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LIFESTYLE LETTER

OCTOBER 2021 PUBLISHER

Scott Fairbanks scott.fairbanks@lifestylepubs.com

Hey Foodies! Ready to get your grub on? OCTOBER – FEAST YOUR EYES Hey, friends! We hope you’re hungry! October brings our most delicious issue of the year, chock-full of craveable dishes and local tasty treats.

EDITORIAL COORDINATOR

Garrett Gross garrett.gross@lifestylepubs.com AD DESIGNER

Whitney Lockhart L AYO UT DESIGNER

Danielle Moore CONTRIBUTING WRITERS

Amy Kappler, Krista Wisner, Dr. April Schulte, Wine Country Inn Staff

Gastronomic experts often say, "You eat with your eyes first." We've included some

CONTRIBUTING PHOTOGRAPHERS

photos that ought to get your mouth watering too.

Fruita Parks and Rec, Marc Hoberman, Chad Mahlum, B.J. Tally, Jennifer Maxfield, Lisa “Moose” Kraal

We had a blast with the Round Up feature - Burger Blitz and think you'll enjoy visiting these places too. We also included tips to elevate your dining experience at home, whether you’re cooking just for yourself and your family or for a table full of hungry guests. Food brings us all together, and we couldn’t be luckier when it comes to the amazing dining options we have right here in Mesa County. We think you’ll agree when

CORPORATE TEAM CHIEF EXECUTIVE OFFICER Steven Schowengerdt CHIEF SALES OFFICER Matthew Perry

you flip through these delicious pages!

CHIEF FINANCIAL OFFICER DeLand Shore

As always, thanks for reading, and we’ll see you around town!

OPERATIONS DIRECTOR Janeane Thompson

Scott Fairbanks, Publisher

REGIONAL SALES DIRECTOR Eric Williams

ART DIRECTOR Sara Minor AD MANAGER Chad Jensen WEB APPLICATIONS Michael O’Connell

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CityLifestyle.com/GrandJunction ON THE COVER Art provided by Willy's Wild Carvings. PHOTOGRAPHY BY JENNIFER MAXFIELD 4

Grand Junction Lifestyle | October 2021

Proverbs 3:5-6 Grand Junction Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Grand Junction area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Grand Junction Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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INSIDE THE ISSUE OCTOBER 2021

FEATURES 14 2021 Burger Blitz A Baker’s Dozen

22 “Wild” About Creating with Food Delicious, Skillful, Art

26 Flavors for Wellness

28 22

Food: Friend or Foe? It’s up to You!

28 The Fruit Growers’ Legacy

14 DEPARTMENTS 4

Lifestyle Letter

Good Times

Local Experiences

Trend Setter

Locally Owned

28 Local Limelight 32 Food & Wine

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GOOD TIMES

STRiVE and the Oxymorons Concerts and other get-togethers put the FUN in fundraising for STRiVE at Western Colorado Botanical Gardens. Seen here, performers, patrons, and STRiVE staff jammin' out. A band filled with contradictions, The Oxymorons play 80s, modern and classic Rock with enough surprises sprinkled in, that their set-list keeps concert goers guessing and loving the ride all the way through.

Red Barron Ball-Family Health West Foundation This Roarin' 20s - that's 1920s - themed party was adorned with "dappers and flappers" like you might have seen in a Speak-Easy or big city ball room a century back. This has been the FHW Foundation's biggest annual fund raiser since well..., maybe not the days of "Scarface, Buggs and Mad-Dog”; but well worth the ticket, this century!

Grand Junction Lifestyle | October 2021

Palisade Peach Festival Imagine a four-year-old "Goldilocks" chomping into a peach the size of her head and the juice dripping off of her elbows. That's the bliss the peach festival brings us EVERY year (except 2020 that is). This year's festival had adorable royalty, culinary delights as good as any decade past, with a car show and all the other events we love.

Mike the Headless Chicken Days Whacky though it may be to newcomers, this festival celebrating the longest surviving beheaded barnyard bird, has something fun for everyone. A headless 5k run (some might say, "Have you lost your head?" if you try it). Hosted by Fruita Parks and Recreation, this event has a peeps eating contest, wings eating contest and headless-chicken costumes are always welcome.

CityLifestyle.com/GrandJunction

LOCAL EXPERIENCES

FOODIE DURING THE HARVEST SEASON, OUR FOODIE COMMUNITY IS RIPE FOR THE PICKING. From family-friendly outings to pumpkin patches and apple orchards to adults-only wine tastings and seasonal dinners, our city has plenty to offer during this time of year.

SEASONAL COMFORT FOODS + Hailie's Oven - Gluten Free baking so good you'll never know the difference! 340 US Hwy 6 Fruita, CO + Zoup - Soups, sandwiches, bowls, salads, mac & more! 644 North Ave Grand Junction, CO + Randy's Southside Diner - If breakfast food is your favorite comfort food, Randy’s is a great place to check out. 2430 North Ave Grand Junction, CO + Barnes & Noble Booksellers - Books and a café, how is that not comforting? 2451 Patterson Rd Grand Junction, CO + Warehouse 25 SiXTy Five - Did you know the Wearhouse 25-Sixty five has a snack menu? The baked Mac ad cheese hits the comfort food spot! 2565 American Way Grand Junction, Co

Grand Junction Lifestyle | October 2021

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TREND SETTER

WE LEARNED THAT THE BUILDING, ORIGINALLY CONSTRUCTED IN 1905, AND ANOTHER PART OF THE RESTAUR ANT THAT WAS A SEPAR ATE STRUCTURE (ALSO BUILT IN 1905), GREW TOGETHER WITH SOME CREATIVE EASEMENT AGREEMENTS AND CONSTRUCTION TECHNIQUES, TO BECOME A SINGLE SPACE IN THE YEAR 1915. 12

Grand Junction Lifestyle | October 2021

ARTICLE AND PHOTOGRAPHY GJ LIFESTYLE STAFF

Fine Dining -

RIGHT HERE! IT’S SOMEPLACE SPECIAL

LOOKING TO TREAT YOURSELF OR SOMEONE SPECIAL? Look no further! This truly is someplace special. Established in 1973, they've been getting it right for a long time. We had the opportunity to be their guests as a party of two

size of a quarter and literally melted on the tongue; made all the

recently and found the atmosphere, the hospitality of the staff, the

more luxuriant by the elegant sauce blanketing the fillet. The regular

food, the history and the total experience to be top notch.

menu entre selected, The Winery's own preparation of a fillet Oscar.

The first thing that we noticed was the warmth and welcoming

It did not disappoint! A six ounce, aged fillet mignon - seared to a

feel of the atmosphere inside this place with an entrance tucked into

fork-tender medium, topped with crab and lobster and served over

a cozy breezeway on the north side of Main Street, just across from

asparagus spears, a strip of thick, crispy bacon and sauce newberg,

the historic Avalon Theater. They also have a quaint patio dining area

came with the same fresh squash and signature Winery potatoes

if the outdoor setting is what you prefer.

whipped with shallots, beef stock and dijon mustard. It seems the

Right away, the friendly staff - including the proprietor himself - greeted us with an explanation of the evening's specials and we were escorted to a comfortable nook that gave the experience a "just right" feeling of intimacy without a feeling of isolation from the rest of the dining area.

flavor word for this kind of experience is something like sumptuous. To be fair, words don't really do this food justice. And then there was dessert! Palisade peach reduction panna cotta with whipped cream and microgreen garnish; each bite as heavenly as the first!

We learned that the building, originally constructed in 1905, and

And The Palisade - A seedless raspberry sauce artfully plated with

another part of the restaurant that was a separate structure (also built

white chocolate drizzle as the base for a five layer chocolate mousse

in 1905), grew together with some creative easement agreements and

pie: Oreo crust, crownie, chocolate ganache, chocolate mousse and

construction techniques, to become a single space in the year 1915.

white chocolate drizzle and garnished with a seven inch tall sail of

Our meal began with house-made rolls and fresh-churned butter

dark chocolate. This dessert mousse pie stands nearly eight inches

followed by a locally sourced heirloom tomato (Blaine's Farm) and

off the plate at its peak. And the raspberry sauce was so balanced

frisee salad, garnished with creamy Burrata cheese and dressed

with just the right amount of chill, it's a treat we'll be having again. A

with a house-made balsamic vinaigrette.

dessert suited to our Rocky Mountain High west-slope way of life!

Our entrees were equally spectacular! The evening's special was

The entire meal was definitely, food elevated.

white Chilean sea bass in buerre blanc sauce and served with fresh

Special thanks to our host and his staff who did The Winery

zucchini and yellow squash along side balsamic, home fried pota-

proud as they offered us a glimpse of some of the best our com-

toes with parmesan. The perfectly cooked fish flaked into coins the

munity has to offer. We'll be back! CityLifestyle.com/GrandJunction

LOCALLY OWNED SMOKY MOUNTAIN

2021 Burger Blitz

Piled on a soft sesame bun, this six plus ounce fresh patty is grilled to order, topped with swiss cheese, heaped with sautéed mushrooms and onions, dressed with Munchies’ signature BBQ sauce and served with your choice of side and a cold drink. It’s big enough to get a carryout box and good enough to eat the whole thing. Incidentally, Munchies also took the GOLD in this year’s Best of the West vote for favorite burger place.

Ranging from a standard 1/4 pound to a four patty tower, one pounder, the flavor profile here doesn’t lack

A BAKER’S DOZEN

what taste buds like, to be made happy. The whiskey infused, peppercorn BBQ sauce is flambeed to burn

ARTICLE GJ LIFESTYLE STAFF PHOTOGRAPHY PROVIDED IMAGES

off the alcohol and then slow simmered until just right. Piled with cheddar cheese, bacon, jalapeno coins and hand battered onion rings, it really stands up to be noticed. Served on a branded bun with fries or another side of your choice, this one is hard to pass up. WAREHOUSE WHISKEY

TO BEGIN WITH - OUR VALLEY HAS SO MANY GREAT BURGER CHOICES WE THOUGHT WE’D GIVE OUR READERS A FEW TO DROOL OVER. This isn’t meant to be an exhaustive list or a declaration of whose burger is best but to fuel your “foodie” fire! These - lean over the plate - burgers will have you begging for a bib - or at least asking for extra napkins. Some of these places pride themselves on having a burger so packed with good stuff and so sloppy it’s really a fork and knife meal. None of these are made from frozen but always-fresh beef. A Baker’s Dozen: They’re all so good they had to have their own name.

Grand Junction Lifestyle | October 2021

COLORADO ELK

MILE HIGH

A hearty half pound burger, this one has cheddar, sauteed mushrooms & onions, avocado, thick cut bacon plus pickle, lettuce and tomato if you like. Locally sourced beef and veggies, this one makes a great meal

Raised on Rocky mountain pasture, this 1/3 pound lean

even if you order it for breakfast. Starvin’ Arvin’s has

and tender elk is recommended a touch on the rare

been serving their full menu any time they’re open for

side of medium because it’s so lean that a medium sear

more than 30 years with three locations for the Mile

leaves it a bit dry. This one was served just right juicy

High right here in Mesa County. Puffer-belly is next to

and topped with sharp cheddar, fresh, crisp cool lettuce

the Grand Junction train depot, and Starvin’ Arvin’s can

and presented on a homestyle bakery bun just perfect

be found in Fruita and Clifton.

for the job. Alehouse has several choices of side to go

with any burger preparation you select. Our elk burger was served with their house-made coleslaw. Tasty!

Toasted sourdough grilled on the inside with a roasted shallot and red wine aioli. A 1/2 pound patty grilled to order with gruyere cheese and burgundy braised onions; it’s locally sourced Homestead Beef out of Delta. This new menu item can be found in the Tapestry Room lineup at Wine Country Inn in Palisade.

CONTINUED >

BURGUNDY BURGER ELEVATED TAVERN FARE

STRAYHORN GRILL, CUSTOM - BUILD IT YOUR WAY. This grass fed, local beef is served on a firm house brioche bun and available in a 1/3 or 2/3 pound patty at lunch.

Dinner burgers are always served as a 2/3 pound patty (unless you gently twist someone’s arm for a smaller one). Topped the way you order it and cooked to your selected temperature, the one seen here has cheddar and pepper jack, lots of grilled onions - some fresh ones too - cooked to 140 degrees and dressed with some mayo. The first bite was one of those, “where’s my bib” moments! CityLifestyle.com/GrandJunction

LOCALLY OWNED (CONTINUED)

THE PALISADE PIG

GRAND MESA PASTRAMI BURGER

A half pound, fresh beef patty topped with cheddar, a generous stack of Jimmy’s signature pastrami and layered with the usual cool, crisp veggies (lettuce, tomato and onion) finished with Jimmy’s sauce, this one is a favorite

Talk about needing extra napkins! If you have only one

of CMU athletes, the local neighborhood residents and

meal in a day, this could fit the bill. A 1/2 pound, grilled to

business people alike. The pastrami is tender and has just

order, fresh, angus patty, layered with cheddar, Virginia

the right notes of juniper and curing spices to bring the

style hickory smoked pit ham; smoked, barbecue sauced,

whole thing together in a complex, hot and cold, juicy and

pulled pork and thick bacon. These homestyle bakery buns

lean flavor experience.

hold up to this juicy, saucy, bib-worthy behemoth. Did we

mention it’s delicious? Still, you might want to ask for the to-go box, if you plan on eating your fries. Get it at 357 and 357 Reloaded in Palisade and Clifton respectively.

A Stoneground Bakery bun is toasted to hold up under a juicy 1/2 pound burger that gets layered with cheddar, thick cut bacon, the Koko’s Tavern signature cowboy hat - a 1 1/2 inch thick onion ring - all drizzled and finished with BBQ sauce to create The Outlaw. Usually served over a bed of seasoned curly fries, this nicely balanced basket will likely have you asking for, you guessed it, extra napkins and a to go box! THE OUTLAW

HOT TO TROT Bookcliff Country Club has a new burger for those who love chilies. This 1/2 pound Fisher’s Market beef patty, cooked to order is topped with pepper jack and nestled onto a grilled brioche bun over jalapeno piquillo spread, topped with calabrian chilies and blistered shishito peppers this burger is finished with a top bun branded with the Bookcliff logo. Not a member? Make a friend who is or talk to Jeremy about your own membership. There’s much more to tempt the taste buds here. 16

Grand Junction Lifestyle | October 2021

THE SPOONS BURGER

BBQ BACON BURGER - HATCH STYLE

Sloppy? Not even close. When they say fork and knife burger.... They mean, “It’s so messy you better be prepared to eat it that way.” Is this complaining? No way! The BBQ Bacon Cheeseburger served “Hatch” style means they add two perfectly roasted, skinless Hatch Anaheim chilies to an already well put together burger and they add their house made (food truck,

Last listed but not last in flavor, this one packs a

really) BBQ sauce in layers as it’s built to give it a rich

punch too. Rounding out a baker’s dozen, this one

tangy bite unlike any other we sampled - the juice will

is the signature burger for Spoon’s Bistro, operated

drip from your elbows if you let it. Hacksteak Station at

by Aramark in support of the mission of Hope West

Ramblebine Brewery on 5th and Colorado

and it’s hospice services. A firm yet light bun cradles

a 1/2 pound angus patty topped with Monterey Jack, roasted Anaheim chili and fresh avocado, then layered with tomato and onion, this one was topped off with just a bit of mayo and served with tavern style, lightly battered fries. Extra napkins please.

Wrapping Up - Nope! We aren’t declaring a winner. Not even a best in class in several categories. Instead, you be the judge. You know where to find ‘em. You know what you like. You might also have favorites not listed here. Get in touch through THE HORSETHIEF

citylifestyle.com/grandjunction and let us know your favorites among those listed and even those who

This 1/3 pound, certified angus, Sudz Bro’s Brewery tower of tastiness built on a pretzel bun, comes with cheddar,

we missed this time around. Buon appetito!!!

a heap of crispy onion straws, lettuce, tomato, pickle, and is finished with the signature BBQ fry sauce, made with Baby Rays Q sauce and some house-secret other ingredients. Seems that, stealing the loyalty of your taste buds is the goal here. Try the sweet tots or buffalo chips. Uncommon sides, uncommonly tasty! If you can unhinge your jaw to take a bite that might help. It’s a skyscraper! CityLifestyle.com/GrandJunction

a place to celebrate ARTICLE WINE COUNTRY INN STAFF PHOTOGRAPHY MARC HOBERMAN, CHAD MAHLUM, B.J. TALLY

Venue Info: HEY MESA COUNTY, If you’ve been longing for a leisurely wine getaway in far-away places, check out what is right under your nose, here at home. Just a few minutes down I-70, in Palisade, you'll find the Victorian-style boutique, Wine Country Inn. Recently, we joined forces with our next door neighbor Grande River Vineyards to create an authentic vacation destination that celebrates all things wine. Surrounded by over 40 acres of working vineyards, the iconic 80-room hotel and the historic winery now offer a combined venue, where guests can enjoy full-service amenities while they sip on premium varietal wines, produced in the traditional style that honors the winery’s legacy as well the owners’ commitment to excellence, innovation and hospitality. On June 17 of this year, Richard and Jean Tally purchased the iconic winery founded by Steve Smith more than two decades ago. Since they already had plans to build their own winery, purchasing the Grande River made sense. While the majority of visitors hail from other areas, Grand Valley residents can be a world apart from their everyday routines a few minutes from home. The transformation from hustle and bustle to relaxed and calm ambiance is an easy, welcome transition. Besides the comfortable, traditionally appointed rooms, wrap-around porches invite guests to linger in the beautifully landscaped Courtyard over a glass of wine and nibbles from a Chef-assembled Chacuterie board. An oversize outdoor pool, flanked by shady Cabanas or sun-drenched lounge chairs, is a welcome respite from a day of touring nearby attractions. And if hiking or cycling are your thing, the jacuzzi spa will beckon to work out the kinks in sore muscles. A complimentary breakfast and afternoon wine reception pouring Grande River Vineyards wines are standard. And for more active guests, an exercise room and business center are at your service. Further, the hotel provides forgotten necessities, sundries and souvenirs in its Gift Shop. The handy Guest Laundry will take care of any laundry that has accumulated during travels. 18

Grand Junction Lifestyle | October 2021

NOW EVEN BETTER

OYSTER Tapestry Lounge serves cocktails, beer, wine and small bites, while Caroline’s Restaurant is open daily for dinner under the direction of Chef Chad Griffiths and Food and Beverage Director Bridget Zlab. The Culinary team is available for catering weddings, celebrations and family reunions at the Inn, as well as providing daily food service at the winery and special events there. “We can offer synergies to our guests in tasting GRV wines, as well as providing full-service lodging supported by a top-notch culinary team.,” explains Owner Richard Tally. “The amenities dovetail beautifully, and a limited only by our imaginations.” He adds that there will be discounts available on room nights for Wine Club members and on GRV wines for hotel guests. He also points out an opportunity for larger weddings, concerts and other events at the winery. “What could be better than being surrounded by vineyards enjoying good wine, great food in such a beautiful, laid-back setting?

It’s

the best of what Colorado Wine Country has to offer.” The next generation Grande River Vineyards winery will pour not only its traditional varietals, but also new offerings in its Tasting Room this fall. Check it out!

CONTINUED >

444 Main Street, Grand Junction, CO 81501 970-245-1617 www.mesajewelers.com Full Service Jeweler • Custom Design • Open 7-Days a Week Now in store - Our new John Atencio Collection

CityLifestyle.com/GrandJunction

A PLACE TO CELEBRATE (CONTINUED)

The Marriage of Food and Wine Not surprisingly, food and wine complement each other in ways that are best described as a marriage. And why not, especially if they come from the same terroir? The wonderful bounty that Palisade provides from its farms, orchards and vineyards is a gift that deserves celebrating. Executive Chef Chad Griffith is just the man to bring all that wonderfulness together. With a keen eye to what is seasonal, Chef Chad carefully pairs his produce, proteins and wines. If he’s not utilizing veggies from his kitchen garden, he’s resourcing from local farmers. He has an enviable stable of vendors for local meats and cheeses as well. Helping him find just the right wine to pair with his creations, F&B expert Bridget is continuously sampling wines from local wineries and those of newly acquired Grande River Vineyards. “It is a happy exploration,” she admits. Caroline’s Restaurant has always emphasized utilizing Colorado products such as beef, lamb, trout along with local wines. For example, Peach Bread Pudding has been the signature dessert since the restaurant opened. As a result, the kitchen puts up gallons of fresh peaches every harvest to serve that dish year-round. That kind of attention to detail builds a loyal following, the owners reason. “With our approach to fresh foods and traditional preparation, Caroline’s cuisine is sort of a cross between the menus of Alice Waters and Paul Bocuse,” quips Tally. “Thanks to Chef Chad and Bridget’s sensibilities, our food just gets better and better. “We are very proud of what they do and are excited about what the future holds for our guests’ experience with food and new wines.” So, Bon Appetit and Salut!

Grand Junction Lifestyle | October 2021

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ARTICLE KRISTA WHISNER PHOTOGRAPHY PHOTOS, JENNIFER MAXFIELD AND OTHERS

“W

” LD

ABOUT G C N R E AT I WITH F OO D

DELICIOUS, SKILLFUL, ART

GROWING UP, WILLY WOULD WATCH HIS CHEF FATHER CARVE ITEMS INTO SMALL GARNISHES, AND ONE DAY HE DECIDED THAT’S WHAT HE WANTED TO DO AS WELL, BUT ON A MUCH BIGGER SCALE. As a child, Willy’s mom would hide her vegetables otherwise, he would carve her radishes into little animals or her potatoes into roses. It is something that they still laugh about to this day.

Grand Junction Lifestyle | October 2021

After 17 years, Willy now considers himself to be a Grand Junction native. Originally he was traveling through the valley on his way to a new job. En route, he stopped here and visited our glorious Colorado National Monument. It was up there, overlooking Grand Junction that he knew this was a place that he could never leave. Since moving here, Willy made the Grand Valley his home. This is where his son was born and where Willy has grown his fruit carving business into what it is today. Willy enjoys working side by side with his son and creating unique hand-carved items for various events. When it comes to carving, Willy can do anything. He can carve fruits, vegetables, and even ice sculptures! Recently, Willy did our first anniversary CONTINUED >

CityLifestyle.com/GrandJunction

“WILD” ABOUT CREATING WITH FOOD (CONTINUED)

carving for Grand Junction Lifestyle Magazine that you can see on the cover! He loved taking the stunning carving up on the Monument to showcase it in the place where he first fell in love with Grand Junction. According to Willy, “You can do anything you set your mind to.” He is proof. He started with humble beginnings and has now grown his business on a worldwide platform. Willy was even been invited to compete in an episode of the Food Networks', Outrageous Pumpkins where he received second place. Have a "GRAND" celebration coming up? Stop by his store in the Mesa Mall’s Food Court, his food truck, or check out his website. Willy will be happy to put together fruit trays, fruit bouquets, ice carvings, and more.

Grand Junction Lifestyle | October 2021

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FOOD: FRIEND OR FOE? IT’S UP TO YOU!

Flavors for Wellness BY NOW IT SEEMS CLICHE. “Food is medicine.” No, but really, it is. That is because food can be used as a medicinal remedy just like herbs and supplements. Beyond the nutritional content of food, the flavors of food provide healing qualities which are often overlooked by the general population and health experts alike. It is known to soften hardness (for example dissolving masses or nod-

enhance your health, here are the five main flavors and

ules) and to aid in moving the bowels. Salty foods include seaweed, kelp,

their actions in the body:

miso, soy sauce, and pickles.

1. ACRID/SPICY: These flavors disperse the body’s

5. SOUR: Especially helpful for the liver and gallbladder, the astringent

energy outward (as in breaking a sweat) and increases

nature of the flavor helps to contain fluids and energy. Sometimes indi-

blood circulation. Often more helpful in the winter

cated for incontinence and diarrhea, the sour flavor counteracts greasy

months, this flavor can help us heal from the cold or flu

foods. When the liver’s energy becomes stuck, depression or irritability

and can boost respiratory function. Examples of these

ensues which is a perfect time to eat sour foods such as vinegar, sauer-

flavors in food are ginger, turnip, radish, garlic, cayenne,

kraut, pickles, lemons, and limes.

fennel, and cinnamon. Personally, I have found that appreciating the healing qualities of food 2. SWEET: The sweet flavor is considered harmonious

has helped me to enjoy eating and nourishing myself in a more meaningful

in nature and can strengthen digestive function. Often

way. With the understanding of how flavors of food can be used medici-

confused with the sweetness offered by our favorite

nally, it is helpful to learn to listen for cues our bodies give us, as our bodies

candy bars and cookies, the sweet flavor of carrots,

do ask for what they need. For example, when my body is craving potato

rice, oats, dates, lentils, and squash offers a more subtle

chips and I am more likely to choose those chips over a healthier meal

sweetness that strengthens our body’s ability to assim-

option, that is my clue that I am suffering from root level energy depletion

ilate nutrients properly. Therefore, the sweet flavor is

(offered by the “kidneys” as described in Traditional Chinese Medicine)

indicated in times of acid reflux, excess gas/bloating,

caused by too much stress and/or burning the candle at both ends. That

and stomach-area pain.

is a sure sign for me to slow down, rest, rejuvenate and calm my nervous system. Alternately, craving sweets can be a sign of lack of self-nourish-

3. BITTER: Bitter flavors, which are a guide to the heart,

ment, both from digestive weakness and lack of self-love and self-care.

are known for clearing heat from the body and therefore

By paying attention to the signs and symptoms your body gives you

are excellent to clear inflammation. Examples of bitter

physically and emotionally, you can guide your health more appropri-

foods are dark green leafy vegetables like kale, dande-

ately by choosing the flavors of food in ways to promote your unique

lion, collard greens, chamomile, and coffee.

pathway to optimal health.

4. SALTY: Guided toward the kidney and bladder, the salty flavor helps to regulate the fluids and mineral balance. 26

Grand Junction Lifestyle | October 2021

Dr. April Schulte DAOM (Doctor of Oriental Medicine and Acupuncture), LAc (Licensed Acupuncture Practitioner)

ARTICLE DR. APRIL SCHULTE | PHOTOGRAPHY IMAGES PROVIDED

To simplify our understanding of how flavors can

Pungent Spices

Squash Varieties

Leafy Greens

Sweet Potato Varieties

Rice, Oats, Dates

Soy Sauce, Miso

Lemons, Limes

Sour Foods CityLifestyle.com/GrandJunction

LOCAL LIMELIGHT ARTICLE BY GJ LIFESTYLE STAFF PHOTOGRAPHY LISA KRAAL

WITH PEACH FESTIVAL 2021 IN THE BOOKS, A LOT OF THINGS COME TO MIND ABOUT HOW SPECIAL IT IS THAT WE GET TO CELEBRATE THIS ECONOMIC BOON TODAY. Last year due to a heavy frost loss and pandemic conditions the festival wasn’t even held. This year with abundant crops, better conditions for social gatherings (although not “out of the woods” yet) Peach Fest happened! One very instrumental person in keeping the tradition going strong did so even after his passing in March this year. Fruit growers, students and church goers alike all knew Harry Talbott as a kind hearted, determined and vocal advocate for the fruit worker, the farmer whose livelihood depended on his/her own hard work and good people to get the work of cultivation and harvest done on time year after year. Harry loved to teach, loved to work and loved to learn. His family tell stories of him also loving to spar verbally. He was always eager to debate, to get other people thinking and to listen intently for things that could be understood better. He always wanted to draw out the truth from its hiding places. His four sons worked beside him through decades of fruit production and all remain involved with Talbott Farms today, not through some guilt-trip sense of obligation but because they learned to love the relationship between work, sun, soil, water and even the faith it takes to keep a history of great results going long after Harry’s time drew to an end.

Grand Junction Lifestyle | October 2021

The Fruit Growers’ L e g a cy

Bonnie, Harry’s bride of nearly 63 years worked as a nurse and so does their daughter Kathy. Kathy came to be part of the Talbott family in her early 20s and admits it was a slow transition for her to accept Harry as her dad when she was adopted. She saw his activity in church, civic functions and teaching school as well as teaching his friends and family about the things that meant the most to him. Kathy said something that echoes her brothers’ remarks too. They all, including Bonnie felt like when it came to the determined personality and the tough as nails “gotta win” attitude, Harry met his match with Bonnie and she could not just hold her own but could often best him when she had a point to make! His family said his tough side was matched by a kind heart and a commitment to serve the community. That tenderness also reached its best moments at home. When Kathy had been a part of the family for a while, she reached a time when she felt she really needed to connect with him as her dad and that relationship became close and gave her a renewed ability to have trusting relationships with good men. He was teaching any time there was an opportunity and she loved that about spending time with him. He told his family that having a daughter was a powerful time of growth for him too and his gratitude for that was something they all witnessed. Harry also instilled a sense of wonder about life, nature, science and about seeing the possibilities in the world in his students, friends and family. During his younger years, his father was an advocate for ongoing development of lands throughout Mesa County and at times was one of Harry’s fiercest rivals as Harry took the lead in the charge to set up continuous protections for fruitlands, particularly in Palisade.

CONTINUED >

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LOCAL LIMELIGHT (CONTINUED)

The Redlands section of Grand Junction is often thought of in relation to the red rock formations but according to several “old timers” that area had the appearance of being on fire when the peach blossoms and other orchards that used to exist throughout that part of the valley were in bloom. They’re gone today. Harry’s vision for protecting fruitlands brought together a group of like minded farmers and others willing to do the work of forming and fighting for the Mesa County Land Trust that protects fruitlands from being developed into commercial or residential building sites. Fruit production is the life blood of the Palisade area and thanks to many who joined Harry in that commitment, fruit will remain the mainstay of Palisade and east Orchard Mesa in perpetuity. Harry did a lot of work with the Historical Society to be sure the story of protecting fruitlands from development as bedroom neighborhoods to the oil and gas production found up river in the Piceance basin and Roan plateau. He also worked on crews that carefully surveyed orchards and culled out Mosaic disease to protect trees from becoming infected and from spreading this highly contagious arboreal sickness. It seems remarkable that with a world of opportunity and wonder exposed to his sons, they choose to continue the legacy Harry established, remaining deeply involved and seeing to the continued success of their family fruit operations.

Grand Junction Lifestyle | October 2021

Several of Harry’s grandchildren are also involved and work with the newest developments in technology which help with marketing, retail operations and event venue operation. Fruit cultivation continues to innovate and drip systems and spray irrigation are run by sophisticated timer systems now too. Harry loved America and volunteered to serve in the Army, completing his service as a Sargent in the Military Police. He remained a devout constitutional patriot to the end and instilled those liberty loving values in friends and family far and wide. After visiting with Bonnie and Kathy by phone and spending over an hour with Bruce, Charlie and Nathan one final thing stood out about how Harry was always keeping others around him on their toes. As much as he loved to learn, to teach and to debate; he also really loved to tell stories. In just about any setting, his family seemed to concur that “you never knew what kind of story you were going to get.” From his time in the Army to his childhood days being raised by depression era survivors, to stories about civic function meetings, he had a lifetime of stories to tell and this story itself doesn’t begin to scratch the surface of all there is to tell….. Special thanks to the Talbott family for accepting visits and conversation in person and by phone for this feature on their family’s long-standing role as active advocates for the fruit growers and workers who provide the seasonal delights of Palisade fruit enjoyed far and wide each year.

CityLifestyle.com/GrandJunction

FOOD & WINE

food from afar ARTICLE AMY KAPPLER

NOT SO FAR TO ENJOY

GRAND

with homemade ranch at the Colorado Ranch House in

NUMEROUS MOUNTAIN TOWNS MEANS MORE

JUNCTION’S

PROXIMITY

Glenwood Springs are something literally worth driv-

THAN JUST ACCESS TO LOVELY VIEWS AND OUT-

ing the hour and half just to eat. Silverton has the Avalanche

DOOR ACTIVITIES, BUT TO UNIQUE RESTAURANTS

brewery that makes a phenomenal spicy/sweet Thai pizza

AS WELL. Every time one travels for a hike, make sure

to enjoy with any number of great beers. And that’s just

to eat somewhere local. There is no shortage of amazing

scratching the surface.

places. For some of the best tacos in the state, look no

Narrowing down favorite restaurants within two hours

further than Tacos Del Gnar in Ridgway. The duck wings

of Grand Junction is a challenge. However, having too

Grand Junction Lifestyle | October 2021

many options to choose from is a problem no one minds having! The amount of variety available means endless possibilities for foodie-focused road trips. One new favorite place is a German-

having a clearly excellent cheese and charcuterie selection, have

style eatery in Basalt called Wienerstube. For incredible sausages,

flavor-packed sandwiches and delicious cocktails. Another Aspen

Reubens, soft pretzels and of course, beers served in boot-shaped

favorite is the French Creperie, French Alpine Bistro. The crepe

glasses, this place not only delivers a fun and authentic vibe, but

menu alone is worth the visit along with French dishes such as steak

truly tasty food. The staff is incredibly friendly as well, and the patio

tartare, escargots and foie gras.

creates a comfortable and casual environment. Two doors down

For BBQ fans, there is a true Colorado gem in the small town of

you can find a new brewery that serves fantastic traditional Indian

Marble. Slow Groovin’ BBQ might be some of the best brisket and

cuisine such as Chicken Tikka Masala.

ribs anywhere. When visiting in October, it can also be perfectly

If driving a bit further isn’t a problem, Aspen has a handful of

complimented by a pumpkin IPA . . . sitting on the patio looking

fantastic restaurants including Meat & Cheese, who, besides

out at the leaves on the numerous aspens, feeling the crisp, chilly CONTINUED >

CityLifestyle.com/GrandJunction

FOOD & WINE (CONTINUED)

Pick a direction, find a hike, eat some great food, all within a day or two! air while enjoying some smoky, rich meat and a sweet/earthy

However, a perk of the valley is the access to the surrounding

beer is considered a zen moment for this writer. This is worth

area, perfect for a getaway weekend. Pick a direction, find

the trek to Marble even if you don’t stop to enjoy the beautiful

a hike, eat some great food, all within a day or two! With

drive along the way!

endless options in towns ranging from Marble to Moab,

The Grand Valley is home to a number of excellent restaurants with new and exciting places opening regularly. 34

Grand Junction Lifestyle | October 2021

Silverton, Ouray and Ridgway to Carbondale and Basalt . . . there is enough to keep any palate excited!

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