Issue № 22
his t e
THE ART OF
pes + DIY Halloween ca
OUT OF THIN AIR
Tweaks and techniques for baking at altitude
DECODING THE COMMON CORE Bringing to light changes in education
THE ENERGY WE EAT An intro to Biodynamic farming
We need a doctor who can care for our growing family. Your primary care physician can help you make important choices that impact your health and the health of your loved ones. At Driggs and Victor Health Clinics you can see a family care provider close to home.
Driggs and Victor Health Clinics offer family practice care with a variety of providers including: Chad Horrocks, MD
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Hans Redd, MD
Duane Mortenson, PA-C
Kristen Coburn, FN-P
Visit tvhcare.org and learn about all of our providers.
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2016 Issue № 22
FEATURES 26 32 — — MAKING HAY WHILE DECODING THE THE SUN SHINES
Two area families turned seasonal jobs into decadelong careers. But they just can’t wait for fall ...
Local teachers, administrators, and parents talk about the elephant in the room: the Common Core State Standards.
By Christina Shepherd McGuire
By Sue Muncaster
Teton Family ¤ Fall 2016
Departments A Note From the Editor Mountain Style LUNCH WITH A SOUL PURPOSE For the Jackson Hole Classical Academy, lunch is full of healthy lessons. SOUP’S UP Laina Shill’s Glory Bowl soups offer locals an artisanal “hug.”
In the Garden THE ENERGY WE EAT An intro to Biodynamic farming
Ask the Expert SOCIAL MEDIA AND TEENS A look into their secret online personas
Conscientious Cook OUT OF THIN AIR Tweaks and techniques for baking at altitude
Cabin Fever THE ART OF PRETEND Growing up with costume designer Chloë Brightman
On the Cover: Eliza DeBone, of Driggs, Idaho, lets her Halloween cape fly outside Pierre’s Playhouse in Victor. Photo by Camrin Dengel
Photography by (top) Camrin Dengel (bottom) Bradly J. Boner
Planning for your perfect day? Women & Infants Center
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A note from the EDITOR seamstress, I secretly wished there was one in my size. (Am I too old to pretend?)
The other day, I was driving past Habitat in “inner city” Driggs, Idaho, when a guy I used to know (who’s about six years my junior) popped out of a full-size pickup truck. I recognized him— tousled long hair and trucker hat—as a local pro snowboarder who ran in my circle back in the day. My ten-year-old daughter turned to me and, with the cruel honesty of a child, said, “Mommy, that guy looks like Daddy when he was younger.”
It’s often hard to tell how old someone is in a mountain town. I guess you could say we take care of ourselves by playing outdoors, breathing fresh air, and—especially this time of year—eating vibrant food. If you put us next to our city-slicker counterparts, nine times out of ten, we actually appear younger. Or at least we think we do.
There I was feeling sorry for my aging self, when I interviewed the Mackenzie family for “Making Hay While the Sun Shines” on page 26. Dana Mackenzie relayed to me—with a brightness more luminous than the shining sun—that having a successful business, being a proud father of three more-than-motivated kids, and also having the freedom to play is something only accomplished with age. Equally, Annie Fenn’s high-altitude baking article on page 18 outlines tips that would take many of us years to figure out on our own (thankfully, she did it for us). And all of this hubbub over the Common Core (page 32), well, if I were a mother in my twenties, I might not give it a second thought.
This leaves me contemplating my emotional journey through this issue. Molly Absolon’s piece on teens and social media (page 16) first got me thinking about age. Sure, I use Facebook, Instagram, and sometimes Twitter, but I’d never even heard of Yik Yak or Omegle. With my tail tucked between my legs, the marketing professional in me felt dated, yet much better informed. Then I attended the photo shoot for “The Art of Pretend” on page 22. After ogling over the beautiful DIY kids’ Halloween capes designed by a local
You see, getting older has its merits. And while our bodies creak a little more when we pedal, garden, or ski, it’s only a reminder of the sweet life our vessel has served. If we add up all the years spent trying to “figure it out” in this mountain town, we can actually sit back and revel in the fact that we now have it dialed. It’s less effort for more reward and, ultimately, a much more fulfilling life than that of our peers who chose the traditional route. Trust me—it shows on our faces.
Getting old sucks.
Feeling grateful for a life full of friends and family, Andrea Swedberg enjoys the outdoors on her bike, skis, and hockey skates. If she’s not in the kitchen baking to her heart’s content, she’s playing with her daughter and friends in the water, on the dirt, or in the snow.
Writing, gardening, cooking, teaching, and improvising are just a few of the things Mel Paradis does in her spare time. In addition to Teton Family magazine, Mel writes for Teton Valley Magazine and scarymommy.com. She lives in the booming metropolis of Tetonia, Idaho, with her husband, kid, and dog. 4
Teton Family ¤ Fall 2016
Molly Absolon writes to support her outdoor habit. She’d rather be hiking, biking, or skiing in the mountains than just about anything else. A former outdoor educator and current mother of a teenager, Molly lives in Victor, Idaho, with her husband and daughter.
Sue Muncaster, former editor of Teton Family magazine, is a local mom who balances work and play by tipping the fun scale whenever possible. These days, you can find her zipping through the forest at Snow King Mountain Resort, where she serves as Chief Adventure Officer at the Treetop Adventure Park.
Editor photograph by Paulette Phlipot
Tibby Plasse thinks the poet Gary Snyder got it right when he said, “Find your place on the planet. Dig in. And take responsibility from there.” Her boots are covered in chicken coop matter and compost, and she’s constantly stepping on kids’ abandoned snacks, wondering why the dog won’t clean them up.
After practicing medicine for twenty years, Annie Fenn, M.D., retired to the kitchen to write about the place where whole foods, health, and sustainability meet. Her current passions include educating people about how to cook and eat to prevent dementia. Find her stories and recipes at jacksonholefoodie.com.
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Sara McWhirter is a fourteen-year-old aspiring poet and scientist who is currently studying bioengineering. She attends the Journeys School and enjoys Nordic skiing, lacrosse, and cycling. Sara confesses that her hours spent petting her cats in lieu of doing homework and her multiple readings of Harry Potter are true signs of an introvert in the making.
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tetonfamilymagazine.com Publisher Kevin Olson Associate Publisher Adam Meyer Editor Christina Shepherd McGuire firstname.lastname@example.org Art Director Kathryn Holloway Copy Editors Dorothy Jankowsky Pamela Periconi Contributing Photographers Bradly J. Boner Kisa Koenig Camrin Dengel Paulette Phlipot Ryan Dorgan Ashley Wilkerson Advertising Sales Sara Adams, email@example.com
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Distribution:!Kyra Griffin, Hank Smith, Jeff Young Teton Family is published three times a year and distributed at more than seventy-five locations for free throughout the Tetons. To request copies, call (307) 732-5903. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2016 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or part, requires written permission from the publisher.
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Teton Family ¤ Fall 2016
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LUNCH WITH A SOUL PURPOSE By Mel Paradis // Photography by Ashley Wilkerson
hen you think about school lunch programs, you probably don’t envision Aristotle. Instead, you picture old ladies in hairnets slopping green beans on a tray. Yet it’s Aristotle’s quote, “Educating the mind without educating the heart is no education at all,” that is the core of both the curriculum and the lunch program at the Jackson Hole Classical Academy. The Academy, which opened in the fall of 2014, aims to develop intellectual and moral foundations within its students, while encouraging good habits and strong academic achievement. “We want to be consistent in our model,” says headmaster Polly Friess. “We want our students to desire the right things. In literature, we want them to read great books. In music, we want them to listen to great music. When they eat, we want them to desire healthy foods.” The Academy added a kitchen to the original building design, but it remained unused for the school’s first year. Then Chas Baki—father of a student, husband of the school’s kindergarten teacher, and a graduate of the Western Culinary Institute—offered his services. Baki moved to Jackson with his family in 2014 and has worked at The Blue Lion, Couloir, and Gather. Currently, Baki and three other parents prepare lunches at the Academy on Mondays and Wednesdays. “My goal is to [someday] serve lunch five days a week, while providing healthy meals that parents can feel good about giving their children,” he explains. Though the meals look like traditional school lunches on the outside, students
are surprised to learn Above: First-graders Morgan King, six (right), that healthy ingredients and Magnolia Baki, six (center), debate the are often snuck into the tasty options on their plates, while classmate homemade fare. Baki Renny Roberts, seven, enthusiastically slurps makes almost everything his chicken fettuccine. from scratch—even the Opposite: Chas Baki, a chef at Gather, mayonnaise—and adds prepares a bean salad for students at the ingredients like black Jackson Hole Classical Academy. beans to the brownies and sunflower seeds to the chocolate chip cookies. When the children ask, “What are these green things?” it opens the opportunity to teach them about healthy ingredients. “One of the main reasons I got into the culinary arts was to learn about our relationship to food and how it affects our overall health through mind, body, and spirit,” Baki explains. The school’s families add even more heart and soul to the lunch program through a unique model of financial support. Approximately 90 percent of enrolled students participate in the program. And while the actual cost of each meal is five dollars, some families pay only three and others opt to pay seven. “We built a community,” says Friess. “We support each other in a nice way.” At the Jackson Hole Classical Academy, even lunch comes with a little dose of education and a whole lot of heart. For “food is the foundation of it all,” says Baki. tf
A go-to for young, aspiring chefs, Kids’ Fun & Healthy Cookbook (Dorling Kindersley, 2007)—by food writer, editor, and stylist Nicola Graimes—is an easy-to-follow cookbook for children ages six and up. Visually striking depictions of favorite recipes from fruit smoothies to corn chowder to salmon parcels entice readers young and old, while treats like sticky date muffins and tropical yogurt ices are sure to be staples in your kids’ rotation. Each recipe comes complete with step-by-step directions and accompanying photos, giving little ones a full visual on preparation methods. And Graimes’ “tasty twists” and “food facts” only further your children’s appetite for healthy eating. For a book that will get your novice foodie up to speed (and perhaps up for tackling family meal preparation once a week), Kids’ Fun & Healthy Cookbook just may be the Joy of Cooking equivalent for kids. – Christina Shepherd McGuire
Fall 2016 ¤ Teton Family
SOUP’S UP By Mel Paradis // Portrait by Kisa Koenig // Recipe by Laina Shill
hen Laina Shill purchased Glory Bowl Soup Company from founders Price Gilroy and Ramsie Rue in 2014, she knew she’d made a solid investment. Word on the street was that people loved having delicious soup delivered to their doors. “I couldn’t believe someone thought of this before I did,” Shill shares. “I think it is in the genetic makeup that some people just need to feed others.” Feeding others is something Shill had already been doing through her “addictive” condiment business, Teton Pepper Friends. After the purchase, Shill stuck with Glory Bowl’s model of delivering soup and 460° Bread to homes and drop-off locations in Jackson, Wilson, and Teton Valley. But she also added other offerings, like eggs from her flock and a rotating assortment of condiments, including her Teton Pepper Friends sauces, herbed goat cheese spread, and chicken liver pâté. Shill rapidly diverged from the original recipe book, too. Instead, she honed in on customer favorites and added her own flair with international additions like Duck and Crawfish Gumbo, Brazilian Moqueca (fish stew), and 10
Teton Family ¤ Fall 2016
Ukrainian Beef Borscht. “It’s amazing that you can travel the world culturally through soup,” she says. Shill ups the ante by using local meat and cheese in her soups, broths, and condiments. Her backyard-raised chickens and turkeys provide all the meat and broth for her poultry-based soups, and she utilizes local sources, such as the 4-H auction, for her pork and beef needs. Additionally, the chèvre for her herbed goat cheese spread comes from a Teton Valley goat farmer. So, what’s next for Glory Bowl Soup Company? Shill would like to expand her market. “A lot of people live alone … or have a hard time getting out. I introduced pint-size jars last year, hoping to reach more of the elderly population,” she explains. Senior citizens receive a 10 percent discount on their soup orders, and people can give “soupscriptions” as gifts, too. ”I think soup— unlike other foods—is comfort, is healing, is like getting a big hug. And it’s great because you can order it! You can’t always order up a hug,” Shill says. tf
Cultivating Intellectual Curiosity and Integrity
ROASTED BUTTERNUT SQUASH SOUP —
Makes 4 servings or a half-gallon
I love the pristine simplicity of this soup. It’s perfect for a chilly fall day when local squash is fresh off the vine.
Photo: Paulette Phlipot
3 pounds butternut squash, halved lengthwise, seeds removed 1 tablespoon olive oil Sea salt 1 medium yellow onion 2 tablespoons butter 2 garlic cloves, peeled and smashed 4 cups chicken or vegetable stock 12 sprigs fresh thyme (approx. 1/8 oz.) 6 sprigs fresh sage (approx. 1/8 oz.) 2 bay leaves 1/4 teaspoon ground nutmeg (plus more for garnish) 1/4 teaspoon ground black pepper 1/3 cup whipping cream (plus more for drizzle) 1. Halve squash. Drizzle and coat with olive oil; sprinkle with salt. Place cut-side down on baking pan and roast at 350˚ F for 1 hour, or until tender. Remove from oven, flip, and allow to cool. 2. While squash roasts, chop onions coarsely. Melt butter in a 6-quart stockpot; add onions and garlic. Caramelize over medium-low heat for 30 to 45 minutes, stirring every 5 minutes. Add stock to pot once onions are caramel in color. 3. Strip the leaves off of half of the fresh thyme and sage; reserve. Tie remaining sprigs in a bundle with cotton thread and add to pot with bay leaves. Cover and bring to a medium boil for 15 minutes. 4. Add nutmeg and pepper and simmer for 5 minutes. Remove from heat and uncover. Remove bay leaves and herb bundle. 5. Scoop squash from skins and add to soup with the reserved whole thyme leaves and chopped sage leaves. Puree soup using an immersion blender or in batches in a food processor. 6. Add cream. Add salt and pepper to taste. Thin with stock, if desired. 7. Serve in bowls and garnish with cream and ground nutmeg.
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Teton Family Â¤ Fall 2016
An Intro to Biodynamic Farming By Tibby Plasse // Photography by Camrin Dengel
y first jam season at Paradise Springs Farm in Teton Valley piqued my curiosity about Biodynamic1 practices. After a few weeks of picking raspberries and some long nights of canning, it was clear that different things happened on different days. And while my husband, Mike, would let me know what days would be best for picking berries and processing (based on the calendar, which read like a Star Trek prop), I only half paid attention, working around my own schedule instead. But I learned something. A jar of jam processed on a “leaf day” was muted and pallid, whereas the “fruit day” batches were an iridescent fuchsia. I couldn’t believe the difference in taste and color, even though they all shared the same recipe. Years later, I know it’s not just the fruit. Calves show up during oppositions, weather shifts with planetary positions, and some days are just blank, do-nothing days. If I plant a root crop on a blank day, it may never come up … proving there’s a bigger picture to this type of farming. Biodynamic agriculture—which treats soil fertility, plant growth, and livestock care as ecologically interrelated tasks, with the aid of an astrological sowing calendar—is a dense and intimidating field on which to gain footing. In 1924, philosopher and scientist Dr. Rudolf Steiner presented a system that bettered the outcome for a crop, or a herd, and also healed the soil in the process. When modern industrialization changed production practices, farmers sought Steiner’s opinion on how to salvage and, hopefully, restore the health of their crops. This resulted in a series of holistic management practices that incorporates energy from the cosmos (right down to burying cows’ horns as an antenna for this energy), to herbal ground preparations, to composting. He believed that “food should be grown to nourish the mind, body, and spirit, and not just be stomach filler.” By 1928, the Demeter Association Inc. was formed in Europe to promote Biodynamic farming and a certification system was implemented. And in 1962, farmer Maria Thun devised a Biodynamic Full Circle Farm uses Biodynamic calendar, which was based practices to work toward a regenerative on a lifetime of planting farm ecosystem. Already organically experiments that resulted in certified, the owners plan to apply for proven patterns. Biodynamic certification in 2017. Fall 2016 ¤ Teton Family
Every farmer and anthroposophist struggles with Steiner’s dense texts. And while my farmers-market spiel doesn’t include everything, it surely gets the conversation going. I hit the following key points: Biodynamic farmers view their farms as self-contained, self-sustaining ecosystems responsible for creating and maintaining their health and vitality without any external or unnatural additions. This ebb and flow of a self-serving unit uses on-farm recycling to improve the character of the farm for animals and crops. Farms minimize inputs for pest management. Water conservation is critical to a balanced operation. And specially prepared medicinal plants, minerals, and composted animal manures (known as “preps”) are applied to crops and lands as a means of improving vitality. Additionally, Biodynamic farms are required to maintain at least 10 percent of their total acreage as a “biodiversity set-aside,” which includes riparian zones, grasslands, and forests. Accountability, traceability, and transparency are starting to become critical concerns for large agricultural productions, but they’ve always been badges of honor for Biodynamic farms. The Demeter Biodynamic certification includes fourteen different standards, incorporating those for wine, cheese, olive oil, dairy, and body care products. These standards guarantee an unbroken chain of accountability from farm to the finished product. It’s the ability to show anyone how your operation works, that its existence is based on the purest rules, and that it yields a well-taken-care-of plant and a nourishing ingredient that sets Biodynamic farming apart. Demeter USA’s product We’re fortunate enough directory can be found online to have two certified at Biodynamicfood.org. operations in the Tetons, 14
Teton Family ¤ Fall 2016
serving both Jackson and Teton Valley: Cosmic Apple Gardens and Paradise Springs Farm. Additionally, Full Circle Farm practices under the tenets of holistic management, but is not yet certified. Cosmic Apple’s founder, Jed Restuccia, was the first person to bring Biodynamic practices to the area. In 1994, he began experimenting with preps. “The difference is apparent—it’s the best food anyone’s ever had,” he enthuses. Cosmic Apple’s Community Supported Agriculture (CSA) program is a local tradition and a shared introduction to alternative agricultural practices. Farm owner Dale Sharkey explains: “We don’t try to force [Biodynamic farming] on people. The biggest thing we teach is that there are alternative methods to organic foods. The quality speaks for itself.” Erika Eschholz, founder of Full Circle Education and cofounder of Full Circle Farm, first learned about Biodynamic farming from Restuccia in 1997, while working at Cosmic Apple. “This holistic approach to agriculture immediately resonated with me as a complement to my background in environmental and earth education,” she says. Eschholz and her husband, Ken Michael, work their land in a way that is accessible to learners of all ages by providing opportunities for the community to connect with the natural world on their farm. At Paradise Springs Farm, my husband, Mike Reid, starts each day by checking Maria Thun’s calendar. First introduced to Biodynamic farming while studying botany and biology at Colorado State University, he now operates a 200-acre Biodynamic dairy farm at the base of the Big Hole Mountains. When asked what strikes him the most about Biodynamic practices, Mike responds, “Organic agriculture is fine, but it doesn’t present a practical system that encompasses all aspects. … Some of the things we do
on Biodynamic farms sound far-out, but in reality, itâ€™s the best and easiest path to take for the long term.â€? Thereâ€™s a growing market for Biodynamic foods. Demeter USA works with companies like Lundberg Family Farms, Amyâ€™s Kitchen, Lakewood Juices, Zhenaâ€™s Teas, and others to match the consumer demand for products. As Elizabeth Candelario, codirector of Demeter USA, explains, â€œItâ€™s absolutely unquestionable that the quality of product is thereâ€”terroir is not just for wine.â€? A rice farmer from Lundberg Family Farms describes his first Biodynamic crop as more varietal-accurate than any other crop he had ever had. â€œItâ€™s good for us. Itâ€™s good for the farm. It tastes good,â€? he says.
As impossible as it all soundsâ€”incorporating the power of cosmic energy, the planetsâ€™ placement, the requirements to meet certification, and the sheer intestinal fortitude it takes to be a farmerâ€”the end result is sparkling. Local clairvoyant Carol Mann sums it up: â€œScientists and metaphysical experts acknowledge that everything is energy. Food with a higher frequency totally enlivens the body, mind, and spirit. Plants absorb energy, plants communicate, have memory, and respond to their environment.â€? This type of integrity creates a higher quality for existence. In other words, you are what you eat. tf 1
BiodynamicsÂŽ is a registered trademark of the Biodynamic Association.
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SOCIAL MEDIA And the Secret Lives of Teens
y friend was shuttling her teenage kids between activities when she overheard a troubling conversation. They were talking about a teen they knew who posted a moving selfie on the app PHHHOTO. It showed the thirteen-year-old bringing a bottle of vodka back and forth to her lips. My friend found herself in a tricky position. Part of her wanted the girl’s parents to know. But part of her, also, did not want to betray her own children’s confidence. She opted to honor that bond, but she couldn’t help but feel unsettled. I’d never heard of PHHHOTO before, so I asked my fifteenyear-old about the app. Of course she had it. She also had Snapchat, Twitter, Instagram, and countless other apps that come and go in popularity. Have you heard of Whisper? Kik? Yik Yak or Omegle? I hadn’t. Some apps seem to have lasting power, like Snapchat and Instagram. Others come and go quickly. All of them lure teens into a private world where adults are not welcome. Peer connections have always been important to teenagers. Social scientists estimate that by early adolescence, more than 30 percent of children’s social interactions are with their peers. These friendships provide a personal support group for kids as they go through
Teton Family ¤ Fall 2016
puberty and experiment with becoming adults. While none of this is new, what is new is that much of their social networking is now done online rather than face-to-face. Laura Santomauro, a therapist and the owner of JH Family Solutions, says teens are addicted to the peer connections and affirmation they get through social media. On the plus side, social media allows teens to be creative and explore ideas and feelings that they may not be able to articulate in person. They can find people with similar interests and develop a broad network of friends that extends beyond the confines of their school. And they can tap into a hip, interconnected world ruled by teens. But on the flip side, social media allows teens to distort their images and live in a cyberworld instead of the real one. It pushes them to create personas designed to appeal to their peers, and it can expose them to hateful comments, bullying, or worse. “Teens, particularly girls, are very attentive to what they are putting out on social media,” says Travis Gay, a therapist with Teton Behavior Therapy. “They really like the ‘likes.’ It’s like getting a pat on the back [that reinforces the teen’s image of his or herself].” But is that image real? Or is it one that is carefully constructed and manipulated to portray what is trending as cool or beautiful?
Photo: Shutterstock - ponsulak
By Molly Absolon
Such distortion is easy. Some apps can remove blemishes and allow you to enhance your cheekbones. You can soften edges and make your eyes look bigger. Watch any teenage girl and notice the “perfected” selfie: They hold the camera at an angle, tilt their head just so, and pout. The looks are so prescribed it can be hard to differentiate one girl from another. But the connection found in such uniformity builds a bond and makes the girls feel pretty, sexy, and “in” … if they get enough likes, that is. Teenage boys manipulate their online images, too, but tend to post shots of themselves looking goofy or doing something athletic. They seem less prone to modifying their appearances to fit preconceived notions of what is hot. But that doesn’t mean they aren’t keeping track of their likes and carefully planning their images in the digital world. The problem is, “likes” aren’t a very nuanced way of gauging your impact on others. “The biggest concern I have with social media is how it affects social development,” says Santomauro. “We are designed in relation to one another. As a social mammal, I understand my behavior based on your reaction. It helps me develop an understanding of myself, my world, and how I impact others.” She explains that without being able to see the other person’s response to a post or text, teens miss an integral part of brain development because they cannot access the feedback. “In other words, I can text something that is hurtful,” she says, “but cannot see the hurt in your eyes or on your face, and I don’t have the regulatory guilt response to redirect my behavior. Therefore, I am more likely to do it again.” Being mean also isn’t new for teenagers. And while parents tend to be more aware of the potential for online cruelty, kids brush it off unless they have been targeted themselves. Most of us have a story of some horrible experience from our teenage years when people were mean. But the difference with Internet socialization is how quickly that meanness spreads and how easy it is for people to be hateful without facing their victims or signing their names. That ease also means they might never learn that such behavior is not OK. That’s where parents need to step in.
Gay explains that parents need to support their kids in navigating the online experience and have conversations, so their teens will come to them when problems happen. “We have the ability to demystify things and give kids some perspective,” she adds. We also have to acknowledge the importance of social media if we want them to listen to us, and there are tricks for doing so. One is to ask them to explain the different apps they use. Let them be the experts, walking you through how an app works and showing you what they like about it. Gay recommends using specific language: “My perspective is this, what is yours?” She encourages adults to avoid being judgmental and to seek understanding by talking in the abstract. “I ask about kids’ friends,” Gay says. “Often they are much more open to talking about what their friends are doing than what they are doing.” Ultimately, it’s about balance. “It’s important to recognize social media is a part of our kids’ lives. We have to respect that. But we also have to help them carve out time in their day when they put their devices away. As parents, we need to model this as well,” says Gay. She adds that parents should strive to find a middle ground on the subject of social media. Being at one end of the spectrum— either too strict or too permissive—tends to backfire. tf
WHAT’S THE DEAL WITH SNAPCHAT? — Teens love Snapchat and use it daily. Snapchat allows them to send pictures, videos, and texts—or “Snaps”—that disappear once they are viewed. Snapchat is spontaneous.
Snapchat gives you a posse.
Snapchat’s spontaneity allows teens to be daring or silly because the
Snapchatters have followers, rather than friends. They can send Snaps
message will not haunt them later on. Connecting through instant
directly to a follower.
communication is the lure.
Photo: Shutterstock - kenary820
Snapchat tells a story. Snapchat is real time.
You can broadcast a “story,” made through a series of photos or videos.
Snapchatters can use “Chat” to text or “Here” to video chat.
Stories show up next to your name and are visible to your followers until they vanish 24 hours later.
Snapchat uses filters. You can change your appearance by applying filters to your Snaps. You can
Snapchat scores you.
put a cat on top of your head or switch your facial features with those of
Rather than “likes,” Snapchatters get a score. This score loosely
corresponds to the number of snaps they have sent and received.
Fall 2016 ¤ Teton Family
Tweaks and Techniques for Baking at Altitude
Teton Family Â¤ Fall 2016
Delivering More! By Annie Fenn // Photography by Paulette Phlipot
ne of the best things about mountain living is breathing that delicious high-altitude air. Low in pressure and humidity, crisp and clean, the air up here makes for light powder in the winter and never a muggy summer day. But as a baker, those same conditions do a number on your favorite recipes. Cakes crater in the middle, cookies spread like pancakes, brownies stick to the pan, and yeast breads rise too fast, ending up tough and dry. Iâ€™ll never forget the first time I baked in my tiny Jackson rental, elevation 6,400 feet. It was a beloved family recipe for pumpkin breadâ€”the one I had cranked out perfectly since the age of ten. I watched in horror as it rose up out of the pan, toppled over the sides and onto the oven floor, and then collapsed. We still ate it, but it was enough to discourage me from baking at altitude entirely. Yet I didnâ€™t want to give up just because I moved to the mountains. So, for the love of homemade pumpkin bread, I decided to outsmart the baking-at-altitude conundrum by taking a scientific approach. I measured carefully, followed recipes exactly, and made notes in a spiral binder dedicated to my baking projects. By adjusting my favorite recipes a little at a timeâ€”cutting back on baking soda here, adding flour thereâ€“â€“my baked goods eventually emerged from my Teton-based oven just as good as they did at sea level. While achieving perfection at altitude took me some time, armed with a few tips (and a basic grasp of science) you, too, can bake in the mountains like a pro. tf
0OSITION OVEN RACK AS INDICATED IN THE RECIPE AND MONITOR OVEN TEMPERATURE WITH AN OVEN THERMOMETER CRITICAL AT ALTITUDE
)NCREASE OVEN TEMPERATURE BY TO DEGREES &AHRENHEIT TO HELP BAKED GOODS SET BEFORE RISING
"AKING TIMES VARY WIDELY AT ALTITUDE #HECK FOR DONENESS SEVERAL MINUTES BEFORE THE EXPECTED TIME AND KEEP HOVERING
0REVENT OVERmOW BY lLLING PANS LESS THAN THREE QUARTERS FULL
'REASE PANS LIBERALLY AND DUST WITH mOUR TO PREVENT STICKING OR LINE PANS WITH PARCHMENT /R INVEST IN SILICONE BAKEWARE
-EASURE mOUR ACCURATELY BY lRST WHISKING IT GENTLY 4HEN USE A SPOON TO lLL THE MEASURING CUP AND LEVEL IT OFF WITH A KNIFE
$ONT OVERCREAM BUTTER AND SUGAR OR OVERBEAT EGG WHITES EXCESS AIR WILL MAKE CAKES RISE TOO HIGH
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"E VERY GENTLE WITH YEAST DOUGH 'O FOR A LONGER COOLER SLOWER RISE AND DONT LET DOUGH MORE THAN DOUBLE IN SIZE &OR BREAD WITH A TENDER CRUMB Â "READ BAKER *EROD 0FEFFER ADVISES h'IVE IT A LITTLE MORE TIME TO FERMENT 4IME BUILDS mAVORv
625 E. Broadway
307 739 6175
Fall 2016 Â¤ Teton Family
FALL HARVEST FOCACCIA Âˆ
Makes two half-sheets (9 1/2 x 13-inch)
This rustic flatbread benefits from a slow fermentation at altitude, with three rises.
TO PROOF THE YEAST:
2 1/8 teaspoons active dry yeast (not instant!) 1/4 cup warm water
Âˆ FOR THE DOUGH:
2 1/4 3 7 1/2 1
cups water, plus 1 tablespoon (if needed) tablespoons olive oil for the dough, plus more for finishing cups, plus 6 tablespoons, all-purpose flour tablespoon fine sea salt or table salt Flaky sea salt for finishing
0LACE THE YEAST AND CUP WARM WATER IN A LARGE MIXING BOWL ,ET STAND UNTIL CLOUDY AND SLIGHTLY FOAMY ABOUT MINUTES 3TIR IN BY HAND CUPS WATER AND TABLESPOONS OLIVE OIL !DD CUPS OF mOUR AND A TABLESPOON OF SALT 3TIR UNTIL SMOOTH 3TIR IN REMAINING mOUR CUP AT A TIME UNTIL THE DOUGH COMES TOGETHER !DD THE ADDITIONAL TABLESPOON OF WATER IF NEEDED +NEAD DOUGH ON A mOURED SURFACE UNTIL SOFT AND ELASTIC ABOUT TO MINUTES
0LACE THE DOUGH IN A LIGHTLY OILED BOWL COVER WITH PLASTIC WRAP AND LET RISE UNTIL DOUBLED IN SIZE ABOUT HOUR #UT THE DOUGH IN HALF AND STRETCH EACH HALF TO lT A RECTANGULAR HALF SHEET PAN COATED WITH OLIVE OIL #OVER AND LET RISE A SECOND TIME ABOUT MINUTES $IMPLE THE DOUGH WITH YOUR lNGERTIPS LEAVING INDENTATIONS THAT ARE AS DEEP AS A INCH #OVER AND LET RISE A THIRD TIME UNTIL DOUBLED ABOUT HOURS 0REHEAT OVEN TO ÂŽ &