Missoula Valley NOVEMBER 2017
MissoulaValleyLifestyle.com
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Thankful
THE BISON WRANGLER ALWAYS HONOR YOURSELF A MEAL TO BE THANKFUL FOR
4601 Gooden Lane | Missoula
2725 Schley Creek Road | Arlee
21537 Polette Place | Florence
2145 South Avenue | Missoula
432 Eddy Avenue | Missoula
720 Anglers Bend Way | Missoula
9549 Shikane Lane | Missoula
7335 Beryl | Missoula
• 5 Bed/ 4 Full/ 2 Half Bath • 7,060 Square Feet • Large Kitchen w/ Island • Home Theater Room • Full Basement MLS #21710496 $800,000
• 5 B/2.5 BA, 3,234 SF • Wood floors and original moldings • Private backyard, fully fenced with double car garage • Large deck off of the master bedroom MLS# 21709626 $525,000
• 3 Bed/ 3 1/2 Bath • Private Deck on Master • Detached Shop w/ Car Lift • Green House and Garden Shed • 2 Lots available; 4.89 Acres or 2.67 Acres MLS #21703132 $424,900
Rebecca Donnelly
Broker 406-546-0067 Rebecca@SoldbyBD.com
• • • •
5 Bed/ 5 Bath 23.2 Acres High-End Kitchen Outdoor Entertainment w/ Heated Slate Flooring • Second Full Kitchen MLS# 21709990 $1,000,000
• Prime Business Location • 4,700+ Square Feet • Kitchen/Break Room • 2 Bathrooms • 13 Private Parking Spaces MLS# 21701295 $650,000
• 3 Bed/ 2 Bath • Canyon River Golf Community • Master Bath with Jacuzzi Tub • Pond and Waterfall in Back Yard MLS #21701361 $450,000
• • • •
3 Bed/ 2 Bath 3,214 Square Foot Split-Level Entry Custom Landscaping • Walk to Blue Mountain Trailhead MLS #21710496 $400,000
Cole Bergquist
REALTOR® 406-544-9817 Cole@SoldbyBD.com
Information deemed reliable, but not guaranteed.
• 5 Bed/6 Bath • 6,608 Square Feet • Indoor Half-Court Gym and Fitness Center • Tri-Level Theater Room • Views of Missoula Valley MLS #21706264 $1,299,900
PUREWEST REAL ESTATE Committed to our communities. Proud supporter of the Montana Wildfire Relief Fund.
101 Railroad Street W., Missoula | 406.541.4000
Devin Khoury Owner/Broker
Katie Ward Managing Broker
Rebecca Donnelly Broker
Cole Bergquist REALTOR®
Jenn Ogren REALTOR®
Heather Bybee REALTOR®
Brittney Osborne REALTOR®
Blake Osborne REALTOR®
Stephanie Dwyer REALTOR®
Jason Leishman REALTOR®
Will Phelps REALTOR®
Andrew Nebel REALTOR®
www.PureWestRealEstate.com
Lifestyle Letter
My 30 days of thanks.
NOVEMBER 2017
B
eginning in November, I begin to see a flurry of Facebook posts about the things my friends and family are thankful for. By the second week, it’s less a flurry and more a sprinkling. By the month’s end, I see about three friends who’ve publicly pushed through the “30 Days of Thanks,” or Gratitude or Thankfulness, challenge. I know they are thankful for much, after all I see their posts throughout the year. I don’t post much on social media, but each year I say to myself, This year I’ll post mine. Each year, I don’t. This year will likely be the same, which is why I’ve compiled a list of 30 things here. They are, in no particular order:
PUBLISHER
Mike Tucker | MTucker@LifestylePubs.com EDITOR
Danielle Antonetti | DAntonetti@LifestylePubs.com MANAGING EDITOR
Chelsea Lyn Agro | Chelsea.Agro@LifestylePubs.com SALES SUPPORT MANAGER
Gene Peterson | Gene.Peterson@LifestylePubs.com SALES SUPPORT
Sharon Morren, Tara Sheridan
1. My red cat-eye glasses. They’re so cute! 2. The elevator at my office. It’s fast, which is super helpful for the days when I’m running late. 3. Icee slushes. Thanks, Burger King! 4. Rediscovering Mother’s Original Circus Animal Cookies. 5. Walks with Oscar Emilio, the ornery old dachshund who doesn’t mind that I call him “the second-best pup” because he knows another dachshund stole my heart first. 6. My husband doesn’t mind that I smell like chlorine a lot of the time. 7. The view from my office. 8. Water. 9. A good pair of windshield wipers. 10. Slippers. I thought they were silly when I was younger. Now, I’m always asking, “Where are my slippers?” 11. Living close to alpine lakes. I love swimming in cold water. 12. My four jobs. 13. My four bosses. 14. My co-workers.
15. The Hallmark channel. I’m a sucker for Christmas in July. 16. Chapstick. 17. Wool. 18. Friends and family who love me. 19. Root beer from the Blacksmith Brewery in Stevensville. 20. The kindness of strangers. 21. People with good comedic timing. 22. Jokes. Even bad ones. 23. Tough days. They aren't ever as bad as I think, and I end up learning something that is later quite useful. 24. Black licorice. 25. Copper pennies. 26. Jesus. He gave me a lot more than what is on this list. 27. Getting to read all the personalized license plates on my morning commute. 28. Correct punctuation in text messages. (This is a big one.) 29. Scissors. 30. Betty Boop memorabilia.
DAntonetti@LifestylePubs.com
MissoulaValleyLifestyle.com JOIN US
ON THE COVER Fall foliage in the Rattlesnake. COVER PHOTOGRAPHY BY PAMELA DUNN-PARRISH 4
Missoula Valley Lifestyle | November 2017
Kathleen Goodwin, Nicholas Littman CONTRIBUTING PHOTOGRAPHERS
Pamela Dunn-Parrish, Kat Franchino, Jackie Jensen Photography, Nicholas Littman, Micki Long
CORPORATE TEAM | Steven Schowengerdt
CHIEF EXECUTIVE OFFICER
CHIEF SALES OFFICER
TALK TO US
| Matthew Perry
CHIEF FINANCIAL OFFICER DIRECTOR OF MARKETING ART DIRECTOR OPERATIONS DIRECTOR
| Janeane Thompson
EDITORIAL MANAGER EDITORIAL
| DeLand Shore | Brad Broockerd
| Sara Minor | Nicolette Martin
| Victoria Perry, Lindsey Howard
AD MANAGER AD COORDINATORS
| Chad Jensen
| Cyndi Harrington, Andrea Thomas Alicia Huff, Adella Wrisinger | Cyndi King, Jessica Sharky, Dana Rudolph, Emily Stout
LAYOUT DESIGNERS
PUBLISHER SUPPORT
| Melanie Carlisle
EXECUTIVE ACCOUNTANT APPLICATION ARCHITECT
I need to add one more: spell check. I needed it to spell “memorabilia.” I’d love to hear from you. What are you thankful for?
Danielle M. Antonetti, Editor
CONTRIBUTING WRITERS
Chelsea Lyn Agro, Shane Clouse,
WEB DEVELOPERS
| Randa Makeen
| Michael O’Connell
| Hanna Park, Scott Lavigne
514 W 26th St, Kansas City, MO 64108 Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Missoula Valley’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 Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.
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November 2017
30
Departments 8
Good Times
12
Around Town
14 DIY 18
Food & Wine
28
Financial Buzz
30
Inspired By
34
Local Limelight
36
Lifestyle Calendar
42
Parting Thoughts
18 A Meal to Be Thankful For
Finn & Porter's executive chef gives us his key ingredients to Thanksgiving.
22 The Bison Wrangler
Troy Westre of Bitterroot Bison gets us up, close, and personal to his bison herd.
30 Always Honor Yourself
Miss Rodeo Montana 2017 proves anything is possible.
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Good Times
The Y Turns 50 and Looks Great
Happy birthday, dear Missoula Y! The Missoula YMCA celebrated 50 years of putting Christian principles into practice through programs that build a healthy spirit, mind, and body for all with a party featuring music by the Whizpops, food trucks, and activities for kids and the kids at heart. PHOTOGRAPHY KAT FRANCHINOÂ
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Missoula Valley Lifestyle | November 2017
Painting
C u s to m P a i n t i n g D e s i g n e d to M at c h Y o u r S t y l e a n d N e e d s If you can’t remember the last time you home was painted, it’s probably been too long. Between seasonal changes in every month, wear and tear and damages sustained over the years, your home’s paint can take a beating. Rely on Staggs Painting and Powerwashing LLC to provide the solutions you need. We deliver 100% custom interior/exterior painting solutions that will give your home the look and feel you’ve always wanted. Additionally, if you’re working on a new home construction project, we can help with that as well.
New home construction
Interior/ Exterior painting
Commercial & Business
Premium work at a fair price
Farms & Ranches
Condos
Log Homes
We Accept all Credit Cards
STATEwide
406.529.7428
staggspaintingllc.com
November 2017 | Missoula Valley Lifestyle
9
Good Times
Keeping It Wild
Montana Wilderness Association's WildFest had nearly 100 volunteers and was celebrated through hilarious tales of time spent in the wilderness, handy tricks when preparing for a packing trip, and the chance to get up, close, and personal with animals found within our sacred woods. It was reason enough to play, learn, and love our great outdoors! PHOTOGRAPHY MICKI LONG
CLIENT NAME
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Missoula Valley Lifestyle | November 2017
Give us a call and we’ll be there chop-chop.
call 542-SEED November 2017 | Missoula Valley Lifestyle
11
Around Town
AROUND TOWN
with Target is to spread inspiration for the home nationwide at an affordable price. Get your shopping cart ready, online or in store at 2420 N. Reserve, on Sunday, November 5!
THE ULTIMATE WEDDING EVENT The Bitterroot Wedding Association's premier wedding fair is returning for its second year after a very successful first! Take a scenic drive down into the Bitterroot Valley to the Ravalli County Fairgrounds on Saturday, November 4 between 11 a.m. and 2:30 p.m. Survey the vendors for your perfect picks of wedding venue, decorations, cake bakers, caterers, DJs, and so much more. Sample tasty treats that could end up being the party favors your guests talk about long after the wedding. This event is interactive, fun, and relaxed—all while being educational and inspiring. Tickets are on sale now and will also be available for purchase at the door on the day of: $5 for general admission and $10 for early-bird admission to Bridal Haus, an upscale bridal consignment boutique. For more information and to purchase tickets, visit MontanaMadeWedding.com.
TIME FOR TURKEY First time preparing a grand Thanksgiving meal for you and your family? Need a little inspiration, motivation, or education? Kelly Moore from the MSU/Missoula County Extension office will be at the Missoula Food Bank's Bill & Rosemary Gallagher Learning Kitchen, 1720 Wyoming St., on Monday, November 6 from noon to 1:30 p.m. She'll share her helpful tips on defrosting your turkey, cooking your turkey, and how best to use up your Thanksgiving leftovers. This class is free and requires registration via an email to Jamie at Jamie@MissoulaFoodBank.org or by calling 406.549.0543 ext. 213.
WHAT'S COOKING INSIDE With winter knocking on our door, let's head inside and learn
FALL BACK
something new together, in the great indoors. Taste Buds Kitchen, located at 131 E. Main St., welcomes guests with no prior cooking
It's time to say, "See you later," to our evening daylight hours.
experience to indulge in some culinary fun. Try a BYOB cooking class
Daylight saving time ends on Sunday, November 5 at 2 a.m. The
where you'll whip up three to four tasty recipes and work in groups of
clocks are to fall back one hour. While it eats away at our evening
four to five students. Glasses and bottle openers will be provided and
daylight, let's rejoice in that extra hour of sleep going into the week.
doors open 10 minutes prior to each class. Call a friend and sign up
HEARTH & HAND AT TARGET Love the farmhouse style of Chip and Joanna Gaines of HGTV's
online at TasteBudsKitchen.com.
FREE CAROUSEL RIDES
Fixer Upper but can't exactly make the trip to Waco for your
Thanksgiving wouldn't be complete without a carousel ride. Well,
favorite household items? Worry not, a new line was created
perhaps it would, but good, old-fashioned fun awaits at A Carousel
exclusively for Target with Magnolia, a home and lifestyle brand.
for Missoula. They'll be offering free carousel rides on Thursday,
Joanna describes the items customers can expect: tabletop items,
November 23 from 11 a.m. to 3 p.m. Don't forget to try and grab the
home decor, and giftables. Their inspiration for this collaboration
brass ring! Visit Carousel.WindfallInc.com for more information.
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Missoula Valley Lifestyle | November 2017
M ON TANA AC UPUNC T U RE & H E RBAL M E D IC IN E montana-acupuncture.com
www.RodsnDogs.com Keeping Your Two Best Friends Squeaky Clean!
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“Doug gave me my life back. I am seeing the world through whole new eyes. I am a better Mom, a happier wife and I look forward to each and every day ahead of me because I know I am in a great place. And no matter what is put in front of me now, I am able to handle it.”
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320-A Expressway Missoula, MT 59808 November 2017 | Missoula Valley Lifestyle
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DIY
The Finished Product
Christmas Wreaths A DIY GUIDE FROM PINK GRIZZLY
F
or sure, there is no better sign of the coming holidays than Christmas wreaths. They bring the sights, sounds (if you put bells on them), and smells of the holiday season right into our homes. Wreaths look great placed on flat services,
with perhaps a candy dish in their center, or hung on walls, doors, mirrors, and windows—reminders to all who see that Christmas is coming. And in just a few minutes and a handful of readily available materials, you can make your own.
ARTICLE SHANE CLOUSE | PHOTOGRAPHY PINK GRIZZLY
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Missoula Valley Lifestyle | November 2017
Work Station
1 Put It Together
3&4 SUPPLY LIST
'Turkey Tails'
2 Spice It Up
5 A wreath’s main component are evergreen boughs. Gather about six that are
Clippers or hand sheers
between 3 and 4 feet long. They can come from subalpine fir, grand fir, Douglas fir,
Coat hanger, heavy wire, or wreath ring
lodgepole pine, ponderosa, spruce, cedar, and even juniper. The choice is yours!
Floral wire or black twine for tying
My choices are subalpine, grand, and Douglas firs, which all have a fresh pine
Evergreen boughs
scent, are bushy, and fill out wreaths with fewer branches. Spruce and juniper
Accents and embellishments
don’t tend to smell as pleasant as other varieties, but still look beautiful in a wreath. Where do you get evergreen boughs? For many of us, in our yards. And
INSTRUCTIONS
for those without evergreens close at hand, our national and state forests
1. Set up your work station, laying out your greens, embel-
are a great place to collect them. (Note: If you go this route, first check to
lishments, and tools.
see if a permit is required.)
2. Trim the greens to about 9 inches in length and form
Find embellishments! These can be anything: pine cones, accent greenery,
them in to a uniform handful using 3 to 5 sprigs of greens.
dried flowers, shrub branches, holly berries, English ivy, painted twigs, wheat
Shape them into a “turkey tail,” so that they fan out nicely.
and grains, or eucalyptus. Again, the choice is yours!
3. Tie the greens or clamp them securely to the top of your
A note about your wreath ring: A coat hanger works well, or you can pur-
coat hanger or wreath ring. Leave a 12-inch tail of wire or
chase a wreath ring at a craft store or some local nurseries. It is easiest if the
twine, so that you’ll have enough to tie on the next handful
ring or wire is shaped into a uniform circle. Some rings come with clamps
of greens. Hang this extra in the center of the circle.
welded to the ring for easy clamping of greenery to the circle. You can also use
4. Make another handful of greens. Place your second hand-
black twine or thin floral wire to tie the boughs in place.
ful counterclockwise over the top of the spot where you tied your first handful, so that half of the first handful sticks out along your circle. Continue securing handfuls of greens uniformly along the circle until you have a completed wreath. 5. Decorate your wreath by tying on your accents with floral wire or black twine. 6. You're done!
Oh! I like a wreath, let Christmas mirth To-day encircle all the earth, And bind the nations with the love That Jesus brought from heaven above. -Maud Lindsay, “The Story of Gretchen,” Mother Stories
November 2017 | Missoula Valley Lifestyle
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Here for life. DIVISION OF GLACIER BANK
Home Equity Line of Credit from First Security Bank. Š2017 First Security Bank. Division of Glacier Bank. Miss Val Life Print.indd 1 | November 16 FIRST-53117 Missoula Valley Lifestyle 2017
6/7/17 1:59 PM
Enjoy wonderful natural products made from our bison. Everything from mittens to soap, to jerky, great for gifts or as a new addition to your home.
Catering
Hides
Jewelry
Bison Quarters
Skulls
Tallow Soap
Fur Hats
Coats
Wholesale Meat
Mittens
Shirts
Shoulder Mounts
406-531-6047 | www.bitterrootbison.com November 2017 | Missoula Valley Lifestyle
17
Food & Wine
A Meal to Be Thankful For FINN & PORTER'S EXECUTIVE CHEF GIVES US HIS KEY INGREDIENTS TO THANKSGIVING
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Missoula Valley Lifestyle | November 2017
ARTICLE CHELSEA LYN AGRO | PHOTOGRAPHY PAMELA DUNN-PARRISH
I
t’s not intentional, being without our families for the hol-
for flavor with simple ingredients, pairing them off to hold
idays. It’s just something that happens to transplants—
hands and do a dance on our tongue.
the rocketing of flight prices that come complimentary
The staples seem to be in place, the familiar aromas are
with that pull we feel to be with them. Andrew Martin,
stirring in our mind’s nose. But the gravy, Andrew admitted,
executive chef at Finn & Porter, has cured this hunger
is the most important ingredient—the star of the show. It’s the
with a meal to be desired, devoured, and possibly kept secret so we all don’t go knocking on his door come Thanksgiving Day. It starts four or five days out: the prepping. His wife, Amy, whom he met at the New England Culinary Institute, bakes a beer walnut bread for the sole purpose of letting it go stale. For stuffing, of course. Then, it’s paired with fried sage and roasted butternut squash on the big day. Mashed potatoes, Brussels sprouts with crispy pancetta or some local bacon, a leafy salad—they know their places, marked by sticky notes on the table days in advance. “We do a great turkey,” said Andrew, getting to what matters most. “I brine it and I rub it with orange marmalade and baste it with white wine. … In the bottom of the pan, I throw in a whole bunch of stuff along with the giblets and I dump a bottle of white wine in
velvety layer that will embellish every-
“The time I get to spend with my wife putting all of this together is my favorite part.”
there.” Make no mistake, that family
thing it touches, and even fill the holes that we amateurs might leave out in our preparation or execution. “I’ll usually make a chicken stock,” said
Andrew.
“Those
marmalade
drippings with all the giblets and that white wine in the bottom of the pan go in the reduction and I usually deglaze with some brandy. The drippings from the turkey is key.” Of course, once the meal is steaming, filling the air and bellies with a warmth only Thanksgiving can provide, there’s dessert to be had. Shameless! A mutual friend of Amy and Andrew brings a coconut creme pie, a pecan pie, and a pumpkin pie (Andrew’s favorite), made from scratch and with love. With love sent from family across the miles, and a stitched family of friends to feed right here at home, it’s easy to know what Andrew’s most thankful for. But, he’s also thankful for the thing that makes his lifestyle and home life work—balance.
flair is not forgotten. It’s in the orange marmalade, a trick he
“It is so hard to do this job and to have something
learned from his great aunt, and in his grandmother’s china
resembling a normal family life. I have pretty good bal-
that he sets out for the occasion.
ance because my wife is in this industry. She gets it. The
“We also make a cranberry relish from scratch—raw
career and the life that I’ve built, it was very important for
cranberries ground up with orange, including the peel,
me to have something resembling balance,” he said. “ The
and sugar. It’s uncooked and really bright,” said Andrew,
time I get to spend with my wife putting all of this together
noting that while color is fun, it’s not a necessity. He cooks
is my favorite part.”
CONTINUED >
November 2017 | Missoula Valley Lifestyle
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Food & Wine
20
(CON TI N U ED)
Missoula Valley Lifestyle | November 2017
Helping Andrew Martin prepare this Thanksgiving feast are the handful of items he’s most thankful for in his kitchen.
HEAVY-BOTTOM SAUTÉ PAN The carbon steel ones are what we use in the kitchen. They heat quicker than a cast-iron skillet and when properly
CHEF’S KNIFE
seasoned will not stick.
As large of a size that you feel comfortable with. I will always recommend a German brand, such as Wüsthof. They last forever and, with a little maintenance, always regain a sharp edge. Too many young cooks fork out hundreds of dollars for a knife that they can’t use well.
Kosher Salt, Pepper Grinder, Olive Oil, and Canola or Blend Oil Kosher salt is less salty
Decent Cutting Board
than iodized, so you can be heavier handed with it. Never ever, ever, ever buy pre-
Boos Block brand for all nonmeat and a softer plastic one you can throw in the dishwasher for meats. NSF brand makes the best. In my world,
ground pepper. We pre-grind every day for service, but it doesn’t go further than that. Have olive oil and vegetable oil around. Olive oil is for salads, drizzling over
there is no such
items or finishing dishes. You should
thing as a glass
never sauté with olive oil. It has a lower
cutting board, and those pull-
smoking point than vegetable, canola, or a canola and olive blend oil.
out wood boards
When you sear a piece of fish in
for bread cutting
a smoking hot pan, your olive oil
under your kitch-
will just burn before it gets to an
en countertop are
appropriate temperature.
just plain gross.
Sharpening or Honing Steel You should run the blade over a sharpening steel (preferably a diamond steel) before and after every use.
KitchenAid Mixer (with as many attachments as possible) This would be the first “amenity” I would recommend. I use mine for everything—doughs, pasta, grinding. I’m way too weak to sit there and whip anything by hand.
November 2017 | Missoula Valley Lifestyle
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the
Zach and Troy Westre 22
Missoula Valley Lifestyle | November 2017
BISON
WRANGLER
TROY WESTRE OF BITTERROOT BISON GETS US UP, CLOSE, AND PERSONAL TO HIS BISON HERD ARTICLE NICHOLAS LITTMAN PHOTOGRAPHY PAMELA DUNN-PARRISH
I
t sounds like the noise a dinosaur might make. Or maybe the mix between a walrus and lion, a guttural growling
that comes deep from the belly of the animal. It is the warning sound a bull bison makes when it’s breeding season and he sees another bull closing in on the cow the former’s been courting. The bulls exchange growls for minutes. As we watch them pace around each other, my host, bison wrangler and partner of Bitterroot Bison, Troy Westre, names the animals for me.
CONTINUED >
November 2017 | Missoula Valley Lifestyle
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THE BISON WRANGLER (CON TI N U ED)
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Missoula Valley Lifestyle | November 2017
“That’s a Bonner Ferry Bull. That’s Prince’s brother,” he said. The growling gets louder, reverberating around the meadow by the river. The cows and other bulls seem not to be paying it much attention, but Troy’s on alert: “That’s fricking scary,” he said. “They’re gonna fight.” A fight might be alright if we were on the other side of an electric fence, but we’re not. We’re in the middle of them, thirty feet away in a golf-cart sized “Gator.” The bulls weigh 2,800 pounds apiece; they can run up to 35 miles per hour. They’re not interested in charging us, but I’m slightly worried that we could be their first collateral. Except I know I’m in good hands. Troy has been raising bison for 18 years and no one has been killed or maimed by one on his watch. (He’s had two take a ride on their heads while sorting them.) He’s learned not to be complacent with them and to afford these beasts a healthy measure of respect: The Gator stays running, just in case the bulls get some fire in their blood. Troy does not come from a ranching background. He was a welder of railroad cars by trade and took up bison-rearing as a hobby on his land in Frenchtown because he had “always liked the animal.” He wasn’t expecting to make a business out of it, but his herd kept expanding and by 2005 he was looking for more land to lease. That year, he had back surgery performed by a local surgeon named Chriss Mack. After the operation, Troy noticed pictures of bison in Chriss’s office and found out that he had his own herd. The two men decided to become partners, and they moved their merged herds onto Chriss’s land between Highway 93 and the Bitterroot River just north of Lolo. Troy quit his job and dedicated himself fulltime to raising bison.
CONTINUED >
November 2017 | Missoula Valley Lifestyle
25
THE BISON WRANGLER (CON TI N U ED)
Troy believes the future of ranching in Montana is in bison. In his mind, they hold numerous advantages over cattle: They’re less work to raise, they’re easier on the land, they’re healthier to eat, and the price for their meat is going through the roof—the national average for burger is currently hovering around $12 a pound. Plus, almost none of their carcass goes to waste. Troy can sell a tanned hide for $1,000 and a skull for $300. He has mugs and earrings made from the horns and coats and blankets from the hides. Much of the processing Troy does himself (he’s been to taxidermy school), or he hires out to local artists. He’s able to make nearly as much from a bison’s byproducts as he does from the meat of the animal. Taken all together, it’s a profitable and sustainable business model. Troy calls bison “a hands-off animal.” “With cattle, you’re always pulling calves. I’ve pulled three in 18 years. With cattle, you’re vaccinating all the time. With our bison, all we do is de-worm them once.” After calving in May, he lets the cows and calves out on the 250 acres of irrigated floodplain along the Bitterroot River. Here, the bison act as the natural mowers of the landscape that they evolved to be—if they’re stocked at an appropriate level, they promote the growth of the grass. The heifers are sold for breeding stock and the bulls are raised for two years on their ranch in Stevensville before being harvested by Troy himself and butchered at Lolo Locker, a fullservice packing house. From farm to table, Troy is committed to keeping everything local: “All of our stuff is sold right here in this valley—the Bitterroot—and Missoula. We do a lot through the food truck [that Troy’s son Zach Westre runs (see sidebar)], Lolo Peak Brewery, Lolo Locker, and Broadway Bar and Grill.” Bitterroot Bison is certified as the only Certified Humane bison ranch in the country. To achieve the certification, Troy didn’t need to change any of his practices—he had always prioritized “the bison first, and money second.” In 2015, Humane Farm Animal Care came to inspect Bitterroot Bison’s facilities as well as the grazing, watering, harvesting, and butchering processes and established the ranch as the humane standard in the U.S. for raising bison. When you spend some time with Troy, you can tell that he cares a great deal about taking care of his animals. When I ask him how he likes the work, he pauses and delivers a response I wasn’t expecting: “I’m really getting tired of harvesting the bison because I love them. It’s kind of a catch-22. But, it’s a necessity to ensure these animals don’t end up in feed lots.” Out in the field, before we stopped at the growling bulls, Troy idled the Gator by a bull laying down in the field. He got out of the Gator with a bottle of bug spray and walked up to its enormous head—almost as big as he is tall—to spray him down and help keep flies away. He told me the bison’s name is Dozer; Troy raised him from a bottle after his mother died. From the way he treats Dozer, you can tell Troy wants his animals to have the healthiest, happiest life they can. It’s this level of respect and commitment that sets Troy and his operation apart. 26
Missoula Valley Lifestyle | November 2017
MONTANANS LOVE THEIR
BISON BURGERS
I
stopped by Bitterroot Bison’s food truck at one of last summer’s Out to Lunch events in Caras Park to try out their bison burger.
It’s a 1/3-pound burger topped with cheddar cheese and bacon and smothered in Lolo Peak Brewery’s homemade barbecue sauce. The meat is lean and rich—you can almost taste the Bitterroot grass the bison munched on. Last year when Zach Westre started up the food truck, his goal was to get in as many events as he could. He went far and wide throughout the region—to Coeur D’Alene, to Spokane, to a festival in Puyallup, Washington, with 100,000 people. The amount of business he got out-of-state compared to in-state surprised him: “Bison is a Montana state thing,” Zach explained. “I do better [business] in Caras Park with 3,000 people than in Washington with 100,000.” The farthest Zach’s had to go to sell his burgers this year has been Butte. He attributes the success of the bison burgers he makes to their taste, their health benefits—bison is high in omega 3s, low in cholesterol and fat, and high in selenium, a natural mood booster—and to their great farm-to-table story. “I love it that people can get a burger made by the person who helped raise and harvest that animal,” Zach told me. “That’s something special.” November 2017 | Missoula Valley Lifestyle
27
Financial Buzz
ARTICLE RBC WEALTH MANAGEMENT AND GARY KIEMELE
More Than One
Way to Earn ENJOY A LONG RETIREMENT WITH SEVERAL INCOME STREAMS
I
ncreasing longevity is a practical reason you may want to develop an income plan to cover your expenses. To help you enjoy a long and comfortable retirement, using many different
types of income streams can help balance your need for both growth and income while providing options to help minimize taxes throughout your retirement.
28
Missoula Valley Lifestyle | November 2017
RETIREMENT ACCOUNTS Your IRA and your employer-spon-
SOCIAL SECURITY BENEFITS Although the rules have recently
sored retirement plan, such as a 401(k), can be essential sources of
changed, the best way to maximize Social Security benefits may
retirement income. Distributions from a traditional IRA or employ-
still be to wait as long as possible before taking benefits, especially
er-sponsored plan are taxable, and distributions from a Roth IRA or
for the higher-earning spouse. You can start receiving benefits at
employer-sponsored plan are tax-free. So, you may want to consider
age 62; however, benefits received before your “full” retirement
allocating assets to both types of retirement accounts.
age (currently age 66 or 67) will be permanently reduced. If you
DIVIDEND INCOME Some stocks have regularly increased their dividends for years. These “dividend kings” can provide you with a
delay taking benefits past full retirement age, the amount you receive will increase every year until age 70.
source of rising income, which is essential to helping you stay ahead
ANNUITY INCOME Annuities are insurance company products
of inflation during your retirement years. (Companies can lower or
that may help assure a predictable lifetime income. Like creating
discontinue their dividends at any time.) Because of the preferential
a “personal pension,” they come in a variety of forms and can pro-
tax treatment of dividend income, these types of stocks generally are
vide a guaranteed income stream for as long as you live, no matter
best used in taxable (non-IRA) accounts.
what happens in the markets. Read the prospectus carefully to
BOND INCOME Consider building a “ladder” of short-, intermediate- and long-term bonds. You can reinvest the proceeds of the maturing short-term bonds into new ones, issued at a potentially higher
understand the objectives, risks, charges, and expenses before investing in an annuity.
REVERSE MORTGAGE EQUITY
While a reverse mortgage is
rate, while you continue to receive income from your long-term bonds,
not suitable for everyone, for those needing to tap the equity in their
which typically pay more than shorter-term ones. Bond mutual funds
homes, it can be something to think about. A reverse mortgage can
and exchange-traded funds also provide interest income.
either provide you with additional regular income payments or be
SALE OR CONVERSION OF INVESTMENT ASSETS Once you
used as a strategy during down markets when withdrawals from your portfolio may be unfavorable.
reach age 70½, you will need to take required minimum distributions from your 401(k) and your traditional IRA. But, you may need
By taking full advantage of these sources of income, you can go
to sell investments outside these accounts as well, or at least con-
a long way toward enjoying the retirement you have envisioned.
vert some investments into income-producing vehicles. Be aware
So, plan ahead, learn all your options, and make those choices that
of the tax consequences, however.
are right for you.
This article is provided by RBC Wealth Management on behalf of Gary Kiemele, a Financial Advisor at RBC Wealth Management, and may not be exclusive to this publication. The information included in this article is not intended to be used as the primary basis for making investment decisions. RBC Wealth Management does not endorse this organization or publication. Consult your investment professional for additional information and guidance. RBC Wealth Management, a division of RBC Capital Markets, LLC, Member NYSE/FINRA/SIPC
Find the right pairing Pairing food with wine or beer is a balancing act that depends on flavor, compatibility and intensity. Understanding each of these elements is important to achieve the most optimal flavor, whether it’s a fine wine or a craft beer. At RBC Wealth Management, we understand that not all wealth management plans are alike, and we can help you find the right “pairing” for your financial future. Call today for a complimentary consultation. Managing wealth with integrity and purpose
Gary Kiemele, Senior Vice President – Financial Advisor (406) 829-4611 | (866) 394-0672 www.garykiemele.com | gary.kiemele@rbc.com 125 Bank Street, Suite 700 | Missoula, MT 59802
Non-deposit investment products: • Not FDIC insured • Not bank guaranteed • May lose value © 2017 RBC Wealth Management, a division of RBC Capital Markets, LLC, Member NYSE/FINRA/SIPC. 17-NQ-064_Food&Wine Ad_7.083x3.15_c_R2.indd 1
9/21/17 10:27 AM
November 2017 | Missoula Valley Lifestyle
29
Inspired By
Always Honor Yourself MISS RODEO MONTANA 2017 PROVES ANYTHING IS POSSIBLE ARTICLE CHELSEA LYN AGRO PHOTOGRAPHY JACKIE JENSEN PHOTOGRAPHY
Y
ou might recognize her wide red-lipped smile from the fountain drink- and popcorn-laden
bleachers of a Saturday night rodeo. She’s the one waving at you while she sits the rhythmic pattern of a galloping horse, carrying the flag of our nation high overhead with its colors like a jet stream steady above. It’s a moment that Sarai McCollaum, Miss Rodeo Montana 2017, is used to but never tires of. Behind a glittering appearance, Sarai is our American sweetheart—small-town (raised in Darby and Lolo), blue-eyed girl, arm always strung over the neck of a horse, the definition of a cowgirl in her spirit and talents. Her sights have always been set on being her best self, through her faith, family, friends, and through her time in the limelight as an idol to generations to come. From the humble surroundings of a rodeo ground parking lot, Sarai shares with us the inner workings of her lifestyle— the heartbeat of who she is. GROWING UP, WHO WERE OR STILL ARE YOUR INSPIRATIONS?
Her name is Samantha Manley (Miss Teen Rodeo Montana in 2009). We were in the same 4-H group together, so she helped all of us and she was a big role model for us. Then, she got into rodeo queening and I just watched her at the fair every now and then, and I thought: I want to do that.
30
Missoula Valley Lifestyle | November 2017
HOW HAS YOUR BECOMING A ROLE MODEL CHANGED THE WAY YOU SEE YOURSELF?
It’s different. It’s kind of challenging at times because you’ll go to say something and think, “Oh, I can’t say that.” So, you really have to watch your actions, and everything [fans] see, they want to do, so you really have to be careful. THROUGHOUT THIS JOURNEY, WHAT HAVE YOU BEEN MOST THANKFUL FOR?
My family. When I start to get tired out on the road, I’ll call mom and we’ll just talk for hours while I drive somewhere. She definitely keeps me awake on the road, and she’s my vent, my outlet. IS THERE ANYONE YOU’VE MET ALONG THIS RIDE WHO HAS HAD A PROFOUND IMPACT ON YOU?
Mostly through working with the Exceptional Rodeo. It’s like Special Olympics for rodeo. There was one little girl down in Cheyenne, Wyoming, who wouldn’t talk to anyone, and she just kind of latched onto me. I taught her how to rope and then I gave her my necklace because I was one of the only people she’d ever talked to. WHAT MESSAGE DO YOU HOPE TO GIVE TO YOUR FANS?
One of my biggest messages, something I always write on my autograph sheets, is “Always honor yourself.” Teresa Roberts (a family friend and member of Rockin RC Rodeo committee), she has mentored me and coached me since I was little. She got me a belt and on the inside, it said, “Always honor yourself.” I think that’s so true—no matter what you do or what you say. If
WHAT ADVICE WOULD YOU HAVE FOR SOMEONE
you text something or you do something behind closed doors,
LOOKING TO FOLLOW IN YOUR FOOTSTEPS?
you should have this question in your mind, “Would you be doing this or saying this in everyone’s eyes?”
Just do it! Do you know where Woodman School is? It’s a tiny little school, and there were 36 kids in kindergarten through eighth grade, total, when I was there. And, my graduating class
WHAT’S THE BIG DREAM FOR YOU, LONG-TERM?
from Darby was eight kids. Coming from the little town of Darby,
I want to be an occupational therapist and specialize in special
which is bigger than where I came from in Lolo, it just goes to
needs children with the use of dogs and horses to combine my love
show you that it really doesn’t matter where you come from. You
of children with my love for working with animals.
can do it. You really can. November 2017 | Missoula Valley Lifestyle
31
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Missoula Valley Lifestyle | November 2017
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Homes don't sell between November & January
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Call The Diane Beck Team to discuss all the reasons now is a great time to sell! 2800 S Reserve Street Missoula Montana 59801
406-360.7654 or DianeBeck@Realtor.com
Local Limelight
A Ful(l)filled Life A STORY OF THE CREATIVE CULINARY EXPLORATIONS OF A PROFESSIONAL VIOLINIST ARTICLE KATHLEEN GOODWIN | PHOTOGRAPHY PAMELA DUNN-PARRISH
M
argaret Baldridge cannot remember a time in her
Music’s beauty and power come together because
life when she wasn’t playing the violin. It’s been
of the combination of sounds each instrument makes,
her life, livelihood, passion. Every day since age 5. It’s had
she said. Alone, the violin is beautiful. (Of course!) But,
company, though. She has a passion for food and cooking,
the overall sound of a piece of music is strengthened
and it’s been with her for as long as she can remember.
and improved with a piano or cello. The instruments
Food hasn’t been just sustenance; it’s been a creative
work together to create balance and harmony. And, so
endeavor shared and experienced through music.
it is with a dish; a symphony of flavors blend to create
“Growing up, we were always surrounded by food and music. It always went hand in hand,” Margaret said. She
Margaret approaches music and cooking similarly. First,
recalled spending time in her family’s garden in Iowa, cre-
with a sense of carefulness. Later, her personality emerges
ating recipes for 4-H projects and playing the violin. “Our
in her interpretation of a new composition or recipe.
family always had big gatherings. I can just remember my
“Always, you have to be faithful to the composer,” she
grandfather making caramel corn, my mom baking, and
said. “So, playing a piece for the first time is like reading
the rest of us sitting for hours and pitting cherries or snap-
a new recipe,” explaining that she follows new recipes to
ping beans. It was just what we did.”
the letter just as she does the notes on sheet music for the
Today, Margaret is the lead violinist for the String Orchestra of the Rockies and a professor of violin and viola
first time. “That doesn’t mean you cannot put your own spin on the piece or recipe.”
at the University of Montana, and she is living her most
That’s just reserved for later. It is with time and prac-
fulfilled life: one composed by music and made flavorful
tice that she feels comfortable adding her personality
by cooking and sharing food with others.
and letting her emotions drive her performance on the
“Cooking has become a way to relax and to have a
stage and in the kitchen.
tangible creative outlet,” she explained. “When you play
“There’s a joy in making music or preparing a dish
music, you play it and then it’s out in the air. It’s gone,
that comes through when you are sharing it with
except maybe for a recording. But cooking is tangible—
somebody,” said Margaret, which is perhaps the most
something you can see and touch and taste.”
important reason why cooking and performing go hand
On the one hand, cooking provides her with a sense
in hand: You get to share them.
of freedom and creativity that is all her own while music
Food has always been part of her performances. After
caters to her desire to be collaborative. Both endeavors
a performance, musicians will gather for a reception or
sustain her as they represent art, creativity, and community.
they will eat out together to celebrate. For years, her
In one way, the art of and creative expression through
colleagues at UM have shared Thanksgiving dinners
cooking and being a professional musician arrive in the
together, with Margaret preparing a savory mushroom
opportunities to travel she has through her work. Each
pie. It seems only natural that our community—with
destination is a creative chance to explore new flavors,
its emphasis on art and creativity—would have made
which she later integrates into her cooking, experimenting
Missoula Margaret’s true home.
with spice combinations and striving to improve recipes with every rendition—much like a symphony.
34
something beautiful and harmonious.
Missoula Valley Lifestyle | November 2017
“I feel very fulfilled here,” she said. “Everything I set out to do when I was in school, I am doing here.”
Growing up, we were always surrounded by food and music. It always went hand in hand.
DON’T MISS IT String Orchestra of the Rockies Apollo’s Lute featuring John Lenti Sunday, November 19 at 7:30 p.m. UM School of Music Recital Hall Tickets at SORMT.org and GrizTix.com
November 2017 | Missoula Valley Lifestyle
35
Lifestyle Calendar
November
NOVEMBER 2 A.J. CROCE DENNISON THEATRE
You have a choice in who treats your oral surgical concerns. Choose Oral Surgical Associates for your oral surgery needs.
Acclaimed singer/songwriter A.J. Croce will perform his own songs as well as those of his father, the legendary Jim Croce, as he explores "Two Generations of American Music." Get tickets at GrizTix.com.
NOVEMBER 4 & 11 SEWING WITH KNITS: CARDIGAN THE CONFIDENT STITCH Intimidated by working with knits? Don't be! In this two-week course, you will learn to make a classic drape-front cardigan using the Grainline Studio Lark Tee as the base. Course fee is $60, and you get a 15 percent discount on all supplies purchased for a class. Register at TheConfidentStitch.com.
NOVEMBER 12 'SOME FAVORITE INDIAN STORIES':
Oral Surgical Associates Practice limited to Oral and Maxillofacial Surgery
Missoula’s most trusted and established Oral Maxillofacial Surgeons. Eugene F. Morris, D.D.S., O.M.F.S.
Armando A. Gama, D.D.S., Diplomate
We offer the comfort of I V sedation for your health and safety, along with local anesthesia options to help make your experience as pain free as possible.
MONTANA CONVERSATIONS WITH HAL STEARNS HERITAGE HALL AT FORT MISSOULA From tribal stories and ancient histories to more recent historical individuals like Sitting Bull, Plenty Coups, Sacagawea, Eloise Cobell, and the Fort Shaw Girls' Basketball Team of 1904, these stories add to the vibrancy and deep meaning of Big Sky Country. Hal Stearns is an instructor for UM's Lifelong Learning Institute and Humanities Montana. This event is free and open to the public.
NOVEMBER 15 - DECEMBER 6 MISSOULA LIONS CLUB CHRISTMAS TREE SALE MISSOULA FAIRGROUNDS Head over to the Fairgrounds for your Christmas tree and support the Missoula Lions Club in their largest fundraiser of the year. This annual sale has been a staple in our community since 1944. Happy tree shopping! Sale ends Wednesday, December 6. Visit MissoulaLionsClub.org for more.
NOVEMBER 15 NATURALIST TRIVIA NIGHT MONTANA NATURAL HISTORY CENTER Compete in a fun and exciting game of Naturalist Trivia hosted by the Missoula Butterfly House and Insectarium. This program is entertaining and educational for all abilities and backgrounds. Our host is bringing a collection of photos and plenty of information to share. Bring a team or join one. BYOB and snacks. Cost is $5. Visit MontanaNaturalist.org.
(406) 728-6840 oralsurgicalassociates.com
1547 South Higgins Ave. | Missoula, MT 59801
NOVEMBER 18 SATURDAY KIDS ACTIVITY: UNDER THE MICROSCOPE MONTANA NATURAL HISTORY CENTER View natural materials with field and high-powered microscopes. CONTINUED >
36
Missoula Valley Lifestyle | November 2017
BREAKFAST & BRUNCH • SANDWICHES • BURGERS
Locally Owned & Operated for Over 20 Years
We are Thankful for YOU!
Join us this Thanksgiving for a traditional turkey dinner. (Reservations recommended.)
Join us at 3621 Brooks Street • 406.728.3228 • Visit us on Facebook to see our current specials, menu, and events!
November 2017 | Missoula Valley Lifestyle
37
Lifestyle Calendar
Wireless Internet • TV • Phone
Missoula, We’ve Got You Covered!
We literally go the extra miles the other guys don’t.
(CON TI N UED)
See the scales on butterfly wings and the details in dragonfly eyes. Lichen will look like a forest and rocks will reveal their mineral crystals. Added bonus: Bring items from home that you have always wanted to see up close! Free with admission. Visit MontanaNaturalist.org for more.
NOVEMBER 19 APOLLO’S LUTE UM'S MUSIC RECITAL HALL The String Orchestra of the Rockies explores the magic and power of the Baroque lute, at one time the most popular instrument in the Western world. Experience the lute’s compelling beauty in the hands of masterful guest artist John Lenti. Tickets are available at GrizTix.com, GrizTix outlets, 888-MONTANA, or the Adams Center Box Office. For more information, visit SORMT.org.
NOVEMBER 21, 24-26; NOVEMBER 29-DECEMBER 3 PETER AND THE STARCATCHER MONTANA THEATRE This rowdy play spins the tale of how the Boy Who Would Not Grow Up came to embrace his legacy as Peter Pan and how an irrepressible young woman named Molly helped him along the way. Audiences of all ages will be thrilled by this charming story's inventive staging and pun-packed language. Tickets available at GrizTix.com.
NOVEMBER 21 MANNHEIM STEAMROLLER CHRISTMAS ADAMS CENTER Mannheim Steamroller Christmas by Chip Davis has been America's favorite holiday tradition for the past 30 years. Grammy Award-winner Chip Davis has created a show that features the beloved Christmas music of Mannheim Steamroller along with dazzling multimedia effects performed in an intimate setting. Tickets available at GrizTix.com.
NOVEMBER 23 TURKEY DAY 8K AND 3K FAMILY FUN RUN MCCORMICK PARK Build up an appetite before Thanksgiving dinner with Run Wild Mis-
• Plans start at just $29.95 per month • Tech support and customer service is right in town • Wireless internet, TV, and phone bundles available
soula's annual Turkey Day 8K and 3K Family Fun Run. Courses travel along the Riverfront Trail and Kim Williams Trail with short distances on a few city streets. Register and learn more at RunWildMissoula.org.
NOVEMBER 25 SENTINEL'S 23RD ANNUAL CRAFT FAIR & SALE SENTINEL HIGH SCHOOL This annual fair supports local artisans and is a fundraiser for Special Olympics and special education at Sentinel. There will be arts
Call 406.542.5643 to sign up today! speedconnect.com
38
Missoula Valley Lifestyle | November 2017
and crafts as well as vintage, upcycled, and handmade goods. Happy shopping! If you're interested in becoming a vendor, contact Ashley and Andrea at SentinelCraftFair@Gmail.com.
PROUD SUPPORTER OF GRIZZLY ATHLETICS
Monteed Approv HOME FITNESS EQUIPMENT SALES & SERVICE 3611 Brooks St • 406-215-1388 • betterbodymontana.com
Office: 721-4436 Toll Free: 1-866-721-4436 Urgent Care: 829-5591 Surgery Center: 542-9695 Physical Therapy: 542-4702 2360 Mullan Road, Missoula
MissoulaBoneAndJoint.com Orthopedic Urgent Care Hours: Mon-Thu: 8:30-7:00pm, Fri: 8:30-5:00pm Sat: 9:00-2:00pm
Our Specialties • Elbow, Hand, and Wrist • General Orthopedics • Sports Injuries • Work-Related Injuries
• Total Joint Replacement • Spine • Foot and Ankle
Our Services • Outpatient Surgery Center • Orthopedic Urgent Care Clinic • MRI • Physical Therapy • Digital X-Ray • Durable Medical Equipment
• Bone Health Clinic • DXA Bone Density Scan • Body Comp Scan • Wellness Program • Athletic Training Program • Community Outreach Program
Qualit y care from people who care .
November 2017 | Missoula Valley Lifestyle
39
business directory ART & PHOTOGRAPHY Open Lens by Pamela (406) 370-2704 openlensbypamela.com
AUTOMOTIVE
Rods N Dogs Carwash (406) 541-9274 rodsndogs.com
BANKING
First Security Bank (406) 329-1927 fsbmsla.com
ENTERTAINMENT & RECREATION MCT Inc. (406) 728-7529 mctinc.org
FINANCIAL SERVICES & PLANNING
RBC Wealth Management Gary Kiemele (406) 728-0035 garykiemele.com
HEALTH & WELLNESS
Better Body Fitness of Montana (406) 215-1388 betterbodymontana.com Montana Acupuncture & Herbal Medicine (406) 541-2399 montana-acupuncture.com
40
PEAK Health & Wellness (406) 251-3344 peakmissoula.com The Wellness Institute of Montana - Aleph PC (406) 532-2029 wellnessmt.com
Danny Blowers Insurance Agency (406) 541-9885 dannyblowersagency.com
Mostad Construction Inc. (406) 542-0200 mostadconstruction.com Staggs Painting LLC. (406) 529-7428 staggspaintingllc.com
LUXURY AUTOMOTIVE
HOME BUILDERS & REMODELERS
HOME DESIGN & FURNISHINGS
Acoustic Vision (406) 543-0030 theacousticvision.com Pink Grizzly Greenhouse/ Agro Vitae (406) 728-3370 Real Deals on Home Decor & Boutique (406) 830-3059 realdeals.net
HOME SERVICES SpeedConnect Wireless High Speed Internet (406) 241-2901 speedconnect.com
INSURANCE
Allstate - Huber Family Insurance (406) 728-2700 agents.allstate.com/brandonhuber-missoula-mt.html
Missoula Valley Lifestyle | November 2017
LANDSCAPING
Anderson's Masonry Hearth and Home (406) 728-6790 andersonsmasonry.com DeMarois GMC, Mercedes-Benz (406) 721-4000
MEDICAL CLINICS & FACILITIES Missoula Bone & Joint & Surgery Center (406) 721-4436 missoulaboneandjoint.com Northwest Plastic Surgery Assoc. (406) 728-3811 nwpsa.com Oral Surgical Associates (406) 728-6840 oralsurgicalassociates.com
OTHER
Missoula Community Access Television (MCAT) (406) 542-6228 mcat.org Sign Pro Missoua (406) 721-9359 signpromissoula.com
REAL ESTATE
Diane Beck Windermere Real Estate (406) 532-7927 move2missoula.com Pure West Christies Real Estate (406) 541-4000 purewestrealestate.com
RESTAURANTS, FOOD & BEVERAGE Bitterroot Bison Co. (406) 531-1824 bitterrootbison.com Grizzly Liquor (406) 549-7723 grizzlyliquor.com Montana Club Resturants (406) 541-0076 montanaclub.com Mustard Seed (406) 542-7333 mustardseedweb.com Paradise Falls (406) 728-3228 paradisefallsmissoula.com
SPECIALTY SHOPS Craigs Mart (406) 926-1100 craigs-mart.com
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· Digital Printing · Vehicle Decals and Wraps · Window Graphics · Site Signs · · Parking Signs · Sandwich Boards · Banners · Dimensional Lettering · Trade Show Displays ·
Make it a Montana Christmas ! Order a Hand-Made in Missoula, MT wreath! Ph. 1-877-342-9684 All of our wreaths are made in our store by Montana people with Montana raw materials!
MontanaWreaths.com November 2017 | Missoula Valley Lifestyle
41
Parting Thoughts
Perfect Moments
ARTICLE AND PHOTOGRAPHY NICHOLAS LITTMAN
T
he stones in the piazza set into the mortar look
conditions—the beating sun and steep, sloughing soil—that concentrate
heavy—they’re set deep and worn smooth, shin-
the sugar into the fruit and make it smell of earth and olives and sun.
ing like burnished silver. Behind me, the town
We sip the wine and talk of what we notice around us—the glowing
rises onto a steep, narrow peninsula. I can only
buildings above, the quaintness of the harbor before us. As I smile
see the horizon to my left, to the north, where a
at the woman I will marry six years later, there is nothing else I can
jagged coastline curls in and out of view and a
imagine desiring in that moment. There’s a synchronicity about it: We
stone jetty juts out to sea in the foreground, protecting the pint-
are in the right place, with the right person, at the right time, and soon
sized harbor from the waves of the Mediterranean.
we will be served just the right food.
I clearly remember the boats on the piazza. They lay at rest, a dozen
It is easy enough to go to a fine restaurant with ambiance, gracious
or more dinghies neatly leaned against each other with their folded nets
service, and sumptuous food. It is harder to be fully present in that
beside them. Their exuberant colors reflect the buildings rising above:
restaurant, not distracted by what you left at home, or what you must
burnt orange, pale yellow, magenta. They are beached for the night—or
return to, not conversing about another part of your life while eating
perhaps for the season—it is mid-November and the weather is turning;
your meal. And it is even harder to manufacture intimacy, to be fully
wind and rain have come and gone for the last few days. Everything in
attentive with your entire being to the person who is sitting in front of
town seems to be shuttering up, embracing a season of rest.
you. Rarely, do they all line up to create that perfect moment.
At 9 p.m. we find the only open restaurant in town. The waiter greets us outside: “Ciao, per due?”
But that perfect moment does arrive in Vernazza, Italy, and it lasts until the food arrives, a stew filled with clams and fish from the local
“Per due, grazie,” I say and let my girlfriend, Paige, follow him to the
catch for Paige and a Genovese pesto for me. It is then that Paige is
table on the piazza. We are in young love—she is 19, I am 22—and
afflicted with a terrible stomachache (perhaps from the earlier bottle
earlier in the evening, out on the jetty, while looking out to sea and
of street wine) and has to leave for our room across the piazza.
indulging in a glass of Chianti to bolster my blood, I tell her for the first time that I love her, and she says she loves me too.
I stay at the restaurant. I try to eat my pasta slowly. But my mind is already away, thinking of her.
We sit down to dinner. The windows are open to the soft shush and
Sometimes, I wish that such perfect moments would stretch out
slosh of the sea. We order two glasses of the house red. Earlier in the day,
longer, last further into the night, and avoid being cut short by cir-
walking here from Monterosso, we passed rows of grapes terraced onto
cumstance. But then I remember: It is their ephemerality that makes
impossibly steep hillsides. Those grapes are used to make wines such
them shine; it is their stunning brevity and sudden alignment that
as this. They receive enough water, but not too much, and it is the harsh
sears them into our memory.
42
Missoula Valley Lifestyle | November 2017
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