Issue 58 of The Independent by The Independent Student Press

The

Fort Lewis College News Magazine

Issue 58

www.theindyonline.com

April 2014 FREE

The Independent FLC

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The Independent FLC

EDITOR IN CHIEF

Hana Mohsin

Trevor Ogborn

COPY EDITING Tia J. Begay Alexa Chance

DESIGN Julia Volzke Leah Payne

Deanna Atkins

Graeme Johnston

Allie Hutto

PHOTOGRAPHY Josh Plutt Andrea Araiza Jonathan Helvoigt

PRINT NEWS EDITOR

Jaimee Souder

Carter Solomon

Alie Pallat

ONLINE & SOCIAL MEDIA EDITOR

BUSINESS ~ Stephanie Pena Lindsy Fuller

VISUAL EDITOR

PRINT DESIGN EDITOR

LEAD ONLINE COPY EDITOR

www.theindyonline.com

BUSINESS DIRECTOR

ASSOCIATE EDITOR IN CHIEF

ONLINE DESIGN EDITOR

on the web for breaking news, daily campus and community updates, sports, and much more!

Haley Pruitt

Ayla Quinn

Editors & Staff

VISIT US

REPORTING Taylor Ferraro Remi Majeski Emma Vaughn Sean Summers Ian Peters

BROADCAST CHIEF COPY EDITOR

Vanessa Vangelder Mariah Suneson Tyler Pecore

ONLINE/SOCIAL MEDIA

Aimee Gardere

Chloe Eckerman

Anthony Martin VISUAL PRODUCTION EDITOR

ADVERTISING DIRECTOR

Livia Hooson Lio Diaz Shaina Nez Christina Tsosie Tyler Jimenez

PUBLIC RELATIONS DIRECTOR Cover photo by Hana Mohsin

From the Editor’s Desk To All Our Loyal Readers,

CONTENTS Breaking News: FLSIZZLE Competition Heats Up

Story by Emma Vaughn

Privacy: Health Survey Results Will Remain Private

Story by Sean Summers

COVER STORY: Future Plans of FLC Seniors

Story by Taylor Ferraro

Community News: Work and Play in Durango This Summer

Story by Sean Summers

Fire Prevention Tips to Ensure Summer Fun Story by Ian Peters

Green: Local Farms Supported by Community Members

Story by Remi Majeski

Entertainment: 2014 Graduates List and Indy on the Street

As my time as Editor in Chief comes to a close I am left with a bittersweet twinge. I have been wrestling with the idea of how to say goodbye to something that I have dedicated my heart and soul to during my time at Fort Lewis. With the future ahead of me, I have been taking moments to reflect on everything I have gained through my time in college. Entering into The Indy, I could not have predicted what I would gain; from the hands on experience I get every day running a news organization, to the extremely talented and driven individuals I get the pleasure of working with who share the same passions as I do. Countless hours are spent not only working on the actual publication, but building the vision in our heads of how the ending product should look. Over my many years, I have seen countless faces pass through the Media Center doors. And as I look at the editor’s tables for one of the last times, I see faces of those I call my peers and friends. I couldn’t be more confident with the hands The Indy is in. I look forward to seeing how the organization will continue to grow as I move into the next chapter of my life. I want to take a moment and thank all those who support the work we do for The Independent. To those who continually pick up our new issue, read The Indy Online updates, like our posts every day, and watch every Fort Fuel News videos, thank you. Your support has meant the world to me. To all of my returning editors and staff members that plan to take The Indy in future semesters, thank you. It takes a team to do what we do. I appreciate your limitless effort and time you invest. Finally, to an individual I have worked with for the last two years and who will be the new Editor in Chief, Trevor Ogborn. Your knowledge, ambition, and integrity will propel you far not only with what I know you will achieve over the next two years as Editor in Chief, but in life. Working with you has been a true pleasure and I wish you the best as you continue to advance The Independent. Here is to the class of 2014! The world and its endless possibilities are laid out in front of us and it is our job to take advantage of every new opportunity we get to experience. I wish everyone the best of luck! Here’s to the next journey,

Ayla Quinn

Breaking News

FLSIZZLE Competition Heats Up

Chandra Reed’s Vegetarian Tacos with Fried Avocado wins FLSizzle. Story by Emma Vaughn Photos by Jonathan Helvoigt Design by Julia Volzke

n April 3, the San Juan Dining Hall hosted the inaugural FLSizzle cooking competition for students at Fort Lewis College. The competition between three FLC students, Nakoma Goins, Garrett Lundberg and Chandra Reed, was presented by Union Programming, Student Union Productions and Sodexo, said the Union Programming Coordinator at FLC, Elizabeth Roberts. The competition challenged the contestants to create a dish of their choice in a timed event while using a secret ingredient, Roberts said. It is a mixture of the cooking competition television series Iron Chef, Chopped and Master Chef, she said. In the competition, contestants had 10 minutes to gather ingredients for their dishes and 30 minutes to create their dish using any ingredients of their choice and a secret ingredient, which was unveiled at the start of the competition.

This year’s secret ingredient was ramen noodles. The contestants had to make a dish for the judges using the ramen in the dish in some way, Roberts said. “It’s pretty open. They can do breakfast, lunch or dinner. They can do a dessert. It doesn’t matter what they cook as long as they cook a meal,” she said. The winner of this year’s competition of FLSizzle was Chandra Reed, who made vegetarian calabacitas tacos as well as traditional Mexican sugar cookies. However, the cookies were not completed within the 30 minute time limit and could not be judged. We wanted to bring something new and fun into the dining hall, Roberts said. We are hoping to do this twice a year in the future, once each semester, she said. Since this is the first time they have held the event, Roberts said the future FLSizzle events will be just as fun for students. As far as Roberts knows, this was the first time the school has done something

like this, and the first three students who responded to the posters around campus were chosen to participate, she said. “It was first come, first serve,” she said. Students did not have to have previous work experience in order to participate, Roberts said. Before the contest, all three contestants had to work with Sodexo by taking a knife training class and a cooking safety class, she said. The contestants were given a previous walk-through in the kitchen several days before the day of the competition in order to give the students a chance to learn the layout, she said. After arriving at the Dining Hall at 5 p.m. to familiarize themselves with their cooking areas and their assistants, the students began the competition an hour later at 6 p.m. Held in the main room of the San Juan Dining Hall, and open for all students to view, the contestants each had their own workstations on six-foot tables, complete

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with burners, pots, pans and knives for making their dish, Laura Harmon, the residential dining manager for San Juan Dining Hall, said. The rules of the competition were simple. Each contestant was paired with a cook from Sodexo, who assisted them during the competition. While the contestants were not allowed to return to the kitchen area after the initial 10 minutes, their assistants were allowed to go back to cook or fry anything that could not be done at the table. Contestants were allowed to create more than one dish such as an entrée with a dessert or beverage, however, each dish also had to include the secret ingredient, Harmon said. The dish had to be completed and plated for all four of the judges before the 30 minutes were up in order to be qualified, Roberts said. There were also prizes for all three contestants. Reed received a GoPro camera and a trophy, she said. Her winning dish was also served the following Thursday night at the Melting Pot in the dining hall, said Pedro Ulibarri, the executive chef of Sodexo at FLC. All three contestants were given custom aprons for the event and varying amounts of SkyCash, according to the place they took in the competition, Harmon said. They also got to keep the knives they used during the competition. Reed will also have her winning recipe as well as her personal favorite recipe compiled in a cookbook that will be used for future winners of this competition, Roberts said. There were four judges on the panel, which included Anna Moran, a Student Union Productions volunteer, Phil Carter, a senator, student services chair and pro tempore of the student government at

FLC, who was sitting in for Student Body President Alex Thompson, Julian Hommeyer, a cook for Sodexo, and Jae Borgan, a student chosen from the crowd before the competition. The judges were told to base their decisions on the taste, color, aroma, the plating of the dish and the creative use of the ingredients, Roberts said. “It has to be beautiful,” she said. Elizabeth Roberts presented the contestants during the event and provided commentary while Laura Harmon helped oversee the contestants. “I think it went quite well. They were three of the most delicious things I have ever eaten in this room,” Phil Carter, one of the competition judges, said. All contestants did an outstanding job, and it was difficult to pick a winner, he said. “I’d like to see this become a tradition,” Carter said. Reed, who has had previous work experience cooking in restaurants, was pleased with her dish. “I think that everyone loves tacos, so I feel like everyone’s going to be pretty stoked,” Reed said. “And also, it’s a vegetarian meal, so everyone will be able to eat it.” In second place was Garrett Lundberg with his dish of Ramen fried ice cream with brown sugar and Red Bull. Lundberg had the idea of making fried ice cream beforehand but wasn’t sure what the secret ingredient was going to be. When they revealed that the necessary ingredient was ramen, Lundberg said he thought his fried ice cream idea would not work until he remembered that the sauce packet was not mixed in with the ramen. “It was cool to see everyone else cooking, and I learned a little bit for myself,” he said. In third place was Nakoma Goins with his dish, Polish Sausage Gumbo. It was a

App. secret family recipe from the South used from home, he said. “It’s really cool that the college hosted a competition like this because it gave students like me a chance to show that, ‘Hey, I can cook, and I’m a guy’,” Goins said. The contestants had some advice for future FLSizzle competitors. “The cooking time was OK. I did it in the time. It was just the shopping that got to me,” he said. A little bit more shopping time might be helpful for future competitions, he said. We had a walk through a few days ago, but some things in the kitchen had been moved, he said. Go with what you know, Reed said. “I cook tacos every night, so you can’t really mess it up,” she said. “I would say be ready for the unexpected,” Lundberg said. “Try to plan ahead as much as you can.” Students who were watching the competition were encouraged to approach the tables and see the contestants cook. I think that all the dishes are really unique, Michaela Steiner, a student who watched FLSizzle, said. “I think it’s a great collaboration, and I think having it in the Dining Hall is a really good idea to get more students involved who don’t usually participate,” Steiner said. Harmon is looking forward to helping again next year. We already implemented a few things we needed to change, Harmon said. “We’re going to have to discuss this because I think it went pretty well the way it was,” she said. The dishes that came out were far beyond what I was prepared for, she said “I can’t wait to do the next one,” Harmon said.

Privacy

Health Survey Results Will Remain Private

Story by Sean Summers Photos by Andrea Araiza Design by Julia Volzke The Student Health Center in Miller Hall (shown above) has yet to release the results of a recent survey due to the outcomes.

tudents at Fort Lewis College were recently encouraged to complete a health survey conducted by the Health Center, and although the information has been gathered, the results will not be released to the student body. Students were sent a link to the survey through their FLC email accounts and asked to answer the questions contained within the survey, Kendra Reichle, the coordinator of Student Wellness Initiatives at FLC, said. The survey, which opened on Feb. 19, closed to students on March 19, and the data that was gathered was sent to the third-party organization that conducted the survey, Reichle said. The main concern with releasing the data to the public is the fear of misrepresentation of the data, Marc Goldfarb, the director of Orientation and Student Health Services, said. If a person or organization not trained in reading data sets accurately and correctly gains access to the results, it is likely that information could be misunderstood or taken out of context, he said. If a party requests access to specific pieces of information in the data, they will

likely be granted access, he said. The American College Health Association, an organization responsible for conducting many health-related surveys for college campuses, was commissioned by FLC to conduct the survey, Reichle said. The anonymous National College Health Assessment survey focused on questions about many aspects of student health, she said. Topics students were asked about included drug and alcohol use, sexual health, causes of stress and levels of contentment, she said. The survey produced an 18 percent response rate. Over 600 students at FLC completed the survey, Reichle said. It is important for FLC to try to encourage as many students to participate as possible because the survey is not conducted every year, she said. “We were impressed with the response rate,” Reichle said. “We aim for a 20 percent response rate.” This year, FLC provided incentives for students to complete the survey, which included a GoPro camera and two Kindles, Goldfarb said. The American College Health Association selected 10 participants to receive

prizes from the list of students who completed the survey, he said. The last survey was conducted in 2010, Reichle said. Once the data was gathered through the National College Health Assessment survey, it was collected by the American College Health Association, Reichle said. It will be processed into a comprehensive report of the findings, she said. The results will be returned to FLC within four to six weeks of the closure of the survey, she said. The survey allows for FLC to see where the students’ needs lie, Reichle said. Results will point out where FLC needs to increase programming to promote awareness for certain issues, she said. The survey will also reveal where the student body is strongest, where programming has been effective and where programming may be increased, she said. If a certain issue is common among the students, Student Wellness Initiatives will consider different programs to target that issue, she said. The survey was also designed to examine students’ use of facilities on campus, she said. FLC paid the American College Health

Association additional money to include specific questions about students’ use of services and facilities at FLC, she said. In total, the survey cost FLC about $7,000 dollars to conduct, Goldfarb said. The survey asked students about their use of the health center and counseling center on campus, Reichle said. If the results reveal an issue that students perceive in a service, FLC will take into account the issues and devise ways to improve the services, she said. Issues brought up by students can range from complaints about quality to simply not being aware of the availability of services, Goldfarb said. One of the main focuses for the results of the survey is to improve marketing, he said. The results of the survey will reveal what services and amenities on campus are being used and which ones need to increase their usership, Goldfarb said. In addition to revealing the amount of usership of certain facilities on campus, the survey will also reveal the participants’ views of the staff members associated with the services, he said.

The results allow for a more thorough assessment of services and facilities at FLC, he said. Student responses will reveal how the facilities are perceived by FLC’s student body and will influence decisions for improvement in the future, Goldfarb said. Once the results are returned to FLC, the data will not be released to the public or the FLC community, he said. In the past, students, FLC faculty and members of the Durango community have asked for access to the survey results, Reichle said. When a person requests access it is usually for the sake of curiosity and a desire for awareness of issues on campus, she said. FLC conducts other surveys targeted at improving amenities and services on campus such as the on-campus housing and MAP-works survey, she said. Prior to FLC using the American College Health Association’s survey, FLC conducted surveys concerning the health of students through other associations such as the Core Institute, Reichle said. The National College Health Assessment focuses on more broad health topics,

whereas the Core Institute survey focused specifically on drug and alcohol use in students, she said. The National College Health Assessment compiles the data of all of the surveys taken at schools around the country and allows for participating schools to compare their results to one another, she said. The use of a third-party organization allows for a greater sense of anonymity for students who participate in the survey, Reichle said. Additionally, the expertise of the American College Health Association allows for more accurate and comprehensive results than if the survey were conducted by FLC, she said. The survey focused on health issues within the student body as well as students’ use of the health center and questions concerning personal health, she said. “I thought it was very relevant to health issues,” Mike Wilkinson, a FLC student who completed the survey, said. The questions regarded health and wellbeing, including questions about substance use and sexual health, he said. “I think the incentives helped to encourage students,” Reichle said.

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Cover Story

FUTURE PLANS of FLC Seniors

Story by Taylor Ferraro Photo Illustration by Hana Mohsin Design by Graeme Johnston

he approaching spring welcomes warm weather, outdoor activities and the Fort Lewis College 2014 commencement ceremony. “I am very proud of the accomplishments of our students and am very impressed with their dedication, hard work and commitment to their futures as well as the futures of their communities and those around them,” Doug Lyon, dean of the School of Business Administration, said. The students have incredibly bright futures in front of them, Lyon said. It has been an enjoyable experience working with them the past four years. “I look forward to staying in touch with them in the coming years as their careers develop,” he said. This year, the registrars office received about 560 graduation applications for winter graduation, Sharon Doty, student services specialist, said. Of those 560 applications, 20 were de-

clined, Doty said. If a student’s application for graduation is declined, it is either because they have to apply for summer courses, they are short the 120 credits needed to graduate, or they are missing some of their requirements within their major, she said. After going through the graduation applications, the Class of 2014 includes 540 students, she said. This is a larger graduating class than FLC normally has, Doty said. When a student applies to graduate, they have the option to not participate in the commencement ceremony, she said. Participating in commencement is ceremonial and does not guarantee a degree has been earned, she said. A student graduates from FLC when he or she completes their graduation requirements and is awarded a degree, she said. The Registrar’s Office will determine whether each student’s degree require-

ments have been met after final grades are submitted and processed for the spring 2014 semester, she said. If a student has not completed all of their requirements for graduation, he or she will be notified by letter or email, she said. Diplomas will be sent out six weeks after the commencement ceremony, she said. If a student is completing their graduation requirements during any of the three summer sessions, the student will get his or her degree in August, she said If a student is graduating in the summer, he or she will participate in the winter commencement ceremony, she said. Students can pick up their caps and gowns at the FLC Bookstore from April 28 to May 2. The bookstore is open from 8:00 a.m.- 4:30 p.m., Monday through Friday, she said. Graduation rehearsal will be held on Friday, May 2 at 1:30 p.m. in the Whalen Gymnasium. Students graduating will be

given important information about the commencement ceremony, she said. The commencement ceremonies will be held on May 3, 2014. The first ceremony will be at 8:30 a.m. and will include the following majors: Accounting Humanities Political Science Business Administration Interdisciplinary Studies Psychology Computer Science Liberal Studies Sociology Economics

Marketing Student Constructed Majors English Philosophy The second ceremony will be at 11:30 a.m. and will include the following majors: Adventure Education Engineering Mathematics Anthropology Environmental Studies Music Art Exercise Science Native American & Indigenous Studies

Athletic Training Gender and Women’s Studies Physics Biology Geology Public Health Chemistry History Spanish Theatre A post-graduation reception in the Student Life Center lobby will be held directly following the ceremony. Cake and punch will be served, Doty said.

There are four student marshals for the graduating Class of 2014. There will be two marshals leading the graduates in for each ceremony. Student marshals are determined by GPA. Students leading in the 8:30 a.m. ceremony:

Luke M. Hanstedt Major: Political Science GPA: 4.0 “Right now, I’m talking to the Marine Corps about becoming an officer.”

Ronnie Toplyn Marketing GPA: 3.94 “I’ve applied to graduate school at the University of Denver. Depending on whether or not I get in, I will move up to the Denver area and look for an internship at the consulting firm or try to find some other marketing type job up there.”

Students leading in the 11:30 a.m. ceremony: Hari J. Baumbach Art- Graphic Design Option GPA: 3.98 “My plans after graduation are to find work doing something meaningful. I’m really interested in the intersection of design and how our world works and ways that design can help create a better world. What I want to do is maybe work for a firm that caters to issues that are less commercial or work with nonprofits and exercise my profession in a way that helps others.”

Serena R. Mancha General Biology and Biochemistry GPA: 3.93 “I will be attending Colorado State University School of Veterinary Medicine this fall.”

Community News

Work and Play

In Durango This Summer Story by Sean Summers Photos by Josh Plutt Design by Leah Payne The Welcome Center provides details on events happening in Durango.

ith the semester coming to an end at Fort Lewis College, summer plans and responsibilities are just around the corner.

Summer Employment The summer months see a large surge in population for Durango, mostly by way of tourists, Jack Llewellyn, executive director of the Durango Chamber of Commerce, said. With the increase of tourism there comes an increase in local businesses hiring for positions in the service industry, Llewellyn said. Many local businesses are eager to tap into the workforce that college students comprise, he said. While some areas of employment, such as the winter sports industry, decrease once summer comes, many other options for employment increase, he said. The Durango and Silverton Narrow Gauge Railroad is a popular attraction for tourists visiting Durango, and the Railroad hires many college students during the summer months, he said. Popular places that hire students include restaurants and bars, Llewellyn said. The availability of manual labor positions increases with the onset of warmer weather as well, he said. Construction companies often hire more laborers in the summer months to work on new structures being built in Durango throughout the summer, he said. Agriculture is another popular option for students seeking employment, Llewellyn said. Local farms and ranches often look for laborers for the summer, and college students are ideal for these positions.

Durango also has a large number of businesses that are willing to provide students with internships throughout the summer, he said. “Local businesses see the value of hiring students,” Llewellyn said. Some internships can lead to paid positions and are invaluable in providing networking opportunities for students, he said. In recent years, there have been more internship positions through local businesses than there have been students to fill them, he said. Once the summer draws to an end, the tourist numbers decline and the student population increases again, he said. The seasonal shift in population combined with the decrease in tourism and the decline in tourism-centered jobs combine to make a more competitive work environment when summer ends, Llewellyn said.

Summer Activities Durango hosts many events throughout the summer including festivals, parades and competitions, Cynthia Sims, a visitor host at the Durango Welcome Center, said. On average, there are about 10 events put on each month throughout the summer by various organizations, Sims said. Although tourist numbers skyrocket in the summer months, locals still enjoy what the town has to offer, she said. One of the most popular events is the annual Iron Horse Bicycle Classic, which is held at the end of May each year, Anne Klein, the public relations consultant for the Durango Area Tourism Office, said. “Almost every weekend, you can find an event,” Klein said.

Durango is currently in the middle of a transitional period in which the snow sports season is ending and the events planned for the summer haven’t begun yet, Sims said. The steady stream of summer events in Durango begins around the end of April, with the Bluegrass Meltdown serving as the first major event, Klein said. The most popular event held in the summer is the Animas River Days festival, she said. The festival will be held on June 7 and June 8 this year, she said. Floats are made by locals and sent down the low-running Animas river, creating a parade of sorts, Sims said. Animas River Days is open to all ages, but alcohol will be served to legal participants, she said. The most common activity which people enjoy in the summer is hiking, she said. Many people also enjoy the world-class fishing available locally and nearby, she said. The Taste of Durango event draws in the biggest crowd of any event in the summer, she said. Tourists and locals alike enjoy the booths that many local restaurants set up on Main Street which serve different types of food, she said. The Durango and Silverton Narrow Gauge Railroad attracts the largest number of tourists, with Mesa Verde bringing in the next highest amount of visitors, Sims said. The Fourth of July celebration in Silverton is a popular event with a powerful fireworks show, she said. The welcome center compiles lists of events happening throughout the summer which are available to anyone who asks, she said.

Fire Prevention Tips To Ensure Summer Fun Story by Ian Peters Photos by Josh Plutt Design by Leah Payne

Be vigilant of your fires and keep them under control.

esidents of Durango, Colo. are neither strangers to forest fires nor outdoor adventures that involve the use of fires. Fires, whether deliberate or accidental, have led to more community education, prevention methods and techniques to better prevent forest fires and ensure outdoor safety and fun. According to the U.S. Department of Agriculture, the 7,600 acre fire in Durango in 2009 and the Waldo Canyon fire in 2012, which burned in excess of 18,000 acres, required over 32,000 residents to be evacuated and implemented stricter fire prevention methods. Prevention and maintenance programs, including specialized training for campers and hikers, have made a better educated and prepared community to uphold fire prevention measures and guidelines as well as to better react in the event of a fire, Randy Black, the battalion chief at Durango Fire Department, said. Because the city of Durango is populated with outdoor adventurists and has endless resources and opportunities to fulfill their adventures, it is crucial to know how to do participate safely with respect to summer fire prevention, he said. The Durango Fire Department is one of the city’s resources when fighting fires, he said. “When planning a camping trip or campground useage, ensure that rules and regulations are followed of the specific campground and follow all fire restrictions instructed by that campground,” Black said. Thad Ferrell, an employee at Backcountry Experience and expert camper agreed. “Being aware of all fire regulations and restrictions at your campsite of choice is most important,” Ferrell said. “When having a campfire, ensure you choose

Always make sure to put cigarettes out.

a previously fired site, place rocks around the fire site and clear away all dried grass and ground fall around the site,” Ferrell said. Collect deadfall and other debris for fires instead of cutting and burning green wood, he said. “Respect for the environment is a huge part of camping,” he said. Campers should only have and use campfires in the approved designated areas in campsites, Black said. “Ensure before leaving that the fire is all the way out, using water and stirring the ashes,” he said. “If campers are going to utilize camp stoves such as the Whisperlite stove, be cautious of spilling white gas while priming and for other models. Use the same preventive measures not to spill gas that may act as an accelerant,” Ferrell said. For those campers and adventurers that smoke, it is imperative to maintain control of the ashes and cigarette butts when finished smoking. “Smoking in the outdoors environment is our biggest problem, as it becomes a habit-changing event to remember to put our finished cigarette in a metal or glass container,” Black said. Throwing a finished cigarette out of a car window, regardless if it is no longer hot, is just as hazardous, he said. “While hiking, stop for a deliberate smoke break if necessary, finish the cigarette, pack the trash, then continue your hike,” Ferrell said. “A conscious effort of prevention is key.” Currently, going into this summer, there are no fire bans in effect in the Durango area, he said. “Fire bans are emplaced on two levels of jurisdiction. The Durango Fire Department has the jurisdiction within the county to issue a fire ban, and the federal government may do the same through the US Forestry Service at state

level,” Black said. “We are currently not restricted from any camp sites based on fire prevention,” he said. Being aware of all regulations to prevent forest fires is key, and education programs are available, he said. “Education, precautions and preventive maintenance are accomplished here in Durango by the Southwest Conservation Corps, Four Corners Office,” Mandy Beatty, the Four Corners Program manager at SCC, said. The SCC is currently involved with preventative maintenance measures. Within the community, the SCC is currently engaged in forest and tree conservation efforts like invasive plant species removal in riparian areas consisting of Russian Olive and Tamarisk trees, Beatty said. They are also involved with native planting, strengthening and protection of wildlife and forests areas, she said. Trail maintenance such as rock work, stair repair, drainage and thinning of trail intersection areas of forests are some of the preventions SCC takes to prevent and control fires, she said. One such example of SCCs efforts is the Dalla Mountain Park Project, she said. The SCC, working with the city of Durango, is currently creating man-made fire breaks and barriers to stop fires, Beatty said. These barriers make a fire unable to productively get through or “jump” to spread to further areas, she said. “Fire prevention and safety is a community responsibility,” Black said. “Not knowing is not an excuse, as current updates on restriction and ban information may be found online and at the Durango Bureau of Land Management.”

Green

Local Farms Supported by Community Members Story by Remi Majeski Photos by Andrea Ariaza Design by Graeme Johnston

ommunity supported agriculture is growing in Durango with the help of a local restaurant and local farms through home-cooked meals. Linda’s Local Cafe in Durango is partnering with local farms, who provide community supported agriculture programs in the area, to support their market while providing the community with fresh, organic produce in the form of pre-cooked frozen meals. CSA stands for community supported agriculture, Heidi Rohwer of Rohwer’s Farm, a family owned business, said in an email. It is a program in which people buy shares for the produce from particular farms, Rohwer said. The idea of a CSA is to encourage the success of local farms by involving the community in the process, Linley Dixon, owner of Adobe House Farm, said in an email. A true CSA involves upfront payment early in the season when farmers incur the majority of their costs in exchange for weekly produce throughout the season, Dixon said. This is a shared risk between the farmer and CSA members, she said. A strong consumer and farmer relationship is also in place in which farms update their members weekly with information from the farm including crop varieties, growing practices, recipes and often invitations to farm for events, she said. The CSA that involves Linda’s Local Cafe, called CCSA, takes this idea to the next step and provides members with frozen meals made from local produce. “CCSA is Cooked Community Supported Agriculture,” Linda Illsley, owner of Linda’s Local Cafe, said.

This is their effort to support local farmers and provide community members with convenient food that is prepared and frozen for them, Illsley said. “It is locally produced. Therefore, we can tell them exactly where it comes from, so it’s accountable,” she said. Illsley buys excess produce from local farmers in the summer, chops and freezes it and then makes cooked dishes out of the ingredients, Dixon said. Illsley also supplements the frozen goods with fresh greens from Adobe House Farm and other farmers in the area, she said. “We don’t tell the farmers what we want. We ask them what they need us to buy,” Illsley said. This gives the farmers a market that they didn’t have before, she said. “Right now, one of the problems of farming in this area is that everybody grows fresh greens, and not enough of us are buying them,” she said. Dixon said their season is so short, yet when it hits, there is more local produce than there is demand. Illsley’s CSA is centered around alleviating the problem of too much local produce in the summer and then hardly any produce the rest of the year, Dixon said. Some of the farms the cafe has talked to had up to 30 percent waste, Illsley said. Illsley said she approaches farms before growing season, during preparation, when most farmers are putting out more expenses to have a successful growing season. Every season, Adobe House Farm starts working and buying supplies three months before they can sell produce, Dixon said. The cafe speaks to the farmers ahead of

time, especially in the winter because there are a smaller number of farmers, and asks, ‘We have 45 people to feed, what do you have?’ she said. The farmers reply, ‘I have 30 pounds of spinach, 20 pounds of kale, 15 pounds of chard and 350 pounds of potatoes I need to get rid of,’ she said. Then, the cafe sets the price and has a budget for each pickup that they fill for produce, she said. Illsley said she buys the most of whatever product the farms have excess of and then splits it up amongst her CCSA members. People come in and fill in the form with the understanding that they do not have a choice as to what they get because it’s about supporting the farmer, she said. “You can either pay for the month or pay for the three months, and in some cases where people aren’t able to pay the full amount, they’re working off half at the cafe,” Illsley said. “You come in, we show you what the packages are, we explain what the goal is, which is to support the local farmers, that it’s a matter of what the farmers need to use that determines what we make, and that determines what you get,” she said. Illsley said pickups occur every two weeks, and members get six quart-sized packages of prepared frozen food alongside fresh greens, root crops, or whatever the farmer needs to be purchased. With each of the pickups for the CCSA, Illsley also provides some fresh produce that is in season, which is what Rohwer’s Farm provides for her, Rohwer said. “You pick up six times during the three month period. We email you three to five days

before, depending on when we can get the information from the farms. We let you know what vegetable you’re going to get, and we have a date for the pickup,” she said. If members can’t make it on that day, then they can let the cafe know when they are available to pick it up, she said. The meals are frozen, so members can pick them up at another time, she said. “It’s very easy,” Rohwer said. “I’ve heard of someone keeping them for six months because they went on holiday,” Rohwer said. Illsley said the program runs year-round, but the number of farms her cafe works with depends on the season. “In winter, it’s primarily two to three farms that we work with because they are the ones that are willing to take the risk of growing the food during the winter,” she said. Most CSA’s run from the end of June to mid-October in this area, but there are different variations on this idea, Dixon said. Adobe House Farms grows year-round in our tunnels but doesn’t produce enough diversely during the winter for a CSA, she said. “In the summer of last year, we worked with 32 different farms,” Illsley said. “It’s the second year of our CCSA, and we’ve seen a massive increase in production, so we’re really excited about it,” she said.

Since last season, they put out 7,000 pounds of produce. Hopefully, this program will start changing people’s minds about our food, Illsley said. “We hope this is one of the missing pieces to changing what’s happening to our food system,” she said. “I understand that this kind of food is more expensive, and I know it’s hard for students, but this is one of the reasons we are offering the work trade,” she said. For every dollar a customer spends locally with an independent business, that customer is generating more wealth for the community, Illsley said. “When you plant a field of food, you have new wealth, and if you as a consumer buy from these farmers, that money is staying in our community and is benefiting everybody,” she said. This program helps provide income during the off seasons, and Illsley’s cafe helps in a great way because it takes produce for her cooked meals that would otherwise not be sold, Rohwer said. Local farmers everywhere compete with subsidized crops, oil and large farms that by design can’t produce food sustainably or free of toxic inputs, Dixon said. CSA members support a better way of farming and a healthier product for themselves, the local economy and the planet, she said. People come to local farmers wanting to be involved. Community members know the struggle farms face when trying to produce better produce, she said. “We believe that real food is a right, not a privilege, and we want everybody, especially people that care,” Illsley said. “Why should you not be able to eat right just because you don’t have the money? We hope to address this more fully in the future,” she said. Dixon’s goal is to make the CSA so good that people keep coming back and word spreads. “We’re not exactly making a profit off it at this point. We need it to grow in order for that to break even,” Illsley said.

Dixon said it would be wonderful to see local farmers marketing together through a cooperative. The problem is that established, successful farms have established wholesale markets, so they don’t have much of an incentive to form a cooperative, she said. Dixon said this is why the CSA has been so wonderful for them. It has allowed them to have a market when they were small and expand as they gained experience. In order to grow the CSA, Dixon said her farm would ideally have a local distribution center so that farmers can keep farming instead of spending time marketing. That distribution center would buy our product at a lower cost and distribute it for us, she said. When there is excess, the distribution center would chop and freeze but still provide the farmers a market, she said. There are several obstacles to overcome, though, Dixon said. The first obstacle is being able to find a certified kitchen, refrigeration, freezer space and market area to work with. The second obstacle is paying an individual to run it, she said. When it comes down to it, the farmers are swamped in the summer and often working other jobs in the winter to make ends meet. “Those of us that work here are under the understanding that without local farms we all face a rather bleak future,” Illsley said. There is an argument that farmers should be able to make it on their own without help from volunteers or shared risk with the community, but it is not highly talked about, Dixon said. Adobe House Farm’s work and share program always sells out quickly, she said. Understanding the desire to do it and how much can be learned from taking part in these programs after several hours volunteering on farms is important, she said. Dixon said they would not likely be farming right now if it weren’t for their volunteers and CSA members. “We want to do everything we can to support the farmers,” Illsley said.

“Durango’s Balcony with a View” Open for Lunch daily at 11:00 AM with daily $7 lunch specials Monday-Friday

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BA Psychology 201303 Romero 201303 Arturo Engineering 201303 Option Morris Design Stephen Marketing Christopher BS Environmental BiologySylviaBSAnn Sociology -Criminology Valdez Vanessa B BA Art-Graphic Option BS Geology Romero 201303 Elizabeth Therese Business Administr Mortensen201303 McKenzie Blaine BA Marketing ArtArt Option201303 Vanderhoof TessaBA Ann Marie BS Geology BA Athletic Training Romero 201303 KarinBA Lily BA Interdisc 201303 Murphy 201303 Erin Ashley ExerSci-Exer Option Geology Velarde Specialist Turquoise Chenoa St-Teache Lauren BS Geology BA Exer Sci-Sport AdminMurray Option 201303 Marlena Root Maryanna BA Interdisc Humanities-Prim Conc-Soc Environmental Biology 201303 SaraBA Vicenti Arielle Celeste St-Teache Alexander 201303 BA Bus Admin - Management BA ExerSci-Exer SpecialistMyers Option 201303 Christine Roseberry 201303 JesseBA Wayne BS Engineering Suzanne Nat Amer & IndigenousSashiin Studies Political Vicenti Lydia Kay Science201303 BA Business Administration & Indigenous BA 201303Public Health Nat Amer 201303 Dakota Andrew Marketing Myers DRosenbaugh Cellular 201303 BrettBS Vigil & Molecular Biology RosaBA C M Sci-Physiology Psychology Exer Option BA Studies BA 201303Political Science 201304 Linzie * James BA Environmental Myers LRuckel BA Psychology 201303 Dylan Vokorokos Spencer Constantine Stu Benjamin BA Mathematics European History BA 201303Political Science Rymer Scott BS Physics Naglak 201303 John Eliot BS Engineering 201303 William Voorhees Meghan Elizabeth Douglas& Human Spanish Sociology ServicesBA 201304 SVosler BS Environmental Bio 201303 Anisa BSalganek 201303 Danielle BA ExerSci-Exer Specialist Logan Option James Lee BA BusNakai Administration - Finance Engineering 201303 Joshua Sander 201303 Johannes BA Exer 201303 Nash Gregory BA ** Env Studies-General Option Wabnum Crystal RaeSci-Sport Adm Dawn BA Marketing Psychology 201303 Sandoval 201304 Wilhelmina BA Student 201303 Kenyon Tremaine BA Adventure Walker Education Lawrence RaydellConstructe S ExerNeal Sci-Physiology Option Sociology & Human ServicesBA Gender and Women's Santa Noelle BA Interdisc St-Teache 201303 Nelson 201303 Enes Robert BA Accounting 201304 Kirstin Walter Sterling R Accounting L BA Sociology & Human Services Studies Santistevan201303 Sonny James BA Political Wampler Matthew Parker Science 201303 Nelson 201303 Remington Nash BA English Psychology Laurel BA Psychology Schafer 201303 Andrew J Ward BA Bus Adm - Agricult Rebecca Lynn 201303 Nelson 201303 Veronica Lynne BA Accounting Geology T BA Art- Art Option Schlau BWathen BA Art 201303 Nicholas Jamie M 201303 Neumann 201303 Hannah Hawley BA Bus Admin - Tour & Hosp Mgt Political Science Nezz BA Bus Admin - Management 201303 Taylor Schlichter 201303 Bryan Joseph Marketing Watkins ScottBA Dale 201303 Neve Ryan BA ArtBusiness Art Option Sociology Michael& Human ServicesBA Political Science 201303 Lindi LWatson BS General Biology Dakotah L 201303 New ASchmidt 201303 Garrett BS Cellular & Molecular Biology Sociology Lark -Criminology Option Amber VictoriaScience BA Anthropology Hunter BA Political Schofield 201303 Alexander Jungmin BA World History Watts Hannah 201304 Newkirk 201303 Randy Thomas BA Humanities-Prim Conc-Phil Business Economics Larson Drew F BA Environmental Studies Ray BA English Psychology Watts Samuel C Schranck 201303 PaulBA Allen BA Business Administr 201303 Newlin 201304 Freeman Art-Graphic Design Option BusJane Administration - Finance Leach Christopher L Geology BA Sociology & Human ServicesBS 201303 Nicole Waugh E 201303 Shaina Schumacher Anne BA Athletic Training 201303 Nez April BA English-Writing OptionGennavive Accounting Lebofsky Alison M BA ArtBusiness Art Option Shyla BS Chemistry 201303 William Weiner- Environ Geology Griffin D Art Option 201303 Jessica Allen BA Art201303 Norby CScruby BS Geology Opt Exer Sci-Physiology Option Leigh Conor Ross & Molecular Biology BA Economics Frances BS Cellular 201303 Bryan Alex BA David Administr 201303 Catherine SWeissConstructed Major Business 201304 * Nurse MSears BA ** Student BusMLeigh Admin - Management Dylan Ross BA Philosophy BA Accounting 201303 Brendan Wellcome Madyson Monroe Michael BS Engineering 201303 Oberriter 201303 Julie BShafer BA Athletic Training Geology Lesjak Stephen G BA Environmental Studies Christine BA English-Writing Option 201304 MerilBA Wells Joshua James 201304 Merridith Shane Elleanor BA Spanish 201303 Obletz Page Interdisc-St-General Option Mathematics Lewis Robert Steven BA Business Administration M BA Accounting Economics 201303 Jonathan Sherer David Art-Graphic Design 201303 Samuel Wells JulieBA M 201303 Bus Ogle David BS Engineering Chemistry BusRae Adm - International Lipke Dylan Andrew BA Art-Graphic Design Option BA English - Communication 201303 Samantha Wells Matthew Caleb St-Teache 201303 James Siedler Renae BA Interdisc 201303 Bus Oliver Matthew BA Anthropology BusALoera Adm - International Sandra Paola -Criminology Option BA Psychology BA Sociology 201303 Benjamin Wells Rebekah Dawn Atkin BA Economics 201303 O'Malley 201303 Steven * NSirois BS Engineering Environmental Biology Michael Long Dana BA World History Arthur BA History-General Option Wernig HeidiBA Elizabeth Skoglund 201303 SvenBA ** Richard Economics Ontiveros 201303 Caleb Philosophy Art-George Art Option201303 Megan Lopez Rose BA MusicK-12 Teaching Option BA Accounting 201304 Derrick Alexander James J Weston BA Env Studies-Genera Opatken 201303 Zachary ESlick BA Student Constructed Major Art- Love Art Option201303 Morgan * J BA Interdisc St-Teacher Ed Option Jordan BA Bus Adm - International Bus 201303 Hillary White O'Neil Smith Florence BA Anthropology 201304 Ortega 201303 Anna Caroline BS Environmental BiologyGarrett Chemistry Lucy Nathan Andrew BA Psychology BA Liberal Studies-Prim-Art 201303 Kathleen Whitehorn Sophie DanielleSt-Teache 201303 Miriah Smith Rita BA Interdisc 201303 Ortiz M BA Psychology Geology - Environ Geology Opt Luneau Oliver W BA Env Studies-General Option George BS Cellular & Molecular Biology 201304 KylieBA David Administr 201303 Courtney Smith EWholly Business 201303 Bus Ott Elizabeth English-Writing OptionLiamBA Bus Macdonald Adm - International Lindsay Marie BA Theatre-Design & Tech Option G BA English-Writing Option 201303 Madeline Willard Janessa Rae Marie BA Anthropology 201303 Overton 201303 Amanda HSmith BA Exer Sci-Physiology Option Env Maddox Studies-General Option Robert Dylan BA Philosophy Economics Rose BA Bus Adm - International Bus 201303 Matthew Willeto Ashton & Human Smith Winchester BA Sociology 201303 Owens 201303 Laura Jenelle BA Env Studies-Policy OptSherri Psychology Madigan Joseph James BA Exer Sci-Sport Admin Option BA Marketing 201303 Tucker Williams Forrest R 201303 Alexandria Smith Brooks Fisher BA History-General Op 201303 Pallat Elizabeth BA English Adventure Education Magliocchetti Carl Thomas BA Psychology Riggs BA ExerSci-Exer Specialist Option 201304 JosieBS * Wilson Daniel St-Teache 201303 Taylor Snow Rose Interdisc 201303 Pate M Environmental BiologyJacobBA Economics Mallinger Hunter Lee BA Env Studies-General Option Patricia BA Mathematics 201304 Teresa Wineland Elizabeth-Crimino 201303 Pearce 201303 Taryn NSnyder BA Interdisc St-Teacher EdBrook Option Lauren BA Sociology Cellular & Molecular Biology Mancha Serena R BS General Biology Chemistry-Biochemistry George BS Engineering Wisner Michael Clinton&paul 201303 Pearson 201303 Risa NSockpick 201303 Ashley BA Mathematics Caprice BS Cellular Molecula Geology Maness Shelby Noel BA Political Science M BA History-General OptionTyler Wisner Sara BA Faye 201303 Pecore 201304 Thomas BA English - Communication Spandrio 201303 Jeffrey Lawrence Art-Graphic Design English Communication Marfia Anthony David BA Business Administration K BS General Biology 201303 Witherspoon Stephen Paul 201303 Peneku 201303 Kamali'i Pikake On Art-Graphic Design Option Spear Hoahu JohnBA Colin BA Art Env Masayesva Studies-General Option Marshall BA Adventure Education Livia BA English 201303 Caleb Yarbrough Patrick M 201303 Penry- Communication Allen BS Cellular & Molecular Biology 201303 Garrett Speas Mathew BA Sociology & Human Bus Mass Admin - Tour & Hosp Mgt Ryan James BA United States Woman WithHistory Two Richard BA United States History 201303 Ana Yarbrough Patrick M 201303 Sunshine Spotts Kathryn BA Marketing 201303 Jonathan Perry Lives Nat Amer & Indigenous Studies Engineering Matter BA Business Administration BA Lawrence BA Marketing Sprengeler-201303 Yazzie Ashley Dalton Persson 201304 Hunter David BA Bus Admin - Management BA Geology Matthews 201304 Michael Joseph BA Business Math-Secondary Ed Math Lois Accounting TesslerAdministration Mary 201303 Yazzie Denetria K Anne BA Option 201303 Phair Michelle D BA Anthropology General Music Studies Stephen Mazurkivich Jad BS General Biology 201303 Springmeyer Baley Alaina BA Anthropology 201303 Yeager Daniel Luke McDonough BA Adventure 201303 Phelps Education Kay BA Liberal Sociology & Human Services McBrown Laurel BA Accounting 201303 Kristal Starbuck Hannah Rose Studies-Prim-EnglishBA Mathematics 201303 Yeagy Vivienne Lorraine R Marketing Plas Hazel BA Bus Admin - Management BA Theatre-Perf &201304 DirectingStephen OptBA McCormick Michael BA Bus Admin - Management 201303 Joline Stellrecht Elizabeth Mary Sociology & Human 201303 Yousse Maxwell E Rose BA ArtPlate 201303 Joseph BA Bus Adm - Agricultural Bus CSIS - Computer Sc Option McCoy Callie J BA Spanish-Latin Option 201303 James Stephan AmericanKristin Nicole BA Bus Admin - Tour & 201303 Zabaluyev Vadim Dmitry S BA Marketing Art-Graphic Design Option BA 201303 Platero Michael Steven Political Science Engineering McCue Conner James BA English 201303 Stephens Lisa Amy BA Nat Amer & Indige 201304 Zahradnik Robert William Auston Environmental Biology Plotke Anton BA Business McCutchen201303 ElizaBS BA Adventure Accounting 201303 Timothy Stone Education Claudia Jade Administration BA Public Health 201303 Ziemann Benjamin B J McDermott BS Chemistry-Biochemistry 201304 Porter MStoneTraining BA Adventure Mathew Sean BA Athletic Sociology & Human Services 201303 Shannon Forrest Granville Education BA English Lee BA ** Bus Admin - Tour & Hosp Mgt Potter Andrew BA Env Accounting McDowell 201303 Joshua Eugene BA ExerSci-Exer 201303 Bradley StonebackSpecialist Option Brian D Studies-Culture Opt BA Music-Jazz Studies Jonyodah BA Art 201303Major Grace BA English Student Constructed M Student Constructed McEldowney Kailien WPowell BA Public Health 201303 Bethany Storosh Matthew Guy for Sec Tchrs OptionBA Environmental Stud

Elizabeth BA 201303 Art-Graphic Option McKenzieDesign Wesley BA 201303 Wade Liberal Studies-Prim-Sociology McKinney

Wright BA Psychology McLaughlin201303 Nicholas BA 201303 EnvMichelle Studies-Policy Opt Seamus McMorrow BA 201303 Taylor Psychology Mears NMele ArtArt Option201303 SeraeBA

United History Jacquelyn PruittStates201303 Alan BA Sociology Option S Quimby-Criminology BS 201303 Parker Bus Admin Management QuinnEdwards Arthur 201303 AylaBA BusRamone Admin - Management BA 201303 Rashawn Athletic A Raso Training

Amanda BA EnvRedmond Studies-General Option Caitlin BA

Haley BA Business AdministrationEmily StoutRenee Lyons BS Physics Strawn David

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Indy on the Street What has inspired you lately? Abby Engel Cortez, CO 19 Engineering

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Being able to hike in the high country Tyrus MacLachlan Greely, CO 19 Undeclared

Angus and Julia Stone

Time to start thinking about graduation! Sale

All Telluride 6pk cans $6.99 Sessions 12pk BTL Lager & Black PBR 30pk cans $16.99 SKA Mexican Lager cans now available!!! $6.99

Regular

$7.99 $9.99 $18.99 $7.99

-Coupon-

All Deschutes 12pk BTL $9.99 Reg $13.99 With coupon only

Pinnacle Flavored Vodka 750 ML $9.59 - Reg $11.59 With Coupon Only

Good from April 21st to May 10th 2014

695 Camino Del Rio, Durango, CO 81301 (970) 259-0144

Happy Hour Mon-Fri 4:00-6:00 PM 5% off beer 10% off liquor 5% off wine -Excluding sale items-

Ge t t he Pa r t y S t a r t e d !!! Martini & Rossi Asti/Rose Fizz 56 Spumante Taittingers Champagne Chandon Champagne all varieties

Sale

Regular

$12.99 $14.99 $35.99 $19.99

$15.69 $17.99 $45.99 $23.29

Monday-Saturday 10 AM- 6:30 PM, Sunday 12-5 PM * 927 HWY 3, Durango * 970 259 0283 * www.nowcdurango.com

Membership Appreciation

Days

The 4th & 20th of EVERY month

Member Pricing: $10 gram, $28 1/8, $52 1/4, $98 1/2, $180 oz. Non Member Pricing: $13 gram, $40 1/8, $75 1/4, $140 1/2, $230 oz.

Daily Specials for All Patients: Buy 1 gram of wax and get the 2nd gram of wax

Half Off

Not valid with any other offer. Colorado registered patients only. Must present coupon. Expires 5/11/2014

$170 an ounce for members

1/8th for $20 for members

$199 for non-members

$30 for non-members

Not valid with any other offer. Colorado registered patients only. Must present coupon. Expires 5/11/2014

Not valid with any other offer. Colorado registered patients only. Must present coupon. Expires 5/11/2014 for medicinal purposes only