Roaring Fork, CO October 2020

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Roaring Fork Lifestyle | October 2020

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VA I L | B E AV E R C R E E K | B AC H E LO R G U LC H | B R E C K E N R I D G E | K E YS TO N E | CO P P E R | A S P E N | S N OW M A S S

LIFESTYLE LETTER

OCTOBER 2020 PUBLISHER

Rick French | rfrench@lifestylepubs.com EDITOR

The Gift of Good Taste

Caitlin Causey | caitlin.causey@lifestylepubs.com AD DESIGNER

Whitney Lockhart

GOOD FOOD IS ITS OWN UNIVERSAL LANGUAGE. Especially comfort food—

L AYO UT DESIGNER

the dishes that remind us of our mamas and grandmothers, of childhood dinners,

Dani Moore

of the houses and streets where we grew up. Food that takes us home, no matter where home might be.

Most of us here in the valley today are transplants from other places, and our restaurant community reflects that diversity for many residents. For others, however, the

CONTRIBUTING WRITERS

Caitlin Causey, Genevieve Joelle Villamizar CONTRIBUTING PHOTOGRAPHERS

Chris Cohen, Michael Hefferon, Klaus Kocher, Estate Photo Video

flavors of home are difficult to find here. In this issue of Roaring Fork Lifestyle, we share the stories of some of these locals, all originally from Spanish-speaking countries, who are taking it upon themselves to bring the tastes of their native lands here to share with the rest of us.

So, prepare to feel hungry as you turn the pages. You’ll find the tales behind several wonderful dishes and the locals who make them. If there is one thing I learned during my interviews this month, it’s this: Food is never just sustenance alone. It is culture, it is family, it is tradition, it is memory. And when someone prepares a food for you as a way of invoking the love of their home country, it is nothing short of a gift.

Buen provecho!

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry CHIEF FINANCIAL OFFICER DeLand Shore ART DIRECTOR Sara Minor OPERATIONS DIRECTOR Janeane Thompson AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams

Caitlin Causey, Editor

WEB APPLICATIONS Michael O’Connell

514 W 26TH ST., KANSAS CITY, MO

ARIZONA | CALIFORNIA | COLORADO | CONNECTICUT | FLORIDA | GEORGIA IDAHO | ILLINOIS | KANSAS | MARYLAND | MASSACHUSETTS | MICHIGAN MINNESOTA | MISSOURI | MONTANA | NEW JERSEY | NORTH CAROLINA OHIO | OKLAHOMA | OREGON | PENNSYLVANIA | SOUTH CAROLINA TENNESSEE | TEXAS | VIRGINIA | WASHINGTON

ON THE COVER Lucas De Cesco and Silvina Rodriguez of Willits-based Domingo Sausage Co.

PHOTOGRAPHY BY MICHAEL HEFFERON OF ESTATEPHOTOVIDEO.COM 4

Roaring Fork Lifestyle | October 2020

CityLifestyle.com/RoaringFork

Proverbs 3:5-6 Roaring Fork Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Roaring Fork area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Roaring Fork Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2020

FEATURES 12 The Iconic Arepa The Ultimate Colombian Comfort Food is Delicious, Versatile, and Now Available Handmade in the Valley

18 The Taste of Home A Willits Sausage Maker Brings Classic Flavors of Argentina to the Valley

24 Lights Up on Language English in Action’s “Immigrant Voices” Annual Storytelling Event on October 25 Helps Create a Culture Where Everyone Has a Voice

30 A Better Milk Four Questions with Farmer José

18 12

Miranda of Rocking TT Bar Water Buffalo Dairy

24

30 DEPARTMENTS 4

Lifestyle Letter

8

Around Town

12

Culinary Creations

18

Local Limelight

24 Back Stage 30 Animal Kingdom 34 Locals Only

where

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103% 95% 78% 63% 83% 97% 97% 82% 79% 97%

67 63 264 428 93 98 112 96 401 91

6 4 3 4 0 3 3 3 4 4

7 4 3 3 1 3 3 2 3 3

3 0 0 1 1 2 0 1 1 1

$1,390.55 $1,142.89 $560.86 $296.52 $623.44 $546.92 $691.86 $335.78 $321.65 $611.78

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97% 100% 98% 100% 95% 100% 85% 97% 98% 100% 93% 86% 93%

107 92 67 57 14 33 295 39 5 163 105 50 63

6 4 5 4 4 5 5 4 5 5 5 5 4

6 3 7 4 5 5 4 4 4 4 4 3 2

3 1 1 2 1 1 1 1 0 1 1 1 1

$462.47 $596.23 $226.19 $344.31 $428.94 $399.86 $293.57 $432.71 $353.66 $256.92 $201.03 $325.79 $322.95

$1,335,000 $1,100,000

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95% 94%

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5 4

1 1

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Roaring Fork Lifestyle | October 2020

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Roaring Fork Lifestyle | October 2020

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CULINARY CREATIONS

THE ULTIMATE COLOMBIAN COMFORT FOOD IS DELICIOUS, VERSATILE, AND NOW AVAILABLE HANDMADE IN THE VALLEY

The Iconic Arepa THE AREPA HAS BEEN PEDDLED FROM

English here for two years, in preparation to

COLOMBIAN STREETS AND PLAZAS FOR

become a preschool teacher. She misses her

CENTURIES. Even before the Spanish overtook

country though, her people. Colombians value

South America, indigenous people were eating

family closeness and social gatherings. So

this staple dish; archaeologists have found the

how does she touch base with her roots? As

ancient clay slabs they were once cooked upon.

most of us often do, through the arts: literature,

Like pizza, burgers, or burritos, arepas prevail

music, theater.

for obvious reasons: an ease and pleasure aris-

And, food.

ing from, and speaking to, a sense of place.

Karen points to the dearth of diversity in Latin

As such, the arepa is ubiquitous on the Colombian table or street corner. It can be

American restaurants in the Roaring Fork Valley as she discusses missing Colombia.

served at breakfast, lunch, or dinner. It can be

“We have a lot of Mexican food, Salvadoran,”

an appetizer, side, main meal, or even dessert.

she says. “But nothing from Brazil, Peru,

It’s prepared in as many ways as you or I might

Colombia. I have to drive three hours to Denver

use tortillas or bread in recipes here in the U.S.

to eat an arepa!”

What is an arepa?

In sharing the story of arepas and her home

Envision a light, fluffy, cornmeal dough formed

country, Karen notes that Colombia is mea-

into flat patties (most often the size of burgers)

sured as one of the happiest nations in the

around a queso blanco center. Picture (but don’t

world, and is the burgeoning Silicon Valley of

touch) the hot skillet necessary, or the smoking

America. It is known worldwide for delicious

embers of a grill. Sizzling fats or oils will create

coffee, extraordinary cut flower exports, lively

the arepa’s notorious, crunchy, chewy, golden

dancing, unrivaled bird watching, and jaw-drop-

exterior: six to eight minutes a side. Once

ping landscapes. It’s no wonder that she misses

cooked, you then tear it open as one must. The

home sometimes.

moist corn masa steams. Tendrils of ooey gooey cheese stretch from one half to the other.

As a way to feel close to her cherished home and people, Karen turned to her favorite

Got your attention?

street food. Launching La Areperia this past

There are infinite ways to enjoy arepas. You

spring, Karen prepares arepas “so people can

can stuff them with seasoned meats or fish,

experience something new and different—and

eggs, tomatoes, avocado. Serve them alongside

delicious. They are gluten free and healthy.

black beans and rice or soups, to be dipped and

When someone cooks an arepa for you, it’s

drenched. As a dessert, you can stuff them with

because someone loves you a lot,” she says in

chocolate, or drizzle with syrups, anise, cinna-

her charming Colombian accent. “Mothers and

mon, honey...so many ways to savor!

grandmothers cook arepas!”

The Roaring Fork Valley can celebrate arepas

Although she’s no abuela, La Areperia prepares

now, too, thanks to 26-year-old entrepreneur

arepas for sale, available Thursdays and Fridays

Karen Liliana. Hailing from Bogotá, Colombia,

for delivery. Five arepas per bag, $10. Order on

Karen has been studying and practicing her

Instagram at @LaAreperiia.

ARTICLE GENEVIEVE JOELLE VILLAMIZAR

12

Roaring Fork Lifestyle | October 2020

CONTINUED >

Karen's arepas are "hecho con amor"— made with love!

CityLifestyle.com/RoaringFork

13

CULINARY CREATIONS (CONTINUED)

THE RIGHT STUFF Thousands of years ago, the indigenous people of northern South America—in what is now Colombia and Venezuela—first created the arepa masa, or dough, from corn.

Wanting to try your hand at making arepas at home? An arepa made using standard cornmeal or corn flour is not going to turn into a true arepa. It will not come out as moist and light as the traditional dish, nor will it taste the same. True arepas are made Place your arepa orders via Instagram at @LaAreperiia. Karen delivers.

from dried corn that was soaked and then manually pounded to remove the seed germ and the outer seed coat. The remaining part of the corn is then cooked and ground into a corn flour specific to arepa.

But you, you modern mountain people, don’t have to do all that work. Today, you can purchase bags of dried, precooked corn flour called “masarepa.”

When you shop, you may find “masa harina” on City Market shelves. Masa harina, too, is a dried corn flour sans germ or seed coat, but lime is used to remove them, not manual pounding. Masa harina is one step closer to a true arepa, but an arepa made with masa harina will have more of a corn tortilla flavor. Masarepa produces a much lighter dough with a cleaner flavor!

14

Roaring Fork Lifestyle | October 2020

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LOCAL LIMELIGHT ARTICLE CAITLIN CAUSEY

THE TASTE OF HOME

PHOTOGRAPHY ESTATEPHOTOVIDEO.COM - MICHAEL HEFFERON

18

A WILLITS SAUSAGE MAKER BRINGS CLASSIC FLAVORS OF ARGENTINA TO THE VALLEY

Roaring Fork Lifestyle | October 2020

LUCAS DE CESCO CHERISHES SUNDAYS. Growing up in the mid-sized city of Neuquén in Argentina, every Sunday was identical: spent with his loved ones enjoying asado, the practice of gathering for a traditional barbecue around the family grill.

“There is a whole ceremony around it,” he says. “For everyone in Argentina, Sunday is an important day of the week. It’s all about getting together with family and having a feast together, usually lunch. My dad will buy the meat and light the fire, and everyone else will bring foods to share. It’s always a nice break for catching up with family and talking about plans for the next week.”

De Cesco and his wife Silvina Rodriguez have created a fitting tribute to these sacred Sundays with Domingo Sausage Co., their new venture featuring homemade sausages and other traditional foods just like the kind they were raised on. (And Domingo is, of course, the Spanish word for Sunday). If you visited the farmers markets in Basalt, Carbondale, or Glenwood Springs this summer, you’ve surely smelled—and hopefully tasted—the savory, succulent fruits of their grill.

“This summer we did three options,” De Cesco explains. “Our signature dish is choripan, which is basically the definition of Argentinian street food. Then we have mollejas, or beef sweetbreads. And the third is provoleta, a classic in Argentina.”

The choripan is a handmade pork sausage grilled to order, tucked in a butterfly-cut bun made by Susan DeCillis of The Upper Crust, and doused with flavorful salsa criolla and bright, herby chimichurri. De Cesco notes that in his home country this particular dish is iconic, often synonymous with soccer culture.

“When you go out after every soccer game, there are yards of grill after grill on the streets doing sausage for choripan,” he says.

“ I t ’s r e a l l y comfor ting to be able to cook for people, to f e e d p e o p l e .”

CONTINUED >

CityLifestyle.com/RoaringFork

19

LOCAL LIMELIGHT (CONTINUED)

20

Roaring Fork Lifestyle | October 2020

Mollejas is a dish that many Americans aren’t accustomed

“Without the work season with Alchemy, I decided to try

to, made with the thymus glands of calves. But De Cesco

something else,” he says. “I had been making sausages at

says that in Argentina, this delicacy is a sought-after staple of

home, and was giving them to friends. I’ve always loved

steakhouses and upscale restaurants. It would not be found

to grill and to cook, since I was a kid.” De Cesco’s love of

just anywhere, or at any time.

cooking developed in childhood, over many idyllic summers

“It’s kind of like the caviar of the grill,” he says, laughing.

spent experimenting in the kitchen of his parents’ hotel in

“People here in the valley are not used to this type of food

Copahue, a mountain hot springs village in Patagonia. “Here

but once they try it, they can’t stop asking for it.”

in the valley, when I started making the style of foods I grew

Last but not least, the Domingo Sausage Co. version of the provoleta may just be the richest and most satisfying

up with, people encouraged me to try the farmers markets.

And really, that’s when Domingo Sausage Co. was born.”

cheese sandwich you’ll ever taste. Picture a thick round

De Cesco hit the ground running to prepare for the sum-

of grilled provolone with oregano, paprika, and crushed

mer markets. He contacted the Colorado Small Business

peppers, draped atop a slice of freshly toasted bread. It’s

Development Center, which connected him with Carbondale

wonderfully indulgent and filling.

consultant Chris Karol, and received food safety guidance

“We eat a lot of meat in Argentina, but we know that many

from the Eagle County Environmental Health Department.

people here don’t,” De Cesco says. “So this was a great option

He also credits Yanina Dobarro of The Whole Empanada

for vegetarians, or just people who love cheese.”

for offering inspiration and advice. Soon, Domingo Sausage

Earlier this summer, he was busy working the grill during

Co. was making its public debut. Over the course of the

the Glenwood farmers market when a customer stopped

summer, the business became a full-time operation. During

by and began reading the menu board. The man froze and

calls to his family back in Argentina, De Cesco was thrilled

stood in silence for an extended time, so De Cesco became

to announce the new venture’s success.

worried—was something wrong?

And then, something magical happened.

“I couldn’t see what was happening because he was wearing

“I was talking to them about making sausage here, and

a mask due to the coronavirus,” he recalls. “But then I realized,

suddenly, all of these amazing stories of butchers and sau-

his eyes were full of tears. It turns out he was from Argentina,

sage makers in the family started to arise. I had no idea,” he

but had lived in the valley for many years, and he hadn’t had

says. “I learned that my great-grandfather, when he came

choripan or these classic dishes in a really long time. He couldn’t

from Spain to Argentina, made sausages and would deliver

believe it. He was so thankful.”

them. My wife’s grandfather, whose name was Domingo, was

The sausage maker understandably feels emotional when recounting this story.

“When I gave him the food I didn’t ask if he liked it. I asked, ‘Where does it take you?’” he remembers. “And he said, ‘It took me home.’”

also a sausage maker. And there are more beyond those.”

He thought, “OK, well maybe this is just in my DNA and that’s why I enjoy it so much.”

Now that the busy market season has ended for the year, De Cesco will spend the winter making sausages, doing weekly

Home. De Cesco himself knows that home doesn’t always

deliveries around the valley, contemplating a possible grilling

mean a location; it can mean a flavor, too. After relocating per-

joint in Snowmass, and laying out a plan for 2021. Reflecting on

manently to the valley in May 2019, he wasn’t able to find the

the turns of life over the past several months, he says he is filled

traditional comfort foods that he had always loved in Argentina.

with nothing but gratitude for the way things have unfolded.

So, with the help of a sausage recipe from his uncle Martin

Domingo Sausage Co.’s success is proof of the ancient truth

Benitez, a butcher who inspired him during many family bar-

that food is a bridge across time, cultures, and miles.

becues over the years, he began to make his own. De Cesco

“I’ll tell you this, I’m so happy right now. It’s really comfort-

had been planning to continue his career as a filmmaker and

ing to be able to cook for people, to feed people,” he reveals.

video producer with the Carbondale-based company Alchemy

“Just seeing the look on their faces when they’re enjoying

Concert Systems (he has been working and traveling between

the food—it’s a great feeling.”

the valley and Buenos Aires for nearly 14 years), but then:

To keep up with Domingo Sausage Co.’s latest adventures

Covid-19. Earlier this spring, he saw the entire summer event

in grilling, follow the company on Facebook and Instagram

season disappear in the fog of public health restrictions.

or visit DomingoSausageCo.com.

CityLifestyle.com/RoaringFork

21

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BACK STAGE

ENGLISH IN ACTION’S “IMMIGRANT VOICES” ANNUAL STORYTELLING EVENT ON OCTOBER 25 HELPS CREATE A CULTURE WHERE EVERYONE HAS A VOICE

After speaking for "Immigrant Voices" in 2017, Bernardina Bañuelos was chosen to be the featured student speaker at English in Action's Summer Benefit in 2018, alongside honorary board member and former U.S. Secretary of State, Madeleine K. Albright.

24

Roaring Fork Lifestyle | October 2020

ARTICLE CAITLIN CAUSEY | PHOTOGRAPHY KLAUS KOCHER

Lights Up on Language IT WAS A SIMPLE SOUP, MADE BY HER MOTHER, WITH FOODS HARVESTED BY HER FATHER: WILD TURKEY, RABBIT, AND SNAKE. Bernardina Bañuelos, who grew up on a farm in Zacatecas, Mexico, can still remember the taste of this dish, eaten when she was just six years old.

She remembers vividly how hard her parents worked to feed their family, but sometimes, she recalls, there simply was not enough to eat. During those times, her father would take his rifle into the mountains near home and hunt for wild game to bring back for his wife and 11 children.

Bañuelos, who now lives in Aspen, was not able to attend school as a young girl. She immigrated to the United States to give her own three children a better life, and in 2016 made the decision to learn English with a tutor through the El Jebel-based literacy nonprofit English in Action. Despite never having received a formal education in her native tongue—she could not read or write growing up—she is now able to speak two languages.

After just a year and a half of study, Bañuelos even spoke publicly about her childhood—memories of that turkey soup, the farm, and her family—during the organization’s inaugural 2017 live storytelling event, “Immigrant Voices.”

Alongside five other immigrant community members, she took the stage before a packed house at The Temporary (then located in Willits) and delivered a story in her second language of English for nearly 15 minutes.

“I want people to know me, because people like me make a difference here,” Bañuelos says of sharing her story in a recording that is viewable on English in Action’s website. “Everybody works so hard, everybody is friendly...People are just working to support their families. Please [do not be] scared to teach people like us. You teach people like me, and you guys make a big difference in the United States.”

English in Action, in partnership with performance artist Alya Howe of Writ Large, will again bring “Immigrant Voices” to life on October 25. Rachel Schmidt, one of the organization’s program coordinators, says the event offers English language students a unique opportunity to hone their skills, gain confidence, and engage in a cross-cultural exchange with the public.

“Preparing for the event is a process of several weeks for the storytellers,” she says. “We produce a storytelling workshop beginning in September, which runs for four two-hour sessions. Typically it’s in-person, but this year due to Covid-19 we planned virtual and in-person content. Students are able to craft their stories with volunteer coaches, practice reading, and learn about the art of storytelling for a live audience. Often our storytellers for ‘Immigrant Voices’ come to the fore during these workshops.”

CONTINUED >

CityLifestyle.com/RoaringFork

25

BACK STAGE (CONTINUED)

Bernardina Bañuelos (center) with daughter Angelica (left) and English in Action tutor Jill Cohen (right). Family photo.”

“People immigrate for ver y di fferent reasons , f r o m a l l o v e r t h e w o r l d , a n d i t ’s i m p o r t a n t f o r t h e m t o b e a b l e t o t a l k a b o u t t h e i r l i v e s .”

Berenicé Forrest, center, with her son Bruce and parents Manuel and Hilda. Forrest will speak about her family during her "Immigrant Voices" performance this month.

26

Roaring Fork Lifestyle | October 2020

When the storytellers are selected, they work with Alya Howe to form their personal accounts of love, loss, learning, and life into compelling stories for the stage. After a couple more weeks of preparation and one dress rehearsal, it’s lights up.

“We are so proud of our English in Action storytellers each year,” Schmidt says. “Our community needs their stories and their voices, now more than ever. It takes a lot of courage to tell a personal story onstage in your non-native language.”

This year, a new group of storytellers will perform at the Third Street Center in Carbondale for a hybrid live/virtual event. Audience members will be limited to participants’ friends and family, but the community at large is invited to tune in online. One of this year’s storytellers is Berenicé Forrest, born in Chihuahua, Mexico. Forrest immigrated to the U.S. with her parents in 1987, when she was a child, and she later became a U.S. citizen the day she turned 18. She grew up seeing her parents intent on providing her with “the American dream,” she says. Her father worked in restaurants and her mother did housekeeping for many years, until they were ultimately able to put Forrest and her younger sister through college. Today, Forrest works as the assistant director of the Basalt Regional Library, where she also manages its Spanish Language Outreach program.

“Now that my sister and I are grown, my parents have retired and moved back to Chihuahua,” she says. “It’s bittersweet, because I just had my first baby last year and he’s their first grandchild. But, they are now living their best lives in Mexico. It’s a dream come true for them to be back home there. My son will be able to go and visit, just like I did with my grandparents.”

Forrest has been preparing for weeks to tell her story, which will be centered around her childhood experiences and her parents’ decision to return to Mexico after so many years on U.S. soil. She feels that an event like “Immigrant Voices” can help humanize what has become a highly politicized topic in American life.

“Every immigrant’s story is so, so different,” Forrest says. “People immigrate for very different reasons, from all over the world, and it’s important for them to be able to talk about their lives. Some are living in the shadows.

For many people, to move to a country where you don’t speak the language, or leave your family and your home behind, it’s very difficult.”

“Immigrant Voices” offers a personal glimpse into the lives of locals who aren’t often afforded a platform to speak. With a mission of helping the valley’s non-native English speakers gain a linguistic foothold in their new home, English in Action is able to align its objectives of language education, cultural connection, and celebration of diversity into one very powerful evening.

“IMMIGRANT VOICES” October 25, 2020 7 p.m.

Live stream at EnglishInAction.org CityLifestyle.com/RoaringFork

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ANIMAL KINGDOM

A BET TER MILK FOUR QUESTIONS WITH FARMER JOSÉ MIRANDA OF ROCKING TT BAR WATER BUFFALO DAIRY 30

Roaring Fork Lifestyle | October 2020

HAVE YOU EVER SAMPLED WATER BUFFALO

Venezuela to farm and focus on milk and cheese pro-

MILK? Carbondale dairy farmer José Miranda

duction. After that, the situation there got terrible and

would urge you to give it a try. He has, after all, spent

we left. My former wife had family in the valley, so we

his entire life around the animals and knows a good

came here. I had been to the U.S. as a student and a

thing when he tastes it.

tourist before, but in 2013 I arrived as a foreigner, an

Born in Venezuela and raised on a water buffalo

immigrant, knowing I wasn’t going back.”

farm in the central grassland plains region called Los Llanos, Miranda now tends his own herd on

CAN YOU TELL US MORE ABOUT YOUR HERD?

leased lands here in the Roaring Fork Valley. The

Miranda: “I originally started with two buffalos,

story of how he came to settle in Colorado is a long

then slowly added two more, then four more, until

and winding one, having spent time between the

now I have over 30. The animals are from different

U.S. and his home country over many years before

locations across the country, so there is strong

leaving Venezuela for good in 2013. As political and

genetic diversity. I have two bulls, and the rest are

economic chaos gripped the nation, Miranda knew

females. With dairy, calves are born year-round;

it was time to move on.

the buffalos’ natural window for birth is in the

Now, he is working day and night (literally) to

summer, but I have them scattered throughout the

develop a more humane and sustainable model

year. Sometimes I’m up in the middle of the night,

for small-scale water buffalo milk production in our

checking on a calf, but they usually don’t need

mountain community. Passionate about the wellbe-

much assistance.”

ing of both his herd and the earth upon which they graze, Miranda is deeply committed to a better way

YOU ARE PASSIONATE ABOUT SUSTAINABILITY.

of dairy farming—and the results are delicious. We

WHAT IS UNIQUE ABOUT YOUR APPROACH?

recently spoke with him about his life and work.

Miranda: “I think the modern dairy industry is a disaster. My model is much different because I allow

RFL: WHAT WAS YOUR FAMILY’S WATER BUF-

babies to be with mom—all day they spend with

FALO FARM IN VENEZUELA LIKE?

mom. At sunset they’re separated in a pen, and in

Miranda: “Life for us was always linked to the water

the morning I milk only two teats, so the calf gets

buffalos. I was raised working with my father, uncles,

the other two. The calf gets full on milk, and grazes

and my brothers. The flatlands are a rough environ-

on grass, and it doesn’t break their instinct. What I

ment; there is the rainy season with flooding and

do is in harmony with nature. The buffalos graze in

mud, and the dry season that becomes very dusty

a few different places in the valley (Old Snowmass,

with totally dry grass. Cattle traditionally performed

Carbondale, Willits, and Missouri Heights) and I

just so-so in this place—they would lose weight in the

practice rotational grazing, which is beneficial for

dry season, and then they were miserable during the

the landowners because the animals fertilize the

rain. So in 1976 when the water buffalo was approved

soil, help with weed control, and help to regenerate

for commercial purposes, that is what my family did.

the fields. The buffalos actually improve the pas-

The buffalos perform better than cattle and produce

tures’ condition. I wouldn’t do what I do if I had to

very high quality beef and milk.”

work any other way.”

HOW DID YOU COME TO SETTLE IN THE VALLEY?

Follow Rocking TT Bar on Facebook and Instagram

Miranda: “When I was younger, I earned a schol-

to learn more about the daily lives of Miranda and his

arship to attend Montana State University and

buffalos. Message him via social media to get details

first lived in the U.S. as a student. I went back to

about limited remaining milk shares and beef.

ARTICLE CAITLIN CAUSEY | PHOTOGRAPHY CHRIS COHEN

CityLifestyle.com/RoaringFork

31

BRIDGE TO THEIR FUTURES

BTTF GOAL:

CAMPAIGN

THE MISSION of our Bridge to

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YOUR GIFT will help ensure that all who enter our doors recieve the services they need on their healing journey & are equipped & supported in moving forward to create brighter futures for themselves.

WE INVITE your participation & support in completing

River Bridge is grateful to the countless individuals & organizations whose generosity through the years has enabled us to serve children & the community.

OUR GOAL OF RAISING $500,000 to help support child victims of abuse & their non-offending family members with essential services to promote hope & healing.

TO LEARN MORE:

we owe a special thanks to

Alpine Bank • Aspen Valley Hospital • Gould Construction Valley View Hospital • Walters Construction Garfield County • Garfield County Commissioners

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LOCALS ONLY

G L E A N I N G DAY S This summer and early fall, volunteers joined UpRoot Colorado at several valley farms and residences to glean surplus produce for distribution to LIFT-UP, Food Bank of the Rockies, and other hunger relief organizations. UpRoot, a regional nonprofit founded in 2016, works to reduce Colorado's surplus agriculture, support farmers' economic stability, and increase the state's nutritional security. Learn about how to get involved at UpRootColorado.org.

1.

2.

3.

4.

5.

6.

7.

1. Volunteer Archer reaches for an apple. / 2. Volunteer Izzy bags apples. / 3. Damaged gleaned fruit is served to the pigs of Erin’s Acres farm. / 4. UpRoot Roaring Fork Valley coordinator Genevieve Villamizar (left) with Western Slope coordinator Helen Rogers. / 5. Farmer Erin Cuseo with son Wekta after a morning glean. / 6. Laura Bartel-Bruno helping glean her apple tree, which she has registered with UpRoot. / 7. UpRoot co-founder Ciara Low. 34

Roaring Fork Lifestyle | October 2020

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