Boulder Magazine Oct-Nov 2023

Boulder, CO – The official city magazine for Boulder, Colorado, since 1978. Boulder Magazine is the authority on living well in Colorado, showcasing restaurants, home and design, arts, fashion, business and more.

Boulder, CO – The official city magazine for Boulder, Colorado, since 1978. Boulder Magazine is the authority on living well in Colorado, showcasing restaurants, home and design, arts, fashion, business and more.


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A Seasonal Spectrum<br />

of Style at The<br />

Greenbriar Inn<br />

Roaring<br />

Success<br />

The Remarkable<br />

Story Behind<br />

The Wild Animal<br />

Sanctuary<br />


GUIDE<br />

TOP 25<br />




Saving hundreds of lives every year!<br />


RESCUE<br />

One of the largest Zoo rescues in US History!<br />

More than 700 animals were rescued!<br />


REFUGE<br />

A 9,752-acre Refuge located in southeast<br />

Colorado, with hundreds of rescued animals!<br />



A 1,214-acre Sanctuary located in central<br />

Colorado, with hundreds of rescued animals!<br />


REFUGE<br />

A 22,500-acre Refuge located in northwest<br />

Colorado, with hundreds of rescued Mustangs!<br />


* Our deconstruction techniques enable us<br />

to recycle or reuse 75-85% of building<br />

materials on every remodel.<br />

Read our feature in this issue to learn more about our<br />

green building techniques!<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 1


let your spirit<br />

the original<br />

TM<br />


Over 40 different<br />

ranges available<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 3

4 | The<strong>Boulder</strong>Mag.com

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 5

COZY UP TO<br />

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between 9/28/<strong>2023</strong> and 11/6/<strong>2023</strong>. Interest will be charged to your account from<br />

the purchase date if the promotional balance is not paid in full within 18 months.<br />

Minimum monthly payments required.<br />

SCAN & SAVE<br />

COZY<br />

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before the end of the promo period, depending on purchase amount, promo length and payment allocation. Regular account terms apply to non-promo purchases and, after promo<br />

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credit approval.

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10 | The<strong>Boulder</strong>Mag.com

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your favorite pictures<br />

make the best gifts!<br />

Photo Gifts & Wall art<br />

Used Gear & trade-ins<br />

rentals & rePairs<br />

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FOOD<br />

BREWS<br />

& FARMS<br />




WHERE TO<br />


all<br />

OCT<br />

29<br />

OCT<br />

24<br />

NOV<br />

25<br />

NOV<br />

2|9<br />

DEC<br />

NIWOT<br />

Pumpkin<br />

Walk<br />

Niwot Pumpkin Walk<br />

All <strong>Oct</strong>ober Long! Tour the<br />

Stores ~ Gift for You at Each<br />

Pumpkin Stop. Only 100<br />

pumpkin passes available -<br />

first come - first serve.<br />

Niwot’s Great Pumpkin Party<br />

Costume up the kids, bring the<br />

kid-friendly dog, and head<br />

downtown for trick or treating,<br />

the parade, doggie costume<br />

contest, hay rides and more!<br />

Enchanted Evening<br />

Every year the day after<br />

Thanksgiving, we light the<br />

community tree, welcome Santa<br />

to town, sing holiday carols, &<br />

enjoy local holiday shopping.<br />

Annual Holiday Parade<br />

Santa returns to Niwot Saturday<br />

morning at 11am to join in on<br />

the Holiday Parade. Afterwards<br />

he will be at the Grange to take<br />

the children’s Christmas wishes.<br />

Holiday Markets<br />

Festive Fun in Niwot!<br />

Celebrate the holidays and<br />

our community. Shop from a<br />

variety of holiday pop-up<br />

vendors all over town!<br />

La Musette<br />

food truck with weekly<br />

menus inspired by local<br />

ingredients<br />

The Wheel House Niwot<br />

beer, wine, and cocktails<br />

with a modest selection<br />

of food<br />

1914 House<br />

new American restaurant<br />

with sustainably sourced<br />

dishes, wine, beer and<br />

cocktails<br />

The Old Oak Coffeehouse<br />

coffee, bake goods, panini<br />

sandwichs, music and<br />

Spaghetti Saturdays<br />

Cimmini’s<br />

authentic Italian cuisine<br />

(calzones, pastas, pizzas &<br />

more) made from scratch<br />

Farow<br />

farm to table dining<br />

experience with seasonal<br />

plates, wine & cocktails<br />

Pie Dog Pizza<br />

Italian style pizza with<br />

classic American<br />

ingredients<br />

The Garden Gate Cafe<br />

breakfast, lunch, espresso<br />

Abo’s Pizza<br />

local pizzeria chain<br />

serving up a menu of<br />

New York-style pies<br />

Winot Coffee Company<br />

coffee, tea, pastries, bread<br />

and burritos<br />

Niwot Tavern<br />

lively bar and grill with<br />

live music and events<br />

Raza Fresa<br />

genuine Mexican cuisines<br />

with margaritas, wine, beer<br />

Fritz Family Brewers<br />

brewery offering an<br />

extensive collection of<br />

lagers and ales<br />

Niwot Market<br />

deli + sushi<br />

Nacho Mama’s Tacos<br />

food truck serving<br />

authentic Mexican cuisine<br />

* in and around Niwot<br />

Visit Niwot.com<br />

to find out more about our town & events

<strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2023</strong><br />

106<br />

Building a<br />

Sustainable Legacy<br />

Cottonwood Custom<br />

Builders’ approach to<br />

green building<br />

By Holly Bowers<br />

87<br />

Culinary Capital<br />

Digging into our favorite<br />

<strong>Boulder</strong> County restaurants<br />

By Linnea Covington<br />

94<br />

Relocating Families and<br />

Rebuilding Lives<br />

How the Broomfield<br />

Resettlement Task Force<br />

supports refugees<br />

By Dell Bleekman<br />

101<br />

Out With the Old,<br />

in With the New<br />

Your guide to the<br />

best fall gear<br />

By Mara Welty<br />

114<br />

From Pickup Truck<br />

to Powerhouse<br />

The extraordinary<br />

Wild Animal Sanctuary<br />

By Grace Adele Boyle<br />

14 | The<strong>Boulder</strong>Mag.com

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 15

Departments » <strong>Oct</strong>ober / <strong>Nov</strong>ember <strong>2023</strong><br />

Buzz<br />

23<br />

23 Walkable Finds<br />

A fetching snapshot<br />

from Karen Jacot<br />

24 Calendar Our five<br />

highlights for <strong>Oct</strong>ober/<br />

<strong>Nov</strong>ember<br />

26 Events Your guide to<br />

planning your free time<br />

40 Entertainment<br />

Reviews of new movies<br />

and music<br />

42 Staff Picks Seasonal<br />

page-turners for<br />

cozying up<br />

44 History Exploring<br />

the historic <strong>Boulder</strong>ado<br />

hotel<br />

48 Newsmaker The<br />

construction of <strong>Boulder</strong><br />

Commons<br />

52 Top Dentists<br />

Sitting down with<br />

Studio Z Dental and<br />

<strong>Boulder</strong> Implants &<br />

Periodontics<br />

54 Local Chatter The<br />

eccentricities of <strong>Boulder</strong><br />

through photo<br />

60 Art Seen Danielle<br />

SeeWalker and<br />

the modern Native<br />

American experience<br />

64 Western Drawl An<br />

interview with <strong>Boulder</strong><br />

Symphony’s Devin<br />

Patrick Hughes<br />

Well Styled<br />

67 Sweater Weather<br />

Autumn attire takes<br />

center stage<br />

68 Pumpkins How<br />

to master pumpkin<br />

carving with Barry<br />

Brown<br />

72 Home Rooted<br />

Furniture’s bespoke<br />

wooden creations<br />

76 Fashion An autumnal<br />

palette at The<br />

Greenbriar Inn<br />

82 Day Trip Shoshoni<br />

Ashram’s fall<br />

meditation escapes<br />

67 123 148<br />

Food+Drink<br />

123 Buttery Bites<br />

A baked good<br />

breakfast spread<br />

124 Dining Out <strong>Boulder</strong><br />

County’s sweetest<br />

bakeries<br />

128 Libations Brewing<br />

with Spirit Hound<br />

Distillers<br />

130 In the Kitchen<br />

A Thanksgiving feast<br />

from Spruce Farm<br />

& Fish<br />

136 Restaurant Guide<br />

The best spots for<br />

eating and drinking<br />

in <strong>Boulder</strong> County<br />

44<br />

Travel<br />

148 Picturesque Retreat<br />

A stay at Hotel<br />

Hartness in Greenville,<br />

South Carolina<br />

Fundamentals<br />

20 Reader Services<br />

22 Editor’s Letter<br />

146 Real Estate Forum<br />

152 The Last Reflection<br />

A Seasonal Spectrum<br />

of Style at The<br />

Greenbriar Inn<br />

Roaring<br />

Success<br />

The Remarkable<br />

Story Behind<br />

The Wild Animal<br />

Sanctuary<br />


GUIDE<br />

TOP 25<br />



RELIEF<br />

ON THE COVER »<br />

On location at The Greenbriar<br />

Inn. Leather coat at Beatrice<br />

the Divine, <strong>Boulder</strong>.<br />


16 | The<strong>Boulder</strong>Mag.com

Love your trees<br />

Happy, healthy trees are essential for our<br />

community—they absorb carbon dioxide,<br />

reduce stress levels, and generally make<br />

our neighborhoods and cities better.<br />

Pest/disease diagnosis and treatment Tree planting<br />

Local mulch Tree and shrub pruning Tree removal<br />

Stump grinding Tree preservation<br />

taddikentree.com • hello@taddikentree.com • 303.554.7035

CEO & Publisher<br />

Robert Sweeney<br />

Exec. Director of Operations<br />

Emily Sweeney<br />

■ ■ ■<br />

Managing Editor<br />

Mara Welty<br />

■ ■ ■<br />

Senior Account Executive<br />

Nichole Greenley<br />

Art Director<br />

Shanna Thomson<br />

Travel Director<br />

Katie McElveen<br />

Graphic Designers<br />

Carl Turner<br />

Piper Vitale<br />

Contributing Writers<br />

Dell Bleekman, Holly Bowers,<br />

Grace Adele Boyle, Sarah Cameron,<br />

Linnea Covington, Denise K. James,<br />

Cree Lawrence, Matt Maenpaa, Sara<br />

McBride, Kalene McCort,<br />

Katie McElveen, Katherine Owen,<br />

Anne Wolfe Postic, Wendy Swat Snyder,<br />

Chloe-Anne Swink,<br />

Irene Middleman Thomas,<br />

Brad Weismann, Chantal Wilson<br />

Photographers<br />

Jess Blackwell, Michael de Léon,<br />

Laura Defilippo, Michael Elridge,<br />

Casey Giltner, Karen Jacot,<br />

Hannah Jellis, Cary Jobe,<br />

Jamie Larson, Matt Maenpaa,<br />

Tom McCorkle, Tim Romano,<br />

Joanie Schrantz, Casey Wilson<br />

■ ■ ■<br />

PO Box 419<br />

Lafayette, CO 80026<br />

Customer Service/Subscriptions:<br />

843.856.2532<br />

<strong>Boulder</strong> <strong>Magazine</strong> is published 6<br />

times per year by DueSouth Publishing,<br />

LLC. The entire contents of this<br />

publication are fully protected and may<br />

not be reproduced, in whole or part,<br />

without written permission. We are<br />

not responsible for loss of unsolicited<br />

materials. Copyright © <strong>2023</strong>. All rights<br />

reserved. SUBSCRIPTION price is<br />

$24.95 per year.<br />

18 | The<strong>Boulder</strong>Mag.com

design [ build] green<br />

303.413.8556<br />

rodwinarch.com<br />

skycastleconstruction.com<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 19

<strong>Boulder</strong>’s<br />

BEST<br />

for<br />

clothing,<br />

costumes &<br />

FUN!<br />

20 | The<strong>Boulder</strong>Mag.com<br />

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from 12 until close<br />

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Family Owned<br />

Direct from Australia<br />

sleepymerino.co<br />

15% off your first order<br />

(use code: <strong>Boulder</strong>)<br />

Subscriptions<br />

Subscribing to <strong>Boulder</strong> <strong>Magazine</strong> is<br />

easy, and you save 20 percent off the<br />

newsstand price. Your subscription includes<br />

6 issues, delivered right to your<br />

door. Subscriptions and billing are<br />

handled in-house, providing you with<br />

the best in customer service. Please<br />

call or email us if you experience any<br />

problems with your subscription, and<br />

we will assist to resolve them right<br />

away. You can subscribe by calling<br />

Subscriptions Customer Service at<br />

843-856-2532 or contact us via the<br />

web at The<strong>Boulder</strong>Mag.com.<br />

Gift Subscriptions<br />

<strong>Boulder</strong> <strong>Magazine</strong> makes an excellent<br />

gift idea for any occasion! Order by<br />

phone, email, or our website.<br />

Change of Address<br />

If you move or change your address,<br />

please call or email us and provide<br />

both the old and new addresses. The<br />

postal service does not automatically<br />

forward magazines, so please send us<br />

your change of address as soon as you<br />

know it.<br />

Letters to the Editor<br />

We welcome your comments and<br />

letters. Send letters to<br />

editor@thebouldermag.com or contact<br />

us via the web at The<strong>Boulder</strong>Mag.com.<br />

Please include your phone number in<br />

case we need to contact you.<br />

Back Issues<br />

When available, back issues of <strong>Boulder</strong><br />

magazine can be purchased for $14.00,<br />

postage included.<br />

Writing Opportunities<br />

We are always interested in receiving<br />

article ideas from our readers as well<br />

as considering freelance writers and<br />

photographers. Please email your<br />

ideas or writing queries to<br />

editor@thebouldermag.com.<br />

How to Advertise<br />

If you would like advertising<br />

information for promoting your<br />

products or services, call Nichole<br />

Greenley 720-254-4867, or email<br />

nichole@thebouldermag.com,<br />

or Robert Sweeney 843-822-0119,<br />

or email robert@thebouldermag.com,<br />

or contact us via the web at<br />





NEEDS.<br />

Discover options and flexibility<br />

to help you stay on track.<br />

Own your journey.<br />

ce.colorado.edu • 303.492.5148<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 21

from the editor<br />

In the heart of <strong>Boulder</strong>, where mountains<br />

stand tall,<br />

A few tales unfold, as darkness befalls.<br />

As autumn leaves rustle, and the wind starts<br />

to howl,<br />

Our writers emerge, out on the prowl.<br />

A Seasonal Spectrum<br />

of Style at The<br />

Greenbriar Inn<br />

Roaring<br />

Success<br />

The Remarkable<br />

Story Behind<br />

The Wild Animal<br />

Sanctuary<br />


GUIDE<br />

TOP 25<br />



RELIEF<br />

Give the gift<br />

that lasts<br />

all year long...<br />

a subscription<br />

to<br />

The streets come alive, with a quirky jackpot,<br />

Captured by foot by Karen Jacot.<br />

We delve into hallways of a hotel, historical,<br />

An old-world charm, the <strong>Boulder</strong>ado<br />

chronicle.<br />

From there we meet SeeWalker, a<br />

Lakota artist,<br />

Who celebrates her heritage, always in<br />

earnest.<br />

The creations expand beyond mural and canvas,<br />

To Barry Brown’s very own carved pumpkin opus.<br />

Halloween isn’t the only holiday this season,<br />

With Spruce Farm & Fish, Thanksgiving is eaten.<br />

Still, doughy sweet bites are not forgotten,<br />

From top bakeries, order a baker’s fresh dozen.<br />

Of course, <strong>Boulder</strong>’s restaurants show off their flair,<br />

With Michelin-winner and fan-favorite fare.<br />

Our features unveil like a ghostly parade,<br />

With the Wild Animal Sanctuary, animals are saved.<br />

Refugees fleeing from Afghanistan and Ukraine,<br />

Partner with Broomfield, where help does not wane.<br />

Shoshoni retreat shares fall meditations,<br />

And Cottonwood builders renovate kitchens.<br />

And now that the cool weather is here,<br />

Why not explore some new autumn gear?<br />

Many more stories lie in these pages,<br />

Like woodwork, libations and musical sages.<br />

So good luck, dear reader, as you wander through,<br />

<strong>Boulder</strong> <strong>Magazine</strong>, where the sagas debut.<br />

Subscribe online via the web<br />

at The<strong>Boulder</strong>Mag.com or<br />

by calling 843-856-2532.<br />

Mara Welty<br />

Managing Editor<br />

editor@thebouldermag.com<br />


Visit us on our website<br />

The<strong>Boulder</strong>Mag.com<br />

Find us on Facebook and Instagram<br />

@bouldermagazine<br />

22 | The<strong>Boulder</strong>Mag.com

Your Local Rundown on News and Culture<br />

<strong>Boulder</strong>’s<br />

Hidden<br />

Treasures<br />

Shutterbug Karen Jacot<br />

shares her snapshots<br />

See page 54<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 23

calendar<br />

The Reveal:<br />


Our five highlights from this issue’s calendar of events.<br />

<strong>Boulder</strong><br />

County<br />

Open<br />

Studios<br />

Tour<br />

<strong>Oct</strong>. 7 &<br />

8, 14 &<br />

15, 21 &<br />

22<br />

During the<br />

first three<br />

we ekend s<br />

in <strong>Oct</strong>ober, about 165 artists will<br />

open their studios to the public.<br />

Selected by a jury, these represent the<br />

county’s finest painters, sculptors and<br />

mixed media artists. Open Studios<br />

publishes a map that will be available<br />

online and in print form in many<br />

locations on the Front Range. Various<br />

locations. Children welcome. 12–5pm.<br />

openstudios.org<br />

First Bite: <strong>Boulder</strong>’s<br />

Restaurant Week<br />

<strong>Oct</strong>. 20–29<br />

First Bite <strong>Boulder</strong> is an annual<br />

event highlighting <strong>Boulder</strong> County’s<br />

dining scene. For one full week,<br />

dozens of <strong>Boulder</strong>’s top restaurants<br />

will offer special prix fixe dinner<br />

menus to the community. The week<br />

celebrates <strong>Boulder</strong>’s exceptional<br />

dining community and will help bring<br />

a well-deserved reputation into the<br />

national spotlight. Various locations.<br />

firstbiteboulder.com<br />

Firefly Handmade<br />

Holiday Market<br />

<strong>Nov</strong>. 11–12<br />

Firefly artisans will fill the blocks of<br />

the renowned Pearl Street Pedestrian<br />

Mall, featuring the best of local<br />

craft, art and design! Sponsored by<br />

the Downtown <strong>Boulder</strong> Partnership,<br />

our market will be held in the midst<br />

of all the fabulous restaurants and<br />

unique shops that downtown has to<br />

offer, making it a convenient location<br />

to do all of your holiday shopping and<br />

celebrating. Free. fireflyhandmade.com<br />

Day of the Dead Family<br />

Celebration<br />

<strong>Oct</strong>. 14<br />

Running since the year 2000, this is<br />

the longest-standing Day of the Dead<br />

celebration in Colorado and attracts<br />

more than 6,000 people annually.<br />

Like last year, the Día de los Muertos<br />

Family Celebration will open the<br />

season in downtown Longmont. This<br />

street festival will include music<br />

and dance performances, art and<br />

craft activities, cultural education,<br />

delicious food, downtown business altars and the Fire House Art Center Gigantes<br />

Procession. Free. 11am–3pm. Downtown Longmont at 4th Avenue and Main<br />

Street. longmontmuseum.org.<br />

Niwot’s Annual<br />

Holiday Parade<br />

<strong>Nov</strong>. 25<br />

In the biggest parade yet, Historic<br />

Niwot hosts a holiday parade on Small<br />

Business Saturday that will feature<br />

over 70 different businesses and clubs.<br />

Following the parade, visitors can<br />

continue the holiday magic and meet<br />

and greet Santa and Mrs. Claus in<br />

the Lefthand Grange. Free. 11am. 2nd<br />

Avenue. niwot.com.<br />

B<br />

24 | The<strong>Boulder</strong>Mag.com

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 25

Shop for Your<br />

Favorite Pasta in Bulk!<br />


find us @simplybulkmarket on social media<br />

HOURS<br />

M-F 9-6<br />

Sa 9-5<br />

Su 10-4<br />

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* We offer curbside and contactless delivery options<br />

Munchkin Masquerade <strong>Oct</strong>. 31<br />

Each Halloween, Downtown <strong>Boulder</strong> is invaded by tiny ghosts and<br />

goblins, dinosaurs and dragons, fairies and princes, superheroes and<br />

animals of every size for trick-or-treating along Pearl Street. Registration<br />

required. Historic Downtown <strong>Boulder</strong> & Pearl Street Mall. 3–6pm.<br />

boulderdowntown.com<br />

Event Calendar<br />

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Cottonwood Farms Fall Market<br />

Sept. 23–<strong>Oct</strong>. 31<br />

Buy pumpkins, squash and decorative<br />

fall items, without admission to the<br />

pumpkin patch and activity areas. Also<br />

visit the pumpkin patch for fun family<br />

activities, including a corn and straw<br />

maze. 10am–6pm. cottonwoodfarms.com<br />

7 th Generation<br />

Farm Fall<br />

Festival<br />

Begins Sept. 30<br />

Enjoy fun activities<br />

such as: hayrides,<br />

duck races, hay mountain, kids straw<br />

bale maze, straw bale pirate ship and<br />

more. Farm stand open to purchase<br />

meat, eggs, honey and roasted chilies.<br />

$6. 1536 Courtesy Road, Louisville.<br />

7thgenerationfarm.com<br />

Rocky Mountain Pumpkin Ranch<br />

<strong>Oct</strong>ober Festival<br />

<strong>Oct</strong> 1–31<br />

The ranch offers a mellow pumpkin<br />

patch weekday outing during the<br />

month of <strong>Oct</strong>ober with a smaller<br />

selection of activities available to<br />

participate in. This is a great option<br />

for recreational groups, daycares,<br />

elementary schools or anybody looking<br />

for a fun day trip with friends and<br />

family. And don’t miss the excitement<br />

of the weekend festival held on<br />

Saturdays and Sundays during the<br />

month of <strong>Oct</strong>ober. It boasts tons of<br />

carnival fun with kiddie-rides, a<br />

petting zoo, face-painting, a food truck<br />

and, of course, the original Pick-a-<br />

Pumpkin Pumpkin Patch!<br />

Ghost Hunting 101<br />

<strong>Oct</strong>. 7<br />

The Rocky Mountain Paranormal<br />

Research Society is back to talk<br />

about ghost hunting, including some<br />

instructions on how to use common<br />

equipment. The Library will also<br />

be adding a ghost hunting kit to the<br />

collection for check-out. This is a great<br />

introduction to starting your own<br />

research. 951 Spruce Street, Louisville<br />

Library. louisvilleco.gov<br />

Pumpkin Patch Painting<br />

<strong>Oct</strong>. 7<br />

Join Coy Ink for this fall themed paint<br />

and sip party at Bee Hugger Farm.<br />

We’ll pick a cozy spot in the field to<br />

26 | The<strong>Boulder</strong>Mag.com

TOUCH<br />

. FEEL . RELAX<br />





woodleys.com<br />



paint late season sunflowers and<br />

pumpkins. Cider will be available<br />

for purchase during class. Bring a<br />

camp chair or something to sit on so<br />

you’re not sitting on the grass during<br />

the paint and sip. 2–5pm. 12590 Ute<br />

Hwy, Longmont, Bee Hugger Farm.<br />

visitlongmont.org<br />

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<strong>Boulder</strong> County<br />

Open Studios Tour<br />

<strong>Oct</strong>. 7 & 8, 14 & 15, 21 & 22<br />

During the first three weekends in<br />

<strong>Oct</strong>ober, about 165 artists will open<br />

their studios to the public. Selected<br />

by a jury, these represent the county’s<br />

finest painters, sculptors and<br />

mixed media artists. Open Studios<br />

publishes a map that will be available<br />

online and in print form in many<br />

locations on the Front Range. Various<br />

locations. Children welcome. 12–5pm.<br />

openstudios.org<br />

CU Family Weekend<br />

<strong>Oct</strong>. 12–15<br />

CU welcomes families of students<br />

for a football game, 5K run/walk,<br />

educational sessions and more family<br />

fun. Colorado.edu<br />

Day of the<br />

Dead Family<br />

Celebration<br />

<strong>Oct</strong>. 14<br />

Día de los<br />

Muertos (Day of<br />

the Dead) is a<br />

time to celebrate<br />

our deceased loved ones and keep<br />

their memories alive. Running since<br />

the year 2000, this is the longeststanding<br />

Day of the Dead celebration<br />

in Colorado and attracts more than<br />

6,000 people annually. Community<br />

participation is an essential part of<br />

this holiday full of life, reflection,<br />

food, family, and fun. Like last<br />

year, the Día de los Muertos Family<br />

Celebration will open the season in<br />

downtown Longmont. This street<br />

festival will include music and dance<br />

performances, art and craft activities,<br />

cultural education, delicious food,<br />

downtown business altars and the<br />

Fire House Art Center Gigantes<br />

Procession. Park downtown or at<br />

the Longmont Museum and take the<br />

free shuttle between locations so you<br />

28 | The<strong>Boulder</strong>Mag.com

HOME<br />

COOK<br />


WITH<br />


Sign up for your<br />

next class or book<br />

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 29

can enjoy all the activities of the day.<br />

Free. 11am–3pm. Downtown Longmont<br />

at 4th Avenue and Main Street.<br />

longmontmuseum.org<br />

Solar Eclipse Watch Party<br />

<strong>Oct</strong>. 14<br />

Come check out the Annular Solar<br />

Eclipse! We’ll have fun activities, a<br />

variety of ways you can safely view this<br />

celestial event including solar telescopes<br />

and eclipse glasses and information<br />

about how you can help your community<br />

see the stars year-round using dark sky<br />

lighting. The eclipse begins at 9:14am and<br />

reaches its peak at 10:36am. This event is<br />

hosted by the Louisville Public Library,<br />

Louisville Parks and Open Space and<br />


C A M P E R V A N S<br />

the Planning Division, in conjunction<br />

with the Longmont Astronomical<br />

Society. louisvilleco.gov<br />

Pumpkin Pie Days Vintage<br />

& Antique Market<br />

<strong>Oct</strong> 14–15<br />

Celebrating our 53rd show in the<br />

community. The market features a<br />

wide array of vintage and antique<br />

dealers featuring items including<br />

art, collectibles, primitives, costume<br />

jewelry, fine jewelry, furniture, home<br />

decor, glass, mid-century, retro,<br />

repurposed—plus much more! After<br />

an afternoon of shopping, stop by<br />

our café for a slice of Pumpkin Pie<br />

with fresh whipped cream. $10.<br />

Saturday 10am–5pm; Sunday 11am–<br />

4pm. 9595 Nelson Rd., Longmont,<br />

<strong>Boulder</strong> County Fairgrounds.<br />

stvrainhistoricalsociety.com<br />

Farow’s Sunday Supper<br />

Harvest Dinner<br />

<strong>Oct</strong>. 15<br />

Join us for the last Sunday Supper<br />

of the year. We will be co-hosting<br />

a harvest dinner with 100x Farm<br />

at the restaurant. Tickets will<br />

include a welcome cocktail and an<br />

introduction to the farmers and their<br />

operation followed by being seated<br />

for a four-course meal comprised of<br />

all of the amazing things 100x Farm<br />

grows. Come celebrate the fall with<br />

a beautiful meal, lovingly created<br />

by our chefs! We will have all of the<br />

amenities of the restaurant readily<br />

available to our guests. $120. 5:30–<br />

8:30pm. 7916 Niwot Rd, Longmont,<br />

Farow. farotrestaurant.com<br />

YOUR<br />

VAN<br />


bouldercampervans.com<br />

For more info email<br />

info@bouldercampervans.com<br />

Longmont Ghost Tours<br />

<strong>Oct</strong>. 18–<strong>Nov</strong>. 18<br />

Have you always wondered what—<br />

or who—is out there? Come join<br />

our affiliate “Step in Time Tours”<br />

as we explore infamous ghost towns<br />

and haunted locations in historical<br />

buildings in Longmont, Loveland<br />

and Erie, Colorado. Your tour guide<br />

is psychic medium Dori Spence, who,<br />

for over 40 years, has assisted law<br />

enforcement agencies, companies,<br />

building owners and individuals in<br />

“opening the veil” that separates our<br />

living world from the world of spirits.<br />

Dori’s insight and stories surrounding<br />

30 | The<strong>Boulder</strong>Mag.com

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 31

Ski & Snowboard<br />

Rentals Sales & Tuning<br />

We are your one stop shop for all your ski,<br />

snowboard and snowshoe needs. Offering the<br />

best brands, expert advice, professional tuning &<br />

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Guided Fly Fishing<br />

Trips & Classes<br />

Our expert guides will take you to the best spots<br />

and show you the ropes, so you can enjoy the<br />

beauty of nature while catching some fish.<br />

Huge selection of<br />

Flies and Equipment, including rentals<br />


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<strong>Boulder</strong> Ballet and<br />

<strong>Boulder</strong> Philharmonic Orchestra Present<br />

The<br />

Nutcracker<br />

the historical sites around Colorado<br />

will leave you spellbound and wanting<br />

to learn more. Locations, prices and<br />

times vary. kindredspiritsociety.org<br />

Stories in the Dark<br />

<strong>Oct</strong>. 20<br />

Join the Louisville Historical<br />

Museum and the <strong>Boulder</strong> Valley<br />

Spellbinders for rarely-heard, local<br />

mystery and suspense stories told<br />

under the stars. Start your Halloween<br />

off right with haunting stories based<br />

on true events in Louisville’s history.<br />

A faked death, a creepy hand and a<br />

shocking visitor during math class,<br />

will you get spooked?! This program<br />

is recommended for ages six and up<br />

and will take place outside, in the<br />

Museum Courtyard. Bring a blanket<br />

or chairs, if desired. Registration is<br />

suggested. 7–8pm.<br />

First Bite:<br />

<strong>Boulder</strong>’s<br />

Restaurant Week<br />

<strong>Oct</strong>. 20–29<br />

First Bite <strong>Boulder</strong><br />

is an annual event highlighting<br />

<strong>Boulder</strong> County’s dining scene. For<br />

one full week, dozens of <strong>Boulder</strong>’s top<br />

restaurants will offer special prix fixe<br />

dinner menus to the community. The<br />

week celebrates <strong>Boulder</strong>’s exceptional<br />

dining community and will help bring<br />

a well-deserved reputation into the<br />

national spotlight. Various locations.<br />

firstbiteboulder.com<br />


<strong>Nov</strong>ember 24, Friday 2PM<br />

<strong>Nov</strong>ember 25, Saturday 2PM & 630PM<br />

<strong>Nov</strong>ember 26, Sunday 2PM<br />

Macky Auditorium<br />


3 03.449.1343<br />

Ghost Walk/<br />

Ghost Talk<br />

<strong>Oct</strong>. 21<br />

This year Historic<br />

<strong>Boulder</strong> is<br />

partnering with<br />

local haunted<br />

history author Ann Alexander Leggett<br />

and our friends at Psychic Horizons<br />

to create a unique and captivating<br />

tour that offers an unforgettable<br />

journey into the unknown. Join us<br />

to explore Downtown <strong>Boulder</strong>’s most<br />

haunted sites and sharing bonechilling<br />

stories that have endured for<br />

generations. As darkness falls, the<br />

streets come alive with tales of spirits,<br />

mysterious apparitions and the eerie<br />

echoes of history. 2:30–7:30pm.<br />

historicboulder.org<br />

32 | The<strong>Boulder</strong>Mag.com

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 33

World Singing Day<br />

<strong>Boulder</strong><br />

<strong>Oct</strong>. 21<br />

The eighth annual<br />

World Singing<br />

<strong>Boulder</strong> is a community sing-along<br />

where people of all ages, backgrounds<br />

and singing abilities are invited. Sing<br />

along to popular songs, from the Beatles<br />

to Taylor Swift. Lyric booklets provided.<br />

No rehearsals or preparation necessary.<br />

Just show up and experience the joy of<br />

singing together at this favorite annual<br />

<strong>Boulder</strong> event. Free. The Latin jazz/rock<br />

band Los Bohemios will be performing<br />

from 11am–1pm. Sing-along 2–3:30pm.<br />

Pearl Street Mall, Old Courthouse.<br />

worldsingingday.org<br />

Applefest<br />

<strong>Oct</strong> 21–22<br />

A p p l e f e s t<br />

is ou r<br />

favorite fall<br />

celebration!<br />

Your ticket ($5–45) includes a plate<br />

from Nordy’s BBQ, plus apples<br />

and apple cider donuts, and live<br />

bluegrass music from a local band.<br />

A great annual family tradition.<br />

This event does not include apple<br />

picking. 3:30–6pm. 6914 Ute Hwy,<br />

Longmont, YA YA Farm and Orchard.<br />

yayafarmandorchard.com<br />

featuring<br />

Velvet • Xenia • Porto<br />

Brodie • Alembika<br />

Matthildur • Go Silk<br />

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Mon~Sat, 10-6<br />

Sunday, 11-5<br />

By appointment<br />

Alto Motion Picture Orchestra:<br />

Alfred Hitchcock’s “The Lodger”<br />

(1927)<br />

<strong>Oct</strong>. 26<br />

Mont Alto Motion Picture Orchestra<br />

returns to the Longmont Museum’s<br />

Stewart Auditorium to provide<br />

live musical accompaniment for<br />

Hitchcock’s third feature film. In this<br />

haunting silent thriller, a mysterious<br />

young man takes up residence at<br />

a London boardinghouse just as<br />

a killer known as the “Avenger”<br />

descends upon the city. Learn more<br />

at longmontmuseum.org or call<br />

303-651-8374.<br />

Catrina Ball and<br />

Mask Auction<br />

<strong>Oct</strong>. 28<br />

The Firehouse and<br />

our sponsor Roots<br />

Restaurant and<br />

the Dickens Opera<br />

House invite you to honor your loved<br />

ones with song, laughter, dancing<br />

and revelry in Downtown Longmont.<br />

Come dressed as a Catrina or Catrin,<br />

or get your face painted at the event<br />

and get ready to dance, dance, dance!<br />

Performance by Nahucalli Mexican<br />

Folkloric Dance Troupe and the<br />

SVVSD Combined Mariachi Band.<br />

Where do the proceeds for the Catrina/<br />

Mask Auction and Catrina Ball go?<br />

The funds raised support free art<br />

education provided to marginalized<br />

communities. This year we are<br />

putting the funds towards continuing<br />

Art Attack. Your ticket price and<br />

bids support art in your community<br />

and make Longmont a more creative<br />

and better place for us all! 7–10pm.<br />

longmontcolorado.gov.<br />

34 | The<strong>Boulder</strong>Mag.com



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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 35

Come check out all the unique businesses in<br />

Lafayette and remember to SHOP DINE IN<br />


Look for special offers and<br />

events at our wonderful<br />

businesses on Shop Small<br />

Saturday, <strong>Nov</strong>ember 25, <strong>2023</strong>.<br />

Lafayette Chamber 303-666-9555<br />

www.lafayettecolorado.com<br />




<strong>2023</strong>/24 SEASON<br />



B O U L D E R P H I L . O R G | 3 0 3 . 4 4 9 . 1 3 4 3<br />

Halloween Spooktacular<br />

<strong>Oct</strong>. 30<br />

Come in costume to celebrate<br />

Halloween! We will read spooky<br />

stories, dance to spooky songs, work<br />

on Halloween crafts and trick or<br />

treat around the library. Ages 2–5<br />

and caregivers. 951 Spruce Street,<br />

Louisville Library. 10:15–11am.<br />

louisvilleco.gov<br />

HGB Fiber Art Show & Sale<br />

<strong>Nov</strong>. 1–5<br />

Join us for one of Colorado’s premier<br />

art and crafts celebrations—The Fiber<br />

Art Show & Sale of the Handweavers<br />

Guild of <strong>Boulder</strong>. The Handweavers<br />

Guild of <strong>Boulder</strong> began producing an<br />

annual event in 1971 and the show<br />

and sale has evolved through the<br />

years into the premier fiber event<br />

it is today. The juried showcase<br />

highlights the exceptional quality and<br />

fiber technique achievements of guild<br />

members. In addition, the People’s<br />

Choice Award allows visitors to vote<br />

for their favorite pieces. Free. Daily<br />

10am–6pm; Sunday 10am–3pm. 9595<br />

Nelson Road, Longmont, <strong>Boulder</strong><br />

County Fairgrounds.<br />

Noche de Museo: Celebrating Day<br />

of the Dead<br />

<strong>Nov</strong>. 2<br />

Featuring Grupo Huitzilopochtli<br />

Danza Azteca, Las Dahlias and Los<br />

Mocochetes. Join us in the Longmont<br />

Museum’s Stewart Auditorium for<br />

an evening of live performance in<br />

celebration of Día de los Muertos<br />

that will span the ages, from ancient<br />

Aztecan dance to contemporary<br />

Chicano Funk. An annual community<br />

celebration of a centuries’ old Mexican<br />

tradition that has quickly become part<br />

of the cultural fabric of Longmont.<br />

Co-presented with the Longmont<br />

Multicultural Action Committee.<br />

Learn more at longmontmuseum.org<br />

or call 303-651-8374.<br />

CU<br />

Homecoming<br />

<strong>Nov</strong>. 4<br />

In-person events<br />

will include the<br />

annual Alumni<br />

Awards ceremony, Spirit Days on<br />

the Quad, Buffs on Tap, the 50-<br />

36 | The<strong>Boulder</strong>Mag.com

Garden Center, Nursery & Gift House<br />

www.theflowerbin.net<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 37


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Open Monday-Friday 10am-8pm<br />

Saturday & Sunday 10am-10pm<br />

Year Reunion for the class of 1971<br />

and the Ralphie’s Corral tailgate.<br />

colorado.edu.<br />

Firefly<br />

Handmade<br />

Holiday<br />

Market<br />

<strong>Nov</strong>. 11–12<br />

Firefly artisans<br />

will fill the blocks of the renowned<br />

Pearl Street Pedestrian Mall,<br />

featuring the best of local craft,<br />

art, and design! Sponsored by the<br />

Downtown <strong>Boulder</strong> Partnership, our<br />

market will be held in the midst of<br />

all the fabulous restaurants and<br />

unique shops that downtown has<br />

to offer, making it a convenient<br />

location to do all of your holiday<br />

shopping and celebrating. Free.<br />

fireflyhandmade.com<br />

Switch on the Holidays<br />

<strong>Nov</strong>. 19<br />

Come see the lighting of downtown in<br />

holiday lights and an appearance by<br />

Santa Claus, too. There will also be<br />

a holiday sing-along performance led<br />

by the <strong>Boulder</strong> Children’s Chorale,<br />

joined by members of the <strong>Boulder</strong><br />

Chorale. Free. <strong>Boulder</strong> County<br />

Courthouse and the Pearl Street<br />

Mall. boulderdowntown.com<br />

St. Nick on the Bricks<br />

<strong>Nov</strong>. 24<br />

Kids of all ages can visit with Santa<br />

at the Downtown <strong>Boulder</strong> Visitor<br />

Information Center. Whether you<br />

are asking for a fire engine for<br />

Tommy, a new doll for Molly or a<br />

diamond ring for mommy, bring<br />

your list and a camera to capture<br />

priceless holiday memories. Free.<br />

boulderdowntown.com<br />

Niwot’s Annual Holiday Parade<br />

<strong>Nov</strong>. 25<br />

In the biggest parade yet, Historic<br />

Niwot hosts a holiday parade on Small<br />

Business Saturday that will feature<br />

over 70 different businesses and<br />

clubs. Following the parade, visitors<br />

can continue the holiday magic and<br />

meet and greet Santa and Mrs. Claus<br />

in the Lefthand Grange. Free. 11am.<br />

2nd Avenue. niwot.com.<br />

38 | The<strong>Boulder</strong>Mag.com

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 39

Reviews: TV & Music<br />


The Mountain Goats<br />

Jenny from Thebes<br />

You know how the ‘80s and ‘90s are<br />

seeping into <strong>2023</strong>? That’s the first thing<br />

that comes to mind while listening<br />

to “Jenny from Thebes,” the newest<br />

effort from the North Carolina-based<br />

group The Mountain Goats. Their first<br />

single, “Clean Slate,” is comparable<br />

to a soda and plate of French fries—<br />

nostalgic and good, leaving you feeling<br />

uplifted. Furthermore, the entire<br />

album is a storytelling device about<br />

a character named Jenny and her<br />

ranch-style house in the Southwest.<br />

How nostalgic.<br />

Happiness for Beginners<br />

Netflix<br />

Starring Luke Grimes, Ellie Kemper, Blythe Danner • Rated PG-13 • 5 STARS<br />

It took me a bit to figure out what I wanted to review for this issue's column. Truth<br />

be told, I've gotten sucked into the summer's Barbie mania just as much as anyone<br />

(and if you have not seen it, plan to do so immediately). Outside of theaters, it can<br />

be hard to find something to help us truly unwind and lighten our hearts. That's<br />

when I discovered the perfect thing on Netflix: “Happiness for Beginners, running<br />

at an undaunting hour and forty-five minutes.”<br />

Admittedly, I started by scrutinizing everything as usual: Why is the focus on a<br />

woman getting a divorce? Haven't we, as a society, outgrown the idea that we have<br />

to have someone around at all times?! What's wrong with being solo?<br />

Readers, I'm proud to tell you that I finally shut my intellect up and started<br />

enjoying myself – which is the clear goal of this romantic comedy. Starring an utterly<br />

charming Ellie Kemper as "Helen with an H," the young divorcée who decides to<br />

embark on a long hike to "reset" herself, “Happiness for Beginners” is deliciously<br />

uncomplicated—in fact, I'd argue it's what a lot of us are missing these days.<br />

Sure, it uses familiar concepts that many of us of a certain age have seen for<br />

decades, but no one dies, no one throws up (a miracle in today's TV collection),<br />

no one emotionally manipulates anyone else . . . you get the idea. And there's just<br />

enough tension among the characters (and inside themselves) to propel the plot and<br />

make us wonder.<br />

Thinking you're too desensitized or too intelligent to watch something like this<br />

after your diet of nothing but crime scenes, gritty documentaries and so-dark-youneed-a-flashlight<br />

humor? Think again. People are starving for feel-good stories—<br />

the kind where everything is going to be OK, and everything gets figured out.<br />

“Happiness for Beginners,” aptly named, is just perfect for the job. Just add popcorn<br />

and let your woes melt away.<br />

Dolly Parton<br />

Rock Star<br />

Many people feel the legendary Dolly<br />

Parton can do no wrong. But for me,<br />

her “first rock album” is a bit of a miss.<br />

Yes, she pairs up with other legends on<br />

popular tunes, including Ann Wilson<br />

for a version of “Magic Man” that<br />

doesn’t pack Heart’s original power<br />

— but the cheesiness of songs like<br />

“Bygones” and “World on Fire” reminds<br />

me of why I prefer classic country over<br />

pop and rock-infused country. Die-hard<br />

Dolly fans might feel differently.<br />

40 | The<strong>Boulder</strong>Mag.com

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staff picks<br />

New Fall Reads<br />

Dig into spooky season with new book releases<br />

Fall is the time for all things pumpkin spice, the upcoming spooky season and a yearning to curl up with a good book.<br />

Check out these reads making their appearance this fall.<br />

“American Demon: Eliot Ness<br />

and the Hunt for America’s<br />

Jack the Ripper” by Daniel<br />

Stashower<br />

“American Demon” is a historical<br />

true crime by Daniel Stashower, an<br />

acclaimed biographer and narrative<br />

historian and winner of the Edgar,<br />

Agatha and Anthony awards. This<br />

book is as much a biography of the<br />

legendary lawman Elliot Ness as<br />

it is a true crime tale of the hunt<br />

for the Mad Butcher of Kingsbury<br />

Run. Ness is best known as one of the prohibition agents<br />

that helped take down Al Capone in Chicago, but he spent<br />

the majority of his law enforcement career as the director of<br />

public safety in Cleveland where he ferreted out corruption in<br />

the police force. Between 1934 and 1938, 12 people were killed<br />

and dismembered in the Kingsbury Run area of Cleveland.<br />

Of those killed, only two were ever positively identified.<br />

Although a killer was never charged in the murders, Ness is<br />

positive he got his man. Stashower makes a compelling case<br />

for Ness’ belief about who the killer was while also telling the<br />

fascinating story of a flawed, but good man. –Chantal Wilson<br />

“Let Him In”<br />

by William Friend<br />

Start spooky season off right with<br />

this tense, atmospheric gothic horror<br />

debut about a grief-stricken family<br />

living in a house full of dangerous<br />

secrets. Alfie is reeling from the<br />

accidental death of his wife and<br />

is struggling to raise their young<br />

twin daughters on his own. When<br />

the girls begin playing with an<br />

imaginary friend they call Black<br />

Mamba, Alfie and his sister-inlaw,<br />

Julia, chalk it up to a youthful<br />

coping mechanism. But when the twins’ behavior takes<br />

a dark turn and inexplicable events begin occurring in the<br />

house, Alfie and Julia begin questioning if Black Mamba is<br />

imaginary after all. The taut pacing of the book and wellplaced<br />

twists create a truly unnerving and creepy reading<br />

experience perfect for the fall season. –Sarah Cameron<br />

“The Reformatory”<br />

by Tananarive Due<br />

Tananarive Due blends horror<br />

and history in her latest book,<br />

set in an abusive Jim Crow-era<br />

reformatory school modeled after<br />

the real-life Dozier School (also<br />

featured in Colson Whitehead’s<br />

“The Nickel Boys”). Twelveyear-old<br />

Robbie is sentenced to<br />

six months at the Gracetown<br />

School for Boys for kicking a white<br />

landowner’s son in defense of his<br />

sister, Gloria. While Robert fights<br />

for his life inside the school, which is full of the ghosts of former<br />

residents, Gloria rallies every connection she can to attempt<br />

to free him. Due, whose great-uncle died at the Dozier School<br />

when he was fifteen, brings emotion and immediacy to this<br />

story about haunts and human monsters. –Sara McBride<br />

“A Traitor in Whitehall”<br />

by Julia Kelly<br />

Julia Kelly, the author of numerous<br />

historical novels, has turned her<br />

hand to historical mystery. It’s<br />

September in 1940 and Evelyne<br />

Redfern is working on the line at<br />

a munitions factory in wartime<br />

London. During a night out on the<br />

town, Evelyne, who would rather<br />

be home reading a good mystery,<br />

is recognized by Mr. Fletcher,<br />

one of her parent’s old friends<br />

and a member of the shadowy<br />

intelligence community. Evelyne is offered a job<br />

working as a secretary in Prime Minister Churchill’s cabinet<br />

war rooms located in a bunker under Whitehall while also<br />

being tasked with keeping an eye out for suspicious activity.<br />

Shortly after she settles into her new role as a secretary,<br />

however, one of the girls at work is murdered and Evelyne<br />

must use all of her amateur sleuthing expertise to find the<br />

killer…who is also leaking England’s secrets to the Nazis.<br />

This is sure to be the first in a series and will have great<br />

appeal for fans of Susan Elia MacNeal and James Benn.<br />

–Chantal Wilson B<br />

42 | The<strong>Boulder</strong>Mag.com

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history<br />

Hotel <strong>Boulder</strong>ado<br />

The Belle of <strong>Boulder</strong> lives on<br />



exquisitely maintained and restored Hotel<br />

<strong>Boulder</strong>ado for decades. Considered the “grande<br />

dame” of <strong>Boulder</strong>, the hotel enjoys fascinating<br />

heritage. “We’ve had<br />

just about everything happen in<br />

this hotel in the past 114 years,”<br />

McKown, the Hotel Historian,<br />

says with a knowing grin.<br />

The atrium lobby is bustling<br />

and lively on the morning I<br />

visited, full of excited incoming<br />

freshmen students with their<br />

soon-to-be empty nester parents.<br />

Huge marble columns, a stately<br />

grandfather clock, an antique<br />

(yet still operating) water<br />

fountain, overstuffed furniture<br />

and the immense cherry wood<br />

cantilevered grand staircase are<br />

all topped by a grandiose domed faux ceiling of stained<br />

glass in sunlit jewel tones. It is a perfect setting for the<br />

thousands of weddings that have taken place throughout<br />

the hotel’s history.<br />

Opened in 1909, The <strong>Boulder</strong>ado offers 160 guest rooms,<br />

decorated with either a “modern mountain” or historic<br />

Victorian style. A member of Historic Hotels of America<br />

of the National Trust for Historic Preservation, a free<br />

brochure provides a self-guided<br />

tour through the hotel’s legacy<br />

with its many artifacts, relics,<br />

photographs and memorabilia.<br />

I learned that back in the<br />

property’s early years, suitcases<br />

did not exist. Rather, guests<br />

would come with huge steamer<br />

trunks, sometimes quite<br />

elaborately adorned. The trunks<br />

were unpacked and then brought<br />

to the basement for storage until<br />

the guests departed. Several<br />

ornate trunks are on display on<br />

the third floor.<br />

Akin to a museum, the hotel’s<br />

heritage is everywhere. As I walked the staircase between<br />

floors. I was entranced by the enormous, rather haunting,<br />

portrait of Beatrice Lennartz hanging between the third and<br />

fourth floors. Lennartz was a 1930 debutante whose parents<br />


44 | The<strong>Boulder</strong>Mag.com



To the newcomers making <strong>Boulder</strong> their home,<br />

be warm. To the eager family buying their first home,<br />

be accomodating. To the aging grandparents selling<br />

their life home, be patient. To those sharing this<br />

special place we all call home, be kind.<br />

Eric Jacobson<br />

303.437.0221<br />

eric.jacobson@compass.com<br />

Alex Jacobson<br />

303.523.8207<br />

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history<br />

had her painted when she was introduced to society, and later<br />

donated the portrait to the hotel, where it is perfectly situated.<br />

Back in 1909, <strong>Boulder</strong> was home to the fledgling University<br />

of Colorado and was also one of the nation’s hubs for the<br />

Chautauqua educational movement (today it hosts one of the<br />

few remaining Chautauquas.) The gold and silver mining<br />

boom of the late 1800’s had ended, but tourists came to <strong>Boulder</strong><br />

for the cultural offerings, natural beauty and its accessibility<br />

by train. “It was like a mecca, a tourism destination” remarks<br />

McKown. The lack of an appropriate hotel was glaringly<br />

apparent, and soon, the <strong>Boulder</strong> Hotel Company was formed<br />

with the goal of building such a property.<br />

Thus, the “<strong>Boulder</strong>ado” was born, with a name said to<br />

be unforgettable. Local architects William Redding & Son<br />

designed the five-story brick and red sandstone building,<br />

blending Italian Renaissance and Spanish Revival styles.<br />

The stained-glass ceiling that crowns the atrium was<br />

constructed with cathedral glass imported from Italy, and<br />

the hotel’s unique details include Spanish-style arched<br />

windows, bracketed cornices, iron railings and curved gables<br />

throughout, as well as 100-year-old Italian mosaic tile for the<br />

lobby floor.<br />

<strong>Boulder</strong> celebrated the new hotel with a New Year’s Eve<br />

Gala in 1908. The next morning, on New Year’s Day 1909,<br />

Hotel <strong>Boulder</strong>ado opened for business. Each year, the hotel<br />

throws a New Year’s Eve party.<br />

Local politicians, with the urging of the Women’s Christian<br />

Temperance Union, made <strong>Boulder</strong> a dry city in 1907, nine<br />

years before Prohibition. To the surprise of many nowadays,<br />

the city remained dry until 1967. That year, the Hotel<br />

<strong>Boulder</strong>ado became one of the first businesses within the<br />

city limits to obtain a liquor license, thus License No. 1, the<br />

lower-level speakeasy bar was given that name. The bar<br />

became very popular and has remained so. Famous guests<br />

have included Ethel Barrymore and Douglas Fairbanks,<br />

Sr., Clarence Darrow, Helen Keller, Robert Frost, Benny<br />

Goodman and Louis Armstrong.<br />

Honoring the past is what we do best, says McKown.<br />

Wandering the hallways and alcoves of the <strong>Boulder</strong>ado, I too<br />

am fascinated with its “grande dame” legacy, and with how it<br />

has tastefully melded the old with the new. B<br />


Just about any old building anywhere is<br />

rumored to be “haunted.” <strong>Boulder</strong> is no<br />

different. Yes, some will claim that the<br />

<strong>Boulder</strong>ado is haunted, as well as many<br />

other sites, such as the Pearl Street Mall, <strong>Boulder</strong><br />

Creek, the <strong>Boulder</strong> Theater and Macky Auditorium<br />

on campus.<br />

For those who are ghostly fanciers, Historic<br />

<strong>Boulder</strong>’s biennial Ghost Walk/Ghost Talk will float<br />

through downtown <strong>Boulder</strong> on <strong>Oct</strong>ober 21.<br />

At the <strong>Boulder</strong>ado, they will be summoning a<br />

“Spooky Halloween” costume party at License No. 1<br />

on <strong>Oct</strong>ober 28 from 5pm until closing.<br />

46 | The<strong>Boulder</strong>Mag.com

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newsmaker<br />

<strong>Boulder</strong> Commons<br />

Building a greener tomorrow, today<br />



the roof of the building,<br />

some even studding the<br />

outer walls like some<br />

fantastical imagining of<br />

a lunar colony, even as thick-paned<br />

windows glare with the sun. This isn’t<br />

a scene from a science-fiction film,<br />

but instead an architectural concept<br />

drawing for a new luxury housing<br />

development in <strong>Boulder</strong>.<br />

Sustainable and eco-friendly<br />

developments are becoming more<br />

and more commonplace, as some<br />

developers attempt to mitigate some<br />

of the harms of our changing climate<br />

and work to eliminate the use of fossil<br />

fuels in new builds. Going beyond just<br />

installing solar panels on the roofs<br />

of single-family homes, developers<br />

like <strong>Boulder</strong>-based Morgan Creek<br />

Ventures are making sustainability<br />

and energy-efficiency key focuses on<br />

their new luxury apartment buildings.<br />

In July of <strong>2023</strong>, Morgan Creek<br />

Ventures, in partnership with<br />

California-based venture capital<br />

firm Grounded Capital, broke ground<br />

on the final phase of their <strong>Boulder</strong><br />

Commons development, which<br />

includes luxury apartments, retail<br />

space and offices. Located near 30th<br />

and Pearl, the luxury building is a<br />

part of the city of <strong>Boulder</strong>’s purposebuilt<br />

<strong>Boulder</strong> Junction neighborhood<br />

and the ongoing Transit Village Area<br />

Plan that the city launched in 2007.<br />

“We’re thrilled to be a part of<br />

the vibrant and dynamic <strong>Boulder</strong><br />

Junction district, where we have<br />

incorporated exceptional design into<br />

our mixed-used development. With<br />

its prime location offering convenient<br />

access to bike and nature trails,<br />

public transportation and the Google<br />

Campus, <strong>Boulder</strong> Commons embraces<br />

the essence of <strong>Boulder</strong>’s flourishing<br />

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48 | The<strong>Boulder</strong>Mag.com

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newsmaker<br />

of dining, entertainment and future<br />

growth opportunities,” said Morgan<br />

Creek Ventures principal Andy Bush<br />

in a press release.<br />

Earlier buildings in the <strong>Boulder</strong><br />

Commons project include office and<br />

retail space that have been touted<br />

as net-zero energy developments,<br />

which is to say there are no fossil<br />

fuels being used in the buildings<br />

and the electricity is provided by<br />

the solar panels on the building<br />

itself. The residential buildings now<br />

under construction won’t be net-zero,<br />

according to Parren James, principal<br />

at Grounded Capital, but the same<br />

design principles have been applied<br />

to increase energy efficiency and<br />

minimize the carbon footprint.<br />

“There’s not really a compelling<br />

reason for anybody to build with fossil<br />

fuels or make buildings that use fossil<br />

fuels in the future,” James says.<br />

The <strong>Boulder</strong> Commons project has<br />

been designed with consumption<br />

in mind, according to James, from<br />

the thickness of the walls, roof and<br />

windowpanes to air circulation<br />

and filtration. Beyond that, the<br />

use of energy-efficient lighting<br />

and appliances are also taken into<br />

consideration during the development<br />

and building process.<br />

“We think that creates efficient<br />

consumption for the building,” James<br />

adds. “That also has a benefit to the<br />

tenants, because we’re creating a<br />

more comfortable environment for<br />

them too.”<br />

Beyond the practical efficiencies,<br />

James explains, the intent of the<br />

mixed-use development is to create an<br />

environment that’s easier for residents<br />

to access public transportation, as<br />

well as nearby necessities, without<br />

having to get in their vehicle. Notably,<br />

the developments are all very close<br />

to Google’s <strong>Boulder</strong> Campus, as well<br />

as the new RTD hub being built and<br />

other offices in the immediate area.<br />

Building with density in mind could<br />

be the future, he says, and should help<br />

further reduce the environmental<br />

impacts moving forward. Providing<br />

more opportunities for people to work<br />

closer to where they live and play can<br />

reduce traffic and car use, furthering<br />

the savings and efficiency.<br />

“The tenants benefit from lower<br />

[utility] cost and a more comfortable<br />

space. Plus, it’s healthier, with a<br />

cleaner air quality because we’ve<br />

eliminated some of that combustion,”<br />

he says. “We’re creating an<br />

environment where it’s walkable.<br />

You know, maybe you can get a job at<br />

one of our office buildings. We’ll get<br />

some retail going, you can grab a cup<br />

of coffee and enjoy a better quality of<br />

life without getting in your car, and I<br />

think that’s interesting and exciting.”<br />

The <strong>Boulder</strong> Commons developments<br />

are what James refers to as marketrate<br />

and luxury apartments, but the<br />

whole area is intended for mixed<br />

income buildings as part of the city of<br />

<strong>Boulder</strong>’s plan, he explains.<br />

“<strong>Boulder</strong> Housing Partners has<br />

built affordable and below-market<br />

units on two of the quadrants and<br />

we’re building market rate units on<br />

the other two quadrants,” James<br />

says. “So, in effect we’ve supported<br />

more affordable housing through the<br />

acquisition of the land with <strong>Boulder</strong><br />

Housing Partners.”<br />

With developments like <strong>Boulder</strong><br />

Commons modeling the capabilities<br />

for environmental consciousness and<br />

ecological sustainability in luxury<br />

development, James has some hope<br />

that the density-focused building and<br />

collaboration between private sector<br />

investors, developers and policy<br />

makers will expand new projects with<br />

accessibility in mind in the future.<br />

The area now called <strong>Boulder</strong> Junction<br />

has the sort of density that makes it<br />

possible, he says.<br />

“That sort of density, we think<br />

it creates activation. It creates<br />

inclusiveness, the ability to do<br />

place-making and create a walkable<br />

environment. I know that’s not for<br />

everyone,” he says, “but I do think<br />

that there could be more of that<br />

throughout the country.”<br />

The final stages of <strong>Boulder</strong><br />

Commons should be completed and<br />

available for residence by summer<br />

of 2024. B<br />

50 | The<strong>Boulder</strong>Mag.com


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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 51

top dentists<br />

Dr. Tom Zyvoloski,<br />



Studio Z Dental<br />

818 S <strong>Boulder</strong> Rd.<br />

Louisville, CO<br />


just minutes from <strong>Boulder</strong><br />

proper, Dr. Zyvoloski’s<br />

studies have brought him<br />

through the fields of naturopathy and<br />

biologic dentistry. Combined with his<br />

passion for artistry and sculpting, Dr.<br />

Zyvoloski brings a holistic approach to<br />

his practice that puts patient comfort<br />

and education at the forefront.<br />

“Educating patients, telling them<br />

exactly what we’re doing and why,”<br />

is the key to Dr. Zyvoloski’s ability to<br />

build a rapport with his patients and<br />

help them along their dental journey,<br />

he says. “Patients here [in <strong>Boulder</strong><br />

County] really appreciate the quality<br />

of dentistry we provide.”<br />

Advances in science and technology<br />

have also helped inform the practice<br />

at Studio Z. From 3D Cone Beam<br />

Scans that can pinpoint infections<br />

in a jawbone to keeping apprised of<br />

advances in regenerative technology,<br />

Dr. Zyvoloski aims to put his practice<br />

at the forefront of the industry.<br />

A graduate of the University<br />

of Minnesota Dental School,<br />

Zyvoloski is a listed member of the<br />

American Dental Association and<br />

Colorado Dental Association, as<br />

well as an accredited member of<br />

the International Academy of Oral<br />

Medicine and Toxicology. He also<br />

holds certification as a Naturopathic<br />

Medical doctor and a degree in<br />

Integrative Biologic Dental Medicine.<br />

The holistic approach also<br />

encourages frequent check-ups and<br />

cleanings, he explains, not just for a<br />

healthy mouth but the whole picture.<br />

“I always tell people if your mouth<br />

is not happy, your body is not happy,”<br />

he says. “Research has shown that<br />

at least 80% of all illnesses in the<br />

body can be partially traced back to<br />

the mouth.”<br />

Keeping up with those visits and<br />

maintaining oral wellness is key to<br />

patient success at Studio Z.<br />

“Fixing what is wrong now is less<br />

expensive than waiting for later,”<br />

Zyvoloski explains. “Putting off<br />

dentistry can become more costly and<br />

invasive if it’s put off too long.”<br />

Find more information about Dr.<br />

Zyvoloski, Studio Z Dental and his<br />

team of experts at studiozdental.<br />

com or call 303-802-4313 to schedule<br />

a consultation. B<br />

Dr. Thomas Fow<br />

Dr. Zade Faraj<br />

Dr. Tom Zyvoloski, DDS, IBDM, AIAOMT<br />

52 | The<strong>Boulder</strong>Mag.com

Dr. Boynton and<br />

the staff of <strong>Boulder</strong><br />

Implants & Periodontics<br />

Dr. Jonathan<br />

C. Boynton, DMD, MST<br />

Story and photo by MATT MAENPAA<br />

<strong>Boulder</strong> Implants<br />

& Periodontics<br />

2575 Pearl St, Suite 330<br />

<strong>Boulder</strong>, CO<br />


just minutes from<br />

downtown <strong>Boulder</strong>,<br />

Dr. Boynton’s practice<br />

specializes in periodontal health and<br />

same-day dental implants. Patient<br />

care at <strong>Boulder</strong> Implants begins<br />

with a supportive environment<br />

that fosters care and compassion in<br />

Dr. Boynton’s team.<br />

“I understand that people are putting<br />

a tremendous amount of trust in me<br />

when they allow me the privilege<br />

to help them,” Dr. Boynton says. “It<br />

is important that people feel heard<br />

and acknowledged. I take the time to<br />

educate people, so they understand<br />

the significance of my findings and<br />

the cleaning reasoning behind my<br />

treatment planning decisions.”<br />

Dr. Boynton found his love of artistry<br />

and precision crafting working for a<br />

cabinet maker after high school. He<br />

would then go on to Columbia University<br />

to study science, spending several years<br />

working as a scientist in biotechnology<br />

before attending dental school at Tufts.<br />

Continuing his education, he studied<br />

periodontal therapy, implant surgery<br />

and more. Dr. Boynton has served as<br />

president for the <strong>Boulder</strong> Broomfield<br />

Dental Society, as well as a trustee for<br />

the Colorado Dental Association.<br />

“I became a dentist because it<br />

was what I was best suited to do, it<br />

integrates science, art and helping<br />

people. I have a passion for what<br />

I do that I cannot imagine losing<br />

interest in,” he says. “I love making<br />

people happy with their experience by<br />

treating them well and achieving great<br />

outcomes. I will continue in this career<br />

as long as I’m making a difference<br />

and have the energy to continue to<br />

challenge myself with personal and<br />

professional development.”<br />

With more of the dental industry<br />

consolidating into corporate practices<br />

that focus on high-volume efficiency,<br />

Dr. Boynton prefers to keep his<br />

practice patient-centered so that he<br />

and his team can provide them with<br />

the best care possible, and <strong>Boulder</strong> is<br />

his preferred place for that.<br />

“<strong>Boulder</strong> is a warm and happy<br />

community of people who tend to be<br />

invested in their health. It is also an<br />

incredibly interesting and eclectic<br />

community of people that are a<br />

pleasure to serve,” Dr. Boynton says.<br />

Find more information about<br />

Dr. Boynton, <strong>Boulder</strong> Implants &<br />

Periodontics, and his compassionate<br />

team at boulderimplant.com or<br />

call 303-938-8300 to schedule<br />

a consultation. B<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 53

local chatter<br />


to capture the<br />

essence of <strong>Boulder</strong>,<br />

many photographers<br />

seek trailheads<br />

and higher elevations to snap shots<br />

of dazzling vistas, shaded peaks and<br />

herds of frolicking deer.<br />

Karen Jacot—a shutterbug with a<br />

background in publishing—shines<br />

a light on the clever, quirky and<br />

often overlooked beauty of <strong>Boulder</strong>’s<br />

residential and commercial areas<br />

with her 2021 release, “Rabbits<br />

in Driveway: A Different <strong>Boulder</strong><br />

Photo Book.”<br />

In a time when cookie-cutter<br />

subdivisions are ample and HOAs<br />

are king, Jacot’s coffee-table book is a<br />

visual love letter to the innovative and<br />

offbeat aspects of homeownership and<br />

community, comprising 400 images<br />

of matchless finds, from free little<br />

libraries framed by sunflowers to a<br />

flock of plastic flamingos planted near<br />

a glistening airstream.<br />

A front door the shade of Barbie<br />

pink, a sun-kissed clothesline with<br />

a rainbow palette and a mural of<br />

an ocean wave are also among the<br />

fabulous finds in Jacot’s homage to a<br />

place she’s adored since the ‘90s.<br />

“I want people to see that there is<br />

interestingness in everyday things,”<br />

Photographer and<br />

author of “Rabbits<br />

in Driveway,”<br />

Karen Jacot.<br />

Wandering<br />

Wonders<br />

Karen Jacot captures the hidden treasures nestled<br />

along <strong>Boulder</strong>’s 955 streets<br />


54 | The<strong>Boulder</strong>Mag.com

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local chatter<br />

says Jacot. “I think <strong>Boulder</strong> is<br />

especially cute, but most places have<br />

interesting things about them if you’re<br />

looking for them.”<br />

If it wasn’t for the pandemic,<br />

this publication may not have come<br />

into existence. When folks were<br />

experimenting with sourdough starters<br />

and staying balanced with online yoga<br />

classes, Jacot—an avid hiker—set off<br />

to explore her neighborhood to fight<br />

the boredom of quarantine.<br />

“I walked streets that I had driven<br />

a lot, and I noticed things that I<br />

never noticed while driving,” says<br />

Jacot, who listened to the audiobook<br />

of “The Hunger Games” on her initial<br />

walks. “The first thing I noticed was<br />

mailboxes that people had decorated.<br />

There was so much interesting stuff<br />

that people had in their yards.”<br />

She continued her daily walks but<br />

made sure to never leave the house<br />

without her Nikon D750.<br />

Soon, her landscape-focused<br />

Instagram, @yeahkaren, transitioned<br />

to feature more content from her ‘hood<br />

ventures. She uploaded the day’s finds<br />

in her Instagram Story and finished<br />

off the series of snaps with a visual<br />

map of her jaunt, allowing followers<br />

to take the same route and see her<br />

discoveries up close.<br />

56 | The<strong>Boulder</strong>Mag.com

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When compiling her photo book,<br />

Jacot ended up selecting several<br />

hundred shots from a staggering 7,800<br />

taken while walking all of <strong>Boulder</strong>’s<br />

955 streets in less than a year. “Besides<br />

having a kid, this is the biggest thing<br />

I’ve ever done,” Jacot says.<br />

Among Jacot’s favorite images is a<br />

tree carving of Koi fish, by artist Lueb<br />

Popoff, which she stumbled upon on an<br />

uphill cul-de-sac.<br />

While these photos were only taken<br />

a few years ago, some of the praised<br />

landmarks have already gone away. In<br />

a sense, the 304-page book is somewhat<br />

of a time capsule—an ode to the zany<br />

and creative aspects of dwellings, side<br />

streets and residents not afraid to<br />

break from the norm.<br />

In the book, collectors can marvel<br />

at the intricate and eye-catching<br />

sculpture of over 100 household irons<br />

forming a pyramid, topped off with a<br />

set of real antlers. The installation,<br />

done by the late Cydd West, was<br />

a gem of the Ponderosa Mobile<br />

Home Park.<br />

Sometimes, Jacot would encounter a<br />

fellow walker curious about what she<br />

was photographing, but more often<br />

than not it was neighborhood pets that<br />

would garner her attention.<br />

“I went through my photos and<br />

counted at least 87 individual cats,”<br />

Jacot says.<br />

A few felines appear in the book—<br />

which was published with the help of<br />

donations via a Kickstarter—and an<br />

image of a dog with its head poking<br />

through a fence’s peek-a-boo hole<br />

resides on the publication’s spine.<br />

Jacot would eventually love to<br />

explore other areas of Colorado and<br />

continue her quest for the unexpected<br />

and rare. “I keep thinking I would<br />

love to check out Denver,” Jacot says.<br />

“There’s a lot of cool stuff down there.”<br />

“Rabbits in Driveway”—whose title<br />

is an homage to a caution sign Jacot<br />

spotted—has resonated with folks<br />

beyond the 25 square miles of <strong>Boulder</strong>.<br />

A man in Northern Macedonia bought<br />

the book and didn’t even hesitate to<br />

pay the $120 shipping cost.<br />

Copies can be found at The <strong>Boulder</strong><br />

Bookstore and purchased from Jacot’s<br />

website: karenjacot.com.<br />

In a world where smartphones are<br />

the preferred method of snapping quick<br />

pics, Jacot—a graduate of Boston’s<br />

New England School of Photography—<br />

says she often forgets that capability is<br />

even on her device.<br />

Yet, Jacot remains a fan of Instagram<br />

and the online inspiration it stirs. “The<br />

more people interested in photography,<br />

the better,” she says.<br />

As someone who has lived in an<br />

array of other cities, Jacot remains<br />

enamored by <strong>Boulder</strong> and continues to<br />

uncover its distinct character one walk<br />

at a time. “<strong>Boulder</strong> just feels like home<br />

to me,” Jacot says. “It feels right. I love<br />

the landscape. I love the mountains. I<br />

love the people.” B<br />

58 | The<strong>Boulder</strong>Mag.com





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art seen<br />


1800s, Oglala Lakota leader<br />

Tȟašúŋke Witkó (Crazy Horse)<br />

spoke of a coming day when<br />

a new generation of Native<br />

Americans would rise up, with the<br />

wisdom and duty to begin healing a<br />

sick world, overcoming generations of<br />

oppression and harm:<br />

“The red nation shall rise again, and<br />

it shall be a blessing for a sick world;<br />

a world filled with broken promises,<br />

selfishness and separations; a world<br />

longing for light again. I see a time of<br />

seven generations when all the colors of<br />

mankind will gather under the sacred<br />

tree of life and the whole earth will<br />

become one circle again.”<br />

Lakota artist, writer and activist<br />

Danielle SeeWalker, a citizen of the<br />

Standing Rock Sioux Tribe in North<br />

Dakota, says we are amidst the rise of<br />

that seventh generation today.<br />

“Part of that prophecy is that<br />

Natives are going to go through a lot of<br />

turmoil, a lot of heartbreak and a lot of<br />

detriment, but then there’s going to be<br />

this seventh generation that’s going to<br />

rise. We’re going to have a voice again,<br />

and we’re going to be able to have that<br />

circle be full again,” she explains. “I<br />

do believe that we are in that seventh<br />

generation because my generation is<br />

the first where we’re able to legally<br />

have rights that any other American<br />

has, and it is our responsibility as a<br />


Danielle SeeWalker<br />

“They Whisper About<br />

Her and She Knows”<br />

The Stories<br />

of a Generation<br />

Meet Danielle SeeWalker, a Denver-based Lakota<br />

artist, whose work tells the stories of the modern<br />

Native American experience<br />


60 | The<strong>Boulder</strong>Mag.com

“Uncle Giving Directions”<br />

generation to speak up and take action<br />

for our people.”<br />

Through her work as an artist,<br />

writer, community leader and activist,<br />

SeeWalker is telling that generation’s<br />

story—and that of all the heartbreak<br />

and turmoil that led to it.<br />

The Red Road Project, a multi-media<br />

storytelling collaboration between<br />

photographer Carlotta Cardana<br />

and SeeWalker documents these<br />

stories, offering a “platform for Native<br />

American people to tell their stories of<br />

past, present and future through their<br />

own voices and words.”<br />

“I have a voice, and I feel like I<br />

have a responsibility to speak up, rise<br />

and take action, and to be able to do<br />

this without the fear of being shut<br />

down, like our parents [experienced]<br />

during the civil rights eras and into<br />

the ‘90s,” she says. “If I don’t use my<br />

voice or take action, I’m not doing<br />

what I’m supposed to be doing. And<br />

so, the project is just one part of the<br />

many things that I do to uplift and put<br />

Native Americans in a different light<br />

and to have our voices heard.”<br />

SeeWalker’s titles and projects are<br />

indeed many, spanning continents<br />

and mediums. In addition to cofounding<br />

The Red Road Project, she’s<br />

the author of the book “Still Here:<br />

A Past to Present Insight of Native<br />

American People & Culture.” She<br />

serves as City Commissioner for the<br />

Denver American Indian Commission<br />

and is one of the founders of Creative<br />

Nations, a “permanent establishment<br />

for Indigenous artists” in <strong>Boulder</strong>’s<br />

Dairy Arts Center.<br />

The creation of Creative Nations<br />

started with a land acknowledgment<br />

in 2020 at the Dairy Arts Center and<br />

grew into a permanent, dedicated<br />

space for Native artists. Executive<br />

director, Melissa Fathman, reached out<br />

to artists representing the Hunkpapa<br />

Lakota from the Standing Rock Sioux<br />

Tribe, Diné, Oglala Lakota, Mnicoujou<br />

Lakota band of the Cheyenne River<br />

Sioux Tribe, Southern Ute, Pyramid<br />

Lake Paiute and Duckwater Shoshone.<br />

By 2022, the collective officially<br />

opened “Sacred Space,” a dedicated<br />

environment accommodating everything<br />

“Still Here” at Denver Central Market<br />

from exhibitions and rehearsals to<br />

readings, workshops and more.<br />

SeeWalker also uses her own platform<br />

as an artist to explore and introduce<br />

the modern experience of Native<br />

Americans to the public, incorporating<br />

traditional Native materials and<br />

stories into murals, acrylic paintings<br />

and colorful beadwork.<br />

For residents of the Front Range, her<br />

work may be a familiar sight, occupying<br />

large walls around downtown Denver<br />

and beyond. In downtown RiNo, one<br />

wall of the Denver Central Market<br />

parking lot showcases SeeWalker’s<br />

“Still Here” mural, a larger-than-life<br />

depiction of Kiowa, Choctaw, Lakota,<br />

Diné, Seminole, Yakama and Pawnee<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 61

art seen<br />

“Cho Snazz Mural” in Amsterdam<br />

“Indigenous Knowledge” at CU <strong>Boulder</strong><br />

Danielle’s beadwork<br />

on moccasins<br />

“But I Have Something To Say”<br />

people, set against an eye-catching<br />

backdrop of hot pink and cheetah print.<br />

“I love creating imagery of Native<br />

Americans in the present. You’re never<br />

going to see me creating an image of a<br />

Native with a headdress on a horse,”<br />

SeeWalker says. “I like to bring it<br />

into today. I wanted to do something<br />

that celebrates people that I know<br />

that are existing and living today<br />

and contributing in healthy, good and<br />

successful ways to our community.”<br />

Whether she’s painting acrylic on<br />

canvas, creating outdoor murals or<br />

crafting beadwork, it’s all connected in<br />

SeeWalker’s eyes.<br />

“I’m highlighting a lot of topics in<br />

different ways, but I do all the different<br />

outlets. I work with state senators<br />

and local representatives during<br />

62 | The<strong>Boulder</strong>Mag.com

different legislation sessions. I’m doing<br />

commission work, I’m doing artwork,<br />

I’m doing murals, I’m working on The<br />

Red Road Project,” she says. “It’s all<br />

tapping into different audiences. I feel<br />

like there’s a lot to say, but if I’m just<br />

standing in an art gallery, that’s only<br />

going to get one type of audience. If I’m<br />

in the capitol building talking to the<br />

senators, that’s going to be a different<br />

audience. But it’s all related, and it all<br />

works together and it’s all about getting<br />

in front of as many people as I can.”<br />

Learn more about SeeWalker’s work<br />

at seewalker.com. Visit thedairy.org<br />

to explore Creative Nations and view<br />

upcoming events. B<br />

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Alpaca Sweaters & Unique Clothing<br />

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Professional Nail Care<br />

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 63

western drawl<br />

Music for the Greater<br />

Communal Purpose<br />

Conductor Devin Patrick Hughes’ impact from the podium<br />



Devin Patrick Hughes recalls his first musical epiphany, at age three. His affinity for the symphonic model<br />

blossomed in college where he organized his first orchestra while studying music and pre-med. He would go<br />

on to co-found the <strong>Boulder</strong> Symphony—one among a cadre of young conductors carrying their craft forward in<br />

new, innovative ways. He spoke with us about the resonance of music, and its power to uplift a community and<br />

transform lives.<br />

How was the role of conductor born?<br />

It started with Beethoven, who was writing for orchestra in<br />

the early 1800s. So, we’re really only looking at a little over<br />

200 years. His music was overly complicated, more complex<br />

than any music that had come before it, creating the profession<br />

of conducting, with him at the helm. It gradually evolved away<br />

from being the composer to an artistic enterprise—so you don’t<br />

have to compose, you can be an interpreter in your own right.<br />

You are <strong>Boulder</strong> Symphony’s conductor and music<br />

director as well. How do you define your role?<br />

It’s really awesome to take a step back and envision that role<br />

64 | The<strong>Boulder</strong>Mag.com

Devin Patrick Hughes<br />

<strong>Boulder</strong> Symphony Music Director<br />

and Conductor<br />

» Hometown: <strong>Boulder</strong>, Colorado<br />

» Education: Ithaca College School<br />

of Music, University of Denver’s<br />

Lamont School of Music, Grinnell<br />

College, Vienna Conservatory of<br />

Music and Ball State University<br />

» Family: Molly, teacher and<br />

artist; Ayla, one-year-old explorer;<br />

Chakra, senior cat companion<br />

» Hobbies: Baseball, running,<br />

aikido at One Dojo, anything<br />

music<br />

» Fall Treat: Truffles from Piece,<br />

Love & Chocolate, a pork chop<br />

with apple sauce<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 65

western drawl<br />

and all the talent that brings the symphony’s vision to life:<br />

we have an executive director, artistic directors, a board of<br />

directors composed of volunteer community members who are<br />

inspired by the mission of the orchestra and the performers<br />

and musicians who serve that mission. So, it’s not just like<br />

you’re there on Friday night, waving your arms around and<br />

that’s the end of the show. It’s really a full-time way of life.<br />

The symphony’s mission is to bring world class<br />

performances to <strong>Boulder</strong> and, notably, to bring<br />

people together, foster creativity and enhance<br />

personal growth—how so?<br />

<strong>Boulder</strong> Symphony attracts people who want to serve at<br />

a higher level. We’re community builders, servants of the<br />

musicians, the composers, the music and of the people who<br />

come to our concerts. I think the orchestra of the future is one<br />

of younger conductors: Bernstein was a catalyst for this with<br />

his young people’s concerts. <strong>Boulder</strong> Symphony has a music<br />

academy—it’s a very uncommon thing for orchestras—so we’re<br />

actively ushering in the next generation of not only musicians<br />

but music lovers.<br />

Why create a music academy and how has it<br />

impacted the community?<br />

We started it during the pandemic. We had to cancel a couple<br />

of concerts, but we quickly realized that people were going to<br />

need that connection, so we pivoted to virtual<br />

and outdoor concerts. Out of that came the music<br />

academy when kids weren’t allowed to go to<br />

school. We thought, we can do this in a way that’s<br />

safe and that gives these kids the experience of<br />

mastery, of leadership that comes with working<br />

with other musicians, with patience and<br />

perseverance, all these things music teaches you.<br />

The great thing about a symphony having a<br />

music academy is that we get to engage with<br />

the kids directly. They’re coming to rehearsals,<br />

putting on their own performances at the end of<br />

the season, they’re tied to an organization that is<br />

not just putting on concerts but really serving the<br />

community in terms of outreach—for example,<br />

sensory friendly concerts for those who have<br />

dementia, Alzheimer’s, people who have autism<br />

who don’t normally go to events like symphonic<br />

concerts. We’re creating concerts specifically for<br />

their needs.<br />

Pandemic restrictions pushed classical<br />

music into the podcast arena. Share<br />

with us the genesis of your podcast,<br />

“One Symphony.”<br />

I’ve always loved going behind the scenes,<br />

learning about the person behind the art. I<br />

enjoy featuring anecdotes for our live audiences<br />

at concerts, so I suppose it was natural for<br />

me to want to explore this more in depth on<br />

a larger scale. “One Symphony” provides a<br />

platform for classical music entrepreneurs who are creating<br />

relevance and engaging new audiences all around the world.<br />

I believe the artists and composers featured on my show<br />

are excited to engage in the conversation and explore the<br />

processes that brought to life their body of work or activism<br />

in their community.<br />

Share with us <strong>Boulder</strong> Symphony’s vision<br />

for the future.<br />

Our goal is to make music accessible for everybody—for<br />

families, kids. We think that the lack of financial resources<br />

shouldn’t determine your ability to be involved. We have<br />

a scholarship program, the Jared Foundation, with 20<br />

students on the waiting list. So that is our goal, to increase<br />

our reach as an organization so we can fulfill that mission.<br />

Over time, <strong>Boulder</strong> has really increased its arts funding—<br />

it’s a really supportive place for the arts, especially startups,<br />

like the Symphony.<br />

Betwixt Halloween and Thanksgiving, the Symphony will<br />

perform compositions from Sergei Rachmaninoff’s repertoire<br />

showcasing the dark theme of Dies Irae—the judgment of the<br />

living and the dead. B<br />

66 | The<strong>Boulder</strong>Mag.com

pumpkins | home | fashion | day trip<br />

Sweater<br />

Weather<br />

Embracing the warmth<br />

of fall tones at<br />

The Greenbriar Inn<br />

See page 76<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 67

pumpkins<br />

The Pumpkin King<br />

of Halloween<br />

If ever there was a celebrity jack-o-lantern artist, Barry Brown’s<br />

the guy, and he’s sharing his spooky season secrets<br />



the words “Pumpkin<br />

King,” your mind<br />

likely conjures<br />

the image of a<br />

spindly claymation skeleton wearing a<br />

pinstriped tux and a mischievous smile.<br />

Colorado has its own pumpkin king,<br />

however, and he’s just as whimsical,<br />

albeit with a more earthly charm.<br />

Barry Brown is a renowned artist who<br />

creates, what he calls, “Masterpieces in<br />

Pumpkin.” You’ve likely encountered<br />

Brown’s work while meandering the<br />

streets of Denver—his carvings have<br />

ushered the Halloween spirit into many<br />

of the city’s most popular attractions,<br />

including the Denver Zoo, the Denver<br />

Botanic Gardens, Union Station and<br />

the Denver Art Museum.<br />

So, how did he carve out a niche as a<br />

master of such a unique medium?<br />

Brown studied not in the visual<br />

arts, but in the performing arts.<br />

While working as a performer in<br />

his young adult years, he stumbled<br />

across a competition advertised on the<br />

packaging of a pumpkin carving kit.<br />

Submit photos of your Jack-o-lantern.<br />

The national winner would receive a<br />

$1,000 prize. $1,000 was quite tempting<br />

to an underpaid actor.<br />

The second year Brown entered the<br />

contest, he won the illustrious grand<br />

prize. As serendipity would have it, he<br />

later met “Mr. and Mrs. Carving Kit”<br />

(as he fondly refers to the husband-andwife<br />

duo behind the kit and competition)<br />

at a show he performed in Denver.<br />

Brown went on to work for the couple<br />

who, throughout his time with them,<br />

expanded the first-ever pumpkin carving<br />

kit from a three-person operation in<br />

their Cherry Creek home into a thriving<br />

business—what later become the<br />

Pumpkin Masters, the brand behind just<br />

about every carving kit out there from<br />

Walmart to Michaels. And Brown was<br />


68 | The<strong>Boulder</strong>Mag.com

Custom<br />

designed<br />

with<br />

today’s<br />

freshest<br />

flowers<br />

303-665-5552<br />

800-665-0771<br />

www.Lafayetteflorist.com<br />

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Designer’s Choice<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 69

pumpkins<br />

their pumpkin carving star.<br />

“They were flying me all over the<br />

country to carve pumpkins for TV<br />

shows and magazines and newspapers,<br />

and I even carved the pumpkins in the<br />

movie Hocus Pocus,” said Brown.<br />

When asked what makes him such<br />

a stellar pumpkin artist, he answered,<br />

“It’s not that I’m a trained or studied<br />

artist, but I just like to play with stuff.”<br />

Pumpkin carving isn’t the only art<br />

form Brown excels in, “When I was a<br />

kid, I played with a lot of paper—that’s<br />

another thing that I do. I make things<br />

out of paper. If you’ve heard of the<br />

Denver Paper Fashion Show, I won that<br />

four consecutive years.”<br />

Today, Brown’s official title is “Master<br />

Pumpkin Carver” at Silver Dollar City<br />

amusement park in Missouri. The first<br />

year that Brown took up the task of<br />

decorating the park for the Halloween<br />

season, he carved 500 pumpkins in the<br />

span of six months.<br />

Explore Brown’s work, including<br />

his book “The Pumpkin Kid,” at<br />

barrybrowncreative.com. B<br />

Carving Magic: Crafting Your Pumpkin Showpiece<br />

Brown credits having “the best tools for the job” as integral to his ability to create his gourd creations. “I would recommend using a good<br />

carving kit—which means [using] little saws. You put a pattern on, you transfer it and use the little saws [to carve the design].” He also<br />

has a few tips to carve a masterpiece that lasts:<br />

1. Choose a pumpkin the size of a basketball. They’re easier to work with.<br />

2. Carve in your lap for more control. Saw straight up and down. Your saw should be perpendicular to the pumpkin, forming a right<br />

angle. Rotate the pumpkin as you work about its face.<br />

3. Cut a four-inch hole in the bottom of the pumpkin to open it versus sawing off the top. An intact stem helps your pumpkin<br />

keep longer.<br />

4. Wrap jack-o-lanterns in plastic wrap and store them somewhere cool like a refrigerator when they’re not on display. This ensures<br />

they stay fresh for as long as possible.<br />

5. In Brown’s own words, “Don’t try too hard!” Be gentle. The tools are meant for the task and don’t need to be forced.<br />

Brown’s favorite part about pumpkin carving? The way the light seeps through the cracks. “When the light shines out it changes things.”<br />

To make the most of that sparkling light he recommends using a corded LED lightbulb to illuminate your own masterpiece in pumpkin.<br />

70 | The<strong>Boulder</strong>Mag.com

Learn more: Dawsonschool.org/openhouse<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 71

pumpkins home<br />

From Timber to Treasure<br />

Rooted Furniture’s bespoke wooden creations blend sustainability, artistry and style<br />



world of woodworking begins like most good<br />

stories—fueled by the unrelenting desire to<br />

impress a girl.<br />

Kaitlyn was looking for a bench. But she wasn’t pleased<br />

with the options she found in local shops and online.<br />

Riding, a former acting major who worked for the NYC<br />

Suicide Prevention Hotline, didn’t know the first thing<br />

about constructing one. But, as you may have guessed, that<br />

didn’t stop him.<br />

He gathered wood from a fallen tree in his parents’ New Jersey<br />

yard and broke out his tools. “I think it was more arrogance than<br />

confidence,” Ridings says. “I just wanted to do it for her. I’ve seen random people<br />

chop things up and screw things together. My grandfather was an electrician, so<br />

72 | The<strong>Boulder</strong>Mag.com

An X-leg dining room<br />

table, crafted by Ridings,<br />

bordered by farmhouseinspired<br />

chairs.<br />

A mid-century coffee<br />

table made out of<br />

solid white oak.<br />

I got some handy experience with him. But I clearly didn’t<br />

know anything—the bench ultimately had beetles.”<br />

Despite the furniture fail, that first encounter with<br />

woodwork sparked something within Ridings. He took<br />

woodworking classes in Brooklyn, set up a woodshop in his<br />

small Manhattan apartment and eventually proposed to<br />

Kaitlyn with an engagement ring encased in a box he made<br />

from mahogany and ebony. “I bought soundproof foam and<br />

decked out part of the ceiling and walls so I wouldn’t bug<br />

the neighbors,” Ridings says.<br />

Before long, the craftsman was turning out everything<br />

from industrial rocking chairs to nightstands. “I found<br />

something that I loved so much that I couldn’t not do it all<br />

the time,” he says.<br />

He and Kaitlyn eventually moved to <strong>Boulder</strong> and Ridings<br />

attended the Red Rocks School of Woodworking. In 2018,<br />

he founded Rooted Furniture, an award-winning maker<br />

of custom fine furniture. Ridings stays busy constructing<br />

everything from statement-making dining room tables to<br />

artisan wine stoppers, charcuterie boards and wedding<br />

arches.<br />

In his 4,000-square-foot workshop, located along 75th<br />

Street, notes of cedar waft through the crisp air. Two open<br />

garage doors offer mountain views, while he works on<br />

anywhere from one to three projects monthly, five days a<br />

week. “I stagger my clients throughout the year so I can<br />

hone in on one thing,” he says.<br />

From built-in banquettes to live-edge console tables,<br />

Rooted Furniture provides bespoke creations beyond<br />

anything a catalog or big-box retailer can offer.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 73

home<br />

A butcher-block countertop<br />

crafted with walnut and<br />

waterfall edges.<br />

“I’ll measure the person,” Ridings says. “If I make a desk,<br />

I’ll measure your height, where your elbow will be and that’s<br />

the kind of thing I like the most—making it completely<br />

tailored to [the customer]. We take the extra steps that<br />

other people can’t or don’t think to do.”<br />

Among Kaitlyn’s favorite pieces built by Nick is a<br />

fruit canoe, constructed from the cross of a demolished<br />

Broomfield church, that now sits on a kitchen island in the<br />

couple’s <strong>Boulder</strong> home. Small sections separate out seasonal<br />

produce—marrying functionality with a rotating rainbowhued<br />

bounty of lemons, tomatoes, avocados, plums and more.<br />

From <strong>Boulder</strong> to Bermuda, clients enlist the father-of-two<br />

to make thoughtfully crafted pieces they simply can’t find<br />

anywhere else.<br />

“One of my favorite things is making the bottoms of the<br />

table really pretty, choosing the hardware that matches and<br />

making sure all the fasteners are aesthetically blended into<br />

the piece, as opposed to just grabbing a screw from Home<br />

Depot and bolting it up,” Ridings says.<br />

He sources material from Collector’s Specialty Woods<br />

in Denver and an eco-friendly Canadian distributor,<br />

Sierra Forest.<br />

74 | The<strong>Boulder</strong>Mag.com

(top left) In addition to furniture and charcuterie boards, Nick<br />

Ridings also crafts one-of-a-kind wedding arches. (bottom left)<br />

Nick Ridings, the founder and main woodworker at Rooted<br />

Furniture, spends time with his wife Kaitlyn Ridings and their two<br />

sons in <strong>Boulder</strong>.<br />

Ridings’ first major commission was a pub table that his<br />

client wanted to complement a painting of a woman in a<br />

dress that hung on her wall. Ridings got to work dreaming<br />

up a one-of-a-kind piece inspired by the work of art. “It’s<br />

like a peacock of color,” Ridings says. “We used canarywood,<br />

bloodwood and rosewood and all these purples, yellows and<br />

reds. What was so cool is that all the wood oxidizes over<br />

time. I have a picture of when we made it, and it’s just this<br />

vibrant table. I got to go back a few years later, and the sun<br />

had evened all the tones completely to this rich burgundy.”<br />

After a big project, the leftover sawdust goes to the<br />

Wonder Mushroom Company, a mushroom farm up the<br />

road, and the cutoffs are given to farmers. Last year,<br />

Ridings also donated scraps to a local middle school for a<br />

student shop class.<br />

For every piece Rooted Furniture makes, the company<br />

partners with the National Forest Foundation to plant<br />

a tree.<br />

While Ridings relishes the meditative process of creating,<br />

he finds endless joy in knowing his work will endure as<br />

family heirlooms for multiple generations.<br />

“I love seeing it all fit together perfectly at the end<br />

because, at that point, I already know the client is going<br />

to get something they’re going to cherish,” Ridings says.<br />

“They’ve approved the design<br />

and I’ve crafted it based on<br />

their needs.”<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 75

Claudette top, Irina<br />

pants, Alexander wool<br />

coat; at Beatrice the<br />

Divine, <strong>Boulder</strong>.<br />

Nature’s<br />

Palette<br />

New trends inspired<br />

by the colors of fall<br />

76 | The<strong>Boulder</strong>Mag.com

Paparazzi embroidered<br />

baseball style jacket, XCVI<br />

Wearables ruched skirt;<br />

at The Ritz, <strong>Boulder</strong>.<br />

Photography and Stylist: CARY JOBE<br />

Fashion Director: EMILY SWEENEY<br />

Assistant: DAVID GLASSNER<br />

Models: DANIELLE DUCK and DUNCAN MACK with nxt|MODEL<br />

Location: Established in 1967, THE GREENBRIAR INN is an elegant<br />

restaurant, tavern and private event space surrounded by 20 acres of<br />

countryside at the foot of the Rocky Mountains.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 77

On Her: Silky knit top with<br />

turtleneck collar, straight leg<br />

alpine green side-slit pants<br />

adorned with rhinestones;<br />

curated by SNOW at SNOW<br />

Apparel, Longmont.<br />

On Him: 100% cotton button<br />

down, curated by SNOW at<br />

SNOW Apparel, Longmont.<br />

Naot Chief Maple Walnut<br />

Toffee shoe; at Brown’s Shoe<br />

Fit, Longmont.<br />

78 | The<strong>Boulder</strong>Mag.com

Isfjord insulated<br />

shacket, Classic<br />

check long sleeve,<br />

Holmen 5 pocket<br />

pants; at Helly<br />

Hansen, <strong>Boulder</strong><br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 79

On Her: 100% Alpaca<br />

wool cable knit sweater,<br />

Tempo Paris Italian pants;<br />

at Alpaca Connection,<br />

<strong>Boulder</strong>. Birkenstock<br />

Ebba roast boot; at<br />

Brown’s Shoe Fit,<br />

Longmont.<br />

On Him: Holeman 5<br />

pocket pants; at Helly<br />

Hansen, <strong>Boulder</strong>. Model’s<br />

own sweater, Blundstone<br />

558 boot; at Brown’s<br />

Shoe Fit, Longmont.<br />

80 | The<strong>Boulder</strong>Mag.com

Sanctuary Charmeuse tie<br />

front blouse and Charmeuse<br />

bias midi skirt, Escape<br />

from Paris cuff bracelet,<br />

Haley teardrop earrings; at<br />

Barbara & Co., <strong>Boulder</strong>.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 81

day trip<br />

A Season of Serenity<br />

Shoshoni Ashram's fall meditation escapes<br />



surrounded by nature’s<br />

best views lies the<br />

Shoshoni Ashram, a<br />

spiritual retreat center<br />

near Black Hawk. A calm and grounded<br />

energy seeps into your cells as you enter<br />

the property, which contains a gorgeous<br />

pond, two temples, a shrine, a yoga<br />

mandir and yoga cabin, a pottery studio,<br />

a lodge, a campground and multiple<br />

guest cabins—making it a wonderful<br />

spot to reconnect with nature and tap<br />

into the inherent joy of life.<br />

In 1975, Rishi Mahn Mandaleshwar<br />

Sri Shambhavananda and a small group<br />

of yogis brought ShambhavAnanda<br />

Yoga, which centers meditation, to<br />

<strong>Boulder</strong>. Prior to opening the mountain<br />

retreat, their focus was Swami<br />

Rudranda, a vegetarian restaurant<br />

that later funded the Shoshoni Ashram.<br />

The ashram, nestled within 300 acres<br />

of Rocky Mountain forests, creates a<br />

harmonious space for people looking<br />

to experience yogic traditions through<br />

asana practice, meditation, retreats,<br />

seve (self-service) and nourishing meals.<br />

Shoshoni was built in 1986,<br />

and its staff has been hosting<br />

guests since 1988. There are<br />

various ShambhavAnanda Yoga<br />

ashrams and affiliate centers<br />

scattered across Colorado and<br />

throughout the United States as<br />

well. Sri Shambhavananda’s wife,<br />

Faith Stone—an internationally<br />

recognized artist who crafts<br />

Shakti Wood,<br />

a manager<br />

at Shoshoni<br />

Ashram.<br />


82 | The<strong>Boulder</strong>Mag.com

Rishi Mahn<br />

Mandaleshwar Sri<br />

Shambhavananda:<br />

The Visionary Behind<br />

the Ashram<br />

modern Buddhist and Hindu art—<br />

contributed widely to the creation<br />

and success of the Shoshoni Ashram.<br />

Today, Shoshoni hosts thousands of<br />

people as volunteers, retreat goers<br />

and employees every year.<br />

Shoshoni strives to encourage<br />

practices that help you open your<br />

heart, still your mind and find<br />

your bliss. “Shoshoni’s mission is to<br />

immerse visitors in nature and to<br />

[practice] ancient yogic practices,”<br />

says Shakti Wood, a manager<br />

at Shoshoni who guides teacher<br />

trainings and retreats. “We really<br />

develop a foundation with those<br />

practices in order to find more joy and<br />

more happiness in our own lives.”<br />

They also advocate for universal<br />

and fair accessibility to yoga and<br />

meditation, harnessing the wisdom<br />

gained from their inner spiritual<br />

Rishi Mahn Mandaleshwar Sri<br />

Shambhavananda, affectionately<br />

known as Babaji among his<br />

students, was the visionary behind<br />

the Shoshoni Ashram, along with<br />

two other flourishing ashrams. He<br />

authored three books and played a<br />

pivotal role in establishing numerous<br />

ShambhavAnanda Yoga Centers.<br />

Sri Shambhavananda’s early years<br />

were spent on a dairy farm in western<br />

Pennsylvania, where even as a young<br />

child, he exuded joy and displayed an<br />

innate spiritual understanding that<br />

foreshadowed his future role as a<br />

spiritual leader.<br />

His own spiritual mentors were<br />

Swami Rudrananda and Swami<br />

Muktananda of the Siddha Yoga<br />

tradition. It was Muktananda who<br />

once told Sri Shambhavananda that,<br />

“someday you’re going to live in the<br />

mountains and you’re going to have<br />

an ashram, and thousands of people<br />

will come to visit you.” At the time, he<br />

may have dismissed this notion as a<br />

joke, but little did he realize that this<br />

prophetic conversation would soon<br />

become a reality.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 83

day trip<br />

(above) Visitors practice meditation in<br />

the ashram’s temple. (left) The ashram<br />

cultivates a variety of vegetarian meals<br />

like this one: curry beet soup, roasted<br />

carrots, Russian black bread and a radish<br />

and broccoli salad smothered in vegan<br />

thousand island dressing.<br />

practices to actively promote racial<br />

and social justice. Their commitment<br />

involves actively listening, selfeducation,<br />

engagement and ongoing<br />

personal development in order to<br />

support Black, Indigenous and other<br />

marginalized communities.<br />

Visitors of the ashram can also<br />

enjoy vegetarian dishes catered to<br />

all preferences and restrictions and<br />

explore the ashram’s three hiking<br />

trails: Meditation Trail, Buddha<br />

Rocks Trail and Rolling Peak Trail.<br />

For day visitors, retreats begin with<br />

an art class and yoga session, followed<br />

by lunch, free time and meditation.<br />

84 | The<strong>Boulder</strong>Mag.com

Many programs are customized to<br />

the seasons, too. “Fall is a chance to find<br />

yourself in a more introspective space<br />

where you can really do some inner<br />

work and have a quieter, calmer kind<br />

of arena to help you turn inside,” says<br />

Wood. During the fall season, Shoshoni<br />

hosts various retreats that center<br />

women, health and happiness, malas<br />

and mantras, meditation and healing.<br />

“With our Women's Retreat, of<br />

course, we're offering it because it feels<br />

so special to be able to gather women<br />

together and share stories, space and<br />

challenges and really support each<br />

other through transitions,” says Wood.<br />

“We support each other using the<br />

energy of the goddesses. So, not just<br />

us as people, but this cosmic energy<br />

of manifestation and healing that the<br />

goddesses represent in that Divine<br />

Mother aspect.” This retreat includes<br />

jewelry making, introduction to the<br />

Ma Shrine and Goddess meditation,<br />

a tea and sharing circle, journaling, a<br />

Bhakti Bath with music and restorative<br />

yoga, deep relaxation practices and a<br />

goddess chant circle.<br />

The Health and Happiness Retreat<br />

is something new to Shoshoni. Yogini,<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 85

day trip<br />

The ashram’s quiet pond<br />

provides a space to kayak<br />

and reflect.<br />

A cabin accommodation<br />

at the ashram.<br />

another manager at the ashram, leads<br />

the retreat. Through yoga, Yogini—a<br />

certified physical therapist—identifies<br />

physical patterns of imbalance and how<br />

to better honor the physical body and<br />

develop healthy habits. But she goes<br />

deeper than that, too, incorporating<br />

breath work (pranayama) as a way<br />

to manage stressors and trauma.<br />

Visitors will also participate in sacred<br />

art, yoga philosophy and an Ayurvedic<br />

cooking class.<br />

But cooking classes aren’t limited<br />

to the Health and Happiness Retreat.<br />

The Cooking from the Heart retreats,<br />

led by head chef Tashi Saucier, explore<br />

various cuisines, including Japanese,<br />

Thai and Indian dishes as well as<br />

sourdough bread and pastries. B<br />

Falling into Mindfulness<br />

As the seasons shift, nurture your spirit with two autumnal<br />

meditations<br />

With the crisp embrace of autumn upon us, we invite you to partake in a soothing<br />

practice known as the "Wish to Grow" meditation, one you can effortlessly engage<br />

in from the cozy confines of your home. This meditation serves as a guiding<br />

light through the denser fall and winter days to help you gracefully navigate the<br />

introspective seasons ahead.<br />

To begin, sit quietly. Arrive on your seat and draw your senses inward. Become<br />

more aware of how you feel in the moment. Notice the quality of your breath.<br />

Bring awareness to your heart and, from a heart-centered place, proclaim, “I<br />

deeply wish to grow.” You can make this intention specific, for example, “I wish<br />

to grow spiritually, or I deeply wish to grow in my discipline.” You can also keep<br />

the statement open-ended. Breathe into your heart and feel it expand. Maintain<br />

the sense of expansion with each inhale and exhale. Sit for ten or more minutes<br />

repeating the mantra, “I wish deeply to grow.”<br />

Wood explains, “For me, what happens is that at first,<br />

I'm saying ‘Oh, I deeply wish to grow,’ and it feels more<br />

superficial; it's like asking from the surface. But the<br />

more I sit and really work with that, it starts to come<br />

from a deeper and deeper place within myself.”<br />

Rudrananda also offers a guided “Letting Go”<br />

meditation to turn your attention toward shedding<br />

layers and letting go of that which does not serve you.<br />

Follow the QR code to find the practice.<br />

86 | The<strong>Boulder</strong>Mag.com

Culinary<br />

Capital<br />

<strong>Boulder</strong> County’s top 25 restaurants in spotlight<br />

Frasca’s dining room<br />



great places to eat, and thanks to the Michelin Guide<br />

coming to Colorado, some of our favorite places have<br />

even more accolades. Chosen by the editors, these 25<br />

hot spots speak to our tastebuds. From Hawaiianinspired<br />

sushi and hyper-local cuisine to refined<br />

New Mexican fare, book a seat at one of these<br />

amazing restaurants.<br />

Hapa Sushi<br />

<strong>Boulder</strong><br />

Japanese and Hawaiian cultures mesh at this Pearl Street<br />

Mall hot spot, which features a menu of sushi, grilled<br />

entrees, katsu and teriyaki. The <strong>Boulder</strong> Hapa was the first<br />

of the four current locations and has been serving fresh<br />

Asian fusion here since 1999.<br />

Frasca’s piramidi dish in<br />

striking colors.<br />

Spruce Farm & Fish<br />

<strong>Boulder</strong><br />

At this airy spot in the historic Hotel <strong>Boulder</strong>ado, diners<br />

can dive into an order of spiced peach marinated chicken<br />

with whipped potatoes and green beans; the house salad<br />

with local produce, white balsamic dressing, and choice<br />

of protein; and other fresh and crave-able new American<br />

dishes. The eatery has been going strong for over 10 years,<br />

bringing the area a peaceful spot for brunch and dinner.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 87

The Greenbriar Inn<br />

<strong>Boulder</strong><br />

Located on 20 acres of land around the foothills, the<br />

Greenbriar Inn has been a romantic and special destination<br />

since opening in 1967. The restaurant benefits from this<br />

space, utilizing the 7,000 square-foot farm to provide fresh<br />

greens, herbs, vegetables and flowers for the venue. Dinner<br />

and Sunday brunch menus feature classic American fare<br />

with a local twist, plus great cocktails and wine.<br />

Corrida<br />

<strong>Boulder</strong><br />

The view from the patio of Bryan Dayton’s Spanish-inspired<br />

chophouse offers one of the best happy hour visages, and<br />

inside guests can also dine on one of the best menus in the<br />

county. While ordering chef Samuel McCandless’ black cod<br />

laced with Basque cider, bell pepper and espelette, or the<br />

Spanish octopus with sunflower seed, marigold leaf, mokum<br />

carrot and jalapeño prove savvy, pay special attention to<br />

the restaurant’s regenerative beef program as well. There’s<br />

nothing like it in the whole state. Gin and tonics done table<br />

side and a solid wine list round out the experience.<br />

Flagstaff House<br />

<strong>Boulder</strong><br />

Originally built as a summer cabin in 1929, today’s owner<br />

Don Monette has taken one teacher’s dream and turned<br />

it into a memorable restaurant in the heart of <strong>Boulder</strong>.<br />

Monette bought the space in 1971, expanded it and added<br />

outdoor terraces. Now it’s the perfect spot to enjoy a chef’s<br />

tasting or the four-course menu with options such as local<br />

A sushi spread from<br />

Hapa Sushi.<br />

The Brasserie Ten<br />

Ten brunch beignets,<br />

made from ricottamarsala<br />

doughnuts,<br />

sabayon and<br />

raspberry jam.<br />

sweet corn soup, Colorado lamb with mint peas, and summer<br />

squash galette.<br />

Frasca Food and Wine<br />

<strong>Boulder</strong><br />

Bobby Stucky, Lachlan Mackinnon-Patterson and Peter<br />

Hoglund’s almost 20-year-old spot just received one Michelin<br />

Star, the only in <strong>Boulder</strong>. However, we have always known<br />

it was a winner both in the wine program and the menu.<br />

The food garners inspiration from the Friuli-Venezia Giulia,<br />

a sub-alpine region in northeast Italy. Think dishes such<br />

as cjalson, a type of dumpling filled with Olathe corn, wild<br />

mushroom, taleggio and lamb bacon; and swordfish with<br />

sweet peppers, anchovy, romano beans and basil.<br />


88 | The<strong>Boulder</strong>Mag.com


Santo<br />

<strong>Boulder</strong><br />

Chef Hosea Rosenberg built this bright, Southwesternstyle<br />

restaurant as a homage to his hometown of Taos,<br />

New Mexico. On the menu diners will find classics such as<br />

the green chile cheeseburger, red chile posole and a lineup<br />

of tacos topped with braised lamb, shrimp, mushrooms<br />

and more. Don’t miss the homemade bizcochitos either, the<br />

sweet cookies speak to the chef’s childhood.<br />

Sugarbeet<br />

Longmont<br />

Modern American fare can be had at Seth and Justine<br />

Witherspoon’s eight-year-old restaurant. Dishes include<br />

seasonal items such as a rack of lamb with grain mustard<br />

potato purée, risotto laced with yellow pepper and confit<br />

tomatoes, and gnudi bolognese. Book a table for dinner any<br />

Tuesday through Saturday.<br />

Brasserie Ten Ten<br />

<strong>Boulder</strong><br />

Take a trip to Paris by visiting Peg and Joe Romano’s<br />

charming brasserie off the Pearl Street Mall. Expect French<br />

favorites including pomme frites, beef tartare, salad nicoise,<br />

duck a l’orange, steak frites and more. The restaurant first<br />

debuted in <strong>Boulder</strong> in 2003 but closed in 2020 during the<br />

pandemic. Lucky for us, last year it reopened with chef Tony<br />

Hessel, proving just as magnificent as before.<br />

24 Carrot Bistro<br />

Erie<br />

Located in the historic downtown area, chef Kevin Kidd<br />

brings farm-fresh produce and seasonal ingredients straight<br />

to the table. Indulge in a bright, flavorful dinner here every<br />

night save Monday, and try items such as the elote mussels<br />

with roasted local corn; crispy duck confit with white corn<br />

polenta and a garstrique made with local peaches and<br />

saffron; and of course, the signature roasted carrot salad.<br />

Thrive<br />

<strong>Boulder</strong><br />

Eschewing the usual restaurant model, founder Corey<br />

Jacobs’s Thrive is actually a drive-through eatery. Be<br />

that a healthy, organic, high-quality drive through. Items<br />

include the Dragonfruit Dreamsicle smoothie with coconut<br />

milk, fruits and functional mushrooms; the Bacun Burger<br />

featuring a protein-dense nut and veggie patty; and fresh<br />

salads like the Inner Flame, which heats up with chipotle<br />

lime cashew dressing.<br />

Teocalli Cocina<br />

Lafayette<br />

Paying homage to maiz, or corn, chef Julio Gaspar offers<br />

guests a taste of Mexico through street-style tacos, platters<br />

of pasilla adobo roasted chicken, cheese enchiladas and so<br />

many house-made salsas. The space proves airy and bright<br />

and feels like you’ve entered a greenhouse where appetites<br />

flourish and grow.<br />

The Lavender Haze at<br />

the Flagstaff House: Barr<br />

Hill honey gin, lavender,<br />

butterfly pea and prosecco.<br />

The beautiful Flagstaff<br />

House terrace.<br />

Born from an inspiring<br />

landscape and a<br />

dynamic team, Acreage<br />

brings a cider house<br />

experience to the<br />

countryside with farmto-table<br />

dishes and one<br />

of the best views in<br />

<strong>Boulder</strong> County.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 89

(above) The sunroom at the Greenbriar Inn. (right) 24 Carrot<br />

Bistro’s crispy duck confit with white corn polenta, saffron and<br />

local peach gastrique, red wine reduction and arugula.<br />

Bohemian Biergarten<br />

<strong>Boulder</strong><br />

Get a taste of a European beer hall by visiting this pub.<br />

The exposed brick walls of the historical building and dark<br />

wooden tables add to the ancient biergarten feel, that and<br />

the giant glasses of Belgium beer. The venue was founded<br />

by Czech Republic native Zdenek Srom in 2013, and it<br />

has been serving the neighborhood solid plates of Eastern<br />

European food to go with the pints ever since.<br />

South Street Market<br />

Louisville<br />

Grab-and-go from an array of freshly prepared meals at<br />

this corner shop. Owned by Barbie Iglesias, the idea behind<br />

South Street Market is to offer an abundance of seasonal<br />

foods catering to an array of diets including gluten-free and<br />

vegan. It’s easy, quick and delicious.<br />

<strong>Boulder</strong> Dushanbe Teahouse<br />

<strong>Boulder</strong><br />

A visit to the stunning Dushanbe Teahouse should make<br />

anyone feel special. The setting exudes elegant magic, with<br />

detailed designs, art and plants decking out the space from<br />

top to bottom. While tea-time may be the main focus, there’s<br />

a full menu of breakfast, lunch and dinner items too, often<br />

incorporating tea into the dishes. For example, the lapsang<br />

souchong Benedict, Cuban sandwich with lapsang tearubbed<br />

pork and pancakes made with traditional Indian<br />

chai spices.<br />

Stella’s Cucina<br />

<strong>Boulder</strong><br />

<strong>Boulder</strong> local Stella Spanu opened her quaint Italian<br />

restaurant this year, and it’s been a star of the scene ever<br />

since. Inside guests can marvel at the Art Deco inspired<br />

design, all while indulging in chef Filippo Piccini’s menu<br />

of local goodies such as Colorado beef tartare with truffle,<br />

house-made ravioli with spinach and seasonal veggies<br />

cooked simply with olive oil.<br />


90 | The<strong>Boulder</strong>Mag.com

Small plates featured at Farow.<br />


Japango’s sashini delight,<br />

complete with tuna, salmon,<br />

yellowtail and albacore tuna.<br />

Japango<br />

<strong>Boulder</strong><br />

On a nice day take a seat on one of the three patios here, or,<br />

choose a spot inside at the sushi bar or at an intimate table.<br />

Yukiji Iwasa is the master sushi chef behind the menu,<br />

which runs the gamut from traditional bites to innovative,<br />

locally inspired creations. Diners can even request the sushi<br />

to go and take it for a luxurious picnic in Chautauqua Park.<br />

Acreage<br />

Lafayette<br />

Go for the food and stay for the view at Stem Cider’s indooroutdoor<br />

restaurant. With a deck, inside seating, cider garden<br />

and large lawn with picnic tables, it’s the best place to bring<br />

a whole crew for the house-made ciders, plates of duck confit<br />

poutine, stunning salads, cider-infused bratwurst and fireroasted<br />

chicken thighs.<br />

Farow<br />

Niwot<br />

Tucked into an unassuming building, Lisa and Patrick<br />

Balcom’s Farow is a secluded spot full of local flavors and<br />

a dedication to a more sustainable food system. “Our menu<br />

stays relatively small and at least half of the menu changes<br />

weekly, flowing with whatever we can get from our local<br />

farmers and ranchers at the time,” says Lisa Balcom. In<br />

fact, 90% of the ingredients are sourced within 10 miles<br />

of the restaurant. This leads to a seasonal menu with<br />

items such as corn ribs with roasted peppers, shaved lamb<br />

shoulder with redeye gravy, and pan-seared bass with<br />

cucumber salad.<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 91

River and Woods’ deviled eggs<br />

with Old Bay seasoning, radish<br />

and microgreens.<br />

Piripi’s chicken parmesan with<br />

baked mozzarella.<br />

One of many<br />

colorful pasta<br />

dishes at Stella’s<br />

Cucina.<br />

Parma Trattoria<br />

Louisville<br />

In 2012 Parma Trattoria opened, bringing something we<br />

don’t often see in the local dining scene—a mozzarella bar.<br />

Build your own charcuterie board or have the chef do it,<br />

and then add on classic Italian pasta dishes and a pizza.<br />

The menu proves so extensive, there’s truly something for<br />

everyone on it.<br />

River and Woods<br />

<strong>Boulder</strong><br />

Enter the cute old miner’s cabin on Pearl Street and get<br />

ready for an intimate brunch or dinner that speaks to old<br />

school dishes done in a modern, sustainable way. Think<br />

burrata meatloaf, shrimp and grits and campfire-style<br />

s’mores prepared table side. Thanks to chef and partner<br />

Daniel Asher, this restaurant is also a Zero Foodprint<br />

business, and 1% of sales goes back to restoring Colorado.<br />

Birdhouse<br />

Erie<br />

Tacos, ramen and rum make up the tirade of chef JV<br />

Hernandez’s eclectic restaurant, and it’s a surprisingly<br />

great combination. Start with the five cheese queso and a<br />

plate of chicken karaage, then move on to a main course of<br />

mushroom or Nashville hot tacos and bowl of Thai curry<br />

ramen. It’s a flavorful and fiery journey, best washed down<br />

with a tiki-inspired cocktail.<br />


92 | The<strong>Boulder</strong>Mag.com

Shio ramen, mushroom taco<br />

(El Chapiñon), pork belly<br />

taco and the classic Old<br />

Fashioned cocktail from<br />

Birdhouse.<br />

Piripi<br />

Erie<br />

Dive into the global cuisine of Hugo Meyer, an Argentinianborn<br />

chef who began his culinary career in Germany at the<br />

tender age of 17. The menu features Spanish-style tapas as<br />

well as entrees such as gluten-free chicken piccata, vegan<br />

curry and house-made fettuccine with a variety of sauces.<br />

Make sure to reserve a seat for the monthly paella dinner,<br />

it happens the first Monday of the month.<br />

Rosalee’s Pizzeria<br />

Longmont<br />

Everyone needs a neighborhood pizzeria, and lucky for<br />

Longmont residents, it’s Amy and James Ross’ old world,<br />

East Coast-style shop. Pizzas are served as rounds or<br />

squares, with all the classic toppings available. Dine in or<br />

get take-out Tuesday through Saturday from 11 am to 8 pm,<br />

or until the day’s dough sells out.<br />

Zoe Ma Ma<br />

<strong>Boulder</strong><br />

Fill up on roasted duck wanton soup, pork belly bao, lu ro<br />

fan, potstickers and other Chinese street food delights at<br />

Edwin Zoe’s laidback take-out spot. While the menu is small<br />

at the 13-year-old eatery, all the food is made with whole<br />

ingredients and Zoe uses organic as much as possible.<br />

B<br />


A special congratulations to the <strong>Boulder</strong> restaurants and staff<br />

who received recognition in the Colorado Michelin Guide!<br />

One-star Awardee<br />

Defined by Michelin as,<br />

“High-quality cooking —<br />

Worth a stop.”<br />

Frasca Food and Wine,<br />

<strong>Boulder</strong><br />

Green-star Awardees<br />

Highlighting restaurants<br />

at the forefront of<br />

sustainability<br />

Blackbelly Market,<br />

<strong>Boulder</strong><br />

Bramble & Hare, <strong>Boulder</strong><br />

Michelin Outstanding<br />

Service Award<br />

Sergei Kiefel and frontof-the-house<br />

team, Frasca<br />

Food and Wine, <strong>Boulder</strong><br />

Michelin Young<br />

Chef/Culinary<br />

Professional Award<br />

Kelly Kawachi, Blackbelly<br />

Market, <strong>Boulder</strong><br />

Bib Gourmand<br />

Award<br />

Recognizing great food<br />

at a value<br />

Basta, <strong>Boulder</strong><br />

Michelin<br />

Recommended<br />

Restaurants<br />

Blackbelly Market<br />

Dushanbe Teahouse<br />

Santo<br />

Zoe Ma Ma<br />

Bramble & Hare<br />

Oak at Fourteenth<br />

Stella’s Cucina<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 93

Newcomers tour the<br />

Broomfield food pantry.<br />

Relocating Families and<br />

Rebuilding Lives<br />

The Colorado floods of 2013 and the 2021 Marshall Fire, disastrous<br />

as they were, showed how community and family members could<br />

come together to assist those who had been displaced. But how does<br />

the Front Range react when calamity strikes half a world away?<br />

Here, the Broomfield Resettlement Task Force leads the way.<br />


94 | The<strong>Boulder</strong>Mag.com

IN AUGUST 2021,<br />

Broomfield City Council<br />

member Heidi Henkel saw<br />

that her Front Range city<br />

could play a small role in helping<br />

with the refugee crisis unfolding<br />

in Afghanistan. At the time,<br />

Henkel and her husband Scott, a<br />

former captain in the US Army,<br />

were working to bring Captain<br />

Henkel’s Afghan interpreter<br />

Ahmad Siddiqi to the United<br />

States. It was then she knew this<br />

would be a bigger undertaking<br />

beyond helping one individual or<br />

one family. “We realized quickly<br />

our government wasn’t prepared<br />

for people coming over,” Henkel<br />

recalls, and in that moment, the<br />

Broomfield Resettlement Task<br />

Force was born.<br />

At the time, the task force was a<br />

grass-roots collection of dedicated<br />

volunteers who saw a need. Of<br />

course, resettlement agencies at the<br />

local, state and federal level exist to<br />

assist refugees, but they are often<br />

overwhelmed. Henkel trained the<br />

new volunteers through resettlement<br />

agency protocols and set to work.<br />

“We are the extension of resettlement<br />

agencies to make newcomers feel<br />

more comfortable with resettling in<br />

Broomfield,” Henkel says. “Our main<br />

focus is to resettle our families with<br />

dignity and equity.” And that could not<br />

happen without the help of families<br />

already living in Broomfield.<br />

Families Helping Families<br />

Broomfield residents are lending a<br />

helping hand to newcoming refugees.<br />

Henkel saw this firsthand when<br />

a Broomfield police officer offered<br />

Siddiqi a place in the policeman’s own<br />

home upon his arrival.<br />

And then there’s the larger<br />

The task force assists<br />

families with the permit<br />

and driver’s license<br />

processes, offering free<br />

driving lessons and transportation<br />

to the DMV.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 95

community, reachable through social<br />

media. “We’ve developed a strong<br />

team that collects household goods for<br />

incoming families,” Henkel relates,<br />

noting that messages sent to the<br />

community requesting items often<br />

result in an outpouring of donations.<br />

Henkel knows the resettlement process<br />

is complex, and the task force tries to<br />

anticipate the many issues newcomers<br />

can face. “There’s a lot less trauma<br />

when you resettle with the things you<br />

need already in place,” she explains.<br />

Twin Challenges<br />

One challenge to relocating refugees<br />

in Colorado is an issue affecting many<br />

along the Front Range: affordable<br />

housing. This is one area where Henkel<br />

spends a significant amount of time<br />

as a member of both the city council<br />

and the task force. She knows this<br />

challenge first-hand. “I grew up with<br />

a mom who barely kept us from being<br />

unhoused, and I know what it’s like<br />

to move from place to place to place,”<br />

she says. Broomfield has recently built<br />

9,000 new housing units and 3,000<br />

are deemed affordable. “But affordable<br />

can mean different things to different<br />

families,” she states. Oftentimes the<br />

task force will assist families in a<br />

series of local moves, each time into a<br />

more affordable dwelling.<br />

Another challenge is employment.<br />

“Many of our refugees are highly<br />

educated with master’s and other<br />

advanced degrees, but without<br />

American work history it’s difficult<br />

to get employed,” Henkel relates.<br />

So, she and her team strive to find<br />

local companies interested in hiring<br />

candidates with diverse real-world<br />

experiences.<br />

Looking Ahead<br />

The task force volunteers continue<br />

their efforts, one working tirelessly<br />

to find available housing for incoming<br />

families, another using her own home<br />

(top) A newcomer family signs their first<br />

lease for affordable Broomfield housing.<br />

(bottom) Thanks to a grant, the task<br />

force holds art therapy sessions, giving<br />

Ukrainian and Afghan women a chance<br />

to de-stress following the daily pressures<br />

of language barriers and job hunting.<br />

96 | The<strong>Boulder</strong>Mag.com

A volunteer helps a newcomer<br />

start a checking account.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 97

(clockwise from above) Hada Rahin, who<br />

was caught in an explosion in Kabul at<br />

eight years old, tours a school; Heidi<br />

Henkel, with a few of the community’s<br />

Afghan women, who rented a limo to<br />

visit the state capital on International<br />

Women’s Day; Yvonne Min Photography<br />

donated professional headshots to<br />

members of the task force community,<br />

many of whom hold bachelor’s and<br />

master’s degrees.<br />

to store items families will need when<br />

they arrive and a third coordinating to<br />

navigate the school system.<br />

With money from a recent grant in<br />

hand, the task force plans to provide<br />

driving lessons to newcoming women<br />

who were prohibited from driving<br />

in Afghanistan. A mental wellness<br />

grant will allow for swimming lessons<br />

for kids and adults, arts and crafts<br />

programs and even cooking classes for<br />

both men and women.<br />

The task force is also creating a<br />

new marketing plan, recruiting more<br />

volunteers and launching a web site.<br />

“There’s so much more to this idea of<br />

resettling,” Henkel says. “It’s so much<br />

more than providing a home and car<br />

and then walking away.” To date, the<br />

task force has successfully settled 55<br />

individuals to Broomfield. She’s pleased<br />

with how the community has stepped<br />

in and while there’s more work to be<br />

done, Henkel is optimistic. “It makes<br />

me proud to be a Broomfield resident,<br />

an advocate and a representative of my<br />

ward,” she says.<br />

To learn more about the Broomfield<br />

Resettlement Task Force or to volunteer<br />

please visit broomfieldfoundation.org/<br />

humanitarian. B<br />

98 | The<strong>Boulder</strong>Mag.com<br />

98 The<strong>Boulder</strong>Mag.com

Heidi Henkel, receiving a NACO<br />

Presidential appointment to the<br />

Immigration Reform Task Force.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 99

Larry Bangs, the task force transportation<br />

and housing coordinator, and social<br />

worker Jenny Miller sort through<br />

household goods collected from the<br />

Broomfield community.<br />

sees the future. It’s where she wants<br />

her family to be.<br />

In a New World<br />


living in the capital city of<br />

Kabul when the Taliban<br />

swept back into power in<br />

2021, the choice was stark: stay and<br />

risk being killed, or leave. Semin<br />

(a pseudonym is used to protect her<br />

identity) had worked for a company that<br />

assisted US forces and knew she and<br />

her family would not be safe.<br />

She also knew Kabul held no future<br />

for her or her family. A good friend<br />

had relocated to Broomfield two years<br />

earlier and let her know it was a<br />

wonderful place to live. So Semin set<br />

her sights on Colorado.<br />

She immediately applied for a Special<br />

Immigration Visa (SIV) through the US<br />

State Department. But it would take a<br />

full year for this visa to be processed,<br />

a time she recalls with dread. “No one<br />

felt safe,” Semin says. “We spent that<br />

year in hiding, moving from one family<br />

to another.”<br />

In April <strong>2023</strong>, Semin, her husband,<br />

three daughters and two boys finally<br />

arrived in Broomfield. She is grateful<br />

to the US government, which provided<br />

basic needs and Supplemental Nutrition<br />

Assistance Program (SNAP) benefits,<br />

and to the Broomfield Resettlement<br />

Task Force volunteers who helped with<br />

transportation, school enrollment and<br />

basic household goods.<br />

Now safely settled, Semin reflects on<br />

why she appreciates her new country.<br />

“In Afghanistan it was impossible for<br />

my children to go to school,” she relates,<br />

“and the most important thing for me<br />

is the education of my kids.” Certainly,<br />

there are challenges—she and her<br />

husband, both college graduates,<br />

continue to look for meaningful<br />

employment—but in Broomfield Semin<br />

A Helping Hand<br />

Sometimes those who are the most<br />

helpful are those who originally<br />

received a friendly helping hand<br />

themselves. Such is the case with<br />

Oksana Kovalenko, who left Ukraine in<br />

1998 on a religious refugee asylum visa.<br />

Now long settled in Broomfield,<br />

Oksana realized she could be the<br />

helping hand for Ukrainians escaping<br />

war and relocating to the Front<br />

Range. But things have changed.<br />

“Ours were refugee visas back then,”<br />

Oksana recalls, “but today refugees<br />

come into the country on what’s called<br />

‘humanitarian parole.’” Simply put,<br />

this means refugees coming to America<br />

today are dependent on a sponsor to<br />

support them financially. “Newcomers<br />

must be sponsored,” Oksana explains.<br />

“Finding someone willing to make<br />

that financial commitment is difficult.”<br />

Oksana and her husband are currently<br />

sponsoring a family of six, who are living<br />

with them in their Broomfield home.<br />

She supports her sponsored family<br />

in a variety of ways: she translates at<br />

medical appointments and school visits,<br />

drives to the food bank and the DMV,<br />

whatever is necessary.<br />

The Broomfield Resettlement Task<br />

Force is also an invaluable resource.<br />

“Heidi and the task force have been<br />

helpful because they’ve done this<br />

before,” Oksana states. “They’ve been<br />

helping with Afghan refugees, so they<br />

have insights and expertise.”<br />

Oksana still has extended family in<br />

Ukraine and would like to see them<br />

in a safer environment. But it’s a<br />

challenge to find a sponsor, someone<br />

who will make that kind of financial<br />

commitment. For now, she and her<br />

husband will focus their energy on the<br />

family they have sponsored. “It’s a big<br />

commitment,” she explains. “But they<br />

left with nothing except a suitcase and<br />

their small children.” Sometimes what’s<br />

needed is a helping hand. B<br />

100 | The<strong>Boulder</strong>Mag.com

Out With the Old,<br />

In With the New<br />

Update your gear with the seasons<br />

Compiled by MARA WELTY<br />


world transforms into a vivid tapestry of colors and nature herself dons her most<br />

breathtaking attire. Fittingly, Colorado adventurers do too.<br />

This fall, we’re revealing the ultimate fall gear guide, designed to effortlessly<br />

align your outdoor expertise with crisper trails, cooler temperatures and the muchanticipated<br />

arrival of ski season.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 101

Hiking: Your Trail Companions<br />

The auburn trails beckon, and choosing the right hiking shoes becomes crucial<br />

in answering the call. From rugged boots designed for secure footing on uneven<br />

terrain to feather-light trail runners that allow you to move effortlessly over damp<br />

fallen leaves, Longmont’s Brown’s Shoe Fit Co. provides a bounty of footwear<br />

that can meet your adventuring needs.<br />

Women’s Keen Pyrenees<br />

These boots offer the perfect blend of<br />

rugged durability and all-day comfort.<br />

With waterproof protection and<br />

superior traction, you can confidently<br />

explore diverse terrains while keeping<br />

your feet dry.<br />

Men’s Hoka Kaha 2 GTX<br />

These boots are built for endurance,<br />

featuring the support and cushioning<br />

you need for long treks. With GORE-<br />

TEX technology, they provide<br />

waterproof protection without<br />

compromising breathability.<br />



Hiking must-haves and safety tips from<br />

John Thompsom of Mountain Man<br />

Outdoor Store<br />

“I’m thrifty,” says Nederland mountain<br />

man John Thompsom. The shop sells<br />

new and used hiking, camping and<br />

backpacking gear, specializing in the<br />

basics: wool socks, thermal underwear,<br />

hats and gloves. Thompson adopts this<br />

same simplicity when embarking on an<br />

adventure.<br />

Women’s Oboz Sawtooth X Low<br />

These low-cut wonders provide<br />

exceptional support and stability<br />

while allowing for nimble movements<br />

on rugged terrain. With Oboz’s<br />

commitment to sustainability, you can<br />

tread lightly on the environment, too.<br />

Men’s Keen Targhee III<br />

Waterproof<br />

Featuring Keen’s signature toe<br />

protection and supportive fit, they<br />

offer reliability on the trail and<br />

waterproof construction to withstand<br />

the elements.<br />


Emergency poncho, Coghlan, $1.99<br />

Sport sunscreen, Banana Boat, $2.99<br />

Locking knife, Wilcor Blackhawk, $2.99<br />

Lighter, Bic, $0.99<br />

Toilet paper, from home<br />

Women’s Merrell Moab 3 Mid<br />

Waterproof<br />

These boots combine the waterproof<br />

protection you need with unparalleled<br />

comfort, courtesy of their advanced<br />

cushioning and arch support. Whether<br />

it’s a wet trail or rocky terrain,<br />

these boots will keep you dry and<br />

comfortable every step of the way.<br />

102 | The<strong>Boulder</strong>Mag.com<br />

Men’s Ecco Track 25 Low Shoe<br />

For those who appreciate both style<br />

and functionality, the Men’s Ecco<br />

Track 25 Low Shoe is the perfect<br />

choice. These shoes combine a classic<br />

design with contemporary technology,<br />

offering a comfortable and versatile<br />

option for various outdoor activities.<br />


Emergency bag, Coghlan, $3.99<br />

20’ 550 paracord, Atwood, $1.99<br />

Large carabiner, $1.99<br />

Small carabiner, $0.99<br />

Caffeinated chews, Honey Stinger, $2.99<br />

Antibiotic ointment, $0.49 each<br />

Antiseptic wipes, $0.49 each<br />

Rubber bands, from home<br />

Pencil and paper, from home<br />

Water bottle, Nalgene, $7.99 and up<br />

“Remember, the biggest factor in the<br />

mountains is the weather,” Thompson<br />

says. “It’s cold up there—on average,<br />

about 20 degrees colder than <strong>Boulder</strong>.<br />

The higher you go, the colder it gets. If<br />

you’re hiking and it starts to snow, turn<br />

around. Snow accumulates quickly, and<br />

the trail will disappear. Always have<br />

one more layer than you think you’ll<br />

need, and I always bring hand and toe<br />

warmers in colder weather.”

Camping: Comfort Under the Stars<br />

We understand that there’s something truly magical about spending crisp autumn nights beneath a blanket of twinkling<br />

stars. Imagine the aroma of a hearty fall meal wafting through your campsite as the sun sets and the evening chill sets in.<br />

That’s the essence of fall camping—and Backpacker’s Pantry.<br />

These freeze-dried camping meals balance sustainability and taste, thanks to head chef and owner Soraya Smith. “It’s<br />

important for us to understand the impacts global or geopolitical shifts have on the ingredients that we bring in. We work<br />

hard to find ingredients that are sustainable and available. We also have really diverse options. We cater to food trends—<br />

gluten-free, vegan, vegetarian and healthy meat options—so you have the depth and variety that you crave at home on your<br />

amazing adventure.” Smith’s ideal meal lineup for the colder weather? Hearty options that warm you from the inside out.<br />

Breakfast: Granola with<br />

Bananas & Milk<br />

This granola is all<br />

about cold water<br />

preparation, with<br />

an added element:<br />

a velvety whole<br />

milk infusion<br />

and an exquisite locally sourced,<br />

handcrafted batch of granola. And<br />

here’s a culinary tip: introduce your<br />

own cozy spices to embrace the<br />

changing season. We’re talking about<br />

the comforting warmth of cinnamon<br />

and nutmeg.<br />

Lunch:<br />

Three Sisters<br />

Southwestern<br />

Quinoa & Beans<br />

A hearty, entirely<br />

vegan, highprotein<br />

bean dish<br />

brimming with<br />

an abundance of vegetables and<br />

wholesome hemp seeds, this culinary<br />

creation is designed to deliver a<br />

powerful nutritional punch, ensuring<br />

your body remains energized and wellfueled,<br />

especially during the cooler<br />

autumn days.<br />

Dinner:<br />

Pad Thai<br />

with<br />

Chicken<br />

Moving on to<br />

the evening<br />

meal,<br />

indulge in<br />

the timeless<br />

favorite: chicken pad thai. This dish<br />

carries a delightful kick of spiciness,<br />

veggies smothered in peanut sauce<br />

and a hint of lime for a prelude to<br />

warmth, before you snuggle into your<br />

sleeping bag.<br />

And for those who wish to elevate their fall camping experience, there is<br />

<strong>Boulder</strong> Campervans. They offer custom campervan conversions, and<br />

they understand the ins-and-outs of all-weather builds.<br />

Models like the 2021 Mercedes Sprinter 4x4 (pictured) come equipped<br />

with a Rixens D5 diesel heater for cabin heat and hot water for your warm<br />

showers, and a custom slider bed system converts into two queen beds.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 103

Powder Perfect: Essential Snow Gear Ahead of the First Run<br />

With the thrill of the first run just around the corner, preparation is key. When it comes to conquering the mountain, your<br />

wear is your first line of defense. Invest in top-quality jackets and pants designed to repel snow and moisture while keeping<br />

you cozy inside. Brands like Helly Hansen offer a range of options to suit your style and performance needs. Remember,<br />

staying dry and comfortable is the first step to a perfect powder day.<br />

LIFA® Merino Wool Base Layers<br />

Essential for staying warm, dry and<br />

comfortable on winter adventures<br />

is a high-quality base layer. LIFA®<br />

Merino Wool Base Layers offer a<br />

unique 2-in-1 construction. The inner<br />

layer LIFA® fibers pull moisture<br />

away from the skin to the surface<br />

of the fabric where it evaporates,<br />

while the 100% Merino Wool outer<br />

layer provides breathable warmth.<br />

Available in men’s and women’s.<br />

Odin Stretch Insulator 2.0<br />

There’s a reason the Odin Stretch<br />

is a best seller—it’s comfortable,<br />

lightweight, nonrestrictive and<br />

breathable. This versatile insulator<br />

jacket makes for the perfect midlayer<br />

for days on the slopes or outer layer<br />

for running errands. This best-seller<br />

is now available in hooded and nonhooded<br />

versions in men’s and women’s.<br />

104 | The<strong>Boulder</strong>Mag.com<br />

Lifaloft<br />

Full-Zip<br />

Insulator ¾<br />

Pants<br />

Designed<br />

for warmth<br />

and ease of<br />

layering, the<br />

Lifaloft<br />

Full-Zip<br />

Insulator ¾<br />

Pants feature<br />

innovative<br />

LifaLoft<br />

technology<br />

for extra<br />

warmth<br />

without added bulk. The full side-zip<br />

construction allows effortless layering<br />

over or under ski pants, and their 3/4<br />

length avoids excess bulk around your<br />

ski boots.<br />

Alpha and Alphelia<br />

Lifaloft Jacket<br />

With a sleek design and light-yetwarm<br />

insulation, these best-selling<br />

ski jackets are built for comfort and<br />

agility. Complete with underarm vents,<br />

PFC-free water-repellent treatment,<br />

a detachable and helmet-compatible<br />

hood and a LIFE POCKET+ to<br />

keep your phone battery alive in the<br />

cold. Available in men’s (Alpha) and<br />

women’s (Alphelia).<br />

Isfjord<br />

Insulated<br />

Shacket<br />

The allnew<br />

Isfjord<br />

Insulated<br />

Shacket<br />

is built for<br />

après-ski<br />

and those<br />

brisk fall<br />

and winter<br />

days. This<br />

versatile piece combines the look and<br />

comfort of a soft shirt and the warmth<br />

of an insulator. Available in men’s and<br />

women’s.<br />




Insights from Helly Hansen on effective<br />

layering for fall<br />

“Helly Hansen is huge on the threelayer<br />

system,” says Retail Marketing<br />

Manager Taylor Carr. “You always want<br />

to start with a snug-fitting base layer.<br />

If you’re doing a high-output activity,<br />

make sure you have something more<br />

sweat-wicking, like our LIFA® merino<br />

wool base layers, which are perfect for<br />

skiing since they pull moisture away<br />

from the skin to the outer layer of the<br />

fabric, where it evaporates.”<br />

Then, you’ll want a midlayer, like<br />

a fleece, sweater or insulator. ”The<br />

midlayer is essential when it’s cold,”<br />

says Carr.<br />

Finish your fall ‘fit with an outer<br />

layer, like a shell jacket. “The key here<br />

is having something that’s windproof,<br />

waterproof and still breathable,”<br />

says Carr.<br />

Her ultimate fall go-to? The Odin<br />

Stretch Insulator jacket, namely for its<br />

versatility in all weather conditions.<br />

“You feel like you’re wearing a comfy<br />

blanket, but it provides extra insulation<br />

and warmth and cuts down on wind<br />

impact, too.”

Selecting the right skis or snowboard is crucial for your skiing or riding style. Consult with a pro at your local ski shop to<br />

find the perfect fit and style for your adventures. Whether you’re chasing powder stashes, tackling groomed runs or venturing<br />

into the terrain park, there’s a perfect pair of skis or a board waiting for you—and Nate Otteman from Longmont’s Angles<br />

Sports Ski Board and Fly Shop is sharing his favorite slope-ready stockpile, which is available to rent until Thanksgiving.<br />

Volcom Women’s So Minty<br />

Insulated Jacket<br />

Crafted for both warmth and fashion,<br />

this jacket features toasty insulation<br />

to keep you<br />

comfortable<br />

in chilly<br />

temperatures.<br />

Its sleek<br />

design and<br />

flattering<br />

fit make it<br />

perfect for<br />

any outdoor<br />

adventure.<br />

Volcom Barkley<br />

Insulated Bib<br />

Overall<br />

Designed for<br />

the snow-loving<br />

enthusiast, these<br />

overalls combine<br />

functionality<br />

and style.<br />

With durable<br />

waterproofing<br />

and toasty<br />

insulation,<br />

you can hit<br />

the slopes in<br />

comfort.<br />

Smith Women’s Liberty Helmet<br />

Whether you’re carving the slopes or<br />

exploring the backcountry, this helmet<br />

has you covered. With advanced<br />

impact protection<br />

technology and<br />

a comfortable<br />

fit, it’s perfect<br />

for a day on<br />

the mountain.<br />


Rossignol Women’s<br />

Blackops W92<br />

Designed for<br />

versatility, these skis<br />

excel in varied snow<br />

conditions, allowing<br />

you to confidently<br />

tackle everything from<br />

powder to groomed<br />

trails.<br />

Rossignol Women’s<br />

Alltrack 80 GW<br />

These boots are<br />

built to handle all<br />

terrain with ease.<br />

The customizable<br />

fit ensures optimal<br />

comfort, while the<br />

GripWalk compatibility<br />

enhances traction and<br />

natural walking.<br />

LOOK NX11 GW Iridescent Gray<br />

These bindings offer exceptional power<br />

transmission and precision control<br />

while maintaining a lightweight and<br />

ergonomic design.<br />



Lib Tech Women’s<br />

No. 43<br />

This snowboard features<br />

cutting-edge technology<br />

to provide stability,<br />

control and enhanced<br />

maneuverability,<br />

delivering a responsive<br />

and fun ride for riders of<br />

all levels.<br />

ThirtyTwo<br />

Women’s<br />

Shifty Boa<br />

These boots<br />

are designed<br />

to provide a<br />

customizable<br />

fit and<br />

superior<br />

support<br />

with the<br />

BOA closure<br />

system,<br />

ensuring a snug, secure fit with a<br />

simple twist.<br />

Bent Metal Forte<br />

Designed to offer exceptional control<br />

and responsiveness, these bindings are<br />

the ideal choice for riders seeking both<br />

freestyle and all-mountain adventures.<br />

With innovative technology and a sleek<br />

design, the Forte bindings deliver a<br />

superior connection<br />

between rider and<br />

board, enhancing<br />

your riding<br />

experience. B<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 105

106 | The<strong>Boulder</strong>Mag.com<br />


Building a<br />

Sustainable<br />

legacy<br />

Cottonwood Custom Builders leads on green building<br />


I<br />


while he’s working on a new<br />

family cabin near Clark,<br />

Colorado. It’s a family legacyin-the-making<br />

born out of<br />

the perfect marriage of opportunity<br />

and skill. The same can be said for<br />

Cottonwood Custom Builders, which<br />

Hindman has grown into one of<br />

<strong>Boulder</strong>’s leading green building firms.<br />

In the last 28 years, Cottonwood<br />

has garnered a reputation for the<br />

craftsmanship and attention to detail<br />

in every home they build. Hindman’s<br />

team is currently renovating a house<br />

that he constructed in 1998—the<br />

architects couldn’t imagine using<br />

anyone else.<br />


Close collaboration with architects<br />

and homeowners is a Cottonwood<br />

hallmark. The builders work closely<br />

with homeowners and architects<br />

to create a design and manage the<br />

homeowners’ budget. And the builders<br />

don’t forget a home as soon as the build<br />

is done, either. Hindman explains that<br />

his team will stay with a project for<br />

months to ensure that every detail<br />

is right, and they often return years<br />

later to make fixes at no cost.<br />

Cottonwood’s approach stands out<br />

in a business where many general<br />

contractors build and move on. But<br />

Hindman believes that building<br />

relationships is just as important as<br />

building homes. His team will spend<br />

10 months to two years on a build,<br />

going above and beyond in every<br />

way. “Not only are we building to<br />

the level that [<strong>Boulder</strong>] requires, but<br />

oftentimes Cottonwood’s requirements<br />

are exceeding those building codes,”<br />

says Karen Ramsey, the estimator and<br />

project manager at Cottonwood.<br />

In the last few months of the build,<br />

the focus shifts to ensuring the<br />

homeowners are satisfied with every<br />

detail. “We don’t walk away until<br />

everything’s as good as it can be,”<br />

explains Hindman.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 107


Cottonwood’s dedication to customer<br />

service has its roots in Hindman’s<br />

early political career. After college,<br />

Hindman answered a newspaper<br />

advertisement to canvas for the Bottle<br />

Bill, which enacted the five-cent<br />

deposit on cans and bottles to promote<br />

recycling. That led him to campaign<br />

management in California, then to<br />

Washington, D.C., where he advocated<br />

for competition in the phone industry.<br />

Office work didn’t suit Hindman,<br />

however, so he took a job on a<br />

framing crew. He loved the work and<br />

went back to school for construction<br />

management. By the time he moved<br />

home to Colorado, he felt prepared to<br />

run his own construction business.<br />

Cottonwood Custom Builders was<br />

born in 1995.<br />

Two of the firm’s founding principles<br />

came directly from Hindman’s<br />

political work on consumer protection<br />

(top) A blend of alder and flagstone comprise the New Mountain Home, a nearly<br />

self-supporting house thanks to its 5kw Photovoltaic solar system. (bottom) With its<br />

airtight construction, the 4,500-square-foot <strong>Boulder</strong> Green Home is one main living<br />

space with very little heating and cooling needs.<br />

108 | The<strong>Boulder</strong>Mag.com

Alongside Sopher Sparn<br />

Architects, Cottonwood<br />

crafted a Cheerful <strong>Boulder</strong><br />

Remodel that’s light-filled<br />

and inviting.<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 109

The exterior of the Cheerful<br />

<strong>Boulder</strong> Remodel glows from<br />

the inside out.<br />


and environmentalism. The entire<br />

Cottonwood team is dedicated to<br />

transparency, honesty and accuracy to<br />

ensure that clients receive a good value<br />

for every dollar they spend. “We will<br />

never say, ‘Oh, it’s good enough.’ If it’s<br />

not right, then we fix it,” Hindman says.<br />

The firm’s focus on sustainable<br />

building found a ready home in<br />

climate-aware <strong>Boulder</strong>. Sustainability<br />

is embedded into all aspects of<br />

Cottonwood’s work, from constructing<br />

homes and sourcing materials to<br />

disposing of waste. The team recycles<br />

75–80% of all the waste on a build and<br />

60–80% of the homes they deconstruct.<br />



Remodeling the 1998 build has<br />

given Hindman a chance to reflect<br />

on the progress in green building<br />

science in the last quarter-century.<br />

Today, builders try to source<br />

materials locally because shipping<br />

from overseas is not sustainable.<br />

Green construction also focuses<br />

on installing efficient mechanical<br />

systems and all-electric appliances.<br />

But the key is creating a high-quality<br />

building envelope with good insulation<br />

and sealing. “The building envelope is<br />

the most important part of getting the<br />

house right and making it sustainable,”<br />

Hindman explains. “That’s also what<br />

you can’t change—you can always<br />

update your finishes, but [it’s harder<br />

to] rebuild your walls and reinsulate<br />

and replace your windows. So, getting<br />

110 | The<strong>Boulder</strong>Mag.com

Sunlight streams into the<br />

bedroom, complete with<br />

wicker lanterns that fall<br />

from a soaring ceiling.<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 111

the building envelope right is by far<br />

one of our highest priorities, but also<br />

one of our areas of expertise.”<br />

A good building envelope allows<br />

for more efficient temperature<br />

control, reducing the total amount<br />

of energy homeowners must use to<br />

stay comfortable. Cottonwood uses<br />

state-of-the-art materials and even<br />

incorporates passive house techniques<br />

into their standard construction to<br />

ensure that quality envelope. As<br />

a result, their builds are twice as<br />

airtight as typical custom homes.<br />

Cottonwood considers fire resistance<br />

another important aspect of<br />

sustainable building. The team learned<br />

a lot about fire-resistant building in<br />

the wake of the Fourmile Canyon Fire<br />

in 2010. “At the time, it was so massive<br />

and major and shocking,” Hindman<br />

says. “Thirteen years later, you see<br />

the massive increase in the scope and<br />

scale of the fire events since.”<br />

An expertly crafted building<br />

envelope matters in fire-resistant<br />

building, too. An envelope of noncombustible<br />

materials, combined with<br />

heat- and fire-resistant windows,<br />

will keep embers from getting inside.<br />

Equally important is ensuring that<br />

landscaping minimizes hazardous and<br />

flammable vegetation near the house.<br />

The Cherryville Retreat<br />

features a 15-foot-tall<br />

library wall that’s just as<br />

colorful as it is chic.<br />


112 | The<strong>Boulder</strong>Mag.com




While Cottonwood’s attention to detail<br />

and expertise are impressive, they’re<br />

not the only thing that set the firm<br />

apart. They’re also fun to work with.<br />

“I have worked in construction for 20<br />

years, and the culture here is like no<br />

other. It’s just like a family,” Ramsey<br />

notes. From training opportunities<br />

to Solstice parties after work, the<br />

Cottonwood team enjoys a camaraderie<br />

that spills over into their relationships<br />

with clients. “We all really enjoy our<br />

jobs and our clients,” Ramsey says.<br />

And it’s that strong sense of culture,<br />

as much as anything else, that is<br />

the hallmark of a sustainable and<br />

successful enterprise.<br />

B<br />

When building Cherryville<br />

Retreat, Cottonwood utilized<br />

a mix of organic materials,<br />

including natural stone and<br />

wide plank flooring.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 113

From Pickup Truck<br />

to Powerhouse<br />

How Pat Craig’s humble beginnings led to the creation of one the<br />

world’s largest and oldest animal sanctuaries<br />


114 | The<strong>Boulder</strong>Mag.com


plains of Keenesburg, Colorado, roaring lions and howling wolves can be heard. As the sun begins to set,<br />

clinking glasses and conversation mingle with the growls and mix with the smells of hors d’oeuvres in the<br />

oldest and largest wild animal sanctuary in the world.<br />

Most people don’t realize that just 40 miles northeast<br />

of Denver, sits The Wild Animal Sanctuary (TWAS). It<br />

hosts its Summer Safari Dinners to educate, fundraise<br />

and include the public in one of the most sought-after<br />

experiences in Colorado.<br />

While these special dinners are only hosted four times a<br />

year, TWAS is open to the public 361 days a year from 9 am<br />

to sunset. The entire 33,000+ acre sanctuary is connected<br />

by the world’s longest elevated walkway, giving visitors a<br />

bird’s eye view of these majestic creatures roaming freely<br />

throughout the sanctuary. TWAS is home to 750+ animals<br />

that were rescued from abusive or illegal captivity or had<br />

been scheduled for euthanasia at zoos.<br />

“Our goal wasn’t to be the biggest or have the most animals<br />

but, for anyone who starts to help animals, at some point,<br />

your goal is to help as many as you can, responsibly,” says Pat<br />

Craig, founder of TWAS.<br />

Craig’s mission was thrown into the spotlight when Netflix<br />

aired Tiger King at the beginning of the pandemic. Politicians<br />

and citizens alike were sitting at home anxiously binging<br />

the true crime documentary and the emotional reaction hit<br />

critical mass.<br />

“Tiger King really brought the reality of exotic animal<br />

welfare and abuse into the public eye. Congressmen and<br />

senators were being put under immense pressure from the<br />

public, so the United States Department of Justice (DOJ) got<br />

involved –– and called us,” Craig explains.<br />

The DOJ sent a standard communication to sanctuaries all<br />

over the country saying they wanted to do something about the<br />

Tiger King situation. Craig told the DOJ that TWAS had done<br />

these types of rescues before, and they were happy to help.<br />

“But I warned them,” Craig adds. “All these other<br />

sanctuaries you’ve reached out to, they have great people,<br />

their hearts are in the right place but most of them don’t even<br />

have their own transportation to haul these animals.”<br />

Thinking Craig was being a little overconfident, the DOJ<br />

shrugged off his warning and scheduled a conference call<br />

with all the sanctuaries that agreed to help.<br />

“The call began and they started with us, asking me to list<br />

off everything we could bring,” Craig says. “I explained we<br />

Pat Craig, the founder<br />

of The Wild Animal<br />

Sanctuary, plays with a<br />

curious tiger.<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 115

Above the sanctuary sits an<br />

observation walkway that<br />

stretches over 1.5 miles,<br />

allowing visitors to view the<br />

enclosures without alarming<br />

the animals.<br />

Volunteers in Puerto<br />

Rico work to rescue<br />

endangered zoo animals.<br />

have air-conditioned trucks and trailers ready to go, forklifts<br />

to move cages, 82 transport crates, 19 staff members, four<br />

full-time vets and vet hospitals on call.”<br />

The DOJ said, “OK great,” and then moved to the next<br />

sanctuary on the call.<br />

“How many vets do you have?”<br />

“None…”<br />

“Ok, how many trucks and trailers?”<br />

“None…”<br />

“How many forklifts?”<br />

“None, but we can borrow a truck from someone, and I<br />

think we can borrow a cage.”<br />

That’s when the reality lightbulb turned on for the DOJ.<br />

Most sanctuaries they contacted could take in a tiger or two,<br />

but they didn’t have the equipment or manpower needed to<br />

transport and give immediate medical care to the animals.<br />

So, TWAS coordinated the resources of all the sanctuaries,<br />

and together they successfully rescued the tigers.<br />

“It takes a lot of money to have fleets of trucks and trailers<br />

–– it’s millions of dollars of equipment,” Craig explains.<br />

For decades, TWAS has prioritized fundraising and building<br />

habitats ahead of demand in preparation for unexpected<br />

rescues and unforeseen disasters. So, when Puerto Rico was<br />

hit by two major hurricanes in 2017 destroying the zoo ––<br />

TWAS was ready.<br />

The situation in Puerto Rico was dire and the DOJ had<br />

no budget for an animal rescue, so this time they called<br />

Craig directly. The zoo had been forced to close to the public<br />

earlier that year due to years of financial struggle –– with<br />

the animals’ steadily decreasing welfare bearing the weight<br />

of that burden. By the time Craig and his team arrived, the<br />

entire island had been without power for months and the<br />

animals were sick and dying.<br />

One elephant in particular, Mundi, ignited the passions of<br />

116 | The<strong>Boulder</strong>Mag.com

Pat Craig feeds a medley of<br />

fruits and vegetables to one<br />

of the sanctuary’s bears.<br />

locals who did not want to see the animals leave the island,<br />

regardless of their welfare. Protestors dressed in camouflage<br />

began sneaking into the dilapidated zoo at night trying to<br />

disrupt the rescue mission by attempting to free Mundi,<br />

harass her with BB guns and drones and even poison her ––<br />

thankfully with no success. The aggression towards TWAS<br />

staff from outraged locals escalated from handwritten signs<br />

saying, ‘Go to Hell!’ and throwing trash at their bodies to<br />

Craig and his colleagues receiving death threats. That’s<br />

when the FBI stepped in to help protect TWAS as the rescue<br />

mission continued.<br />

From the tiniest container for a goldfish that had been<br />

stranded in a forgotten aquarium to a 19,000-pound crate<br />

obtained to securely transport Mundi off the island, TWAS<br />

managed to transport every animal that could be rescued<br />

from Puerto Rico.<br />

“If we hadn’t been ready, those animals would have had<br />

nowhere else to go –– they would be dead or being euthanized<br />

because there is no other organization that is capable of doing<br />

that large of a rescue mission.”<br />

It’s easy to imagine that TWAS began as a well-funded<br />

and highly structured organization, but Craig started TWAS<br />

with an old pickup truck when he was just 19 years old.<br />

Craig visited a friend working at a zoo on the East Coast<br />

over winter break in college and saw firsthand the poor<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 117

conditions and degree of euthanasia.<br />

“I would have understood if the animals scheduled to be<br />

euthanized were old or sick –– but these were young animals,<br />

and the zoo simply didn’t have room for them. It was crazy,”<br />

Craig explains.<br />

He returned to Colorado and called the Denver Zoo, hoping<br />

they could save these animals from euthanasia. Unexpectedly,<br />

they also gave him a behind-the-scenes tour. Craig quickly<br />

realized it was common practice for zoos to euthanize their<br />

surplus animals because none of them had extra room.<br />

So, Craig did what any 19-year-old would do –– he called<br />

the United States Department of Agriculture (USDA) to<br />

see what could be done. The USDA told Craig, “The zoos<br />

are regulated so they can breed, euthanize –– they can do<br />

whatever they want.” Craig asked if there was a Humane<br />

Society that could help, and when the USDA said there<br />

wasn’t, Craig asked, “What would it take to make one?”<br />

The USDA sent Craig a thick book detailing all the<br />

regulations necessary to build animal enclosures to code, and<br />

after reading through it he thought to himself, I can do this.<br />

Craig had grown up on a small farm outside <strong>Boulder</strong> that<br />

his mother still owned and with her blessing, he got to work<br />

building as many enclosures as he could. When he was done,<br />

he sat down at his grandmother’s typewriter and sent a letter<br />

to every zoo in the country asking if they had any animals<br />

scheduled to be euthanized that he could rescue. Within<br />

a month, he’d received over 300 responses. Craig started<br />

118 | The<strong>Boulder</strong>Mag.com

A hippo relishes in cool water.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | | 119

A tiger is transported from<br />

the Puerto Rican zoo.<br />

driving around the country, transporting animals in his old<br />

pickup truck until he decided to drop out of college and work<br />

full-time to support his animal rescue passion.<br />

Craig has dedicated his life to saving and caring for these<br />

animals. Over the past 34 years, TWAS has expanded<br />

to include four sanctuaries and refuges in Colorado and<br />

Texas. The organization has turned into a significant<br />

entity with 85 employees, 160 volunteers and dedicated<br />

departments for public relations, marketing, development<br />

and accounting in addition to their animal care staff,<br />

operations and rescue teams.<br />

“None of these facilities were easy to build but it was the<br />

right thing to do for the animals. And if that’s the right thing<br />

to do –– you need to commit to the work and sacrifice it takes<br />

to make that happen.”<br />

TWAS has made it easy and enjoyable to support its<br />

facilities. Its website, wildanimalsanctuary.org, accepts<br />

donations in every form from financial contributions and inkind<br />

donations to cryptocurrency and food. You can buy a<br />

bronze plaque on the elevated walkway with a personalized<br />

message or attend one of the exceptional fundraising events<br />

like the 5K/10K walk/runs or the elegant Safari Dinners. B<br />

120 | The<strong>Boulder</strong>Mag.com

A volunteer handles a new<br />

rescue with care.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 121



of <strong>Boulder</strong>, Colorado<br />

Chasing<br />

Colors<br />

A Seasonal Spectrum<br />

of Style at The<br />

Greenbriar Inn<br />

Roaring<br />

Success<br />

The Remarkable<br />

Story Behind<br />

The Wild Animal<br />

Sanctuary<br />


GUIDE<br />

TOP 25<br />



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dining out | libations | in the kitchen | restaurant guide<br />

Buttery<br />

Bites<br />

Digging into delicacies<br />

from <strong>Boulder</strong> County’s<br />

top bakeries<br />

See page 124<br />


<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 123

dining out<br />

Leaves, Loaves<br />

and Lattes<br />

Autumnal alchemy at <strong>Boulder</strong> County’s<br />

sweetest bakeries<br />



inherently optimistic about<br />

a bakery. It’s the warmth<br />

when you step inside; the<br />

delicious smells wafting<br />

in the morning air, awesome-looking<br />

assortments to peruse, searching<br />

for just the treat to satisfy your<br />

carbohydrate craving. It’s the quiet<br />

chatter of fellow customers; it’s a cozy<br />

corner in which to relax.<br />

The number of bakeries in <strong>Boulder</strong><br />

County has swelled precipitously<br />

in recent years, to the delight of<br />

confectionary lovers everywhere. Now,<br />

nearly three dozen establishments<br />

across the region provide baked<br />

goods of every kind, drinks and that<br />

necessary “third place” (besides home<br />

and work) that serves as a hub of social<br />

interaction.<br />

124 | The<strong>Boulder</strong>Mag.com<br />

Among the more senior bakeries<br />

around is Spruce Confections, in<br />

business since 1992, when David Cohen<br />

started the business while living in the<br />

basement of his best friend’s home.<br />

“I started off with a mixing bowl and<br />

a wooden spoon,” says Spruce founder<br />

David Cohen. “I didn’t go to school for<br />

business or baking. So, I came from<br />

that naivete, from not knowing there’s<br />

supposed to be a challenge. It’s one big<br />

running experiment that I’ve done.”<br />

Cohen began by crafting batches of<br />

cookies and selling them, delivering<br />

them by hand to local coffee shops.<br />

Slow and steady growth (and a steady<br />

supply of not-to-be-surpassed scones)<br />

led to the outfit supplying local cafes<br />

and operating four locations of their<br />

own, including the anchor store at 767<br />

Pearl Street.<br />


Individually handshaped<br />

and rolled<br />

croissants from<br />

Spruce Confections.<br />

Jeannot’s Patisserie &<br />

Bistro’s French-inspired<br />

chocolate cake.<br />

The brownies at Spruce<br />

Confections are baked<br />

every day from scratch.<br />


“This year we’ll have a bunch of new<br />

items starting with our downtown<br />

location,” says Cohen. “We’re making<br />

a lot of pies this fall. We’ll have a<br />

pumpkin theme on two of our breads,<br />

a gluten-free and a pumpkin chocolate<br />

chip bread.”<br />

Since 2015, the Moxie Bread Co. has<br />

made quite a name for itself, too, owing<br />

to the uniqueness of its vision and the<br />

quality of its products. Centered in<br />

Louisville at 641 Main Street, it has<br />

grown over the years and developed<br />

branches in north <strong>Boulder</strong> and<br />

in Lyons.<br />

The Moxie mission, as articulated<br />

by its founder Andy Clark (who passed<br />

away, tragically, in <strong>Nov</strong>ember at the age<br />

of 46), was the promotion, production<br />

and distribution of heirloom grains.<br />

Using ethically sourced, organic,<br />

unprocessed grain is a hallmark of<br />

Moxie’s output.<br />

Moxie Director of Operations Laura<br />

Fessenden says of the growth of the<br />

business, “It was kind of accidental. It<br />

all started with Andy wanting to put<br />

heirloom grains into as many mouths<br />

as possible. The mission and vison that<br />

Andy had in 2015 is the same now that<br />

he’s gone.”<br />

The Louisville location soon turned<br />

into a full-service café. Its satellite<br />

locations serve not only all the<br />

traditional baked goods, but flour and<br />

grain as well, for do-it-yourselfers. “We<br />

opened the new locations during the<br />

pandemic, and we weren’t sure that<br />

being there year-round would happen.”<br />

Happily, business has been brisk.<br />

As to its range of selections,<br />

Fessenden says, “Basically, we think:<br />

‘What goes with bread?’”<br />

Diversification seems to be the key<br />

to the various bakeries’ success. In<br />

Lafayette, Jeannot’s Patisserie &<br />

Bistro (2770 Arapahoe Rd.), run by<br />

Julien and Theresa Jeannot, serves<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 125

dining out<br />

A strawberry tart à la<br />

Jeannot’s Patisserie & Bistro.<br />

not only delicious French pastries but<br />

French favorites such as the Croque<br />

Monsieur and Quiche Lorraine (brunch<br />

is served all day, to the delight of local<br />

late risers).<br />

After 20 years baking for others, chef<br />

Julien was ready to go into business for<br />

himself, one that has prospered over the<br />

past year and a half. Well, almost. “The<br />

hardest part was I know everything<br />

from the back of the house, and my wife<br />

knows the front of the house. But the<br />

business, how to get a loan, how to deal<br />

with contractors and permits? But we<br />

did it.”<br />

Another Lafayette fixture, Button<br />

Rock Bakery, has experienced<br />

exponential growth. A decade ago, it<br />

was a modest operation in Lyons.<br />

“I just hoped, when I first started<br />

on the bakery, to craft wedding cakes,<br />

cookies and pastries,” says founder<br />

and head honcho Jamie Lachel. “Then,<br />

when I moved inside Lafayette, I had<br />

7,000 square feet of space. I found I<br />

needed to add a ‘hot line.’ Then, two<br />

friends of mine who are sushi chefs lost<br />

their jobs, so I asked them to come over<br />

and create some grab ‘n’ go sushi. We’ve<br />

turned into a bodega.”<br />

Wisely, Lachel, delegates the running<br />

of these segments of the business to<br />

others. “Baking is my primary passion,<br />

my personal love,” she says. “I think<br />

what we are doing is good, and I think<br />

we are lucky.” B<br />



You’ve heard it before, probably<br />

from your friends Back East. “You<br />

can’t bake good bread out here; you<br />

can’t make good pizza, either.” Those<br />

of us who grew up in Colorado have<br />

baking-induced shame. Well, the<br />

explosion of bakeries in and around<br />

<strong>Boulder</strong> now belies that statement.<br />

The perils of baking so far above sea<br />

level is no longer a problem.<br />

So, how do you do it?<br />

Unfortunately, there are no<br />

hard and fast rules. Without<br />

exception, every chef consulted on<br />

this subject cited trial and error<br />

as the path forward to creating<br />

fine quality breadstuffs. “You just<br />

accommodate for the altitude,” says<br />

Laura Fessenden. “You change your<br />

hydration levels.” (A couple more<br />

tablespoons of liquid to the recipe,<br />

according to some.) “It’s also the<br />

type of wheat you use. We typically<br />

use a type called Turkey Red and we<br />

found that that works great.”<br />

The important thing is to not<br />

to be discouraged. “It’s really<br />

simple,” says David Cohen. “A few<br />

adjustments — essentially you use a<br />

little less leavening. Otherwise, your<br />

air bubbles get too big and burst and<br />

collapse and the cake falls.”<br />


126 | The<strong>Boulder</strong>Mag.com

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<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 127

libations<br />

Craig Engelhorn, co-founder and<br />

head distiller at Spirit Hound<br />

Distillers, admires a still used to<br />

make a variety of spirits.<br />



first earned the admiration<br />

and trust of beer drinkers<br />

with the creation of Oskar<br />

Blues’ Dale’s Pale Ale,<br />

a local favorite that got its start as a<br />

homebrewing recipe in the ‘90s. “I<br />

was paying attention to detail and lo<br />

and behold our test beer turns into a<br />

national brand,” says Engelhorn.<br />

Eventually, the engineer and selfproclaimed<br />

“science dork” felt the call<br />

to make something stronger. He—<br />

along with Wayne Anderson, Matt<br />

Rooney and Neil Sullivan—formed<br />

Spirit Hound Distillers in 2011 and<br />

established a tasting room in a former<br />

Top Dog<br />

With a fetching selection of handcrafted liquors,<br />

Spirit Hound remains leader of the pack<br />


motorcycle repair shop in 2012.<br />

The beloved Lyons locale—at 4196<br />

Ute Highway—has remained open<br />

through phases of a recent state-ofthe-art<br />

expansion. While the square<br />

footage has changed, the dedication to<br />

producing handcrafted gins, vodkas<br />

and single-malt Colorado whiskies<br />

remains the same. In August, Spirit<br />

Hound opened a second tasting room<br />

in Denver, at 3622 Tejon St.<br />

Spirit Hound’s online sales have<br />

taken off, too, with folks in 40 U.S.<br />

states being able to log on and fill their<br />

carts with the Colorado brand’s finest<br />

creations for delivery.<br />

The journey from a small mountaintown<br />

distillery to one that turns out<br />

over a dozen award-winning and<br />

internationally recognized products<br />

hasn’t been without its setbacks.<br />

After just ten months in business,<br />

the devastating flood of September<br />

2013 left Spirit Hound literally under<br />

water. Resiliently, Engelhorn and crew<br />

jumped into action. “We were back to<br />

normal in about six months, but we<br />


128 | The<strong>Boulder</strong>Mag.com


were operating within two months<br />

and producing basically as soon as the<br />

power came on,” Engelhorn says.<br />

Engelhorn credits the exceptional taste<br />

of Spirit Hound’s liquors with the fact<br />

that each is made using water sourced<br />

from Rocky Mountain National Park.<br />

“We don’t mess with the mineral<br />

content at all,” Engelhorn says. “We<br />

just let nature do its thing. All of our<br />

spirits have kind of a soft and sweet<br />

finish, and the water is the reason.”<br />

Local coriander, raw honey, fennel<br />

and even harebell petals have been<br />

known to give certain Spirit Hound<br />

liquors their distinct flavor.<br />

Many patrons visit with bags of<br />

locally foraged juniper in tow, the<br />

fragrant berries responsible for taking<br />

Spirit Hound’s gins to another level.<br />

Depending on the haul visitors deliver,<br />

they may end up getting a cocktail on<br />

the house or a full bottle to take home.<br />

“It’s a barter system,” Engelhorn<br />

says. “I’ve never bought a juniper berry<br />

in my life, which is really fun to say.”<br />

Canines are known to frequent the<br />

tasting rooms’ outdoor spaces and<br />

can even enjoy the offerings of a “dog<br />

library,” composed of various sticks of<br />

all shapes and sizes.<br />

While Engelhorn has a passion for<br />

making mouthwatering spirits, he is<br />

equally enthused about live music and<br />

creating community.<br />

Spirit Hound is a sponsor for Planet<br />

Bluegrass events like RockyGrass,<br />

Folks Fest and Telluride Bluegrass<br />

Festival. Engelhorn and his pack<br />

can be found serving up hundreds of<br />

samples and even leading attendees in a<br />

collective howl. “It’s been a huge boom to<br />

our business because a lot of people get<br />

exposed to our brand,” Engelhorn says.<br />

A rotating selection of bands also take<br />

the stage at Spirit Hound throughout<br />

the year.<br />

“Some of my closest friends are<br />

musicians,” Engelhorn says. “Having<br />

a spot for music was part of the plan<br />

from the very beginning.”<br />

From barn-burning bluegrass to<br />

mellow folk, a diverse soundtrack<br />

always pairs well with sensational<br />

sippers—like the Jam Jar, a crowdfavorite<br />

made with strawberry basilinfused<br />

gin and lemonade.<br />

From manufacturing hand sanitizer<br />

during the beginning stages of the<br />

pandemic to supporting organizations<br />

that provide service dogs to veterans,<br />

Spirit Hound remains dedicated to<br />

giving back.<br />

“We have spent a lot of time over the<br />

last couple of years looking inward and<br />

trying to say who are we,” Engelhorn<br />

says. “It’s important to get that defined<br />

so we can spread that and share it with<br />

a bigger, growing business.”<br />

For Engelhorn, much of Spirit<br />

Hound’s triumph comes down to “giving<br />

a damn.”<br />

“We really do care about making<br />

really good product,” Engelhorn says.<br />

“We’re not just in it because distilling<br />

has taken off like a rocket. It’s not, ‘I<br />

think I’m going to jump in and make<br />

some money.’ We have good people with<br />

passion for what they are doing, with<br />

that you can be very successful.” B<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 129

A Festive Feast<br />

Six Thanksgiving courses by the chefs of Spruce Farm & Fish<br />

at Hotel <strong>Boulder</strong>ado<br />

Compiled by MARA WELTY » Photos by TIM ROMANO<br />


masterpiece that will take your Thanksgiving feast to an entirely new level of gastronomic delight. We had the privilege<br />

of speaking with one of the brilliant minds behind this extraordinary six-course Thanksgiving dinner for six—Executive<br />

Chef Mike Thom, who crafted the meal alongside his culinary team, Chef de Cuisine Austin Rowen, Sous Chef Oakley<br />

Wilson and Sous Chef Drew Allen.<br />

Inspired by the elegance of the historic Hotel <strong>Boulder</strong>ado and the timeless traditions of Thanksgiving, this menu<br />

combines classical sophistication with modern culinary techniques. Each course pays homage to the flavors of autumn,<br />

featuring pumpkin, butternut squash, pomegranate seeds, hazelnuts, pecans and more, all while maintaining the<br />

coziness of holiday comfort food—and a few will most certainly be gracing the Spruce Farm & Fish specialty holiday<br />

menu, too. Happy Thanksgiving!<br />

Pumpkin Soup with Truffle Crema<br />

Recipe provided by Chef de Cuisine Austin Rowen<br />


60 ounces pumpkin, canned<br />

2½ quarts vegetable stock<br />

¼ cup canola oil<br />

10 ounces yellow onion<br />

½ ounces garlic<br />

2½ tablespoons salt<br />

¼ teaspoons white pepper<br />

2½ teaspoons ginger powder<br />

4 teaspoons cinnamon powder<br />

¾ teaspoons nutmeg<br />

2 cups orange juice<br />

1. Cut yellow onion into 1/4-inch pieces and slice garlic<br />

cloves ⅛ inch thick.<br />

2. Heat four-gallon pot on high heat, then add canola oil.<br />

3. Sweat down the vegetables.<br />

4. Once vegetables are transparent, add everything to the<br />

pot except the salt and spices.<br />

5. Blend everything in the pot together, until very smooth<br />

(no chunks of any kind).<br />

6. Stir in all spices and orange juice, leaving out the salt.<br />

7. Add salt in ¼ batch, continually taste soup until it<br />

tastes correct.<br />

130 | The<strong>Boulder</strong>Mag.com

2 cups pomegranate seeds, fresh<br />

6 ounces goat cheese, crumbled<br />

1½ cups candied walnuts<br />

½ teaspoons sea salt, coarse (Maldon flakes)<br />


4 cups water, boiling<br />

1 teaspoon salt, kosher<br />

2 cups pecan, halves<br />

1 cup powdered sugar<br />

4 cups canola oil (to fry nuts)<br />


Zest of 2 oranges<br />

Juice of 1 orange<br />

1 cup sour cream<br />

1 tablespoon chive<br />

1 teaspoon salt<br />

2 tablespoon truffle oil<br />

1 pinch white pepper<br />

1. Chop chives into 1/16-inch slices, then add to bowl.<br />

2. Add orange zest, orange juice, sour cream, truffle oil,<br />

white pepper and salt.<br />

3. Add salt and white pepper.<br />

4. Whisk bowl until ingredients come together.<br />

5. Put crema into a squeeze bottle.<br />


1 cup pepitas<br />

½ teaspoon cumin<br />

¼ teaspoon coriander<br />

½ teaspoon chipotle powder<br />

¼ teaspoon mild chili powder<br />

1 pinch salt<br />

1 tablespoon canola oil<br />

1. Toss pepitas in oil and salt.<br />

2. Roast in sauté pan over a high flame.<br />

3. Stir constantly until the pepitas are brown and crispy.<br />

4. Remove from heat and transfer to a cool bowl.<br />

5. Toss seasoning and pepitas until pepitas are covered.<br />

6. Put into a storage pan.<br />

Baby Kale & Arugula Salad,<br />

Pomegranate Seeds, Candied<br />

Pecans, Crumbled Chevre and<br />

Champagne Vinaigrette<br />

Recipe provided by Executive Chef Mike Thom<br />

1. In a saucepan, bring water to a boil.<br />

2. Add nuts and blanch for 5 minutes.<br />

3. Using a strainer, drain well.<br />

4. While still warm, place nuts into a mixing bowl and toss<br />

well with powdered sugar.<br />

5. Allow nuts to rest while heating oil to fry.<br />

6. Heat a deep pan of oil to 350 degrees.<br />

7. Fry for a minute to caramelize the sugar onto the nuts.<br />

8. Drain and spread onto a tray to cool. Be very careful,<br />

these nuts will remain very hot for a long time.<br />

9. When cool to touch, store at room temperature in a<br />

sealed container until ready to use.<br />


1 large shallot, peeled and minced<br />

1 cup champagne vinegar<br />

1½ tablespoons Dijon mustard, smooth<br />

3 cups canola oil (or avocado oil)<br />

1 teaspoon salt, kosher or sea<br />

½ teaspoon black Pepper, freshly ground<br />

1. On a cutting board, peel and mince the shallot.<br />

2. In a blender on medium speed, place shallots, vinegar and<br />

Dijon mustard. Blend 2 minutes, scraping down sides.<br />

3. Turn blender back on, while running, drizzle in oil<br />

slowly. Dressing should begin to emulsify.<br />

4. Season with salt and pepper. Adjust to personal tastes.<br />

5. Serve at room temperature, but store in refrigerator.<br />


7 cups baby kale<br />

2 cups baby arugula<br />

½ cup champagne vinaigrette<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 131

Pan Seared Scallops on Butternut Squash Puree<br />

with Hazelnut Compote<br />

Recipe provided by Sous Chef Oakley Wilson<br />


6 each jumbo sea scallops<br />

¼ teaspoon salt, kosher<br />

3 tablespoons canola oil<br />

6 each sage leaves<br />

2 tablespoons butter<br />

1. Take a towel and dry scallops well, salt one side.<br />

2. Heat sauté pan on high, then add canola oil.<br />

3. Place sage in pan for 15–20 seconds and remove.<br />

4. Place scallops in remaining hot oil salt side down.<br />

5. Sear on one side for 4 minutes or until the bottom edges<br />

turn golden.<br />

6. Immediately, remove from heat and quickly add butter.<br />

7. Flip scallops let rest in butter for 2 minutes then remove<br />

to a side plate to drain while you build the serving plate.<br />


1 large butternut squash<br />

2 tablespoons butter, melted<br />

4 tablespoons canola oil<br />

6 tablespoons vegetable stock<br />

1 teaspoons salt, sea or kosher<br />

⅛ teaspoons pepper<br />

1 teaspoon thyme, fresh, minced<br />

½ teaspoon nutmeg, freshly ground<br />

1. On a cutting board with a chef knife, remove ends and<br />

split squash lengthwise.<br />

2. Using a spoon, scrape out seeds and any soft flesh.<br />

3. Place squash halves on a baking tray, cut side up. Brush<br />

with melted butter and bake in a pre-heated 375-degree<br />

oven, low fan, for 1 hour or until fork-tender.<br />

4. Remove from oven.<br />

5. Using a spoon and a towel, scoop out squash flesh while<br />

still hot.<br />

6. Place squash in food blender with canola oil and<br />

vegetable stock.<br />

7. Blend until smooth, add additional water and oil if needed.<br />

8. Season with salt, pepper, thyme and nutmeg. Adjust for<br />

personal tastes.<br />

9. Hold warm or re-heat as needed.<br />

132 | The<strong>Boulder</strong>Mag.com


2 ounces hazelnuts, roasted, chopped<br />

1 tablespoon brown sugar<br />

¼ teaspoon salt<br />

1 tablespoon oil<br />

1 tablespoon hot water<br />

1. Place hazelnuts on baking sheet<br />

2. Roast hazelnuts at 325 degrees for 10–12 minutes and<br />

let cool. (Until fragrant, darker and oils released.)<br />

3. Place in a towel and fold up the sides, massage and<br />

shake until 80% of skins are removed.<br />

4. Place nuts on a cutting board and chop until fine.<br />

5. Take brown sugar, salt, oil and water, and mix in small<br />

container.<br />

6. Mix nuts with wet mixture.<br />


4 ounces Italian flat leaf parsley<br />

3 cups water, boiling<br />

⅛ teaspoon salt<br />

2 cups canola or avocado oil<br />

1. Bring water to boil, add salt.<br />

2. Add parsley and blanch for 90 seconds.<br />

3. Drain and shock parsley in ice water to cool.<br />

4. Place blanched parsley in a kitchen towel and wring out<br />

all water.<br />

5. Place blanched and pressed parsley on cutting board<br />

and chop.<br />

6. Place chopped parsley in a blender with oil and blitz for<br />

3 minutes.<br />

7. Strain mixture with double cheesecloth into a fine tip<br />

squeeze bottle.<br />

8. Store covered and refrigerated.<br />

Champagne Sorbet Palate<br />

Cleanser with Fresh Mint<br />

Recipe provided by Executive Chef Mike Thom<br />

4 cups filtered water<br />

1 cup sugar, granulated<br />

2 tablespoons agave syrup<br />

1 bottle Brut Champagne, room temperature<br />

⅓ cup orange juice, no pulp<br />

1 tablespoon orange rind, finely grated<br />

6 sprigs fresh mint<br />

1. Place water, sugar and agave into a medium sauce pot.<br />

Bring to a boil.<br />

2. Boil for 8–10 minutes to ensure the sugar has<br />

completely dissolved.<br />

3. Add the champagne and simmer for 10 more minutes.<br />

Remove from heat.<br />

4. Add orange juice and grated rind, stir and then let cool.<br />

5. Refrigerate overnight.<br />

6. Add mixture to ice cream machine and process until<br />

frozen soft (not hard).<br />

7. Scoop into wide wine glasses or margarita glasses.<br />

8. Serve immediately with a fresh mint sprig.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | | 133


7-8 pounds boneless ribeye<br />

1 cup prime rib rub<br />

Herb & Dijon Rubbed Prime<br />

Rib with Cabernet Au Jus<br />

and Creamy Truffle Whipped<br />

Potatoes<br />

Recipe provided by Executive Chef Mike Thom<br />


2 tablespoons garlic, fresh, minced<br />

2 teaspoons salt, kosher<br />

2 tablespoon black pepper, coarse grind or cracked<br />

2 tablespoon fresh thyme, stems removed, minced<br />

1 cup Dijon mustard, smooth<br />

1 cup Dijon mustard, whole grain<br />

1. On a cutting board, mince fresh garlic.<br />

2. Place all ingredients into a mixing bowl. Blend well.<br />

3. Store covered in refrigerator until needed.<br />

4. Can be made a few days ahead if you desire.<br />


1 quart cabernet wine<br />

5¼ cups Veal Glacé (look for frozen in specialty stores)<br />

7 cups water<br />

2 teaspoon salt, kosher or sea<br />

3½ tablespoons Dijon mustard, smooth<br />

7 each fresh thyme sprigs<br />

1. Place cabernet wine into a saucepan and reduce to ½<br />

cup. (Can be done 1–2 days ahead.)<br />

2. In a large sauce pot, place cabernet reduction, Veal<br />

Glacé (thawed or frozen), water, salt, Dijon mustard and<br />

thyme sprigs. Bring to a boil.<br />

3. Immediately reduce to a soft simmer for 30 minutes.<br />

4. Strain through a strainer or China cap.<br />

5. Allow to cool before storing for future use. Otherwise,<br />

hold warm and use immediately.<br />

1. Take the trimmed ribeye and towel dry completely.<br />

2. Coat the entire ribeye with the mustard rub.<br />

3. Place the coated ribeye into a baking pan on a wire<br />

rack, fat cap up.<br />

4. Roast in oven on low fan at 275 degrees for 45 minutes.<br />

5. Check the internal temperature with a digital<br />

thermometer.<br />

6. If you are looking for medium rare, you want 112–<br />

115 degrees internal temperature, together with<br />

a 30–45-minute rest time out of the oven, at room<br />

temperature.<br />

7. If your thermometer is below 112 degrees, continue to<br />

roast until the temperature is correct. Approximately 10<br />

minutes per 5 degrees.<br />

8. Carve and serve after the rest period.<br />


5 pounds russet potatoes, peeled and cut into 1-inch pieces.<br />

To cover, water, cold tap<br />

1½ teaspoons salt, kosher or sea<br />

1 cup half and half<br />

¾ pound butter, unsalted<br />

4 tablespoons truffle oil, white (black will also work)<br />

4 tablespoons parmesan, grated fine (use fresh and grate<br />

your own)<br />

¼ teaspoon white pepper<br />

1 tablespoon salt, kosher or sea<br />

2 tablespoons Italian flat leaf parsley, chop finely<br />

1. Peel and cut potatoes.<br />

2. Place cut potatoes into a large sauce pot, cover potatoes<br />

with cold tap water, 2 inches over the top of the potatoes.<br />

Add 1½ teaspoons salt. Bring to a boil.<br />

3. Cook until potatoes easily break apart and will mash.<br />

4. In a separate saucepan, add half and half and butter.<br />

Bring to a simmer to warm and melt butter.<br />

5. Drain potatoes and allow to sit 5 minutes to drain and<br />

dry slightly.<br />

6. Place potatoes into a potato ricer and process<br />

all potatoes.<br />

7. Mix in hot butter and half and half mixture.<br />

8. Add truffle oil, grated parmesan, white pepper and salt.<br />

Blend well.<br />

9. Place into an oven able vessel, covered and hold at<br />

170 degrees, until ready to serve. Do NOT make too<br />

far ahead.<br />

10. When ready to serve, stir in chopped parsley.<br />

134 | The<strong>Boulder</strong>Mag.com

Layered Deep-Dish Pumpkin & Pecan Pie<br />

Recipe provided by Sous Chef Drew Allen<br />


4 cups graham cracker crumbs<br />

1 cup butter, melted, unsalted<br />

¾ teaspoon salt, table<br />

2 tablespoons sugar, granulated<br />

1 teaspoon cinnamon<br />

1. Place all ingredients into a food processor and pulse.<br />

2. Press the crumbs into a 9- or 10-inch spring-form pan.<br />

Press into the bottom and up the sides. Press FIRMLY,<br />

¼-inch thick everywhere. Reserve extra crumbs.<br />


3 whole eggs<br />

2½ cups pecan pieces<br />

1 teaspoon vanilla extract<br />

½ cup sugar, granulated<br />

½ cup sugar, light brown<br />

1 cup light corn syrup<br />

2 tablespoons unsalted butter, melted<br />

2 tablespoons bourbon<br />

1. Pre-heat oven to 350 degrees.<br />

2. Toast pecan pieces for 10 minutes, divide pieces into ½<br />

cup and 2 cups.<br />

3. In a food processor, grind ½ cup pecans until they begin<br />

to turn to a powder.<br />

4. In a mixing bowl, whip eggs until frothy, then add<br />

crushed pecans, sugars, corn syrup, vanilla, butter and<br />

bourbon and mix until fully blended.<br />

5. Add whole pieces and stir until completely covered in the<br />

sugar mixture.<br />

6. Pour pecan filling into crust, filling halfway.<br />

7. Place into 350-degree oven and bake 15 minutes.<br />

8. Remove from oven and sprinkle remaining graham<br />

cracker crumbs and carefully spread to all edges of the<br />

outer crust with a spatula. Allow to cool for 20 minutes.<br />


2 15 ounce-cans of pumpkin puree<br />

2 cups half and half<br />

¾ cup sugar, granulated<br />

¼ cup maple syrup<br />

1 teaspoon cinnamon, ground<br />

¼ teaspoon nutmeg, ground<br />

1½ teaspoon ginger, ground<br />

1 teaspoon salt, table<br />

1 teaspoon vanilla extract<br />

3 large eggs<br />

2 egg yolks<br />

1. Lower oven temperature to 300 degrees.<br />

2. In a mixing bowl, or in a KitchenAid Mixer, using the<br />

paddle, mix pumpkin puree, sugars, maple syrup, salt<br />

and spices.<br />

3. In a second bowl, mix half and half, eggs, yolks<br />

and vanilla.<br />

4. Add the pumpkin mixture to a medium saucepan and<br />

heat at medium-high heat until pumpkin is sputtering,<br />

then reduce heat to a simmer. Simmer for 8–10 minutes<br />

until pumpkin mixture is dark and dry.<br />

5. While stirring, add warm pumpkin mixture little<br />

by little to the bowl with the cream mixture until<br />

completely incorporated.<br />

6. Carefully pour mix over the graham cracker layer.<br />

7. Bake an additional 40 minutes at 300 degrees. Should<br />

be slightly jiggly in the center.<br />

8. Cool to room temperature, uncovered. Transfer to<br />

refrigerator to cool completely.<br />


1½ cup sugar, granulated<br />

¾ cup water<br />

6 egg whites<br />

½ teaspoon cream of tartar<br />

1. Add water and sugar to a sauce pot, heat<br />

at high heat while stirring until boiling.<br />

2. When water and sugar come to a boil, cease<br />

stirring and heat until sugar reaches<br />

240 degrees.<br />

3. While sugar is heating, add egg whites and<br />

cream of tartar to a stand mixer with a whip<br />

attachment. Whip at medium speed until<br />

egg whites form soft peaks for about 2 minutes.<br />

4. When sugar has reached 240 degrees, slowly<br />

drizzle the hot syrup into egg whites while<br />

stand mixer is running.<br />

5. Once all sugar is added, increase mixer speed<br />

to high and whip until stiff peaks form.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 135

Ready to Eat?<br />

Use our restaurant listings to find the best<br />

eating and drinking in <strong>Boulder</strong> County<br />


24 Carrot Bistro (E) 578 Briggs St,<br />

303-828-1392. Seasonal New American<br />

farm to table cuisine and craft cocktails<br />

in a refined, open-timbered dining room.<br />

Lunch Tue-Fri, dinner Tue-Sun and<br />

brunch Sat-Sun.<br />

95a Bistro & Co. (LA) 1381 Forest Park<br />

Cir, 303-665-3080. An eclectic eatery<br />

serving creative, seasonally inspired<br />

American cuisine, like tapas dishes,<br />

ruby red trout and handcrafted cocktails.<br />

Lunch Mon-Fri, dinner nightly, brunch<br />

Sat-Sun.<br />

740 Front (L) 740 Front St, 720-519-1972.<br />

A traditional American dining saloon<br />

with a quaint ambiance, serving beef<br />

and bison steaks, seafood and cocktails.<br />

Dinner Tue-Sat.<br />

1914 House (N) 121 2nd Ave,<br />

303-834-9751. Cozy and sophisticated<br />

historic home serving scratch-made New<br />

American cuisine using sustainably<br />

grown ingredients. Opens 4pm Wed-Sun.<br />

Bartaco (B) 1048 Pearl St, 719-249-8226.<br />

Enjoy upscale street food and specialty<br />

cocktails in a rustic setting. An eclectic<br />

menu of tacos, rice bowls and more. Lunch<br />

and dinner daily.<br />

(<br />

<strong>2023</strong> International Spirits<br />

)<br />

Competition Gold Medal Winner<br />

A Small Batch Distillery Inspired by<br />

Colorado’s Landscapes<br />

Visit Us for Award Winning<br />

Craft Cocktails and Original Spirits<br />

519 Main Street Longmont, CO 80501 • 720-600-4945 • drylanddistillers.com<br />

136 | The<strong>Boulder</strong>Mag.com

1710 Pearl Street | <strong>Boulder</strong> | Colorado<br />

303-442-1485 | leafvegetarianrestaurant.com<br />

a Three Leaf Concepts Restaurant<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 137

Birdhouse (E) 526 Briggs St, 303-997-9630.<br />

A relaxed eatery serving traditional tacos like<br />

lemongrass pork, ramen dishes and rum-based<br />

cocktails. Lunch Fri-Sun, dinner nightly.<br />

Blackbelly (B) 1606 Conestoga St,<br />

303-247-1000. A farmhouse-chic eatery<br />

and butcher shop serving local ingredients<br />

and pasture raised animals. Roasted beet<br />

salad, lamb radiatore and koji cured pork<br />

round out the menu. Dinner nightly.<br />

Black Cat Bistro (B) 1964 13th St,<br />

303-444-9110. An elegant bistro serving<br />

farm to table New American dishes that<br />

are sourced locally. Enjoy alfresco dining<br />

with beautiful gardens and mountain<br />

views. Dinner nightly.<br />

Bramble and Hare (B) 1970 13th St,<br />

303-444-9110. Eclectic seasonal fare<br />

served in a lively, warm atmosphere.<br />

Features a 3-course prix fixe menu and<br />

hand-crafted cocktails. Dinner Tue-Sat.<br />

Chautauqua Dining Hall (B) 900<br />

Baseline Rd, 303-440-3776. A tradition<br />

since 1898 offering Flatiron views from a<br />

wraparound porch, and serving farm-totable<br />

American bistro cuisine. Breakfast,<br />

lunch and dinner daily.<br />

Community Supper Club (LA) 206<br />

S Public Rd, 720-890-3793. A casual<br />

neighborhood eatery featuring eclectic<br />

fare like housemade pastas, slow-roasted<br />

birria, sandwiches, craft beers and house<br />

cocktails. Dinner nightly, brunch Sat-Sun.<br />

DJ’s Watering Hole (L) 988 W Dillon<br />

Rd, 303-604-6000. A casual American<br />

cuisine eatery, serving up burgers and<br />

sandwiches, BBQ, tandoor dishes, salads<br />

and apps. Lunch and dinner Tue-Sun.<br />

Oak at Fourteenth (B) 1400 Pearl St,<br />

303-444-3622. A stylish neighborhood<br />

restaurant serving upscale New<br />

American cuisine and cocktails. The oakroasted<br />

Alaskan Halibut is a favorite.<br />

Dinner Mon-Sat.<br />

Redgarden Restaurant & Brewery<br />

(L) 1700 Dogwood St, 303-927-6361. A<br />

lively hangout offering scratch-made,<br />

elevated pub-style food. Braised, handsliced<br />

banh mi, burgers, soup, apps and<br />

more. Lunch and dinner daily.<br />

River and Woods (B) 2328 Pearl St,<br />

303-993-6301. Serving elevated comfort<br />

food in a small cottage with outdoor<br />

seating. Try the Southwestern poutine or<br />

slow braised short ribs. Dinner Tue-Sun,<br />

Brunch Sat-Sun.<br />

Salt (B) 1047 Pearl St, 303-444-7258.<br />

Farm-to-table American eats with a<br />

changing menu, served in a rustic-chic<br />

atmosphere. Try the gnocchi Bolognese<br />

or a farmhouse salad. Lunch Wed-Fri,<br />

dinner nightly and brunch Sat-Sun.<br />

Snooze, an A.M. Eatery (B) 1617 Pearl<br />

St, 303-225-7344. A vibrant, retro eatery<br />

serving creative breakfast and lunch fare,<br />

plus cocktails. French toast, benedicts<br />

and more. Open daily.<br />

Spruce Farm & Fish (B) 2115 13th St,<br />

303-442-4880. A polished eatery at the<br />

Hotel <strong>Boulder</strong>ado, serving seasonal New<br />

American cuisine like sea scallop crudo<br />

and bison strip steak Diane. Brunch and<br />

dinner daily.<br />

Sugarbeet (LG) 101 Pratt St, 303-651-<br />

3330. A cozy and intimate bistro serving<br />

upscale, seasonal American cuisine and<br />

fine wines. Try the beet-cured salmon and<br />

the roasted pappardelle. Dinner Tue-Sat.<br />

Tangerine (B) 2777 Iris Ave,<br />

303-443-2333; (LA) 300 S Public Rd,<br />

303-443-5100; (LG) 379 Main St,<br />

138 | The<strong>Boulder</strong>Mag.com


LUNCH | TUESDAY - FRIDAY 11:30AM-2:30PM<br />



1011 WALNUT, BOULDER 303-998-1010<br />



<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 139






720.639.3986<br />

catering@organicsandwichco.com / ORGANICSANDWICHCO.COM<br />

FRESH<br />


70 E 1st Street<br />

Nederland, CO<br />

OPEN<br />

DAILY<br />


459 S. MCCASLIN BLVD<br />

720.598.5931<br />

HOUSE<br />


Order Online at<br />

BuseyBrews.com<br />

Voted<br />

Best Craft<br />

Brewery<br />

Best of <strong>Boulder</strong> <strong>2023</strong><br />

Write-In Vote<br />

720-815-2888. A farm-fresh breakfast<br />

and lunch spot, serving innovative<br />

morning fare and mimosas. Open daily.<br />

The Kitchen Bistro (B) 1039 Pearl<br />

St, 303-544-5973. A stylish bistro and<br />

bar serving up an imaginative array<br />

of globally inspired shared dishes, and<br />

creative cocktails. Lunch Mon-Fri,<br />

dinner nightly and brunch Sat-Sun.<br />

The Melting Pot (L) 732 Main St,<br />

303-666-7777. A fondue restaurant<br />

offering several cooking styles in heated<br />

pots and a variety of unique entrees,<br />

salads and desserts. Extensive wine list.<br />

Dinner nightly, lunch Sat-Sun.<br />

The Roost (LG) 526 Main St,<br />

303-827-3380. A rustic-chic eatery<br />

and rooftop whiskey bar, serving New<br />

American fare and craft beer. Polenta<br />

bites, short rib tacos and more. Lunch<br />

and dinner daily.<br />

ASIAN<br />

Busaba (L) 133 S McCaslin Blvd,<br />

303-665-0330; (B) 4800 Baseline Rd,<br />

720-350-4927. Serving authentic Thai<br />

food with fresh local ingredients. Noodle<br />

dishes, curries and more. Lunch and<br />

dinner Mon-Sat.<br />

<strong>Boulder</strong> Dushanbee Teahouse (B)<br />

1770 13th St, 303-442-4993. Stunning<br />

ornate décor of this popular landmark<br />

that was shipped from Tajikistan.<br />

Enjoy Asian fare from an eclectic menu<br />

and extensive selection of teas. Lunch,<br />

teatime and dinner daily.<br />

Chez Thuy (B) 2655 28th St,<br />

303-442-1700. A casual Asian eatery<br />

serving Vietnamese fare like Pho noodle<br />

soup, hot pots and stir-fry. Lunch and<br />

dinner Wed-Mon.<br />

Dragonfly Noodle (B) 2014 10th St,<br />

720-580-1100. Modern Asian dishes<br />

from the Pacific Rim, serving housemade<br />

ramen, bao, pho and creative cocktails.<br />

Lunch and dinner daily.<br />

Hana Japanese Bistro (L) 1148 W<br />

Dillon Rd, 720-328-8826. Traditional<br />

Japanese dishes in an intimate setting.<br />

Sushi, sashimi, tempura, teriyaki,<br />

noodles and more. Generous portions.<br />

Dinner nightly.<br />

Hapa Sushi Grill & Sake Bar (B) 1117<br />

Pearl St, 303-473-4730. A modern sushi<br />

eatery with a creative blend of Japanese<br />

and Hawaiian fare and uniquely named<br />

rolls. Lunch and dinner daily.<br />

Izakaya Amu (B) 1221 Spruce St,<br />

303-440-0807. A tiny Japanese pub<br />

specializing in small plates that<br />

accompany sake. Try the grilled mackerel<br />

140 | The<strong>Boulder</strong>Mag.com

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 141

or fried squid legs. Dinner nightly.<br />

Japango (B) 1136 Pearl St,<br />

303-938-0330. Inventive Japanese tapas,<br />

sushi and sashimi, served in a lively,<br />

modern atmosphere with daily happy hour.<br />

Lunch and dinner daily.<br />

Little Tibet (B) 4479 N Broadway,<br />

720-459-8336. Authentic Tibetan and<br />

Indian food like hand-pulled noodles and<br />

fried patties stuffed with beef and onion.<br />

Lunch and dinner daily.<br />

Misaki (S) 402 Marshall Rd,<br />

720-277-8600. A Japanese eatery known<br />

for great sushi and sashimi, along with<br />

specialties like ramen, tempura and<br />

kushiyaki skewers. Lunch and dinner<br />

daily.<br />

Osaka’s (B) 2460 Canyon Blvd,<br />

720-398-9115. A stylish Japanese<br />

restaurant with dining room and patio<br />

seating. Sushi, ramen, tempura and<br />

okonomiyaki. Dinner Thur-Mon.<br />

Zoe Ma Ma (B) 2010 10th St,<br />

303-545-6262. Freshly prepared Chinese<br />

signature dishes and delicious home<br />

cooking. Homemade noodles, dim sum and<br />

daily specials. Lunch and dinner daily.<br />

BAKERY<br />

<strong>Boulder</strong> Baked (B) 5290 Arapahoe Ave,<br />

303-444-4999. Serving a wide selection<br />

of baked goods like cupcakes, cookies,<br />

grilled sandwiches and soup. Open daily.<br />

Lucky’s Bakehouse (B) 3990 Broadway,<br />

720-596-4905. An artisan bakery<br />

featuring breakfast pastries and desserts<br />

and local-roasted coffee. Open daily at<br />

7am.<br />

Moxie Bread Co (L) 641 Main St,<br />

720-420-9616. An heirloom bakery and<br />

mill, featuring morning pastries, coffee,<br />

rustic breads and lunchtime eats. Open<br />

daily at 7am.<br />


Acreage (LA) 1380 Horizon Ave,<br />

303-227-3243. An urban cider house<br />

experience in a tavern setting, with farmto-table<br />

Basque-inspired comfort food.<br />

Outdoor deck and cider garden. Lunch<br />

and dinner Wed-Sun.<br />

Longs Peak Pub & Taphouse (LG)<br />

600 Longs Peak Ave, 303-651-7886. An<br />

unpretentious gathering space offering<br />

high quality pub fare and award-winning<br />

craft beer. Lunch and dinner daily.<br />

Mike O’Shays Ale House (LG) 512<br />

Main St, 303-772-0252. A neighborhood<br />

stalwart for over 32 years, offering<br />

seafood, Irish fare, steaks, burgers and<br />

award-winning desserts. Lunch and<br />

dinner daily.<br />

Niwot Tavern (N) 7960 Niwot Rd,<br />

303-652-0200. A casual American<br />

eatery serving classic pub fare with<br />

some Irish dishes and specialty<br />

cocktails. Lunch and dinner daily.<br />

The Corner Bar (B) 2115 13th St,<br />

303-442-4880. Located inside Hotel<br />

<strong>Boulder</strong>ado, this bar is a favorite for<br />

people watching. Enjoy lunch, a lively<br />

happy hour or a late-night meal. Open<br />

daily at 11am, brunch Sat-Sun.<br />

The Old Mine (E) 500 Briggs St,<br />

303-905-0620. Housemade world-class<br />

hard cider, craft brews and bourbon,<br />

sandwiches and craft artisan pizza,<br />

served in a historic 1889 brick building.<br />

Lunch Thur-Sun, dinner Tue-Sun.<br />

West End Tavern (B) 926 Pearl St,<br />

303-444-3535. An iconic American<br />

tavern, serving up home-style cuisine<br />

like juicy burgers, tasty salads and daily<br />

specials. Extensive bourbon menu and<br />

rooftop patio. Open daily at 11:30am.<br />

West Side Tavern (LG) 1283 3rd Ave,<br />

720-526-0360. A unique gastropub in<br />

a restored 1915 grocery store, serving<br />

seasonal menus, fine wines, whiskey<br />

and crafted cocktails. Dinner nightly,<br />

Sun brunch.<br />

William Oliver’s Pub & Eatery (LA)<br />

201 N Public Rd, 720-509-9537. A casual<br />

gastropub featuring craft beer, extensive<br />

whiskey list and a bacon-centric menu in<br />

a friendly ambiance. Lunch and dinner<br />

daily.<br />


Lulu’s BBQ (L) 701 Main St,<br />

720-583-1789. Enjoy award-winning<br />

Texas-style barbecue, slow smoked in<br />

Lulu’s pit. Ribs, brisket, pulled pork,<br />

chicken, turkey and sausage. Lunch and<br />

dinner daily.<br />

CAFÉ<br />

Alpine Modern Café (B) 904 College<br />

Ave and 1629 29th St, 303-954-0129.<br />

A hip café and coffeehouse with an<br />

elevated design, serving a variety of toast<br />

selections and sandwiches. Open daily.<br />

<strong>Boulder</strong> Social (B) 1600 38th St,<br />

720-716-3345. A neighborhood hangout<br />

with great food, craft beer and cocktails.<br />

Enjoy small plates, great apps like Fig<br />

& Apple Burrata, sandwiches and pizza.<br />

Lunch and dinner daily, brunch Sat-Sun.<br />

Organic Sandwich Company (B)<br />

16th & Pearl, 720-639-3986; (L) 459 S<br />

McCaslin Blvd, 720-598-5931. Creating<br />

foods with only the purest ingredients,<br />

this cozy café serves gourmet sandwiches<br />

142 | The<strong>Boulder</strong>Mag.com

and breakfast items, including vegetarian<br />

and vegan options. Open daily.<br />

CREOLE<br />

Lucile’s Creole Café (B) 2124 14th<br />

St, 303-442-4743. A cozy eatery serving<br />

Cajun-Creole breakfast and lunch.<br />

Benedicts, beignets, shrimp & grits,<br />

gumbo and more. Open daily.<br />


Corrida (B) 1023 Walnut St, #400,<br />

303-444-1333. A sophisticated Spanishinspired<br />

steakhouse with a rooftop patio<br />

overlooking the Flatirons. An excellent<br />

wine list, tapas and meticulously sourced<br />

cuts of beef. Dinner nightly, brunch Sat-<br />

Sun.<br />

Flagstaff House (B) 1138 Flagstaff Rd,<br />

303-442-4640. Refined New American<br />

cuisine and a world-renowned wine list<br />

with breathtaking views of the Rockies.<br />

Dinner Tue-Sun.<br />

Frasca Food and Wine (B) 1738 Pearl<br />

St, 303-442-6966. A James Beard Award<br />

winning concept, steeped in traditions<br />

of the Friuli-centric Northern Italian<br />

cuisine, warm hospitality and expertly<br />

selected wines. Dinner Mon-Sat.<br />

Greenbriar Inn (B) 8735 N Foothills<br />

Hwy, 303-440-7979. An elegant whitetablecloth<br />

eatery, tavern and private<br />

event space, serving inventive American<br />

dishes and an award-winning wine<br />

cellar. Dinner Wed-Sun, brunch Sun.<br />

Jill’s Restaurant & Bisto (B) 900<br />

Walnut St, 720-406-9696. An elegant<br />

and romantic bistro inside the St. Julien<br />

Hotel & Spa, offering scratch-made<br />

American and French cuisine using<br />

fresh, local ingredients. Breakfast, lunch<br />

and dinner daily.<br />

Martinis Bistro (LG) 543 Terry St,<br />

303-651-2772. A casual, fine dining<br />

eatery and cocktail bar serving upscale<br />

American cuisine crafted from fresh<br />

ingredients. Opens 3pm Mon-Sat.<br />

FRENCH<br />

Brasserie <strong>Boulder</strong> (B) 1235<br />

Pennsylvania Ave, 303-993-8131.<br />

Offering delicious, classic French cuisine<br />

for takeout or home delivery as well as<br />

dining in options. Wed-Fri 3-9pm, Sat-<br />

Sun 11am-9pm.<br />

Brasserie Ten Ten (B) 1011 Walnut St,<br />

303-998-1010. A popular French eatery<br />

with a vibrant and cozy setting. Freshly<br />

prepared seared yellowfin tuna, steaks,<br />

apps and more. Dinner Tue-Sat.<br />

Le French Café (B) 2525 Arapahoe Ave,<br />

303-284-2265. A casual French eatery<br />

serving breakfast, lunch and pastries.<br />

Indulge on sweet crepes or sandwiches<br />

made on baguettes or croissants. Open<br />

Wed-Sun.<br />

Mateo (B) 1837 Pearl St, 303-443-7766.<br />

A bustling and trendy eatery serving<br />

seasonal French cuisine from the<br />

Provence Region and small-batch French<br />

and Italian wine. Lunch Mon-Fri, dinner<br />

Mon-Sat.<br />


Avanti F&B (B) 1401 Pearl St,<br />

720-343-7757. Explore your culinary<br />

options with six different restaurants in<br />

one collective space, plus two bars and a<br />

rooftop deck. Lunch and dinner daily.<br />

Café Aion (B) 1235 Pennsylvania Ave,<br />

303-993-8131. A Spanish and Moroccan<br />

inspired eatery, serving innovative tapas<br />

dishes like paella and brined whole roast<br />

chicken. Lunch and dinner Wed-Sun.<br />

Dagabi Tapas Bar (B) 3970 N<br />

Broadway, 303-786-9004. Serving up<br />

Spanish tapas, pasta dishes and woodfired<br />

pizza in a stylish neighborhood<br />

eatery. Dinner nightly.<br />

Mumtaz Mediterranean Food<br />

(LA) 588 US 287, 303-926-1400. A<br />

neighborhood restaurant offering<br />

traditional Mediterranean cuisine in<br />

a casual atmosphere. Falafels, gyros,<br />

kabobs, baklava and more. Lunch and<br />

dinner Mon-Sat.<br />

Piripi (E) 615 Briggs St, 720-328-0787.<br />

Serving up Latin and Mediterranean<br />

cuisine featuring 99% gluten-free menu.<br />

Vegetarian and vegan options. Lunch<br />

and dinner daily.<br />

Ras Kassa’s Ethiopian (LA) 802<br />

S Public Rd, 303-447-2919. A longstanding<br />

destination serving spiced<br />

Ethiopian dishes like Rocky Mountain<br />

red trout, steak tartare and more.<br />

Opens 3pm Tue-Sun.<br />

Rincon Argentino (B) 2525 Arapahoe<br />

Ave, 303-442-4133. Authentic<br />

Argentinean dishes like hand-crafted<br />

empanadas or milanesa sandwiches using<br />

fresh, local ingredients. Lunch and dinner<br />

Mon-Sat.<br />

Rosetta Hall (B) 1109 Walnut St.<br />

Chic space offering American and<br />

International cuisine with eight<br />

restaurants and two bars under one roof.<br />

Hang out in the main dining room, front<br />

patio or rooftop. Lunch and dinner daily.<br />

Tandoori Grill (B) 619 S Broadway,<br />

303-543-7339. Authentic Indian dishes<br />

with a modern touch for the western<br />

palate. Traditional curry classics and<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 143

favorites like tamarind duck and ribeye<br />

steak. Dinner Tue-Sun.<br />


Bacco Trattoria (B) 1200 Yarmouth<br />

Ave, 303-442-3899. Authentic Italian<br />

cuisine in a stylish, relaxed setting.<br />

Specialty cheese, pizza and traditional<br />

dishes like Cioppino and Saltimbocca.<br />

Dinner Mon-Sat.<br />

Basta (B) 3601 Arapahoe Ave,<br />

303-997-8775. Acclaimed Italian eatery<br />

known for wood-fired pizza and apps like<br />

oysters and chicken liver mousse. Dinner<br />

Mon-Sat.<br />

Carelli’s of <strong>Boulder</strong> (B) 645 30th St,<br />

303-938-9300. Authentic Italian cuisine<br />

served in a contemporary setting with<br />

a large fireplace and outdoor patio.<br />

Traditional dishes and extensive wine<br />

list. Dinner Mon-Sat.<br />

Cimmini’s (N) 300 2nd Ave,<br />

303-834-9522. A family-owned eatery,<br />

serving scratch-made authentic Italian<br />

cuisine, delicious desserts and crafted<br />

cocktails. Breakfast Sat-Sun, lunch Wed-<br />

Fri and dinner Wed-Sun.<br />

Stride<br />

into<br />

Parma Trattoria & Mozzarella Bar<br />

(L) 1132 W Dillon Rd, 303-284-2741. An<br />

authentic Italian eatery serving scratchmade<br />

dishes, pastas and pizza. The<br />

mozzarella bar offers a variety of fresh<br />

cheeses. Dinner nightly, lunch Mon-Sat.<br />

Pasta Jay’s (B) 1001 Pearl St,<br />

303-444-5800. A low-key Italian eatery<br />

serving pasta dishes made from family<br />

recipes, thin-crust pizza, ravioli and<br />

more. Dinner nightly.<br />

Stella’s Cucina (B) 1123 Walnut St,<br />

303-943-1000. Authentic old-world Italian<br />

cuisine in a contemporary setting. Housemade<br />

pastas, veal, seabass and extensive<br />

wine list. Dinner Wed-Sun.<br />

Via Toscana (L) 356 McCaslin Blvd,<br />

303-604-6960. Serving regional Tuscan<br />

trattoria dishes from family recipes using<br />

farm fresh ingredients. Extensive wine<br />

and craft beer selections. Dinner Tue-Sat.<br />

Zucca (L) 808 Main St, 303-666-6499.<br />

Serving a broad range of Italian cuisine,<br />

explore the rich flavors in a cozy, relaxed<br />

atmosphere. Wine list from all regions of<br />

Italy. Dinner Tue-Sun.<br />

(720) 406-1215 (p) ∙ www.redstonemeadery.com<br />

4700 Pearl Street, Ste. 2A • <strong>Boulder</strong>, CO<br />

(720) 406-1215 • redstonemeadery.com<br />


Efrain’s Mexican Restaurant (B)<br />

1630 63rd St, 303-440-4045; (LA) 101<br />

E Cleveland St, 303-666-7544. Classic<br />

homestyle Mexican cuisine like green<br />

chili, enchiladas, burritos and choose<br />

from 17 different margaritas. Lunch and<br />

dinner Tue-Sat.<br />

Rio Grande Mexican (B) 1101 Walnut<br />

St, 303-444-3690. Serving up delicious<br />

Tex Mex and legendary margaritas in<br />

a lively atmosphere. Great views of the<br />

Flatirons from rooftop patio. Lunch and<br />

dinner daily.<br />

Santo (B) 1265 Alpine Ave,<br />

303-442-6100. Discover Northern New<br />

Mexican cuisine in a warm and rustic<br />

eatery serving stacked enchiladas, bluecorn<br />

tostadas, tacos and more. Breakfast,<br />

lunch and dinner daily.<br />

Teocalli Cocina (LA) 103 N Public<br />

Rd, 303-284-6597. A lively Mexican<br />

restaurant serving 100% gluten-free<br />

dishes in a modern space. Tacos, seared<br />

ahi tuna, enchiladas, pozole verde and<br />

more. Lunch and dinner daily.<br />


<strong>Boulder</strong> Cork (B) 3295 30th St,<br />

303-443-9505. A warm and intimate<br />

setting, serving locally sourced American<br />

cuisine like prime rib, rainbow trout and<br />

teriyaki sirloin. Extensive wine list.<br />

Dinner nightly.<br />

Jax Fish House & Oyster Bar (B)<br />

928 Pearl St, 303-444-1811. An upscale<br />

seafood restaurant serving gourmet<br />

dishes and creative cocktails. Try the<br />

chargrilled oysters and sesame crusted<br />

yellowfin tuna. Lunch and dinner daily.<br />

Steakhouse No. 316 (B) 1922 13th St,<br />

720-729-1922. A boutique steakhouse<br />

serving up prime steaks in cast-iron<br />

skillets, delicious apps like lamb<br />

carpaccio, seafood and more. Dinner<br />

Wed-Sun.<br />


Cultivate Kitchen Co. (L) 640 Main<br />

St, 303-997-8220. Healthy chef-prepared<br />

meals for pick-up via preorder to fuel<br />

your busy lifestyle. Local fresh cuisine.<br />

Open daily.<br />


Leaf Vegetarian (B) 1710 Pearl St,<br />

303-442-1485. Farm-to-table vegetarian<br />

and vegan cuisine, using fresh, local<br />

ingredients to craft exceptional dishes.<br />

Lunch Tue-Fri, dinner Tue-Sun and<br />

brunch Sat-Sun.<br />

144 | The<strong>Boulder</strong>Mag.com



Now Booking Holiday Parties!<br />

Dinner WED-SUN 5pm-9pm<br />

Serving our Bistro and Classic Dinner Menus<br />

Happy Hour WED-SUN 5pm-6pm<br />

Brunch SUN 10am-1pm<br />

To-Go Orders Available<br />

8735 North Foothills Highway, <strong>Boulder</strong> | greenbriarinn.com | 303.440.7979<br />



BOOK TODAY: 303-440-2892<br />



Holiday<br />

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BESOCIALCOLORADO.COM • 38TH ST. & Arapahoe ave. | BOULDER, CO<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 145

REAL ESTATE FORUM | Special Advertising Feature<br />

640 College Avenue<br />

<strong>Boulder</strong> | $3,100,000<br />

4 bed, 3.5 bath dreamy, modern and<br />

traditional home awaits you.<br />

Ann Cooper<br />

303.517.0447<br />

anncooper@comcast.net<br />

S. St. Vrain Drive<br />

Lyons | $555,000<br />

64 acres of sheer beauty.<br />

MLS #968215<br />

Ann Cooper<br />

303.517.0447<br />

anncooper@comcast.net<br />

11546 Eagle Springs Trail<br />

Longmont | $6,500,000<br />

A modern masterpiece set on 11.82 acres<br />

awaits in <strong>Boulder</strong> County: an enduring<br />

sanctuary of stone and sun-filled<br />

windows with stunning views, flowing<br />

floorplan, elevated design and luxe<br />

finishes. The included adjoining lot offers<br />

unlimited possibilities for a separate<br />

residence or guesthouse, pool + pool<br />

house, equestrian center and more.<br />

MLS #980502<br />

Jennifer Fly<br />

303.506.0253<br />

jfly@milehimodern.com<br />

0 Bluff Street<br />

<strong>Boulder</strong> | $1,500,000<br />

7,252 sq. ft. lot tucked away in the<br />

Whittier neighborhood under a canopy<br />

of mature trees. Build your dream home<br />

on Sunset Hill, on a quiet, dead-end<br />

street and take in the views of downtown<br />

<strong>Boulder</strong> and the Flatirons.<br />

MLS #974373<br />

Patrick Westfall<br />

303.579.0469<br />

patrick.westfall@milehimodern.com<br />

3054 11th Street<br />

<strong>Boulder</strong> | $975,000<br />

This sweet cottage sits back from 11th St<br />

in the popular Newlands neighborhood.<br />

Quietly situated just a few blocks from<br />

NOBO park, Ideal Market, bus, schools,<br />

NOBO Rec. Center, coffee shops and Mt<br />

Sanitas hiking trails and the famous Pearl<br />

Street Mall. Hardwood floors throughout<br />

this sunny bungalow. New furnace and<br />

A/C. Views of the foothills! Detached<br />

single car garage. Washer and dryer<br />

included! Enjoy as it is, or update and<br />

expand. MLS #980877<br />

Eric Jacobson<br />

303.437.0221<br />

eric.jacobson@compass.com<br />

6028 Flagstaff Road<br />

<strong>Boulder</strong> | $1,625,000<br />

TAKE IN THE VIEWS of the Continental<br />

Divide in this 3 story Foothills Chalet!<br />

This custom home with Skylights and<br />

Decks galore is Architecturally Designed<br />

to Bring the Outdoors in. Stroll on over<br />

6 level acres, just steps to Walker Ranch<br />

with 6,000 acres of trails and open space.<br />

Barb Passalacqua<br />

BarbP@boulderco.com<br />

303-931-6673<br />

146 | The<strong>Boulder</strong>Mag.com

911 High Mountain Drive<br />

<strong>Boulder</strong> | $1,998,500<br />

Spectacular Mountain Views! Custombuilt<br />

home on 2 acres! Expansive space<br />

with fireplace that leads to covered patio.<br />

Gourmet kitchen with walnut cabinets,<br />

quartz counters, and a double oven. Main<br />

floor owner’s suite with luxury bath.<br />

Rec Room with a wet bar that opens to<br />

a rooftop deck with panoramic views!<br />

MLS# 977378<br />

Janet Borchert<br />

303.263.3215<br />

www.911.wkre.com<br />

3093 Ouray Street<br />

<strong>Boulder</strong> | $1,339,000<br />

Welcome to the epitome of luxury living<br />

in Northfield Commons! This stunning 3B<br />

/ 3B townhome offers an unparalleled<br />

living experience with exquisite features<br />

and amenities. The primary suite is a true<br />

oasis with vaulted ceilings, balcony with<br />

mountain views! Step outside and enjoy<br />

the fresh air in the fenced-in side yard,<br />

perfect for outdoor dining or relaxing.<br />

MLS #983228<br />

Ardee Imerman<br />

303.946.5458<br />

www.3093.wkre.com<br />

3135 5th Street<br />

<strong>Boulder</strong> | $4,300,000<br />

Every detail has been considered to<br />

create an ideal setting for entertaining.<br />

An expansive stone patio offers space to<br />

lounge by the fireplace, dine with friends,<br />

or grill in the outdoor kitchen. Inside, a<br />

striking limestone fireplace centers the<br />

living room and a gourmet kitchen with<br />

generous Carrera marble topped island,<br />

Wolf and Sub-Zero appliances and a<br />

butler’s pantry should please any chef.<br />

MLS #983330<br />

Liz Benson<br />

303.589.8957<br />

www.3135.wkre.com<br />

4528 Sprucedale Place<br />

<strong>Boulder</strong> | $1,895,000<br />

Semi-custom, move-in ready w/Flatiron<br />

Views! This light and bright home has an<br />

updated chef’s kitchen, walk-in pantry,<br />

main floor office + 3rd floor studio w/<br />

deck, hot tub and fireplace. Primary suite<br />

along w/3 other beds upstairs, full bath<br />

& laundry. Finished basement with 5th<br />

bedroom, 4th bath and home theater +<br />

a 3-car garage! Best Value in <strong>Boulder</strong>.<br />

MLS#980587<br />

445 Laramie Boulevard<br />

<strong>Boulder</strong> | $1,280,000<br />

Stylish easy living in this lock and leave<br />

West <strong>Boulder</strong> townhouse. Steps to<br />

hiking and parks. Filled with sunlight<br />

and fresh contemporary finishes. Three<br />

bedrooms, four baths, attached two car<br />

garage. Welcoming front porch and three<br />

balconies. Impeccably maintained, move<br />

right in!<br />

MLS#982758<br />

3754 26th Street<br />

<strong>Boulder</strong> | $2,685,000<br />

Hidden down a private drive, magical<br />

setting. Traditional two story filled with<br />

warmth and character. Wraparound<br />

porch. Lush landscaping, colorful<br />

gardens, almost half acre. 4,700 sq ft<br />

with six bedrooms. Chef’s kitchen. Two<br />

car attached plus one car detached<br />

garage. Coveted location!<br />

MLS# 981174<br />

Michelle Trudgeon<br />

720.272.9547<br />

www.4528.wkre.com<br />

John Hoeffler<br />

720.564.6014<br />

jhoeffler@wkre.com<br />

John Hoeffler<br />

720.564.6014<br />

jhoeffler@wkre.com<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 147

A Picturesque Retreat<br />

in Greenville<br />

Exploring Hotel Harness, from its welcoming yet elegant ambiance<br />

to its surroundings and culinary delights<br />


148 | The<strong>Boulder</strong>Mag.com

Hotel Hartness’ living room<br />

features original art and lots<br />

of natural light.<br />


decided to visit Greenville’s<br />

new Hotel Hartness for a bit<br />

of mother-daughter R&R, I<br />

was excited about roaming<br />

through Greenville’s shop-lined streets<br />

and dining at cozy downtown eateries.<br />

But that all changed when I checked<br />

into the brand-new property. I didn’t<br />

want to leave.<br />

It mostly had to do with the hotel’s<br />

openhearted atmosphere, where I felt<br />

an unprecedented sense of freedom to<br />

navigate as I pleased. No one asked<br />

either of us for our room numbers at<br />

breakfast, required us to use valet<br />

parking or made us feel in any way like<br />

we shouldn’t be where we happened to<br />

be standing at that moment. Instead of<br />

feeling like a resort guest, I was treated<br />

as if I was a guest in someone’s home.<br />

Technically, I was. The centerpiece<br />

of the Hotel Hartness is the Hartness<br />

family home, a white stucco chateau-style<br />

structure that was built in<br />

1979 and houses the lobby, great room,<br />

breakfast room and a few other public<br />

spaces. The 73 hotel rooms, restaurants,<br />

banquet facilities, spa and pool<br />

are all new construction.<br />

The resort hotel sits on a more than<br />

400-acre parcel of land that the Hartness<br />

family has been acquiring, bit<br />

by bit, for decades. Dotted with lakes,<br />

meadows, old barns and a working<br />

farm connected by 15 miles of trails,<br />

180 acres have been designated as a<br />

private nature preserve open only to<br />

hotel guests and residents of the Hartness-developed<br />

residential communities<br />

within the parcel.<br />

Rain was in the forecast the day we<br />

arrived, so after dropping our luggage<br />

in our room, Kiki and I grabbed a pair<br />

of free bikes and set out to explore the<br />

mostly unpaved trails. As we wound<br />

through hilly meadows that resemble<br />

the English countryside, I found myself<br />

wishing for gears to help me through<br />

the boggy parts. Still, the landscape<br />

was stunning, with gorgeous creeks<br />

and shady woods. And we had them<br />

mostly to ourselves, too, save for a few<br />

walkers with friendly dogs, joggers and<br />

kids with fishing poles.<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 149

(top to bottom) Hotel Hartness’ main<br />

building was once the family’s chateau-style<br />

home; The soothing spa is a<br />

must; Cozy and contemporary, Captain is<br />

perfect for a casual dinner or drink.<br />

Later, as Kiki worked by the pool,<br />

I wandered through the hotel proper<br />

with General Manager Albert Mertz,<br />

who pointed out original fireplaces,<br />

artwork and other details. The décor<br />

is mid-century, low-slung, and sophisticated,<br />

with pops of rich color amid<br />

the burnished brass and dark wood.<br />

Even better, the landscape is never far<br />

away, thanks to oversized windows and<br />

a plethora of doorways that allow easy<br />

access from nearly every public space.<br />

We dined one night at Captain,<br />

a clubby but mod bar located at the<br />

end of a hallway in the hotel’s main<br />

building named in honor of patriarch<br />

Tom Hartness. Though the menu<br />

is small, it offered plenty of variety<br />

for large and small appetites. As we<br />

dined, we chatted with other guests,<br />

many of whom lived nearby and were<br />

thrilled to have a luxury resort in<br />

the neighborhood.<br />

Located across a landscaped terrace<br />

from the original Hartness home is<br />

Patterson Kitchen + Bar, the resort’s<br />

fine dining restaurant. Though just a<br />

few yards from the hotel, the rear of the<br />

restaurant is tucked so deeply into a<br />

grove of hardwoods that the view from<br />

the floor-to-ceiling windows was noth-<br />

150 | The<strong>Boulder</strong>Mag.com

Leather banquettes and lowslung<br />

furnishings give Patterson<br />

Kitchen + Bar a mid-century vibe.<br />

Creative twists on familiar<br />

dishes and drinks (especially<br />

the smoked old fashioned)<br />

make Patterson Kitchen +<br />

Bar a welcome addition to<br />

Greenville’s restaurant scene.<br />

ing but shards of sunlight illuminating<br />

a thousand shades of green.<br />

Guests are invited to arrive early<br />

to have a pre-dinner cocktail on the<br />

terrace—a beautiful spot, with pretty<br />

benches, plantings and a fountain. We<br />

enjoyed it so much that, after dinner,<br />

we finished our wine as we watched the<br />

moon rise over the tips of the trees. In<br />

between, we savored the flavors of chef<br />

Tanner Marino and chef de cuisine Gianna<br />

Smutzki’s summer menu, which<br />

had been introduced just that day.<br />

Local corn, peaches and tomatoes<br />

are summer staples in South Carolina;<br />

the challenge for a chef is transforming<br />

them into a dish that’s better than they<br />

are on their own. Team Marino/Smutzki<br />

did all that and more with dishes<br />

like a remarkably balanced peach salad<br />

with burrata and a sprinkling of pecans<br />

and homemade honeycomb. We thought<br />

the cavatelli pasta with duck would be<br />

rich and savory; instead, thanks to the<br />

addition of a garden’s worth of vegetables<br />

and a dash of light but flavorful<br />

sauce, it filled my pasta craving without<br />

weighing me down.<br />

Set in a separate building, sunny Spa<br />

H looks out into the forest, where trees,<br />

strong, stoic and calming, take the place<br />

of the usual water feature. Though a full<br />

range of massages and facials are available,<br />

there are several specialty treatments<br />

as well, including a Bourbon-infused<br />

body polish, a magnolia-scented<br />

body wrap that uses honey to soothe and<br />

moisturize and a rotating ritual that<br />

takes its cues from the season.<br />

Kiki and I were so relaxed after our<br />

adventure that, instead of fighting our<br />

way home on the highway, we would<br />

meander along the back roads, taking<br />

our time and reveling in our memories.<br />

We arrived almost as untroubled as<br />

we’d felt when we’d left, a nod to both<br />

country roads and the power of two<br />

nights of pampering. B<br />

<strong>Oct</strong>ober/<strong>Nov</strong>ember <strong>2023</strong> | 151

the last reflection<br />

Not Losing It<br />

While Traveling<br />


from home, on my friend’s<br />

beautiful shady porch in<br />

the Italian Marche region,<br />

with a distant view of the<br />

Adriatic. It is heaven. Getting here, on<br />

the other hand, was a mixed bag. Recent<br />

travelers may have experienced crowded<br />

airports, delayed baggage, canceled<br />

flights, and plenty of frazzled nerves,<br />

our own and everyone else’s. I wish I<br />

could tell you how perfectly I managed<br />

when one of our flights was postponed,<br />

postponed again (and again and again),<br />

ultimately resulting in a missed flight<br />

to Rome. Dear reader, my behavior,<br />

albeit briefly, was less than stellar. Here<br />

are my tips for keeping a cool head. I’m<br />

sharing them to help you, and also as a<br />

reminder to myself, since we return in<br />

ten days. It’s quite likely that trip won’t<br />

be perfect, either.<br />

First, remember that vacation is an<br />

adventure. One of my best memories is<br />

of a flat tire in Normandy. Did we arrive<br />

precisely on time for dinner with my<br />

husband’s delightful French family? No.<br />

Did we receive a bill, months later, for<br />

the tow and tire repair, even though we<br />

Be the breath of fresh air.<br />


paid for the supplemental insurance?<br />

Yes. But we also enjoyed a delightful<br />

ride with a handsome French tow truck<br />

operator, during which I sat with him in<br />

the cab and my husband sat behind us<br />

in the rental car on the truck’s flatbed,<br />

making goofy faces at me. I told a joke<br />

to the driver — in French! — and made<br />

him genuinely laugh, a total win. And<br />

the extra cost? Well, that’s part of travel<br />

and should be anticipated.<br />

Second, remember that your stuff is<br />

not your vacation. My luggage on this<br />

trip was delayed by a full week. This<br />

served as a nice reminder to pack a few<br />

necessities in my carryon, which I had.<br />

The lack of luggage also brought about a<br />

fun trip into a small Italian town, where<br />

my husband and I had a ball trying to<br />

communicate in Italian and buy a whole<br />

new wardrobe at a discount. I’m only<br />

sorry you missed my pantomime of what<br />

I needed in a swimsuit, mostly something<br />

that wouldn’t expose my entire bottom to<br />

a nation of people who’ve done nothing to<br />

harm me. Ultimately, I got to swim and<br />

didn’t worry too much about exposure.<br />

Ample amounts of sunscreen were also<br />

purchased, with extra care taken to<br />

make sure those parts that had never<br />

seen the sun were well covered.<br />

Third, remember that being nice<br />

is often the best way to get help.<br />

When it’s your turn at the customer<br />

service counter, take a deep breath<br />

and remember that the problem was<br />

not created intentionally. And never<br />

take anything personally, because you<br />

aren’t the only one in this. There is<br />

approximately zero chance you were<br />

targeted personally, and the person in<br />

front of you has heard every complaint,<br />

all day, in a variety of nasty tones. Be<br />

the breath of fresh air. “Hi there. Thank<br />

you so much for helping me. If I sound<br />

frustrated, please know that I know<br />

this is absolutely not your fault and I’m<br />

hoping for a solution.” Then be nice.<br />

Make a joke or two, even if they’re silly<br />

jokes (but not long jokes, because time is<br />

of the essence).<br />

Lastly and perhaps most importantly,<br />

remember that you aren’t the only one on<br />

vacation (well, unless it’s a solo trip). Your<br />

travel companions are probably lovely,<br />

empathetic people. If one person is having<br />

a meltdown, no one can have fun. Try –<br />

and goodness knows this may be hard<br />

– to enjoy your people. Catch up during<br />

that long wait for the next flight. Take<br />

out the Bananagrams set you brought in<br />

your carryon. Tell travel horror stories.<br />

At best, especially if you’ve developed<br />

the story through retelling, they can<br />

be hilarious. (Let me tell you about the<br />

time I forced my husband to eat a gas<br />

station quesadilla on a road trip, mocked<br />

him when he started feeling sick, then<br />

spent four days in the bathroom myself.<br />

It’s hilarious! Well, now.) At worst, they<br />

serve as a reminder that you survived to<br />

travel again.<br />

Will I return home on schedule,<br />

luggage and sanity intact? Yes. Well…<br />

maybe? But probably…sure. No matter<br />

what happens, memories of lost luggage<br />

and canceled flights won’t live rentfree<br />

in my head, as the kids say. I’ll<br />

remember cooking with my friend in<br />

her gorgeous Italian kitchen, lounging<br />

by the pool with a view of rolling hills,<br />

swimming in the Adriatic, consuming<br />

vast quantities of fresh fish and pasta,<br />

and following those meals with a nap<br />

on the beach under an umbrella. I won’t<br />

remember what I was wearing, because<br />

I made my companions swear not to take<br />

any pictures of me in this skimpy suit.<br />

Bon voyage, y’all. I can’t wait to hear<br />

about your next adventure. B<br />

152 | The<strong>Boulder</strong>Mag.com



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