Durango Living Fall Edition 2010

2 September 19, 2010 – Durango Living Fall Edition

Name of Publication Here – 3

ABOVE: Zach Morse, a broker for Prudential Triple Realty,wears a Wahmaker vest ($90) and Ryan Michael shirt($134) from Appaloosa Trading Co.

ON THE COVER: Melody Connell, a dispatcher for DurangoLa Plata Emergency Communications Center, models asweater and top from The World According to Mark atHaviland Lake. Canoe courtesy of Mike Mericle.

20

4 Welcome

6 Tucson y Los Amigos

10 Jaramillo pottery

12 The DAC is back

16 Indoor garden havens

20 Durango fashion

30 Lean & green décor

34 Chip Peddler

38 Cooking wild game

42 Best pizza & beer

42

16

10

INSIDE

n the Durango area, unique is the norm. This 2010 fall

edition of Durango Living is proof of that.

In the pages that follow, you’ll find stories and photos

that show how people use their innate creativity to adapt

and thrive.

A “junker” sees the potential in a battered old cabinet. An

artist adds novel twists to common dishware. A designer builds a

better potato chip. A musician/barber serenades customers in

Spanish.

Even the clothes we wear are different. A grown man strutting

down Main Avenue in a day-glo Lycra bodysuit would barely

raise an eyebrow. But a man in a nice three-piece suit? He must

be from out of town.

Longtime locals like to joke about an ’80s USA Today article

that named Durango the “worst-dressed town in America.”

Well, first of all, it was the ’80s. Everyone looked like a

big-haired clown.

Second, Durango’s fashion scene has evolved over the years

into “eclectic mountain chic.” Clothing retailers and customers

alike can celebrate the freedom of dressing just as they please.

We didn’t move here – or stay here – in order to look like

everyone else.

Look inside at the fashion pages: Where else could a respected

county commissioner look glamorous next to a Harley?

We hope this edition of Durango Living reflects the town

itself: a place where you can be yourself – and still fit in.

– Karla Sluis, Durango Living Editor

Strokes fordifferent folks

WELCOME


I

September 19, 2010 – Durango Living Fall Edition 5

Publisher: Richard Ballantine

General Manager: Sharon Hermes

Marketing Manager: Dennis Hanson

Design Manager: Brady Sutherlin

Magazine Editor: Karla Sluis

Layout & Design: Jennifer Dickens

Photography: Hal Lott

Fashion Styling: Marie Archuleta

Advertising Design/Prepress:

Mitchell Carter

Brady Choate

Jennifer Dickens

Laney Peterson

Michelle Uhl

Tracy Willbanks

Account Executive:

Darryl Hunt

Karolann Latimer

Shawna Long

Larissa Lopez

Debby Morgan

Susan Wright

The Durango Herald uses reasonable effort to include accurate and up-to-date

information for its magazine publications. However, all general information

comes from a variety of sources and may change at any time for any reason.

To verify specific information, refer to the organization or business noted. To

see the online version of this guide, click the link at: www.durangoherald.com.

A Publication of:

6 – Name of Publication Here


Barber AmadorTucson’s band still brings a partyto La Plata CountyStory & photos by Karla Sluis

Durango Living Editor

mador Tucson enjoys surprise serenades.

Durango’s iconic barber delights in pulling out

his 12-string acoustic guitar and singing a little

story in Spanish. He plays for crowds, loved

ones, customers – even a stranger on the phone. He sang

“Quiero Que Sepas” (“I Want You to Know”) in the middle

of an interview call Aug. 27.

Tucson wants people to know that music is a celebration

of life.

As part American Indian and part Latino, he grew up in

cultures that demanded music for all occasions.

A

“Quiero que sepas, que yo reconozcoque tuve la culpa perde tus amores.Quiero también escuchar de tus labiosque si no hay cariño que no hay ya rencorres.”– Lyrics of “Quiero Que Sepas” (I Want You to Know)Translation: “I want you to know that I am fully aware that itwas my fault that I lost your love. I also want to hear it fromyour lips that if there is no love left, there are no grudges.”

Left: Musician Amador Tucson leans on hisbeloved restored truck, which won a third-placeaward at the 2010 Durango Motor Expo.

“Birthdays, quinceañeras, weddings,

holidays, reunions – anything like that.

Music was an excuse to have a party,” he

said.

Tucson is community fixture as the

owner of Tucson’s Barber and Styling,

which he has owned since the 1970s. The

shop is located in the historic site at 1042

Main Avenue with the striped pole, which

has been a barber’s shop since at least the

1940s.

“Sometimes when I get people in the

shop I say, ‘Do you want to hear me? I got

my guitar right here. I’ll play you a

song,’” said Tucson.

The best-known barber in the long-

lived business is also a member of one of

the oldest bands in the area, Tucson y Los

Amigos.

Thirty-seven years ago, Tucson and his

childhood friends formed the group to

play at La Plata County parties and

events. Three original members of the

band still play regular gigs: Tucson, base

player and vocalist; Paul Montoya, lead

guitar and vocalist; and Roger Mestas,

rhythm and vocalist. Former drummer

Charlie Mendiaz moved away and was

replaced by Leroy Garcia.

The band has been booked for count-

less birthdays, anniversaries and many

community benefits, Tucson said, but in

all this time they’ve only cut one record –

a 45.

“You can guess how long ago that

was,” he said, laughing.

The only way to hear the band now is

to catch them live. They have a dance

planned in October at Desperados, a bar in

the Office Depot plaza in Durango.

At age 70, Tucson says the band plays

maybe once or twice a month – not as

often as the early days, because some of

the members are retired.

“But I don’t want to retire,” he said of

both singing and being a barber. “This

will keep me alive.”

Tucson says the band is known for

making parties lively and encouraging

people to dance. They play a variety of

music, including country, rock and

Spanish songs. He says the band adapts

the music to the crowd. They like to play

songs by Freddie Fender or George Strait.

Tucson’s personal favorites are Santana

and Los Lonely Boys.

Songs in Spanish might include

rancheras, a genre of the traditional music

of Mexico originally sung by only one

person and a guitar in the times of the

Mexican Revolution. Years later it

became associated with the mariachi.

Musician Amador Tucson strums a 12-string acoustic guitar in front of his shop,Tucson’s Barber and Styling, on Main Avenue in Durango on Aug. 27.



Traditional rancheras are about love, patriotism or nature. The

band also plays Mexican corridos, or cowboy songs, that have

lyrics about love, legends or ballads about a famed criminal or

hero in the rural frontier areas of Mexico.

Music is embedded in Tucson’s culture, and it’s also an

important part of his family history. He says his parents were

both talented musicians, and he caught on to their passion.

His son, Isadore, who works with him in the barber shop,

now plays guitar, too.

It’s also his cultural and family tradition to play las mañanitas,

a birthday serenade with many different verses. It’s a Mexican

song sung on important holidays and milestones to wake up a

loved one.

“Sometimes I do it by phone, sometimes in person,” said

Tucson. “It’s beautiful. It’s part of life.”

Photo courtesy of Amador Tucson

Tucson y Los Amigos bandmates stand together in 2000,from left: former drummer Charlie Mendiaz, Amador Tucson,Paul Montoya and Roger Mestas. The band’s current drummer, Leroy Garcia, is not pictured.

“Sometimes when I get people in the shop I say, ‘Do you want to hear me? I gotmy guitar right here.I’ll play you a song.’”– Amador Tucson, barber and musician



What are you excited about right

now at the Durango Arts Center?

A: This is a difficult question, as

there are so many things that energize me at

the DAC.

One of my primary goals is to work with

other organizations to see if we could estab-

lish some sort of arts district similar to what

has been designed on the Front Range as a

scientific and cultural facilities district. This

would be a sales tax – one-tenth of a penny

– in initial concept.

We are starting the plan with those scien-

tific and cultural organizations that have

facilities, but we also plan to reach out to

other arts groups, such as Music in the

Mountains, San Juan Symphony, Durango

Choral Society and Durango Independent

Film Festival, to name just a few. I’m defi-

nitely charged up about this.

I also want to work with others who have

visualized an arts corridor along the river. I

would love to see a DAC presence next to

the Discovery Museum. Wouldn’t it be won-

derful if we could take our beautiful river

walk and have a strong arts and cultural

presence that would bring visitors here? I

know what San Antonio and other communi-

ties have done with their rivers, and I think

Durango is ripe for this sort of discussion.

I could go on and on about what keeps me

going, but I would be remiss if I didn’t men-

tion the children’s programming. Sandra

Butler is our new education director, and she

is taking strong leadership in expanding and

developing our children’s visual arts pro-

gram. The DAC also has a strong resident

group, the Durango Performing Arts

Company. This talented group of young

theater performers will astonish and amaze

you. I’m energized by the children that are in

the building focusing on both visual and

theater arts. If we don’t put an emphasis on

our youth, we won’t have an arts center in the

future. It’s great to grow our own!

Q: Membership and donations are up

since January, and the budget is balanced.

Why are people re-energized?

A: The DAC has always been a vibrant

and vital place in our community. Every

business has its ups and downs, and the DAC

experienced some challenges, but nothing

insurmountable.

The comparison we use is people view

the Durango Arts Center very similarly to

the Durango Public Library and the Durango

Community Recreation Center. These enti-

ties receive financial support from the city.

The DAC does not receive direct support

from the city other than small grants. To

remain viable, we must either recruit more

members, seek grants or acquire donations.

One of our large donations secured in

February came from donors who relocated to

Durango because of the DAC. The husband

was a retired banker and the wife was a

business owner and an artist. The appeal of

having a center devoted to all aspects of the

arts was instrumental in these people moving

to Durango and making a strong investment

in the DAC.

Q: You have said that art can be an

“economic multiplier” to entice tourists to

stay in Durango longer. Have you had a

sense if that happened this summer?


Q:HAL LOTT


A. We’ve had great support from the surrounding communitiesof Farmington, Cortez and Pagosa Springs. Without a doubt, thesefolks come here and eat dinner at a local restaurant, buy gas and

shop in Durango. This is stimulating for our tax dollars.

This summer, with our musical revue “Always... Patsy Cline,”

we have had strong local support; but just today (Aug. 30) a woman

called from Colorado Springs saying she had always wanted to see

this play and just discovered it was playing in Durango. She made

reservations.

Q: Are there plans for the space formerly occupied by

Durango Discovery Kids?

A. We are planning to use it for our new DAC Education Studio.

Initially, the focus will be on keeping our visual arts program for

children and teenagers going strong, but there are also plans to

ramp up the adult visual arts curriculum. We want to work more

closely with Fort Lewis College and Southwest Colorado

Community College.

Stew Mosberg, a longtime art advocate in town, wants to

preview art movies for discussion. We want to welcome artists to

come in for seminars and ad-hoc brainstorming sessions.

KARLA SLUISAbove: “Sacred Skulls,” by Lisa and Loren Skyhorse, is ondisplay at the Durango Arts Center gallery Sept. 3.

Opposite page: Durango Arts Center Executive DirectorSheri Rochford-Figgs, right, and DAC Education DirectorSandra Butler go over plans to renovate the space formerlyoccupied by Durango Discovery Kids on Sept. 1 at the DAC.

LOTT

Q: Are there other physical changes

planned for the DAC’s space?

A: Since I started, I’ve already rented my

personal office out twice. We are also talk-

ing with Charles Leslie of the Community

Concert Hall to see if there could be a ticket

office in the DAC building.

Since I inherited a debt service on this

building, we must look beyond member-

ships and donations to keep this center thriv-

ing. We need to look at ways the theater and

other space might provide more earned

income. These are tough economic times

and we must be a bit more shrewd.

The business community wants to see us

operating like a small business. Our donors

want to see savvy business strategies. The

DAC has no fat, but we are being very busi-

ness-minded in order to keep a strong envi-

ronment where all arts can thrive.

Q: What new programs or events are

planned for 2010-11?

A: Jeannie Berger, our exhibits director,

has a full calendar of new exhibits for 2011.

Through the remainder of the year, we have

the following exhibits.

■ Eurimpressions, Oct. 1-30. Reception

Oct. 1, 5-7 p.m.

■ Concert by Tom Klema, Oct. 20, 7 p.m.

■ Mixed media works by Barbara Tobin

Klema, Julia Klema, Kate Aitchison, Rebecca

Barfoot, Louise Grunewald, Maureen May,

Kelsey Dignum & Megan Dignum.

■ Who’s New? An Exhibit by Emerging

Artists, Nov. 4-12. Reception: Nov. 5, 5-7

p.m.

■ Holiday Art Olé, Nov. 19 - Dec. 24.

Reception: Nov. 19, 5-7 p.m. Annual juried

exhibit and sale featuring work by fine

artists and craftspeople

Visit durangoarts.org for more information.

Q: If money were no issue, how would

you expand or improve the DAC?

A: The DAC’s mission includes the Four

Corners region. We need to do a better job in

some of the other communities and not be so

Durango-centric.

Durango has an amazing plethora of fine-

art galleries, and I believe the DAC should

focus more attention on them, and help them

incubate more business so their artists thrive.

The arts need to work together instead of

against each other. We need to eliminate

duplication of services wherever feasible.

I would like to see some of the empty

main street businesses become temporary

artist co-ops.

Since I’m the president of the Community

Foundation Serving Southwest Colorado, I

want to ensure that the DAC establishes a

savings account so that we will be protected

for a rainy day.

Q: What are some of the ways commu-

nity members can be supportive?

A: We do need more members from our

community of 50,000. Our goal is to grow

membership to 1,000. Currently, we are about

650 members, so we have a ways to go. An

individual family membership is $50 and, to

me, this is a real bargain.

Of course, I wouldn’t be doing my job if

I failed to mention that we need strong dona-

tions and corporate support. Since we don’t

receive any direct federal, state, county or

city support, managing a 17,000-square-foot

facility that is open seven days a week is a

definite challenge.

Q: The economy is still tough, and the

arts are being squeezed in both public

and private sectors. Why are arts centers

still relevant and worthy of support?

A: To answer this, let me quote from an

essay by Gary Steur, the former vice presi-

dent for private sector affairs for the

Americans for the Arts Council:

“I think it is important to start by remem-

bering that the art we create is probably the


HAL LOTT


primary way future generations will understand

and interpret our societies. A playwright started

the revolution that transformed Poland into a

democratic society. Every day, the lives of count-

less young people are literally being saved by the

meaning and focus the arts give their lives. Art

DOES matter.”

Steur continues: “The arts are good for our

local and national economy – they stimulate eco-

nomic revitalization. Cultural tourism is one of

several ways the arts have a direct economic

impact. They can also be used to bring life back

to depressed downtown urban areas and boost

real estate values.”

This is a primary focus of the Durango Arts

Center: to be an economic plus to our community.

Right: A saddle horn by Lisa andLoren Skyhorse is part of a display

in the DAC’s gallery on Sept. 3.

Opposite page: Rochford-Figgs,left, and DAC worker Jeannie Bergerhang a painting by artist Pat Smiley

in the DAC gallery on Sept. 1.

KARLA SLUIS

KARLA SLUIS


Garden HavensStory and Photos by Karla Sluis

A violet streptocarpus blooms Aug. 28 near the hand-builtwater feature in Kathy Arnold’s solarium inside her homein Ignacio. “The hardest part of the whole design wasmoving the big boulders into place,” she said.


Durango Garden Clubmembers offer tips forbringing the garden indoors

athy Arnold doesn’t need to bring her garden

inside for the winter – it’s already there.

The entire bottom floor of her Ignacio home is

a dirt-floor solarium. Visitors open the door to a

jungle of tropical plants, garden art, a stone waterfall and pond.

Arnold’s husband, Bernie, enjoys the element of surprise.

“You should see people’s faces when they see it for the first

time – especially when there’s 4 feet of snow outside,” he said.

A green haven in the home can bring joy to gardeners when

temperatures plummet and leaves begin to wither. People who

love plants can feel lethargic and grumpy in mid-winter. Sitting

a sunny space filled with plants – whether it’s a window, a

sunroom or a giant solarium – is great therapy for cabin fever.

“When the house is all closed up, the plants cleanse the air,”

said Cherrie Lum, a member of the Durango Garden Club along

with Arnold. “I like to take breaks in our sun room in the winter

with all the green around. It makes me feel good.”

That feel-good factor is a good motivator for beginning

indoor gardeners. The main considerations for growing plants

inside are light, design, plant choice, water, temperature, fertil-

ization and propagation. It’s easier than it sounds, Arnold said.

“I do better gardening indoors than I do out.”

The first step is to choose a space with plenty of bright light.

A solarium added on to the home is a major investment, but it’s

perfect for sun-loving flowering plants. Arnold’s plants thrive

with light from a large, south-facing window. Lum has a small

sunroom that faces northwest. Most plants do best with 7 to 12

hours of sunlight per day.

Like all types of design, an indoor garden plan is a matter of

personal taste. The space should reflect what you like and who

you are. Arnold started with heavy boulders – a major structur-

al challenge – and built around the focal point of the water

feature. Goldfish, flowering plants in pots and whimsical garden

sculptures add texture and color.

For vertical interest, Arnold grows dramatically long hanging

plants, ivy creeping upward and a wall decorated with antiques

from her grandparents’ farm. Tree-sized palms and ficus reach

up to the ceiling, and are planted directly in soil mulched with

wood chips. Instead of stone pavers, slices of a cedar tree cut

down on the property create an interesting path.

Plant choice is an art form in itself. It’s a good idea to play

K

with leaf shapes and textures, because getting plants to flower

in the winter can be a challenge. Lum likes to grow a burgundy,

spiky New Zealand grass for its color and shape contrast to

round green leaves.

Lum’s plants migrate in pots. They enjoy a summer vacation

out on her deck, and come back inside in the fall. She grows

more than 50 types of houseplants, such as begonias, lipstick

plant and jade plant, as well as kitchen herbs for use in cooking.

She’s also had good luck in turning an annual into a perennial.

“Many plants are sold as annuals, but they’re not – they’re

just not hardy in this zone,” said Lum. “A lot of people think

they are throwaway plants at the end of the season. But you

might want to try to bring something like that indoors and see

what happens.”

Lum likes to add a pop of color by mixing and matching

glazed pots. They are not on wheels, so she has to lug them back

and forth each season.

“I lift weights and work out so I can do my plant rotation,”

she said with a laugh.

Arnold’s tropical plants grow happily in the diffuse, indirect

light of the solarium. Some of her giant, Rapunzel-like ferns

hanging from the ceiling are more than 13 years old. Geraniums,

violets, chrysanthemums, lobelia and streptocarpus add color in

pots. She would like to have more flowers, and said she wishes

she had included skylights for that reason.

Both Lum and Arnold say their plants are not fussy about

indoor temperature or humidity – even with fluctuations of winter

heating systems. Lum says she thinks a large grouping of plants

creates its own humidity and doesn’t require extra moisture.

When watering plants, more is not better.

“I think more plants are killed by overwatering than underwa-

tering,” she said. “Wet roots that don’t get enough oxygen will

start to rot.”

Lum uses melted snow or water from a fish pond to water her

plants. The water is free of chlorine and rich in minerals. It’s a

habit she learned from her mother. She uses time-release fertil-

izer pellets in the spring, during the plants’ growing time.

Arnold gives her plants a small application of Miracle Gro every

month or two.

Both gardeners say friends and family view them as plant

adoption agencies. They take in and nurture the bedraggled

annuals others can’t bear to see killed by frost, or the pot-bound

trees that have grown too large for a small space.

Propagation is part of the fun of indoor growing, too. Both gar-

deners have had success growing new starts from cuttings, such

as ivy and geranium. Arnold likes to take starts from potted plants,

root them and plant them back with the mother plant to create a

fuller look in the pot. The women say some of their best-per-

forming plants are sentimental favorites that grew from cuttings.

“It’s nice to look at a plant and think of the person who gave

it to me,” said Lum. “There’s a little history there.”

“I think more plants are killed by overwatering thanunderwatering. Wet rootsthat don’t get enough oxygen will start to rot.” – Cherrie Lum, Durango Garden Club member


Top left: Slices of a cedar tree trunk cut down on Kathy Arnold’sproperty are used as pavers in the dirt floor of her solarium.

Opposite page: Arnold accents her indoor garden spacewith whimsical sculptures, such as these bright ceramicmushrooms. A wall-art collection of rustic items came fromher grandparents’ farm. The tendril of ivy gracefully climbingthe wall is nearly 12 feet tall.


DURANGO STYLEFASHION:



nough with the jokes.

Durango is not the “worst-dressed” city in America, an old

title bestowed by USA Today in the late 1980s.

Sure, you may see men wearing thermals under ripped shorts,

or women in cocktail dresses with flip flops, or athletic wear

masquerading as office attire. But in the 20 years since the goofy award was

bestowed, the Durango area has changed.

“It has become more sophisticated and cosmopolitan just in the last five

years,” said Lynn Campbell, who co-owns the clothing shop Smelter’s

Coalroom with Judy Campbell. The store has been in business for more than

30 years. “I think the change is good. It brings in vitality and enthusiasm.”

We’re not poorly dressed – we just forge our own fashionable path. From

Harley-riding county commissioners to bona fide cowgirls – this region rep-

resents a place where you can express your fabulous, unique self.

On the following pages, you’ll see real people shine as they model clothes

from local retailers. The “look” that’s most fashionable in the Durango area

might be called “mountain chic.” La Plata County Commissioner Kellie

Hotter, who was one of the clothing models, said our fashion exemplifies

the uniqueness we have here. Hotter said she would define local style as

“anything goes.”

“We might have a nice 9-to-5 look, and then right after hit the mountain

or river or ski slopes,” she said. “The diversity we live in our private lives is

reflected in our public appearance.”

Comfort is important for many locals. Just look at the footwear: River

sandals are far more popular than heels. The relaxed attitude is especially

evident at formal events. Invitations sometimes recommend “Durango

Formal” attire, which makes Hotter chuckle.

“It means everything from cocktail dresses and heels and men in suits all

the way down to jeans and flip flops with a nice blazer,” she said. “It

depends on where you’re going and what’s your mood. We run the gamut,”

said Hotter.

Campbell says she sees a new sense of creativity in the national fashion

scene that the Durango area seems to embrace. She said more women

designers are entering the industry, which brings out a feminine style.

“It’s important for women to remember that we’re still girls at heart,” said

Campbell.

She tells a story about a female blacksmith from Farmington who came

into the store dressed in basic jeans. She said she was attending her first

gallery opening to show her work, and she asked Campbell to help her “look

like an artist.”

“I cannot describe the smile that came on her face when she saw herself

in a new, feminine outfit. She just glowed.”

Like Hotter, the politician and free spirit, or Campbell’s customer, the

blacksmith and artist, we seek clothes that fit the facets of our personalities.

“When we get dressed in the morning, we try to be artful for ourselves,”

said Campbell.

Anything goes.

Story by Karla SluisPhotos by Hal Lott

La Plata CountyCommissionerKellie Hotter wears a DreamSacks skirt ($69),cami ($65) andKatherine Barclaysweater ($109)from DurangoTraditions (658Main Ave.). Thevintage MustangGT 500, providedby Len Goebel, isparked at theDurango TransitCenter.

E

22 – Name of Publication Here22 September 19, 2010 – Durango Living Fall Edition


Above: Kellie Hotter stands next to a car at the Durango & Silverton Narrow Gauge train station wearing a Flair skirt ($95), Flair crinkle jacket ($89) and Kleids tank with rhinestones ($36) from Durango Traditions (658 Main Ave.)

Above: Hotter stands next to a Harleymotorcycle provided by Kirk James wearingMaker of True Originals jeans ($68) and aPaparazzi jacket ($96) from Giddy Up 409(680 Main Ave.)

Left: Hotter pairs the Flair skirt ($95) with a Lana Lee crewneck top ($45) andJoseph Ribhoff duster ($165) fromDurango Traditions.

Opposite page: Hotter travels in style atthe Durango Transit Center in a Lana Leejacket ($92), Kleids Two Shirts In Onetank ($36) and Not Your Daughter’sJeans. ($135) from Durango Traditions.


Left: Morsewears a Skullyshirt withembroidery($79.95, seedetail, above),and belt ($68)and buckle($58) fromAppaloosaTrading Co.

Left: Zach Morse, a broker for Prudential Triple S Realty, stands at the La Plata CountyFairgrounds arena wearing a Kakadu Tradersduster ($166) and Ryan Michel shirt ($124)from Appaloosa Trading Co. (501 Main Ave.).

Below: Morse wears a Ryan Michael blue shirt ($124) and Appaloosa belt ($94)from Appaloosa Trading Co.



Right: Rappwears BrazilRoxx jeans

($178). On thebench next

to her is a leather handbag

($179) fromAppaloosa

Trading Co.

Far right: Rappwears Miss Me

jeans ($98), Ryan Michel silkblouse ($79.95),belt ($158) and

buckle ($42). Onopposite page,

lower right, Rapp wears

a leather jacket($575) fromAppaloosa

Trading Co.

Right: AnneRapp, owner of

Rapp Corral,wears a VintageRose silk dress

($169), onyx andsilver earrings

($249) fromAppaloosa

Trading Co. andDanitak shoes

($30) from Silk Sparrow

(809 Main Ave.).


RIght: KirkKomick, owner ofRochester Hotel,

wears ModernCoast shirt

($89.77), andBarry Brickenjeans ($125)

from Stuart’s ofDurango (713

Main Ave.).

RIght: Komickwears a Jhane

Barnes shirt($119.77) andBarry Brickenjeans ($125) from Stuart’s of Durango.

Right: Marronworks for

the DurangoSports

Club as an inventory

control/billing

coordinatorand yogainstructor.

Relaxing onthe patio of

Cosmopolitanrestaurant,

she wears aLinda Segal

dress ($179)from Giddy-

Up 409.

Left: AnnMarron wearsa Kensie dress($88) fromGiddy-Up 409(680 MainAve.).

Below: Komickwears a Ibizawool coat($398), TommyBahama plaidshirt ($98) andMckenzie Tribejeans ($105)from Stuart’sof Durango.

Above: Marron wears a Mai Tai Blue longdress ($44) from Silk Sparrow (801 Main Ave.).

Right: Komick stands in the garden at theRochester Hotel wearing a Hugo Boss T-shirt($78), Ibiza coat ($398) and McKenzie Tribejeans ($105) from Stuart’s of Durango. Stitch,Komick’s Boston terrier, is the hotel’s mascot.


28 – Name of Publication HereName of Publication Here – 28


Left: Komickreads a newspaperwearing aTommy Bahamashirt ($99.77)and BarryBricken linenjeans ($125)from Stuart’s of Durango.

Below: Marronclimbs the stairsat Nobody’s Innwearing 1921Carly Streetjeans ($129)and crossovertop ($48) fromRose Pedals(1485 FloridaRoad, A-104).

Above: Marron holds a yoga pose wearing an Ice Breaker tee ($48) and Deva pants ($90) from Rose Pedals.

Right: Marron wears KOS USA pants($43.99), hooded jacket ($45.99),

and black and white top ($29.50) from theDurango Sports Club (600 Florida Road).

Above:Marron relaxes in equestrianpants ($110) and Au RenJacket($165) fromSmelter’sCoalroom(801.5 Main Ave.).


Above: Melody Connell, a dispatcher for Durango

La Plata EmergencyCommunications Center,

stands on a bench along theAnimas River Trail wearing a

Brazil Rox dress ($175),black dance tights ($30)

and taupe top ($24) from Smelter’s Coalroom

(801.5 Main Ave.).

Top right: Connell wears aCosabell dress ($191.50)

and Baklava scarf ($43.40)from Smelter’s Coalroom.

Bottom right: Connellcrosses a bridge along the trail wearing Tribal coat ($185) and Tribal

pants ($67) from EurekaClothing Accessories and

Gifts (928 Main Ave.).

Lean&Green DécorStretch the dollar, save the planet with secondhand items for the home

Story and photos by Karla Sluis


or sale: Ripped jeans. Rusty iron

headboard. Beat-up wicker chair.

Is it trash or treasure?

Durango’s secondhand sales

experts will tell you it’s all treasure – it just

depends on your perspective. The legs of the

jeans became patio-umbrella pouches. The

headboard found a new home as a garden

trellis. And with a spray-paint makeover, the

chair is hip and modern again.

“So it’s been used once. Why not give it

a second life?” said Mary Thomas, senior

assistant manager at the La Plata County

Humane Society Thrift Store. “You can be

creative and green.”

With concerns about the economy and

the environment, buying used makes good

sense – and it can be fun. Think of the three

Rs – reduce, reuse, recycle – and reframe

them as cheap, unique and creative.

The first goal with secondhand shopping is

reducing the flow of cash from your wallet.

Thrift-store finds can be stunningly cheap. You

might even hear people gasping or see little vic-

tory dances in the aisles when they come across

a steal.

“Sometimes you’ll find the exact same

thing new, but here it’s a third of the price,”

said Margaret Centofanti, who also works at

the LPHS thrift store. She thinks customers

also appreciate that their money will help

animals and the local economy instead of

big corporations.

Exquisite, high-end items can also be

found at a fraction of their original price,

according to Jane Gould, an antique dealer

for Durango Antique Market. She calls the

business “Durango’s biggest department

store,” with 8,000 square feet of furniture,

artwork, sculpture, glassware and more.

“There’s so much out there that people

aren’t aware of,” said Gould.


FAbove: Wicker chairs before (left) andafter (right) a coat of glossy spray paint.Top: A Tiffany lamp ($195) illuminates awardrobe ($600) at Re Deau Furnishings.

She offers an example of a Baccarat

crystal glass that costs $50 new that could

be found at an estate sale or antique store

for half that price.

“I know people who have bought a new

home and completely filled it with new fur-

nishings and artwork,” said Gould. “It’s

insanely expensive. To me, it’s such a waste.”

Gould recommends auctions and estate

sales because they’re accessible for begin-

ning antique shoppers. She says people

who are unsure about interior design or

confused about purchases might hire an

interior designer, just for an hour or two.

An expert can help them create a vision

and formulate a shopping list.

The second command of recycling is to

reuse. Perspective is again important here:

It’s not old, it’s unique.

June Bowman, owner of Re Deau

Furnishings in Durango sells quality used

furniture and décor at her shop across from

Sonic Drive-In. On Aug. 24 in her store,

she lovingly touched a beat-up 1920s cabi-

net with intricate carvings. Her husband

calls it junk, but she disagrees.

“It just needs a little work,” said

Bowman. “There’s still a lot of life in some

of these older pieces.”

She said some old furnishings are testa-

ments to American ingenuity and crafts-

manship that should be repaired or restored

– not thrown away.

Durango is an eclectic town, she said,

and people are open to secondhand pur-

chases because they want something differ-

ent, not cookie-cutter new. Items in her

store include a one-of-a-kind red stained-

glass coffee table, a handmade dining table

and vintage 1950s dressers.

An item is considered an antique if it’s

over 100 years old, Bowman said. She has

seen many trends come and go, but two

stand out over time and are popular in the

Durango area: the Western look with cow-

boy art, saddles, lodge style and cabin

accessories; and Arts and Crafts, which is

her personal favorite. Authentic pieces in

both styles are desirable because they have

a weathered, classic look.

Bowman was in the antiques business

for 15 years, and then worked as an apprais-

er for the Habitat Home Supply Store. She

retains their mission of reusing items as a

green alternative to new purchases.

“I’m trying to keep the landfill from

getting full,” she said.

Many customers share her philosophy.

Bowman said a very prominent Durango

family has spent about $3,500 in the store

because the wife promised her husband she

would only decorate “green” instead of

buying new. Some people also have sensi-

tivities to chemicals in new furniture, and

older pieces can be a better choice.

Customers at Re Deau are often con-

solidating two households, or they are

older people who want to downsize. They

can sell quality items to Bowman, or put

them on consignment.

When buying used furniture, Bowman

suggests customers try a few basic tests.

Pull out dresser drawers to make sure they

slide easily. With fiberboard, look for split-

ting or weathering at the corners and feet.

Check the arms and seats of sofas to make

sure they are not slumped, which can indi-

cate something broken in the frame.

An eclectic style is a great match with a

secondhand store. If a dining room table

doesn’t have chairs, you can find a set and

paint or slipcover them to match.

“It’s amazing what spray paint will do,”

said Bowman, showing the “before and

after” of two wicker chairs. One is tan and

very worn, but its mate has a glossy, modern

espresso finish.

Thomas and Centofanti are in charge of

the creative displays at the Humane Society


Right: An antique milk can ($60) is one ofthe decorative items for sale at Re DeauFurnishings in Durango on Aug. 24.

thrift store. Their work can inspire shoppers

to add finishing touches to walls, tabletops or

shelves. The women, along with store direc-

tor Candace Kane-Hedrick, each have a

knack for mixing and matching bits and

pieces into a pleasing display.

Thomas designs the Unique Boutique

section, just behind the counter at the store.

It features vintage items, “plus the goofy and

offbeat. I like whimsical stuff.”

She recommends finding one key piece

you love, then building around it in comple-

mentary colors or in the same theme. Her

current display theme could be described as

“vintage feminine travel,” with old post-

cards, filmy pink tulle and silver toiletries.

“It’s like a little story,” said Thomas.

“You’re creating a mood.”

Choosing colors for walls or a grouping

of décor can sometimes produce anxiety.

Centofanti has an easy solution.

“What color do you like seeing? Which

one makes you happy? That’s where to start.”

Decorating a home is not like doing math,

Thomas says. Nothing is right or wrong. She

says director Kane-Hedrick creates the

Western section of the store. She likes the

cowboy and ranching look that’s worn and

dusty. Sometimes she includes a rock or a

funny piece of wood for effect – and people

will buy it. Quirky used pieces are a great

way to express your personal style.

“Don’t decorate your house for other peo-

ple,” said Centofanti. “You should please

yourself.”

The last of the three Rs – recycle – is

where creativity and ingenuity are unleashed

on secondhand goods.

Thomas said she will sometimes ask cus-

tomers what they plan to do with an item.

She is often surprised by the answers, such

as the man who used jean legs for a patio-

umbrella bag. A woman bought a lamp shade

to take the wire out and use it to make hoops

for doll skirts. Local artists come in with the

intent to create art out of recycled goods.

“I’ll ask customers if they want me to

wrap china and they say, ‘No thanks, I’m

going to smash it up’ to use for mosaic

pieces,” said Centofanti.


“So it’s been used once. Why not give it asecond life? Youcan be creativeand green.”– Mary Thomas, senior assistant manager at the La Plata CountyHumane Society Thrift Store

Right: Vintage dishware and decorativeitems are arranged in a bookcase at Re Deau Furnishings in Durango.

Below: Kitchenware with a mauve themeis displayed at the La Plata CountyHumane Society Thrift Store. WorkerMargaret Centofani has fun mixing andmatching colors in the kitchen department.


Above: A delicate vintage hat perches on top of a pink-themed display in the Unique Boutique section of the LPHSThrift Store. Mary Thomas, senior assistant manager, is incharge of the department, which she says is a collection ofvintage, offbeat and whimsical items.

Top: Candace Kane-Hedrick, director of the thrift store, created this display for the Western section, which featurescowboy gear, ranching items and clothing.

By Karla Sluis


t takes a village to raise a local product.

That’s the viewpoint of Neil Hannum, the

owner of a new business in Durango called Chip

Peddler. He’s riding on the momentum of two

strong trends – local food and local economy.

In his previous job in marketing design at Creative

Conspiracy, Hannum said he was always “shining up

someone else’s apple.” He craved a new challenge.

In Leadership La Plata classes, he studied the bene-

fits of creating an economy based on local goods.

“I asked myself ‘what can I create with local ingre-

dients and sell and market to locals?”

He discovered his own proverbial apple: the potato.

The starchy root and sunflower oil are plentiful in the

region, so he decided on potato chips. Hannum said

he’s always had an interest in cooking, and at one time

considered culinary school.

“But I didn’t have my grandma’s secret recipe for

chips or anything. This product was just a good fit.”

Current products, which are all gluten-free and

MSG-free, include salted and barbecue flavors. He

sees these two products as perennials like Ska’s True

Blonde & Pin Stripe.

Hannum has tried interesting flavor variations, such

as salted varieties with coconut sugar, cumin, honey

mustard and cinnamon sugar. Following Ska’s model,

Hannum will continue to experiment with seasonal

variations. A new Lime & Sea Salt Tortilla chip will

launch in a new package at major retailers before the

holiday season.

Chip Peddler

is on adventurous

ride as he balances

products, marketing

and community

CRUNCH TIME


I

In line with his mission, Hannum tries to use local ingre-

dients whenever possible.

“Sometimes it’s an effort,” he said.

He buys potatoes from Navajo Mesa Farms in

Farmington for most of the year, corn from Colorado and

Adobe Millings barbecue seasonings.

Chip Peddler, which was launched in April, is housed

in a manufacturing site in Bodo Park. Marketing work is

familiar for Hannum, but every day is a new learning

curve with production. Potatoes, oil and salt seem like

simple ingredients to make a chip, but their combination

is complex. Hannum had to learn the chemistry of the

crunch, including the differences in cooking starches

between “washed” chips like Lays and “kettle” chips that

are thicker and cooked in a different way. His chips are

officially kettle-style chips.

The suggested retail price for a 2-ounce bag ranges

between $1.89 and $2.25; larger bags of 5-ounce chips or

8-ounce tortilla chips range from $3.99 to $4.99. Chip

Peddler products can be purchased locally at Durango


HAL LOTT

Bowls containing various flavors of chips are ready for packaging at the Chip Peddler production site in BodoPark. Left: Chips reach the end of the assembly line afterthey are cut, fried and dried in a machine on Aug. 30.


Deli at the La Plata County Airport, Dietz

Market, Ska Brewing, Serious Texas

BBQ, Nature’s Oasis, Durango Natural

Foods, Mountain Air Gourmet, Durango

Coffee Co., Durango Wellness Center,

PJ’s Gourmet Market and Honeyville.

Local food has strong support in the

Durango area, and Hannum sees a promis-

ing future through joint efforts. He is

interested in the idea of combining forces

with local food producers in Bodo Park,

such as Zuberfizz, Desert Sun and others.

He said a joint manufacturing group might

have the power to market and place prod-

ucts in local branches of big stores like

Wal-Mart.

“We could care less where our win-

dows, shoes, clothes or trash cans come

from,” he said. “But when it comes to our

food, we are wary – i.e. the egg issue –

about where it comes from and if it’s

safe.”

Wheeling and dealing go together for

Hannum. Bikes are essential in his life,

and they are reflected in his logo design of

a vintage bicycle rider. He supports the

local biking community and works to pro-

mote non-motorized transit. Running a

business is time consuming, but staying

connected to others is worth the effort, he

said.

“I don’t think any one of us gets where

we are by ourselves. I might have not

made it without someone’s help,” he said.

“It’s important for that reason to engage

yourself and give back.”

HAL LOTT

Neil Hannum, owner of Chip Peddler in Durango, mixes flavorings and spices inwith chips Aug. 30 in Bodo Park. Hannum launched his business in April.

“We could care lesswhere our windows,shoes, clothes ortrash cans comefrom. But when itcomes to our food,we are wary – i.e. theegg issue – aboutwhere it comes fromand if it’s safe.”– Neil Hannum, owner of Chip Peddler


Avoid leathery textures and gamey

flavor with proper cooking techniques

When the autumn hues begin to

lightly dust the landscape and the

warm summer nights become

brisk and cool, the change of

weather can only mean one thing… hunting sea-

son! For many locals and area outdoorsmen, a

successful hunt will lead to a full freezer and an

abundance of wild game meat.

Wild game has become increasingly popular

in recent years. It’s found on plates at trendy

restaurants, available at specialty shops and even

featured at supermarkets. Yet wild game meat

still has a tainted reputation. A fear of “wild” or

“gamey” taste often turns most away from even

trying the meat, let alone attempting to prepare a

meal with it. Homemade game dinners often fall

short due to improper care and preparation of the

meat.

“Virtually all of the so-called wild or gamey

taste in big game is because of poor processing

by the hunter, not the intrinsic quality of the

meat,” said Wendy Rice, a family and consumer

science education agent at the La Plata County

Extension office. Creating quality flavor begins

in the field, immediately after harvest. Hunters

must properly care for the meat long before it

reaches the freezer or the dinner plate.

Big game is an excellent option for healthy

protein, as it is notably leaner than beef and pork.

However, because it is leaner, it can easily become

tough and dry when overcooked or cooked incor-

rectly. Learning to avoid certain pitfalls and how

to properly handle the meat can maximize the

flavor and enhance the natural taste.

Many cooks try to prepare wild game like

domestic meat, only to have it turn out leathery

and parched. Game meat should be cooked with

moist heat and kept on the rare side – never

beyond medium rare. The only exception is bear

meat, which should be cooked thoroughly like

pork. Since game meat is low in fat, the trick is

to keep the juices in or provide juices of your

own with marinades and oil bastes. Wild animals

do not develop a heavy layer of fat like domestic

WildGame:A Truly PricelessTreat38 September 19, 2010 – Durango Living Fall Edition

TRACY WILLBANKSGame meat is tender when it’s finished with a topping of brown sugar,butter and ketchup in Big Game Baked Round Steak (recipe Page 40).


livestock, but it is wise to remove all connective tissues, bones and

fat because it has a strong taste and will affect the flavor of the meat.

Big-game meat can be even tastier than choice beef if its natural

and distinctive flavor is highlighted properly. Follow these tips, and

your next wild game recipe will leave your mouth watering for more.

■ Always pre-heat the cooking surface. Meat should be cooked

quickly because of its low fat content. Brush or spray the grill or pan

with oil before cooking. The added fat helps prevent sticking and

drying out.

■ Cut meat in thick slices to avoid moisture loss.

■ Cook meat to medium rare to medium for optimum flavor and

texture. Because of its high protein and low fat levels, elk will con-

tinue to cook for a while after it is removed from the heat. Allow

the meat to rest for 5 to 10 minutes before cutting and serving.

■ Elk can be substituted for beef in any recipe as long as attention

is given to quick cooking, moist heat and not overcooking product.

Here are some cooking methods that are ideal for wild game:

■ Pressure cooker. Add 1 cup of liquid and use a trivet or basket

inside cooker.

■ Slow roasting or baking. Use low, moist heat temperature of

275ºF. Use a meat thermometer for a roast, and cook it to 130ºF; the

meat will continue to cook after it’s removed from the oven. Searing

the meat prior to roasting and allowing it to rest before serving helps

the meat retain its natural juices.

■ Oven broiling. Move the rack one notch farther away from the

heat than the notch you would use for beef.

■ Sauté or stir fry. Cook 30 to 40 seconds over high heat. For

½- to 1-inch thick cuts, cook one minute on each side over high heat.

■ Grilling. For ½- to 1-inch thick cuts, cook one minute on each

side over a high flame.

■ Barbecuing. For 1½-inch thick steaks or medallions, cook 2

minutes each side

■ Outdoor grilled steak. Move rack up, or use a slightly cooler

fire. Partially thaw steaks in refrigerator or microwave (not on coun-

tertop). One hour before grilling, sprinkle both sides with seasoning.

Don’t add salt until end of grilling. Grill to medium, approximately

5-6 minutes on each side.

■ Fajitas grilled outdoors. Thaw meat and marinate in fajita sea-

soning several hours or overnight. It is easier to grill pieces on a small

mesh grate or rack, and cut larger pieces to size after they are cooked.

Marinades can tenderize, enhance or disguise game flavors to suit

your preference. Here’s a basic marinade recipe: Blend 1 cup red or

rosé wine, ½ cup soy sauce, ¼ cup low-fat Italian dressing. Cover

meat with marinade (or try milk, fruit juice, or tomato juice) and let

it stand in refrigerator for at least 24 hours.

Many cooks try to prepare wildgame like domestic meat, onlyto have it turn out leathery andparched. Game meat should becooked with moist heat andkept on the rare side – neverbeyond medium rare.

Bear Carne Asada ■ 12-15 red chile pods, stems

removed, soaked in water overnight■ 2½ pounds of bear meat, cut up

into 1-inch chunks■ 1 medium yellow onion, chopped■ Salt to taste■ Garlic powder to taste■ Small amount of waterPlace chile pods, onion, garlic and

salt in a blender. Add enough waterto create a paste.

Take chile paste, and cover bearmeat thoroughly.

Place mixture in a large crock poton low for 8-10 hours. Serve withcheese, onions and tortillas.

Recipe courtesy of DanielleKirkpatrick

RECIPES

More recipes, Page 40


Big Game Baked Round Steak■ 2-3 pounds of boneless deer or elk round steaks■ ½ cup of all-purpose flour■ 2 teaspoons salt■ ½ teaspoon pepper■ Butter or margarine■ 2-3 tablespoons olive oil or vegetable oil■ 4 tablespoons finely chopped onions■ Toppings: brown sugar, ketchup, basil leaves■ ¼ cup of beef broth or venison stockHeat oven to 350°F. On sheet of wax paper mix flour,

pepper and salt. Dip steaks in mixture, completely cover-ing meat. In large skillet, melt 1 tablespoon of butter ormargarine and 2 tablespoons of oil over medium-highheat. Add steaks, and brown both sides. Keep drippingsin skillet, set aside. Arrange steaks in a 9 x13” dish.Sprinkle with onion and top each steak with 1 teaspoonof brown sugar, 1 teaspoon of ketchup (spreading overtop of steak). Sprinkle basil and dot each steak with butter. In your skillet with drippings, add broth or stock.Cook over medium heat for 1 minute, stirring to loosenany browned bits. Add to casserole dish. Cover with aluminum foil. Bake for about 45 minutes. Remove foil, ifmeat appears dry, add a small amount of stock or water.Bake for an additional 15 minutes until browned on top.

Recipe courtesy of Tracy Willbanks

Four Corners Casserole■ 1 pound ground elk meat■ 1 onion, chopped■ 15-oz. can potato soup■ 1 cup milk■ 5-ounces diced green chiles■ ¾ package macaroni or other pasta■ Grated cheeseBrown meat and onions. Combine ingredients into

casserole dish. Top with grated cheese. Bake at 350°Ffor 30 minutes.

Recipe courtesy of Wendy Rice

Southwest Lasagna■ 12 corn tortillas■ 2 pounds ground elk meat■ ½ cup chopped green chiles■ ½ onion, finely chopped■ Shredded cheese■ 1 can cream of celery soup■ 1 can cream of mushroom soup■ 1 small jar mild picante sauceBrown meat and onion. Add soups, green chiles

and picante. Tear tortillas into small pieces and line 9 x 13”

casserole with half of the tortillas. Spread a layer ofmeat sauce, sprinkle shredded cheese.

Repeat layers. Bake at 350°F until cheese is melted.Recipe courtesy of Wendy Rice

Elk Meatballs■ 2 pounds ground game meat■ 1 egg, slightly beaten■ ½ teaspoons pepper■ 2 teaspoons grated onion■ 2½ cups pineapple juice■ ¼ cup flour■ 1 cup fine breadcrumbs■ 1 teaspoon salt■ ½ cup milk■ 1-2 teaspoons oil■ 1 cup barbecue sauceMix together meat, crumbs, egg, salt, pepper, milk,

pepper and onion. Form into small meatballs. Brown meatballs in oil. Combine pineapple juice, barbecue sauce and flour.

Add the meatballs to the sauce. Bake in casserole for one and half hours at 350°F

degrees.Recipe courtesy of Wendy Rice

Three-Alarm Chili■ 5 pounds stew meat (¾” cubes)■ 1 or 2 green chiles■ 1 large onion, chopped■ 4 cloves garlic, minced or pressed■ 2 large firm-ripe tomatoes, cored, peeled, seeded

and chopped■ 15 ounces tomato sauce■ 12 ounces beer■ 2 teaspoons dried oregano leaves■ 2 to 3 teaspoons coarsely ground black pepper■ 1½ tablespoons ground cumin■ 1 tablespoon paprika■ 1/3 cup New Mexico chile, ground■ Water■ SaltCut chiles in half lengthwise and scrape out seeds

and veins; cut off stems. Chop chiles fine. Add oil to a6- to 8-quart pan over medium-high heat. Add meat, aportion at a time, and cook until well browned on allsides. Sauté onion and garlic and stir often until onionis limp, about 5 minutes.

Stir in tomatoes, tomato sauce, chopped chilies,beer, oregano, pepper, cumin, paprika and groundchile; stir well Bring to boil, cover, reduce heat andsimmer until meat is very tender when pierced, about2½ hours; stir occasionally. Salt to taste.

Recipe courtesy of Wendy Rice


TRACY WILLBANKSElk steaks dredged with flour sizzle in a pan during the preparation of Big Game Baked Round Steak (recipe at left).


The winners


are... DURANGO’S BEST PIZZA & BEST BEER CONTEST

By Karla Sluis


What’s the secret ingredient thatdefines the top tastes in Durango?

Love. “It sounds cheesy, but it’s true,”

said Stacy Maloney, co-owner ofOlde Schoolhouse Café with herhusband, Terry.

The café won the title of “BestPizza in Durango” and CarverBrewing Company won “Best Beerin Durango” after a month-longcontest promoted in The DurangoHerald. There are a lot of greatpizza places and award-winningbrewers in our region, and the com-petition was close. But the awardcan only go to the favorite. Bothwinning businesses received a pileof compliments, although somewere slightly biased.

“By far, Carver’s is the best beerI’ve EVER tasted,” wrote onevoter. “I like the fact that they’vestayed in-house only… it makesthe beer special. And the brewer isan amazing person! (He’s myson!)”

Herald readers

vote Carver’s

‘Best Beer’ and

Schoolhouse

‘Best Pizza’

Left: Jack Rabbit Pale Ale has a big fan base at Carver Brewing Company.

Opposite page: Olde SchoolhouseCafé’s “Vinny Pizzarino” is a customerfavorite. It includes pepperocinis, pesto sauce, pepperoni, sausage,mushrooms and basil.


The Schoolhouse rocks

Olde Schoolhouse Café islocated on Hwy. 550 betweenDurango and Durango MountainResort. Stacy Maloney said shethinks readers like her pizzabecause everything that goes intoit is fresh and homemade.

“It has to do with altitude andclear and fresh water up here. Weslow-bake our pizzas. They maytake a while, but they’re worth it.”

It took Maloney a while to getthe formula right for high-altitudecrust, which includes high-glutenflour and the right temperature ofwater.

“But after 15 years, we’ve got itdown,” she said. The café’s 15-yearanniversary is coming up Oct. 1.

One reader waxed poetic aboutthe joys of eating Schoolhouse pizza:

“It’s the hearty, slightly spicysauce, but not over seasoned…just right, and never too much ortoo little. The cheese is real, fresh,melty and has to be pulled awayon each bite …and the crust!Crispy on the outside, just perfect-ly chewy, yet firm enough to holdthe mighty deliciousness on top.”

More than one reader agreedthat the Schoolhouse rocks.

“The pizza is great and origi-nal,” said a voter. “When friendscome to visit from out of town,it’s the first place I take them toeat. I have heard nothing but ravesabout the delicious pizza.Recently, my grandson had his21st birthday and he wantedSchoolhouse pizza for his party.He came from Salt Lake City justto eat the pizza.”

“Even though they are not inDurango city limits, they are thebest this area has to offer andworth the drive,” said another.

Maloney said customers likethe specialty pies, which were cre-ated by her husband. The “VinnyPizzarino” is a customer favorite,she said. It has pesto sauce, pep-peroni, sausage, mushrooms, pep-perocinis and basil.

Maloney said the Vinny is herfavorite, too.

Located high in the pinesalong a beautiful stretch of high-way, the schoolhouse is a favorite

stop for tourists, skiers, hikers,bikers, campers and other out-door enthusiasts.

“There’s nothing better thanskiing a day at DMR and sittingdown at the Schoolhouse for apepperoni pizza,” said one voter.

Maloney said visitors who owncondos in the area are repeat cus-tomers. But she says locals areimportant because they keep thebusiness going in the slow times.

One local checked off the rea-sons he keeps going back: “Taste,ingredients, cost and environ-ment. Hit, hit, hit and hit.”

Carving out a niche

Erik Maxson, Carver’s headbrewer and part-owner, happilyaccepted the “Best Beer” honor.

“We don’t make a lot of noise,but it’s nice to know that the peo-ple in Durango appreciate whatwe do,” he said.

Carver Brewing Company,located at 1022 Main Ave., isowned by Jim and Bill Carver,Mike Hurst, Aaron Seitz andMaxson. It has been a brewerysince 1988. The DurangoBootleggers Society, made up of thetown’s four award-winning craftbrewers, has a friendly camaraderie.They engage in a “different kind ofcompetition,” Maxson said.

“We’re not trying to beat thoseguys down. Their efforts have ele-vated all of our games.”

One Herald voter said Carver’slocal focus is what sets them apart– even from national brewers.

“I think the fact that they limit

“Taste, ingredients, cost and environment. Hit, hit, hit and hit.”– Herald voter describing Old Schoolhouse Café

HAL LOTT

Above: OldeSchoolhouseCafé ownerTerry Maloneyslides a pizzainto the ovenSept. 3.

Left: Caféowners Stacyand TerryMaloney posewith their kids,Maggie andCassidy.

See Page 46


Motorists must grit their teethand grip the wheel for just a littlewhile longer along the FloridaRoad construction zone. In earlySeptember, it’s still a jarring one-way obstacle course. But busi-nesses along the route know theywill survive – and thrive – oncethe work is finished.

“We’re excited to see the road

improvements,” said Marcy Miller

of Blue Sky Hydroponics. “We’re

looking forward to getting a new

street light out front that will high-

light our store. The road should be

safer and more attractive too.

Thank you to all our customers for

their continued support!”Durango residents approved

the project in 2008, which recon-structs Florida from the junctionof East Third Avenue and 15thStreet to East Animas Road(County Road 250). The roadwork was supposed to begin inJanuary and last 12 months, but

the start of heavy constructionwas delayed by heavy weatherthis winter.

In spite of its slow progress,the project is coming along.Officials say two-way trafficshould be restored this month toFlorida Road between East ThirdAvenue and Riverview Drive.Project Manager Peter Searlenow says the project’s primarytraffic features will be completedby the January deadline, but somedesign elements may be late.

The finished project will fea-ture the following improvements:

■ 5-foot-wide bicycle lanes inboth directions.

■ Street lighting.■ Signalized crossings.■ Reduced grade at 15th Street■ Center left-turn lanes.■ Riverview Drive roundabout■ A four-way traffic signal at

North College Drive. ■ Speed limit increase from

35 to 40 mph.

Businesses surviveFlorida Road work


their operation to what they canbrew and sell in house allows themto finely tune and give the beer theattention needed to give it qualityand the best taste. This isn’t alwayspossible with a larger operationthat is brewing for large-scale retailoperations.”

Maxson said Carver’s isn’t outfor world domination, like some bignational brands.

“We want to take care of theneighborhood as opposed to thewhole world,” he said.

Maxson learned how to brewbeer in 1996, when he was workingin a pub during the time that micro-breweries were growing in popular-ity. He has been a part-owner atCarver’s for five years. He loveswhat he does – again, that crucialingredient of love – and has hadfun this summer experimentingwith “one-offs,” or single batchesnot meant to be duplicated. Theresults have included some interest-ing pale ales, he said.

“We can brew quite a few differ-ent varieties without losing focus onour brand. We want to make brews

that are interesting and keep peopleengaged,” he said.

There has been a huge develop-ment of fans for the Jack RabbitPale Ale over the last couple ofyears, Maxson said. Carver’s brew-ers just finished the twelfth batch ofCelebrated Raspberry Wheat Ale, afavorite with some customers wholike to order “the pink.”

Aside from beer connoisseurs,many people agreed that the drawof a favorite brew pub includes theatmosphere.

“One of the things that makes thebeer so good is the patio where youget to enjoy it. By far the best patioand beer drinkin’ place,” said a voter.

Maxson said as a business, restau-rant and brewery, Carvers wants tocreate a comfortable place for peopleto come and relax – a place to hangout and feel a sense of belonging.

“I think this whole community isseriously independent,” saidMaxson. “But that individual spiritstill wants to support other individ-uals. We’re fortunate to live in acommunity that will support anendeavor like making beer.”

HAL LOTT

Erik Maxson, head brewer for Carver BrewingCo., stirs beer mash Sept. 2 at the brewery.


Documents

Durango Living Fall Edition 2010