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FALL 2011

AUSTIN PETTIS After the Blue & Orange

COMPLIMENTARY COPY

WINE COUNTRY TAKES THE VALLEY BY THE VINE. TATTOOS NO LONGER TABOO? FASHION, TRENDS, EATS & BEATS.


MAGAZINE STAFF Publisher / Co-Founder Jeremy DeLuca Editor - IN - Chief / Co-Founder Brian Shields Managing Editor Stacy Ennis Literary Director Janelle Johnson Creative Directors Annie Martineau & Jenn Carter Lead Photographer Pete Grady assistant to the Editor Jessica Doherty Social Media Director Brooke Berston Audio/ Video Solutions SVS Executive Sales Director Dave Anderson Sales Coordinator David Shields Fashion Director Micalah Howard Stylist Amy Nguyen Graphic Designers Alexa Nasland, Ken Koeberlein and Drison James Business Office Manager Shay Brinster Our talented team of writers and photographers are listed with their respective articles. Special Thanks Cesil Raphino and Hermes Govantes Corrections Apologies to Marcia Woodbury for any inaccuracies in the Saturday Market article.

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The Voice of the valley


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mUSic ALBUMS Brian SHiEldS: Editor-in-cHiEf: tHa cartEr iii Stacy EnniS: managing Editor: in BEtwEEn drEamS JanEllE JoHnSon: litErary dirEctor: tEEnagE drEam JEnn cartEr: crEativE dirEctor: HoUSES of tHE Holy anniE martinEaU: dESignEr: B.r.m.c. PEtE grady: lEad PHotograPHEr: a lovE SUPrEmE david SHiEldS: SalES coordinator: confESSionS BrookE BErSton: Social mEdia dirEctor: 19 SHay BrinStEr: BUSinESS officE managEr: tHE droUgHt iS ovEr Pt. 2 roBin BEtHEl: writEr and coPyEditor: lUngS taSHa adamS: writEr and coPyEditor: Blink-182 (SElf titlEd) JanEy cHao: coPyEditor: tHingS wE loSt in tHE firE amBEr dalEy: coPyEditor: witHin and witHoUt doUg EnniS: writEr: StoP making SEnSE SPEncEr StrEEt: writEr: act ii: tHE mEaning of: & all tHingS rEgarding mS. lEading JEnnifEr SandErS PEtErSon: writEr: yoU’vE alwayS known wHEn BESt to Say goodByE dEBra toUcHEttE: writEr: aUgUSt and EvErytHing aftEr amy PEncE-Brown: writEr: tEEnagE drEam HalEy roBinSon: writEr: tHiS EmPty nortHErn HEmiSPHErE alanna lovE: writEr: an airPlanE carriEd mE to BEd JUan PaBlo HErnandEz: writEr: gardEn StatE SoUndtrack SaBrEna norinE ScHwinn: writEr: SoldiEr of lovE lindSEy HilEman: writEr: coloUr mE frEE! wEndi yvonnE: PHotograPHEr: tHE arcHandroid david madSEn: PHotograPHEr: diary of a madman PEtEr carrEra: PHotograPHEr:tHEmEdicinEkUrtBaxtEr:PHotograPHEr: watErSHiP down malEk HanEEn: PHotograPHEr: SyStEm of a down (SElf titlEd) 4

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LETTERS FROM THE EDITORS

BRIAN SHIELDS Wow, the last three months have definitely been a ride! If you haven’t noticed, Fusion Magazine has undergone some big changes. The website is completely different from the one we started with. We lost a few key members of the team, and we picked up some great new additions. We switched from a bimonthly to a quarterly format. And—trust me—there are a ton of other, less noticeable changes. But the important thing is that we are still rocking and rolling and excited to share the second issue with you. I am continuing my love affair with the city of Boise, and the great reception the magazine has received has only strengthened that love. I am proud of the team for what we have accomplished, and we look forward to being a major voice for forward-thinking professionals, as well as showcasing the many gems that Boise has to offer. As long as we continue to get the type of support we have received, we will continue to do our part in adding to the progressive energy in this great city. In this issue, we highlight some of the great wineries in the valley, discuss the upcoming BSU football season, and even get the chance to catch up with Bronco legends Korey Hall and Austin Pettis. As this is the fall quarterly issue, we’ll hopefully get to talk about our chances of playing in the National Championship in the next issue! So here it is—our second issue. I hope you enjoy it. #GOBRONCOS Brian Shields Editor-in-Chief

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The Voice of the valley


STACY ENNIS Last football season, my husband and I woke up around 6:00 a.m. to watch Boise State from our apartment in Ho Chi Minh City, Vietnam. While we watched the game over cereal and coffee, there was something missing, but I couldn’t put my finger on what it was. This year, as we watched the big win against Georgia with other Bronco fans, I realized what was missing: camaraderie. There’s just something about Boise (and Boiseans around the globe) in the peak of football season—the way we unite for a common purpose, the blue and orange that seem to permeate the city, the excited cheers after a big win—there’s nothing like it. So, with best wishes to our Broncos, I tip my glass of Idaho grown and bottled St. Chapelle Cabernet Sauvignon to the boys in blue and orange. Which brings me to this fall issue of Fusion Magazine. Full of information about Idaho wineries (see “Idaho Wine Country”), a 2011 season overview of the Broncos and local lifestyle, people, eats and fashion, this second issue is sure to outdo the first. We’ve brought in experts, from wine connoisseurs to football gurus, and you’ll find that this issue is rich with stories and photos that highlight the great Gem State. Of course, we wouldn’t be here if it weren’t for the warm reception that the Treasure Valley gave us, and for that we are truly grateful. It is with sincere thanks that we, at Fusion, present this second issue to you; we look forward to continuing to be “the voice of the valley,” a place to go for all things Boise and beyond. So, order a glass of local wine at your neighborhood eatery, and enjoy this fall issue of Fusion Magazine. And remember: there’s never a bad time to wear blue and orange...at least during college football season. Stacy (Hollingsworth) Ennis Managing Editor

Read Stacy’s blog at http://stacylovestowrite.blogspot.com, or learn more about her at http://freelancexpat.com.

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TABLE OF CONTENTS 12 Wine Feature /// Idaho Wine Country 21 Football /// Boise state Football Preview

Austin Pettis Former BSU PLAYER Profile: Korey Hall

30 Art Features /// Enso Artspace 34 The Ink Scene 38 Fashion /// Night in the city of Trees 48 Makeover /// A new look for Angela and Jem 50 LIFESTYLE /// Navigating the “In-Between” Bar Scene 52 Sports /// Scott “young guns” Jorgensen /// Scaling the Gem State 56 Music /// Indie Boise: Finn Riggins /// SLightly Stoopid’s seedless summer 60 Nonprofit /// Wish granters 62 Food /// Squash Gratin /// Tavern At Bown Crossing 70 finance /// The Realistic Couponer 72 Travel /// Do D.C. like a Local 74 RIDES /// 2007 Yukon Denali Limousine 76 Cribs /// The Stearns Wine Room 80 Guest Column /// The Essential Guide to Fake Being a Wine Expert 82 I Am Fusion /// Judith Balis is Fusion 86 local /// Oatmeal v Bacon by Justin Foster 88 Fitness /// Jamie Mueth /// alex turner 90 Health & Beauty /// Body Pure ///Skin Care /// Whole Foods 96 Scene Launch Party /// Freak Alley /// Tanzinite Fashion v.1.2 FALL 2011 9


IDAHO Wine Country


Most people don’t think of Idaho as “wine country.” This, however, is changing. With the rising popularity of wine and wine tasting, Idaho is carving itself a permanent place on the vineyard map. Gem State wine regions, especially in the Snake River Valley appellation, are now making serious contributions to a global industry. At the heart of this boom are winemakers who relish the challenge of creating the perfect wine, and aim to create memorable wines that people will love to drink. WRITTEN BY Kara Shaw  Photography by Pete Grady

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The History In 1862, German and French immigrants grew the Pacific Northwest’s first wine grapes in the Clearwater Valley area of Northern Idaho. However, as Prohibition took effect in 1920, production of these early award-winning wines dwindled into nonexistence. Fast-forward to 1976, this time in the southwestern part of the state: Idaho’s wine industry sprung to life once again in the form of the state’s first commercial winery, Ste. Chapelle. Today, it remains Idaho’s largest winery, distributing over 150,000 cases each year across the United States. In 2007, the Snake River Valley won its hard-earned American Viticulture Area (AVA) designation, and the area now boasts the thickest concentration of wineries and vineyards in the state. This designation is not only a great feather in the cap for the Idaho Wine Commission and industry professionals, but a big boost for Idaho’s reputation. According to commission’s 2008 study in conjunction with Boise State University, the state’s wine industry has increased both tourism and local employment while creating worldwide recognition. Although the Idaho wine industry is relatively new in the history of wine making and vines, the enormous growth trend the industry is showing, and the award winning wines that are being produced has called upon the Snake River Valley AVA to be compared to the Napa wine region in Northern California. The Environment That being said, those in the industry are still learning the tricks of the trade. Moya Shatz, executive director of the Idaho Wine Commission, says, “The Idaho wine industry is just in its infancy. We are still trying to determine what we do well.” Vast wisdom and knowledge have expedited the learning process, but it is in fact a process—American winemakers are only just beginning to understand what these lands can create. Idaho terroir—the collective characteristics of a particular wine region that shapes the flavors of its grapes—infuses a balanced acidity into its beautiful, well-rounded wines. The land’s distinctive high

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mountain desert elevation, limited rain, sandy loam volcanic soil and long, sun-filled days followed by cool nights help winemakers create wine that is as exceptional as the land itself. The Sunny Slope region, in particular, has caught winemakers’ attention for its topographical beauty and terroir. Greg Koenig, owner of Koenig Distillery and Winery (and to some the godfather of the Idaho wine industry), says his interest in the region started when he wondered whether he could produce wines from fruit grown in the Sunny Slope district. “Now that we have proven that beautiful wines can consistently be made here, it is very exciting to see wine drinkers discover a new and dynamic region that is fulfilling its potential,” he says. And while the fields of southwest Idaho are not the most likely of places to find noteworthy wines, Koenig continues to dazzle clients with their exciting varietals. “The climate and soils here really are special, and it is very rewarding to see consumers fall in love with a wine region they discovered in a most unlikely place,” he explains. Adding to the unique qualities of Idaho wines and vines, roots grown in Idaho are deep root vines, as opposed to grafted vines, which are often found in more famous regions like Napa Valley. Grafting vines has been known to assist in growth where vines are unable to reproduce consistently from seeds. Idaho’s virtually perfect growing region has allowed the vines to self-root from planted rootstock without grafting. This is, indeed, a unique quality among vine growing regions. The Varietals While many of the old standard wines are being produced in Idaho, such as Riesling, Chardonnay, Pinot Noir and Syrah, winemakers like Leslie Preston are taking these favorites to a new level of distribution. Preston, owner of Coiled Wines, grows her Syrah grapes in Idaho but bottles and sells in Napa. Her winemaking experience may have been fostered in Napa, but her inspiration springs from the Snake River Valley. “Although I now call Napa Valley my home, my decision to work with Idaho grapes


“The Idaho wine industry is just in its infancy. We are still trying to determine what we do well.�


“Although I may call Napa Valley my home, but my decision to work with Idaho grapes has as much to do with my origin as the origin of the grapes.”

has as much to do with my origin as the origin of the grapes. I grew up in Idaho and those roots run deep,” she says. At Woodriver Cellars, winemaker Neil Glancey uses only French oak barrels, as opposed to American oak, for the specific flavor and character they add to the wines he produces. These barrels are used to create deep red wines: Cabernet Franc, Tempranillo and Malbec. The Malbec grape wasn’t thought to have the ability to grow in Idaho. Corey Berg, marketing director at Woodriver Cellars, says, “It surprised everyone...it loves the earth here.” As one of Idaho’s only port makers, Glancey creates wines that see his passion from plow to harvest. According to Berg, “Neil is hands-on from start to finish. He hand prunes the vines to make sure that only the purest, most intense fruit is used.” This summer, Woodriver released a limited edition Blue Franc, which is not widely available, but was greeted with high praise from tasters. Wine connoisseurs love Viognier, a white wine, and this varietal has been hugely popular in Idaho, according to Emily Williamson, director of sales and daughter of Winemaker/Owner of Williamson Orchards and Vineyards, Roger Williamson. Williamson Orchards is also one of the only vineyards producing the Sangiovese varietal, a medium body elegant wine, originating in Italy. The Family Business Idaho winemakers have created a “collaborative culture,” according to Shatz. “Wineries and growers want to see each other succeed. When one winery wins an award, it’s a win for everyone,” she says. Idaho wineries work together like a family to create the most beautiful vines, and some even grow fruit for other winemakers. Just to illustrate this familial bond: Koenig works alongside Roger Williamson to create wines, but is also a major supporter of Fujishin Family Cellars. And head winemaker Martin Fujishin worked with Ron Bitner, owner of Koenig and Bitner Vineyards, to learn his trade in their tasting rooms and vineyards.

The family tradition can be literal as well. Hells Canyon Winery owner Steve Robertson raised his daughters to appreciate wine. As adults, Bijou, Jocelyn and Hadley Robertson founded Zhoo Zhoo, a line of lifestyle wines that includes flavors named for their respective hair colors: Blonde, Brunette and Redhead. Winemaking is undoubtedly personal to everyone in the industry from growers and pickers to managers and marketers. Mutual support is the driving force behind the Idaho wine industry’s current success and a key component in making it a rising star. The Tasting As consumers, wine knowledge can either be second nature or a foreign language. The different varietals can look the same, but taste completely different. Many consumers just don’t know where to start. Wine tasting is not merely an art—it’s a thing of beauty. It can be a social event or a quiet evening after work with a good book. It can be appreciated both by those who have the most impeccable tastes and those who popped into the local grocery and bought what was on sale or had an eye-catching label. What any wine connoisseur or wine tasting manager will tell a firsttime taster is: try everything. If you don’t like Pinot Noir, taste a Riesling, a green wine or a rosé. All wines are not equal; you simply won’t know what you like until you sample varietals and labels across the spectrum. And newcomers to Idaho wine have plenty of resources available at their fingertips. There are plenty of tasting rooms throughout the state, ready to welcome the uninitiated. The Idaho Wine Commission works closely with local winemakers and vineyards to create large-scale events for the public, such as Savor Idaho, a lavish showcase of Idaho wine and food. Sawtooth Winery holds its own annual Mother’s Day wine tasting event featuring many state wines. Unsurprisingly, it’s become an annual tradition for local families and out-of-state guests alike.

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The Voice of the valley


“No. We’re better.” He explained, “Napa doesn’t have the elevation. Idaho has deep roots, not grafted, and we have more true Malbec and Merlot flavors.” With experience in both Napa and Idaho markets through Coiled Wines, Preston said, “The California wine industry is obviously much larger and more developed. [...] I have received excellent training there.” But, she went on to say, “The Snake River Valley truly reflects the independent and pioneering spirit of Idaho that I have always loved. The community of vintners is small and genuinely supportive. We all want to see the Snake River Valley achieve the status it deserves. I cannot imagine a more rewarding and exciting adventure!” Sean Thorniley, a Northern California resident and tour guide in the Napa wine region, takes a different view. “I think all you need to do is change your perspective a bit. Comparing apples and oranges many seem impossible, but they are both fruit, are they not? Do they not both satisfy similar needs in us humans? Comparing wine growing regions is common and necessary for many reasons—the primary one is to make the unknown, or not fully understood, known and appreciated. Napa worked very hard for several decades to create AVAs and a name that is synonymous with quality and prestige.”

Not only are vineyards and tasting rooms offering yearly events, but weekly and monthly events, like themed dinners and concerts, are on the rise. Woodriver Cellars adds to the fun with their Bocce league, a growing trend in wineries across the country. Visitors can take part in the game or just relax, taste and enjoy the excitement. Some of the most picturesque wineries, such as Sawtooth, are often booked to become the backdrop for weddings and private events.

With the hard work, passion and dedication humming through the Snake River Valley appellation, it will only be a matter of time before Idaho leads the ranks among the wine industry worldwide. The Future Wine is as old as the oldest stories, and it has a place at the table in the future. With neighbors like Washington and Oregon boasting longer wine histories and fewer bumps in the production road, Idaho hasn’t quite had its chance in the spotlight. However, Oregon and Washington wine industry professionals agree that the Idaho wine regions are the ones to watch.

Wine clubs, sponsored by several wineries, are reaching out to consumers by offering exclusive tastings, discounted pricing on popular wines, quarterly shipping of wines to their homes and free entry into the slew of events happening in the vineyards and tasting rooms. Wine club members are reaping the rewards of Idaho wine clubs’ fledgling status: their annual subscriptions are significantly less than more established clubs from across the country.

Beginning with Ste. Chapelle in 1976, the Idaho wine industry has grown quickly—especially in the last decade. The number of wineries in the state grew from 11 in 2002 to the current 43. With this growth, grapes production jumped from 656 acres to 1600 acres planted. While this is a relatively small number compared to the production of the more well known regions, Idaho currently ranks 22nd in the nation for acres planted.

The New Napa? A comparison to the Napa wine region is met with a mixed response from winemakers and industry professionals. Some believe the Idaho terroir is very different, and that there is simply no way to compare the two, as the minerals and earth make Idaho wines unique. Asked about the possibility of Idaho becoming the new Napa, Glancey responded with a resounding,

The Idaho Wine Commission has high hopes that more wineries will open. They anticipate that the state will reach 100 wineries within the next 10 years. The commission fields calls every day from people interested in information about planting vineyards and opening wineries, causing a wave of excitement and enthusiastic anticipation about what the future holds.

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The Local Level To keep Idaho’s wine industry on the rise, try to support the local wineries whenever possible. Ask for Idaho wine when visiting local restaurants, attend the local winery events and look for caterers who have local wines on their menus. And the next time you have an event to plan, check out one of the many gorgeous wineries in the area. Finally, find your favorite wine tour. Hire one of the wine touring companies in the area or just get your own group together and taste your way from one end of the Snake River Valley to the other. You can even taste locally—Boise’s First Thursday often offers wine tastings at select galleries and markets, showcasing new vintages and pairing ideas.

By thinking local, both dabblers and devotees can keep the Idaho wine industry booming. And, who knows? People might even forget the potatoes. For more information on Idaho’s vineyards, visit www.idahowines.org.

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Boise State

Football

Preview

Poor Bush Hamdan. The former Boise State quarterback was a class act, an all-around good guy and a pretty decent football player. He was just in the wrong place at the wrong time—collateral damage of cosmic destiny. I imagine the VCR felt the same way.


WRITTEN BY Kevan Lee

Photography by Doug Ennis

Hamdan had the unenviable task of competing with Kellen Moore for the Broncos’ starting quarterback job in 2008. Hamdan lost. And, with that, the legend of Kellen Moore, Quarterback Deity, began. It is a story most know well, from Moore’s heroic performance on the road against Oregon his freshman season to the Heisman ceremony in New York last year. And, it is a story that will be front and center throughout Moore’s senior season.

Fortunately, all this attention is well-deserved—just maybe not for the reason you think. Yes, Kellen Moore has great numbers, and, yes, he is every bit the quarterback of Stanford’s Andrew Luck, and, yes, he is pretty adorable when he smiles. But Kellen Moore should be the center of attention for one simple reason: The Broncos wouldn’t be dark horse title contenders without him. What will the final chapter look like? Will there be a happy ending? Will there be vampires? Fans will find out soon enough.

“Being able to actually play for four years, I probably would have never imagined that.” – Kellen Moore, Athlon Magazine preview “No way! This is such a surprise.” – Taylor Swift, every award she has ever won There are certain people whose selfless modesty comes off as inauthentic. Kellen Moore is not one of them. It’s easy to believe why he claims no major college football teams were interested in him during high school (due to his size and resemblance to Napoleon Dynamite). Ever the “Aw, shucks,” humble interviewee, Moore is about to do things on the football field that no player before him has done. The career record for college football wins will be his in mid-November. The school records for touchdowns, yards, completions, completion percentage—basically any way you can measure a quarterback— either already have his name beside them or will have his name beside them. (The only area he is lacking: alphabet arm tattoos, à la Jared “Z” Zabransky...but give him time.) In the eyes of many, this season of Boise State football is as much about Kellen Moore as it is about every other storyline put together, from new Mountain West rivalries to the Georgia game to Boise State’s opportunity to re-establish itself as the cream of the non-BCS crop. There will be Heisman hype. There will be Kellen cams. There will be headline puns like “No Moore Moore Any Moore?” The Idaho Press-Tribune can’t say it any better than that.

“Of all the teams that are in the Top 10 of the power poll, Boise has the easiest path to an unbeaten season and might just break through to the title game if things fall their way.” – Phil Steele, college football expert “Phil Steele, I could kiss you on the mouth right now.” – Random Bronco fan Across the board, the Boise State Broncos are a Top Five team in 2011. All the major college football preview magazines say as much, and the guys who write them are really dorky, so you’d better believe they know their stuff. Why are they so optimistic? Kellen Moore, firstly. Having a quarterback like Moore overcomes a lot of misgivings, things like losing your two best receivers, offensive coordinator, defensive captain and kicker. Moore is the amnesia for prognosticators; he makes all the Broncos’ troubles go away like a good compliance officer. There is more to this team than Moore, though. For starters, the Broncos have what many consider the best defensive line in the entire country—BCS teams included. It all starts in the middle with defensive tackles Billy Winn and Chase Baker, who have a very Jakeand-the-Fatman relationship—Winn makes plays and gets the girl; Baker eats things (mostly space). Shea McClellin, the team’s most

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heralded defender last year, and Tyrone Crawford, who was named an honorable mention All-American as a backup, hold down the defensive end positions. Together, the foursome is as good as any group in college football. Add in a collection of backups that would rival this year’s All-WAC D-line, and it’s clear why people have high hopes again for the Bronco defense. On the other side of the trench, the Broncos have their most NFLready prospect in offensive tackle, Nate Potter. The Timberline High graduate is big, athletic and dominant. Think Ryan Clady, except white and probably into Parks and Rec. Potter, along with Thomas Byrd and Joe Kellogg, is expected to hold down the offensive line while BSU breaks in two new starters on the right side. With those lines alone, the Broncos could be expected to do great things in 2011. But then you start looking around at the rest of the pieces and parts. Running back Doug Martin may be one of the five best backs in the country. Wide receiver Tyler Shoemaker should put up big numbers, and spring sensation wide receiver Geraldo Boldewijn could match him. Safety George Iloka, cornerback Jamar Taylor and linebacker Byron Hout are three of the best players at their positions in the conference. The 2011 team does have concerns, though. How will a new kicker hold up? Will the right side of the offensive line be any good? How about the receivers? Is that the downtown Boise Pit carved into Billy Winn’s hair? But every team has questions this time of year, and most teams have TBDs a lot worse than the Broncos. Having Kellen

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Moore helps. Having Coach Pete helps. And, ultimately, (cue read “Modern Family” closing montage) how would you improve and grow if every question was answered and everything always went your way?

“This sounds suspiciously like one of my dad’s plots to build character.” – Calvin, Calvin and Hobbes This is where I talk about last year’s Nevada loss. ...OK. Moving on.

“We are pleased and excited to welcome Boise State University to the Mountain West Conference.” – Craig Thompson, Mountain West commissioner “Mountain West? More like Mountain WAC! LULZ!” – Twitter (paraphrased) No great team is immune to the random breaks of football, so it sure helps when you play in a conference with five byes disguised as teams. The Mountain West is one such conference, and, in a lot of ways, it should remind the Broncos of the friendly confines of the


“Hopefully we’ll learn something from this.” – Kellen Moore, following last year’s loss to Nevada

WAC with its haves (TCU, Air Force and San Diego State) and havenots (UNLV and Wyoming) and wouldn’t-touch-it-with-a-ten-footpoles (New Mexico).

trolls and hype and hate and history. Could an encore be in order? Absolutely, especially with the hero of the Virginia Tech game back for a final curtain call.

Fortunately for Boise State’s strength of schedule—an important factor in BCS computer formulas and Internet shouting—the Mountain West will be a slightly more competitive place to call home. Boise State’s schedule has the perfect amount of difficulty to get the Broncos both respect and rankings. BSU faces eight bowl teams, including a rematch against Nevada. In conference, Air Force, San Diego State and, especially, TCU are expected to give the Broncos all they can handle.

Appropriately enough, it all comes back to Kellen Moore. This season is more about him than he would probably care to admit. The Broncos are a Top Ten team because of his presence at QB, which is both a blessing (because it puts BSU in prime position this year) and a curse (because it leaves them hanging next). Boise State has a unique opportunity to make history once again, this time without the impossible expectations of 2010 weighing them down and with the impetus of an unknown 2012 spurring them on.

Then, of course, there is the Georgia game.

The quarterback is great. The team is stacked. The schedule fits nicely between just-hard-enough-to-avoid-flack and just-easyenough-to-avoid-pit-stains.

Coverage and hype of Dogs vs. Broncos has been everywhere since the off-season began. Some of it has to do with Boise State’s record against SEC schools, which is a winless record. Some of it has to do with the last time Boise State played an SEC school, which was against Georgia in 2005 in a game affectionately remembered as The Great Zabransky Brain Fart. But, some of it just has to do with how so many people expect Boise State to be great once again, provided they can win their season opener against a BCS school.

The Boise State football team has one more chance to hit it big with Kellen Moore under center. And, whether it will be a BCS bowl or something bigger, everyone will be watching. Probably even Bush Hamdan. For the best in Boise State football information, visit One Bronco Nation Under God at www.obnug.com or on Twitter, @obnug. Kevan and Drew blog daily on the Broncos, college football, Coach Pete fan fiction and more.

Déjà vu? You bet. The Broncos were in a similar position last year for the Virginia Tech game, and a win there propelled the team on a Mr. Toad’s Wild Ride through Sports Illustrated covers and Internet

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tEn qUEStionS WITH AUSTIN PETTIS WRITTEN BY LAUREN jONES

PHOTOGRAPHY BY WENdI YVONNE

Fusion had the opportunity to talk with Austin Pettis, a wide receiver for the St. Louis Rams and former Boise State football player.

fUSion: do you know the quarterback well? If so, what is your relationship with him?

fUSion: What are the similarities and differences between the

PEttiS: Because I am a rookie, I have not gotten to know Sam [Bradford] very well. On the field is the easiest way to establish a relationship. You have to prove yourself first, just play football, and watch and learn from the guys with the experience.

lifestyles in St. Louis and Boise? PEttiS: It really is no different, because I do not have a lot of free time to explore. Right now, the entire team is staying at a hotel about ten minutes away from the field, so we don’t venture out too far. It was the same in college; we were busy with football, just like we are here. As far as the fan base goes, there is a huge fan base here in St. Louis, just like in Boise. There are so many people that support our team; it makes it feel like a great football town. fUSion: What are your goals in the NFL?

fUSion: do you think you will make the starting lineup? PEttiS: Not really sure. A lot can happen in a season. It is all

about proving yourself out there and gaining the respect of your teammates and coaches. fUSion: What does your typical daily schedule look like now that

you are in the NFL? PEttiS: I want to immediately get on the field and earn playing time

as much as possible. I would love to win a Super Bowl as a rookie. But really, I want a lot of playing time. fUSion: What has the change been like from college ball to the NFL

so far? PEttiS: The speed of the game is a lot faster. There are guys out there that have been playing in the NFL longer than I have been playing football, so the experience level is raised significantly. You will come to find out that the NFL is more business-like than anything else. You have to be very self motivated, and you have to earn respect in order to get any playing time. fUSion: How has the NFL lockout affected you personally?

PEttiS: We have 14–15 hour days. Rookies do not lift with the offense or defense, and start out by lifting early in the morning around 7:00 a.m. We go to the practice field and do work there for a couple of hours. We watch film of the practices and of the games. We have three meals a day with the team, and we usually don’t end the day until about 9:45 p.m., after the last meeting wraps up. [But] our days can vary depending on what we have coming up. fUSion: What do you love to do outside of football? PEttiS: I am a BIG sports fan! Any sports, and I am interested in

them. fUSion: do you have anything special to say to the Bronco fans

at home? PEttiS: Me, not so much, because I did not know any better. I do

not have a house, car and other bills to worry about here like the other guys on the team. They are the ones that have been affected the most. With football, it has been more difficult to learn the playbook, because we are learning it at a much faster pace than normal.

PEttiS: Yes, definitely! I am very grateful for all of their support, and will be back soon to enjoy some games with them. I am so happy and proud of the success we have had as Broncos and enjoyed every minute I played for them. I wish the team the best of luck this season!

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Spotlight

26

The Voice of the valley


Small-Town Roots Help Keep NFL Life in Perspective Former BSU Player Profile

Korey Hall WRITTEN BY Drew Roberts  Photography by TJ Eardley Growing up in rural Idaho, Korey Hall probably felt as far from his NFL dream as one could feel. Now, with a Super Bowl ring and four years in the league under his belt, Hall has come full circle. With the NFL lockout lending uncertainty to his future with the Green Bay Packers, he’s back home, working his parents’ farm and contemplating just how to balance his small town mindset with his big city ambitions. Glenns Ferry, Idaho—a town, Hall says, of “about 1,500 people”— is where he cultivated the work ethic that would eventually earn him a scholarship to Boise State University, where he became arguably one of the best linebackers the school has ever had. “I was always one of the better athletes on the [high school] team at Glenns Ferry,” Hall said, “but when you actually leave, you find out that there are thousands of other kids that are better athletes than you are. [...] When I first showed up at Boise State, the kids were a lot smarter as far as the game was concerned, so I had to work that much harder.” And Hall did work harder to keep up—hard enough, in fact, to become a four-year starter for the up-and-coming Broncos, earning first-team all-WAC honors three times and WAC Defensive Player of the Year honors in 2006. Still, Hall is humble about his role in the Broncos’ rise to prominence, even recently telling Boise State coaches, “If I came in now, I wouldn’t even make the [BSU] team.” Of course, the largely unrecruited Hall had proven doubters wrong on the field before, but even he was apprehensive about a future in the NFL after his college career ended in 2006. I knew there was a chance I might get drafted,” Hall says, “but I was hoping for a free agent shot and to get into a camp and get some reps.” When the Packers selected Hall with the 191st overall pick in the sixth round of the 2007 NFL Draft, Hall knew his hard work was far from over. He would need to learn a new position—fullback—in

a brand new city. But Hall took both moves in stride. As he puts it, “I’d rather play fullback in the NFL than not play at all.” So, once again, Hall traded the comfort of one town for another, moving across the country to another small, football-crazed place—this time in the cold Midwest. “Green Bay has the small town feel,” Hall says. “There’s not a lot going on, but everyone rallies around the team.” And the town rallied more than ever after the Packers defeated the Pittsburgh Steelers in February for their first Super Bowl championship since 1997. Hall helped the Packers reach the pinnacle of the sport, but he seems workmanlike in his assessment of the biggest spectacle in football. “After kickoff, I feel like it’s just another football game, and I leave everything on the field every game. The Super Bowl is just about everything leading up to it,” Hall explains. Still, the significance of how far he’s come since his prep days in Glenns Ferry isn’t lost on Hall, nor is the fact that he got to share the victory with another Boise State alum, offensive lineman Daryn Colledge. “It’s pretty neat to see a school like Boise—a so-called ‘mid-major’—that has two guys that get drafted out of there, who are able to be on the same team, and win a Super Bowl. Pretty neat,” he adds. And yet the pair faces uncertainty about their futures in Green Bay, as the NFL lockout continues and both players enter free agency. “I’d love to play my whole career in Green Bay,” Hall says, but he admits that the lockout may leave precious little time for free agents to work out their contracts. What further frustrates Hall is simply his desire to get back to doing what he loves. “Honestly, if you asked me tomorrow if I’m going to make a team this year, would I play for 20 percent less than what I played for last year? Yeah, I’d do that. The bottom line is, I’m getting paid to play a game. And are there health risks involved? Yeah, but I can think of a lot worse things to be doing,” Hall explains. It’s this refreshing

Fusion Magazine

v.1.2 FALL 2011 27


DearBoise: Call all your good friends and family you know.

PRETTY LITTLE EMPIRE Fall 2011Tour

9/22 - Indianapolis, IN - TBA 9/23 - Columbus, OH - Cara Bar w/ Steamboat 9/24 - Philadelphia, PA - Triumph Brewery 9/25 - New York, NY - Piano’s w/ Modern Rivals 9/26 - Richmond, VA - Strange Matter

9/27 - Asheville, NC - Grey Eagle w/ Doc Aquatic 9/28 - Nashville, TN - The End 9/29 - Louisville, KY - TBA 9/30 - Memphis, TN - TBA 10/1 - St. Louis, MO - Taproom w/ Netherfriends

prettylittleempire.com download Pretty Little Empire music on: iTunes, Amazon MP3 & Emusic photography by Jamie DeVillez


Former BSU Player Profile

find us on

Korey Hall

VISIT OUR Website scan the QR view virtually share

admission that shows Hall really grasps just how fortunate he is to have the opportunity to make a living on the field, but he also concedes that the owners should be willing to make some sacrifices to make the season happen. “The players are saying that there is this money on the table, and there’s no reason the owners should be getting more of it than we are getting,” he adds. The lockout won’t last forever, but it has given Hall time to reflect on what he’ll do when his playing career comes to an end. Right now, he’s buying into his parents’ farm, growing wheat and hay and raising about 60 head of cattle; beyond that, he admits he’s not sure what he’ll do. “I’ve been thinking about that quite a bit,” Hall explains. “I have a construction management degree, so I could do that, or maybe I’d like to coach. Maybe buy a small business and try to run it. It’s definitely something I’ll have to decide–just hopefully later than sooner.” For now, Korey Hall is a guy with endless possibilities ahead of him, and you can be sure that whatever he does, and wherever he winds up, he’ll be working as hard as ever.

The Voice of the Valley

www.fusion-mag.com

Editor’s note: In late July, NFL players and owners agreed upon a new collective bargaining agreement. The lockout officially ended on August 5, when the league commissioner and NFL Players Association signed the deal. Hall signed with the New Orleans Saints on July 29, and the team opened their regular season on September 8, with a game against the Packers.

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v.1.2 FALL 2011 29


HEALTH + BEAUTY

enso ArtspAce a perpetually incomplete circle

writtEn By amy PEncE-Brown PHotograPHy By PEtE grady


WhAt is An enso, you Ask? “it’s the nAme for the JApAnese cAlligrAphy symbol for A circle. the circle cAn be closed, A full circle, or one not quite complete, leAving An opening for possibilities,” explAins Artist And enso cofounder , lisA pisAno. “With the circle left open, it Also reflects the ideA of A beAutiful imperfection. this sort of describes our philosophy About the ArtspAce.”


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The Voice of the valley


“We Are serious About mAking Art,” boise pAinter AndreA merrell explAins, “but Also try not to tAke ourselves too seriously.”

This past spring, a group of 10 Treasure Valley artists (Chris Binion, Kelly Packer, Andrea Merrell, Christine Raymond, Anna Ura, Amy Westover, Lisa Pisano, Michael Cordell, Pamela Swenson and Cate Brigden) saw a real need in the Boise area for a high-quality place to show and sell local fine art. And, with the endless possibilities of the enso symbol in mind, the group joined forces and elbow grease to create an exhibition space that did just that. As luck would have it, Enso was founded at about the same time a perfect space in the Garden City Warehouse district opened up for rent. Thrilled with the chance to be part of the burgeoning creative scene, the group jumped at the opportunity. “It’s been a real grassroots effort. All of us have put a lot of sweat equity and time creating a clean backdrop for showing artwork out of what was a dirty, garage-like workspace,” says Cate Brigden, whose whimsical handmade snow globes were shown in Enso’s last exhibition. The first show for Enso Artspace was a group exhibition, which featured pieces by all 10 artists, ranging from Cordell’s towering metal sculptures to Pisano’s finely-detailed mixed-media compositions. Art is typically replaced about every six weeks to

feature new works by one or two Enso artists. The changing of shows is always marked by an opening party, which is free and open to the public, often featuring food, drink, music and a chance to meet the artists in a casual, welcoming environment. Of course, in lieu of the opening party, you can always stop by Thursdays between 3:00 and 8:00 p.m. to see the artwork and inquire about purchasing one (or five) amazing original pieces by local artists. And, while the space is a work of beauty in and of itself, don’t be intimidated. “We are serious about making art,” Boise painter Andrea Merrell explains, “but also try not to take ourselves too seriously.”

Enso Artspace 120 E. 38th St., Unit 105 Garden City, ID info@ensoartspace.com www.ensoartspace.com

For upcoming exhibitions and special art-related events, visit www.ensoartspace.com.

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v.1.2 FALL 2011 33


Ink The

Scene

Whether it’s a detailed portrait of a loved one, a colorful quote or an entire sleeve, tattoos can be a useful mode of expression. Fortunately, these days, tattoos aren’t nearly as frowned upon as in the past. Sure, you don’t typically see business professionals with neck art or forearm designs, but that doesn’t mean tattoos aren’t hiding somewhere under those button-up shirts, skirts or neckties.

WRITTEN BY SABRENA SCHwINN /// PHOTOGRAPHY BY wENDI YVONNE


“AMAzINg LOCAL ARTISTS ARE pUSHINg THE LIMITS, wHICH MAkES pEOpLE ACCEpT IT MORE BECAUSE YOU CAN’T NOT gIVE SOMEONE CREDIT FOR SOMETHINg THAT’S AMAzINg, EVEN IF YOU HATE TATTOOS.”

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The Voice of the valley


Tattoos,

whether simple or complex, are permanent and personal; most are well-thought, heavily considered and have a deeper meaning or significance. And with tattooing a growing art form, leading to beautiful renderings and designs that would make Picasso swoon, more and more people are becoming linked by ink. Still, the question remains: will “inking” conflict with future job opportunities or evoke negative stigmas?

The fact is, many professions have standard dress codes. Nonetheless, tattoos have gained respect and prominence in the last few decades, and some businesses are becoming more accepting of ink—others are even embracing tattoos. Coffee shops are a great example of these varied views. Many chain coffee shops require covering of tattoos, slacks, a collared shirt and an apron. On the other hand, some of the local Boise faves like Flying M and java embrace personal forms of expression like colored hair, tattoos and funky clothes. Looking around at the beautiful ink in Boise, one can’t help but wonder where it all started. “Tattoos have been around for over 5,000 years and have represented so many different things,” explains local tattoo artist, Ben Obray, of Ink Fever on Orchard and Curtis. “It will be interesting to see how tattoos will continue to expand,” he adds, then goes on to explain that in the 1970s, traditional artists began to embrace tattooing and brought entirely new varieties of realism and sophisticated technique. Advances in pigments and electric needle machines provided new ranges of detail, color and aesthetics. Because of the new sophistications, a growing population of high-profile people in music and sports were covering themselves in the world’s most flaunted form of self-expression. Musicians like the Rolling Stones and janis joplin were among the first in the public eye to sport tattoos. Nowadays, reality TV shows like “Miami Ink” help tell the stories behind tattoos, fostering love and respect for the various artists. “All the TV shows coming out are a big eye-opener to people who assumed tattoos were for gangsters. It’s really about the art now,” says Brandon Smith, also of Ink Fever.

“There’s no way to predict who’s coming into the shop; I get a lot of families,” Brandon explains. “The class barrier went away years ago. Everyone has a story, even the tattoo artist, which makes their style what it is.” When asked how many tattoos he has on his body, Brandon said, “I lost count after 56; I’m really just trying to make one big one!” “The tattoo industry has come a long way from where it was 11 years ago when I started tattooing in Boise,” explains tattoo artist Brad Huntington (while working on the ribs of a young female). Brad is part-owner of Ink Spot on Broadway in Boise and an advocate for nothing but the best quality inks and equipment. “Amazing local artists are pushing the limits,” Brad says, “[which] makes people accept it more because you can’t not give someone credit for something that’s amazing, even if you hate tattoos.” Kalani Storch, also part-owner of Ink Spot, believes that Boise is a “prime place for great tattoo work” and mentioned the recurring out-of-towners that come for the expertise of particular local artists. So, the moral of the story? Some people like tattoos and some don’t. Some businesses accept them and others don’t. Some people will turn their nose up and others will compliment a beautiful design. Beauty, in this case, really is in the eye of the beholder. And no matter what people may think, tattoos are a way for people to tap into their inner creativity and express themselves, even if the ink isn’t visible. Sometimes, under those layers of clothing, just knowing a tattoo is there is enough.

But, tattoos are just for the young and wild, right? Wrong.

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r

NIGHT iN THE

City ofTrees PHOTOGRAPHY bY MORGAN RAdcliffE

HER :: MM Couture dress, Belle jewelry & hair piece: Belle HIM :: Stone Rose shirt: Modern Man


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HER :: MM Couture dress jewelry & hair piece: Belle HER :: [opposite page] dress: Arc & Co. HIM :: [opposite page] Shirt: Crank jean, ModernMan Belt: Obscure, ModernMan


r


r


r HER :: Pants: Aryn K // Tank: Nikibiki Lace Vest: Lush, MimiMarie jewelry: MimiMarie HIM :: Shirt: Monarchy Collection, ModernMan Pants: Taverniti So jeans, ModernMan


r

HER :: Miss Me sweater, Belle Pants: Tatyana, Belle HIS :: Sweater: desigual, ModernMan Pants: Taverniti So jeans, ModernMan


r


r

46


r HER :: dress: Hannah Jo, MimiMarie jewelry: MimiMarie HIM :: Suit: House Creates, ModernMan Shirt: Stone Rose Tie: Avva Project, ModernMan

v.1.2 FALL 2011 47


makerevovers angela and Jem were the winners of our fall Fusion makeover. the two were selected to work with

angeLa is active in the church and wanted to add a LittLe pizazz to her conservative styLe. hair: cassie sells, salon 100 Make up and additional hair touch-up: Marrie ransley arroyo salon wardrobe: Belle Boutique

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The Voice of the valley


some of Boise’s most talented stylists in order to give them both a look that commands a double take.

JeM works at a Book store and has Been cutting his own hair For years; he FinaLLy decided enough was enough. hair: dale tu, salon 117 wardrobe: armaninos

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LIFESTYLE

N

W

E

S navigating THE “IN-BETWEEN” BAR SCENE

Social lifE timElinE

WRITTEN BY TASHA AdAMS

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18

21

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“Partying” simply means drinking illegally in a friend’s basement.

“Partying” becomes “Going Out” and wearing the flashiest, most attentiongetting outfits to dance clubs.

“Going Out” becomes “A Night Away From the Kids” where new restaurants are explored and libations are kept to a minimum.

“A Night Away From the Kids” becomes “An Empty Nester’s Excuse for Celebration.”

“An Empty Nester’s Excuse for Celebration” becomes “Drinking While Sewing/ Watching CNN/ Gardening, etc.”

Too much alcohol + too little parental supervision = massive hangovers and high school hallway gossip.

drink specials + attraction to the opposite sex = massive hangovers and walks of shame.

The Voice of the valley

Free nights – available babysitters = no hangovers and little opportunity to enjoy a night devoid of underage tagalongs.

Free nights – caring what other people think + adult children as designated drivers (only if they are not currently “Going out”) = massive hangovers and watercooler gossip.

Stocked liquor cabinets + excess free time = no hangovers and socially acceptable retirement drinking.


tHE “in-BEtwEEnErS” When the years of excessive underage and legal drinking are over, people in their late twenties to early thirties search for their place in the nightlife scene. As the teenage years are to life, the in-between is to social life: awkward and confusing. When walking into a bar, an in-betweener will notice two things, the first being the demographic. Are they the only ones who have received the age discount on their insurance? Or, are they the only ones that didn’t have a mullet at some point in their lives? The second thing they notice is the libation selection. It is, after all, one of the main reasons people go out. Gone are the days of hormone-driven dancing; the in-betweeners want a place to cultivate good conversations. However, they haven’t reached the age when a quiet dinner is enough; they want something a little more lively. In-betweeners are in an awkward stage where they feel out of place in the bar scene. They feel too old for the clubs they frequented as 21-year-olds, yet they are too

young for the hangouts that play soft rock and consist of mainly older patrons just looking to get out of the house. The in-betweeners want a place they can go to chat, relax and have fun. They want a place with couches for lounging, patios for basking and good booze for swigging. A place without overwhelming smoke or eardrum-pounding music is ideal. Food, pool tables or darts are a plus. Fortunately, the Treasure Valley has a plethora of places for the inbetweeners. Whether it’s lounging on the patio rooftop at Reef, chilling at darby’s basement, beer sampling at Brewforia or drinks on the patio at Bardenay, there is a night out for in-betweeners. And, lucky for all Boise Metropolitan Area in-betweeners, we’ve provided a must-visit list.

PlacES to go Boise

A

rEEf

what it’s like: a hippie, free-spirited vibe with a rooftop bar. reefboise.com

BardEnay

what it’s like: swanky with specialty cocktails. Try: the Bardenay Gin Martini, mixed dry and served cold with your choice of garnishes.

tHE matador

kudos: their London Style dry Gin was recently presented with a Gold Medal from the International Review of Spirits. bardenay.com

what it’s like: an exotic, southern feel with an array of tequila choices. Try: the Tamarind Margarita, made with Sauza Gold, triple sec, fresh lime and tamarind juice purée with a cinnamon sugar rim and orange. matadorrestaurants.com/location-boise

eagLe

Meridian

tHE lift

what it’s like: a laid-back, backyard barbecue feel with a pet-friendly patio.

ling and loUiE’S

what it’s like: “not for boring people” and complete with patio seating and an upbeat bar. lingandlouies.com BrEwforia

what it’s like: the laid-back, comfortable atmosphere is complete with darts and an unrivaled beer collection, from imports to local and back again. brewforia.com

Don’t miss: Holy Oly Tuesdays, where Oly Beers are 50 cents. theliftboise.com

naMpa/caLdweLL

darBy’S

what it’s like: the basement bar boasts live music and pool tables. (208) 461-0113

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sports

52

The Voice of the valley


one of the top four MMA fighters in the world

Scott “Young Guns” Jorgensen WRITTEN BY Lauren Jones

Photography by Malek Haneen

Renowned fighter Scott Jorgensen has made a name for himself in the grueling world of mixed martial arts, and many believe he is a strong Ultimate Fighting Championship title contender. Born in St. George, Utah, Jorgensen eventually moved to Boise, where he wrestled for Boise State University from 2001 to 2006. Jorgensen’s work ethic, tenacity and talent have taken him far. He is the only former Pac-10 wrestling champion in the conference’s history to hold the title for three years in a row. After graduating from BSU, Jorgensen and Jesse Brock, his former teammate, opened a gym called Combat Fitness in 2007. Together, they also founded Twisted Genetiks, a fight team that trains out of their gym. Since the two had no intention of leaving Boise and wanted to create a place of their own where they could train efficiently, opening a local gym and training center was a perfect solution. Currently, there are a host of people who primarily train there, such as world champion wrestler Joe Warren, as well as Kit Cope and Scott Thometz. In order to help himself get ready before big fights, Scott also flies other professional fighters in from various cities.

Jorgensen is one of the top four MMA fighters in the world. Because the UFC is so prestigious, he loves being a part of the sport itself; the highly competitive environment makes the arena that much more fun to compete in. “It makes each fight I have interesting because I know [I’m fighting] the best in the world each time I step into the Octagon,” he explains. One of Jorgensen’s biggest fights was for the UFC Bantamweight Belt last December. Though he lost, he says he will be back soon. When asked how wrestling has impacted his MMA career, Jorgensen said, “Boise State wrestling is the reason I am fighting for the UFC. [...] Wrestling at BSU taught me to love the challenge, take on the best of the best and enjoy what I am doing. I learned more than I could ever say from the wrestling room.” And, with his gym, Jorgensen is ready to pass that knowledge on to his trainees.

“No NFL, NBA or MLB players will lift weights, run alongside or coach you into a better lifestyle,” Scott says. “But we do it everyday and we love it. Combat Fitness is right for anyone from the adventurous beginner to the most driven athlete.”

Combat Fitness is located at 528 Americana Blvd. in Boise. To contact them, write info@combatfitness.net or call (208) 935-6264.

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Sports

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The Voice of the valley


Scaling the Gem State

Indoor and Outdoor Spots for Idaho Climbers

WRITTEN BY Juan Pablo Hernandez  Photography by Tim LOVE Rock Climbing is aesthetics, doubt, struggle and moments of clarity. It’s the moment when your arms and fingers are burning just after firing through the most difficult part of a tricky climb. It’s looking down and yelling at your partner to give you slack, thinking about the nasty fall that could have been (and still can be), had you blown anything. But, most of all, it’s the “send,” the successful completion of a climb. Nothing beats climbing outdoors. The view, the smell of earth, the freedom, the coarse feel of rock against your fingertips. But this is Idaho, where the weather is a fickle mistress and dark clouds can roll in without warning, rendering the stone unscalable. And you don’t acquire the strength, technique, mental game or confidence to “send” without investing the time. That’s when climbers hit the goto training ground: the indoor climbing gym. Lucky for Boiseans, the Treasure Valley has some great ones. Driving into downtown from the connector, take note of Urban Ascent, a great place to rope up with a buddy and practice. Another frequented indoor venue is The Front Climbing Club on Chinden, an amazing bouldering club that is as laid back and chill as it is intense and focused. And, in Nampa, lies a little known jewel: the Nampa Recreation Center on 12th Avenue, which sports a massive, horizontal roof unlike anything else in the valley. When the weather’s nice, however, it doesn’t take much asking to find Boise’s black gem. Located just 10 minutes outside of Boise, right after where Warm Springs and Highway 21 merge, near Diversion Dam, stands the Black Cliffs of Lucky Peak Canyon. There are literally hundreds of routes, from sport to traditional to mixed, that range from beginner to expert in difficulty on the two-

mile stretch that lines both canyon walls. The two walls may look similar from the road but sport two distinctly different types of climbing when you get up close. The north side is dominated by basalt columns and is a great place to practice “trad” climbing. The south side of the canyon is where you’ll find most of the Black Cliff’s harder routes, including the infamous test route, “God” (rated 5.13b). Established by Darius Azin in 1986, the climb reigned as the hardest climb in Idaho for nearly a decade. It’s important to remember that climbing isn’t about the difficulty of the grade. It isn’t about you compared to other climbers. It’s about the feeling of freedom you get when it’s just you and the stone. Climbing is for everyone. You’ll find the climbing community to be one of the warmest, most easy-going crowds you’ll ever meet. So, get on your gear, get out and “send.”

Top Outdoor Climbing Spots in Idaho  Table Rock 15 minutes from downtown, off Table Rock Road  Q’emiln Park Post Falls  Mores Mountain 20 miles up Bogus Basin Road  The Needles near Donnelly  Riggins Cave (limestone) Seven Devils Mountains, near Riggins  Hells Canyon Ten minutes before the road reaches the dam  The Sawtooth Mountains near Stanley  City of Rocks World-class climbing near Oakley  Leslie Gulch 2 0 minutes outside of Marsing via I-95 and 25 minutes on a dirt road to the crag

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MUSIC

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The Voice of the valley


Indie Boise: Finn Riggins Playing to a different beat. WRITTEN BY Jennifer Sanders Peterson If you’ve been to any Boise music event in the last five years, chances are you’ve happened upon the musical trio, Finn Riggins. Whether they are the headliner or opening band, they have become a staple in the thriving Boise indie music scene. And, as a group that says they “take the road less traveled,” they have also been instrumental in shaping the indie scene in Boise. The band keeps busy, often booking multiple gigs in one day; on one particular evening, they managed to perform at Alive After Five, the Knitting Factory and the Red Room. “Yeah, our schedule’s pretty crazy,” says Eric Gilbert, keyboard player and vocalist for the band. This seems an understatement, considering that they spend over 200 days a year performing; to top things off, they book all of their own shows and often sleep in their van. While all three members of Finn Riggins hold jobs outside the band, they’ve gotten, as Gilbert puts it, “very good at living on very little,” granting them the time needed to sustain a dense performance schedule. None of them regret exchanging the grueling level of commitment for the “amazing adventures” they’ve had, however, and fans hope that their enthusiasm will continue.

When asked where he saw the future of indie music in Boise, Gilbert expressed enthusiasm for the new community radio station, KRBX-FM (89.9 Radio Boise), which is giving local artists the chance to have their music heard. He also hopes for more booking agents and publicists to eventually set up shop in the area. “It used to be that everyone thought they had to go to Portland or Seattle to reach a larger audience. We hope to continue to play a role in proving that theory wrong, “ says Gilbert. With the success they’ve had so far, it seems like the band will accomplish that goal. As for the future of Finn Riggins? “I don’t think it’s good to look too far down the road,” said Gilbert. “For us, it’s one step at a time, it’s just showing up to the next gig. Inherent in that is the fact that we plan on being together.” With an attitude like that, how can they go wrong? Finn Riggins’ latest release, “Vs Wilderness,” is available at iTunes, Bandcamp, CD Baby and through their record company, Tender Loving Empire. Connect with the band by visiting www.finnriggins.com or www. facebook.com/finnriggins.

Eric Gilbert, Lisa Simpson (guitar) and Cameron Bouiss (drums) met while attending the University of Idaho. After a few years in Hailey, Idaho, perfecting their sound, they finally made their way back to Boise. “We’ve played everything from a packed theater while touring with Built to Spill to a yurt crammed with twenty people,” says Gilbert. Photos courtesy of Riotact Media

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v.1.2 FALL 2011 57


MUSIC There’s nothing like an outdoor concert in the summertime: people piling into the venue, drinking cold beer or bottled water and crowding towards the front to wait for their favorite musicians to take the stage. For some, it’s a fun evening off to enjoy some music and warm weather. For Slightly Stoopid, it’s just another day on the job. Boise was one of many stops on their 2011 Seedless Summer Tour. With their funky style, influenced by reggae and hip-hop, Slightly Stoopid was a perfect addition to the city’s summer music lineup. In person, the guys from Stoopid were as laid-back and fun as their tunes. Just before their July 22 show, they relaxed, joked around, played a little Ping-Pong and enjoyed some cold beers. Fusion had the opportunity to sit down with Dela (saxophone) and C-Money (trumpet, back-up vocals) from the band to talk about music and life on the road.

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The Voice of the valley


funky style, influenced by reggae and hip-hop

Slightly Stoopid’s Seedless Summer WRITTEN BY Haley Robinson

Photography by Wendi Yvonne

Fusion /// You guys are on the road a lot. How do you handle it? Do you ever get sick of each other? Dela /// Nah, it’s a brotherhood. We’ll be on the road for a month and, just as it’s about to get a little bit hectic, when we’re all in each other’s faces every day—every hour of every day—it’s time to go home. So, it’s all good. We’ve been doing this for a long time, so everybody’s pretty chill. C-Money /// You have to deal with the traveling. Yes, it’s an adventure, but I’ve been doing this since I was 18. I like what I do. I don’t think anybody should have to work at some job they hate. But, it’s work. There are times when you just want to go get in your pajamas and watch a movie, and you’re like, “Ugh, now I gotta go deal with all this madness.” Fusion /// You guys have played in Boise before. How do you like it? Dela /// Love it. Fusion /// Did you guys get to go see the city? Dela /// It just so happens our vodka company is here, Revolution Vodka. So, we have a lot of friends here. And they’ve taken us out onto the river and stuff like that. We’ve done lake parties and all sorts of [things]. Fusion /// You guys just got done with the Hangout Music Festival. Did you get to meet any of the other artists who were there? Dela /// It was kind of funny. I [have to give] the biggest, biggest props to the Foo Fighters. On the stage that we were playing, it was us, then Cee Lo Green and then the Foo Fighters. Beautiful day. It was

a great festival—one of the best I’ve seen, and we play a lot of them. [After we’d finished] with our set, Cee Lo’s band had set up, but Cee Lo was late. He was probably 40 minutes late, and the crowd started to get a little [restless]. And what happens? The Foo Fighters came out and covered songs for like an hour. They just came out because they were there and they felt like playing music for people. We play a lot of festivals and to be able to see them do that, from one musician to another, I give mad respect to them. So, big up for the Foo Fighters. Fusion /// Slightly Stoopid has sold over 700,000 albums. What spurred your popularity? C-Money /// I think first it’s the Sublime connection, obviously. If anything, what Brad [Nowell] did was [...] combine roots reggae, hip-hop and punk rock music—rock n’ roll—into what it was: Sublime. The influence was strong enough on my bosses to give them a push in the right direction. The music is growing, which is what I think Brad would have been doing if he had not had a sickness with drugs. Fusion /// Are there any bands that you would love to meet? Dela /// I feel like we meet them all the time. Last summer, we went out with Cypress Hill. Me and C-money got to sit in with them. And we got to have Snoop Dogg sing with us. I just recently got a chance to meet Maceo Parker, which, as a saxophone player, is pretty great. It’s been more than a decade since frontmen Miles Doughty and Kyle McDonald, as a couple of Southern California high school students, snagged the attention of Sublime and began establishing themselves as a staple in the reggae world. And the boys from Slightly Stoopid show no signs of slowing down. As they wrap up another major tour, fans can rest assured that every show was nothing short of a party.

To learn more about Slightly Stoopid, visit their website, www.slightlystoopid.com, or connect with them at www.facebook.com/slightlystoopid.

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Nonprofit

Bill’s wish to go fishing in Hells Canyon with his son and grandson was fulfilled by Wish Granters in March 2011.

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The Voice of the valley


Wish Granters

“Without donations, the wishes don’t happen”

WRITTEN BY Spencer Street Wish Granters is a nonprofit organization that helps adults with terminal illnesses fulfill one of their lifelong wishes. Located in Boise, this organization is still in its early years, but is already having a strong impact on the community. Founder and executive director Doug Raper often heard stories of adults who desired to make a wish, but noticed that many nonprofit groups would only fulfill children’s wishes. His observation led to a simple, but brilliant, idea: why not create an adult wish center? He turned his dream into reality in July 2010, when Wish Granters officially opened. “Most people, when they think of wishes, they think of kids,” Raper says. “But very little was being done for adults and their families, which is why we decided that we needed to do this. [We wanted] to come into the lives of these individuals with terminal illnesses and give them something to look forward to, give them something to hold onto and give their families a memory that they can hold onto forever.” As a nonprofit organization, Wish Granters depends on the generous donations they receive each month. Electronic or mail delivery options make contributing a convenient task. Whether that amount is one dollar or ten thousand dollars, every donation helps.

“The biggest thing that I can ask from the community is to go to our website. Take a look at what we are and what we do, and consider making a donation,” says Raper. “Without donations, the wishes don’t happen. [...] Without the cash in the bank, we can’t finish these wishes on time. And, with [these patients] being terminal, we don’t know how long we have.” In addition to individual donations and bequests, the organization hosts events to raise wish funds as well. On Sept. 20, for example, Wish Granters will be hosting The Longest Day of Golf. Participants, in teams of four, will aim to successfully play 100 holes in a single day; pledges will be made by each team to the organization. And, on Oct. 8, Wish Granters will host the Second Annual Wine Tasting and Auction. Details about these events can be found on the organization’s website or by contacting Wish Granters directly. So, how can you get involved? Attend Wish Granters events. Volunteer to help make them happen. Donate money, or even office supplies. Raise awareness. You’ll support the selfless Wish Granters mission: to bring joy into someone’s life. Wish Granters Inc. 1365 N. Orchard #252, Boise, ID 83706 (208) 377-9029 info@wishgranters.org

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FUSION FOOD

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The Voice of the valley


The Season’s dish to be most thankful for

Squash Gratin WRITTEN BY Robin Bethel

Photography by DAX CAUSEY

Fresh summer produce spiked with an oregano sauce and browned butter results in this light gratin with unexpectedly sharp flavors. Most any squash or zucchini can be used here— feel free to select any that will slice into thin rings or circles. The dish can be served as an entrée or a side and made summer-pretty with a sprinkling of a few edible flower petals.

Toss the squash or zucchini in a colander with ½ teaspoon sea salt and place over a sink to drain.

Ingredients: 1 ½ pounds summer squash or zucchini, cut into 1/6th-inch slices ½ pound waxy potatoes, sliced as thin as possible Crust of day-old artisan bread, to make breadcrumbs (in a bind, any bread will do) ¾ teaspoon fine-grained sea salt ¼ cup fresh oregano leaves 1 large garlic clove, chopped Pinch of red pepper flakes or powder ½ cup extra virgin olive oil ¼ cup unsalted butter, preferably organic 6-8 ounces crumbled feta cheese, preferably organic

To make the breadcrumbs, tear the bread crust into rough pieces and quickly pulse in a food processor (or continue ripping by hand until the pieces are fairly small). Melt the butter in a saucepan over medium heat. Let the butter brown, keeping it over heat until it turns an amber color. Stir the browned butter, and then stir in the breadcrumbs.

Preheat the oven to 400 degrees and place the rack in the center. Grease a baking dish with a small amount of butter, olive oil or a non-stick spray.

Use a food processor or hand blender to puree the oregano, garlic, ¼ teaspoon sea salt, pinch of red pepper flakes or powder and olive oil. Set aside.

Combine the squash or zucchini with the potatoes in a large mixing bowl. Toss them in half of the oregano sauce. Toss in a handful of cheese and half of the breadcrumbs. Transfer the mix to the baking dish, topping it with the rest of the breadcrumbs and cheese. Bake for 40-50 minutes, watching to make sure that the feta and breadcrumbs brown but don’t burn. Remove the dish from the oven and drizzle with the remaining oregano sauce. Serves four as a main dish or eight as a side.

Adapted from Heidi Swanson of 101cookbooks.com.

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ADvertisement


Willowcreek Willowcreek Willowcreek Grill A Triple Threat WRITTEN BY Brian Shields The term “triple threat” is used in the entertainment industry to describe some young, up-and-coming pop star who can sing, act and dance. In the restaurant world, the term can be applied to the three unique experiences you can enjoy at Willowcreek Grill’s Eagle location. Located just off of State Street, Willowcreek offers something for everyone. If it’s a casual dining experience you desire, Willowcreek’s dining area offers a laid back atmosphere with contemporary décor. If patio dining is your thing, Willowcreek boasts one of the larger patios in the area, equipped with giant umbrellas and even its own tiki bar. And, to top that off, Willowcreek becomes a true triple threat with its impressive lounge, which sits adjacent to the dining area. Offering the 21-and-over crowd a place to unwind and let their hair down, the lounge sets Willowcreek apart from the standard restaurant. The vibe is lively, yet relaxed—the experienced mixologist offers up some of Willowcreek’s signature drinks, like the watermelon cucumber margarita, while live bands jam on stage. On most Fridays, you can swing by to hear the Big Wow Band play a variety of covers, or you can drop in on Tropical Thursday for three-dollar mojitos and live reggae music. The lounge also offers the same great menu as the restaurant, so it’s perfect for gathering with a group of friends after work or for late night appetizers. Pair your meal with Willowcreek’s most popular drink, the Cougar Candy, and you’re ready for an enjoyable night.

The combined knowledge and experience of Owner Brian McGill and general manager Zach Chalkus has influenced Willowcreek’s diverse menu, which features only the freshest ingredients. From new age to classic American, there are enough culinary styles featured on the menu to guarantee that everyone will find a few favorites. Some of the more popular dishes at Willowcreek include the Payette Club, fish tacos featuring grilled cod, and the restaurant’s own chicken, broccoli and feta salad. Appetizers are never frozen and offer a higher nutritional value than your typical deep-fried appetizers. Both the lounge and restaurant at Willowcreek have a happy hour from 3:00 p.m. to 7:00 p.m., with $3 well drinks and specialty shots, $4 glasses of wine and $2 domestic drafts. And don’t worry about driving home: there is a shuttle service to Eagle and Meridian provided by Black and White Taxi. Whether you’re looking for a wholesome family dining experience or a memorable night out with friends, Willowcreek Grill offers you the best of both worlds. No matter your preference, their friendly staff will make sure your experience is a pleasant one. Restaurant Information 1065 E. Winding Creek Dr. Eagle, ID 83616 (208) 938-3010 willowcreekgrill.com

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Willow Creek FAVORITES Appetizers

Asian-Style Orange Chicken Wrap

$9.49

Los Nachos Grandes

$9.49

Artichoke Spinach Jalapeno Dip

$8.99

Salads

Salmon Run

$10.99

Mr. Chow’s Asian Creation

$8.99

Entrées

Payette Club

$9.99

Bourbon Smothered Chicken

$10.99

Dos Tacos De Pez (Two Fish Tacos)

$9.99

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Restaurant Information: 1065 E. Winding Creek Dr. Eagle, ID 83616 (208) 938-3010 willowcreekgrill.com


FUsion RESTAURANT Food

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An ideal place to linger with friends

Tavern at Bown Crossing WRITTEN BY Debra Touchette

Photography by Pete Grady

Nestled in the cozy Bown Crossing neighborhood in east Boise, the Tavern at Bown Crossing is one of the best places for fine food in a friendly setting. Diners will have a hard time choosing from an array of steak, seafood and sushi spreads. Even on a busy evening, servers are quick to offer suggestions and answer any questions a diner might have. The restaurant is divided into five distinct pockets—the sushi bar, main dining area, casual bar seating, two patios and a banquet room, which is perfect for meetings and small receptions. In the summer and early fall, the dual patios are ideal places to linger with friends over dinner, chatting into the warm evening. Or, you can order a meal to go and enjoy the boxed goodness at the park, near the river or under the stars at the Idaho Shakespeare Festival. While the menu may be a little pricier than the average chain restaurant, the quality is infinitely better. The menu features top cuts of meat (hamburgers are 100 percent chuck steak) and the freshest seafood available. If appetizers are what you’re looking for, try the pot roast nachos, a delicious and popular spin on the much-loved dish. If you’re looking for a place to eat, drink and be merry—with good food, that is—try the Tavern at Bown Crossing. Once you try their food, you might be hooked.

Recommended for:

Families, couples, business lunches, dinner with friends and special occasions Favorite dish

Pot roast nachos Average plate cost

$15.00 - $25.00 Restaurant Information 3111 S Bown Way Boise, ID 83706| (208) 345-2277 www.tavernatbown.com

Be sure to follow @bowntavern on Twitter for the latest happy hour specials and event updates. The Tavern can also cater your function or special event.

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FINANCE

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The Voice of the valley


A Guide to NOt-soExtreme Couponing

The Realistic Couponer WRITTEN BY Lindsey Hileman Whether you’ve seen the TLC program “Extreme Couponing” or waited in line behind someone with a coupon-stuffed binder and twelve separate transactions, couponing seems to be everywhere. But not everyone has the kind of time and space it takes to build a massive stockpile. Even if you’re not extreme, there’s no reason you can’t use coupons to save a few bucks. Here are some basic tips:  If you want to score staples on the cheap but don’t want to commit to hours of clipping, filing and combing the Sunday ads, just keep the weekly coupon inserts and write the date on them. Coupon blogs like Fabulously Frugal and The Krazy Coupon Lady will tell you where to look for coupons that match up with weekly ads. Let them do the work for you. BOGO is your best friend. Buy One Get One Free coupons can often be found in the Sunday inserts, and a store will sometime run a BOGO on that same product (the above mentioned blogs will alert you to this). By combining the sale and coupon, you leave with two FREE. But be prepared to pay tax—nothing is more annoying than scrounging for 24 cents to pay for two bags of dog treats.  Don’t try to follow every blog or shop every store’s sale. Even the most dedicated couponers admit they have to let a few go. Just pick one drug store and one or two grocery stores

to shop. Most of the blogs pick up on the same deals, so you really only need to check one regularly. Before you buy in bulk, consider building a small stockpile. Though buying in bulk from a warehouse store is slightly cheaper than a grocery store’s price per unit, a $20 tub of laundry detergent is difficult for a 125-pound woman to maneuver alone. By matching manufacturers’ coupons to sale prices, you can pick up the same amount of detergent in the form of 4 to 5 small bottles for $1 to $2 each! By doing this, you save $10 and avoid future visits to the chiropractor. Now, does a 25-year-old need 20 tubes of denture cream? Probably not. Is it awesome to not have to worry about running out of toilet paper for a few months? Sure. Need a massage, facial or laser-hair removal? Before you pay full price, sign up for discount websites like Groupon or Living Social. These types of services are regularly offered at 50 percent off or better. Plus, they also feature restaurant deals, so you can dine out for half the price! Whether you’re looking to save a few dollars or score a free item, these not-so-extreme tips can help you accomplish what you’re after. And don’t forget: don’t buy what you don’t need. You’re only saving money if you buy items you’ll use.

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Travel

Where To Stay To experience Washington, D.C. like a local, start by staying in one of the city’s bed-andbreakfasts. Often located in historical rowhouses, most bed-and-breakfasts have city-savvy hosts who are happy to recommend great places to shop, dine and party. Check out www.bedandbreakfastdc.com and www.bbonline.com for a list of B&Bs in DC.

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There is an entirely different, quirky and eclectic D.C. WRITTEN BY Nichole MacDowell  Photography by Brandon Rhodes Washington, D.C. is home to several must-see museums and monuments, making it an ideal stop for history buffs, high school trips and families alike. What many don’t realize, however, is that there is an entirely different D.C., full of quirky neighborhoods, local hangouts and eclectic shopping venues. While D.C. boasts 21 diverse districts, below are three notable neighborhoods and a sampling of sights to check out in each. Adams Morgan is thriving with cultural diversity, including a wealth of restaurants that feature cuisine from just about every major country in the world. The neighborhood is also home to many young professionals and has a thriving nightlife scene Check out /// Tryst Coffeehouse offers espresso, international beer and French pastry almost any hour of the day or night. A local favorite, the shop is open from 6:30 a.m. until the wee hours of the morning. Crooked Beat Records is an indie music shop with an impressive selection of vinyls, CDs, T-shirts and more. The shop specializes in hard-to-find and independent music. Dupont Circle is a trendy neighborhood featuring historic homes, foreign embassies, hip restaurants and a variety of shops. It’s popular with recent college grads and the gay community. The neighborhood is named for the small park and fountain in its center, which is a popular evening hangout spot.

Check out /// Coppi’s Italian Restaurant features a rotating menu of sustainably sourced meats and local, organic produce. From the pasta to pizza to Nutella calzones, everything on the menu is handmade daily. Cake Love, a charming shop opened by an attorney who found his calling in the kitchen, boasts cakes from scratch and features delicious cupcakes and other baked goodies like brownies, scones and éclairs. Georgetown is one of the oldest neighborhoods in D.C. and home to the well-known Georgetown University. Its charming cobblestone streets feature a slew of upscale shops, bars and restaurants. The area is known for its live music venues and nightlife. Check out /// The Shops at Georgetown Park is a boutique mall featuring nearly 100 diverse shops and a variety of restaurants. Blues Alley is the oldest continuing jazz supper club in the country and has housed internationally renowned artists such as Dizzy Gillespie and Ramsey Lewis. If you’ve been wanting to go somewhere off the beaten path, consider Washington, D.C. for your next vacation. With the perfect blend of history, nightlife and unique charm, D.C. is a trendy vacation spot that is sure to please even the most discerning traveler.

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RIDES

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The Voice of the valley


The perfect car for work and play

2007 Yukon Denali Limousine WRITTEN BY Lindsey Hileman  Photography by Peter Carrera When General Motors introduced their top-of-the-line Denali model in 1999, consumers couldn’t help but compare the vehicle to its Cadillac cousin. But one Boise resident has raised the bar on luxury: whenever Clancey Yohman hits the street in his 2007 Yukon Denali limousine, there is no comparison. Yohman appreciates luxury, which is made abundantly clear in his choice of transportation. Not surprisingly, this car does more for its owner than just get him from point A to point B. With a full-time driver in his employ, Yohman uses the limo as his office during his hour-long commute and as his personal VIP lounge when he wants to entertain.

In fact, he can do almost anything from the comfort of his car, from catching up on emails and watching cable news, to having a beverage and beating the next level of a video game. With all the amenities a man could need, plus plenty of legroom, it’s the perfect car for work and play. Though Yohman purchased the vehicle as sold, he had this already unique ride further customized, making it a true original. If you see Yohman driving down the street, give him a wave. But don’t be surprised if he doesn’t wave back—he may be too engrossed in one of his many custom gadgets to notice.

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CRibs

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The Voice of the valley


“build it for multi-use,” says Dave

The Stearns Wine Room WRITTEN BY Janelle Johnson  Photography by Pete Grady Idaho’s wine industry is expanding as wineries continue to emerge from all over the state. And, as wineries grow, wine connoisseurs around the Treasure Valley need a space to store their Idaho grown, made and bottled goods. Not surprisingly, the desire for an in-home wine cellar is growing, and Dave and Kristi Stearns have set the bar with their exquisite, custom-designed wine room. Dave, an avid wine collector, is also the co-owner of Graileys, a wine broker company based out of Dallas, Texas. When he and Kristi decided to move back to the Boise area over a year ago, they searched for a house with a large wine cellar to hold part of their collection. The couple ended up buying a home in Eagle without a wine cellar, deciding instead to build their own. The 6,000 square-foot house, built between 2007 and 2008, boasts everything from an in-ground outside pool and magnificent inside bar area to a four-car garage, which separates the main house from the guesthouse. Although there are many obvious highlights of the gorgeous home, what stands out most is, of course, the wine cellar. The cellar is about 14 feet by 15 feet and holds approximately 1,800 bottles. It faces the extravagant dining area with large glass doors, allowing the homeowners and guests to appreciate the collection. The Stearns’ idea of using glass doors for the room was inspired by restaurants.

“A lot of people have their wine cellars in faraway corners, but I like it being in a central place where people can go to hang out,” says Dave. The cellar, along with several other renovations to the house, including the bar area, was designed by Dave and Andrew George from HCI 3. Dave already knew what he wanted, since he has a cellar in Dallas that houses a collection twice as large, although, he admits, “If I could have, I would have built a bigger one.” The numerous adjustable and custom magnum shelves allow the Stearns to move and fit bottles of all sizes. Some wines, such as Chardonnays, require larger cubbyholes, while bottles of Cognac fit in the shelves along the back wall. All of the bottles along the back wall are rotated frequently by the Stearns to avoid a dry cork. “A lot of times, in cellars, people put in what they call viewing racks,” explains Dave. “It’s still a lay-down rack so the cork stays wet, but the angle allows you to see the bottle labels.” The Stearns’ racks were created on two levels in order to allow the labels of the bottles to be visible. The cellar is also equipped with an air conditioning unit that keeps the temperature at about 57 degrees. The temperature-controlled sensors are connected to an alarm system, which alerts Dave if the temperature goes above 62 degrees (which can ruin the wine).

“I’m not going to lie, it was never my idea,” says Dave. “I went into several restaurants and thought, ‘That’s so cool. I would love to be able to sit down and look at a wine cellar at home.’”

Dave also advises to avoid direct sunlight and temperature fluctuations and keep the temperature between 55 and 57 degrees when storing wine.

The location of the cellar only adds to the house’s vibe, providing an impressive view from the dining and family areas and allowing for easy access from the kitchen.

“A lot of people swear by 55 and that’s probably industry standard,” says Dave. “I go by 57, mainly because I don’t want to go by what everyone else tells me to do!” The cellar, located below continued on next page...

For more information on Winekeeper, visit www.winekeeperidaho.com.

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CRibs Cont. As for building a wine cellar, Dave recommends using air conditioning units with humidity control and creating a cellar that can be used for all different types of wine. “The biggest tip I have for building a wine cellar is to build it for multi-use,” says Dave. “You want to have flexibility because bottles come in all sizes, and you want to have areas to store cases as well.”

Winekeeper Many houses in the Boise area have not been built with wine cellars, and it can be costly to have one added. However, there are other options available. Winekeeper, located in downtown Boise, is a wine storage facility available to rent by the month. The 1,000 square-foot facility is fully equipped with R-30 insulation, a security system and LED motionsensor lights. The cellar, located below ground on the corner of 8th and Fulton, is owned by brothers Garrett, Brett and Darren Goldberg. The spaces can be rented on a monthly basis and range anywhere from $20 to $200 per month, depending on the size. Garrett says they keep the cellar between 57 and 58 degrees with 60 percent humidity. “Constant temperature is more important than average temperature,” says Garrett. The facility also has a small area for wine tasting, which is available to wineries and clients. For more information on Winekeeper, visit www.winekeeperidaho.com.

Dave’s Definitions During the interview, Dave shared some of his wine vocab. Gentlemen’s Vineyard

New World Wine

Wine that is bolder and “fruit forward;” from Mexico, Chile, Argentina or Australia.

Old World Wine

French, Italian or German wine that is meant to be bought, laid down and opened 10 years later.

Passive Cellar

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Less than an acre or two of grapes; this is usually grown for family and friends.

The Voice of the valley

Traditional, underground wine cellar that doesn’t need air conditioning.


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GUEST

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The Voice of the valley


Wrinkle the khakis of any Napa wine snob

The Essential Guide to Fake Being a Wine Expert WRITTEN BY Rick Moorten  Photography by Tim LoVE I am no idiot, but I really only know two things about wine: 1. Uncork bottle. 2. Drink. I’m going to guess that, like me, you aren’t a wine expert either. Invariably, though, you will find yourself in a situation where you don’t want to come across as some rube who can’t tell a good wine from a Capri Sun. You know, like when you meet the future in-laws at a classy restaurant or dine with an important client. Well, I’m here to rescue you. Below are five tips that will make you look like you have the kind of palate that would wrinkle the khakis of any Napa wine snob.  Order from the middle price range of the wine list. As in “The Emperor’s New Clothes,” everybody will agree with you—or at least follow your lead—if you act with authority. Selecting a wine that is not too cheap and not too expensive makes it seem like you know a secret!  Don’t smell the cork. Nobody does this, except in the movies. You might as well pass it under your nose and exclaim, “Mmm, smells like cork!” It’s like checking under the hood of a car at a dealership; neither you nor the salesman know what you’re staring at—and it reveals your ignorance.  Ask for a taste when the bottle is uncorked. Swirl the wine in your glass, but don’t hold the glass up to the light. That’s overdoing it. Sip, hold it in your mouth (count “one thousand one”) and then swallow. Nod to the waiter and get back to your conversation. Those at the table will think drinking wine is a habit for you, not some elaborate event. And, for goodness sake, don’t swish or gargle! It’s not mouthwash.

 Grade the flavor aloud. This step is critical, but the hardest to pull off. You can use the three-step formula: fruit + wood + flower. Keep this list handy for a quick reference Fruit peach, apple or pear. Keep it basic and simple. Don’t reference any tropical fruits and, whatever you do, don’t say “grape”!

Wood cedar or maple. In fact, just be safe and say “oak.” Flower gardenia, hibiscus or lavender. Any typical flower will do. An example would be, “I taste hints of apple, definite oak undertones, and I think I detect some lavender.” Say this to yourself, but loud enough so others will hear. After all, who is going to know any better? (A note of caution: Make sure the waiter is out of earshot, as he or she might contradict you and then the jig is up.)  Always say, “It has a nice finish.” You know why? Because it didn’t come shooting out your nose or cause immediate abdominal cramping so, of course it had a nice finish. All in all, the best advice about finding a good wine comes from wine expert and commentator Gary Vaynerchuk, who said, “The best way to tell a great wine is that it tastes good to you when you drink it.” That’s good enough for me. But if looking like a wine expert matters to you, follow this guide. Good luck, and happy faking!

Rick Moorten can be heard weekdays 6 a.m. to 10 a.m. on Wild 101.1 FM. Connect with him on Twitter: @rickmoorten.

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I AM FUsion

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The Voice of the valley


city girl to the very core

Judith Balis is Fusion WRITTEN BY Jennifer Peterson  Photography by Pete Grady Who: Judith Balis, Boise’s premier interior design maven and owner of NEST Instinctual Interiors since 2003. Why she loves Boise: “I am a big city girl to the very core of my being. My idea of a hike is taking the subway to the Brooklyn Flea Market from the Upper East Side of Manhattan. I need my city fixes about every three months or so, but living in Boise affords me the lifestyle to live a great life here and still have money in the bank to travel. My soul may belong in New York, but I choose to have my home in Boise.” What it’s like to be a designer in Boise: “Unless I shop online, I don’t have many big box design stores to pull from, which is both a blessing and a curse. I have to be creative in my selections and enjoy the challenge of fulfilling my vision with whatever I do have available. You could say that designing in

Boise has turned me into a sort of a MacGyver of decorating!” Favorite date night restaurant: “Chandlers Steakhouse in Hotel 43; [they have] great beef Carpaccio, a dozen small and sweet raw oysters and the oh-so-addictive tower of tuna. Not to mention Pat makes a mean martini. I highly recommend the ‘Blondie In Blue.’” Best place to hunt for decorating treasures: “Yard sales in the North End. You can even do it in your pajamas!” Perfect day in Boise: “A blissful bike ride on the greenbelt with my family, pizza, a glass of wine at Lulu’s on Bogus Basin Road and ending with a concert at the Botanical Gardens while watching the sun go down.”

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Pete Grady Photography

COMMERCIAL ■ ARCHITECTURE ■ EDITORIAL PRODUCT ■ EVENTS

www.GradyPhoto.com

208▪703▪7231


BOOKS

Justin Foster Is Interesting. Oatmeal Is Not. 86

The Voice of the valley

“Bacon is interesting. Oatmeal is not.” Such is the premise of Justin Foster’s new book, Oatmeal v Bacon: How to Differentiate in a Generic World. Foster, a Boise area resident, brand strategy expert, speaker, writer and “general disruptor of conformity” is known for his ability to help brands communicate how awesome they really are. Or, as Justin might put it, how “Bacon” they really are.


introducing oatmeal v Bacon, a book by Justin Foster WRITTEN BY Stacy Ennis  Photography Audrey Choate  Cover Design by Cari Campbell Oatmeal v Bacon is a useful, interesting and witty 65-page book that will “instantly make [business owners] smarter than most of the people in their given market,” Justin says. The book includes a “Bacon Assessment,” personal branding assessment and benchmarks to help businesses evaluate their brand effectiveness. And, who wouldn’t want to read a book that is, as Justin puts it, “short, humorous and useful”? It includes practical strategies to help “Bacon Brands” embrace their sizzle and take their branding efforts to the next level, thereby attracting customers and increasing client loyalty. So, what does this metaphor really mean, anyway? “Selling the Oatmeal,” according to Justin, is trying to sell something boring—a brand, business model or product—using boring strategies like “a PowerPoint, overly-designed marketing materials that nobody ever reads and a pitch.” Justin’s “Aha!” moment came one day while watching Jim Gaffigan do a bit about bacon. “Oatmeal,” Justin realized, “is boring, bland and you have to put something on it. Bacon is bacon.” Or, as Jim Gaffigan put it, “Bacon is so good they wrap it around other meats to make it taste better.” So, “Bacon Brands” are interesting brands, brands that are different and unique. Oatmeal Brands are boring, generic and create little to no interest from their prospective customer base. “As pollen is to bees,” Justin says, “bacon is to people.” When asked about what local companies Justin considered to be “Bacon Brands,” he responded quickly with his top five, which he explained received a 45 or higher out of 50 score on the Bacon Assessment. To get your free copy of Oatmeal v Bacon, be one of the first five to respond in a few sentences to the question: “How is your brand a Bacon Brand?” Go to the contact form at www.OatmealvBacon.com and enter your response in the “comments” area.

Those brands are:  Brick 29 Bistro in Nampa  Flying M coffee shops in Boise and Nampa  Tribute Media, a Meridian-based web marketing and web development company  Bodybuilding.com, a Meridian-based supplement e-commerce company  Fisher’s Document Systems, a Boise-based regional document systems company (note: they are one of Justin’s clients) According to Justin, “It’s the businesses that advertise the most that seem to have the hardest time retaining their customer base, because they don’t know how to create differentiation, loyalty or connect emotionally with clients.” He wanted to help these businesses. After realizing that, due to the sheer number and varied budgets of businesses, he couldn’t possibly help everyone, he finally said, “I guess I’ll just write a book.” So, he did, over a period of three months, devoting Thursday afternoons to crafting a useful, enlightening and practical book that he could offer to these businesses. The end product is just that, and the demand has been so great that Justin is already working on his next title. Oatmeal v Bacon, which started four years ago at the suggestion of his publisher, Maryanna Young of Aloha Publishing in Boise, is finally available on Amazon for $15.95. Justin is a brand strategist who helps clients create a meaningful, relevant presence in the marketplace by “blowing stuff up” and helping clients find real strategies for taking their brands to the next level. He lives in Caldwell, Idaho, with his wife, Lynna, and two kids. He is available for speaking engagements and consulting through his business, Foster Thinking. To contact Justin or learn more about Oatmeal v Bacon, visit www.OatmealvBacon.com and www.fosterthinking.com.

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FUSION FITNESS FOCUS

JamiE MUETH INTERVIEWEd BY: jANELLE jOHNSON

[AGE 26]

PHOTOGRAPHY BY dAVE MAdSEN

Jamie is an inspiration in both the physical and professional sense. A fitness model and owner of Torque Fitness, Jamie also instructs boot camp classes and works full-time at a title and escrow company.

fUSion: What is your favorite part about working out? JamiE: I love being able to sculpt my body through hard work and

dedication. It brings positive energy, and I feel a great sense of accomplishment after a good workout. fUSion: What keeps you motivated? JamiE: I am very self-motivated; I owe a lot of that to being a

gymnast for 10 years, which taught me a great amount of discipline. fUSion: What advice would you give to those wanting to start

working out? JamiE: Learn the art of patience. Surround yourself with people

living healthy, active lifestyles. Believe in yourself. Remember it doesn’t get easier...it just sucks less. fUSion: What’s the last album you bought or downloaded? JamiE: Paper Tongues, “Ride to California.” fUSion: Who’s your favorite cartoon character and why? JamiE: The first one that comes to mind is Stewie from “Family

Guy.” He can make me laugh late at night when I am exhausted! fUSion: What’s your favorite beverage? JamiE: Alcoholic: vodka tonic with lime. Non-alcoholic: green tea

soy, light coffee base, no sugar added frappuccino from Starbucks™. For more information on Boot Camp classes, email Jamie at torquefitnessboise@gmail.com. Follow Torque Fitness at www.facebook.com/pages/Torque-Fitness/134697776578133.

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alEx TURNER INTERVIEWEd BY: jANELLE jOHNSON

[AGE 22]

PHOTOGRAPH COURTESY OF ALEX TURNER

With only 4 percent body fat, Alex is a competitive bodybuilder and model for Men’s Physique. A personal trainer in Boise, he is known for his colorful sleeves and unique build. fUSion: What’s the idea behind the colorful sleeves? What do they

represent? alEx: I have always been a colorful and different person; my sleeves are like my personality...bright and vibrant! I feel that there is a real art form behind tattooing, and feel like it completes me as a person. fUSion: What’s your idea of a perfect workout session? alEx: I love leaving the gym with a smile. When I am to that ultimate point of physical breakdown and push even further, I truly feel I am accomplishing the “perfect” workout. fUSion: How long have you been a personal trainer?

fUSion: What is the most unusual Facebook status you have ever

posted? alEx: I have been a personal trainer for almost four years, and I

absolutely love it. fUSion: What was your most embarrassing high school moment? alEx: I would have to say the brief period that I went through popping my collar. For some reason, it was the style I was rocking for the majority of my high school pictures! fUSion: What’s on your iPod right now? alEx: I have a nearly full iPod, so you can find anything from jack

johnson to Aviici. When I lift, depending on the mood that I am in, I usually listen to house music or rap...between those two, they never cease to get my blood pumping!

alEx: Well, being as meticulous as I am about my diet, I probably post enough pictures of food or whatever I am eating at that exact moment in time, enough to make just about anyone else sick! Sorry to everyone who has to suffer through the documentation of my daily meals. fUSion: As a child, what did you want to be when you grew up? alEx: Honestly, my father was the strongest guy I knew growing

up, and, being a competing and nationally-ranked power lifter, I wanted to follow in his footsteps. He has motivated me more than he even knows. I would say he was my main inspiration to start working out.

Connect with Alex at www.facebook.com/alexmichaelturner and www.trainingbyturner.com.

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HEALTH + BEAUTY

Body PUrE: THE ART OF PURE dETOXIFICATION WRITTEN BY TAWNI WEAVER

did you know there are an estimated 50,000 plus chemicals in regular production in the U.S. and over 10,000 regularly used in food manufacturing and personal care products? With the ever-increasing exposure to environmental toxins (exotoxins) and the current focus on health and wellness, it’s not surprising that we are bombarded with information on the importance of detoxification. The Center for disease Control has done large-scale studies and found measurable amounts of more than 100 toxic chemicals in blood and urine of study participants. Additionally, the body has the natural ability to continually generate large quantities of toxic byproducts (endotoxins) through metabolic processes. With the buildup of both exo- and endotoxins, food additives, medications and other stress factors, it is clear that health and vitality can be directly impacted by weak or compromised elimination systems. So, how do you get started on a detoxification program? First, recognize that your body is extremely efficient in neutralizing the threat posed by toxins; you simply need to provide it with the support it needs to do so. All good detoxification programs should consist of three key strategies: 1. minimizE tHE conSUmPtion of additional cHEmicalS. One of the most widely recognized methods of lowering chemical consumption is fasting. There are many types of fasting protocols, with water or juice being the most common. Water fasts are typically not recommended in today’s environment due to the heavy toxic load many of us carry. However, juice fasts can provide a rest period for the digestive system, allowing the body to focus on toxin elimination. It is important that the juices used are pesticide and additive free.

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The Voice of the valley


PRiMARy SyMPToMS ASSoCiATEd WiTH THE nEEd To dETox onE oR MoRE oF THESE ELiMinATion SySTEMS ARE LiSTEd BELoW:

Elimination SyStEm

SymPtom

dIGESTIVE SYSTEM

Constipation, gas or bloating; mental dullness; unexplained fatigue; bad breath or skin disorders.

LIVER ANd GALLBLAddER

Easily fatigued or mentally confused; insomnia, anger or frustration; headaches, including migraines; food sensitivities.

LUNGS

Shortness of breath; coughing or cold hands; congestion; sorrow, grief or loneliness.

KIdNEY ANd BLAddER

difficult or frequent urination; lower back pain; fear, insecurity or paranoia; weak joints or skin that is cold to touch.

LYMPH

Frequent colds and infections; agitation, muddy thinking or excessive stress; lethargic body; difficultly relaxing or sleeping.

BLOOd ANd SKIN

Skin disorders and poor complexion; hyperactivity or overenthusiasm; sadness and insomnia; speech defects.

2. ProvidE ProPEr nUtrition to yoUr Body. As toxins release in your system, they become highly reactive and can cause significant amounts of free radical damage. Adding fiber and healthy greens like wheat grass, barley grass, spirulina or chlorella can help supplement carefully selected juices high in vitamins and minerals, making the detoxification process more effective. 3. SUPPort tHE organS of Elimination. Of the 11 major body

systems, six are responsible for aiding in the elimination of toxic compounds and restoring balance to the body’s internal environment. The order in which these systems are detoxified determines how pleasant the cleansing process is; this can go a long way toward preventing a Herxheimer Reaction, or “healing crisis,” caused by an excess of toxin buildup in the blood prior to elimination.

It is highly recommended to have a health professional supervise intensive full body detoxification programs due to the high toxic loads and the effects detoxification can have on personal medications. Many naturopathic clinics, medical spas or wellness centers will have a properly trained staff to help guide you through the process. They can provide thoroughly researched detoxification products and nutritional supplements designed to ensure that you emerge a less toxic you! Tawni Weaver is the owner and director of services at Renu Medispa, located in Eagle, Idaho. For a complimentary consultation, call (208) 939-4456.

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HEALTH + BEAUTY

Skin carE ingrEdiEntS THAT [REALLY] WORK PART i WRITTEN BY TAWNI WEAVER

Our medicine cabinets are full of an assortment of skin care remedies: a day cleanser, night cleanser, toner and pH balancer, a serum for texture, another for wrinkles, an exfoliator, a day cream with SPF, a night cream for anti-aging. Before long, bathroom counters resemble a graveyard version of a Nordstrom’s cosmetic department. Should we have purchased the product with purified extract from the stem of green apples or the antioxidant promising the potency of 700 glasses of red wine? do any of these products really work? And are they worth the $100 plus price tag many of them display?

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So, how about a science-supported shopping list, a list we can compare against the endless counter-cluttering bottles to obtain bathroom harmony? alPHa Hydroxy acidS AHAs have been found to decrease skin

wrinkling and improve elasticity and texture. They can reverse some of the processes seen in aging skin by sloughing off excess dead skin cells and, more importantly, stimulating the growth and thickness of the dermis and epidermis, the two main layers of the skin. In order for AHAs to be effective, studies have shown that the active ingredient percentage needs to be at least 8 percent. A word of caution with AHA use, however: while exfoliation is essential to new skin development, there is a limit to all good things. Overuse of AHAs can damage the epidermis, creating chronic inflammation and premature aging of the skin. AHAs are a valuable tool in the fight against wrinkles, but high potency preparations should be used with the guidance of a skincare professional and for short durations of time. rEtinoidS (derivatives and precursors) These products revolve

around active metabolites of Vitamin A, which increases responsiveness to growth factor hormones (EGF) responsible for new cell development. These metabolites also inhibit the enzymes that break down collagen and elastin and may even prolong the natural life cycle of skin cells. Common preparations of Vitamin A include Retin-A, high percentage retinols and retinaldehydes, Tazorac and differin. Which product is best for wrinkle reduction largely depends on individual sensitivity to Vitamin A metabolites. If irritation, redness and peeling occur with product usage, you may increase skin aging rather than reduce wrinkles. It is essential that any skin regimen, including this class of skin care ingredients, be accompanied by regular sunscreen use, as Vitamin A metabolites make skin extremely sensitive to the sun.

preparations are very unstable and easily oxidized into forms that can promote, rather than inhibit, free radical formation, causing damage to the skin. Stabilized versions of the ingredient can be quite expensive and only partially limit product oxidation. Here are some tips when selecting and using a good Vitamin C: choose the right concentration. This means at least 10 percent L-ascorbic acid, 3 percent Magnesium Ascorbyl Phosphate or 1 to 2 percent Ascorbyl Tetraisopalmitate. Look for products that are clear or white in color. Vitamin C turns yellow as it oxidizes, and manufacturers frequently mask this by tinting their products. close all products tightly and store them in the refrigerator. Efficacy dramatically reduces after a month of the product being opened. Look for newer forms of vitamin c. This includes ascorbyl palmitate, magnesium ascorbyl phosphate or, a personal favorite, ascorbyl tetraisopalmitate. These provide efficacy and stabilization at more reasonable price points. Additional products still in comparative scientific infancy, but with proven track records include: copper peptides, niacinamide, lipoic acid, N6-furfuryladenine, beta glucan and palmitoyl pentapeptide-4 (Matrixyl). Learn more about the details of these anti-aging wonders in Part 2 of “Skin Care Ingredients That (Really) Work” in the winter issue of Fusion Magazine. Tawni Weaver is the owner and director of services at Renu Medispa, located in Eagle, Idaho. For a complimentary consultation, call (208) 939-4456.

vitamin c The benefits of Vitamin C are twofold—it stimulates

collagen synthesis in skin fibroblasts and acts as a powerful antioxidant to help protect the skin from free radical damage, both of which help to decrease texture, fine lines and wrinkles. However, Vitamin C comes with its own set of problems. Topical

Fusion Magazine v.1.1 JUne 2011 93


HEALTH + BEAUTY

tHE wHolE Story ON WHOLE FOOdS WRITTEN BY dOUG ENNIS

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The Voice of the valley


With Whole Foods Market® (supposedly) breaking ground in the outskirts of downtown soon, you might be wondering, “What exactly is a whole food?” Simply put, it’s food left whole. It has not been altered, refined or processed into parts. It’s food left in its natural state, the way Mother Nature intended it. Tomatoes vs. ketchup, fresh vs. canned veggies, chicken vs. nugget. Processed foods, on the other hand, have been modified, added to, broken down or fortified. Whole foods do not have added preservatives, genetic modifiers or any other such weirdness. The idea is that the less a food is changed, the more nutritional punch it packs. Period. You might be thinking, “But, I take a multivitamin, fish oil tablet, garlic pill, protein shake, St. john’s wort and a slew of other pills and powders daily. don’t tell me about nutrients; I’ve got them coming out the wazoo!” That’s great. However, significant studies have shown that vitamins and nutrients, taken in isolated doses, can be beneficial in many instances (calcium for women is a great example). This synergy may be created by nutrients we know about, as well as some we don’t. This is much of the point of trying to eat foods as unaltered as possible. Why reach for a supplement,

or something “enriched,” for that matter, when you can naturally give your body what it needs? None of this is to suggest that all processed foods are necessarily bad, either. Regular homogenized milk, for example, is processed, as is fruit juice and whole grain bread. These are processed for a good reason—to make them safer or combine ingredients to make a food product—and are obviously not the culprit. When attempting the switch from processed to whole foods, consider cutting out anything mass-produced: fast food, frozen meals, instant and/or canned soups and pre-prepared, packaged foods like chips and sweets. Your body will love you for it and will not miss the high fructose corn syrup. One more thing: don’t be fooled by buzzwords like “organic,” “pesticide free” and “local,” because none of these mean unprocessed. The cool thing about a place like Whole Foods® is that they’re picky about what they’ll stock and will primarily sell food with the least amount of processing possible. But, don’t forget, our Boise Co-op does the same. As excited as you might be to buy that certain brand of quinoa, keep in mind that your friends up 8th Street have probably been stocking it all along.

HERE’S A bRIEF lIST oF SoME oF THE SpECIFIC HEAlTH bEnEFITS oF EATInG WHolE FooDS:

Because whole foods are rich in antioxidants, they lower your risk for cancer and can even help ward off depression.

Eating unaltered foods can also help those with high blood pressure, or simply those watching their sodium, as many processed foods have a lot of added salt. Along with decreased nutrients and more calories, processed foods contain more trans and saturated fats. For that reason, less altered foods are great for those trying to lose weight. You won’t have to worry about chemical and preservative additives with 30 letter names. Enough said.

Fusion Magazine v.1.1 JUne 2011 95


The Fusion Magazine Launch Party WRITTEN BY Shay Brinster and Emily Lange

Doing It Fusion Style The celebration started with a sleek, classy and oh-so-Fusion VIP Celebration at Aspen Lofts downtown. After riding the elevator 17 stories to the private penthouse suite, guests were met with hundreds of copies of Fusion Magazine’s debut issue, music, a signature Fusion drink, delish appetizers and an ice sculpture of the Fusion logo. Walking onto the balcony, guests were mesmerized by the sprawling view of downtown Boise, picturesque mountains and striking sunset. Women rocked high heels and cocktail dresses while the men dressed to impress in dress shirts and jackets.

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Photography by Pete Grady After the private party, the official public launch started at Barbacoa. Carloads of people walked the red carpet to support Fusion Magazine’s first issue. Revolution Vodka hosted the VIP room, and rooftop access was granted to a limited number of guests. The main floor was open to all, causing quite the crowd. In true Fusion style, the party was a mix of all types of people, none of whom left disappointed. Fusion supporters, staff and investors partied until the early morning. But enough description; the pictures say it all.


Are the Market Ups-and-Downs Getting to You? Consider an Asset Allocation Strategy Tips for Selecting a Financial Professional (Q&A)

INVESTM ENT vs. INVESTOR RETURNS

Investment returns may depend more on investor behavior than on actual market performance. Because of our natural tendency to chase after returns, investors may end up moving away from their original investment strategy, increasing their risk exposure. The key should be to rely less on emotions by implementing an asset allocation strategy, which can provide investors a framework for making investment decisions. Buy Low – Sell High Asset allocation, diversification, and rebalancing are key ingredients in a successful investment strategy. I addressed rebalancing in the Feb-Mar issue of UL. Now, let us look at how Asset Allocation can help you buy low & sell high. Asset Allocation programs An asset allocation program* allows you, as an investor, to select a predetermined mix of investments that best suits your risk profile. The goal is to try to achieve the highest potential rate of return, in keeping with your risk tolerance, with minimal time commitment from you. The programs are designed by experienced investment professionals to formulate strategies to help you achieve your financial goals. Asset Allocation program advantages  Help manage risk through diversification  Get customized investment strategies  Access to top performing money managers

When it comes to selecting a financial professional (FP), fear and confusion often keep us from acting. Here are a few important questions to ask a prospective FP: 1. What are your qualifications? For more comprehensive services, state insurance licenses and securities registrations (e.g., Series 7 & 66) are common. 2. What about other credentials? Look for certification or degree programs that required the FP complete extensive curriculum/testing over a variety of financial services areas, such as a CFP® designation or an MBA. 3. Do you offer only proprietary products? “No” is a good answer because such products may not be suitable to meet your individual needs. Two websites–FINRA’s BrokerCheck & SEC’s IARD–allow the public to perform background checks on registered financial firms and their associated FPs. My passion – Secure Your Future by serving your Financial Planning, Investing, & Insurance needs. My approach – Client education, personal attention, & first-class service. Specializing in – Independent Women, Self-employed, & Healthcare Professionals. Notable achievements  U.S. Air Force Academy Honor Graduate  Decorated Air Force aviator & combat veteran  MBA with Finance concentration, University of Washington Foster School of Business  Featured presenter at Smart Women, Smart Money Conference

GETTING STARTED Do you need to save for retirement, but don't have the time or knowledge to allocate your investments effectively? If you said yes, an asset allocation program may be just the thing for you.

Contact me to sign up for a free, no-obligation financial review. Scott Summerlin, MBA Summerlin.Scott@principal.com

Financial Representative Principal Financial Group®

121 N. 9th St, #303 Boise ID 83702

208-841-5678

*No investment strategy can guarantee a profit or protect against a loss in the event of falling market prices. Insurance products from the Principal Financial Group® are issued by Principal National Life Insurance Company (except in New York) and Principal Life Insurance Company. Securities and advisory products offered through Princor Financial Services Corporation, 800/247-1737, member SIPC. Principal National, Principal Life and Princor® are members of the Principal Financial Group, Des Moines, IA 50392. Scott Summerlin, Principal National and Principal Life Financial Representative, Princor Registered Representative, Financial Advisor. t110308052z


Freak Alley Mural Project August 13th Local artists gathered to add to Boise’s Freak Alley with creative murals and designs on this strip of wall off Bannock, between 8th and 9th. The project is the second installment of the Boise Mural Art Project, and it served as a perfect display for the creative work of Boise’s talented art community.

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Fusion Magazine presents Summer Reign July 16th Fusion Magazine and Revolution Vodka joined forces to add a special flair to Mitch and Christy Daher’s annual pool party. The result: Summer Reign, which included great music, a mix of beautiful people and what many people described as the party of the year. DJ Unite kept the crowd going through the night as guests enjoyed Revolution Vodka’s specialty drinks and one of the most beautiful views in Boise at this invite-only event.

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Tanzanite Fashion show An event to benefit the Women’s and Children’s Alliance, this fashion-forward show included clothes from Fancy Pants, Belle Boutique and Modern Man.


In Golf or Real Estate,

Connecting is the Name of the Game. As a former PGA professional, Chris Lofthus understands that making a solid connection at the tee sends the ball down the fairway with authority and sets the pace for success for the rest of the hole. He knows connecting is just as important in real estate. When it comes to something as important as buying or selling a home, Chris knows there’s more to it than contracts and negotiations. For him, it’s about forming strong connections with his clients. After all, you want your REALTOR® to be just as invested in your move as you are, and no one is more focused on your needs than Chris. People throughout Boise are turning to Chris for one simple reason: he works tirelessly to ensure his clients’ comfort and satisfaction, and he won’t be happy until they are. In addition, his knowledge of the area, experience in the industry, and his attention to detail position him as the agent of choice in Eagle real estate. When you’re ready to make a move and want to work with a caring and consummate professional on your home purchase or sale, connect with Chris Lofthus and Connect with Success. Call him today.

Direct: 208-514-4503 Web site: ChrisLofthus.com

CHRIS LOFTHUS GROUP Real Estate

Connect with Success

29 Essential Tips That Get Homes Sold Fast (And For Top Dollar)! If you’re considering selling your home, call Chris for a complimentary copy of this free special report. You’ll find it a great resource in preparing your home for maximum return on your investment.


FOOTBALL WINE COUNTRY RESTAURANTS TATTOOS STYLE FASHION BEAUTY AND THE BOISE SCENE

Fusion Issue 2  

FALL 2011 AUSTIN PETTIS After the Blue & Orange WINE COUNTRYTAKES THE VALLEYBY THE VINE. TATTOOS NOLONGER TABOO? FASHION, TRENDS,EATS & BEA...

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