THE SPIRIT OF LIVING IN THE PACIFIC NORTHWEST
Trout and Good Times IN SEARCH OF
Special Touches for Forever Home
4 personal favorites CHEF RECIPES
US Freestyle Ski Team Reunion with Schweitzer Backcountry Adventures
Building More Than Your Dream Home
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WINTER/SPRING 2026 1
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It started with a napkin, which Ken and Tammie Baumgarten used to sketch out exactly what they want- ed in their North Idaho dream home. They wanted something durable to handle the full range of four-season temperatures. They wanted plenty of space to accommodate kids, grand- kids, pets, friends, and guests. They also wanted a more contemporary décor than the traditional rustic look around here. And they wanted many, many windows, which would make it easy
rises, sunsets, thunderstorms, fire - works, and more on one of the region’s most scenic pieces of water. “We have so many photos of the lake,” said Tammie Baumgarten. “There’s always something a lit- tle different out there and the view changes every day.” If you also enjoy watching weather and captivating lake views, you’re in luck. The Baumgartens are planning to leave their 8,612 square foot home soon and are looking for someone to continue their North Idaho dream.
to watch wildlife and nearby Lake Coeur d’Alene. It took more than two years from giving the napkin to a talented lo- cal architect, followed by plenty of site work, but the final home checked off everything on their wish list, in- cluding many custom windows offer- ing 180 degrees of viewing of the lake and countryside from every angle in every room. Today, the home in a private gated lakeview community just east of Coeur d’Alene is a perfect place to watch sun-
4 NSPIREMAGAZINE.COM
of the design expertise. They both participated in the actual construc- tion as well. One of the more unique features is the lighting. Although there’s plenty of natural light, there are also more than 190 small modular LED lights throughout the home. The star-like lights also provide the primary illu- mination apart from wall sconces. The home’s mechanical, security, and smart home system can be mon- itored and controlled remotely from anywhere in the world. It also offers an automatic standby 20 kw natural gas backup generator. “Everything is automatic, so it’s all low maintenance,” he said. The con- temporary style avoids some of the popular dark tones in rustic homes, making the whole place feel warm and cozy. “It’s modern without feeling cold,” Tammie Baumgarten said. Lea Williams, associate broker and Realtor with Tomlinson Sotheby’s International Realty’s Coeur d’Alene office, said the home is perfect for anyone wanting to experience every- thing that North Idaho has to offer. She has known the Baumgartens for 15 years and helped them find the initial lot. Then she enjoyed watch- ing the home come together, always following the couple’s vision. “This home has it all, and the lake view is really the star of the show,” she said. “It’s a unique design for this area and has such amazing views.” It can be a ‘forever home’ for some- one excited to enjoy wonder of four seasons either as a year-round or part-time residence, since the home truly captures the best of North Ida- ho living. The multi-generational aspect can be appealing, especially since the de- sign and separate access can provide privacy as well as opportunities for gathering in common areas where art and nature merge to create your ex- ceptional lifestyle.
The first architecturally-designed contemporary-style home in this neighborhood offers: • Five bedrooms with lake views, all with en suite bathroom • Radiant hydronic heated flooring inside as well as the driveway and back patio • A 3-stall RV garage, a 2-car ga- rage, and two 1-car garages, all heat- ed with thermostatically-controlled radiant floors • Natural gas outdoor kitchen with
grills, pizza oven, TV, and refrigerator The home has an upper main level and a lower-level walk-out. The lower level features its own kitchen, laun- dry room, family room, three bed- rooms, a gym, yoga room, and office. A multigenerational set-up includes a separate entrance that could be op- timal for in-laws, grown children or other family. Ken Baumgarten, a retired build- ing contractor, incorporated plenty of special touches and upgrades and Tammie Baumgarten provided much
Lea Williams Tomlinson Sotheby’s Int’l Realty Lea@LeasLuxuryTeam.com 208.661.8368 DreamsHomesIdaho.com
WINTER/SPRING 2026 5
EDITOR’S NOTE
NWEPOXY.COM
Winter has a reputation for making us want to curl up and stay put. The world outside slows down and suddenly it feels perfectly acceptable — even en- couraged — to do the same. Hunkering down for the winter is a chance to rest, reflect and reset. While there’s great comfort in hiber- nation, winter also can be energizing. There’s something exhilarating about
Kristina Lyman
stepping out into the cold and discovering that the season has its own kind of adventure waiting for us. Those “feel- good” endorphins multiply with the blast of cold air, and suddenly we don’t mind being out in the cold. We embrace it! Adventure doesn’t have to mean scaling mountains or jet- ting off somewhere tropical (though if that’s your kind of thrill, we fully support it!). Sometimes it’s as simple as tak- ing a spontaneous road trip to enchanting places like Sch- weitzer Mountain, trying a new winter sport like curling or hitting the trails with thermos in hand. Those adventures and others are featured in the following pages. To be sure, there’s a certain kind of courage—and joy—in embracing the cold instead of resisting it. And in the end, it’s worth it. Because the best part about winter adventures is how they make coming home feel even better. After a day of braving the elements, a warm fire, a hearty meal and that bone-deep tiredness that comes from being outdoors all feel like heaven. So this season, go on an adventure — big or small, snowy or not. Bundle up, head out and let winter surprise you. Be- cause the truth is, adventure doesn’t disappear when the temperatures drop. Sometimes, that’s when it really begins. Enjoy!
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WINTER/SPRING 2026 7
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ON THE COVER:
Alison Murphy skiing with Schweitzer Back Country Adventures. Photo by Bob Legasa
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IN THIS ISSUE
Seth Goldsmith, Scott Barksdale, Yale Spina, Dan Herby, Alison Murphy, Lane Spina, Johnny Witt
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>> ADVENTURE
FARMHOUSE DESIGN It’s the plus that makes this home extra special.
GARDEN TO TABLE Connecting with local farms.
46
20 BACKCOUNTRY ADVENTURE Taking on Schweitzer in a cat.
HEAVENLY HUCKLEBERRIES A nutrient powerhouse.
>> LIFESTYLE
93
LOCAL DINING Experience the area’s finest epicurean hot spots.
28
EASY GOING Curling is a low-key winter sport.
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POST-BABY FITNESS Getting back in shape after birth.
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RIVER LIFE Making memories, chasing trout.
>> HOME
50 ART INSIGHTS
Podcast highlights arts community.
74
STUNNING HIKES Getting outside with local photographers.
40 BLUE RIBBON
Green thumbs rule at the county and state fair.
86
LET IT BURN Understanding Idaho’s fire season.
82
HIKING SWITZERLAND Taking in the awe of Alpstein.
56
FOREVER HOME Rosenberger builds custom retreat.
90 YOU’RE INVITED
>> FOOD
Here, dinners are more than a meal.
62
CURB APPEAL Anthem home draws attention.
12
TOP CHEFS Recipes from regional chefs.
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Guiding teens to brighter tomorrows
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As the only facility of its kind in the Inland Northwest, we offer a vital lifeline for youth at-risk youth who are currently falling through the cracks. Our licensed team provides compassionate, comprehensive care that helps interrupt harmful patterns before they become life-altering. On 62 peaceful acres, we combine proven therapy with outdoor recreation, equine support, academics, life-skills training, and spiritual guidance - helping teens find stability, confidence, and a future they can believe in. For youth with nowhere else to turn, Living Water Youth Ranch is where hope becomes possible.
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WINTER/SPRING 2026 11
AMAZING RECIPES
JEFE’S guacamole
Photos by Joel Riner
Sam Singh built El Jefe’s Grill from a simple idea — to serve bold, fire- kissed Mexican flavors made with heart, hustle and authenticity. Inspired by street-style cooking and a love for vibrant and memorable flavors, every dish reflects his passion, persistence and pride in creating food that’s fresh and flavorful. INGREDIENTS » 6 ripe Hass avocados (medium-large, slightly soft to the touch) » 1/2 cup diced Roma tomato (seeded to avoid excess liquid) » 1/3 cup finely chopped red onion » 1 jalapeño, minced (remove seeds for mild heat, keep for extra kick) » 1/4 cup chopped fresh cilantro (loosely packed) » Juice of 1 ½ limes (about 3 tbsp) » 1 tsp soy sauce (adds umami depth) » 1/2 tsp kosher salt, plus more to taste » Optional: pinch of ground cumin or smoked paprika for depth
EL JEFE’S GRILL SAM SINGH
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CRAFTED WITH PURPOSE Designed for a Lifetime
At Cheryl Burchell Goldsmith Jeweler, we don’t just sell jewelry—we craft timeless expressions of love, celebration, and legacy. Nestled in beautiful Coeur d’Alene, our studio showcases one-of-a-kind, handcrafted designs that blend artistic precision with your unique story.Whether you’re searching for a custom engagement ring, a stunning anniversary gift, or a personal piece to cherish for life, our master goldsmiths bring decades of experience, passion, and craftsmanship to every detail.
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WINTER/SPRING 2026 13
AMAZING RECIPES
Taco Salad with
INGREDIENTS » 2 lbs grilled chicken (seasoned), sliced » 2 cups (per serving) spring mix » Pico de gallo » Pickled red onions » Black beans, drained & rinsed » ½ avocado per salad (fanned for presentation) » Tortilla strips » Cotija cheese, crumbled » Shredded mozzarella Creamy Lime Vinaigrette » ½ cup sour cream or Mexican crema » 2 tbsp mayonnaise » 2 tbsp lime juice » 1 tbsp apple cider vinegar » 1 tbsp honey or agave nectar » 1 tbsp olive or avocado oil » 1 small clove garlic, minced » ¼ tsp salt » Black pepper » Optional: pinch of chili flakes or Tajín Season the chicken with chili powder, cumin , garlic powder, smoked paprika, salt and pepper. Toss with avocado oil and lime juice to coat evenly. Grill over medium-high heat until the internal temperature reaches 165°F. Let rest for 5 minutes, then slice thin. Creamy Lime Vinaigrette In a small bowl, whisk together sour cream (or crema), mayonnaise, lime juice, apple cider vinegar, honey/agave and oil. Add minced garlic, salt and black pepper. Whisk until completely smooth. Adjust thickness with a splash of water if needed for drizzling. Refrigerate until ready to use.
chicken
EL JEFE’S GRILL SAM SINGH
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Overseas Adventure Tours
Enjoy a hiking holiday in one of the world’s most beautiful spots with focus on: • A fun-loving group of local participants • Charming accommodations and Delightful meals • All arrangements, itineraries, and hiking plans are arranged
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WINTER/SPRING 2026 15
AMAZING RECIPES
Pumpkin Cream Cheese DOUGHNUT
Photos by Joel Riner
Based in Scottsdale, Ariz., Chef J currently runs a private chef service bringing his skills to homes around the country. Chef J has been featured on CBS’s The Talk and frequently cooks for high-profile clientele.
BLVD DOUGHNUT CHEF J
INGREDIENTS
Doughnut » 3 cups all-purpose flour, plus more for dusting » 1 tsp salt » 1 tsp baking powder » 1/2 tsp ground nutmeg » 2 tsp pumpkin pie spice » 2 tbsp melted, cooled unsalted butter » 1 tbsp vanilla extract » 2 large eggs » 7 oz buttermilk » 2 oz pumpkin puree » 1/2 cup granulated sugar » 1/4 cup firmly packed light brown sugar » Oil for frying (best in a Dutch oven stock pot, oil halfway up)
Cream Cheese Frosting » 8 oz cream cheese, warm at room temperature » 200 g powdered sugar » 1 tbsp milk » 1 tsp vanilla extract
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WINTER/SPRING 2026 17
AMAZING RECIPES
S’mores Doughnut
INGREDIENTS
Old-fashioned cake doughnut » 3 cups all-purpose flour, plus more for dusting » 1 tsp salt » 1 tsp baking powder » 1/2 tsp ground nutmeg » 2 tsp melted, cooled unsalted butter » 1 tbsp vanilla extract » 2 large eggs » 1/2 cup buttermilk » 1/2 cup granulated sugar » 1/4 cup firmly packed light brown sugar
BLVD DOUGHNUT CHEF J
Chocolate glaze » 1/2 cup hot water » 1/4 lb semi-sweet chocolate » 1 1/2 tsp vanilla extract » 2 cups powdered sugar » 1/2 tsp salt » 5 tbsp unsalted butter
Spice mix » 1/4 cup sugar
» 1 tsp cinnamon » 1/8 tsp nutmeg » 2 tbsp graham cracker crumbs » Mix together. Tip: Use a spice grinder to blend the spice mix for a finer powder. Toppings » Marshmallow fluff » Graham crackers » Large marshmallows (1 per donut)
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NORTH RIDGE HOMES
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WINTER/SPRING 2026 19
Dan Herby doing a snow depth check in the Schweitzer backcountry. Yep, it’s…….deeeep!
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ADVENTURE
FINDING THE FOUNTAIN OF YOUTH During a Schweitzer Backcountry Adventure
By BOB LEGASA
T he older I get, the better I was,” seemed to be the man- tra for a mini U.S. Freestyle Ski Team reunion. What better place for a get together with my old team- mates than skiing in the backcoun- try of North Idaho. This past February several of my old 1980’s US Freestyle Ski Team mates came out to visit. Our plan was to spend a few days skiing Sch- weitzer Mountain and then one day skiing powder with Schweitzer Back- country Adventure. Just behind the Schweitzer ski area boundary, Sch- weitzer Backcountry Adventures of- fers guided backcountry cat skiing and snowboarding in the west bowl of Schweitzer Basin. If you’ve ever thought about trying snowcat ski-
ing, here’s your opportunity. You can warm up riding at the resort for a day or two, then venture into the backcountry for a powder-skiing ad- venture you won’t forget. With over 4,300 acres and 6 miles of snow-cov- ered roads, getting to the powder goods is easy riding in a comfortable 12-person heated snowcat. What better opportunity to show this crew my skiing playground and let them experience first-hand why I call Schweitzer home. Just a few days before everyone’s arrival, Ullr the Snow God blessed us by drop- ping over a foot of fresh snow. Things were lining up perfectly, and I knew this was going to be a special treat for my guests.
WINTER/SPRING 2026 21
Just like in one of his Olympic medal-winning runs, Lane Spina is still smooth on his skis.
Pristine view of Lake Pend Oreille from Schweitzer Mountain Resort.
of trees when Grollmus gave us the intel on this run. “Make your way through this small section of trees and then it opens wide up for about 400 yards. I’ll go first and radio back up to EJ once I get in position.” Grollmus takes off, and a couple of minutes later we hear him over the radio, “It’s really good. Send them one at a time, stay to the left of my tracks and have fun.” Since Goldsmith was new to cat skiing, we gave him first honors on this run. Having recently retired as orthopedic surgeon, he hadn’t skied powder in several years and was a little apprehensive about powder skiing with this crew because he thought he was a little rusty. “I’m standing at the top look- ing down, thinking, ok, take it easy
The posse that came out to visit was a small group of close-knit friends I used to run with back on my stint with the US Freestyle Ski Team. We had two-time Olympian Lane Spina, who won a silver and bronze medal in the 1988 and 1992 Winter Olym- pics; his brother Yale, who was one of my coaches; World Pro Mogul Champion Johnny Witt from Sara- toga Springs, NY; Seth Goldsmith from Portland; and my long-time friend, former teammate and busi- ness partner Dan Herby. Dan and I go all the way back to the late ‘70s and our days at Coeur d’Alene High School, where as Dan says, he spent the best six years of his life. Lastly, joining our group were a couple of my local ski friends Alison Murphy and old-time freestyle skier Scott Barks- dale, both from Sandpoint.
Our morning started with a 7:45 a.m. meeting at the Schweitzer Ac- tivity Center located at the base of the Humbird Hotel in the Schweitzer Village. This is where we sign waiv- ers and get familiar with the back- country safety gear we’ll be using. Our guides John Grollmus and Eric “EJ” Jensen spent some time with us going over the day’s logistics and teaching us how to use the avalanche safety equipment. By 8:30 we were riding the Great Escape chairlift to the summit where a warm snow- cat was waiting for us. EJ did one more individual transceiver check as we all loaded up in the cat. A short 10-minute ride and we were at our first drop-off point. We were all lined up on the cat track looking over a small section
22 NSPIREMAGAZINE.COM
Johnny Witt showing us some of the power and style he had back when he was the World Pro Mogul Champion.
WINTER/SPRING 2026 23
Always smiling, Alison showing the Boys how it’s done.
er run of some nicely spaced snow- covered trees that Schweitzer locals call snow ghosts. Many of these snow ghosts resemble characters out of a Dr. Seuss book. On average most runs are about 1,000-1,500 vertical feet, and by noon we’ve hammered out about five runs. With each run we were all jockeying for those first tracks. And just like the old days, nothing is held back as Barksdale snakes those first lines by duping us that he’s just checking out a line and then pushes off laugh- ing the whole way. You can’t blame him though. I have a saying when I’m skiing powder with a group, “It’s not your line …. until you’re looking back up at it.” By noon everyone is on their game and charging hard. The 10-to-
through the trees,” he said. “I push off, and the first few turns through the trees were a little sluggish. Then it starts to open up, and by the time I’m 15-20 turns into the open pow field, I’m feeling the flow.” With Goldsmith down, Grollmus says over the radio, “Send the next one.” Witt is second, and as soon as he hits that wide-open pow field all you can hear is hooting and holler- ing. “Yeah Baby!” in his thick New York accent. That first run was fairly easy as the guides always evaluate the cli- ent’s ability on the first run. They don’t want to put guests in situations where it’s over their ability. With our crew passing the powder-skiing test, Grollmus brings us to anoth-
15-minute cat rides back up are just long enough to rehydrate and get in a snack provided in the cat.
“What I like about cat skiing is there is no waiting,” Goldsmith said. “The cats are there at the bottom of the run, and BAM, you’re on your way back up in a warm comfy ride.”
These short rides back up were filled with lots of old stories, laugh - ter and the constant, relentless ban- ter you can only get with buddies who’ve been friends for over four de- cades. Nothing is sacred, especially with Witt on board, and with Mur-
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WINTER/SPRING 2026 25
Eric “EJ” Jensen enjoying one of the big perks of being a tail guide for Schweitzer Backcountry Adventures.
phy being the only female in this testosterone-filled snowcat, she cer - tainly held her own. Throughout the day we had a mixed bag of weather from clear skies, fog, snow and even a little sun. But consistent from start to finish was the quality of knee-deep, fresh snow. Conditions could not have been better to show my friends the Schweitzer backcountry. Spina who dug deep into his closet and wore his old US Team suit from the ‘88 Calgary Olympics said, “We were like kids in the candy store, picking out our lines knowing if we ever crossed a track, there was al-
ways open fresh snow just off to the side. This day made my season.” When you get a group of “has beens” like this posse, you know everyone will be pushing the envelope just like we did back in our prime. From popping airs off rocks and deadfall, to skiing challenging lines through the snow ghosts, each and every one of these old freedoggers stepped up to the plate and pushed themselves. The adrenaline was flowing. “The day just got better with every run,” Goldsmith said. “I loved every minute of the experience. I’m defi - nitely going to make this trip again.”
Schweitzer Backcountry Adven- ture proved to be the perfect setting for reminiscing and camaraderie. Even though 40 years have passed since we were traveling the world to- gether as a team, it felt like yester- day. For a group of guys in their early 60s acting like a bunch of 20-year- olds, you would have thought we had found the fountain of youth. It was certainly a good time and a clear re- minder that “The older I get…..the better I was.” N
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WINTER/SPRING 2026 27
ADVENTURE
CREATIVE CURLING High interest in low-key team sport
By JOE BUTLER Photography By JOEL RINER
I nside the Frontier Ice Arena, about 40 men and women in sweatshirts and gloves are tak- ing part in what many believe is the world’s oldest team sport: curling. At its most basic, curling is a sport that involves a player sliding a heavy stone across a sheet of ice to hope- fully land inside a 12-foot-wide tar- get. Throw too lightly and your stone falls short. Throw too hard, and it goes out of bounds. Drinking is some- times involved. Adding to the challenge are oppo- nents trying to slide their stones onto
the same spot while knocking yours out of the way. There are typically four people per team and each per- son throws twice each turn. Games take eight to 10 rounds, called ends. “It’s all low-key, and as serious as you want it to be,” said Matt Alm- on, president of the Inland North- west Curling Club, an organization that puts together weekly sessions for all skill levels in the spring and fall. It also supplies the official standard-sized granite stones and the brooms that are swept ahead of stones to help them move smoother and longer.
Almon said anyone can come out and learn how to curl — no experi- ence required. Familiarity with casual team activ- ities like lawn bowling, horseshoes, cornhole or shuffleboard doesn’t hurt, especially since all of these involve taking turns throwing something, waiting for others to take their turns, chatting with teammates and oppo- nents, and possibly drinking. “Getting comfortable with curling is pretty easy, but getting good consis- tently takes some effort,” Almon said. He came out with a few friends
28 NSPIREMAGAZINE.COM
Kim Young from the Ice Holes team takes her turn at the Frontier Ice Arena during Thursday night curling.
there’s consistently a sense of ca- maraderie. “People are so friendly,” said Ran- dy Boyd, one of the founders of the local club and its first president. “Af - ter a game, people are happy to buy each other drinks: it’s tradition to toast the other team.” He and a few friends started curl- ing 15 years ago, initially playing on Twin Lakes, using metal cooking pots as stones. Then they went up to Creston, BC, to learn from the estab- lished Canadian curling community. “They pretty much adopted us,
According to the World Curl- ing Federation, the game of slid- ing stones across frozen ponds dates back to at least mid-1500s Scotland, making it slightly older than golf, another sport the Scots originated. Over the years, curling has taken hold in countries where ice abounds such as Canada and Norway. Curling has been part of the Win- ter Olympics off and on for more than a century. Next year, curlers from 10 countries will compete at the Olym- pic games in Italy. Though the stakes can be high,
three seasons ago knowing nothing other than he liked curling on TV. Now he’s hooked and happy to give pointers to anyone on everything from how to keep from slipping on the ice to building speed to effective sweeping. “We had no clue what we were do- ing at first,” he said. “We were the new team, and now there are other new teams and we want to help ev- eryone see success.” >> Plenty to enjoy As casual as curling appears, it can be competitive — and it has plenty of history behind it.
WINTER/SPRING 2026 29
Brian Preiss, a substitute/ agent, releases a stone.
taught us everything, and gave us equipment,” Boyd said. “We also found stones that the Spokane club had in storage, and we bor- rowed those.” The Coeur d’Alene Curling Club started in 2013, and since then, Boyd and other local curlers have tak- en part in tournaments throughout Canada, Washington and Montana as well as hosting local events. A few years ago, the Lilac City Club and the Coeur d’Alene Club merged into one Inland Northwest organization.
Another longtime area curler is Jer Swigart, who grew up playing hockey and then discovered curling in his 20s. “It looked like guys in their 40s mostly standing around,” he said. “I figured that since I was good at cornhole, I’d try it. It also meant that maybe my Olympic hopes and dreams could still be alive.” Originally, he lived in Bend, Ore., but looked for opportunities to curl around the country. Friends who curled in Spokane kept on telling him about the strong curling community here. “I told them, ‘If I ever move to the Spokane area, make sure there’s a spot on a team for me,’” Swigart said. He eventually made the move. In 2024, he and his teammates put
together a Pacific Northwest team to compete nationally. >> Opportunities ahead in 2026 Over the years, curling has waxed and waned in the Inland Northwest. Interest usually jumps during Olympic years, but there is always a core group eager to learn and compete, as well as welcome and teach newcomers. Those interested in checking out curling can visit the club’s website or Facebook page. The club plans to post informa- tion in early 2026 about spring curling. The first session is a chance for anyone to learn the ba- sics, and can be useful for anyone unsure about committing to the full eight-week schedule.
“It’s very addicting,” Boyd said. “It’s really like chess on ice.”
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Members of Team Rock Docs, which include Randy Boyd, Alie Montang, and Keaton Vallance wait to sweep the stone into proper position.
Right now, he said the only limits are capacity and availability. There’s currently space for up to eight four- person curling teams for each two- hour session. The Frontier Ice Arena must accommodate ice time for the curling club as well as the various lo- cal hockey and figure skating clubs. But there’s also word about a new rink being built in Spokane Valley next year, which could potentially increase the availability of all three ice activities. Swigart said a new place could be a perfect opportunity for hockey, skat- ing, and curling communities to col-
laborate and further enhance the area’s reputation for ice sports. He is excited about any opportu- nity to get more people involved in curling throughout the region. “It’s a very social activity, and since there’s so much standing around, a lot of camaraderie develops,” he said. He and his teammates weren’t able to coordinate their schedules to compete nationally in 2025, but he’d enjoy seeing more people interested in doing so in the future. “We want to see curling grow,” Swigart said. “We’d love to see many arena teams competing to see who
gets to represent us at higher levels. And at a lot of these tournaments, no one really cares who wins since ev- eryone is having so much fun.” Whether for competition or a good time, curling can be appealing. “I equate it to golf, where it’s easy to pick up, and you need to play a lot to get good, and it’s something you can do your whole life,” Boyd said. “I know people in their 80s who are still curling.”. N
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WINTER/SPRING 2026 31
ADVENTURE
Living the River Life
IN SEARCH OF TROUT AND GOOD TIMES
By CHRIS CELENTANO
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Our transportation for 30 miles of rowing on the river.
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Ben, Taylor, and Mike drifting under an old abandoned bridge part way through the first day.
R ays of light cut down through the water around the raft like laser beams; the already brilliant emerald-col- ored water glowing even more spectacularly with the added light. A large trout dashed from beneath a submerged rock through the light as we drifted over it. Its rain- bow scales shimmered in the light up through the shallow water. An active fish in the frigid cold spring waters was just the sign we were looking for on this trip. The fishing and the company were going to be nothing short of delightful.
trip was no different. Gathering cold-water gear like drysuits and personal floatation devices, fly fish - ing gear, overnight camping gear and rafting gear made my gear room look like an explosion had happened. Packing all of that into drybags, then onto my dad’s 16-foot cataraft that I was borrowing for the weekend felt oddly familiar, yet totally foreign. I have participated in, orchestrated and packed for so many different types of trips over the years, but overnight whitewa- ter rafting was not one I had done up to this point. It felt similar to
After an abysmal winter for ice climbing and other winter esca- pades, as measured by my win- ter-loving standards, I only begrudgingly accepted the ear- ly spring runoff with essentially no snow below 4,500 feet. As a re- sult, our options were limited for late winter and early spring snow- themed adventures. So we all de- cided that with the unseasonably warm temps, some river time was in store. As a group, we have a bit of a hab- it of planning logistically challeng- ing trips into remote places. This
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By noon, we shoved off. The sec- tion of river we were floating con - tains only small rapids, and with flows low we did not expect any - thing more than some minor class 1 and 2 to break up the longer “flat water” sections. It took me the first mile or two to get back into the groove of things; rowing a white- water raft wasn’t something I have done for quite some time. How- ever, years of maneuvering oth- er types of paddlecraft on moving water gave me the baseline under- standing of how the boat would in- teract with the water and it wasn’t long before I was putting the boat exactly where I wanted it. Not far downstream of the boat launch, the river narrows and en- ters one of several stunning and impressively rugged canyons. Steep craggy, multi-colored rock walls towered above the turquoise green water. Massive old-growth ponderosa pines, with their twist- ed and gnarled branches, seemed to defy the laws of nature grow- ing out of cracks between massive boulders and megaliths. Anywhere there was a shady spot, the ground and rocks were covered in moss; the sunny areas were full of blooming Arrowleaf Balsamroot. The river and the landscape around it were truly a sight to behold. Earl, Steven and I floated along conversing about everything from geopolitics to relationships, from rock and ice climbing to kayak- ing to stock investments. Having the likes of these two old, highly intellectual friends along for the ride was the perfect addition to what was shaping up to be a fan- tastic weekend. Nearby, and often alongside us, Mike, Ben and Taylor floated along sharing in the conver - sation and taking in the scenery. Almost immediately Ben pulled
rode in their truck, and Mike Dun- can in his truck with his 15-foot raft on his trailer. We arrived at the takeout to a locked gate and a sign informing us we were too early in the season; the ramp at the wa- ter’s edge along with at least a mile of the road leading to it were still closed. Under normal seasonal cir- cumstances, this road would likely still be under at least a foot or two of snow. We reconvened at the top of the road next to the highway after turn- ing the trucks and trailers around on a narrow forest road. We decided that the next closest, and only log- ical takeout was 20 miles farther downstream. That decision would make for a very long second day on the water. We arrived at the primitive dirt, cobble and broken concrete boat ramp, situated perfectly in the mid- dle of nowhere. We quickly hopped out of the truck and began sorting through and organizing gear for the trip. The challenge, as it always seems to be, was to balance the frig- id water with the unseasonably warm and sunny weather above the water with the potential for a very, very cold night of camping. After roughly 45 minutes of fid - dling around, we were nearing read- iness. We managed to pack all of our gear into four large dry bags and lashed them carefully onto the back of the raft frame behind the rowing seat that was situated just behind the middle of the boat. Earl and Ste- ven would be sitting up front, side by side to balance out the center of gravity. If we were to negotiate any sizable rapids, they would be treated to an exciting and wet ride in those positions. Shortly after we finished setting the boat up, Ben, Taylor and Mike arrived. They quickly set up Mike’s boat for the float ahead.
sea kayak expeditioning, but with the big difference being that I had to balance the boat for three full- grown guys, their gear and food, in- stead of me, myself and I. The day of the trip finally arrived, and as usual, that Inland North- west weather forecast was laugh- ably wrong… at least for a minute. We headed to the takeout first un - der abundant sunshine with an al- most comical lack of clouds, despite the time of year. Steven Scarcello, Earl Lunceford and I were in my truck with the raft and trailer in tow. Ben Read and Taylor Jacklin
WINTER/SPRING 2026 35
The crew sat around the fire chatting and snacking while Master Chef Ben prepared dinner.
out the fly rod and started throwing flies with arrow-like precision into any seam, eddy or pool that could potentially hold those elusive trout that we all hoped to catch. Three-quarters of the way into our day, we rounded a corner and spotted a massive megalithic boul- der sitting at the water’s edge. In front of it was a deep eddy with a deep water channel flowing out around it. On the very top was a massive, 4-to-5-foot-diameter pon- derosa pine. As we approached it, Steven and Earl immediately and seemingly simultaneously decid- ed that they wanted to climb it and cliff jump off of it. I positioned the raft near a shelf that allowed them to hop off and begin climbing. What they initially thought was going to
be a 35-foot-tall jump ended up be- ing a 60-plus-foot jump. Mike, Ben, Taylor and I watched with great amusement as Steven and Earl took turns leaping off a ledge on the boulder into the frigid early spring waters. Luckily, the sun was out and it was “hot,” at least for that time of year. After another couple of bends in the river, the valley opened up and we came to our campsite for the night. It was a gorgeous cob- blestone and sand beach at the con- fluence where another large creek poured into our river. We pulled the rafts up on shore, tied them off to some large boulders and un- loaded our gear. We quickly set up tents and established our camp for the night right in front of one of
the best fishing spots on the river. Mike, Ben and Taylor prepared de- licious steak-kabobs for everyone. As darkness fell, we all sat around a large fire in the middle of camp discussing how incredible the day had been. We reminisced about how Ben, Taylor and Mike all caught nice trout out of the in- credible honey-hole right in front of camp. All afternoon we watched massive fish actively feed on a hatch of small bugs flying along the surface of the water. As is usual- ly the case, my feeble attempts at fly fishing resulted in one bite and exactly zero netted fish. Honestly though, I fly fish more for the scen - ery of the places I visit and the ca- maraderie with friends. In between shared stories we all stared into
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the fire, enthralled by the danc - ing flames and the sounds of the crackling fire and surging river. The following morning we woke just before sunrise and packed up camp. We had 20 miles of rowing ahead of us with well over half of it being in unfamiliar waters. As we drifted and rowed onward, we worried out loud between boats about the distance we had to row that day. The time it would take to row that distance was at the forefront of our minds right alongside a persistent and ev- er-increasing headwind blowing right into our faces. Our initial estimates indicated that it could take upward of 8-10 hours, this wind had the ability to stop the rafts entirely if we stopped row- ing. We were also concerned with the weather that was build- ing all around us. Our unseason- ably sunny skies were quickly changing to dark and ominous. We exited our final canyon and watched as the towering cliffs and ponderosa pines tran- sitioned to cottonwoods and vi- brant meadows filled with new growth. At this point we had two simultaneous new challenges to contend with; avoid rowing down the wrong channel in this mead- owy, 10-mile-long braided section of river, and avoid getting struck by lightning by one of the sever- al large, black thunderstorms that were barrelling down on us. It is an odd feeling staring down a thun- derstorm knowing you are the tall- est object in the vicinity and there is nowhere to hide. Despite the ever-increasing wind, dropping temperatures and worry over being electrocuted, we rowed on as a group. Finally, we rounded a corner and came into view of civ- ilization. We could relax a little as
One of the tents set up along the river. The setting was idyllic.
we knew there were only two more miles of river in front of us to the boat launch. It wasn’t until we slid the boats up onto the boat ramp, just as the rain started coming down, that we realized we had just blown our worries entirely out of the water; we had just rowed 19.8 miles in 5.5 hours. We all laughed at how the events of the day had unfolded while we unpacked the boats and prepared to run a shuttle to retrieve the trucks and trailers up at the place we started the jour-
ney some 30 miles and nearly 48 hours prior. In the end, I think we made the right decision spending the weekend on the water instead of in the mountains. Ultimately though, the location matters not, we will strengthen friendships and make incredible memories no mat- ter where our adventures take us. N
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WINTER/SPRING 2026 39
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ORGANIC GARDENING
Flex Your Green Thumb at the Fair By S. MICHAL BENNETT
D o you love gardening? Are you a competitive person? Then entering your vegeta- bles, fruits, and flowers in a county or state fair might be just the thing for you. This statement may seem a bit nostalgic or “redneck” but trust me on this one. County and state fairs are most often associated in people’s minds with 4-H, rodeos, carnival rides and lots of fried food. But there’s so much more to the fair, and some people take fair competitions very, very se- riously, especially when it comes to growing giant vegetables and fruit. Every year, Guinness World records are set and broken for the heaviest and largest produce, from pumpkins the size of Cinderella’s carriage and marrows (a mature courgette) that
weigh more than a hippopotamus to a 7-pound 14-ounce grapefruit and a leek tall enough to ride a roll- er coaster. In Alaska, growing con- ditions come together just right to produce some of the most renowned giant vegetables in the country, and they are certainly proud of this tra- dition (alaskastatefair.org/site/gi- ant-fruit-vegetable-records). County fair horticultural competi- tions are an excellent outlet for hon- ing your home gardening skills, vying for small monetary prizes, garnering bragging rights, and, of course, hav- ing some wholesome fun. Vegetables are typically judged on their quality, freshness and size or weight, but ev- ery fair is slightly different. Check your fair’s entry rules and guidelines each year for submission and dis-
play details as well as any associat- ed entry fees and deadlines. Fees are usually reasonable and contribute to ribbons and premium checks. Regardless of where your produce ends up in the ranking, judges will often provide helpful feedback for improving your garden next year. Prizes can be seed money for your next competition, and browsing the exhibits can stimulate your imag- ination for what you can grow in your garden and how to grow big- ger, better vegetables. If you’re se- rious enough, maybe one day you’ll find Guinness knocking on your door. Green thumb goals!
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WINTER/SPRING 2026 41
GARDEN
Garden to Table Connecting with local farms
By S. MICHAL BENNETT
W hether you grow your own vegetable garden or not, the Inland North- west is full of farms, farm stands and farmers’ markets where you can shop local produce, meat, eggs, dairy and more, straight from the produc- er. Farmers market season typical- ly runs May through October, and we certainly have some wonderful Washington and Idaho markets with something for everyone! But the Ida- ho Panhandle is filled with quality small farms and ranches, and farm- ers’ markets are just one way to shop local farms. The question is, how do we find those farms and bring their goodness to our tables? In 2020, four Idaho farm owners es- tablished the Panhandle Farm Cor- ridor (a 501(c) non-profit) with the mission of promoting farm stands in their communities and increas- ing sales channel options for farm- ers in North Idaho. After the initial start and the onset of the realities of
farm commitments, the board end- ed up with just three members: Em- ily Black, coordinator; Lisa Pointer, treasurer; and Betty Mobbs, secre- tary. Five years in, they now have a board of five farmers, all volunteers, and one community volunteer. The Panhandle Farm Corridor is a collection of farms, ranches and farm stands throughout Shoshone, Koote- nai, Bonners and Boundary counties with a vision to encourage and wel- come customers to come out to the farms to purchase products, meet the farmers and learn about how each product is grown or raised. Its web- site (www.panhandlefarmcorridor. com), offers a downloadable guide to 27 farms and ranches throughout the Panhandle and includes an in- teractive map with farm details and links to each farm’s site or social me- dia. The site is a billboard for mem- bers, re-sharing information while creating an outlet for farmers to reach communities and customers.
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