Roaring Fork, CO April 2019

APRIL 2019

RoaringForkLifestyle.com

SPRING FORWARD INTRO TO HOME FERMENTATION

SETH O’DONOVAN TAKES SUSTAINABLE HOSPITALITY TO ALASKA

THE GLENWOOD COMMUNITY GARDEN CELEBRATES 10 YEARS

CULINARY TASTING EVENT BENEFITING OUR SCHOOLS

Roaring Forks Friday, May 17 | 6 – 10pm | Hotel Colorado A special culinary tasting event featuring local restaurants, breweries and wineries to raise money for Glenwood Springs public schools.

Food · Drinks · Dancing · Silent Auction

FOR MORE INFORMATION ABOUT TICKETS, PLEASE VISIT OUR WEBSITE:

glenwoodedu.org or email info@glenwoodedu.org The Glenwood Springs Public Education Fund is partnered with Two Rivers Community Foundation; a non-profit organization. Our mission is to engage community and business support for Glenwood Springs public schools that contributes by providing resources that enhance learning in the classrooms.

Patty Brendlinger Outdoor Lover, Top Producer

where

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LIFESTYLE LETTER

APRIL 2019 PUBLISHER

Rick French | rfrench@lifestylepubs.com EDITOR

Caitlin Causey | caitlin.causey@lifestylepubs.com CONTRIBUTING WRITERS

To Greener Times

Caitlin Causey, Carla Farrand, Seth O’Donovan, Briar Schreiber CONTRIBUTING PHOTOGRAPHERS

Carla Farrand, Kirsten Gauthier-Newbury, Ben Hunter, Susie Jenkins-Brito, Hal Williams

EACH YEAR, SPRINGTIME REMINDS ME TO PAY ATTENTION. Just as the cold, dark, snowy months seem as if they’ll last forever, we get that day—you know the one—when we walk outside and suddenly feel that something's different. It stops us in our tracks. The sun shines a little brighter, the wind blows a little sweeter, and we regret leaving the house bundled in the silly down jackets we’ve worn since October.

That day is the first sign of spring, regardless of what the calendar dictates.

Spring gives us a good shake of the shoulders, imploring us to rouse from winter inertia.

This season is one big invitation to look around at all that’s sprouting, budding, and blooming around us, both literally and figuratively. In this issue of Roaring Fork Lifestyle, we wanted to celebrate not only the earthly wonders popping out across the valley but also the efforts that locals are making to help sustain and protect them for the future.

You’ll hear from Seth O’Donovan, fresh from her heartfelt and nature-inspired work with The Guest House at Carbondale’s 13 Moons Ranch, who offers the story behind

CORPORATE TEAM

her vision for a new sustainable hospitality venture in Alaska. You’ll also learn about

CHIEF EXECUTIVE OFFICER Steven Schowengerdt

the art of home fermentation from one of the valley’s unsung heroes, Carla Farrand,

CHIEF SALES OFFICER Matthew Perry

who’s working to bring food preservation traditions back into our everyday lives.

CHIEF FINANCIAL OFFICER DeLand Shore

Can you imagine how delicious homemade sauerkraut from locally-grown cabbage

ART DIRECTOR Sara Minor

must be? Check out her recipe on page 18 and start prepping your canning jars

OPERATIONS DIRECTOR Janeane Thompson

now. Last but not least, we also check in with the crew behind Glenwood’s beloved community garden, which is currently tilling the soil of its 10th year.

So shed your coats, neighbors; dig in, give thanks for the season of renewal and its

EDITORIAL MANAGER Nicolette Martin AD MANAGER Chad Jensen REGIONAL SALES DIRECTOR Eric Williams WEB APPLICATIONS Michael O’Connell

protectors, and relish that first warm(-ish!) day of spring. Greener times are ahead.

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Roaring Fork Lifestyle | April 2019

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 areas’ 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 APRIL 2019

FEATURES 12 In Service of the Land Sustainable Hospitality: From Carbondale to Alaska

18 Fermentation 101 Garfield County Canner Extraordinaire Carla Farrand’s Homemade Sauerkraut, Kimchi, and Sourdough for the Soul

28 Growing Together A Decade of the Glenwood Community Garden

12 18

34 Going Green Reuse Your Way to Sustainable Living

28

34

DEPARTMENTS 4

Lifestyle Letter

8

Good Times

10

Around Town

12

Travel Destination

26 City Scene 28 Hot Spot 30 Lifestyle Calendar 34 DIY

April 2019 | Roaring Fork Lifestyle

7

GOOD TIMES 1.

2.

3.

Ascendigo Blue Aspen Autism Benefit The Hotel Jerome was bathed in blue light on Presidents' Day weekend for Ascendigo

6.

Blue Aspen. Funds raised for the Carbondale-based nonprofit provide support and services for those living with autism. Guests enjoyed delicious food, cocktails, music

by U2 tribute band Joshua Tree, a live auction, and paddle raise for camp scholarships.

PHOTOGRAPHY BY BEN HUNTER AND HAL WILLIAMS

4.

5.

7.

8.

9.

10.

11.

12.

1. (from left) Pete Hayda, Candice Gorsuch, and Rob West | 2. The Hotel Jerome ballroom | 3. (from left) Susan Linden and Mitzi Kadrmas | 4. (from left) Joel Robinson, Liz Bell, Ricki Robinson, and Sallie Bernard | 5. U2 tribute band, Joshua Tree | 6. Jill and Jim Pidcock | 7. Karl Hanlon and Sheryl Barto | 8. Hotel Jerome lit up blue | 9. (from left) Conlan McGough, Elliott Maxell, and Larry Butler | 10. Chris Davenport | 11. Captain Sandy Yawn | 12. Ascendigo President & CEO Peter Bell 8

Roaring Fork Lifestyle | April 2019

April 2019 | Roaring Fork Lifestyle

9

AROUND TOWN

Craig Stifter and Deborah Taylor at a Paonia auction.

TIFFANY OF REDSTONE FILMING TV SERIES IN THE VALLEY Craig Stifter, owner of local vintage and salvage shop Tiffany of Redstone, recently announced that local filming is underway for a public television series he developed over the course of the past year. The show, called "Picking 2 Repurpose," is slated to air its first season on Rocky Mountain PBS this fall. Co-hosted by Stifter and local Deborah Taylor, it will feature entertaining journeys in finding and placing special vintage items. Preview clips can be viewed on the show's Youtube channel, "P2R - Picking2Repurpose."

REGISTRATION OPENS APRIL 22 FOR NEW GLENWOOD SUMMER CAMPS Colorado Mountain College is partnering with the Glenwood Springs Arts Council to bring local kids a new slate of summer camp offerings at the Glenwood campus building (1402 Blake Avenue). The camps, for children ages 3 1/2 through 8th grade, will offer experiences in art and dance from around the world and will also incorporate yoga on Fridays.

Aiming to improve skills and expand the imagination through exposure to world rhythms/cultural dance, modern and jazz dance, and ballet, the camps also feature drawing, painting, sculpture, children's literature, music by special guest musicians, and more.

Three sessions are available: June 10-21, June 24-28, and July 8-19. Times run 9:30 a.m. to noon (3 1/2-year-olds through 2nd grade) and 9:30 a.m. to 4 p.m. (3rd through 8th grade). Cost: $200 for two-week sessions or $115 for one-week session in younger age group, and $450 for two-week sessions or $230 for one-week session in older age group. Registration opens April 22. Find full details at ColoradoMtn.edu/ArtsCamps.

10

Roaring Fork Lifestyle | April 2019

ENVISION • DESIGN • BUILD

NEW CONSTRUCTION | DESIGN SERVICES | REMODELS | DECKS

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11

TRAVEL DESTINATION

iN service of the land SETH O'DONOVAN OF THE GUEST HOUSE TAKES LESSONS LEARNED IN CARBONDALE ON THE ROAD, BRINGING HER SUSTAINABLE HOSPITALITY CONCEPT TO WILD ALASKA

Photo: Susie Jenkins-Brito 12

Roaring Fork Lifestyle | April 2019

ARTICLE SETH O'DONOVAN

‘FOLLOW THE LIFE,’ WE SAY. Follow the question, the uncarved path, the sustaining hearth, the life-force, the equilibrium, and the others who are also on the quest.

This following led me to set a spiritual home for the work of The Guest House in the Roaring Fork Valley at the foot of Sopris, the Mother Mountain. I had met more like-spirited people in the valley within three weeks of visits than in three years of conceptual planning and was deeply invited to begin the physical life of the work here. The valley hosts a community of people who have a next-level sense of accountability to the land, connection to our food, care for our bodies, and living sustainably with each other and the very ground we walk and rest upon. What an amazing environment to host the embryonic stage of a birthing hospitality model whose mission is to serve the (re)connecting of people to specific land through an embodied hosting, dining, sourcing, and celebrating.

Before The Guest House team moved to Carbondale, we were hosting pop-up dinners and workshops in Denver and Boulder in order to lay a foundation of community and support for the work. Folks we hosted would often ask, “Where is The Guest House?” and we would always respond that The Guest House is not a place; The Guest House is a concept. It is a notion which proposes that the art of hospitality be applied in service of the land and our relationship to it, that when people are fed from animals our own bodies have held and herbs we walked past on our way to dinner, that we’re allowed a different relationship with our food.

This model postulates that when we as chefs and servers and hosts constrain ourselves to using only that which the land provides within, say, a half day’s walk, that we would (re) discover our regional cuisine and the food that matches exactly what our bodies need to live on it specifically. It’s a concept that cares more about what our great-grandmothers’ recipes were and how they used the bark of the tree that grows on the land than it does what exclusive international sourcing we can secure.

This model sounds good to most of us who care about sustainability and good living. The practice is hard. And it takes a willingness to lean into it as a practice rather than as a perfection.

CONTINUED >

April 2019 | Roaring Fork Lifestyle

13

TRAVEL DESTINATION

(CON TI N U ED)

The Alaska pop-up takes on a new line of questioning about the ability to host guests in fine ways that are simultaneously leaveno-trace. A central kitchen building, cabin, and sauna are built on 14 beachfront acres, but every other structure for the hospitality It also raises many questions about our

village will be built up and taken down with-

food and land systems: where and how

out a trace. These include luxury glamping

we’re allowed to raise and harvest ani-

platform tents, an open-fire outdoor kitchen,

mals, what kind of water we use to wash

a yoga platform, and foraging trails. All of our

vegetables, what chemicals are required

food will come from the island or the local

for kitchens that serve people, and where

Kachemak Bay community with no pack-

people are allowed to be given a bed for the

aging and a culinary program that invites

night. Diving into this model is not a theo-

guests to participate. Set the Net and Evie’s

retical exercise; rather, like any good agent

Brinery, as the site’s two Alaska collabora-

of change, it raises questions about all the

tive partners, will run all fishing, curing, fer-

systems with which it interacts.

menting, and hunting for the village which

Our team enjoyed immensely the season

guests are also invited to. And when we are

we spent home-based at 13 Moons Ranch

done with weeks of cooking, hosting, arts,

and were so honored to serve, cook for,

movement, fishing, foraging, and listening to

and host many people from both in and

the sound of the bay as we sleep, we’ll disap-

outside the valley. Living into the DNA of a

pear—leaving the land more nourished and

thing being birthed requires such precious

loved than we found it, and able to rest and

and creative space, and we for sure found

lie fallow until our joy finds us there again.

“ THIS MODEL POSTUL ATES THAT WHEN WE AS CHEFS AND SERVERS AND HOSTS CONSTRAIN OURSELVES TO USING ONLY THAT WHICH THE L AND PROVIDES WITHIN, SAY, A HALF DAY ’S WALK , THAT WE WOULD (RE)DISCOVER OUR REGIONAL CUISINE AND THE FOOD THAT MATCHES E XACTLY WHAT OUR BODIES NEED TO LIVE ON IT SPECIFICALLY....DIVING INTO THIS MODEL IS NOT A THEORETICAL E XERCISE; RATHER, LIKE ANY GOOD AGENT OF CHANGE, IT RAISES QUESTIONS ABOUT ALL THE SYSTEMS WITH WHICH IT INTERACTS.” it here. We recognized so many questions

Seth O’Donovan is the creator of The Guest

about the concept of The Guest House, and

House and has been following the life of the

many more arose to inspire the journey. So

project for the last three years. Along with

those questions led us to take the work on

developing the project, she is a butcher, herb-

the road for 2019.

alist, beekeeper, server, and loves learning

And the path takes us to: Alaska. An island in the middle of Kachemak Bay, to be

any craft that brings her closer to the land.

specific. Travel to this island is possible only by plane or water taxi and we’ve ended up

Learn

more

about

Seth's

hospital-

there for seven weeks this fall in similar ways

ity concept and follow her journal at

to how we landed in the valley—through

TheGuestHouseColorado.com. The Guest

inspired invitation, spiritual alignment, and

House continues to maintain a supportive

the desire to bring our sustainable hospi-

presence in the valley this season, donating

tality concept closer to the practice of its

two Alaska pop-up spots to the Waldorf

questions on the ground.

School on the Roaring Fork's annual fundraising gala held April 6.

14

Roaring Fork Lifestyle | April 2019

Photo: Susie Jenkins-Brito

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Roaring Fork Lifestyle | April 2019

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FERMENTATION 101 GARFIELD COUNTY CANNER EXTRAORDINAIRE CARLA FARRAND AND HER HOMEMADE SAUERKRAUT, KIMCHI, AND SOURDOUGH FOR THE SOUL ARTICLE CAITLIN CAUSEY | RECIPES AND PHOTOGRAPHY CARLA FARRAND

Carla Farrand shows off a perfect jar of sauerkraut in her home kitchen near Silt.

18

Roaring Fork Lifestyle | April 2019

FOOD PRESERVATION HAS BEEN A PART OF CARLA FARRAND’S LIFE SINCE SHE WAS A KID. Growing up in Oklahoma with a mom who loved to can and a grandmother who made sauerkraut the old-fashioned way, Farrand picked up their skills nearly by osmosis. She recalls carefully observing her grandma work year after year with the abundant vegetables her grandfather grew in their family garden.

“I was just raised with those traditions, it was common,” she says. “I was one of 32 grandchildren in my family so

SAUERKRAUT

there were a lot of us—but I always loved watching my

SAUERKRAUT

grandmother cook and can.”

INGREDIENTS

Today, influenced by those delicious memories in her

+ Medium head of cabbage (about two pounds)

work as a family consumer science agent for Garfield

+ 1 tbsp pickling/kosher salt

County's CSU Extension, Farrand has made it one of

+ Brine: 1 1/2 tbsp salt per quart of water

her missions to help bring everyday food preservation back into the local community. After teaching lessons on dehydration and canning earlier in 2019, the Silt resident is leading a class on fermentation at the Carbondale

INSTRUCTIONS 1. Prepare: Discard outer cabbage leaves, rinse, cut into quarters and core.

Then slice or shred remaining cabbage.

2. Salt: Layer cabbage with salt in a bowl. Mix vigorously, pressing down on

Recreation Center this month.

“This style of preservation has become popular

the cabbage until it gets soft and produces juice.

because many of us want to get back to our roots and

3. Pack: Place a handful of cabbage into the container(s). Pack it down to mini-

understand where our food comes from,” she says, but

mize air bubbles. Repeat layer by layer. Continuing packing to draw out brine, until

adds that “for many people, though, eating fermented

two inches from the top. Pour brine to completely cover cabbage with one inch of

foods just helps them feel better. Colorado State

brine. Add cooled brine if needed. Weight and cover the cabbage.

University is learning so much about gut health right

4. Ferment: Place on a tray to catch liquid that may leak out during fermen-

now through research. Probiotics are naturally found

tation in a well-ventilated location with a temperature of 68-72°F, for seven to

in fermented foods. Some of the probiotics formed can

14 days. After bubbling stops (about two to three days) check that cabbage

be good for our systems.”

is fully submerged under brine. Cabbage may be pushed down to draw out

Here, Farrand shares three favorite recipes to try at

more brine. If there is not enough brine to cover the cabbage, stop ferment-

home. And if you miss out on her food preservation

ing and refrigerate. Sample after about seven days, and store or continue to

classes this spring, worry not: She’ll be back in the fall with

ferment as desired.

even more offerings in Rifle, New Castle, and Carbondale.

Check

Garfield.Extension.ColoState.edu for

more

information, or give Farrand a call at 970.625.3969.

5. Store: Sauerkraut is perishable but can be stored in the refrigerator.

Oxygen exposure, contamination from handling, or warm temperatures will decrease the safety and quality of the product.

Class: "Sauerkraut and Fermented Vegetables." April 15

NOTE: White or pink yeast scum can appear on the surface at any point in

at 6 p.m., Carbondale Recreation Center. $10/participant.

the sauerkraut fermentation process which can be removed and discarded.

Register at CarbondaleRec.com.

The sauerkraut below is still edible.

CONTINUED >

April 2019 | Roaring Fork Lifestyle

19

FERMENTATION 101

(CON TI N U ED)

EQUIPMENT FOR FERMENTED VEGETABLE RECIPES:

+ Fermentation container + Weight + Plastic lid or pickle pipe + Bowl (glass, ceramic, stainless steel, or plastic) + Wooden tamper

WHITE KIMCHI

WHITE KIMCHI INGREDIENTS

+ Napa cabbage (two pounds) + Pickling/kosher salt + 1 carrot washed, peeled, and grated + 1 bunch of washed, sliced whole green onions + 1 tsp fresh ginger, minced + Clove of garlic, minced + 1 tsp sugar INSTRUCTIONS 1. Prepare: Discard outer leaves, cut head(s) into quarters, wash.

Sprinkle quarters with two tablespoons salt, making sure to get between the leaves. Place in bowl with weight on top; cover bowl and let rest for two hours or until they are softened and releasing juice. Then, drain cabbage and rinse, squeezing to remove excess liquid. Remove cores, slice each quarter into two long pieces, and return to bowl.

2. Prepare vegetables: Combine grated carrot, sliced green onions, ginger, garlic, and sugar together with one teaspoon salt.

Add to the cabbage, mixing well to combine.

3. Pack: Place a handful into container(s). Pack mixture down tightly as you go to minimize air bubbles. Continuing packing to draw out brine, until two inches from the top. Weight and cover.

4. Ferment: Place on a tray to catch liquid that may leak during fermentation in a well-ventilated area with a temperature of 68-72°F, for three to five days. (Note: Napa cabbage can soften quickly. It is best to enjoy while it is still crisp and retains a bit of its sweetness.)

5. Store: Kimchi is perishable but can be refrigerated. Keep it pressed down to reduce air exposure. Kimchi may become sour over time. Discard if you observe indications of surface mold.

20

Roaring Fork Lifestyle | April 2019

GLUTEN-FREE SOURDOUGH STARTER INGREDIENTS + 2 cups warm water + 2 cups gluten-free oat flour + 2 1/2 tsp yeast INSTRUCTIONS Combine ingredients in a large bowl (non-metal) or crock with a tight-fitting lid. Allow three times the space needed for the growing of the starter. Mix starter using a non-metal utensil and allow to sit in a warm, draft-free location for four to seven days. Gently stir once a day. You may use the starter after four days.

To use, remove amount called for in the bread recipe and then replace that amount with equal amounts of water and gluten-free oat flour. After “feeding” your starter, leave on the counter (draft-free location) for 24 hours and then refrigerate. Upon next use, remove starter from refrigerator and allow starter to warm for 24 hours.

(Note: It works best when "fed" 24 hours prior to use, if it has been in the refrigerator for more than 15 days.)

GLUTEN-FREE SOURDOUGH BREAD INGREDIENTS + 1 cup gluten-free starter + 1 1/2 cups warm water + 2 to 3 cups gluten-free flour blend of choice INSTRUCTIONS Mix ingredients together in a glass or ceramic bowl to create a “sponge." Cover and allow mixture to sit in a warm, draft-free room for two to 24 hours. To the sponge, add one tablespoon sugar, one teaspoon baking soda, 1/2 teaspoon salt, and one to three cups gluten-free flour blend of your choice. Mix well. Place bread mixture on a clean counter and knead flour blend until mixture is soft, but not sticky. Shape into a loaf or ball. Coat the outside with a light coating of oil, cover, and let raise.

Preheat oven to 425°F. Make slit in the top of the bread to resemble a traditional sourdough loaf, if you wish. Moisten the outside of loaf with a brushing of cold water just before baking. Bake for 30-35 minutes or until done. If bread begins to brown too quickly, turn down the heat to 375°F. Enjoy!

April 2019 | Roaring Fork Lifestyle

21

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SOLD PRICE

%SOLD/ ORIGINAL

DAYS ON MARKET

BEDS

FULL BATH

HALF BATH

SOLD PRICE/ SQ. FT

$1,633,500 $1,450,000 $790,000 $737,000 $650,000 $637,000

72% 97% 75% 93% 95% 96%

631 86 137 201 71 197

4 3 5 3 3 3

3 3 3 3 3 3

0 2 1 1 1 1

$569.36 $459.73 $174.93 $376.02 $322.26 $290.73

$800,000 $608,000

94% 94%

129 383

4 4

3 2

1 0

$208.22 $242.91

$1,580,500

63%

491

4

3

1

$493.60

$1,451,520 $1,175,000 $887,000 $698,000

85% 90% 94% 98%

236 127 203 244

4 6 4 4

3 7 4 3

1 1 0 0

$371.23 $195.64 $232.20 $226.26

$819,300 $640,000 $850,000 $732,500

100% 99% 95% 86%

171 118 75 197

3 3 3 4

3 2 2 3

1 1 1 1

$384.29 $328.04 $303.35 $280.76

$730,000 $650,000 $825,000 $730,000

94% 92% 97% 97%

169 571 319 107

4 3 3 3

2 2 3 2

1 1 1 1

$185.66 $205.11 $273.90 $217.39

(This data is a sampling of sold properties from 2/1/19 to 3/9/19, Source: Aspen Glenwood MLS)

JAMIE MAYBON

TESSA MAIZE

CHRISSY STROM

ELISSA MARKOYA

PATTY BRENDLINGER

SARAH MURRAY

NANCY EMERSON

SHERRY RUBIN

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ANNA OLSON

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Glenwood Structural celebrates 20 years with over 700 completed projects in new construction, additions and remodels.

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25

CITY SCENE

a toas t to e d u c at i o n

ARTICLE BRIAR SCHREIBER

SAVE THE DATE FOR THE GLENWOOD SPRINGS PUBLIC EDUCATION FUND'S INAUGURAL FUNDRAISER

+ FRIDAY, MAY 17 + HOTEL COLORADO

ROARING FORKS, CORKS AND KEGS IS THE

+ 6-10 P.M.

WITH THE EXTRA BONUS OF BENEFITING THE

+ $50/INDIVIDUAL, $35/TEACHER

VALLEY’S NEWEST ANNUAL NIGHT OUT, GLENWOOD SPRINGS PUBLIC SCHOOLS. The May 17 event takes place at the Hotel Colorado and will feature food, wine, and beer tastings from the best restaurants the valley has to offer with an all-inclusive ticket.

Attendees will be treated to tasty bites from local chefs while sipping a large selection of wines and brews. A silent auction, music, and dancing will round out the evening’s entertainment. This lively opportunity to eat, drink, and give will be held in the Hotel Colorado’s elegant gathering spaces currently undergoing updates. The event space is slated for completion just prior to the event, as a part of the first phase of renovations at the historic 1893 hotel since changing ownership last year.

The event benefits Glenwood Springs Public Education Fund (GSPEF), a foundation established to support Glenwood’s public schools. “A group of parents got together knowing that our schools need help with funding for extra projects in the classroom—but we wanted to do it in an enjoyable way—so we came up with Roaring Forks, Corks and Kegs,” says Michael Picore of Bay Equity Home Loans, a local parent and one of the founding board members. “You can eat and drink your way through a fun event and with the proceeds raised, GSPEF will fulfill grant requests for teachers to get what they need for our children.”

GSPEF will raise money for their fund primarily through the Roaring Forks, Corks and Kegs event, so that's even more reason to attend! Corporate sponsorships are also still available. For full details and ticket information, visit GlenwoodEdu.org.

26

Roaring Fork Lifestyle | April 2019

FIRE • FLOOD • ENVIROMENTAL

one loss, one call, one company

24/7 Emergency Comprehensive Restoration Services Water Damage Mitigation * Fire Damage * Mold Remediation * Full Content Restoration

(970) 712-5298 deltawesterncolorado.com

April 2019 | Roaring Fork Lifestyle

27

HOT SPOT

Together THE GLENWOOD COMMUNITY GARDEN CELEBRATES 10 YEARS OF HARD WORK, DIRTY HANDS, AND SERVICE TO LOCAL RESIDENTS

ARTICLE CAITLIN CAUSEY PHOTOGRAPHY KIRSTEN GAUTHIER-NEWBURY

28

Roaring Fork Lifestyle | April 2019

VISIT THE GLENWOOD COMMUNITY GARDEN THIS MONTH, AND YOU’LL FIND MANY A LOCAL GREEN THUMB ALREADY AT WORK PREPARING PLOTS FOR THE UPCOMING GROWING SEASON. “A gardener never stops,” says Karen Garrison, the garden’s manager. “There is always something that can be fixed or improved, even in winter. So just imagine

“YOU WALK IN THOSE GATES AND THE TRANQUILITY IS RESOUNDING.”

that in springtime, when things begin to warm up, we have a lot to do here.”

Flanked by a striking natural landscape at one end and parking lots, big box stores, and development at the other, the garden’s location along Wulfsohn Road near the Glenwood Meadows shopping center seems a curious one at first glance. Dig a little deeper, though, and its champions—both the leaders who keep it running and the gardeners who work its plots—will tell you that the garden is situated perfectly right where it’s at.

Garden manager Karen Garrison (center) with volunteers from the Glenwood Hot Springs Lodge.

“You walk in those gates and the tranquility is resounding,” Garrison observes. The garden’s board president Kirsten Gauthier-Newbury agrees, adding, “We serve a park-like presence in this area of town.

Visitors from the hotels, Wulfsohn trail hikers, residents from the nearby apartments, and other people passing through all enjoy coming here. Last year, for the first time, we added a guestbook and had guests from 24 states, China, and Germany represented.”

In the decade since the Glenwood city council granted the garden’s founders permission to realize their vision for an official public growing space, Gauthier-Newbury notes that the nonprofit garden has evolved into something much bigger than simply a place to grow flowers. In recent years, it has served as an important intersection of education, volunteerism, food donation, and local ecology as well.

To celebrate 10 years of successful growth, the

“We want the public to know that we have been work-

Glenwood Community Garden will host a special farm-

ing toward our long-term vision for the garden, which is to

to-table dinner on July 18, during the blissful height of

continue making it into something that benefits a variety

summer. It is also offering informal open house hours

of community members,” she says. “We’ve got around 120

from 11 a.m. to 3 p.m. every Saturday throughout the

volunteer gardeners, but it’s not just about us tending our

month of April, when interested locals can stop by to

own plots. Young students come here to learn during the

meet Garrison and other gardeners for more infor-

school year, local businesses send work teams for staff

mation about getting involved. Plots are still available

development days, and we actively keep butterfly bushes

for the 2019 season; applications are available at

and a beehive to protect pollinators in the area.”

GlenwoodCommunityGarden.com.

The garden also keeps six donation plots man-

And even if digging in the dirt isn’t your thing, the

aged by Garrison, which have produced thousands of

garden is still open to the public for strolling and admir-

pounds of fresh, organic produce for Garfield County

ing others’ efforts. Visit this year and look for Garrison’s

Senior Programs’ nutrition services.

impressive squash hoops, for example, and for fruits,

“Our donations fed 1,150 people last year,” reports

vegetables, and botanicals of all kinds lovingly tended

Garrison, who has been a gardener for much of her

by Glenwood locals. Or, just walk through and enjoy the

life. “My style of gardening is concentrated, intensive

area’s peace and quiet.

‘French gardening,’ so I’m able to grow an awful lot of food in a small amount of space.”

“Give nature a chance,” Garrison wisely says, “and it’ll surprise you every time.”

April 2019 | Roaring Fork Lifestyle

29

APRIL

LIFESTYLE CALENDAR

7

13 & 27

Costumes highly encouraged! Don't

DOGS 'N DONUTS

VALLEY VIEW COMMUNITY HEALTH FAIRS

20

this fun annual springtime event

Valley View Hospital hosts two full

featuring reduced adoption fees

health fairs this month at Roaring Fork

and free donuts! Have a sweet treat,

High School in Carbondale (April 13)

CARBONDALE TOWN EASTER EGG HUNT

grab a coffee, and maybe even find

and Glenwood Springs High School

Come help Carbondale Recreation

your new best friend. 9 a.m. to noon.

in Glenwood (April 27) from 7-10 a.m.

find 6,000 Easter eggs hidden across

ColoradoAnimalRescue.org

both dates. The fairs feature $45 basic

the park! The free community hunt

blood profiles plus FREE screen-

begins promptly at 10 a.m. with a shot-

10

ings for blood pressure, BMI, breast

gun start--it only lasts a few minutes,

cancer

vision,

so be sure to arrive early. Participants

"WILD HOPE" SCREENING

hearing, and more. Full details at

aged one to eight years will be divided

VVH.org/HealthFairs.

by age. Kids, bring your own baskets!

Sweet Coloradough

Join Colorado Animal Rescue for

miss the best event of spring!

Carbondale & Glenwood Springs

risk

assessment,

CarbondaleRec.com

Third Street Center

Join

Wilderness

Sopris Park

20

Workshop from

6-8 p.m. in Carbondale for a free screening and panel discussion of "Wild Hope." The film tells the story of our deep spiritual connection to the natural world, a connec-

25-28

WHERE MY PEEPS AT SCAVENGER HUNT

5POINT FILM FESTIVAL

Sopris Park

Carbondale Recreation Center

tion that has the power to change

It’s Carbondale's 4th annual Where

Carbondale's

how we think and act in a world

My Peeps At Scavenger Hunt! Teams

Adventure Film Festival returns in

needing our care. Please RSVP at

of two to six people run around town

2019 for its 12th season of compel-

WildernessWorkshop.org/Events.

and try to find hidden Peeps. $30 per

ling short films, panel discussions,

team. Pre-registration is required;

community

happenings,

visit CarbondaleRec.com for full

and

during

registration details and information

event. The festival has become

on the two different race categories:

a highlight on the adventure film

"Downtown" and "Farther Afield."

industry calendar, featuring many

more

beloved

the

5Point

parties, four-day

CONTINUED >

Fresh Women’s Fashions O ne of a Kin d Furniture Pieces M o d e r n Fa r m h o u s e H o m e D e c o r Perfect Accessories and Handbags Gif ts with Personalit y

V is t o ur t wo lo c ations!

30

Roaring Fork Lifestyle | April 2019

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COMPANION CARE SERVICES • Bathing, Dressing, and A ssistance with Personal Hygiene • G rocer y Shopping; Meal Prepar ation and Ser ving • G ener al Err ands and Light House Work • A ssis t ance with Social Engagement s and Ac tivities • Tr anspor t ation to and from A ppointment s

P OS T O PER AT I V E S ERV I C E S • Tr anspor t ation to and from Place of Procedure • A ssis t ance with Rehabilit ative Stretches and E xercises • A nti- Inflammator y Nutritional Plans • Per sonal Chef O ptions • 24 -hour A ssis t ance with O vernight Check-ins • Liaison Bet ween Medic al Per sonnel and Patient

SERVING THE ROARING FORK VALLEY

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HERETOTHERECARE.COM April 2019 | Roaring Fork Lifestyle

31

APRIL

LIFESTYLE CALENDAR world premieres and award-winning

45-minute production is brought

and Reggae-Cumbia. Performing on

films. For festival passes, individ-

to the community by Public Works

stringed folk instruments accompa-

ual tickets, and information visit

Theatre Company, makers of Flight

nied by lively percussion, Jarabe’s

5PointFilm.org.

of Fancy. Doors at 2:30 p.m., show

dramatic,

at 3 p.m. Tickets: $6/members, $7/

Spanish and English have gained

27

non-members advance, $9/day-of.

them the admiration of audiences

TACAW.org

across

CASINO ROYALE GALA

27

Come join St. Stephen Catholic annual

spring

gala

event! This year's theme: "Casino

country.

5:30

in

p.m.

IMAGINE 7

The Old Thompson Barn at RVR

30 INTERNATIONAL JAZZ DAY

Royale" with Las Vegas casino tables,

Imagine a world where kids are free to

open bar, dinner, music, dancing,

be kids, where their only worries are

The Glenwood Springs Arts Council

and more. Black tie optional, formal

about play and learning. Together we

and Jazz Aspen Snowmass present

wear

Sponsorship

can make this a reality. Imagine 7 is a

International Jazz Day at 6 p.m. High

opportunities available by contacting

night of fun, gourmet food, drinks, and

school jazz bands from Roaring Fork

Giovanna O. Kennedy at 970.404.7110.

an amazing silent auction! All pro-

High School and Coal Ridge High

Doors at 6 p.m. Tickets: $100.

ceeds benefit River Bridge Regional

School will perform with guest singer

SCSGlenwood.org

Center. 6 p.m. More information at

Kathy Morrrow and band. Full menu

RiverBridgeRC.org.

and bar available. Tickets and details:

encouraged.

27 XPERIMENT! SCIENCE SHOW FOR KIDS The Temporary

The Arts Campus at Willits and the

32

the

vocals

BasaltLibrary.org

St. Stephen Parish Hall

School's

harmonized

Glenwood Vaudeville Revue

GlenwoodArts.org.

30 MUSIC AT THE LIBRARY: JARABE MEXICANO

We are always accepting sub-

Basalt Regional Library

missions for events you'd like to

Aspen Science Center present this

Jarabe Mexicano invites audiences

see included in our Calendar sec-

show incorporating magic, science,

on a joyride through a versatile

tion. Submissions are accepted

and physical comedy for children

songbook of Mexican Folk as well

via

ages 5+. The wildly entertaining

as Rock & Roll, Tex-Mex, Latin Rock,

RoaringForkLifestyle.com.

Roaring Fork Lifestyle | April 2019

the

Contact

Us

tab

at

W LW E A AY S W EL CO ME NE W

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Practical solutions and real-world advice

Luke Van Arsdale

Chad Lee

Tom Hartert

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April 2019 | Roaring Fork Lifestyle

33

DIY

going green REUSE YOUR WAY TO SUSTAINABLE LIVING

THE NEXT TIME YOU ASK FOR A PLASTIC STRAW, GRAB PLASTIC BAGS AT THE GROCERY STORE OR BUY A BOTTLE OF WATER ON YOUR WAY TO THE GYM (WE’RE ALL GUILTY OF SOMETHING!), you should also know that roughly half of the annual plastic production’s lifespan ends after just a single use. And most single-use plastics aren’t even making it to landfills, let alone being recycled. Instead, the equivalent of one garbage truck full of plastic is being dumped into the world’s oceans every minute. Curb your single-use plastic consumption with these reusable counterparts.

01

02

03 01 Silicone straws + straw squeegee, SoftyStraw.com, $11.99 (via Amazon) | 02 Bamboo straws, BambuHome.com, $10 | 03 Twin set straight and curved glass straws + brush, SimplyStraws.com, $19.50

BAGS 01

02

03 01 Baggu reusable grocery bag, Bando.com, $10 | 02 French market basket, WellEarthGoods.com, $60 | 03 Cotton canvas tote bag, CottonAndCanvasCo.com, $18.99

BOTTLES 01

02

03 01 Paradise S’well water bottle, SwellBottle.com, $50 | 02 H20 fruit infusion water bottle, Amazon.com, price varies | 03 Yeti Rambler vacuum water bottle, REI.com, $40

34

Roaring Fork Lifestyle | April 2019

REDUCE /// REUSE /// RECYCLE

ARTICLE NICOLETTE MARTIN

ST R AWS

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BUYING YOUR HOME

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4 Availability: someone will always answer the phone.

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