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May Kicks Off National Bike Month See What the Wood River Valley Has in Store to Celebrate
Student Lily Gillespie Rides Through Life PG 12
Page 3
Boise Philharmonic Master Chorale to Perform in Sun Valley on May 11 Page 9
Catch up On Valley Business News: Chamber Corner, More Page 14
M a y 1 , 2 0 1 3 • V o l . 6 • N o . 1 8 • w w w .T h e W e e k l y S u n . c o m
Doug Durfey :
COURTESY ART
Idaho Gives This Thursday, May 2 BY KAREN BOSSICK
T
hirty-seven nonprofit organizations in the Wood River Valley are making it easy for you to
give. They’re joining together in a single day of statewide charitable giving on Thursday, May 2, called “Idaho Gives.” Representatives of the non-profits will have booths at Ketchum Town Plaza between noon and 2 p.m. that day. The Trailing of the Sheep even plans to offer photo ops with Dolly, the pet sheep, during that time, said Mary Austin Crofts, executive director of the festival. Other representatives will be stationed inside the Ketchum Visitor Center inside Starbucks from 8 a.m. to 6 p.m. where they will man a computer bank to assist people in making donations through www.idahogives. org. The site will offer information about the various organizations. Those who make a donation will be offered a free drink at Starbucks or entered into two-for-one specials on drinks and appetizers and entered into a raffle for prizes and wine at The Cornerstone Bar and Grill or a free drink at Starbucks. Gifts given through www.idahogives.org that day qualify organizations for additional cash prizes, thanks to event sponsorships by St. Luke’s Health System and Idaho Central Credit Union. The new local radio station KDPI 89.3 FM will interview those who contribute from 11 a.m. to noon. Donors can also call the station at 208-9286205 that day. “Many of our local non-profits collaborate daily, often in surprising and innovative ways, to improve our community for all. It only made sense for us to work together on this giving day as well,” said Lisa Huttinger, of The Advocates. Idaho Gives is part of a larger statewide effort designed to draw the entire state’s attention to the role nonprofits play in communities and the importance of sustaining them with donations, said Lynn Hoffman, executive director of the Idaho Nonprofit Center. It’s modeled after other philanthropic giving days in cities and states across the country. Here’s a list of the organizations that will be involved: Animal Shelter of the Wood River Valley, The Advocates, Blaine County Education Foundation, The Community Library, Crisis Hotline, Croy Canyon Ranch Foundation, Environmental Resource Center, Flourish Foundation, Girls on the Run of the Wood River Valley, Hailey Ice, Higher Ground Sun Valley, The Hunger Coalition, Idaho Environmental Education Association, “I Have a Dream” Foundation, NAMI – Wood River Valley, Inc., The Nature Conservancy, Northern Rockies Folk Festival, Nurture, The Papoose Club, Planned Parenthood of the Greater Northwest, The Sage School, Sawtooth Botanical Garden, St. Luke’s Wood River Foundation, Senior Connection, Sun Valley
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Priming the Pump of Local
Doug Durfey sautés bacon and onion together for a focaccia bread he is showing the students to make. The secret ingredient? Yogurt, which he substitutes for water, he says, because it helps the elasticity of the bread.
Athletes
STORY & PHOTOS BY KAREN BOSSICK
D
oug Durfey has served up $200-aplate dinners for U.S. vice presidents. And he’s cooked for some of the wealthiest and most powerful people in the United States at the exclusive Yellowstone Club near Big Sky, Mont. But, he says, he’s happiest when he’s cooking for a bunch of teenagers who consume up to 5,000 calories a day. Durfey cooks for the two dozen youngsters living in the Sun Valley Ski Academy’s residential dorm at the base of Baldy’s Warm Springs runs. And he’s top chef for several Nordic ski teams who rely on him for sustenance during competitions or summer ski camps in places like Bend, Ore., Park City, Utah, and Canmore, Alberta. “I take my job very seriously,” says
Durfey, who cooked for the Midwest Team, which took third at the recent Junior Nationals in Fairbanks, Alaska. “What the athletes take in nutritionally can be as important as the training they do. It’s rewarding to see these kids perform and know I had a small part in it. There’s nothing like seeing these kids stand on the podium and be able to say I cooked for them.” Indeed, Durfey—who has cooked for such Olympians as Morgan Arritola, Simi Hamilton, Caitlin Gregg and Lindsay Vonn—is constantly researching food values and ways of preparing food to see if he can’t give the young athletes an edge. He even recently began studying the Ayurvedic diet, which focuses on fresh produce spiced with turmeric, ginger, cumin and other spices, to see what he might take away from it. “I’m learning every day—I’m not an
expert yet. I may never be an expert, but I do everything I can,” says Durfey, who is working on a cookbook for coaches and athletes. “We have parents putting a huge investment in these kids by the time you count up how much it costs to train and travel. And I want to make sure they’re fueled as well as they can be.” Durfey works hard to meet the needs and wants of kids who may be living 2,500 miles from home for the first time in their young lives. The Chinese kids, for instance, want rice with every meal. When one asked for Chinese dumplings, Durfey obliged, rolling out 150 dumplings 45 minutes later. He also strives to meet dietary needs for diabetics, vegans and those with food allergies. He serves up comfort foods at occasion-
How MucH do you Love your MotHer?
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