DESERT BLOOMS

Words + Photos by Melanie Wiseman

Orange Globe Mallow

Growing up in the lush, green hills of Wisconsin, I didn’t appreciate the Western Slope’s desert scape at first glance. I’ve long since done a complete 180 and now long for adventures among the rich palette of sandstone crags, slots and canyons, and annually crave the huge variety of late spring blooms.

On one Colorado National Monument hike, I counted a record 36 desert bloom species. Although our unique landscape is home to flora in the thousands, and the Indian Paintbrush is often the first to appear, here is a quick glance at five favorite beauties I’ve savored along hikes and byways.

The Four-Nerve Daisy, of the genus Tetraneuris, is a species of the sunflower family. Common names include Angelita Daisy, Perky Sue, Butte Marigold, Stemless Gold Flower and Bitterweed.

Tetraneuris means four-nerved and refers to the four veins in the petal or ray flower. Flower heads range from eight to 14 rays (petals), stand

four to 16 inches high and have dense, hairy basal lance-shaped leaves, as well as hairy stems and bracts supporting the flower head.

They like dry, rocky, sandy hillsides and mesas, from the plains to foothills.

The Penstemon, with roughly 250 species, is the largest genus of flowering plants endemic to North America. They have partly tube-shaped opposing leaves and two-lipped flowers.

Their most distinctive feature is the prominent staminode. In most flowers, the inconspicuous staminode is in the inner whorls of the flower. However, the Penstemon’s is longer and extremely hairy, giving the general appearance of an open mouth with a fuzzy protruding tongue. Thus, the inspiration for the common name — Beardtongue.

Frequently found in the open desert, the Penstemon comes in a variety of colors and can range from four inches to several yards in height.

Claret Cup Cactus is simply stunning. Its showy flowers have bright scarlet red to orangered petals. The tips of the petals are rounded and stiff, strong enough for hummingbirds to perch on for pollinations. Hummingbirds are attracted to the large amount of nectar and brightly colored blooms. Claret Cup fruits are green to yellow green, pink or red, juicy and spiny.

Native to the Southwestern United States and Northern Mexico, Echinocereus triglochidiatus is a species of hedgehog cactus. Residing in a variety of habitats from low desert to rocky slopes, scrub and mountain woodland, the claret cup is most abundant in shady areas. It is known by several common names including Kingcup Cactus and Mohave Mound Cactus.

Orange Globe Mallow is part of the Sphaeralcea genus of flowering plants with approximately 50 species including annuals, perennials and shrubs. The Orange Globe Mallow loves full sun and is a welcome sight when the heat drives most other flowers out of bloom.

Its long wands of orange flowers resemble miniature hollyhocks. A deep-rooted wildflower native to the Western United States, Orange Globe Mallow is not the least bit picky about its soil and thrives in heavy clay.

Other commonly known names are False Mallows, Desert Globe Mallows or Apricot Mallow. Flowers range in the orange to red sphere.

Wild Iris is one of my truest treasures. Found on the Uncompahgre Plateau and LaSalle Mountain foothills in late spring, fields of Wild Iris can take your breath away. Where there’s one, there are hundreds or thousands. Blooming early in the season in wet or marshy areas, this showy wildflower is frequently missed.

Wild Iris have a slender stem, sword-shaped leaves and large, delicate lilac to purple petals that fold over. They often have white striations on the petals and faint bits of yellow, as well.

Alternate names for Wild Iris in the iris missouriensis family include Western Blue Flag, Flag Lily, Liver Lily and Water Flag. :

Claret Cup Cactus Wild Iris Four-Nerve Daisy Purple Penstemon

A NEW WAY TO GO GREEN

Words by MacKennea Broyles | Photo courtesy of New Way Refillery

Just off of North Avenue and 10th Street in Grand Junction, the airy and sunny New Way Refillery is open for business. Filled with jumbo-sized pumps of everything from lotion to laundry detergent, this little store and its owner, Kate Bennett, aim to make a big impact on the way Western Colorado residents view reusing household goods.

What’s a refillery? Much like the name implies, the idea of a refillery is for people to purchase common household goods, such as laundry detergent, shampoo and dish soap, and reduce waste from single-use plastic containers by bringing their own to fill with the product they need. Although stores like this have popped up all over the Front Range, Bennett decided that this was something Grand Junction needed, too.

Bennett, a former teacher, looked at what she considered her strengths and combined that with a business she thought Grand Junction needed. “I wanted to do something that wasn’t repetitive or competitive and that aligned with my values,” she explains. She saw a video for a refillery in California and a lightbulb went off.

“Initially, we didn’t know whether the community was ready, so we started with a mobile service — a van — and we saw such high demand that we opened a storefront,” Bennett says. It was a huge hit. “We had some people joke with us saying, ‘you’re late!’” Bennett laughs.

In addition to the welcome she’s felt from her customers, Bennett feels the hospitality from the business side, as well. “I love the city support,” she shares. “I love how [Grand Junction] popularizes the small businesses, the growing art community, the farmer’s market … I’m really excited for Grand Junction.”

For Bennett, reusing and refilling is just one component of building a more sustainable world. “I think it’s about the bigger picture. It’s about understanding your personal impact and responsibility and also the world’s situation and the root of the problem,” she adds. “It’s one way to unite like-minded people in common efforts to bring the change we need.”

Stepping into the world of resource reuse doesn’t have to be intimidating or expensive. Bennett recalls what a few of the cleverest containers people have brought in to fill with a product they need: “I’ve had people bring in clean ketchup or mustard squirt bottles to use for shampoo and conditioner, yogurt containers for lotion, and I once had someone bring in tiny mason jars to sample things; I thought that was brilliant!”

It was actually an attempt to refill a plastic soap refill pouch that led Bennett to introduce another option for sustainable refills in her store. Those without suitable containers can make a deposit on a glass jar and have the amount refunded once it is brought back.

Bennett believes that no container is too crazy, and reusing in any way is beneficial. “That’s the whole point,” she laughs, “to reuse what you have and give it new life!”

Sustainability also means considering what you will be most likely to stick with. The idea of switching everything to a refillable all at once seems daunting, and may not even be the best practice.

“Start small,” Bennett advises. “Pick an area of your life or an area of your house that is easy or you see as most wasteful.” She recommends going product by product, using up what you already have, then refilling when it’s empty. “Don’t feel like you have to do everything at once,” she says.

Bennett designed the entire business around simplicity and peace of mind. Her goal is to do all of the research in order to source the best products, so that her customers don’t have to.

“People should feel confident knowing they’re buying products that are ethically made from companies that treat their employees well and whose values align with theirs. It’s not just a green leaf on the package,” she believes.

However, this is no easy task for a onewoman show. “It’s the biggest part of my job right now,” she admits, and cites her quest for the perfect toothpaste tablets as a recent example. “We went through a lot of samples,” she laughs.

But, even when the search seemed futile, Bennett wasn’t willing to make any compromises. “I was so frustrated that the quality wasn’t on par with what I wanted. None of them were an adequate substitute for toothpaste,” she recalls. Finally, her persistence paid off, and Bennett found a small Canadian company that made exactly what she wanted. “I was so impressed with the quality,” she says. “Now they’re one of my favorite products I keep in the store.”

Although, Bennett points out, the result of such a rigorous testing and researching process means it’s impossible to pick just one preferred product. “They’re all my favorite,” she laughs. “They’re all the best.” :

Learn more at newwayrefillery.com.

Where you work matters!

REFRESH YOUR HOME FOR THE SEASON LET SPRING IN

Words by Laura Mills

As we shed our cozy knits, replace rich colors and flavors with light and fresh textures, we come to realize the seasons are changing once again. With the arrival of spring comes the traditional idea of spring cleaning — but where do we start? Vacuum the floors, dust the window sills, put away the clunky winter boots and sweep the remaining salt and sand tracked in from winter adventures. What can we do that’s out of the norm to make our space feel crisp, bright and brand new?

The layout and presentation of a home plays a big part in the energy that the space carries. With the help of Danielle Bradley, owner of furniture restoration and property design company Soulful Collections, and Carey “Mattie” Matthews, marketing manager at Christi Reece Real Estate Group, we have put together a variety of tips to refresh your home going into the warmer months. And as so many of us have adopted a work-from-home lifestyle, we made sure to get their thoughts on the best way to spruce up that home workspace to keep you motivated and on-task in this new season.

FLOW

To allow for a natural flow in the home, consider rearranging furniture by focusing on a central point, whether that’s a wall, fireplace or art installation. Bradley recommends facing sofas and chairs parallel to your focal point to allow for more room to relax and your company to move through the space freely.

LIGHT

As the winter months move away, our days have more light— let’s celebrate it! Matthews emphasizes the importance of letting natural light into your home. We often overlook the simplicity of cleaning the windows and washing away the previous season’s dust and dirt. When it comes to the lighting within your home, make sure your bulbs have a warm color temperature to keep you comfortable, relaxed and looking your best. Yes, overhead lighting has a functional purpose, but it is important to offset it with accent lamps throughout your home.

COLOR

Bradley makes a great point about using neutral palettes with a combination of two patterns when refreshing your space. By pulling two colors from those patterns it will connect and flow beautifully within a space, creating a coordinated room. Following up with lighter fabrics and rugs can help you visually expand your space without going to the hassle of actually having to knock down a wall. She helps us further with a great example of this: wallpaper, a design piece that has returned in popularity in the last several years. Select a wallpaper that interests you, pulling two colors from the pattern as accents in your space from elements such as pillows, accent rugs or throws.

CREATE

It is no secret that working from home is the reality for many of us, as is the importance of

enjoying that WFH space that Matthews helped us refine. She says that painting your workspace a distinct color can make it feel more intentional and separate from the rest of your home. Adding little accents, such as candles or matching desk accessories, can also make it more inviting for creativity in your work. If your workspace is a common area, consider a visual divider, such as a bookcase or a plant wall. Keeping your workspace organized so that at the end of your day you aren’t continually looking at and stressing about that stack of papers, is key.

ENERGY

Energy is something that both Matthews and Bradley focused on when expanding on their expertise. Bradley reminds us that our space reflects our energy and mood; you want your space to feel comfortable and serene. Allow your space to hold heartfelt possessions and not just “things” you purchase. Work these into the design of your home to make it truly feel like part of you.

The importance of plants came up a few times in our conversations. Undoubtedly, adding greenery to a space truly does add life to it. “By bringing the outdoors in, we get a sense of organic presence and connection with nature,” says Bradley. We may not all be lucky with a green thumb, but thankfully fake plants are looking more and more real every day.

What is more energetic than music? Matthews reminds us of the power that music has to transform a space. Having music on while you cook, play, work and hang out can instantly lift your spirits. Some suggestions to create a relaxed, but fun vibe are jazz masters like John Coltrane, Chet Baker, Sarah Vaughan and Thelonious Monk (to name just a few), or go for more contemporary classics with The Piano Guys, Two Cellos or Pink Martini.

With your arsenal of helpful tips and tricks from our design gurus you now have all the tools in your toolbox to set up your space beautifully for the new season. :

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• FISHER’S LIQUOR BARN • FISHER’S MARKET • THE VENUE AT FISHER’S

CATERING. BARTENDING. EVENT HOSTING. Fisher’s Liquor Barn offers a wide variety of services to help take your special event to the next level. Whether it’s best-in-class mobile bartending or professional catering and event space rental through The Venue at Fisher’s, they are here for you. Fisher’s Market, home to the freshest cuts of meat and seafood on the Western Slope, is Western Colorado’s largest specialty grocery store while Fisher’s Liquor Barn offers the widest selection of beer, wine and spirits between Denver and Salt Lake City. Fisher’s is locally and family owned and operated since opening its doors in 1980 and truly stands out as delivering the most knowledgeable and honest service possible. Give Fisher’s a call today and “Let us do the work.” 970.242.0999 fisherliquorbarn.com bartending@fisherliquorbarn.com catering@fisherliquorbarn.com

weddings Special Advertising Section

CRUSH POW MOBILE MIXOLOGY

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Crush Pow will help you create a custom cocktail just for your event and can also make the best version of the classics. Want something more? Book an in-house mixology class. Crush Pow provides all the tools necessary to host your mixology party. Great for bachelor, bachelorette and corporate events. Let Crush Pow Mobile Mixology make your next gathering the best party of the year. 970.471.4032 CrushPow.org

PLAN YOUR DREAM WEDDING AT GARDEN OF THE GODS RESORT AND CLUB

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SPRING IN YOUR STEP

Words + Photo by Jayme Henderson

Gin and cucumbers are a classic springtime combination. Juicy, fresh, herbaceous and bright. Add snap peas, mint and basil to the mix, and you’ve got a multi-layered, refreshing cocktail that is begging to be batched and debuted at your next warm-weather soirée.

These herbs and vegetables are staples in my backyard “cocktail garden,” so this particular drink makes an appearance almost weekly over the spring and summer months. It’s also a perfect pairing with fresh, seasonally inspired salads, vegetable dishes and sushi.

Want to give this a non-alcoholic makeover? Swap out the gin for Seedlip’s Garden 108. It’s an herbaceous, alcohol-free spirit made with peas, hops and springtime herbs, which is fitting for this cocktail. Don’t worry about DRAM’s black bitters — it’s already free of alcohol. :

4 cucumber slices, sliced 1/4 inch thick 1 sprig mint 2 ounces snap pea-infused gin 1/2 ounce basil syrup 3/4 ounce freshly squeezed lemon juice 2-3 dashes DRAM black bitters (or substitute a pinch of freshly cracked black pepper) pinch of sea salt cucumber slice, for garnish

1. In a mixing tin, muddle the cucumber and mint until well-juiced.

2. Add a handful of ice, along with the pea-infused gin, basil syrup, lemon juice and bitters.

3. Shake well and double-strain into a chilled cocktail glass.

4. Garnish with a cucumber slice and a pinch of sea salt.

SNAP PEA-INFUSED GIN Combine 1/2 cup coarsely chopped snap peas with 1 cup gin in a mason jar. Cover and shake well. After letting the mixture infuse for two to three hours, strain through a finemesh strainer and store in an airtight container either in the fridge or at room temperature.

BASIL SYRUP Combine 1 cup water with 1 cup sugar in a saucepan. Over low heat, stir until the liquid reaches a slight simmer and the sugar is completely dissolved. Remove from heat, add a handful of basil leaves and strain once the mixture reaches room temperature. Store in the fridge for up to two weeks.

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FRESH SPRING RECIPES

Words by Maureen McGuire | Photos by Cat Mayer

One of my favorite things about spring is the addition of more fresh ingredients — fresh spinach, fresh eggs from my mother-inlaw’s hens, berries. Every five or so years, we get apricots locally. Last year, I was lucky enough to put up about 15 pints of apricots, and my thyme bush came back. This year, I believe I see the little leaf buds beginning to bloom once again.

It is a reminder that life truly is a cycle: the promise of new beginnings, not just in epicurean life, but also in all aspects. Especially after the bleak winters of the pandemic, perhaps our tables should reflect the hopefulness of spring. Spring holds the stirrings of the exuberance of life in all of its upcoming phases as we pass through the year.

I hope that your spring table brings a sense of rejuvenation, hope and excitement for the days up ahead. :

SERVES 6

1 pound baby spinach ½ pound strawberries 3 green onions ½ cup almonds 2 Tbsp Extra virgin olive oil 2 Tbsp high-quality balsamic vinegar 1 tsp Dijon mustard

1. For the dressing, mix the oil, vinegar and mustard, then shake. 2. Add thinly-sliced strawberries to the dressing and muddle them with a fork. 3. Let sit at least 30 minutes. 4. Toss the rest of ingredients and serve cold.

ASPARAGUS AND PROSCIUTTO QUICHE

SERVES 6

1 parbaked pie crust ½ pound asparagus 6 oz small pieces prosciutto 8-10 eggs ½ cup heavy cream Salt and pepper to taste 1. Layer asparagus and prosciutto in pie crust. 2. Beat eggs with cream and pour over filling; sprinkle with salt and pepper. 3. Bake at 325 degrees for one hour. 4. Top with hollandaise or a cheesy béchamel.

APRICOT BELLINI

SERVES 6

1 bottle dry champagne or sparking white wine 6-8 ripe apricots, puréed

1. Mix in a pitcher. 2. Serve with a strawberry for garnish.

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Words by Lauren Farrauto | Photo by Bobby L’Heureux

THE BOOK THE GUIDE

BY PETER HELLER

Imagine you are acting as a fishing guide at an exclusive, remote resort in the Colorado wilderness. You spend your days fishing by the river, guiding guests towards the best spots for the best catches, and retire to your own cozy cabin near the river bank. Then, late one night out with a client while enjoying each other’s company and the fresh mountain air, an ear-splitting scream echoes off the towering trees around you… Where did the scream come from? Perhaps there’s something a bit fishy about the Kingfisher Lodge, other than the name and the trout in the river, of course. Eager to find out what happens next? Pick up Peter Heller’s The Guide to find out.

The story reintroduces Jack, the main character in one of Heller’s other novels, The River. But don’t worry if you haven’t embarked on that journey yet. Heller’s accessible prose ensures readers are enthralled and informed from page one.

Sitting at just over 250 pages, The Guide offers the audience, and its characters, little to no respite from the break-neck pace, twists and turns. Lock yourself in some undisturbed remote location this spring break to enjoy this gripping tale in peace. But don’t let your imagination get the best of you if you find yourself in the forest alone late one night …

THE BEVERAGE TABERNASH SOUR

Who better to choose a beverage for this pairing than the author of our book pick and Colorado local himself, Peter Heller? For the ultimate reading experience, whip up this quick and easy cocktail — the Tabernash Sour.

“Created by my dear friend Andy Arnold, a former doc at the base of Winter Park ski resort, the Tabernash Sour contains Ancient Age bourbon and Hansen’s grapefruit juice on ice,” Heller shares.

This regionally renowned drink, formerly served at The Tavern restaurant in Tabernash, is easy to make and even easier to enjoy. Just add an ounce of bourbon to a jelly jar glass filled with ice and top with Hansen’s to taste.

“No garnish, but always accompanied by an hour of great storytelling. Andy was a former ski trooper who loved a great story,” Heller recalls of his friend, who sadly passed away a few years ago.

In the spirit of the Tabernash Sour, pick up The Guide for what will surely feel like an hour of great storytelling, even if it takes you a bit longer to savor the enticing descriptions of the Colorado wilderness and the final dregs of your cocktail pairing. :

S+B’S INSTAGRAM + PODCAST PICKS

Compiled by Lexi Reich

@halfbakedharvest

Indulge and be inspired by Summit County local Tieghan Gerard’s impressive display of hand-crafted recipes. See everything from chocolate chunk banana bread mug cake to a creamy balsamic mushroom chicken marsala dish.

@meow_wolf

Meow Wolf’s newest art installation, Convergence Station, is now seeing visitors, or “quantum travelers,” at its Denver location. Enjoy the immersive art experience from afar with the brand’s various multimedia elements consuming the page.

@amityvil

Amity Rockwell is a professional racing cyclist currently dominating the national gravel biking scene. You may see some of your favorite spots in the Rocky Mountains on her page as she visits Colorado often for riding and racing.

The #ColoradoLife Travel Podcast This podcast is for Colorado natives and newcomers alike who want to explore the beautiful state as a local. Husband and wife duo Ryan and Carrie share their favorite travel and adventure stories in an easily digestible format.

Colorado Matters Podcast

Tune into Colorado Public Radio’s daily interview show to hear about the state’s people, issues and ideas. Each episode is about 50 minutes and ranges from pandemic news to heartwarming stories from locals.

With(In)

Created in collaboration with the DU Prison Arts Initiative and the Colorado Department of Corrections, this award-winning podcast is committed to shifting the conversation surrounding who is in prison. Each episode features an enlightening conversation with an incarcerated person.

COLORADO MESA UNIVERSITY PARTNER DESERT DOG PRESSING ON

Words by Cassie Fortman | Photos courtesy of Desert Dog Press

Devan Knapp proofs color and registration on a #4 Vandercook proof press.

Desert Dog Press is a community print shop and rare production gem located in downtown Grand Junction. They are a part of Colorado Mesa University and their goal is to share the magic of printmaking with all ages within our community. As an essay photographer, I was in the first letterpress class offered through CMU in the spring of 2020 and I fell in love with the tactile nature of the experience. My great, great grandfather owned Modlin Print Shop in Indiana in the early 1940s and so the press shop environment felt deeply engaging and meaningful. Letterpress, printmaking, screen printing and book arts are their specialty. DDP has multiple letterpress machines with wood and metal type available, a beautiful etching press and soon a four-color t-shirt press. DDP offers workshops throughout the year as well as open studio hours for artists to use the space for their own projects. :

Devan Knapp and Eli Hall run Desert Dog Press housed behind 437co, — Colorado Mesa University’s art gallery. They worked for many years acquiring the presses and equipment needed to open Desert Dog Press to the Grand Junction community.

Registering the paper before the print run.

Typesetting gothic wood type, created in the early 1900s.

LOCAL CANDLE COMPANIES LIGHT THE WAY TO A CLEANER FUTURE

Words by Lauren Farrauto

Many people like to light candles to invite warmth and coziness into their homes. But, how many of us are really aware of what we’re burning? It turns out there may be some unwelcome guests lurking within our candles’ hidden ingredients list. However, there are clean options available right in our own backyard. The next time your wick burns low, check out these three local candle companies that you can trust to be crafted with the utmost care and thoughtfulness.

ALPINE BEE CANDLES

STEAMBOAT SPRINGS, CO

Kristen Pappas and her husband Greg decided to start making their own candles about six years ago when she realized she was getting headaches from the candles they had been burning. “I researched what ingredients are in typical candles and promptly threw away what we were burning. I didn’t want the kids breathing things like petroleum, bleach and carcinogenic chemicals,” Pappas recalls. Unable to find a safe alternative, the family began to make their own.

Alpine Bee candles are made from all-natural ingredients, including local beeswax, essential oils, phthalate-free fragrance oils, coconut oil, cotton wicks and recycled/recyclable containers. I had the opportunity to test these candles and am happy to report that the luxurious smells waft through the room without being overpowering, and it didn’t give me a headache. The wax also burns quite slowly, ensuring you get the most out of your purchase. My favorite scent so far is the Black Currant.

Perhaps most importantly, Alpine Bee Candles supports our local bee ecosystems through donation and education. “We donate 5% of sales to organizations like PACE (Pollinator Awareness Through Conservation & Education), which is an awesome program through the Denver Butterfly Pavilion. We have also donated to local organizations and beekeepers teaching kids how to protect pollinator populations and beekeeping,” shares Pappas.

Customers can find Alpine Bee in various retailers in Steamboat Springs and beyond; its instore options branch as far out as Park City, Utah. Email their team at contact@alpinebeecandles.

ASPEN CLEAN CANDLE

com for a full list of retailers. You can also buy directly from the website where they offer free shipping: alpinebeecandles.com.

ASPEN CLEAN CANDLE

BASALT, CO

Three years ago, owner of Aspen Clean Candle, Jill Kosdrosky, retired from corporate America to start a candle company out of her home base, an idea that had been in the back of her mind for a while. Her research uncovered some pretty startling facts: most soy candles are made with toxic fragrances, which can contribute to headaches, allergies and other health problems. “People deserve a clean candle,” Kosdrosky believes. “It’s been stupidly hard (to create one) but fantastic.”

She uses 100% American soy wax with zero additives. The scents are derived from essential oils or safe synthetic oils. “Some essential oils can’t be burnt, because they create toxic byproducts. For example, citrus will create formaldehyde when burnt,” Kosdrosky explains. Her main goal is to educate the consumer, so she prints the ingredients list on her label. People are different and have different allergies and/or needs; they should be able to confidently choose what best suits them, she says.

Kosdrosky is also committed to developing relationships. Inside every order you will find a handwritten note from her, thanking you for your purchase. Additionally, Kosdrosky enjoys giving back to her community and donates one dollar off of every purchase to help U.S. veterans.

You can find Aspen Clean Candle on Instagram at @aspencleancandle and buy the candles online at aspencleancandle.com.

PEARL STREET LIGHTS

BOULDER, CO

Kerry Humphrey’s journey began back in 2014 when she started rescuing empty beer bottles from the trash to repurpose them into something more. “After those first few attempts, I found it so inspiring that something that was going to end up in the trash was able to be transformed into something beautiful, useful and full of light,” Humphrey recalls. Nowadays, their colorful glass containers are made from at least 50% recycled materials, which can be repurposed at home or recycled through their program for a discount on your next purchase.

Pearl Street Lights’ candles are made from 100% soy wax with no additives, preservatives, phytates or dyes. Soy wax burns cleaner and longer than traditional paraffin wax for a nontoxic experience. They also use their exclusive Illumaduo wicks, which “enhance your experience by adding a nice crackling sound reminiscent of a wooden fireplace,” Humphrey says.

The Giveback Line of their candles is a partnership between three local nonprofits: Dress for Success Denver, Judi’s House and Colorado Circles for Change. Each organization had a personal hand in creating their candle — from fragrance to naming. 20% of the profits from these candles goes directly back to the respective organizations.

Pearl Street Lights has several retail partners, which you can find on its website. Or, order online with free shipping on orders over $50: pearlstreetlights.com.

Because every day is a reason to celebrate!

ARTIST TO DISCOVER CORI WARD

Words by Lisa Blake | Photos by Jeremy Poland

Self-taught Grand Junction painter Cori Ward sees the world through bright, bold colors. Ward, 31, spent college summers as a raft and backpacking guide in the San Juan and Sangre De Cristo mountain ranges. She has traveled the world working with nonprofits and faith-based organizations.

“My experiences exposed me to elements that I had no control over and a beauty that couldn’t be tamed,” she says.

Ward’s artwork — created with acrylics, black Sharpies and canvas, swathed in red rock and cerulean sky glory — reminds us of how breathtaking Colorado truly is.

Here, we take a beat to discover Cori Ward.

Spoke+Blossom: What inspired you to start painting?

Cori Ward: As a single female who works in education and has spent time working with different nonprofits, finances have always been tight. I started painting to see if I could create another source of income. The term “starving artist” unfortunately seems to have some legitimacy, but I was so overwhelmed by the support of my community that I’ve continued to pursue it.

S+B: How would you describe your work to someone who has never seen it?

CW: Bright; bright and bold. A celebration of color. To me, the sharp edges, outlines and shapes are reality. Life has never been smooth and unbroken; it’s been a collaboration of other peoples’ stories and experiences.

S+B: What is the piece you are proudest of?

CW: My Hanging Lake piece. I started this giant piece during the beginning of COVID. It was a challenging piece for me to navigate because of the water involved. But, I’ve fallen in love with it. It hasn’t sold yet. In the meantime, it’s hanging in my house.

S+B: What do you want to be known for?

CW: At the end of the day, I don’t want people to think about me. I want people to be inspired

SHOP VISIT ENJOY DOWN TOWN

Spas, gift stores, art galleries, coffee shops, restaurants, breweries, toys, and more - there’s something for everyone!

to go back outside, to anchor themselves in something foundational and wild, to be proud of where they live.

S+B: Any tips for aspiring painters?

CW: Know when to rest and take a break. Creating comes in seasons, and not every season can have the same dedication and focus as others.

SHE WON!

Cori Ward won the 2022 Colorado Winefest Art Contest. Her “Palisade Paradise” piece will be featured on the wine totes, t-shirts, posters, brochures and across Colorado Mountain Winefest marketing.

AMANDA CONRADS

S+B: What’s next for you?

CW: I would love to enter my work into a larger art festival. It feels beyond intimidating at this point, but I would love to build up to one. I’ve entered my most recent painting into the Palisade Wine Fest Art Competition. I’m proud of what I created and, win or lose, I love these events that our valley hosts. I want to continue to support local Grand Valley artists as best as I can. :

See more of Cori’s artwork at coriwardartwork.com.

FINDING A WAY FORWARD ZOLOPHT

Words by Jeffrey Steele | Photo by @lil.jules

After more than 10 years together, you learn a lot about yourself and who you are as a group. That is certainly the case for Zolopht, a local band that has dominated the music scene in the Grand Valley for years.

Zoë-Ulani Ray, a longtime fan of the band, says, “The first time I saw Zolopht was at Beer Fest at Edgewater Brewery. I turned to my mom halfway through their set and said, ‘These guys are awesome! I want to be friends with them.’”

Originally known as Zolopht and the Destroyers, a reggae/rock/funk band, Zolopht has made its mark with three studio albums and several national tours. Ranging from six to nine members, they have played in venues from coast to coast.

At the beginning of 2021, Zolopht fans were shocked by an announcement that founding member and frontman Zac Grant was leaving the band for personal reasons. At the same time, trumpet player Daniel Ohlson also moved on to pursue his career goals. For fans of the band, the immediate question was, “Is this the end of Zolopht?”

Within the band there was a flurry of phone calls. Discussions were had and decisions were made. Zolopht would continue as a five-piece band featuring the remaining members Cam Vilar on guitar and lead vocals, Geoff Mueck on bass, Jared Schmidt on drums and backing vocals, Greg Indivero on percussion and Ian McGowan on violin.

From the outset, each member of the band knew that things would have to change. They would have to shed the preconceived notions of what they should or should not be. Violin player McGowan would have to become more central to the music, carrying a larger role as rhythm player, while Vilar would have to adjust his style to cover both rhythm and lead on guitar. Schmidt would have to extend his backup vocals. All members would have to take on new responsibilities related to booking and promotion of the band.

Each member has embraced their new roles and responsibilities. Within a month, the band was back in the rehearsal space, writing new music, revamping older songs and making plans to move forward. They soon discovered that the friendship and camaraderie that had bound them together for so long became the touchstone for things to come.

The new music that is emerging is somewhat heavier than previous efforts, while still retaining a definitive Zolopht feel. Each song is a collaborative effort. A member brings in a lyric or a riff and then all the members of the band work through it together to create a finished piece.

In the past, the band would write new music and play it at shows as sort of a gauge to determine what worked and what didn’t work. The end result was that when an album was released, the product was polished and professional but ultimately didn’t really hold any surprises for the audience.

This time is different. While new music is being played at shows along with older Zolopht standards, the music that will be recorded is being held close to the vest. No one outside the band is privy to these songs.

“It’s really difficult to keep it to yourself,” says Indivero. “You get together and practice these songs, and you have it running around in your head and you want to share it. I lay there at night and think, we (the band) are the only people on Earth thinking about this music right now.”

The band’s first show back was at the Blood Brother’s Fundraiser on June 13, 2021. Being a relatively casual setting, the band was able to do the show the way they wanted with no pressure and the opportunity to get feedback from the audience. This was Zolopht, but a new Zolopht. “It feels like reconnecting with old friends that you haven’t talked to in a long time,” Ray said.

Through all of this, each member of the band has discovered that, both individually and as a group, they are able to mold themselves to any situation, any setting, any change. That, more than anything, is where the band finds its footing.

“Some of my most cherished experiences on this planet have been with these guys. Even if we had to hang up our hats tomorrow, I will always be eternally grateful for what these guys have given me. It has been more than 10 years, and we are still discovering what we are capable of,” Mueck shares. :

Zolopht albums are available to stream on Spotify, Ph Balanced, Flexor and Fishbowl. zolophtmusic.com

Inspired Shelter for the Spirited Wanderer

COLORADO ARTIST USES NATURAL MATERIALS STUNNING KEEPSAKE AWARDS

Words by Sharon Sullivan | Photos courtesy of John Haertling

Each year musical groups who play at Red Rocks Park and Amphitheatre get to take home a little piece of Colorado as a “thank you” memento for their performance.

John Haertling, founder of Haertling Awards, created 1,128 artistic award pieces in 2021, 28 of which were for Red Rocks.

The venue and concert promoters give each band a “Piece of the Rock” award — art pieces made from flagstone, similar to what surrounds the amphitheatre. The rock Haertling uses does not come from the renowned venue, however — it’s against park rules to collect stone from the Denver-owned property. Instead, he gathers the flagstone from nearby areas along Colorado’s Front Range.

“It’s an important commemorative piece,” Haertling says. “Red Rocks was the last existing amphitheater that the Beatles performed in.”

Jimmy Buffett, Stevie Nicks, Willie Nelson, The Grateful Dead, Nathaniel Rateliff and Stevie Wonder are among the hundreds of musicians who have received a “Piece of the Rock” award over the years.

With a degree in design from California State University, Haertling returned to his native Boulder, Colorado in 1984 where he began making art — one a large flowing piece titled “Continuous Form” commissioned by the city of Boulder. It stands on the corner of Arapahoe and 30th.

The Boulder Chamber of Commerce then asked Haertling to create an award for an entrepreneur event it was hosting, which began a career of making unique awards for corporations, nonprofit organizations and various land agencies.

When eight world leaders, including U.S. President Bill Clinton, met for the Summit of the Eight meeting in Denver in 1997, Haertling made each one a special Colorado gift.

“I discovered John Haertling and saw that he made awards with Colorado materials,”

recalls Karen Gerwitz, who, as Chief of Protocol for Colorado Gov. Roy Romer that year, hired Haertling to do the work.

“I researched the eight leaders and learned that two were mineral collectors. So, I found someone to donate the mineral rhodochrosite from a mine in Alma,” Haertling adds. The rare stone appears in the centerpiece of each award, which also includes marble, flagstone and brass.

Haertling, 62, also works with glass, crystal, slate, granite and fused glass. He often uses reclaimed cedar for the base. “It’s the combination of materials that’s unique,” he notes.

As current president of the World Trade Center in Denver, Gerwitz continues to work with Haertling when she needs awards for various functions. “He’s my go-to person; he is so artistic,” she says.

Another ongoing client is History Colorado, who recognizes several historical projects each year in honor of Colorado’s first Historical Preservation Officer, Stephen H. Hart. Haertling has been creating awards for the History Colorado honorees since 2011.

“He’s really thoughtful and creative when incorporating Colorado components,” says Sara Doll, State Historical Fund Outreach Grants Specialist.

For example, for the historical preservation officer award, Haertling used limestone and sandstone — common materials used in historic buildings in Colorado. For the state archaeologist award, he sourced beetle kill wood, and for the Governor’s Award, Haertling incorporated pieces of gold from sheets that

John Haertling

HEIDI HOWARD PHOTOGRAPHY

were removed from the State Capitol dome while the building was undergoing repairs and renovation.

Clients also include the U.S. Forest Service, Bureau of Land Management, Colorado Parks Service, Colorado State Parks Trails Symposium, Colorado Youth Corps, Native American Rights Fund, Vail Resorts, Winter Park Resort, Aspen Celebrity Downhill and the Colorado State Land Board (CSLB) — a state agency that distributes money to public schools from funds raised by leasing land to various entities. The CSLB honors four of its lease-holders each year for their land stewardship.

“[The awards] are stunning and unique,” says Kristin Kemp, CSLB outreach and communications officer. “We were familiar with his work; that’s why we selected him. He makes such amazing awards.” The (CSLB) awards resemble the Flatirons that make up a portion of the Boulder foothills, she explains.

“The other factor in selecting John is that he’s a local creator here in Colorado,” she adds.

For several years Haertling created awards for the U.S. Olympic Committee to give out for its Sportsman of the Year, Sportswoman of the Year and Team of the Year awards.

Haertling moved his company 20 years ago from Boulder to the Colorado Technology Business Park in Louisville, where he employs four people, and has an office, shop and showroom. :

haertlingawards.com.

SUNDAE’S SWEET SUCCESS

Words by Kimberly Nicoletti | Photos courtesy of Sundae

Churro Delight Sundae

Kent Beidel launched Loaded Joe’s around 2004 to cultivate a sense of community in the Vail Valley, and although the coffee shop/bar/ restaurant served its purpose, he has found a larger community through his artisan ice cream store, Sundae.

“Ice cream appeals to 98% of the population, whereas coffee and alcohol don’t quite have that broad reach. Sundae gives us a greater opportunity to connect with the community,” Beidel says, adding how Sundae donates ice cream to nonprofits for fundraisers, and its Smart Scoops program encourages kids to read to complete punch cards, which earn them free ice cream.

After 13 years of running Loaded Joe’s, which he “loved dearly,” Beidel decided to trade the long hours (7 a.m. to 2 a.m.) for more reasonable hours (11 a.m. to 10 p.m. max) and a continuously fun-loving atmosphere.

“Ice cream is generally a happy business,” he shares. “In the restaurant and bar industry, you have every emotional range. With ice cream, there’s this deep nostalgic memory. People eat ice cream on dates, with family, when they’re drowning their sorrows. In general, people are looking for and participating in a positive experience.”

In fact, Beidel believes he’s really in the business of “sharing joy, one scoop at a time.”

He credits his success — opening two stores (formerly Marble Slab) in Vail and Edwards in September 2016, then expanding to Glenwood Springs and Snowmass in summer of 2020 and Basalt in November 2021 — to his employees.

“We have a fantastic leadership team, with several pastry chefs leading the culture that is about the positive experience and the high quality. It’s a collaborative effort, and joy is part of the training. We hire specific people who are naturals at serving,” he says. “We allow people to be the best versions of themselves.”

He’s been fortunate to retain his talented team when other businesses are struggling.

Blackberry Lavender, which involves grinding fresh lavender leaves and cooking them with blackberries.

However, due to Sundae’s rapid growth, he still has a few store manager positions to fill. He also hires a lot of high school students.

“They don’t have experience, but we choose to embrace that — to slow down and take the time to mentor them,” he says, adding that he hopes to foster their future success by instilling a solid work ethic. “We succeed because of our extraordinary community: our employees, customers and partners.”

“Sundae is a place of joy,” adds Beidel’s executive assistant, Molly LaBrecque. “It’s somewhere you can walk in and feel a connection with the community. It’s a bright, welcoming place to be, and our products and customer service reflect that.”

ARTISAN ICE CREAM

Beidel, a self-described entrepreneur, saw a niche to fill in the form of handmade, smallbatch, premium ice cream. While industries like craft coffee, whiskey and farm-to-table food are common, he says artisan ice cream has a lot of untapped potential.

“I wanted a high-quality concept with madefrom-scratch ice cream without the artificial

colors, preservatives and junk that commonly goes into it,” he says. “Plus, there are so many fun, cool things you can do with ice cream.”

LaBrecque and her team develop both innovative recipes, like the popular salted cookies and cream, as well as classics, like vanilla, chocolate and strawberry.

“We spend a lot of time dabbling with different ingredients — jams or swirls or sprinklings or blends,” LaBrecque says. “We’re very transparent about what we put in our products, and we want it to be as real and approachable as possible. We want people to be able to read and understand what is in there and why. There’s a lot of thought and a lot of care that goes into the process, and that can be felt through the ice cream.”

For example, the perennial summer favorite — blackberry lavender — involves grinding fresh lavender leaves and cooking them with blackberries. Curated sundaes like the banana split showcase culinary components of cherry compote, chocolate hazelnut sauce and candied hazelnuts — all made from scratch. One of Sundae’s pastry chefs created the lemon strawberry cheesecake sundae by adding lemon curd, graham cracker crumble and strawberries alongside the strawberry and cheesecake ice cream. But, perhaps the biggest indicator of the quality comes out in the strawberry ice cream.

“It tastes like you’re eating a fresh strawberry wrapped in cream, and there’s nothing else you can distinguish,” LaBrecque says.

Sundae also understands that kids want rainbow sprinkles and gummy bears and even adults might want Oreos, so they do compromise when it comes to adding a few prepacked goodies into customized mixes (like Marble Slab did). But, otherwise, all sauces, extras and, of course, ice cream, are made on-site. Sundae offers three to four vegan and sorbet options daily and 18-22 flavors on any given day. Beidel acts as the chef taste tester, and his standards are high. His main question: “Am I going to be wowed? Because, we want to blow your mind with our ice cream.” :