The pressure cooker
3 Hundred Days of Shine distillery casts light on veterans' mental health in documentary airing on Prime and PBS; Nature’s Start Bread Company launches bakery off Centennial + more food and drink news
*Warning: This story relates to mental health and touches on the topic of suicide.
There’s an unnerving and not at all comedic irony to Mike Girard telling me that he was “a ticking time bomb” before he sought anger-management treatment for his traumatic brain injury (TBI) and Post-traumatic stress disorder (PTSD).
Why? Because when he was serving in Army in Afghanistan, Girard was an Explosive Ordnance Disposal Operation Sergeant. The guy literally in a bomb suit sent to disarm improvised explosive devices.
Some of those explosives were made out of pressure cookers plucked from kitchens and armed to maim enemy soldiers. Girard now displays one inside his Monument tap room at 3 Hundred Days of Shine. “They happen to make good stills if you know what do with them,” Girard says in the Bombs to Booze documentary, now playing on Prime Video and set to air on Rocky Mountain PBS July 9 at 7 p.m. and July 10 at midnight.
Girard, who is 3 Hundred Days’ founder and head distiller, took spare parts and rigged up a machine capable of making alcohol out of what was on hand in the battlefield. That happened to be A&W Root Beer. He turned it into moonshine.
Yes, that’s very much against Army rules and could have gotten Girard into all kinds of trouble. It’s a story he first told me 11 years ago when the distillery was just opening, but he asked that I not share those particular details in my writeup at the time in the Colorado Springs Independent. I honored his request respectfully but reluctantly, knowing it was a hell of a story I was withholding.
So I felt especially glad to finally see it told in-full in Bombs to Booze. In my chat with him last week, I ask what changed and when he started sharing it more publicly.
“In the beginning I was more guarded,” he concedes, saying that in the business’ first couple of years he wouldn’t even mention his Army service, preferring to generally lay low. But after he felt enough time had passed for the statute of limitations to expire, so to speak, he started talking.
“Now I’m open about it,” he says. “I’ve even had old battalion and brigade commanders come in the distillery, and they give me the side eye, but quietly say ‘that’s pretty cool.’”
As colorful as this story is, it’s actually not the focus of Bombs to Booze. Rather, it’s the opening setup for everything that happens when Girard comes home, eventually facing his mental health for the wellbeing of his family and those around him.
Girard says that documentarian Lauryn Ritchie — who’s the daughter of some of his longtime taproom regulars — was just aiming for a five- to 10-minute short as her first project out of film school. But after meeting for the first time in early 2022, she quickly realized there was a much bigger story to tell, as Girard in recent years had turned part of his distillery’s focus into helping other veterans.
After roughly a year of intermittent filming, she worked to get an hour-long edit down to 40 minutes, and the film was first screened privately for Girard, family and friends at the distillery. Then in mid 2024 they held an official premiere in Girard’s hometown in Montana, where he says “half the town showed up” to support him.
Patrons in the Monument taproom over the years have also been a continual source of support — a found family gathered around the house spirits. If you are unfamiliar with the brand, 3 Hundred Days now makes 18 flavors of moonshine that range from apple pie and sweet tea to peach cobbler and cinnamon-laced Firebomb. They have six newer flavors: huckleberry-hibiscus, blackberry-mojito and watermelon (in a 50-proof category) and Old Fashioned Root Beer, Honey Salted Caramel and Whiskey Barrel Chocolate (in a 70-proof lineup). Those are all sold on site, with more limited selections in liquor stores, plus sips to be found at bars and restaurants around the state: 300-plus locations in all, says Girard, noting they also opened a second tasting room, inside a Vail Resorts village in Keystone earlier this year.
While it may feel awkward to have just read the above paragraph — jumping from serious mental health matters directly into alluring moonshine flavors, as if leaving the war zone and entering Candyland — that’s a bit how 3 Hundred Days now acts as both a place for respite and imbibing but also a front for connecting with veterans who may not even know they’re in need of help. (Which doesn’t affect your visit if you go in as a normie and enjoy the place like any brewery in town; it’s welcoming to all.)
As part of his advocacy, Girard created a nonprofit in partnership with the Invictus Project to offer an annual 0.k Run for Veteran Mental Health, which involves no actual running. Instead, it’s “a marathon of information” presented to attendees, like info about resource agencies and organizations available to help. The central goal is to fight veteran suicide. On their info pages, they share the awful statistic that on average 17 veterans die by suicide per day in the U.S.
That statistic isn’t something abstract or remote for Girard and the 3 Hundred Days crew. As depicted in the documentary, they lost one of their staff members to suicide: the wife of a veteran who preceded her by taking his own life. She was like a daughter to Girard and his wife Jenn.
“It’s not just veterans going through these issues,” he says in the documentary. “It influences those that they love.”
Girard tells me that his life before his therapeutic intervention — which included nasal stem cell infusions and clinical ketamine treatments to help heal and reset his brain patterns — was “like walking through water.” A thin veil keep him distant from even the people closest to him. “I was taking a cereal bowl full of pills every day,” he says, listing what was prescribed by the VA for his nerve damage, TBI and PTSD.
Today, he’s off everything, and only goes in for an occasional maintenance dose of a chosen therapy modality. Jenn will attest that he has grown calmer, with less short of a fuse. It was she who was in the room holding his hand during the last session of a ketamine treatment series: “All of my focus was on her and my family and what’s important to me in my life,” he says. “All the other shit is white noise.”
Girard says in the documentary that he remembers all too well what it was like to live with suicidal ideology, “driving home and thinking I’d be just fine if I were to drive off this overpass right now.”
He lived like that for years, but came to realize he didn’t have to. He refers to his then-self as “who I was before I got treatment,” aware that “I was just pieces of that guy Jenn married, but now a larger portion of who she fell in love with is back. I was gone for a while.” He likens it to a switch that was stuck on: the high intensity, high energy, “go-go-go” chaos of the battlefield and how he was trained as a soldier to endure that.
“You come home and you can’t turn that switch off. I couldn’t flip it.”
It made him angry. “At everything. At the world.”
As he’s talking, I can’t help but think back to the pressure cooker — but now as a symbol. Imagine one with no release valve for the steam building up inside. There’s no way to prevent the inevitable explosion. That is unless someone like Girard the EOD Sergeant bravely straps on the bomb suit and comes to disarm it first.
But for Girard to save himself, he had to take something off instead. Home from the war, he had to remove his mental armor and disarm the bomb he unknowingly built inside himself.
“These organizations we work with, they teach guys to recondition and re-train the brain — how to not have that switch on all the time,” he says.
His advice is seek their help. “Do something … don’t just live with it,” he says in Bombs to Booze. “Come to 3 Hundred Days of Shine. There’s always a veteran in here. Just show up if you’re having a bad day.”
Peruvian pork with Ranch Foods Direct
Nature’s Start Bread Company launches in brick-and-mortar off Centennial Boulevard
Dating back to 2018 as a cottage industry, mobile food cart, then wholesale business, Nature’s Start Bread Company finally realized a dream this week: to open its own bakery in a physical location for retail service. (The buildout took nearly six months.)
It’s at 4935 Centennial Blvd., suite A, next to Marco’s Pizza and Golden Flame Hot Wings, not far from Ute Valley park. In previous iterations, Nature’s Start had prepped and sold products out of The Cupcake Doctor’s spot and Five Star Food Stop (both off Austin Bluffs Parkway) and vended at some farmers markets.
Owner and Founder Victoria Tandberg tells Side Dish her early inspiration was to “introduce sourdough to the community and see if they liked it as much as my family.” Bear in mind this was a couple years ahead of the everyone-is-making-sourdough-at-home-during-the-pandemic craze.
She has nine children who she says encouraged her to go to market. She describes “always being in the kitchen,” having first learned to make pastry and bread dough from her German grandmother. She also inherited a love of cooking on the other side of the family, from her French grandma.
But Nature’s Start isn’t based around European-style items — other than open-face sandwiches (coming soon) that are Scandinavian inspired. Rather, the core sourdough starter comes via Carl Griffith's 1847 Oregon Trail Sourdough Starter, which she received by mail with a self-addressed, stamped envelope back in 2006. “It’s an amazing starter,” she says, noting her sister played with it too in California and now Oklahoma, and hers has taken on a unique life of its own (due to different flours and environmental conditions).
Victoria was living with her family in Hawaii at that time, as her husband was in the Navy. She developed a separate strain that she calls “Hawaii Sweet” — which is admittedly a misnomer because it’s not really sweet itself. But it informs her cinnamon rolls (which I can now vouch for as delightfully soft, chewy on the crumb, mild with the spicing and overall sweetness), and items like her blueberry and raspberry white chocolate breads, plus dinner rolls and burger buns. “I don’t want them to have the typical sourdough flavor,” she explains.
She had to modify her earliest recipes for altitude once she hit C. Springs. And in addition to the 1800s and Hawaii Sweet strains she makes products from another base she named “Francisco” — that’s a blend with her sister’s strain — and she developed a gluten-free-friendly starter.
Between them all, Nature’s Start now offers a vast array breads, to include classic loaves and flavors like pecan-raisin, cranberry-walnut, tomato-rosemary, honey-molasses whole wheat and multigrain. I buy a loaf of a Three Pepper Cheese bread, made with roasted jalapeños, red chili flakes and habanero powder. I agree with Tandberg that “it has the right amount of heat,” and she says it makes a great sandwich bread. I pull a hunk off the loaf and savor the aroma first, then the earthy peppery flavor, with a fast-fading flash of spiciness across the tongue. The texture is pillowy, spongy and chewy, with small flecks of cheddar cheese adding sharpness and more depth. I love it.
The store is in a soft-opening phase with limited offerings as they ramp up and finish some lingering interior design projects, so Tandberg says on a given day to expect 8 to 10 flavors available on a rotating basis. (Look out for details on a grand opening celebration sometime in mid August, tentatively.)
On day one, Monday, they sold over 50 loaves. And on day two, Tuesday, when I stop by, I watch a steady stream of customers come through the door, quickly buying out whatever’s available in the pastry case and on racks. Folks living in the immediate neighborhood are thrilled for the new bakery so close by. I hear them say that directly to Tandberg.
Here’s some more things to know:
• Though Nature’s Start isn’t certified organic, Tandberg strives to buy as many organic ingredients as possible. She buys flours from Utah’s Central Milling and from Gosar Natural Foods’ Mountain Mama Milling out of Monte Vista (who also sells to Nightingale Bread locally). They include rye, spelt and Yecora Rojo hard red spring wheat. Because she wholesales, all ingredients are listed on the back of loaves so shoppers can check the inputs for allergens.
• Nature’s Start products can be found retail at spots like The Backyard Farm Shop in Black Forest as well as Bread & Butter Neighborhood Market. Restaurants utilizing her breads include Clean Juice off Interquest Parkway and The Happy Cow in Old Colorado City. She makes a special coconut-sugar-sweetened burger bun for them (they go through 800-1000 weekly) and a coconut-sugar buttercream-frosted cinnamon roll that’s been exclusive to their eatery. (She plans to start offering it at her new bakery soon.)
• The bakery will soon serve breakfast hoagies (we didn’t go into details on those) plus breakfast burritos on a house sourdough tortilla, made with Ranch Foods Direct pork sausage, potatoes, egg, cheese and a fresh house salsa that Tandberg says is standalone awesome. Sourdough house bagels are coming soon too.
• Deli sandwiches on various sourdough breads will include classic cold-cut items like ham and turkey, and Tandberg really wants to do a Reuben in the future on her marbled rye. The aforementioned European-style open-faced sandwiches are partly a nod to her husband’s Norwegian heritage.
• Pastries will include savory quiches and both sweet kolaches (with fillings like apple and berry) and Texas kolaches with Andouille sausage, jalapeño and cheese inside sourdough brioche buns. There will also be a vegetarian option. Also look out for cakes (with flavors like carrot, chocolate and chiffon) and pies (such as berry, apple and banana cream).
• The bakery’s coffee component features Colorado Coffee Merchants-roasted beans — specifically an exclusive Nature’s Start Blend for drip and pourovers and an espresso blend for lattes and such. Tandberg will make homemade syrups, to include vanilla, caramel and bananas foster. (The coffee counter isn’t yet up and running during my visit, so I can offer no early notes on that.)
• If you’re had Nature’s Start breads before, and notice anything different about them in this new location when you go, know that you aren’t wrong. The bakery is utilizing new steam injection ovens that “give the bread great lift,” says Tandberg. They’re adding a consistency that she couldn’t hit before when opening the oven door and manually misting down breads with a spray bottle, which let much of the steam escape. She says her regular customers noticed the difference already: “They’re saying the bread is even better than before!”
Side Dish Dozen happenings
Stellina Pizza Cafe: Find our booth at Taste of Pikes Peak on July 9, where we’ll be dishing grass-fed beef meatballs in our house marinara sauce with Parmigiano-Reggiano alongside sips of Italian-style sangria. And come to our cozy cafe from noon to 2:30 p.m., weekends for Cicchetti Hour, featuring snacks similar to Spanish tapas.
Goat Patch Brewing: The summer music series continues July 12 with My Girlfriend’s Garage at Lincoln Center, 5-8 p.m., and Clay Cutler in Monument, 2-5 p.m. Catch Tic-Stack-Boom!, a free, family-friendly activity at Northgate, July 11, noon to 6 p.m.
Jax Fish House & Oyster Bar: Weekly specials include Locals Sunday with $1 oysters and more; Monday all night happy hours; Cantina Tuesdays; Po Boy Wednesdays; Wine N’ Snack Thursdays; Happy Hour Date Night Fridays from 3-6 p.m. (with meals for two for $65); and Boil Night Saturdays with $20 beer buckets.
Evergreen Restaurant: Join us Friday evenings for live music on the patio, 5:30-9 p.m. weekly. And return for brunch from 11 a.m. to 2 p.m., Sundays. Must-try dishes at dinner: our traditional Georgian shawarma; Chicken Kiev; Pork Belly Paprikash and our Evergreen Beef Stroganoff.
Kangaroo Coffee: Join us at the Taste of Pikes Peak tomorrow evening, July 9! We’ll have Kangaroo Coffee beverages, Gold Star Bakery treats and our new Golden Milk from Mane Beverage to sample. Great food, drinks and music equal a fun evening!
Edelweiss: Enjoy live music on our award-winning patio every Wednesday at 5:30 with Santi Davila, a classic rock and Beatles cover performer. Happy hours in the Ratskeller, 4:30-6:30 p.m., Tuesdays-Saturdays. Traditional live music Thursdays-Sundays, 5:30-8:30 p.m.
Wobbly Olive: Our amazing new cocktail menu is live. Come for drinks like the Papaya Noir: papaya black tea-infused vodka, amaro, lemon and charcoal. And Hibiscus Reign: hibiscus-infused mezcal, lemon and cinnamon syrup. Every weekday happy hour at both locations is 4-6 p.m.; all cocktails and beers are half off.
Hoppenings of the week
Beer Events
Pedal Party at Cerberus Brewing. July 9, 6 p.m. Community bike rides for all, every Thursday through September with different monthly themes.
Poker Night at Nano 108 Brewery. July 10, 6 p.m. Recurring every Friday evening.
Beer & Craft at Dueces Wild Brewery. July 12, noon. Weekly Sunday craft beer and activities.
Beer Releases
Boom Chachalaca West Coast IPA at OCC Brewing. A modern take on the classic. Loaded with five hop styles for bold aroma, crisp bitterness and a crushable finish.
Hibiscus Pale Ale at Goat Patch Brewing. Brewed with hibiscus flowers and orange peels. The perfect patio beer.
Cherry Honey Wheat at Storybook Brewing. A slightly sweet, refreshing wheat beer made with Washington cherries and local honey.
For full listings of events and releases download the free Hoppenings app on Apple on Google.
Upcoming events
July 9: Taste of Pikes Peak at Hillside Gardens & Event Center.
July 16: Less Water, More Flavor: A Wine Dinner in the Garden with Ephemera at Hillside Gardens. 6-9 p.m.; four courses, $108.55.
July 17: Coffee as Color, Texture, and Story - A Sensory Tasting Experience at Loyal Coffee. 11 a.m. to 12:30 p.m.; $34.
July 18: Tag Ulan Baon Supper Club at Good Neighbors Meeting House. 6-9:30 p.m. Five courses inspired by Filipino rainy season plus welcome drink and take-home snacks.
July 18: The 90s vs Y2K Bar Crawl at Atomic Cowboy. 4 p.m. to midnight; $18-$24.
July 23: 4th annual Pinot on the Patio at The Pinery on the Hill. 5:30-7:30 p.m.; $75.
July 26: Below the Belt Bar Crawl through downtown.
July 30: Sip with Schnip at Elephant Thai - Monument. 5-8 p.m. Come see the new location! Side Dish subscribers get one free Thai iced tea with your meal by request. Special pricing on newly created dishes: Grilled Beef Ribs, Beef Rib Khao Soi, and Salmon Choo Chee. Option to add a discounted Thai beer or cocktail. Full regular menu available, including abundant gluten-free and vegan items.
Aug. 1: Vine & Notes Wine Festival in Woodland Park’s Memorial Park. 11 a.m. to 5 p.m.; $45-$66.
Aug. 1: Indian Food Festival at Liberty High School. 11 a.m. to 4 p.m.; food samples, dance and music performances, food competitions and more. Free, or early access for $12.50.
Parting shot(s)
Okay, I guess this pic’s not exactly food-and-drink related, but there is a full booze bar inside of Beat the Bomb in Denver. That’s where the photo was snapped, right after a worker hosed most of the green slime off of me (old-school prison shower style, from what I’ve seen in the movies).
Anyway, Lauren took us up there for her son’s 21st birthday and as a team we actually did beat the bomb’s time clock, with ample time to spare. In fact we scored inside of the top 2 percent of people to play through the series of interactive video games and face the concluding slime sprayers. (Smarty pants we are.) Still, we got the option to get drenched, and having driven all that way for adventure it just seemed like the right thing to do.
If you’re looking for textural parity at Beat the Bomb’s bar, order a slimy Jello shot. Have fun. Good luck.
And yes, I’m aware as I write this of the potentially off color editorial decision to run a concluding blurb about beating a bomb when this newsletter opened with a deadly serious story about bomb disposal tech and mental health. But I did mention irony in the first paragraph, and it makes for a soft landing as far as a thematic bookend. So here we are. If you have feels, click the blue button below and tell me about it.
