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mare, Ruby, growing up —instead of steel horseshoes he would ever so slightly trim her hooves, developing them into a nice easy curve so there is nothing for them to catch onto. It is called a Mustang Roll, an old cowboy trick. He is planning to do a ride by horse if the terrain/route allows from Palmyra New York to San Diego California. The skies are big and the vistas spacious through this mountainous red rock trail, and no one around, only nature for miles and miles — it is a special ad- venture. I stop in the total s5llness and take it in on this beau5ful creature. Trev shares more knowledge of the surrounds and history as we pass white sage brush, which is a very bi6er tea used for the right of passage of the Na5ve Americans. At the base of a hill are stacks of rocks —corn cribs (storage) that were sealed up for winter camp for many tribes. I learn about survival food and skills, such as a barbecued prickly pear cactus, which you soak first to get the needles out, and can also use their needles to sew and he points to a strand of very thin strong thread wa%ing from a nearby Yucca plant. As well the cactus can be boiled to help get the quills off and makes a delicious prickly pear jelly. The southwest is of course known for their excel- lent meat, as nearby elk, bison and ca6le farms are a part of the culture, and of course showcased, but there are other op5ons as well at Parry Lodge and their nearby Iron Horse Restaurant. Their organic farm is just outside of kanab, and not only supplies the flowers and some of the vegetables to the Lodge, but hosts the farmers market on Friday mornings. Visi5ng their farm one can see how a cycle of sustain- abilty is carried out whenever possible, and expands. Fer5lizer from the longhorn ca6le goes directly to the flower farm, and the wood scraps to their other restaurant Iron Horse Restaurant for the fireplace. The hay they mow feeds their livestock, and the chickens eat all of their food scrap, of which supply some of the eggs, and the grape arbor supplies fresh grapes to the Lodge as well. "The energy is feeding and going into something next and being re-created, not lost". Not only for its economic values, but fresh, deliciousness, adding to its local food scene. In evenings, Parry's white tablecloths come out as well as beau5fully arranged fresh flowers from their farm. Memorabilia photos, old film equipment and an an5que white piano accessorize the room. Evening dinner fare is amazing with a traveled chef of 25 years experience also versed in regional smoke and barbecue as well. They are honoring what it was and embracing and redesigning what the motel is going to become, and I am catching it on the cusp of its evolu5on. "Experience the ride and what they have to offer" Refering to (Anthony Bourdain) EZA- EAST ZION ADVENTURES eastzionadventure.com 435.648.2712 PARRY LODGE - HISTORICAL PARRY LODGE parrylodge.com, 435.644.2601 Facing page: Longhorn ca6le at Parry's organic farm. Right: Exterior of Iron Horse Restaurant in downtown 2024 | HOOK MAGAZINE 51

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