Aspen Times Weekly: June 14 edition by Aspen Times Weekly

ASPEN FICTION CONTEST

‘ALTHEA’ 28

ARCHITECTURE A NEW ARTS PAGE BY LEA SISSON 31 JUNE 14-20, 2012 • ASPENTIMES.COM/WEEKLY

CULTURE/CHARACTERS/COMMENTARY

FIND IT INSIDE

GEAR | PAGE 14

KEEPING OUR FOOD LOCAL SEE PAGE 24

BELLY UP ASPEN WHERE ASPEN GOES FOR LIVE MUSIC.

WED 6/13

SAT 6/16

SHOW 8:30 PM

NRC 365 MOUNTAIN NETWORK PRESENTS

THE DANDY WARHOLS

THE SPAZMATICS

“Borrowing Rolling Stones riffs, Iggy Pop vocals, Britpop sonic surﬁng & Burt Bacharach horn sections, they deliver a masterpiece of sex, beauty, strife & wry, raunchy-cool attitude.” - Amazon Music

Nerd-core band that covers all of your 80’s favorites!

W/ 1776

SUN 6/17

NBA FINALS GAME 3 HEAT VS. THUNDER

SHOW 9 PM

REGGAE AMBASSADORS

THIRD WORLD

CELEBRATING JAMAICA’S 50TH ANNIVERSARY

MICKEY AVALON

W/ SELASEE & THE FA FA FAMILY

W/ MILLIONAIRES

10 time Grammy nominated band, Third World is one of the longest running Reggae acts.

“L.A.’s one-and-only glam rapper” - Playboy

THE ULTIMATE NEW WAVE 80’S BAND

MON 6/18

(".& 1. t "-- "(&4 /0 $07&3

SHOW 9 PM FOLLOWING GAME 18+

SHOW 10 PM

WED 6/20 SHOW 9 PM

BLACKBERRY SMOKE

W/ D.L. MARBLE

With inﬂuences that run from country to bluegrass to metal to gospel & southern rock, Blackberry Smoke has toured with ZZ Top & Lynyrd Skynyrd.

JUST ANNOUNCED: THU 6/21

AFROJACK

SHOW 9:30 PM 18+

W/R3HAB & QUINTINO Grammy award winning “leading ﬁgure of the Dutch new wave” - FM. Ranked #7 on DJ Mag Top 100, his single, ‘Take Over Control ft. Eva Simons’, hit No 2. on Beatport and has already reached almost 12 million views on YouTube.

SAT 6/23

SHOW 9:30 PM

PAT GREEN

OPENING ACT TBA Fifteen of his singles have made Billboard’s Hot Country Songs chart, “Wave on Wave” peaked at #3.

THE ENGLISH BEAT 6.27 2ND NIGHT OF MOBY LIVE ACOUSTIC BAND & MOBY DJ SET 6.30 ADVENTURE CLUB 7.21 BLACK UHURU 7.25 PAT BENETAR AND NEIL GIRALDO 8.4 LUKAS NELSON & PROMISE OF THE REAL 8.5 MATISYAHU & DIRTY HEADS 9.9 EASY STAR ALL-STARS 9.15

www.bellyupaspen.com | BOX OFFICE: 970 544-9800

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

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June 14-20, 2012

SOUTH-FACING NORTH OF NELL ASPEN You can’t ask for a better location. Just a few steps from the Silver Queen Gondola and adjacent to the Gondola Plaza, this one bedroom, two bath south-facing unit is one of the most popular rental units in the North of Nell complex. Completely remodeled in 2009, with slab granite countertops,

wood ﬂoor, new cabinetry and dramatic lighting. The open ﬂoor plan directs your views toward Aspen Mountain. Parking in the underground garage and private ski storage. $1,895,000 Web ID: AN125887

Find more at www.masonmorse.com FB/ColdwellBankerMasonMorse

TW/masonmorse

LN/Coldwell Banker Mason Morse

YT/MasonMorse1

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

CHAFFIN LIGHT

S inclair Meadows, Lot 11

GARRETT REUSS 970.379.3458 cell Garrett.Reuss@sothebysrealty.com

www.GarrettReuss.com

& Morris & Fyrwald

s BEDROOMS BATHS SQ FT PLUS SQ FT GARAGE s "2!.$ .%7 HOME IN THE HEART OF 3NOWMASS 6ILLAGE s -OUNTAIN CONTEMPORARY STYLE s 'ENEROUS MASTER SUITE ON ITS OWN LEVEL s %XTERIOR ENTERTAINING AREA COMPLETE WITH HOT TUB SPA s CAR GARAGE s 0ERFECT LOCATION FOR ACTIVE LIFESTYLE s 7ITHIN !SPEN 3CHOOL $ISTRICT

ASPENSNOWMASSSIR.COM

A student of Aspen real estate. And one of its best teachers.

Forty years ago, Brent Waldron began his real estate career at the very bottom – beneath it, actually. From a basement office on East Durant Avenue, he created a real estate company that topped the sales charts for 17 consecutive years. At Sotheby’s, we have our sights set on similar success, built by the most enthusiastic and dedicated brokers in the business. Brent Waldron fits the bill, and offers a valuable addition: an ability to motivate others to do great work. (His face lights up when asked about coaching the Aspen High School girls basketball team to a state tournament appearance.) In his new role as a mentor within our organization, Brent will work one-on-one with our brokers, sharing the intangible aspects of real estate – and the Aspen market in particular – that can’t be learned in a traditional class.

BRENT WALDRON 970.379.7309 brent.waldron@sothebysrealty.com

CHAFFIN LIGHT

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

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June 14-20, 2012

Whether ﬁnding homes for his many clients or developing the next generation of real estate leaders, Brent’s talents will be a big boost to our company. Four decades after his basement beginnings, his oﬃce view has changed, but his positive outlook certainly hasn’t.

& Morris & Fyrwald

BRIAN HAZEN PRESENTS...

Ì A kÀåÌ yÌ"kâÌ9A ØkÄ SNOWMASS CANYON RANCH… ON THE ROARING FORK

•  acre property with two  acre tracts of land, each with a building right of  square feet (with purchase of a TDR) •The historic Wheatley Ranch was homesteaded in  • Almost  mile of “Gold Medal” Roaring Fork River frontage,  spring-fed ponds, senior water rights • historic log cabins, farm house and outbuilding. •

Price Reduced

New Price - ,,

ALBANO TOWNHOME... DOWNTOWN ASPEN

• Just  Blocks to Wagner Park & Steps to the Aspen Ice Garden • Beautifully Furnished with Dramatic Great Room • Spacious Deck and Superb Views up Aspen Mountain • Open Kitchen, Master Office, One Car Garage and Fenced Patio are Just A Few of the many Features. Turnkey Furnished

New Listing

,,

WEST END...4 BEDROOM TOWNHOME

•  bedroom and  bath • Spacious deck with excellent views of Aspen & Shadow Mountains • Fenced & landscaped backyard with outdoor hot tub. • Attractive interiors with marble & granite finishes.

,,

New Listing PANORAMIC VIEWS ....IN FIVE TREES

• • • • •

Rare . Acre Lot Large gently sloping building site Stunning Downvalley Views Build up to a , Square Foot Views Viewing platform on site

New Price - ,,

Price Reduced

Brian Hazen, CRS vice president/broker associate 970.379.1270 cell 970.920.7395 direct bhazen@rof.net www.brianhazen.com FB/Brian-Hazen-Presents

TW/@BrianHazenAspen

Coldwell Banker Mason Morse Real Estate www.masonmorse.com LN/Brian Hazen

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

WELCOME MAT

INSIDE this EDITION

DEPARTMENTS 08 THE WEEKLY CONVERSATION 12

LEGENDS & LEGACIES

14 FROM ASPEN, WITH LOVE 18

WINE INK

20 FOOD MATTERS 28 ASPEN FICTION CONTEST 32 AROUND ASPEN 34 LOCAL CALENDAR 42 CROSSWORD ASPEN FICTION CONTEST

‘ALTHEA’ 28

ARCHITECTURE A NEW ARTS PAGE BY LEA SISSON 31 JUNE 14-20, 2012 • ASPENTIMES.COM/WEEKLY

CULTURE/CHARACTERS/COMMENTARY

24 COVER STORY

31 ARCHITECTURE

In three parts, we look at the local food scene through the eyes of a gardener, a rancher and a chef.

New Weekly columnist Lea Sisson starts her first architecture column this week, talking about her education in uses of modern solar power.

FIND IT INSIDE

GEAR | PAGE 14

KEEPING OUR FOOD LOCAL SEE PAGE 24

ON THE COVER

Ranching remains a way of life for the Jacober family. Molly Jacober and daughter Sophia Jacober help with branding of cattle while Anika Chapman watches.

EDITOR’S NOTE

corn, agent orange and history | As recently as last

weekend, I was driving a bright-green rental car through the two-lane highways of eastern Iowa, introducing my girlfriend to the area where I went through the embarrassments of high school. The ﬁelds, at least the ones untouched by strip malls and Iowa’s uncontrolled sprawl, still looked the same, and as we meandered over and across the Mississippi River to my sister’s house, it all seemed harmlessly historic.

Orange to combat these Yet, inside the ultra-weeds. And to help passing fencerows, prevent us from getting there was a modern, sick, major chemical scientific war going on companies also have between farmers and engineered a new type weeds. And yes, this of corn that is resistant war does involve us to this Agent Orange — as long as you eat a chemical so we don’t end corn product every now RYAN SLABAUGH up eating it and getting and then. cancer. But all this engineering does Last year 94 percent of soybean not solve the problem. Instead, it acres were sprayed with chemicals, allows the dumping of thousands and 72 percent of corn crops of chemicals across our heartland. were dusted, according to the Worse, every scientist with a degree Department of Agriculture. And knows that down the line, these after years of this, we’re finally weeds will evolve to resist Agent paying the price. Orange, too, and we will be back to Now, an herbicide-resistant square one in no time. strain of weed is disrupting So what to do? farm production throughout the The answer is quite simple: Go Midwest. Yet instead of stopping back to the methods of 1925 or, the overspraying of crops, the better yet, the Native Americans herbicide evolution continues at an before us, who understood that upward, scary pace. It’s become so to take care of the land and their bad that beginning in 2013, pending food supply, they had to rotate approval from the USDA, domestic their crops. By changing their fields farmers will be able to use the every year or two with a new type same chemicals they used in Agent

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

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June 14-20, 2012

of harvest, the soil does not get depleted of the same nutrients. Instead, diﬀerent plants restore alternating nutrients to the soil, which is why for decades farmers in Iowa rotated soybeans and corn every year. Successfully. So successfully, in fact, that Iowa became one of the breadbaskets of the world. In the 1980s, when the larger corporations began purchasing and consolidating farms in favor of massive, proﬁt-driven expanses, they also stopped thinking about sustainability the same way a family farmer would. That farmer was not an idiot. They knew that their kids would depend on that same land, and so protecting it was not just a moral value — it was an essential strategy to keep the farm. Ask any scientist and any oldschool farmer, and they will tell you the same thing. We don’t need an invention to solve this issue. We just need a history book. rslabaugh@aspentimes.com

VOLUME 1 ✦ ISSUE NUMBER 30

Editor-in-Chief Ryan Slabaugh Advertising Director Gunilla Asher Subscriptions Dottie Wolcott Design Afton Groepper Arts Editor Stewart Oksenhorn Production Manager Evan Gibbard Contributing Editors Mary Eshbaugh Hayes Gunilla Asher Kelly Hayes Jill Beathard Jeanne McGovern John Colson Contributing Writers Paul Andersen Hilary Stunda Amanda Charles Michael Appelbaum Warren Miller Contributing Partners High Country News Aspen Historical Society The Ute Mountaineer Explore Booksellers www.aspentimes.com Sales Ashton Hewitt Jeﬀ Hoﬀman David Laughren Christian Henrichon Su Lum Louise Walker Classified Advertising (970) 925-9937

BRIAN HAZEN PRESENTS...

Ì A kÀåÌ yÌ"kâÌ9A ØkÄ SNOWMASS CANYON RANCH… ON THE ROARING FORK

Price Reduced

New Price - ,,

ALBANO TOWNHOME... DOWNTOWN ASPEN

New Listing

,,

WEST END...4 BEDROOM TOWNHOME

,,

New Listing PANORAMIC VIEWS ....IN FIVE TREES

• • • • •

Rare . Acre Lot Large gently sloping building site Stunning Downvalley Views Build up to a , Square Foot Views Viewing platform on site

New Price - ,,

Price Reduced

Brian Hazen, CRS vice president/broker associate 970.379.1270 cell 970.920.7395 direct bhazen@rof.net www.brianhazen.com FB/Brian-Hazen-Presents

TW/@BrianHazenAspen

Coldwell Banker Mason Morse Real Estate www.masonmorse.com LN/Brian Hazen

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

THE WEEKLY CONVERSATION

Nice weather — now let’s get down to business

VOX POP What’s your favorite food?

Nice weather we’ve been having, eh? Woke up this morning (my deadline is a few days earlier than publication day) to a cool 35 degrees Fahrenheit, according to Steve Cole, our morning host on KDNK-FM in Carbondale. Of course, it’ll be twice that by early afternoon, so we get to go from bundling up for our work commutes to stripping down while at work, which is nice exercise of both the mental and physical varieties. I mean, we have to plan ahead, dress in layers, maybe take two pairs of shoes with us on the morning commute and then burn all those calories actually changing clothes several times over the course of the workday. Not aerobic, maybe, but we take our exercise where we can get it these days, right? Wait — if I added a wool knit cap with ear flaps to that description, it would almost sound as though I were talking about winter. Odd. Already, twice so far this year, I’ve gleefully announced to friends, “Well, that was a nice summer while it lasted.” Once was back during a warm spell in either late February or early March. The other time was, let me see, when was that? Oh, it was this morning! And, come to think of it, Cole mentioned something about covering up the garden plants to make sure we don’t get frost damage. It all fits together so nicely, this climate-change thing. We were getting into such a rut, expecting our summer to follow spring, fall to follow summer, etc. It’s OK — you can admit it. Just say it with me: “Climate change is good for us because it gets us out of that stale old routine of one season after another.” Now we get lots of seasons every year, none of them very long and none of them quite like what we’d gotten used to. Why, it’s a brave new world out there! All there is for us to do is reach out and embrace it, make it ours and stop all this whining about whose fault it is! So what if the world’s scientific community believes climate change is being hastened, if not caused, by

the amount of junk we’re pouring into the air? What do they know? Were they here the last time this happened? What if it really was caused by dinosaur farts the last time, as one scientist has postulated? That’s Mother Nature at work, right? Just like it is now, right? So just get over it, and let the corporations get on with their business. And once you do, just imagine what a boon this climatechange thing will be to clothing manufacturers. No more slavish attention to the seasons because we’ll never know what season to expect from one week to the next. So the textile shops in Hong Kong, Tijuana, the Philippines and other industrial centers around the globe can just concentrate on one set of proletarian wear, good for all temperatures, water resistant and durable as hell. Maybe we can get rid of the idea of fashion altogether, at least for the people who actually work for a living. It’s all such a distraction, don’t you think, this choosing what to wear each day? Taking our minds oﬀ our work or our favorite reality show on TV? Yes, if we all could just dress sensibly, uniformly and consistently without dealing with those bothersome seasons and the ups and downs of the fashionistas, how happy we’d be! And if our clothing was all the same color, of all the same fabrics, how simple life could become! Of course, the managers and the owners, they’d be dressing in their own styles, but that’s only natural, isn’t it? And before you say it, no, I am not talking about uniforms or totalitarianism or anything like that. I’m talking about American knowhow, our innate ingenuity for solving problems and getting things done regardless of consequences (aside from proﬁtability, of course). There really are no consequences, just little problems to be solved in order to keep getting the job done. Am I right? Anyways, nice weather we’re having, eh?

HIT&RUN

MIKEY D. P E N N SY LVA N I A

“Anything from a pig.”

DEVLIN PETRILLO G U I L FO R D , C O N N .

“Eight-year-old sturgeon caviar with a port wine.”

GUY WHITTINGTON SUGARLAND, TEXAS

“Well, of course, steak. Medium rare.”

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June 14-20, 2012

jcolson@aspentimes.com

VOX POP COMPILED BY MAX VADNAIS

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ASPENDOWNTOWNRIVER FRONT.COM

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Featuring 1,500 sq. ft. of Private Rooftop Terrace 1 Bedroom, 1 Bath, Two-Story Loft, 715 sq. ft. NEW LISTING! $1,495,000 Furnished

A Great Deal on 5 Acres 5 Bedrooms, 3+ Baths, 4,358 sq. ft. REDUCED! $1,800,000 Now $1,695,000

WO O D Y C R E E K

Large, Treed Lot on the Roaring Fork River 4 Bedrooms, 2+ Baths, 2,841 sq. ft. NEW LISTING! $2,400,000

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SEEN, HEARD & DONE

edited by RYAN SLABAUGH

CHEERS&JEERS

THE WEEKLY CONVERSATION

FIVE THINGS 5 THINGS WE HOPE NOT TO SEE AT FOOD & WINE

O5 Along with the Food & Wine Classic, here’s another sign that the summer season has arrived.

CHEERS | To the oﬃcial start of the summer season this week with the Food & Wine Classic in Aspen. We know the 30th-anniversary celebration will be a lot of fun and bring a lot of attention to our backyard. We wish everyone a safe week. JEERS | To the Sutey Ranch Land Exchange idea. Among other things, if approved, the Bureau of Land Management would acquire 112 acres in Pitkin County along Prince Creek Road that are popular for mountain bikers and give the public 1,269 acres that have little or no public access and are completely surrounded by public land. The BLM almost always proves to favor private interests versus public interest, so we are very wary that this idea should even see the light of day.

CHEERS | To the Roaring Fork Outdoor Volunteers, which is seeking young volunteers for the summer season. Under the direction of new youth coordinator Hannah Lippe, the nonproﬁt’s goal is to raise awareness among young people about public lands, trails and the teamwork it takes to sustain them. It’s just one of the great programs that make the Roaring Fork Valley a great place to live and raise a family.

JEERS | To the wildﬁres going out of control across the West. We feared it was going to be a bad year, and now we’re frustrated that we were right. Please let it rain.

BUZZ WORTHY ASPEN

FIREWORKS FIZZLE FOR FOURTH

Drought conditions and dry fuels on the mountainsides surrounding Aspen have led to the cancellation of the fireworks displays for the Fourth of July as well as for this weekend’s Food & Wine Classic, city officials said Monday. Aspen Fire Marshal Ed Van Walraven said he and city government officials decided they had to cancel the traditional fireworks display for the holiday. “This has been a very bad season. Why push it?” he said. Even if conditions change drastically and it starts raining, it probably cannot offset the extremely dry conditions and make it safe for fireworks, Van Walraven said. Fire bans are in effect throughout the Roaring Fork Valley and the White River National Forest. The city will

hold alternative activities on July Fourth, but details aren’t available yet, city spokeswoman Mitzi Rapkin said. The decision was made in early June to cancel the ﬁreworks for the Food & Wine Classic, which is Friday through Sunday. Scott Condon

C O LO R A D O

EPIC MOUNTAIN UP FOR SALE

One of the state’s 26 ski areas hits the auction block this summer. Will it ﬁnd any buyers? Echo Mountain, formerly the Squaw Pass ski area, was purchased in 2002 by current owner Jerry Petitt, who has installed lights, a sound system and other amenities on the 226-acre ski area, all of which sits on private property. According to a release from Sheldon Good & Company, the ﬁrm that will auction the property, the small resort posted record skier numbers

“IT’S A BALANCING GAME.” 10

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June 14-20, 2012

O4 O3 O2 O1

The dog police get carried away. Bud Light. Fireworks. Mario Batali run the Bobby Flay 5K. You know. That one thing where your hair’s held back.

POST US YOUR TOP FIVE THINGS jbeathard@aspentimes.com

STAY IN THE KNOW — CATCH UP ON RECENT NEWS & LOCAL EVENTS and revenues last season. But a pair of industry insiders wonder how many bidders there might be for the property. Jerry Jones, a longtime veteran of the Colorado resort industry, said ﬂatly he doubts there will be any bids on the resort by the Aug. 2 deadline. Jones believes Echo Mountain is too small, especially since Front Range skiers have bigger ski areas just a bit farther up the road. — Scott Miller

ASPEN

WIND SHEAR BLAMED FOR PLANE CRASH

A crew was expected on June 11 to begin dismantling a Learjet that veered oﬀ the Aspen-Pitkin County Airport runway last week in an accident the pilot blamed on wind shear that caused one wingtip to hit the pavement as the aircraft was landing. The damaged jet has been sitting

outside the airport operations center, located opposite the runway from the terminal building, since it was placed there after the mishap on June 7. The wings will be removed and other work will be done to accommodate transport of the aircraft on a flatbed truck, said Jim Elwood, aviation director at the airport. The cause of the accident is the subject of a National Transportation Safety Board investigation, but the airport’s report on the incident includes a statement from Todd Chilton, pilot in command, who said a wind shear flung the jet down as it was coming in to land, causing the left wingtip to hit the pavement. “The aircraft had about 185 gallons of fuel on board, the pilot indicated. Leaking fuel prompted an airport emergency crew to spray fire-suppressing foam at the accident site. No one was hurt in the accident; the jet was carrying two pilots, six passengers and two dogs. Janet Urquhart

SOUTHWEST COORDINATION CENTER FIRE DIRECTOR KENAN JANCOX IN ALBUQUERQUE.

PHOTO BY PAVEL OSIAK

THE WEEKLY CONVERSATION

GUEST OPINION COLUMN

by MARTHA SCHUMANN COOPER of WRITERS ON THE RANGE

Fire on the mountain I HAVE GROWN ACCUSTOMED burn, and it rarely does these days take decades for tree cover to return, to stinging eyes, an itchy nose and — even in the Gila National Forest, and sometimes it doesn’t return a raw throat. Smoke is always heavy which has developed one of the at all. in the air, especially in the morning most progressive fire-management The Whitewater-Baldy Fire is after cool nights have pushed it down programs in the nation. Wildfires are burning in a place I hold dear to to the deepest part of the Gila River often allowed to burn at a scale they my heart. Mogollon Creek is the Valley, where I live. can’t in other places. place I first backpacked in the Gila Despite all this, I have Foresters prefer the Wilderness. A friend and I spent to confess that I take some kind of fires that creep the next day there sitting on warm delight in watching the along the forest floor, rock slabs by the river, alternately progress of New Mexico’s rousing themselves for swimming and drying off in the sun. biggest wildfire, now called occasional blowups We also watched Gila trout dart the Whitewater-Baldy after that create an opening through the crystal-clear water. I two lightning-caused fires in the canopy and then wonder now, when we next hike in, merged. It is almost as if returning to creep whether the creek will be clear or MARTHA SCHUMANN COOPER I had a front-row seat at a along the ground again. choked with debris. once-in-a-lifetime spectacle. Low-severity fires thin Every time I return to the Gila One afternoon — perhaps the day trees, bring sunlight and nutrients to Wilderness, I notice old fire scars. the fire grew by a massive 60,000 grasses and wildflowers, improve the I would love to have an enormous acres — I noticed the light was dimming, though it was too early for the sun to be going down. I looked out a north-facing window and was sobered by a swirling, dark sky that resembled a bad bruise of purples, black and rose. The fire kept moving, and by June 6, it had spread across 259,025 acres on the southwest portion of the Gila Wilderness in southwest New Mexico. Fortunately, this is a remote area where few people live. Trained as a forest ecologist, I recently completed my red card and assisted with a prescribed fire on the Gila National Forest. I’m starting to feel like I might have missed my calling. Maybe I should be out there fighting the fire, armed with a drip torch or a Pulaski. The day after the storm ignited the Baldy Fire, I noticed a wisp of smoke looking almost like a cloud high above the mountains. Over the next few days, the smoke grew, and I began to track the fire’s daily progression online, as well. Usually, not much happens in the CliffGila Valley, and yesterday, a phone message from a neighbor said, “The Fire crews continue to battle the blazes in New Mexico and Colorado. best view of the fire is probably from our house. We propped up a ladder so we could get on the roof for a resilience of the surviving trees and map that shows the area’s fire history. better vantage point. Come on up.” lower the likelihood of subsequent Many patches of ground in the Gila It’s rare that events in the Gila make serious fires. Out-of-control fires have burned not just once but several national news. that burn through the canopy leave times, and recent fires, like last year’s Locals have mixed feeling about sediment and ash that can turn rivers Miller Fire, are now retarding the the fire. We know that the piñonblack, kill fish, bury frog habitat and progression of the Baldy-Whitewater juniper and ponderosa pine needs to ruin water quality for months. It can Fire. The press is calling this fire

AP PHOTO

“unusual” because, despite its huge size, it seems to be one of those mostly low-intensity blazes. Meanwhile, I continue to cheer this fire on, reminding myself of the good work it is doing, leaving behind a mosaic of burn severity. The end of heavy smoke is in sight, and I’m looking forward to resuming my morning runs. I am grateful this fire is being managed in a way that will, in many places, restore the watershed to a healthier state. We’re all learning so much — how to think and talk about the complexity of fires and forest and smoke and how to reconcile the good effects with the bad. There are so many shades of gray. Just look at

the changing sky outside my window these days. Martha Schumann Cooper is a contributor to Writers on the Range, a service of High Country News (www.hcn.org). She lives in Gila, N.M.

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

LEGENDS & LEGACIES

CLASSIC ASPEN

by TIM WILLOUGHBY

Wood-roofed, brick commercial buildings dominated Western mining towns.

BUILT TO LAST Why does Aspen have so many Victorian brick buildings when

the town is surrounded by an ample supply of trees? The answer to that question: influence from New York and Chicago. By the time Aspen rose from the ground, a hierarchy of architecture influenced the value of mining stocks. Far from Western mining towns, New York stock salesmen promoted mining districts based on their anticipated longevity. A tent town signaled risky stock with, perhaps, great growth potential because shares could be acquired at low prices. Traditional, quickly built, false-fronted wood structures that extended beyond one story convinced investors that the district was fully functioning and therefore a mildly risky investment. A town with brick buildings, opera houses and large hotels advertised permanence. Brick buildings bespoke stability — who would invest in expensive buildings unless there were known mineral reserves, the kind that would take years to mine? Soon after the California Gold Rush, mining investors in the field

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recognized the value of promoting architectural permanence as a ploy for attracting Eastern capital. It was not just a gimmick. Towns with brick buildings were subject to boom and bust, but greater mineral production led to more permanent buildings. By the 1870s, when Aspen

the memory of that fire, vowed to avoid similar catastrophes. The Chicago fire had been a disaster waiting to happen; nearly all of the city was built of wood. The two-day fire destroyed 3 square miles, and more than 17,000 buildings burned to the ground.

BRICK BUILDINGS BESPOKE STABILITY — WHO WOULD INVEST IN EXPENSIVE BUILDINGS UNLESS THERE WERE KNOWN MINERAL RESERVES, THE KIND THAT WOULD TAKE YEARS TO MINE? was founded, the transition from tent to brick was rapid. The 1871 Chicago Fire changed city construction nationwide. Builders of new towns, fresh with

June 14-20, 2012

Nearly a third of Chicago’s 300,000 residents were rendered homeless with 200 to 300 fatalities. Other cities immediately passed building and ﬁre codes. Some

focused on commercial buildings in the core of the city, creating ordinances still common today. Others, like Denver and Kansas City, resolved to reduce any capacity for conflagration by enforcing additional residential building codes. Aspen began building with brick as soon as it had brickworks. E.D. Atkinson opened a brick operation on the north side of the Roaring Fork at the edge of town. He employed about 30 workmen in the summers who turned out thousands of bricks. Nearly all of Aspen’s brick buildings were constructed between 1885 and 1892. Most houses were still constructed of wood, but large commercial buildings were made of brick and stone. Nevertheless, brick buildings, especially their roofs, are vulnerable to fire. One Aspen fire consumed an entire downtown block, but the brick walls remained standing. The Wheeler lost its roof to fire, but the walls survived. The lesson of Chicago was that in an all-wood community, fire would spread and grow, but a mix of brick and wood buildings would stall fires long enough for firemen to bring them under control. The 1906 San Francisco earthquake sent planners back to the drawing boards. That city was leveled by quake and fire; brick buildings toppled during the quake, and wood structures survived the quake only to burn in an out-of-control fire. Steel supplied the solution. Brick buildings could be reinforced with steel, and rooftops could be covered with tin sheets. American steel production boomed, and a few years after the quake, Eastern investors looked favorably at Aspen’s ironore deposits. Outside events had brought Aspen full circle. 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 BY TIM WILLOUGHBY

LEGENDS & LEGACIES

FROM the VAULT

compiled by THE ASPEN HISTORICAL SOCIETY

WHAT GROWS HERE?

1981 COM M U N I T Y GA R DE N

PHOTO COURTESY OF THE ASPEN HISTORICAL SOCIETY

“WHAT GROWS HERE?” questioned an article in the Aspen Times from March 26, 1981. “According to the experience of local gardeners during the previous years, the crops that do well in Aspen include root vegetables such as carrots, potatoes and turnips, and all the pea crops; sugar snap peas are great, they say. Lettuce, Swiss chard, and spinach do well, and tomatoes, cabbage, broccoli and cauliﬂower are all right if started from bedding plants. Several of the gardeners have been raising experimental crops. Tom Knoblock has been raising corn. Gardeners have discovered they can speed up crops by placing visquine plastic around plants. Aspenite Ed Compton is the garden advisor and the garden members meet every other Monday at the Community Center to discuss their gardens and exchange ideas.” Pictured: Jane Taylor and Linda Hanek at the Community Garden.

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FROM ASPEN, WITH LOVE

GEAR of the WEEK

edited by RYAN SLABAUGH

NEED TO KNOW

129

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Talon 33:

NEED TO KNOW

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Talon 22:

NEED TO KNOW

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Talon 11:

OSPREY TALON SERIES PACKS In the latest advancements in backpacks, the Osprey Talon Series offers three different types of packs for use. As a quick summary, the Talon 11 is for that day-pack use or just to go to work, the Talon 22 is built more for day adventures on the trail, and the Talon 33 is, as you’d expect, for the light overnighters or for situations when you need a lot of gear — like adventure racing. Take your pick.

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June 14-20, 2012

— Ute Mountaineer staff

PHOTO COURTESY SPOT

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GUNNER’S LIBATIONS

by GUNILLA ASHER

NEED TO KNOW • 1.5 ounces Don Q Gran Añejo • ¾ ounce orange curaçao liqueur • 2 ounces sour mix Rim the martini glass with an orange wedge. Then rim with sugar and cinnamon. Pour the añejo, curaçao and fresh, homemade sour mix into a cocktail shaker, and shake well. Strain into a martini glass.

COCKTAIL: DON Q SCREAMER I DO NOT DRINK RUM OFTEN, but I took a drink of Don Q Gran Añejo, and I might be taking another look. Upon my first sip, I was greeted with a complex flavor profile of earth, honey and caramel. The finish was smooth with a minimal burn that wasn’t too harsh. On the nose, I got initial notes of vanilla and molasses, and as I continued I enjoyed some subtle spice notes, as well. This is a medium-bodied rum that I truly enjoyed while on the rocks, but I imagine it to be a stellar mixer, as well. It is aged between three and 12 years. Gunilla Asher grew up in Aspen and now is the co-manager of The Aspen Times. She writes a drink review weekly in the spirit of “She’s not a connoisseur, but she is heavily practiced.”

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PHOTO BY THINKSTOCK

DOG WEEK THE

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A DREAM REALIZED “TAKE OFF THAT GREEN PIN and put this red one on.” Those words, spoken by Jay Fletcher, senior examiner and Chairman Emeritus of the Court of Master Sommeliers, to Sabato Sagaria on the poolside patio behind The Little Nell Hotel three weeks ago, signified more than just a change of color. They were the ultimate validation that Sabato’s decade-long quest to reach the pinnacle of wine excellence had ended with success. Sabato, the Director KELLY J. of Food and Beverage HAYES for The Nell’s family of dining properties, took his first level exam with the Court in 2002. Since then he has spent an inordinate amount of time studying wine, tasting wine, then tasting wine and studying wine some more. All with a goal to become just one of 122 North Americans ever to pass the final diploma exam and be designated a Master Sommelier. When he heard Jay’s proclamation, followed by an ovation from a crowd of sixty-two of his fellow aspirants (only three others passed the exam), he was overcome with emotion. “There were tears welling, and I just felt so relieved and happy,” he said chuckling, as he reminisced during a recent conversation on that very patio where the announcement had been made. “I mean I was shaking. I never have had that feeling.” To become a Master, an applicant must first pass three previous levels of testing. Then they may be invited to sit for the Level IV Master Diploma Exam. This includes three disciplines, service, theory and tasting. Pass any one of the three and you will be invited back again to attempt the others, but you must pass all three within a two-year period. In Sabato’s case this was the fourth diploma exam he had undertaken and, though he had aced both service and theory, the tasting component had stymied him. If he was not able to correctly identify the grape, origin, vintage and maker of at least 75 percent of six separate wines in this sitting he would have had to go back to the beginning. Considering that virtually all of his

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MASTERS IN THE MAKING Sabato Sagaria becomes the eighth employee of The Little Nell to have achieved the status of Master Sommelier:

“I blocked everything out,” Sabato recalled. “ I put my head down, picked up each glass and went through my evaluation. These six glasses were the ﬁnish line. It was like a full count in the bottom of the ninth.” In 25 minutes it was over. He had identiﬁed the whites, an Albariño, a

straight and nerves frayed, stood in the living room of The Nell. One by one they were called to the patio where their results were announced. “It was nerve-wracking for all of us and it was maybe a third of the way through before I was called outside,” Sabato remembers. “Jay asked me why

Riesling, and a white Bordeaux, and the reds, an Amarone, an Australian Shiraz and a Bordeaux. “I felt good about my performance,” he said. “But there are so many variables involved.” It would be six more hours before he heard the word that he had hit a home run. An added element to this otherworldly experience for Sabato was that he and his staﬀ at The Nell were the hosts to this competition. “It was such an honor to have 25 Masters, wine superheros really, at the hotel along with another sixty people who were at the virtual top of their wine game,” he said. When the time came for the ﬁnal verdicts all of the candidates, suits on, ties

I messed up,” he laughed. “Then he handed me the pin. It was an amazing journey.” Sabato is back at work at The Nell preparing for summer and the Food & Wine Classic. And, while his life has not yet been altered dramatically as a result of his new status, there have been some subtle changes. “I don’t have to study in all my free time,” he said. “Oh, and it’s become pretty hard to buy a drink in this town.” That’s the power of the red pin.

Virginia Phillip 2002 Richard Betts 2003 Bobby Stuckey 2004 Jason Smith 2005 Jonathan Pullis 2009 Dustin Wilson 2011 Brian McClintic 2011

waking hours over the past year and more had been devoted to achieving this goal, the pressure to succeed was beyond comprehension. “I approached it like an athlete,” Sabato said of the days before the exam. “I was jogging and hiking trying to get as healthy and into a zone as possible. The day before the tasting I went to the top of the Ute, shut oﬀ my phone for, like, twelve hours and tried to focus.” When the time came for his moment of truth he marched into the tasting room, shook hands with his three examiners (all Master’s themselves) and studied the six glasses of wines on the table before him. Three whites and three reds.

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

PHOTO COURTESY FOOD & WINE MAGAZINE

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FROM ASPEN, WITH LOVE

FOOD MATTERS

IS ASPEN REALLY A FOODIE TOWN? NOT LONG AGO A FRIEND told me a story of a couple from California who had come to Aspen to do one thing — eat. Every year, he said, they come to check out what Aspen is up to on the culinary front. They don’t ski or hike or attend concerts or festivals. They eat. The idea stuck in my mind. Yes, Aspen has great food, well executed, in AMIEE WHITE an unparalleled setting, BEAZLEY and, in most places, service is good. But the genre of foods found here rarely deviates from the norm. Is there really enough culinary adventure to warrant repeated trips? Should Aspen be a culinary destination? Are we truly a foodie town? As we welcome Food & Wine for its 30th anniversary, I wonder if Aspen is taking all that it has in terms of influence, opportunity and bounty and will finally use that to push the envelope in terms of creativity and risk, which is to say the art of cooking. There is no doubt Aspen has welltrained, passionate chefs who have access to outstanding ingredients and an active community that loves to eat. Many find Aspen to be a growth opportunity before stepping beyond the Aspen bubble and onto the next great thing (Ryan Hardy, Dena Marino); others have established themselves so solidly as chefs and restaurateurs that there might not be a reason to rock the boat. But the majority of gifted chefs I know who want to stay here because they love Aspen find they can’t because the opportunity to be real artists is thwarted by one thing — rent. The problem is systematic. Rents are sky-high, and it leaves little chance for an up-and-coming chef to take a leap of faith and focus solely on his or her craft without worrying about losing a cover or two on a Saturday night. Aspen landlords have taken our restaurants hostage. So where do chefs go? Downvalley.

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Yes, the real story in Aspen’s food culture is currently happening past the roundabout. Thanks to more aﬀordable rent, communities accept the unproven, providing an environment in which risk, and yes, even failure is OK. Remember when Six89 ﬁrst opened? Twelve years ago, people thought chef Mark Fischer was crazy for trying to source ingredients locally in the mountains and then to improvise based on what was in season. No one knew or cared what “farm to table” was. But what resulted was an epiphany for valley palates. But still some Aspenites couldn’t quite wrap their heads around why he’d open a restaurant in Carbondale. “It’s so good. Why didn’t he

open this restaurant in Aspen?” they wondered aloud. Because it never would have worked. The same is now true for his latest restaurant, The Pullman. It is the restaurant Aspen should have but just can’t. Some of this problem, if you’ll call it that, lies on the plates of the eaters themselves. How adventurous are Aspen eaters anyway? Tiziano Gortan at L’Hostaria might be able to sneak rabbit onto his menu here and there, but most seemed satisfied

with meals that, while well executed in the Aspen standard, are easily found on menus across the country. In Aspen there are patrons who have near cardiac arrest when a chef decides to change, for instance, the makeup of a tortilla soup. In

a tourist town, much of the game is satisfying the tourists and then the second-home owners. So what we get in Aspen are a few nibbling around the edges of the sort of energy that infuses the dining scene in other places. Yet, for all the obstacles, Aspen has moved forward in many ways over the past decade. As a whole, we’ve embraced farm-to-table ideology — even elevating scruﬀ y sourcing god Jack Reed to local fame — but what’s next? Where do we go from here? We can’t be touting a farm egg as a highlight of a menu for too much longer. Diners’ tastes have moved beyond the rustic. We want fresh, modern interpretations of classic ingredients. And why not? The residents of the Roaring Fork Valley are well versed in making great food on their own. They already raise their own chickens, harvest their own eggs and have their own gardens.

We can soft boil an egg at home and set it over our own asparagus we’ve foraged, pairing it with cheese or sausages our neighbors made, executed just as well as any chef. Farm-to-table in itself can no longer be a thesis for an establishment, and neither can the scenery. Eating among the mountains is great, and everything tastes great amid the outdoors, especially in Aspen, but shouldn’t we accept our stunning environment as a mere bonus and instead wager our bets on the food actually being served? Eaters today need our kitchen professionals and our restaurateurs to innovate, to risk, to show us that food can be not only delicious, sustainable and healthy but exciting, sexy and “Dear God my mind has just exploded” good. I’m encouraged and eager to see what is on the horizon for Aspen. Barclay Dodge at Pacifica is sure to make some waves. Anyone who remembers the Spanish influences of Mogador knows that Dodge can be a force. And speaking of potential, expectations of Chefs Club at the St. Regis are high. The idea of having eight best new chefs a year from around the country coming to our tiny town to bring us new flavors, new ideas and new possibilities could raise the bar considerably for the existing joints in town. Or it could be a fad quick to burn out should execution of those young masters fall short on a day-to-day basis. I’m hoping for a raging success that will set off a creative spark through Aspen so that one day, we will be known less for imitation and more for gutsy innovation — a real foodie town without a doubt in anyone’s mind. Amiee White Beazley writes about dining, restaurants and food-related travel for the Aspen Times Weekly. She is the editor of local food magazine edibleASPEN and a contributor to Aspen Peak and the travel website EverettPotter.com. Follow her on Twitter @awbeazley1, or email awb@awbeazley.com.

PHOTOS BY AMIEE WHITE BEAZLEY

by AMIEE WHITE BEAZLEY

FOOD IN ASPEN WORTH EATING RIGHT NOW Montagna: Chef Rob McCormick is a rock star in the kitchen and an absolute master of color and texture. With The Little Nell’s money behind him, he is able to throw the dice and gamble. But the best thing is that I’ve never seen him lose. Pyramid Bistro: Chef Martin Oswald cut the ties with his longstanding gig at Syzygy to change his cuisine, his lifestyle and his health. He makes food perfect for the Aspen experience — delicious but incredibly health conscious and intelligent. The Pullman: Sophisticated food in a casual setting. This place attracts a wide spectrum of people who are there not for the scene but for the food, which is always prepared by chef de cuisine John Little with focus, originality and energy that comes through in every dish. Ajax Tavern: Don’t roll your eyes at me. I know I’ve got two restaurants at The Little Nell on this list, but listen up: The new Tavern chef, Matt O’Neill, isn’t afraid to disappoint anyone with taking off tired menu items, just as much as he is brave enough to add the new things he’s dreamed up. Zocalito: On a good night at Zocalito, you’ll find chef Michael Beary bringing the soul of Latin cuisine to Aspen through his dishes. I’m not sure why modern Latin hasn’t blown the roofs off of Aspen yet, but Beary is on to something at Zocalito. Six89: Ten-plus years and still holding strong as the Roaring Fork Valley’s best example of farm-to-fork innovation. Chef Mark Fischer and chef de cuisine Bryce Orblom are particularly adept at pick-of-the-day menu items. Want to know what’s growing in Colorado today? You’ll find it on your plate at Six89 tonight.

As the Food & Wine Classic has grown up with Aspen, so have rent prices, creating challenges for local restaurant owners and chefs.

COURTESY FOOD & WINE MAGAZINE

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Ta i J a c o b e r, w h o m a n a g e s h i s f a m i l y ’s b u s i n e s s , C r y s t a l R i v e r M e a t s , s t a n d s o u t s i d e t h e i r s t o r e o n F o u r t h S t r e e t in Carbondale. The Jacobers have big plans for their growing operation.

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PHOTO BY SCOTT CONDON

RANCHING THE JACOBER FAMILY IN CARBONDALE PROVIDES NATURAL, GRASS-FED BEEF AS A WAY TO ACHIEVE THEIR ULTIMATE MISSION: SAVE THE RANCH by SCOTT CONDON

Tai Jacober got a notion in 1999 that beef eaters

in the Carbondale area would appreciate knowing what ranches their meat was coming from and that the ranchers weren’t pumping the cows full of hormones and antibiotics. THIRTEEN YEARS have proven him correct. Jacober bought two calves in 1999, raised them and sold the meat. “Since then it’s been nonstop growth, basically,” he said. The family business, Crystal River Meats, grew to 25 head of cattle, then 50 and so on. Today the operation is up to 800 head and still growing. Crystal River Meats sells beef to 40 restaurants in the Roaring Fork Valley and countless consumers who visit the company’s store in Carbondale or order online. For Jacober, there’s really no mystery in why the concept has caught on. The average American eats food that has traveled at least 1,500 miles. Crystal River Meats raises all its cows within 30 miles of Carbondale, and the beef is processed within 100 miles. That means a signiﬁcantly lower carbon footprint — the amount of fossil fuel consumption related to production of the food. Some people appreciate that, Jacober said, and other consumers want to know their food producers so they can rest assured they are eating healthy. Grass-fed meat is nutritionally superior, the company’s website says. It provides omega and conjugated linoleic acid, which reduce heart disease, body fat and risk of cancer. “There is a demand and a market share that wasn’t being met,” Jacober said. But the importance of raising local, grass-fed beef goes even further for the partners in the business — Tai’s brothers Rio and Forest and their dad, Jock. They share a passion for

agriculture and a desire to run a ranch in a way that makes a difference. “It was just ingrained — a love of the natural resources and of the land,” Jacober said. “The ultimate mission is to save open lands.” Crystal River Meats relies on eight ranches in the Carbondale area for its operations. Flying Dog Ranch West is “home base” for the business. Seven other ranches supply cattle, hay for winter feeding or pasture land. The success of the meat business translates into success for the affiliated ranches. Jacober said he or one of his employees stays in regular contact with the chefs at the restaurants they supply and finds out what they are looking for in their meat. Cattle are bred for the most appealing characteristics, such as tenderness and intramuscular fat content. The emphasis is breeding cattle for taste, not for looks, Jacober said. They breed a cross of Hereford and Angus. Mother Nature helps create the high-quality taste that has boosted the company’s reputation. “We have the right microclimate to produce top beef,” Jacober said. “The type of weather we have produces grasses super high in sugar.” The hot days and cool nights draw the sugars out of the cold-season grasses. But it’s not as simple as just letting their cows mow down the right grasses. The cattle have to be positioned in the right pastures and meadows at the right times to take advantage of the process. Another key to the success of Crystal River Meats is keeping chefs supplied with fresh meat that isn’t frozen.

“We cut beef every single week,” Jacober said. Mountain Meats in Craig dry ages the beef for 15 to 21 days to create meat that’s tender and flavorful, then butchers it. After the meat is cut, it is rushed to the restaurants without freezing. The Jacobers have a plan to bring that process even closer to home. They plan to invest in mobile slaughter units that could be taken to the different ranches where their cattle are raised at the appropriate time. The animals would be butchered “where they are walking” and comfortable rather than loaded up and hauled off. The planned process is more humane, Jacober said, and further reduces the company’s carbon footprint. Jacober said his family envisions a Main Street aging facility that is connected to an old-fashioned butcher shop. Customers will be able to come in and order their cuts of meat — a process that defines fresh. They intend to develop the concept in Carbondale in the near future. “We want to have it like a coffee shop place where people like to meet,” Jacober said. Tai Jacober was educated in agri-business, specifically in raising commodity beef. He knows that on a global scale, the agriculture industry must produce a lot more food in coming decades to meet the exploding population. “We’re not going to get it done the way I do it,” he acknowledged. But the way the Jacobers do it fills a niche — and it helps keep the remaining ranches of the valley viable.

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GARDENING FOR LEE LIEBMANN, THERE’S ONE RULE TO REMEMBER: JUST ADD WATER by LINDA HAYES

“Just add water,” Lee Liebmann exclaims

with the contagious exuberance that underscores her passion for growing the food we eat. “If everyone in America just grew salad greens on their windowsill, imagine how much healthier we’d be and how much better it would be for the environment. People don’t realize how easy it is. It baﬄes me

OFFERED WHILE STANDING at the center of the Aspen Community Garden on the Marolt Open Space off Highway 82, surrounded by 360-degree views of verdant mountain peaks and with plants and flowers sprouting at our feet in 50 well-tended garden plots, Liebmann’s statement might seem like an oversimplification of a complicated subject. But dig deeper, and the message

in San Francisco, during which she experienced the current farm-to-table trend in its infancy, she took a job in the kitchen with Charles Dale at the former Renaissance in Aspen. For the past ﬁve years, she has held the position of pastry chef at Syzygy. Little by little during that time, Liebmann’s gardening obsession grew. At her home in Woody Creek, she turned “a barren landscape of lawn” with just a few perennials into a mini Eden complete with apple trees, currant bushes, a greenhouse, chickens and honeybees. She studied sustainable agriculture at Sustainable Settings in Carbondale and learned about extending the short local growing season through the use of hoop houses and cold frame-style greenhouses. Three years ago, through sheer determination, she acquired one of the highly coveted plots at the Aspen Community Garden. Between it and her home garden, summer and fall harvests will yield everything from asparagus to sunchokes, cabbages to gooseberries, much of which she’ll either preserve or share with coworkers, family and friends. Along with that bounty comes an obvious need to expand gardening opportunities in the area to meet with the demand. “We are so far behind other places here,” she says. “In Denver, for instance, people are taking basic gravel schoolyards in lower-income urban areas and making entire edible landscapes. Here we are with ﬁeld

“WATCHING A FIRST-GRADER EATING RAW ASPARAGUS FROM THE GARDEN — AND LOVING IT — IS AMAZING.” — LEE LIEBMANN becomes clear. “Food that’s locally grown and organic is healthier because it doesn’t lose nutrients like it would over the time it takes to ﬂy it in or drive it cross-country,” she explains. “Plus, so much oil and road use would be saved. It’s a much greener way to go.” Liebmann’s conviction is deeply rooted. Her love of gardening started as a youth back east in the ’80s. “My mother kills houseplants,” she laughs. “I started taking over those obligations while we were living in Manhattan. After that, when we moved to Connecticut, I wanted to have a little garden, so I planted seeds in ﬂower beds on the porch.” After she moved to Old Snowmass with her family in ’95, Liebmann’s interest in cooking with fresh ingredients started while “poking her head into the kitchen” at the juice bar in The Aspen Club, where she worked. After formal training at the California Culinary Academy

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aplenty and one community garden with a 50-person waiting list.” The solution is to educate. One place to start is with kids, which led Liebmann to yet another role — co-garden coordinator at Aspen Elementary School’s Magical Garden, a program started four years ago by Katie Leonatis and Slow Food Roaring Fork. Working in 12 plots with raised beds, classes of 16 kids (preschoolers to fourth-graders) take an organic vegetable garden through a full cycle. “We’ll plant seeds in the garden, or start them inside in little paper cups if the weather is bad, and the kids get to learn how things grow,” she says. “They’ll be surprised that carrots grow underground and there’s an actual plant that grows out of the top. And watching a ﬁrst-grader eating raw asparagus from the garden — and loving it — is amazing.” Liebmann also is involved with the local Food 4 U Lunch program, which ensures that all elementary and middle school students have access to delicious, healthy, seasonal meals made, as often as possible, with locally grown, sustainable ingredients. She’s working with Kate Linehan, of the Honeybee Organic Juice Bar in Aspen, to form the Aspen Honeybee Guild. And, once a month, she participates in the Roaring Fork Food Policy Council meetings in Basalt. “It’s an open forum for people to present topics they’re interested in, like ways to become self-sufficient,” she says. “The knowledge needs to be shared, or it’s lost forever.”

P H OTO B Y L I N DA H AY E S

COOKING NEW AJAX TAVERN CHEF, MATT O’NEILL, IS NO STRANGER TO LOCAVORISM by AMIEE WHITE BEAZLEY

It took me all of about 30 seconds after meeting him

for the first time to know that Matt O’Neill was going to shake things up at Ajax Tavern. HE’S YOUNG (29), has experience at some of the best restaurants in the country (Restaurant Daniel, Bar Boulud) and opened a successful kitchen (PB Boulangerie-Bistro in Wellfleet, Mass., with Little Nell executive chef Rob McCormick). O’Neill’s got a big personality and an even bigger agenda — to make the longtime beloved Ajax Tavern not only a social hotspot with good bistro fare but a place where the food is pushing the envelope and always changing. This pursuit comes at a good time for Ajax Tavern. As celebrated and delicious as Ajax Tavern has been, it also has had a bit of an inferiority complex. And the persistent perception that the Tavern inevitably plays second fiddle to the sexier, more refined Montagna has always dogged the locale. Or, at least, that was the scoop before O’Neill arrived. “I reject that whole big-brother thing,” O’Neill says. “We all work together. Rob and I have such a good relationship, there is no separation. Our cooking techniques are the same level. Yes, he’s cooking a little more molecular, but our flavor profiles are the same. Our atmosphere and vibe are different. I look at it as different cuisines with different styles but utilizing the same ingredients.” The presumed position of jockeying from behind suits O’Neill. He thrives on a challenge and has the honest grit of a chef who’s worked his way up the ranks, starting out as a teenager in Marietta, Ga., working at a pizza shop and then as a manager at Taco Bell. When he realized that being in the kitchen was where he wanted to be, O’Neill trained at the New England Culinary Institute and then embarked on a series of highs — gaining notoriety from the Boston Globe and the New York Times for his work as

CONTRIBUTED PHOTO

executive chef at PB BoulangerieBistro, two years at the threeMichelin-starred Restaurant Daniel in New York and the grand opening of Bar Boulud in Manhattan’s Upper West Side — and lows — a short-lived and disappointing stint at August on the Lower West Side — that shaped his career path over the next several years. Through his strong relationship with McCormick, O’Neill came to The Little Nell in December. When former chef Allison Jenkins decided to leave at the end of the season and return to her native Texas to open a new restaurant, McCormick tapped his friend, and O’Neill took control. “I’ve had the pleasure of working in several kitchens with Matt over the years,” McCormick says, “and I’m thrilled to have him at the helm of Ajax Tavern.” Ajax is the perfect spot for O’Neill. Not only does he have a close professional rapport with Montagna’s executive chef, but his confident vibe, with cooking chops to match, made him unafraid to take on a menu that was loved by many but also ready for a makeover. He took off some revered dishes like lamb Bolognese and mac and cheese, and he added lighter summer pastas, salads and small plates with a pan-European point of view. He makes his own charcuterie, jams and compotes and loves the curing process. (“Pig is my thing,” he says with a smile.) In order to do this, first O’Neill had to know what he was working with — ingredientwise. He needed to be able to find things that were fresh and abundant, and that started with a strong local food connection. So he reached out to Jack “The Sourcerer” Reed, a local food guru, to help execute his goal. “I’m sourcing as much local as (Jenkins) and elevating it even more,”

O’Neill says. “Jack has taken (Ajax) on as his first priority. Forty percent of what we use is from Jack.” Three for four times a week, Reed drops fresh local meat and produce to O’Neil. Sometimes they’re items he’s requested, and other times they are surprises that Reed has come across in the field. On the menu the day we met: house-made ricotta gnocchi with green, snap peas, morels, pea tendrils and cured Meyer lemon; chickpea fries with a creamy center and slight crisp of the outside thanks to the chickpea flour crust; a wonderful vibrant green nettle soup to taste and see (picked that day and brought to the Ajax kitchen “still wet from the rain,” O’Neill says) finished with a small amount cream; a simple eggplant starter with a cream and Greek-styled sauce with a perfect hint of lemon; and grilled squid accented with toasted hazelnuts. As the afternoon sun got stronger, the popular Ajax patio began to fill, and I watched as O’Neill glanced from table to table. Subtly, he was eyeing the food — what people ordered and how they reacted to the first bite. “I love to watch the food go out (to the guest),” he says, “and watch them take that first bite. That first bite tells you so much about whether they like or don’t like what they are eating.” And he thrives on feedback. He visits every table and feels it is his job to get that direct communication from diners. He has worked to improve expediting and quality control, asking that nothing leave his kitchen without first being tasted by the chefs. And he is constantly taking notes, researching menu ideas and experimenting with ingredients to create the next great dish at Ajax. “I feel more creative in this restaurant than I ever have before,” he says.

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

ASPEN FICTION CONTEST ASPEN FICTION SUMMER WORDS CONTEST

In partnership with the Aspen Writers’ Foundation, we launched a statewide fiction contest in March, hoping to accomplish two things: 1) See what quality fiction writers we have in the region and state; and 2) Build interest in storytelling outside of nonfiction. ¶ We receivevd more than 50 entries from all over the state, which were judged by professional writers in the region who selected the top three due to their organized storytelling abilities, the prose used to tell the story and general spelling and grammar. ¶ The grand-prize winner will be published in June 21’s Aspen Times Weekly. The grand-prize winner received a full-tuition scholarship to participate in a Summer Words Fiction Seminar.

ALTHEA

HE MISSOURI HAS SKIPPED over its banks and is lapping at the veranda of Steven’s riverside home. “Do we have any more sandbags?” Steven asks his wife Althea. “Did you try the basement?” Althea asks. “The basement is underwater.” “Did you try looking under the water in the basement?” asks Althea, patiently. “I couldn’t find scuba gear.” “Did you try the upstairs closet?” “No.” “Try the upstairs closet.” The upstairs closet has a full suit of armor, a French Revolution-era gown for a masquerade ball, and a Santa Claus outfit, but no scuba gear. While Steven is upstairs, there is intermittent banging at the front door. Althea turns the doorknob hesitantly and pulls the door slowly open. A Missouri River catfish flops into the foyer. A few days later, Steven and Althea are stranded on their rooftop. The Missouri Basin is flooded over. A motorboat comes putt-putt-putting into what was once a backyard. In it are Brad Pitt and Angelina Jolie. “Just spreading cheer,” Brad shouts up, preemptively, at the two survivors. “Can’t really do anything for you, just want you to know we know you are here and we may tell someone.” “We may even be back,” shouts Angelina, “but the children, you

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know. Complicated schedules. We can’t be sure.” “It’s okay!” Steven shouts back. “Will you sing for us?” Brad and Angie communicate something to one another with a look. “We don’t really do that,” Brad calls out. “Will you run for Senate?” Althea asks loudly. “No comment on that one,” says Brad. He turns the little motorboat around, Angelina waves, and they are gone. “That was the most beautiful man I have ever seen,” says Althea. “No kidding,” says Steven. “I feel better,” says Althea. “I know,” says Steven, “I do, too.” A few more days pass. Steven and Althea are drawing lots to see which of them will eat the other, should it come to that. There is still some of the food left, however, that they had hurriedly packed in a picnic cooler and carried into the attic, ahead of the rising water. When the ubiquitous fiberglass insulation proved too toxic to bear, they climbed out the attic window onto the roof, and brought the cooler with them. Bread and cheese, mainly, and whiskey and wine. The one time, thereafter, that Steven had tried to go back into the house, through the attic’s trap door, via the drop-down stepladder, he found the water on the floor below the attic was at about chest height on him.

place

“Have pen, will travel.” Alex Stein is a writer and editor. His recent books are “Made Up Interviews With Imaginary Artists” and “Weird Emptiness: Essays and Aphorisms.”

by ALEX STEIN

I L L U S T R AT I O N B Y A F TO N G R O E P P E R

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

ABOUT ASPEN SUMMER WORDS JUNE 17 The Aspen Fiction Contest is partially sponsored by the Aspen Writers’ Foundation, presenter of the 36th annual Aspen Summer Words Writing Retreat and Literary Festival. This year’s festival will celebrate literature from Latin America and the Caribbean and will feature authors Daniel Alarcón, Gioconda Belli, Edwidge Danticat, Francisco Goldman, Luis Alberto Urrea and many more. Among the festival happenings, Aspen Summer Words also hosts a morning writing retreat for aspiring and accomplished writers. As of press time, there is limited availability in the following workshops. Learn more and reserve a space in a workshop at www.aspenwriters.org or 970-9253122. BEGINNING FICTION DEREK GREEN AND SCOTT LASSER June 18 to 22 | 8:30 a.m. to noon Five-day, non-juried workshop. First come, first served. No writing sample required. MARKETING YOUR BOOK IRENE RAWLINGS June 18 | 1 to 3 p.m. One-day, non-juried workshop. First come, first served. READERS’ RETREAT FRANCISCO GOLDMAN June 20 and 21 | 8:30 a.m. to noon Two-day symposium. First come, first served. No writing sample required.

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He managed to grab two floating throw pillows before getting freaked out and clambering back to the roof. “These will come in handy if we die here,” says Althea. “We can rest our heads quietly on these pillows as if in our coffins.” The stress is getting to Althea. A helicopter flies overhead, circles, then hovers. A well-dressed man holding a megaphone leans out and says, through the megaphone, “Citizens, is everyone okay?” “Ironically,” Steven calls out, “we are thirsty.” “You didn’t pack fresh water in that cooler?” the man inquires. “Whiskey,” shouts Steven, “and wine.” “What kind of wine?” the man asks. “What diﬀerence does that make?” asks Steven. “A white wine would go with the ﬁsh,” the man says helpfully. Silence from Steven. “Think about it,” says the man. “Meanwhile, know your local government cares deeply about your troubles.” “Can you lift us out of here?” asks Steven. The man ducks into the helicopter for a moment. When he leans back out he says, “No can do, amigo. There is some kind of statute or legislation that needs to be resolved. Meanwhile, are you the legal residents of this house?” “We own it,” says Steven. “Do you have any kind of paperwork to prove that?” “It’s in the river is my guess,” says Steven. The man ducks back into the helicopter. When he leans out this time he says, “Well, we’re going to let you stay there, but you really should have your paperwork with you at all times. You’re not making things any easier on yourself by not having it on hand and it certainly doesn’t make things any easier on us when we are trying to identify bodies. All your papers should be laminated and

June 14-20, 2012

carried with you at all times.” “We’ll make sure to do that for the next flood,” says Steven. “Carry on, then, citizen,” the man says. He waves the megaphone, then he and the helicopter are gone. A speck in the distance. Althea can’t take any more of this. “I’m going to swim for it,” she tells Steven. He reminds her of the water snakes she especially hates. “It’ll be like in a forest fire,” she replies, “everybody too busy running to bite one another.” “You know,” says Steven, “I think this disaster has brought us closer together.” “Yes, but I was also thinking how maybe that’s not such a good thing,” Althea replies, “for us, I mean, you know?” “No,” says Steven. “What are you saying?” “Think about us,” says Althea. “Really think about us.” She stands then and jumps into the water that in any case is now almost at the level of the roof-eaves. The current carries her away swiftly. She is either waving or else she is drowning. Whichever the case, within a few minutes, she is out of sight. The congressman who spoke to Steven and Althea through a megaphone has called a press conference to declare a state of emergency. “They are drinking table wine, for god sake, and sleeping on rooftops. They must be saved,” he says. Thousands of citizens are in the very straits that Steven and Althea (though, now, only Steven) find themselves, but the congressman seems to speak directly to and of Steven and Althea. That is his special gift. To touch people at the individual level while addressing multitudes. Althea, fished out of the roaring Missouri just the hour before, is among the crowd standing around him. Her skin is tinged with blue but otherwise she is looking pretty good. “This poor young woman,” says the congressman, hoarsely, “whose only

crime was being washed away in a flood she did not make ...” He pauses. An aide is whispering urgently in his ear. “And, apparently, two counts of felony trespassing, in a case still pending verdict,” he continues, “would like to say a few words to the press.” “My husband and I have mutually decided to separate. We believe this separation is in the best interests of all parties concerned. We ask that the press respect our privacy during this difficult period of transition,” says Althea. Silence from the press corps. Murmuring amongst the press corps. Then: “Who are you again?” “I believe I can answer that!” calls out a bronze voice. Out from the group gathered around the congressman steps Brad Pitt. “Oohs!” and “Ahs!” from the press corps. Angelina follows forward just a tick behind him. She puts her hand supportively on his bicep. She looks as though she might transmute, that moment, into quicksilver or stardust. “Angie and I fished her out of the Missouri River just an hour ago,” says Brad, candidly. Uproar! The flashbulbs are popping. The press throngs the stage, taking pictures of Althea, Brad, Angie, and the congressman, in various configurations. There is only a little patch at the highest point on the roof that is still above water. Steven doesn’t swim. He doesn’t even float. He looks out across the water. Rain still falling. How many days and nights? Lately he has been losing his will to stay alive. He wants to give up and roll into the water. He imagines the peak he is perched upon as the peak of a great mountain. He imagines the sun somewhere, shining on some other place. The faces of the fortunate, there, blessed to see it. He thinks about Althea and hopes she has reached a safe haven.

ART FORMS

ARCHITECTURE

by LEA SISSON

This is the ﬁrst in a regular series in the Weekly from Aspen writer and architect Lea Sisson, who will write about local, regional and international architecture and how it applies to Aspen.

• QUESTION OF THE WEEK •

WHAT MAKES A DWELLING?

A FOUNDATION, OFF THE GRID I FINISHED MY INTERNSHIP in California in a small town called Big Sur, where I worked for Mickey Muennig, an architect who studied with and worked for Bruce Goﬀ, Frank Lloyd Wright’s protégé and a longstanding proponent of organic and anthropomorphic architecture, a philosophy that I now also uphold. Mickey is the architect of the internationally acclaimed Post Ranch Inn Resort in Big Sur. The resort, designed in the late ’80s, started with the ﬁrst sketch on a napkin, but what followed has made it the crown jewel of the California coast for the past 20 years of its existence. Mickey’s design started with blending the forest and the sea in his layout of the resort. The buildings then sprang up between the existing landforms, mimicking the landscape itself. At the uppermost part of the resort, small dwelling units, each with its own design, perch themselves on the edge of the Big Sur mountains 1,100 feet directly above the sea, where they command the most stunning views on the California coastline. It is on this dramatic ridge where the graciously appointed Sierra Mar restaurant resides. Its entrance is neatly tucked to one side of a large hill of herbs

and wildflowers, the hill being a well-disguised roof. Inside, the view opens wide with just frameless glass walls between you and the sea coast below. It’s like you have stepped back outside. The space gently cascades down like a river, creating a perfect flow for guests and staff alike. Beginning in this integrated organic architecture, the executive chef, Craig von Foerster, found his inspiration. “Like the architecture, my work starts with the local context, with what is growing right around our feet, letting the environment dictate what is built,” von Foerster said. Being so connected with the outside in this structure, you become aware of the daily changes in weather and light. Von Foerster

creates his dishes in parallel. Each day he starts anew, basing his dishes on the temperature outside, what is in season on the roof garden and the local bounty of the day. The wine pairing for these daily signature pieces is then chosen from the vast cellar selection by wine director Dominique DaCruz and restaurant manager and sommelier Wanda Straw. General manager Dan Priano noted also that the resort power has recently been made to run directly oﬀ the large solar array. With this direct feed it has no toxic battery storage. “If it’s sunny (as it is over 75 percent of the year), it’s oﬀ grid,” concierge Soaring Stakey said, thus completing the resort’s coexistence with nature.

ORGANIC ARCHITECTURE starts by evaluating the experience of dwelling — how you experience the feeling of joy, awe and happiness in the landscape, the elements and the light. From there, the structure defines itself, giving you back that original experience and inspiring you to feel that way every day. Take a moment to think how your home works for you. How does your home define you? How does it limit you? How do you live there? This is one of the most significant elements of living, and yet how many of us feel at peace in our homes? How many feel inspired to just be there? What are those elements that naturally drew you there — views, nature, sun and light? Or maybe culture, convenience or excitement of activities? When you are in your home, are you still engaged with that original experience? Does your house allow you this experience of views, nature, sun and light? Does your home feel more like it is a box for you and your things? Does it actually engage you in living? Does it inspire you to live even better than you dreamed possible? With these few questions, you can start to open yourself up to a better understanding of what it is that creates peace in your life and what doesn’t. It makes you better informed when selecting a home or starting from scratch. It empowers you to make it yours rather than relying on trends or other people’s advice about how they think you should live. Life is short — live your personal luxury now.

“Lea Sisson is a native who returned to Colorado a decade ago to start her architectural practice after studying in Miami, at the acclaimed Architecture Association of London, and working in Europe for many years.Check out her new website and blog www. leasissonarchitects.com. She can be found at 118 W. Main St. in Aspen.” A S P E N T I M E S . C O M / W E E K LY

AROUNDASPEN

The SOCIAL SIDE of TOWN

THE RED BRICK RECEPTION THE RED BRICK BIENNIAL 2012 judged exhibition was held in May and drew crowds. The Red Brick is the former Aspen Public School, and a few years ago when all the schools had moved out to the Maroon Creek campus, the city bought the building and turned it into artist studios, an art MARY gallery and offices ESHBAUGH HAYES for local nonprofits. The exhibitions in the gallery (the former school hallway) change about every month. Visiting in Aspen recently were Nancy and Curtis Haggar. Nancy was formerly a pharmacist at the Aspen Drug Store, and after it closed, she and Curtis bought the Victorian decor from the building owner and installed it in their “Ouray Alchemist,” the largest Colorado Pharmacy Museum in Ouray. They have a large collection of frontier medicines, and much of the collection was acquired from local sources including the historic mining towns of the San Juan Mountains. The building that houses the museum also has a penthouse suite that makes up the entire top floor, which the Haggars rent. The museum is open daily. Call 970-325-4003. Undercurrent ... I am so sorry to see Les and Ellen Holst leave Aspen. Les was the voice crying out in the wilderness against the overdevelopment of Aspen neighborhoods, the razing of important and historic buildings and the greed that has engulfed Aspen.

RED BRICK Keri Wagner with artist Shawn Benton and his painting titled “Free.”

RED BRICK

From left are Chris Anderson, Glenda Knight and Roberta McGowan.

RED BRICK

From left are Dasa Bausova, Cliff Mohwinkle, Evelyn Cabrera and Ana Marin. The little girl is Spencer Irvin.

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

by MARY ESHBAUGH HAYES

RED BRICK

Nathali Crick and Dave Durrance at the Red Brick Art Show.

RED BRICK

Steve Kelly and Linda Koonds admire the artwork.

RED BRICK

Travis Fulton and Jill Sabella.

RED BRICK

Shelli Safir Marolt, left, and Christine Morris admire the photograph of “Charlotte,” by Teri Havens, which was part of the Red Brick Biennial exhibition.

RED BRICK

From left are Patricia Overton, Patricia Neeb and Shayne Morgan Stedge.

RED BRICK

A painting by Dasa Bausova in the show.

RED BRICK Geoffrey Olson with Lisa Grace and her piece named “Rudi.”

RED BRICK From left are Ivan Cassar, Patrick Murray and Geoffrey Olson.

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CURRENTEVENTS

JUNE 14-20, 2012

Aspen Summer Words: Walking the Talk, 2:30 p.m. - 3:30 p.m., Aspen Meadows Resort. Touching on a deeply personal theme, Gioconda Belli and Rob Spillman discuss what it means to express through poetry the irrepressible longing to live a full, creative, committed life. Call 970-925-3122. Aspen Summer Words: Wastelander, 1 p.m. - 2 p.m., Aspen Meadows Resort. Luis Alberto Urrea, in conversation with Orion Magazine, gives the dirt on authenticity: how the ability to find sacredness and dignity in the wastelands is the key to keeping it real — in writing as in life. Call 970-925-3122. Haden Gregg and Friends, 7 p.m. - 9:30 p.m., L’Hostaria, 620 E. Hyman Ave., Aspen. Live music every Tuesday. Call 970-925-9022. WEDNESDAY, JUNE 20 Snowmass Rodeo, 5 p.m. - 8:30 p.m., Snowmass Village Rodeo Grounds. Featuring authentic western fun with saddle bronc riding, mutton bustin, — team roping, bull riding, barrel racing and more. Western barbecue offered before the action. Admission is $18; youths (ages 11-15) get in for $10 and younger children are admitted free. Barbecue buffet is extra. Call 970-923-8898. Aspen Fringe Festival, 7:30 p.m. - 9:15 p.m., Aspen District Theater. Featuring “Camille Claudel,” a dance theater work performed by Houston contemporary dance company Dominic Walsh Dance Theatre, about an exceptional and unusual talent who influenced the great Auguste Rodin. Individual tickets are $30; festival passes are $55. Call 970-925-1928. Aspen Summer Words: Hurricane, 4 p.m. - 5 p.m., Aspen Meadows Resort. With the power of a tropical cyclone, the novels and narratives of Caribbean writers Edwidge Danticat and Orlando Patterson have made a mighty impact, sending forth the stories of the islands and the diaspora, and transforming the authors into accidental ambassadors. Call 970-925-3122.

SEE Chef Mario Batali is among the speakers appearing at the 30th annual Food & Wine Classic in Aspen, June 15-17.

LIVE ENTERTAINMENT FRIDAY, JUNE 15 Boo Coo, 7 p.m. - 11 p.m., St. Regis ResortAspen, Shadow Mountain Lounge. Live local music on Friday and Saturday nights. Call 970-920-3300. Josh and Ananda, 8 p.m. - 11 p.m., Carbondale Beer Works, 647 Main St., Carbondale. A usually hard-hitting rock duo goes acoustic. Call 970-704-1216. The Found, 6:30 p.m. - 8:30 p.m., Crown Mountain Park, El Jebel. Free family concert series begins with The Found. On July 20, it’s The Poser Band and on Aug. 24, Brad Manosevitz & The Flying Tourettes of Berzerkerstan. Call 970-963-6030. SATURDAY, JUNE 16 Aspen Happy Hour, 5 p.m. - 7 p.m., The Cheese Shop, 601 E. Hopkins Ave., Aspen. Join Colorado’s Culinary Connectors and Denver start-up Forkly for this free event, open to all. Features wine from ZoninUSA and an array of house-made hors d’oeuvres by The Cheese Shop. RSVP required at http:// culinaryforklyhappyhour.eventbrite.com. Call 720-583-5457. QVC In the Kitchen, Aspen Food & Wine Classic, Wagner Park. QVC celebrates its return to the Food & Wine Classic with an interactive “QVC Experience” tent located at the entrance to the Grand Tasting tents. It will feature a display of cooking and dining products, a blind wine-tasting challenge that will allow visitors to post photos and results of the tasting onto their favorite social media site with iPads; an interactive kiosk showcasing QVC —s iPad app and In the Kitchen with David app for iPhones; and a tasting area featuring recipes from In the Kitchen with program host David Venable. Call 484-701-8823. Aspen Players Association, 9 p.m. - 11:59 p.m., The Hunter Bar, Aspen. Singer/songwriter musicians circle followed by “the Wild Wesy Show” invitational artist showcase. Call 970-274-9078.

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June 14-20, 2012

Boo Coo, 7 p.m. - 11 p.m., St. Regis ResortAspen, Shadow Mountain Lounge. Live local music on Friday and Saturday nights. Call 970-920-3300. Damian Smith and Terry Bannon, 9 p.m. - 9 p.m., The Brick Pony, 202 Midland Ave., Basalt. Live music on Saturdays. Call 970-279-5021. NorthYSur with Josefina and Jeremy, 7 p.m. - 10 p.m., Hotel Jerome, Aspen. NorthYSur, a creation of Josefina Mendez and Jeremy Fleisher, blends the sounds of traditional North and South American jazz and bossa nova. Call 970-379-4676. The Spazmatics, 10 p.m. - 11:55 p.m., Belly Up Aspen, 450 S. Galena St., Aspen. Featuring the biggest hits of the ‘80s. While most of them are obvious — “C’mon Eileen,” “Rebel Yell,” “I Love Rock n’ Roll,” “Sweet Dreams,” “Jesse’s Girl,” “Footloose” — what sets the band apart from the average bar-variety hit rockers is the way they use synchronized choreography and mini-mashup moments, infusing riffs from current hits and lots of audience participation. Call 970-544-9800. SUNDAY, JUNE 17 Aspen Summer Words: Neither Here, Nor There, 5:30 p.m. - 6:30 p.m., Aspen Meadows Resort. Join the Aspen Writers’ Foundation for an evening honoring the 2012 Aspen Prize for Literature winners, Edwidge Danticat and Luis Urrea. These two celebrated authors, whose lives and work inhabit the world between cultures, will share literary insights into the subjects that are as close to their hearts as they are imbued in their writing: immigration, separation, and yearning. Call 970-925-3122. Mickey Avalon w/ Millionaires, 9 p.m. - 11:55 p.m., Belly Up Aspen , 450 S. Galena St. , Aspen. An American rapper from Hollywood whose music, in particular the song “Jane Fonda,” started gaining an audience thanks to its appearance in the HBO series Entourage as well its availability on his MySpace site. Call 970-544-9800.

Tom Ressel, 11 a.m. - 2 p.m., Peach’s Cafe, 121 S. Galena St., Aspen. Acoustic music on the patio. Call 970-544-9866. MONDAY, JUNE 18 Aspen Summer Words: Mi Tierra, 5:30 p.m. - 6:30 p.m., Aspen Meadows Resort. Travel the literary length and breadth of Latin America and the Caribbean as the stars of the festival introduce themselves and their home countries by way of a personal story on the theme “Mi Tierra.” Call 970-925-3122. Aspen Summer Words: Poetry in Motion, 2:30 p.m. - 3:30 p.m., Aspen Meadows Resort Three experts: Erin Belieu, Brian Laidlaw and Rob Spillman, give the secret map to motion poems and the other stealth lines to be found in tweets, lyrics, comics and more. Call 970925-3122. Aspen Summer Words: Rooted in Fiction, 4 p.m. - 5 p.m., Aspen Meadows Resort. Fiction authors Benjamin Percy and Mona Simpson, whose writing is rooted in the areas where they grew up, discuss how the characteristics of a certain geography have infused their words with an unmistakable sense of place. Call 970-925-3122. TUESDAY, JUNE 19 Aspen Summer Words: Developing Your Voice, 4 p.m. - 5 p.m., Aspen Meadows Resort. As the protagonist of your own tale, developing a voice that is uniquely yours is the pivot on which the entire story turns. Find out how to navigate this difficult process from two pros of memoir, personal essay and blogging who give the last word on first-person writing. Features Laura Fraser and William Loizeaux. Call 970-925-3122. Aspen Summer Words: Violencia, 5:30 p.m. - 6:30 p.m., Aspen Meadows Resort. An undeniable shadow of life and literature in Latin America, violence threads throughout the work of writers Daniel Alarcon and Francisco Goldman, who artfully, and unsparingly, render the destructive force in their novels. Call 970925-3122.

Blackberry Smoke with D.L. Marble, 9 p.m. - 11:55 p.m., Belly Up Aspen, 450 S. Galena St. Southern rock/country foursome featuring frontman Charlie Starr, sibling rhythm section Richard and Brit Turner (bass and drums, respectively) and guitarist Paul Jackson. The band’s influences run the gamut, from country to bluegrass, and metal to gospel and southern rock. D.L. Marble is an up-and-coming Americana, alt-country artists. Call 970-5449800.

THE ARTS THURSDAY, JUNE 14 Opening Reception: Beyond the Body, 5 p.m. - 9 p.m., LivAspenArt Gallery, 414 E. Cooper Ave., Aspen. This group exhibition features new work by Jacob Rhodes, Paul Anthony Smith, Paul Brainard, Stanley Bell, Mark Brendon Smith, Carly Sewell, Stephanie Dodes and Marshall Korshak, Paul Harmon, Matt Neuman, Clancy Philbrick and Mariana Vieira. On display through July 17. Reception follows a discussion on “the body” as a historically and culturally contingent category, a material locus of practices and an object of fashioning and self-identification. Call 970-379-2539. Intermediate Ballet, 9 a.m. - 10:30 a.m., ASFB studios, downstairs at Colorado Mountain College, 0245 Sage Way, Aspen. Aspen Santa Fe Ballet offers intermediate adult ballet class. Drop-ins welcome. Call 970-925-7175 ( ext. 106). FRIDAY, JUNE 15 Workshop: Encaustic and Pigment Stick, 9:30 a.m. - 4:30 p.m., Wyly Community Art Center, 99 Midland Spur, Basalt. Offered June 15-17 for adults of all skill levels. Led by Shawna Moore. Using thin coats of encaustic paint (wax and resin) applied with bigger brushes and high-quality pigment in stick form, participants will “trap” their marks, drawings, and mistakes under layers of wax to create rich and dynamic images. The $400 price includes $25 for materials. Member price is $337.50 plus $25 for materials. Tuition assistance and scholarships available. Call 970-927-4123. SATURDAY, JUNE 16 Aspen Community Dance, 6:30 p.m. - 10:30 p.m., Rio Grande Commons, off the library plaza, Aspen. Country western dance lessons

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— the Triple Step at 6:30 p.m. and Two-Step at 7:30 p.m. Both lessons are $25, or single lesson for $15. Open dancing and refreshments follow lessons. No partner required. Call 970-925-8536. SUNDAY, JUNE 17 Shakespeare in the Park Auditions, 4:30 p.m. - 6:30 p.m., Pitkin County Library meeting room, Aspen. The Hudson Reed Ensemble holds auditions for “Twelfth Night,” its seventh annual Shakespeare in the Park performance. Men and women needed, ages 18-65. Cold readings from the script. Call 970-429-7185. MONDAY, JUNE 18 Summer Art Club, 9 a.m. - 12 p.m., Red Brick Center for the Arts, 110 E. Hallam St., Aspen. Sculpture for ages 7-9 from 9 a.m. to noon. Painting and more from 1-4 p.m. for ages 1012. Both sessions run through June 22. In the morning class, participants manipulate metal, plaster casting material, clay and wire into 3D forms, create a mobile and more. Both abstract and realistic sculptures will be studied and created. In the afternoon session, participants investigate what influenced the art of Degas, Matisse and more, integrating their new knowledge of light and movement to create artworks using paint, chalk and oil pastels. Both sessions taught by Guinevere Jones. Go to aspenart.org/programs.html, email info@ aspenart.org or call 970-429-2777 to register. Cost is $165. Call 970-429-2777.

West End Walking Tour, 10:30 a.m. - 12 p.m., Wheeler/Stallard Museum, 620 W. Bleeker St., Aspen. A stroll through Aspen’s Victorian West End with a focus on history and architecture; learn little-known facts about the homes themselves and the people who lived in them. Fee is $15 per adult and $12 per senior; children 12 and under free. Presented by the Aspen Historical Society. Call 970-925-3721. SATURDAY, JUNE 16 Yoga Workshop, 4 p.m. - 6 p.m., Aspen Health and Harmony, El Jebel. Joann Connington blends 30 years of experience in the Iyengar tradition, combining yoga postures, breathing techniques and meditation. Call 970-704-9642. Yoga: Moving Toward Steadiness, 11 a.m. - 12 p.m., Aspen Health and Harmony, El Jebel. Faith Lipori leads yoga for people with Parkinson —s disease. Yoga increases flexibility, strength and balance, allowing for more ease of movement. A sense of well-being comes from the practice that can reduce the emotional aspects of Parkinson’s, such as depression, anxiety and fatigue. Open to

skating will follow from 1:30-2:30 pm. Contact Elaine at 520-661-9243 or e-mail 460kozel@ earthlink.net for more information. Call 520-661-9243. Coredination Ballet Class, 4 p.m. - 5:30 p.m., Coredination, 520 S. Third St., Carbondale. Classical ballet technique class, intermediate level. Emphasizing fundamentals of placement while encouraging freedom of expression through musicality and movement. Taught by Alexandra Jerkunica, professional ballet dancer and local choreographer. Call 970-379-2187. Zumba Blast, 6:30 p.m. - 7:30 p.m., PAC3, Third Street Center, Carbondale. High-energy dance fitness class combines Latin and international music and easy-to-follow steps taught by a professional Latin dancer. Everybody is welcome. Classes are bilingual. Call 818-640-6482. TUESDAY, JUNE 19 Tot Zumba-tomics, 12:30 p.m. - 1:15 p.m.,

THURSDAY, JUNE 14 Flag Day Celebration, 5 p.m. - 7 p.m., Aspen Elks Lodge, 510 E. Hyman Ave., Aspen. Flag Day is a national holiday and the Elks Lodge is presenting a flag history ceremony followed by a picnic. Call 970-618-9102. Physics Dialogue: It’s a small world: A day in the life of molecules and cells, 5:30 p.m. - 6:30 p.m., Aspen Center for Physics, Sixth and Gillespie streets. Biophysicist Joshua Shaevitz of Princeton illuminates the hidden intricacies and components of cells. Call 970-925-2585.

DSM 5: Changes and Implication, 5:30 p.m. - 7 p.m., Aspen/Basalt After Hours Clinic, 234 Cody Lane, Basalt. Mental health diagnoses are about to undergo the first significant changes in three decades. Join the Aspen Hope Center and learn about the implications with a presentation outlining proposed significant changes to the fifth edition of the Diagnostic and Statistical Manual of Mental Disorders (DSM). The DSM-5 is the diagnostic guidebook for psychiatry. In other words, it is the manual that determines a patient —s mental health diagnosis. Call 970-544-1100.

YOGA & EXERCISE THURSDAY, JUNE 14 Tot Karate, 12:30 p.m. - 1:15 p.m., Aspen Recreation Center. Teaches children gross motor skills and hands-eye coordination. Ice skating will follow from 1:30-2:30 pm. Contact Elaine at 520-661-9243 or e-mail 460kozel@ earthlink.net for more information. Call 520-661-9243.

FRIDAY, JUNE 15 Book Sale, 10 a.m. - 5 p.m., Basalt Regional Library Community Room. The Friends of the Basalt Regional Library host a book sale to support the library. Sale continues Saturday. Call 970-379-6303.

Weekly Group Run, 5:30 p.m. - 6:30 p.m., Ute Mountaineer, 210 S. Galena St., Aspen. The Ute Mountaineer and Aspen Triathlon Club host (at no charge) a 30- to 60-minute run each Thursday (no charge). Explore trails (well known and unknown to many) in the immediate Aspen area. All levels of runners are welcome; a host runner from the Ute or the Aspen Triathlon Club will accompany differently paced groups. Call 970-925-2849.

SATURDAY, JUNE 16 Capture the Crown Kids Race, 8 a.m. - 10 a.m., Crown Mountain Park, El Jebel. Youngsters invited to race the loop at the park. Prizes within age groups for 5 and under, 6-7 years, 8-9 years, 10-11 years and 12-14 years. Race length varies with age groups. Registration starts at 8 a.m. with races at 9 a.m. Cost is $3 per child (preregistration) and $5 on race day. Call 970-963-6030.

Yoga, Vinyasa Flow, 10 a.m. - 11:15 a.m., Coredination 520 S 3rd St. Suite 7 Carbondale. Yoga, Vinyasa Flow class for all levels. Synthesizing dynamic postures(asanas)designed to increase core strength and range of motion.Become an instrument of expression and performance. Accentuate and balance your fitness goals. Call 970 379-8108.

P H OTO C O U RT E S Y M AT H I E U B O U R G O I S

THE COMMUNITY

West End Walking Tour, 10:30 a.m. - 12 p.m., Wheeler/Stallard Museum, 620 W. Bleeker St., Aspen A stroll through Aspen’s Victorian West End with a focus on history and architecture; learn little-known facts about the homes themselves and the people who lived in them. Fee is $15 per adult and $12 per senior; children 12 and under free. Presented by the Aspen Historical Society. Call 970-925-3721.

TUESDAY, JUNE 19 Intermediate Ballet, 9 a.m. - 10:30 a.m., ASFB studios, downstairs at Colorado Mountain College, 0245 Sage Way, Aspen. Aspen Santa Fe Ballet offers intermediate adult ballet class. Drop-ins welcome. Call 970-925-7175 (ext. 106).

FRIDAY, JUNE 15 Aspen by Bike Tour, 10:30 a.m. - 11:30 a.m., Wheeler/Stallard Museum, 620 W. Bleeker St., Aspen. A tour by bicycle that brings in Aspen’s Victorian West End, loops through the grounds of the Aspen Institute and winds through town to the original Lift One. Fee is $15 per adult and $12 for seniors; children 12 and under are free. Presented by the Aspen Historical Society. Call 970-925-3721.

Youth Karate, 3:30 p.m. - 3:30 p.m., Aspen Recreation Center. Weekly class in Tang Soo Do style. White and yellow belts (beginners) from 3:30-4:30 p.m., orange belts and up (advanced) from 4:30-5:30 p.m. Elaine Kozel is the certified instructor. $35 per month. Call 970-544-4100.

Mobile Food Pantry, 11:30 a.m. - 1 p.m., Eagle County Community Center, 0020 Eagle County Drive, El Jebel. Food Bank of the Rockies mobile pantry truck provides free food to the community — no qualifications required. Call 970-704-2777.

Sign-up: Summer Bilingual Art Camp, 12 a.m. - 12 a.m., Wyly Community Art Center, 99 Midland Ave., Basalt. Registration in progress for Bilingual Art Camp: Murales Mexicanos with Merritt Mahek to be held July 9-13 or Marionetas with Mahek on July 23-27, both for ages 6-12 (parents are welcome). Registration is required. Cost is $180 plus $20 for art supplies. Members receive 10 percent off. Go to www.wylyarts.org to register. Call 970-927-4123.

Yoga Workshop, 6 p.m. - 8 p.m., King Yoga, 408 AABC, Aspen. Suzanne Sterling leads an introductory workshop, Finding and Embodying Your Purpose. All levels welcome. Participants will explore the connections between the yogic path and the way of divine service or Seva, and then journey through an embodied and soulful yoga practice that awakens the flow of intention. Call 970-618-9042.

Increase internal core strength for joint support, mobility,spine alignment and muscle elasticity. Call 970-379-2187.

HEAR Francisco Goldman is among the writers appearing in Solazú, the Aspen Writers’ Foundation’s Aspen Summer Words Literary Festival, devoted this year to stories of Latin America and the Caribbean. those with Parkinson’s and their friends and caretakers. Call 970-704-9642. MONDAY, JUNE 18 Aikido at CMC, 7 p.m. - 8:30 p.m., Colorado Mountain College, Aspen campus Aikido is an effective self-defense as well as a fun and dynamic work out. Class offered Mondays and Wednesdays. Beginners welcome. Try the first class for free. Call 970-379-4676. Tot Karate, 12:30 p.m. - 1:15 p.m., Aspen Recreation Center. Teaches children gross motor skills and hands-eye coordination. Ice

Aspen Recreation Center. A high-energy fitness class with specially choreographed, kid-friendly routines and music kids love. Ice skating will follow from 1:30-2:30 p.m. Contact Elaine at 520-661-9243 or e-mail 460kozel@ earthlink.net for more information. Vinyasa Flow and Pilates Mat Classes, 10 a.m. - 11 a.m., Coredination 520 S. Third St., Carbondale. Vinyasa flow yoga class for all levels at 10 a.m. Synthesizing dynamic postures (asanas) designed to increase core strength and range of motion. Pilates mat class, intermediate level, offered at noon.

SUNDAY, JUNE 17 Basalt Regional Library Garden Tour, 5:30 p.m. - 8 p.m., Sally Cole’s garden, Hooks Lane, Basalt. The Basalt Regional Library Foundation hosts a tour of Basalt resident Sally Cole’s garden, plus refreshments and hors d’oeuvres, and a presentation by Town of Basalt horticulturist Lisa DiNardo. Tickets are available at the Basalt Regional Library (checks only, please) and at the door. A minimum donation of $50 is entirely tax deductible. All proceeds will be used to support programming and for book purchases. For more information, call Sally Cole at 927-4721 or Helene Slansky at 927-0495. MONDAY, JUNE 18 Come. Sit. Stay., 5:30 p.m. - 6:30 p.m., Basalt Regional Library. Laura Van Dyne shows attendees how to teach basic dog skills. Call 970-927-4311. Creative Cooking - Snack Time, 2 p.m., Aspen Youth Center. This class focuses on healthy snacks that kids can make themselves. Kids will cook, clean and then enjoy their culinary creation. Call 970-544-4130.

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Mtn Log & Timber 1VU PVS DIBJO TBXT UP XPSL DMFBSJOH CSVTI BOE EFBEXPPE BXBZ GSPN ZPVS IPNF "MTP SBJMJOH QPTU CFBN SFQBJS PS SFQMBDFNFOU 1BVM NUO DPOTU!DPNDBTU O FU

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SPECIAL

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3FBM &TUBUF 1IPUP "ET

ASPEN

AABC 3 Bedroom Condo 5PQ GMPPS CFESPPN DPSOFS VOJU $POWF OJFOU MPDBUJPO OFBS EPXOUPXO "TQFO MFTT UIBO NJMFT BOE MPDBM TLJ BSFBT SFNPEFM JODMVEJOH OFX QBJOU BEEFE XJOEPXT 1FSHP GMPPSJOH OFX DBCJOFUT BOE DPVOUFST TUBJOMFTT TUFFM BQQMJBODFT BOE NPSF "TTJHOFE QBSLJOH $485,000 TOM CARR 970-379-9935 Leverich & Carr Real Estate XXX BTQFOSFJOGP DPN

"GGPSEBCMF SFNPEFMFE #3 #" DPOEP JO UIF 8FTU &OE (SBOJUF DPVOUFST DBCJ OFUT EJOJOH OPPL VQHSBEFE #" 4UPSBHF MPX )0" BTTJHOFE QBSLJOH (SFBU GJSTU IPNF PS SFOUBM QSPQFSUZ

Aspen Pied a Terre! #FTU MPDBUJPO IJHIFTU RVBMJUZ -PXFTU QSJDF $POUFNQPSBSZ SFNPEFMFE TUVEJP CBUI XJUI CJH "TQFO .PVOUBJO WJFXT FYUSB TUPSBHF JO UPXO QBSLJOH

Sally Shiekman-Miller, Morris & Fyrwald SIR 970-948-7530 Sally@SallyShiekman.com

$349,000 Call Tim Estin 970-309-6163 State of the Aspen Market www.EstinAspen.com Coldwell Banker Mason Morse

Become part of the Aspen St. Regis Club. 8JUI TU DIPJDF PG XFFLT GPS ZPV DBO FOKPZ $ISJTUNBT PS BOZ PG UIF QSJNF IPMJEBZT &OKPZ BMM UIF BNFOJUJFT JODMVEJOH B XPSME DMBTT TQB 4JMWFS 2VFFO (POEPMB EJOJOH TIPQQJOH BSF TUFQT BXBZ 8JOUFS 1SFNJFS i$w 'SBDUJPOBM XFFLT ZFBSMZ $239,000 Teri Christensen 970-948-9314 Aspen Snowmass Sotheby's UFSJ DISJTUFOTFO!TPUIFCZTSFBMUZ DPN

ASPEN

BASALT

%08/508/ $0/%0.*/6. -JHIU CSJHIU MBSHF TUVEJP XJUI CVJMU JO NVSQIZ CFE *O VOJU XBTIFS ESZFS BTTJHOFE PGG TUSFFU QBSLJOH BOE MBSHF QSJWBUF TUPSBHF VOJU -PX )0" GFFT 8BML UP HPOEPMB $BMM UP TFF JU UPEBZ 0GGFSFE GPS $IBSMFZ 1PEPMBL "TQFO 4OPXNBTT 4PUIFCZhT $IBSMFZ 1PEPMBL!4PUIFZTSFBMUZ DPN 515,850 Charley Podolak 970-948-0100 Aspen Snowmass Sotheby's

HUNTER CREEK CONDO 1FBDFGVM HSPVOE GMPPS DPSOFS )VOUFS $SFFL #% #" DPOEP GBDJOH UIF XPPET BOE DSFFL 8FMM NBJOUBJOFE XJUI VQEBUFE CBUI TUPSBHF DMPTFU $MPTF UP MBVOESZ QPPM IPU UVCT UFOOJT DPVSUT JO B CFBVUJ GVMMZ NBJOUBJOFE DPNQMFY "TQFO .PVO UBJO WJFX GSPN CFESPPN Offered for $399,000 Sally Shiekman-Miller, Morris & Fyrwald SIR 970-948-7530

Top Floor Downtown Condo -BSHF UPQ GMPPS POF CFESPPN DPOEP 0OMZ CMPDLT UP UIF (POEPMB 1MFOUZ PG OBUV SBM MJHIU 1SJWBUF EFDL GBDJOH OPSUI XJUI WJFXT UP 4NVHHMFS 3FE .PVOUBJO 8PPE CVSOJOH GJSFQMBDF HSBOJUF DPVOUFST BOE IBSEXPPE GMPPST UISPVHIPVU $670,000 TOM CARR 970-379-9935 Leverich & Carr Real Estate XXX BTQFOSFJOGP DPN

Woody Creek 'BCVMPVT #% #" GBNJMZ IPNF IPSTF QSPQFSUZ JODPNF PQQPSUVOJUZ PO BDSFT JO "TQFO 4DIPPM %JTUSJDU 8BML UP 5BWFSO 4FQBSBUF #% DBSFUBLFS "%6 BOE PGGJDF BSU TUVEJP TUPSBHF TIFET ;POFE GPS EVQMFY BOE IPNF CBTFE CVTJOFTT $1,150,000 Shanta Heath (720)252-2256 Carol Dopkin Real Estate, Inc. Shanta@Caroldopkin.com XXX TIBOUBIFBUI DPN

Aspen Junction- Mountain Views (SFBU WBMVF GPS NJE WBMMFZ CFESPPN TJOHMF GBNJMZ IPNF .BHOJGJDFOU QBO PSBNJD WJFXT PWFSMPPLJOH UIF &NNB WBMMFZ 3FNPEFMFE LJUDIFO OFX DPVOUFS UPQT DBCJOFUT BOE NPSF 4PVUI GBDJOH XJUI QMFOUZ PG TVO BOE MJHIU $469,000 TOM CARR 970 379-9935 Leverich & Carr Real Estate XXX BTQFOSFJOGP DPN

CARBONDALE

COMMERCIAL-BASALT

COMMERCIAL - GYPSUM

Blue Creek Ranch CFE CBUI XJUI DBS HBSBHF BOE TFQBSBUF TUPSBHF VOJU 0QFO GMPPS QMBO XJOEPXT HBMPSF TUPOF DPVOUFSUPQT TUBJOMFTT BQQMJBODFT BOE &VSPQFBO HMBTT 1SPGFTTJPOBMMZ MBOETDBQFE BOE MJHIUFE 4FBTPOBM DSFFL WFHFUBCMF HBS EFO WJFXT UP PQFO TQBDF 8BML UP SJWFS BOE 3JP (SBOE 5SBJM

GREAT FAMILY HOME! (PSHFPVT IPNF GFBUVSJOH GPVS CFESPPNT UISFF CBUIT QMVT GBNJMZ SPPN PGGJDF PWFSTJ[FE HBSBHF BOE B DIFG T ESFBN LJUDIFO (SFBU OBUVSBM MJHIU BNB[JOH WJFXT PG .U 4PQSJT DFOUSBMMZ MPDBUFE BOE VQHSBEFT HBMPSF

3FOPWBUFE SBODI TUZMF #% #" IPNF X PQFO GMPPS QMBO XPPE GMPPST HSBOJUF DPVOUFST TUBJOMFTT BQQMJBODFT DVTUPN DBCJOFUT VQHSBEFE CBUIT XPPE CVSOJOH '1 DBS HBSBHF QMVT FYUSB QBSLJOH EFDL GFODFE ZBSE "DSPTT GSPN QBSL XBML JOH EJTUBODF UP EPXOUPXO $BSCPOEBMF Offered for $279,000 Sally Shiekman-Miller, CRS Aspen Snowmass Sothebys 970-948-7530 Sally@SallyShiekman.com

LAND FOR SALE 3BSFMZ BWBJMBCMF TG DPNNFSDJBMMZ [POFE MPU X JO XBMLJOH EJTUBODF UP #BTBMU 3PBSJOH 'PSL 3JWFS "MMPXT NJYFE VTF PG CVTJOFTT SFTJEFOUJBM &YDFMMFOU PQQPSUVOJUZ

Commercial Development

Offered for $189,000 Sally Shiekman-Miller, CRS Aspen Snowmass Sothebys 970-948-7530 Sally@SallyShiekman.com

Please call Chad Brasington, Prudential Colorado Properties DIBE!WBJM OFU

SNOWMASS VILLAGE

SNOWMASS

SEASONS FOUR #FBVUJGVMMZ SFOPWBUFE #% #" TG WBVMUFE DFJMJOHT TLZ MJHIUT TMBUF CBNCPP XPPE GMPPST VQHSBEFE OE CBUI XPPE CVSOJOH '1 8 % TLJ TUPSBHF )0" JODM IPU UVC QPPM DMVCIPVTF

WOODBRIDGE #FBVUJGVMMZ SFOPWBUFE #% #" TG DPOEP X LJUDIFO VQHSBEFT JODM HSBOJUF DPVOUFST TUBJOMFTT BQQMJBODFT UJMF GMPPST OFX CBUIT GVSOJTIFE HBT '1 WJFX PG TLJ BSFB $PNQMFY JODM QPPM IPU UVC MBVOESZ QBSLJOH Offered for $449,000 Sally Shiekman-Miller, Morris & Fyrwald SIR 970-948-7530 4BMMZ!4BMMZ4IJFLNBO DPN

Offered for $419,000

Aspen

Price Reduced! $699,000

4BMMZ!4BMMZ4IJFLNBO DPN

PRICE REDUCED $524,500 Christy Clettenberg 970.379.5589 $PMEXFMM #BOLFS .BTPO .PSTF

MLS#124519 Scott Bayens 970.948.2265 McKinley Sales

XXX NBTPONPSTF DPN DISJTUZD!NBTPONPSTF DPN

GLENWOOD SPRINGS

OLD SNOWMASS

REDSTONE

BEST VALUE AT IRONBRIDGE 0O UIF UI HSFFO BU *SPOCSJEHF -BSHF #E #) 4' MFWFM IPNF CVJMU JO 0QFO GMPPS QMBO XJUI DBS HBSBHF BOE NBTTJWF CBTFNFOU XJUI MPUT PG TUPSBHF 1FSGFDU GBNJMZ IPNF •PRICED REDUCED•

Enjoy this newly built custom home! /PX BU QFS TRVBSF GPPU XIJDI JT BO VOCFMJFWBCMF EFBM 8JUI NBOZ VQHSBEFT HSFFO GFBUVSFT JODMVEJOH CBNCPP GMPPST HSBOJUF GJSFQMBDF NBJO GMPPS NBTUFS TVJUF " $ WJFXT NPSF ,JUDIFO JT EFTJHOFE XJUI UIF DIFG FOUFS UBJOFS JO NJOE $844,900 Teri Christensen-ASSIR 970-948-9314 Greg Rulon- Joshua & Co-Snowmass (970)948-2406

#% #" IPNF JO 3FETUPOF 4FDMVEFE 4R 'U PQFO DPODFQU DIBMFU "EEJ UJPOBM DPOWFSUFE BUUBDIFE DBS HBSBHF IVHF EFDL DIBSNJOH MPGU X CBMDPOZ SF DMBJNFE UJNCFST PBL GMPPST XPPE DFJM JOH OFX TFQUJD QSJWBUF XFMM JSSJHBUFE MBOETDBQFE Possible owner finance. $297,000 970-963-9620

$450,000

Raymi Goodman The Luxury Team @ Aspen Real Estate XXX 3BZNJ(PPENBO DPN

Offered for $399,000 Sally Shiekman-Miller, CRS Aspen Snowmass Sothebys 970-948-7530 Sally@SallyShiekman.com

&YDFMMFOU EFWFMPQNFOU PQQPSUVOJUZ GSPOUJOH )JHIXBZ OFBS $PTUDP JO "JSQPSU (BUFXBZ $FOUFS BDSFT PG GMBU IJHIMZ WJTJCMF MBOE

$1,399,000

It’s a great time to buy! Call a REALTOR® today to buy your next investment (or your ﬁrst home!) If you are looking to buy or sell a home and don’t already have a REALTOR® contact one of our advertisers today. A S P E N T I M E S . C O M / W E E K LY

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The bad news is you didn’t really win that $3,000,000 foreign lottery. The good news is you’re smart enough to recognize a hoax when you see one. We work hard to ensure the credibility and quality of our advertisements, so please contact us immediately if you have concerns about a print or online Classified ad. Call 866.850.9937 or email classifieds@cmnm.org

TRUSTED LOCAL CONNECTIONS POWERFUL NATIONAL REACH

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

WORDPLAY

INTELLIGENT EXERCISE

by JULIE CARR SMYTH/AP

BOOK REVIEW

NOTEWORTHY

‘A MINDFUL NATION’ IN WHAT’S BECOME a daily ritual, Tim Ryan ﬁnds a quiet spot, closes his eyes, clears his mind and tries to tap into the eternal calm. In Ryan’s world, it’s a stretch for people to get this relaxed. He’s a member of Congress. Increasingly, people in settings beyond the serene yoga studio or contemplative nature path are engaging in the practice of mindfulness, a mental technique that dwells on breathing, attention to areas of the body and periods of silence to concentrate on the present rather than the worries of yesterday and tomorrow. Marines are doing it. Oﬃce workers are doing it. Prisoners are doing it. The technique is drawing tens of thousands to conferences and learning experiences across the nation and world, and studies have shown it to reduce the symptoms of certain diseases and conditions. Ryan has written a book, “A Mindful Nation,” pushing mindfulness as an

by PATRICK BERRY

| edited by WILL SHORTZ

ACROSS 1 6 11 14 19 20 21 22 23

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Pages (through) Moon shots? Lead-ins to many YouTube videos Sunset color Maker of Reynolds Wrap Film composer Morricone A fire sign Saint Clare of Assisi’s sister WARNING: Suspension system prone to failure Company that owns Lands’ End Tea flavoring Gershwin title character WARNING: May contain Greeks High-precision rifle user Its first car was the Model AA Well-connected industrialists? Generally preferred work shift John Raring to go They get punched out “The Ballad of ___,” 1967 comedy/western Part of L.A.P.D. Litter member Function WARNING: Possible heartrelated side effects 1966 Florentine flooder Musandam Peninsula nation

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Big-box store Single-masted boat 58 Uncorks 59 Proves false 61 Crime film centerpiece 62 Very tame tom 63 Avoided bogey 64 Picket line? 65 Bordeaux grape 66 Silently says “So what?” 67 Furniture purchase 68 Rent 70 Newswoman Roberts 71 Source of the word “bandanna” 72 Saloon singer Sylvia 73 Pods often pickled 74 Foot, e.g. 75 WARNING: Cutting tool required 77 Tour de force 78 Entertainment center location 79 Unrefined 80 ___ United (Soccer) 81 Perplex 82 Company whose ads have “Peanuts” characters 86 Not be entirely independent 87 Japanese kana character 88 Big name in suits 91 ___ Creed (statement of religious beliefs) 93 Gliding dance step 96 WARNING: Do not open 98 Nettle 100 Completely cover 102 “The Addams Family” actor John

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

✦

103 WARNING: Effects on children unknown 106 Ending with farm or home 107 Nothing but 108 Olympic group? 109 “Rubber Duckie” singer 110 Thomas of stage and screen 111 Mens ___ 112 Biofuel source 113 Supplement

DOWN 1 2 3

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June 14-20, 2012

Old naval punishment Actor Cary Symbol used to mark England’s National Trails WARNING: May cause damnation if swallowed Unfortunate Consult, with “to” Wraps up 1956 Ingrid Bergman/Yul Brynner film Wheel part Like used fire irons Earmarks Entertain a party, in a way 1998 home run race participant Approach clubs Antediluvian Strip of weapons Minister’s reading City that hosts the world’s biggest annual game fair Comply with Seasonal yield At all, in dialect ___ de deux “Ars Amatoria”

elixir that can tone down political divisions in Washington, get American schoolchildren learning better, and return the country to an era of richer personal experience. “You still forget your keys, you still call people by the wrong name, you still stub your toe, but you can train your mind to be more in the present moment,” Ryan said. The practice’s critics, including some psychologists and religious scholars, say the approach is little more than Buddhist meditation repackaged and rebranded for a secular, and often paying, audience. “The commercialization of Buddhism has been happening as long as Buddhism has existed,” said Rachelle Scott, an associate professor of religion at the University of Tennessee and author of “Nirvana for Sale.” Ryan, a Democrat from Youngstown, learned the mindfulness technique at a retreat two days after the 2008 presidential

MYTH-LABELED

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writer Canters leisurely Sound heard at equestrian events Critter with a lot of teeth Cache for cash, say Oscar winner for “Little Miss Sunshine” Made a misleading move, in football Required Like Spam Grotesque Blog entry Names “It’s the stupidest tea-party I ever was at in all my life!” speaker Headed heavenward Floorboard problem WARNING: Improper use could lead to jealousy, treachery and/or war They’re sometimes seen in banks Compulsion Fictional friend of Peter the goatherd Smallest Charitable creation Notes Certain missile Officer’s title “Bewitched” regular Paul Home to many John Constable works, with “the” Complain loudly Really ridiculing Gainesville athlete Attention-getting sign

‘A Mindful Nation’ Tim Ryan Hay House, Inc.; $19.95

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election — the end of a stressful campaign period and the beginning of another. “I was to the point where I was OK, but I thought, ‘I’m going to be fried by the time I’m 40; I’m just going to be burnt out,’” said Ryan, who was 35 at the time of the election. Ryan wants to see fellow politicians embrace mindfulness and abandon the aggressive, aroundthe-clock grind. “Nobody enjoys it; nobody likes it. It’s become a mess,” Ryan said. “Look at the approval ratings from the American people, look at how the people who are inside these institutions feel about the gridlock and the inability to get things done, and the constant campaigning, and the amount of money that’s involved. We’re not going to solve the problem by doing more of it.”

81 86

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— Last week’s puzzle answers —

81 82 83 84 85 87 88 89

___ Beach (California surfing mecca) “I suspected as much!” Near the center Shoe part Part of a calf Future C.P.A.’s study Special creator? Muscle woe Food in many shapes

90 92 93 94 95 97 99 101 104 105 103

Cross the doorsill Actor without lines About to happen Reliable Weird Al Yankovic song In the distance “Young Frankenstein” role Kojak’s first name Afflict Biblical “indeed” Force

P O S S O N H E T E A L OK LA HO MA S P F I CO C A R LO P H A RA R A N DO NE BR AS KA R E D R D A R E S K Y L A I L I S A I N A E D B E G E O R E N N I T E N

E R S E N T O M B

L I T H

R A D A R R A E N R G G E O T Y S E R

A W L S DE LA WA RE MI CH IG AN L I N E L A U G H I N G F N L E R S U D E R S C C E F Y T A U P O R I PEN E S S I C O R NSY R U P P A N E LVA N S G D E I T A N NIA N E N T A S O N E R NEW S H O U Y B A HAM I A N S L A M PSH A D E R A I D S IRE N S M A D O G E T R Y U N C O V F L O O D S D E L A T O U R IL LI NO IS A I D A KE NT UC KY L O V E

A B L E S E A M E N M E N E

H A L A L A L S O D E I C E R

O N C D

S T N I E O N S R E P K A Y F E R S L L A P S E T A P S C R A T AR KA NS AS MI SS OU RI

N U R S E MA RY H Y M O P E T O N

E M S A S E C U LA ND I E R A E D

HUNTER CREEK CONDOMINIUMS

CHAFFIN LIGHT

& Morris & Fyrwald

S nowmass Creek Frontage Centrally located at the base of Smuggler Mountain. Amenities include pool, tennis courts and hot tubs. The adjacent Hunter Creek trail links you to miles of walking and biking paths around the Aspen area. Just a stroll, bike ride or shuttle to the heart of Aspen. 3 Bedrooms from $799,00 to $875,000 1 Bedrooms from $499,00 to $675,000 Studios from $280,000 to $310,000

Please contact Lisa Thurston or Jennifer Bennett, the Hunter Creek specialists.

GARRETT REUSS 970.379.3458 cell Garrett.Reuss@sothebysrealty.com

www.GarrettReuss.com

(970)925-1060

s BEDROOMS BATHS SQ FT s ACRES MATURE LANDSCAPING s 4HIS IS 4(% 0REMIER 2IVER PROPERTY IN !SPEN S 2OARING &ORK 6ALLEY s 3PECTACULAR VIEWS OUT EVERY WINDOW s 3EPARATE BARN STRUCTURE WHICH MAY SERVE AS A PROFESSIONAL WOOD SHOP OR EXERCISE ROOM PLUS ADDITIONAL GARAGE BAYS TOTAL s 'UEST QUARTERS s !MAZING OUTDOOR ENTERTAINING AREAS s )MPECCABLY MAINTAINED

ASPENSNOWMASSSIR.COM

1400 Vine Street, Aspen â&#x20AC;˘ hc@huntercreek.net

Your BEST FRIEND is waiting for YOU!

ANUBIS

8-year-old purebred American Dingo female who gets along well with people and other dogs.

CHEFâ&#x20AC;&#x2122;S SELECTIONS

RYDER

Happy, friendly, 8-year-old Australian Shepherd male. He gets along well with people and other dogs.

BODHI

Friendly, handsome, 3-year-old Golden Retriever male who gets along well with people, but can be aggressive with other male dogs.

RODEO

8-year-old Australian Cattle Dog mix male who gets along well with people and other dogs.

HUNTER

3-year-old Pit Bull/ Chow mix who was found wandering around Aspen. He is wary of strangers, but friendly once he knows you and trusts you.

KIDD

8-year-old Rhodesian Ridgeback mix male who gets along well with people and other dogs.

LOCAL TOMATO SALAD $10 Fresh Watermelon, Grilled Halumi Cheese, Kalamata Olive Pesto

GRILLED IDAHO RED TROUT $20 Peppadew Romesco, Crispy Red Quinoa and Veggie Croquette

SERVING LUNCH & DINNER DAILY 11AM-10PM

SARGE

7-year-old male Rottweiler. Friendly + sweet. Great with other dogs. Loves people. Perfect except for severe separation anxiety. Would do best in a home with another dog and constant companionship. Ask staff for info.

CHUTNEY

7-year-old retired sled dog. She is happy, friendly and well-socialized. She gets along great with her sister, Cherry. They would love to be adopted together, but we will separate them if necessary in order to find them loving homes.

CLEO

Beautiful, friendly, soft-spoken 9-year-old Husky mix female. She is a retired sled dog looking for a loving home. Outgoing with people.

OPEN 7am-6pm EVERY DAY 970.544.0206

CHERRY

7-year-old retired sled dog. She is happy, friendly and well-socialized. She gets along great with her sister Chutney.

ROCCO

Older neutered male Boxer/Pit Bull/Lab. Roughly 11 years old. Found in Emma on 12/9 and never claimed. Super sweet old man.

Lots of NEW DOGS AND CATS! See dogsaspen.com for more animals.

LUCY

Gentle, friendly, affectionate, 3-year-old Pit Bull female who was found wandering the streets of Los Angeles. She was transported to Aspen in order to start a new life in the mountains.

BEAR

PUP

1-year-old Australian Shepherd/Australian Cattle Dog mix. He is happy, friendly and playful with people he knows, but can be territorial with strangers.

TIANA

Large, friendly, 8-year-old Mastiff male. Gets along well with everybody. All in all, a very cool dog.

Beautiful, happy, friendly, sablecolored, 4-year-old German Shepherd female who gets along well with people and other pets.

Aspen/Pitkin Animal Shelter 101 Animal Shelter Road

â&#x2014;&#x2020;

www.dogsaspen.com

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

CHAFFIN LIGHT

& Morris & Fyrwald

Riverside Townhome in Aspen s %LEGANCE COMFORT MESH TO PRESENT LOVELY SPACES FOR ENTERTAINING RELAXED LIVING s "EAUTIFUL RESIDENCE HAS BEEN METICULOUSLY maintained and tastefully furnished s BEDROOMS BATHS SQ FT s /PEN mOOR PLAN LOG ACCENTS s 6AULTED CEILINGS HARDWOOD mOORS s 'AS lREPLACES CHEF S KITCHEN s ,OVELY DECKS ATTRACTIVE LANDSCAPING s -OUNTAIN VIEWS CAR GARAGE s *UST A MINUTE WALK TO THE CENTRAL CORE $4,200,000 $3,739,000 Partially Furnished AnneAdare Wood | 970.274.8989 New Listing

Rarely Available

Aspen Highlands Townhome

Duplex 1 block to gondola 4 en suite bedrooms, 3,914 sq ft 4 car garage, private elevator High ceilings, big windows $7,500,000 $6,975,000 Myra Oâ&#x20AC;&#x2122;Brien | 970.379.9374 Pat Marquis | 970.925.4200

5 bedrooms, 5 full, 2 half baths, 5,824 sq ft Ski-in/ski-out to the base of Highlands 'AME ROOM WITH WET BAR ELEVATOR HOA includes Ritz Carlton Club amenities $4,350,000 Furnished !DAM 'OLDSMITH \

Owl Creek Home ,UXURIOUS SKI IN SKI OUT TOWNHOME 4 bedrooms, 5 baths, 3,534 sq ft Den or 5th bedroom, two car garage *UST MINUTES FROM DOWNTOWN !SPEN $4,350,000 $3,800,000 ,ARRY *ONES \

New Listing

Owl Creek Home #23

West End Townhome

Ski-in/ski-out to Two Creeks 4 bedrooms, 4.5 baths, 3,862 sq ft Snowmelted decks, hot tub, 2 car garage Views of the Snowmass ski area $3,600,000 Furnished Maureen Stapleton | 970.948.9331

3 bedrooms, 3.5 baths, 2,005 sq ft Beautifully remodeled, stunning views Fireplace, fantastically designed kitchen Owner pets allowed, no rental restrictions! $1,995,000 $1,795,000 Furnished Sally Shiekman-Miller | 970.948.7530

Ski-In/Ski-Out at Woodrun V Rare 2 story townhome with ski access 3 bedrooms, 3 baths, 1,952 sq ft %XPANSIVE SPACE WITH VAULTED CEILINGS #OMPLEX POOL HOT TUB SHUTTLE SERVICE $1,795,000 $1,595,000 Furnished +ATIE 'RANGE \

Aspen | 970.925.6060 Snowmass | 970.923.2006 Basalt | 970.927.8080 Carbondale | 970.963.4536

ASPENSNOWMASSSIR.COM