“Journeys” Honors Area Children
By Betty Parham
BettyP@lhvc.com
Not just anyone can be a Grand Marshal of a parade. The position of Grand Marshal has historically been a great honor bestowed on very important personages like George Washington, who was the Grand Marshal of one of the first national parades held in the brand new United States.
Kings and queens, presidents, civic leaders, astronauts, soldiers and countless luminaries have been tapped to fill this esteemed position.
In this tradition, Grand Marshals of this year’s 30th anniversary parade are the school children of Niwot, according to Neal Anderson.
In keeping with this year’s theme, “Journeys – Yesterday … Today … Tomorrow” the emphasis is on children. Niwot Elementary, Rocky Mountain Christian Academy and Shepherd Valley Waldorf Schools will send delegations of students to lead the parade.
Following the Grand Marshals down Main Street (Second Avenue) will be a parade that includes marching bands, dancers, an Indian chief and Indian dancers, various four-legged marchers, youth and sports groups, gymnasts and acrobats. Keep your eye out for “Elvis,” who will make an appearance. (Mick Jagger hasn’t confirmed yet, but you never know.)
But the parade is just the beginning. Here are some other
sights and sounds to expect on Nostalgia Day. 
Street Scene
Nearly 60 booths located in and around downtown Niwot will be part of a festive sidewalk scene. From funnel cakes to therapeutic massage, there will be something for everyone. If you have been looking for that special object d’art, you just may find it among the many booths showcasing the paintings, photographs, sculpture, fiber art, jewelry and other works by local and regional artists.
Kudos to students like those from Shepherd Valley Waldorf School whose booth will offer handmade items for sale to benefit charity.
Food
Nostalgia Day is a good time to take a break from cooking. Food will be plentiful from morning ‘til night. You can start the day with a traditional pancake breakfast hosted by the Niwot Market in Cottonwood Square. The breakfast is a fundraiser for the NHS orchestra.
Or, you can choose from an abundance of sidewalk fare like hotdogs, hamburgers, sandwiches, and pizza. Local restaurants and food vendors like Storyvillle Creole Cafe, The Giggling Greek and Bloomberries will add variety to the outdoor menu.
In the evening, Cottonwood Square’s restaurants will be open, and there will be food booths during the evening concerts.
Above all, don’t forget the Courier’s dessert recipe contest. Have your prize-winning dessert at the Courier’s booth by 11 a.m. Prizes include blue ribbons, a dinner prepared by a professional chef, cooking classes and best of all, bragging rights. In addition, all entrants will receive a one-year subscription to an online recipe contest newsletter. (See entry form.)
History Storytelling
For area newcomers who want to absorb some Niwot history, the storytelling performances by long time resident Donlyn Arbuthnot are a must-see. Arbuthnot assumes the personality of her great-grandmother, Mary Elizabeth Bader Arbuthnot who was born in Germany in 1848.
By combining scholarly research with the many stories she heard as a child about her family’s exploits, Arbuthnot weaves a living tale of what life was like in Niwot for the early settlers.
The Niwot Tribune
37 Years of Niwot History: Get a glimpse at daily life in Niwot through the pages of The Niwot Tribune, which was published from 1921 to 1958. Old photographs, actual newspapers and reprints from the collection of Doyle Hornbaker, former editor and owner of the paper, will be on display.
The Niwot Historical Society, which sponsors the exhibit, is also asking people to stop by and try to identify some of the people in the old photographs. The exhibit will be at the old firehouse next to the Grange.
It’s Magic
For 19 years, Connie Elstun has been a professional magician who stages Connie and Co.’s Magic for Children. She and her menagerie of furry and feathered fellow entertainers offer an interactive show that is fun for kids of all ages.
The fun begins after the parade in front of Niwot Realty, with a second show to follow. Kids can expect a prize at the end of the show for helping to make the magic happen.
Music
Nacho Men: Colorado’s own Rock ‘n Roll dance band, the Nacho Men, have been performing since 1980 and have opened for groups such as The Temptations, Little Richard, Chuck Berry and The Doobie Brothers.
The Nacho Men have taken their unique renditions of swing, 50’s and 60’s hits and disco, combined with costume changes, choreography and their own brand of wacky humor throughout the United States and Europe. On Sept. 9 you can see them right here at Cottonwood Square.
The Niwot Timberline Symphony: If your taste runs more toward classical, you’ll want to take in the concert by the Niwot Timberline Symphony. Now in its fifth year, this all volunteer group will perform on the lawn of Chris Finger Piano’s.
Awkward Silence: Don’t expect too much silence when the local band Awkward Silence takes the stage at Cottonwood Square.
Photo by Curits Jones
Keeping with the theme “Journeys – Yesterday…Today…Tomorrow,” school children will be Grand Marshals of the 30th anniversary of Niwot Nostalgia Day Parade.
FasTracks Faces Difficult Decision
By Shari Phiel
ShariP@lhvc.com
One of the most important issues facing residents and FasTracks officials is the decision between electric or diesel engines. When comparing the two technologies, it becomes apparent the decision will not be an easy one.
Perhaps the most important concern surrounding commuter rail technology is pollution. On an average round trip between Denver Union Station and Denver International Airport, Electric Multiple Unit (EMU) commuter rail would emit zero emissions. In comparison, Diesel Multiple Unit (DMU) commuter rail would emit 11 to 20 grams of particulate matter, 500 to 900 grams of nitrogen oxides and hydrocarbons, and 5200 grams of carbon monoxide. At first, it might seem apparent that electric rail cars would be the preferable choice, but that may not be the case.
What is often missing from the comparisons between EMU and DMU technology is the emissions generated by coal-fired power stations necessary to support electric rail technology. Xcel Energy currently operates several such facilities, including the Valmont Station in Boulder, which has a coal-fired unit and a natural gas unit.
A 2006 white paper from the Transportation Research Board in Washington, D.C. reported “emissions from diesel multiple units and electric rail modes are not dramatically different, on a per seat-mile basis,” when emissions from power generating facilities are included. In addition, diesel rail cars can be adapted for newer alternative fuels.
But for anyone living near a layover or maintenance station, the smell and pollution generated by diesel cars idling for extended periods of time is of greater concern. Proponents of electric rail suggest there is a greater overall need for clean burning electric power.
Surprisingly, both EMUs and DMUs share similar traits. Both train cars have similar dimensions in height and width, although DMUs are several feet longer and can accommodate more passengers. EMU rail can accommodate 360 seats over 341 feet; DMU rail provides 404 seats over 425 feet.
While speed can often be a deciding factor in determining a more efficient rail system, both EMU and DMU rail operate at a maximum speed of 79 mph. The two systems differ in uneven terrain. EMU rail can climb grades of less than four percent at substantially slower speeds, while DMU can only climb grades less than three percent. While this may not be a current concern, expansion into foothills communities could be affected at a later time.
One other consideration is the vibration and noise generated by commuter trains. According to the US 36 Environmental Impact Study (EIS), in terms of vibration, commuter rail is typically located away from residential areas and generally is not a source of disturbance.
People generally notice vibration around 65 velocity decibels (VdB). The vibration generated by commuter rail normally averages between 75 and 85 VdB at a distance of 50 feet. An exception to this is in the case of idling or slow moving DMUs, which generate low frequency noise that can cause vibration and rattling of windows and walls in buildings.
In terms of the noise, at 50 feet away an EMU generates around 85 A-weighted decibels(dBA) and a DMU generates between 65 and 82 dBA. In comparison, the average city bus generates 84 dBA and a heavy truck generates 90 dBA at the same distance. Conversation speech results in about 60 dBA.
Finally, the cost to purchase and maintain each system must be reviewed. The initial capital costs for a DMU system with 404 seats would be $13.8 million. The capital cost of an EMU system with 360 seats is $8 million. It should be noted that these figures do not include the additional cost required to build the overhead wire infrastructure to support EMU rail.
What is clear is that the decision between electric and diesel rail systems will not be an easy one. FasTracks officials are encouraging residents to speak up and make their comments, concerns and ideas known.
For more information on FasTracks, visit www.rtd-denver.com/fastracks or call them at 303-299-2401.
Additional information regarding the U.S. 36 Environment Impact Study can be found at www.us36eis.com.
By Mandy Sutyak
MandyS@lhvc.com
In a transaction that will allow it, to consolidate and expand its operations, Haystack Mountain Goat Dairy has purchased 32 acres of land and leased another 48 acres from Boulder County. The land purchase is subject to a conservation easement that places certain restrictions on how the land can be used.
The land, known as the Hygiene Dairy, is located on the east side of 63rd Street about one-half mile north of Niwot Road. Before it was Hygiene Dairy, the area had been called Haystack Dairy and was home to the Longmont Dairy Farm before that operation moved to Larimer County.
Haystack Mountain Goat Dairy plans to move its goat herd and milking facility to the new location by spring 2007. Those parts of its operations are currently located on seven acres on Niwot Road. Its cheese-making operation will gradually relocate to the new farm by mid-2008. The cheese-making is currently located at both the Niwot Road facility and a facility on Colorado Avenue in Longmont.
The move will allow the dairy to expand its herd from 120 goats to 800 goats. It will also enable the dairy to gain USDA “certified organic” status since its goats will have access to grazing land, a key requirement for organic certification. Production of its farmstead and artisanal cheeses will also be increased.
A farmstead cheese is one that is made with milk from the farmer’s own herd on the farm where the animals are raised. An artisanal cheese is one that is produced primarily by hand in small batches, paying attention to traditional cheese-making techniques, using as little mechanization as possible.
“Being able to make cheese on the farm where our goats live is key to our identity as a ‘farmstead’ cheesemaker,” said Jim Schott, who founded Haystack Mountain Goat Dairy 14 years ago.
The Imel Open Space borders the Haystack Mountain Goat Dairy property on two sides. Boulder County and the City of Boulder are also planning to buy 34 acres of land, known as the J-Family property, located on the southwest corner of 63rd Street and Oxford Road, west of the new Haystack Mountain Goat Dairy location.
If the purchase proceeds, the J-Family parcel would be part of 700 contiguous acres of preserved open space and an additional 600 plus acres of NUPUD outlot conservation easements.
Photo By Mandy Sutyak
Haystack Mountain Goat Dairy expects to expand its goat herd from 120 goats to 800 in the next two years.
Primaries Resolve Party Contests For Three Offices
By Mandy Sutyak
MandyS@lhvc.com
The primary elections held Aug. 8 included just three contested party races for offices directly serving the Courier’s circulation area. They were for the Republican candidate for State Senate district 16, the Democratic candidate for State House district 13 and the Democratic candidate for County Clerk and Recorder.
Running for State Senate District 16 were Republicans Marty Neilson and Barry Thoma. Neilson won with 59 percent of the vote in Boulder County. Neilson describes herself as a lifelong Republican and is a former chairwoman of the Boulder County Republicans. Neilson will face incumbent Democrat Joan Fitz-Gerald in November’s election.
For State House District 13, Claire Levy won the nomination over Jim Rettew with 67 percent of the vote in Boulder County. Levy is an attorney in private practice specializing in land-use issues. With no Republican challenger, Levy is almost certain to win this office in November.
Incumbent County Clerk and Recorder Linda Salas lost the Democratic nomination to Hillary Hall with 59 percent of the votes cast in favor of Hall. Hall is a former chair of the Boulder County Democratic Party and was a member of the bipartisan Election Review Committee appointed to determine the root of the 2004 election problems and to propose solutions for them. With no Republican candidate for this office, Hall has no major party opposition in November.
Within Boulder County, there were 106,955 registered voters, 20 percent of whom voted in the primaries. More than half of those voting took advantage of the absentee voting. There are 20 offices with the Courier’s circulation area due for election in November. Of these, 10 have candidates from both the Republican and Democratic parties running. The remaining ten offices have no Republican candidates.
An unofficial list of candidates from other parties and unaffiliated candidates running for the state offices can be found at www.elections.colorado.gov. The deadline for “write-in” candidates to declare is Aug. 29.
Corny Primer
By Meryl Bornstein
Corn is the queen of summer produce. It’s sweet, tender and delectable. Little or no fussing is necessary to enhance its delicate flavor, but if you want to try something different, the following recipes are for you.
Steamed Corn
Adapted from M. Bittman’s “How to Cook Everything”
Steaming corn is now popular. The flavor is arguably better than that of corn cooked in the standard large pot of boiling water, and less water, fuel and time are required.
Bring one to two inches of water, salted or not, to a boil in a pot. Lay shucked corn in the water (water does not cover corn) or on a rack above the water. Return water to a boil. Steam about five minutes, until kernels are tender. Drain. Serve with your favored seasoning.
Grilled Corn
Shuck corn and remove silk, or partially shuck corn leaving bottom husks on, or leave unshucked. Grill over high heat until tender and beginning to brown and char, turning as needed to prevent burning.
Ears without husks take about 12 minutes to cook, those with husks 20 to 30 minutes. For the “naked” corn, if desired, brush with plain or flavored softened butter or oil while grilling. Use up to one tablespoon per ear. Season and serve.
An alternate grilling method is from celebrity chef Bobby Flay (www.foodtv.com). Pull back husks. Remove silk. Pull husks down over corn. Soak corn in cold water 30 minutes. Remove corn from water and shake off. Grill, covered, over medium heat 20 to 25 minutes. Remove husks. Season and serve.
Roasted Corn
Adapted from “Bobby Flay Cooks American”
This is Flay’s favorite way with corn. His preferred cheese is cotija. The in-husk roasting concentrates sweetness.
8 ears corn
1 cup grated cheese, any Mexican style firm enough to grate
up to 2 tab. mild chile powder
2 limes, halved
Remove silk from top of corn and shuck all but bottom husk layer. Dip ears in water and lay on a baking sheet. Roast at 425 degrees for about 25 minutes.
Strip remaining husks and discard. Replace corn on pan. Sprinkle with cheese and chile powder. Roast up to 10 more minutes, until done to your taste. Remove from oven, squeeze lime juice over ears and serve.
Corn Seasonings
Adapted from “Eating Well”
Move beyond basic butter. Each recipe makes enough to brush on four medium ears of hot corn.
Lemon-Herb
Whisk together 1 tab. lemon juice, 2 tsp. best olive oil and 2 tsp. chopped parsley or basil. Salt and pepper to taste.
Aztec Lime
Whisk together 1 1/2 tab. lime juice, 1 tsp. best olive oil, and 1/2 tsp. chile powder. Salt and pepper to taste.
Moroccan Spice
Mix together up to 2 tsp. each of ground cumin and coriander, 1 tsp. dried oregano, 1/2 tsp. ground ginger and 1/4 tsp. salt. Brush 1/2 tsp. best olive oil over each ear. Sprinkle on spice mix.
Succotash Chowder
Adapted from R. Gold’s “Little Meals”
When you tire of eating from the cob, or you find some weary corn stored in the fridge, or it’s winter and your best choice is frozen kernels, try an off the cob recipe.
Usually kernels are cut with a large knife, straight down from an upright cob. Julian and Riven in “The Way We Cook” suggest a less messy alternative - lay the cob flat on a cutting board. Hold it firmly with one hand. Pull a small, sharp knife from the pointed top of the ear to shave off several rows of kernels. Turn cob, repeating, until all kernels are removed. Use within several hours.
This low-fat chowder is a spiffy riff on the famous American combo. If you like, while prepping the ingredients, break the “dekerneled” cobs in half and simmer them in the broth up to an hour. Replace any evaporated water and discard the cobs. The sweet cobs will give extra corn savor to the chowder.
1 cup chopped red onion
1 cup chopped red pepper
2 cloves garlic, chopped
up to 1/2 tab. cumin
up to 1 tsp. chili powder
4 cups chicken or veggie broth
1/2 lb. new potatoes, chopped
1/2 cup cilantro or parsley
1 cup milk, 1 percent okay
2 cups corn kernels
2 cups baby lima beans or edamame, cooked
In a large pot, cook the onion, pepper, garlic, cumin and chili powder in 1 cup broth until soft. Add potatoes, 2 cups broth and cilantro. Simmer until potatoes are almost done. Add rest of broth, milk and corn. Simmer until potatoes are done.
Puree half the soup with an immersion blender or in a food processor. Add puree back to pot. Add beans and cook briefly until soup has thickened to chowder. Serves 4 or more.
Trucs of the Trade
Hints for corn selection and protection, mostly from “Eating Well”
· Choose a moist green husk to protect corn moisture.
· Check for a golden brown tassel, the stringy silks protruding from the top, to ensure ripe ears.
· Feel through husk for fully developed kernels. Peeling husk back to inspect dries corn out.
· Eat or refrigerate ASAP. Store in husk, wrapped in a plastic bag.
· Select local corn. Flavor starts deteriorating (sugars convert to starch) once picked.
By Shari Phiel
ShariP@lhvc.com
Longtime Niwot equine enthusiast
and 4-H leader, Lari Parish recently came home with her own awards to brag
about. Parich and her horse, Justa Bob, were honored with four world
championships and the Elite Amateur High Point Award at the 2006 Pinto World 
Championship
Horse Show held June 14-23 in Tulsa, Ok.
The four world championships were in Elite Amateur Trail, Hunter Under Saddle, Western Showmanship and Senior Amateur Western Discipline Rail. Each championship was awarded a Montana Silversmiths belt buckle. The high point award included a Montana Silversmiths belt buckle and a Tex Tan Trophy Saddle.
While Parich may be new to equestrian awards, she’s certainly not new to the equestrian world. She began working with area children, including her own daughter, in 4-H and gymkhana clubs nearly three decades ago. Once her daughter stopped showing, she thought she was all done with horse competitions.
Parich thought she would “just go on trail rides for a while. Boy, that didn’t work out,” she said. She quickly discovered she wanted more than just a few trail rides now and then.
In 2000, she entered some classes and attended a few shows. By 2001, she was competing more frequently and now she loves it. “You get instant feedback on whether or not what you think you’re accomplishing is actually what anyone else thinks you’re accomplish-ing. So I think it’s a little bit of a validation.”
The travel from state to state combined with weeks of practice at home does not faze Parich. “I love staying home and practicing with [Justa Bob]. We work on our little nit picky things and it’s just fun.”
But she also enjoys spending time traveling with her dog Kate and Justa Bob. Competing lets her see how all that training is paying off, what works and what doesn’t. Parich said, “Every time we go to some new state, we accomplish some new thing.”
All of that hard work has begun to pay off, not only in belt buckles and trophy saddles, but she and her horse now have some of their own fans. At the 2006 Pinto World Championships, Parich and her horse were entered in 21 classes. She was surprised and honored to see so many Colorado residents at all of her classes cheering them on.
But don’t expect her to put her horse show days out to pasture anytime soon. Parich will once again be back in the saddle, and on the road, with Kate and Justa Bob in tow.
Photo by Shari Phiel
Lari Parich shows off her recent additions to her awards: Four World Championship belt buckles and High Point Award trophy saddle and belt buckle.
U14 Cougars Finish 9th in World Series
Special to the Courier
The Niwot Youth Sports U14 competitive baseball team concluded its season at the Triple Crown Division 2 World Series in Steamboat Springs.
After going 2-1 in pool play, the Cougars advanced to the championship bracket (final 16) and eventually finished ninth in the country.
The team finished 3-3 in the tournament, losing to the third place team, the Michiana (Ind.) Reds, and to the second place team, the Dallas (Tx.) Blue Jays, twice. Both are all-star teams from large metro areas.
The Cougars’ season was divided into two parts—one as an AAA level U14 tournament team, the other as a Legion C team, representing the Niwot High School attendance area. The U14’s won three local qualifying tournaments, placed second at the national College World Series tournament in Omaha and ninth at the World Series, finishing with a record of 25-8 for the year.
As the youngest Legion team in the state, the Cougars finished second in three local tournaments, won the Northern Division Legion league title with a 14-2 record, and finished fifth at the State Tournament in Fort Morgan. Their Legion record was 25-9 for a combined mark of 50-17 for the year. USASportsrankings’ latest poll had them ranked No. six in Colorado and No. 61 in the U.S. for all levels of competition.
Team members include Conrad Ottem, Ryan Strufing, J.C. Bartley, Tyler Strong, Brady Oleszczuk, Spencer Wolfe, Matt Perry, Kelton Manzanares, Sean Urban, Veric Nichols, Will Roth and Matt LaBorde. Jeremy Bartley served as batboy. Eight of the twelve will attend NHS, where they plan to continue their baseball careers. Seven of them will also play freshman football at NHS while the eighth will play soccer. The team was coached by Jon Bartley, Russ Strufing and Dan LaBorde.
The Niwot Cougars U14 Team (kneeling l to r ): Conrad Ottem, Kelton Manzanares, Sean Urban, Jeremy Bartley, Brady Oleszczuk, Will Roth; (standing): Russ Strufing, Spencer Wolfe, Matt LaBorde, Jon Bartley, Ryan Strufing, Tyler Strong, JC Bartley, Veric Nichols, Matt Perry, Dan LaBorde.
Photo by Tracey Nichols