CdA Magazine Winter/Spring 2022

G R I LLE D CH E E S E - TRAI N TO G LACI E R - M US H RO OM S - ARTI STS OF I N K

Coeur d’Alene Magazine Celebrating North Idaho Lifestyles

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COZY CORNERS DINE IN TO

C OE U R D’ALE N E HOT S P OTS

ENJOYING FIRE and WATER

FRESH TRACKS in the MOUNTAINS

I DAHO’S E S S E NTIAL E LE M E NTS

FAT H E R T E A C H E S S O N T O R I D E

Specializing in Fine Homes, Waterfront, and 1st Time Buyers Globally Awarded for Professional Client Care & Hospitality 2014-2020 Relocation Specialist

HIGHEST RATED Real Estate Agent in Coeur d’Alene on realtor.com Professional Realtor 18+ Years MLS Board Director 2013-2020

Pamela Harmon

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208-659-6678

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Hunter Harmon hunter@21goldchoice.com

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HOMES THAT SPEAK FOR THEMSELVES Exclusively at Monarch Custom Homes

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EXPERIENCE, INTEGRITY, RESULTS! “Lea Williams is an exceptional agent and an absolute pleasure to work with. Her knowledge of the local market was instrumental in helping us find our dream home. Every step of the way, Lea was organized, thoughtful, and professional in her approach. She is our first and only recommendation to anyone looking to buy or sell a home in the area.” –M.T.

“There are so many REALTORs® to choose from, how do you pick the right one? Listen to what they say and check out their background. When you do, you will come to the same conclusion that we did...Lea Williams. Lea is a professional that should be the standard for the industry. It’s your choice... choose wisely. Good luck, but whatever you do, interview Lea Williams.” –J. & J. A., Waterfront Home Sellers

View more properties, photos, & virtual tours at www.DreamHomesIdaho.com Follow me on social media: www.instagram.com/cda.leawilliams/ www.facebook.com/Lea.Williams.AssociateBroker

Thank you to the first responders, police officers, firefighters, and health care heroes for your dedication to keeping our community safe and healthy.

We applaud your dedication to our community. We sincerely honor each and every one of you. ~ The Aspen Homes Team

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PUBLISHER’S MESSAGE After arriving here several years ago from Hawaii, I’ve come to appreciate the winters. No, not the icy winds or the slippery sidewalks... I may never get used to that.

What I do enjoy are the cozy evenings, the falling snowflakes and the festive feeling of folks bustling around in search of the perfect gift. I love the way downtown Coeur d’Alene transforms with millions of lights, making our town one of America’s favorite holiday destinations.

fresh.

This issue of CdA Magazine has inspired me to venture out and enjoy winter, Idaho style. I assure you I won’t be jumping off steep cornices like young Evan Matthews, who pursues Steep Lines & Life Lessons with his legendary dad. And while I likely won’t be getting a tattoo, I am amazed by the talents of our Artists of Ink. Instead, I plan to enjoy more than one evening with friends in our own private Igloo on the Lake at The Coeur d’Alene Resort. I’m looking forward to staring into the dancing flames after reading Playing with Fire. That’s my kind of winter fun.

local.

That said, I appreciate spring at these latitudes above all other seasons. When the winter gives way to longer days, green grass and vibrant flowers, I am ready to be outside! We plan to hike through the woods this spring, searching for plants and fungi, like our Mushroom Hunters. I also picked up some great tips for watching the animals pictured in Wild Moments.

Here’s to the next season, and here’s to enjoying the best of North Idaho in all seasons.

Happy Holidays, and wishing you the best in the New Year,

organic.

Clint Schroeder Regional Publisher

CdA Coeur d’Alene Magazine is published by The Hagadone Corporation. Opinions expressed by authors and contributors in this issue are not necessarily those of The Hagadone Corporation.

All materials in this issue of CdA Magazine are copyrighted and may not be reproduced in whole or part without the written permission of the publisher.

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TABLE OF CONTENTS

OF FIRE AND WATER

78 66

MOUNTAIN LESSONS A father and son story

126 22

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The perfect pair for Idaho living

112

WILD MOMENTS Outdoor photography tips

136

COZY CORNERS Date night destinations

26 EPIC GRILLED CHEESE

92 FIRE CRAF TSMAN

32 TRAIN TO GLACIER PARK

94 LUCKY FRIDAY MINE

40 ENGINES THAT COULD

100 ARTISTS OF INK

50 CDA FIREFIGHTERS

126 MUSHROOM HUNTERS

58 RANN HAIGHT SKETCHES

146 ARTIST JEFF WEIR

FOOD

Joe McCarthy M e lt z O w n e r

Pork Belly Banh Mi 1 cup liquid eggs ¼ cup garlic cloves, minced ¼ cup lemon juice 2 tablespoons red wine vinegar ¾ cup parmesan cheese, grated 2 tablespoons Dijon mustard 1½ teaspoons granulated garlic 1 tablespoon kosher salt 1 tablespoon fine black pepper

1½ teaspoons Tabasco 1½ cup canola oil ¼ cup olive oil butter Thick sliced mild sourdough bread Bacon brisket, pork roll and shredded pork Provolone and pepper jack Pickled daikon & jalapeno Sweet chili sambal

Add all ingredients except oils, bread, butter and cheeses into a blender. Turn blender to highest speed setting. Very slowly add oils to emulsify into a thick mayonnaise. Blend this special MELTZ mayonnaise with softened butter, 60% mayo to 40% butter. Take mild sourdough bread, thick sliced, and apply the blend to the outside faces of the bread. Use a cast iron skillet or large non-stick pan on medium high heat. Cook the sandwich open face first and place the remaining ingredients inside. Once the cheese begins to melt, close the sandwich. Now cover the pan. Flip the sandwich a couple of times. Grill long enough to melt the cheese and crisp the bread.

Joe's Ultimate Meltz won the 2014 Grilled Cheese Invitational in L.A. against 50 other pro chefs� creations.

“This sandwich hits all the flavor notes, with spicy and sweet as well as the crunchy pickled vegetables. A super indulgent meat eater's delight.”

—Joe McCarthy

“A good grilled cheese should have that crisp outside, edge-to-edge dark golden brown, and then be chewy inside. If you have time for just one thing, put mayonnaise or a thick Caesar dressing on the outside surface of the bread. If you have a little more time, do a blended 60/40 mix of mayonnaise and softened butter. This spread allows the moisture content to come up through the sandwich.”

“I love to watch people eat. It’s fascinating to see what’s in someone’s fridge, what’s in their shopping cart and how they attack a plate of food. When they eat a sandwich, do they start by tearing off and devouring the frico? That’s the crusty fried piece of cheese off to the side.

Or do they avoid it?”

A graduate of the New England Culinary Institute, Chef McCarthy has cooked for Chef David Burke at the Park Avenue Café in New York City, James Beard Award winner Keith Luce in Chicago and at Little Nell, a five-star, five-diamond hotel in Aspen. He also has a fascinating history with motor sports hospitality, providing meals for top teams from Ferrari, Peugeot, the American LEMans Series and the Indy Racing League Series. He is a globe-trotting chef who has catered for Google and YouTube, and enjoys all the tastes of the world.

“The grilled cheese really gives you a nice blank canvas,” he says.

“Our sandwiches take you all over the world, with the flavors of Germany, Korea, China, Cuba, the American deep south and Midwest. It’s a lot of fun without the pressures of the fine-dining chef.”

FOOD

Casey Fassler D o c ks i d e C h e f

The Jalapeno Popper 2 slices cheddar cheese 2 slices Monterey jack cheese 2 jalapenos 2oz cream cheese 2 slices bacon with Brown sugar 1oz julienned yellow onion 1 tablespoon cooking oil 2 slices Texas toast

Garlic butter spread 1 cup softened butter ¼ cup mayonnaise 1 tablespoon minced garlic ¼ cup grated parmesan cheese 1 teaspoon Italian seasoning

Cut jalapenos in half, remove seeds, place on roasting pan in preheated oven at 350° and roast for 15 minutes. Remove from oven, peel skin from outside of jalapeno and fill each half with .5 oz cream cheese. In the meantime, add cooking oil and onions to a preheated skillet to sauté until they begin to caramelize; about 10 minutes. Bake raw bacon strips sprinkled with brown sugar in the oven at 350° for 15 minutes until cooked and caramelized. Spread garlic butter on outside of Texas toast and place in skillet over medium heat. Place 1 piece of cheddar and 1 piece Monterey jack cheese on each piece of bread. Top with caramelized onions, brown sugar bacon and stuffed jalapenos, cover with lid and grill until cheese is melted and bread is golden brown. Slice in half and serve.

Chef Casey Fassler has worked with Hagadone Hospitality since 2000, first as the executive chef at The Coeur d’Alene Inn and now as executive chef of Dockside Restaurant.

“Slightly spicy, creamy, flavorful, smokey and sweet with the brown sugar bacon, contrasted with gooey cheeses and a crisp garlicky bun… so many good flavors going around in each bite.”

—Chef Casey Fassler

Continuous Lines

LOUIS COMFORT TIFFANY

FOOD

Meggie Foust Sweet Lou’s Co-founder

Grilled Cheese For Grown Ups 1 Cup Fresh Basil ¼ cup olive oil salt 2 tablespoons butter 2 slices sourdough bread

2 2 3 4

Mayonnaise slices cheddar cheese slices Havarti cheese slices of tomato Slices of cooked bacon

Preheat large cast iron skillet on medium high. Add butter to melt. Spread mayo on both slices of bread.

Add one slice of cheddar and Havarti cheese to each slice of bread. On one side, top the cheese with sliced tomatoes and 2 tablespoons of basil spread (Put 1 cup fresh basil in a food processor and pulse until basil is chopped. Add part of ¼ cup of olive oil, and as the processor is running, slowly add the remaining olive oil and a generous pinch of salt until it is emulsified). Keeping the sandwich open faced, place in the heated skillet for toasting. Reduce to medium heat and cover. Once cheese is melted, cover tomatoes with bacon. Grill covered for 5-7 minutes, keeping an eye on the sourdough so it doesn’t burn.

Close sandwich and remove from skillet. Slice in half and serve with your favorite tomato soup.

Meggie and her husband, Chad, left corporate life and launched their first eatery in 2011, named after their son, Lou.

“Everyone loves a classic, comfort food meal, especially a gooey, cheesy sandwich with bacon. We pair the grilled cheese with homemade tomato basil soup, which is great for dipping the sourdough bread into.”

—Meggie Foust

OF EXCELLENCE IN SENIOR LIVING SERVICES

G E TAWAY

Story and photos by David Kilmer

I badly want to answer yes, but I am a mere coach rider. The gentleman and his wife hand their luggage over and vanish into the lighted interior. My travel mate Rebecca and I find our seats, fiddling with reclining backs and footrests. Under the blue overhead lights, passengers sprawl in various poses of sleep like victims of Pompeii.

the Mighty Empire Builder Hop the night train! Wake up in Glacier National Park!

An excellent Idaho-Montana adventure!

"A rather uncivilized time of night to be picking up a train,” says the dapper gentleman.

It’s 2:25 a.m. and we are awaiting the arrival of the Empire Builder, eastbound.

“We rode out from Boston three weeks ago,” he says. “What a time it’s been.”

A sonorous horn, the squeal of steel and a conductor emerges.

“Sleeper car?” he asks.

I slide my ball cap over my eyes and focus on the movement; a gliding sensation as we gather speed, then a rocking and swaying. I like the feeling of the G forces in the curves. A glance at my navigation app and I see we are traveling at 44 miles per hour, headed northeast through Bronx, Colburn, Samuels, Elmira, McArthur, Naples, Burns and Moravia.

I can hear our horn at intervals, but far off as if in a dream.

All my life I have been on the other side of this journey. I’ve been in the truck waiting at that flashing stop. I’ve listened to the rails from my hotel bed. I have always wondered who was on that train. Now that mysterious passenger is me, and I am quietly, delightedly humming the only song that seems appropriate, in time with the percussion of the tracks… “I hear the train a comin’, it’s rolling round the bend… and I ain’t seen the sunshine since I don’t know when…”

We turn east along the moonlit gleam of the Kootenay River.

Rebecca sleeps, curled up in my lap, and then so do I. At length I wake to an absence of motion. 5:38 a.m. and the Libby stop. As we roll again, I stretch my body with a walk

Glacier Park Lodge

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At Essex, we see the Izaak Walton Inn, named for the famous English author and angler, where one can also stay the night in a remodeled rail car or colorful little cabins. And then we are whisked away over Theodore Roosevelt Pass, past Goat Lick Overlook and around Running Rabbit Mountain. A stunning emerald inlet flashes to port and a glimpse of the Marias Pass Obelisk at the Continental Divide to starboard.

And now our East Glacier Park Station, and a welcoming rainbow over the Glacier Park Lodge, the teepees and the mountains. An antique red checker taxi picks up other train passengers for the 200-yard ride, while we sling our day packs on and walk. Inside, the lodge is vast above our heads, built of hefty Douglas Fir columns with the bark intact, part enchanted forest, part Swiss chalet, part Greek temple.

Happily, our room is ready, which we enter using an actual old school key. There is no television. All this bodes well.

“And I let that lonesome whistle blow my blues away.” through the cars, getting my train legs, walking on a rumbling slant through an ocean liner in mid-Atlantic, an airplane in mild turbulence, a fun house tunnel. Between cars, there is the colder air and the sound of the tracks.

I remember lying awake in a lonely Montana fishing camp, thrilled by the sound of a train in the night, perhaps this very train, crescendoing to fill the canyon to bursting with sound, then fading off in lingering decrescendo. “And I let that lonesome whistle; blow my blues away.”

In the rosy predawn, I rouse Rebecca and we go haltingly forward to the observation car. In the large picture windows, our reflections transform into landscape as daylight comes.

With enlightenment, we fade into the grandeur, a lesson for life. We hear shreds of conversation as passengers fill the car, the voyeuristic glimpse into other journeys.

Whitefish Lake emerges before our very eyes and seemingly beneath our very wheels, splendid in the morning light. We stop in Whitefish, and again in West Glacier. The Middle Fork of the Flathead River unrolls, glacial green, a moving canvas continually repainted.

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With arrival in a new destination comes a sense that time has slowed, and that small pleasures are allowed. I take a prowl through all the history books in the gift shop, but on this occasion I pick a lighthearted novel set on Montana’s fly fishing streams. Rebecca and I plunk down by the huge fireplace and let the delicious sensations of wood heat, sleepiness and written words take over until we’re ready for a nap in our room. Then to the diner for gourmet food served with a smile by Jessica, who will soon be leaving for

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Utah to become an EMT, taking her dog named Hank and a cat named Ferguson. Bellies full, we sink into a couch under the big windows and watch the light and mist, the peaks appearing and disappearing, our front row ticket to an everchanging show.

Morning is bright sunlight, chilly September wind, a decadent dirty Chai with half and half, the cream on our lips. The tiny shower, a time capsule like the rest. So much more fun than any regular hotel.

The red bus tours are long sold out, and so Rebecca and I spend the day rather blissfully not doing much of anything, happily adrift in space and time, with no guilt whatsoever. We eat an unhurried breakfast, then wander the top floors looking at rich oil paintings of the glaciers and mountains, as a guest at the lobby piano sends notes tinkling up through the lofty spaces. Voices mingle in the big timbers, the lodge holding all these stories. We watch the wind, descended from glaciers, rocking empty chairs at random on the outside deck, ghosts at play. Nine days left before the lodge is shuttered for the season. The employees are all talking about winter jobs in New Mexico, Utah, Colorado.

“Have you seen the creek?” one asks. We find the trail to a hidden world. I swim in the stream and dry in the sun, as Rebecca goes for food and drinks and books, and we spend a long, utterly wonderful afternoon there, snacking, sipping, listening to the creek and the creatures and watching the clouds change overhead in that bright blue Montana sky.

Back at the lodge, I take one more look around at the exhibit from park history, the personal memoirs and diaries, the traces of people who passed here before. They, too, gazed at those mountains and dreamed their dreams.

Photo courtesy Amtrak

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“Luxurious New Glacier Park Hotel,” reads the vintage ad. “Eastern Gateway to Glacier National Park, Montana.

Accommodations for 200 guests. Built of massive logs, 4 feet in diameter, 50 feet long. Huge fireplaces, open camp-fire in lobby, swimming pool in basement. Season June 15 to October 15. Rates per day $3.00 to $5.00 American plan. See America First. Great Northern Railway.”

And then it’s time to catch our night train home. I approach the ticket window. “I tried bidding on a roomette,” I say. “Do you know if I got it?”

say “i do”

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C DA R E S O R T. C O M

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The food is tasty, and the company is marvelous, and there’s just something altogether kingly about dinner on a train.

Danny, our waiter, is refined in his manners and gestures. Now it seems we are “those rich folks eatin’ in a fancy dining car…”

Rebecca winks.

“How was your lamb?” She approximates a British accent. I recognize the scene and I know my lines.

“Skewered. One sympathises.”

“You didn’t, but I can book that for you,” the agent says.

“Hmmm.. okay, $349 minus the price of your coach tickets… how about $244?” I sneak a look at Rebecca and she gives me a big thumbs up. Wow, I love traveling with this woman!

"Good evening, Mr. Bond."

"Good evening, Miss Lynd."

As we board, the conductor checks our tickets and raises his eyebrows and says in thick Philly or Long Islandese… “Yous guys booked a sleeper car for just this one leg to Sandpoint?”

Our room has been made up, and instead of our facing seats we now have a top bunk and bottom bunk with sheets, pillows and blankets. It’s dark and vast outside, snug and wild inside and we feel the swaying rhythm of the train through the forest, hear that far off horn...

“Yep, we sure did.”

All too soon the conductor taps again.

And here we are in Room Number 9, settling in, checking the lights, door, curtains, everything in delightful miniature.

We are both sailors, and there’s something we enjoy about small spaces, about being in here together. The conductor raps on our door.

“We’ll be at your stop in 15 minutes.”

“Looks like they’re ready for you now in the dining car,” he says.

There we find a white tablecloth, a red rose and a three-course menu. I see Rebecca’s eyes light up.

He leans out into the night, talking on his radio to the engineer, putting our car into place at the station. We step down at midnight in Sandpoint. We watch the conductor’s head, framed in yellow light, as our train begins to pull away again. It gathers speed and is gone.

“A whole little world, all its own,” Rebecca says.

“There it goes... until next time.”

“Good evening, Mr. Bond."

"Good evening, Miss Lynd."

THE STORE FOR THE LOCAL Book the Glacier Park Lodge well in advance. Open mid-May to mid-

FISHERMAN

September. A winter alternative is the Izaak Walton Inn, with snowshoeing and cross country ski trails.

Book the Big Sky Circle Tour by red bus well in advance to see the park’s highlights in a day.

Purchase Empire Builder tickets on Amtrak’s website. Our route was Sandpoint, Idaho to East Glacier Park, Montana.

HUNTER

If you are in coach, wear comfortable clothes for public snoozing and an eye mask, hat brim or hood to shield from the blue overhead lights. The café onboard sells coffee, drinks and snacks.

The Empire Builder runs daily from Chicago to Portland/Seattle.

The eastbound train departs from Spokane, with stops in Libby, Whitefish and West Glacier before arriving at East Glacier. The westbound train does the reverse.

Our journey was a bit over six hours each way.

CAMPER

Sit on the left side of the train facing forward (generally looking north)

to see the best sights, until after the stop at Izaak Walton Inn, then cross to the right side until nearing East Glacier, when the views are to the left (north) of the train again.

If you want breakfast on arrival at the lodge, go to the Great Northern dining room when you get off the train, since

they close the dining room at 10 a.m.

The next food service is in the lounge at 3 p.m. The food at the lodge was excellent during our stay.

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F E AT U R E

Trains Run Through His Blood

I

grew up as a young boy in the 1950s in Wishram, a tiny town on the Columbia River Gorge. My family lived in railassigned housing, and we could hear the cars banging by all day and sometimes all night. Some of my earliest memories were talking to hobos, who were always passing through, usually with a dog and a sack. They would give us Twinkies.

The reason I’m here is because of trains. My grandfather, Kostandinos Gust Melonas, came here from Greece when he was just 19 years old for the opportunity to help build the SP&S Railway line across the Pacific Northwest. Many immigrants had found a new way of life with the railways, and this was true for our family. My grandfather became a general foreman and hired an all-Greek crew, who helped build that line, by the sweat of their brows, all the way through the Columbia Gorge.

Today, there is a siding named in his honor. My dad became a railroad waterboy when he was just 15. My twin brother and I hired on in the mid-’70s for what is now BNSF, working on rail gangs and continuing the family tradition.

After that first week, I wasn’t sure I wanted to pick and shovel all summer long like my dad and granddad. And here we are 46 years later, and I’m still working for BNSF, after a number of different and enjoyable roles.

The driving of the gold spike at Gold Creek Montana in 1883 opened up the first northern transcontinental route for the Northern Pacific Railway, the predecessor of BNSF. It also opened up a new way of life for North Idaho and the region. Farmers to this point could only move products by horse and buggy to local bakeries and other eating establishments and now their goods could go across America.

I distinctly remember the evening my friends were all going to the movie Jaws in Vancouver, Washington, and I had to bypass that event because the next morning at 5 I was reporting to a track crew. I recall my first day on the job, and the first thing the boss said to me.

“You’re going to love it here,” he said. “You get to exercise every day, enjoy a picnic lunch and we actually pay you for it.”

It was the same with the lumber industry, allowing them to reach markets national and international. Towns across the region held parades to commemorate the first trains rolling through town, which soon included passenger service as well as freight of all types, including cattle and commodities.

Silk trains valued at several million in merchandise came

Photo by Patrick Bennett

A C T I V E LY M A N A G I N G I D A H O F O R E S T S , K E E P I N G T H E M H E A LT H Y A N D S U S TA I N A B L E .

IFG.COM/CAREERS

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has necessitated this investment. Many would be surprised as they watch their TVs, drive their cars or use their iPhones that BNSF expedites shipments of Amazon, FedEx and UPS that we all rely on, and the railroad will continue this service into the future.

Today, my grandfather would be amazed by the technology we use every day. Computers, sensors, monitors and detectors operate with positive train control, a safety override designed to avoid collisions and impact. We also have detectors along the track which can measure shifted loads, defects and flaws mechanically at high rates of speed and prevent accidents. through here, as did special hot shot trains, their cars full of ice, to get cherries to new markets. Engineers bragged that their steam locomotives would reach speeds above 100 mph while moving these special commodity trains, which often took priority over passenger trains of the day. The local train station became a landmark in these small towns, and the railroads provided a new form of employment for the region with dependable good paying jobs.

Although the railroad isn’t as hands-on today as it was in the early years, BNSF is moving record volumes in some areas. Across North Idaho, BNSF moves an average of 60 trains per day including the daily Amtrak between Chicago and Seattle/Portland. The railway continues to invest in order to move product efficiently and safely. They have expanded or doubled the track in areas north of Sandpoint, south of Hauser to the Spokane area, and are in the process of building a second bridge across Lake Pend Oreille which could be complete by 2023 and in service by 2024.

This will benefit the public with more fluidity, minimizing crossings at both ends of the bridge where trains would have to slow to meet congestion. It’s like adding another lane onto a freeway. Additional demand from the market

Photo by Patrick Bennett

From my first job picking and shoveling in the rain at age 18, I went on to be a track inspector, then became an operations manager. From there, I was promoted into public affairs.

Since 1986, North Idaho has been my territory. I am now semi-retired and working in a consulting role.

I very much enjoyed the opportunity to interview Walter Bruening, the oldest man in the world at the time, who had worked for the Great Northern Railway. On his 113th birthday, I asked him for his advice. I wanted to know the secret to a long life.

“Exercise regularly, don’t overeat, don’t sit up at night and worry over anything and always turn your frown into a smile,” he told me.

Looking back, it’s been quite the railroad education, learning it all from the ground up. Trains have become quite the way of life and I have been proud to carry on the family tradition.

My twin brother, Louis Melonas, still works as a track welding foreman for BNSF. How many people get to live their childhood dream? I grew up playing with trains and then I just got to keep playing with them.

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45

The Collector of Dreams

M

y early obsession began by age five. The trains ran right through the middle of our town of Yakima many times a day. Most shopping occurred downtown at the time, so our family very often had to stop and wait for the train to pass before we could get to the Woolworth store. For a small boy, the huge locomotive’s horn, clanging bells and clickety clacking wheels made for a frightening yet exciting time.

My mother had us try to count the train cars as they whizzed past.

I began to appreciate that they were so powerful. I realized trains could bring anything to us from a long way away or take things from where we lived to all kinds of other places. I was glad to see them passing through or stopping in our town. I saw people get on and off the trains and wondered, what would that ride be like? How long would a train ride take? Could you eat or sleep on a train? My fascination deepened.

I learned that the era of trains as a central means of transportation was changing, that highways and airports were becoming the modern way of moving people and things. The old steam locomotives were never going to be seen again. Like the horse and buggy to the automobile, they would be replaced entirely with diesel or electric ones. I hoped that a train ride would always be as equally convenient as any other way for me to get somewhere.

During my college years I rode the post-Thanksgiving train back to school in Seattle. It was always packed with college students. You couldn’t possibly put this many people on an airplane. There were people with guitars and other instruments, so it didn’t take long until the whole train was singing folk songs or Christmas carols. What a sound it was.

The train was rocking right along with the music. The trip became way too short but what fun.

I traveled to Europe and my love affair with trains grew even more. The way to get pretty much anywhere was to buy a Eurail pass. Hop on, hop off wherever and whenever you like.

It was amazing. Ride from Paris to Rome, Rome to Vienna.

Where next? It struck me how important trains were to the rest of the world. This is how they crossed borders and mingled languages and cultures so quickly. In America, we kept more to ourselves. We drove our own cars, and because of that it seemed we missed out in some way. No longer did we take the chance to sit next to a stranger who might become a new friend, to learn about them or share something of ourselves. I mourned the loss of an era.

America’s trains have united our country during war and peace. They have taken our soldiers to the ships in order to cross oceans and protect democracy. They have brought them home to eat mom’s apple pie, or instead to be laid to rest by dad’s loving arms. Who is riding that train you see go by?

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As a collector of train memorabilia, one of my most treasured items is a solid copper poker chip carousel designed to hold several stacks of silver dollars.

This would have been set at a table in a train’s parlor car.

It includes a mint condition set of playing cards that depict beautiful scenes seen along the railway of the Milwaukee Road at the end of the 19th century. I like to imagine the sound of silver dollars being cast across a felt tablecloth to the winner of a hand just as he lights up his victory cigar and lifts a glass of whiskey as a salute to the losers.

Another favorite is a double inkwell set inside a perfect replica of a large baked potato, which was the main menu item on Northern Pacific trains for many years. Of course I am sure it was modeled on a genuine Idaho potato.

Today, when I see trains running next to the highway here in Idaho, it reminds me that we are getting along well

together. Cars, trucks, trains and planes are all heading to their destinations on our behalf. I believe the trains of tomorrow will be faster, safer and more valuable than ever. Trains have proven their ability to change, to be friendly to the environment, to honor the traditions of meeting and sharing with others not only what they bring but what they give in return. It is a marvelous invention that has changed the world.

I love sharing my train collection that has brought me tremendous joy since I first got it as a child. Most days it runs me, rather than the other way around. The best time for me is when I get to share my train with small children. I let them run the trains, blow the whistles, wear the kerchief and engineer's cap. I wear the smile that comes from watching them so happy and full of joy. Then they can go home and dream about trains just like I once did... and still do.

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Trains transported minerals from the mines of the Silver Valley and lumber from the thick forests to the rest of the nation. And trains still pass and serve us here, every day. cdamagazine.com

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COMMUNITY

FIREFIGHTERS WE LOVE

˝GROWING UP I ALWAYS THRIVED THE MOST IN TEAM ENVIRONMENTS, AND EVERY FIREFIGHTER PERFORMING TO THE BEST OF THEIR ABILITY IS CRUCIAL FOR THE SUCCESS OF EVERY CALL.˝

SHAY CARLOCK Since both her parents worked as police officers, public service runs in Shay’s veins. Because of the unpredictable nature of the job, she and her fellow firefighters are ready to go at any hour, and in between they handle training, rig checks and general tidying. Off the clock, she competes in weightlifting, practices CrossFit and mentors at a youth weightlifting program. “I absolutely love working with the kids,” she says. “It makes me so happy to see them work really hard toward their goals and then crush them.” She also rides dirt bikes and takes her dog, Epic, hiking.

“I am most grateful for the people around me. For my family that supports me in everything that I do and for my coworkers, some truly amazing people who now feel more like brothers and sisters.”

JAMES PIERCE “Wildland fire isn’t just digging ditches. There is a lot of complex thinking and work that goes into those bigger, more dangerous fires.”

After active duty in the U.S. Army infantry, James re-enlisted in the National Guard while finishing a degree in fire ecology. He wanted an eventful and physically demanding job. Each morning with Idaho Department of Lands starts with routine maintenance checks on the engines and physical training exercises. Once they receive a call, he and his team take the engine to the scene, clear debris and soak down the fire to keep it contained and controlled. James relishes the challenge of strongman competitions, which help him stay in shape during the off season.

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TRAVIS GEORGIUS A standout baseball player for Coeur d’Alene High School, Travis went on to play catcher for the Lewis-Clark State College Warriors, then taught and coached at Lake City High School. At age 27, he decided to pursue firefighting and recently enrolled in paramedic school. “In firefighting, we really do have a new day every day, sometimes every hour,” he says. With two young boys, his off days are spent figuring out how to burn off their energy; exhausting but rewarding. Travis still enjoys coaching baseball, and plans to return to it once his boys get a little older.

“I’m extremely grateful to have grown up in Coeur d’Alene and found a career that allows me to be able to raise my family here and experience all the stuff I grew up doing.

I appreciate my wife’s support when I have to work weekends and holidays, and it also makes up for it when we can camp on weekdays and pick some huckleberries.”

˝I REALLY ENJOY THE CAMARADERIE OF THE FIRE STATION. IT´S THE CLOSEST THING TO THE TEAM ENVIRONMENT THAT I HAVEN´T HAD SINCE MY COLLEGE BASEBALL DAYS.˝ cdamagazine.com

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A FIREFIGHTER´S

CALLING

ADAPT AND OVERCOME IS A DAILY MOTTO At the end of the day, it’s always a good feeling to be heading for home. Imagine if home was in North Idaho near one of the beautiful lakes we have come to love.

I was born and raised in Idaho and grew up thinking that all kids got to run in the forest and jump into mountain lakes as soon as the ice thawed. I was very surprised to find out how lucky I was to have that experience.

I celebrate every day with the fresh air, clean water, abundant wildlife and dramatic changes of seasons.

Firefighting is more than a job; it’s a calling and a lifestyle. Not just anyone can do what we do. We see the best of people but we also see people on their worst day. We see injury and loss of both children and parents. We see people lose their homes and all their memories to fire. Most of us have children, and calls for service involving kids can really stick with you. Some people don’t make it to a full career because of what we see and do. We strive to ensure that our firefighters have the best equipment and training as well as access to mental health professionals, doing our best to see that they have long, safe careers and longer, healthier retirements. Due to the support of our mayor and council, we have the best equipment and a healthy training budget. I know there are people who are still walking around today because we got to the scene of their heart attack and did our best work. We have saved young people from car wrecks and then watched them graduate high school and have kids of their own. We have saved victims from fires and we have rescued children from submerged vehicles in the lake. We do win; and those wins make us want to continue.

The Coeur d’Alene Fire Department is an all-hazards fire service. We run medical emergencies, and about 80 percent of our calls are EMS. We fight fires and handle car wrecks, hazmat, water rescue and marine firefighting. We have one of three technical rescue teams in the state of Idaho. Our team is trained in confined space, trench rescue, building collapse and high angle rescues. We also house Disaster Dogs, the Idaho Technical Rescue Team.

When people don’t know what to do, they call the fire department and we figure it out.

~Craig Etherton, Fire Inspector & Public Information Officer

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Associate Broker

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HOW CAN PEOPLE HELP FIREFIGHTERS? • Learn first aid and CPR. Bystander CPR is hands only and no longer requires rescue breaths. Know that most public places and all city owned buildings have AEDs available. Early CPR and defibrillation are the keys to better outcomes in cardiac arrest events.

• Keep combustible materials at least three feet away from any heat sources including candles, wood stoves and heaters.

• Slow down and move over to the right when you see flashing lights and/or hear sirens.

• Don’t leave campfires unattended and always watch your pots and pans while cooking.

• Only use candles when you are in the room and blow them out before leaving.

• Support funding through annual budgets and supplemental levies.

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PROFILE

blank sheet of paper and a sharp #2 pencil is all he needs. Those, and an idea. But Rann Haight never runs out of ideas. Not as a six-yearold wielding colored pencils. Not as a design student at California Institute of the Arts.

Not as an architect, or an illustrator or a chronicler creating 30 years of personalized Haight family Christmas cards. Not as a daily cartoonist who produces 365 images a year without a single day of writer’s block.

And certainly not as a traveler.

“Drawing is the universal language,” Rann says. “When my wife, Samm, and I travel, I carry a sketchbook. During the 45 minutes or so it takes to make a drawing, I absorb the temperature and humidity, I smell the fragrances and I relish the quiet or the various sounds. I find myself synchronized to the pace of life I’m observing. These memories return whenever I open my sketchbook, much more vividly than if I was looking at a photo album.”

Abroad, Rann has drawn the private hunting grounds of Louie the XIV for the Baron of Ognon in France, and the balcony on the Island of the Impressionists in the Seine River from the exact spot Renoir painted “Luncheon of the Boating Party.” He’s sketched at the Louvre, at Windsor Castle, the Eaton Bridge on the River Thames and a lighthouse on Prince Edward Island.

e has done drawings for Teddy Roosevelt IV, created the interior concept for the NBA’s Sacramento Kings private jet and drawn Madeleine Albright while she spoke at the United States Embassy in Paris.

Closer to home Rann is also prolific, creating posters for the Coeur d’Alene Wooden Boat Show and Opera Plus, as well as wine labels for The Coeur d’Alene Resort and a collection of West Coast vintners.

But his most consuming project of late is a cartoon series called “Tomorrow Is…”

“The majority of the cartoons are my interpretations and creative connections to actual official days, some of them quite obscure, such as National Mason Jar Day. I’ve developed three recurring characters. Tom Morrow is Mr. Everyman, commuting to work next to a wisecracking bus stop sign.

Ethel Phillips is a tragically hip senior lady using her cell phone at the gas station and continually texting. Uncle Jack is a compilation of all of the characters I’ve hunted and fished with over the years; he’s extremely high IQ but prefers not to show it.” Wherever he goes, his act of drawing proves a universal icebreaker.

“Taking a photograph of a special place can result in objections by people populating your subject, while drawing the same scene will generate curiosity with a smile,” he says. “We’ve been embraced by amazing people we would have never met otherwise. On occasion I’ve torn a sketch out of my book and handed it over to the person who unwittingly modeled for the sketch. There is an instant relationship that forms an everlasting bond, with my sketches framed and hung all over the world.”

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ann says, “the die is often cast early in life. When I was very young, my mother collected and analyzed a portfolio of my drawings as a project for her degree in education.

Having that kind of attention likely planted the seed. As a boy, I watched our family home being built from the ground up and declared that I would be an architect.”

“In college, I found that doodling in the margins of my notes while listening to a lecture kept my mind from wandering.

If I watched the instructor, I found myself wondering why he’d selected that particular tie that day. By keeping my head down and drawing, I would note important facts and could recall the lecture without reviewing the notes before a test.”

“At CalArts, established by Walt Disney, my classmates included John Lasseter who founded Pixar, filmmaker Tim Burton and Glen Keane, one of my roomates, who went on to animate most of the Disney films in the 1980s and won an academy award with the Kobe Bryant film ‘Dear Basketball.’”

“Glen’s father, Bill Keane, drew the daily cartoon, “Family Circus,” and after I met him, the idea of making a living by producing cartoons stuck with me. I have donated my daily cartoons for the past few years to my favorite local newspaper, The Coeur d’Alene Press.

Drawing for first architectural class, 1971.

Two books of my cartoons are available for sale at The Coeur d’Alene Press and I would love to be discovered for national distribution.”

“Occasionally in the course of a meal or conversation, a potential gag for my cartoon will present itself. I immediately email it to myself. Access to my seven grandchildren and three grand-dogs is my greatest inspirational resource, and they’ve been featured in dozens of cartoons over the years.”

“I’m constantly working to improve my techniques and simplify the number of marks required to create an image.

Marks to a drawing are like brush strokes to a painting. If I can get down to 3 or 4 types of marks, the image becomes cleaner and less fussy.”

“You make a sketch, and suddenly there is an everlasting bond.”

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F E AT U R E

STEEP LINES LIFE LESSONS & STORY BY DAVID KILMER PHOTOS BY QUICKSILVER STUDIOS & STEVE MATTHEWS

A SNOWBOARDING LEGEND PASSES WISDOM TO HIS SON

DO ANYTHING WITH YOUR DAD OUTDOORS, IT STAYS WITH YOU FOR LIFE. And Evan Matthews was out there in North Idaho’s backcountry with his legendary dad Steve before the kid could walk.

The man and the boy are bonded, not only by blood, but by incredible memories; those early mornings of gearing up to go, those afternoons recounting the lines they rode that day, those nights riding unspoiled power under a full moon, in total freedom, the precious sensation of weightlessness.

F

or teenaged Evan, it’s all the wide-eyed firsts. It’s learning the tools and the terrain, pushing his limits in the wisest of ways and thrilling to the things his young body is learning to do. Aiming at the marks and hitting them. Watching his dad with a combination of awe and envy, and ultimately respect.

For Steve, it all started on his dad’s farm in Canada. While other kids sat down to ride a toboggan down the hill, Steve jumped to his feet and rode standing up. The first time he tried out a Burton Backyard, there was an instant connection to that toboggan in the wheat fields. He became one of the early pioneers of snowboarding and rode in the first ever World Cup. But he loved the mountains most of all, and he headed for the wildest places he could ride; conducting the first snowboard descents in places as diverse as the Himalayas, the Arctic, the volcanic peaks of the West.

He’s been a pro snowboarder, a catski operator and a mountain guide. Today, he owns a fleet of snowcats and his clients rely on him to service remote sites, anytime, anywhere, in any weather. Time and experience have forged him into a practical, no-nonsense operator. He plans everything with a series of “what ifs?”.

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What is the weather and how does it affect conditions? What is the plan? What is the backup plan when that one goes out the window? Is the gear 100 percent ready, and is there other gear when that fails?

If things go wrong, can we promise our loved ones we did everything possible?

"I'VE ALWAYS BEEN TAUGHT TO EMBRACE A CHALLENGE, AND THE HARDER IT IS, THE MORE I WANT TO OVERCOME IT.”

“It’s a lesson my father drove into me constantly,” he says. “And sometimes it really annoyed me, because I saw it as a lack of trust.

But now I realize every one of those statements was love. He wanted to protect me from things I hadn’t yet envisioned. Now here I’m doing my best to teach it to my boy.”

Evan has taken to those lessons with grace and courage.

“There was the time, at 13 years old, heli skiing, that he dropped with absolute authority into a 50-degree chute,” Steve says. “The guide pointed at him to take the first tracks, and I said, ‘You’re ready, go get it!’”

With a tear of joy, Steve watched the boy slash three turns ahead of a slide and ride out.

“In that moment, everything I ever dreamed about dropping an epic line just came true,” Evan says.

Evan started racing motocross at four years old, consistently climbing through the ranks of the sport and holding a championship title in each class. From there, his career expanded into hard enduro, where he recently won the North American Enduro Cup at Silver Mountain, considered one of the hardest in America, finishing 30 minutes ahead of second place in a two and a half hour race.

“Any time Evan demonstrates with grace those things I’ve taught him, that’s a great day," Steve says. “Sports are sports, but life is what I’m trying to prepare him for. If you can line up on a 40-bike gate at Washougal, look left and look right and know with 100 percent confidence that one rider is going through that corner, and it’s going to be me, not egotistically but with tenacious confidence, you should be able to walk into a job interview. You should be able to be a competent human being.”

Evan has accomplished all these things despite being a preemie baby, slightly asthmatic and a bit smaller than average for his age. It’s something to see this 85-pound kid riding a turbocharged sled, sidehilling with adults, counterbalancing hundreds of pounds, but always embracing it, always figuring out a way forwards.

"I've always been taught to embrace a challenge, and the harder it is, the more I want to overcome it,” Evan says.

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F

ather and son are bonded, not only by the good times, but by the deepest of tragedies.

Evan faced the unthinkable, not long ago, when Steve had to tell him about the sudden loss of his mother.

“I told him the truth. And I said, ‘Son, this is just like a hard enduro. At the one-hour mark, you say, I don’t think I can do this. At the two hour mark, you’re still up. At the three-hour mark, you think, I can go four… The only difference,’ I told him, ‘is in enduro they always put the biggest log or the hardest obstacle at the end.’

And I said, ‘This one’s got the biggest obstacle at the beginning. But, you’ve done this. You know what this feels like.’ I could see through the tears in his eyes that he understood, and that he had this.”

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HERE ARE SOME OF THE LESSONS STEVE HAS TRIED HIS BEST TO HAND DOWN, ONE RIDE AT A TIME: Everything is in the details, and an ounce of foresight is worth a million gallons of coulda, shoulda, woulda.

First, plan as much as possible. I learned from my dad who made little models of how he would move all the furniture from Florida to our new home in Canada. Second, go in confident in the knowledge you are prepared.

Third, fully commit, because hesitation is devastation. And fourth, when things change, be prepared to take your plan, tear it apart and build it into something that will actually work.

The more you can excel at anything, the more you make life easier on yourself.

If you’re snowboarding trees, look at the line, not at the trees; the way forward, not the obstacles.

Anything you do, whether it’s a jump or a line you are going to rip, if there is one ounce of hesitation, don’t do it. That hesitation will be front and center right when you need to be at your very best. Go back and get your confidence together. You have to be 100 percent grounded in your skillset and in what you’re about to do.

Don’t be a daredevil. Don’t brag about the times you’ve escaped an avalanche. And don’t hang out with people who do.

Live in total reality. Because the world is sometimes a harsh place, and you’ll be more equipped to deal with it.

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Pick an adventure sport. Because the entire thing is in your hands, every time.

Take defeat as a lesson. Continue to climb.

We’re all storming the beach at Normandy, and nobody’s going to make it to the top. So go as hard as you can and see how far you can make it up that hill.

And when it seems like the world is crashing down, go back to the mountains. The line is the same, that cornice is the same, that tree is still leaning, the moss is still growing. The tea tastes just as good at the bottom. Things get peaceful and calm again.

All lessons that should serve young Evan well.

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van says, “Dad’s taught me, when you're at a crossroads take the high road. It may be harder at first but it will serve me better in the long run."

So what’s next for Steve and his flesh-andblood protégé?

“We’re signed up for Red Bull Romaniacs enduro rally. It’s the hardest race in the world, through the Carpathian Mountains of Europe for five days,” Steve says. “I really want us to go and compete together. Then I would like to get Evan set up on property with a house, and a truck that’s paid for. I’d like him to feel comfortable and prepared for a simple life and a lot of recreation outdoors. And just skip all the nonsense. Don’t move to Portland and get your corporate job, don’t go for a 401(k) and a gold watch, forget all that. Enjoy every day, have great skills, be a leader, be a junior guide. Go take your friends out and show them the ways I’ve shown you. Facilitate more adventure for others.”

In the end, most boys want to be like their dads.

So why not throw in some extra challenges along the way? And how about some extra rewards? A new snowboard, a new dirt bike, a trophy, a grin and a high five at the bottom of the run? An atta boy. A pat on the back, and an “I knew you could do it. Practice hard and I’ll bet you go even further next time.”

These days, Steve’s perfect day in the mountains doesn’t revolve around the place.

It’s the people.

“My best day is standing at the top of the mountain with my wife, Kim, watching Evan drop a steep untracked slope with grace. Even though he has disappeared from my view, I know with confidence that he will always lay down a solid line.”

kk

“ENJOY EVERY DAY, HAVE GREAT SKILLS AND BE A LEADER.”

December 10–22, 2021 THE KROC CENTER, COEUR D’ALENE, ID

Traditions of Christmas, a Radio City Music Hall style show, includes beautifully choreographed kick-line tap numbers, Dickens carolers, a heartfelt military tribute performance and a grand nativity conclusion.

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NORTH IDAHO COEUR D’ALENE

We’ll find what you want in a home. And what you never knew you could have.

Nothing compares.

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COEUR D’ALENE | 223 E SHERMAN AVENUE, COEUR D’ALENE, IDAHO | (208) 667-1551 SANDPOINT | 200 MAIN STREET, SANDPOINT, IDAHO | (208) 263-5101

© 2021 Sotheby’s International Realty. All Rights Reserved. The Sotheby’s International Realty trademark is licensed and used with permission. Each Sotheby’s International Realty office is independently owned and operated, except those operated by Sotheby’s International Realty, Inc. The Sotheby’s International Realty network fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. All offerings are subject to errors, omissions, changes including price or withdrawal without notice.

FINER LIVING

The flames delight us. They heat our food and enliven our conversations. They warm our bones. Water offers tranquility and energy, stillness and motion. Together, these two ancient elements embody the very best of Idaho living. With fire warming our faces and water soothing our spirits, we feel at home.

New Life for a Classic Cabin

Russ and Lisa Scofield bought a vintage cabin on Hayden Lake, and they wondered...

Instead of tearing it all down, what could we keep instead? What could we add for the ultimate outdoor lake life setting? Could we cook out here? Entertain out here? Grow closer as a family out here?

So brilliant designer Lynn Fleming drew up a concept that greatly expanded the outdoor space, yet tied things in with the old cabin, a new addition that would look like it had always belonged. A covered deck with a big fireplace and plenty of comfortable places to lounge.

“

Everybody just lives out on our deck now. It’s cozy

& it’s home.

”

The anchor piece is a traditional fireplace, with the option of wood burning or natural gas. The television above helps create a focal point and comes in handy on game days.

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Capturing that look takes time and effort. It can also take a little help. From selection to specification, all the way through installation, we will help you make your dream look a reality.

Another gathering place is the recycled old crusher cone filled with gravel for a desirable mountain fire look. It radiates a comfortable heat and the owners can host a lot of friends and family around it. The barbecue station is finished out with real honest teak, a warm touch that offsets the metal superbly.

The lower patio has become the kids deck, and has a rectangle-shaped fire pit and a granite/metal countertop.

“Fire brings us back to our caveman roots,” says Casey Bryntesen of Ironstone, who provided the fire features and furnishings for the project.

“

It brings security, makes us feel settled.

”

He has created some of North Idaho’s most challenging fire features, from a lakeside home with 20-some fireplaces, to the flames dancing at Whispers at The Coeur d’Alene Resort and a 22-foot-wide fireplace at The Terraces condominiums.

“If you add a little heat to an outdoor area, you can add up to 100 more days a year that you can be out there. It doesn’t take much to start… a little firepit and a nice comfortable outdoor sofa.”

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C as e y ’ s

Outdoor Living Advi ce

The trend is to build smaller homes, with a larger deck and outside space. The pandemic accelerated this trend, causing more people to want a retreat at home.

You don’t have to go over the top to have something enjoyable. Map out your ideal setting, the total concept, and work with a good contractor to do it in phases. Put in conduits for a future hot tub, perhaps, and think about flower pots and drip lines.

Then start with the basics; a paver patio, fire pit and outdoor heater.

Comfortable furniture makes the entire experience. Get something heavy duty, such as wrought iron, that won’t blow away. Have the right cushions that are impervious to water and hold up to time.

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On our own back patio, we started with a wood burning firepit and some chairs. But we would only use it for an hour or so.

Someone would get smoke in the face.

Next we put in a fireplace with a little chimney to get rid of smoke, and radiate the heat. Then we added cozy couches, coffee tables, and we can sit out there for hours now. We never want to go inside!

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Crafting a Solid Centerpiece

“ &

Every one of them is unique

”

different.

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The owners of this Fort Grounds home particularly appreciate the look and feel of natural stone, and so they asked Zack Marjamaa of International Tumblestone for one of his trademark fire rocks.

“We let nature do the designing. These are natural boulders and all we do is cut them and polish them,” Zack says.

He looks for unique boulders with character, color and veins; basalt, granite, marble, onyx and jade, most of it found in the Inland Northwest. For this feature, which faces out toward Lake Coeur d’Alene, he used green mountain marble. The jagged, rustic surfaces contrast nicely with the glass media on top.

“

They become a centerpiece, a conversation piece

& an art piece all their own.

”

Zack gets his knowledge and love of stone from his dad, John, who mentored him in early work ethic and the ability to create anything if you put your mind to it. John famously built his own large scale diamond saw, and created or collected the rest of the equipment they needed to shape big rocks into anything.

This particular fire rock feature puts out up to 200,000 btu, which makes for nice ambiance heat and light in the evenings beside the lake.

Sarah McCracken LIFELONG COMMUNITY MEMBER, REALTOR®

Because they are real rock, they are extremely heavy, and must be placed with heavy equipment. It’s not something you can just easily plunk down into an existing landscape.

The setting must be planned ahead, and designed around it. And that only makes it all the more charming.

“We love our basalt column fire feature at home,” he says. “We have the fire and fountains going, music playing, a blanket and a glass of wine.”

208.651.3131 www.bluedooridaho.com sarah@bluedooridaho.com

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NO KA ‘OI!

C h o os e

Your Fire Featu r e

MILES

THE Fireplace Visual design anchor Directs smoke away Heats fewer people at a time Great for wood, but can be gas

Fire rock Can be elegant or rustic Smoke free Gentler radiant heat Definite conversation piece

Fire pit Less formal design Gathering point for everyone Opens up the views Can be gas or wood heat

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Adding Ambience to a Boat Ride

It’s no optical illusion; those are really flames on Billie Gaura’s pontoon boat.

“The combination of elements is very relaxing,” she says. “We own waterfront vacation rentals and they always have fire features for guests to enjoy while at the water’s edge.”

“ &

We are fire

water junkies.

”

She searched high and low for a propane fire pit that would be tall enough to double as a table with a hidden tank and small enough to fit comfortably in the bow. She finally found the perfect one at Big Lots. It fit perfectly on their Barletta pontoon boat, with no special installation.

Quite simply,

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Book an overnight package and enjoy all the amenities the lakeside Coeur d’Alene Resort has to offer.

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Her boat draws all sorts of comments from people who love it. Many of them are frustrated that none of their Google searches turned up marine-specific fire pits. They are surprised and elated when she tells them it's just a regular old fire pit.

“There’s nothing like floating the lake in our Barletta with our favorite people and pets, on a beautiful summer evening, with Eric Church coming through the speakers, sharing a good bottle of Prisoner wine, a vibrant sunset forming and the firepit at the center of it all.”

We offer hundreds of Spices and Spice Blends

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Our model is Melissa Menke, moorage manager for Hagadone Marine Group, who loves boats of every kind.

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FINER LIVING

AMERICAN DREAMER SCOTT SHUMAKE’S FIERY CREATIONS THE SPARK “I build suspended fire pits. They're portable, you can barbecue on them and it's functional art. They are great for backyards, camping and events. Each fire pit incorporates a grill with three level options and a hook to hang a Dutch oven. Also they're spinnable, which initially was intended as a point of novelty but the happy accident is that it creates a vortex of air which stokes the fire.”

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THE FUEL “I made my first one as a final project for a welding art class. It combined my prior welding experience with my newfound compositional skills. The assignment was to build a light and shadow sculpture from repurposed materials. My obsession with sacred geometry led me to build an example of the nesting platonic solids, of shapes within shapes. Kinetic fire sculpture was my idea, a way that fire could be the light source of the sculpture.”

THE FLAMES “In June of 2017, after graduating from community college, I built the first prototype. It sold so fast I knew I was onto something. Since then I have built more than 200 Solid Fire Pits. I love understanding a customer’s vision and making it come true. Working with metal, fire and a vision has enabled me to develop a business with my artwork and live a rewarding life. It’s the American dream come true.”

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PROFILE

“It was quite a workout,” he says. “A lot of guys didn’t like it and they quit. If you weren’t holding up your end, you weren’t going to last long. Some couldn’t take the heat and humidity. When you had to empty the sweat out of your rubber boots, you knew you had a day of work.”

At Lucky Friday, a storied mining history continues to evolve.

By the time John Lund was born in 1954, his dad was already a hard-rock miner.

Lowell Lund had been frostbitten at the Battle of the Bulge and blown off his Jeep by the Germans, before moving to Idaho to be a newspaper typesetter. Like thousands of other men in the Silver Valley, he found he could make more money in the mines than anywhere else.

He punched a time clock at the Bunker Hill powerhouse for 30 years and retired when the mine shut down.

John was 26 when he started at Lucky Friday Mine, and had just graduated from the University of Idaho with a degree in parks and recreation. He was assigned to break rocks on the grizzly with a double jack, a job every bit as tough as it sounds. These days machines smash those rocks, then it was John’s broad back and shoulders on the task all shift long, at temperatures approaching 100 degrees, nearly a mile underground.

While John was running his double jack in the early 1980s, Carlos Aguiar was still a teenager in Sonora, a state in northwestern Mexico, nearly 1,700 miles south of the Silver Valley and also abundant in precious metals.

“The mining industry was booming, metal prices were on the rise and the future looked promising,” Carlos says.

“This made me fascinated with the manufacturing process, and pursuing a career in chemical engineering seemed like a great fit. I went on to get a minor in metallurgy as well.”

After graduating from the University of Sonora, Carlos went to work as a metallurgist for Grupo Mexico, the world’s third largest producer of copper.

“I was impressed by how mining can transform a place, build a town out of nothing,” he says. “That mine alone had 5,000 employees.”

He soon joined Hecla's first Mexico enterprise, the La Choya gold mine, as processing superintendent. It was the largest gold mine in Mexico at the time, and went on to produce 300,000 ounces of gold. Carlos continued working for Hecla, logging more than 20 years in engineering and management at locations as far away as Venezuela. cdamagazine.com

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Muck, Bolt, Drill & Blast John retired from Lucky Friday in July of 2020, a monument to mining’s past, and Carlos is now vice president and general manager, the face of the future.

The mine connects them, as it does all the other men who have ever put on a hard hat, entered the Silver Shaft elevator and descended into the depths.

Together, their stories show how mining has shaped lives and continues to provide livelihoods in Idaho’s famed Silver Valley.

John’s mining days started with waking at 4 a.m. His shift began at 6 a.m., so he’d get to the mine and “get his diggers on.”

He put on rubber pants over his jeans, grab his lunch and put ice in his water jug. He’d get a briefing from the outgoing shift, then head down 4,900 feet.

“The process was muck, bolt, drill and blast,” he says. “I always liked the job because you could see what you did every day. You got paid for what you did, and it was up to you to get it done. At the end of every shift, I could put my gloves down and not have to think about work.”

His most exciting project was helping to lead the Gold Hunter drive, a major development at Lucky Friday. “They’d located what looked like this new ore body, and we were hoping to go out and develop it, so we were working seven days a week on a rotating schedule. We

tunneled out more than a mile. The day we finally hit that ore was something special. All of a sudden, there it was… black gold!”

When he turned 50, he decided to leave the hands-on mining to younger men and became a supervisor, first as mine shift boss, then mine foreman and finally as shaft and surface foreman; working his way up the ladder, so to speak. He’d always wanted to measure up to his dad’s tenure in the mines, and now at nearly 40 years in the industry, he’d exceeded it.

For a while after his retirement at age 65, his phone would ring every so often with a question: Where is this? Where is that?

“Ask John,” was the constant refrain at work. He always had a knack for knowing where things were.

Now he works seasonally for construction company Zanetti Brothers, does projects for his wife of 35 years, Loretta, at their Pinehurst home and spends time with their three children: Amanda, a-stayat-home mom; Chris, a teacher; and Bridgett, a nurse.

John Lund

“I miss mining,” he says. “I miss the camaraderie. I made a good living and it was a great company. You could work there as long as you wanted and retire.

That’s rare these days.”

The Silver Valley

Motherlode

The Coeur d’Alene Mining District, where Hecla was created 130 years ago, has produced more than 1.2 billion ounces of silver; one of the most prolific silver districts in the world.

Precious metals mined in the Silver Valley total $6 billion, according to the Idaho Geological Survey. At one point, up to 90 mines of various sizes operated here. Now, two are still in operation.

This is part of the Belt Supergroup, a Precambrian meta‐sedimentary sequence of argillites, siltites, quartzites and carbonate sedimentary rocks; responsible for the Purcell Mountains, the peaks of Glacier National Park and many other formations of the Inland Northwest. They also indicate prime conditions for precious mineral veins.

Forward Focus

Inside

Lucky Friday Lucky Friday mine produces around 1,000 tons of ore per day, for a total of 179,000 tons of ore in 2020 and plans for roughly doubling that number in 2021.

Production is via ramps and transfers, and substantially utilizes jumbo drills, mechanized mining and truck haulage to the Silver Shaft. The coarse mill tailing is mixed with cement and used as backfill.

Lead and zinc concentrates are shipped for treatment via truck to Teck Cominco Metals Ltd. smelter in Trail, BC, Canada.

The Lucky Friday No. 4 Shaft reaches 9,600 feet below the surface, the deepest mine shaft in America. It’s an important part of Lucky Friday’s future, providing access to the highest-grade ore in the mine’s 75-year history, and should extend the mine’s life for 20-30 more years.

Claims for the Lucky Friday group were first located between 1899 and 1906. On December 12, 1958, Hecla purchased 184,000 shares in the Lucky Friday Silver-Lead Mines Company, and with an additional purchase of 644,058 shares became the largest shareholder. “None of us ever dreamed,” Hecla president Les Randall later said, “that it would become the great mine it is.”

Carlos first arrived in North Idaho in 2008 as part of the metallurgist team at Lucky Friday. More recently, he has commuted from his Coeur d’Alene home to help run Hecla’s Casa Berardi mine in Quebec, and then the San Sebastian Mine near Durango, Mexico before being appointed to run Lucky Friday. He and his wife, Maria Dolores, have been married 21 years. Their youngest daughter, Paula, was born in Coeur d’Alene, and their eldest, Maria, was born in Venezuela while Carlos worked there.

“This has been an amazing career and an opportunity to see the world,” he says. “It has opened my eyes to be immersed in different cultures.”

Everywhere he goes, he says, Idaho’s Silver Valley’s reputation for beauty and for mineral deposits is legendary.

During his career, he has seen many important advances in automation; things like digitization and electrification.

Technologies reshaping the sector include autonomous vehicles, 3D geological modelling, tailings stabilization, process simulation, drones and smart sensors.

Carlos Aguiar

“All these things have an impact on productivity gains, health and safety and a reduced environmental footprint,” he says. “I find it fascinating that mining has become such an essential part in our everyday lives, with applications in medicine, agriculture, transportation, technology, and communication, to name only a few.”

Today, in his latest role as a mining executive, Carlos remains impressed by the Silver Valley’s history, but is squarely focused on the future.

“The industry is changing, and so has Lucky Friday,” he says. “Our plans for optimization involve new mining methods, safety developments and mining in more economically favorable zones. Today, we continue to find ways to keep Lucky Friday profitable and relevant to the mining world.”

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A R T S & C U LT U R E

On a canvas of skin and muscle, they celebrate a human tradition thousands of years old.

Jacob Redmond

Fourth Street Tattoo

Local Expertise.

International Reach.

“I appreciate and value the craftsmanship, the art and the people.”

O H E A V I D L I H T NOR We all have passion. Passion springs from inspiration, which begin with your surroundings.

That’s what home is. Family. Friends. A sense of place. An amazing view.

It’s what makes a space a home – because a home is where you truly LIVE.

LOVE WHERE YOU LIVE “Primarily there are three reasons why my clients get tattoos. The first is an appreciation of the art and the investment in a collection of work on their body. The second is spontaneity; life is exciting and many times people feel compelled to get tattoos along the way. The third reason is sentimental.

People will often get work to commemorate significant experiences. The people I tattoo are creative, talented and incredibly interesting, and my clients include brilliantly successful artists, makers, craftsmen, entrepreneurs, doctors, nurses, lawyers, professors, firefighters and government employees.”

A New Era in Real Estate Choose the Realtor who will evolve with you.

Meet Connie Nelson • 16 Years Real Estate Sales, Top Producer • Former Appraiser • BBA, Gonzaga University • MBA, St. Edward’s University, Austin

Connie Nelson, REALTOR®, MBA

208.661.4096 Connie.Nelson@SIR.com

*MMXI Sotheby’s International Realty Affiliates LLC. All Rights Reserved. Sotheby’s International Realty Affiliates LLC fully supports the principles of the Fair Housing Act and the Equal Opportunity Act. Each office is independently owned and operated. Sotheby’s International Realty and the Sotheby’s International Realty logo are registered (or unregistered) service marks licensed to Sotheby’s International Realty Affiliates LLC.

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“All art forms require consistent personal growth.”

While studying classical oil painting in college, Jacob worked in a tattoo shop to pay for school. He liked it and continued to educate himself in the trade. He’s a father, a business owner of Fourth Street Tattoo, a painter and a friend, known for being deeply creative and striving to continue to generate creative original ideas and execute them confidently. He has designed his own line of tattoo machines, called Redmond Irons.

He loves working toward a happy, healthy family, and traveling, adventuring and pursuing passion projects.

“All art forms require consistent personal growth,” he says. “I need to continue to inspire myself to be successful in my work.”

Jacob’s Tattoo Tips Never settle for cheap and fast.

Ask a pro about the right position, size, design and execution.

Remember you are paying for years of study, not simply minutes of work.

We encourage tattoos that are timeless and will last a lifetime, not tattoos of trend.

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Midtown Home & Vintage Market 1003 N. 4th St, Coeur d' Alene, ID

80+ local vendors & artisans Open 7 days/week

vintage | modern | retro | boho farmhouse-style | locally crafted gifts | boutique clothing | jewelry furniture & home decor

Sarah Philp

The Artful Dodger Tattoo

“I have always been fascinated by the thought that you could put art into your skin.”

“I've done quite a few memorial tattoos, and self-harm cover ups. It's nice to help people cope with the loss of a loved one, either animal or human, or leave behind a darker time that they've gone through in the past. If you can walk around with confidence after overcoming something that pushes you to do that to yourself, I'm going to call that a win. Everyone deserves to feel beautiful and carefree.”

Sarah is outdoors with her husband at every opportunity; mountain biking, skiing, camping and doing archery. She puts a high degree of preparation into each tattoo: fully understanding the client’s request, recommending placement, complimenting musculature with art and knowing how to make it stand the test of time.

Known as a diehard people person, she appreciates the encounters with her clients at The Artful Dodger Tattoo. “What I really do is listen, and try to be there for the people I tattoo, as a friend, an artist, a therapist or an ear for a stranger going through whatever it is.”

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Sarah’s Tattoo Tips Don't swim in chlorine while healing a new tattoo.

Make sure you work with an artist who respects and understands your requests.

Get your tattoo for the right reasons, and make it special. It should bring you happiness.

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Brother Ralph

Brother Ralph Tattoo “When you combine the passion of an artist, the willingness of a client and the permanence of a tattoo, the creative veil must give way for a new piece of living art to be made. What could be more exciting than this? This movement of the human spirit continues to draw me to this intrinsic practice.

Victims of trauma, whose spirits are low or damaged, often seek the medicine of a tattoo to serve as a reminder of their self worth. A reminder that they didn't deserve the trauma they experienced, and that they will become a stronger person for having survived it. This can be a powerful experience, and I get to be a part of that process for them.”

Brother Ralph’s Tattoo Tips Tattoos help people increase self-worth, get peace or closure, to grieve or mourn, to find hope and to fall more in love with themselves and with their bodies. All these are things that money can’t buy, which makes them all the more valuable.

As an artist, take the lonely and difficult road of your dreams. The reward is worth every bit of effort.

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“There is the dynamic potency of art, the permanence of ink and the infinite meanings.”

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KILLERBURGER.COM When he decided to pursue tattooing, he lost his family’s acceptance. It was an incredibly difficult choice. Not only that, but Brother Ralph couldn’t find a mentor to teach him and had to find his own way. So he opened his own studio, Brother Ralph Tattoo, and created the environment he needed in order to thrive. He’s known for living a life many are afraid to live, for taking risks, for following his intuition. He cherishes time with his wife and young daughter.

“Cooking outdoors over a fire and teaching my baby to swim translates to a better me. Being an artist doesn't stop when I leave the shop; it encompasses every part of my life.”

NOW OPEN THE PERFECT BURGER EXPERIENCE HAS ARRIVED AND IT ALWAYS INCLUDES BACON AND FRIES 95 & Prairie - In the Prairie Shopping Center

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2211 S. SILVER BEACH RD. COEUR D’ALENE, ID MLS#21-9851 $3,000,000

Location Location Location! This WATERFRONT home in the desirable Silver Beach neighborhood is one you won’t want to miss. With your own private dock and walking distance to downtown Coeur d’Alene, this property is sure to stun. The home features 5 beds and 4.5 baths with a mother-in-law suite as well! Call today and you can experience the true meaning to own a Coeur d’Alene Lake home! Dream big here is the opportunity.

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560 HOMESTEAD HOLLOW, CAREYWOOD, ID MLS#21-7592 $1,350,000

1890 E FLYING EAGLE RD, HARRISON, ID MLS # 21-1882 • $1,000,000

A true recreational paradise placed right in the middle of grand forests. Attached to 60 acres of paper company property! For seclusion and peace of mind here is remarkable Makridge Lane. This is a home for every leisurely activity and for every conceivable guest. Entertain your friends and family in one of two dens, each equipped with a fireplace. Shoot pool in the loft or steam out your worries in the dry sauna. Whether you use this one of a kind property for vacation, an Airbnb or live in it full-time this beauty that sleeps 28 guests needs to be experienced. Climb the rock wall, play basketball, ski mountain virtually next door, ATV riding and all on luscious 9 acres, then relax with a sweet nighttime elixir at the bar. Enjoy the gated log cabin lifestyle at the lodge at 122 Makridge Lane in the low populated town of Kingston, ID.

Motivated Seller!! 5 bedroom /5 Bathroom 6100 sq ft rustic lodge, No CCR’s - No HOA, situated on 10 wooded level acres with a stream. This PRIVATE, end of the road property backs up to 500 acres of Stimson Lumber for limited hunting and recreation or horse trails out your back door. Features include a HUGE 60x40 shop, garden space and green house. A spacious family home or unique and impressive VRBO as a fully licensed Wedding Venue with an enchanting 3 story chapel tucked in and hidden in the woods. The chapel setting is unforgettable. A secluded property that is conveniently located between Coeur d’Alene and Sandpoint and close to lakes. Property can be purchased with a full 20 acres.

Stunning Lake Coeur d’Alene and Carlin Bay views from every room! Perched on the hillside and a walkable 200 yards from the public beach, boat slips and boat launch. This can be your own dream home or use as a vacation rental and reap the benefits of the high VRBO ratings and successful rental history, projecting over $100K+ annually. Owner has future rental bookings that buyer can honor if they choose. 3+ bedroom 2 bathroom home has over 3,000 sq ft, beautiful gas fireplace in the living room, kitchen with island and pantry, oversized master suite with large walk-in closet and spacious bathroom, expansive covered deck and deck access from all rooms. Approx 30 minutes to downtown CdA with beautiful scenic views along the way. Don’t miss this rare opportunity!

2711 S. SILVER BEACH RD, COEUR D’ALENE, ID 2750 S SILVER BEACH RD, COEUR D’ALENE, ID MLS#21-5022 FOR $1,750,000 - PENDING MLS # 21-2030 • $1,150,000 - SOLD

This WATERFRONT home is truly one of a kind with endless possibilities not available today in the desirable Coeur d Alene Lake market. Silver Beach is the best location for someone wanting a waterfront home and close proximity to downtown. Spend your day taking either a 5 minute drive or a short walk on the Centennial Trail to get to the heart of CDA, or go down to the property’s private dock on Lake Coeur d’Alene. The 1706 sq ft home features 4 beds and 2 baths with modern finishes throughout and a wrap around deck. The parcel has plenty of space to build a shop, or an additional ADU. There is even room to build another home and use one residence as a VRBO and the other as a main residence! Dream big here is the opportunity.

This Silver Beach Home is merely 5 minutes to the charming downtown of Coeur d alene, Idaho. This home features 3 bed/3 bath, an oversized garage, open chef’s kitchen with a gas stove and an immaculate spacious interior. The top level is a private master suite sanctuary to nestle in the incredible setting of sky, lake and beautiful mountains surrounding a 180 A view. Outside you have oversized maintenance free decks with a cozy fire pit to entertain with both covered and open areas. Walking distance to the lake.

12053 W. RIVERVIEW DR, POST FALLS, ID MLS#21-1820 FOR $1,800,000 - SOLD

Picture perfect waterfront location! Approx. 200’ of pristine water frontage on the Spokane River in Post Falls! Enjoy your own slice of paradise with the convivence of being just moments to town. This property greets you with stunning water views, lush landscaping and an incredible sandy beach with dock. 2 bedroom 2.5 bathroom cedar home with windows galore, cathedral tongue and groove ceilings with open beans, a cozy gas fireplace. On just under an acre this home features a paved gated entrance and insulated oversized 2 car garage and shed. This is a home you don’t want to miss!

3404 E FERNAN HILL RD. COEUR D’ALENE, ID MLS#21-4911 FOR $1,525,000 - SOLD

13801 N COPPER CANYON LN, SPOKANE WA MLS # 21-711 • SOLD

Stunning multi-generational home! This completely remodeled single level ranger w/ daylight walkout basement home features breathtaking views of Fernan Lake, Lake Coeur d’Alene & surrounding mountains. The main level offers a large master suite w/ a relaxing jetted tub and private deck to take in the views, spacious great room with a cozy fireplace and a beautifully updated kitchen.

The bright walk-out basement offers it’s own separate living space with a large family room, 4 bedrooms, a bathroom, new kitchen and secondary laundry room. Enjoy all the fruit trees and garden beds around the property.

Elegance & grandeur abound in the exclusive gated Wandermere Estates Golf & Country Club community. This estate sits on two Premium view lots nestled in the hillside of one of Spokane’s most prestigious 55+ gated communities & features beautifully landscaped grounds showcase breathtaking views of the golf course.

High ceilings, oversized doors & windows & custom Italian tile flooring. Gourmet chef’s kitchen is outfitted with Granite counters, viking stainless appliances and knotty alder woodwork.

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F E AT U R E

“Whether I’m on top of a mountain, in a kayak or just driving past a field, I’ve learned to always have the camera ready.” » Lance Beck

MOUNTAIN GOATS “This view of Lake Pend Oreille from Scotchman Peak sums up North Idaho, with amazing landscapes and wildlife all in a single moment. Spring time has the mother goat shedding her wool.”

Lance Beck

HOW THEY CAPTURE THAT EPIC SHOT

OSPREY WITH KOKANEE “It was ideal conditions, with the wind and light at my back, as I set up and waited for this osprey to dive. It caught this brilliant fish, came out of the water facing me, then pivoted 90 degrees and allowed me to get this photo.”

Ralph Kerr

“I love to backpack, and I have added more weight to my pack every time I could afford a new lens. I still consider myself a landscape photographer at heart, but I’ve grown to love the challenge that wildlife photography brings. I’ve seen a coyote pounce on a mouse in the snow and on the same day, captured two elk perfectly lined up for a portrait. You just can’t predict what you are going to experience, and you will never get the same photo twice.

I started going out in my kayak taking pictures of eagles, osprey, blue heron, beavers, otters, muskrats, deer, moose, and so many other animals. I’ve learned so much about wildlife just by watching from the kayak, and after so much time, I like to think they have accepted me as part of the family. Every day I spend with wildlife provides new experiences to remember. And North Idaho has so many opportunities to capture photos of places and creatures I have yet to see.”

"Out here, I can recharge, forget about the craziness of the day and enjoy the show that nature provides." » Lance Beck

Lance is an IT business systems analyst for Litehouse Foods. See his landscape and wildlife photography at lancescapes.us

COYOTE “My experience with coyotes is that these wary creatures usually run off as soon as they see humans. This one was very focused on hunting and didn’t seem to care that we had stopped to watch.

It stalked a mouse, dove headfirst into the snow and caught its prey.”

Jared McFarland

North Idaho’s Certified Residential Specialist 208-771-1454 McFarland@21goldchoice.com www.JaredMcFarland.com

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ELK “Wildlife photography is the opposite of landscape photography because the animals are the artists.

There’s a thrill to it; you never know what the animals are going to do.

This is a moment I will probably never experience again; two elk almost perfectly aligned.”

LANCE’S TIPS FOR PHOTOGRAPHING EAGLES Position yourself upwind of the birds so you can get those amazing head-on shots when they snag a fish out of the water. Birds need the wind to give them lift out of the water.

1

Getting a sharp image is a priority; use the autoISO setting to help get the right exposure and minimize blur.

2

Eagles are bullies. Just because an osprey, heron or even another eagle has pulled the fish out of the water does not mean that they will get to eat it. I’ve seen many fish dropped because an eagle was closing in for the steal.

3

Eagles are very clean. They groom themselves all the time and will often bathe after eating a meal. They also sunbathe with their wings spread open.

4

BALD EAGLE “Most of my time capturing wildlife photos is out of my kayak. Eagles are especially fun, and unlike other birds and wildlife, they are not as easily frightened by the sight of a nearby kayaker, which allows me to get fairly close for photos.”

They scare easily (especially younger eagles) if you are on land, but for some reason they don’t seem to mind the guy with the camera in the kayak.

5

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“The most interesting animals I have photographed are rocky mountain elk, Shiras moose, American pika, bald eagle and osprey. The sound of the elk bugle during the fall rut is a wild animal sound equaled by no other. And I admit I have an obsession with pika, which are fascinating little members of the rabbit family. They live at high altitudes and do not hibernate. Their summers are consumed with collecting plant material they carry to a haystack in the rocks, which is their winter food supply. The most notable things I have learned from wild animals is watching their body language, particularly when their space is being invaded, the ways they care for, nurture and protect their young, their survival skills and their competition for dominance. For myself, I have learned to be patient, while alert at all times. Sometimes it takes waiting for the right angle, posture and lighting. At other times the opportunity only lasts for a few minutes or even seconds, so having the camera ready at all times is important.”

“There is that WOW moment where you catch an amazing animal in great light, with a great background and an interesting pose…” » Ralph Kerr

Ralph is a retired CPA

FOX & BADGER “After photographing a fox family for three days at Yellowstone National Park, I watched this mother fox defend her kits from harm. As the badger went into the den, I was relieved to see the young foxes squirt out the emergency exits.”

RALPH’S ADVICE Patience is a virtue. Sometimes, despite your best efforts and working all day, the best you can get is the dreaded “butt shot.”

1

The goal should be having fun, whether you have the latest gear or just a simple camera.

Sometimes just being out there in nature is reward enough.

2

BULL ELK “I watched this bull for three days.

Access was restricted and I couldn’t stalk him; I just had to wait for him to get close enough. On the cool fourth morning, he was close by a creek, bugled and let out his breath.”

To anyone who says they can’t afford the equipment, I say of course you can afford it. You just don’t get Christmas for 15 years.

3

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“Each animal or bird is unique every day, every moment I’m with them.

I grew up in a hunting family, and from my teenage years I spent most all my free time outdoors. Those experiences taught me how to immerse myself into nature, allowing wildlife to accept me as opposed to being perceived as a threat. I once survived a grizzly bear attack because of blind luck.

I have also been charged by a bull moose (during mating season near a cow) and a bull elk who tried to skewer me as I stood behind a tree with his antlers raking down both sides of the pine and me. The most difficult times are when I come this close to getting a great shot. You know if the buck takes two steps out of the timber the image will be amazing. He stops and turns around. I’ve had thousands of those ‘if only’ moments. They haunt me, but they are also part of the game. Then there is the opposite moment, when everything happens perfectly. The light is spectacular and the animal’s behavior is a performance of epic proportions. It may be just a nanosecond with the animal, or I may be blessed with extended time, watching and admiring the spectacle unfolding before me through my camera’s viewfinder.”

Tim makes his living from wildlife photography, including magazine sales, advertising clients, prints for corporate and private collectors. See his work and buy his wildlife calendars at timchristiephoto.com

“To be successful and safe in this pursuit, you must be able to read an animal’s body language and anticipate what might happen next.” » Tim Christie

CALIFORNIA QUAIL “I saw her standing there with the chicks when suddenly she chirped a warning. They piled under her with two of them peeking from her wings. In that intimate moment I knew I had captured something special.”

COYOTE “Good photos have some sense of action. This coyote was hunting along a grassy meadow, when, off in the distance, another coyote yipped. Knowing what was going to happen next, I focused on its head and shoulder.”

TIM’S TIPS To be a really good wildlife photographer, you must greet the day in the dark and end the day long after the sun has set.

1

Mid-day light is usually too harsh for good photography. I spend that time processing images and prepping for the next shoot.

2

Commitment doesn’t always mean immediate success. Be patient and stick with it. Animals have the last say.

3

One of the most interesting, creatures I’ve photographed locally is California quail. Several years ago, we had a hen nest at the base of one of our juniper bushes.

Since the nest was right by our mailbox, I checked on the nest daily.

The hen became so comfortable with me, she’d just look up as if to say, ‘Oh, it’s that guy again!’

Then one morning when I checked on the nest, it was empty, save for 13 broken eggs. Looking around, I saw the female huddled with her chicks. Over the next two months I was able to photograph her and the chicks and the ever-present male standing guard to warn of any perceived danger. The female just seemed to sense I wasn’t a threat, giving me hours of observing and photographing the quail family.

Every image that I took was within 100 yards of my house, often in our yard. What an incredible gift.

YELLOW PINE CHIPMUNK “Photographing these little critters is like trying to shoot smoke. They’re on the move until they stop for a nanosecond, and blast off again. I waited 20 minutes using my pickup as a blind, and finally this cutie came out of hiding.”

RING-NECKED PHEASANT “It was a partly cloudy morning as I watched this rooster crowing atop a small hill. As I moved in closer the rooster saw me and squatted down, and right then, the sun broke through, putting gorgeous light on this beautiful bird.”

“I am fascinated with the ducks that migrate through North Idaho in spring and fall, particularly wood ducks and bufflehead ducks. These are tree cavity nesters and are difficult to photograph due to their wariness. I am continually working on getting a perfect shot, if there is ever such a thing, of the iridescent colors on the male bufflehead. Instead of dreading the difficulty, my mindset is to enjoy the challenge. And all the work pays off in the fulfillment of hanging a photograph on the wall that I took the time and effort to make.

Even better, photography has shown me new places and made me new friends. It has led me to many beautiful mornings, sitting in my kayak in the middle of a lake, watching the rays of the sun rise over the mountaintops, so quiet I could hear my hair grow.”

Randy is retired from police forensics and private investigation.

“You don’t have to be an expert photographer.

Desire, a willingness to learn and a good attitude will get the job done.” » Randy Ewing

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BLUE HERON “It was just before sunrise when I saw this majestic bird land on a little island. Praying the bird would not fly off, I paddled into position just as the sun came up.”

HUMMINGBIRD “It took several days of patience to photograph this hummingbird.

The birds seemed spooked by my presence, so I placed a blind near the flowers which created great opportunities.”

WOOD DUCK “It was a foggy morning as I approached. We sat watching each other as the fog lifted and the sun broke through. What a marvelous encounter on the water.”

RANDY’S TIPS FOR PHOTOGRAPHING DUCKS Learn as much as you can about habitat and behavior.

Pay attention to the bird’s body language: is it distressed or relaxed with your presence? Learn to anticipate its next movement.

1

Using a kayak or a blind, get on the water early with the light at your back. Bufflehead ducks always have a lookout when feeding which makes it difficult to get close enough, even with a long lens.

2

Be patient. You may be miserably cold, tired, hungry and oftentimes bored in order to get a great shot.

3

Be willing to put in the time; to get up early and stay out late.

Sleep when your subjects sleep.

4

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H E A LT H

“We are just beginning to understand the true workings of this enigmatic kingdom and its benefits to humankind. Creative minds are testing mushrooms for medicinal purposes, for sustainable packaging and even as literal building blocks of interplanetary encampments.” ~ Paul Platt

A CLUB FOR MUSHROOM HUNTERS “We’ve found 20 or so species of local mushrooms that we enjoy eating. We hike for hours to find them, and then fill our baskets and bags with delectable edibles. Back home, we spend hours sorting, cleaning and preparing mushrooms for the table or for drying, freezing and storage.”

Tim Gerlitz has always been intrigued by forests. As a teen in the Youth Conservation Corp, he learned to identify North Idaho’s native plants and tree species. While stationed in Germany with the U.S. Army, he was hiking the Black Forest when he came upon a meadow filled with hundreds of redcapped mushrooms, Amanita muscaria, looking just like the illustrations in a children’s book.

Back in Coeur d’Alene, he connected with the North Idaho Mycological Association, founded in the 1960s by renowned amateur mycologist and photographer Kit Scates-Barnhart.

She and her husband, Harley, created an impressive body of knowledge about mushrooms, and encouraged Tim to teach the subject. As Kit and Harley passed away, along with many other members of the club, Tim found himself, hesitantly at first, taking on the role of educator. He did a TEDx talk on foraging for mushrooms and manages the North Idaho Mushroom Club Facebook page.

WHERE TO FIND FUNGI North Idaho’s most sought-after mushrooms in the spring include morels, corals and spring boletes. As the ground warms over 50 degrees and the spring rains come, morels begin to appear, including the black, grey and mountain blond varieties. “We say that the morels are out when the apple tree leaves are as big as squirrel ears, or when the lilacs are in bloom, or on Mother’s Day weekend,” Tim says. Morels appear for only four to six weeks. Summers are dry and fungi are less common, but do include puff balls, shaggy manes and other varieties. “We sometimes chase thunderstorm precipitation up river drainages in the summer hoping for something interesting to appear,” Tim says. Fall brings the greatest bounty. “We search for golden chanterelles, matsutake, honey mushrooms, chicken of the woods, boletes, shaggy parasols and many others.” These appear in September and October as temperatures cool and the autumn rains come. The season is short because October frosts stop the mushrooms’ growth.

One mushroom club weekend foray produced more than 150 species in the Coeur d’Alene River region. Likely there are many hundreds more to be found. Older, more established forests have the greatest variety of species and are well worth roaming, especially in spring and fall.

Tim works at North Idaho College as the director of student disability, health and counseling services. His mother had polio as a teenager and Tim, his sister and brothers grew up caring for and supporting her, which led them all on pathways of community service. He practices astronomy, fine art, photography, writing and poetry, backpacking and mountaineering.

Every spring and fall, he and his significant other, Svetlana Cox, bushwack hundreds of miles in deep forests searching for all kinds of fungi. He leads mushroom forays to teach others about edible, non-edible and poisonous mushrooms of the region.

“Over the years, our club has introduced thousands of people to mushrooming,” he says. “More and more people are showing an interest in this hobby every day.”

CHICKEN OF THE WOODS

FALSE MORELS

BLOND MTN MOREL

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SVETLANA & KATYA COX

TIM’S TIPS FOR EATING MUSHROOMS “We prefer fresh mushrooms at the dinner table if possible, always thoroughly cooked. The preparation for preservation is different depending on the mushroom species. Morels dry very well. You can air dry them or use a low temperature dehydrator. They should snap like a potato chip once they are fully dried. We store them in a cool, dry kitchen cabinet in airtight mason jars. Golden chanterelles, on the hand, do not dry very well and turn out tough and leathery. For these, we clean, chop and cook the mushroom in a little oil over medium high heat until most of the water content has cooked off. We then cool and freeze them in freezer bags. When it’s time to eat chanterelles later in the winter months, we simply put the frozen mushrooms directly into a hot skillet with some olive oil and butter. A few minutes later, we have delicious wild mushrooms for the table.”

Do not consume a mushroom unless you are absolutely sure of its identity.

There’s a saying in the mushroompicking community that all mushrooms are edible but some mushrooms are only edible once.

Read and carry Mushrooms Demystified

by David Aurora and the Audubon Field Guide.

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Join the North Idaho Mushroom Club on Facebook.

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MUSHROOMS ARE EVERYWHERE “There are times when I’m in the woods and a wave of emotion forces me to stop, take a breath and look around.

I take in movements, smells and sounds around me and I imagine what the world underneath looks like; tree roots entangled with the web of mycelium sending messages, nutrients and support to other plants throughout the forest. It brings into perspective the larger system at play. It grounds me and gives me gratitude for all that I have and what the Earth has provided.”

SHANNON BUKOWSKI

Several years ago, a friend excitedly showed Shannon Bukowski that a group of mushrooms growing in her front yard were edible. She hesitantly took his word for it and prepared them as he recommended; sauteed in butter and finished with a sprinkle of sea salt.

“They were delicious,” she says. “Before then, it never really dawned on me that I might be able to eat something naturally growing in my yard that I hadn’t planted myself.”

As a real estate agent, her job can be demanding at times, and she finds balance in exploring the outdoors, and always keeps her eye out for mushrooms.

“My fascination with fungi grew exponentially when I learned that mycelium provides a way for trees and plants to communicate with each other throughout the forest.”

FLY AGARIC

“Last fall, I went hiking after a few days of rain,” she says.

“What I saw was mind blowing. I found myself in awe of the variety of colors, shapes and sizes. The anticipation of what I might find around each bend in the trail filled me with childlike joy and excitement. It was one of my most memorable and magical hikes.”

In fungi, Shannon feels she has discovered an entire new world that was growing, right under her nose, all this time.“They support life, convert life and carry life,” she says.

“Not only are they essential for a healthy forest, but many of them have properties that, when consumed, benefit our mental and physical health. They should be part of our quest to live healthy lives.”

COMB TOOTH

THE FAMILY MUSHROOM FARM Visit the downtown Coeur d’Alene Farmers Market on a summer night, and chances are you’ll find some lovely and delicious mushrooms for sale, including lion’s mane, bear’s head, pearl oyster and king oyster. These are locally grown at Gem State Mushrooms, a creation of the Viaud and Platt families.

George Viaud and Paul Platt are brothers-in-law who have combined their time and talents to create a climatecontrolled mushroom farm on their property. The two families live next to each other, and everyone contributes to the detailed process of growing mushrooms from start to finish, starting with cultures on petri dishes and culminating in the harvest. What began as an experiment has turned into a profitable business and a lesson for their kids in entrepreneurship, production and marketing.

PINK OYSTER

“The process is very labor intensive, but watching the fruiting bodies of the fungi, the mushrooms, forming and harvesting the delicious gems gives us a great sense of accomplishment and joy,” George says.

CHESTNUT

Because they love food, they focus on mushrooms that taste great. The neurological and immunological benefits are extra side benefits. Cooking with mushrooms can be as simple as sauteing the mushrooms in olive oil and garlic and then placing them into a favorite dish.

“There is evidence that mushrooms have been cultivated by man since the time of the pharaohs.

It wasn’t until the mid 1600’s that the Western world took up the torch, and then primarily only with common white button mushrooms. There is an entire world of flavors and textures that most people haven’t even begun to experiment with. I’d encourage people to reach further and taste something new,” George says.

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GEM STATE MUSHROOMS FAUX CRAB CAKE 1 POUND LION’S MANE OR BEAR’S HEAD MUSHROOMS 2 LARGE OR MEDIUM EGGS + 1 YOLK 1/2 CUP PANKO BREADCRUMBS 2 TABLESPOONS UNSALTED BUTTER KOSHER SALT AND PEPPER TO TASTE 2-3 SCALLIONS 1 SMALL CLOVE GARLIC GRATED OR CRUSHED TO A PASTE, ABOUT 1/2 TSP ZEST OF HALF A LEMON TO TASTE 2 TABLESPOONS FRESH CUT CHIVES 1 TABLESPOON FRESH CHOPPED ITALIAN PARSLEY GOOD PINCH OF FRESH CHOPPED TARRAGON CAYENNE OR A SHOT OF TABASCO TO TASTE 2-3 TEASPOONS WORCESTERSHIRE SAUCE TO TASTE 2 TABLESPOONS GRATED HIGH QUALITY PECORINO ROMANO CHEESE SPICY AIOLI MADE WITH SRIRACHA MIXED WITH AIOLI OR MAYONNAISE. Break mushrooms into manageable pieces, inspect and clean if necessary.

Try not to submerge them in water, since they are very absorbent. Place in a large, high-sided pan and sweat them in two tablespoons of butter and a good pinch of salt, covering the pan with a lid to help them wilt. Try not to brown the mushrooms too much and keep an eye on them so they don't stick. When cooked completely, allow to cool. Squeeze mushrooms to release excess water, then separate mushrooms and juice. Chop medium fine, transfer to a mixing bowl and add remaining ingredients starting with breadcrumbs.

Work the mixture to saturate breadcrumbs, then begin to add juices. As a test, form quarter-sized pieces of the mixture and cook them to check seasoning and how the cake holds together. Take 1/4 cups and pack into a ring mold, pressing down so they hold their shape. In the original pan, fry the cakes in butter on both sides until golden. Eat them while still hot, garnished with the spicy aioli.

More at gsm.farm/recipes.

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BEARS HEAD

Your Realtor for Life...

“Jenn was amazing to work with. She is very professional and on top of her game. We presented her with a very difficult property purchase with a less than professional listing agent. Jenn bulldogged the entire process and took care of every issue that came up. Jenn has a vast amount of legal knowledge that really aided this particular real estate purchase. Besides all of her experience and professionalism, she is a genuinely nice person that puts the customer first. She goes above and beyond with every client she works with.

I highly recommend Jenn for any of your real estate needs.”

“Jenn is an amazing agent! She will do whatever it takes to get the job done and is always responsive and on top of it! She is honest and transparent and goes above and beyond for every one of her clients and is always looking out for their best interest.”

ABOUT THE FARM

Jennifer McGuire REALTOR

/RealEstateAgent

208-660-7398

It takes a high degree of technical skill and knowledge across several disciplines in order to create successful growing conditions.

With backgrounds in engineering and software, as well as deep interests in nature, the sciences and problem solving, the brothers are ideally suited for the project.

Their custom-built mushroom growing facility can regulate temperature and humidity and conditions are monitored remotely from their phones.

They designed and built their own machines to aid in the production process, including computer controlled pneumatic bagging systems for the substrate, and low pressure steam pasteurization chambers to prepare that substrate for inoculation.

PAUL & STEPHANIE PLATT, GEORGE & JENNIFER VIAUD

7/30/2022

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FOOD



Ready to come in out of the cold?

These downtown hot spots will warm your evenings and wow your taste buds.

Igloos on the Lake  Each one of these dining domes is like its own little world. Inside, you can enjoy the glow from fireplace type heaters while your complimentary bubbly is chilled to perfection.

“It’s not often that you get to dine in your own private igloo surrounded by gorgeous lake views,” says Courtney Rainer with The Coeur d’Alene Resort. “It’s a scenic and private dining experience during a season when outdoor dining isn’t typically available.”

The igloos await on the outdoor patio at Whispers on the main floor of The Resort, overlooking the Boardwalk Marina and surrounded by fire features.

Dine in late November through early January, and your igloo will have an extra glow with the Holiday Light Show.

Try the Pumpkin Martini or an Apple Old Fashioned. Then sample the Garden Fig Artisan flatbread, Coeur d’Cuterie plate or the Apple Pie Egg Rolls, made with spiced apple pie filling in a crispy egg roll wrapper, served with caramel sauce for your dipping pleasure.

“Throughout the month of February, our igloos are transformed with Valentine’s Day-inspired decor,” Courtney says. “We invite our guests to enjoy an evening of frosted lake views, festive cocktails, gourmet cuisine and quality time with the ones you love most.”

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Igloos on the Lake accommodate up to six guests and can be rented in two-hour time slots for $75 between 4 p.m. and 10 p.m. All reservations require a $100 food and beverage minimum and come with a complimentary bottle of house champagne.

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Winter is not a season, it's a celebration."

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Start with a cognac snifter with a thicker rim. A thinner wine glass will break in the heat. Use an orange slice to wet the rim. Coat with sugar and pour in half an ounce of Monarch® 151 rum. Light the rum on fire to caramelize sugar while dusting with cinnamon. Add Kahlua®, Cointreau® and coffee.

Place whipped cream on top, dust with cinnamon and add orange zest.

When you light the rim on fire in front of the guests, the cinnamon creates these really cool sparks and you smell it toasting. It makes a great show and it tastes delicious."

-Nicole St. Marie,

Lakeview Lounge Bar Manager

ONE OF AMERICA'S TOP HOLIDAY TRADITIONS

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CDACRUISES.COM • 208.292.5670

Honey Eatery and Social C lub 

Just a couple steps off the main street of Sherman Avenue, and a few more steps down, you’ll find this hidden getaway with the speakeasy vibe in a brick basement more than 100 years old.

“It's a special, secret sort of space with a lot of old school charm,” says owner Adam Hegsted. “Below Honey, our restaurant on the main floor, we wanted the Social Club to have a more in-depth cocktail list with the menu a little lighter on the food side.”

This place checks all the boxes for cozy corner dining. The space is unique, the ambiance is comfortable and the food is creative, based on the concept of comfort foods with a modern twist. The smallplates menu uses local Idaho products and producers wherever possible.

Inventive cocktails include The Traitor and Fallen Apiary, and the fare includes warm delicacies like Curry Carrot Soup as well as Breakfast Poutine with layered sausage gravy, five kinds of cheeses, candied bacon and green onions, topped with sunny eggs. If you still need a food fix, the Strawberry-Rhubarb Donuts should do the trick, served warm with powdered sugar, lemon-curd and cream cheese frosting.

“We’ve been making food in this historic building for quite a long time,” Hegsted says. “We've found a lot of friends in the area over the years, and we just listen to what they want. We've tried to make something they are proud of taking their friends and families out to.”

The Social Club is open ThursdaySaturday nights starting at 7 p.m. and for special events like comedy and live music.

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Lakeview Lounge

Panoramic lake views and high-quality craft cocktails paired with chef-curated cuisine from next-door Beverly’s restaurant make this a must-visit. Toss in some mellow live music, and possibly a wall-to-wall sunset, and it all adds up to a one-of-a-kind experience.

“A combination of candlelit tables, subdued lighting, comfortable seating and warm hospitality from our team members are what truly give our 7th floor lounge that cozy, feel-good vibe,” says manager Colleen Lopez.

This is the place for unforgettable cocktail hours, romantic date nights or a casual evening out with friends. You arrive through the elegant ambiance of The Coeur d’Alene Resort, then take an elevator ride to the 7th floor to be greeted by a wall of wine bottle displays.

Lakeview Lounge is happy to offer you any bottle from Beverly’s 30,000-bottle collection, or top-shelf liquors from around the world. Recommended cocktails include the North Star Sour or the Cucumber Cosmopolitan.

Guests also have full access to Beverly’s Northwest-inspired dinner menu. For a local’s secret, try the sunset dinner special, served Monday-Thursday nights from 5-6 p.m., with options such as Seafood Paella, Filet of Sirloin or Honey Truffle Chicken, which is crispy fried with whipped Yukon potatoes, skillet corn and honey truffle butter.

“I’ve seen some of the most incredible sunsets from up here,” Colleen says.

“Grab a seat by the bay windows, order a beverage and bask in the beauty of endless painted skies.”

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Good company, good welcome, can make good people."

-William Shakespeare

Situated on the 7th floor of The Coeur d’Alene Resort, Beverly’s Lakeview Lounge is open from 4 p.m. to close for a memorable experience any time of the evening.

208. 765. 4000 |

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A R T S & C U LT U R E

The of Story by David Kilmer Photos by Angus Meredith and Quicksilver Studios

A conversation with the painter Jeff Weir is hard to get and well worth the time. He has been discovered by the world, and his enigmatic bears, bright bison and shadowy cowboys are in high demand. And in that discovery, he stands at a crossroad of his young life. Over lunch near his downtown studio, he tells me of the latest stroke of serendipity.

“I drove some canvases to Denver, and there was this huge rainstorm, so I pulled into Jackson,” he says. “There’s a gallery there on the corner that I really wanted to be in; the kind of place it would be a dream if it ever happened. And the gallery owner said, ‘I’ll take your work, here in Jackson, and in Park City.’ That feeling, it’s unbelievable.”

“T he trail is the thing, not the end of the trail. T ravel too fast, and you miss all you are traveling for.”

–Louis L'Amou r

Those encounters left a lasting and melancholy mark.

“There’s nothing left to go cowboy anymore,” he says. “There’s no wild adventure left to chase. Everyone and everything is too tame. Where is the blue collar man’s adventure today?”

And so he stands at an oversized canvas all day and slashes with a brush. But which days do you paint, and which days do you play with the kids? Which days do you fix the truck and do the chores?

What days do you chat with new clients, and what days do you lock the doors, turn up the music and do that one thing you know you were put on this green Earth to do?

“Solitude is the most productive, and the hardest to find,” he says. “I can balance the schedule to be perfect for everyone else, but it doesn’t work for me. It needs to be a teeter totter. I need to plunge, and then come up, and then plunge again.”

It's

far more than he dreamed of when he left home at 18 to pursue art, lived by the railroad tracks and learned how to run a chainsaw perilously high in the trees from a band of rough-and-tumble characters.

Way more than he imagined when he would come home to his pregnant wife after working a saw all day, set up an easel in the basement and throw paint on canvas.

Now, nearly overnight, collectors are buying up his art as fast as he can make it. I see the strain in his brow and hear it in his deep voice. Now that everybody wants Jeff Weir, decisions loom. He has unearthed a vein of rich gold, but how fast does he really want to mine? And at what cost to the rest of his life?

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“I don’t know, compared to running a chainsaw all day, the work itself isn’t super laborious,” he says. “Like I could push to produce. But I notice a tipping point. It’s a real rush to meet a deadline, and it produces great work, but there’s also times when I shouldn’t be doing anything today. You need to have a full life to pull from, and if all you’re doing is creating without taking anything in or living that life, all you’re stuck with is an empty container.”

He is 29 with a much older man’s soul, longing in many ways for another era.

When he got into trouble as a young lad, he’d have all his things taken away except for books. So he read all the Louis L’Amour westerns he could find. At a relative’s cattle ranch, he rode horses and helped with branding and dehorning.

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To

beat the distractions, avoid the temptations, to bring all the cows home as it were, he knows in his bones there are certain things that matter most. A partner who is solid. “My wife is my grounding,” he says. “Where I’ll go Cloud Nine, she’ll just look at me and say, ‘What are you doing?’ But at the same time she’s helped me push for things and been my biggest advocate.” Friends, not those artistic, high-society types, but the ones that are down in the dirt with you.

“Those kinds of friends make ideas soar.”

And most of all his kids, three-year-old Bodin and one-year-old Lucille. “My son is the best encourager ever. He’s always saying, ‘Good job, Dad!’”

And so he pushes forward, craving the wilder West in a tamer place, a tamer time. Hard not to wonder what a man who strikes gold is supposed to do with it, exactly.

“Maybe I should be buying a huge building downtown, filling it with this crazy art studio, and growing the art community,” he says. “But I don’t want to be a landlord. What I really want to do is take my kids to see Yellowstone and buy a few acres in Montana. I want them to grow up outdoors, with horses, with all the family we have here. I want to paint, and I want to be left alone.”

The animals he creates look back at us in kinship. They are expressive, almost joyous; a direct connection you feel acutely in the wild, but never with most wildlife art. Jeff sees into their souls and gives us a glimpse.

“As a kid we had land out back, and I spent all my time out there, trespassing over fences, always looking for animals.

Every one I saw was a great encounter.”

Conversely, in his more recent work, the human studies are curiously blank in the faces. Elusive, masked, ghostlike. That could be me, his viewers think. That could be my friend, my grandfather. And this is the trick of really good art, whether in film, on the page or on the wall. It invites you to complete the story. Things are way more interesting that way.

Lately, Jeff ’s been playing a lot of outlaw country singer Colter Wall, the growling baritone filling his brick studio, setting the mood as he slings paint: “He got the devil on his shoulders and the law man on his tail.”

So where does the ride go from here?

“Two things I’ve always wanted: To be able to paint, and to be able to spend as much time with the people I love as I wanted,” he says. “I’ve been told all my life that what I wanted out of life wasn’t mine, or that I couldn’t get it. All of a sudden, life’s just a whole lot different and better than I thought it could be. Now I can come into the studio really early, and then I can go home early and wake my kids up from their nap. My son’s first year of life, I just worked all the time and I never saw him. Now I can spend as much time as I want with him, and we’re going to have an amazing family life, for the rest of his life, and my daughter’s life.

“I used to think that art was all about suffering, that I had to be exhausted from working hard all day and then stay up nights painting. That I didn’t deserve it. Now I can come in here and paint whatever I want every day. I’m just super grateful.”

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DINING GUIDE

BAKERY BY THE LAKE

BEVERLY’S RESTAURANT

A Family Owned Cafe & Bakery

Beverly’s, The Coeur d’Alene Resort’s signature restaurant, overlooks the lake from the seventh floor, with fine dining in an atmosphere of casual elegance.

Praised by food critics as one of America’s top restaurants, Beverly’s offers innovative cuisine using the freshest locally sourced ingredients by season.

Reservations suggested.

Started in 2007 by a father and son with a vision of crafting artisan breads, delicious pastries, and traditional espresso drinks. In 2008 we added a line of hot sandwiches, soups, and salads. Recent additions to our menu include beer, wine and pizza on Fridays & Saturdays!

601 E Front St. #104, Cd’A, ID (208) 415-0681 Bakery by the Lake East 315 Coeur d’Alene Dr., Cd’A, ID (208) 500-2424 bakerybythelake.com

The Coeur d’Alene Resort 115 S 2nd St., 7th floor Coeur d’Alene, ID 83814 (208) 763-3950 beverlyscda.com

VINE & OLIVE EATERY AND WINE BAR Located in the heart of Riverstone offering European inspired menu executed with NW flair in a warm, inviting atmosphere and industrial chic decor. Dynamic Northwest wine list with interesting imports and 8 local taps. Beautiful private room seats 12 and is home to our floor to ceiling wine club bins. Covered patio seating in the summertime.

2037 N Main St., Coeur d’Alene, ID (208) 758-7770 • vineandolivecda.com

KAIJU SUSHI Mouthwatering Monstrous Sushi!

Now Open Late!

11:30am - 12:00am

Located in Beautiful Downtown CdA on the corner of 5th and Sherman.

Open for lunch and dinner.

Serving beer and signature spirits.

424 Sherman Ave. Coeur d’Alene ID, 83814 (208) 966-4019 kaijusushicda@gmail.com

TITO’S ITALIAN GRILL & WINE SHOP

Our fresh menu features Italian cooking with a Mediterranean twist.

We are downtown Coeur d’Alene’s original Italian restaurant, with indoor and outdoor seating on Sherman Ave., private dining area, brick oven and fully stocked bar and premium wine collection in our wine shop.

210 E Sherman Ave. Coeur d’Alene, ID 83814 (208) 667-2782 titoscda.com

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The

Floating Green Restaurant

THE FLOATING GREEN Coeur d’Alene Resort Golf Course, this restaurant makes a fabulous dining experience for any meal of the day. Northwest-inspired cuisine and traditional fare with full bar service and an excellent wine selection.

The Cd’A Resort Golf Course 900 S Floating Green Dr. Coeur d’Alene, ID 83814 (208) 765-4000 floatinggreenrestaurant.com

THE OVAL OFFICE BISTRO & MARTINI BAR Distinctively different, in our original White House location, The Oval Office is a quaint, romantic restaurant that serves Northwest cuisine with a foreign flair. You will love the steaks, ever-changing fresh fish selection and extensive selection of appetizers and martinis to choose from. Take advantage of the best happy hour in the Northwest. 3-6pm and 9-11pm daily.

620 N Spokane Street Post Falls, ID 83854 (208) 777-2102

CRICKET’S Restaurant & Oyster Bar Indoor and outdoor seating with a full food menu and the largest liquor selection in downtown Coeur d’Alene! First opened in 1985, Cricket’s has stood the test of time.

Maybe it’s because Cricket’s is the only game in town for oysters, or maybe it’s their vast menu that spans from build–your–own pizzas to steaks and sandwiches. Whatever it is, it’s working. Happy Hour from 4pm–7pm.

424 E Sherman Ave. Coeur d’Alene, ID 83814 (208) 765-1990

DINING GUIDE

WHISPERS

ABI’S ICE CREAM

The Coeur d’Alene Resort 115 S 2nd Street Coeur d’Alene, ID 83814 (208) 765-4000 cdaresort.com

112 N 4th St. Coeur d’Alene, ID 83814 (208) 930-0699 abisicecream.com

A waterfront lounge with a cool vibe, Whispers is the place where the bar staff put a superb twist on the classic shaker martini, with flavors like Cosmo, Lemon Drop or Chocolate.

Get cozy and enjoy a drink by the fireplaces above Lake Coeur d’Alene.

TAPHOUSE UNCHAINED Lunch, dinner and 24 craft beers and ciders on tap. This unique cycling-themed bar is the ideal sports watching-location. Build a 6 pack to-go with our NEW Bottle Shoppe featuring 250 bottles from over 100 breweries.

210 E Sherman Ave. Coeur d’Alene, ID 83814 (208) 765-4000 cdataphouse.com

CAPONE’S PUB & GRILL Capone’s is the sports bar and beer Mecca of Coeur d’Alene, Hayden, Post Falls and now the Ponderosa Golf Course. An extreme selection of craft beer (41 on tap), excellent food, and the best pizza in town and a full liquor bar, Capone’s is THE place to be for any sporting event, party or night out.

751 N 4th St. Coeur d’Alene, ID 83814 (208) 667-4843 Also in: Post Falls, Hayden & PonderosaGolf Course caponespub.com

DOCKSIDE

Celebrate your North Idaho getaway at The Coeur d’Alene Resort’s family restaurant, open daily for breakfast, lunch and dinner at the water’s edge.

Dockside is known for their legendary Gooey Desserts, 18-foot salad bar and stunning views of the Boardwalk and Marina.

The Coeur d’Alene Resort 115 S 2nd St. Coeur d’Alene, ID 83814 (208) 765-4000 docksidecda.com

At Abi’s, our flavors are fresh, unique, “clean” and ever-changing! We will always carry fan favorites, however we are always experimenting with seasonal and creative ideas to ensure you never feel like your options are limited. Combine our ice cream with hand crafted hot coffees and chocolates, and decadently sinful sweet baked goodies, for the ultimate dessert experience.

THE CEDARS FLOATING RESTAURANT A Coeur d’Alene landmark that is rich in tradition. Enjoy this unique award-winning floating restaurant with 360˚ views of Lake Coeur d’Alene.

Entrees include a large selection of fresh seafood, aged steaks, prime rib and pasta specialties. Located only a few minutes from downtown.

1514 S Marina Dr. Coeur d’Alene, ID 83814 (208) 664-2922 cedarsfloatingrestaurant.com

THE WHITE HOUSE GRILL

If you want a taste and feel of the Mediterranean while drinking Ouzo and eating a crazy amount of garlic, just drive to Post Falls to be with us in our crazy, noisy, but also romantic White House Grill. Guests can enjoy seasonal outdoor dining on the patio.

“You love garlic; we love you!”

Full bar, extensive wine list, 12 beers on tap.

702 N Spokane Street Post Falls, ID 83854 (208) 777-9672

THAI BAMBOO Considered one of Coeur d’Alene’s finest restaurants, Thai Bamboo has served millions of Thai and Asian dish entrees to the greater Spokane & CdA community since opening in 2001. Enjoy our award winning food, amazing decor and top shelf service. Step inside and be transported to a beautiful, exotic, and tasty place.

(208) 667-5300 2010 N 4th Street Coeur d’Alene, ID 83814 thaibamboorestaurant.com cdamagazine.com

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DINING GUIDE

MULLIGAN’S BAR & GRILLE

Mulligan’s Bar and Grille features home-style comfort food and is open daily for breakfast, lunch and dinner.

They offer signature dishes such as Mulligan’s legendary omelets, home-style chicken fried steak, premier steaks and seafood and a garden-fresh salad bar.

(208) 765-3200 506 W Appleway Ave. Coeur d’Alene, ID 83814 cdainn.com/mulligans

KOOTENAI RIVER INN Great Food and Great Service

The Springs Restaurant & Lounge is known for the best steaks and seafood in the region, and you’ll see why when you try our mouth-watering recipes for yourself. Whether for breakfast, lunch or dinner, sample the best our area has to offer while you enjoy riverside views and the wildlife of North Idaho.

Check out our great monthly specials.

(208) 267-8511 7169 Plaza Street Bonners Ferry, Idaho 83805 kootenairiverinn.com

SWEET LOU’S RESTAURANT AND TAP HOUSE

Open every day, 11am to 10pm Terrific traditional and regional fare.

Serving hand-cut steaks, freshly ground burgers, wild salmon and smoked ribs.

Family-friendly environment.

601 E Front Ave., Cd’A (208) 667-1170 477272 US 95, Ponderay (208) 263-1381 Opening Spring 2022 in Athol sweetlousidaho.com

MACKENZIE RIVER PIZZA, GRILL & PUB PIZZA. BEER. GOOD. 405 W Canfield Ave. Coeur d’Alene, ID (208) 772-5111 mackenzieriverpizza.com

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VICINO PIZZA Neapolitan Style Pizzeria in Riverstone.

Wood fired pizzas, salads and the best meatballs in town. CDA’s only 100% Italian wine list. Six draft beers and 5 TVs with NFL Sunday Ticket for the sports fanatic in a casual Italian farmhouse setting. Expansive bar, plus seating at the garage door overlooking our large patio area for outside dining.

2385 N Old Mill Loop Coeur d’Alene, ID (208) 758-7997 vicinopizza.com

FISHERMAN’S MARKET Best Seafood in Town!

Contemporary counter-serve offering sushi & other dishes such as fish tacos plus a seafood market where you can buy the freshest seafood to take home!

12 varieties of fish & chips, sushi, smoked fish, soups, salads, beer, wine and sake.

(208) 664-4800 215 W Kathleen Ave Coeur d’Alene, ID 83814 FishermansMarketCdA.com

IRON HORSE Long time bar/grill with diverse American menu & specialty drinks, Karaoke nights and live music Friday and Saturday. Weekend breakfast specials, 2 for 1 cocktails Wednesday nights & Friday nights.

407 E. Sherman Avenue Coeur d’Alene, ID 83814 (208) 667-7314 Call for details

THE PENTAGON BISTRO & MARTINI BAR Sunday - Thursday 3:00pm - 10:00pm

Friday - Saturday 3:00pm- 11:00pm

1400 N Meadowwood Ln. Liberty Lake, WA 99019 (509) 891-7790

bestblindsandawnings.com

DISCOVER COEUR D'ALENE

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All Things Irish carries all the Irish and Celtic products you’ve come to expect, imported from Ireland and selected especially for their quality and appeal.

We make regular buying trips to Ireland throughout the year, so that we can provide you with one-of-a-kind, limited availability items you won’t find elsewhere!

315 Sherman Avenue Coeur d’Alene, ID 83814 FB @AllThingsIrishGifts www.all-thingsirish.com info@all-thingsirish.com 208-667-0131 4

We believe in the great artists of our region.

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406 E. Sherman Avenue www.cdafinejewelers.com 208-667-2555

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Est. 1972 208-667-7314 407 Sherman, Downtown Coeur d’Alene www.ironhorsecda.com 491191

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Thank You for Supporting Us,

Your Local Artisan Ice Cream & Dessert Shop!

112 N 4TH ST, COEUR D’ALENE 208.930.0699 Open 7 days a week www.abisicecream.com

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