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A supplement to the Methow Valley News Sponsored by Methow Made, a program of TwispWorks



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Made in the Methow Don Nelson, publisher Sue Misao, design/photography Robin Doggett, advertising Callie Fink, advertising Dana Sphar, ad design/production Linda Day, ad design Marilyn Bardin, office manager Jill Allen, office assistant

Contributors Joanna Bastian Mike Maltais Ann McCreary Don Nelson Marcy Stamper Laurelle Walsh A publication of the Methow Valley News P.O. Box 97 101 N. Glover St., Twisp, WA 509.997.7011 fax 509.997.3277

Your own private Methow At the risk of seeming a little coquettish, we’d like you to take us home with you. Not literally (well, that’s up to you, we suppose). What we hope is that Methow visitors will find our locally made products – and there are plenty of them – to carry away as reminders of their stay. Eat it, drink it, wear it, display it, put it to functional use – whatever, we’ve got something that will put you in mind of the Methow on a regular basis. As if you’d forget us. The magical allure of the Methow Valley keeps people coming back, and sometimes deciding to stay. An authentic sense of community and an amazing spectrum of passionate creative forces are at the heart of that appeal. We launched the first Made in the Methow publication last year to put a brighter spotlight on the high-quality efforts of our local producers. This year, we are pleased and gratified to partner

with TwispWorks to introduce the “Methow Made” brand as part of a unified effort to raise the profile of the valley’s many exportable offerings. For a more detailed look at how that branding effort was created, see the story on page 10. By way of full disclosure, the News was involved in the branding/marketing effort developed by TwispWorks, and our partnership includes the publication of Made in the Methow. Except for the four-page insert provided by TwispWorks, all the other content was independently developed by the News. The focus of this year’s publication is local agriculture, but you’ll find feature stories on other valley offerings as well. Our directory of local providers is also a valuable resource. The Methow is distinct, and what it produces is original. Take a bit of the valley when you leave. We’ll keep the scenery here for your next visit. Don Nelson

stom Cu

Contents FARMING IN THE METHOW.....4 SHOWCASING LOCAL ART......8 THE MAKING OF “METHOW MADE”.............10 GROWN HERE, EATEN HERE.........................12 MADE TO LAST............................20 IN THE HONEY............................22 A METHOW PHOTO GALLERY................24 MADE IN THE METHOW DIRECTORY...........................27

On the cover: Christy Ford transplants a row of squash at King’s Garden in Carlton. Photo by Sue Misao

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Growing into it Farming in the Methow is a labor of love

By Marcy Stamper


lthough more than a century ago this newspaper described the agricultural promise of the Methow Valley as a “veritable garden of Eden – without the serpent,” most farmers could nominate any number of candidates for the role of serpent, including the weather and the economic outlook for their crops. Despite these hurdles, descendants of homesteaders and a young generation of farmers continue to make a living off the land. Somehow, they all find a way to share the garden with the serpents. Compared with their early20th-century predecessors, today’s farmers can reach a broader customer base, selling to high-end restaurants in Seattle and beyond, at farmers markets and on the Web, and through programs such as community-supported agriculture (CSA), which guarantee income from customers who sign up for a weekly delivery of whatever happens to be ripe. Methow natives harvested edible plants and roots, but the European settlers who arrived at the turn of the last century were the first to farm in earnest. Most raised food for their families and sold any surplus. Those settlers were fortunate to encounter sufficient rainfall in the

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early 1900s, enabling them to grow hay even in the brittle area around Pipestone Canyon. But even in a fairly wet year, the Methow climate supports limited crops and yields. When Winthrop entrepreneur Guy Waring planted the first commercial orchard in town, he struggled to find adequate water for his trees. The venture failed completely in 1907 “because of an unexpected change of climate to desert conditions,” he later wrote. The development of a network of irrigation systems in the Methow in the early 20th century greatly expanded the possibilities for agriculture. People grew hay, apples and potatoes, and peas and sunflowers for seeds. The second substantial influx of people hoping to make a living off the land came in the 1970s, when a back-to-nature ethos coincided with easier access to the Methow via the North Cascades Highway. Dave and Marilyn Sabold count themselves in that group. They arrived in 1972 as “longhaired, back-to-the-land hippies,” said Dave, who left a PhD program in botany to work on a ranch in the Methow that grew wheat and potatoes as part of a therapeutic program for youths from troubled backgrounds. The social program did not continue, but the Sabolds devised a way to stay in the valley. They

Photo by Sue Misao

Virgil James tends the land at King’s Garden near Carlton. spent the first few years on the Rendezvous tending a field of dryland wheat that they planted,

threshed and ground entirely by hand. Eventually they started a nursery, growing trees, shrubs,

Photo by Sue Misao

Harvesting strawberries at the Red Shed food program. flowers and vegetable starts, which they sold primarily at the farmers market. Sabold recalled the techniques of experienced Methow farmers. One such farmer would mark the outstanding plants in his field and save the seeds for the next season. When he inherited an ice chest with

40 years’ worth of seeds the man had set aside, Sabold was inspired by the chance to raise crops well adapted to the climate. “We planted tens of thousands of them,” he said, “and not a single one grew.” Annie Utigard, owner of the King’s Garden, has been farming for more than two decades, the past

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several years near Carlton. Utigard said she never had a business plan and essentially fell into farming. “I lived on communes in the ’70s and had to make a life, and that’s what I knew,” she said. She found farming was a practical occupation while raising six kids, since she could have them with her in the field. While Utigard has sold her produce at farmers markets and on street corners throughout the county, today her biggest customers are 50 Seattle restaurateurs, who buy dozens of varieties of heirloom tomatoes and melons. She remembers first taking her heirloom tomatoes to Seattle farmers markets 15 years ago, when she had to encourage people to sample the odd-looking varieties. Sam Soodak is among the Methow’s younger generation of farmers, although she employs age-old techniques to grow hay and grains at Doubletree Farm south of Twisp. The bulk of the work – mowing, raking, tilling, plowing and harrowing – is done with four draft horses, although Soodak uses a tractor for the baler

Photo by Sue Misao

Stina Booth and John Richardson grow apples, pears and more at Booth Canyon Orchards between Twisp and Carlton. and combine. When she started farming with horses five years ago, she was the only one in the valley, but today several young farmers use animals for fieldwork. Continued on P. 6

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From P. 5 Soodak raises 20 acres of hay and grains, primarily for her pigs, cattle and chickens. She sells meat from the hogs and is building a dairy. Soodak used to grow root crops and found people were drawn to her produce because of the horses. “I’m able to do the things I want to because the valley is receptive,” she said.

Orchards rose and fell with temperature

Richard Murray has been growing apples at Twisp River Organic Apples for more than three decades. “By the time we got here in 1979, most orchards were already gone from the ’68 freeze,” he said. Long-time growers in the Methow still talk about that frigid Christmas Day when the thermometer hit 50-below. There were 850 acres of apple trees in Carlton alone, and most perished, but orchardists did not have the resources to replant, and today the vast majority of orchards have been pulled out, the lots converted to residential use. Not only did the freeze kill off most of the trees, but it also curtailed financial support for growers, since banks would no longer lend money to anyone north of Methow or Carlton, said Murray. Murray planted 280 apple trees on an old alfalfa field on the Twisp River. As he got to know veteran growers around the Methow, he became interested in the history of farming here and in the science of growing tree fruit. Despite that killing freeze, the

Photo by Sue Misao

As everywhere, weather and economics affect Methow Valley crops.

Methow climate was generally advantageous for apples, said Murray. The varieties that thrived here were known to be good keepers, and growers could charge a premium before refrigerated storage became commonplace. Many orchardists have found varieties that flourish in this climate. Booth Canyon Orchards in Carlton grows 13 types of pears, among them Flemish Beauty and White Doyenne; 19 varieties of apples, including popular hybrids like Honeycrisp and the more exotic Belle de Boskoop; and apricots, peaches and plums. Sinclair Orchards grows apples for cider in Carlton, and the Methow Valley Ciderhouse in Winthrop grows fruit for sparkling

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and still cider. The Ciderhouse has added another angle to modern farming, hosting informal musical events and cider tastings. While some farmers rely on tried and true crops, Bluebird Grain Farms has found particular success with emmer, a relatively little-known ancient wheat prized for its chewy, nutty kernels. But in culinary circles, emmer has become a staple, in high-end restaurants – and in many cupboards in the Methow. In addition to emmer, Bluebird grows and mills wheat and rye and sells mixes for cereal, pancakes and pilaf, as well as a CSA subscription.

Uncertain economics

Although the economics of

any small business is not a sure thing, farmers face the certainty of uncertainty. “I think people don’t realize what’s involved when you plant fruit trees,” said Murray. If it’s below freezing during the bloom, you get less fruit; hail and birds can damage a crop; and predicting and satisfying customer preferences can be daunting, he said. “There’s all these things – does it pencil out?” Looking out across residential lots that had been a thriving potato field when he first arrived, Sabold recalled that the man who picked up the potatoes to take them to the processor made more money in that one trip than the potato farmer made in the whole season. The deliveryman ultimately became the CEO of a multinational company, said Sabold. Despite a harvest of three tons a week at the height of the season, in most years sales from the King’s Garden barely cover her expenses, said Utigard. This year she is offering a CSA, which has provided invaluable start-up cash. Most of these farmers nurture a passion for their work, probably as important an ingredient as good soil or favorable weather. “I love horses – that’s one advantage,” said Soodak about her approach to farming. Murray said he is endlessly fascinated by the process of grafting new apple varieties onto old root stock and discovering flavorful fruits that mature at different times throughout the season. Utigard sends much of her harvest to food banks, missions and jails. “It’s almost more of a ministry than it is a business,” she said. @

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Methow Valley Farmers Market Saturday, 9 a.m.-noon Methow Valley Community Center, Highway 20, Twisp April-October

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Many hands make great art Local organizations help showcase the Methow’s multi-talented artists By Laurelle Walsh


rt grows in our valley,” says Methow Arts Alliance Executive Director Amanda Jackson. “We have more resources for artists in this valley than a lot of cities do,” she adds, helping to answer the question that many have asked: How is it that this small community consistently produces so much high-caliber art? The answer is surely a combination of factors: Artists may be attracted to the beauty of our natural surroundings, or the outdoor activities available here; they may desire to live in an idyllic environment, or to escape the rat-race. Or maybe it’s because like attracts like: you tell two friends, and they tell two friends, and so on, and so on ... But art does not happen in a vacuum. Great artists need great community and great organizations to support their work. From studio spaces, to professional development, to promotions, to showcasing artists’ work, the arts organizations of the Methow Valley provide the critical support systems that allows artists to live and work in this remote mountain valley.

Methow Arts Alliance

Jackson heads up Methow Arts Alliance, the mother ship of

Photo by Sue Misao

Steve Ward specializes in metal art at his TwispWorks studio. all arts organizations in the valley. Methow Arts collaborates with 10 Arts Partners – Cascadia the Methow Music Association, Confluence Gallery and Art Center, the Winthrop Gallery, Door No. 3, the Methow Valley Chamber Music Festival, The Merc Playhouse, TwispWorks, the Winthrop Rhythm and Blues Festival, and the Twisp and Winthrop chambers of commerce – to provide arts education, promote artists, present performances, events and public art, and advocate for the arts locally, regionally and nationally. “It all comes back to the collaboration aspect,” says Jackson. “Sometimes you think it’s easier to do things alone, but it’s really bet-

ter when you partner with others. There’s a synergy and everyone gets more out of it.” In addition to partnering with other arts organizations, Methow Arts maintains an artists’ database on the website. The listing currently provides 41 local artists with a free webpage, link to their website, contact information, a short biography and images of their artwork. Valley artists are also regularly showcased in the twiceyearly magazine, Methow Arts, and featured on the organization’s website. Artists who would like to teach can become one of Methow Arts’ professional teaching artists serving over 5,000 students in seven school districts in the county. “Most of these kids would have no arts education without this program,” Jackson says.


Art goes outdoors for Twisp’s annual Art Walk. 8 MADE IN THE METHOW

Photo by Sue Misao

The former Twisp Ranger Station has been transformed into TwispWorks, a center for artistic, entrepreneurial and educational activities on a 6.4-acre campus in the heart of town. Eighteen campus partners currently rent studio space at TwispWorks, whose “next big

Photo by Sue Misao

Lisa Doran sews in her studio at TwispWorks. push” will be to enclose and insulate the south and west bays and the historic North Warehouse, according to Director of Partnerships and Operations Tori Karpenko. “There’s an underlying spirit of collaboration here,” Karpenko says. “It’s something we seek out in new applicants: a desire to connect with other artists, be mentors and help each other. It’s a bonus to being located here.” The TwispWorks website,, profiles each of the campus partners and promotes their projects and classes. A VISTA entrepreneurship coordinator helps artists set goals, write succinct bios and develop a web presence. And each Saturday from 10 a.m.-1 p.m., the campus partners open their studios to the visiting public. Other artists can rent space on campus to host programs, such as the Wild Mind Film Camp in July, or build a piece, such as the stone carver who will be working in the south bay this summer, Karpenko says. TwispWorks also offers the Creative Residency program which invites proposals from artists, designers and inventors to do a three-month stay on campus to create a work of public art, build a prototype, or engage teens and community members.

Door No. 3

“Door No. 3 is unique in that it’s a publicly accessible artist studio,” says printmaker Laura

Gunnip, who founded the studio along with paper and book artist Robin Doggett. Located in room three of the Methow Valley Community Center, it’s a combination print and book-art studio, a space to take and teach classes, an exhibition space, and a retail shop. At Door No. 3 artists can learn to make prints of their original work, try some silk screening, play with unfamiliar photographic techniques, or bind a book of original poetry. “We help people out and hold their hand a little,” Gunnip says. “A lot of local artists have come in here to take classes. When I bring in guest artists to teach, all the artists come out of the woodwork.” Door No. 3 also partners with Methow Arts to bring print arts to younger artists at the Independent Learning Center, Methow Valley Elementary and Liberty Bell Junior High School. “I found out that I’m a natural teacher here,” says Gunnip.

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The 27-member cooperative Winthrop Gallery works “like a well-oiled machine,” according to Laura Aspenwall, the gallery’s head of promotions. “Our goal is to give as much of the money as possible that comes into the gallery back to the member artists. We don’t need to strive for change; we don’t need to go after grants,” Aspenwall says. “We are sought after,” says board president Patty Yates. “People want to be in here and we are full.” Despite the fact that Winthrop Gallery can’t take new artists at this time, the co-op members feel that it fills an important niche for artists in the touristy Western-themed town. It shows the work of local artists only; it has a successful gift shop that sells on consignment; and it provides a venue that none of the artists would be able to afford and staff on their own, Aspenwall says. Winthrop Gallery juries five featured artist shows per year plus two with all members participating. Bios of its member artists are on its website,,

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We’ve got it ‘Made’ A coordinated branding and marketing plan encourages visitors to buy Methow products By Don Nelson


Photo by Don Nelson

Methow Made product displays have been installed at eight stores in the valley: The Carlton General Store; Hank’s Harvest Foods, Glover Street Market and Local 98856 in Twisp; the Mazama Store; the Sun Mountain Gift Shop; Winthrop Motors; and the Winthrop Red Apple.

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So future generations can enjoy all that is “Made in the Methow”

Inspiring people to care for the land forever.

agricultural products. But the program is intended to expand to include the entire range of locally made goods. The core idea behind the TwispWorks plan is to convince visitors to not only take something of the Methow with them when they leave, but to also come back for more or buy their favorite products online. The major export of the “Methow Made” branding effort is, in effect, the valley itself.

Developing a plan

“This valley has a brand in terms of why people love it,” TwispWorks Executive Director Amy Stork said in a recent interview. “We’re trying to convey the power of that brand to the products that are here.” “What I hear from frequent visitors is that the Methow Valley has a magical combination of photo by Jason Paulsen


t’s not an entirely new idea. An August 1972 issue of the Methow Valley News reported that the Country Store, featuring locally grown fruits and vegetables, baked and canned goods, jams, jellies and handcrafted articles, would open soon in Winthrop. For a while, the Made in the Methow store was operated by the Partnership for a Sustainable Methow on Glover Street in Twisp. And the Methow Valley Farmers Market has been going for 34 years. But not until now has so much effort, organization, long-range planning and financial muscle been put into promoting all things made in the Methow, from produce to art, from handicrafts to imbibables, from personal care products to food on the hoof. TwispWorks, the nonprofit public development agency that operates at the

former U.S. Forest Service complex, is the moving force behind the current effort to market the Methow – not just its products, but the concept of the place – well beyond the valley’s confines. TwispWorks is using a federal grant to create a collaborative marketing campaign which includes development of a logo, advertising in Seattle-area publications as well as local media, marketing training for local producers, placement of product displays in local and regional stores, and website/social media marketing. TwispWorks recently unveiled the marketing program’s logo, developed by local designer Corin McDonald, which will be used to identify products as “Methow Made.” Because of the nature of the federal grant, the marketing campaign’s initial focus will be on local

Methow Conservancy 509-996-2870

natural beauty and extraordinary community,” Stork said. Going home with something from the Methow preserves and hopefully extends that connection, she said. TwispWorks began identifying collaborative marketing as a goal in 2009, Stork said, because it fits with the agency’s mission to create increased economic vitality for the Methow. Agriculture is a key component of the local economy, even at the relatively small scale of most Methow operations. TwispWorks

saw an opportunity to promote the agricultural sector through the federal Farmers Market Promotion Program. “It seemed like a perfect fit,” Stork said. “We could leverage it as a one-time funding source to build a sustainable program.” TwispWorks applied for and was awarded a $40,916 grant, announced last fall. The time frame for implementing the grant was tight – less than a year. TwispWorks began the groundwork on building com-

munity involvement with a public meeting last December to discuss just what “Methow” means for people, and how that could be used to develop a powerful marketing force. Opinions were also solicited through online surveys. TwispWorks later organized “stakeholder” meetings of a broad-based “creative, strategic and design team” (full disclosure: I was a member of that group); and also asked local producers to help develop criteria for participation in the program. For instance, 75

percent of the wholesale value of a product must come from Methow Valley products or labor. According to the Methow Made website (, “Participating producers choose the level of exposure they want – a product can be listed only online, only in local publications, only on social media, etc., as desired. Producers may use the Methow Made symbol on approved products, but are under no obligation to do so.” Continued on P. 19

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Grown here, eaten here

Fresh local products are part of the Methow menu By Ann McCreary


hether dining on a threecourse gourmet meal at a four-star resort, or picking up a sandwich at a local bakery, odds are the food you are eating in the Methow Valley didn’t travel very far before it reached your mouth. Methow chefs, cooks and bakers gleefully tap into an abundance of local produce and products because they want to use the freshest ingredients in preparing their food – and because they feel it’s just the right thing to do. “We like to buy our food and ingredients locally when at all possible,” explained Kathy Borgersen, owner of Sunflower Catering in Winthrop. “Our community is like our extended family. When we shop locally it allows and encourages others to shop locally, which increases the sustainability of all our businesses and our future.” “Beyond that,” Borgersen added, “the Methow Valley is filled with the most knowledgeable and expert growers, farmers, bakers you could ask for. They love what they do and they care about turning out top quality products.” “Freshness is a big part” of

buying local, said Steve Mitchell, owner of Rocking Horse Bakery in Winthrop. “But more than anything else it’s just to try to support other businesses entities. We could buy things wholesale and perhaps get a better price, but it just doesn’t feel right.”

Selling point

Offering food prepared from local sources is an important selling point for Methow Valley restaurants and caterers. Dishes prepared with locally sourced ingredients hold more appeal for valley folks who may know the providers personally, as well as visitors seeking a taste of the Methow. “Locally inspired cuisine” is Arrowleaf Bistro’s description of the food served at the Winthrop restaurant. “We change our menu three or four times a month to reflect what’s available right now,” said Chef Jon Brown. “In season I use a lot of wild stuff: morels, chokecherries, sorrel, fiddlehead ferns, elderberries, serviceberries, wild currants, wild garlic,” Brown said. “In summer, I buy 100 percent of my produce locally, with the exception of potatoes for fries.”

Photo by Stewart Dietz

Crostini with chevre cheese from Sunny Pine Farms, topped with dates, walnuts and locally grown roasted garlic marinated in balsamic vinegar, are a popular starter at events catered by Stewart Dietz. Brown said he goes through 200 pounds of potatoes a week for his popular fries, and can’t get enough locally to meet the demand. But, he added, he buys only Washington or occasionally Oregon potatoes. Certain local products appear on his menu year-round, such as

cheese produced by Sunny Pine Farm on Twisp River Road, emmer farro, a specialty grain from Bluebird Grain Farms near Winthrop, and honey from beekeeper Dave Sabold in Winthrop. “It’s part of our brand that we focus on local and high-quality regional, artisanmade ingredients,” Brown said.

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“I cater to clients who are very interested in having things that are fresh,” said Winthrop caterer Stew Dietz. “Sometimes people say they want sustainable or organic. Usually that’s already happening.” Dietz, along with several other local cooks, said she likes to get fresh greens from Plow Horse Produce, a farm near Twisp that grows organic greens cultivated, yes, using a plow horse. Eighth Street Greens in Okanogan is another supplier for local chefs and caterers, Dietz said. Dietz said she turns to local growers, such as Cameron Green of Twisp, for vegetables and often shops at the Farmers Market in Twisp to find fruit and vegetables. “I take local ingredients and make them into something. I make fruit cheeses, chutneys, sauces and marinades. I make tarragon and chive blossom vinegars. I buy green beans and pickle them and put them in my salads. I do a lot of those sorts of touches,” Dietz said. For some ingredients, such as herbs, “I do real local – I get them out of my yard,” Dietz said. Dietz and Borgersen said they purchase meat from Thomson’s Custom Meats in Twisp, citing quality of the product and personal attention. “Chris Thomson always stops what he is doing to chat about our events, talk about recipes, ask about our families,”

Photo by Stewart Dietz

Spinach from Plow Horse Produce is the basis for a colorful salad that includes feta cheese from Sunny Pine Farms.


Local farms to our table.

Photo by Stewart Dietz

Fresh chive blossoms create a vivid and flavorful vinegar. Borgersen said. “He sharpens our knives, shows us how to trim meats and then carries our order out to our vehicle,” she said. “I always leave feeling like I just spent time with a friend. And this is the case with most of the vendors that we deal with.”

Appreciative diners

Sun Mountain Lodge, the Methow Valley’s four-star resort, describes a dining experience based on “respect for our outstanding community of growers and producers and a commitment to farm-to-table freshness.” “Our guests really appreciate the fact that we use local, organic products whenever possible,” said Executive Chef Russell Bradshaw. For instance, Bradshaw said, in early summer “we have a special salad where everything on the salad comes from the valley. Local strawberries, greens, Crown S Ranch (near Winthrop) egg, emmer cracker (from Bluebird Grain Farm), Sunny Pine goat cheese, and Sun Mountain Lodge-made resole (a cured beef) with a strawberry vinaigrette.” Bradshaw said he relies on locally grown produce and meats to create in-house many of the items on the dining room menu. “We use emmer farro from Bluebird Grain Farms to make an emmer patty for our vegetarian burger,” he said. “We make our own charcuterie from local steers and from Crown S Ranch pigs. We use Sunny Pine Farms cheese as well as Larkhaven Farms Cheese from Tonasket. “We make our own hot dogs, Continued on P. 14

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Mazama Country Store Winthrop Motors Pardner’s Market Winthrop Red Apple Twisp Chevron Twisp River Pub Glover Street Market Hank’s Harvest Foods Sweet River Bakery Rest-a-While Fruit Stand Smallwoods Farm Main Street Market Breadline Cafe Salmon Creek Coffee Co. Corner Street Bistro Tonasket Co-Op Chelan Red Apple Bear Foods Lone Pine Fruit Stand Orondo Cider Works

Methow Valley Brewing twisp riVer puB

Get the News all year long. Subscribe to the Methow Valley News PO Box 97 • Twisp, WA 98856 (509) 997-7011 MADE IN THE METHOW 13

From P. 13 corn our own beef, and made bread and crackers with emmer flour and use granola from Sweet River Bakery in Pateros. We buy morel mushrooms from local foragers during the season, and purchase from the Farmers Market,” Bradshaw said. Cinnamon Twisp Bakery in Twisp uses Bluebird Grain Farms pastry flour in most of its pastries, said owner Katie Bristol. Laughing Mountain Farm on Texas Creek supplies the bakery with much of

the fruit – such as apricots, raspberries, rhubarb – used in the bakery’s pastries, pies, smoothies and muffins. Buying locally “is essential to what we do” Bristol said. “We rely so much on local support that we want to support local as well … keep the chain of support going.” Methow Valley beer brewers, wine makers and coffee roasters are also favorites among local cooks and caterers. Bradshaw uses beer

Photo by Stewart Dietz

Fresh green beans are pickled with local garlic and home-grown herbs.

from Twisp River Pub to make fish and chips. Rocking Horse Bakery uses a stout beer from Winthrop’s Old Schoolhouse Brewery to make a spicy mustard for sandwiches, and Old Schoolhouse Brewery serves Rocking Horse Bakery bread with its salads. Wine from Lost River Winery, based in Mazama and with a tasting room just outside Winthrop, is served at Sun Mountain Lodge and Arrowleaf Bistro as well as other restaurants in the valley, and is recommended by Dietz and Borgersen to their catering clients. Likewise, Blue Star Coffee Roasters in Twisp and Backcountry Coffee Roasters in Winthrop are featured at most local restaurants and bakeries. Preparing and serving food made from local ingredients creates an experience that goes beyond the simple act of cooking and eating, say local chefs and caterers. “People seem to appreciate the community feeling that comes with the making, marketing and selling of local products,” said Borgersen. “Our clients love to know the story behind the product or the business. We are all connected, and it gives them the feeling that they are connected too.” @

~ RECIPE ~ Grilled Flat Iron Sandwich

With caramelized onion, goat cheese and arugula Kathy Borgersen – Sunflower Catering Flat iron steak 1 pound flat iron steak (From Thomson’s Meats) ¼ cup soy sauce ¼ cup balsamic vinegar 1 teaspoon Bob’s garlic powder (available at Glover Street Market) 1 teaspoon black pepper 1 teaspoon crushed red pepper 2 teaspoons Dijon mustard ¼ cup olive oil

Caramelized onions 2 sweet onions 1 tablespoon olive oil 2 teaspoons sugar Dash of salt and pepper ½ cup goat cheese (from Sunny Pine Farms) Arugula (from Plow Horse Produce) 1 baguette (Mazama Store, Rocking Horse Bakery or Cinnamon Twisp – pick your favorite)

For steak: Place all ingredients in a Ziploc bag and shake well to blend. Place steak in bag and seal. Place steak flat in the refrigerator and marinate for 2-4 hours, turning over periodically. Take steak out of the refrigerator and remove from marinade and let it come to room temperature. Sprinkle with salt and pepper. Turn grill on to high and let it heat up completely. When grill is hot, spray the grates and place steak on the grill. Cook for 4-5 minutes and turn over for an additional 4-5 minutes.You want a nice rare to medium rare steak. Remove the steak from the grill, tent with foil and let it rest for 10 minutes before slicing to make sure all of the juices remain in the steak. Thinly slice on the bias (45 degree angle) across the grain. For caramelized onions: Thinly slice the onions. Heat olive oil in a large pan (to give the onions room to caramelize, not sauté) to medium high. Add onions and let brown slightly, turning occasionally. When they have started to brown turn the heat down to low, add sugar, salt and pepper and toss them completely to coat. Let the onions cook for 20+ minutes to allow the sugars to caramelize and the onions to cook thoroughly, turning occasionally. Split the baguette down the middle. Lightly butter or oil both sides and sprinkle with just a dash of the Bob’s Garlic powder. Grill or broil until lightly browned. Spread a nice layer of the goat cheese on the grilled bottom and a thin layer on the grilled top of the baguette. Lay the slices of flat iron on the bottom, followed by the caramelized onions and then top with the arugula. Place the top of baguette back onto the sandwich and slice into four even portions.

8th Street Greens

Grown in the Okanogan Sunshine ~ Available Throughout the Methow •Find our Produce at Local Stores, Restaurants & Special Events •Join our CSA program and get our produce delivered weekly May through October •Additional CSA Options: Okanogan Bakery Bread, Larkhaven Farmstead aged Cheeses and extra Organic Fruit

(509) 422-1620 14 MADE IN THE METHOW

Methow Methow Made is here to help you connect to the farmers and artisan food and beverage producers of the Methow Valley. All of the producers featured in this guide create their products right here in the Methow Valley with local ingredients and/or labor—and with lots of love. Many more local products can be found in Farmers Markets and on store shelves—look for the Methow Made logo, and visit our website to learn where you can purchase Methow Made products within and beyond the Valley. Methow Made is a program of TwispWorks, funded by a grant from the U.S. Department of Agriculture.

1 METHOW SPRING WATER Fresh from the Paysaten wilderness and rich in minerals, Methow Spring Water has a unique, clean taste, and is filtered with ultraviolet light instead of harmful chemicals.





1 4



Each of the queens is known by name at this small family-run apiary in Mazama, where the kids help to harvest beautiful, golden honey made from pristine wildflower nectar.




Molly uses spring water from the back yard of her Methow homestead, homegrown herbs, and natural additives, along with olive, palm and coconut oils, to turn this basic necessity into a delight.

Breads, protein bars, sweet treats and gourmet spreads that combine traditional and eastern-influenced flavors, can be found around the valley or in their bakery at 265 Riverside Ave in Winthrop.








Bluebird’s distinctive 100% organic grains, including their signature Emmer Farro, are sold as whole grains, fresh-milled flour, and mixes for cereals, pancakes and pilafs.

100% certified organic and fair trade coffee, roasted to perfection and blended with intent. Visit the roasting plant and tasting room at 6 Horizon Flats Road in Winthrop.

Sunny Pine’s or milk chevre, fet produced on th and include bot unique flavor p Lavender Chev www.sunnypine






Lost River Winery, Winthrop WA, produces high-quality wines at excellent prices and helps demystify wine. Visit their tasting rooms in Seattle near Pike Place Market, or at 26 Hwy 20 in Winthrop.

Subtly-scented salves and oils created mostly from local plants from the Methow Valley. Products include moisturizers and balms to heal scrapes and rashes.

These flavorful apples, handpic and size, are av throughout the at the Methow Market in Twisp




Award-winning beers created with pure, unfiltered water of the North Cascades, are sold throughout the region or enjoyed in their brew pub at 155 Riverside Ave Winthrop.

Crown S Ranch combines traditional farming with innovative technology to raise sustainable beef, pork, chicken, turkeys, sheep, rabbits and eggs. Visit the Farm Store at 7 Twin Lakes Rd near Winthrop, or online.

This small-volu unfiltered brew other local prod Coffee, local fru the popular Tw at 201 Hwy 20 i www.methowb





CIDERHOUSE Hard ciders made with cider apples from old American, English, and French trees, all grown on site near the Chewuch River. Tasting room at 13B Walters Road near Winthrop.

Beekeeper Dave Sabold harvests beeswax from his ten backyard colonies to create Gardner Gardens Beeswax Skin Cream, using all-natural coconut, almond oils and Vitamin E to soothe and soften dry or cracked skin.


Artfully roasted, including the aw Blend, available roasting plant at Twisp, througho www.bluestarco


Find these and other Methow Made products at these locations or visit for more information.





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Mazama Market Mazama Comm. Center WEDNESDAYS 5-7PM


Winthrop Market Winthrop Park SUNDAYS 10am-2pm


M.V. Farmers Market M.V. Community Center in Twisp SATURDAYS 9am-Noon






Mazama Store


Winthrop Motors


Winthrop Red Apple


Sun Mountain Gift Shop


Glover Street Market


Hank’s Harvest Foods


Local 98856


Carlton General Store






Visitors are welcome at the retail or farm facilities of the producers with addresses listed on this page. Please visit the websites of other producers to learn about farm tours, special events or other opportunities to visit.

HWY 20


rganic goat’s ta and yogurt are he upper Twisp River, th traditional and profiles like Honey vre.







l heirloom organic cked for their color vailable seasonally e Methow Valley and Valley Farmer’s p.


K WA 1 5 3



ume brewery creates ws that incorporate ducts such as Blue Star uit, and hops grown at wisp River Pub located in Twisp.

Texas Creek’s fresh salsa and awardwinning hot sauces are produced from locally grown peppers and tomatoes. Their Pure Evil capsaicin drops add heat to any food without changing the flavor.



, delicious coffees, ward winning Espresso at their coffee bar and t Hwy 20 & Twisp Airport in out the valley, and beyond.

Clinical herbalist Robin Baire owns and operates this small herbal business. Many of the herbs used in the products are grown on her land or harvested respectfully from around the Methow Valley.




19 REST AWHILE COUNTRY MARKET Produce from this certified organic orchard and vegetable farm is used to create baked goods, delicious jams, sauces and spreads, and sold fresh at the farm stand on Hwy 153 near Pateros.


About Methow Made Methow Made makes it easy for people who love the Methow to experience local products and flavors, and support our local food & farm economy.

About TwispWorks TwispWorks’ mission is to increase economic vitality in the Methow Valley through programs in agriculture, education, technology, art and culture.

Products promoted as “Methow Made” need to have at least 75% of their value (ingredients and/or labor) coming from the Methow Valley. The products also have to meet basic requirements for product labeling and food safety.

In addition to programs that help local businesses start and expand, we are redeveloping the former Twisp ranger station as a hub for creativity, innovation and entrepreneurship. On our 6.5 acre campus in downtown Twisp, we incubate new businesses and ideas including arts and design businesses, technology start-ups, vocational and technical training for youth, and new applications of traditional arts and crafts. Our campus partners offer events, classes and more, and produce goods that reflect the unique values and sensibilities of the Methow Valley.

Find Us In Stores Retailers in the Methow Valley and select regional locations stock Methow Made products on special displays designed and built to highlight these products. Look for a Methow Made display in your favorite store, or let us know if there is a store near you that might want to carry a display. Find Us Online Visit to read about Methow Made products and the people who make them, find links to purchase goods online, or find retail locations near you. Check out Methow Made on Facebook and Twitter for events, promotions, recipes and more. Methow Made Thanks These Creative Partners Corin McDonald, Partnership+Studio, Brand Communication Brice Butler, Architect, Retail Display Design Dave Betts, Windy River Consulting, Brand Strategy Robin Doggett and Don Nelson, Methow Valley News Amanda Jackson, Methow Arts Kristen Smith, Winthrop, WA Chamber of Commerce Don Ashford, KTRT The Root Julie Hecker Bennett, Photography TwispWorks staff Marissa Burkett, Tori Karpenko & Amy Stork Methow Made is a program of TwispWorks. The launch of the program is funded by a grant from the USDA’s Agricultural Marketing Service and was developed through an extensive collaboration involving hundreds of community members. Learn More For more about Methow Made, visit

Visit TwispWorks at 502 S. Glover Street in Twisp Public Art & Gardens Visit the TwispWorks campus any time to see sculpture, murals, the Spartan Art Project mobile art gallery, and the Methow Valley Interpretive Center Native Plant Garden. Open Artist Studios Artist studios at TwispWorks are open Saturdays from 10 a.m. to 1:00 p.m. Methow Valley Interpretive Center Learn about the Native American and natural history of the Methow Valley. Open Noon-5:00 p.m. Saturdays and Sundays. Learn more about the TwispWorks campus and programs, inquire about using space on the campus, or sign up to receive our monthly e-news and schedule of classes and events. Contact TwispWorks 509-997-3300

MANY HANDS MAKE GREAT ART from P. 5 with links to the artists’ own websites.

Confluence Gallery and Art Center

As a not-for-profit gallery, Confluence Gallery in Twisp is a place where new artists get a chance to show their work to the public, according to Nicole Ringgold, executive director. The unusual nonprofit structure also allows the gallery to keep its commissions lower and fundraise to cover overhead costs, she says. The members of the all-volunteer curating committee just selected the sixshow lineup for 2014, which is split between open calls to artists and “individual” shows that generally feature three artists selected from the gallery’s “very long list” of artists who have shown an interest, says Ringgold. Integrating education into its mission, Confluence

tries to offer classes and workshops that parallel each show, Ringgold says. The art center also offers professional development programs such as an Etsy workshop for artists and a how-to-photograph-yourart class. “We want Confluence to be a hub for art – that’s where the word ‘center’ comes in,” Ringgold says. Artists and community members can sell items in the Confluence gift shop and rent space at the center for classes and meetings. Confluence also sponsors yearly events like the Trashion Show and the Home Tour, which originated as a way to promote designers, architects and builders as artists, she says. Confluence shares links to member-artists’ websites on its website,, and features people, classes and events

Looking for information about the Methow? The Methow Valley News has got you covered! Our print and online versions will keep you in the know. Visit or subscribe today: (509) 997-7011

WE GOT IT ‘MADE’ from P. 11 on its blog, confluencegallery.

Beyond the valley

On the statewide front, both Tori Karpenko at TwispWorks and Amanda Jackson at Methow Arts serve as Artist Trust ambassadors for our region. Seattle-based Artist Trust is a statewide nonprofit which provides “artists of all creative disciplines the necessary support to launch and sustain successful careers, through financial grants, career training and professional resources,” according to its website, Jackson also serves on the governor-appointed Washington State Arts Commission, traveling to Olympia and meeting with legislators to promote the special needs of the Methow Valley arts community. @

Lasting impact

is bright and noticeable,” Stork said of the displays. “It reflects the hand-crafted ethic of the valley.” The next part of the campaign is to extend the brand outside the valley, to selected retailers in the Puget Sound area – where a big percentage of Methow Valley visitors originate. That may include specific neighborhoods where, TwispWorks research shows, residents are particularly fond of the Methow as a destination. TwispWorks will evaluate all its efforts in October, with an eye toward potential changes in approach and developing a long-term plan. When the federal grant expires, support for the marketing effort will have to come from local resources – and from continued collaboration. “We have more power together,” Stork said. @

The federal grant required that a certain amount be spent on promotional materials and advertising, but Stork sees lasting value. “Most of the investment will live on beyond the grant,” she said. “It can be used for a long time.” Part of the campaign is to also establish a more visible and lasting presence for local products at local retailers – for both residents and visitors. To that end, display stands were designed and built for eight Methow Valley outlets, and installed in June. The displays, designed and built by designer/ architect Brice Butler using recycled wood from nearby sources, feature the logo that McDonald developed. Local artist Steve Ward also assisted with the metal elements of the displays. “We have a look that

mazama store

A little bit of everything good... Featuring a variety of local foods and handmade goods exclusive to the Methow Valley


Open Daily 7am - 6pm g 50 Lost River Road MADE IN THE METHOW 19

Made to last

Local craftsmen produce a variety of outdoor gear By Mike Maltais


ard-to-find craftsmen are quietly creating specialty outdoor items around the valley. Here are a few.

R.L. Boyce, Hand-made Boots

Bob Boyce wore custom-made cowboy boots for years, so when he ran across a “how to” manual for boot making in a supplier catalog he ordered it and has been turning out custom boots ever since. “I went to work on my own and made about 15 pairs before I decided to apprentice with a boot maker in Texas three or four years ago to really learn about what I was doing,” Boyce said. Following an intense three weeks of 12-hour days, six days a week, Boyce returned home to refine his craft. “Most of my raw materials come from Texas and I use a lot of cow, bull and goat hide,” Boyce said. All of his boots are custom-made and do not feature a lot of tooling on

the surface. “A pair typically takes 40 to 50 hours actual working time to complete,” Boyce said. A standard pair comes with a one and 5/8-inch heel and just about any toe style the customer wants from pointed to square. Boot tops range from 10 to 19 inches high according to taste. Boyce also makes horse-related items including martingales, reins and headstalls and does saddle repair all by order. Reach Boyce at 996-3803; he is also on Facebook.

While Millam uses mostly tool stainless steel, “I match the steel to what the knife will be used for,” he said. “It’s not so much about hardness as it is about holding an edge.” Millam also makes functional sheaths for knives designed to be carried. Dog Paw Knives are carried at The Outdoorsman in Winthrop and a customer interested in a custom order or design can contact Millam through the store.

Phil Millam, Dog Paw Knives

Ollie Flor was drawn to the creation of custom bamboo fishing rods out of necessity. “I started out fishing with a bamboo rod,” Flor said. “Then I broke a tip. Being a young man with a family I just didn’t go out and buy a new tip.” After inquiring at various fishing shops in Seattle, Flor was directed to master rod maker Dawn Holbrook. When the bamboo craftsman advised Flor that a new tip would run

“I couldn’t find the knife that would do what I wanted it to do,” said Phil Millam, so he decided to make his own – and Dog Paw Knives was born. Millam makes knives for hunting, skinning, kitchen and utility uses. “I don’t make folding knives or do my own forging,” Millam explained. “I purchase the raw steel and do the designing, grinding and heat-treating.”

Methow Valley


100% Wool Blankets from the wool of our sheep Also available

Natural grass-fed Lamb 1/2 & whole Skip & Betsy Smith 996-3159


Ollie Flor, Wolf Creek Rods

Photo by Mike Maltais

Phil Millam’s Lost Paw knives: holding an edge. about $200, he followed up with a suggestion: “Why don’t you make one?” Flor began by restoring

rods in the late 1970s and made his first rod under the tutelage of Darryl Whitehead, today considered

artisan Breads, Pastries, sandwiches & hand-tossed brick oven Pizzas made fresh

every day using the finest local ingredients.

Featuring Blue Star Coffee & A Great Selection of beer and wine

203 Pateros Mall •

one of the master rod makers in the United States. Flor’s bamboo comes from China, and the custom rods he builds typically range from 6 feet, 3 inches to 8.5 feet long and come in two or three sections. “I use my own product,” Flor said. “The shorter rods are more classic while longer, heavier bamboo changes the rod action.” “It takes about 100 hours to complete a rod,” Flor estimates. “I use the old-style technology that includes a lot of stops and starts.” Flor’s rods will not be found in any local shops or websites. All of his orders result from word of mouth or referral. Reach him at 996-3755.

Steve Darwood , Darwood Saddlery

building custom saddles in 1976 and Jess joined in about 12 years ago. They also make other rider and horse accessories such as a martingale designed for use in team roping and mountain riding. Call 997-0155 or (509) 322-5377; www. cascadewildernessoutfitters. com.

Jim Elvig

“They’re like fingerprints. No two are the same,” craftsman Jim Elvig said about the Damascus steel hunting, skinning, boot, Bowie, chef and utility knives he produces. A retired chiropractor who moved to the valley full-time about 15 years ago, Elvig is a member of the Northwest Blacksmith Association, where he learned the ancient art of forging the Damascus steel that goes into his knives.

Elvig uses three different brands of steel that is heated and repeatedly folded and run through a power hammer to create a blade of 224 layers. It is then shaped, hardened, tempered and polished before being placed in muriatic acid to produce the distinctive mosaic design that has become Elvig’s trademark. The knives are noted for their ability to hold a sharp edge. Elvig also makes wetformed leather sheaths for many of his knives. Desert ironwood from Arizona is his favorite handle material. “You can’t cut it with regular wood cutting machinery,” Elvig said. “You have to use a metal-cutting band saw.” Elvig knives are carried at The Outdoorsman in Winthrop. Reach him at 997-1898.

Curtlo Cycle

Any cycle aficionado who gets to experience the thrill and comfort of riding a bike custom-built to his specific body type and style can appreciate why Curtlo Cycle in Winthrop is known worldwide for the quality of its products. Doug Curtiss started the company over 20 years ago to design a frame that would meet the demands and dimensions for his own use. Thousand of miles and many refinements later, Curtlo has garnered the respect of the cycling community and a following that keeps the company on back order to meet client response. From custom-fit frames to complete bike kits, Curtlo’s website, www.curtlo. com, provides purists all the information they need to find the perfect ride. @

t Custom dog gear for rs •M oli S olla ti x s •C & e h t your dog’s active •Leashes •Collars t lifestyle •Long Lines Available at: Gallery t tt Confluence Carlton Store t t TwispWorks South Warehouse Studio (by appointment) t Carolee Addis 509.429.9820

Farmer’s Market Artist Open Studios Dining & Lodging Shopping • Galleries & lots more! For more information stop by the Twisp Visitor Information Center, 201 S. Methow Valley Hwy 509-997-2020 Find us on facebook: Twisp, WA Brought to you by Twisp Chamber of Commerce and local area businesses


Fun for everyone on summer Saturdays in Twisp!


•L e a s

When they aren’t busy

managing some 120 horses or running their outfitting and guide business, Steve and Jess Darwood make saddles and accessories for the kind of riding they do. April through June is horse-shoeing time and the summer and fall months are devoted to high country pack trips, so that leaves the winter months for leather work. “I can build two to three saddles a winter,” Steve Darwood said, and what he makes is designed to accommodate the demands of mountain riding. “You can go into any western shop and purchase a roping or pleasure saddle,” Darwood said. “Ours is called a buckaroo style saddle with a 5-inch cantle and high back for someone who does a lot riding in the mountains or on young colts.” Darwood started


McIvor Woodworks 509.997.9456 The warmth of wood for any occasion, from functional to purely fun.


In the honey

Local beekeepers keep their golden product pure and potent

Craig Lints checks up on a drone brood in a queenless hive at his Carlton apiary.

By Joanna Bastian


hile standing in the grocery aisle contemplating which honey to purchase, take a moment to consider where that golden sweetness comes from. If you choose Methow Valley honey, you support the local beekeeper, the local agriculturalists who depend on pollinators, and a healthy local bee population. Check the label on that jar of

honey. Even if it says it was made in the states, you might have a mixture of artificial sweeteners from China that was bottled somewhere else. Recently, honey producers in the United States have brought a large lawsuit against distributors for mislabeling honey and impacting international honey prices. If that bottle is not local, you might be paying for corn syrup disguised as honey.

Locally Made in the Methow Valley Naturally Terrific Salsa, Sauces & Dips 22 MADE IN THE METHOW

Photo by Sue Misao

Seasonal tastes

Blane Rogers has been keeping bees for 40 years. Or, better put, the bees have been keeping him for about as long. We sat under a tree in his overgrown yard to talk about bees. He pointed out each wildflower – or weed – depending on your perspective, and described how honey tastes when flavored with that particular pollen. In early season when the dandelions and sunflowers are

in bloom, the honey is dark and bitter. Mid-season brings clover blossoms and catnip mint, thistles and alfalfa. All of these result in a nice light honey. By September, the clover and alfalfa bloom again, along with knapweed – all of which produce a lighter shade and a nice sweet honey. At one time, Rogers had more than 400 hives. Today he and his dog Harley run a smaller-scale apiary at his home south of Twisp. The hives are painted green to blend into the landscape. He uses a hand extractor to separate the honey from the comb and sells his raw unfiltered honey at the Twisp Farmers Market and Thomson’s Meats under the label, “Pure Methow Valley Honey.” Hold the jar of liquid gold up to the sun and you can see bits of nutritious pollen suspended in amber. Rogers explains that what makes Methow honey so different is the semi-arid climate in this glacier-carved valley. The low moisture content of the honey produces a very thick, very concentrated honey as opposed to the more-watery honey found on the western side of the Cascades.

The bee collector

Susie Kowalczyk shrugs on her heavy white denim bee jacket and zips the veil closed before ascending a ladder to Kathy Carney’s fruit tree. Carney just started keeping beehives this last year and a swarm flew up into the tree. Susie gently slices the branch and lowers it, along with the clinging swarm, into a box. Kowalczyk collects swarms to

509.429.3225 Contractor# SCHULEL962NB

populate her aviary. She became interested in beekeeping after she met a beekeeper in Colorado. “He had a face the color of honey, and I just loved it,” she said. Kowalczyk teaches a few classes to local beekeepers each year, sharing what she learns at different beekeeper conventions. She has hives all over the mid valley scattered among friends’ gardens. “People ask me for hives to keep their gardens and trees healthy,” Kowalczyk said. “There are a whole lot of us,” she said, indicating the growing number of backyard beekeepers who get and maintain hives just to pollinate their own gardens. Along with providing pollinators to local gardeners, Kowalczyk makes beautiful beeswax candles in all shapes and sizes. These can be purchased at The Confluence Gallery and Glover Street Market. You can find Kowalczyk and her Bee Light honey at the Twisp Farmers Market. Kowalczyk has also started making tinctures from the bee propolis.

Golden elixir

Honey has a myriad of health benefits. The most well known is its natural ability to alleviate common allergies. Raw, unfiltered honey still contains bits of pollen. When this honey is ingested, the body starts to build up antibodies to the pollen, resulting in a reduced affliction of seasonal allergies. Most of the Methow Valley beekeepers sell this raw honey at local farmers markets or in stores. Propolis, a glue-like substance the bees create from tree sap to secure parts of their hive, is a natural antioxidant. When mixed with alcohol, propolis tinctures are applied to cuts, acne and other skin irritations to promote healing. Skin cream made from beeswax has a light, earthy scent and works wonders on softening and smoothing the skin.

It’s downright balm-y

Dave and Marilyn Sabold have kept beehives in Winthrop for over 30 years. Together, they are the creators of Gardner Gar-

dens beeswax hand cream and lip balm. You can find their products at and in local stores. Dave Sabold’s honey house is half greenhouse, half extraction room. The proximity of the greenhouse keeps the honey room warm, making the honey flow easier during the extraction process. A large four-foot stainless steel sink lines one wall. Here, Sabold scrapes the top of the honeycomb casings and lets the honey drip down into the sink. Next, he loads the frames into a large spinning chamber that uses centrifugal force to fling the last bits of honey out of the frames. Next, the honey is poured over a strainer into a large drum. The strainer catches the larger bits of beeswax, but lets some pollen through. The honey is then poured into bottles. Most Methow Valley beekeepers extract honey with a no-heat process like Sabold’s.

The bee writer

Abbie Miller and Craig Lints in Carlton realized the name of their honey one afternoon while in the kitchen with their then 7-year-old son, Branden Hicks. Licking the honey off a spoon he exclaimed, “It’s like licking a cloud.” That was years ago, and the name stuck. Miller, a poet, designed honey-colored cards with a poem to explain their product: “Like licking a cloud” Unlabeled by Design Honey Glowing through clear glass Enhances Every Table Setting Their apiary is at the mouth of the Texas Creek drainage in Carlton, on the same land where Miller ’s grandparents planted orchards and kept cattle. Lints had been a commercial beekeeper in the early 1960s. When he and Miller married, they were looking for a good use of the property on Texas Creek that would also regenerate the land. They decided to start keeping bees. Shortly after the bees came, an old gnarled tree that everyone Continued on P. 26

Certified Organic Heirloom Fruit Available locally at Glover Street Market & Crown S Ranch Farm Store and in the Seattle area at U District Farmers Market & Ballard Farmers Market (Sept - Feb) see our website for more info!

Donna Keyser

509.997.0255 or like us on Grown in the Methow Valley, Carlton, WA

organic methow radio MADE IN THE METHOW 23

Home made, home grown

Photo by Don Nelson


in the Methow Valley

Photos by Sue Misao


BEEKEEPERS from P. 23 assumed was apple started to bloom. It had not produced fruit for as long as anyone could remember. First came the blossoms, and then came the surprise: pears. Miller has a “magical” fascination with the bees, while she calls Lints “Mr. Science” when it comes to his interactions with the bees. Lints is always trying new, innovative ways to improve the health of the colonies and shares what he learns with other local beekeepers. Miller was a hairdresser for many years and to hear her talk about honey is almost like sitting in the chair at the beauty parlor: “Working with honey is a lot like working with hair: assessing the way it feels, the flow, the color. It’s meditative; it [the hive] has a Mother Earth smell.” When she and her husband de-capped their very first batch of honey together, they used a heated knife. The burnt smell alarmed Miller. ”It smelled burned – that’s not good for hair, it can’t be good for honey either,” she thought.

So, the hot knife was tossed and today they use a no-heat extraction process. Their bees gather nectar from locust trees, alfalfa, barnaby, sweet clover, baby’s breath, buckwheat, snowberry and other native plants. Miller and Lints do cold de-capping extraction in a warm room and gently strain so that some pollen remains to promote the healing and anti-allergen effect honey naturally has. You can find their “Like Licking a Cloud” honey at the Sweet River Bakery in Pateros.

The bee worry

Worldwide, the honeybee population is struggling. In the last year, beekeepers around the world reported a loss of 75 percent of their hives. Colony Collapse Disorder, or CCD, is the name assigned to this tragic trend; the cause comes from many factors. Pesticide use impacts bee health by weakening their immune system. Bizarre weather patterns created by global warming affect their natural rhythms and food sources. The widening fields of

mono-crops, such as industrial corn and soybean fields, result in a limited diet for bees, leading to a diminished immune system. Even in our rural Methow Valley, where crops are diverse and personal gardens have many blossoms to choose from, the bees are struggling to survive.

What you can do

• Support your local beekeepers by purchasing locally grown honey and bee products. • Plant bee forage such as clover, lavender and other flowering plants. • Limit the use of pesticide sprays and fertilizers, or look for natural options, like compost and manure. • If you must use pesticides, carefully read the label and follow the directions. Do not spray after the plant blooms, as the bees will be trying to forage the blossoms. • Be careful, and do your homework. • If you are considering placing a hive in your backyard, contact a local beekeeper to place

Photo by Marcy Stamper

Making honey is a complicated process. one, or attend local workshops to learn more. @

Web resources

• Methow Valley Beekeepers is on Facebook and at http://

Local. Very local. Since 1903, the independent and locally owned Methow Valley News has focused solely on two things: 1) Reporting the news and events of the Methow Valley. 2) Providing an effective and reliable source of advertising for local and regional businesses.

More than 100 years serving the Methow Valley 26 MADE IN THE METHOW

Made in the Methow Business Directory Artists & Artisans

McIvor Woodworks

McIvor Woodworks

Almquists’ Old Time Pottery Handmade folk art, pottery for the home and garden, & wooden ware Also fine gifts for baby and children.

(509) 997-9456 See Display ad on page 21

(509) 996-2629 235 Riverside Ave, Downtown Winthrop


See Display ad on page 10

Bruce Morrison Sculpture (509) 429-7726 (509) 997-4805 - PO Box 1043 Twisp WA 98856

www. 109 N. Glover Street Twisp, WA 98856

“Capturing your vision in hand carved wood and stone”

See Display ad on page 5

Sweet Tree Designs

See Display ad on page 12 Photo courtesy of Brandy Woras

Confluence Gallery & Art Center

W-F 10am - 5pm, Sat 9am - 3pm (509) 997-ARTS 104 Glover St, Twisp, WA 98856 See Display ad on page 4

A non-profit gallery featuring art exhibits of local and regional artists, handmade artisan goods in our gift shop, and instructional art classes throughout the year.

Door No. 3 Print & Book Art Studio Check out our PO Box 817 201 Hwy 20 S., Room 3 Twisp, WA 98856

Maker of one-of-a-kind finely crafted wooden objects.

hand-printed items available for sale at Glover Street Market & the Mazama Store. Come take a class at our studio or attend one of our art events offered throughout the year.

Ginger Reddington

Working out of her home studio in Twisp, Ginger’s paintings have a depth, movement and jewel-like quality to the color (509) 997-2721 or 509-995-2471 that make them truly unique. On display at the Twisp River Pub. See Display ad on page 19

Donna Keyser, Keyser Studios (509) 997-0255 PO Box 284 / 506 S Glover St., TwispWorks Twisp, WA 98856

Fine art, decorative and functional painting. Graphic Design, art installation, sign painting.

(509) 997-9980 or (509) 846-3841 Winthrop, WA 98862

See Display ad on page 11

Metal studio and gallery featuring comtempory wedding rings and jewelry built by artist Nancy Daniels Hubert using rejuvenated or ethically collected gem stones. Thome’s obsession with natural elements extends beyond the purely functional to the sculptural in the form of hanging collages and “stabiles”, as well as architectural elements such as French doors, built-ins, and friezes.

The Slag Works LLC

(509) 996-9894 Winthrop, WA 98862

Custom iron work featuring functionally decorative and architectural applications.

See Display ad on page 9

See Display ad on page 23


Made in the Methow Business Directory Coffee Roasters Backcountry Coffee Stop by our shop for locally roasted coffee, brewing equipment and more. Also available for sale throughout the Methow or visit our online store.

(509) 996-3371 6 Horizon Flat Road, #4 Winthrop, WA 98862 See Display ad on page 11 Photo by Don Nelson

Artists & Artisans, cont. Trick Pony Fine Handcrafted Silver Jewelry by Jenni Tissell

(509) 997-7664 Located next to NCNB, across from Twisp Chevron Hwy. 20, Twisp See Display ad on page 6

Brewers & Cider Makers

(509) 341-4354 13 B Walter Rd. E. Chewuch, Winthrop WA

The Methow Valley Ciderhouse and Orchard offers a truly unique setting for relaxation and enjoyment of great hard and sweet ciders located in one of the most beautiful valleys in Washington state.

See Display ad on page 7

Bodywork Lucinda Tear Reflexology Awaken your senses and integrate your body.

See Display ad on page 9


Old Schoolhouse Brewery We’re all about the beer! Live music every weekend Open daily at noon for lunch & dinner

(509) 996-3183 155 Riverside Ave. Winthrop, WA 98862 See Display ad on page 2

(509) 429-3225

A family owned and operated construction business specializing in restoration, remodel and custom home construction in the Methow Valley since 1997.

See Display ad on page 22

Delivery Service

Methow Valley Brewing/ Twisp River Pub Small batch, hand-

crafted beers made in Twisp at the Twisp River Pub. Kegs, growlers and bottles available at Twisp River Pub or by the bottle throughout the Methow Valley & beyond.

(509) 996-3566 Winthrop, WA 98862

1-888-220-3360 201 N. Methow Valley Hwy Twisp, WA 98856

See Display ad on page 14

See Display ad on page 13


3 Twisp Airport Road Twisp, WA 98856 (509) 997-2583

Schuler Build Co.

Winthrop Gallery

(509) 996-3925 237 Riverside Ave. Downtown Winthrop, WA 98862

Wholesale providers of world class, hand-crafted coffee. Visit our roasting plant & coffee bar in Twisp. Open Monday - Saturday, 7:30am - 4:30pm.

Methow Valley Ciderhouse

See Display ad on page 5 Representing many professional artists of the region as a cooperative gallery. Staffed and managed entirely by its artist members and volunteers.

Blue Star Coffee Roasters

The Gabby Cabby

(509) 341-4650 See Display ad on page 11

The Methow Valley’s friendly and reliable transportation and delivery service.

Made in the Methow Business Directory Eateries

Fruit & Produce Growers 8th Street Greens

Arrowleaf Bistro Open Weds-Mon, 4-10pm. Featuring locally-inspired food & handcrafted cocktails. Online reservations available.

(509) 422-1620 742 8th Ave. South Okanogan, WA 98840

(509) 996-3919 253 Riverside Ave, Downtown Winthrop

See Display ad on page 14

See Display ad on page 19

Booth Canyon Orchard

Cinnamon Twisp Bakery Handcrafted breads, bagels & pastries baked daily with local, organic ingredients. Breakfast, lunch, cookies, bars & (509) 997-5030 dessert items galore! Espresso, smoothies 116 North Glover Street & shakes. Delightful Twisp, WA 98856 service in town. See Display ad on page 3

East 20 Pizza

Serving delicious, handcrafted pizza, calzone & more using local ingredients and produce. Happy hour from 3-5 pm with $2.50 pints and $3.50 breadsticks.

(509) 996-3996 720 Hwy 20/PO Box 417, Winthrop, WA 98662 See Display ad on page 6

Rocking Horse Bakery

Delectable breads, pastries, espresso, soups and sandwiches (509) 996-4241 featuring local ingredients handcrafted in Winthrop’s favorite 265 Riverside Ave. gathering spot.

Downtown Winthrop, 98862

See Display ad on page 8

Join our CSA Program or contact us for special orders. 391 Twisp-Carlton Rd. Carlton, WA 98814 See Display ad on page 23

Smallwood Farms

Photo by Don Nelson

Sun Mountain Lodge

1-800-572-0493 604 Patterson Lake Rd. Winthrop, WA 98862 See Display ad on page 13

Sweet River Bakery

(509) 923-2151 203 Pateros Mall / PO Box 207 Pateros, WA 98846 See Display ad on page 20

Sun Mountain Lodge features 112 guest rooms, two restaurants, private lake, two pools, spa services, gear rentals, shopping and 60 kilometers of trails. Call 800.572.0493 for reservations. www. sunmountainlodge. com

(509) 422-2444 23090 Hwy. 20 Okanogan, WA 98840

Certified organic apples and pears available locally at Glover Street Market & Crown S Ranch. In the Seattle area Sept - Feb at the U District and Ballard Farmers Markets.

We strive to grow the highest quality fruit and produce with the best and sweetest flavor you can find. Fruit stand open mid-June to late-October.

See Display ad on page 7

Handmade artisan breads, pastries, sandwiches and brick oven fired pizza. Live music Thurs. - Sat., May - September

Photo by Don Nelson


Made in the Methow Business Directory Local Goods Crown S Ranch

Sustainably farmed meats. Seattle area delivery. Farm store Fri, Sat, Sun, Mon 11am to 6pm. Tours Sat. at 10am & 2pm.

(509) 341-4144 7 Twin Lakes Road, Winthrop, WA 98862 See Display ad on page 7

d.o.g. dudz Performance gear for your dog’s active lifestyle.

(509) 429-9820 Confluence Gallery, Carlton Store, TwispWorks South Warehouse Studio See Display ad on page 21

Glover Street Market Natural foods market offering homemade lunches, nutritious juices and smoothies made to order. Shop our complete wine cellar and enjoy wine tasting every Saturday 2 - 6pm.

Open Mon - Sat 9 am - 6 pm (509) 997-1320 124 N. Glover Street, Downtown Twisp

Photo by Marcy Stamper

Lucinda’s Botanical Salves and Potions Hand-made salves

of native and garden-grown plants, olive oil, and local beeswax. The smell and energy of the Methow.

See Display ad on page 32

Larkhaven Farmstead Cheeses Sheep cheeses handmade right here in Okanogan County & available at Methow Valley Farmers Market, Glover Street (509) 486-1199 Market, Mazama Store and on the menu at Sun 63 Yarnell Road Tonasket, Washington 98855 Mountain Lodge!

(509) 996-3566 Winthrop, WA 98862 See Display ad on page 4

Mazama Store

(509) 996-2855 50 Lost River Rd Mazama, WA 98833

(509) 923-1916

McFarland Creek Lamb Ranch is a small sheep farm near the town of Methow. Our products include yarn (hand dyed/ natural), roving, fleece and meat.

Methow Cycle & Sport A little bit of everything good...

See Display ad on page 19


McFarland Creek Lamb Ranch

The Valley’s full service bike shop in the heart of Winthrop.

(509) 996-3645 29 Highway 20, Winthrop See Display ad on page 7

Made in the Methow Business Directory Texas Creek Products


Fresh salsa and specialty sauces made with locally grown chiles and other unique ingredients. Available at local stores and online.

Local Goods, Cont. Methow Valley Woolens

(509) 996-3159 19100 Hwy. 20 Winthrop, WA 98862

Natural grass-fed lamb & wool blankets from the wool of our sheep. We raise our animals humanely and deliver a natural, wholesome product while sustaining and improving the land.

See Display ad on page 20

Misty Fjord Seafood Producers

See Display ad on page 22

(509) 997-3300 Email: 502 S. Glover Street / PO Box 517 Twisp, WA, 98856

Thomson’s Custom Meats

Winthrop Washington

1-800-231-2607 or (509) 997-5420 PO Box 116 / 33 Old Carlton Rd Carlton, WA 98814

USDA certified meat shop selling all varieties of natural meats. (509) 997-9353 Specializing in handcrafted sausage and smoked 922 Twisp Carlton Rd. meats. Twisp, WA 98856 See Display ad on page 3

(509) 996-2382

Wild salmon direct from the fisherman to you.

Molly’s Soap Handmade in the Methow Valley. Available online or at Mazama Store, Red Apple Market, Almquist Pottery, Winthrop Motors, Sun Mountain Lodge and Glover Street Market.

(509) 996-2620

Local Organizations

The Methow Conservancy is a non-profit organization (509) 996-2870 dedicated to inspiring people to care for and conserve the 315 Riverside Avenue/PO Box 71 land of the Winthrop, WA 98862 Methow Valley. See Display ad on page 10

1-888-463-8469 Located at Milepost 193 of State Route 20, on the scenic North Cascades Highway

Performances & Events Methow Arts Alliance

(509) 997-4004 PO Box 723/109 2nd Ave. Twisp, WA 98856

Providing a diverse and compelling array of arts performances, events & public art. Connecting audiences with local artists' work through regional education and promotion of the arts.

See Display ad on page 2

Twisp Washington

See Display ad on page 3

Sunny Pine Farm Organic goat dairy featuring chevre, feta & yogurt.

(509) 997-4812 932A Twisp River Road, Twisp, WA 98856 See Display ad on page 5

Welcome to Winthrop, a great Washington vacation destination with a Western flair.

See Display ad on page 32

Methow Conservancy

See Display ad on page 12

A center for arts & culture, local agriculture, innovation, education & economic vitality in the Methow Valley.

(509) 997-2020 P.O. Box 686 Twisp, WA 98856 See Display ad on page 21

In the heart of the Methow Valley, Twisp is a unique year-round vacation destination.

Radio KTRT 97.5 FM The Methow Valley’s own independent radio station featuring an eclectic mix of music and programming.

(509) 996-8200 PO Box 3008, Winthrop, WA 98862-3008 See Display ad on page 23




with a certain Western Flair

124 N Glover Street in downtown Twisp 509.997.1320

Made in the Methow 2013  

A delightful bevy of information about goods and produce made right here in the beautiful Methow Valley. This year's publication was produce...

Made in the Methow 2013  

A delightful bevy of information about goods and produce made right here in the beautiful Methow Valley. This year's publication was produce...