Aspen Times Weekly 2/7

WINEINK

WHY IS NAPA AN ICON? 17

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A&E ‘MAC & CHEESE, PLEASE!’ 32

FEBRUARY 7-13, 2013 • ASPENTIMES.COM/WEEKLY

FIND IT INSIDE

GEAR | PAGE 14

CULTURE/CHARACTERS/COMMENTARY

WOODY CREEK DISTLLERS: FROM SEED TO SIP SEE PAGE 27

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A S P E N T I M E S W E E K LY

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Febr u ar y 7-13, 2013

STYLISH CORE LIVING : (ZWLU :[YLL[ <UP[ (ZWLU c :[`SPZO PU [V^U SP]PUN YPNO[ PU [OL JVYL VM (ZWLU H[ 4VUHYJO VU [OL 7HYR ;OPZ YLTVKLSLK ILKYVVT JVUKV MLH[\YLZ HU VWLU RP[JOLU SP]PUN HUK KPUPUN HYLHZ SHYNL THZ[LY IH[O ^P[O ^HSR PU JSVZL[ Ă&#x201E;YLWSHJLZ PU IV[O [OL THZ[LY ILKYVVT HUK SP]PUN YVVT HSS VU SL]LS ;OL V\[KVVY [LYYHJL PZ WLYMLJ[ MVY LU[LY[HPUPUN ;^V WHYRPUN ZWHJLZ WS\Z Z[VYHNL PU [OL \UKLYNYV\UK NHYHNL 6^ULYZ OH]L \ZL VM [OL 3PTLSPNO[ HTLUP[PLZ [OH[ PUJS\KL WVVS OV[ [\I ^VYR V\[ MHJPSP[` HUK ZO\[[SL ZLY]PJL ( NYLH[ YLU[HS OPZ[VY`

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*VSK^LSS )HURLY 4HZVU 4VYZL (ZWLU c , /`THU (]LU\L c c -PUK TVYL H[ ^^^ THZVUTVYZL JVT Exclusive Member for Aspen and Snowmass, CO

Š2012 Coldwell Banker Real Estate LLC. A Realogy Company. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each ofďŹ ce is Independently Owned and Operated. Coldwell BankerÂŽ, the Coldwell Banker Logo, Coldwell Banker Previews InternationalÂŽ, the Previews International Logo, and â&#x20AC;&#x153;Dedicated to Luxury Real EstateSMâ&#x20AC;? are registered and unregistered service marks to Coldwell Banker LLC.

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SKI & SNOWBOARD SCHOOL

BUD LIGHT BIG AIR FRIDAYS

BLACK DIAMOND EXPEDITIONS

Just a little reminder that Bud Light Big Air Fridays kick off this week in Snowmass. This longrunning spring series will run every Friday at 2 pm from February 8 until March 29. Be sure to come out and cheer on our local athletes as they compete for cash on the big air jump on Fanny Hill. Make sure you use the hashtag #BigAirFridays from the event to win Bud Light gear!

Offered weekly, January-March. Advanced & expert skiers join our top Pros for three days of exploring the most challenging in-bound terrain.

WOMEN’S EDGE Offered weekly, January-March. Whether you’re an intermediate skier looking to build con dence in your abilities or an advanced skier eager for the challenges of double-black-diamond terrain, Women’s Edge provides an opportunity to advance your skills. Join women-speci c, PSIA certi ed Pros for four amazing days of skiing.

Snowmass.

SNOWBIKING AT ULLR NIGHTS!

Interested in competing?

Registration is open to the public from 1 - 2 pm each Friday and costs $20. It is located under the tent at the base of the big air jump. All competitors are required to wear a helmet and complete a waiver (if you are under 18 years old you must have a parent or guardian complete the waiver).

Must be at least 13 years old to compete. More info at www.aspensnowmass.com/bigair www.aspensnowmass.com/events

Join us for snowbike tours every Friday through March 29 at Ullr Nights! Meet at Four-Mountain Sports, Snowmass Base Village at 5:15 pm. Bring a helmet. Must be an intermediate skier/rider. $69. Reservations required.

THIS WEEKEND

970-923-1227 | www.aspensnowmass.com/schools

Live Music at Sneaky’s Tavern, Snowmass Base Village Live après music this weekend!

FOUR-MOUNTAIN SPORTS Rent with Four-Mountain Sports and receive FREE overnight storage and transfer between each mountain. Eight convenient locations at the base of each mountain, providing the best gear and service!

970-920-2337 | www.aspensnowmass.com/rentals

CONNECT. SHARE. CHECK IN: Keep up with the latest on-mountain conditions, activities, events, packages & specials in Aspen/Snowmass!

Yoga for Skiers & Snowboarders, Sundeck, Aspen February 8, 9, 11 & 13, 9:30 - 10:30 am Every Monday, Wednesday, Friday and Saturday. Mats provided. Must have ticket to load gondola.

Ullr Nights, Elk Camp, Snowmass February 8, 5:30 pm Activities include: Ullr’s Ghost Ship, ice skating with free rentals, Viking sledding hill, s’mores by the bon re, live music, snowbiking, à la carte culinary celebration and indoor kid’s activities. Activities end at 8:30 pm, last download at 9 pm.

970-923-1227 | www.aspensnowmass.com/ullrnights

Guest Appreciation Day at Aspen Highlands Every Wednesday FREE parking, mini muf ns, rst tracks at 8 am, bowl tours, NASTAR runs from 11 am - noon and hot dogs at the base of Deep Temerity Lift! Discounts on ski/snowboard tunes at Four-Mountain Sports and food at Merry-Go-Round and Cloud 9! Call 970-925-1220 for details.

Tell your friends & family about great deals! www.aspensnowmass.com/deals 4

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Febr u ar y 7-13, 2013

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*VSK^LSS )HURLY 4HZVU 4VYZL (ZWLU c , /`THU (]LU\L c c -PUK TVYL H[ ^^^ THZVUTVYZL JVT Exclusive Member for Aspen and Snowmass, CO

Š2012 Coldwell Banker Real Estate LLC. A Realogy Company. All Rights Reserved. Coldwell Banker Real Estate LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each ofďŹ ce is Independently Owned and Operated. Coldwell BankerÂŽ, the Coldwell Banker Logo, Coldwell Banker Previews InternationalÂŽ, the Previews International Logo, and â&#x20AC;&#x153;Dedicated to Luxury Real EstateSMâ&#x20AC;? are registered and unregistered service marks to Coldwell Banker LLC.

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WELCOME MAT

INSIDE this EDITION

DEPARTMENTS 08 THE WEEKLY CONVERSATION LEGENDS & LEGACIES

12

14 FROM ASPEN, WITH LOVE WINEINK

17

20 FOOD MATTERS 22 VOYAGES 34 AROUND ASPEN 38 LOCAL CALENDAR 46 CROSSWORD

WINEINK

WHY IS NAPA AN ICON? 17

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A&E ‘MAC AND CHEESE, PLEASE!” 32

FEBRUARY 7-13, 2013 • ASPENTIMES.COM/WEEKLY

GEAR | PAGE 14

CULTURE/CHARACTERS/COMMENTARY

WOODY CREEK DISTLLERS: FROM SEED TO SIP

27 COVER STORY

32 A&E

Writer Amanda Charles takes us on a tour of Woody Creek Distillers, the first craft distillery in the United States to produce vodka from seed to sip.

Arts editor Stewart Oksenhorn dives into everyone’s favorite comfort food while talking with “Mac & Cheese, Please!” author and cheese expert Laura Werlin.

SEE PAGE 27

GUEST OPINION

editor’s note | While the Aspen Times Weekly searches

6

for a permanent editor, this space will be filled with the words of guest writers.

HEARD AROUND THE WEST

The 700-pound bull with its huge rack was a regular in FROM COLORADO: Believe the upscale-even-for-Boulder me, we’re as sick as you are of downtown neighborhood, and reading about Boulder, Colo., reports conflict over whether he sometimes. But, still, behaved aggressively it might make a good or not, though he reality show location, did allegedly once except that most corner a mailman viewers would doubt on a resident’s porch the reality of even a for some time. reality show set here.

Then he was killed, In early January, for right in town, by a instance, according gunshot, and hauled JONATHAN THOMPSON to the Daily Camera, away. Boulder police a man entered the initially denied any Dandelion medical marijuana involvement, before finally dispensary, sprayed employees confessing that an officer had with bear spray — sending one shot the elk for still undisclosed to the hospital — and got away reasons, perhaps involving some with 9,000 worth of marijuana. kind of injury. Another officer The bear-spray pot robber is still hauled the animal away for at large. No news yet on whether the meat. All kinds of protocol the National Pepper Spray was violated in the process, Association will suggest that if and the officers were put on everyone were armed with bear leave. Meanwhile, hundreds of spray, such incidents would emotional Boulderites gathered be avoided. for a candlelight vigil, and one That news was crowded resident took out a full-page ad out of early January’s Boulder in the Camera asking, tragically, crime annals by the mysterious “Why?” The elk got his own case of the Mapleton elk.

Twitter account, posthumously,

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FIND IT INSIDE

and tweeted a haunting cry from the grave: “Find me justice. I was just an elk who enjoyed the Mapleton Hill neighborhood.”

In all the excitement, reports of coyotes harassing humans — even biting a runner — on the east side of town were barely noticed.

TIDBITS FROM ALL OVER: Drug smugglers used a pneumatic cannon to shoot cans of marijuana over the border fence near San Luis, Ariz. While sledding near Evanston, Wyo., a group of children slid across the corpse of a homeless man, who turned out to be an heir to the considerable fortune of a Montana copper baron. Navajo tacos finally made their debut in Philadelphia, along with mutton stew and sweet frybread, at a “pop-up” restaurant called Shiprock. A group of Mormon women in Utah and across the world wore pants to church.

Jonathan Thompson, based in Durango, Colo., is a senior editor for High Country News (hcn.org).

ON THE COVER Photo courtesy of Woody Creek Distillers

VOLUME 2 ✦ ISSUE NUMBER 12vw

General Manager Gunilla Asher Interim Editor Jeanne McGovern Subscriptions Dottie Wolcott Circulation Maria Wimmer Design Afton Groepper Arts Editor Stewart Oksenhorn Production Manager Evan Gibbard Contributing Editors Mary Eshbaugh Hayes Gunilla Asher Kelly Hayes John Colson Contributing Writers Paul Andersen Hilary Stunda Amanda Charles Aspen Times staff Contributing Partners High Country News Aspen Historical Society The Ute Mountaineer Writers on the Range www.aspentimes.com Sales Ashton Hewitt Jeff Hoffman David Laughren Dan Frees Louise Walker Read the eEdition www.aspentimes.com/weekly Classified Advertising (970) 925-9937

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A S P E N T I M E S . C O M / W E E K LY

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Your BEST FRIEND is waiting for YOU!

ALLIE

4-year-old gorgeous Lab/Pit Bull mix female. Such a sweet girl. Allie is happy, friendly, affectionate and energetic.

Turned in because of housing.

CALI

TIMBER

PATCHES

Sleek, friendly, 9-year-old Husky mix female. She is a retired sled dog looking for a loving home.

14-year-old Brittany Spaniel male.

Handsome and sweet. Very friendly with people and good with other dogs. Energetic and loves walks. Turned in due to housing restrictions.

CLYDE

Found wandering loose at the Maroon Bells. An adorable, happy, friendly, twoyear-old Chihuahua/ Dachshund mix.Gets along well with people + other dogs.

A bit shy.

2013 Pet Calendars available NOW at the shelter!

ICE

JIM

Gentle, soft-spoken, 13-year-old Husky 3-year-old Pit Bull mix female. Tall + mix. Gets along well gorgeous. Best with with people + other male dogs. Enjoys dogs. Shy with hikes. Great strangers, but bonds personality + very tightly with people sociable. Loves once she knows them. people. Has been at Has separation the shelter for a long anxiety, so she will do time but would best in a patient, really enjoy a loving knowledgeable home. home with her very own family.

Outgoing, energetic, 11-yearold American Foxhound/Husky mix male. Gets along well with people and other dogs. A retired sled dog. So handsome!

JACKIE

DERMA

SAM

Strong, energetic, black/white 5-yearold female Boston Terrier mix with a splash of Pit Bull— larger than a typical Boston. Outgoing and very friendly.

Loves people. Best as only pet.

BUCK

Mellow, friendly 11-year-old American Foxhound/Husky mix who gets along well with people and other dogs. Buck is a retired sled dog who came to the shelter with his siblings.

FREDDY

Beautiful, friendly, 11-year-old Husky mix who gets along well with people and other dogs. Jackie is a retired sled dog who came to the shelter with her brothers.

VOX POP What is your favorite winter sport other than skiing or snowboarding?

WALLY

Wally is a handsome, friendly, two-year-old Australian Cattledog mix male. We are still getting to know him. Turned in because of housing.

He needs a knowledgable, responsible owner.

ANDREA CARGILL OHIO

Basketball

LUCY

Handsome 6-yearold Pomeranian. He can be a bit cranky around his food, so he will do best in an adult household with a responsible owner.

OPEN 7am-6pm EVERY DAY 970.544.0206

BOUDREAUX

8-year-old male Pug/ Gorgeous Siberian Chihuahua mix Husky female, male. Good with approximately 4 years old. Athletic, with lots other dogs. No kids.

Best with owner of good energy, and who is home a lot. affectionate with Has been here a everyone. Would do best in a home with an long time and loves owner knowledgeable his kennel mates but about Huskies.This is a would be very happy in a loving home. very sweet dog!

THE WEEKLY CONVERSATION

Gentle, friendly, affectionate, 3-year-old Pit Bull female found wandering the streets of LA. Hardest dog to photograph to show how sweet she is.

Please visit her!

Aspen/Pitkin Animal Shelter 101 Animal Shelter Road

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Febr u ar y 7-13, 2013

VOX POP COMPILED BY MAX VADNAIS

by JOHN COLSON

Giffords takes the road less traveled, in Arizona, anyway I SMILED when I learned that Gabrielle GiďŹ&#x20AC;ords, former threeterm member of the U.S. House of Representatives for Arizona, is starting a gun-control lobbying organization, â&#x20AC;&#x153;Americans for Responsible Solutions.â&#x20AC;?

GiďŹ&#x20AC;ords, you may recall, was shot down by a lunatic with a pistol a little more than a year ago in a Safeway parking lot near Tuscon, Ariz., where she was holding a â&#x20AC;&#x153;Congress On Your Cornerâ&#x20AC;? meeting with her constituents.

Jared Loughner, 22, apparently had been planning to kill her for some time, as investigators found notes he had written proclaiming that intent.

He is now serving out a life term in prison, although there were signs for a while that he might be declared incompetent to stand trial and get a vacation in a mental institution instead of a prison sentence or a trip to the gas chamber.

GiďŹ&#x20AC;ords survived the attack, and continues to improve, according to news reports, but she resigned her congressional seat and now calls herself a â&#x20AC;&#x153;former Republican,â&#x20AC;? according to published accounts.

This feisty woman supported gun rights as a legislator (she is from Arizona, after all) and thus kept on the right side of the National RiďŹ&#x201A;e Association (pun intended).

In one 2008 vote, she sided against a Washington, D.C., law prohibiting possession of handguns in the home.

It should be said that, while GiďŹ&#x20AC;ords was comfortable with the label â&#x20AC;&#x153;gun-rights supporter,â&#x20AC;? she was never an ardent soldier for that cause.

In fact, the NRA apparently gave her a tepid grade of â&#x20AC;&#x153;Câ&#x20AC;? for her voting record in the years before she was shot, and had downgraded even that

mark to a â&#x20AC;&#x153;D+â&#x20AC;? in her latest term. Itâ&#x20AC;&#x2122;s tough to stay in the good graces of delusional zealots who like to pretend weâ&#x20AC;&#x2122;re still living in the Wild West of the 1870s.

But now she is taking on what some say is the most powerful political lobbying group in America â&#x20AC;&#x201D; the same NRA that once gave her passing marks on their legislative report cards. â&#x20AC;&#x153;America has seen an astounding 11 mass shootings since a madman used a semiautomatic pistol with an extended ammunition clip to shoot me and kill six others.

Gun violence kills more than 30,000 Americans annually,â&#x20AC;? declared an Op Ed in USA Today on Jan. 8, written by Giffords and her husband, former astronaut Mark Kelly.

Pretty gutsy thing to do, even if she has resigned from Congress and no longer has to worry about the NRA scuttling her next election.

To my way of thinking, the Wild West was the last era and region in this country when universal gun ownership and frequent use made any sense at all, at least in terms of the Second Amendment to the Constitution.

For one thing, that was the last time we had any real need for anything like a â&#x20AC;&#x153;well-armed militiaâ&#x20AC;? that could do battle against enemies, perceived or invented. Angry Native Americans, cunning robbers and thieves, whacked-out killers with time on their hands â&#x20AC;&#x201D; it was wise then to have a loaded gun close to hand.

All that is pretty much ended, except for the whacked out killers. They seem to be regaining some of their old dominance, and itâ&#x20AC;&#x2122;s why GiďŹ&#x20AC;ords takes the road less traveled, in Arizona, anyway.

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THE WEEKLY CONVERSATION

SEEN, HEARD & DONE

CHEERS&JEERS

Team Aspen/Snowmass rider and former Olympian Chris Klug enjoys some fresh snow Jan. 31 on Aspen Mountain, one of several snowy days last week that made for an excellent weekend on the slopes.

FIVE THINGS TOP FIVE THINGS WE LOVE ABOUT MARDI GRAS

O5

A strong Hurricane

O4

Jambalya and King Cake

O3

Beads...lots of beads

O2 CHEERS |To the Baltimore Ravens on their Super Bowl victory. And to the 49ers, who made it a game worth watching until the final moments.

CHEERS & JEERS | To the Super Bowl half-time show and commercials. Cheers from the men in the crowd, who most certainly enjoyed all the scantily-clad women and suggestive moves. Jeers from the rest of us,

who found ourselves saying “Really?” more often than not.

AIRPORT LESS BUSY BUT STILL NO. 3 Aspen-Pitkin County Airport isn’t as busy as it used to be, though travelers passing through its facilities at crunch time might not notice.

Overall aircraft operations at the airport slipped in 2012, reflecting a slight dip in commercial traffic and an ongoing trend toward fewer, but bigger, private planes flying in and out of Aspen.

The resort airport remains, however, the third busiest airport in Colorado, based on commercial passenger traffic. It follows behind two Front Range airports that are in a league of their own - Denver International followed by Colorado Springs Airport.

Holding the third spot in the state, based on commercial passenger counts, has been alternately held by Aspen-Pitkin County, Eagle County Regional Airport and Grand Junction

was a tragedy, to be sure. And safety surrounding the snowmobiling event needs to be discussed. But these are not reasons to throw Buttermilk, the Aspen Skiing Co. or even ESPN under the bus.

Regional Airport in recent years, according to Jim Elwood, aviation director at the Aspen airport.

“We’ve flip-flopped in and out of that position over the last 10 years,” Elwood said.

- Janet Urquhart PITKIN COUNTY

X GAMES SAFETY UNDER SCRUTINY AFTER SNOWMOBILER’S DEATH Pitkin County will discuss possible enhancements to spectator safety and possibly the welfare of athletes at the Winter X Games with ESPN when a special-use permit for the January 2014 event is reviewed, a county representative said Jan. 31.

The possibility of the increased review comes after snowmobile contestant Caleb Moore died Jan. 31 from injuries he suffered during the event.

ESPN, which produces X Games, needs a special-use permit each

A S P E N T I M E S W E E K LY

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Febr u ar y 7-13, 2013

POST US YOUR TOP FIVE THINGS jmccgovern@aspentimes.com

STAY IN THE KNOW — CATCH UP ON RECENT NEWS & LOCAL EVENTS year to host the event at Buttermilk ski area. Pitkin County’s community development department heads the review.

“When we review special-use permits, safety is the top concern,” said Mike Kraemer, a planner in the department. “This is our first death in a special event in Pitkin County.”

The safety of the Winter X Games is under intense scrutiny by national media because of the death of Moore, 25, who participated in the freestyle snowmobile event when he suffered a horrific crash Thursday, Jan. 24.

- Scott Condon R O A R I N G FO R K VA L L E Y

FORECLOSURE FILINGS FALL IN 2012 The number of foreclosures in the Roaring Fork Valley plunged in 2012 after three tough years in which record numbers of homeowners failed to hold onto their houses.

“OUR RECOMMENDATION IS TO CHILL.” 10

New Orleans (if only we were there)

JEERS | To X Games naysayers. Caleb Moore’s death

BUZZ WORTHY ASPEN

O1

Fat Tuesday in Snowmass

The number of foreclosures initiated by lenders in Pitkin County remained the same in 2012 as it was in 2011, but the numbers fell significantly in the Roaring Fork Valley portions of Eagle and Garfield counties.

The number of foreclosures filed in the Carbondale to Glenwood Springs portion of Garfield County fell 25 percent in 2012 compared to 2011. Filings fell from 255 in 2011 to 190 last year.

In the Basalt and El Jebel regions of Eagle County, the number of foreclosure filings dropped 52 percent from 107 in 2011 to 51 last year.

In Pitkin County, there were 113 foreclosure filings in both 2011 and 2012. The were a record 144 filings in Aspen and the rest of Pitkin County in 2010.

For the Roaring Fork Valley as a whole, there were 121 fewer foreclosure filings in 2012 compared to the prior year or 25 percent less.

- Scott Condon

– CHRIS BENDON, CITY OF ASPEN COMMUNITY DEVELOPMENT DIRECTOR, ON DISCUSSING PRIVATE POT CLUBS AT THIS TIME

PHOTO BY JEREMY SWANSON

THE WEEKLY CONVERSATION

GUEST OPINION COLUMN

by DANIEL B. BOTKIN and ALFRED RUNTE of WRITERS ON THE RANGE

Our national parks need room to breathe IN JUST THREE short years, the National Park Service will celebrate its 100th birthday. In anticipation, on Aug. 25 of last year, the agency released a report prepared by a special advisory committee on the role of science in the parks. That report called for more support of science, more scientists on park staffs and a scientific oversight committee.

We have nothing against science, but these recommendations miss an essential point. Not even science can save national parks if we neglect and lose their fundamental asset, which is open space.

Up to now, America’s sheer size and stunning scenery made it relatively easy for us to create spacious parks. The founding fathers challenged Europe’s treasured art and architecture by touting the unrivaled natural beauty of North America. In that spirit, America’s first national parks —Yosemite and Yellowstone — were established as “monuments to a living antiquity.”

Later, when other values evolved and were added to these parks, each was large enough to accommodate them.

By the 1910s, scientists recommended that the national parks serve the country’s vanishing wildlife as well as its remarkable scenery. “To the natural charm of the landscape (animals) add the witchery of movement,” wrote Joseph Grinnell and Tracy I. Storer, both zoologists with the University of California. But without generous open space — now recognized as habitat — no amount of science could have elevated wildlife into “an asset” of national parks.

For 50 years, Grinnell’s students — many of them in Park Service uniform — taught about the importance of wildlife. Finally, in 1963, the distinguished Leopold Committee, headed by the zoologist A. Starker Leopold, completed what Grinnell had started. Beyond landscape, “the biotic associations within each park (should) be maintained, or where necessary recreated,” the committee reaffirmed. In short: “A national park should represent a vignette of primitive America.”

PHOTO COURTESY OF THINKSTOCK

At the time, going back centuries to suspend natural processes may have seemed like good science.

Now, we know that nothing about nature is permanent or perfectible.

However, the Leopold Committee was onto something in its term, “a vignette of primitive America.”

Observing changes in those vignettes and monitoring them scientifically would certainly require open space.

Today, preservation of that space remains a critical need. As climate

order to entertain visitors?

The disciplined maintenance of open space against development is still a national park’s greatest challenge. On that score, national parks have expanded to include the importance of many other “vignettes,” including those of our national history. Among our 398 national park areas, there are 25 battlefields (nine known as military parks), 46 historical parks, and 78 historic sites, places that can claim neither geological monuments of

years ago would matter. The entire “vignette” would be gone.

Vision seldom arises from any committee; it is rather serendipitous and comes from the heart. This underscores why the national park idea has a heart so bold and true, and why 187 countries around the world have followed our brand of heartfelt “discipline.” Science is important and instructs us about what we should and should not do to the land. Our gift to the world, however, is open space, as defined by space itself. If we

wonder nor major opportunities for viewing wildlife.

In each, open space is often the critical asset. As historians note, Gettysburg National Military Park is no longer the “exact” battlefield of July 1863. The town in particular has grown, and preserving the open space surrounding it remains the key to preserving the park today.

Without that first bout of discipline, as it were, no amount of current efforts to restore the battlefield to its approximate appearance 150

lose that, we lose everything grand about the national parks, no matter how many new scientists we hire.

Arches National Park.

changes occur, how can we provide habitat for endangered species and maintain migration corridors?

Moreover, as the human population increases, open space outside public lands decreases. Is it good science to disrupt the open space inside our national parks for our new technologies — cellphone towers, for example? How can the parks serve as locations for environmental research and the exploration of new genotypes while also being asked to accept new distractions purely in

The writers are contributors to Writers on the Range, a service of High Country News (hcn. org). A lifelong naturalist, Daniel Botkin’s latest book is “The Moon in the Nautilus Shell: Discordant Harmonies Reconsidered.” Alfred Runte, an environmental historian, is the author of “National Parks: The American Experience.”

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LEGENDS & LEGACIES

CLASSIC ASPEN

by TIM WILLOUGHBY

Aspen High School’s junior class of 1927 parties in the Durant Tunnel, deep inside Aspen Mountain.

PARTY WITHIN THE MOUNTAIN aspen was typical of industrial cities of the 1880s-1890s. Children

were children and attended grammar school through eighth grade. After that education, boys from working-class families went to work and girls either worked or married young. The percentage of kids who graduated from high school increased each year, but did not reach a majority during those decades. Few ranch family children attended high school because they had to find — and be able to afford to pay — a town family to board with.

NINETEENTHCENTURY educators and psychologists joined the labor movement to end child labor. The Democratic Party included a platform plank in 1890 to cut off child labor before age 15. It did not become law, so unions pushed individual states to adopt child labor laws with mixed results. It wasn’t until 1938 that President Roosevelt signed a national law banning child labor.

During the 1920s, my parents’ generation, high school attendance in Aspen reversed, with most teens shifting their working hours to after school, weekends and summers.

As marrying age crept upward, teenagers found time to develop their

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own subculture.

Many attribute the end of child labor to the beginning of adolescence, often ascribed as an American

and a little financial autonomy freed teens from parental scrutiny at home.

As ever, the goal of any gaggle of gawky teens was to find a place where

CHILDREN GROWING UP IN ASPEN WERE WARNED TO “STAY AWAY FROM THE MINES,” SO NATURALLY TEENS GRAVITATED TOWARD THEM. invention. Since then, adolescents have formed their own tribal rituals, distancing themselves from their parents literally and figuratively.

Access to an auto, abundant free time,

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adult eavesdropping and supervision were impossible.

Children growing up in Aspen were warned to “stay away from the mines,” so naturally teens gravitated

toward them. In the 1920s, after the Newman Mine on Castle Creek closed, its ponds became a summer swimming hole and party picnic place. The Smuggler Mine was still operating, but its vast collection of mine dumps a short walking distance from town allowed privacy for teenage lollygagging.

Teens thrive on the adrenalin rush of facing danger and the danger of the vast underground was tempting indeed. The Durant Tunnel became the most popular site. Its adit near the present location of the Aspen Alps was just blocks away for most east end youth.

The Durant Tunnel bore was wide and safe. The first hundred feet passed through unstable ground and startled intruders with unmaintained timbering, occasional sand and rock falls, and muddy water flows between ceiling boards; beyond that, the tunnel was located in hard rock.

Water tinkled along the floor of the tunnel in a covered trough, breaking the eerie underground silence. About a quarter-mile into the mountain, an underground waterfall ensured that any Durant excursion was wet, wild and wonderful. A couple of candles and a crowd of teens guaranteed a boisterous underground party.

The entrance to the Durant (and most other Aspen tunnels) caved, but the will and imagination of teens to locate privacy on the edge of danger never subsided. Subsequent generations drove clear out of town for “woodsies.”

Tim Willoughby’s family story parallels Aspen’s. He began sharing folklore while teaching for Aspen Country Day School and Colorado Mountain College. Now a tourist in his native town, he views it with historical perspective. Reach him at redmtn@schat.net.

PHOTO COURTESY OF THE WILLOUGHBY COLLECTION

LEGENDS & LEGACIES

FROM the VAULT

compiled by THE ASPEN HISTORICAL SOCIETY

BOTTLE BASHING

1920 P ROH I BI T ION

PHOTO COURTESY OF THE ASPEN HISTORICAL SOCIETY

“SOME WHISKEY COMING to Aspen these ‘dry’ days,” noted The Aspen DemocratTimes on Aug. 29, 1916*. “Whiskey is whiskey and enough is enough at all times. By looking at the public records at the depot one will observe that on the 10th of the month a certain gent received 50 quarts of booze and on the 28th he got 52 more quarts of the same kind of booze — must be good stuff for one man to drink 50 quarts in eighteen days. What is the matter with our officers? Are they all asleep? And is whiskey being sold broadcast right under their noses? We pause for reply.” * On Nov. 3, 1914, Colorado voters adopted a statewide constitutional prohibition, effective Jan. 1, 1916 — four years before prohibition was adopted nationwide.

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— Ute Mountaineer staff

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FROM ASPEN, WITH LOVE

GUNNER’S LIBATIONS

by GUNILLA ASHER

NEED TO KNOW Vermouth on ice and then pour vermouth out 1.5 ounces Stolichnaya vodka

JIM MORGAN’S PERFECT MARTINI

1.5 ounces Bombay Sapphire gin Shaken over the vermouth-coated ice and served up in a martini glass Garnished with 2 blue cheese-stuffed olives

YOU KNOW YOU HAVE THE RIGHT BOSS when he has the recipe for a perfect martini and brags that he makes it best. Jim Morgan walked me through his perfect martini recipe and gave me some very strict advice: “Use blue cheese-stuffed olives and for god’s sake, don’t put them in olive oil.” I mentioned that I didn’t like gin and he guaranteed me that this is the smoothest martini ever made. “If you like gin, you will only taste gin. If you like vodka, you will only taste vodka.” I will definitely give this martini a try (and not just because Jim’s my boss).

Gunilla Asher is the co-manager of the Aspen Times. She writes about libations without any real training other than in the spirit of “She is not a connoisseur, but she is heavily practiced.”

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PHOTO BY THINKSTOCK

WINEINK

WORDS to DRINK BY

by KELLY J. HAYES

A MUCH-ANTICIPATED WINE TRIP NAPA. Simply saying the word evokes the spirit of wine country. As Aspen is to skiing and as Waimea is to surfing, Napa is to wine. It is one of those places whose name transcends reality and becomes a universal, single-word description for both a way of life and a state of mind.

Napa is the Bordeaux of America and the definitive wine region of the western world.

I will be spending the next couple of weeks in KELLY J. Napa, the region that HAYES created the template for what an American wine region could and should be. My task, while attending the four-day Symposium for Professional Wine Writers at the Meadowood Resort, will be to learn how to improve the quality of this column and the rest of my wine writing. While I am privileged and honored to be invited, it is most of all a joy to able to attend an event that will bring together 60 or so of the best wine scribes from around the country and a speaker list that includes the “first growth” of wine professionals.

Beyond the educational aspects of the symposium, my second goal is to gain a better, more evolved understanding of the place that has had such an enormous influence on

PHOTOS BY THINKSTOCK

wines and wine regions around the world. Of course it all begins with topography, climate, dirt, vines, grapes and eventually wine. But as the Napa Valley has been blessed with this perfect combination of natural dynamics, so too are there other places on earth where similar factors have coalesced in a somewhat parallel fashion. So why has Napa become the icon that it is?

While natural influences cannot be overemphasized, I believe that the real story of the Napa Valley as an engine for an industry can be attributed to the unique people who have been drawn to the region over the past 180 or so years. Originally these were immigrants and farmers who gave their hearts and souls to the task of creating alchemy in the fields.

But successive generations came to realize that what set their industry apart from all others was that their product was not just the wine they sold, but the place where they lived as well. They recognized that wine and hospitality go hand in hand and that promoting Napa was as important as promoting their own wines.

In the 1940s, a group of Napa Valley winemakers gathered together to discuss how to grow their region following decades marked by Prohibition and war. With names like Martini, Beringer, de La Tour, Raymond and Mondavi, the “eating and drinking society” they formed

KJ’S SUGGESTIONS While Napa is rightfully known for its great Cabernet Sauvignon, that is not all that is grown in the valley. Here are three wines that are not made with the region’s signature grape but are outstanding examples of their varietals. Though not inexpensive, these wines are reflective of some the most valuable vineyards in America.

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began by welcoming influential guests to the Napa Valley.

In 1948 they hosted 700 Harvard University graduates, and four years later it was a contingent of more than 2,000 executives from General Electric. Much like Aspen’s Dick Durrance and Walter Paepcke petitioned the FIS to bring the 1950 World Skiing Championships to Aspen and hosted intellectuals for the 1949 Goethe celebration, respectively, these American entrepreneurs were at the forefront of using hospitality to build a brand and an industry.

In short, the success of Napa, and ultimately the American wine industry, was shaped not just by the quality of the wines that were made there, but in the marketing savvy that evolved from the early promoters of the region.

Today that wining and dining society lives on as Napa Valley Vintners, and they lead the industry in fund-raising efforts (like the Napa Valley Auction), industry initiatives (open space and land preservation) and the promotion of the area’s wines.

Coinciding with the close of the symposium is an event at the Culinary Institute of America at Greystone in St. Helena called Premiere Napa, where member vintners barrel taste and sell unreleased vintages to

While this bottle is sold under the larger Napa Valley appellation, much of the fruit comes from a cool climate region known as Coombsville, perhaps the least well known appellation in the valley. A bouquet in a glass.

2009 SHAFER RELENTLESS $63 As powerful as its name, this Syrah is one of my favorite wines from Napa, or anywhere.

2009 SAINTSBURY CARNEROS PINOT NOIR $30 We have the San Francisco Bay to thank for the cool breezes that blow the fog into Carneros. The deft hands at Saintsbury use the moisture like holy water to craft grand Pinots.

collectors. The entire valley attends and I am looking forward to meeting the next generation of Napa Valley pioneers.

They stand atop tall shoulders indeed.

Kelly J. Hayes lives in the soonto-be-designated appellation of Old Snowmass with his wife, Linda, and a black Lab named Vino. He can be reached at malibukj@aol.com.

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FROM ASPEN, WITH LOVE

FOOD MATTERS

THE HONEYBEE JUICE BAR TAKES THE FEAR OUT OF CLEANSING

I DIDN’T DO myself any favors at the start of my first cleanse with the Honeybee Juice Bar in Aspen. On Sunday night, in preparation for four days of cold-pressed green juice, chia seed smoothies and root vegetable soup, I settled in for a nutritious dinner entrée of organic Oreostyle cookies, a glass of white wine and a bite of my son’s leftover mac ‘n’ AMIEE WHITE cheese. I hadn’t done the BEAZLEY suggested mindful wean from coffee, sugar and alcohol. Even as I savored my last cookie, I knew my body was going to be in for a shock.

This wasn’t my first cleanse, but it may be the cleanse for which I was the most excited. Since the Honeybee Juice Bar opened two years ago, owner Kate Linehan had the intention of offering a juice cleanse program. I all but stalked her about it, nudging for info on when it would begin. In January she finally offered her first four-day program, and 28 Aspen and Basalt residents, including myself, took part in the experience.

This is the perfect cleanse for the first-timer as well as the more vigorous cleanser. The days consist of four bottles of fresh-pressed, ultra-nutritious and very tasty juices (two in the morning and two in the afternoon), a thicker chia seed smoothie for lunch and then a mix of chopped vegetables that are to be boiled in water at night. The mix of fruits and vegetables in each of the juices are chosen for their alkalizing properties and ability to balance blood sugar so there are no highs and lows in the day, according to Linehan, and the chia in the midday shake helps with pulling toxins from the digestive system.

On the first day, I was no saint.

Having eaten so much junk the night before, I woke up hungry and ate “offmenu” so to speak a bit that morning.

I hadn’t fully committed and that was a mistake. It took me most of the day to get into the right state of mind, but

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by dinnertime and having enjoyed the vegetable soup provided, I was into the routine and looked forward to day two.

The second day of a cleanse is notoriously difficult for many, as it was for me. The body is experiencing serious symptoms of detoxification – and for me the second day of no coffee or sugar put me in the detox fog only to make way for a raging headache later in the day. I should have gone home and lay on the couch, but instead I pushed forward with swimming lessons for the kids. My head was pounding and I wasn’t sure if I was going to make it. By the time we got home from dinner, it was two Advil for mama and lights out.

But like the rainbow after the storm, I woke the next morning energized with the feeling that I could do this cleanse forever. I felt fantastic! There is a lightness and an overall sense of well-being that fills you on this cleanse.

I loved the fact I was drinking ample, freshly squeezed juice that maintained all of its nutrients without having a

chance of breaking down like many other cleanses. I connected with a few other cleansers too and the accessibility to discuss the cleanse — its challenges and benefits — dramatically helped with the success rate for us all.

THIS IS NOT a weight-loss cleanse.

Instead, this is for so many of us who just aren’t eating as well as we know we should. It’s a way to clean the slate and start anew. It gives you a new perspective on the effect of food on body, mind and spirit, and makes you conscious of how good food — even in juice form — can make you feel like a million bucks.

Amiee White Beazley writes about food-related travel for the Aspen Times Weekly. She also works at Woody Creek Distillers. Follow her on Twitter @awbeazley1, or email awb@awbeazley.com.

by AMIEE WHITE BEAZLEY

AT A GLANCE: THE HONEYBEE JUICE BAR Cleanse is offered the last week of every month from Monday to Thursday. $200 for four days.

“I want to take the fear element out of cleansing,” says Honeybee Juice Bar owner Kate Linehan. “I want people to know it’s a helpful and important part of well-being.”

For more information, or to register for the juice cleanse in February, stop by the Honeybee Juice Bar located inside the Ute City Building on East Hyman Avenue in Aspen, or visit www.honeybeejuicebar.com.

PHOTOS BY AMIEE WHITE BEAZLEY

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VOYAGES

DESTINATION | MEXICO

by PAUL ANDERSEN

WATER AND WILDERNESS ON THE SEA OF CORTEZ

Sunsets are often spectacular where the sea meets the land.

Camping on the sand, paddlers enjoy being lulled to sleep by the wash of the waves.

The rugged coastline of the Baja Penninsula stands as a reminder that wilderness abounds at the edge of the sea.

22

FEDERALES PULLED us over just a few miles north of Loreto, Mexico.

They ordered us to empty our two vans, top heavy with sea kayaks, for a roadside search. We took the opportunity to evacuate our bladders and water the dry, brown desert soil under the outstretched arms of saguaro cacti.

The leader of this band of wellarmed soldiers wore an olive drab cap with earflaps pulled down over his dark brown cheeks. He looked like an Inca or an Aztec and he grinned like a Cheshire cat as he waved us back into the vans and sent us down the road beneath a purple and crimson sunset blazing over stark desert mountains.

As our Mexican driver, Pèpè, swerved down the winding highway, I reached behind my seat and fished out the big bottle of mescal. This amber liquid with the pickled worm swirling at the bottom made a few rounds through the van before we arrived in the dark of night at the small fishing village of San Nicholas, near the Bay of Conception. So began the birthday sea kayaking adventure of our dear friend, Bernie.

After unloading the kayaks and pitching tents, we ate fresh tuna under a palm frond roof at a fisherman’s shack where two kindly women patted tortillas for the skillet under the yellow glow of a bare light

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bulb. We slept on the beach, lulled by a drum roll of waves as they pounded the shore.

The next six days were a selfsupported odyssey of high seas and Scylla and Charybdis-like rocks jutting from the Sea of Cortez. El Norte, the north wind, pushed us along the coast and capped the waves white with seething foam.

It felt as if the earth itself was in motion as our world rose and fell on the large swells that rolled through our small flotilla. We were like ants riding corks on a vast sheet of corrugated metal. The up-and-down rhythm of the sea eventually had a pacifying effect and we paddled our heavily-laden kayaks as if riding horses on a carousel.

Passing a headland in a choppy sea of backwash, a dog-like head popped up next to my boat — a sea lion! Lifted high on the next wave the sea lion came surfing past me, its huge brown body slipping beneath the bright blue surface into the aquamarine darkness below.

At our beach camps, we ate beans and tortillas, pasta with crab sauce, tuna and crackers. We drank beer, mescal, tequila and strong coffee.

After dinner, we gathered around a candlelit centerpiece of shells, driftwood and fish skeletons for stories, poems and stargazing.

Still as a millpond on this day of paddling along the Baja coast, the Sea of Cortez is mercurial and can whip up powerful surf and extreme winds.

At one camp, the head guide Jim announced “hot showers.” We followed him down the beach, scrambling through huge boulders where steam rose with a sulfur smell.

We stripped down and enjoyed the soothing heat of the primal earth as Jim doused us with fresh, hot water scooped up with the collapsible canvas kitchen sink.

On a placid beach, Paul R. disappeared for an hour or so, returning at dusk with a plastic sack sagging with the weight of fresh rock bass and lobster tails. Fluent in Spanish, Paul had encountered a fishermen’s camp and, for a few hundred pesos, acquired the catch of the day. We ate like lords.

Our final night was spent on Isla Coronado in a picturesque cove of azure blue water and crystal white beach sand. So far on this November trip, the water had been cool and the air crisp, but on this day, all was warm and serene. Our guide, Jim, issued a warning: “This looks like an ideal place to swim, but beware of sting rays and

scorpion fish. You don’t want to step on either of them; stingrays have a barbed spike at the end of their tails and scorpion fish are armed with a neurological poison that will kill you within minutes.”

Some of us waded carefully across the cove, shuffling to spook the rays.

When the sand gave way to deep water and rocks, we donned masks and snorkels and floated in the limpid water. There, in the rocks 10 feet below the surface, I caught sight of the dreaded scorpion fish nestled harmlessly in the coral.

On our last day of paddling we crossed several miles of strait from Coronado to Loreto, riding a lazy swell with a following sea, a warm, gentle breeze at our backs. We paddled most of the three hours in quiet conversations, or silently by ourselves, thoroughly tranquilized by the great water wilderness that is the Sea of Cortez.

Paul Andersen is a freelance writer, book author, and regular columnist for The Aspen Times.

PHOTOS BY PAUL ANDERSEN

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RAW AND UNFILTERED TWO FARMERS UNEARTH NATURAL SPIRITS AT ROARING FORK VALLEY’S FIRST DISTILLERY

by Amanda Charles

The men behind Woody Creek Distillers: Pat Scanlan and Mark Kleckner.

PHOTO BY DEREK SKALKO

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ABOVE: Potatoes drop into a tank to ultimately be made into handcrafted spirits.

from the exterior it looks like a development that began construction just a year ago, but talk to Pat Scanlan and Mark Kleckner for five minutes and they will tell you a longer story. It was a partnership carved from a background in engineering, a relationship secured by a common love for motorcycles and drinking. It was an idea that surfaced seven years ago and led to an opportunity that grew right under their feet.

IF YOU ASK THE two of them how it started, Scanlan will tell you he was the persistent one — the one who wrestled with the idea years ago and just couldn’t let it go. Kleckner agrees, claiming it to be the biggest leap of faith he’s ever taken, having no textbooks or expertise of this scope or scale to show him the way.

They had separate lives.

Scanlan grew up in New York and graduated from Syracuse before becoming a missile and space network engineer for Lockheed Martin and IBM, while Kleckner, a native of Colorado, worked in mergers and acquisitions, helping close half-billion dollar deals in Washington, D.C. The two crossed paths through work and started a friendship out of similar interests.

This was before Scanlan purchased a 30-acre ranch in Woody Creek and left his job to join a generation of

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family farmers in Colorado .

Splitting time between family, the farm and a Basalt liquor store that he owned and managed, Scanlan conjured up an idea that could someday marry his newfound pastimes of farming and good spirits: to open the first-ever craft distillery in the Roaring Fork Valley using potatoes grown from his own soil.

But in order to do it right, he needed the help of his longtime engineering friend, Kleckner.

It didn’t happen right away.

Kleckner continued his work in D.C. while he juggled the idea back and forth, often executing some high-level business planning to determine whether Scanlan’s proposal could make sense in the long run. After giving it extensive thought, and realizing a dream to return to his home state and build something from scratch, Kleckner

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LEFT: Pat Scanlan harvests potatoes from his 30-acre Woody Creek ranch.

BELOW: The Woody Creek Distillers tasting room in Basalt.

left the East Coast for good in 2011 and joined Scanlan on the farm for his biggest endeavor yet.

Now, after a handful of distillery classes, an apprenticeship at Dry Fly Distilling in Spokane, Wash., a partnership with two universities to acquire a premium Stobrawa potato culture from Poland, a summer of farming and four months of distilling, Scanlan and Kleckner have engineered their way to creating a 10,000-square-foot, state-of-the-

art distillery, tasting room and the release of five ultra-premium American spirits right here in the Roaring For Valley.

Woody Creek Distillers, nestled in Basalt and just seven miles from Scanlan’s farm, will open its doors in late February with 10,000 cases of spirits to be distributed in 2013 — an inventory that will label it one of the top five largest and most productive craft distilleries in the country upon opening.

PHOTOS BY DEREK SKALKO

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Woody Creek Distillers’ Mark Kleckner at work in the company’s Basalt-based distillery.

A NEUTRAL GRAIN SPIRIT, AS DESCRIBED BY SCANLAN AND KLECKNER, IS ANOTHER TERM FOR A CLEAR AND COLORLESS PURE GRAIN ALCOHOL THAT HAS BEEN DISTILLED FROM A GRAIN-BASED MASH TO A VERY HIGH LEVEL OF ETHANOL CONTENT, UP TO 95 PERCENT ALCOHOL OR 190 PROOF.

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But according to Scanlan and Kleckner, who have spent much of their lives solving problems and learning how to distinguish the good from the bad in craft spirits, becoming the largest distillery on the map isn’t necessarily on their agenda; rather, they want to become the best distillery on the map.

So how do they do this? By employing a multimillion-dollar custom-made copper and stainless steel CARL distillery plant housing two, 34-foot rectification columns, raw, Colorado-produced ingredients, and an unwavering desire to control every aspect of production — from farm to bottle.

Neutral grain 101

“INITIALLY WE were taken back by how many American craft distilleries were buying bulk quantities of a neutral grain spirit, blending it with some other ingredients, distilling it three times over and then calling it their own,” Kleckner said. “We knew from the start our product(s) would be 100

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percent handcrafted, recognizing that our customers have a right to know and choose.”

A neutral grain spirit, as described

by Scanlan and Kleckner, is another term for a clear and colorless pure grain alcohol that has been distilled from a grain-based mash to a very high level of ethanol content, up to 95 percent alcohol or 190 proof. One of the most common neutral grain spirits in the United States today is Everclear.

“Walk into any distillery in this country and if you don’t see rectification columns on the stills, you know they’re not making their own ethanol for vodka or gin,” Kleckner said, referring to the distillery’s two, 34-foot rectification columns that work to bring their vodka up to temperature.

“With mass industrial production of neutral grains in recent years, a lot of vodkas taste the same because the focus has been on removing as much flavor from the base product as possible,” Scanlan added.

Such is the case with one of America’s most popular vodkas,

Smirnoff, he said.

Nevertheless, while neutral alcohols with little character have perhaps defined the country’s stylistic preference in recent years, Scanlan and Kleckner, with their passion for quality and taste, know better. And this is why they chose to reintroduce one of the most prolific crops to be grown here on Colorado soil: the potato.

A rare craft

AT THE TURN of the 20th century, the Roaring Fork Valley produced more potatoes than the entire state of Idaho. As legend goes, after a bear-hunting trip to the area, President Teddy Roosevelt requested potatoes from the valley be served at his 1905 inaugural dinner.

“It started with a subjective matter of taste,” Kleckner explained, describing some people’s preference for the popular potato vodka, Chopin. “But it worked because of Scanlan’s farm, and the great history of potatoes here in the valley.”

But contrary to the yield of potatoes PHOTOS BY DEREK SKALKO

CLOCKWISE FROM TOP: The cooper stills at Woody Creek Distillery; distillery manager David Matthews at work; distillery founder Mark Kleckner; the tasting room in Basalt.

Scanlan’s seeing on his farm (250 tons in three months), when it comes to the making of potato vodka as opposed to grain vodka, the process — from farming to costs to production — is much more difficult, thus making it a rarity in the marketplace.

contained twice as much starch than other varietals and was used in the making of many premium European vodkas, Scanlan found a contact at the University of Wisconsin who grew the potato seed in a test tube. The culture was

“I THINK THE REASON WHY [THE UNIVERSITIES] WERE SO EAGER TO HELP US OUT IS BECAUSE WE WERE FIRST TO CONTACT THEM ABOUT USING THE SEED FOR VODKA PURPOSES, AS OPPOSED TO FOOD PURPOSES,” MARK KLECKNER SAID. AND, AS IF keeping up with the growing of Colorado Rio Grande russets, Chepita and Lady Claire potatoes for their signature vodka wasn’t enough of a task and a rarity in itself, the two friends one-upped the industry by becoming the only distillery in North America to obtain and grow the Polish Stobrawa potato for their reserve vodka.

Knowing that the Stobrawa PHOTOS BY DEREK SKALKO

then transferred to Colorado State University professor of horticulture Doug Holmes, who handed it off to Scanlan and Kleckner to plant on 2 acres on their farm in Woody Creek.

“I think the reason why [the universities] were so eager to help us out is because we were first to contact them about using the seed for vodka purposes, as opposed to

food purposes,” Kleckner said.

And excited they are, because upon opening, 1,000 bottles of Woody Creek Distillers’ Reserve Stobrawa Potato Vodka will be available for purchase.

Raw ingredients, guaranteed fresh

BACK IN BASALT, Scanlan give a tour through the distillery, describing how the potatoes are picked from the fields and dropped off the same day for production — a freshness he says very few can imitate.

Other ingredients like Olathe sweet corn, apples, pears, grains, herbs and botanicals for the making of their other specialty spirits — gin, an apple brandy and a pear eau de vie — are all sourced within a 200-mile radius of the farm, ultimately awarding it the classification, “hyperlocal.”

“Our goal is to be as close to our ingredients as possible,” Kleckner said, “and by doing this we will not only be environmentally friendly with little emissions by

transportation, but we will have a finished product that can’t be replicated anywhere else in the world…a spirit that can only come from Woody Creek.”

At the end of the month, the Woody Creek Distillers will open its doors to the public, inviting everyone to stop in and get a taste for what friends Scanlan and Kleckner have been working on for so long — a project that started with an idea and ended with a craft.

And, at the thought of reaching a point where demand overcomes supply, Scanlan smiles and shakes his head, because he knows if anybody can figure it out, he and his partner in engineering, Kleckner, will.

“I guess other people could look at us and think we are crazy…that we are going beyond our means for perfection,” he said. “But if they knew us, our values and our passion for quality, they would understand that not only are we consumers ourselves, who want the best product available, but that we could never settle for anything less.”

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ARTS&ENTERTAINMENT

MUSIC/ART/FILM/LITERATURE

THE BIG CHEESE

THE INFO Cheeses Laura Werlin brought along on her recent trip from California to Aspen • fermented cows milk cheeses from Nicasio Valley Cheese Company, in California’s Marin County • Cremont, a combination of goats milk and cows milk cheese, from Vermont • Bay Blue, a new blue cheese from Point Reyes Farmstead Cheese Co., in northern California • Kerrygold aged cheese, from Ireland

Part-time Aspenite Laura Werlin’s new book, “Mac & Cheese, Please!” was published in December.

as America has discovered the pleasures (and

complexities and politics) of food and drink over the past dozen years or so, cheese was a subject just begging for inclusion. For decades, while the Swiss were sampling Gruyère and raclette, and the Italians were imbibing robiola and gorgonzola, and the French feasted on styles spanning from Neufchatel to époisses, Roquefort to brie, the cheese that waved the American flag was actually pasteurized processed cheese food, rubbery yellow squares that had all too much in common with the plastic in which they were wrapped.

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UP STEPPED Laura Werlin. A petite Santa Monica native with a lifelong love of cheese, Werlin decided in 1998 to trade in TV journalism for something more fulfilling. And filling.

“My interest in food grew; I wanted to be a food writer,” said Werlin who, during college at Santa Barbara and Berkeley, battled the freshman weight-gain with a strict diet — but, as a treat, allowed herself a morsel of cheese every day. “And I realized I wanted to write about cheese.

American cheese — but not wrapped cheese slices.”

Werlin happened to be living in San Francisco, the epicenter not only of the foodie movement but of America’s nascent craft-cheese culture. She

scoured San Francisco cheese shops and the cheesemakers in the fertile Napa and Sonoma counties just north of the city. “The New American Cheese,” her landmark 2000 book of recipes, history and cheesemaker profiles, illuminated the big, growing world outside of Kraft, Velveeta and cream cheese. Werlin expanded, doing cheese and wine pairings for wineries and creameries, teaching at the Cheese School of San Francisco, becoming a spokesperson for cheese companies, and making appearances at food festivals. In Aspen, where she has lived part time since 1999, she has become a regular at the Food & Wine Classic, leading the Cheese Course demonstration.

PHOTO BY STEWART OKSENHORN

by STEWART OKSENHORN

Werlin’s mission is to elevate people’s — especially American people’s — notion of cheese. She wants diners to understand the artisanal cheese industry that is burgeoning from Vermont to California’s Central Valley. “What’s happening in America right now with cheese isn’t happening anywhere else,” she said. “I think even some Europeans might agree.

Begrudgingly.”

While Werlin wants to educate Americans and spotlight American cheeses, she also wants eaters to become familiar with the bigger world of cheese: comté, a French cheese from unpasteurized cow’s milk; Spanish cabra romero; the Italian burrata, mozzarella’s softer, creamier cousin.

“I’m hoping people will become more courageous with their cheese choices,” she said. “There is life beyond mozzarella — which is a great melting cheese, by the way. One thing Americans need to know is how to use cheese. It’s hard to get through our heads that cheese is a standalone food, or can be. I think we’re not content to buy cheese and leave it at that, except for a party.”

For her latest project, Werlin has allowed America’s ingrained cheese habits to instruct her. Her new book, published in December, is “Mac & Cheese, Please!” a collection of recipes, 50 takes on what might be the country’s ultimate comfort food.

For the unadventurous (or the purist), there is the classically simple, which in her recipe calls for ParmigianoReggiano, cheddar and Gruyère.

For the forward-thinking foodie, there are healthful options (Zesty Kale Two Ways and Fontina), exotic (Indian-spiced roasted cauliflower and spinach), twisted (Nacho Mac & Cheese), and the irresistible (Sauceand-Meatballs with burrata).

For those who ask, Why mess with something as perfectly elementary as mac and cheese? Werlin says that the dish, because of its simplicity, is the ideal blank canvas. “You’re taking something that’s so delicious and going it one better,” she said of her more ambitious concoctions. “If a purist isn’t going to be open to other ingredients, stick with the basic. But people are going to be surprised at how versatile mac and cheese is.”

The mac and cheese experience As with two of Werlin’s previous books, “Great Grilled Cheese” and “Grilled Cheese, Please!” “Mac &

Cheese, Please!” takes as its starting point the most familiar point of cheese reference. Unlike the grilled cheese books, though, “Mac & Cheese, Please!” was something of an acquired taste for its author.

“My very first memory of food is a grilled cheese sandwich my mom

frame — Werlin came up with the book idea last January — she experimented with recipes and sent them off not only to her formal tester in North Carolina, but tried them out on Aspenites, including Wendy Mitchell, of the locally based Avalanche Cheese Company.

cut into triangles — white bread, American cheese slices and real butter,” she said. “It was heaven to me. I was always happy with melted cheese in any form. Or cheese in any form. Except mac and cheese.”

The cheese wasn’t the problem.

As a kid, Werlin didn’t like noodles of any kind. “Give me the meatballs, not the spaghetti,” she said of her childhood tendencies. “Not until I became an enlightened adult did the world of pasta open up to me.”

So “Mac & Cheese, Please!” was not an example of a food expert imparting the knowledge she had accumulated over the years, but more a process of discovery.

Working mostly in her small condo along Aspen’s Main Street, Werlin got busy making up for all the mac and cheese-eating she had skipped.

Writing within a condensed time-

“I needed the cheesemaker seal of approval,” Werlin said. She also drew on local input: the sauce-andmeatballs recipe was created at the request of Old Snowmass foodies Linda and Kelly Hayes. Ellen’s Noodle Kugel comes from former Red Onion owner Ellen Walbert.

“To me, it felt like a natural extension of what I’d done, having written two books on grilled cheese,” Werlin said. “But also, I wanted to explore mac and cheese, because I hadn’t done so before. And honestly, I’ll use almost any excuse to find new ways to use cheese. And ways to bring cheese home to everybody, not just aficionados.”

“Mac & Cheese, Please!” balances two competing goals: Werlin’s desire to spotlight lesser-known cheeses and cheesemakers, and ensuring that a curious cook without access to, say,

San Francisco’s Mission Cheese, can still get the ingredients called for. So while a recipe might include Taleggio, a soft Italian cheese known for its strong odor, or for a specific make like Cowgirl Creamery Mt. Tam, from Northern California, most recipes allow for substituting a more accessible variety.

“It’s not easy to find cheeses,” said Werlin, who brings an assortment of cheeses with her when she travels.

“But I still felt like making mac and cheese a little more sophisticated, as a way to bring new cheeses into people’s kitchens. And I want to educate people about what exists out there, even if they can’t get it.”

Another goal of the book was for Werlin to make mac and cheese that she truly enjoyed. After her slow start as a kid, she did become a mac and cheese fan, but wasn’t always pleased with how it was prepared.

“To be honest, I was often disappointed,” she said. “I had this idea of what mac and cheese should be — I always wanted it really cheesy.

But it was usually noodles in cream sauce, bland. It would look delicious, melty and bubbly, but there was no there there. That’s when I began experimenting.”

One thing that was revealed in that process was that, despite the name, mac and cheese shouldn’t be limited to just mac and cheese. “One reason we find it bland is because they’re not putting spices in, or other ingredients that prop it up,” said Werlin (whose classic recipe includes mustard powder, cayenne and nutmeg). “You don’t need to go crazy. But you need to have the proper cheese to noodle ratio, a little cream sauce, some spices.”

Going the lowbrow route with mac and cheese, Werlin figured she could go all the way downscale. Two recipes in the book include Velveeta.

She has a caveat for both: one, Kevin’s Mac & Cheese, is a tribute to a friend who brings his version to an annual New Year’s Eve party, where it always gets devoured. The other is for an intentionally dated take: Mad Men Mac and Cheese, which also features pimento-stuffed green olives, saltines and gin.

The two recipes taught the woman often identified as “the Cheese Lady” something about cheese.

“I think the secret ingredient in the mac and cheese we like is Velveeta,” Werlin said. “Maybe it’s not the only cheese. But sometimes it can be the ingredient that brings a mac and cheese from good to great. Which I shouldn’t be saying. But I have 48 recipes that don’t have it.”

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AROUNDASPEN

The SOCIAL SIDE of TOWN

by MARY ESHBAUGH HAYES

MORE ASPEN COMMUNITY FOUNDATION SO MANY PEOPLE came to the Aspen Community Foundation party given by the Hotel Jerome that I am running some more photos this week. The foundation, which is located in the Red Brick Center for the Arts, funds all kinds of nonprofits from Aspen to Parachute.

Some of the funds MARY go to scholarships, ESHBAUGH HAYES preschools, hospitals, dance programs, theater programs and to groups like The Buddy Program, Anderson Ranch, Aspen Art Museum, Aspen Santa Fe Ballet, Lift-Up, Aspen Education Foundation, Aspen Valley Ski and Snowboard Club, GrassRoots Television and more. It has just started a new program called Cradle to Career, which will be directed by former Aspen Mayor John Bennett.

Undercurrent...Wherever there is a three-story buiding in Aspen, there is perpetual shade and a sheet of ice on the north side.

FOUNDATION Ali and David Phillips.

FOUNDATION Enjoying the party at the Hotel Jerome are Susan Bernard, Killeen Brettmann, Eric Calderon and Jacqueline Hutton.

FOUNDATION Ellen and Billy Hunt.

FOUNDATION Kelly Thiel, Billy Stolz and Christine Sutton-Olson.

FOUNDATION Liz Delorme and Jan Sarpa.

FOUNDATION Brian Grade and Pat Marquis.

FOUNDATION Sarah Broughton and John Rowland, who are the architects for the remodel of the Hotel Jerome, and Erin Lentz.

FOUNDATION

Dr. Kathy Klug and Dr. Paula Kadison.

FOUNDATION

Daryl Bramu, Heidi Zuckerman Jacobson and Mike Kaplan.

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P H OTO S B Y M A RY E S H BA U G H H AY E S

For information on everything the Aspen area has to offer, pick up your copy of Winter ;D@EO in Aspen today!

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FOUNDATION Eleanor and Lowell Meyer.

FOUNDATION Colorado Sen. Gail Schwartz and Tamara Tormohlen, executive director of the Aspen Community Foundation.

FOUNDATION

Karen Van Bennekom, David Walsh and Barbara Gold.

FOUNDATION Carrie and Steve Bellotti and Lukey Seymour.

FOUNDATION Michael and Stephanie Nardoll and Tom Van Straaten.

FOUNDATION Sally Hansen, Tony DiLucia and Annie Denver.

FOUNDATION Jay Webster and Patti Friedrictl.

FOUNDATION Lydia Hanrahan and Ruth Owens.

FOUNDATION Barbara Bloemink, executive director of Anderson Ranch, David Houggy, executive director of The Buddy Program, and Carrie Wells.

FOUNDATION Robert Musse with Alan Schwartz.

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P H OTO S B Y M A RY E S H BA U G H H AY E S

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CURRENTEVENTS LIVE ENTERTAINMENT THURSDAY, FEBRUARY 7 Doc Eason Magician 6 - 10 p.m., The Artisan at the Stonebridge Inn, 300 Carriage Way, Snowmass Village. Featuring a four-time Academy of Magical Arts award winner, including two consecutive years as the Closeup Magician of the Year, the W.C. Fields Magic Bartender of the Year and finally, Lecturer of the Year. Call 970-923-7074.

Vid Weatherwax solo piano, 4 - 7 p.m., 8K Lounge, Viceroy Snowmass, Contemporary and New Orleans jazz, Latin, r&b and blues.

Call 970-923-8000.

Axis LP 3 - 6 p.m., Base Camp, Snowmass Village. Après ski live music. Call 719-685-4410.

Boo Coo 7 - 11 p.m., St Regis Resort, Aspen.

Dynamic, eclectic music duo featuring Chris Bank and Smokin’ Joe Kelly. Call 970-927-6758.

FEBRUARY 7-13, 2013

Tea Leaf Green with Tumbleweed Wanderers 9 p.m., Belly Up Aspen, 450 S. Galena St. San Francisco’s Tea Leaf Green is a quintet bruised romantics with heavy minds and a lighthearted way with experimentation, as likely to jam out a number as they are to nail a primo verse-verse-chorus pop gem. Call 970-544-9800.

pirating and manipulating musical samples as they see fit creates an atmosphere where “monkeying around” seems to be the only appropriate behavior. RP.M. is a collaboration of three well known DJ/ producers out of Boulder: Andrew Hathaway (Hathbanger), Matt Berryhill (PEV) and Matt Flesher (Flesher). Call 970-544-9800.

more masters. Call 970-920-5770.

Smokin’ Joe and Zoe 7 - 9:30 p.m., Victoria’s, 510 E Durant Ave., Aspen. Versatile music duo performs. Call 970-927-6758.

The Natural Disasters 9 - 11 p.m., Aspen Brewing Co., 304 E. Hopkins Ave., Aspen.

Rock ‘n’ roll from a local band. Call 970-920-2739.

The Broken Spoke 8:30 - 10:30 p.m., Steve’s Guitars, 19 N. Fourth St., Carbondale. This five-piece, Front Range band plays an original blend of Indie-rock/roots/alt country music. Acoustic and electric guitars and drums. Go to www.thebrokenspoke.net for more. Call 963-3304.

MONDAY, FEBRUARY 11 Monophonics: Mardi Gras Party 10 p.m., Belly Up Aspen, 450 S. Galena St., Aspen Psychedelic soul and funk. No cover charge.

Call 970-544-9800.

SATURDAY, FEBRUARY 9 Boo Coo 7 - 11 p.m., St Regis Resort, Aspen.

Dynamic, eclectic music duo featuring Chris Bank and Smokin’ Joe Kelly. Call 970-927-6758.

Live Music with Damian Smith & Terry Bannon 4 - 7 p.m., The Wildwood Bar in The Wildwood Hotel, 40 Elbert Lane in Snowmass Village. Live music for après ski.

Call 970-923-8200.

Travis Blair 9 p.m., Aspen Brewing Co., 304 E. Hopkins Ave., Aspen. Basalt musician offers acoustic set of originals and classic covers. Call 970-920-2739.

SUNDAY, FEBRUARY 10 Chi McClean 8:30 - 10:30 p.m., Steve’s Guitars, 19 N. Fourth St., Carbondale.

Karaoke 10 p.m., Red Onion. Karaoke fun.

Call 925-9955.

Damian Smith and Terry Bannon 4 - 7 p.m., The Limelight Hotel, 355 S. Monarch St., Aspen. Après ski live music. Call 970-925-3025.

Jackson Emmer 9 p.m., Justice Snow’s, 328 E. Hyman Ave., Aspen. Emmer and his band will perform old-time, country and new American music. Think banjos, bootstomping, and tender, lonesome twang. Call 970-429-8192.

Kinetix Performs The Red Hot Chili Peppers 9:30 p.m., Belly Up Aspen, 450 S Galena St., Aspen. Their most recent album, “Let Me In,” hit No. 47 on the iTunes Top 200 Rock Charts. It plays like a byproduct of a unique career trajectory, managing to maintain a fresh approach while smoothly transitioning between energetic rock and carefully crafted pop. Call 970-544-9800.

FRIDAY, FEBRUARY 8 Damian Smith Trio 3 - 6 p.m., Base Camp Bar and Grill, Snowmass Village. Free live music for après ski. Call 970-923-6000.

Tom Ressel 8 p.m. - 10 p.m., Cantina, 411 E. Main St., Aspen Local musician Tom Ressel plays favorite tunes in the bar and lounge area. Call 970-925-3663.

Boo Coo 7 - 11 p.m., St Regis Resort, Aspen.

Dynamic, eclectic music duo featuring Chris Bank and Smokin’ Joe Kelly. Call 970-927-6758.

Vid Weatherwax solo piano 4 - 7 p.m., 8K Lounge, Viceroy Snowmass. Contemporary and New Orleans jazz, Latin, r&b and blues.

Call 970-923-8000.

Rocky Mountain Rob, No Strings Attached 6 8 p.m., The Edge, Timberline Condominiums, 690 Carrige Way, Snowmass Village. Solo entertainment, singin’ & blowin’ early acoustic blues and folk on harmonica. Call 970-923-4000.

Dwight F. Ferren 6 - 9 p.m., Two Rivers Bar & Cafe, 156 Midland Ave., Basalt. Guitarist performs solo acoustic instrumentals, then eectric guitar karaoke. Call 970-927-1076.

Eliane Elias 7 - 8:30 p.m., JAS Cafe Downstairs at The Little Nell, Aspen.

Brazilian pianist and vocalist performs at 7 and 9 p.m. Call 970-920-4996.

Meklit & Quinn 8:30 - 10:30 p.m., Steve’s Guitars, 19 N. Fourth St., Carbondale. This duo of singer-songwriters from the San Francisco Bay area brings an original blend of New York jazz with Chicago blues, hip-hop and art rock and West Coast folk. Go to www. meklithedero.com for more. Call 970-963-3304.

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TUESDAY, FEBRUARY 12 Doc Eason Magician 6 - 10 p.m., The Artisan at the Stonebridge Inn, 300 Carriage Way, Snowmass Village. Featuring a four-time Academy of Magical Arts award winner, including two consecutive years as the Closeup Magician of the Year, the W.C. Fields Magic Bartender of the Year and finally, Lecturer of the Year. Call 970-923-7074.

WEDNESDAY, FEBRUARY 13 Damian Smith and Terry Bannon 4 - 7 p.m., New Belgium Ranger Station, slopeside on the Snowmass Village Mall. Live music for après ski. Call 970-236-6277.

The Intervention Band with Josefina Mendez 8 - 10:30 p.m., Westin Snowmass Resort, Snowmass Village. Jazz and bossa nova with Josefina Mendez (vocals), Tom Paxton (bass), Tim Fox (piano), and Bob Levey (drums). Call 970-948-2225.

Axis LP 6:30 - 10 p.m., Little Mammoth Steakhouse, upstairs on the Snowmass Village mall. Live music. Call 970-923-8892.

Open Mic Night 9:30 p.m., The Red Onion, 420 E. Cooper Ave., Aspen. Check out what Aspen’s songwriters and musicians have to offer. Call 970-925-9955.

Retro Tuesday 9 p.m., Syzygy restaurant, 308 E. Hopkins Ave., Aspen. Music and dancing to the hits of the ‘60s, ‘70s and ‘80s. Admission is $5 for the first 20 people in the door, then $10. Call 310-606-1305.

El Ten Eleven 9 p.m., Belly Up Aspen, 450 S. Galena St. “I really hope people don’t say that we are a math rock band!” doubleneck guitar/bass virtuoso Kristian Dunn exclaims while discussing duo El Ten Eleven’s new album, “Transitions” with acoustic and electronic drummer Tim Fogarty. Armed with merely a doubleneck bass/guitar, drums and a dizzying array of foot pedals, the band creates complex music, from scratch, onstage, with no help from laptops, click tracks or additional musicians. They utilize multiple looping pedals to create songs that sound as though they are being played by at least six people. Call 970-544-9800.

NorthYSur 4 - 7 p.m., Hotel Jerome, Aspen.

Blending sounds of North and South American jazz and bossa nova. Call 970-222-7752.

Vid Weatherwax solo piano 4 - 7 p.m., 8K Lounge, ceroy Snowmass. Rhythm and blues/variety. Call 970-923-8000.

THE ARTS

HEAR New Orleans pianist Henry Butler plays at the Mardi Gras Party, Feb. 12, in Snowmass Village.

Vid Weatherwax and Roberta Lewis 4 - 7 p.m., 8K Lounge, Viceroy Snowmass.

Contemporary jazz. Call 970-923-8000.

Axis LP 2:30 - 6 p.m., Bumps, base of Buttermilk, Aspen. Live music. Call (970) 920-0991.

Dave Taylor 4 p.m. - 6 p.m., Two Old Hippies, 111 S. Monarch St., Aspen Live music. Call 970-925-7492.

Eliane Elias 7 - 8:30 p.m., JAS Cafe Downstairs at The Little Nell, Aspen.

Brazilian pianist and vocalist performs at 7 and 9 p.m. Call 970-920-4996.

Robotic Pirate Monkey with Berkel Beats 10 p.m., Belly Up Aspen, 450 S Galena St., Aspen. Robotic Pirate Monkey in its truest essence is the holy trinity of electronic music. Their robotic nature of using computers to their fullest musical potential, combined with their ruthless habit of

Febr u ar y 7-13, 2013

Nashville-based, award-winning, singersongwriter/guitarist plays his own original Southern rock, country and pop music. Go to www.chimcclean.com for more. Call 970-963-3304.

John Brown’s Body 9 p.m., Belly Up Aspen, 450 S. Galena St., Aspen. John Brown’s Body’s “future roots” uses reggae as a foundation, but incorporates dub, drum and bass, dancehall, hip-hop and other musical explorations to create a sound both timeless and forward. The eight-piece band’s explosive live show boasts super-heavy rhythms, a three-piece horn section, airtight drum and bass, and “the most gorgeous melodies in all of modern reggae music” (All Music Guide). Call 970-544-9800.

Preservation Hall Jazz Band 7:30 - 9:30 p.m., Wheeler Opera House, Aspen. The keepers of the flame of that great New Orleans Jazz sound make their way to the Wheeler stage, channeling the souls of King Oliver, Louis Armstong, Bix Beiderbecke and so many

THURSDAY, FEBRUARY 7 Exhibit Opening: Western Visions 5 - 7 p.m., Red Brick Center for the Arts, 110 E. Hallam St., Aspen. Featuring works by local artists Louisa Davidson, Lorraine Davis, Bruce Knuth, John Lintott, Summers Moore, Gail Price and Nancy Wilhelms. Call 970-429-2777.

Opening Reception 4 - 7 p.m., Harvey/ Meadows Gallery, 517 E. Hopkins Ave., Aspen. Join the gallery at its new location for an opening reception and exhibit of new work from Christa Assad and Sam Chung. A gallery talk with the artists is at 6 p.m. Call 970-920-7721.

George Stranahan: Book Signing and Reading 5 - 7 p.m., Woody Creek Community Cente.r Local author George Stranahan reads from his latest book, “A Predicament of Innocents,” a collection of essays and photographs by a longtime progressive educator and photographer. Call 970-922-2342.

The Business of Photography 5:30 - 6:30 p.m., Pitkin County Library, Aspen. You’ve got the creativity, the camera, the curiosity.

Learn how all the parts can come together to create a thriving business. Photographer Ken Toy will provide guidelines for establishing credentials, selecting equip. m.ent, and finding and keeping customers.

PHOTO BY TIM ELLIS

edited by JEANNE M C CGOVERN

Call 970-429-1900.

Winter Words: Tèa Obreht 6 - 7:30 p.m., Paepcke Auditorium, Aspen Meadows Resort. Obreht discusses her success as a young novelist and her award-winning novel, “The Tiger’s Wife,” which explores the folk culture of southeastern Europe where she was born. In a moderated discussion with Seth Fishman, the agent who discovered her, Obreht explains her personal connection to the book and how she was inspired to craft this imaginative and fantastical literary debut. Call 970-925-3122.

FRIDAY, FEBRUARY 8 George Stranahan: Looking Back 9 a.m.

- 5 p.m., Wyly Community Art Center, 99 Midland Spur, Basalt. An exhibit featuring

WEDNESDAY, FEBRUARY 13 Painting Class 10 - 11:30 am, Woody Creek Community Center. A drop-in painting class with instructor and artist Eliza Rogan.

Bring your own wet or dry materials, no oils please. The class will work from a still life or figures. First class free. Members, $10; nonmembers, $20. Sign up at info@woodyc3.org or call to reserve a spot. Call 970-922-2342.

Book Thieves 2:45 - 4 p.m., Pitkin County Library, Aspen. A Teen Book Club for high school students. Book selections are usually critically acclaimed, prize winners, or popular titles nominated by teens. Books are distributed on a first-come, first-served basis and are free and theirs to keep. This month’s book pick is “Will Grayson, Will

prerequisites: The ability to travel in avalanche terrain. An AIARE Level 1 course (recommended) or equivalent training/ experience is required. Call 970-925-7625.

Colorado Workforce 10 am - 3 p.m., Pitkin County Library, Aspen. Drop in to the library every first Thursday of the month and get help with resume writing and job training.

Employers, list your job openings with the Workforce Center. Call 970-429-1900.

Naturalist Nights: Roger Pulwarty 7:30 - 9 p.m., Aspen Center For Environmental Studies, 100 Puppy Smith St. The topic: “Climate and Water in the West: The Great Drought of 2012 and a Look Forward.” The presentation will consider the nation’s and the Wests’ overall drought readiness as drought impacts continue into 2013 and discuss efforts at improving the nation’s level of preparedness for future droughts and other climate extremes. Pulwarty is the Climate and Societal Interactions Division chief and the director of the multi-agency National Integrated Drought Information System at the National Oceanic and Atmospheric Administration. Naturalist Nights is a free winter speaker series offered by ACES and Wilderness Workshop.

Call 970-963-3977.

Senior Skiing for the Season 10 a.m.

- 2 p.m., Highlands, Snowmass and Aspen Mountains. Local and visiting seniors over age 60. Monday and Wednesday: Highlands Thursday: Snowmass Saturday: Aspen. Call 970-920-5432.

SEE “McLain Flats Cows,” by Lorraine Davis, is part of the Western Visions exhibition, opening with a reception on Feb. 7 at the Red Brick Center for the Arts. work by George Stranahan, a lifelong photographer and inductee of Aspen Hall of Fame. Gallery hours are Monday-Friday.

Free and open to the public. Call 970-927-4123.

SUNDAY, FEBRUARY 10 Mandolin Workshop 2 - 4 p.m., Steve’s Guitars, 19 N. Fourth St., Carbondale. This two-hour workshop and fundraiser for Steve’s Guitars is designed for beginning to intermediate mandolin players. The final 45 minutes of the session will be dedicated to short private lessons between student and instructor. Topics covered will include: posture, how to learn songs, practice routines, pick techniques, jamming and music theory/harmony/ear training.

Other topics may be covered upon request, depending on the size and pace of the group.

All money raised will benefit the venue. Cost is $10. Call 650-799-5379.

Kids Puppet Making Class 10 a.m. - Noon, Woody Creek Community Center. Taught by local Merritt Gates, who has taught kids’ art classes for the Aspen Art Museum and the Wyly. Learn to make animals and people finger puppets. Materials provided. Free to members; $5 for non-members. Sign up at info@woodyc3.org or call to reserve a spot.

Class limit is 15. Call 970-922-2342.

MONDAY, FEBRUARY 11 Monday Docs: Terra Blight/Stuff Everywhere 7:30 - 9 p.m., Wheeler Opera House, Aspen.

With over 40 million metric tons per year, e-waste is the fastest-growing waste in the world. But where does it all go, and what are the human and environmental hazards that travel with it? “Terra Blight” offers a human story, from gamers needing the latest thing to children in Ghana who actually break equip.m.ent up for recycling. Partnered with it is a film that asks how much stuff is too much stuff? Call 970-920-5770.

George Stranahan: Looking Back 9 a.m.

- 5 p.m., Wyly Community Art Center, 99 Midland Spur, Basalt. An exhibit featuring work by George Stranahan, a lifelong photographer and inductee of Aspen Hall of Fame. Gallery hours are Monday-Friday.

Free and open to the public. Call 970-927-4123.

PHOTO COURTESY OF THE RED BRICK CENTER FOR THE ARTS

Grayson” by John Green and David Levithan.

Call 970-429-1900.

Rock Docs: The Zen of Bennett 7:30 - 9 p.m., Wheeler Opera House. He’s recorded with everyone from Natalie Cole and Norah Jones to John Mayer, Amy Winehouse, and Lady Gaga, and that’s just lately. Mostly he’s won every award there is to win and practiced an art of enduring cool that Mick Jagger wishes he could perfect. Master crooner, pop visionary, gentleman above all gentlemen ...

Tony Bennett is all that. The Zen Of Bennett is a seductive and soulful view into the mind of the singer as well as an intimate portrait of the artist’s creative process as he turns 85 years old. In a first person narrative, Tony reflects back over his 60 year career while looking ahead within the context of his latest recording project. Call 970-920-5770.

Hotel Jerome History Tour 1:30 p.m., Hotel Jerome, 330 E. Main St., Aspen. Aspen’s iconic Hotel Jerome has been at the center of Aspen life since the doors opened in 1889, and it underwent an extensive remodeling in the fall of 2012. $15 per adult and $12 per senior; children 12 and under are free.

Offered by the Aspen Historical Society. Call 970-925-3721.

Culinary Tour of Aspen 11 a.m. - 2 p.m., meet at the Aspen Emporium and Flying Circus on Main Street. Gourmet Girl on the Go offers Friday lunchtime tours, with tastings and behind-the-scenes access to chefs and artisans. Tours are $75 to $85 per person, inclusive. Reservations are required; tours require a minimum of two guests. Call 970-205-9328.

Ski History Tour: Aspen Mountain 11 a.m. and 1 p.m., meet at ambassador hut atop mountain. Hosted by the Aspen Historical Society, a guided tour with an emphasis on the mining era and the early days of skiing in Aspen. Call 970-925-3721.

AIARE Avalanche Course-Level 1 5 p.m., Aspen Expeditions, 0115 Boomerang Road, Aspen Highlands. This three-day AIAREcertified course emphasizes awareness and avoidance of avalanche terrain and basic decision-making and rescue strategies.

The course covers travel techniques, basic rescue procedures and information for traveling in the backcountry, with both classroom and field work. Call 970-925-7625.

SATURDAY, FEBRUARY 9 Aspen’s Dark Side 7 - 8 p.m., downtown Aspen. True tales from 1879 to today of Aspen’s ghosts, murder and mayhem on an entertaining evening tour. $20 per person.

Reservations required; call or visit www.

AspenWalkingTours.com. Call 970-948-4349.

Senior Skiing for the Season 10 a.m.

- 2 p.m., Highlands, Snowmass and Aspen Mountains. Local and visiting seniors over age 60. Monday and Wednesday: Highlands Thursday: Snowmass Saturday: Aspen. Call 970-920-5432.

FRIDAY, FEBRUARY 8 Aspen’s Past to Present 1 - 2:30 p.m., downtown Aspen. Tour Aspen’s historic downtown, filled with indian legend, mining folklore and local tales. $20 per person.

Reservations required; call or visit www.

AspenWalkingTours.com. Call 970-948-4349.

Valentines Party at the Aspen Chapel 4 - 6 p.m., Aspen Chapel, 77 Meadowood Drive, off Castle Creek Road at the roundabout, Aspen. This annual après-ski event will feature valentine-making, a chocolate fountain and stories of love. Family members of all ages are invited to attend. The event is free, though outreach donations will be graciously accepted. Everyone is welcome.

For more information, contact Elaine Bonds at 970-925-7182, ejb@sopris.net or info@ aspenchapel.org. Call 970-925-7184.

Baby Sign Language Class 10:30 - 11 a.m., Pitkin County Library, Aspen. You and your baby will learn how to communicate with and learn from each other using a variety of simple signs. Chelsea Bridges will teach this free, six-week course, through Feb. 22. For babies under 24 months and their caregivers. Take the whole course or individual classes. Sign up in the children’s room or call 429-1900. Class size is limited.

SUNDAY, FEBRUARY 10 Cupid’s Workshop 6:30 - 8:30 p.m., Escobar Aspen, 426 E. Hyman Ave. Join Honey’s Pole & Aerial Fitness and Cuffs and Cakes for a sexy workshop and presentation. Learn a sexy Valentine’s Day dance. From 7:30-8:30 p.m., shop for lingerie, shoes, clothes, toys and cupcakes with Cuffs and Cakes. Cost is $35 per person; two can pre-register for $60. Call 970-315-2068.

Argentine Tango 6:30 - 10 p.m., Red Brick Dance Studio, Aspen. Fundamentals of tango salon from 6:30-8 p.m. and Practilonga (guided practice and social dancing) from 8-10 p.m. Weekly through Feb. 13. Call 970-948-3963.

THE COMMUNITY THURSDAY, FEBRUARY 7 Cloud 9 Aspen Toastmasters Noon - 1:30 p.m., Colorado Mountain College room 220, Aspen campus, 255 Sage Way. First and Third Thursdays of the month Cloud 9 Aspen Toastmasters invites residents to its regular club meeting to meet members and learn about the importance of communication skills for today’s professional. Call 303-763-0141.

AIARE Avalanche Course-Level 2 9 a.m., Aspen Expeditions, 0115 Boomerang Road, Aspen Highlands. This four-day program provides backcountry leaders the opportunity to advance their avalanche knowledge and decision-making skills. The focus will be to advance understanding of avalanche terrain, particularly from the perspective of stability analysis, improve companion rescue skills including multiple burials, advance understanding of avalanche release and triggering mechanisms, and introduce a snow-stability analysis and forecasting framework. Student

G DO WEEK

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THE

Looking for a great dog? Look no further than Leo. He is a Labrador/Aussie mix and is approx 4 years old. He has such a sweet disposition. He gets along well with other dogs and loves to be around people. He is completely housebroken, has perfect etiquette in the house and enjoys a nap curled up on the sofa. Leo truly is a love. He is current on his vaccinations, neutered and micro-chipped.

If you are interested in inviting Leo into your heart and home, please visit our website at www.luckydayrescue. org or for questions call Stephanie at 303-478-0662.

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RV sites for rent at River Meadows Mobile Home Park.

970-945-8925

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$300/month.

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Call 970-379-3715

A S P E N T I M E S . C O M / W E E K LY

41

3FBM &TUBUF 1IPUP "ET

Aspen - $750,000

Basalt - $449,000

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Tory Thomas

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Commercial Basalt - $2,000/mo.

Commercial Eagle - $80,000

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Tom Carr

Ginny Cassano

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42

Aspen - $314,000

A S P E N T I M E S W E E K LY

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Sally Shiekman-Miller

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45

WORDPLAY

INTELLIGENT EXERCISE

by ANNIE DAWID for HIGH COUNTRY NEWS

BOOK REVIEW

‘DURANGO’

NOTEWORTHY

FORMER COLORADO Sen. Gary Hart’s seventh novel, “Durango,” is timely, as many Westerners agonize over drought and the energy industry’s use and abuse of water.

Hart’s novel, however, takes us to another front in the water wars, the decades-long dispute over damming southern Colorado’s Animas and La Plata rivers to provide more water for the growing town of Durango. Hart’s historically accurate story begins in the pioneer era, as he explains Native-white relations and the role of water in their interactions. For the Utes, the major tribe in the region, “Water and existence could not be separated. Water itself had a spirit.”

But for the whites, comparatively recent immigrants, “They fought over it and more than a few times killed one another over it. This behavior gave rise to the saying known to all

by JEFF CHEN | edited by WILL SHORTZ

BLACK CATS

scandal created by unscrupulous moneymen, who want to silence his pro-Indian views.

Sheridan is an idealized Western type, a venerable old rancher who drinks whiskey and loves his woman.

While Hart makes the story of the conflict over the dam tense and exciting, his characters lack depth.

Durango the novel idealizes Durango the town. “Over the years a frontier mystique grew up around Durango as embodying an ideal western smalltown-America style of living that was human scale. It was an honest place.

It was solid and trustworthy. It was about as close to perfect as a place could get.”

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Break in poetry Costumed animal, perhaps Something media executives keep an eye on?

The hare, notably One on the verge of croaking?

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Salty stream Aforementioned New England seafood staple Author who wrote about frontier life — Vehicle that’s out of this world?

Person on tap?

Cold war fighters Shred Villain in many a fairy tale Winged Salon request 27-Down predators Diamond unit

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Water park feature Sowed one’s wild oats — ___-dozen Metals giant in the Dow Jones industrial average Monterrey cheddar?

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ETs Dominatrix’s wear — Sampling ___ Sea, body of water north of Norway In itself Really hurts More poker-faced Show time Act impulsively, as young lovers Without any oomph More dirty, as Santa’s boots He wrote “One Step Forward, Two

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Foursome Ink holders Return address letters?

Bonding measurement Feudal vassal P.M.’s and such: Abbr.

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Febr u ar y 7-13, 2013

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Master of literary twists

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‘Durango’ Gary Hart 246 pages, softcover: $15.95 Fulcrum, 2012

ranchers in the West: ‘Whiskey is for drinkin’; water is for fightin’.”

More recently, the Utes, who have first rights to the river’s water but have largely been denied the use of it, find themselves pitted against prodevelopment financiers, anti-growth newcomers, and locals trying to do what they think is best for the region.

Hart’s fictional protagonist, Daniel Sheridan, does his best to bridge these different worlds. A descendant of early settlers, Daniel is haunted by the knowledge that his ancestor, Union Gen. Philip Sheridan, “treated the Western Indians brutally following the (Civil) war.” Now the Sheridans ally with the Utes, seeking to redress past wrongs — hoping that a plan for the dam can be negotiated in a way that aids the Indians while easing tensions with local whites. However, Daniel’s honor is besmirched by a

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— Last week’s puzzle answers — L E T R I D E

A S H A M E D

T E C H

O S L O

I C E C U B E T R A I L

R E S O N A T E

E D I F I C E S

P A T T E R N S

C A R E S S H I S B O O M S

O S E

A L D R P E R E O Y A L W R F A I T R U N G I R D D E C A E T A M N O P U U T I L S T I N E R O O K O F S B S T P L H O L E E L I S S W E E T A H A S B A T D I L E O N E S A

U G H S S T O L I

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G R E E N B A L E P A C K E R S

W E L L S O S I O N R E T T A M T S P S O W L B R I E O A F S A D L E S N E I D I T Y L T E A F O L K N E L L S B M D A Y O S M O R N G O U D A U N S E R S S G O A L S T E L L A N O R E S T

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