FOUR DREAM HOMES - Sun Valley Guide

2010home. garden. life.SUSTAINABLESUSTENANCEPOULTRY WITH PLUCKUPCYCLED DÉCORGREEN BUSINESSNSPIREFOUR DREAM HOMESGUIDEONE COPY FREE

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In today’s economic climate, the choices of investments you make are more important than ever. Many investorshave found that WaterFurnace geothermal heating and cooling systems are the smart way to condition yourhome or building. Geothermal units operate at a fraction of the cost of ordinary systems because they don’t relyon expensive, limited fossil fuels, which negatively impact our environment. Instead, they use the clean, renewableenergy in the ground to provide savings of up to 70% on heating, cooling and hot water. With an efficiency rategreater than 400%, geothermal can dramatically reduce your bills while helping to protect the environment.For more information and an analysis of savings potential, contact Western States Geothermal, the leader ingeothermal design/build services. It’s money in the bank.www.westernstatesgeo.com | (208) 726-0637640 Second Avenue South, Ketchum, ID 83340 | info@westernstatesgeo.com©2010 WaterFurnace is a registered trademark of WaterFurnace International, Inc.visit us waterfurnace.com

featurescontents15 MY SUN VALLEYDREAM HOMEBe inspired by four dream homescreated with labor and lovecover story16 A Barn RebornTwo firefighters form anintimate, personal habitat.by Jennifer Tuohy20 Castle’s CastleArtistic sensitivities combineto forge an enviable aesthetic.by Dana DuGan24 Simple SimplicityA Hailey family creates calmin a cookie-cutter neighborhood.by Jason D.B. Kauffman28 Green GablesInside an environmentalarchitect’s paradise.by Jason D.B. Kauffman32 FARM TO TABLEGet closer to your food2433 Backyard Birds Take FlightThe sense and sensibilityof raising chickens.by Karen Day40 Farm To Table MarketplaceLocal businesses providesustainable services.33departments18 Habitat HitsThe pick of re-purposedhome furnishings.by Sarah Latham10 Know itTapping into thepower of the Earth.by Trevon MilliardDo it 12Green businessacumen grows in the valley.by Sabina Dana PlasseSource it 377 days tosustainable sustenance.by Trevon Milliard4 habitat 2010 • sun valley guide

WE BUILD AND PROTECTWHAT IS MOST PRECIOUSTO YOUPRIVATE, CONFIDENTIAL,FULL-SERVICE SECURITYINSTALLATION & MONITORINGEMERGENCY RESPONSEHOME AUTOMATIONAUDIO & NETWORK SYSTEMSLIGHTING CONTROLSHOME THEATERSCOMMERCIAL & RESIDENTIAL SYSTEMSPROFESSIONAL, SECUREUL LISTED MONITORINGPROPERTY MANAGEMENTHOME ADVANTAGEHOMEOWNER ASSOCIATIONS MANAGEMENTPRIVATE CLIENT & ESTATE SERVICESENGELMANNBUILDING CLIENTS FOR LIFE208.726.9742 WWW.ENGELMANN-INC.COMGENERAL CONTRACTORS • PRIVATE CLIENT AND ESTATE SERVICES PROGRAM • EMPLOYEE OWNEDHOME SECURITY • HOMEOWNER ASSOCIATION MANAGEMENTCONSTRUCTING QUALITY HOMES AND COMMERCIAL PROJECTS IN THE WOOD RIVER VALLEY FOR 30 YEARS

organic local veganSmoothies, Green Juices,Organic Live Vegan Entrees,Decadent DessertsCustom Desserts, Classes,Juice Fasting,Nutritional Consultationsafrom the editors we crafted the stories in this issue, building them around our editorialmission to celebrate sustainable lifestyles, a theme emerged: gettingback to basics.This idea of going backward togo forward, going back to the land tolearn how to live in harmony with ourplanet in the future, pervades eachpiece. None more unexpectedly sothan in My Sun Valley Dream Home(page 15).The conventional idea of a SunValley dream home these are not.Firefighters, artists and architects builtthese homes, which anyone, on anyPHOTO BY PAULETTE PHLIPOTbudget, can be inspired by and learnfrom. Each owner stripped down andthrew out that traditional idea, rebuilding it infused with personality,vision and a commitment to a sustainable lifestyle.In Tapping In (page 10), we investigate the benefits of taking heatfrom the earth. Green Gables (page 28) showcases a home orientatedto harness the power of the sun. Both ideas first employed by cavemen.In Backyard Birds Take Flight (page 33), Karen Day waxes lyrical onthe peculiar resurgence of raising chickens. These tried and true tricksof our forefathers that had seemingly been forgotten, return. Now withthe added benefit of electricity, flat screen TVs and Eggloos.The hot new word in environmental décor is upcycle, finding newuses for old things. Again, a return to something we should have alwaysdone. Before you scrap that car, pull its seatbelts and make a funky yetfunctional chair, or craft a piece of artwork from its license plates. Buffup that abandoned radiator and make it the centerpiece of your livingroom. Read about people who have done these things, and more, forthe good of the planet and ourselves.Our foods are made with vibrantorganic ingredients and nutrient densesuperfoods. Feel your best!GUIDEJennifer Tuohy, Editor-in-ChiefMonday-Saturday11am-5pm380 Washington Ave. #105Ketchum. Idaho(208) 725-0314www.glowlivefood.comhome. garden. life.PUBLISHER Pam MorrisEDITOR-IN-CHIEF Jennifer Tuohy, editor@sunvalleyguide.comART DIRECTOR Tony BarriatuaCOPY EDITOR Barbara PerkinsWEB SITE DESIGNER Coly McCauleyAD PRODUCTION Coly McCauley, Erik ElisonCONTRIBUTING WRITERS Karen Day, Dana DuGan,Jason D.B. Kauffman, Sabina Dana Plasse,Sarah Latham, Trevon MilliardCHIEF PHOTOGRAPHER David N. SeeligCONTRIBUTING PHOTOGRAPHERS Thia Konig, Paulette Phlipot, Tory TaglioBUSINESS MANAGER Connie JohnsonMARKETING/SALES DIRECTOR Ben Varner, advertising@svguide.comSENIOR ACCOUNT EXECUTIVE William PattnoshACCOUNT EXECUTIVES Randy Carroll, Gayle Kerr,Irene Robinson, Jerry SeiffertHabitat is published annually as part of the Sun Valley Guide by Express Publishing Inc., P.O. Box1013, Ketchum, ID 83340. For advertising and content information or to request copiesof the magazine, call (208) 726-8060 or e-mail editor@sunvalleyguide.com.©2010 Express Publishing Inc.Find us online at www.sunvalleyguide.com www.svguide.com/subs to subscribeON THE COVER: TOM & LARA MCLEAN IN FRONT OF THEIR HOME. BY THIA KONIG6 habitat 2010 • sun valley guide

families with dreams build dream homesMcWilliams & CO. LLCCustom Home Builder & RemodelsKetchum, Idaho 208.720.1960B E A U T Y A N D S C U L P T U R E I N B U I L D I N G

habitat hitsUPCYCLED DÉCORFinding new uses for old thingsBy Sarah LathamPhotos by Paulette Phlipot8 habitat 2010 • sun valley guide

Upcycle Ottomans: made from repurposedJute Fair Trade Coffee Bag. At TheOpen Room, Ketchum, 208.622.0222. $360.United States Map by Aaron Foster:made from re-purposed license plates. At ThePicket Fence, Ketchum, 866.944.5511. $4,290.Ostrich Feather Pillows: brown & white, byDarnsfield & Ross. At The Picket Fence. $430.111 Meriweather Hailey House CoatHolder & Corbels: made with salvaged woodfrom an old Hailey house. At Great AmericanFurniture, Bellevue, 208.578.3555. $265. WineBarrel Bench & Wine Barrel Stool: madefrom re-purposed wine barrels, original winestain. By Walsworth Eco-Furnishings, showing atSilver Creek Outfitters. 208.720.3682 for pricing.Seat belt Chair: courtesy Rocky MountainHardware, through White Canvas Designs,208.928.6366. $385. Split Cedar FenceWine Holder: made from an old power pole.Great American Furniture. $24. Scented PineFresheners: made from food-grade wax andessential oils. Great American Furniture. $6-$26.Klockwerks Unique Trumpet Clock:at Art Quest West, Ketchum, 208.727.9700.$495. Silverware Teapot Wind Chimes:by Tempest in a Teapot. At Art Quest West.$150. Rustic Window Frame Mirror: atArt Quest West. $290. Cherry cabinet top& birch leg side table: at Great AmericanFurniture. $345. Natural Sisal Rug: throughWhite Canvas Designs. $255. Entry Piece/Hall Tree: made from vintage door andcabinet. At Great American Furniture. $955.Mahoney's siding bench: made from theBellevue bar's former exterior. At Great AmericanFurniture. $210. Wooden serving platters:photographer's own.www.sunvalleyguide.com 9

Why choosegeothermal?• The U.S. Environmental ProtectionAgency rates geothermalheat pumps as among the mostefficient of heating and coolingtechnologies, with estimatedenergy savings of up to 70percent.• They don’t need gas to operate,so there is no combustion,flames or fumes and no chanceof carbon monoxide poisoning.• Geothermal heat pumps use 25to 50 percent less electricity thanconventional heating or coolingsystems (source: U.S. Departmentof Energy).What’s the cost?Retrofit: To install geothermalforced-air or radiant heating into anexisting 2,000-square-foot homeruns between $25,000and $30,000.New construction: To installgeothermal forced-air heating* intoa 2,000-square-foot home duringconstruction costs about $45,000.(This includes installing ductwork).Tax credit: Either method iseligible for a 30 percent federal taxcredit toward the $25,000-$30,000geothermal unit. With new constructionthe credit can be extended tothe $15,000 of ductwork.More money back:The additional cost of installinga geothermal system is returnedin energy savings in five to 10years (source: U.S. Department ofEnergy).*Radiant heating systems can beadded for an extra costknow habitatTAPPING INTouted as the perfect renewable energy source for Idaho,geothermal systems fire up proponents in the Wood RiverValley. Affordable housing and schools are doing it.Should you? By Trevon Milliard. Photo by David N. Seelig.Tim Flaherty’s home uses the ground beneath it to heat itswater, forced-air and radiant heating systems, drivewaysnowmelt and even the outdoor pool. And not a single hotspring flows through his Gimlet property.The ground that Flaherty’s large house sits on has nospecial qualities. It absorbs and retains the sun’s energy inthe same way all earth does, maintaining a warmer temperaturethan the air in the winter, and a cooler temperaturein the summer.Just eight feet beneath the earth’s surface the temperatureranges between 45 and 75 degrees Fahrenheit year-round,depending on latitude. In the Wood River Valley, it averagesabout 50 degrees. By tapping into that heat, water coming outof Flaherty’s faucets can reach a toasty 120 degrees. “That’swhere the magic of the ground-source heat pump comes in,”said Evan Lawler of Western States Geothermal, the yearoldKetchum company that installed Flaherty’s geothermalsystem. The heat pump enables water to go from 50 degreesto whatever temperature is required. And it doesn’t stopthere—geothermal heat pumps can also provide heating (andcooling) for forced air, radiant heat, air conditioning, pools,snowmelt and spas.The best analogy, according to Lawler, is a refrigerator.The common household appliance also uses a heat pump,which doesn’t put cold into the unit, but removes heatfrom the interior. Geothermal ground-source heat pumpssimilarly take heat out of the earth by flowing water or anantifreeze solution through a hose running underground ina closed loop. The liquid never leaves the hose but absorbsthe earth’s surrounding heat and then transfers it to a heatpump inside the house. Once the liquid has done its job ofheating, the now-cooled liquid cycles back underground tobe rewarmed and used again.A common alternative to this closed-loop system is anopen loop. Widely used in this area, an open-loop systemuses two hoses extending from the house down to theaquifer. One of the hoses pumps water out of the aquifer,acting like a straw. The ground water travels to the heatpump where it transfers its heat. Once the water’s heat isextracted, it is returned to the well through the secondhose. “The water never sees the light of day,” Lawler said.“It isn’t contaminated or mixed with anything else. Thetemperature is just changed.”The technology isn’t new, just improved. Mechanicalengineer Brian Formusa of Thermal Temp has beeninstalling heat-pump systems since the early 1980s. Systemglitches from back then have been fixed. “But it’s still an10 habitat 2010 • sun valley guide

evolving science,” he said. For example, nosimple equation exists for determining thelength of hose needed in a closed-loop system.It’s usually overestimated to be safe.But the loop is the most expensive part ofa geothermal system.But how is groundwater entering Flaherty’shouse at 50 degrees Fahrenheit ableto heat tap water to 120 degrees? Anotherrefrigerator analogy works best. To takethe heat out of air inside a refrigerator, gasflows through a pipe, expanding when travelinginside the refrigerator and compressingwhen it’s outside. The expanding gaspicks up heat from inside the refrigeratorand carries it to the outside. This exponentiallycools the inside of the refrigeratorbecause expanding gas cools. An easyexample: Spray an aerosol air freshener,and notice that the expanding gas causesthe spray and container to become cold.A ground-source heat pump does theopposite, using the 50-degree groundwaterto heat a refrigerant that boils and evaporatesat a low temperature. That gas is then condensedback into aliquid—the oppositeprocess of an aerosolspray can—andheats to a high temperaturein a closedsystem. This heatswater or air passingover coils.According to Lawler, the beauty of theThetechnologyisn’t new,just improved.system is that it can be reversed in the summerfor air conditioning by “taking heatout of the home and putting it back into theearth,” which will now be cooler than theair. “And before you get rid of that heat, youcan preheat your water,” he added.Because it sounds complicated, peopleassume geothermal is expensive, requiringconstant maintenance and attention. “Thinkabout the last time that you did maintenanceon your refrigerator,” Lawler said. “You seedecade-old ones still chugging along.”And there are no fancy geothermal gadgetsto clutter one’s home. A standard heatpump takes the same space as a conventionalwater boiler, with the majority of equipmenthidden underground. And it’s all controlledby a traditional thermostat system.But (and there’s always a but), geothermalis an investment at the onset, costing 30 to 40percent more than conventional water-heatingboilers that depend on gas or electricity. Butthe payback comes quickly, especially with afederal tax credit reimbursing homeowners for30 percent of the project’s cost. (Commercialbuildings receive a 10 percent tax credit.)Also, while a heat pump uses electricity,like a refrigerator, it does not require combustionor natural gas. “I got my gas bill,” Flahertysaid, “and it was pennies of what itwould be if I didn’t do it.” For every unit ofelectricity the heat pump uses, Lawler said,it provides about four units of equivalent“free” energy to heat whatever method ischosen (water or air or both), making it onaverage 400 percent efficient.Because of this combination of paybackand practicality, Idaho Office of EnergyResources Administrator Paul Kjellandersaid ground-source heat pumps have seena spike in demand from Idaho homeownersover the last couple of years. “Besidessaving money, it’s a way to avoid thevolatility of gas prices,” he said.Last year, Kjellander was part of theIdaho Strategic Energy Alliance boardthat oversaw a taskforce investigatingthe pros and cons of geothermal. Thetaskforce found geothermal technologyto be highly beneficial in Idaho. “Idahoanshave long used geothermal energyfor direct-heating purposes, decreasingtheir use of other types of energy such asnatural gas and electricity,” the taskforcereported. “Direct heating is still a keyuse for Idaho’s geothermal resources andshould be encouraged and expanded.”The Wood River Valley will soon seeground-source heat-pump applications incommercial-size buildings. Western StatesGeothermal will install a geothermalsnowmelt system for affordable housingcomplex Northwood Place in Ketchum.Last November, the Blaine County SchoolDistrict received a $4 million matchingfundsgrant from the U.S. Department ofEnergy to use geothermal pumps to heatits school buildings.School District Business ManagerMike Chatterton said construction willbegin this summer in Carey, Bellevueand Hailey, and be finished next year.The rest of the county’s schools will seegeothermal implementation after that.Using the ground for heat isn’t a newidea. Thousands of years ago, people tookadvantage of the earth’s ability to retainthe sun’s energy by living in caves.The ground-source heat pump makesgeothermal viable pretty much anywhere,and an easy choice for any homeowner.The components require the same spaceas a conventional boiler, and the energyefficienttechnology doesn’t impart the aestheticinterruption that solar panels can.John Ashton, who is installing a system inhis 4,600-square-foot Warm Springs home,considered solar panels but quickly turnedtoward geothermal. “This seems to be themost practical,” he said. “And I don’t haveto put things sticking out of my roof.” sVgQualityCost Effective ConstructionAward WinningDesignA heritage of award-winning mountainarchitecture for over 25 yearsNaturally GreenExperienceView a representativeportfolio online atwww.sunvalleyarchitect.com208.622.4656www.sunvalleyguide.com 11

do habitatFirst stepsEmpower staffForm a “green team” to brainstormideas. Set obtainable goals, relay ideasback to the business and take steps toimplement and measure success. Createa contest and reward employees forachieving goals.RUN A GREEN BUSINESSRestaurants lead the way in sustainable business modelsBy Sabina Dana Plasse. Photo by David N. Seelig.Establish recyclingInvest the time to set up a practical wayto steward items from desk to recyclingbin. Using simple containers, signageand a recycling collection plan makes thedifference between success and failure.Switch the lightsInstalling energy-efficient light bulbssaves money. Use Idaho Power’sprogram to reap cash incentives forenergy-saving improvements (up to$100,000 per site) www.idahopower.com.Sego’s crew works hard to maintain a sustainablebusiness in downtown Ketchum. Left toright, Sarah Lipton (pastry chef), FernandoValdez (server), Taite Pearson (chef), CharlotteHemmings (server), Kate Ristow (server), VinnyCarpenter (baker).Focus on the simpleTurn off lights and computers. Left on24/7, computers produce over 1,000pounds of greenhouse gases each year.Remind with signs.Celebrate successLet employees and customers know whatyou’re doing, why you are doing it andwhat you’ve achieved. Companies thattout their green credentials often see animprovement in customer loyalty.* Information courtesyEnvironmental ResourceCenter, Ketchum, IdahoAdorning a business with eco-conscious“green credentials” is not asdaunting a task as it may seem.Follow the lead of forward-thinkingvalley restaurants that endorse sustainablebusiness models by contributingto both a sustainable economyand the well-being of the planet.From the ingredients they use tobasic operations, valley restaurantsare serious about implementing greenliving and sustainability practices ona daily basis.By its nature, a restaurant hasmany options for going green, butemploying green business practices,including using sustainable buildingmaterials for constructing or remodeling,applies to all industries.At Ketchum’s newest restaurant,Sego, being green was part of the businessplan (and menu) from its inception.Owner Kevin Steussi went outof his way to build his contemporaryrestaurant almost exclusively employinglocal artisans and contractors.Ketchum potter Lauren Street created180 bowls for Sego at BoulderMountain Clayworks, and Sten Sorensonof Ketchum’s Glassworks madeSego’s hostess stand with wood recoveredfrom a railroad trestle in Utah.Rob Beck supplied applewood cuttingssourced from Idaho apple orchardsfor the kitchen’s wood-fired oven, andthe restaurant’s tables and banquetteswere made in Burley from recycledwood. Employing local businesses,even those that aren’t outwardlygreen, is an essential element in workingtoward a sustainable community.Taking sustainable practices further,Sego is working with the EnvironmentalResource Center, food co-opIdaho’s Bounty and Blaine CountySchool Superintendent Lonnie Barberto build a community garden acrossthe street from the restaurant. Thegarden is intended to inspire children“I explored take-outfood containers for18 months.”Jim Funk, Despo’sto cook fresh food and provide aresource for the community. “It willbuild a culinary tradition from theearth,” said Sego Executive Chef TaitePearson. “Food is not just on a plateto eat, it’s an experience.”Back to basics—back to the food.Idaho’s economy has long been tiedto its agriculture, and by supportinglocally grown produce, a business hitstwo essential pillars of the environmentalmovement. Buying local reducesthe environmental impacts of lengthytransport and contributes to the sustainabilityof a local economy. In addition,customers like it. “It’s importantfor people to know where food comesfrom and not be scared of it,” saidPearson. “We know all the owners ofevery farm and ranch we buy from.”The restaurant’s list of Idaho purveyorsincludes several Buhl farmers andranchers, including MM Heath Farms,which provides such delicacies as sugarpumpkin, butternut, delicata and redkuri squashes and, of course, potatoes.Sego also serves Idaho cheeses fromRollingstone Chèvre (Snake River Valley)and Ballard Family Farms (Gooding).The pig’s feet and chicken eggs arefrom Dick and Melinda Spring’s BlaineCounty farm.Pearson has a special affection forpork and serves a trio of pork withheirloom beans, which includes porkjowls and bellies from Gem Farmsnear Boise. “It speaks simplicity andgetting back to the roots of rusticAmerican food,” Pearson said.12 habitat 2010 • sun valley guide

While it’s the new kid on the block,Sego is not the first restaurant to embracethe sustainability and scrumptiousness oflocal food. Scott Mason, executive chef andowner of the Ketchum Grill, has boughtlamb from Lava Lake Lamb in Carey sincethe ranch opened in 1999. But the latest sustainablepractice Mason has implemented isbuying a whole, hormone- and antibioticfreecow from Chickadee Creek Ranchoutside of Twin Falls. “The cows are grassfed,” Mason said. “It was a big commitmentmoney-wise, but it works. And it’s excitingfor the cooks to work with a whole cow.”An innovative green businessman,Mason has implemented some surprisingenvironmentally friendly practices in hisrestaurant. For example, he buys dishes atlocal thrift stores for to-go plates, eliminatingthe need for Styrofoam take-outboxes. Fellow Ketchum restaurant ownerJim Funk opted to completely eliminatetake-out at his Despo’s Mexican restaurant.“I explored take-out food containersfor 18 months,” Funk said. “If it’s not handledright, it wastes money and resources.Why spend money on containers when theyare not compostable?”Despo’s is the only certified green restaurantin Idaho. Funk, who has beenin the restaurant business for 40 years,got the certification through the GreenRestaurant Association (dinegreen.com).Certification requires that the restaurantaccrue a certain number of points in sevencategories: water efficiency, waste reductionand recycling, sustainable furnishingsand building materials, sustainable food,energy, disposables, and chemical and pollutionreduction. Another key point is to beStyrofoam free.CK’s Real Food in Hailey also went astep beyond food. While he buys as much aspossible local and organic, chef and ownerChris Kastner built his restaurant withsustainability in mind. He used reclaimedlumber and energy-efficient materials madeof concrete and recycled polystyrene foam,and installed solar panels on the roof. “Arestaurant consumes a great deal of electricitythrough refrigeration devices,” Kastnersaid. “I have offset electric costs throughsolar power. The next thing is to get a solarhot water tank.” As an added bonus, thepower of the sun has saved him up to 15percent in energy costs.In the 21st century, implementing greenbusiness tactics and understanding sustainabilityis not a fad. Businesses in theWood River Valley are serious about beingcost effective, offering quality products andtaking care of the environment, all whilecontributing to a positive community. sVgSun Valley's Finest Florist for more than 30 YearsWeddings, Events,Orchids & House Plants,Silk & Dried Flowers,Baskets & Pottery, HolidayDecor, Gourmet Gift BasketsWe Wire Flowers Anywhere!tel 208.726.7788 toll free 888.913.7788Located in the 511 Building Fifth and Leadville Ketchum, Idahowww.primaverasunvalley.comBotox ® • Dermal FillersThermage ®Fraxel ® Laser TreatmentsLaser Hair RemovalMommy MakeoversBreast EnhancementFacial Cosmetic SurgeryLiposuction/Smart LipoTummy TucksThe secret is outNow has a permanent location in Sun Valley!On the corner of Spruce Avenue and 4th Street in the Christiania.Board Certified & Fellowship TrainedSurgeons of DistinctionDr. CatherineDurborawwww.drdurboraw.netDr. MarkFreemanwww.drmarkfreeman.com208-542-1050 or 800-575-8337www.TheCenterForAesthetics.comThe Leaders in Plastic Surgery & Aesthetic Medicinewww.sunvalleyguide.com 13

Worldwide designWorldwide awardsBlanket Bay Lodge, Queenstown, New ZealandAIA Award for Excellence in ArchitectureMcLaughlin & Associates ArchitectsChartered, AIAsun valley, idaho ■ jackson hole, wyoming ■ kukio, hawaii ■ palm desert, california ■ costa rica100 S. Leadville Ave. Ketchum, ID 83340 ■ PH 208.726.9392 ■ Fax 208.726.9423www.mclaughlinarchitects.com

MY SUN VALLEYDREAM HOMEBUILT TO SHELTER,CELEBRATE AND ENDURE,THE HABITATS OF FOURWOOD RIVER VALLEYCOUPLES SHOW THELABOR AND LOVE THATCAN TRANSFORMSIMPLE STRUCTURESINTO INSPIRING HOMES.MEET THE EVERYDAYFIREFIGHTERS, ARCHITECTSAND ARTISTS WHO ARELIVING THAT DREAM.www.sunvalleyguide.com 15

a b a r n r e b o r nbyjennifertuohyphotosbythiakonig16

a striking American flag carved into the side of a huge barn door greetsthose who brave the mile-long driveway to Tom and Lara McLean’smid-valley home. An appropriate welcome to the home of two firefighters,this bold display of patriotism is merely the first step in a fascinatingjourney into the lives of this eclectic couple.Inside the 16-year-old structure, the mood is flamboyant, yetreserved, colorful yet muted, eclectic yet stable, utilitarian yet wildlyinappropriate (a stray cat lives in the bathroom sink). The couple’s styleand substance resonates through every beam, uniting in a harmonyas surprising and serendipitous as the marriage it shelters.Splashes of bright color and whimsical arrangements complementthe earthy, wooden undertones of the interior’s design. An arrangementof luminescent baubles resting in a handmade ceramic bowl,their shimmer highlighting the rich tone of the artfully placed vasesbehind them, could be straight from the pages of Elle Décor. Theneighboring 1900s Belleville stove and assorted antique tools wouldperhaps be more at home in a miner’s cabin. Organic and constantlyevolving, this mesh of sensibilities endures.For many, home is where the heart is. For the McLeans, their homeis the beating organ of their union. Without peers and without pretense,the home is not carefully crafted to awe visitors or cow little children;instead it is the sum of successfully surmounted challenges.Lara McLean, formerly Babalis, arrived in the valley in 1998.Ketchum was to be a stopping-off point on the way to San Francisco,where a thriving career as a death metal superstar awaited. Tomarrived from Bellevue, Washington, in 1985. He came to ski and stayedfor the summers. Lara is vibrant, energetic and colorful (despite beingregularly dressed in black). Tom is a man of carefully consideredwords. So Lara sums it up for him, “We’re very different. Poor guy.”17

“ Woodisalwaysinterestingtome .”18In 1999, the couple had been dating a few months whenTom bought the barn. “We wanted to have a home here, but wecouldn’t afford to buy a ready-made one,” he said. “Consideringa ‘home with potential’ cost upwards of $700,000 at the time, ourbest bet was to buy something that was beyond potential.” So theysettled for a barn “not fit for human occupancy” on two acres for$325,000.For most, the prospect of bringing a rundown home up topotential involves at best a few licks of paint, at worst some minorstructural work. For Tom and Lara, it started with digging underthe foundations and putting in concrete supports (“I poured theconcrete myself” the 5-foot nothing Lara claimed proudly).The prospect of building a home nearly from scratch did notintimidate Tom. “I didn’t have any experience with building myown home, but I knew I could find all the info I needed if I lookedhard enough.” He relied on a handful of friends and contractors,as well as Sun Valley architect Suzy Schick-Bille to help bringthe structure up to residential requirements. But in essence, hebuilt it himself while he was training in Boise to be a paramedic.One Thanksgiving, when faced with 16-foot-long wooden beamsneeded upstairs, but currently residing downstairs, he improvised.“I built this shoulder sling that I could put around the beam andover my shoulder to carry them up the stairway,” he said. “Evenbeing in pretty good condition, it was absolutely a struggle withevery step. I got to the top of the stairs with one beam, and I hearLara behind me.” Tears welling up in her eyes, she pleaded withhim to stop, stop trying to do it all by himself.“There’s a lot of personal satisfaction in being able to do a difficult,hard job by yourself,” said Tom. “Thinking smarter than a pieceof wood. There are elements of danger, and I guess foolhardiness,but it’s a lot of fun. Given a chance, I’d do it again because it’s sointeresting and rewarding.”Tom’s building style is a torrent of clichés. From “necessity isthe mother of invention” to “one man’s trash is another man’s treasure,”his comment, “I’m a bit of a saver,” is uttered with trademarkunderstatement. His sources are varied, things he comes acrossin his line of work, scrounging around in wrecked buildings andburned houses (with permission). Every piece has a story. Sometell of Ketchum’s bygone days, some of the couple’s heritage. “Ispent a very long night pulling those beams out of the foundationof Louie’s restaurant.” The bricks on the patio and the flooring forthe Cape Cod-style potting shed came from The Buffalo Café, andthe attractive track lighting in the kitchen once lived in a cowboystore on Ketchum’s Main Street.t o m m c l e a nIn the center of the house, wall-lesswindows salvaged from an old Ketchumhome hang from the ceiling, separatingthe living area from the hallway andadjoining kitchen. The Victorian radiatordoubling as a windowsill for some thirstyplants was salvaged from the Shoshonedesert. An imposing, industrial 1978 Wolfrange, occupying pride-of-place in theopen-plan kitchen, belonged to Lara’saunt, Felisa Vanoff.A charming double Dutch door (thatonce stood in Ketchum’s Old Colonnade)welcomes visitors into the home. Andwhile it’s hard to imagine Lara channelingBetty Crocker and doling out cherry piesthrough the open top to vagrant neighborhoodchildren, the door’s New Worldaesthetic completes the home’s ruggedWild West character.Ensconced by wainscoting from adowntown Ketchum building, the living/dining area is a collectibles cave, fromthe old fire department lounge chairto the exquisite handmade dining roomtable (made by Tom’s hands). Here Larathrew in a few of her mod touches. “It’smy couch,” she said. Peppered withmonotone squares, the space is funkyand functional. “I’m totally into black andwhite right now. This came from Pier One,”she whispered conspiratorially over thestriking area rug.When asked if the home is finished,shouts of “No” bounce off the original logwalls. A large workshop occupying a thirdof the home’s square footage is evidenceof this. Earmarked to be the great room,it is currently the creative hub of Tom’shomemaking. Scents of mingled woodemanate from the found treasures litteringthe concrete floor, all lying in wait forinspiration to strike. “These balusters arefrom a stairway in the Alpenrose hotel inKetchum, which stood half-abandonedfor the best part of a decade,” said Tom.“They need to find a home, be somethingspecial but I’m not sure what yet.”A row of weathered wooden planksbalance just above head height. “Woodis always interesting to me,” said Tom.“If you look at these two boards you’llsee numbers stamped into them.” Sittinga pre-McDonald’s American butt widthapart, the numbers once directed rodeopatrons to their narrow seats.What this barn has taught Tom is evidentin its new ambience. From the firstpiece he ever built (a rickety side table,whose worth is manifest in its continuedexistence), to the most recent addition(two spectacular armoires that are thecenterpiece of the main living space),his education is tangible. “He built thesearmoires and hutches for me completely

THE ATTIC BEDROOM IS ONE HALF HER (SPARKLING, CLUTTERED, CHARMING)from scratch,” said Lara, adding, “He hasn’tfinished them yet—there should be a piecein the middle. He built the island, all thekitchen cabinets, the grandfather clock.Actually, most everything in here.”Whereas the ground floor is a marriageof the two distinct, yet harmonious personalitiesthat inhabit it, upstairs is a differentstory. Divided by an invisible line, the atticbedroom is one half her (sparkling, cluttered,charming) and one half him (sparse, neat,uniform). Brought together by a magnificentbed—built by Tom, decorated by Lara—theroom reveals many secrets.A passionate animal activist, Lara displaysphotos of her many creatures on herPier One lingerie cabinet, nestled snuglynext to her sparkling bridal veil and glitteringpillows. Her bookshelves groan under thehefty weight of mind-bending medical texts(for her career as a paramedic alongsideher continued education in fire science andpsychology), jostling for space with thrillersby novelists such as Dennis Lehane andRobert Crais. Animal behaviorist TempleGrandin’s work has pride of place, albeit acrowded one, next to works on horses, dressage,languages, design and history.Fittingly on the left side of the bed, Tom’sspace is sparse but fulfilling. The few itemsspeak volumes. His uncle’s desk is literallyetched with the character of Leo Hammond,an Idahoan who participated in the developmentof the Frank Church Wilderness andworked on the Alcan Highway. A simple tabledisplays three McLean Tartans, and a starkwhite stool occupies the ample space in frontof an austere dresser, ornamented plainly bythe numerous certificates Tom has earned inhis career as a firefighter and paramedic.Tom estimates that over the past decade,he has spent 20,000 hours working on thehouse (“Or on knowing that I should be.”).His intuitive use of other people’s cast-offsto create his dream home is both timelyand timeless. In the decades of excess andconsumption that preceded us, the conceptof waste was throwaway. Today, more peopleare looking to re-use, reduce and recycle,returning to sensibilities rediscovered inAmerica’s last Great Depression.Tom’s trusty tools—including an antiquecombination square that belonged to hisuncle and his favorite wooden mallet—unitewith Lara’s instinctive style, peppered by herrock-star roots, to create a habitat that celebratesfamily, heritage, substance and heart.In much the same way as the first intrepidsettlers of this land—who pulled considerablymore than 16-foot beams over their broadshoulders—may have done, the third-generationIdahoan and the death-metal-rockerturned-firefighter/paramedichave found theirutopia in hard work and a deep connectionto this land and their hearts. sVgAND ONE HALF HIM (SPARSE, NEAT, UNIFORM).www.sunvalleyguide.com 19

c a s t l e ’ s c a s t l eby dana duganphotos by thia konigSome dream homes come into being through anarchitect’s vision, while some are rigidly controlled by aclient’s needs. Both ways work.For Joe Castle, 49, a sculptor from Philadelphia, andhis wife, Michelle Feldman Castle, it was a timely combinationof their united desires, a cooperative architectand a helpful builder that transformed a humble structureinto their personal paradise on the prairie.Designed by Joe, the original house was a simpleworking abode set at the mouth of Bellevue’s MuldoonCanyon. “It was meat and potatoes,” Joe said. Almostwholly comprised of a kitchen and a working art studio,the structure was framed by huge Quaker-meetinghouse-styledoors. His family thought he was crazy, butthere at the very end of a dirt road, he had found a placeto be creative and a way of life that suited him.When he fell in love with Michelle, 43, a graphicdesigner from Los Angeles, it quickly became apparentthat he needed to expand.Using clips from magazines, the couple created aone-page pictorial of their vision for architects Williams& Partners, adding images of homes they admired toa photo of the original house, as well as incorporatingdifferent elements that appealed to them—wood, steel,metal, concrete and rebar.www.sunvalleyguide.com 21

22“EVEN THOUGH IT’S CONTEMPORARY, IT’S IN THE STYLE OF FARMS

The finished structure closely resembles the one they laid out inthat picture. Now expanded to 2,300 square feet, the home’s exterioris a striking contrast of wood and corrugated metal. This backdropenhances the setting of Joe’s sculptures in the natural grassesaround the house, many of which are inspired by and incorporateobjects he finds in the surrounding sage-filled hills. The home’s greatestcharm is in this natural cooperation with the environment.Inside, this artist couple’s sensibility and similar aesthetic areapparent in everything from furnishings to an industrial fireplace.The lines are clean and open, with high ceilings and views ofMuldoon Canyon through enormous windows.“It’s a reflection of our environment,” Michelle said of thehome they created. “It’s not unique. We love the elements thatare already here. Even though the home is contemporary, it’s inthe style of farms one has seen in Idaho for a hundred years.”The clean lines and muted colors provide an engaging palletfor displaying a diverse array of simple, graphic and contemporaryartwork. Concrete floors in the great room and master bedroomcontinue the theme of a simple, modern connection to the environment.“That’s our aesthetic,” said Joe. “We’re responsive to theenvironment. The large windows create a sense of indoor/outdoorliving, especially in summer. In the winter, it’s a whole other feel.”A balcony within the house overlooks the great room, its rebarrailing extending from inside to out, encircling the house and endingWe MakeBeautiful FloorsONE HAS SEEN IN IDAHO FOR A HUNDRED YEARS.”at a balcony in front of the master bedroom. The sparse bedroomabsorbs its atmosphere from the sweeping views into the oftenelk-filled canyon. Completing the union of indoors and out, a steelstairway leads down from their balcony into the garden (wherethey were married in 2008), perfect for a quick escape into the wildlands surrounding them. Only the library veers from the modern,organic theme. Filled with family photos tracing their history backone hundred years, it has its own kind of spare coziness.During the remodel, the Castles’ opted for durable materials.“We have dogs and cats, and were on a limited budget, sowe wanted durability,” Michelle said. “We weren’t trying to makea green house, but it came out that way. We wanted minimalupkeep.” Scott Scifres of Powder River Enterprises in Bellevuebuilt the house and was willing to work with new products. Headvised the couple, though, that the most important aspectswould be the windows, heating system and roof, and that theseshouldn’t be scrimped on.Scifres also suggested removing the large, barn-like frontentry. It was headed to the scrap yard until the Castles realized itwas big enough to be a shed. When added to the separate studioand garage Joe had built five years earlier, it completed thecouple’s very own artists’ compound, a place they can create inand live a way of life that suits them both, right at the very end ofa dirt road. sVgMICHELLE CASTLEWall 2 Wall Floor Coverings105 Lewis Street, Suite 104Ketchum726-0791www.wall2wallflooring.comwww.sunvalleyguide.com 23

a last-minute move into their dream home came justin the nick of time for the Bulls. Over the course of ayear, the young family had selected the perfect lot inHailey’s Deerfield neighborhood, drawn up floor plansand watched as workers from Lloyd Construction builtthe structure of straight, contemporary lines.By the end of September 2008, the family hada standout two-story home, which loudly proclaimsthat while you may live in a cookie-cutter neighborhood,you don’t have to check your love, passion andpersonal sense of design at the door.The building project wasn’t the only labor of lovethe family met head-on during the hectic 12-monthrun. A month or so into the process, Karen discoveredshe was pregnant with their second child.And newborn Elliot Bulls wasn’t about to missthe family’s move into their new home. “We got anoccupancy permit 24 hours before Karen went intolabor,” Michael said. “So we were here just one nightbefore she arrived. All we had were cardboard boxesand mattresses on the floor.”Michael and Karen came to the Wood RiverValley for the skiing. The couple—Michael fromsouthern Virginia and Karen from Spokane,Washington—met while living in Ketchum. Boths i m p l e s i m p l i c i t yfound good jobs, Karen with ScottUSA and Michaelwith architects Ruscitto Latham Blanton. “It’s keptme here. I thought I would only be here a year ortwo,” Michael said.Like so many of their new friends, who also camefor the skiing but ended up staying to raise families inthis mountain community, the Bulls ultimately choseto put down roots in Hailey.While they still enjoy the outdoor amenities thevalley provides, they have chosen to remain herebecause of Hailey’s family-friendly atmosphere andthe economic opportunities that allowed them todesign and build the home of their dreams. “For us itwas about the community and the people that we methere,” Michael said. “It’s a great place to raise kids.”by jason d.b. kauffmanphotos by tory taglio24

Landscape DesignConstructionMaintenanceGreat People!726-5267www.evergreen5b.comThough juggling the tandemdemands of pregnancy and overseeingthe construction of their newhome was certainly challenging, theBulls have no regrets. When youcreate the home of your dreams,Karen said, every detail, from thedoorknobs to the cabinets to thelayout, is a decision you made.Experience renting in Ketchum andMichael’s work as a residential architecttaught the couple what they didand did not want in their new home.Most importantly, they felt the houseshould reflect the way they live. Thatmeant an open floor plan.“We wanted to do somethingthat was laid out exactly how wewanted to live with the kids,” Michaelsaid. “We wanted a little room off tothe side where we could put the toysaway, have the kids go.”They also realized that by buildingsmall they could free up financesfor installing the quality, durable interiorfinishes that reflected their personalities.Clean and unclutteredlines on the home’s exterior alsoaided in cost savings. Accordingto Michael, contemporary designmakes cutting costs and simplifyingthings that much easier. “Onthe technical side, the structure andso on, you can simplify. Instead,if you focus on the things you useevery day—the countertops you’retouching every day, the handles, thefaucets—you can pay a little more,because you’re always using them.”The Bulls had a base expectationfor the livable space theyrequired, around 2,000 square feet.The children’s upstairs rooms aresmall, 10-by-10 feet. “They’re no differentthan the bedrooms we grewup in,” Karen said. “Why do we thinkthey need giant spaces?”Michael was convinced theycould achieve a sense of opennessin their home despite its modest size.Tall ceilings coupled with windowsand sliding glass doors that line upwith the expansive backyard makethe home feel larger than it is. Onthe winding staircase to the top floor,open metal handrails further add tothe sense of space.Continuing the seamless connectionto the outdoors, large picturewindows face south on this solar-orientedhome. From sunrise to sunset,streaming daylight makes artificiallighting unnecessary, adding to itsgreen credentials. Asian-style pocketdoors at the entrance to rooms workdouble duty, saving space and allowingin even more natural light.Another smart and sustainabledesign feature is the placement of thebedrooms on the south side of theupper floor. This allows the low wintersun to naturally heat the rooms. In thesummer, the long overhanging roofprotects the rooms from the hot summersun, which is higher in the sky.Ultimately, the design consideredtheir relationship to the indoors andoutdoors and how the home flows. “Wehad lived together long enough to knowwhere we would be during certain partsof the day,” Michael explained.The couple’s broad smiles as theyrelax around the open island betweenthe living room and kitchen, listeningto the harmonious chatter of theirchildren, Elliot and Jack, are a truetestament to the success Michael andKaren have achieved in creating theirown Sun Valley dream home. sVg26 habitat 2010 • sun valley guide

learn from the bullsPlace bedrooms onthe south side to takeadvantage of warmingsunlight or on the northside if you want a coolersleeping arrangement.Consider leaving thewestern side of thehome window-free. Lateafternoon sun makes thisthe hottest side.THE KEY TO YOURDream HomeDeciduous treesshade a home during thesummer, similar to theway an overhanging roofprotects against the hotsummer sun yet allowsthe winter sun in forheating. Once the leaveshave fallen, the sunwarms the house.Though it maysound like aninsignificant detail, theirsmall home office is onthe north side of thestructure, away from thebeating sun. Presto: noannoying glare on thecomputer monitor.NEW CONSTRUCTIONREMODELSRESIDENTIAL& COMMERCIALThe Bulls chosehealthy, no-VOC (volatileorganic compounds)paints. “Both for us andthe workers,” Michaelsaid. “Most of the offgassingoccurs when theguys are putting it on.”The radiant floorheating, enclosed ina simple concrete slab,is very efficient. Theconcrete floor also showsthe dirt—letting you knowwhen to clean up to keepthe indoor air clean andhealthy.PowderRiverENTERPRISES407 GLENDALE RD. • BELLEVUE, ID 83313208.788.9720 • CELL. 208.720.2141FAX. 208.788.9736www.sunvalleyguide.com 27

j olyon Sawrey’s Griffin Ranch housesouth of Bellevue reveals itself inlayers. Walking into the inner sanctumof this environmentally consciousarchitect’s home is a willfullypremeditated journey from public toprivate space.Entering the single-story abode,one is immediately presented witha low-slung, 8-foot-high ceiling. Awarm host, Sawrey prefers to meethis guests with the shake of a handand a friendly smile in a space thatengenders closeness.Through the entry foyer, a perpendicularwall bends the flow ofthe home sharply to the left or right.Here, Sawrey and his wife, Kari,guide their guests to the right, wherethey immediately encounter one ofthe home’s most unique features.Called a “wabi-sabi” column, thegnarled, hand-scraped log pillarseems out of place. But that’s thepoint. Juxtaposed against the restof the modern home, the weatheredcolumn symbolizes the imperfectionsof man.The column is just the beginningof Sawrey’s use of the feng shuiprinciple in his dream home. Thewooden pillar is intended to treatthe flow of energy like that of water,spreading a guest’s energy out andintroducing it to the private, innerhalf of the home. “Kind of like a rockin the river,” Sawrey said.From here, the ceilings openup. Once in the expanded innerembrace of the home, liberatedby the calm energy of the vaultedceilings, a guest is encouragedto relax. The journey has breezedbetween public, semi-public and onfinally into the home’s private, innerheart. “Now you’re in an even biggerspace. I’m welcoming you into eachone of those layers.”by jason d. b. kauffmanphotos by paulette phlipot28 habitat 2010 • sun valley guide

g r e e n g a b l e s29

SAWREY DESIGNED HIS HOUSE IN A RURAL IDAHO,TURN-OF-THE-CENTURY, RUSTIC FARM VERNACULAR.Sawrey is a vociferous evangelist for wellthought-outspaces. Every decision that went intodesigning his home has a clear reason for being.The kitchen, though connected to the living roomand its tall ceilings, is intimate and cozy. “If youand I are going to gather and have a beer or cooksomething, now we’re back under a lower drop ceiling,”he explained. “Now we convene together.”As an architect Sawrey specializes in greenbuilding. His years of experience with alternativeand healthy building systems provide the basisfor his two businesses, Vital Ink Architecture andVital SPEC. His home further reflects this passionfor protecting the environment and being as littleof a burden on the ecosystem as possible.Sawrey designed his house in a “rural-Idaho,turn-of-the-century, rustic farm vernacular”—proving,he feels, that it’s possible to have a home workin a mutually beneficial way with the processesof the natural world. In the past, features used inhis home would have been considered commonsense. But today, many people have forgottenthese lessons.For centuries, homes were oriented to takeadvantage of the warming rays of the sun. But inthe modern age, that lesson has largely been lost.Sawrey oriented the garage and concrete slab infront of his home to allow the sun to naturally burnoff snow. No need to constantly fire up a gassysnow blower or struggle with a snow shovel to keepthe driveway clear.In a similar way, the house jogs in and out atright angles three times on its west side. Eachjut-out shades the next from the hot western afternoonsun. “You’re controlling your views; you’reusing your form as a functional object to work withprivacy and to provide an additional benefit, minimizingsolar heating.” Long, overhanging rooflinesshade windows from the hot summer sun, but allowthe low-angle sun of winter to spread its warmingrays into the home.The outdoor shade porch on the west sideof the house allows the winter sun to extend 23feet into the home, warming the concrete, thermalmass floors. Beneath the acid-stained concrete is6 inches of volcanic pumice and no crawl space.“You’ve seen how pumice floats on water. That’san insulator, there’s air trapped in there,” Sawreysaid. “Our insulation is natural.”Further combining the out-of-doors worldwith the indoor human space, Sawrey has addeda planter in the living room.The concrete floor is cut awayto expose the rich mineralsoil beneath the home. “Theplants are growing right intothe earth.”In leaving nothing tochance, Sawrey is persistent.People are aware theyshouldn’t live beneath powerlines. But how much is toomuch? Preferring not to findout, Sawrey installed a switchat the entrance to the master bedroom that shutsoff all electromagnetic fields that would surroundtheir bodies while they sleep and may have harmfuleffects.All these well-laid plans convince Sawrey thathis and his wife’s health have benefited from livingin this home. “Health is the mind, spirit and thebody. It’s all of it.” sVg30 habitat 2010 • sun valley guide

ThermalTempHeating & Air Conditioning , Inc.Commercial andResidential ServicesHeating and CoolingManagementSystems that saveenergy while maintainingcontinuous comfortlearn from jolyonThe high thermal mass wallsare made from cement wood fiberblock (picture below). These concretefilledblocks come in two-foot-long,one-foot-thick sections and are highlyenergy efficient as well as fire andtermite resistant. They also help coolin the summer and warm in the winter.The focal wall in the masterbedroom is plastered with “healthy”drywall mud (pictured top left). Somedrywall mud contains antifreeze,“That’s probably not something I wantoff-gassing in my home.” Rather thanpaint, the plaster is tinted with organiccoffee from Ketchum’s Coffee Grinder.Creation and InstallationGeothermal Heating SystemsRadiant SystemsSolar SystemsDuct Ventilation Systems“HEALTH IS THE MIND,SPIRIT AND THE BODY.IT’S ALL OF IT.”JOLYON SAWREYThe exterior walls are coveredin natural stucco, free of paint orlatex. This provides long-term weatherresistance and needs little upkeep.Surrounding the home is a30-foot, fire-wise clear zone plantedwith drought-tolerant grasses(www.bcfirewise.com).Sawrey used industrial, barnstyledoors throughout.“If the door is open 80 or 90 percentof the time, why have the swing doorencumber the space?”Want to track the sun’sannual path across the sky?Orient your home so that at 10 a.m.on the morning of the Spring Equinoxthe sun lines up with a window andstreams its rays inside.Consulting &Project DesignMore than 75 yearsexperience in constructionand mechanical designUS Green BuildingCouncil Member4150 Glenbrook DriveHailey Idaho 83333208.788.4560www.thermaltempinc.comwww.sunvalleyguide.com 31

FARMTO TABLEDO YOU KNOWWHERE YOUR FOODCOMES FROM?WHETHER IT ONCELIVED IN YOUR BACKYARDOR GREW UP ON THEFARM DOWN THE STREET,SEEK SUSTENANCEWITH SUBSTANCE.32 habitat 2010 • sun valley guide

BACKYARDBIRDSTHE SENSEAND SENSIBILITYT A KEOF RAISING CHICKENSFLIGHTBy Karen DayPhotos by Paulette PhlipotCheryl Feucht has been raising chickenson her small Camas Prairie farm sinceshe moved here from Ohio last year.33

anine lovers abound in the Wood River Valley,while cat and horse advocates attest theirs is thesecond most popular pet. However, when theHailey City Council passed an ordinance lastyear allowing five live chickens per household,many locals officially added a fourth contestant,succumbing to the feathered love affair blossomingin cities across America. Poultry, however, arethe only backyard pets of the four facing theprobability of ending up on the dinner table.Let me begin by admitting I’m not a “fowl”person. For most of my adult life, I’ve avoidedserious contemplation of all things chicken, exceptthe high risks of fried and the pox. There is goodreason for my ambivalence. As a child, I spentsummers on a farm, 16 dirt miles from Lavonia,Indiana, population 321. Here lived my AuntGrace and Uncle Cedric. Their spanking-whiteclapboard house and well-used tornado sheltersat in the middle of 200 acres of sweet cornand resembled an idyllic Old MacDonald movieset every day but Saturday, when the barnyardbecame a sequel to SAW.The day before Sunday was always bloody—atleast for any chicken doomed as the weekly feastafter our obligatory visit to Lavonia’s oven-bakedPresbyterian Church. I was a nervous child already,and when my aunt picked up the axe and headedtoward the coop, I would invariably sob for apoultry reprieve—to no avail. This barnyard-toplateritual probably explains why I’ve sufferedseveral fashionable but failed attempts as a vegan.I still prefer to eat my eggs in cake. And soit was, until I stepped into the new world ofchicken-mania.“Which came first: the chicken or the egg?” Thisriddle sounds like a philosophical debate betweenDr. Seuss and the Kentucky colonel on a bender.Google, however, offers more than 100,000historical references to the question. Mountingproof attests that chickens are commandingnational attention and enjoying a renaissanceof urban dwelling. Backyard Poultry magazineclaims a circulation of 100,000 and growing. Fortythousand members log on to Backyardchickens.com forums and 15,000 admit to watching TerryGolson’s Boston-based “Hencam.” (This writertoo, strictly as research, was oddly absorbed inthe Sisyphean trials of one showy crested Polishwhose bouffant hairdo is as bold as her namesake,Tina Turner.) USA Today, Washington Post, TheNew York Times and even that literary bastionThe New Yorker have all carried stories on theCcurrent hen-keeping craze.Our own valley stumbled into the nationalspotlight when Community School studentsraised 16 fuzzy chicks in a highly orchestrated,experiential banquet of the food chain gonewrong. The eighth-grade project faced criticismand possible legal consequences as a Virginiabasedanimal protection organization accusedthem of animal cruelty.No, really, it’s true. And too bad the poultryadvocates didn’t call me first. As a humanitarianjournalist, I could attest those chickens atebetter and suffered less than most people I meettraveling the Third World.What explains this resurgent interest inbringing home chickens and the bacon? Theeconomy? Sustainability? Peer-poultry pressure?Fairfield residents Cheryl and Richard Feucht,amidst 50 pecking hens, explain. “We likeknowing where our food comes from and whatit has eaten—before we eat it.”The Feuchts moved from a large city in Ohioto the Camas Prairie a year ago. The wide-openvistas of southwestern Idaho offered them moreroom for growing food and animals than theycould imagine back in their Midwest county of500,000 people. Camas County brags 1,000residents and the town of Fairfield, 400. Cheryland Richard’s tidy ranchette nestles close to thefoothills, looking on treeless horizons that bleedinto an eternity of purple-and-blue shadows.With rabbits, Blue Slate turkeys, chickens and alarge garden, the Fuechts are living the proverbialcity-slicker’s dream of moving back to the land.But who knew dreaming was such hard work?Their chicken flock began with a trip to D&Band the purchase of 90 identical yellow chicks($3.50 each). A picture chart assured that theywere taking home two different breeds and mostlypullets (females under 1-year-old). Much likefortune telling, sexing chicks is a complicated,mystical process that demands a good deal offaith and patience from paying customers. TheFeuchts, after a year of fresh drumsticks, somelocal bartering for red meat and a 10 percentnatural death rate, now maintain a winter flockof about 50, including 14 enthusiastic roosters.Only darkness or death can stop these malesfrom strutting their stuff. With puffed chests andcrimson combs, these loud braggarts ensure theeggs are fertilized. Their sole purpose is to annoyand refurbish the flock. The closest neighbors,along with five buffalo wandering their yard, livetwo merciful acres away. “Dawn can be wicked,”Richard said, shaking his head.We walk among shiny Black Australorps andrare Buckeyes, all brown and fat. “Roasters andlayers,” as Richard calls them, these hens peckendlessly at invisible gems around our feet, theirsoft cooing and clucking a kind of soothing agriwhitenoise in the prairie’s silence. The wind isuncommonly quiet. Richard notes that if the flocksurvives this first winter, they will earn the titleof “preservationist” breeders.34 habitat 2010 • sun valley guide

“We chose Buckeyes not by coincidence,” he said.“Ohio is the Buckeye State.”“I don’t even like eggs,” said Cheryl, steppinggingerly among the Australorps. Yet she commutesto Hailey for her day job at Power Engineers andreturns home each night, looking forward to chickenchores. “I enjoy having them around. It’s relaxing.And they taste so much better than store-boughtchickens.” The conversation is beginning to swaydangerously close to sharp objects and an ugly Aunt-Grace flashback. “I prefer fish,” I add abruptly. Forthe record, no chickens were harmed in the writingof this article.“The smaller the comb, the better the chicken willwinter,” said Richard, a third-generation farmer.This will be the first winter for the Feucht flocks, andthe couple openly wonders what will happen, “as thesnow drifts higher and the fence gets shorter.”The Australorps’ black plumage glistens greenand purple, obsidian in the sun. Originally fromAustralia (and named as if they were a baseball team),the breed is calm, friendly and offers dependablecaches of light-brown eggs. Inspecting the nests, I feela childish excitement finding two eggs in the straw.“Production goes up as the days get longer—and viceversa,” Cheryl said. “What we don’t eat, we sell ortrade.” When the nearest grocery store is 25 milesaway, raising chickens makes egg-cellent sense.However, the romance of turning your patio intoa barnyard should not be exaggerated. Chicks arelike toddlers: God made them tiny and cute so youdon’t kill them for demanding so much attention.Hatchlings must be kept warm for four weeksin incubators or homemade adaptations. A bathtubworks. Line it with cardboard or wood shavings,apply a heat lamp until the temperature hits 90 degreesFahrenheit (be vigilant, or you will find a tiny meal ora bonfire in your bathroom). Feed, water, clean andrepeat, repeat, repeat while adjusting the temperaturedown one degree each day and thinking it would bemore practical to fill your bathtub with goldfish. Thejoy of wing clipping awaits. Twice. Next, coop androost construction—or better yet, buy a ready-made,shipped-to-your-door plastic Eggloo.One must also consider economics, but not tooclosely.In 1948, a dozen eggs cost 55 cents. The averagefamily earned less than $10 a day or the equivalent of17 dozen eggs. No wonder so many housewives sawthe economic genius of adopting chickens. The term“nest egg” actually originated with this homespunmethod of earning extra cash. Today, a dozen massproducedeggs cost as little as $1.29. Factored forinflation, that’s $7.I didn’t expect math in a chicken story, but Iestimate the cost of raising your own dozen eggscould buy you a tank of gas (or cost you a homeif you’re inept with the heating lamp). The priceof cheap food, however, isn’t cheap. The carbonfootprint of that drumstick you’re eating maybe huge. Don’t forget to savor the taste of thepesticide-laden feed, growth-hormone additivesand chemically injected preservatives.CHICKS ARE LIKE“WE LIKE KNOWINGTODDLERS: GOD MADEWHERE OUR FOODTHEM TINY AND CUTECOMES FROM ANDSO YOU DON’T KILLWHAT IT HAS EATEN—THEM FOR DEMANDINGBEFORE WE EAT IT.”SO MUCH ATTENTION.CHERYL FEUCHTwww.sunvalleyguide.com 35

home. garden. life.SUSTAINABLESUSTENANCEPOULTRY WITH PLUCKUPCYCLED DÉCORGREEN BUSINESSONE COPY FREE2010Complete "Worry Free" Auto Body RepairWe Handle All The DetailsInsurance Claims • TowingRental Cars • Pick-Up/DeliveryWe Fix It Fast!Expert Color Matching • Dings & DentsFrame Straightening • Fiberglass RepairClean & Comfortable Office With Customer Lounge AreaState-of-the-Art Full Down-Draft Paint BoothDick York 208.788.4016 Clint EamesWoodside Industrial • 4111 Glenbrook Dr. • Hailey, ID 83333impactsv@gmail.comINSPIREFOUR DREAM HOMESGUIDEA HARDHABIT TO BREAKThanks to you we are 4 issues strongRead them all at svguide.com/habitatYour LocalSports SpecialistAnthony M.Buoncristiani, M.D.Dual Board Certified inORTHOPEDIC SURGERY &SPORTS MEDICINEFellowship trained in SportsMedicine, Shoulder & KneeArthroscopic Surgery100 Hospital Drive, Suite #107Ketchum, ID • 83340(208) 622-3311 • (800) 359-4258Nutrition alone is reason enoughto eat organic and local, insists DickSprings. He and his wife, Melinda,founded the Sustainability Center inHailey where most of the food hastraveled no more than 50 miles to getto your plate. “One fresh egg has 7percent more beta carotene, two-thirdsmore vitamin A, twice the Omega 3s,three times the vitamin E, with onethirdless cholesterol and one-quarterless saturated fat,” said Dick. All thisgood news is available for about $5 adozen (no wing-clipping required) at theSustainability Center, Idaho’s Bountyand local grocery stores.Hailey residents Jack and ConnieMcCabe are not into chickens for themoney or the meat. “It’s an interestingand enjoyable experiment,” says Jack.Comfortably retired, living two blocksfrom Atkinsons’ grocery store, theyreadily admit convenience played nopart in their decision to test the cityof Hailey’s new ordinance. “Chickensneed pet-sitters,” Connie said, “so wedon’t travel that much.” Their beautifullyremodeled 1920s home and immaculatelandscaping offer no hint of livestock.Theirs is designer barnyard décor—asare their chickens. No ordinary roastersneed apply at this address—imagine Rio’sCarnival on a Paris runway.Bubbles is a champagne-colored BuffOrpington. I fight the unadvised urgeto stroke her down coat, fluffy andluxurious as light mink. La Fonda is asilver-laced Wyandotte, inspired by acharacter in Napoleon Dynamite. She is afeathered variation on Victoria’s Secret inblack, white and red. A Rhode Island Redis called Fifi Deux, carrying the mantlefor an earlier and beloved predecessor.Another black and white, a Barred Rock,closely resembles the Wyandotte, butclearly resides at the bottom of thepecking order. Her name is Rodney King,and she suffers from mild intimidationand rejection, especially from a showycaramel-colored light Brahma rightlycalled Nemesis. This she-devil-hen wearsfeathers on her feet and acts like she’scovered in diamonds.Touring the coop, Jack points out hisviewing bench. He sits here on summerevenings with a glass of good merlot,watching his chickens cluck happilyaround their luxury digs. The bench isnow covered in snow, but I take a seatanyway.This poultry reality show offers farmore interesting fare than anything ontelevision. sVg36 habitat 2010 • sun valley guide

source habitat7 DAYS TO SUSTAINABLE SUSTENANCETrevon Milliard, Kraftconnoisseur, embarks on aweek of eating sustainably.Photos by David N. Seelig.Trevon traded his usual pre-packaged menu for fresh, sustainable cuisine.Among many other culinary delights, he produced this succulent beef roast,baked with Idaho russet potatoes, yellow onions and organic cherry tomatoes.I’m that guy you see at Albertsons piling10 boxes of Pasta Roni onto the conveyorbelt for $10.Weekly specials determine my week’smeals, always have. I try to eat healthily,rarely succumbing to candy, chips, sodaor other goodies. But my concern hasnever extended beyond my body andwallet to the more altruistic purposeof “sustainability.” Perhaps that’s whatprompted my editor to suggest I not justwrite about “how to eat sustainably inthe Wood River Valley” (as originallyplanned), but become the lab rat in myown experiment.Challenge accepted. I would eatsustainably for one week.First up: Determine the parameters of“sustainable food.” Presented with myassignment, I immediately concluded thatsustainable meant all-local food. My firstthought was, “I’ll be washing down a lotof potatoes and onions.”When I moved to Idaho in late August,I bought a five-pound bag of spuds inthe spirit of donning my new Idahoanidentity. A month later, I broke the bag tieto discover more sprouts than potatoes.For a guide to my presumed sustainablesuffering, I turned to John Turenne. Hiscompany, Sustainable Food Systems, hasled more than 25 American schools andhospitals (including St. Luke’s Wood RiverMedical Center) through the voluntarychange of offering sustainable meals.Turenne’s fi rst words were reassuring.Eating only locally produced food setsthe bar too high. It establishes anunreasonable expectation of how tolive. While it can be done for a weekby eating seasonally, the question is:Can you consistently live that way?Some things, like coffee, aren’t grownanywhere in the entire United States.Going by the local-only rule meansyou’d never drink a sip again.www.sunvalleyguide.com 37

If you believe inLiving Green...Take a look atGreat AmericanLocally &sustainablyharvestedRescued frombuildingsabout to bedestroyedRepurposedinto anHeirloomI quickly discoveredthat shoppingsustainably meansfrequenting multiplelocations and buyingfood in its raw form.No pizza rolls orfrozen dinners for me.According to Turenne, sustainability isn’t only aboutsustaining the local economy; it’s about sustaining a person’shealth, the world’s environment and social well-being, too.To best achieve this, he sets out four pillars of sustainablefood: economic, environmental, social and nutritional. “Ifyour choice supports and promotes any of these you are onthe right track. Just try to do as much ofthese as you can.”`Going back to the coffee example,locally grown beans aren’t available,but you can support a local roaster likeLizzy’s Fresh Coffee in Ketchum. Thebeans aren’t local, but by purchasingLiz Roquet’s organic, fair-trade beans,you’re meeting three out of the fourpillars.Armed with my four pillars, myexperiment began.I quickly discovered that shoppingsustainably means frequenting multiplelocations and buying food in its rawform. No pizza rolls or frozen dinnersfor me.Moving beyond the freezer aisles of Albertsons andAtkinsons’, I was surprised to discover an array of foodsfitting my assignment, including organic options for almosteverything. And you can’t miss the Idaho produce. Bothstores loudly and proudly promote their Idaho apples, pears,Our Unique store is located at401 S. Main Street, Bellevue208 578-3555 • galog.com1 2Trevon’s top 3 sustainable mealsHomemade cheese pizzaMade with whole wheat crust fromCanyon Bounty Farm in Nampa,marinara sauce from Nonnas LLCin Hailey and Idaho white cheddarcheese from Ballard Family Dairy &Cheese in Gooding.Banana bread French toastMade with gluten-free chocolate walnutbanana bread from Pastries witha Purpose in Hailey, brown eggs fromChurch’s Backyard Farm in Banks, 2percent milk from Cloverleaf Creameryin Buhl, nutmeg and cinnamon.38 habitat 2010 • sun valley guide

potatoes and onions, which are usuallypretty cheap.But to get locally produced stapleslike eggs, milk, bread, cheese, meat andwhatever is available for the time ofyear—especially in the dead of winterwhen farmers’ markets aren’t an option—the co-ops offer a good alternative.Dick and Melinda Springs startedThe Sustainability Center in Hailey lastyear, running it out of an old, whiteForest Service building with green trimon River Street.Walking into the center, I am greetedby a mingled mix of aromas, earthysmells reminiscent of a farm. Food hereisn’t hermetically sealed, but insteadis strewn out in grouped displays, thesmells allowed to meander freely insidethe chilly building.Behind a makeshift cashier’s stand sitsDick Springs. A yellow legal pad used forjotting down sales is perched on a glasstable next to a hand-held calculator.Behind Springs stand two tall freezers fullof free-range, grass-fed chickens from hissouth-county Kelok Illahee Farm. A fivegallonjug of Vee Bee Honey from QuigleyCanyon sits on another table, along withno-spray potatoes, winter squash andspecialty preserves from Carey.Most of the food comes from within25 miles. Springs adheres to the locavorephilosophy, and believes people can andshould eat entirely local. “What didpeople do here in the 1880s?” he asked.“Would you have to give some things up?Yes. But these are things that can be done,that were done.”Local food usually meets all fourof Turenne’s sustainable pillars. Beingnaturally grown makes it environmentallyfriendly and nutritional. The food doesn’thave to travel across the continent, makingthe carbon footprint a lot smaller. Andlocal farmers largely employ sociallyacceptable practices. To find out for sure,Springs said, just ask. “I can give youalmost every farmer’s life history,” hesaid. “I can vouch for everything. That’sone thing we sell unspoken here, trust.”The longer-standing co-op of the area3Cheese hamburger and friesMade with grass-fed ground beeffrom Mesquite Cattle Co. in Middleton,white cheddar from Ballard FamilyDairy & Cheese in Gooding, RosemaryWhole Wheat Beer Bread from FairMountain Farm in Fairfield, and Idahorusset potatoes.is Idaho’s Bounty, which has a userfriendlyWeb site www.idahosbounty.org, for perusing all its fruits, vegetables,herbs, dairy products, meat, bread andmuch more. Weekly orders can be filledonline and groceries picked up in eitherHailey or Ketchum. The Web site alsooffers producers’ information for everyitem, giving the location and even contactinformation.That type of intimacy with my foodwas the most fulfilling aspect of thisexperiment. I spent about 30 percentmore than usual ($99 compared to $76for my weekly bargain items), but noneof my meals were pre-prepared in frozenpackages with ingredient labels readinglike a foreign language. And my dinnersusually lasted multiple nights because Ihad to prepare them from scratch in largequantities, and they were more fulfilling.When I opened the oven that first nightand peeled the aluminum foil off the edgeof the 2-inch-deep pan—steam foggingmy glasses—I could easily identify everyingredient that lay cooked beneath: beef,yellow onions, russet potatoes and organiccherry tomatoes, with a little salt andpepper. Nothing else. The smell leapt out ofthe pan, and the pool of juices within wasjust a coalescence from the foods, no wateror preservatives added. When it came tothe taste, I had never enjoyed potatoes thismuch—besides French fries, of course.And this was just my Monday dinner. Ihad six more days to go. What would mynext creation be? Banana bread Frenchtoast? Homemade pizza?In reality, a 30 percent increase is toomuch for me to endure week after week.However, I went from one extreme tothe other: bargain buyer to sustainableshopper. Not everyone needs to take sucha giant leap. Just start with a hop.I’m not going to boycott Totino’sfrozen pizza, Velveeta or my favorite boxof Pasta Roni—Angel Hair Pasta withHerbs. But I’ll definitely be buying someof my weekly items with sustainability inmind and, as Turenne put it, trying to doas much as I can. That food was far moreenjoyable anyway. sVgTheRenovator, IncGeneral ContractingFine HomesCustom RemodelsBeforeAfterAll Types ofHome and CommercialRemodel & RepairInterior Sheet-RockPainting & RepairRepair & ReplacementofDoors & WindowsElectric & PlumbingCabinet & FloorExterior Trim & SidingExterior DeckingRobert WheelerP.O. Box 1751 • Hailey, Idaho208.720.4112www.sunvalleyguide.com 39

FARM TO TABLEMARKETPLACEVeeBee HoneyandPOLLINATIONQUIGLEYCANYONLOCAL HONEYAvailable atThe Wood RiverSustainability CenterScott & Julie VanDerwalkerBuhl, IdahoOfce 208-543-4723Located in theOld Forest Service Shop Building788-8508308 S. River St. HaileyWednesday & Friday 12-4Saturday 10-4For over 15 years the Sawtooth Botanical Garden hasbeen a resource for the Wood River Valley. Through oureducational programs and demonstration gardens we'veinspired all levels of gardeners in environmental stewardship.Learn about our current program offeringsand membership benefits at sbgarden.orgGIMLET ROAD AT HIGHWAY 75 • KETCHUM, IDAHOVISIT WWW.SBGARDEN.ORG • 208-726-9358LAVA LAKE LAMBDeliciousrave reviews from chefs and food editors across the countryHealthygrass-fed, all-natural and organic lambSustainablenationally recognized conservation workVisit our website to learn more: www.lavalakelamb.comWe’ll FeedYour Body&Soul...with locally produced,sustainable & organichouse-made cuisinewww.CKsRealFood.comLunch: Mon-Fri•11am-2pmDinner: 7NightsaWeek•5-10pm320MainSt.South•Hailey•788.1223South • 40 habitat 2010 • sun valley guide

FARM TO TABLEMARKETPLACEAvailable atAward-Winning Organic WinesKetchum, Hailey & Bellevuehttp://www.holesinsky.comCome visit us for a tasting!Grass fed lambArtisan Sheep’s Milk Cheesefrom our family ...our farmTO YOUOUR FARMING PRACTICES ARElow-impact, low-carbon imprintAND UTILIZE RENEWABLE GRAZING PRACTICES.Shoshone, ID • 208-481-0590JUNEFarmers’ Markets OCTOBERTHRU• Local, Sustainable Agriculture• Featuring Fresh, Locally GrownProduce, Dairy and Meats• Artisans & Fine Craftsmen• Live MusicFarm Grown and Artisan offerings this year include:Local fruits and vegetables, sheep cheese, starts for your garden, wine, grass fedbeef, chicken, elk meat, herbal remedies, candies, sausage, jams, honey, pies,lemonade, BBQ ribs, jewelry, pottery, photos, lotions, alpaca and much more!KETCHUM Tuesdays 2:30 to 6:00Full length of Fourth St. Between East & Alpinewww.wrfarmersmarket.orgHAILEY Thursdays 2:30 to 6:30200 Block of N. Main St., West SideAntler ArtPens • Salt & Pepper ShakersKnives • LampsVelvet Antler ProductsFood Supplements • Pet SupplementsGame Bird HuntingPackages AvailablePRIVATE RESERVE HUNTING 9/1 - 4/15YOUR ëDOG WELCOMEFresh All NaturalElk Meat Available by the PoundSTEAKS & BURGERSJERKY • STICKS AND MOREGail 208.404.9632 Calvin 208.404.9633577 S. 2100 E. • Hazelton, ID 83335 jcansley@cabullranch.comOpen RangeBeefOur free-range cattle enjoy their lives grazing on mountain and valleygrasses during the warm months of the year and are fed a diet of locallyraised alfalfa and grass hay during the cold months. This all natural beefis raised the old fashioned way; antibiotic and implant free. They are alsocarefully monitored and finished on natural grains and forage to provideincredible flavor, tenderness and quality.Also available atNurtured by Bingham Ranch &Chickadee Creek RanchTo Order call(208) 731-0079 • (208) 731-2716For those of you who dare to care about...your HEALTHyour ENVIRONMENTyour COMMUNITYAdvertise in our Marketplace each issue of theDISCOVER MOUNTAIN LIFEFor more information call 208.726.8060GUIDEwww.sunvalleyguide.com 41

FARM TO TABLEMARKETPLACEWorth the Tripthis SpringYOUR BULK GARDEN SEED STOREGooding Garden Shoppe, 102 Main St.Gooding, ID 83330 • (208) 934-4233www.goodinggardenshoppe.comRollingEuropeanin DoughPastriesRetail BakeryLarge Orders WelcomeClassic CakesBreakfast & LunchDaily Lunch Specials7th & Warm Springs • Ketchum208-720-4096M ARKETTHEATELKHORNSPRINGSnatural &organicproductscompetitivelypriced & extensiveselectionContemporaryAmerican CuisineCreated with freshestlocal and seasonalingredients.FeaturingOpen Range beefIDAHOSTATEliquordispensary208-622-5400OPEN 8AM-8PM DAILYDirections: From Sun Valley Road & Saddle Road-Drive by Dollar Lodge on old DollarRoad • Right on Elkhorn Road to Village Way • Left into Elkhorn Village on BadeyanaOpen Nightly at 5:00726-4660 • 520 East Avenue N., KetchumReservations at www.ketchumgrill.com 42 habitat 2010 • sun valley guide

FARM TO TABLEMARKETPLACEMARKETGet closer to your food.Buy fresh.Buy local.KETCHUM • HAILEYBELLEVUE•L O C A LO R G A N•I CI CL O C A L••O R G A N•L O C A LO R G A NI C•The Water Store400 SUN VALLEY ROAD SUITE 103KETCHUM, ID 83340208.721.7707WWW.KOKUAWATER.COM30 DAYFREETRIALChange Your Water, Change Your Life.www.sunvalleyguide.com 43

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