Issue â„– 25
issue s i h et
FALL HARVEST RECIPES
FOUR CHEFS, ONE HARVEST
Teton-based Chefs Fuse Food with Community
OUTBUILDINGS ARE IN! Local Outbuildings Support the DIY Movement
Tips and Techniques for Roasting Fall's Bounty
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2017 Issue № 25
A Note From the Editor
Mountain Style GLAMPING A luxury camping experience without the schlep.
FEATURES 24 — FOUR CHEFS, ONE HARVEST
For four local chefs, harvest time is as much about family and community as it is about food. We invite you into their kitchens where they share stories and recipes.
Teton Family ¤ Fall 2017
OUTDOOR FAMILY BLOG REVIEW Our favorite blogs can help you maintain an outdoor family lifestyle.
Conscientious Cook GET ROASTED Tips and an untraditional recipe for enjoying roasted fall veggies.
Mamasphere FILLING UP YOUR TANK Reminder to moms: Self-care comes first!
Ask the Expert MINDFUL FITNESS Mindfulness practice brings "play" back into the game.
In the Garden BEYOND PAPERWHITES How to plant bulbs indoors for winter and year-long blooms.
On the Cover: GROWhuts are known for their original design and ability to withstand the area's storms. Photo by Camrin Dengel
34 — OUTBUILDINGS ARE IN!
The urge to connect with the land has Teton dwellers creating a new legacy of buildings. From chicken coops to GROWhuts, outbuildings are trending.
Photography by Paulette Phlipot (top) and Ryan Dorgan (bottom)
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A note from the EDITOR
Last night, I slept in my best friend’s camper. On her truck. In her driveway. With my family. We are remodeling our house so that my tween can have her very own room after eight years of sharing one with her brother. So, wrapped in a Tyvek® suit and armed with a respirator, my husband, Justin, sealed the concrete floor yesterday evening, forcing my family into the streets (quite literally). After a month of compromised sleep, I am thankful for two things: 1) The fact that my parents raised me to be resourceful, almost to the point of insanity; and 2) The availability of friends (family, really) that we can text at 6:00 p.m. on a school night to inform them that we’re sleeping over and bringing only a box of cereal and a jug of milk. Number one I sometimes view as a curse. This DIY mindset (a.k.a. my “Yankee cramp”) comes with the expense of stringing myself out just to save a penny. Floor never got done right? Let’s strip it and redo it ourselves. Hard drive failed? There’s a YouTube video for that. Need a burlier chicken coop to deter predators? Let’s spend multiple weekends overbuilding one. We are insane, yes! But not unlike many included in this magazine. Take, for instance, Christian Hanley of Forage Bistro & Lounge in
Driggs. His amazing kitchen skills are a product of his upbringing. After his parents divorced, his working mother showed him how to cook at a young age and told him, “I’d like for this to be ready when I get home at 5:00 p.m.” And it was. Consider Judy Allen’s “Beyond Paperwhites” article on page 20. She explains how to virtually play God by forcing plants to bloom indoors during the winter. (Personally, I’d rather build one of the cool outbuildings described on page 35 than keep track of overwintering bulbs, but I certainly admire those who tackle the latter.) And, after all that DIY’ing, we’re still expected to make time for self care? Lately that’s fallen off my radar. But Melissa Snider sure gives me a kick in the pants on page 14. The DIY mindset is what shapes this magazine, really. So, let’s take advantage of the overflowing farmers markets, the warm days, and the fact that we can still cook outside. It’s time to instill traditions into our children, because it’s all those years of canning that they’ll remember well into adulthood. Maybe do some wildfire mitigation in your yard and then cap it with a bonfire and s’mores, or make every last one of our wonderful harvest recipes—together. Whatever you do to tuck yourself in for the fall, know that each creative effort “builds character.” As for our offspring—well, hopefully they’ll see it that way, too … someday.
Judy Allen has been growing food in the Tetons year around for over three decades. She currently teaches gardening classes, rents garden beds to the public at Darby Canyon Gardens in Driggs, and writes for local and regional publications. In her spare time, she enjoys a good book by the woodstove.
Lifestyle photographer Camrin Dengel is a storyteller with a focus on slow living. Her work explores the theme of returning to our roots, with images that feel honest and evocative.
Jonah Lisa Dyer is a screenwriter (Hysteria, 2011, and Away and Back, 2015) and author (The Season, Viking Children’s, 2016). She loves hiking, bonfires, knitting, and reading—preferably in that order and with a piece of pie somewhere in the lineup. She lives in Teton Valley with her husband/writing partner and their two children.
Chicago native Mel Paradis now lives in the booming metropolis of Tetonia, Idaho, with her husband and kiddos. In addition to writing, she serves hungry and thirsty people, teaches children, and makes a fool of herself performing with Jackson’s improv troupe, The Laff Staff.
As the dairy wife at Paradise Springs Farm in Victor, Tibby Plasse's boots are constantly covered in chicken-coop matter and compost. When she’s not boot deep in poop, she’s freelancing in communications and development.
Melissa Snider is an elementary school librarian in Jackson Hole. As a child, she was often caught reading way past bedtime. As an adult, she continues this habit. When she’s not immersed in books, Melissa can be found on family adventures in the mountains with her husband and two young daughters.
Teton Family ¤ Fall 2017
Editor photograph by Kisa Koenig
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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 Editor Michael McCoy Contributing Photographers and Illustrators Camrin Dengel Ryan Dorgan Rugile Kaladyte Stacey Walker Oldham Paulette Phlipot
Jackson Hole Community School not only supports students who want to pursue athletics, theater or other time consuming activities, but encourages you to go out and try everything to find your passion. They gave me the skills I needed to handle a busy schedule. Being a part of our community means that you will have a group of people behind you that want to see you excel at whatever you try. Caroline Berner, Class of 2017 Attending Georgetown University
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Distribution: Kyra Griffin, Hank Smith, Jeff Young, Russell Thompson, and Mark Whitaker
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. ÂŠ 2017 Teton Media Works, Inc. All rights reserved. Reproduction of this magazineâ€™s original contents, whether in whole or part, requires written permission from the publisher.
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Teton Family Â¤ Fall 2017
GLAMPING Camping Without the Schlep By Christina Shepherd McGuire
Photo: Courtesy of Conestoga Ranch
have to admit that having someone else build a campfire for me was a bit unsettling. I’ve always been a do-it-yourself kinda girl, especially when it comes to fire building: Trim logs with hand axe. Crumple paper into ball. Make sturdy teepee with kindling. Light match and throw it in. Poof! It was only natural for me to think it would be “business as usual” around the campfire the night we stayed at Conestoga Ranch in Bear Lake, Utah. But nothing about glamping—other than being in the great outdoors—mimicked our typical family outing. No truck crammed full of stuff. No night of compromised sleep on a less-than-cushy camping pad. And no DIY fire building. Instead, as dusk began to fall, a camp host swung by in his golf cart, lit our fire with his propane blaster, and we were good to go. That explains it, I thought. At check-in, we had been given a burlap bag filled with individual s’more fixings—marshmallows, graham crackers, chocolate, and a wooden skewer. Now, with our fire appearing almost miraculously, it was time to roast! Everything about the ranch, right down to the Conestoga sleeping wagons, symbolizes the Western outdoor experience. Conestogas were used in the nineteenth century to haul the goods of settlers migrating across America from east to west. These The 2017 season at Conestoga transporters were pulled by Ranch runs from May 19 teams of six horses and could through October 1. Check out carry up to eight tons of conestogaranch.com. produce and manufactured
goods. The Conestoga Ranch sleeping wagons, modeled after these historical masterpieces, feature one king bed for couples, or one king bed and two sets of bunks for families. “The wagons and tents [featured on the property] fit the interest of those who come out to visit Bear Lake, while combining a luxury resort feel with the wonders of camping,” explains co-owner Tom Hedges. The sleeping wagons can be set up ahead of time into circles around fire pits to accommodate large groups with multiple guests. On our stay, my family of four was lucky enough to experience one of the ranch’s Grand Tents. And believe me when I say this isn’t your typical wall tent. It came furnished with a king bed, four twin beds, an en-suite bathroom, a mini-fridge, and a deck with a picnic table. The sturdy canvas structure had zip-down screened windows and partitioned rooms with western furniture, bringing an indulgent feel to our weekend camping trip. And no camp cots here! Each bed was furnished with pillowtop mattresses, down comforters, and Pendleton wool blankets. The rustic bathroom— with its shower tub made from a galvanized water trough—provided an ambience way different than that of a traditional five-star hotel. However, the comfy accommodations are perfectly suited even to those not versed in camping. When we arrived at Conestoga Ranch, we parked our car in the lot and then biked up the hillside to our lodging aboard provided cruiser bikes. A camp host loaded our belongings onto a golf cart and delivered them tent-side. There were no cars, no family pets, and no camp stoves allowed at the private accommodations. Fall 2017 ¤ Teton Family
While this may seem restrictive, it added to the natural feel of the property. “This quiet and private setting allows people to reflect on nature, rather than be interrupted by the distraction of headlights or noises,” says Hedges. The only noises we heard on the property— other than crickets and singing birds—were the delightful squeals of children as they biked around the loop, played at the ranch’s playground, and practiced lassoing the bull dummies. Moms and dads, meanwhile, enjoyed daily yoga classes just up the hill at the yoga tent. A trip to Conestoga Ranch, or Bear Lake in general, isn’t complete without a meal at the resort’s Campfire Grill (open to non-guests). Housed in an enormous timbered, canvas-covered pavilion, this American bistro-style restaurant sets itself apart from the typical Bear Lake eatery. We enjoyed Waygu beef burgers and gourmet pizzas from the wood-fired oven; and, for breakfast, homemade granola and brioche French toast. I have to admit that I left my days of backcountry camping behind when I graduated from my twenties. And while hardcore car camping is still my family’s “thing,” I always relish returning to my cozy bed once the weekend is over. But I got used to my luxurious stay at Conestoga Ranch (after I warmed up to the firemaking procedure) and really came to understand how a noncamper could thrive there. “We were excited to develop something totally unique,” says Hedges. “Camping can be an unbelievable experience. But take camping and combine it with a luxury resort, and it can be even more amazing. It’s something to talk about [after you return home], whereas a traditional hotel, maybe, is not.” tf
YOU BETTER GLAMP AROUND —
Can’t make the trek to Bear Lake this fall, but want to experience luxury camping at its best? Hit up one or more of the following three neighbors for a nearby staycation or mini-outing. Fireside Resort in Wilson, Wyoming
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Teton Family ¤ Fall 2017
Fireside Resort puts you in touch with nature, while offering “the intimacy of a boutique hotel, the atmosphere of a wooded campground, and the ambience of your own cozy residence.” firesidejacksonhole.com Moose Creek Ranch in Victor, Idaho Moose Creek Ranch’s cabins provide a luxurious glamping experience at an affordable rate. You also have direct access to trails, Teton Pass, and the lodge’s recreation facilities. moosecreekranch.com Yellowstone Under Canvas in West Yellowstone, Montana Just ten minutes from the west entrance of Yellowstone National Park, Yellowstone Under Canvas’ luxury Safari tents and teepees offer a restful reprieve after a long day of playing or sightseeing. Their secluded location and on-site restaurant offer an upscale way to connect with nature. undercanvas.com/camps/yellowstone
OUTDOOR FAMILY BLOG REVIEW By Jonah Lisa Dyer
Photo: Courtesy of Currently Wandering
ust like going on a run, catching the first tram, or weeding the garden, the hardest part of getting outdoors with kids is taking that first step—getting everyone’s shoes on and walking through the threshold of your own front door! Once you’re out there, the fresh air and serotonin do the rest. Still, many of us struggle with maintaining an outdoor lifestyle once we have kids. Using other people’s successes as your inspiration can be the perfect antidote for feelings of apathy on days when the pull of inertia is particularly strong. Here’s a roundup of some great outdoor family blogs that will inspire you to lace up and get outside with your kids. OUTDOOR FAMILIES ONLINE Despite being relatively new, this online magazine and community is like the wise old grandma of outdoor family blogs. They cover everything from trail snacks and gear reviews to camping bin organization, geocaching, and even “doing the backcountry” for those with Type I diabetes. It’s where family and nature unite. Check out their fabulous 101 Series. outdoorfamiliesonline.com GO ADVENTURE MOM These two Utah moms aim to create the next generation of children who love the outdoors by offering easy-to-replicate exploration ideas, product reviews, family travel tips, and a great podcast that feels like listening to a couple of close friends. The layout is crisp and clean and the info is solid. goadventuremom.com
TALES OF MOUNTAIN MAMA This small Yellowstone-centric blog packs a big punch with tips, tricks, and gear reviews for family adventurers. Mountain Mama fully understands the struggle of being a stressed, overwhelmed multitasker and takes you along as she uses nature as her remedy. talesofamountainmama.com MOUNTAIN MOM AND TOTS Outdoor inspiration abounds on this blog that implores families to explore rather than hike. Their seven-week road trip along the National Park-to-Park Highway—encompassing 17 national parks and monuments—is well worth a visit. Look for great camping and winter sports resources as well. mountainmomandtots.com CURRENTLY WANDERING An amazing resource for the camper crowd. This family writes about their experience of downsizing to an airstream and traveling the country with their school-aged kids. Look for great gear reviews and information on specific trips that can be accessed by year, state, or national park. currentlywandering.com BORN TO BE ADVENTUROUS Living to our north in the Canadian Rockies, this mom has wonderful tips for hiking with the baby and toddler crowd. She’s full of great ideas and encouragement, including her 52 Weeks of Nature challenge. borntobeadventurous.com tf Fall 2017 ¤ Teton Family
GET ROASTED! By Mel Paradis // Photographs by Paulette Phlipot
s the heat of summer begins to dissipate (wait, what?!) and the cool days of autumn sneak onto the calendar, it’s time to shift our eating habits. Salads filled with greens from the garden sound great here in August, but, come late September, our bodies start to crave the warm comfort of slow-cooked foods. Still, we need not abandon our gardens and farmers markets when the first frost hits, as the natural sweetness of roasted vegetables is exactly what our bodies desire.
Teton Family ¤ Fall 2017
With so many varieties of vegetables available, you can serve a different roast vegetable each night of the week. While potatoes, yams, winter squash, and root vegetables come immediately to mind, cruciferous vegetables—such as cabbage, broccoli, cauliflower, and Brussels sprouts—are especially delicious roasted. Serve them as a side dish, toss with pasta, top off creamy polenta, or puree and add to soups or desserts.
• • • •
• • •
GENERAL RULES FOR ROASTING VEGGIES: For even cooking, cut vegetables into uniform pieces. Avoid steaming by not overcrowding pieces on the pan. Use a high-quality cookie sheet. If you don’t own a restaurantgrade sheet, buy one. Fall vegetables are not porous like eggplant or summer squash, so they won’t need as much oil. Still, give them a good toss in olive, coconut, or walnut oil, as well as a pinch of salt and cracked pepper. Round out the flavor with herbs, like rosemary, thyme, or sage. If roasting a medley of vegetables, cook in stages, with harder vegetables (such as beets) going in the oven or on the grill first. Add less-dense vegetables (such as broccoli) later. Keep an eye on your vegetables while roasting to avoid burning.
THREE FAVORITE ROASTING METHODS: Cut ’em up: This method is the quickest and simplest route to a crispy outside and soft inside. However, vegetables prepared this way lose their moisture, so cook more than you think you’ll need. For roots, potatoes, garlic cloves, cauliflower, and winter squash, roast at 425°F. For broccoli or Brussels sprouts, roast at 500°F. Stir at least once while cooking. Cooking times will vary, but start checking at 20 minutes. Denser vegetables and larger pieces may take up to 40 minutes. Par-cook ’em: When less moisture loss is desired, this method produces stunning results. Par-cook your cut-up carrots, parsnips, or potatoes by first boiling in salted water. When they are easily pierced with a knife, drain, toss in oil, season, and spread onto a preheated baking sheet. Roast carrots and parsnips at 375°F and potatoes at 500°F. Flip only once or twice to allow the side touching the pan to get crispy. Total cooking time is 30 to 40 minutes. Roast ’em whole: Sometimes a soft texture without the crispy outside is desired. In this case, roast veggies whole (or for winter squash, cut in half). For roots like beets, carrots, and parsnips, cut off the greens and wrap the root in aluminum foil. No need to peel the skin—it will slide off once cooked and cooled. Place on a cooking sheet. For squash, cut in half lengthwise and scoop out the seeds. Drizzle the cut side with oil and place it on the sheet. For a whole head of garlic, cut off the top (exposing the cloves), drizzle olive oil into the cavity, and wrap in foil. Roast all of these at 400°F. The cooking time will vary depending on the size, so start testing after 25 minutes for smaller vegetables and 40 minutes for larger ones. They are done when a fork easily pierces the flesh. tf
A MEDLEY OF FLAVORS —
Jackson Hole Classical Academy
Classical Education. Revolutionary School.
“An investment in knowledge pays the best interest.” - Benjamin Franklin
Roasted Idaho potatoes are a quintessential cold-weather side dish. John Hoggan of Grand Teton Organics grows more than forty varieties of certified organic seed potatoes on his Canyon Creek farm in Madison County, Idaho. Locally, Cosmic Apple, Snowdrift Farms, and Teton Full Circle Farm all buy their seeds from Hoggan. The best roasters, according
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to Hoggan, are the fingerlings. “They have a nutty, buttery flavor and cook thoroughly and quickly,” he says. Hoggan sells a fingerling mix that includes up to eleven varieties like purple, red, and pink-fleshed taters. If you can’t grab his fingerling mix from one of the above farms, seek out other unique varieties to create a mélange of colors for your feast.
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ROASTED PARSNIP CAKE WITH SPICED PECANS â€”
This cake recipe by Lisa Hanley of Forage Bistro & Lounge in Driggs is similar in texture and flavor to carrot cake. â€œI tried a few variations with raw parsnips, but found that roasting them adds an extra touch of sweetness,â€? she says.
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Education is a natural process carried out by the child and is not acquired by listening to words but by experiences in the environment. -Maria Montessori
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Teton Family Â¤ Fall 2017
2 2 2 2 1 1 1 1 4 1 1/2
cups pureed roasted parsnips (3 to 4 medium-large parsnips) Butter for pans sheets parchment paper cups all-purpose flour, plus more for pans cups sugar teaspoons baking soda teaspoon cinnamon teaspoon ground cloves teaspoon ground ginger teaspoon salt large eggs cups coconut oil
2. 3. 4. 5. 6.
Roast parsnips whole, wrapped in aluminum foil, at 400Â°F for 25-35 minutes (depending on size). Once cooled, pull off skins and place in a food processor. Blend until evenly pureed. Reduce oven heat to 350Â°F. Grease and flour two 9-inch round pans. Cut to size and line bottom of pans with parchment paper. In a large bowl, sift all dry ingredients together. Using a mixer, whisk eggs and oil, and add parsnips. Slowly add dry ingredients to wet, but donâ€™t overmix. Pour into pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 5 minutes. Then, remove from pans and place cakes on cooling racks.
1 1 1.
Melt brown sugar and heavy cream together in a saucepan over low heat. Let it cool. Using a mixer with a paddle attachment, beat cream cheese and then add butter. Add brown sugar mixture and vanilla extract. Slowly add powdered sugar. Mix until blended.
— FOR THE SPICED PECANS:
1 1/2 1/2 1 1 1 1
egg white cup sugar cup brown sugar teaspoon cinnamon teaspoon ground ginger teaspoon cayenne pepper teaspoon orange extract Pinch of salt cups pecans
2 1. 2. 3.
Preheat oven to 250°F. Mix all ingredients in a bowl. Spread onto cookie sheet and bake, stirring occasionally, for about 1 hour.
Once cool, use a paring knife to score a line around the outside of each cake as a guide for cutting. Insert the blade of your knife into the cut, hold it steady, and cut horizontally through the center of the cake to make 2 layers. Spread frosting on top of each bottom layer, stack layers, then spread frosting on top and around the sides of each cake. Decorate with spiced pecans.
FOR THE FROSTING: 1/2 1 16 1/2
cup light brown sugar tablespoon heavy cream ounces cream cheese, room temperature cup butter, room temperature
teaspoon vanilla extract cup powdered sugar, sifted
— TO ASSEMBLE:
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Fall 2017 ¤ Teton Family
By Melissa Snider // Illustration by Stacey Walker Oldham
’m a crier, a fact well known to friends. Last fall, after two years at home with my daughters, I jumped at the opportunity to return to work as an elementary school librarian. While thrilled to rejoin a profession I truly love, the shift back to fulltime teaching resulted in more ugly crying than I thought possible. My husband and I worked hard as a team to meal plan, read books at bedtime, and remember to bathe our children. We often finished washing dishes after 10:00 p.m., still with laundry to fold. I felt overwhelmed by the demands made on my body, my patience, and my time. (If you’ve ever referred to living through a normal day as “surviving,” you know what I mean.) This fall, my older daughter goes to kindergarten and my younger daughter attends preschool. And as our kids get older, I’m beginning to recognize the symptoms of a “mama meltdown.” They go something like this: 1. Constant crankiness: Sarcastic and snappy; difficulty relaxing; sense of humor MIA. 2. Excessive emotion: Chronic weepiness; easily overwhelmed and
Teton Family ¤ Fall 2017
frustrated. 3. Exhaustion: Foggy head; hard to listen, remember appointments, and find keys and phone. However, I’m determined to nip it in the bud. As a Teton County Wyoming School District employee, I enrolled in the Worksite Wellness program offered by St. John’s Hospital in Jackson. At my first appointment, my wellness coach, Natalie Stewart, and I discussed my three-month “vision of wellness” and set a first-week goal to cross-country ski twice and write 1,000 words in my manuscript-in-progress. When I easily met that goal, I enjoyed a surge of confidence. Life was once again under control. Week two was a different story. I had a flare-up of reality and didn’t even touch my stated goals. Frustrated by my perceived failure, I hesitantly admitted everything to Natalie, wondering if she ever dropped clients. She listened compassionately, and then asked, “If a friend told you everything you’ve just shared with me, what would you say to them?” Obviously, I would wrap that friend up in a hug and tell them it wasn’t the end of the world. So, why was it so difficult to say that to
myself? Part of the problem was I didnâ€™t know who that â€œselfâ€? was anymore. I had been so immersed in the tropical storm of giving birth, raising newborns, and getting back to work that Iâ€™d left key parts of who I am at the door marked â€œmother.â€? â€œIt has been my experience that mothers, especially working mothers, are so hard on themselves,â€? Natalie explained. â€œA common theme I hear is that they feel over-extended and [like] theyâ€™re not doing anything right.â€? I related to this 100 percent, and realized that if I was going to thrive rather than just survive, I needed to take self-care more seriously. According to Natalie, â€œA mother who feels that she is at her best self has more personal resources for her family and job.â€? We began brainstorming ways to help me feel restored. One of my major goals has been what the wellness folks call â€œsleep hygiene.â€? I know my kidsâ€™ sleep needs and always try to keep them on a schedule. But Iâ€™m a night owl and I thrive during this rare quiet time. Then when morning comes, I pay the price. Natalie encouraged me to practice similar sleep habits to those I try to instill in my kids. Know how much sleep you need, start winding down ahead of time, and put yourself to bed as dutifully as you do your children. Like me, I predict youâ€™ll find that when youâ€™re well rested, youâ€™ll feel the difference on every level. Exercise is another essential component of my wellness goals. Planning to and getting to exercise are two separate things, however. Youâ€™ve probably experienced the thrill of taking your kids for a walk, moving at a glacial pace for one-tenth of a mile before one of them has either 1) a bathroom emergency or 2) an unhinged tantrum. I decided to join Training to Be Balanced, a private fitness center in Jacksonâ€”as much for the sake of my pelvic floor as for my sanity. Their coaches high-five me every time I drag my exhausted butt into the gym, whether Iâ€™m ready to reach new heights or just want to run for five minutes without peeing my pants. They hold me accountable and cheer me on. And no matter how tired I am when I arrive, I always feel energized after a workout. Natalie once offered me this visual: Dive into a body of water. (Muted sounds; the sensation of being held; solitude and peace.) Now, picture the surface. â€œThereâ€™s a storm, and youâ€™re getting tossed by every wave,â€? she said. â€œYouâ€™ve got to go deep.â€? I started making time to journal, a method of processing I had abandoned when life got full. Now I keep my journal on my bedside table and scribble down listsâ€”things I donâ€™t want to forget about, worries, groceries, etc. Lifting even mundane things from my brain and laying them down on the page helps me sink into that calmer place. Dedicating time to creative efforts like writing, and restorative activities like reading, also help me relax and experience that slow drift through my mental sea. Whatâ€™s your diving bell? Maybe prayer, yoga, ceramics, or salsa dancing? Make time for things you want to do, not just what you have to do, by distancing yourself from that churning surface. As a mom herself, Natalie says she has learned self-care isnâ€™t selfish, but that â€œself-care is vital and necessary for motherhood.â€? Caring for myself physically, emotionally, and spiritually has enabled me to become a more focused teacher, more loving partner, and more caring parent ... most of the time. Iâ€™m still learning to give myself the compassion I try to give others and to remember that this is an ongoing process, not a one-time fix. So, all you tired mamasâ€”I feel for you! Give yourself a hug and a high five, and call a friend for a walk. Weâ€™re in this together. tf
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Fall 2017 Â¤ Teton Family
MINDFUL FITNESS Putting the “play” back into sport By Tibby Plasse // Photograph by Rugile Kaladyte
ooking back on my childhood schedule, I see that I was at tennis before school and lacrosse after school (followed by countless hours in the horse barn). I couldn’t wait to leave team sports! And I was so relieved when I finally went to college and could just go on a bike ride for fun. Then, a few years ago, my friends found out I could hold a goalie stick. And there I was, lacing up my skates for the first time in two decades. The locker room smelled the same, but the workout and the team play were so much more enjoyable than what I remembered. When it comes to kids and team sports, nearly any middle school teacher will comment on the energy level of that age group. Ironically, though, instead of embracing the vibrancy of growing children and changing hormones, our culture tends to funnel young athletes into competitive channels based on long-term goals and skills, with, or without, fun included. I connected with coaches from four different sports—soccer, ice hockey, kayaking, and baseball—to see how the equilibrium is kept in check. In the process, I learned that most coaches want the fun and the experience to override the competitive aspect of sports. Cathy Thomas of Teton Football Club soccer told a story that reminded me of how important the support of a team is: One of her team’s strongest defensive players sprained her ankle last season. With this key player sidelined, the other team members were nervous heading into their next game. Cathy gathered the girls 16
Teton Family ¤ Fall 2017
before the match, went over the lineup, and told them, “This is your chance. At any time, someone can get hurt. We need to step up and support each other.” The girls went on to win the game. “Through their confidence on the field, they found a rhythm and trusted one another,” Cathy explains. “With twelve-year-old girls, their peers are their biggest critics, and also their [biggest] cheerleaders.” The Push to Be Pro Critics and cheerleaders come in all forms, including parents. Veteran youth coach Brady Johnston explains that parents who didn’t, or don’t, participate in the sport their kids are engaged in don’t ask the same questions or apply the same pressure as those who did, or do. Johnston, who has coached for the Jackson Hole Ski Club, for the Jackson Hole Kayak Club, and at Fort Lewis College, is the founder of the nonprofit Teton Rock Gym in Driggs. “These [non-participant] parents would only ask, ‘What did you learn?’ or ‘Did you have fun?’,” Johnston says. “On the flip side, those kids who do have their parents’ push, go farther.” He says that, because of the strong drive coming from the athlete’s support network, about 20 percent of the kids could be Olympic bound. Yet out of that 20 percent, only about one in ten actually enjoys what their athletic ability enables them to do. The journal of the American Academy of Pediatrics’ Council on Sports Medicine and Fitness published an article by Dr. Joel S.
Brenner on pediatrics and sports. “Overuse injuries, overtraining, and burnout among child and adolescent athletes are growing problems in the United States,” Dr. Brenner wrote. “The goal of youth participation in sports should be to promote lifelong physical activity, recreation, and skills of healthy competition.” This sobering analysis underscores that all too often the child’s goal is skewed by an adult’s goals (either those of a parent or a coach). And as more athletes play competitively at younger ages, there is more pressure to grab a piece of the “professional pie,” with college scholarships or Olympic dreams on the line. Dr. Brenner’s article also reveals the slim chances of going pro: Fewer than one-half of one percent of high school athletes will go on to achieve professional status.
TIPS FOR ATHLETES — •
Meditation: Practice meditation before a game, workout, or race. Sit or lie down in a comfortable position. Focus on your breathing, taking slow, deep breaths through your nose. Fill each area of your body with breath, starting with your feet and working up to your head. Rest in this relaxed state.
Visualization: Before a big race or game, use visualization to help with confidence. Imagine all the aspects of your upcoming event: what you’ll be wearing, the smells, the feeling in the air, your teammates, and the
Your Mind, Your Body In order to be a strong team player, you need to intuitively know what your teammates’ next move will be. Certified mindfulness coach Michelle Visser calls this “attunement.” Visser works at the elementary school level as an outside provider, and is also on the staff of Teton Valley Community School. “If you’re watching a soccer game, you can see the players are not always using a dialogue to communicate with other players, but are working with a knowing awareness of their teammates, their strengths, and their reactions,” Visser says, adding that any successful team that makes it from the beginning of the season to the championships is playing mindfully.
opposition. Then, imagine yourself performing your best, while feeling strong and relaxed. •
Legs Up the Wall: A great restorative yoga move for post travel to or from a game! Lie down face up, with your butt against a wall and legs fully extended up the wall. Relax and breathe deeply, allowing the blood to flow from your legs and replenish them upon standing.
How does this happen? First, athletes must allow themselves to enjoy the sport. “You need to return to the actual physical movement of what you’re doing and what you love about what you’re doing,” says Visser. “Being
Mantras: Find a word or phrase that resonates with you. Repeat this to yourself during a run, game, or workout. Write it on your hand or post it on a mirror. For every negative thought during your event, repeat your positive mantra. Combat one negative thought with one positive mantra until you’ve changed your perspective. * Tips adopted from CoachUp Nation
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able to notice a difference [in how you feel] at the end of a season versus the beginning—when your mind feels good and clear—gives recognition to the physical response.” When teaching mindfulness to a student, Visser begins with the breath. Notice the quality of the breath. If it’s short, you’re anxious. If it’s deep, you’re finding enjoyment. As the practice furthers, take a body scan. Create more ease and quality breath, as you check in with your body. Really focus on all areas of your body: legs, jaws, neck, etc. Sounds like yoga, right? Well, yoga is a mindfulness practice and can help anchor, or “ground,” your body. “In yoga, there’s an opportunity to evaluate where your body is in space,” explains Visser. And as this awareness of one’s foundation develops within the individual, the team’s awareness will grow at the same time. “Awareness comes through demonstration and affirmation,” Visser says. “A teammate can say to another, ‘I see what you’re doing. What do you see yourself doing?’” This kind of attunement practice can change how the team members interact with one another. Life Skills: The Ultimate Takeaway There’s no question that enhanced communication, shared workload, and a support network are ingredients of a successful team environment. For many adults, their teams are in offices. Yet, unlike in the business world, playing on a sports team fosters life skills that take precedent over revenue. Mike Sullivan coaches baseball and hockey and plays hockey in Jackson’s adult men’s league. “I grew up in Queens and played street hockey, basketball, whatever we could with 120 kids on 156th
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Teton Family ¤ Fall 2017
Street,” he recalls. “I don’t think that culture exists anymore. No one can just go shoot hoops.” Yet he extols the power of youth sports. “It gives kids the ability to handle adversity and deal with conflict resolution. Kids need to figure it out and—sure—sometimes it’s going to be awkward.” Adults, like kids, also need the opportunity to play together. As an adult athlete, Sullivan plays because he loves the people he plays with. “They’re really good guys, not just hockey players; that’s why I play. I get to play hockey at a high level and I play because I love it.” Former Minnesota Vikings punter Chris Kluwe wrote an essay for Rolling Stone magazine in 2015. In an honest confession, he opened the door to the NFL locker room, admitting that it is the only thing he misses about professional ball. “Inside an NFL locker room, you will not find a sole collection of meatheads smashing their skulls into each other until blood streams from their noses. You will not find an isolated gathering of erudite scholars discussing the latest findings from NASA, and what that might mean for the global economy. You will not find just a quarrel of rednecks discussing fishing lures and shotgun merits, nor only huddled hunches of nerds debating the merits of the latest AAA video game release. You will find every single one of these, and many more besides, because the interior of an NFL locker room is made up of individuals, none of whom are easily crammed into a single box, save one: The common trait of football aptitude.” You can take a sport with you for life. And returning to a team sport gives you a little hiatus in which you can forget about everything that’s off the field. To just enjoy being in our bodies, playing and breathing, is what it’s all about. Besides—my hockey ladies have me laughing from practice to game to carpool. tf
DELIVERY FALL 2017
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PAPERWHITES Fall Bulbs for Winter Blooms By Judy Allen
Bulb Selection The bulbs I’ve been most successful with include those grown only in winter, as well as those grown in warmer climes for outdoor spring displays, such as South African native amaryllis, a Christmas classic, and paperwhite narcissus, a not-so-hardy species of daffodil. Recall the Greek myth of handsome Narcissus, who fell in love with his own reflection in the pond. When he died, daffodils sprang up where he had lain. Paperwhite blooms are just as gorgeous, and fragrant, too. Other bulbs I “coax” are crocus, hyacinth, iris, and tulips. While hyacinth blooms only in warmer zones, the other three grow here outdoors. But crocuses and tulips—especially the latter—are relished by rodents,
Photo: Shutterstock - Wolna
s an ardent gardener, I meet fall with mixed feelings. While I am ready to relinquish the tough work of gardening, I miss the marvel of watching things grow. I love our Rocky Mountain winter—both its blizzards and bluebird days. But by March, when dirty snow piles linger into dreary days, I’m longing for the green foliage and colorful blossoms of spring. Short of a tropical vacation, the next best way I’ve found to get an early dose of spring is to plant, in the fall, pots of bulbs for indoor bloom from December through April. The horticultural term for this process is called “forcing,” but I prefer to think of it more gently, like “coaxing” or “encouraging” a willing species to bring forth its flowers for my admiration, just a little early.
so indoor pots ensure a showing. Amaryllis and paperwhites are easiest for beginners, as they require no winter chill and will grow their full cycle in your home. More experienced growers may seek the challenge of crocus, hyacinth, iris, or tulips. These require a cold period to simulate a winter spent outside. You will need to find a spot to overwinter these pots for a specific length of time (see chart on page 22). Purchase bulbs at local nurseries or through online catalogs, which often offer a broad selection. For winter-chill bulbs, look at packaging or catalog descriptions for the species of each deemed suitable for forcing. My preferred choices are listed in the chart. Order early while selection is good, and hold your bulbs indoors until it’s time to pot them up. A Winter Home Choose colorful, unique, and/or sentimental containers to complement your vibrant flowers. Be sure your pots have drainage holes, with a saucer underneath to catch watering overflow. (Paperwhites are the exception; they thrive without drainage in soil or pebbles—recall Narcissus at the pond—so you can get creative and use a glass or galvanized container.) Since bulbs store all the food necessary to bloom, they are not particular about soil. Any well-drained potting mix will do. After the outdoor garden is put to bed, around the middle to the end of October, I pot up my bulbs. I usually pot amaryllis individually, while grouping paperwhites and others. To plant amaryllis and paperwhites, cover them with soil up to the shoulder (the widest part of the bulb). Water until soil is soaked. To plant crocus, hyacinth, iris, and tulips: position the bulbs,
REBLOOMING AMARYLLIS Dedicated gardeners only!
While most potted bulbs are reluctant to rebloom the following year, it is possible to convince your amaryllis to do so. Once the blossom has faded, cut the flower stalk at its base. Allow the huge, sword-like leaves to grow, watering as soil dries out. Water monthly with a fertilizer solution for blooms. Come late summer, give your plant a dormant period by placing it in a dark closet. Withhold water and allow the leaves to die back. Continue for three months. (For ease of recall, I put my pot in the closet on Labor Day and bring it out on Thanksgiving.) Then return the pot to a warm spot and resume watering. My Christmas amaryllis has bloomed annually for a decade, producing multiple flower stalks to greet the new year.
nearly touching, around the soil surface for a dense display. Push into the soil until tops are just covered. (Hint: use gloves when handling hyacinth bulbs, as they can cause skin irritation.) Water thoroughly after planting, letting the soil absorb moisture until it is evenly soaked. Label each pot to help you remember what to bring out when. South African amaryllis benefit from some warmth. Keep
Fall 2017 ¤ Teton Family
Recommended Species: Any Chill Period: None
Recommended Species: Nir and Ziva Chill Period: None
Recommended Species: Cream Beauty Chill Period: 16 weeks
Recommended Species: Harmony Chill Period: 16 weeks
Recommended Species: Delft Blue Chill Period: 12 weeks
Recommended Species: Single Early Chill Period: 14-20 weeks
Here’s a bright idea!
SAFELY DISPOSE OF FLUORESCENT LIGHTBULBS AND BATTERIES BY BRINGING THEM TO THE RECYCLING CENTER. THESE MATERIALS CONTAIN TOXINS THAT ARE PROHIBITED FROM LANDFILL DISPOSAL
Did you know? ISWR accepts all batteries - alkaline, rechargeable, automotive (lead-acid)
These materials contain toxins and can leach into soil & water
Drop-off for small quantities (less than 12) is available 24/7 at the Recycling Center. Look for the blue bins next to the front door. Larger quantities please contact the office
A voluntary fee of 60 cents per bulb or 80 cents per pound of batteries helps to cover the costs to safely process these materials. Payments are accepted M-F 9am-6pm
Other household hazardous waste materials are accepted by appointment on the 1st & 3rd Tuesday of the month, April - Oct.
For more information or to book an appointment online, tetonwyo.org/recycle. 307-733-7678 • Text questions to 307-200-9308
Teton Family ¤ Fall 2017
Photo: Shutterstock photos
Fluorescent bulbs can be compact or tubes
them in a sunny window or on a shelf above a heater in full light. Paperwhites prefer cooler temps and indirect light. Timing Isn’t Everything For bulbs requiring a chill, determine where to overwinter your pots. This entails putting pots in a cool place for a specific number of weeks, mimicking time spent underground in an outdoor planting. I land my potted bulbs in my root cellar, where temperatures remain close to freezing. One gardener I know puts his pots on the bottom shelf of his refrigerator. I’ve even heard of avid bulb forcers who dedicate a fridge in the garage exclusively to potted bulbs. Be wary of using a crawl space—it’s often too warm and may attract critters that’ll relish a meal of your delectable roots. A protected shelf in the garage might be a better solution. Begin the countdown when you rest your pots in their overwintering home. I record this on my calendar, bringing them out in a succession from the end of January to the end of March. Note the chilling period for each bulb on the “Chill Chart” and keep an eye on soil moisture, watering occasionally as needed. When hibernation is done, bring each pot first into low light until shoots appear. Hyacinth especially needs to be shielded from bright light until the blossoms clear the foliage, to prevent too early of a bloom. Then locate pots where they’ll receive ample light, watering as they dry out. During bloom, be sure to keep pots well watered to avoid early wilt. This winter, your barren pots will greet you with an explosion of green shoots and a rainbow of blooms. My favorites are the tiniest: my grandmother’s Delft pottery cradling nests of yellow crocus, a miniature harbinger of the glorious spring yet to come. tf
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Fall 2017 ¤ Teton Family
very August I feel like I just might turn into a tomato. This began when I finally started developing a taste for tomatoes in my early teens. For the entire month of August, my mother would buy beefsteak tomatoes from the “vegetable lady” and fresh buffalo mozzarella from the local Italian deli. Long before farmers markets, heirloom varieties, and fresh-off-the-vine golden snacking tomatoes were en vogue, my family would eat caprese salads (tomato, fresh mozzarella, basil, and imported olive oil) every night for a month. It’s what was in season at the time; and my mother knew that, very soon, the cold New England winter would deem fresh produce a thing of the past. We savored every moment. “I think of food as medicine,” says David Hugo, the village chef at Grand Targhee Resort. “You always want to put the best stuff in, which is usually local, fresh, and close to the source. The closer to the source you can get it, the better the flavor and the more nutritious.” Hugo stresses the importance of eating with the seasons—a theme I’m familiar with and one that persists throughout conversations with Hugo and three other local chefs, who all use fall farmers markets to acquire the raw materials from which their masterpieces take form. 24
Teton Family ¤ Fall 2017
Growing up on a farm in Vermont, David Hugo learned to cook with what was available in the garden. Harvest time consisted of eating corn and making cider. His extended family would gather at his parents’ orchard to pick apples and make gallons of cider— some to drink, some to ferment into hard cider, and some to freeze for use in winter. He explains that the way his family ate back then was very different from the way most of us eat today. “Today, people look up a recipe, then go out and buy all the ingredients,” Hugo says, explaining that a more historical approach is to develop a recipe that highlights the crop du jour as the main ingredient. After graduating from the Culinary Institute of America in Hyde Park, New York, Hugo traveled to France and Italy to cook and experience cultural eating. But upon returning home, he realized that he wanted to concentrate on American cuisine and regional cooking. “Haute cuisine was cool, but I had to bring a big toolbox to work to make elaborate meals,” he says. It got him thinking … What really is food? Why do people eat? And what kind of food do you want to put into your body? To the Vermont native the answer
was easy: local and seasonal. And no farm in the nation does “local” better than Shelburne Farms in Vermont, where Hugo spent twelve of his cheffing years. The 1,400-acre working farm, established in 1886 on the shores of Lake Champlain, now operates as a nonprofit, complete with four historical buildings, an inn, and an on-site restaurant. The operation shares its working farm and historical property with the community, which uses it as a campus for learning environmental, economical, and cultural sustainability practices. Hugo came to the Tetons directly from this locavore hub, creating menus for Grand Targhee that feature regional food, such as 460Bread and produce from Clawson Greens (a hydroponic farm in Tetonia run by Dave Ridell and created out of a full-size shipping container). His downtime spent with his wife, Lauren, and son, Olin, consists of visiting the local farmers markets and tending to his family’s small garden, just like he did growing up.
As a private chef, Jarrett Schwartz cooks a little bit of everything—from raw fish to Asian-influenced fare to local Fall 2017 ¤ Teton Family
cuisine. Most of his repeat clients give him free range to create dishes from foods like Colorado elk and bison, local Lockhart Cattle steaks, and the summer’s freshest farmers market finds. “I’m there [at the farmers market] early to get first pick,” he says. “If I see turnips and carrots that week, that’s what’s on the menu. If it’s green tomatoes, I incorporate them in salsas and vinaigrettes.” A long-ago transplant to the town of Jackson, Schwartz has pioneered nine restaurants—including Mizu (now Sudachi) and
Blue Kitchen (now The Kitchen)—most of which are running strong today. He serves as a consultant for several local restaurants, including Sidewinders, Persephone, and Picnic, where he develops seasonal menus, organizes kitchens, and trains staff. He explains that every year the farmers markets get better and better, and this influences his summer menus. “When I do a menu change, I think of what’s in season,” Schwartz says. “Maybe it’s lightening up a fried chicken sandwich at Sidewinders with pickled veggies, or incorporating fresh peas and pea sprouts into summery salads at Persephone.” When asked how he takes part in our sustainable food community, he has this to say: “I contribute by buying local produce and spreading the word, as a one-man-show, to clients and restaurants.” Schwartz always looks forward to fall, when the farmers markets are stocked. “It’s like our summer,” he says. “Fun things come out, like endive, radicchio, and broccolini.” He also looks forward to getting over his August hump and spending more time with family to cook his favorite fall recipe, Lela Soup, named after his three-year-old daughter. This traditional chicken soup incorporates joys of the harvest, like Lacinato kale, turnips, carrots, onions, garlic, and bone broth made from chickens raised in Alta. Schwartz is proud that Lela will eat whatever he cooks, and that she participates in the process by salting her food to taste and cracking eggs. “Rarely does she
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get an organic Amy’s frozen pizza,” he adds—especially at this time of year.
For Christian Hanley, being a restaurateur is a family affair. “There is zero separation for us,” he says. “Food is what we do all day long.” Hanley and his wife, Lisa, bought Forage in January of 2015 as a way for the family to relocate back to Driggs, where Christian spent his time ski bumming in the 1990s. A graduate of the New England Culinary Institute, Hanley had cooked regionally in the Tetons before meeting Lisa and opening three restaurants in Arizona for a private family. The couple’s two children, Maddie, age 8, and Ollie, age 6, don’t know life without food at its very core. The kids help out in the kitchen at home by making their own breakfast and preparing their lunches for school. They also take the bus to the restaurant after school to help with kitchen prep (after homework is done, of course). But for their parents, it’s less about having the kids participate in family chores and more about engraining in them an appreciation for everything “food.” Throughout the year—and especially during harvest season— they take a family night to prepare and cook a dinner together at home. “The point is to make something from scratch that came from the earth, seasonally and locally,” explains Hanley. The family’s menu revolves around what’s available in a given week. “I’m a big fan of autumn,” he says. “When the ingredients begin to change, my style of cooking changes, too. That’s when I start to incorporate braising, and cooking with stronger flavors.” Along with stronger flavors comes new taste sensations for the kids. Hanley believes they need to see a food three times before they’ll try it and enjoy it. The first time, he’ll introduce it on their plates; the second time, maybe they’ll push it around with their forks; and on the third time, they are expected to take a bite to at least try it. “We call it a ‘thank you’ bite,” Hanley says, “to give thanks because we made it together. As a person who acknowledges that he is constantly “taking from the system,” sustainability weighs heavily on Hanley’s mind. He believes that maintaining the local food economy is something that will come into question as the population in the Tetons increases. Improving on efficiencies is something he tries to take part in. “Linking us all together [farmers, ranchers, and restaurants] is an efficiency in itself,” he says. And conversations are beginning to happen. This summer, Hanley partnered with Snowdrift Farms in Victor to provide weekly farmers market specials made from the farm’s harvest. “This [planning] gives us a full outline for June, July, August, and September. That’s four months that we are in the circle!” But he still ponders a long-term solution, one where restaurants of a certain size will need to create their own food supply. And with two bright young stewards at their side, there’s no doubt the Hanleys will be leading the charge.
Joshua Governale grew up in Orange County, California, right next to a pumpkin and corn farm. During the fall harvest, the field mice would evacuate the farm’s property and relocate themselves in neighboring homes. As a “thank you”—or more specifically a condolence gift—the farm would leave a large bag of fresh produce at the Governales’ doorstep every autumn. Governale remembers his mother’s pumpkin bread, his grandfather’s pumpkin ravioli,
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— By David Hugo Serves 4
As a child, Chef David Hugo’s favorite squash was buttercup because of its sweet taste. And slow-cooked short ribs are always comforting on a cool autumn night.
4 1 3/4 1/2 4 2 2 2 1 1/2 4 2 5 2 1. 2.
FOR THE SHORT RIBS:
eight-ounce pieces local bison or beef short ribs tablespoon vegetable oil teaspoon fine sea salt teaspoon black pepper medium carrots, finely chopped medium onions, finely chopped garlic cloves, finely chopped cups tomatoes, diced cups dry red wine cups brown veal stock (can sub beef or chicken stock) sprigs fresh thyme bay leaves tablespoons balsamic vinegar
Place oven rack in lower third of oven and preheat to 250°F. Pat beef dry. Heat oil in a wide (12-inch-diameter) heavy pot over moderately high heat until hot but not smoking. Brown beef on all sides, turning with tongs, about 8 minutes. Transfer to plate and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Teton Family ¤ Fall 2017
Add carrots, onion, and garlic to oil and cook uncovered over moderate heat, stirring occasionally until softened, about 5-10 minutes. Stir in tomatoes and wine and bring to a boil, stirring occasionally until sauce reduces slightly, about 8 minutes. Add veal stock, thyme, bay leaves, vinegar, and remaining salt and pepper and bring to a simmer. Skim fat from surface, then add beef along with juices and cover pot with a tight-fitting lid. Transfer to oven and braise until tender, 6 to 8 hours. Remove short ribs from liquid. Skim fat from surface, discard thyme and bay leaves, and blend the sauce. Adjust the seasoning.
While the beef is braising …
1 4 1 6 2 2
FOR THE SQUASH:
medium buttercup squash tablespoons honey teaspoon salt tablespoons butter tablespoons cream or milk teaspoons Ancho chili powder
and minestrone soup, for which the family utilized the “kitchen sink of veggies” that came available each fall. (As for the mice, well, they got the raw end of the deal, often meeting their demise during a run-in with neighborhood cats.) Today, Governale blends his Sicilian roots with a slight Cajun flair, stemming from his Italian grandfather’s New Orleans upbringing, as he crafts dishes for his two Jackson restaurants, Café Genevieve and Orsetto. At Café Genevieve, he creates affordable home cooking with a Southern flair; at Orsetto, his moderately upscale Italian fare incorporates family recipes and the old-school flavors of his youth. Similar to Hanley, Governale stresses the importance of efficiencies within the local food system. Conveniences—like the proximity of Vertical Harvest to his restaurant—help him participate in the culinary circle while cooking up to 1,000 covers a day at Café Genevieve. At Orsetto he uses Vertical Harvest’s tomatoes, micro greens, and micro basil in dishes like panzanella, preordering two weeks out so he knows exactly what he’ll be getting. Governale meets weekly with Nona Yehia and Sam Bartels of Vertical Harvest, giving them feedback on what they can do better to accommodate his restaurants. When Governale grants himself a pause—which are few and far between—he continues to contribute to the food circle by tending the 17-by-17-foot raised garden bed at his Rafter J home. And while his novice gardening skills have nothing on his professional cooking prowess, he finds it important to take time to connect with his fiancé, Jennifer, and his daughter, Delilah, as together they learn what grows best in a climate more suited to making gelato than to growing a juicy beefsteak tomato. tf
1. 2. 3.
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Cut squash in half and remove the filling and seeds. Place honey, salt, and 1 tablespoon butter in cavity of each squash half. Roast squash skin-on, facing up, at the same temperature as the ribs, until soft and scoopable (approximately 5 hours). Remove halves from oven and cool. Carefully scoop the flesh away from the skin and combine it in a mixing bowl. Discard remaining skin. Add remaining butter, cream, and Ancho powder, then mash squash with a potato masher until smooth. Add salt to taste.
4. 5. 6.
FOR THE CHARD:
2 2 1
bunches fresh rainbow chard tablespoons olive oil clove garlic, sliced Pinch of dry red chili flakes 1/4 teaspoon whole coriander seeds (optional) 1. 2. 3. 4. 5.
Rinse chard leaves. Tear or cut away stalks from the leaves. Cut stalks into 1-inch pieces. Chop leaves into 1-inch-wide strips. Keep stalks and leaves separate. Heat olive oil in a saute pan on medium-high heat. Add garlic slices, chili flakes, and coriander seeds (if using) and cook for 30 seconds, until fragrant. Add chard stalks. Turn heat to low. Cover and cook for 3-4 minutes. Add chard leaves, and toss with oil and garlic in the pan. Uncover and cook 3-4 minutes more. Turn the leaves and the stalks over (you may need to add water) and cook until al dente.
To serve, place a scoop of squash down first, top with a mound of chard, layer with short ribs, and finish with sauce.
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Fall 2017 ¤ Teton Family
— By Jarrett Schwartz Serves 4 as a main dish, 8 as a side
Chef Jarrett Schwartz’s vegetarian dish is totally balanced, complemented by the bitterness of the endive, the sweetness of the vinaigrette, and saltiness of the feta.
8 2 1
FOR THE SALAD:
heads Belgium endive tablespoons extra virgin olive oil tablespoon Za’atar spice (Mediterranean spice blend) Pinch of salt 1 slice hearty German rye bread 1 head butter lettuce, picked into large leaves 4 tablespoons pine nuts, toasted 1/2 fresh lemon 1 ounce feta, crumbled 1.
Slice endive in half lengthwise, toss with 1 tablespoon olive oil, Za’atar spice, and salt. Grill on hot grill, 2 minutes per side. Tear bread into small pieces. Heat remaining oil in pan until hot and fry bread until crisp, approximately 2 minutes. Reserve remaining ingredients for the salad.
8 3 1 3 30
FOR THE VINAIGRETTE:
quarters roasted tomatoes or 3 ounces sundried halves, packed in oil tablespoons extra virgin olive oil shallot, diced tablespoons sherry vinegar Salt Teton Family ¤ Fall 2017
teaspoons sage, chopped
Saute tomatoes in 1 tablespoon oil until warm. Add shallots to pan. Deglaze with sherry vinegar. Remove from heat and add a pinch of salt, sage, and 2 tablespoons of oil. Mix to combine.
1 2 1 1 1 1 3 1/2 3
FOR THE SALSA VERDE:
bunch Italian parsley ounces fresh dill shallot teaspoon Dijon mustard pinch dry red chili flakes teaspoon capers tablespoons champagne vinegar cup extra virgin olive oil teaspoons sea salt
Finely chop the parsley, dill, and shallot. Combine all ingredients to meld flavors. To prepare the salad, arrange butter lettuce on a plate. Top with endive, warm tomato vinaigrette, feta, and toasted pine nuts. Finish with a squeeze of lemon, salsa verde, and fried bread.
— By Christian Hanley Serves 8
At Forage, Christian Hanley and his wife, Lisa, love lasagna because “the fillings can change with seasonality and mood.” This is their harvest rendition.
16 10 2 1 2 1. 2. 3.
ounces all-purpose flour egg yolks eggs tablespoon extra virgin olive oil tablespoons milk
Mound flour in a large mixing bowl and form a well in the middle. Pour remaining ingredients into the well. With fingers, swirl wet ingredients gently in a circle, incorporating the flour slowly. Be careful not to let wet ingredients flow over the top of flour well. Once wet ingredients are incorporated, the dough will be sticky and look flakey. Turn out onto a floured work surface. Knead dough in a forward motion with the palm of your hand and then reform into a ball. (Unlike bread dough, you are not folding it over on itself.) Continue to knead and reshape for 15 minutes. When dough is smooth and springy, you are finished. If not, keep kneading. You can’t overknead! Cut ball of dough into 3 equal parts, sprinkle with flour, wrap in plastic, and let rest on counter for 1 hour.
1 1 1 3 2 1 2 1 1. 2. 3.
4. 2 2 2 2
Pinch of sea salt Pinch of cracked pepper tablespoon marjoram, chopped tablespoon rosemary, chopped tablespoon thyme, chopped tablespoons extra virgin olive oil parsnips, peeled, cut, seasoned, and roasted butternut squash, peeled, cut, seasoned, and roasted summer squash, cut, seasoned, and roasted bundle spinach, washed and julienned
FOR THE DOUGH:
FOR THE FILLING:
eggs eight-ounce packages mascarpone cheese eight-ounce logs goat cheese eight-ounce pieces Manchego cheese, grated
On a floured work surface, roll dough balls into 3 thin pasta sheets the size of your dish (9-inch-by-13-inch). Combine eggs, cheese, and salt and pepper in a bowl and whisk together. Combine roasted veggies in a second bowl, and herbs in a third bowl. In the bottom of your baking dish, spread 1 tablespoon oil. Place 1 sheet of dough on the bottom. On top of dough, spread 1/3 cheese mixture and 1/3 herbs. On top of the cheese, spread 1/2 roasted vegetables and 1/2 julienned spinach. Continue layering in this fashion until you reach your last piece of dough. Place it on top, spread on 1 tablespoon oil and the remaining cheese. Sprinkle with rest of herbs. Cover with foil and bake covered at 350°F for 45 minutes. Uncover and bake an additional 15-20 minutes for a crispy top. Let rest 30 minutes before cutting.
Fall 2017 ¤ Teton Family
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Teton Family ¤ Fall 2017
— By Joshua Governale Serves 12 (can be scaled)
This recipe adopted from Chef Governale’s grandfather features (in true harvest fashion) a handful of corn cut fresh from the cob.
1/2 9 6 6 1 1/2 18
FOR THE BEIGNETS:
1 3/4 3/4 3 1
cup all-purpose flour, sifted teaspoons baking powder teaspoons kosher salt eggs cups milk ounces crawfish tails, shelled and cut into pieces (can sub shrimp) tablespoon Cajun seasoning cup poblano peppers, finely chopped cup green onions, finely chopped tablespoons garlic puree handful of corn, freshly trimmed from the cob (approx. 1 1/2 cups) 32-ounce bottle Spectrum sunflower oil or other high-heat oil
1 1. 2. 3. 4. 5.
Combine flour, baking powder, and salt in a large metal mixing bowl. In a separate bowl, whisk eggs until frothy; add milk, crawfish tails or shrimp, and Cajun seasoning. In a third bowl, combine peppers, onions, garlic, and corn. Incorporate all ingredients into the dry ingredients. Mix to combine. (The mixture should look like thick pancake batter.) Refrigerate for 1 hour.
6. 7. 8.
Place oil in a large Dutch oven and heat on stovetop to between 375°F-440°F or heat oil in a FryDaddy®. With a small ice cream scoop, scoop and drop the batter, one by one, into the oil and fry until golden brown, about 8-10 minutes. Remove beignets from the fryer and place on a paper napkin to drain.
FOR THE SAUCE: 1 1/4 1/4 1/4 1/4 1/4 3 4 1/4 1. 2.
Makes 3 cups (can be scaled down) cup mayonnaise cup yellow mustard cup prepared horseradish cup lemon juice cup capers, drained and chopped cup scallions, chopped teaspoons red Tabasco sauce celery stalks cup ketchup Salt and pepper Puree all ingredients in a Vitamix® or food processor. Season with salt and pepper to taste. Refrigerate until served. To serve, place 1 or 2 beignets on a small serving plate. Top with a dollop of remoulade.
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Fall 2017 ¤ Teton Family
Teton Family Â¤ Fall 2017
Photos and words by Camrin Dengel cattered around mountain towns and the surrounding rural landscapes are outbuildings, many of them standing like historical pillars. The local traditions of ranching and farming, combined with the urge to connect with the land, has modern Teton dwellers creating a new legacy of buildings. From coops to silos, some are homegrown, some professionally engineered. Yet, each is a unique expression of how we interact with our land, our food, our vistas, and the space around us. For many, outbuildings promote a deeper connection to our rural lifestyle. But for the modern homesteader, outbuildings cultivate a special relationship with food and the outdoors, one that supports a self-sufficient existence.
Mark and Kristi Fisher, like many, have a collection of outbuildings on their Fox Creek property in Victor—their chicken coop and greenhouse being the highlights. Their coop features bottomless galvanized cans that are turned sideways and tucked into the south wall as nesting boxes. The lids give easy access to the desired laying locations and make egg collecting simple. Zoe, age two, insists her mother not check on the chickens without her, even on mid-winter days when bundling up is a necessity. Owen, age five, loves to help plant and harvest the greenhouse. “We love eating right from the plants—especially the cherry tomatoes,” says Kristi. Getting their kids outside and in touch with their food justifies the extra effort required by the Fishers to maintain these additions.
Fall 2017 ¤ Teton Family
Denise DelSignore and her family of four lived in a sheep wagon while their cabin in Felt was being built. Just over 100 square feet and constructed by her husband, Justin Ayer, and friend, Tim Henderson (Tim Henderson Construction), the wagon still sits on their land, acting as a guest bedroom and a place for the kids to play. But a run-of-the-mill sheep trailer itâ€™s not! With copper clad, steam-bent oak bows for the roof and a custom metal-worked countertop, this little art form enhances the surroundings of their off-the-grid homestead.
Teton Family Â¤ Fall 2017
Ginny Robbins and Nate Ray of Winter Winds Farm in “Drictor” always liked the looks of a grain silo. A cheap Craigslist find, the extra storage space fit perfectly on their land already lined with functioning farm buildings. It was cheaper than building a shed and a much better option for keeping the “local flavor” alive.
With a desk tucked inside, Nate created a space that doubles as a workbench and bike fix-it station. Next up at the Robbins-Ray farmstead: a shipping container that will function as a shelter option for their goat herd. Or, they’ll just bury it to serve as a cave for aging their goat cheese.
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Contact us for a free property evaluation or for a no-pressure buying experience today Two Convenient Teton Valley Locations Victor – Teton Springs Driggs – 40 East Little Ave
YOUR WYOMING & IDAHO AGENTS 2 0 8 . 7 87. 8 0 0 0 | To l l Fre e 8 6 6 . 4 4 5 . 3 3 2 8 | w w w. a s r re a l t y. c o m Fall 2017 ¤ Teton Family
Founded by Casey Eason and now owned by Mike Hudacsko and Todd Stout, GROWhuts was created with the intention of supporting sustainable Teton lifestyles. The structures—able to withstand the area’s winter and summer storms—consist of prebuilt and custom multifunctional outbuildings. Custom structures can be built onsite and include anything from benches and shelving to intricate hydroponic systems. Well-known for their original design, each GROWhut features polycarbonate paneling that lets light in and provides UV protection and insulation, and automated roof vents powered by a gas-activated chamber that pushes the vent open when temperatures rise. Additionally, as stewards of the earth, GROWhuts’ owners source their lumber from dead standing timber.
Erika Eschholz and Ken Michael at Full Circle Farm use their outdoor kitchen as a way to keep them close to the farm. Instead of buzzing home for food prep, the two-door, nicely vented outbuilding next to their irrigation creek allows them to keep tabs on farm goingson while enjoying a break. The windows and the semi-transparent siding let in natural daylight, well into the summer evenings. Eschholz and Michael grow hops off the south side of the kitchen for an added décor of greenery and shade, as well as a quick, tasty topping for salads.
Liz Brimmer inherited her father’s orchid collection—a family tradition passed down for generations. Her dual-chambered greenhouse, sourced from British Columbia, Canada, allows her and her husband, George, to grow their own seedlings, vegetables, and precious orchids year-round. With its climate-controlled tropical zone, Liz loves spending time in the greenhouse mid-winter. It’s a beautiful way to honor the memory of her father, and the orchids add joy to her life.
Fall 2017 ¤ Teton Family
“Having someone do certain things for you is like getting someone to chew your food for you. It might be easier to swallow but it loses all its flavor...” — Ze Frank
Teton Family ¤ Fall 2017
Photo: Shutterstock - malamooshi
Fables, Feathers & Fur Storytelling and art-making at the Museum
Every Wednesday 10:30 – 11 a.m. E xc lu d i n g t h E m o n t h s o f A p r i l A n d s E p t E m b E r
Children’s Discovery Gallery The Children’s Discovery Gallery is open during regular Museum hours. It is a beautifully designed, self-directed activity area for children. The gallery includes a hands-on Artist’s Studio, Life-size Diorama, Animal Costume Collection, Reading Nook, and Puppet Theater.
www.Wi ldli fe Ar t.or g | 2 8 2 0 Ru n g i u s R o a d , J a ck s o n , Wyo m i n g
Multi-week programs designed to foster the love for winter sports, improve skills, independence, and balance. Itâ€™s also a great way to make new friends on the mountain.
Bobcats 3 1/2 to 5
Big Cats 6 to 12
11/19, 11/26, 12/3, 12/10 1/7, 1/4, 1/21, 1/28 2/11, 2/18, 2/26, 3/4 3/18, 3/25, 4/1, 4/8
Save up to $277 when you book a season long program, or ask about the $20 off Pounce Back Special off individual sessions.