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406 WOMAN
406 contents
HOME & GARDEN 12 You can go home again! 20 Spring Preparation for
Healthy & Hardy Growing All Season
22 Season Extending Secrets
HEALTH & WELLNESS
50 Bar W Guest Ranch Horses, Hats, History & Hospitality 52 Red Ants Pants 54 Rebecca (Tunkel) Lambrecht 58 History: Glacier National Park Centennial Celebration 62 Heidi Dancun
28 MINDFUL LIVING By Lee Anne Byrne
GROCERY SHOPPING
The Nurturing Center
68 Come play in our playhouses
30 ASK COACH DRU By Dru Rafkin Jackman, ACC 32 Spring By Kiersten Alton, RPH 34 Cutting-Edge Cosmetic Technology Midi-Lift
People & Places
70 Taffeta, sequins, and Satin, Oh my! Priceless Prom Trunk Show
Food & Flavor 40 Southern Comfort Ali McCarthy and her Crab Cake Delights
72 Graduating Girls of stillwater Christian school
In every issue 74 Shop Talk Mum's Flowers
42 How to Build a beginner pantry 44 Women in White Culinary Art at FVCC
Roma's
76 Professional Profiles Whitefish Plastic Surgery & Med Spa
Bella Colour Salon Insty Prints Mountain West Bank
78 406 Man Ryan Zinke, State Senator
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Publisher Cindy Gerrity cindy@montanasky.net
Business Manager Daley McDaniel daley@montanasky.net
Creative Director/Photographer Sara Joy Pinnell ayourartisan@yahoo.com
Staff Designer Vanessa Gailey vanessa@bloomcreativellc.com
Editor Kristen Pulsifer Kristen@whitefishstudycenter.com
Photography Intern Alisia Cubberly alisiadawnphoto@aol.com
Staff Photographer Brent Steiner steinerbw@gmail.com
Photography Intern Sierra Janelle Baker
Mom and Daughter Marty and Aimee Bartel are our cover models for this issue of 406 Woman. Marty is a vocal coach, and music consultant. She sings, and works part time at Machallie G's. Aimee is a sophomore at Glacier High and her two main interests are photography and snowboarding. They live in Kalispell.
Wardrobe courtesy of: Machallie G's in Kalispell
406 Woman
Photography by: Sara Joy Pinnell ayourartisan.com
Published by Skirts Publishing CopyrightŠ2009 Skirts Publishing Published six times a year.
6477 Hwy 93 S Suite 138, Whitefish, MT 59937 406-862-1545 info@406woman.com
View current and past issues of 406 Woman at www.406Woman.com
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Contributors Kelly Daigle is a
freelance journalist hailing from Denver, Colorado. An avid lover of adventure and outdoor sports, she worked in Annecy, France, for Salomon Sports prior to her experience as a hiking and rafting guide in Alaska. She is new to the Flathead Valley and when she is not writing, you will most likely find her at the Big Mountain in brightly colored ski clothing.
Amy May was born and raised in Bozeman, MT, Amy is equipped with a degree in Print Journalism from the University of Montana. She is passionate about meeting new people and documenting their unique and fascinating adventures. Since college, Amy has worked as a reporter at several community newspapers across the state, including Whitefish, Kalispell, Bozeman and Big Sky. Away from the office, Amy enjoys traveling to faraway places (but always coming home to Montana), pumping iron, reading library books, cooking, gardening and any other Martha Stewartapproved activities. At home in Whitefish with her English Bulldog, Norman, Amy is working towards her master degree in Public Relations.
Heidi Duncan is a former award-winning columnist and feature writer for the Whitefish Pilot. A native Montanan, Heidi was born and schooled in Kalispell and migrated north to Whitefish (after stints in the U.S. Army and at the University of Montana) in 1986. It was here, in a downtown watering hole, that she met Scott, her future and still husband. Scott and Heidi have two children, two cats, a dog, a house and half an acre of Montana soil to call their own.
Kiersten Alton, RPH,
is a pharmacist at Big Sky Specialty Compounding in Kalispell. She attended pharmacy school at the University of Texas in Austin where she learned about herbs, vitamins, homeopathics and how to make medicines from scratch (compounding). She helps patients reduce or eliminate medications and teaches classes on women’s hormones, environmental toxins, and nutritional and natural medicine for infants and toddlers. Recently Kiersten started an autism support group. For more information, e-mail Kalton@ bigskycompounding. com.
Tara Roth Raised in a family of educators in the Deep South, Tara Roth was born and bred to share her family’s passion for education. After moving to Wisconsin where she worked for clothing giant Lands’ End promoting the company and its apparel to our nation’s top-tier media, she ventured out west to Montana and joined FVCC as the communications and marketing coordinator. Tara and her husband Ben are the proud parents of 21-monthold River and are expecting their second bundle of joy this summer.
Amy Grisak lives with her husband, Grant, and their two rambunctious boys in Great Falls, Montana. Amy is a freelance writer who's blessed to be able to stay at home with the kids while she writes about gardening, cooking, health and outdoor recreation. Amy also loves teaching people how to grow their own food, and is a garden speaker as well as around-theclock resource for Great Falls' community gardens. For gardening questions, www. amygrisak.com.
Lee Anne Byrne is a Licensed Clinical Social Worker offering counseling in private practice in Whitefish, Montana. She blends holistic and conventional approaches in her work with adults, adolescents and couples, drawing on her extensive and diverse experience. Lee Anne also offers classes in mindful approaches to our moods. She can be reached at 406-862-1440.
Linda Andersen, At CHS County Store, Linda Anderson wears a lot of hats. She is a seed specialist and pesticide dealer as well as lawn and garden manager. A Montana native, Linda grew up in Frenchtown and studied range management, b otany and reclamation at U of M. In her free time, she enjoys hiking and skiing with her husband and daughter.
Bridget Michlig owns
and operates Muse – Style to Inspire on Electric Avenue in Bigfork. She has made the commitment to look for items made from organic and cruelty free fibers, produced through fair trade contracts, or produced in the United States.
Marty Pierson
is a marketing professional with a passion for writing, Marty recently relocated to the beautiful Flathead Valley. She currently spends much time creating fine art images from her original digital photographs. When not reading, she might be found exploring on gravel roads seeking the next unique subject. Her gallery may be viewed at callofthewildphoto. com/pierson.
Sammi Johnson is a
Montana native from the eastern side of the Rocky Mountains, now living in Columbia Falls. Outfitted with a double major in Business Marketing and Forestry Recreation Management from the University of Montana, Sammi is absorbed by the outdoor recreational market and its motivating individuals. Whether she is skiing, hanging with the hubby, hiking, conducting kitchen experiments, or perfecting her splash-less dive (with nose plugged) Sammi is proud to have a 406 area code.
Dru Rafkin Jackman
is a Certified Personal and Professional Development Coach who started Sane Solutions by Dru in 1998. In her former life, Dru was a script supervisor who worked in the “glamorous” world of television. And although she loved the camaraderie, teamwork and 80-hour weeks, she took a dare from friends and decided to follow her passion of supporting others. She lives in Whitefish with her husband. To contact her, please visit www.solutionsbydru. com.
You Can Go Home Again! Photo by Sara Joy Pinnell
Home & Garden
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406 WOMAN
You Can Go Home Again!
“We had Sunday dinner every week at my grandparents’ farm,” Kiersten recalled from her childhood. “I also spent a lot of time on the farm in the summer, and during calving season.” The warmth in her eyes as she shares photographs and stories of those days immediately relays her deep love of family and how important these memories are to her. In fact, returning to this very family farm, and raising her own children in a similar manner, was a dream Kiersten held in her heart as she became an adult. Today, she’s living that dream!
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teeped in History Kiersten comes from a line of Braig ancestors who respected the land and strongly believed in establishing a home– passing it down through the generations. Her grandfather’s family in (West) Germany have been living on a Braig farm for 400 years! Anton (Tony) Braig, however, came to Ellis Island at the age of 25. He established himself in the Whitefish-Kalispell area and married Mary Ann Voermans in 1936. Mary, as a young child, had immigrated with her family from Holland to “America” via Canada. Approximately one year after their marriage, Tony and Mary bought the farm. They farmed their piece of Montana soil for 48 years!
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fter clearing many trees (Whitefish used to be called Stumptown, you know!) with horses, dynamite and bucksaws, they planted grains. But, many people in the area associate the Braig farm with turkeys. It was the place to go for your Thanksgiving bird–a turkey farm famous throughout the Flathead Valley.
Bob Braig (Kiersten's father) and his brother Jake as children. Photo courtesy of the Braig Family.
“I’ve always wanted to convert an old barn to a home,” Kiersten said. “This home is fashioned to “fit” the farm, but still has the interior feel of a barn.”
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ob Braig, Kiersten’s father, and his brother Jake grew up on this wonderful farm. Bob’s love for the family farm led him to protect it with a conservation easement through The Montana Land Reliance. This easement establishes that there can never be more than 4 houses on the approximately 300 acres.
on the property and built their new “green” home on the exact site. Kiersten’s goal was, and still is, to do minimal damage to the environment. The family focuses on using sustainable materials, reusing, recycling and reducing waste.
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heir new home, built by Erin McCauley of Legacy Custom Builders, incorporates as much old wood and other old items as possible to limit the number of trees harvested for the building process. It really does t is definitely a setting worth protecting for many have 63 windows! More amazing is the fact that they reasons. In addition to the farm’s historic and family are many different sizes in keeping with the look of an significance, the location is spectacular. Big Mountain old farmhouse. “I’ve always wanted to convert an old and several of the peaks of Glacier National Park are barn to a home,” Kiersten said. “This home is fashioned just a few of the scenes outside the 63 windows in the to “fit” the farm, but still has the interior feel of a barn.” new house. The trains go by and wildlife abounds. On The open wood beams in the main living area certainly the farm itself you would find Kiersten and Jack Alton create that feeling, and it’s not every home that has (her Flathead High School sweetheart, who became a sliding barn door leading to the master bedroom. her husband), their three young children, two dogs, 25 “My father and a family friend built this door using chickens, 2 geese, 2 ducks, and (oh, yes!) a turkey. barnwood they purchased locally,” Kiersten shared with great pride. Her father also built their dining room iersten’s dream of returning to the family farm was table from local wood. It is obvious that Bob Braig is still about love of the land as well as family tradition. very involved and loves the family farm as much as his The Alton’s moved the old farmhouse to another spot daughter.
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The New-Old “Green” House
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Grandma (Mary) Braig harvesting the turkeys. Photo courtesy of the Braig Family.
very room incorporates, at least, one unique old feature–many a part of the original farm. The most noticeable is the flooring in the main living area, kitchen, living room and dining room. It’s made from the wide wood boards of the old Braig hay shed. The master bedroom ceiling is wood from the original white fence that went around the old farmhouse. It still has the look and charm of an old fence. The laundry room floor is the linoleum from the original farmhouse. It’s still in wonderful condition and 50 years old! Upstairs the boys’ bedroom is decorated with a border made of old fence posts from the property (another creation contributed by “dad”) and their daughter’s bedroom has wallpaper from 1930 to 1940. Yes, Kiersten located an old wallpaper factory online and this is original. She’s even added wallpaper inside the closets–something often done in older farmhouses.
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406 WOMAN
Spring Preparation for Healthy & Hardy Growing All Season
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(Flowers, Vegetables, Herbs, Lawns, Gardens, Pastures)
pring has arrived again in the Flathead and, while we did not have a harsh winter, I’m always glad to get outside and put my hands in the dirt. Preparing my garden and flower bed for another season invigorates me, and I love to watch the cows, horses and deer enjoying the first new blades of grass in their pastures.
Written by Linda Andersen,
CHS Seed Specialist & Lawn & Garden Department Manager
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aking care of your yard, garden or pasture is work, and now is the time to begin. Whether you use your land for farming, pasture, wildlife or lawn and garden, we all know that it takes a fair amount of effort to keep it healthy. The rewards are always worth it; nourishing your animals, enjoying homegrown vegetables, beautiful flowers and everyone looks forward to a family barbecue on a well-cared-for lawn.
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n Montana, after a long winter, we all tend to jump the gun or begin too early on many of these projects. Earlier is not always better when it comes to sustaining healthy plant life. We’re all anxious to open the gate and let our animals out to graze in the early spring. April and May are critical months in the growth of grasses, but you can easily damage the root system. When we allow this to happen, undesirable plants can take hold. Healthy vegetation wards off weeds!
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everal steps need to be taken now to prevent or repair the situation. First and foremost, devise a grazing and fencing plan. Graze in rotation by fencing your pasture into sections and enabling your animals to utilize one section, while grasses in another section are allowed to rest and grow. I always try to graze one half and leave one half so that vegetation isn’t damaged—it’s also a great health benefit for your animals, as they are ingesting less dirt, sand, intestinal parasites and invasive weeds. In addition, you need to formulate a plan for weed and pest control throughout the season.
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ext, get a soil test done. We cannot properly nourish or fertilize plants without knowing the composition of our soil. This applies to our lawns, flowers and vegetable gardens as well. Do-it-yourself
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Season Extending Secrets Gardeners are not a patient bunch. Regardless of the “last frost date” we want to see green, and we want it now. With a few handy tools and techniques, we can start to garden weeks before it’s considered safe– particularly great news in this area where many of us aren’t surprised to see snow in June.
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here are numerous methods to guard tender plants, or to push the envelope to set out seedlings early and get a jump on the season. Here are a few in my arsenal of season extenders.
Wall-O-Waters
Wall-O-Waters have been around for decades and are the tomato lover’s best friend. These ingenious inventions allow you to plant heatingloving vegetables four to six weeks before the last frost. They’re ideal for the final series of frosts and can even withstand a few inches of snow. The concept is simple. You set the empty water teepee over the planted seedling and fill the side compartments with water. I usually place a 5 gallon bucket over the seedling to protect it while filling the teepee, then pull it off to allow the teepee to close in upon itself. The water is warmed by the sun during the day and radiates the heat at night. The closed Wall-O-Waters keep the seedlings toasty warm, even during snowstorms. You can remove them after the danger of frost has passed, but I leave them on throughout the summer for additional protection. I place my tomato cages on the inside of the Wall-O-Waters to keep them open and give the tomatoes support, as they grow taller than me.
Health & Wellness
Mindful Living
406 Woman
by lee anne byrne
Emotions in their natural state arrive and leave. Babies remind us
of how to have a natural and mindful relationship to our emotions.
They experience their feelings, express them, release them and move on. A baby who was moments ago wailing from the depths of their soul, can be playing with unfettered glee now. The adults around them marvel at the total change. HOW do they do it???
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abies are mindfully focused on their immediate experience. They have not yet been socialized to avoid, stuff, pretend, ignore or dramatize their own emotional world and so what they feel is simply allowed to be. Once expressed, it is done and over with and they are on to their next moment without any emotional baggage. Oh, what simple joy! Alas, as we grow, we are directly and indirectly taught that there is something unacceptable about our emotional experience and expression. We begin to guard it or conversely, to give the presence of emotion some supreme implication and grow it to epic proportions. Both of these styles result in distortion, ineffective expression and incomplete release. For most of us, our relationship to ourselves, each other and life itself is impacted by a contorted and difficult relationship to emotional experience. Oh what a mess! What is a person to do who would like to shift towards a more natural relationship to their emotions and still function in the adult world? An accessible step in the right direction is to practice The Sedona Method. The Sedona Method: Your Key to Lasting Happiness, Success, Peace and Emotional Well-being, by Hale Dwoskin and published by Sedona
Press outlines a simple 4 step process to shift our relationship to our emotions. I teach this approach to my counseling clients and use it myself. What I like about it is that the steps include self acknowledgment. It also provides us a simple avenue for release and therefore, paves the way for us to move freely from the past moment into our present moment. Also it can easily be used in the course of our ordinary day when we encounter uncomfortable or distracting feelings. The Sedona Method consists of asking yourself four questions. They are:
1) What am I feeling right now? This and the next question are acknowledging. Paying close attention, being mindful, to what we are feeling helps us expand our view beyond the dominant feeling. We will typically notice various feelings. Once in awhile, you might even notice that amongst the challenging feelings is a “positive” one as well. 2) Can I allow it? As the Beatles’ song says: “Let it be.” In this step instead of trying to change what we are feeling, we simply let our feelings have their moment in the sun of our own awareness. Give it a go. You may find it easier and more satisfying than you
would guess. Closing your eyes and focusing on your breathing may help. Give it a minute or two. 3) Would I release it? Am I willing to let it go now that I’ve let it be? Having allowed ourselves to experience our emotions in the moment, we need not carry them into our next moment. This question is a reminder to the self that we have an option to release the feelings and move on. Answer this question honestly. Here are some possible answers: “Yes.” “No.” “Maybe.” “Later.” Regardless of your answer to this question, go on to the next one. 4) When? It is a funny thing but even if you have said “No” to question #3, you may find that you have a specific answer to this one. Answers to this question might be: “Now.” “Later.” “Someday.” If the answer to the last question is something other than “now”, then start over again as soon as possible. If you find that The Sedona Method does not help you acknowledge, release and move on, and the feelings are repetitive over time, then you may want to consult with a counselor.
To help you learn the four questions, write them down and put them in your purse, bag or wallet so that you have them with you whenever you want to use the method. With a little practice you will soon have the questions down and can use them any time that you want to be like a baby and simply feel, release and move on. Give it a try and enjoy mindful living!!!
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Dear Coach Dru: by dru rafkin jackman,acc
Dear Coach Dru,
Any tips for better time management? I’m a working mom and I never seem to get my professional and personal to-do lists under control. The lists keep getting longer and I end my days wondering how I can get so much accomplished without making a dent, let alone doing any of the fun and interesting things I’d like to do that aren’t on any lists at all. Thanks, M.
Dear M., You’re not alone in having the experience that no matter how much you attend to during a busy day, you may not be attending to those things that make a real difference for you. Good time management continues to elude most of us. We scramble to deal with what is most urgent first and the really important items like health, quality time, meaningful projects and rest often fall to the bottom of the list. It doesn’t help that while effective time management has been the subject of countless books, personal/ professional development strategies and talk shows for decades, it’s still a hot topic that frustrates most of us. Yet with all that socalled ‘help,’ most of us still struggle with doing what we said we would do when we said we would do it. Our to-do lists grow longer, and our experience of falling behind grows larger and heavier. Why? The answer lies in our perspective of time and the desire to manage something that can’t be altered. Time runs on a continuum. It slows down for no one. You can’t control time the way you can control your money or your food intake. You actually have control over those things (even if it doesn’t feel like it sometimes)—you can spend less, save more, eat a smaller portion or choose one food over another. No matter how difficult it may be to say no to
a second piece of cake or a new pair of shoes, you have a choice. But you cannot manage time. You can’t slow it down, speed it up or save it for later. The key to effective time management has less to do with time and more to do with us. Scheduling, meeting deadlines and taking actions that propel us toward what is truly important lies squarely on our ability to focus our attention so that we become effective in our use of time rather than our ability to ‘manage’ it. The reality is that there is no such thing as time management. Now What? Now, we take a closer look at what’s not working. We begin to identify what might actually help us to crawl into bed at night with a smile on our faces, because we know we attended to, at least, one thing that moved us closer to what really matters to us in life. First, the truth about some common, and not necessarily effective, ways we make use of time:
1. Multi-tasking. Our brains are not wired to focus on more than one task at a time. Research shows that when we think we are multi-tasking our brains are simply shifting back and forth from one task to the other; we’re never fully focused on two tasks at once. 2. Taking Unscheduled Diversions. Saying, “I’ll just do this first” usually means, “I don’t think I can do this.” You can. 3. Giving in to Distractions, such as repeatedly checking your email, eating and shopping online, is a great excuse to not do what you said you would. 4. Allowing Interruptions. No matter who you are or what your situation is, it is okay to say, “Not Right Now” at some point during your day.
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406 WOMAN
Spring in the Air by Kiersten Alton, rph
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pring is in the air, or at least I thought it was. This time of year always brings a smile to my face. The animals are emerging from the forests, the Canadian geese are picking their mates for the year and the first green shoots are coming up in our flowerbeds. Soon we will have sun, vitamin D, fresh fruits and vegetables—the mud will be gone and spring will be here. Yum yum, I can hardly wait to plant my garden and begin the season of plenty.
It always amazes me how much we know about growing vegetables, yet we seem to know so little about growing a healthy body. We know the PH of our garden soil, yet when was the last time you checked the PH of your body? Did you know a common sign of a toxic system is unwanted weight gain? That got you thinking, didn’t it?
This time of year is an excellent time to help the body purge the poisons we have accumulated over the past year. Detoxification has many health benefits, such as improving your quality of life, losing weight, restoring healthy gut function, improving your immune system and helping to shift your body toward health instead of inching toward illness.
Your body is detoxifying all the time. We are constantly ingesting, inhaling and absorbing pathogens, chemicals, allergens and many other toxins. A healthy liver, kidneys and intestinal tract can eliminate most of these toxic exposures. What happens when your liver is tired, your digestive tract is constipated and your kidneys are bombarded with too many soft drinks and not enough water? As you can imagine, when your system is not operating optimally, toxins are not eliminated. They are stored elsewhere in the body and slow down the whole system. A sluggish system will gain weight, be tired and get sick more often.
There are many ways you can support natural detoxification. The human body is extremely adaptable and, with a little help, can eliminate most all the toxins we encounter on a daily basis. A food allergy test will help you determine which foods are slowing you down. In addition, there are foods that help to naturally support your body’s ability to detoxify. Cruciferous vegetables, such as broccoli, bok choy and cauliflower, contain phytonutrients which help the liver function better. Asparagus is great for the gall bladder. Limiting refined sugars and processed carbohydrates will help free up the liver to work on toxins, such as pesticides and other chemicals in our food.
A healthy digestive tract is the most important organ system for proper detoxification. Proper elimination every day is critical for getting rid of unwanted toxins. Your digestive tract is lined with a mucus membrane which when functioning properly acts as a barrier to stop unwanted proteins and pathogens from entering the blood stream. We need to have a healthy balance between good bacteria and bad bacteria. Antibiotics and a diet high in sugar and processed foods are just two examples of things that can kill off good bacteria. Probiotics, or good bacteria, are found in yogurt and kefir. Daily intake of a probiotic supplement can be beneficial for people who are chronically constipated, have GI problems or want to help their body detoxify naturally. Deep breathing, exercise and healthy eating are just a few ways you can help your system detoxify naturally. No matter what you do, detoxification should not make you feel bad. If you are feeling sick, running a fever or really tired, it may be a sign that you are detoxifying too quickly. Take it slow and incorporate changes one at a time. Your body will appreciate the attention. Breathe the fresh spring air, get some good safe sun exposure and smile—winter is coming to an end!
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406 WOMAN
Cutting-Edge Cosmetic Technology Medi-Lift introduces non-invasive, anti-aging solutions.
Photo by Katie Gunderson
by Kelly Daigle
Holly Clandfield, RN,
at Medi-Lift Face and Body Solutions in Bigfork, is a magician when it comes to non-invasive, nonsurgical and non-chemical body treatments. Her specialized products and procedures are used by stars such as Demi Moore and have lasting effects. Among the many spa treatments available, Holly’s clients return for the specialized anti-aging solutions such as V-Probe and LED Light therapy, which keep them looking young and fresh.
Originally designed as a medical method for treating musculoskeletal injuries and wounds, Dermaglow LED Light Therapy also reduces and reverses the appearance of aging and damaged skin. The effect is a significant and noticeable cosmetic enhancement. It stimulates your body’s natural regenerative system, accelerating the replenishment and repair of collagen and elastin, restoring a more youthful appearance. Among the many advantages to Dermaglow, you will see facial, neck and chest rejuvenation, fine lines and wrinkles disappear, and loose skin tightened and lifted. Dermaglow is completely non-invasive, with no thermal damage or pain.
For immediate results on minor skin irregularities, try the V-Probe treatment. V-Probe works on the principle of radio vaporization by various probes. High frequency and radio frequency technology rapidly and precisely remove age spots, spider veins, clogged pores and more. It is a fast and simple aesthetic procedure. As an alternative to Micro-dermabrasion, Plasma-Ablation and ElectroIonization transforms sun damaged, rough textured and loose skin into beautifully healthy, refreshed and hydrated skin. Plasma-Ablation works in a non-invasive manner by pushing a plasma field generated by a wand
“Everyone wants a great butt,” says Holly,
“high and tight. This will get you
there!” into the skin. This treatment is quick, and does not imbed crystals into the skin or dehydrate the tissue. Unlike micro-dermabrasion, there is no after treatment following Plasma-Ablation, making this a true “lunch-time” procedure. And the best part is that it keeps working even after treatment! In order to shape up for spring, Holly recommends the Tri-Phasic Body Sculpting treatment. “Everyone wants a great butt,” says Holly, “high and tight. This will get you there!” This treatment is safe, pleasant and relaxing. It utilizes electrical frequencies in conjunction with heat and vibration to break down fat. According to Holly, it tones muscles, reduces cellulite, and sculpts the body into perfection. Many of these treatments are used by A-list stars at the Academy Awards and are a favorite of Oprah! Demi Moore loves the Oxygen Facial and Light Therapy while Robin McGraw, in her book “ What’s Age Got To Do With It?,” raves about her youthful skin and the simple procedures that are offered at Medi-Lift.
“These treatments turn your skin into a babies butt,” adds Holly, “ They really are unique and have lasting effects.” To give yourself the gift of a Medi-Lift facial, Dermaglow rejuvenation or other treatments, give Holly a call at Medi-Lift Face and Body Solutions at 837-3223 or visit her website: www.mediliftspa.com.
Cheffy's Photo by Sara Joy Pinnell
Food & Flavor
406 Woman
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406 WOMAN
Southern Comfort: Ali McCarthy and her Crab Cake Delights
As spring blossoms over the valley and the days grow longer, there is an instinctual urge to purge the remains of winter; whether it is in pounds off the belly or heavy food stuffed in the pantry. We are itching to get out of the house and embark on an adventure. For some residents of the Flathead Valley, that opportunity came in the form of a culinary delight. Ali McCarthy, of Ali Catering and the Apple Barrel, orchestrated a unique cooking demonstration complete with wine and laughter at their Kalispell location. Flathead Valley explorers entered the Apple Barrel with little knowledge of what was to come. The invitation, sent out via mailing list for the Apple Barrel, encouraged participants to come and enjoy southern-style crab cakes, a specialty of Ali’s, as well as other seasonal flavors of the valley. They were treated to wine, hors d’oeuvres and a lesson from a French Culinary Institute graduate. It was a family affair featuring Ali’s son and daughter, who enlivened the crowd while wandering around in Curios Chef cooking apparel for young chefs. Ali’s parents helped behind the scenes, keeping a watchful eye on the crab cakes in the oven (and the little ones for that matter). People of all ages and occupations looked on with zealous eyes and growling tummies. Ali and her assistant Stephanie gave a brief introduction before beginning their epicurean voyage; delicious Blue Crab Cakes with Ali’s signature remoulade sauce. The 30 participants eagerly watched as Ali mixed, chopped, molded and created with the expertise that only a trained chef, and mother of two, could portray. Ali, a native to South Carolina, prefers to use blue crab for her cakes because they are a sweeter crab, more succulent.
The crowd watches as Ali transforms simple ingredients, such as red and yellow peppers, celery, onion and garlic, into a culinary masterpiece. The crab cakes are skillfully patted down into the appropriate shape, lightly seared until golden and popped into the oven to bake. Helen, Ali’s mother, aids in the kitchen and keeps a watchful eye on each cake until they are cooked to perfection. Each crab cake is delicately laid over a bed of ‘sexy slaw’ consisting of Napa purple cabbage, carrots and a light drizzle of vinegar and olive oil. The cakes are topped off with a luscious remoulade sauce and garnished with an orchid. Even before biting into these little bits of heaven, your mouth can’t help but water with the elegant presentation and inviting aroma. These really are the tastes of pure southern comfort.
Participants were given printed recipes from Ali and began to peruse the aisles at the Apple Barrel, a fruit and vegetable market owned by Dana and Dave Cordell, taking in the massive variety of canned jams, jellies, pickled vegetables and more. Watching Ali cook around brightly colored tomatoes and fruit can inspire anyone to become a chef. Ali works from the kitchen at the Apple Barrel, running her catering company, and hopes to hold future classes featuring chicken enchiladas and fish tacos. She recently began baking pies, cookies and brownies for the Apple Barrel and plans to expand on this as well.
“I never had bologna at my house growing up,” she laughs, “ for us, it was frog legs and escargot.”
Ali began her culinary career at a young age. “I never had bologna at my house growing up,” she laughs, “ for us, it was frog legs and escargot.” Ali’s mother was a wonderful cook and instilled a strong sense of creativity and passion in her children through the art of cooking. With a background in hotel, restaurant and tourism from the University of South Carolina, Ali moved away from her southern roots to attend the French Culinary Institute in New York. There her cooking skills were honed and perfected. “After school I worked at a little bistro with no set menu. Every day was an adventure. I learned how to be creative.” Ali relocated to the Flathead Valley with her parents and began Ali Catering six years ago. She dabbled in other kitchens in the valley before starting her own business. Ali says she “enjoys having full creative rein. I wanted to cook something special for people.” Today, she caters for events from as large as 1,200 people, down to an intimate dinner for two. Whether Ali is catering for you, or showing you her secrets during a cooking demonstration, you can be certain that she cooks from the heart, with passion and creativity. Ali and her family really are southern folks who appreciate good cooking, great hospitality and even better wine!
By Kelly Daigle Photos by Sierra Janelle Baker
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Eat Good, Feel Good The Apple Barrel
The Apple Barrel, a Flathead staple since 1996, kept its doors open this winter to the delight of Flathead Valley residents. Featuring affordable, pesticide-free produce, the Apple Barrel offers a large range of local products. Jams, jellies and pickled vegetables are abundant while brightly colored tomatoes and apples beckon to be eaten. Many of the products here are made in Montana and a local favorite is the Hutterite eggs and chicken. Owners, Dave and Dana Cordell, strive to make their business a community affair and host many events to fill certain needs within the valley. The Cordells have a great knowledge base when it comes to organic and local food. Dave began his career as an orchardist growing favorites like cherries, plums and apples on the family farm in Washington. They now work closely with local farmers to ensure their products are fresh, and come from within the community. New to the store is large range of cooking gadgets, knives, cutting boards and more. They also feature a distinctive cook wear brand, Le Creuset, that comes in funky, retro colors and helps add to the colorful environment around the store. Ali McCarthy’s cooking demonstration was the first of its kind and the Apple Barrel hopes to continue this tradition and expand on the event. Throughout the spring and into the summer, Dave and Dana hope to feature other local chefs. The idea was born from a passion to show people how to can fruit, like peaches and pears. Because that is not possible in the winter, the Cordells teamed up with Ali and began the cooking demonstrations. “I felt the desire in the community for an affordable cooking class,” says Dana, “and this was the perfect way for people to get together and enjoy the simple act of cooking!” All proceeds from the classes are donated to the local food bank. Bottom line, the Cordells love what they do and their store is a reflection of this passion. “It feels good to bring healthy food to our community. We want to keep it affordable and family friendly,” says Dana.
Hours of operation: Monday thru Friday 10:00 to 6:00 and Saturdays and Sundays 10:00 to 5:00.
Ali’s Blue Crab Cakes with Remoulade Sauce
Yield – approx. 24 hors d’oeuvre size cakes 1ea.
pound jumbo lump blue crab,
picked through for any shell
½ea. sweet yellow onion, small diced 2ea. Celery stalks, small diced 2ea. Garlic cloves, minced 1/3ea. orange or red bell pepper, small diced
1/3ea. yellow bell pepper, small diced 2ea. whole egg plus two yolks 2T fresh parsley, chopped 1/4C remoulade sauce 1 1/4C bread crumbs, panko 1 1/4T worchestershire sauce 3-4 dashes tobasco sauce 2t dijon mustard 11/2T old bay seasoning Saute onion, celery, and garlic in extra virgin olive oil until translucent, cool. Combine all ingredients in large mixing bowl and fold together. Form cakes to desired size, panko coat, sear, finish in oven and serve hot.
Remoulade sauce
2t capers with a little juice 1-1 ½ ea. lemon juice and zest 2t dijon mustard 1T worchestershire sauce 3/4C mayonnaise Dash sriracha 1/2t tarragon To taste, salt and pepper Combine all ingredients in a food processor until smooth.
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“How to Build a Beginner Pantry”
The big question lurking with today’s economy is how to save dollars. One of the biggest savings lives, currently, in your pantry. Are you guilty of “Costco-sized” purchases that are such a deal at the time and never get used? Or, are you guilty of buying a new spice every time you shop, because you are positive you are out of it? These are common habits to fall into, but cost dollars in the end.
Let’s start with a basic pantry, and then figure out what to do with your extra purchases. Must Haves.
Sea or kosher salt Black pepper Olive oil (preferably extra virgin) Dijon mustard Red and white wine vinegar Balsamic vinegar Chicken broth Honey Sugar (granulated and brown) Soy sauce Minced garlic (fresh is the best) Dried herbs Tomato (paste, diced and whole) Preserves or jellies (orange marmalade
or raspberry are very good choices) Mayonnaise (lite is fine) Hot sauce (Louisiana has the best variety of flavors) Staples forCooking Pastas (your favorites) Rice (white and brown, if you prefer) Cheese (cheddar, mozzarella and Parmesan) Eggs (your preference on the color) Butter (salted and not salted) Lemons Bread (English muffins and your bread of choice)
Fresh veggies (tomatoes, potatoes, celery, jalapeño, hardy lettuce, onion and your favorites that last) Fresh herbs (parsley and cilantro) Canned tuna (canned boneless salmon is, also, wonderful) Canned beans (your favorite) Proteins on Hand Boneless skinless chicken breast Pork loin Tilapia London broil or flank Ground beef Lunch meats
All of the above can be kept frozen for several months.
“T
Women in White
by Tara Roth & Marty Pierson Photos Courtesy of FVCC
he profession is physically demanding,” she said. “It can be grueling standing on your feet all day. It’s hot working in the kitchen, and there is a lot of heavy lifting involved.” Hillary Ginepra is talking about being a chef.
As an instructor in the Culinary Arts Program at Flathead Valley Community College (FVCC) and a highly trained professional chef, she knows exactly what it feels like to be a woman in the kitchen for long hours. Hillary Ginepra has seen the industry change dramatically since she launched her career. There were many times when she was the only woman in the kitchen, and men dominated the management roles. Today, she points out, things are changing and more women are serving in supervisory and advisory roles. Traditional female-dominated baking and pastry roles are no longer the only options for women choosing this career path.
Prior to joining the faculty at FVCC in 2005, Hillary taught for prestigious culinary institutions, including the Calphalon Culinary Center in Chicago, the New England Culinary Institute in Vermont and the Cooking and Hospitality Institute of Chicago. She operated her own catering and personal chef business for private clients, often working on yachts in the World Trade Center Marina in New York City, and joined a team of caterers for famous clients including Charlie Trotter and Oprah Winfrey. Her expertise centers on cooking with local, unprocessed foods, learned while studying at the Natural Gourmet Cooking School in New York. This chef training program is currently the only one in the United States focused on wellness through the use of whole foods. Hillary believes the profession is an art form—food is continually changing and evolving creating constant new challenges. Chefs get to utilize their intelligence and creativity.
And, it isn’t just about cooking. “It’s a big business,” Hillary says, “and it is really growing.” Career opportunities in this industry are abundant throughout the world. “You can travel and work everywhere in the world, and you will always have a skill that you bring along,” continued Hillary. “Retail, wholesale or sales in general are a huge aspect of the industry— food styling and photography are also a large part. Chefs can work for hotels, resorts, cruise ships…anywhere in the world where there is food!” Writing about food, restaurant catering, recipe tasting, working for large corporations as food technicians, as personal chefs for celebrities, in bar and beverage management and in agriculture as nutritionists, are just some of the roles available to the professional in the culinary field.
According to Hillary, women are as successful in this profession as men. “Women have to do the work and hold their own, and that involves having a thick skin and a hard shell,” she said. “Women have to be prepared to take it and dish it right back. Now, more and more women are proving they can do the job, and that has led men to have a different attitude and to respect women working in a professional kitchen.”
While she knows from the personal experience of being a mom of two boys and a professional chef that it is a balancing act, Hillary still loves her chosen profession. She can’t imagine doing anything else. The most rewarding aspect of the industry for her is teaching. “I enjoy watching my students grow,” she commented. “It’s fun to share my knowledge with them.”
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T
wo young women, born and raised in the Flathead Valley, now attend the Culinary Arts Program at Flathead Valley Community College (FVCC) learning from professional chefs Hillary Ginepra and Howard Karp. Both Megan and Erica grew up loving to cook, but the stories of their journeys to this program are unique..
M
egan Secrest practically grew up in a kitchen! Her mother managed Northern Lights Saloon in Polebridge, and childhood days of “hanging out” evolved into teen years of helping out as hostess and busing tables. It seemed natural for her to take a job in the kitchen at the old MacKenzie River Pizza Company location in Kalispell after graduating from Flathead High School. Although she moved on to pursue other careers, and relocated to Bozeman, none seemed to “fit.” Finally, working for a local bakery and sandwich shop brought back fond childhood memories and a lifestyle she loved. One night, on the spur of the moment, Megan decided to attend culinary school. Her decision made, Megan returned home to enroll in the Culinary Arts Program at Flathead Valley Community College. The Craggy Range Bar & Grill in Whitefish hired her to man the salad station and make burgers and sandwiches on the grill. She was the only female in the kitchen, joining a team of four males who welcomed her with open arms. “I think they appreciated having a girl in the kitchen,” she said. “I had to hold my own, but was always able to ask for help. I never backed down from any of my responsibilities, regardless of how demanding and strenuous. I softened the atmosphere.” Direct experience in the restaurant business really helped prepare Megan for culinary arts school and the rigorous demands of the profession. “The industry is a very hard environment to work in both physically and mentally,” she said. “Standing on the line in the summer when it’s 105 degrees in the kitchen is draining. The hours are long, and they differ from our society’s traditional work hours. We’re going to work when others are getting off work. We work on the holidays, when most people are off. Our ‘days off’ are mostly when everyone else is working. You have to literally marry yourself to the job and get used to being exhausted.” On the flip side, the work schedule demanded in the restaurant business creates a close-knit environment for restaurant employees. According to Megan, a strong connection develops and employees become like family;
lifelong relationships are forged. In addition to attending college to study culinary arts, Megan now works at Colter Coffee in Kalispell. She also serves as the purchasing agent for the college’s Culinary Arts Program, a position that entails purchasing all of the food used in the program, the majority of the supplies, placing phone orders and shopping in the community four days a week. She ensures that all of the food is stored, labeled and dated correctly, so it is healthy and safe for people to consume. “It’s great experience to have under my belt, especially for management and upper level training,” she commented. “It involves a lot of running around, but I am so glad I took the job. You don’t really learn purchasing skills in the industry–everything is all ready for you.” It is this experience, combined with her passionate instructors at the college, that has motivated Megan to work her hardest and gain the most out of the program. “From the start, Chef Howard told me, ‘You can do whatever you want. It’s not going to be easy, and you have to work for it. But you can do it,’” she relayed. Both Chef Hillary and Chef Howard have been instrumental in providing Megan with the motivation to stick with the program and its demands. Megan feels that having a male and female instructor in the kitchen creates an excellent dynamic. “Chef Howard instructs with traditional, old school methods, while Chef Hillary provides us with a more modern approach,” Megan continued. “They both bring their legacies to our program, which is very inspiring.” Megan finds the profession rewarding and FVCC’s Culinary Arts Program to be equally valuable. “I love it,” she says. “I wouldn’t want to go to another school where you have 20 instructors, and you only see them for two weeks at a time. Just because you live in a small town in Montana doesn’t mean you can’t get equally, if not better, training than you can get from culinary schools in large cities.” Following graduation in May of this year, Megan plans to return to Bozeman and pursue her new career. She’d like to specialize in baking and
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Women in White pastry. “Baking is so technical, and it involves so much more than throwing something in a pan,” Megan laughed. “You have to know what you are doing and do it right!” Megan experienced this firsthand when asked to create a wedding cake spread for two friends. “That was incredibly huge for me,” she said. “It was the hardest, and most gratifying, thing I have ever done in my life. It was then I realized, wow, I can really do this for a living.” “Food is a way of connecting people,” Megan mused. “It holds the basis for celebration and nourishment. It’s such a wonderful thing to be able to connect, share and laugh with others over good food and drinks. It is very rewarding knowing you are serving something people really enjoy. That’s the most important thing to me–bringing people happiness.” Erica Cantu’s younger years took a different turn when she became pregnant while a senior in high school. Illness during this pregnancy put graduation plans on hold. In fact, for the next ten years, Erica devoted herself to providing for her family—two daughters joined her first son. Working as an administrative assistant paid the bills, but wasn’t all Erica wanted for her future. Although the idea of change was intimidating, she obtained her General Educational Development (GED) Diploma and went on to enroll in the Culinary Arts Program at Flathead Valley Community College. The desire to use better cooking methods and serve her children nourishing meals initially inspired Erica to pursue culinary studies. She wants to introduce her young three to wide varieties of foods and flavors. She doesn’t want to raise picky eaters, with diets limited to foods like macaroni and cheese. Her efforts are already paying off. Her 8-year-old son recently tried squid without hesitation! “The kids have developed a love for spices, such as cumin, chili powder, garlic and basil. They prefer to eat at home and don’t crave fast food,” says Erica with a smile. Dinners at home with family were a big part of Erica’s childhood, and she wants to carry on that tradition. Cooking has also presented opportunities for more interactive time with her kids—they love to help mom in the kitchen. Making pasta and cookies, cracking eggs, stirring mixes, rolling out the dough and piling on the pizza toppings are some of their favorite tasks. They even make their own yogurt! There are, of course, sacrifices that go along with attending culinary school. The hours often conflict with many of her children’s activities. “I
wish I could watch my son play hockey on Friday nights, but my kids know I am doing something to benefit all of us in the long run,” Erica shared a bit sadly. Putting a mother of three through school requires a team effort. Joel, Erica’s fiancé, serves as her lead support, keeping their home clean and watching the three youngsters while Erica works and attends classes. Erica’s parents are also right there to help, when Joel leaves town for his own work. In addition to family and culinary school, Erica has two jobs! She is employed by Head Start as a dishwasher and she works as a workstudy student at FVCC. Thursday evenings and Saturday mornings are spent assisting her instructors’ during Continuing Education classes. Setting up burners and tables, washing dishes, prepping stations and serving dishes are just a few of her tasks. Every Friday night, she’s sous-chef during the college’s Chef’s Table program, taking a leading role in helping firstyear interns organize servers and select and schedule hors d’oeuvres according to the menus. Erica has gained a lot of her skills and experience just from the Chef’s Table program. The program has taught her how to plan, prepare, organize, obtain a head count, plan menus and purchase ingredients without being wasteful…all critical skills in the kitchen and for her next big venture…planning the tenth year reunion for the Flathead High School Class of 2000. “I really enjoy Chef’s Table,” she said. “It’s such a rewarding program. It’s a catered event where our guests leave with smiles on their faces.” Returning to school has changed Erica’s life, filled an emptiness she experienced. She loves the program at FVCC and is grateful for her new future. Now, it’s about even more than the worthy goal of better nutrition for her family. After graduation this fall, Erica plans to partner with her mom who owns Texican Tamales, a local call/mail-order tamale business that provides delivery service. She also hopes to begin scouting out locations for expanding this business and opening a restaurant. Meanwhile, Erica continues to enjoy cooking and all of the challenges it presents. “Cooking has really become a part of me,” she said. “It has definitely opened me to trying new foods. Before enrolling in the Culinary Arts Program, I never would have tried oysters. I now make everything from scratch and love to cook with lots of flavors. Even my fiancé, who never tried before, is starting to cook!”
For more information regarding the Culinary Arts Program at Flathead Valley Community College, visit www.fvcc.edu/academics/careertechnical-programs/. Then select Associate of Applied Science and choose Culinary Arts from the list. You can also learn more about Chef's Table.
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People & Places
Bar W Guest Ranch
Horses, Hats, History & Hospitality:
Thinking back to my childhood growing up in Colorado, my fondest memories are spending time with my family outdoors. I vividly remember packing up the car, driving into the Rockies and spending weekends hiking, exploring ghost towns, rafting rivers and horseback riding. I recall being enamored by the grace and elegance of horses and their soothing qualities. I cherish the moments of my youth spent by the fireplace with a small, intimate group of loved ones experiencing the beauty of my home state. When I was invited out to the Bar W ranch, nestled in the backwoods of Whitefish, my childhood came flooding back to me and I couldn't help but think of the many families who are shaping their memories at this home away from home. This quaint dude ranch has an incredibly friendly staff who welcome you into their family and encourages you to kick off your shoes, throw on a pair of vintage cowboy boots and relax into a simpler way of life. Your wake-up call comes in the form of fresh scones baking, and your transportation has four legs! Set at the base of Spencer Mountain and overlooking beautiful Spencer Lake, this 100-acre ranch is surrounded by 3,000 acres of state forest, teeming with wildlife. I imagine families in the summer, sitting on the back deck of this lodge listening to the silence as the sun sets over the lake and greeting the big sky with smiles. Dude ranching became popular in the early 1900’s as a response to the romanticized American West. Known for hospitality, folks in the west began welcoming guests from the east and lovingly named them, ‘dudes’. The Dude Ranchers Association was formed in 1926 and now enjoys over 100 members, including the Bar W. This tradition of warm, western hospitality is continued on the Bar W ranch and each guest is treated to a week of adventure and charm. The ranch features outdoor and indoor arenas for horseback riding, team penning, sorting cattle, pole bending and many other activities. And when you have had enough of being in the saddle, there are many other activities like swimming, fishing, hiking, skeet shooting, square dancing and archery. The 6,200 square foot lodge, affectionately named, “the heart of the ranch,” is outfitted with rustic western memorabilia like cowboy hats and saddles and all the modern amenities. The lodge is complete with eight wonderfully diverse rooms, a large family style kitchen where you eat around the wood dining table with staff and other guests, and a distinctive charisma that invites and warms. The ranch claims to have the best down-home cooking this side of the Mississippi and I would have to agree. Their meals are prepared with love and are served in hearty portions.
For larger amenities, the Bar W offers a private cabin with two living quarters that can be shared or enjoyed separately. With rustic room names like the Bear Den, Eagles Nest, Solitude and Appaloosa, you will peacefully sleep in the comforts of nature. One guest beautifully described the ranch as, “not just a vacation. It’s like going home and putting on your favorite pair of slippers.” Most guests choose the six night/five day package with a Sunday check-in and departure the following Saturday, however, they also have three and four day packages. The ranch is open year-round and features diverse activities for any time of year. My favorite is the evening wagon ride dinners out to the lakeside gazebo! Ashley Arment, Bar W staff explains, “its takes someone special to come out here and have an authentic vacation. You learn about yourself on our ranch and you progress in ways you didn't know were possible. That’s why we want people to come for the whole week.” When you arrive at the ranch you are paired with your very own horse for the week. The staffers match you with a horse based on personality and ability and most people form amazing relationships with these animals. “Its incredible to see how much people want to be involved in this whole experience,” Ashley says, “I have seen guests up at the crack of dawn helping to feed and groom their horse.” “Whatever your expectations are, plan on doing a whole lot of riding while you’re here. There is nothing like spending your day in the saddle on a good horse and seeing great country with some great people,” says Ted Harvey, manager.
The Bar W blends elegance and old west authenticity to create an atmosphere that will forever be engrained in your memory. There is an amazing sense of freedom in this area and I cannot think of a better way to see Montana than on horseback! They say home is where the heart is and I have feeling many families call the Bar W ranch their home! Getting there is easy (leaving is tough!)…
The Bar W ranch is located just 3.5 miles from the heart of downtown Whitefish, heading north on highway 93 toward Eureka. Call for reservations at 406-863-9099 or visit the website at www.barw.com. The ranch is open year round!
By: Kelly Daigle Photos by: Sara Joy Pinnell
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Outdoor Woman Red Ants Pants
D
id you know? In red ant colonies the female ants do all the work. It's a bit of trivia that became the inspiration for Montana entrepreneur Sarah Calhoun's White Sulphur Springs-based apparel company. Her Red Ants Pants brand of sturdy, high-end women's work pants is designed to fit a woman’s frame. Whether bucking bales, gardening, hiking, building trail tread, hauling or remodeling, Montana women do it all. Surrounded by hard-working hard-playing Montana women, Calhoun recognized a void in the women-specific work apparel market. Thus began her journey as a small business owner catering to women. As Calhoun sought to fill the void in this untapped market, she began producing bomber pants designed by women, for women and focused on comfort, function and flattery. “You can’t fit curves into square pants," recalls Calhoun. "So I thought it was about time to provide another option.” Founded in 2006, Red Ants Pants boast durability made from socially responsible cotton canvas duck material, double reinforced seat and front and 35 different sizes in two cuts; curvy and straight.
K
eep it real, keep it local In the beginning stages, Calhoun made decisions about the business's core values that have not wavered today. Calhoun is committed to producing her pants
100% in the USA. “I think that creating and supporting jobs on our soil, with good working conditions is part of my responsibility as a business owner. Yes, I could be making a heck of a lot more money if I chose to manufacture our pants in China, but looking at the big picture, who is that truly benefiting?” Calhoun explains. Despite urges from some industry peers to abandon her "keep it local" company vow, Calhoun maintains a productive relationship with a mother/daughter manufacturing company out of Seattle. “They have 23 employees who are treated well, paid well and enjoy good working conditions,” Sarah states.
W
orkin' Woman's Headquarters The sleepy south-central ranching town of White Sulphur Springs, Montana is an authentic location for Red Ants Pants Headquarters. After reading Ivan Doig’s This House of Sky, Calhoun says she had to see for herself the book's setting. She immediately fell in love and relocated from Bozeman. With a population of fewer than 1000, Red Ants Pants’ storefront sits in an historic old-west style building on Main Street. The downtown location has served Calhoun well. “White Sulphur Springs is the perfect spot for me and the business. I wouldn’t have it any other way,” Calhoun says.
T
our de Pants Fully fessing up to her slim business background,
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Calhoun embraces her innate creativity to drive her business. In her words she is able to “think outside the box because I don’t know what the box is!” For her small business, Calhoun relies on social marketing, word of mouth and 1964 Airstream trailer to spread the word of Red Ants Pants. “Tour de Pants” is the term Calhoun coined for her grassroots marketing road-trip. Calhoun, Maggie Doherty (her pal and sidekick for Pants journeys), the “Anthill” (the pet name for the trailer) and Border collie, Nellie, have made three extended trips across most of the western United States. The traveling pants team
visits women’s homes for private pants parties, hosts fashion shows and attends trades shows. Private pants parties are a bit like the ultimate new-school Tupperware party. They offer an opportunity for the community to come together to connect and celebrate their hardworking friends. “We have no idea what to expect when we arrive at house parties," says Maggie Doherty. "We don't usually know our hosts. And for all of our doubts and slight insecurities, we've always been more than welcomed into the homes of women across the country. It's amazing what this small company has done to bring together and celebrate working women. Sometimes I laugh and think, ‘all this support, energy, enthusiasm and sometimes tears all for a pair of pants?’ This is a true sisterhood of traveling pants. We get emails from people who followed us for miles on the highway to find out more about us. It's surreal at times.” Hitting the road in the Anthill has given Calhoun insight into who her customer is and what they love about Red Ants Pants. “Tour de Pants” is headed out again
this spring down the west coast to Sacramento. Red Ants Pants will revisit the “Women in Trades” tradeshow for women union workers in Sacramento. Last year Calhoun found this show to be a great representation of Red Ants Pant’s core customer. She and Doherty met women working in trades as pile drivers, welders, electricians and construction workers. These women have been succeeding in a man’s world their entire lives, and wearing men's pants. So, Calhoun says, they were overjoyed to find pants made for them by people who understood their efforts and lifestyle. “The women we met in Sacramento became huge fans of Red Ants Pants! They almost got emotional over our story and product—fully knowing that Red Ants Pants represent far more than a pair of pants,” Calhoun recalls. “I feel as if we owe it to these amazing women to return.”
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ecoming Queen of Your Colony Calhoun invites every women who has ever felt frustrated with illfitting men’s pants that ride too high to be their colony's leader and track the Anthill to its nearest tour stop. Or, call Sarah Calhoun and host a pants party in your community. You’ll be the queen of the anthill. For more information about Red Ants Pants and its story check out www.redantspants.com. Follow the Red Ants Pants blog to track their adventures in the Anthill. Pants, belts, t-shirts and other accessories can be purchased on the website or at the storefront. Call 406-5473781 to order or arrange a pants party.
By Sammi Johnson Photos by Kelly Daigle
Turning The Tables on Men s the company A continues to grow and expand, Calhoun
is surprised to find a few brave men who are also becoming fans of her brand. The quality of material used and the optional straightcut pant has given men the opportunity to be consumers. The amount of men spotted wearing Red Ants Pants are growing. So, Calhoun officially invited all men to join the pants party.
From the Red Ants Pants website:
Hello Hello! To all you men out there! Many have asked, “Pants just for woman, That’s not fair!”
Well here’s our response. So listen up well. If you like this idea, a great story you’ll tell. See, a hard working man should not be shy, To pull on our pants, and give em’ a try. You don’t need curves or well-rounded hips, We’ve got a straight cut; they’ll bring a smile to your lips.
So line up fellas, now here’s your chance… We’re finally gonna let you into our pants! -Sarah Calhoun
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Rebecca (Tunkel) Lambrecht
Photo by Flash Image Photography
It’s
not everyday you get a chance to mingle with movie stars and world-famous musicians and entertainers, but for Bigfork native Rebecca (Tunkel) Lambrecht, it’s just another day on the job. In terms of physical distance and lifestyle, Montana couldn’t get much farther from the buzz of Hollywood. But for Rebecca those two contrary locations offer the perfect balance of personal and professional life. Currently working in Artist and Talent Management for ReignDeer Entertainment, Rebecca helps coordinate details for the likes of Britney Spears and other entertainers. With personal offices in Los Angeles and Bozeman, MT, she’s found a way to make a Big Time career in Hollywood and make a home in the Big Sky. “I think it’s a kind of secret weapon,” Rebecca said of bringing a Montana work ethic to Hollywood. “Growing up in Montana you are taught to work really hard, to earn what you have and to take direction well. It keeps me an authentic person.”
Rebecca is at home in Bozeman with her husband Jason, who was born and raised there and who owns a window business. “We are constantly going back and forth, but we’ll always have our Montana home,” Rebecca said. “It’s important and I know that I might get lost in the bright lights without it.” Though she loved growing up in Montana and the Flathead Valley, Rebecca said she always knew there was more opportunity out of the state and that she couldn’t wait to get out and explore the world. This past year, Rebecca had an opportunity to literally explore the world as she traveled with the 2009 “Circus” Tour starring Britney Spears. Working directly with the tour producer in the tour management department, Rebecca handled ticketing for VIP guests and logistics for the tour. She handled the vendors, put together budgets, worked with the promoters and served as a liaison between the tour producer and the rest of the operation. Averaging four shows every week, the tour completed 97 shows last year. With more than 200 dancers, production personnel and management in tow, Rebecca said it appropriately felt like a traveling circus. “There’s every type of personality on the tour, and you live with practically all of them,” Rebecca noted. She added that she became accustomed to having her travel details coordinated for her and staying beautiful hotels and having a catering company traveling along. Rebecca says she always knew she’d eventually find her way to Hollywood. “I’m not sure I ever felt like I had a choice. I always felt like that’s just what I was supposed to do,” she says. From pretending she lived in a make-believe TV show as a child, to cutting out photos of celebrities, Rebecca says she was always intrigued by the energy surrounding the world of ‘show business.’ At Montana State University in Bozeman, Rebecca studied Motion Picture/Video/Theatre, graduating with honors in Media and Theatre Arts. And after a summer spent working in Las Vegas as a production assistant with the Academy of Country Music Awards, Rebecca made connections with the folks at Dick Clark Productions – the company responsible for producing many of the major award shows. The job only lasted 10 days, but Rebecca says the connections she made have put her where
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she is today. “Since everyone is freelance at these award shows, if you work hard and people like you, they ask you to do their next show too,” she said. “In this business, one thing truly leads to the next.”
And for Rebecca, that show led to another and another and now she has more than 50 shows under her belt, including the Golden Globes, the Academy Awards, Independent Spirit Awards, Academy of Country Music Awards, TV land Awards and Premios Deportes. As well as specials like Miss USA, The Amazing Race and New Year’s Eve LIVE from Time Square.
For award shows, Rebecca works with the talent department that books presenters and performers, reserving them and coordinating their details. “There’s a lot of finesse in asking certain talent to do certain things,” Rebecca said. “We make pairings on who presents with whom and this all has to make sense with the order of the shows awards and the relationships the talent has with each other and what projects they have coming up along with what categories they are presenting. It’s a huge collaboration.”
After returning home from the Circus World Tour last year, Rebecca was hired by Britney Spears’ manager Larry Rudolph to work for his expanding management company that recently merged with legendary manager Irving Azoff’s company. “With work, I always knew that if I could prove myself then they’d let me work more and more from Montana as time goes on,” she said. When she first began commuting from Montana to Hollywood, Rebecca said travel organization was tricky. “I was overwhelmed booking flights, but then it became normal and routine,” she said. “I don’t even think about it anymore. It’s like getting in a car. I’m always working on my Blackberry working to get ahead on tasks. I think the key is being able to switch gears quickly. That takes practice!” Without technology, Rebecca says her long distance commute would be impossible. “I’ve adapted to working anywhere, anytime – whether I’m in a hotel, my kitchen or in bed, as long as I have my Blackberry I can do almost all my work,” she said. At home in Bozeman, Rebecca also recently hired an assistant to help her coordinate the home and office while she’s not there. And Rebecca admits that sometimes her assistant serves as a messenger between her and her husband. “Otherwise all we would talk about is business!” she said. When she’s at home, Rebecca said she tries to enjoy Montana the way it’s meant to be enjoyed: running with her dog, photographing old barns, skiing and spending time outdoors. And for those looking to get out and explore the world, Rebecca’s most fervent advice is to network, network, and network. “One thing always leads to the next. That’s how this business works,” she said. “Get out there and have lunch, dinner or drinks with everyone you meet. You may not even know why you’re having lunch with someone, but just start talking and things will happen.”
By Amy May
To contact Rebecca Lamrecht for speaking engagements and opportunities she can be reached at lambrechtasst@gmail.com.
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Top Ten Backstage Moments from Rebecca Lambrecht - Hilary Swank riding her bike to the red carpet at the Spirit Awards -Helen Mirren leaving me a personal message on my cell phone to double check the time of her rehearsal at the Golden Globes -Traveling the world on tour with the Britney Spears "Circus" Tour -Needing crowd control in our production office hallway for the Jonas Brothers at the American Music Awards -Mariah Carey arriving for her opening performance on the LIVE telecast of the American Music Awards with less than 5 SECONDS to air - Will Smith jumping over the rope on the red carpet to catch up with his wife, Jada Pinkett Smith at the Oscars
-Kenny Chesney asking me to take my shoes off and stand next to him so we could see who was taller during rehearsals at the American Country Music Awards
- Jumping in a golf cart with Beyonce to go to the top of red carpet at the American Music Awards - Walking onto Willie Nelson's bus to get him to come out and come perform at the American Country Music Award's This was my first show and I didn’t know I wasn’t supposed to go on the bus!
-Walking down the red carpet at the Oscars holding hands with Taraji P. Henson. She was so happy to be there and so excited. I had seen her on the Spirit Awards the day before so she grabbed my hand. - Being a background actress in the debut of Brad Paisley's "Alcohol" on the ACMAs
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History: Glacier National Park Centennial Celebration by: Bridget Michlig In Our Own Backyard – The Crown of the Continent
Living as we do surrounded by craggy peaks, pines, deer and bald eagles, it is easy to take for granted the astounding beauty in the formations of Glacier National Park – after all, many of us see these mountains from our kitchen windows or on a drive to the grocery store, if we even bother to look up. It is equally easy to sit out the summer season, leaving the park to the roughly two million annual visitors. However, this is the year to make the drive, brave the crowds, and join the celebration of Glacier National Park's first one hundred years. Ask Kass Hardy, Park Naturalist and Interpreter as well as Centennial Coordinator, why this birthday celebration is important and she'll answer forcefully, “ Our national parks protect the heritage of our nation. The story that they tell is worthy of sharing with a great deal of pride, especially as we mark such unique anniversaries.”
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A Secret History of Glacier National Park A View Inside Glacier National Park: 100 Years, 100 Stories is a compilation of stories from 100 individuals. Starting In early 2009, the Glacier Centennial Program hosted a contest requesting stories that celebrated Glacier's history, inspired personal connections, and engaged future stewards. over 200 stories were submitted by people located all over the country. Truly a grass roots operation, volunteers handled everything from story selection to editing.
A View Inside Glacier National Park has five sections: stories from park visitors; stories from people who grew up in the park; stories from permanent park employees; stories from seasonal employees; and stories that toast the centennial anniversary of the park. The book was published by the Glacier Association, one of the park's partner organizations, and released in December 2009. Says Kass, “We sold out of the first edition in early March 2010. This amount of interest in the book is very telling of how important human stories are to such a special place. 100 different views of the park have the ability to tell a secret history of the park that inevitably has a beautiful ripple effect. It adds an inspirational element to the centennial that an event or program would likely be less able to do. This is a historic publication- and the park is truly honored and inspired by the response.”
Not Just for Hiking
Even a casual visitor has a sense of the natural wonders of Glacier National Park. The gentlest stroll along the boardwalk of Trail of the Cedars delivers enormous trees, sheer rock faces glistening with rivulets of water, and
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Glacier Facts
What is called Glacier National Park today was coined the 'Crown of the Continent' by naturalist and author, George Bird Grinnell in 1901.
Glacier is one of the few places in the contiguous 48 states that continue to support natural populations of all indigenous carnivores and most of their prey species. Two wolf packs – the Dutch Pack and the Kintla Pack, reside in relative safety within the park. Glacier Park is home to the largest population of Grizzly Bears in the lower 48 states. Along with black bears, they are classified as carnivores, although less than 25% of their diet comes from meat. Bears forage at dusk and dawn. Either start your hike early to see them, or postpone your trek until after breakfast to avoid them. Glacier provides an outstanding opportunity for ecological research and management in one of the largest areas where natural processes predominate. As a result, the park is a designated biosphere reserve and Waterton-Glacier International Peace Park has been designated as a world heritage site.
Glacier Waterfall Painting by Brett Thuma
Glacier National Park is one of the most ecologically intact ecosystems remaining in the temperate regions of the world. Due to wide variations in elevation, climate, and soil, five distinct vegetation zones overlap in Glacier and have produced strikingly diverse habitats that sustain plant and animal populations, including threatened and endangered, rare, and sensitive species.
Centennial Art Shares Inspiration
Painters and photographers have been informal stewards of the natural world since
man first derived pigment from mud and mineral to paint cave walls. Contemporary artists continue to find inspiration in settings of natural beauty, large and small. Without doubt, Glacier National Park has contributed to the inspiration of many of our local artists. Recognizing this, fourteen pieces of art were selected for Glacier National Park's Centennial. These pieces will be on tour throughout the state of Montana for the Centennial Celebration. While the artwork itself is inspiring, the legacy of it lies in the lessons of inspiration and message of stewardship from each of the artists. Bigfork artist Nancy Dunlop Cawdrey's vivid paintings of the west on silk are a fixture in the Flathead Valley. Bold color applied with a deft and delicate touch is Nancy's signature—it is no surprise that she was chosen as a Centennial Artist. Her painting The Crown Jewels features bear, eagle, fox and salmon, among a group of animals representing the diversity of the ecosystem of Glacier Park. Writes Nancy,“What would Glacier Park be without the wonderful diversity of wildlife? They are all integral and interdependent upon each other and the natural world that Glacier Park preserves. Without our fellow creatures in all their splendid uniqueness, the world would not be as engaging as it is here in Montana. When I spot a mountain bluebird, a family of skunks, a sandhill crane coming in for a landing, I stop, I engage and I feel inspired by the simple beauty of a fellow traveler. I am a part of the whole, part of the wonderful diverse world. Native people believe that everything you need to know in this world can be found in nature; the changing seasons, the patterns of behavior in other species, the acceptance of life and death… Perhaps nature is the best teacher in helping the human race to accept people of different persuasions, different skin color and different ways of living.” Many of the Centennial artworks depict places familiar to even a casual visitor to Glacier Park. Many feet have trod the Highline Trail. Many eyes have absorbed the wonder of Logan Pass and the Garden Wall. One of Brett Thuma's two oil paintings chosen shows just such a scene. Brett, also of Bigfork, is a frequent visitor to Glacier National Park, carefully timing his visits in order to capture just the right angle of sunlight, or peak bloom time of the native grasses and plants. It was on a trip up to Logan Pass that he was inspired to create his original oil painting Glacier Waterfall. Of it, he writes, “This scene inspired me to climb up the creek bed. I then chose to portray the view from a very low angle all the way up to the lofty heights of the Garden Wall above, still bathed in the evening sunlight. Perhaps it will inspire the viewer to explore the wonders of the Highline Trail. Maybe they will wonder what happens to the water as glaciers melt from climate change and less and less water flows down to the rivers below. I hope in celebrating what we have, we will become better stewards of this magical place called Glacier National Park. It can teach us a lot, if we choose to listen.”
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GROCERY SHOPPING by H.O. Duncan
I
may never be forgiven for feeding my now raw vegan daughter cheap hot dogs and Kool-Aid and taking her to MacDonald’s for Chicken McNuggets. I’ve tried to explain that back then we didn’t know any better, but I still feel the organic wrath emanating from her toxin-free pores. She lives in California, which is a good place for vegans, because there are many stores, markets and restaurants that cater to the vegan among us. When she comes home to visit her family in western Montana, however, her options are fewer. That’s not to say we don’t have everything a vegan diet requires – we just don’t have it all in one place. When my kids were small, grocery shopping was a fairly straightforward affair. You’d drive to the closest supermarket then, list in hand, go up and down every aisle for the weekly staples: milk, bread, cheese, produce, meat (burger, usually, given the budget in those earlier, leaner years). But when I set out to prepare for meals this past holiday season, grocery shopping was no longer the simple one-stop, 45-minute experience it had once been. In order to appease my visiting vegan daughter, budding vegetarian son (who’d been convinced by big sis to “give it a try”) and my meat-and-potatoes husband (albeit with blood pressure and cholesterol issues), it was clear that I’d be visiting several different stores, bearing several different lists. Now, we do have a lovely farmers market in our community… from May through August. And while the newer supermarkets have an impressive organic produce section as well as a variety of health food options, they don’t necessarily have organic raw agave syrup or seasoning kelp granules. Thus a visit to the specialty market downtown that caters to the purists, plus a quick swing into the liquor store for some wine made from organic grapes (and no doubt mashed into pulp by vegetarian Oregonians in an oaken vat harvested from a well-managed, regenerating forest). Back in the kitchen, I realized there were bigger issues than where to buy the food. I failed to grasp the extent of my daughter’s veganism, until she informed me that none of her food or utensils could touch or be touched by anything that had touched our food -- food tainted by…ugh… dead animals. Which was frankly a relief, because I had no idea what I was supposed to do with the many new and exotic foodstuffs I’d purchased. Do you boil a spelt or skin it? How do you clean a tahini? Can you actually make an edible dish out of seaweed, quinoa and coconut butter? She was on her own. In fact, we were all on our own. I noted with amusement one morning that my daughter drank a glass of hemp milk while my son, in his idea of a vegetarian breakfast, added rice milk to Cap’n Crunch w/ Crunchberries. My husband used non-fat pasteurized milk on his lowfat raisin granola, and I had soy milk on my protein-rich, flax and fiber
cereal. And to think that in the 1960s my mother mixed whole milk with powdered milk and water and everyone in the family poured it on their Corn Flakes. Those were simpler times. Despite our dietary differences, we all seemed to be relatively accepting of each other’s food choices. My daughter’s rant against the beef industry was stopped short when I reminded her that our red meat came from the elk her father shot with his bow and arrow. The elk was lean, organic and leading a free-ranging, happy and healthy life. At least until opening day. My teenaged son gave the vegetarian thing a good two-week run, then got blind-sided by a Philly cheesesteak at work and decided he could live with that. We all enjoyed the vegan pumpkin pie, and the holiday meals were, if not traditional, varied and delicious nonetheless. I no longer have to serve macaroni and cheese or beanie weenies for budgetary reasons (not that I would daughter dear, not that I would). And though I’m a frugal gal at heart, I’ve come to view grocery shopping as something of an indulgence. I now enjoy making two or three stops in order to fill our larder with the freshest, best, and tastiest foodstuffs. I probably get the same kind of rush from food splurging as Paris Hilton does from an afternoon on Rodeo Drive. I sometimes wear big sunglasses when I shop, too, though my dog doesn’t come close to fitting in my purse. And thankfully, the only thing akin to paparazzi on my outing is the automatic speed detector on Baker Avenue. Thanks in large part to better grocery shopping, I’m happy to report that my entire family has healthier eating habits these days. My son recently gave up the Cap’n Crunch for Kix – which is kind of like giving up chicken fried in lard for chicken fried in vegetable oil, but still. Even my extra-large golden retriever gets a “healthy weight” dog food. None of us are immune from lapses, however. My avowed vegan daughter copped to eating some halibut. I regularly consume more pasta than is prudent. And late the other night, I caught my husband wolfing down the cheap hot dogs that I use to bury our dog’s thyroid pills in. He looked at my disapproving face, ketchup hanging off the side of his mouth as he plucked a crumb from his shirt, then, in an obvious attempt to lessen his digression, said sheepishly, “I used a whole wheat bun.”
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Community:
Taffeta, Sequins, and Satin, Oh my! Priceless Prom Trunk Show
Imagine
walking into a room full of beautiful prom gowns. Each direction you look something catches your eye. The shelves around you are filled with designer shoes and there are tables of dazzling jewelry waiting to be tried on. Three chic girls are at your ‘beck and call’ acting as personal stylists; cookies and sushi wait on the table, looking mouth-watering. This dream became a reality for the high school girls in Columbia Falls when Outside Media
organized the Priceless Prom Trunk Show featuring gently used dresses and shoes. Excited girls pour in, giving $10 at the door and begin eagerly searching through racks of prom dresses in all shapes and sizes. Some are short and sassy, others long and elegant. Taffeta, sequins, and satin; halter, strapless, and spaghetti strap! Each dress is unique and beckons to be tried on. Girls burst out of the dressing room to seek approval from friends and moms while the gals of
Outside Media lend their creative eye and act as personal stylists pairing elegant high-heeled shoes with the perfect dress and accessorizing with long earrings and spunky bracelets. Michael Jackson pumps through the radio as girls circulate and stop at each desk, which has been transformed into a beauty bar, and whisper to each other as they piece together their outfits. “That dress is going to look awesome when you enter for the grand march,” one girl giggles to her friend. The energy in the room is electrifying and addicting. Younger sisters look on with envious eyes, wishing they were old enough to attend prom as Moms gaze longingly at times that have passed. Whatever the age, this event brings out the girly side of life and smiles are
abundant everywhere. Dresses, shoes, and accessories were donated from all over the Flathead Valley as well as manicures, boutonnières and corsages, gift certificates, dinners and more. For the low price of $10, Columbia Falls High School juniors and seniors could pick one dress, one pair of shoes and accessories. The money will be donated to the prom committee. The idea for this event was originally a ‘Dress for Success’ theme to aid the Speech and Debate team as they competed across the state. This idea evolved into the Priceless Prom Trunk Show. “We all have old dresses in our closet, why not bring them out and let some other girls have fun with them,” exclaims Sammy, PR rep for Outside Media. A Facebook page was developed to advertise the event, as well as flyers that were posted around CFHS. The turn out was more than expected and many girls left delighted with a new prom outfit for a very low price. “It is so hard to find dresses in Columbia Falls. If you find a cute dress in town, you know so many other girls will have the same one. You either have to order online, go somewhere else or have your mom make it,” explains one high school girl, dress in hand, searching through the shoes. “The dresses here are unique, that's cool!” Hilary Hutcheson, owner of Outside Media, hopes to continue this event for other formal dances in town and each dress that was not picked up will be shown again at later trunk shows. Some girls who attended the event already want to donate their old dresses for future generations of prom-going gals. “This is amazing, I cried when I found out. I love our town,” says Darby, mother of Cedar who will no doubt look ravishing at prom in her purple dress, black Calvin Klein heals and gold hoop earrings. By Kelly Daigle Photos by Alisia Cubberly
UPSCALE RESALE
Designer Brand Name Fashions
Nucleus & 6th • Columbia Falls • 406.249.8167
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Community: Education
Graduating Girls of Stillwater Christian School
Exchange Student
D
a Yeon Hwang came to Stillwater Christian School from Seoul, South Korea as a 9th Grade Exchange Student with Quest International. Four years later she is nearing graduation and the distinction of being the first international student to attend all four years of high school and graduate from Stillwater Christian School. When Ty came to Stillwater she claimed Christianity as her religion, but by her own admission, did not possess strong personal beliefs in her nominal faith. “Religion was never very important in my family, but at Stillwater I am learning what I really wanted to learn [about my faith]. When I return to Korea, I will be the spiritual leader in my family.” When asked about what drew her back to Northwest Montana and Stillwater Christian School year after year, she noted it was the small school environment, relationships with teachers, and the tremendous friendships she has formed that made being a world away from home possible. There are eight senior girls in Stillwater’s Class of 2010, a close-knit group who has shared hundreds of hours together in class, on the choir risers, on the athletic travel bus, in sport competitions, at Christmas Banquets, at high school retreats, and at one another’s homes. Each of these young ladies has shared the companionship of the others through all four years of high school, and now as they make plans to go their
separate ways for the first time, they reflect on those activities and time spent with each other. For Lindsay Vander Ark, it was the way the basketball team “really clicked and grew together as a team.” “Four years of volleyball bus trips,” are the memories that Amy Carlin will treasure. Ellen Vogel was able to participate as a senior on the newly reformed women’s soccer program and, “winning tournament games as a brand-new team,” was a special highlight of her senior year. “The choir trips and overnight high school retreats will be the things I will remember most,” stated Courtney Iverson. Alisha Soule agreed with her classmates that the bus trips for sports travel formed strong relationships among the senior girls. There was no hesitation for Dana Topp when asked about what’s been most meaningful to her throughout high school. “I have valued the relationships that I have built through sports and classes. We have all been there for each other, especially this year when I tore my ACL. They were all there to pray with me and for me. It really meant a lot.” Julia Bray is the Stillwater Christian School veteran of the group, having attended SCS since first grade. Relationships with teachers and coaches over the years were also the element of greatest significance
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Shop Talk : Mum’s Flowers By: Kelly Daigle Photos by: Alisia Cubberly
U
pon entering Mum’s Flower shop,
you are not greeted with low buckets of water holding carnations wrapped in cheap cellophane; no, rather an intricately detailed interior design that is playful, eccentric and chic. Songbirds silently speak to you from their branches above the main display, as exotic floor plants come to life like a venus fly trap. The décor inside this quaint flower shop is country-chic with a splash of vintage sophistication. Cara Finch, new owner, is a vibrant young woman with a vision. Her attention to quirky details is phenomenal and her aura is inviting and strong. She took ownership of Mum’s Flowers on March 15th, just a week prior to our meeting and she is already bustling with new ideas. When I arrived at her store a new shipment of flowers had arrived and it was a frantic dash to cut and get them into water so they could breath, drink and grow a little. The back wall of the store is laden with antique barn wood, lightly painted in pastel colors forming a perfect background for climbing vines and delicate fresh cut flowers. Mum’s Flowers has been in business for over 50 years and has changed hands three times. What keeps people coming back to Mum’s Flowers is their commitment to the community and above all, relationships. I couldn't think of a better new owner than Cara Finch; her addicting warmth and kind spirit are so refreshing. Cara, a Whitefish native, moved to California for school and has lived in San Diego, LA and Italy, places known for vibrant culture. She is a confident, individualist with a knack for style and presentation. Her designer, Leslie, has been at Mum’s Flowers for some time now and is the mastermind behind the fantastic arrangements coming out of the store. She has been a floriculturist for 33 years. The previous owner, Cathy, has agreed to stay on for some time to help Cara and her customers ease the transition. Cara graduated with a Business Degree from Point Loma and considered Law School and possibly getting an MBA. But she was
drawn back to her roots here in Whitefish and eventually heard about the selling of Mum’s Flowers through a friend at a realestate company. “I have always been interested in owning my own business. I thought it would happen later in my life, but then I saw this offer and I thought, why not? I am young, I have energy and most importantly, I have ideas,” says Cara. Among the difficulties in acquiring a new business, Cara had to do a lot of research into what she was actually buying. “ The flower business is interesting. You are essentially buying reputation and experience since flowers are a perishable inventory.” Upon buying Mum’s, Cara and her team travelled to Spokane, WA for a large flower show featuring the designer, Rene Van Rems Aifd. “He has all the great ideas for the future. His style is bold and fresh,” adds Cara, “he knows what is ‘in’, and I get to bring that to my store!” All of the flowers in the store are bought from wholesalers and Cara maintains a special relationship with them to ensure great quality in her products. Cara and the previous owner share a similar style so future changes will not be drastic. Among the new plants in the store, Cara hopes to add more orchids. “They are my favorite flower, I want to bring more to the store.” Along with the orchid expansion, Mum’s will feature more exotic botanicals with fanciful character. Whatever the change is, expect to be awed by the variety and quality of the plants that fill the whimsical walls of Mum’s Flowers. Whatever the occasion, I strongly suggest stopping into Mum’s Flowers, located on Spokane Ave in Whitefish, for a store experience that will awaken, rejuvenate and ignite a creative spark you didn't know you had. Cara and Leslie are bold women and are taking Mum’s to a new level of charm and sophistication. Visit Mum's Flowers today at 711 Spokane Ave. Suite 6, Whitefish or call at (406) 862-2757
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Shop Talk : Roma's
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By: Kelly Daigle Photos by: Alisia Cubberly
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oma’s, on Electric Avenue in Bigfork, is
the premier store for professional chefs, aspiring chefs or home chefs. Marlys Anderson-Hisaw, new owner, is taking Roma’s to new levels of fun and diversity. When you enter Roma’s Gourmet Kitchen Store, you are greeted with bright colors and a full selection of cookware, cutlery and hundreds more quality products. The floor is tile, mimicking a Tuscan theme as if you were wandering around the old streets of Luca or Florence. The store is laid out well so shoppers can easily browse products, and the environment is welcoming and charming. Marlys always wanted to own a kitchen store. “When I found out Roma’s was for sale, I thought I had died and gone to heaven,” Marlys laughs. “I purchased the store on December 7th of 2009 from Roma Taylor and it has been a blast everyday since!” Marlys has tremendous vision for future changes. Roma’s will undergo a full expansion and Marlys continues to revitalize her stock with interesting gadgets and top-of-theline products. A coming addition to Roma’s is a full professional kitchen. Marlys will be welcoming chefs from all over Montana and beyond for eclectic cooking classes and demonstrations. Roma’s offers high-end items, from Nespresso machines and Japanese Classic Shun knives to garlic presses and vegetable peelers. There is also a large collection of meat seasonings, wasabi sauces, seafood sauces and gourmet rice mixes. Marlys makes sure Roma’s has everything for everybody and she will do whatever is possible to satisfy any request. It really is a kitchen wonderland over at Roma’s! Open now for 16 years, the staff at Roma’s has learned a thing or two about customer relations. Jeannie Ulrick, Marlys’ right-hand employee, is a Montana native and seems to know everyone by name who enters the store. “It is phenomenal, she knows what everyone in town wants for birthdays and special occasions. She is an invaluable resource to this store and this community,” states Marlys. Marlys was born in Kalispell but spent the majority of her life
in North Carolina. While in the South, she combined her love of cooking with the sense of connectedness to her mother and grandmother, by using handed-down items such as their kitchen linens and an ancient flour sifter. Though she decided to major in English and Communications at Guilford College and pursue a career in Business and Marketing, she never forgot her passion for cooking. It wasn't until fate brought her back to Bigfork that she reexamined her future and decided to purchase Roma’s. While visiting her sister in the area, Marlys was introduced to her future husband and “fell head-over-heels, packed my things and moved to Montana! I was actually heading to Divinity School before I met him,” Marlys laughs. Whatever the reason for her move to Bigfork, I am sure the community is grateful to have another passionate, kind individual to call a friend. Roma’s typical clientele varies from day to day. There is a mix of locals and many international customers as well. “Just last week we had people in here from the Netherlands, Denmark, Germany and Canada. It was such fun!” With so many international guests, it’s no wonder Roma’s carries products from all over the world. The store has elegant Belgian and French linens, detailed Swiss products and urban German brands. Roma’s also strives to carry as many American-made products as possible. Among the many gadgets, there is also a large collection of gourmet food products. Roma’s features Scandinavian preserves, William Bounds gourmet salts and peppercorns and Rothschild dips, relishes and sauces. There really are endless varieties of products to add a burst of flavor to any dish. Don’t forget to savor the aromas of the gourmet spices! So whether you are a gourmet chef or an aspiring home chef, like myself, Marlys and Jeannie at Roma’s Gourmet Kitchen Store will take you under their wing and invite you into the world of kitchen gadgetry and gourmet food! Visit Roma’s today at 470 Electric Avenue, Bigfork, MT 59911 or call at (406) 837-2332.
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Meet S ara, Whitefish Plastic Surgery & Med Spa Injectable and Nonsurgical Procedures Create a Subtle More Youthful Look
Professional Profiles
Meet Melinda, 33 B aker Spa/S alon A Unique and Personalized Look for E very C lient
“I
33 Baker Spa/Salon, 33 Baker Avenue, Whitefish, MT 406.862.9633
want the reflection in the mirror to be a reflection my client can walk out of the salon and love every day,” says Melinda. Whether it is working with seasonal clients or “locals,” Melinda loves making people in this community look and feel their best. The newest addition to the talented staff at 33 Baker Spa/Salon, Melinda Wagner is a longtime resident of Whitefish and enjoys, both personally and professionally, all the Flathead Valley has to offer. Her expertise was acquired at Crevier’s School of Cosmetology—she adds the latest haircuts, styles and coloring techniques to her repertoire of skills by attending special training. Her specialties include custom haircuts, colors and waxing services. “I dove head-and-heart-first into the hair and beauty industry due to my passion for people and precision,” Melinda comments. Melinda also draws continual inspiration from the other stylists at the salon. She describes 33 Baker Spa/Salon as a place for new clients and old friends to sit down, relax and simply enjoy the experience of being pampered. “I feel so blessed to do what I love in a place that I love,” says Melinda with a smile. She is always ready to share that positive feeling with her clients, as she creates their unique and personalized look. Call today to set up your appointment with Melinda. Visit www.33baker.com to discover all the offerings at this full-service spa and salon. Gift cards or certificates are available–the perfect idea for Mother’s Day, birthdays, or just being you!
Whitefish Plastic Surgery & Med Spa 5850 HWY 93 S, WHITEFISH, MT. 406-862-6808
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ou no longer have to live with those frown lines or thin lips. Sara Torgerson, RN, BSN performs Botox, Juvéderm injections and variable strength Chemical Peels under the direction of Dr. Sarah Nargi. Botox is incredibly safe, effective and yet subtle. It weakens isolated muscles that create frown lines. Your expressions will soften and wrinkles will fade. There are many misconceptions regarding treatments with Botox. It is actually a noninvasive procedure, with no downtime and minimal discomfort. Juvéderm is the only FDA approved hyaluronic acid that is proven to last up to one year. Juvéderm plumps deeper grooves, smile lines and creates fuller lips–overall nice changes to the entire face. Knowledge of this process is not yet widespread. It has much to offer. Sara is our advanced injection specialist at Whitefish Plastic Surgery & Med Spa. She has undergone intense training in the art of nonsurgical facial augmentation, as well as skin care and rejuvenation. A 1988 graduate of Montana State University, Sara has years of experience in Emergency Medicine and Intensive Care. Her experience and level of expertise have made her the busiest injector in the state. Sara has an eye for symmetry and pays attention to detail. Full, pretty lips and smooth foreheads are truly her passion. We offer Botox at $10.00 per unit, and Juvéderm is priced at $500 per syringe. We also offer discounted package pricing. Visit our website at www.whitefishplasticsurgery.com to learn about all our services. Please call today for your complimentary consultation with Sara, our injection specialist.
Meet L aura, Bella Colour S alon Bella Colour Salon. 38 1st Ave E #b, Kalispell, MT. 406-756-2352
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aura Nigh, stylist at Bella Colour Salon, has tremendous passion when it comes to hair. She has devoted her life to making people around her feel beautiful. Her beautiful moment came last August when she was married, thus beginning a new chapter in her life. “My marriage has given me a fresh outlook on life, both at home and work,” says Nigh. Nigh feels fortunate to work at Bella Colour Salon and is working hard to expand her clientele. She truly loves her job and that is a rarity in this day and age. “I love meeting new people and taking on new clients. I believe everyone who walks into the salon brings new challenges with him or her, allowing me to grow in my profession and in my character,” adds Nigh. Nigh ensures her clients have a relaxing experience while in her chair. “I want you to take a break from their everyday lives and get pampered a little.” She also brings a fresh perspective to fashion style! Whether you are looking for a full highlight to add richness and definition to your color, a high shine gloss or a creative cut, Nigh will certainly achieve the look you want! For any new clients, Nigh is offering 50% off your first visit so don’t wait any longer and call today for an appointment.
As women who live in Montana, many of us herald the merits of buying local, whether it’s at the farmer’s market or our neighborhood hardware store. But even more than that, it’s nice to be able to recognize the people behind the businesses that
are getting our money, and to know that, like us, they’ve invested in our community. According to Civic Economics’ Andersonville Study of Retail Economics in October 2004, every $100 spent at a nationwide chain results in $43 of local economic activity. On the flip side, every $100 spent at a locally-owned business results in $68 of local economic activity. And more money in the community means more jobs. On that note, we proudly introduce a few of the professionals doing business in a neighborhood near you.
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406 Man
Ryan Zinke
, State Senator, is an intelligent man with an aptitude for political common sense. I had a chance to sit down with Zinke at his beautiful home in Whitefish and discuss life, love and politics. Relating government to his experience playing football, Zinke provides a refreshing insight into the role government should play in our lives. Still a boy at heart, Zinke and our publisher Daley spent the morning discussing Zinke’s collection of Navy SEAL knives and a flint gun passed down from his wife Lola’s family. Zinke is bright, witty and personable, speaking to you as if you were his oldest friend. He is passionate about the Flathead Valley and we are happy to invite him onto the pages of 406 Woman as our Premier 406 Man.
On your past… I am a third generation Montana native and I grew up in Whitefish. I love it here. I excelled at football in high school and had my choice of schools to play at in college. I wanted to play in the Pac 10 so I chose Oregon. I graduated with a Geo-Physics degree and made All-Conference and All-Pac 10 for football and academics. An alumni and friend, Admiral William Dick, Commander of the aircraft carrier Enterprise in the Vietnam war, convinced me to take the naval test after graduation. I was qualified for a voluntary program that matched my personality, the Navy SEALS. I am not from a military family so I had no clue what the SEALS were, but I enjoyed it and stayed for 22 years. My last command was Deputy Commander of Special Forces in Iraq in 2004. In battle, you need to surround yourself with really good people and it was nice to have the ability to do that in the SEALS. They are superbly trained, have great leadership and are well funded. It was an honor just being around guys who are truly dedicated. I knew I was getting older when I landed out of a helicopter for a mission and saw a strapping young SEAL next to me. I asked him what he was doing there and he said, ‘I am here to keep you out of trouble, sir!’ I knew it was time to leave. I had become the ‘old man’. On Politics… Once I left the SEALS, I returned to Montana, a place I deeply care about. I started to look at where the state was going politically and I thought I could help. I was surprised at how slow change was within the political realm. In the military, you look at a problem,
prioritize it, get the resources you need and fix it. There is a sense of urgency because lives are involved. Politics, on the other hand, is painfully slow. Sometimes I think it is easier as a SEAL because you can see results.
We need to be mindful of the expansion of government. Good, bad or indifferent, government Montana has grown by 40% in the last four years. I think we need to pull back a little or we will become dependent on the government. I understand that some people need more help than others, but we need to create opportunity for our citizens rather than send a paycheck in the mail. Opportunity needs to be regenerated and reinstated. I am bit controversial with some folks in my party. I don’t see things in black or white and have never looked at issues through a lens of red or blue. I want what’s best for Montana: innovation, drive, hard work and dedication. At every committee meeting I am mindful that I represent the district and not just my party. I try to keep an open mind and a kind heart. I think politics and government should above all be fair and transparent. I look to Teddy Roosevelt for guidance; he was an incredible leader with a gift for planning and a vision for the future. My priorities are creating opportunity rather than entitlement and government dependence, ensuring our education system is responsive to the needs of the future, and following traditional conservation values to make sure we leave a proud legacy to our children.