2012 focus on business

2 X Sunday, July 22, 2012 X Focus on Business

Focu

s On

Bus

ines

s

Publisher

Richard G. Ballantine

General Manager

Ken Amundson

Vice President of Newspaper Advertising

Paul C. Hay

Director of Sales and Marketing

Mark Drudge

Design Manager

Brady Sutherlin

Magazine Editor/Designer

Karla Sluis

Photographer

Lindsay Abshagen

Advertising Sales

Teressa Fenn, Darryl Hunt, Chuck Jillson, Karolann Latimer, Rob Lillard, Shawna Long, Ralph Maccarone, Michael Billy, Amanda Puett

Advertising Assistant

Cora Younie

Advertising Design

Mitchell Carter, Jennifer Dickens, Janelle Farnam, Michelle Uhl, Tracy Willbanks, Hanah Noland

The Durango Herald uses reasonable

effort to include accurate and up-to-date

information for its special magazine pub-

lications. However, all general informa-tion comes from a variety of sources and may change at any time for any reason. To verify specific information, refer to the organization or business noted. To see the online version of this guide, click the link at: www.durangoherald.com.

A publication ofFocu

s On

Bus

ines

sINSIDEA long look at longtime businesses...

6

16

Chips off the old block: Eagle Block Company celebrates 61 years in Durango

Steaking a claim: Ore House Restaurant yields treasured lifestyle for 40 years

Keep on truckin’: Vandegrift Diesel in Durango earns trust over 30 years

Love seeped in chile: Julie’s El Amigo in Ignacio is now a landmark after 47 years

Steering a legacy: Economy Nissan celebrates 30-year anniversary in Durango

Memories on the menu: Through recession and tragedy, Francisco’s is still a landmark

Mirror of the community: The Durango Herald remains family-owned for 60 years

Boom and bust: Businesses adapted to “Magic City of the San Juans” in 1880s

Economic Overview: Joe Keck, Roger Zalneraitis, and Laura Lewis Marchino offer insight

Teens learn to earn: Mountain Middle School writers look at summer jobs for young people

Service with a smile: Tips on treating customers well will give businesses staying power

Down through the years: Happy Anniversary to longtime businesses in La Plata County

Keep ‘one-of-a-kind’ in mind: Local First describes benefits of investing in local economy

6

8

10

12

14

16

18

20

22

30

34

36

38

La Plata County workers make barrels at the turn of the century. / Animas Museum photo

Focus on Business X Sunday, July 22, 2012 X 3

34ON THE COVEREagle Block Company family members show off the “Eagle Block Muscle” along their wrists from lifting and carrying blocks. Piccoli family members, from left: Jerry, Steve, Wilma, Megan and Don. Photo by Lindsay Abshagen

The test of time


Stories by Karla

Sluis

Photos by Lindsay

Abshagen

What does it take for family-run, county businesses to survive and thrive through the decades?

What makes a succesful business tick?

Luck, love and hard work.These are the essential parts that

wind up in every conversation about business longevity. Luck is good timing and foresight. Love is the force that keeps founders together for better or worse. Hard work is perseverance or, as

Vicki Vandegrift of Vandegrift Diesel said, “It’s not knowing when to throw in the towel.”

As we explored the topic of longevity in this magazine, we spoke to owners of many longtime, family-run businesses in La Plata County. Everyone interviewed echoed these words, almost verbatim: “This is a tough place to make a living.”

And yet, they chose to stay.In one interview, Ryan Lowe, executive chef and

general manager at the 40-year-old Ore House Res-taurant, turned to owner Bill “Beatle” Abshagen and said, “This place is very much a part of you.”

Investing luck, love and hard work into a business makes it an extension of self and family unity. When people put so much time and personal energy into a product or service – no matter whether it’s cars, chile, or newspapers – the business begins to absorb the en-tire community as a family. Customers feel this when they walk in the door, in the way they are treated, and in the happiness of the staff. The longer this feeling of family is sustained over the years, the deeper ingrained the commitment from both owners and customers. After a decade or two, a “landmark” is born.

But it’s not all milk and honey. Like any family, longtime businesses have ups and downs – and internal arguments. Wilma Piccoli, matriarch of seven children in the Eagle Block Company clan, solves problems the old-fashioned way.

“We’re Italian. We holler at each other until we figure it out.” – Karla Sluis

Historic photos courtesy of Animas Museum, Center for Southwest Studies, and Durango Herald files

The test of timeWhat does it take for family-run, county businesses to survive and thrive through the decades?



Piccoli family members proudly show off the “Eagle Block Muscle.” The tight curve at the

wrist – built up from years of gripping and carrying stone blocks – is a symbol of their business ethic. Hard physical labor and family unity have sustained Eagle Block Com-pany for 61 years in Durango.

“There are seven of us. Kids are cheap labor,” said Rita Piccoli Anderson, pro-voking laughter from family members gathered around an heirloom table on June 11. Her brother Don chimes in: “Yeah, I looked forward to going to school so I could rest.”

The business began as the American Dream of an immigrant family. James and Henrietta Piccoli came to the U.S. from Italy in 1920. In 1943, Gino bought the land on top of Farmington Hill – the

Koshak Mesa – from relatives. Gino’s training was as a machinist, and he got into the block business by accident. He intended to use the site for woodworking. Gino and James built cabinets, and found a mold that would make concrete blocks. People kept buying the blocks, so they eventually shifted their focus. They founded Eagle Block in 1951.

“Our longevity is a result of Dad making some great decisions in the ’40s and ’50s,” said Gino’s son, Don Piccoli, Eagle Block’s general manager. “We were never underneath a note. There’s no way we could have bought the land our-

selves today, because of the cost and land-use codes.”Today, Eagle Block Company is a manufacturer of building block

materials of various sizes as well as a retail location for rock, cement, lime, sand, landscape pavers and elements, fireplace components, brick,

Chips off the old blockEagle Block Company celebrates 61 years in Durango

Photo courtesy of Piccoli family

From left, Annie Bellutino helps Eagle Rock founder James Piccoli in the shop as his wife Henrietta Piccoli stands by in this photo circa 1951.

Don Piccoli, general manager of Eagle Block Company in Durango, reminisces about growing up at a home near

the family business on top of Farmington Hill on June 11.

LINDSAY ABSHAGEN/Herald

test of time


cultured stone, and glass block. There are four other seasonal em-ployees besides family members. All block and some landscape pavers are made on-site.

“That’s the biggest surprise for most people: that we bring in raw material and make the block here,” said Don. “We don’t import things from other places.” He said aggregate materials are put in a machine to make the block. “Because we make our own, the box stores aren’t necessarily cheaper than us.”

Don and his brother Jerry Piccoli, Eagle Block’s president, offered a tour of the cool, dusty shop on June 11. Jerry built some of the machines himself and keeps them running. “He has Dad’s machinist ability to problem-solve on the fly,” said Don.

He says his dad was a product of the Depression. Gino saved every scrap of metal, and could remember its exact location when it was needed. “When we tore down the old shop, he made us save the nails and straighten them for re-use,” said Don. A hard worker to the end, Gino died in 1997 while work-ing in the shop.

Don said it’s a rarity in the industry for a block company to still be mom-and-pop. Most are owned by conglomerates. They found a niche in the market because it can be hard for

people to get certain materials here.

The company eventually ex-panded to include stone and other landscape products. Don said they needed to adapt because building-use codes changed the way stem walls were made, from block to solid poured concrete.

Gino and his wife Wilma had seven children. Four of them – Don, Jerry, Rita and Steve – manage the day-to-day operations of Eagle Block. They say the key to fam-ily harmony is having a division of duties. Jerry and Steve handle pro-duction, Rita does accounting and office work, and Don handles sales and customer service.

And when they don’t agree?“We’re Italian. We holler at each other until we figure it out,”

said Wilma, the matriarch. Her children laugh.There are 11 grandchildren between the seven siblings, ages

6 to 34. Many of them have worked at Eagle Block over the years. Jerry’s daughter, Megan Piccoli, is working this sum-mer.

“Everyone has a story about lazy, plugged-in teenagers – that’s not us,” said Don. “We were expected to pay for things we wanted ourselves. We grew up understanding what it meant to work, and we weren’t afraid of it.”

Today, the tight-knit Piccolis camp together on the week-ends, and the grandchildren have grown up working and play-ing together. Wilma says it has been a wonderful place to raise a family. Jerry says the siblings have benefitted because they have been in business so long, things are paid off.

But the ultimate secret to longevity isn’t about finances. According to Don, it’s a numbers game.

“Have a lot of kids,” he said, laughing.

LINDSAY ABSHAGEN/Herald photos

ABOVE: Wilma Piccoli, center, stands with her children: Don, left, Jerry, second from right, and Rita, far right, at Eagle Block on June 11. “It has been good for Mom to have her children all around her on a daily basis,” said Don.

TOP PHOTO: Jerry stacks bricks on a warm summer day.

“We grew up understanding what it meant to work, and we weren’t afraid of it.” – Don Piccoli

X


Ore House Restaurant owners Bill “Beatle” Abshagen and his late partner Jim Arias choose the best.

They picked the best town, and they selected the best food. Their profes-

sional and personal decisions have been guided by one word – quality.

“People don’t come here to make money,” said Abshagen. “Our personal mission has been to make enough to live in this beautiful place and develop long-term relationships. We were fortunate to come here. It’s been a great place to raise our families. You can work at night, ski, hunt and fish all day.”

Established in 1972, Ore House is cel-ebrating 40 years in its original location in downtown Durango. The restaurant features top-quality steak, seafood and spirits in an Old West atmosphere at 147 East College Drive.

The idea for the restaurant was modeled

after the Ore House in Vail, owned by Absha-gen’s good friend John Beaupre. Jim Arias and Beatle met in Vail in 1970. “I was more the business end, he was more the construc-tion end,” said Abshagen. They didn’t always agree. “Partnerships are very difficult... But I’ll miss his loyalty, honesty and integrity. Jim was a dedicated family man and a fun-loving guy.”

Abshagen said he fell in love with Colo-rado, and wanted to find quality of life with a restaurant of his own. The partners chose Durango for its natural beauty and outdoor pursuits, although 40 years ago Durango was “a different place: kind of dirty, run-down, not a lot of trees.” Abshagen said he could have chosen a town with a bigger population and made more money, because there was a need all over the country for a quality steak-house. But slightly scruffy Durango called to him. He rightly predicted that the train and

proximity to Mesa Verde would help Duran-go grow over the years.

Abshagen and Arias found the location, formerly a Chrysler dealership and later the restaurant El Sombrero. “It wasn’t a good part of town,” said Sharon Abshagen. Beatle and Arias “signed their lives away” for $125 a month in rent. There was a lot of construc-tion at first during four months of remodel-ing, because the building was essentially a shell. They also had to collect signatures to get a liquor license approved.

“Once we got past political wrangling, the response was instantaneous,” said Abshagen. “There weren’t too many restaurants here, as opposed to today.”

In thinking about the secrets of longevity and the restaurant’s 40th anniversary, Absha-gen is intrigued by the idea of not just surviv-ing, but thriving. In the cool, dim restaurant on June 11, he and Sharon, plus Ore House

Steaking a claim

Ore House Restaurant yields treasured lifestyle for 40 years

test of time

Former Ore House employees gather

for a reunion.


Photo courtesy of Ryan Lowe


Executive Chef/General Manager Ryan Lowe sit down to ponder the underpinnings of success. Beatle pulls out a yellow note-book with pages of notes, with scribbles and highlights. Here are his five key points:

1. Have good timing and good luck. The Abshagens say buying the building before Durango became popular was key to their success, but they had to weather slow years in the early days.

“You could roll a bowling ball down Main Avenue in January, it was so empty,” he re-calls. Today, restaurant owners who lease in a highly competitive market are “at the mercy” of landlords who continually raise the rent.

Meeting and marrying Sharon in Durango would also fall into the luck category. “She

has listened to my song and dance all these years; and did the bookkeeping. She is a big part of our success,” he said.

2. Create a good business model and find your niche. From the beginning, Ore House was intended to be “special-occasion” dining – birthdays, proposals, anniversaries, promotions. “Customers want good food, but they really want an experience,” said Absha-gen. “Anyone can go to McDonald’s and fill their belly on the cheap. People want enter-tainment, and special food for special occa-sions.”

The atmosphere, which Abshagen called “the essence and history of Southwest Colo-rado” adds to the experience. The walls of the restaurant are packed with Western memora-

bilia and elaborate murals. The food reflects the spirit of the West, too. Abshagen said that in the past restaurants used to include mul-tiple cuisines; but today, you see restaurants specializing in one thing. For Ore House, the anchor of the menu has always been a quality steak. The menu today is still focused around this ideal, serving hand-cut, USDA-certified prime and choice steaks; while also offering sustainable wild-caught seafood; free range poultry; homemade ice cream, desserts and sorbets; seasonal, organic, local produce; an extensive wine cellar, and a full bar

3. Be consistent and focus on what you do best. Ore House customers tend to come back year after year to celebrate big occa-sions. Abshagen says people will go to plac-es where they’ve had positive experiences. “It breeds loyalty within a customer base. There’s a sense of security when there are no surprises. People like consistency, familiar-ity and something that hasn’t changed.” The menu doesn’t change with the latest culinary whims. Customers can find traditional favor-ites every time they come.

Chef Lowe says that during the peak of the recession, a lot of local restaurants decided to offer inexpensive menu items. “We de-cided to increase the quality of the food we serve, while focusing on utilizing regional ingredients.” Abshagen adds: “We’re not in the bargain business. We’re expensive, and we won’t compromise our brand by utilizing lower quality products.”

4. Adapt, and watch the bottom line. Controlling inventory and carefully handling finances is imperative, according to Absha-gen. “Technology has been a godsend for restaurant operators. Ryan is on the comput-er constantly, checking the market prices of food.” Attention to detail pays off. He says Ore House business is up 20 percent this year. “I’m proud of that,” he said. “It tells us that we’re doing something right.”

5. Hire and maintain a great staff. “The staff always comes first,” said Lowe. “If they’re not happy, why would they want to make sure our customers are happy? The staff has a good quality of life here. They are paid well, but they work their butts off for it.”

Lowe said there’s a “laundry list” of for-mer employees – many of whom come in to eat with their children and grandchildren – who went on to start their own successful businesses in Durango.

In addition to treating staff well, the Ore House vision extends to treating the community well. Lowe said the restau-rant participates in “every way, shape and form possible: Everything from donating thousands of dollars in gift certificates ev-ery year, to sponsoring many community-based events, to being dedicated chamber members.”

The future of the Ore House is with those who are learning new culinary skills, and keeping up with the technology, according to Abshagen. The new generation will take it over, because he wants to spend more time fishing, hunting, and riding his bike.

“But it will still have your guidance and vision,” Lowe says to Abshagen. “This place is very much a part of you.”


ABOVE: Bill “Beatle” Abshagen says a major perk of his job is “free steak and whiskey.” BELOW: Bill’s wife Sharon Abshagen consults with Executive Chef/General Manager Ryan Lowe.

X


Keep on truckin’Vandegrift Diesel in Durango earns trust over 30 years

No one wants to be here,” said Todd Vandegrift, owner of Vandegrift Diesel. “Their vehicle is broken down, and they are stressed.”

The repair industry has a “bad rap” that adds to that anxi-ety, said Todd’s wife and partner Vicki. “You never know

if mechanics are telling you the truth. There are shops that take advantage of people.”

The Vandegrifts say their customers may come in a bit fraz-zled, but they leave with a feeling of trust. Honesty is what has sustained the business for 30 years in Durango.

The family-owned, 8,000-square-foot shop, located at 225 Turner Drive in Bodo Park in Durango, offers professional re-pair and maintenance services on all foreign and domestic trucks. The facility has several bays for different types of vehicle work, including public-transportation vehicles, the phone company’s fleet, construction trucks and automobiles. The business is a certified Napa Truck Service Center and a dealer for National Interlock Services. They also offer welding, and repair air-condi-tioning systems and Western and Meyer snowplows.

Early in 1982, Todd Vandegrift and Pat Hanon formed Van-degrift & Hanon to provide vehicle maintenance and repairs for Mountain Bell. They soon expanded the business to work on other fleets, and took over management of the old Texaco ser-vice station at 17th and Main. As the clientele grew, the busi-ness moved to Bodo Park to a rented shop that now houses a restaurant. Hanon’s life headed in another direction, so the part-nership was dissolved, and the business became known as Van-degrift Diesel. Real estate was purchased in the southwest corner of Bodo, and the business moved into the new shop in February 1995, where it continues to operate.

Vandegrift said he has thought about closing a few times over the years, because Durango “is a tough town to make a living.” He has persevered because he “wouldn’t be happy doing anything else.” The main challenges over three decades have been finding good employees, maintaining overhead costs and riding out the economic slump, which hit the construction industry hard. “But I’m optimistic to see the economy come back around,” he said.

On a busy Monday morning June 11, the shop was clanging, banging and whirring with activity, and technicians had their hands deep in the innards of various vehicles. Vandegrift said in the old days he often fixed phone-company fleet vehicles late at night to have them ready to go the next morning. Now that he has five techni-cians, he misses doing the hands-on work; although there are some

“

test of time

Vicki Vandegrift,

shown with her husband and partner Todd, says the key to business longevity is

perseverance – aka “not

knowing when to throw in the towel.”



test of timevery specific A/C systems that only he knows how to repair.

“I’d work in the shop more if I could. As an owner, you have to delegate, do the paperwork and greet customers.”

But Vandegrift still finds plenty of work to do. As he walks into the shop office, his wife Vicki grabs his elbow and inspects it. “You’re already dirty,” she says. They exchange a look and laugh.

The couple has been married 35 years. Todd said the key to work-ing with a spouse is a clear delineation of duties: He is the principal of the day-to-day operations and she does the bookkeeping.

“You’ve got to have patience and a good sense of humor to work with family. You have to understand each other,” said Todd. “I can be a jerk some days.”

Vicki says one way to maintain harmony in a business/personal partnership is to pursue individual interests outside the workplace. For spouses who work in different businesses, Vicki says it’s impor-tant to be with and discuss the day with other family members; but the Vandegrifts tend to separate for a few hours in the evening. Todd maintains a huge garden with his dad, and Vicki spends many hours a week doing Jazzercise.

“It’s hard not to bring home the stresses of the day,” said Vicki, “but we try to limit work discussions to the office.”

They raised three sons, who spent most of their childhood in the shop. The oldest, Jeremy, remains in the industry as a fleet analyst for Jefferson County in Golden. Nathan received a me-chanical engineering degree from CSU and is a product en-gineer for John Deere in Water-loo, Iowa. Alex, the youngest, will also graduate from CSU in mechanical engineering and is currently serving an internship with John Deere in Dubuque, Iowa.

Todd is clearly proud of his sons, and said he is glad they learned a trade at a young age that led to mechanical careers. There’s a family joke around their sons’ career ambitions.

“We always complained about engineers needing to get their hands on an engine to realize how hard it can be to fix it. Now that we have one in the family, we’re hoping to create a better breed of engineer.”

Todd doesn’t plan to retire for another 10 years, but they hope to keep the business going through employees. Their sons aren’t inter-ested, Vicki said, because they have good-paying jobs they enjoy.

“Our retirement plan includes borrowing money from them later on,” said Todd, chuckling.

Vicki pondered the secret to business longevity for a moment. “It’s perseverance and stubbornness – and not knowing when to

throw in the towel. At this point, we’re pretty sure we wouldn’t be able to find a job as personally rewarding as this – even on bad days.

“This business has thrived all these years due to the hard work of its owners, committed employees who are pretty much considered family, and great customers.” X

8956289562

“You’ve got to have patience and a good sense of humor to work with family. You have to understand each other. I can be a jerk some days.”– Todd Vandegrift


Julie Quintana started in the restaurant business at the tender age of 13. She would finish her studies, clean the school from 3 to 5 p.m., and then work at a restaurant in Arboles until 10 p.m.

“We lived out in the middle of nowhere, and we were very poor,” said Quintana. “I remember the minimum wage was $1 per hour. I was paid $6 per hour under the table.”

Forty-plus years later, Quintana has served four generations of customers at Julie’s El Amigo in Ignacio. Although the work is de-manding, she said she “wouldn’t trade it.”

El Amigo was founded in Farmington in 1973. It was relo-cated to Ignacio in 1975, next to a gas sta-tion. It expanded to the current location at 355 Goddard Ave. and was run by Julie’s mother, Inez Quintana, from 1978 to 1990.

“When we started here, El Dorado was the only other restaurant,” said Quintana. “Now there’s one on every corner.”

Local residents, including many Hispanic families and tribal members, keep coming back for the “home-style” Mexican comfort food and New Mexico favorites like sopapillas, Navajo ta-cos and Frito pie. There is a beloved “Faverino Special” on the menu, named after a husband and wife who always ordered the same dish.

“We used to have 20 old farmers who loved to come in and drink coffee and bull****. A lot of them have died. But I’ve seen many children grow up here,” she said.

Quintana, a welcoming, maternal woman, clearly values family unity. She worked with her mother for many years, and her four chil-dren and some of her grandchildren have worked at the restaurant.

“All my children know how to cook,” said Quintana proudly.

test of time

Love seeped in chileJulie’s El Amigo, a landmark family restaurant in Ignacio, celebrates 47 years in business

“Four generations have come in to eat here.”– Patty Wright, customer and former employee

TOP PHOTO: Julie Quintana, owner of Julie’s El Amigo,

talks about the origins of the longtime restaurant on June 12.

ABOVE: Quintana describes the menu as “home-style” Mexican

and comfort food, like this lunchtime hamburger.

RIGHT: A mural of St. Francis adorns the exterior entryway.


Julie’s sister and brother-in-law pitched in to renovate a haci-enda-style house when the restaurant moved to its current loca-tion in 1986. A cousin did the decorating, which includes flowers, paintings and warm-toned walls. A bright mural of St. Francis graces the restaurant’s exterior entry way.

Longtime employees are treated like family as well. On June 11, a waitress came in for the lunch shift with her hair newly dyed bright red. The teasing banter showed a closeness and affection between Quintana and her staff.

Former employee Patty Wright helped herself to a drink, as if she were in a friend’s kitchen.

“Four generations have come in to eat here” said Wright. “We come here because we love Julie and we like the food.”

Quintana said she makes her own chile, and all the sauces are from scratch. Two cooks have worked for her since 1994.

“My food is made daily, and not canned. It’s like cooking from home,” said Quintana. Her favorite food has been the same since she was little: beans and chile.

The menu features burgers and sandwiches between $7-8. There are classic regional dishes, such as Navajo tacos, Frito pie, sopapillas and fried jalapeños. Mexican entrées include enchila-das, chile relleno, and tamales – all “smothered in special sauce” – in the $9-10 range.

Quintana said there was a time she tried doing something else. In 1989, she moved and ran the Pinon Hills restaurant and motel by Navajo Lake for a short time. Eventually, she came back to El Amigo, where she plans to stay.

“I’m going to keep cooking. I don’t plan to retire,” she said. “This is home.”

test of time

X

Julie’s El Amigo, located at 355 Goddard Ave. in Ignacio, has been a favorite gathering place for locals for four decades.


Monte Roder’s secret to success is not a secret. It’s not a new tech-nique. In fact, it’s ancient.

It’s simply the Golden Rule: Treat other people they way you

want to be treated. “We try to put ourselves in our custom-

er’s shoes,” said Roder, President of Econ-omy Nissan in Durango, which offers new and pre-owned vehicles and a service cen-ter at 20704 Highway 160. Roder’s rule applies to his staff as well. “You’ve prob-ably heard horror stories about car deal-ers who run their business like a dictator. I don’t want to be that guy – the jerk boss. If you are, you’ll wind up with people who are always looking for another job, and customers who don’t come back.”

Economy Nissan is celebrating 30 years in business this year. Roder started in the industry in 1973 working for a local Ford dealer. They bought Economy Datsun in Salida in 1982, which moved to Durango in September of 1985.

“When we came here, there was a window,” said Roder. “There were not many import ve-hicles for sale. A lot of people were interested – it was new and exciting.”

Three decades later, Roder said longevity is a result of adaptability, consistency and luck.

Embracing technology has been critical in the auto industry. A new Nissan sold for $5,995 in 1985. Back then, Roder said business was entirely different: no computers, no Internet.

“We didn’t have calculators or digital watch-es. Some people can’t even imagine that,” said Roder. “There was no fax machine: We had to dial the rotary phone and read the credit appli-cation. You used to just show up and sell cars. Now it’s endless stuff that gets thrown at you. The world has changed.”

A lot of business now takes place online, and Roder uses tools such as an iPad app of an

interactive showroom. Benny Gutierrez, a seven-year sales and leasing employee, enthu-

siastically showed off the technical wonders of the new Nissan LEAF

test of time

Steering a legacyEconomy Nissan celebrates 30-year anniversary in Durango

Photo courtesy of Monte Roder

David, left, and Monte Roder hold an award from Nissan for 30 years of service on Feb. 12, 2012.

Economy Nissan owner Monte Roder, left, stands with his son David in this old family photo.


on June 18 at the showroom. The sleek, all-electric car, which starts at $35,200, is filled with the latest electronic gizmos, including a heated steering wheel and seats, navigation system and a rear-view camera for ease of parking.

Roder recalls a trip to the World’s Fair in New York City when he was a kid. He said there was a Jetsons-like version of a car that was like the ones we have today – except for flying around.

“The car world has turned into the future. The future is here,” he said.

Roder has built a legacy to pass down to his son, Executive Manager David Roder. David worked his way up from the bot-tom: washing cars as a teenager, then moving into sales and eventually his current position. “This is a title that has to be earned from Nissan,” said Monte Roder. “With this designation, David has full authority to deal with Nissan in any capacity if I am not at the store. He runs the store in my absence.”

“Working with family is a good thing, although it can pose challenges,” said Monte Roder. “I think my way is the right way, and I can be controlling.”

Monte Roder’s daughter, Makena Avarell, works on a scanning program for Nissan at home while she cares for her two young children. Makena helps the business be environ-mentally friendly by saving documents in an offsite server, which eliminates paper use and storage.

Makena’s husband, Cameron Avarell, started his first day on the job June 18. He had the look of a kid in a candy store.

“I really like cars – I always have. And this is a place I’ve always wanted to work,” he said, noting that many long-time employees told him they “bounced around” to many dealerships before settling at Economy Nissan.

Consistency is key. Happy employees translate into repeat business and happy custom-ers, according to Roder. In a competitive industry where sales people are known for be-ing overly assertive, Roder said friendly, longtime employees “give customers a certain level of comfort.”

Roder said the lucky part of his longevity is that Nissan is a good-quality brand. “They’re good on gas, they don’t break and they’re good-looking.” Specializing in one franchise as the smallest dealer in town is beneficial, because the staff knows the product very well – they can be experts. “Having just Nissans is easier for us. And it’s easier for our custom-ers,” said Roder.

As many longtime business owners agree, Roder said Du-rango can be a hard place to live because the costs are high and people’s incomes are not keeping up. Not every year has been great, but Roder continues to show up.

“You gotta be here,” he said. “I know many dealers who don’t go to the shop. They allow the different levels of management to run it. But a dealer has to know how to sell cars. You use your experience to help you survive the tough times.”

test of time

X

“I don’t want to be that guy – the jerk boss. If you are, you’ll wind up with people who are always looking for another job, and customers who don’t come back.”– Monte Roder

ABOVE: Shiny cars are lined up for sale for sale in mid-June at Economy Nissan.

LEFT: Monte Roder’s son-in-law, Cameron Avarell, smiles during his first day on the job at Economy Nissan.

BELOW: A 1985 ad announces the opening of the business in Durango.



The Garcia family made a promise to a place, and to each other. Commitment has sustained Fran-

cicso’s Restaurante y Canti-na for 44 years in Durango.

“Many partnerships fail,” said General Manager Skip Garcia, “but most fam-ily businesses succeed, be-cause we are not partners – we are family.”

Founders Claudine and Francis Garcia have persevered through various challenges over the years, including the Missionary Ridge Fire, the 9/11 disaster, and the recession, as well as “way too many restaurants to slice the pie,” said Skip. The business survived a per-sonal tragedy: Former executive chef and Skip’s brother Ted Garcia was killed in July of 2010.

“Those were our toughest days,” said Skip. “We spent a lot of time consumed in overwhelming grief, and the restaurant helped keep us together – it gave us a sense of purpose.” Francis says he still feels close to his late son at Francisco’s. “On any given day, I feel like he might walk down the hall.”

The halls of the restaurant are filled with decades of memories.

Skip, Francis and Claudine gath-ered on June 18 to explain how it all began. In 1968, the couple moved from Farmington to Du-rango to seek an opportunity to buy a business. Francis said he wanted to work for himself, and he wanted to bring Claudine back to her hometown.

They intended to buy a gas station, but found out it was not for sale. Instead, they ended up purchasing Joe’s Place, a cock-

tail lounge at 619 Main Avenue. Money was so tight that Francis had to sell his favorite mare to come up with part of the downpayment, and Claudine used the change from the bottom of her purse to put into the register as the bar re-opened on Oct. 17, 1968. Skip credits his parents’ “extremely embedded work ethic” as a big part of the restaurant’s success, especially in the early days.

“I would drive trucks during the day and be a bartender here at night,” said Francis. “It was a good thing I was 26 years old – you don’t get tired at that age.”

Francisco’s soon became one of Durango’s favorite bars, and the Garcias decided to add free, live music and dancing. Tables were cleared away and locals could dance the night away to live country

test of time

Memories on the menuThrough fires, recession and tragedy, Francisco’s is still a landmark

Francisco’s owner Claudine Garcia describes a scene in

one of the murals at the restaurant. Artwork and

antiques from the family’s travels adorn every wall,

and one guidebook lists the restaurant as a gallery.


Photo courtesy of Skip Garcia

A stained glass image behind the bar portrays “Poncho.” This little character was first sketched by a customer on the back of a bar napkin decades ago.


music. While several well-known bands and traditional flamenco guitarists played at the restaurant, it was the house band, Roy New and the Country Squires, that were the hometown favorites. On any given night, Francisco’s was packed with locals wagering on a friendly game of pool or chatting with the pretty waitresses in their traditional ruffled dresses.

“We had Mexicans, cowboys, hippies, college students. There was some fighting in the early days,” said Claudine. “But they final-ly learned how to get along. Pretty soon everybody was mingling.”

Skip said many relationships have started at Francisco’s, and some of those same couples bring their children and grandchildren to the restaurant today. Claudine added that half of the old-timers in town worked at Francisco’s at one time or another.

The nightclub scene could get rowdy. “I could tell you some sto-ries about certain well-known people in town,” Skip said. “But it was like going to Vegas: What happens in Francisco’s, stays in Fran-cisco’s.”

The evolution from bar to restaurant happened accidentally. For New Year’s Eve one year, Claudine wanted to make the event spe-cial by bringing some food for bar patrons. She made a big pot of red chile and sopapillas. They set plywood over the pool tables to serve the food. It was an instant hit.

“People kept asking for it,” said Francis. “We hired some help and had some long hours in the early days.”

The first menu offered burritos, enchiladas, red and green chile and pizza. As the years went on, the menu kept getting bigger, and they needed more space. The Garcias purchased three additional buildings: Treasure Tunnel, a barber shop and Landis Shoe Repair. The center portion of the restaurant today is the original location

before the expansions.“We are successful in part because we own our building. If we

didn’t, we couldn’t afford this now,” said Francis, who was named one of the “Top Businessmen of 1985” in the Herald’s Focus on Business section 27 years ago.

In the late ’70s, Francis said they decided to focus on the restau-rant and no longer have live entertainment. “It was starting to be hard to have tables of families next to young people who wanted to party,” he said.

As the restaurant expanded, the Garcias collected eclectic artwork during their travels. The space is filled with cowboy memorabilia, Native American artwork, and colorful murals and sculptures from Mexico. “In one guidebook, it was listed as a Western gallery as well as a restaurant,” said Claudine.

Skip said people come back to Francisco’s year after year because of the food and the feeling of being at home. The Garcias are proud of having one of the most diverse and regionally authentic menus in town. There are dozens of specials that change daily and season-ally in addition to the extensive regular menu. These items range from traditional Mexican favorites to Maryland soft-shell crabs to organically-grown herbs and produce to local farm-raised beef and poultry. The Garcias have been careful to keep the authentic chile recipes that launched the menu four decades ago. Claudine said they order a variety of chiles – caribe, molido, pequin – from a man in Hatch who still grows his own and dries it the old-fashioned way: on the roofs of adobe buildings.

Claudine said Ted was an adventurous and talented chef, and the menu still reflects that. “We were able to handle the tragedy of los-ing him because of Skip. We’re so grateful to have him to help us and support us.”

Skip left his life in Tuscon and was on the next plane to Durango after learning of the tragedy. “This is the hardest thing I’ve ever done,” he said. “You have to fix things throughout the whole day. So many restaurants are non-chef or non-owner managed. We’ve been successful because we’re hands-on. We’ve been working here all day.”

Claudine and Francis have been married 51 years. Their two sons, and grandchildren and other relatives have all worked at Francisco’s over the years. Skip and Ted started dishwashing and bussing when they were kids, and Claudine would send them home when they would start to bicker.

Skip said they have made a family business work by having pa-tience with each other and utilizing the strengths of each member. “When we were all younger, we were much more passionate and argued more. Now the passion and fight has faded, and we just help each other.”

Francis said the biggest challenge they face today is hiring good employees with a solid work ethic. “This is not what they want to do. It’s just a means for them to bike and ski, and float the river,” he said. But there have been some employees that have worked for 20-plus years. “Mama Bea” is the longtime head waitress, and repeat customers frequently request to be seated in her station. Evelyn Lozano and Liz Lucero worked for about 30 years. Chef Paul Fetcho is still working after 25 years.

Francis says he still enjoys the work of running a restaurant at age 70, “when a lot of people want out.” He says he is sure there will be a point where it’s time to let go. But for now, the commitment is still strong.

“We’ve raised our families here – and other people’s families,” said Claudine. “They consider this place home.”

test of time

LEFT: The late Ted Garcia displays signature dishes.

BELOW: The Garcia family, from left: Ted Garcia, parents Claudine and Francis, and Skip.

Photos courtesy of Skip Garcia

X


test of time

ABOVE: In 60 years, the Herald’s masthead has been redesigned many times, from top to bottom: 1957, 1965, 1970, 1985, 1996, 2002 and 2011.

LEFT: Morley and Arthur Ballantine gaze out over Durango in a portrait in 1967. The image was taken for an award from the faculty of the School of Journalism at the University of Colorado. Arthur died in 1975 and Morley died in 2009.

Mirror of the communityDurango Herald managers describe benefits of family-run newspaper on 60th anniversary

This year marks the 60th year of the Ballantine family’s ownership of The Durango Herald, which was established in 1881. It’s one of the rare newspa-pers in the nation that has not been absorbed into a large media corporation.

Morley and Arthur Ballantine launched The Durango Herald-News on June 1, 1952. From the start, it was a true family enter-prise, where the Ballantine children worked in various departments. Publisher Richard Ballantine listened to years of conversation around the family dinner table, stuffed sec-tions and delivered missing newspapers. He has guided the Herald since 1983.

Below, two of the Herald’s current managers describe the value of the longtime family ownership in creating a vibrant newspaper with a unique voice that reflects the community.

Ken Amundson, General Manager: I consider myself extremely fortunate to have landed just a few months ago with Ballantine Communications Inc. For the past 38 years, I’ve had the good fortune to work almost exclusively for family-run companies. That was simply good luck at the start, but by design as my career unfolded.

Good newspapers breathe the air and drink the water that give life to communities. They re-flect as perfectly as humanly possible the community

X X X


test of time

ABOVE: The parts of an old newspaper press were presented in this plaque to Morley Ballantine in 1986 in recognition of her contribution to the Cowles Media Company, which was operated by her parents.

LEFT: The Herald’s first board of directors is pictured in 1974, from left: Arthur, Helen, Richard, Bill, Elizabeth, and Morley Ballantine (seated.)

served, both for readers and for advertisers. Without a per-sonal stake in that community, like family-run newspapers have, the fit is at best forced and artificial. But when the publisher/owner walks down Main Avenue and hears first hand what readers and advertisers are saying, then a more perfect relationship results.

Paul Hay, Vice President of Newspaper Advertising: I recently joined the Ballantine’s Family, after working for a couple of large news-paper corporations, and I have to say nothing compares to the pleasure of working with such a great team here in the Four Corners area. This family rolls up their sleeves and joins their fellow workers. They don’t create or assign jobs they would be unwilling to perform themselves. They

are approachable and responsive to all questions and sugges-tions. They put the interests of the team, the company, its clients and the mission ahead of their own.

If you look at the local culture, I think that neighbors, friends, family, that sense of community, is really one of the values that drives us. We choose to live here because of that strong sense of community, of working together to make our local communities better. One of the reasons I took this job is Ballantine’ Commu-nications has that aspect – of being the hometown, family-owned newspaper – with a real sense of responsibility. It’s their obliga-tion as a newspaper to work hand-in-hand with other businesses to create that sense of community. X

X X X


Boom and bustY

ou’ve got to know the ter-ritory,” advised Professor Howard Hill in Meredith Wilson’s “Music Man.” Certainly, Durango’s busi-

ness history proved that adage from its birth back in September 1880.

Durango’s first woman newspaper editor, the feisty, progressive, and ever-loyal Caro-line Romney,

wrote on Jan. 10, 1881: “Next to the town, the Record owes allegiance to southwestern Colorado, a land not only ‘flowing with milk and honey,’ but seamed with silver and gold and floored coal. To other agricultural, pastoral and mineral resources, the Record will devote due attention…” To Romney, the “Denver of the South-west” has an unlimited future.

Romney realized that business, and businessmen and women, were the backbone of the com-munity – and she was not alone in that belief. The first municipal election in May, 1881, placed three prominent merchants in office, and that trend continues in subsequent elections.

Such enthusiasm and civic responsibility, of course, did not guarantee business success. Competition was brutal in those early years. As early as November 1880, Silverton’s La Plata Miner reported that the “Magic City of the San Juan” already contained among other businesses, the following: seven hotels and restaurants, two blacksmiths, six saw mills, two bakeries, two meat markets, eleven saloons and five general merchants and clothing stores. Furthermore, town lots were selling fast, with prices ranging up to $1,000, which must have pleased the Durango Trust, the community’s parent.

Durango also had coal seams at its doorstep, along with a smelter nestled at the foot of Smelter Mountain to work the gold and silver ores form throughout the region. It must

have pleased local boosters, as well, when the Eastern press called Durango “a more pictur-esque, attractive site would be hard to find, even in Colorado.” All this activity brings up the

question of why some of these busi-nesses succeeded and others failed sooner or later. Besides the rail-road, only one survived long past the town’s centennial.

Why? One of the main reasons was over-enthusiasm for the future. Excited boosters forecast a 10,000 population within a few years – and maybe as high as 25,000 would come in the near future. The town struggled to reach 3,317 by the 1910

census. That did not stop businesses from

opening to be ready for the coming millennium of growth and prosperity. The numbers of merchants in 1880-81 expanded for a while, then slipped

back to reality. The losers moved on to another job or town, a pattern that would be repeated recur in the years ahead.

That future based on Rom-ney’s forecast of mining never

achieved what Durangoans hoped. Resources of mining are always finite,

and an end of the boom must come. Durangoans also got excited about tourism and were not far off in their expectations. It would not be until after World War II that they would finally be realized.

Agriculture faced the same problem the community did: isolation. There were no urban markets nearby. Nor could the local farmers and ranchers grow or feed anything that was not available throughout the region.

Competition already came from mail catalogs, which of-fered more variety and lower prices. All told, these were is-sues and problems that Durango merchants have faced now for more than 125 years, producing many failures and some successes.

Duane Smith is a Fort Lewis College history professor.

Businesses adapted to “Magic City of the San Juan” in 1880s

Duane Smith

Story by Duane Smith

X

LoCAL HistoRY


Three local experts weigh in on La Plata County’s statistics

In the last year, the overall economic conditions in La Plata County seem to be improving.

Economic vitality in the county seems to be different depending upon the business sector you are in. Construction and real estate seem to

be slowly improving. Oil and gas drilling appears to have dropped off considerably over the past few years. Some sectors appear to be doing fine, such as niche manufacturing and export businesses. Retail sales have seen a steady increase this year in Du-rango, which indicates that consumers are spending more. At the SBDC, we have seen quite an uptick in client requests, especially in the past six months. Our “Starting Your Business” workshops have been running consistently and attracting 15 to 20 people on average. My sense is that some of this demand is driven by people having an entrepreneurial idea, and some by people hedging their bets against being laid off.

Overall, our local economy does seem to be faring much better than the state and national economy, with lower unemployment rates, and increasing retail sales tax collections. Durango continues to be highly rated as a great place to live. This appears to be driven by a number of quality-of-life amenities, such as the mountains, riv-ers, climate, college town, and overall diversity – especially for a

lower populated, rural area. One key element of this quality of life is the number of highly educated and skilled people living here. Fort Lewis College is a major contributor to this element of our community.

What does the future have in store for us? My sense is that we will continue to see slow but steady improvement in our county economy. Housing and construction will continue to make some improve-ments as foreclosures work their way through the process.

Solid business planning will continue to be ex-tremely important in determining the success of local businesses. Thorough business planning can really take a lot of the risk out of doing a business expansion or start-up. That is where resources such as the La Plata County Economic Development Alli-

ance, Region 9 Economic Development District, the local Chambers of Commerce (Durango, Bayfield, Ignacio) and the SBDC can make a difference. We also have some excellent collaborative relationships between these economic development and business development or-ganizations. The level of collaboration and partnering we do is really a best practice in the state. These partnerships really can make a posi-tive difference for our clients.

Overall, I think our economic future looks pretty good. I would

Economic vitality in the county seems to be

different depend-ing upon the

business sector you are in.

Economic overviewSouthwest Colorado Small Business Development Center

JOE KECK: Get your ducks in a row and pull on the bootstraps

CoUNtY tReNDs


Three local experts weigh in on La Plata County’s statistics

An aerial view of Durango is shown from a helicopter in summer 2011.

HAL LOTT/Herald file

just encourage folks to use the business and economic develop-ment resources available and bootstrap their way to success. De-veloping a good roadmap for their business can really make all the difference in the world.

At the Southwest Colorado Small Business Development Cen-ter, we have counseled about 400 small business clients in the last year. Over 1,300 people have attended workshops and seminars offered by the SBDC. Roughly half of our clients are start-ups, and they come to us for help in getting their arms around a busi-ness idea. This usually entails providing assistance in determining the feasibility of their business idea. We work folks through the business-planning process to help them prove or disprove an idea. I call it “getting your ducks in a row.”

The SBDC has some unique competitive advantages when it comes to providing technical assistance to small businesses. First, we have a 35-person Business Advisor Network that brings a lot of great expertise and experience to bear for our clients. Our advisors have expertise in a wide array of skills, from accessing venture capital to marketing, finance, social media and more.

The second advantage of SBDC is data mining to help deter-mine market potential for a business start-up or expansion. We have some great databases that make it easier to find good market research. We also assist with the analysis of the data, which can be very helpful to a small business.

It can be a daunting task for many smaller businesses to find good market research data and also understand how to use it ef-fectively. The SBDC provides Economic Gardening databases and consultants. X

Economic overview

91282


CoUNtY tReNDs

County numbers at a glance

40,000,00035,000,00030,000,00025,000,00020,000,00015,000,00010,000,000

5,000,000

tAx CoLLeCtioNSales Tax

Property Tax

2001 ’02 ’03 ’04 ’05 ’06 ’07 ’08 ’09 ’10 ’11 ’12Source: La Plata County Budget Overview

UNemPLoYmeNt RAte

La Plata County

Colorado U.S.6.8% 8.1% 8.2%

Source: La Plata County Economic Development Alliance

As of May 2012:

emPLoYmeNt DAtAEmployment in Top 10 IndustriesINDUSTRY EMPLOYMENT AVERAGEWAGEGovernment......................................................................6,015.........................................................$55,270RetailTrade.......................................................................3,819.........................................................$24,973Construction.....................................................................3,728.........................................................$44,764HealthCare&SocialAssistance.......................................3,378.........................................................$45,376Accommodation&FoodService.......................................3,289.........................................................$16,302Professional,Scientific&Technical....................................2,525.........................................................$54,856RealEstateRental&Leasing............................................2,349.........................................................$30,869Administrative&WasteManagement................................1,765.........................................................$37,494Finance&Insurance.........................................................1,688.........................................................$79,768OtherServices..................................................................1,589.........................................................$28,894TotalEmployment..............................................................36,671......................................................$40,924

Top 10 Job Occupations BUSINESS EMPLOYEES AVERAGESALARY

Management.................................................................... 3,845.........................................................$54,629

Office&AdministrativeSupport........................................ 3,434.........................................................$30,908

Sales............................................................................... 3,143.........................................................$40,492

Construction,Extraction&Maintenance........................... 2,961.........................................................$46,435

FoodPreparation............................................................. 1,686.........................................................$21,136

GroundsCleaning&Maintenance.................................... 1,325.........................................................$23,958

Education,Training&Libraries.......................................... 1,289.........................................................$39,600

Business&Finance......................................................... 953............................................................$38,542

PersonalCare&Service................................................... 891............................................................$19,934

Production....................................................................... 868............................................................$35,520

TotalJobOccupations...................................................... 27,704.......................................................$39,054

Largest Employers COMPANYTYPEEMPLOYEES

SouthernUteIndianTribe.......... Government.....1,500

MercyMedicalCenter............... Health..............625

DurangoSchoolDistrict9-R...... Education.........544

FortLewisCollege..................... Education.........535

CityofDurango......................... Government.....500

MercuryPaymentSystems........ Finance............442

LaPlataCounty......................... Government.....412

Wal-Mart................................... Retail...............353

DurangoMountainResort......... Recreation........346

SanJuanBasinHealth.............. Government.....226

Fastest Growing OccupationsComputer&Mathematical............................... 185%

HealthTechnologists&Technicians................... 100%

MaterialMovingWorkers................................... 70%

GroundsCleaning&Maintenance.................... 65%

Life,Physical&SocialScience......................... 63%Source: La Plata County Economic Development Alliance Dashboard


County numbers at a glance

CeNsUs “qUiCkfACts” La Plata County Colorado

Housingunits,2010................................................................ 25,860.......... 2,212,898

Homeownershiprate,2006-2010............................................ 69.1%............ 67.6%

Housingunitsinmulti-unitstructures,percent,2006-2010..... 18.7%............ 25.6%

Medianvalueofowner-occupiedhousingunits,2006-2010.... $343,400...... $236,600

Households,2006-2010........................................................ 20,512.......... 1,918,959

Percapitamoneyincome2006-2010...................................... $29,836........ $30,151

Medianhouseholdincome2006-2010.................................. $56,422........ $56,456

Personsbelowpovertylevel,percent,2006-2010................... 10.2%............ 12.2%

Privatenonfarmestablishments,2009.................................... 2,374............ 152,9971

Privatenonfarmemployment,2009........................................ 19,582.......... 2,005,5781

Privatenonfarmemployment,percentchange2000-2009...... 9.8%.............. 4.8%1

Nonemployerestablishments,2009........................................ 5,795............ 407,139

Retailsales,2007($1000).................................................... 790,433........ 65,896,788

Retailsalespercapita,2007.................................................. $15,914........ $13,609

Accommodationandfoodservicessales,2007($1000)........ 206,242........ 11,440,395

Buildingpermits,2011........................................................... 154............... 13,502

Federalspending,2010.......................................................... 282,243........ 49,686,8571

ReAL estAte DAtA

Source: Durango Real Estate Network

Median Rental RatesStudio...........................$2,0001Bedroom...................$7502Bedroom...................$1,0003Bedroom...................$1,5004Bedroom...................$7,285Source: StatsAmerica.org

Building Permits In2011,LaPlataCountyissued535buildingpermits.

Source: http://co.laplata.co.us

Foreclosure Rate Inthe4thquarterof2010,LaPlataCountyhadaforeclosurerateof21%ofoccupiedhousingunits.

Source: http://www.scan.org

La Plata County Homes ....2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$302,500......$296,901......$279,250...... -$17,651.................. -05.95%Numbersold......................132................127................161................ +34........................... +26.77%

Durango In-Town Homes ...2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$346,500......$325,000......$329,950...... -$4,950.................... +1.52%Numbersold......................17..................20..................32.................. +12........................... +60.00%

Durango Country Homes ..2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$347,500......$373,500......$345,000...... -28,500.................... -07.63%Numbersold......................36..................31..................52.................. +21........................... +67.74

Durango Mountain Resort Homes .................2010 .............2011 ............ 2012 .............11 to 12 Change ...... % ChangeMedianPrice......................$306,100......$250,000......$155,000...... -95,000.................... -38.00%Numbersold......................13..................15..................17.................. +2............................. +13.33%

Bayfield In-Town Homes ...2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$238,000......$191,400......$171,000...... -$21,400.................. -11.18%Numbersold......................6....................3....................6.................... +3............................. +100%

Bayfield Country Homes ...2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$311,000......$198,425......$232,450...... +34,025................... +17.14%Numbersold......................12..................12..................16.................. +4............................. +33.33%

Land (1-10 Acres) ...........2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$115,000......$195,000......$219,000...... +24,000................... +12.30%Numbersold......................5....................5....................3.................... -2.............................. -40.00%

Commercial/Income ........2010 .............2011 ............ 2012 .............11 to 12 Change ......% ChangeMedianPrice......................$0..................$377,250......$340,000...... -37,250.................... -9.87%Numbersold......................0....................4....................1.................... -3.............................. -75.00%

Source: United States Census Bureau


La Plata Economic Development Alliance Executive Director

ROGER ZALNERAITIS: County sees slow and steady improvement

CoUNtY tReNDs

The La Plata Economic Development Alliance has begun tracking key indicators through a monthly “dashboard” on its website (http://www.yeslpc.com/1962/featured-newslines/economic-development-alliance-economic-

dashboard ). Through that, we believe the local econ-omy is slowly and steadily improving, but that this improvement hasn’t translated into more jobs yet.

First, we’ve seen steady growth in new commer-cial electric accounts this year, as well as increasing energy demand from commercial users. The City of Durango has also been issuing more business licens-es this year than last. Higher electricity use and more business licenses are indicative of better economic activity in the commercial sector, so this is generally a positive sign.

The natural gas sector has been flat through the first half of the year. This is actually not bad, considering that natural gas prices are near record lows. However, reports out of the field suggest that we

are continuing to lose drilling rigs and that many gas companies are reducing their scope of activity lo-cally. We may see a slowdown in natural gas activ-ity as the year progresses.

Tourism is a little mixed. Airport enplanements have slowed, as have visits to key regional attrac-tions such as the Durango & Silverton Narrow Gauge Railroad. However, lodging taxes and sales taxes remain strong, which is good for our retail businesses. Anecdotally, it appears that the sum-mer is off to a solid start, so tourism numbers may strengthen as the year progresses, particularly with the Pro-Cycling Challenge coming on Aug. 20.

Another key component of the local company is construction. Building permits have been strong in the county, but weak in the City of Durango. But what Durango is lacking in quanti-ty, it is making up for in size. One of the permits issued for the City is the new Holiday Inn, a multi-million dollar project that will provide

Mercury Village and Holiday Inn represent

some of the largest private commercial

projects the region has seen in years.

An artist’s rendering shows the new Mercury Payment Systems building, which will be part of the Mercury Village site created by Russell Planning & Engineering. It emphasizes attention and care toward outdoor amenities and connectivity of the building and site to the natural environment, specifically the river corridor. The building will be respectful of the Animas River user as well as the Animas River Trail user. The buildings can be viewed in the round (no back to the river). The building will include a lower walkout level, which integrates it to the natural grades rather than having it perched on a newly formed hill. The building will be sustainable in nature and sensitive to its use of resources.


much-needed lodging capacity for our region. Further, work is un-der way at the new Mercury Village immediately south of the Durango Mall. According to Jan Owen, Mercury Payment System’s senior marketing manager, the company is continuing to hire new employ-ees while the building is under construction. There are currently 400 employees in Durango, and by the time Mercury Village opens the count is estimated at 600. This project and Holiday Inn represent some of the largest private commercial projects the region has seen in years.

The most important factor, however, is jobs, and it is here that the year has been the most disappointing. Job growth is flat so far this year, meaning that increased commercial activity is not yet translat-ing into more employment for our residents. However, hiring tends to lag some of these other indicators, such as building permits issu-ances and new business starts. We therefore may see job growth as the year progresses.

In summary, the Alliance is cautiously optimistic about economic growth. There are significant risks such as soft gas prices, as well as national and international economic trends. At the same time, there is great opportunity for growth and jobs as reflected in new business activity, the new hotel, and the Mercury Village campus. Keep an eye on our Dashboard to see how the rest of the year turns out for our economy. X

Image courtesy of Russell Planning & Engineering

The project is pursuing LEED Silver certification. One of the most beneficial features for employees is the maximization of day lighting and views, which is also a sustainable feature. Gregg Andrulis of Russell Planning & Engineering said the estimated date for the completion of the Mercury Village site is December 2012, and completion of the Mercury building is October, 2013.


CoUNtY tReNDs

Region 9 Economic Development District of Southwest Colorado, Assistant Director

LAURA LEWIS MARCHINO: By the numbers, it’s a great place to live

Jason Contway and a colleague work on a reconditioned computer at the Fort Lewis College IT department on Aug. 22. It was one of Contway’s “numerous” part-time jobs. The livable wage for a

single person living in Durango is $11.57 per hour.HAL LOTT/Herald file

It is not new news to say that La Plata County is a great place to live.

Region 9, which covers the five counties, ten mu-nicipalities and two Indian tribes in Southwest Colo-rado, reviews and compiles data, and the data shows

that we compare favorably. La Plata County’s unem-ployment and foreclosure rates are the lowest in the re-gion, and our per capita income the highest going from $36,500 last year to $39,769 this year. La Plata County has seen significant transportation construction work into the region, including the airport, trails and tran-sit. Agriculture is also seeing renewed interest. Total employment has grown 14 percent since 2001, though the peak was in 2007, prior to the recession. Currently 32,446 persons are employed in the county.

The economy is grouped into 20 broad job sectors called NAICS (North American Industry Classification System). These job sectors allow us to measure the relative strength of an industry over time. La Plata has seen the most growth in the Mining and Utilities sec-tor (includes oil and gas), as well as the Finance, Insurance and Real Estate sector, growing 110 percent and 29 percent respectively. Declines are currently seen in two sectors: Manufacturing and Information, which

shows a 33 percent and 15 percent job loss. However, it is important to note that businesses classify themselves, and that too can vary over time.

Top employers in the county include a cross section of job sectors, including: the Southern Ute Indian Tribe (administration and casino), Mercy Regional Medi-cal Center, City of Durango, La Plata County, Duran-go Mountain Resort, Mercury Payment Systems, Fort Lewis College, Wal-Mart, and San Juan Basin Health Department.

When viewed as a whole, the even better news is that La Plata County has a diverse economy and is not de-pendent on any one sector. This has served the county well during the recession, which dramatically impacted tourism and construction. When an economy is depen-dent on only one sector, economic ups and downs have

a larger overall impact.Areas where the county struggles include the number of uninsured,

affordable rental housing for families, and the fact that the level of income necessary to support a given size and type of household is higher than the minimum wage. Livable wages vary by community, and Region 9’s most recent estimate is that a single person renting

The even better news is that

La Plata County has a diverse

economy and is not dependent on any one sector.


a one-bedroom apartment would need to make $10.65 an hour to “make it.”

The livable wage for the same person in Durango would be $11.57 and in Ignacio would be $11.87. These calculations take into account transportation, housing and basic expendi-tures such as food, clothing, and health care. When one earns less than a livable wage, and has a family, he or she is forced to make undesirable choices such as working more jobs, lon-ger hours, longer commutes or giving up basic items such as telephone or insurance.

One area that requires economic planning is how to prepare for the growing aging population. Though La Plata County’s chang-ing demographics are no different than the rest of the United States, La Plata County will need more senior-friendly housing, assisted living and nursing-care facilities in order to keep our pop-ulation in the community as they age. Without them, the county is in danger of losing younger residents who, unable to move aging parents here, must relocate.

Region 9 works collaboratively with the private and public sec-tors to enhance the economic conditions in the area and improve the region’s prosperity. For more information, go to www.scan.org, call 970-247-9621 or email [email protected].

You could be missing out on Colorado income tax credits for your business. The Enterprise Zone Program encourages job cre-ation and capital investment in economically depressed areas by providing tax credits to businesses and projects to promote and encourage economic development activities.

Did you know your business …• Could receive a 3 percent Investment Tax credit on equip-

ment purchases.• Could get job training tax credits of 10 percent on qualified

training expenses.• May be eligible for Research & Development Increase Tax

Credits of 3 percent on expenditures.With a New Business Facility (NBF) designation, you could

receive…• Jobs credits – $500 per new job. • Ag Processing Jobs Credits – $500 per new job (job credit

+ ad processing job credit = $1,000)• Health Insurance Credits – $200 x 2 years ($4,400)

additional per new job.• Could see 25 percent of rehab expenditures (hard costs)

credited under the Vacant Building Rehabilitation Tax Credit.• As a manufacturing or mining business, the Manufac-

turing and Mining Sales and Use Tax form can exempt you from sales tax, if filled out prior to purchase and given to your vendor.

• If located in Archuleta, Dolores or San Juan counties, it could mean larger tax credits under the Colorado Enhanced Rural Enterprise Zone Program (EREZ).

Call the Region 9 Economic Development District of Southwest Colorado at (970) 247-9621 or visit www.advance colorado.com/ez for more information.

Is your business taking advantage ofColorado Enterprise Zone Program?

X

Teens learnearnto

T he real world is full of unlimited oppor-tunities and choices. We are exposed to good and bad, and we need to choose our own path, including how to find that first summer job.

Mountain Middle School is a new proj-ect-based learning school that focuses on outside connections and applications. The eighth-graders at Mountain Middle School do a final project called Inspirational In-ternships. This project helps us choose our direction and follow our dreams as we ap-ply skills we have learned in project-based learning to real-world internships. Four of the students at MMS – Bryce Gordon, Katie Austin, Kaylie Evans, and Corinne Truax – chose to take their May internships

at The Durango Herald to pursue their interest in journalism. Together, they cre-ated this article about possible summer jobs for teenagers. They interviewed students at Mountain Middle School and Animas High School who have already had summer jobs, as well as some business owners/managers with possible job opportunities.

Will Berger adds ‘lively spirit’Will Berger, a 14-year-old eighth-grad-

er at Mountain Middle School, has already held a summer job. Currently he works at Four Corners River Sports as a shop boy, cleaning and fixing boats and gear. The retail store sells rafting boats and gear and offers kayaking lessons.

Story by Bryce Gordon,

Katie Austin, Kaylie Evans & Corinne Truax

Mountain Middle School eighth-graders

participating in Inspirational

Internships

“Having a job is the best thing in the

world, because you get paid for doing

stuff you love to do.”– Will Berger

Continues on next page

Next GeNeRAtioN

Main Avenue in downtown

Durango is filled with busy shops that may

offer some opportunities

for summer jobs or volunteer

work for local teenagers.

HAL LOTT/Herald file


Teens learnearnto

Young people offer advice on finding summer jobs in Durango

Cooper Stowers, 17

“Show up, try your hardest... and give it your all.”

Sara Martin, 16

“The most important thing (about having a job) is to have fun with it.”

Eli Kop-DeVol, 17

“Don’t wait until summer (to look for a job), and be persistent with follow- up calls.”

Anisa Person, 16

“You get money to spend, and you can do more stuff when you have money.”

Q: What do teens need to know about summer jobs?

“This job is super fun and never boring, plus I get pro deals,” said Berger. “It’s the best thing in the world, because you get paid for doing stuff you love to do.”

His least favorite part of the job is taking out the trash. He waits until the end of the day to do it, because it makes him “smell so bad it scares the customers away.” The most challeng-ing part of his job is customer service. He got the job because he knows the boss, but he still had to apply with a cover letter and résumé. When asked if he had any feedback for his boss, he responded, “accept more kids at your work, it brings up the lively spirit.”

According to Berger, all you need to do to keep your job is work hard and do what your boss tells you to do.

“Having a job is the best thing in the

world, because you get paid for doing

stuff you love to do.”– Will Berger

Continues on next page



Continued from previous page

Next GeNeRAtioN

Tim Wheeler values character, teamworkAt Durango Coffee Company, “age is

less of a determinate than character” in the hiring process, said owner Tim Wheeler. He said he doesn’t usually hire teens be-cause long work hours are required; but if someone has good character and works well in a team, there is a better chance they will get a job. A teen with a job at DCC could assist in retail sales and help unpack and repack items. If they have confidence, they might work on the sales floor. A teen-ager would not handle drinks or pastries, but they might end up washing dishes or doing other side work.

“The key thing for us is a friendly, out-going attitude, and a background in team activities,” said Wheeler. “Everybody needs to work together here. It takes a team to run the place.”

Ashley Gonnella says passion has purposePine Needle Mountaineering is a well

known and trusted gear shop in the Main Mall on Main Avenue. The atmosphere is friendly and warm; there are many people ready to help you. Ashley Gonnella, the Womens Apparel/Casual Shoe Buyer for Pine Needle, shed light on the teenage retail world while tagging and hanging products.

Gonnella said she has had great experi-ences working with teens. Her only concern was their commitment and experience. It’s important to be familiar with the gear in the store, she said. “We need people who are passionate about the outdoors.”

Teens who work at Pine Needle can do small jobs around the store. They can also work the floor, which means helping custom-ers make choices and answering questions.

Gonnella says teens in search of jobs should have a professional-looking résumé.

“The outdoor industry is hard to get into, but if you’re passionate about the gear you sell, it’s easy to get good at it. That is true for any job.”

Cooper Stowers welcomes visitors at Bar-DCooper Stowers’ work ethic comes from a

quote by Warren Buffet: “There are five keys to getting a job and maintaining a job: Show up, try your hardest, expect a different result than

what you planned for, be on time, and give it your all.”

Stowers, a junior at Animas High School, worked at the Bar D Chuckwagon, a supper show business on County Road 250. He said they hire teenagers to work over the summer to give them experience for when they graduate high school. Stowers had to fill out an applica-tion, and write a cover letter. A résumé was not required, because most teenagers don’t have any job experience. He said the most interest-ing part of his job was talking with tourists, and explaining about the Bar D Chuckwagon and the town of Durango. He also enjoyed being behind the scenes of the stage show. Stowers said he had good hours; mornings from 8 to 10 a.m., and nights from 6 to 11 p.m. This left his afternoons free for summer fun. Stowers also enjoyed the comfortable, fun working atmos-sphere.

Stowers said working is a good thing for the summer, because it gives him something to do when he is not with friends. It also gives him an advantage over his friends, because he has more money to spend on things he needs or wants.

Eli Kopp-DeVol juggles two jobsEli Kopp-DeVol, a sophomore at Animas

High School, has worked at The Palace Res-taurant and printed T-shirts for his family’s business, Advertising Innovations. Getting a job at his family’s business was easy, he said,

but to get his job at the Palace, he had to fill out an application, get recommendations and do an interview with the manager. He also had to make many follow-up calls, which he said was very important to getting the job.

Kopp-DeVol chose the Palace job be-cause he wanted a fast-paced environment and interaction with people.

“There are so many opportunities for jobs in Durango,” he said. “You just need to know what you’re looking for.”

Kopp-DeVol says he enjoys working, but it’s difficult to work during the sum-mer, because it’s hard to make social plans. He says it’s worth it because he has spend-ing money.

His advice for teenagers looking for a job is to avoid procrastinating.

“Don’t wait until the summer to begin searching. Definitely make sure you follow up, show up on time, listen to your boss, and work as hard as you can.”

He also says that making a mistake is not the end of the world. He said he has mis-printed many T-shirts, and he once spilled water on a customer.

“It was not so bad. Everyone makes mis-takes,” he said.

Now, instead of dwelling on his mistakes, he can say his accomplishments including printing all of the Animas High School para-phernalia.

Sara Martin says it’s important to have funSara Martin’s recent summer job was at

The Palace Restaurant, where she worked as a hostess and busser. Martin’s mother worked at the Palace for many years, and her parents wanted her to pursue a job there for a while. To get hired, Martin first wrote her résumé, and then filled out an application. Next, she spoke to the employees at the restaurant and discussed basic duties.

She usually worked from 3:30 to 9 or 10 p.m. While she enjoyed meeting tourists dur-ing the summer and the beautiful outdoor weather, Martin said she didn’t like the late hours. The job interested her because she made good money working part-time, and the tasks were fairly simple.

“Timing is a big part of how to get a summer job,” said Martin. “You need to show interest. Also, when getting applica-tions and turning them in, don’t go into the

“The key thing for us is a friendly, outgoing

attitude, and a background in team activities. Everybody

needs to work together here. It takes a team to

run the place.”– Tim Wheeler


X

facility during busy times.” Martin said it’s important to show employers that you can be

part of a team and have passion for your job. “But the most impor-tant thing is to have fun with it!”

Anisa Pearson carries the family torch Trinkets and Treasures, a gift shop on Main Avenue in down-

town Durango, hired Anisa Person to carry the family torch and work at the family-owned business for a summer job. To become an employee, Anisa, a sophomore at Animas High School, com-pleted an application and filled out paperwork.

Anisa says that she enjoyed staying busy, because many summer tourists visit the shop; but she said memorizing codes and where items are located was a nuisance. The job interested Anisa because she wanted to earn money, and she said it was “cool to work at my parents’ store.”

At Trinkets and Treasures, Anisa worked three days a week with 10- to 12-hour shifts. She says that having a summer job is a great way to spend the summer.

“You have money to spend, and you can do more stuff when you have money. Definitely chose a job that interests you, so you will enjoy doing your work.”

In May, Herald Magazine Editor Karla Sluis mentored the four teenage writers, Bryce Gordon, Katie Austin, Kaylie Evans and Corinne Truax, who were participating in Mountain Middle School’s Inspirational Interships program. They chose a story topic, worked as a team and learned basics of interviewing, news writing, editing and page design to produce this piece.

A positive attitude and the ability to

work as a team member are key

qualities employers look for when

they are hiring young people.

Photos.com


X

miNDiNG YoUR oWN bUsiNess

The Mathers family cares for customers as carefully as they tend their plants.

Bayfield Gardens was founded in 1998, and Ernie and Kathy Mathers have owned it for nine years. Their two children both assist with the business.

“It’s a lot of work, but we’re proud of what we grow,” said Kathy Mathers. “It’s a neat business to be in, because people are happy to be here buying plants.”

The majority of the vibrant plants for sale at greenhous-es in Bayfield and Durango are sown from seed and raised in Bayfield, so they are well-acclimated to the region – a bonus for gardeners who struggle with a short growing season and microclimate temperature swings.

“We use a real high quality potting soil and slow-release fertilizer. It’s an added expense we take on to help custom-

ers a little bit extra,” said Mathers. “It’s important not to shortcut people. If you don’t keep up your quality, they will go somewhere else.”

The quality plants get customers in the door, but good customer service keeps them coming back season after season. Mathers said the staff is always friendly, and they offer old-fashioned touches, like carrying plants out and loading them in cars. They coach people as they go through the door and educate them on fertilizing and watering plants properly.

“I’ve come here to buy plants every year for three years,” said Carmen Black, an avid gardener buying plants on June 12. “The quality is fantastic, but I really love the way they treat me. Not too many businesses will carry stuff out for you these days. And they’re always super nice.”

Stories by Karla Sluis

Durango Herald Magazine Editor

The nature of nurturingCaring for customers will keep business blooming

Bayfield Gardens owner Ernie Mathers tends hanging baskets at

the greenhouse in Bayfield on June 16.



X

Customer service may be the ultimate key to business longevity in the rural, close-knit cities of La Plata County.

“Durango is a small town. You can’t get away with anything,” said Don

Piccoli, general manager of the 61-year-old Eagle Block Company. “Everybody knows everything. You can’t treat people poorly.”

When the economy is sour and people want the most for their money, one of the best things a business can do is take steps to improve their customer service.

Kindness goes a long way, according to Durango resident Darrah Westrup. She tells of a dinner out at Ken and Sue’s restaurant with her husband and their fussy 3-year-old. The manager greeted the family and asked how they were doing. The child declared: “I’m a little bit grumpy.” The manager invited the girl to help him by carrying menus around while he seated people.

“She loved it, the customers loved it, and we got to a have a meal in peace,” said Westrup. “It was just a simple act, but it went a long way with us.”

Here are a few tips from the Better Business Bureau for improving customer service skills.

1. Know who is boss. You are in business to service customer needs, and you can only do that if you know what it is your customers want. When you truly listen to your custom-ers, they let you know what they want and how you can provide good service. Never forget that the customer pays your salary and makes your job possible.

2. Identify and anticipate needs. Cus-tomers don’t buy products or services. They buy good feelings and solutions to problems. Most customer needs are emo-tional rather than logical. The more you know your customers, the better you be-come at anticipating their needs.

3. Make customers feel appreciated. Treat them as individuals. Always use their name and find ways to compliment them, but be sincere. Think about ways to gener-ate good feelings about doing business with you. Customers are very sensitive and know whether or not you really care about them. Thank them every time you get a chance.

4. Know how to apologize. When some-thing goes wrong, apologize. The customer may not always be right, but the customer must always win. Deal with problems im-mediately, and let customers know what you have done. Make it simple for customers to complain. Value their complaints. As much as you may dislike it, it gives you an oppor-tunity to improve.

5. Give more than expected. Since the future of all companies lies in keeping cus-tomers happy, think of ways to elevate your-self above the competition. Consider the fol-lowing: What can you give customers that they cannot get elsewhere? What can you do to follow-up and thank people even when they don’t buy? What can you give custom-ers that is totally unexpected?

6. Get regular feedback. Encourage and welcome suggestions about how you could improve. There are several ways in which you can find out what customers think and feel about your services. Listen carefully to what they say. Check back regularly to see how things are going.

Try six tips to improve your customer service skills


DoWN tHRoUGH tHe YeARs

Happy Anniversaries!County businesses celebrate with thanks to loyal customers

1881 The Durango HeraldOwned by the Ballantine Family1275 Main Ave., Durango; (970) 247-3504; www.durangoherald.com The Herald has recorded Durango’s history from its origins, and continues to do so in print and digital formats today.

1882 First National Bank of DurangoOwned by Tom and Jim Fitzgerald259 West 9th St., Durango;

(970) 247-3020; www.fnbdurango.comA big, heartfelt thank you to all of our

loyal customers! With you, we can continue to build Durango.

1887Strater Hotel

Owned by Rod and Laurie Barker;699 Main Avenue, Durango,

Colorado 81301; (970) 247-4431; www.strater.com

Thank you for helping us to con-tinue to create memorable events

from our corner of the world and celebrate 125 years!

1913Taylor-Raymond JewelersOwned by Bobby and Marilyn Estes;835 Main Ave #101; (970) 247-3444;www.taylor-raymond.comWe carry a wide selection of watches, timeless jewelry pieces and giftware. Let Taylor-Raymond help you find your perfect wedding ring for your big day.

1930sBank of ColoradoPinnacle Bancorp1199 Main Ave Durango(970) 247-5151; www.bankofcolorado.com

1939La Plata Electric Association, Inc.LPEA is a rural electric cooperative owned by its members; 45 Stewart St., Durango(970) 247-5786; www.lpea.coopLPEA, a Touchstone Energy Cooperative, provides to its more than 30,000 members, with in excess of 42,000 meters, safe, reliable electricity at the lowest reasonable cost, while being environmen-tally responsible.

A necklace from Taylor-Raymond Jewelers in Durango shimmers against black velvet. Taylor-Raymond was founded in 1913. Owner and President Bobby Estes says the original shop included Hallmark cards, an optical store and a pawn shop. It’s a family business, and Estes says sometimes “it’s a fine line... you must have a game plan laid out, list your pros and cons, and have an out-sider that can listen and help everyone.” He says the secret to longevity is to be ready for anything. “Every day you learn something new. You have to love what you’re doing or go home.”LINDSAY ABSHAGEN/Herald


1969Bar D Chuckwagon Suppers Inc.Owned by Cy Scarborough, Rick Scarborough, Gary Cook, Andrew Scarborough, Matt Palmer, and Joel Racheff; 8080 County Rd 250, Durango; (970) 247-5753;www.bardchuckwagon.comOpen nightly Memorial Day weekend through Labor Day with a famous stage show and barbecue supper.

1979Southwest ApplianceOwner Roger Sterling;1185 Camino Del Rio; (970) 259-0521Southwest Appliance is your appliance and home remodeling expert and is proud to be serving La Plata County since 1979.

1981Rocky Mountain Chocolate FactoryManager, Jessica Elkan;561 Main Avenue, Durango;(970) 259-1408; www.rmcf.comThank you, Durango, for 31 years of sweetness!

1982Economy Nissan IncMonte Roder, President;20704 Hwy 160 W; (970) 259-3940;www.economynissan.com

1982Southwest Ag Inc. Owned by the Hillyer Family; 39927 Highway 160, Bayfield; (970) 884-4101; www.swaginc.comSouthwest Ag. Inc., founded in 1982, is a family-owned and operated independent sales, rental and service business.

1983Accountax C.P.A.’s, P. C. Owners Gregory Cavanagh & Virginia Miller Cavanagh835 Main Ave Suite 204, Durango(970) 247-8694; www.accountaxcpa.comAccountax is a small business specialist and excels in assisting new, emerging and expanding firms in planning and accounting for their activities.

1984Maria’s BookshopOwners Andrea Avantaggio and Peter Schertz; 960 Main Avenue; (970) 247-1438; mariasbookshop.comMaria’s Bookshop appreciates 28 years of support from our community, making it possible to run a successful independent bookstore.

1989Scrimshaws Ltd.Owners Linda and Bob Gramera 434 Turner Drive Suite 2A, Bodo Park; (970) 247-0770; www.scrimshawsltd.comWhen you wish and want the very best, call Scrimshaws Ltd. to your quest. “From Mountain Streams to Putting Greens.”

1989Region 9 Economic Development District of Southwest ColoradoNonprofit corporation;295 A Girard St., Durango;(970) 247-9621; www.scan.orgWe are a regional leader, working cooperatively with the private/public sectors to enhance economic conditions and improve the region’s economic prosperity.

1990Durango Sports Club, Inc.Owner David R. Farmer, P.T.;1600 Florida Road; (970) 259-2579;www.durangosportsclub.comDurango Sports Club is a full-service fitness facility offering personal training, massage therapy, nutrition services and physical therapy.

1997Durango Business Improvement District1199 Main Ave Suite 201, Durango (970) 375-5067; www.downtowndurango.orgThe District handles event marketing, research, planning and development of new facilities, and capital budget for equipment that helps support businesses.

2011La Plata County Economic Development AllianceNonprofit Board of Directors; Roger Zalneraitis, Executive Director1150A Main Avenue, Durango(970) 259-1700; www.yeslpc.comPromotes the establishment and expansion of businesses in La Plata County.


By LeeAnn Vallejos

You see the familiar cairn in storefront windows, on the stickers around town, and in the popular Be Local cou-pon book. The cairn is a marker of a locally-owned independent business,

reminding you to think local when making a purchase. This is more than a feel good sentiment, it’s a proven strategy to boost economic activity and preserve the character of our community. Researchers over the past decade have taken a close look at how money flows, and what they’ve found shows the pro-found economic impact of keeping money local – and how the fate of many businesses and communities increasingly depend on it.

At the most basic level, when you buy local more money stays in the community. Count-less studies have compared what happens when people buy produce at a supermarket vs. a local farmer’s market or community supported agriculture (CSA) program, and they found that twice the money stayed in the community when folks bought locally. When money stays in the community, it re-circulates throughout the community, keep-ing the local economy alive.

Many local economies are languishing not because too little cash comes in, but as a re-sult of what happens to that money once it’s here. Money is like blood. It needs to keep moving around to keep the economy going. When money is spent elsewhere—at big box stores, non-locally owned utilities or on-line it flows out, like a wound.

While economics is the most important reasons to support local, Local First has a few more that are just as important:

X Keep money in the community. Com-pared to chain stores, locally owned busi-nesses recycle a much larger share of their revenue back into the local economy, enrich-ing the whole community. For every $100 spent at a locally owned business, $73 goes back into the community –and our tax base. For every $100 spent at a chain store, only $43 comes back*

X Embrace what makes us differ-ent. Where we shop, where we eat and hang out – all of it makes our neighborhood home.

In an increasingly homogenized world, com-munities that preserve their one of a kind businesses, and distinct character have an economic advantage. If we wanted to live somewhere that looked like everywhere else, we wouldn’t be living in La Plata County.

X Get better service. Local businesses often hire people who have a better under-standing of the products they’re selling, and take more time to get to know customers.

X Buy what you want, not what someone wants you to buy. A marketplace of small businesses means low prices over the long-term. Small businesses, choosing products based on what their customers love and need.

X Create more good jobs. Locally owned businesses create more jobs locally, offer greater loyalty to their employees and most sectors provide better wages and benefits.

X Help out the environment. Local stores help to sustain vibrant, compact walkable town centers – which in turn are essential to reducing sprawl, automobile use, habitat loss and air and water pollution.

X Support community groups. Nonprofits receive an average 350% more support from local business owners than they do from non-locally owned businesses.

X Invest in the community. Locally owned businesses build strong communities by sus-taining our historic town centers and link-ing neighbors. Local businesses are owned by people who live here, work here, and are more invested in our future, because they di-rectly feel the impact of our decisions.

X Put your taxes to good use. Local busi-nesses need comparatively less infrastructure investment and make more efficient use of public services as compared to nationally owned stores entering the community.

Show the country we believe in La Plata County. Individuals are more likely to invest in, or move to communities that preserve their one-of-a-kind businesses and unique attitude.

For more information on Local First, visit http://local-first.org.

Sources: the economic impact of locally owned businesses vs. chains: a case study in midcoast Maine, the institute for local Self-reliance and friends of midcoast Maine, Sep-tember 2003; and economic impact analysis: a case study, civic economics, December 2002.

LeeAnn Vallejos is the managing director of Local First.

Photo courtesy of Scott DW SmithCustomers buy gear in the winter at Pine Needle Mountaineering on Main Avenue in Durango.

Keep ‘one-of-a-kind’ in mindLocal First describes benefits of investing money in county’s independent businesses

X

Courtesy of La Plata County Historical Society


Courtesy of La Plata County Historical Society

2012 focus on business

Documents

business x

longtime businesses

county businesses

business longevity

piccoli family members

test of time4 x

old block

eagle block muscle