steamboat living magazine

LIVINGLIVINGSPRING 2015

An inside look atRoutt County’s cattle

Cabin to Craftsman:

A novel home on Maple Avenue

brands

Homegardenand

special section

2 | Steamboat living | Spring 2015

Spring 2015 | Steamboat living | 3


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FROM THE EDITOR

I haven’t always been a writer. One of my fi rst conscious efforts to write came in college when our Western authors professor gave us a choice between taking a fi nal exam or writing a short

Western-themed story. Consummate slacker that I am, I chose the story (no study-

ing!) and proceeded to espouse upon how I earned the nickname “Loosegrip” during branding at our family ranch in Cody, Wyoming.

While the story has thankfully long disappeared, it revolves around having slippery hands at a crucial juncture in the branding process, thereby letting said calf escape and wreak havoc around the pen, kicking up mud, knocking over barbecues and even careening into the Budweiser keg.

“Way to go, Loosegrip,” ranch manager Hugh admonished, seal-ing the nickname into stone.

Subsequent visits did little to up my prestige. Like when I forsook the customary steed to help round up cattle on my mountain bike, resulting in manure stripes up my back. Or the time we tried to prime the carb of the ranch’s heirloom ‘57 Chevy Bel Air Sport Coupé, only to see it burst into fl ames and nearly burn the barn down. Since our own car’s battery was inside it (another doofus move), we had to run down the road to fl ag down none other than Hugh again.

Come to think of it, I could have a whole gaggle of nicknames from my time on the ranch.

But that’s not how it plays out here in Routt County, where ranches — as well as its brands — have been here far longer than skiers and riders have been schussing Mount Werner. And instead of urban cowboys like me showing up to meddle, they’re run by some of the best hands in the business.

We pay homage to them, and the marks that identify their long-standing ties to Routt County, in this issue’s Brand Stand feature, which pays tribute to the likes of the Mongers, Fetchers and brand inspector Daren Clever who are out every spring tagging their calves with their telltale insignia.

While they’re going about their branding business, plenty of the rest of us in town are scurrying about in another surefi re sign of spring — sprucing up our homes and yards after surviving another round of Old Man Winter.

For that, this issue also features our special Home & Garden supplement, which profi les some of Steamboat’s certifi ed Master Gardeners and offers tips on everything from maintaining gardens and lawns to siding and roofs.

If only I had such a resource for my early branding exploits. It might have saved me an embarrassing moniker.

— Eugene Buchanan

We asked our staff: What is your sure sign of spring?

Suzanne Schlicht

Publisher

Lisa Schlichtman

Editor in chief

eugene buchanan

Magazines editor

Laura tamucci

Local sales manager

Jim Patterson

Assistant editor

Lindsay Porter

Creative services supervisor

Steve balgenorth

Circulation manager

Photographers

James Garcia, Joel Reichenberger, John F. Russell,

Tom Ross and Matt Stensland

advertising sales

Jenni DeFouw, Lori Griepentrog,

Deb Proper and Kathy Wichelhaus

advertising design and production

Veronika Khanisenko, Mack Maschmeier,

Chris McGaw and Jessica Wagner

Steamboat Living is published three times a year, in April, July and October, by the Steamboat Pilot &

Today. Steamboat Living magazines are free.

For advertising information, call at 970-871-4235. To get a copy mailed to your home,

call 970-871-4232.Email letters to the editor to

[email protected] or call 970-870-1376.

When the snow melts off the Core Trail so I can enjoy evening

runs.

Canine land mines

reappearing.

Waking up to the sun rising and the birds

chirping.

When the cranes come back to Crane

Town USA.

Two words: spring break!

When you start to see more green than white!


Departments8

Quick HitsDinosaur National Monument turns 100, Cogma bikewear,

a surfboard builder in the ’Boat and more.

13Scuttlebutt

Fat bikers head to Yellowstone, locals visit the Hahnenkamm,

lawyers in love and the original ski bike.

465 Minutes With

Strings’ new Music Festival Director Michael Sachs.

Special section16

Home & Garden Green thumbs rejoice with

these gardening and home maintenance tips from Routt

County’s experts. Plus: Master Gardeners and a novel home

on Maple Avenue.

Feature40

Brand StandFrom Steamboat Ski Area to Smartwool, a herd of well-

known brands have long called the Yampa Valley home. But before them all came brands

tied to the town’s ranching roots.On the cover: To highlight our special Home & Garden section, professional hand model Tyler Jacobs cradles a daisy, a flower that flourishes in the Yampa Valley. (Photo by John F. Russell)

EXPO 2015

Mark your calendar! Start your summer projects here.

May 16 Steamboat Community Center 1605 Lincoln Ave.

32

A stained glass window by artist Jorge Torrella inside the “Burroughs” home on Maple Avenue.

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sell


QUICK HITS

a man and his board

You’d think local carpenter Paul Hobson might be tired of plying his trade by the end of each day. Not so. You can fi nd him inside his garage building wooden

surfboards under the brand name Estrus.So far, he’s made eight such boards out of balsa and red-

wood, including longboards, SUPs and this, his latest creation, a 7-foot Fish he calls “the world’s shortest long board.” We caught up with him for his take on building surfboards in Steamboat Springs.

Inside a local carpenter’s surfboard hobby


People like them because they’re built from scratch; you can’t find too many things like that anymore. They’re throwback retros between the old hollowed-out logs of yesteryear and today’s cutting-edge shapes. Every board is an improvement over the previous one.

They take about 40 to 60 hours to make. There are two types: skin-on-frame boards, which have a wood skin over a skeleton, like building an aircraft wing; and shaped, where you hollow-out and glue pieces of balsa together with redwood stringers and then shape it down.

I’m not trying for perfection. They’re works of art, but I’d rather have them surf well than look good. They’re going to be incredibly collectible some day.

I got the name from independent record company Estrus Records. It was a semi-masochistic label — think the cartoons in Playboy. Every board is a powerful statement you can ride.

Chicks dig them; I’ve heard people’s girlfriends say, “Wow, sweet board.”

I like the DIY ethos of doing something from start to finish.

I’m not trying to create a little cottage industry. I’m doing it because I love building — and riding — them.

My next design is a balsa-skinned, racing/touring SUP. But I’ve got boards all over my house now; I’m running out of room.

Both the process and end product are cool. People don’t get that I’m doing this in my garage.

I had the best ride of my live on the first board I built. But you never know how they’ll surf until you get them out there.

It’s kind of strange to build them here, but it keeps me in touch with the

surfing mindset. I can’t go to the beach every day, but I can go to my shop.

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In a community defi ned by its pas-sion for adventure, but perhaps not its style, Karen Tremaine and Clint

Ball are redefi ning cycling’s standards.When they fi rst met, Clint was selling

vacation rentals and Karen was a pro rider and massage therapist. Both shared a desire to be different, giving birth to the bikewear brainstorm. They’ve come a long way in four years.

At fi rst, Karen designed and Clint sewed. When things were right, they went into production, with their fi rst product out last winter.

“It took a long time to source the materials and dial in the styles, but last summer we sold almost everything we made,” Clint says.

Made of high-performance synthet-ics, the line consists of coed bikewear emphasizing function and fashion. It all comes straight from the heart and is

fi eld tested in Steamboat. “Cogma is who we are,” Karen says.

“It’s different.” A play on the word dogma, which is

a belief a group lives by, the company is “everything but orthodox,” says Clint, “complementing a youthful feeling of liberation. It’s bikewear for those who choose the trail less traveled.”

Sales are booming for clothing that lets you après right after riding, from the top-selling Gomer and amiShtek men’s short-sleeves to Suzi Q shirt and Kens-ington Pleated Skirt for women.

“We’re living the life of what the brand is all about,” Karen says, adding that a Kickstarter campaign is funding their next round. “Looking good, having fun and riding hard don’t have to be separate categories.” Info: www.cogmabikewear.com

— Ariana Kocik

CATCHING UP WITH Cogma bikeware

QUICK HITS

Bikewear from the ’Boat: Clint Ball and Karen Tremaine show off Cogma’s cycling clothing.

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QUICK HITS

While 100 years might not seem like much to the dinosaurs bur-ied beneath its sandstone hog-

backs, it is to Dinosaur National Monument. On Oct. 4, 1915, 80 acres of fossil-rich

land were set aside by President Woodrow Wilson as Dinosaur National Monument to protect “an extraordinary deposit of Dino-saurian and other gigantic reptilian remains of the Jurassic period.” The designation came after Carnegie Museum paleontologist Earl Douglass discovered eight vertebrae from an Apatosaurus in 1909. A second proclamation in 1938 expanded the monu-ment to 210,000 acres in the Uinta Moun-tains of Colorado and Utah.

The monument recently re-opened and expanded its 7,000-square-foot Quarry Visitor Center and 10,000-square-foot Exhibit Hall. The Visitor Center offers a

movie auditorium and exhibits showcasing the area’s homesteading history, petro-glyphs, geology, paleontology and rivers.

Located over the Carnegie Dinosaur Quarry, the Exhibit Hall exposes more than 1,500 dinosaur bones as they were depos-ited 149 million years ago. It also includes three-dimensional, life-size dinosaur fossils and casts, including skeletons of a juvenile Camarasaurus, a life-size Allosaurus and the fossilized bones of a Stegosaurus.

“This anniversary is a perfect excuse to remind ourselves why Dinosaur is such a special place and kick start a second century of stewardship,” says monument Superinten-dent Mark Foust, adding that special com-memoration events and projects will take place this year from April through October.Info: www.nps.gov/dino, 435-781-7700

— Eugene Buchanan

Dino celebrates 100thLogo, buttons, app commemorate centennial


Fleischer Fans

Steamboat Scuttlebutt

What would you do if you raced Austria’s notorious Hahn-enkamm 10 times in the World Cup and were invited by the host to come over and celebrate the race’s 75th anniversary?

If you’re two-time Olympian Chad Fleischer, you round up seven buddies from Steamboat, and a few other clients and friends, and take them up on their offer.

“A lot of guys had been asking for me to put something together,” says Fleischer, whose best showing in the race was seventh. “So this seemed like the perfect opportunity.”

In all, the posse spent fi ve days skiing Austria’s Arlberg region of St. Anton under picture perfect blue skies before heading to Kitzbuhel for another fi ve days for the hoopla of the Hahnenkamm.

“It was pretty crazy,” says Fleischer, who upon return headed straight to the World Championships in Beaver Creek for two weeks. “It’s the Super Bowl of ski racing.”

Hahnenkamm or Bust: Fleischer and his followers amped up in Austria.

(Photo courtesy of Mike Famulare) Feeling witty? Send in your best caption for this photo and we’ll run the winners in our next issue. The best will win a Chamber Bucks gift certifi cate.Email your caption to: [email protected]

Caption Contest!

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all in the FamilyIn last year’s Best

of the Boat contest, local attorneys Sally Claassen, Kris Ham-mond and Randy Klauzer were voted the top three best lawyers in Steam-boat. Hammond wasted no time in noting that all three were also gradu-ates of The Colorado College, sending in a notice to the school’s alumni magazine.

Together, they’ve been lawyering in Steamboat for a com-bined 93 years and are all friends.

“We didn’t cross paths at CC but met here in Steamboat while suing each others’ clients,” Hammond says.

Scuttlebutt (continued)

Lawyers in Love (with Steamboat): 2014 Best of the Boat winners Sally Claassen, Kris Hammond and Randy Klauzer.

Steamboat in the new York timesNice job, local PR folks. This spring, Steamboat Springs was

the feature of an off-the-slopes travel story in none other than The New York Times, calling attention to the town’s restau-rants, hot springs and more.

Calling the town “a snow globe fi lled with champagne powder snow, cowboys and gold miners,” the story leads with a photo of E3 Chophouse and goes on to tout bistro c.v., Elkstone Farm, Aurum, The Barley and more. For that, we can forgive one of its other lines: “All of this has happened in the heart of hunting, ranching and very unhip Routt County ...”

bhutan or bustWhile those of

us are wetting our lines in the Yampa this spring, local fi lmmaker Greg I. Hamilton will be doing so a bit more off the beaten path ... in Bhutan. Ham-ilton, a Sundance-nominated director who spent 10 years working at War-ren Miller Films, is heading to the remote Buddhist kingdom in April to produce “Power of the River: Expedition to the Heart of Water in Bhutan.”

His fi lm will explore the threat the country’s rivers are facing from hydro dams woven around the chase to catch the elusive and endangered golden mahseer, the world’s hard-est fi ghting freshwater fi sh. Guided by Karma Tshering, who shares the culture of the last true Himalayan kingdom, the fi lm is intended to rekindle reverence for our planet’s wildest places.

“In a place where happiness is a higher goal than money, perhaps anything is possible,” Hamilton says.


Feeling good about your fi rst fat bike foray up Emerald? That’s peanuts compared to other fat bike pursuits. In January, locals Steve Palmquist, Robert Orr and Erik Lobeck headed to Island Park, Idaho, to race the 200-kilometer-long Fat Pursuit through Yellowstone. Out of its 50 frost-bitten riders, Lobeck took eighth, Orr ninth and Palmquist 11th, all fi nishing at about 18 hours.

“That was my fi rst snow bike race,” says Orr, calling the conditions about as good as they could get. “I’d never ridden that far on a fat bike and wasn’t sure how I’d like it, but it was great. I bought a bike as soon as I got home.”

In March, Lobeck headed farther north to race Alaska’s 350-mile Iditabike, which he qualifi ed for in the Fat Pursuit, while Orr set his sights on terra fi rma by racing the 750-mile Arizona Trail Race from the Mexico to Utah border, including a 24-mile carry down and up the Grand Canyon.

“That one will be a little hotter than our fat bike race,” he says.

the original Ski bikeOkay, all you high-

tech, ski bike afi cionados: It’s time to tip your hats to the wintertime, pedal-ing pioneers before us.

“This picture is of a ski bike we made in the ’60s,” says longtime local rancher and skier Jay Fetcher, crediting his brother, Ned, and father, John, for the contraption. “It was originally called a Jack Jump, and my dad copied it from eastern ski areas. It worked great. We used it on the rope tow ski hill at the ranch. It was made from the survivor of a pair of broken skis. Our ranch foreman had only one hand and didn’t ski, so he used it a lot.”

As for the actual riding, he adds that it was primitive at best.

“It was pretty much the same technique people use today, except we wore overshoes instead of short skis.”

Fat Bike Boys: Erik Lobeck, Robert Orr and Steve Palmquist after surviving Yellowstone’s Fat Pursuit.

Fat Pursuit

Eight-inch-travel ski bikes, eat your heart out.

Director/producer Greg I. Hamilton at the Sundance Film Festival.


EXPO 2015

Mark your calendar! Start your summer projects here.

May 16 Steamboat Community Center 1605 Lincoln Ave.

Steamboat’s long, snow-filled winters can take their toll on your home. Here are a few mud season

tips to maintain your home’s value and catch issues before they become expen-sive repairs.

Exterior inspectionWalk around your home’s exterior to

inspect roofs, walls, windows and the foundation.

Roof: Climbing up on your roof isn’t necessary. Identify problem areas with a keen eye or binoculars. Have any shingles shifted, or are they damaged or missing? How about shingles that are popped up? Any water spots on ceilings or drips down an exterior wall? All of these issues can lead to leaking roofs and require attention.

Walls: Look for trouble spots like water stains, cracks, damaged areas or knots that have popped out, especially under eaves and near gutter down-spouts. Water stains normally indicate that your gutters are not adequately containing roof runoff, or you have a flashing problem. Openings like miss-ing wood knots or damaged areas may create entryways for insects or other critters.

Foundations: Inspect any visible foundation cracks. Repairing them isn’t a DIY job; bring in a foundation specialist with an injection system to chemically bond cracks.

Decks and patios: Whether wood or composite, clean your deck annually with warm water and mild detergent. If the finish is compromised, schedule a clean, stain and reseal. Also look for any damaged or warped boards that need to be replaced.

Windows: Have condensation or a light haze inside the glass on your double- or triple-paned windows? If so, the pane’s weather seal is compromised and that window should be replaced.

Interior window condensation can lead to sash mildew, which needs to be treat-ed with a bleach solution and then the sashes sanded, stained and varnished.

Interior maintenanceGeneral cleaning: Focus on areas

that get neglected during winter. Dust or vacuum baseboards, window cas-ings, tops of wall-mounted cabinets and ceiling fans. Launder or dry-clean fabric draperies, duvet covers, pillow shams, comforters and throw pillow covers. Use a damp cloth to clean wood and vinyl blinds. Vacuum upholstered furniture and rotate and turn mattresses. Spring is also a great time to rent a carpet cleaner for high traffic areas, or call in a profes-sional firm for deep cleaning that will also remove dust and other allergens.

The kitchen deserves a little love as well. Wash your range hood, backs-plashes and cabinets with warm water and mild detergent to remove residue. Remove and clean the filters from your range hood. In bathrooms, soap residue, heat and humidity create mold and mildew; clean them throughly. Look for missing grout or caulk, as these spots lead to water damage if not repaired.

Heating systems: Spring is a great time to get your heating system checked by a professional. In-floor radiant heat-ing has parts that can wear out or fail, including expansion tanks, zone valve springs and control boxes. Your boiler deserves a yearly check up as well. Look for leaks or corrosion.

Leaks: Look under the kitchen and bathroom sinks. Are your connections tight, any wet spots or new water spots? Also, check washing machine hoses for cracks, bulges or dampness.

— Doug Starkey Doug Starkey and his wife, Cathy, own and operate Four Seasons Property Manage-ment, www.fourseasonssteamboat.com, 970-819-2728

Mary, Mary, quite contrary, how does your garden grow? Mary and everyone else will be able to answer this with a resounding “quite well” after reading this issue’s special Home & Garden supplement. Inside, you’ll find tips on everything from timing blooms and irrigation hints to sprucing up the yard and home maintenance sugges-tions. You’ll also find special profiles on Routt County’s growing legion of Master Gardeners, who are all ready and willing to offer more advice. Who knows? It could well become the most important tool in your shed.

16Home maintenance

18Painting

19Yard maintenance

20Vegetable garden

23Selling your home

25Routt County’s

Master Gardeners

32Cabin to Craftsman:

Inside a novel home refurbish on Maple Avenue


Home maintenance

Homegardenand

special section


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Peter Sloop of Sloop Painting has been putting brush to board since 1998. Here’s his take on

maintaining paint coverage on every-thing from siding to decks.

On our environment: Steamboat’s elevation, sun exposure and moisture can quickly wear down exterior stains and paints. Don’t neglect them; an ounce of prevention can increase their longevity and look.

On siding: Re-coat rough-sawn cedar siding with a semi-transparent, oil-based stain every two to three years, especially on southern and west-ern exposures. Northern- and eastern-exposed walls can last a year longer. Look for faded areas, warping and discoloration.

On decks: With intense sun and

dryness in summer and snow, ice and low temperatures in winter, decks here take a beating. Re-coat traditional redwood/Douglas fi r 2-by-5 decking and railings with stain every summer. Sweep free of dirt and debris and pow-er wash or use a hard-bristle broom to remove water stains beforehand.

On water marks: Ice dams often drip down a home’s fascia onto siding and trim, creating water marks. Pres-sure washing these areas with a high quality, 3.5-gallon-per-minute, 3,500-psi washer will reduce and/or remove these water stains. Apply at least one coat of high quality stain to these areas afterward.

On applying: In general, hand brushing will yield the best look and overall durability of the wood substrate

as the technique penetrates deeper than rollers or spray. If you’re on a tighter budget, you can spray and then back-brush afterward to impregnate the stain into the wood’s pores as a less expensive alternative.

On stains and paints: A medium-tone stain will stand up to UV light better than a clear stain. For paint, a high-quality, 100 percent acrylic latex paint will last the longest. Most major brands of stains and paints specifi c to each end use are available at area paint stores. But bear in mind you get what you pay for. A $10 gallon of paint or stain won’t even last one season in this climate. Better to invest in a higher-quality brand up front. Expect to spend between $35 to $55 per gallon for qual-ity paint or stain.

Painting tips

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Want a lawn worthy of croquet? Heed this advice from Gecko Landscaping’s Dave Ince.

Aeration: Aerate your lawn in spring and fall to break up compacted soil, improving moisture retention and root growth and alleviating funguses and other turf diseases.

Power rake/thatch: Removing thatch increases moisture retention, stimulating root growth and lessening irrigation. Rake and remove clippings.

Fertilization: Fertilize three times a year. In spring, use weed n’ feed to deter weeds that thrive in high mois-ture. In summer, use a high-nitrogen fertilizer. In fall, use a slow-release fertilizer with higher phosphorous and potassium content to stimulate root growth.

Mowing: Mow regularly enough to prevent cutting more than one-third of the grass blade, allowing grass to grow longer roots, shade roots and prevent water evaporation.

Irrigation: Use water wisely. Evaluate your system for defects con-tributing to water loss, and focus on effi ciency and adjustments (crooked and “over-coverage” heads lead to ex-cessive use). Consider new water-wise irrigation heads, which use 50 percent less water. Also check your irriga-tion clock. Smart controllers and rain sensors offer water-wise functions to decrease water use based on detect-able moisture.

Irrigation start up

1 Slowly fill your irrigation system, listening for the noise to stop.

This indicates your mainline is hold-ing water and has no leaks or breaks.

2 Go through each zone via the irrigation controller. Check to see

that each head is covering its area properly. Look for crooked heads, over spray, fingering streams and leaks. Adjust or replace problem heads. Walk drip zones to check flow.

3 Set your controller, adhering to water restriction days. If there

are no restrictions, water every other day before sunrise. Set rotating head zones at 30- to 60-plus minutes, spray head zones at 15- to 30-plus minutes, and drip/micro spray zones at 15 to 60 minutes. (Spray head zones disperse three times more water in the same time as rotating head zones.)

4 Start lightly and increase water-ing times as summer dictates. Use

a hose to hit extra dry spots instead of increasing the zone time.

— Kyle Pietras

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Veggie primer

Want to grow your own veg-etables? Here are some point-ers from the CSU Extension

Offi ce’s Todd Hagenbuch. Growing season: With only 59

growing days without temperatures dipping below 32 degrees, the length of our growing season is the biggest limit-ing factor to gardening in Routt County. Choose plants that can withstand temperatures down to 28 degrees, and the growing days increase to 102. Get help to decide what risks you’re dealing with whether you live in Yampa, Craig or Steamboat.

Microclimates: Not only is our weather variable, but so are our yards. Every yard has microclimates infl uenced

by trees, buildings, shade, soil and slopes. Look at how the snow falls in your yard. Are there drifts, while other areas are bare? Wind, sun and moisture variations affect what you can plant where.

Beds: Are you going to plant in a raised bed, containers or the ground? Raised beds and containers allow you to better control soil type, but they increase your investment. Grow in the ground and expect soil variations from neighborhood to neighborhood and even within your yard. Collect a sample to determine what you need to add to help your garden grow. Soil-testing procedures and kits are available at the extension offi ce.

Grouping: Group vegetables to-

gether according to sunlight and water requirements. Some plants need less water than others, and others, like beans, more.

Beware the frost: When an early frost is forecast, cover your crop to keep it producing. Covers can be simple or elaborate. Hint: Hang C7 or C9 holiday lights around the vegetables under the cover to produce heat.

Get help: The Routt County CSU Extension offi ce offers information on growing vegetables, fl owers and more (visit its new Garden Library), as well as trained Master Gardeners ready to offer advice and perform site visits. They’re available for consultation every Saturday at the Farmers Market.

WHAt to GRoW In StEAMBoAt Hardy veggies tolerant of light frost and low daytime temps (40 degrees): Spinach, lettuce, kohlrabi, broccoli, cabbage, radishes, turnips, peas, onions. Semi-hardy veggies less tolerant of frost, but good in 40- to 50-degree temps: Beets, carrots, cauliflower, parsley, parsnip, potatoes, Swiss chard. Tender veggies needing warm days (above 55 degrees) and no frost: Beans, celery, corn, cucumbers, summer squash.



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10 tips for selling your home

Getting your house or condo ready to put on the market can be daunting, but not if you

put together a game plan and stick to a checklist. Buyers have a certain expecta-tion when looking at a property. They want it to be clean, updated and avail-able for showings. In today’s competitive market, you can never replace some-one’s fi rst impression, so set your prop-erty above the others with these tips.

de-clutter! Grab your bins and start packing. If it’s summer, pack up the winter clothing and get it out of the house. Clearing out a closet so it’s only half full gives the appearance of a larger one. Rent storage space if you need to, but less stuff means more room for the buyer.

organize Get the garage equipment organized. It will amaze you how much gear the kids have outgrown. Get rid of it. Same thing in the kitchen and bathrooms. Buyers will open drawers, so tidy them up also. Most importantly, de-personalize your home. Buyers get distracted looking at family photos or keepsakes; they can’t visualize making the home their own.

lighten it up Make sure all light fi xtures are working. Change burned-out bulbs and put in higher wattage

ones. Buyers want sunlight. Open drapes, turn lights on and clean the windows.

Keep it neutral Even though you might like Broncos orange and blue, the buyer likely won’t. Keep it neutral. Paint brightly colored rooms in a subtle tone. Same for furnishings. Replace that destroyed couch from college, and rearrange. A small investment can go a long way. Consult an expert to walk the house for advice on colors, furniture and staging.

Clean, clean, clean Go where no man has gone before (or at least in a very long time). Clean inside and outside cabinets and windows, repair grout and clean carpets and high corners. Don’t skimp. Call in professionals as needed.

Home is where the kitchen isFamilies spend a huge amount of time there, so make it inviting. Spruce it up without a total makeover. Do the appliances match? Are they damaged? A small investment can be appealing to a buyer. Another easy upgrade: Add new hardware to the cabinets and touch up the paint.

think seasonally If it’s winter, shovel the driveway, decks and walkways. If it’s Christmas, put up

holiday lights. In summer, re-stain decks, and plant shrubs and colorful fl owers. Put fl ower pots by the front door and reseed or add sod. Make that walk to the front door something they’ll remember.

no Felix or Fido We love our pets, but not everyone else does. Hide the dog bed, make sure the food area is clean and clean the litter box. Also, clear the pets out during showings (I’ve seen cats bite and dogs growl at potential buyers).

Sweat the small stuff Evaluate and fi x such issues as leaky faucets, broken light switches and non-closing doors. If you can see it, so can buyers.

Rely on a Realtor Hire a professional who knows how to market your property and put its best features fi rst to tell a story buyers appreciate and understand. And do your part. Keep the house clean and available for showings (and leave for them). It’s a team effort — your Realtor’s success is your success.

— Cheryl FooteLongtime resident Cheryl Foote has been a licensed Realtor since 1995 and is a broker associate at Steamboat Sotheby’s Interna-tional Realty, www.steamboatmountain-properties.com


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BRItnI JoHnSon Britni Johnson, 28, is all about keeping it local. A guide for Steamboat Powdercats in the winter and waitress and caterer come summer, the Master Gardener is a pro at growing vegetables and has her eye on becoming a nutrition therapy practitioner, all while helping others follow her Yampa Valley ways.

Steamboat Living: How did you end up in Steamboat?Johnson: I was ending my studies at Michigan State University and looking for a summer job away from the city. So I took a job with Rocky Mountain Youth Corps and had an incredible summer working on trail conservation projects. Save for a six-month hiatus working on a farm in Montana, Steamboat has been my home for the past six years. When you’re a gardener, who doesn’t love the challenge of our climate’s 59 frost-free days?

SL: What do you like about gardening?Johnson: Being outside, connecting with the earth, digging around in the dirt and nurturing something that will do the same thing for me. It’s therapeutic, both mentally and physically.

SL: How did you get into it?Johnson: I became interested in sustainable agri-culture in college. Then, while studying in India, I met a woman who was involved in Michigan State’s Student Organic Farm. It was fascinating learning how backwards our industrial agricul-ture system is. I later interned on an organic farm in Montana, learning how to grow food for a community. I hope to utilize those skills to create a viable, food/nutrition-based business here.

continued on page 26

Meet Steamboat’s Master GardenersSure, a lot of us have gardens. But few

among us have sprouted with the pastime

like Jack’s proverbial beanstalk, taking the

activity to new levels. These are our local Colo-

rado Master Gardeners, a registered service mark

of Colorado State University Extension used to

identify official accredited volunteers. They’ve

completed the necessary coursework and are

some of our town’s best. We canvased three of

them for their advice.

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SL: Is it easy to grow vegetables here? Johnson: No. But once you learn a few things about our climate, soil and growing season, it is possible. What you grow depends on how badly you want it and the lengths you’re willing to take. Two of our biggest hurdles are our clay-based soil, which has less room for oxygen and water percolation, and short growing season. Amending the soil is the fi rst step, followed by season extension practices. With just 59 days of frost-free growing, this is crucial. For plants to mature and bear fruit, you have to go to great lengths, from buying seedlings to transplant to using row covers, cold frames, high tunnels or greenhouses. SL: What vegetables grow best here?Johnson: Look for seeds that mature in less than 70 to 90 days, ideally in the 60-day range. Avoid planting tomatoes, cucumbers, melons, peppers, eggplant, basil and certain types of squash unless you have a heated greenhouse or container garden that can be wheeled inside and out. These need 100-plus days to grow and don’t like large temperature swings. Lettuces, other greens like kale, Swiss chard, arugula and spinach, radishes, turnips, parsnips, carrots, beets, potatoes, onions, garlic, bush beans, snap peas, kohlrabi, leeks, certain types of broccoli, caulifl ower, horseradish, mint, dill, parsley, chives, strawberries and raspberries are all cool-season crops that do well here.

SL: Any growing hints?Johnson: 1) Test/amend your soil, and make sure you have proper drainage; 2) Choose the right seeds and plant ac-cording to instruction, minding our last-frost date, which is typically between Memorial Day and Father’s Day; 3) Choose a sunny spot (six to eight hours a day for most plants; four to six for leafy greens) that’s sheltered from the wind; 4) Con-sider your fi nancial and time resources and if you’ll be around to water, weed and harvest; 5) Water — don’t let the soil dry out during the fi rst few weeks, after transplanting or during fl owering/fruit production; too much water can also be bad — irrigate when the soil’s top 2 to 4 inches are dry to the touch; 6) Educate yourself on season extension practices and fi gure out what works best for you.

SL: How do you know when to harvest?Johnson: Keep a garden log to track things like when you planted so you know when to harvest. Every seed packet lists a plant’s days to maturity. For certain vegetables, like greens, it’s pretty apparent. Others, like root vegetables, require more guess work. And there’s no harm in digging up a guinea pig for an early snack. Keep a good log, and the next year’s sea-son will be that much easier.

SL: Any common mistakes people make? Johnson: Don’t assume you can just throw seeds in and they’ll grow. Our climate and soil are fi nicky. Educate yourself on your microclimate and start small. Build up your confi -dence and then expand, in both space and varieties. Garden-ing is challenging. Problem-solving and persistence is key.

SL: Any other advice?Johnson: Start small, dig in and get your hands dirty. It’s the best way to learn. Do your homework by seeking out advice and resources within our community. Find someone to start a garden with you to make it more affordable and enjoyable.


AdElE CARlSon Arriving in Steamboat in 1982, Adele Carlson, 64, is the

horticulture supervisor for the Home Ranch and Clark Prop-erty Management Co., meaning she knows what grows in Routt County.

SL: Tell us about the Home Ranch garden.Carlson: Our farm-to-table program was the vision of general manager Clyde Nelson. He started thinking about it 10 years ago as executive chef, but 2012 was our first summer produc-ing with the potager garden outside the dining room. In 2013, we added the hoop house and fenced in 2 1/2 acres, which we now call Clyde’s Farm. Last year, we added an outdoor kitchen, chicken coop, another set of raised beds, an orchard, hops, a pond, strawberries and raspberries. This year, we’ll add more raised beds, hopefully as a children’s garden, as well as blueberries and cherries. We should have about 4,000 square feet in production this summer.

SL: What do you like about gardening?Carlson: I love being outside. Gardening is very rewarding and challenging. I love working with the soil, figuring out what plants work, which don’t, seeing the harvest of veg-etables and the flowers we use for ambience in our lodge and guest rooms. There’s always something to do and learn.

SL: How did you get into gardening?Carlson: I took the Master Gardener class in 2007 when I was landscaping and doing weed control in the pastures. That’s

where I learned the basics for vegetable gardening. Each year we put in 24 volunteer hours and 12 hours of education. My education hours are primarily on food production. I joke that I’m divided in half … one half producing organic food for our farm-to-table program and one half controlling weeds to have better hay for our horses and cattle.

SL: How unique is the Home Ranch garden?Carlson: Few guest ranches have a farm-to-table program. Clyde and Craig Singer, our chef de cuisine, have an amazing ability to take whatever we produce and turn it into mouth-watering dishes. Food is one of the reasons people come to the Home Ranch. Also, we get to interact with the guests daily. On Mondays, I do a tour of Clyde’s Farm for anyone interested, and guests can visit it anytime. It’s a great opportu-nity to talk about the farm and educate people on their food. SL: Any hints for building a greenhouse?Carlson: We have a Rimol 30-foot by 72-foot hoop house, cathedral-style with an automatic vent. The roof works great for shedding snow. We went back and forth on two things: whether to put in the automatic vent, which I’m glad we did as it opens incrementally as the temperature rises; and wheth-er to heat it — we didn’t, but are now looking at retrofitting it to stay in production year-round. Cold season crops survive in it during the winter, but they don’t thrive, which is also due to a lack of light.


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SL: What are the main benefi ts of a greenhouse? Carlson: Season extension. Our growing season is so short here that anything we can do to lengthen it is a plus. We grow herbs, tomatoes, eggplant, peppers, cucumbers and squash in the greenhouse in the summer and into the fall. When the outside beds are being put to rest for winter, the greenhouse is still going strong. We can also grow cool season crops earlier and later.

SL: Any favorite vegetables? Carlson: All of the cool season crops do great here — greens, kale, chard, spinach, broccoli, root crops (carrots, turnips, beets), potatoes and some herbs (parsley, cilantro, sage), straw-berries and raspberries. Most summer squash and cucumbers also do great. My favorites are raspberries, carrots and cucum-bers for their fresh-picked fl avor. I’ve also started growing red orach, a type of spinach that handles the summer heat better than spinach.

SL: Any growing hints?Carlson: Raspberries do great here as long as you keep up with patch maintenance. The best varieties are the ones that bear fruit the second year of a cane; the berries are ready for harvest from the end of July into September. Once the canes have produced fruit they die back. Removing them, mulching every fall and tying up the canes for winter helps prevent breakage from snow loads. Cucumbers do better if they’re trellised and the leaves pruned if they get too dense. They’re also susceptible to spider mites, so watch for leaf discoloration and tiny webs. A variety of carrots can overwinter as well. If they’re planted someplace protected without a lot of snow, they can be dug throughout the win-ter and are very tasty.

SL: Any landscaping hints?Carlson: Create microclimates for planting perennials. I do this with rocks. Arrange good-sized rocks with gaps for soil, allowing plenty of depth for roots. Fill the gaps with good soil and plant the perennials or scatter wildfl ower seeds. The rocks warm up during the day and help keep the soil warm at night, giving us the option of trying some plants from warmer zones.

SL: What common mistakes do people make?Carlson: Planting the same crop in the same place year after year without amending the soil. There are several ways to combat this — amend the soil each year, putting the used nutrients back into the soil, and use companion planting or crop rotation. I try to follow the rotation of root, fruit, leaf and legume.

SL: Any other advice?Carlson: Keep experimenting, never give up and talk to your neighbors and friends. Gardening in Routt County is al-ways a learning experience and work in progress. Something may work great one year and then be a complete failure the next.

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What is a CMG?A Colorado Master Gardener (CMG),

of which there are 35 in Routt County, is a graduate of the nationwide Master Gardener training system. The Colorado Master Gardener program is administered by Colorado State University through local county extension offices. Colorado Master Gardeners are given training that enables them to help the gardening pub-lic solve problems to foster successful gardening through sustainable efforts.

CMG volunteers assist CSU Extension staff in delivering knowledge-based gar-dening information. Annually, 1,500 CMG volunteers, serving 36 counties, donate

$1.2 million in volunteer time. Examples of service include providing informa-tion to people who contact extension offices with gardening questions; staffing diagnostic clinics; teaching gardening classes; writing articles; volunteering at local farmers’ markets; and mentoring community gardening projects.

Trainees may enroll as CMG volun-teers, which requires 60 hours of training and 50 hours of volunteer CMG service the first year. Each following year, a mini-mum of 24 volunteer hours are required, plus 12 hours of continuing education.

The CMG program offers training every-other year, on the odd year. Train-

ing is also available without a volunteer commitment (classroom training only) for a higher fee as a Colorado Gardener Cer-tificate Student (CGC). Training for each, CMG and CGC, is offered throughout the state, with classes featuring in-person and distance-education formats.

The basic curriculum includes 60 hours of classroom instruction, plus a local management session. Topics include botany, soils, entomology, plant identification, plant pathology, mountain and native plants, weed management, vegetable growing and more. Info: Routt County Extension Office, , www.cmg.colostate.edu, 970-879-0825

the master Gardener’s program has taught me so much and put me in touch with people with the same passions and interests. It’s one of the best things I’ve ever gotten plugged into. — Master Gardener Kathy Hockin

1809 Centra l Park Dr ive • Steamboat Spr ings, Colorado970-879-5667 • www.davidchaserugsandfurni ture.com

DESIGN STYLE COMFORT


MARY KAYE SCHoEnEMAnWhen Mary Kaye Schoeneman arrived in Steamboat

in 1980 with a nursing degree and a pair of skis, she wasn’t planning to grow roots in Routt County. But friends encouraged her to stay, sparking an affinity for gardening at high altitude.

SL: How did you get started?Schoeneman: My parents and grandparents always had wonderful gardens, and I love watching things grow. I love flowers, but as soon as I had my own acreage, I started growing vegetables. Gardening is relaxing and addictive — the more success you have, the more en-couraged you are to try other plants and locations.

SL: Describe your garden.Schoeneman: We have a 7-foot-high fence around our vegetable garden. All of our veggies are grown in 4-foot by 8-foot raised beds. Each season, we add new plants to grow.

SL: How was last year with all the rain?Schoeneman: It wasn’t a banner season for vegetables, especially in South Routt. It was cold and wet. Then came the grasshopper infestation. We had success with carrots, beets, lettuce, onions, chives, asparagus, rhubarb and raspberries — our raspberry bed is new, so it’s still getting established. The kale, kohlrabi, spinach, bokchoy and zucchini were all destroyed.

SL: You’re a connoisseur of growing tomatoes?Schoeneman: Last May, I bought and transplanted a to-mato plant, and it lived on the deck under an awning all summer. It languished. As fall approached, we brought it indoors to a sunny window, and it flourished. I named it Tom. I water it well, talk to it each day and fertilize it. To pollinate, I gently flick the blossoms with a ball point pen. I’ve gotten about 30 tomatoes from it. I’ll try to save some seeds and start them in late April.

SL: How about flowers?Schoeneman: My specialty is perennials. I get seeds from friends who have lived here a long time. I also buy high altitude grown stock. Flax is one favorite, but when I planted it in a daisy bed next to the horse pasture, the horses ate it. Every season, I move flowers around and start new beds.

SL: Any advice for those starting out?Schoeneman: New gardeners here get impatient with the shortness of our season. The process takes time. Get seeds that will flourish in our brief growing season. Do your homework and explore your particular area to determine which plants will produce for you. Also, be water wise. We use a system that mists the plants about 15 minutes each night depending on natural water fall. Start with good soil and experiment with light and how rain reaches the area, and note any microclimates that may exist. For flowers, select ones that are drought tolerant. Daisies and hollyhocks are two go-tos, but hol-lyhocks are biennials. Talk with a CSU Master Gardener: We’re always willing to help.

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The iconic, two-story Craftsman-style home that Susan Handloff and Bert Halberstadt built at 173

Maple Ave. downtown rose from humble beginnings.

At its heart is a simple log cabin, one of three constructed by Steamboat’s most famous author, John Rolfe Burroughs, upon his return to Steamboat in 1945 after spending four years in a Japanese pris-oner of war camp during World War II.

The 70-year-old structure, with its sto-ried history, inspired their vision for the home they eventually built around it.

“I was driving down the street and fell in love with the cabin and the tree outside,” Susan says.

Although she describes the original cabin, which had been added onto with a garage and second bedroom, as a mess, it was a mess that many people in town once called home.

“It seems like almost anyone who came to Steamboat rented the place at one time or another,” she says. “It was kind of like a

ski bum rental property.”Not anymore. Before moving forward

with the building project, the additions were torn down, and the structure of the cabin was restored. The foundation was reinforced with new concrete, the cement-chinked walls were painstakingly refur-bished one log at a time and the original wooden ceiling beams were refinished.

The cabin, which originally contained five small rooms, was transformed into the couple’s master suite, complete with large walk-in closet and large en suite with double shower, his-and-her com-modes and European-style sinks.

To maintain the cabin’s historic designa-tion, the main structure couldn’t be altered. Windows were rebuilt but their placement in the room could not be changed.

The cabin’s original front door was removed and repurposed into a frame for a one-of-a-kind stained glass win-dow created by Puerto Rican artist Jorge Torrella, a Steamboat Olympian. It was placed to the right of the home’s new

front door. The master is located just off the

front foyer, and a long hallway leads from the entryway into the new por-tion of the home, which includes a large kitchen, dining room and living room on the first floor. The rooms are designed to flow from one to the other, much like Burroughs’ prose, creating an open area for entertaining guests.

Two sets of large French doors lead out from the living room onto a deck that wraps around two sides of the home and offers views of Howelsen Hill, Emerald Mountain and downtown Steamboat Springs. Susan says the home is perfect for hosting intimate dinners or parties for up to 100 guests.

The centerpiece of the kitchen, built for entertaining, is a huge center island with a countertop made of African mahogany. They rub it with mineral oil to maintain its rich surface. Soapstone counters are used in the rest of the


Cabin turned CraftsmanStory by Lisa Schlichtman, photos by John F. Russell

Novel home arises from abode of famous novelist

Room with ado: The Burroughs’ cabin’s original five small rooms have been converted into the master suite with walk-in closet and master bath.



StrInGS tourThe Handloff/Halberstadt residence at 173 Maple Ave. will be featured on the 2015 Strings Kitchen and Garden Tour, which will take place from 9 am. to 3 p.m. July 19. Other featured homes are located in Strawberry Park, the Sanctuary and Anglers. There will be live music at each home, as well as Master Gardeners on hand to answer questions. Tickets for the self-guided tour are $40 in advance and $45 the day of. VIP tours, which include a gourmet picnic, are $75. The centerpiece of the kitchen is a huge

center island made from African mahogany.


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kitchen, and rectangular tiles are laid horizontally and in a herringbone pat-tern, with small, multi-colored rainbow tiles accenting the backsplash design.

Gorgeous hickory wood fl oors anchor the home, and a staircase off the kitchen leads up to the second fl oor, where there are two guest bedrooms, a large shared bath, a TV room and Bert’s home offi ce. Sloped ceilings and Craftsman-style win-dows keep the upstairs cozy.

All rooms showcase their eclectic col-lection of art. There are masks created by Puerto Rican masqueros and a series of silk screens by famed artist Omar Qui-nones — collected during and after four years Susan lived in Puerto Rico. Other artwork includes mixed media pieces and sculptures from artists in Israel and New Zealand, where Bert’s children live.

The entire 2,900-square-foot home has a gracious feel to it, and its rare blend of history and the latest in sustainable design make it special and uniquely Steamboat — a hybrid project that was part restora-tion, part remodel and part new build.

And now, three years after moving in, Susan and Bert love being full-time residents.

“We came here for the skiing,” Susan says. “And the tennis,” Bert adds. “For us,

it’s an ideal community.”

A hickory wood staircase leads up to guest rooms, a TV room and a home office.

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DeSIGn DetaILS Jamie Letson, owner of Letson Enterprises (www.letsonenterprises.com) served as the project’s general contractor.

The cabinetry throughout the house was built by Schroll Cabinets (www.schroll-cabinets.com) in Laramie, Wyo. The cabinets were designed by Al Rosenthal from Alpine Design Kitchens in Steamboat Springs (970-879-6962).

Laurie Beulow from Interiors with Altitude (970-870-9222) did the home’s tiling and countertops.

The home was designed by Steamboat Springs architect Rob Hawkins (www.hawkinsarchitects.com), who lives two blocks away in a restored cabin of his own. Bert and Susan said they wanted a house that was appropriate for Steamboat. “It’s a very arts and crafts, Craftsman-style,” Susan says. “Rob knew what we were talking about. We wanted the dimensions to be appropriate for the neighborhood and our pocketbook. Rob was easy to work with because he had a similar vision as ours.”

The chandelier over the dining room table is constructed of branches. The lighting throughout the house was sourced by Nancy Schwanke with Light Works of Steam-boat (lightworksofsteamboat.com).

The home was the first built under the city of Steamboat Springs’ voluntary Green Building Program (www.yvsc.org). All of its appliances are Energy Star rated, its wa-ter fixtures are low flow and the roof on the porch is constructed of local beetle-kill pine. The home is served by a computer-controlled Heat Recovery Ventilation system.

“The Dog House,” which was a separate building used by John Rolfe Burroughs as his writing cabin, was moved off the lot and eventually ended up at the Hayden Heritage Center (www.haydenheritagecenter.org), where it will be preserved as part of the museum’s permanent collection.

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brand stand

routt County ranchers leave marks of Western range days by dave Shively & eugene buchanan

Wayne Iacovetto brands a calf at Saddleback Ranch.

It’s May and local cattle rancher Larry Monger is sitting on the ground with his boot planted behind the hind leg of a calf at his cattle ranch along the lower Elk River. Hands wrapped around the other forefoot, he pulls

back to keep the calf still. His partner, son-in-law Justin Warren, kneels on the animal’s neck, bending the elbow of its front leg.

The animal squirms and bleats. An audible hiss and the smell of sizzling hair and hide permeates the air. The calf has offi cially entered the world of the marked, a T overlapping an H for all to see. Then it scrambles away in front of Larry’s wife, Mary Kay, who jots down its ear tag num-ber. Welcome to branding season in Steam-boat Springs.

For the Mongers, it’s a true family affair. Joining Larry, Justin and Mary Kay is their daughter Krista, as well as up to 15 other family members and friends. In all, they’ll brand nearly 150 calves each year with the ranch’s telltale T-topped-H they inherited from Larry’s great-grandfather, who regis-

tered the mark in 1898. “We still have no idea what it means,” Mary

Kay says. “The only thing we could come up with that went with the H and the T was High Tide, so that’s what we named the ranch.”

One of the people most interested in see-ing the High Tide tattoo is Colorado brand inspector Daren Clever. Recently voted the state’s brand inspector of the year, it’s his job to ensure the cattle belong to who the brands say they do, especially come shipping time.

“A brand’s role is simple,” he says. “It’s proof of ownership of livestock.”

Clever visits the Mongers’ ranch to check the T and H every fall, employing the keen eye of a hunting guide.

“Anytime you ship you have to have your brand papers before they get on the truck,” Mary Kay says. “He looks at each head to see if they match up.

“It’s amazing that he can read them,” she adds. “The hair is usually all grown back so they’re pretty hard to see.”

The Yampa Valley is home to a wealth of well-known brands, from Steamboat Ski Area



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and Smartwool to Moots and F.M. Light & Sons. But before them all came brands tied to the region’s ranching roots.

Those over-lapping numbers and letters scorched onto livestock mean far more than a logo on a point-of-purchase display. Forged by blacksmiths instead of graphic designers, they defi ne Routt County’s history, well before anyone ever uttered Ski Town USA.

It’s Clever’s task to ensure everyone plays by the rules of the range.

Since long before its statehood, Colorado has been a “brand-law state” — one of 13 with mandatory inspection laws, all in the Western part of the country. State regulations require an inspection every time livestock is transported more than 75 miles, leaves the state or an animal (including horses, cattle, mules and donkeys) changes ownership.

Clever describes his job as “identifying anything that moves.” His territory covers Routt, Grand and Summit coun-ties. From late summer until December, when cattle leave for lower-elevation feedlots, while everyone else is fi tting in mountain bike rides, fl y-fi shing and tuning skis, Clever hops behind the wheel of his Ford pickup to keep the tradition alive.

“I don’t see my house in the daylight for seven days a week,” he says of his sunup-to-sundown, 3,500-mile-a-month duties.

on the JobThe alarm in Clever’s home outside of Phippsburg sounds

at 5 a.m. He needs to load up and saddle his horse for a 7 a.m. cattle sale in North Routt. Eight semitrailer rigs destined for a feedlot in Eckley are waiting along Routt County Road 54, with two already set in the loading bays at the Fait Haystack Corral.

A typical spring scene at the Monger Ranch.


brandInG

101Cattle branding occurs in the late spring at the

conclusion of calving season, when calves are be-tween 6 weeks and 3 months old (able to withstand the shock of branding but still small enough to be easily handled). Forged stamping irons heated to gray-hot, electric or freeze irons are all considered acceptable forms of application. Brands usually are placed visibly on a shoulder or hip and work on either side of the animal (just not over another brand). The Colorado Board of Stock Inspection Commissioners charges $50 to initiate a new brand. The current five-year assessment fee for registered brand owners is $225.

While some brands are variations of initials akin to vanity license plates, others are purely aesthetic, including symmetrical designs or novel combinations of characters.

All also have their own language of how their letters, numerals and symbols relate to one another. The Colorado Brand Book is arranged in “brandabeti-cal” order — first by the alphabet, then numerals one to nine and then according to brands beginning with the most commonly seen symbols (the top five are Bar, Slash, Swipe, Quarter Circle Holding, and Quarter Circle Shedding or Rocker).

Brands are read from left to right, top to bottom or outside to inside if one character is enclosed in another. Often, adding certain modifiers such as “Strung” or “Running” links multiple characters read left to right, while “Stacked” or “Hanging” links characters read top to bottom.

A few other noteworthy modifiers include “Double,” “Lazy” (turned horizontal), “Tumbling” (tilted 45 degrees), “Rocking” (letter held by a Quar-ter Circle) and “Flying” (bars extending out from top ends of character).

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Cowhands hee and haw to round up the Angus yearlings into a series of pens.

Once Clever arrives, he sets out on his horse among each draft of 20 head in a smaller, on-deck pen. He gazes over the left hip of each until spotting the marking and sending them on their way, down the chute to be weighed. Cargill Cattle Feeders will receive the title of ownership with the obligatory paper-work fi lled out by a company representative and exchanged on the hood of Clever’s truck.

The sun warms the day, and Clever relaxes to the march of hooves plodding the aluminum planks of the trailers. He revels in the ease of the day’s operation; he’s able to check off on more than 500 cattle in less than an hour.

“I had 100 head over by Parshall earlier that had nine different brands, so I had to run them by all one at a time,” he says. “It took me over three hours.”

Clever’s work isn’t fi nished on area ranches. He often returns home to a voicemail box fi lled with requests, some of which could take him 300 miles to inspect a single horse.

But for Clever, who grew up in Cortez and realized upon horse-shoeing in Greeley that inspecting brands was “easier than living under the horses,” the gratifi cation comes knowing he’s working on behalf of ranchers trying to make the most of their herds while keeping them separate from the neighbors’.

“The days are long, tiresome and cold, but you feel like you’ve accomplished something,” he says of his three-decade career.

The only time Clever shows any emotional attachment toward the branding practice is when asked about his own brand, a 6 into a 3 displayed on his horse’s hip. It’s one of three he has registered with his employer, the Colorado Department of Agriculture’s Divi-sion of Brand Inspection. Clever quantifi es his brands with the practicalities of the industry.

“I could sell any one of them tomorrow for $5,000 apiece,” Clever says. “But they’re neat, clean brands, and someday my kids will have them.”

keeP it SiMPle, CoWboYClean and simple are cornerstone to the branding practice — es-

pecially keeping in mind the function of an identifi er seared forever onto an animal’s hide. This means avoiding enclosed characters and extra frills that can risk blotching and lead to extra irons and work.

With simplicity in mind, ranchers historically value brands com-posed of the fewest straight lines of the same length as possible, in case they need to mark a stray cow, carrying only a single, straight “running” iron.

“The simpler the brand, the better,” says Judy Green, whose fam-ily’s 1895 Crags Ranch outside of Hayden, one of nine Centennial ranches in Routt and Moffat counties, still uses their basic “Quarter Circle Connected Z” registered in 1916. “Curly Qs and such aren’t as good because a big line of letters burns too much hide.”

Because of the ease in applying and inspecting a one-iron brand, every conceivable single-character brand has found its way into the 36,600 exclusive Colorado brands on record. Forget about two characters, as well. The state urges new brand applicants to submit a selection of sample brands with at least two letters or numbers and a character like a bar or quarter circle for them to research for confl icts and then approve.

When it comes to the 1,150 brands in the Routt County Plat and Brand Book, the simplest of the bunch reach back the farthest.

Marking the PaStJohn Rolfe Burroughs points out in his 1962 tome, “Where the

Old West Stayed Young,” that, “the practice of designating the own-ership of an animal by searing a distinct imprint in its hide dates to the very inception of the industry in the Western Hemisphere. The Spanish Grandee, Cortez, burned three crosses on the ribs of the heifers that he put ashore at Vera Cruz, Mexico, in 1521.”



Locally, Burroughs pegs spring 1872 with evidence of “the first herd of any size,” whose owners looked to Northwest Colorado lands for permanent winter range.

So what’s the oldest brand in Routt County? The answer may have died with the last 19th-century cow punchers.

The state inspection division began recording brands in 1899. Before that, ranchers filed with their counties. The first public record available for Routt County is dated 1907.

According to the state records, May 5, 1899, marks the first of 24 Routt County brands registered before the turn of the 20th century — a “Rocking A” registered to Steamboat’s W.W. Adair. The brand now belongs to Dean Brunner, better known for his family’s original “Cross Seven” brand, registered later in 1899 to J.C. Brunner.

Most old-timers point to Burroughs’ work as the definitive historical source. Of all the historic Routt County cattle opera-tions mapped by brand, only the “Slash” remains a currently registered brand. For good reason.

“It’s easy to put on, it’s plain and you can’t miss it,” says Steamboat’s Glenn Barber, 78, whose father, Lyle, happened upon an impromptu $50 sale of the coveted brand from a foreman of Sen. J.N. McWilliams (who also owned the “Rock-ing A”).

Based on the brand’s practicality and the scale of McWil-liams’ Pleasant Valley Cattle Co., which stretched from Milner to Toponas, Barber could bet on the brand’s use long before its 1905 registration. Of course, he’d have to contend whether it was before Ora Haley’s extensive and long-gone Two Bar Ranch operation, which was marked by two parallel slashes.

Regardless of when the “Slash” first marked a calf in South Steamboat, it fits alongside other long-held, classic Steamboat brands, from the Whetstone operation’s “Seven N” and Nay Ranches’ “Bar Reverse Seven” to the May family’s “S Bar S” and the Hogue’s “Three Quarter Circles.”

Shrinking brandSGood luck ever seeing Barber’s slash. He sold his ranch in

1969; about the only place it’s still etched is on his custom-made turquoise belt buckle. Bill Buckles, who owns the “Seven N,” estimates it hasn’t been branded on a Hayden calf in more than 10 years.

As the open range becomes increasingly fenced out, subdi-vided and developed and land prices downsize family ranch-ing operations, brand visibility has faded. Only a few of the

county’s 1,150 brands are still in active use — Clever estimates he inspects about 200 per year.

“My cattle numbers are half what they were in ‘95,” Clever says. “It’s sad — the ag folks are leaving this state.”

When the Routt County CattleWomen organized a gather-ing in 2000 to celebrate the opening of Steamboat’s Centennial Hall, they weren’t sure how many ranchers would show to place their brands on a sliding wooden door taken from the original brick powerhouse on site. But as a testament to the growing pride invested in the shrinking number of active, long-held brands — which Green calls “a treasure of the ranching community” — ranchers from across the county turned out in force to celebrate the tradition that helped shape the Yampa Valley. Enough ranchers showed that the CattleWomen hosted a second gathering to finish marking the opposite side of the door, displayed in the Centennial Hall City Café.

bloodlineS behind the brandSome of the oldest of these local brands — a few still in

continuous use since the day they were registered — belong to families that don’t have a clue about the original inspira-tion behind the design. It seems the older the brand, the less it matters.

“My grandfather, Peter Stanko Sr., came in July of 1907, so maybe that was a factor,” Jim Stanko guesses of the “Seven through Seven” brand that been used every spring since it was registered in 1908 and bought by his grandfather in 1912.

The origin is not so much the point. After putting his mark on an estimated 2,300 cattle since taking over the ranch in 1976, Stanko’s tireless work passed through generations in-fuses a priceless value. Sure, he could probably get $10,000 for it. Barber’s “savings account” asset likely would fetch upward of $25,000.

But Stanko thinks like Mary Kay Monger, who has no idea what her family’s simple “HT Connected” brand stood for before its 1899 registration.

“No, I won’t sell it — it’s been in the family forever,” Mary Kay says of a symbol that now simultaneously signifies status, proves roots and claims ownership.

Burroughs notes how in the West, “something of a prestige of a coat-of-arms ... attaches to a well-established brand.”

Perhaps Stanko captures the authenticity of this true west-ern fingerprint when speaking about the only brand he has ever owned: “It’s just something that nobody else can have.”

Can you match these Routt County brands and ranches?

Bar A Ranch Coberty Creek Ranch Cross Mountain Ranch Elkhead Ranch Fetcher Ranch

1

Match the brands

Flattops Ranch Green Creek Ranch The Home Ranch Round Mountain Ranch Storm Mountain Ranch

2 3 4 5

6 7 8 9 10

1. Storm Mountain Ranch, 2. Round Mountain Ranch, 3. Fetcher Ranch, 4. Cross Mountain Ranch, 5. Bar A Ranch, 6. Elkhead Ranch, 7. Green Creek Ranch, 8. Coberty Creek Ranch, 9. The Home Ranch, 10. Flatttops Ranch.


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5 minutes withSTRINGS MUSIC FESTIVAL DIRECTOR

Michael Sachs

Last fall, the music director’s baton for the Strings Music Festival was passed to Michael Sachs, a 26-year principal trumpet player for the Cleveland Orchestra. Educated at Julliard and recognized inter-nationally as a leading soloist, recitalist, chamber musician, teacher and author, Sachs’ line-up kicks

off with some of his favorite players, including orchestras from Chicago, Boston, New York, Philadelphia, L.A., Vienna and Berlin. Here’s his take on Steamboat and his new role.

The summer of 1982, when I was a student in Aspen, was a big turning point in my life. That’s when I decided to pursue a career in music. Later, I met my wife at another summer music program, the Colorado Philharmonic in Evergreen, so Colo-rado has always held a special place in my life. I’m already struck by the warmth, kindness, wel-come and beauty I’ve experienced in Steamboat.

I’ve played a couple of golf courses here but

haven’t gotten to explore the area as much as I’d like. Once I’m here with my family over the summer, my 12-year-old daughter will have me all over the valley looking for fun activities to do, from hiking and biking to rafting, swimming, ten-nis and more.

The Strings Festival has a terrifi c reputation

for strong artists and performing a variety of programs. I’m impressed by the organization and creativity of everyone involved. Plus, the new sounding concert space is a wonderful template for me to continue the strengths already in place. I’m excited to bring in the strongest artists I can.

Strings’ uniqueness is in its variety. No other

place offers everything from educational events for kids to the Different Tempo series and every-thing in between at such a high level. I want to expand these strengths with even more variety of classical programming, as well as some crossover between the classical and Different Tempo artists.

Music is life. It’s a language that everyone can

speak and understand. It’s a way to express all feelings and emotions. Music can transport us to a different time and place, giving listeners a chance to take the journey the composer wanted to tell or imagine their own. Without music things would be awfully boring … .and quiet.

Music teaches life skills beyond just the cre-

ative outlet it provides, including problem solving, how to assimilate instructions, teamwork, com-munication, preparation and execution, focus and a sense of achievement. Being part of a group’s collective success is a big part of why it’s impor-tant.

Since I fi rst heard a trumpet live at age 4, I’ve

been drawn to it. It can refl ect so many different colors and characters, much like the human voice. It can also cross boundaries into different music styles; it’s one of the few instruments that can truly be at home in any genre.

— Eugene Buchanan

steamboat living magazine

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