Inside our latest issue
From the patterned acreage at Colorado’s San Luis Valley to downtown Denver’s steeple-strait towers of glass and steel, there’s a lot to be seen from the skies over our great state. Pueblo’s own father and son photographers Jim and John Wark are taking picture making to new heights—see their slant in this photo essay from our current issue.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Photographs by Jim & John Wark
The steam locomotive of the Georgetown Loop Railroad – the town’s economic engine – is a throwback to its 19th-century incarnation as a booming mining town and just one example of how the people of Georgetown work hard to preserve their past. Visit Colorado’s “Silver Queen,” less than an hour from Denver, with us.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story by Matt Masich, Photographs by Joshua Hardin
Since first donning their white dress caps, the cadets of the U.S. Air Force Academy’s graduating class have dreamed of the moment they would throw those hats high in celebration of their commencement. In the May/June issue, explore the “Long Blue Line” that leads these graduates from student to Air Force officer.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story by Matt Masich,
Photographs by Jamie Cotten
We dropped anchor at the small town of Genoa to investigate a curiosity that’s lured motorists for nearly 90 years. What looks to be a lighthouse rising from the wheat fields of Colorado’s eastern plains has a storied past – and Jerry Chubbuck is ready to tell all. Take a look as we take on the mysteries and marvels of the World’s Wonder View Tower. At this roadside “museum,” everything is for sale.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story & Photographs by Matt Masich
Today, trails for mountain bikers, runners and hikers radiate outward from the city of Salida. Hundreds of people enjoy these outdoors, just minutes from downtown. But it wasn’t always an oasis. See the success story of Salida Mountain Trails, a nonprofit that brought the community together for a common cause.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story & Photographs by Nathan Ward
Hummingbirds dart in and out of view in the blink of an eye, their wings beating 60 times a second. Photographer Dick Orleans uses skill and patience to capture fleeting images of the tiny travelers that have flown across the continent for a springtime sojourn in the Rockies. See his images and trace the migration pattern of Colorado hummingbirds.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story & Photographs by Dick Orleans
Buying local has never been so tasty. And it is becoming easier than ever as more Colorado entrepreneurs create culinary delights that are popping up on store shelves across the state. We uncovered the stories behind nine of the most delicious products to emerge from the Centennial State.
For a sweet and savory summer treat, try a Colo-waiian Pizza, featuring products from MM Local.
Read the complete story in the May/June 2013 issue of Colorado Life – Subscribe Here.
Story by Carri Wilbanks
Colo-waiian Pizza
pizza dough (purchased or homemade)
1 Tbsp olive oil
1 medium clove garlic, diced
1 jar MM Local tomatoes (with Basil or Rosemary)
1/2 jar MM Local Peaches with Honey, cut into 1/2-inch cubes
1/2 jar MM Local Chiles (hot or mild)
1 cup grated mozzarella cheese cooked Italian sausage, pepperoni, prosciutto or Canadian bacon
Serves 2
In a small cast-iron or non-stick skillet, heat olive oil at medium-low heat. Add garlic dice to oil and saute until just brown (30-45 seconds). Pour in one jar MM Local Tomatoes with juice and bring to a simmer, gently chopping tomatoes with a wooden spoon to separate.
Allow tomatoes to simmer on low or medium-low heat for 5 minutes or until slightly thicker. Roll out pizza dough into a flat 1/4-inch rectangle or circle on a lightly floured cutting board or counter-top. With a wooden spoon, scoop tomatoes onto the dough and spread evenly until lightly covered.
Sprinkle pizza with grated cheese to taste. Add meat, peaches and chile peppers. Bake 15-25 minutes or until done at 450°. Slice and serve.