ISSUE 4
FALL 2016
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TABLE OF CONTENTS
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I NT ER RVIEW Pg: 54-61
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wyoming magazine
A L AST F R O NT I E R F O R T H E M O D E R N - D AY P I O N E E R . Pg: 6-15
TO D E C O R AT E Y O U R H O M E W IT H ST R I N G L I G HT S Pg: 18-20
C A N N I N G & P R E S E R V I N G T H E S E AS O NS B O U NT Y
Pg: 22-26
Pg: 30-35
pg 5
WYOM A LAST FRONTIER FOR THE MODERN-DAY PIONEER BY VIRGINIA SCHMIDT PHOTO MEGAN BAUMEISTER
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MING pg 7
wyoming magazine
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WYOMING
IS A PLACE FOR DREAMERS AS WELL AS DOERS
Growing up here, the endless open sky, rolling sage—kissed plains and sheer mountain silhouettes planted the dreams of a pioneer in my heart. I traveled around the world looking for a frontier where those dreams could grow. You know what happens next. It’s the time—old parable: What you are looking for is and always was right back where you started. This chapter of my life is a classic tale of coming home, but I’m not just coming home to anywhere. I’m coming home to Wyoming (Wy-home-ing). Wyoming: One of the last frontiers big enough to nurture a pioneer spirit. Double Doc Ranch, with locations just east of Cody and just west of Shell, is the place that raised me. The place I fell in love with riding horses and writing stories, the place that gave me the idea anything was possible, and all it took was a strong imagination and dedicated work ethic to make aspirations real. Now I see Double Doc Ranch—which to me is just a smaller symbol for the whole vast state of Wyoming—doesn’t just have to be the place where my dreams began, but where they can come to fruition.
“IT’S THE TIME-OLD PARABLE: WHAT YOU ARE LOOKING FOR IS AND ALWAYS WAS RIGHT BACK WHERE YOU STARTED.”
pg 9
“DREAM UP A WAY TO MEET A NEED, AN
WYOMING WILL GIVE YOU THE SPACE T While much of the rest of the world seems bustling with people vying for the same position or patent, Wyoming lies before us like a lush ripe field with hardly enough people to bring in the hearty crop. The modern-day pioneer could be compared to the entrepreneur, and if you want your slice of what Wyoming has to offer, don’t look for want ads in the paper: Look for a want in the fabric of the community. Dream up a way to meet a need, and Wyoming will give you the space to fill it. When it comes to Double Doc Ranch, the facility has a long and rich history of Quarter Horse racing and breeding and Missouri Foxtrotter showing and breeding. Yet, for the past decade, a jaw-droppingly comprehensive horse facility had gone largely unused and was beginning to weather. I sensed that even with all the wonderful horse facilities around our area, this extreme concentration of equine people needed the Double Doc to again offer itself up as a community center for horse care and activity of all kinds—boarding, lessons, training, clinics, competitions—whatever the community might want. The other side of Double Doc Ranch is a small-scale grass-fed cattle operation. This past year, my family began in earnest to transition our herd toward Certified Organic to benefit both our cattle and the land. In the process, we discovered Wyoming—the Cowboy state with such a strong ranching legacy—does not yet have a USDA-approved slaughter and processing facility within its state borders. This means no Wyoming rancher can sell Wyoming beef directly to consumers outside the state without trucking their cows to Montana and/or Colorado, etc. So, currently we are working to open Wyoming Legacy Meats, the first USDA slaughter and processing facility in Wyoming. We seek to empower small Wyoming ranches like the Double Doc and to make quality Wyoming beef accessible to Wyomingites and to the world.
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ND
TO FILL IT.”
pg 13
“WYOMING’S HISTORY PROVIDES A
FOUNDATION; ITS FUTURE IS FOR TH
ARE READY TO SIT DOWN AT THE DR
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A DEEP, ROBUST
HE PIONEERS WHO
RAWING BOARD.�
There are so many needs to be met in this great state, and so many means by which to meet them. Just like various aspects of Double Doc Ranch, Wyoming offers an impressive, largely unused framework of possibilities. It just needs dreamers who are ready to do the manifestation work to come in, spruce it up and continue building on. Wyoming’s history provides a deep, robust foundation; its future is for the pioneers who are ready to sit down at the drawing board.
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WWW.SHERIDANBRAND.COM
Ten enchanting ways to decorate yourr home with string lights By Emily Jewell
wyoming wy yom omin ing in gm magazine ag gaz azin ine e
pg 18
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used for decorating the Christmas tree, string lights have developed into a way to decorate your home year-round, and it is easy to see why. String lights can be picked up just about anywhere and are a great economical way to add some sparkle and whimsy to your interior design. There are lots of different ways to use H VWULQJ OLJKWV EDVHG RQ \RXU VW\OH DQG \RXU OHYHO RI KDQGLQHVV VR UHDG RQ WR ÀQG WK best way for you to light up your home.
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ive you oes this g Not only d way, d te expec n u n a in lights ll! Hang your string lay as we p se is u d h n to o e s c pty stretc r photo the chan ross an em keep you c a to e s k t e w Ta g ro l. l u al fee but yo orizonta a whimsic en in a few h r more of fo s and fast e your lights m g e a th im g d za re g su zi a tre of wall, or our most ins. rsions of y g clothesp n si u ts printed ve h lig g n ri st our them to y
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wyoming magazine
r e p a P a e 10. Creat h t a e r W y l i Do
way to expensive Another in to make a is ng lights ri st r u o y during the with n be used te crafting a c ra o is it can rp th o c ile in corations, ath. Wh e re d r w u o ily y o d ess into a shine to paper ore brightn what dd some a m g to n s ri y b a holid g on round to Dependin sed year l wreath. ta also be u ray paint e sp m a to t in with ht wan ig m u o ts around y room. Beg string ligh oing for, r g u e o ’r y u p o o y ke your color dry, lo isty tie. Ta wreath is tw e a th g e e n c si n u it. O lights then plac ecure the e center, S th . g in n ra ri le xt e o e h th all add d cut a sm g a hot glue gun, doilies an sin U . ts h . lig e ok them on th to complete the lo p to n o s e ili do
pg 20
pg 21
SAVING SUMMER:
CANNING AND PRESERVING THE SEASON’S BOUNTY BY CLAIRE CELLA
THOSE FROM WYOMING
know winter comes quick and often without warning here. One day you’re enjoying lemonade dotted with blueberries on a sun-bathed porch, and the next, you’re shoveling sidewalks, pining after the juice of a freshly cut watermelon. Certainly, with the technological advances of today, there must be a way to continue to enjoy the bounty of summer year-round? And there is—a profoundly simple way that involves a technology that’s been around for centuries: canning, pickling and other forms of food preservation (that also includes drying, salting, freezing, dehydrating and smoking). Despite their age, these early food preservation methods are still very much in use today, and even on the rise in America, with everything from weekend workshops to classes and clubs. A majority of those who can, pickle and preserve tend to live in rural areas—areas not uncommon to Wyoming’s own geography. In the past, preservation was an essential part of the autumn season for families who relied on these foods during long and dark winters. When settlers began moving to Wyoming, the pioneer women EHFDPH TXLFN H[SHUWV DW LPSURYLVDWLRQ FUHDWLYLW\ DQG HIÀFLHQF\ LQ WKH NLWFKHQ 7R have food during the winter, preservation was critical. While modern conveniences of refrigeration and neighborhood grocery stores have GLVWDQFHG XV IURP WKHVH E\JRQH WHFKQLTXHV RWKHUV ÀQG SXUH SOHDVXUH LQ SRSSLQJ open a jar of tangy green tomatoes in the middle of March—tomatoes plucked straight from garden vines many months ago—that make it worth the effort. There are other reasons to preserve, too: necessity, health, reducing your ecological LPSDFW FUHDWLQJ D VHQVH RI VHOI VXIÀFLHQF\ DQG VDYLQJ PRQH\
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For those not immediately inclined to pick up the craft, food preservation can actually bean ambitious adventure or an artful practice, depending on your perspective. Before the cold sets in, it can be a serious scramble to harvest and preserve as much food as you can—and this can be as daring an undertaking as one would like. A bounty of native edible delights in bushes and bundles await Wyoming foragers on local H[SHGLWLRQV ZKHUH \RX FDQ ÀQG WKH OLNHV of wild plums, rose hips, buffalo berries, prickly pear cactus, gooseberries, black chokecherries, wild onions and wild asparagus. At home, other compelling à DYRUV FDQ ÀQG WKHLU way into jars through the use of herbs, aromatics, citrus and infusions—think lavender, rosemary and orange peels— creating an almost magical concoction that can be unearthed from the cupboard in the dead of winter. The possibility of experimenting with an almost limitless combination of spices, aromatics and infusions has chefs and at-home-cooks pickling and canning everything from peaches to cactus to watermelon rinds.
XVLQJ DQ\ PHWKRG LV WKDW LQGLYLGXDOV ÀQG a tested recipe and follow that recipe so that it is safe.� He recommends using the recipes, tips and techniques on the University of Wyoming’s Extension website, or in books or publications produced by Ball and Kerr. Recipes found on the internet, although often tantalizing and tempting, may not be thoroughly researched or tested and will not ensure the food has been properly preserved. Canning and pickling, focused on in this article, aim to kill the harmful bacterium ( C l o s t r i d i u m botulinum) or other microorganisms that grow in foods and can cause illness. 3LFNOLQJ³ZKLFK FDPH ÀUVW DFFRUGLQJ to archeologists and anthropologists ZKR IRXQG DQFLHQW 0HVRSRWDPLDQV ÀUVW pickled in 2400 BC—involves pouring an acidic solution or a saltwater brine over fruits and vegetables, encouraging an environment that is too acidic for the bacteria to grow. This safely preserves the food and imparts that characteristic tang.
FOOD PRESERVATION CAN BE AN AMBITIOUS ADVENTURE.
Food preservation does involve a bit of a learning curve and there are a few precautions that need to be taken to ensure safety. Kentz Willis, an educator at the University of Wyoming Extension Nutrition Programs, says the most important thing when preserving food
pg 23
Another way to destroy bacteria is to heat IRRGV DERYH ) IRU RYHU ÀYH PLQXWHV³ and this is the idea behind canning. Canning emerged in France in the early 1800s, when a young chef, Nicola Appert, discovered heat was the key element to preventing bacteria growth. His initial process was very similar to our water-bath method today—after placing food inside glass jars, he corked them, sealed them with wax, wrapped them in canvas and boiled them. Today, we also have pressure canners—devices that build up hot steam in an airtight cavity, also killing off the bacteria. His initial process was very similar to our water-bath method today after placing food inside glass jars, he corked then, sealed them with wax, wrapped them in canvas and boiled them. Today, we also have pressure canners devices that build up hot steam in an airtight cavity, also killing off the bacteria. Canning in Wyoming can also be a bit trickier because of the state’s higher altitude. The lower atmospheric pressure causes water to boil at lower temperatures and means the cans will either need to boil longer with the water-bath method or the pressure will need to be increased when using a pressure canner. For the most recent processing times, visit the US Department of Agriculture’s Complete Guide to Home Canning.
To start preserving food, you’ll need: a tested recipe, clean glass jars with properÀWWLQJ OLGV DQG EDQGV D VSRRQ ODGOH RU funnel and, of course, the food you’d like to preserve. Rather than go into the details of each process, below are a few recipes from the Wyoming Extension, that, when coupled with proper instructions, will get you through WKH ZLQWHU VDIH DQG VDWLVÀHG
General Canning Procedures Wash the half-pint or pint jars to be used. To sterilize, place empty jars open side upon a rack in a boiling-water canner or a large pot. Fill the canner with hot (not boiling) water to 1 inch above the top of jars. Boil the jars for 15 minutes. Using a jar lifter or plastic-covered tongs, carefully remove and drain the jars or ÀOO LPPHGLDWHO\ ZLWK IRRG :LWK FDQQHG whole fruit, fruit syrups and butters (but not jellies or jams), remove air bubbles by pressing a rubber spatula between food and side of jar at several locations. Wipe the jar sealing edge with a clean, damp paper towel and tightly screw RQ WKH OLG 7R SURFHVV ÀOO WKH ERLOLQJ water canner halfway with water and SUHKHDW WR ) /RDG WKH ÀOOHG MDUV onto a rack and lower into the canner. Add boiling water, if needed, so that the water is 1 inch above jars. Cover, boil vigorously, and then lower the heat
to maintain a gentle boil. Process the jars for the appropriate time described. After processing is completed, remove jars from the canner and place on a towel or rack. Do not re-tighten bands. Allow to cool for 12 to 24 hours. Remove screw bands and check lid seals. If the center of the lid is indented, wash, dry, label and store jar in a clean, cool, dark place. If the lid is unsealed, refrigerate and use within 4 weeks. Jellies, jams and other wild berry and wild fruit products are best if used within 1 year.
pg 25
FOOD PRESERVATION RECIPES PRICKLY PEAR JELLY
WILD PLUM BUTTER
3 cups cactus juice (made from approximately 12 cups ripe cactus fruit) ½ cup lemon juice 1 package of powdered pectin 4½ cups sugar Jelly bag or three layers of cheesecloth Sterilized half-pint or pint jars
Wild plums ½ pint sugar Ÿ teaspoon cinnamon 8 teaspoons cloves Sterilized half-pint or pint jars
Recipe courtesy of the University of Wyoming Cooperative Extension Service
Use tongs and gloves to gather and handle the cactus IUXLW 7R SUHSDUH FDFWXV MXLFH ULQVH DQG VFDOG WKH à HVK\ fruits. If possible, remove any damaged spots but you do not need to remove the small spines or prickles. Cut into halves, barely cover with water, and simmer for 15 minutes. Pour into a jelly bag or cheesecloth layers and squeeze out the juice. Discard pulp. Mix the cactus juice and lemon juice with the powdered pectin. Place over high heat and stir until the mixture comes to a rolling boil. Add sugar, bring to a vigorous boil again and boil for 1½ minutes, stirring constantly. Remove from heat, skim off any foam, and pour quickly into hot sterilized half-pint or pint jars, leaving Ÿ-inch head space. Wipe the sealing edge of the jars with a clean, damp paper towel. Adjust the lids and process in a boiling-water canner as indicated for altitude.
Recipe courtesy of the University of Wyoming Cooperative Extension Service
Wash the plums. Boil for 15to20 minutes or until the skins are tender. The fruit can be boiled a second time for extra juice. Squeeze out the pits and press through sieve to remove the skins. If you prefer, you can puree the pitted plums in a blender instead of sieving it. Measure the plums into a pot, adding one-half as much sugar, if GHVLUHG IRU HDFK SLQW RI IUXLW ,I \RX SUHIHU D WDUW Ă DYRU rather than a sweet one, sugar can be decreased or eliminated. For each 2 cups of fruit, add the following: Âź teaspoon cinnamon and 8 teaspoons of cloves. Bring the ingredients to a boil and simmer uncovered, stirring frequently until desired spreading consistency. Plum butter will thicken as it cools. Spoon mixture into hot sterilized half-pint or pint jars, leaving Âź-inch head space. Remove air bubbles, wipe the sealing edge of the jars, adjust the lids and process in a boiling-water canner as indicated for altitude.
PICKLED SWEET GREEN TOMATOES
Recipe courtesy of the University of Wyoming Cooperative Extension Service
10–11 pounds green tomatoes (16 cups sliced) 2 cups onions, sliced Ÿ cup canning or pickling salt 4 cups vinegar (5-percent acid) 3 cups brown sugar 1 tablespoon mustard seed 1 tablespoon allspice 1 tablespoon celery seed 1 tablespoon whole cloves Spice bag or cheesecloth to hold spices Sterilized half-pint or pint jars Wash and slice tomatoes and onions. Place in a bowl, sprinkle with the salt and let stand 4 to 6 hours. Drain. Heat vinegar on the stove, add the sugar, and stir until dissolved. Tie mustard seed, allspice, celery seed and cloves in the spice bag or cheesecloth. Add the bag to the vinegar mixture along with tomatoes and onions. Bring to a boil and simmer 30 minutes stirring as needed to prevent burning. Tomatoes should be tender and transparent when properly cooked.
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pg 29
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BY TRAVIS PEARSON pg 31
The flip-flops and tank tops are stored away until next year. The 100-degree days are long gone, and the outdoor concerts and days on the lake are a fading memory. :LWK VKRUWHU GD\V DQG IURVW\ PRUQLQJV LWĹ?V RIĆ“FLDOO\ IDOO LQ :\RPLQJ %XW WKDW QHHG QRW VFDUH \RX LQVLGH DQG LQ WKLV LVVXH ZHĹ?YH JRQH WR JUHDW OHQJWKV WR FRQYLQFH \RX WKDW WKH DSSURDFK RI DXWXPQ GRHV QRW PHDQ DEDQGRQLQJ DGYHQWXUH 5DWKHU IRU PDQ\ UHDVRQV JHWWLQJ RXWGRRUV WKLV VHDVRQ OHWV ORFDO DQG YLVLWRUV WDNH DGYDQWDJH RI WKLV VHDVRQĹ?V VHUHQH VROLWXGH DQG VHQVDWLRQDO VFHQHU\ :LWK WKDW VDLG WKLV LV VWLOO :\RPLQJ DQG ZHĹ?UH DW KLJK HOHYDWLRQV 7KDW PHDQV DQ\WLPH DIWHU /DERU 'D\ FRXOG EULQJ LPSURPSWX EOL]]DUGV RU LFH FROG QLJKWV ZKLFK UHTXLUHV D FHUWDLQ VHW RI JHDU LI \RXĹ?UH JRLQJ WR EUDYH WKHVH XQSUHGLFWDEOH HOHPHQWV HVSHFLDOO\ RYHUQLJKW %HORZ DUH D VHW RI UHFRPPHQGHG JHDU \RXĹ?OO ZDQW WR FRQVLGHU LQ \RX KHDG RXW LQWR WKH ZRRGV
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CODY
COFFEE
Luging is one of the most precisely timed sports in the world. The DWKOHWHV ZKR UDFH VXSLQH IHHW ÀUVW DW VSHHGV RI XS WR PSK DUH FORFNHG DFURVV WKH ÀQLVK OLQH DW WKH WKRXVDQGWK of a second. It is a sport that requires the utmost understanding of balance, subtlety and composure from its competitors. The slightest movement, mentally or physically, at such high hurtling speeds, could easily lead WR GLVDVWURXV FRQVHTXHQFHV 6WHHULQJ LV FULWLFDO 5Hà H[ LV key. The athletes have no protection, and there are no brakes. Life doesn’t have brakes either, Jesse Renfors is starting to understand. Once a member of the US National Luge team (he just barely missed the chance to represent the country in the 2002 Winter Games in Salt Lake City), Renfors now owns and operates Cody Coffee Roasters, D VPDOO EDWFK FRIIHH URDVWLQJ IDFLOLW\ DQG IXOO à HGJHG creperie and cafe in Cody, Wyoming. What started as an endeavor driven by the curiosity of a natural-born entrepreneur and the boredom of a stay-at-home-dad rapidly slid into a wholesale delivery service. And then a mobile coffee cart. And then a brick-and-mortar. In just three years. Now that’s speed.
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pg 45
“A peanut roaster came too...He bought it on a whim, thinking it would give him something new to pursue —a playful curve to his life.”
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“It was unexpected,â€? Renfors says, laughing with a humble honesty, seated at one of his very own chairs at the cafe. But once he started, gravity kicked in and there truly seemed to be no brakes. In 2012, he, his wife Michelle, and his two young sons, Owen and Alex, moved to Cody from the upper peninsula of Michigan where Renfors had grown up. Along with suitcases, furniture and toys loaded into and strapped atop the car, a peanut roaster came too—Renfors’ newest toy. He bought it on a whim, thinking it would give him something new to pursue—a playful curve to his life. Once in Cody, he began perusing YouTube videos and reaching out to fellow roasters to learn how to roast coffee. Without giving away DQ\ VHFUHWV KH DGPLWV LW LVQ¡W DV GLIĂ€FXOW DV LW PLJKW DSSHDU ´,I \RX can cook a steak, you can roast coffee.â€? In 2013, he bought a 1971 camper for $600 and moved his project from the family garage LQWR WKH DSWO\ QDPHG ´5RDVW &RDFK Âľ 2Q &RG\ $UHD &ODVVLĂ€HGV the town’s Facebook version of Craigslist, he began offering free samples of his coffee in 3-ounce jars. The samples soon turned into sales and for three years, Renfors ran his operations door-to-door, delivering freshly roasted beans, often still warm, to doorsteps. Just this year, Renfors got the idea to go mobile too and offer his coffee in hot liquid form. In the spring, he bought a vintage teardrop cart, funded by a successful Kickstarter campaign, with plans to set up the impromptu shop at the Silver Dollar Bar patio during the summer. Then, a sharp curve came—he was offered a deal on the old Stewart’s Mercantile space near the Yellowstone Regional Airport. Of course, there’s always that bit of friction and fear-driven inertia WR Ă€JKW ´, ZDV VR KHVLWDQW DW Ă€UVW Âľ KH VD\V WDONLQJ DERXW WKH PRYH LQWR the cafe space with a crepe concept. “In Wyoming, it’s a state of burgers and beef and big hearty meals. And here I am offering a light meal? A crepe?!â€? But Renfors says it’s that kind of doubt that gives him the drive because “you dig so much deeper, you want to prove people so wrong.â€?
pg 47
So with no loss of composure, he slid right in, with a soft opening in June and a steady stream of customers through the doors. He’s barely had time to look up. But, he has his sights set on improving his systems, becoming PRUH HIÀFLHQW³IDVWHU \HV DOZD\V IDVWHU³ and expanding his roasting facilities. He’s currently still roasting out of the camper— although he’s since upgraded to two sixpound roasters that allow him to crank out 500-600 pounds a week. He says he still spends many nights roasting after a full day at the restaurant, in order to supply loyal retail accounts in town and across Wyoming. Cody Coffee can be found everywhere from the local Legends Bookstore in downtown Cody to Casper to Dubois. He’s been wildly successful in Dubois, he chuckles. He speculates that the entire town, population 995, might be drinking Cody Coffee. Although the source of his beans changes based on availability (he buys from brokers on the West Coast), the ethics remain—fair trade, single-source, organic. He includes origin information with his roasts online from the names of the growers to the regions they wyoming magazine
hail from to the dates they were harvested. Customers can rely on a selection of beans from Nicaragua, Honduras, Colombia, Peru, Guatemala, Sumatra and Ethiopia in a range of bold and black to mellow and earthy. Renfors is also known to custom roast to preference. In the cafe, most drinking tastes can be accommodated too, as Renfors has made it a goal to be able to make coffee every single way. There are french presses and funnels for pour overs and, soon, there will be nitro cold brew in frosted mugs and a porter-style beer made from Cody Coffee. ´4XDOLW\ FRPHV Ă€UVW KHUH Âľ 5HQIRUV VD\V “We certainly don’t skimp, and we’re not cutting any corners—in the coffee or in the restaurant.â€? The cafe, which has a full menu of crepes, sandwiches, salads and smoothies, sources as much food as it can locally: Shoshone River Farms provides the seasonal produce; Gallagher’s supplies the natural roast beef, ham and bacon; a microgreen farm in Powell delivers the sprouts, and the bread is shipped in from just over the state line in Montana. pg 48
pg 49
Over the past three years, Renfors has handled the speed of his growing EXVLQHVV ZLWK JUHDW Ă€QHVVH ZLWK WKH utmost patience and with evident passion—skills he no doubt learned from years on the slick surface of ice tracks, traveling at unforgiving speeds. This swiftness has him aware that he’s got to enjoy it all while he can, though—that timer is ever ticking. “Everyone these days seems to be worrying about what’s next,â€? he says. “But you’ve got to enjoy the time you have. It’s overwhelming at times, yes, but all you need is a little rest and come right back at it.“ Spoken like a true athlete. During the interview him, he was up and down from the table, going to help the women behind the counter as the lunch line grew. He’s quick and nimble and knows how to work fast with the espresso machine, or behind the heat of the crepe pans, but he also takes the time to smile, wave and chat with everyone. It’s his favorite part, he says, the people—from the tourists to the locals, to the dedicated staff he says has helped make this possible. In luging, the ideal, or the goal, for a UDFH LV WR Ă€QG WKH ´VZHHW VSRWÂľ RQ WKH track—that place where the slider is perfectly balanced between forces and the sled sails smoothly through the turns and across the straightaways, making the speed, and all that’s at stake, look easy. It seems Renfors and Cody Coffee have found that sweet spot.
By Claire Cella wyoming magazine
pg pg51 51
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An Interview with Wyoming-based lifestyle brand GFDD pg 55
IN SEPTEMBER, “WYOMING MAGAZINE” SAT DOWN WITH GO FAST DON’T DIE, A RETAIL CLOTHING AND LIFESTYLE COMPANY BASED IN WYOMING, WHO LIVE BY THE MOTTO OF THEIR NAME. GO FAST DON’T DIE LAUNCHED IN THE SUMMER OF 2016 AND HAS BEEN WILDLY SUCCESSFUL IN SPEEDING THROUGH THEIR LIST OF GOALS—AND THEY’RE STILL ALIVE TO TELL ABOUT IT. HERE’S THEIR RECENT CONVERSATION.
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WM: So, “go fast, don’t die”…are these words to live by? Tell us about the brand. GFDD: Well, that’s it exactly. Go Fast Don’t Die started with just that: words to live by. Initially, we just started saying it to friends and family when we’d take off on a long motorcycle trip…something we do pretty often here in Wyoming. After a while, the phrase started catching on and people started saying, “I need a shirt with that on it.” Being the people pleasers and entrepreneurs that we are, we thought: Let’s give the people what they want. With the help of some Wyoming businesses that handle our marketing and print content, we launched the brand online this summer and our products, which are t-shirts and stickers at this point, started selling. We were, and still are, stoked. And, we’re still riding motorcycles, having fun, going fast and doing our best to not die. So far, so good. WM: So, is the brand just about motorcycles, then? GFDD: No, I definitely wouldn’t say that. GFDD is about a lifestyle: it’s our own, distinct “live life to the fullest” manifesto. We’ve found that its actually resonated with a lot of people we meet, beyond the motorcycle community. Other entrepreneurs, skateboarders, longboarders, mountain bikers, even CrossFitters have found that the motto fits well with what they’re doing. Like I said, it started as something we just said when we were taking off to ride motorcycles, but as more and more people adopted the phrase, the brand evolved. We’re all about it, too. The brand is really about pushing the limits without breaking. It’s about doing everything you can right up until that point of no return. It’s actually really personal, at its core. Go Fast Don’t Die could resonate with a businessman trying to grow a company just as much as it could with someone racing their freedom machine on a flat track.
pg 57
WM: Nice. We love that. So from the hill climbing motorcyclist to the hill descending skier or snowboarder…it all fits. GFDD: Right. If you’re pushing your limits, we support it. This is not a highbrow, inclusive brand. That’s why we’re in Wyoming, too. We’re not about that. WM: Speaking of the greatest state in the union….why Wyoming? What made you choose to house the brand in this state? GFDD: Well, it has just been awesome doing business in Wyoming. When we were first starting out, we hooked up with some local companies for their help and guidance, and it’s actually been a pretty painless process. We’re grateful. WM: For our readers, what exactly do you mean by “painless”? GFDD: Just setting up a business in Wyoming. Filing and getting set up to do business in and from Wyoming is pretty painless. Fees, taxes, all of that is really simple— doable, even for a smaller operation like us. Obviously, in the beginning, we needed some initial capital investment to launch the company and produce our products, but we’ve made that back from our sales already.
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WM: Do you have any local Wyoming retailers selling the product, or is just online? GFDD: Right now it’s only available online. We are in talks with a few vendors that heard of us and have shown interest, but it’s so new at this point that we haven’t set anything up yet. We’re working toward that though, and we’re constantly on the lookout for more Wyoming businesses that would like to carry the products. WM: We found you on Instagram, where else can we follow the brand’s fast times? GFDD: Right now we’re trying to just document our adventures via our social media channels: Facebook and Instagram. We recently did a ride down through Colorado and Kansas to Oklahoma that you can follow. We have some friends down there who own a neat barbershop/provisions store that will soon be carrying the brand. We want to plan a big ride to Yellowstone next summer, sponsored by GFDD. We’re trying to highlight our crew out there traveling, living fast, pushing themselves and representing the brand. So if you’re out there doing the same, use our hashtag #GoFastDontDie and post about your own adventures. We love to see what other people are doing, how they are challenging themselves, what the brand and the motto might mean to them. Is that okay to say? WM: Of course, this interview is about you! GFDD: Awesome. So, yeah, our social media channels are where to find us at this point. Also, since we’re plugging a little bit here, we’ve also launched an online storefront at gofastdontdie.com, where you can grab some of the gear I’ve been talking about. And it’s all made in Wyoming, so you can purchase with confidence. pg 59 pg 59
WM: All of your gear is printed here in Wyoming? No outsourcing? GFDD: Nope, everything is printed in Wyoming. Gotta support the home team, right? WM: Amen. It’s awesome to hear of a local Wyoming business having success on a national and even global level. You are selling overseas, correct? GFDD: Yes, we’ve actually sold a lot of shirts and stickers in the UK already. Funny story there, actually. For a while we were shipping packages to the UK for the same price as we were shipping to Cheyenne. Until our distribution partner told us we probably should change that, we were actually paying out of pocket to ship overseas. Oops. WM: Ouch. Well, you don’t sound too stressed about it? GFDD: We aren’t, you know? We take a more relaxed approach to our business. Relaxed, but aggressive, too. In Wyoming, there’s the tendency to spend less time moaning and groaning about issues, and more time just fixing what’s not working and moving on with a smile. I’m sure you guys know that too. WM: Yes, yes, we do. It never hurts to be reminded, though. We’re obviously all about Wyoming and we’re happy to hear GFDD is as well. Any closing thoughts or something you’d like to say to our readers and subscribers? GFDD: Uh, go fast, don’t die!? No, if the manifesto really speaks to you, you should go check out our website. We’d also just like to say that we appreciate what you guys are doing with the magazine: highlighting the state and its local businesses. WM: Well, thank you for sitting down with us. Keep up the great work, and we’ll keep following…if we can keep up. GFDD: We definitely will. Stay tuned during the upcoming spring season. We’re just barely getting started and we’ve got some really exciting stuff in the works with some local companies that are going to be fantastic.
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By Emily JEWELl and Travis pearson With contributions from Claire Cella As the leaves begin to drop in Wyoming and elsewhere in the country, a certain sign of autumn, other things drop as well—most notably, the number of tourists and, quite suddenly, the temperatures. This is why in the west, the seasons of fall and spring are called “shoulder seasons,” and for many locals, it can be one of the best times of year. In the early window of fall, many towns have started to empty out, the heat no longer swelters, and parts of the state begin TO FLare with color, changing the normally dusty sagebrush prairies to a kaleidoscope of gold, oranges and reds. While New England seems to hold the tradition of the best fall foliage in the country, we’re here to argue that Wyoming should not be overlooked—the fall months demonstrate there’s much more than sagebrush in this state: there’s aspens, cottonwoods, maples, adequate amounts of mountain air to sip, and an unrivaled diversity of Flora and fauna. Wyoming in the fall offers the opportunity for locals and visitors alike to capture some iconic photographs or memorable scenes within these unparalleled landscapes. To do so, we hope you’ll get outside to experience the peak of this season, without the peak of the crowds. Miles of mountain bike and hiking trails wind their way throughout the state’s forests, parks, and mountain ranges offering outdoor enthusiasts a deep and invigorating immersion in fall’s splendor. We’ve rounded up the best hikes, bikes, sights and drives so you can experience this year’s autumn season, just in time. From experience, we know autumn moves through quickly in this state, so be sure to take advantage while you can—the weather can snap and a blizzard can blow in any day now. Already this year, in early September, they closed the Beartooth Pass on the Wyoming side for snow and ice.
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Northwest Wyoming No list of Wyoming’s natural wonders is complete without mention of Yellowstone National Park or Grand Teton National Park. As autumn approaches, the northwest corner of Wyoming becomes particularly spectacular, due to a large concentration of aspen stands amidst blue spruce and lodgepole pine forests that cover the slanted slopes of mountains. Almost every list names the Grand Teton region as the highlight of the season. Depending on the local climate that year (such as the average temperatures and precipitation levels), fall in the Tetons, in terms of color, usually lasts from the beginning of September to mid-October. But it is best to keep in mind that exact timing of the turning of the leaves is imprecise—there is no way to predict when you’ll see peak colors. While in the region, take in the scenery on the following hikes and bike trails. At 32.6 miles, you won’t Find a better hiking trail to capture the essence of Wyoming’s natural diversity than the Grand Teton Loop. This popular trail, which includes one of the most sought after destinations, Hidden Falls, makes autumn is an ideal time to visit to avoid summer’s crowds. The full 32.6 miles might be a challenge, but if you choose to hike the fIrst 16, you’ll be rewarded with a relaxing boat ride across Jenny Lake, the renowned cascading glory of Hidden Falls, a panoramic view from Inspiration Point and the chance to view the park’s abundant wildlife. The Teton Crest Trail hike is best done in early fall before the snow begins to accumulate. Covering between 32 to 40 miles (depending on where you start), this hike is considered a classic backcountry hikes and appears on the bucket list of many serious hikers. As the trail ascends to higher elevations, expect to see a variety of wildlife (from porcupine, to moose, to black bears, and marmots) as well as jaw-dropping views from many of the trail’s waypoints: Hurricane Pass, Death Canyon Shelf, Paintbrush Canyon and Lake Solitude. You will need a backcountry permit for this hike. (Applications open from January 1—May 15 for summer 2017 or if you are the spontaneous type, you can apply the day before and see if you get lucky.) You can also venture up the Cascade Canyon Trail to Lake Solitude and the depths of the Teton Mountain range. The 20-mile round-trip hike itself is only moderately strenuous and the trail is well maintained. Best of all, the trail offers a sample of everything the Tetons have to offer: abundant fLora and fauna, rugged mountain peaks, serene lakes and lush valleys. If you have a bit of extra time and don’t mind hiking an extra 2.4 miles, check out the side trip to Paintbrush Divide, with spectacular vistas to be had as you climb another 1,000 feet. Coupled with any visit to Grand Teton National Park is usually also a trip to nearby Teton Village or Jackson Hole. Both of these locations offer more opportunities to partake in the great outdoors and a dense display of color. Moose-Wilson Road, which runs along Teton Village, is known for towering, white-trunked aspens which turn into a wall of Flaxen Fire in late September. $W WKH HGJH RI WKH 7HWRQV DQG MXVW HDVW RI 'ULJJV ,GDKR \RX�OO QG WKH *UDQG 7DUJKHH Resort in Alta, which you might already know for its skiing and incredible powder days. But
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for all that Mother Nature blesses Targhee with during the winter, it’s just as fun before the snow falls, thanks to nearly 60 miles of machine-built mountain biking trails. In Alta, you’ll Find great, varied riding, in addition to all the food, drinks and amenities that make Targhee a well-known vacation spot. The resort has all sorts of trails—from rolling greens for beginners to lift-served, downhill white knucklers for advanced bikers. The International Mountain Bicycling Association (IMBA) named Targhee an Epic Ride in 2014, and it’s no wonder, considering its breathtaking diversity from trail to trail. Events and Summer Trails Coordinator Andy Williams said his favorite trails are the “Perma-Grin,â€? a cross-country trail that quickly winds riders through groves of golden aspens and “38 Special,â€? which shows views of the Grand Teton that can’t be found anywhere else. Of course, Yellowstone National Park remains Wyoming’s time-honored destination in every season, including fall. While trails abound within the nearly 3,500-sq.-mile wilderness, the three hiking trails below offer a mix of classics to unknown gems for all experience levels to enjoy Yellowstone’s autumnal cash of colors as it lights up in copper, rust and bronze. The Black Canyon of the Yellowstone, near Mammoth, is an 18.5-mile hike and is considered a classic route with minimal elevation gain and yet no shortage of scenery to enjoy. Campsites are plentiful near the trailhead, anglers are known to stay the night before to catch their dinner in nearby rivers, and buffalo are often seen drinking near the banks as well. The low elevation ensures you’ll see foliage from the changing deciduous trees. Also near Mammoth is Bechler River Trail, a longer PLOH WUHN OOHG ZLWK <HOORZVWRQHĂ?V FKDUPVĂ‹ZDWHUIDOOV KRW SRWV JH\VHUV KRW springs and wildlife. There are several points where you’ll need to cross the river, but other than these trickier sections, the trail is easy to navigate. It is also one of the areas left untouched by the 1988 wild fIre that ravaged some areas of the park—making it an excellent location, especially Bechler Canyon, to see autumn come to the park. Although short, coming in at just 1.2 miles, the Artists Paintpots Trail is worth the quick effort as it hosts one of Wyoming’s lesser-known natural wonders. After hiking up 100 feet, you can marvel at a selection of vividly hued, rainbow-ringed pools called “paint potsâ€?—small pools of hydrothermal water tinted by minerals. As you head out of Yellowstone, due east on Highway 14, another excellent location to see fall’s enchanting colors is along the Chief Joseph Scenic Byway. Lined with aspens and cottonwoods, the byway bursts with many shades of yellow this time of the year. The road is located just 10 minutes north of Cody as it follows the curves of the Clarks’ Fork River for nearly 50 miles. Even further east of Cody is the Bighorn National Forest, and one of our favorite hikes in the region is Cloud Peak. This 23-mile hike takes you all the way up to the highest mountain peak in the Bighorn Mountain Range in the Cloud Peak Wilderness. Experienced hikers can attempt the hike in one day, but for most, it is more fun to split it up into a two-day trip. In the fall, especially, you’ll likely have the trail all to yourself as ascend to reach the summit at 13,167 feet. At the top, you’ll be able to gaze back down into the Big Horn’s golden meadows and just smell the promise of snow.
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Central Wyoming The Sierra Madre Range in Wyoming’s Medicine Bow National Forest features many spots to view fall foliage—Aspen Alley, in particular. This striking stand of quaking aspens is arguably the most spectacular during the fall months, and typically peak in late September. To reach the alley, turn north on Forest Road 801 (or Deep Creek Road) from the Battle Mountain Scenic Byway near Encampment. As you continue your Wyoming travels, you’ll more than likely swing through Casper—in which case, you’ll want to visit Casper Mountain. Of all the biking trails in the state, Casper Mountain might be the best-kept secret. Despite its central location and high population base nearby, Casper Mountain doesn’t get the traFFIC of its counterparts. But that could be changing soon, as volunteers are determined to improve and enhance the signage, mapping and trails so the location can become a major player in the mountain biking world, according to Casper Sports Alliance Director John Giantonio. Currently, all ability levels can enjoy the experience, but in the future, they also hope to develop more technical downhill terrain. “We had people from Montana, South Dakota and Colorado who came here,” Giantonio said, referencing a recent race. “They were absolutely blown away...they walk away just going, ‘I had no idea the trails were like that in Casper, Wyoming.’” To continue your mountain biking excursion, travel further east to Glendo State Park, located off Interstate 25 about 20 miles southeast of Douglas, where you’ll FIND more than 40 miles of established trails, and the potential for 5-plus this year. Until 2010, Glendo was known as a boating destination but Wyoming State Parks’ Historic Sites and Trails began trail-building projects to cater to riders of all ages and styles. The terrain is rocky, but Glendo riders also tend to enjoy the added features of the park, like seesaws, 2-by-4s, and ladder bridges. With so many miles of offerings, bikers can take a short afternoon ride or even make a day out of it. And thanks to a low elevation by Wyoming standards, Glendo is accessible virtually all year long so you won’t need to worry about the imminent snowfall.
Southeast Wyoming We recommend considering a day trip along or through the Snowy Range—where nearby outdoor adventure opportunities abound. During the winter months, it is a popular destination for skiers, but in the fall, visitors can continue to hike and bike within fall’s natural vibrancy. The Snowy Range is located about FIVE miles from the town of Centennial and the drive will take you across the Medicine Bow Mountains. A hike up to Medicine Bow Peak can be a great way to see fall hues wyoming magazine
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from a bird’s eye view. The view from the top, at 12,013 feet, gives you a pristine and panoramic view of the rest of the range and the blue-green dots of alpine lakes. Summiting in the fall means you’ll miss the predictable summer thunderstorms that often send hikers scurrying down in the early afternoon. Instead, you can spend as much time as you’d like exploring in the cool, crisp climate. Also nearby is another peak of note—Laramie Peak. The trail to the summit leads hikers along a well-marked trail for an out-and-back total of 9.1 miles. Since it lies below the tree line, it’s an exemplary frolic in fall’s leaves. If you’re headed west on Interstate 80 toward the state capital, be sure to slow down or even stop near Vedauwoo. This obscure little area features some great scenic vistas where you can rake in even more of fall’s fantastic foliage. After Vedauwoo, mountain bikers will want to visit Curt Gowdy State Park—described by some as a biker’s paradise. Located off Happy Jack Road (Route 210), Curt Gowdy has 30 miles of accessible mountain biking trails that connect the park’s two main reservoirs. The park also contains four free-ride play areas and a skills area. The terrain is distinctive from trail to trail, offering bikers varied riding experiences and new places to explore every time. Curt Gowdy earned the state’s FIRST IMBA Epic Ride designation in 2009. At between 6,700 and 8,000 feet, the trails offer spectacular views and geology from scorched High Plains to lush riparian and even rocky, higher elevation sections to take in Wyoming’s autumnal landscape.
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Southwest Wyoming The Wind River Range, known by its name and unique views of trees and the river beyond, is yet another destination for consideration in the fall months. You can drive up Sink’s Canyon or take the Loop Road for a scenic and highly photographic ride. The drive, located on the western end of the Wyoming mountain range, is also near The Continental Divide—an area also worth touring. Hop on your bike and venture down its namesake trail, The Continental Divide Trail, near Pinedale, for a stunning blend of untamed wilderness, FLora and fauna. This trail is part of the larger Great Divide Mountain Bike Route—the world’s longest off-pavement route, which travels 2,768 miles from southern Canada to New Mexico and covers more than 200,000 miles of elevation gain. In other words, it’s not for the faint of heart. But, the section near Pinedale— while far from easy—is certainly worth exploring. Entering Sublette County from Union Pass, the trail takes riders through the challenging terrain of the Upper Green River Valley and eventually meets Pinedale, a great place to resupply before continuing south. While this trail is probably only for the experts, the views make up for the hard grind. Be sure to check the trail’s status as it is usually only accessible before the FIRST snows fall. Also close to Pinedale is the Sky Pilot Trail for hikers. This 37-mile hike, usually taken a weeklong adventure, will take you along the base of Sky Pilot Peak, near the shores of twin Sauerkraut Lakes and give you a lovely view of the jagged peaks of the Titcomb Basin area. Heading south on US Highway 191, you’ll come to the town of Green River, home of the Wilkins Peak Trail System. Every year, droves of mountain bikers pass through this sleepy town on their way to Moab or Fruita, Colorado. Big mistake. With 25 miles of trails, gorgeous views and almost year-round riding, this trail system offers some of the best biking in the region, minutes from downtown. Wilkins Peak has trails for everyone, from newbies wanting to hone their skills to experts looking to test their limits. Riders can expect premium single-track trails in the high desert—and, as a bonus, minimal TRAFFIC in the autumn months—
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according to Sweetwater Mountain Biking Association founding member Wade Liedtke. Made up of mostly shelf or sedimentary rock formations and minimal vegetation, bikers are sure to FIND trails with fantastic sight lines. Also, Wilkins Peak borders the Seedskadee National Wildlife Refuge, so visitors are sure to get great riding in a place that is quintessential to Wyoming.
There are, of course, numerous other trails and roads, sights and scenes, in Wyoming that deserve exploration during any time of the year—we cannot cover them all. But, if anything we encourage you to pick a spot of the map of this state—any spot—and get outside before the wintery weather makes it much more of a challenge. Like the wildlife we watch, who are now busily gathering supplies for the coming cold, we’ll need to seek, collect and gather as many experiences as we can this shoulder season. For winter will come, and it will come quick.
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This is screen printing, and it is an art form. It is a delicate science marrying varied ink applications, precise heat modifications, chemical garment make-ups, and an exquisite dance that demands screen set-ups measured by the nanometer. We take this stuff seriously, and to be quite frank,
WE ARE REALLY DAMN GOOD AT IT. SIGN. SCREEN. STITCH.
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