Planet JH 7.20.16

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VOLUME 14 | ISSUE 28 | JULY 20-26, 2016

17 COVER STORY TETON TASTEMAKERS Digging into the valley’s ripening local food movement.

Read about Executive Chef Hollie Hollensbe on page 16. Cover photo by Sargent Schutt.





10 WELL, THAT...





Copperfield Publishing, John Saltas EDITOR

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Cait Lee /

Meg Daly, Jake Nichols




Caroline LaRosa /

Rob Brezsny, Ryan Burke, Aaron Davis, Annie Fenn, MD, Carol Mann, Andrew Munz, Jake Nichols, Mikey Saltas, Chuck Shepherd, Tom Tomorrow, Jim Woodmencey


Dash Anderson, Craig Benjamin, Mike Bressler,

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July 20, 2016 By Meteorologist Jim Woodmencey


e went from snow in the mountains a week ago to forest fires this week, with a change in temperatures that saw a high of only 57-degrees in Jackson on Monday July 11th, to a high of 81-degrees by Friday July 15th. This is just the beginning of both the lightning season and the fire season, and with warm and dry weather continuing, let’s not add to the fires Mother Nature starts by being careless out there with a campfire.


That high temperature of 57 degrees broke the record for the coldest maximum temperature on that date. The old record was 61-degrees, set back on July 11, 1951. That record stood for 65 years, was bested by a full four degrees. Not so cold this week, temperatures are running close to normal for this time of year. The record coldest temperature during this week in Jackson is 24-degrees and that was set back on July 24, 1954.

July of 1934 was the hottest July on record. It also contained the hottest daily high temperature ever recorded in Jackson (101-degrees), on July 17th, as mentioned in last week’s almanac. It also reached 101-degrees during this week back in 1934, on July 20th, so we know that record high was no fluke. Modern times have yet to see a daily high temperature in Jackson of 100-degrees. And it has been 8 years since we have officially hit 90-degrees in town.


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Carpet - Tile - Hardwood - Laminate Blinds - Shades - Drapery Mon - Fri 10am - 6pm Open Tuesdays until 8pm 1705 High School Rd Suite 120 Jackson, WY 307-200-4195 |

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Jim has been forecasting the weather here for more than 20 years. You can find more Jackson Hole Weather information at






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GUEST OPINION Don’t Fight the Facts Wildlife deserves a better chance for survival in Jackson Hole. BY CRAIG BENJAMIN


t’s a parent’s worst nightmare: losing your child in a car crash. Unfortunately, one local mother has dealt with it twice. On Sunday, June 19, a person driving a car through Grand Teton National Park struck a grizzly bear cub near Pilgrim Creek. The impact crushed the cub’s skull and killed it instantly. The driver didn’t even bother to stop and report the collision. The cub, known as “Snowy,” was the lone cub of this year and the eleventh offspring of world-famous and beloved grizzly 399. This was the second time grizzly 399 lost one of her cubs to a car crash; it also happened in 2012. Let’s be clear, there are all sorts of challenges facing grizzlies these days. From conflicts with people to debates over the status of the population size, the future of grizzly food sources, and the appropriate role of research; to the potential for the delisting of grizzlies from the Endangered Species Act resulting in state management and the possible hunting of bears; to how wildlife management agencies handle “problem” bears, the challenges are numerous. Here’s the thing: wildlife-vehicle collisions are a threat to grizzlies and many other animals in our ecosystem. Snowy, and the mature sow black bear also killed by a car on the same day near Deadman’s Bar, made for a total of 37 animals hit in the park this year by that date. In the few short weeks since these tragic incidents, that number has risen to 50. On average, more than 100 large animals are struck every year on park roads. Last year, people driving vehicles on Teton County roads struck at least 377 animals. Yes, you read that right; on average there was more than one wildlife-vehicle collision every day in Teton County last year. That number probably doesn’t come as a surprise, as

nearly every one of us has seen wildlife killed after trying to cross the road, most of us know someone who has been in a wildlife-vehicle collision, and too many of us have experienced the trauma of being in one, too. But this is about more than the large number of animals killed on our roads every year, and the threat wildlife-vehicle collisions pose to our families. It’s also about how our roads cut off key migration corridors and fragment critical wildlife habitat. This is an enormous problem because as our climate continues to change, animals will need to move around more than ever and if they can’t get where they need to go, they’ll be in serious trouble. Fortunately, we know how to effectively reduce wildlife-vehicle collisions by ninety percent. All it takes is mashing up a collaborative approach with decisions based on facts and data. In Banff Canada, on Highway 93 in northern Montana, and just south of here at Trapper’s Point near Pinedale, wildlife crossings – bridges and tunnels combined with fencing to funnel animals to the crossings – have reduced wildlife-vehicle collisions by nearly ninety percent. Each of these projects required inter-jurisdictional collaboration between many government agencies and both pre- and post-construction data collection to ensure they are in fact working to make it safe for wildlife to cross the road. While wildlife crossings have proven to be the most effective measure to reduce wildlife-vehicle collisions across America and around the world, they may not be appropriate for every location. Take Hwy 390 from Hwy 22 to Teton Village, where vehicles from 2010-2015 struck at least 36 moose and numerous driveways make wildlife crossings challenging to implement. The West Bank community mobilized and collaborated with the Wyoming Department of Transportation (WYDOT), the Jackson Hole Wildlife Foundation, and Teton County on a number of safety improvements on Hwy 390 including reduced speed limits, radar speed warning signs, and trimming of vegetation along the road to improve sightlines. While it’s still too early to say for certain, it appears these improvements have reduced the number of wildlife-vehicle collisions along this stretch of road. Then there’s the S. Hwy 89 expansion project from Jackson to Hoback, where WYDOT is installing six underpasses for larger animals, several culverts for smaller animals, and even some fish passage crossings, as well as fences to help funnel wildlife away from the highway and toward the crossing

structures. To identify the best locations for these crossings, WYDOT analyzed all sorts of data showing known hot spots for wildlife-vehicle collisions and migration corridors. In addition, a group of nonprofits including the Center for Large Landscape Conservation, Greater Yellowstone Coalition, Jackson Hole Conservation Alliance, Jackson Hole Wildlife Foundation, and Yellowstone to Yukon Conservation Initiative are collaborating on a pre-construction monitoring effort for the S. Hwy 89 project which involves remote cameras snapping pictures of wildlife at key crossing sites. The data and images from this monitoring effort will further inform design considerations for all wildlife crossing structures. Circling back to Grand Teton National Park, we should applaud what they’ve done to date and their renewed commitment to reducing wildlife-vehicle collisions. Over the past decade the park has collaborated with other federal agencies and private partners on traffic calming efforts, reduced nighttime speed limits, placed message boards, and increased their education and awareness efforts. Moving forward the park is working with the Teton Conservation District to analyze their wildlife-vehicle collision data in order to develop even more effective long-term strategies to keep wildlife and our families safe on park roads. Now, Teton County is moving forward with a wildlife crossings master plan to provide an objective, systematic, data-driven blueprint for reducing wildlife-vehicle collisions in Jackson Hole. This plan will take all of the existing facts, data, studies, and analysis, fill in any important gaps, and recommend location-specific approaches for making it safe for wildlife to cross our roads at prioritized locations. Since every location is different and context matters, it’s critical to have collaboration from our local government agencies, wildlife experts, and people like you in developing this plan. So please join hundreds of your friends and neighbors over the next year in supporting the development of our wildlife crossings master plan in order to help the county develop the best plan possible for reducing wildlife-vehicle collisions and improving habitat connectivity. While it’s too late for Snowy, it’s not too late for our community to do the right thing. Visit to stay in the loop. PJH

Craig Benjamin is the executive director of the Jackson Hole Conservation Alliance.



WORRIED ABOUT HAVING TO WAIT IN LINE? GOING HIKING, BIKING, OR CLIMBING ON ELECTION DAY? That’s okay, because whatever the reason, you can vote by absentee from July 1 to August 15, 2016! Stop in and vote at the absentee polling site located in the basement of the Teton County Administration Building at 200 S. Willow St., Jackson, Wyoming. You can also call or email us to request that a ballot be mailed to you | 307.733.4430 | All absentee ballots must be received by 7:00 p.m. on August 16th, 2016.


The County Clerk’s office would like to remind you that the polling sites have changed this year. There will be six vote centers open on Election Day, and you may vote at ANY one of those locations, regardless of where you live in Teton County! All Vote Centers will be open from 7:00 a.m. to 7:00 p.m. on Election Day.

If these locations are not convenient for you, you may vote now at the absentee polling site in the County Administration Building at 200 S. Willow St., Jackson, Wyoming until 5:00 p.m. on August 15th . Or, you can request that a ballot be sent to you. Please remember that all absentee ballots must be received by the Clerk’s office by 7:00 p.m. on August 16th , 2016 to be counted.

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THE BUZZ Home Away Jackson’s under-housed get squeezed out a little more. BY JAKE NICHOLS


ackson’s housing ills waver between emergency and urgency—a crisis that makes itself known in marches on town hall, and two-day summits where alarming statistics are bandied about: 43 percent of presumed second, third, and fourth homes sit vacant while camping 20-somethings peer in the windows, wishing. Nineteen percent of Teton County’s available rentals are uninhabited at any given time—commodity condos waiting on a weekend whale and his family to fork over a month’s rent in one platinum card transaction. What’s not always immediately evident is the soul-crushing lifestyle brought about by a resort community geared more for hospitality instead of humanity. Greed trumps need in Jackson Hole, and the victims are growing more and more desperate every day. John Slaughter, 33, is a prime example of a middle-class resident who sometimes feels like he’s got a big red bull’s-eye on his back, a prank sign that reads: “undesirable.” He’s been in Jackson for 11 years. The plan was to tough it out until he could invest in his community. Work hard, save money, and obtain a living space. That was 2005. Since then, things have gotten worse. He now lives out of a van that he strategically parks in commercial lots, quiet streets, anywhere with shade and away from the eyes of nosy neighbors and hassling cops who he fears view him as a bum. “Until it breaks, politicians and many other people don’t realize how badly the system is bent. Community character is suffering,” Slaughter said. “I can pick up and leave but some of these families can’t. I feel unfairly treated. l feel like a target sometimes. I know a lot of groups are working to make it better but it’s too little, too late, and too slow. We are losing a lot of the backbone of the community. Constructions workers, artists, teachers and nurses. A lot of people have had to leave.” Slaughter was making things work. He managed to land a few good rentals for his first eight or nine years in the valley. Then, in 2012, when the economy began to recover in Jackson, his landlord upped the rent. “That summer three years ago, everyone started jacking rents for the hell of it,” Slaughter recalled. “My landlord was a nice lady. I understand where landlords are coming from. Many of them are being pinched, but the thing that makes me angry are the one’s who just arbitrarily raise rent. They just pick a number.” The scenario is typical. A one-year lease in Teton County is nearly impossible to find anymore. Most landlords choose to go month-to-month or with a seven-month lease that runs out at the end of May. That’s when they see green and many tenants are pushed into campgrounds or out on the street. Martin Ertz, a 20-year resident of Jackson received his notice to vacate a couple of weeks ago. He’s been a familiar face at the Rec Center welcome desk for the past 10 years. When he put out the word on Facebook, several friends commiserated and offered assistance. In the end, Ertz found nothing but former Jackson residents who told him to get out and move to the real world where rents were saner. “The greed in this town has become way out of hand,” Ertz declared. After an exhaustive search, he will be leaving the community he called home since 1996.

In a van down by the… Slaughter doesn’t like to tell people where he lives. He

sleeps in his van when he isn’t working one of his handful of jobs. He runs his own business, takes side work and puts in 50-plus-hour weeks. He comes “home” to the streets and his bed on wheels. “Quite frankly, I don’t like to name places I park. I’m not trying to be rude but parking is becoming limited. I try to find empty commercial lots or quiet residential streets. Personally, out of respect for my neighbors, I don’t park in front of them. I think a lot of us try to do that.” As considerate as he thought he was with where he parked his home, Slaughter’s van got stickered recently. Slaughter said, “I had left the van in a semi-residential area for an afternoon and a night. The next day it was stickered with a warning. It was a handwritten note saying ‘no camping.’ I had to call a number to get the car off the abandoned list. They probably got a complaint from a neighbor.” Slaughter had been making the summer work. Dry shampoos, a kitchenette in his van, a clean change of clothes always handy—he was quiet and respectful and on the “down-low” wherever he parked. “It’s not like I was partying or being a nuisance. It wasn’t the dreaded hippy drum circle. Most of us are working so much we just want to be left alone to come back to sleep,” Slaughter said. “Then this person complains about a sketchy van outside her house. Well, lady, you are the exact problem about what is wrong here. It made me feel like a rule breaker. I try to be respectful, but it’s getting more and more contentious, and it gets to the point where you feel like taking a poop on someone’s lawn. “If you want to think of me and my van as such an eyesore that you have to call the cops, then maybe you should remember the people you are [banishing] are the same people who might be waiting on your table at a restaurant, or cooking your food, or taking photographs at your daughter’s wedding.” Police Chief Todd Smith said his department is just trying to do its job. His officers are aware that a tight housing market is creating some tense situations. “I feel bad for the ones just trying to get a start in the community. But I also feel bad for people who paid a lot of money for their home,” Smith said. “We don’t turn a blind eye to the ordinance against camping in town, but we try to be tolerant and educational. We don’t issue them a citation right away. We understand they are in a tough situation. When we get a complaint, we try to talk with the vehicle owner who may be living out of his or her car. Most are understanding and compliant. We rarely issue a ticket. Maybe less than 10 citations a year.” Slaughter is still scraping the sticker off his van’s windshield. Between jobs he is already trying to secure winter housing. He is also contemplating a move away. He knows getting a leg up in a place like tony Jackson is not easy but he adamantly refutes the notion that it’s always been tough to find housing and most people have had to start out couch surfing and camping until they could afford a way in—a statement more than one elected official has made. “[Mark] Barron has stated he had to camp when he first arrived in Jackson. I know Barron. He said the same thing to me,” Slaughter said. “And I appreciate how many have made it work here by starting out in a tough situation, camping and couch surfing until they’ve saved enough to buy into the community. That worked years ago but I don’t think anymore. It works when you are in your 20s. But I’m 33 and things are working backwards for me. They are getting worse. And the current electeds are making decisions that run counter to solving the problem.”

When the going gets tough… Other Jacksonites have found creative ways to hang on in a town with mounting impediments to affordable housing. Jennifer Marsh* and her boyfriend have been living in a commercial space where they also work. It was a grey area

arrangement that included a sublease. The couple had been making it work for two years, even through issues involving a broken sewage pump, until a rent hike was imposed. July 1 rent was to be doubled. Marsh refused to pay. She received a notice to quit. She now lives in her van with a 13-year-old dog. “I feel kind of trapped,” Marsh said. She’s taken up driving a cab for extra money. Her boyfriend paints houses. “Now, instead of giving back to the community with donations to fundraisers and committing our time like we used to, we are busy working 12 hours a day for barely a hundred dollars. That wasn’t even a good wage 10 years ago. It’s a horrifying wage now. I’m in an impossible situation to get ahead. That sounds very negative and that’s not who I am at all. I’m usually very optimistic. But this is really rock bottom.” Marsh had her van stickered as well, recently. She is currently camping in the forest near town. The 14-year resident is thinking about moving to California or Colorado. On some days she wants to fight for her right to be here. Other days, she feels drained and exhausted. “We have no consumer protection laws for tenants, and these landlords are doing these rent hikes that are making peoples lives impossible,” Marsh said. “Wyoming is the very last state without tenant protections. Not having tenants rights is a part of your basic human right for a shelter. I really do think it’s time for all of us to start writing our legislators and demanding change. Some of us are living subpar, below poverty-level lives. It’s like third world nation conditions. Families are living in their cars. How are they surviving? I know how I’m surviving and I won’t say it’s a pretty situation at all.” Wyoming is known as a landlord-friendly state. No town or county in Wyoming has rent control. There are few protections for tenants. Landlords can boot renters if they are more then three days late with the rent. If tenants ask for something in their domicile be fixed as a matter of health or safety, landlords can respond by fixing it or terminating the lease and evicting the renter with as little as 10 days to get out. “State statutes really favor the landlord,” Rep. Matt Greene, R-Laramie, told reporters three years ago when he proposed legislation to even the playing field. The bill failed. Some fight the system, some game the system, and others just walk away. Max Mogren is one of the few who switched sides. He went from scratching out housing options and bouts of homelessness, to being a homeowner and landlord. “I was roughing it in my truck, working a shit ton and stacking as much worthless paper as possible,” Mogren declared on his online blog. “I also have to admit to feeling contrite because I’m not actually homeless anymore, having recently purchased a house in Alpine. Frankly, I’m currently more concerned about my garden here than the fate of Teton County’s homeless population. I don’t live in Jackson anymore and have no control over how badly the financially powerful people who love that place as much I as do—ironically–continue to f*** it up.” The enormous gap between the financially elite and Joe Sixpack is larger than ever in Jackson Hole as reported recently. Those striving for a better living situation see little chance of securing anything to call home. “You’re probably tired of hearing about the housing crisis in Jackson Hole, especially if you are currently homeless here or find yourself among the thousands of working class locals enduring overpriced, overcrowded living conditions,” Mogren stated on his blog. “It is depressing to be reminded that your living situation sucks, will continue to suck, and is forecast to suck worse—at least by conventional standards, and certainly when compared to the posh living situations enjoyed by nearby rich people. The ‘solution’ implies that working folks should keep calm, suck it up, and work longer hours to stack more worthless paper money to pay increasingly outrageous fees feeding our bloated scam of a system and its many parasites.” PJH

THE BUZZ 2 Hug It Out Why placing the focus on human connection and compassion becomes more important in an increasingly violent world. BY MEG DALY



As more and more people seem at odds with each other, Heather DeVine is working to break down barriers with something as simple as an embrace. to Ashley the science behind cognitive behavioral therapy hinges on replacing negative thoughts with positive ones – and hugs, caring letters, and other gestures can help another person think positively. Aside from her clinical perspective, Ashley also sees the benefits of the Free Hugs. “So often we go about our day not seeing people as people,” she said. “The hugs are a way of challenging that and making people focus on other people in a very positive way.” Ashley agreed. “I think there’s something very hopeful about being able to contribute. Doing something positive gives people a sense of accomplishment and a sense of control.” “Looking at recent events, we tend to see people in a fearful way,” Ashley continued. “To have an experience where you can see another person as a human being maybe makes the world seem not so bad.” The positive feelings were seemingly infectious Saturday at the Free Hug line. Meyers said the line of hug givers kept getting longer. “Friends who stopped by to say ‘hi’ ended up joining in and becoming part of the hugging line,” he said. “Some folks who were just walking by picked up an extra sign and joined us. Even a couple local police officers joined in.” “Don’t forget your love,” DeVine reminded one woman as she walked away from getting a hug. The woman looked around, thinking she had dropped something. She looked back and realized what DeVine had said. “What a nice take away,” the woman smiled. PJH People Spread Love is hosting a “Meet and Make” love note making event 6:30 p.m., tonight (Wednesday) at Intenciones. For more info visit, or call 804.380.6728.

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been going on in the world, it’s clear the world needs more love,” DeVine said. Within an hour of DeVine’s arrival at the town square, several volunteers showed up, and before long they had formed a veritable hug production line. Volunteer Gregory Meyers had expected strangers to be uncomfortable with the idea of free hugs. “I was pleasantly surprised by how willing and excited people were to give and receive hugs,” Meyers said. “People gave really good hugs too,” he said. “Not many soggy noodles. Some of my favorite hugs were from the big tough guys. They are really good huggers.” As the morning went on, DeVine said she and the volunteers became bolder about their outreach. “Free hugs, no strings attached!” they called. DeVine had specifically wanted to reach Chinese tourists and Latino community members – thus the three languages featured on the signs. Chinese passersby were particularly delighted by the hug invitation. “They hugged us and wanted their picture taken with us,” she said. DeVine estimates that she gave 300 hugs by the end of the day. Rather than feeling drained, she and her volunteers say they felt more energized and less stressed than before they arrived. “A lot of times we feel so separate and alone,” DeVine said. “All this stuff in the media can be disheartening and you can feel isolated.” It turns out science backs up DeVine’s hugging inclination. Hugging has been proven to reduce stress and lessen our chances of getting sick. It also lowers blood pressure. Oh, and it just feels good. Jackson Hole Community Counseling Center executive director Deidre Ashley says that hugging reinforces positive thinking, and that’s good for mental health. According


ews of violence at home and abroad has been overwhelming. Police shootings of unarmed, innocent men; shootings of police officers in Dallas and Baton Rouge; the terrorist attack in Nice. Images play repeatedly on the media, and even viewers far away are sucked into the trauma and horror. The terror and violence takes a toll, even if we aren’t directly affected. Studies show that terrorists can increase rates of PTSD, depression and anxiety in people predisposed to those conditions. For people without mental health issues, the impact may result in malaise, helplessness, fear, and a generally dark view of the world. When you’re feeling pessimistic, it may seem counterintuitive to do something like hug a stranger. But last Saturday, that’s just what Heather DeVine invited people to do. At 9 a.m. Saturday morning, DeVine stood on the corner at the Farmer’s Market on the Town Square holding a sign. Stenciled in bright colors on her sign were the words “Free Hugs” in three languages, English, Spanish, and Chinese. “Good morning,” she said to people passing by. Some looked at her quizzically. A few took her up on her sign’s offer. Then a few more. Quickly, the hugging became contagious. “It was really beautiful,” DeVine said. “People were moved.” DeVine, a graphic designer, founded People Spread Love six months ago in order to offer support to people facing adversity, whether from terrorism, illness or other difficulties. DeVine based her concept for People Spread Love on her experience responding to the mass shooting at Emanuel African Methodist Episcopal Church in Charleston, South Carolina, in June 2015. She gathered signatures on sympathy cards for each of the nine victims’ families Now DeVine hosts regular “Meet and Make” events where people create notes for individuals on DeVine’s “Love Request” list. People write to her via the organization’s website to request support for a loved one. DeVine’s idea for the hug campaign was inspired by a video she watched of Brian Alvear, the brother of one of the Orlando Pulse night club shooting victims. Alvear dealt with his grief by going out on the streets and hugging people to prove that goodness still existed. “I think, honestly, with everything that’s


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Fashion Challenges



Beautician Sarah Bryan, 28, of Wakefield, England, who garnered worldwide notoriety last year when she introduced a wearable dress made of 3,000 Skittles, returned this summer with a wearable skirt and bra made of donated human hair (a substantial amount, she said, pubic hair). She admits having had to work in an eye mask, breathing mask and thick gloves, out of fear of donors’ hygiene habits. (More conventionally, designer Van Tran of Brooklyn, New York, won the 12th annual (wearable) Toilet Paper Wedding Dress design contest in New York City in June, with a $10,000 prize from sponsors Charmin and Ripley’s Believe It or Not.)

World’s Greatest Lawyers

Attorney Chris Dyer convinced a jury in La Crosse, Wis., in June that there was “reasonable doubt” about what his client was doing in a family’s basement when he was discovered, pants down, perched (“doggy style”) over the family’s golden retriever, Cooper. Client Daniel Reinsvold (a stranger in the house) told the jury that he has an “intestinal disorder” that makes him subject to “emergencies.” What Reinsvold was doing was apparently perfectly clear to the resident’s 17-year-old daughter, who discovered the scene and reported Reinsvold “screwing Cooper” (and a vet said later that Cooper showed signs of trauma). Nonetheless, Reinsvold was convicted only of trespass and disorderly conduct. n Attorney Lee Pearlman finally earned an acquittal in June (after two hung-jury trials) for his client Danielle Goeller—one of a seemingly increasing number of drivers who hit pedestrians but claim they were unaware of anybody being hit. Goeller, 28, a trauma-room nurse with no intoxicants in her system, had struck a 60-year-old man on a busy, heavily lighted Tampa street at 11:45 p.m., cracking her windshield—but drove on without stopping. “What does she think she hit?” asked the prosecutor. “A deer? A bear?” Responded Pearlman, “She’s a scared girl in the middle of the night who doesn’t have the life experience other people do.”

Bright Ideas


Picturesque Torrelodones, Spain (pop. 22,000), has 6,000 pet dogs and apparently few conscientious dog owners, which town leaders say accounts for the nearly halfton of “litter” that accumulates daily. The town’s latest bright idea: installing a 7-foot-high, 10-by-10-foot brown, inflated plastic “swirly” in the center of town as a reminder to residents to pick up after their dogs. (Spain’s The Local reported in June that other towns have begun to tackle the problem as well, such as with DNA testing of dogs and street-scrubbing punishment for guilty owners.) n British student Joshua Browder, 19, created an easyto-use computer app to help drivers fight parking tickets they believe unjust—and now reports that users have won 160,000 cases (out of 250,000), all in London and New York City, by following his question-and-answer “chat” interface at Browder said he was motivated to develop the app (which, as of now, is still free of charge) after himself getting about 30 tickets he says he did not deserve.

The Passing Parade


A bicycle thief was stopped on June 10 when the bike’s owner and several other people chased him from the Wal-Mart parking lot in Eagle Point, Ore., drawing the attention of a passing rider on horseback (Robert Borba), who joined the chase and moments later (according to a report in Portland’s The Oregonian) lassoed the man and restrained him until police arrived. n A kite surfer on a Sussex beach south of London got into trouble on June 26 and was unable to float back to land—until he was rescued by two Good Samaritans in

By CHUCK SHEPHERD kayaks. The saviors happened to be dressed as Batman and Robin for participating in the Shoreham Beach Superhero Paddle.

Wait, What?

n Not only are almost all federal employees above average, they are nearly all superior workers, according to a June Government Accountability Office review of agencies’ personnel-rating results. (Yes, the review included the departments of Veterans Affairs and Homeland Security.) Most agencies use a 1 (“unacceptable”) through 5 (“outstanding”) rating system, and GAO found that 99 percent were rated either 5 or 4 (“exceeds ‘fully acceptable’”).

n Not many DUI stops result in attempts to locate the suspect’s chastity belt key, but the May 14 sobriety checkpoint stop of Curtis Eidam, 35, in Clinton, Tenn., did. Eidam was outfitted in “red mesh see-through hose,” according to the police report, with a ribbon tied in his goatee, and also a “little skirt” (perhaps a tutu), when he told officers he needed his key, which happened to be on a necklace worn by his passenger (a “highly intoxicated” 44-year-old woman). Thus, Eidam was able to unlock and remove the chastity belt, which had been “attached to his penis.” (There was also a handgun—illegal in Tennessee for an intoxicated person to carry.)

Cognitive Failure

In a May journal article, biologists from the University of Florida and Oklahoma State University found that more than 80 percent of survey respondents want package labels on all foods that have “DNA” content (even though, yes, all meat and vegetables have DNA). The Oklahoma researcher found earlier that about the same number want such labels to be “mandatory.” (Law professor Ilya Somin suggests playfully raising the fright level of those respondents by adding this “alarm” to the label they demand: “Warning: Pregnant women are at very high risk of passing on DNA to their children.”)

Weird Japan

Client Partners is only one of several Japanese agencies that supply rental “friends” to the lonely, for hours or days of companionship tailored to the needs of the socially challenged client (with two rules, however: “no romance,” “no lending money”). A writer for AFAR travel magazine interviewed several “friends” in June, one of whom explained: “Japan is all about face. We don’t know how to talk from the gut. We can’t ask for help.” Said the female “friend” (who offered a good-bye handshake to the interviewer): “There are many people who haven’t been touched for years … who start to cry when we shake hands with them.”

But It’s Our “Policy”!

Good Samaritan Derrick Deanda is facing a $143 bill from paramedics in Elk Grove, Calif., after he, passing a car crash, jumped out to pull out a man and his three children (including a 2-year-old), who were trapped in the wreckage. A short time later the paramedics arrived and, noticing that Deanda had a cut on his arm (from breaking the car’s window to free the family), bandaged him. Elk Grove has a policy charging “all patients” at a first-responder site $143 for the “rescue,” and Deanda received his bill in June.

Least Competent Criminals

Not Ready for Prime Time: In May, a 16-year-old boy in Lakewood, Wash., not only used Facebook to set up a marijuana-dealer robbery (one of many people, lately, to incriminate themselves on social media), but during the robbery itself accidentally shot himself in the groin and femoral artery, requiring life-saving seven-hour surgery. Thanks This Week to Steven Lobejko, Kathryn Wood, Raan Young, Robin Daley, Larry B. King, Denise Sanabria, and Stephen Kreger, and to the News of the Weird Board of Editorial Advisors.

THIS WEEK: July 20-26, 2016


n Meet, Make & Vibe 6:30pm, Intencions, $5.00, 307-733-7525 n JH Rodeo 8:00pm, Fairgrounds, $15.00 $35.00, 307-733-7927 n KHOL Presents: Vinyl Night 8:00pm, The Rose, Free, 307733-1500 n Songwriter’s Alley Open Mic 8:00pm, Silver Dollar Showroom, Free, 307-732-3939 n Isaac Hayden 8:00pm, Mangy Moose, Free, 307-733-4913 n GTMF Presents: Time for Three 8:00pm, Pink Garter Theatre, $30.00, 307-733-1128 n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207


n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Coffee with a Ranger 7:00am, Colter Bay Visitor Center, Free, 307-739-3594 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Yoga 9:00am, Teton Recreation Center, $8.00, 307-739-9025 n “Printmaking Like A Painter” Workshop with Stephen Henry 9:00am, Teton Arts Center, $65.00 - $135.00, 208-354-0112 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n Plein Air Painting and Drawing 10:00am, Various Locations, $150.00, 307-733-6379 n Yoga on the Trail 10:00am, National Museum of Wildlife Art, Free, 307-733-5771 n Love Card Readings with Rosie Cutter 10:00am, Spirit Books. Gift. Life, $125.00, 307-733-3382 n Toddler Time 10:05am, Teton County Library Youth Auditorium, Free, 307733-2164 n Walking Tour of Jackson 10:30am, Center of Town Square, Free, 307-733-2141

JULY 20, 2016 | 9


n Free Solar Astronomy Program 4:00pm, JH People’s Market at the Base of Snow King, Free, 307-413-4779 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Rebecca Ryan 4:30pm, The Deck at Psite, Free, 307-733-2292 n Alive@5: Teton Raptor Center 5:00pm, Teton Village Commons, Free, 307-733-5898 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Mardy’s Front Porch Conversations 5:30pm, The Murie Center, Free, 307-733-1313 n Barbara Trentham Life Drawing 6:00pm, Art Association of Jackson Hole, $10.00, 307-7336379 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n Wednesday Community Dinner 6:00pm, Presbyterian Church of Jackson Hole, Free, 307-7340388 n Disc Golf Doubles 6:00pm, Jackson Hole Mountain Resort, 307-733-2292 n Byron’s Guitar at Jenny Lake Lodge 6:00pm, Jenny Lake Lodge, Free, 307-733-4647 n Bluegrass Wednesday with PTO 6:00pm, Cafe Genevieve, Free, 307-732-1910 n Cribbage 6:00pm, Valley of the Tetons Library, Free, 208-787-2201 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 $65.00, 307-733-6994 n The HOF BAND plays POLKA! 6:30pm, The Alpenhof Bistro, Free, 307-413-1348 n Visiting Artist Presentation 6:30pm, Driggs City Center, Free, 208-354-0112 n Argentine Tango Week 6:30pm, Dancers’ Workshop, $25.00 - $95.00, 307-733-6398

Compiled by Caroline LaRosa


n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Coffee with a Ranger 7:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Yoga 7:00am, Teton Recreation Center, $8.00, 307-739-9025 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Toddler Gym 8:30am, Teton Recreation Center, $4.00, 307-739-9025 n Strollercize 9:00am, Teton Recreation Center, $10.00, 307-739-9025 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n Plein Air Painting and Drawing 10:00am, Various Locations, $150.00, 307-733-6379 n Storytime 10:00am, Valley of the Tetons Library Victor, Free, 208-7872201 n Walking Tour of Jackson 10:30am, Center of Town Square, Free, 307-733-2141 n Fables Feathers & Fur 10:30am, National Museum of Wildlife Art, Free, 307-733-5771 n Total Fitness 12:10pm, Teton Recreation Center, $8.00, 307-739-9025 n Open Build 1:00pm, Valley of the Tetons Library, Free, 208-354-5522 n Summer Reading 1:00pm, Valley of the Tetons Library, Free, 208-787-2201 n Genealogy: 48 Great Tips for Ancestry 2:00pm, Teton County Library, Free, 307-733-2164 n Movie Afternoon: “Pan” 2:00pm, Teton County Library Youth Auditorium, Free, 307733-2164 n Murie Center Ranch Tour 2:30pm, Murie Center, Free, 307-739-2246 n JH People’s Market 4:00pm, The Base of Snow King, Free n Book Bike 4:00pm, Phill Baux Park, Free, 307-733-2164


10 | JULY 20, 2016

WELL, THAT HAPPENED SATURDAY & SUNDAY BRUNCH 10:30am - 3:00pm Bottomless Mimosas & Bloody Marys $15


1/2 Off Drinks Daily 5-7pm


Monday-Saturday 11am, Sunday 10:30am 832 W. Broadway (inside Plaza Liquors)•733-7901


the latest happenings in jackson hole

Kind Cultivation Growing with the folks and food that comprise Cosmic Apple Gardens. BY ANDREW MUNZ @AndrewMunz


here was something incredibly refreshing about spending the morning with Jed Restuccia and Dale Sharkey at their 50-acre farm in Victor, Idaho. The air was fresh and alive, the buzzing of insects filled my ears, and with every step I could see beautiful produce, young and ripe, peeking its way out of the soil. Cosmic Apple Gardens is an organic produce farm with 10 acres of cultivated vegetables and around 12 to 15 acres of pasture ground for chickens, cows and pigs. All of the animal and vegetable waste is composted and used as fertilizer for the next batch of crops. Upon visiting, anyone can see there’s a predominant old-world cyclical harmony on the farm, a sense of respect for nature seemingly absent on mass-production farms across the country. The crops are certified organic and prepared with biodynamic principals in mind, meaning Cosmic Apple farmers pay as much attention to the sky and stars as they do to the soil in order to grow the absolute best produce they can. Currently, Cosmic Apple is fulfilling roughly 210 CSA shares this year (two-thirds of which are Jackson residents), as well as participating in three weekly farmers markets throughout the summer. The amount of produce that needs to be harvested every day can be staggering, and Sharkey believes

Cosmic Apple Gardens volunteers harvest a deep relationship with the earth and each other. having hard-working, happy volunteers is the secret to the farm’s success. “People come here for a variety of reasons—they want to eat healthier, they want to do more gardening—but I see the real culture of [the volunteers] at lunch,” she said. “They become solid and they really get to know each other. They’re out there for five hours with no distractions, so they get into some really interesting conversations.” Sharkey said the volunteers aren’t allowed to bring phones into the field, because she believes its important to be acutely aware of what your hands are doing. “You can’t text and pick produce at the same time.” I walked out into the fields and met up with the day’s volunteers: Josh, Tree, and Jazz. Workshare manager Noah Novotny said it was the last day for them to harvest this plot of turnips, so the volunteers grabbed some yellow plastic bins and got to work. They were looking for eyeball-sized turnips. Novotny handed me a small one to taste. After the crunch, the texture was smooth, almost buttery like an under-ripe pear. It was the best turnip I’d ever eaten. “You can’t beat that taste right out of the ground,” Jazz said. “He’s always snacking,” Tree clarified. “Only the little ones!” This is Tree’s third summer at Cosmic Apple and farming isn’t just a “fun and cute” thing for her like it can be for other people; it’s hard work and she thrives on it. Her knowledge of the process is extensive, as is her love for the produce she’s handling. Without phones or watches, the days tend to go by quickly and are always finished off with an incredible lunch prepared by Sharkey. “It’s the perfect compliment to a hard day of work,” Tree said. Comprised of everything the farm has to offer at the moment, Sharkey’s lunches are

the stuff of legend at Cosmic Apple. On this particular day, lunch was rumored to be tempeh with stir-fried vegetables, but unfortunately I wasn’t able to stick around to sample the majesty. In addition to lunch, volunteers also get shares of the produce they’re picking, which is a big draw. Sharkey said people come for the share, but they stay for the work. “They’re really proud of what they do,” she said. “And they know that the harder they work, the bigger their share. And it’s great for me because my kids get to grow up in a place where they see these volunteers working hard and being kind to each other.” The volunteers arrive at 7 a.m. and work until noon. Earlier in the season, planting is a huge part of the volunteers’ day, while later in the season, harvesting can consume the days. Weeding is a constant task throughout the year, and, thanks to some broken motorcycle happenstance, Cosmic Apple recently got paired up with a star weeder. Aaron, 20, is from a small town in Kentucky where grew up on his family’s 2.5acre farm. He and his friend initially planned to motorcycle across the country all the way up to Alaska, but now Aaron’s on his own. He was going to head up to Yellowstone and continue on to Glacier National Park when the front bearing fell off his motorcycle. “I grew up working 20, 30, 40 hours a week, so this kind of stuff I’m used to,” he said. “Except Kentucky doesn’t have any mountains, so it’s a bit nicer out here.” He may be a star weed-puller, but Alaska is still his endgame. Before I said goodbye to the farmers, Sharkey and I spoke about the importance of a positive environment and making sure everyone on the farm, be it farmer, volunteer, guest, animal, or vegetable, is treated with care and respect. “Once you get that figured out, you can really taste a difference,” she said. PJH

JULY 20, 2016 | 11



n Storytime 10:30am, Teton County Library Youth Auditorium, Free, 307-733-2164 n Free Family Concert with Time for Three 10:30am, Teton County Library Ordway Auditorium, Free, 307-733-1128 n Kimchi & Kraut: A Cultured Taste Celebration at Jackson Whole Grocer 11:00am, Jackson Whole Grocer & Cafe, Free, 307-733-0450 n Teton Toastmasters 12:00pm, Teton County Commissioners Chambers, Free, n Artist Talk/ Studio Visit 12:00pm, The Big House, Free, 307-733-4900 n Spin 12:10pm, Teton Recreation Center, $8.00, 307739-9025 n Summer Activity: Sharpie Mugs 2:00pm, Teton County Library Youth Auditorium, Free, 307-733-2164 n Murie Center Ranch Tour 2:30pm, Murie Center, Free, 307-739-2246 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 - $45.00, 307-733-5386 n Alive@5: Tunes on Thursday 5:00pm, Teton Village Commons, Free, 307733-5898 n Raptors at the King 5:00pm, Snow King Mountain, Free, 307-2015464 n Dinner with a Doc 5:00pm, Senior Center of Jackson Hole, Free, 307-739-7493 n Caprice Pierucci: Against the Grain Opening Reception 5:00pm, Diehl Gallery, Free n Jackson Hole Gallery Assosication Third Thursday Art Walk 5:00pm, Various Galleries, Free n REFIT® 5:15pm, First Baptist Church, Free, 307-6906539 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Bird Hunting Basics - Women Only - HCW 5:30pm, TBA, $80.00, 307-690-7921 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 - $45.00, 307-733-5386 n Zumba 5:30pm, Teton Recreation Center, $8.00, 307739-9025 n Mental Health Support Group 6:00pm, Board Room of St. John’s Medical Center, Free, 307-732-1161 n Whiskey Experience 6:00pm, VOM FASS Jackson Hole, Free, 307734-1535 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n David Dorfman Dance Showing “Aroundtown” 6:00pm, Dancers’ Workshop, $10.00 - $18.00, 307-733-6398 n Shook Twins w/ opener Talia Keys Gemini Mind 6:00pm, Music on Main, Free, 208-201-5356 n Byron’s Guitar at Jenny Lake Lodge 6:00pm, Jenny Lake Lodge, Free, 307-733-4647


12 | JULY 20, 2016


Welcomed Delerium Les Claypool and Sean Lennon at the Garter, Laney Jones and the Spirits has trio of shows, TAUK and New Madrid take the Village. BY AARON DAVIS @ScreenDoorPorch


or the psychedelic-minded sector of the population, the rollercoaster experiments of Syd Barrett-era Pink Floyd may be the closest mind-expanding preparation

Les Claypool and Sean Lennon (left), get weird at the Pink Garter on Monday. Laney Jones and her spirits pull the trifecta this week with a trio of shows. for engaging the debut album Monolith of Phobos by The Claypool Lennon Delirium—the project of singular bassist/ vocalist Les Claypool of Primus and guitarist/drummer/ vocalist Sean Lennon, son of John and Yoko. While the album, at times, feels much like any other Claypool project—bass dominating the mix, voice effected to sound like an astronaut, off-the-wall lyrics—the Lennon imprint is a significant one and his vocal-led tunes are memorable. The duo overdubbed all of the instrumentation, including Lennon on drums and synth sounds, and apparently inspired themselves via the help of ‘shrooms and other edibles. There are definitely some Magical Mystery Tour and Sgt. Pepper’s-esque textures that crop up in the mix, such as in “Cricket and the Genie (Movement II, Oratorio Di Cricket).” As peculiar as the songs are, lyrically, Lennon brings a melodic touch and adventurous guitar work that shows his true talent.

“No matter what I do, people see me as the spoiled slacker son of John and Yoko,” Lennon told The Guardian last year. “I’ve made a decent living doing commercial work. I’ve done film scores, jingles for companies … it’s hard for me to sort of define myself. I just do my thing. I run a label, make music, I’m directing this documentary. I try to let my work speak for itself.” Claypool, however, sees Lennon’s lineage as a critical component to his career. “Sean is a musical mutant after my own heart,” Claypool said in a release. “He definitely reflects his genetics—not just the sensibilities of his dad but also the abstract perspective and unique approach of his mother. It makes for a glorious freak stew.” Abstract art-rock duo JJUUJJUU opens the show. The Claypool Lennon Delirium with JJUUJJUU, 9 p.m. Monday at the Pink Garter Theatre. $45-$50., 733-1500.

WEDNESDAY Grand Teton Music Festival presents Time for Three (Pink Garter Theatre), Songwriter’s Alley Open Mic (Silver Dollar) THURSDAY Shook Twins with Talia Keys Gemini Mind (Victor City Park), Laney Jones & The Spirits (Knotty Pine), Dragondeer (Town Square Tavern)

TAUK trips out Teton Village with New Madrid on Sunday during Concert on the Commons.

Keeping up with the Joneses

Music Series (free, all-ages).

From her first note sung, a listener’s initial impression of Laney Jones is typically one of refreshment. A sultry voice and engaging lyrics, the young Floridian writes interesting folk-pop songs. While her band is not reminiscent of Wilco or Deer Tick, per se, the nuances in her songs point to the same niche talent for composing hooky tracks and delivering them with unique texture. Her new self-titled album, produced by Grammy-nominee David Plakon, is recommended. For what it’s worth, she was also named by Rolling Stone as one of the 10 New Country Artists You Need to Know. You’ll have three chances to catch Jones and The Spirits this week. Laney Jones and the Spirits, 10 p.m. Thursday at the Knotty Pine in Victor ($5), 9:30 p.m. Friday at the Mangy Moose ($7), and with singer-songwriter Jason Tyler Burton at 5:30 p.m. Saturday at American Legion Park in Pinedale for SoundCheck

Futuristic and psychedelic, prog-fusion instrumental band TAUK comes to us from Long Island, New York. The vocal-free quartet has been paired with Perpetual Groove, moe., and supported Umphree’s McGee at Red Rocks with a buffet of funk, jazz and ambient rock. Southern psychedelic rockers New Madrid open the show, making this a spicy Sunday afternoon. TAUK with New Madrid, 5 p.m. Sunday at the Village Commons in Teton Village. Free, all-ages. PJH Aaron Davis is a decade-long writer of Music Box, a singer-songwriter, multi-instrumentalist, member of Screen Door Porch and Boondocks, founder/host of Songwriter’s Alley, and co-founder of The WYOmericana Caravan.

Richard & Claire generously present Teton Valley Foundation’s

Teton Valley, Idaho

SATURDAY Laney Jones & The Spirits (American Legion Park in Pinedale), Cary Morin (Silver Dollar) SUNDAY TAUK with New Madrid (Village Commons), Stagecoach Band (Stagecoach)


on main





Get psychedelic, with and without words

FRIDAY Grand Teton Music Festival Orchestra (Walk Festival Hall), Whiskey Dick and Gallows Bond (Town Square Tavern)


JULY 20, 2016 | 13


14 | JULY 20, 2016


Celebrate Jewish life in the Tetons with the Jackson Hole Jewish Community.

FEATURING The Richard Brown Orchestra and Chazzan Judd Grossman

MUSIC AND DANCING! Free for all ages Wine and Noshes At the Scher Residence Email or call for directions: 734-1999

The decade-old organization is working to make local food available year-round. BY MEG DALY


Friday, August 5th 6:00pm

Slow Food at Altitude


f you attend a foodie event this summer, keep your eye out for the garden snail. From the People’s Market to the LockhART Ranch party to the Teton Food Tour, the host of several popular food happenings is Slow Food in the Tetons. Their logo, the gently paced snail, says a lot about the organization’s ethos. Take your time. Grow a garden. Stay close to the earth. Carlo Petrini founded Slow Food International in 1986 as a reaction to a fast food culture and lifestyle he saw invading his native Italy. Since then, local chapters of the organization have multiplied around the globe, each with the mission to encourage “good, clean, and fair” food. Here in Jackson, Slow Food in the Tetons operations director Scott Steen has seen an increased interest in the local food economy since he first got involved five years ago. “Restaurants are paying more attention to sustainable food,” Steen noted. “Visitors are paying more attention. People who live here are becoming more invested in the food they put in their bodies.” This time of year, Steen is juggling a lot. He is the only full-time employee of the organization, with Chris Hogberg working part-time to run the People’s Market. In addition to the market, Slow Food has two major events coming up as well as two main initiatives. On August 13, Slow Food helps host the third annual LockhART Ranch Party, where a few hundred people sit down to a farm-totable meal in the middle of a cow pasture on Lockhart Ranch. The party is more than just a good time. Breaking bread with friends— and strangers—for a meal is a key part of Slow Food’s philosophy. According to Slow Food in the Tetons founder Sue Muncaster, cooking and enjoying a meal with others is one way of “doing” slow food. Muncaster is now a board member emeritus of Slow Food in the Tetons. She says dinnertime is the most important slow food ritual in her family’s daily life. “The family table is the idea that you cook and eat a meal with people that you love,” she said. “No cell phones, everyone sits down. It’s the only time of the day we talk all together.”

The LockhART Ranch Party has become an anticipated summer event that celebrates the uniqueness of farm-to-table meals. Muncaster launched Slow Food in the Tetons 10 years ago. She was doing research for a cookbook and stumbled across the Slow Food USA website. The philosophy resonated and she decided to start a chapter here. Since then she has watched slow food projects like Vertical Harvest grow from seedlings into full bloom. Board member Carter Cox says the People’s Market is one of the organization’s greatest current successes, along with the LockhART Ranch Party, and a bike event, Teton Food Tour, on August 21. “It connects local producers with consumers, and it supports a culture in our community that cherishes sharing food together,” Cox said. Cox, whose other hat is development coordinator at the Jackson Hole Conservation Alliance, says up until now too few people believed that Jackson could have a localized and regionalized food system. That is shifting. “I think there is great momentum right now which is allowing us to move beyond farmers markets and CSAs,” she said. “We can work towards having more local food in our stores and restaurants, as well as encouraging more people to grow their food when and where they can.” Barriers to a slow food lifestyle can include cost, and a perceived elitism. “The foodie thing is kind of a wealthy people thing, and we are trying to change that,” Steen said. To that end, the People’s Market accepts food stamps and veggie benefit coupons from St. John’s Hospital. Additionally, the organization is working to increase access to local food year-round. Muncaster says you don’t have to be an eco-freak to embrace the local food economy.

“I feel like some people are so militant about what they eat that they aren’t enjoying their meals,” Muncaster said. “I don’t buy all organic. We’re not rich. We just spend time sitting down and slowing down.” Steen says the organization will focus on two important initiatives starting in the fall. Slow Food’s youth culinary project teaches farm-to-table cooking classes during the school year. In addition, Slow Food is seeing funding for a “Teton Slow Food Guide,” a website featuring local food resources. Cox, a mother of two, says she would like to see more local food in grocery stores and more children learning how to grow their own food. Although she is a fan of community gardens, Cox says even an indoor food plant at home can teach a child the value of gardening. “A lot is possible here, even though we have a very cold climate,” she said. Forward thinking residents are helping make what’s possible here a reality. A lot of the positive change in the community is happening in the commercial sector because of the demand from customers, noted Steen, who also runs a consulting business called inSight Sustainability. “There’s a groundswell of customer interest in Slow Food,” he said. “People support the businesses that are doing the right thing, putting more local food on the menu and doing more to divert food waste.” According to Steen, consumers are also more aware of the health benefits of eating fresh, locally grown food. He even sees an interest shared among younger people to go back to the land and become farmers. “That’s a trend we hope will continue,” he said. Meanwhile Steen tends his own garden at home. His favorite vegetables to grow are root vegetables, which he harvests with an eye toward local food in the coldest months. PJH

n Bacchus & Brushes 6:00pm, Art Association of Jackson Hole, $45.00 - $55.00, 307-733-6379 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 - $65.00, 307733-6994 n Argentine Tango Week 6:30pm, Dancers’ Workshop, $25.00 - $95.00, 307-733-6398 n TGR Outdoor Bike In Movie Night 7:00pm, TGR Headquarters, Free, 307-734-8192 n Major Zephyr with Wendy Colonna 7:30pm, Silver Dollar Showroom, Free, 307732-3939 n Summer Workshop Series 7:30pm, Riot Act, $5.00, 307-203-9067 n Ian McIver 8:00pm, Mangy Moose, Free, 307-733-4913 n Chamber Music: Beethoven & Schubert 8:00pm, Walk Festival Hall, $25.00, 307-7331128 n Laney Jones and The Spirits 8:00pm, Knotty Pine, $5.00, 208-787-2866 n Salsa Night 9:00pm, The Rose, Free, 307-733-1500 n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207 n Dragondeer 10:00pm, Town Square Tavern, 307-733-3886


JULY 20, 2016 | 15



n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Teton County Fair 7:00am, Fairgrounds, 307-733-5289 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307739-3594 n Toddler Gym 8:30am, Teton Recreation Center, $4.00, 307739-9025 n Strollercize 9:00am, Teton Recreation Center, $10.00, 307739-9025 n Portrait Drawing Club 9:00am, Art Association of Jackson Hole, $10.00, 307-733-6379 n Yoga 9:00am, Teton Recreation Center, $8.00, 307739-9025 n “Printmaking Like A Painter” Workshop with Stephen Henry 9:00am, Teton Arts Center, $65.00 - $135.00, 208-354-0112 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-7339212 n Festival Orchestra: Open Rehearsal 10:00am, Walk Festival Hall, $10.00, 307-7331128 n Love Card Readings with Rosie Cutter 10:00am, Spirit Books. Gift. Life, $125.00, 307733-3382 n Zumba 12:00pm, Teton Recreation Center, $8.00, 307-739-9025


16 | JULY 20, 2016


New Impressions One of the valley’s only female head chefs could help pave the way for other women in restaurant kitchens.


n City Kids Impact Tour 12:00pm, Broken Arrow Ranch, Free, 307-7390859 n Total Fitness 12:10pm, Teton Recreation Center, $8.00, 307739-9025 n Murie Center Ranch Tour 2:30pm, Murie Center, Free, 307-739-2246 n Star Wars Festival: “The Empire Strikes Back” 3:00pm, Teton County Library Youth Auditorium, Free, 307-733-2164 n Electronics/Tech 3:30pm, Valley of the Tetons Library, Free, 208-787-2201 n Free Friday Tasting 4:00pm, Jackson Whole Grocer, Free, 307-7330450 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 - $45.00, 307-733-5386 n Whiskey Mornin’ Duo 4:30pm, The Deck at Piste, Free, 307-733-2292 n Alive@5: Wild Things of Wyoming 5:00pm, Teton Village Commons, Free, 307733-5898 n Friday Night Bikes 5:00pm, Jackson Hole Mountain Resort, $10.00, 307-733-2292 n Stuffed Animal Sleepover Drop Off 5:00pm, Teton County Library Youth Auditorium, Free, 307-733-2164 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 - $45.00, 307-733-5386 n Prints by Mike Piggott and Wendell Locke Field Opening Reception 5:30pm, The Center Theater, Free, 307-7334900 n Friday Night Meditation 6:00pm, Zendler Chiropractic, Free, 307-6998300 n Whiskey Experience 6:00pm, VOM FASS Jackson Hole, Free, 307734-1535 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n Byron’s Guitar at Jenny Lake Lodge 6:00pm, Jenny Lake Lodge, Free, 307-733-4647 n Papa Chan and Johnny C Note 6:00pm, Teton Pines Country Club, Free, 307413-1348 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 - $65.00, 307733-6994 n Shabbat services with Rabbi Mike Comins 6:30pm, Owen-Bircher Park, Free, n Argentine Tango Week 6:30pm, Dancers’ Workshop, $25.00 - $95.00, 307-733-6398 n Pam Drews Phillips Plays Jazz 7:00pm, The Granary at Spring Creek Ranch, Free, 307-733-8833 n Cary Morin 7:30pm, Silver Dollar Showroom, Free, 307732-3939 n Festival Orchestra: Cinematic Landscapes 8:00pm, Walk Festival Hall, $25.00 - $55.00, 307-733-1128




s there a glass ceiling for women in the culinary world? If so, The Kitchen’s 34-year-old chef de cuisine Hollie Hollensbe has shattered it. Hollensbe is one of the only female head chefs in the valley and the first female executive chef at Fine Dining Restaurant Group. Her role at the helm of a renowned Jackson eatery may help open the door for other female chefs seeking leadership positions in valley kitchens.

It’s a (wo)man’s world Jackson Hole falls in line with national statistics when it comes to gender disparity in the culinary world. A 2014 Bloomberg study found that women occupy a mere 6.3 percent of head chef positions at 15 prominent U.S. restaurant groups. While women attend culinary school at rates almost similar to men, the industry does not often blame sexism for the low number of female head chefs. Instead, numerous studies and articles pointed vaguely to “lifestyle” choices, i.e. wanting to have a family. Gavin Fine, of the Fine Dining Restaurant Group, was all too happy to encourage Hollensbe’s ascendency. “After moving to The Kitchen, Hollie quickly made her way to sous chef and then to chef de cuisine,” Fine said. “She’s an incredible chef and leader.” Being head chef is a demanding job that requires physical and mental acuity, creativity, humor, and an ability to direct a team. Cooks are often on their feet for more than 10 hours a day, confronted by constant stress, heat, and grease, all at a typically dizzying pace. “Kitchens are fun, open places,” Hollensbe admitted, “but they are not for the skittish by any means.” Hollensbe, who moved to Jackson two years ago, downplays the gender factor. “I’ve never been treated any differently,” she noted. “There are a lot of women in the industry these days.” While that may be true, there is anecdotal evidence that women cook differently than men. Celebrated British chef Margot Henderson told Lucky Peach: “In the food industry and in the restaurant industry, I think the male approach dominates and the female one is overlooked. In a lot of kitchens, food is treated as a problem to be solved, something to dominate.”

Chef Hollie Hollensbe, 34, is Fine Dining Restaurant Group’s first female executive chef. When interviewed by New York Magazine, decorated NY chef Rebecca Charles said, “Women’s food is, for the most part, more accessible, it’s easier to understand, it’s friendlier, it’s more comforting, and it doesn’t get bogged down in all these nutty freaking trends.” Although Hollensbe doesn’t discern any divisions between male and female chefs, in some ways she mirrors other female head chefs who celebrate food for its abilities to comfort. She points to The Kitchen’s duck confit as a different take on traditional comfort food. “We rub the duck in a Chinese fivespice blend and cook it like traditional duck confit. It is served with a stir-fry of julienned daikon, carrots, radish, baby bok choy, snap peas, Chef Joel Tate’s lap cheong sausage, and a decadent soy/Mirian sauce.” Beyond its ability to comfort, Hollensbe also focuses on food’s role bringing people together. “For me, there’s nothing more comforting than how food gets people to sit down together to eat, drink, laugh, cry, share memories and just enjoy one another. The fact that I get to be a part of that experience is really special.”

Team Beyonce Hollensbe is passionate about using as much local and regional food as possible in her kitchen. Her veggies come from the Jackson Hole Farmer’s Market, Aspens Market, and Vertical Harvest. Bread comes from Persephone. “When we do that, we get these wonderful fresh products,” Hollensbe said. “Vertical Harvest’s basil, for example, is some of most beautiful I’ve seen.” Meats are often regionally sourced as well, including pork from Butte, Utah, whole cows from Carter Country Beef in Ten Sleep, Wyo., and duck from Ballard Farms in Utah. Knowing where your meat comes from means knowing what it ate. “I want to know [I’m using the meat of] animals that have been fed properly and lived a clean, happy life,” Hollensbe said. In the kitchen, Hollensbe is a team player. Two nights of the week she is on grill duty

cooking all the entrees, and other nights she is there to call out tickets, finish plates, and tell the servers where the food is going. “During our busy pushes, I jump in and help at all the stations—wherever my staff needs it,” she said. Hollensbe studied at a Le Cordon Bleu school in St. Louis, MO. The program included an externship at the notable Old Warson Country Club where she learned from chef Aiden Murphy, the 95th ranked chef in the world. “Working there taught me a lot about the militant aspect of the kitchen,” she said. “It really is a brigade. [Everyone] has to function smoothly together.” However, now that she is top dog, Hollensbe is more interested in creating a team rather than having people fall into ranks. “I love The Kitchen because it has a somewhat open kitchen,” she said. “You can see what’s going on. We don’t have that front and back of the house divide. We all get to interact.” Staff interactions include regular “flour explosions” while making cookie dough and Beyonce dance parties during prep time. After closing, Hollensbe plies the bartender for an Insomnia (a White Russian with espresso). She speaks glowingly of her team, including general manager Jeremy Weiss and her sous chef, who also happens to be female, Helen Goelet. Like other women chefs, Hollensbe’s greatest contribution to Jackson’s food scene may come down to the interconnectedness she champions. “It’s very much like a family,” she said of her team.

Palate piqued

Hollenbe’s current obsession comes from flavors that originate on the other side of the globe. “Right now I’m inspired by a lot of Asian cuisine for its spice blends and dynamic flavor profiles,” she said. “Our pork chop is one of my favorite dishes on the menu.” Served with a sautéed kale salad with speck and Fresno peppers deglazed with sake, the pork chop is brined, grilled and topped with a ginger, yuzu and honey glaze. PJH






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– Annie Fenn, MD


his is the year we are all going to stop saying “foodie.” Editor Adam Sachs of food magazine Saveur minced no words when he urged us to “be done with that goofy word, that epithet for tone-deaf epicures.” For him, and a lot of urban-dwelling Americans, the word has come to describe someone with an elitist attitude toward food, fixated on the latest trend, with an annoying habit of snapping social media-worthy photos of everything they eat. As far as I can tell, being a foodie in Jackson Hole is an entirely different animal. People here are proud to call themselves foodies, and for all the right reasons. Like elsewhere, foodies here are enthusiastic about the pleasures of cooking, eating and drinking. Oh, and we do like to take pictures of our food. But being a foodie here means so much more. Foodies here care about where their food comes from. They care about supporting the people that grow and raise our food. They care that our food is not sucking up too many precious resources, like the food miles accrued by importing it from afar. Foodies here care about how the food choices they make contribute to the health of their families, themselves and the community. For The Planet’s summer food celebration, I talked with dozens of locals that I would affectionately call foodies. People like hydroponic farmer Sean Stone, who dotes on the growing plants at Vertical Harvest so we can have fresh local greens to eat. Folks like Scott Steen of Slow Food in the Tetons, who wants everyone to get on board with the Zero Waste initiative at the People’s Market. Ranchers like Chase Lockhart, who uphold the highest standards of how animals raised for food should be treated. Chefs like Wes Hamilton, who put an incredible amount of time and energy into reducing food waste, and Chef René Stein, who is so committed to cooking with the seasons, he says only Mother Nature guides his cuisine. I agree with Sachs that maybe we don’t need a catchall word for people who appreciate a great meal. But around here, being a “foodie” is still a good thing. How you eat is how you live. PJH


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Raising Steaks on Local Grass The Lockhart Cattle Company keeps cows happy and the community healthy. BY ANNIE FENN, MD


ummer is always the perfect storm,” says cattle rancher Chase Lockhart of the constant juggling he does to get everything done on the ranch each day. It’s 7 a.m., his horses are saddled up, and he’s retrieving a few bulls to take out to summer pasture to visit their girlfriends. He murmurs to them softly as he walks alongside the enormous horned animals into the horse trailer. Lockhart and his brother Cody own and operate the Lockhart Cattle Company, a cow-calf operation just south of town in Jackson that has been in his family for five generations. After graduating from Montana State University, Chase came straight home to the ranch to get to work. Following a busy spring of calving, with more than 200 healthy babies added to the herd, Chase has a primary focus. For the next few months, he will be consumed with keeping the animals fed on fresh grass, maintaining the irrigation system that brings in spring-fed water, and putting up hay for the long winter. We head out to one of the ranch’s six properties used for rotational grazing; when the cows are done feasting on the tender grasses in one place, they are moved to another pasture nearby. Chase does

this the old-fashioned way, on horseback, with blue heeler Spud along to help herd. “I prefer horses to four-wheelers when I need to get work done,” he says. And the work seems never-ending. Besides haying, irrigating, and herding cows, there’s equipment to maintain, orders to fill, phone calls to make, and trips to the slaughterhouse. Incessantly checking the herd for health problems, Chase likes to lay eyes on each cow pretty much every day, looking for any sign of illness or infection. To say these animals are humanely raised would be an understatement—Chase cares for his herd like a large brood of children. He speaks softly, moves slowly and deliberately, and is always conscious of keeping the animals from getting stressed. Studies now show that meat is more healthy if it comes from animals raised in low stress environments. When livestock are under duress, during life or upon harvest, they crank out catecholamines— those stress hormones required for “flight or fight.” Lactic acid pours into the muscles and hormones seep into the meat. When ingested, these substances kick off a cascade of inflammatory reactions with negative effects on our guts, our coronary arteries and our brains. For the Lockharts, keeping the herd calm and happy is part of their business plan. They like to avoid the factors that stress out a cow: being confined to a pen, loud noises, excessive heat, being separated from the herd, long trips in the back of a trailer. On slaughter days, the animals are escorted on the short trip down the road to Hog Island Meats by the people they know best—either Chase or his trusted ranch hand Joey Budge. As a group of calves start to romp and play running from one pasture to another, it occurs to me that these must be some of the happiest cows on Earth. Chase agrees. “The beef are what they eat,” he has said. “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.” The Lockhart brothers are committed to bringing

a totally unique product to market: beef that is fed only grass, born, raised and slaughtered entirely within the confines of Jackson Hole. “It’s more expensive to keep them in Teton County their whole lives,” Chase explains. “Cold winter months mean cows need to be fed lots of hay, and they don’t put on weight as fast as they would if they were warmer, so it takes longer to raise them.” He says these additional costs are worth it if the animals can live a less stressful life. Not only are the cows spared the stress of being shipped from place to place, a grass-only diet has its own health benefits for the meat. Those grasses are packed with healthy omega-3 fatty acids, selenium, vitamins E and B12—all powerful antioxidants. Beef from animals that are fed only grass have a healthier fat profile than those supplemented with grain. Yet finding a local market for their beef has been an uphill battle. Building the business is “just like breaking out of Alcatraz,” Chase says, “chip by chip.” In the last eight years since Chase returned from college and he and his brother teamed up to build up the herd and sell locally, perceptions about how people buy and consume beef have changed. Ten years ago, it was rare to see locally raised meat in the grocery store and on restaurant menus. Now the Lockharts are selling more beef to locals than ever—keeping the Jackson Whole Grocer meat counter stocked, selling whole beef broken down into quarters to the Aspens Market and Local Restaurant & Bar, providing beef for Teton Science Schools’ cafeterias, Signal Mountain Lodge and for a handful of chefs who have come to appreciate the robust flavor of grassfed beef. With almost a decade of sweat equity into the family business, Chase feels fortunate to be partnering with his brother, working outdoors every day, and spending his time with the animals. “I’ll admit not everyone has a gift with cows. I’ve always had it,” he says. “I probably bitch and complain more than I should,” Chase admits, “but there’s nothing I’d rather be doing.” PJH

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Behind the Glass Growing with hydroponic farmer Sean Stone at Vertical Harvest. BY ANNIE FENN, MD


he sun has barely risen and Sean Stone is already working away at Vertical Harvest, the hypdroponic greenhouse built on the side of a parking garage in downtown Jackson. Stone checks in with head grower Tim Schutz, climbs the stairs to the second level of the three-story farm, and immediately gets to work checking some seedlings. When he’s told I’ll be shadowing him, he takes it all in stride. “Come on,” Stone said, “we’ll check on the water levels first.” Stone is one of a dozen or so farmers with intellectual disabilities employed by Vertical Harvest. Before working as a farmer, he says, Stone washed dishes in a local kitchen, and held numerous other jobs in the valley since moving here from Pocatello after high school in 1992. “It’s really calm here,” he says. “It’s not stressful at all. In a kitchen, someone is always yelling at you, telling you the silverware is not clean.” Stone works full time planting, caring for, and harvesting crops. When Stone’s supervisor arrives, he checks in

with her to discuss his work orders for the day. This morning’s objective: Pull some straggling plants and figure out why they aren’t growing. As he plucks a few rows of seedlings from the rotating growing carousel, he shakes his head. “I don’t know why these aren’t growing very good. It’s usually all about the nutrition in the water,” he says. Growing up spending time on his uncle’s farm, Stone says growing things comes naturally to him. He feels at home in the greenhouse, taking care of the plants. When asked what he likes about being a farmer, Stone lights up with enthusiasm. “I love growing stuff, and getting dirty,” he says, “and wet,” he laughs, as the sprinkler system suddenly douses us both from the side. Stone particularly enjoys making deliveries to restaurants and grocery stores around town. Every Tuesday and Friday, he loads up the Vertical Harvest van and delivers produce all over the valley—from the Jackson Hole Golf and Tennis Club, up to Amangani, out to the Jackson Hole Mountain Resort, and a dozen restaurants and grocery stores in between. “I know it’s an important job, to be the person who delivers the food.” Caroline Croft Estay, Vertical Harvest’s director of human resources has watched Stone grow into his role as a farmer. “He is a multi-talented task man who literally runs his department, and helps manage other employees, all with a big smile on

“It’s not stressful at all. In a kitchen, someone is always yelling at you, telling you the silverware is not clean.” —Sean Stone

his face,” Croft says. “If he had stayed working as a dishwasher, he may have never been given the chance for these talents to come to light.” Later in the day Stone works with Jackson Hole High School senior Brayden Gaston, flush out the growing carousel and scrub it down. Gaston is working at Vertical Harvest for the summer as part of the greenhouse’s integrated employment model. He enjoys working side-by-side with adults with disabilities. “But honestly,” Gaston says, “I just love everything about this job.” Stone admits that being a hydroponic farmer has its own unique challenges. “You have to have the exact right nutrition in the water,” he explains. Also, it’s warm in the greenhouse so Stone always carries a water bottle with him as he works. “We harvest tomatoes in the morning because otherwise it’s too hot. It’s easy to get dehydrated working here.” And he misses his view of Snow King, he says, as he looks out at the construction across the street. “But that’s OK,” Stone notes of the hotel slated for next store, “they’ll have a great view from their roof.” As for the future, Stone is happy right where he is. “I will be here until I retire. It’s a good job. The employees are fun; we always laugh and tease each other. I know some people would love to have my job. When I go on vacation, they fight over who gets to drive the truck.” PJH


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Cooking with Conscience Chefs we love not just for how they cook, but also for how they care. BY ANNIE FENN, MD


few months ago, The Planet awarded Wes Hamilton Best Chef Championing Sustainability for the Best of Jackson Hole issue. We recognized Hamilton for his holistic approach to creating great food while taking care of his employees, striving to source ingredients locally, reducing food waste, and amping up the nutritional value of food at Jackson Hole Mountain Resort’s Kids’ Ranch. Leaders like Hamilton have paved the way for a new generation of chefs in Jackson Hole turning heads not just for how well they cook, but for how much they care. Supporting local farmers and producers, these chefs are taking the food movement’s mantra of eating locally and sustainably to a whole new level. By creating a family atmosphere within their kitchens, they are making the livelihood of their employees more sustainable. And by understanding how their food service impacts the community, they are helping solve our problems of food waste, excess trash, and food insecurity. I asked a sampling of our chef community about how they put sustainability first, what they are psyched to cook right now, and the struggles of being a chef in a mountain town. Keep an eye on these chefs (and many more out there) as they continue to define what it means to be a cook who cares as much about his community as what’s on your plate.

CHEF PAUL O’CONNOR, COWBOY STEAKHOUSE AND OLD YELLOWSTONE GARAGE 1. When we can’t use local ingredients we have several companies on the West Coast between California and Washington that we use for fruits, vegetables and produce. 2. We take pride in the fact that we do source sustainable food. We make everything from scratch and try to use all the by-products of the prep in other ways to utilize food waste. One example: The whey from ricotta we can make into burrata with cream, whey, xantham gum, mozz curd. We try to be very creative and think outside the box when developing menu items. I’m switching things every few weeks as products come in and out of season. 3. We’ve been getting into summer micro vegetables that we get from California right now. The vegetables are so fresh they speak for themselves on the plate like a crudité. The summer fruit salad with grilled peaches has been really good also. I’ve been playing around with a grilled peach & lobster corndog. 4. We joke around with the staff before the shift starts to loosen up the mood. We provide a staff meal at the end of everyone’s shifts so the front of the house crew can sit down with the back of house to get to know the guys in the kitchen. 5. I like using kalettes right now—it’s a cross between Brussel sprouts and kale. It’s great deep fried with soy, peanuts and a kung po sauce.

PRIVATE CHEF ERIC WILSON 1. I make lots of soups from the produce at the last farmers markets. But I don’t have a lot of time to put up food, so I have to rely on FedEx. 2. I buy directly from farms and farmers markets. All summer, I don’t even need to go to the grocery store. 3. Hakurei turnips. They are really sweet right now. I serve them raw in a shaved vegetable salad, grilled over a wood fire, pureed into soups. I like to serve a seared scallop on top of the braised greens, with a sauce of the turnip puree. 4. N/A 5. Romanesco. Toss with olive oil, salt, and pepper. Grill over hardwood until blackened. Serve with a black garlic vinaigrette.

Questions 1.

Being a chef in Wyoming is especially tough 9 months of the year. How do you source ingredients seasonally in the depths of the Jackson Hole winter?

2. What are you most proud of when it comes to your foodie footprint, i.e.: the best choice you’ve made to put sustainability first?

3. What’s the hyper-seasonal summer ingredient you are most into now?

4. How do you maintain a family

atmosphere in your restaurant kitchen?

5. Is there a vegetable you consider totally under-appreciated? How should we prepare it?

CHEF PAUL WIREMAN, TRIO AND LOCAL 1. When we opened Local we said that what Jackson can do, is cheese, beer and beef. We try to stick to this and sub some vegetables from as close as possible. 2. One of our chefs, Nate Ray, left us to open his own goat cheese farm, Winter Winds Farm, over the hill. We are excited to work closely with him and using the Lockhart Cattle Company at both places for their grass fed beef. We just started saving food for the pigs at Haderlie Farms at both places, which we get to eat this fall! 3. Asparagus from Gorgy for gordos, the mushrooms have been great this spring, and Nate’s Winter Winds Farm cheese. 4. We are a family place, we eat together, have a drink together at the end of the night and enjoy spending time together out side of work. I can say that I am friends with everyone that works with me. That’s it really, we all work together. I don’t ask anyone to do something I don’t do. 5. Mustard greens and fresh chickpeas. Mustard is braised with bacon, onions and vinegar. Chickpeas (after you clean them) are quickly blanched and used with lemon, in a salad, or with grilled fish.

CHEF RENÉ STEIN, THE ROSE 1. Last winter I looked for farms that are organic and sustainable, much like the ones I use here. I was able to source great quality product from Babé Farms in Santa Maria, California. But I also tried to put up as much food as possible at the end of the growing season. I preserved flowers and tomatoes, and turned 15 pounds of butternut squash into a puree that lasted until February. 2. I am proud that we stick to our guns about being local and seasonal as much as we can. Sometimes private clients want to see a menu for a party 3 months away, and I just can’t do that to really cook sustainably. I don’t let you tell me what to cook. I don’t tell myself what to cook. I let Mother Nature tell me what to cook. 3. The baby beets from Haderlie’s Farm. They are so sweet, like candy pops. 4. It’s all about being respectful and trying to have fun. I don’t want my employees to go through what I did while training — people trying to making you cry, getting all personal. We work hard, for sure, but I think we all function better when we are having fun. 5. Bitter greens. People just don’t get bitter greens like chicories, dandelion greens, and radicchio. I think we have lost our connection to bitter vegetables because we are spoiled by having everything taste too sweet. Radicchio is great cut into wedges, brushed with olive oil, and cooked on the grill or in a pan. When it’s wilted and burnt in spots, season with salt and pepper, a dash of good vinegar, and some good local honey.

CHEF EVAN PARKER, AMANGANI 1. At the Inn at Little Washington, where I was for the last five years, we had 3 acres of gardens out back and a long growing season. I had two fulltime gardeners, a full time pickler, and a whole cellar for canning and jams. There’s a long list of things we want to do here [at Amangani], like have a rooftop garden that is accessible. Back in Virginia it was normal practice; here it’s the new frontier because the growing season is so short. It sure was nice to pull pickles out of the cellar, and have jam from our own berries in December. We just teamed up with Vertical Harvest as part of the Culinary Circle. That will really help keep us supplied with fresh vegetables all winter long. 2. I am new here, but I’m slowly getting the kitchen on a more sustainable path. We are ordering more and more from local farms, choosing sustainable fish, and recycling cooking oil. All of our extra food goes to the Good Samaritan Mission. Each week we load up the back of my car with the food we won’t use, including a case or two of fresh vegetables, and drop it off. Even simple things like turning off lights has saved the hotel in energy costs, and directly affects the resources consumed by the valley. 3. We are just finishing up asparagus, peas and morels, and moving on to pattypan squash and corn. I am getting some great pattypan squash that my sous chefs pick up at a farm on their way into work from Star Valley. 4. I brought half my kitchen here from the Inn, so you could say we are all family. I recruited these guys as young kids, and they have stayed with me for the last three to four years. My sister went to kindergarten with one of my cooks; another is my wife’s maid of honor. When I decided to move, they asked if they could come too. They all stayed with me at my house and then one-byone we found them other places to live. Two live in Pinedale, and my sous chef still lives with my wife and me. Two other cooks had to move back to Virginia because of housing. My morning crew is all related to each other and they all live together. Another little family is the employees that were already here. Now my kitchen family from the Inn is integrated with these other two families. We are all learning how to work together. We are definitely hitting our stride. 5. All the underappreciated vegetables, like kale and Brussels sprouts, have been popular for so long we are taking them off the menu. Our cauliflower curry dahl dish is one of our best selling dishes, sometimes more popular than our meat dishes. I need to get ahold of some Lake Trout to see what I can do with it, help out with getting rid of it as an invasive species.

CHEF MATTY MELEHES, Q ROADHOUSE 1. I rely on a very particular young man by the name of Alex Feher. He is my contact with the Huidekoper Ranch and has been a massive help in leading the charge in sourcing local food for me. Last winter was a massive breakthrough in my mind. They have built a really well insulated greenhouse [on Teton Pass], enabling me to keep a Ranch Salad with locally grown greens on the menu all winter long. 2. I am most proud of becoming the first chef in Jackson Hole to become a restaurant partner with the Monterey Bay Aquarium Seafood Watch program. I spent a good portion of my childhood along the shores of the Sea of Cortez, and the ocean will always hold a very special place in my heart. To be a chef in arguably one of the most landlocked states in our country, it still seemed irresponsible for me to not be looking at the future of our oceans. It was a 2-year process, but it was a really good feeling to finally get the plaque with our name on it, even if 10 out of 500 customers see it, The fact that I know in my heart we are making a commitment to change, it’s worth it. 3. It’s not hyper-seasonal, but I have taken a huge interest in pine lately. We have been developing vinegars, syrups, pickling solutions, etc., that most customers will get to enjoy in the fall or winter because those flavors work better when it’s cold. I just keep staring out the windows of the Roadhouse and seeing so many pine trees that are always flush with needles. It got me thinking — this is the most abundant year-round product that we have access to, why are we not using it more, and in different ways? 4. I hire families! My prep staff is a mother and her two sons, no joke. And they are absolute champions. Also, to be a chef is so much more than a person who can cook. You must be a leader, a dad, a principle, an accountant, a coach, a judge, and sometimes jury and executioner as well. But above all you need to have a team that believes in your dream and what you are trying to accomplish. So you have to be honest, fair, and most importantly, inspiring. Trust me, none of this comes easy, and every single day is a struggle, but if the people who work for you and with you know that you can still do all this, and be the first one in, and the last one out—while still maintaining a positive attitude—they will respect you, and eventually love you. 5. I have been infatuated with the transformation of bitter greens recently. So a small project would be to take the beauty and color of a dandelion, but transform it into something palatable.



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1. “Seasonally” is not such a common word around here, most chefs in this area that are passionate about local ingredients have accepted the term “regional.” I try to keep as much produce and ingredients I buy grown within 400 miles when available. In the summer months, it is easy to source food from some smaller farms in Idaho and bigger producers in Utah, Idaho, Colorado, and Montana. In the winter, I try to get organic and all natural products. 2. I am very proud of the seafood we have chosen to bring in. I only get seafood that ranks on best or good alternative on the Monterey Bay Seafood watch. That program monitors the sustainability of seafood and tracks the environmental impact of certain farmers, fisheries, and producers. 3. Currently, I am really into the greens that Vertical Harvest is producing—the lettuces, herbs, and micro greens are amazing! Stone fruit is starting to show up from Idaho and Utah and the stuff that I have had is almost orgasmic! 4. I say hello to each and every employee every day as soon as they clock into their shift. It doesnt matter if they are white, Latino, Eastern European, etc. I also try to learn how to say hello in their native tongue. I engage in conversation with my staff whenever I have a moment. It is really disturbing how many J1 people I have talked to that said that they are working at a hotel and they are literally treated like slaves. Nobody says hello, knows their name, or cares how their day is going. I am very proud of the family vibe that we have and continue to create in my kitchen. 5. My firm belief is that if you start with a great product, you don’t need to do much to it. K.I.S.S. Keep It Simple Sweetie—hands down one of my favorite lines. A fresh zucchini, for example, grown properly, needs little more than some salt and pepper. You can roast it, saute it or steam it; it will taste delicious. Asparagus, when in season (spring, early summer) can been eaten raw, grilled, roasted, sauteed. To say it differently, I don’t think there is an under-appreciated ingredient. I feel like we should use ingredients when they are in season. If you eat a tomato in February, it is not going to taste good at all unless you do all sorts of things to it. A tomato in July, however, can be eaten like an apple. I encourage folks to learn the seasons of fruits and vegetables and only eat them during that time. I will only eat asparagus in the spring/early summer. I have no interest in eating it any other time of the year.

1. I think it’s important to have a good relationship with your vendors. I keep in touch with them constantly to learn what products they carry seasonally and year-round. Now Vertical Harvest, which Fine Dining helps support and raise money for, will be a great way to get great fresh produce here in the winter, which I’m really looking forward to. 2. Our use of Carter Country beef. All of Carter Country beef is Black Angus, all natural, grass/corn feed, free range cattle. We buy whole cows from Carter Country so we get a variety of different cuts of meat that we can be creative with. It’s a very exciting thing for us. On The Kitchen menu we serve as an entree, “Carter Country Steak,” which gives us the freedom to switch up different cuts of meat throughout a season. Right now we are using a ribeye. When that’s gone, we will switch to top sirloin, or filet, etc. 3. I know it sounds simple, but for me it’s heirloom tomatoes. Tomatoes are best in August but are delicious June through September, too. Aside from the amazing flavor and nutritional value, there are so many varieties that all have such different flavors. To name a few: grape, cherry, yellow, golden, roma, hot house, heirloom, hybrid, beefsteak, better boy, mandarin, green... I like that each variety has its own flavor profile—some are sweet, some are fruity, some are more acidic, and some of them are combinations. 4. I frequently chat with my staff to make sure they feel happy and secure in their positions, and I never hesitate to praise my crew when they’ve done a good job. I also let my staff know that their ideas and opinions are important to me. We have a quote of the day on a white board that we update and change every day to allow staff to, well, speak their mind. One that Helen [my sous chef] put up was “You call it a one night stand, I call it an audition!” Yes, we keep it light and fun because let’s face it—a kitchen staff is working when most other people are playing. When you work really hard for long hours at a time, having fun and laughing is always the best medicine. Oh and after a big push, I do high kicks and a little cheer for everyone. 5. Celery. First off, it’s healthy, with loads of Vitamin K, potassium, Vitamin C and dietary fiber. It’s also rich in flavor and can be used as a wonderful thickener in salsas and sauces. Try pan searing Roma tomatoes, celery, onions, jalapeno, garlic and salt and pepper until the onions turn translucent, deglaze it with some tequila, if you want to get fancy, and then blend it in a Vita-Prep, blender, or Cuisinart. It adds a wonderfully crisp flavor to the salsa, perfect for summer. In the winter I add large chunks of celery to stews, braised meats, or slow cooker meals. It absorbs flavor and holds up well for leftovers. PJH


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Hyper-local Soldiers How a local greenhouse is helping cut down the valley’s dependence on imported food. BY ANNIE FENN, MD


hen Alex Feher first set eyes on the Huidekoper Ranch, a 139-acre parcel of land nestled on the Wilson side of Teton Pass, he was looking for a Bernie Sanders rally. But the small hoop-style greenhouse and lovingly tended garden caught his attention. Soon he was sitting down to have a beer with Brent Tyc who was making a go of hobby farming a small portion of this family-owned parcel, protected by the Jackson Hole Land Trust since the 1980s. Together Feher and Tyc started talking about how the land could be used to grow food on a larger scale. Feher had been putting his background in innovative farming in New York and Vermont to work helping the Aspens Market build a small garden to supply greens for their salad bar. Entrenched in the daily business of sourcing local produce for the grocery store, Feher had an idea, “a pipe dream really,” he says, about finding one farm to grow food for his produce department. Fast forward about a year, and the Huidekoper Ranch farm is supplying a few select restaurants and stocking the shelves of the Aspens and Pearl Street Markets with 10 pounds of arugula, 10 pounds of mesclun mix, and five pounds of oak leaf lettuce, as well as spinach, butter lettuce, Hakurei turnips, French breakfast radishes, and herbs. And that’s just in the last week. “On May 30 we harvested our first red saladette tomato,” Tyc said. With a greenhouse full of tomato plants, the farmers hope to harvest as many as 3,000 pounds of tomatoes by the end of the season. The über-fresh greens and produce, competitively priced and simply packaged, have been well received by locals, some of whom first discovered them back in January. Now a month into the busy summer season, the greens are flying off the shelves

as fast as they can grow them. “Having a farm supply a grocery store has inherent risks from a store owner’s perspective,” Feher admitted, but “this is the model we are going for.” As far as he can tell, theirs is the possibly the only exclusive farm-to-grocery store food delivery system of its size in the country, certainly in the Rockies. “It took a huge commitment on the part of owners,” he said of Mike and Karen Reid, and Brandon and Katrina Ryan, co-owners of the Aspens Market, “to give capital to expand the greenhouse and make it work for nine months out of the year.” Last winter, Feher and Tyc hauled an old wood-burning stove into the greenhouse to keep the temperature from dipping below 50ºF. Chef Matty Melehes of Q Roadhouse, who sourced Huidekoper Ranch greens for his menu all of last winter, calls this a “massive breakthrough” in sourcing local food for his restaurant. “It’s the epitome of progression,” Melehes said. “These guys are feeding a wood fire and risking basically frostbite to just see if they could keep some greens alive all winter long. It’s a story of personal sacrifice that fits way more with the rugged Wyoming I know than what anyone else is doing.” Melehes’ Aspens Market Salad, now a menu fixture, is created from whatever greens the farm is harvesting that week. It’s an example of how an enlightened farm-to-table restaurant should operate — by making something delicious from what the farmer supplies rather than expecting the same product each week. Feher and Tyc wish more

grocery shoppers adopted that same mentality. As Tyc puts it: “We would love to have people plan their meals at the grocery store.” True to that Wyoming spirit, Feher admits that the challenge of growing at altitude is part of its allure. “If we can do it in the Rockies, we can do it anywhere,” he said. Feher and Tyc are deep into planning an expansion that will enable them to grow produce year round up on Teton Pass. Next they hope to put in a pit style greenhouse, basically an 8-foot deep hole in the ground below the thermal frost line that could be up to 200 feet long. “We don’t want to get bigger than what two to three people can manage,” Tyc said. “We hope to grow smarter, not bigger, by choosing how the land is utilized carefully. But maybe livestock like pigs, goats, and lamb will fit into the future.” Feher says he feels fortunate that we have a smattering of competent farms and local food for even three to four months out of the year. “But you can’t have enough competition for local food here,” he said. “For us, it’s not just a functional farm but a model for what a place can be come. How can we make this land the most resilient, most productive, most beautiful place possible? “It’s about constantly feeding the land that is feeding you and feeding your soul,” says Feher continued. “What kind of footprint do we want to leave behind? I want to have a successful business, but always at the heart, it’s about how can I make a lasting impression both on the landscape and on people’s minds.” PJH


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Drinking in the valley’s local liquid experts. BY JAKE NICHOLS


n alcoholic beverage not only compliments a great meal—whether a quick lunch or fine dining—but it can make or break a repast. Craft brewers numbers continue to balloon. Double-digit growth in small and independent breweries is fueling the economy and taking a bite out of the traditional heavyweights like Anheuser Busch. Small breweries now represent 12 percent of the total beer market industry. According to the Brewers Association, craft brewers produced 24.5 million barrels in 2015, and saw a 13 percent rise in volume with a 16 percent increase in retail dollar value. Retail dollar value was estimated at $22.3 billion; that’s 21 a percent market share. Craft distilleries are also growing fast. Market Watch Magazine reported 60 craft spirits makers in 2003. That number is now estimated at 760 with an estimated 200 more currently in construction. The nationwide popularity of both brews and hard liquor has not escaped Jackson Hole. From small- to medium-sized canner and bottlers to restaurant amenity add ons, valley beer vats and stills are popping up all over. We’ve rounded up the regional players in the exploding world of breweries and distilleries and asked them what they’re most proud of and what makes them unique.


Recent awards, distinctions? We are the current Great American Brewing Festival Small Brewpub of the Year. There are a

couple thousand more breweries these days, so it’s been an honor to have this award all year and we hope to repeat again this October. After getting Second our first time entering last year in the National IPA Challenge, we were determined to win this year. It’s a super competitive competition with brewers from around the country duking it out. We won with Drunken Master. We won the important medal with the most entries (ie, most competitive) with our Morris IPA in the North American Brewers Association. After winning 6th best brewery last year in the US Open of Beer, this year we won 2nd best brewery and got 3 golds and a bronze. The World Beer Cup is a black-tie event put on every two years. This year it was in Philly and Japan’s breweries totally destroyed the rest of the world. We got silver for our Carlton Black IPA.

The ninja ingredient? All our hops come from Yakima Valley (as do most hops in the US) and the grain is delivered from Twin Falls. We are going to Yakima Sept 22nd to select our fields of hops.

How is Alpine brewery going? It’s going good beyond belief. We are growing at a clip that we kind of expected, but were not totally sure about. We just ordered an upgraded brewing system that will be delivered in eight months. It will allow us to brew 500 kegs a day instead of the current 120. We have an architect looking into where to put a second building so things are moving along. The Melvin crew down in Alpine, led by Brewer Dave Chichura, is amazing.


Recent awards, distinctions? We’ve won several awards in the last few weeks, including wins at the North American Beer Awards (NABA) and US Open Beer Tasting Championships. Our Cellar Reserve Series continued its years-long run of recognition. This collection of rotating and one-off beers designed to be cellared like good wines won gold at NABA for Gose and gold at the


Brewed, Tapped and Bottled US Open for Black Cauldron Imperial Stout.

Special ingredients?

We’re pretty happy with our local ingredients. About 95 percent of the barley we use is grown and processed within 100 miles of the brewery—some of it grown right here in Teton Valley. About two-thirds of our hops are raised by four or five family farmers in Southern Idaho. We know them by name and look forward to visiting them every year during harvest. We’re also quite proud of our Teton Valley water and think it helps make this the best place on Earth to craft beer. It’s Teton Mountain glacial runoff, filtered through Teton granite and limestone over the course of 300 to 500 years before coming up at a spring just down the road from the brewery. Our water is pure, clean, slightly sweet, with mineral makeup similar to Munich’s water.

Best sellers?

Our two most popular beers are Ale 208, an all-Idaho golden session ale, and Sweetgrass APA. Ale 208 is brewed with Southeastern Idaho two-row barley and Southern Idaho Galena and Bravo hops. It’s light, crisp and refreshing, with a pleasant citrus finish. Sweetgrass American Pale Ale is crisp and fragrant with a grapefruity aroma and finish. It’s also brewed with Southeastern Idaho barley and an assortment of Southern Idaho citrusy hops. Teton Amber is our bestseller in and around Jackson. It was the original Jackson Hole craft beer, brewed in Wilson starting in 1989, when our brewery was known as Otto Brothers’ Brewing.


Recent awards, distinctions? At the North American Brewers Awards we received a gold medal for “Avarice and Greed” and a bronze for “Sacred Brett.” Avarice and Greed scored gold at the US Open Beer Championship, while Innocent and Pure brought home the silver.

Killer ingredients? We’re fortunate to live in an area with great water. We use this water in our brewing and also source some of our grains through Mead Ranch.

Tell us about the expansion on Gregory Lane. We are currently building a production facility south of town to allow us to bottle our Roadhouse beer for distribution and to allow space for other projects, including distribution of our Cream + Sugar ice cream and Blind Butcher sausage products. This facility will give us the space to make distribution possible, while also providing kitchen space for us to try out new things and get creative outside the restaurant setting.

What brews do you anticipate being your signature beers? Family Vacation, Avarice and Greed, Rhombus and Trout Whistle are the brews we are planning to begin distribution with.


Signature concoction? Our summertime Hoback Hefe is considered a flagship brew. People love it so much and we are hoping to start canning that in the next year or two. We also made a specialty GOSE this year with hibiscus that we hope to brew a few more times. We also starting canning Pakitos this winter—a session IPA that has been a wonderful summer beer.

Recent awards, distinctions? Lots of awards so far this summer. At the Mountain Brewers Festival in Idaho Falls we got awards for Hefe, Speargun (coffee milk stout), and 90 Day Wonder. At a canned beer fest in Arizona, Zonker stout, Jenny Lake Lager also scored. Hefe won at the Laramie Brew Fest and Zonker Stout took honors in the Lander event.

Magic ingredients? We try to be as local as possible. All of our base grain come from Pocatello, ID. We now get our cans from Worland, WY instead of the pacific northwest. There are no hops to source from Wyoming so most come from the west coast. Our water is fresh from the Tetons.


Recent awards, distinctions? Wildlife scored bronze at the 2013 North American Brewers Association for their Screamin’ Eagle American Ale. The Teton Valley brewery also brought home a gold in 2012 at the same expo for their Ale Slinger IPA.

Best sellers?


How is everything going so far? All is well! We are currently meeting a steadily increasing demand for our Highwater Vodka. Our 100 percent Wyoming-sourced juice is available at every liquor store in the valley, and nearly every restaurant and bar as well. As a two-man show, we are stretched to the limits on time and budget, but we are still whittling away some time for R&D on some new products to be released in the upcoming months.

Signature sips? For now our signature product is also our only product, Highwater Vodka! This bottle hit the retail shelves last November and it is what we are building our brand off of. We are brown-water guys at heart, so when we set ourselves out to make vodka, we were determined to make a product that we could enjoy in the same simple manner we typically appreciate our whiskeys: either on the rocks or neat. We are proud that we have successfully created a true “sipping vodka,” one that can be enjoyed simply over ice, or in a cocktail. We are looking forward to our upcoming highly anticipated release of our first gin (sorry, we can’t release the name yet!) in the next couple weeks.

Sacred ingredients? Our corn, wheat, rye, and malted barley are all grown by Brent Rageth in Byron, Wyoming. All of our grains are non-GMO and have been selected for their high starch yield. Our water is also the best in the business. We draw all of our water from a mile-deep, limestone aquifer about 40 miles north of Kirby in the town of Manderson. When it comes to whiskey making, limestone water is the gold standard because limestone naturally filters out the minerals, like sulfur, that are detrimental to our process, while adding those that assist in the fermenting and distillation process.

Are there new products on WW’s horizon? The first is a Private Stock barrel program. Under this program, a retailer is given five different barrel samples to choose from and selects the barrel that suits a specific flavor profile. We then bottle the barrel of whiskey and label it with the retailer’s name and barrel number. The second product is Outryder, a straight American whiskey with a high rye content. We’ll bottle it in bond, which is 100 proof. It comes from a two different whiskies that we made about five years ago with winter rye grown in Byron, Wyoming. The final product is a sherry-finished bourbon. This is a very limited release, but Wyoming will get its share. We took our fully-matured, five-year-old bourbon and put it in Pedro Ximenez barrels for the summer. We will call this our Double Cask Whiskey and it will also be bottled at 100 proof.

“Our water, some of the best in the world, is one of the major contributors to the flavor and integrity of our Highwater Vodka.” - Travis Goodman, Jackson Hole Still Works

Spill the beans on your special ingredients. We here in the Jackson Hole valley are gifted with some of the best water in the world. Our water that is naturally granite filtered in the Tetons, in conjunction with our distillery filtration system, is one of the major contributors to the flavor and integrity of our Highwater Vodka. Our raw material grains are all grown and harvested by farmers here in the great state of Wyoming. Our naturally gluten-free vodka is made primarily from corn grown in the greater Riverton area, with our small percentage of oats coming from GF Harvest, a gluten-free company in Powell, Wyoming. We perform every step of our production here at our little distillery, from milling the grains, through fermentation, distillation, proofing, and finally bottling. All of our spent grains go to Haderlie Farms in Thayne, where they are fed to the pigs and also used in compost.


First release batches of WW were a little rugged. Then things got a lot better, yes? The short answer is that our first batches of bourbon needed at least another year to mellow in the barrel. After only three years, those batches simply hadn’t reached the level of maturity and complexity that is expected of a bourbon. The batches that you find on the shelves today have spent at least five years in the barrel and the difference is obvious. In addition to age, we work with a spirit specialist that has an incredible nose and palate. I call her the

Where is WW distributing these days? We are in 36 states across the country and doing our best to gain distribution.


What’s Grand Teton’s latest news? Our latest news is we have officially launched our vodka that we developed along with the actor Channing Tatum. It is called “Born and Bred” vodka. It is available for sale in Idaho now and will be available in Nevada, Wyoming, Montana, and California next.

Best sellers? Our current best seller is our Teton Huckleberry Vodka. It is quickly approaching our two main products, our Grand Teton Potato Vodka and Colter’s Run Bourbon.

Coveted ingredients? Our potatoes come from Idaho Pacific in Ririe, ID, which is only 50 miles from our plant. Our sugar comes from Wyoming Sugar Company in Worland, WY. Our water comes from two onsite wells that pull amazing Teton Valley water.

Distribution? We are currently sold in ID, WY, MT, OR, WA, CA, FL, and Ontario, Canada. The next states for our expansion are NV and HI. PJH

JULY 20, 2016 | 27

The most popular beer with locals is the Point It! pale ale. It’s not your standard pale. It has more body and mouth feel than regular pales, with focus on a big malty profile and a more hoppy finish. The brewery’s flagship beer is the Mighty Bison Brown Ale. It’s a dark American brown ale that is malty and complex with a hoppy finish. WTF Wheat, TB-1 IPA, Ale Slinger, Black Claw Black Ale, Super Fly Rye, and Screaming Eagle American are also currently on tap over the hill.



Wildlife Brewing was founded in 2003. The craft brewer began selling growlers with their takeout pizza in 2006. Barrel production (20 tanks) was added in 2010, and the brewery began canning distribution in 2015.


“wicked sniffa.” Her name is Nancy Fraley. She has created a much more sophisticated barrel selection process than we ever had before and, as a result, our bourbon is much more balanced.


28 | JULY 20, 2016

The Jackson Hole Foodie Speaks Gleaning wisdom from cover story scribe, Annie Fenn, MD. Q: Why did you trade practicing medicine for writing about food?

Annie Fenn, MD: It never crossed my mind to launch a new career. I started the food blog, Jackson Hole Foodie, because I thought it would be a good way to share recipes with friends. Then I looked around and saw that it was a really exciting time for food in Jackson Hole. The blog turned out to be less about me and my recipes and more about all the interesting people in our community who comprise and color our food culture. And I found that I really like telling their stories and inspiring people to cook more.


Open Daily 11am - 11pm 307.739.BEER |

Q: What is the biggest strength of the JH food scene?

AF: The millennial generation of foodies. I meet 20-somethings every day who are passionate about cooking/growing/raising/creating food, who are expanding the options we have for getting our food locally.

Q: What do we need to work on?

AF: We need to tackle our issues with food waste and food insecurity. And I would love to see more healthy food options at moderately priced restaurants.

Q: You travel frequently. What is one important foodie lesson you’ve learned abroad?

AF: Discovering new foods while traveling is fun, but it’s so much more interesting to learn about food in the context of culture and people. Be enthusiastic, be curious, ask lots of questions, and really try to embrace the food culture. Try to get to know the people behind the food. Soon you’ll be invited into people’s kitchens in their restaurants and homes, even though you don’t speak the same language, and the whole experience will be more meaningful.

Q: You’re on death row (bummer)… what is your last meal?

AF: Green salad with shaved fennel and Pecorino cheese. Gnocchi with wild mushrooms and ricotta. Sliced tomatoes with olive oil and salt. Chocolate cake. Berries. Lots of red wine to wash it all down.



Visit our website

The public meeting agendas and minutes for the Board of County Commissioners and Planning Commission can also be found in the Public Notices section of the JH News and Guide.

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If only more people could follow The Bird’s ethos. Its philosophy is “to offer a restaurant and bar where laying back and enjoying the night is not only recommended, but required.” Get a seat on the deck while you soak in the mountain views then order the ghetto burger, or a monster steak, like the 12 oz. New York or 8 oz. baseball cut. On Sundays, The Bird serves a mean brunch including juevos rancheros and bottomless mimosas and bloody marys. 4125 S. Pub Place, Jackson 307-732-BIRD |


Located in a quaint little abode, the Blue Lion feels like home away from home. The predominantly French menu keeps customers coming back time and time again, especially for items like the infamous rack of lamb, cajun buffalo tenderloin, served wrapped in bacon and topped with cajun spices and a delectable raspberry cabernet sauce. Pair your meal with one of the wines in Blue Lion’s extensive stock. 160 N. Millward, Jackson 307-733-3912 |


A Jackson Hole mainstay for decades, Bubba’s Bar-B-Que restaurant dishes up hearty platters of American classics. The generous portions don’t break the bank, either. Bubba’s eclectic breakfasts and lunches are tasty and affordable, and the dinners are reminiscent of cowboy meals of the Wild West. Stacked ribs and juicy steaks come with your choice of mac n’ cheese, coleslaw or beans. 100 Flat Creek Drive, Jackson 307-733-2288 |


Located in an old log cabin in downtown Jackson, this cafe is a cozy place to relax and enjoy homemade Southern cooking. Cafe Genevieve serves breakfast, lunch and dinner to comfortfood seeking locals and visitors. While you’re there, don’t forget to sample some of Genevieve’s famous pig candy, a Southern delicacy comprised of thick applewood bacon coated in sugar and spice. 135 E. Broadway, Jackson 307-734-1970 |


Cutty’s was founded by native Philadelphians who take pride in serving authentic cheesesteaks in Jackson. The casual dark wood furnished bar and grill has the ambiance of a South Street Philadelphia joint. The pub fare includes traditional cheesesteaks (steak, onions, cheese) as well as burgers (try the buffalo), pizzas and generously portioned salads. Flowing from the tap are micro brews from around the West, including Wyoming and Colorado. 1140 W WY 22, Jackson 307-732-0001 |


Down on Glen champions its hole-in-the-wall aesthetic, where

DOG’s staffers are busy making burritos beginning at 7 in the morning. Everything on the menu is under $8, including the popular breakfast burrito, served four ways—veggie, meat, mild or spicy. Other items on the menu include burgers, traditional Philly cheesesteaks and smoothies blended with fresh fruit. 25 S. Glenwood, Jackson | 307-733-4422


Located in Grand Teton National Park, Dornan’s Pizza and Pasta Company boasts some of the best Teton views of any valley eatery. After a hike in the park, visit Dornan’s for delicious home baked pizzas, like the rendezvous pizza with Canadian bacon, pineapple and toasted almonds, and the Buck Mountain pizza with tomatoes, basil, mozzarella, and olive oil with garlic. Salads, calzones and fresh pastas are also served along with cocktails, beer and wine. 307-733-2415 |


Regulars of Eleanor’s remain loyal to this Jackson restaurant and bar, even after this once well-kept secret watering hole became a popular destination for locals and visitors alike. Eleanor’s dishes up high quality bar food, such as wings and stacked nachos, but also delivers a twist when it comes to brunch or dinner entrées. Be sure to try the authentic fajitas castillo accompanied with a pint of draft beer. 832 W. Broadway, Jackson 307-733-7901 |


Whether you are coming in for a gourmet burger or the all-day breakfast menu, you can’t go wrong with what e.leaven Food Co. has to offer. This casual restaurant serves up a wide variety of selections including breakfast dishes all day. For lunch, try the fire in a hole burger—a half-pound burger with jalapeno bacon, pepper jack and jalapenos. If you’re not in the mood for a burger, try the hot Southwest sandwich—grilled chicken breast and melted swiss served on sourdough. 175 Center St., Jackson 307-733-5600 |


Your next food experience is one for the ages at Gather, located just a few blocks from town square in Jackson. Every Tuesday at 2 p.m. is Tuesdays Tastings, where everyone is invited to try the weekly specials with the owner and chef. Customers are able to rate and critique the food on presentation and taste. The eclectic menu includes tasty gnocchi and the pan roasted scallops. Happy Hour is from 5 to 6 p.m., daily. 72 S. Glenwood, Jackson 307-200-7766 |


Located in Spring Creek Ranch with a majestic view of the Tetons, The Granary features a huge fireplace and comfy couches, making diners feel right at home. When you sit down with a glass of wine from the extensive wine list, you’re not going to want to leave. For dinner, try the elk tenderloin or the Scottish loch salmon. 1800 Spirit Dance, Jackson 307-733-8833 |


The Gun Barrel is situated in the Grand Teton Plaza with walls adorned with historic Jackson Hole hunting trophies; this place means business when it comes to big game cuisine. Even the 1800s-era buffalo coat worn by Hank Williams on the Lone Wolf album can be found here. Start your meal with the bison carpaccio—thinly sliced and drizzled with Dijon mustard—and end with the mixed game grill, a combination of elk steak, buffalo prime rib and a venison bratwurst. 862 W. Broadway, Jackson 307-733-3287 |


Haydens Post restaurant and bar prides itself on giving customers a taste of authentic Wyoming cuisine. This authenticity is reflected in a delicious Wyoming-based menu and its use of local ingredients. For lunch, go earthy with the bison burger and for dinner hit the waters with Fog River trout. In Snow King Resort 537 Snow King Loop, Jackson 307-734-3187 |


Step back in time at Jackson Hole Playhouse—bringing the community together with live shows and good food. The Playhouse also happens to live in the oldest building in Jackson (erected in 1915). The quirky Western performances aren’t the only attraction here, however; between laughs, help yourself to the Cuthbert trout almondine, baked with dill butter and topped with toasted almonds. 145 W. Deloney, Jackson 307-733-6994 |


In the mood for some American grub for the whole family? King’s Grill cooks cuisine de red, white and blue—hot dogs, burgers, sandwiches and fries. If you can’t decide what to order, try a grilled chicken sandwich with sharp cheddar and red onions. Beer and wine is also served along with a menu for the kids, making King’s Grill a place for the whole family. At Snow King Mountain 402 E. Snow King, Jackson 307-201-5292 |


The Kitchen serves eclectic small plates and entrees that are globally inspired. Try the signature Kitchen Burger—fried ramen noodles, kimchi, and ginger-ponzu aioli, served with nori goma fries, or the eatery’s menu mainstay and a local’s favorite: luxury shrimp. Finish off your meal with the warm, gooey and infamous cookie skillet. Sit on the outdoor deck, sip a cocktail and enjoy the stars. 155 Glenwood St, Jackson 307-734-1633 |


Noodle Kitchen brings Asian sensibilities to the Jackson Hole dining scene. This restaurant blends together Jackson’s unique cuisine with flavors from Thailand, Japan, China and Vietnam.


Please support keeping abortion safe and legal.

Moving to 140 N. Cache in September!

Choice Take away a woman’s right to choose and she’s left to take matters into her own hands.

IT’S PRO-CHOICE OR NO-CHOICE. Paid for by the KCR Coalition for Pro-Choice Kristyne Crane Rupert |

We believe that people should know where their food comes from & that it is important to enjoy food that is free of hormones, chemicals or other additives. We consistenly strive to use all organic ingredients across the board from produce, grains & flours to oils, cheese, nuts & condiments. We prepare nearly everything from scratch & specialize in allergry related concerns. We offer something for everyone from ‘meat & potatoes’ to vegan, vegetarian & raw.







On Monday, August 1st, 2016 voter registration for the Primary Election will close. If you are not registered to vote by 5:00 p.m. August 1st, you may only register while voting at the absentee polling site, or on Election Day at any Vote Center. The absentee polling site is located in the basement of the Teton County Administration Building at 200 S. Willow Street, and will be open Monday through Friday, 8:00 a.m. to 5:00 p.m., until August 15th, 2016. Please contact the County Clerk’s office for Vote Center locations on Election Day, or for any information regarding the August 16th, 2016 Primary Election and November 8th, 2016 General Election. Visit our website: | Email us at: | Or call: 307.733.4430

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Dining Listings

THE KITCHEN Build your own bowl with varying noodles, broth, toothsome sauces and your choice of protein (tofu, chicken, pork belly or beef). 945 W. Broadway, Jackson 307-734-1977 |


This family-owned restaurant bases everything they create on quality, not quantity. This is not only the case with the food, but also with service, as the employees are focused on the entire dining experience of each individual. The menu features an array of hearty burgers, such as the Wild West burger and the traitor burger. Liberty Burger was named one of the Best Burgers by Planet readers in The Planet’s Best of Readers’ Poll. 170 N. Cache, Jackson 307-200-6071 |


This restaurant and pub is located at the base of Snow King Mountain, making for a great place to dine in after recreating at the town hill. It is also a nice spot for drinking, eating and meeting new and old faces. Lift’s beer menu consists of myriad draft beers—everything from Guinness (Ireland) to Moose Drool (Montana)--to go along with half-pound burgers and sandwiches such as the delicious fat bastard burger—cheddar, Swiss, thick pastrami, sauerkraut and crispy bacon. 645 S. Cache, Jackson 307-733-0043 |


Lotus Café’s extensive menu items are made with natural and organic ingredients. The restaurant’s dishes are free of chemicals, hormones and additives. Enjoy an eclectic range of

dishes for breakfast,lunch and dinner, from fresh baked cookies and pastries (gluten free options included) to rice bowls and pizzas (also with gluten free options) to grass fed beef. Some local favorites include an array of salads, a raw bowl, elk lasagna with fresh Italian herbs and cheeses, and the chicken tikka masala, served with white basmati rice and papadum. 145 N. Glenwood, Jackson 307-734-0882 |

not feeling beefy, Million Dollar Cowboy Steakhouse has a prime selection of other menu items such as the Patsy Cline—bacon wrapped Idaho trout with fried green tomatoes and arugula pesto, and the arnold the pig—pork tenderloin with fennel cabbage slaw and German potato salad. 25 N. Cache, Jackson 307-733-4790 |


This Wilson staple is a log cabin-turned-restaurant that was featured on the Food Network show Diners, Drive-Ins and Dives. Host Guy Fieri raved about the hugely popular gourmet French toast made with banana bread. Apart from other griddle options, Nora’s features tasty country style breakfasts and creative dishes. Their juevos rancheros and bloody marys have long been talk of the town. 5600 W. Hwy. 22, Wilson 307-733-8288 |

A repeated winner in Planet Jackson Hole’s Best of Jackson Readers’ Poll, Local’s dining room and bar are always lively. Try the signature Local burger or buffalo burger, both made from local and entirely natural meat. Other favorites include the crispy pork shank and roasted Idaho trout. Additionally, Local features a massive menu of on-tap beers, specialty cocktails and imported wines. 55 N. Cache, Jackson 307-201-1717 |




Not surprisingly, the main attraction at Macphail’s Burgers is, in fact, the burgers. The Macphail burger is presented with traditional elements like a thick patty, toasted bun and fresh cut fries. Not in the mood for a burger? Macphail’s also serves cheesesteaks and hot dogs for the indiscriminate. 399 W. Broadway, Jackson 307-733-8744 |

If golf, tennis, or skiing has worn you out, The Pines Restaurant is a great place to sit down and dig in. Try a salad, like the chop or the petite cobb salad with chicken or shrimp. The Pines also serves large, hot, savory sandwiches such as the smoked brisket sandwich and the Teton melt—herbed tuna salad on grilled sourdough and Swiss or cheddar cheese. 3450 N. Clubhouse Rd., Wilson 307-733-1005 |



At this popular steakhouse we would be crazy if we told you to not order a steak. The fact is that their steaks are fantastic, especially the 10 oz. flat iron and 18 oz. rib eye. However, if you’re

Come together at Rendezvous Bistro, a fusion of French and American cuisine where locals and celebrities alike flock to. The Bistro, celebrating 15 years in 2016, was the first among the

Fine Dining Restaurant Group, which includes Il Villaggio Osteria, Bin22, Q Roadhouse, The Kitchen and Bodega. As far as food goes, there is really no wrong way to go about it—the raw bar includes fresh oysters, the steaks are grilled to perfection and the French fare is seemingly transported right from a Marseille corner cafe. 380 S. Broadway, Jackson 307-739-1100 |


Located in the National Museum of Wildlife Art, Rising Sage Cafe is just minutes away from Jackson. The restaurant and museum offer spectacular views of the Elk Refuge and the Gros Ventre mountain range. Treat yourself to a selection of Rising Sage’s numerous sandwiches, wraps or grill items. In National Museum of Wildlife Art 307-733-8649 |


Sure, resorts and spas provide professional massages, soothing steam rooms, breathtaking views, and other amenities, but Rustic Inn Bistro’s dining experience is just as relaxing and invigorating. Begin with the trout chowder, progress to the chicken Veracruz and wash it all down with one of the endless fine wines available. 475 N Cache St, Jackson 800-323-9279 |


Q Roadhouse and Brewing Company won gold in the Planet Jackson Hole’s Best of for Best Local Food/Drink Producer, and for a good reason. With a menu serving numerous beers on draft and an endless wine menu, you will without question find your type of beverage. Start off with the spicy buffalo chicken wings and salad made with local greens. Next, go for the Wyoming flat iron steak and end with the peanut butter crunch cake. Q also has an expansive lawn for the kids and a menu for little ones too. 2550 Teton Village, Wilson 307-739-0700 |




Serving continental cuisine, there’s a reason Snake River Grill, or The Grill, as its affectionately known by locals, wins gold each year as Jackson’s Best Restaurant in The Planet’s Best of JH Readers’ Poll. From its steak tartare pizza to pan fried vegetarian goyza dumplings to the wild game Korean hot bowl, the Grill’s menu aims to please all palates, and its service is top-notch. 84 E. Broadway, Jackson 307-733-0557 |




Owner Peter Stiegler’s mission is to bring the tastes of his native Austria to Jackson Hole. Established in 1983, Stiegler’s Restaurant has changed little in more than 30 years of operation, serving authentic eastern European cuisine in a quiet and inviting restaurant. A favorite from the menu is the Bratwurst Fest, a combination of veal and pork brat, sauerkraut, authentic red cabbage and kartoffelsalat. 3535 Teton Village Rd., Wilson 307-733-1071 |


The menu at StreetFood @ the Stagecoach is inspired by popular street food from across the globe—tacos, burgers, falafels, gyros, and more. After a day biking, hiking or skiing Teton Pass, stop in for the lamb burger with mint and feta or the chicken tinga tacos. Truffle fries are an encouraged accoutrement. 5755 WY-22, Wilson 307-200-6633 |


Established in the 1920s, Sweetwater’s ambience is Old West at its best. With a large and diverse menu, this log cabin eatery is a great place to eat for lunch or dinner. Try the blackened chicken salad with feta herb dressing or a pork belly burger. Dinner entrée options abound from elk and ribs to fish and vegetarian soufflés. 85 King, Jackson 307-733-3553 |



Trio is a stylish, intimate restaurant that seems like it was plucked from a large metropolis. The buffalo tenderloin, the crab capellini and the prosciutto and asparagus pizza are just a few gems off this menu. Don’t forget to order a blood orange margarita and Trio’s infamous waffle fries—voted the best in Jackson Hole by PJH readers in The Planet’s Best of readers’ poll—served with bleu cheese fondue, scallion and pepper. 45 S. Glenwood, Jackson 307-734-8038 |



The Virginian Restaurant in Jackson delivers killer country style breakfasts at reasonable prices. The pancakes and French toast are thick and crispy on the edges. For a healthy treat, order


JULY 20, 2016 | 33

Western character and history abounds at the Silver Dollar. The grill’s Western-themed dishes feature fresh vegetables and local meats. Try the Rocky Mountain elk short ribs, the dry-aged burger or the delicious ribeye steak. Accompany your entree with a killer cocktail or a glass of wine from their extensive wine list. In The Wort Hotel 50 N. Glenwood, Jackson 307-732-3939 | silver-dollar-bar This local brewpub isn’t about more beer, it’s about better beer—Snake River Brewery is a two-time winner of Small Brewery of the Year and numerous other awards for the beers that



Have a beer, grab a slice and watch a game at this authentic American grill and beer haven. To start off your visit, Sidewinders has a great combination of craft beers, specialty drinks and wine-by the glass or bottles to choose from. After a drink (or a few), munch on a Reuben, BBQ brisket, or a specialty burger. Don’t skip the Sidewinders stuffed pretzel. 945 W. Broadway, Jackson 307-734-5766 |

flow from its taps. The establishment also packs a mean punch when it comes to its food, try the California pizza or the roper with house-smoked brisket, juicy bacon, caramelized onions and horseradish. Snake River is kid friendly, too. 265 S. Millward, Jackson 307-739-2337 |


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Dining Listings

KING SUSHI a delicious egg-white omelet, then wreck your good intentions with a side order of crispy bacon. Bring the family and take a few minutes gazing at all the old photos that adorn the Virg’s walls. 740 W. Broadway, Jackson 307-733-4330 |


Wild Sage is all about making delicious food using local ingredients. Whether it be their organically grown fruits and vegetables or local meats, everything at Wild Sage is natural and delicious. With a 32-seat gathering room, Wild Sage has the perfect dining environment—not too big and not too small. In Rusty Parrot Lodge 175 N. Jackson, Jackson 307-733-2000 |


This restaurant and hotel is in the heart of Jackson Hole near Town Square. The menu includes small plates, such as scallops and sliders and steak, chicken and fish entrees. On top of the great food, White Buffalo has a large wine menu featuring world-class wine options. 160 W Gill Ave, Jackson 307-734-4900 |


Bon Appe Thai is dedicated to making the authentic Thai food. Its long list of options, from pad Thai to an array of curries, will not disappoint. And the egg roll’s here are seriously hard to beat. 245 W. Pearl, Jackson 307-734-0245 |


An extensive menu and buffet of familiar Chinese fare, from sesame and orange chicken to dumplings, spring rolls and fried rice. 826 W. Broadway, Jackson | 307-734-8988


Enjoy delicious traditional Japanese cuisine and inventive sushi for a great price. Try the chicken teriyaki or one of the restaurant’s many specialty items, like the shrimp tempura and the beef yankiniku. Wash it all down with a Sapporo or bottle of sake, or two. 265 W. Broadway, Jackson 307-733-9168 |


One of the hottest modern food trends is the marriage of Korean and American food. At Kim’s corner, this is exactly what you’ll find. From rice bowls to cheeseburgers, this cafe will undoubtedly satisfy your cravings. With a menu friendly to all ages, Kim’s corner is also family-friendly, comfortable atmosphere to grab a bite. 970 W. Broadway or Snow King Center 307-413-8331 |

affordable menu with Chinese food mainstays from lo mein and stir fries to veggies. 340 W. Broadway, Jackson 307-734-9768 |


Sudachi champions its use of fresh, sustainable ingredients, its heady cocktails, and an inviting environment, all creatively conceived and presented. The sosaku inspired menu best exemplifies this mantra, a type of Japanese cooking that uses minimal ingredients. Try the kanpachi from the sosaku selection, which is a platter of shoga, delicious scallions and ponzu sauce. 346 N. Pines Way, Wilson 307-734-7832 |


Voted Best Sushi by Planet Jackson Hole readers in the 2016 Best Of Jackson Hole readers’ poll, King Sushi offers a thoughtful, eclectic menu of sushi, sashimi, rice bowls, and more. Order a spicy margarita and take a seat on the cozy eatery’s outdoor deck while you sample Jason King’s delicious creativity. 75 S. King Street, Jackson 307-264-1630 |

For more than a decade Teton Thai has been serving delicious, authentic Thai food in Jackson. The contingent of Thai women in the kitchen dishes up memorable plates from duck curry to tom yum goong. Wash it all down with a spiked Thai iced tea and spicy margs on Teton Thai’s patio at Teton Village. 7342 Granite Rd, Teton Village 307-733-0022 | And 32 Birch St., Driggs, ID 208-787-8424 |




Jacksonites everywhere mourned the closing of Nikai last winter. Luckily it was only a temporary tragedy and the eatery reopened its doors a few months ago. A local’s favorite for its vast array of sushi rolls, its piquant scallop shooters, decadent coconut margaritas, and a long list of other delights, Nikai is a JH culinary staple that is hopefully here to stay. 225 N. Cache, Jackson 307-734-6490 |


Whether dining in or taking out, this Chinese restaurant has your number. Made with fresh ingredients, Ocean City boasts an

Inspired by the tastes of Asia, Teton Tiger is where Thailand, China and Korea come together in fusion dishes married to local ingredients. This Jackson restaurant’s extensive beer and wine list pairs nicely with dining options such as the lamb vindaloo—a combination of Utah grown lamb cooked in Portuguese style stew with ginger and spices topped on a pile of rice. Teton Tiger’s cocktail is on point too. Follow them on Instagram for daily drink and food specials. 165 Center, Jackson 307-733-4111 |


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Dining Listings

This award winning Thai brewpub offers American-influenced Thai food as well as traditional Thai, accompanied with a long list of beer options. Thai Me Up is the ideal place to fill your mouth with a curry dish, a bowl of noodles or a bacon egg cheeseburger, while sampling some of the best local and regional brews around. 75 E. Pearl, Jackson 307-733-0005 |


Thai Plate in Jackson focuses on flavorful dishes highlighting the spices and herbs that grow in Thailand’s unique climate. The restaurant’s lunch menu features fare such as pad thai and drunken noodles for around $14. The tasty gang ped curry comes with your choice of meat or tofu, plus bell pepper, zucchini, in a creamy red curry sauce. 135 N. Cache, Jackson 307-734-2654 |


Sample some tastes of Italy here in Wyoming. Bin 22 is a Mediterranean inspired tapas restaurant, wine bar, bottle shop and Italian grocer all in one. The restaurant offers small plates and appetizers—don’t skip the Spanish salad or charred baby octopus— along with a unique selection of wine that you can buy by the bottle to accompany your meal or to drink at home. The market also sells homemade pastas, cheeses, meats and toothsome deserts, read: House-made ice cream cookie sandwiches. 200 W. Broadway, Jackson 307-739-9463 |


Located in Hotel Jackson, Figs is a great place to relax and enjoy a friendly and comfortable atmosphere, all while enjoying authentic Mediterranean food. Figs restaurant and bar stresses the importance of local and fresh ingredients in everything they make, whether it be the locally crafted beers or the delicious food. Order a round of mezze, or shared plates, which include falafel, lamb kibbeh and garlic soup. In Hotel Jackson 120 N Glenwood St, Jackson 307-733-2200 |


El Abuelito restaurant is known for its Mexican and Southwestern cuisine in a funky, boisterous and colorful atmosphere. People keep coming back for the zuisa enchilada, a chicken enchilada topped with a generous dose of chili verde sauce and a sample of sour cream. Wash it down with one of El Abuelito’s imported beers or tequilas, and save room for flan for dessert. 385 W. Broadway, Jackson 307-733-1207 |


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Much like Jordan and Pippen complimented each other on the basketball court, tacos and tequila go hand-in-hand in Mexican eateries. Find both of these Mexican delights at Hatch—the house made corn tortillas add to the authenticity of the seared Yellowfin tacos (fresh avocado, jalapeno, pico de gallo), or the bison sausage a la plancha (poblano chiles, red onion, red pepper, salsa verde and homemade tortillas). Don’t skip the spirit of agave—a trio of blancos, reposados and anejos. 120 W. Broadway, Jackson 307-203-2780 |



Established in 1969, Merry Piglets is one of the oldest—if not the oldest—Mexican and Tex Mex eatery in Jackson Hole. Merry Piglets has humble beginnings as a small taco shop in town square and now lives at 160 North Cache. Since then the menu has expanded, and so too have the flavors, which include favorites like the shrimp

and jack cheese quesadilla, rice bowls, a green chile burrito, killer queso dip and monster sized margs. 160 N. Cache, Jackson 307-733-2966 |


Planet readers in the Best of JH Readers’ Poll voted Pica’s for serving up the Best Margarita. You be the judge. The casual eatery was also featured on the Food Network’s program On the Road and Guy Fieri’s Diners, Drive-Ins and Dives. As far as the fare goes, try the hanger steak, served with fresh cilantro, garlic, jalapeno and house made chilaquiles, or the chicken mole. 1160 Alpine, Jackson 307-734-4457 |


An under-the-radar Mexican restaurant moments from town square that serves up behemoth burritos, delicious tacos and authentic guacamole, to name a few of its menu items. Order at the counter and grab a seat outside. 65 South Glenwood St., Jackson | 307-734-5407


Tacos, tequila and… need we say more? El Tequila’s menu offers more than just T&T and it’s conveniently located on West Broadway (also conveniently located next to The Planet’s office). 545 W. Broadway, Jackson | 307-264-1577


Voted by Planet readers for serving one of the Best Pizzas in The Planet’s Best of JH readers’ poll, Artisan Pizza specializes in thin-crust, wood-fired pizzas and calzones. Options run the gamut from traditional Margherita or white pizza to the flavorful chicken pizza—served with Italian sausage, provolone and mozzarella. Wine and pizza pairings are encouraged. 690 S. Hwy. 89, Jackson 734-1970 |



Enjoy custom and specialty pizzas with both traditional and exotic toppings, from mushrooms to banana peppers and artichoke hearts. Domino’s also sernes up sandwiches, mild to spicy wings and sweet desserts. Best of all, they deliver. 520 S. Hwy 89, Jackson 307-733-0330 | jackson


If you’ve been to Pinky G’s you know why Planet readers voted it Best Pizza for four consecutive years. Pinky’s serves up New York style pizza, calzones, salads, wings, beer, cocktails, wine and more. Pinky’s also has specialty, build your own, and gluten free pizzas. Try the BBQ porky G’za pizza with pulled pork and barbecue sauce, or the powder hound, with buffalo mozzarella, Parmesan, ricotta, fresh chopped basil and a garlic infused olive oil base. Pinky’s delivers and it’s one of the only JH eateries open late, till about 3 a.m. 50 W. Broadway, Jackson 734-PINK |


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Made with fresh ingredients and baked in a stonehearth oven, Pizzeria Caldera’s Napolitana-style pizzas are all about that unique, chewy delicious dough. Some of their more popular pizzas include the funghi, porcellino and rucola. The pizzeria also serves wine and beer to wash down every cheesy, gooey bite. Happy hour is between 4 and 6 p.m. daily. 20 W. Broadway, Jackson 307-201-1472 |


For one of those “too cold to go out” nights in Jackson, order in a steamy pizza from Pizza Hut to keep warm. Along with delivery options, Pizza Hut offers carryout and buffet options with a variety of customizable pizzas, pastas, salads and wings. 180 Powderhorn, Jackson | 307-733-8550 jackson/012424


Infusing Mediterranean flavors into much of its menu, Osteria boasts inventive apps (bison carpaccio with granola), a salumi bar, housemade pastas, seasonal salads and rustic pizzas cooked in its wood stone oven. The expansive menu is full of buono Italian flavors from ravioli and risotto dishes to imported meats and cheeses. Enjoy a creative cocktail or vino from its carefully selected wine list that features grapes from across the globe. In Hotel Terra, Teton Village 307-739-4100 |


Located in the Alpenhof Lodge, the Alpenrose Restaurant provides classic French and Alpine fare in a warm and inviting setting. A following of faithful patrons appreciate the Alpenrose’s unique combination of good food, unpretentious service, nightly happy hour, and live music. Principal dishes include beef tenderloin medallions, braised lamb and juniper spiced antelope. In Alpenhof Lodge 307-733-3462 |


After a long day in the Tetons, reenergize at Gamefish restaurant and bar. Saddle up at the bar to numerous drink options or take a seat in the



JULY 20, 2016 | 37

Experience traditional Italian cuisine in a romantic atmosphere at this Jackson Hole eatery. Give the salsicce a whirl, served with penne, house made sausage, fresh tomatoes, peppers and mozzarella cheese. No Italian eatery is complete without an extensive, discerning wine list, and Nani’s has


Elizabeth Kingwill,


Calico serves Italian and American cuisine, combining the traditional cooking styles of Italy with American ingredients. Start with the bacon wrapped jumbo scallops served with fresh apples, arugula and basil vinaigrette, and end with the crispy eggplant Parmesan. 2650 Moose-Wilson Rd, Wilson 307-733-2460 |

that too. 242 N. Glenwood, Jackson 307-733-3888 |


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Dining Listings

PIZZERIA CALDERA restaurant serving Western favorites. For lunch, try the Idaho trout and crab cake sandwich, and for dinner the signature buffalo filet mignon served with purple Peruvian whipped potatoes. Save room for dessert, especially the chocolate mousse tower. In Snake River Lodge & Spa 7710 Granite Loop R 307-732-6040|


Located in the Four Seasons, The Handle Bar restaurant is a great ending to a taxing day of skiing, hiking and exploring the Tetons. The Teton Village pub features a collection of American and imported beers, whiskeys and provisions, as well as contemporary interpretations on classic American grub. Try the red quinoa burger, served with carrot and fennel salad, goat cheddar and arugula pesto. In Four Seasons Resort | 307-732-5157 the_handle_bar


Since 1967 Mangy Moose has been a Jackson Hole favorite for breakfast, lunch and dinner. The Moose prides itself in serving good food made from local ingredients at reasonable prices. Whether grocery shopping, wine shopping, dining in, or just grabbing a drink and appetizer, Mangy Moose has you covered. 307-733-4913 |


Soak in the sun at the base of the tram in Teton Village and enjoy a cocktail or beer with a slice of pizza, a salad or bar food with a Western twist. 307-739-2738 |


Enjoy a ride on the Bridger Gondola to access this mid-mountain eatery. Take in expansive views of the valley at Piste while sampling a menu comprised of locally sourced ingredients. Enjoy a drink and a small plate outside on The Deck @ Piste from 4:30 p.m. 307-732-3177 |


Situated in Teton Mountain Lodge and Spa, the Spur is right in the middle of the Village. With a fire-lit interior and dark wooden furnishings and walls, this eatery serves American fare like goat cheese and kale polenta, cedar planked salmon, and seared elk. Beverages range from local draft beer to creative house cocktails. The Spur’s executive chef, Kevin Humphreys, is consistently voted Best Chef by Planet readers in The Best of JH Readers’ Poll. In Teton Mountain Lodge 307-732-6932 |


Gulp down a margarita or order a quick taco or chips and guacamole at this food truck-inspired eatery at the base of the Bridger-Gondola.


With an inviting fireplace, an open kitchen and great views of Teton Village and Rendezvous Peak, Westbank Grill is a good place to let the time pass. If you’re there for breakfast, you won’t be disappointed with the brioche French toast or juevos rancheros. For dinner, try a regional meat entrees like the elk rack double chop or the cider glazed wild boar shank. Top it all off with wine from a large (25 wines by the glass) wine menu. In Four Seasons Resort | 307-732-5001 westbank_grill


Attached to the Pink Garter Theatre, The Rose, voted Best Bar by Planet JH readers, was conceived as a Prohibition-era cocktail bar. Now it also serves dinner with award winning chef Rene Stein at the helm. The menu changes each week depending on what local ingredients are available and the wine list features sustainable and

natural wines. On Wednesdays, a small number of diners can enjoy the Sub Rosa Chef’s Dinner—where guests dine in the kitchen while Stein prepares dishes and explains each plate. 50 W. Broadway, Jackson 307-733-1500 |


One of the last dive bars in the valley, the Stagecoach promises authentic Western company, strong drinks, Disco Night on Thursdays and live music, like the infamous Stagecoach Band, playing every Sunday. In the daytime, it’s a popular spot for a drink post-hike or bike on Teton Pass. 5755 W. Hwy 22, Wilson 307-733-4407 |


Saddle up to the bar, play pool, or sing karaoke at this Western flavored dive. Explore Wyoming history through various artifacts that adorn the Virg’s walls. Live music frequently happens on the weekends. 750 W. Broadway, Jackson 307-739-9891 |


Town Square Tavern is the place to watch a game, grab a bite, buy your favorite wine and beer or listen to local bands rock out. That’s right—it’s a sports bar, restaurant, liquor store and music venue all in one. 20 E. Broadway, Jackson 307-733-3886 |


Aspens is all about using fresh, local, organic ingredients to whip up quality food. This is evidenced in all its departments. Yes, Aspens is a deli, butcher, grocer and wine shop. If you’re not buying fresh meat or dairy, Aspens also sells hot and cold sandwiches,

such as a killer cheesesteak and turkey club. 4015 W. Lake Creek Dr., Wilson 307-200-6140 |


From sloshies and local brews to house-made bratwursts, fried chicken with panache, and wine by the bottle, this Teton Village grocer and mini eatery is a hot spot after a hike in the summer or powder slashing in the winter. 3200 W. McCollister | 307-732-2337


Creekside has it all: a market, deli and liquor store all in one. Whether you need snacks for the road, a hot sandwich, a greyhound sloshie, or supplies for a camping trip, Creekside has you covered. If you’re dining-in, build your own towering sandwich with all the fixings, grab a cookie, and take a sloshie to go. 545 N. Cache, Jackson 307-733-7926 |


Full Steam Subs feels more like a sammy spot in Philadelphia, New York or Boston. Sandwiches here come in half or whole sizes as well as a selection of gourmet hot dogs. Among the restaurant’s specialty sandwiches are the Old Faithful (roast beef, ham, turkey, muenster cheese), the Jackson Five (turkey, ham, pastrami, salami, pepperoni) and the classics, BLT and Italian. If you’re watching your carbs, make any sub on the menu a salad for the same price. 180 N. Center, Jackson 307-733-3448 |


Jackson Whole Grocer prides itself in its healthy and organic treats. Selling organic and local meats, dairy products, fruits and vegetables and more, you will find whatever your healthy heart desires. The cafe portion has a salad bar, coffee/ juice bar and liquor store. It also sells hot pizzas, sandwiches, build-your-own burritos, and fresh sushi. 975 W. Broadway, Jackson 307-733-0450 |


sandwiches as fast as humanly possible without skimping on the goods. 20 N. Jackson Street, Jackson | 307-733-4414


At Pearl St. Market, you’ll find a butcher and grocer section offering local meats (from the Robinson Family Farm Ranch in Bedford), dairy products and vegetables. You’ll also find a deli with myriad hot and cold sandwich options such as a Cubano and Parisian sandwich. They also have a build-your-own sandwich option with a wide selection of accoutrements. 40 W. Pearl, Jackson 307-733-1300 |


Quiznos in Jackson provides toasted sandwiches, soups and salads and has a delivery option, too. Offerings include traditional sandwiches such as the BLT, chicken sandwiches, and other specialty items such as the Baja, served with chicken, bacon, cheddar cheese and onions. 1325 S. Hwy. 89, Jackson | 307-733-0201 jacksonhole-83001


You know the score—Subway let’s you “eat fresh” with an array of sandwich accoutrements. Check out breakfast and a list of specialty menu items updated frequently. 520 S. Hwy 89, Jackson 307-739-1965 |


Located a half-block north of town square, The Bunnery is a casual restaurant and bakery that serves breakfast, lunch, and dinner during the summer. A favorite breakfast spot among locals, you can’t go wrong with the O.S.M. nutty pancakes or waffles and a fresh squeezed juice. Word to the wise: Don’t walk out the door without a slice of carrot cake. 130 N. Cache, Jackson 307-734-0075 |





New York City Sub Shop delivers on its promise of delicious subs made from savory meats and freshly baked bread. True to the classic New York style, this deli dishes up its tasty submarine

Located on the Westbank, this coffee shop and cafe offers a great view of the mountains, but even better coffee. Elevated Grounds has many coffee and other hot drink options, including its signature elevated brew—a regionally changing organic coffee option. However, coffee is not the only attraction at Elevated Grounds. Try one of its many hot panini options, all served on ciabatta bread with a side of mixed greens or chips. 3445 N. Pines Way, Ste. 102, Wilson 307-734-1343 | Elevatedgroundscoffeehouse. com

JULY 20, 2016 | 39

Founded by natural food lovers Trish and Bo Sharon, Lucky’s Market is the neighborhood grocer that offers—well, just about everything. Head to the deli section for a slice of pizza or a sandwich, or build a monster salad for a decent price. 974 W Broadway, Jackson 307-264-1633 |

With myriad coffee options, it’ll take a few visits before sampling all that Cowboy Coffee has to offer. But a true cowboy doesn’t stop at coffee. For breakfast, order the cowboy croissant— eggs, red peppers, bacon/sausage, cheddar and avocado on a croissant, or the skinny pig—grilled ham, swiss, egg, pesto and tomato on multi-grain bread. 125 N Cache St, Jackson 307-733-7392 |


From the chef owners of Trio and Local comes Local Butcher. This classic butcher shop and deli has all the standard cuts you’d expect: pork, chicken, beef, and lamb, plus house made sausages and cured meats such as Prosciutto di Parma. It’s a Shangri-La for carnivores. As far as the deli options go, Local Butcher offers specialty sandwiches such as the smoked reuben panini or muffaletta. 50 W. Deloney, Jackson 307-203-2322 |


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Dining Listings


This organic coldpressed juicery stresses the importance of using only organic and natural ingredients in its products. Healthy Being Juicery freshly presses juice every day, but this Juicery doesn’t stop at juice—it also serves healthy raw food options from lunch specials to dessert (try the raw Twix bar). 165 E Broadway, Jackson 307-200-9006 |


Want a taste of the world from a coffee standpoint? This is what Jackson Hole Roasters is all about. Coffee options come from just about everywhere—Africa, Central America, Asia, Indonesia and South America. Pair your java with a breakfast sandwich like the up an’ at’em—eggs, cheddar, lettuce, tomato and your choice of meat. Have a fresh salad or sandwich for lunch. 50 W. Broadway, Jackson 307-200-6099 |


Wake up at Pearl Street Bagels with a coffee and a bagel slathered with your choice of eight delectable cream cheeses, peanut butter, honey or jam. For lunch, build your own sandwich with tasty meats and fresh veggies. While the main attraction at Pearl Street is the bagels and sandwiches, don’t sleep on its coffee. These folks don’t mess around when it comes to caffeine. 145 W. Pearl, Jackson | 307-739-1218 And Pearl Street Bagels - West 1230 Ida Dr, Wilson 307-739-1261 |


Picnic is one of Jackson’s most popular new breakfast and lunch spots, and for good reason. For breakfast, try the biscuit egg sandwich or SRF pork and eggs toast. For lunch, order one of its hot or cold sandwiches like the caprese or smoked elk brat. Picnic also has a wide selection of wines and cocktails as well as coffee

and tea. Also, with pre-packaged salads and sandwiches, you can have a Picnic anywhere. 1110 Maple Way, Jackson 307-264-2956 |


Pastry chef and master chocolatier Oscar Ortega’s passion for desserts is apparent in every creation he makes, combining beautiful presentation with tastes found nowhere else. His works of art have been recipients of numerous awards and accolades— he himself being named a top 10 pastry chef in the United States. Digging into the bonbons, cakes or gelato might feel like desecration of art, but your taste buds will thank you. 150 Scott Lane, Jackson 307-734-6400 |


Offerings at Dairy Queen include prepared ice cream cakes, the world famous “Blizzard” above-the-rim shakes and hearty burgers. Indulge on the artisan style chicken bacon sandwich with a chocolate dipped cone to boot. 575 N Cache St, Jackson 307-733-2232 |


Haagen Dazs has become a household name thanks to its flavors and distinguishable creamy texture. Satisfy your sweet tooth with an endless selection of ice cream, gelato, bars, frozen yogurt and sorbet. 90 E Broadway, Jackson 307-739-1880 |



Bread Basket of Jackson Hole is your one stop for freshly baked breads, cakes and sweets. In addition to the baked goods, Bread Basket features a selection of sandwiches (meat and vegetarian) as well as salads. For a quick lunch, try a turkey and Swiss Croissant, served with lettuce, tomatoes, fresh avocados and spicy jalapenos. 185 Scott, Jackson 307-734-9024 |

Moo’s is a throwback to old ice cream parlors when ingredients were simple and folks at the cash register knew your name. Moo’s is all about making delectable ice cream and sorbet with natural and organic ingredients. Ice creams are all made from organic cream and sorbets contain 99 percent organic fruit with only 1 percent cane sugar. 110 Center, Jackson 307-733-1998 |



If you have never seen artistry through sweets, CocoLove is where you must go. Another spot by Master Chocolatier Oscar Ortega, named by Dessert Professional Magazine as one of the Top Ten Pastry Chef in America, CocoLove offers rich and scrumptious viennoiserie (baked goods made from yeast-leavened dough), creamy gelato and petite gateaux (small chocolate cake with mellow filling, served with vanilla ice cream). Try the hot chocolate too. 53 N. Glenwood, Jackson 307-734-6400 |

This bakery and cafe offers a wide array of pastries and desserts, including perfectly flaky croissants, and breakfast and lunch dishes. Try bread pudding French toast or an herbed farm fresh omelette for breakfast. For lunch try the Schnitzel-wich (crispy pork, sauerkraut, cherry pepper, pickle and dijonnaise). Enjoy coffee, tea, wine and cocktails, too. 165 E. Broadway, Jackson 307-734-1700 |

Over 150 Beers, Craft Ciders, Music & More BUY TICK






















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42 | JULY 20, 2016


Dining Listings YIPPY I-O CANDY CO.

Dig deep within, find the inner kid in you and enjoy the sugar rush at Yippy I-O Candy Co. in Jackson. The walls are adorned with nostalgic posters and tin signs, while the candy literally flows over barrels across the store. Yippy I-O has an enormous collection of fudge, truffles, popcorn, chocolates, salt water taffy, as well as specialty items such as huckleberry products unique to Jackson. 84 E. Broadway, Jackson 307-739-3020 |


200 W. Broadway | 307-739-9463


3200 W. McCollister | 307-732-2337

BUD’S EASTSIDE LIQUOR 582 E. Broadway | 307-733-1181


974 W. Broadway 307-733-0450 |

LIQUOR DOWN SOUTH MARKET AND WINE SHOP 4125 US-89, Jackson | 307-200-6103

THE LIQUOR STORE/THE WINE LOFT 115 Buffalo Way | 307-733-4466

MANGY MOOSE MARKET & CELLARS Mangy Moose Bldg. | 307-734-0070


832 W. Broadway | 307-733-8888

SIDEWINDER’S WINE, SPIRITS AND ALE 945 W. Broadway, Jackson | 307-734-5766


1425 US-89, Jackson | 307-733-8908


5755 W. Highway 22, Wilson | 307-733-4590

VIRGINIAN LIQUOR STORE 750 W. Broadway | 307-733-2792

WESTSIDE WINE & SPIRITS In The Aspens | 307-733-5038


Bangkok Kitchen in Driggs, Idaho, prides itself on serving authentic Thai food. Make sure to get there between 11 a.m. and 4 p.m. for the $9 lunch special (available everyday of the week). Try the green curry—spicy curry with bell peppers and basil in coconut milk. 220 N. Main St. | 208-354-6666


Big Hole BBQ’s authentic Southern fare makes the drive worth it. Take a seat on the enclosed patio and dig into Big Hole’s creamy mac n’ cheese or mini sliders, then finish with a rack of ribs, pulled

pork sandwich or the creative barbecue tacos. 22 W. Center St. 208-270-9919 |


The pride of Brakeman American Grill are the burgers cooked to perfection, plated with fresh ground beef, double patties, toasted buns and generous portions to keep you satiated for the entire day. The grill is a mecca for burger. 27 N. Main St. | 208-787-2020


Right in the heart of the Teton Valley in Driggs, Idaho, Forage Bistro and Lounge is a local favorite that serves up hot gourmet sandwiches and a mean burger. Try the house smoked duck Reuben or the juicy lamb burger. If you are in for breakfast, try the Forage Breakfast—2 eggs, meat, forage home fries and local 460 wheat bread. 285 Little Ave., A 208-354-2858 |


Since 1988, Grand Teton Brewing has been brewing its signature handcrafted beers served year round. It also have a seasonal series of beers such as the Trout Hop and Pursuit of Hoppiness. Try the Bitch Creek Ale, one of their most popular signature beers. Also, if interested, Grand Teton does daily tours of the brewing facility. 430 Old Jackson Hwy. 208-787-9000 |


Grumpy’s is a small, cozy tavern open solely during the warmer months of the year. Customers enjoy the casual atmosphere of the bar that includes high definition TV’s, inexpensive drinks and bar fare, and the ice-breaking bras and panties that hang from the ceiling. The food at Grumpy’s features specialty burgers such as the signature big mike as well as Vienna beef hot dogs, and salads. Also enjoy imported and domestic beer from the tap. 37 S. Main, Victor, ID 208-787-2092 |


Located in the Teton Springs Lodge and Spa, at Headwaters Grille you can enjoy a great meal after a long day golfing, hiking or fishing. Dine in the casual bar, the spacious and cozy dining room or the outdoor patio. Headwaters is open every day of the week during the summer months. In Teton Springs Lodge & Spa 10 Warm Creek Ln, Victor, ID | 208-787-3600


This bar and restaurant is known by locals for its great food and live music. If you are looking for a place to hang out, have a beer and/ or meal and listen to live bands rock out, Knotty Pine is your place. Since the mid 1960s, Knotty Pine has been continuously raising the bar for the live music venue in the Rocky Mountains. Some of the menu favorites include their fish-n-chips, bison meatloaf and the Teton pasta. 58 S. Main St., Victor, ID 208-787-2866 |


This place is everything a sports bar should be: inexpensive, unassuming and chock-full of regulars. People swear by the mountain man biscuits and gravy for breakfast and the handpattied bison burger for later in the afternoon. Also stop in and enjoy a ball game or two over O’Rourkes daily lunch and dinner specials. 42 E. Little Ave, Driggs, ID | 208-354-8115


For a night out with great food and drinks, make your way to Royal Wolf. This popular local hangout in Driggs has a massive menu including draft beers, wine, spirits, specialty cocktails and of course, food. For lunch or dinner, try their buffalo chicken sandwich or their pork tenderloin pasta. 63 Depot St, Driggs, ID 208-354-8365 |


Located in the heart of Victor, Scratch is where you’ll find some of the best gourmet food in Idaho. For starters try the barbequed pork quesadilla or field greens salad. If you’re dining in for dinner give the jerk grilled chicken a try—Island seasoned grilled chicken breast with imported prosciutto and gruyere and topped off with house jerk sauce. Breakfast here is the stuff of legend. 185 W. Center St., Victor, ID 208-787-5678 |


Don’t let the rustic exterior fool you—Spoons Bistro dishes up some fine food. Dine inside the colorful restaurant or enjoy the breeze out on the patio. Patrons of Spoons swear by the fried oysters that are plated with hand-cut fries and apple slaw, as well as the black and blue burger with bacon, blue cheese and garnish smashed between an English muffin. The long-as-your-arm wine list includes a selection of red and whites, sauvignon blancs, merlots and pinot noirs. 32 W. Birch, Victor, ID 208-787-2478 |


At Victor Emporium, the favorite it’s albout old fashioned shakes andsoda fountain. All shakes are made thick and creamy. The signature here is of course the Huckleberry shake. Sip your shake while you browse their wide selection of shoes, outdoor wear, other huckleberry products and beer. 45 S. Main St., Victor, ID | 208-787-2221


West Side Yard is a gastropub featuring 31 imported and domestic draft beers headlined by Odell’s Cutthroat Porter. All the pub fare is made from scratch, and one of the most popular items is found on the appetizer section of the menu. Mary’s little friends are delicate lamb ribs cut apart, braised for eight hours in Wildlife Brewing’s Bison Brown Ale, basted in a braising jus and grilled. 31 W. Center, Victor, ID | 208-787-5000


Situated in the Driggs-Reed Memorial Airport in Driggs, Idaho, Warbirds Cafe offers a memorable dining experience. At Warbirds you’ll find a full bar as well as a wine list and specialty cocktail menu. If you are there for dinner, try the smoked trout platter or the Burgundy marinated lamb chops. Live music happens sometimes too. 675 Airport Rd., Driggs, ID 208-354-2550 |


Wildlife Brewing & Pizza arose from humble beginnings in the early 2000’s, selling growlers and takeout pizza before expanding into the seated dining pub you see today. The brewery’s premier beers are the Point It! Pale Ale and the award-winning Mighty Bison Brown Ale, both excellent choices when paired with one of Wildlife’s many gourmet pizzas. The creative pies include the tear-inducing Flamethrower, topped with spicy tomato sauce, pepperoni, hot Italian sausage, jalapenos and drizzled with hot sauce. 145 S. Main St., Victor, ID 208-787-2623 |

n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207 n Free Public Stargazing 9:30pm, Rendezvous Park, Free, 307-413-4779 n Laney Jones and the Spirits 9:30pm, Mangy Moose, $7.00, 307-733-4913 n Friday Night DJ featuring Mr. Whipple 10:00pm, The Rose, Free, 307733-1500 n Whiskey Dick & Gallows Bond 10:00pm, Town Square Tavern, Free, 307-733-3886


n Teton County Fair 7:00am, Fairgrounds, 307-7335289 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Women’s MTB Camp with Pro Rider Amanda Carey 9:00am, Grand Targhee Resort, 307-353-2300 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n 49th Annual Chicken Fry 12:00pm, At the intersection of Teton Village Rd & Highway 22, $10.00, n Concert on the Commons 5:00pm, Teton Village Commons, Free, 307-733-5457


n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Teton County Fair 7:00am, Fairgrounds, 307-7335289 n Coffee with a Ranger 7:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Yoga 7:00am, Teton Recreation Center, $8.00, 307-739-9025 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Toddler Gym 8:30am, Teton Recreation Center, $4.00, 307-739-9025 n Pottery for Preschoolers 9:30am, Art Association of Jackson Hole, $100.00, 307733-6379 n Driggs Digs Plein Air 10:00am, Downtown Driggs n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n Kinderclay 11:00am, Art Association of Jackson Hole, $100.00, 307733-6379 n Total Fitness 12:10pm, Teton Recreation Center, $8.00, 307-739-9025 n Pet Shop: Gr. 1 & 2 1:30pm, Art Association of Jackson Hole, $155.00, 307733-6379 n Murie Center Ranch Tour 2:30pm, Murie Center, Free, 307-739-2246 n Maker Monday’s 3:00pm, Valley of the Tetons Library Victor, Free, 208-7872201 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 $45.00, 307-733-5386

Daily pick-up and delivery service available. • 307-734-0424

JULY 20, 2016 | 43



n Screen Door Porch (duo) at Q Roadhouse & Brewing for Beer Brats & BBQ 5:00pm, Q Roadhouse & Brewing, Free, 307-739-0700 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Stagecoach Band 6:00pm, Stagecoach, Free, 307-733-4407


n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Teton County Fair 7:00am, Fairgrounds, 307-7335289 n JH Farmers Market 8:00am, Town Square, Free, 307-413-6323 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n Snow King Hill Climb 8:45am, SW Corner of Jackson Town Square, $35.00 - $45.00, 307-739-9025 n REFIT® 9:00am, Dancers’ Workshop, $10.00 - $20.00, 307-733-6398 n Women’s MTB Camp with Pro Rider Amanda Carey 9:00am, Grand Targhee Resort, 307-353-2300 n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n Habitat ReStore Donation Collections 10:00am, Grand Teton Plaza, Free, 307-734-0828 n Genealogy: Military Records 1:00pm, Teton County Library, Free, 307-733-2164 n Wild West Skateboard Contest Series 1:30pm, Driggs, ID 5th Street Skatepark, 307-733-6433 n Pre-Symphony Buffet 4:00pm, Alpenhof, 307-7333242 n Animal Adoption Center’s New Leash on Life 4:00pm, Snake River Ranch, $75.00, 307-739-1881 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 $45.00, 307-733-5386

n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Whiskey Experience 6:00pm, VOM FASS Jackson Hole, Free, 307-734-1535 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n Festival Orchestra: Cinematic Landscapes 6:00pm, Walk Festival Hall, $25.00 - $55.00, 307-733-1128 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 $65.00, 307-733-6994 n Cary Morin 7:30pm, Silver Dollar Showroom, Free, 307-732-3939 n JH Rodeo 8:00pm, Fairgrounds, $15.00 $35.00, 307-733-7927 n David Dorfman Dance Performance “Come, And Back Again” 8:00pm, Dancers’ Workshop, $25.00 - $55.00, 307-733-6398 n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207 n Chanman Roots Band 9:00pm, Bull Moose Saloon, 307-654-7593 n A-Mac DZ 9:30pm, Mangy Moose, $7.00, 307-733-4913 n DJ Capella 10:00pm, Town Square Tavern, Free, 307-733-3886 n Jameson Black Barrel Music Series presents Stormy Georjan w/ Isaac Hayden 10:30pm, Pink Garter Theatre, Free, 307-733-1500

We can help every foodie with well-earned food stains. From wine to mustard, Blue Spruce has your clothes covered!


44 | JULY 20, 2016



Poor Man’s Spa Retreat Two days on the river to rejuvenate weary minds and bodies without draining wallets. BY RYAN BURKE @wanaka11


f the traffic on town square has your anger button constantly illuminated or if your courtesy smile for tourists is starting to fade, then the poor man’s spa retreat might be right for you. All you need is a paddleboard, and relaxation waits just around the corner. The Four Seasons might have nicer towels, but the great outdoors is the only place that I know of with serenity on lock down. The “retreat package” that my “spa director,” Adam Connor, sold me on was a two-day overnight adventure that traversed the length of Jackson’s “Hole.” This “all inclusive” weekend launches from the Jackson Lake dam, traces the length of the Teton Range, and comes to a dramatic conclusion through the class 3 whitewater rapids of the Snake River Canyon. Looking it up on TripAdvisor, the reviews made the decision to sign up a no brainer. One customer stated, “the mud facials seemed like I was actually in nature” and another boasted that the water massage at Big Kahuna rapid “was to die for!!” I was

The author captured in two of his favorite poses during his ‘spa session’ on the Snake. still unsure of what to expect, however, as this was my first overnight paddle boarding adventure and the spa director acted suspiciously vague when asked how many miles we would be traveling each day. Pushing doubt aside, we shoved off on our tipsy vessels and attempted our best SUPvasana pose while breathing in the mountain air. I must say that any lingering doubts quickly disappeared as I lounged on the river banks during our first “tea time,” where the pointy bed of rocks surpassed the expertise of any acupuncturist. With the constant pressure for each adventure to be bigger and loftier than the one before, Jackson locals face severe stress. So a weekend “away” may be the best solution to the gas pedal lifestyle of a summer in the Teton Range. Granted, a two-day trip means trying to paddle around 40 miles per day, but in comparison to the vertical world this trip will seem like a rest day. If the itinerary doesn’t seem intense enough, however, the whisky liver cleanse or giardia colonic are both options on the spa’s menu. But for most, sleeping under a starry canopy is enough to take melt away worries. As we passed under the shadow of the Grand Teton, time seemed to slow and whether we made it another mile or 20 didn’t matter. Meandering down the river past Dornan’s and then into Wilson, we saw the sun suspended in the same spot as we hopped from one bliss bubble to the next. Silence then became the keynote speaker of the retreat, as we tied up our vessel next to cow patties and willow trees. Lying down on our five star water beds, we were reminded that camaraderie and nature are always the

best remedy for stress, as we were rocked to sleep by the sound of the passing waves. On the second day, the retreat really started to take shape as we put on our wetsuits and headed towards the whitewater. First, however, to prepare we lathered on some essential oils of sulfur and exfoliated our skin in the scalding water from the local thermal pools. Then we set up our wind chimes and loaded up the “sounds of nature” playlist as we took a deep vinyasa breathe in expectation of what was ahead. In our less than stable vessels, any ripple appeared to be a torrent of angry water plotting to ruin our restful zen. In addition, we wanted to see if our yoga skills would transfer over to white capped waves, so we attempted to run the rapids upright. This didn’t go as planned and we were forced to accept that a “dry run” was totally out of the picture. The moving water then became our playground as we met the water gods head on and let the negative ions wash over us. After a few hours of scream therapy in the canyon, our retreat then came to a close at Sheep Gulch boat ramp. Pulling up to the edge, we both exchanged a look of appreciation, a silent eye movement that recognized the only guru you need is the river, and the price tag for any spa treatment should always be zero. Content and decompressed, we packed up the car and returned to the hustle and bustle of a Jackson summer. However, after spending two days on the river, our vision of the future had changed and we came back to the same congested world with a different attitude. PJH

daily roots offers grounding nourishment: whole foods that take us back to our roots with a modern convenience. Helping us nourish and heal from today’s processed foods. Inside the Music: Friends of Brahms ​Tuesday, 7pm at Walk Festival Hall in Teton Village. FREE One of the leading conductors of his generation, James Feddeck takes the stage as host. Joined by Festival Musicians, Mr. Feddeck explores the chamber music of Brahms, noting the composer’s contemporary influences.​ n Master Class with David Dorfman Dance 5:30pm, Dancers’ Workshop Studio 1, $25.00, 307-733-4900 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n Hootenanny 6:00pm, Dornan’s, Free, 307733-2415 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 $65.00, 307-733-6994 n David Cattani Duo 7:00pm, Mangy Moose, Free, 307-733-4913 n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207 n The Claypool Lennon Delirium 9:00pm, Pink Garter Theatre, $45.00 - $50.00, 307-733-1500



cool ways



1110 W. Broadway • Jackson, WY Open daily 5:00am to midnight • Free Wi-Fi

JULY 20, 2016 | 45

n Alive@5: Second Nature 5:00pm, Teton Village Commons, Free, 307-733-5898 n REFIT® 5:15pm, First Baptist Church, Free, 307-690-6539 n Bar J Chuckwagon Supper 5:30pm, Bar J, $25.00 - $35.00, 307-733-3370 n Covered Wagon Cookout 5:30pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Total Fitness 5:30pm, Teton Recreation Center, $8.00, 307-739-9025 n JH Shootout 6:00pm, Town Square, Free, 307-733-3316 n Town Pump Bouldering Series 6:00pm, Teton Boulder Park n Teton Trail Runners 6:00pm, Location Varies Check Schedule, Free, n Byron’s Guitar at Jenny Lake Lodge 6:00pm, Jenny Lake Lodge, Free, 307-733-4647 n The Ballad of Cat Ballou 6:30pm, JH Playhouse, $35.00 $65.00, 307-733-6994 n Inside the Music: Friends of Brahms 7:00pm, Walk Festival Hall, Free, 307-733-1128 n Bluegrass Tuesdays featuring One Ton Pig 7:30pm, Silver Dollar Showroom, Free, 307-732-3939 n Stackhouse 8:00pm, Mangy Moose, Free, 307-733-4913 n Nathan Dean 9:00pm, Million Dollar Cowboy Bar, $5.00, 307-733-2207 n Intrepid Travelers 10:00pm, Town Square Tavern, Free, 307-733-3886




n Fitness & Dance Classes All Day! 7:00am, Dancers’ Workshop, $10.00 - $16.00, 307-733-6398 n Teton County Fair 7:00am, Fairgrounds, 307-7335289 n Coffee with a Ranger 7:00am, Colter Bay Visitor Center, Free, 307-739-3594 n American Indian Guest Artist 8:00am, Colter Bay Visitor Center, Free, 307-739-3594 n REFIT® 8:30am, Dancers’ Workshop, $10.00 - $20.00, 307-733-6398 n Yoga 8:30am, Teton Recreation Center, $8.00, 307-739-9025

n Teton Plein Air Painters 9:00am, Outside, Free, 307733-6379 n Senior Tour and Walk at R Park 9:00am, Teton Recreation Center, $8.00, 307-739-9025 n Driggs Digs Plein Air 10:00am, Downtown Driggs n Historic Miller Ranch Tour 10:00am, National Elk Refuge, Free, 307-733-9212 n Toddler Time 10:05am, Teton County Library, Free, 733-2164 ext. 118 n Toddler Time 10:05am, Teton County Library Youth Auditorium, Free, 307733-2164 n Walking Tour of Jackson 10:30am, Center of Town Square, Free, 307-733-2141 n Chamber & Rotary to Host Candidate Forums 12:00pm, Snow King Resort Grand Ballroom, $20.00, 307733-3316 n Lunchtime Learning: Risky Images or Real Benefit? Radiology, Radiation and Kids 12:00pm, Teton County Library, Free, 307-733-2164 n Spin 12:10pm, Teton Recreation Center, $8.00, 307-739-9025 n Murie Center Ranch Tour 2:30pm, Murie Center, Free, 307-739-2246 n Writer 3:30pm, Valley of the Tetons Library, Free, 208-787-2201 n Covered Wagon Cookout 4:15pm, Bar T 5, $37.00 $45.00, 307-733-5386 n Zumba 4:30pm, Teton Recreation Center, $8.00, 307-739-9025

• Community Supported Fermentation (CSF) shares run throughout the entire year. Similar to a CSA, with the vegetables conveniently fermented and full of probiotics! • Fermenter’s Friend program runs throughout the summer, a prepaid amount allowing member share pricing on fermented vegetables at the People’s Market on the days you choose!


46 | JULY 20, 2016



Farmers Market Savoir-Faire How to get the most out of the summer market experience. BY ANNIE FENN, MD @JacksonFoodie


hat’s not to love about the farmers market? Instead of pushing a cart through the grocery store, we get to purchase food outside, in the fresh air. While we shop, we see friends and neighbors, and connect with the people who raise and grow our food. Depending on the market, there can be live music, hot coffee, cold beer, decadent pastries, and so many good things to eat. Farmers markets celebrate all things seasonal, local and sustainable. Now that we are all excited about heading to the markets, it’s a good time to brush up on farmers market etiquette. Maybe you haven’t considered how a good market shopper should behave, but I can assure you that the people behind the tables have put a lot of thought into it. Last summer, they saw some of us cut the line, sneak samples without asking, pick up every ripe tomato and squeeze it, and cause a small traffic jam while Instragramming their gorgeous display. Don’t worry—farmers market vendors don’t hold grudges. At least none of the ones I spoke with are still fuming about any of last summer’s regrettable behavior. In fact, they are very much looking forward to seeing you at their tables. But they would love it if you kept in mind a few basic rules of conduct before heading to the market with your dogs, family and friends, iPhones, double-wide strollers, and hundred dollar bills. DO: Come to the market prepared with plenty of bags, a cup for your coffee or beer, a sense of adventure, and lots of five, $10, and one dollar bills.

Top left: Ask what’s coming into season so you can plan to preserve and can; Italian prune plums have a short, sweet season. Top right: Get to the market early to score gorgeous Hole Eggs and antler dog chews. Left: Don’t squeeze the tomatoes—’You touch it, you buy it.’ Right: Jed Restuccia of Cosmic Apple Gardens is a farmers market fixture. DON’T: Hold up the line. Pay attention to where the line starts and where you are in this process. If you need to stop and chat at length with a friend, it’s best to forfeit your place in line. Your farmer depends on selling as much food as possible in the few hours allotted. Remember the Soup Nazi on Saturday Night Live? O.M.O.: Order, money, out. This motto translates beautifully at farmers market. DO: Ask for a sample. Vendors love nothing more than offering you a taste of their precious food. But don’t help yourself to that irresistible basket of raspberries, strawberries, blueberries, or cherries, calling it breakfast as you cruise through the stalls. Sampling is intended to help you choose what to buy. DON’T: Haggle over prices. Bartering may be acceptable at markets elsewhere around the country, but our local farmers don’t appreciate being told that their prices are higher than the vendor down the boardwalk. If getting the cheapest price is your objective, do a quick walk through and compare before you buy. Keep in mind that your farmers are not getting rich here at the farmers market. As Sloane Bergien, president of the Farmers Market board and owner of the Jackson Hole Farmers Market (by Twigs) reminds us: “This is not just a business. It’s a labor of love.” DO: Ask lots of questions. A huge benefit to buying food at the market is that you get to ask anything you want about how it was grown. Farmers and market vendors love to talk about what they do. Just be mindful of their time and be sure you are not holding up the line. Ask about a food you don’t recognize, how it was grown, and how to cook it. Find out what’s coming into season so you can plan meals for the next week. If you like to pickle, preserve, and make jam, find out which foods are at their peak of abundance so you can plan when to put them up. DON’T: Bring a shopping list. Plan your meals for the week by what is most abundant at the farmers market. Not only will this help support the farmers and avoid food waste, it ensures that you will be eating produce at its peak of flavor and nutrition. Scott Steen of Slow Food in the Tetons agrees.

“We would love it if everyone planned their meals based on what’s available at the farmers market,” he said. DO: Get on board with the People’s Market Zero Waste initiative. Thanks to Slow Food in the Tetons, which manages the People’s Market, disposable cups are now a thing of the past. Bring your own cup or buy one for $6 (fully refunded upon return). Vendors now serve food in reusable green plates and bowls. Don’t throw them in the trash — place them in the Zero Waste bus stations at the market. DON’T: Expect to get free food or deep discounts at the end of the market. Don’t assume you are doing a farmer a favor by hauling home end-of-market produce. Farmers Dale Sharkey and Jed Restuccia of Cosmic Apple Gardens have a plan for all that extra produce: it goes to CSA members, employees, Hole Food Rescue, and to feed their pigs. As Jed puts it: “I’d rather feed it to my pigs than sell it for less than it’s worth.” DO: Be nice. Be patient. Last week a scuffle between customers broke out over the heirloom tomatoes at the Cosmic Apple Gardens stand. Being nice may help you get a better price, too. More than one vendor admitted to rewarding good behavior with better pricing. “I can round up, or I can round down.” DON’T: Handle the merchandise. Don’t pick up every tomato and rub it against your nose before putting it back in the basket. Don’t stick your beak in the raspberries. If you let your children poke their fingers into the pies, be prepared to buy those pies. DO: Try something new at each market. Discover a new vegetable—hello hakurei turnips! Take a home a new condiment—have you tried the fermented plums at Maya Organics? Or learn about a new way to cook a familiar food, like the spatchcocked chicken at Purely by Chance. Farmers Andy and Sue Heffron lovingly raise a small flock of chickens over in Alta, Wyoming, which they sell whole or spatchcocked (with the backbone removed so it lies flat for grilling or oven roasting). Learn from the Heffrons how to roast or grill a whole bird, and how to spatchcock it yourself if you prefer.


Top left: Keep your eyes peeled for seasonal goodies like these squash blossoms. Top right: Discover a new favorite fermented food at Maya Organics. Left: Resist the urge to sample these juicy market blackberries. Right: Purchase a Purely by Chance chicken to make Lemon and Za’atar Spatchcock Chicken (recipe below). are the best customers—they are polite, wait their turn, and always ask before taking a sample,” a fruit vendor told me. Just be sure to keep a close eye on them so they don’t poke their little fingers into any pies. As it turns out, everything you need to know about farmers market etiquette, you already learned in kindergarten. Be nice. Be patient. Wait your turn. Don’t take things that aren’t yours. Bring a sense of adventure. See you at the markets.

Recipe: Lemon and Za’atar Spatchcock Chicken Thanks to Andy and Sue Heffron, farmers at Purely by Chance, I am all about spatchcocked chickens. By removing the backbone and breastbone, the bird lies flat, more skin is exposed to the heat, and it’s easier to cut into pieces than a whole, intact bird. They cook up faster than whole chickens, making them ideal for summer cooking. Andy roasts his chicken on the grill for about 45 minutes, but I prefer this quick oven method with a yummy pan sauce. Make your own za’atar (recipe in the Foodie Files archives at or use another spice mix that you like.

After delivering babies and practicing gynecology for 20 years in Jackson, Annie traded her life as a doctor to pursue her other passion: writing about food, health, sustainability and the local food scene. Follow her snippets of mountain life, with recipes, at and on Instagram @JacksonHoleFoodie.

JULY 20, 2016 | 47

Serves 4 1 3 ½-4 ½ lb. whole chicken, spatchcocked 1 ½ T. za’atar spice mix (a mixture of sesame seeds, sumac, oregano and salt) Grated zest of 2 lemons 1 garlic clove, chopped or passed through a garlic press 3 T. olive oil Kosher salt and freshly ground black pepper, to taste For the sauce: 3 garlic cloves, peeled and smashed Juice of 1 lemon Red pepper flakes

Let the chicken come to room temperature 30 minutes before cooking. Pat it dry with paper towels. Save the neck and breastbones to make broth later. Put a 12-inch cast iron skillet or other ovenproof skillet in the oven and heat to 425ºF. Combine the lemon zest, za’atar, and garlic on a cutting board and finely chop. In a small bowl, combine with olive oil and about 10 grinds of fresh pepper until it forms a paste. Loosen the skin under the drumsticks, thighs, and breasts by placing your fingers between the skin and the meat. Spread the paste evenly under the skin. Season the outside of the bird generously with salt, pepper, and a few more pinches of za’atar. Take the hot pan out of the oven and add 2 T. olive oil. Swirl it around and place the chicken skin side down in the skillet. Cook over high heat on the stovetop for 3 minutes. Transfer to the oven and roast for 25 minutes. To check for doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it is done. If not, roast for 5 more minutes. Transfer the chicken to a large plate and rest for 10 minutes while making the sauce. For the pan sauce, place the garlic and lemon juice in the cast iron pan with the chicken drippings and cook on the stove over high heat. Add a pinch of red pepper flakes. Scrape the bottom of the pan to loosen up the caramelized bits of chicken. Spoon any chicken juices that have released onto the plate into the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve. PJH


DON’T: Expect your farmer to diagnose your home gardening problems. The farmers I spoke with are willing to try to help, just not during a busy market with people waiting in line. Be mindful of their time and come back to talk to them later when they are not slammed with customers. DO: Take photos, just ask first. Not everyone enjoys being photographed while they are working. Make sure your photography session is not holding up the line. If you find a vendor you love, feel free to post a picture of them on social media. Be sure to tag them so they can share it too. Word of mouth advertising like this can really help them build a local following. DON’T: Be put off if the food is not labeled “Certified Organic.” Many small farms in our region follow organic practices even though they are not certified by the government. Feel free to ask a farmer about their growing practices — you may find they use criteria that are even more stringent than those of USDA. DO: Buy your meat at the farmers market. Ranchers that grow food in the valley are not just providing us with healthful, delicious meats, they are stewarding the land and open spaces that make Jackson Hole unique. Selling meat locally means they don’t have to ship their products out of the valley, saving precious resources, and helping their bottom line. If you don’t get to the farmers market much, bring a cooler and stock up on meat. Better yet, join one of the beef CSAs and get bundles of meat on a regular basis. DON’T: Bring your dog to the Jackson Hole Farmers Market on the town square, where they are no longer allowed. Well-behaved dogs on short leashes are still allowed at the People’s Market at the base of Snow King, but plenty of vendors told me they cause problems—they stick their noses in vegetable bins, pee on things, and disrupt people picnicking on the lawn. Don’t be the person with that dog at the market. DO: Offer up helpful suggestions to make the market better. The Jackson Hole Farmers Market on the town square always has a table staffed with board members and volunteers who would love to hear your input. At the People’s Market, visit the Slow Food in the Tetons booth to talk to the market’s managers. DO: Bring your children. Vendors love seeing kids at the market and turning them on to fresh, whole foods. “Kids


48 | JULY 20, 2016

@ SNow King




Take Out and Delivery 307.200.6544 Mon thru Sat 10:30am - 4:00pm 100 E. Snowking Ave. (between Ski Patrol & Ice Rink)


Large Specialty Pizza ADD: Wings (8 pc)

Medium Pizza (1 topping) Stuffed Cheesy Bread

$ 13 99

for an extra $5.99/each

(307) 733-0330 520 S. Hwy. 89 • Jackson, WY


A Jackson Hole favorite since 1965




2012, 2013 & 2014 •••••••••


$4 Well Drink Specials


SPECIAL Slice, salad & soda


TV Sports Packages and 7 Screens

Under the Pink Garter Theatre (307) 734-PINK •


daily. 832 W. Broadway, (307) 733-7901.



Korean and American style, from breakfast sandwiches, burgers, chicken tenders, Philly cheese steaks to rice bowls and noodles. Something for everyone! Open Monday through Saturday, 10:30 a.m. to 4 p.m. At base of Snow King between the ski patrol room and the ice rink. 100 E. Snow King Ave. Take out and Delivery: (307) 200-6544.

The deli that’ll rock your belly. Jackson’s newest sub shop serves steamed subs, reubens, gyros, delicious all beef hot dogs, soups and salads. We offer Chicago style hot dogs done just the way they do in the windy city. Open daily11 a.m. to 7 p.m. Located just a short block north of the Town Square at 180 N. Center Street, (307) 733-3448.


Local, a modern American steakhouse and bar, is located on Jackson’s historic town square. Our menu features both classic and specialty cuts of locally-ranched meats and wild game alongside fresh seafood, shellfish, house-ground burgers, and seasonally-inspired food. We offer an extensive wine list and an abundance of locally-sourced products. Offering a casual and vibrant bar atmosphere with 12 beers on tap as well as a relaxed dining room, Local is the perfect spot to grab a burger for lunch or to have drinks and dinner with friends. Lunch Mon-Sat 11:30am. Dinner Nightly 5:30pm. 55 North Cache, (307) 201-1717,

Serving the world’s most exciting cuisine. Teton Thai offers a splendid array of flavors: sweet, hot, sour, salt and bitter. All balanced and blended perfectly, satisfying the most discriminating palate. Open daily. 7432 Granite Loop Road in Teton Village, (307) 733-0022 and in Driggs, (208) 787-8424,

THAI ME UP Home of Melvin Brewing Co. Freshly remodeled offering modern Thai cuisine in a relaxed setting. New tap system with 20 craft beers. New $8 wine list and extensive bottled beer menu. Open daily for dinner at 5pm. Downtown at 75 East Pearl Street. View our tap list at 307-733-0005.


Napolitana-style Pizza, panini, pasta, salad, beer wine. Order online at

11am - 9:30pm daily 20 W. Broadway 307.201.1472

Featuring dining destinations from buffets and rooms with a view to mom and pop joints, chic cuisine and some of our dining critic’s faves!


Serving authentic Swiss cuisine, the Alpenhof features European style breakfast entrées and alpine lunch fare. Dine in the Bistro for a casual meal or join us in the Alpenrose dining room for a relaxed dinner experience. Breakfast 7:30am-10am. Coffee & pastry 10am-11:30am. Lunch 11:30am-3pm. Aprés 3pm-5:30pm. Dinner 6pm-9pm. For reservations at the Bistro or Alpenrose, call 307-733-3242.

THE BLUE LION A Jackson Hole favorite for 38 years. Join us in the charming atmosphere of a historic home. Ask a local about our rack of lamb. Serving fresh fish, elk, poultry, steaks, and vegetarian entrées. Live acoustic guitar music most nights. Early Bird Special: 20% off entire bill between 5:306:0pm, Open nightly at 5:30 p.m. Reservations recommended, walk-ins welcome. 160 N. Millward, (307) 733-3912, bluelionrestaurant. com.

CAFE GENEVIEVE Serving inspired home cooked classics in a historic log cabin. Enjoy brunch daily at 8 a.m., dinner nightly at 5 p.m., and happy hour daily 3-5:30 p.m. featuring $5 glasses of wine, $5 specialty drinks, $3 bottled beer. 135 E. Broadway, (307) 732-1910,

ELEANOR’S Enjoy all the perks of fine dining, minus the dress code at Eleanor’s, serving rich, saucy dishes in a warm and friendly setting. Eleanor’s is a primo brunch spot on Sunday afternoons. Its bar alone is an attraction, thanks to reasonably priced drinks and a loyal crowd. Come get a belly-full of our two-time gold medal wings. Open at 11 a.m.


LOTUS CAFE Serving organic, freshly-made world cuisine while catering to all eating styles. Endless organic and natural meat, vegetarian, vegan and glutenfree choices. Offering super smoothies, fresh extracted juices, espresso and tea. Full bar and house-infused botanical spirits. Open daily 8am for breakfast lunch and dinner. 145 N. Glenwood St., (307) 734-0882,

MANGY MOOSE Mangy Moose Restaurant, with locally sourced, seasonally fresh food at reasonable prices, is a always a fun place to go with family or friends for a unique dining experience. The personable staff will make you feel right at home and the funky western decor will keep you entertained throughout your entire visit. Teton Village, (307) 733-4913,

SNAKE RIVER BREWERY & RESTAURANT America’s most award-winning microbrewery is serving lunch and dinner. Take in the atmosphere while enjoying wood-fired pizzas, pastas, burgers, sandwiches, soups, salads and desserts. $9 lunch menu. Happy hour 4 to 6 p.m., including tasty hot wings. The freshest beer in the valley, right from the source! Free WiFi. Open 11:00 a.m. to 11:00 p.m. 265 S. Millward. (307) 739-2337,

SWEETWATER Satisfying locals for lunch and dinner for over 36 years with deliciously affordable comfort food. Extensive local and regional beer list. Lunch 11:30 a.m. to 2:30 p.m. features blackened trout salad, elk melt, wild west chili and vegetarian specialties. Dinner 5:30 to 9 p.m. including potato-crusted trout, 16 ounce ribeye, vegan and wild game. Reservations welcome. (307) 7333553.

TRIO Owned and operated by Chefs with a passion for good food, Trio is located right off the Town square in downtown Jackson. Featuring a variety of cuisines in a relaxed atmosphere, Trio is famous for its wood-oven pizzas, specialty cocktails and waffle fries with bleu cheese fondue. Dinner nightly at 5:30 p.m. Reservations. (307) 734-8038 or bistrotrio. com.




Good between 5:30-6pm • Open nightly at 5:30pm

733-3912 160 N. Millward

Make your reservation online at

A Jackson Hole favorite since 1965, the Calico continues to be one of the most popular restaurants in the Valley. The Calico offers the right combination of really good food, (much of which is grown in our own gardens in the summer), friendly staff; a reasonably priced menu and a large selection of wine. Our bar scene is eclectic with a welcoming vibe. Open nightly at 5 p.m. 2560 Moose Wilson Rd., (307) 733-2460.

MEXICAN EL ABUELITO Serving authentic Mexican cuisine and appetizers in a unique Mexican atmosphere. Home of the original Jumbo Margarita. Featuring a full bar with a large selection of authentic Mexican beers. Lunch served weekdays 11 a.m. to 3 p.m. Nightly dinner specials. Open seven days, 11 a.m. to 10 p.m. 385 W. Broadway, (307) 733-1207.

Trio is located just off the town square in downtown Jackson, and is owned & operated by local chefs with a passion for good food. Our menu features contemporary American dishes inspired by classic bistro cuisine. Daily specials feature wild game, fish and meats. Enjoy a glass of wine at the bar in front of the wood-burning oven and watch the chefs perform in the open kitchen.

Dinner Nightly at 5:30pm 45 S. Glenwood Available for private events & catering For reservations please call 734-8038




Breakfast, Lunch & Dinner ••••••••• Open daily at 8am serving breakfast, lunch & dinner.


PINKY G’S The locals favorite! Voted Best Pizza in Jackson Hole 2012, 2013 and 2014. Seek out this hidden gem under the Pink Garter Theatre for NY pizza by the slice, salads, stromboli’s, calzones and many appetizers to choose from. Try the $7 ‘Triple S’ lunch special.Happy hours 10 p.m. - 12 a.m. Sun.- Thu. Text PINK to 71441 for discounts. Delivery and take-out. Open daily 11a.m. to 2 a.m. 50 W. Broadway, (307) 734-PINK.


307.733.3242 TETON VILLAGE

HAPPY HOUR Daily 4-6:00pm


JULY 20, 2016 | 49


Jackson Hole’s only dedicated stone-hearth oven pizzeria, serving Napolitana-style pies using the freshest ingredients in traditional and creative combinations. Five local microbrews on tap, a great selection of red and white wines by the glass and bottle, and one of the best views of the Town Square from our upstairs deck. Daily lunch special includes slice, salad or soup, any two for $8. Happy hour: half off drinks by the glass from 4 - 6 daily. Dine in or carry out. Or order online at, or download our app for iOS or Android. Open from 11am - 9:30pm daily at 20 West Broadway. 307-201-1472.


Lunch 11:30am Monday-Saturday Dinner 5:30pm Nightly



145 N. Glenwood • (307) 734-0882

Hot and delicious delivered to your door. Hand-tossed, deep dish, crunchy thin, Brooklyn style and artisan pizzas; bread bowl pastas, and oven baked sandwiches; chicken wings, cheesy breads and desserts. Delivery. 520 S. Hwy. 89 in Kmart Plaza, (307) 733-0330.


Local is a modern American steakhouse and bar located on Jackson’s historic town square. Serving locally raised beef and, regional game, fresh seafood and seasonally inspired food, Local offers the perfect setting for lunch, drinks or dinner.


50 | JULY 20, 2016



Complete the grid so that each row, column, diagonal and 3x3 square contain all of the numbers 1 to 9. No math is involved. The grid has numbers, but nothing has to add up to anything else. Solve the puzzle with reasoning and logic. Solving time is typically 10 to 30 minutes, depending on your skill and experience.





$10 VOUCHER $5







$25 VOUCHER FOR $12.50



S hop local, Save big! OPEN



SUNDAY, JULY 24, 2016


10 Abbr. for an unfilled slot 40 Limber 90 Literally meaning “stick,” it’s the first word in a California city named for a 1,000-year-old redwood 13 Bowler’s edge 17 Hotfooted it 18 Merged oil giant 19 Contentious encounter 20 Soft leather 21 Omaha Steaks Private Reserve product 23 “Love it!” 24 Dealt __: devastated 25 One doing a bank job? 26 Protest topics: Abbr. 27 2009 recession response 29 #1 thriller on AFI’s “100 Years...100 Thrills” 31 Stepped to the plate 32 Thick carpet 33 Bloomingdale’s rival 35 Folk legend Joan 36 Mom in the woods 37 Boiling state 40 Start to sing? 43 Gillette razor for women 47 Hustle 49 Celsius, e.g. 51 Blond shade 52 Try to quiet, as a persistent squeak 54 Jamaican spirits 55 Caesar’s land 56 Poorly paid workers 59 Parks on a bus 60 Best Play, e.g. 61 Morphine is one 63 Sailor’s guardian 65 Easygoing sort 67 Dockside activity 69 Shower with flowers, say 70 Incline to a higher level 73 Let loose 74 “Knock that off!” 77 Artemis’ twin brother

78 Private place? 80 Subj. for a future vet 82 Enclose, as livestock 84 Work outfits for many 85 Pop foursome formed in Stockholm 86 E! Online subject 88 “Get it?” 89 Development areas 90 Unfocused images 92 Eponymous explorer of the Aleutians 96 Oft-chewed item 97 “You got it!” 98 Children’s advocate LeShan 100 Will of “The Waltons” 101 Indian bread 103 Shakespearean deceiver 105 Bewhiskered test subject 107 Cue 111 Department of Commerce division 114 Look good on 116 Taverna sandwich 117 Type of daisy 118 Readily available 119 Apple Store support station 121 Basilica recesses 122 Can’t stop loving 123 Itty-bitty bits 124 Periodontist’s org. 125 Like many a cause 126 Madre’s hermanos 127 Brightest star in Cygnus 128 “I’m an idiot!”


10 “The Sound of Music” family name 20 Ruinations 30 Ticked off 40 Morning hrs. 50 Lose it all 60 “Yeah, right!” 70 Polygraph blips, perhaps 80 Tolkien race member 90 Prize administered by

Columbia University 10 Cartoon style 11 Party headed by Netanyahu 12 First-year J.D. student 13 Two-time Masters champ Watson 14 Sacred conviction 15 Much-loved star 16 Kitten cry 19 Cowboy singer Tex 20 Military bands 22 Lines at Walmart? 27 9-5 automaker 28 Troop entertainment gp. 30 Dig in 31 Air rifle ammo 34 Easy A, say 36 Paine and Hugo, philosophically 38 Lopsided win 39 Crafts website 40 These, to Luis 41 Won every game 42 Not something to kid about 44 Puts to work 45 Architect Saarinen 46 Madhouse 48 Give the willies 50 Close in 53 Clapton classic 57 Eye of __: “Macbeth” witches’ ingredient 58 Regatta racer 62 Pioneering computer 64 Wear a long face 66 Lifestyle website targeting female millennials 68 Palais des Nations locale 71 Extreme 72 Assume as fact 74 “Ignore this change” 75 Many a Sunday

magazine 76 Coliseum section 78 Crib sheet user 79 __-bodied 81 Baba or a boxer 83 “Fat chance, Friedrich!” 87 Sources of irritation 91 Seamless changes 93 Colorful wrap 94 Steady 95 Part of a preschool schedule 99 Peruvian pair 102 Yuletide drinks 104 Until now 105 Day after dimanche 106 Mischievous droid, familiarly 108 “Sorry about that” 109 Home of Velázquez’ “Las Meninas”

110 Holy scroll 111 Its burning is a major source of Beijing smog 112 Fair 113 Place for a row 114 Big bash 115 Aware of 119 Roam (about) 120 PC connection found in this puzzle’s eight longest answers



ARIES (March 21-April 19) You now have more luxuriant access to divine luck than you’ve had in a long time. For the foreseeable future, you could be able to induce semi-miraculous twists of fate that might normally be beyond your capacities. But here’s a caveat: The good fortune swirling in your vicinity may be odd or irregular or hard-to-understand. To harvest it, you will have to expand your ideas about what constitutes good fortune. It may bestow powers you didn’t even realize it was possible to have. For example, what if you temporarily have an acute talent for gravitating toward situations where smart love is in full play? TAURUS (April 20-May 20) A directory published by the U.S. Department of Labor says that my gig as an astrologer shares a category with jugglers, rodeo clowns, acrobats, carnival barkers, and stuntpersons. Am I, therefore, just a charming buffoon? An amusing goofball who provides diversion from life’s serious matters? I’m fine with that. I may prefer to regard myself as a sly oracle inflamed with holy madness, but the service I provide is probably more effective if my ego doesn’t get the specific glory it yearns for. In this way, I have certain resemblances to the Taurus tribe during the next four weeks. Is it OK if you achieve success without receiving all of the credit you think you deserve? GEMINI (May 21-June 20) Over the course of a 57-year career, Japanese movie director Akira Kurosawa won 78 major awards for his work, including a Lifetime Achievement Award from the Oscars. Among the filmmakers who’ve named him as an inspirational influence are heavyweights like Ingmar Bergman, Werner Herzog, Bernardo Bertolucci, Robert Altman, Francis Ford Coppola, and Martin Scorsese. But Kurosawa wasn’t too haughty to create lighter fare. At age 86, he departed from his epic dramas to create a 30-second commercial for a yogurt drink. Did that compromise his artistic integrity? I say no. Even a genius can’t be expected to create non-stop masterpieces. Be inspired by Kurosawa, Gemini. In the coming weeks, give your best to even the most modest projects. CANCER (June 21-July 22) Capricorns may be the hardest workers of the zodiac, and Tauruses the most dogged. But in the coming weeks, I suspect you Cancerians will be the smartest workers. You will efficiently surmise the precise nature of the tasks at hand, and do what’s necessary to accomplish them. There’ll be no false starts or reliance on iffy data or slapdash trial-and-error experiments. You’ll have a light touch as you find innovative short cuts that produce better results than would be possible via the grind-it-out approach.

LIBRA (Sept. 23-Oct. 22) The Golden Goose Award is given annually to “scientists whose work may have been considered silly, odd, or obscure when first conducted,” but which ultimately produced dramatic advances. Entomologists Raymond Bushland and Edward Knipling were this year’s winners. More than 60 years ago they started tinkering with the sex life of the screwworm fly in an effort to stop the pest from killing livestock and wildlife throughout the American South. At first their ideas were laughed at, even ridiculed. In time they were lauded for their pioneering breakthroughs. I suspect you’ll be blessed with a vindication of your own in the coming weeks, Libra. It may not be as monumental as Bushland’s and Knipling’s, but I bet it’ll be deeply meaningful for you. SCORPIO (Oct. 23-Nov. 21) I hope it doesn’t sound too paradoxical when I urge you to intensify your commitment to relaxation. I will love it, and more importantly your guardian angel will love it, if you become a fierce devotee of slowing down and chilling out. Get looser and cozier and more spacious, damn it! Snuggle more. Cut back on overthinking and trying too hard. Vow to become a high master of the mystic art of I-don’t-give-a-f*ck. It’s your sacred duty to steal more slack from the soul-anesthetizing grind. SAGITTARIUS (Nov. 22-Dec. 21) I regularly travel back through time from the year 2036 so as to be here with you. It’s tough to be away from the thrilling transformations that are underway there. But it’s in a good cause. The bedraggled era that you live in needs frequent doses of the vigorous optimism that’s so widespread in 2036, and I’m happy to disseminate it. Why am I confessing this? Because I suspect you now have an extra talent for gazing into the unknown and exploring undiscovered possibilities. You also have an unprecedented power to set definite intentions about the life you want to be living in the future. Who will you be five years from today? Ten years? Twenty years? Be brave. Be visionary. Be precise. CAPRICORN (Dec. 22-Jan. 19) Here’s one strategy you could pursue, I guess: You could spank the Devil with a feather duster as you try to coax him to promise that he will never again trick you with a bogus temptation. But I don’t think that would work, frankly. It may have minor shock value, in which case the Devil might leave you in peace for a short time. Here’s what I suggest instead: Work at raising your discernment so high that you can quickly identify, in the future, which temptations will deliver you unto evil confusion, and which will feed and hone your most noble desires.

VIRGO (Aug. 23-Sept. 22) Have ever fantasized about being a different gender or race or astrological sign? Do you suspect it might be fun and liberating to completely change your wardrobe or your hairstyle or your body language? The coming weeks will be an excellent time to experiment with these variables, and with any others that would enable you to play with your identity and mutate your self-image. You have a cosmic exemption from imitating what you have done in the past. In this spirit, feel free to read all the other signs’ horoscopes, and act on the one you like best. Your word of power is “shapeshifter.”

PISCES (Feb. 19-March 20) I’m composing your horoscope on my iPhone after midnight on a crowded bus that’s crammed with sweaty revelers. We’re being transported back to civilization from a rural hideaway where we spent the last 12 hours at a raging party. I still feel ecstatic from the recent bacchanal, but the ride is uncomfortable. I’m pinned against a window by a sleepy, drunken dude who’s not in full control of his body. But do I allow my predicament to interfere with my holy meditation on your destiny? I do not—just as I trust you will keep stoking the fires of your own inspiration in the face of comparable irritations. You have been on a hot streak, my dear. Don’t let anything tamp it down!

Go to for Rob Brezsny’s expanded weekly audio horoscopes and daily text-message horoscopes. Audio horoscopes also available by phone at 877-873-4888 or 900-950-7700.

JULY 20, 2016 | 51

AQUARIUS (Jan. 20-Feb. 18) After a cool, dry period, you’ll soon be slipping into a hot, wet phase. The reasonable explanations that generated so much apathy are about to get turned inside-out. The seemingly good excuses that provided cover for your timidity will be exposed as impractical lies. Are you ready for your passion to roar back into fashion? Will you know what to do when suppressed yearnings erupt and the chemicals of love start rampaging through your soft, warm animal body? I hereby warn you about the oncoming surge of weird delight—and sing “Hallelujah!” for the revelatory fun it will bring.


LEO (July 23-Aug. 22) My friend’s 12-year-old daughter Brianna got a “B” on her summer school math test. She might have earned an “A” if it weren’t for a problem her teacher had with some of her work. “You got the right answer by making two mistakes that happened to cancel each other out,” he wrote on her paper next to question seven. I suspect you will soon have a similar experience. Leo. But the difference between you and Brianna is that I’m giving you an “A.” All that matters in the end is that you succeed. I don’t care if your strategy is a bit funky.


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Faster Evolution How to adapt to the Earth’s quickening pace.


he “heartbeat” of the Earth is known as the Schumann resonance, named after physicist Winfried Otto Schumann, who documented it mathematically in 1952. The concept of a consistent planetary heartbeat is also very ancient. For thousands of years 8hz has been the fundamental “beat” of the planet. Not surprisingly, it turns out that our physiology, states of consciousness, and well-being are designed to be in tune with the heartbeat of the Earth.

Interesting evidence • •

• •

The ancient OM chant is also at the 8 Hz frequency. Alpha brain waves operate within the 8Hz frequency, and bring a relaxed state of being with greater mental clarity and increased creativity. An alpha state also reduces anxiety. Theta brainwaves also operate within the 8 Hz frequency and take us to the threshold of the subconscious, where we can access other dimensions of reality, paranormal abilities, inspiration, the ability for quantum learning and reprogramming/restructuring the brain. The combination of alpha and theta waves occurs in deep meditation, where our consciousness can connect directly with pure awareness and the greater cosmos. When the two hemispheres of our brain are synchronized with each other at 8Hz, they work more harmoniously and with a maximum flow of information.

Quick experiences Have you noticed that time seems sped up regardless of how old you are, and that things are changing at an accelerated pace? Well, until 2014, the heartbeat of our planet was consistently in the 7.3-8 Hz range. In June 2014, scientists observed a sudden spike in activity to around 8.5 Hz. Since then, they have recorded days where the Schumann accelerated as fast as 16.5 Hz—double the old rate. The quickened heartbeat of the planet is a contributing factor to our experience of things speeding up. The Earth’s frequency is accelerating and since the Schumann frequency is resonant with the human brain wave alpha and theta states, it means our brain waves and states of being are also expanding. This upgrade is facilitating an awakening to a

higher state of consciousness. Twelve to 15 Hz is considered an ideal state of “awakened calm.” Our thought processes will then be clearer and more focused. We are more attuned to the greater cosmos, to higher states of consciousness and to the interconnectedness of all life.

Symptoms of adapting to the acceleration Rapid change is challenging us on all levels. Some of the physical symptoms related to this acceleration may include feeling more tired, exhausted, dizzy, depressed, and even strange as you raise your own frequencies to be more “in tune” with the New Earth. Remember to use good judgment and consult your choice of health care professionals if you need help. Keep in mind we are all being exposed to the new earth frequencies; it’s very unsettling and it is part of our collective evolution.

Seven ways to gracefully adapt 1.

2. 3. 4. 5. 6. 7.

Consistently practice whatever form of meditation works for you. Not everyone is wired to sit in meditation, and it is important to know that there are also active forms of meditation like yoga and martial arts. Most meditations are practiced silently; others include chanting out loud. Again, discover what works for you. Spend time outdoors being mindful of the soothing scents, sounds, colors and textures in nature, all of which are upgrading to the new frequencies. Whenever possible walk barefoot on the earth to take in the new energies. Eat organic, non-GMO foods, which have healthfully absorbed the new frequencies of the Earth. Get plenty of sleep. Practice mindfulness, random acts of kindness and compassion every day. Live life through the lens of your open human heart.

In memoriam and a higher calling Adapting to big changes and making way for the new is not easy. The world is in a healing crisis. It requires courage to clear out long-held personal, cultural, national beliefs, hurts, ideas, feelings, prejudices, and behaviors that do not match the higher frequencies. Please keep all those who have recently perished in your hearts; the higher service of their souls is to bring us—all of humanity—together with acceptance and love. This is what the new earth is about. Our planet is evolving by shifting her vibrational frequency and giving us the chance to step into our greater potential. PJH

Carol Mann is a longtime Jackson resident, radio personality, former Grand Targhee Resort owner, author, and clairvoyant. Got a Cosmic Question? Email


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heriff Whalen walks into my office with the cocky arrogance of a Westbanker at a wine tasting. “We have a problem,” he says. In Whalen terminology, “we” means me, or rather his problem is now mine. I don’t like Whalen’s attitude, so I just stare at him until he squirms like a Wilson dame in a Hog Island mobile home. Finally he says, “I’ve had Jed from Cosmic Apple in my office.” I scoff. “What happened, someone run off with a sustainable plum?” “It’s serious,” he says. “According to Jed, someone has been selling organic, sustainable grown, uncut arugula on the street.” “Uncut?” I was incredulous. “That stuff’s bitter. It’s usually mixed with leaf or red lettuce. If people develop a taste for it they will never be satisfied with regular lettuce. Organic farmers will be stuck with tons of butterhead and romaine. It could bankrupt every sustainable grower in the area.” “When there is a free flow of arugula on the street, crime rate goes up as addicts strive to feed their addiction,” Whalen explained. “We suspect the realtor gang is behind it. Farmers markets are hotbeds of subversion; housing and no growth activists exchanging ideas and petitions. The realtors want to stop

the no-growth movement in its tracks” Whalen is so involved in politics he can’t see the end of his nose. “That’s stupid,” I say, and Whalen looks at me the way a Teton Pines doll looks at day-old sushi. “Hedge fund managers’ wives love shopping for organic peas then returning to their 8,000- square-foot house with a heated driveway knowing they have done their part to save the environment, or at least their part for the two weeks a year they live in the valley,” I tell him. “And while she’s shopping, the husband can go fly fishing and drink beer all day. No realtor in his right mind is going to want to shut down that selling point.” “Maybe you’re right,” Whalen admits. “But if not them, then who? I’m getting pressure from the town council; I’m asking for your help Clyde.” “OK,” I say. “I’ll take care of it. But I’ll need to make an offer in your name to get it to stop.” “Whatever it takes,” he promises. Whalen leaves and I take a long swig of whiskey then I call Benny Bagel Face Bonanno. “I hear you’ve been volunteering at the Vertical Greenhouse,” I say. “I know you’ve been picking arugula when no one is looking. Whalen says if you quit with the arugula he will turn a blind eye to a little pot growing.” “Are you kidding!” Bagel Face exclaims. “Do you know how much I can make from organic sustainable arugula? Pot is nowhere close!” “Look, Whalen’s feeling political pressure and will bring serious heat. Take the deal or I won’t be able to help.” “All right,” he agreed. “But I have a few pounds in stock. What am I suppose to do with that?” “It’s good on walnut fig pizza,” I said. PJH


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