IN THIS ISSUE! Boise, Coeur d’Alene, Cottonwood, Glenns Ferry, Hauser, Hemingway-Boulders Wilderness, Kamiah, Pierce, Pocatello, Sandpoint, Sawtooth Range This content is available for purchase. Please select from available options. Register & Purchase Purchase Only
After a Crippling Loss, Thousands Are Lifted from the Ground By George Hage Photos Courtesy of George Hage With evening chores completed I sat in our Boise backyard pasture, gently calling the lambs by name, trying to hold back my … Continue reading
Trains, Tourists, and a Classic Lake By Mary Terra-Berns My maiden visit to Hauser, a quiet village huddled against a pretty little lake at the southern end of the Selkirk Mountains about a mile from the state … Continue reading
A Bald Eagle and Her Friends Beauty, the bald eagle featured on the cover of this magazine after she received a 3D-printed prosthetic beak (see “Engineering Beauty,” IDAHO magazine, May 2016), has since become the star of a children’s book … Continue reading
In Praise of the Late Idaho Writer Patrick McManus By Pat Walch For my dad’s birthday back in the late ‘70s, I went shopping and picked up a book that had a cute cartoon of a fisherman on the front. … Continue reading
A Mountain and Its Mines By Ray Brooks In August 1969, I found myself on steep and crumbling cliffs high above Boulder Creek, leading other novice climbers and childhood friends into unknown territory with an old hemp rope, borrowed from … Continue reading
After a Decade’s Wait By Michael Stubbs We hiked for five-and-a-half hours today. I’m tired and hot. My skin is crusted with the salt of my sweat. My arms stick to my shirtless sides. Nevertheless, I hesitate to dive into … Continue reading
Going Back in Time to a Bronco Upset By Garth Profitt Not long ago, I rolled out of bed at two o’clock in the morning, ambled over to the time machine, and typed in, “Boise State University versus University of … Continue reading
By Amy Story Larson Know Your Tacos INGREDIENTS Asador—Meat is cooked on a griddle, similar to carne asada. Cazo—Filled with items made in a traditional Mexican copper pot. Cazuela—Stewed meat, cooked in clay cookware called a “cazuela.” Fish Tacos—Originating in … Continue reading
By Virginia Woods Meyer You stole my paste!” The accusation pierced the air, shrilled above the clang of chains on the playground swings and the rings from which I swung. Then she hit me. Strong brown hands grabbed my hair, … Continue reading
