Durango, CO December 2025

Where holiday magic dances with community giving

Custom Campervans for Exceptional Adventures

Full Kitchen with two burner induction cooktop, 130 qt. fridge, overhead storage, stainless steel sink and hot/cold on board water system.

Exterior bike racks, boxes, lights, awnings and pop tops.

Queen size Murphy bed for ample garage storage and living space while on the road.

Upgraded Suspension, wheels and tires.

Building on Sprinter, Transit, Promaster, E-Series, Truck Campers and more.

1166 South Skylane Drive, Building 6, Durango

www.vanlabdurango.com || VB

LIFESTYLE LETTER

Giving our Light

With the winter solstice near and the dark sky stretching a little longer each night, we’re given a beautiful reminder that darkness makes the stars shine even brighter. Let’s take a moment to pause and focus on what truly matters: being together and supporting one another, creating our own light. December is the holiday giving issue. This month we’re excited to share a southern-style comfort food to impress your friends.

This season is all about getting involved in the local community, which often takes the form of giving and sharing. Sharing in the abundance we’ve created together and giving our time and so that we can best be of service to our neighbors, the people who make Durango what it is today.

Here’s to a jolly holiday season!

JAMES LEONARD, EDITOR @DURANGOCITYLIFESTYLE

Editor’s Note

In the September issue, a photo of Melissa Mayer ran in error and should have featured Cinnamon Kasnoff of Legacy Properties West- Sotheby’s International.

The November Down to Earth feature referred exclusively to True Blue Landscaping, though the title matches another local company’s name.

A recent Business Monthly article misspelled Karina Guerrero of Foundational Wealth Partners.

In the November issue, a prior Durango Arts Center ad was mistakenly used; Beth Lamberson now serves as executive director.

We appreciate our readers’ understanding.

December 2025

PUBLISHER

Branden (Brandy) Murray

branden.murray@citylifestyle.com

EDITOR

James Leonard | james.leonard@citylifestyle.com

PUBLICATION DIRECTOR

Denise Leslie | denise.leslie@citylifestyle.com

CONTRIBUTING WRITERS

Jennifer Mason | jennifer.mason@citylifestyle.com

Denise Leslie | denise.leslie@citylifestyle.com

Kalista Pena | kalista.pena11@gmail.com

James Leonard | james.leonard@citylifestyle.com

CONTRIBUTING PHOTOGRAPHER

Andy Wingerd

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Rachel Chrisman

LAYOUT DESIGNER Andi Foster

QUALITY CONTROL

Southwest Trauma Training: Elevating Trauma Therapy

With over 30 years in trauma and resilience work, Ruby Jo Walker, LCSW, built Southwest Trauma Training into a thriving enterprise. With guidance from the Colorado Small Business Development Center in Durango, she refined her focus on professional training, marketing, and digital outreach. Today, her Post-Traumatic Growth Somatic Therapy reaches professionals and communities statewide—proving that strategic support and a passion for healing can transform both people and businesses.

Royal Gold: Building a Legacy Through Hard Work and Heart

Founded in 2022 by Michelle Hill, Royal Gold has quickly become a trusted cleaning and caretaking service across the San Juan Mountain region. With support from the Colorado Small Business Development Center in Durango, Michelle transformed her dream into a thriving business—balancing motherhood, growth, and grit. Through programs like LEADING EDGE™, she gained the tools to expand Royal Gold and inspire her daughters with a legacy of resilience and success.

Hideaway Marketing Agency: Where Creative Energy Meets Smart Strategy

Founded by  Denise Leslie,  Hideaway Marketing Agency helps businesses grow, connect, and stand out through authentic, human-centered marketing. With over 30 years of experience spanning arts, entertainment, higher education, and small business, Denise blends creative storytelling with strategic insight. Based in  Durango, Colorado, Hideaway partners with clients to craft compelling campaigns, build community engagement, and elevate brands with clarity, creativity, and heart—proving that great marketing begins with genuine connection.

Nutritious, Delectable, Scrumptious, and Local

HOW A PRIVATE CHEF, A BAKER, AND TEA CONNOISSEUR EMBARKED ON INCREDIBLE JOURNEYS TO FOLLOW THEIR PASSIONS.

ARTICLE BY KALISTA PENÀ PHOTOGRAPHY BY ANDY WINGERD

Dalty Cooks

Dalton Jones is a Private Chef, ready to make your evening an unforgettable memory with personalized menus and delightful cuisine. Known as Dalty Cooks, Jones offers in-home cooking lessons, meal prep, and private dinners.

Growing up, Jones spent a lot of time in the kitchen with his Dad, frying chicken, pickling veggies, and preparing authentic Southern meals. Together they used to watch Emeril Lagasse, an American celebrity chef. Legasse inspired to become a chef: “It was like being a rockstar! But I understood food, and I knew how to cook, and it seemed a lot less intimidating than trying to play the guitar” Jones jokes.

Jones lived in large cities for the first part of his career working in professional kitchens. But moving to Durango “felt like coming home and being back where I belonged,” Jones said. Growing up in Taos, New Mexico, Jones values small-town connections. Like seeing a familiar face at the grocery store and saying hello, or stopping at a light and chatting up the car beside you.

When people often think of Southern cuisine, they may envision fried chicken, grits, or collard greens, but Southern cuisine has a deep pickling and preservation culture due to their abundant harvests. “I try to take a lot of inspiration from those flavors… and Southern food tastes good.” He highlights, “It’s like 90% of the battle. If I can make it smell good, taste good, and I’m not weird in a stranger’s house, then we’re pretty much good to go – Golden!”

If you would like to reach out to Jones, make an inquiry on his website. He’s happy to collaborate with you to make your event an impeccable experience and cherished memory. Also, be sure to check out Dalton’s recipe on page 28!

Kristen Johnston, the owner of Nourish, has created a unique business concept focusing on meals with high protein and macros. Johnston and her family wanted to offer healthy fast food in Durango that is focused on actual ingredients and whole foods.  Each meal is made with at least four ounces of protein leaving you feeling satiated and satisfied for hours. These include chicken pasta, hamburger bowls, cajun shrimp with rice, steak bites, and more! We can’t forget about the sweet treats and snacks. Check out their cinnamon roll energy bites and peanut butter crunch balls.

“We want to be the go-to for healthy fast food so that people are able to meet their nutritional needs while

being on the go,” said Johnston. Her team also understands that not everyone is in a rush and may prefer a bit of downtime when enjoying a meal so they built a dine-in area as well.

Johnston is currently communicating with a local farmer who will supply Nourish’s produce starting next summer. All of their beef and pork is sourced locally from Road 39 Ranch in Mancos, Colorado.

One of Nourish’s goals in the future is to be 100% organic. They also hope to sell their meals around town. Stop by to explore the variety of meals, meal plan options, and more!

The Camp Town Ladies

A beautiful blend of two passions, The Camp Town Ladies sell homemade baked goods and hand crafted tea blends. Charissa Stradling and Holly Harrison first met as coworkers, quickly became close friends, and are now business partners!

Stradling is the baker of the duo, and is best known for her “Dirt Balls” and homemade scones. She also bakes seasonal pies, turnovers, and more. Her flavors vary depending on the season. This summer she used fresh palisade peaches, lemons, and rosemary for her scones. She also bakes cookies, “I make a vegan gluten-free cookie and I think I landed it!” she said. A recipe too brilliant to share.

Harrison, the tea connoisseur and owner of Sundrop Tea Company, can be found behind a large bowl blending herbs: “It’s kind of like alchemy…When I am creating a blend, I just think of things that would taste good, I mix it up, and I add stuff, so it feels kinda like I am creating a potion.” Her iced teas have been a big hit this summer, especially Purple Fields and Tulsi Rose Chai.

Stradling and Harrison both work in the restaurant industry and were craving creative outlets. Stradling said, “we decided, let’s do something that we both like to do, and do it together.” And thus the Camp Town Ladies were born! Two best friends sharing their passions with one another and enjoying the journey together.

Holly Harrison has immense gratitude our supportive tight-knit community and the beaming opportunity, “Once you learn how to do all of these things, like run a business, you can do anything. Especially in this town. It’s very specific to being here in Durango.”

CONTENT CREATION

EMAIL

EMAIL

DIGITAL & PRINT MARKETING

970.903.5931 | durangocabinetco.com durangocabinetco@gmail.com

EMBRACE THE SEASON WITH THESE HOLIDAY PARTY TIPS AND TRICKS.

Good Holiday PARTY VIBES

ARTICLE BY SYDNEY KATE LEWIS

Just like that, it’s officially the most wonderful time of the year. And while you may still be stuffed from all the turkey, it’s time to start planning the ultimate holiday party. I’ve included some tips and tricks to make sure it is the absolute best time for your guests.

01

SETTING THE ATMOSPHERE IS CRUCIAL.

The mood is subjective to the type of party you’re having, though. This could include a tree in the corner, an advent wreath on the table, a menorah on the counter, or other decor aligning with your celebration. Either way, I personally recommend lighting a fire in the fireplace or playing a looping video of one on your television to create a festive and cozy ambiance.

02

HOLIDAY GAMES ACT AS ENGAGING ENTERTAINMENT.

I once played a game where little trinkets from the Dollar Tree were wrapped in a massive ball of plastic wrap, and guests had 30 seconds to unwrap as much as possible before passing it to the next guest, claiming the unwrapped trinkets as their prize. It definitely gets the adrenaline up and provokes quite a few laughs at the random items wrapped inside.

03

Whether a simple apple dip (8 oz cream cheese, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/2 cup toffee bits served with apple slices) or a festive drink, such as a cranberry Moscow Mule (2 oz vodka, 1 oz cranberry juice, 1/2 oz fresh lime juice, ginger beer, and fresh cranberries with a sprig of rosemary for garnish), serving holiday-themed food and drinks amplifies the atmosphere.

THE PLAYLIST IS, IN MY OPINION, THE MOST IMPORTANT PART OF ANY HOLIDAY PARTY.

04 FOOD AND DRINKS PLAY A MASSIVE ROLE IN THE HOLIDAY PARTY SCENE.

While everyone is mingling, it is crucial to have some festive background noise. And, while the classics are well, classic, here are my go-to, more modern song choices for some great holiday fun!

• “Christmas Isn’t Cancelled (Just You)” - by Kelly Clarkson

• “Drummer Boy” - by Justin Bieber

• “Fancy Like Christmas” - by Walker Hayes

• “Hot Chocolate” - by Tom Hanks  (From the Polar Express soundtrack)

• “It’s Not Christmas Till Somebody Cries” - by Carly Rae Jepsen

• “Naughty List” - Liam Payne featuring Dixie

• “Redneck 12 Days of Christmas” - by Jeff Foxworthy

• “Stretchy Pants” - by Carrie Underwood

• “Text Me Merry Christmas” - by Straight No Chaser featuring Kristen Bell

• “The Chanukah Song” - by Adam Sandler

Now go create your own, special playlist, pour yourself a mug of eggnog, and dance the night away!

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Imagine waking up in deep space after being held in a state of suspended animation. Everything is black and quiet—the only sound is your deep, rhythmic breath. As memory seeps back, you realize you’re not drifting through the cosmos—you’re simply waking from a nap, safely tucked away in an Earthtide vessel, experiencing the deep relaxation and therapeutic effects of flotation therapy.

Meet Carlos and Shaheen, owners of salt 360 in Durango, Colorado. A little over a year ago, the couple took over this mainstay business, determined to create a new kind of model that challenges the status quo.

Flotation therapy—also known as an isolation tank—has been around since the 1950s but has surged in popularity over the past few decades. Here’s how it works: roughly 1,000 pounds of Epsom salt are dissolved into the water, making it so dense you float effortlessly on the surface. Inside, there’s no light, no sound, and the air and water are warmed to match your body’s temperature. The goal is to eliminate external stimulation, allowing the body and mind to fully let go.

Leaving behind the hectic goings-on of Durango City life, I step through salt 360’s door. My nervous system immediately begins to unwind as lo-fi hip-hop hums softly through the speakers. Carlos greets me with a warm smile. My eyes are drawn to a massive art installation above his desk—something between a collage and a mosaic—made of hundreds of small toys and trinkets glued together in a way that perfectly captures beautiful chaos. The piece was created by local artist Ella Bridge (@ellabridge.raw), whose work feels right at home in a space dedicated to inner exploration.

Carlos, a well-spoken man with a calming presence, begins our conversation by stating, “We live in a system that’s built a certain way.” A self-starting entrepreneur, he and Shaheen took over salt 360 last year to pursue their shared dream. Central to that dream is an equitable business model in which future employees hold partial ownership—a structure that defies convention and could inspire a new trend in local business.

CONTINUED >

After a short consultation, I’m escorted downstairs to a private room with a shower and float tank. The pre-float ritual begins with cleansing—washing away the day with soap and shampoo before stepping into the inky blackness of the tank. Passing through float tanks’s door feels like stepping through a portal. Once safely nestled inside, the world goes silent. A soft blue light glows above like the lure of a deep-sea anglerfish.

As I begin my float, I let go of the effort it takes to hold myself up. My head, hips, and legs are gently lifted, my body buoyant as a cork. The Epsom salt immediately begins pulling and tugging on my body’s tensions. Then the light fades, leaving me alone with my thoughts.

This is where the real journey begins. With the air and water both matching my body temperature—around 96.6 degrees—my physical boundaries blur. Suspended in stillness, I begin to explore the subconscious.

FACTS ON FLOTATION THERAPY

• Buoyancy: 1,000 lbs of Epsom salt in 10 inches of water creates effortless floatation.

• Temperature: Water and air are maintained at ~96°F to match skin temperature.

• Benefits: Reduces cortisol (stress hormone), eases muscle pain, improves sleep, boosts creativity.

• Origin: First developed in the 1950s by neuroscientist John C. Lilly.

“The body takes what it needs.”

“The body takes what it needs,” I remember Carlos saying. At first, I try to resist, but gradually, waves of relaxation wash through me. Time and space begin to dissolve like the salt surrounding me. I lie adrift and slip into a light sleep—not the usual kind, but one that feels deeper and quieter, a sleep where my mind’s faculties dissolve into the surrounding abyss.

At this level of stillness, the line between the inner and outer world fades. Just as my muscles release their tension, my mind begins to process and let go of the noise of daily life. In that liminal space, it becomes clear that consciousness extends beyond the five senses. For what are we without them?

After what feels like ten minutes—or perhaps ten hours—the blue light softly returns. Three gentle knocks from Carlos signal the float’s end. Gradually, my senses come back online, and I slip back into my body. The relaxation that follows is profound. Carlos says the effects of a float typically last for three to four days.

To deepen the experience, guests can add a private sauna and cold plunge to their session. There’s even a couples’ package where partners share the full cycle—float, sauna, and plunge. As Carlos puts it, “It’s the perfect opportunity to have that important conversation you’ve been putting off.”

When I return to the lobby, Carlos greets me with tea. I glance at the art installation again and realize it’s a metaphor—a reflection of the stress and clutter I brought in, now symbolically transferred into the artwork.

salt 360 acts like a magnet, drawing out anxiety, worry, and stress. Once those layers are stripped away, what remains is a calmer, more peaceful, and more loving version of myself—the one I’m always trying to get back to.

Book your soak today at www.salt360float.com

PERFECT

INTERIOR

STRONG FAMILIES

BEEF, STOUT, AND CARAMELIZED ONION PIE

A rich, meaty pie wrapped in a sharp cheddar crust

PREP TIME: TOTAL TIME: COOK/CHILL TIME: YIELD:

Get ready for your new favorite winter meal with this bold take on a classic meat pie wrapped in a crispy cheddar crust. Make it for the in-laws this holiday season and enjoy a rare moment of silence as they savor the hot, meaty magic.

What You’ll Need

• 9” pie tin

• Medium oven-safe pot with lid or pressure cooker

• Large sauté pan

• Baking sheet

• Whisk, spoons, spatula, pastry cutter, cheese grater

• Food processor (optional)

• Large bowl & plastic wrap

ARTICLE AND PHOTOGRAPHY BY DALTON

Filling Ingredients

• Ghee or oil – 1 Tbsp

• Brown onions – 2, diced

• Beef chuck – 2 lbs

• Butter – 1 Tbsp

• Garlic – 3 large cloves, minced

• All-purpose flour – 3 Tbsp

• Stout (low bitterness) – ¾ cup

Filling

Heat ghee or oil over medium-high heat. Add onions with 1 tsp salt and cook, stirring often, until the moisture evaporates. Reduce heat to medium and caramelize for 20+ minutes. Meanwhile, salt all sides of the chuck roast and trim any excess fat. Sear well in a pressure cooker or ovensafe pot until browned on all sides, then set aside.

• Beef broth – ¾ cup

• Thyme – 1 Tbsp leaves

• Bay leaf – 1

• Tomato paste – 1 tsp

• Worcestershire sauce – ¾ tsp

• Balsamic vinegar – 1 tsp

• Black pepper – ½ tsp

• Peas and carrots – 1 cup (frozen OK)

• Egg – 1

• Salt – to taste

Cheddar Crust Ingredients

• All-purpose flour – 2½ cups

• Aged cheddar – 4 oz, grated

• Cold butter – 1 stick (8 Tbsp)

• Cold water – 2 oz

• Cold vodka – 2 oz

Once onions are caramelized, add butter, garlic, and flour. Stir and cook 2–3 minutes, then whisk in stout and beef broth until smooth. Pour into the pot with beef, adding thyme, bay leaf, tomato paste, Worcestershire, balsamic, and pepper.

For oven cooking: cover and bake at 350°F for 3½–4 hrs, until the beef shreds easily. For pressure cooker: cook on high pressure 1 hr 40 min; let pressure release naturally. Remove bay leaf, shred beef, and stir in peas and carrots. Chill filling for at least 1 hour or up to 2 days.

Cheddar Crust

Option 1 (Processor): Combine flour, salt, and cubed butter in a food processor. Pulse until crumbly. Add cheese and pulse a few times more. Transfer to a bowl, add cold water and vodka gradually, and mix until a shaggy dough forms.

CONTINUED >

Option 2 (By hand): Mix flour and salt in a large bowl. Grate cold butter into flour a third at a time, tossing between additions. Grate in cheese and mix to coat. Add water and vodka gradually, mixing until crumbly. Press dough together quickly with your hands until cohesive (not smooth). Wrap in plastic wrap and chill 1 hour to 3 days.

Assembly

Let dough rest at room temp 20 minutes. Cut in half and roll out two ⅛-inch-thick discs. Trim one to the pie’s diameter (for the lid).

Line pie tin with the untrimmed disc, leaving a ¼-inch overhang. Fill with chilled beef mixture, slightly mounding the center. Place the top disc over filling, pinch edges, and crimp or roll to seal. Beat egg with 1 tsp water and brush over crust. Cut several vent holes.

Bake at 375°F on a baking sheet for 30–40 minutes, rotating once, until golden brown and bubbly. Let rest 10–12 minutes before slicing.

Notes

• This recipe takes about 1 hour of prep and 3–6 hours total cooking/chilling time.

• Components can be made ahead for an easy onehour finish.

• Choose a leaner chuck roast for the best texture.

• Use a dry or milk stout (like Guinness or Left Hand).

• Aged cheddar (Kerrygold Dubliner, for instance) adds sharpness.

• Vodka in the crust evaporates quickly, giving it that perfect, crisp bite.

At

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At Mountain Studies Institute, we're connecting communities to science people can use to face our most pressing environmental challenges. As an independent research and education center, your donations help us continue to provide youth education programs and facilitate science that’s a priority to our mountain communities.

A small snapshot of the impact we're having with your help:

8 million acres of forest collaboratively managed

Over 2,400 people engaged in environmental education and stewardship

Ten years of aquatic insect research to measure changes in river health

12+ watersheds in the San Juan Mountains benefitting from restoration and monitoring Learn more at mountainstudies.org

GIVE THE GIFT OF PEACE AND QUIET.

FOR THE PERSON WHO HAS EVERYTHING— GIVE THEM NOTHING (BUT PEACE AND QUIET)

Give the gift of quiet that lasts beyond the end of the year at Durango’s only salt float studio; guests drift weightless in calm, private rooms designed for deep rest and renewal. They can add warmth with infrared sauna or the thrill of a cold plunge. Buy one or two $150 gift cards and receive a $25 bonus card for each. Ends Dec 24.

Add a $150 gift card and $25 gift card to your cart, (Limit 2) and use promo code DCL25 to receive your bonus $25 gift card.

SCAN THIS CODE OR VISIT OUR GIFT CARD STORE TO SEND A GIFT IN 60 SECONDS.

First 10 in‑studio gift‑givers also receive a FREE MAGNESIUM LOTION ($25 value).

“Immediately felt welcome while getting introduced to the facility. Clean and relaxing, the serenity lasted long after the experience. Slept like a baby. Glad I went.”

Ramses II, 5 stars

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Discover the difference of infrared heated yoga and pilates at Pause Fitness and Nutrition. Our state-of-the-art studios offer a sanctuary where the gentle warmth penetrates deep, easing muscles, detoxifying your body, and enhancing your practice. Experience increased mobility, improved circulation, and a profound sense of well-being.

Join our supportive community and embark on your journey to a stronger, more radiant you.

events

DECEMBER 4TH

Songwriter Night

The iNDIGO Room, 1315 E Main Ave, #207, Durango, CO 81301 | 8:00 PM

iAM MUSIC presents their Songwriters Series on the first Thursday of every month! This is a free event, but hurry, there's only 65 RSVP seats available.  Located at The iNDIGO Room inside the iAM MUSIC Institute, this free event, hosted by Julianne Marqua, will feature some amazing local musicians. Including: Tim Ruiz Brown, William Perritt, Helter Smelter Trio, and more!

DECEMBER 12TH

The Nut Cracker

Community Concert Hall at FLC, Durango, CO | 7:30 PM

State Street Ballet of Santa Barbara presents The Nutcracker. Experience a festive evening of dance as the beloved holiday tale unfolds at Fort Lewis College.

DECEMBER 5TH, 6TH, 11TH, 12TH, & 13TH

It’s a Wonderful Life: A Live Radio Play

Merely Players 49 Wedgewood Circle, Durango, CO 81301 | 7:00 PM

Merely Players presents, “It’s a Wonderful Life: A Live Radio Play” by Joe Landry. Landry’s inventive adaptation of the beloved holiday classic is set in a 1940s radio studio, where a team of actors and live foley artists capture a heartwarming story and remind us how much one life matters. Appropriate for all ages.

DECEMBER 13TH

Holiday Farmer’s Market

La Plata County Fairgrounds, 2500 Main Ave, Durango, CO 81301 | 9:00 AM

Join us for a one-day winter celebration of local food, art, and community! The Durango Farmers Market Holiday Market is your chance to shop local, support farmers and makers, and give back to the community. Discover farm-fresh produce, meats, cheeses, honey, baked goods, handcrafted gifts, and more—plus live music, hot drinks, breakfast and lunch options, and a kids’ activity station.

DECEMBER 16TH

Naughty Versus Nice: A Holiday Stand-Up Comedy Showdown

Durango Arts Center, 802 E 2nd Ave, Durango, CO 81301 | 7:00 PM

Some comics make the nice list. Some… are definitely getting coal. Naughty & Nice is a festive stand-up comedy face-off where clean and dirty comedians alternate sets, competing for Santa's (your) approval. Hosts, Andy Mathews and Andrea Rossi, will keep the holiday spirit alive as they present five nice-as-sugar-plums comics and five mischief-making, coal-taking comics in this playful holiday showcase.

PARTYORYOURHOME! SCAN BELOW S C A N B E L O W