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Blog & News
State 1332 Waiver Reinsurance Proposals: Wisconsin Releases Draft 1332 Waiver Seeking $170 Million in Pass-Through FundingMarch 30, 2018:
Please visit our 1332 Waiver Reinsurance resource page for the most current information about state 1332 Waiver Reinsurance activities. We will continue to update this resource as new developments occur.
Seven states—Alaska, Minnesota, Iowa, Oklahoma, New Hampshire, Oregon, and Wisconsin—have released 1332 State Innovation Waiver Applications seeking federal pass-through funding for state-based reinsurance programs.
|Three Types of Reinsurance Programs
The reinsurance programs proposed in the 1332 Waivers are of three different designs. Iowa, Minnesota, Oklahoma, New Hampshire, Oregon, and Wisconsin's proposals are traditional reinsurance programs where claims in a specified corridor (e.g. $50,000–$250,000) are paid, minus a coinsurance rate; Alaska's program is condition specific, with the state paying all claims for individuals with one or more of 33 specific conditions; and Idaho's program combines state-funded, condition-specific reinsurance; condition-specific Medicaid eligibility for individuals below 400% FPL with complex medical needs; and individual-market premium and cost-sharing subsidies for individuals below 100% FPL.
A seventh state, Idaho, released 1332 and 1115 waivers requesting condition-specific Medicaid eligibility for individual-market enrollees with complex medical conditions; the state also created a state-funded, condition-specific individual market high-risk pool.
As of February 20, 2018, three states have received approval of their 1332 Waiver reinsurance proposals (AK, MN, and OR), two states (OK and IA) submitted and withdrew their applications, one state (NH) did not submit its application after releasing a draft for public comment, and one state (ID) has released dual 1332/1115 Waivers for comment with the intention of submitting formal applications to CMS in 2018.
Below is a table comparing the design details and waiver status for each state's proposed reinsurance program and a timeline of 1332 Waiver reinsurance proposal developments..
|Alaska Comprehensive Health Insurance Fund
|Minnesota Premium Security Plan
|Iowa Stopgap Measure (ISM)
|Oklahoma Individual Health Insurance Market Stabilization Program (OMSP)
|New Hampshire 1332 Waiver Reinsurance Plan
|Oregon Reinsurance Program (ORP)
|Wisconsin Healthcare Stability Plan (WIHSP)
|Idaho Complex Medical Needs Waiver
|Reinsurance Type
|Condition-specific reinsurance
|Traditional reinsurance
|Traditional reinsurance
|Traditional reinsurance
|Traditional reinsurance
|Traditional reinsurance
|Traditional reinsurance
|Condition-specific Medicaid eligibility, condition-specific reinsurance
|Reinsurance Corridor
|All claims from policyholders with one of 33 specific medical conditions
|$50,000 – $250,000
|$100,000 – $3,000,000
|$15,000 –
|$45,000 –
|$50,000 – $250,000
|$25,000 –
|Coinsurance Rate
|80% / 20%
|85% / 15%
(Claims > $3 Million: 100%)
|80% / 20%
|40% / 60%
|50% / 50%
|At least 20%
|Legislation Enacted
November 7, 2016
April 4, 2017
|No applicable state legislation
June 6, 2017
July 10, 2017
July 5, 2017
February 27, 2018
April 6, 2017
Enacting state legislation for waivers expected April 2018
|Waiver Status
May 5, 2017
Approved September 22, 2017
Signed October 16, 2017
June 12, 2017
August 22, 2017
Amended September 22, 2017
Withdrawn October 23, 2017
August 16, 2017
Withdrawn September 29, 2017
|Draft waiver released for public comment July 19, 2017
August 31, 2017
October 19, 2017
|Draft waiver released March 13, 2018
|1332 waiver released for public comment November 1, 2017
1115 waiver released for public comment November 22, 2017
|State Funding
|$55 million annually
(51.6% of total)
|$271 million annually
(61.9% - 66.3% of total)
(0% of total)
|$16 million in 2018
$230 million over five years (14.2% of total)
|$32 million annually (71.4% of total)
|$90 milion in 2018
$1.1 billion over ten years (68.5% of total)
|$30 million in 2019
|$16 million in 2019 for state-funded high risk pool
|Source of State Funds
|$55 million in initial funding from General Fund, then funded via assessments on all insurers:
• Health: 6% of gross premiums less paid claims
• Title: 1% of gross premiums
• Other: 2.7% of gross premiums
|Dedicated funding from Health Care Access Fund (financed via 2% provider assessment) and General Fund
|No state funding
|Assessment on premiums charged by all health insurers and reinsurers
|Annually-determined assessment on health insurers per covered life, necessary to fund reinsurance pool
|1.5% assessment on fully insured commercial major medical premiums
|State general fund
|Net losses of state reinsurance pool funded by annually-determined assessment on insurers
|1332 Funding Request
|$51.6 million in pass-through funding
(48.4% of total)
|$138 - $167 million in pass-through funding
(33.7% - 38.1% of total)
|$70 million in pass-through funding for reinsurance in 2018 (100% of total)
$396 million total waiver funding in 2018
|$309 million in pass-through funding in 2018
$1,395 million over five years (85.8% of total)
|$12.8 million in pass-through funding for reinsurance (28.6% of total)
|$35.66 million in 2018
$356.6 million over ten years (31.5% of total)
|$170 million in pass-through funding in 2019 (85% of total)
|$0 for reinsurance. $613 million in 1332/1115 waiver funding
|1332 Funding Received
|$58.5 million (2018)
$332 million (2018-2022)
|$130.7 million (2018)
$1.003 billion (2018-2020)
|$54.5 million (2018)
|Marketplace Type 1
|Federally-facilitated Marketplace
|State-based Marketplace
|State-partnership Marketplace
|Federally-facilitated Marketplace
|Federally-facilitated Marketplace
|State-based Marketplace with Federal Platform
|Federally-facilitated Marketplace
|State-based Marketplace
|Medicaid Expansion Status
|Expanded Medicaid 2
Medicaid 3
|Expanded Medicaid 4
|Did not expand Medicaid
|Expanded Medicaid4
|Expanded Medicaid
|Did not expand Medicaid
|Did not expand Medicaid
3-13-2018 Wisconsin releases Draft 1332 Waiver Application. Wisconsin released a draft of its 1332 Waiver Application, seeking $170 million in federal pass-through funding for its state reinsurance program, the Wisconsin Healthcare Stability Plan (WIHSP). The state anticipates that if approved, WIHSP would reduce 2019 individual market premiums by 10% relative to premiums if the plan were not approved.
2-6-2018 CMS sets Alaska and Oregon pass-through funding for 2018. CMS notified Alaska that the state would receive an estimated $58.5 million in pass-through funding for reinsurance in the 2018 calendar year. CMS had initially determined that Alaska would receive $48.3 million in pass-through funding for the state's reinsurance program. Oregon will receive $54.5 million in pass-through funding for its reinsurance program, nearly $19 million more than the $35.7 million it was set to receive as of its waiver approval.
1-26-2018 CMS sets Minnesota pass-through funding for 2018. CMS notified Minnesota that the state would receive an estimated $130.7 million in pass-through funding for the state's reinsurance program in calendar year 2018. This was $8.5 million less than the $139.2 million specified in CMS's initial waiver approval.
11-2017 Idaho released its draft 1332 and 1115 Waiver Applications. Idaho released draft 1332 and 1115 Waiver Applications for public comment. The proposed program is a novel combination of a new Medicaid eligibility category for individuals below 400% FPL with complex medical conditions; a state-funded, condition-specific individual market high-risk pool; and extending individual-market premium tax credits and cost-sharing reductions to individuals below 100% FPL. The state projects that their proposal will cover an additional 21,000 individuals while reducing total federal expenditures by $2 million.
10-23-17 Iowa withdrew its 1332 Waiver Application. Iowa's Insurance Commissioner Doug Ommen withdrew the state's 1332 Waiver Application, citing overly restrictive 1332 Waiver requirements that prevented the state from implementing its Stopgap plan under terms that would be workable for the state.
10-16-17 Minnesota accepts 1332 Waiver terms. Minnesota Governor, Mark Dayton officially accepted the Special Terms and Conditions for the state's 1332 Waiver, though he reasserted his strong disagreement with CMS's interpretation of federal law that led to its decision to not pass through federal savings on funding for the state's Basic Health Plan (BHP), MinnesotaCare. Gov. Dayton specified that in signing the STCs, he was not waiving Minnesota's right to the full amount of its federal BHP funding based on the state's argument outlined in an October 4 memo to CMS.
9-29-17 Oklahoma withdrew its 1332 Waiver Application. Oklahoma notified CMS that it was withdrawing its 1332 Waiver Application. Oklahoma blamed CMS for missing a mutually-agreed-upon September 25 deadline for approval necessary for the state to implement its reinsurance program before the 2018 plan year. CMS had previously determined the application to be complete and indicated that approval would be forthcoming by the September 25 deadline. The state plans to seek a 1332 Waiver for reinsurance in future years.
9-22-17 CMS approved Minnesota's 1332 Waiver. CMS has approved Minnesota's 1332 Waiver Application, giving the state $139 million in pass-through funding for reinsurance in 2018, and a total of $1 billion in funding over five years. This is the amount the federal government will save in premium tax credits and cost-sharing reduction payments due to Minnesota's reinsurance program. However, as Gov. Mark Dayton anticipated in a September 19 letter to Secretary Price, CMS will not pass through the money it will save on funding for the state's Basic Health Program (BHP), MinnesotaCare since BHP funding is based on 95% of the amount of premium tax credits and cost-sharing reductions that would have been provided to BHP enrollees. Though CMS does not specify how much funding the state will lose for MinnesotaCare, Gov. Dayton claims that the state would lose $369 million in BHP funding over two years, more than it would gain in pass-through funding for reinsurance. The state has 30 days from receipt of the approval letter to accept or reject the terms of approval.
9-17-17 Iowa submitted an amendment to its 1332 Waiver. Iowa provided a supplement to its 1332 Iowa Stopgap Measure to increase the cost sharing subsidies available to individuals with incomes between 133–150% FPL. The state expects that the additional subsidy will increase participation of young, healthy individuals in its individual market, improving the risk pool and keeping premiums down. Because of this improved risk pool, the state is decreasing its reinsurance pass-through funding request from $80 million to $70 million.
8-31-17 Oregon submitted its 1332 Waiver Application. Oregon's waiver seeks pass-through funding for its reinsurance proposal. $90 million in annual state funding for reinsurance plan is paid for through a 0.3% assessment levied on major medical premiums and through excess fund balances in two state programs. The state is seeking more than $30 million annually in federal pass-through funding. The reinsurance plan has a coinsurance rate of 50% and a cap of $1 million. The attachment point is to be determined.
8-16-17 Oklahoma submitted its 1332 Waiver Application. The Department of Health and Human Services submitted Oklahoma's 1332 waiver, the Individual Health Insurance Market Stabilization Program (OMSP). The OMSP will have a broad corridor of $15,000 – $400,000 and will be largely funded with federal pass-through funding, with a smaller portion coming from a state assessment on health insurers.
8-1-17 Minnesota released preliminary individual market premiums. The Minnesota Department of Commerce published anticipated premium increases by health plans with and without reinsurance. With state reinsurance, plans expect that 2018 premiums could be modestly higher (largest increase 11.4%) to substantially lower (largest decrease 40.8%) than 2017 premiums. Without state reinsurance, plans project much larger increases in 2018 premiums.
7-19-17 New Hampshire released its Draft 1332 Waiver Application. The New Hampshire Department of Insurance released a draft of its 1332 Waiver application for public comment. The waiver proposes a traditional reinsurance program with a corridor of $45,000 – $250,000 and a 40% / 60% coinsurance rate. The application seeks $12.8 million in federal pass-through funding.
7-14-17 Oklahoma released its Draft 1332 Waiver Application. The Oklahoma Department of Insurance released a draft of its 1332 Waiver Application for public comment. Oklahoma's 1332 waiver proposal includes reinsurance along with broader reforms to its individual market. The state is awaiting further actuarial analysis before determining its reinsurance plan's corridor, coinsurance rate, and level of pass-through funding. Oklahoma's proposal is a traditional reinsurance plan funded by assessments on health insurers.
7-7-17 CMS approved Alaska's 1332 Waiver Application. CMS notified Alaska that its 1332 Waiver Application had been approved. The state was awarded $48.3 million in federal pass-through funding in 2018, and a total of $322 million over five years.
1 Kaiser Family Foundation. "State Health Insurance Marketplace Types, 2017." http://www.kff.org/health-reform/state-indicator/state-health-insurance-marketplace-types/.
2 Expanded Medicaid September 1, 2015
3 Minnesota also has MinnesotaCare, the Basic Health Program (BHP) for individuals 138–200% FPL.
4 Expanded Medicaid with Section 1115 Waiver


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Bradley and I recently met with a pastor/counselor to discuss the Biblical implications of ADOPTION and the churches role in it.
The line of thinking went something like this....
Marriage is important to the church because it is meant to be an earthly representation of a supernatural relationship between Christ and his bride/the church.
Adoption is important to the church because it is meant to be an earthly representation of a supernatural relationship between The Lord and his children / the church.
We are all here on earth as a broken people surrounded by broken people.
There will be trouble. Trouble will come.
The church is called to bear one anothers' burdens.
We are family...supernaturally connected by the blood of Christ.
re: Marriage....we offer pre-marriage counseling. We offer marriage counseling. We offer seminars/webinars/ & retreats for couples. We offer support.
When a marriage fails...and a divorce occurs...it is in some way/somehow/ somewhere due to sin and does not reflect what it was intended to.
re: Adoption....we offer financial assistance. We offer family counseling (but lack in the area of special needs that come with some adoptions.) We offer support and encouragement (but lack in the area of special needs that come with some adoptions.) We are learning as we go. There is much to learn.
When an adoption fails...and disruption occurs...it is in some way/somehow/somewhere due to sin and does not reflect what it was intended to.
As believers...we are to behave as if we are inhabitants of the Kingdom...in the strength of the Lord. We are to strive for that. We are not to settle for what the world offers us.
There will be a cost to pay. The cost for the church is great.
We have the resources.
RESOURCE PAGE from The Ethics & Religious Liberty Commission is very, very, very good.
Wednesday, November 20, 2013
Don't Settle, Church
Bradley and I recently met with a pastor/counselor to discuss the Biblical implications of ADOPTION and the churches role in it.
Posted by Simply Moms at 11:25 AM 0 comments
Labels: Dawn
Monday, November 18, 2013
Encouragement for RAD families from the Body of Christ
RAD is isolating and it rips at the hearts of communities and families. At times, it can feel like the Body is turning a blind eye to the need even when it is shared. I think that is because it is hard, even if you are close to the family, to understand that depth or intensity of the situation. As I read Dawn's posts this morning, I was so happy to be able to hop on to the blog and share a bit of good news in the area of on-going suffering for children that come home through adoption.
Dawn is so right. I stand by her 100% in this area. I am physically ILL by the sugar coating of adoption "professionals" who try and ignore the fact that these kids are hurting. I posted earlier this fall about my shock and dismay at the number of people who are adopting and fostering who have no idea about those three little letters
2/3 of the kids adopted are going to struggle. 1/2 of those will struggle for YEARS! Every certified person to care for orphans (newborn through adolescence) should know about and be able to spot warning signs of RAD. Beyond that, the Orphan Crisis should never, ever be communicated without immediately followed by the need for on going care for these kids. Only then can we can handle the struggles as a community of believers.
However, that is beginning to change. There are believers that are hearing the families. They are listening and they want to be a part of the change. Recently, when our little RADish was having a horrible time, we reached out to a few key individuals. One of the conversations brought more hope to me than the others. Not because they were a good fit for our specific need at the time, but because on the flyer I was handed was HOPE! Other believers were hearing the burdens of parents of traumatized kids and God was sending them to the rescue!
Adoptive Families Coalition is a non-profit organization dedicated to the holistic support of families with adopted children who demonstrate emotional, behavioral and psychological challenges. Their desire is to create a network of support as well as financial assistance for treatments that are too heavy for the families to carry. Treatment for these kids, even if they have insurance, can be $80K/year or more!
ALL children that come home through adoption will hurt at some point. Some will struggle a ton. A few will have mind-blowingly crazy behavior. They all need a village to help raise them. We need to be straight about this hurt so the Body of Christ can help effectively. I will say it til the day I die. The pain and behaviors are real and more prevalent than anyone can imagine. But the church is still the answer. Adoptive Families Coalition is a great first step!
You can donate to this organization AS A TAX WRITE OFF and help families that are hurting and bring hope for healing to these kids.
Posted by Simply Moms at 6:00 AM 0 comments
Labels: Cate, encouraging moment, WAR on RAD
Sunday, November 17, 2013
Don't Adopt
This message entitled Don't Adopt reminded me of an old post of mine over on our family blog.
Rather than link to it...I will copy and paste what I said here.
With all the news this week about adoption disruptions...my thoughts are swirling in this area.
Christians, do not adopt unless it is out of obedience to the Lord.
Posted by Simply Moms at 5:08 PM 0 comments
Labels: Dawn
Hosea 6: 1-3
For hurting families.
Hurting parents.
Hurting siblings.
Hurting kids.
Come, let us return to the Lord. For He has torn us, but He will heal us; He has wounded us, but He will bandage us. He will revive us after two days; He will raise us up on the third day, that we may live before Him.
So let us know, let us press on to know the Lord. His going forth is as certain as the dawn; and He will come to us like the rain, like the spring rain watering the earth.
- Hosea 6:1-3
Posted by Simply Moms at 12:02 AM 0 comments
Labels: Dawn
Saturday, November 16, 2013
Weepy Saturday
All adopted children have experienced trauma. Not all adopted children struggle with attachment issues. When we set out on our adoption journey we hadn't a clue about RAD.
14 years later it still shocks me every single time I come across a couple who is in the process of adopting (many older children) with no knowledge of RAD.
Blows me away.
Too many families are dealing with it...for it not to be a topic of discussion in the ADOPTION WORLD.
Once...when the girls were younger...we chose to remove them from sitting under the authority of a "spiritual leader" due to the fact that this leader did not demonstrate in their own home how to deal with adoption related issues in a Biblical manner.
We explained the issue to the girls...and although it was a choice that stung...they agreed with our decision and submitted under it.
Adoption is so a part of our family story. It never occurs to us not to talk about it openly.
Our kids know about this blog. They are free to read it if they desire to.
There is nothing said here that they do not or would not hear verbally.
A family we know of were recently in over their heads and needed help. They have a strong support system but did not ask for assistance for some reason. Things crumbled. Entirely fell apart. Behind closed doors. Privately.
We are meant to share in good times and bad times. Side by side. Together. Weddings...births...homecomings...illness...loss...brokenness.
The Lord is good and He has intervened but relationships are broken in a wake of wounds which remain.
These sorts of stories play out far too frequently.
And entire communities are affected.
This scenario could happen to any family. We are all vulnerable. We all need help.
We especially need help raising our children and are reminded of that every time we dedicate those children in front of our congregations. Entire churches affirm their role in helping couples raise up their children in the fear and admonition of the Lord. We promise to fill that very sobering role however the Lord leads us individually and corporately over varying seasons of those children's development and growth.
We all know of stories where families are burdened by piles and piles of medical bills. Brothers and sisters rally around and help meet the needs of struggling families all the time. And thru it...the Lord is glorified.
I'm pretty confident that every attachinghearts reader who is a believer knows of at least a handful of stories where adopting couples ask for help in raising funds to meet the costs of bringing their children home. Communities made up of like-minded individuals come together and thru them...the Lord moves in wonderful ways.
It's not always easy for couples to ask for financial help though.
And it seems even more difficult for some to ask for help after the adoptions are complete and continued help is needed.
What if hurting families humbly asked their communities (the same folks who helped bring the kids home) to support them in the ongoing care of those children...if and when the need arises?
Would you be willing to "tithe" to a couple who needed financial support for their hurting child? To help fund things like therapy or stays in treatment facilities.... etc?
Could there be a special elder fund for circumstances such as these?
It would be very inappropriate for the church to ask the church to rise up and be a solution to the ORPHAN CRISIS and then not come alongside those who do rise ....if a crisis manifests in a home as a result.
If our friend's child were born deaf...how many of us would not learn sign language?
If one needed a kidney...would we not run at full speed to see if we were a match?
Or a transfusion. Would we not donate pint after pint of blood...as many pints as the doctors would allow if we were found to be a match?
Do we raise funds for Specialized Wheel Chair Drives?
Do we have Yard Sales and Car Washes and Bake Sales to fund the cancer treatments of children in our churches?
How many meals have we prepared and delivered to families with exhausted new Moms of healthy children?
If a family with a special needs child or an adoptive family w/ a struggling child/children were desperate for respite care...might we be willing to be trained so that we could be of help?
Carry each other's burdens, and in this way you will fulfill the law of Christ. Galatians 6:2
I go through seasons of being led to write here...and then not being led at all. And all these months of silence go by. Today I am weepy. So so so burdened to write down what's going on in my heart.
It will forever stand out in my mind as Weepy Saturday.
Posted by Simply Moms at 5:14 PM 0 comments
Labels: Dawn
The Theology of Adoption 2
I am sitting in the Parent's Waiting Room at Jump Street...one of those indoor trampoline jumping places...waiting for the kids and I must look like a sight. Ugly crying at the beauty of this message from Piper.
"When Christ died for us, the price was paid, and when we trust him, we are legally and permanently in the family."
I know many people who are tossed to and fro by the unbiblical idea that salvation is something which can be lost. That idea is born in the pit of hell.
Posted by Simply Moms at 2:07 PM 0 comments
Labels: Dawn
The Theology of Adoption POST 1
I do believe that we are seeing a movement of the Holy Spirit in regards to the church answering the call to adopt.
It follows that many families who answer the call will be met with challenges as they walk out this calling because we live in a fallen world.
There is a need within the church to come alongside those who answer the call and those who answer the call and face challenges after having done so.
Super simplistic...I know. But....where God guides...God provides...because He finishes what He started.
(Some people...because we are people..and often follow after our flesh...make the decision to adopt in the flesh. There are consequences to the choices we make in the flesh...and yes....even Christians have to live with consequences to choices made in the flesh.)
However......after repentance and a turning from the flesh and a turning towards the Lord...
...We know that in all things God works for the good of those who love him, who[a]have been called according to his purpose. Romans 8:28
In an attempt to communicate Biblical truths to our children...I've been pondering the Theology of Adoption.
As I find things that are helpful to my heart...I will post them here.
The first thing that brings some clarity is a re-post from John Piper.
Posted by Simply Moms at 12:01 PM 0 comments
Labels: Dawn
Friday, November 15, 2013
Heavy Hearted
When I started sharing transparently about our struggles on the Attachment Road...other struggling & hurting people began to arrive in my life. Sometimes they were brought by friends. Often times phone calls came in. From all corners of the country. I received e-mails & letters.
I am a RAD expert if you define EXPERT as.... a mom battling this beast to the ground...in the trenches for the last 14 years.
Otherwise... I cannot offer insight.
I have always tried to offer hope where I have found it. In Christ.
I am so heavy heavy heavy hearted for all the hurting families out there.
I do not know this family. I am sure they have a horrific story to tell. A painful story. It is very good that they did not abandon this child to the streets.
But...oh my Lord....the state. The system. A nine year old boy.
cringe / cry
As I process this and similar stories...I ponder this question...
Biblically speaking...what are the options for families like this one?
As believers...we do know that the world's ways are not the Lord's ways.
Thoughts? Please use Scripture as your guide.
Posted by Simply Moms at 11:25 AM 10 comments
Labels: Dawn

subset: commoncrawl


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Each link below will open in a new window. To return to this site simply close each new window.
Add your link here with 'link exchange'. What is link exchange? It's simple. You add my link to your site and I add yours here. The only catch is that we both need to feel that a link to each other's site is mutually beneficial.
Art, Design, Music & Technology Links…
A List Apart (alistapart.com)
- "For people who make websites". Topics: * Code * Content * Culture * Design * Process * User Science. This, like Zeldman's site is an excellent resource for learning "standards" web design.
A Singular Creation
- is a one of a kind art community that provides many wonderful resources for artists such as: a unique online gallery, free art opportunities newsletter, art contests and shows, art forums for critique with a user gallery and much more.
Absolute Arts – Dan's Link (http://www.absolutearts.com/portfolios/d/danosmundson)
- There's wide variety of art displayed here ranging from amateur to professional. This site has been around a lot longer and has seen a lot of growth in the quality of work on display. I got in early so I still have my maximum four pieces on display for free… Actually, you can still have four pieces on display for free and sell them via Absolute Arts.
Artshop @ Dan Osmundson's Art'n'Design
- is my latest website that is structurally complete. It's still in the works, as I need to upload images of paintings that I have for sale, but you can drop by and shop for some unique Expressionist artwork by me, Dan Osmundson. This is my first e-commerce site, aside from the Spreadshirts and Cafe Press e-commerce models. I still need them to print my wearables but with my Artshop you and I can cut out the middle-man (aside from PayPal), as they say, and keep prices lower. If you see something that is in my art portfolio that is not in my artshop, and you would like to purchase it, let me know and I'll add it to my artshop. If you're in the market for an original oil or would prefer to have a inkjet digital reproduction of something, I can do that – Let me know.
Perkey Fine Art Advisor,
- Professional art consulting services in Los Angeles California. Specialist in unique and outstanding contemporary art for your collection with expert guidance for private collectors and corporations. Call (310) 204-2787.
Aspen Graphics Photography (aspen-graphics.com)
- Do you enjoy breath-taking, scenic, landscape photography? Check this site out. I went to undergrad at Saint Olaf College with the Photographer, Leif Rudd. He has a great eye for nature and really invests in his art – have a look and enjoy!
BrijiRaj (http://www.brijiraj.com/wp/) *
- I found this website via StumbleUpon and I have found the posts there to be very interesting personally, including the latest on SEO. A previous post on Adobe AIR (link is gone now) software/technology was also very interesting. I have added a link here, so I can bop back often and read more interesting articles on art, design and technology.
Dan Osmundson's Art & Design (dano_dna @ CafePress)
- There's not a lot here right now but I'll be converting some designs and paintings and hopefully be coming up with some fresh designs for this shop as well.
- This one has wearables, including Tees
- This one has Hats & Bags
- This one has Wares… mugs, cards, and other miscellany
Chris Coyier (http://chriscoyier.net)
- Let's see, I have never met the guy (other than via email and his online presence) but he seems like the kind of guy with whom you could meet and easily hit it off. My first encounter with him was via StumbleUpon.com. I think he's moved on from there now, though. On his homepage (http://chriscoyier.net) he dubs himself, "Web designer. Wanna-be developer. Old-time music lover. Blogger. From Portland, Oregon." He's got lots of projects going and if you visit his site you'll see it all. My recent favorites are his CSS-Tricks.com Screencasts. Once you have a look at a few of these, you'll realize the guy is also a very kind person and a good teacher. CSS-Tricks.com is a really good way to learn stuff that you need to know if you are a web designer, including some development – the more the better.
Dan Osmundson's aRt-shiRts (T-shirt shop @ Spreadshirts.com)
- This is another new venture… if you'd like to make a small investment in a wearable piece of art, follow this link to buy a shirt with an image of one of my designs or paintings. I have several options there now but I'll be converting more and hopefully be coming up with some fresh designs.
Dan Osmundson @ Connect Hancock
- I just joined this Business/Social Networking site. It's a nice in addition to SmallerIndiana.com where I also have an account for business networking.
Dan Osmundson's Coroflot Profile (coroflot.com/danojobs)
- This is an account set up to provide potential employers and those needing a designer to view my portfolio of web design work, similar to the AIGA website.
Dan Osmundson's – Faculty Website (Ivy Tech)
- This is my faculty website at my former place of employment, Ivy Tech Community College of Indiana – Indianapolis Campus. Here, among other duties, I managed the Visual Communications Program Website. The Visual Communications site has changed since I was there, so I have had no input into it's current design. An archived version of the site is available here.
Dan O Art @ Gather.com (danoart.gather.com)
- I'm testing this site as a place to blog and connect with art and design folks.
Dan Osmundson @ Jobster (jobster.com)
- This is my presence at Jobster. This site, as mentioned below, puts the job seeker and the job providers into a pool of names, skills, experiences, etc. There is no anonymity, so you might have the person who has a specific job contact you and ask you if you are interested. This is very different than Career Builder or Monster, so if you don't want to have folks knowing a little about you, I wouldn't recommend having an account here… unless you simply don't put much into it.
Dan Osmundson's Last.fm Page (last.fm)
- I found this site while visiting Kevin Hemenway's blog, Disobey.com. Kevin writes many articles for O'Reilly Publishing. I had been reading some of these related to Apache Webserver setup for Mac OS X at O'Reilly's MacDevCenter.com.
Dan Osmundson @ Mosaic Globe (dano.mosaicglobe.com/)
- This another freebie site "out there" that lends itself to displaying my (and others') artwork, and linking possibilities. I have a few of the same pieces there as I have on my art page. This is similar to Absolute Arts but does not allow you to sell your work. They do post opportunities for exhibitions and contests, however.
Dan O @ MySpace (www.myspace.com/danodna)
- Just another way to connect/network with me regarding art and design issues. I'll have a few samples here, hopefully soon (11/05/07).
Doodle (doodle.ch)
- This is a free online calendar system that allows you to create a poll to send out to hopeful attendees. Those invited respond with their best possible times/places to meet, etc. (whatever is included in your poll) and then you get an email telling you the results of your invitation… hopefully there's a common date/time/place to meet. There is not a page to register to use this tool but I did see that you can use it to advertise or incorporate it into your organization by renting a branded version – see their about page.
Jeff Hughart's (jeffhughart.com)
- "Welcome to jeffhughART.com Jeff Hughart's own world of demented art and creative doings." … this is the website's description meta tag. All of the work on Jeff's site is very interesting, expressive and packs a PUNCH! I wouldn't consider it demented by any means, however. My favorites are the crude figurative works with often terse and/or obtuse titles. Jeff sells a lot of work on eBay where, in my opinion, he sells much too low, but that just means better deals for everyone. Enjoy a great show and if you drop him a line, please tell him I sent you.
Jeffrey Zeldman Presents (zeldman.com)
- "web design news & info since 1995" …
- Zeldman is one of the biggest players in the movement for web standards. I consider this guy to be a wizard of web design. He's written two excellent books, Designing with Web Standards (and a Second edition), as well as many other books. Also see A List Apart above.
Lew Woolner's Portfolio of Pastel Paintings (lewwoolner.com)
- This is a new site that I recently designed for a friend and colleague of mine, Lew Woolner. He does some very exciting, rich and vibrant pastel paintings. I met Lew way back in 1991 when I joined an arts cooperative, SEMVA – Southeastern Minnesota Visual Artists, in Rochester, MN. He used to have a spot in the gallery at SEMVA but is now looking for new avenues to get his work to art enthusiasts and potential buyers and collectors. Check out his work online. He also has a landing page at Absolute Arts.
Last.fm (my Last.fm playlist)
- This is a really cool music service that has lots of free downloadable mp3's. It helps you find music/bands like the stuff you already like, if you just know how to type and you know the stuff you already like. Be careful! It can be addictive and time-consuming! Check out my playlist! In addition to the songs that I've included, Last.fm has a very good algorithm to predict other songs that I might like.
- We used to be here: http://litch1986.com but now we're here: litch1986.wordpress.com. That's that!
Pandora Radio (my account link)
- Cool streaming radio… I currently have two radio stations there: Brave Combo and Greg Brown. You provide an artist's name and they put that into their musical thesaurus which spits out a stream of songs, your radio station. It's a lot like Last.fm, maybe better though.
Simply Devine Jewelry Design (simplydevine.com)
- This is a site that I designed for a good friend who does jewelry design and calligraphy. I had the most fun putting the gallery together as I was able to look at her designs pretty closely while cropping and scaling the image files. Thanks Betty!
Stumble Upon (stumbleupon.com)
- This site has great possibilities for exploration of topics, connecting with like minded individuals and sharing knowledge on various levels. Here's my page: http://danoshops.stumbleupon.com/about/
Talent Database (thedb.com/osmundson)
- I recently found this site via a member at StumbleUpon. Anyone can sign up and display his/her talent. Although the system is pretty slow, it's pretty easy to upload files into my portfolio. So far I've only uploaded a few of my fine art pieces, oil paintings, but I may add some web design samples here as well.
Wendell Arneson (stolaf.edu)
- I want to be like Wendell when I grow up… this guy is an amazing person and artist! His paintings rival those of Picasso, Van Gogh, Kandinsky… I was lucky enough to studied art/painting with him at St. Olaf College.
Job Search Links/Sites…
You may already know very well where to look for and find jobs but just in case you don't here's a list that you might find useful. Each one can be used without an account but it is much more efficient to get an account.
Career Builder (careerbuilder.com)
- This is a great way to set up 5 free automated searches for location, job type, with keywords. Searches can be sent to your email address at regular intervals.
Dice – Job search for Technology Professionals (dice.com)
- This is another great way to set up 5 free automated searches for location, job type, with keywords. Searches can be sent to your email address at regular intervals.
JobHero (jobhero.com)
- I don't have direct experience using this one but a recent visitor recommends this one saying, "JobHero (http://www.jobhero.com/) has a lot of great career-related information.
Monster (monster.com)
Jobster (jobster.com)
- This is another great way to set up free automated searches for location, job type, with keywords, etc. and easily network with others who are job seekers and posters (sometimes recruiters for many companies). Searches can be sent to your email address at regular intervals.
Monster (monster.com)
- This is yet another great way to set up 5 free automated searches for location, job type, with keywords. Searches can be sent to your email address at regular intervals.
Tools Links…
Adobe Systems Inc. (adobe.com)
- I use Adobe Photoshop, ImageReady and Illustrator. My license for Dreamweaver and the Studio 8 bundle still say Macromedia, but as soon as I buy the latest version it will all be Adobe. I'm going for the Adobe CS3 Web Premium bundle.
Apple Computer (apple.com)
- I highly admire Apple Computer, their products and services and their way of doing business. I own two Macs: a PowerMac G5 2.7Ghz DP and a Beige PowerMac G3 266 Mhz (this one has been modified to the Nth degree over from 1998- 2005).
- I also had a .Mac account for email, creating photo blogs and easy to maintain secure login sites. I started that site at .Mac (now MobileMe) as a portfolio which grew and then I mainly used the account for the many alias emails and iDisk storage… but farewell to that! Read more…
Epson America, Inc.
- I own a R1800 printer and a Perfection 3170 scanner. I really like the features of each of these and still have not put the printer through all of it's paces!
- I use Word, PowerPoint and Excel from Mac Office 2004.
Toon Boom (toonboom.com)
- I really like this product and bought a copy of the Studio, so now I'll be spending some time learning yet another package and getting back to one of my passions, animation!
Wacom (www.wacom.com) *
- Once!… I strayed from Wacom for another drawing tablet – it was inexpensive for a mammoth size tablet but it did not perform! I am very happy with my 6″ x 8″ Wacom Graphire 3, however!
GO DADDY (www.godaddy.com)…
- GoDaddy.com #1 Overall Best Registrar
- $8.95 .COM Domains
- $1.99 Domain Name Sale
- I use GoDaddy and have promoted their hosting. They have a very good control panel to allow great control over one's website and it's pretty easy to use. I am not a developer per se (although I am quite adept to learning development) but adding site enhancements via the "My Applications" section of the hosting control panel is relatively pain-free with user reviews, help and forums. A few of the Open Source applications that I've tried out are a bit out of date but that's a bit out of GoDaddy's control.
Host Gator
- While surfing for CMS apps today I ran into HostGator.com. You really get lot for your hard earned $$ with their plans. I sometimes wish there were easier ways to switch hosting providers, although I am happy with GoDaddy right now. The price/value ratio with Host Gator seems very attractive. I am especially interested in the Linux Web Hosting Hatchling and Baby plans. If anyone happens upon this review (imo) and have had any experiences (positive and/or negative) with Host Gator, please send me your thoughts.


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Status: Open
Know more about this business than we do? Cool! Please submit any corrections or missing details you may have.Help us make it right
Be the first NOLA.com user to add photos or videos of Mollie Wise Senior Living Center 2
Mollie Wise Senior Living Center 2 is located at 871 Robinson Bridge Rd, Woodworth, LA. This business specializes in Senior Services.


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Skip to Main Content ↓
© 2016 Indiana University–Purdue University Fort Wayne (IPFW). All rights reserved. IPFW is an Equal Opportunity/Equal Access University.
If you have trouble accessing this page because of a disability, please email the Office of Institutional Equity at firstname.lastname@example.com.
Return to: Program Descriptions
Neff Hall 350 ~ 260-481-6471 ~ ipfw.edu/business
Doermer School of Business Undergraduate Student Success Center
Neff Hall 366 ~ 260-481-6472 ~ ipfw.edu/business
The Post-Baccalaureate Certificate in Accounting (P.B.A.) is offered through the Department of Accounting and Finance. Typically, students who pursue the P.B.A. are seeking an academic program of recognized quality that will help them prepare for careers in accounting. In combination with a bachelor's degree earned at an appropriately accredited institution, the P.B.A. meets the current minimum accounting educational requirements to sit for the Uniform Certified Public Accounting Examination in Indiana if students select the correct electives. Additional non-accounting business credits may be required.
Admission Admission to the P.B.A. program is limited to holders of bachelor's degrees awarded by institutions that were accredited at the baccalaureate level by the Higher Learning Commission (or comparable regional association) at the time the degree was granted.
To enroll in the program, you must first be formally admitted to IPFW. You must provide the IPFW admissions office with official transcripts documenting completion of your bachelor's degree.
You must meet the prerequisites for each course and earn a grade of C- or better in each course. You must complete at least 12 of the required 24-30 credits at IPFW to be eligible to receive the certificate.
Choose two of the following:
BUS A331 and BUS A422 are highly recommended for students preparing for the CPA exam. BUS L203 and BUS L303 are also highly recommended for the CPA exam but are not part of this certificate.
Post-Baccalaureate Certificate students are held to the same performance standards specified for students in undergraduate business programs.
Credits from your undergraduate degree MAY be used for some of these requirements. Online courses offered through Indiana University Bloomington Division of Continuing Studies will not count toward the PBA certificate.
Current requirements to sit for the CPA Exam in Indiana require that you have completed a total of 150 credit hours; 24 credit hours of accounting courses including: financial accounting, auditing, taxation, and managerial accounting; and at least 24 credit hours of business and/or economics courses that are not accounting courses.
The Doermer School of Business does not play any role in determining if you meet the requirements to sit for the CPA Exam. The state board of accountancy makes that determination. So, if you have any questions about your total number of hours completed or whether specific courses will meet the requirements, you must contact them. The NASBA website, www.nasba.org can be very helpful. At their website, click on Exams, then CPA Exam, then choose Indiana. This site will give you all the current requirements for the State of Indiana as well as contact information.


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Reality Quotes
Quotes tagged as "reality" (showing 1-30 of 3,000)
"You know you're in love when you can't fall asleep because reality is finally better than your dreams."
― Dr. Seuss
― Dr. Seuss
"When someone loves you, the way they talk about you is different. You feel safe and comfortable."
― Jess C. Scott, The Intern
― Jess C. Scott, The Intern
"I've been making a list of the things they don't teach you at school. They don't teach you how to love somebody. They don't teach you how to be famous. They don't teach you how to be rich or how to be poor. They don't teach you how to walk away from someone you don't love any longer. They don't teach you how to know what's going on in someone else's mind. They don't teach you what to say to someone who's dying. They don't teach you anything worth knowing."
― Neil Gaiman, The Kindly Ones
― Neil Gaiman, The Kindly Ones
"We all die. The goal isn't to live forever, the goal is to create something that will."
― Chuck Palahniuk, Diary
― Chuck Palahniuk, Diary
"It is sometimes an appropriate response to reality to go insane."
― Philip K. Dick, VALIS
― Philip K. Dick, VALIS
"I believe in everything until it's disproved. So I believe in fairies, the myths, dragons. It all exists, even if it's in your mind. Who's to say that dreams and nightmares aren't as real as the here and now?"
― John Lennon
― John Lennon
"Reality is merely an illusion, albeit a very persistent one."
― Albert Einstein
― Albert Einstein
"People are afraid of themselves, of their own reality; their feelings most of all. People talk about how great love is, but that's bullshit. Love hurts. Feelings are disturbing. People are taught that pain is evil and dangerous. How can they deal with love if they're afraid to feel? Pain is meant to wake us up. People try to hide their pain. But they're wrong. Pain is something to carry, like a radio. You feel your strength in the experience of pain. It's all in how you carry it. That's what matters. Pain is a feeling. Your feelings are a part of you. Your own reality. If you feel ashamed of them, and hide them, you're letting society destroy your reality. You should stand up for your right to feel your pain."
― Jim Morrison
― Jim Morrison
"We have to allow ourselves to be loved by the people who really love us, the people who really matter. Too much of the time, we are blinded by our own pursuits of people to love us, people that don't even matter, while all that time we waste and the people who do love us have to stand on the sidewalk and watch us beg in the streets! It's time to put an end to this. It's time for us to let ourselves be loved."
― C. JoyBell C.
― C. JoyBell C.
"Reality is that which, when you stop believing in it, doesn't go away."
― Philip K. Dick, I Hope I Shall Arrive Soon
― Philip K. Dick, I Hope I Shall Arrive Soon
"Life is a series of natural and spontaneous changes. Don't resist them; that only creates sorrow. Let reality be reality. Let things flow naturally forward in whatever way they like."
― Lao Tzu
― Lao Tzu
"It's funny how humans can wrap their mind around things and fit them into their version of reality."
― Rick Riordan, The Lightning Thief
― Rick Riordan, The Lightning Thief
"Thinking something does not make it true. Wanting something does not make it real."
― Michelle Hodkin, The Unbecoming of Mara Dyer
― Michelle Hodkin, The Unbecoming of Mara Dyer
"One person's craziness is another person's reality."
― Tim Burton
― Tim Burton
"Reality doesn't impress me. I only believe in intoxication, in ecstasy, and when ordinary life shackles me, I escape, one way or another. No more walls."
― Anaïs Nin, Incest: From a Journal of Love
― Anaïs Nin, Incest: From a Journal of Love
"The more clearly we can focus our attention on the wonders and realities of the universe about us, the less taste we shall have for destruction."
― Rachel Carson
― Rachel Carson
"Scars have the strange power to remind us that our past is real."
― Cormac McCarthy, All the Pretty Horses
― Cormac McCarthy, All the Pretty Horses
"To really be a nerd, she'd decided, you had to prefer fictional worlds to the real one."
― Rainbow Rowell, Fangirl
― Rainbow Rowell, Fangirl
"The real world is where the monsters are."
― Rick Riordan, The Lightning Thief
― Rick Riordan, The Lightning Thief
"Reality leaves a lot to the imagination."
― John Lennon
― John Lennon
"Life is not a problem to be solved, but a reality to be experienced."
― Søren Kierkegaard
― Søren Kierkegaard
"Imagination is the only weapon in the war against reality."
― Lewis Carroll
― Lewis Carroll
"Reality is frequently inaccurate."
― Douglas Adams, The Restaurant at the End of the Universe
― Douglas Adams, The Restaurant at the End of the Universe
"Fiction reveals truth that reality obscures."
― Jessamyn West
― Jessamyn West
"Harry Potter isn't real? Oh no! Wait, wait, what do you mean by real? Is this video blog real? Am I real if you can see me and hear me, but only through the internet? Are you real if I can read your comment but I don't know who you are or what your name is or where you're from or what you look like or how old you are? I know all of those things about Harry Potter. Maybe Harry Potter's real and you're not."
― John Green
― John Green
"nothing in this world was more difficult than love."
― Gabriel García Márquez
― Gabriel García Márquez
"Words can be twisted into any shape. Promises can be made to lull the heart and seduce the soul. In the final analysis, words mean nothing. They are labels we give things in an effort to wrap our puny little brains around their underlying natures, when ninety-nine percent of the time the totality of the reality is an entirely different beast. The wisest man is the silent one. Examine his actions. Judge him by them."
― Karen Marie Moning
― Karen Marie Moning
"Deep in the human unconscious is a pervasive need for a logical universe that makes sense. But the real universe is always one step beyond logic."
― Frank Herbert, Dune
― Frank Herbert, Dune
"You don't have to disrespect and insult others simply to hold your own ground. If you do, that shows how shaky your own position is."
― Red Haircrow
― Red Haircrow
"I just wanted to tell you that I understand if you go. It's okay if you have to leave us. It's okay if you want to stop fighting."
― Gayle Forman, If I Stay
― Gayle Forman, If I Stay
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(May 13, 1940 - Sept. 13, 2017)
James Loren Hedrick (Mr. Smooth), 77, of Tucson, AZ, passed away on Sept. 13, 2017, of stage 4 lung and kidney cancer.
The funeral will be in Powell at a later date.
James was born in Borden, Indiana, on May 13, 1940. He was an only child. He married his high school sweetheart, Janet, right out of High School. They divorced after about two years and he met and married Anita. She had a 4-year-old son at the time and he kept his dad's name: Randolph (Randy) Wheeler. Jim and Anita were happily married for 20 years. When Randy came out of the military he was having some problems. He wouldn't take his medications and Jim and Anita started having problems and got a divorce.
When Jim graduated from high school and college, he learned to repair all Band instruments. He followed the marching bands around the State of Indiana and also judged the majorettes. When he was 13, he won a competition and was awarded 3 years working with a 16-piece orchestra. He worked through the years roofing homes and installing lightning rods on homes and businesses. He played music weekends and after school.
James moved to Big Timber, Montana, where he met and married Shirley Senrud Menuey on Nov. 16, 1984 in Billings, Montana, and they were married 32 years.
Shirley got him back into the music business as she felt he was an exceptional guitarist. She became his booking agent and worked as a cocktail waitress so she could advertise easier and talk to everyone. They met a lot of interesting people and Jim loved it. He worked in Bishop, CA, Palm Springs, CA, Powell, Lovell, Billings, Laurel, MT, Red Lodge, MT, Cooke City, MT, Roberts, MT, Yellowstone National Park when the bosses retired and when the new ones were installed. All over Indiana with different bands, and hundreds of places in Arizona. He had memberships for a long time in all the lodges so he and Shirley could go in and advertise in all of them.
James is survived by his wife Shirley; children: Cindy and Orion Bean, Henry (Hank) and Linda Menuey, Jonnie and Lynn Stewart, Richard (JR) and Renee Menuey, Daniel and Tina Menuey, Juanita Ann Fox; and grandchildren, and great-grandchildren, and more friends than one would believe. Counted among true friends were people like "The Time Jumpers" with Vince Gill and Blanche White who played keyboard with "Ann Jones and her Western sweethearts all Girl band." Some he played with in Indiana were: The Charles Kramer Big Band, Bill Wheatley and the Rockets, Bob Clouse and his band.
He was preceded in death by his parents: Glen (Coonie) and Bessie M Hedrick; his ex-wives Janet and Anita and numerous aunts and uncles. Donations may be given to whomever you feel is in need. The family of James Loren Hedrick wishes to thank everyone who helped so much to bring him home in more ways than one and were appreciated. They all went above and beyond, and all were members of the Moose Lodge #2543.


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Youth is a hallmark of Denver's dynamic dining industry. Not only did the phenomenal rise of our restaurant and bar scene occur mainly over the past decade, but many of its emerging stars grew up right along with it. With our inaugural 30 Under 30 list, we celebrate the chefs, bartenders, entrepreneurs and other visionaries whose passion is matched only by their talent. Thanks to them, the culinary future of the Mile High City looks dazzlingly bright — and delicious.
After the hard work of picking the winners was completed, we invited our stars to Denver's red hot Session Kitchen for a fete, complete with a photo booth, cocktails and a surprise visit from our guest mentor chef Troy Guard — just for kicks. Without further ado, we present the inaugural 30 Under 30 in Denver — click on each tile to read in-depth profiles of each winner's outstanding background.
Stories by Ruth Tobias and Douglas Brown; Photos by Jeff Nelson Photography
Megan Baldwin, 29Director of Operations and Development at Edible Beats (Root Down, Linger, Vital Root)
Boston Celtics fans will appreciate restaurateur Justin Cucci's nickname for Megan Baldwin: Rajon Rondo. "He sees me in the role of giving everything to the team," she explains, "the glue that holds us all together." So think of Baldwin's job as the equivalent of Edible Beats' point guard — "managing the managers" of the restaurant group's smash successes Root Down and Linger while overseeing the development of upcoming vegetarian kitchen Vital Root and an as-yet-unnamed fourth project. The former political-events coordinator might spend one day meeting with general contractors, the next visiting the warehouse that contains "the crazy eBay and Craigslist finds" Cucci incorporates into his famously quirky interiors. It's such an intense process that Baldwin says the team has become like family. "And when we open a new restaurant," she jokes, "I'm so emotional it's like giving birth."
Casey Berry, 27Founder of Imbibe Denver
It wasn't kitchen or bar work that brought Casey Berry into the culinary world — it was the hyper-social aspect of food culture. Berry, the Florida native who founded Imbibe Denver in spring 2012, loves bringing people together. That's why he produces (or partners) events like the Denver Only Beer Festivus, the Collaboration Festival, The Big Eat and the D-Still distillers' conference. Last year he co-founded The Passport Program, a summer-long event that promotes bars and restaurants with two-for-one specials in Denver, Boulder, Fort Collins and Brooklyn. Looking forward, he wants to stay focused on local craft brands and "keep giving our audience great opportunities to enjoy Denver." Before launching Imbibe, "I seemed to be the go-to person for organizing outings for friends" he says. "I thought it would be fun to make a business out of those ideas."
Rachel Best, 29Executive Chef of Leaf Vegetarian Restaurant
Having majored in International Relations, Rachel Best didn't plan on becoming a chef. "My whole plan was to go into the Peace Corps and then work at the U.N.," she recalls. But after spending a couple of years volunteering in Cameroon, she realized that she found local agriculture more inspiring than government. Now, the longtime vegetarian shares her love of produce at Boulder's Leaf, which features vegan dishes like sesame-crusted beet steak and pad Thai made with either spaghetti squash or zucchini-and-carrot ribbons. Her favorite is the seared-cauliflower appetizer with feta, toasted pistachios and apricot-Fresno chile jam. Still, she's not averse to relaxing the meatless rules a little on rare nights out with her boyfriend, a sous-chef at Brasserie Ten Ten: "I am a vegetarian," she says, "but I'll always eat whatever's on his plate."
Roger Bielz, 26Cheesemonger at The Truffle Cheese Shop
Seven years ago, when Roger Bielz started working the cheese department at Whole Foods Market, he didn't even like cheese — particularly chèvre and anything blue. But that was then. Now he claims it makes up 90% of his diet. That doesn't sound possible, but the Empire State native has certainly changed his mind: He just participated in the 5th Annual Cheesemonger Invitational in Long Island City, New York, and goat cheeses have become his favorites. "It has been fantastic transitioning to The Truffle," he says of his current gig, which he started about a year ago. "We learn about how the cheese is made and where it comes from." His current favorites include Loire Valley goat milk cheeses, which "taste to me like a rain storm," especially Chèvre Cendre. "If there is a cheese I hear about and want to try, they bring it in," says Bielz, who says he prefers to sample new products with salami and a glass of beer or wine.
Spencer Caine, 24Sous-Chef at twelve restaurant
Twelve chef-owner Jeff Osaka is so proud of the sous-chef at his Ballpark destination that he reached out to Caine's mother for her two cents.We won't embarrass him too much with her praise — but she did send a 1,000-word essay that captured in vivid detail his budding career, right down to his stint as a private chef in a skeet-shooting club at age 16. (You've gotta love moms.) Caine himself just likes to focus on the task at hand — one that's getting bigger as Osaka concentrates on opening his namesake ramen joint in late summer a few blocks from twelve. Pending Osaka's final say, twelve's monthly menus are now largely in Caine's hands, and he always focuses on his favorite fresh ingredients. "I love to work with all kinds of foraged mushrooms for their versatility and the different looks they can bring to the plate," he says."I really enjoy cooking with foie gras. And I like using fruit in dishes that need acid or sugar — like adding rhubarb and raspberries to a pork chop with smoked farro and beets." Of course, he's fond of Osaka too, who's obviously a caring mentor. "He just comes in and shows you all these life hacks," Caine laughs. "It's nice to have him there, watching you work — sometimes!"
Ryan DiFranco, 28Owner of DiFranco's
"Most of my family is Sicilian, and Italian food was all I ate growing up," says Ryan DiFranco. "There was a pot of sauce on the stove twice a week." Now he's running his own Italian kitchen, where "some of the recipes come straight from my grandmother." But the heavy emphasis on local, organic ingredients is all his own — and it's the key to attracting his "savvy customers who actually care about what's going on in the food system." Granted, they're lucky they can get their hands on his meatball subs or penne with prosciutto-vodka sauce at all, given the standard difficulties DiFranco had getting his venture off the ground as a young, first-time restaurateur. As he points out, "There's no financing available to a 26-year-old with no business credentials!" Two years later, though, the success of his tiny Golden Triangle cafe is such that he could probably even get funding for his loyal customers' own dream project."They're like, 'You should open up a store that serves nothing but chicken-parm sandwiches,'" he laughs.
Kyle Dill, 25Founder of Industry Denver
In his home state of California, Kyle Dill fought blazes as a volunteer fireman. Here in Denver, he's igniting passions as the founder of Industry Denver, an advocacy group that partners with restaurants, bars and producers to create promotional campaigns that, to date, have proven citywide sensations. Dill moved to Colorado at 22 to attend paramedic school, took a serving gig at Charlie Palmer's District Meats to pay the bills and gradually put together his ideas for a network linking food-and-beverage professionals through events like Angelshare, a 12-week extravaganza during which six local bars made cocktails featuring the spirits of six Colorado distillers on various themes, and the monthlong Tour di Negroni, whose "checkpoints" were 12 bars that poured classic and custom versions of the drink to prepare for a final competition. Both programs did so well that Dill is now in talks to take them to other cities — and looking to launch his Industry model in Seattle and San Francisco by the end of the year. Meanwhile, he's working closely with chef and Heroes Like Us founder Jensen Cummings to produce other events that help put Denver on the national-dining map. "We're not always the first city to be written about," he says, "but I think you'll start to see that shifting over the next few years, because we've got a lot of talent here."
Nadine Donovan, 25Pastry Chef at Old Major
Pastries run in Nadine Donovan's blood. "My great-grandmother owned a bakery/cafe in Wales," she says. "My grandfather was a baker in Manchester, England, my mother was a pastry chef in Toronto — and here I am!" This spring, Westword named her the city's best pastry chef, and she's also a member of the locally celebrated collaborative known as the Denver FIVE, with whom she'll be cooking at the James Beard House in September. For that Colorado-centric gala dinner, she's preparing a twist on peaches and cream with puffed quinoa, which reflects her overall focus on "elevated classics" like baked Alaska with olive-oil cake and blood-orange semifreddo — "I love lighting something frozen on fire," she laughs. But it's baking bread that really soothes her soul: "With just a few simple ingredients, you can create something that's so hearty and beautiful and can feed so many people. I make probably 10 different kinds here at the restaurant right now, and the rustic, hard-crusted types are my favorite." If that sounds modest, she was influenced by the local chefs she worked for. "Both Bob Blair [of Fuel Cafe] and Justin [Brunson of Old Major] have taught me that it's not about the press or the ego," she says. "It's about the experience you're going to give someone."
Bess Dougherty, 28Assistant Brewer at Wynkoop Brewing Company
"I wouldn't be content with life if I weren't making beer!" exclaims Bess Dougherty, a born-and-bred Denverite who began "home brewing with the boys" at 21, not long after landing a job in a liquor store. When a trip to Belgium further "lit the fire," she enrolled in a brewing-technology course that led to a stage with Andy Brown, veteran brewmaster at pioneering LoDo pub Wynkoop. "He and I just hit it off," she explains. Now she's his right-hand woman, with all kinds of diverse projects on her agenda. For instance, she says, "Right now I'm working with a local music promoter in Denver so that bands coming through town can come take tours of Wynkoop." But brewing's where her heart is, whether she's tossing gummi bears and thyme into a firkin, prepping a batch of "my little baby, gingerbread stout," or collaborating with other female brewers on, say, a Belgian-style dry-hopped brown ale. "If there's something weird going at Wynkoop, it's probably me," she says with a laugh, "and I'm ok with that."
Melissa Durant, 26Bartender at Acorn
Durant credits the crew at Frank Bonanno's LoDo speakeasy Green Russell with the bartending education that's made her a success on the competition circuit. Case in point: Following her win in a Patrón tequila showcase, she's headed to Mexico on a prize tour of the distillery early next year. But as she sees it, her greatest career triumph so far has been the simple opportunity to land a cocktail on the list at the nationally celebrated Acorn in RiNo, where she now works alongside renowned partner-beverage director Bryan Dayton. "I called it The Dayton Day Spa just to mess with him a little bit. It had aloe and watermelon, and he hated it," she laughs. Lately the Fresno, California, native has been toying with tiki, including what she calls a "backwards mai tai that's bitters-based with a float of rum." Sounds like a perfect pour for the poolside — which is where you'll find her when she's not behind the bar or kicking it off-duty at the Hi Dive.
Bill Espiricueta, 29Executive Sous-Chef of OAK at fourteenth
A mandatory high-school cooking class kick-started Bill Espiricueta's career, which in turn took him from his home in Missouri to Illinois to Texas to Boulder, where he now works as executive sous-chef at OAK at Fourteenth. While snowboarding and mountain biking drew Espiricueta to Colorado, OAK keeps him here. "I find peace on a Saturday night, with the ticket machine just rolling and rolling," said Espiricueta, who has also worked at Nobu Dallas and Bluestem in Kansas City, alongside James Beard-winning chef Colby Garrelts. "I love the flow, the quality of service with no mistakes," he says. "I have worked in slow restaurants, and it's the worst. I live for working in high-pressure, ambitious, busy restaurants — like OAK." Both the Midwest barbecue he grew up with and his stint at Nobu have influenced his culinary crushes: smoking and Japanese cuisine. These passions work well with the OAK menu, which delves into Asian flavors and relies heavily on a wood-fired oven.
Alexandra Geppert, 29Bartender, Operations and Marketing at Star Bar
As the creative director for the Colorado Bartenders' Guild, Alexandra Geppert works to bring specialists from all over the profession into the fold: "Speed bartenders, flair bartenders — we want it to be a source for everybody." It's a goal born of experience. When Geppert herself started bartending in college, "I knew how to make a Jägerbomb, basically." And though she went on to immerse herself in the craft-cocktail scene while working at Root Down — "I knew I was in trouble when I saw more books than bottles behind the bar," she laughs — she remains committed to the ideal of inclusiveness, which makes her current job at Ballpark's beloved Star Bar easy. "If you want to hear about every detail of our program, we can bore you to tears. But we're really just about the guests having fun, taking away from their troubles," she explains, whether by pouring Brooklyns "for whiskey drinkers that never liked Manhattans" or offering partyers watermelon-chile boozecicles on the back patio. As Star Bar expands, Geppert is taking on an ever-larger role behind the scenes even as she continues to work with the Guild and builds her own marketing company. The extra responsibility doesn't change her outlook one bit. "I've always loved people, talking with them, being social," she says. "This industry was just a natural fit."
James Howat and Sarah Howat, 28 and 29Founders of Former Future Brewing Company
"Divide and conquer, right?" laughs Sarah Howat of the separate roles she and her husband, James, play at their Platt Park hit, Former Future. As head brewer, James relies on both his fascination with history and his training as a former science teacher to build beers on the twin foundations of tradition and innovation — be it his signature salted porter or his Singularity Principle series: Each release showcases a single malt and hop variety. All his mad tinkering serves the couple's shared vision, however. "In early America, the local pub was the place people would meet — if there wasn't a church in town, they'd have church services in the pub," James says. "We've always wanted to have a real community-focused place." That's where Sarah comes in — not only to manage the bar but to coordinate outreach efforts like the membership program, the success of which has exceeded even her expectations. "One thing that's surprised me is how diverse this neighborhood is," she says. "Any given Saturday, we have people who just turned 21 and 70-year-old couples, people who come with their kids and bring the dogs. It's awesome."
McLain Hedges and Mary Allison Wright, 28 and 29Owners of The Proper Pour
McLain Hedges and Mary Allison Wright grew up in Tennessee, enchanted by food, booze and music. Eventually, these passions blossomed into careers. Their interest in music took them around the country to promote bands, whose tours eventually drew them back to Denver for more than a quick stop. "Every time we came back to Denver, we stayed longer and longer," Hedges says. "We fell in love with the city and said, 'Why are we out here for a month, and not living here?'" He quickly landed a bartending gig at Fuel, the restaurant and bar in RiNo's Taxi development, and Wright found work in a South Denver wine shop. When Taxi's Kyle Zeppelin asked them if they wanted to be part of The Source, his planned foodie emporium, Hedges and Wright didn't hesitate. They opened The Proper Pour, a highly curated bottle shop, and are preparing to open The RiNo Yacht Club, a bar that will sit in the middle of the sprawling space. "With the Yacht Club, we're having fun with social and drinking cultures around the world," he says. "The list will comprise a lot of fun drinks, apéritif-style and low alcohol, as well as the boozier stuff. In Spain people love gin and tonics and sherry. In London, it's the Pimm's Cup." The Source's Acorn restaurant will handle the bar food, with small plates trundled out on devices like dim sum carts. The couple still shares their passions: Hedges runs The Proper Pour; Wright runs the Yacht Club; McLain is spirits advisor.
Carlin Karr, 28Sommelier at Frasca Food and Wine
Carlin Karr graduated from the University of Colorado Boulder with a degree in communications but her passion was always for food. Culinary school in San Francisco didn't work out, but while there the Phoenix native discovered the pleasures of wine — and dropped out to immerse herself in the study of enology. Eventually she got a gig helping to launch the Michelin-starred Sons and Daughters restaurant in Nob Hill. And then in June of 2012, she landed a coveted sommelier job at Frasca Food and Wine, the James Beard Award-winning temple to wine on Boulder's Pearl Street. "Frasca understands the great marriage of knowledge and warmth," Karr explains. Having passed her Advanced Sommelier exam in one try — a feat in itself — she's now studying for the daunting Master Sommelier test. "It's not just about knowing everything about wine, but doing what is best for the guest and taking them on a journey."
Matt Lewis, 28Executive Sous-Chef at Jax Fish House & Oyster Bar Glendale
Matt Lewis got his first taste of culinary success in high school in Cheyenne, Wyoming, winning back-to-back state cooking competitions. Bolstered by "a lot of practice, a lot of hard work" and a degree from Johnson & Wales, he's been turning his passion into a career ever since. As he moved up from the prep- and line-cook stints of his youth to a chef position under Frank Bonanno at Bones, he became particularly fascinated with Asian cuisine. "When you're classically trained, you learn braising, roasting, stewing, all that stuff," he says. "But when you add Asian ingredients to the mix, you can create something new and special." Now, as executive sous-chef at the Glendale branch of Jax, he's honing his fish-butchery skills. "The amount we break down every day — 40-pound halibuts, 50-pound big-eye tunas — is incredible," he says. And at the end of a 12- or 14-hour day in the kitchen, it's the creative breakthroughs that continue to sustain Lewis, like the "umami mushrooms" he adds to seared tuna over chilled soba noodles, based on "an amazing accident" of experimentation with marinated king trumpets. "Working with people like Bonanno and [Jax executive chef Sheila] Lucero makes me strive to get to where they are," he explains. "A lot of chefs burn out at some point, but I haven't lost that fire."
John Little, 28Chef at Harman's eat & drink
John Little has worked at luxury resorts like Tennessee's Blackberry Farm and The Little Nell in Aspen but he laughs that "Cherry Creek is a whole different animal." In a neighborhood where diets are status symbols, it can be quite an undertaking to accommodate everyone, "do it with integrity and still have fun," he says. "But it's a challenge I enjoy." It helps that owner Mark Fischer "gives us free rein as long as we're sourcing responsibly and seasonally," leaving Little to turn out plates of house-cured lardo with strawberries and pickled rhubarb — to name one of his own favorite dishes — or bowls of cianfotta, a vegetable stew laced with Parmesan and pesto, to name one of ours. Meanwhile, the Maryland-born chef has been making a splash with a pet project he calls Unsung Heroes, a dinner series designed to showcase the talents of his up-and-coming peers. "There's so much going in Denver that it's kind of a game for traffic," he says. "This is a way to get so many awesome people networking and inspiring each other." It's that kind of initiative, coupled with conscientiousness — all the proceeds from the events go to charity — that shows Little is going places. Well, that and the English-pea falafel with coriander yogurt.
Jenni Lyons and Mike Burns, Both 28Founders of Happy Leaf Kombucha
Jenni Lyons and Mike Burns never intended to become kombucha evangelists. But Lyons' involvement in health and nutrition as a holistic health coach, combined with Mike's background in brewing beer, led them to create Happy Leaf Kombucha. They also run a busy kombucha taproom, and they plan to open a restaurant with an emphasis on fermentation, serving things like pickles, kimchi, fermented salsa, sauerkraut and much more. "It's interesting to see something growing — it's life," Lyons says about the fermentation process. "It's a passion for me, especially the aspect of changing people's lives and making them healthier." Lyons had made kombucha on her own, before she met Burns, but he used his brewing background to help her turn her hobby into a business. After 18 months of practice and preparation, they sold their first bottles of kombucha at farmer's markets and stores, and five months ago they opened the taproom, with flavors like hibiscus, lemon and ginger, and cranberry lavender, as well as seasonal choices like prickly pear and hops, strawberry basil and Palisade peach in August. "It's like an open canvas," Burns says. "Any kind of fruit, botanical, vegetable or spice — I can find a way to incorporate that into kombucha." "We probably do two or three new flavors every week."
James Menkal, 29Bar Manager at Central Bistro & Bar
James Menkal has come full circle. Leaving Denver in 2007 to find his calling, the "local boy at heart" tried his hand at everything from cater-waiter gigs in New York City — where he became enthralled with destination bars like PDT, Milk & Honey and Apothéke — to the "hard-core" life of a barista in coffee-crazed San Francisco. But it wasn't until he got to Houston that the craft-bartending bug bit him. When the staff of the Queen Vic Pub & Kitchen "took me under their wing," he says, "I learned how to do all the stuff I saw in New York," and eventually began writing the cocktail menu. At Anvil Bar & Refuge, he got comfortable with juggling large crowds: "I'd be making five or six cocktails at a time, but they still had to come out perfectly." Finally, it was time to prove himself back home. So upon returning a couple of years ago, he took his résumé into Central "on a whim," landing a server position to show that "I knew what I was talking about" before moving behind the bar. Today, as bar manager, the passionate whiskey devotee oversees the LoHi eatery's much-touted 170-bottle list, hosts paired dinners and above all takes pride in sharing "the story behind the spirit." In fact, his dream now is to open up his own bar or even work in a distillery. On a recent tour of Kentucky's Four Roses, he asked to compare tasting notes with master distiller Jim Rutledge only to discover that "we had our favorites in the same exact order. It made me feel so good."
Amber Otis, 26Pastry Chef at Luca Restaurant Group
Growing up in an Army family, Amber Otis got into the habit of bouncing around a bit. After culinary school in Philadelphia, where she studied baking and pastry arts, Otis went to work for the Starr Restaurant Group, which owns the steakhouse Barclay Prime. She spent three years there under pastry virtuoso Frank Urso, who "taught me most of what I know," Otis says, about plated desserts and specialty ice creams. In 2010, she helped open 1862 with chef Martin Hamann. Then she grew hungry for new challenges, so she moved to Aberdeen, North Carolina, where she worked under Martin Brunner, an accomplished Austrian pastry chef at The Bakehouse. A gig at Trillium, under chef Ryan Leinonen, brought her to Denver. And now, her work with Mary Nguyen has her exploring everything from gluten-free baked goods to creations like salted chocolate-cashew pie with bacon ice cream and bourbon crème anglaise. "I like to play around," she says, "but at the same time, I'm drawn to a homey, comfort-food approach — I want people to eat my desserts and think of their mom."
Cindhura Reddy, 28Chef de Cuisine at Spuntino
Cindhura Reddy grew up cooking alongside her Indian-born parents in Cleveland, Ohio. Her first job was at Zahav in Philadelphia, Michael Solomonov's acclaimed modern Israeli restaurant. And for her honeymoon, she and her new spouse spent nine months in 2011-2012 on a backpacking journey that took them from Southeast Asia to Europe. In short, Reddy has developed a culinary outlook that's global beyond her years. Now she's putting her global knowledge into practice under Spuntino pastry chef-owner Yasmin Lozada-Hissom, herself a Venezuelan who spent her formative years in Peru. "Yasmin is completely open to exploring," Reddy says. "Though this is technically an Italian restaurant, I can bring in cauliflower with turmeric or add chile threads to bruschetta." The dish Reddy is proudest of creating so far is coniglio con aglio, or braised rabbit leg atop gremolata polenta with wilted dandelion greens — partly because the name reminds her of the farming family she lived with in Italy, who taught her the near-tongue twister, and partly because she enjoys "working with more unconventional meats." Eventually, she hopes to open her own restaurant with her husband, who happens to be Spuntino's general manager. "At this point, I still feel too young to be nailing down a concept," she says, "but whatever we do will definitely have an Asian influence — I love to eat everything!"
Chris Royster, 24Chef de Cuisine at Flagstaff House
Chris Royster's career began, as those of so many cooks do, washing dishes. A high school gig in Royster's hometown of Hyde Park, NY, eventually turned into a cooking job at the same place, and within a little more than two years Royster and his brother had become the restaurant's co-executive chefs — all of this before Royster even turned 18. He moved to Colorado for the usual reasons — mountains, sun — and got a gig with Louisville's Zucca Italian Ristorante and then its sister restaurant, the Huckleberry, where he served as executive chef. Now Royster is chef de cuisine at Flagstaff House, a temple of wine and fine food, with jaw-dropping views of Boulder and the plains. "We rewrite the menu every day and we can do whatever we want, whenever we want," Royster says. "I love the bounty from Colorado farms we tap into — the beef, the poultry, the produce from Cure Farms in Boulder. The apples I eat in Colorado are perfect all the time, which is hard for me to say, coming from New York."
Amy Sayles, 28Pastry Chef at Panzano
These days, emphasizing local market ingredients is an industry cliché. But Amy Sayles, an Orange County, California, native, comes by her love of fresh produce as naturally as any chef can. "My dad installs and maintains organic gardens," she says, "so I've always eaten that way." Arriving at Panzano in early 2013 with classical French training from Le Cordon Bleu at the Scottsdale Culinary Institute, she promptly set about building a seasonal dessert program to complement chef Elise Wiggins' modern Italian repertoire, even doing research in Italian rather than English for the sake of authenticity. And though she admits to thinking too far outside the box on occasion, she credits Wiggins with "helping me strike a balance between originality and approachability" — an approach that has yielded hits like apple crostata with cranberry-lime mousse and pistachio-flour cannoli filled with orange-ricotta mousse over raspberry-rhubarb compote. In Sayles' downtime, you might find her at Olive & Finch — "I probably eat there twice a week" — if you can find her at all. "I'm a homebody," she admits. "I knit like an old lady; I don't even care. It's my guilty pleasure" — a way to decompress before this year's crop of Palisade peaches, cherries and apricots has her back in the kitchen.
Gregory Schesser, 26Sous-Chef at Lower48 Kitchen
At 26, local-boy-done-good Greg Schesser has already built up a résumé that chefs twice his age would kill for. In 2010, the freshly minted Culinary Institute of America graduate started as a pasta cook at Frasca Food and Wine "based on my attitude more than my experience," he says. But his skills impressed then chef de cuisine Brian Lockwood enough to help Schesser nab a staging gig at The French Laundry in Yountville, California, one that led to a permanent position as butcher. Working at one of the world's most-famous restaurants meant dealing with a level of stress Schesser had never experienced before: "You don't have the option of not having a good day there," he says. "And every day the menu changes, so you're never complacent, you're never comfortable." The experience of working under Thomas Keller proved profound, though, and he still might be there had he not suffered a back injury serious enough to bring him home for recovery. "But everything happens for a reason," he figures, and soon the opportunity arose to join his friend and former Frasca colleague Alex Figura, as well as Figura's partner, Mario Nocifera, at the brilliant Lower48 Kitchen — where, it turns out, complacency isn't an option, either. "We're creating a culture here," Schesser explains. "We go over the menu with the chefs de partie every morning and try to change five or six items every week; we don't want it just to be Alex and me figuring out what to do with this beautiful baby fennel that just came in from whatever farm. This restaurant is all of our blood, sweat and tears."
Ryan Schmitt, 27Executive Pastry Chef at the Four Seasons Hotel Denver
Anyone who moves from Los Angeles to Denver can expect a serious attitude adjustment. But "it was all the altitude adjustment" that surprised Ryan Schmitt four months ago, when he was promoted from assistant pastry chef at the legendary Beverly Wilshire to the head of the pastry program at the Four Seasons' Downtown Denver property. The Le Cordon Bleu graduate, who has also worked at luxury destinations like the Trump Taj Mahal in Atlantic City and The London West Hollywood, was more than up to the task of a few recipe revisions for the Mile High City. In addition to executing the dessert menu for EDGE Restaurant & Bar, he oversees production for banquets and weddings, including cakes as well as amenities like housemade bonbons and truffles. For inspiration, he turns to French masters like Stéphane Leroux. "Getting into that kind of sugar and chocolate work is always a thrill," he says. But even simple chocolate chip cookies can make his day. After all, the memory of baking pies with his mother as a child is as vivid as any he retains from his formal training. Even then, he says, he thought, "Yeah, I could do this."
Alaina Silva, 26Manager at Stoic & Genuine
"Ever since I was a little girl, I've been like the Energizer bunny," says trained chef and manager extraordinaire Alaina Silva by way of explaining the enthusiasm she brings to her job at Jennifer Jasinski and Beth Gruitch's instant smash seafood hit Stoic & Genuine. Her journey from the back to the front of the house started in Berkeley, California, where "Alice Waters was my idol" — but a culinary-study trip to India became a nine-month "period of reflection" during which she realized that "while I loved cooking, what I really loved first and foremost was talking to people, being active in my community and trying to make a difference," she says. "And that's what the hospitality industry is." After a couple of years working closely with the manager at Jasinski and Gruitch's LoDo flagship, Rioja, she dove headlong into the preparations for S&G, helping Gruitch build the beverage program and train the staff while overseeing the books, a task she also loves: "It's in the numbers, on the paper, that you step back from the floor and see all the trends you felt instinctively." Clearly, her famous mentors had what she calls a similar "gut feeling" about her when they promoted her to such a high-profile position at one of the year's most-anticipated openings. Now, she says, "seeing all this hard work come to fruition" is the thrill of a lifetime.
Ryan Walker, 25Pastry Chef at Guard and Grace
Ryan Walker is no stranger to hard work. The Vail native has done everything from "making bread at 2 AM at a bakery up in the mountains" to cooking breakfast for the Nuggets in the team's locker-room lounge at the crack of dawn. So he's well-suited to the pace at Downtown steakhouse Guard and Grace, where he's in charge of creating plated desserts for both the dining room and off-site events, baking hundreds of potato rolls and chocolate chip cookies a day, and even turning out the occasional birthday cake. The deceptive simplicity of his work — take the butterscotch tart we named one of the year's best dishes so far — is a hallmark of his style; as he puts it, "I've had a lot of aha moments while spinning off of old ideas and recipes." Meanwhile, as if he didn't have enough to do, he's also trying to convince chef-owner Troy Guard to invest in an ice cream machine. "I went on a cruise ship when I was a kid that had soft-serve ice cream and I was like, 'This is awesome!'" Walker remembers, "It's one thing I really like to make from scratch." After all, it was when he joined Guard at his bustling Larimer Square flagship, TAG, that Walker learned that hard work means nothing without proper preparation. "If you're not prepared, you get screwed," he says frankly. So, despite his age, he's already thinking about the possibility of opening a restaurant with his twin brother, who's also a chef.
Andrea Wight, 28Pastry Chef at beast + bottle
Andrea Wight worked in kitchens for years before pastries captured her imagination. Now that she's the pastry chef at the acclaimed beast + bottle in the Uptown neighborhood, they dominate it. The Upstate New York native loved cooking as a kid, and graduated from Penn State University with a degree in hospitality management, then got a master's degree, with a focus on food product development. But instead of taking a corporate job where she could develop the latest potato chip, ice cream or frozen dinner, she worked as a chef in the Virgin Islands. In the off-seasons — summers — she worked in a bed and breakfast in Montana, and visited Denver enough to decide she wanted to move to the Mile High City. She got a job at Venue in the Highlands, making savory dishes in the evening but sometimes worked the Monday pastry shift, where she found her calling. At Vesta Dipping Grill, she met chef Paul Reilly, who asked her to join his new beast + bottle as pastry chef. Wight makes desserts the ways most chefs make food — with an emphasis on ingredients, from caramel to croissants. "I like seeing something that takes a lot of technique to make," she says, "that takes a lot of time and steps."
Kelly Wooldridge, 29Wine Director, Bonanno Concepts
If Frank Bonanno is the hardest-working chef in Denver, then it stands to reason that his team must be as industrious as they come. That's certainly true of wine director Kelly Wooldridge — who, at 29, has already devoted half his life to the restaurant business. He graduated culinary school, worked everywhere from Kansas City, Missouri's famed American Restaurant to Boston's Gaslight Brasserie du Coin, and passed the Court of Master Sommeliers' Advanced exam on his first try, an unusual feat. He now oversees the wine programs at all of Bonanno's eateries to various degrees, with an emphasis on staff education concerning "everything from the mechanics of opening a bottle to the differences between Nuits-Saint-Georges and Gevrey-Chambertin." Speaking of French regions, he's got big plans for Bonanno's flagship, Mizuna."We recently came to this aha moment about the fact that there's no longer a place for great French wine in Denver," he says. "So in the coming weeks, Mizuna will attempt to be that restaurant." Overhauling the cellar at one of the city's premier dining destinations is a major undertaking, but it exemplifies what Wooldridge loves about his job. "Many chef-owners view their sommeliers with a certain level of distrust; Frank isn't like that," he points out. "So I'm pretty lucky to be able to work hard on fun things that hopefully push the envelope and add new voices to Denver's wine conversation. That's what keeps me hungry."
Matthew Vawter, 28Chef/Operating Partner at Mercantile Dining & Provision
Colorado native Matt Vawter has been a behind-the-scenes fixture at Fruition, Alex Seidel's famed Country Club hub of seasonal contemporary cuisine, since 2007; intricate dishes like heirloom-tomato-and-fried-eggplant salad with housemade ricotta and toasted pine-nut emulsion or crab-panna cotta cannelloni in melon consommé are now his signature. But in late summer, he'll bid farewell to his longtime home base and, in his words, "come into my own" as Seidel's partner in the much-buzzed-about Union Station restaurant-market hybrid Mercantile Dining & Provision. While Seidel notes that "he's certainly earned his owner's share in the restaurant," Vawter admits that "I'm going to miss Fruition a lot — it's like handing off a baby. But the biggest lesson Alex has taught me is to never doubt myself on what I can accomplish." To that end, he's been working overtime to perfect everything from pastries — "we want to serve the best croissants in Denver" — to jarred pickles and preserves, all while gearing up to run a far-bigger kitchen than the notoriously tight quarters he's leaving behind. If such responsibility is a lot to bear, it doesn't compare to the anticipation: "I'm really excited to get some new equipment!" Spoken like a true kitchen geek.


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What I can't comprehend though is why males in general, I know there's always an exception to the rule so I'm not branding all men as useless, but why most males are incapable of being honest, considerate, kind and just...human? It seems that once a female is brought into the equation their mind begins to work ten to the dozen and they become unable to function and act like a decent human being. The amount of girls who cry themselves to sleep and stop eating to the point of starvation because they just can't shake that sadness and feeling of destruction is way too common.
Men think they can flit between girls, sleep with who they want, insult you, control you, then sleep with you again, insult you some more, get back with their ex and then want to be 'friends' Uh, hell no. It doesn't quite work like that. These men need to take some advice from the minority who actually have respect for their girlfriends. So guys, here is a simple yet achievable step by step guide on how to treat a lady. This doesn't mean extravagant meals out and gifts... you just need to be nice!!!
1) Treat her with respect
2) Compliment her occasionally
3) Don't lie...about anything!
4) Make her feel special
5) Stick to the plans you make with her
6) Make some effort...we like that!
7) Be affectionate - not all the time we don't want an overhaul of pda's but when it's appropriate
8) Make her laugh (it's a bit of a plus)
9) Be thoughtful
10) Don't badmouth her to your mates
This is practically a dummies guide on what to do...albeit most of it common sense, but if you follow this then you'll find yourself not so much of a pathetic excuse of a man any more. And of course in return, you will receive the same treatment. Simple.


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My current sketchbook is made of Stone Paper/Terraskin and it's a lovely chance to explore and experiment with it's properties. Using a sharpie marker or other marker, the ink absorbs and lays flat/stays put, but does not bleed through. Oil pastel, ditto. I really really like it, love it actually, especially with it's eggshell texture that is enough tooth to work but not distracting the way some pastel papers are. The above sketch is #5. I often have trouble making art, finding inspiration, or even 'wanting to'. One trick is just lay down random letters, numbers and symbols and take it from there. This one started in sharpie marker, then layered over with oil pastel, scraped back and more oil pastel. Colour over black sharpie fascinates me.
So, yep, another head scratcher, any word will do, better to make something than nothing.
This one actually began with the words Sass & Pizzaz; if you look hard enough, maybe you'll find them.
Another full on abstract. There's some Copic marker in bottom layer (bright yellow, hot pink). I'm trying them out for the first time. Also, tried adding gold oil-based printing ink (gold blobs), but I didn't want to give them the time to dry, so I put was paper on top which squished them flat so I could move on to the next sketch.