Sisterhood of the Gulch

Today we got a chance to peer into the Gulch here at NOLS Rocky Mountain, and heard from Claudia Pearson, RM Rations Manager, and Stefani Smith, Assistant Rations Manager.

The Gulch is where all the tasty ingredients for NOLS Rocky Mountain courses come from, as well as is open to the public as a bulk style food store.

We had a few questions for the ladies of the gulch and here is what they had to say:

What brought you to NOLS?

Claudia Pearson (CP): I took a course in 1974 and made friends with the guy who drove me to the road head, Doug Bacon, and happened to meet him again in college. He was working for NOLS and got me an internship in rations, and that was in 1977.

Stefani Smith (SS): Rumors… My best friend in the 70’s told me about NOLS, and then last year my neighbor told me about it again, so in February I came to work for NOLS. (That neighbor just happened to be Claudia)

What’s your title here, and what is the best part of your job?

CP: RM Rations Manager, and what I like best is this job is full of variety (and not just in all the different types of food they have at the Gulch), I’ll be working on the computer one minute, and on the floor selling food the next, plus there is great interaction with students, staff, and the public.

SS: Assistant Rations Manager, and the work atmosphere, the people! Also students coming back from the field totally inspired.

What’s your favorite single item in the Gulch?

CP: Brewers yeast, true brain food! Oh and Gulch Bars (shameless self promotion Claudia?) and of course Stef’s homemade sandwiches. (Stef just happened to be in the room…)

SS: Lavender Blueberry Dagoba Chocolate Bars, and I don’t even normally like blueberries!

What’s your favorite recipe that you make with Gulch ingredients?

CP: Used to be Gado Gado (it’s in the NOLS Cookery), but I’ve evolved to a more eclectic place in my life and now like to make a powdered coconut milk curry with tofu, cashews, and raisins. I came up with it to try to promote our dry coconut milk.

SS: ….(Lots of thought) Too many! Probably the dried black beans with salsa and dried peppers and cheese, of course.

What do you do on your days off?

CP: Ride! (You’ll just have to ask her what she means next time you stop in the Gulch)

SS: Work. Endless projects with the sheep and garden, and lots of carpentry.

Thanks Claudia and Stefani for taking a few minutes out from your busy day to give us the chance to get to know you guys a little better! Also remember everyone, the Gulch is open to all Monday – Friday, from 8:00 am to 5:00 pm, so swing on in and grab some delicious food!