Fall in focus
November 16, 2007
A fun fall running race took place on Nov. 4, benefiting the nonprofit organization Tomorrows Voices. The Sunday morning 5K drew approximately forty runners for a brisk jaunt around the west side of Aspen. Runners set out from Paepcke Park, heading uphill toward Marolt Barn and Aspen Valley Hospital before looping around the bike path alongside 82 and back down Hopkins Avenue. It was a tough course, confided first-place female finisher, Megan Lund. The fleet-footed Lund ran the St. George Marathon in Utah last month in 2 hours, 41 minutes, earning herself a spot in the womens Olympic Marathon Trials in Boston next April.Race organizer Piper Foster was pleased with the turnout for the second annual event, which included many runners from Aspen and Basalts cross-country teams. Chiara del Piccollo who placed sixth in the state at a cross-country race the weekend prior also participated in the Tomorrows Voices run with friends.Tomorrows Voices is dedicated to helping middle and high school students in the Roaring Fork Valley find their civic voice through ethical and intellectual education. Through seminars and training, they provide supplemental education, annually serving 1,000-plus students and teachers.For more information visit http://www.tomorrowsvoices.org.
Carbondale local Cory Didier graciously opened her home for a culinary class last Tuesday night. Chef Dava Parr of Paonia offered instruction for a Thanksgiving 201 Menu to a dozen aspiring chefs. Dava founded Fresh & Wyld, a local and organic produce company. She works directly with farmers to provide the freshest ingredients in season. For the cooking class, she used the fall bounty to prepare harvest-themed dishes. The group learned to brine a turkey, create and bake brown rice/sesame crackers from scratch, prepare a delicious mesquite corn bread and create stuffing with onions, celery, sweet Italian sausage and more.For Janine Cuthbertson of El Jebel, it was a treat to learn from Dava in a casual cooking class setting. Janine is a regular subscriber to Fresh & Wylds box program. Each week, she has a box of fresh vegetables, herbs, orchard fruits, salads and greens delivered to her door replete with recipes pertaining to the items inside.Jessica Connolly planned to adopt some of the recipes from Davas class for her own Thanksgiving dinner, namely the pumpkin crme brulee dessert.After preparing the multi-dish feast Tuesday night, Dava and her pupils sat down for a Thanksgiving dinner, enjoying the fruits of their labor.
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