At our small, family-run paint and stain company, we bring craftsmanship, care, and a personal touch to every project. As a father and son team, we take pride in transforming homes and businesses with high-quality finishes that stand the test of time. Whether it's a fresh coat of paint or a custom stain job, we treat every space like it's our own— because for us, it's more than just work, it's a legacy built on trust, attention to detail, and gene.
October is our Food & Drink issue. As the days grow shorter and the evenings turn cooler, many of us find ourselves gathering indoors. What better way to spend the season than by sharing a table with friends at a favorite local eatery or brewery — clinking glasses, swapping stories, and enjoying good company?
This month, we’re shining a light on food that nourishes both body and community. From a new spot offering wholesome, ready-to-enjoy meals, to insights from a local nutritionist with practical tips for balance, you’ll find inspiration for eating well without sacrificing flavor.
We’re also featuring a local composting company that makes it easier than ever to keep food scraps out of the landfill and turn them into something useful for our community — a small change that adds up to a big impact.
So before the whirlwind of holiday cookies, Halloween candy, and celebratory toasts arrives, let’s take a moment to savor the season — trying new flavors, making mindful choices, and celebrating the goodness that comes from taking care of ourselves and our planet.
JAMES LEONARD, EDITOR @DURANGOCITYLIFESTYLE
October 2025
PUBLISHER
Branden (Brandy) Murray branden.murray@citylifestyle.com
EDITOR
James Leonard | james.leonard@citylifestyle.com
PUBLICATION DIRECTOR
Denise Leslie | denise.leslie@citylifestyle.com
CONTRIBUTING WRITERS
Jennifer Mason | jennifer.mason@citylifestyle.com,
Denise Leslie | denise.leslie@citylifestyle.com, Kalista Pena | kalista.pena11@gmail.com, Angela Broockerd, Jolie Ensign
CONTRIBUTING PHOTOGRAPHERS
Andy Wingerd, Holly Harrison, Janie Jones, Fabian Martinez, Tallias Cantsee
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Andi Foster
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
Learn how to start your own publication at citylifestyle.com/franchise.
Durango’s Trusted Landscaping Experts for Over 25 Years
From cozy backyard gardens to large-scale commercial landscapes, True Blue Landscape & Design brings decades of expertise to every project. Our team of skilled landscapers and horticulturists crafts custom outdoor solutions tailored to your needs, taste, and budget that are beautiful, functional and water-wise.
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At 640 Main Avenue in Durango, Sun Sapphires combines fine craftsmanship with creative expression. Founded in 2023 by Nicole and Adam Parker, the studio features handcrafted jewelry and luminous stainedglass art, while also offering classes in stained and fused glass. Beyond artistry, Sun Sapphires provides expert services such as repair, appraisals, and gem identification. With support from the Southwest Colorado SBDC, the Parkers have created a thriving hub where quality, education, and community connection shine.
Photography Courtesy of Southwest Small Business Development Center
When a corporate layoff in 2015 prompted change, Durango entrepreneur Bryan Wendt turned resilience into opportunity. He founded Cedar Enterprises, which includes Southwest Hardscapes and Cedar Fire Mitigation, blending artistry in outdoor living with wildfire-prevention expertise. With support from the Southwest Colorado SBDC, Bryan grew from a one-person startup to a small team building custom landscapes and creating defensible spaces. Today, Cedar Enterprises balances beauty and safety—strengthening communities while tackling Colorado’s increasing wildfire challenges.
Photography Courtesy of Southwest Small Business Development Center
For over a decade, Durango’s Sean Englund has made slacklining and highlining his passion and career. As founder of Uncharted Lines LLC, he directs global performances, instruction, and rigging, and serves on the International Slackline Association board. After a serious accident in 2023, he launched the company with help from the Southwest Colorado SBDC. Today, Uncharted Lines inspires through clinics, competitions, and performances—making balance, creativity, and resilience accessible to communities everywhere.
Photography Courtesy of Southwest Small Business Development Center
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The architecture of the Southern Ute Cultural Center and Museum (SUCCM) is stunning, thoughtfully designed to reflect the wishes of tribal members. As you approach the entrance, you are greeted by the Ute language, native plants, and a rich history. The center of the building features a circular structure that is symbolic of a Ute woman’s shawl, evoking a sense of home.
SUCCM’s beautiful collection of Ute history is filled with stories and traditions. Their exhibits are created with thoughtful consideration of cultural preservation. Tallais Cantsee (Ute Mountain), SUCCM’s Museum Collections Manager, states, “There is a real depth to this work beyond just putting something in a case or putting it on the shelf. There is meaning behind what we do here”.
ARTICLE BY KALISTA PEÑA PHOTOGRAPHY BY FABIAN MARTINEZ, TALLIAS CANTSEE
On May 22nd, SUCCM opened its latest exhibit titled Following Footsteps: The Continuum of Southern Ute Royalty. The exhibit was created to honor Tribal Royalty title holders throughout the decades. Samantha Maez (Southern Ute), the Museum Business Manager, knows tribal royalty firsthand as she was Miss Southern Ute from 2009-2010. She described her time, stating, “We [were] the tribe’s face, the ambassadors, the delegates”. Especially when they traveled to pow wows, met other dignitaries, or attended social events. Maez said her time as Miss Southern Ute was significant and taught her lifelong skills, stating, “it made me who I am. It was a really important part of my life”.
Fabian Martinez (Southern Ute), the Director Trainee, said most of the items used in the exhibit were from SUCCM’s collection. The crowns and sashes were previously donated to the museum or on loan. “It’s been 20 years since we had our last (tribal royalty) exhibit. We have the research here in our archives, so let’s use it,” said Martinez.
“Once we started on this exhibit, it just seemed to grow with the more information we found,” said Cantsee. He and his team spoke with past royalty Jennifer Good Tracks and Linda Baker, using their thoughts and concerns as guidance. They also collaborated with other tribal departments, including Cultural Preservation, The Southern Ute Drum, and Tribal Royalty Committee.
SUCCM received a war shirt that once belonged to Charles Stoby. Stoby participated in several battles with the Utes against other tribes and was entrenched with their culture for over 10 years. He kept a journal and documented his time among the Southern Utes. The journal “had sketches of the community, sketches of ceremonial grounds, and Ute women’s dress,” said Cantsee. This primary source illustrated the elevation of women as representatives of the Southern Ute people. “It is still something that continues through tradition, through culture… This is how women are viewed in our society, it’s our way of life,” said Cantsee.
This exhibit is a gift to the community and a memento to the powerful representation of Tribal Royalty. It showcases the continuation of culture and tradition whilst honoring the generations that came before us.
Following Footsteps “honors those young women and men who took on the responsibility of that title” said Maez. The exhibit showcases a timeline spanning back generations, beginning with Rodeo and Fair Queens and concluding to present day Tribal Royalty.
ARTICLE BY JOLIE ENSIGN, OWNER OF PAUSE FITNESS AND NUTRITION
PHOTOGRAPHY BY ANDY WINGERD
As a nutritionist, I meet with clients one-on-one to help them navigate a range of health goals— whether they’re looking to lose weight, address medical conditions, support hormonal balance, age well, or enhance athletic performance. No matter the starting point, my mission is the same: to guide individuals toward a healthier, more empowered relationship with food.
My approach is grounded in science and education, and shaped by more than 15 years of experience. I follow a low-carbohydrate, high-protein framework that prioritizes real, whole foods. This means eliminating processed foods and detoxing from added sugars as well as vegetable and seed oils—often the hidden culprits behind many chronic health issues. By focusing on nutrient-dense meals that stabilize blood sugar and support metabolic health, I help my clients fuel their bodies effectively and sustainably.
The foundation of my work begins with understanding each person’s unique story. I take the time to assess health history, lifestyle factors, and goals to create a plan that is both practical and personalized. Using tools such as food logging and body composition analysis, we’re able to track progress in ways that go beyond the scale—looking at muscle mass, body fat percentage, hydration, and visceral fat.
Many of my clients come to me feeling stuck. They’ve tried countless diets and trends with little lasting success. What we do together isn’t a quick fix—it’s a mindset shift. I focus on education and empowerment, helping people build habits that work not only in the short term but also support long-term vitality, energy, and confidence.
I also work closely with clients managing specific medical concerns such as insulin resistance, IBS, high cholesterol, and autoimmune conditions, as well as those navigating life transitions like menopause or training for athletic events. Nutrition can be a powerful form of medicine when tailored to the individual.
Food should nourish. Stripping away diet culture, real whole foods restore health and vitality.
Ultimately, my philosophy is simple: food should nourish, not punish. When we strip away the noise of diet culture and return to real, whole foods, the body responds in incredible ways. Through personalized support and practical tools, I help people reconnect with their health—one meal, one habit, and one success at a time.
A Delicious Mocktail to Savor Without the Alcohol.
INGREDIENTS
ROSEMARY SIMPLE SYRUP
• 1 cup cane sugar
• 1 cup water
• 3 sprigs of fresh rosemary ROSEMARY PEAR MOCKTAIL
• 5 tablespoons pear juice
• 1 tablespoon rosemary simple syrup
• 1 teaspoon lemon or lime juice
• Sparkling water to taste
INSTRUCTIONS
HOW TO MAKE ROSEMARY SIMPLE SYRUP
Combine sugar and water in a pot and cook over medium heat. Cook until sugar is completely dissolved. Turn off heat and toss in rosemary sprigs. Cool completely.
HOW TO MAKE ROSEMARY PEAR MOCKTAIL
Pour pear juice, rosemary simple syrup, lemon juice, and sparkling water into a glass. Add ice and garnish if desired.
INGREDIENTS
THYME SIMPLE SYRUP
• 1 cup cane sugar
• 1 cup water
• 1/3 cup fresh thyme
GRAPEFRUIT THYME MOCKTAIL
• 3 cups water
• 1 cup fresh grapefruit juice
• 1/3 cup thyme syrup
• Ice
INSTRUCTIONS
HOW TO MAKE SIMPLE SYRUP:
Combine water and sugar in a pot. Bring to a boil and then simmer for a few minutes. Remove from the heat and add fresh thyme and steep.
HOW TO MAKE GRAPEFRUIT THYME MOCKTAIL
Rim glass with sugar if desired. Fill glass with ice. Add 3 tablespoons thyme syrup to each glass and fill up with 1/2 cup grapefruit juice and approximately 1 cup sparkling water. Garnish.
INGREDIENTS
BUTTER BEER
• 2 liters of cream soda
• 2 tablespoons butter extract
• 2 teaspoons rum extract
CREME TOPPING
• 7 ounce container of marshmallow creme or fluff
• 1 1/2 cups whipping cream
• 1 teaspoon rum extract
INSTRUCTIONS
Add the rum extract and butter extract to the 2 liters of cream soda. Close lid and gently mix. Prepare the topping by combining the marshmallow creme, whipping cream and rum extract. Beat on high for a few minutes until peaks appear. Add a few tablespoons of whipped topping to the bottom of glass. Pour cream soda over topping. Enjoy!
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-to-make sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
INSTRUCTIONS
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
INSTRUCTIONS
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
INSTRUCTIONS
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
OCTOBER 19TH
Animas City Theater, 128 E College Dr, Durango, CO 81301 | 6:00 PM
Magoo is a progressive bluegrass quartet based in Denver, CO, redefining the boundaries of traditional bluegrass with a fresh, contemporary approach. Known for their electrifying live performances, the band creates a unique experience that blends extended improvisations, intricate original arrangements, and tight three-part harmonies. Their foot-stomping grooves and energetic stage presence leave audiences both inspired and enthralled.
OCTOBER 25TH
Durango Harley Davidson, 750 S Camino Del Rio, Durango, CO 81301 2:00 PM
Spooky season is upon us! Start the trick-or-treating early at Durango Harley Davidson for their 3rd annual Trunk-or-Treat! In partnership with Elevated Auto Enthusiasts, this is sure to be a splendid event for everyone. Show off your creative costumes and check out the amazing decorated bikes and cars! Have fun creating spectacular spooky memories! Want
Discover the difference of infrared heated yoga and pilates at Pause Fitness and Nutrition. Our state-of-theart studios offer a sanctuary where the gentle warmth penetrates deep, easing muscles, detoxifying your body, and enhancing your practice. Experience increased mobility, improved circulation, and a profound sense of well-being.
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You’re One Connection Away From Business Growth.
You’re great at what you do—but growth happens when the right people know your name. At PWN’s Monthly Networking Event, you’ll build beneficial connections, gain referrals, and open doors to new possibilities.
ARTICLE BY JENNIFER MASON | PHOTOGRAPHY BY ANDY WINGERD
TABLE TO FARM COMPOST COMPUTES LOCAL FOOD WASTE DIVERSION IN BALLOONS, BLUE WHALES, NASA SPACE SHUTTLES, AND PYRAMIDS
3.5 million balloons. Visually, that represents the 8,500 tons of carbon dioxide gas captured since Table to Farm Compost launched in 2016. The figures are worth celebrating.
“As a lifelong environmentalist, I saw composting and waste diversion
800 homes in Durango and Pagosa Springs, 20–30 local restaurants, several schools, a brewery, and three grocery stores participating in food waste removal, Table to Farm now gathers an average of 2,700 tons of scraps annually—or about 270 blue whales!
as one of the biggest impacts I could make in my career,” says TFC co-owner, Monique DiGiorgio.
The business began as a neighborhood effort across 100 homes to divert household food waste from the landfill. Left to rot, food waste emits carbon dioxide and methane gases. These elements swamp the atmosphere, forming an invisible shield that traps the Sun’s perpetually radiating heat. The more heat planet Earth absorbs, the more its weather patterns warp—like marshmallows in the microwave.
Savage floods. Dust storms. Gargantuan hurricanes. Bleached corals. Shrinking glaciers. River-draining droughts. The glut of distressing weather calamities in recent years is neither coincidence nor irreversible. Since its start, Table to Farm has collected over 14 million pounds of food waste. That’s about 10 NASA space shuttles of food! And with over
Collected scraps are then taken to the company’s compost facility, where they are naturally converted into a soil amendment material packed with microorganisms, fungal strands, and nutrients that support healthier crops and gardens. Alongside local farmers and landscapers, contractors are also clamoring for compost to aid in projects spanning reseeding, stormwater retention, erosion prevention, plus oil and gas restoration. The compost conversion process also prevents additional greenhouse gas build-up in the atmosphere, which helps reduce Earth’s atmospheric fever. Taylor Hanson, Table to Farm’s other co-owner, points to other far-reaching benefits, stating, “People’s trash will be less stinky and it won’t need to be taken out as often. Bears and wildlife can’t scavenge in the dumpsters if we don’t have food in our trash. And we can extend the life of our landfill. That saves probably millions of dollars.”
In fact, it would save residents at least $2.5 million to build a new landfill cell, plus the additional expense of purchasing more land. The Bondad Landfill was designed to swallow 3.9 million cubic yards of waste. At nearly 70% full, operators expect the site to reach capacity by 2032.
“Roughly 40% of all the landfill waste in the county is food scraps,” DiGiorgio points out.
Early in 2025, the City of Durango passed a resolution to consider removing organic materials from landfill waste streams. DiGiorgio explains, “It basically commits the City to look into some type of organics diversion. How the community decides to divert its waste is really important. We’re here to support however that takes shape.” Residents can contact the City Council or join upcoming focus groups to take action.
Beyond food scraps, Table to Farm has become an integral repository for woody matter slashed from regional forests and neighborhoods doing wildfire mitigation. The City of Durango has teamed up with the company to glean fall leaves, pine needles, and pumpkins.
Sidelining more than the Great Pyramid of Giza in tons of greenhouse gas emissions is astonishing, but for now, the Table to Farm team will save the party balloons. The time to get wasted is when the whole town gets down on food waste diversion and conversion.
