- Julie S.
Embrace the Setting Season
As we bid farewell to the season of light with the passing of the fall equinox, we step into a season of cozy indoor retreats and introspection. The last whispers of warm weather may be fading, but they usher us into a time for final fall foraging and preparation. This October, our issue is brimming with food-focused inspiration to enrich your autumn experience.
Looking to make the most of the season? Discover how to plan your final harvest of the year and learn the best practices for foraging in this time of plenty. For those needing a little extra cheer, Connor's Mobile Pub crafted a cocktail recipe that pairs perfectly with your favorite sweater and the crisp fall air.
This October, we’re spotlighting local organizations and businesses passionate about nutrition, including a heartwarming initiative by the Good Food Collective. If you have a fruit tree that's seen better days, don't let that precious produce go to waste. Register your tree with the Collective to ensure that your scrumptious surplus is harvested and shared within our community.
Perhaps this season inspires you to embark on one final adventure into the wilderness. If so, you'll be thrilled to discover the best local backpacker’s food to indulge, or a walk-about to educate yourself about wild edible food in the area! Nestling up by the fire can wait—there’s still time to explore the wild abundance of Southwest Colorado before winter takes hold.
Warm wishes and happy autumnal adventures!
BRANDEN (BRANDY) MURRAY, PUBLISHER
October 2024
PUBLISHER
Branden (Brandy) Murray branden.murray@citylifestyle.com
EDITORIAL COORDINATORS
Rachel Rosenthal | rachel.rosenthal@citylifestyle.com
Chelsey Juarez | chelsey.juarez@citylifestyle.com
Jennifer Mason | jennifer.mason@citylifestyle.com
James Leonard | james.leonard@citylifestyle.com
ACCOUNT MANAGER
Jessica Valdez | jessica.valdez@citylifestyle.com
CONTRIBUTING WRITERS
Kalista Pena, Jennifer Mason
CONTRIBUTING PHOTOGRAPHERS
Andy Wingerd, Louise Barton, Robert Hill, Gavin McCalden, Kelly Miranda
Corporate Team
CHIEF EXECUTIVE OFFICER Steven Schowengerdt
CHIEF OPERATING OFFICER Matthew Perry
EXECUTIVE DIRECTOR OF HR Janeane Thompson
AD DESIGNER Rachel Chrisman
LAYOUT DESIGNER Jamie Housh
Elizabeth SMART
The Journey from Abduction to Empowerment
Survivor, Advocate, and Best-Selling Author
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Aligned LivingLive Interactive Classes
Interested in learning how to enhance your well-being? Sign up for classes with Caren Truske at Aligned Living. Caren will teach you how to become a master of your energy, living aligned as your authentic self. Learn how you can continuously thrive through her interactive classes. Caren is wired for transformation and change and is here to help you energetically navigate these expansive frequencies. Visit CarenTruske. com/classes for the class schedule. Live Aligned and Thrive!
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The Yellow CarrotNow Catering Again
The Yellow Carrot is proudly offering catering services to the Durango community again! This is your opportunity to celebrate Sari’s culinary creations at your private events for the upcoming holiday season. Whether holding your event at the Yellow Carrot or taking advantage of the catering services at your home, the love in Sari’s food will fill your cup.
WILD, GREEN, AND ABUNDANT
ARTICLE BY KALISTA PEÑA
PHOTOGRAPHY BY
ANDY WINGERD
KATRINA BLAIR TELLS US ABOUT WILD FOODS AND GIVES A FEW TIPS FOR FALL FORAGING
With the inspiration of her parents and her many adventures, Katrina Blair has discovered that “wild foods [are] the most optimal way of being.” This realization led her to create Turtle Lake Refuge, a nonprofit that celebrates the connection between personal health and wild lands.
Blair, a Durango local, has dedicated her life’s work to educating people about the medicinal and nutritional benefits of wild foods while fostering responsible land stewardship practices.
Blair and her dedicated team achieve this in many ways, including offering wild food cuisine at the Turtle Lake Café on Tuesdays and Fridays. They also work closely with the Farmers Market to share their harvest and sell their natural products.
Blair believes the best education is immersion in the wild, allowing ourselves to tune into plants and receive information from them. Turtle Lake Refuge has created several programs that align with this vision, including Local Wild Living Soil, a program that educates people about harvesting, nutrition, and wild food recipes. A few times a year, Blair and other instructors lead trips into the mountains or desert to teach organic land stewardship practices and how to make earth remedies.
As the “ber” months creep upon us, now is the perfect time for fall foraging. Blair recommends harvesting the wild edible greens in your garden, such as dandelions, plantains, parsley, and mallow. These greens are still in their prime, but in a few weeks, they will begin to wane as winter approaches. She suggests drying these greens and grinding them into a fine powder. This superfood powder can be a lovely addition to any meal or snack, such as a morning smoothie or evening pesto.
Dandelions are still abundant and, after recent rains, have gotten a second flush. Blair adds, “The dandelion is very versatile… [At the café], we make ice cream out of it. It’s a sorbet—just dandelion greens, avocado, honey, and lemon.” This combination makes for a super creamy and delightful frozen treat!
Learn more about Turtle Lake Refuge and its programs, events, and volunteer opportunities at their website: turtlelakerefuge.org.
Team member at Turtle Lake Refuge
Redefining Design: Concrete, Steel, and Wood
CounterKulture Design Studio’s Innovative Approach Merges Materials to Create Unique and Timeless Creations
Founded in 2005, CounterKulture Design
Studio has established itself as a leader in concrete design, dedicated to exceeding the highest expectations of builders. Over the past 19 years, the studio has crafted thousands of square feet of countertops, wall panelings, fireplaces, tables, furniture, planters, and commissioned art pieces throughout the western United States.
CounterKulture’s reputation for pushing the boundaries of concrete design is evident in their work, which now includes decorative steel and wood elements. Every creation is unique, crafted with meticulous attention to detail, and held to a high standard of craftsmanship. All pieces are designed and fabricated in Durango, Colorado, ensuring a distinctive local touch in every project.
Andrew Barber, the founder and partner of CounterKulture Design Studio, brings a unique blend of business acumen and artistic vision to the studio. Raised near Seattle by a mechanical engineer father and an artist mother,
Barber earned a business degree from the University of Puget Sound in Tacoma, Washington. His adventurous spirit shines through in his travels, often with surfboards, snowboards, and his daughter in tow. When not in the studio, Barber can be found mountain biking in the woods or exploring Baja California’s beaches in search of the perfect wave.
Gavin McCalden, partner and shop manager, adds a wealth of experience in art and design to the team. Originally from Fort Collins, Colorado, McCalden moved to Durango in 2004 to study ceramics at Fort Lewis College. With a degree in Art Business, he transitioned from the art world to industrial design and decorative concrete. A master potter and craftsman, McCalden spends his free time skiing the backwoods of the San Juan Mountains or enjoying a rafting adventure with a big smile.
CounterKulture Design Studio continues to set new standards in design and craftsmanship, transforming spaces with creativity and skill.
CounterKulture Design
Studio continues to set new standards in design and craftsmanship, transforming spaces creatively
ARTICLE BY KALISTA PEÑA | PHOTOGRAPHY BY KELLY MIRANDA
THE GOOD FOOD COLLECTIVE PLACES COMMUNITY FIRST AND AIMS TO CREATE A THRIVING FOODSHED FOR ALL
BETTER TOGETHER
Southwest Colorado is a magical place to visit, attracting thousands of tourists each year. But those of us who have been here for years or generations and have planted deep roots in this area know that the true beauty is found in our community and the ways we support one another.
“TRUE
group of interdisciplinary women. Lauren Ames, the Food Security Director at GFC, stated, “Our goal is to work with partners, stakeholders, and community members across our foodshed and… collaboratively build a more just and thriving food system”. GFC currently works across Southwest Colorado in Archuleta
BEAUTY IS FOUND IN OUR COMMUNITY AND THE WAYS WE SUPPORT ONE ANOTHER.”
When Rachel Landis first set foot in the Animas Valley to accept a job at Fort Lewis College's Environmental Center, she was mesmerized by the valley’s sweeping vistas and vibrant community. Yet, beneath the surface of this beauty, she saw a critical gap: while many community groups, nonprofits, farms, and institutions were tirelessly doing amazing work to address food security and sustainability, their efforts often felt disconnected. She envisioned a way to weave these voices together into a stronger fabric by amplifying their positive effects, and thus The Good Food Collective was born.
Landis and her team facilitate strategic collaboration between the business sector, government agencies, and the people who provide direct food services. The GFC family is a small but mighty
County, La Plata County, Montezuma County, and the Ute Mountain Ute and Southern Ute reservations.
The GFC has grown to be a part of the La Plata Food Equity Coalition, an organization of dedicated community members who work together to identify local issues and create local solutions. The Coalition’s efforts are focused on addressing the needs and building the power of those residents and communities most chronically and deeply impacted by food insecurity and health inequities. They do this through a collective impact model, leaning into the power of our community and uplifting underrepresented and disadvantaged voices.
GFC and the Coalition ask those who experience food insecurity, “What would it take to have access to food that would support your well-being?”.
Participants desire financial security, thus leading to agency and resources. The coalition heard their wishes loud and clear and created multiple workgroups to find local solutions. These include Voces de Communidad (community voices), Language Justice, Cuidado Infantil (childcare), and Food Business Equity.
Tiffany Chacon is the Early Childhood Project Manager of the Coalition and works closely with Cuidado Infantil. Cuidado Infantil is a grassroots group of Latina community members that meet and work to give their children equitable childcare. From this, the Latinx Early Care and Education Task Force was created to identify specific goals and strategies to strengthen early care and education for all children in La Plata County. These resources aim to make our Latinx families feel more supported and loved, whilst also allowing them to partake in the local workforce.
Erin Jolley is the facilitator of the Food Business workgroup which aims to reach economic opportunity and financial security through entrepreneurship. They want to create a food business ecosystem that aids business owners who experience barriers when embarking on entrepreneurship. Often these barriers are felt by those who do not have equitable opportunity to start a business. This may be due to rural locations, low income, or not speaking English as a first language. Jolley states, “We are changing our business ecosystem to accommodate, support, and celebrate a diversity of food businesses in our county”.
“OUR
GOAL IS TO BUILD A JUST AND THRIVING FOOD SYSTEM.”
As Fall brings its crisp breezes and changing colors, be sure to look out for the community harvest program. Oftentimes families have an excess of produce from their fruit trees and gardens that is ultimately wasted. GFC created the community harvest database to combat this issue and connect fruit tree owners with others who could benefit from their local produce. Tree owners can upload information about their trees on the database where community members can then go and schedule a time to harvest the excess fruit. GFC also hosts larger community harvests regularly throughout the fall. Visit their website to learn more or sign up for their weekly newsletter.
And don’t forget, October 12th is the Apple Days Festival at the Durango Farmers Market! It’s a wonderful day to celebrate the abundance of fruit in our region. And remember, beauty stems from a strong community, so come on down for some fresh local cider and family fun activities!
DURANGO CABINET COMPANY EXCELLENCE
Nick and Lindsay Garrison: Your Local Experts in Custom Cabinetry and Personalized Design
ARTICLE BY NICK AND LINDSAY GARRISON PHOTOGRAPHY BY ANDY WINGERD
We are Nick and Lindsay Garrison, your Durango neighbors and owners of Durango Cabinet Company. As a husbandand-wife team, we blend practicality and creativity in every project. Nick, with 20 years as a contractor, handles installations with precision, while Lindsay manages scheduling and client communications. Our boutique services offers exceptional cabinets and personalized touch, ensuring your unique style is seamlessly integrated into every design. Embrace the Durango Cabinet Company touch!
Discover the Trail to Adventure
THE GARDEN OF EATIN’-IT’S IN THE BAG
Industrial dehydrators are used to preserve the food
Farm To Summit sources their food from local farms
FARM TO SUMMIT CHOPS BACKPACKING FOOD WEIGHT AND WASTE
ARTICLE BY JENNIFER MASON
PHOTOGRAPHY BY LOUISE BARTON AND ROBERT HILL
Mmm. Rocks. Hard on the tongue, harder on the gut. Rocks are every backpacker’s favorite meal at the end of the long day’s trek. This statement is not hyperbole. Conventional packaged meals for backcountry feasting are typically loaded with enough preservatives to make them outlast the rocks of the Rocky Mountains.
As a professional botanist studying endangered plants in far-flung locales, Louise Barden noshed plenty of rocks. But she couldn’t stomach the adverse impacts of these foods. Not only did multiple studies link the highly processed meals to adverse health morbidities, but also a growing body of evidence showed the toxic “forever chemicals” (PFAS or per- and polyfluoroalkyl substances) in the packaging bled into bodies, water and soil webs where they never break down.
Barden decided to take action. “I really wanted to see some change,” she explains. “Owning a business is one of the best ways to implement the changes you want to see.”
Barden and a partner launched Farm to Summit (FTS), a revolutionary circular model for adventure food production. FTS diverts from landfills the comely, damaged, or excess produce that farmers cannot sell. These veggies are converted into nutritious, light-weight, dehydrated meals free of artificial preservatives. FTS skips the PFAS pouches, opting instead for omnidegradable bags that decompose naturally in any substrate.
“We’re trying to get away from the expectation that backpacking food should be bomb-proof, because the food in your pantry is not bomb-proof,” Barden attests.
We’re trying to get away from the expectation that backpacking food should be bomb-proof…
Americans’ dalliance with forever foods began during the Cold War, when households built and stocked bomb shelters to withstand the fallout of a nuclear war. Food factories perfected the freeze-drying methods and sorbate cocktails needed to arrest decomposition. These convenient, immortal meals proliferated the nation’s grocery stores and NASA’s shuttle missions. By the 1970s and 80s, the military had invented Meals Ready to Eat (MREs)—boil-in-a-bag “substances” that fervently aspired to be food. The legacy products of all these innovations inevitably trickled into backcountry knapsacks.
“We’re the only company that’s doing farmto-bag,” Barden points out. “We are definitely creating something unique [with] farm-fresh food that otherwise would have gone to waste. Packaging that’s the most sustainable on the market. Food that’s really clean, that tastes good, that’s all vegetarian.”
Since its launch in 2021, FTS has diverted tens of thousands of pounds of produce from landfills, while supporting local farmers and a sustainable regional food web. On any given day, a local farm may deliver 500 pounds of zucchini or 600 pounds of kale. Thousands of pounds of carrots arrive regularly. Barden and a small, intrepid crew shred, chop, dehydrate, and bag the bounty all in a matter of days.
“We [are] a big sink for produce in the town,” Barden says. Restaurants, grocery stores, and food pantries have no use for these harvest quantities. And, the farm-to-bag model is blossoming into unexpected arenas.
Busy parents rejoice when they rotate a FTS mac and cheese meal into their weekly dinner repertoire. Elderly individuals enjoy maximum sustenance and satisfaction even when they can no longer ably cook complex or elaborate meals. And most surprising to Barden is the relief her meals provide for unhoused individuals.
Thanks to grant dollars, Manna Soup Kitchen provides FTS meals to those in need. Barden points out, “We’re a way that [Manna] can sustain buying local food throughout the year. And, we’re also a lot easier for people to access than fresh produce.”
With so many positive impacts rippling out across the community and wider food systems, Barden is eager to see Farm to Summit’s model expand, noting, “We would love to reach more national and international markets. We’d love to be in every REI and all the local gear stores.”
And in a hobby like backpacking, that usually cannot stomach excess, chaff, bulk, and dreck in its gear, Barden is ecstatic to see her business erase the overlooked waste streams that ultimately and ironically harm the very biomes people crave.
Sound + Light + Color
Wellness from Within
The Harmonic Egg, a sound and light frequency chamber, supports relief from stress and anxiety, calming and reprogramming the mind, releasing limiting beliefs and enhancing personal expansion and well-being. In our natural state, we are all unique finely tuned instruments, however, environmental stressors and emotional imbalances continually bring us out of tune Immersed in the encapsulated resonance of the Harmonic Egg, the body intermingles with its frequency and is able to restore balance of the autonomic nervous system and activate its natural ability to repair itself at the cellular level leading to improved physical, emotional and mental health.
Calley and Mona, Practitioners
“I’m really looking forward to that next session! I’m not sure what that egg is doing, but it seems to be working”
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