Tag Archives: local

On the Fly is SO fly

L-R: Brick 29 and On the Fly owner and chef Dustan Bristol and manager Doug Stinson cranking out sandwiches, soups, salads and desserts for the lunch hour crowd. Photo by Jeanne Huff

L-R: Brick 29 and On the Fly owner and chef Dustan Bristol and manager Doug Stinson cranking out sandwiches, soups, salads and desserts for the lunch hour crowd. Photo by Jeanne Huff

I have a new favorite sandwich joint. It hasn’t been open long — officially, just a few weeks — but I have been there about 10 times already and have tried just about every sandwich and soup of the day. Everything is delicious. At least for this comfort food loving girl from Kansas, it is truly comfort food kicked up a notch. Well, actually, quite a few notches.

And that’s exactly what On the Fly’s chef and owner Dustan Bristol intended when he came up with the idea. It’s what he had in mind when he added bacon jam to his egg salad sandwich. When he decided to take on that mother of all comfort food sandwiches – bologna. He remembered his favorite bologna sandwich from his childhood. “My grandparents had that bologna with the olives in it,” he says. And, of course, they served it on Wonder bread with mayo. So, his take on the classic bologna sandwich includes green olive tapenade, aioli, organic arugula, sliced tomato and house-made bologna — “that way I know what’s in it,” he says — on white bread custom made for Bristol by Mathieu Choux of Gaston’s Bakery. “It’s like Wonder bread on crack,” he says with a smile.

I don’t doubt it for a minute. I am one of the addicts that start lining up around 11 a.m. hoping to grab one of the sandwiches at the ready — the egg salad and the bologna regularly sell out early. Or, if I’m feeling extravagant, I might sidle up to the counter and order a fresh, made-to-order hot sandwich. The regulars include grilled cheese Panini (sharp white cheddar, Monterey jack, shaved red onion and pear), a Reuben panini (with house Louie dressing and Swiss cheese fondue and roasted cabbage tossed in vinaigrette in lieu of sauerkraut) and a daily special.

My friend Jason says On the Fly’s roast beef sandwich (with Manchego cheese and house made Bearnaise aioli on a baguette) is the best he’s ever had.

All the usual suspects are there so whatever your go-to comfort sandwich is, you won’t be disappointed; rather, you and your taste buds will be delighted: turkey (house brined and rotisserie-cooked with roasted red and green peppers, smoked gouda cheese, aioli and dried chili pesto on baguette), chicken salad (again, house brined and rotisserie-cooked chicken tossed with vinaigrette, fennel, red onion, raisins, blue cheese crumbles, fresh basil, toasted walnuts with aioli, organic arugula and sliced tomato) and how about this: cashew butter and jelly (house-made cashew butter, boysenberry conserve and fresh banana on that better-than-Wonder-bread bread).

Now, I’m not saying there aren’t a lot of other sandwich places downtown, many of which are pretty good to great: there’s the Bleubird (my second fave), Subway and of course Jimmy John’s, to name a few. And there are restaurants aplenty where you can get sandwich specials of the day as well. You can get a sandwich that will satisfy your lunchtime hunger in any of those establishments (the Bleubird will tickle your taste buds with panache, but you have to wait on line, and some of the fare is a little more spendy). At On the Fly, most sandwiches are grab-and-go, and cost about five bucks, a few a bit more, some less. And that’s a pretty great price point for deliciousness. The place also has ramped-up soups, salads and desserts. I dare you to sink your teeth into the Rice Whiskey Treat (think of  your childhood’s rice krispie treat on steroids — comes with salted caramel sauce for dipping) and not flutter your eyes in OMG ecstasy. And if you like breakfast sandwiches, I highly recommend the Croque Madame (fried egg, house ham and Swiss fondue). The only downside I could find on my trips there was that if you want one of the hot sandwiches that are made to order, you do have to wait a few minutes while they make it. But in my experience, the end result was worth the wait.

Bristol, also owner and chef of Brick 29 in Nampa, says he modeled the sustainable, local, whole food, real food, grab and go concept on the trendy and wildly popular Pret a Manger, that started in the U.K. and now has locations in Hong Kong and New York. And, he already has plans to take the entire On the Fly enterprise up a notch or two: he envisions online ordering and bike delivery service in the near future that will rival that of the competition’s. “I would love to have a concept I could standardize and duplicate. We want to be aggressive. I think we offer a better value than Jimmy John’s.”

He wants to be the sandwich king.

One bite is all it will take to know that if anybody can take on Jimmy John’s, Bristol can.



On the Fly, 800 W. Main, Suite 200. 344-6833. http://ontheflydeli.com.

On Facebook: On the Fly Rotisserie Deli.

It is in the new Eighth and Main building in downtown Boise. Just hang a right at the top of the escalator.

Open 8 a.m. to 6 p.m., Monday through Friday.

Sandwiches, soups, salads, desserts. Also grab and go entrees.


Good wishes!

Chad and his favorite Goin' Fishin' cupcake. Photo courtesy Betty Crocker.

Chad and his favorite Goin' Fishin' cupcake. Photo courtesy Betty Crocker.

This is a real recipe for success:
Take 1 heaping cup of Betty Crocker love.
12 wishes from Make-A-Wish kids across the country.
Stir in 12 wish stories and favorite cupcake recipes.

Betty Crocker and the Make-A-Wish Foundation are celebrating their new partnership with the “12 Wishes in 12 Weeks” Spring cupcake promotion. Here’s how it works: Betty Crocker is giving each Make-A-Wish chapter the chance to receive funding for one of 12 wishes that Betty Crocker is helping Make-A-Wish grant this year. You can help our local chapter get one of the wishes by voting at http://www.StirringUpWishes

Good times!

Raspberry Mojito and Thai Chicken Temaki (yes, served in a shot glass!) at Pair

Raspberry Mojito and Thai Chicken Temaki (yes, served in a shot glass!) at Pair

It’s First Thursday! Are you ready to stroll?

First Thursday is the perfect time to combine all your favorite things to do in one glorious evening: you can go shopping, art watching, bar hopping and gnoshing — and still get home before Letterman.

For this month’s art offerings, be sure to check out Jack and Mark Bangerter — yep, they’re related, father and son. Their new watercolors are at A Novel Adventure.

Another hot spot: the 8th Street Marketplace, showing off its new Artists in Residence (AiR) featuring Holly Streekstra, Kelly Packer and Adrien Kien.

After the shopping and the art, stroll on over to a Downtown restaurant and/or bar. Many are featuring hopping happy hours and drink and food specials. At Pair, you can try one of their new Sushi Shots — only $3 for Happy Hour.

For more to do, places to go, check out the Downtown Boise Association Web site:

Good day, good night!

43east_thumbumbrella_lobby_thumbking-room_thumbThe Hotel 43’s Web site got a facelift.
While that’s not usually something to shout about, this one includes an invite for guests to share their “43 story” — and a “43 Things” to do in Boise list.
Hat’s off to the inventive person behind the list, but, just for fun, I used the original 43 list as a sort of jumping off place to embellish — and add to.
Wanna get in on the fun? I bet we could notch up the “43” to a much higher number. Don’t worry Hotel 43, you don’t have to change your name (the moniker denotes the 43rd parallel and Idaho, the 43rd state), but you might want to re-title the list to:
1. Enjoy a steak or seafood dinner at swanky Chandler’s Steakhouse, 981 West Grove Street, just 43 steps from our lobby. Chandler’s is one of THE places to see and be seen and you MUST try the award-winning 10 Minute Martini created by Chandler’s mixologist Pat Carden.
2. Visit the city Rose Garden in Julia Davis Park, 700 S. Capital Blvd. When the roses are in bloom, this is one of the most magical places, folks love to get married here in the midst of literally thousands of roses.
3. Catch a movie at the historic Egyptian Theatre, 700 W Main Street. In the 1940s, Jimmy Stewart, stationed at the air force base, played the organ here regularly.
4. Reflect at the Anne Frank Human Rights Memorial, 777 S. 8th Street. Walk among the 60 quotes drawn from leaders and human rights figures throughout history, representing almost every region of the world.
5. Have a burger and local brew on the patio of Bittercreek Alehouse, 246 N. 8Th Street. Then go next door to Red Feather for a fancy cocktail and dessert!
6. Run, walk or bike the Greenbelt along the Boise River. There’s nothing like strolling along the river, look for wildlife: deer, ducks, geese, hawks — even bald eagles! Wow.
7. See what’s up at the Boise Art Museum, 670 Julia Davis Drive. Exhibits, events, education — and a fantastic gift shop!
8. Get a classy men’s haircut at Napoleon’s, 110 North 8th Street. Or a shave. Or a massage, or ….
9. Count the murals downtown. While you’re at it, take a nice long look at these beauties.
10. Get the shoeshine of your life at Downtown Shoe Repair at 101 N. 10th Street.
11. Catch a Boise State Football game and see the Broncos on the famous blue turf. Or go to a Boise State Basketball game, men’s and women’s. Go Broncos!
12. Vogue with a chocolate eclair and cafe au lait at La Vie en Rose Cafe, 928 West Main Street. This place is inside the historic Idanha Hotel, which, some say, is haunted.
13. Visit the famous Basque Block, the entire 600 block of Grove Street, for chorizo, Basque history and a good time. This could take days. Get a lesson in history at the Basque Museum. Cooking classes and great lunches and soups at the Basque Market, great food and spirits with an in-house distillery (!) at Bardenay and great times, conversation and the best cheeseburger and fries at Bar Gernika. Don’t miss the Basque Center for some of the cheapest drinks in town and go across the street to Leku Ona for authentic, sit-down Basque dinners.
14. Hop a trolley for a narrated tour of Boise’s downtown and historic neighborhoods. This is especially fun on First Thursday, when art galleries, coffee shops and many retail stores Downtown feature local art and artists.
15. Browse books by Western authors at A Novel Adventure, 906 W. Main Street.
16. Start with a decadent Eggs Benedict breakfast at Goldy’s, 108 S. Capitol Boulevard.
17. Stroll the art galleries downtown—you may find something irresistible.
18. Acquire a fresh twin-set and capris at Cricket Clothing Company, 817 W. Idaho Street. Still feel like shopping? Get some fresh, hip threads and more at Urban Outfitters, 328 S. 8th Street.
19. Step in to the Old Ada County Courthouse, 514 W. Jefferson Street, to see WPA murals many find controversial.
20. See an exciting Boise Steelheads hockey game at Qwest Arena, 850 W. Front Street, up close and personal. You can get seats right on the ice for a song!
21. Hear live symphony at the Boise Philharmonic, 516 S. 9th Street, which draws musicians from around the world.

22. Get soaked in the fountain at the Grove, 850 W. Front Street. In the summertime, there’s also “Alive at Five,” a weekly concert featuring live music, food and drink.
23. Find Los Angeles style at Foxtrot in the Linen District, 1419 W. Grove Street, high fashion for men and women. Then hop across the street for the hippest cocktails in the hippest bar in town at The Modern, 1314 W. Grove Street.
24. Take your picture with Lewis and Clark, bronze statues by the Old Post Office downtown, 750 W. Bannock.
25. Then go see Sacagawea’s bronze in front of the Idaho Historical Museum, 610 North Julia Davis Drive.
26. Buy a weird chochke in the gift shop at the Flying M Coffeehouse, 500 W. Idaho. Don’t forget to grab a cuppa delicious, delicious Flying M coffee.
27. Meet the locals at Pengilly’s Saloon, 513 W. Main Street, for great conversation and top-notch live music — and one of the cheapest happy hours in town!
28. Eat a cherry scone as big as your head at Big City Coffee o, 1416 W. Grove Street. (That’s across the street from Foxtrot, too.) And, seriously, they really are as big as your head.
29. Go out for sushi at Happy Fish, 855 Broad Street, Superb Sushi, 280 N. 8th Street, or Shige. Or go out for sushi at all three, even better. (Check out this cool video I did at Shige!!)
30. Find lavish papers, notes, invitations, and gorgeous frippery at Paisley Roberts, 237 N. 9th Street, stationers. Don’t forget to tie it all up with ribbons and bows!
31. Shop for fresh flowers, produce and local goods at the Capitol City Market. You can also get great finds fashioned by local artisans and there’s live entertainment.
32. Try on wedges, slides, pumps and platforms at Shoe Fetish on 9th.
33. Visit Goody’s old-fashioned ice cream and candy shop in Hyde Park, 1502 N. 13th Street. (This is a bit of a hike from Downtown, you might want to take a cab.)
34. See an avant-garde play at Boise Contemporary Theatre, 854 Fulton Street.
35. Hear the African American story at the Idaho Black History Museum, 508 Julia Davis Drive. The permanent exhibit, “The Invisible Idahoan 1805-Present,” spans over 200 years of African Americans in Idaho.
36. Check out the wine list at the Red Feather Lounge, 246 N. 8th Street. Then go next door to Bittercreek for a fantastic salmon Ceaser salad.
37. Stroll through Old Boise and check out the brickwork. Then go across the street to Pengilly’s for happy hour.
38. Experience Opera Idaho, 513 S. 8th Street, where it’s okay to weep in the aisles. This is not a weekly gig. Be sure to check for dates and times.
39. Browse CD’s at The Record Exchange, 1105 W. Idaho Street, with its completely muraled exterior
40. Buy your pregnant wife something amazing at The Stylish Stork, 405 S. 8th Street in BoDo.
41. Sip a locally-distilled gin and tonic at Bardenay, 610 Grove Street, America’s first restaurant distillery.
42. Head to the East End to see geothermally-heated mansions on historic Warm Springs Avenue.
43. Visit the 1925 Boise Depot, 1104 Royal Blvd., and its gardens overlooking the city. (Free!)

44. Visit the Idaho Botanical Garden, 2355 N. Old Penitentiary Road. In the summertime, it’s a magical, lush Alice-in-Wonderland garden. At Christmastime, the garden is transformed into a twinkling holiday extravaganza. Don’t miss the summer concerts on the lawn.

45. Take a tour at the Old Idaho State Penitentiary, 2445 Old Penitentiary Road. Walk the cement floors, peer into the cramped cells, read the sensational stories of the Idahoans who spent some time here. (Free!)

46. Hike up to Tablerock — ar any of the Ridge to Rivers trails in the foothills, where you can see for miles. (Free!)

47. Take your puppy to one of the two off-leash dog parks and see what happy pooches look like. (Free!)

48. Go see an indie movie at The Flicks, 646 Fulton Street. http://www.theflicksboise.com/
. Oh, and while you’re there, sip a glass of wine or beer with your popcorn that has REAL butter drizzled on top!

49. Check out Zoo Boise, 355 Julia Davis Drive. http://www.zooboise.org/home.aspx You can get up close and personal with zebras, red pandas, monkeys, lions, tigers and bears, oh, my — and more.

50. Go ice skating at at Idaho IceWorld., 7072 S. Eisenman Road. http://www.cityofboise.org/Departments/Parks/IdahoIceWorld/index.aspx
You can learn to skate, play hockey and “curl” — even have a party.

Good chat!

Carol Ann and Michael Boss

Carol Ann and Michael Boss

Since starting this blog project, I have been bowled over by support and helpful suggestions. Being the sole reporter and editor, I’m doing my best to keep up, but I’m more than happy to tell you: there’s a lot of good news out there!

In this chapter — actually, this might even suffice as a Web-sized tome — I introduce to you Michael Boss. Boss is a fellow Web entrepreneur. He started his own Web site:


and his game is all about food. And local restaurants. But, as you will discover, Boss is, well, his own boss, and, like Thoreau once wrote, he’s taken the restaurant review less traveled. Boss’s delightful restaurant revelations fall more into the category of fireside chats with each restaurant owner.

Intrigued, I thought it would be fun to turn the tables on Boss. The result is a comfortable, relaxed conversation. I’ve not yet met Boss in person, but I know when I do, it will be like meeting an old friend. I invite you to pour a cup of coffee (or glass of wine), set out a plate of sweets (or hors d’oeuvres) — and enjoy.

JH: Can you tell us a little about yourself, please? Sort of a mini-bio?
MB: (I was) born and raised in San Francisco between the era of the Beat Generation and the Flower Children (I went to the same junior high as Jerry Garcia, thanks for asking). I credit growing up in The City with one of the things that motivates me to write about food: the recognition that the world is full of a lot of amazing cultures and traditions that all find their way into what we eat.

This conviction was further reinforced by living a number of years in the Middle East, where, at one stage, I taught rotary wing aerodynamics to Irani army cadets in the legendary city of Esfahan. Throughout my world travels I became increasingly fascinated with culinary traditions and with how the subject of food can unlock so many stories about place, tradition, and ethnicity that few other subjects invoke with so little controversy.

Having had my own public relations agency in Boise for ten years, I got to know a number of local restaurant owners through a marketing program sponsored by SYSCO. The program evolved into more of an advertising co-op model, which was a disappointment to me in that my interest was in the multitude of stories behind the menu items of locally owned restaurants.

The conventional media pipeline didn’t allow for those stories to be told, and it took another five+ years for the technology of Web 2.0 and social media to create the kinds of tools and communities to allow for the audacity of creating my own “media source” for local restaurants to tell their stories.

And then, of course, losing my job as the PR Manager and Media Strategist at MPC Computers gave me the perfect excuse to follow my muse. Necessity is, if not the mother of invention, than at least the father of opportunity.

JH: Michael, your Web site “Behind the Menu,” features local restaurants. However, instead of it being a clearinghouse, listing or even a collection of reviews, your Web site is more about taking a look at what goes on behind-the-scenes. Can you tell us a little more about your Web site’s mission statement?
MB: Good insight, Jeanne. You’re right. This is not a directory or site for conventional restaurant reviews. I find both of those to be limited in their story telling potential, and there are already some good sites out there for listings and reviews. My personal favorite is http://www.idahoeats.com. (It’s a ) great concept, and really well executed except for all the Google Sense ads.

If you look at the title on my business card, it’s “Culinary Raconteur.” The mission of Behind The Menu is just what the name suggests: to tell the stories behind the food in local restaurants and businesses that make up the culinary environment in the Boise Valley.

What is the experience that a chef/restaurant owner is trying to create for the customers? What are their inspirations and associations with the foods they serve? What are their relationships with local growers and producers? What are the family and ethnic influences on their cooking? What culinary causes are they passionate about?

You can walk past the double fudge brownies at the Brick Oven Bistro and never know that the recipe came from a legendary culinary diva of Denver who used to hold court with visiting celebrity chefs. If you knew that story, you’d never again think about that brownie in the same way. That’s the story I want to tell — more to the point, that is the story I want people to hear from the restaurant itself through the podcast series (now available on iTunes as “Local Food, Local Voices,” by the way).

JH: How did you get so involved with food? Did you spend time in the kitchen as a child? Fascinated with making mud pies? What’s the story?

MB: I came to the kitchen late in life, but now do most of the cooking at my house. I love to cook.

You also have to go back to the answer to my first question. My very first epiphany around food came during my sophomore year in college, which I spent in the South Indian city of Bangalore. The food was a VERY powerful experience, and I realized that it embodied so many things about the culture that you couldn’t have learned as powerfully in any other way. To this day I believe that you can’t really begin to know a culture until you learn to speak at least some of the language and eat the food.

Those two things will tell you a lot about how other cultures perceive the world. I also discovered along the way that when you ask people about their relationships with food, you’ll learn a lot about them that other questions might not have uncovered. It’s a safer subject than politics and religion, but it can tell you a lot about both of those as well as others.

JH: What’s the funniest story you’ve heard during your interviews?

MB: Funny you should ask! I think it actually came out of this morning’s interview with Chef Lou Aaron (the Behind The Menu blog and podcast will be posted this coming Monday).

MB: Chef Lou earned his chops in the biz by starting in the “dish pit” of the Gamekeeper. He got “promoted” to pantry chef, and one of his duties was to prepare king crab legs. The process resulted in his going home each night with bloody hands. He told me that to this day he still has nightmares involving what many would consider a delicacy!

JH: Most touching story?

MB: Has to be Michael Mohica’s story from Ono Hawaiian Cafe. Michael started his culinary career as a little boy cooking with his grandmother. She died last year, and was never able to visit the restaurant that her grandson created, although she did see photographs. If you read one of the comments to the blog about Ono, you’ll see that one of his family members wrote about how proud their grandmother would have been.

Having that connection with my food as a chef would sure make me put an extra dollop of love into whatever I served. It’s not just food, it’s memories of a much loved grandmother that I’m sharing with the people who come to my restaurant.

That’s powerful stuff. I want people to know about that connection when they eat Michael’s food!

JH: So, Michael, how do you choose your subjects, how do you decide where to go next?

MB: In getting this project off the ground, I’m initially going with places I’m familiar with and recommendations from people whose taste I trust. My rule of thumb is that while I don’t write reviews, I won’t write about any place that I wouldn’t want my family or friends to experience. You know the feeling that you have when you recommend a restaurant to someone you love, and they call you one day and say, “wow, thanks so much for that recommendation — that was one of the best meals I’ve ever had.” That is giving someone you love a special gift.

As time goes on, I’m going to “mine” the Idaho Eats Web site and seek out the places that are getting the best user-generated review buzz. I know it sounds snobbish, but since I don’t take money for content creation, I have the journalistic prerogative of writing about what pleases me or captures my attention based on word-of-mouth (which is what this site is all about to begin with). Over time, I’d like Behind The Menu stories to be associated with recognizing the best restaurants, chefs, and culinary businesses, whether the subject is a steak house or a local winery. Presumptuous, perhaps, but as Robert Burns said, “a man’s reach should exceed his grasp.” I said that in my best brogue, by the way. (Smiles.)

JH: Where will you go next?
MB: Damned glad you asked that question, Jeanne! On Monday my partners (Scott Nicholson, a local commercial real estate agent, and Brian Critchfield, a social media visionary and ace marketing maven) will be hosting a focus group at the BSU Culinary Arts Program. We’ve invited a number of local restaurant owners, who will be attending along with some of the culinary program faculty who are intrigued with the Behind The Menu concept.

During the focus group we’ll be teaching some basic social media skills that a restaurant owner can put to use the minute they get back to their office/kitchen. We are also going to introduce a social media association concept that we hope to refine through restaurant owner feedback, and that will provide ongoing social media marketing services to deliver the content that the site creates around our local food scene.

Ultimately, it will be the association fees along with sponsorship from non-restaurant culinary businesses who want to reach the local foodie audience that will pay the freight for creating the content in an “ad free” environment. We are taking a more innovative approach to the business model that we believe is in keeping with the more innovative nature of social media as a marketing strategy.

I don’t believe in pouring new wine into old skins. We also want to form relationships with other organizations who promote local businesses, which would include the Downtown Boise Association, Think Boise First, Buy Idaho, etc. We share their belief that the high tide floats all boats.

Finally, we want to find ways of using the site and social media model to create interesting synergies between different members of the culinary community. Imagine events, promoted through “Tweet Ups” (Twitter gatherings) that are culinary-themed, such as pairing chocolate and wine, or that tie some of our restaurants to historical subjects (imagine Bar Gernika and the Basque Block history), or that feature “progressive meals” with a particular ethnic theme?

And we haven’t even touched on the content possibilities with creating a YouTube channel for five-minute video vignettes, or guest blogs, or inviting well known community folks to do a podcast interview at a favorite local restaurant to talk about their connection with its menu.

The mind spins…Which also leads to another potential revenue stream: content syndication.

But the journey of a thousand miles begins with the first step, and the first step is simply telling one good story, then the next one.

JH: Wow. That “big-picture” future is, well, I won’t say mind-boggling, but it does offer food for thought. What’s next for you, Michael? A book? Oprah?
MB: I used to do a seminar presentation entitled “Be Your Own Oprah” based on the belief, which is fast coming to be common wisdom, that social media and Web 2.0 tools that I can access by simply opening up my MacBook can make any of us the Oprah of our own community, depending on how we define “our community.”

Right now, I want to be the Oprah (or at least the white, middle-aged, male version) of the local restaurant scene. My community will decide if they want to bestow that honor upon me, and I trust their judgment.

Book? Probably not, but we’ve already talked about rolling the “long form” blog and podcast stories into Web site profile pages for each of the participating restaurants. No reason these profiles couldn’t be packaged as print pieces for the hospitality industry as “Signature Dishes of Boise.” I’m open to whatever digital media opportunities grow organically from the single-minded intention of telling the “tales of culinary adventure from the City of Trees.”

JH: Would you like more input/suggestions from local gastronomes?
MB: Absobloominlutely! I’m a big believer in collaboration, and in taking an idea that you think is a good one, sharing it with people whose creativity you trust without the expectation of any particular outcome, and then seeing what develops organically. I’d hate to be tied to any project that depended on me being the smartest guy in the room! But then, like Groucho Marx, I probably wouldn’t join a club that would have me as a member.

JH: Michael, this has been a great interview. I think what you’re doing for local restaurants, getting their stories out, getting to the heart of the matter, is a great service. Is there anything we’ve left out, anything else you’d like to say?
MB: I’d like to thank the members of the Academy, my mother and father for always believing in me, and of course, Jesus. (Sorry, I’m a bit of an iconoclast, but I also know my priest would think that was funny. He’s an iconoclast too).

JH: Thanks Michael!
MB: Au contraire, Jeanne. Thank YOU!

Good university!

boise-state-university-3e27e1ebgif$36,000 in Scholarships Awarded Saturday, Feb. 28 at BSU —
High school students from Idaho and Eastern Oregon will compete for plaques, medals, trophies — and two $18,000 scholarships to Boise State University — during Science Competition Day on Saturday, Feb. 28. Now in its 42nd year, the annual event is an academic challenge that tests students’ knowledge in biology, chemistry, engineering, geosciences, math and physics.

“The scholarship competition is a great way to attract talented students and introduce them to the quality education available at Boise State,” said Brad Bammel, an associate chemistry professor and chair of this year’s event.

Details about Science Competition Day are available online at http://coen.boisestate.edu/sciday.

Good art

eventrandom1Here’s another benefit for another good cause, the Womens and Children’s Alliance, (WCA).

“Women Creating Art” is a WCA Benefit Celebration, 6-9 p.m., Thursday, Feb. 26 at the Esther Simplot Performing Arts Academy, 516 S. 9th Street.

All proceeds benefit the WCA crisis Center. Door request: $25 tax deductible donation, which gets you some great eats — your donations include food provided by Smoky Mountain Pizza. Wine and beer is available for purchase.