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Winter 2012-13

A free lifestyle magazine

Things are looking up downtown

You want fries with that? In search of Montrose’s best burger

Western Colorado in watercolor Bob DeJulio captures the local landscape

A moss rock monument Native stone highlights distinctive fireplace A publication of the Montrose Daily Press


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Magazine • Winter 2012-13


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Magazine • Winter 2012-13

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An evolving ‘M’ontrose Take a drive into most towns, and there are but a few things that leave a real impression on you. One of those is the charm and appeal of the community’s downtown. Not long ago, downtowns were centers of commerce and gathering spots for residents. But because of post-World War II modernization that included the advent of the freeway system, subdivisions and shopping malls, communities began to stretch, and downtowns began to suffer. Now the pendulum is swinging back. We see a strong movement throughout the U.S., and here in Montrose, to re-establish the charm and appeal of downtown. You’ll find in our “Faith in Downtown” cover story by Will Hearst that Scott Shine and the Downtown Development Authority have made some significant progress in doing just that . The Opportunity Loan Fund has been set up, and a tax increment finance district is set to go into effect , both of which are likely to result in noticeable physical improvements to the district over the next several years. The DDA now has a master plan in place, and many new merchants are investing in our community. But this progress hasn’t come without its challenges. So take a look at our story and learn a little more about the evolution of the heart of Montrose. One thing to be said about living in the West is that we like our beef. Much like apple pie, the hamburger carries weight … literally and figuratively. We sent Will Hearst to conquer some of the great beef patties in town. He wasn’t able to get to them all, but he knocked out four of the best . From what I understand, some of these burgers were a taste of heaven, right here in Montrose. As it gets colder, get out and do some burger sampling of you own. There are many worth bragging about . You’ll note our emphasis on hearty food in this issue as we not only challenge everyone’s patriotism through hamburgers, but we also check out some great soups, stews and chilis. Katrina Kinsley helped investigate some of these more traditional winter foods. If it ever snows, these recipes might just be the thing to warm you up inside. On the subject of warming up, don’t miss the story by Elaine Hale Jones on the floor-toceiling, two-story fireplace that Gary and Cathy Wehmeyer had constructed in their home on Log Hill Mesa. For an area that stands out within the home, fireplaces are second only to the kitchen in my book. Just think of the great elk stew you could be eating right now next your fireplace, reading your ‘M’ontrose magazine and getting to know your community a little bit better. — Francis Wick Publisher

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features & contents

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Preserving our history

Many locals are familiar with Bob DeJulio, regardless of whether they’ve met him. A frequent winner of the Daily Press “Best of the Valley” choice for artist , DeJulio’s watercolor paintings of Western Colorado life are unique for both their color and style. For the last 40 years, his work has hung in homes and businesses all around the Montrose area.

22 Faith in downtown

Beyond burger basics

When Tim and Krista Bush decided to open a small business in Montrose, they began their search for a home by checking out storefronts on South Townsend Avenue, a place where substantial retail growth has taken place over the last 10 years. The heavy traffic and spacious parking lots that characterize the area do a lot to attract the eyes of those looking to get a new business off the ground.

If there is a single standard in the American restaurant industry, it likely would be the hamburger. Rare is the eatery that doesn’t have a burger on the menu, and the majority of restaurants put their own spin on the all-American classic beyond the basic bun and ground beef.

Focal-point fireplace New Year’s Eve at the Wehmeyer household typically is celebrated by family members gathering around the couple’s floor-to-ceiling stone fireplace. .

Business

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Students

8. Gift guide

40. The voice

Features

Where are they now

10. Recipe for success

42. Gabriel Lucero 44. Josh Nething 45. Amy Rowan

Food and drink 32. Comfort in a bowl 34. Zuppa Toscana

Health & Wellness

People

36. Weight loss at any age

46. Out & about

38. Women caring for women

Publisher Francis Wick Managing Editor Mike Easterling a publication of the

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News Editor Matt Lindberg

Advertising Sales Dennis Anderson Design Nate Wick

“Lets build this community, one page at a time” Magazine • Winter 2012-13

On the cover Nate Wick

Downtown Development Authority executive director Scott Shine says he and other downtown supporters are laying a foundation for success in the area.


contributors Francis Wick Montrose Daily Press

Elaine Hale Jones Montrose Daily Press

Will Hearst Montrose Daily Press

Katrina Kinsley

upcoming events Get ready to kick up your heels in Montrose and surrounding areas this winter. Fun of all sorts is on tap at the following events.

January Jan. 10 — The Western Slope Food & Farm Forum, 8 a.m.-5 p.m. at Friendship Hall at the Montrose County Fairgrounds. Jan. 10-13 — 18th annual Ouray Ice Festival at the Ouray Ice Park in Ouray.

Montrose Daily Press

Nate Wick Montrose Daily Press

Mike Easterling Montrose Daily Press

Cassie Stewart

Jan. 10 — “Celtic Rhapsody,” part of the Western Slope Concert Series, 7:30 p.m. at the Montrose Pavilion Jan. 11 — “Wait Until Dark” opens at the Magic Circle Players Community Theatre. Jan. 12 — Six Market Blvd., 8 p.m. at the Turn of the Century Saloon. Jan. 26 — 10th annual Blue Sky Music benefit for Hospice and Palliative Care of Western Colorado and KVNF-FM featuring Curtis Stigers, 7 p.m., Montrose Pavilion, 1800 Pavilion Drive.

Montrose Daily Press

Matt Lindberg Montrose Daily Press

Katharhynn Heidelberg Montrose Daily Press

Lu Anne Tyrrell

Febuary Feb. 6 — Ian Tyson, 8 p.m. at the Turn of the Century Saloon. Feb. 23 — Montrose Music Store Jazz Band, 8 p.m. at the Turn of the Century Saloon.

March March 8 — “Bus Stop” opens at the Magic Circle Players Community Theatre. March 17 — Lupu-Kientka Duo, part of the Western Slope Concert Series, 3 p.m. at the Montrose Pavilion. March 22 — The Damn Quails, 8 p.m. at the Turn of the Century Saloon. M

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Gift Guide DeVinny’s Fine Jewelry 321 E. Main St., 249-3231 Demascas steel folding knife by William Henry Fine Knives, $1,350.

Heirlooms for Hospice 435 E. Main St., 252-3648

English-made Johnson Brothers Autumns Delight pattern 48-piece dinner set, $299.

Nate Wick Nate Wick

Ray Berk USA, stainless steel flask, $32.50. Hand-wrapped necklace with turquoise stones from the Kingman mine in Arizona, $159.

Nate Wick

Yellow and brown leather wallet with stainless steel money clip, $35.

Nate Wick

Hospice line of specialty products. A variety of sauces, dressings and spices, $4-$9.50.

Nate Wick

Nate Wick

DeVinny Signiture line watch with 25-jewel automatic movement, $975.

Silver ring with fire aget, pearl and topaz, $194.

Nate Wick Nate Wick

Magazine • Winter 2012-13


Gift Guide Tiffany ETC 439 E. Main St., 249-7877 Porcelain baby Bbots, $12.

Dahlia Floral Design 301 E. Main St., 417-4352

Assorted trinket items, $5-$8.

Lu Anne Tyrrell/special to the press

Lu Anne Tyrrell/special to the press

Cowboy, cowgirl bathroom toothbrush set, $28. Feather in glass ornament, $6.

Lu Anne Tyrrell/special to the press

Lu Anne Tyrrell/special to the press

Made in the USA handmade leather and fabric purse, $165.

Garden decor and seeds, $4-$12.

Lu Anne Tyrrell/special to the press

Lu Anne Tyrrell/special to the press

Holiday wine bottle stoppers, $12. Holiday angel with harp, $12.

Lu Anne Tyrrell/special to the press

Lu Anne Tyrrell/special to the press

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Recipe for success

Daily Bread owners still living the dream after almost 25 years of business By Matt Lindberg

Nate Wick

Baker Donnie Sitton fills bread pans with batter to make chocolate chip pumpkin loaves for the Daily Bread and Bakery Café on Main Street.

There were dozens of people of inside the Daily Bread and Bakery Café on a Saturday morning in November. Their ages were different , as were the orders — eggs benedict , omelets, cinnamon rolls and pancakes were just some of the meals that could be found. But although the meals from table to table varied, there was one constant throughout the restaurant: Joy. There wasn’t a single person that couldn’t be found deep in conversation or enjoying their selection inside the establishment , 346 E. Main St . That’s how its owners, David O. and Margaret Johnson, like it . It’s what they’ve prided themselves on, which has resulted in a successful restaurant that has become a staple of an ever-changing downtown Montrose over the last 24 years. “It’s definitely a downtown landmark, and it’s really indescribable,” explained Margaret , who is a Colorado native. “We feel we have a place in this community that’s based on friendships we established here with these people.” Said David: “To be here after all these years, I am just grateful. I know Margaret , our kids, and our staff are all grateful, too.” But believe it or not , the longtime downtown eatery might not have opened if the couple,

who were living in Montana at the time, hadn’t decided to take a vacation to the Grand Canyon in 1989. “We stumbled across Montrose,” was how Margaret put it . Explained David: “We are on our way to the Grand Canyon and never made it . We still haven’t made it . We just saw potential here in Montrose. It just looked like it had potential.” David, who is originally from Minnesota, had worked in construction, while Margaret was employed by Montana’s Forest Service. But the two had always wanted to open a restaurant and knew they had found the perfect place when they came across an available building on Main Street . The Daily Bread has remained at that location ever since. “It was kind of a new start for us,” Margaret recalled. “We just loved the idea of having a business downtown and being able to provide a need for the community. This location was perfect . It’s kind of the center of downtown. We also liked the historical value of downtown and felt a bakery would fit really well.” The icing on the cake was a conversation with many local residents, including Ken Townsend. David said residents worked hard to convince the Johnsons to relocate, offering to help pay for advertising and signs for their café. The opening didn’t come easy, though. They had to renovate the building to make it a bakery and traveled all over the state, including to Denver and Colorado Springs, to find the right equipment . “We came here determined to make it a suc-

Nate Wick

Loaves of freshly backed bread sit on a cooling rack behind the counter of the Daily Bread and Bakery Café. Magazine • Winter 2012-13


Nate Wick

Margaret Johnson and David O. Johnson pose for a photo on their farm on Lower Dave Wood Road. cess,” David said. The Johnsons also sought help to make their food a hit .  “We had a lot of good teachers along the way,” Margaret recalled. She said she and her husband opted to hire “retired” bakers from around the area to help them perfect their pastries and baked goods. Since its opening, The Daily Bread has offered an expanded breakfast , which includes eggs benedict and huevos rancheros. It also serves lunch, which boasts sandwiches, salads and soups, among other items. All menu items are made from scratch. The Johnsons have been able to do that thanks to their farm, where they raise their own beef and pork, as well as grow a variety of fruits and vegetables. “We feel good about it ,” Margaret said. “We like to provide consumers with a choice.” Between growing their own product , running the bakery and catering, there’s not much room for free time. But David and Margaret don’t seem to mind. “You get into a groove. It’s very hard work, but we do love it ,” Margaret said. “I think if we weren’t here, we would miss it .” Actually, opening a restaurant has arguably resulted in more family time for the couple. All six of their children have a hand in the business in different roles. “It’s a good feeling for stability,” Margaret said.

“The children know they have a place in the community.” The Johnsons admitted they have had to weather the storm over the years, explaining that while business was booming in the 1990s and early 2000s, they began to see a downturn in 2008 due to the economy. They credited their loyal customers from around the area for keeping the Daily Bread’s doors open. “We were well received by the community, and we still are by the community,” David said. “We don’t cut corners. We don’t follow the food trends. We just offer plain good food. I am still humbled to be able to pay our bills and be a part of the community. “I think God has blessed us. I think there’s a reason we are here. I don’t think we would have succeeded without him. I really do believe God had a hand in this.” Added Margaret: “You wake up some mornings and say ‘Wow!’ You’re just thankful we’re able to do this.” The Johnsons said their recipe for success is simple: Offer a friendly atmosphere and good home cooking that’s always fresh. As for the future, don’t expect the Johnsons to walk away from their Main Street restaurant anytime soon. “I don’t have a crystal ball, but we’re going to stay steady at the helm,” David said. “We have no plans to sell, liquidate or leave Montrose. We love it here. We’re going to stay here.”

Nate Wick

Nikki Hewitt eats a hearty breakfast at the Daily Bread and Bakery Café while visiting from Gunnison.

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Katrina Kinsley

Artist Bob DeJulio sits beneath a recently finished oil painting in his home. Magazine • Winter 2012-13


Preserving our history Montrose native immortalizes historical Colorado scenes though art By Katrina Kinsley Many locals are familiar with Bob DeJulio, regardless of whether they’ve met him. A frequent winner of the Daily Press “Best of the Valley” choice for artist , DeJulio’s watercolor paintings of Western Colorado life are unique for both their color and style. For the last 40 years, his work has hung in homes and businesses all around the Montrose area. Born and raised in Montrose in 1931, DeJulio’s family was already a fixture of the local mining, railroad and farming communities, having immigrated from Italy in 1890. From early on, he loved the horses his father raised and developed an affinity for drawing them starting around 13 or 14 years old, after taking his first and only art class in seventh grade. Horses were his first , and still favorite, subject , and it shows — a majority of his most beloved works feature equines. Although known almost entirely for his watercolor art , DeJulio’s passion is actually oil painting. Moving to Colorado Springs at the age of 20, DeJulio discovered a gallery across from the JC Penney store where he worked building displays, and he immediately joined the local art guild to learn how to paint from the artists there. “I would have never painted if I hadn’t gone to Colorado Springs,” DeJulio said. “It was the best art town in Colorado in the 1950s — as good as the artist hotspots in New Mexico, like Santa Fe.” Though he didn’t have an opportunity to receive formal art training, natural talent may run in his family. He noted that his grandfather was a very talented illustrator, but never had the luxury of spending a lot of time on artistic endeavors when there was a family to feed. And one of DeJulio’s two adult sons, Ben, is a mechanical artist and builder.

Katrina Kinsley

I DON’T LEAVE THE TV ON FOR THE COFFEE TABLE. WHY HEAT AN EMPTY HOUSE? It only makes sense. My house shouldn’t have to work so hard when I’m taking it easy on vacation. So now I adjust my thermostat, turn off my water heater and unplug as much as I can before I pull away, and those simple acts save me some serious money. Money I can spend on things like vacations. What can you do? Find out how the little changes add up at TogetherWeSave.com.

TOG E T HERW E S AV E . C OM

Bob DeJulio, right, jokes with his friend Emily Esquivel at his home in Montrose.

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Courtesy Image

‘End of Wagon,’ a watercolor by Bob DeJulio.

Katrina Kinsley

Local members of the English family stand around Frank Foster’s threshing machine off East Miami Road in 1948. Bob DeJulio took the photograph at age 17 with his first camera. Magazine • Winter 2012-13

“I told them not to do art ,” DeJulio said. “All artists starve to death.” DeJulio only seriously started working with watercolors after returning to Montrose following 10 years in Colorado Springs, when Fritz Hanna, then the owner of the Red Barn Restaurant , wanted something other than DeJulio’s oil paintings. “He said my oils looked the same as any other artist ,” DeJulio said. “He felt there was something distinct about my watercolors.” But DeJulio is a man of many talents, and had continued commemorating Western Colorado historical scenes in watercolor, oil, acrylics and charcoal. The scenes he creates — from trains on the rail and family weddings to mining towns and six-horse stage coaches — all come from his memory. A recently completed oil painting entitled “Red Mountain Pass” features the turn-of-the-century homestead of his grandfather’s cousin on Dallas Divide. “That’s Carl DeJulio’s homestead,” DeJulio said. “I remember where the buildings were, I just added the horses.” Another of DeJulio’s favorite subjects has always been John Wayne, who he had the opportunity to meet while working on sets during the filming of “True Grit .” “That was one of the highlights of my life,” DeJulio said. “He was just the same off screen as he was on. I


just always liked his characters.” When asked about a recent painting of Jack Palance as Jack Wilson in “Shane,” DeJulio laughed. “I thought I’d try painting a villain for once,” he said. “I always painted the good guys.” While DeJulio has always preferred to paint in a realistic style, even when abstract was the popular fad, he’s never been a fan of what he refers to as “photo-perfect” paintings, but would rather leave his work open to the interpretation of his audience. “I use broad strokes, leaving out the details,” DeJulio said. “People like that . It lets them fill in the rest … they finish it themselves.” DeJulio taught watercolor art classes at the former Mesa State College campus for more than 10 years, and even had the opportunity to instruct his first and only art teacher from seventh grade, who followed his art career over the course of her life. Many fans of his paintings may be surprised to learn that DeJulio is also an accomplished photographer, having bought his first 35 mm camera

Katrina Kinsley

Recently finished oil and watercolor paintings line Bob DeJulio’s studio in the basement of his home, including an oil painting of Jack Palance as his character from the movie ‘Shane.’ Now in his 80s, DeJulio continues to paint nearly every day.

Courtesy Image

‘Trail to Telluride,’ a watercolor by Bob DeJulio.

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Katrina Kinsley

Bob DeJulio looks through a sketchbook of charcoal drawings. DeJulio does each of the sketches in only a few minutes. Magazine • Winter 2012-13


Courtesy Image

‘Red Mountain Pass,’ an oil painting by Bob DeJulio.

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in 1947 at the age of 17. He did professional photography for Colorado Ute Electric for 14 years until its closure. Over the years, DeJulio’s paintings have become looser, with more free brushstrokes, and he believes his current work is the best of his life. “I’ve had all these years to gather my painting knowledge,” DeJulio said. “My painting experience is cumulative, and I’ve grown secure in my skills.” He now completes a watercolor in about four hours, and spends anywhere from two days to a week on his oil paintings. DeJulio estimates he’s done thousands of paintings over the years and doesn’t feel he’s missed much: “I’ve painted every subject in the world.” When not painting, DeJulio spends a lot of his time with his friend of 10 years, Emily Esquivel, who also does some watercolor painting and has always been supportive of DeJulio’s artwork. Now in his 80s, DeJulio continues to paint and sketch for hours almost every day. As his hands have developed a shake, he notes that he’s learned to make each brushstroke do a lot of work, but adds that people seem to enjoy the rustic look of his current work. “The most important thing for an artist to do is develop their own style,” DeJulio said. To see more of DeJulio’s work or inquire about purchasing his art , visit bobdejuliooriginals.com.

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Local couple uses native rock to create focal-point fireplace By Elaine Hale Jones

New Year’s Eve at the Wehmeyer household typically is celebrated by family members gathering around the couple’s floor-to-ceiling stone fireplace. “It’s one big slumber party,” Cathy Wehmeyer said of spending time with the grandkids, especially. The Wehmeyers, who own and operate an insurance agency in Montrose, began formulating plans and visualizing their dream home approximately 10 years ago on a 40-acre parcel that Gary owns on Log Hill Mesa. Construction was done in stages while the couple lived first in their fifth-wheel trailer on site and later in a garage with a bedroom. In 2006, the couple moved into their new split-level home surrounded by acres of piñon trees and fantastic southfacing views of the San Juan Mountains. The views captured through tall, arched picture windows — although spectacular — are not the only center of interest . A 27-foot-high moss rock fireplace dominates the center of the family/dining room and kitchen area, and is the main source of heat for the home. “The fireplace was my idea,” Cathy said. “Originally, I wanted matching fireplaces on both the inside and outside of the house, but my husband and our contractor talked me out of the outside one (because of the time and expense involved).” “All the rocks came from our property,” added Gary, who spent many a weekend hauling what seemed like endless loads of rocks to supply the masonry crews. “We had piles of rocks everywhere,” he said. Moss rock is a native granite found throughout Colorado and is abundant in smaller quantities, as well as large boulders. The reddish/brown and grayishcolored rock is distinguished by lichens (dried algae) attached to the top and

Magazine • Winter 2012-13

Katrina Kinsley

From the second floor loft area, the true scope of the fireplace as a focal point can be seen.


sides. The lichen remains fairly intact on the rocks if left undisturbed by human hands and abrasive objects. Another eye-appealing feature of the Wehmeyer’s fireplace is the fact that it is a mixture of all different sizes of moss rock, carefully chosen by the masons to achieve a desired pattern. Cathy recalled that she and her husband stood in amazement watching one of the older masons pick up a rock weighing approximately 150 pounds, hoist it on his shoulder and climb up the ladder to place it . “I offered to help him, but he declined,” Gary noted, adding that for many stone masons, the correct placement of rocks is very much an art form and skill learned only after years of practice. “Each of our grandkids also picked out a special rock for the fireplace,” Cathy said. On either side of the towering fireplace are two wood storage boxes, capped with red flagstone to look like benches. Situated above the mantel are a set of massive elk horns dating from 1953. The Wehmeyers gather beetle-killed piñon and some cedar from their property to burn in the fireplace, ultimately helping reduce the fire danger around their home. The fireplace has definitely been a “win-win” situation for the Wehmeyers. Cathy advises fellow homeowners, “If you’re thinking about putting in a fireplace, don’t hesitate. Just do it .”

Katrina Kinsley

A close-up of the moss rock fireplace shows the texture given by the living lichens.

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Gary and Cathy Wehmeyer pose in front of their custombuilt fireplace.

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Faith in

downtown

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Nate Wick

Downtown Development Authority executive director Scott Shine says he and other downtown supporters are laying a foundation for success in the area. Magazine • Winter 2012-13


With revitalization efforts still ramping up, supporters speculate on district’s potential By Will Hearst When Tim and Krista Bush decided to open a small business in Montrose, they began their search for a home by checking out storefronts on South Townsend Avenue, a place where substantial retail growth has taken place over the last 10 years. The heavy traffic and spacious parking lots that characterize the area do a lot to attract the eyes of those looking to get a new business off the ground. But on their way south one day, the Bushes stopped at the corner of Townsend and Main Street , where they couldn’t help but notice the opportunity, potential and charm that surrounded them in the downtown district . Now, the Bushes say, they couldn’t be happier to be operating Chow Down Pet Supplies at 202 W. Main St ., where they are part of a community of like-minded, tight-knit merchants who are gambling that downtown Montrose is poised for a comeback. “We are just really happy we chose the Main Street area because we really enjoy the local feel,” Tim said. “We haven’t been here long, but we immediately felt welcomed by our neighboring businesses and customers.” The Bushes have joined 38 other businesses that have opened their doors in the 136-acre territory that officially comprises the downtown district since the beginning of 2011. With historic buildings, pedestrian improvements and a variety of wellestablished anchor businesses, opening up shop in downtown Montrose these days doesn’t require quite the leap of faith it used to. But that upward trend isn’t just a product of happenstance – it’s all part of a carefully planned and executed development strategy by the Montrose Downtown Development Authority. The DDA is an organization that partners not only with downtown business and property owners, but larger entities like the city of Montrose with the goals of retaining and expanding businesses, and the marketing, redevelopment and coordination of events. Scott Shine, the organization’s executive director, has been at the helm for approximately a year and half after the DDA was formed in early 2010. “We are laying a foundation for long-term community organizing with a long-term vision,” Shine said. “I am encouraged with the relationships I was able to build with businesses, and moving forward with their trust and support .” Kellie Hartman, owner of the Great Harvest Bread Company at 347 East Main St ., has been pleased at the rapport she was able to establish with Shine when it comes to planning events and offering ideas on the future of Main Street . “Scott came in, and I immediately felt like he was in my corner,” she said. “To Scott , none of my ideas were too big or too small to listen to. I think the DDA is also doing a great job of bringing every-

Will Hearst

Judy Lokey, left, and Nancy Schottelkotte enjoy a Saturday stroll down Main Street.

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Will Hearst

Phoebe Benziger, left, Julie Disher, and Marcia Heckard stroll down Main Street on a beautiful early winter morning. Magazine • Winter 2012-13

one together. We started as a bunch of individuals, all wanting to get things done. Now we have come together under the DDA, and we are all on the same team.” Shine and his board of directors are celebrating a successful year for the fledgling organization. Downtown shoppers and tourists now enjoy free WiFi, several traffic improvements have been implemented, signage has been improved, an emphasis has been placed on attracting residents to the area (see sidebar), and a number of infrastructure changes have taken place that enhanced the district’s ability to host public events, including street-level electrical outlets. This year alone, nearly $700,000 in public funding was pumped into the district and nearly $1.2 million in private investment was made, according to Shine. Many of the aforementioned advances have been costly, but Shine and city officials are poised to implement a system that will allow the downtown area to derive economic benefits from its own success. A tax increment finance district — a development tool used to great effect in cities across the country — has been adopted, meaning that once downtown businesses have surpassed their tax revenue totals from an established baseline, the remaining revenue will be used for physical improvements to the district . “The TIF is a powerful thing,” Shine said. “It’s kind of like a commission. If the downtown district prospers and we see increases in sales and property value, we see an increase in revenue. And this is not a new tax. This is using existing tax dollars and directly reinvesting them back into the community.” While the businesses within DDA territory didn’t quite hit their tax revenue goal in 2012, Shine is optimistic there will be a spike in 2013. Until then, he continues to seek grants and identify other creative ways to make downtown Montrose a better place to do business. One such example came in the fall of 2012. Shine, with help from the city of Montrose and volunteers with banking experience, was able to initiate the Opportunity Loan Fund, which helps merchants pay for small to mid-sized physical improvement projects. Such projects as infrastructure renovations, corrections of code deficiencies and signage improvements may be eligible for loans of up to $20,000 so long as they are for commercial-use buildings within DDA boundaries. Interest rates are kept very low — they are set at half the prime rate with a maximum of 3 percent . The new program is starting to gather some interest , and the DDA is beginning to receive some loan applications. Shine hopes the program will not only help business owners with costly infrastructure projects, but improve the aesthetics of the downtown district . The formation of the Opportunity Loan Fund impressed many of those who work with Shine, including DDA board member Bob Brown. “Scott is doing an excellent job on getting us moving forward on three different fronts — the Opportunity Loan Fund, business expansion


Building strong relationships in our community In 2011 we donated nearly $3.7 million to 1,000 nonprofits in Colorado. The opportunity to show our commitment to our communities in Delta and Montrose means a lot to us. What each of us contributes can, together, make life better for everyone. Will Hearst

Mentor Goehring enjoys a sunny afternoon in Montrose while Melanie Edwards, left, and Dixie Serra do some window shopping.

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Having a successful downtown community is not just about having viable shops, Scott Shine believes. The residents who call downtown home also deserve credit for making it a success. “I think it is crucial to attract more residents downtown. I also think we are seeing more interest in the houses, town homes and apartments that are adjacent to Main Street ,” Shine said. “Living close to Main Street is convenient. You don’t necessarily have to drive to get what you need.” To increase that level of convenience, the DDA has installed several bike racks in the downtown area. Amy McBride, a downtown resident who works at the Montrose Regional Library, is a regular user of those racks. “Living and working downtown gives me and my family freedoms,” she said. “I can go days without getting in my car.” McBride has two teenagers who can make it to school on their own while enjoying their large and vibrant neighborhood. “It is wonderful to have the freedom for them to be able to travel around downtown Montrose and know they are in a safe environment,” she said. “Whether they want to catch a movie or meet some friends at The Coffee Trader, it is a great and safe way for them to experience independence.” Russell Evans said his decision to live downtown has been a great choice for his young family. “I really enjoy the closeness of everything.” Evans said. “I can take my baby to the library, walk to restaurants or go to the Farmers Market . And we can do all of this from our house. We plan on living here for a while.”

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and design for the future.” That design for the future is part of the DDA’s recently adopted master plan that utilizes a framework created by the National Main Street Program. Shine worked diligently in early 2012 to prepare the city’s application to the program, which helps provide proven design ideas to successfully revitalize downtowns. Montrose was accepted to the program, a step that will allow Shine to get his constituents working closer together. It also will provide downtown merchants here with a network they can tap into for successful ideas used by other communities with thriving downtowns. The four pillars of the National Main Street Program — economic restructuring, promotions, design and organization — are all being taken into consideration as the DDA master plan is refined. Each of these pillars is being backed by a committee of community members, who are combining their knowledge and passion toward one unified vision. But it’s not a one-size-fits-all approach. Shine also knows that every community is unique, and the plan will be shaped by the various subdistricts he sees in the downtown area (see sidebar). “Within the entire downtown district , there are sub-categories, and I am excited about capturing and advancing the identity of each,” Shine said. “Downtown is going to go through changes, and like anything new, it is a learning process to see what works and what doesn’t . It is a challenge to do the best for all businesses, but with their input and the relationship we have built with other organizations, I think we have to potential to do something great .”

Will Hearst

Downtown business owners break out of a team huddle on the corner of Main Street and Uncompahgre Avenue.

Magazine • Winter 2012-13


The sum of its parts

Despite increased unity, downtown districts remain distinct First St ., a block north of Main Street , is one of those young entrepreneurs described by Shine. “I think the exciting part is the history of the area, as well as the age of the buildings and the atmosphere that creates,” Leonardi said. “And it’s been great to see the amount of businesses, right here in our area, that have contacted us for beer tastings and events. There has been a lot of them.”  

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Downtown Montrose has a character all its own, but Downtown Development Authority executive director Scott Shine notes it has three subdistricts, each with unique attributes and qualities. While Shine works to help the entire Main Street corridor prosper, he also hopes to see each section to retain and enhance its unique atmosphere. The eastern portion of Main Street , from Park Avenue extending east , is anchored by a handful of core businesses like the Horsefly Brewing Company, The Coffee Trader and Canyon Creek Bed & Breakfast , each of which regularly feature live entertainment . Those well-established businesses, along with some upcoming street and pedestrian projects, are at the center of efforts to increase development and attract additional merchants. Shine said he has identified a few underutilized lots and properties in the area that represent the opportunity for some larger redevelopment sites in the future. Dee Coram, co-owner of The Coffee Trader, noted that larger developments east of downtown like the addition of Gold’s Gym are adding traffic and fueling business on that side of town. “I think businesses are starting to move east with places like the Horsefly Brewery and Canyon Creek Bed and Breakfast attracting more people to the area,” he said. “I heard there is possibility of another new restaurant coming in to this side of town. We have some good synergy going.” The core of the downtown area, which Shine defines as beginning one block west of Townsend Avenue and going east to Park Avenue, provides the district with much of its historic charm and artistic influence. Shine said there are fewer and fewer vacant storefronts in this subdistrict , which is also the staging point for many of the larger downtown events. Gracing this part of the downtown area are a number of clothing shops, boutiques and art galleries. A+Y Design Gallery has become a staple of both the downtown core and the local art community. “We have more of a sense of community being downtown,” said Yesenia Duncan, co-owner of A+Y Design Gallery. “On a personal level, it feels great . We are able to be a part of the planning and goal setting for downtown, and we always feel like we know what is going on.” Generating the most recent excitement might be the West Main Street area. Shine sees this subdistrict beginning at Selig Avenue and extending west to the Uncompahgre River corridor. Unofficially, it has been dubbed LoMo or Lower Montrose. Shine believes its light-industrial feel will be a magnet for the kind of young entrepreneurs and artists who

have taken over warehouse districts in metropolitan areas around the country. He also noted that its proximity to the river and open spaces make it an attractive place to live and work. Recent improvements to Grand Avenue should increase business traffic for that area, he said. Daniel Leonardi, co-owner of newly established 2 Rascals Brewing Co., which is located at 147 N.

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By Will Hearst

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Beyond burger basics

Magazine • Winter 2012-13


Local restaurants offer inspired variations on staple of American cuisine By Will Hearst If there is a single standard in the American restaurant industry, it likely would be the hamburger. Rare is the eatery that doesn’t have a burger on the menu, and the majority of restaurants put their own spin on the all-American classic beyond the basic bun and ground beef. Montrose is no exception, featuring burgers ranging from the sensible to the gigantic and from beef to bison. Diners can spend months trying to identify a favorite, but here are a few suggestions to make that task easier. Topped with a steaming heap of diced green chiles and melted pepper jack and cheddar cheese, the Santa Fe burger at the Shanty II (411 N. Townsend Ave., 252-0999) offers a Southwestern flair to an American standard. Guillermo Garcia, the owner of the restaurant , specialized in Latin dishes in Telluride before coming to Montrose, where he cooks mostly burgers. But he makes a wide variety of them. “Burgers are my focus; it’s what I do,” Garcia said. “And I like to play around with what I put on my burgers. But as far as the burger itself, I am for consistency.” Garcia’s burgers are made fresh and cooked to order, and they come with fresh-cut fries, onion rings or sweet potato fries. The Santa Fe burger costs $8.95. So what else could make a burger even better? Many burger lovers say that more meat — bacon, to be exact — provides a new dimension.

Will Hearst/Daily Press

The Santa Fe burger at the Shanty II.

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Server Hailey Wells displays the Santa Fe burger from the Shanty II. There is a pile of green chiles lurking beneath that melted pepper jack and cheddar cheese.

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Will Hearst/Daily Press

Chuck Presby, owner of the Red Barn, eyes his restaurant’s Chubby Chuck burger.

Will Hearst/Daily Press

The 50/50 burger at the Horsefly Brewing Company.

Will Hearst/Daily Press

Ashley Freismuth dishes out a lot of 50/50 burgers at the Horsefly Brewing Company. What was envisioned as a unique addition to the menu has turned out to be a best seller. Magazine • Winter 2012-13

At the Horsefly Brewing Company (846 E. Main St ., 249-6889), the 50/50 burger represents a unique approach to the typical bacon cheeseburger. “It’s called the 50/50 burger because it is half beef and half bacon,” manager Phil Freismuth said. “We actually grind up the bacon right into the beef in equal amounts. It’s our most popular burger on the menu.” Cooked to medium and topped with onions, cheese and garlic mayonnaise, the half-pound burger consists of a quar-

ter-pound of bacon. Former Horsefly cook Jake Kepler came up with the concoction, which is served up with fries, onion rings, homemade chips, sweet potato fries or sweet potato tots for $9.99. “I wanted to make it a 100-percent ground bacon burger, but that would have gotten pricey,” Kepler said laughing. “It’s a quite a bit more prep work for the kitchen, but it sells.” While burgers aren’t always associated with the finer things in life, the Black and


Will Hearst/Daily Press

The Black and Bleu burger at the Stone House.

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Bleu burger at the Stone House restaurant (1415 Hawk Parkway, 240-8899) is just as tempting as the steaks and seafood selections also on the menu. The Black and Bleu burger is on the refined side. It features melted bleu cheese crumbles and Cajun seasoning, and a halfpound patty of fresh-ground chuck mixed with end pieces of New York and rib-eye steak, according to owner Jack Ludwig. “That’s they reason it tastes like it does,” Ludwig said. “We cut our own steak and add the extra pieces into the burger. The two most important parts of a burger are the meat and the bun.” At the Stone House, the majority of the burgers, including the Black and Bleu burger, are served on a soft , chewy pretzel bun, chef Kevin Gurney said. “I think the best burgers are kept simple,” Gurney said. “It just has a dusting of seasoning, a good-tasting bun and a meaty burger patty. It’s a good burger.” Served with a variety of side options, the Black and Bleu Burger comes in at $8.95 for lunch and $9.50 during dinner hours. But when it comes to getting the most bang for your buck, or at least beef for your buck, head to the Red Barn (1413 E. Main St ., 249-9202) and ask for the Chubby Chuck. The top of the brioche bun above the Chubby Chuck teeters about 8 inches above the plate, as two half-pound patties, double bacon and cheese, and a pile of fried onions and a splash of barbecue sauce make for a pile of food. “I suggest to customers that the best way to go about eating the Chubby is to pack it down and cut it in half,” owner Chuck Presby said. “It is all about beef here at the Red Barn. That is what we do.” Like the Stone House, Joey King and his team in the kitchen at the Red Barn utilize any extra sirloin cut from steaks in their burgers. Not all the burgers there feature a full pound of beef, by the way. But Presby is willing to make a bet with his customers. If a diner can eat two Chubby Chuck burgers and a piece of homemade doublechocolate fudge cake in an hour, the entire meal is free. Presby will even hang your picture on the wall for commemorate your feat . But be warned. Conquering that challenge would require a customer to consume a full 2 pounds of meat , plus the fries or onion onion rings that accompany the towering sandwich. And Presby said there is nothing dainty about the dessert portions at the Red Barn. For those looking to leave the Red Barn merely with a full stomach, the Chubby will run you $13. In Montrose, the burgers vary as much as the people who eat them. You might just want to try them all. But remember to pace yourself, for this town takes its burgers seriously.

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Comfort in a bowl

The season’s best comfort foods can be found in soups, stews and chilis

Katrina Kinsley/Daily Press

Hearty chili becomes something extra special when served in a bread bowl and adorned with crispy tortilla strips and fresh parsley. Magazine • Winter 2012-13

By Katrina Kinsley Summer’s bounty can make for amazing soups — a chilled cucumber soup or a vegetable soup bursting with fresh produce is an ideal light dinner during the harvest months. But winter is when soups and stews really shine, providing a warmth and comfort during the long Colorado winters. The differences between soups and stews, of course, is small and arguable. One man’s stew is another man’s soup, and debates on what constitutes a “real” chili can become fierce when regional styles are challenged. Conventionally, “stewing” was the method of slow cooking meat , but now the difference is minimal. Soups are generally considered thinner in consistency than stews, and are served both hot and cold, depending on the season. Almost always served warm, stews are much thicker, often thick enough to serve over a starch such as pasta or rice. But whatever you call your dish, and regardless of whether you put beans in your chili or go bean free, winter calls for a hot bowl of comfort food, and these meals hit the spot . Mike Krull, Montrose Memorial Hospital’s director of food services for the last 14 years, likes the hearty nature of winter soups. A professionally trained chef, Krull is used to preparing large batches for the Lobby Grille at MMH but has shared a recipe for a sausage and bean cassoulet (see recipe) perfect for families. Krull is a firm believer in the local food movement and uses local ingredients whenever possible. While he agrees that soups are an ideal dish year round, he likes to use seasonal ingredients in their prime to ensure the best flavors. “Now is the time for game meats and birds,” Krull said. “Squash and pumpkins are great right now, too.” Perhaps the best thing about soups and stews for the inexperienced cook is that they can be simple or complex, starting with some convenience items such as prepared broth or made entirely from scratch. While baking is a science requiring exact measurements, the beauty of cooking soup is the art of experimentation. Find a well-recommended recipe or use a proven family favorite to build confidence in your skills, then make small changes to suit your personal tastes. Switch chicken broth for vegetable, try lamb in your favorite beef stew or add a variety of squash to a recipe that mentions only one. Adding a splash of a good cooking wine or beer can add a depth of flavor to meaty stews. Another benefit , particularly of stews and chilis, is that their need for a longer cook time makes them perfect for crockpots and slow cookers, enabling those who work all day to come home to a hot , home-cooked meal. Because slow cooking is perfect for tougher cuts of meat , you can choose less-expensive cuts for crockpot meals. Browning meat before adding it to the slow cooker adds another step to the process and is generally not required, but the resulting depth of flavor may be worth it if you have the time. When cooking meats and vegetables together, put the vegetables on the bottom layer, then add meats and liquids to cover — and be sure to add acidic ingredients, like tomatoes, toward the end of the process so they don’t tenderize your meat into mush. Another easy way to kick your soups up a notch is to start with homemade stock. For frugality, save all of your vegetable scraps whenever you cook and put them in a freezer bag — leek trimmings, carrot tops, onion ends, celery greens, squash peels and other greens are perfect for this purpose. You can even save herbs and wilted vegetables for stock, as long as they haven’t gone mushy. You can make just a vegetable stock from these ingredients, or wait until you make a recipe using the meat of your choice. If you use rotisserie chicken, save the carcass for stock; similarly, save beef bones to make a beef stock or even fish heads or shrimp and crab shells for seafood stock. When you’ve got enough ingredients to make stock, simply put all of your scraps in a large pot and cover with cold water, then bring it to a boil before reducing the heat to low medium, enough to maintain a simmer — you can add a small amount of salt , but remember this will be a base for future soups with their own seasonings, so it’s important


Elk sausage and white bean cassoulet over creamy polenta Yield: 4 to 6 servings Ingredients: 2 pounds elk sausage Olive oil as needed 1 medium red onion, halved and sliced lengthwise 2 tablespoons chopped garlic 2 tablespoons fresh rosemary 1 bay leaf 3 tablespoons finely chopped fresh parsley 2 cups diced tomatoes, including juice 2 cups white navy beans, drained and rinsed 2 cups beef stock, good quality, i.e. Swanson’s Topping: 1/2 cup Panko white bread crumbs 1/8 cup finely chopped fresh parsley Zest of one orange In a medium skillet , cook the sausage in oil over moderate heat until browned. Remove the sausage and drain. In the remaining fat , cook the onions and garlic, stirring, until golden, and stir in the herbs (including bay leaf), parsley, tomatoes with juice, and salt and pepper to taste. Gently simmer the mixture, stirring, for 5 minutes. Add the sausage and beans to the tomato mixture and cook, stirring, until heated through. Discard the bay leaf and keep “cassoulet” warm, covered. Mix topping ingredients: Transfer “cassoulet” to a round, 8-inch Pyrex baking dish. Cover evenly with topping. Bake at 450 degrees until golden brown. Polenta 4 cups of water 1 teaspoon of salt 1 cup of polenta/semolina flour 4 ounces of mascarpone cheese 1/2 cup of freshly grated Asiago or parmesan Place the water in a heavy bottom saucepan. Add the semolina to the cold water. Cook over medium heat , stirring constantly until polenta begins to “tear” away from the sides, 10 to 15 minutes. Add cheeses, stirring well.

Katrina Kinsley

Mike Krull jokes with employees at Montrose Memorial Hospital’s Lobby Grille. Krull has been the MMH director of food services for 14 years. not to over salt the stock. Allow to simmer uncovered for several hours, adding water if necessary to keep solids submerged and skimming any foam that develops. Strain the stock through fine mesh to remove all solids and allow to cool. The stock can be used within a few days or frozen for future use. The most important step in making soup, stew and chili is the final one — sharing your creation with friends and family. They’re a great way to stretch fewer ingredients out to feed many people inexpensively and tend to result in a large number of portions, making them the perfect dish for a crowd or gathering. “Good food makes people smile,” Krull said. “It’s a nice reward for people to enjoy the final product of your time and efforts. It’s instant gratification.”

For serving: Place the polenta in soup plates, then ladle the sausage and white bean cassoulet over the polenta and serve immediately. — Mike Krull Food service director at Montrose Memorial Hospital

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Zuppa Toscana

— Inspired by the Olive Garden’s zuppa toscana

Step 1 Gather ingredients: 1 pound of Italian sausage, crushed red pepper (1 to 1-1/2 teaspoons, depending on taste), 5 slices of bacon, 1 large onion, 3 cloves of garlic, 8 cups of chicken broth, 4 large russet potatoes, 3 large leaves of kale and 1 cup of heavy cream.

Step 2 In a large soup pot or dutch oven, combine the sausage and red pepper and cook over medium heat , breaking the sausage up as it browns. When cooked completely through, drain and set aside.

Step 3 Slice the bacon into bite-size pieces. Using the same pot , brown the bacon until completely cooked. Dice the onion into small pieces and add to the bacon. Cook 5 to 7 minutes, until the onions become translucent , then mince the garlic cloves and add them to the pot , stirring them into the onion and bacon for about a minute.

Magazine • Winter 2012-13


Step 4 Stir in the chicken broth and bring to a boil. While the broth heats up, thoroughly wash the potatoes. Quarter lengthwise, then using a sharp knife or mandolin, cut into thick slices. Add the cooked sausage and cut potatoes to the pot and cook until the potatoes are soft , approximately 30 to 45 minutes.

Step 5 Thoroughly wash 3 large leaves of kale to remove grit . Pull leaves from the stems and discard stems, then tear leaves into bite-size pieces. Reduce heat to a simmer; add kale and cook 5 to 10 minutes to wilt . Add heavy cream, and salt and pepper to taste.

Step 6 Serve hot , with a rustic bread.

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Weight loss at any age Brown finds motivation to get fit in health scare

By Katrina Kinsley

Katrina Kinsley

Terrell Brown shows off his post-weight loss physique next to his favorite machine, the stair climber. Brown lost 40 pounds in just eight weeks by altering his diet and ramping up his workouts. Magazine • Winter 2012-13

The success portion of Terrell Brown’s weight-loss journey began with a hospital visit . “I went to the ER because of some vertigo. They did some tests and my A1C (a test that measures blood glucose control) was high,” Brown said. “The doctor told me I had diabetes type 2, and my kidneys were failing.” A follow-up visit to his family physician ended with Brown being put on Metformin to control his blood sugar levels, in addition to medication for increasing hypertension. He was also instructed to lose 26 pounds. Six weeks later, Brown returned to check in with his doctor and have new tests done. Not only had he lost the recommended 26 pounds, but both his blood sugar and blood pressure levels were back within the normal range. “The doctor told me to stop taking the medication before I killed myself,” Brown said, laughing. Brown admits he has struggled with his weight most of his life. “Even in high school, playing sports, I was around 200 pounds,” he said. “I always wrestled a heavier weight class because I couldn’t get below 190. I was working out , but I ate too much food.” Hitting a high of 280 pounds during the stress and long hours of study during law school, Brown took up running after graduation and got down into the 180s but was unable to maintain it in the long term. He eventually settled at about 235, where he stayed for the last 20 years. But for his height , it was still too much weight , and the years of eating whatever he wanted, plus a martini every night , kept him from getting down to a healthy weight — until he received the diabetes diagnosis. Working with insurance risks, Brown knew what was in store for him if he didn’t get his diabetes under control: the risk of blindness, diminished circulation, and the potential loss of toes and limbs essentially scared Brown into straightening up his act and putting a real effort into getting healthy. His first step? Visiting a dietitian. “It was really helpful,” Brown said. “She had me increase my protein and reduce my carbs.” Rather than restricting carbohydrates to drastic lows, such as those seen in the Atkins and other diets, Brown was instructed to eat no more than 50 grams of carbohydrates per meal. He also cut out refined sugar and alcohol. “That martini was about 300 empty calories a day,” Brown said. But Brown finally understood that changing one section in his life wasn’t going to be enough. Though he’d been exercising, he increased his cardio by maintaining a low intensity but going for a longer period of time, switching from running to more low-impact exercise like the stair climber or elliptical machines at the gym. Brown also added weight training to his routine. “Using the weight machines really helps with stress,” Brown said. “It helps you let go of the tension, plus it’s important for muscle mass. And women especially, they lose bone mass, and weight training helps.” Studies show that weight training also can improve balance and coordination, improve glucose control, diminish depression, improve sleep quality and provide a small boost in metabolism that lasts after the workout is over. To become more aware of his food consumption and to record his exercise, Brown used a log to keep track of everything he ate and his workouts. While Brown used a booklet for his tracking, several free smartphone applications and websites — such as SparkPeople and LoseIt! — provide tracking tools, calorie counters and community support for those looking to adopt a healthier lifestyle. The benefits of Brown’s improved fitness program go far beyond the weight loss and discontinuation of prescribed medications. Brown has seen with his


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own eyes how big a difference exercise can make. “I go into a nursing home. I take a dog there,” Brown said. “I see these people in wheelchairs and using walkers. And then there are people at the gym, in their 80s working out , and it’s unbelievable that they’re the same age as those people in the nursing homes.” For Brown, it’s not just an increase in longevity, but the improved quality of life that makes exercise and healthy eating so important . And the benefits are not merely physical, but social and emotional, as well. “I think getting out , staying active, is especially important for seniors,” Brown said. “It’s a chance to socialize, have more human contact . Plus, its been proven that the chemicals and endorphins produced during exercise can improve brain function, and relieve anxiety and depression.” Brown has a few tips for those looking to add exercise to their health routine. “Start slow, even if it’s just 20 minutes, and increase slowly,” he said. “Join a gym — you’re more likely to do it if you’re paying money, so you’re not just throwing that money out . And don’t just watch the TV, listen to music or use the time to think. Engage other people; exercise can be a great social activity. It helps the time go by faster if you have a partner.” Brown also suggests that first timers pay for a trainer to get started, as some of the equipment can be intimidating to those not familiar with it . Plus, a trainer can do body fat and endurance testing, and get you pointed in the right direction for your workouts. Now that he’s fit and at a healthy weight , Brown plans on getting back to the great outdoors, starting with running and snowshoeing this winter. But he has another, bigger goal. “I’ve always wanted to run the Boston Marathon,” Brown said. “That’s my aspiration.”

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Nate Wick

Clockwise from left: Debra Chapman, Ann Rivera, Erin Sunday and Norma Olivas of Nurse Midwife Services of Montrose Memorial Hospital pose for a photo outside their office at 900 S. Fourth St.

Women caring for women

Nurse midwives are advocates for women’s health care

By Katharhynn Heidelberg

There’s no typical day for Shauna Jones. The nurse, certified nurse midwife and ambitious student can find herself working all day at Montrose Memorial Hospital’s Nurse Midwife Services, only to spend all night in a delivery room helping a mother usher new life into the world. “I’ve always wanted to work with women. I don’t think you choose a profession; I think the profession chooses you,” said Jones, who finishes a doctorate degree in nursing practice in May. “(Midwifery) is to support all women and empower them in choices of life and their health care.” Midwife is thought to derive from the term “with women.” But a nurse midwife does more than assist a woman in delivering her child. “Most women think nurse midwives are only for pregnancy,” said Debra Chapman, head of Nurse Midwife Services. “We can take care of women for their whole life.” The clinic provides birth control, pregnancy-related services, pap smears and other care for women from the time they begin menstruation to the years beyond menopause. The certified nurse midwives who work there have full prescribing authority. “A lot of women don’t want to see a male doctor for a pap smear. They like women taking care of Magazine • Winter 2012-13

women,” Chapman said. The service provides STD treatment for the male partners of its female clients when necessary; otherwise, it serves only women. The nurse midwives also provide monthly outreach clinics in Telluride and Crested Butte, and are under contract with Health and Human Services for placing and removing inter-uterine devices. They further provide services as sexual assault forensic examiners for adult sex assault victims. It’s worth noting the distinctions between certified nurse midwives and registered professional midwives, the two classifications recognized by the state of Colorado. (CNMs are recognized for practice in all states.) A person cannot simply call herself or himself a midwife and practice legally. Certified nurse midwives are registered nurses with a master’s degree in nursing, and the emphasis of that degree is nurse midwifery. Registered professional midwives might also be certified nurse midwives, though that isn’t ordinarily the case, Chapman explained. The registered professional midwives are educated in the field, but not at a nursing school, and there are strict limits on the types of patients they can take, Chapman said. RPMs assist at home births. Although some CNMs assist at home births, deliveries at which Montrose Nurse Midwife Services staffers assist take place at MMH’s family birth

center. “We (at Nurse Midwife Services) are not homebirth midwives. There’s quite a distinction between the two,” Chapman said. Nurse midwives often work hand in hand with obstetricians/gynecologists, doctors who provide another level of care. The hospital keeps on call both an OB/GYN and a CNM. Patients choose one or the other for their care, barring cases of emergency or high risk. “I think it offers women a choice in their care,” said certified nurse midwife Erin Sunday, who has been part of Montrose Nurse Midwife Service for more than two years. “It’s their birth,” Chapman said. “We want to support them in their choice. We give them as much information as we can, and then we support their decision.” Nurse midwives may encounter situations in which a physician must be called. “You have to know your limitations. We call for help when there are complications,” she said. A CNM can assist a doctor in those situations, including in the operating room in the event of Caesarean sections, for continuity of care. For normal pregnancies, medication is also down to patient choice. “One of the biggest misconceptions is that if you have a nurse midwife, you can’t have medication,”


Chapman said. In fact, the nurse midwives will order IVs or epidurals — but if the woman does not want any pain medication, they support that decision, as well. Who can be present in the delivery room is also up to the patient. “I’ve had a labor room full of family members. I’ve also had just the couple. We allow whomever the mom wants to have in the labor room with her,” Chapman said. If children are going to be present, there must be an adult who can take them out of the labor room and stay with them if necessary. “But in the labor room, it’s the mom’s call.” Also, if a mom has to go into the operating room, most everyone is excluded, because it is a sterile environment with limited space. Montrose’s Nurse Midwife Services has been available since the 1990s. Patient numbers declined a bit after the economy crashed a few years ago, because much of the patient base relied on construction jobs. In the Montrose region, those have dried up. Numbers now, though, are “on the upswing,” Chapman said. The CNMs assist in 130 to 160 births per year and see a small number of gynecological patients. Sunday said she would like to see more women take advantage of gynecological and wellness services. Nurse Midwife Services accepts all insurance, patients without insurance, cash and Medicaid, plus the hospital offers a sliding-scale payment program. Nurse Midwife Services is available to citizens and noncitizens alike. “That’s one of the most important things about us for our community — we take everyone, regardless of the ability to pay,” Chapman said. In addition to helping women and babies, Nurse Midwife Services supports nursing students, CNM students who are completing their clinical finals and even high school students who are looking into career options. “We are happy to provide that service, and we also think it’s part of our professional responsibility to grow our profession,” Chapman said. Leslie Gibson is one of those students. In late November, she was just two weeks away from completing her master of science degree in nursing, with an emphasis on nurse midwifery. “I have been a nurse for almost 15 years; 13 of them were in labor and delivery,” she said. “I always knew I would be a nurse, and then I had five kids and knew I wanted to be a nurse midwife. It just took a while.” Gibson believes women providing care for women can help turn around the United States’ maternal morbidity and mortality rates, as well as infant mortality rates. “We’re with women. We’re at the bedside. We get to know our patients. For an industrial nation, the U.S. is not rated very well for maternal morbidity and mortality. In fact, it’s pathetic,” she said. “I think we under-utilize midwives here in the States. They’re used so much more in England, Australia and Canada” and with better results. Like Chapman, Jones and Sunday, Gibson is passionate about women’s health care. “Midwives tend to get involved because of a passion for women’s health. It comes across in the care we provide to women,” she said. “It’s an honor that somebody chooses you to be at their baby’s birth. How cool is that?” Jones said.

Nurse Midwife Services

• Services available for women in addition to pregnancy care and delivery services: pap smears, physicals, orders for mammograms or bone-density tests, contraceptive care, screening and treatment of STDs, menopause care, including hormone replacement therapy, minor acute illnesses, nutritional counseling, breast exams, sexual counseling and ordering of blood tests for such things as cholesterol or thyroid screens. Women are encouraged to use their primary care providers for general health problems. • Nursing and certified nurse midwife staff: Debra Chapman — director, registered nurse, master of science nursing, certified nurse midwife, family nurse practitioner and U.S. Navy lieutenant

commander, retired. Erin Sunday — RN, MSN, CNM, women’s health care nurse practitioner. Shauna Jones — RN, MSN, CNM and candidate for doctorate of nursing practice. Theresa Frick-Crawford — RN, MSN, CNM. Jocelyn Ramirez — RN, MSN, CNM. Sue Hanson — RN, MSN, CNM. • Other staff members: Norma Olivas — licensed practical nurse. Ann Rivera — front office. Location: 900 S. Fourth St . (Rear building block at the Medical Specialty Plaza). Appointments and information: 252-2542. (Se habla español.) www.montrosehospital.com

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The voice

Nate Wick

Olathe High School choir soprano Bethany Hines belts out ‘A Moment Like This’ by Kelly Clarkson.

Olathe High School senior expresses her devotion to helping others By Elaine Hale Jones Bethany Hines considers her musical talent her greatest asset . The 17-year-old Olathe High School senior has been singing since age 3 and has performed with numerous groups at a variety of events, including the Western State and Adams State honor choirs, the Colorado Choral Directors’ Honor Choir, and the San Juan Choral Music Festival, Solo Ensemble and Fine Arts Festival, where she competed at the national level as an eighth-grader. “I like all types of music,” said Hines, who sings soprano in her high school choir. “Most kids my age aren’t into classical music, but I like to listen to it. I also like rap and jazz and blues.”

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Hines has clearly defined goals when it comes to her singing and life’s work, however. She credits her parents, Erin and Cordell Hines, with encouraging her talents, and giving her the support and direction to achieve her dreams. Her dad is pastor of the Olathe Assembly of God Church, and her mom serves as the worship leader. “I’m planning to major in children’s ministries and minor in foreign languages,” said Hines, who has been accepted to Southwest Assemblies of God University in Waxahachie, Texas. Over the summer, she traveled with a church group to the small village of El Espino, El Salvador, where, she said, “we built a wall around a school.” Hines explained that the wall was put up to

protect the students from the gangs that roam the area. “I realized just how fortunate we are here in America,” she said. She went on to describe her love for the residents of Latin America, in particular. “The people there always seem happy and willing to help others,” she said. “Their attitude is so different from ours. We live to gain, they live life to give.” Hines believes her music talent goes hand in hand with her goal of serving God and helping others through missionary work. “Music is truly the universal language,” she said. “It has the power to touch others on a deeper, spiritual level.”


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Nate Wick

Gabriel Lucero coaches a young group of girls at Grace Communuty Church.

Coming home to CrossOver Montrose native son Lucero gives back to kids

By Katharhynn Heidelberg Gabriel Lucero never imagined he’d return to Montrose after college — employment prospects for engineers were slim. But not only has he come back, he is giving back. He helps protect vital resources through his work with the National Resources Conservation Service. And outside of the office, he helps kids learn not just basketball, but life lessons that they can take off the court . Since graduating Montrose High in 1982, Lucero has become an engineer, and also founded the CrossOver Basketball League for younger kids. The league is part sportsmanship, part ministry, but mostly, to help children. “With my work, and our community, I really believe in good stewardship,” said the Montrose native. “I think that’s why I ended up in this job — here’s a way to help our nation out; take care of our soil, the water, the land. “The same thing in our community — practice good stewardship for our children.” Lucero’s parents chose Montrose as their home in the 1950s. After graduation, Lucero attended school at Colorado State University in Fort Collins. “I was studying to be a chemical engineer,” he recounted. “I came back in the summers and Magazine • Winter 2012-13

worked for the NRCS as an intern.” Lucero knew he wanted to stay on the Western Slope if at all possible. He thought he had the perfect opportunity, but realized late into his degree that the NRCS did not hire chemical engineers. The agency hired civil and agricultural engineers, so Lucero had to obtain a second degree in ag engineering, which he completed within two years of his first degree. He could have cleaned up, financially, by seeking work as a chemical engineer. Most others in that degree program had lucrative jobs waiting for them. Lucero had to choose between joining them or staying to finish his ag engineering degree. He picked the latter, realizing that even in the higher-paying field, all he would be doing would be saving his money and his vacation time so he could come back here. “It was money or lifestyle. ... Montrose fit that lifestyle,” Lucero said. Lucero now works out of the NRCS Grand Junction office, but spends a lot of time on the road, as he trains lab workers and officers in northwestern Colorado, and provides quality assurance for 17 engineers and technicians. Lucero travels to 11 offices across the state, designing or providing guidance for the design of irrigation systems — from underground pipelines to sprinkler systems — and is also involved

with river bank restoration, fish habitat improvement , irrigation diversions in waterways and micro-hydroplants, which serve individual farms or ranches to help with energy savings. With his job, he could have moved from Montrose, but again chose to stay. With the amount of time being spent on the road, it just didn’t make sense to pick up the whole family and move. Lucero’s home remains in Montrose, with wife Vicki and their children Andrew, Sierra, Kaydee, and twins, Brentt and Mikala. His passion is the CrossOver league. “It really is just providing service to our community. It’s a basketball ministry, but mostly, service to our community,” Lucero said. Lucero was inspired to give kids a place to play and learn the sport after the Montrose Athletic Club was destroyed by arson in 2007. When the private gym burned, it took with it the basketball program for first- through fourthgraders. Lucero waited a year to see if anyone was going to take up the program, and eventually, approached other organizations to see if they were interested. When they said no, Lucero’s church said yes. The Grace Community Church allows Lucero to use its gym for the CrossOver program. “It’s providing a safe place for kids to play basketball,” he said. “... When I grew up here, everyone played outside. Nowadays, kids need a


place to enjoy each others’ company, a safe place.” The program teaches youngsters basic tips for ball handling, dribbling, defense, shooting, passing and rebounding. It also instills teamwork, perseverance, respect, sacrifice and strategy. “We give a sports scenario to illustrate that ,” Lucero said. Effort is made to also illustrate what such character traits look like off the court. “Huddle” time is demonstration time, and no talking is allowed. “It’s a good way to teach them discipline,” Lucero said. Response to the program has been “huge,” he said, and: “It wasn’t just from our church.” Local coaches and referees have stepped up, as have other volunteers. Between 16 and 20 coaches each year help with the program, all top notch, Lucero said. Participants pay $30, but all of that goes back into the program, which gives each child a T-shirt and photo package. No one is turned away, even if he or she signs up late. No one is ever to pay more than $30 for the whole season, which runs from November to January and includes weekly practice, plus five games. Lucero and other volunteers use bargain shopping, plus tips from

Nate Wick

Gabriel Lucero, right, demonstraites a basketball move to a young group of girls he coaches at Grace Communuty Church. retailers, to help make it all happen. “There’s always someone stepping up to help you. All of our needs are always met ,” he said. Lucero has been taking the CrossOver program on the road, in the form of a sports ministry camp through his church, to benefit the young people of Chinle, Ariz. “We threw cheerleading in there, also. I didn’t know anything about

cheerleading,” he said with a smile. Chinle is part of the Navajo Nation reservation and doesn’t have a lot of modern conveniences, but there is a small college, with a gym. There is also now a small outdoor basketball court , which mission volunteers and the people of Chinle built during last summer’s camp. They had to haul water to the site in trash barrels so they could mix the concrete.

“You don’t have to go overseas to see basic living, or to help out ,” said Lucero, who is coordinating the Navajo mission trip’s third year. Lucero played basketball his entire childhood and is now passing on his love of the sport . “I like it for the exercise. I really like the team aspect of it,” he said. “When I grew up that’s the main thing I did. Looking back, I think it’s really good for relating to people and being part of a team.” When Lucero isn’t working, running the basketball program, assisting with youth soccer or planning mission trips, he likes to run, bike and “kind of” swim. Interest in the latter activity was sparked after he realized that he lacked one of the three prongs of the Black Canyon Triathlon: swimming. He practiced swimming laps and is constantly working to improve his time. Lucero also enjoys the Black Canyon Ascent each year, and next year, hopes to complete the Imogene Pass Run. So where does a busy guy like Gabe see himself in 10 years? “I imagine I’ll be on the river more, fishing or working more with river restoration,” he said. “With CrossOver Basketball, I think I’ll still be involved with it , working with the youth in our community.”

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Nate Wick/Daily Press

Gabriel Lucero cheers on the kids he coaches basketball to at the Grace Community Church.

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Coming full circle Former MHS athlete enjoying different role at school

By Cassie Stewart

Will Hearst/Daily Press

Josh Nething, once a football and track star at Montrose High School, left town to go off to college but now serves as the school’s track coach. Magazine • Winter 2012-13

In 2000, then-Montrose High student Josh Nething made a name for himself as a football player and track star. After he graduated from high school, he was eager to leave Montrose to begin a new life. But he soon learned that the best fit for him was where it all began. After graduating from MHS in 2000, Nething moved to York, Neb., where he planned to study physical education at York College. But he and the woman who would become his wife in 2001, Crystal, opted to move to Grand Junction to further pursue their education at Mesa State College, now Colorado Mesa University. At Mesa, Nething joined the football team. After a year at Mesa State, the Nethings moved back to Nebraska to finish their education at York College because, as Nething said, they just missed the atmosphere there. After graduation, Nething worked for a few months in the fall as a student teacher at a small K-12 school in Nebraska. But in the fall of 2005, he was offered a job teaching physical education at Montrose High School, and he jumped at the opportunity to head back to his hometown. Since then, he has become the school’s track coach and serves an assistant football coach. He also teaches classes ranging from recreation sports to weightlifting. “It was a huge blessing for the both of us to come back here,” Nething said. “I fell into this profession. I didn’t know what I wanted to do my freshman year in college, but I was really interested in athletics.” And though he was initially excited to leave town after graduating high school, he said he’s enjoying his new role at MHS. “It took time to get used to seeing all my teachers again,” Nething said. “Now it’s just cool to see myself come in a full circle.” Nething and his wife now have three sons — 6-year-old Eli, 4-year-old Ethan and 1-year-old Everett . He said he’s happy to call Montrose home again. “I’d like to see my kids grow here,” Nething said. “Montrose is the ideal place to be, even though while in school a lot of students say they can’t wait to get out . Surprisingly, most of them do come back.”


Creating a path for her family Local resident looks back and sees herself in her daughter

By Cassie Stewart Twenty years ago, local resident Amy Rowan stepped on the basketball court at Montrose High School with a purpose. In 1991, she helped take her team to the Class 4A state tournament and won a championship. Now, she’s watching her daughter Stephanie, an MHS sophomore, follow in her footsteps. “I played basketball since I was a little girl,” Rowan said. “My dad coached me, and then when my daughter was in elementary school, I coached her. It runs in the family.” In 1991, Rowan graduated high school and attended Mesa State College in Montrose, where she earned her associate’s degree. Married and working at a nursing home, Rowan did not earn her bachelor’s degree until later in life. These days, Rowan said she hasn’t lost her compassion for senior citizens. She currently is the service coordinator at the San Juan Apartments, where she helps seniors access resources and Medicare, and makes living independently easier. “I basically fell into this profession,” Rowan said. “Helping these seniors makes everything worthwhile knowing that I have something to give and I’ve done it for so long.” Even though Rowan has made a busy life for herself in Montrose, she continues to reflect on her early basketball career. She credited her coach, Laurie Brooks, who now serves as an assistant on the MHS girls varsity squad and coaches her daughter, with having a positive impact on her and her former teammates. “Laurie and I had such good memories together,” Rowan said. “She has always been a good coach, and now it’s nice to see her sticking to that .” Although she’s no longer a player, Rowan has stayed active with the Montrose team by serving as the vice president of its booster club. Alongside Brooks, she helps raise money for the team to travel and purchase new uniforms. Rowan added that she enjoys watching her daughter make her own memories with such a good sport and program. “I’m proud of her and what this program is doing for her,” Rowan said. “It helped me with structure and confidence.”

Nate Wick

Montrose High School graduate Amy Rowan shows off her moves.

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Out and about Montrose High. School student Justin Smart rides on the back of a float during the Montrose High School homecoming parade on Sept. 13.

James and Eva Veitch attend the Montrose Association of Commerce & Tourism annual gala on Oct. 20.

Lu Anne Tyrrell/special to the press Lu Anne Tyrrell/special to the press

Tuffy the cat waits to be blessed by the Rev. Arlyn Macdonald during the Blessing of the Animals on Oct. 13 at Lions Park.

Jacob Dubroff, left, Cass Rikkers and Jenna Brown make Christmas ornaments after seeing the U.S. Capitol Christmas Tree as the crew made a stop in Montrose on Nov. 8 on its way to Washington, D.C.

Will Hearst

Will Hearst

Lori Hartman and Jane Amundson attend the Montrose Association of Commerce & Tourism annual gala on Oct. 20.

Jacki Kail, left, Brian Kail and their grandson Kaston Kail keep an eye out for the riders making the turn onto Main Street on Aug. 21 during the USA Pro Cycling Challenge.

Lu Anne Tyrrell/special to the press

Will Hearst

Drake Hawkins, dressed as Batman, attempts to toss an eyeball into a floating plastic pumpkin with the help Oakgrove Elementary parent volunteer Stacy Wesolowski during the downtown Fall Fun Fest on Oct. 27.

Centennial seventh-grader Jackie Hanley presents her science project Oct. 25 to a group of younger students during the Centennial Middle School Science Fair.

Will Hearst Will Hearst

Magazine • Winter 2012-13


Out and about Isa Lindberg, 6, learns that good apple cider is worth the effort at the Harvest Festival celebration Sept. 8 during the Farmers Market.

Sheree Wanner, Dee Coram and Jodi Shormann at the Fabula ribbon cutting on Sept. 28.

Lu Anne Tyrrell/special to the press Will Hearst

Marlene Morales of the Comanche Nation, left, Barbara Moore of the Blackfoot Nation and Frederick Laughing Bear-Morales, Comanche, take part in a sage smudge pot ceremony inside a tipi on the lawn at Friendship Hall during the Montrose Indian Nations Powwow on Sept. 22.

Chris McCaw, left, and Josh Frasier work together on a fresh salad for a lunch meal at Christ’s Kitchen.

Lu Anne Tyrrell/special to the press

Katrina Kinsley

Dr. Michael Hehmann and Montrose Police Department Cmdr. Keith Caddy joke around at the Wailers concert at The Bridges Golf and Country Club on Aug. 20.

Alexandra Paliwoda, billed as ‘the Backcountry Blacksmith,’ explains and demonstrates her art techniques in front of the A+Y Gallery during the First Friday Stroll on Oct. 5.

Lu Anne Tyrrell/special to the press

Will Hearst

Byron McNew gives all the chili recipies a try before choosing the one he likes best at the Chili Bowl Fundraiser hosted by Around the Corner Art Gallery on Nov. 24.

Crystal Wolfe, right, and Beatrice Wolfe get the honorary job of launching a pumpkin on Oct. 27 at DeVeries Friend-ly Farm during the 10th annual Punkin’ Chunkin’ and Fall Festival as Royce Seymour counts down.

Will Hearst

Will Hearst

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Out and about Deb Martinez, left, and Marie Perez finish the final leg of the 5K walk and fundraiser for Bosom Buddies on Oct. 13.

Brock Martin displays his outfit during a costume contest at the Montrose Downtown Fall Fun Fest on Sept. 27. Amy Harmsen, the event organizer, middle announced the contestants, while Scott Shine, executive director of the Downtown Development Authority, helped them onto the stage. Will Hearst

Will Hearst

Kirk and Lori Hartman do some shopping at the Riddled Raven Oct. 4 during the Cash Mob to celebrate the opening of the intersection of West Main Street and Grand Avenue.

Khalia Summers, a student at Montrose High School, finds some extra layers for her bed during the Fall/Winter Great Community Giveaway at the Lions Park Community Building on Oct. 20.

Will Hearst

Johnny Thompson fits right in at with the classic car show dressed as an old man for Halloween. The fifth annual Trunk or Treat by the Black Canyon Classic Car Club took place in the Hastings Parking lot near Kentucky Fried Chicken on Oct. 31. Will Hearst

Will Hearst

Jose Franco dares the opponent to toss a dodgeball his direction on Nov. 10 during the inaugural Charity Dodgeball Tournament at the Olathe Middle School Gymnasium.

Rick Epstein, left, and Brian Roberts were some of the first race fans to secure a spot on Main Street to watch the USA Pro Cycling Challenge on Aug. 21.

Will Hearst

Will Hearst

Magazine • Winter 2012-13


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