M c G o u g h & C o ... W h e r e M o n ta na G e t s E n g ag e d www.McGoughandCo.com
131 Central Avenue Whitefish, MT 59937 406-862-9199 800-862-9199
16. Chicks N Chaps- Good Time, Great Cause 20. Nicole Cannavaro- Singer/Songwriter
24. Pete & Sam- Wedding
30. Jeff & Kate- Love Story 32. Kastil! Kastil!- Watching Life Happen
food & flavor 38. The Art of Tablescaping 42. 3 Cooks & A Book 44. Taste of Summer- All Year Long 46. The Panty- Season of Apples & Pork 48. Wine- Insider's Secrets
52. Home Matters- An Ideal Setting 54. Regenerative Design
58. The Role of Acupuncture in Childbirth 60. Skincare Answers- Candida 62. Fitness- A New Season 64. Health Care Answers- Pap smears 66. Be A Quitter
wellness 68. Boundaries-
You Can't Always Get What You Want
72. Where Mountain & Home Meet- Organizing 76. Your Teeth- Holiday Survival Guide 78. Standardized Tests- Opting Out
80. DIY-Patina 84. Music-Song & Earth 86. Music-Judy Carmichael Trio
w o m a n
business manager Daley McDaniel
director & design Sara Joy Pinnell
director of photography molly claridge
photographers Melanie Hobus
Melanie Hobus has been the hair and makeup artist for 406 magazine since January 2013. She has been a cosmetologist for the past four years specializing in Airbrush makeup and bridal parties. Melanie lives in the Flathead Valley with her husband Micah. She loves working in this industry and always strives to make people feel their best. photo by: Molly Claridge (www.bestillphotographymt.com) hair and makeup by: M e l a n i e H o b u s
Daniel Seymour- Sharpe Eye Photography Shannon Hollman- Shannon Hollman Photgraphy Kelly Kirksey- Kelly Kirksey Photography Scott Wilson- Scott Wilson Photography Rachel Spray- Jeremiah & Rachel Photography Peter and Kelley- Gibeon Photogrpahy
Published by Skirts Publishing six times a year 6477 Hwy 93 S Suite 138, Whitefish, MT 59937 email@example.com CopyrightÂŠ2013 Skirts Publishing
View current and past issues of 406 Woman at w w w . 4 0 6 W o m a n . c o m
Courtney Ferda is a Whitefish native, and the founder of the style blog, 114Â° west. She loves the beautiful state of Montana and enjoys showing the rest of the world what Montana fashion looks like. From styling seniors to engagement shoots, she enjoys making creative visions come to life. You can normally find her, coaching, shopping or laughing with family and friends. Read her story on page 8 of 406 woman business. photo by: Jeremiah & Rachel Photography (jeremiahandrachel.com) styled by: C o u r t n e y F e r d a
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.
Contributor’s Corner What is your favorite
406 Erin Blair
thing about the fall in the Flathed?
Licensed esthetician and owner of Skin Therapy Studio
Certified in pilates and an active health coach, owner of Exhale Pilates Studio
Leslie Budewitz Inge Cahill
Interior designer and consultant, owner of Home Matters LLC
Cris Marie Campbell
Master certified Martha Beck coach and consultant, co-owner of Thrive! Inc.
Susan B Clarke
Faculty at The Haven Institute for 20 years and co-owner of Thrive! Inc.
Er i n B l air
Lawyer and national best selling writer of 'The Food Lovers’ Village Mysteries'
Boots, leaves, my October birthday, and the freedom to do ANYTHING indoors without feeling guilty that I’m not squeezing every last drop out of summer!
Accomplished writer and newly published author of 'Reservation Champ'
Owner and blogger of www.114-west.com providing expert fashion advice
Cosmetologist specializing in airbrush makeup and bridal parties
Gwenda C Jonas, MD
Board certified OB/GYN with Kalispell OB/GYN
Gretchen Knuffke Marti Kurth
Public relations and marketing expert for organizations in the arts and music
Owner of Goldfinch Events & Design and Mum’s Flowers
Executive Chef and Owner of John’s Angels Catering & Muley’s Restaurant at Blacktail Mtn
Lisa D. Macalister
Financial advisor and centurion agent for New York Life
Accompished artist specializing in Patina techniques
Lesl ie B udewitz
Motherhood and parenting expert, owner of Maternal Instincts
On clear nights, the cold air makes the stars dance a little more joyfully.
John Miller, DDS
Specializing in general dentistry, Dr Miller provides expert advice
Kelly O’Brien, Esq.
Business law specialist with Measure Law Office, P.C.
Kristen Pulsifer Maria Phelps
Specializing in business relationships and owner of Find It For You, LLC.
Communications & marketing professional at MT West Economic Development
Director of communications & marketing at Flathead Valley Community College
Wine expert and owner of Brix Bottleshop in Kalispell
Rabbi Allen Secher
Rabbi for 50 years, an Emmy award-winning television producer, and a family man
Talented writer and songstress, promoting music as Singer & Simpson Productions
Wedding and lifestyle photographer, together with her husband Jeremiah
For full bios for our contributors, please visit www.406woman.com. 12
G retchen Knuf f ke
Writer, editor and owner of Whitefish Study Center
Fall is my favorite time of year! I love the vibrant colors, the slant of the sunlight, the food, the sports and the chill in the air. Our valley becomes a little quieter and less crowded which makes it the perfect time of year to visit Glacier, take a hike or sit by the lake with a good book.
I’m thrilled to be writing my first official editor’s note for 406 Woman Magazine. As a long time contributor, I’ve had the pleasure of working with the wonderful staff here for years. I’m hopeful to bring forth even more of what you’ve grown to love about 406 Woman over the years. We recently celebrated our fifth year and as we venture into the next five years, we are looking forward to the future. The reputation of 406 Woman was built with terrific editorial and photography. We strive to educate, inform, entertainment, and touch women. Based on the feedback we receive, it’s working. We are continuing that tradition with some great new sections on family (by Gretchen Knuffke), on life (by Rabbi Allen Secher), and entertaining (by Cara Lard and Rachel Spray). Be sure to check out these great new offerings. As fall turns to winter, enjoy the changing leaves, the crisp air, and the Thanksgiving season that is upon us. Every moment holds an opportunity to be truly grateful. “Happiness cannot be traveled to, owned, earned, worn or consumed. Happiness is the spiritual experience of living every minute with love, grace, and gratitude.” Denis Waitley
What did I learn after reading this issue?
Kim Crowley, the Director at that Flathead County Library System, worked for a commercial fishery on Lake Michigan between earning her bachelor’s degree and master’s degree. Tara Roth interviews Kim on page 6 of the business side. Cris Marie Campbell tackles the subject “Boundaries” in your personal and professional life. I didn’t know that unless you speak your boundaries out loud, they do not exist in a relationship. See her advice on page 68. Candida overgrowth can be caused from taking antibiotics. Erin Blair outlines ways to indentify the aliment and how a cleanse may help on page 60.
Chicks n Chaps
Good Time, Great Cause By Brian D’Ambrosio Photos provided by Chicks n Chaps Cowboys dress in pink. Women study how to rope steers and ride a bucking bull, and are taught about the important safety equipment required in bull riding. Cowboys interact with the ladies and teach them the brass tacks of their lifestyle.
This is no ordinary rodeo clinic. This is Chicks n Chaps, a nonprofit that organizes fundraisers to benefit those with breast cancer who do not have the money to obtain assistance or pay their existing medical bills.
Chicks n Chaps began in Missoula, in the spring of 2008, when Shannone Hart (whose mother was undergoing chemotherapy and a double mastectomy) was introduced to the chairman of the Missoula Stampede. Kyle Stensrud was on the board of Tough Enough to Wear Pink, a local community support group for breast cancer patients. Kyle had faced the reality of breast cancer with his wife. Shortly thereafter, Hart attended a women's football clinic at the University of Montana. She called Stensrud afterwards, and told him that she had had an idea: round up cowboys who could teach women rodeo’s methods while raising money for breast cancer. 16
Stensrud liked the concept, and Hart and friend Staci Flynn organized the first event. The initial happening was orchestrated in only three months; it brought together 170 women, most of whom had never attended a rodeo. The end result: $20,000 for Tough Enough to Wear Pink of MT. “It is a nontraditional fundraiser,” says Hart. “Our events are designed to teach chicks about the seven events of professional rodeo: saddle bronc riding, bareback riding, bull riding, calf roping, team roping, steer wrestling, and barrel racing. If you don’t know anything about roping and riding, there is no need to worry. Cowboys are there for personal one-on-one instruction.”
At last count, Chicks n Chaps has organized activities in ten states, and all of the money raised by a local chapter stays in that chapter’s community. The most recent Missoula Chicks n Chaps fundraiser netted $60,000. To date they have raised over $500,000 across the West and have had over 5,000 chicks at their events. Chicks n Chaps does not oversee the disbursement of the funds they raise. Proceeds either go to individuals, who apply to receive support, or directly to worthy local entities such as the St. Patrick House, which offers temporary housing
for out-of-town families and patients receiving treatment at Missoula medical facilities. “One segment of the population who benefit greatly is the middle class,” says Hart. “They many times cannot bear the cost of the out-ofpocket expenses and suffer financial difficulties following a diagnosis.”
Hart, who grew up in Frenchtown and is a Missoula resident, says that Chicks n Chaps is her way of contributing to the greater good of community responsiveness. “Missoula is a great community, and we take care of each other here, and we are compas-
sionate,” says Hart. “The community needs this.” Hart’s said that her biggest dream for Chicks n Chaps is for the organization to host a capacity crowd in New York City’s famed Madison Square Garden.
“Maybe this is pie in the sky, but I’d love for us to be able to share our charity and our way of life, and the western way of cowboys and ranching, with the people of New York City.”
Photo on page 16 left Middle: Chicks n Chaps founder, Shannone Hart, and her mother who is the inspiration behind the organization four months prior to her death.
Chicks n Chaps is
scheduled to do 20 rodeos in 15 states in 2014. For more information visit www.chicksnchaps.org.
On September 27,
Shannone Hart was a special guest on “The Queen Latifah Talk Show”. She was highlighted in the “Unsung Heros” segment featuring people that are making a difference in their community. At the end of the segment, Queen Latifah surprised Hart with $20,000 to support future events.
to Shannone and the Chicks n Chaps organization – keep up the great work!
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Nicole Cannavaro singer~songwriter By Jessica Rogers Photos by Molly Sipe Claridge Meeting Nicole Cannavaro is like meeting your best friend for the first time. Easy going, spirited and electric in personality, she could make Oscar the Grouch feel excited about life. The singer/songwriter of the local “Can of Arrows” band embodies the true spirit of an artist, and like a true artist is not seeking fame and fortune but an opportunity to give back to her community. A Flathead High School graduate Nicole forged her own career path not just as a musician but as a “futurist”, author, and editor. Me: So first I have to ask you its essence somehow. You know, how did you become a futurist when you love something then you beat the pulp out of it, and and what exactly is a futurist? then you don’t love it anymore? Nicole: I wasn’t sure what I I was terrified that was what was wanted to do after high school, going to happen. I played music so I went my own direction. for a while but then I stopped I love science and technology and decided to go find myself so I finally landed on futurist in the world. So I met differand writer. I actually didn’t ent people and traveled around. know what futurists were until Three years ago I moved to Misa few years ago but after that I soula and played half sets with thought O.K. this is what I am a band there. And then I came going to become! I just like to back here and a year ago I starttry everything, life is short. Fu- ed up with a Can of Arrows. turists are scientists whose specialty is to predict the future Me: How did you meet your in global trends, technology band? advancement, emerging market opportunities and risk manage- Nicole: Well, I started going to jam nights down at Scotty’s, we ment. all met each other and started Me: So, how does a futurist be- playing with each other. We had come a singer/songwriter, were really good musical chemistry – you always interested in music? we all just started jamming out and saying ‘hey this might be Nicole: I started playing guitar something.’ My guitarist and I when I was three, self-taught, always joke about how we beand I had a musical family. My came a band. We were just sitfamily pushed me to start per- ting at a table, and he quietly forming locally at fifteen years looks over at me and says “Hey of age. However I wasn’t sure want to be in a band?” And if I was serious about it, even then I said yes…that is how we though I started at an early age. evolved. My band is awesome by I had been songwriting since the way, we have Robert SeyI was nine, but I was always mour on Drums, Jim Pomper on so concerned that if I really Bass, and Nol Ploeger on Lead pushed for it that it would lose Guitar. 20
Me: What genre of music does Can of Ar- Me: Has there been any part of your musical journey has been a struggle for you? rows play? Nicole: Well this past year, especially since I have been performing professionally, I have had to evolve into being a performer. I wasn’t sure I wanted to expose that to people, it is a very raw side of me, it was a struggle because it was my baby and I didn’t want to raise it the wrong way. I have never had a desire for fame or celebrity that side of performing has Me: Let’s talk about the song you wrote for never appealed to me. I love anonymity and Dragon Boat Festival for the breast cancer I have realized that I can do this within my survivors, can you describe the journey you community and have a career in it without went through writing something so power- sacrificing my other interests. ful? Me: What is your favorite part of performing? Nicole: I felt it was very fitting for me to write a song about this because I have lost Nicole: That is a tough question! I love givpeople from cancer that were very close to ing people that musical euphoria and the me. The strength of cancer survivors total- interaction with the crowd. You know that ly blows me away. My aunt went through no matter how bad their day was, it has imbreast cancer and survived. I was really glad proved in some small way in that five minute to write the song because it was close to my window of time. Making people feel better heart. At the Dragon Boat Festival when about themselves even if it is for a short I was performing I saw an understanding time, that means more to me than probably from the audience, watching the survivors anything. and trying not to cry because it moved me Follow Can of Arrows on Facebook to find out so much. It was an incredible experience. where you can catch a performance next. Nicole: We really just love to jam and adhere our style to where we are playing. We are a custom fit band, kind of how your foundation should be. If we are going to an event like the Dragon Boat Festival, we will have a little bit of rock and blues but tone it down a little bit.
Here is the song Nichole wrote for the Dragon Boat Festival, Breast Cancer Survivor Ceremony: GET THROUGH THIS By Nicole Cannavaro
through this together She tied scarves around her head proud like a She sat down at the table warrior’s sash with a letter in her hand Even on the days when Tears in her eyes as she her hands were shaking stared down and just and her eyes were red shook her head And though the nights She said “what have I would sometimes take done so wrong to deher down I never saw serve this in my life” her frown But then she wiped her She said ‘mind over matcheeks, looked up at me ter, let’s kill this cancer and said and move ahead’ “Honey we’re in for a fight” Come on sister we’re gonna fight even if takes ‘Cause life give you hard away our life knocks, but you gotta No matter how hard it knock back gets, we’re gonna get When you’ve fallen on through this together your knees, you gotta hold up your head She sat down at the table None of us choose this with a letter in her hand battle, but we will fight it Tears in her eyes as she together started to smile and said ‘Cause on the other side ‘we did it’ is bliss, we’re gonna get
Pete and Sam
Photographed by Shannon and Jeremie Hollman with Shannon hollman photography shannonhollman.com
I grew up in Polson, Montana in a cherry growing family and Pete hails from an even smaller town in Iowa called Shell Rock. Both of us were born in the communities where we lived our whole lives until we went to college. I went to school in Missoula and Pete went to Cedar Falls, IA. Pete eventually moved to Missoula from Iowa but our paths never crossed until we were both living in Whitefish, fulfilling our mutual ski bum dreams.
We met when we both insulted each other after being introduced at the Great Northern Bar, and then made each other laugh every minute we spent together afterwards. We both loved to snowboard, hike, camp, and adventure together, but more than anything I couldn’t get over how I could just talk and laugh and spend time with Pete like no other person I had ever met. In Montana it seems easy to find someone to share the outdoors with, but finding someone that can keep up with you hiking and keep you smiling on a rainy day is much rarer and is worth holding on to. Upon this realization, Pete and I started dating in September of 2010. Three amazing years of nomadic living, foreign cooking, mountain climbing, and hypothetical situation inventing later we got married during our favorite month in one of our favorite places with all our favorite people by our side. We had our wedding at my parent’s beautiful property on Finley Point. The ceremony overlooked Flathead Lake and was performed in front of a birch tree arbor made by Pete and decorated by his family. Our pianist and close friend Emily Hackethorn fulfilled a special request by playing a rather orchestral version of the “Star Wars Main Theme” for my bridal march. Our friend “Captain Reverend” Clint Metzler delivered an amazingly personal albeit eccentric message that kept me laughing instead of crying as we were married. We also had the privilege of listening to our incredibly talented friend Lauren Wagner sing one of Pete and my favorite songs, reminiscent of the time we spent getting to know each other when we first met.
After the ceremony our guests walked into the cherry orchard where the tables were arranged in long rows down the aisles in the trees. Each row was laden with flowers provided by Pete’s mom, who works for a flower company, as well as natural accents gathered from the area including willow and birch branches, cedar boughs, and colorful rocks from the lake. Two bull horn cups were placed at Pete and my spot by my sister, a special surprise, she said, “for the King and Queen in the North”. The food was prepared by Kila chefs Sam Bassett and Sarah Nangle and featured an amazingly colorful and flavorful spread of local bounty including pulled pork sandwiches with cherry bourbon (the cherries being from our orchard) or huckleberry habanero barbeque sauce, platters of ripe heirloom tomatoes, green salad with fennel and pickled raisins, coconut braised grilled corn, and sides of vegetables and potatoes. Our cake was made by a friend from North Valley Hospital, where I used to work, and was a delicious triple layer vanilla almond creation decorated to look like aspen bark and topped with two felted foxes made just for Pete and me by our neighbor, Lynn Johnson.
Glittering lights and jazz music followed the dinner under the tent at the head of the orchard. Toasts, photos, shout outs and impromptu karaoke were randomly interposed; rose scented gin and tonics, beer and wine were slung from behind an apple crate bar while in the background nearly 100 Mason jar lanterns swayed on 20-foot strands down a long row of my dad’s hop vines. Wedding favors were stacked in crates at the orchard’s gate: over 200 bottles of beer brewed by my dad and bedecked with personalized labels featuring my artwork. The end of the night was a blur of music and laughter as the golden September sun faded away into a watercolor sunset of dusky purples and fiery pinks. The day went too fast, but I wouldn’t change a thing
about it, and it could not have happened without the generous help of our families and friends who worked incredibly hard to create our beautiful homemade wedding and make everything better than I could have possibly imagined. The whole day made me realize the importance of a wedding: to fully appreciate what you love about each other as a couple, your own family, your new family, and to carry that realization with you as you take the next step in your new life together as husband and wife.
Additional credit and thanks:
Shannon Hollman of Shannon Hollman Photography for putting up with our, at times, inappropriate wedding party; Our amazingly talented wedding band KC and the Valley Cats featuring my Dad, Brian Campbell, on the drums; My Granddad, percussionist Ralph Campbell, and his jazz duo The Jukebox Journeys who played our cocktail hour; Denise Houtz of Denise’s Sewing Studio for making Pete and I look as sharp as materially possible in our wedding attire; Cathey Avery, her sister and sister-in-law, and the “Iowa Contingent” for their professional floral arranging; Erin Hawley of Rag and Stone for creating a ring that makes Pete look straight manly; The talented Respiratory Therapy department of North Valley Hospital, namely cake baker Michele Zachary of Zachary Cakes and Holly Rundle, who hand sewed my veil; Tiffany Sterling for doing EVERYBODY’S hair; Emily and James Hackethorn for contributing their musical talent to our ceremony; Andrew A. A. A. A. Bassett for video documenting the day; The ladies of the Montecahto club and our awesome friends and neighbors for making the pies for our reception; All our Finley Point neighbors who donated their property for our guest’s use during the week; and of course all the family and friends who got tricked into thinking this was going to be a vacation and spent their time twisting wire onto Mason jars and lacquering birch branches.
Photos by: Kelly Kirksey Photography kellykirkseyphotography.com
Who are you? Kate Nichole Klundt & Jeff Phillip Aly
How did you meet? Jeff and I met my freshman year and his sophomore year at Whitworth University in Spokane, WA. It was the first week of college and I promised myself no boyfriends for at least a year! The first weekend came up and I heard about a highlighter dance at his house and me and my girlfriends decided to go together. Jeff and I made eye contact and started talking and dancing and the rest is history!
The proposal? Jeff proposed the day after I graduated from college. I graduated from the University of Montana and the day after Jeff took me back to Seattle with him. That same day we got into Seattle (8 hour drive) and all I wanted to do was relax but he kept pushing to go to a park because it was so beautiful outside! We sat under a tree and he brought a blanket. Under the
“Love is indescribable. Love to me is being able to see the good, the bad the ugly and still finding that person completely amazing.”
blanket he had 8 little boxes. I started opening them and one by one and each one had a folded up piece of paper with all of our firsts together. The last box said May 19th the day I swore to give my heart you. Got down on one knee and proposed. What is love? Kate: “Love is indescribable. Love to me is being able to see the good, the bad the ugly and still finding that person completely amazing.” Jeff: “Is when you are willing to sacrifice anything for the other person.”
What do you love most about each other? Kate: "I love the way he makes me laugh even when I am having a bad day, its all about the small things and Jeff is makes the small things big."
Jeff: “I love how she loves others so much and has such a huge heart even for strangers.”
When did you know you were in love? Kate: We watched the movie the Notebook and ate top ramen. There is a scene in the movie where the main characters that fall in love go in the middle of street and lay down just because. So right then we decided we wanted to do the same thing. And we did! It was scary, but that was the moment I knew I loved him. Jeff: At a small Barcelona concert at our college, is was the first night I kissed her under a light post, I was so nervous! My palms where sweating, but fell in love with her that second. Wedding details: We are getting married July 12th, 2014 in Whitefish, Montana in my parents’ back yard.
It has always been a dream of mine to get married in the house I grew up in. We are excited to celebrate our love and marriage with our friends and family. Honeymoon plans: Fly to Vegas for a night, Disneyland for a day, then go to Costa Rica for 2 weeks (we are still working on the details). Fun Facts Both Jeff and I work for Amazon. Every year we play Hoopfest together and will until we die. Spaghetti is our favorite food.
406 love}Rabbi Allen Secher
As told by Rabbi Allen and written by Ina Albert
Every bride and groom want a fairy tale wedding, but very few make it come true. This is the story of a couple that followed their dream and made their fairy tale a reality.
Watching Life Happen by Rabbi Allen Secher I am a storyteller and thanks to the publishers of 406 WOMAN and CELEBRATIONS, have the privilege of having you, their readers, as my audience. The stories will chronicle my life experiences as a clergy person, a Freedom Rider, an Emmy award-winning television producer, a radio personality, a husband, a father, and a grandfather—about the many famous people I’ve interviewed and the thousands of couples I’ve married. As a rebel rabbi, I’ve also been on the cutting edge of religious and spiritual changes that have shifted our personal and spiritual perspectives and traditions.
I‘ve lost count of the number of weddings I’ve performed, but never lost sight of the magic of that moment when two people vow their love to each other and share their commitment with the world. The energy at that moment is electric. It’s why mothers cry and fathers choke back tears. It’s why older married couples gaze at each other remembering their own young love, and why unmarried guests long to experience true love themselves. Yet each magic moment is different and each has its own story. We’ve selected a number of them to share with you. Some are happy, some mystical, some particularly touching and some hilariously funny. But each is unique in its own way. We certainly hope you enjoy reading them. I have been a rabbi for over fifty years, so there are plenty of tales to tell and my experience may be valuable to those of you who would like advice and counsel on specific issues. Therefore, we are including a sidebar to answer your questions primarily in order to help you make your wedding a truly magical moment for you and your loved ones.
Here is the first magic moment we’d like to share with you.
It all started with a photo shoot of me and Father John Cusick, a priest at Old St. Pat’s Church, in Chicago. A Chicago author was writing a book about unusual friendships. Certainly my friendship with John friendship was nothing if not unusual. I was raised in an anti-Semitic town in western Pennsylvania and John was a product of a segregated Polish Catholic neighborhood in Chicago. We met co-officiating at an interfaith wedding and laughed our way through the afternoon sharing clergy experiences, opinions about Chicago politics, and our loyalty to the Cubs. As a result of that meeting, we became counselors to Chicago’s Jewish Catholic Dialogue Group and drew even closer. This group of young married and engaged couples was trying to make their lives together work without giving up their personal spiritual commitments. At this writing, the Dialogue Group has been supporting interfaith couples for more than eighteen years and has 450 members, an interfaith religious school, and a shared tradition of lifecycle events. But in those early years, their issues were more basic: • • • • •
Could a Jewish/Catholic marriage work? How? What about raising kids? How should we handle our parents’ disapproval? How can we celebrate lifecycle events together?
The dialogue about these problems was facilitated at monthly meetings.
John and I would pick a topic to discuss, sit in the middle of a circle of participants and dialogue with one another. A third empty chair sat between us to be taken by a member of the audience to join our
conversation at any time during the evening. Members of the group could agree, disagree or add their opinion. That chair changed hands multiple times during the meetings.
From the beginning, John and I agreed on our own Golden Rule. On matters of faith we were both right. There are always many roads to reach the top of the mountain.
We met on a regular basis to select topics. We talked philosophy, beliefs, minority’s fear of the other, our own fears growing up, the criticisms we experienced as liberals in conservative religious worlds— and the Cubs. Before I knew it, my fear of the other that haunted me since childhood was exorcised as well, and we sealed a friendship that has lasted over twenty years.
Suzanne, the photographer hired for the shoot, was a tall, dark-haired beauty who enjoyed our easy-going banter and laughed right along with us. The photos were wonderful—John and I sitting on the back steps of the parish house of Old St. Pat’s looking up at Chicago’s skyline, sipping coffee together in his kitchen and sharing the latest edition of The Chicago Sun Times. She joined in the conversation and promised to send us copies of the photos for our private collections. And she did.
When Suzanne showed up at my office the following week with the proofs, she had an additional agenda. She wanted to discuss her upcoming wedding to Rob, the quiet young lighting consultant who seemed to work so well with her on the shoot. “You and Father John were so much fun to be with and so easy with one another,” she said. “I’ve never had that kind of experience with a rabbi. Most rabbis that I’ve met are rather formal with clergy of a different religion. But you two were really genuine with one another. We decided that you were the rabbi we wanted to marry us. Can you set up a meeting with the two of us?”
406 love}Rabbi Allen Secher
At our next meeting, Suzanne and Rob explained that they had discussed many options for their wedding site. They considered everything from a hotel on Chicago’s Miracle Mile, to a mountain in Colorado, to an island in the Mediterranean. She had a flare for the dramatic. He was a quiet, stocky man with unruly blond hair and a keen eye for detail. As an artistic pair they complemented each other professionally and it was obvious that they were terribly in love. Now they had to decide on a setting that spoke of romance to both of them.
In the course of our first interview I was impressed by their sensitivity to one another’s needs, the way they talked about their differences on issues of faith, and how spiritual concerns might affect their relationship. Suzanne was Jewish, Rob was not, but they arrived at an understanding about how they would observe and share their separate traditions without pressuring each other to change. Their approach was intelligent and open-minded—ideal qualities for a successful interfaith marriage. “As long as we respect each other’s convictions and point of view, we’ll be fine,” said Rob. Suzanne agreed with him and I was pleased to witness John’s and my Golden Rule at work. They could both be right.
Before saying good-bye to the couple, Suzanne turned to me and said, “We know the wedding we really want but we’re not sure we can do it.” “So, what do you want?” I asked.
“We’d like to get married on the Greek Island of Santorini.”
Rob’s serious expression broke into a sunny smile. He ran a hand through his mop of hair and said, “I hear the light is exquisite there. Can’t you just see Suzanne standing on a windswept cliff above the ocean? It would be perfect.”
a result of a massive earthquake in 1500 BCE that destroyed the Minoan people and the City of Akrotiri, one of the most advanced cultures in Europe at the time. The houses still cling to the side of the precipice like they are ready to again fall into the sea.
a narrow road leading up from the harbor. Pots of red geraniums almost blocked our way through the vine-covered arch that led to the front door. A cordial innkeeper supplied us with maps and a liberal portion of her opinions of the best restaurants in town. We set a time to meet the next morning “So, get married on Santorini and take me,” I said, and set off to explore on our own. thinking that was the end of it. We met for breakfast in the hotel’s cozy dining Two weeks later the bride called. “We’ve been think- room the first morning. I could see that Rob was ing about what you said and have decided to get mar- excited about starting their adventure. “Suzanne ried on Santorini and take you and your wife along.” and I have a plan,” he said. “Each morning after breakfast, we’ll get in our car and look for the ideal Five months later, there we were sunning on the spot for the wedding. Each evening, the six of us picturesque balcony of our cliffside cottage, sipping will meet at dinner to share our explorations.” ouzo, staring at the dream world of the bluer than blue Aegean Sea and creating our own fairy tale. Our Suzanne’s parents and Ina and I also roamed bride and groom, her parents, and Ina and I were around the island and brought our suggestions the only members of the wedding party, and we to the table. But Rob and Suzanne weren’t having were all more than ready to join Zorba in his dance. any. They wanted to choose the ideal setting themselves—a setting with perfect light and exquisite When we got to Santorini, we had no idea when or color at just the right time of day. So each day we where the wedding would take place. The geogra- met for dinner to discuss their adventures: phy of the 30 x 10 mile island tilted like a sliding board from steep volcanic cliffs down to the sea Day 1: They explored the Minoan excavations and where fishing boats, cottages and small villages sites around Akrotiri…. Nothing they saw said dotted the shoreline. romance to them.
I hesitated for a moment, remembering our last trip to Santorini and how beautiful the island looked when my wife, Ina, and I first spotted its towering cliffs from the deck of the ferry from Crete. Floating on the deep blue waters of the Southern Aegean Sea, we gazed up at the landscape dotted with white and cobalt blue houses sprinkled along narrow winding roads that zig-zag up from the harbor to the rim of the caldera a thousand feet above us. Panorama Villas, a collection of white bungalows, The town at the summit was filled with tiny shops, perched on a ledge overlooked the sea. The main Day 2: They drove down to the beaches to investiwonderful food and friendly people. Santorini was building crowded a cobblestone driveway just off gate seaside towns… Lovely places, but no winner.
406 love}Rabbi Allen Secher Day 3: They rode into the rocky highlands around Oia at the northern end of the island…. Still no bells.
I was getting frustrated. For me, every square foot of Santorini crooned a Frank Sinatra ballad. Love whistled its siren song from every rooftop. But evidently Frank had not whispered to them yet. Day 4: Suzanne and Rob drove south to a monastery near Pyrgos at the highest point on the island. Having a great time. Wish you were here. But…
Day 5: Today we have a problem. We’re leaving tomorrow, so it’s now or never. Rob looked downcast raking his fingers through his hair. Suzanne’s excitement had turned to stoic determination. What started as a joyous adventure, had become a burdensome treasure hunt—perhaps without a rainbow or a pot of gold. I was beginning to wonder whether their ideal location could exist anywhere. But after breakfast, off they went on their final excursion.
The weather had been overcast for the first four days. Gloomy days seemed to be the signature of the trip. But today the gods were with us. Day Five was sunshine perfect. A good omen. We had decided to meet at 2 p.m. rather than at dinner, knowing that a major decision had to be made. Were we going to have a wedding or not? At 2 p.m. Suzanne’s parents, Ina and I sat anxiously waiting in the hotel dining room when we heard a car scream up the road and into the parking place. A breathless bride and groom leapt out. “You have a half hour to get dressed. We must do the wedding before 4 p.m. or we’ll lose the light for photos.” Full of curiosity about this ideal romantic spot they had stumbled on, we rushed to get dressed and followed them. This was their odyssey: They left early that morning and drove to the highest spot on the island where they found a quaint monastery. “Okay, it’ll do,” Rob said. “But….not quite right.” “There’s no magic,” Suzanne said. So they pointed their car in the opposite direction, feeling distressed and disappointed. Time was getting short, but somehow they felt they were about to make a discovery.
As they continued their trek, chance led them to a modest village where they parked the car. Across the way they spotted a cobblestone street leading up the hill. It was just wide enough for a donkey and its burden. Medieval houses stacked on op of one another with wooden shutters lined the alleyway. Our pilgrims followed the path and five minutes and three switchbacks later, a Greek grandmother, complete with apron and kerchief tied around her head, appeared in a doorway. She pointed uphill and cried out to them, “Kastil! Kastil!" She shook her finger again insistently, but there was no further dialogue. “What’s she talking about? Maybe we’re on to something.” “Keep going. There must be something up there.”
More cobblestones. More switchbacks. More houses.
As they rounded a bend, their path was blocked by an ancient wine seller astride his donkey. Santorini is famous for its wine and there are small vineyards all over the island, so it was not unusual to come across
a wine seller on the street. His only words to them were “Kastil. Kastil.” And he also pointed up the hill.
More cobblestones. More switchbacks. More houses. The sun was warm and the sky blue so they continued to walk. The alley dead-ended at a courtyard in front of one of the island’s blue and whitewashed domed churches. But rather than turn around something held them rooted to the spot. The energy of the place was spellbinding. “We knew it was there. We could feel it. Just a little farther….up ahead,” Suzanne said.
“See the open area to the left? It’s over there, I know it,” said Rob walking quickly toward a crumbling stonewall at the end of the street. “This is it,” he shouted. “We’ve found it.” He was right. On the other side of the wall lay the far side of paradise.
The Kastil was the remains of a Venetian stone castle straight out of Hans Christian Andersen perched high on the hilltop. In front of it lay Eden—a garden filled with wild flowers of every color. Beyond it, the island of Santorini and the Aegean Sea stretched out forever.
It was to this sight of eternal promise that the six of us climbed that afternoon. By the time we got there, the Greek grandmother had disappeared, but Papa Dimitrius was waiting on his donkey, his cask ready with sacramental wine. I bought a bottle for the ceremony, thanked him, and we continued our climb.
The garden was just as beautiful as the couple described. We stood surrounded by flowers and trees, turrets and moats, sunshine and bird songs. The late afternoon light bouncing off the waves was exquisite and the shadows added depth and texture to the scene. My wife took photos of the bride’s long dark hair flowing in the wind, of Rob brushing his hair from his face and wiping tears from his eyes. He stepped close to Suzanne, took her hand, and their foreheads touched gently before they kissed as husband and wife. I read poetry and her parents laughed and cried at the same time as we toasted with Papa Dimitrius’ home brew. Our Adam and Eve were wed in a place beyond words in a ceremony beyond imagining. A holy place where everything and everyone was right. Sometimes just listening to your heart creates a perfect picture. Fairy tales can come true. It can happen to you……..
Life cycle events are exciting and wonderful, but they are also filled with emotion. Even the most ideal situations have moments of tears, joy, anger and frustration. Everyone has their dream of what their wedding should look like, and they usually don’t look the same to everyone.
I want to help you through these challenging times. So send me your confidential questions. I will protect your privacy and not identify you by name.
Meanwhile, Readers, I look forward to hearing from you and to helping you and your family make the wedding everything you dreamed it should be.
Best thoughts and blessings,
Rabbi Allen Secher Sech1818@gmail.com 406 863-2333
Written, Photographed, and Styled by: Cara Lard of Goldfinch Events & Design and Rachel Spray of Jeremiah and Rachel Photography This article is the first in a series about the art of tablescaping. Whether you're a full-time mom or pursuing a career (or both!), you are a busy woman. In today's fast paced culture, it's hard enough to get dinner on the table by 7 o'clock, let alone decorate your tabletop. The goal of this column is to inspire simple, stress-free entertaining without breaking the bank. This issue, "Farm to Table," celebrates the final crop from your garden (or local farmer's market), a refreshing twist on the traditional autumn color palate, and the importance of taking time to gather with family and friends.
To get started, gather a collection of colorful vegetables being sure to vary shape, size, and texture. Choose unusual vegetables in rich colors such as artichoke, eggplant, radish, beets, and heirloom tomatoes instead of the stereotypical pumpkin and gourd combination seen most often this time of year. A natural wood table makes a nice backdrop for the brightly colored produce. Pile the vegetables in a heap along the center of the table, leaving ample room for your place settings. Rubbed brass antler candlesticks add height to the table without obstructing conversation and candlelight is an essential element in creating ambience to any occasion whether casual or formal.
With summer drawing to a close and Thanksgiving around the corner, its a great time to turn off your TVs and set computers aside for quality time spent with loved ones. Take a moment to make personalized place cards (shown in the DIY section) for your guests to take home as a small gift. Spend an evening expressing thankfulness for friends and family and the simple beauty of fresh food on your table.
S upplies :
• Mini pumpkins • Gold spray paint • String, ivory card stock, feathers, gold pen • Scissors and glue
S tep 1.
Wipe the pumpkin clean and lightly coat with gold spray paint. Let it dry completely, flip over and paint the underneath.
S tep 2.
Whether serving Chinese takeout or a five course gourmet feast, knowing how to properly set a table is one of those things every hostess needs to know. Although the fancier the meal is, the more complicated the place setting, the most realistic Montana meal is shown here: casual family-style.
Cut card stock to about 1”x2. Glue a small feather to the top of the card. On the upper left corner, poke a small hole, pull the string through and tie a small knot. Use the gold pen to write your dinner guest’s names.
Plates. The charger is placed first, followed by the dinner plate and on top a salad plate or soup bowl. If serving bread, the small bread plate with butter knife rested on top belongs to the left. Feel free to layer and mix plates in pretty patterns and sizes for added interest
S tep 3.
Flatware. The dinner knife should be placed to the right of the dinner plate (with the blade facing the plate) followed by a dinner spoon or soupspoon on the right. The dinner fork (the larger of the two) should be to the left of the plate with the salad fork to its left on the outside.
Glassware. Glassware should be placed above your plate setting and to the right. A wine or beer glass is placed first with the water glass to the left.
Napkins. A traditional way to display the napkin is under the fork setting but many different options are widely accepted. The napkin can either hang over the edge of the table between the charger and dinner plate for added color, or be folded neatly on top of the plate with a single bloom, herb sprig, or dinner menu on top.
Set finished pumpkin place card either on the center of the plate, above the plate, or to the left of the fork. Encourage guests to take home as a personal party favor.
C redits :
Styling: Cara Lard of Goldfinch Events & Design, and Rachel Spray of Jeremiah and Rachel Photography Photography: Jeremiah and Rachel Photography Wardrobe styling: Courtney Ferda of 114 West Plates, Chargers, Napkins: Bear Mountain Mercantile Candlesticks: Mums Flowers
Three Cooks & A Book
by Jennifer, Sally & Peggy at Rising Sun Bistro photo by Scott Wilson Photography
The French Market Cookbook
by Clotilde Dusoulier We hope everyone had a fabulous summer and you are ready for the changing colors in the market and the warming dishes of fall. It’s the time to change how we plan our meals and this book is a perfect addition to our cookbook library.
Butternut and Celery Root Soup
2 tablespoons olive oil for cooking 1 small yellow onion (4 ½ ounces/120g), finely sliced 1 medium butternut squash
(2 ½ -pounds/1.2kg), peeled and cubed
1 small (700g) celery root, “The French Market Cookbook” is peeled and cubed divided into the four seasons. The “Fall” section gives us a list of produce 2 teaspoons fine sea salt to “play” with, in our fall menu 2 teaspoons finely chopped dried rosemary planning. You can plan your menus around apples, beets, broccoli, brussel 4 cups/ 1 liter vegetable stock, hot sprouts, fennel, figs, squashes…… Freshly ground pepper and the list goes on. Heavy cream, for serving (optional) Although, the recipes in the book Garlic Rosemary Croutons are vegetarian, adding meat, chicken, (page 111) for serving (optional) fish, etc, would also be delicious. 1. Heat the oil in a large soup pot. Add We hope you enjoy the book and the the onion and cook, stirring often, until wonderful fall recipes! Here’s a recipe softened, about 4 minutes. Stir in the for those cool fall evenings – just add a squash, celery root, salt, and rosemary. salad, cheese, bread and Bon Appétit!! Cook, stirring often, for 10 minutes. 42
2. Add the hot stock and pour in a little more hot water if needed to cover the vegetables. Bring to a simmer, cover, and cook over medium-low heat until the vegetables are soft, about 20 minutes. 3. Using a blender of an immersion blender, puree the soup until completely smooth. Taste and adjust the seasoning. 4. Reheat if necessary and ladle into bowls. Sprinkle with black pepper. Add a swirl of cream and serve with garlic rosemary croutons, if desired. P.S. It is a simple soup, and the only real work requested on your part is peeling the butternut squash (a vegetable peeler will do the job well) and the celery root (a slightly more involved task requiring a well-sharpened knife. Hope you get to purchase this book!!
Editor’s Note: Our authors own and operate the Rising Sun Bistro in downtown Kalispell. Stop by and try some delicious creations. Open Tuesday through Saturday 9am-4pm and Sunday Brunch 9am-3pm. Rising Sun Bistro 25 Second Avenue West, Kalispell 406-890-2600 www.risingsunbistro.com
A Taste of Summer—All Year Long By Leslie Budewitz
This past summer, Mr. Right and I attended a 75th birthday party a friend threw for her husband. They’ve been successful financially, and share their bounty generously, often inviting dozens of friends and family for summer parties at their home on Flathead Lake. The skies were picture-perfect that evening, and sunlight danced on the water as waves lapped the shore and sailboats slipped by. We sipped wine, visiting with old friends and meeting new ones. We wandered through the garden on stepping stones shaped like giant turtles, smelling the roses and admiring the striking combinations of flowers and foliage, while a talented brass and woodwind player and her bassist played jazz standards on the home’s back deck. Idyllic—even before the food arrived. Our hostess once owned a much-missed restaurant in the valley, and often hires her former staff to cater parties. I wasn’t first in line when the appetizers appeared, but darned close. “Try this,” I urged Mr. Right, and snuck back over to the table to snare another crostini (a toasted slice of baguette) spread with cannellini, tomatoes, and tarragon. “Mmm,” he said a moment later as the combination hit his taste buds, eyes wide with approval, head nodding. Like Erin Murphy, the protagonist in my Food Lovers’ Village Mysteries, I often try to recreate at home food I’ve enjoyed elsewhere. This time, though, it was the flavors that inspired me, rather than the specific dish. We’ve loved tarragon ever since first making Julia Child’s classic tarragon chicken, after a month-long trip to France prompted our transition from casual to passionate cooks. I keep a pot of it growing on the back porch all summer, moving 44
it to the windowsill and nurturing it as long as our chilly Montana winters allow. The bright tang adds a touch of green surprise to chicken and tomatoes, or to a salad vinaigrette. And we’ve always got several varieties of canned beans on hand—yes, nothing beats dried beans, soaked and simmered with herbs and spices and stock, but canned are a great substitute for quick meals. So, the next night, we created this simple dish—a taste of sparkling summer you can enjoy all year round. Tarragon Chicken with Cannellini and Tomatoes
1-15 oz can cannellini or white beans, not a seasoned variety
1 cup grape or cherry tomatoes, halved 2 tablespoons fresh tarragon, minced, or more to taste salt and pepper
two chicken breasts
1/4 cup dry white wine
Preheat the oven to 425 degrees. Rinse and drain the beans and pour into a 3-quart baking dish with a cover. Stir in the tomatoes and tarragon. Season the chicken breasts with salt and pepper on both sides and lay on top of the bean mixture. Roast, covered, for about 30 minutes. Remove from oven and add the wine; cover and let rest about ten minutes before serving.
When we made this again a few weeks later, we were short on fresh tomatoes and snipped in a few sundried tomatoes. Loved the extra tang they added—don’t hesitate to experiment!
Editor's Note: Leslie was right...the Tarragon Chicken recipe tasted like summer. The chicken poached beautifully with the beans and tomatoes and the tarragon added the perfect herb compliment. Add a salad and some crusty bread and you've got a delicious (and very easy) meal!
"It takes a village to catch a killer."
Leslie Budewitz writes The Food Lovers' Village Mysteries, set in Jewel Bay, Montana. The first book, Death al Dente (Berkley Prime Crime) appeared in August 2013 and quickly became a national best-seller. The lighthearted mysteries feature Erin Murphy, proprietor of The Merc, a market specializing in regional foods, located in her family's century-old former grocery. Erin's passion for pasta, retail, and huckleberry chocolates lead to an unexpected talent for solving murder.
Also a lawyer, Leslie's reference book for writers, Books, Crooks & Counselors: How to Write Accurately About Criminal Law and Courtroom Procedure, won the 2011 Agatha Award for Best Nonfiction. She lives in Bigfork with her husband, Don Beans, a musician and doctor of natural medicine, and their Burmese cat, Ruff. Visit her at www.LeslieBudewitz.com
The Season of Apples and Pork By Kristen Ledyard Owner/Executive Chef of John’s Angels Catering LLC
Fall is in the air and apples are hanging on trees ready to bring freshness to the season. Many people think of pumpkins in the fall, but I look forward to our annual tradition of gathering apples from the trees on our property. Seeing the trees beautifully bloom and then produce such flavorful fruit is an automatic attraction. My mind goes wild this time of year with new recipes to enhance all of the outstanding local products still available. My first thought is one of my closest neighbors, Farm to Market Pork. I truly did not like any pork until I cooked my first hog raised there. They take such care of their hogs and use only local barley to feed them. It is so important, especially in the current times, not only to know where your food comes from, but also what it is fed. We, also, do not use any fertilizer or bug sprays on any of our trees. This makes a perfect combination to create a delicious meal. If you don’t have an apple tree handy, visit your local Farmer’s Market for a great variety of organic apples. Remember to continue to keep your pantry organized as we start our fall recipes. Let’s begin with my favorite (also freezes very well).
Chef Kris’s Apple Chutney
Any kind of apple (personal favorite is Macintosh and maybe a little Granny Smith) Apple cider vinegar
Craisans (preferred over fresh) Brown sugar Sweet onion
Fresh grated ginger Cinnamon stick Water
*You can make this as big of a batch as you would like
Dice your apples and onion. It should be a balance of one onion to 6-8 apples depending on the sizes. Your ginger should be added to taste and balanced with the brown sugar if the chutney gets too spicy. Combine all ingredients in a large stock pot. Make sure the cider vinegar and water are a 50/50 mix to the top of your other ingredients. Simmer until the mixture gets thick and is to your taste. Be sure to let cool for at least 2 hours. Refrigerate or freeze and serve with pork chops from Farm to Market Pork. Dwayne has excellent advice on utilizing the best flavors from his pork to include grilling, slow roasting, and much more. Stop by and take the time to learn some techniques.
Can’t you just savor the freshness and flavor created with these combinations? With the Holidays coming up, change the tradition from turkey to the following recipe
and you will be the culinary star of your family not to mention your friends.
Apple Chutney Stuffed Pork Loin
Whole pork loin (sized for your family/ask at Farm to Market Pork) Apple chutney (homemade) Apple juice
Fresh sliced apples and half an onion Chopped fresh parsley Salt and pepper
Preheat your oven to 375 degrees for a faster cook, or 325 degrees, if you have time to slow roast. Take your pork loin and carefully butterfly. Fill the center with your homemade chutney then close the pork loin jellyroll style. Tie with butcher’s twine and place in a roasting pan. Pour the apple juice until it is ¼ up the pork loin. Place your sliced apples and onion around the loin. Sprinkle with salt and pepper, cover with foil, place in the oven. Cook until the internal temperature is 155 degrees. Let rest for 15 minutes and serve topped with fresh parsley. Be sure to slice the loin into medallions with the apples and onions on the around. Put your apple juice sauce on the side for your guests to enjoy. This dish is a real delight especially served with fun sides like; horseradish mashed potatoes and grilled seasonal vegetables. I enjoy caramelized brussel sprouts to finish a five star meal (they are delicious). Of course, you can make apple pies with your apples, but why not change it up a bit with a simple parfait which is light, yet absolutely refreshing.
Photo by Alisia Cubberly
Fresh Apple Parfait (the fast version) Apples of your choice Brown sugar
Apple brandy (optional) Heavy whipping cream Ground allspice
Ground cinnamon Graham crackers
Slice your apples into wedges, not too thick then put in a sauté pan. Over medium heat add brown sugar, a sprinkle of ground allspice and ground cinnamon. Stir together and let cook until thickened with soft caramelized apples. You can add a tablespoon of apple brandy to really wow up the flavor for the adults. Let cool completely. Whip up the cream until soft peaks form. Adding a bit of sugar as your whipping creates a sweeter flavor. Find some fun parfait cups or one big one for all to share. Start with a layer of crushed graham crackers, and then add your apple mixture followed by a layer of whipped cream. Continue this until your final layer is the whipped cream. Top with a sprinkle of cinnamon then dig in! Enjoy the season and always keep the recipes your own. As you are cooking, remember to taste, taste, taste (not with the same spoon). This way you are creating your own versions of classics or modern culinary delights. Keep your pantry organized with current dates for products. Just because it is fall, does not mean you cannot find excellent local products. Do not be afraid to search out new sources and ask for help. Food knowledge is key to creating the best, healthy, delicious recipes. Happy Holidays from the staff of John’s Angels Catering!
Tasting Steps Vintage wine art image provided by Brix Bottleshop.
“The only way to educate yourself on wine is to put yourself in a position to remember.”
Jerianna Shultz, George’s Distributing
This releases the wine’s aromatics (which only really works with a good stemware such as Reidel. The glass bowl should be deep enough to get a good spin on the wine.)
What does the aroma remind you of ? Practicing this helps you pick out those unique characteristics that wine geeks talk about. (Ie: floral, wild blackberry, wet stone, apples, chocolate, cigar, spicebox, gamey, etc.)
Swish the wine around in your mouth a bit and think about what flavors and texture you get. This will help you decide what you like and don’t like about that particular wine. Is it dry or sweet? Tannic or soft? Heavy bodied or light? Would you like it with food? Start with whites, then progress to reds going from lightest to heaviest.
It’s ok to spit, that’s what those buckets are for. Customers always struggle with the spitting part, but trust me, it’s part of the job. Consider it like this: You are training your palate. 48
Wine Secrets Helpful Hints from an Industry Insider (Ie: What Wine Professionals Want You to Know) By Karen Sanderson
As harvest comes to an end in wine country this year, I couldn’t help but reminisce over how much I’ve learned since entering the business. Overall, my wine education has been a series of “ah-ha” moments and I still remember practicing how to say Montepulciano until I got it. The more I’ve learned, the more I’ve realized how much I still don’t know. It would be nearly impossible to remember everything; that’s what makes it so intriguing. (It is alcohol, after all…) But 14 years have definitely taught me some things. If you are mystified by wine and would like to step up from amateur to “in the know,” then this article is for you.
Picture this: You’re in a 5 ton steel tank up to your boots in 3 feet of sticky fermented grape skins, swatting off fruit flies and bees. Your task is to shovel out the mess and clean the tank until it shines. Or, you’re outside on a crushpad in front of a sorting table, covered in sticky grape juice in 45 degree rainy weather, picking out reject pinot noir clusters for six hours straight. Glamorous? Not. The truth is, winemakers are farmers. The majority of their year is dedicated to growing fruit, harvesting it, bottling it, shipping it, and then the occasional wine dinner or event. Sure, the travel and fine
dining can be undeniably awesome, but tell that to the road warriors who are jet lagged after working 5 tastings in 5 different states. And speaking of tastings… WINE TASTINGS
Professional Wine Tastings are generally meant for tasting small samples of wine. This is organized so that you can learn about wine (to potentially purchase later.) Tastings are always 1-2oz pours, and you should never ask for a full glass. Telling the person pouring, “I’ll be back for this one!” is fine because they’ll be flattered and happy to pour you another sample; maybe even an extra large one. But
job. Come to find out, Old World France is very strict about their wine. Only certain grapes are allowed in each region. Ie, These regions are ONLY producing the allowed varietals. Trust me, if you It’s OK to spit! If you attend a can wrap your head around this, tasting to truly learn something you are well on your way out of about wine, then you must spit. Of Amateurville. course, if a wine is soooo amazing that you can’t bring yourself to let Bordeaux: are always cabernet it go, then by all means, go all the sauvignon and merlot (and to a way. Savor it. But, if you attend a lesser extent cab franc, petit vertasting where there are more than dot, malbec and caremenere.) If a dozen bottles available, at some you like merlot, you will probably point you will have to spit if you like a “Right Bank” Bordeaux, want to try them all. If there are which is always and only merlot too many wines to chose, then based. Some Bordeaux wines are pick specific varietals and stick 100% merlot or cab, but most are to those. If you really want to go blends. “pro,” follow these easy steps: Burgundy: all whites are 100% Chardonnay and all reds are 100% Tasting Parties & Events: Sometimes tastings are just a pro- Pinot Noir. Easy, non? You never fessional sounding word for a wine have to questions a true “white party, (ie-fundraisers) and hey, we burgundy” or “Chablis” again. It all love parties! In that case, it’s is a Chardonnay. certainly ok to drink your samples. If "wine tasting" is offered Côtes du Rhône red wines are goat a party or celebratory event, ing to be Syrah, Grenache, Moujust remember that 2-3 "tastes" vedre, and a handful of others. can equal a 5oz glass of wine. If The whites are mostly Viognier, you actually “tasted” 12 wines, you Roussane, and Marsanne. You would have up to 5 glasses of wine will never see a Rhone Cabernet in you, and that’s a whole bottle. or a Syrah from Bordeaux. That’s I repeat, a WHOLE BOTTLE. what the Languedoc region is for. (yikes) Once upon a time, these “Old World” wine varietals were transOLD WORLD vs. NEW WORLD My first wine job interview ques- ported to similar climates all over tion was: “What’s the difference the world, and these “New World” between a Burgundy and a Bor- winemakers tried to emulate the deaux?” I remember answering traditional styles. The fun, and ofwith a simple, “They are two dif- ten confusing part is that there are ferent regions of France.” Hon- fewer rules among the wine nouestly, I wasn’t quite sure about the veau in the USA, South America, specifics, but luckily, I still got the and Australia. Thus, you will see coming up to a table already half sloshed saying, “Fill ‘er up!” is not the way to get on the good side of a visiting winemaker. It would be very, well, un-glamorous.
many New World wineries experimenting with non traditional blends such as a cabernet with syrah and zinfandel. (such rebels!) Still with me? With all that said, experimenting is key. Just because you don’t like French syrah doesn’t mean you don’t like syrah. It means you don’t like FRENCH syrah. You might love it coming from Paso Robles, Walla Walla, or Australia. Which leads to the next source of confusion:
Most people in the wine biz are in it because of the constant state of learning. You may think they know so much about wine, but if you ask, most of us will say something like, "I don't know that much!" That's because the wine is a living thing inside the bottle and it is constantly evolving. Couple that with each growing season, drinking it with food, and temperature, the same exact wine could taste differently at certain moments of the same day. That means, you just have to keep tasting and tasting, and that’s the fun part. If you have read this far, you deserve a taste of something Grand Cru right now! Eager to learn more? Congratulations, you are well on your way to wine geek goddess. We look forward to seeing you at Brix Bottleshop to guide you on your way through the wine world. The more you understand, the easier it is for us to help you find a perfect match for you. Happy tasting! Karen
Same grape, Different Names Some grapes have different names in different countries, even though they are the same varietal. The unique soils and climate (ie-terrior) are what make them taste so differently. Syrah is also called Shiraz in Australia
Grenache is Garanacha in Spain, & Cannonau in Italy Mouvedre is called Monastrell in Spain
Spanish Albarino is called Vihno Verde in Portugal Pinot Gris is called Pinot Grigio in Italy French Macabeo is also Viura in Spain
Zinfandel is Primativo in Italy (and debated as such)
Champagne is from the Champagne region of France. Otherwise it is Sparkling Wine.
An Ideal Setting
Written by Inge Cahill, Home Matters Photos by gibeon photography
Jay & Ann decided to purchase the family home, on a California hillside, from her aging parents. All of their best friends are from the Bay Area and returning to live on the property where Ann grew up was like a dream come true.
Jay was born in Montana; he grew up in Kalispell and never lost his love for the state. His favorite area is the North Fork and they have a home on a spring fed lake where the family enjoys the summers.
The couple came to Montana for a few weeks and asked me if I would be interested in helping them design their California Home. We knew each other well from a previous project in Montana and I was happy to be invited. We immediately formed a strong design team and collaborated on creating a meaningful custom home. Jay and Ann wanted to combine Montana naturalness with elements of California casualness.
Having previously lived in Asia, London and Texas the couple's vision and goal to have a home in Montana and California was beginning to become reality. They selected a California based architect from the local area. His expertise also enabled them to navigate through the strict California building and seismic code requirements. One seismic regulation in particular required supporting the foundation with 135 reinforced concrete piers 20 feet deep. Once they finalized the site development plan the old family home was demolished and the property was prepared for the new site. Before the old home was demolished I was flown to California to see it and spend a few days on the property so I could get a vision of the layout and neighborhood. During the early hours of the day it was dark and mostly cloudy with fog hanging low over the rolling hills in the distance. Then like clockwork, the sun would come out at midday and transform the area into one often seen in Napa Valley or out in the Italian countryside.
I noticed how the light changed in the rooms from morning to afternoon and staying in the old house provided me with insight and a vision of what the new home could look like. It was a valuable experience, something my clients only could share with me while on-site.
Early on a landscape designer was on board. With a comprehensive plan to create a true native setting, most of the existing vegetation, plants and shrubs had to be removed. The house is situated into the gentle hillside on the high end of the property. Decks and stone patios at different elevations connect the space to the pool and a creative stone lined creek bed continues downward towards to the guest house and a natural field filled with tall grasses and wild flowers.
Back in Montana the decision was made to involve Kevin Kelleher of Cornerstone Cabinets to be the cabinetmaker. He had worked with the owners on their lake house and was a great addition to the design team. Room by room we designed all the built-ins for this soon to be 4700 sq ft California Home. While our clients were traveling the world for their work we would exchange concepts, drawings, ideas and design details via iPad and the Internet. I remember discussing the master bathroom with Ann while she was in Thailand working in a small village and the laundry room with Jay while in Mumbai, India. The kitchen was designed around a Chinese Wedding Cabinet that was purchased in Hong Kong. It has become the centerpiece of the kitchen and Ann keeps her large serving platters and specialty table settings in it. Damon Design created the kitchen hood, which was shipped with the cabinets to California. One of the more difficult tasks was to bring all wood finishes together to a harmonizing palette. With a variety of species like white oak, douglas fir, ash, walnut and alder to name a few, every stain was customized. Paint and stains are not represented well in a photo; I worked with the finishing crew on site until we had the perfect blend.
The great room overlooking the infinity pool and guesthouse feels casual and comfortable with a modern edge. The double-sided fireplace drawings started on a cocktail napkin, from there it evolved by me standing in the Montana Rock works yard with Brian and a forklift operator lining up boulders and rocks to create the rugged hearth for the great room side of the fireplace. The perfectly labeled boulders and all the exterior stone for the house, which was a mix of moose mountain and castle rock, were hauled on a semi truck to California. The master suite has soft hues of sage and eucalyptus, inspired by a prominent eucalyptus tree at the bottom edge on the property. The luxurious silver grey draperies frame the view windows that blend into the foggy morning hillsides. It is a serene restful place. When the balcony doors are open a scent of rosemary and eucalyptus streams into the master suite, which brings back memories of Ann’s childhood.
The Guesthouse situated at the bottom of the property is like a jewelry box. Two bedroom suites with a common open area and kitchenette make it a perfect place to visit. The scraped, oiled, reclaimed oak floor was also shipped in from Montana and perpetuates a rustic atmosphere within the space. Jay & Ann have been collecting art from all over the world, their walls are studded with pieces from Australia, Vietnam, Thailand and Montana. It really reflects their colorful personality.
Most projects start with a vision, sketches on papers or pages flagged in a magazine. This home was a true success story because we were an incredible construction and design team, embracing our clients desire to create a dwelling they will enjoy day after day, with friends and family, for many years to come. To view more photos of this home visit www.homemattersdesign.com
R e g e n e r at i v e Design By Chad Phillips
The cliché for the modern building industry has been “sustainable building” or “green building,” but to be that, we must act in regenerative ways.
Regenerative design and building is returning to the earth, air and water what we love to live with. Simply put, “what we give, we get.” To support anything that isn’t well to our bodies is adding to our tax burden down the line. It is not our intention to pass along a growing tax bill to our children so we must act courageously. As Ed Abbey writes “Sentiment without action is the ruin of the soul.”
Our building industry is given life in trees, iron, cement and the capacity to turn them into a form that houses families. What is explicitly clear is what we create is also what we get later in our homes and landfills. Landfills become another’s encounter so to fill them with material that is not safe is a detriment to drinking water and children down the line.
Where the peril begins in our built industry is where do we get the material to build with that is not iron, trees and cement. The following describes what you can do to become Regenerative in your next building project:
Formaldehyde is a toxin neither needed nor safe. Always purchase formaldehyde free plywoods, siding and oriented strand board. It costs more, but again it is less later and your children, air and landfill will approve. Design less material into making your dream home or building. To do that you must make a set of prints that dimensionally uses all of the material you buy. Keep all dimensions to standard lumber sizes and sheathing and this will keep your dumpster bill down and the landfill less full.
Use carpet that is backed with a safe non-toxic backing. Landfills are congested with toxic carpet. Stone for kitchen backsplashes, counters and exteriors are a detriment because they result in large quarried areas that are arid wastelands and a concern for future families. All stone can be replaced by tile and other man made materials that are resilient. Always use no V.O.C. (volatile organic compound) paints and lacquers. You will breathe better and so will everyone else. Consider your health in every decision you make into your next building project and smile at your next family reunion. Enjoy the decision making process, With care
The Role of Acupuncture in Childbirth By Erin Boedeker, L.Ac & Melissa Pfannenstiel, L.Ac Licensed Acupuncturists
As our society has evolved, many have become interested in integrating ancient healing modalities with the scientific approach to health care. Acupuncture works to mobilize the body’s own healing potential to gently shift from disorder to a more harmonious state and is a great complement to conventional medical care. Receiving acupuncture during pregnancy, birthing and postpartum works to align any disrupted qi (energy) to create a more positive, balanced and present experience. In the final weeks of pregnancy, many women begin to construct a birth plan trying to anticipate any needs or desires that may arise leading up to and during labor. Part of a birth plan often includes options for inducing labor and pain control during childbirth. Acupuncture and acupressure can be very effective birthing aids and alternatives to medical intervention during labor.
Acupuncture and its paired modalities including herbs, gua sha (friction scraping), cupping and electrical stimulation of needles can also provide integral support to an expectant mother who is approaching full term. For those choosing acupuncture, beginning in the 36th or 37th week of pregnancy, it is recommended for the mother to receive acupuncture once each week leading up to birth. These pre-birth treatments during these
weeks are not to induce labor. If a mother is contemplating using acupuncture during labor, any concerns about acupuncture (Will it hurt? How will I feel afterwards?) may be alleviated by having a few pre-birth treatments. These treatments can be helpful in preparing the uterus, pelvis and cervix for birth while also optimizing energy and generating a sense of calm and relaxation, which encourages an efficient labor. Debra Betts, a prominent acupuncturist in New Zealand who specializes in acupuncture for pregnancy and delivery, participated in a study with 14 midwives who found that women who received pre-birth acupuncture were 35% less likely to be medically induced and 31% less likely to receive an epidural. In other words, prebirth acupuncture treatments consistently increased the chances of women experiencing a natural efficient labor with reduced intervention rates (including medical inductions and caesarean sections).
“Acupuncture is a complementary therapy to help relax mothers, offers a reduction in pain without narcotic side effects and promotes healing after birth,” said Certified Nurse Midwife Pam Parsons, Glacier Maternity and Women’s Center. “I’m always in favor of using any safe option that benefits my patients, and acupuncture is one modality I recommend.”
The scope of acupuncture within the realm of childbearing, birthing and post-partum is extensive. It can be used as an option between 34 and 36 weeks to help turn a breech baby. Acupuncture for labor induction also is available and is a safe and effective practice that typically involves three consecutive treatments to gently encourage the body to begin the process naturally. Induction treatments are only conducted with the permission of a mother’s primary care provider no sooner than 39 weeks gestation or directly preceding a scheduled medical induction. Acupuncture can be used during labor as well. It has strong functions to increase and sustain contractions, stimulate cervical dilation, increase endorphin release (the body’s natural coping mechanism for pain) and calm the mind. To provide support for women during childbirth, Acupuncture services are available on an on-call basis at North Valley Hospital. There are a variety of tools at our disposal to help women to remain comfortable while helping them experience every potential benefit that acupuncture can offer. As an alternative to needle therapy, acupressure may be performed by an acupuncturist or birth partner to achieve similar results. We also provide an educational component during a section of North Valley Hospital’s pre-natal class where we not only explain the benefits of acupuncture & acupressure in labor, but also teach the location of acupoints on the body which are beneficial during labor. During labor, the birthing partner can massage these points in order to provide pain relief and help calm the mother by combining the power of touch with the time proven effectiveness of acupuncture points. Acupuncture treatments are also available post-partum at North Valley Hospital. These treatments help to bring the body into balance following delivery, moderate and support the flow of breast milk and restore energy. Another benefit for post-partum acupuncture is following a C-section. Postop acupuncture can decrease pain sensations resulting in smaller doses of pain medicine while still allowing the new mother to be mobile. To further research the benefits of acupuncture, visit www. Mayoclinic.com and www.ncam.nih.gov (National Center for Complementary and Alternative Medicine/National Institute of Health).
Melissa Pfannenstiel is a licensed acupuncturist and Certified Doula who has been practicing in Whitefish since 2006 and providing acupuncture services to NVH patients since the origin of the Planetree's acupuncture program in 2008. She is a graduate of The Academy of Classical Oriental Sciences" in Nelson, B.C. and particularly enjoys working with pregnant mamas. She LOVES living in the Flathead Valley with her husband and two spirited young children.
Erin Boedeker graduated with a Masters of Acupuncture and Oriental Medicine from Bastyr University in December 2009. Erin is a NCCAOM Board Certified and Montana Licensed Acupuncturist and Chinese Herbalist. She has been in private practice in Whitefish and Columbia Falls since 2010. Erin treats all ages for all sorts of reasons and especially loves helping women conceive and support them through pregnancy, delivery and postpartum times.
skincare a n sw e rs By Erin Blair, Licensed Esthetician + Certified Health Coach
I took antibiotics a few weeks ago for a cough, and since then have developed a red, bumpy type of rash on my face. What’s weird is that it isn’t just a rash. It also looks like many small pimples mixed in with the red bumps, but they’re not like any type of pimple I’ve had in the past. It seems to almost clear up, then comes right back again. Do you think I’m allergic to the antibiotic, or the cough medicine? Is there something I can do to fix it?
There’s always the possibility that you could be allergic to your medication, in which case you’d need to check with your doctor. But if allergy is ruled out, I’d seriously consider that your condition is caused by a Candida overgrowth. In fact, it is especially common following a round of antibiotics. And yes, there is something you can do about it. What the heck is Candida overgrowth?
Candida albicans is a fungal organism, or yeast, that lives in our gut. When we take antibiotics, the drug wipes out good bacteria too. These beneficial bacteria are needed in the gut, where they help balance our inner ecosystem, keeping Candida and other pathogens under control. Without this balanced system, unfriendly organisms have the opportunity to take over. This can also become a problem for those who haven’t taken antibiotics directly, because these drugs are constantly used by farmers and ranchers raising non-organic animal foods. Due to this practice, our water supply is also contaminated. It’s estimated that one in three people suffer from Candidiasis, or Candida Related Complex (CRC), with even higher numbers in the younger population.
sets the stage for CRC, as does hormonal birth control use. Currently, the best way to know if you have a problem is to observe your symptoms, and notice if you feel better with treatment. My clients fill out a questionnaire to help determine if symptoms and health history/ medication use indicate a Candida overgrowth. It can manifest in many different ways
Symptoms of CRC are wide and varying, because once the yeast has a foothold in ones’ system, it can affect organs throughout the body. The condition has been linked to many symptoms including (but not limited to): acne, psoriasis, skin rashes, sugar cravings, PMS, chronic fatigue, recurring headaches, chronic vaginitis/yeast infections, poor memory, environmental sensitivities, and fungal conditions such as athletes foot or tinea versicolor. Some also experience a histamine reaction, so allergies and asthma are often symptoms as well.
Because acne is so frequently (and unfortunately) treated with long term antibiotics, I see a lot of CRC in my practice. Just as frequently, most of my clients have difficulty discerning the difference between true acne and what I’ve come to know as ‘fungal folliculitis’, because it does resemble acne. Oftentimes, the client actually has a combinaWhile antibiotic use is a common precursor to this problem, other tion of both. Each requires different topical approaches, so it’s critiimbalances can lead to CRC as well. A high sugar, low mineral diet cal to be able to identify the condition(s) for effective treatment. 60
Topical treatment alone won’t do the job As you might imagine, treating a CRC-related rash with topical antifungals alone isn’t enough. I’ve had temporary success with this, but inevitably the fungus wins out. The only way to do the job correctly is to treat it systemically, with a Candida cleanse lasting 30 days, longer in some cases. For our purposes here, I’ll paint a simplified picture of what you can expect during this type of cleanse.
Because Candida feed on sugar, the first order of business is to starve the fungus by cutting out all sugar, including fruit. Yeast bread, dairy, alcohol, vinegar, mushrooms, starchy grains and beans are also out. The only allowed sweetener is stevia. After the first week, a small amount of fruit can be added back into the diet. Meanwhile, repopulating the gut with probiotics (beneficial bacteria) through supplements and fermented foods is critical to support lasting change. There are also supplements that will help kill the yeast faster, but they’ll only work as an addition to the dietary changes. In other words, sorry, there are no shortcuts. Cleansing has its benefits
I have embarked on a Candida cleanse myself, and found it challenging. Sugar cravings and flu-like ‘detox’ symptoms, plus the restricted diet, can be difficult at times. However, it was totally worth it! I was able to clear a stubborn case of fungal folliculitis in my skin, and also felt mentally clearer and more energetic than I had in years. I lost several pounds, which was a nice bonus.
To help navigate through some of the information out there, I hired a nutritionist who was able to offer information and guidance. I now help my own clients through the process, if they feel too daunted by the prospect of making these changes without some outside support. I’ve found that their skin clears faster, they feel better, and overall have a new perspective on how dietary changes can improve their long term vitality and immunity. If you suspect you have a fungal yeast overgrowth, I strongly encourage you to consider giving your body the gift of a Candida cleanse. The benefits will reach far beyond your skin.
Erin Blair, LE CHC, is a Licensed Esthetician and Certified Health Coach. A Whitefish resident since 1996, Erin owns Skin Therapy Studio, where she specializes in the holistic treatment of difficult skin concerns, with a focus on clearing acne. For more information, visit SkinTherapyStudio.com. Please submit questions for this column to firstname.lastname@example.org.
A New Season. A Better You. By Delia Buckmaster Photo by SharpEye Photography
A new season is an excellent time to take an inventory of your life and recreate it in new ways. Not to change into a new person, but to become a better version of yourself. For many people, however, seasonal changes are not so easy. They impact our mood, health, sleep and general behavior in some very stormy ways. The key approach is to take advantage of what the season offers and stay positive. Fall can be great for the senses, to exercise outdoors, and start to prepare for the winter months to come.
The secret of getting ahead is getting started. The secret of getting started is breaking your complex overwhelming tasks into manageable tasks, and then starting on the first one. -Mark Twain
· Allocate time for planning and organizing. · Create to-do lists that are realistic, not intimidating. Use only one to-do list.
· Under-schedule your time: Leave time for the unexpected and for interruptions. When you estimate Have you ever wished for a few more hours in the how long something will take, add on a third of that day? Why is it that some people seem to get evtime. erything done effortlessly and others feel that time constantly eludes them? The secret to managing your time well isn’t working more hours. It is about · Schedule your time in a way that reduces interrupprioritizing the important things and learning to tions that lower your productivity. use the time you have more efficiently and effec· Practice the art of intelligent neglect: Eliminate tively. The secret is working smarter, not harder. trivial tasks. Some of us, by nature, organize and get tasks out of the way before we relax, while others of us play · Prioritize what is most important and do that first. first and work later. It is important to first recognize which type you are and whether your style is al- · Consider your biological prime time: At what time lowing you to have the life you really want. Maybe of day do you work best? Plan to do your most imyou are super-organized at work, but burned out portant work at that time. because you don’t know how to make time for yourself. Maybe you are naturally a less organized person who knows how to relax, but you are dis- · If you say yes to everything that comes your way, satisfied because you aren’t fulfilling your goals and learn to say no. dreams. · Ask for help and delegate. Organization Focus: Time Management
Also take a look at the two biggest hindrances to using time effectively: procrastinating and lacking purpose. We usually procrastinate when a task seems too daunting, too large or too complex, or when we feel we won’t be able to handle it. When you get that “deer in the headlights” feeling, try “chunking”: break the large task into smaller, manageable action steps and start with the first one. We also often drag our heels or use our time inefficiently because we are bored, unengaged and uninspired. The most effective people will tell you that they love what they do and are aligned with a greater purpose. When it comes to managing your time, you may need to ask the larger questions, “Am I doing what I love to do? Am I doing something meaningful to me?” As you strengthen your new time management muscle, keep your focus on getting organized so that you can live the life you came here for. Instead of being a chore, good time management can be your ticket to more fun, greater satisfaction and a vibrant, exciting life.
Great reference to help you organize
Organize & Create Discipline: An A-to-Z Guide to an Organized Existence a professional organizer’s complete guide to getting—and staying— organized. By Justin Klosky. Carefully arranged Rather than labeling yourself or beating yourself into more than 300 A-to-Z categories, Organize & up, realize that time management is an area of your · In the evening make your to-do list for the next day, Create Discipline explains organization methods life that you can strengthen. Like a new muscle, it so it will be out of your brain and on a piece of paper. for everything from laundry to legal documents, takes practice and repetition to make it stronger. To Leave work with a clear head and a clean desk. shoes, toys, kitchen drawers, medicine cabinets, help you get started, here are some steps to streamutility closets, overflowing email inboxes, and dozline your days at work and at home. Try the first · Acknowledge yourself daily for all that you have ens of other sources of daily detritus. accomplished. one or two that jump out at you: 62
Food Focus: Root Vegetables
The roots of any plant are its anchor and foundation; they are the essential parts that support and nourish the plant. Root vegetables lend these properties to us when we eat them, making us feel physically and mentally grounded and rooted, increasing our stability, stamina and endurance. Roots are a rich source of nutritious complex carbohydrates, providing a steady source of necessary sugars to the body. Instead of upsetting blood sugar levels like refined sweet foods, they regulate them. Since they absorb, assimilate and supply plants with vital nutrients, roots likewise increase absorption and assimilation in our digestive tracts. Long roots, like burdock, carrots, parsnips and daikon radish, are excellent blood purifiers and can help improve circulation in the body and increase mental clarity. Round roots, like turnips, radishes, beets and rutabagas, are nourishing to the stomach, spleen, pancreas and reproductive organs and can help regulate blood sugar and moods, and alleviate cravings.
Prep time: 10 minutes Cooking time: 25-35 minutes Yield: 4-6 servings Ingredients: 1 sweet potato 2 parsnips 2 carrots 2 turnips or 1 large rutabaga 1 daikon radish (or substitute/add in your favorites, like squash) olive oil salt and pepper herbs: rosemary, thyme or sage (fresh if possible) Directions:
Fitness Focus: Winter Sports Conditioning
Winter sports are a blast! They’re even more fun when you’re fit for the challenges of the terrain. Building strength, balance and mobility is an integral part of preparing for the winter sports. The key is to condition the muscles most recruited in the sport of choice. This, in turn, leads to better performance and less likelihood of season-shortening injuries. Winter sports such as skiing, snowboarding, hockey and ice-skating require balance and agility along with core and lower-body strength.
stamina during the elements on the hills. Also, the emphasis on breath as one of the principles can aid an athlete to focus during their game and control precise movements required for their sport.
A well-tuned sense of balance allows you to speed up, slow down or turn, all without winding up wrapped around a tree. Strong quads, glutes and calf muscles are critical for proper control. Flexibility is needed to support the joints and improve range of motion. Hamstring and Achilles tendon flexibility are important for proper stance to help maintain maximum control.
ity to relax and still maintain control, while making quick adjustments needed on uneven terrain. All the major muscle groups of the body, especially the core, are used for winter sports and activity. Ex. Single leg squats
Pilates Pilates is a key component to athletic conditioning because it focuses on the deeper muscle groups, or ‘local’ stabilizers. This is key when controlling joint movement and in sustaining the stability of the joints that can often be damaged through repetitive and high demand training. As well, the physical awareness that the one gains through a strong Pilates program can aid in their movement control, enabling them to increase their level of performance. Because it works on a controlled lengthening of the muscles, it can be beneficial in assisting overall flexibility (lower back, hamstrings, and shoulders) and this can aid in creating a stronger game on the ice, and a greater level of
Recipe of the Month: Roasted Root Vegetables
Circuit Training The combination of cardio, core, balance and weight training will boost your muscle endurance while maximizing your calorie burn. 1. Muscular Strength – Improves your abil-
2. Explosive Power - When strength training is combined with speed, quickness and agility training. Examples are plyometrics, sprinting, agility drills, step-ups, hill or stair running. 3. Flexibility – Focus not only on the lower
extremities but also core flexibility
1. Preheat oven to 375 degrees.
2. Wash and chop all vegetables into large bite-sized pieces. 3. Place in a large baking dish with sides.
4. Drizzle with olive oil; mix well to coat each vegetable lightly with oil. 5. Sprinkle with salt, pepper and herbs.
6. Bake uncovered for 25-35 minutes until vegetables are tender and golden brown, checking every 10 minutes to stir and make sure veggies are not sticking. Note: Any combination of vegetables will work. Roasting only one kind of vegetable also makes a nice side dish. Refreneces: Institute of Integrative Nutrition® Pilates.com Merrithewhealthandfitness.com Sportsmedicine.com
4. Endurance – Don’t forget to build the heart
and lungs along with the leg muscles. Ex. Indoor cycling, running and indoor rowing.
5. Agility – Balance and agility are important
in moving quickly and easily. Ex. BOSU® (balance trainer) jumps, lunges and squats.
6. Core – all exercises that strengthen you abs,
back and glutes.
health care answers By Gwenda C. Jonas, MD Kalispell OB-GYN
I have heard that I no
longer need to get a Pap
every year. Is that true?
That is a great question! But before we jump into the answer, the most important thing to remember is that you still need to have a yearly exam. Your Pap smear constitutes a very small part of the annual health exam performed by your health care provider. And understand that a Pap smear is not the same as a pelvic (speculum and internal) exam. The speculum exam allows your healthcare provider to see your vagina, cervix, opening to your bladder etc. An internal exam allows him/her to confirm that there is no obvious growth or abnormality of the ovaries, uterus or other abdominal organs. Therefore, these should still be done. The Pap smear is when cells from your cervix are collected on a brush and placed in liquid to be sent to the lab. These cells are then inspected under the microscope by the Pathologist, his/her technologists, and often a computer as well, looking for precancerous or cancerous changes. Although it is true that these cells may not need to be collected and sent to the pathologist as often, do plan on continuing your yearly visits. In November 2012, 21 different women’s health care professional societies and organizations published new, mutually agreed upon guidelines regarding the timing and nature of cervical cancer screening. These new recommendations are changing what we as healthcare providers consider the standard of care and what we recommend to our patients. The American College of Obstetrics and Gynecology, the leader in women’s health care nationally, participated in developing the guidelines has formally endorsed them.
The changes came about due to our evolving understanding of how Human Papilloma Virus (HPV) affects cervical tissue, and newer information about
the natural progression, or lack of progression, or minor changes. The goal of these new guidelines is to maintain a high level of safety from cervical cancer, while decreasing the harmful effects from over treating minor changes that will sometimes regress if left alone. Moderate to severe precancerous changes rarely regress however, and these changes require treatment to prevent progression to cancer.
· These recommendations sill apply for women who have had the Gardasil vaccination. This may change in the future.
· Pap smears should not begin until age 21.
The newer liquid-based Pap smears allow the HPV testing to be done from the Pap smear sample. In addition, many sexually-transmitted diseases can be tested from the same sample, if indicated.
The new recommendations are generally as follows:
· Between the age of 21 and 29, Paps should be done every 3 yrs and HPV testing should not be part of the routine testing in this age group. · From age 30-65, Paps should be performed either alone every 3 yrs or with HPV testing every 5 yrs. · Paps should stop at the age of 65 if you have had routine screening in the past 10 yrs, with normal results within 5 yrs. · Paps should stop after hysterectomy if your cervix was taken, your previous screening is up to date a normal, and the surgery was not due to precancerous or cancerous change of your cervix. · If you have had moderate to severe precancerous changes of your cervix, you should continue to be tested until 20 yrs after treatment. · If at any time your provider sees something abnormal on your cervix, vagina or vulva, a sample of the tissue may be needed even if it is not yet time for your Pap smear.
These recommendations do not apply if your immune system does not function properly, if you have HIV, if you have had cervical cancer, or if your mother took Diethylstilbestrol (DES) while she was pregnant with you. In addition, depending on your Pap or HPV results in any one year, the timing of follow-up testing may change.
In conclusion, there is a new approach to the timing of Pap smears. Depending on your age, HPV testing may be recommended with your Pap to improve the ability to pick-up precancerous or cancerous changes. Your personal history will dictate what screening schedule is best for you. These are not “one size fits all” guidelines. You still should go in for a yearly health exam with your provider and a pelvic exam will continue to be part of that visit in most cases. Talk with your physician, or other healthcare provider, about your specific history and the two of you can reach a plan that is most appropriate for you.
If you would like to read more on this topic or other topics of interest in women’s health care, I would recommend 2 great, reliable sources of patient information: http://www.acog.org/ForPatients, and http://www.uptodate.com/contents/table-of-contents/patient-information/womens-health-issues.
American Cancer Society
BE A QUITTER! Provided By: Flathead City-County Health Department
The American Cancer Society is marking the Great American Smokeout on November 21st by encouraging smokers to use the date to make a plan to quit, or to plan in advance and quit smoking that day. By doing so, smokers will be taking an important step towards a healthier life – one that can lead to reducing cancer risk.
If you quit, how quickly will you see improvements to your health? The benefits start almost immediately! ·20 minutes after quitting: Your heart rate drops.
·12 hours after quitting: The carbon monoxide level in your blood drops to normal. ·2 weeks to 3 months after quitting: Your heart attack risk begins to drop and your lung function begins to improve. ·3 weeks after quitting: Your physical symptoms of nicotine addiction end. ·1 to 9 months after quitting: Your coughing and shortness of breath decrease. ·1 year after quitting: Your risk for heart attack drops sharply.
It can take longer for other important benefits to occur:
·2 to 5 years after quitting: Your chance for stroke could fall to about the same as a nonsmoker’s. ·Within 5 years of quitting: Your chance for cancer of the mouth, throat, esophagus, and bladder is cut in half. ·10 years after quitting: Your risk of dying from lung cancer drops by half.
Tobacco use remains the single largest preventable cause of disease and premature death in the US; yet more than 45 million Americans still smoke cigarettes. However, more than half of these smokers have attempted to quit for at least one day in the past year. As of 2010, there were also 13.2 million cigar smokers in the US, and 2.2 million who smoke tobacco in pipes. Quitting is hard, but you can increase your chances of success with help. The Montana Tobacco Quit Line – give them a call at 1-800-QUIT-NOW. They offer the following services to Montana residents: ·A FREE personalized quit plan ·FREE cessation coaching personalized quit plan ·5 FREE pro-active cessation coaching sessions ·4 FREE weeks of nicotine replacement therapy (gum, patches or lozenges) if appropriate, for cigarette or smokeless tobacco users. ·Chantix at a reduced cost ($50 co-pay per month for three months) ·Bupropion at reduced cost ($5 co-pay per month for three months) ·FREE educational materials for health care providers as well as friends and families of tobacco users ·A fax referral system for health care providers who have patients that want to quit using tobacco ·Trained staff that offers culturally appropriate services for American Indians
“You can’t always get what
Written by CrisMarie Campbell When working with women clients one of the most frequent issues that comes up is boundaries and the lack thereof. As women, we seem more predisposed to saying yes, when we want to say no, to being polite and going along versus speaking up and saying what we really think and feel. Don’t get me wrong, men struggle with boundaries too, but heck, this is a women’s magazine! I have my own struggle with boundaries. If you have followed any of my writing you know that I grew up with an Army Colonel dad. In his household there was little room to disagree or say, “You know, that yelling that you are doing right now? That really isn’t working for me. I’m gonna have to leave if you don’t stop.” To speak up like that was paramount to insubordination, which was met with, well, a strong counter attack. I grew up suppressing my real feelings, thoughts and wants in order to keep the peace and please my father. Now, of course, that probably isn’t your experience. So maybe you’ll relate to one of my clients.
Georgia is an office manager for a small accounting business that is growing fast. While she loves the work she does Monday through Friday, her boss, the owner, continues to call her on the weekends for emergencies. She has yet to let her boss know the impact of his calls, reasoning that, clearly, it must be obvious.
Tammy’s parents divorced when she was twelve, but both still live in Sacramento. Tammy escaped to the Pacific Northwest and breathes easy having over 750 miles between her and her family. She reluctantly makes her annual pilgrimage home. When in Sacramento Tammy feels like the rope in a tug-of-war, each parent pulling on her, wanting more of her time. Tammy feels unable to speak up and share how extremely uncomfortable she feels.
Sharon has a dear friend who shares common interests in outdoor activities, books and shopping. However, her friend, having gone through a tough divorce, gets incredibly negative when it comes to men. When she starts complaining, Sharon feels like she is being sucked down a big, black hole and doesn’t know how to stop it.
If you relate to any of these gals, read on. Each is suffering from a lack of being able to boundary effectively in their key relationships.
What is a Boundary? I frequently hear people say, “I just need to set better boundaries.” Then, when I hear what their “boundaries” are, they sound more like walls, demands or rules others must follow. Sorry gals, those are not boundaries.
So let’s first talk about what Boundaries are NOT: · They are not tacit. Boundaries do not exist in a relationship unless you speak them out loud, which hopefully starts a dialogue.
· They are not about stopping, controlling or managing someone else’s behavior. Boundaries are about sharing your preferences in a relationship, which are often driven by your core values. · They are not about rules, obligations or threats. Instead, they are about making choices and are flexible in nature. Boundaries are personal preferences that you take responsibility for and speak up about, all driven by your core values. They are unique to you and provide you a path for making choices. So let’s dive in.
Boundaries are drawn when you define yourself and your preferences out loud. Unless you speak up and share your boundary, other people don’t know they exist. I know, you might think, “Well, isn’t it obvious?” From your point of view, yes, but the other person may have no idea they are bumping into your boundary. It is your responsibility – however intimidating it may be, to speak up and let the other person know or continue to suffer in silence.
Let’s see how Georgia tried dealing with the boss calling on the weekend. First, Georgia tried ignoring his calls, until the guilt got to her, at which point she would pick up the phone. Next, she scheduled weekend activities, hiking or camping where she didn’t have cell service. This left her tired and cranky. Finally, Georgia snapped.
Saturday when her boss called, she picked up the phone and blurted out “You can’t call me on the weekends!” However, because of the bad cell connection, her boss didn’t hear what she said. Georgia’s courage evaporated, and she carried on as if nothing was wrong. That is when Georgia called me.
About Your Preferences So the tricky part about boundaries is that they are not about someone else and their behavior. Really? Yes. They are about you and your preferences, driven by your core values. When Tammy was visiting her tug-a-war parents, here is what happened. She was with her Mom when dad called, and Tammy reacted, “You have to stop calling me about visiting you when I am with Mom.” Now, you might think this seems like an overreaction. While it is a strong, and maybe effective response, it is not a boundary. It is all about her dad and his behavior and we know don’t know why that’s an issue for Tammy.
Sharon was so fed up with her friend’s complaining tirades about men that when she started in again, Sharon stood up and said, “I’ve had it! Stop being such a victim. You need to move on!” Sharon stormed out of the coffee shop, leaving a stunned and hurt friend alone with her latte.
I got the call from Sharon, in tears, about how she had ruined her relationship shortly thereafter.
How To Set A Boundary
The clients I work with often feel so proud “coming out of the boundary closet” that, as you can see in the three examples, when they finally do speak up, it is not a boundary, but, rather, a demand of how the other needs to change. The key is slowing down and checking inside as to why is this behavior bothering you. What is the core value that you are bumping into? Once that is recognized it is much easier to make it about you rather than them.
Georgia with the weekend-calling boss needed to figure out what was driving her frustration. What core value was being bumped? Georgia realized that she valued rest and rejuvenation, which the weekend calls interrupted.
She gave it another try, “What I want you to know about me is that I am committed to this job. I give my full focus Monday through Friday. However, I notice you frequently call me over the weekends, which is not working for me. My commitment for my weekends is to rest and recover from the week. So my preference is that I don’t get calls on the weekend. How are you with that?”
The boss was surprised, but appreciated and seemed to respect Georgia’s clarity. He realized that he went into the weekends unprepared so he often called Georgia to fill in the blanks. To solve that issue, they agreed to have an early Friday morning meeting, to get him prepped for his weekend work. Georgia felt strong and empowered.
Tammy with the tug-a-war parents, realized was that the crux of the issue was that she really valued focused quality time with each of her parents. So Tammy talked to both of her parents saying, “When I visit one parent, you each tend to call me with changing scheduled requests. I am uncomfortable trying to manage an emerging schedule. My preference is that we work out the schedule before the visit and then not vary it.”
While her dad agreed and stopped the behavior, her mom continued to both call and text while Tammy was with her dad. As a result, Tammy chose to turn off her phone while she was with her dad.
Sharon with the negative friend, realized that she valued selfresponsibility, which was being bumped by listening to her friend continuously blame men for her problems. Here is what she said, “I realize that I got really upset and surprised you. What you probably
don’t know, because I haven’t told you, is that I have a hard time being around you when you are venting about men. I am uncomfortable listening to what seems like complaining for too long, because then I think I have to fix it. ”
Her friend was hurt but could hear Sharon. Her friend countered with how important it was for her to vent. They agreed that Sharon would listen to her friend for five minutes, but then it was important for the conversation to move on. They had some bumps, but their system worked for them.
Bad News: Not Entitled
And ah, the bad news: You are not entitled to have your boundary accepted or valued by others. I know, that sucks, right? Well, we don’t get to control the world, which is what makes it interesting. Remember, boundaries are not about changing the other person.
So Why Do It?
Well, because you matter.
Speaking up about how something is impacting you and what your preferences are – is you coming forward on your own behalf. Sure, that person may continue to do the behavior that isn’t working for you, and that is their choice. Then you have other choices you can make, like Tammy deciding to turn off her phone while visiting her dad. Keep in mind that when you speak up, stating your boundary, that is only the start of the dialogue. If you can remain curious and open about the other person, you will be amazed at how you may influence each other.
As for me, I have to admit that I still initially make it about other person’s behavior. I know, I know. Kettle, black. This comes from years of repressing what I felt and trying to manage or control others. These days, my partner Susan is the benefactor of my managing behavior. The good news is, she usually is quick to point out how much I am talking about her “wrong behavior” without sharing what is important to me. Her reflection quickly puts me back in my own shoes, where I get to figure out what core value is being bumped, and then we start to chat.
And in the famous word of Mick Jagger, “You can’t always get what you want, but if you try real hard, you just might find, you get what you need.” Sing it with me!
406 Family} W here mountai n and home meet!
Fall Organizing I love the change of seasons and the change to fall is my absolute favorite. The start of the new school year, the crisp mountain air in the mornings, fall sports and fall foods. I love it all. With the start of the school year it always seems like the best time to make new goals, get organized and start fresh. It also makes the most sense to put new routines in place while the school kids are getting their new routines as well. Get your kids and yourself on a schedule this school year. Consistent bedtimes and mealtimes, a good housework schedule, a menu plan and simplifying your home can ease your stress and make being a mom, whether at work or at home, much more joyful! There are some things you can implement this fall to make your life easier with kids.
Plan Your Housework Housework doesn’t take all that long if you consistently get small jobs done. As a stay at home mom, I plan a couple of hours a day for getting household chores accomplished. I like to do certain chores on certain days every week. When I was a working mom, I used Saturday mornings. Get into the habit of doing your housework at scheduled times so that it becomes automatic for you. Homeroutines.com has some great resources for you if you need a boost in getting the job done and they also have a handy app. Enlist the help of your kids. Remember that chores build character and we all want our kids to have a lot of character, right? Start your little ones with small chores and as they grow give them more responsibility. Older kids can do laundry, dishes, pet care, yard work, etc. Everyone can pull their weight and the younger you start teaching your children; the easier you make your parenting job as they get older. You will raise kids who have a work ethic and selfdiscipline.
helps manage chores at home. It records completion and calculates next due date based on your preferences. You can set a reminder for each chore. It comes with a pre-loaded checklist with daily/weekly/monthly chores. You can add and delete chores, as well.
Plan Your Menus One of the biggest jobs that mothers have is planning, shopping for, and preparing the meals for the family. That takes a big chunk of time if done right and if not done at all, takes a big chunk of cash spent eating out. Meal planning can save your budget and your sanity. There is nothing worse than looking at the clock at 5:00pm and realizing you have no idea what to feed your family. The best way to make a menu is to come up with a list of all the things you know how to make and start plugging them into days, then find your recipes and make your shopping list. Once you have a month done, you can just repeat it all year. A great tip is to use themes for each day of the week. This makes it so easy to plug in your meals each week. Mondays-Mexican Tuesdays-Italian Wednesdays-Crock Pot Thursdays-Casserole Fridays-Pizza Night Saturdays-Grill out Sundays-Comfort Food
Helpful Hint If you like Pinterest as much as I do, then you probably have a whole board of recipes. I took one morning and printed them all off and put them in a notebook. I slipped them all into page protectors and categorized them. What a timesaver! I was spending so much time trying to remember and find the recipes I had pinned or bookmarked in order to use them. Now they are all in one easy to find spot.
is a free site with a recipe index, shopping lists, and mobile apps to help you out. It makes meal planning and grocery shopping a breeze. Create your weekly meal plan, organize your grocery list and get money-saving coupons.
Fall Recipes Have you ever stayed in a rental house on vacation and wished your home was always that clean? That is because none of your junk followed you on vacation. You don’t have to keep up with all the paper, toys, clothing, and clutter that we have in our homes. In the United States we are blessed with abundance, but abundance becomes clutter. We over buy and over spend and then are stressed at home because there is too much stuff to manage. Fall is a great time to get your clutter under control, especially when the kids are at school and you can control their clutter, too! One of the best things I ever did was to simplify clothing. If laundry is you’re most dreaded, never ending chore, then possibly you suffer from clothing abundance. Pare down kids clothing to one outfit a day, a few pairs of pajamas, 2 pairs of shoes, and underclothing. Simplifying clothing was life changing for me.
Get the rest of your clutter under control this fall, too. Simplify in all areas. A team of anthropologists from UCLA spent four years studying 32 middle class families and found that the effects of “managing the volume of possessions is such a crushing problem in many homes that it elevates levels of stress hormones for mothers.” Too much stuff is the cause of too much stress! Once you have your housework scheduled, your menus planned and you have simplified and decluttered your home, you can enjoy more downtime with your family. When you have done the things you have to do, you have so much more time for the things you want to do.
Fall is the perfect time for baking and creating a cozy atmosphere for your family. I love the smell of apples and pumpkins baking and your kids will love some home cooked goodness. These two recipes are the moistest, most delicious slices of autumn you will ever eat!
3 cups sugar 2 tsp. baking soda 2 tsp. baking powder 1 1/2 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 3 1/2 cups flour 4 eggs 1 cup oil 1 can pumpkin 1 cup water
Bake 350 degrees for 1 hour. Makes 2 large loaves. Freezes well.
3 eggs, beat until foamy 1 cup vegetable oil 2 cups sugar 2 cups flour 1 tsp. salt 2 tsp. cinnamon 1 tsp. baking soda
Mix well and add 1/2 cup chopped nuts and 4 cups sliced apples. Bake at 350 for 30-40 minutes in a 9 x 13 pan. Frost with cream cheese frosting.
Photo by Marianne Wiest Photography
Simplify Your Home
"Delicious autumn! My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns." -George Eliot
We love to be on the mountain in the winter and on the lake in the summer, but if we have to spend all our free time getting housework, errands, and homework caught up, we don’t have any time for fun. Spend a little time this fall getting organized, making a plan and simplifying your life. Less stress = happy families.
is a super-organizer’s best friend. You can type in to-do lists (complete with checkboxes), scan in whole documents, insert pictures and videos into your notes and then automatically sync up those notes between your smartphone and your computer, storing everything online.
Fall Family Fun
I am happy to announce that I will be partnering with 406 Woman to bring you the new 406 Family section in the magazine. From recipes to parenting to building family traditions, you will find helpful hints to keep things running smoothly at home and answers to all the questions you may have about getting it all done and enjoying it along the way. 406 Family –Where mountain and home meet!
Sweet Pickins Pumpkin Patch Pumpkins, petting zoo, train, and pumpkin bounce pillow. Open September 21st-October 31st. 10 am- 5 pm www.sweetpickinspumpkinpatch.com Fritz Corn Maze Maze, train, slides, and haunted trail Open September 14-October 31 Weekends 11 am-6 pm fritzcornmaze.weebly.com/index.html
O’Farrell Orchard 18 varieties of apples starting mid-October 19627 East Lake Shore Bigfork (406) 982-3429
Holiday Survival Guide by Dr. John F. Miller DDS
“Trick or Treat!” In my experience it’s pretty much always treat. In fact, I’m not entirely clear on the origin of the greeting and how one would satisfy the “trick” option. I know a couple of card tricks; I can only imagine my reception if I doled these out instead of high fructose corn syrup in some form or another. A good plan B either way if the candy runs out, as it always does. The fall season is upon us and to avoid sounding negative I’ll just say, “I like it.” I might add, however, that I try harder to like fall than any other season. Shouldn’t it really be called, “summer’s hangover?” It has it’s redeeming qualities however: the changing of the colors, pumpkin everything, football, and a string of holidays that bring friends and family together around the foods, treats, and indulgences we love. I have covered a variety of dental topics over the past year for this great publication. I hope that it has been an education for you. Being uninformed is no way to live. So let’s approach this holiday season together following a frank discussion on dental caries (aka cavities; aka tooth decay). 76
What more can I teach you about tooth decay? You’re going to say, “sugar rots your teeth. I already know that.” I’m going to get down to the simple science behind the creation of a tooth cavity so that my audience can make a more informed approach to the holidays with respect to their oral health. I’ll respond to your earlier comment and tell you, “sugar does not cause tooth decay any more than gasoline alone gets you to point B.” In other words, sugar needs a motor to harness its high-energy chemical bonds. Our mouths are filled with billions of little motors in the form of bacteria. Some of these bacteria are cariogenic and responsible for tooth decay. Mainly Streptococcus mutans and Lactobacilli. They ferment the available sugar and create lactic acid as a by-product; this is the direct cause of tooth decay: ACID! Right now, as you read, your teeth are under attack. Bacteria are colonizing and creating a biofilm (plaque) on your tooth surface. Cariogenic bacteria thrive in an environment devoid of oxygen. The thicker the layer of plaque, the less oxygen available at the tooth
surface, the more potent the bacteria, the more acid being produced, the greater the rate of tooth decay. Now that we have established that Acid is the direct cause of tooth decay, let’s discuss the oral pH cycle. The pH scale is a logarithmic measure of acidity. To keep things brief, the lower the pH value, the more acidic something is. Our mouths have a physiologic resting pH of approximately 7.0, or neutral. After we eat food containing fermentable carbohydrates, the pH levels within plaque drops below 5.0 rapidly as bacteria convert the available sugar into acid. Demineralization (decay) of dental enamel occurs at a pH of 5.5 or less while remineralization (repair) occurs at pH levels above 5.5 Saliva acts to neutralize the mouth and restore healthy pH levels, but this typically takes about 30 min. So every time you eat, drink, snack, etc. your teeth experience demineralization from the first bite until 30 minutes following the last bite. This should get the wheels in your head turning, you’ve been informed, and you think about your morning latte that you sip over the course of 2 hours. This equates to 2.5
hours of demineralization. Even worse, sustained periods of high acidity will eliminate healthy bacteria resulting in a higher concentration of cariogenic bacteria, lower pH levels, and more rampant decay. Halloween is upon us. Our children gain access to a bag of candy that they will devour over the space of a few days. It is not only possible, but also probable that they will have a sustained oral pH of 5.0 or less for days on end. Irreversible damage is inevitable. Thanksgiving is next, offering up bottomless supplies of pies, sweet potatoes, cranberry sauces, and cider that segue seamlessly into December’s caramels, fudge, cookies, and eggnog (Damn you eggnog you're so irresistible). It doesn’t end until midnight on New Year’s. My purpose is not to be a party pooper, but rather to inform and let the reader react accordingly. The day after Halloween I’m going to exercise my right as a father to confiscate any and all Reese’s Peanut Butter Cups and enjoy them...my way. During Thanksgiving I fully intend on consuming my weight in Pumpkin Pie, and let’s not get start-
ed on Eggnog. I take it personally every year as they remove it from the shelf, as if they are staging an eggnog intervention. “Don’t judge me,” I think, “I’m in complete control.” As I’m doing these things however, I’m going to be conscious of the microbiotic processes being carried out along the surfaces of my teeth, and I’m going to take measures to combat them. So I want to leave you with a few tips so your teeth will survive the holidays and be just as healthy (if not healthier) than going in.
• Brush your teeth 3 times per day. This disrupts the bacterial plaque reducing the amount of harmful bacteria and exposing them to Oxygen. Don’t forget your gums, a common location for plaque accumulation.
• Floss between teeth once per day. This disrupts plaque between teeth, the most common location of tooth decay.
• Use a fluoride rinse right before bedtime. Topical fluoride greatly aids in the repair of damaged enamel and makes it much more resistant to acidic demineralization.
• Rinse your mouth with water after snacking.
This will greatly dilute the acid in your mouth and raise the pH rapidly. If you want to go one step further, dissolve 1/2 teaspoon of baking soda in 8 oz. of water for a potent neutralizing mouth rinse, which is also great for fresh breath.
• Chew sugar free gum.
This stimulates salivary flow, which aids in acid neutralization. Of course you all know to brush and floss, but I want you to think about what you are accomplishing now that you are an informed defender of your precious enamel. You are disturbing and removing the acidic plaque, allowing oxygen to incapacitate the cariogenic bacteria. I want you to think critically about the acid levels in your mouth. It should not come as a surprise that orange juice is just as destructive as soda to your teeth. A biochemist whose career was focused on metabolism and obesity once told me 10 years ago, “If you ran 3 miles every day, you could pretty much eat whatever you wanted and not gain weight.” I’ve reflected on that a lot over the last decade. I don’t run 3 miles a day, but I also don’t get to eat whatever I want. Now you have a Dentist telling you, that if you brush and floss as you're supposed to, and rinse regularly, and see your Dentist and Hygienist every 6 months, you can pretty much eat what you want and avoid tooth decay. Assuming everything else is functioning properly. I wish you all the happiest of holidays, and I sincerely want you to enjoy all the indulgences that come your way. Thank You!
Opting Out By Kristen Pulsifer
“More Parents Opting Kids Out of Standardized Tests”, read one of the September 9th Daily Interlake newspaper articles. And, it’s true. More and more parents are excusing their kids from taking standardized tests that they are “required” to take, several times every school year. Why are they excusing their children from a test that schools deem as necessary? Why not just let them go through the motions, with all of their peers, and take the test? No big deal, right? Wrong. Many families, and children are expressing another view. They feel these tests are actually “narrow(ing) what education is supposed to be about…”. Critical thinking is supposedly a more common theme in today’s education systems. Schools want their students to be problem solvers and group thinkers. So, why are standardized tests that require very little critical thinking, still emphasized? Because many schools depend on scores in order to receive government funding. Others pride the tests on their accuracy and ability to truly evaluate a student’s intelligence and academic abilities.
“Slekar, himself an educator, knew he wasn’t comfortable with his fifth-grader spending his school days regurgitating answers in preparation for high-stakes tests. After informing his son’s principal of his decision to opt out, Slekar learned his action was not only legal but an increasingly popular choice among parents”.
‘ “I just did it on principle when I did it. This was my way of saying, ‘No more, I’m an educator, I know the research on education,’” However, many parents disagree. Many argue said Slekar, dean of the school of education that standardized tests do nothing to truly por- at Edgewood College in Wisconsin. “’ tray how intelligent a student really is. They question how a test, that demonstrates very Not only are parents “boycotting” these tests, but little of what they are specifically being taught experienced educators have also had enough as in their classrooms, can portray what each child well. People against standardized testing have knows. Also, how can a test that children may even begun organizations such as United Opt Out be either stressed or terrified to take, accurately National. This organization “believe(s) that high evaluate what a child or school is worth aca- stakes testing is destructive to ALL children, edudemically? Why subject students to standard- cators, communities, the quality of instruction in ized tests, where up to a week of learning may classrooms, equity in schooling, and the demobe missed. The test schedules take teachers and cratic principles which underlie the purposes of students out of their classroom curriculums for public education. We believe that a quality public days at time, breaking up the consistency of in education is a basic human right for all children,” class learning, projects and activities. Now, whether you, as either a parent or educaEven experienced educators, such as Tim tor, feel the need to go as far as joining an orgaSlekar, are opting their own children out of nization based on boycotting these tests, or you simply do not want your child in school on that standardized tests. day, is obviously a personal choice. But, whatev-
er you believe, just know you have a choice, and support, in your decision.
Standardized tests do serve a purpose in certain realms of education, but the question is, how much of a purpose and to what extent do we depend on these tests? Many educators and parents believe standardized testing holds teachers and schools accountable. They believe these tests ensure schools and individual teachers are teaching kids to the level they need to be taught to in each grade. Some believe they truly do evaluate whether a student, for example, is ready to move on to the next grade.
Standardized tests do serve a purpose, but it is important to understand what the purpose is and know that it is your choice to be a part of it or not. Do your research and understand what is right for you and your child. Either choice is acceptable; simply make sure it is the right choice for your family.
Information taken from:
· teaching.about.com/od/assess/a/ Standardized-Testing.htm · The Daily Interlake, September 9, 2013 · unitedoptout.com/mission-statement/ ·www.nhregister.com/general-news/20130921/ parents-opting-kids-out-of-standardized-testing
r aw to rubbed back elegance By Patina Inc.
As fall approaches and the days chill down, it's a great time to get into projects that keep you in a cozy shop or garage. Since the last couple of articles featured more esoteric projects, I thought I would offer up something more, well, rather 'classical' and clean. And, to tell you the truth, I'm right in the middle of finishing cabinets for quite a large kitchen; so I am literally up to my eyeballs in a pretty, rubbed back cream finish. A finish that is timeless and spans over many tastes and styles. This finish is based on raw, unfinished wood. And although it is a kitchen hood, it could apply to any unfinished wood piece: a stool, table, bench, rocker, etc. The piece featured is alder, but most any wood will finish out nicely.
Step 1 Set yourself up in a warm and welllit shop/garage with good ventilation. Protect the floor if needed. I wiped down my whole piece with a damp rag, to remove the sawdust from construction. If there are any rough spots, use very fine sandpaper, 220/320, and lightly sand out, wiping with the grain of the wood. When all dust and debris is removed, you are ready to paint. I have found a new paint that I love, it is Clark & Kensington (Ace Hardware, exclusively) and I used a color called “Soft Spoken” in an eggshell sheen. Yes, we are going to lay paint right over raw wood. With this finish, we want to sand back the finish to expose the wood, so we want the wood 'right there' and not buried under primer. Secondly, this wonderful new paint has primer built right in, so you will find coverage to be sufficient, and the finish coat goes on quite smoothly. You will need a mini roller (get a good quality one, like Purdy) and a brush. On this piece there are two inset panels, they need to be painted first. This is good knowledge if you are going to tackle a cabinet project; how to paint doors correctly is key when seeking to produce professional results. Prep your roller by rolling generously in the paint, rolling and pressing the paint into your roller. Now, roll your paint onto the inner panel, and on mine
there is a lip of trim all around, I used the roller to paint this too. You don't have to be perfect because you are going to brush it out nicely, just get it on evenly. Immediately, Now, take your brush and stroke out in the direction of the grain, getting it in all the seams, nooks, and crannies. Make sure you smooth out all the paint on the trim and the panel, in the direction that the grain is laying. If you are painting a table or a chest or something, start with end panels/legs; work your way out. Always paint with the grain by following the grain at joints or seams. I proceeded to the second panel, and then painted the trim all around. Be methodical and neat; don't slop over seams or joints. Let this first coat dry, about 2 hrs or more if you can.
Take a sanding sponge (very fine, I buy new ones and then take two and rub them together a little to “break down” the fresh surface) and lightly sand the entire painted surface. Using a vacuum with a soft brush attachment, remove all the dust you just sanded up. Take a slightly damp rag and wipe surface just to be sure you got it all. Next, proceed with a second coat using the instructions above.
This is the final coat of paint, so be picky with the surface. Make sure you have enough paint on/not too much, no debris /hairs in surface, strokes are nice and smoothed out. Let this dry overnight.
Okay, now we are ready to sand! I used an orbitol sander with 220-grit hook and loop pads, and a sanding sponge with 220 grit paper. You can do all the sanding by hand; I just needed the power sander because I had 115 doors and drawer fronts to do! If you use the orbitol: be cautioned; you must be very careful to ONLY hit the edges you want the paint removed from, or you will end up with undesirable SCUFF MARKS from the power sander pad on your beautiful creamy white surface. I just literally 'buzzed' the edges off, and then I used my sponge wrapped in a square of 220 grit sandpaper to do the rest. I sanded back the highest edges and the perimeter. On cabinets, the molding determines this. On tables, chests, chairs-just hit all the edges. Use your hand sanding sponge to go over entire surface (with the grain) smoothing out any imperfections in the surface, and rubbing down to the wood where desired.
Vacuum off the dust, and wipe down with a damp rag.
This is the step that adds the dimension and charm to the piece, the 'patina'. You will need: paint thinner, stain (I used Old Masters Gel Stain in Dark Walnut), rags (smooth 100% cotton), two containers, china bristle brush. Pour a little paint thinner in one container, and put in a dollop of gel stain (you can use traditional liquid stain as well and you don't need to thin it.), mix it up. Pour a little paint thinner in another container. Using the china bristle brush, dip in to the gel stain/thinner and brush onto the piece-I started again at the panels first. All around the edges I brushed into the seam then take your rag and gently wipe it off, smoothing in the direction of the grain. Shift your rag to a clean spot, dip in paint thinner, and wipe again, this time gently dragging down over surface of panel to achieve an even layer of color, with stain 'hanging up' in the cracks. This may take several rag turn arounds, possibly even a cleaner rag to get off as much stain as you wish, and leave a soft, even hue of color. Make sure you are removing heaviest deposits first, and then keep fine-tuning. When this area looks good, move to next sec-
tion, being careful not to slop stain (or rag) onto your freshly patinated surface. This takes discipline: don't be discouraged! If you mess up, just use a clean rag dampened with paint thinner to wipe clean any mistakes, and start over. The third time around just might make it spectacular! Remember, brush stain into all crevices, indents, corners-this is where it will 'hang up' and give your piece dimension. After your patina is all on, let dry overnight.
So close! You need to seal and clear coat your piece. I use “Seal Coat” by Zinsser. Thin it using 2/3 Seal Coat to 1/3 Denatured Alcohol. This speeds the drying and helps it lay super flat. Using a foam brush, dip
about 1/2” into Seal Coat/thinner mix, then wipe off edge on edge of container to release excess material. Starting on the panel, stroke Sealer with the grain making sure to get it in all cracks (but don't allow to be runny) and coat entire surface. Do one section at a time, always going with the grain. It dries very quickly; so there isn't a lot of time to 'overbrush', just lay it down sure and smooth with the first strokes. Let this dry at least 2 hrs in a warm place. Using that worn out sanding sponge, lightly go over entire surface, with the grain, smoothing off any grit that might have landed on the surface. Using a dampened rag (with water), wipe off any dust. Next, I used Sherwin Williams “Waterbourne Varnish” (Satin sheen) as
a topcoat to seal and protect. You MUST clear coat any furniture, if you want the finish to look good, feel good, and last! After stirring thoroughly (and I mean stirring and stirring...about 5 minutes), use a good nylon bristle brush and apply a thin but thorough coat starting with panels/molding, and completing each section with the grain. Make sure you do all edges, and check carefully for drips or drapes! Let dry in a warm place for at least 4 hrs. Using your worn out sanding sponge, lightly sand to remove any imperfections, then wipe with damp cloth. Apply second coat, again being thorough but not too generous or skimpy with product. Stroke on evenly, completing each section going with the grain.
Let dry in a warm place overnight. All done!! This piece I completed is a hood, and will be surrounded by a whole kitchen of lovely doors, drawer fronts, shelves and molding—so I am doing what I just described multiplied hundreds of times! Don't be intimidated by all the steps, just take them one at a time; knowing it takes doing something right to produce good and professional results. Please post your results on my Facebook page (Patina Inc), I would love to see your hard work! You can reach Patina by email: email@example.com You can also follow Patina on facebook or pinterest. 81
It is with warm appreciation we present our artists at Going To The Sun Gallery! Thank you for another wonderful year of some of the finest art in the valley. You all have "enhanced our civilized wilderness" bringing light and beauty into our hearts and into our homes!
Glacier Symphony and Chorale offers
“Song of the Earth”
a full season of nature-inspired concerts for its By Marti Ebbert Kurth
Fall is an exciting time in the Flathead because as Mother Nature begins to tuck herself in for a long winter snooze, people turn their attention to indoor entertainment. This fall the Glacier Symphony and Chorale pays tribute to the creative power of nature upon classical composers and musicians with its 31st season theme of “Song of the Earth.” Music Director of the GSC, John Zoltek, took inspiration for the season from one his favorite composers, Gustav Mahler, whose work Das Lied von der Erde, translated as The Song of the Earth, has been on his short list of pieces to perform for some time.
ence was very novel for Mahler but was ripe with both personal and chronological symbolism. (He) always struggled personally and musically with the deep questions of life, death, spirituality and the afterlife and was inspired by these poems which deal with a more nature-inspired but nihilistic perspective Maestro Zoltek has also programmed Wagner’s Ride of the Valkyries and Dawn and Siegfried’s Rhine Journey, adding even more depth to the opening weekend concert.
Performing the soloist roles for Das Lied will be Blythe Gaissert, mezzo-soprano and Raúl Melo, tenor. Both alumni of the Metropolitan Opera, they will offer a set of wonderful arias and stories about their life in the opera world! The singers have performed with the GSC previously; Gaissert in GSC’s “I‘ve been inspired and captivated by Das Lied von 2008 production of Carmen later returning for Elder Erde since hearing it years ago in college. It is a gar’s Sea Pictures; Melo was a featured singer in last work that I have wanted to program for many years season’s Beethoven Nine Symphony. because of its many musical qualities and deeply Both artists will also be featured guests at the Symheartfelt expression,” Zoltek explains. phony Soloist Spotlight (S3) on Thursday, October On the weekend of October 12-13, the Glacier 10, at the Alpine Ballroom in Kalispell. The event Symphony will bring “The Song of the Earth” to the begins at 7 pm and offers the audience a chance concert stage, a work with great technical demands to hear these outstanding singers perform some of that Zoltek says tests the mettle of any orchestra their favorite personal repertoire and engage in conwho performs it. “The piece has unique and ambigu- versation about their craft. A no host bar will offer ous qualities. Mahler drew his creative energy from beer and wine at the event. nature, and this piece offers lots of unusual sounds where you can hear birds calling and trees mov- The 31st nature-themed season will run through ing. It is deeply human with soulful, musico-poetic May concluding with an equally distinct and imquestioning concerning the life cycle of humans portant work by Ralph Vaughn Williams, Symwhile simultaneously expressing the rapturous and phony No. 1 “A Sea Symphony.” Zoltek describes it as a brilliant, effusive piece written in the choral engulfing forces of nature,” he says. symphony tradition featuring a full chorus, soloists Zoltek says that Das Lied is a symphony of song- and expanded orchestra with text drawn from Walt cycles composed in six movements featuring tenor Whitman’s Leaves of Grass. “These two works by and mezzo-soprano soloists in alternating move- Mahler and Vaughan Williams delineate what I ments. Mahler chose a set of Chinese nature poems hope will be a thrilling, evocative musical progreswritten by Li Tai Po for the text of the piece. “This sion leading our audience through works both facombination of middle European and Asian influ- miliar and new!” 84
31st concert season
art} SONG OF THE EARTH CONCERTS
November 16/17 “Autumn Giants,” Glacier Symphony with French violinist Arnaud Sussmann, in a performance of Bruch’s Violin Concerto in G minor. The repertoire includes Greig’s In Autumn, Respighi’s The Pines of Rome and Hovhaness’ And God Created Great Whales.
be featured along with Mendelssohn’s Hebrides Overture and Dvorak’s Symphony No 9 in E. Zoltek comments: “The concert opens with Mendelssohn’s concert overture The Hebrides (also known as Fingal’s Cave) who was inspired by the caves of the north Islands of the Scottish Hebrides. In 1829 Mendelssohn traveled to England and Scotland where he began working his 3rd symphony called “Scottish.” During this time he visited the Hebrides archipelago off the coast of Scotland. He was so affected by this visit that he composed this often-performed evocative concert overture that captures that particular dramatic coastal cave setting.”
Zoltek comments “Hovaness is one of my favorite American composers. He pioneered the incorporation of “world music” elements into his serious concert music. This descriptive piece brings the imagined sound world of the mighty whales through unique orchestral effects and the actual recorded sounds of haunting whale songs that the composer fused into the writ- February 28, 2014 “Cascade String ten symphonic texture. The result is a powerful Quartet” - Chamber Concert. A one-night almost cinematic work, universal in sound and performance featuring the quartet as part of their western Montana tour. Enjoy this acsacred evocation.” complished quartet in a repertoire of exciting November 23/24 “Celestial Music-Heav- chamber music. enly Voices” - Glacier Chorale and Chamber March 15/16, 2014 “Canyon ReverieSingers, James Stanard, Chorale Conductor. Ancient Spring” Glacier Symphony with R. James Stanard comments: “The remarkable Carlos Nakai, Native American cedar flute. evolution of sacred choral music is highlight- The iconic master of this ancient instrument ed in this concert that will feature simplistic will perform compositions he has arranged single-voiced Gregorian Chants of Medieval including Canyon Reverie, Shaman’s Call and times, beautifully- crafted motets of the Renais- more. Works by Satie/Debussy, Massenet and sance, stirring and thrilling Russian Orthodox Haarvig. anthems of the 19th century and beloved modZoltek: “This concert program features an inern Christian hymns. teresting pairing of musical traditions. The first December 14/15, “Messiah” Glacier features the contemporary American music Chorale and soloists with the Messiah Or- of R. Carlos Nakai, which has direct connecchestra. Handel’s beloved masterpiece will be tions to the Native American experience and evokes the Spirit of the natural world. This is performed in Whitefish and Kalispell. contrasted with the delicate and exotic music of Zoltek comments: “Messiah is always a pleasure three French composers, Satie, Massenet and to perform and never fails to delight and inspire Debussy. Also on the program is a wonderful both performers and audience. It is a wonder- piece for string orchestra titled Dance of the ful vehicle for the Chorale and with the smaller Great Bear recently composed by Montanaorchestra playing the more authentic orchestra- based cellist and Glacier Symphony musician, Janet Haarvig.” tion, a splendid way to hear the fullness and distinct blending of our wonderful chorale.” May 10/11, 2014, “ The Ecstatic Sea” - GlaJanuary 18/19, 2014 “Carnival of the Ani- cier Symphony and Chorale with Gina Lapka, mals” A Fun, Family Concert - Glacier Sym- soprano and Stephen Kalm, baritone. Vaughn phony will perform Saint Saens’ popular mu- Williams’ masterful Symphony No. 1- A Sea sic tribute to animals. Respighi’s The Fantastic Symphony will be the highlight. Works by Elgar and Delius will also be performed. Toy Shop and more to be announced. Zoltek: “The conceptual and poetic inspiration for “A Sea Symphony” came from an unlikely source for an Englishman, the poetry of the American transcendentalist Walt Whitman, specifically his volume called “Leaves of Grass” whose prose style explored, in “free verse,” both the metaphysical and humanistic perspective of experience. In this case married to the symbolFebruary 22/23, 2014 “Winter’s New ism of the sea. The movements are titled: Song World”- Glacier Symphony with Alon Gold- for all Seas, all Ships - On the Beach at Night stein, piano. Greig’s Piano Concerto in A will Alone - Scherzo: The Waves - The Explorers.”
Zoltek comments: “The piece is written in 14 very short movements, each depicting an animal or animal scene. Perhaps the best-known movements are The Swan, The Elephant, The Lion, Fossils, and the Aquarium. Our performance will feature a wonderful full orchestra version by Bill Holcomb.”
Photo above right: The GSC 31st Season brochure captures the essence of this nature theme by weaving in original colored pen artwork done by GSC Executive Director, Alan Satterlee. Designed by Richard Kurth who collaborated with maestro Zoltek, the brochure expresses the Asian influence of the Chinese nature poems Mahler used to set his symphonic song Das Lied von der Erde.
Our exciting new series Symphony Soloist Spotlight offers five informal evenings featuring symphony guest soloists on the Thursday evening preceding four of our Masterworks concerts. It begins on October 10 at 7 p.m. with two wonderful singers, Blythe Gaissert-mezzo soprano and Raúl Melo-tenor (see above). Tickets $15 per person, seating is informal and beer and wine are available to purchase. November 14 – French-born, violinist Arnaud Sussmann with piano accompaniment. He will offer a selection of pieces along with conversation about his life as a violinist in New York City playing with the Chamber Society of Lincoln Center and his friend and mentor Itzhak Pearlman. February 20 - Alon Goldstein, offering what will be a great selection of solo piano pieces. Alon’s artistic vision and innovative programming have made him a favorite with audiences and critics alike throughout the United States, Europe, and Israel.
March 13-, R. Carlos Nakai a distinguished master of the Native American flute. who will take us on an interesting journey into the world of Native American music and culture.
April 25 - Jazz Night with the Maestro (Friday night for this one!) For this event, Zoltek will don his electric guitar and form an excellent band to perform great contemporary jazz music!
The Judy Carmichael Trio By Miriam Singer
The Judy Carmichael Trio with Harry Allen on tenor saxophone and Chris Flory on guitar will be performing Saturday, November 9th at the Bigfork Center for the Performing Arts, and Sunday, November 10th on stage in the dining room at the Whitefish Lake Golf Course Restaurant.
worked with Rosemary Clooney and with Hank Jones, Ray Brown and Herb Ellis. Also sharing the stage with Judy will be guitarist Chris Flory, master of swing and blues guitar who toured and recorded with Rosemary Clooney, Roy Eldridge and Benny Goodman. The Steinway Gallery of Spokane is providing a Steinway grand for Ms. Carmichael at both the stage at the Bigfork Center for the Performing Arts in Bigfork and in the dining room at The Whitefish Lake Restaurant for a rare transformation of that wonderful restaurant into a jazz club with the same delicious menu.
Her weekly Public Radio show called Judy Carmichael’s Jazz Inspired has been on the air for over twenty years. Her radio show explores the questions How do creative people create? And What inspires the people who inspire you? Don Heckman, reviewing one of Judy’s shows for The International Review of Music wrote: She was as improvisationally inventive with words as she was with her piano. A helluva performance, on all counts. Instrumentally exciting, vocally engaging, musically compelling and marvelously--I’ll say it again-entertaining.
The warm and engaging Judy Carmichael is an amazing pianist. Count Basie nicknamed her Stride and said If anyone can keep this music going after I’m gone, it’s Judy Carmichael. George Shearing called her Miss Strideville. That’s because, when it comes to stride pianists, Judy is one of the very best. The New Orleans pianist Allen Toussaint Plan to be marvelously entertained. Thank you to said, At first it’s joyously shocking to hear such chops “Exhilarating positive pianist…flawless technique” Don “K” Subaru for sponsoring these concerts. at work but that observation is soon overwhelmed by -NEW YORK TIMES the rich heart and soul and high spirit of her music. It’s The Judy Carmichael Trio quite a ride. "Fresh, dynamic interpretation of her own." -WASHINGTON POST Saturday, November 9th 7:30pm at the Bigfork In addition unbelievable chops on the piano Center for the Performing Arts 526 Electric and wit to match, Judy Carmichael sings. In the Judy Carmichael is one of the few jazz pianists Avenue, Bigfork. Tickets: $21 - $23 - $25 - $27. September 2013 issue of JazzTimes, Carmichael’s honored as a Steinway Artist. She has appeared singing was very favorably compared to Peggy Lee frequently on Garrison Keillor’s A Prairie Home Sunday, November 10th 7:00pm at the and early Annie Ross, she winningly blends two of Companion, and has been featured on National Whitefish Lake Golf Club Restaurant, 1200 the all-time finest, most intuitive jazz singers... and Public Radio’s Morning Edition, Entertainment US 93 N, Whitefish. Dinner show with like Lee and Ross, Carmichael shows tremendous Tonight and CBS’ Sunday Morning. Judy’ reserved cabaret seating in the restaurant: $27 respect for her fellow musicians... Carmichael has played in a variety of venues at the bar $20. (Dinner not included). from Carnegie Hall, to programs with Michael Joining her on stage will be world famous tenor Feinstein and The Smothers Brothers. In addition, Tickets available at: SingerandSimpson.com or sax player Harry Allen who John Pizzarelli called, she’s performed private recitals for Robert Redford Tix.com or call 406 730-2817. This is another “...nothing less than perfect.” Harry Allen has and President Clinton. Singer & Simpson Production.
406 Woman Vol.6 No.3