Page 1

FALL

2015 —

Issue № 19

FALL

FOOD Issue Go Local

Organic CHICKEN BUS

An artful home on the farm

EATING MEAT

Is it healthy and ethical?

BEYOND RAMEN A college survival manual for cooking quick, hearty meals


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FALL

2015

Issue № 19

Departments Contents

10 — FEATURES 28 34 — — CARNIVORES, WE FAMILY FOOD NEED TO TALK ...

TRADITIONS

Rethinking beef as a conscientious carnivore: What’s healthy? What’s ethical? And what’s the shopping MO?

Cultivating family food practices gives children a sense of belonging and helps rebuild declining traditions.

By Annie Fenn

By Christina Shepherd McGuire

2

Teton Family ¤ Fall 2015

4

Note from the Editor

8

Mountain Style KID-FRIENDLY FARE Local menus and restaurants that appeal to children

10

FARMERS MARKET SMOOTHIES Creative smoothie recipes using harvest produce

12

Ask the Expert FATS 101 The good, the bad, and the ugly

16

Conscientious Cook BEYOND RAMEN A college survival manual for cooking quick, hearty meals

20

Cabin Fever UNSTOCKING YOUR PANTRY A seasonal kitchen cleanse

24

In the Garden CHICKEN BUS COMMISSION Local students create an artful home on the farm

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

28 —

Photography by (top) Paulette Phlipot, (bottom) Price Chambers


Welcome to

A note from the EDITOR and promise to dial in my food sourcing and preservation tactics upon my return home.

Admittedly, I surround myself with friends who adore food. It’s kind of a bad habit, actually, hanging with these self-proclaimed “food snobs.” Because when we come together, it inevitably winds up with a big ding to both the wallet and the waistline. I have one such friend—more like a sister, really—who lives in California. Our families gather biannually when either they long for the mountains or we NEED the beach. When I first arrive at her house, I get this feeling that reminds me of going home to my parents. But the backdrop of tropical succulents that rival Sunset magazine spreads, and lemons, grapefruits, and avocados dripping from branches, reminds me I’m actually in paradise. I settle in and pick a fresh grapefruit before ransacking her kitchen cabinets for accoutrements. Every visit, I find newfound inspiration while savoring our hosts’ meal customs—spear-caught yellowtail ceviche, canned lemon curd on toast, grandma’s strawberry preserves (made from fresh California strawberries, of course). I make notes, take pictures,

This season’s magazine moves me in a similar way. While reading each article, I gained knowledge on how to navigate food more mindfully. Kate Field’s “Farmers Market Smoothies” article on page 10 provided new suggestions for using up my fall produce. Annie Fenn’s “Beyond Ramen” article (page 16) had me reminiscing about the habits that led to my own “freshman fifteen.” (Where was this advice when I was in high school?) And my feature on “Family Food Traditions” on page 34 pushed me to incorporate a new family practice of my own. And as I write this—secretly wishing my kids favored Ball Park Franks over the more spendy Teton Waters Ranch hot dogs—I realize what a unique food community we live in. And while it’s not California with its yearlong, abundant produce, our own artisanal mainstays help support a culture reliant on friendships that revolve around food.

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

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

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

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

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

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

4

Teton Family ¤ Fall 2015

Editor photograph by Kisa Koenig

Contributing WRITERS


Planning for your perfect day? Women & Infants Center

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It’s all in the details. Facebook “f ” Logo

CMYK / .ai

/myEIRMCbaby

Be Our Baby of the Day!

Where you go when it matters.

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tetonfamilymagazine.com Publisher Kevin Olson Editor Christina Shepherd McGuire christina@tetonfamilymagazine.com Art Director Kathryn Holloway Copy Editors Dorothy Jankowsky Pamela Periconi Contributing Photographers Price Chambers Taylor Glenn Camrin Dengel Kisa Koenig Paulette Phlipot Advertising Sales Jeannette Boner, jet@tetonmediaworks.com Sara Adams, sara@tetonmediaworks.com

Lydia Redzich

Ad Production Andy Edwards

Sarah Grengg

Director of Business Development:!Amy Golightly Distribution:!Kyra Griffin, Hank Smith Pat Brodnik, Jeff Young

20 —

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

REaLItY CHeCK NO. 1 You have the power to prevent serious illness physician TIP: Research recommendations online at uspreventiveservicestaskforce.org

2. Follow vaccination and screening schedules 3. Check your health insurance policy. Many preventive screenings are 100% covered.

4. Eat healthy foods and exercise -- You’ve heard this DHC (208) 354-2302 | VHC (208) 354-6307

6

Teton Family ¤ Fall 2015

before because it’s true -- Now do it!

Photo: Fotografiche - Shutterstock.com

1. Learn about preventive care by visiting your family


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7


KID-FRIENDLY FARE Families Weigh In ... By Julie Butler

“B

illy’s Burgers!” “Merry Piglets!” “Pizza at Calico!” These were the suggestions my now-grown kids would shout when asked where they wanted to go for dinner—proving that pint-size palates often rule the family’s dinnertime plans. Today, a number of standouts serve as family favorites on both sides of the hill for their menus and kid-friendly ambiance. Clairey Sasser Grubbs, of Jackson, and mom to three-year-old Tanner says that the Calico restaurant with its one-and-a-half-acre yard is definitely the place to take the kids. “You can’t beat it,” she says. “They play, and you have grown-up time.” Fellow Jackson mother Jenny Karns agrees. “The kids love Calico … and their kids’ menu has the basics—pizza, pasta, and macaroni and cheese—which is great.” If you want to go beyond the basics, Calico’s appetizer menu features small portions for smaller appetites, such as the Caprese Sliders.

Sidewinders American Grill in Jackson also gets a stamp of approval. “Sidewinders is by far a kid’s dream,” Grubbs says, with their arcade and awesome kids’ menu. She says Tanner is a big fan of the chicken tenders with the option of honey mustard and carrots or fruit instead of fries. For children with more discerning palates, Rendezvous Bistro fits the bill. Although lacking a kids’ menu, it has still won over Karns’ eight-year-old daughter, KD, who says the mussels are “so scrumptious they make me giggle like when a puppy licks my face!” The restaurant also has crayons for doodling on the butcherpaper tablecloths. Over in Idaho, two favorite restaurants feature outdoor areas for frolicking: Wildlife Brewing and Pizza, and Forage Bistro and Lounge. Kari Miller, of Victor, says dining at Wildlife is her family’s

BOOK

A beautiful hardbound copy of New England Farmgirl: Recipes & Stories from a Farmer’s Daughter (Gibbs Smith, 2015) by Jessica Robinson brought me back to the summer roadside stands of my childhood in Connecticut. As you open the first page, imagine that you’ve just closed the door of your rusty old pickup and are traveling north over New England’s backroads and covered bridges in search of local fare. Each chapter—such as A Fruitful Harvest, Homegrown, or Yankee Backyard Entertaining—comes with a foreword full of fond family memories, New England artisanal finds, and timeless kitchen teachings to pass on to children. Even if you’re not a New Englander or never plan on visiting, you can still relish Robinson’s farm tales and seasonal recipes. Entertain guests with her Blackberry and Blueberry Spiked Lemonade, add late summer’s fresh corn to her Sweet Cornbread recipe, or indulge in her Apple Cider Donuts this fall. The Pop’s Baked Beans and Roasted Chicken recipes lend downhome twists to comfortable dishes. Step into New England Farmgirl and you’ll find yourself daydreaming of dusty fall roads and savory kitchen smells. – Christina Shepherd McGuire 8

Teton Family ¤ Fall 2015

Photo: images.etc - Shutterstock.com

Review


GREAT GROCERY STORE GRUB —

Delivering More!

For quicker fare, Jackson Whole Grocer offers healthy and yummy

prepared foods like chicken nuggets, house-made soups, sandwiches, salads, and pizzas made from scratch. Avoid meltdowns with the “Kids’ Snack Wagon,” which offers free fruit, cereal bars, and raisins while you shop. Ask about the market’s tricks for creating healthy boxed lunches to ensure your kids get the nutrients they need.

Friday night tradition. “It’s our spot to gather with friends, and the kids play in the yard,” she says. There’s cornhole set up outside and games like foosball, shuffleboard, and pool inside (with parental supervision). Forage in Driggs uses fresh, local ingredients, and kids’ dinner options include a hummus plate with toasted naan and seasonal veggies. The kids’ Mac ’n’ Cheese is homemade, using both mascarpone and Parmesan cheeses. Owner Lisa Hanley explains that they change their options seasonally, and Wikki Stix are available for premeal play. Leslie Heinemann’s two young sons enjoy the sliders at Forage. “We have two very active boys,” she says laughing, “so part of the issue in choosing a restaurant is making sure everybody is comfortable, including the other people in the restaurant!” It seems that Heinemann’s mission can easily be accomplished in these parts, along with the discovery of kids’ cuisine beyond the usual suspects. tf

BOOK Review

Terry Walters’ book, Eat Clean Live Well (Sterling Publishing, 2014), changes your everyday landscape with her simple tips and easy recipes for eating and living close to the source. Laid out in chapters that mimic the seasons, Walters shares advice on cleaning up your home and environment in spring, keeping cool in summer, boosting your immune system in fall, and engaging in self-care in the winter. She complements her “clean living” tips with recipes like Love Your Belly Kraut, Red Lentil Curry Soup, and Dark Chocolate Chunk Cookies made with almond flour. Walters’ pointers are perfect for those needing a seasonal overhaul or an interesting way of breaking their recipe rut. Pamper your family with her Watermelon Ice with Coconut Milk or throw a unique salad into the mix, such as her Avocado, Orange, and Daikon Salad with CuminLime Vinaigrette, while also integrating tips on how to upcycle your food and teach your children about the food cycle. Walters inspires us to clean up our lifestyles while also reminding us that “eating clean and living well CLEAN are not about doing it all or living up to somebody else’s standards.” Her WE LL palatable approach is perfect for those TERRY WALTERS wanting to start small or go big. – Christina Shepherd McGuire

St. John’s Birth Center - Exceptional care, comfort, and privacy - Beautiful setting with views of the National Elk Refuge - Well-appointed suites featuring abundant natural light - In-room labor tubs for patient comfort - Prenatal care services, including classes - Cesarean section rate far below national average - Breast feeding rate well above the national average - Support from certified lactation nurses while in hospital and after returning home - Monthly group for babies and families For more information, scan this QR code or visit www.tetonhospital.org/birthcenter

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CLEAN FOOD AND CLEAN START

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Jackson, WY

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Fall 2015 ¤ Teton Family

9


FARMERS MARKET

SMOOTHIES By Kate Field // Photographs by Paulette Phlipot

W

hether you belong to a CSA, cultivate your own patch of earth, or buy from your local farmers market, you have likely found yourself with a bounty of seasonal fresh produce. If you need a quick fix for your fortunate overstock, how about adding it to smoothies? Portioning and freezing excess produce can be an efficient and economical way to bulk up your nutrient intake. At first, building your seasonal smoothie might feel like venturing into uncharted territory. Sure, we all like to play around with mixed berries, greens, and even the occasional exotic banana or mango. But since our diligent digestive enzymes can easily become

overstressed, careful consideration must be paid to proper food pairing. For example, we digest the sugars of fruit more quickly than the fat of, say, almond butter, requiring specific enzymes for breakdown and assimilation. Therefore, pairing foods improperly can lead to digestive distress. If this is news to you, remember the basic rule of thumb: apples and carrots combine well with both vegetables and fruit. Phew! (For more information on food combining, visit detoxinista.com/ about/food-combining.) Go ahead. Be your family’s mix master! tf

CLOSE TO HOME

SHOOT THE MOON

Makes two 12 oz. servings

Makes two 16 oz. servings

A local twist on a popular blend. Throw in whatever hard-sought berries you can spare! The nut butter adds fat and protein to keep you going. 1/2 cup kale, chopped with stems removed 1/2-1 cup berries (huckleberries, thimbleberries, raspberries, or blueberries) 1/2 cup almond milk 1/2 cup water 2 tablespoons nut butter 1/2 scoop (4 grams) powdered greens 1/2 scoop (14 grams) chocolate protein powder Combine ingredients and blend until smooth.

This smoothie incorporates everything but the kitchen sink. It’s refreshing and alkalinizing. (Use your Vitamix or Ninja blender for a smooth consistency.) 1/3 1 1 1/2 1 1 1 1

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

Combine ingredients and blend until smooth.

10

Teton Family ¤ Fall 2015


RED CHAI DELIGHT —

Makes three 24 oz. servings

A cozy, rich treat reminiscent of pumpkin pie with a twist, this house favorite is sure to get you in the mood for fall. red beet, chopped apple, cored and chopped cup pureed pumpkin OR of an acorn squash, peeled and chopped cup almond milk cup coconut milk cup water tablespoon flax seed teaspoon chia seed tablespoon raw cacao powder tablespoon maple syrup teaspoon cardamom teaspoon coriander teaspoon nutmeg teaspoon vanilla

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

ons

Add-

1/2 1/2 1 1/4 1 1/2 1/2 1 1 1 1 1/8 1/8 1/8 1/2

Chlorella Spirulina Powdered greens Chia seed Flax seed

Almond butter Peanut butter Raw cacao powder Non-GMO soy or sunflower lecithin

*Found at Jackson Whole Grocer, Lucky’s Market, or Barrels & Bins Fall 2015 ¤ Teton Family

11


FATS 101 The Good, the Bad, and the Ugly By Martha Berkesch

W

naturally occurring fats actually makes us healthy. Let’s break it down … The three basic kinds of fats found in food—saturated, monounsaturated, and polyunsaturated fats—are called fatty acids. Saturated fats, found in coconut oil and butter, remain solid at room temperature. These stable fats are the best to cook

Photo: ABBYDOG - Shutterstock.com

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

12

Teton Family ¤ Fall 2015


with because they are less likely to turn rancid when heated. Monounsaturated fats, such as oleic acid, are found in olive and nut oils. These fats are liquid at room temperature. You can heat monounsaturated fats without producing free radicals; however, the heat may destroy their protective antioxidants. Polyunsaturated fats remain in liquid form, even when refrigerated. Some of these fats are considered “essential” since our bodies can’t make them and we must get them from food. The essential fatty acids—linoleic acid (omega-6) and linolenic acid (omega-3), found in soybean, rapeseed (canola), and flaxseed oils—are extremely fragile and produce free radicals when exposed to heat, light, and pressure. Dr. Mary Enig, co-author of Eat Fat, Lose Fat: The Healthy Alternative to Trans Fats, explains, “It is these free radicals, not saturated fats, that can initiate cancer and heart disease.” The Good Now that you understand fats, let’s talk about why fat is good for us. Fifty percent of each cell membrane is composed of saturated fat, and 60 percent of the brain is made from fat. Saturated fats protect the liver from toxins, help reduce inflammation, and are essential for heart, lung, kidney, and hormone function. Additionally, lauric acid and monolaurin, the medium-chain fatty acids found in coconut oil, butterfat, and breast milk, contain antiviral, antifungal, and antibacterial properties. Fat-soluble vitamins, such as vitamins A, E, D, and K2, are found only in fats. Without K2—a vitamin most abundant in butterfat— calcium ends up circulating in our bloodstream and can calcify in our arteries instead of depositing in our bones where it’s needed.

By choosing low-fat dairy products and removing the fat and skin from meat, we eliminate the important fat-soluble vitamins that Mother Nature provides us. And by eliminating fat, our hormone production, bone health, and immune function suffer. Animal fats contain all three types of fatty acids, not just saturated fat. For example, beef fat is 49 percent saturated, 47 percent monounsaturated, and 2 percent polyunsaturated fat. However, the makeup of essential fatty acids—the omega-3s and -6s mentioned earlier—vary dramatically in grain-fed and grass-fed meat. Dr. James Raniolo from the Wyoming Center for Optimal Health explains why animal fats get a bad rap: “Most studies use conventionally raised animal fats and then claim their results represent all kinds of animal fat. The fat makeup of a grain-fed and a grass-fed cow are completely different. It’s like doing a study on apples and claiming that oranges would provide the same result because they’re both fruits.” The Wyoming Grass Fed website backs this up: “A major benefit of raising animals on pasture is that their products are healthier for you. For example … meat from grass-fed beef … has more vitamin E, beta-carotene, vitamin C, and a number of health-promoting fats, including omega-3 fatty acids and conjugated linoleic acid.” The Bad We avoid fat because eating it makes us fat, correct? Not quite. Eating healthy fat in a meal creates a feeling of satisfaction, triggering a hormone that tells you that you are full. Excess carbohydrates and sugar, on the other hand, lead to blood-sugar spikes, insulin resistance, and fat storage.

EMOTIONALLY FOCUSED THERAPY (EFT)

COUPLES, FAMILIES AND INDIVIDUALS

for Couples, Families & Individuals

EFT CAN HELP

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With proven effectiveness in reducing conflict and restoring secure connection, What is EFT?

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

WHAT WILL COUPLES GAIN FROM EFT? Increased SAFETY in the relationship Increased INTIMACY in the relationship Increased CONNECTION to your partner How Does EFT Work? ❤ EFT does not retro-fit role communication skills and “fixes” to the deeply personal matters that couples face ❤ Instead, EFT views relationship issues through the couple’s own realities and experience ❤ EFT helps couples identify negative relationship patterns that have them stuck ❤ EFT collaboratively creates positive relationship patterns moving couples towards closeness, safety, connection, intimacy ❤ In these ways, EFT gets right to the heart of the matter to help you create this lasting change that you are looking for Fall 2015 ¤ Teton Family

13


The lipid hypothesisâ&#x20AC;&#x201D;popular in the 1950sâ&#x20AC;&#x201D;blamed saturated fat and cholesterol for heart disease, even though the original studies supporting the theory were flawed. At the same time, rates of heart disease increased when we started substituting liquid vegetable oils and margarine for traditional fats, such as butter and lard.

         

        

MEET YOUR

  

WITH INDIVIDUALIZED TREATMENT PROGRAMS

The Ugly Corn, safflower, soy, sunflower, and canola oils are industrially processed polyunsaturated oils that are fragile and turn rancid with processing. Sally Fallon, president of the Weston A. Price Foundation, gave good advice at Pinedaleâ&#x20AC;&#x2122;s Localfest in 2013, telling us to avoid these industrially processed vegetable oils. For example, fried foodsâ&#x20AC;&#x201D;like french fries from restaurantsâ&#x20AC;&#x201D;cooked in these rancid oils become even more toxic with high heat.

THE SKINNY ON FAT: A GUIDE â&#x20AC;&#x201D; â&#x20AC;&#x153;The fat makeup of a grain-fed and a grass-fed cow are completely different. Itâ&#x20AC;&#x2122;s like doing a study on apples and claiming that oranges would provide the same result because theyâ&#x20AC;&#x2122;re both fruits.â&#x20AC;? - Dr. James Raniolo

What to Eat â&#x20AC;&#x201D; - Animal fats (including chicken skin, butter, and bacon) - Full-fat dairy - Avocados - Coconut

What to Avoid â&#x20AC;&#x201D; - Vegetable oils (safflower, sunflower, canola, corn, soybean) - Trans fats from partially hydrogenated oils - Fried foods - Low-fat and fat-free foods - Margarine - Vegetable shortening

What to Heat â&#x20AC;&#x201D; Animal-based fats (from grass-fed, pastured animals): - Beef and lamb tallow - Butter - Chicken fat - Ghee - Goose and duck fat - Lard

What Not to Heat â&#x20AC;&#x201D; - Avocado oil - Macadamia nut oil - Olive oil - Sesame oil

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Teton Family ¤ Fall 2015

Plant-based fats: - Coconut oil - Palm oil

Enjoy Raw! â&#x20AC;&#x201D; - Flaxseed oil - Nut oils


Trans fats are also ugly. Artificially manufactured through a process called partial hydrogenation, these oils are cheap to produce and help extend a product’s shelf life. Partially hydrogenated oils can be found in packaged products, such as baked goods, crackers, some spreads, and chips. Author Enig notes, “ … trans fats compromise many bodily functions, including hormone synthesis, immune function, insulin metabolism, and tissue repair.” They also promote weight gain. In a nutshell, by eating healthy fats and eliminating toxic fats you can help thwart mental illness, hormone imbalances, diabetes, heart disease, and cancer, among other ailments. The added bonus is increased energy, shiny hair, and beautiful skin (no wrinkle creams needed). tf

ENT & Allergy Care

Ea

Trea

Mar Boa Train

For Surgical and Non-Surgical Conditions of the Ear, Nose and Throat THE REAL DEAL MAYONNAISE —

Makes 1 pint

Photo: HandmadePictures - Shutterstock.com

Mayonnaise made without canola or other vegetable oils is next to impossible to find in the grocery store. Luckily, it’s easy to make at home with healthy oils. 1 1 1 1 1/2

whole egg egg yolk teaspoon organic Dijon mustard tablespoons lemon juice Sea salt 1/2 cup olive oil 1/2-2/3 cup coconut oil 1 tablespoon whey (optional) 1. Place egg, egg yolk, mustard, lemon juice, and salt in a food processor or blender. Process until well blended, about 30 seconds. 2. Slowly drizzle in the olive oil and then the coconut oil until the mayonnaise reaches your desired thickness. 3. For fermented mayonnaise that will last for several months in the fridge, add 1 tablespoon of whey and let the mayo sit out on the counter for 7 hours before putting it in the fridge.

Treating adults and children Martin Trott, MD, FACS Board Certified ENT Trained at Cleveland Clinic Foundation Jennifer Almond, PA-C

307 739 7665

555 E. Broadway, Ste 224

Jackson, WY

ent.tetonhospital.org

Fall 2015 ¤ Teton Family

15


BEYOND RAMEN A College Survival Manual for Cooking Quick, Hearty Meals By Annie Fenn // Photographs by Taylor Glenn

Y

oung, college-bound person, take a peek into the family fridge. What do you see? Someday soon, when you are off at school, you’ll likely dream about all this great food right at your fingertips. Soon you’ll be relying on the dorm cafeteria for most of your meals. Dorm food CAN be great, but most of it is not. Chances are, when hunger strikes and the cafeteria is closed, you’ll want something quick, easy, and filling to eat. So you need some knowhow for cooking simple and nutritious meals on your own. Why bother to learn? Well, a steady diet of processed foods will zap your energy, kill off beneficial gut bacteria, and weaken your immune system, making you vulnerable to every virus that’s going around. And eating fast food—especially too much, late at night—will quickly lead to weight gain: the notorious “freshman ten,” or, let’s face it, “fifteen.” 16

Teton Family ¤ Fall 2015

You don’t want to look like the guy from Super Size Me by the end of your freshman year. Think of cooking as an essential life skill, like driving a car and balancing a checkbook. Maybe your parents got through college eating three-for-a-dollar packets of ramen, but you don’t have to. Consider this your survival manual for eating healthy while away from home. Master a few essential cooking skills Start with eggs. Make sure you can fry, scramble, and hard-boil an egg; perfect the omelet. Move on to pasta and rice. Learn how to doctor up a can of beans. Refine your favorite smoothie recipe. Practice a few two-, five-, and thirty-minute meals (see sidebar). When the late-night munchies hit, you’ll be ready with a fast, healthy meal. And you won’t have to resort to Domino’s.


   

ThE City of Victor’s

Winter Holiday Festival

Enlist your parents Ask your parents to put together a small cooking kit for you. A few basic spices—cumin, oregano, sea salt, cinnamon, cayenne pepper, and ginger—can really do wonders for cafeteria food and will make it more nutritious. Pack a bottle of your favorite hot sauce, soy sauce, and Thai fish sauce. Athletes should add healthy calories by dosing everything you eat with good olive oil. Check out the food scene Once you get to school, check things out. College sophomore Riis Wilbrecht recommends spending time your first week really checking out the cafeteria offerings. “I found great food items at the end of the school year that I had never noticed because I was always rushing through,” he says. Wilbrecht, a Division I Nordic athlete, struggles to get enough calories at college while he’s in training. “Greek yogurt saves me,” he says. “I eat tons every day, along with the smoothies and rice bowls I make in my room from cafeteria leftovers.” THE NEW CARE PACKAGE A shipment of favorite cookies will always be appreciated, but also include whole foods like nut butters, olive oil, salted nuts, tea bags, homemade granola, honey, dates, almond milk, and

Saturday December 5th BakeD Potato Bar Music and Mangers snow games Light Parade fireworks Fall 2015 ¤ Teton Family

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TWO-, FIVE-, and THIRTY-MINUTE MEALS â&#x20AC;&#x201D;

In five minutes â&#x20AC;Ś

â&#x20AC;&#x153;I never would have survived if I just ate the cafeteria food.â&#x20AC;? - Riis Wilbrecht

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

In two minutes â&#x20AC;Ś

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

The Nutter Butter Smoothie Ingredients: 1 frozen banana + 2 pitted dates + 1 scoop nut butter + water, coconut water, almond milk, or milk Directions: Combine ingredients and blend until smooth. Beyond Cinnamon Toast

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

In thirty minutes â&#x20AC;Ś Pasta with Marinara Sauce Ingredients: 1 can whole tomatoes with their juice, smooshed up by hand + 2 tablespoons butter or olive oil + ½ onion Directions: Simmer for 25 minutes. Discard the onion and season with salt, pepper, red pepper flakes, and oregano (if desired). Serve over pasta with Parmesan cheese.

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Teton Family ¤ Fall 2015

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Creamy Beans Ingredients: 1 can of black or pinto beans with water from can + 1 tablespoon butter + several dabs of hot sauce Directions: Cook over low heat for 30 minutes. Serve with rice, toast, or put an egg on top. Quick Bolognese Ingredients: 1 pound ground beef, cooked and drained + ½ onion, chopped, + 3 minced garlic cloves + 1 can whole tomatoes smooshed up by hand Directions: Simmer for 20 minutes. Season with salt, pepper, red pepper flakes, olive oil, and oregano (if desired). Red, Green, or Yellow Chicken Curry Ingredients: 1 teaspoon curry paste + coconut milk + broth + chicken + frozen peas Directions: Saute curry paste with cream top from coconut milk until thick. Add rest of coconut milk, broth, or water to make a sauce. When bubbling and thick, add 2 cubed chicken breasts and peas. Serve with rice, hot sauce, and pita bread.

Real Ramen ingredients (see recipe). Tuck in a gift card to Whole Foods Market or to other health food grocers close to campus for a nutritious splurge. And don’t forget to include packets of instant ramen—college kids still rely on it for fast, filling meals. But avoid the trans fat, MSG, and sodium-overloaded brands of your youth. Look instead for instant noodles without palm oil, such as Thai Kitchen Lemongrass Rice Noodles, Koyo Ramen, and Ka-Me Stir-Fry Noodles. Wilbrecht is looking forward to moving into an apartment this year so he can cook in a real kitchen. “But I did pretty well cooking in the dorm with just a Magic Bullet [blender] and a rice cooker,” he says. “I never would have survived if I just ate the cafeteria food.” tf

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

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UNSTOCKING YOUR PANTRY A Seasonal Kitchen Cleanse By Mel Paradis

H

ere’s the scenario: You come home from the grocery store. Overflowing bags cover the counter. As you empty each bag, you find it hard to fit fresh produce in your refrigerator full of leftovers and condiments. The freezer is stocked with meat on the edge of freezer burn, along with bags of fruit and vegetables. Your cupboards are filled with containers of grains, pasta, dried fruit, and cans of various vegetables, legumes, and sauces. Why is it that we do such a good job of stocking our pantries full, but then just continue to purchase more food? With a little organization, planning, and foresight, you can utilize your provisions effectively while saving money. Take Inventory The first step is taking inventory. Go through your fridge, freezer, and cupboards, and take note of what’s there. Make this list accessible and keep it current (see sidebar for pantryorganizing apps and websites). As you review your supplies, dispose of items that are out of date and make a donation pile of unopened cans and dry goods you know you won’t use.

Shopping Stick to your shopping list! Avoid buying food you already have by double-checking your inventory before you shop. And always think twice before buying new items. Can you make do with what you have? Or go big and avoid shopping altogether with a grocery sabbatical. This forces you to cook meals with only the ingredients on hand. See how long you can go. (Once, I went on sabbatical for two weeks—in the middle of summer with garden produce, mind you—but ended up knocking on a neighbor’s door for salt.) This method is good for getting rid of everything—a kitchen cleanse, if you will—but doesn’t necessarily build good menuplanning habits. Implement even a few of these suggestions to pave your way toward the money-saving habit of clearing seasonal clutter. By taking inventory, planning meals, and managing your shopping, you will ensure that this summer’s stock won’t become winter’s garbage. Here are a few more tips to freshen things up: IN THE FREEZER: Meat: Slightly freezer-burned meat can still be used. Turn it into stock or make meatloaf or meatballs by “mostly thawing” it, grinding it up in the food processor, and mixing in a little fat (bacon, sausage, or ask the butcher for fatback). 20

Teton Family ¤ Fall 2015

Photo: Fotografiche - Shutterstock.com

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


Fall 2015 造 Teton Family

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

Vegetables: Remnants of frozen vegetables can be added to soups, stews, omelets, frittatas, pilafs, risottos, pastas, pizzas, or empanadas. Fruit: Frozen fruit never goes unused. Think smoothies! Or add thawed frozen fruit to yogurt or oatmeal. Make compote for pancakes or bake quick breads, muffins, cakes, pies, galettes, cobblers, or crisps … you get the point. IN THE PANTRY: Beans: Always use dried beans before canned; save the canned for last-minute meals. If dried beans are older than a year, they may never soften, so toss them. Cook a pot of dry beans to use throughout the week in soup, or to make burritos and dips. Pasta: Casseroles, lasagnas, and baked pasta dishes were traditionally intended to use up everything in your refrigerator, freezer, and cupboard. So go for it! Grains: Change things up by making risotto with quinoa or barley, or throw together a pilaf with farro or bulgur. Canned Sauces (enchilada, curry, etc.): Design easy weeknight dinners around all your sauces that are collecting dust. Dried Fruit and Nuts: Toss a bag into your lunch box, make a trail mix or granola, or add to salads, pilafs, muffins, or quick breads.

u rce s

TECHNOLOGY for THE KITCHEN: — Allrecipes.com Search recipes by the ingredients you have on hand. This site gives you the option to add or exclude up to four ingredients. Supercook.com Build a virtual pantry list by checking off items that you have on hand. Then, view recipes that include these items, or highlight certain ingredients for more specific results. MealBoard A recipe management, meal planning, grocery, and pantry management app for iPhone/iPad. $3.99 BigOven An organizer, grocery list, and menu app for home cooks. BigOven offers free or paid memberships. $1.99 per month or $19.99 per year

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

Share. Ideas. Memories. Special Moments.

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Teton Family ¤ Fall 2015

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Good food, good family,

bringing the best things together.

PANTRY MINESTRONE —

Makes 4 to 6 servings

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

Photo: AnastasiaKopa - Shutterstock.com

1 1/2 tablespoons olive oil 1/4 pound meat (Italian sausage, bacon, pancetta, or prosciutto), ground, diced, or crumbled 1 1/2 cups carrots, chopped 1 1/2 cups celery, chopped 2 cups onions, chopped 2-3 cloves garlic, minced 1 tablespoon tomato paste 6 cups stock (chicken, beef, or vegetable) or water 1 1/2 cups tomatoes, freshly diced, canned diced, or stewed 2 cups dark leafy greens (spinach, kale, chard, or cabbage), fresh or frozen, chopped 1-3 cups vegetables (green beans, diced zucchini, corn, or asparagus), fresh, frozen, or canned 1 1/2 cups potatoes, diced 1/4 teaspoon red pepper flakes 1 tablespoon fresh chopped parsley or basil (or 1 teaspoon dried) 1 1-inch piece Parmesan rind 1 1/2 cups cooked beans 1-2 cups cooked pasta (shells, macaroni, or penne) Salt and pepper to taste 1. Heat oil in a large saucepan. Add meat and cook until brown. Drain all but 1 1/2 tablespoons of oil and fat. 2. Add carrots, celery, and onions and saute until soft, about 5 minutes. 3. Add garlic and saute 1 minute. 4. Add tomato paste and cook 1 additional minute. 5. Add stock or water, tomatoes, greens, vegetables, potatoes, red pepper flakes, herbs, and Parmesan rind. Bring to a boil, and then reduce heat and simmer for 30 minutes. 6. Add cooked beans and simmer for 15 minutes. 7. Add salt and pepper to taste. 8. Remove cheese rind. 9. Serve as is or over pasta, if desired.

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Teton Family 造 Fall 2015


CHICKEN BUS COMMISSION By Jenn Rein // Photographs by Camrin Dengel

W

hile planning her art syllabus for the Jackson Hole Community School, professional artist Shannon Troxler found herself contemplating the aesthetic value of a school bus. The bus—used last summer as a chicken coop at Full Circle Farm in Victor—was a fixture in the ongoing curricula of Full Circle Education and was, quite possibly, the perfect medium for teaching the genre of street art. She consulted with organic farmers Erika Eschholz and Ken Michael. “It turns out they had always wanted the bus painted, and they had very specific ideas about the design,” Troxler explains. After their meeting, she recognized a further opportunity: to educate her

Fall 2015 ¤ Teton Family

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Teton Family ¤ Fall 2015

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students about the concept of “commission,” including the nuances of client collaboration. Sixteen art students participated in a question-and-answer session with Eschholz and Michael, attempting to understand their clients’ vision for this bus of fowl. “The unique flavor of a farm is to build by community involvement,” Eschholz says of the session. “This type of creative contribution is what makes a local farm such an inspiring place to work and visit. The creative process, whether through farming or art, is what we need to bring our community together to face the unique challenges of the twenty-first century.” The initial process was cultivated with the assistance of local muralist Abby Paffrath; spray paint would be applied using stencils in an effort to keep within the street art genre. Troxler explains that some of the students needed to overcome the challenge of visualizing negative space as the stencils were meticulously drawn and cut. The students used every inch of fifty feet of stencil plastic— provided in part by a grant from pARTners Jackson Hole—as the project started to take shape. Full Circle Farm’s logo served as inspiration for much of the design concept. Vivid green vines against the yellow of the bus and a stylized depiction of a bee lend to the liveliness of the overall theme. The white dandelion stencil—which took three students three days to create—is a design standout. Troxler explains that the students planned the careful placement of each detail, including


painting the farm’s logo onto an octagon placed on the stop arm—a subtle feature that reflects the playful aspect of the canvas. All of these elements surface as integral parts of the overall composition. The bus itself is fully operational, despite the fact that it was long ago modified into a chicken coop. Still, a special permit was needed to drive the steel canvas over Teton Pass, to the students in Jackson, and back again. The expiration of the permit established an additional lesson about deadlines for the students. Now a mobile work of art, the chicken bus will continue to fulfill its teaching role. Emily Sustick, Full Circle Education program director, addresses its value: “The chicken experience is always a highlight for students that come to visit Erika and Ken’s farm … and they find a lot of joy and humor in the fact that it houses chickens and not children. It also provides a wonderful opportunity for Full Circle Education to teach about the role of the chickens on their [closedsystem] farm.”

Troxler takes away a feeling of accomplishment and inclusion. “I love the community aspect of this project,” she says, “and how many different groups came together to make it happen.” tf Fall 2015 ¤ Teton Family

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Carnivores, We Need To Talk … “The beef are what they eat. Just like us. In Jackson we are all so lucky to have an awesome quality of life, access to good food, and open space to thrive in. Animals deserve the same.” – Chase Lockhart, Lockhart Cattle Company

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By Annie Fenn // Photographs by Price Chambers here you are, standing in front of the butcher counter at the grocery store looking to buy some meat. If you are a typical American meat eater, “cheap, fast, easy” is your mantra. Grab the bargain-priced cut and off you go to throw it on the grill. Done. But perhaps buying meat is not that simple for you … let’s call it the “Carnivore’s Dilemma.” On one hand, you want to feed your family meat that’s healthful and delicious. On the other, you don’t want to spend a fortune on dinner. If you’re a conscientious carnivore, choosing which meat to eat can be complicated.

T

Is eating meat healthy?

Some experts blame the sad state of the nation’s health on our insatiable hunger for animal products. They say our obsession with getting enough protein—Americans eat roughly twice the Recommended Dietary Allowance (RDA) of protein, most of it from animals—is making us fat, giving us heart attacks, strokes, type 2 diabetes, and leading us down a path to early dementia. One could argue, however, that meat is a nutrient-dense, healthful food that humans have evolved to eat. Millions of Paleos (those following the Paleolithic diet and lifestyle) will tell you, with great enthusiasm, how they’ve lost weight, gained muscle, and improved their lipid profiles by eating a diet void of processed carbs that includes a lot of meat. And there’s scientific data to back them up. Conversely, Dr. Dean Ornish makes the case that meat eating is not just unhealthy; it’s also associated with premature death from all causes. Ornish of the Preventive Medicine Research Institute has been studying the benefits of a plant-based diet, with little or no red meat. He points to substances in red meat that cause inflammation, tumor growth, and clogging of the arteries. 30

Teton Family ¤ Fall 2015

Is eating meat ethical?

Paleos aside, most nutritional experts recommend that we cut back on the amount of meat we eat. It’s not just our health that’s at stake; the nation’s carnivorousness is creating problems for the planet and a poor quality of life for the animals we eat. If we take a look at where most of our meat comes from, the answer isn’t pretty. Ninety-nine percent of the beef, pork, and poultry Americans eat comes from factory farms called Concentrated Animal Feeding Operations, or CAFOs. You’ve probably already learned that these CAFOs are not planet-friendly, that factoryfarmed meat causes all sorts of problems with our health, and that this culture of confinement is a cruel way to raise animals for food. Some say that eating a hamburger is the climate-change equivalent of driving a Hummer. It is estimated that livestock produces one-fifth of the world’s greenhouse gases—more than all transportation emissions combined. Thirty percent of the earth’s ice-free land is used to grow grain for feed and to raise livestock. Around the world, carbon is released into the atmosphere as forests are cleared to make room for animal agriculture. And fuel is burned to operate machinery, move animals from ranches to CAFOs, and transport meat to your supermarket.

Just what’s in it?

Michael Pollan, author of The Omnivore’s Dilemma, famously wrote, “You are what you eat eats.” Most livestock in America is started on grass, then sent to CAFOs and fed grain—mostly corn—to fatten the animals up before slaughter. Cattle and pigs gobble up corn like candy, and it efficiently packs on pounds. If they were human, we’d say they were obese. Now a little bit of grain is not so bad, but meat from heavily corn-fed livestock has the worst nutritional profile of all. It’s high in


  

   

        

THAI GRASS-FED STEAK SALAD â&#x20AC;&#x201D;

Makes 4 servings

â&#x20AC;&#x201D;

This is how I like to eat meatâ&#x20AC;&#x201D;in small portions on top of a huge pile of fresh vegetables. Try this recipe with wild game steaks, too. Marinate the following for at least 6 hours and up to 2 days: 1 pound of steak 1/4 cup soy sauce 1/4 cup rice wine 1/4 cup fresh lime juice 2 tablespoons vegetable oil 2 tablespoons brown sugar 4-5 Kaffir lime leaves (optional) 4 4 2 6 1 2-4

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THAI DRESSING:

tablespoons fish sauce tablespoons fresh lime juice tablespoons brown sugar tablespoons water clove garlic, minced drops Sriracha hot sauce

Place all ingredients in a jar and shake until incorporated.

Photo: Taylor Glenn

4 1 3 2 1 1 1 1 1 1/2

SALAD:

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

1. Remove the steak from marinade and dry well with paper towels. 2. Sear over a hot grill 2 to 3 minutes each side or until cooked rare or medium-rare. Set it aside to rest. 3. Toss the salad by hand with half of the Thai dressing and quinoa or noodles, if using. (The extra dressing keeps well for up to 1 week in the fridge.) Divide on plates. 4. Slice the steak as thinly as possible, against the grain, and drape over the top of the salad. 5. Top with peanuts, a dab of Sriracha hot sauce, and serve with lime wedges.

                           

         Fall 2015 ¤ Teton Family

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all the harmful fats—trans fats, saturated fats, and inflammatoryinducing omega-6 fatty acids. Not only are these industrialized farms flooding our food supply with unhealthful meat, they’ve also become breeding grounds for a new generation of virulent bacteria. Emerging from the guts of animals given subtherapeutic doses of antibiotics, these bugs make it difficult for physicians to treat foodborne illnesses.

Going local

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

deliberating over what to buy? You can swear off meat altogether, or you can be a part of the 1 percent of Americans who won’t buy factory-farmed meat at all. Seek out local animals that are raised on traditional farms. Luckily, most family run ranches and farms in Wyoming and Idaho raise livestock the old-fashioned way by allowing cattle and sheep to graze on grass, drink pristine water, and have plenty of room to act like animals. Local meats can be sourced directly from ranchers and farmers— just give them a call and tell them what you want. Or ask an

RESPONSIBLE MEAT EATING: A GUIDE —

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

standards: USDA Organic, Animal Welfare Approved (AWA), American Grassfed, and Certified Humane. Natural beef is raised without antibiotics or hormones. Don’t get hung up on “organic.” Your local

• EAT LESS MEAT. Avoid processed meat. Reduce portion sizes to three to four ounces. Choose fresh, unprocessed meats without nitrates. • LEARN MORE. Learn about Slow Food USA’s Slow Meat campaign.

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

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

afford the official USDA stamp.

Manifesto by Patrick Martins, Defending Beef by Nicolette Hahn

• BUY LOCAL. Get to know your local butcher. Buy meat in pieces or in bulk from ranchers and farmers. Purchase a CSA meat share. Visit Slow Food in the Tetons’ website—tetonslowfood.org—for regional sources. • COOK MORE. Cooking food at home gives you control over its source. • ASK A CHEF. Support restaurants that proudly serve local and regional meats. • EXPECT TO PAY MORE. Humanely raised, healthful, planet-

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friendly food costs more, and it should.

Teton Family ¤ Fall 2015

Niman, and Mark Bittman’s book about the benefits of being a parttime vegan, VB6: Eat Vegan Before 6:00. • CLEAN YOUR PLATE. Precious resources are required to raise livestock and get it to your plate. Don’t add to the 40 percent of food in America that ends up in the trash. • HUNT. When it comes to sourcing meat, what could be more organic, natural, environmentally friendly, and, in most cases, humane, than harvesting your own meat?


independent butcher like Teton Valley’s Derek Ellis at Ellis Custom aerating the soil with their cloven hoofs. The manure is carefully Meats. He’ll tap into his contacts to fill your freezer with beef, managed by raking it back into the soil, creating a carbon sink pork, bison, and lamb. He’ll even butcher your own wild game. As rather than problematic emissions. The Meads’ cattle are 90 percent a bonus, you’ll get to choose how the meat is processed—just be grass-fed, are never fed corn, and the small amount of grain that sure to have some of it turned into Ellis’ famous Merguez sausage. supplements their diet comes from a local source—spent grain Get to know a butcher who is committed to whole animal from Snake River Brewery. butchery, like Andrew Smith (a.k.a. Smitty) at Aspens Market. At Lockhart Cattle Company, the animals live their whole lives Smitty and fellow butcher Derek Castro source whole animals grazing on grass in Jackson Hole. The company’s grass-fed beef is from local farms, but won’t let a scrap go to waste. They transform lean and deeply flavored, which rancher Chase Lockhart attributes the heart and liver into luscious to lush forage and a lowpâté, the head into headcheese, stress environment. All that and the bones into from-scratch grass, packed with nutrition, “We’re softhearted about our cows. soups. They do this in part out incorporates itself into the Some of these moms descended from Brad’s of their sense of responsibility meat. “The beef are what they to the source of the meat. “I eat. Just like us,” Lockhart says. great-great-granddad’s herd.” feel like it’s our job to figure “In Jackson we are all so lucky – Kate Mead, Mead Ranch Natural Beef to have an awesome quality of out how to support the farmers and the ranchers,” Smitty says. life, access to good food, and And that can’t be done by open space to thrive in. Animals cherry-picking only the most popular cuts. deserve the same.” Most of our local ranchers don’t just raise cattle; they are stewards Both the Lockharts and the Meads strive to reduce their carbon of the land and advocates for animal welfare and healthy meat. footprint further by selling their beef locally at farmers markets, “We have really gentle cowboys,” says Kate Mead of Mead Ranch local grocery stores, and area restaurants. Natural Beef, which she runs with her husband, Brad. “We’re Remember when the food movement was in its infancy and softhearted about our cows. Some of these moms descended from luminaries like writer Pollan and educator Marion Nestle urged Brad’s great-great-granddad’s herd.” us to “vote with our forks”? Now, more than ever, that advice rings The Mead family runs a cow-calf operation in Jackson Hole true. Support this new movement of sustainable agriculture, of on the same land their late-1800s ancestors ranched. To reduce eating less but better meat, and of treating animals humanely. Let’s environmental impact, their cattle graze on natural hay and clover, vote with our forks—and our knives. tf

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Family Food

Traditions Rebuilding a Culture …

By Christina Shepherd McGuire // Photographs by Kisa Koenig

A

s a toddler, I vaguely remember sitting diaper-clad in the middle of a field of string beans. The midday Pennsylvanian sun shone down on me as my parents spent their weekend sticky from humidity and furiously picking. I sat among plants twice my height, sampling the ends of beans and then spitting them on the ground. As the story goes, my father and a work colleague decided to grow a saleable green bean crop that summer. But my mom wasn’t exactly on board. The last thing she wanted to do was spend her weekends tending a field of beans, small child in tow. Still, dad learned from Papap (his father) that cultivating the land could reap great results. Needless to say, we ate a lot of beans that summer …

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TRADITIONAL LEBANESE TABOULI â&#x20AC;&#x201D;

Makes 4 sides

â&#x20AC;&#x201D;

Traditional Lebanese tabouli is really a parsley salad. It uses only a small amount of bulgur and doesnâ&#x20AC;&#x2122;t incorporate cucumber or feta. â&#x20AC;&#x153;I would never go to all the trouble and not at least double this recipe. The most time-consuming part is picking the parsley. You have to only get the leaves, so no chopping it all up with stems! The boys help with this.â&#x20AC;? - Kisa Koenig

FOR THE DRESSING:

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

1/4 1 4-5 1

  

    

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Teton Family ¤ Fall 2015

FOR THE SALAD:

cup bulgur wheat (medium) giant or 2 small tomatoes green onions, chopped bunch parsley (curled, not Italian), leaves only, no stems

1. Combine dressing ingredients. Set aside. 2. Wash wheat in cold water until water runs clear. Donâ&#x20AC;&#x2122;t soak! Squeeze out excess water and place wheat in a large bowl. 3. Dice tomatoes and put on top of the wheat. 4. Pour dressing on top. Then add chopped onions and parsley. 5. Mix well and add more dressing if desired.


As I grew older, every seasonal celebration gave my motherâ&#x20AC;&#x2122;s caused us to lose touch with our roots, thus creating a dumbed-down Italian family an excuse to eat. During such gatherings, the hosts version of American food culture. According to Gary Paul Nabhan rarely left the kitchen, and overflowing bowls of homemade pasta and Ashley Rood, co-editors of Renewing Americaâ&#x20AC;&#x2122;s Food Traditions: would magically appear. I remember making pasta for these Bringing Cultural and Culinary Mainstays from the Past into the New gatherings with my grandfather. First, weâ&#x20AC;&#x2122;d shape a volcano of flour Millennium, â&#x20AC;&#x153;In the United States, a decline in traditional ecological on the table with a hole in the middle. Then Iâ&#x20AC;&#x2122;d dump in the eggs. and culinary knowledge has led to a decline in the food rituals that Together, weâ&#x20AC;&#x2122;d mix the flour and eggs until it was too hard for link communities to place and cultural heritage.â&#x20AC;? me to knead the dough (at that point Nowadays, for some busy families, I usually bailed to go play). Once I cooking is regarded as just one more returned, we fed sheets of floured thing on the â&#x20AC;&#x153;to doâ&#x20AC;? list. A motherâ&#x20AC;&#x2122;s â&#x20AC;&#x153;Many people in the last three goodness through the steel pasta role has shifted from one of homemaker generations werenâ&#x20AC;&#x2122;t taught to cook at maker over and over until it produced to professional, leaving little time or paper-thin fettuccine. Moments later, energy to educate children about food. home or at school.â&#x20AC;? it disappeared into the pot. And many families have moved away â&#x20AC;&#x201C; Jamie Oliver, British chef I still recall the smells, sights, and from home, distancing themselves magic of cooking with my grandfather from grandparents and their and gardening with my parents. These generational teachings. As British chef traditions, adopted from both sides of the family, created a unique Jamie Oliver explains, â&#x20AC;&#x153;Many people in the last three generations set of customs deeply rooted in family heritage. werenâ&#x20AC;&#x2122;t taught to cook at home or at school. â&#x20AC;Ś The truth is that our priorities have completely changed. â&#x20AC;Ś We have lost touch with real food, and the time has come to readjust.â&#x20AC;? Throughout the world, food is used to celebrate holidays, family gatherings, and seasonal harvests. Here in the United States, our ethnic melting potâ&#x20AC;&#x201D;or â&#x20AC;&#x153;salad bowl,â&#x20AC;? if you willâ&#x20AC;&#x201D;forms a quagmire Itâ&#x20AC;&#x2122;s hard to imagine in this new era of â&#x20AC;&#x153;artisanalâ&#x20AC;? everything that of cultures, each bringing their own traditions and customs. our American food culture has lost its soul, and that preparing Sounds like the perfect setup, right? and eating food has become just one more thing that families rush Well, unfortunately, according to some experts, the modern through. However, even if you didnâ&#x20AC;&#x2122;t grow up with special customs availability of processed foods, the busyness of American households, or rituals, itâ&#x20AC;&#x2122;s never too late to start your own, and hereâ&#x20AC;&#x2122;s why: and the introduction of genetically modified commodities have Experts claim that family food rituals equate to a lower incidence

Food Traditions in America

The Importance of Food Traditions



 

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Wednesday, August 27, 2014

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Smack is back, police suspect

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Itâ&#x20AC;&#x2122;s not widespread, but cops point to several recent heroin overdoses and arrests in Jackson. By Emma Breysse

SOFIA JARAMILLO / NEWS&GUIDE

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

St. Johnâ&#x20AC;&#x2122;s race is packed Including incumbents, the field for four trustee seats totals seven. By Ben Graham The race for four seats on the St. Johnâ&#x20AC;&#x2122;s Medical Center board of trustees is shaping up to be a crowded and competitive one. Three challengers â&#x20AC;&#x201D; Susan Crosser, Frank Lyons and Dina Mishev â&#x20AC;&#x201D; have applied to run. They join four incumbents: Joe Albright, Barbara Herz, Elizabeth Masek and Michael Tennican. The filing period for the race ended Monday. The general election is scheduled for Nov. 4. Crosser is the only nonincumbent who joined the race out of worry about how the hospital is being run. â&#x20AC;&#x153;The community has been subjected to bad governance for way too many years,â&#x20AC;? Crosser said. She mentioned the overbudget hospital expansion project that was built without a staff housing plan and based on patient volume projections that were

far off the mark. Crosser also pointed to the 2012 decision by trustees to continue paying departed Chief Executive Pam Maples $25,000 a month for consulting services that she didnâ&#x20AC;&#x2122;t provide and accused the board of an overall lack of transparency. â&#x20AC;&#x153;I gave up going to the dog and pony show because it was clear that nothing of substance actually takes place during the public board meetings,â&#x20AC;? Crosser said. If elected, Crosser said she would work to bring issues that should be discussed in public to the public. Trustees hold an hourlong executive session before every public board meeting. Executive sessions are allowed under Wyoming law to discuss litigation, personnel matters, land purchases or matters of national security, according to state law. â&#x20AC;&#x153;If something occurs in executive session that I believe the public needs to be informed of, I would consider it my job to inform them,â&#x20AC;? Crosser said. The 57-year-old Wilson resident also has complained

Bringing the â&#x20AC;&#x2122;80s back has taken on a more sinister connotation now that local law officers agree that smack is back in Jackson Hole. Police have spent the past year chasing rumors that only recently have become more concrete. Three arrests in the past month seem to provide proof that heroin is re-entering Jacksonâ&#x20AC;&#x2122;s drug community after a long absence. â&#x20AC;&#x153;Weâ&#x20AC;&#x2122;ve been contacted over the past year to a year and a half by concerned people within the medical and counseling communities that theyâ&#x20AC;&#x2122;ve been seeing an increase in the number of people with symptoms of heroin overdose and addiction,â&#x20AC;? Sgt. Tom Combs of the Teton County Sheriff â&#x20AC;&#x2122;s Office said. â&#x20AC;&#x153;There have been rumors for the past year, but itâ&#x20AC;&#x2122;s just now that itâ&#x20AC;&#x2122;s been getting to the point where weâ&#x20AC;&#x2122;re seeing it, too.â&#x20AC;? Jackson physician Brent Blue saw his first cases of heroin overdose in at least 30 years during the last months of 2013, he said earlier in the year. Private practice doctors as well as those staffing the emergency room at St. Johnâ&#x20AC;&#x2122;s Medical Center tipped off police that the heroin hiatus might be at an end, putting the highly addictive opioid on officersâ&#x20AC;&#x2122; radar, Sgt. Russ Ruschill of the Jackson Police See HerOIn on 22A

See HOSpItAl on 22A

Wilsonites sue to kill political contribution limit They claim law violates U.S. Supreme Courtâ&#x20AC;&#x2122;s cash-is-speech ruling. By Michael Polhamus A Wilson couple have sued the state of Wyoming to strike down limits on how much money donors can give to political candidates during an election cycle.

State law prohibits donors from giving more than $25,000 to candidates over a two-year period. Wilson residents Daniel and Carleen Brophy are approaching that limit, and have sued Wyoming Secretary of State Max Maxfield to go beyond it. The case follows a recent U.S. Supreme Court decision that scuttled national campaign finance limits of the same type. â&#x20AC;&#x153;I consider this a fairly open-and-

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shut case,â&#x20AC;? said the Brophysâ&#x20AC;&#x2122; lawyer, Steve Klein of the Wyoming Liberty Group. â&#x20AC;&#x153;The state certainly could fight it, but given the Supreme Court ruling, itâ&#x20AC;&#x2122;s very hard to overcome.â&#x20AC;? Klein said political donations are a form of speech, as did the majority of justices in the April 2 U.S. Supreme Court decision. â&#x20AC;&#x153;Money is a fundamental element of speech, especially in the political arena,â&#x20AC;? Klein said. 28A 30A 34A

Scenic flights criticized King plan loved, hated Genzer wonâ&#x20AC;&#x2122;t run

That means political donations are protected by the Constitutionâ&#x20AC;&#x2122;s First Amendment, he said. Through the stateâ&#x20AC;&#x2122;s donation cap â&#x20AC;&#x201D; known as an aggregate contribution limit â&#x20AC;&#x201D; the Brophys are unconstitutionally prevented from exercising their right to free speech, Klein wrote in his complaint to Wyomingâ&#x20AC;&#x2122;s U.S. District Court. â&#x20AC;&#x153;The United States Supreme Court See SpendInG on 23A

38A 40A 44A

Anderson makes ballot Vote hurts parks and rec Crash and dash

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           learn more about your education options, ForToparents, back-to-school season means savings itâ&#x20AC;&#x2122;s time to stock up or visit today. oncall school supplies. But it can also be a good time to think about    how to save for your childâ&#x20AC;&#x2122;s future education. For parents, back-to-school season means itâ&#x20AC;&#x2122;s time to stock up on school supplies. But it can also be a good time to think about how to save for your childâ&#x20AC;&#x2122;s future education.

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of substance abuse, teen pregnancy,

      depression, and problems in school. Cooking from scratch and growing your own food teaches children patience and exposes them to a culinary art. And passing down traditions helps connect children to their family history, developing a sense of pride that comes from learning and practicing a custom unique to them. Additionally, food traditionsâ&#x20AC;&#x201D;especially if they involve a trip to the farm or local specialty purveyorâ&#x20AC;&#x201D; connect families to their community and help establish relationships formed around food.

What Exactly is a Food Tradition, Anyway?

After surveying a group of local families, I was surprised by just how much the practices differ from family to family. Most friendsâ&#x20AC;&#x2122; traditions revolve around the holidays, such as making cookies together from a family recipe. But others note simple habits like serving trying one steamed dinner every night. For parents,and back-to-school season means veggie itâ&#x20AC;&#x2122;s time at to stock Still others treasure passed-down teachingsâ&#x20AC;&#x201D;like up on school supplies. But it can also be a good time to think canning and preservingâ&#x20AC;&#x201D;that â&#x20AC;&#x153;realfuture lifeâ&#x20AC;?education. skills. about how to save for instill your childâ&#x20AC;&#x2122;s Local photographer and mother Kisa Koenig grew up in a Developing a strategy for achieving your education savings family with a Lebanese matriarch. As a kid, she remembers her goal â&#x20AC;&#x201C; or other savings goals â&#x20AC;&#x201C; can help you stay on track. motherâ&#x20AC;&#x2122;s Syrian toast that was first buttered, then broiled, and then with aabout spice your mixture called savings â&#x20AC;&#x153;zaâ&#x20AC;&#x2122;atarâ&#x20AC;?options, combined with olive Totopped learn more education oil. Koenig and her two siblings adored the dish, often demanding call or visit today. â&#x20AC;&#x153;bread with dirt on it,â&#x20AC;? which is how they referred to the zaâ&#x20AC;&#x2122;atar. â&#x20AC;&#x153;My mom has always been a feeder,â&#x20AC;? says Koenig, noting that her kids eat best and get more excited about food when her mother Jo Schmillen is visiting. As babies, Koenigâ&#x20AC;&#x2122;s boys gobbled up zaâ&#x20AC;&#x2122;atar on toast Financial Advisor and labanee, a traditional cultured yogurt cheese. Today they enjoy Alpine Lane Ste 2f kibbee (a spiced meat and1160 bulgur dish), fattet betenjan (an eggplant Jackson, WY 83002 casserole) and many other307-732-3418 dishes. During the summer, the Koenigs gather with their extended family for a cousinsâ&#x20AC;&#x2122; weekend that involves traditional cooking, socializing, drinking, and lots of pool time. â&#x20AC;&#x153;Everybody is so excited [at the gathering]. The kids feel the vibe and really get into it, so they try more [food],â&#x20AC;? Koenig explains. She likes the sense of identity and belonging that it gives her kids, noting that, like all of us, sheâ&#x20AC;&#x2122;d love to incorporate more of these traditions into their    everyday life. Laurie Rider, of Driggs, Idaho, acknowledges that her family doesnâ&#x20AC;&#x2122;t have any strong religious, ethnic, or historical ties to a particular cuisine. Still, she explains, â&#x20AC;&#x153;I think food has always been central to how I see our family functioning as a unit.â&#x20AC;? She says her family uses mealtimes, shopping at farmers markets, and cooking new recipes to relax, talk, and check in with one another. As a child, her mother worked full time and enlisted Rider and her two brothers to help with the cooking, so by the time she left for college she had a â&#x20AC;&#x153;decent repertoire of crowd-pleasing meals.â&#x20AC;? Now, as a working mom herself, she uses cooking with her daughters as an opportunity to multitask and says that life lessons happen all the time in the kitchen. â&#x20AC;&#x153;Sharing, taking turns, kindness, math, and scienceâ&#x20AC;&#x201D; itâ&#x20AC;&#x2122;s all right there in front of you when you cook!â&#x20AC;? she explains.

       

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How to Create Your Own Traditions

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Teton Family ¤ Fall 2015

Harvest season is the perfect time to start a new tradition. Mark a date in your fall calendar and plan your weekend schedule around your ritual. Begin by taking your kids to the farmers market and having them pick out their favorite fruit or veggie. Then try your hand at preserving this bounty with a generational recipe or research


LABANEE

(American shortcut version)

Deliveries in Victor and Driggs every TUESDAY & FRIDAY

Makes approximately 3 cups

Traditional labanee involves first making your own yogurt with whole milk, a starter, and heavy (muslin) towels. However, you can still make the cheese using this American shortcut. 1 32 oz. container of Dannon plain yogurt (or any other yogurt that does not contain starch or pectin, such as Nancy’s) 1 teaspoon salt Muslin bag or nut milk bag Baker’s twine 1. Pour yogurt into the center of the muslin or nut milk bag. 2. Tie a knot and hang bag overnight from your cupboard handles with twine, placing a bowl underneath. 3. In the morning, unwrap your cheese and use on toast topped with za’atar (source online or make your own) or your favorite topping, or just grab a spoon!

a new one. Jams and sauces are good picks and double as gifts come the holidays. Your children will take pride in giving gifts to teachers and friends that were made by them, together with you. Additionally, there’s no greater delight than opening a can of summer’s freshness in mid-winter. Kids will remember and look forward to these tastes year after year. Nearly everyone remembers picking pumpkins or apples when they were young, so visit a local farm or orchard. Schedule a tour of the farm, arrange to feed the animals, and then pick your own seasonal produce. Then, make pies or applesauce using a timeless family recipe. And as you cook, side by side with your children, explain the meaning of the recipe and teach them cooking techniques that reflect both safety and your family’s personal style. For me personally, growing up with food traditions has shaped my interests and values. By passing this set of values on to my own children, I hope to arm them with ideals that will influence their decisions in life. This cultivation of food awareness, respect for the earth, and personal nourishment will not only benefit them as they grow from children to adults, but it will also foster the survival of a food culture that needs some multigenerational help. tf

 

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