E49: Biocontrol at the Palisade Insectary (There Will Be Bugs)

Dan Bean and Nina Louden from the Palisade Insectary join me to talk about insects, weeds, what makes their jobs in biological control so fun and interesting, and why everyone in Palisade should care that the Insectary makes its home here.

Learn more about the Insectary on their website.

For more reading, check out an article Dan wrote for the Insectary’s 75th anniversary and a KUNC article about the Insectary’s 80th anniversary.

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Transcript:

Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today I’m speaking with Dan Bean and Nina Louden from the Palisade Insectary.

Dan Bean has been director of the Biological Pest Control Program for the Colorado Department of Agriculture since 2005. He manages the Palisade Insectary, headquarters of the Biological Pest Control program.

Biological control is a method of pest management that uses the natural enemies of weeds or pests. The Palisade Insectary – located just north of our little downtown – imports, raises, researches, and distributes biological controls for the state of Colorado. More than 90 insects and fungi have been studied and released for use since the Insectary was started in 1945.

Nina Louden is the project manager for the tamarisk, bindweed, and white top biological control programs.

Dan, Nina, and I chat about what the insectary does, what a day in their lives looks like, how their programs work, successful examples of biological control, and some less-serious stuff like what bugs gross them out and what kind of bug they’d be.

Before we get started: If you’re curious about the plants and insects that Dan and Nina mention during our conversation, pull up the Insectary’s website and follow along as we go! You can find photos and lots more information at: ag.colorado.gov/conservation/palisade-insectary

Join us to learn all about beneficial insects, on today’s Postcard from Palisade.

Dan Bean: I’m Dan Bean. I’m director of the Palisade Insectary. I’ve been here since 2005.

Lisa: Tell me a little bit about the Insectary. So what is it? Why is it here?

Dan Bean: It’s a biocontrol facility. The Palisade Insectary is. We raise, collect, distribute, biological controls, which are natural enemies of pests. And the pests can be insects or weeds. And the goal is to suppress them through the use of natural enemies that would normally be found in an ecosystem. Part of what we do is diminish the use of pesticides. Another part is provide farmers, ranchers, the ag community and everyone else with relatively cheap methods of control. In the ideal situation, these agents are self-propagating in the field, and so you don’t have to buy them every year. And it provides a way for farmers and ranchers, especially those that are living on the economic edge, to help solve their problems in an economic fashion.

Lisa: I recently had the opportunity to stop in and visit during the 80th anniversary, which is a huge milestone. And so one of the common questions that I heard people ask while I was touring, going on a tour with y’all was, how do you make the bugs? You know, where do the bugs come from? How do you grow them? How do you make them? And I had that same misperception originally too. I thought, oh, you grow the bugs. But I learned that’s not really how it works. So can you talk about, just where do the bugs come from?

Dan Bean: Our agents come from all over the world. And we do make them in a sense that once we get them, we have to learn how to use them. We have to raise them to a point where we have enough to get out into the environment, and then we have to figure out where they live in the environment, how we can go out and collect them for redistribution. So, we do make them in that sense. But there is a misconception that we grow everything that we release at the insectary, and that’s not practical. We release probably hundreds of thousands of insects and mites every. Well, probably more, way more than that. That’s an underestimate, millions. And it would be impractical to grow them all here. So we find out ways to collect them in the field. They originally, the ones from overseas, were discovered across the landscape of Eurasia mostly, and they were discovered by overseas scientists and they were discovered as natural enemies for the pests that we work against.

And that’s a good time to bring up that most of our pests are introduced species. They’re invasive, so they come from somewhere else. And this sets us up well to describe where we get our biocontrol agents, which is the land where the invasive species are native. So what we might think of as a terrible bush, let’s say a tamarisk, is actually a native, a lot like we would consider a willow. They consider tamarisk a native in Central Asia. So it really is a matter of where you’re from and what ecosystem you fit into, that really describes whether you’re a pest or a native species. So we get our agents from places where our pests are actually natives and where they have their own built in ecological controls. Which are what we use as biocontrols. So we’re just trying to re-establish the same relationship that a pest organism like a tamarisk tree has in its native environment between itself and all of the things that eat it. So we’re trying to establish a component of the ecosystem, here. And it’s not really, it’s not, it’s not magic. There’s no genetic engineering that goes on. We’re not doing something that’s out of the ordinary. We’re just taking a balance of nature that you find in the native lands of our invasive species and bringing it here.

Lisa: That sounds really simple, but what actually goes into your daily, what is your daily day in the life like?

Dan Bean: Our day in the life can be divided between a lot of different tasks, including taking care of and figuring out how to raise our biocontrol agents. And I said they come from other places, they don’t come with an instruction manual. So we have to learn how to raise them here. That’s the first step. And almost every agent that we have here took some time to learn how to rear them and make them happy in their new environment, happy enough to reproduce so that we could get them out and about in Colorado. So our one element of the day in the life is we grow the plants that our insects feed on. We raise the insects. We figure out what temperatures and light conditions and how to feed them the plants properly. We do it inside of the Palisade Insectary. We have a couple of greenhouses and we have chambers with controlled lights and temperatures that we do it in.

We raise the weeds that they feed on. So that’s part of it. Almost all of our biocontrol agents require something to feed on. And for example, we’re raising agents for yellow star thistle, which is a common and destructive weed across a lot of the West. We don’t have it here in great numbers and we don’t want it here in great numbers. But we have to raise those plants in order to feed the beetles that we want to get out as biocontrols. And a point to make about yellow star, while I’m on that topic, it’s a major weed in Utah these days. So our efforts are to collaborate and cooperate with Utah and with weed control managers there and make sure that they have the biocontrols that will suppress yellow star thistle in Utah so that it doesn’t end up coming here.

Lisa: Right, right. It doesn’t stop at the border.

Dan Bean: That’s part of what we do, is collaborate with other states. So raising the insects definitely part of our daily routine. Another part is what we’re doing right now, which is education. We have to let the general public and weed managers and everyone else who’s involved in pest control know about us and know what we do, because we do ask for support from the state, from the federal government, and from end users in various ways. And so we have to let them know: this is what we do. This is our, this is our operation. This is what we produce. This is what our goals are. This is how we can help the people of Colorado or the West. So education is critical. We do things such as this podcast, and we also do tours of the insectary, which I know you went on. You went on a tour when you came and visited for our 80th birthday. We do anywhere from 40 to 60 of those tours a year. So we’re often busy, especially in the off-season. That would be the wintertime, bringing people through and showing them what we do.

Another thing that has become really important in biological control, especially the last 25 years, is monitoring biocontrol after it’s been released into the environment. So that’s also part of what we do. We don’t do it right now because most of our biocontrols are dormant. They’re hiding out for the spring. But when spring comes, we ramp up our monitoring programs and go out in the field. And we have areas where we’ve released biocontrol. And in those areas, we measure the plants that they’re, if it’s a weed biocontrol, we measure the plants, their density, their size. We see if the biocontrol agents are there and doing their job. And we do that year in and year out so that we can eventually report back to weed managers how the biocontrol agent is doing, if it’s working or not. And even though we haven’t seen this, we do look for instances where maybe the biocontrol is feeding on something else. Maybe the tamarisk beetles are feeding on willows. So we check for that, too. And those are the three things we do is: get the biocontrol agents here, raise them at the insectary, monitor them, and do education about what we do here.

Lisa: So tell me about the different biocontrol projects you’re working on right now. Where are your main areas of focus?

Dan Bean: Our projects, I would say you could divide them into the new projects where we’re really still working under the roof or out in the garden of the insectary, and developing the agents, raising enough of them for release. And then the projects that, where they’re out in the field and they’re doing their thing, but we still have to go out and monitor. And then some of our long-term projects where we check in on them now and then, but the agents are already out in the field, they’re doing whatever they’re going to do and we make sure that they’re doing okay.

Some of the new projects include the yellow star thistle project that I talked about earlier. It’s a small black weevil that feeds on yellow star thistle. Yellow star thistle forms a rosette which is like sort of a starburst pattern of leaves in the spring down close to the ground. And then the weevils lay eggs on the leaves and then the eggs hatch and then the larvae, they follow along the stem, inside of the stem and into the main part of the plant where they take out the root and the root crown and damage the plant. So we’re working on that project. We’re raising yellow start thistle, we’re putting weevils on the stems, watching them crawl in, hoping to get enough of them coming back as adults to grow the population.

Another new project that we have is for a plant called white top, otherwise known as hoary cress. I think that it’s a plant that’s becoming much more of a nuisance in Mesa County. And it’s in the mustard family. In the springtime it blooms and you can see really nice white flowers all along the roadsides and in open spaces. Some, like me, are unlucky enough to actually have it in our yards. But we have an agent for it. And the person that is currently working on that project and getting those agents multiplied for use in the field is Nina Louden, who’s here with us today. And while I’m on the topic of Nina and others, we have people at the insectary who work on specific projects. So any project you can name like tamarisk, field bindweed mites, and white top mites would be, all of those would be under Nina’s direction. And all of our projects are under the direction of a project manager. So we divide it up. We do these projects through teamwork, but we make sure that we have a responsible individual for each one.

Lisa: So Nina, did you get to pick what projects you focus on? Do you have any special interest in these projects or how did you become the person?

Nina Louden: In the beginning of a project’s formation we definitely developed discuss with the director here, Dr. Dan Bean, and give him some idea that we have interest in that particular project, such as the tamarisk leaf beetles. For me, I did have interest in working with those as that was one of my job that I acquired while still earning my bachelor’s degree. I was able to work with Dr. Dan Bean and another important mentor, Dr. Tom Dudley. And they kind of impressed upon me the world of biocontrol. I wasn’t familiar with it as an undergraduate but I learned about biocontrol and saw it on the ground while working in Lovelock, Nevada. And so from that particular job, I was privy to working in biological control and I was able to come here as a seasonal for many, many years before earning a full job as a biological control technician.

So I did have interest in that particular project initially coming here. But beyond that, projects of course have changed through the years, but ultimately I had some knowledge of the bindweed mite collections while working with the previous project manager and enjoyed it, really enjoyed collecting them. It’s kind of somewhat of a little treasure hunt out on the ground which a lot of our projects tend to be that way. We are doing a lot of searching and you know communicating with other agencies too about weed infestations that we can access and collect these agents. So I had some training in that particular project before undertaking it as my project and to this day that’s a big one for us. Many people including one of our newer colleagues Ron Phillips and also Kyla Wells are really large help in that it really does take the insectary village to collect the thousands of mite releases that we’re currently needing to serve our long request list.

Lisa: Right. Yeah. Especially for bindweed because that’s a pretty big problem.

Nina Louden: Yeah, it’s basically ubiquitous with homeowning. Like if you, wherever you live you likely have it.

Lisa: Yep. And it’s really hard to get rid of. Really hard. It doesn’t really respond to anything. Including pulling it out.

Nina Louden: No. So this is, the bindweed mites are a really nice long-term control solution and granted they do take a large degree of patience to really see significant results. But if you’re willing to give them some time and kind of watch for them to progress then I think it’s a worthwhile strategy.

Lisa: I know that there’s a request a bug program is one of the services offered here. So who would be a good fit? Like what, what homeowner, what resident would be a good fit for requesting bugs? You know, maybe you don’t have one or two plants or like what’s the scale of the size of where that can be beneficial?

Nina Louden: Yes, we do like to give a good degree of information previous to someone requesting. So we definitely have a write up on the website per project, to explain what warrants release of a biocontrol and potential success. Because there are instances where they’re not going to really help. And so we do like to spread that information that, ultimately you need enough of that weed to warrant control rather than just eradication. If there’s a possibility you can eradicate that weed in your yard, we really recommend that first. But if you really can’t battle it to a level where it’s not prevalent, then I would recommend using biocontrols in that instance because that’s a nice tool to decrease the density and then you can attack it in other ways, too. So we are a tool in integrated pest management and we also recommend other strategies as well in a lot of cases. So, that’s something we like to mention too is like, okay, now that you have less bindweed, you can mow, per se, or with Russian knapweed and certain agents like okay, you could mow or maybe don’t water as much when you’re first establishing certain a biocontrol. So we definitely like to preface those requests with useful information for homeowners. And one other thing I would add is that we also ship really thorough instructions per agent so that people know more of what they’re getting into, how best to apply them, and what to expect.

Lisa: Sure. So it really is like a collaboration with a homeowner. You don’t just. You’re not just gonna send out a box of bugs and be like, good luck. Good luck.

Nina Louden: Yes, yes, completely. Because we wanna ensure the best means of them establishing and helping in the long run.

Lisa: Cool. What other projects are kind of the big ones that you all are working on right now? So you went over a couple new ones. Those are maybe more established programs, established agent.

Nina Louden: Well, the white top mites are very promising for us because we know there’s a huge deal of infestation of white top, or hoary crest, throughout our state. And so we really want to apply more of these mites across the state. And it’s taking some time, several years to get enough of a population here to spread them effectively. So we’re really pleased to report we were able to reach 18 locations last season to release, and that is opposed to just five releases in the year previous. So we’ve had exponential growth of the hoary crest mites, a specialist mite similar to the field bindweed mites. So in that respect, we’re hopeful that they’ll also have as much success. But it is still relatively early to know how much impact they’ll ultimately have. But we’re really hopeful to see more exponential growth and get to more sites and eventually have those sites become collectible as well. And then we can work more in coordination with those weed managers to distribute them in their counties and really spread wealth of mites.

Lisa: Yeah. So like any scientific endeavor, there’s a lot of patience involved and a lot of just persistence.

Dan Bean: Another project we have that’s at its fairly early stages is our Russian knapweed project. And we’ve released two agents that attack Russian knapweed. One of them hits the stem and causes it to swell up into a gall structure, and that one is a wasp. And the other one hits the growing shoot tips of Russian knapweed and causes them to stop growing and stop flowering, and that one is a fly. We started that project about 15 years ago. So I think that gives you a good notion of what we consider a recent project. In other words, it’s not very instantaneous. Like, 15 years later, we’re still learning more about those agents and getting them out to all corners of the state. But at this point, the project is well along. If you’re hiking around in Colorado National Monument, like I was was last summer, up in a drainage where I know no releases have ever been made, I saw some knapweed plants, Russian knapweed plants, that had the shoot tip galling flies.

So that’s what we hope for, so that they can get around on their own. We’ve given them their boost. And someday the mites Nina was talking about for white top, we hope to see them in places where we haven’t released them. They’re living organisms. They can move around in the environment. And eventually we set them off on their own, like sending your kids to college. It’s time. Time to go off and propagate and take care of yourselves. So the Russian knapweed project is at that point, they’re, they’re moving around the state on their own. We still release, we release 100,000 or more of the stem galling wasps every year still. But in most places, where we do our releases nearby at least, we find established wasps and established flies.

And then we have some much older projects like leafy spurge, where we’ve been releasing or the insectary has been this before my time. They were releasing them in the 1980s. We still have areas where we don’t have enough of them out in the field to do the job that we know they can do. And so we tune in occasionally and do some major releases around the state. This happens with some of our biocontrols, that once releases are made, the biocontrol agents will move, mostly they’re mobile. They’ll get out of an area and move to find new weeds to feed on. And then you might have to come back and do more releases or maybe ecological conditions have changed. So we do come in and fill in occasionally. And leafy spurge is a good example of that.

We have agents for yellow toad flax and dalmatian toad flax, which are really, really beautiful flowers. And they’re attractive enough so that you would want them in your garden. And they were probably used horticulturally. Well, I know that they were. But a lot of times our horticultural plants jump the fence and then are well suited for the ecological conditions in Colorado and the west and get out of control. And the toad flaxes are a good example of that.

There’s another, another one that lives that’s found in the high country. It’s called oxeye daisy. And I think people, a lot of people, have experience with Shasta daisies as an ornamental. Oxeye daisies are a close relative and they happen to find it very hospitable to live in the intermediate and high countries of Colorado. So there are places where you can go in the mountains and say, oh yeah, that’s a really beautiful white flower, but it’s actually out-competing the natives. And it’s oxeye daisy. We’re at a point now where we’re ready to receive biocontrols for oxeye daisies, so we’re gearing up for that one. The agents are coming along and probably are close to approval. So that’s another brand new one that escaped horticulturally.

Lisa: But it all started with peaches, right?

Dan Bean: It did.

Lisa: Way back 80 years ago, it was the peach that kind of got everything going. So that. But that’s still, Is there, I guess that would be a good point to say. Is there ever a point where you are done with one of these projects? Where you can wrap it up and the pest isn’t a problem anymore, or is it just ongoing?

Dan Bean: We do have projects that we finish. Going back to the peach moth or oriental fruit moth. We still release biocontrol agents for that organism. And the agents are wasps that are capable of stinging the larval stages of oriental fruit moth. And then their offspring develop inside of that, inside of that caterpillar and destroy it. At about the time it’s ready to pupate, they eat it from the inside out. But it’s, we’re sitting, right now we’re in the conference room of the Palisade Insectary and I can look outside and see the peach groves. Whenever we do a tour here, and we do a lot of them, I always look outside and force people to turn their heads and look at the peaches of the Grand Valley and I say that’s how we got started, with the peach pest.

And I always like to thank the farmers for being supportive of biocontrol, supportive of what we do at the Insectary. And it’s that long-term support from peach farmers and other agricultural producers that has allowed us to flourish. But peach farmers in particular, they were the first ones. And the Colorado Department of Agriculture in its current form didn’t start until 1949 and we started in 1945. So we weren’t placed here by the Department of Agriculture. We were more of like an organic grassroots organization. The Department of Agriculture incorporated us.

For a long time we were with the plants division because biocontrol and plant health are tightly linked. And then in 2007 we moved over to Conservation Services, thinking that we could really blend well with noxious weed management, which is also in Conservation Services. Actually we didn’t transfer to Conservation Services. Conservation Services were, that division was formed with biological control as one of the initial members of Conservation Services. We were part of the first four groups that started in Services, including noxious weeds. The person that founded Conservation Services thought that it would be a great idea to put noxious weeds and biocontrol together, were a good fit. So our history was really started with peach growers and then it expanded out to other end users in Colorado and eventually we’re in conservation services with a lot of other programs and projects that are involved with helping ag producers do their job in a way that’s environmentally sound.

Lisa: How did you get into this field originally? Did you just always really, were you always passionate about this or was it something you stumbled onto?

Dan Bean: I started with an interest in insect biology. And I started when I was probably early elementary school, maybe six or seven. I became interested in all aspects of biology. But I won’t say that I was, I wasn’t studying the literature. I wasn’t that kind of biology. It was going outside and catching things and watching them. I would capture caterpillars of all sizes, all kinds, and have them in my room and let them develop and emerge as whatever butterfly or moth they were going to emerge as. I liked ants. I was amazed at what they do. So I would try to dig up an ant colony, get the queen, because you need the queen if you’re going to have a reproductive individual. Try to capture the queen. And then I had different jars and things in my room with colonies and had different caterpillars and watched them emerge.

And then, later on in my career, after I got a degree in biology, undergraduate degree, and then tried to figure out what I was going to do. And I thought going to graduate school in a biological field would be a great idea. It was really interesting to me. So I looked at a number of programs and found several that really focused on insects. Entomology programs. Applied for graduate school, went to University of Wisconsin in entomology and studied, really focused once again on insects after starting out as a child in that field.

For entomology, most of what people were interested in at that point was controlling insects as pests. So, I worked for a scientist at University of Wisconsin who worked on European corn borer. And corn borer was a major pest in Wisconsin and a lot of the upper Midwest. It would attack plants and destroy them or weaken them. And there was a major effort to understand how to control the European corn borer, both through sprays but also through breeding programs that made corn more resistant to its attack. And my advisor, whose name was Stanley Beck, was one of the pioneers in developing corn strains that were more resistant to attack. So he was interested in the relationship between plants and insects. When I got to his laboratory, I learned about plant-insect interactions. And that was always on the back burner in my mind. But we also wanted to control corn borers, learn more about them, control them, develop methods to keep them from propagating that didn’t involve standard insecticides.

So we looked at hormones that could impact development, insect hormones. Insects have a set of hormones that are chemically very different from what we have. Similar in some distant ways, but definitely not something that we’d find in the human body. So the notion at the time was if we could develop sprays, pesticides that utilized insect hormones instead of the more general neurotoxins that we were spraying at the time, and still do, that it could be beneficial for human health, environmental health, and still kill the insects. So that’s how I got started, keeping insect-plant interactions in mind.

And then I had various jobs that involved either teaching or killing insects in various ways. And relatively late in my career, a friend of mine, a colleague of mine named Tom Dudley, contacted me. I was in North Carolina, I was teaching insect biology at the University of North Carolina, and contacted me and said, I have a project where we could use an insect physiologist, somebody that understands insect biology and insect-plant interactions. And that project was the tamarisk project. And at the time I was trying to decide how much, what I was going to do with my career. And I always tell people that careers, you know in the modern day, people change careers quite often, but at some point back in the day people would get into a career path and never change. So I was convinced after talking to my friend and colleague Tom, that there was a place for a trained insect physiologist to work in biocontrol. Biocontrol of weeds specifically.

So I left North Carolina. I moved to a USDA facility in California and started working at field sites, including a field site in Lovelock, Nevada, which is where I met Nina. And Tom Dudley was hiring people. That’s where, that’s how Nina got into the project. Hiring people to work over the summer out in the field on tamarisk biocontrol. And that was my first project too. So I always say with Nina, like our first project was the same in the same spot, which was biocontrol of tamarisk, using tamarisk beetles.

Lisa: Very cool.

Dan Bean: And eventually, this job opened up up in 2005. I saw it, applied for it and it expanded my range of projects greatly. Like, it wasn’t just tamarisk anymore. It was a whole array of projects, some on weeds, but also, we were still working on controlling the peach moth. We had other projects going on. And when you asked about, whether projects come and go or do we keep them all forever? We do have some forever projects, but we were also working on one to control the cereal leaf beetle. And I’m sure Nina remembers that one. It was a painful project because the biocontrols for cereal leaf beetle were tiny. There were parasites that hit the eggs of that beetle. So if you can imagine a wasp that was minute that could feed on the egg of a cereal leaf beetle, it was a difficult project logistically, just raising them here, getting them out in the field.

Lisa: Probably just knowing where they were.

Dan Bean: You had to have good eyesight. This is why it was great to have people that were younger. At that point I was already wearing bifocals, so it was difficult. And we shipped these tiny parasitic wasps called Anaphes Flavipes. we shipped them up to the Pacific Northwest where cereal leaf beetle was really getting out of control. And they established in the field. And within a few years, we dropped the project. They were already established up in Washington and Idaho and northern Oregon. So that’s a good example of a project that we held for, I think that project went about eight years. And then, once they were established, we stopped.

And we have several projects like that. Another one is against St. John’s Wort, which people might recognize as a medicinal plant. But it’s another one that was brought over, planted, and jumped the garden fence. And it actually got a different name in California and southern Oregon because of where it was becoming an invasive pest in the Klamath river basin. So it was called Klamath weed there. It got way out of control. They brought in a couple beetles that feed on it, coincidentally, at exactly the same time that the insectary was being founded in 1945-46. And they released beetles against St. John’s wort. And it became the first successful biological control of a weed.

But what is underappreciated is we had an outbreak of Klamath weed here in Colorado, at sites over on the Front Range and foothills. And in the 1950s, based on the great success they’d had in California, they released the Klamath weed beetles here. And it really brought the plant under control to the point that it never became the major invasive species that a lot of our weeds became. So that’s a good example of a project that was started and implemented by people at the Insectary and elsewhere back in the 50s and 60s and we don’t do it anymore.

Lisa: Yeah, that must just be hugely satisfying to see the results relatively quickly in the normal scale of things. I am curious Nina too, how you got into this. Were you also collecting bugs and jars had very wonderful parents.

Nina Louden: It’s really funny you say that because just earlier while Dan was speaking I was thinking of an incident in my mom’s garden as a child where she literally had a whole jar full of grasshoppers. She was acting as the biocontrol in that case. And I definitely recall releasing them back like oh, we must let these go and be free once more. Which probably hard on my mom. But I think from that point in time I just had a fondness kind of for most living things. So I guess as Dan mentioned, just kind of having interest and kind of curiosity of like, of interactions in nature and just wanting to be involved as an undergraduate in some way to like take part in hopefully some kind of conservation.

So my degree is in conservation biology and then I went back to school to earn a master’s degree in ecology with emphasis in entomology. So I do feel like those studies kind of helped to prepare me for applying those areas of knowledge to actually get on the ground and hopefully reduce pesticide application. That is one of our main goals. So in the cases where we can reduce herbicide and insecticide use, we are. And so I think to just keep working at that and know our place too. Maybe not in all settings it’s going to work out for people to use biocontrol of course, but in a lot of instances it’s really a long-term, really environmentally sound solution. And so in that respect I feel grateful that I get to work in this job and have that role in my life.

Lisa: So curious about both of your opinions on this one. But at this point, what do you feel like is the biggest threat to the ecosystem of the Grand Valley or what are you concerned about for the future, I guess?

Nina Louden: I mean for me, I guess I would say probably just insecticide, herbicide reduction for me. But I think introduction of other pests is also of concern in our role in regards to new invading pests. But, beyond that, I’m going to let Dan speak here.

Dan Bean: Well we are, as invasive species control group, in terms of problems that we can actually help with. I look at it through the invasive species lens and see what’s coming down the road. I mean, if you could step back beyond that, of course, it’s all about water in the west and water conservation, appropriate use of water. So I think that, that will be one of our largest environmental concerns is, where we go with water. But we can’t do anything about that at the insectary. So that’s something, you know, that’s a, that’s a worry that I can have like, away from work.

Even though, tamarisk reduction of tamarisk biomass results in the reduction of water use. And that has been, it’s been shown, through studies and measurements, measurements made in the field, that that’s so, that beetle defoliation causes a diminished evapotranspiration by tamarisk. And all of our weeds do transpire and all of our weeds do remove water from the soil and put it into the atmosphere. So, you know, I’m trying not to say that we have nothing to do with water use, but.

Lisa: It’s all related.

Dan Bean: Yeah, it’s, it’s interrelated, in a healthy ecosystem. In terms of what we have on the horizon in the Grand Valley for invasive species. We’ve talked about some that concern us. You know, I think, I think the mustard white top is certainly one that’s going to cause everybody trouble in the near future and distant future. Japanese beetle is one that’s highly concerning. We’re currently in an eradication mode and city of Grand Junction, the County, CSU Extension, I mean, everyone is pointed toward eradicating in the valley. I don’t know if that’s feasible at this point. They’re pretty widespread. But we give it the best shot that we possibly can because obviously what we want is a situation where we don’t have to worry about them.

And I will bring up that when I first came here, and Nina also, the town of Palisade was participating in an eradication effort along with CSU Extension and the Colorado Department of Agriculture, because we had an outbreak of Japanese beetle here in Palisade. And I think it’s very worthy of a lot of recognition and applause for what happened in Palisade. A lot of the homeowners participated, in fact, most did, in an effort to rid the town of Palisade of Japanese beetles and certainly got all the support from the peach growers in the area. It was really a team effort in a big way. CSU extension definitely helped out big time, did trapping and monitoring. Colorado Department of Agriculture participated. We provided a building for the central nervous system of that project. So I got to watch Japanese beetle go down all the way to zero in Palisade.

So that, that gave me a slightly different mindset. I felt it’s going to be so difficult to eradicate those. The infestation now, that’s centered more down in the Grand Junction area, is larger, more widespread geographically. So it’ll be a more difficult lift to eradicate them. They would be hard on the farming community here. Japanese beetle, it’s one of those insects that eats almost everything. And we do battle with those in the world of agriculture. And it’s why a lot of people look at what we do. The releasing insects that eat plants, just freaks people out. And it should, because people are used to those agricultural pests that don’t seem to have any barriers on going from one item to the next. And Japanese beetle feeds on several hundred different plants.

As a note, all the agents that we bring in here are specialists. And it’s a different, a different lifestyle, as you might say, for an insect to be a specialist versus a generalist that eats everything. So we try to, we try to let people know that we’re not, we’re not releasing something like a Japanese beetle or one of our recent projects is on corn earworm, which has become a major problem in the Olathe area. Olathe has thousands of acres in sweet corn worth millions of dollars. And there’s an insect that has become resistant to pesticides. It’s called the corn earworm. And right now it causes enough damage that if an Olathe sweet corn grower ships their crop up to City Market, they’ll peel back a few ears. And if they get over 10%, I think it’s 5% to 10%, with an earworm, they reject the whole batch. So obviously a major economic impact if that agent gets out of control. And it eats a lot of different plants. So we’re looking for a biocontrol for that.

It’s a great example of how what I say now, like, Japanese beetle and corn ear worm are bad, and we have to keep an eye out for them. But as much, as much as we’re looking at the knowns, we also have to look at the unknowns. We don’t know what invasive species will be next or how it will impact agriculture or how it’ll impact open space and native natural ecosystems. Because we’re not only tuned in to the agricultural community, but also to our natural native ecosystems. And we want to keep them intact as much as possible. And in that regard something like tamarisk will definitely impact, negatively impact an ecosystem, but we don’t know what else is out there and what might come in next and be a problem. So there are some big question marks there also.

Lisa: Just a couple lighter questions now. So I know bugs are a really big part of your day and I like how you respectfully call them agents and it kind of gives them a little bit more of a coworker type role. Are there any insects though that just totally gross you out, that you just can’t stand? Because they are around! When you walk into the Insectary, you should know there are going to be insects here. But just personally, is there any bug that you just dislike?

Nina Louden: That’s a really good question for asking, like bug nerds, because, I think I’ve never had to really think about that. I’ve never had an. I can’t think of an insect that like just outright creeps me out. But I’m deathly afraid of snakes, so that’s a little different. But I really respect them and I think that we need to definitely educate our young people that there are a lot of beneficial insects. So even if they do give you the creeps, which I understand in some instances, but that there’s such an array out there of insects that are helping us so much. So even if you feel a little creeped out, like, they’re probably doing an important job. But in that respect, if I see a snake, I’m going to be jumpy and probably run away. But I still respect them.

Lisa: I love that.

Dan Bean: I can’t think of any that creep me out. There are some that I really don’t like seeing around. One of them is a recent invader, the elm seed bug. And that has not as much creeped me out as grossed me out. Because we have, one of our neighbors has an elm tree and man, we get tens of thousands of them in the house.

Lisa: I also see, yeah, yeah, they’re not that gross. But you’re just like, where are you coming from?

Dan Bean: Where are you coming from. What can we do about you? And they would. Sometimes they crawl on the ceiling, they drop on your bed. I mean, nobody likes that. They’re, they’re disturbing. I’m also not a big fan of bedbugs. I’ve seen them. I’ve never been bitten by one so far, knock on wood. But, I’ve seen them, I’ve seen them in action. And nobody, nobody wants those. In fact, most of the bloodsucking insects I’m not, not too thrilled by. And it’s not really. I know they’re just doing what they do, but nobody wants to get West Nile or dengue or malaria. Nobody wants. And getting a little bit out of the insect realm and into ticks. That’s where I was going with this.

Lisa: You’re making me itchy!

Dan Bean: Well, I’m not, I can’t think of any insects that truly gross me out. Even mosquitoes. I don’t mind them, but I’m going to say ticks do. They’re not an insect, they’re an arthropod. They’re a relative, close enough. But I really don’t like them. And I don’t like them because they carry such an array of diseases, some that we haven’t even discovered yet, I’m sure. And every time they talk about, oh yeah, well, this new Rickettsial disease has been discovered in ticks that we didn’t know about before. And it’s called some fever or another.

And then I had a friend, a colleague who was a graduate student in North Carolina who ended up getting Rocky Mountain spotted fever in North Carolina. Even though it’s called Rocky Mountain spotted fever, it’s pretty dominant other places in the country. The medical profession didn’t realize what he had. And even though it’s treatable with antibiotics, he ended up coming close to death before they caught on and treated him. So ticks gross me out. I don’t like seeing, I don’t like being bitten by them. I avoid it. I do tick checks on a routine basis and definitely do not want to be bitten by one.

Lisa: Yeah, yeah, that’s fair. That’s a really good one. Nina’s agreeing. Something with basically no beneficial use whatsoever. Right. It’s just harmful. So on the flip side of that, if you were to be a bug, if you were to be an insect, what insect would you be?

Dan Bean: Well, I’ll start. I would be a dragonfly. And I choose that one. There are a few others that would be wonderful to try out. First of all, none of them have a long lifespan. So, you choose to be an insect, you have to realize every day is precious! But dragonflies, in both their larval and adult forms, their nymphal forms, are amazing predators. In the adult form, they have outstanding vision, they can see things that I think, I think if you could see through the eyes of a dragonfly, you’d see a different world. For one thing, they can see in almost all directions, they can move their head in almost all directions. And they can interact not only with their prey items, which they catch in midair, which means they have to have not only great eyesight, but extreme maneuverability in the air. But I’ve seen them in these congregations with each other where they’re in the same airspace. They know where all their neighbors are. And when an insect, a prey item, a mosquito would be one that they would feed on, comes into vision, one of them will peel off and snag it. So they know where they all are flying and basically in formation. They’re strong, strong fliers, highly maneuverable. Most flying insects have four wings and most of them have a lot of coordination with or their front pair of wings and back pair of wings are actually hooked to each other. Dragonflies have a lot of maneuverability in that respect and they can control all four wings. So they can stop on a dime, turn, run around. I think they’re really beautiful creatures anyway, so dragonfly is my choice.

Lisa: I love it.

Nina Louden: I have to say I’m really fond of the golden tortoise beetles. And if you, I have a photo brought up.

Lisa: Oh, they’re gorgeous.

Nina Louden: So if you haven’t seen these before, it’s definitely worth searching.

Lisa: Like a piece of jewelry.

Nina Louden: Yes. They’re astoundingly golden, iridescent golden. And they have a strange, like clear shell stamped over. And so, they’re really astonishing to me. And sometimes we collect them when we collect our musk thistle weevils. So I’m privileged to get to see them in real life. And so on that note, I think I would choose that beetle. That particular beetle. Yeah, I love it.

Lisa: Just because it’s so beautiful and unique?

Nina Louden: Yeah, they’re so unique and I’m fond of beetles for sure.

Lisa: This just seems like a really fun place to work. So it seems like you all have a really good time kind of in your daily job. So I really appreciate that about you all too. So how can the people of Palisade, how can the residents here, like, how can they support the insectary and, you know, learn more about it if they want to?

Dan Bean: We do have tours of the insectary.

Lisa: So say if somebody had family visiting from out of town, could they just call up and schedule a tour? Is it that informal?

Dan Bean: It depends on the time of year. We do really restrict tours starting, let’s say about mid-April. Definitely May, June, July, and August are big, big months for us in terms of, we spend a lot of time in the field. We’re packaging up stuff. This place is very different looking than it looks right now, with people scurrying around, going out in the field, packaging up bindweed mites, shipping. So I would avoid that time. But in the winter, you can stop by and have a look. I would call ahead of time, call the Palisade Insectary, our person at the front desk, Sam Morgan, is very, very good about talking to people, arranging tours, making sure that we can accommodate the public as much as possible.

In terms of support, we are supported by the state of Colorado and also by the end users. Most of what we ship out has a shipping fee. So some of our support comes from end users paying the shipping fee. And then we also get grants funded through the USDA and other agencies. In other words, people in Palisade are already supporting us by being Colorado citizens, because that’s really our roots are in Colorado, and those roots are concentrated right in Palisade.

There has been talk about, it’s been brought up a few times since I’ve been here, well, why don’t we have all of our Colorado Department of Ag facilities in Broomfield, which is where our main office is? And it’s always been a strong No. Like, we want to be out here. This is our. This is where we started, and this is where we want to stay. And I think it’s helpful for the Colorado Department of Ag to have, to have one of its main, like, I guess part of the central nervous system out here. So Palisade supports us by being our home. That’s kind of a funny way to put it, but it is. This is where we are. Also, it’s worth noting that we lease this land that the insectary is on, from the town of Palisade, for the whopping amount of $1 per year. So Palisade has been a really good landlord to us.

Lisa: I think the town values having this here as well.

Dan Bean: So it’s. We benefit from being here. And we feel like we get a lot out of the Town of Palisade. What we wish and hope is that people that live in Palisade who are interested in town life and what’s going on in the area realize that we’re here. A lot of times, not a lot of times, almost all the time, people that I encounter people that are even from town and I tell them what we do and where we are, they say, oh, I didn’t know that. So we try to get the word out to, starting in Palisade, and then in the Grand Valley in general, that we’re here. And that’s built right into our strategic plan, our mission and such. Is that to let people know that we exist.

Lisa: Yeah. And that’s an ongoing thing. Right. So, is there anything that I missed that you definitely want to include or share with any listeners? Anything I didn’t ask?

Dan Bean: I will say that there are a couple of biocontrol agents coming down the line. And I know I mentioned oxeye Daisy, but there’s always an interest in like, do you have a biocontrol agent for Kochia? That’s one of the ones that people always ask about. And the answer is, sadly we don’t. And there are none in development that I know of. They ask, do you have a biocontrol agent for Cheatgrass? And happily, there’s a project going to develop biocontrol agents for Cheatgrass, so you can check that one off as hopeful. A couple of others are Russian Olive, which is a major invader of riparian areas. And we do have a biocontrol agent coming down the line for that. It’s not approved yet for release. This might be a good time to say that in terms of biocontrol safety, there are safety tests go on for about 10 years. So an agent like the mite that attacks Russian olive is still in the safety zone of tests and it’s passed all the, jumped all the hurdles quite well.

Lisa: And this is to make sure you’re not inviting something like a Japanese beetle that’s just going to eat everything in addition to what you want it to eat.

Dan Bean: Right. We’re very safety focused. And yes, as you said, Japanese beetle is a generalist. It eats everything. We want specialists that don’t have any taste for anything else. And the mite for Russian olive is one of those. And then there’s another agent for a plant that’s not as well known right here. It’s called hounds’ tongue, but it’s coming down, that’s coming down the line. It’s more right up. I’m looking out the window back up to the Book Cliffs. There’s a lot of hounds’ tongue up there. It’s spread because it sticks to the coats of livestock, pets, wildlife. The seeds are like Velcro. They stick to almost everything and anything. And it can really take over an area. It’s called hounds’ tongue, I think, because the leaves look like a tongue. I don’t think so really, but I guess somebody with a better imagination thought that. But it’s taking over a lot of the rangelands that are actually pretty nearby. So we do have agents coming down the line. And they’re all. It’s all about safety when to it comes to evaluating. So they’re all in that process of being tested. But we do have. We do have agents that are promising for some of our other weeds.

Lisa: So lots to come in the future.

Dan Bean: Yes, it’s an ongoing, it’s a process.

Lisa: Yeah. Well, I appreciate both of your time so much. Really. Thank you so much for taking the time to talk with me and it’s so interesting to learn about. And I’m excited to share it with the people of Palisade too, to hear more. So thank you so much.

Dan Bean: Well, thanks. Thank you for coming. As I said during the parts of the talk, various spots, education is important. So your coming here and recording this is, it’s actually helping us do our job. It’s not taking time out from our job. It’s actually,

Lisa: Oh, good distinction.

Dan Bean: It’s another, you know, it’s another segment of our job. So we really depend on, we depend heavily on the media to get the word out on who we are and what we do. I mean, you know, getting, getting something online exposes us to a much larger audience than we could ever get, like touring the insectary. And we do tour a lot of people, but we rely on the media to get information out. So, thank you for coming and interviewing us.

Lisa: Well, I’m thrilled to help.

Lisa: The next time you are looking for something to do on a cold day, consider a visit to the Palisade Insectary. Tours are available between September and March. They can accommodate a maximum of 20 people but also do tours for individual families or smaller groups. Call to arrange a tour at 970-464-7916, ext. 0. You can find the Insectary online at ag.colorado.gov/conservation/palisade-insectary. The building is located at 750 37 8/10 Road, just north of downtown Palisade.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E48: A Fresh Start For Peach Street Distillers

Cody Butters Lewis and her husband Mike are the new operators and co-owners of Peach Street Distillers, along with new co-owners Jesse and Desa Loughman.

Cody shares their plans for the distillery and how they will strike a balance between thoughtfully honoring its legacy as the first distillery in Colorado while moving into the future.

As Cody says: “We all remember and love what the distillery was…we’re striving to be that place for Palisade again.”

Find more at peachstreetdistillers.com and visit them at 144 South Kluge Avenue in Palisade!

 

   

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Transcript:

Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today I’m speaking with Cody Butters Lewis. Cody and her husband Mike are the new operators and co-owners of Peach Street Distillers, along with new co-owners Jesse and Desa Loughman.

Cody shares their plans for the distillery – from the menu to the service model, spirits and drinks, and the physical changes that have turned the corner of Peach and Kluge Avenues to a busy hive of activity over the past few weeks.

We also talk about the difficulty of striking a balance between thoughtfully honoring Peach Street Distillers’ legacy as the first distillery in Colorado while moving towards the future, and how they are planning to welcome locals back through the doors.

Also, Cody totally schools me on Amaro.

All that and more on today’s Postcard from Palisade.

Lisa: So, Cody, welcome back to the podcast.

Cody: Thank you so much. Happy to be here.

Lisa: So the last time we talked, it was 2023, and we were talking about your last big project, the homestead. And, you were kind of right in the midst of it, renovating that six room motel and your house. And you would had finished it, I guess, right?

Cody: Yeah. Because we were in our kitchen, and it, you know, looked like a kitchen, I think at that time.

Lisa: It did, it did. It was gorgeous. So now you have a new giant project. So what happened? Like, did you get bored or what?

Cody: Yeah, man, I just really like a challenge. No, we were so excited to do the homestead, you know, a couple years ago, and I had that vision in my head for ever, for over 10 years. And, you know, we were fortunate enough to be able to pull the funds together and do that. And then, you know, going into our third summer, we’ve learned a lot. We got it, we got it going. And the support of our community has been just truly amazing. And thank you to all you guys, truly, because we can’t do this without each other. But the opportunity came up, you know, the distillery went up for sale last October, and I had heard that through the grapevine, and I was like, that’s lovely for whoever can afford a price tag like that. And, you know, it came into conversation with our friends and, you know, they have the property behind here and they were interested in purchasing this for a real estate side. But, you know, their background is not in distilling or a restaurant or front of the house. But they’re amazing business owners. Jesse called me and he was like, hey, what do you think about the distillery being for sale? And I was like, I think I can’t afford it. And he said, well, let’s talk about it. So, you know, a few dinner meetings and sitting again in our kitchen, we decided to go for it. So, as a team. Yeah. So, after, again, many, many conversations, you know, I even called, called the prior owner, Bill, and was like, hey, man, what’s going on over there? You know? So, there’s a lot of fortune in being from Palisade and knowing all these people and having all these conversations and this big, beautiful network, that’s led us to this spot. And, you know, Mike and I are super excited to take the business side of this long time, staple of 20 plus years now, to the next level. Bring our community back in. We can’t wait to invite all of our friends, our family, our locals, our other business owners. We just want to be a very, integral part of everyday life for the people that live here in Palisade.

Lisa: I love it. I love it. Yeah. I mean, I’m joking, but in seriousness, I really can’t imagine better people to run this, like, with your background in the beverage and hospitality industry. And also just your warm personality and your energy and like, the do it yourself skills, like, I honestly cannot imagine any anybody better equipped to take this on.

Cody: You are so sweet. Thank you so much. It means a lot to me. And I’m telling you, it’s, it’s definitely not just me. My husband Mike, and then Jesse and Desa are just as much, gonna fuel this fire, as much as myself. But, you know, I’ve been telling my staff and everybody here that this is my last job. Okay? So I no longer work for Jägermeister. I just, you know, I’m gonna be here, slinging the Peach Street Distillery goods and like I said, building that, that long term staple for Palisade.

Lisa: Yeah, it’s a big project, though. So were you at all intimidated to take it on?

Cody: Oh my heavens, yes. Like, this is homestead times 5,000. You know, it’s a really big business. We actually have, you know, 40 employees, which is a lot. I’ve never, you know, had employees like that before. I’ve never had to figure out liability insurance, like unemployment insurance. There’s so much insurance. No offense to the insurance. Happy for the insurance. And then, you know, we have the wholesale business, the restaurant, the whole thing there, like I’m all about the front of the house, but the back of the house has been something that, you know, we’re really trying to figure out and tackle. It’s like we have a pretty good product, but our processes were really broken. You know, we want to have good, Mike calls them vittels, but snacks, you know, and good food, good rib sticking grub. So you can have maybe one or two, old fashioneds, and be okay, you know, and enjoy your time with your friends. So we’re really trying to figure out these pieces of the puzzle and redo the puzzle. Right. We gotta put it together the right way.

Lisa: Yeah. Yeah. I’m sure it’s not a surprise to you that a lot of locals were maybe, the previous incarnation kind of had driven some locals away, including me, to be totally honest with you. And I just live around the corner, so I would absolutely love to come back, but, you know, just had so many bad experiences.

Cody: I know. That breaks my heart.

Lisa: I mean, you’re walking into that. So that’s a weight. So what are you planning to do to welcome locals back in?

Cody: So just to back up a little bit on that weight? Yeah, that’s definitely what keeps Mike and I up at night is, you know, with the homestead, we got to start fresh, right? It was a clean slate. It was something that we started from the very beginning, you know, for Jesse and Desa with the Weedery. You know, that was a clean slate from the very beginning. You know, you get to shape it and form it. You own your own mistakes. You know, you own your own trials and tribulations. At this place you know, we inherited all of that, right? And when I go online and I see the negative reviews and everything, it just. It just is very crushing, if I’m gonna be honest, because, you know, there’s nothing I can do about it. But it also doesn’t have anything to do with our current, you know, plan of attack here.

Lisa: Right. That’s past.

Cody: But as far as bringing. Yeah, as far as bringing the locals back, you know, we all remember and love what the distillery was, right? And we love the people that work here. And it’s honestly where we all met, which is really cool. Right? That’s where me and, Jesse and Desa met, over 20 years ago. Isn’t that crazy? Or about 20 years ago. And so. And why did we come here? Right? It was fun. It was vibrant. It was just a super cool place to hang out. Really laid back so those are the things that we want to bring back to the front of the house. Now we can’t, you know, going backwards is not progressing. So we want to bring back some of the authenticity and those really tried and true things that we love about the distillery. But we also want to grow and move forward. So we installed a couple of TVs, right? So. I know, right? So we’d like to, like, have some Bronco games and Avs and, like, support our, state sports and all that good stuff. We want to maybe do some trivia nights. Right? We want to do, you know, support your local book club. Maybe we’ll do some bunco this winter. I don’t know. Right. we definitely want to increase our farm to table offerings out of the kitchen. We want to incorporate our spirits more with our food. This was all really good advice from our head distiller, Davy this morning at our managers meeting. So, you know, it’s about not just the people, but also the who we are as Palisade. Right? Like, let’s support each other. Right? And I will continue to go get my pickle shots over at Clark and Co. Just like, you know, it’s so good.

Lisa: It’s intense. I got like goose bumps when you said that.

Cody: Well, it is a little early. But you know what I mean, like, one team, one dream. As far as Palisade goes, that I’ve always felt that way. I’m from here, born and raised. Any local is welcome always. Like, always. We do offer a locals discount, too, to anybody that comes in. We’re gonna do some really cool local specials. We’re tossing around some cool marketing ideas. You know, maybe we do something called the local pour, you know, through the week. You know, maybe we bring in a shelf full of games and stuff so we have somewhere to go. And it’s when we’re all being hermits in the winter. Right. But we can come in, grab a cocktail, play some card games with a friend.

Lisa: Yeah. Honestly, I think that’s what’s missing in Palisade is that kind of cozy place where you can hang out, get a really good cocktail, hang out with your friends, and just, like, have a nice evening. So I feel like we’re starving for something like that.

Cody: All right. Well let me check that box. Let me do that. And, I’m. You know, we’re open to the feedback, too. You know, I’m happy to hear from especially my neighbor here that you live right next door, you know, but anybody like, you know, just talk to Mike and I and Jesse and Desa. And we’re here to listen, and we’re really looking forward to having all our familiar faces back in here.

Lisa: I love it. Well, I’m excited.

Cody: Me too.

Lisa: As Cody referred to earlier in our conversation, her last job was as a National Account Manager for Jägermeister. I asked her if there was any chance we might see something like Jager popping up on the menu in the near future.

Cody: That’s a good question. So, I was with Jägermeister and Teremana Tequila for only about three and a half years.

Lisa: I mean, honestly, that’s a long time in this current world. I mean for me.

Cody: Is it long or. I mean, I did Coors in one way or another for almost 17 years. And we do have Coors products in the building as we speak. So to answer your question. But we have to have beer. You know, we want to have the things that people want. And sometimes you want a beer with your bourbon, you know, or you want to have, you know, a Bloody Mary, and then maybe you cut back to beer or beer as a conservative choice, you know what I’m saying? So, we want to offer the things that people want. As far as other spirits, no, we are still strictly Peach Street Distillers pride and true. Only our spirits behind the bar. Will that change? Maybe. You know, we’re all about creativity and being flexible over here and, like I said, giving the people what they want. So if we got to do an Aperol spritz, we might have to do some Aperol. Unless Davy whips up some Aperol for me. I don’t know.

Lisa: That’s right. Well, yeah, that’s. That’s kind of where the direction I was going was. Like, would you ever consider making something like a liqueur or some sort of spirit along those lines?

Cody: We actually have one. Yes. It’s our Amaro.

Lisa: Oh I love the Amaro! Yeah, but I’m not thinking about that as being…

Cody: Jeagermeister? So Jaegermeister is technically an Amaro in the way that it’s made. Yes.

Lisa: I never knew that.

Cody: I know. Nobody does. They just think of college and Jaeger bombs. But, no, it’s technically an Amaro or a German liquer. It’s in the same family, so. Yeah, our Amaro is very similar to that.

Lisa: Oh, that’s fascinating. Okay, well, I actually really like the Amaro.

Cody: And the Aamro is amazing.

Lisa: and the cocktail you do with it here.

Cody: We are actually testing two more right now. So we’re gonna have some more of those come on the menu for the fall and wintertime.

Lisa: Good. I’m glad that’s not going away. No, I don’t know it seems like something that’s a little bit of a niche thing that maybe is not as it is widely known, but it should be.

Cody: Yeah, it is. I think we’re, you know, do we need to do a little bit of SKU rationalizing here? Yes. But we’re trying to do that tactfully and smart and make sure that we’re, you know, keeping the things that people want. But.

Lisa: Right.

Cody: still making good business decisions.

Lisa: Yeah. How do you decide what stays and what goes?

Cody: Well, you know, obviously sales matters and what’s moving and what we use it for. So I would say those are the main contributors to that decision process.

Lisa: Yeah, that makes sense. So for the distillery. I’ve always felt like the distillery tour was one of the most under known, underrated things to do in Palisade. Like it’s a really cool thing, but I feel like it’s not maybe something that comes up on the top of everybody’s search. So are you planning to emphasize that part of the experience here more or are you trying to kind of build up the fact that, hey, you’re visiting Colorado’s oldest locally owned distillery. Let’s check out how we do things.

Cody: Absolutely. Actually, I love that you just said that because I didn’t realize that Peach Street was the first craft distiller in Colorado. The first one, we have liquor license, distilling license number one.

Lisa: That’s pretty cool.

Cody: That’s an amazing story. Like before Stranahan’s you, know what I mean? Before Leopold’s, before these really big brands. Here we are in little Palisade, you know, back in the day, drinking our Bloody Marys and I mean it was just awesome. I just think it’s the coolest story. So we are leaning into our first, like fundamental, pillar for who we are going forward, is we are a distillery first. First. First and foremost, we’re not a restaurant. We are distillery first. So too long, long way answer your question. Yes. We want to lean into our tours. Our online presence is going to change. We want people to know that they can come and see a really cool craft distillery that uses all, you know, primarily, I shouldn’t say all local, ingredients, like as best we can. Right. The Amaro is actually the one tricky one that we have to get some stuff from other places. But you know, we use, right now we’re reusing some pear puree because we didn’t have the right stuff to destone our own fruit for the pear gin. And we got creative and we’re working on that right now. And it comes right out of, the Colorado Juice Company. So we’re doing everything we can as close to home as possible and we want to continue to tell that story in our tours. We did just change our service model here at the distillery too, so we’re going back to ordering everything through the bar. Yeah. And we’re gonna test it this weekend and see how we do, and kind of shift our table service more to an expo. Can you still get a drink at your table? Absolutely. we’re going to have kind of a fluid way of doing things, and make sure that we’re just, you know, creating the best experience for the guest. But when you walk into the distillery, there’s going to be somebody right there at the front offering you a sample of one of our fine crafted spirits. A flight. Would you like the, you know, nickel tour or do you want to sign up for a proper tour at a later date or whatever it may be and really promote our identity and who we are as Peach Street Distillers.

Lisa: Yeah. Well, that’s exciting. Very exciting. So you mentioned the locally sourced ingredients and you know, I can see from my window, like farmers drive up with vats of juice and drop them off, you know, on a regular basis, which is so cool. So where do you get things from locally? Like what ingredients do you source locally and how does that all work?

Cody: So we work with a lot of the local farmers and other, you know, wineries and everything. We just did something with, Big Bs and some of their cider with them. So, you know, without trying to, like, single anybody out, we really work with a lot of. We work with everybody local. So, and we’re you know, we need each other, like I said, you know what I mean? Until I buy my big orchard. No, just kidding.

Lisa: No, this is your last job.

Cody: Sorry, it’s my last job. I forgot. No, we need each other. So we work with, you know, a ton of local people here.

Lisa: Yeah, that’s very cool. And so we’ve also talked about how this distillery has a really long history and you’re kind of coming into that history. So have you thought about how you kind of honor that past while also bringing in new things that you as you well-acknowledge are needed and are important? Like how do you still make sure that that history and that continuity is here?

Cody: So that’s a tough line to toe. Right. But I’m hypersensitive to it because I actually really honor the roots of this place and where it came from. I really, truly do, because I was here, you know, 20 years younger, hanging out and having a blast. And I really applaud the distillery and the brewery for being, you know, some of our first really progressive businesses as, you know, I used to say that, you know, back in the day when I was on town board. So, and I thought it was really cool because it was kind of pushed us into a different direction of maybe we can have some fun and, like, have some live music and a cool spot to, like, hang out and. And now we have this whole total package with our cool stores downtown, you know, and our amazing restaurants that we have. And then our wineries all have their own personality. And I just think that this was kind of the beginning. So I definitely don’t want to do anything to erase the past. Right. But I want to build on top of it. So. Yes. Like, what. What the prior owners did to bring this to life. Super cool. You know, and it’s where we are. This is the last time we’re gonna be right here. We’re only going up from here. So. Yeah, you can’t forget. You can’t forget the past. Just to, you know, push forward into the future.

Lisa: Yeah, yeah. And I. Speaking of which, as the train goes by. This building is so cool that we’re sitting in. We’ll pause for a minute. Lovely. Gotta leave that in.

Cody: Yeah, I know. I kind. I kind of want to do, like, a whistle stop special or something when the train goes by. Like, have something. Wouldn’t that be fun?

Lisa: That’d be a lot. You’re like oh I got another one.

Cody: I know. Whip out some, like, mini cocktails or something. I don’t know.

Lisa: That’s a great idea.

Cody: I’m still brainstorming. Right. But like a whistle stop shot. I don’t know. But the train is cool, man. The train is super cool. It’s part of our identity, too. but, yeah, this building is super cool. This is the original train depot. Like, this window that’s, you know, between Davy and I’s desks is, where they used to sell the tickets. It’s just neat. I like it. This. I like this building a lot.

Lisa: Yeah, I love it. I’m honestly excited to be in here because I’ve always wanted to check it out.

Cody: You can come hang out anytime.

Lisa: It’s as cool as I thought it would be. So you’ve made a lot of changes physically to the property. tell me a little bit about those and where you’re going and what you still have left to do.

Cody: Yeah, sure. So, you know, Jesse and Desa own the real estate. And, we’re so fortunate to have them as partners because they got in here and they were like, man, we gotta, like, get this place up to snuff. Right? But Mike and I have been, you know, very much part of the process with some, you know, input as far as, like, paint colors and all that good stuff. But we wanted to bring, you know, the depot building, the office building, you know, back to kind of its original look. And once it’s done, you guys are all gonna see it’s going to look really beautiful. And then that bright red, stop sign, red over there on production. Let’s call some attention to this corner, right? Let’s not be drab anymore. And when that’s finished, you guys will see the full, concept and what we’re going for. It’s going to be rooted in the history of Palisade. These buildings are old. This was the co-op, you know, and so we’re gonna bring that back a little bit. And then the tasting room is really going to be beautiful soon on the outside as well. The inside will probably take a little bit because we got to recoup some funds. But, you know we’re just gonna continue to refresh. We’ll clean clean, clean and refresh. As the time goes on and we move into slow season, we’ll probably have a little clearer vision for that. But, in the meantime, just keep watching. It’s going to come out beautifully.

Lisa: Yeah, it’s definitely looking cleaned up, like, cleaned up all the vegetation and everything that was really getting overgrown in some of the wild areas, especially around the production building. It looks great.

Cody: You mean the tree growing out of the wall?

Lisa: Yeah. I’d always have to duck walking home underneath that tree. So it looks, I mean, I love these trees. They’re absolutely gorgeous. But they needed to be cleaned up. It’s looking really fresh and beautiful.

Cody: Thank you so much.

Lisa: So, and yeah, I noticed the new tables inside are gorgeous. Like, nice kind of granite tops and new chairs. And so it definitely is feeling fresh.

Cody: Thank you.

Lisa: So back in, probably a couple years ago, the previous owners had gone through this whole process to get design approval to build a kitchen and a kind of a takeout area. Do you still foresee that kind of going anywhere in the future or is that just like a way, long term plan?

Cody: The short answer is yes. We won’t be using those plans, per se. But we’ve already been, you know, vision boarding, if you will, on what we’re going to do. But I would say that’s like a three to five year plan, you know.

Lisa: It’s a giant project building a commercial kitchen. It’s enormous.

Cody: It is. And you know, we’re working on getting our team, together here right now as far as our management team. And we’ve made some big progress this week. And, you know, that was part of our pitch for long term was, you know, we want to have a proper kitchen. The trolley’s the. trolley. Some people love the trolley. I struggle with the trolley.

Lisa: The trolley being where it’s like the food truck currently.

Cody: Yeah, it’s a trolley.

Lisa: It’s a food trolley.

Cody: It is a. It’s something, anyways. But yeah, I do, to have just a proper kitchen where we can, you know, have, you know, own some tasty dishes, like I said, some shareables, something that’s rib sticking delicious, you know, so you stay and enjoy your craft cocktail or two.

Lisa: That’s really exciting. Yeah. And I can see how that’s just a huge. Another kind of huge thing to bite off.

Cody: It is, but it’s all about like the progression. Right. So, you know, we’re starting here, we’re cleaning up, we’re getting the staff the things that they need. We’re hiring some more people to help us with the stuff that we need help with. You know, we’re building something, you know, and you have to build something from the ground up. You know, even if you inherit a business, you know, you inherit all the things with it. Right. And we’re doing some major unraveling, has been my term of choice. And then we are, we’re going to rewire and restructure and where we are today is going to look a lot different from where we are, you know, three, five, seven, ten years from now.

Lisa: I’m excited. What are you most excited about for seven to ten years from now?

Cody: That I get to live and exist in Palisade and, to amazing businesses and work with people that I love and care about and make it to my kids soccer games and, you know, be home for dinner and. And, you know, get, the juice that I squeeze is mine. So it’s not. I’m not doing it for anybody else anymore. I’m doing it for myself and my family.

Lisa: I like that a lot.

Cody: Yeah. And my community again. I freaking love Palisade. We know that. Well. Yeah.

Lisa: And you have a chance to build a community here that’s what you want it to be.

Cody: Yeah.

Lisa: Which is a really cool thing to do.

Cody: Yeah. I’ve, Yeah, I’m. I’m really happy about, you know, working with the people that are here and building them up to whatever they want to be in their career. I’m happy to see where they’re gonna go or if they stay. You know, whatever happens, I’m just happy that it’s ours and that we can, you know, control the outcome, best we can.

Lisa: Yeah, yeah, yeah. Good footnote.

Cody: Put in. Put in. We’re gonna put in what we get out.

Lisa: Yeah. For sure.

Cody: Or get out what we put in. Yeah. Yeah. I just want to tell everybody, you know, we just got this place on July 21st. We have a long way to go. The folks that have already come in to see us that hadn’t been in in so many years. I just really, truly thank you from the bottom of my heart, and I look forward to having the rest of you in when you feel ready and hang in there with us while we turn the ship in the middle of the storm. You know, it’s September. It’s busy. And, you know, not to be too corporate, building the plane while we fly it. Right. But, you know, like I said, what we’re gonna be a year from now, two years from now, five years from now, is just gonna continue to, you know, we’re striving to be that place for Palisade again, and we are excited to have you come through our doors and enjoy some great drinks and have some laughs and create some memories. And, you know, Mike and I and Jesse and Desa will be right here with you the whole time.

Lisa: Wonderful. Looking forward to it.

Cody: Thank you, hon. I appreciate it. Thank you for coming to chat with me.

Lisa: Thanks for taking the time out of all the things you have going on around here. It’s just like a buzzing hive of activity. So I appreciate you taking time out to talk with me.

Cody: Oh, thank you so much. I love this. I really do. And I’m really proud of you’re doing so good. You are.

Lisa: Sometimes.

Cody: We’re all sometimes doing good.

Lisa: Yeah. Thank you so much, Cody.

Cody: Thank you, hon.

LM: Experience Peach Street Distillers’ fresh start for yourself at 144 South Kluge Avenue in Palisade. They’re holding a welcome back party on Saturday, October 18th with a ribbon cutting at 4pm followed by music, food, and drinks – and lots of familiar faces. It sounds like a fun and fitting kickoff for the new iteration of Peach Street Distillers.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E47: Feeding the Migrant Workers Who Help Feed Palisade

Today, we’re taking a deep dive into the farewell dinner that La Plaza hosts each year to honor and celebrate the efforts of that year’s migrant farm workers.

Join me as I find out what it takes to prepare and serve dinner and a party to more than 100 migrant farm workers and their families, to say thanks (and see you next year)!

 

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Transcript:

(fade in to sound of cheering)

This is Postcards From Palisade. I’m Lisa McNamara. Today, we’re taking a deep dive into the farewell dinner that La Plaza hosts each year to honor and celebrate the efforts of that year’s migrant farm workers.

Join me as I find out what it takes to prepare and serve dinner and a party to more than 100 migrant farm workers and their families, to say thanks (and see you next year).

Dinner guest: Gracias! Hasta luego!

Iriana: Hasta luego! My name is Iriana Medina and I am the executive director at La Plaza. The purpose of the farewell dinner, it’s to honor and say thank you to the workers for the hard work that they’ve done throughout the season. We just have a, not just, but we have the chef volunteer who puts her crew of volunteers for the kitchen together and then we get, we do our part on getting a crew of volunteers too to put this together. You know, the party part, like, you know, setting all the chafing dishes, all the food, bringing it out here, tables, chairs, all the logistics that a party has, pretty much. Music, of course, because music is very important.

We also collect donations throughout the year, things that could be useful for them and that they could bring home with them because they, throughout the season, they collect and buy stuff to bring over to their families. And so this is a little bit of something to bring home with them for the families.

They wait for this, and this year we moved it to August because usually we have the dinners on the second week of the month, but by the second week of September, many of them are gone. So we noticed last year that a lot of people missed it. So we wanted to, we were mindful about this. And so this year we’re having another dinner in September, but the farewell, we decided to do it in August so a lot more people could come and enjoy this event that’s made for them.

It’s very festive because they know that there are prizes, they know that there’s not going to be services pushed on them. Not that they get, that we push services on them, it is that, they need services while they are here. So in these dinners, the main purpose during the season is that they can connect with other services that provide, that have programs that are different than ours so that they know they’re available and that they can connect with them directly and be beneficiaries of these services, that those other agencies in the valley have. Tonight, it’s merely fun. And dinner, food, music, prizes. And a big thank you.

(cheering fades out)

LM: The day before, Tuesday, Lynn Foster (aka Chef Lynn), that’s how she’s in my phone, Robin Gale, and I sat down in the dining room at the La Plaza building. La Plaza hosts dinners each month, called resource nights. Chef Lynn plans the menu for the monthly dinners and for the farewell dinner, sources the ingredients, puts together the work plan, schedules volunteers, and cooks much of the meal.

Lynn spends all day Monday shopping and delivering ingredients to La Plaza. Tuesday is the hard prep day in the La Plaza kitchen. Tuesday morning, Chef Lynn reviewed the farewell dinner menu and work plan with Robin and me.

Lynn: Good morning.

Lisa: Good morning. Okay, so just be yourself.

Lynn: I am. So we’re gonna do. Here’s the menu. Roast pork that Larry’s cooking that’s gonna come at four tomorrow, 3 to 4 o’clock. And we’re gonna shred it up with green chili sauce that I’m gonna try and dream up and make good. And rice, beans, shredded lettuce with radishes and pickled carrots. Watermelon, apple pie with cinnamon whipped cream.

Lisa: Okay.

All together: And the corn. And jalapenos. Oh, and of course, pickled jalapenos.

Lynn: And don’t forget, we’re also shucking 100 ears of corn and we’re gonna make that into street corn somehow.

Lisa: Sounds great.

Lynn: I know. Should be. And we’re expecting 100 people.

Robin: And it’s 100 degrees.

Lynn: And it’s 100 degrees and there you go.

Lisa: All right, so what are we doing today, then?

Lynn: Okay, so the corn is in there. I don’t know where you want to do it. Depending on what you’re more comfortable with. You can sit down and do it. You’re gonna make a big mess so I wouldn’t even worry about it. I’d just sweep it up when you’re done. Gail got to do this last time.

Lisa: We may want to sit.

Robin: We may want to sit. Yeah, I’m thinking like a corn shucking party.

Lynn: Yeah.

Robin: So many times we really have to stand. But I think that’s something we can just do sitting.

Lynn: And I’m gonna sort of run around to begin with and just get anchored because I want to start beans. I meant to be making the green chili, but then I forgot the green chilies. That’s okay. I can start it today. So I want to put my rice…

Robin: I have green chilies.

Lynn: No, I have them.

Robin: Oh, just not with you.

Lynn: Right.

Robin: They’re at home.

Lynn: So they’re all in the refrigerator. No, I have a whole big bag of big jims that I got at the market on Sunday and…

Robin: Yeah, that’s exactly what I got.

Lynn: Yeah, love them. I love that guy. All right.

Robin: Okay.

Lynn: So, yeah, here we go.

Lisa: Alright, let’s do it. Corn.

Robin: My hand will be very tired. And that’s using this. Using my brain.

Lynn: Mine would be crippled. Okay, ready?

(corn chopping and shucking sounds)

Robin: Look at that.

Lisa: That’s pretty great. I oh, I didn’t do that one very well. Do we want any knob left on this side, or do you think we want it totally off?

Robin: No, I think we take the knob off.

Lisa: Okay.

Robin: This part of the knife. The heel.

(corn chopping and shucking sounds)

Lisa: I’m going to have to refine my technique a little bit.

LM: OK, imagine these noises continuing for an hour, which is about how long it took the two of us to get through the corn. After Chef Lynn, Robin, and I worked through Tuesday morning and got a good chunk of prep done, we took a break and I asked Lynn to explain how she plans the menus each month, where she sources the food, and why it’s so important to her to make a delicious meal with high-quality ingredients.

Lynn: I think about it a lot. Like, depending on what we have, how many people are going to have, you know, at the beginning of the summer, I think we only did 38 and now we’re doing 100. And this will be the third time we’ve done a hundred people. So depending on what we have, I write a list, decide what I’m going to do, see who my volunteers are. So for instance, this time we just shucked a hundred ears of corn because we’re going to attempt to make street corn on the fly on a griddle. And I just kind of work it from there. And depending. So we have a stove with eight burners, but it doesn’t have ovens. So we’re extra challenged. So I’ve got to have something I can boil or cook on actual flame burners. Or we have a butane griddle outside that we use out there. So those are what we have to work with. Or sometimes we talk a lovely neighbor into roasting all the pork for us, which will arrive tomorrow, which is great. So it just kind of works itself.

This time I’m doing apple pies, which I happened to source from Sam’s Club. But they’re delicious. But to make them a little fun, I’m gonna make fresh cinnamon whipped cream, which I think will go over big. And our members are just, they’re so appreciative. And this time, we do watermelon almost every time, because we know they’re dehydrated. They’ve been working so hard all day. Make sure there’s lettuce and there has to be pickled jalapenos. Our members, our farm workers, love whole pickled jalapenos, which can only be found from one location. And oftentimes they’re out. So. And I get the number 10, which is a restaurant size can for them. And they eat them all.

The lower the stature of the person, the higher the quality I’m going for. I start on Monday, I come to La Plaza, I pick up some gift cards. I go to first I go to Sam’s Club. Yesterday that’s where I got the meat and the pies and the limes. Then I go to Shamrock and get the pickled jalapenos. And then I go to Walmart, who has what I think is the best selection of and the most reasonably priced Mexican ingredients, to get my jalapeno, my roma tomatoes, my white onions. And this time we have a special lady that comes down from Olathe and brings a truckload of corn every day. So I communicated with her and along with the grocery shopping, I picked up a hundred ears from the corn lady in front of the Jiffy Lube.

And, and you know, and then, okay, so Monday I go gather it all up. Had to drop the pork off. Come here. They help me unload, get it in the refrigerators. Then at 8:00 last night, I knew where there were really good watermelons. So I went and bought three really good watermelons. Because it’s so worth it. Like it’s just so. For me, it’s so worth it. Like, if I’ve always said if I’m gonna work this hard, it should be really good, otherwise why would I work so hard?

Okay, so then Tuesday, this is our Tuesday. And now we prep. And I get really willing people to come in and do the really heavy prepping. While I’m running around putting the rest of it together, I’m making the first vat of green chili sauce I’ve ever made. And I know what I want it to taste like. We’ll see how it turns out. I can make anything pretty good to eat, so I can just sort of throw it out there.

So then that’s today and we’ll finish this up. I’ll go home and rest up and then we come back tomorrow and we will finish everything up. Get it ready. We’re having, the guys have been coming in at five, but now they need to stay in the fields longer. So I’m happy to know that we’re going to start not till 6:30 so we can get more guys.

And as an aside thing, one of my favorite things is seeing these guys that have worked so hard that maybe, you know, you sort of have the. They all. You think they all know each other, but maybe they don’t. They’re from different parts of Mexico. And so to get here, to come here and socialize and hang out with each other and then eat a really good home cooked meal that’s so satisfying and they’re so appreciative.

Geri just rolled in and Geri makes a lot of stuff happen. For me as a volunteer opportunity, the fact that I can be here and it’s not formal is why I can be here. Because I’m not formal. I’m not a committee. And again, they just work with me, whether it’s how cranky I get or…

LM: Geri had brought over a huge chile relleno burrito from “the burrito lady” and as Lynn and I chatted, Geri carved us off generous slices. Throughout the day, La Plaza staff pop in and out of the kitchen, offering samples of whatever snack they’re having, taste-testing our dishes, and giving advice. After we enjoyed a delicious little burrito snack, I asked Lynn why she volunteers to plan and create these meals. Geri was quick to pipe in.

Geri: Because she’s wonderful!

Lynn: This is my third full year, and I tell people, this takes a lot out of me. I’m almost 72 years old, but I still love to do this. And not everybody can do this. First of all, I’m a generous person by nature. And then I. You know, I have famous friends. They write cookbooks. They are on. I have one friend that’s all over Food Network. God bless her, and yay. But all I ever wanted to do was literally feed people. I’m very clear on that. That I just want to feed people. So anytime I can think up a time to feed people, I do. Then, this is an enormous effort. It’s an enormous undertaking. But to know that I can still pull it off and that those hundred people all get something, there’s a portion for everybody. It’s. It’s like food that shocks them. It’s so good. I think that it’s a little bit, like, macho ego or something, or just there’s a small part of that, just like. Well, because I’m. And my husband says to me, when I first met. When I was first with my husband, I went off to feed 120 kids in Baltimore, and I made meatloaf with them in a small kitchen. And he was like, who’s paying for this? And he quickly learned never to ask such a silly question again, because it’ll get paid for somehow. And if part of it is mine, that doesn’t even occur to me, because there’s a mission here. We’re going to make this meal. We’re going to have a great time. And, you know, and I’m tired for three days after I do this.

Robin said, yeah, I needed Advil after a couple hours with Lynn. And it’s true, especially the schlepping. And of course, I have to get you guys to do that now. I did a lot more of that for so. I worked pedal to the metal for 20 years straight. Just worked myself and loved it because I love cooking and I love food, and I love anytime I can learn a new thing. What was I was telling you today, I learned the other day in Sam’s Club, a Mexican woman said to me, oh, those pinto beans look so fresh. Where’d you get them? I said, well, you know, they’re right there on the shelf. I didn’t realize pinto beans. I know that beans can get old, but I didn’t realize I could look at them and know from the color. So I learned a new thing that day.

LM: The La Plaza kitchen is not huge. It’s a commercial kitchen, but it’s tight. And during dinner prep or tamale making, it has to do many things at once.

Lynn: So in the three years I’ve been here, this place has come up a long way. When I first came in here it was Liz and Shad Dirks. I just put out on Facebook, I’m cleaning the migrant kitchen. Do you want to come help me? And they showed up. Well, Liz like dazzled. Oh my God. That woman just, you know, restaurant animals, you know them when you see them. And Shad too. And he and I, we also do the tamales, which I didn’t want to do tamales but I do the tamales and we do. Our record was one Christmas we did 562 tamales. And again that’s a three day process too. But so they came. I know I’ve thrown out, I’m not exaggerating 90 pairs of those stupid plastic tongs you get when you get carry out food that don’t work and they break. And every time I come in and find more I just throw those out too. But at any rate, back in the day they used to feed the migrants every day. So we had like 200 plastic glasses like you’d see in a diner. And so we just have been purging and purging and trying to keep it to what we do use and also bringing in equipment that we do need.

For two of those years we were sharing a refrigerator with our friend Oscar who owns El Rey Mexican Food. And we all worked out of a single door professional refrigerator. And it was, it was a challenge. And now we have a double door refrigerator all to ourselves. That’s amazing.

Lisa: And Oscar has his own restaurant!

Lynn: But we have this used stove that just doesn’t do much. It only, it has eight burners. It served its time. It belonged to one of the restaurants in downtown Grand Junction. For a long time. They donated it to us. My philosophy is stop taking donated equipment in a setting like this, because it costs you money and it doesn’t work right. But at any rate, so we’re now working on getting a new stove which we’ve got some donations and I think we’re close and I may go, we like to go to the farm market and introduce our, I may put on my chef’s coat and go take a little tin cup and see if I can raise the money. Because we really do. When we have a stove, we’ve got a fully, that kitchen can do anything. Like my challenge, but I keep trying anyway, is to make decent rice. Cause it can’t get hot enough soon enough. We’ve come close. It’s been edible, but I haven’t like, nailed it. And, I mean, it’s rice for goodness sake.

LM: So that’s what goes into the menu planning and ingredient sourcing, as well as the creativity and flexibility that is needed to make these meals come together.

Let me just recap the menu for the farewell dinner. This is all made by hand, from scratch. We’re having:

  • Roasted pork smoked offsite by Robin’s husband, Larry (as an aside, the previous month, the pork had been donated and cooked to perfection by Matt Payne of Chicken Grit Farms).

  • Continuing, warm green chili to serve with the pork.

  • Spanish rice with tomatoes, onions, seasoning (where I learned there is such a thing as tomato bouillon!), carrots, and peas.

  • Pinto beans, seasoned with fresh Mexican oregano and cooked up from dry beans.

  • Shredded iceberg lettuce with chopped scallions, grated radishes, and picked carrots. More on the shredded lettuce soon…

  • Wedged limes.

  • Whole picked jalapenos (which, yeah, those come from a can).

  • Sliced black diamond watermelon, because it’s tastier than “regular” watermelon.

  • Street corn, made from the best sweet corn from Olathe’s corn lady, parboiled, then grilled by Tyler Hopkinson (outside in 100 degree heat), then topped with a particular brand of lime mayo, chili powder, and cotija cheese.

  • For dessert, apple pies (from Sam’s Club due to the lack of oven), topped with homemade cinnamon whipped cream.

  • Oh, and I forgot, the tortillas that needed to be steamed at the last secondto bring the whole meal together.

Phew, that’s a lot, right?

So day one, Tuesday, was hard prep day – taking care of the things that take time and that can be done in advance. Shucking the corn, grating the radishes, starting the beans. And always dishes, constant loads of dishes, run through the small, very warm and very noisy commercial dishwasher.

On day two, Wednesday, Chef Lynn, Robin and I were back at it. Day two is execution day. Earlier in the day, the soft things can be done, things like shredding the iceberg lettuce.

Now, if it was me making this meal, I would buy large bags of pre-shredded iceberg lettuce and call it a day. I buy pre-shredded lettuce for myself at home and it’s good enough, right?

It is not good enough for Chef Lynn. Let me tell you about Chef Lynn’s method for producing the best shredded iceberg lettuce:

  • First, you start with whole heads of iceberg lettuce.

  • Cutthe heads into quarters, then run each quarter through a mandolin slicer.

  • Place the shredded pieces into a big bowl of ice water to soak as you work.

  • There’s always pieces that won’t go through the mandolin, so I slice them by hand because I can’t bear to throw them away.

  • Once the bowl fills up with shredded lettuce, rinse and drain it in the food prep sink.

  • Then spin the shredded lettuce in a salad spinner in small batches (no more than 3 handfuls at a time) to fully drain off the water.

  • Line a large tub with paper towels. Put the drained lettuce in the tub up to one inch deep.

  • Add another layer of paper towels and another layer of shredded lettuce, over and over again, until the tub is full.

  • Place the tub in the fridge to fully cool.

  • Closer to serving time, take the shredded lettuce out of the tub, remove the layers of paper towels, and move it into serving platters, topping it prettily with rows of sliced green onions, shredded radishes, and pickled carrots. Fill three serving dishes with this pretty mixture, then back into the fridge they go.

Robin and I did this with 10 or 12 heads of iceberg, taking turns between slicing and draining as we each filled the bowls. It probably took an hour to get through it all.

I think this process perfectly captures Chef Lynn’s care and dedication to absolute perfection. Who else would put this much effort into the shredded lettuce?

After Robin and I had finished our shift on Wednesday, we took a breather with Chef Lynn on the couch in the break room, before the next shift came in to do the final prep and get everything over to the gym, where dinner was being served by shift three.

Monthly resource night dinners are usually served at La Plaza’s offices, but the farewell dinner was being served at the Town of Palisade gymnasium, so as to accommodate the large number of people expected in one single, air conditioned room. That posed a few extra logistical challenges, but we had had time to start staging for the next team who would take everything over to the gym.

I asked Lynn how she felt that morning coming in. The sound quality is a little rough here, because we were all a bit exhausted.

Lynn: I felt great coming in this morning. You know, we’re all organized and we’re good and I think we have a spectacular dinner. That’s what I think.

Robin: And it, to me it’s like a summer. It’s a great summer dinner.

Lynn: It’s like a feast.

Robin: It’s like a feast. All the beautiful corn, the watermelon that everything is going to be so fresh. They are going to love it.

Lynn: And my cinnamon whipped cream is going to turn out. It’s gonna be beautiful. This is the execution day. Because you, make it all. It all comes together. So we have three more volunteers coming in. One who is going to be out in the 100 degree heat charring off the corn for our street corn a hundred ears. And then we have two other people that will be keeping this going and sending everything across the street. And we’ll have volunteers who will be running it across the street and carts.

Lisa: And, your husband cooked all the pork yesterday, right.

Robin: Larry was the pork master yesterday.

Lisa: He’s going to bring it all over later.

Robin: When he saw how many pork butts were in Lynn’s car.

Lynn: They were on sale. So I got a couple extra and I pull up and he goes, you only told me 5.

Robin: Why do you have 10? And got them all shredded for us last night. He shredded it and he degreased all the stock, leftover stock.

Lynn: The leftover liquid from it and he soaked it in everything in apple juice. So it. And then I made my first ever green chili sauce, and I put sausage in there and used the stuff that he had leftover from the pork. It’s a team effort. And I think this says something about our town, because if you ask people to volunteer here, they’ll shock you. They’ll just. They’ll show up. And it might not be 10 people, but you didn’t need 10 people. You only needed two. And two people show up.

Robin: Absolutely.

Lisa: Robin, why do you you help?

Robin: Why do I help? It is such a small thing that we can do for the appreciation that we get every time. Every time you eat a peach here, I mean, it is. We are in an amazing place, and I couldn’t be out in the heat like they are all day. I could not do it. And it’s just a one little, little thing that we can do to show how appreciative we are of the work that they do for us.

Lynn: And I think they know it. I got asked the question earlier today. I tend to leave because I’m exhausted after three days, and I just. I’m too spent to be here. And I was asked, don’t you want to see the people appreciate it? And I very much do. And as a chef, when I get a dining room full of people that were chattering away, but they get a plate of food and it goes silent, you just know you hit your mark because, yeah, they’re conversing, but then suddenly they got to get busy eating what you just prepared for them. And they do. And sometimes, a lot of times I do walk out as they’re just as they’re coming and they say here’s the chef. And they cheer me and that’s all. And also see if I know it’s good. I don’t. I don’t need to see it because I already know. And I did it on. I went to that trouble on purpose and meant every single thing.

Robin: And there’s no leftovers. That’s how you know.

Lynn: Oh yeah.

Robin: There will not be leftovers tonight.

Lynn: Just thank you for doing this though, because this was. This is fun. And I’m looking forward to seeing how you splice up make me sound sensible.

Lisa: I really appreciate how you organize everything here…

LM: I was sitting too far from the mic during this recording, so my sound quality further deteriorated here, but I went on to tell Lynn “I really appreciate how you organize everything here. It’s like multi dimensional chess in your head. You kind of have everything thought through and every detail planned out. And I appreciate that you make me feel useful too. Because I think a lot of times when I volunteer places, if they make you feel like they don’t really need you, why would I go back?”

Lynn: Right. Oh, well, that’s a nice compliment. I appreciate you appreciating me. The sense I have is that people like the direction. It’s like, not everybody could do this. But if you do righteous, perfect, like, she was just saying, all this perfect food, you can feel so good about it because you know that I didn’t give them any old thing. I gave them. I showed them how much I care about what they’re eating.

LM: Let me tell you a few things about Chef Lynn. When you walk into a kitchen where she’s in command, whatever kitchen it is, wherever it is, it’s HER kitchen (like any good chef). I first met Lynn shortly after we moved to Palisade. Paul and I hosted a post-Olde Fashioned Christmas parade Bike Palisade group party in the shell of our then-new home. We’d only had possession of the place for a few days, and I thought, what better way to inaugurate it than to host a party? I had to clean it anyway. Might as well make it nice and dirty first!

I didn’t know Lynn yet, but I was told that she’d be dropping off some chili for the party. We didn’t even live at the house at that time, so I rolled over to let her in before the parade. She was already there. She had bags and bags of things. The crock pot with chili – asking me which outlet was a good outlet to plug it in. I had no idea – I didn’t even know which outlets worked yet! And then there were the garnishes: cheese and I think probably onions and some kind of chips and probably some hot sauce. I’m sure there was more. And also bowls, spoons, and napkins. Things we didn’t have there yet. (Also, shout out to Gail Matthiessen for bringing over a few rolls of TP, which we also didn’t have at the house yet!). That warm chili was the perfect thing after a cold December night bike ride, and a great base for the keg of Palisade Brew that Mark Williams brought over.

But back to this kitchen, the La Plaza kitchen. When you’re in the kitchen, Chef Lynn tells you stories and if you’re wise, you realize those stories are lessons. What you take away from it is: don’t ask her where something is if you haven’t put in a good faith effort to find it first. Don’t ask her how to do something if it should be obvious. Remember the steps that she told you. When she corrects you, pay attention. If you drain that first batch of shredded lettuce and pile it up, then go back with the second batch to find that your piles have been scattered about loosely, so as to better dry – understand that and don’t pile it up again. Scatter it loosely.

Lynn’s always observing what you’re doing, how you’re doing it, and how you’re interacting with others. She decides who she wants doing what, when. So much so that it’s an honor to get a text from Chef Lynn asking if you’re available to help with a specific task. You’re not volunteering so much as being selected to volunteer. It’s an honor and if you’re wise, you accept it.

LM: After day two’s prep shift, I went home to eat dinner and ice my foot, then I went over to the gym to see how the night was going. When I arrived, the gym was full of cheering – La Plaza team members Iriana and Anahi were in the front of the room, giving away prizes. A big boom box played in the background between announcements in Spanish of the prize-winning numbers. Empty plates sat stacked on the tables.

A group of volunteers stood behind the almost fully-depleted trays of food, waiting to serve any last-minute arrivers. La Plaza team members Geri and Amanda were at the intake table and Augusto moved through the room, chatting with people and shaking hands.

The younger kids in attendance helped pull prize-winning numbers from a shoebox, in between running around the gym and generally having an awesome time. One of the littlest kids hugged Geri’s legs and wouldn’t let go. She smilingly brushed him off, but I could tell she didn’t really want to.

As the prize-winning numbers were pulled, big cheers went up from the tables. Everyone was smiling and laughing, excited about winning prizes either they or a family member could use. And the prizes ran the gamut. Everything from the last pie that hadn’t been needed that night to shoes, toiletries, curling irons, kitchen appliances, lawn chairs, blankets, jackets, and a spectacular pair of crystal-studded, blue cowboy boots that Anahi showed off throughout the drawing, building up excitement. It was a happy, festive atmosphere.

Towards the end of the evening, I talked with Amanda about the dinner and the prizes.

Amanda: My name is Amanda Perez. I am the community navigator here at La Plaza.

The farewell dinner is just, it’s a great opportunity for us to get together as a community and celebrate our local farm workers. This is a fun event that we get to put on every year, to give a, you know, a nice farewell to these guys, let them know that they’re important and that we love having them here.

So we do a raffle at each one of these farewell dinners. We’ve been collecting items since probably January, I’m sure, at least. Every time we get donations in, we’re like, ooh, that would be good for the raffle. And we just have been collecting a lot over the months. And so we’ve got, we had a pretty good selection of items today. People excited. I mean, they get excited about pretty much any of it, but I know especially, like, especially for those that are going back home here soon, they really love to get athletic shoes. Sometimes we give away like, bikes, pretty much anything. I think they’re having. We had some cowboy boots that they’re a little bit out of style, but they just had the funnest time just seeing those. And so, yeah, I think they had a lot of fun with those too. And I mean, they took them all right away.

We had a count of 120, but that was including our volunteers. But so there’s a little more than that with staff and some other people that came to help out. But, yeah, more than 120 people in the gym tonight.

It’s just a really great opportunity for us to get together one more time before everybody heads back home. Just to let them know that we appreciate them and we love having them around. And they’re an important piece of this community.

LM: So thanks to La Plaza, Chef Lynn, and all the volunteers for putting on the farewell dinner and sending a message of thanks home with this season’s migrant farm workers. As our markets fill up with fresh and delicious produce and every bite of a perfectly ripened peach or plum or melon reminds me of how lucky I am to live here and easily access this food, I can’t forget to join in the thank you to those who help our farmers thrive.

Even though this season is wrapping up, La Plaza’s work doesn’t stop. Soon it will be time to make batches of fundraising tamales, continue planning for future seasons, and continue supporting the immigrants who remain part of our community.

There are so many ways to contribute if you want to help. You can buy tickets to Quemando, a salsa concert at Grande River Vineyards on September 6th, that is one of La Plaza’s biggest fundraising events of the year. You can donate money to La Plaza, either in general or for a specific cause, like a new commercial stove and oven for the kitchen. You can donate cool things for next year’s farewell dinner giveaway when you’re doing your 2026 spring cleaning.

If you want to help but are unsure how, you can always reach out to La Plaza at (970) 902-2491 or info@laplazapalisade.org or visit their website, https://www.laplazapalisade.org/.

Thanks for listening. With love, from Palisade.

E46: Back to School with D51’s Work-Based Learning Program

Do you ever wish you had had a chance to try out a career before committing to something that you’ll be doing for the rest of your working life? Well in the Grand Valley, D51 high school students have an opportunity to do just that.

Crystal Green, Career Pathways Coordinator for the Work-Based Learning Program at Palisade High School, explains how this awesome program works and why local businesses should participate.

If you are interested in signing your business up, visit the SchooLinks platform for more: https://tinyurl.com/schoolinksD51

Theme Music: Riverbend by Geoff Roper    

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Transcript:

Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today I’m speaking with Crystal Green, Career Pathways Coordinator for the Work-Based Learning Program at Palisade High School. The Work-Based Learning program is a partnership between District 51 schools and local businesses whose goal is to create a strong community and skilled local workforce. The program provides students with hands-on, real-world experience in the different career pathways available in our area.

I learned about this fantastic program at a Palisade Chamber of Commerce Community Over Coffee event, which in my opinion are worth the cost of chamber membership alone. These events gather local business and community leaders to explain what they do and answer questions in a small group setting. They’re an awesome opportunity for members to find out what is happening in the community and get questions answered directly by the source.

Today, Crystal explains what work-based learning is, how students and businesses prepare and participate, and why you should reach out, even if you’re not sure if your business would be a perfect fit. All that and more on today’s Postcard from Palisade.

Lisa: Thank you again so much for coming in to meet with me today.

Crystal: Thanks for having me. I’m Crystal Green. I am the Work Based Learning Coordinator or the Career Pathways Coordinator at Palisade High School.

Lisa: And so I learned about what you do recently at one of the Chamber of Commerce community over coffee events. And I thought it was so cool. And I thought that there’s a pretty good chance that somebody who doesn’t have a kid in high school or didn’t have a kid in high school may not be aware of this program. So that’s why I really wanted to have you in and just learn more about what you do and how the whole thing works. So I would love it if you could just kind of talk through the program. What is it? How long has it been around and how does it work?

Crystal: Well, work based learning has been around in D51 for decades, mostly through our CTE program, which is our career technical exploration. And from there it obviously, students like to go and work in the community. And so like I said, that’s kind of been around for a while. And D51 is really taking a larger step. And so we now have coordinators. So we have a district level coordinator and then we have a coordinator at all four major high schools. And what I do at Palisade High School specifically is I run our Futures Pathways program. And so we help students figure out early in their high school career what they want to do or potentially do. We allow them to get some of those foundational skills and even earn credentials that transfer directly into the workforce and then hopefully end in some kind of a hands on experience, whether it be an internship and apprenticeship or even sometimes higher education. So I kind of oversee all those programs and then help connect the businesses with students so that they can have those opportunities.

Lisa: That’s awesome. I so wish I had something like that when I was in high school. Because it’s a time in your life when everybody is saying, okay, decide what you want to do for the rest of your life! You’re like, well, I don’t know like I’m a teenager. So it’s such a cool thing.

Crystal: Right, right. I hear that a lot, actually. I do. I hear that a lot. I think what’s also really interesting about it is they hear oftentimes the careers that our students, even as freshmen are going to be doing don’t exist yet. And so it allows them to get some of those foundational skills that he can even transfer to some of those jobs that are still upcoming.

Lisa: That’s so cool. So with local businesses here, what kind of businesses are a good fit for the program? Or what kind of businesses do you work with here in Palisade?

Crystal: So really, any business that’s willing to share their expertise with students. We like to grow our own, and so these students are from here, live here, and it would be great if we could pass on some of those knowledge. I’ve been hearing a lot in the trades that we have a large population that are going to be retiring and no one to fill those positions. So the sooner that we can get students interested in that and they can be thinking about that and potentially start filling those roles, it’s really important. But any business that’s really willing to take the time to help a student, and it can be a reciprocal, positive experience. It’s not always just the business giving and giving. These students are very, very capable. And so if you give them the chance, you give them some directive, they have a lot of energy and a lot of creativity that even, you know, we sometimes run out of in our mundane day to day. And so it’s a great opportunity to bring in some energy and some fresh eyes even to your business. And social media has really taken off. You know, we’re doing it now. And, these students have lived it since they were little. And so that’s, I get a lot of requests from businesses wanting students to do that social media or even that technology part of it. So just any business that’s really willing to give some time to our students and give them a chance and show that they are capable is really a good fit.

Lisa: That makes a lot of sense, especially with the trades and everything. I know that there aren’t always traditional pathways into that career field. So that’s interesting. I don’t know if you can name names, but can you talk about any of the businesses that currently participate? And if you can’t then that’s OK too.

Crystal: Oh, sure. I’ve got several. So as you mentioned, the Palisade Chamber of Commerce, they’ve been instrumental in getting this off the ground. They are one of our biggest partners, not only with holding those events and allowing us to speak, where we met, but they do those networking events. They’ve also hosted, I believe, two, if not three. No, they’ve done three. Three interns, that have been really successful. And we’ve both been able to navigate what that looks like from both sides and for the student. So that’s been really nice to have that relationship where we can brainstorm what’s going well and what’s not as well. And then the chamber is in a good position to then support other businesses because they’ve also been through it.

Our Palisade Fire Department runs a full internship where they get students actually certified to become firefighters. They take a lot of time out of their day to run that. And so they’ve been very instrumental in getting our students prepared to be in the fire department or in EMS. Our Palisade Police Department also runs a class at Palisade High School. So the officers come in, a lot of times on their own time and teach our students everything they would learn if they went to the police academy, minus guns, because that’s not safe. And then they’re doing a year two internship where students are going to actually be at the police department and working alongside the police officers. So you might see them at the farmers markets, standing next to the police officer and doing things like that. And then we have three students that are actually going to be going and learning how to do dispatch. So there’s a time between when you graduate until you turn 21 where you can’t go to the police academy. And so we’re trying to keep the kids engaged during that time through different avenues.

Some other businesses in Palisade, Wine Country Inn allowed our students to do a lot of behind the scenes and work some of their festivals. So they’ve been a great partner. And I think there’s going to be even more there to come. The Historical Society had an intern and that was a lot of fun for both parties there. And then the Blue Pig also had an intern. And so a lot of our local Palisade businesses have really supported this program.

Lisa: It’s just such an invaluable experience because again, there’s nothing like actually doing something to find out if you like it or not or if you want to spend your career doing this kind of thing. So that on the job shadowing and working alongside people in that field is so fascinating, that’s such a cool experience for kids to have.

Crystal: You know, I say sometimes to the kids, like, you try your shoes on before you buy it. You try your car before you buy it. Why would you not try your career? I think it’s something like you spend 98,000 hours, something crazy like that, in your job. So why wouldn’t you want to try before you buy or try before you go to school? Dropout rate is real. Changing your major takes time and money and resources. Maybe college isn’t even for you. So these students can kind of try to figure all that out even before they take any of those really big steps.

Lisa: So I think you kind of highlighted some of the success stories there with that list. But is there anything else that you want to talk about that, you know, really resonated with you.

Crystal: There’s a lot of success stories that come out of this. And again, it’s not even just for the students. It’s also good publicity for our businesses, getting their name out there. These students are well connected and so are their parents. And so there’s no better way than word of mouth of saying, like, hey, I’m doing an internship at you the Blue Pig. What’s that? It’s an art place. You should come check it out. They’ve got this cute little coffee shop, so that word of mouth really travels far.

Some of our students have been so successful in some of the work they’ve done, so I’ll go back to the social media, that they had so many clients and so much success that they were able to kind of spin off and run their own business doing social media marketing for businesses, alongside going to school for that. We have another student that did an internship and that turned into a career for them. And so I think that that’s the success stories that we’re looking for is not only are these students being productive members of society and finding what they’re passionate about, but they’re also supporting our local businesses and staying right here.

Lisa: Yeah. Win, win. Also for keeping the community kind of spirit going and keeping, you know, the multiple generations in our community here in Palisade too, is so important for that. So I have the handout here that you handed out at the chamber event. And I just noticed there are so many different ways that businesses can engage with the program. It’s almost like anything you can think of, you can possibly do it. So what’s the best way for a business to figure out what option would work best for them?

Crystal: So like you said, there’s several different ways. If you find that you only have a small amount of time but you do want to help out with students, having a site visit, having students come to your place of business, coming in and being a guest speaker, those are great ways to kind of dip your toes in and see if this is what’s best for you. We’re really hoping to form businesses and relationships for the internships and apprenticeships portion of it.

And if you are interested to know more about that, the best way to contact us is through one of those coordinators. So again we’ve got a district level coordinator. So if you just call the district and ask for the work based learning coordinator, you could find her. And then again there’s one at all the four major high schools. I’m Crystal Green at Palisade High School. And you can just call the school and get connected to us and we can set up a time to meet and kind of talk about what that looks like.

We also just rolled out a software that we’re using. It’s called School Links. And so it’s a really easy way for you to even sign up without having to meet with us. If you just get that information and then you can basically make your own profile. And then if you are willing to do just a job shadow, you can post that on there. If you’re wanting to do more of like an internship, you would post that on there. And from the kids side it looks like an Indeed page. So I was just on it this morning. So from a student perspective I got on and I saw there’s a job shadow and there’s an internship and so I can apply to those. And then the coordinators would step in and help coordinate, like do you want to interview these students? Do you want us to pick them for you? But it’s a really nice streamlined way for you guys for them to see what’s available, for you to show what’s offered. And then all the paperwork is also very easy. It’s all electronically done. And then once you’ve set that up and you’re working with a student outside of that, your time is very minimal. The students will turn in a timesheet and it takes you about probably two minutes to log in, review it and hit approve. So we’re trying to really streamline that.

One thing we heard when we first started doing all this was I would love to do that but I don’t know where to start. And so these coordinators are in place now and this software is in place now to hopefully streamline that. All of the chambers are also aware of this. So if you even don’t even know where to contact someone in the district, the chambers are happy to be that kind of middle person to help you not only make your website or get on there and do your profile but also to connect us you to the work based learning coordinators.

Lisa: I’ll include a link to that School Links, I’ll include that in the episode notes. So that’s really the first place. Or either contact you or check out the School Links and that’s really your starting point.

Crystal: Or the chambers. Yep.

Lisa: Or the chambers. Thanks. Yep. I like that there’s so many different options too. Just it. So it could be as much basically as much time investment as you want. You can put a lot of time into it. You can put a little time. And there’s still something that might work and benefit.

Crystal: Absolutely. And the four schools are working really well together. So you know, whatever you offer will be sent out to the whole district. So it’s kind of nice to know that. So like even if you contacted me when you post that on school links, it does go out to all of the schools. and so you can get a student from any school.

Lisa: Okay. So it doesn’t necessarily have to just be in the town that you’re within. I think maybe we touched on this a little bit already. But what kind of skills are in demand from local businesses?

Crystal: And yeah, I think you a lot of conversation from that community over coffee. It was kind of funny because that’s the question we asked of the participants at the table and it was very basic things that they were looking for: being able to communicate, to answer or make phone calls, to do emails. How to address an envelope was actually one that popped up three different times at three different tables. Isn’t that interesting, because we just don’t do that anymore. And so I really took that to heart. So I teach the college and career prep class also at Palisade, which is mandatory class for sophomores. And I spent all day yesterday figuring out how I can get those skills specifically into that curriculum. So we’re going to have students writing envelopes in our class. We’re going to practice making phone calls and writing emails and doing some of that communication piece.

Lisa: Because, yeah, that’s not part of daily life anymore. You don’t have a pen pal that you write a physical letter to anymore or. Yeah, have to call your friends parents and ask for them to come to the phone and, yeah, wow, that’s fascinating.

Crystal: Even just knocking on the door. Like, people don’t knock on the door and say, hey, can someone so play now? Like, they text, hey, I’m here. So I think that, we’re gonna really spend a lot of time doing that kind of stuff in that class to get them better prepared.

Lisa: So how do you help the students get ready other than basic skills, things like that? I think you do a lot of work with students to get them prepared to participate in this program. You’re not just kind of plucking somebody out of a class and saying, okay, go work at the chamber for a few months.

Crystal: So I think the first step would be kind again, at Palisade, we do that sophomore class, where we do some of those foundational skills and then just being a part of the pathways, the students are in those, again, their CTE classes. So those career technical education classes where they’re learning some of those skills as well. So alongside of coding or carpentry, they’re learning those other business skills, soft skills.

And then as a district, we are working on finding a unified way to train our students, or we’re calling it onboard our students, for these internships specifically. So if you get a student from Central, Junction, Fruita or Palisade, they’ve all had the same kind of training so that they are prepared. That’s in the works. We’ve got talks with CMU and their workforce center. And so we’re going to pull in some of our business partners to kind of help us make this a unified resource for our students. But, yeah, we are not plucking them out of the classroom. They’ve had some training and some experience.

And again, I just, I like to mention this over and over again, like, a lot of our students are credentialed. Like they had to sit and pass the same test that the other adults do. So a lot of times that brings their maturity levels up because it becomes serious and real for them, when they’re holding that card that says, I can go work on a construction site. And so I think sometimes, you find that they’re ready to go just from that.

There are some growing pains, because some of them have never had a job. So just know if you do an internship, we are gonna preparing the best we can, but you may still have to do a few things to kind of get them up to par. But I think that that is what you should be willing to do if you are taking an intern, is to know that you’re gonna have some of those growing pains, but hopefully they adapt quickly.

Lisa: Absolutely. Yeah. With any internship, it’s educational for the student as well. And, yeah, that’s kind of part of the experience.

Crystal: Some things that have kind of stood in our way from having some more business partners is we have a lot of individuals who love to take the CMU students, which CMU is a great resource and I love that that resource is there, and our pathways lead to that. However, I want to just emphasize that our high school students become those CMU students and our high school students have, this is their hometown. So sometimes the CMU students come and they don’t live here, and they’re going to take your resources and go, and that’s okay. But if we want to really work on providing our economy with help, I would say take a chance on some of these high school students. You would be amazed at what they’re able to do if you give them a little bit of space and a little bit of competence and they’re able to do great, great things.

And I would just challenge you to think about what is that 10th most important project on your list that you just don’t have time to get to and allow these high school students to do it. A lot of places will say, well, I can’t have a high school student in there because we have private information. Think mortgages, things like that. Banks. And true, students can’t sit in on those things. However, you still throw events. You still have other employees to take care of. Those are projects that the students could definitely still be immersed in the bank. They’re not sitting at the table with those private conversations, but they’re still hearing and seeing and having to dress up and learning how to shake hands. There’s so many things they can learn from still helping you throw an employee celebration or a public event. So think about those projects that you have sitting on your table that someone that is 17, 18 years old could probably tackle, and you might find that you really like the results.

Lisa: That is an excellent point. So long have you been in this role?

Crystal: So I moved here three years ago in July, so just passed our anniversary of moving here. And so I was originally not actually going to go back into teaching. And I moved in across the street from my principal’s family. And so he introduced himself as a principal and I said, well, I’m a teacher. And he said, you want a job? And I was like, sure. So I originally started in the Spanish classroom. And I don’t speak Spanish, but we had a student teacher that needed a certified teacher in the classroom. So I was there to help her with the classroom management and lesson planning, but she was actually doing the teaching in the Spanish. So no worries if you’ve ever had me in your Spanish class. I was not in charge of that part.

And I actually ran a program back in St. Louis through the center for Advanced Professional Studies, and it was a healthcare program. So I’m a science teacher actually by trade. And that healthcare program was very similar to what we’re trying to do here. I got students for half a day and they were just completely immersed in everything healthcare. And so when principal Bollinger saw that I had that on my resume, they were prepared to do what I’m doing and start the pathways, but they actually were planning on doing it a few years out. But they’re like, hey, you’re here. Let’s do it. And so we jumped in that January. I started finding internships. That first year I think we had 27 interns. And then the following year, we really started building the pathways that lead to those internships. So that was a lot of last year was a lot of building that and getting students through and figuring out what our processes are and meeting new people and gathering the resources. And this year’s going to be a lot of the same. Just kind of making sure that we’ve got solid foundations for everybody involved. And then starting to expand, hoping in the future that we can do something in that kind of tech IT creative field and also agriculture. So would you believe it or not, at Palisade High School we don’t have an agriculture program.

Lisa: No.

Crystal: So I’m in the works of trying to build or get a greenhouse on campus that goes along with our fish hatchery. So, thinking hydroponics and use the wastewater from the fish to do the hydroponics and working with some different places on what we would do with what we grow and how we could be resourceful in that. And so that’s my project for this year as well. So that’s kind of how I got started.

Lisa: I love that. That is such a cool tie to the community. That you’re right is so weird that that is missing right now. So I wonder if back in the day too they kind of, the students would get that through working more in the fields and now that that doesn’t really happen anymore you miss that connection or that pathway.

Crystal: Yeah. I think it would be great to tie it into our culinary and our hospitality pathway as well. So that field to fork or field to plate concept we could use some of those. The food that we grow to then they can use it in their plates and it would be kind of nice.

Lisa: So you didn’t move here intending to get into this at all. It was just sort of a happy accident. That’s really funny. What actually brought you here were or you just always wanted to come back to Palisade.

Crystal: No, actually we didn’t even know what Palisade was and we definitely didn’t even know what Grand Junction was. So we moved here for my husband’s job. He got transferred here to come manage his work. And honestly it’s funny because at the time, we have three little boys, so we were trying to find a four bedroom house so they all had their own rooms and the house that we purchased was really the only four bedroom house on the market at the time. And we didn’t really have a lot of time to shop around. They were wanting to get us out here pretty quickly, and had no idea that moving to Palisade was a thing. And so when we started telling people, well we bought a house in Palisade they were like, oh! And we’re like, what do you mean, oh? Like what’s oh? And now that we live here we definitely get it. But it was really funny because we didn’t even really know what we were moving into.

Lisa: That’s really cute. So getting into a new school year, is there anything you traditionally do to prepare for the year? It’s starting next week, right?

Crystal: It is starting next week, yes.

Lisa: Yeah. So how do you usually prepare? Is there anything you do differently this year than other years?

Crystal: Yeah, so I actually have spent yesterday and today working. And I would say step one is organizing because I juggle a lot of different tasks. You can imagine running these pathways, teaching a class, getting the internships set up, supervising those. So really just getting myself super organized and starting to get some processes in place so that I don’t drop the ball anywhere. And this year, because we’ve had the students kind of in the pathways for two and a half years, they’re ready for internships. So this year’s going to be a lot of networking and connecting students interest to businesses that are ready to host them.

And so this year was a lot of, let’s figure out who do I need to talk to on day one so that we can start getting them in these meaningful internships and get them this experience. So I would say this year’s been a little bit more on like, we got to hit day one, we got to hit it running. So really excited about that. Getting our fire academy up and running. So year two, this is going to be the first time, I think ever that they’ve had a year two for the fire academy. So we’re really excited about that. We have one student doing that and then our police academy, last year was the first year teaching, and then this will be the first year for that internship as well as the dispatch. And so really just making sure that our business partners are taken care of because this is a lot of unknowns for everyone, students, teachers, and the business partners involved. So just really trying to make sure that I’m out there and supporting them is probably my big focus. So that these are, the longevity is there. We’re keeping these relationships positive.

Lisa: Yeah. Yeah. Wow. That’s a lot.

Crystal: It is, but I love it. I love it. I can teach in a biology classroom and I can be, you know, affect some kids lives by the information I give. What I get to do now is transformative. And I can have kids you know, “I loved this, this is my career. I’m gonna continue,” “I got a job,” to, “I hated that. And I’m so glad I didn’t go to school.” That’s a success story in itself. So what I get to do is really powerful and enjoyable. And I was just telling, I’m very excited to say I’ve got an assistant this year to help with some of those tasks. And that’s who I was just meeting with. And I told her, I was like, we get to have really fun days. And she’s like, okay, what do you mean? I was like, the police academy last year learned how to clear buildings, like, if there was a bad guy hidden in there. So they got these little fake blue guns, and they got to learn how to, like, just like you see in the movies, like, clear. How to go in and clear a room. And I was like, I got to sit there and watch that instead of sitting at a desk. Right? So it was, like, so fun. So we get to do a lot of fun things. Our construction day is always really fun. So if you’re wanting to partner in any way, shape, or form, these are the fun experiences that you could potentially have with kids.

Lisa: That’s so exciting. A lot more fun than just just grading papers.

Crystal: Yes.

Lisa: So now that we’ve been here for three years, have you found your favorite things to do in the community? Favorite parts about Palisade?

Crystal: I would have to say the small town feel is what we love about it. We came from just outside of St. Louis, so the population of our town was as much as the whole valley here. So you can imagine when people say there’s traffic here, we kind of giggle at them. So we really love the small town feel. My children right now are at the pool. I love that it’s a small pool and they’re there with friends. Everyone we’ve met here has been super nice and welcoming. My children have great relationships with their teachers and their coaches and their friends and even their friends’ parents. And so we were really able to, I don’t know, just integrate really easily. And as a mom, that was my biggest fear for my boys especially my oldest one was starting middle school, and now he’s starting high school.

And so I would just say the small town feel and how everyone’s just been really welcoming. I love the festivals and the festivities. And of course, the peaches. Wasn’t even a peach fan until I moved here. And now I have a peach tree in my backyard, which I’m watching the birds eat all of my peaches, but it’s okay. But, yeah, I would just say that we love, I think for our family, we really love the Christmas festivities. So my children, because they go to Taylor, have sang for the tree lighting and then just the cute little parade and we really enjoy that. And I have my family coming in for Peach Fest. So just all the festivals and the people we’ve met and yeah, I would say that’s probably the biggest.

Lisa: I love the Peach Fest, the ice cream social downtown with, like, the street dancing and everything. I just think that is the cutest event ever. And the tug o’ war.

Crystal: It is cute. It is a lot of fun. And we love. Yeah, we love all the outdoor things. So I have three little boys and a lab, and so we swim and hike. And my husband and I love to go camping. And the Mesa’s amazing. And, you know, we live right on the Colorado river, so we try to take advantage of that as much as we can when we’re not traveling for our travel sports.

Lisa: Right, of course. So. So would you say on the whole, you’re happy you moved here? Or? That was a gimme.

Crystal: Yes, we love it here. We actually just asked our boys, like, would you ever, you know, do you want to go back? And, sorry, mom and dad, but they said no. So. No, they’re. They’re loving it here, too. And they love their friend group and schools, and they’re excited for this year.

Lisa: That’s so good to hear. Anything else you want to add or share?

Crystal: I think I would just say, if you’re a business on the fence, I would say give me a call and let’s talk. And even more importantly, I’ll let you talk to some students and you can kind of hear the impact that it can have. And if you have any concerns, I would also say, I’ve mentioned this a couple times, the chambers are really supportive of this. And they also have supports in place, too, for you. I know that they run different workshops on how to host an intern. I think that’s through Fruita Chamber. And I know Palisade and Fruita are sisters. And so there’s a lot of resources out there.

There’s also resources on how to pay your interns that doesn’t necessarily have to come out of your income stream. And so the workforce center works with us on that. And if you’re interested in an apprenticeship, which is a little bit more in depth than an internship, there is tax credits right now in the state of Colorado. So there are other financial benefits to having students come in. So just be brave, make the call. Let’s see how it works. And there’s nothing to say that if you don’t like what you hear, that’s okay. Maybe you can just be a guest speaker. And if you love what you hear, then let’s move forward.

I just really want to a take a moment to give a shout out to any businesses or individuals that have taken time to have students. It can be challenging. It’s a learning experience. It’s something that can be scary. You’re definitely. We take it to heart that this is your business and your livelihood. And so I just want to say thank you to any businesses that have already interacted or even just made a connection, even if you didn’t have a student come into your business. I do have some advocates out there that have been just working really hard to make connections for me. Hey, this know you do this business, this person is a great person to contact. We think this could be a good relationship. That’s kind of how we got into Wine Country Inn. And so I just want to say thank you to anyone that’s been a connector or have hosted a student or come in and spoke to our students. I’m definitely not doing this alone. And it’s been a community effort and definitely a village. And I just appreciate everyone who’s been a part of it.

Lisa: Well, thank you so much for taking the time to talk with me and hopefully spread the message to others in the community who maybe haven’t come across this program before and inspire them to reach out and get involved. So I appreciate everything that you do too.

Crystal: Thank you.

Lisa: Really, it’s such a cool job and it’s awesome just to see the excitement you have for it. And I’m sure you bring that to the students and to everybody you work with too. So thank you so much for your time. I appreciate it, Crystal.

Crystal: Thanks for having me and thanks to everyone for listening.

Lisa: After we stopped recording, I was joking with Crystal about how I lack the skills to make video podcasts, and she said, ‘well, maybe you should get a D51 intern to help you with that!’ So there you have it, there truly is an opportunity for everyone! Maybe you’ll see video Postcards from Palisade in a future season…

If you think your business might be a good fit for this program, visit the SchooLinks platform to sign up and learn more: https://tinyurl.com/schoolinksD51 or call PHS at 970-254-4800 or call your local chamber of commerce.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E45: Peachy Pedicab Pedals Palisade

Ride along with Corinna Scott and me as we chat about our new business, Peachy Pedicab, the nerdy things we geek out about, the challenging and fun parts of starting our own business, local adventures, Palisade history, travel hacks, and lots more.

Theme Music: Riverbend by Geoff Roper  

 

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Transcript:

Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today I’m joined by my friend and business partner, Corinna Scott. Corinna and I started Peachy Pedicab, a pedicab tour company, in March of this year, after both going through what could probably be described as our own independent midlife crises. Peachy Pedicab offers all kinds of tours – wine, farm, and history, along with pedicab shuttles and rides. Corinna is the main driver, and I take care of more of the behind-the-scenes, business type stuff.

Corinna and I drove to Salt Lake City and back in a day to pick up our first pedicab earlier this year. Listening back to our conversation, I was struck by how it basically could have been recorded from the backseat on that drive.

So come ride along with us as we quiz each other about the nerdy things we geek out over, the challenging and fun parts of starting our own business, our life-changing float through the Gates of Lodore, local adventures, Palisade history, travel hacks, and lots more, on today’s Postcard from Palisade.

Lisa: Corinna Scott.

Corinna: Lisa McNamara.

Lisa: Today we’re talking about something that we both should know a lot about because it’s our new business.

Corinna: Yes. Peachy Pedicab. Here we are.

Lisa: Tell me about why you wanted to start a pedicab business.

Corinna: it really combines like all the things I love the most. Palisade, riding a bike, talking. Most specifically talking about, like telling people about this town. I love this town. I always have. So it’s just super fun. And you know, it’s wine tours so people are enjoying themselves and it’s not, you know. I feel like I understand and recognize that my pedicab experience is very different than most. A lot of other pedicab drivers. Right. Like, most people are. Pedicabs are really popular in big cities. And I rode a pedicab 20 years ago. Probably more than that actually, at this point. Yikes. And, you know, I think I paid 20 bucks all that time ago to go three blocks in New York and like, it was, you know, I wasn’t scared, but I’m pretty sure if few of the other passengers were. But, you know, I’ve always been. Not that it’s a daredevily thing, but I, you know, in New York City, it was definitely way more daredevily than it is out on these peachy streets.

Lisa: Yeah, no, it’s a totally different scene. Like in New York, it’s, maybe a novelty or a weird way to get three blocks away and spend a hundred bucks. And here in Palisade, it’s a great way to spend the whole day exploring our town.

Corinna: Yeah. For about 100 bucks.

Lisa: For about hundred bucks hours.

Corinna: Hours. You know the cost ratio, I think we got them beat there. But yeah, so it’s just super fun. You know. I think most people are aware that I rode for another company for, you know, several years and I just loved it. And I am gonna be 45 years old in a few weeks, like it was time to. You know, I’ve always, had a real corporate job. You know, my background is real super corporate-y. I worked for banks when I was like 16. And it, you know, it just. I love this. So if I’m gonna do something that I love, you know, if, if I just always. My parents are both small business owners, so I think it’s really in my blood. But I was just always so scared because I didn’t have the safety net of that corporate structure. And it, to be fair, is a little like, unnerving to not have such a structured day, so to speak. Like on the days that I don’t have tours or, you know, it’s not busy or whatever. But, I just. I gotta do it. I have to believe in myself. You know, I feel like I’ve always prided myself on doing a good job at whatever it is that I’m doing. So, like, if it’s what I love and I’m working for me, then it, you know, it’s a whole other level. So, yeah, I’m excited. You know, I get asked a lot what I’m gonna do in the off-season. We haven’t gotten that far yet. Right. You know, we’ll work on that when we get there. I got some ideas. I’ll be fine. But, yeah, I just love it.

Lisa: Good. Cool.

Corinna: Edit so much of that out.

Lisa: I don’t think so. No, I don’t think that. We’ll see. Well, I mean, and I got a year on you, but I’m almost 44, and I felt the same way. I was like, always working in that corporate structure, working a lot of time for banks and corporate real estate and all this stuff. And I’m just like, I’m really good at it, but I do not care about it. And at a certain point in your life, it’s like, wait, why am I spending all my time, like, okay, money is nice, but why am I spending all my time doing something that I hate every day? I had quit my job with the idea of starting my own business. And what I was thinking I was going to do, I just couldn’t get excited about. So when you were thinking about starting and then I was like, wait a second. I think we could work really well together. Cause I think we have a really good, like, complimentary skill set and personalities.

Corinna: I would have never done this without you, truly.

Lisa: Well, same.

Corinna: I mean, but I would have never. I know what I’m not good at. You know, like, I know what I’m capable of being good at, but what really, just sometimes I’m just not. And you’re so good at that stuff. And, you know, and I know you just have such a good base background. Like I get so many compliments on our logo, and you literally. I was like, I want a wheel and a peach, and I want a flower on the peach there has to be a blossom. And you just took it and made, like, the cutest little thing and we get so many compliments.

Lisa: It was pretty literal. It was a pretty literal interpretation. It’s literally a peach with a flower and a wheel.

Corinna: You still, like, made. You know, you don’t give yourself enough credit. Cause I know you just say, it is. But you were like, okay, here’s seven options. Do you want? And within a week, if that. Four days.

Lisa: I’m having a good time.

Corinna: I still am. You know, like, obviously we’ve learned a lot about maintenance and stuff. And, I’m. You know, I have always tried to approach. Everything is very much a. You know, just take it as a lesson. Right. No losses only lessons.

Lisa: What were you most scared about coming into it?

Corinna: I just the unknown. And it still is a little bit of that. Right. You know, and now we’re at a point where we’re growing, which is great. So we have to, like, you know, the are we gonna do option? We have option A and we have option B. And I feel like I’m constant. Like, I’m at the eye doctor, and I’m like, a B. Oh, no. B looks better. Oh, no, wait, let me see A again. I don’t know. You know, so, like, it just a little bit of the unknown.

Lisa: Yeah. Yeah. That is hard figuring out. That’s definitely something. Well, I was worried about hurting our friendship, and that was my biggest fear. But now that we’re kind of into it and I think things are going well, I also agree is like, how do you grow in a sustainable way that keeps, it keeps you healthy and happy, and also it keeps the quality of what we do good. It keeps, like, you know, it’s really hard to say, like, because everybody’s like, grow, grow, why aren’t you doing more? Why aren’t you bigger already? Why don’t you have people working for you?

Corinna: Right. Yeah.

Lisa: I’m like, well, I don’t want to mess this up.

Corinna: Yeah. And I don’t. Right. And I’m, I’m a dreamer, man. I always have. You know, my dad, like, teases me. I live everything on a wing and a prayer, which I don’t know that that’s necessarily great, but, like, you know, I fell in love with this place, and I wanted to move here, and I made it happen. And so, like, I know in my core, if I, like, dig down deep enough, I can always get it done if I need to. And I. You know, I was worried about our friendship, too, but, like, I think once we got past the initial, like, how are we gonna structure it? Like, everything feels, you know, not to whatever, but like it just feels like we’ve gotten the business side of it very black and white, so there isn’t much confusion, not confusion, but, you know, I don’t know, I feel like we’ve taken out a lot of the areas that there could be tension, you know, so I’m excited.

Lisa: Same.

Corinna: What do you think a common misconception of pedicabs is?

Lisa: Oh, good one. I think it’s that, well, number one, it’s people who have been to New York and seen them and they’re just like, it’s really expensive. The people who drive them are, let me think of a polite word.

Corinna: Maniacal?

Lisa: Misfits?

Corinna: Feral?

Lisa: Maniacal misfits. Which I mean you are a little bit.

Corinna: I. I am, I call myself that, I tease all the time, that my mom’s like you were raised like you were feral.

Lisa: But maybe just a little shady. And I think that. I really do think because most of the time that you see a pedicab, it is in a place like New York and it’s kind of hustling. They’re kind of hustling you a little bit.

Corinna: No, absolutely. Yeah. No. So 100%. Yeah. The days where it’s just, you know, like festival times and you’re riding around just like, hey, what are you doing? Hey? You want get on the cab, I’ll give you a ride, you know. But even, even with that, like it’s very different than trying to get somebody who’s just walking down the street who, you know, probably isn’t really going that far and is used to walking, you know, or whatever, you know, I guess it is very touristy for New York. And I say New York only because that’s where I’ve ridden. But, you know, yeah, like we’ve met some really cool people that are from all over the place and maybe they ride in a big city, Denver or New Orleans. Like that’s where they’re based out of. But then they do a lot of like festivals and that’s, you know, like the festival scene is where, you know, it really is where a lot of pedicabs, you know, pedicabbers, like pedicab companies, I guess, make the bulk of their money. Most people aren’t as like locked into one location as we are.

Lisa: Yeah. Yeah. And when you say festivals, you mean like the big ones. I mean like, like Coachella and Bonaroo.

Corinna: Yep.

Lisa: Well. And I feel like that’s too why I, when I tell people about it or when we talk about it online or we kind of advertise it, I call it a pedicab tour company. Because I think the tour part is what you bring to it that’s different. And so you’re bringing like that kind of guided trip visit knowledge to the, to the whole experience. So it’s really not, it’s not just about transportation. That’s not where we bring the most value to people. It’s like the tour part of it. Tour guide.

Corinna: Yeah, no, I would agree with that. Because I’ve had people where I show up and they booked a wine tour or they booked a ride to dinner and you know, I pull up and I’m like hey. And they’re like oh, we had no idea it was like a rickshaw bike. And I’m like oh, well hop aboard, here we go. And I mean they loved it, it was fine. I think the term pedicab, you know, I don’t know because I always knew what it was, right? Like because the first time I ever saw it, I visually had a connection. Like it never occurred to me that it’s such a term. But I’ve had people, I always have to say rickshaw. If I say rickshaw a lot of times then they’ll understand what I’m. What I’m talking about. I just wondered if, if you got the same thing I did. Because that day when I pulled up there, I was like. It was funny. It was a moment. They were a cute couple.

Lisa: No, definitely in telling all my family’s in upstate New York. So like their experience is like going to the city, going shopping, so telling them what we’re doing, they’re like oh, okay, okay. All right.

Corinna: So what are you doing? Are you riding a bike? Let me get Lisa on a bike one of these days. But that is not.

Lisa: I don’t know about that one.

Corinna: I mean. Well, you know, just a little loop around the block. So then you can say you did it. And when somebody says, oh, do you ride the bike? You can be like, I did. I have.

Lisa: I did.

Corinna: I have.

Lisa: Once.

Corinna: Once or twice? So, upstate New York, what was your first job?

Lisa: My first job? Oh, if you don’t count babysitting.

Corinna: Yes. Let’s not count babysitting. I agree that that’s most of our first jobs.

Lisa: Yeah.

Corinna: How many of the babysitter club books did you read?

Lisa: Oh, like all of them.

Corinna: Okay.

Lisa: I loved them. And you know what? I always did. So even this is when I started babysitting when I was 12. This is a side note.

Corinna: I love it.

Lisa: you know me, I was always like, why can’t I be as good as they are?

Corinna: They bring board games and they have like a whole. But I also. So you grew up in a small town. I grew up in a small town. Like, I didn’t grow up in a neighborhood. Like, I luckily actually the kids that lived across the street who are now full-fledged adults. And it’s so weird to think that I babysat them. Those ones actually I didn’t even watch that much, but I had like a brother, sister. They were friends of my parents, but it was like far away. These girls live like in like suburbia where they were like, I’m gonna ride my bike over to Billy’s house.

Lisa: No, like, I lived in, grew up in the middle of the woods in a log cabin. And yeah, it would always be like driving.

Corinna: Yeah.

Lisa: But. Or just doing like babysitting for the PTO at the school. And all the people came to PTO meetings would be. All their kids would be dumped in a room and I would.

Corinna: Oh my goodness.

Lisa: Like when I was 12.

Corinna: Oh, yeah, that’s a lot.

Lisa: And so that’s something about why I didn’t want to have kids. But anyway, my first actual job.

Corinna: Yes.

Lisa: Well, I think I was at the grocery store, but now I’m kind of like doubting myself. But I was a cashier at our local grocery store, which was like a half an hour away from our house still. And I loved it. It was so much fun because I loved everything about it, especially loved ringing up coupons and I loved bagging groceries.

Corinna: Lisa, that’s so fun. I don’t know that we’ve ever talked about.

Lisa: I don’t think we have.

Corinna: I mean, I worked on a babysitting and I worked on a farm. But like my first, like, other than the farm, was at a grocery store. Was at Acme. And I also, like. I don’t know that I loved the coupons. I liked the knowing the codes. You know, I’m such a nerdy girl.

Lisa: Oh yes, like the vegetable codes? The fruit codes?

Corinna: Like, I still now, when I don’t have to look like, if I can remember that green peppers is 4065. I, like, give myself a little high five. Bananas is the one I’ll never.

Lisa: 4011. I’ll never forget that one. That one’s always in there. And I got the pepper, but I think I forgot all the other ones so far.

Corinna: Yeah, those are pretty much because. Well now they all have the bar codes. I also used to remember people’s phone numbers. And I think I would be in so much trouble right now if I had to let. I mean, other than my own number. I don’t know. I know like, my parents and they got. They just got rid of our, like, our, the landline a few years ago. I was devastated. I was like, I don’t have nine, three two, tofu anymore. What? I have to remember all your numbers?

Lisa: That’s funny. yeah. So your first job was also at a grocery store?

Corinna: It also was at a grocery store. I was gonna say, like, what did you, like, learn from that other than, like, couponing is, can be prolific and profitable.

Lisa: Yeah. Just good math skills, I think. Honestly. Math skills. And also social interaction skills.

Corinna: Yeah.

Lisa: Because I don’t necessarily think I had that. And I was. It’s like being forced to interact with adults. And a lot of them. I mean, some of them were a little bit, uh, uh, I don’t know how to say this right. There would be some characters. And learning how to politely deal with people was a huge thing that I took away from that. And also fitting things into bags.

Corinna: Yes.

Lisa: Not putting all the tin cans in one bag.

Corinna: Yes. It’s funny. I was gonna ask you one of your travel hacks, because I know that you are an incredible. Like, you know, we’ve talked about this. Like, I tell my tour groups, I don’t know if that Lisa realizes how much I talk about her to my people. Like, as soon as I, like, identify the planner of the group, I’m like, you are my Lisa, and everybody needs a Lisa.

Lisa: No, I mean, that’s just like, something from traveling so much for work. Well, and also we spent all that time living out of our vehicle for two and a half years. So for me it’s always like, what is the least amount of things you can get away with?

Corinna: Yes.

Lisa: And what’s the lightest you can travel? That’s when I feel the best, is when I have all the essentials and nothing extra.

Corinna: Do you think that you could in a, let’s say 30 liter bag? Right. That’s a pretty standard size. Well, let’s just say a standard carry on suitcase.

Lisa: Okay.

Corinna: Like carry on size. Not. Not checked bag size, carry on size. Do you think you could live out of that bag for…

Lisa: A week. Sorry.

Corinna: You think it could just be a week? I. Is that how long it is? I was gonna ask you if you thought you could live out of it for a full season.

Lisa: I mean, if I had access to a laundromat. Yes.

Corinna: Yeah. No, no. Right.

Lisa: But I know I can do a week actually, because that’s what, what I do, is I take that size bag and then I do like a backpack, like a personal item. And so I know I can do that in a week without repeating any clothes.

Corinna: Okay, not bad, not bad. How about hotel travel hacks? You’ve stayed in a lot of hotels.

Lisa: Oh, my gosh.

Corinna: Is there anything like you always pack for, like, if you’re going to the hotel other than just like.

Lisa: No. I usually honestly mess up hotel things because I swear I either don’t pack shampoo and they don’t have it, or I don’t pack conditioner, they don’t have it. Or I’ll pack one and they will have the other. Or they’ll have it in the shower and it’ll be broken and I will forget to test it until the morning when I’m already wet in the shower. So I feel like I actually kind of mess up hotel things.

Corinna: So only outdoorsy. Outdoorsy stuff you know every time.

Lisa: Yeah I’m good. With that.

Corinna: Perfect.

Lisa: I mean, I know exactly all the things to bring but like hotels, I just, I expect to have like a baseline level of stuff there and then it isn’t. The best hotel travel hack I ever learned from somebody else, though is, you know when you have the curtains and they don’t quite meet in the middle?

Corinna: Yes.

Lisa: And you get that stupid beam of light and it always is shining right in your eyeball. So you can take one of those hangers that has the two pinchers on the end.

Corinna: Oh, and fold it over. Yeah, I know what you’re talking about.

Lisa: Take the pinchers and pinch. Pinch the two curtains together and, like, close it up.

Corinna: Smart.

Lisa: So that was, like, one of those things that I learned, pretty early on. And, like, that made such a big difference because I don’t know what it is, but that light’s always in your eyeball.

Corinna: And it’s always right on your face. Yes, it is. Right here, directly across. Not here or here. Right here.

Lisa: And then I also. So here’s the other weird one is, you’ll see my light sensitivity. Another one of my old coworkers, you know, I’d be complaining about, like, the light that comes in under the door from the hallway. She’s like, oh, just take an extra towel or take your foot towel and roll it up and jam it in the crack. And she’s like, and bonus, if there’s a fire that patches one of the smoke entry points. I’m like, wow. Okay. So those are two of the things I actually always do in a hotel.

Corinna: I like it. See, I knew you would have something that I hadn’t thought of. I had seen the light thing. Actually, I think my mom used a binder clip on it one time.

Lisa: Yes. That works too.

Corinna: Yeah. but I like the towel thing. That’s also probably good for, like. I mean, I. I don’t know, especially as a woman, like, when traveling alone, safety is always the thing. And I know that they make a bunch of those little random things. You can, like, whatever. But I don’t travel enough for that to, like, have ever been, so. But, you know, you have a thing jammed under the door, and somebody tries to open it, it’s gonna take them a second longer.

Lisa: Yeah. That also brings up another weird thing that I do. I don’t think about it. These weird things I do because I haven’t traveled for work for a little while, which is a great, wonderful thing. Is because of that, I also. I thought about getting one of those lock things that locks when you’re inside. But then, like, I feel like there are ways around that too. So I always. I put two hangers on the doorknob. Because my thinking is if somebody turns the doorknob, especially if it’s one of those lever ones, they’ll fall on the floor and wake me up. Right. The two hangers will. And they’ll scare the person away.

Corinna: Yeah. Clearly, the hangers are gonna terrify them.

Lisa: So that’s my alarm.

Corinna: Yes. I like it. I like It, I mean, I would hope that the like chain, you know. Yeah, that’s funny.

Lisa: Okay. All right, we’re getting off on such a tangent here. These are the weird, like this is the overthinking that has always made me a really good project manager, if I may say so.

Corinna: Yes. No, you have handled this project beautifully. Me? A work in progress.

Lisa: No, stop it.

Corinna: And then who would you say or like personal or even public persona had the most influence on like your work ethic or mindset?

Lisa: Oh.

Corinna: I just say who?

Lisa: Oh that’s like a stumper. Hm. I don’t know, Corinna.

Corinna: That’s okay.

Lisa: I have probably, like teachers and think like teachers. Just the ones who really had their shit together. But if I think about like I, you know, growing up in a really small town, you don’t have a lot of people who are your direct role models. And I mean, you could say your parents and that’s obvious. But outside of your family. Yeah, I mean there just aren’t that many. Like if I think about the number of people who I came into contact with, my parents were both self employed and you know, so they didn’t necessarily have like customers and things like that. So, who are you really interacting with?

Corinna: I would think though that’s probably where you get. My parents also self-employed for the most part, my dad was in the union for years, but he always had, you know, he’s always been a musician on the side and does studio, so a business there. But I, I think that probably drives your work. Like I’ve always worked, right. And I’ve always, you know, I’ve always found a lot of value in being a hard worker because when you’re a parent, you know, maybe that’s where it comes from. Like I know there was a lady that I worked for at my very first job at that grocery store. She was mean, she was so tough. But if you did your job right, she didn’t have anything to say. And that’s like, I just remember, like, just do your job, you know, like, like I’m not intimidated by too many people. But you know as a 14 year old, 15 year old girl that was a whole different story and man Judy was rough. But I did my job and she never had you know she. I never had any issues. I left there and went to a bank like as soon as I could drive over the state line, you know 30 minutes away to the home of banking in Delaware. But yeah, you know, I worked for her for a couple years and I arguably like have adopted a little bit of that. But like I am tough. Like I’ve managed people and I expect you know, like if I know what you can do. I was never I hope as mean as like she could just be like just mean. But I think it was also a different time where you could just make nasty comments to people. Stupid, just mean, what is very much bullying comments that would not be acceptable in 2025 but in 1994 it was a whole different world.

Lisa: That’s how they whipped us into shape.

Corinna: That’s right.

Lisa: This is the first time I didn’t put together a question list ever.

Corinna: See, I was so nervous. I wouldn’t like I would just be here like oh why did you decide to do this?

Lisa: Well, that’s how I feel right now. Because that was my first question.

Corinna: Well, I mean. Right, but that was a good first question.

Lisa: Well, let me ask you one.

Corinna: Okay.

Lisa: So I’m curious what you thought about me the first time we met. I believe it was the third week that I was even living here and we went to a bike ride and I think it was the second bike ride that I went to. I don’t remember if I saw you or met you in the first one, but on the second one you pulled up alongside me when we were biking in front of like the storage units. I remember exactly where we were.

Corinna: I do too.

Lisa: And you were like, hey, have you ever done the Kokopelli Trail? And I’m like uh, no. What’s your name? And I just like. I love that you. And this is one of the things I like so much about meeting people here. People don’t usually start with what do you do? You know, which is one of the questions where I’m like, when people ask me first, what do I do? I immediately like shrink up. Or before when I didn’t like what I was doing.

Corinna: Right.

Lisa: You know, I don’t want to talk about that. I kind of like would pull in and just kind of start on a negative.

Corinna: Because that’s not how you identify.

Lisa: Exactly. That’s not how identify. It’s like, that’s how I make money. Like this is how I make a living. But it is not necessarily like the first thing I want to talk about with somebody. So. So many people here start with, what do you do for fun? Or what did you do this weekend? Or what trips do you have coming up?

Corinna: Have you been on the river?

Lisa: Exactly. So that was kind of my first intro to like how do people in Palisade welcome other people? And it’s like, hey, have you gone on this crazy adventure that’s like a five day unsupported mountain bike ride?

Corinna: No, we got Paully Walnuts. He’ll support us.

Lisa: I. I’m like, no, but I’m really impressed that you think I could do that.

Corinna: Absolutely. Yeah. For sure. I remember it too. And I’m pretty sure, it’s funny because I think I have been talking to Paul. Like I like, like I might have pulled up next to you. But I, you know, like, in the way that we were riding, I feel like I was like, pointing like, some random history thing out to Paul. Right.

Lisa: As you do.

Corinna: Probably, as I do, as I am wont to do. And then I probably because I had just, you know, I’m sure I had. I think about the Kokopelli Trail all of the time. I thought about it this morning. I, still want to do it. I still think we can do this I don’t think that we have to worry about doing it unsupported. Yeah, that’s.

Corinna: We’ll talk about this later.

Lisa: Okay.

Corinna: We’re doing the Kokopelli Trail, to be updated, but we can do it. Anyway. But I do remember that it was on that. That stretch of road. So fast forward, what. So then three or four rides later, it’s Halloween ride and Paul is a hot dog. And. And you were like, he’s always hot dog. It’s just like his thing. He’s always a hot dog. And like, like, it was the most normal thing in the world. Like, I mean, you said it very, like, cheeky, you know, and it’s cute. And it was really cute then. It still is adorable.

Lisa: He’s still a hot dog. Three years later.

Corinna: But you just. The way you said it, I was like, I love this girl. Like, of course, he’s just a hot dog. And, you know, like, it’s fun. I, you know, I love this town for so many reasons, but the people that it draws in, I think all have a very similar mentality. I think a lot of us love learning, you know, like, so moving to a new area is really cool. Especially when it’s an area that has so many different wonderful little vibrant parts of it that like, you can learn. You know, you could spend a, I don’t know, like there’s. You could be a peach expert and not know anything about nectarines or like, then you got there you about apricots or, you know, like, I mean they’re all in the same stone family, but like, I know more about stone fruit the last five years. And it’s incredible. Like, I grew up. Not like I didn’t grow up around, you know, but they farmed corn across the street. I grew up in a small town. This is a small town. It’s, you know, it’s a very different feel because of, it’s not two hours from New York City, but it’s also like so many things about it are the same. And like, I love that Palisade for the most part, I feel like really tries to, you know, the people who live here really care about maintaining that really charming. People tell me all the time like, this is like Hallmark. And I’m like, I know yeah. Don’t tell anybody.

Lisa: I know and that’s the weird balance too with having a business that is based around bringing people in. And same way. I don’t want my trails to get too crowded either.

Corinna: Yes, right. I think I’m always very honest with people. They’re like, this is amazing. I want to move here. I’m like, yeah, it’ll do that to you. And they’re like, so. And I’m like, yeah, I’ll do that to you. You know, like. And if they do phenomenal, you know, but like, the heat is not. It can be and, you know, I didn’t grow up in wildfire area, and, you know, like, this is the second fire we’ve had that’s gotten this close in the time that I’ve lived here.

Lisa: Yeah. You know, that’s a tough thing about living out here, for sure. And, like, we have been lucky the last few years that we haven’t had any fires for, like, five years.

Corinna: yeah, it’s since 2020.

Lisa: Right. Since 2020.

Corinna: Yeah.

Lisa: The big, big one. Yeah. So we’ve been lucky. And every summer I’ve been like, phew. We got through it.

Corinna: Made it through another one. Yeah.

Lisa: So, yeah, this one. It’s our time. There are always downsides to anywhere you are, and I think that’s a thing that’s sure to set you up for disappointment. If you came in here thinking it actually is like a Hallmark community.

Corinna: Yes.

Lisa: Or a Hallmark card. Like, there are always gonna be things about a place that are less than positive.

Corinna: Yeah. Right. I mean, this is an expensive area. It’s not getting any cheaper. I get it. It’s, if you work hard, you deserve to be able to live where, and at the same time, my industry that I did back east just doesn’t exist here.

Lisa: Right.

Corinna: And it was, I moved here before working at home was such a huge thing. So it was like, now I’m just gonna make the best of it and try to, long term. I still don’t own a home Palisade. And if that ever happens.

Lisa: Yeah.

Corinna: I’m not sure, at this point, but, you know, I still love it.

Lisa: Yeah.

Corinna: It’s an amazing place. I think we both have a pretty big love of Palisade history. I like to tell the real cutesy kind of stories. Not that I don’t know more of them but. I have to have. I like to call them like the 10 cent stories, like they like, if I was somebody, if I was back in the day, that’s the story that I’d be like hawking to the top of the. If I was old paper boy. I don’t know. But anyway, but if you could interview a Palisade historical figure. Have you ever thought of this?

Lisa: Yeah, I feel like all. I mean, I can think of some ideas.

Corinna: Right. I mean, you know enough about Palisade history. Like who would you interview from the early days? Like pre 1930, 1940.

Lisa: Well, that takes my. I was going to a say Wayne Aspinall, but that takes that out.

Corinna: Oh yeah. No, because, when he, 50 something.

Lisa: Yeah. Yeah. And he seems like. I mean honestly, I probably would personally like dislike him, but I think he seems like such a like a divisive, important character for Palisade.

Corinna: Yeah.

Lisa: And I say that because he was known to be kind of a jerk.

Corinna: I have heard stories of that. You know, as you know, I like to read the old Tribunes.

Lisa: But then you wonder, you’re like how much of that was really true. So I think that would be really interesting. Plus, he was probably the most famous resident of Palisade ever of all time, so. But if I were to go back before that and say like some of the first residents of town about what life was like here, before they even knew what they could grow here or you know, how did, how did they actually. How did it actually work?

Corinna: Like how did they end up.

Lisa: Yeah. And did they. Were they here just for survival reasons or did they actually like it here, you know?

Corinna: Yeah.

Lisa: That would be very interesting.

Corinna: Yeah.

Lisa: How about you?

Corinna: I want to talk to the first member of the Priscilla Walker family. Priscilla is such an amazing strong woman. I would love to see the people that raised her. And also this is like one of my fun facts, fun fact. The Wine Valley Inn on the corner there at First and Elberta. Carmine, whose last name always escapes me, was one of the first. I think he’s the guy that built it. But one of the. I’m pretty sure it’s the guy that built it or he lived there very, very early on, was responsible for a part of the radiator on the Model T Ford. So like, had he not invented this radiator component there, the Model T Ford would not have been able to run. Like, they wouldn’t have been able to cool the engine, you know. There’s a couple, like, the peach picking baskets and stuff like that are like, cool, but that’s like very Palisade cool. Like, you know, how would these guys do this if they didn’t have these, like the stilts? Like, how would they have done it? But yeah, the Model T Ford guy. you know, and they built such a. Like their house is such a cool. Like they really, they really went there. It’s a really style, you know, it’s really pretty. Pretty property.

You know, this area has a very interesting history. I don’t know, I’ve always, probably because I, I don’t know, my grandfather watched a lot of westerns, you know, like, I’ve always, always like the western culture. And maybe because I was east coast kid, I don’t know, maybe western kids that grew up in the west dream of New York City. I didn’t dream of New York City. Well, I did for a little while, but I got over it real fast. Real fast. I got over that one.

To be fair. You know what, if I’m being honest and very. A little bit heavier than podcast demands. 9/11 probably helped me get over New York City, you know, because I was 21 when that happened and I still wanted to move there, like for a little while after. That’s when I worked at, like, I worked at an investment firm, in Wilmington, Delaware, and you know, Morgan Stanley, they have a huge New York presence. They’d also lost a ton of people in the World Trade Center. So. Yeah, I don’t know if that’s what it was or, you know, it’s fun when you’re in your early 20s to think about living in the big city. I’ve always been a small town girl, so maybe that’s why, like, that dream quickly was like. No, no, no.

Lisa: Yeah, no, I definitely had that dream too. And even after, because I was 20 then I was still in college and.

Corinna: Yeah.

Lisa: Still wanted to move to New York.

Lisa: It didn’t. I don’t think it really. It was really fun being in a city in my 20s in Chicago. It was really fun. Like, I would never change that. But I also definitely aged out of it.

Corinna: Yeah.

Lisa: And I think part of it is just like people, your friends, they meet other people, they have families, they move away. And then you’re always starting to like try to make new friends and over and over. And at one point I just realized this how it’s always gonna go. And, yeah, it just gets exhausting. Plus there’s no nature or anything like that. So it took me longer. It actually took me until two years ago until I finally let go of that regret of never having moved to New York City after college.

Corinna: Interesting.

Lisa: When I had that job there. And I just spent so much time there, and I’m like this is a very hard place to live.

Corinna: Yeah. Yeah.

Lisa: This would be really difficult and unpleasant.

Corinna: Yes.

Lisa: So it’s a good place to be in your 20s.

Corinna: Yeah. That’s cool. I love this little, this little swatch of land, but, yeah, I think maybe it’s. It is the, you know, what you don’t grow up with. I grew up in the middle of the woods like you did, but I also could see it. So it’s, you know, this I couldn’t see.

Lisa: Yeah.

Corinna: You know, like, I had family and we visited out here every once in a while. I actually lived out in Reno when I was a little little kid. So, like, I had been out here, but not, like. I don’t know.

Lisa: Yeah, not as an adult.

Corinna: Not as an adult. And, you know, like, I still have. I still have daydreams that involve Western theme things, you know, I just. I don’t know. Cut all that.

Lisa: Yeah.

Corinna: You know, it’s just. I love it here.

Lisa: Me, too. Lately I’ve met. At the bike rides, I’ve met a bunch of people who have just moved here. I’ve met four different couples who have just moved here in the last few weeks.

Corinna: That’s awesome.

Lisa: I’m like, partly. I know some of the old timers. I don’t know if I’ll ever get like this. Maybe I will someday, are like, don’t let any new people in. But I think part of what keeps living here interesting is that new people do keep coming, and they keep bringing their new ideas, and they keep bringing, like, new experiences and things with them. So I love meeting the new people who keep moving in.

Corinna: I do, too. I do, too. And I think there’s has to be a healthy. You know, there’s enough people that have decided that they’re getting older, they don’t want to maintain a bigger property or families get bigger and want more space. Like, a lot of the houses in Palisade aren’t, they’re not huge houses. Like these are, not that all of them are. There’s certainly the option for bigger homes but, like, I think that that is an important part of a healthy community is, it’s just gonna happen.

Lisa: Yeah.

Corinna: People get different jobs and have to move away.

Lisa: Or they grew up here and they hated it and they just could not wait to move to the middle of nowhere in upstate New York.

Corinna: Yes. Happens so frequently. I have two, like, fun questions left. I’m gonna ask you both of them first so that you have time to think about the first one. How about that?

Lisa: Okay.

Corinna: All right. If you had to pick a theme song for Peachy Pedicab, what would it be?

Lisa: Right.

Corinna: So there’s one. You can think about that. But what trivia topic? So here we are. Final Jeopardy. what trivia topic would you risk it all on? What obscure…

Lisa: Okay, so first of all, I would never risk it all on anything because of, I’m too risk averse. So I don’t know how good of a business partner that’s gonna make me long term.

Corinna: But no, this is why. Because I’ll risk everything all the time. This is why I need Lisa, y’all. Why I need her.

Lisa: I doubt my knowledge on things, so I would risk a large majority of my winnings, which I assume would be ginormous.

Corinna: Yes, of course.

Lisa: on like geography. I mean, I’m just like, I know a. I’m like a weird geography nerd.

Corinna: Yes.

Lisa: So if that came up, I’d be like, yeah! And then it would probably be something totally obscure I’d never heard of before.

Corinna: No, no. I would bet my money if you were betting yours on geography, if that was your topic. I really. She’s got this. If it was like Utah canyon identification, I’d be like $1 million.

Lisa: Yeah. Anything western and anything kind of related to like natural history in the west, I feel. I would feel pretty good about. Or world geography or like, Russian literature.

Corinna: Yes. Love it.

Lisa: I also could know. Yeah. How about you?

Corinna: I, think not Russian literature, but if you ask me anything about the Romanov family, I could probably. That particular topic I’ve always been fascinated by. I have probably half a dozen books on my shelf right now. Or like 3rd gen Toyota 4 runners or most Toyota 4 wheel drive vehicles. I think I could probably, I could probably make us some money if I was betting on my knowledge base on those.

When people ask me what I’m gonna do in the wintertime, I’m like, I haven’t gotten that far yet. Because it’s also why I’m not working another job whilst trying to start a pedicab company because I am. I put everything into it all the time and I don’t want, you know, like I’m just gonna put everything I have into it right now and then we’ll go from there. But that applies. I don’t know how to do anything halfway or I try not to. If I really love it, then I want to know everything about it. My people, my vehicles, you know, whatever, whatever the topic may be, you know, like I love the river. So I’m gonna find out like, oh, we’re going on the river. Let me get this book. I’m gonna read this whole thing backwards and forward nine times. Still maybe flip on a class two. It’s okay, everybody survived rig to flip. We ain’t lose nothing but some sunglasses.

Lisa: It was a very hard class two. It was deceptively hard.

Corinna: It was, you know, I’ve given myself a lot of grace on that. It was tough and I was not rigged out properly and that was my fault. It was. But we got it all figured out. I think that probably that moment was a pretty big catalyst just in general for me. Like once I made it through that, you know, I almost hated what I loved the most. And so like being able to like take a step back and like regroup when I typically am pretty critical of myself was really, like it was a big moment for me to know that I had the ability to like keep going even when stuff gets like crazy hard.

Lisa: Yeah. And that’s a really good example of that because like you have to keep going. You have to force yourself to.

Corinna: There is no option.

Lisa: Keep going and yeah, there’s nothing else. Yeah, that was a really good trip. That was a great learning experience.

Corinna: That was an incredible trip. No, that was definitely a life changing trip.

Corinna: I still think about that a lot.

Lisa: Yeah, I do too. Because I was really scared going into it and I think we did some pretty scary stuff and just seeing that, like it can be okay. Whenever you go through something and you’re like the worst case thing happens and, and it’s okay, you know, it’s like okay.

Corinna: Yeah, like take a deep breath. Right. And I, you know, I am often a little impulsive, let’s say, so like you know, knowing that like I, I could force myself to like calm down like I had to give myself a minute. I needed to get there. But, like, knowing that I could, like, flip my mindset the opposite way, like, I was capable of that, that was really, like. That was a big moment. Yeah, yeah, that was. It was great. No, it was a great trip. And like, as soon as we started talking about geography, I was like, how many panels do you think you’ve seen? How many petroglyph panels?

Lisa: Oh my God. Like, a lot.

Corinna: Like, give me over/under over a hundred.

Lisa: Oh, yeah.

Corinna: Over 200?

Lisa: Umm.

Corinna: You think it’s somewhere in between them?

Lisa: Yeah. Well then. And I’m saying what’s a panel. I’m being all pedantic. A lot. I really love petroglyphs.

Corinna: Yeah.

Lisa: And I like. I just really love them a lot. I mean, I love art. And so it’s just a continuation of like, I love any way that people express themselves. Well, music, art, any. Any way people express themselves that is like, not quote, unquote, necessary to, like, our daily existence is fascinating. And I love that it’s always been something that humans have done and cared about. And I also love the mystery. Like, we’ll never know why exactly they did this stuff or what they mean. And you can only just kind of speculate.

Corinna: And you can go real far on the speculations. And I. That’s so fun. Like, yeah, we’ve stood around and stared at a panel and made up a story and it’s great. Like, it’s such an incredible thing to be able to do from however many centuries later. Yeah, I think it’s really cool.

Lisa: And I don’t want to give too much away because I don’t like to give away my places. But I do think one nearby area that’s super underrated, that would actually be really good for more people to know about is Nine Mile Canyon. And it’s like a two and a half hour drive from the Grand Valley. And it is the best and the most rock art I’ve seen in my entire life. It’s in Utah. It’s southwest of Vernal. And it’s just so under the radar. There’s not a lot of information out there about it. And partly is because it kind of shares the land with like, an oil and gas lease. And so that’s the situation where I feel like I want more people going there to see the history so that it isn’t like, underrated or under-visited. You know, it’s not under counted.

Corinna: I love that.

Lisa: But it’s also some of the best stuff I’ve seen.

Corinna: It’s funny because I had thought of asking you where one of your favorite places is, but I also know that we were. If you’re truly an adventurer and you’re going out and finding these things and like, it’s not fair, you know, like, I don’t want to like knock people for the insta. Like, I’ve certainly found amazing places because of Instagram. But at the same time, like, I’ve also, I’ll never forget the first time I stopped to the Glade Park store and she was like, go up there, turn on nine and something something and go over two cattle guards. And I was like, right. That’s how we’re giving directions, and I mean I give directions the same way. But I wanted to ask you, but then I didn’t want to you to feel like, obligated to give away one of your secrets.

Lisa: Other things I want give away. It’s like, I’ll tell. I’ll show people things like where some of my favorite cacti live.

Corinna: Yes.

Lisa: And you know, I’ll tell people things if they’re gonna go there. But it’s like like natural hot springs, like really cool petroglyph panels that are hard to get to. Like cool rock formations and like part of the fun of those and the joy of those is like finding it and the adventure and the word of mouth. So yeah, I’ll just say Nine Mile Canyon though because you can drive right out to it and I feel like it just needs more people to go see like how spectacular it is.

Corinna: Absolutely.

Lisa: So anyway, love it. How about you. Do you have a thing like that that you’re just like, natural history wise you seek out?

Corinna: I also, I. I like rocks.

Lisa: I also love rocks and I love dirt. I like dirt that has different colors.

Corinna: Yes, yes, we’ve talked about this. You know, this is one of the things we’ve, like Lisa and I want to ask questions, but we know so much. Lisa and I both love green. like the cool light green that comes from like the coppery dirt. There’s a lot of it like out by the Cisco when you take out, after Ruby Horsethief that whole. There’s like a whole wall of it there that’s really cool. and you know, we’ve done enough adventuring that we’ve seen some really cool stuff together. Lots of really cool panels. Not enough. We could do lots more. I want us to do lots more. But I mean at this point we have now seen you know there’s some incredible hot springs that we’ve hit on the sides of rivers that you know, got to be on the river to do it.

Lisa: Yeah, those are some of the places I feel like that’s the most special. Like this is so cool that we get to do this stuff.

Corinna: Yeah. There’s truly the moments that I look back on like I can’t believe I live this life.

Lisa: OK what’s your. Oh Sorry.

Corinna: You know, go ahead.

Lisa: I get too excited. I’m too excited to know, what’s your favorite rock?

Corinna: I really like. Not that I’ve ever found one in the wild but Colorado’s our state rock like is the Rhodochrosite. It’s this really cool. It’s like a, it’s rose quartz. It’s the gemmy kind of if you took rose quartz and made it little more gemmy. I believe that’s Rhodochrosite. Like they’re all in the same family.

Lisa: Like that.

Corinna: Yes, that’s it.

Lisa: Oh that’s gorgeous.

Corinna: Does it say it’s like the Colorado State Mineral or something. One of my favorite spots, and I’m not giving away any secrets, is, like, Glade Park potholes. They’re kind of a pain in the butt to get to. That road is so washboarded out. But, it’s on a hot, hot day, man. They’re just incredible. Especially if it’s low water, because you can just kind of hang in the pool at the bottom. But my. One of my favorite parts of them is to get to them, you follow a path of rose quartz. Like, there’s, like, literally a rose quartz vein that, you know, goes from, like, the footpath. And you’re like, where do I go? Oh, do do do do. And you just follow this rose quartz path. And I’ve always thought that was really cool.

Lisa: This sounds amazing. I don’t know about this place.

Corinna: You haven’t been to Glade Park potholes? What are you doing this afternoon? Let’s go. Where’s Paul? Let’s go.

Lisa: He’s working.

Corinna: Oh. So Glade Park is, it’s the Little Dolores Creek. So it runs, you know, up on Glade Park. but it has, like, a little pool at the top, and then it drops down, and there are two exceptionally deep pools. I don’t know how deep they are. People cliff jump into them. It’s not very safe. Search and rescue has most assuredly gone out there more times than they would probably like to because, you know, I love those folks. I think we rescued a dog out of there once while I was on the team. But, the pools are, like, that heavy, deep, like quarry water is the best way I can think of describing it as a kid that grew up back east near quarries,

Lisa: like mystery water.

Corinna: Mystery hole. Yeah. There’s literally a place at county park closest to where I grew up that we called the mystery hole. And they did not. They pulled a whole bunch of, like, cars out of it that had been dumped and, you know, they finally, like, put a fence up, but not until like, maybe the last 15 years. But yeah, it was literally called the mystery hole. That’s hilarious.

Lisa: I feel like those are one of the things, like quicksand that loomed large, as like the most terrifying places in my childhood.

Corinna: Yeah. And then I moved out here and found quicksand.

Lisa: Yeah, right. I know that was wild. But no, like, the pits at, quarries were one of the places that were just like, if you go close to it, you’re basically just gonna die. Like, I feel like that was what we were told growing up.

Corinna: Yes. In the same way that I, like, warn my son about mine shafts.

Lisa: Good point. Lisa: But Glade Park potholes. I did not even know about that place. I’m really excited to check it out.

Corinna: We’re gonna go for a ride. You’re driving. Not gonna be today.

Lisa: Yeah, let’s go on a clear day.

Corinna: We’ll go on a clear day.

Lisa: Next clear day.

Corinna: Yeah.

Lisa: So the song, I mean, first of all, I believe you told me that someone has already written a song for us.

Corinna: We do have a custom-ish, courtesy of one Dave Smith, to the tune of the Philadelphia Eagles fight song. We do have a Peachy Pedicab theme song that maybe, maybe one of our musical friends will record for me.

Lisa: Maybe we can get Mr. Garry Franklin to record it.

Corinna: Oh, You know, I feel like if I pout enough at some of them, one of them will do it. Geoff. Clayton. Garry.

Lisa: It would d be interesting to hear everybody’s different version of it. They’d be stylistically very different.

Corinna: That’s true. I like this idea. I don’t hate this idea. We’ll see what we could do for that. It’s a very easy song to remember, but yeah.

Lisa: Okay. Well, it.

Corinna: Other than that particular.

Lisa: I mean, I guess I just think about what do you play the most and, you know, you play the Queen song. I want to ride my bicycle. Or Bicycle Race. Right.

Corinna: Yes. Bicycle Race is the official title.

Lisa: Queen, Bicycle Race. Just because you play that song the most. So I think of it.

Corinna: I do.

Lisa: I want to ride my bike. Yeah, right. Like, you have. That kind of sums it up.

Corinna: I think that’s a good one. Yeah. I mean, I’ve thought of this and there’s like. It’s funny because I think of lines, not necessarily songs or like, you know, I feel like every season there’s like one particular song that I just love. I fall in love with, and I play the hell out of it because it’s great and I can sing it and, you know, I’m. I love music. You know, we like. You know, we’ve had a lot of fun nights of karaoke at the Liv.

Lisa: No, I’m retired now. That’s a whole other story.

Corinna: I know. I haven’t. Haven’t. I haven’t. I haven’t.

Lisa: We referred to that last time. And it’s still will not be told.

Corinna: We still haven’t done it. I know. Yeah, it’s. It’s still in the past. Yeah, like, I have these, like, little theme songs for the year. Like this year, there’s that Bruno Mars. I don’t even know if it’s apartment or apt. All I know is that, like, during the chorus, it’s like, I’m on my way. I like, yeah, that’s me. I’m on my way. But like, Lil Boo Thang was one a couple years ago. It’s still one of my best. Like, pedicab moments, memories, I guess, or moments. Me and Aaryn Russell, who’s great guy, you know, we’re riding back. We had just dropped people off at, probably basecamp. I’m pretty sure it was basecamp. Maybe an Airbnb out there. But I had Lil Boo Thang and we were like, riding back side by side on North River Road, and it’s late and we had had a long weekend, but it was like, finally it cooled off, it was dark and we were just jamming out. It was great. It was hilarious. I still, like. I don’t ever still don’t hear that song without thinking of that particular moment. It was great. It’s a good one. So that. And then, you know, like a whole bunch of, like, Beyonce, girls we run this, girl power inspired songs.

Lisa: Yes. These are all good.

Corinna: But.

Lisa: Yeah, love it.

Corinna: All right

Lisa: Well, I guess, before we wrap up, let me think about. Usually I think about what closing question I want to do. And so look at me being real professional. This time next year. So next July.

Corinna: Yeah.

Lisa: What do you think you’re gonna look back and say about the year?

Corinna: I hope I continue to be proud of what we’ve accomplished. I think we’re doing really good. Like, I’m trying not to push it and expect too much of us and myself and know that we have limitations, but that the room for growth is there and that we’re both, we have, I think, a pretty solid view of where we want it to go eventually, I hope. I hope that I don’t look back and regret not. That’s a tough question Lis.

Lisa: I don’t know if I have a good answer to it. I would say I want to look back and be like, damn, we did that. This is.

Corinna: Yeah, like, right. I think we’re doing really good. Like, we’ve had. I have a call I have to return right now. I got a message right at the beginning of our talk, so I feel like we’re on the right track. Our hearts are in the right place. I want to do a good job. You know what I mean? Like, I think both of us are hard enough workers, just, like, you know, I think. I don’t know. I trust you, and I feel like we can absolutely, like, be successful. So I just. Yeah.

Lisa: Same. Yeah. You’re awesome at what you do.

Corinna: As you are

Lisa: And I just want you to stay happy.

Corinna: I’m good.

Lisa: On that note.

Corinna: On that note.

Lisa: Thank you so much for talking with me. And also, I am really excited just to keep working with you and just keep killing it.

Corinna: Me too.

Lisa: Yeah.

Corinna: Thanks for time. I appreciate you too.

Lisa: I appreciate you, too.

Corinna: You’re very peachy.

Lisa: Stay peachy.

Corinna: That’s right.

Lisa: Until next time, stay peachy.

Find out more about Peachy Pedicab at peachypedicab.com or email us at peachypedicab(at)gmail.com.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E44: Colterris Collections Brings The World of Wine to Palisade

Scott High of Colterris joins me to talk about an exciting new space opening soon in Palisade: Colterris Collections. On June 23rd, Colterris Collections will open their exhibit space, housing over 16,000 pieces of wine memorabilia accompanied by fascinating stories from the world of wine. Join us to hear a few of those stories, along with the story of how Colterris came to be in Palisade!

Visit Colterris Collections at 3708 G Road or colterris.com/colterris-collections

Theme Music: Riverbend by Geoff Roper    

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Transcript:

Welcome to the Postcards From Palisade Podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today, Scott High of Colterris joins me to talk about an exciting new space opening soon in Palisade: Colterris Collections. The Collections location has been open as a tasting room for a couple years, but on June 23rd, the name will be fully recognized with the opening of a space housing over 16,000 pieces of wine memorabilia.

Scott and I chat about how he got started with collecting and he shares the fascinating stories of just a few of his favorite objects in the collection. Colterris is Colorado’s largest fully Estate Grown winery, so we also chat about how Scott and his wife Theresa got into winemaking, what’s changed in the decades since they got started, and what originally brought them to Palisade.

Join us for some wild stories from the wide world of wine, on today’s Postcard from Palisade.

Lisa: I really appreciate you taking the time to talk with me.

Scott: Oh, my pleasure.

Lisa: And especially the pre-meeting, too. I thought that was really helpful just to see what you have going on here and kind of get the thoughts together. So thank you so much for your time.

Scott: Sure. Your enthusiasm gets me excited.

Lisa: Good. You should be excited. This is a really cool thing.

Scott: Yeah, I think so too.

Lisa: So if you could just introduce yourself and we can start there.

Scott: Okay. Well, that’s easy to do. My name is Scott High. And I grew up in Denver, Colorado. Born and raised there. Love living in Palisade.

Lisa: So we’re recording right now at Colterris Collections at 3708 G Road. And the main thing I want to talk to you about was the or is the new collection. But, first, let’s just give people a visual of this amazing room we’re sitting in, which is also new. so tell me about this room and what kind of events you’re going to host here.

Scott: Well, when we purchased the facility, we saw a potential for this room. It has a lot of nice lighting to it and it’s just the right size for a small, intimate venue for winemaker dinners, guest chef dinners, culinary student dinners, food and wine pairing events, wine educational seminars. There’s a lot of things we can do in here. The Colterris tasting room is, we added this on when we purchased the facility, and it’s just the right size for a group of people. We can seat 34 people. And one of the nice things about this room is everybody has a view of the chef working. And if the chef wants to discuss a course or something, he has everyone’s attention. He or she can visit with the people as he’s preparing things, a winemaker can stand up in front of him and talk to the entire group. No one has their back to the venue, which is really good. There’s a presentation area that everybody feels comfortable seeing it, seeing what’s going on, listening to the winemaker or someone giving a little talk. And it’s really nice. We did it in leather. The center table that seats 18 people is solid oak and it was made the 1950s, so it’s about 75 years old. And it was a conference table at the First National Bank Building of Denver in the 50s and 60s. So it’s really a cool, old table.

Lisa: Very cool. It looks beautiful.

Scott: And so everybody has a community style seating event there.

Lisa: So you call it the Tastevin Room. What is a tastevin?

Scott: So yeah, yeah. The Tastevin Room. Tastevin is something that I learned about at a fairly early age. And tastevins really developed in the 15th and 16th centuries. And wine merchants and winemakers would have to go down in these deep dark caves with no electricity. And they had to have a method to check out the color and the clarity of wine. And so they had these shiny little bright objects that would reflect candlelight very well. And tastevins were used for four or five hundred years until electricity came around and they don’t need to do that anymore. But you could carry one in your pocket. If you were in a carriage or on horseback, you wouldn’t bust. And you got familiar with your own personal tastevin. So it became a professional tool for someone in the wine trade. It was a very important thing. And we have about on 300 of them on display in the Colterris Collections and some stories to go with them.

Lisa: Wow. So that’s a good kind of intro to shift over to talking about the Collection. So that’s in the room next door to where we’re sitting right now. And you graciously gave me a little preview tour of it a couple weeks ago. And when we met you were very, very adamant that it’s a collection and not a museum. So I thought that was really interesting. What’s the significance of that distinction?

Scott: Well, when I started collecting these objects years ago, we weren’t really thinking about a museum. But they just. It took on a life of its own and people seemed to enjoy looking at these objects. So when I talked to my wife Theresa about starting this idea, I used the word museum quite a bit. And there was some reluctance on her part to use the word museum. And we discussed it and I think she’s absolutely right. For me, there’s a lot of positive connotations in the word museum. I think it as being place of education, a cultural. How should I say that? Where you have cultural appreciation and it preserves historical objects. It’s a connection to the past. So I like going to museums. Some people do, some people don’t necessarily.

But I think nowadays there’s a negative connotation to the word museum for some people. And sometimes and I think that connection or that connotation for the word museum, sometimes people think of museums as being too formal. They’ll think of museums as being stuffy, antiquated, you know, so outdated sort of feelings. And I don’t think everybody likes to go to museums. They think of it as a drudgery. Or sometimes it reminds them of having to go on an excursion when they were in elementary or junior high school. And they would have to get on a yellow school bus and then get off and stand in single file. And the teacher told them to be quiet until they went into the museum. And they had to not ask questions in the museum and they had to listen and pay attention and be attentive to the person who was gonna guide them through a museum.

So nowadays, I think at least some generations, that’s what their feeling about a museum is. So we wanted to call it the Collections. And I kind of got that idea because of the archives at the Vatican Collections. And there’s a beautiful art gallery in Napa Valley called the Collections. And so it’s a word that, we thought made sense. And so the Colterris Collections, it’s really just a private collection of our objects that I’ve created and collected over 50 years. And so I just don’t want to use something that’s going to be negative. I think when people come to Palisade and they’re on vacation, they might not be expecting to find a wine museum. So, it’s. We’re treading new water here a little bit with this.

Lisa: Yeah, that makes a lot of sense. Yeah. Museum stuffy, old, and it definitely is not that it’s gorgeous. So how did you get into collecting? What was the first thing you found and what made you just keep going?

Scott: Well, when I turned 16, I got my driver’s license and I bought a $400 Chevrolet Biscayne, which was my first car. I was looking for any excuse to go driving around. I wanted to go visit friends. I wanted to run to the grocery store for my mother. I wanted anything I could do to get in my car and have this freedom that a driver’s license allowed at the time. So one day I happened to go down to an area in Denver called Antique Row on South Broadway. And I was perusing through an antique store and this little corkscrew caught my eye in a case. And one thing led to another, and so I worked up enough money to go buy that corkscrew. And I have it on display here in the museum.

But what happened when I obtained that corkscrew is I started doing some research about corkscrews. And one of the most interesting things I found out was before the invention of the crown cap and the screw cap and modern bottle making techniques where they were all manufactured the same size, so screw caps worked. Everything that was consumable of a liquid form had a cork in it. It was finished with a cork. So corkscrews were a lot more prevalent in society then than they are now. So women would have to carry a corkscrew in their vanity case to open their perfume bottles. And people would have to have little corkscrews in their pocket all the time if they were gonna have any tonics or medicines. And beer had corks in it and wine certainly had corks in it and spirits and everything else.

So corkscrews were something that everybody used at the time. And a lot of people in the 19th century decided they were going to try and invent a type of corkscrew that was easier to use. So there are over 3,000 patents on corkscrews. And that kind of piqued my interest. So I tried to find out more about it, and I discovered that no matter how much I learned, there was more to learn. I did. I was very fortunate one time to obtain a corkscrew that actually received the first patent for a corkscrew in 1795. So we have that corkscrew on display and it’s kind of cool.

Lisa: Very cool. So corkscrew was kind of the intro object. And I guess in a way that. Do you feel like that kind of got you started your whole wine career?

Scott: Well, my parents were wine merchants even at that time. And let’s try that again. This is frequent. This is more than it should. Well, we could go upstairs. There’s a conference room up there. Should we try that?

Lisa: Yeah. Any refrigerators in there?

Scott: This is doing it much more often than I thought. No, not there isn’t.

Lisa: Okay. Okay.

Lisa: thanks to the magic of editing, you might not be able to tell just how often the fridge and freezer were kicking on and off in the tastevin room. While this equipment is super important for the functioning of the kitchen, it is not ideal for the recording of a podcast! Fridges are my podcast nemesis. Once we moved up to the conference room, the recording went much more smoothly…

Lisa: So we were just talking about if the corkscrew was the thing that brought you into the wine industry or if it was something else.

Scott: So when I was growing up, my parents were wine merchants in Denver and I developed an interest in wine from a very early age. We would have family discussions on Sundays about wine and I would ask my dad what’s the difference between a three dollar bottle and a thirty dollar bottle? And that would lead to more information probably than I wanted at the time. But we studied wine and I remember riding my 10 speed bicycle to the public library and checking out books on wine and going to used bookstores and buying books on wine. It’s kind of an odd thing for a young person to do that. But I wanted to know why wine was, why it involved so many subjects. Why it involved history and culture and science and it just seemed to be an all encompassing subject and it was something that I enjoyed on Sunday evenings at dinner, even as a young person. My dad would make sure that we all got a little taste of the wine.

Lisa: So corkscrews, you mentioned you have a few. I would guess it’s the largest object by far that you have in the Collection, is that right? And if so, how many or how many do you have?

Scott: It is, we have probably close to 18,000 antique corkscrews.

Lisa: Wow.

Scott: And we’re going to end up with probably 3,000 or 4,000 on display. There’s a lot of duplicates and there are things that aren’t as meaningful as others, so we’re trying to put collections together, on exhibit that makes sense, that tie together for different reasons, whether they’re from the same country or the same inventor or the same time period, things like that. But I think they’re fun, you know, they’re not only a tool, but they’re fun, to look at and fun to use certainly. And it’s really odd because at Colterris I decided to go with a Stelvin closure, which is a type of screw cap on our wines, nine years ago. So I don’t need a corkscrew to open my wine. But if I did, I have plenty of them.

Lisa: That’s pretty funny. That’s actually really ironic. I didn’t think about that.

Scott: Yeah, it’s kind of odd.

Lisa: That’s pretty funny. So getting back to the collection, we had talked about maybe picking like three to five of your favorite objects and going into a deep dive on them. Is that something that makes sense that you want to talk about or.

Scott: Sure. It’s hard to narrow it down to three objects, you know, three things that I’m proud of to own. But there are some unique things and some of the things that I purchased over the years were from descendants of the person involved in that object. So, for example, I have this tastevin, once again, that was presented to Napoleon Bonaparte during his hundred days of reign in 1815, where he met his Waterloo later on in the summer. But Napoleon was out on kind of a recruiting trip. He had escaped the island of Elba in exile and he’d kicked Louis XII back off the throne. And he was trying to reamass his troops and get a lot of new soldiers because he knew the seventh coalition was going to be coming after him again. So he was trying to raise a couple hundred thousand people into his military very quickly. So he was visiting different cities and different towns and he happened to drop by a small village called Saint Jean de Braye, and it’s outside of Orleans.

And he had kind of done a favor to one of his adjutants to go to this small village because one of his loyal people was from that village. And he asked the emperor if the emperor could just go by and do a 10 minute recruiting trip and a little speech on the town hall steps. And that so that someday when that adjutant retired, he would be kind of the big man on campus. He would be the guy that they’d point to on the park bench and say that old man brought the Emperor Napoleon to our village and that sort of thing. So he wanted to see if he could talk the emperor into doing that. And I can’t imagine him even bringing up the subject. But Napoleon quickly acquiesced. They were going to go right through the village area anyway. And Napoleon parked his garrison of troops and rode his white horse into the village. He met several hundred people, around the town hall. The mayor of the town presented him with a little tastevin, believe it or not, that’s engraved with the date of the event and the fact that they were celebrating Napoleon’s visit to their city. And he presented to Napoleon. Napoleon graciously accepted it. And then when the speech was over and they walked down off the town steps, Napoleon gave it back to the mayor. He just said, I’m not taking your silver. You know, the French Revolution was just a few years ago. And the last thing I want to do is to accept something that you scraped together to do that for me. So he was appreciative gave the tastevin back to the mayor.

And I got it from, I think the seventh generation descendant of the mayor’s. And so it’s something that the emperor actually held in his hand. And it means a lot. We had an exchange student who came to Palisade High School and stayed with us for a semester a long time ago. And I showed him this tastevin, and he started to cry when he held it. He couldn’t believe that he was touching something and holding something that the Emperor Napoleon had actually done the same. So he, he teared up. And then I showed him another object that I’m very proud of. I showed him a corkscrew, a wooden handled corkscrew that was recovered from the Battle of Waterloo, in June 1815. And then this young French, student, he got angry, the tears stopped, he got angry, and he said, we should have never lost that war. And he became very, very nationalistic in his approach to the corkscrew. But he was delighted to be able to see those objects.

This Battle of Waterloo corkscrew I bought from a descendant of the man who basically helped to loot the battlefield after the battle. And at that time, French officers, generals, and colonels and above, they were provided corkscrews. And they received bottles of wine and bottles of brandy before their battles. And they would need a corkscrew to open the bottles of brandy and wine. I think they called it a little bit of liquid courage at the time for the soldiers. But the infantry and the cavalry, they didn’t need a corkscrew because they drank wine out of barrels of wine, so it was not required for them. But this corkscrew from the Battle of Waterloo actually has a French artillery symbol on it and Napoleon’s crown. So that’s how we were able to authenticate that the story I got when I bought it was true. It might be the only one in existence, I’m not sure.

Lisa: Well, that’s really cool.

Scott: Yeah, it’s pretty special. Something else I have that’s unique is, I obtained a sherry glass that had King George III’s emblem etched on it. And I wasn’t sure it was what I thought it was, but so I sent it off to the Victoria and Albert Museum about 20 years ago, and they wanted to keep it. And that told me it was real. So they wanted to keep it. It was the only one that they had ever seen that had gold dust rolled into the stem of the wine glass. And the glass blower must have done that at quite an additional cost. But they theorized that it was probably part of his King George III’s inner circle to have the gold in it. And it’s amazing that something that’s so fragile and could be broken so easily has survived that over 200 years. So it’s really a special thing, and I’m very proud to have that. I get nervous when I have to handle it and put it into the display case, but now it’s sitting pretty. I didn’t want anything to happen to that. So there’s a lot of fun things. It’s hard to narrow it down.

Lisa: Yeah. Is there anything that you’ve really wanted to collect that you weren’t able to get or anything you’re seeking that you haven’t been able to find so far?

Scott: If my wife listens, I’d have to say no, I have everything I need. I don’t think there’s anything else ever I would need in this subject. It’s hard to figure out what the next thing is that I might uncover or find. But nothing comes to mind that I really wished I had right now. No, I can’t really think of anything really, per se.

Lisa: Okay. All right. Good answer. So you just touched on a few of the objects out there. There are a lot more. And I know when you walk into the museum, there’s going to be a little bit about the history of Colterris and Palisade winemaking. Can you talk a little bit about what you’ll feature there for local wine history?

Scott: Well, what we’re doing there is we’re basically trying to answer a couple questions that someone will ask when they come in to see the Collections. And already we’ve had some sneak peeks where people have seen things. And the questions they ask are, where in the world did you get this? And how much did you pay for that? And where did this come from? How did you find this? So those sorts of questions. So in the very first display cases, when you enter the museum or the Collections, you’ll see a little bit of family history in how Theresa and I met in the wine business and how we have this common passion about the world of wine. And you’ll see a few things about places that we traveled and times that we spent out and about learning more about the world of wine and visiting famous winemakers and famous places. And it’s more about our background. And there’s a little bit about Colterris in there and a little bit about the Canyon Wind Winery that we purchased and the Plum Creek Winery that’s here at this location that we purchased for the Collections. Not an awful lot about the history of Palisade wine in there. I don’t want to start competing with the Palisade History Museum and Priscilla Walker and that sort of thing. She does a great job, and I would like to leave most of that up to her. But we have more of a worldwide view about wines, so not a lot of local history.

Lisa: So a good day would be start at the Palisade History Museum. That’ll give you the whole picture of wine in the Grand Valley.

Scott: Sure, yeah. And I love what Priscilla Walker did over there. It’s really fun to see the history of Palisade, especially displayed the way she did it.

Lisa: Walk me through the space. It’s absolutely gorgeous. It’s a very big room. Beautiful chandeliers, shiny floor, shiny cases, lit up artifacts. How do you want a visitor to experience this space and what’s their visit going to be like?

Scott: Well, I think some things that I’d like for people to know about would be that, we designed the display cases here locally and we had them fabricated here locally. And all the components for the display cases were made here. We had Osburn Cabinets do the melamine inserts, and we had SSD Plastics make all the glass fronts, and The Glass Brokerage did the shelving, and Clemmer Welding did all the displays. And so we wanted to be 100% local, if possible. Theresa had the chandeliers custom made, and they’re fine art chandeliers. They’re traditional but yet modern. They have a modern twist to them. And we wanted to provide some lighting up there. But I’m very proud of the fact that we have different sorts of lighting. And it’s all on dimmers. We have track lights that point up into the architectural clouds that absorb the sound. We have track lights that illuminate the floors in front of the cases. Everything seems to be very clean.

And we have little areas where the display cases, you can fall into a little pod area where there’s four or six display cases around you and you can enjoy those for a time and really not see anybody else necessarily in the next pod of display cases. So there are nine or ten of those pod areas where people can kind of get immersed into those subjects and really feel like they’re interacting with the exhibits themselves, which I think is fun. It’s not dusty or dirty or old or, it’s very modern and clean and efficient. And we have a lot of stories. So one of the things that I think people can do is they can work at their own pace through the museum. They can go at their own pace, where they see something of interest, they can spend more time there. If they see something that really isn’t of that much interest to them personally, they can just get an overview of it and move on.

So I did have some people who told me that they want to come and read every display case and every sign and they want to absorb it all completely. And the gentleman started looking at one case, and he spent about 20 minutes on that one case. There are 60 of those. So I’m not sure we’ll be open that many hours that day. There’s a lot to see. I think that’s the gist of it. And a lot of different stories. And I’m really proud to put those stories in there.

There’s another story that I think is really fun. Sometimes I tell this story, but I put it in writing as best I could. But there was a traveling salesperson who worked for a printing company in Chicago in the 1920s and 1930s. And this traveling salesperson, his job was to go see customers in different cities, particularly in the Midwest. And as he traveled around and fell into the Great Depression era, he discovered that he had to try to find the best places to eat that were the cleanest, the most sanitary, that provided the best food. Because a lot of people in the 20s and 30s were getting food poisoning. There weren’t any chain dependable restaurants. Everything was independently owned. And so he kept a little log book of the best place to have breakfast in Nashville and the best place to have ribs in Kansas City. And so he started little list. And then he ran into some other traveling salespeople that had lists. And so he exchanged lists and his list of good restaurants to eat in grew.

And so with that, a Chicago newspaper one time ran an article about his unusual hobby of collecting good places to eat in his notebooks. They wrote an article about him and his unusual hobby. And he then became inundated with letters and phone calls from people who said, they’re going to Santa Fe, where’s a good place for dinner. So he started spending almost all of his time answering letters and trying to be courteous and polite to people who wanted to know a safe place to eat or a good place to eat. And he realized that he was putting too much time into that and not enough time into his job at one point.

So in the fall of 1936, he printed up 1,000 pieces of paper that had 167 different restaurants on it. And he mailed them to everybody he knew. He put them in his Christmas cards, all of his business associates, all of his customers. And he thought, that’ll put an end to it by doing it. He’ll just put an end to it. And so he’ll provide the list and then he’ll be done with it. Well, that fueled another problem because then everybody, it seemed, wanted a copy of that list. So in the spring of 1937, he printed up another thousand. And to cover his printing costs and stuff, he sold them for a dollar a piece. And in 1937, $1,000 for 1,000 pieces of paper was a lot of money.

So that fueled the idea for him to finally self-publish a book. And he printed up a book that had, I think by that time, almost 400 restaurants in it. But he was very, a person of very high integrity. And he couldn’t be bought off. He couldn’t get a restaurant on there if someone paid for it, if they weren’t any good. So he had really high standards and people admired that. And then before long, he was selling 5,000 books a year, then 10,000 books a year. And in the course of the rest of his life, until 1960 or so, he had sold 3 million copies of this, which turned out to be a restaurant guide. And he became somewhat famous at the time. And then a cake mix company in Nebraska asked him to recommend their cake mix. And after five years of trial and error to get this cake mix the way this man wanted it, he finally acquiesced and let them put his name on the box. And his name was Duncan Hines.

Lisa: Oh my goodness.

Scott: And there really was a man named Duncan Hines. And he was not just in charge of cake mixes, but then he licensed his name for other things. Well, I have a bottle of French Beaujolais from 1953 that on the neck band says a Duncan Hines selection, just like the cake mix. And I think that’s a funny story.

Lisa: That is funny. I have to say there’s not where I thought it was going to go.

Scott: Yeah, but people don’t realize that there really was a Duncan Hines. There really was not a Betty Crocker. So it’s kind of an interesting thing. I have a fun letter that he personally wrote to some friends of his he was gonna go visit in Indianapolis in the 1940s. And he must have been a character because he asked if they still had their liquor cabinet because he wanted to enjoy some of their beverages. But he must have been a partier.

Lisa: It sounds like. Sounds like the life of the party, the one person everybody wants to go to. That’s really funny. Yeah. Not expecting that to go there. So in the room itself, when you enter, you have a beautiful bar to your right. It seems like part of the experience is also designed for someone to come in and have a glass of wine and maybe sip a glass of wine as they’re walking around too.

Scott: Right, exactly. we wanted this to be a kind of a fun place, a place that people would enjoy coming to. And we’d like for people to come back more often to, we’re going to be changing exhibits once in a while, but when you come into the museum, you can certainly have a glass of Colterris wine and carry it around, walk around. We’re going to have some benches to sit at, and we’re gonna have some cocktail tables and our wine barrels to sit your drink on when you’re enjoying the tours. And I think it’s gonna be a nice event because I know that when I used to ride those school buses, they never offered me any wine to go to those exhibits. So, yeah, it’s a wine museum. It’s a collection of historical wine objects, but you can enjoy it with a glass of wine because we are in Colorado’s wine country, so it made sense to us.

Lisa: Yeah, makes sense. So tell me about the grand opening. When does it open? What’s that going to look like?

Scott: Well, it’s, coming up pretty quickly. After 54 years of collecting these things, I finally get the chance to show them off. We are going to have a pre-grand opening for some invited guests that are mostly related to the local governments in the Grand Valley. And then we’re going to have the local Palisade industry, the other wineries, and the bed and breakfast, and the restaurateurs and people who are associated with the tourist business. We’re going to invite everybody to that regard so they can get a little preview of it. And then Monday the 23rd, we’re gonna open at 10am and then every day except major holidays from then on, we hope.

Lisa: Wonderful. And there’s an admission. Right. So there is an admission cost.

Scott: Yeah. So to defer all these expenses that we’re incurring here, we’re going to have to charge an admission and it’s going to be $20 to come into the museum for as long as you want to stay that day. And if you’re a wine club member at Colterris, it’s $15. So I think that’s reasonable.

Lisa: I’ll be having to come back a few times to see everything.

Scott: Yeah, what we want. That’s what we want to hear, Lisa.

Lisa: Is there anything else you want to say about the collection space? Like maybe any events that can be hosted here?

Scott: Yeah. After we laid it out and we had this little set of all these displays that kind of serpentine around the perimeter of the room, I looked at it and I thought, it’s a big enough open space in the middle that we could actually put some tables in. We could move tables in, have parties. We could have concert nights. We could play acoustic music in particular. I don’t think it’s a place for a big rock and roll venue, but.

Lisa: Don’t want to shake that glass.

Scott: Yeah, don’t want to shake. No, I don’t want to shake up the display cabinets. But I think we could have a comedy night, certainly. We could have, like I said, acoustic music, enjoyable evenings like that. One of the things I thought would be really fun is to bring back a little bit of a Copacabana or Coconut Grove night where we have 100 people, dim the lights down, candles on the table, have a classic singer perform for an hour or two and make it feel like the old enjoyable rooms of the 1940s and 1950s where Frank Sinatra and Dean Martin and those people entertained. I think that would be a fun evening here where people can do that.

So to that end, we have one area that’s specifically laid out so we can bring a portable stage in that we have. And we put professional stage truss lighting up on the ceiling that’ll illuminate that area. And we have over 60 large, acoustic panels up in the perimeter of the ceiling around to absorb most of that excess sound. And as I alluded to earlier, we have a lot of architectural clouds that include 88 wine barrel heads that have acoustic tiles on the backside of them so you don’t see them. And they kind of hang down in different areas around the pods. So it kind of brings the ceiling down a little bit and has a little more of a feng shui sort of feel to the space where you don’t feel like you’re in a big open spaced warehouse kind of.

But yeah, we’re excited to the possibility of having events down the road. We also, we’re going to try and have some tours down the road, we’ll come to a point where we’re going to do some guided tours and we’re going to work on an audio descriptive narration where people can either get on their iPhones and search in what that display has and then they’ll hear a narration of it. And we hope to do it in multiple languages down the road.

So the next few years we have a lot of work still ahead of us, but I think we want to make this a not just a local venue, but we’d like to make it kind of a regional and a national venue. I had a gentleman visit two weeks ago from France in the wine business and he was shocked at what’s in here and he basically said he’s toured all over the world and been to a few wine museums in France and Italy and Greece and he’s never seen anything quite like this because he thought it was nice to have it a little more lighthearted and not laid out in a chronological fashion so you could just experience a lot of fun, little different things about the world of wine. He was really surprised to find this in Palisade. So I think it’s something I want the whole area to be proud of.

Lisa: Yeah, absolutely.

Scott: Yeah.

Lisa: I’ve heard of rumors that originally you were going to open the collection in downtown Palisade.

Scott: Well, to this. Yeah, you’re right. To this end we purchased what a lot of people call the depot, but it was actually the Palisade branch of the Grand Junction Fruit Growers Association. And that building then later it became the Mountain Lion Building. And it’s architecturally just a fabulous building right in the center of town. I just love the brickwork and the Italian Renaissance roof line. And it has a lot of history to it.

At one time it went over 400 feet to the west as a big packing shed that was on the railroad siding there where they processed Palisade peaches and shipped them all over the country. That burned down I think in the 1970s. But the main offices that were brick didn’t burn down and they were saved. And we still have that, but we bought that because we thought that’d be a great venue for this wine museum. And I think it would have been. But one of the problems was there just wasn’t enough off street parking. And the town proposed that I just use the streets around there to park cars. And I was starting to get some resistance from some of the neighbors, understandably so. And I understand why they wouldn’t want cars parked in front of their house all day.

So we backed away from that project, even after I had done an extensive asbestos remediation of it and had worked up some architectural plans for it and submitted them to the town. And everybody was moving forward until we started to see that there wasn’t enough parking. That was the main thing.

Lisa: That’s a bummer.

Scott: Yeah, we still own it. And as soon as this museum gets opened and rolling, we will start working on some ideas there. But if anybody has any ideas, I’m all ears. So please seek me out and let me know what you think because it is a challenging, fairly difficult place to do something with because from an engineering standpoint and stuff, we’re not sure what the foundation’s like on the building and we’re just not. It would require a lot more investigation before we do anything special with it. But I would love to preserve the building if possible.

Lisa: Yeah, yeah. Oh, I can see, I love that building. I can see it from my window. And yeah, just, just want to make sure it stays. But I see the parking thing because if you look at it, you think, okay, well that land around it is part of it, but it’s actually not like, especially in the front. I think that’s technically, like, technically Peach Street.

Scott: Right. Yeah, no it is, it’s Peach Street.

Lisa: Okay. So yeah, so that’s not even part of the lot.

Scott: Exactly. The east property line basically is just after the bottom step of the building. So there is Peach Street extended there and the town is certainly willing to work with us on that. But the issue is in the existing building right now there’s just not enough square feet to make any economically feasible business operate. It’s just not big enough from a square footage standpoint. So you have to add on probably to the west. And by doing that, then that’s where the issues come in, is how much do you add on, how much parking do you leave available between the building and the next property line to the west. And it’s challenging. I wished it was easier to come up with an idea, but it’s challenging.

Lisa: Yeah. Interesting challenge. So you’re welcome, or you’re open to people reaching out with ideas?

Scott: Sure. Maybe they should, filter them out a little bit themselves first, but, yeah. But, yeah, it is. We’d love to do something with it and something good for the downtown area of Palisade. But it has to be compatible with the desires of the town and the neighborhood and everything. And it’s a beautiful building. We’d love to save it if we can.

Lisa: It is. Yeah. Well, I appreciate your being thoughtful about it.

Scott: Yeah. I wished I could come up with an idea.

Lisa: All right, we’ll be thinking about it. So, shifting over to you and Theresa, what originally brought you to Palisade?

Scott: Well, we came over here for a friend’s wedding. They were actually, they got married in Vail, and we decided to not stay in Vail for one of the pricey hotels. We decided to come on over to the Grand Valley. And she had never been over here before, even though she lived in Denver. And she fell in love with the area immediately. She just said it reminded her of Sonoma County 30 years ago. And she liked the rural aspect of it and not a lot of traffic lights. And certainly the agriculture was very attractive to both of us. We always wanted to have a vineyard somewhere. And matter of fact, to that end, we had looked in Sonoma county and Napa county in California, and Bordeaux, France, and Mendoza, Argentina, and the Willamette Valley. And we had looked all over for a place that we might someday have a vineyard. Growing up in the wine business and being in the wine business all my adult life, it’s a natural thing to try to figure out a way to grow grapes someday. And we saw that opportunity over here, and after the time that she. After that day she fell in love with it, there was no looking back. We actually bought 10 acres, I think within a month or two of her first visit over here. So, that’s how Colterris kind of got started.

Lisa: Okay. And I see some of the lore on the Colterris website is that you promised if Theresa would marry you, that you’d buy her a vineyard. Was that really what sealed the deal?

Scott: Well, we talked about having a vineyard someday, before we were married. And we certainly had that mutual desire. And I think I might have expressed to her that it’s more likely that I would be able to provide her a vineyard someday than a rose garden. And it’d be more compatible with my thoughts and ideas. But now she has both, because we have a rose garden and a vineyard. And so I think she, she got her, her deal there. She got what she wanted. We actually got engaged on a trip in France and Italy visiting vineyards. So, yeah, I think she’s summarized it pretty well that I did promise her a vineyard.

Lisa: I love it. So really, wine has really been the through line of your life and your life together.

Scott: Yeah.

Lisa: So Colterris is the largest estate grown wine producer in Colorado, meaning that Colterris uses your own grapes to make all of your own wine. And you’ve been around for almost 15 years? Is that right?

Scott: Yeah, I think so. I think that’s right. Yeah. Our first vintage was 2008. We didn’t release it until 2010. So I’m not sure where you start with the vintage or the release of the first wine or whatever. But yeah, we really started in 1999 when we bought our first acreage up here is where High Country Orchards and Colterris really began. The first 10 acres we bought were all peaches and the peach trees were just too beautiful and the peaches that came off them were fabulous. So we just kept that peach orchard, got into the peach business and kept looking for another plot of land that we could plant a vineyard. And now we have both.

So we’re very proud of the fact that we’re Colorado’s largest estate winery. It means a lot to me for the authenticity of the wine to actually have the grapes grown here in Colorado. Some wineries, they don’t have that same feeling and they, it’s not as important to them where their source of grapes comes from. But I think if we’re going to have a Colorado winery, we should grow the grapes. I think that’s important. So to that end, we have almost 70 acres of vines now and we’re able to supply the needs of Colterris going forward, for the short term anyway. And we have two really talented winemakers that I’m very proud of, from Colorado actually, which is nice. They were trained in California and elsewhere, but they’re really good winemakers. And we’re operating very compatibly with their abilities and our desires. So we do want to make Colterris always and only from our vineyards. That’s our goal.

Lisa: Yeah, that’s good principle. So in the past, so I’d say. Okay. So since 2008, obviously a lot has changed here in the valley and in the wine industry in Colorado and the world, really. But what do you think are some of the most kind of notable changes or surprising changes to you in the last, ah, X number of years since you’ve started making wine?

Scott: Well, it’s fun to see new wineries come into the area. That excites me when I see another winery come into the area. It saddens me when I see a winery go out of business. So I want everybody to succeed, as far as the wine business goes. I haven’t noticed a lot of changes. I mean, when I first got here, I was really. I remember the Palisade Tribune newspaper. I remembered the breakfast cafes that we used to go to, and I remember all that. I wish that Palisade was progressing faster than it has. And I’m sad with the fact that we haven’t got more fine dining places, places to eat that people would enjoy. We do have really nice ones that are here, but I guess I just want. I want it to prosper better.

I mean, other changes that. Let’s see. Well, one of the things that I think is really remarkable are the people that I’ve met here in Palisade. Looking back, at first, it was kind of difficult to be an outsider and to come in and especially jump into the peach business without a lot of background in it. I think it was challenging. And now we finally feel like we’re part of the community, so that’s a nice feeling.

Lisa: Yeah. So you personally, when you open a bottle of Colterris wine, what’s your go-to? What’s your favorite one?

Scott: Well, it depends on the situation. Depends on the food that we’re preparing or having for dinner. The older I get, the more I like Sauvignon Blanc. I just think our Sauvignon Blanc is delicious and our dry Riesling. Bo and Justin, our winemakers, I think they’re making really good wines. We had a gentleman here yesterday that worked at a winery in California, he tasted five of our wines and he bought a bottle of each. So I think that was a good thing. He liked all five of them. Saying what my favorite wine is is difficult. It’s like saying which one of my children’s my favorite, and that varies every day with their situation with me.

Lisa: I love it. You love them all for different reasons.

Scott: I love them all for different reasons. Right. They’re all they’re truly unique, just like our wines.

Lisa: That’s cute. Personally, I love the Coloradeaux, the Bordeaux style blend. It’s really nice.

Scott: Yeah, it’s really nice. That’s kind of our. I tell people that our Coloradeaux is, it’s our version of a French Bordeaux, obviously. And in the wine business in the United States, if you’re going to have a wine made from vitis vinifera grapes, it has to be 75% that particular grape variety. If you’re making wines from a different species like vitus labrusca or something, it can be 51% Concord and still be called Concord. But for our purposes, when we make a wine, it has to be at least 75% of that varietal. And to me, when I taste a wine that’s 75% Merlot, for example, and 25% something else, it doesn’t necessarily always taste like what I would expect a Merlot tastes like.

So for us to have wines that I would consider to be varietally correct in flavor, they usually have to be way up into the 85, 90, 95 percentile range of that variety. We do want to add some other varieties for complexity and to make the wines more interesting. So we add layers of flavor by adding a little bit of Malbec to the Merlot or Cab Sauv to the Merlot or Cabernet Franc to the Merlot. If we want the Merlot to really be a full bodied, rounded wine with good mid palate flavors and good finish and good aromatics and nice color.

So blended wines are really where the state of the art for winemaking falls into, especially for red wines. But sometimes the winemakers will decide that they want to make a really interesting wine or they can make a really good blend of those variety grapes and not have it be 75% of one of them. So if it’s a varietally named wine from Colterris, I can guarantee it’s way up into the 90 percentiles of that variety. So it’s typical of that variety. But Colterris Coloradeaux is a wine that the gloves can come off for Bo and Justin, and they can make whatever they want. They don’t have to hold to the 75% minimum restriction of a single grape variety. And so it’s kind of their chef special every year. Like a restaurant would have a chef’s special to keep the chef from getting bored with the same thing every day. So once a year, we pretty much allow them to blend to their heart’s content to make an interesting red wine and it truly is one of our standout red wines. Our Coloradeaux Reserve got a double gold medal last year in San Francisco. So it holds its own very well from a national viewpoint of quality. And, yeah, I’m really proud of it. I think it’s an interesting wine every year. It’s special. I’m glad you like that. By the way.

Lisa: Absolutely. It definitely allows their skills to shine. And yeah, it’s always really delicious.

Scott: It has a lot. It has a lot of flavors. And the thing about Coloradeaux, because of the complexity of the grape components of it, it’s going to age and evolve and change quite a bit in the bottle. So it’s one of those wines that will be totally different a year from now than you taste it now as the components ebb and flow. But it’s a special wine.

Lisa: Is there anything else that you want to talk about with the collection, with the winery, with anything?

Scott: Well, our hope and our desire and our goal with the Collections is that it really contributes to the valley, that it really helps the tourism in the valley that we become thought of as a more serious wine growing area in the United States. And the reputation for Palisade is already growing very quickly and very well. It’s doing great as far as the quality of our wines go here and the high altitude viticulture that we can provide for our vineyards is exceptional. I mean, we’re extracting great flavors from our red wines in particular and high acidity in our white wines. And I think we’re making wines that are going to be well thought of in the future from a national standpoint. But I really want the Colterris Collections to be something that pleasantly surprises people when they come to the valley and something that they talk about when they go home, wherever they’re from, and they go, you won’t believe what I saw in Palisade. Little Palisade, Colorado. You won’t believe what I saw. I think it’s a world class venue that is just going to surprise people. I mean, it surprised you, I think.

Lisa: Oh, yeah. I think you’ve accomplished that.

Scott: Yeah.

Lisa: It’s, the only word I could tell everyone afterwards was, wow, you’re not going to believe it.

Scott: That’s the word I heard even from two people this. Well, the gentleman from the California winery that came here yesterday, he and his wife were just touring the area and I said, I’ll give you a little sneak peek of something. He said, sure. And the first word out of his mouth was, wow. And the second word was, wow. And I think the third word was, wow. And it’s just, that. That’s the most descriptive word I can think of that it’s not what people expect. And actually, when you pull up to the Colterris Collections facility, the roof line is such for the front of it that you don’t really think there’s a big building here. It’s deceiving. And when you walk through the door, it kind of takes you by surprise.

Lisa: Yeah.

Scott: And that’s a good thing.

Lisa: Yeah, you definitely pulled that off. Well, I cannot wait to visit after the 23rd of June.

Scott: There we go.

Lisa: I’ll definitely be here. Can’t wait to check it out.

Scott: All right.

Lisa: Thank you so much for your time.

Scott: Absolutely. Lisa, thank you. We appreciate everything you do for us too. Thank you.

Lisa: Thank you so much.

Lisa: Go be pleasantly surprised by the Colterris Collections at 3708 G Road, then email me at lisa(at)postcardsfrompalisade.com to tell me how many times you said wow – I’m betting it’s going to be at an Owen Wilson level of wow.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E43: How H-2A Agents Help Palisade Farms Run Smoothly

When you bite into a peach or a cherry or any other delicious piece of Palisade produce, can you taste the more than 200 federal regulations and five governmental agencies behind the workers who helped provide that bounty?

Kim Noland, an independent H-2A agent based in Palisade, explains what agents do to help farmers manage the H-2A program and why the program is a critical economic necessity for Palisade. Marvel with us at the bureaucracy, and the people, behind the program while learning more about how it works and about how Palisade has changed over the past 30 years.

Theme Music: Riverbend by Geoff Roper  

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Transcript:

Welcome to the Postcards From Palisade podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

When you bite into a peach or a cherry or any other delicious piece of Palisade produce, can you taste the more than 200 federal regulations and five governmental agencies behind the workers who helped provide that bounty?

Today, Kim Noland joins me to share her perspective on the H-2A program in Palisade, based on her work as an independent H-2A agent for farmers here and around the country. Kim manages the entire H-2A process, from employer certification to coordinating workers’ visa applications and arrivals.

Kim’s husband is also a farmer who owns Noland Orchards, which gives Kim a unique perspective on the process and a bushel of stories to share about how Palisade has changed over the past 30 years since she moved here.

Marvel with us at the bureaucracy, and the people, behind the program that is a critical economic necessity to Palisade farmers and foreign workers alike, on today’s Postcard from Palisade.

Lisa: Thank you again for coming in to talk with me. So today I’m talking with Kim Noland, and after I published episode number 40 with Iriana from La Plaza about La Plaza’s work with H-2A workers, Kim actually reached out to me just to let me know that I missed a really big piece of the story. which I really appreciated. So of course I had to have you on and understand a little bit more about what I missed and how everything works.

Kim: And I also listened to the other podcast with, the historical

Lisa: with JoAnn.

Kim: JoAnn. Yeah. And that was very interesting because a lot of that was the historical part of the program. So that was kind of interesting. It just wasn’t a lot about what goes on now.

Lisa: Right. And how. I mean, it does tie together, though, which I found kind fascinating. Sort of like when that story stops, then the H-2A story kind of picks up again.

Kim: It does. Yes. I mean, the history. You know, you guys had kind of talked about that the, Bracero Program was basically the first, step. And that was, like, in 1942. And Bracero basically means a foreign worker. And they did that until 1952. And that’s when they actually. The immigration and nationality act was implemented. And that is what H-2A stands for is it is the code, it is the section under that act. It’s the H-2A section that addresses that visa and what they can do. And so that started back in 1952. And then they did another round of immigration reform in 1986. And they split the H-2 category, it used to be just H-2 and then they split it into H-2A and H-2B. And H-2B, I get a lot of people call me for that. That is pretty much everything that is not agriculture. So H-2A is agriculture. And your business has to be an agricultural business. And the job has to be associated with agriculture. And H-2B would be, construction and those kinds of, and even hotel, you know, restaurants, hotels, stuff like that would all be under H-2B. But the problem with H-2B is the number of visas that the government will issue is capped every year. And H-2A has no cap. So if you put in, any employer can put in for an H-2A visa or get certified. H-2B, you have to put in, but then it goes into a lottery, because they always exceed how many visas are issued. So that’s a tough one.

Lisa: Interesting.

Kim: So I’m an H-2A agent. And basically what that is is I facilitate the application certification process for the farmer, the employer, to actually get certified to actually bring in foreign workers for a temporary period of time. That’s kind of it in a nutshell.

Lisa: Okay. But I’m sure there’s a ton more that goes into it than that.

Kim: There’s a ton. There’s a ton, yeah.

Lisa: So you’re an independent H-2A agent, right. You started your own business?

Kim: I did, I did. We used to. My husband farms. And, he’s used the H-2A program for probably. Oh, my gosh, I don’t know, it’s probably 20 years now, at least. And he had an agent out of Arkansas. And I believe that agent serviced several people around here, several employers used that agent. And he passed away unexpectedly. And my, husband was like, in a panic because it was January and you have to start the process three months before you need the workers. So, he was in a panic and he’s like, do you think you can do this? And my background is in government contracting. I’ve spent my entire career in government contracting. And, I said, well, I’m pretty sure, I’ve worked with so many different government agencies. They’re all like. And I had worked with our agent, so I was giving him a lot of the information for the process. So I just started studying and did our application. And then my husband just started telling everybody, and I was like, whoa, whoa, whoa, wait a minute, I need to get through one. And it just kind of snowballed from there. And that was about eight years ago.

Lisa: Oh, wow.

Kim: Yeah.

Lisa: Wow. So you really. It wasn’t maybe necessary. It was a matter of necessity at the time that turned into a career.

Kim: It. Yeah. And a lot of, them here, you know, that did use that old agent, panicked because it was the time to start for this area. And it kind of depends, you know, on what you’re farming, when you have to start that process, and when you need your workers to come in.

Lisa: Wow. So now you work with a lot of the different farmers here in the Western Slope?

Kim: I do probably. I have over 50 employers that I work with right now. And, in Palisade, there’s probably over 15 that I do just in Palisade. And then I do quite a bit in Western Colorado, different areas. And I have clients in New Mexico, Idaho, Arkansas, Alabama. It just kind of tends to grow. You really don’t have to be anywhere specific to do the process. It doesn’t matter because it’s all pretty much, doesn’t really matter where the farmer is. The application process is the same.

Lisa: That makes sense. So how does the whole process work? Like, just walk through, so three months before farmers…

Kim: Yeah. So the government’s, program, to apply for the H-2A certification, they have a limited time of when you can apply, and it has to be in between 60 days and 75 days before you need, before your start date. So if you need your workers here May 1st, you have to start the process in February. And I mean submit the application at that time, because it literally takes three months to go through all the processes. There’s at least four government agencies that you deal with along the way. And, you need all that three months. If there’s any hiccup in the process, you need the three months or you won’t get your guys at that time. They’ll be late. And so actually, to get to the point to submit, you have to start even sooner than that. So usually if I have a new client, if it’s somebody I’ve been doing for a long time. I pretty much have a lot of their information. We just have to update it each year. But if it’s a new client, I usually need two to four weeks to pull all their information together and gather it from them to get the application ready to submit.

Lisa: And the timing, we know, is very, very sensitive.

Kim: It is. And a lot of times I have farmers that are like, well, I’m not sure how many I’m going to need this year. You know, and it’s hard because you kind of have to decide. Because once that contract is certified, you can’t change anything. You can’t change the number of workers. If you decide, oh, I needed five more workers, once it’s certified, you can’t get more. You would have to put a whole new application in. And that’s costly for the farmer.

Lisa: So that’s tough. That’s sort of like a gamble. You just have to guess.

Kim: It is. That’s what farming is, it’s a big gamble. Right, right.

Lisa: The whole process.

Kim: So that process starts like I said, and the first step is you, we submit a job order to the state of Colorado’s foreign labor department. And so they go through the whole job order, make sure everything’s, within the regulations, and then they put that out. Once they approve it, then they put that out to the workforce centers all across the country. And then once they get it approved, then the next step is to actually file the application with the Department of Labor. And, that’s an electronic process. That’s the process that probably takes the longest because it probably takes at least four to six weeks for them to actually certify it. And there’s things that go on during that process. That’s when the workforce center will come out and inspect the housing. And that has to be done every single year, even if you have the same housing. And then they have to do a recruiting effort, the farmer does, because the whole process is to ensure that we don’t displace any domestic workers. So the farmer has to go through a process, if anybody applies for those jobs, because they’re out on a job platform out there, by law they have to interview them or at least consider them if they have the experience. And so we have to submit recruiting reports after that’s done to show the government what they’ve done. And if they had anybody apply.

Lisa: How often do they have people apply?

Kim: Not very often.

Lisa: OK, I’m curious about that because

Kim: Very low. I mean, I have a few employers that might have one or somebody come by. Sometimes they have no, they don’t, they’ve never worked on a farm or something like that. But I would say it’s very low. There’s, there just aren’t the people that want to work on a farm and want to only work for up to 10 months. That’s the longest a contract can be. So it’s difficult.

Lisa: That makes sense. That makes sense. Because they’re also trying to hire somebody within that seasonal range as well.

Kim: And you only have this job for, you know, some employers do a three month contract, some do eight months, some do ten months. But yeah, it’s a temporary job basically every year. So we don’t get very many people, domestic workers that apply. A lot of foreign workers apply because they see it too, because they can get on the Internet.

Lisa: OK. You’re like, not yet!

Kim: I know. And I have a lot of, farmers there are like, oh my gosh, my email is getting inundated with all these emails. I’m like, I know, but they’re all foreign workers and they don’t have an obligation to hire any foreign worker. So after that, after that whole process and the Department of Labor, then we’ll certify the contract, the next step is I have to submit a visa petition to customs and immigration. And that, believe it or not, is a manual process still. They are not electronic, so it’s an actual physical application that has to be filled out and actually have to overnight it to them so that I have proof that it got there. And then that can take them anywhere, it depends on how busy, you know, different seasons are busier than others just because everybody’s farming stuff at different times. And that process can take oh anywhere from two to three weeks maybe sometimes for them to approve the petition. And once that petition is approved, then we can go and find foreign workers and I get them visa appointments. I actually have an agent, a local representative in Monterey because that’s where we bring most of our workers, out of Mexico. And the largest processor of H-2A visas is Monterey consulate. So they go there, I schedule their visa appointments and my agent actually reaches out to the workers, kind of vets them, for the employer, if the employer knows who they want, vets them to make sure that they can actually get a visa. Because if they have any kind of, you know, criminal background or something like that, we don’t want the employer to pay the fee just to find out they’re gonna get denied.

Lisa: Yeah, that makes sense. And yeah, as time is so critical. I’m sure you don’t want to go through that whole process and not only the fee, but the time.

Kim: Yes. And Then the workers and my agent works with them to get them make sure that they get to the consulate on the day that their appointment is. And it’s a three day process they have to go through. So he kind of coordinates that for me with those workers down there and then they travel to the work site. That’s it in a nutshell.

Lisa: Wow, that’s amazing. I mean, I wonder how many hands touch each application.

Kim: You know, to me it’s crazy that the government and none of these agencies, are hooked together. The only thing that probably is, is the state agencies can access the Department of Labor’s certification system. So that’s. We used to have to submit those on paper. I used to have to fill those out and scan them and email them to the state. So we can now put that actually into their system. It’s called FLAG. But those are the only two that are integrated. So it’s a challenge. And just trying to keep track of all the dates and you know, milestones and stuff.

Lisa: That we have to in the process. And yeah, I’m seeing like a huge project plan.

Kim: It is.

Lisa: It seems like a lot of your stuff probably hits at about the same time too, so.

Kim: It does. So my. It’s funny, I always say that my husband’s busy season is my off season and my busy season is this slow season because I get really busy from December to May and then that’s when he starts getting busy is from May through September. So we kind of have October sometimes. Well he hunts so,

Lisa: So maybe December.

Kim: Yeah.

Lisa: No, not even. The first two weeks of December.

Kim: Right.

Lisa: Oh, that’s funny. Okay yeah, so that’s a lot. There’s a lot of steps there. And in theory, like we talked about, farmers could do this themselves.

Kim: Right.

Lisa: So, I think I know the answer, but just for conversation’s sake.

Kim: I mean there are, there are farmers that do do it themselves. But the thing is is trying to stay up on all the regulations which change constantly. That’s one hurdle that they would have to get past. The other thing is the technology part. I mean, I know my husband and you know, he uses a cell phone, but he does not want to spend his time at a computer. I mean they’re out in the field and that’s what they do. They don’t really have time and it is time consuming and it is a process that has to be monitored all through, all through the three months. Those are probably the two biggest reasons they don’t do it themselves.

Lisa: Just like anything where, yeah you could do yourself. But hiring an expert is gonna work a lot better.

Kim: Right.

Lisa: So how many workers do we have? I think you had mentioned we were a little bit, Iriana and I were a little bit low on that number.

Kim: I think I looked it up. I can’t remember. I want to say I think I email that to you.

Lisa: I think you said about 500.

Kim: That’s what I was thinking. It was around 500, yeah.

Lisa: And I think we had. She was like, I think we’re at about 400. So it seems like it’s really rapidly growing.

Kim: It is. Even just since I’ve been in the, you know, in doing this for eight years, it has grown significantly. The H-2A program itself, I think in the last 10 years, I can’t remember what the percentage growth is, but it’s huge. And a lot of that has to do with, I always say that after 9/11, believe it or not, our borders did get stricter because a lot of farmers could. Their workers would just come up and that’s just how it was. They would just show up and they would get across the border. Well, after 9/11, it was very difficult for workers to do that. And so it’s kind of forced a lot of the farmers into the program because they can’t get their workers their old ways.

Lisa: Interesting. So there’s no other option?

Kim: There really isn’t. There really isn’t. Unless you have, you know, a lot of local labor.

Lisa: Right. So as you say, I think everybody says this, H-2A program is critical for Palisade.

Kim: Yeah. I mean, it’s something you can’t live with, but you can’t live without. I mean, the cost to the farmers is a lot. They have to pay me, and then they have to pay application fees, and then they have to pay visa fees and they have to pay my local representative’s fee because he has to run them through. Then they have to also pay for all their travel and per diem and hotel costs to get them from their house to the consulate to here or to their work site. And they also have to send them home and pay for those expenses, if they complete 50% of their contract. So if a worker were to quit, and that happens, sometimes they have personal family issues or health issues and they have to quit for whatever reason. And the farmer doesn’t have to pay their expenses to go home if they don’t complete 50% of that contract.

Lisa: Interesting, makes sense. So, yeah. why is it so critical for Palisade.

Kim: Well, my husband says he can’t farm without it. I mean, there’s just no way, if you don’t have the labor to harvest and even to prune. I do a lot of employers actually do two contracts a year because the way the program is set up, they don’t allow staggered dates of need. So they don’t allow you to get a contract and bring in a few workers early, which a lot of farmers around here, because of trees and having to have them pruned and whatnot. They don’t need a whole crew. They don’t need 20 guys. They might need 10 or, you know, five to prune, and then they need to bump up come harvest. But the program does not allow that. We’ve tried to get that pushed through, and they still have not allowed it. So what they do to get around that is you have to do two contracts. So I have a lot of farmers that will bring in their pruning crews early, and then they augment it with another contract to add to the harvesting.

Lisa: And with the crops that we grow here, with the fruit, grapes, it isn’t something that can be automated, like in. Like a field of a hay. Or something.

Kim: Right. I hear it talked about a lot. But, you know, peaches and those kinds of fruits are just so delicate. I just don’t ever see those ever getting mechanized.

Lisa: Right. But there’s also just a very. Yeah. And there’s a certain amount of skill required when you’re pruning, you know, to know what to prune, how much, where.

Kim: I don’t even know. I look at them and think, how did they know what, you know, what branch to take off? It’s amazing. I mean, these workers that come up here, you know, every year. And a lot of the farmers that I work with, they bring back the same workers every year. They might have to replace one or two or whatever. But the majority of them, I would say, they tell me who they want to bring up. And they’re usually the same group of workers. Like in our, my husband’s farm, his workers are also all very closely related. They’re all related somehow through marriage or nephews or aunts and uncles. And they’re all kind of from the same area. And that’s common with a lot of other farmers, too, because you have these guys that are here for, you know, that many months, and they’re all living together, too. So that’s a challenge.

Lisa: Makes it easier to know somebody.

Kim: Yeah.

Lisa: Or maybe sometimes harder.

Kim: Exactly. I think. Yeah, I’ve heard that too from some of my employers.

Lisa: Right. So, I mean, any of our fruit, any of the crops here, it’s like the thinning of the peaches is something that’s a skill. And then knowing when to harvest and rounds of harvesting. So really, when you just think about the amount of effort that goes into this, it’s like, human effort that’s required.

Kim: Yeah. It’s so labor intense. And there’s just. I just don’t know how, you know, unless you’re a very small farm. But if you’re of any significant, you know, even smaller farms. I do a lot of smaller farms, but they still need that two or three guys or workers, you know, to come in, even though they’re small. I do some that only bring in one worker, so.

Lisa: It makes the difference.

Kim: Yeah.

Lisa: So you mentioned your husband’s farm a little bit. So I think it’s funny you refer to it that way, because whenever there’s, something that, I’m, not interested in having anything to do with, I refer to it as my husband’s whatever.

Kim: Yeah. We kind of keep things separate. I do the books for my husband’s farm, but that’s kind of about it. Our kids helping farm now that they’re older. So, yeah, I kind of like, that’s his business.

Lisa: Ok.

Kim: And then I have my business.

Lisa: I love that.

Kim: That’s why somebody asked me something about fruit. I’m like, oh, don’t ask me. I’m not an expert. I know about H-2A. I said, but I don’t know. Don’t put me out there to farm. That’s for sure. I can only tell you what I’ve seen.

Lisa: I love it. I just thought that was. That’s really funny. So it’s Noland Orchards.

Kim: It is. Yeah. Noland Orchards.

Lisa: And so that’s been, you guys, he has been around for quite a while.

Kim: Yes. So, my husband’s father, purchased the land up there on East Orchard Mesa. I think it was in the 60s, early 60s. He came from a farming background, then went in the military and worked for Aerojet General down in Denver. And so he was trying to find a farm, and he went to go look, I think it was a sheep farm down around Alamosa or something. And he went there, and the guy that was gonna sell it passed away the day that he. Or a day before he went there. So it wasn’t for sale. So I guess he drove around this way and came through here and he bought this peach orchard. And it was real small. And that was before Glenwood Canyon was, it was a lot smaller. It took a long time to get from Denver to Glenwood. And my husband said that him and his dad would come and mom would come up and farm every weekend until they actually moved here. I could not imagine that.

Lisa: From Denver?

Kim: From Denver, every weekend. They’d leave Friday and come back Sunday. Yeah.

Lisa: Wow. And they were. I think they were local legends. I didn’t.

Kim: Yeah.

Lisa: Get to meet them at all.

Kim: Yeah, a lot of people. My father in law passed away about five years ago. But, yeah, he was just. He was big in the Lions Club and he just. Everybody loved him. He was a great guy.

Lisa: So, on your farm do you bring in H-22A workers to help?

Kim: We do. We bring in 26.

Lisa: I think that was a dumb question because that is what we started with talking about.

Kim: That’s okay.

Lisa: That’s how you got into this. Okay. 26.

Kim: So yeah, we bring in 26 workers. Yeah. And we bring them in from the beginning of May to the beginning of September. So our workers just got here a couple weeks ago.

Lisa: Okay. And so have you had the same people who’ve come back year after year? Have you gotten to know some people over the years?

Kim: Pretty much, yeah. Like I said, they’re all sort of related. And in fact we just had one of our workers had worked for the farm, I want to say 40 plus years. He was old and older, I should say. And I think it was two years ago, he told my husband, I’m, not gonna be back. And he said he was crying. It was right when they were leaving. It was so, so cute. And he was like, I’m just getting old and you know this gonna be my last year. But then he kept coming and he came up this year, but he got sick and they told him that he had cancer.

Lisa: Gosh, it’s just such a big part of your life. 40 years.

Kim: Yeah. We had to send him home.

Lisa: I’m sorry.

Kim: Yeah. So it was hard for my husband because he’s literally worked with this guy ever since he was a kid.

Lisa: Wow.

Kim: Yeah. So.

Lisa: Yeah. That’s amazing.

Kim: That, like I said, that just happened. We just sent him home last week, so.

Lisa: Yeah, it’s sweet that he kept coming back though.

Kim: I know. I just thought that was so funny because he’s like, I’m gonna leave. This is my last year. And then he came back for three more years because he wanted to do it, he wanted to, he enjoyed it. And you know, they don’t, they make a lot of money for a short period of time and it’s really important for them and their families back there. A lot of them that come up here also farm back there. They have their own little farms.

Lisa: So what are some of the other stories that have really resonated with you just from people that you’ve met over the years?

Kim: I mean H-2A stories, I probably have 5 million of them. I’ve probably heard it all. But, yeah, it’s funny just dealing with different, you know, farmers are kind of funny. They’re kind of a different breed, you know, and, they don’t like all these regulations, which I don’t either, but, you know, it’s hard to kind of keep them under control because it’s like, I know, but this is what has to be done or you have to provide this to get certified. And so it’s funny, I mean, I have a lot of conversations with farmers that, and I know a lot of them that I’ve known them over years. So, they’re real openly honest and blunt about what they don’t like. And it’s just kind of funny. I kind of know each of their quirks and some of them don’t want any email, they don’t want to text, they want a phone call. Some want to see you in person. So I kind of know every farmer is a little different. You know, how they want to get their work done, and I kind of accommodate that. I don’t know if you went to a big agency if they would do that, but I kind of know how they are and I know which ones want their stuff a certain way, you know, or want the communication a certain way. So I always find that funny. And I noticed the younger farmers now that I’m kind of getting some younger farmers. And they’re all into, you know, the texting. And they’ll be texting me, you know, 24/7 on the weekends and everything. So there is one good thing about not texting or calling. But those, those situations are always kind of interesting. Getting to know all these farmers and their little quirks.

Lisa: I love it. Yeah. And then you just give that personal touch.

Kim: Yeah.

Lisa: How about some of the workers? Are there any stories you’ve heard or anybody that you’ve heard back?

Kim: I probably have one little funny story. I had two new employers. One last year, two now, both in Idaho. And they wanted their workers from Nicaragua. And I was like, well, okay, they knew who they were. I think they have a like vacation home there or something, these farmers do. And so they knew these workers because they work on their house there. But that was really a challenge because I don’t have someone in Nicaragua that can show these guys who have never been out of the country how to go get a passport, how to go the consulate, how to go get a picture for your visa that you have to bring to the consulate, all this stuff. I was contemplating making a trip to Managua and running these guys through myself because I was so panicked about how am I going to do that. And I told the employer straight up, I said, I’ve never gotten anybody from there. I said, but you know, if you can help, we can maybe figure this out. But I actually ended up, my agent in Monterey actually helped me out. And it’s funny because even though they both speak Spanish, the dialect is very different. So he said he, it was a big challenge getting over that dialect difference. But he was instrumental in helping me get with those guys and get them through the consulate because he has first hand knowledge of exactly what happens and how they have to go through and what they need to do. So that was interesting. I feel a little more comfortable now, but when first started out,

Lisa: So it worked?

Kim: It did work. Yeah, I got, yeah, I got two guys in last year and then four guys this year for two different farmers up there in Idaho.

Lisa: Wow. Yeah. You didn’t have a lot of time to figure that out, I’m sure. Same situation where it’s like, okay.

Kim: Yeah but you know, the Internet and technology is wonderful. And so, you know, years ago I just don’t know how you would do it. But with WhatsApp and everything, everybody around the world uses that. And, you know, you can translate and speak to people. So it’s funny how technology has made it so much easier to communicate with people.

Lisa: Right? Drastically. So you don’t speak Spanish?

Kim: Very little. Very little. I can read it a lot better than I can speak it because I email with my agent in Spanish. And so I can read it if I see something, I know what it says.

Lisa: Yeah.

Kim: But if I have to speak it, yeah, I’m no good.

Lisa: I’m the same. I’ve tried!

Kim: I’ve taken lessons. I took lessons after I started doing this, and it helped a little. But you really have to be immersed in it and speaking it every day.

Lisa: Yeah, totally.

Kim: My husband speaks Spanish. He’ll tell you he doesn’t. He says, I just speak peach Spanish. I said, okay. And then he’s out there talking to them. Or if we go to Mexico, he talks to them. I’m like, I thought you didn’t know Spanish? He does.

Lisa: That’s nice, though. Yeah, I know, like, restaurant Spanish.

Kim: Yeah, exactly.

Lisa: How to get to the bathroom, how to order.

Kim: Exactly.

Lisa: Food and drinks. That’s about it.

Kim: Right, yeah.

Lisa: That’s funny. That’s. That’s really interesting. An interesting challenge. So you mostly work with people from Mexico, then?

Kim: Primarily, yeah. I’ve brought in workers from Honduras before, but mainly Mexico. Just for one thing, it’s cheaper for the employers, just logistically, to get them here. I do have a new employer down in Montrose that this is his first year in H-2A, but he’s actually got another place I think, that he’s looking to buy in Oregon. But he’s talking about bringing people in from South Africa, I think, because they have a lot of greenhouse experience or something. So we’ll see how that goes.

Lisa: Yeah. Well, that could be a fun trip. Go to wine country in South Africa.

Kim: Yeah. It’s funny. Once they. Once these farmers get their workers, I usually don’t hear from them. I don’t hear from them unless there’s a problem. And usually the problem is, how do I get rid of this worker? Or, you know, what do I do? This guy lost his passport. Or, you know, they’re stories like that. Otherwise, if everything’s going good, I don’t hear from that farmer until I contact them, the next year to say, hey, do you need to start the process again? If everything’s going great, I don’t hear from them. Usually if I do, there’s an issue, and it’s usually has something to do with the worker. Yeah. Or they’re, you know, getting audited or something, and they don’t have their paperwork or they misplaced it or they want my advice on some of that.

Lisa: How often do people get audited? Is it regular?

Kim: Well, the government, so there’s several different kinds of audits. The Department of Labor, the foreign labor certification that handles the H-2A program, they can do a desk audit up to three years after, the contract. And that’s just. They will send you, you know, an email or you’ll get it in the mail and it says, we want, you know, provide us information on all this, whether it’s payroll records or whatever. Those aren’t very, you know, they’re not difficult. And then they submit that and you can get a response. And sometimes they’ll say, oh, you know, this is out of compliance. And they’ll just be like, correct that. You know, if it happened multiple times, you’d probably get fined. The bigger audit that most of the farmers hate and are scared to death of is the FSLA audit, which is just the Department of Labor that any employer can get audited. And that’s wage and hour division. And they’ll usually send a team over. Say for here, they’d send it over from Denver, and they just show up unannounced. And they can cover everything that has to do with wage and hour laws and all your H-2A regulations all at once. And, I think they were here. I don’t know if they came last year or the year before, but they didn’t hit many, too many farmers that year. It just, it just, you know, it’s just kind of a crap shoot. You don’t know when it’s going to happen. But that’s the scariest one. And they’ll do all the OSHA field stuff too, so they’re pretty, intense. When they’re in town, usually all the farmers are calling each other hey, department of labor is and town, warning everybody. Yeah.

Lisa: And that just highlights how important the record keeping is.

Kim: Right, right.

Lisa: to be able to have all that at your fingertips.

Kim: Right. And that’s just all. That’s all in addition to all the H-2A regulations, it’s just all the employment laws, that they’ll cover.

Lisa: Well, that’s stressful.

Kim: Yeah, it is. I think the worst part is, I think the worst part is having them show up unannounced, you know, because when you’re not prepared, you know, at least if you know they’re going to show up, you can kind of get your stuff together and be ready for it. And they can basically take a worker and they take them aside and they will ask them questions. And you cannot even be part of that discussion. So you have to make sure your workers, you know that everything that you’re doing, everything you’re supposed to, legally. Because if they ask them a question, they’re going to probably be honest, I would assume, and just answer the question, like, oh, are you getting breaks? You know, or now there’s heat laws, you know, there’s a lot of different agricultural laws that went into effect the last couple years in Colorado. So that are different from federal laws. So. Yeah. Over time for Colorado, agriculture went into effect. They phased it in three years ago. But federally, agriculture is exempt from premium overtime. But Colorado changed their laws three years ago, kind of following California. Unfortunately, Colorado tends to do that. And so now that’s really a burden on employers. Because if you have to pay premium overtime on agricultural labor, that’s a huge expense.

Lisa: Yeah.

Kim: Huge. And the thing is, is you don’t know. I mean, sometimes, you know, guys won’t have to work a full day in the spring. There’s not enough work. But then during harvest, if you have a lot more fruit maybe than what you estimated, they’re gonna be really working a lot of hours.

Lisa: Right, yeah. That’s just another piece that’s really hard to estimate. And again, yeah, it sort of goes hand in hand with what farming is. It’s just a whole big rush.

Kim: It is, it is, it is. It’s funny though, I used to think that when I married my husband and then I was like, well, you know, CPAs go through that. They have their crunch, you know, at tax time. And there’s a lot of professions that are like that where you have that big crunch where you’re working a lot for several months.

Lisa: So I know that a hot topic is always, well, what do you think is going to happen in the future?

Kim: Right.

Lisa: No one can predict what’s happening in the future. But do you see anything changing or staying the same?

Kim: You know. I. There’s some grumblings. I think there’s a proposal to revise the H-2A program again. They just did that a few years ago, but trying to make it so that it’s more of a system where they could just bring the workers in and they don’t have to be, I think what it is is the worker gets kind of certified and then they can come and work for up to three years at various employers without having each employer doing these separate certifications. Because a lot of H-2A workers do not so much maybe here, but a lot of H-2A workers jump from employer to employer, so they follow the crops. So if they were working here, then maybe they go and harvest something else in Minnesota or somewhere there that harvest later. A lot of workers do that and they can have H-2A visas, but they have to be transferred over to the other contract, which is kind of a complicated process and it costs the employer, too, to do that. But they’re already here, so they don’t have to go back and get another H-2 visa. But, they can do that continually and be in the United States for up to three years on, H-2A visa, but then they have to exit the country for a certain amount of months and then come back. So they’re trying to simplify it a little bit more. I think it’d be great if something like that would happen, but I have my doubts that it will. I had a lot of, employers that were very concerned after the election. They called me. What’s going to happen, you know, are we going to have a hard time getting our guys? And I said. I said, I do not believe so. Because when Trump was in office, during Covid, and it’s interesting, but a lot of people don’t know that that is the only visa that you could enter into the country at that time. That was the only visa that he, you know, made an exception. That H-2A visas were the only visas that somebody could get in when everything was closed down, when the borders were closed. And, I mean, it had to be, because if we didn’t have workers, we wouldn’t have food.

Lisa: No. Food would just be rotting the fields and yeah.

Kim: So I just always felt confident that, you know, it’s. He’s not gonna. He actually uses the H-2A contract. I think he has a vineyard up in northern New York.

Lisa: Yeah. So the essential nature of it should be well understood by everybody.

Kim: Right. Right.

Lisa: Yeah. Interesting. I’m curious about just you personally, like, what brought you to Palisade and what keeps you here or has kept you here.

Kim: Well, my husband brought me here. I did not plan on that. I just happened to meet him through my best friend that had moved here. And I came up and I told her, the last thing I want to do is meet somebody. I lived in Golden. I don’t want to meet somebody 225 miles from me. And next thing you knew, that’s how I came here. And, like I said, I was in government contracting for environmental firms pretty much my whole career. And back then, this was 30 years ago, we had our vice president of the company that I worked for was really computer literate. And he’s like, oh, I think you could work, you know, and I could get you hooked up into our computers. I mean, nobody knew about this. I was, ans this was still dial up, let me remind you. And, it worked out. And I would go spend. I could work remotely here. I worked remote before that was even a thing. I never even told anybody that I dealt with that I was working from my house. Cause they would think that’s crazy. And I would work here three weeks and then I’d go back down to Golden and spend one week in the office there. And I did that for, quite a few years. And then I, started working for another environmental firm that I’m kind of a very small part owner of. And that firm is all remote. Everybody’s remote and that. So that’s kind of how I ended up here.

Lisa: So you might have been one of the first remote workers.

Kim: I pretty much think I am. Because when Covid happened, first of all, our company, the company I worked for, we were all remote. And, it didn’t even change anything for us. We didn’t miss a beat because it was like. Well, it was just like normal.

Lisa: My husband and I were both remote too. Before at the time, it was like. Well, everybody was struggling with it and we’re like, we already adapted to this.

Kim: Yeah, it’s. Yeah. So, yeah, I think definitely when I did it 30 years ago, I’m sure I was like one of the only people that was working remote. Having to upload things on dial up was a challenge.

Lisa: Yeah. So what has changed in Palisade in the past 30 years since you’ve been here?

Kim: Oh my gosh. Here it’s changed a lot. We used to laugh because we used to say that Palisade, you know, rolled up the sidewalks at five, six o’clock at night because there was nothing. I mean, there just was nothing down here. I mean, we had no restaurants per se. Where 357 is, there was a cafe there. And there was actually a cafe, down where the Mexican place is now. And that was just a breakfast cafe. And then over at 357, a couple different owners went through that, but they weren’t ever open very long. And the grocery store, the front used to face this way and it was real tiny. And I used to say you’d have to go in there and blow the dust off of the cans if you wanted to go in there. Now, it’s great. I mean, they carry so much good stuff now. I go in there a lot, so. So, yeah, it’s definitely for the better. I know a lot of people complain about people moving here and stuff, but it’s like you can’t. I feel like a town, to stay viable, you have to grow. You have to grow somehow. Now I think Palisade’s done a good job at limiting and managing that growth. But I still think you have to grow to survive. Because my dad came from a small town and I’ve seen those effects are just not good.

Lisa: No, no. Like change is inevitable. I grew up in a really small town too and it’s gone the opposite way.

Kim: oh really?

Lisa: The elementary school closed and now, it’s just like, well, this is done for.

Kim: It like that’s how the town that my dad grew up in in southeastern Colorado, it’s just almost like a ghost town. The only thing that keeps it going is it’s a county seat. So the courthouse is there. But when I was down there last, all the main, street windows were boarded up. You know, there’s people there, but there’s just not. There’s no new businesses or industry. So I think, I think Palisade’s done a good job.

Lisa: Yeah. It’s a struggle but I think what’s helpful is they’re thoughtful about it. They really do seem to be.

Kim: Yeah.

Lisa: Just debating how to keep what people want in place and balance everything.

Kim: Right. Which is a challenge. Yeah, it’s a challenge. It’s funny because I do hear some people complain about people moving in, but I’m like, well, you got it. You came here. It’s funny. I’m like, it’s okay when you moved here. I don’t hear that as much from people that have been around here forever, but it’s been great. I think everything that’s here now is awesome. I mean you can. We don’t go into town, we used to call it into town, into Grand Junction, you know, to eat as much because we can just go here.

Lisa: Yeah.

Kim: And we have choices. That’s good. And then just all the activities now are great. Yeah, yeah. It’s been good.

Lisa: Thank you so much for you speaking to me. I think this is really helpful and definitely a critical piece just to understand better how everything fits together and works here.

Kim: Right, right.

Lisa: So I appreciate that.

Kim: It’s a big. I mean they’re a big impact on the community and I mean everybody just relies on them so much. You know, I know a lot of farmers, they get so excited when their workers are coming. Their workers are going to be here. Yeah. So, yeah, it’s part of the community for sure.

Lisa: Yep. Absolutely. Awesome. Well, thank you so much, Kim.

Kim: You’re welcome. Thanks for having me.

Lisa: Of course.

Kim: I just. I know there’s just a lot of people like I said I listen to your podcast all the time, and, when they first come, I’m always telling people, did you know there’s a Palisade podcast? Because there’s so many businesses that I did not even know of. I mean, that you’ve interviewed. And I’m like, oh, I didn’t know that was here. I didn’t know that person does that here, you know, so it was interesting. I’ve been here 30 years and I didn’t know of some of these, so it’s. Yeah, it’s interesting. I’ve learned a lot. And I think that’s same thing with H-2A. I don’t think a lot of people. People understand, the whole process that’s involved with it.

Lisa: Yeah, absolutely. Because if you don’t look closely, if you’re not kind of around and seeing what’s happening, it would be easy to miss.

Kim: Yeah, absolutely.

Lisa: I so appreciated hearing from Kim that she had more context that would help better explain the H-2A program’s importance to Palisade. If you ever hear anything on the podcast that you think I didn’t get quite right, or an important detail I missed, or if you just have a good, related story to tell, let me know! You can always reach me at lisa(at)postcardsfrompalisade.com.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E42: Carboy Winery’s Impact on Wine and Culture in Colorado

Go behind the scenes at Colorado’s largest wine producer, Carboy Winery. Barbie Graham, tasting room manager at Carboy Winery at Mount Garfield Estates in Palisade and sales and hospitality manager for the company globally, joins me to chat about how Carboy is making wine delicious, fun, and sustainable.

Barbie and I also chat about why she’d rather live in Colorado than California, how she was cured of wine snobbery and how she tries to pass that gift along, and about the variety of events Carboy hosts at their Mount Garfield Estates location.

Theme Music: Riverbend by Geoff Roper

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Transcript:

Welcome to the Postcards From Palisade podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

Today we’re going behind the scenes at Colorado’s largest wine producer, Carboy Winery. Carboy Winery has four locations, including (obviously) the best one, in Palisade. Barbie Graham, tasting room manager at Carboy Winery at Mount Garfield Estates in Palisade and sales and hospitality manager for the company globally, joins me to chat about how Carboy is making wine delicious, fun, and sustainable.

Barbie and I also chat about why she’d rather live and work in Colorado than California, how she was cured of wine snobbery and how she tries to pass along that gift to others, about the variety of events Carboy hosts at their Palisade location, and lots more.

I spoke with Barbie right before the May 24th Bubbles and Blues kickoff of the Carboy Concert Series, so if you didn’t get to that show, you missed out, but there are still three more shows upcoming, one in June and two in October. You can find more info about those shows and buy tickets at https://www.carboywinery.com/event-calendar/happenings.

Stay tuned for a fun dive into a tank of Colorado wine on today’s Postcard from Palisade.

Lisa: Thank you again so much for coming in and speaking with me today.

Barbie: Of course. So my name is Barbie Graham. I am the tasting room manager at the Palisade location of Carboy winery. I’m also the sales and hospitality manager for the company globally.

Lisa: Oh, wow. Okay. So you do two jobs? At least.

Barbie: Yeah, at least two jobs. Yeah. We wear a lot of different hats in this industry in general, you know.

Lisa: Yeah. So tell me about your background. How did you get into the industry and what brought you to Carboy?

Barbie: So I’ve been working in food and beverage for over 20 years. I started out, like, working as a hostess in restaurants when I was like, 13, and then just kind of stuck with it. Got me through college, got me through graduate school, and then I ended up wanting to stay with it. I didn’t I initially thought I wanted to go into academia. And then after finishing school, realized that was not what I wanted to do. So then I started diving more into the wine side of things. Got my quartermaster sommelier certified sommelier, and then wset level three and was doing some stuff on the floor and up working as a buyer for some prominent wine programs. And then I managed Bin 707 Food Bar for several years. And then I moved back To California, which is where I’m from. And I was doing some consulting. And while I was out there, the Carboy team called me and asked me if I wanted to move back to Colorado and manage the Palisade location. I peripherally have known Tyzok, our lead winemaker, for a really long time. He also lived in California while I was out there and would come into places that I worked at. And then I met their whole investment team while I was working at Bin 707. They were scouting properties and they came in several times, and one of their investors kind of threw my name into the hat when they were looking for a new manager. And it was like, it was just divine timing. Like, it worked out perfectly. If they had called me a week earlier, I would have been so swamped with my consulting gig that I would not have answered. If they’d called me a week later, I would have already signed the contract for my next consulting project. And so it was just, like, the right timing. And I got out here in, like, two weeks from when they called me and just dove right in.

Lisa: Wow, that’s really cool. And. And, yeah, just the thing about, kind of timing and how it works out in your life is sometimes so interesting.

Barbie: Yeah, I didn’t really, it was definitely not in my plan to move back to Colorado at the time. I was really happy with what I was doing in California, and my ex, who I was with, wanted to stay in California, but it was just too good to be true. And when I came out here and I saw the production facility that they built at Palisade, that was really, like, pushed me to want to do it, because their sparkling wine production facility is an investment not just in Carboy, but, like, in the entire AVA, wine country out here. And I love this region. And I was like, oh, I want to be a part of this. This is, like, really cool what they’re doing, so I’m really glad I came back.

Lisa: You already touched on this a little bit already, but what makes Carboy Winery unique?

Barbie: I mean, it’s, for me, there’s so many things that make it unique. I think one of the things that really drew me towards it is I love this area. I love the Grand Valley. I love Grand Junction, I love Palisade. And same with. When I was at Bin 707 working for Josh Niernberg, he really had like a lot of vision of what he sees this whole area moving towards and kind of changing the cultural landscape. And I feel like Carboy embraces that on a statewide level of trying to like, Colorado’s like a beer state. I feel like Carboy’s trying to make people see it as a wine state. And that’s something I really appreciate, especially coming from, I was born and raised in Santa Barbara, California, and I lived in the Bay Area for a long time before I came out here. And I’ve seen firsthand how much wine country and food and beverage can shape the culture of a place and create like long lasting, sustainable economy and jobs. And it’s tourism, but it’s, it’s different than just like coming through and taking a picture. It’s like people want to stay for multiple days. They want to come and hang out. And it’s craft, you know, and wine in general is like art, science, craft, farming, agriculture, all these things combined. I think Carboy, they just, they have a really unique business methodology as well as investment in the area out here. So they started as negotiants and were purchasing grapes. And their Littleton location was the first location. They were restaurateurs, which also kind of speaks to me because I come from the restaurant background. And then they expanded to Breckenridge and Denver. And then were looking to purchase vines in Palisade. And I remember working at Bin 707. You know, I already knew a lot of the winemakers out here, a lot of people growing grapes out here through our wine program there. And people were like a little afraid of Carboy coming to town. They were like, oh, they’re the big boys. They’re gonna buy all the grapes. We’re not gonna be able to like, you know, we’re not gonna able to have a hold on it. Which is kind of ironic because comparative to like a California winery, we’re very, very micro or tiny.

Lisa: For Colorado, though, it’s big.

Barbie: For Colorado, we are the biggest winery in Colorado. You kind of have to have some gumption to like, be the big boys and to be the ones that are like, we’re gonna be the biggest and we’re also gonna be the best. We’re not trying to be watered down product or something that’s like not high quality. Like, the goal is to be the first wine that people taste that’s a Colorado wine, so that when people try it, it’s really good. And that motivates them to come out to wine country, go to all the other wineries, spend their money at places that don’t have the same ability to market and the same diversified business perspective that Carboy has. And I think that’s really cool. And then when I saw, like I said, when I saw the production facility, that really just blew my mind because I had been to that Mount Garfield Estates location when it was Mount Garfield Winery. And you know, they didn’t have the patio, they didn’t have the vines, they didn’t have the production facility. It was very minimal compared to what it is now. So just seeing the investment was already I was like, wow, this is. They’re really like putting their money where their mouth is. But the production facility is the biggest Charmat sparkling wine production facility in the US, outside of California, which is awesome. And it really speaks to our terrior out here. Like, we know we can reliably grow a lot of new world cultivars, right? Hybrid grapes, modern varieties. And modern variety grapes tend to produce high acidity, very perfumey wine, which may not be stellar if you’re going for a single varietal still wine. It could be. We do some like that that are really good, but it’s excellent for sparkling wine base because the way the sparkling wine is made, you want that initial fermentation to be like in the 10 to 11% alcohol range and high acidity because you’re adding in another fermentation to that. And perfumyness works really well in bubbly wine. So it’s like speaking to what does well here and what grows well here. And I think that for me is really cool because I think one of the things that’s challenging about the wine industry is that it is so bound by tradition that it can often be exclusivist. And to be in a place in a region where we can afford to be experimental. Right. We’re not Napa, where everyone’s like, where’s my 16% Cabernet Sauvignon? Like, we can produce whatever wine we want. And people are just so shocked to find out that we have wine here, that they’re willing to give it a try. And so to then say, okay, how can we do this in a way that works with the environment that we have? It’s very a unique AVA. We have very different benefits and challenges to places like California as far as, like, how we grow grapes. And to say, okay, like, how can we fit our production into what works out here? Let’s build a sparkling wine facility. Like, I was just. My mind was blown. And then to do that, we also have a bottling line where we. You have to have a specific type of line to counter pressure the bottles when you have bubbles already in the wine. And the facility is big enough to where we can produce sparkling wine for other people, we can make way more wine than we can sell. Which affords us the opportunity to help our friends and neighbors here who do not have the capital to invest in building a facility like that. And that’s amazing. Like, if people want to do high quality sparkling wine, we can do that for them. And we can charge them less than you would be able to buy bulk bottles from California, which is, I think a lot of people think of wine, like, if it has your label on it, that means you made it. That is far from the case. Most people are purchasing wine that’s already made and putting their label on it for things like bubbly. But we can do it with their fruit, which is, I don’t know which just so cool. Like, it’s so awesome. And then also, I think wine is a wasteful industry. And it’s also an industry of indulgence. Right. Like, it’s not the kind of thing. Nobody needs wine. I mean, I need wine, my soul needs wine.

Lisa: We can live without it. Like maybe we wouldn’t enjoy life without it, but you can be alive.

Barbie: Yeah. And, like, the, you know, the climate has changed a lot since I got into the industry, and a lot of new challenges are presented by that. And I think Carboy is, like, really walking the talk when it comes to sustainability and when it comes to, like, how can we make wine in a way that benefits and doesn’t detract from all the things everybody in Colorado cares about. Right. We love the outdoors. We love wild spaces. We want to keep the water sources going. Like we have all these things that we care about that if you’re in an industry that’s waste based, it’s kind of challenging. And so, you know, they’re 1% for the Planet members. They are members of Zero Food Print, which takes 1% added to every tasting room check and donates it to this nonprofit that supplies compost to farms. So we’ve like helped hundreds of farms get compost. Even some of our other partner wineries in Colorado get compost. We have a project with Protect our Rivers doing a wine for them, which they do a lot of cleanup, especially on the South Platte near our Littleton location. And then we have a lot of sustainability measures in the vineyard. We have cover crop that imparts nitrogen phosphorus in the soil. It keeps the soil a lot cooler and retains the water in it. We have micro spray irrigation. So we only water the vines for like five hours every like two to three weeks.

Lisa: Oh, wow.

Barbie: Isn’t that mind blowing?

Lisa: That is mind blowing.

Barbie: Yeah.

Lisa: I thought you were gonna say five hours every day.

Barbie: Yeah, that’s what I mean. From like at my house, I much I have to irrigate. It’s like crazy that that’s how little we have to water. And I mean that is, you know, you do want grapes to be like a little stressed. Like you want them to have to reach their vines way down to pull up all those mineral content from the soil. But it’s just really impressive to me how little they have to do. And we are not organically certified but we use organic inputs in the field, which is awesome. And then we also have like our tap wine program. So most of the carbon footprint from wine, like more than 50% of the carbon footprint from wine is from the manufacturing and shipping of bottles. The glass weighs as much as the wine inside of it. And you can’t like sanitize, like reuse glass. You can do that for liquor and beer, but for some reason in wine that’s against the law. Some crazy glass lobbyists must have really pushed for that. So we have a tap wine program. All of our locations have glycol chilled Brite tanks. We feed them with argon so that it prevents them from getting oxidized. And then we ship the wine in totes out to each location so we don’t have to manufacture and ship all these bottles. So we’ve saved over a million bottles from production by doing that. And we have growler programs. You can like fill your growler up and bring the growler back and it’s like, I don’t know, it’s really cool. I’ve never, I’ve never been to any other winery that does something like that.

Lisa: No.

Barbie: Yeah, it’s really cool to be a part of it.

Lisa: And I remember back when Carboy started in the Front Range, you know, about 10ish years ago or so.

Barbie: Yeah, almost nine years ago. Yeah, 2016.

Lisa: Nine years ago. And it was really revolutionary to have a high quality wine served on tap out of a keg.

Barbie: Yeah.

Lisa: You know, a refillable keg. that was just. And to be able to buy wine in a refillable growler. That was such a new concept at the time and everybody was talking about it. And I think now it’s maybe become a little bit more. It’s been long enough and you’ve proven the success of that method and the fact that you can have high quality wine like that. Maybe it’s less, maybe it’s less revolutionary or wild now. But do you still deal with any like wine snobbery from people about, you know, if you’re pouring them a wine out of the tap versus a bottle?

Barbie: Yes.

Lisa: Do you still get that and then how do you deal with that?

Barbie: We definitely do. There will always like wine is a. It invites snobs. You know, it rewards snobbery. And I think also part of wine is status. And so people want the status of a 750 milliliter bottle with a real cork in it. And so part of it is talking about. I was just share, like you know, one of the reasons we did this is because Craig Jones, he like got growlers wine off tap in Italy. He was like, oh this is so cool. Like he’s our main investor and he’s amazing. He does so much for the company. And so that was something that he brought back. And so it is not an American-born idea or a value based product born idea. It is a craft high quality product idea. And then I always, always just take people back and show them what the wine lives in when it’s on tap. Because I think a lot of people are expecting like a sixtel keg like you, you know like you’d see like your house.

Lisa: Yeah, a dirty old keg.

Barbie: But we have like 225 gallon Brite tanks and they’re chilled with glycol and fed with argon, which means you know, if you open a bottle of wine, whether you’re at your house or in a restaurant or in a tasting room, and you just put the cork in that and then put it in the fridge or leave it on the counter, two, three days go by, that wine’s gonna be oxidized. It’s not gonna taste the same as it did when you opened it. Off the tap, other than the little amount that’s in the line, which is exposed to oxygen, which we just pour off at the beginning of each shift, so that we just pour it and dump it, everything is completely untouched. So the wine at the top of that tank is gonna taste the same as the wine at the bottom of that tank. And then when you talk about the sustainability impact of it, most people, you know, all of us, we are so detached from the products that we enjoy. Like, we just don’t know what goes into it. And when you, when you start to realize, like oh, wait, the glass weighs the same as, if not more than the wine inside of it. And we’re putting stuff on trucks and shipping it, like, that’s a massive carbon impact. And if we’re gonna be able to continue to drink wine, you know, 10, 20, 30, 40, 50 years from now, we all collectively in the industry and as consumers have to start making shifts to wine that is more sustainable, because the more carbon the atmosphere, the hotter the atmosphere gets. The hotter the atmosphere gets, the more challenging it is to grow wine. And we really see that in this area, it is so hot here, we have much less annual precipitation and much higher temperatures than we did like 20 years ago. And so, you know, when you’re sitting outside and it’s 105 degrees, you’re like, see, it’s hot out. Don’t you want to help the planet?

Lisa: Exactly.

Barbie: And then also just letting people taste. I always think, especially in Colorado, you really have to let your palate speak. Because I know as a wine buyer for some high profile wine programs in California, I probably would not have taken a tasting of Colorado wine or of new world cultivars. I would’ve been like, I don’t wanna taste hybrids and I’m not trying anything in Colorado. Because I was a wine snob and because I was in this culture that has a very limited perspective of, like, where good wine comes from. And that’s typical of, you know, the premier wine regions in the United States and the world over. But when you actually taste it, you’re like, oh, this is really good. Then you’re like, yeah, believe it or not, like, this is Traminette. You’ve never heard of it, right? You’re like, why is this so good? Like’s you really. I think that’s like the fun of modern wine and of regional wine and of accessibility in wine. Like getting wine out of this, like, you know, old white person category that it’s always been in and like opening it up, I mean, like, it doesn’t have to be super expensive. It doesn’t have to be like some fancy pinkie up thing. You can drink it out of any glass that you want to drink it out of. And just like, if it tastes good, drink it. Like, if you like it, drink it. But it is a challenge.

Lisa: So you’re a recovered wine snob?

Barbie: I’m totally a recovered wine snob, yes.

Lisa: That’s awesome. That kind of leads into, I think one of the interviews, one of the things that you said was that Carboy’s mission is to open wine up to the widest audience that you could or that you can.

Barbie: Yes, absolutely.

Lisa: So how do you do that? How do you make it appealing to more than just the old wine snobs?

Barbie: I mean, I think first of all, the level of hospitality that you get when you walk into our tasting room. Like, you know, in my experience in wine, there’s a lot of places you go in and everyone kind of fits that same generic category. You walk into our taste room and like, people have tattoos. We’ve got different colors of hair, we’ve got piercings, we’ve got like, this is not a place where you have to fit a certain mold to work with us. And it’s also just being really welcoming and recognizing that, especially out here in Palisade, and this is different at every location because our locations are all in different neighborhoods. We have different demographics that go in. But in Palisade, this is a wine region where a lot of people, we are the first winery that people have ever been to before. Like, they’re coming out here on a bachelorette trip and they’re 22 and they’ve never had wine. And like, I had someone say, oh, I don’t really ever drink wine. And I was like, oh, what do you like to drink? She was like, well, I love champagne. And I was like, well, you might not know this, but like, champagne’s actually wine, like, it’s like, that’s a lot of the level of people that we’re interacting with. And so just being like super nonjudgmental and like, you don’t have to know anything about wine to enjoy it. And recognizing that no one walks into a brewery and is like, oh my god, I really wish I knew more about beer. Like, that’s literally how people feel when they walk into a winery. They already feel like, ashamed of their lack of knowledge before they even get up to the counter. And so just being super recognizing of that. I mean, like, no, like this is a place where you can just taste whatever you want, enjoy yourself. And then I think also creating experiences besides just wine. Right? Because if you’re like, okay, I’m gonna go listen to a band, or I’m gonna go do a paint and sip class, or I’m gonna go to yoga, like, then you can get in without that feeling of like, oh, I’m gonna be you know asked what I taste in this wine. Like I’m gonna be judged for my knowledge or lack thereof. It’s like, if you’re going for a full experience, then it makes a little easier. Like there’s not as much of a barrier of entry. Or you can just drink a wine slushie.

Lisa: Yeah, right.

Barbie: There’s always that.

Lisa: Yeah. Like the events are not all centered around wine. It’s wine is sort of the side benefit of doing this thing.

Barbie: And that’s like, I think especially that was the other thing, other than being so impressed with the production facility when I came out here, that really stood out to me is just the space at the Palisade location is, I mean, it’s first of all it’s stunningly gorgeous. Like, it’s hard to even conceive of a more beautiful space to show up to work. It’s like gorgeous views and just, it’s just stunning. And then also this space, it’s like, it’s a venue, you know. And when I first started with the company, they were really new to this location. They were just over their second year there. Or no, just over their first year. April 2022 they opened. So they were like a year and a couple months into being Carboy at that location. And. And you know, they’d been turning on the open sign and welcoming people in. But they hadn’t really been putting the space to full use. And I mean, I walked out and I saw the back and I was like, okay, this is a venue at a winery, not a winery with a venue. Like, it is primarily a space to go experience things while you’re drinking wine as opposed to primarily a space where you’re drinking wine. Like it’s got more potential for so many things that are not wine related, that bring in people from all walks of life and then by doing that, break down the barriers of who thinks they fit in in a winery.

Lisa: I love that. So just going back to winemaking really quick before we jump over to events. So, and I think this is a positive thing. But to me, the number of wines that Carboy makes is almost overwhelming

Barbie: it is!

Lisa: because there are so many different varieties and there’s so many sparkling wines. And it’s like such a treat to me. To number one, everybody is always so friendly when we show up and the space is amazing. It’s like one of my favorite places to hang out. Especially on Sunday afternoons.

Barbie: Yeah, I know. You’re part of Sunday crew.

Lisa: Yeah, but with that number of wines, I mean there are so many. What tend to stand out as some of the fan favorites or like which ones tend to rise to be more popular?

Barbie: It really depends on the season. You know, wine is seasonal, but our on-season is summertime, April to November. And so definitely sparkling wine is our top seller. Sparkling, the Grand Brut Rose, which I know you’ve had before, the Blanc de Blanc, those are like far and away the biggest sellers. I think a big part of that is that it is hot. People want something easy and fun and relaxing. And I think also maybe because I love bubbles, so I always force people to try the bubbles.

Lisa: and they’re so good!

Barbie: They’re so good. And then also, some of the things that we’re more known for that are not sparkling, I would say Cabernet Franc. Cabernet Franc is one of the better known varietals in the valley in general. So people tend to ask for that and seek it out. We also do really well in whites with our Riesling, is very popular. Our Blan.CO white blend, which is blend of all Colorado fruit. Sauvignon Blanc always sells. Sauvignon Blanc is nationwide the most selling white wine, most consumed white wine, so that sells. And then things that have had some accolades. So our Teroldego won Governor’s cup two times. So people often ask for that. And then we have some standouts for New World cultivars, modern variety grapes. Our Chambourcin is really popular, which is one of the New World cultivars. And that’s a red dry, single varietal, hybrid grape, which is unusual and surprising for me to like how popular it is. But that’s the wine, as soon as we get on the shelf, people come in and they’re like, I’m gonna buy a case. And then, like, two months later, it’s gone. And I mean, it really does change. It also depends on what our staff likes. We are very privileged to have a lot of wine training and a lot of people in the company that have, you know, letters after their name regarding wine, which is awesome. Kellen Brewer, who does all the training education for the company, comes out several times a year and does sensory trainings with our team. You know, I have a lot of background in tasting and training on wines, so we get to really dive deep into, like, what our team likes and then help push the things that we know we enjoy for people to try. And the beauty of wine over other types of beverage is like, you can just taste as many as you want. It’s like going to, like, a gelato store. You know, I don’t even care if you buy a glass. You should just taste it. Like, tasting wine is one of the rare pleasures in life. Taste all the wine. And so it really lets people kind of experiment and, like, see what they like. And it is an overwhelming amount. But that’s also one of the privileges of being in Colorado. You know, you go wine tasting in Willamette Valley, you’re gonna, every place you go, you’re gonna taste like six Pinot Noirs, which is fine. I love Pinot Noir. But that’s just how it is. You go to Napa, you’re like Cabernet, Chardonnay.

Lisa: Chardonnay.

Barbie: You know, you’re not gonna get anything else other than that. And out here, one of the cool things about Colorado wine country is we have tons and tons of different fruit. In the 16 acre plot that we have at the Mount Garfield Estate location, we have Albarino, Teroldego, Syrah, Cab Franc, Traminette, some others I’m sure that I can’t remember right now. And then we have like another 16 acres that’s all new world cultivars. I mean, we probably have, you know, more than 15 types of grapes that we just our fruit that we grow. And so it is. It definitely, sparkling wine dominates. I think that’s also bachelorette party syndrome. We are a bachelorette party mecca. And who doesn’t want sparkling rose when you’re celebrating your friend getting married?

Lisa: Absolutely.

Barbie: But I think, yeah, we’re the bubbles people.

Lisa: And also what helps with that too, I think, is producing it the way that you do in the Charmat method. It helps it be more affordable.

Barbie: Absolutely.

Lisa: I think. I mean, I am all for champagne, champagne style produced wines, aging in the bottle and whatever, but they’re so much more expensive.

Barbie: Yeah.

Lisa: And so it is a treat to see you can get a really good, really great tasting, like, quality bottle of bubbles for not that much money.

Barbie: Yeah, $34, you get a bottle of bubbles. Other places you go, they’re nineteen dollar a glass for methode champenoise. You know, it’s a huge price difference. And it also, for me, I do love champagne, but I definitely drink more Charmat method wine. Whether it’s Carboy wine or Prosecco, it tends to be like, a little bit crisper, a little bit lighter, a little bit less yeasty, which for my palate and for my susceptibility to headaches, works better for my body. And it’s, you know, comparative to doing forced carbonation, which there are other people out here that do that. It’s not, forced carbonation is not a bad thing, but the bubbles are a lot bigger and you really have to commit to finishing that bottle. Like, if you don’t finish the bottle, it’s gonna be flat like a can of Coke.

Lisa: it’ll be a still wine.

Barbie: Yeah, exactly. But Charmat, it’s like you can put the little cap thing on it and put it in the fridge and it’ll be good for a few days. And, you know, I think, yeah, I think the affordability part of it is definitely a big thing. And just ease of drinking. Like, we finally, in wine, not just at Carboy, but in general in wine culture have gotten out of the Suckling era of really big, really chewy tannic reds. You know, it used to be that wine reviewers and wine writers and wine judges led the palette of America. And now we’re in this era, which is really pushed by the younger drinking generation, which is not typical in wine. Wine is typically driven by older drinkers. Most people don’t even get into wine until they’re, like, in their 30s. But people now are looking for something that just genuinely tastes good. And it’s like, fun on the palate. And I think, you know, the rise of sparkling water and like, you’re drinking a La Croix right now.

Lisa: always!

Barbie: Who doesn’t drink bubbly water you know? And, like, I think beer drinkers transitioning into wine, lean into sparkling wine. And sparkling wine, wine nationwide is in contraction. Sparkling wine is the only category of wine that’s still in a growth phase. And I think that just speaks to, like, what people are enjoying right now.

Lisa: Yeah.

Barbie: You know.

Lisa: Yeah, absolutely. This is sort of a random question, but, is there anything behind. So when Carboy did purchase the Mount Garfield Estate, I know they kept the name Carboy Winery at Mount Garfield Estate. Was there anything behind keeping that name and honoring it instead of just retiring it and calling it Carboy Winery Palisade?

Barbie: Yeah. I love that you asked that because, people ask it and also get confused about it all the time because of Google Maps and like the branding of it. So Mount Garfield Estate is the name of the vineyards. So they’re, in wine, generally speaking, vineyards, they usually have their own name. And the better fruit you can cultivate, the higher price point you can then sell that fruit for and charge for your wine. You know, there’s this phrase people like to say, if you want to make a little bit of money and wine, invest a lot. Farming grapes is a money losing industry, especially here in Colorado. if you’re looking at places like Napa, a ton of grapes goes for around $10,000 to $12,000. If you’re looking at places like the Grand Valley AVA, ton of grapes goes for maybe $1,500 to $2,000. So we literally are not able to recoup the amount of money that we put into growing the grapes by selling them.

Lisa: like a ton, how much would a ton be, like, acreage wise?

Barbie: I wish I could answer that question better. That would be a James question. Yeah, I don’t, I don’t farm the grapes. I do everything in the front. James, James does all the back stuff. But, it’s. I mean, I think we are probably getting two to three tons an acre. That would be a guess.

Lisa: Okay.

Barbie: Yeah.

Lisa: So, yeah, that’s not a lot of money.

Barbie: No. Oh, no. We vineyards are never in the black, ever, out here. I don’t know of anyone that is. And that’s one of the reasons that like, after that bad freeze in 2020, people just didn’t replant grapes. They planted peaches. Peaches are the cash crop out here. You just can’t really make money on grapes. You just can’t recoup the amount that it takes to grow it. And so one of the ways that, down the road because, everything in wine is like very future oriented. Right. Like you plant vines and you’re not gonna be able to get a viable harvest off those vines for three years. And then if you’re making a red, it’s gonna go in a barrel for a couple years and then in the bottle for another couple years. So you’re looking like six, seven years down the road minimum, until you’re gonna see a return on that farming. As far as selling grapes goes though, vineyards that have well known names, I think, like a good example would be like, Emeritus Vineyards in California, they are a really well known Pinot Noir place. People will pay for grapes that are from vineyards that are known to have quality fruit. So maintaining. Yeah. The name of your vineyard, like at Mount Garfield Estates. If we do, let us pray, get to a point where we know that we are reliably getting really good fruit off of those vines every year. And we, like everyone else in the Grand Valley, both use our own grapes for production. We buy grapes from our neighbors and we sell grapes to our neighbors. The Grand Valley produces 85% of the grapes grown in Colorado. And that, I mean, there’s like 200 something wineries in Colorado and only 30 in the Grand Valley. So we are exporting a lot of our grapes to other Colorado wineries in general in this AVA. And so having a vineyard name that has really good fruit is a part of it. And paying homage not just to the winery that was there before us, but to Mount Garfield. Trying to link together the standout things that make the Grand Valley AVA special. Because when you are in a regional wine country, like people in wine, wine professionals, we don’t exist to them. Right. Like, they don’t know that we exist. And people come out here and I remember when I first moved out here, people were like, Mount Garfield. And I was kind of like, is that a mountain? Doesn’t look like it, kind of looks like a bump, you know, not really like a mountain. But its like claiming these things and being like, you know, when you’re sitting on the patio at Carboy, you are staring at Mount Garfield and like, paying honor to like, this is our AVA. This is what we have to offer. It is not well known. It is niche, it is regional, it is small, it is barely existent. And yet we are really proud of it. And we’re doing things that are really awesome and different and we want people to know: we’re like, you’re at Mount Garfield Estates. And yes, it’s Carboy. And all of our locations also have different identities. We like to put ‘at Mount Garfield Estate’ so that people know we are in the vines. We are where the grapes are grown. I was at this training put on by CAVE, our local nonprofit recently, where they were talking about, consumer recognition. I think I think they said, I’m pretty sure these are the numbers. Palisade peaches have 75% consumer recognition in Colorado. People know peaches come from Palisade. Colorado wine, less than 40%. So people are not even, that live in the state, are not aware that we are growing wine here. And so, like, the more that we can, like, lean into that and when people go to the Carboy website, a lot of people go to Carboy in Denver and Littleton. They don’t even know they’re at a winery. Right. They think it’s like a wine bar or part of the restaurant. So our Littleton location has Angelo’s Taverna, which is an Italian restaurant, at it. And all the time people come to the tasting room and I’m like, have you been to Carboy before? No. Oh. And I tell them where it is. Oh, we’re like right next to Breckenridge Brewery on South Santa Fe in Littleton. Oh, we go to Angelo’s once a week. I’m like, you know where you get wine when you’re waiting for your table? That’s Carboy. Right next to that is a gigantic production facility and barreling room where we make all of our still wine. People don’t even know it exists. And so trying to like, link together each location with its sort of brand identity. We have the Gold Pan Saloon is which we own, which is connected to the Carboy in Breckenridge. We have Apres, which is like a fun, like kind of public market, community hub type of space at our Denver location, right next to Trader Joe’s in Governors Park. And then we have Mount Garfield Estates in Palisade. They’re all very different. I think we’re the best because this is where we grow and make the wine.

Lisa: Absolutely. It feels the most. I mean, it feels the most like you would picture: I’m going to a winery and that’s what you would picture.

Barbie: Yeah, exactly. You’re like in the vines.

Lisa: I don’t know if this is still something that y’all do, but the grey water recycling here. Is that something that still happens?

Barbie: Yeah, yeah, we recycle all of our grey water.

Lisa: That’s awesome.

Barbie: Yeah, it is awesome. It’s great. I mean, it’s something that, you know, when you live in a place with less than 10 inches of precipitation a year, like, you have to do everything you can. So recycle our grey water. We’re currently in the grant writing phase of getting a grant for solar. Our goal is to cover the top of our production facility with solar panels so that we’ll be able to have grey water and solar and just basically be as as little usage, energy use as possible.

Lisa: Yeah.

Barbie: And then our Littleton location, I think it is silver rated for green buildings for Denver, like their green ratings. so yeah, we’ we’re trying to do all the little things that we can.

Lisa: Switching over to events and all the different events Carboy hosts, we’ve touched on a little bit.

Barbie: Yes.

Lisa: But there’s a lot.

Barbie: There’s a lot.

Lisa: And I love that. I always love that. But, yeah, you have regular music, food trucks, the weekly Friday events, the Sunday yoga class that you teach. Is there like a staff favorite event that y’all host that you all really enjoy having?

Barbie: I mean, I’ll speak for myself. I don’t know. I feel like the staff, as long as it’s busy, they’re pretty happy. I think for as far as our, like, monthly events go, I love the Pen and the Glass open mic, which is a spoken word open mic that’s in collaboration with Western Colorado Writers Forum. They’re an amazing group that puts on all types of events for writers locally. And I have an MFA in poetry and I like, wanted to have more outlets for people to showcase their work. And we get like, between 20 and 40 people out, like, just being super vulnerable, reading their stuff, getting up there and sharing their work. I love that event. I think as far as our annual events go, the concert series are amazing. And I also love our wellness and wine fair. I feel like wine is, wine is obviously not a health drink. Right? Like, we all know that. But comparative to things like liquor or beer, wine tends to be something that people drink when they’re gonna have, like, a few drinks. Like, people aren’t gonna be like, yeah, let’s go get wasted. Let’s pop a bottle of chardonnay. You know, like, those are just. It’s just like, a different type of drinking. And, I feel like they kind of feed into each other in that way. And so for wellness and wine, we have, like, 24 vendors that are local vendors and fitness, wellness, and personal services that come out. And we do demo classes like yoga, barre, and Pilates, meditation, and just. I like the events where we get to, like, showcase the kind of cultural offerings that we have here and, like, add something that doesn’t exist in Palisade to the roster. Which is also why the concert series is so cool, because, you know, there’s a lot of people here, a lot of wineries here, I should say, that are doing somewhat of what we’re doing on our weekends, where we’re, like, featuring local food trucks. We’ve got our local neighbors and friends playing music, and that’s amazing. And we want our local community to be able to be showcased. Like, we have live music every Saturday, food trucks every Friday, Saturday and Sunday. And then also, there’s just not a lot of ways to showcase artists that are not our local friends and neighbors. Like, especially in Palisade. In Junction, you know, we have Los Colonias, we have Mesa Theater.

Lisa: Right.

Barbie: Palisade, there’s just really not any venues out here for stuff like that.

Lisa: Right, there’s not a big enough venue with, like, really great sound quality.

Barbie: Yeah. Except for now, there’s Carboy. And we, you know, we would not have been able to do any of, all of these events. These are all 100% homegrown. Like, we literally just went to our team, and we were like, what can we collectively do and offer? Like, I’m like, I’m a yoga teacher. I love poetry. Like, let’s do these things. Clint Richards is our production manager, and he was like, well, like, I love music. Like, let’s put on some shows. And so he invested a lot of money into an amazing sound system and uses all of these connections that he has nationwide with all these artists to bring in people that you would otherwise just not see in the Grand Valley. And it’s really cool to get some of these bigger artists into Palisade, especially at like a boutique outdoor venue that’s like not. I mean I love Mesa Theater, don’t get me wrong. But we are not Mesa Theater.

Lisa: It’s a different vibe.

Barbie: It’s a different vibe. It’s a very different vibe. And it’s so cool to be like under the stars in the vines and getting to see like world class acts. People that have, you know, toured nationally and internationally at this cool little venue where there’s like not. You’re not gonna be shoulder to shoulder, jammed in with people. Like we cap it at like 180 tickets, which is in the amount of space that we have plenty of room to like set down a blanket, get up and dance, hang out, have it feel relaxed and get to see amazing shows with great sound quality. It’s like something that, you know, when we were talking about like what can we do with this? James and Clint and I were all like, god, wouldn’t this be cool if we could do this? Kind of like we just kind of selfishly are making things that we want to attend. And just hoping that other people want to come too. And it’s been really successful and like, you know, we’ve seen not just with Carboy, but in general Palisade wine country grow more into this like let’s offer something more than just wine. Which is amazing. And since I first moved to the Grand Valley in 2016, we are world away from where we were then, you know, now there’s like something to actually do. There’s stuff to go experience and like, the more I’m a big believer in just like arts and culture being a driver of regional identity. And I think that being able to offer that and to like and we couldn’t do alone. I just want to say that like we have amazing sponsors that partner with us to do this stuff. And without those sponsors, there’s no way that we could do this. We just simply can afford the quality of artists and the quality of sound that it takes by charging ticket prices. We would just have to be charging more.

Lisa: Exactly. Keeping the ticket prices reasonable. So people can actually afford them.

Barbie: Yeah, we want our general admission to be under $50 and our VIP to be under $100. And if we’re gonna do that, we need help to do it from the community. And so it’s been amazing to see just, like, the outpouring of support from people that also want to see these things offered in the community and, like, want to show up and partake in it. It’s. It’s been really heartwarming and it’s just cool to see the growth and then to, like, see how much the artists enjoy it and how much the crowd enjoys it. It’s super rewarding.

Lisa: That’s so cool. I’m a big proponent of making your own fun. And that’s, like, another thing here. Like, it’s related to. You’re talking about with wine you can kind of we have this lack of expectations so we can do whatever we want sort of like, with events and things here too. It’s like, if you want to do something, you probably can figure out how to do it.

Barbie: Absolutely. Yeah.

Lisa: People are probably gonna be supportive.

Barbie: Yeah, that’s what’s been so cool. Like, with the open mic thing with Western Colorado Writers Forum, I literally just, like, emailed Melody Jones, who’s the president, and was like, hey, I wanna do this? And like, three days later it was on the calendar. And she comes out every time and, like, facilitates and hosts. It’s amazing, you know, and like, our paint and sip person, she’s like a local school teacher who’s like, oh I’ll come once a month and teach a paint and sip class. And, like, we do hat making with Sarah Moon of Bloom and Brim. And like, she’s our neighbor, you know? And like, that’s what’s so cool about Palisade in general is like, everything is literally like, our community. Like, what do we genuinely actually have to offer? And it’s so different than big corporate kind of like, I don’t know, there’s, in the higher, higher input markets, like in California, you know, a lot of those wineries are owned by big corporations, and you just don’t have as much leeway to do things that are quite as personal as the way that we are able to do them out here. Like, when I came into the company, I was like, yeah, want to teach yoga. It was like. James was like, okay, go for it. You know, there was no. There was literally no pushback on any of this stuff. We were just like, I think we should try to do this. And it’s like, okay, well, if you’re willing to, like, put in the elbow grease and we can find people in the community that are willing to support us, we can make it happen. And, like, it’s cool to see at the other wineries too, because, you know, people are like, oh, you guys are doing so much. Like, how can we do it? I’m like, well, you don’t want to do what we’re doing because you don’t have Clint to do the sound. You know, like, you don’t have me who has like got a background in poetry and is a yoga teacher. Like, you want to talk to your team, see what they have to offer and offer something unique that is genuine and authentic. And is like really what you like, bringing your own skill sets to the table. And that’s what creates regional identity. That’s what makes it so that when you stop and you actually get off the highway and drive through town here, you get to see what the people are actually like that live here. You know, it’s not like we’re not doing this to like, oh, we just wanna make money. What other events can we do just to get people in the door? We’re doing this because it’s like, no, this is what we love. Like, we wanna share what we love with other people. And over a glass of wine. It’s the best way to do it.

Lisa: As residents here, we just get to benefit from that. So it’s great.

Barbie: Yeah.

Lisa: So going back to the concert series though. So this weekend is the kickoff, the first event.

Barbie: First event.

Lisa: Can you talk a little bit about the four concerts in the series and what’s upcoming after this weekend?

Barbie: Yeah. So this weekend is Bubbles and Blues. It is our annual event celebrating all things sparkling wine and blues music. We are so excited. We have Omar Coleman coming out from Chicago, Lightning Malcolm coming from Mississippi. And that’s our kickoff. And then we have Midsummer Music Fest is June 21st, the Saturday or the third Saturday in June. And that’s our like Summer Solstice celebration. So we have three bands, we have two food trucks, we have tiny tattoos, we have tarot card reading, we have like, it’s like a full-on festival, which we’re super excited about. And it’s just like the fact that it’s on summer solstice to like be in the vines at a music festival, just really celebrating summer. You know, summer is what we thrive on out here in Palisade. And we all just live for summer and nothing happens here in the winter. So we’re really excited about that one. And then Harvest Harmonies is October 4th, the first Saturday in October. And that’s definitely our celebration of harvest. And it’s always like a little bit folksy kind of music. We have an Irish musician coming out to play for that one, which just gonna be really cool. And that one is also so nice because it’s a little bit cooler. Things cool down a little bit in October, and we’re really looking forward to that. And then the last concert of this season is our Rave to the Grave, it is our costumes mandatory 21 and up Halloween party. The place to be for Halloween in the Grand Valley. That was something that Clint and I were both like, you know, coming from California and moving out here. There’s really not like an adult Halloween thing out here anywhere. And I love Halloween. It’s like my favorite thing ever. And I think just like being outside and like, you know, in this like kind of agricultural area also like, speaks to that Halloween vibe, you know. So we’re really excited about that. And then the whole concert series, all four concerts are sponsors of D51 foundation, which is our local nonprofit that supports education and learning here in District 51. So a portion of every ticket sold goes to D51 Foundation. And then we’re gonna be doing like a raffle and like a little extra bonus stuff at the Rave to the Grave also because like I said, we can’t afford to do this stuff on our own. And at the same time, we’re not. You don’t get rich in this industry. That’s not our goal. We are trying to support the community and bring as many like minded people into that goal as possible and see like, how far we can spread the good. You know, like, if you’re the person that’s sitting there enjoying the concert and drinking wine, like, that’s a win for us. If you’re the artist who’s getting paid to, you know, pay rent with your rock, that’s awesome for us. If you’re our employees who are able to like have a sustainable job in the Grand Valley, which, you know, 20 years ago was not a thing, like, that’s a win. And then if we can like pay that forward to support education for, you know, the next generation, it’s like we’re trying to hit on every level here so that you can like have an amazing concert, go out and enjoy it, and then also feel like you’re doing something good for the community. And that’s whether you live here or not. You know, you get to be like, hey, it’s summer solstice, I want to go get a tiny tattoo and shake my booty to some amazing music. And also I’m helping the world, you know?

Lisa: Yeah, it’s a win, win all around.

Barbie: Yeah, it’s a win, win all around. Exactly. I just hope that people recognize that, like, we’re doing all of this for more than just us, you know, I think that’s the most important thing to me. And what I love about working at Carboy is like, this is a benefit. And I think most of the other wineries are doing stuff like this too, where, like, it’s. This is a different wine country than Napa. We will never be rich, famous, $3,500 a bottle wine country. And that’s a good thing because we want to be authentic, real people working at our passion place. And I think that’s what’s so cool and unique about Palisade and what’s cool about Carboy. Is like, we are authentically doing what we love and we hope other people love it too.

Lisa: I love that. So then in closing, I just want to ask, what’s your favorite post-shift drink? What’s your go-to?

Barbie: Oh man. I am a bubbles girl through and through. Right now it’s probably the native fizz rose, which is pet nat rose, it’s amazing. Yeah. And my go to that, I usually the bottle that I bring home is the grand blanc de blanc. If I’m gonna bring a bottle home with me, I just love sparkling wine. It’s really hard for me to turn it down. That or whatever’s left at the end of the bottle. So, you know, I can take one for the team and drink that last four ounces of anything that’s left in the bottle.

Lisa: It’s the best. Thank you so much for being here.

Barbie: Thank you for having me.

Lisa: This was really just really fun for me to learn about one of my favorite places.

Barbie: I love that. Well, thank you so much for having me and thank you for being a sponsor for the concerts. Like I said, we couldn’t do this without you guys, so we’re so grateful for your support.

Lisa: Yeah. Thank you.

Barbie: Thank you.

Lisa: So as I mentioned, Barbie and I chatted right before the May 24th Bubbles and Blues kickoff of the Carboy Concert Series. It was fantastic.

Regular podcast listeners will remember that Carboy’s stage is one of the former migrant farmworker cabins that used to dot Riverbend Park. JoAnn Rasmussen talked about these cabins in episode 39 – check that one out if you haven’t already to learn all about Palisade’s migrant and seasonal farmworkers of the past.

But back to the concert series – the podcast is a sponsor of the series because I, like Barbie, believe that arts and culture are a driver of regional identity, and a region that embraces and provides a wide perspective of art, music, ideas, food, and on and on, that’s what I want to see here too. So if you missed last weekend’s concert, check out one of the upcoming shows. Tickets are available at https://www.carboywinery.com/event-calendar/happenings.

The podcast’s theme music is Riverbend by Geoff Roper. Thanks for listening.

With love, from Palisade.

E41: Palisade’s Psychological Pull

What is it about Palisade that makes people love living here so much? Dr. Carisa Authier joins me to discuss.

Theme Music: Riverbend by Geoff Roper

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Transcript:

Welcome to the Postcards From Palisade podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

What is it about Palisade that makes people love it so much? I’ve wondered this often, and then one day I was introduced to Dr. Carisa Authier, a Palisade resident who wrote a whole dissertation on this very topic. The town in question for her original paper was Sedona, AZ, but after Carisa and her husband first came to Palisade, she found that many of the same concepts applied to what would soon become their new hometown.

Carisa talks about what those things are that make Palisade so appealing and how Palisade can avoid becoming another Sedona. She talks about her unique approach to mental health as a psychology consultant here in Palisade. And I get to ask her the random question I’ve been wanting to ask a psychologist for so long! All that and more, on today’s Postcard From Palisade.

Lisa: Thank you so much for coming in and talking to me today.

Carisa: Thank you. I’m happy to be here. My name is Carisa Authier. It’s been so long since I’ve introduced myself, like, so I’m like, what do I want to say? So like my first thought was, to talk about how long I’ve lived in Palisade or like, should I introduce myself professionally? Yeah. No, it’s funny. It shouldn’t be a hard question. Because since I’ve been here, like, I’ve shown up as just a person. You know, I think about like, I hate being identified with what I do. I like being identified with who I am, as a person. So. And sometimes it’s hard. It’s hard to know what to pick. It makes me think of a group I was in years ago where we would say, okay, who are you professionally, personally and spiritually? You know, or you know, what are you passionate about in life versus like, okay, how do you make money

Lisa: I like that.

Carisa: You know, Because I feel like, like what you do is so limited. And so I think about since I’ve been here, you know, I think the way I’ve introduced myself has just been like, hi, my name is Carisa and we just moved to Palisade and we love it.

Lisa: I love that. You know, one of the things I actually was thinking about is, one of my cousins is a psychiatrist. And he would tell me he hates to introduce himself as a psychiatrist because as soon as he says that he can see people shut down and immediately form assumptions about him. And, I was also. I don’t know if, you know, Wendy Videlock, she is a poet. She said she also hates to introduce herself as a poet because it’s like a similar thing. She says, oh, I’m a poet. And immediately people have assumptions about what a poet is or, you know, what a psychologist is or psychiatrist is. So that was actually one of the things I wrote down that I was curious about, if you like to kind of lead with what you do or not, so, that’s interesting.

Carisa: Oh, yeah. And it’s interesting to hear that, because I hate saying that I’m a psychologist, because people. And it’s because people have a very definite reaction. And so, you know, people immediately become different. You know, they feel like, oh, that I can read their minds or that they can. You know, they suddenly feel vulnerable in a way, so they get immediately closed off. And so, like, when I would go to parties, you know, people are like, what do you do? And I learned this the hard way by telling them and then watching that dynamic. Or, you know, sometimes people would share what their fear was with me, and I’m like, look, I’m off the clock, first of all. Like, I don’t want to work that hard. And, you know, think about every little thing you say. I’m here to have fun. I’m here as a person.

Lisa: Yeah.

Carisa: And so. But it’s interesting talking about this now. You know, before I became a psychologist, I was actually a chemist. So I’ve had a number of different careers, and, becoming a psychologist was kind of the latest one. But so starting out as a chemist, when I was. At the time, I lived in Georgia. And so this is when I was in my 20s, we were all single, and I would go out to bars with friends of mine, and I had friends that were wedding planners or would work at different corporate things. But I could watch talking to guys, and they would talk to my friends, and they’d say, what do you do? And I’d say, I was a chemist. And their eyes would glaze over, or they suddenly were not interested in me, and they would only be interested in my friends. And so then I started playing with it, and I used to make up things that I was. It was like, I’m a flight attendant or, you know, I’m a secretary, just to get people to talk to me. Because there was something about me saying I was a chemist, that was too intimidating, at least for the men I was running into in the Deep South.

Lisa: That’s fascinating. That’s so cool. And, yeah, I mean, it’s definitely something where I’ve never. I never liked to talk about what I did. Anyway, before we go off on too far of a digression, I think that’s really interesting. And just to clarify for anybody listening, though, you can’t read minds, right?

Carisa: That’s right. No, I don’t read minds.

Lisa: OK. Alright. That’s cool. Just to stick on the topic of what you do for a little bit longer, I think it’s really interesting that you change careers midlife, because that’s really something I’ve been thinking a lot about lately, too, and I think that’s really hard, especially going back and getting a doctorate is really hard. So what drove you to do that?

Carisa: Yeah, it was really hard. it was. You know, I feel like it was kind of a progression. So, like, I got a degree in chemistry to start off just because I was good in chemistry. There weren’t very many women in chemistry, so it was just practical. Like, you know, I grew up with a single mom who was always in kind of whatever job she could get. So that influenced me of, like, wanting to get a career that I could take care of myself and have more of a stable life. And so that was a practical decision. In my opinion, I was a mediocre chemist, but it did help get me a job. I mean, out of college I started working for Georgia Pacific a couple months after I graduated in their research and development department. And so I learned way more about building products than I ever thought I would know because I worked in this division where we made adhesives for plywood and engineered lumber. And then I went into kind of industrial. And so I was able to kind of move around, like, within that corporate setting.

I got tired of being in the lab, so then I went into sales, and I worked in their sales department. And that actually helped move me from the east coast back to the west coast where I was born. So that was probably the big draw there. I didn’t know anything about sales. I mean, they literally dropped me off in California with a company car and my sales list and said, okay, go at it. So that was a whole. So that was kind of my second career, but it kind of built off the chemistry. I started selling the products that I used to do research on.

And then, but I’m not a good salesman. And I realized when I was in that I made really good connections with my clients. But I started going in, I could tell if they were having a bad day or if they were tired. So instead of trying to sell them something, I was like, hey, when’s the last time you took a vacation? You know, when’s the last time you and your wife went out to dinner?

And so I started actually taking classes at night and working during the day, and I took psychology classes. It had been a love when I was in undergrad, but it wasn’t practical at the time. Like, I thought I could, you know, start working with a bachelor’s degree in chemistry as a woman, a lot easier than a bachelor’s degree in psychology, and make a living to support myself. So I started realizing that my classes, my psychology classes at night were much more fulfilling and satisfying than my sales job during the day. So that kind of began this kind of progression to kind of move eventually out of sales and apply to graduate programs, you know, after I took a number of classes at night and was like, yeah, no, this is. This is really my love.

And my husband was horrified when I told him. I was like, guess what? I’m go going to quit my job and go back to school. And he’s like, what? We had been married, I think, for a year. So, I mean, he was worried about it. I mean, it’s a huge expense to go back, and it’s a huge time commitment, and it means that he had to hold down the household. and because so much my time went into going back to school, but since then, I mean, it is really, like, that is my niche. I’m really good at what I do and I love it. It doesn’t feel like work. And now he can see, like, he’s like, wow. No, this was definitely the right move for you, you know, so it all came around.

Lisa: Yeah. And he seems like your number one cheerleader now.

Carisa: Yes, yes. He’s definitely a big cheerleader.

Lisa: That’s cool. So he mentioned when he reached out to me on Facebook about you being an interesting person to talk to, that you have a really unique approach to mental health and, and to psychology. So what is different about your approach and how would it be different to more like, a quote, unquote, traditional approach?

Carisa: So it’s interesting that you bring that up because since I’ve, you know, I worked as a licensed clinical psychologist when I was in Arizona, and then when I came to Colorado, I’ve reshifted kind of my whole platform to be more in line with how I think about the work instead of trying to fit what I do into that typical psychologist box. So here I’m not licensed as a psychologist. I’m actually a psychology consultant. I do more of what I call education rather than, okay, come to me and tell me your symptoms and let me diagnose you.

Like, psychology is very much framed after the medical model, which is all about listening to symptoms and getting rid of the symptoms. And my beef with psychology has been that they ignore context, in my opinion. So what I do is more than, instead of having a symptom and trying to get rid of it, I look at that as a part of yourself that wants to get to know you. And so I help people look at the messages that their body gives them as, like, look, this is like learning a whole new language. And this is the language of the psyche. And so when you feel quote, unquote depressed, I see this as a part of yourself that is incongruent with something in your life. It’s not something to get rid of. It’s something to be curious about and understand.

You know, and I saw this a lot in my practice where like, quote unquote anxiety or depression, to me were always instances where the person was doing something to please somebody outside of themselves that was not in alignment with what they wanted as a person. And so that was the way that their psyche was trying to get their attention. And so, you know, I look at everything that comes up as there’s a reason why this is coming up. You know, whether it’s anger or terror or sadness or. And so instead of, yeah, trying to get rid of it, it’s like, no, learn how to make space for it and want to get to know it.

And so, I mean, I guess now I tell people, like, I connect. I connect people to themselves, and I help people have a deeper relationship with themselves because the more somebody understands themselves and learns to like all of them, instead of trying to reject these pieces they don’t like, the better their life gets, the better their relationships get. You know, they can just move forward in a clearer way. So, yeah, I kind of scrap this, the medical model and say, no, I just want to help you have a deeper relationship with yourself.

Lisa: Yeah, that’s really fascinating. And, especially because, right. Like you said, sometimes there is no getting rid of the symptom. It’s not like I don’t know, a virus or something. Like it’s a lot of times there is no getting rid of it. It’s just part of who somebody is. So that’s interesting because that is a completely different approach to saying no, you have this thing that we need to cure. It’s like no, you have this thing that’s part of your person that you need to accept and love and like that’s really cool.

Carisa: Yeah.

Lisa: I like that. I can see how that would be much more like, I don’t know, humanistic, if that’s the right word, but just like empathetic way of working with people.

Carisa: I feel like there’s so much of life where we, we just kind of enhance these, these self criticisms. I mean I think I’ve learned that everybody has a critical voice and it works against them, you know. And so when somebody can develop self love and self compassion and they’re easier on themselves, they’re easier on everybody else too, you know. But we’re not really taught that.

Lisa: No, no. Like it’s a problem that needs to be fixed is like the way that it’s more commonly kind of looked at today which you can see coming at it from a different approach would absolutely caused a different result. So now you’re here. So what brought you and Marc to Palisade originally?

Carisa: It’s funny, we landed here by accident. I put accident and air quotes. We took off on a journey a couple of years ago. We have a little camper van and we set up our life and our schedule so that we could take three months to travel around in our camper van. And our intention was to actually make it up to Canada and look for little towns up there to maybe spend the summers in. So by that time we were clear that we wanted, we wanted to get out of Arizona at least in the summer because it’s just been so freaking hot there.

And so, so that was the plan. What actually happened is we got up close to the border, it was cold, it was rainy. It was going to be cold and rainy for another like two weeks. And we’re like, we’re in a van and this sucks and actually we can go wherever we want, you know. So we’re like okay, let’s abandon that plan and let’s go chase the sun. So we went south. We ended up joining Harvest Host because we ended up going to this vineyard in Oregon that we had been to when we were dating. So 22 years prior. My husband remembered how to get there. We get there. Turns out that the woman who runs the place now, it was her parents that had started it. When we were there 22 years ago, that was the first year that that tasting room had been built. Her father had since passed away. And so we showed up there and could share these stories and had kind of this immediate kinship. And so as we’re sitting there drinking wine, and we watch somebody drive through the property with a little teardrop camper, and we’re like, wow, can you camp here? And she’s like, well, you can do it through this program called Harvest Host. And she goes. And we have two spots, and one’s taken, but we have one open for tonight. And we’re like, sweet. How do we join Harvest Hosts so we could camp here?

So that’s how we joined Harvest Host. And so, you know, so we’re continuing to go south through Oregon and Nevada. And so we had come. We were planning to explore parts of Colorado that we were familiar with. So, like, Crested Butte, Ouray. We had never been to Palisade. We had driven through Grand Junction I think once. The way that the timing worked, it’s like we looked on Harvest Host to see if there’s anywhere we could stay. And so we stayed in Palisade through Harvest Host, and we were planning to stay one night, and then we were going to go on. So I think we stayed at Gubbini’s winery. So we did wine tasting with her and then we had a little electric motorcycle that we can both fit on. And so, you know, we set up camp, and then we went to tour around. And we ended up at Restoration and met Gary, and we were like, this place is really cool. I mean, we just instantly fell in love.

And so I think. I think the next day, we probably rented a room at Spoke and Vine because we were like, we need to stay another day. And it kind of went like that for. We hovered around this area for a month, actually, because every day we’d go out and we’d explore, and we’re like, this place just feels different. So one of the cool things about our trip was, like, we went up the western coast, so we went up through California and Oregon and Washington. And each time we would go to places, my husband and I would say, like, how does this place feel? And we were both pretty in sync of, like, well, this is fine, but there’s something missing, or this just doesn’t feel right. And even places where we’d camp and be like, oh, I don’t like it here, let’s get out of here. And it was the first time that we had judged places like that. And so then when we got here, and it was instantly, we were both like, oh, this feels different. And then we were like, we could live here. And it’s like, okay, if we’re, you know, but vacationing somewhere is different than living here. But we’re like, we actually have the time in our schedule. Like, if we’re serious about this, we should. We should try to stay for, like, a month and see how it is day to day.

And then after that, we met Anita Hicks at her farmstand, and then we met her son. After we met Anita, we came back the next day to talk to her again, and we were like, we actually think we’re gonna hang out here and do you happen to know anybody who is renting a place? The way it turned out, like, I think we stayed at Spoke and Vine for a week. I think we rented a hotel in Grand Junction for a week just to try that out. and then we stayed at Peachfork and did the camping program there. And so, you know, we did a couple different things. But.

And so while we were here, I started thinking about my dissertation, actually. And, you know, because I wrote about the psychology of place. And so I use this framework of, like, these four components to kind of assess a place. And so those components are sense of place, place attachment, community rootedness, and home. And so we started evaluating, like, okay, does this place meet those things? You know, so sense of place is that immediate felt sense. And we felt it when we’re here, like, immediately this feels different.

Place attachment. We didn’t have a lot of attachment. We had attachment to Colorado, but not to the Western Slope. We didn’t know anything about the Western Slope except that this place is so amazingly centrally located to all the places we love. You know, it’s amazing to be two hours away from Moab, two hours away from Ouray, and 90 minutes away from Glenwood Springs. But we felt, we felt this immediate sense of community. I mean, just like, when it was so easy to talk to every single person we ran into. And I remember when we were at Restoration, and Gary told us about when his friend first drove him through, and he was immediately like, okay, let me look for a place to get. Because it felt different.

You know, when we talked to Anita, and then, you know, Marc immediately hit it off with Ben, her son. And there was just something that I immediately liked about her and the fact that they were both like, well, yeah, you know, let me call, you know, a couple people I know and see, and here, let’s get your phone number. And we were like, really? You know, and then, you know, meeting Jeff and Jody, you know, at the Spoke and Vine, and then. And of course. And then going to their restaurant, Fidel’s, and we just, like, everybody was so friendly. Like, I was so struck by how friendly everybody was. And we had just, you know, been traveling up the coast. We had been to all these little towns, and, like, this place is different.

And then the sense of home, you know, it’s just like, well, where do you feel comfortable? And, you know, I feel like those other components help a place feel comfortable. So. Yeah. And so after a month, I was like, yeah, we gotta move here. So. And it’s interesting. I think I was. Well, I think when we were both here, we were like, yeah, yeah, yeah. My husband loves Arizona and has deep, much deeper ties to Arizona than I do. So we got back to Arizona, and he was like, I don’t know if I can move. And I was a little heartbroken, actually, because I was like, oh, I know. I’m ready to move. Like, I would have. I think we got home in August. So we were here at the end of June through July. So we were here during the hottest time, too. And everybody’s like, oh, it’s hot here. And we’re like, oh, yeah, no, this is nothing compared to what we. What we’re used to, right? So. And he’s like, well, maybe we could go there for part of the year and but keep a place here for part of the year. I knew, like, I was ready to leave, and I just had to help convince him.

So we, we came back out here in January, and I was like, okay, we were there during the hottest time. Let’s go there in the winter when it’s slow and see if we still love it, you know? So we came out here for a week in January. We went skiing up at Powderhorn and rented one of the little tiny houses up there. And, you know, we saw. I don’t think we saw Anita that trip, but we saw her son Ben. I think we ran in. We went to Fidel’s. So we saw Jeff and Jody. And so it was just like, it was fun to come back. And, like, people remembered us from, you know, when we were here this summer, and it still felt like, oh, yeah, wait, let’s go see these people. And it didn’t feel weird or, you know, it was just like, this is easy.

And so after that week, you know, Marc was like, okay, let’s do it. And I’m like, awesome. So, you know, by then I had, closed my practice there. So I closed it at the end of May, and we started looking for a place to rent here, and things lined up to make it happen. And so now we’ve. We actually took ownership of the place that we’re in. We got the keys May 24th. Although we did a lot of back and forth last summer to actually move. So we weren’t officially here till August 10th. But so we’re coming up on almost a year, and it’s still. Every day we’re like, we get to live here!

Lisa: Yes it’s like a vacation every day. It is. That’s really interesting because, my husband and I had a very similar journey here. We had taken. We actually took two really long career breaks, which, you know, everybody thought we were completely nuts for doing. But we took a year when we were 30, and then we took a year and five months when we were 40, and, just drove around the US and camped and really were looking for that special place. And like you said, it’s amazing. We also drove all the way up the west coast and hit every 50 states. And between the two trips, the second trip was very focused on Colorado and Utah and California, Arizona. All my favorite stuff. But, like, you feel, sometimes immediately upon driving into a town, you get the feeling of the town, and it’s almost. It’s like. It’s so weird, but it’s almost, like, irrational. You just. I don’t know what it is. You drive in, you get a feeling. You’re like, I don’t like this place, or, I like this place.

Carisa: Yep.

Lisa: And it’s hard to kind of change that first impression, but there was really nowhere that we went that was like Palisade. And even including places we’ve lived all over the country, you know, a lot of places, you. Some places I’ve lived, like, everybody you talked to just wants to leave. They’re miserable. They hate it there, you know, they’re just unhappy. So I have never been in or lived in a place for this long, we’re coming up on three years, where everybody is like, every day they’re just like, happy. Like, what is in the water here? I don’t know but I like it. But it was a really similar thing where we had been traveling for 15 months, and we were going into the winter, and it was cold and it was start. I’m like, I don’t want to do another winter on the road. Like, let’s rent a place.

And I had to convince him to stay here because it’s quote unquote so warm, even though it was, winter. But as soon as we rented a place and we started meeting people, immediately they were so warm and welcoming. And it was such an embrace that. Especially from being full time on the road during Covid you know, we were very isolated a lot of the time, it was like, this is home. It just felt like home right away. And I think that’s so fascinating because, like, again, with your dissertation about Sedona, you know, I have to admit I didn’t read the whole thing, but I skimmed it. But a lot of the things that people were saying about what they found so compelling about Sedona, I feel like, are similar to what I’ve heard from people here, where it’s almost like you can’t explain it, but it’s a feeling you feel it’s a special place and it just speaks to you. And I’m just fascinated by that. Like, what do you think. What do you think is behind that kind of a feeling that people get, or is it unexplainable?

Carisa: Well, I mean, I think. I think there is something really special about people who choose to live in a town. So I think they take care of the town differently. I think they interact with people differently. One of the things that was interesting about doing my dissertation research is I, a lot of that I had to go through a lot of relocation research. And, you know, and I found out that people in the United States relocate more than people than anywhere else in the world. And the main reason people relocate is for a job. And so the job is the priority. How they make money is the priority. Where, like, the people in Palisade choose to live here. And I think and they figure out the job part second.

It was one of the things that struck me about Sedona, actually, and why I picked people who moved to Sedona in midlife because in midlife people are typically in the height of their careers and there is no industry, really, I mean, there’s a lot of tourism in Sedona, but it’s not like there’s industry that’s going to relocate people there. And so I was like, so what is that driving force? And so people either felt this felt sense, like as soon as they got there, kind of like we talked about of how we felt here, a lot of people like vacationed there with their family and so they moved there as soon as they can make it work out. Just because it was so beautiful or there’s something that struck them.

But the thing about Sedona that almost everybody talked about is that there wasn’t a sense of community there. And that’s even, even less now. Because the town has kind of gone towards tourism and Airbnbs and short term rentals and they’ve allowed big box places to come in, so like Whole Foods bought the local grocery store and Starbucks drove the local coffee shops out of business. And so like, when we left there, the feeling was much different than when we first got there. And it’s another reason why I love Palisade, because I feel like the government here is really committed to keeping that community feel, which means they’re really committed to that balance between community and not putting everything towards tourism because it’s super easy to do. Sorry, this is a long answer to that question, but there’s. When people move to a place just for a job, they don’t have the same attachment to it. They don’t have the same love for it. So you can drive through like some towns or some cities and they’re not well maintained or picked up or they just it feels different. Versus people who genuinely want to be there. It’s just a different energy.

Lisa: Yeah.

Carisa: You know, so it’s, it’s the difference between, okay, doing what I should do and when people tell me that, I’m always like, yeah, but what do you want to do? Because “shoulds” are old programming or something somebody else has told you to do, and you’re kind of doing it reluctantly or dragging your feet versus, but I want to do that. You know, that’s a different energy. And so I think the people in Palisade, or at least everybody I’ve talked to, like, wants to be here. And so you start from this different baseline. And I think it permeates everything.

Lisa: Also are not industries that would relocate people here for work. So, yeah, we all have to make it at work here in different ways. So speaking of town meetings, I know that you and Marc are also really involved in going to them. I usually just zoom in to them because I. I tell people I like to make dinner while I watch the meeting if I don’t have anything to say. But having that perspective of coming from a town that really became committed to tourist growth and was probably inarguably overrun by it. To here where I agree, I think they’re really carefully, thoughtfully debating about how do we grow but keep the community character. I think the town is doing a great job of that. And yeah, what’s your thought on that? What do you think they. Because growth is inevitable and so we’re always gonna have that tension of, you know, tourism is what keeps a lot of the businesses and people here employed. What do you think Palisade should definitely not do that Sedona did or. That’s not a very well structured question, but I think maybe you kind of see what I’m getting at!

Carisa: Yeah, no, I do.

Lisa: What’s the worst thing the Palisade could do that would ruin everything?

Carisa: Well, I guess one of the things that I’ve appreciated is that they have a cap on how many short term rentals they can do. And I think that’s huge because I watched Sedona not regulate that at all. And so then, you know, neighborhoods became like, became fractured because now it was a different person in this house every other, every few days. And so, you know, the people who had lived there for a long time complained of like, now there’s increased traffic or, you know, one of the things I noticed in Sedona was how much more trash there was. There was graffiti now on the red rocks. That never used to happen.

And I think part of that is just again, the temporariness of letting people come in for just a few days. And people would justify, like, well, now I can allow people who can’t afford hotels or families to stay in here. And I always think, well, first of all, just because you can, should you? And second of all, like, like you have to consider the whole picture and not just this one little slice. And so how is one action going to impact the whole. I used to be able to go on hikes in Sedona where I wouldn’t see another person or I’d see very few people. And there were certain hikes that only the locals knew about. All that’s gone. I mean, now if you’re not in a parking lot before 9am you’re not going to get a parking place. And you see dozens of people on the hikes. And like I said, now I see graffiti and trash that I never used to see. Because now it’s not people who live there because they love it and they want to care for it. It’s people who have no attachment to that place. And so their behavior and how they treat that place reflects that.

Lisa: They’re not going to see the impact of treating the place poorly. They’re just there for the weekend, somebody else will pick up their water bottle.

Carisa: Exactly.

Lisa: Yeah. Yeah, I see that. I mean, living in Fort Collins or living on the Front Range versus here, I think is similar where, you know, you can’t. Front Range has become so busy, like, you can’t hike a lot of the popular trails. And, it is just, it’s a different feel. And yeah, I like the slow pace here. I love that there are trails we can hike on that nobody really knows about or places we can go. It’s like very feels very secret still, so definitely hope it stays that way. But it’s such a hard balance.

Carisa: It totally is. You know, and it’s funny. Like, even, you know, I know USA Today is doing, you know, the top 20 farmers markets, and, like, right now they’re doing the top 20 roadside motels. And so, you know, and I had mixed feelings about voting for those because it’s like, yay! Like, I want to pump Palisade up and have it on the map. And I also am like. I also don’t want people to know about it because, you know, people, like, can love a place to death. So it’s. It’s definitely a balance, you know, I mean.

And I think, you know, one of the things I’ve been impressed about here, too, is I think there’s an awareness, especially during the winter, that, okay, there’s not as many tourists, and yet there’s all these local businesses that need to stay in business. And so I feel like at least the people I’ve talked to are really mindful of, like, yeah, let’s go out to dinner, or like, the monthly wine club so we can keep giving these businesses business during the winter and so that the community is kind of committed to supporting them because that benefits all of us. That’s part of the balance, I think, of, like. Yeah, no, as a community, we need to help sustain all the businesses here and not rely just on tourism. But we all need to help each other.

And I guess something else I’ve noticed that I love. Like in other places I’ve felt more competition between businesses. We’re here, I feel there’s a lot more collaboration. And so it’s kind of like, okay if we all, like, if we want everybody to do well, you know. And so like, for example, I go to Blondie Yoga’s class on Sundays because I’m so grateful actually that I can walk a block and, and go to yoga and that, you know, she has partnered with the Blue Pig so that it, it’s good for both of them. Or like ordinary fellow, you know, who does, you know, the historical society meetings or the, or the watercolor. It’s like I feel like so many of the businesses here are very community minded and so, and that they kind of stick together of like, okay, how can we do things that benefit all of us? Like, there’s more win-win mentality than, oh no, I’m, you know, I want my cut and I don’t care what happens to everybody else.

Lisa: Yes, very collaborative. And that’s something I’ve heard from pretty much everybody in every type of field that I have talked to for this podcast. From farmers to business owners to everybody. It’s like with a few exceptions, you know, which nobody wants to say any names, but most people are willing to go above and beyond to help their, they, you know, what other people would consider competitor. Even to the extent of, you know, lending them equipment and lending them supplies when they don’t have it. And that’s definitely a unique thing here too.

And you speak about the seasonality too. When I first moved here, I’m definitely a summer person. I love the summer and you know, I like the crowds of people. I think it’s a lot of fun. But somebody told me, oh, in a few years you’re going to love the winter more and you’re gonna like be sad when the season hits. And this year was the first year. I was kind of walking downtown the other day and it was really busy and I’m like, oh, I’m a little sad now. I didn’t think that would ever happen. Because like the local community and just the atmosphere over the winter and the quiet months and having Powderhorn and you know, cross country skiing, it’s like, that’s really fun. It’s really nice that we get to enjoy this place to ourselves. So it happened to me.

Carisa: Oh that’s so funny, because we’re still very much in the first year. So it’s like, you know, going to the Honeybee festival. And at first, like, when I first saw things about it, I was like, we thought we were gonna be out of town. And I was like, oh, that won’t be any big deal if we miss it. And I honestly thought some of it would be a little cheesy. And so then we went and, like, it was freaking adorable.

Lisa: It’s so cute!

Carisa: I was like, I’m so glad we’re here. And like, seeing all the little kids and all the dogs, especially dressed up as bees, I was like, okay, this is amazing. And. And then I felt like, oh, so that, like, this is what kicks off. Okay, now it’s festival season. Like, now the tourist season has started and, you know, but we’re like, hooray. Now we live here. We get to be a part of it.

Lisa: No, don’t get me wrong. I’m still excited. But it is. It’s interesting that you have a different. You have a completely different experience in the winter versus the summer here. It’s like six months of the year are very calm and six months are very energetic.

Carisa: Yeah, no, I love these little festivals and the things that the town does, I think are amazing.

Lisa: Yeah, I agree! So this is a very random question, but because I have a psychologist here. One of the things I’ve always wanted to ask a psychologist is, you know, there are different psychologists or psychiatrists who have, TV shows or podcasts or things like that where they actually, you work with people on the air, in public. And I’ve always been curious of someone in that profession, what do you think about that? Like, do you think it’s, exploit. Exp. I can never say that word! Exploitative? Or do you think it’s helpful because it opens up the field to more people?

Carisa: Well, that’s a good question. My first reaction is, I hate it. And, you know, but when you say it, you know, but it also opens the field up to more people. And there’s probably some truth in that. You know, it’s interesting. I went to, oh, now I can’t remember her name, but there’s a woman who wrote a book, You Should Talk to Someone. And I have that book and I appreciated that she kind of talked about, you know, she talked about her own therapy as a psychologist and what it’s like to work with people and then be in therapy herself. And I thought that that book was really helpful. And I saw her at a conference, and she also does a radio show with somebody else. And so I got to witness a taping of that show. And I was really turned off after that, because I felt like the interventions were different on a radio show because of the time.

And so, you know, and they make this disclaimer of, well, this is for entertainment and it’s not, you know, and I’m sure there’s all kinds of disclaimers to kind of protect them from liability. And. But the reality is, to me, it felt like it made light of complex problems and it tried to simplify things because now you’ve got to do it within this timeframe. And we talked about it as a room of psychologist afterwards of like, well, you know, you recommended this and you ignored all these other things. And they were like, well, you know, we only have so much time. And so the recommendation for that particular show was for a couple and for them to separate, you know, and so there were lots of us that were like, but what about this and what about this and what about this? You know, and there’s so many other people affected. And so, like, this is the message that we’re sending out of, oh, it’s just too hard, or these are patterns that aren’t gonna change, and so just leave him? And so, like, to me, that’s like a horrible message to be sending out to the public at large.

Like, I feel like there’s too much of that. There’s too much cancel culture. There’s too much, oh, this is too hard. Or there’s too much labeling. It’s kind of like why I wanted to get out of the field and I hate diagnoses and all that, because I think when you label somebody and then people start listening with an ear to kind of fit into that, and again, they ignore the context, they ignore the situation. And instead of helping people learn to communicate better and learn how to work through difficult situations, that particular episode, their recommendation was just to leave. So that left a really big impact in my mind. And so I’m like, this is not helpful. This is to me, it’s another form of reality TV. But it’s like, but what’s the purpose if we’re taking people’s hardships and using them for entertainment? Like, that’s such the wrong message.

Lisa: It’s the real relationship with real people. Other real people are gonna see that and, you know, think they can apply that same thing. Interesting. And I’m so. I’m fascinated that you’ve had. You’ve even had the experience to go there and see this sort of thing in action. Because that is so. It’s so interesting to me because you want to be drawn to, like, advice columnists or, you know, how do you solve how do other people’s problems get solved? How can I try to solve my own? But getting back to that whole thing of, like, these are real people who have real lives, and you’re kind of boiling it down to this little entertainment show.

Carisa: Yeah.

Lisa: Cool. I’m glad I have you as my captive audience to hear about that! What things in the field or that you do now in your practice do you find, and this might be repetitive, but do you find more helpful than that sort of a conversation? Or what do you find is the most helpful way of working with people?

Carisa: I’ve been thinking about this a lot, you know, since I feel like since the move to Colorado, I’ve just been kind of redefining myself because it’s you coming here and giving up my license. I was like, okay, what do I want to be? I have this blank slate. How do I want to do that? So I’ve been thinking about what things have been important to me all the way through. And I, to me, I think the biggest thing is presence, like teaching people how to be present. And, you know, when I. And I was pretty active in Arizona and I was part of the Arizona Psychological Association, and I, you know, I did a lot of things professionally in that regard. And people would always say, oh, well, what’s your specialty?

That was another question I hated. And I was like, humans, humans are my specialty. Like, no, I don’t focus on CBT, cognitive behavioral therapy, or I don’t focus on depression, or I don’t. Because people are more complex than that. And if you’re only using one technique, like, I love learning, and I’ve learned all kinds of different techniques because I’ve learned that different things work for different people. And even the same person, a different situation is going to call for something else.

So going back to what I think is important as presence, like, if you’re truly a hundred percent present with someone, then and sometimes they don’t need anything except a present listener. I mean, I find in a lot of my sessions with people, I actually say very little. You know, my job is to kind of listen to them talk and explore things out loud. And sometimes I can, I’ll summarize what they say, you know, in a sentence, but it’s really just a reflection back to them. And they’ll be like, yes, that’s it. So I help them, I just give them the space for them to clarify for themselves what’s going on. I’m not using a technique. I’m just being present with them.

And that is so lacking in our world, even in psychology. You, you would think like, but that’s what you’re supposed to do, you know. But I think people get too focused on these empirically validated treatments and manualized treatments or, oh, well, do you specialize in EMDR or, you know, whatever the latest flavor is. And I’m like, just be present with people and normalize their experience. You know, we’re all human beings and we all go through these things. They aren’t things to be pathologized or labeled. Like, we just sometimes need we need to help people out, human to human, or tell them that they’re not alone or just give them space to like, feel what they’re feeling and help them feel that.

Lisa: I like that a lot. That’s really beautiful. That’s really beautiful. And especially just with all of the distractions and everything in daily life, like, it is really rare to sit down and talk to people and really listen to people. So, yeah, I like that a lot.

Carisa: Yeah. Again, it brings me back to when we first came through Palisade, and when we were at Anita’s fruit stand and Ben and my husband were talking about the camper van that we were in, and they were talking about all these things. And so I was just shopping and then I started talking to Anita, and she told me, she’s like, Palisade is about having an experience. She’s like, you know, if you just want to have a transaction, you know, and have somebody check you out and not talk to you, go somewhere else, like, you know, but I’m here to, like, talk to people and interact with people. And I’ve heard that in different ways through other people I’ve talked about. And that’s one of the things, I think, that makes Palisade special. And that’s one of the things that makes this feel like an experience, because there’s kind of an invitation to slow down and actually talk to the person that you’re interacting with and be present with them and take the time to, like, be in the moment instead of trying to get to the next thing.

Lisa: Yeah. Yeah. I mean, this is probably the only place where I would go, well, I guess, because I know the people now, but, you know, even before I really knew people well, like, just go into a store and talk to people and not buy anything. So I’m like, I know I’m gonna come back and buy something later. But, yeah, I wouldn’t ever do that anywhere else. And that people are fine with that. They’re just like, oh, hey, how’s it going? Thanks for stopping by. Yeah. Interesting. I love that.

Carisa: When I think about who I am as a person, personally and professionally, is like, I want to help alleviate suffering in the world. And I think one of the ways that that happens, is through connection. And so. And I feel like, again, Palisade creates a perfect environment for that connection to happen and they inspire it through even, you know, people who just come here for a couple of days. The people who live here and own businesses here kind of invite people to slow down and to connect. And I feel like, as human beings, we all need each other and that that. And I think when we slow down and we have connection, then we’re worried less about material things, and then we get back in touch with what’s really important in life. And I think now, especially now, that’s a really helpful thing to remember and to promote.

Lisa: Absolutely. Yes. That is one of my passions, too, with this. With the, event list thing that I do with any, like, the bike group, I want to get people talking to each other. You know, I want to get people out of their bubbles and talking to each other and just it doesn’t even, you know, whatever they do, whatever they like to do, I don’t really care. It’s just like, get out and talk to people and, like, make some common ground. And it’s so important that people don’t just stay isolated at home watching TV, you know, or watching the news.

Carisa: Yeah, well, yeah, let’s get them away from their TVs.

Lisa: Right? For real.

Carisa: Because I feel like if you get out and you talk to somebody, I mean, it doesn’t take very long in talking to somebody to find something that you have in common, you know, but you have to look up from your phone and you have to get out of your house to do that. And, you know, it’s. It’s funny, when we came here a couple of years ago, and, you know, so then we, you know, we. We’d go out and talk to as many people as we could, and then we’re doing internet searches on Palisade. And so that’s when we came across Postcards from Palisade. And so we’re like, oh, my gosh, they have. There’s this cool thing. So we started listening to this podcast. You know, it was kind of this beacon to help us get back. And so it’s just. To me, it’s super cool that you started doing this and doing the event list and again, yeah, I feel like this is a place that kind of. Okay. And, like, what can I do to support and promote community? I mean, how freaking awesome is that?

Lisa: Just. I mean, and it’s like, I want to share what I love. And I really. I just really appreciate hearing from people who listen, especially when, you know, people like you and Marc who, you know, found it and learned about or used it as a way to learn about your new town. Like, I just love hearing that stuff. It makes me so happy. I’m like, that’s why I do this. It’s great.

Carisa: Well, thank you for doing it. I remember one of the first ones we listened to. I think you interviewed Rondo. So that’s been a. It’s probably been a couple years ago or maybe a year ago.

Lisa: I think maybe a year.

Carisa: And so we met Rondo, like, when we were. When we kind of hovered here for that first month, we went to one of the tourism advisory board meetings while we were here. It’s kind of what we do when we’re thinking about moving to a place. We go to the library. We try to go to, like, city or town council meetings just to kind of help get the feel, you know, of a place. And so then we talked to Rondo, and found out that, you know, he used to be a river runner. And of course, you know, we lived in Flagstaff for a while and Sedona. We’ve been. And we’ve rafted down the Grand Canyon so we’re just like, oh, that is so cool. And then when you did an interview him and we, like, we know him, we met him. So it kind of helped us feel connected. You know, and so, yeah, anyway, just another little plug. This has been a really fun podcast to listen to.

Lisa: I’m glad. And just to wrap up, I’m curious if you are accepting new clients, if people hear this and they, you know, want to reach out and talk to you, see if you’re a good fit to work with them, what’s the best way for people to reach out to you to get in touch?

Carisa: I still have a website that’s drcarisa.com, so d r c a r i s a dot com. So, that says a little bit about me. So it’ll give people a flavor. And then there’s and so my phone number is on there, but my phone number is also 928-215-1039. So if you go to the website, there’s a place where you can send an email automatically, you know, if that feels more comfortable. Or you can call and leave me a message. And usually I like to, you know, call people back and talk to them for like 20 or 30 minutes to kind of get a sense of what they’re looking for, you know, and then if it makes sense I’ll schedule a session and we’ll do a session together to see how that feels. And then we both decide together if it’s a good fit. And if it’s not, then, you know, I’ll help people find another avenue or somewhere to get them help.

Lisa: Thank you so much for taking the time to talk with me, and it’s really great to meet you. And I know we’re going to be running to each other around town.

Carisa: Oh, I hope so. Yeah, I know. I’m so happy to meet you, too. So thank you for this.

Lisa: Thank you.

Lisa: So what do you think – did we miss anything about why Palisade has such a draw? Or does this parallel your experience with our little town? If there’s anything we didn’t touch on, let me know at lisa(at)postcardsfrompalisade.com.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love, from Palisade.

E40: Why The H-2A Visa Program Is So Important To Palisade

Iriana Medina, Executive Director of La Plaza, explains how the H-2A visa program helps provide the seasonal agricultural labor for the valley’s farmers, orchardists, and grape growers. Migrant agricultural workers using the H-2A visa program are here legally. Listen to learn more about the H-2A program, what La Plaza does, and how you can get involved.  

Theme Music: Riverbend by Geoff Roper  

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Transcript:

Welcome to the Postcards From Palisade podcast. I’m Lisa McNamara. Palisade is most famous for its peaches, but there’s so much more happening in our little town. Join me as I chat with our community members to hear about how they are making Palisade a great place to live and visit.

What is the H-2A visa program and why is it so important for Palisade and the Grand Valley? Today, Iriana Medina, Executive Director of La Plaza,

Iriana: Hola. Hello.

Lisa: OK, looks good.

Iriana: OK.

joins me to talk about why this visa program is crucial to our town and how it helps provide the seasonal agricultural labor that meets the needs of the valley’s farmers, orchardists, and grape growers.

Migrant agricultural workers using the H-2A visa program are here legally. I wanted to chat with Iriana to understand more about the people the valley relies on to help harvest our crops and to clear up any misconceptions about these workers who play a crucial role in Palisade’s ecosystem.

Lisa: thank you so much for being here with me today.

Iriana: Of course, thank you, Lisa. my name is Iriana Medina and I am the Executive Director at La Plaza here in Palisade.

Lisa: I really appreciate you being here today and the main reason I reached out to you originally was to talk about migrant workers and the H-2A program and to get a little bit better understanding of that and how it works today. But before we jump right into that, I’d love to talk more about your role at La Plaza and what the organization does. anybody who’s been listening to this podcast for a while knows that I talked to Nelly Garcia, the former executive director, almost two years ago in episode number four about what she was working on at La Plaza. And at that time it was reorganizing, rebranding from Child and Migrant Services to La Plaza. So much has happened since then in the last two years. So as the current executive director, I’m curious about what your vision is for the organization, how you want to engage with the community and how you want the organization to support migrants and immigrants.

Iriana: Thank you. Yeah. So just like how you just mentioned in two years a lot have happened. and well, you mentioned Nelly. Nelly, our former director, is the person that envisioned La Plaza. Just because Child and Migrant Services had a lot of names and there wasn’t a unified name or a way to identify one place. So she made the rebranding happen. And with the rebranding, the mission and vision of the organization expanded. I wouldn’t say it changed. I would say it expanded because like you’re saying, we have been known to be the entity that takes care of the migrant workers for 67 years. Then at year 67 is when the rebranding started to happen and with this game changer idea that Nelly had. And yes, we’re still taking care of the migrant workers. That’s the core of the organization still and it’s the core of this town. But we also wanted to be there for families that live in the valley too. Not just in Palisade, but in the valley.

Basically what we did was like I said, expand in our services and because many of the families that were migrant workers became immigrants. So they were migrant families that decided to stay at some point and they had La Plaza to be their peer of guidance and the place that they would come to still get food supplies from the food pantry and clothing from the migrant thrift store and things like, and other services too. Navigation services, guidance on how to, where to go if I need to renew a driver’s license, how to get an appointment for the DMV, that kind of thing. The need of being open year round was there and we also. So it kind of like organically merged to taking care of migrant to taking care of immigrants too. So this was a necessity just because we, the Child and Migrant Services was already doing that taking care of immigrants that one point were migrants. And so we weren’t including them in our mission. So that’s why it evolved to what it is now.

Lisa: I noticed that La Plaza is hosting more events now. Like there’s the tamale making class, there’s the food services courses, there’s the English conversation group. So how do all those things fit into how you want La Plaza to kind of be a part of the community?

Iriana: Yeah, exactly. this kind of activities just foster community. You just said it. So basically incorporating our migrant and immigrant community into activities that would encourage exchange, culture, values, customs, way of living and make it a whole. This country is made out of multiple cultures. This country is made out of, forged by immigrants of all origins. And so we basically were seeing the need of making it normal, making it a, like a habitual thing to have activities where folks from different cultures were just unite and I believe it’s a way of promoting peace too because understanding the culture of other people different than yours and living it, living it somehow, whether it’s through cooking tamales or having a concert with music that is different from what you’re used to, then you have a taste of it and kind of like get used to it and incorporate it hopefully to what your normal for a person would be. So basically it comes down to empowering, mixing cultures and having people be okay with being surrounded by something that’s different.

Lisa: Appreciating the culture. So I recently spoke with I don’t know if you know JoAnn Rasmussen. She’s the chair of the Palisade Historical Society. So I recently spoke with JoAnn about migrant labor in the past. So, you know, who were these people who came to work in Palisade around the harvest and the past, like before the 1960s and you know, I think what’s interesting is like, in that time, like up until the 1960s, there was a migrant camp, and there was a migrant camp in Riverbend park. And there was actually an area supported to housing migrants. There were community services as part of that park. you know, there’s all of this support system kind of in place there, provided by people who lived there, local residents, you know, churches, other local organizations.

And it seems like when, you know, late 1960s, that changed where, the park was forced to be disbanded. It definitely was not, you know, sanitary. They didn’t have like, running water, things like that. Very important things. And at that time, the farm owners were then expected to house their migrant workers. And things started shifting about where people came from. Basically what I was thinking about listening to that, that function that La Plaza provides to people who come here to work or people who move here, after coming here to work, is that community center that used to be provided in one way. And so it’s just really interesting to me that it became more of like an individualized thing for the farm owners to actually have to house their own workers, we lost that kind of communal support system. And it just makes me think that really La Plaza is that place now, that center where everyone can come to be together instead of being separated out.

Iriana: Yeah, well, the legislation around H-2A workers have changed over the years. And so, and that’s why at this point, we only have migrant workers. Back in the day, we used to have migrant families. And so that’s how it all started out, some wives of some of the local growers seeing the need in the fields families and entire families, including kids, underage kids, waiting for the parents to finish their journey in harsh conditions, whether it was snow, rain, or sun, heat. And so yes, it started out as an organization or just a community effort thing. And it evolved to become a nonprofit at some point. But, yeah, the beginning, it was about providing the basic needs of services of basic needs for these families. Like, and that’s why the name was Child and Migrant Services. Because the first of all the specifically for kids of these families that were in the fields with their parents while they were working. So there was a need of child care and then other services.

So migrant services. What does a migrant need? So they, they need clothing depending on the season. They need a food pantry. So let’s get a food pantry. There was a food pantry still. There still is. But that, that is not our main thing right now because we have evolved from basic services to now empowering people. So it’s, it’s all about making a platform so they could feel safe, so they could feel like they belong. And if, if it’s a brand new person say that there is a young adult that started coming as an H-2A worker, I’ve seen them. It’s, it’s a scary thing. You know they even though they’re men and they’re around men only, for a young kid it could be intimidating definitely. Just the work itself. Just being in a place where I don’t speak the language that everyone else speaks outside of the orchard and where do I go if I need to go to the bank, how do I open a bank account, and things like that. So those are overwhelming questions and things that could go through a young adult mind once they start coming here. Those guys that have been coming here for 8 years, 10 years, 15 years, 30 years we have, we see people at La Plaza that have been coming for over 30 years to serve this community and they have it more clear although they keep coming to us because of this sensation of being surrounded by people that is just like them. That will provide them with the information they need and anything that they need to do. And that feels good on our end because that’s what we’re here for. For people to feel confident, safe, and to be in a place that they belong.

Lisa: That’s so important because like I mean I can’t if you. I picture myself going somewhere to work where I don’t know anybody, I don’t have any friends, I don’t speak the language just even. It’s a really scary thought. So yeah knowing that there’s a place to go to have resources would be really important.

Iriana: And the good thing is that there is a cooperative sense of acting or being around the orchard workers because they encourage brand new people to come to us and to yeah to come to us for resources. And so that feels, that feels good. I mean it’s a recommendation, a word of mouth recommendation. And so we’re very happy to know, that some of these people are encouraged to come to us when they’re. Especially when they’re new in the area.

Lisa: How are you preparing for this upcoming season at La Plaza?

Iriana: At La Plaza, we’re educating our people on their rights. So we are an organization that serves migrants and immigrants. And this year we have been working really hard on educating our community what their rights are as an immigrant. Because everyone, even if it’s a not undocumented immigrant, have rights in the amendments in the Constitution of the United States. The Constitution of the United States and its amendments are good for US citizens and immigrants too. So we are educating them around this and we are letting them know what are the specific amendments that will protect them in any possible case of facing an immigrant officer. And we’re equipping them with what we call a ‘know your rights’ card. It has the amendments that protects them and it also has what’s called the magic words. And basically the magic words are questions that they could ask an officer like, have I done something wrong, am I good to go? Things like that.

Lisa: So it fits into the broader picture of empowering people. So you’re empowering people to know their rights and exercise them.

Iriana: correct again. La Plaza, the focus of La Plaza have shift to empowering the community that we serve. And whether, like I said, whether it is through an activity to do with the general community, the opportunity for them to share a story or their background or what they cook at home and/or for them to know their rights, which is, it’s a basic need but at the same time it’s a tool that could empower someone.

Lisa: So for you, what’s your background or like, how did you get to this position? What made you interested in working in this field?

Iriana: I am an immigrant myself. I’ve always been around nonprofits. I’ve always worked for nonprofits volunteering for many years. I volunteer for an organization called AFS which is American Field Services. It’s an exchange student program. And I was an exchange student once. And when, when I came back to my country, I started working for them as a volunteer and I volunteered there for ten years. I’m originally from Venezuela and in Venezuela I finished school for HR, so I got a masters in human resources. And my family in Venezuela are farmers. I come from a state where, farming is big as long as oil. But my family were focused on farming and working the land and having cattle and things like that.

So, I’ve been around farm workers my whole life and this kind of programs and organizations to support workers that work in the field doesn’t exist in Venezuela. So when I saw this, I just loved it. I, when I first applied to work for La Plaza, I applied for the coordination and community engagement coordination. And I got it and I, was very excited. It was a very exciting news when I heard that I, when they called me and offered me the position. So I’ve been doing this, from the love of my heart because I’m working with people that are just like me, an immigrant just like me and people that work in the fields.

Back in, back home, I was born and raised in the city. I come from a city of 3 million people. So it’s Maracaibo. Maracaibo is the second largest city after Caracas. And my, the farms of my family were in the country of my home state. And so I used to ride five hours to the town where my mother was born, which is where the farms of my family are, still are. and I would go there two times or three times a year because I needed to get out of the city. I mean I love, I love my hometown dearly, but I had to go back to the country as many times as I could just to take a break from the city. And I just love, I just love town life. I just love slow paced town lifestyle. So this, this was just a perfect fit for me, really.

Lisa: Yeah, it’s like a perfect combination of everything. And you’re doing awesome work. It just seems like you’re really, just stepped into the role and you’re really thriving in it.

Iriana: Thank you. I’m in a very, steep learning curve right now and I try to keep it humble. I know what I can bring to the table. And this, even though this was a challenging position for me, I knew consciously the challenge I was embracing. And the people that I’m serving, they can be sure that I am doing the best I can as a person, as a professional and as a service provider.

Lisa: I love that. I mean, that’s kind of the best we can do, right?

Iriana: Yeah, exactly.

Lisa: Let’s get into the main reason that I wanted to talk to you, which is to just get a better understanding of what the H-2A program is. We were at a lunch and learn a few months ago and I think I felt like a couple of the questions that people were asking, after the main presentation, it did feel like there are a few people in the room and probably just because of what they did, but you know, they just didn’t know what the H-2A program was. And I think if you’re not maybe directly tied into a farm or farm owner or a relative or somebody who works on a farm you might not really have a good idea of. They might not be as visible to you of what happens here and how important this program is to the farm owners in the town of Palisade. So, can you just talk about what the H-2A program is and then we can get into kind of what the steps are that it involves.

Iriana: Yeah. So H-2A, it’s the name of the visa. It’s an acronym basically. I know that A stands for agriculture. And so, yeah, H-2A is the name of the visa that these individuals come to the country with to work in the agriculture. In the fields. So they get granted anywhere in between three, six, to nine months, out of the year to be able to work in a farm, for this amount of time, with all the legal settings that it includes. So they do file taxes, pay taxes. They don’t get tax benefits though, because of the nature of the visa. But they do pay taxes for sure. So the growers need to put a notice out. Like. Is this called file? No, hold on. It’s when you put a notification for an ad.

Lisa: You put. Let’s see. Sorry. like a job posting.

Iriana: Job posting. That’s the word.

Lisa: Yeah. So they need to post their job to, they need to post it publicly.

Iriana: Yes. So the growers need to do a job posting here in the US, calling out for farm workers. They have to do this every year and they need to show proof that they have done the due diligence to be able to hire people here. So then they need to show that there was no interest and that they need to get labor from abroad to be able to operate their farms.

Lisa: I think one of the points you made too is that they have to actively recruit US workers. So it’s not like this, it’s not just like this paperwork thing. Like they don’t just post the job, take it down after a day and say, oh, sorry, nobody applied, oops. They actually have to actively try to recruit people. So it’s not, it’s not just to check the box. It’s like you actually have to try to find people that can work for you.

Iriana: Yeah. Yes. And that usually doesn’t happen. And the retention rates are pretty low when it comes down to having American workers in the fields. And so that’s why they relay so heavily in this H-2A program. So they need to go through the Department of Labor and get a certification to be able to go through the USCIS and be able to bring workers from abroad. Most of these individuals are from Mexico. And I believe it has to do with the proximity because they are the neighbors.

Lisa: but they could be from anywhere.

Iriana: But they could, they could be from anywhere. But here in Palisade most of them are Mexican citizens that come under the H-2A program. So then they have to go through this bureaucratic paperwork and fee thing. Usually there is, I believe there is like an agency back in some cities, main cities in Mexico and so they recruit people over there and then they have to go over to the US Embassy, sign their visas. They have like an interview process and signing process. They put their fingerprints, and then they, they’re good to come. And so they, many, most of them come in a bus or in a van and they ride all the way from their homes to Palisade. So that’s, that’s, that is. It sounds easy but it’s a very tedious process and, and a very time-consuming and money-consuming thing to do.

Lisa: Yeah, I know there’s kind of like a love hate relationship with it with for farm owners because it’s a great program but it’s also a lot of work.

Iriana: And then the regulations back to comparing to what it used to be and to what it is right now. Back in the day the growers didn’t have to provide with housing or any of the stuff that they do have to provide now. So they come and live in trailer homes within the premises of the property of the orchards. And so they pretty much live where they work. And this has to be, this is one of the regulations and the things that the program makes the growers do and it is provide housing for the people that they’re going to be bringing.

Lisa: I believe they also have to provide like a standard wage too. They can’t just you know, can’t pay less than what a minimum wage would be for that type of work.

Iriana: Yeah, correct.

Lisa: And then meals, transportation and just working conditions that meet federal and state standards.

Iriana: Yeah, there’s usually a van in each orchard. And so they usually there is scheduled times where they go out to town and they do grocery shopping or other errands that they have to do. And so other than that they will have to find a way to get out of the farm. And so that’s why we had, one of our programs is the bike lending program.

Lisa: I love it. So you don’t feel isolated. Like if even just you know again thinking about myself I would feel isolated. So just the fact that you’ll have that option for people to rent a bike and it’s for. I mean it’s lending for the season. Right. If they sign up.

Iriana: It really is lending program. It’s not renting. We lend them and we maintain them. We do the services. So once they. We have a volunteer that comes and makes a maintenance on the bikes and when they get here all the bikes are pretty much ready to go and to be ridden. And we are so happy and proud and excited about this program because we just love to see them around on the weekends when there’s a day off. Usually you could see them in town whether it’s in the laundromat or at the park or sometimes at the store. And they even go out to Clifton. They don’t stay here. They go out to places.

Lisa: Yeah, yeah. And just to have that freedom and flexibility is great because again that there’s a certain basic minimum that the farm owners have to do. But then beyond that just think about like just for the quality of your life. You know, you want to have that sense of freedom in your time off. So I love that program.

Iriana: Exactly. And that’s empowering too just for a person to have the freedom to go down to the river, I don’t know, to throw rocks in the river, just to watch the geese flying and landing in the river. I mean I just. Just leisure time, time time for yourself. It’s. It’s detrimental for the well being of a human being.

Lisa: Absolutely. Yeah so that’s a lot of steps in the process. And then even once they have hired workers they still have to show and prove that they’re complying with all the standards. The farm owners have to show that they’re complying with all the standards.

Iriana: It is a very taxing program for the growers. I have no doubt of that.

Lisa: Yeah. About how many H-2A visas do we typically have here in Palisade? Average?

Iriana: Anywhere around 400 to 500. It can vary depending on many things. You know some people sell their farms, some people, you know, and then climate change is the thing that, that takes place in this decision too on how many people we’re bringing.

Lisa: Sure, yeah. Some years there’s a huge crop, some years there’s less. And then right as it, the farmer is going to know what they’re go going to need each year. So that makes sense. But that’s a lot of people. 400 to 500 average.

Iriana: I believe that most of them have kind of like in their numbers down. For the amount of trees that they’re going to be taken care of. So.

Lisa: So obviously we still. There are other people working the fields too. There’d be other workers who live here. But what would the impact be to Palisade this if like the H-2A program was changed or eliminated?

Iriana: Well, I hope this program stays intact because we all depend on it. Not just growers, but the town. Like you could probably feel and see that whenever the harvest system is over, everything pretty much goes dormant. And, and so that’s how important it is. It is for the sake not just of the growers, but for everyone around this town because, and I would say the county because the economy of this area relies heavily on the agriculture. And so it is a very important thing that everyone should be taking care of and supporting.

Lisa: So how can anybody in the community who wants to get involved to help. Like what’s the best way for people to help support your mission?

Iriana: Supporting La Plaza, there’s many different ways to do it. So one way to support La Plaza is through donations. There is a site on our website, laplazapalisade.org. People can donate money through the website. Another way to support La Plaza is coming in and volunteering for us. Whether it is to help make tamales or helping the food pantry make sure the pantry is organized, clean and stock. We have what we call resource dinners during the harvest season and this is pretty much an open house. So we we have a chef volunteer that is pretty much the head of the kitchen and we love her dearly because she’s the person who actually makes the tamales, the fundraising with the tamales happen.

Lisa: Give a shout out to Chef Lynn.

Iriana: Yeah, shout out Lynn. So she makes these dinners happen too. And we feed anywhere in between 50 to 80 people at a time. And this dinners take place once a month starting in April all the way until September. And this is a very fun and enjoyable way to come to La Plaza and see La Plaza in action. Like we love our resource dinners because it feels like a party even though it is not. It’s an activity where agencies of the town that provide with other services that we don’t have. They come and present themselves in a very casual way. Very like, you know, in a very comfortable setting. Sharing a meal and having a very casual conversation over a meal about what they do and what services they provide and they can connect directly with the clients or potential clients to provide these services. And it’s just fun. It’s, it’s nice. They come many of the times the workers come right after they finish their journey and it’s nice for them to provide a very delicious dinner made by a chef. I mean it’s gourmet. It’s a gourmet meal. You know, like it’s a way to pamper them too somehow, and giving back a little bit of thank you. It’s a way to say thank you pretty much too.

Lisa: And if there’s anything specific thing because I know a lot of the times people ask, oh I have this to drop off or do you need a bike or do you need so and so.

Iriana: Well, many times we put notifications out and this usually happens through Facebook. And by the way, we have two Facebook pages. One is called La Plaza Staff and the other one is called La Plaza Palisade. And through Facebook we make notes sometimes or flyer sometimes whenever someone comes and say, I need to borrow a wheelchair. Things like that. So we get random requests at times and like for example, like a couple of weeks ago we put a notification out because there was a family who was transitioning from the Pathway shelter, family shelter to a house. And so it’s a family that had nothing. And so they came to us saying, do you think you guys can help us getting mattresses? These things or. The list was long. And we’re like, okay, we can give you some vouchers so you can get some stuff from the thrift store next door to us. And then the rest, big things like mattresses and stuff like that. We could put a notification so whomever has a spare mattress that can give to you guys. Then we just connect them that way.

Lisa: Is that usually on the La Plaza staff page or is it. Or could it be in both?

Iriana: It could be in both. We try to post on both sites. We’re still working on our how to manage all our social media stuff.

Lisa: Oh yeah, that’s like an ongoing thing.

Iriana: It’s getting better, but we’re still working on it. Since the rebranding we are still in a very growing process or journey in terms of taking care of immigrants. Like I said, the migrants are the core of La Plaza. But we need to think also around the other immigrants that live in the valley and that bring value to different industries. The hospitality industry, housekeepers, people that work in Airbnbs, motels, hotels. The construction industry relies heavily on immigrant labor. People doing roofing, cement. These kind of jobs are done by immigrants.

Lisa: And there’s a huge demand, growing demand for all of that, all of those services in the Grand Valley.

Iriana: This town is growing. Not just Palisade, but in Mesa County, Grand Junction. It’s growing faster than what we can grasp, I think and that what we can think of. So I don’t think that people, many people see Grand Junction like a small town or a big town. It is not a town anymore. It’s a city. And, hopefully we can all merge happily with knowing that growth brings diversity and that there is that diversity makes everything better, enriches everything, because it’s what brings all the nuances and all the different colors and foods and opportunities and all kinds of goodies, good things comes with, diversity. So hopefully everyone in this area embraces and gets encouraged with the growth that we’re having, because I don’t think it’s going to stop. And so we are, and we as La Plaza, we want to be the beam of light and guidance for every immigrant in the valley. And really anyone that can come and that wants to come and join us in this journey, we’re happy, we’re welcoming, we have our arms open to anybody that want to be part of us and our mission.

Lisa: Yeah. And I can personally attest to that too. Thank you so much for being here with me today and sharing the information. And I’m just looking forward to seeing you grow and seeing what else you have, what else you do with La Plaza, because I think it’s going to be really exciting.

Iriana: Yeah, we’re excited. I am very excited. I’m very happy too, where we’re at right now, despite everything, you know, it’s. I mean, there’s always gonna be shitty things happening. So you just need to focus and pivot towards what is good for the community and for yourself. Because there’s always gonna be antagonists that are gonna. Party poopers.

Lisa: I love that. And it’s so true. It’s so true.

Iriana: thanks.

Lisa: Here’s another way you can easily support La Plaza – this Saturday, April 26, Peach Street Distillery is hosting a nonprofit day, where 10% of their bar sales for the day will be donated to La Plaza.

There’s a question that Iriana poses on La Plaza’s website: “If the fruits and vegetables that we eat are a tribute of dedication and love, can we return this into tribute of grateful gratitude to those working in the American fields?” https://www.laplazapalisade.org/articles

In the Palisade of the past, there must have always been those who weren’t happy about the presence of “outsiders” in their community, but the impression that has made its way into our shared history and that is remembered today is one of gratitude. I can only assume that today’s workers will be viewed in the same way by those looking back in the future. But we can’t appreciate what we don’t know. So if you want to know more, get in touch with the awesome people at La Plaza.

The podcast’s theme music is Riverbend by Geoff Roper.

Thanks for listening. With love (and gratitude), from Palisade.