boise magazine spring 2011

BOISE Spring 2011 1

BOISE$3.95 Winter 2011

Budget Bliss hard times call for simple pleasures

Wine Myths 101

The Brewing Revolution In America

Saved by Seedsgrowing history with heirloom tomatoes

Hells Canyon National Scenic Byway

Jany Rae Seda freedom to explore Treeworks

green business with all the trimmings

Crane Creek Country Club

2 BOISE Spring 2011

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BOISE Spring 2011

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BOISE Spring 2011

Coldwell Banker Tomlinson GroupCell: 208.861.2222 Fax: 208.248.35001173 E. Winding Creek in EagleBlog: http://jerewebbhomes.wordpress.com/www.JereWebb.com

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BOISE Spring 2011

10 Budget Bliss hard times call for simple pleasures by Erin Ryan

14 Wine Myths 101 by David Kirkpatrick

18 The Brewing Revolution In America by Eric D. Ellis

22 Saved by Seedsgrowing history with heirloom tomatoes by Emily Ryan

28 The Collapse of Teton Dam by Grove Koger

32 Hells Canyon National Scenic Bywayby Bruce Dodd

50 Treeworks green business with all the trimmings by Emily Ryan

54 Crane Creek the neighborhood country club by Doug Copsey

64 Green Solutionsat Idaho Power it pays to save by Doug Copsey

Table of Contents42

Jany Rae Seda freedom to explore

by Alice Scully

22

BOISE Spring 2011

Way m re fun.

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Win tickets, play games, find cool stuff to do and so much more!

2010, LinkFactor.com, LLC. All rights reserved. Tickets Sweepstakes Offi cial Rules available online at LinkFactor.com/tickets.For more information or to advertise with us call 208-724-8169 or email [email protected].

BOISE Spring 2011

DOUG COPSEY has been a regular contributor to BOISE since 2000. He has also written numerous magazine articles, documentary scripts and screenplays. His book on the history of the Idaho Shakespeare Festival, With Our Good Will, Caxton Press 2006, is currently available in area bookstores and online at www.caxtonpress.com.

contributors

ERIC D.ELLIS a Treasure Valley native, studied English Literature at Boise State University, then sullied himself working in Californias ad industry for five years. Now sheepish and repentant, hes a father, freelance writer, and stage actor living in Boise.

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BOISE Spring 2011

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EMILY RYAN is a freelance writer and photographer whos lived in Boise for over two decades. She can often be found riding her bike along the greenbelt, playing in the garden or walking her dogs, always with a camera in hand. She has been a regular contributor to BOISE since 2004

GROVE KOGER, Idaho native, is the author of Ruby Testifies, a play produced in 1990, and When the Going Was Good: A Guide to the 99 Best Narratives of Travel, Exploration, and Adventure, published in 2002. He has been a regular contributor to BOISE since 2000.

DAVID KIRKPATRICK, Long time Idaho resident David Kirkpatrick has been contributing to Boise since 2000 and has been in the wine business for over 30. His ideal last meal would be a slice of Tonys pizza and a glass of wine.

ERIN RYAN is a freelance writer and com-munications specialist at Boise State Uni-versity, where she covers the achievements and adventures of some of the brightest minds in Idaho. When shes not writing for work, shes writing for play, running with her dog Spoon and experimenting in the kitchen (with full safety gear). She has been a regular contributor to BOISE for five years.

ALICE SCULLY has been an Idahoan since 1986. On staff at BOISE for 10 years, she travels Southern Idaho seeking local stories and scenic byways to write about and photograph.

10 BOISE Spring 2011

Budget BlissHard Times Call for Simple PleasuresWritten by Erin Ryan

With nothing more than imagination and spare change, my grandmother made her one-bedroom Hollywood apartment a palace. Chinese takeout was a five-course

meal. The living room was a disco. And beach towels, onion potato chips and icy drinks with tiny paper umbrellas made the neighborhood motel a tropical paradise.

The palm trees were already there, my mother laughs. I never knew we were poor because we lived like we were rich.

In the grip of the Great Recession, many people have put a lock on their pocketbooks. While this is a refreshing change from the careless excess of the last few decades, they would do well to remember that pleasure is not a luxury item, especially when it comes to food and drink. Proof is in a walking tour of downtown Boise. In the space of a couple of blocks and for no more than a couple of bucks, you can treat yourself to exotic, nostalgic and gourmet.

Culinary Delights

BOISE Spring 2011 11

Whoever gives credence to the idea that good food requires vertical presentation and a financing plan should dig deep for the memory of a melting ice cream cone on a summer sidewalk. We all have one.

Dan Balluffs version involves a Planters Peanut shop in Lansing, Michigan, the kind with hard candy in heavy glass jars and the musk of nut oils melting into spice. The aroma is almost physical, and Balluff has remastered it in his City Peanut Shop.

The major feedback I get is that it smells really good in here, he says.

Having come from a corporate cubicle in the high-tech sector only a year ago, Balluff appreciates the pace of standing behind the counter and inviting curious newcomers to experience a joy he calls basic.

Nuts are one of the purest forms of food, he explains. Is there anything simpler?

Yet there are few places where you can find bacon cashews,

wasabi sunflower seeds, redskin peanuts spiked with garam masala and pecans coated in

blue-ribbon maple syrup, all roasted fresh daily in artisan batches. Balluff deals directly with farmers and local suppliers whenever possible and remains a student of the craft of old-fashioned retail.

For $5 you can buy about a half-pound each of sea-salt pecans and honeyed almonds in bags printed with custom graphics. Balluffs average customer spends $3-$7 on nuts and nut butters as well as classic sodas and candies, and he further offsets the humble cost with generous free samples, insisting that a single walnut or gummy bear can make someones day.

I want people to remember the experience like I did as a kid, he says. I want to pass that forward.

City Peanut Shop803 W. Bannock St.208.433.3931www.citypeanut.com

The legacy of American oil magnate John D. Rockefeller is one of lavish living and giving. A legend in both industry and philanthropy, he knew how to enjoy the spoils of his work. Perhaps thats why the now iconic New Orleans restaurant Antoines created an equally iconic dish in his honor. Oysters Rockefeller is named for the richness of the buttery sauce, so rich that one serving can be enough.

Finding an la carte option is rare, but Angells Bar and Grill has

the goods. For only $2.50, you get a freshly shucked Pacific oyster baked on the half shell with spinach, bacon, garlic, parmesan and a splash of Pernod. The presentationblack cocktail napkin, rock salt, dried herbsadds to the sense of opulence.

If oysters arent to your taste, Angells also offers tiger prawns in tempura batter with tamarind marmalade for $2.50 each. That means that for the price of a franchise hoagie, you can dine in style at a Boise institution.

Angells Bar and Grill999 Main St.208.342.4900angellsbarandgrill.com

Too many people spend money they havent earned, to buy things they dont want, to impress people they dont like.

Will Rogers

Poor and content is rich and rich enough.

William Shakespeare


If a restaurant has a decent wine list, real linens and Riedel crystal, it often ends up with a break-glass-only-in-case-of-special-occasion warning label. But why are birthdays, anniversaries and graduations the only excuses we allow ourselves to enjoy an elegant meal in a lush space with the kind of service that makes you never want to go home?

The answer is money, and if youre planning a full experience at Chandlers Steakhouse be prepared to pay for it. However, acclaimed restaurateur Rex Chandler understands that whether youre in Hawaii, California or Idaho, fine dining doesnt have to be exclusive.

While the formal dining room of the Boise location is fine indeed, the lounge offers the same award-winning food and drinks without reservations. Most of the dishes on the bar menu are priced between $10 and $15, though there is a special seafood platter for $60. Next to that, the sight of $5 truffled pommes frites seems too good to be true.

Hand-cut shoestring potatoes are tossed with Parmesan, coarse salt and white truffle oil before being served hot in a classic paper cone

It is the sweet, simple things of life which are the real ones after all.

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and mod silver stand. The frites come with three equally appealing sauces: Dijon aioli, house-made ketchup and Roquefort vinaigrette. Despite the ubiquitous nature of the fry in American culture, this dish is made with as much care as the most expensive cut of meat on the menu. It pairs beautifully with a $6 glass of the Mil Piedras Viognier, an Argentine wine as crisp and smooth as the service on an $11 tab in one of Boises premier eateries.

Chandlers Steakhouse981 Grove St.208.383.4300www.chandlersboise.com

Coffee is the currency of nations and a social addiction that spans generations. It has as many flavors as there are cultures that depend on its robust comfort, including Vietnamese.

Pho Nouveau is a new downtown restaurant that showcases pho, the famed Vietnamese noodle soup served with sweet hoisin, hot chili and a colorful garnish of cilantro, bean sprouts, onions, lime and fresh basil. After finishing a large bowl, the stomach begs to be settled.

For $3.95, you can finish your meal with Vietnamese-style French press coffee. It arrives still brewing, a charming touch. Fully steeped, the dark coffee goes into a cup lined with condensed milk. Even the clink of the stirring spoon against the china is a pleasure, and the resulting drink is an unapologetically sweet take on indulgence for one.

Pho Nouveau780 W. Idaho St.208.367.1111www.phonouveau.com

The simplest things give me ideas.

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Pub: BOISE MagazineRun Date: Spring, Fall & Wint. 2011A/D: TooleyP/M: WikaDate Created: Jan 13, 2011PROOF: Jan 18, 2011

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1 BOISE Spring 2011

Wine Myths 101written by David Kirkpatrick

Wine Connoisseur

BOISE Spring 2011 1

Lets face itwine can be intimidating. Walk into a shop and youre faced with hundreds, if not thousands, of different bottles. Open a restaurant wine list, and after you get over the sticker shock, its page after page of choices. Dozens of different grapes, some with strange, virtually unpronounceable names, sourced from countless wine regions scattered around the globe . . . With all those confusing choices, its no wonder that people fall back to ordering that safe and familiar glass of California Chardonnay.

But it doesnt have to be that way. At its core, wine is a pretty simple (if somewhat miraculous) thing. Crush some grapes, catch the juice in a container, leave it alone for a week or two and youve got wine. You dont need to add a thingthe natural yeast found on the skin of the grapes will work their magic, converting sugar into alcohol. Of course, like all things, we humans like to intervene and complicate things a bit. My goal is to help demystify the subject, and Ill start by dispelling a few myths or misconceptions about wine.

Up first: The surest way to find a good wine is to go by the rating. Sorry, not really. The 100-point rating system has ingrained itself into almost every wine publication. Its popularity is understandable. Faced with thousands of different choices, you make think its easier to trust the expert and pick the highest scoring wine you can afford. Easier, yes; better, no. Wine, though simple in execution, is

a complex thing at fruition. Its akin to art, if you willan expression of soil, climate, grape variety and technique, all of which come together to make something rather special. To grade it on a 100-point scale is as absurd as applying the same technique to a painting. A Pollock might be a 92 and a Monet an 88, but only if you prefer abstract art to impressionism. Simply put, judging wine is too subjective for such a rigid standard. Tell me, for instance, what the difference in taste between an 89-point wine and a 91-point wine is. Frankly, Ive never tasted a point. That said, there are people who will only buy wines rated 90 points or higher. Pity the fools.

So how do you find the right wine? You look for a store run by people who know and care about wine. Heres a good test. Walk into the shop and ask for help. If they start by asking you certain questions in return (Whats the occasion? What type of wine do you like? Do

1 BOISE Spring 2011

you plan on drinking it now? What are you serving with it? And how much do you want to spend?) youre on the right track. No matter how many points a wine scores, it may or may not be something youll like. A 95-point Chardonnay with big, rich fruit, lots of oak, and a touch of fig on the finish is wasted if you prefer your Chardonnay lean and lively and cant stand the taste of fig.

The trick to learning more about what you like is to taste, not just drink. When you taste, you think about the wine and make notes (mental or otherwise) about what you like or dont like. Concrete descriptors are bestit had ripe cherry flavors; it had an unpleasant bitterness; it had a spiciness at the end that I loved (or didnt). Armed with that information, a good wine merchant can help you find other wines youll enjoy, and youll be on your way.

Myth number 2: I didnt get a headache from that wine I drank in Italy because it didnt have sulfites. First, throughout Europe, adding a very small amount of sulfur to the wine is considered a normal part of the process. It helps to protect the wine from any number of nasty bacteria that can spoil the finished product. In fact, sulfites often occur as a natural component of fermentation. Unless you have been diagnosed with a sulfur allergy, and unless you consumed way too much wine, that headache is probably caused by histamines. These occur as a by-product of malolactic fermentation and are more prevalent in bigger, tannic red wines. The solution? Stick with white wine or, softer, fruitier reds like Beaujolais or Pinot Noir.

Wine myth number 3: Once you chill Champagne, you have to keep it chilled. In many wine shops, the

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sparkling wine rests comfortably in a refrigerated cooler. Its amazing how many people ask if the same bottle is available not chilled. They dont plan on drinking it right away and have no way to keep it cold, but somewhere theyve come upon the notion that it ruins a sparkling wine to let it warm gradually to room temperature, then re-chill it. Maybe theyre confusing it with frozen chickenonce thawed, dont refreeze.

As with most misconceptions, theres some basis for this belief. Wine is sensitive to extremes in temperature, especially excessive heat. Leave a wine in the car on a hot summer day, even for just an hour or so, and it will be ruined. Rapid temperature swings can be equally disastrous, causing a sudden change in atmospheric pressure inside the bottle that allows oxidizing air to seep in. Thats more of an issue if you plan to cellar the wine for the long term, although Champagne, with its high internal bottle pressure, is less susceptible to the phenomenon. Storing sparkling wine in a refrigerated container keeps it at its pristine best and ready for enjoyment, but theres no harm in letting it come to room temperature, then putting it back in the fridge before the party.

That brings up a related myth: Bubbles are only meant for celebrations. Its true that a bottle of Champagne makes any occasion special, but its one of the most versatile wines around, great on its own and the perfect match to a meal, pairing nicely with a variety of foods. It especially loves salty dishes, and while some prefer drinking beer while they watch their favorite sport, give me a glass of sparkling wine, a bowl of potato chips, and March Madness on the screen. Perfection. B

1 BOISE Spring 2011

The Brewing Revolution in America

Written by Eric D. Ellis

BOISE Spring 2011 1

In true grassroots style, the craft-brew cause is people-powered. Its driven by folks who tell their friends about the products they like and enthusiastically share and compare opinions about them. Many, unable to find the variety they want at local bars or on supermarket shelves, seek out alternative beers at non-mainstream stores like the Boise Co-Op or at local specialty shops like Brewforia. Move over, Madison Avenue; this is a Main Street movement. The success is based on the quality of whats in the bottle and the unique tastes of the people who drink it.

Right now theres more of a buzz around it, Rick Boyd of Brewforia explains. Commanding less than six percent of overall beer sales, craft beer still isnt a mass product, but as hes quick to point out, Thats six percent of a very large number.

So what is craft beer, anyway? The Brewers Association defines it as the product of a brewery that puts out fewer than two million barrels of beer a year. (In comparison, Anheuser-Busch InBevthe company that makes Budweiserproduces over 150 million barrels annually in America alone.) But

ideologically, you could say craft brewing stands for high-quality beer made in small batches, in a variety of styles, with unique and distinctive tastes. I think the American palate is expanding, says Matt Gelsthorpe, the beer buyer at the Boise Co-Op, and becoming a little bit more adventurous and seeking flavor.

In its formative years, America enjoyed a wide variety of beer styles as settlers and immigrants from around the world brought diverse influences here. Scattered throughout the U.S., many founded regional breweries with recipes that mirrored the signature styles of their home countries. But that changed during the 1950s, 60s and 70s as giant, competitive macro breweries homogenized the industry. They collectively popularized a single style that became recognized as American beer; a light-colored, light-flavored lager thats seltzer-water bland compared with most of the worlds brews.

For decades, the prevailing opinionof foreigners and American beer snobs alikewas that U.S. beer offerings just couldnt measure up to their European equivalents. But thanks to the current craft beer movement, its time at

The Brewing Revolution in America

In a society that is utterly saturated with advertisements for nationally-distributed beer brands, we Americans learn about cold refreshment and the importance of smooth, easy-drinking brews when were just

learning to walk, talk and watch TV. But over the past five years, a

growing interest in craft-brewed beer has presented a novel twist:

For once, a new beer category is expanding rapidly with relatively

little advertising. The American beer industry, a behemoth that now

produces more than 5.5 billion gallons annually, is on the cusp of a

slow-yet-inevitable transformation. Its happening one pint at a time.


long last for our beers to bask in the global spotlight. The beer thats being produced here now is the best beer in the world, Boyd insists. Theres not a country that can rival us. We are producing beers that no one has even dreamt of. Amazingly, Europeans are now clamoring to get a taste of our brews for a change.

Once considered crass and common, this surprising social climber has suddenly worked itself into the realm of food pairings and connoisseur reviews. Its no accident; the rise of craft beer is clearly linked to that of the foodie movement and its rebellion against the additive-and-preservative-packed processed meals that have been staples of the American diet for the past 50 years.

It works out that people just want a more authentic product; they want to know whats in their beer.

Or whats in whatever it is they are eating, says Gelsthorpe. On plenty of todays food labels, he points out, You read through the ingredients and its like, I cant even pronounce that. I dont have a food-chemistry degree so I have no idea what thats doing in there.

Though beer has traditionally been the companion of foods like pizza, nachos and burgers, Boyd thinks that our perception of it reached a tipping point when it became part of a sophisticated meal. He points to world-renowned restaurants, acclaimed for their impeccable wine selections, that wouldnt have dreamed of serving beer until just a few years ago. Were starting to take it more seriously because it has arrived on the dinner table, he notes. Once its on the table, everything changes.

The specific kind of beer you find

on the table, however, may depend on where that table is, regionally speaking. As Boyd indicates, the ghosts of Americas original beer styles are still apparent among the offerings of todays craft breweries: In the mid-Atlantic there a lot of English styles. A lot of browns, a lot of pales, a lot of milds. As you move into the Midwest and the upper Midwest, you find a lot of German styles: bocks, dunkels, Klsch, lagers. Incredibly, he says, our regional beer styles continue to mirror those of the original settlers.

Here in the Northwest, we might lack hundreds of years of beer history, but we dont lack a signature style. Gelsthorpe sums it up in a single word: Hops. Most beers reflect a balance of their ingredients, and the job of the hops is to offset the natural sweetness of the malt. Partly because Idaho is one of the nations

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BOISE Spring 2011 21

largest hops producers, he explains, its easy for us to just toss copious amounts of hops in. Hops, of course, add an aromatic quality, they add a flavor quality, but primarily there is a bittering component. And thats why people use hops these days.

Craft brewers here are especially known for India Pale Ale, or IPA, a beer style that is notoriously heavy on the hops. And as Gelsthorpe will tell you, People in Boise, they love their hops. Cant get enough of those hops. Its IPA this and IPA that and the bigger the better. At one point, he says, the Boise Co-Op was carrying 26 different IPAs and Imperial IPAs (which, believe it or not, are even hoppier versions of this bitter beer style) and all were consistent sellers.

Drinking bitter beer on purpose probably seems strange to those who love the smooth, easy-drinking qualities of Americas top-selling beers, and they might find other craft-brew styles hard to swallow as well, but the writing is on the wall. For the first time since the 1970s, sales are down across the board for the countrys largest brewing companies. Only two beer categories are growing: imports and craft brews. Bud Light had its worst year in 28 years, says Boyd, adding that once you switch, you dont go back to Bud Light . . . Once youre converted, youre converted. Its a religious thing in a lot of ways.

Humans are creatures of habit; we know what we like, but often, we only like what we know. With that in mind, consider this: a greater percentage of kids today see craft beers when they open the fridge. To them, thats what beer is. Generation by generation, that percentage is likely to grow. Its a trend that will eventually see American beer, as we now know it, become a vague, distant memory.

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Saved By Seeds

BOISE Spring 2011 2

Saved By SeedsWritten and Photographed by Emily Ryan

Growing History with Heirloom Tomatoes

It can make you melt, sinking your teeth into a warm, juicy heirloom tomato fresh off the vine on a sunny summer day. Those irregular, lumpy, oddly-colored vegetables compel perfectly rational shoppers to shell out upwards of $5 a pound at some markets when they could buy normal, round, red tomatoes for a fifth that price. Whats so great about heirlooms? If you have to ask, youve probably never eaten one.

2 BOISE Spring 2011

BOISE Spring 2011 2

These ARE Your Great-Grandmothers Tomatoes

The exact definition of an heirloom tomato is debatable, but theyre generally understood to be varieties grown for at least 50 years that are open-pollinated. An open-pollinated plant is one that can produce fruit containing seeds with the same characteristics as the parent plant.

Hybrids, on the other hand, are crosses between two or more distinct tomato varieties. If you save a seed from a hybrid tomato and plant it the next season, the offspring might bear fruit that shows little resemblance to the parent. Because hybrids dont breed true, farmers and gardeners who grow them must rely on seed companies for their supply of fresh seeds rather than saving their own from one season to the next.

Heirloom tomato seeds are passed down from generation to generation in some families and communities. Theyre the result of regional adaptation and careful genetic selection, producing tomatoes famous for their superior flavors and stunning variety of shapes, sizes and colors.

Conserving Biodiversity Has Never Tasted So GoodHeirloom tomatoes are a dying breed. Despite their

popularity among gardeners and gourmands, varieties die off all the time, vanishing in conjunction with the small family farms that once grew them and leaving irreplaceable gaps in the assortment of what is available to grow and eat. Along with each extinct cultivar disappears the centuries of work by people who labored to perfect, nurture and cultivate it.

The interests of commercial tomato growing companies are not always in line with those of tomato lovers. Flavor is a minor consideration for growers who breed hybrids with thick skin and solid flesh that can be

harvested by machines and shipped long distances without suffering damage or spoiling. Heirlooms, on the other hand, are the ultimate local food, too fragile to ship and best eaten within a day or two of harvest.

Some say heirlooms are overrated; hybrids boast stronger growth habits, better yields, and are a crucial part

of the food supply. Every heirloom was a hybrid at one point, and besides, extinction occurs among wild species all the time. While theres nothing inherently bad about hybrids, the loss of genetic diversity that comes with phasing out heirlooms all over the world can only mean impoverishment of the gene pool. We face the danger of monocultures increasingly run amok in what could someday be a small gene puddle, leaving our food supply vulnerable to epidemics and infestations.

Almost anyone can participate directly in the stewardship of wonderful heirloom tomatoes for the price of a packet of seeds. Here in Boise we can typically count on a growing season of about 150 frost-free days, so a few of the giant, long-season heirlooms are off-limits without a greenhouse. But thats not much of a restriction considering that there are still hundreds of suitable varieties from which to choose.

Types to TrySmall tomatoes offer a large sense of accomplishment

with their commonly heavy yields. An heirloom thats been around since 1865, Yellow Pear is a popular choice, bearing loads of two-inch-long fruits that reach maturity about 75 days after the seedling is planted outdoors. Chocolate Cherry, another small heirloom, offers a sweet, tropical flavor that tastes more like pineapple than tomato (and nothing at all like chocolate.)

White Currant Tomatoes from Peru are closely related to the ancestral wild tomatoes that grew in the coastal

2 BOISE Spring 2011

highlands of South America. These tiny, half-inch delights burst in your mouth with a fruity tanginess adored by all. Spindly branches that bear ripe fruit after around 70 days wont cease their heavy production until a hard frost kills them off.

Black Tomatoes have a deep, smoky flavor to match their dusky, reddish-brown skin and are typically more tolerant of cold temperatures, as many of them were bred in Russia. The Paul Robeson tomato, named after the American singer and civil rights activist, is a meaty slicer that delivers full-bodied flavor with a hint of saltiness.

Aunt Rubys German Green, a tasty tomato that remains green even when ripe, and Dixie Golden Giant, a large yellow beefsteak, can be combined to make a tantalizing yellow tomato sauce with flavor that will knock your palates socks off. Both varieties take roughly 90 days to mature. Ripe green tomatoes are harvested by feel, rather than appearance, when their flesh yields to a gentle squeeze.

Grow Your Own Garden of Yesteryear

Once youve selected some heirloom varieties to grow, its best to sow your tomato seeds indoors using small containers filled with fresh potting soil. Start germinating them about six weeks before the last average frost datewhich, for much of Boise, is around May 8. A south-facing windowsill should provide enough light once seedlings emerge. When the weather warms up, gradually acclimate (or harden off) young tomato plants by leaving them outdoors a few hours a day.

Local gardening lore tells us its safe to plant frost-sensitive seedlings outdoors after all the snow has melted from Shafer Butte. When transplanting tomatoes, erect cages or stakes at the same time so you wont disturb the roots when supports become necessary. Toss bits of compost and crushed eggshells into each planting hole: compost pampers the roots with nutrients while eggshells provide calcium to prevent

BOISE Spring 2011 2

blossom-end rot. Other excellent fertilizers and soil amendments can be found at local businesses such as the Boise Co-op, the North End Organic Nursery and Zamzows, where knowledgeable employees will be happy to guide you to the best products for growing big, fat tomatoes.

Saving seeds for next year is as simple as choosing a few high-quality tomato specimens, squeezing out their gooey insides and washing the seeds thoroughly in a fine-mesh strainer. Allow them to dry on a paper towel and store in a cool, dry, dark place.

Relish the Heirloom Harvest

A season of growing backyard tomatoes can be a continuous thrill for those who appreciate lifes little pleasures. Theres much to celebrate: the first flower, first fruit, first small ripe tomato, first ripe beefsteak. At some point youll probably find yourself so inundated with tomatoes youre forced to whip up batches of sauce and salsa or donate some of the bounty to lucky friends and loved ones. Eventually you might even experience that magical afternoon when you set out to pick cherry tomatoes and, by the time you finish, discover that more have already ripened.

Growing heirloom tomatoes means you can savor the taste of your produce as well as enjoy the satisfaction of actively protecting biodiversity, that sweet variation that is our heritage as gardeners and humans. You may just be inspired to turn one special variety into your personal family heirloom, keeping its history alive while making it part of your own.

tXXX.isu.edu/meridian

Meridian Health Science Center

LEADINGIDAHO

Educating health professionals

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2 BOISE Spring 2011

BOISE Spring 2011 2

Southeastern Idahos Fantastic Catastrophe

THE COLLAPSE OF TETON DAM

written by Grove Koger

0 BOISE Spring 2011

A Wall of WaterThe earthen dam on the

nearby Teton River had been built by Morrison-Knudsen engineers under the direction of the Bureau of Reclamation. Despite opposition in court from a group of plaintiffs including the Sierra Club, Trout Unlimited, and the Idaho Environmental Council, the dam was completed in October 1975. Water had been rising behind the $86 million structure ever since, and the reservoir had reached a near-capacity of 234,259 acre-feet on June 1only 4 days before.

Officials had become aware of problems with the 305-foot-high structure on June 3. What were described as two small seepages in the north abutment wall of the dam had been identified that morning, and another had appeared the next day. More leaksmajor this timewere discovered early June 5. Officials quickly dispatched four bulldozers to fill a rapidly expanding sinkhole at one of the leaks, but two of the machines toppled in and the operators had to be hauled to safety by ropes. In the meantime a whirlpool had been sighted in the water behind the dam . . .

Police began advising residents to evacuate shortly before 11:00 AM, cruising the streets of the communities downstream with loudspeakers. Sirens began blaring. Neighbors called neighbors.

The emergency efforts came none too soon, for at 11:55 the western crest of the dam began to sag, and two minutes later the entire western third of the dam collapsed. The Walkers

The morning of June 5, 1976, was bright and clearone of those mornings, in Keith Walkers words, that make

you feel happy to be alive. Besides serving as chairman

of the Madison County Commission, Walker was a rancher

and was digging post holes at one of his more distant

corrals when his son rode up on a motorcycle. The sheriffs

department wanted him to know that there was a problem

of some kind at nearby Teton Dam. Walker was digesting

the information when his father drove up in his pickup with

more ominous news: it seemed that the dam was leaking.

BOISE Spring 2011 1

reached a vantage point just in time to watch a wall of water topple massive chunks of earth the size of buildings from the dams face. Bureau of Reclamation engineer Robert Robison saw a tremendous gush of water and heard a big roar. It was, he said, a sickening sight and a sickening sound. Broadcasting live, a newsman for KRXK radio described it as a fantastic catastrophe.

A Giant SerpentPrecise measurements can be a

little hard to come by for such events, but authorities later estimated that the reservoir emptied through the gap in the dam at an astonishing 2 million cubic feet per second. The level of the water filling the canyon below the dam rose to over 80 feet at some points.

One resident standing on a hillside remembered that the oncoming flood looked like a giant serpent, a dragon with smoke coming out of its mouth. She would later realize that the smoke was dirt being churned up by the terrific onrush of water.

Downstream the little town of Wilford was obliterated, losing 142 of its 154 houses; Sugar City suffered much the same fate. About 90 percent of the houses in Firth and 80 percent of those in Rexburg were flooded. In the latter community, the rushing water lifted logs from a nearby sawmill and sent them crashing like battering rams through the streets. Meanwhile some 14,000 evacuees gathered on the high ground of the Ricks College campus. (The LDS institution would go on to house and feed evacuees for weeks afterward.)

The day was filled with countless acts of heroism, with boaters rescuing homeowners and their pets from the roofs of houses. Rexburg pilot Lewis Hart set his plane down six times in a field outside Wilford to rescue 30 people from the rising water.

A reporter for Pocatellos Idaho State Journal wrote that as it reached the Snake River Plain, the flood was more than 15 feet high and at some points over 5 miles wide. By 8:00 PM that fateful Saturday the reservoir behind Teton Damall 80 billion gallons of ithad emptied and the water had started to collect in the American Falls Reservoir on the Snake River.

The AftermathAlthough the loss of life could

have been much worseonly 11 people diedthe collapse of the Teton Dam was certainly disastrous enough. About 800 residents were injured, 3,000 houses damaged and another 700 completely destroyed. Some 25,000 people were left homeless. The flood inundated more than 190,000 acres and swept the topsoil from tens of thousands of them. Ranchers lost as many as 18,000 head of cattle. Overall damage may have totaled $1 billion.

Yet the disaster would have been much worse if it hadnt been for the exemplary performance of the LDS church. Southeastern Idaho is predominantly Mormon, and church members are expected to be prepared for emergencies. In addition, the churchs well-organized social structure allowed its local representatives to determine quickly how many members were missing

and to direct volunteers and resources where they were needed. President Gerald Ford designated the region a National Disaster Area and Idaho governor Cecil Andrus declared a state of extreme emergency, but officials charged with handling the recovery efforts were astonished to find that much of the work was underway by the time they arrived on the scene.

After careful study, a review panel later determined that the Bureau of Reclamation had approved an unsatisfactory design for the Teton Dam and that carelessly sealed rock joints at the site had led to internal erosion. The Department of the Interior also faulted the bureau for failing to provide for an independent review of the design. An analysis by Balasingam Muhunthan and V.S. Pillai has since suggested that water flowing through a pair of internal cracks in the dam itself caused the erosion responsible for the disaster.

Extreme events tend to leave a certain number of oddities in their wake, and the Teton Dam collapse was no exception. It seems that Rexburg was forced to deal with an unexpected plague during the weeks following the flood: rattlesnakes. Police chief Blair Seipert had to warn residents that the surrounding valley had become infested with the angry reptiles, which had been washed downstream by the turbulent water. And those two bulldozers that fell into the sinkhole in the dam? They were never seen again.

Keith Walkers memories of the disaster are preserved in Teton Flood: June 5, 1976, Revisited by Louis J. Clements.

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Hells Canyon Scenic Byway4 Days & 4 Nights

To Boise

Baker City

Oregon rail Interpretive

Center

Hole-in-the-WallLandslideT

Haines

AnthonyLakes

I-84

Union

North Powder

La Grande

203

82

204

203

237

Cove

ToPortland

Island City

Imbler

Elgin

Minam

Wallowa

Lostine

Spout Springs

ToLewiston

WallowaVCenter

Mountain

Imnaha

River

BuckhornLookout

Imnaha

DugBa

3

4697799

OverlookEnterpriseisitor

nke

iv

Imnaha River

1

2350 Hat Point

240

4260 r

Sa

Re

Wallowa Lake

Joseph

RecreationArea

FergusonRidge Hells Canyon Dam

Hells Canyon Recreation

Site

Fish WeirHells

CanyonOverlook

3

Salt Creek

315

HellsC

anyon

Creek

39 3955 3965

Cmbridge

CopperfielOxbow Dam

Brownlee Dam

Halfway

Recreation

Richland

86

39Clear Creek

Toa

dArea

86

r

82

71

39

82

3965

799

I-84 US Highway Oregon State Route County Road Forest Road - Primary Forest Road - Secondary

Divided Highway Paved Surface Gravel Surface, may be impassable in winter Paved, Seasonal, may be impassable in winter

Wallowa Whitman National Forest Eagle Cap Wilderness Hells Canyon National Recreation Area (NRA) Hells Canyon NRA Wilderness

Grande Ronde Valley to WallowaWallowa Mountain Loop

Pine Valley to Baker Valley

Byway Side Trips

Byway SEGMENTS

1 Imnaha Country2 Hat Point Lookout el. 6982'3

Hells Canyon Overlook el. 5100'

Snake River

Campground US Forest Service Office Wayside Ski Resort Winter Recreation Trailhead

Byway

Departures

BOISE Spring 2011

Hells Canyon Scenic Byway4 Days & 4 Nights T

he National Scenic Byway project by the U.S. Department of Transportaion has

recognized routes across America based on one or more archeological, cultural,

historic, natural, recreational and scenic qualities. The Hells Canyon National

Scenic Byway offers all of these and more.

This 218 mile journey takes you in a loop through the Oregon towns of Baker City,

Union, La Grande, Elgin, Wallawa, Lostine, Enterprise, Joseph, and Halfway. The following

are but a few of the highlights to see and do on this wonderful journey in Eastern Oregon.

To Boise

Baker City

Oregon rail Interpretive

Center

Hole-in-the-WallLandslideT

Haines

AnthonyLakes

I-84

Union

North Powder

La Grande

203

82

204

203

237

Cove

ToPortland

Island City

Imbler

Elgin

Minam

Wallowa

Lostine

Spout Springs

ToLewiston

WallowaVCenter

Mountain

Imnaha

River

BuckhornLookout

Imnaha

DugBa

3

4697799

OverlookEnterpriseisitor

nke

iv

Imnaha River

1

2350 Hat Point

240

4260 r

Sa

Re

Wallowa Lake

Joseph

RecreationArea

FergusonRidge Hells Canyon Dam

Hells Canyon Recreation

Site

Fish WeirHells

CanyonOverlook

3

Salt Creek

315

HellsC

anyon

Creek

39 3955 3965

Cmbridge

CopperfielOxbow Dam

Brownlee Dam

Halfway

Recreation

Richland

86

39Clear Creek

Toa

dArea

86

r

82

71

39

82

3965

799

I-84 US Highway Oregon State Route County Road Forest Road - Primary Forest Road - Secondary

Divided Highway Paved Surface Gravel Surface, may be impassable in winter Paved, Seasonal, may be impassable in winter

Wallowa Whitman National Forest Eagle Cap Wilderness Hells Canyon National Recreation Area (NRA) Hells Canyon NRA Wilderness

Grande Ronde Valley to WallowaWallowa Mountain Loop

Pine Valley to Baker Valley

Byway Side Trips

Byway SEGMENTS

1 Imnaha Country2 Hat Point Lookout el. 6982'3

Hells Canyon Overlook el. 5100'

Snake River

Campground US Forest Service Office Wayside Ski Resort Winter Recreation Trailhead

Byway

Baker City, ORGeiser Grand HotelTops on the places to stay is the Historic (1889) Geiser Grand Hotel. This is a wonderfully restored symbol of the early gold-mining boom in eastern Oregon. Ornately carved mahogany, Victorian-style chandeliers, a stained glass ceiling, and delicious northwest cuisine. www.geisergrand.com

Baker Heritage MuseumHoused in the historic 1920 Natatorium, the museum brings to life the rich history of the region. Permament and changing exhibits of mining, timber, ranching, agriculture, and early Baker City life.www.bakerheritagemuseum.com,

Historic Adler HouseThe restored 1889 Italianate home of philanthropist, Leo Adler, for 94 years. Adler lived in the home from the time he was five until his death in 1993 at the age of 98. After his mother died in the 1930s, the upstairs was never touched again. There is no water or electricity to the upstairs, and it retains its original wallpaper from 1889. This is a unique chance to see a turn of the century home in true original condition.www.basecampbaker.com

The Carnegie Arts and Cultural CenterThe Carnegie Arts and Cultural Center (origianlly the Carnegie Library, 1909) was one of 1,689 libraries donated by Carnegie around the turn of the century. www.crossroads-arts.org

Union, ORUnion County MuseumVisit the Union County Museum for the Cowboys Then & Now exhibit.www.unioncountymuseum.org

La Grande, OREastern Oregon Fire MuseumVisit the Eastern Oregon Fire Museum to satisfy the kid in you.www.visitlagrande.com

The Potters HousePick up a gift at The Potters House.www.thepottershousegallery.com

Ten DepotHave dinner at Ten Depot and a night cap at Mt. Emily Ale House. www.tendepotstreet.comwww.mtemilyalehouse.com

The National Historic Oregon Trail Interpretive Center

This spectacular venue will fill you with knowledge about the history of the Oregon Trail. The interpretive center has six themed exhibits to engage the visitor. There is a Living History Encampment, Living History Performances a 4.2 mile Interpretive Trail System, photos of Wagon Ruts and remnants of the historic Flagstaff Mine. www.blm.gov/or/oregontrail

DAY ONE

BOISE Spring 2011

at The Baker City Heritage Museum summer 2011

Wallys AirstreamBaker City Celebrates a Native Sons Travel Trailer LegacyWritten by Kyla Sawyer

The Maxville

Project

A descendants journey to honor the

African American loggers of

1920s Oregon.

In the 1920s a small group of African American loggers came to Maxville, Oregon to

escape the racism of the South. The families scratched out an

existance and by 1926 Maxville was one of the largest towns in

Wallowa County. The Great Depression meant the practical

end to Maxvilles logging industry but many of the African

American families stayed. Gwen Trice is a descendant and the heart

and soul of the Maxville Project. Gwen first created an Oregon

Public Broadcasting documentary, The Loggers Daughter, which

chronicled life in Maxville and her familys roots. The Maxville Project is an extension in which

she is creating a nonprofit Maxville Heritage Interpretive

Center. The center will celebrate the multi-ethnic culture of

the railroad and timber industry of Maxville, Oregon

and similar communities in the Pacific Northwest.

Drive anywhere in the world and its hard to miss an Airstream trailer. With its sleek aluminum skin gleaming in the sunlight, its distinct lines and iconic shape symbolize the spirit of travel trailer adventure.

Who doesnt know what an Airstream trailer is? laughs Baker Heritage Museum Director Christine Cantrell. But when you tell people that the inventor of the Airstream is from Baker City, Oregon, they are like, Wow, who knew?

BOISE Spring 2011

No doubt thousands of Airstream enthusiasts have driven right by the Baker City exit leading to the Baker Heritage Museum, missing an opportunity to learn more about the man who conceived the idea of traveling the world with all the comforts of home.

Unless you are seriously into Airstreams, Cantrell acknowledges that you wont know who founder Wally Byam is. Yet Airstream owners have an almost cliquish obsession with Byam (pronounced BY-um). From the time he started building trailers in the early 1930s to his death in 1962, the inventor led thousands of Airstreamers on caravans across the country and around the world.

People are captivated by the knowledge that Wally Byam was born in Baker City; its remarkable to them and so were really excited to tell people he was from here, beams Cantrell.

Byam was born on July 4, 1896, and would have celebrated his 115th birthday this year. Cantrell explains that although an exhibit featuring Wallys connection to the Baker City area has been on a shortlist of ideas for some time, it seems like a perfect opportunity for the museums 2011 season, which will run from mid-March through October.

He was born when this community was thriving, filled with people who had settled along the Oregon Trail with their homesteads and gold mining. The spirit of adventure was so alive here then, says Cantrell. All those souls who had the spirit to conquer the West were just establishing this Eastern Oregon area at the time this man was born.

Byam seemed destined to seek out adventure. Letters submitted to the museum by his relatives mention summers that he spent with them at Haines, a small town northwest of Baker City, and describe his camping, fishing and picnicking experiences in the nearby Blue Mountains. Byam also worked for many of his younger teen years as a shepherd for his grandfather.

Although he graduated from Stanford with a degree in law, Byam never applied for a board examination but became an advertising copywriter instead. His work in magazine publishing eventually led him to purchase an

article on how to build a trailer. Ironically, it was complaints about the plans that prompted him to try to build it himself, and the rest, as they say, is history.

Besides the Airstream trailer design itself, Byam also became well known for travel-testing his own product. As a result he guided thousands on caravan adventures worldwide, says Cantrell.

What surprises so many is how far Byam traveled with these Airstream caravans in Africa and Europe. In the 1950s there werent always paved roads or electricity, so the globetrotting was really amazing. Byam had a spirit of adventure that relates to where he was from. Thats the correlation I like. He almost had gold fever and he took in on the road.

In addition to a variety of Airstream memorabilia and photographs of Byams travels in the United States and abroad, the exhibit will feature snapshots, tributes and stories highlighting his early years in Baker County. Byams booksFifth Avenue on Wheels and Trailer Travel Here and Abroad: The New Way to Adventurous Livingas well as other Airstream-related items will be available for purchase at the museum store.

Cantrell also plans to have an actual Airstream trailer on display outside the museum, and has scheduled a special Wally Byam birthday party for the July 4, 2011, weekend.

With Baker City positioned on the major Interstate 84 corridor between Boise and Portland, so many people are traveling through here who share Byams sense of wanderlust, Cantrell points out. Byam was known to be extremely charismatic, leading people throughout the world with his caravanning spirit, and we think its good to celebrate that spirit.

His life was bigger than life and we want to showcase that excitement!

Baker Heritage Museum2480 Grove St., Baker City, Oregon541.523.9308www.bakerheritagemuseum.comOpen mid-March through October. Admission $6 adults, $5 seniors, children 12 and under free. Inquire for group rates.

BOISE Spring 2011

Elgin, OREagle Cap Excursion Trainruns along the Grande Ronde & Wallowa Rivers offering true scenic beauty on a peice of Oregon hsitory. This train also offer unique fly fishing access for the avid fisherman. www.eagletrain.com

Wallowa, ORWallowa Band Nez Perce Visitors Center tells the story of the Wallowa Band Nez Perce Trail as part of Oregons four National Historic Trails. Dont miss the Annual Nez Perce Tamkaliks Celebration in July or the annual Nez Perce Art in theWallowas in October. www.wallowanezperce.org

Sunrise Iron On display are over 30 antique tractors and equipment dating back as far as 1835. This is one mans monumental tribute to the agricultural heritage of North America in the 1800s and 1900s. Low key, unassuming, and just plain fun! www.sunriseiron.com

Enterprise, ORThe Historic Enterprise House Bed & BreakfastOn your second night find a restful nights sleep at the 1910 Historic Enterprise House Bed & Breakfast. For a special treat enjoy the honeymoon Suite, a spacious one

Enterprise, OR

Enterprise has become one of the great centers for western bronze art. Parks Bronze and TW Bronze will give you a new understanding of how modern bronze casting is performed with a tour of their foundries. www.parksbronze.comwww.twbronze.com

DAY TWO

BOISE Spring 2011

Hells Canyon Mule Days

This event celebrates the tough, intelligent, individualistic, often maligned - mule, the mainstay of packers and outfitters. As with many areas across the country, the

mule served a vital role for the pioneers of Wallowa County. Always held the weekend after Labor Day, this festival is three days of rodeo-type events in which the mule is honored in this offbeat western festival. Attractions include a non-motorized parade, a mule and donkey auction, the fast ass express, wild cow milking (I am sure the donkeys prefer this), quilt show, food, and entertainment.

www. hellscanyonmuledays.com

bedroom suite with a separate sitting room and luxurious bath. Traveling with the family? Try the Eagle Cap Suite which comprises the entire 3rd floor. 3 Queen beds, 3 Twin beds, sleeps up to 9 or more. www.enterprisehousebnb.com

Fishtrap

Promoting clear thinking and good writing in and about the West is the focus of this Northwest writers gathering. Fishtrap features both summer and winter gatherings, workshops, and community events. www.fishtrap.org

BOISE Spring 2011

BOISE Spring 2011

Joseph, ORWind Dancer Flutes Visit Flute maker & artist Roger McGee. Native American flutes, hand made with hand made tools. www.wind-dancer-flutes.com

Dine at Calderas Calderas features delicious foods locally sourced including produce grown in their own garden. www.calderasofjoseph.com

Stein Distillery A family-owned, handcrafted, turn-key operation for fine Northwest Rye vodka and cordials featuring grains grown and ground on the family farm. Stop by for a taste, a tour, a bottle, or a case. www.steindistillery.com

Wallowa Lake State Park Featuring water sports, hiking, camp-grounds, horse back riding and many other outdoor activities.www.wallowalake.net

Wallowa Lake Tramway This tram will take you to a stunning view of the Alps of Oregon and Hells Canyon.www.wallowalaketramway.com

Art WalksJoseph has abundant art from the many Bronze scupltures that adorn the city streets to its many galleries. Visit Stewart Jones Designs to view intricate jewelry designs made from a circa 1860 Swiss Rose Engine.www.stewartjonesdesigns.com

The Sheep Shed can fill your needs for Fine Fiber, Art, and supplies. Featuring products made in Wallowa County. www.josephsheepshed.com

Matterhorn VillageThe mountains of the Eagle Cap Wilderness are often called the Alps of Oregon. Dont miss the chance to see a small version of a Swiss village. Matterhorn Village at Wallowa Lake features a gift shop (Die Alpen) , Mt Pines Miniature golf, and the Matterhorn Ice Cream Shop. www.thematterhornvillage.com

Wallowa Lake LodgeSpend the night at historic Wallowa Lake Lodge and wake up to a wonderful breakfast of hazelnut pancakes with marionberry butter and coffee. www.wallowalakelodge.com

DAY THREEJoseph, OR

The town of Joseph, Oregon and Wallowa Lake are two of the high-lights of the Hells Canyon Scenic Byway. Sitting at an elevation of 4,150 feet, a population of only 1,054 people, and the picturesque Eagle Cap Wilderness as your background, Joseph is at once a place where you want to stay and enjoy all it has to offer.

0 BOISE Spring 2011

Halfway, ORHalfway, ORThe town of Halfway, Oregon took its name from the Post Office, located on the Alexander Stalker ranch, that was halfway between the towns of Pine and Cornucopia. During the dot.com boom of the late 1990s the town officially renamed itself Half.com. Halfway is now a jumping off point for outdoor recreation. Snow-mobiling in the winter, hunting, and activities in Hells Canyon. www.halfwayoregon.com

Pine Valley LodgeStay at the colorful (paint & decora-tions) Pine Valley Lodge for authentic and charming accomodations. www.pvlodge.com

Babettes GalleryAcross the street from Pine Valley Lodge is Babette Beattys Gallery. Babette is a fabulous Matisse-like painter capturing intimate spaces. See her work on line at www.babettesgallery.com

DAY FOURHells Canyon Adventures

Hells Canyon Adventures can provide you with entertainment and beauty on an unprecedented scale. Tackle immense rapids, quietly float

downriver, watch black bears, deer, and big horn sheep graze the hill sides. Hear tales of miners, ranchers, outlaws, and see native pictographs. Walk along the quite river side, get soaked in the raging river. All of this can be had. Hells Canyon Adventures offers jet boat tours, fishing charters, and shuttles for

rafting and hiking. www.hellscanyonadventures.com

BOISE Spring 2011 1

Cornucopia, ORToday Cornucopia is a ghost town of the gold boom of the 1880s. Gold was discovered in 1884 and the town platted in 1886. Now you can see and feel the history. www.ghosttowns.com/states/or

Hells Canyon, ORRaftingSharing nature - Enriching Lives is the mission of ROW Adventures. Soak in the history, geology, and wild-

life on a six day white water trip. Experience Grand Canyon style rapids, 70-degree water temperatures, Native American pictograph sites, and pioneer homesteads. Up for something even more adventurous? Try one of ROW Adventures international trips. www.rowadventures.com

A Scenic DriveHells Canyon is a 10-mile wide canyon that represents the deepest

river gorge in North Amierica. Hells Canyon offers history, wildlife, the Snake River, and endless beauty not to be missed. The Hells Canyon Scenic Byway winds its way along the east side of this massive rift that separates Idaho from neighboring Oregon. Towering cliffs of green and black basalt cling from shelves that tower to the mountain peaks above. For more information go to www.fs.fed.us/hellscanyon B

2 BOISE Spring 2011

BOISE Spring 2011

While the broad, empty expanse of a blank canvas would intimidate most of us, Boise artist JanyRae Seda feels both inspired and excited by it.

A self-taught artist with loads of natural talent, Seda loves the buttery-rich feel of oil paint, but as a true eclectic she also works in watercolor, acrylic, pastels, oil bar and charcoal. Her compositions are characterized by her bold use of color, vibrant lighting and rough texture etched from a palette knife, both ends of the paintbrush, and even a screwdriver on occasion.

JanyRae SedaFreedom to ExploreWritten by Alice Scully

BOISE Spring 2011

BOISE Spring 2011

Seda loves variety in her subjects and experiments with a wide range: people, sheep, horses, barns, grain silos, ravens, fruit, aspen trees, kayaks, chairs and anything else that catches her fancy. When she tires of one subject she moves on to another. It is not about how I am going to paint but discovering what I am going to paint next, she says of her multi-faceted style.

Born at Mercy Medical Hospital in Nampa, Seda was raised in Mountain Home. As an only child she spent time after school playing with paints and pigments in the back of her parents auto supply shop. Seda remembers the security and freedom of growing up in a small town, but she also remembers the limitations. Her high school guidance teacher advised beauty school after graduation, telling her, Youll never make it in college.

Willing to prove him wrong, Seda enrolled at the University of Idaho and not only made it, but won the student of the year award three years running. In spite of those honors she was assailed by self-doubt when her senior year painting teacher said, Dont ever pick up a paint brush again because you are pathetic! For many years this became her excuse not to paint, but today she can laugh and admit, It probably looked like mud.

After graduating from the University of Idaho with a Bachelor of Fine Arts degree, Seda married and spent her next 30 years occupied with the immediate pressures of raising three children. Her effort was successful: Her older daughter, Hillary, attended the Culinary Institute of America in Hyde Park and currently enjoys a position with Google as food and beverage director. Her younger daughter, Salle, currently attends Boise State University, but while

It is not about how I am going to paint but discovering what I am going to paint next, she says of her multi-faceted style.

BOISE Spring 2011

only a sophomore in high school won a scholarship to a painting seminar at the School of the Art Institute of Chicago. Her middle son, Ben, a talented artist, is currently at Boise State University and has also won a scholarship to the School of the Art Institute.

In 2010 Seda became the third family member to attend this prestigious Chicago school when she won the Grellner Scholarship for older women pursuing careers in art. The summer program at the Ox-Bow campus was only a few weeks long, but Seda came away knowing two things: she has to trust herself and she must draw from within. The second concept means that the artist does not use a photograph or other concrete image as inspiration, but rather draws on memories and impressions of the subject. The result is personal and emotional, not just representational.

Drawing from within opened a huge door for Seda, but she had to prepare much ground before stepping through it. After a divorce in 2003, Seda moved to Boise and began to paint. In 2004 Terrie Robinson of Boise Blue Art Supply

BOISE Spring 2011

BOISE Spring 2011

encouraged Seda to show her work and helped to arrange a vendor space through the Emerging Artist Program at the Capital City Public Market. Seda sold enough work to convince even herself that she was good enough.

The honors have been streaming in ever since: the Idaho Watercolor Society named her Best New Artist in 2007 and gave her its Best of Show award in 2009. In early 2010 the City of Boise Artist in Residence program awarded her the use of a large studio space upstairs at the 8th Street Marketplace, giving her enough wall area to hang her prolific output of new paintings in a space elegant enough to receive visitors and clients. You become possessed with it, she remarks of her 60-plus hours in the studio every week. It is like there is no choice but to create.

BOISE Spring 2011

With a large body of work now available, Seda is able to travel to find markets to display and sell her art. You have to make it happen she points out, and make it happen she did, from Salt Lake City to Sun Valley to San Francisco, winning Best of Show in Sedona and First Place in Wallowa Valleys well-known Festival of Arts. In March 2011 Sedas work will fill the second-floor gallery of the Student Union Building at Boise State with her one-woman show Grain Elevators across Idaho.

Locally, Sedas prints and original oils can be seen at the Art Source Gallery in Boise, the Artisan Gallery in Eagle, and the summer Capital City Public Market on Saturday mornings. Contact her directly at 208.590.1321 or call to visit her studio at 413 South 13th Street, Boise. B

0 BOISE Spring 2011

Mike Goulder carries a passion for trees that doesnt quit. By his own admission, hes talked himself out of tree removal gigs by reminding the owners how attractive and beneficial their trees are. Yet

removing trees provides the source of raw material for the

main branch of Goulders business: carving wooden utensils.

Treeworksgreen business with all the trimmings

Goulder has worked as an arborist since he was a teenager. The woodcarving side of things came along later, in 1996, when he began tinkering with wood scraps to make pieces of furniture. His first wooden spoon was born of necessity when he was mixing a batch of strawberry jam. Realizing that a plastic spoon simply wasnt doing the job, he grabbed a limb and a hatchet and chopped out a crude stirring implement. Friends urged him to make more, all of which he gave away, until he eventually came up with the idea to sell his wares at Capital City Public Market.

Goulder sold his entire stock of around two dozen utensils that first Saturday at the market. For a time he continued working 40-hour weeks trimming trees while carving spoons in his garage in his spare time. He refined his techniques, invested in new equipment and gradually shaved hours off the process of creating each utensil. Eventually, he quit his day job.

Some market-goers get the wrong impression about Goulder and his spoons, a preconceived image that perhaps involves a rocking chair and a pocketknife. A lot of people come up and say, Oh, this is a nice hobby, you mustve been home whittling, he remarks with a smile. Thats not quite how it goes, of course.

Its not a whittlin thing. Its nice to be self-employed for sure, but its work. Theres a lot involved in it, Goulder explains, detailing the marathon of loading and unloading wood from his truck ten times, milling the planks, storing and drying the wood one year for each inch of thickness. And all of that is just prep work.

He estimates that hes made at least 25,000 spoons in his 14 years of carving. Each piece is unique, and Goulder can tell you about the specific tree from which it originated. I know how this spoon came to be, he says confidently. I know the tree was in this ladys yard and she wanted it out of there, for whatever reason, and

BOISE Spring 2011 1

Written by Emily Ryan

2 BOISE Spring 2011

His considerable experience has taught Goulder how to bring a chunk of wood to the perfect stage of dryness, how to tease out the best color, and how to work with the grain to produce the loveliest possible shapes and markings.

BOISE Spring 2011

I milled it and did all the work myself. If Im going to sell something to people, I like to know exactly where it came from and be able to tell them so that they know, too.

It doesnt get any more local than this. Travel timeit didnt have any, he says of his inventory. Virtually all the wood Goulder uses is grown nearby, salvaged from trees that would otherwise end up rotting at the dump or burnt as firewood. The mill is in town and the wood is stored and carved at his house.

From time to time, Goulder receives requests from people who need to have special trees removed from their yards. They ask him to use his skill to create keepsake pieces from those meaningful treesrequests that hes more than happy to honor, so long as the wood affords a large enough canvas. Someone might bring me a limb, and, thank you, but I cant make anything out of a limb. I need a log to make it worthwhile, he points out.

As one might expect, Goulder is a wood connoisseur. Pear is his favorite wood to work with due to its distinctive texture. It kind of cleaves off like it does when you eat the fruit, he explains. Bing cherry wood smells the best, and juniper, with its purple tones and dark knots, makes the most beautiful jewelry.

Visit his booth at the market and youll see a variety of colors and textures: shadowy walnut with its velvet-

smooth depth; birds eye maple with its shiny golden hues and dark brown spots, like a perfectly-baked pizza crust. Youll also see quite a variety of pieces beyond the classic stirring spoon. Goulders repertoire has expanded to about fifty different items, including spatulas, tongs, cutting boards, boxes, spoon rests and more, with many variations on each. Take The Don King, for instance, a shallow-bowled spoon with a rectangular flat-top edge, or The Two-Timer, a handle with a spoon on one end and a spatula on the other.

His considerable experience has taught Goulder how to bring a chunk of wood to the perfect stage of dryness, how to tease out the best color, and how to work with the grain to produce the loveliest possible shapes and markings. The pieces he carves are much more than decorations; theyre completely functional and practical. And, according to many of his repeat customers, they often become the new favorite utensils in the owners kitchen. They wont stain, wont damage cookware and wont leach any chemicals into the food.

Come see Goulder and his array of fine wooden utensils every Saturday during the Capital City Public Market season, or check out his website at www.treeworksidaho.com. B

BOISE Spring 2011

The Neighborhood Country Clubwritten by Doug Copsey

BOISE Spring 2011

The 1960s were a time of change for this country, and Boise was no exception. The city was growing. Homes in the new Highlands development offered unmatched views of downtown and the vast high desert beyond. Whether those views had anything to do with the lofty idea of weaving a country club into a couple of the narrow canyons that laced the sagebrush hills will probably never be known, but during the first years of the decade Fred Bagley and Richard B. Smith tossed the idea around a number of time with Joe Tonascia, Stan Daly, Spencer Eccles and a few of their friends.

I was president of Highlands Inc. at the time, Bagley recalls, and Richard was a founding officer. He pretty

much had an exclusive over the sale of Highlands land. We encouraged these fellows to form a board of directors and sell memberships to raise the money to build a golf course.

After considerable talking, a deal was struck. The plan was to put the down payments

for memberships into escrow, and when the number reached 300, the group could break escrow

and build the course. The original charter membership fee of $600 was limited to 350 members, with monthly dues set at $20.

Photo of original promotional group, right to left: Monte Brooks, Roy Arnold (brokerage firm), Earl Chandler (Chandler Building Supply), Spence Eccles (went on to be chairman of First Security, which sold to Wells Fargo), Joe Tonascia, John Molitor, unknown, Stan Daly.

BOISE Spring 2011

In August 1962 an agreement was signed, with Crane Creek Country Club paying Highlands Inc. $50 and due consideration in return for 131 acres along the bottoms of two canyons. The due consideration part gave the development group the right to subdivide all the land around the course and sell lots. It wasnt all smooth sailing, however.

I remember Jack Simplot had a 40-acre parcel that jutted into the valley where the south nine were going, says Bagley, but when we discussed it with him, he said that since we were giving the land for the golf course, he would turn over the 10 or 15 acres they needed from his piece as well.

The course was scheduled to open in the spring of 1963, but an early thaw washed out a large part of the

front nine, making an second seeding necessary, and it wasnt ready for play until almost the end of

the summer. The pro shop was located in the old Highlands bomb shelter, which had been a popular teenage dance spot for many years.

Bob Baldock, a Fresno, California, golf course architect who had designed over 100

courses around the world, surveyed the land and declared it ideally suited for a championship 18-

hole course. He not only designed it but also supervised construction, with much of the work being done by

Sue Weinman and Janeen Daly

Edward Weinman

BOISE Spring 2011

energetic weekend and evening volunteer members anxious to get their club underway and eager not to exceed the $150,000 budget. One of their biggest jobs was planting the hundreds of trees, mostly blue spruce and pines, bought for next to nothing from a generous friend of the Smith family. (Many still line the fairways today.)

The clubhouse, swimming pool and tennis courts were estimated at an additional $60,000, and were added over the next few years as new members were recruited and funds became available. One of the original members was Dick Adams, a local painting contractor. But when his good friend

Richard Smith first asked him to join, he wasnt too interested.

Neither my wife nor I played golf at the time, Adams remembers, but our kids were

swimmers, so when Richard came back the second or third time and told us about the swimming pool they were planning, we decided it might be beneficial for us. Ive never

been sorry.With help from original board member Alex

Findlay, Adams pushed for a competition-sized pool so that the club could organize a swim team and compete against the YMCA and other local teams. After a couple

BOISE Spring 2011

of years, Adams and his wife decided that they ought to learn to play golf, and theyve been active members ever since. Dick got his first hole-in-one at Crane Creek just last year on number 12, but most of his favorite memories of the course have to do with the abundant deer and other wildlife that seem to take quite nicely to the country club life.

We were up on 13, Adams recalls with a grin, and I was just lining up my ball to tee off when this fox walks up the trail and stops right in front of me. I couldnt hit my ball, he was too close, and he acted like we werent even there. We just stood there waiting, and all of sudden he took a little pounce and got this little vole. But instead of taking off, he lies down right there in front of us and starts playing with the darn thing. We just waited patiently, and finally he got up, tossed the vole in the air and dropped it in his mouth, and walked off. Id never seen anything else like that in my life.

The golf pro is the heart of any country club, and though he wasnt there very long, Chuck Chronister got

things off on the right foot. The club went through a few morelike Bud Sower, who gave the Adamses their first lessonsbefore Stoney Brown came in from Colorado to take the reins. Considered by most to be the consummate golf pro, Brown ran the Crane Creek course for 28 years, a tenure of rare length in the golf world.

A good pro means everything to a country club, explains attorney Jody Olson, a second-generation

member. We all thought Stoney was the best professional in the Northwest.

Olson was in high school when his father joined the club.

My dad was actually given his membership by his employer, Ray Cole, as a

Christmas bonus one year, Olson remembers. My parents loved it, and I thought Id died and gone

to heaven. Id play 36 holes a day up there, even in the 100-degree summer heat.

One of Olsons earliest memories of Crane Creek is playing with pal Dick Copsey and their fathers while they were still students at Boise High in 1964. He joined on

Tony Cantrill Karen Marmillion

Mike Mooney, Jack Bunker and friends Diane & Greg Luce Jim Reid

BOISE Spring 2011

his own when he graduated from college, then left town for a number of years. But when he returned in 1992, he moved to the Highlands and joined up again. He served as president of the board of directors in 2003-04, one of the more tumultuous periods of Crane Creeks history.

During Mike Wilsons presidency, just before Olsons, there was a very close and contentious vote on a $1 million remodel of the clubhouse and golf course. The fallout from that cost the club about a third of its membership. When the course was shut down for five months to upgrade greens and bunkers and replace a number of aging blue spruce with more open deciduous species, the dissention continued. Then long-time general manager Barry Beavers left the club and Stoney Brown followed him not long after.

Ben Hay was hired as the new general manager and Ron Rawls became the new golf pro, and once the clubhouse remodel was completed in 2006, things began to settle back into a normal routine.

Of course as it turns out, says Olson with a smile, the change is fabulous. It reminds me of friends visiting

Karen Marmillion

Jim Reid Becky Kawano & Mike Goffin John Hutchinson

0 BOISE Spring 2011

Sun Valley and asking when the great days were, and being able to tell them that the great days are right now. Crane Creek has never been a more enjoyable club to belong to.

But you know what they say about remodelingonce you start, its tough to stop.

Each year since then weve gone around and done another area, explains Hay. The fitness room downstairs in the clubhouse was first. A $100,000 makeover of the tennis courts followed that, including new furniture, a new office and a new pro shop for Tennis Director Adam King, who came on board in 2007.

Along with a new ceiling for the indoor courts and new windscreen on the outside courts, adds King. The tennis facility is getting to be pretty state-of-the-art, and one of the finest in the area.

Last year, to accommodate a swim team program with over 100 young members, the club tackled the swimming pool, to the tune of $750,000, remodeling all the dressing rooms and bathrooms and adding a full-service kitchen on the patio. The directors also took a suggestion from Dick

Adams to heart and put in a 2,000-square-foot deck next to the food service area that looks out over the 10th fairway. And plans are still in the works to upgrade the pool itself.

The golf program has grown under Rawlss supervision as well. In-house there are two mens leagues and a more casual womens league, all following five-

week sessions. Two more womens groups play Tuesday and Thursday mornings. A friendly

cross-town rivalry with Hillcrest Country Club rears its head each year with a mens match thats been going on for 16 seasons, and the annual Tri-Club, a tradition more than 40 years

old, pits the women from Crane Creek, Hillcrest and the Plantation against each other in an annual

competition that features one round at each course.Our golf committee has been committed to keeping

Crane Creek in the forefront of the sport, says Rawls proudly. Weve taken part in the Boise Open ever since it started 20 years ago by hosting a Pro-Am day up here. Weve also hosted a number of United States Golf Association local qualifier tournaments over the last five years.

But the big story at Crane Creek over the past three years has been the

explosion of its tennis program. The sport has grown more than 30 percent

nationally, and under Adam King the club has done even better than that.

Joel Hickman, Ron Rawls (Current Head Golf Professional) and the rest of the 1978 BSU Golf Team Clark & Sydney Fidler and Friends

BOISE Spring 2011 1

In 2007 Crane Creek hosted the Big I, a national junior tournament that features the best junior players in the country. The girls championship trophy never left town, as Boises own Madeleine Sheils bested all comers. The club has also hosted the Pacific Northwest Golf Association Cup, a team event that brought amateur players from Canada, Washington, Oregon and Idaho. Its all part of the clubs ongoing search for events that fit the scope of what Crane Creek has to offer.

But the big story at Crane Creek over the past three years has been the explosion of its tennis program. The sport has grown more than 30 percent nationally, and under Adam King the club has done even better than that. After working outdoors in the Florida sun and humidity for ten years, the New Zealander truly appreciates the four seasons Idaho has to offer.

In my three years here, weve grown from 5 United States Tennis Association teams to 13. Our junior programs, in particular, have really grown. We have about 100 kids a week up here year-round, anywhere from age 4 through 17. Our 3 adult mens teams and 10 adult womens teams add another 160 to that, so we keep pretty busy.

The adult leagues compete around the valley, each team playing two singles matches and three doubles matches each week, and King is proud to say they compete pretty well. In addition to his full-time staffa Head Pro and an Assistant ProKing taps into the local market for coaches to help handle the very popular summer camps for children.

Mike Wilson Robert F. Rice

2 BOISE Spring 2011

Its like a day camp, he says. Along with tennis there are soccer and a lot of other activities, including a golf clinic once a week. Its a really well-rounded program.

This past winter Crane Creek hosted seven USTA events and two adult USTA tournaments, but the real feather in its cap came with winning a bid to host three sectional tournaments. The event includes the entire intermountain regionUtah, Nevada, Colorado, and Idahoand will bring all the top junior players from those states to Crane Creek in 2011.

With all this activity, King has yet another goal. I dont think we need to expand in terms of courts yet, he says, but we need to cover two more of our existing courts because our winter programs are so popular. He hopes to get the job done in the next couple of years.

And dont think the golf course is immune to remodel fever. Two years ago, after more than 10 years

of discussion and negotiation, the club finally acquired an additional 18-acre parcel of Highlands land at the top of the canyon. Jody Olson and his successor, Mike Moore, spent many hours talking with Richard Smith and his son, Geoff, laying the foundation for a deal. By 2008 Diane Bagley, Freds daughter, had become active in the

Highlands and took on the project.At Dads encouragement, I worked with Ben

[Hay] and his committee, Diane recalls. We took a little different approach and figured out a way to make it work for both parties. In the end, we were able to reach an agreement. Mind you, the two people who worked on it the most,

Ron Sargent and I, dont golf. We laugh about it all the time, that they left it up to the skiers

to negotiate this deal. But its going to be a lovely addition. Its going to rock their world.

Dave Druzisky, a rising star in golf course design, had created a master plan for the course in 2000, while he was living in Phoenix. He has since moved to Eagle and

Crane Creek prides itself on being a neighborhood institution. Families

have grown up there for more than 40 years, and in fact the club

will be celebrating its 50th anniversary in 2013.

Crane Creek Managers: Ben Hay, Yonna Buffaloe, Gordon Anderse, Andrea, Adam King, Che

boise magazine spring 2011

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