406 Woman Business VOL. 14 No. 5

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Featured 8. Caroline Nelson, Little Creek Lamb & Beef

Nonprofit 28. Early Kalispell 32. Changed Lives



16. 6 Ways to Show your Heart a Little Love

12. Amber Lavin, CNM

24. Inclusivity Matters

20. Noreen Cady

34. Periodontal Diagnosis

View current and past issues of 406 Woman at

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Published by Skirts Publishing six times a year 704 C East 13th St. #138 Whitefish, MT 59937 info@406woman.com Copyright©2022 Skirts Publishing


Raising Icelandic Sheep in Townsend by Brian D’Ambrosio

Photo by Ashlynn Merrill

Old, intelligent and well-dispersed throughout the world, Icelandic sheep have adapted to domestic life in Montana just right. “They love the cold,” said Caroline Nelson, owner of Little Creek Lamb & Beef in Townsend, a 20-acre entity selling environmentally conscious beef and ranch products. “They are fairly unchanged from thousands and thousands of years ago. They have a lot of toughness to them.” Friendly, stocky, and short-legged, Icelandic sheep are a triple purpose breed: easygoing, tender meat; hearty fleece and multihued wool; a yield of milk and cheese.

“They have a great, mild meat and their fleeces are remarkable for hand spinning, popular for crafting. They are easy keepers. They are really curious, and they are more independent than commercial sheep, which is a blessing and a curse, especially when they want to venture off.”

Nelson said that her origin story of becoming a sheepherder of weird, beautiful and ancient Icelandic sheep wasn’t the slightest bit calculated. “They fell in my lap,” said Caroline. “I was working at a cattle ranch and I saw a Facebook post about four free sheep. It was first come, first serve. It was this very breed, and they all started lambing two weeks after I got them.”


Since 2018, Little Creek Lamb & Beef has been offering the public grass-fed lamb and

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sheep products, pasture raised, dry aged Montana beef (from cattle raised in nearby mountains), and ranch goods like handpoured soy candles. In terms of customer response, enthusiasm, and overall support, Caroline said that she couldn’t ask for more; similarly, she sees a strong future in her farm, in the small farm industry in general, and in the commerce of direct to consumer ag sales.

“Both my husband, Justin, and I are first generation in terms of working livestock,” said Caroline. “In the beginning, we had no infrastructure – and that’s a struggle when you need to scrape pens, move bales, sort sheep, but you have no corrals, no infrastructure. But we are in our early thirties; where the average age of an American farm owner is about 57, and agricultural needs new blood. People want to know where their food comes from. The time is now.”

Caroline first met Justin when she was age 18, working at a Broadwater County cattle ranch. Justin is employed at the family farm, also in Townsend, primarily cultivating straw, orchard grass, and alfalfa hay.

“What I like about working with the sheep is that I could handle this on my own,” said Caroline.

Gourmet quality animal protein is the primary passion of Little Creek Lamb & Beef, where the flock grazes on a varied grass-fed, legume-rich diet of fresh, rotating pastures. Icelandic sheep are generally smaller and have less body mass than other breeds. Give them an abundance of green meadow, and a natural, spacious regimen, and the end result should be a small, premium medley of meat.

“I started with 10 sheep and now have about 60 permanent ewes, and at certain times of the year there are almost 100 sheep…Commercial sheep are usually built around grain consumption. Sometimes commercial lamb could be gamey. People who often don’t like lamb, however, often like Icelandic sheep for their milder flavor. With lamb, keep it simple: salt and pepper, lamb chops, and a pan.”


Little Creek

“I used to have a more wasteful mentality. But once you’ve spent a year raising these lambs, you realize that every action takes time, how a carrot takes time, how potatoes take time. Everything, I have learned, should be valued in that way.” Caroline is especially adept at fostering a connection with the consumer: customers name the ewes and follow along closely on social media. Indeed, she has crafted a collective experience for others to feel positive about, an ethos of morals and emotions that somehow surpasses the basic principles of food. In the process of her entrepreneurship, she has learned more than a few applicable lessons about soil, selling and substance.

“Raising sheep has made me more mindful of how I eat and what I consume,” said Caroline. “I used to have a more wasteful mentality. But once you’ve spent a year raising these lambs, you realize that every action takes time, how a carrot takes time, how potatoes take time. Everything, I have learned, should be valued in that way.” Little Creek Lamb & Beef packs a variety of farm-to-table lamb boxes, small batch offerings which include an inspired range of byproducts, with shares and portions of items such as rack of lamb, leg of lamb, and shanks.

“I hope this promotes sustainable eating as whole animal consumers,” said Caroline. “All parts of the lamb are used, like the shanks, organ meats, and the tougher muscle cuts; part of a more holistically minded approach to consumption is to be not so exclusive about the cuts. With our monthly boxes and bundles, we are seeing that people are coming back for the cuts that are less popular, like stew meat or ground lamb.”

Indeed, Icelandic sheep are undersized, dawdling, low-yielding animals and Caroline must utilize every single section that returns from the butcher, from bones, organs, and hides, to the horns that are cleaned and then sold as decorative pieces or as dog chews.

“Cuts of Icelandic sheep meat are tinier compared to commercial sheep,” said Caroline. “They weigh about 150 pounds maximum, and that might yield about 40 pounds of meat. If you are butchering lambs at 100 pounds, you are probably getting 25 pounds of take home meat. Lamb is under 14 months. We butcher from seven to 12 months.”

As the business of Little Creek Lamb & Beef cultivates its uniqueness and develops its saga and success, Caroline said that she is lastingly grateful for flock, farm, and family.

“It might sound cheesy, but I’m content,” said Caroline. “On my worst day out here, I look at the backdrop, and at the animals, and at my life, and I feel very content.” www.littlecreekmontana.shop

Photos - Top left: Christina Maida, Top right: Ashlynn Merrill. Bottom left (steak): Wild Ace Photography



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Provider Profile

Q&A with

Amber Lavin, CNM Photo by ACE Photography & Design

What brought you to the Flathead Valley?

What didn’t bring me to the Flathead?! My husband grew up here, and we always talked about how–with all the lakes, rivers, and mountains–there isn’t a better place to raise a family. My father-in-law, Jack Lavin, was another draw. While in my nursing doctoral program, I did my final 8-week clinical rotation in Kalispell and having Dr. Lavin be a resource and mentor was such a blessing. The final piece was getting to work with Jana Sund during the rotation; she practiced exactly how I wanted to practice and she is just someone who is really easy to be around. When I learned that there was going to be an opening at Family Born, which is now Logan Health Midwives, there was no question where I was meant to be.

What’s your specialty of practice?

My specialty in women’s health care is providing patient-centered, holistic, and evidence-based obstetric and women’s health care … basically my ‘magic’ power is being a midwife!

I am a Certified Nurse Midwife or CNM, which means that I am a registered nurse that has an advanced degree in midwifery. Other types of midwives aren’t registered nurses and cannot prescribe medication. Being a CNM gives me the ability to be a midwife but also have the most tools at my disposal to independently care for women. Most CNMs practice in a hospital setting, which of course is where I practice. I see women for any type of well-woman, gynecologic or prenatal care in our midwifery clinic and then perform all of our deliveries at Logan Health Kalispell. Historically, the word “midwife” means “to be with women” and that is what our promise is to women. We are committed to being with you through all the stages of your life. We want to know what makes you laugh, smile, and perhaps even cry, and use that knowledge to provide personalized, meaningful care throughout your lifespan.

What school did you graduate from?

I graduated from the University of Utah with a doctorate in midwifery. I’m also a proud graduate of Carroll College and Darby High School.


What is the best part of your job?

Delivering babies! I love being a part of bringing a child into the world. It is such an honor to be present

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To see the strength and love of women, what our bodies are capable of doing… it is just incredible. at birth. To see the strength and love of women, what our bodies are capable of doing… it is just incredible. Every birth is unique and has its own story. I’m so grateful that my career allows me to be a part of those stories.

What are some of your professional interests?

While I love delivering babies, I also love helping women take control of their reproductive life! I find joy in helping women learn about their bodies, providing access to reliable birth control, and making sure that pap smears, while never anyone’s favorite thing, are not some traumatic event that women dread.

Do you work alone or in a team during labor?

Labor is truly a team effort in terms of supporting the mother. Ideally, in a normal healthy labor, there are two of us caring for the mother: the midwife and a nurse. We are fortunate at Logan Health to have some of the most incredible nurses I’ve ever met. Of course, there is also the mother’s partner and/or other family members that are part of the team. When something complicates labor, the medical team can quickly grow to include an OB/ GYN as well as a Maternal Fetal Medicine doctor. Sometimes staff from the NICU join the effort. You never want those situations to happen, but one of the reasons why I choose to practice in a hospital setting is so if an emergency happens, I’m still part of the expanded team that provides the care needed to do what’s best for mom and baby.

What is your #1 tip for new moms?

My number one tip for new moms is remembering that you are exactly what your baby needs … you are enough, just as you are.

Despite the steep learning curve that is motherhood, always remember that you are what is most important to your baby. It does not matter if the swaddle is just right or the house is a complete mess, what matters is that your baby is loved and cared for by you, the mother! You are not alone navigating your new identity as a mother. There is a sisterhood of millions of other women discovering the highs and lows of motherhood, just like you. Regardless of how good the highs are or how bad the lows are, know that all your baby needs is your strength, your love…you.

What do you like to do in your free time?

There’s nothing better than sipping coffee. Well, maybe reading a good book and sipping coffee. When I’m not at our clinic or the hospital, you can often find me at Ceres Bakery or Montana Coffee Traders. Or in line at Copper Mountain Coffee. I also love to spend my free time rafting and camping with my family, watching movies, and traveling.

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6 Ways to Show Your Heart a Little Love Written by Jennifer Robey, RDN, LN, CDCES - Diabetes Care and Education Specialist Photos courtesy of Logan Health

In addition to being the month of love, February is American Heart Month but we need to take care of our hearts every month of the year. Heart disease is responsible for around 1 in 4 deaths in the US each year. While the numbers are scary for Americans with heart disease, there are many things you can do to take care of your heart, and reduce your risk of developing or worsening heart disease.

Six Tips for a Healthy Heart: 1. Add some healthy foods to your diet. Rather than focus-

ing on foods to take out of your diet, start adding heart healthy foods to your plate. Ask yourself, “What can I add to this meal to help me meet my health goals?” The foods below are great for your heart, and your overall health. Consider adding more of these foods to your diet.


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• Fruits and Vegetables - Fruits and veggies are great sources of vitamins, minerals, antioxidants, and fiber! Try to make half of your plate fruits and veggies!

reduced heart disease risk. Try having a few “meatless” meals per week, or adding beans and legumes to meals you regularly have.

• Whole Grains - Whole wheat bread, oatmeal, brown rice, and whole grain pasta are all examples of whole grains. Whole grains are great for the heart because they provide fiber. Fiber can help lower cholesterol. Try to have half of the grains you eat be whole grain foods!

• Healthy fats - Foods high in unsaturated fats, such as olives and olive oil, avocados, tuna, salmon, nuts and seeds, nut butters, and vegetable oils are better for your heart than foods high in saturated or trans fats (butter, cream, fatty meats, and shortening). For oils and fats, if it is liquid at room temperature, it’s good for your heart! Try having fish 1-2x/week, using avocado or olive oil for cooking, and trying vinaigrettes for salad dressing!

• Plant based protein - Diets higher in plant based protein foods like beans, nuts, seeds, and soy have been correlated with

Many chronic disease, like diabetes, can increase the risk of developing heart disease. When you are taking care of your other medical conditions, you are also taking care of your heart! health}

Logan Health

2. Avoid trans fats, excess added sugars, and ex-

cess alcohol. Typically when we focus on increasing healthy foods, we automatically cut back on the less healthy foods in our diet. However, avoiding trans fats, added sugars and sugary beverages, and drinking in moderation are important for heart health. Making an effort to decrease added sugars, and foods high in trans or saturated fats will only be good for your overall health, and your heart. If you drink alcohol, do so in moderation.

3. Get moving! Physical activity is great for your heart. Increasing exercise can help with cholesterol levels and lower blood pressure. Additionally, exercise is great for preventing diabetes, mental health, and maintaining strong muscles and bones through your lifetime. The American Heart Association recommends 150 minutes of physical activity per week, or 30 minutes of activity 5 times per week. Find an exercise you enjoy, and spend more

time doing it. Walking, swimming, hiking, biking, and skiing, are all just some examples of activities that are great for your heart!

4. Stop Smoking - If you use tobacco products or vape, quitting is probably the best thing you can do for your health. Talk to your doctor or the Montana Quit Line about resources that can help you quit!

5. Get those ZZZ’s - Getting 6-9 hours of quality

sleep each night helps keep your heart healthy. Try going to bed and waking up at the same time most days, and avoid caffeine 6 hours before bedtime. If you snore, or think you may have other risk factors for sleep apnea, discuss this with your doctor. Untreated sleep apnea can make many chronic conditions worse, including heart disease.

6. See your doctor(s) regularly, know your risk

factors, and manage other chronic conditions. Many chronic disease, like diabetes, can increase the risk of developing heart disease. When you are taking care of your other medical conditions, you are also taking care of your heart! Resources: American Heart Association- www.heart.org Diabetes Food Hub - www.diabetesfoodhub.org MT Quitline - https://montana.quitlogix.org/en-US/ or 1-800-QUIT-NOW Logan Health Heart & Lung



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We’ve got spirit, yes we do, we’ve got spirit, how ‘bout you!

Noreen Cady by Kristen Hamilton

Meet Noreen Cady the new recipient of the Community Spirit of the Year award by the Kalispell Chamber of Commerce. Although Noreen has only lived in Northwest Montana for 10 years, she has made herself an invaluable part of the community through her personal and professional connections. She gets involved and is always the first one to raise her hand and say “I can do that” according to Lorraine Clarno, president and CEO of the Kalispell Chamber.

Her job title is Business Development and Outreach Coordinator at Park Side Credit Union which serves as a catalyst to work with many of the nonprofits in the area but she takes it so much further. She serves on the board of Women Who Wine of the Flathead, a giving circle organized by women to benefit the community. She is also involved with the Northwest Montana Association of Realtors Charitable Foundation, Samaritan House, NW Montana Veterans Food Pantry, Farm Hands, Flathead Food Bank, United Way and more.

Noreen grew up in Connecticut and after high school she moved to Palm Beach County, Florida. She finished college there and started, what turned out to be, a long Real Estate career. From


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there she lived in Savannah, Georgia for about five years and was the director of membership at a private social club. During that time, Noreen visited Montana numerous times and fell in love with the back country and decided to make it her home. She started with Park Side Credit Union shortly after the move.

What was a job early on that taught you something that is useful today?

“As a South Florida Realtor for 30+ years, being honest sometimes would cost you money by not closing on a property, but people knew they could trust you. It holds true today and every day!”

in the height of the great depression. My father was an orphan that came over on his own from Ireland. They never forgot all the people that helped them in hard times and my brothers and I always volunteered beside them to help those in need.”

What are you most proud of accomplishing?

“I’m at an age where I have accomplished a lot! But in the last 10 years, being with Park Side, I believe I have been able to help elevate the atmosphere around our community.”

What’s the best advice you ever took?

What has been your biggest challenge in working with so many different types of businesses?

“When people do unexpected, kind things for you, pay it forward.”

Who has influenced you the most in your giving nature?

“Success is staying true to your core beliefs. For me, that is conducting my life with integrity. I measure it by the simple things in life. Do I feel good about what I’m doing and am I able to make an impact in those around me? If I can answer that with a yes, every day, then I’ve been successful.”

“We have over 400 nonprofits here. The hardest part is that most of them are deserving of Park Side’s support. Unfortunately, I can’t work with them all.” “My family. Both my parents grew up poor,

How do you define success and how do you measure up to your own definition?

Although Noreen has only lived in Northwest Montana for 10 years, she has made herself an invaluable part of the community through her personal and professional connections. What would you do differently if you had the chance?

“Spent more time with people that I have loved and that have left this world.”

What inspires you and why?

“Being able to take time and go into the mountains and wilderness that surround our beautiful valley is breath taking. It inspires me with the simple fact that I am just a small part of something greater. So be kind.”

What do you want people to know about you?

“That they can come talk to me about big and small things and that I am not judgmental. I think deep down we are all trying our best and if you just need a friend, I’m here.”


At 406 Woman magazine, we are proud to know Noreen Cady and consider her to be a blessing to our community. Thank you Noreen! 406

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Inclusivity Matters Written by Haley Peters

It takes courage to come to a provider’s office. In healthcare, providers can often lose sight of how courageous our patients are in their quest to seek care. If a patient has had negative history in OBGYN offices, this will most likely impact their journey of seeking care. If providers have historically been accusatory or dismissive, the patient holds these experiences close to their heart. As a Family Nurse Practitioner, it is my goal to increase access to healthcare. One of the barriers is the importance of an inclusive setting, where all patients and individuals feel safe and supported. Many terms that are used in this article might be new for you. Please keep reading. There might be some discomfort as your vocabulary broadens – that’s part of evolving. This article aims at clarifying and demystifying inclusive language and offering a healthcare option aimed at safety and understanding. Like everyone, I am continually learning and unlearning – and shifting my language to match. I am offering my perspective as a heterosexual, cisgendered woman with the privilege this entails. I hold all compassion for and support those who have and currently navigate steeper terrain with discrimination based on sex, gender, sexuality, race, ability, class, and age. The world has been built to service and cater to heterosexual, cis-gender bodies. (If you don’t know these words yet… I promise I will explain them. Keep reading). Let’s start this by acknowledging that incorporating inclusive language can be intimidating. Expanding your language to be more inclusive takes time and practice. But that is not an excuse for using non-inclusive, discriminatory, or derogatory language. As a provider who strives to provide identity-affirming and trauma-informed care, I hope the following insight can increase your comfort with adopting a more accepting and broader vocabulary.


Genetics are tricky- and intimidating. Everyone typically has 23 pairs of chromosomes, making a total of 26 406


46. The chromosomes that determine sex are X and Y. When discussing sex chromosome, the term biological sex is used. Very often, sex chromosomes match genitalia present at birth. For example, a person with XX chromosomes typically has a vulva and XY chromosomes are often seen in people who have a penis and testicles. However, one in five hundred individuals have variations in the X and Y chromosomes. Yet most of these cases go undiagnosed because there are no symptoms or troubling issues that necessitated any testing. At birth, children are assigned a sex based on genital appearance. Assigned sex is mistaken for gender. When assigned sex is referred to medically, the options include male, female, or intersex (both male and female anatomy and/or genetics are present). The limited and concrete nature of assigned sex can feel stifling. For many people, their assigned sex at birth does not align with their gender. Gender and sex are often used synonymously, and this, unfortunately, perpetuates the underlying message that the “correct” gender identity is the same as assigned sex at birth. Like an intensely well baked croissant, gender has more layers than one can count. Gender is a

social construct used to classify or categorize individuals based on traits, roles, preferences, actions, and often, expression. Being cisgender (pronounced ‘sis’) means your assigned sex matches your gender identity. Transgender means your assigned sex does not match your gender identity. Gender identity is an individual’s understanding of their own gender. Different gender identities include, but are not limited to: woman, man, non-binary (meaning neither feminine or masculine, or a gender identity on a spectrum outside a binary system), agender (someone who does not identify with a particular gender). Gender expression refers to how one expresses their gender to the outside world, either in appearance, dress, or behavior. Gender is a nuanced and complicated topic. There is a lot of vulnerability and personal history packaged into gender identity. Identifying as transgender does not always mean that individual is experiencing “gender dysphoria.” This is a medical term that is used when an individual feels intense stress and anxiety related to societal assumptions, expectations, messages and often, physical experience in regard to their gender assumed based on assigned sex. Language is fluid and constantly evolving. For those who do not feel that their gender matches the assigned sex, I feel that the

All people deserve compassionate, culturally humble, honest,


and affirmative care from their healthcare providers. term gender incongruence is more appropriate, as the covert messages of a “correct” gender identity are removed. Historically, gender diversity has been criminalized and considered abnormal, or a “disorder” in society and medicine.

are curious of anatomy based screenings and have not found an office you have felt safe and seen in before? We are here for you.

Gender identify is intensely personal and requires self-awareness to acknowledge one’s authentic self. If someone shares their gender identity with you, you should consider it a privilege. No one owes you an explanation of their gender identity OR what anatomy their body hosts.

How does/doesn’t gender impact your experience in the world?

All people deserve compassionate, culturally humble, honest, and affirmative care from their healthcare providers. This is a basic human right. If you or someone you know is treated with less, you or they should find a new provider (I acknowledge that for many, flexible options in care are not always possible.) Women’s Health offices have been historically saturated with the expectations and impending anxiety associated with vaginal exams and cervical swabs. As an office, we are committed to providing a safe and inclusive environment for all patients seeking care. If you were assigned female at birth and are transgender, we have a place for you. If you were assigned male at birth and are transgender, we have a place for you. If you

Questions to consider while facilitating an inclusive gender discussion: What are social expectations existing around genders? What barriers exist around incorporating inclusivity? How can your actions impact and change the rigidity of language? How can you facilitate a safe and inclusive environment/office/community? For more information and resources on gender, identity, and allyship, please utilize the following sites as a starting point for your own information and growth: Human Rights Campaign www.hrc.org The Trevor Project www.thetrevorproject.org PFLAG www.pflag.org It Gets Better Project www.itgetsbetter.org With kindness, support, and always, love.

Haley Peters (she/her) is a ANCC Board Certif ied Family Nurse Practitioner who aims at providing health care that is individualized and acknowledging that health looks different for everyone. She graduated from Montana State University with a degree in nursing in 2014 and worked as a nurse for 7 years before graduating from Chamberlain University in 2021 with a Master’s in Nursing as a Nurse Practitioner. Haley has a passion in the clinic for discussing sexual health, mood concerns, contraceptive management, bleeding concerns, and wellness support through annual visits. After a period of providing nursing care in Palmer, AK, Haley and her family moved back to Kalispell, where she and her husband were both born and raised. She has provided critical care nursing over the last four years and found love for the supportive care Kalispell OB-GYN provides. Outside of work, Haley continues radiating radical acceptance and love into this world. She compassionately parents (although yells at times too) two young children with her partner, Richard. She has a deep appreciation for the local abundance of summer produce and local makers – dreaming of days spent in a large garden, kneading bread, and preserving foods. Haley is currently seeing and accepting new patients at both Kalispell OB-GYN locations.



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Your Travel Guide to

Early Kalispell By Jacob Thomas, for the Northwest Montana History Museum

Well howdy lads and ladies! We sure are glad that you chose to visit us in little ol’ Kalispell, Montana. After all, our fair city was only incorporated a short time ago in April of 1892 (we actually beat the establishment of Flathead County by nearly a year!). Ever since James Hill and the Great Northern Railway named Kalispell as a division point, excitement has never been higher in our little corner of the state! But why Kalispell, and why now? Read on to find out more! Getting Here

You sure did pick a good time to come to Northwest Montana! Before Jim Hill and his railway arrived, getting here was quite the process! Aw shucks, what am I telling you for? But just in case you forgot or if this is your first time up in these parts, before the arrival of the railroad, the only way to get to Kalispell was to take a different train to Missoula, then board a stagecoach up to Ravalli, and THEN get on a steam ship, and then FINALLY take another stagecoach from the head of Flathead Lake to your final destination. Shoot! I’m exhausted just thinking about it! Aren’t you glad that the Great Northern now comes right to Kalispell? (But just between you and me, it’s good you’re coming now – I hear rumblings that engineers dislike the grade of the land west of town so much that they are considering moving the main line to Whitefish! Although the fine folks in Stumptown certainly deserve a rail line of their own, it would be a shame to replace the Great


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Northern in Kalispell with one of those rough, unreliable, “galloping goose” commuter trains!)

And wait until you see our depot! Did you know it was originally constructed in just 50 days back in 1892?! What a handsome building! Unfortunately, the first ticket office had a mishap with the suspended oil lamps in 1899. The fire destroyed the entire structure and all the records contained within. And we can’t be rebuilding a depot every seven years!

Getting Around Kalispell

Hey, welcome to Kalispell! Thanks to the Iron Horse, you made it safe and sound! But there is plenty to see and do in the surrounding area, so how best to go about it? If you are thinking of picking up one of those new-fangled auto-mobiles, think again! While we may be the highlight of the trip between St. Paul and Seattle, we’ve got a ways to go before we match those metropolis-

es! In fact, Kalispell didn’t get our first horseless carriage until 1905.

But you know what we do have? Horses! If you manage to rent one, Kalispell has all kinds of liveries and stables that can take care of your horse as you explore our quaint little downtown. In fact, our beautiful new Central School on the east side is practically surrounded by liveries. Need a new saddle? No problem! Bishop’s Livery, the largest downtown, is right across the street from C.M. Bienz Harness Shop! How’s that for convenience? And although there are plenty of local saddleries, if you are looking for something on wheels, why not stop in Kalispell Mercantile’s “Implement Department”? They have a great selection pf carriages, wagons, tack, and harnesses (in addition to just about everything else). Just be sure you don’t put the cart before the horse!

If horses aren’t your thing (you city folk will have to adjust!), thankfully “bicycle fever” has gripped our city, just as it has in many towns in the American West. Even to us here in Kalispell, the penny farthing is old-fashioned, so pick up one of those new safety bicycles while you still can! Most clear nights, groups can be found riding down Main Street long into the evening and even past dark! Just make sure you keep the speed down; if you ride over 15 miles per hour, the local Kalispell Police can charge you with “scorching!” We recommend checking out John E. Cocks’ Bicycle & Woodworking Shop at 224 1st Avenue West. A young, talented bike mechanic named Frank Wheaton is under his employ and is sure to make quite a mark on the cycling industry!

Staying In Kalispell

Thankfully, after the train pulls into the station, transportation is not necessary to find good lodging here in Kalispell! In fact, a number of great hotels, including the West, the Dillon, the Commercial, the National, and the Norden are a

The intersection of First Avenue East and Second Street, c. 1910. The Missoula Mercantile is on the left, the Montana Hotel on the right. Transportation options at this time were a mixture of cars, horse and buggy, bicycles, and on foot.


Most clear nights, groups can be found riding down Main Street long into the evening and even past dark! Just make sure you keep the speed down; if you ride over 15 miles per hour, the local Kalispell Police can charge you with “scorching!” stone’s-throw from the Great Northern depot, less than a block each from the railroad tracks. However, if you consider yourself “well-to-do” and want the best Kalispell has to offer, be prepared to travel a little farther (although not too far by any means)!

The Kalispell Hotel on Main Street is the pride of our fair city. It was designed by Marion Riffo, built by Brice Gilliland, and contains a whopping 52 rooms! It even has a first-class barbershop on the main floor. Just look for the gigantic, 17’ x 24’ electric sign that reads “HOTEL KALISPELL;” you can’t miss it! It is currently the largest sign in the American West in a town with under 25,000 residents. The hotel is often frequented by artists and dignitaries, so who knows, you might see someone famous! Rumor has it that author/ state legis-

lator/ newspaperman Frank Bird Linderman is very taken with the hotel and is considering a stake in its ownership…

But maybe you’d like to escape the hustle and bustle of Main Street (and the aforementioned nightly group bicycle rides). In that case, the Montana Hotel at the corner of First Avenue East and Second Street might be more your speed. This spacious inn has 40 rooms, all of which have electricity, telephone, and steam heat; 13 of the rooms even have their own lavatories!



Top Photo: Interior of the Missoula Mercantile’s Implement Department, 1903. The name changed to “Kalispell Mercantile” in 1911. Bottom Photo: Bishop’s Livery at 247 1st Avenue East. Change came fast to Kalispell, because by 1907, Bishop’s Livery was no more.


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Changed lives By Emily Christiansen Photos provided by Child Bridge

Simon and Abigail Christiansen are two peas in a pod. As a brother and sister duo, most days they are tender and sweet with one another. But along with that sugar comes a dash of spice! This precious duo was handcrafted by God and the Montana foster care system. As ‘pseudo-twins,’ all they know is being together. She is his sissy, and he is her brother. They have a bond that is one for the books. This ‘dynamic duo’ was forged through the complicated story of foster care. I tell this story as an advocate for children, but also as my most privileged title, their mother.

In the Spring of 2016, my husband Phill and I became licensed foster parents. We wanted to bridge the gap in our community to meet the needs of some of the most vulnerable. While we are in no way perfect, we have an incredible community that supports our family, we have love, and we have hearts that are willing to try to understand and embrace the stories of children in need of refuge. The more we researched foster care, the more we realized we needed to say yes. The sacrifice of our lives becoming a little more unpredictable was worth it to know we could be a safety net for a hurting child when needed. We had two wonderful biological children already, and Isaiah and Naomi were also eager to open our hearts and home to children in foster care. And so, the journey began. We had plenty of ‘almost’ calls and a couple of emergency placements over the first year or two. It felt unusually uneventful. When would the right call come?


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Fast forward a few months. It’s a normal day. But now, I am 8 months pregnant with child #3. My hands are resting on my growing belly as I sit with my two oldest in the waiting room


Child Bridge

The need for more foster families was and remains high. Montana has a foster care crisis, and families are invited to join the efforts to create safe places for children to call home for however long is needed. of our pediatrician. We’ll be called back for the appointment any moment. Just then, a call comes across my phone screen from the Department of Child and Family Services. I can’t pick up, so I shoot back a rapid-fire text. “What’s up? I can call you in a little bit.” Immediately a life changing reply came across my screen. “We have a baby who needs care, are you interested?”

through the aisles in record time pulling anything off the shelves we would need to rapidly get ready to bring home a baby. We rushed home, dropped off the older two children with a friend, and the social worker and I went to the hospital. Here I was 30 weeks pregnant showing up at the maternity unit to pick up a baby. There were probably some odd looks, but I was too busy praying to notice!

My heart skipped a beat and my adrenaline started pumping. After the appointment, I rushed to call the social worker back to get all the details. The baby was three days old, full term, and ready to be discharged in two hours. Could we come pick her up? It was uncertain what her forever story would be, but we knew we were ready to be a part of it however it unfolded.

Abigail was tiny. She was perfect. She was loved instantly by all who met her. Over the next year and a half, we journeyed with social workers, physical therapists, friends and family to watch this itty bitty one transition into the beautiful girl we have since adopted and continue to fall in love with. Ten short weeks after she came home, her now partner in crime was born. We went from a family with two children to four in a short time, but we can’t imagine it any other way now.

Phill was hiking that day and out of cell service. But over many previous discussions, we had aligned our hearts and minds as to what our “yes” could be. So, with confidence, I said, “Yes, I can be there in two hours! Absolutely!” What a shock he was about to have when he got back into cell service! Then life sped up like a game show. We canceled our plans after the doctor, and instead ran to the store like we were on Supermarket Sweep. I sped

While Abigail’s birth parents have a deep love for her, they were ultimately not able to parent in a safe or consistent manner. While the goal of foster care is always reunification, occasionally that is not

possible. We’re honored that over time we’ve built a beautiful relationship with her parents, and we are both able to adore this daughter we now share. When we were called to care for Abigail, there had been 7 infants in a two-week period needing foster care placement. The need for more foster families was and remains high. Montana has a foster care crisis, and families are invited to join the efforts to create safe places for children to call home for however long is needed. Child Bridge is an invaluable resource for our family as we journey through foster care. If you’re considering saying “yes” to caring for Montana’s vulnerable children, contact them. From the day we decided to pursue our foster license to the day we finalized our adoption they were right there. And still are.

There was nothing like receiving the call summoning us to say “yes.” Maybe your “yes” to a hurting child or sibling group is just around the corner. Embrace the adventure! And take an experienced travelling partner with you…connect with Child Bridge at www.childbridgemontana.org



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Periodontal Diagnosis Six months ago, when I sat down to write my bi-monthly dental-themed article I decided to take a new patient’s dental experience and really get into the nuts and bolts of everything your Dentist and Dental Hygienist do in that initial visit. The first type of data gathering we do is capturing dental x-rays so, six months ago, I decided to write about dental x-rays. A few paragraphs into that first article and I realized I was going to need more than 2 pages in a magazine to be as thorough as I thought warranted. It turned out I needed 6 pages and that initial topic turned into a 3-part dental x-ray saga. I gave the reader a very good education on the why, how, what, and when of dental x-rays and why they are so important to my profession. So now the new dental patient, still in the hygiene chair, has just completed having the necessary x-rays taken and the Hygienist will move on to the next part of the Comprehensive New Patient Examination…the Periodontal Diagnosis. Periodontics is the branch of dentistry concerned with the structures surrounding and supporting the teeth, and for the lay person the structures supporting our teeth are the jaw bones and our gingiva (aka gums). A thorough periodontal diagnosis is obtained objectively by reviewing the freshly taken x-rays, by looking directly for signs of plaque build-up and/or inflammation, and by probing around the teeth to measure the gingival pocket depths.


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by Dr. John F. Miller DDS - SMILE MONTANA

2. What can we learn from a direct visual exam about a patient’s periodontal condition?

The three conditions we would rather not see are red, puffy gums that bleed easily (aka gingival inflammation or gingivitis), the presence of visible plaque build-up, and gum recession which indicates loss of bone. Or any combination of the three.

Posterior Bitewing Showing Radiographic Calculus.

1. What can Dental X-rays inform us about a patient’s periodontal condition?

Since you are all x-ray experts after my last 3 articles, I will tell you that posterior bitewings and anterior periapical x-rays can give us a pretty good assessment of bone level, and whether or not there is any hardened plaque/tarter hiding underneath the gum tissue. We refer to this calcified plaque as Calculus. The bitewing provided is a great example of this condition with the obvious calculus “spur” attached to the bottom tooth.

Visible Plaque Build-up.

Perio Probe with Healthy Pink Gums.

3. What the heck is periodontal probing?

Everyone who sees their Dental Hygienist regularly should be familiar with this process. As the image portrays, a periodontal probe is a thin blunted instrument with demarcation lines indicating one millimeter. A proper probing will result in 6 measurements per tooth and should not be uncomfortable. The hygienist is measuring pocket depth and also the amount of gum recession present if any. The combination of these two measurements gives us a “Clinical Attachment Loss” value. In other words, it tells us if any bone loss has occurred.

Let’s further define a few terms. Periodontitis is a gum and bone disease defined by the loss of bone around teeth. This bone loss for all intents and purposes is non reversible without surgical intervention but can be arrested and maintained. Gingival inflammation will be greatly reduced if maintained properly, but will be present if not maintained sufficiently. Leading to more bone loss. Now, gingival inflammation without the presence of bone loss is called Gingivitis and is wholly reversible. Untreated gingivitis results in periodontitis. Phew. Okay, so the hygienist has gathered all the data needed to make a detailed diagnosis for this new patient. It will fall into one of four classifications: 1. Healthy 2. Mild 3. Moderate 4. Severe. And will either be localized or generalized or a combination of the two. Here are some examples of how a dentist might document a patient’s periodontal condition:

1. Patient has generalized health with localized mild periodontitis in the upper right posterior.

2. Patient has generalized moderate to severe periodontitis with generalized mobility. Finally, once we have a diagnosis, we can prescribe the type of dental cleaning that the patient requires to restore or maintain healthy gums and bone. There are really 4 types of cleaning in the United States dental codes.

1. The adult or child prophylaxis, or “Prophy”

a. This cleaning is for those with mostly healthy gums with very little to no calcified plaque build-up above or below the gums. If you have good home dental hygiene then you will likely fall into this camp.

2. The Gross Debridement

a. This one is probably the rarest, and it occurs when there is so much plaque and tarter that it is not possible for the hygienist to probe or for the dentist to do an evaluation of the dentition.

3. The Scaling & Root Planing

a. Recommended when there is typically 2 or more millimeters of bone loss resulting in deeper pockets of 5mm or greater with the presence of Calculus. These cleanings are recommended by quadrant and designated as limited (1 to 3 teeth) or full (4 or more teeth). The lay person might have heard this referred to as a “deep cleaning,” but I like to call it a “more advanced cleaning.” This cleaning is done to eliminate the source of inflammation and stop further loss of bone.

4. The Periodontal Maintenance

a. This cleaning is for patients who have completed a “more advanced cleaning” and are maintaining their bone levels. These patients still have deeper pockets but the sub-gingival calculus has been removed and tissues are advancing towards health. These maintenance cleanings can be prescribed 2, 3, or 4 times annually depending on need.

Wow, hopefully we didn’t get too into the weeds on this one. Bottom line is the human body uses inflammation to fight off pathology. In the case of gum disease, the source of the inflammation is the presence of plaque in all its forms. Unlike cuts and scraps which the body can heal, the body cannot remove calcified plaque on its own and so its response is retreat from it causing bone recession. Please see your friendly neighborhood dental hygienist regularly, and if your teeth and gums are healthy, you’ll be in and out quicker and the bill will be cheaper. Happy Spring Montana. Keep Smiling!



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406 w o m a n

Food & Flavor 16. Chimichurri Rhubarb Slaw 22. In the Kitchen with Lane 27. Ask the Butcher 28. How Women Shaped the Whisky Industry 32. Arugula, Atlantis, and the Autonomic Nervous System 34. Buttery Garlic Salmon


38. Get your Spring on Freyia Dekor 42. Spring Prep Wright’s Furniture


C over G ir ls


46. Sushi by the Slopes


48. Explore the Wild West at FVCC’s Broussard Library


Caroline Nelson

Please see our feature story on Caroline in our business & health section.

50. Crochet in America

ph o t o b y

Love Story


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Wild Ace Photography www . wildace . smugmug . com

56. Leah & Luke

60. Alexis & Nick

View current and past issues of 406 Woman at

w w w . 4 0 6 W o m a n . c o m

Publisher's Note Spring: A lovely reminder of how BEAUTIFUL change can be No Matter how long the Winter, Spring is sure to follow.

Hello Friends!! Can you believe we are on the cusp of heading into a new season already? SPRING!! We are full of anticipation awaiting her arrival here in Montana. As we were planning this issue it was a reminder of how time moves quickly and change will come. So, embrace the “season“ you are in, learn, plan, grow and ENJOY! Time is nonrefundable, use it with Intention. With gratitude, Cindy & Amanda


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406 w o m a n


Cindy Gerrity


business manager Daley McDaniel


managing editor

Kristen Hamilton


creative & social media director Amanda Wilson



Sara Joy Pinnell



Daley McDaniel Photography Amanda Wilson Photography ACE Photography Jamie Lynn Aragonez Carli Dewbre Amy Scott Published by Skirts Publishing six times a year 704 C East 13th St. #138 Whitefish, MT 59937 info@406woman.com Copyright©2022 Skirts Publishing

Want to know about great events, open houses, and more? Like us on Facebook at facebook.com/406 Woman 406 Woman is distributed in Bigfork, Columbia Falls, Kalispell, Missoula, Whitefish and every point in between. Check out www.406woman.com for our full distribution list. Have a great story idea or know someone that we should feature? Email us with your comments & suggestions. Interested in increasing your business and partnering with 406 Woman? Check out www.406woman.com.

View current and past issues of 406 Woman at

w w w . 4 0 6 W o m a n . c o m

Editor’s Letter “No one is born hating another person because of the color of his skin, or his background, or his religion. People must learn to hate, and if they can learn to hate, they can be taught to love, for love comes more naturally to the human heart than its opposite.”

Nelson Mandela

I’m working with an operations team on an international event that will be held in the United States for the first time ever this July. The World Athletics Championships Oregon22 will be held at the reimagined Hayward Field at the University of Oregon and will feature the best track and field athletes in the world in a celebration of diversity, human potential, and athletic achievement. I’m grateful for the opportunity to be part of the Crew22 team to produce this historic event. We challenge ourselves daily to look at the most sustainable ways to lessen our impact on our fragile environment. We work together to plan and deliver through active listening with our fellow colleagues. And we are committed to seeing everyone through an unbiased lens. As part of my training, I recently participated in a seminar on race, racism, and anti-racism presented by Rise. Rise is a national nonprofit that educates and empowers the sports community to eliminate racial discrimination, champion social justice and improve race relations. I left feeling grateful for the opportunity. I know I am an anti-racist but as a Caucasian who grew up in some not so diverse areas, there is so much left to learn. So, what’s next?

• I plan to continue to educate myself with issues of racial justice. • I plan to take action by continuing to support Black Lives Matter, combating racism in my personal life, and support causes that work to abolish racism. • I plan to commit to the cause for the long-term and pray that when my granddaughter is my age that racism is only part of history. We all know Montana isn’t the most diverse state in the union but I am proud to have many amazing and compassionate friends, colleagues, and acquaintances that don’t tolerate racism. If you are reading 406 Woman magazine, I can only believe you stand with me.

Spring has Sprung … Enjoy! (she/her)

What I learned in this issue? That Inclusivity (and the language we use) really does matter. Haley Peters does a terrific job to explain gender identities and I encourage you to read her story and expand your knowledge (and possibly compassion) on the subject. Turn to page 24 in our business and health side.


How to make some delicious shrimp tacos by following Rocheal Gaston’s recipe featured by Lane Smith in our In the Kitchen with Lane story on page 22. 52 406


Chimichurri Rhubarb Slaw Recipe by World Spice Merchants www.worldspice.com Photography by Jamie Lynn Aragonez


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food} Rhubarb is the star of this stunning slaw. Often overlooked as a seasonal vegetable, the raw flavor is tart and fruity, with a satisfying crunch. Combined with a complimentary mixture of purple cabbage, carrots and shallot, it brings a rainbow of color and texture to your spring salad plate. To fancy it up, we created a crispy curl to the thinly sliced rhubarb by giving it an ice water bath. A vinegar based dressing seasoned with our Chimichurri Spice brings it all together beautifully. This blend has bold flavors with a mild fruity heat. Traditionally this Argentinian blend gets paired with fresh herbs and grilled meats, but here it adds earthiness to the salad. Because we couldn’t resist, we topped it with a final wow factor with a sprinkle of brined Kampot peppercorns for a burst of salty spice. Chimichurri Spice

Chimichurri Rhubarb Slaw Ingredients Chimichurri Vinaigrette


1-1/2 tablespoons white wine vinegar

1-1/2 cups carrot, julienned with mandolin

1-1/2 tablespoons

1/2 purple medium cabbage, thinly sliced

Chimichurri Spice 2 teaspoons


2 rhubarb stalks

1/2 shallot, thinly sliced

Himalayan pink salt

1/2 cup cilantro, chopped

3 tablespoons extra virgin olive oil

black peppercorns

2 teaspoons Kampot brined

Kampot brined black peppercorns

Chimichurri Vinaigrette

In a small bowl whisk together all of the ingredients until combined and salt has dissolved. Set aside for dressing the slaw.


Using a "Y" peeler, thinly peel the rhubarb into long thin strips. With the leftover rhubarb that is too thin to peel, cut the stalks thinly into strips. Add the rhubarb strips to a container of ice water with a lid and refrigerate for 4 hours or overnight. Strain the rhubarb and discard the water. Cut the rhubarb curls down, if necessary. In a large bowl, add the rhubarb and the cut carrots, cabbage and cilantro. Add all of the dressing and give it a quickly toss until coated. Garnish with brined Kampot peppercorns and serve cold.

Himalayan pink salt

Shop online at www.worldspice.com

Family owned and operated for over 25 years, World Spice provides superior quality herbs & spices, handcrafted blends, and estate teas to flavor lovers everywhere.

We ship nationwide or you can pick up at either location.


Montana Outpost 62 Arcadia Way- Columbia Falls, MT 59912 Flagship Store in Seattle behind Pike Place Market 1509 Western Ave, Seattle WA 98101 406

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Food Lover's Paradise Fabulous Selection of Imported Food, Cheese, Chocolate, Gift Baskets, Conservas, Fresh Olive Oil, Aged Balsamic Vinegars, and Many Award-Winning Artisan Foods.


Rosé and Lavender Leg of Lamb

1 5-7lb leg of lamb, partially de-boned 1/4 cup Rosé Balsamic 1/4 cup Lavender Balsamic 2 tablespoons Hojiblanca EVOO 1 bulb of garlic, peeled and cloves removed 3 shallots, peeled and quartered 2 tablespoons Dijon mustard 1/2 tablespoon salt 2 teaspoon cracked black pepper 1 1/2 cups beef broth spring onions, rosemary or lavender sprigs for garnish(optional)

Hojiblanca EVOO


Preheat oven to 350°F. Remove the lamb from the refrigerator and set aside to rest at room temperature1 hour before roasting. Combine rosé, lavender, olive oil, garlic, shallots, mustard, salt, and pepper in the bowl of a food processor. Blend themixture until smooth, forming a wet paste. Line a roasting pan with a wire rack and pour broth in the bottom of the pan. Coat the entire lamb with the paste andplace on the wire rack.

Rosé Balsamic

Place the pan in the oven and roast for 1 1/2-2 hours, or until the internal temperature of the lamb reaches 135°F (oruntil desired temperature is reached). Remove the lamb and set aside to rest for 15 minutes before slicing and serving.While the lamb rests, whisk the broth mixture, whisking up any delicious browned bits that may have accumulated on thebottom of the pan. Remove the broth from the pan and serve alongside the lamb as an au jus. Garnish lamb with freshherbs before serving.

Lavender Dark Balsamic

Elevated Easter Baskets

Featuring Craft Chocolate from Dick Taylor, Zotter & Pumpstreet

www.genesis-kitchen.com 270 Nucleus Ave. Columbia Falls, MT 59912 - Monday through Saturday 10am to 6pm 406-897-2667


Avocado Crema and Ouija Boards In the Kitchen with Lane By Lane Smith - Sponsored by

Photos by ACE Photography & Design - Location Direct Source Cabinets, 160 Kelly Road, Kalispell

It was obvious. But I didn’t realize it.

There was a common theme in the meals I cooked. A blatantly obvious, underlying, obnoxiously evident theme that, until now, I had missed. I questioned the very fabric of my being as I stood in the showroom of Direct Source Cabinets. “How did I miss it,” I asked myself. Creating a meal has many important facets: a plan (or not), quality ingredients, and the right tools are all required. Tangible ingredients aside, it wasn’t until I looked at my host, that I realized that the KEY ingredient to any recipe is whom you decide to cook WITH. From Irish Fish Cakes to Filet Mignon, I have been privileged to cook with some of the most gracious hosts, the most talented chefs, my brothers and, in this case, a very talented friend. It has been the people that I have cooked with that have been the


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BEST ingredient I have added to any recipe. Genesis Kitchen, World Spice Merchants, Flathead Fish & Seafood, and of course, the Chopp Shoppe have gifted me with not only some of the finest ingredients they have also assisted me with their knowledge of flavors and their own love of food. By proxy, they have all “cooked” with me. Giggling audibly, I realized that by picking spicy pozole rojo--a bold, over the top, heartwarming soul food, I had inadvertently chosen the culinary twin to my host.

Like a good meal, all the ingredients were there for Rocheal Gaston and me to become friends. Being in the same industry, with a lot of the same customers, gave us ample opportunity to have our friendship develop “flavor.” Let me explain. Ask most people and they will always have the same things to say about Rocheal and I. We are loud. (We are aware.) We have a bit off center sense of humor. (We are in retail-ish.) We love to hug. (Like real ones.) And, well, we both love to cook. (Duh.) When I started writing “In the Kitchen with Lane” I made a promise to Rocheal

that we would do one of these together. Five minutes in, my face already sore from laughing and smiling, is when I had the epiphany about the key ingredient being whom you cook with. The dishes we were about to prepare were going to be created in a sea of laughter, smiles and innuendo. Pozole is a traditional Mexican stew that comes predominantly in three varieties: blanco, verde and rojo. To be honest, I didn’t know that there were three varieties when I decided to make it. My “test batch” was a traditional pozole rojo using pork, hominy and a variety of peppers and spices. As with most test runs, I did it solo and used my family and friends as guinea pigs. Albeit well received, it wasn’t, well— memorable. I had seen the recipe I loosely used on #foodtok on TikTok and decided to research a bit further. It was during the research that I discovered the aforementioned variations, common substitutions, and the essentials. (More on that in a bit.) I think that pozole is much like Vietnamese Pho, American Stew, and Italian Minestrone—we all make them a


In the Kitchen

bit different than anyone else. (Am I the only one that still puts rutabagas in their stew?) Knowing that I wasn’t messing with tradition, I chose to go a different direction. I wanted to use beef brisket instead of pork. Additionally, what was I going to make with it? I had a Pan Street Corn (Elote) recipe from a friend, but what else? I texted Rocheal: “What is the first thing you think of when someone says they want you to make Mexican food?” “Fish Tacos.”

“Perfect, you make those.” I replied happily after setting the hook. “Umm, Ok.” I am quite sure she thought she was just hosting, but never one to back down from anything her answer was typed with a “challenge accepted” smile.

Our meal plan was set. Beef Pozole Rojo, CastIron Elote, and Fish Tacos. Add a few Modelo beers and what could go wrong? Nothing. Absolutely nothing. The next three hours included unexpected showroom visitors, stunning culinary discoveries (Ummm Avocado Crema!) and my absolute belief that Rocheal is a better cook than I am. How do I know? Here’s a quote from her email about her recipes: “I season and measure things until I hear my ancestors whisper ‘That’s enough child’ so this is all basic and in theory. Adjust to your heart’s desire.” Huh. Any delusions that I may have had to knowing how to cook “well” evaporated like the Modelos we had been sharing all afternoon. No recipes, per se. Just a bunch of invisible apparitions floating around giving pointers is evidently the key. Her Tacos, Mango Salsa and the Crema were the flavor MVPs of the day. All silliness aside, for me the afternoon was more than just an “Ah ha” moment. The joy derived from cooking with people we care about can never be measured nor taken for granted. Even as I type this, some two weeks later, (Procrastinate much? Yep.) I can still hear the laughter, smell the Elote (a new favorite that I want to try on the smoker) and feel the smile returning with each memory of that day.

Rocheal Gaston and Lane Smith

Creating a meal has many important facets: a plan (or not), quality ingredients, and the right tools are all required. Tangible ingredients aside, it wasn’t until I looked at my host, that I realized that the KEY ingredient to any recipe is whom you decide to cook WITH.

As far as ingredients go, I was spot on. Rocheal reminded me that all things are done better together, and in our case, loudly. Cooking is more than food. It’s a connection. Many thanks to my sister from another mister, Rocheal who made this episode of “In the Kitchen with Lane” so much fun. With Cinco De Mayo coming I need to find a Ouija board and see if my Dad knows anything about beef barbacoa…. no recipes for this guy anymore. Patience and Temperance my friends. Especially now. PS. Cabbage and Radish were omitted from my test batch—lesson learned. They are essential. You can find all the recipes on the next page. Test, modify, substitute, or follow to the letter. It is up to you. But the best ingredient on this day was cooking with a dear friend. Look at the pictures.



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In the Kitchen

Beef Pozole Rojo

Cast-Iron Elote



3 lb. beef brisket, cut into 2" pieces Kosher salt Freshly ground black pepper Chorizo Bomb (World Spice Merchants) Mexican Oregano (World Spice Merchants) Black Truffle Oil (Genesis Kitchen) 1 large yellow onion, quartered 3 cloves garlic, sliced 1/2 tsp. whole cloves 1 tsp. cumin seeds 1 bay leaf 4 c. chicken broth 2 dried chiles de arbol, stem and seeds removed 2 dried ancho chiles, stem and seeds removed 2 dried guajillo chiles, stem and seeds removed 3 (15-oz.) cans hominy, drained and rinsed Thinly sliced radishes, for serving Thinly sliced green cabbage, for serving Freshly chopped cilantro, for serving Avocado Crema, for serving

Directions - Coat brisket in Truffle Oil then season with salt, pepper, Mexican oregano and the Chorizo Bomb. Set in refrigerator uncovered for 30 minutes. In a large pot over medium heat, add beef, onion, garlic, cloves, cumin seeds, bay leaf, and broth. Add enough water to cover beef by 2”. Bring to a boil, then cover and reduce heat to a simmer. Let simmer 1 ½-2 hours. Place dried chiles into a medium bowl and pour 2 cups boiling water over. Let soak 30 minutes. Place chiles and about ½ cup of their soaking liquid into a blender. Blend until smooth, adding more water as necessary. I used an immersion blender in a large Kerr Jar. Add chile puree and hominy to pot with the beef. Continue to simmer, covered, until beef is very tender, 1 hour and 30 minutes more.

Serve pozole with a dollop of sour cream, radishes, cabbage and cilantro.

Tasting Notes

Genesis Kitchen

2 Tbsp. butter 4 c. frozen corn (If available roast fresh corn on the cobb on the BBQ and cut it off the cobb) 1/4 c. mayonnaise 1/4 c. sour cream juice of 1 lime

Genesis Kitchen 270 Nucleus Columbia Falls, MT Mon-Sat 10am - 6pm 406-897-2667 - Info@genesis-kitchen.com

1 tsp. Adobo (World Spice Merchants) 1/2 tsp. chili powder 1/2 c. cotija cheese 1/4 c. cilantro or green onions


Melt butter in a cast Iron skillet over medium-high heat. Stir in corn. Cook just until corn is heated through, stirring often. Stir in mayonnaise, sour cream, lime juice, Adobo and chili powder. Add half of cotija cheese, stirring until melted.

World Spice Merchants Adobo is a classic Latin blend with a bold dose of cumin, onion and garlic, and hints of orange and Mexican oregano. An ideal flavor base for any Latin dish, you can take it in any direction. Limon Chile is our version of Chili Lime salt and it adds tart and heat, much like the traditional Tajin spice from Mexico. Chorizo Bomb is the bomb! This powerhouse of flavor stands up to brisket and keeps releasing layers of flavor throughout a long cook. Mexican Oregano has a vegetal and grassy flavor that is different from Mediterranean oregano and adds a distinctive flavor to Latin dishes.

Sprinkle the top with remaining cheese and garnish with a dash of chili powder.

Brown in oven (Or Smoker) at 425 Degrees. Time Varies. Garnish with cilantro or green onions.

Persian Lime Olive Oil is married with extra virgin olive oil for an unbelievably fresh, fragrant burst of citrus. This zesty oil will take your recipe to the next flavor dimension. Fantastic with fish and poultry! Pairs well with our blackberry-ginger balsamic vinegar. Made from premium, ultra fresh, extra virgin olive oil from our collection blended in small, artisan batches with 100% natural flavor.

World Spice Merchants Montana Outpost 62 Arcadia Way Columbia Falls, MT Mon-Thu: 9am-5pm - Fri: 9am-12pm 406-892-5001 - MToutpost@worldspice.com

Recipe Sponsored by

Chopp Shoppe No hormones or antibiotics Choice to Wagyu Grade Hours 9am-7pm…all week long 721 Wisconsin Ave in Whitefish

FH Fish & Seafood Company Wild caught seafood

3820 MT Hwy 40 W in Columbia Falls www.flatheadfishandseafood.com

Shrimp Tacos 2 lbs. shrimp peeled & deveined (31/40) Sauté in Genesis Kitchen Lemon Fused Olive Oil Season with World Spice Merchant Limón-Chile spice

Prepare Shrimp Tacos 2 Ways

1. Avocado Crema, Shrimp, Cabbage & Green Salsa 2. Shrimp & Mango Salsa – top with a drizzle of Genesis Kitchen Golden Pineapple White Balsamic Vinegar (This was a GAME changer in flavor)

Avocado Crema

1 avocado 1/2 c. sour cream 2 Tbsp. mayonnaise 1 Tbsp. lime juice 1/2 tsp. salt 1/4 tsp. cumin 1 clove garlic Add all ingredients to a blender and blend until smooth. You could also add a little cilantro and a jalapeno for additional flavor and spice.

Green Salsa

1 lbs. tomatillos 2 avocados 1 small, sweet onion 1-2 jalapenos 1 c. water Palmful cumin 4-5 cloves garlic 1 bunch cilantro Juice of 2-1/2 limes

Add all ingredients to a blender and blend until smooth.

Cabbage Topping

Shred Green & Purple Cabbage – Season generously with Salt, Pepper & Genesis Kitchen Persian Lime Olive Oil Lightly massage and let sit for 20 minutes.

Mango Salsa

2 mangos 1 small red onion 1-2 limes Small handful of cilantro 1 small jalapeno 1 small red bell pepper Chop everything to the size you like, mix and salt if needed. The lime tends to hit the same flavor notes so you may not need much if any. I also added the Genesis Kitchen Baklouti Chili Oil (once around the bowl) for extra pizzazz.



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Ask the Butcher

Ask the Butcher

By Collin “Sonny” Johnson, Chöpp Shöppe at Alpine Village Photos by ACE Photography & Design

To freeze or not to freeze...that is the question? An often asked question for the meat guy is "will freezing affect the meat I buy?” ...does it change the flavor? ...how long will it last? ...will the flavor be the same?

Will freezing affect the meat I buy? Surprisingly freezing is the best nonadditive way to preserve or keep meat products as well as other foods for 18 to 24 months with no change in any of the aforementioned questions.

The most important way to achieve this is by keeping the packaging pristine. This means sealing the package with no air. Not compromising the integrity of the seal is the number one quest. If your sealed package has a hole, it gives that package a chance to create its own atmosphere where it can sweat and frost. I'm sure you have all witnessed this phenomenon...“freezer burn.”

Chopp Shoppe The Flathead’s Premier Butcher Shop No hormones or antibiotics Choice to Wagyu Grade Mon. - Sat. 9am-7pm Closed on Sunday 721 Wisconsin Ave in Whitefish


When thawing meat products, let it thaw a few hours in the sink then move to the fridge for the rest of the thaw…keep it IN ITS SEALED PACKAGE. This will help it retain its moisture naturally. This is especially important for fish and chicken…beef and pork are a little more forgiving. At the Chopp Shoppe we offer meats wrapped in paper for immediate use or sealed in a sous vide packaging (vacuum-sealed) ready for cooking or freezing. If you have any questions or concerns, just ask.

As always thank you for support.

Bon appétit…

Sonny and Chopp Shoppe brethren



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How and Why

Women Shaped the Whiskey Industry By Mary Wallace

Because most chemistry apparatuses were derived from kitchen utensils, is it any wonder that women were the first chemists and the first whiskey distillers? March is Women’s History Month, and that got us wondering about the role of women in the discovery and invention of alcoholic spirits.


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Four thousand years ago, Sumerian women first invented beer. In 3 AD Egypt, Cleopatra the Alchemist created the alembic, the earliest prototype of the distillery equipment that moonshiners use today.

Medieval European women working in apothecaries were distilling everything from rosewater to potatoes and anything else they could get their hands on to create alcohol-based medicines commonly called aqua vitae, or ‘hard water.’ In several ancient cultures, beer, wine, and early whiskeys were used for medicinal purposes, for entertainment, and were also used in religious rituals. Aqua Vitae was dispensed like aspirin in the Middle Ages – used for labor pain, bronchitis, mercury poisoning, and gout. A woman was expected to know how to distill all sorts of waters for the health of her household. For a spider bite, it was recommended to crack an egg into ale and rub the mixture into the wound. Battle injuries were treated with a mixture of ale and serpent’s fat, even though serpent’s fat wasn’t exactly easy to find. There is evidence to show that Sumerians, Egyptians, and Peruvians all trusted their women to make the liquid that kept people alive.

food} Meanwhile, in Ireland, women were making an alcohol called uisge-beatha (Gaelic for “water of life’) in their homes with a pot and hurdle (a brass pipe used as the worm for condensing the liquid). Likely distilled from barley, this was one of the earliest versions of whiskey. Starting with 20 quarts of strong ale and they usually distilled it at least twice, down to 14 quarts of powerful whiskey. Sometimes they added licorice, saffron, or anise seeds to the mash. The resulting product was quite strong, so the Irish women often mixed the final product with sugar, mint, and even butter to reduce the alcohol burn. When Ireland was invaded by the English in 1172, they found the Irish drinking their Usige-beatha and began to acquire a taste for it. It became a fashion to ‘gift’ whole barrels of it to each other, and even to their Queen. Because the English could not pronounce the name of uisge-beatha, it became “isk-ke-ba-‘ha” on the English tongue, and eventually was shortened to ‘whiskey’.

The Irish women were also making an unaged spirit called Poitin, commonly known as mountain dew (because it was made in the mountains). It was illegal because no taxes were paid on it, so women snuck it into weddings, funerals, wakes, and fairs. They created cocktails with poitin, adding creamy goats milk, mint leaf, and sometimes butter and honey. Beginning to sound familiar?

England finally gained control of Ireland in 1800 and soon deployed aggressive tax collectors who began to track sales of barley, water, and any other resources that could possibly be used for any distillation process. They were so vigilant that a woman cooking potato soup (a staple in Ireland, of course) could conceivably be accused of illicit distillation and agents would seize equipment. furnishings, and possessions to cover the fines. A potato blight brought famine to Ireland, and out of necessity, these whisky-making women were not about to give up their livelihood; they continued to break the law producing their product in secret and selling it to put food on the table. A popular 1830’s ballad was “When I was at home I was merry & frisky, my dad kept a pig and my mother sold whiskey.” Eventually, the revenue agents won out, and only major licensed distilleries were allowed. Irish whiskey’s cottage industry faded away. Women were still instrumental in the Irish whiskey industry, however, running two of these major distilleries. Ellen Jane Corrigan and Mary Ann Daly were influential in building the whiskey empires of Bushmills and Tullamore Dew, two brands that we still see on the shelves today. They were good businesswomen, eventually marketing and distributing their products worldwide. At present, Bushmills’ master blender, Helen Mulholland, is also a whiskey woman, and she is proud that her brand is one of the whiskeys most enjoyed by women on an international scale. Huzzah!

Now that we are up to date on the history of women and whiskey, St. Patrick’s Day is nigh, and it’s a perfect time for some Irish Whiskey cocktails and dessert recipes! Stop by the Bigfork Liquor Barn for all your celebratory needs!

Bushmills Classic Irish Coffee 1-part Original Bushmills Irish Whiskey ¾ part rich Demerara Syrup 3 ¼ parts Sumatra Coffee Fresh Whipped Cream

Pour all ingredients into a 6 oz Irish Coffee glass leaving a ½ inch to top with whipped heavy cream.



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Tullamore Dew Elevenses

50ml Tullamore D.E.W. Original 2 Barspoons raspberry preserves 20ml Fresh lemon juice 50ml Irish breakfast tea (strongly brewed) Lemon peel Add all ingredients to a shaker with ice. Hard shake and strain over fresh ice in a Collins glass. Garnish with a lemon twist.

Shamrock Irish Cream Pudding Shots 1/2 pkg vanilla instant pudding mix (or fat free) 3/4 cup milk 1 1/2 tablespoons Bailey's Irish Cream (or substitute 1/2 tsp Irish Cream extract) 1/8 teaspoon green food coloring

3/4 cup whipping cream 12 2-bite brownies (cut in half horizontally) whipped cream (half reserved from 3/4 cup) 1 tablespoon white granulated sugar

Shamrock Pudding: Prepare only ½ pkg vanilla pudding as directed on package, using only ¾ cup milk. In a separate bowl, whip the whipping cream to soft peaks with hand mixer. Set aside about half of the whipping cream (about ¾ cup), then add Bailey's Irish Cream to the other half and whip to stiff peaks. Fold whipped cream/Irish cream mixture into pudding and add green food coloring.

Add 1 tbsp white granulated sugar to remaining whipped cream and whip to stiff peaks. Set aside for garnish.


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Assembly: Press the bottom half of a 2-bite brownie into the bottom of shot size dessert glass, then add a little Shamrock pudding. Repeat for all 12, dividing it equally by remainder of shot glasses, making sure you leave enough space to add the other half of the brownie. Garnish with swirled whipped cream. Serve immediately or keep refrigerated for several hours or overnight.


Arugula, Atlantis, and the Autonomic Nervous System By Austine K. Siomos, MD – Pediatric Cardiologist at Rocky Mountain Heart & Lung

An intriguing mystery is great for conversation and imagination. The island of Atlantis is a famous fictional island mentioned by Plato in “The Republic” as a representation of antagonist naval power that besieged Ancient Athens. Athens in the story was the embodiment of Plato’s ideal state. The evil Atlantis, which had defeated all other powers, fell to Athens in the story and also fell out of favor with the deities, submerging in the ocean, never to be seen again. Throughout history after Plato, philosophers and historians have argued about whether Atlantis existed. While today most agree that it was fictional, Atlantis has taken on numerous versions, from dystopian to utopian ideas. It has also become a metaphor for something no longer attainable. Of all the human body topics, the most mysterious in my experience is the autonomic nervous system. The autonomic nervous system is a large portion of the total nervous system and controls


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our involuntary actions. These are countless, but include heart rate, widening and narrowing of blood vessels, digestion and sexual function.

Neurologists divide the autonomic nervous system into two main divisions: the sympathetic and parasympathetic. Realistically, these are complex and interconnected.

Sympathetic nervous system – this is activated when we need increased activity and attention, our “fight or flight” response.

Parasympathetic nervous system – this is on the opposite extreme from the sympathetic nervous system and promotes the “rest and digest” process. When the parasympathetic nervous system dominates our heart rate and blood pressure lower, we produce saliva and increase peristalsis in our intestines for digestion. Our sources of stress have changed dramatically in comparison with those of our ancestors. Surprise attacks by brilliant Atlantis forces are less likely. Invisible attacks by viruses are more likely. How does this affect our autonomic nervous system function?

My husband recently lost his grandmother. She was the last living relative of that generation in his family. His grandmother survived the occupation of Greece during World War II and kept her children safe. She walked from the North to the South of Greece in order to do this. She employed her autonomic nervous system in an effective way to deal with the stress of protecting those she loved. Our threats today are less physical, but still come with similar emotions. We all worry about those we love and seek to protect them. Our nervous system is activated by theoretical and invisible threats. This is problematic for a full use of the involuntary nervous system. Our minds are activated and most of the time our bodies are not required to physically respond. Is it possible that this creates a disconnect between our voluntary and involuntary nervous system? This is one theory addressing the increase in autonomic nervous system disorders in the past few decades.

A healthy heart is not a metronome. In a healthy heart, there is a dynamic relationship between the sympathetic and parasympathetic nervous systems. For example, in recovery from exercise heart rate recovery involves parasympathetic


Arugula and greens in filo

Savory Greek Greens Pie nervous system reactivation while sympathetic nervous system activity remains elevated.

What are the best ways to promote a healthy autonomic nervous system? Running from bears certainly requires an appropriate sympathetic nervous system, but for most of us who desire a more predictable way, here are some methods.

High intensity interval training – this is the

current first line treatment for dysfunction of the autonomic nervous system. Why does this keep the autonomic nervous system tuned? I think of it like stretching our muscles. Stretching regularly promotes optimal range of movement. Regularly pushing your sympathetic nervous system in a natural way will allow for a full appropriate range of function. There are a range of types of HIIT, but the idea is short spurts of 30-60 seconds at a near maximal heart rate 80-90% of your max. Maximal heart rate is estimated at 220 minus age (190-200bpm if you are under 20). These intervals are alternated with 1-2 minutes of lower intensity exercise at 6065% of your maximal heart rate. If you, like me, don’t like monitoring your heart rate, the high intensity intervals should feel like you may have to stop soon and cannot carry on a conversation. The alternating lower intensity intervals should still be challenging but you should be able to have a conversation.

Vagal training - this is an emerging method in

parasympathetic nervous system health. There are numerous options. One, explained to me by an electrophysiology colleague of mine, is by simply standing in one place in a dark room for 15 minutes, twice a day. This can be a part of meditation. While standing in one place take deep breaths using your abdominal muscles, with exhalation at least twice as long as inspiration. My husband’s grandmother was a woman of faith and of movement. She was always walking, reading, baking bread, or rolling out filo dough

with a broom handle. She taught me how to make spanakopita, which I make with various greens.

Arugula is native to the Mediterranean region. In my experience it grows without much fuss in Montana. It is a nutritional panacea. One cup (100g) of arugula contains just 25 calories, made up of 3.5 grams carbohydrates, 2.5 grams protein and 1.6 grams fiber. Arugula contains a significant amount of Vitamin C, Vitamin A, Vitamin K and folate as well as calcium, potassium, magnesium, phosphorus, zinc and iron! This combination is wonderful for neurologic optimization, cognitive function, skin and heart health.

While we call Spanakopita by its Greek name, most Greeks will call it spinach pie when speaking English. I prefer a cousin of spanakopita, called hortopita, which means greens pie. It can be any mixture of greens mixed with herbs and tucked into phyllo dough. Ingredients: • 6 sheets phyllo dough (hand rolled or thawed frozen) • 10 cups greens (chard, arugula, collard greens, spinach, dandelion greens) • 1 cup leeks, sliced • 2-3 tablespoons dill • 2-3 tablespoons mint • Olive oil • Salt and pepper to taste Instructions: 1. Preheat oven to 350F 2. Wash and dry the greens, chop (this is a great meditative activity) 3. Combine the chopped greens with enough olive oil to coat but not make them slimy, add salt and pepper, add the leeks and herbs 4. Take an 8-9 inch round pan and brush with olive oil

Dr Austine Siomos Pediatric Cardiologist Austine Siomos, MD, brought her training and expertise with pediatric patients to Kalispell Regional Healthcare in September 2015. Dr. Siomos practices at Montana Children’s Specialists, a department of Kalispell Regional Medical Center. She is also part of Montana Children’s and its team of more than 40 pediatric specialists. She has been recognized for several academic accomplishments, including receiving a Pediatric Resident Professionalism Award. She also conducted extensive medical research and devoted time to community service, serving at a Denver clinic for uninsured patients, setting up medical clinics in Guatemalan villages, and working with Habitat for Humanity. She enjoys spending time with her husband and children, as well as baking, recycling and studying languages.

5. To make the pie, place 6 layers of phyllo dough, brushing with olive oil between layers. Empty the greens into the pie and top with 6 more layers of phyllo *If you make and roll your own phyllo you may want to use fewer layers 6. Score in pie shaped sections, but do not cut all the way through 7. Bake in the preheated oven for about 45 minutes 8. Remove and allow to cool. This can be enjoyed warm or at room temperature!



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Buttery Garlic Salmon By Carole


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food} Salmon has been consumed by North American humans for at least 11,500 years. So really, it’s in our DNA to love it! Additionally, salmon is one of the most nutritious foods on the planet. It’s rich in long-chain omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease. Salmon also provides protein and is an excellent source of B vitamins. Let’s not forget Astaxanthin which is an antioxidant found in salmon that benefits the heart, brain, and nervous system. You are going to love this recipe, it takes salmon to a new level.

INGREDIENTS (Serves 4 of your favorite people) 4 salmon filets 2 tbsp salted butter 2 tbsp olive oil 1 medium shallot (sliced) 3 garlic cloves (minced) 1/2 tsp. red pepper flakes 1 C. heavy cream 2 ounces cream cheese (cubed)

1/2 cup parmesan cheese (grated) 4 C. baby spinach 2 tbsp. parsley (chopped) 1 lemon (juiced) 3 tbsp. chives chopped (2 tbsp. reserved for serving) black pepper and salt to taste

Instructions 1. Sprinkle salmon filets with salt and pepper.

2. In a large skillet, heat olive oil over medium heat. Skin side down, add the salmon…cook for 3-5 minutes (until salmon is crisp). Gently turn salmon and continue cooking for another 3-4 minutes; remove salmon from skillet. 3. Using the same skillet, add the butter, garlic, and shallots, cook for about 3 minutes. Stir in the crushed red pepper flakes, cream cheese , and heavy cream. Season (to taste) with salt and pepper. Over medium heat, bring to a simmer , stirring constantly until smooth and creamy.

4. Stir in parmesan, and spinach… cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives.

5. Remove skillet from heat, place salmon back into the sauce.


6. Place each piece of salmon on individual plates, spoon the sauce over top, and sprinkle with additional herbs. 406

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Get Your Spring on! By Adene Lucus, owner of Freyia DEKOR

This is such a great time of year for change. The anticipation of warmer weather, greenery, and lighter clothes is just around the corner. It’s a time of transition from the cooler days of winter to more daylight and warmer temperatures. Your home can also lighten up and with these simple, effective steps you can transform your interior, so it looks and feels fresh.

Lighten Up

With spring in mind, it is time to put away the faux fur throws and opt for lighter textures such as a light cotton throw or a Fouta towel which has a plush cotton terry on one side. They are soft and made from tightly woven cotton, so they are light weight but still hold their shape. Although the original purpose was as a towel used in Turkish bathhouses, they now serve a decorative element and look great draped over a sofa or tossed in a woven basket. They come in striped or solid patterns in neutrals or colour so any décor can benefit from this lightweight throw. Next, let’s explore swapping out cushions and pillows.

It is amazing how effective throw pillows can be in transforming a space. Without any, couches, beds, and benches often look empty; yet with them, they appear comfortable, complete, and full of personality. In addition to those benefits, they are often an affordable way to refresh the look of your space, which is why changing them can be fun for those who don’t want their home to feel stagnant. Mixing and matching patterns, prints, and textures for your throw pillows as opposed to matching sets on either side of your sofa is a welcoming trend because it looks so much more collected, layered, and interesting. Swapping out your furniture every season isn’t exactly advisable, replacing your cushions and pillows frequently is a sound and easy alternative.


Draperies add warmth and sound absorption to a space and typically we see heavier fabrics in the colder months as well as darker colours. For spring choose a lighter fabric such as cotton or linen for an airy feel and one that allows the sunshine to flood in. Light curtain fabrics are your


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Start by changing up the cozy cushions on the sofa and add a lighter fabric or print. This updates the sofa while adding a fresh colour that ties in with the spring décor. If you still love your winter cushions you can also pair spring colours for a nice blend. Spring has yet to fully arrive, but the winter season is almost behind us. Wherever you have cushions, the bedroom, living room or benches you can easily update the cushions.

design} best choice to create a minimalist style statement as they simply enhance what is already in the space. For lighter fabrics with a fashionable appeal, consider buying sheers or add a complementary colour to the existing panels. For example, you could add a floral pattern to your existing set of solid panels or add a lighter colour or sheers. If you have a good seamstress or skillset, try adding new fabric at the hem line of each panel, consider the length of the panel but the additional fabric should be a band of 12” or more for impact. With a larger window try combining two sets of panel curtains. This works particularly well for a large room, and you don’t have enough matching curtain sets. Simply find two sets of panels that coordinate well, one in a print and one solid set work best, cut a center strip, either vertically or horizontally, from each panel and sew the blocks into place. This provides a unique look without the price tag associated with custom.

Refresh Accessories

Table surfaces, Knick knacks, mantle ledges all could use a spring cleaning! Put away the pinecones, the lodge style books and bring in home décor accents that compliment warmer temperatures. Add greenery, fresh or faux, it doesn’t matter but quality does. The best way to style for spring is to remove all winter like items and start over. Here are just a few other styling tips to help create a fresh space.

Use stacks of books to raise objects off the surfaces. Consider the books spine and book title, does it lend itself to the look you are trying to achieve?

Combine items in groups of threes–preferably with a tall item, a shorter, more sculptural item, and a horizontal item. Use lighter textures, lighter wood tones, and mix warm metals. Balance hard and soft objects, as well as things with different textures, colors, tones, and styles. For example, an orchid in a silver vase provides height and texture, combine that with a few stacked books and an antique pestle and mortar, or a few candles in different heights. Layer–placing some things in front of others and some off to the side–to create more depth and give the space a more natural look. Consider the angles too, is it a pleasing look from all sides? Add one quirky memory point or conversation piece to the collection. It could be a unique vase, a special picture in a small frame or a trinket from your travels. Once the styling feels done, take a picture and reassess if everything looks to scale and proportion, does it compliment the space and does it feel like you? Sometimes you may see the image and need to edit and play around with a few things until it feels just right. Refreshing your home using what you have, is a fun and affordable way to create a look that has a spring vibe!

In Norse mythology Freyja (/ˈfreɪə/; Old Norse for "[the] Lady”). She is famous for her fondness of love, fertility, beauty, and fine material possessions.

Adene Lucas has been the lead designer with Freyia DEKOR decorating firm since 2004. Her focus has always been creating living spaces that are as unique as the clients and the lives they lead. “I always try to meet every design challenge with passion, creativity and a genuine devotion to exceeding expectations. Travelling is one of my favourite things to do on my downtime, and it was during my visits to Sweden that I was intrigued by the simplicity and functionality of Swedish design and décor. Paired with my passion for items with artistic and historical meaning, the decision to embark on this new journey came naturally and without hesitation.” Freyia DEKOR - www.freyia.ca



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By Callie Reagan and Wright’s Furniture

Spring Prep

Wright’s Furniture has had over 45 Spring Seasons since it opened in 1976. It’s no wonder that they have perfected the art of transitioning from season to season, with the Flathead Valley in mind. We have had a typical start to an upcoming spring season with warmer temperatures to wind, rain, and snow. The best part is that was just in one day. The point being, is that Spring in Montana is not the same as Spring in other places in the world. We look forward to Spring and Summer and we like to celebrate that transition in our homes by changing the colors and accent pieces in our spaces. There is no better place to do that than Wright’s Furniture in Whitefish.


Starting with a great foundation for home furniture is an essential step of decorating. You can start with great pieces that you can use over the years with great quality and style. When you have a great base, you can add additional pieces that add function and storage options. Layering those with accent pieces that highlight the season or personality of the home is the icing on the cake.


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Accent Piece

A favorite accent piece at Wright’s Furniture is a hall tree. They don’t all look alike. They can be ordered with hooks, storage cubbies, benches, mirrors, drawers and so much more. Popular options of hall trees are those made in Montana that have a bit of a rustic timber frame style to give that classic Montana feel.

Cleaning and Organizing

Part of the season of Spring is cleaning and organizing. While in Montana we might not be able to get rid of those bigger comfy blankets altogether; however, there are solutions for multifunctional storage. Storage ottomans and benches are a great solution for multifunction and style. They come in all types of styles, materials, sizes and can be used as extra seating, coffee tables, footrest or even in an entry or at the end of a bed.

Natural Elements

Making sure that we highlight natural elements is key in creating the feel of a new season. Moving from heavier items like pines and snow themed accent to focusing on adding light branches, flowers, buds and green leafy accents that mirrors your outdoor environment. Switching out floral arrangements in a vase or bowl is a quick and easy way to transition to a new season.

Colors and Fabrics

When looking to change colors and fabrics, this season’s hot items are lighter neutrals including ivory and champagne. Brighter colors that we are seeing this year are greens, aqua, coral and lighter grey tones. These colors are being paired with lighter wood tones.

Want to take season changes to the next level? Adding changing items such as pillows, throws, bedding, accent rugs, towels, table sets and even coffee table books are easy ways to update for each season.

Outdoor Living

Another item that should be on your wish list, is Outdoor Living. While in Montana we may not think of patio furniture for the Spring Season, it is the perfect time to select and custom order patio sets. This helps ensure that your order will be here to enjoy all summer long. Wright’s Furniture works hard to have a large selection of in stock options that ranges from outdoor dining and umbrellas to comfy deep seating and lounge chairs.

Spring is on its way and Wright’s Furniture is ready to help you usher it in with style and function. Wright’s Furniture is open 7 days a week, offering complimentary design services with free local delivery and install. Visit the Wright’s Furniture showroom in Whitefish or learn more at wrightsfurniturestore.net 6325 HWY 93 South, Whitefish, Montana 59937 | 406.862.2455 | Open Daily |Free Local Delivery | Free Design Services



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community} happenings

Sushi by the Slopes By Alexis C. Ehlers,

ACE Photography & Design

Perfectly placed, sushi rolls are assembled into intricate patterns and shapes onto cutting boards. Soon, Tiffany Newman, the owner of Indah Sushi, has several rainbows of seafood. Her boyfriend, Ben Anderson, helps load the precious cargo into his 90’s Mitsubishi Delica van alongside a few pairs of Icelantic skis, his own brand. They make their way up Big Mountain on the long winding road to Whitefish Mountain Ski Resort. The white and green-striped van pulls into an empty part of a snowy parking lot. The ski pre-party begins. Joining the couple are several friends and employees from the restaurant, and their vehicles pull alongside the van. Geared up in snow pants, goggles pushed up onto foreheads, and gloves hurriedly shoved into pockets—the joiners gather close and make for a lively sight. Towering above, the mountain stands resolute with skiers flooding down the slopes. Drinks are poured and Tiffany reveals her sushi to the oohs and ahhh’s of those huddled around her. Ben lights a fire, the cedar smoke mixing with the brisk air coming off the mountain. People and canine companions recline on the warm furs and blankets that cover the camp chairs around the van. Sushi rolls begin to disappear and someone pulls a shot ski from the back of the van. Saké shots ensue. The party winds down and skiers embrace each other and give Tiffany their thanks before leaving to hit the slopes, their smiles as large as a bowl of poke. Indah Sushi - 406-730-6001 - Indahsushi.com Sheep skins from Monaco in Columbia Falls and Freyia Dekor


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community} happenings

People and canine companions recline on the warm furs and blankets that cover the camp chairs around the van. Sushi rolls begin to disappear and someone pulls a shot ski from the back of the van. Saké shots ensue.



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Explore the wild west at FVCC’s Broussard Library

Rare special collection at Flathead Valley Community College tells the story of the Rocky Mountain region and its captivating history through accounts of explorers, trappers, and more that helped shape the American West. By Molly Wright, Assistant Director, FVCC Foundation Photos courtesy of FVCC

Light streams in through the windows. The smell of coffee wafts through the air. People lounge on couches chatting, or hunch over their computer screens. A few people walk through the building, laughing on their way to a meeting. You can hear the pages turning in books. Are we in an urban coffee shop? Guess again. This scene takes place inside the Broussard Library and Learning Commons, located at Flathead Valley Community College in Kalispell, Montana. The building, which opened in 2019, is a sleek, modern home for students and the community to gather and learn, including a virtual reality lab, a Makerspace to create crafts and technology, and a coffee shop serving fresh Montana Coffee Traders coffee.


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Nick and Karen Chickering

feature} Broussard Library

The collection of more than 280 books take you on a journey across the American West, including Texas, New Mexico, Colorado, California, Oregon, and Montana. a thrill in reading about the great gunfighter of the west, Wild Bill and his Era: The Life & Adventures of James Butler Hickok. Most of But among all of these new technolo- the books were published in the late 1800s early 1900s, although some date all the gies stands in stark contrast a very dif- and way back to the 1700s.

ferent display, one with books from the 1800s telling the details of historic trappers, adventurers, and cowboys. Get ready to be transported back in time to the wild, wild west. This is the Allen L. Chickering collection, donated by longtime Flathead Valley residents Nick and Karen Chickering in November 2021 in honor of Nick’s grandfather Allen who amassed the collection. Nick and Karen donated the collection to FVCC before they relocated to Genoa, Nevada. With a long history of support to FVCC, Nick says he couldn’t think of a better place for his grandfather’s legacy. “My grandfather spent the majority of his years passionately cultivating, reading and researching these books and documents. Donating the collection to the college for students and community to publicly share these rare books on the opening of the west, is a goal I have had, in keeping with what my grandfather would have wanted,” Nick explained. The collection of more than 280 books take you on a journey across the American West, including Texas, New Mexico, Colorado, California, Oregon, and Montana. Art history fans may enjoy Good Medicine: The Illustrated Letters of Charles M. Russell, transportation buffs might gravitate to The Old Santa Fe Trail: The Story of a Great Highway, and those of us more adventurous may find

a few pictures of the books and posted them on the library’s Instagram account. “It’s bringing history into today’s context,” she noted.

The FVCC Library is the only academic library in northwest Montana, and because What makes this collection unique is the it is at a community college, it is accessed assortment of primary and secondary by community members on a regular basis documents, all in one place. It is a “treasure along with students. trove,” according to Marty Mullins, Adjunct History Faculty at FVCC. This collection “This collection really emphasizes the distinguishes FVCC by creating not only a ‘community’ aspect of our college,” resource for expert researchers to visit, but said Marty. She is excited to see a broad also provides tangible access to the past for the general public and student alike, allow- range of students use the collection, ing for the chance to feel, read, and experi- from traditional undergraduate stuence these documents hands-on, letting dents to nontraditional students conthem become historians for a moment and tinuing their education at FVCC. construct their own narrative. The donation signals a major step for the Quick history lesson, courtesy of Marty: Flathead Valley Community College Brousa primary source is an original document sard Library & Learning Commons special (think of diaries, letters, or newspaper ar- collections. This collection of books proticles from the time of the event). These are vides a fun and engaging peek back in time extremely rare; can you imagine keeping for readers and researchers to experience a letter from the 1800s safe over so many an expansive historic collection in wondergenerations? Secondary sources are sec- ful condition. ondhand accounts of the events from primary sources (think of biographies or non- The collection is available digitally through fiction books). Both sources are important online library systems and in-person at to historians and researchers to construct FVCC. a narrative about historical events. What makes the Chickering collection so unique But don’t just take our word for how cool is to have a wide range of both primary and the collection is, come experience it for secondary sources in one single location yourself. The Broussard Family Library and Learning Commons is open Monday (and in great condition, no less!). through Friday from 8 am to 5 pm, and the A fun moment that Library Director Mor- Common Ground cafe within is open Mongan Ray pointed out was when she snapped day through Friday from 8 am to 2:30 pm.



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Crochet in America By Holly Riffe, Brave Dog Knits

Not much is written about crochet tradition in America prior to the 1920’s. It is thought that crochet was brought to the continent by Irish immigrants arriving between 1845 and 1900. Many of the new arrivals had survived the Irish potato famine of 1845 - 1850 by selling intricate handmade crocheted lace trims to the wealthy class in Europe. Luxury lace items were not in demand in America pre-1920; so, it seems as though that any efforts to continue crochet and other handwork traditions during that period were directed towards utilitarian items for the home.


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Crochet gained momentum during 1920’s and 1930’s. The beaded crocheted bag was a staple of the flapper style during this era. As American culture leaned into war efforts during the 1940’s, crochet efforts followed suit. Post WWII, from the late 1940’s until the early 1960’s, there was a resurgence of interest in home crafts as women were redefining public and private roles, gaining more autonomy in choosing garments, accessories, and home fashions. New and imaginative crochet designs published for colorful doilies, potholders, and other home items. These patterns called for thicker yarns than earlier patterns. The craft remained primarily a homemaker’s art until the late 1960’s and early 1970’s when the new generation noticed crochet and the granny square was born. Kim Werk-

er speaks to crochet and the Progressive Era in her 2007 book titled Crochet Me: “My pet theory, though, the post-feminist theory of our lovely crafty revolution, is that fiber arts are popular these days because we’re reclaiming the “woman’s work” from which our mothers fought so hard to break free.” In 1994 the Crochet Guild of America was founded by designer and writer Gwen Blakely Kinsler to “create an environment which provides education, networking, resources, and a national standard for the quality, art and skill of crochet through creative endeavors which preserve the heritage of crochet.”

Crochet has continued to gain in popularity. The 21st century has seen a revival of interest in handcrafts and do-it-yourself. Yarn and pattern choice is endless with opportunities to quickly learn techniques for

DIY} Brave Dog Knits creating anything from tiny, intricate toys to jewelry, to detailed garments. Free-form expression with crochet became visible in society through the art of yarn bombing; public displays of yarn art, inspired by graffiti artists. The American Counseling Association recognizes crochet as a depression-relief activity due to the repetitive motion employed in its technique. Several correctional facilities across the United States employ crochet programs as therapy for their residents. Items created in these facilities are usually donated to people in need.

Brave Scarf

Crochet Pattern Supplies

Noro Ito yarn - worsted weight - 1 ball Crochet Hook Size J

Chain 26

Row 1: SC in 4th Ch from hook. *Ch1, skip the first Ch, SC in next Ch. Repeat from * to the end. Ch3, Turn.

Row 2: SC in the first Ch-1 space, *Ch1, SC in next Ch-1 space. Repeat from * to the end. Ch3.

Repeat Row 2 for pattern until the scarf is your desired length. For the last row omit Ch3 at the end. Pull yarn tail through and weave in ends. Fringe (optional): Cut approximately 50-18” lengths of yarn and hold triple to attach using a crochet hook.

Adelaide Anne Scarf Knitting Pattern Supplies

Noro Kureyon yarn worsted weight - 1 skein #9 needles for knitting flat Gauge: 4” wide with 24 stitches in pattern

Ripple Rib-Stitch Pattern

(multiple of 4 stitches) Rows 1 and 2: *P2, k2; rep from * Row 3: P1, *K2, p2; rep from *, end k2, p1 Row 4: K1, *P2, k2; rep from *, end p2, k2

Rows 5 and 6: *K2, p2; rep from * Row 7: Repeat row 4 Row 8: Repeat row 3 Rows 9 and 10: Repeat row 1 Row 11: Repeat row 4 Row 12: Repeat row 3 Rows 13 and 14: Repeat row 5 Row 15: Repeat row 3 Row 16: Repeat row 4

Cast on 24 stitches. Begin Ripple Rib Stitch pattern. Knit the pattern leaving just enough yarn to bind off. Bind off. Use a gentle steam blocking if needed.



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201 Central ave. whitefish Montana 59937 - 406.862.3200

love} stories

Leah & Luke w

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Photos by Carli Dewbre December 18, 2021 Location Snowline Acres

Leah hails from Plains Montana, her

great great grandparents homesteaded in Montana in the 1800’s. In fact, Leah’s Great Grandmother was one of the first 20 babies born in the Flathead when the county started registering babies! Long time home grown Montanan.

Leah worked as a Radio Personality for Bee Broadcasting for 22 years, known best as the Flathead’s Original Rock Chick on B98 and proud member of the Bear Morning Country Club on 106.3 The Bear. Leah hung up her headphones a little over 2 years ago.

Leah became a realtor 6 years ago. Leah’s Business Partner is her daughter and one year ago they started their own firm, Montana Property Angels located in the Historic KM Building in downtown Kalispell. Leah and/or her firm have been voted #1 in the Best Of The Flathead for the last 3

years! She also won Best Community Volunteer for 12 years in a row.

Luke was raised in Chicago and went to

seminary in New York for high school. He returned to Chicago for college and then moved to Los Angeles where he was a builder in Brentwood and Beverly Hills for decades. Luke came to Montana to build a home for some friends, and he fell in love with our great state and relocated here many years ago. He was a property manager and builder in the Flathead until he retired. Luke has an incredible band called The Music Lab, playing blues, rock, and jazz at venues around the Flathead.

Leah – What is the trait that you most admire in Luke?

He totally gets me. I’m crazy social and he is not threatened by my personality and lifts me up every day. Music has been

love} stories

It was a

marvelous night for a Moondance! Full moon and everyone dressed in Diamonds and Denim!



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Venue Snowline Acres; Kalispell, MT Rentals Barn Door Event Rentals; Columbia Falls, MT a huge part of my life and has always been a huge part of his. I love that we share that and a love of people and an adventurous spirit. Together, we have a way of making every moment fun! And I absolutely love that he plays me music on his guitar or fiddle every day!

Why did you choose the venue?

Snowline Acres is the most stunning venue! We love the history and architecture. The owners and their staff are incredible! It is a very special place.

What did you enjoy most during your wedding day?

It was a marvelous night for a Moondance! Full moon and everyone dressed in Diamonds and Denim! Incredible music by Luke Lauteret and Guest Performances by Halladay Quist, sista Otis and The Music Lab! My Groom serenaded me. Every moment was magical! My amazing team took my cell phone


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away from me so I could simply focus on being in the moment! My gown was created by my amazing friend Beth Feeney, who owns Redheaded Designs. She designed and custom made my gown, shawl, and coat. Truly, she created a masterpiece! I felt like a QUEEN!! We loved that every vendor that was a part of our day, are businesses and people we have amazing relationships with. We were surrounded by love and excellence from every one of them!

What is your favorite activity to do as a couple?

We love to go on road trips, sometimes very intentional with a destination in mind, like a Montana Hot Springs tour and sometimes unintentional random trips in Montana or other states as well. We love driving just the two of us, listening to music, talking, and exploring places we randomly discover on our journey. Every day brings some new adventure!

Caterer DeSoto Grille; Kalispell, MT Cake/Cupcakes Glacier Perks, Lakeside, MT Music Luke Lauteret Project; Kalispell, MT Guest Music Appearance Halladay Quist; sista Otis, The Music Lab

Photographer Carli Dewbre Photography; Kalispell, MT Event Design and Décor Kim Sova; Design Expressions, Columbia Falls, MT Flowers Flowers by Hansen; Kalispell, MT Dress Beth Feeney; Redheaded Designs, Kalispell, MT Rings Jenson Jewelers; Kalispell, MT

Hair Jessika Mann; Est 1989 Salon and Spa, Kalispell, MT on Insta @jessikolor

Mobile Bar Mavericks Roadhouse; Lakeside, MT

Makeup Derrick Rolandson; Est 1989 Salon and Spa; Kalispell, MT

Officiant Pam Carbonari; Kalispell, MT

Emcee Rob Dewbre

Wedding Coordinator Beth McBride

love} stories

Alexis& Nick Photos by Amy Scott White Raven Venue and Retreat in Alberton, Montana August 14, 2021


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I his heart. Nick is the most thoughtful and caring person I know. Tell us about you…where are you from, what do you do for a living, where do you live, etc.

Alexis: I’m originally from Kirkland, Wash. We now live in Liberty Lake, Wash. near Spokane and I work for Dutch Bros. Coffee in their training and learning department.

Nick: I was born and raised in Whitefish. I work for Buck Knives managing our products on Amazon and other online marketplaces. I’m also a freelance outdoor photographer.

Alexis - What is the trait that you most admire in Nick?

I have to pick just one?! I love his heart. Nick is the most thoughtful and caring person I know. All he wants to do is help those around him, and make sure everyone is happy and taken care of.



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literally is my person. I can't imagine life without her!

Nick - When did you realize you wanted to get married to Alexis?

I realized I wanted to get married to Alexis very shortly after we first met. We'd been seeing each other for just a few weeks and it was like I had known her my whole life. She's my best friend and has the most incredible heart of anyone I've ever met. She literally is my person. I can't imagine life without her!

Why did you choose the venue you did to get married?

The venue and location spoke for itself. At White Raven they thought of every detail and the craftsmanship was top notch. The first time we walked in, it just felt perfect and it was the one place we could actually see our day happening at.


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Alexis – What did you enjoy most during your wedding day?

Besides marrying my best friend and love of my life, I enjoyed having my family and closest friends there to celebrate and have a blast together.

Venue White Raven Venue and Retreat

Dress From Honest in Ivory, Designer - Haley Paige

Caterer The Silk Road, Missoula

Without question our favorite activity to do as a couple is to go skiing. Having grown up in Whitefish I've been on skis as long as I can remember. Alexis started skiing at a young age but stopped for close to 15 years when she started playing basketball. Once she finished basketball in college, she put the skis back on and has never looked back. She is an amazing skier. I love our days chasing each other down the hill and the incredible places skiing has taken us across the country.

Cake/Dessert Bernice’s Bakery, Missoula

Rings Alexis’s rings, with the main stone being a Yogo sapphire, are from Stephen Isley Jewelry in Whitefish.

Nick – What is your favorite activity to do as a couple?

Music RMF Entertainment, Missoula Tuxes/Suits Nordstrom

Nick’s ring was custom made by the Gem Gallery in Bozeman. His ring is really special as we took wood from his childhood home and incorporated it into his ring.

Range Master by Karen Young

Going To The Sun Gallery Proudly Features,

Dallen Lambson and Maria D'Angelo

Dallen Lambson

Maria D'Angelo

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