Missoula Valley, MT June 2023

ARTS + CULTURE A TIMELESS TUNE

FOOD + BEVERAGE AN INTIMATE DINING EXPERIENCE

SLICE OF PARADISE

Men of influence.

The Men's issue is near and dear to me year after year. As a kid, men were of major influence in my life. My father took me on business meetings, introduced me to all his "old-timer" friends—many of whom either fixed me a salad and pasta dish, taught me how to bowl, or pulled me into the winner's circle at the racetrack—and in general, they looked out for me. All through my life, I've felt their presence around me like armor.

This presence has definitely persisted into adulthood and bled into my career, with Mike Tucker being one of my most influential mentors. As publisher of this magazine, Mike took a chance on 28-year-old me in 2018. I became a contributing writer in 2015 and then assistant editor not long after that, but being at the helm meant more risk on his part. With most job offerings comes a very detailed laundry list of tasks and monitoring, to make sure things are done according to plan or expectation. But Mike pushed me to the forefront and stood behind the curtain. He had confidence in me, and trust, which I've come to realize are two very rare things in the professional world.

Standing back and letting my intuition steer the ship was, and still is, very much a gift. He listened to my ideas, helped me achieve them, and when he needed to, he paved the way or got me in touch with the right people. And most of all, he showed up. When I had a baby, he delivered a gift right to my door. He sent flowers when I had a surgery. He is there when he doesn't have to be, and who else can say that about their boss?

Having confidence in our abilities or roles is important, even in the most humble positions, like being a mother or wife, father or husband. If we feel like we are failing or afraid to try something that our gut is telling us, we start to lose sight of what we are here to do. This issue, which I've not-sosecretly dedicated to Mike for the bright light he offers to this community, is filled with men who offer comic relief, foot-stomping tunes, hand-spun pizza, and a much-needed perspective on our overall health. I hope these stories feel like words from your brothers, fathers, sons, uncles, or friends.

June 2023

PUBLISHER

Mike Tucker | MTucker@CityLifestyle.com

EDITOR

Chelsea Lyn Agro | Chelsea.Agro@CityLifestyle.com

COPY EDITOR

Erika Fredrickson | Erika.Fredrickson@citylifestyle.com

ACCOUNT MANAGER

Marla Huggins | Marla.Huggins@CityLifestyle.com

MARKET SUPPORT ASSISTANT

Jace DeWalt | Jace.Dewalt@CityLifestyle.com

STAFF PHOTOGRAPHER

Erika Spaulding | InspiredByMontana@Gmail.com

CONTRIBUTING WRITERS

Amanda Krieg, Jill MH Taber, Emma Trotter, Susie Wall

CONTRIBUTING PHOTOGRAPHERS

Black Sheep Private Dining, Bop-A-Dips

Corporate Team

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

CHIEF SALES OFFICER Matthew Perry

CHIEF FINANCIAL OFFICER DeLand Shore

DIRECTOR OF SOCIAL MEDIA Mindy Hargesheimer

ART DIRECTOR Sara Minor

OPERATIONS DIRECTOR Janeane Thompson

WEB APPLICATIONS Michael O’Connell

AD DESIGNER Whitney Lockhart

LAYOUT DESIGNER Kelsey Ragain

CHELSEA LYN AGRO, EDITOR @MVLMAGAZINE

Left to right: Julie Passuccio, CWP, FPQP®, Senior Registered Associate; Frank D’Angelo, CFP®, CWS®, Senior Vice President,

Advisor, Branch Manager; Cynthia Fritch, CFP®, CPFA, CWS®, Senior Vice President, Financial Advisor; Laurel Saravalli, CWP, FPQP®, Senior Registered Associate.

Photography: Provided by Bop-A-Dips

Greg Carter has seen the Bop-A-Dips transform time and time again. With performances all over the map spanning many decades, Missoula remained the home base. Read their story on page 18.

A round-up of exciting news from local businesses.

Freelance Writing!

Do you have a love for writing and sharing stories? Do you have a background in journalism or creative writing? Do you love talking to people in our community and learning about them? If you answered “yes” to any of these questions, we want to hear from you! Please email a writing sample to Chelsea.Agro@ CityLifestyle.com and learn about how you can join us as a contributing writer.

Nominations

If you are celebrating someone or something, we want to know about it! Maybe your child received a “Student of the Month” award or you recently got a notable promotion at a local company, or maybe your parents are celebrating a special anniversary. There are so many reasons to celebrate our local community members and we’d like to help you congratulate them right here on this page. Please email Chelsea.Agro@CityLifestyle.com with your nominee’s full name and reason for celebration.

A TIMELESS TUNE

ARTICLE BY AMANDA KRIEG

PHOTOGRAPHY PROVIDED BY GREG CARTER

Riptones

At first glance, Ronnie Riptide & The Riptones look like a children's band, reminiscent of The Wiggles. They strum wildly around in their bright Hawaiian shirts and leis. Keyboardist Kevin wears a ship captain’s costume while trombonist Ben sports a parrot on his head. The stage is a tiki bar stuffed with surfboards and crates of Landshark. Lead vocalist Greg shoots the audience with a squirt gun while their fans enthusiastically chant Ba-Ba-Ba-Ba-Ba-Ba-Ba-Barbara-Aaaaaaann.

The nine-man Missoula band that fully embraces their tropical rock soul actually got their start 870 miles west at Chico State, playing ‘50s and ‘60s music for frat parties in the ‘70s. Greg Carter, founding member of what was then the six-man Bop-A-Dips claims, “This story would actually make a better movie than an article.” After graduating with a degree in industrial technology from the California State University, Greg knew he wanted to keep playing. The group spent the summer of 1975, “just being young and dumb and playing rock-n-roll up and down the west coast.”

The 50-year evolution that transformed the Bop-A-Dips into Ronnie Riptide & the

Then a call from an agent asking the Bop-A-Dips to play The Hop, a ‘50s Denver nightclub, set them on a forty-year trajectory. That gig led to a successful audition at Harrah’s in Reno. After their stint there, the guys catapulted to Vegas and beyond.

“We played all over the U.S., Canada, Hawaii, even a couple of Carnival cruises. Back then, bands were very showy and interacted with the crowd. It was all about the comedy and costumes,” said Greg. Humor is so much a part of the experience that the band was invited to open for the famous Smothers Brothers variety show during a time when satire pushed political boundaries.

Jim Jacob created “Grease” in the 1970s, making the ‘50s cool again, and the band already had the set list to give the audience what they wanted. Their performances ebbed and flowed between iconic decade genres. In addition to the rebellious greasers they invoked, the Bop-A-Dips portrayed everyone from the Beach Boys to the Monkees to Roy Orbison.

Eventually the band needed a home base. Life on the road was great, but babies were being born. Greg and his wife settled in Missoula where he took a job as an entertainment consultant with a national agency and a new Montana-based Bop-A-Dips continued to bring their high energy sets to sing-along audiences.

Flash forward to 2020. With a greatly diminished demand for ‘50s and ‘60s tunes, and those that do demand it calling them “Oldies,” the Bop-A-Dips knew they needed a refresh. They brought on an entire horn section. All original members—except guitarist Tei Nash—migrated on to new endeavors while several newbies joined up. Ronnie Riptide & the Riptones evolved from what was actually the joke nickname for their CONTINUED >

surf set. They incorporated new oldies like Bob Seger and Hank Williams, both Sr. and Jr., into their play lists. Audiences sang along again, only now it was to the tune of nostalgia, enriching their voices with memories of where they were and who they were with the last time they heard that song.

While the name of the band has changed, the essence has not. Greg rolls his eyes when he says, “These days everyone is so cool and takes themselves so seriously, but we’ve always been about comedy and interacting with the audience. If the audience doesn’t know the words, don’t sing it.” Having said that, Ronnie Riptide & the Riptones have a few new surprises for their fans. Just as the classic intro riff to "Margaritaville" begins to blare from the tiki bar stage, Greg pulls a hysterical launch into the band’s original “Quarantinaville.” It’s very tongue-in-cheek. These days, Ronnie Riptide & the Riptones perform less and less in Montana due to the fallout of Covid and the spacial needs of their stage sets. However, they continue to walk and live among us when they’re not on the road. They own restaurants, landscaping companies, and recording studios. Their music is available on any of the main audio apps (Spotify, iTunes, etc.). A cruise through their website is a succinct taste of what you can expect in person. Videos and photos of past performances not only accurately depict the evolution of the Bop-A-Dips to the Riptones, but also take viewers through the evolution of what it is to experience a performance. First, you think they’re a kids’ band. Next, you are flooded with lyrics and memories of when you were a kid. At last you are a kid again, singing wholeheartedly to "Barbara Ann."

CONTINUED >

“THESE DAYS EVERYONE IS SO COOL AND TAKES THEMSELVES SO SERIOUSLY, BUT WE’VE ALWAYS BEEN ABOUT COMEDY AND INTERACTING WITH THE AUDIENCE."

- GREG CARTER

Left to right: Julie Passuccio, CWP, FPQP®, Senior Registered Associate; Frank

Branch Manager; Cynthia Fritch, CFP®, CPFA, CWS®, Senior Vice President, Financial

AN INTIMATE DINING EXPERIENCE

An interview with Lolo native and Black Sheep Private Dining Chef Rafer Jelletich

Chefs Rafer Jelletich and Tim Gwiazdon founded Black Sheep Private Dining because of a joke they would make while working at another private dining company: They were the black sheep of the kitchen. The prior company emphasized volume, while Rafer and Tim really wanted to slow down and create unique culinary experiences. Based in Kalispell,

We like doing unique three-course family style meals or plated four- or six-course meals with wine pairings. With smaller events, we can take our time and make everything perfect.

Black Sheep offers luxury in-home private dining and event catering. A scroll through their website ( BlackSheepPDMT. com) highlights beautifully crafted salads, luscious cuts of meat, and mouthwatering desserts. When I connect with Rafer by phone, he’s literally cooking a meal for his daughter.

FOR BLACK SHEEP, YOU DO MULTI-COURSE PLATED DINNERS, FAMILY STYLE EVENTS, AND EVEN CAMPFIRE COOKOUTS. WHAT’S YOUR FAVORITE TYPE OF EVENT TO COOK FOR?

We like doing unique three-course family style meals or plated four- or six-course meals with wine pairings. With smaller events, we can take our time and make everything perfect. When you do bigger gigs, it’s hard to be as precise and meticulous.

WHY IS IT IMPORTANT TO YOU THAT INGREDIENTS BE LOCALLY SOURCED?

I want that money circulating in the community. It’s just good business practice. Sourcing everything from somewhere else, the prices can change drastically. It’s easier for us to be local since we’re still small-scale. I can just drive rather than wait on shipping. But if someone requests ahi, we can’t get that in Montana.

TELL ME ABOUT SOMETHING YOU COOK FOR CLIENTS.

We do a coffee rubbed bison filet with a pomegranate white balsamic reduction. We didn’t even mean to do it—we had a different thing we were gonna put on top of the steak to add color, but we tried it and it was one of the best tasting steaks I’ve ever had. Those kinds of moments with Tim happen a lot.

WHAT’S YOUR PROCESS FOR DEVELOPING AND TESTING OUT NEW RECIPES? OR DID YOU JUST DESCRIBE IT TO ME?

Tim will verbal an idea at me, and I’ll have time to do it, or I’ll be talking to him about an idea I have and a week later he’ll send me a picture. It’s been weird how well everything has worked out.

WHAT’S THE BEST COMPLIMENT A CHEF CAN RECEIVE?

People saying I’ve never had that before, or it’s the best meal they’ve ever had, and asking me for recipes. That makes it more worth it.

WHAT’S YOUR FAVORITE THING TO COOK FOR YOURSELF?

I do simple everything. Things I can just start and walk away from. Tonight it’s rice, chicken and broccoli.

DO YOU COME TO MISSOULA CITY LIMITS?

Yes. I haven’t seen a whole lot of people that offer private dining in Missoula. There’s a large untapped market.

IS THERE ANYTHING ELSE YOU WANT OUR READERS TO KNOW?

Tim is supposed to be the famous one. I just really want to highlight my partner in all this!

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The coolest little secret you won’t want to keep to yourself... In the basement of the Higgins Building!

Slice of Paradise

Co-owners Dave and Carl of Front Street Pizza hone in on the quintessential pizza experience

ARTICLE BY JILL MH TABER | PHOTOGRAPHY BY ERIKA SPAULDING

Walking through the doorway of Front Street Pizza feels like a step back in time—a family pizza night after a school music concert, a celebration for a job well-done on a report card, a friend’s birthday party, a convenient take-out option after a busy day at the office. Melted cheese, red pepper flakes, the warm welcome of yeasty dough do all the work manager and part owner Carl Blotsky hoped for: a modern take on the classic pizza joint.

“I grew up on military bases, so I moved around a lot,” Carl explained. “My favorite place on one base was the pizza shop. We went there quite a bit.”

Later, as a high school student, Carl worked his first job as a buss-boy at a pizzeria.

He parlayed those childhood memories into a vision for Front Street Pizza.

“We wanted that classic, dimly lit, red-checkered tablecloth, arcade-in-the-back feel,” he said.

Pots of trailing vines hang from the ceiling; red-vinyled benches, waxed paper Pepsi cups, and packets of parmesan contribute to the retro vibe.

But the real star of the show is the pizza, available by the slice or full pie, the thin crust deliciously crisp on the bottom, made complete by fresh toppings and tangy tomato sauce.

“We kept it really simple, more simple than anyone would think. The core of making good pizza is the bread,” Carl said. “We have a phenomenal dough recipe—it’s that East Coast, thin-style dough.”

Customers from the eastern United States recognize the pizza’s New York City roots, thanks to founder and co-owner Dave Beaton, whose grandmother’s family emigrated to America from Italy.

“The family operated small neighborhood grocery stores in Boston and New York City. They baked and sold pizza in those stores,” Dave said. “I heard the stories from my grandma and I guess it always stuck with me.”

Like Carl, Dave’s first job was in a neighborhood pizzeria washing dishes.

“You kind of get absorbed by the pizza culture and it fills you with a lot of great experiences—the pizza, the people,” Dave explained. “There is a craft and tradition amongst all styles of pizza and I just felt drawn toward and inspired by the New York slice joints, many of which I visited in an effort to try to do right by those traditions.”

Front Street Pizza opened in early 2020, with Carl coming on board a few months later.

“By total luck and chance I noticed the shop one day. Just on a whim, I came in and applied,” Carl said. “As soon as I set foot in here, I fell in love.”

It’s not hard to see why. Front Street Pizza offers a fresh take on the classic pizzeria experience: “low-key, friendly, with really good pizza.”

“Pizza, more than anything, is a familial food,” Carl said. “Pizza is gathering around with good friends.”

Pizza may be, in fact, the universal language. A mural on one wall depicts Jesus and his followers eating pizza. A weekday lunch hour finds college kids, professionals, moms with kids, and a guy in a vintage Seattle Mariners jacket all grabbing slices and salads.

Twelve varieties grace the menu: classics like ‘Gio’s Cheese’ and ‘Brooklyn’ (pepperoni) as well as ‘Five Points,’ (pepperoni, sausage, onions, mushrooms, and black olives) or ‘Soho’ (ricotta, onions, mushrooms and black olives). The slice case offers six to eight options, including one or two specials. On Mondays through Thursdays, a Happy Hour boasts a deal on beer with the purchase of a slice (or two).

And while pizza places may, at first, feel like a dime-a-dozen, Carl says his goal is to offer a special, one-of-a-kind experience.

“I’ve eaten so much pizza. And a lot of it is kind of all the same,” he said. “A lot of it comes down to atmosphere. We have our own niche.”

That niche is crispy, thin-crust pizza, served hot and fresh, often by the slice— slices that never sit under a heat lamp but

“There is a craft and tradition amongst all styles of pizza and I just felt drawn toward and inspired by the New York slice joints, many of which I visited in an effort to try to do right by those traditions.”

are rather rejuvenated in a special oven at 600 degrees—coupled with a small staff, managed with care. Like yeast working its way through a batch of dough, Carl said his team feeds off his mood and attitude and credits his business partner, Dave, with allowing him freedom in his management style.

And in that way—low-key, simple, tasty pizza coupled with first-rate customer service—Front Street Pizza found its “it factor.”

“Our vision is to be the go-to neighborhood spot. We know the names of people who come in. We like to be friendly with our customers,” he said. “We want them to feel good. We want to offer the best service, almost like a butler.”

Front Street Pizza is open daily at 315 E. Front Street and is available for delivery on DoorDash and GrubHub.

“I’ve eaten so much pizza. And a lot of it is kind of all the same,” he said. “A lot of it comes down to atmosphere. We have our own niche.”

Scott C. Wyman, m.d. Courtney I. Hathaway, m.d.

Diana Podlecki, pa-c Jeanne Bloom, f.n.p.

Better Self, Better Life

ARTICLE BY SUSIE WALL

PHOTOGRAPHY BY ERIKA SPAULDING

Life Chiropractic is aptly named for the way Dr. Davis prioritizes daily health for a fuller life

Dr. Austin Davis, D.C. is passionate about providing relief and comfort through chiropractic care to everyone who comes through his door at Life Chiropractic. That passion, his upbeat personality, and his thirteen years of experience are on full display as he explains the basics of chiropractic care.

“If you ask 10 chiropractors the definition of chiropractic care, you’re going to get 10 different answers,” he laughs. “Chiropractic is the study of the communication of the body as it relates to

potential interference from the spine. People think we just crack bones, but we don’t. The reason I care about bones is that they get in the way of the nerves, which I’m trying to keep communicating clearly with the body.”

He explains in further detail that when bones get out of place, they pressure nerve bundles that can then negatively affect everything from the heart to the glands to the digestive system, even mood and anxiety levels. Through chiropractic care,

Dr. Davis has been able to provide relief to infants, seniors, and everyone in between, that suffer from a range of issues like constipation, carpal tunnel, temporomandibular joint disorders (TMJ), vertigo, and sleep disorders.

Dr. Davis is also passionate about focusing on preventative care. “I want people to check in before the wheels fall off,” said Dr. Davis. “I want to express life at its peak potential and help people understand that health doesn’t have to be all about receiving care

just to catch up,” he says. “Medical intervention is vital, but day-to-day health and wellness can be corrected with factors that can be overlooked such as chiropractic, meditation, and nutrition.”

As Father’s Day approaches, the conversation turns to self-care for men, a subject Dr. Davis feels is often overlooked. “Men are the worst,” he jokes. “They tend to think along the lines of, 'Can I get both feet on the ground, get my pants on, and get my work done, then I’m great and don’t need to spend time complaining.'”

Dr. Davis recommends a few simple steps that men can practice that require minimal time and effort and can be geared toward everyone’s hectic work and family life.

The first is to be seven feet tall. Dr. Davis explains, “I want you to focus on when you’re standing, sitting, or even lying in bed, be seven feet tall. This touches on all your muscles. You can’t be seven feet tall with your chin to your chest.”

Dr. Davis also emphasizes the importance of simple yet frequent movement. Go for a short walk. If you sit at a desk for an hour, get up every 20 minutes and do 30 seconds of running in place, jumping jacks, or even walking to the kitchen to get a glass of water.

“Humans are dynamic creatures. We need to move. That’s how the nervous system learns, that’s how the blood gets oxygenated, how the body pumps fluids and how it regenerates,” he says. He also recommends some form of meditation. “Meditation doesn’t have to be in a dark room chanting with crystals and incense. That’s a classical interpretation and it works for some people, but it has never worked for me,” he says.  “I do a lot of hunting and fishing so I’ll go and sit under a tree with binoculars and look at a hillside. I see that as my meditation.” Meditation can be as simple as spending time on a hobby you enjoy. Take the time to find what works for you. And to help calm your system down before going to bed, put your phone away, read or write a little, or drink some non-caffeinated tea.

The final recommendation may be the hardest for most men, which is addressing emotions. “If someone has wronged you or rubbed you the wrong way, address it. Don’t pack it down,” says

“I try to create an open-door environment even if it’s just to come in to ask me questions.”

- Dr. Davis.

Dr. Davis. “Men may view this as unmanly at first, but I think when you get down to it, the most masculine thing you can do is be in touch with the emotional side of life. It’s a valuable component to being a well-rounded human being and it has the potential to add years to your life.”

By doing these few simple steps combined with seeing your chiropractor, staying hydrated, and avoiding over-processed foods, Dr. Davis advises that you allow the body to function with the minimum amount of energy needed to do a certain task. “If you operate like that longterm, you tend to have more virility, more energy, more focus, and better health late into life because you have more reserves to pull from.”

When you’re ready to start down the path to chiropractic care, know that getting in to see Dr. Davis will never be an issue. “I try to create an open-door environment even if it’s just to come in to ask me questions,” he says. “I want to do whatever I can do to remove the obstacles to getting care. Walk-ins are always welcome and if we never see you again, I hope you had a great experience.”

“Men may view this as unmanly at first, but I think when you get down to it, the most masculine thing you can do is be in touch with the emotional side of life.” - Dr. Davis.

events

A curated selection of the most intriguing upcoming events in our area.

JUNE 1ST

Missoula Makers Collective Market

CARAS PARK | 5:30 PM

Every Thursday between 5:30 and 8:30 p.m., shop over 30 makers' creations. Jewelry, clothing, ceramics, art prints, home decor, and more!

JUNE 6TH

Intro to Woodworking

LIFELONG LEARNING CENTER | 6:00 PM

If you've ever wanted to know your way around a wood shop, this class is focused on the history of fine woodworking and fundamental milling techniques. Class fee is $274.

JUNE 14TH

Dads & Dialogues

FAMILIES FIRST LEARNING LAB | 6:00 PM

Join other dads in conversation about the fatherhood experience. Make a difference in the lives of children! Childcare and dinner provided. Free!

JUNE 16TH

Tell Us Something

ALLEGIANCE FIELD AT OGDEN PARK | 7:00 PM

Eight storytellers will share their true personal stories without notes on the theme of "Neighbors." General admission tickets are $17 in advance, $20 day of the show.

JUNE 23RD

Missoula Greek Fest!

ANNUNCIATION GREEK ORTHODOX CHURCH | 3:00 PM

A celebration of Greek culture with delicious food, traditional Greek dance, beer and wine, and a kid zone. Free entry and open to all.

JUNE 27TH

Heartsaver BLS Healthcare Professional CPR & AED

LIFELONG LEARNING CENTER | 5:00 PM

BLS course is designed for healthcare professionals and others who need to know how to perform CPR and basic cardiovascular life support skills in a wide variety of settings. Certification card offered for those who complete course. Class fee is $70. Please visit MissoulaClasses.com for more information.

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