Teton Family magazine

FALL 2015—

Issue № 19

BEYOND RAMENA college survival manual for cooking quick, hearty meals

OrganicCHICKEN BUS

An artful home on the farm

FOOD IssueGo Local

FALL

EATINGMEAT

Is it healthy and ethical?

<1% infection rateAesthetics

Cardiac Stress Testing

Emergency Care

General Surgery

Infusion/Chemo-Therapy

Laboratory Services

Mammography

Medical Imaging

Neurology

Orthopedics

Pain Management

Physical and Occupational Therapy

and so much more.

120 East Howard Avenue | Driggs, Idaho 83422208.354.2383 | www.tvhcare.org

2 Teton Family ¤ Fall 2015

Note from the Editor

Mountain StyleKID-FRIENDLY FARELocal menus and restaurants that appeal to children

FARMERS MARKET SMOOTHIESCreative smoothie recipes using harvest produce

Ask the ExpertFATS 101The good, the bad, and the ugly

Conscientious CookBEYOND RAMENA college survival manual for cooking quick, hearty meals

Cabin FeverUNSTOCKING YOUR PANTRYA seasonal kitchen cleanse

In the GardenCHICKEN BUS COMMISSIONLocal students create an artful home on the farm

Departments

FEATURES

4

8

10

12

16

20

24

28—CARNIVORES, WE NEED TO TALK ...Rethinking beef as a conscientious carnivore: What’s healthy? What’s ethical? And what’s the shopping MO?

By Annie Fenn

34—FAMILY FOOD TRADITIONSCultivating family food practices gives children a sense of belonging and helps rebuild declining traditions.

By Christina Shepherd McGuire

On the Cover: A prized Buff Orpington grazes outside of Full Circle Farm’s artful chicken bus.Photograph by Camrin Dengel

28—

10—

FALL 2015—

Issue № 19 Contents

Phot

ogra

phy

by (t

op) P

aule

tte

Phlip

ot, (

bott

om) P

rice

Cha

mbe

rs


Admittedly, I surround myself with friends who adore food. It’s kind of a bad habit, actually, hanging with these self-proclaimed “food snobs.” Because when we come together, it inevitably winds up with a big ding to both the wallet and the waistline.

I have one such friend—more like a sister, really—who lives in California. Our families gather biannually when either they long for the mountains or we NEED the beach. When I first arrive at her house, I get this feeling that reminds me of going home to my parents. But the backdrop of tropical succulents that rival Sunset magazine spreads, and lemons, grapefruits, and avocados dripping from branches, reminds me I’m actually in paradise. I settle in and pick a fresh grapefruit before ransacking her kitchen cabinets for accoutrements.

Every visit, I find newfound inspiration while savoring our hosts’ meal customs—spear-caught yellowtail ceviche, canned lemon curd on toast, grandma’s strawberry preserves (made from fresh California strawberries, of course). I make notes, take pictures,

and promise to dial in my food sourcing and preservation tactics upon my return home.

This season’s magazine moves me in a similar way. While reading each article, I gained knowledge on how to navigate food more mindfully. Kate Field’s “Farmers Market Smoothies” article on page 10 provided new suggestions for using up my fall produce. Annie Fenn’s “Beyond Ramen” article (page 16) had me reminiscing about the habits that led to my own “freshman fifteen.” (Where was this advice when I was in high school?) And my feature on “Family Food Traditions” on page 34 pushed me to incorporate a new family practice of my own.

And as I write this—secretly wishing my kids favored Ball Park Franks over the more spendy Teton Waters Ranch hot dogs—I realize what a unique food community we live in. And while it’s not California with its yearlong, abundant produce, our own artisanal mainstays help support a culture reliant on friendships that revolve around food.

A note from the EDITOR

Contributing WRITERS

Welcome to

After practicing medicine for twenty years, Annie Fenn, M.D. retired to the kitchen to write about whole-food cooking, the mountain lifestyle, and the place where food, health, and sustainability meet. Find her stories and recipes at jacksonholefoodie.com, on Instagram @jacksonholefoodie, and on Twitter @jacksonfoodie.

Jenn Rein works and lives in Teton Valley, Idaho. Her writing allows her access to the locals—a special breed of hardy souls. She enjoys snowshoeing and cross-country skiing, but refuses to downhill (a fact that doesn’t detract from her love of the outdoors or snow). Read Jenn’s work at jennrein.com.

Kate Field is a plant lover, clinical herbalist, and nutritionist. She worked at an herbal apothecary in Bozeman, Montana, crafting aromatic and therapeutic essential oil blends. Now you can find her in the whole health department at Jackson Whole Grocer or traipsing about the Gros Ventre Mountains.

After twenty years of visiting Jackson Hole from Connecticut, Julie Butler moved to the area permanently last year after her youngest child graduated from high school. A former editor and a writer mom of four, she is adjusting quite nicely to her empty nest.

Martha Berkesch raises people’s awareness of quality food consumption. She is a practicing nutrition consultant through Mother Nature Nutrition, a board member for Slow Food in the Tetons, and a local chapter leader for the Weston A. Price Foundation. She loves playing in the Tetons, running, hiking, snowboarding, and mountain biking.

Mel Paradis lives in a Tetonia, Idaho, home with a very full root cellar, block freezer, and pantry. When she is not busy in the kitchen (figuring out ways to use up all that food), she can be found teaching children, performing improv with The Laff Staff, or just relaxing with her husband, child, and dog.

Edito

r pho

togr

aph

by K

isa K

oeni

g

Women & Infants Center

It’s all in the details.

Where you go when it matters.

Planning for your perfect day?

/myEIRMCbabyBe Our Baby of the Day!

Facebook “f ” Logo CMYK / .ai


PublisherKevin Olson

EditorChristina Shepherd McGuire

[email protected]

Art DirectorKathryn Holloway

Copy EditorsDorothy Jankowsky Pamela Periconi

Contributing PhotographersPrice ChambersCamrin Dengel

Taylor Glenn Kisa Koenig

Paulette Phlipot

Advertising SalesJeannette Boner, [email protected]

Sara Adams, [email protected]

Ad Production Lydia Redzich Andy Edwards Sarah Grengg

Teton Family is published three times a year and distributed at more than seventy-five locations for free throughout the Tetons. To request copies, call (307) 732-5903. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2015 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or part, requires written permission from the publisher.

Director of Business Development: Amy GolightlyDistribution: Kyra Griffin, Hank Smith

Pat Brodnik, Jeff Young

tetonfamilymagazine.com

20—

Phot

o: F

otog

rafic

he -

Shut

ters

tock

.com

You have the power to prevent serious illness

REaLItY CHeCK NO. 1

to prevent serious illnessto prevent serious illnessto prevent serious illnessLearn about preventive care by visiting your family physician TIP: Research recommendations online at uspreventiveservicestaskforce.org

Follow vaccination and screening schedules

Check your health insurance policy. Many preventive screenings are 100% covered.

Eat healthy foods and exercise -- You’ve heard this before because it’s true -- Now do it!

1.

2.

3.

4.

DHC (208) 354-2302 | VHC (208) 354-6307

7Fall 2015 ¤ Teton Family

TWO EXCELLENT CHOICES

TETON VALLEY COMMUNITY SCHOOLWhere Learning Comes to Life

JOURNEYS SCHOOLLearn. Think. Act.

WWW.TETONSCIENCE.ORG

Distinctive Interiors Made Easy


“Billy’s Burgers!” “Merry Piglets!” “Pizza at Calico!” These were the suggestions my now-grown kids would shout

when asked where they wanted to go for dinner—proving that pint-size palates often rule the family’s dinnertime plans.

Today, a number of standouts serve as family favorites on both sides of the hill for their menus and kid-friendly ambiance.

Clairey Sasser Grubbs, of Jackson, and mom to three-year-old Tanner says that the Calico restaurant with its one-and-a-half-acre yard is definitely the place to take the kids. “You can’t beat it,” she says. “They play, and you have grown-up time.”

Fellow Jackson mother Jenny Karns agrees. “The kids love Calico … and their kids’ menu has the basics—pizza, pasta, and macaroni and cheese—which is great.” If you want to go beyond the basics, Calico’s appetizer menu features small portions for smaller appetites, such as the Caprese Sliders.

Sidewinders American Grill in Jackson also gets a stamp of approval. “Sidewinders is by far a kid’s dream,” Grubbs says, with their arcade and awesome kids’ menu. She says Tanner is a big fan of the chicken tenders with the option of honey mustard and carrots or fruit instead of fries.

For children with more discerning palates, Rendezvous Bistro fits the bill. Although lacking a kids’ menu, it has still won over Karns’ eight-year-old daughter, KD, who says the mussels are “so scrumptious they make me giggle like when a puppy licks my face!” The restaurant also has crayons for doodling on the butcher-paper tablecloths.

Over in Idaho, two favorite restaurants feature outdoor areas for frolicking: Wildlife Brewing and Pizza, and Forage Bistro and Lounge.

Kari Miller, of Victor, says dining at Wildlife is her family’s

KID-FRIENDLY FARE

A beautiful hardbound copy of New England Farmgirl: Recipes & Stories from a Farmer’s Daughter (Gibbs Smith, 2015) by Jessica Robinson brought me back to the summer roadside stands of my childhood in Connecticut. As you open the first page, imagine that you’ve just closed the door of your rusty old pickup and are traveling north over New England’s backroads and covered bridges in search of local fare. Each

chapter—such as A Fruitful Harvest, Homegrown, or Yankee Backyard Entertaining—comes with a foreword full of fond family memories, New England artisanal finds, and timeless kitchen teachings to pass on to children. Even if you’re not a New Englander or never plan on visiting, you can still relish Robinson’s farm tales and seasonal recipes. Entertain guests with her Blackberry and Blueberry Spiked Lemonade, add late summer’s fresh corn to her Sweet Cornbread recipe, or indulge in her Apple Cider Donuts this fall. The Pop’s Baked Beans and Roasted Chicken recipes lend downhome twists to comfortable dishes. Step into New England Farmgirl and you’ll find yourself daydreaming of dusty fall roads and savory kitchen smells. – Christina Shepherd McGuire

BOOKReview

Families Weigh In ...By Julie Butler

Phot

o: im

ages

.etc

- Sh

utte

rsto

ck.co

m


GREAT GROCERY STORE GRUB—

For quicker fare, Jackson Whole Grocer offers healthy and yummy

prepared foods like chicken nuggets, house-made soups, sandwiches,

salads, and pizzas made from scratch.

Avoid meltdowns with the “Kids’ Snack Wagon,” which offers free

fruit, cereal bars, and raisins while you shop.

Ask about the market’s tricks for creating healthy boxed lunches to

ensure your kids get the nutrients they need.

Terry Walters’ book, Eat Clean Live Well (Sterling Publishing, 2014), changes your everyday landscape with her simple tips and easy recipes for eating and living close to the source. Laid out in chapters that

mimic the seasons, Walters shares advice on cleaning up your home and environment in spring, keeping cool in summer, boosting your immune system in fall, and engaging in self-care in the winter. She complements her “clean living” tips with recipes like Love Your Belly Kraut, Red Lentil Curry Soup, and Dark Chocolate Chunk Cookies made with almond flour. Walters’ pointers are perfect for those needing a seasonal overhaul or an interesting way of breaking their recipe rut. Pamper your family with her Watermelon Ice with Coconut Milk or throw a unique salad into the mix, such as her Avocado, Orange, and Daikon Salad with Cumin-Lime Vinaigrette, while also integrating tips on how to upcycle your food and teach your children about the food cycle. Walters inspires us to clean up our lifestyles while also reminding us that “eating clean and living well are not about doing it all or living up to somebody else’s standards.” Her palatable approach is perfect for those wanting to start small or go big. – Christina Shepherd McGuire

EAT CLEAN LIVE WELL

TERRY WALTERS AUTHOR OF THE BEST-SELLING CLEAN FOOD AND CLEAN START

BOOKReview

Friday night tradition. “It’s our spot to gather with friends, and the kids play in the yard,” she says. There’s cornhole set up outside and games like foosball, shuffleboard, and pool inside (with parental supervision).

Forage in Driggs uses fresh, local ingredients, and kids’ dinner options include a hummus plate with toasted naan and seasonal veggies. The kids’ Mac ’n’ Cheese is homemade, using both mascarpone and Parmesan cheeses. Owner Lisa Hanley explains that they change their options seasonally, and Wikki Stix are available for premeal play.

Leslie Heinemann’s two young sons enjoy the sliders at Forage. “We have two very active boys,” she says laughing, “so part of the issue in choosing a restaurant is making sure everybody is comfortable, including the other people in the restaurant!”

It seems that Heinemann’s mission can easily be accomplished in these parts, along with the discovery of kids’ cuisine beyond the usual suspects. tf

Delivering More!

625 E. Broadway Jackson, WY 307 739 6175

St. John’s Birth Center- Exceptional care, comfort, and privacy

- Beautiful setting with views of the National Elk Refuge

- Well-appointed suites featuring abundant natural light

- In-room labor tubs for patient comfort

- Prenatal care services, including classes

- Cesarean section rate far below national average

- Breast feeding rate well above the national average

- Support from certified lactation nurses while in hospital and after returning home

- Monthly group for babies and families

For more information, scan this QR code or visit

www.tetonhospital.org/birthcenter


Whether you belong to a CSA, cultivate your own patch of earth, or buy from your local farmers market, you have

likely found yourself with a bounty of seasonal fresh produce. If you need a quick fix for your fortunate overstock, how about adding it to smoothies? Portioning and freezing excess produce can be an efficient and economical way to bulk up your nutrient intake.

At first, building your seasonal smoothie might feel like venturing into uncharted territory. Sure, we all like to play around with mixed berries, greens, and even the occasional exotic banana or mango. But since our diligent digestive enzymes can easily become

overstressed, careful consideration must be paid to proper food pairing. For example, we digest the sugars of fruit more quickly than the fat of, say, almond butter, requiring specific enzymes for breakdown and assimilation. Therefore, pairing foods improperly can lead to digestive distress. If this is news to you, remember the basic rule of thumb: apples and carrots combine well with both vegetables and fruit. Phew!

(For more information on food combining, visit detoxinista.com/about/food-combining.)

Go ahead. Be your family’s mix master! tf

SHOOT THE MOON—

Makes two 16 oz. servings—

This smoothie incorporates everything but the kitchen sink. It’s refreshing and alkalinizing. (Use your Vitamix or Ninja blender for a smooth consistency.)

1/3 cucumber, chopped 1 carrot, chopped 1 stalk celery, chopped 1/2 apple, cored and chopped 1 stalk fennel, chopped 1 cup water 1 teaspoon freshly grated horseradish 1 tablespoon lemon juice Handful of parsley or cilantro, destemmed Dash cayenne powder or a small slice of fresh hot pepper (optional)

Combine ingredients and blend until smooth.

CLOSE TO HOME—

Makes two 12 oz. servings—

A local twist on a popular blend. Throw in whatever hard-sought berries you can spare! The nut butter adds fat and protein to keep you going.

1/2 cup kale, chopped with stems removed 1/2-1 cup berries (huckleberries, thimbleberries, raspberries, or blueberries) 1/2 cup almond milk 1/2 cup water 2 tablespoons nut butter 1/2 scoop (4 grams) powdered greens 1/2 scoop (14 grams) chocolate protein powder

Combine ingredients and blend until smooth.

By Kate Field // Photographs by Paulette Phlipot

FARMERS MARKET SMOOTHIES


ChlorellaSpirulinaPowdered greensChia seedFlax seed

Almond butterPeanut butterRaw cacao powderNon-GMO soy or sunflower lecithin

A

dd-ons

RED CHAI DELIGHT—

Makes three 24 oz. servings—

A cozy, rich treat reminiscent of pumpkin pie with a twist, this house favorite is sure to get you in the mood for fall.

1/2 red beet, chopped 1/2 apple, cored and chopped 1 cup pureed pumpkin OR 1/4 of an acorn squash, peeled and chopped 1 cup almond milk 1/2 cup coconut milk 1/2 cup water 1 tablespoon flax seed 1 teaspoon chia seed 1 tablespoon raw cacao powder 1 tablespoon maple syrup 1/8 teaspoon cardamom 1/8 teaspoon coriander 1/8 teaspoon nutmeg 1/2 teaspoon vanilla

Combine ingredients and blend until smooth. Adjust spices to taste.

*Found at Jackson Whole Grocer, Lucky’s Market, or Barrels & Bins


Would you be surprised if I said butter and bacon are good for you?

In America we have been scared of fat for decades, yet the advice to limit it and eat nine daily servings of “healthy” whole grains only makes us fatter. Only now are we starting to realize that fat—saturated fat in particular—is not the villain it has been made out to be. In fact, eating all kinds of

naturally occurring fats actually makes us healthy.Let’s break it down …The three basic kinds of fats found in food—saturated,

monounsaturated, and polyunsaturated fats—are called fatty acids.

Saturated fats, found in coconut oil and butter, remain solid at room temperature. These stable fats are the best to cook

By Martha Berkesch

FATS 101The Good, the Bad, and the Ugly

Phot

o: A

BBYD

OG

- Sh

utte

rsto

ck.co

m


with because they are less likely to turn rancid when heated.Monounsaturated fats, such as oleic acid, are found in olive and

nut oils. These fats are liquid at room temperature. You can heat monounsaturated fats without producing free radicals; however, the heat may destroy their protective antioxidants.

Polyunsaturated fats remain in liquid form, even when refrigerated. Some of these fats are considered “essential” since our bodies can’t make them and we must get them from food. The essential fatty acids—linoleic acid (omega-6) and linolenic acid (omega-3), found in soybean, rapeseed (canola), and flaxseed oils—are extremely fragile and produce free radicals when exposed to heat, light, and pressure. Dr. Mary Enig, co-author of Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, explains, “It is these free radicals, not saturated fats, that can initiate cancer and heart disease.”

The GoodNow that you understand fats, let’s talk about why fat is good for us. Fifty percent of each cell membrane is composed of saturated fat, and 60 percent of the brain is made from fat. Saturated fats protect the liver from toxins, help reduce inflammation, and are essential for heart, lung, kidney, and hormone function. Additionally, lauric acid and monolaurin, the medium-chain fatty acids found in coconut oil, butterfat, and breast milk, contain antiviral, antifungal, and antibacterial properties.

Fat-soluble vitamins, such as vitamins A, E, D, and K2, are found only in fats. Without K2—a vitamin most abundant in butterfat—calcium ends up circulating in our bloodstream and can calcify in our arteries instead of depositing in our bones where it’s needed.

By choosing low-fat dairy products and removing the fat and skin from meat, we eliminate the important fat-soluble vitamins that Mother Nature provides us. And by eliminating fat, our hormone production, bone health, and immune function suffer.

Animal fats contain all three types of fatty acids, not just saturated fat. For example, beef fat is 49 percent saturated, 47 percent monounsaturated, and 2 percent polyunsaturated fat. However, the makeup of essential fatty acids—the omega-3s and -6s mentioned earlier—vary dramatically in grain-fed and grass-fed meat.

Dr. James Raniolo from the Wyoming Center for Optimal Health explains why animal fats get a bad rap: “Most studies use conventionally raised animal fats and then claim their results represent all kinds of animal fat. The fat makeup of a grain-fed and a grass-fed cow are completely different. It’s like doing a study on apples and claiming that oranges would provide the same result because they’re both fruits.” The Wyoming Grass Fed website backs this up: “A major benefit of raising animals on pasture is that their products are healthier for you. For example … meat from grass-fed beef … has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid.”

The BadWe avoid fat because eating it makes us fat, correct?

Not quite.Eating healthy fat in a meal creates a feeling of satisfaction,

triggering a hormone that tells you that you are full. Excess carbohydrates and sugar, on the other hand, lead to blood-sugar spikes, insulin resistance, and fat storage.

COUPLES, FAMILIES AND INDIVIDUALSWith proven effectiveness in reducing confl ict and restoring secure connection,

EFT CAN HELPWhat is EFT?

❤ Short Term, structured therapy that is present-focused, non-blaming & client Centered ❤ Research studies show 70-75% of couples move from distress to recovery in 10-12 sessions ❤ It is currently the best delineated and most empirically validated couples therapy

What type of issues can EFT address? ❤ Anxiety/Depression ❤ Isolation/Loss Intimacy ❤ Parenting Issues ❤ Addictions & Trauma ❤ Lack of Communication/Confl ict ❤ Relationship Distress/Tension ❤ Healing from Affairs

WHAT WILL COUPLES GAIN FROM EFT?Increased SAFETY in the relationship

Increased INTIMACY in the relationshipIncreased CONNECTION to your partner

How Does EFT Work? ❤ EFT does not retro-fi t role communication skills and “fi xes” to the deeply personal matters that couples face ❤ Instead, EFT views relationship issues through the couple’s own realities and experience ❤ EFT helps couples identify negative relationship patterns that have them stuck ❤ EFT collaboratively creates positive relationship patterns moving couples towards closeness, safety, connection, intimacy ❤ In these ways, EFT gets right to the heart of the matter to help you create this lasting change that you are looking for

EMOTIONALLY FOCUSED

THERAPY (EFT)for Couples, Families

& Individuals

LAURA SANTOMAURO LMFT Owner/Operator• Certifi ed EFT therapist• EFT Supervisor Candidate• AAMFT Approved Supervisor Candidate

www.JHFamilySolutions.com(307) 690- 2153

[email protected]


The lipid hypothesis—popular in the 1950s—blamed saturated fat and cholesterol for heart disease, even though the original studies supporting the theory were flawed. At the same time, rates of heart disease increased when we started substituting liquid vegetable oils and margarine for traditional fats, such as butter and lard.

The UglyCorn, safflower, soy, sunflower, and canola oils are industrially processed polyunsaturated oils that are fragile and turn rancid with processing. Sally Fallon, president of the Weston A. Price Foundation, gave good advice at Pinedale’s Localfest in 2013, telling us to avoid these industrially processed vegetable oils. For example, fried foods—like french fries from restaurants—cooked in these rancid oils become even more toxic with high heat.

THE SKINNY ON FAT: A GUIDE

—“The fat makeup of a grain-fed and a grass-fed cow are completely different. It’s like doing a study on apples

and claiming that oranges would provide the same result because they’re both fruits.”

- Dr. James Raniolo

What to Avoid—

- Vegetable oils (safflower, sunflower, canola, corn, soybean)- Trans fats from partially hydrogenated oils- Fried foods- Low-fat and fat-free foods- Margarine- Vegetable shortening

What to Eat—

- Animal fats (including chicken skin, butter, and bacon)- Full-fat dairy- Avocados- Coconut

What to Heat—

Animal-based fats (from grass-fed, pastured animals):- Beef and lamb tallow- Butter- Chicken fat- Ghee- Goose and duck fat- Lard

Plant-based fats:- Coconut oil- Palm oil

What Not to Heat—

- Avocado oil- Macadamia nut oil- Olive oil- Sesame oil

Enjoy Raw!—

- Flaxseed oil- Nut oils

Orthopedics and Sports MedicinePost-surgical Rehabilitation

Neck and Back PainMale and Female IncontinenceMale and Female Pelvic Pain

LymphedemaPersistent Pain

Trigger Point Dry NeedlingRehabilitative Pilates

Post Operative Cancer Rehab

MEET YOUR

WITH INDIVIDUALIZED TREATMENT PROGRAMS

1090 S Highway 89[ No Physician Referral Required ]

307-733-5577 | fourpinespt.com


THE REAL DEAL MAYONNAISE

—Makes 1 pint

—Mayonnaise made without canola or other vegetable oils is next to impossible to find in the grocery store. Luckily, it’s easy to make at home with healthy oils.

1 whole egg 1 egg yolk 1 teaspoon organic Dijon mustard 1 1/2 tablespoons lemon juice Sea salt 1/2 cup olive oil 1/2-2/3 cup coconut oil 1 tablespoon whey (optional)

1. Place egg, egg yolk, mustard, lemon juice, and salt in a food processor or blender. Process until well blended, about 30 seconds.

2. Slowly drizzle in the olive oil and then the coconut oil until the mayonnaise reaches your desired thickness.

3. For fermented mayonnaise that will last for several months in the fridge, add 1 tablespoon of whey and let the mayo sit out on the counter for 7 hours before putting it in the fridge.

Trans fats are also ugly. Artificially manufactured through a process called partial hydrogenation, these oils are cheap to produce and help extend a product’s shelf life. Partially hydrogenated oils can be found in packaged products, such as baked goods, crackers, some spreads, and chips. Author Enig notes, “ … trans fats compromise many bodily functions, including hormone synthesis, immune function, insulin metabolism, and tissue repair.” They also promote weight gain.

In a nutshell, by eating healthy fats and eliminating toxic fats you can help thwart mental illness, hormone imbalances, diabetes, heart disease, and cancer, among other ailments. The added bonus is increased energy, shiny hair, and beautiful skin (no wrinkle creams needed). tf

Phot

o: H

andm

adeP

ictu

res -

Shu

tter

stoc

k.co

m

Treating adults and children

Martin Trott, MD, FACSBoard Certified ENTTrained at Cleveland Clinic Foundation

307 739 7665

555 East Broadway Ste. 224

Jackson, Wyoming

ent.tetonhospital.org ]Ear, Nose, Throat & Allergy

ENT & Allergy Care

555 E. Broadway, Ste 224 Jackson, WY ent.tetonhospital.org

For Surgical and Non-Surgical Conditions of the Ear, Nose and Throat Treating adults and children

Martin Trott, MD, FACS Board Certified ENT

Trained at Cleveland Clinic Foundation

Jennifer Almond, PA-C

307 739 7665


Young, college-bound person, take a peek into the family fridge. What do you see? Someday soon, when you are off at school,

you’ll likely dream about all this great food right at your fingertips.Soon you’ll be relying on the dorm cafeteria for most of your

meals. Dorm food CAN be great, but most of it is not. Chances are, when hunger strikes and the cafeteria is closed, you’ll want something quick, easy, and filling to eat. So you need some know-how for cooking simple and nutritious meals on your own.

Why bother to learn?Well, a steady diet of processed foods will zap your energy, kill off beneficial gut bacteria, and weaken your immune system, making you vulnerable to every virus that’s going around. And eating fast food—especially too much, late at night—will quickly lead to weight gain: the notorious “freshman ten,” or, let’s face it, “fifteen.”

You don’t want to look like the guy from Super Size Me by the end of your freshman year.

Think of cooking as an essential life skill, like driving a car and balancing a checkbook. Maybe your parents got through college eating three-for-a-dollar packets of ramen, but you don’t have to. Consider this your survival manual for eating healthy while away from home.

Master a few essential cooking skillsStart with eggs. Make sure you can fry, scramble, and hard-boil an egg; perfect the omelet. Move on to pasta and rice. Learn how to doctor up a can of beans. Refine your favorite smoothie recipe. Practice a few two-, five-, and thirty-minute meals (see sidebar). When the late-night munchies hit, you’ll be ready with a fast, healthy meal. And you won’t have to resort to Domino’s.

By Annie Fenn // Photographs by Taylor Glenn

BEYOND RAMENA College Survival Manual for Cooking Quick, Hearty Meals


Enlist your parentsAsk your parents to put together a small cooking kit for you. A few basic spices—cumin, oregano, sea salt, cinnamon, cayenne pepper, and ginger—can really do wonders for cafeteria food and will make it more nutritious. Pack a bottle of your favorite hot sauce, soy sauce, and Thai fish sauce. Athletes should add healthy calories by dosing everything you eat with good olive oil.

Check out the food sceneOnce you get to school, check things out. College sophomore Riis Wilbrecht recommends spending time your first week really checking out the cafeteria offerings. “I found great food items at the end of the school year that I had never noticed because I was always rushing through,” he says.

Wilbrecht, a Division I Nordic athlete, struggles to get enough calories at college while he’s in training. “Greek yogurt saves me,” he says. “I eat tons every day, along with the smoothies and rice bowls I make in my room from cafeteria leftovers.”

THE NEW CARE PACKAGEA shipment of favorite cookies will always be appreciated, but also include whole foods like nut butters, olive oil, salted nuts, tea bags, homemade granola, honey, dates, almond milk, and

Winter Holiday Festival

Winter Winter Winter Winter Winter ThE City of Victor’s

Saturday December 5th

BakeD Potato Bar Music and Mangers

snow gamesLight Parade

fireworks


TWO-, FIVE-, and THIRTY-MINUTE MEALS

—“I never would have survived if I just ate the cafeteria food.”

- Riis Wilbrecht

In two minutes …

The Nutter Butter SmoothieIngredients: 1 frozen banana + 2 pitted dates + 1 scoop nut butter + water, coconut water, almond milk, or milkDirections: Combine ingredients and blend until smooth.

Beyond Cinnamon ToastIngredients: - ½ avocado + olive oil + sea salt + cayenne pepper- cream cheese + jam + turkey- hummus + sliced hard-boiled egg + Sriracha hot sauce- almond butter + sliced banana + honey + cinnamonDirections: Toast 1 slice of good bread and top with one of the above.

In five minutes …

Rice BowlIngredients: leftover rice + chicken, beef, or tofu + greensDirections: Warm in a microwave. Top with soy sauce, fish sauce, peanut sauce, Sriracha hot sauce, peanuts, and nori (roasted seaweed).

Thai WrapIngredients: salad greens + chicken + cucumber + tomato + peanut sauce, smeared on a tortillaDirections: Roll it up burrito-style.Peanut Sauce: peanut butter + hot water to thin + honey + sesame oil

In thirty minutes …

Pasta with Marinara SauceIngredients: 1 can whole tomatoes with their juice, smooshed up by hand + 2 tablespoons butter or olive oil + ½ onionDirections: Simmer for 25 minutes. Discard the onion and season with salt, pepper, red pepper flakes, and oregano (if desired). Serve over pasta with Parmesan cheese.

★ ★

,

★


Real Ramen ingredients (see recipe). Tuck in a gift card to Whole Foods Market or to other health food grocers close to campus for a nutritious splurge.

And don’t forget to include packets of instant ramen—college kids still rely on it for fast, filling meals. But avoid the trans fat, MSG, and sodium-overloaded brands of your youth. Look instead for instant noodles without palm oil, such as Thai Kitchen Lemongrass Rice Noodles, Koyo Ramen, and Ka-Me Stir-Fry Noodles.

Wilbrecht is looking forward to moving into an apartment this year so he can cook in a real kitchen. “But I did pretty well cooking in the dorm with just a Magic Bullet [blender] and a rice cooker,” he says. “I never would have survived if I just ate the cafeteria food.” tf

Creamy BeansIngredients: 1 can of black or pinto beans with water from can + 1 tablespoon butter + several dabs of hot sauceDirections: Cook over low heat for 30 minutes. Serve with rice, toast, or put an egg on top.

Quick Bolognese Ingredients: 1 pound ground beef, cooked and drained + ½ onion, chopped, + 3 minced garlic cloves + 1 can whole tomatoes smooshed up by handDirections: Simmer for 20 minutes. Season with salt, pepper, red pepper flakes, olive oil, and oregano (if desired).

Red, Green, or Yellow Chicken Curry Ingredients: 1 teaspoon curry paste + coconut milk + broth + chicken + frozen peasDirections: Saute curry paste with cream top from coconut milk until thick. Add rest of coconut milk, broth, or water to make a sauce. When bubbling and thick, add 2 cubed chicken breasts and peas. Serve with rice, hot sauce, and pita bread.

Real RamenIngredients: 2 cups chicken broth + one 2-inch piece kombu (kelp) + 1 garlic clove + 1 tablespoon soy sauceDirections: In a hot pot, place chicken broth, kombu (kelp), garlic, soy sauce, and simmer for 20 minutes. Discard kombu. Smash up garlic into the broth. Add nonfried instant noodles like Koyo Ramen (discard flavor packets) and cook 2 to 3 minutes. Add toppings like raw veggies, beef jerky, bacon, shredded chicken, tofu, and hard-boiled eggs. Season with Sriracha and soy sauce.Option: For miso ramen, make broth with 2 cups chicken broth + 1 tablespoon miso paste.

(307) 733-3900 | (800) 659-1335 | TETONORTHO.COM

KEEPING BODIES IN MOTION.

—Sports Medicine

Knee & Shoulder SurgeryJoint Replacement SurgeryTrauma & Fracture Care

Board CertifiedFellowship Trained

—

Andrew Bullington, MD

—Sports Medicine,

ArthroscopyKnee & Shoulder SurgeryTrauma & Fracture Care


—

David Khoury, MD—

Shoulder SurgeryHand & Upper Extremity

Sports InjuriesTrauma & Fracture Care


—

Rafael Williams, MD

—Non-Surgical Spine,

Neck & BackPhysical Medicine &

RehabilitationBoard Certified

Fellowship Trained—

Geoffrey Skene, DO—

Spine SpecialistMinimally Invasive Surgery

Complex Cervical ReconstructionBoard Certified


Christopher Hills, DO

—Hand & Upper Extremity

Foot & Ankle SurgeryCustom OrthoticsBoard Certified


Heidi Jost, MD

Joshua Beck, MD

—Adult & Pediatric Spine

SurgeryJoint Replacement

Fracture ManagementBoard Certified


CLINIC LOCATIONS: Jackson, Wilson, Afton, Pinedale, Big Piney, Lander, Riverton, Idaho Falls, Rexburg, and Rock Springs


By Mel Paradis

UNSTOCKING YOUR PANTRY

A Seasonal Kitchen Cleanse

Here’s the scenario: You come home from the grocery store. Overflowing bags cover the counter. As you empty each bag, you find it hard to fit fresh produce in your

refrigerator full of leftovers and condiments. The freezer is stocked with meat on the edge of freezer burn, along with bags of fruit and vegetables. Your cupboards are filled with containers of grains, pasta, dried fruit, and cans of various vegetables, legumes, and sauces.

Why is it that we do such a good job of stocking our pantries full, but then just continue to purchase more food? With a little organization, planning, and foresight, you can utilize your provisions effectively while saving money.

Take InventoryThe first step is taking inventory. Go through your fridge, freezer, and cupboards, and take note of what’s there. Make this list accessible and keep it current (see sidebar for pantry-organizing apps and websites). As you review your supplies, dispose of items that are out of date and make a donation pile of unopened cans and dry goods you know you won’t use.

PlanningNext, start meal planning. Note the recipes you cook often and focus on the staple meals that use your existing pantry items. Find new recipes that use what you already have in stock. Then, formulate your weekly, or even monthly, menu, making sure to incorporate “unstocking Sunday,” “leftover Wednesday,” or “no-leftovers Friday” into your plan.

ShoppingStick to your shopping list! Avoid buying food you already have by double-checking your inventory before you shop. And always think twice before buying new items. Can you make do with what you have?

Or go big and avoid shopping altogether with a grocery sabbatical. This forces you to cook meals with only the ingredients on hand. See how long you can go. (Once, I went on sabbatical for two weeks—in the middle of summer with garden produce, mind you—but ended up knocking on a neighbor’s door for salt.) This method is good for getting rid of everything—a kitchen cleanse, if you will—but doesn’t necessarily build good menu-planning habits.

Implement even a few of these suggestions to pave your way toward the money-saving habit of clearing seasonal clutter. By taking inventory, planning meals, and managing your shopping, you will ensure that this summer’s stock won’t become winter’s garbage.

Here are a few more tips to freshen things up:

IN THE FREEZER:Meat: Slightly freezer-burned meat can still be used. Turn it into stock or make meatloaf

or meatballs by “mostly thawing” it, grinding it up in the food processor, and mixing in a little fat (bacon, sausage, or ask the butcher for fatback).

Phot

o: F

otog

rafic

he -

Shut

ters

tock

.com



Vegetables: Remnants of frozen vegetables can be added to soups, stews, omelets, frittatas, pilafs, risottos, pastas, pizzas, or empanadas.

Fruit: Frozen fruit never goes unused. Think smoothies! Or add thawed frozen fruit to yogurt or oatmeal. Make compote for pancakes or bake quick breads, muffins, cakes, pies, galettes, cobblers, or crisps … you get the point.

IN THE PANTRY:Beans: Always use dried beans before canned; save the canned

for last-minute meals. If dried beans are older than a year, they may never soften, so toss them. Cook a pot of dry beans to use throughout the week in soup, or to make burritos and dips.

Pasta: Casseroles, lasagnas, and baked pasta dishes were traditionally intended to use up everything in your refrigerator, freezer, and cupboard. So go for it!

Grains: Change things up by making risotto with quinoa or barley, or throw together a pilaf with farro or bulgur.

Canned Sauces (enchilada, curry, etc.): Design easy weeknight dinners around all your sauces that are collecting dust.

Dried Fruit and Nuts: Toss a bag into your lunch box, make a trail mix or granola, or add to salads, pilafs, muffins, or quick breads.

Condiments: Do you often buy condiments for one recipe and then

Allrecipes.comSearch recipes by the ingredients you have on hand. This site gives you the option to add or exclude up to four ingredients.

Supercook.comBuild a virtual pantry list by checking off items that you have on hand. Then, view recipes that include these items, or highlight certain ingredients for more specific results.

MealBoardA recipe management, meal planning, grocery, and pantry management app for iPhone/iPad. $3.99

BigOvenAn organizer, grocery list, and menu app for home cooks. BigOven offers free or paid memberships. $1.99 per month or $19.99 per year

Res

ources

TECHNOLOGY for

THE KITCHEN:—

they just sit there, taking up space? Find ways to use them, offer them to friends, or toss ’em. tf

Internet | Voice | Wireless Phone | Computer & Phone Repair | Smart Home & Security All from a local and community-minded company.

208.354.3300 | 307.734.9040 | | www.SilverStar.com

Share. Ideas. Memories. Special Moments.


PANTRY MINESTRONE—

Makes 4 to 6 servings—

Because minestrone has no set rules, it’s the perfect way to use up bits from your refrigerator, freezer, and cupboards. This “recipe” is meant as a guide. Most ingredients are optional.

1 1/2 tablespoons olive oil 1/4 pound meat (Italian sausage, bacon, pancetta, or prosciutto), ground, diced, or crumbled 1 1/2 cups carrots, chopped 1 1/2 cups celery, chopped 2 cups onions, chopped 2-3 cloves garlic, minced 1 tablespoon tomato paste 6 cups stock (chicken, beef, or vegetable) or water 1 1/2 cups tomatoes, freshly diced, canned diced, or stewed 2 cups dark leafy greens (spinach, kale, chard, or cabbage), fresh or frozen, chopped 1-3 cups vegetables (green beans, diced zucchini, corn, or asparagus), fresh, frozen, or canned 1 1/2 cups potatoes, diced 1/4 teaspoon red pepper flakes 1 tablespoon fresh chopped parsley or basil (or 1 teaspoon dried) 1 1-inch piece Parmesan rind 1 1/2 cups cooked beans 1-2 cups cooked pasta (shells, macaroni, or penne) Salt and pepper to taste

1. Heat oil in a large saucepan. Add meat and cook until brown. Drain all but 1 1/2 tablespoons of oil and fat.

2. Add carrots, celery, and onions and saute until soft, about 5 minutes.3. Add garlic and saute 1 minute.4. Add tomato paste and cook 1 additional minute.5. Add stock or water, tomatoes, greens, vegetables, potatoes, red pepper

flakes, herbs, and Parmesan rind. Bring to a boil, and then reduce heat and simmer for 30 minutes.

6. Add cooked beans and simmer for 15 minutes.7. Add salt and pepper to taste.8. Remove cheese rind.9. Serve as is or over pasta, if desired.Ph

oto:

Ana

stas

iaKo

pa -

Shut

ters

tock

.com

bringing the best things together.Good food, good family,

36 S. Main, Driggs, ID

Open daily 9-7 208.354.2307

Juice bar hours 9-2

Classical School. Revolutionary Education.

Jackson Hole Classical Academy

jhclassical.org | (307) 201-5040 | [email protected] W. High School Road, Jackson, WY, 83001JH Classical Academy is a 501c3 non-profit organization.



While planning her art syllabus for the Jackson Hole Community School, professional artist Shannon Troxler found herself contemplating the aesthetic value of a school

bus. The bus—used last summer as a chicken coop at Full Circle Farm in Victor—was a fixture in the ongoing curricula of Full Circle Education and was, quite possibly, the perfect medium for teaching the genre of street art.

She consulted with organic farmers Erika Eschholz and Ken Michael. “It turns out they had always wanted the bus painted, and they had very specific ideas about the design,” Troxler explains. After their meeting, she recognized a further opportunity: to educate her

CHICKEN BUS COMMISSION

By Jenn Rein // Photographs by Camrin Dengel


students about the concept of “commission,” including the nuances of client collaboration.

Sixteen art students participated in a question-and-answer session with Eschholz and Michael, attempting to understand their clients’ vision for this bus of fowl. “The unique flavor of a farm is to build by community involvement,” Eschholz says of the session. “This type of creative contribution is what makes a local farm such an inspiring place to work and visit. The creative process, whether through farming or art, is what we need to bring our community together to face the unique challenges of the twenty-first century.”

The initial process was cultivated with the assistance of local muralist Abby Paffrath; spray paint would be applied using stencils in an effort to keep within the street art genre. Troxler explains that some of the students needed to overcome the challenge of visualizing negative space as the stencils were meticulously drawn and cut. The students used every inch of fifty feet of stencil plastic—provided in part by a grant from pARTners Jackson Hole—as the project started to take shape.

Full Circle Farm’s logo served as inspiration for much of the design concept. Vivid green vines against the yellow of the bus and a stylized depiction of a bee lend to the liveliness of the overall theme. The white dandelion stencil—which took three students three days to create—is a design standout. Troxler explains that the students planned the careful placement of each detail, including

Smith’s Food Store Plaza Highway 89 and High School Road

Urgent Care Same-Day Appointments and Walk-ins Welcome- Walk-in care clinic for acute illnesses, minor wounds and the treatment of bone, joint and other injuries- On site services: Rapid strep test Rapid flu test Blood draws X-rays

Jim Little, Jr., MD, Board Certified in Family MedicineApril North, MD, Board Certified in Family MedicineJenny Fritch, PA-CLayne Lash, FNP-CCecelia Tramburg, FNP

Hours: Mon-Fri: 9am-7pm; Sat, Sun: 10am-4pm

307 739 8999urgentcare.tetonhospital.org

Urgent Care

1415 S. Hwy 89 Jackson, WY urgentcare.tetonhospital.org

For acute illnesses, minor wounds, and the treatment of bone, joint, and other injuriesOn-site services include rapid strep test, rapid flu test, blood draws, and X-rays

Jim Little, Jr., MD Board Certified in Family Medicine

April North, MD Board Certified in Family Medicine

Jenny Fritch, PA-CLayne Lash, FNP-CCecelia Tramburg, FNP

Hours: Monday-Friday: 9 am-7 pm

Saturday-Sunday: 10 am-4 pm

307 739 8999


painting the farm’s logo onto an octagon placed on the stop arm—a subtle feature that reflects the playful aspect of the canvas. All of these elements surface as integral parts of the overall composition.

The bus itself is fully operational, despite the fact that it was long ago modified into a chicken coop. Still, a special permit was needed to drive the steel canvas over Teton Pass, to the students in Jackson, and back again. The expiration of the permit established an additional lesson about deadlines for the students.

Now a mobile work of art, the chicken bus will continue to fulfill its teaching role. Emily Sustick, Full Circle Education program director, addresses its value: “The chicken experience is always a highlight for students that come to visit Erika and Ken’s farm … and they find a lot of joy and humor in the fact that it houses chickens and not children. It also provides a wonderful opportunity for Full Circle Education to teach about the role of the chickens on their [closed-system] farm.”

Troxler takes away a feeling of accomplishment and inclusion. “I love the community aspect of this project,” she says, “and how many different groups came together to make it happen.” tf



Carnivores, We Need To Talk …

“The beef are what they eat. Just like us. In Jackson we are all so lucky to have an awesome

quality of life, access to good food, and open space to thrive in. Animals deserve the same.”

– Chase Lockhart, Lockhart Cattle Company


By Annie Fenn // Photographs by Price Chambers

T here you are, standing in front of the butcher counter at the grocery store looking to buy some meat. If you are a typical American meat eater, “cheap, fast, easy” is your mantra. Grab

the bargain-priced cut and off you go to throw it on the grill. Done.But perhaps buying meat is not that simple for you … let’s

call it the “Carnivore’s Dilemma.” On one hand, you want to feed your family meat that’s healthful and delicious. On the other, you don’t want to spend a fortune on dinner. If you’re a conscientious carnivore, choosing which meat to eat can be complicated.

Is eating meat healthy?Some experts blame the sad state of the nation’s health on our insatiable hunger for animal products. They say our obsession with getting enough protein—Americans eat roughly twice the Recommended Dietary Allowance (RDA) of protein, most of it from animals—is making us fat, giving us heart attacks, strokes, type 2 diabetes, and leading us down a path to early dementia.

One could argue, however, that meat is a nutrient-dense, healthful food that humans have evolved to eat. Millions of Paleos (those following the Paleolithic diet and lifestyle) will tell you, with great enthusiasm, how they’ve lost weight, gained muscle, and improved their lipid profiles by eating a diet void of processed carbs that includes a lot of meat. And there’s scientific data to back them up.

Conversely, Dr. Dean Ornish makes the case that meat eating is not just unhealthy; it’s also associated with premature death from all causes. Ornish of the Preventive Medicine Research Institute has been studying the benefits of a plant-based diet, with little or no red meat. He points to substances in red meat that cause inflammation, tumor growth, and clogging of the arteries.

Is eating meat ethical?Paleos aside, most nutritional experts recommend that we cut back on the amount of meat we eat. It’s not just our health that’s at stake; the nation’s carnivorousness is creating problems for the planet and a poor quality of life for the animals we eat.

If we take a look at where most of our meat comes from, the answer isn’t pretty. Ninety-nine percent of the beef, pork, and poultry Americans eat comes from factory farms called Concentrated Animal Feeding Operations, or CAFOs. You’ve probably already learned that these CAFOs are not planet-friendly, that factory-farmed meat causes all sorts of problems with our health, and that this culture of confinement is a cruel way to raise animals for food.

Some say that eating a hamburger is the climate-change equivalent of driving a Hummer. It is estimated that livestock produces one-fifth of the world’s greenhouse gases—more than all transportation emissions combined. Thirty percent of the earth’s ice-free land is used to grow grain for feed and to raise livestock. Around the world, carbon is released into the atmosphere as forests are cleared to make room for animal agriculture. And fuel is burned to operate machinery, move animals from ranches to CAFOs, and transport meat to your supermarket.

Just what’s in it?Michael Pollan, author of The Omnivore’s Dilemma, famously wrote, “You are what you eat eats.”

Most livestock in America is started on grass, then sent to CAFOs and fed grain—mostly corn—to fatten the animals up before slaughter. Cattle and pigs gobble up corn like candy, and it efficiently packs on pounds. If they were human, we’d say they were obese.

Now a little bit of grain is not so bad, but meat from heavily corn-fed livestock has the worst nutritional profile of all. It’s high in


THAI GRASS-FED STEAK SALAD

—Makes 4 servings

—This is how I like to eat meat—in small portions on top of a huge pile of fresh vegetables. Try this recipe with wild game steaks, too.

Marinate the following for at least 6 hours and up to 2 days: 1 pound of steak 1/4 cup soy sauce 1/4 cup rice wine 1/4 cup fresh lime juice 2 tablespoons vegetable oil 2 tablespoons brown sugar 4-5 Kaffir lime leaves (optional)

SALAD: 4 cups mixed greens and shredded kale 1 cup sugar snap peas, cut into thirds 3 carrots, sliced into strips 2 beets, thinly sliced 1 cucumber, thinly sliced 1 cup torn basil 1 cup shredded mint 1 jalapeno, seeded and finely diced 1 cup cooked quinoa or rice noodles (optional) 1/2 cup salted peanuts, coarsely chopped Sriracha hot sauce Limes

1. Remove the steak from marinade and dry well with paper towels.2. Sear over a hot grill 2 to 3 minutes each side or until cooked rare or

medium-rare. Set it aside to rest.3. Toss the salad by hand with half of the Thai dressing and quinoa or noodles,

if using. (The extra dressing keeps well for up to 1 week in the fridge.) Divide on plates.

4. Slice the steak as thinly as possible, against the grain, and drape over the top of the salad.

5. Top with peanuts, a dab of Sriracha hot sauce, and serve with lime wedges.

THAI DRESSING: 4 tablespoons fish sauce 4 tablespoons fresh lime juice 2 tablespoons brown sugar 6 tablespoons water 1 clove garlic, minced 2-4 drops Sriracha hot sauce

Place all ingredients in a jar and shake until incorporated.

Phot

o: T

aylo

r Gle

nn

245 W. Pearl St. | 307-200-4904 | Open Monday-Saturdaywww.backcountry-baby.com

Air PocketRecreational oxygen

In store, weddings, parties, & events!

Maternity & Nursing Wear

Sweet Wonder gift delivery to SJMC

Baby Registries

Baby & Toddler Gifts, Accessories & Necessities


RESPONSIBLE MEAT EATING: A GUIDE—

• READ LABELS. Look at labels for reliable indicators of high

standards: USDA Organic, Animal Welfare Approved (AWA), American

Grassfed, and Certified Humane. Natural beef is raised without

antibiotics or hormones. Don’t get hung up on “organic.” Your local

rancher may be raising animals organically, even though they can’t

afford the official USDA stamp.

• BUY LOCAL. Get to know your local butcher. Buy meat in pieces

or in bulk from ranchers and farmers. Purchase a CSA meat share.

Visit Slow Food in the Tetons’ website—tetonslowfood.org—for

regional sources.

• COOK MORE. Cooking food at home gives you control over its source.

• ASK A CHEF. Support restaurants that proudly serve local and

regional meats.

• EXPECT TO PAY MORE. Humanely raised, healthful, planet-

friendly food costs more, and it should.

• EAT LESS MEAT. Avoid processed meat. Reduce portion sizes to

three to four ounces. Choose fresh, unprocessed meats without nitrates.

• LEARN MORE. Learn about Slow Food USA’s Slow Meat campaign.

Attend the SHIFT sustainability summit each fall. Read The Carnivore’s

Manifesto by Patrick Martins, Defending Beef by Nicolette Hahn

Niman, and Mark Bittman’s book about the benefits of being a part-

time vegan, VB6: Eat Vegan Before 6:00.

• CLEAN YOUR PLATE. Precious resources are required to raise

livestock and get it to your plate. Don’t add to the 40 percent of food in

America that ends up in the trash.

• HUNT. When it comes to sourcing meat, what could be more organic,

natural, environmentally friendly, and, in most cases, humane, than

harvesting your own meat?

all the harmful fats—trans fats, saturated fats, and inflammatory-inducing omega-6 fatty acids.

Not only are these industrialized farms flooding our food supply with unhealthful meat, they’ve also become breeding grounds for a new generation of virulent bacteria. Emerging from the guts of animals given subtherapeutic doses of antibiotics, these bugs make it difficult for physicians to treat foodborne illnesses.

Going localBack at the supermarket … are you still peering into that meat case

deliberating over what to buy? You can swear off meat altogether, or you can be a part of the 1 percent of Americans who won’t buy factory-farmed meat at all.

Seek out local animals that are raised on traditional farms. Luckily, most family run ranches and farms in Wyoming and Idaho raise livestock the old-fashioned way by allowing cattle and sheep to graze on grass, drink pristine water, and have plenty of room to act like animals.

Local meats can be sourced directly from ranchers and farmers—just give them a call and tell them what you want. Or ask an


independent butcher like Teton Valley’s Derek Ellis at Ellis Custom Meats. He’ll tap into his contacts to fill your freezer with beef, pork, bison, and lamb. He’ll even butcher your own wild game. As a bonus, you’ll get to choose how the meat is processed—just be sure to have some of it turned into Ellis’ famous Merguez sausage.

Get to know a butcher who is committed to whole animal butchery, like Andrew Smith (a.k.a. Smitty) at Aspens Market. Smitty and fellow butcher Derek Castro source whole animals from local farms, but won’t let a scrap go to waste. They transform the heart and liver into luscious pâté, the head into headcheese, and the bones into from-scratch soups. They do this in part out of their sense of responsibility to the source of the meat. “I feel like it’s our job to figure out how to support the farmers and the ranchers,” Smitty says. And that can’t be done by cherry-picking only the most popular cuts.

Most of our local ranchers don’t just raise cattle; they are stewards of the land and advocates for animal welfare and healthy meat. “We have really gentle cowboys,” says Kate Mead of Mead Ranch Natural Beef, which she runs with her husband, Brad. “We’re softhearted about our cows. Some of these moms descended from Brad’s great-great-granddad’s herd.”

The Mead family runs a cow-calf operation in Jackson Hole on the same land their late-1800s ancestors ranched. To reduce environmental impact, their cattle graze on natural hay and clover,

aerating the soil with their cloven hoofs. The manure is carefully managed by raking it back into the soil, creating a carbon sink rather than problematic emissions. The Meads’ cattle are 90 percent grass-fed, are never fed corn, and the small amount of grain that supplements their diet comes from a local source—spent grain from Snake River Brewery.

At Lockhart Cattle Company, the animals live their whole lives grazing on grass in Jackson Hole. The company’s grass-fed beef is lean and deeply flavored, which rancher Chase Lockhart attributes

to lush forage and a low-stress environment. All that grass, packed with nutrition, incorporates itself into the meat. “The beef are what they eat. Just like us,” Lockhart says. “In Jackson we are all so lucky to have an awesome quality of life, access to good food, and open space to thrive in. Animals

deserve the same.”Both the Lockharts and the Meads strive to reduce their carbon

footprint further by selling their beef locally at farmers markets, local grocery stores, and area restaurants.

Remember when the food movement was in its infancy and luminaries like writer Pollan and educator Marion Nestle urged us to “vote with our forks”? Now, more than ever, that advice rings true. Support this new movement of sustainable agriculture, of eating less but better meat, and of treating animals humanely. Let’s vote with our forks—and our knives. tf

“We’re softhearted about our cows. Some of these moms descended from Brad’s

great-great-granddad’s herd.”– Kate Mead, Mead Ranch Natural Beef



As a toddler, I vaguely remember sitting diaper-clad in the middle of a field of string beans. The midday Pennsylvanian sun shone down on me as my parents spent their weekend sticky from humidity and furiously picking. I sat among plants twice my height, sampling

the ends of beans and then spitting them on the ground. As the story goes, my father and a work colleague decided to grow a saleable green bean crop that summer. But my mom wasn’t exactly on board. The last thing she wanted to do was spend her weekends tending a field of beans, small child in tow. Still, dad learned from Papap (his father) that cultivating the land could reap great results. Needless to say, we ate a lot of beans that summer …

By Christina Shepherd McGuire // Photographs by Kisa Koenig

Rebuilding a Culture …

Family Food Traditions


TRADITIONAL LEBANESE TABOULI

—Makes 4 sides

—Traditional Lebanese tabouli is really a parsley salad. It uses only a small amount of bulgur and doesn’t incorporate cucumber or feta.

“I would never go to all the trouble and not at least double this recipe. The most time-consuming part is picking the parsley. You have to only get the leaves, so no chopping it all up with

stems! The boys help with this.” - Kisa Koenig

FOR THE DRESSING: 1/3 cup canola oil (or use olive oil for a slightly different flavor) 1 tablespoon fresh mint, chopped Juice of 1 lemon Salt and white pepper (careful!) to taste

FOR THE SALAD: 1/4 cup bulgur wheat (medium) 1 giant or 2 small tomatoes 4-5 green onions, chopped 1 bunch parsley (curled, not Italian), leaves only, no stems

1. Combine dressing ingredients. Set aside.2. Wash wheat in cold water until water runs clear. Don’t soak! Squeeze

out excess water and place wheat in a large bowl.3. Dice tomatoes and put on top of the wheat.4. Pour dressing on top. Then add chopped onions and parsley.5. Mix well and add more dressing if desired.


caused us to lose touch with our roots, thus creating a dumbed-down version of American food culture. According to Gary Paul Nabhan and Ashley Rood, co-editors of Renewing America’s Food Traditions: Bringing Cultural and Culinary Mainstays from the Past into the New Millennium, “In the United States, a decline in traditional ecological and culinary knowledge has led to a decline in the food rituals that link communities to place and cultural heritage.”

Nowadays, for some busy families, cooking is regarded as just one more thing on the “to do” list. A mother’s role has shifted from one of homemaker to professional, leaving little time or energy to educate children about food. And many families have moved away from home, distancing themselves from grandparents and their generational teachings. As British chef

Jamie Oliver explains, “Many people in the last three generations weren’t taught to cook at home or at school. … The truth is that our priorities have completely changed. … We have lost touch with real food, and the time has come to readjust.”

The Importance of Food TraditionsIt’s hard to imagine in this new era of “artisanal” everything that our American food culture has lost its soul, and that preparing and eating food has become just one more thing that families rush through. However, even if you didn’t grow up with special customs or rituals, it’s never too late to start your own, and here’s why:

Experts claim that family food rituals equate to a lower incidence

As I grew older, every seasonal celebration gave my mother’s Italian family an excuse to eat. During such gatherings, the hosts rarely left the kitchen, and overflowing bowls of homemade pasta would magically appear. I remember making pasta for these gatherings with my grandfather. First, we’d shape a volcano of flour on the table with a hole in the middle. Then I’d dump in the eggs. Together, we’d mix the flour and eggs until it was too hard for me to knead the dough (at that point I usually bailed to go play). Once I returned, we fed sheets of floured goodness through the steel pasta maker over and over until it produced paper-thin fettuccine. Moments later, it disappeared into the pot.

I still recall the smells, sights, and magic of cooking with my grandfather and gardening with my parents. These traditions, adopted from both sides of the family, created a unique set of customs deeply rooted in family heritage.

Food Traditions in AmericaThroughout the world, food is used to celebrate holidays, family gatherings, and seasonal harvests. Here in the United States, our ethnic melting pot—or “salad bowl,” if you will—forms a quagmire of cultures, each bringing their own traditions and customs.

Sounds like the perfect setup, right?Well, unfortunately, according to some experts, the modern

availability of processed foods, the busyness of American households, and the introduction of genetically modified commodities have

“Many people in the last three generations weren’t taught to cook at

home or at school.”– Jamie Oliver, British chef

980 West Broadway 307.732.2947 axisgymnastics.com

Open GymsPre School

Bday PartiesBig Air

After School Care

Silks classesBoys classes

Cheer Tumbling Urbanastics

Homework Club

Classes for ages 18 months - 23 years

You’ll FLIP over what we have to offer

Jackson, Wyoming Wednesday, August 27, 2014 One dollar

SWEET HOME JACKSON HOLE. SEE STEPPING OUT.

8A Vote for these candidates15A Stilson path OK’d25A A therapeutic ride

28A Scenic flights criticized30A King plan loved, hated34A Genzer won’t run

38A Anderson makes ballot40A Vote hurts parks and rec44A Crash and dash

By Michael Polhamus

A Wilson couple have sued the state of Wyoming to strike down limits on how much money donors can give to political candidates during an elec-tion cycle.

State law prohibits donors from giving more than $25,000 to candi-dates over a two-year period. Wilson residents Daniel and Carleen Brophy are approaching that limit, and have sued Wyoming Secretary of State Max Maxfield to go beyond it.

The case follows a recent U.S. Su-preme Court decision that scuttled national campaign finance limits of the same type.

“I consider this a fairly open-and-

shut case,” said the Brophys’ lawyer, Steve Klein of the Wyoming Liberty Group. “The state certainly could fight it, but given the Supreme Court ruling, it’s very hard to overcome.”

Klein said political donations are a form of speech, as did the majority of justices in the April 2 U.S. Supreme Court decision.

“Money is a fundamental element of speech, especially in the political arena,” Klein said.

That means political donations are protected by the Constitution’s First Amendment, he said.

Through the state’s donation cap — known as an aggregate contribution limit — the Brophys are unconstitu-tionally prevented from exercising their right to free speech, Klein wrote in his complaint to Wyoming’s U.S. District Court.

“The United States Supreme Court

By Emma Breysse

Bringing the ’80s back has taken on a more sinister connotation now that local law officers agree that smack is back in Jackson Hole.

Police have spent the past year chasing rumors that only recently have become more concrete. Three ar-rests in the past month seem to pro-vide proof that heroin is re-entering Jackson’s drug community after a long absence.

“We’ve been contacted over the past year to a year and a half by concerned people within the medical and coun-seling communities that they’ve been seeing an increase in the number of people with symptoms of heroin over-dose and addiction,” Sgt. Tom Combs of the Teton County Sheriff ’s Office said. “There have been rumors for the past year, but it’s just now that it’s been getting to the point where we’re seeing it, too.”

Jackson physician Brent Blue saw his first cases of heroin overdose in at least 30 years during the last months of 2013, he said earlier in the year.

Private practice doctors as well as those staffing the emergency room at St. John’s Medical Center tipped off police that the heroin hiatus might be at an end, putting the highly ad-dictive opioid on officers’ radar, Sgt. Russ Ruschill of the Jackson Police

s

ALMOST LAST ROUNDUP

By Ben Graham

The race for four seats on the St. John’s Medical Cen-ter board of trustees is shaping up to be a crowded and competitive one.

Three challengers — Susan Crosser, Frank Lyons and Dina Mishev — have applied to run. They join four incumbents: Joe Albright, Barbara Herz, Elizabeth Masek and Michael Tennican.

The filing period for the race ended Monday. The gen-eral election is scheduled for Nov. 4.

Crosser is the only nonincumbent who joined the race out of worry about how the hospital is being run.

“The community has been subjected to bad gover-nance for way too many years,” Crosser said.

She mentioned the overbudget hospital expansion project that was built without a staff housing plan and based on patient volume projections that were

far off the mark.Crosser also pointed to the 2012 decision by trustees

to continue paying departed Chief Executive Pam Ma-ples $25,000 a month for consulting services that she didn’t provide and accused the board of an overall lack of transparency.

“I gave up going to the dog and pony show because it was clear that nothing of substance actually takes place during the public board meetings,” Crosser said.

If elected, Crosser said she would work to bring is-sues that should be discussed in public to the public.

Trustees hold an hourlong executive session before every public board meeting. Executive sessions are al-lowed under Wyoming law to discuss litigation, person-nel matters, land purchases or matters of national se-curity, according to state law.

“If something occurs in executive session that I be-lieve the public needs to be informed of, I would con-sider it my job to inform them,” Crosser said.

The 57-year-old Wilson resident also has complained

Smackis back,policesuspect

St. John’s race is packed

Wilsonites sue to kill political contribution limit

It’s not widespread,but cops point to several recent heroin overdosesand arrests in Jackson.

Including incumbents, the fieldfor four trustee seats totals seven.

They claim law violates U.S. Supreme Court’s cash-is-speech ruling.

InSIde© 2014 Teton Media Works

See SpendInG on 23A

SOFIA JARAMILLO / NEWS&GUIDE

Participants get ready while others chat Aug. 13 before the Jackson Hole Rodeo. The final three rodeos of the season are tonight, Friday and Saturday at the Teton County rodeo arena.

See HOSpItAl on 22A See HerOIn on 22A

Print and digital subscriptions, including full website access, from $1/week.

Subscribe today! Call 307-733-2047 or visit www.jhnewsandguide.com/subscribe


of substance abuse, teen pregnancy, depression, and problems in school. Cooking from scratch and growing your own food teaches children patience and exposes them to a culinary art. And passing down traditions helps connect children to their family history, developing a sense of pride that comes from learning and practicing a custom unique to them. Additionally, food traditions—especially if they involve a trip to the farm or local specialty purveyor—connect families to their community and help establish relationships formed around food.

What Exactly is a Food Tradition, Anyway?After surveying a group of local families, I was surprised by just how much the practices differ from family to family. Most friends’ traditions revolve around the holidays, such as making cookies together from a family recipe. But others note simple habits like serving and trying one steamed veggie at dinner every night. Still others treasure passed-down teachings—like canning and preserving—that instill “real life” skills.

Local photographer and mother Kisa Koenig grew up in a family with a Lebanese matriarch. As a kid, she remembers her mother’s Syrian toast that was first buttered, then broiled, and then topped with a spice mixture called “za’atar” combined with olive oil. Koenig and her two siblings adored the dish, often demanding “bread with dirt on it,” which is how they referred to the za’atar.

“My mom has always been a feeder,” says Koenig, noting that her kids eat best and get more excited about food when her mother is visiting. As babies, Koenig’s boys gobbled up za’atar on toast and labanee, a traditional cultured yogurt cheese. Today they enjoy kibbee (a spiced meat and bulgur dish), fattet betenjan (an eggplant casserole) and many other dishes.

During the summer, the Koenigs gather with their extended family for a cousins’ weekend that involves traditional cooking, socializing, drinking, and lots of pool time. “Everybody is so excited [at the gathering]. The kids feel the vibe and really get into it, so they try more [food],” Koenig explains. She likes the sense of identity and belonging that it gives her kids, noting that, like all of us, she’d love to incorporate more of these traditions into their everyday life.

Laurie Rider, of Driggs, Idaho, acknowledges that her family doesn’t have any strong religious, ethnic, or historical ties to a particular cuisine. Still, she explains, “I think food has always been central to how I see our family functioning as a unit.” She says her family uses mealtimes, shopping at farmers markets, and cooking new recipes to relax, talk, and check in with one another.

As a child, her mother worked full time and enlisted Rider and her two brothers to help with the cooking, so by the time she left for college she had a “decent repertoire of crowd-pleasing meals.” Now, as a working mom herself, she uses cooking with her daughters as an opportunity to multitask and says that life lessons happen all the time in the kitchen. “Sharing, taking turns, kindness, math, and science—it’s all right there in front of you when you cook!” she explains.

How to Create Your Own TraditionsHarvest season is the perfect time to start a new tradition. Mark a date in your fall calendar and plan your weekend schedule around your ritual.

Begin by taking your kids to the farmers market and having them pick out their favorite fruit or veggie. Then try your hand at preserving this bounty with a generational recipe or research

For parents, back-to-school season means it’s time to stock up on school supplies. But it can also be a good time to think about how to save for your child’s future education.

Developing a strategy for achieving your education savings goal – or other savings goals – can help you stay on track.

To learn more about your education savings options, call or visit today.

Jo SchmillenFinancial Advisor.

1160 Alpine Lane Ste 2fJackson, WY 83002307-732-3418

















Developing strategy for achieving your education savings goal - or other savings goals - can help you stay on track.







Jo SchmillenFinancial Advisor


WE BUILD

Homes

Community

Futures

307.734.0828

tetonhabitat.org


LABANEE (American shortcut version)

—Makes approximately 3 cups

—Traditional labanee involves first making your own yogurt with whole milk, a starter, and heavy (muslin) towels. However, you can still make the cheese using this American shortcut.

1 32 oz. container of Dannon plain yogurt (or any other yogurt that does not contain starch or pectin, such as Nancy’s) 1 teaspoon salt Muslin bag or nut milk bag Baker’s twine

1. Pour yogurt into the center of the muslin or nut milk bag.2. Tie a knot and hang bag overnight from your cupboard handles with

twine, placing a bowl underneath.3. In the morning, unwrap your cheese and use on toast topped with

za’atar (source online or make your own) or your favorite topping, or just grab a spoon!

a new one. Jams and sauces are good picks and double as gifts come the holidays. Your children will take pride in giving gifts to teachers and friends that were made by them, together with you. Additionally, there’s no greater delight than opening a can of summer’s freshness in mid-winter. Kids will remember and look forward to these tastes year after year.

Nearly everyone remembers picking pumpkins or apples when they were young, so visit a local farm or orchard. Schedule a tour of the farm, arrange to feed the animals, and then pick your own seasonal produce. Then, make pies or applesauce using a timeless family recipe. And as you cook, side by side with your children, explain the meaning of the recipe and teach them cooking techniques that reflect both safety and your family’s personal style.

For me personally, growing up with food traditions has shaped my interests and values. By passing this set of values on to my own children, I hope to arm them with ideals that will influence their decisions in life. This cultivation of food awareness, respect for the earth, and personal nourishment will not only benefit them as they grow from children to adults, but it will also foster the survival of a food culture that needs some multigenerational help. tf

GOOD FOR YOUR CLOTHES. GOOD FOR YOU.GOOD FOR THE .

(307) 734-0424 | bluesprucecleaners.com

Deliveries in Victor and Driggs every TUESDAY & FRIDAY

snowkingmountain.com 307-201-KING

Big changes are underway at the hometown hill.New KingNew Coaster New Treetop Adventure Park New Rental Shop

NOW OPEN: Alpine SlideSK Mountain Sports

OPENING IN AUGUST: Alpine Coaster Treetop Adventure Park

More information at:snowkingmountain.com/summer-improvements

It’s an exciting time for the Snow King team and we look forward to showing you what we’ve been up to.


“DiD you ever stop to taste a carrot? Not just eat it,

but taste it? you caN’t taste the beauty aND eNergy of

the earth iN a twiNkie.”

~ astriD alauDa

MandatoryRECESS

FALL

BEYOND RAMEN

CHICKEN BUS

FOOD Issue

FALL

EATING

SUMMER

ENCORE FARMING

A WHOLE-HEARTH

APPROACH

CHOOSE YOUR

ADVENTURE

Documents

Teton Family magazine