Adventures in the West _ SPRING 2024

Moto Wyoming Moto Wyoming

PUBLISHER'S NOTE

Without sounding too cliche, spring is easily my favorite season. It brings me hope. The longer, lighter days provide more opportunities to recreate outside, soak up some warm sun, and breathe the fresh air. As the trees begin to bud and the first few blades of green grass slowly poke up from the once hard, cold ground, my attitude changes entirely.

With spring comes a new pace of life. Soil is tilled in preparation for new crops. Energetic calves sprint around their mommas in the fields and pastures. As the earth wakes up, new flowers bloom daily in the trees, bringing with them an aroma of sweet, fresh life. The trails I yearn to trek get drier with each day and seem to beckon to my heart.

This spring issue is our second publication of Adventures in the West. With it comes growth, opportunity, and, as always, inspiration. From a growing adventure motorcycle business to the rise of the local food movement around the state, this issue honors the hard work of a few of the adventurous folks who live in our area.

But, the thing is, everything could be considered an adventure. The trials of new businesses, discovering new ways to help our communities, the ever-growing concept of outdoor lifestyles; it’s

all exciting and we’re here to talk about it.

With the help of my talented contributors, we’ve created yet another issue that will hopefully inspire you to get outside and enjoy these spring days, talk to your neighbors or sit down with locals, and get to know these inspiring folks who make our state such a wonderful place to live.

Lastly, I’m delighted to announce that www. adventuresinthewest.com is officially live – a place where anyone, anywhere can hop online and read Adventures in the West for free. And, if you’re still worried about missing an issue (or if you’ve got a fondness for print like I do), we also offer yearly subscriptions so AITW can be delivered right to your doorstep.

Thank you to all of our readers for joining us on this endeavor, and to our supporters for believing in this vision. I’m beyond excited to see where this “adventure” takes us.

CONTRIBUTORS

BLAINE LIMPUS

Writer

Originally from Indiana, Blaine moved out west to climb and enjoy living on mountain time. Climbing has been the obsession of his life and driving force for 13 years now. After meeting Mel, the two of them moved around the Rocky Mountains until settling in the best town, Lander, Wyoming. They climb, hike, camp with their cat, Poots, and enjoy the adventurous life the west has to offer.

MANDY FABEL

Writer

Mandy lives in Lander, Wyoming with her husband and two-year old son Stokes. Her wedding took place on top of Pingora Peak in the Wind River Mountains and

just about every weekend in the winter you will find her riding her snowmobile somewhere in fresh snow. Along with being the Executive Director of Leadership Wyoming, Mandy and her husband Brian run a YouTube channel called Granola & Gasoline where they feature their adventures.

HAYLEY WHEELER

Editor

Hayley is a legal assistant in Cheyenne, Wyoming, where she spends her days drafting and editing legal documents. Raised in Lander, she took a brief hiatus from the mountain west to earn her Bachelor of Arts degree in English Literature from Purdue University. When not professionally proofreading, you can find Hayley hiking or snowshoeing with her husband and dog, taking a pottery class, wrangling the cat, or reading a good sci-fi/fantasy novel.

MELANIE FABRIZIUS

Graphic Design

Melanie grew up on a farm in Montana and is currently living in Billings. Her life-long love of art led her to a career as a freelance graphic designer. Melanie enjoys ATVing,camping, rockhounding and watching the sunset with her two dogs, Comanche Sue and Pistol Annie. Check out her art at www. melaniefab.com and follow her on Instagram @melaniefabart.

OUT & ABOUT

1. 2. 3. 4. 5. 6.

2.

4.

1. AITW was featured on the cover of the Lander Journal. Shoutout to Carl Cote for featuring us!

Being micromanaged by Poots

3. Poor Blaine broke his finger, don’t worry it’s the ring finger!

We got a bunch of new holds for our home bouldering wall. Thanks Matty G!

5. A fun day skiing at Antelope Butte

6. Climbing in Sinks Canyon on a beautiful snowy day

Tobey Manganiello of Lander, Wyoming may not put on cowboy boots to go to work each day, but her life is a modern-day tale of the cowboy legacy:

To be tough, but have a gentle spirit.

To be a dreamer, whose optimism is only outpaced by work ethic.

To be independent and self-reliant, yet always willing to lend a hand to others.

farmer’s market. She shot her first antelope and then her first elk.

Each of these hobbies and activities take effort, focus, and a lot of time to master. And yet Tobey endeavored gracefully through these growth trajectories and impressive milestones. Somehow, she even managed to

I think I have always been a person who feels certain about what

The West was settled on the romance and resilience of the cowboy, and Tobey is no different in her pursuits today. She is as comfortable rock climbing on the side of a limestone cliff as she is behind her industrial leather sewing machine. She is shy in a crowd of strangers, yet has a limitless capacity for deep connection and shared experiences. And just like all good cowboys, Tobey does it with grace and ease.

Tobey Schmidt’s childhood was spent in Indiana alongside her three siblings and a very large midwestern family. While nearly all her siblings and cousins opted to stay close, she ventured to Tucson, Arizona for school and majored in journalism. She became a hiking, boating, and climbing guide and continued to pursue her passion of photography. One summer she had the opportunity to intern for a climbing magazine, Rock and Ice. During this internship she came to a small, obscure Wyoming town to photograph some of the world’s best climbers. Lander became a place Tobey loved and thought of as “the kind of place I want to live someday.”

Fast forward a few years and Tobey graduated from college one semester early. She spent those unclaimed months as a hiking guide in Alaska. She returned to Arizona to look for a job and, before long, an opening for a writing and photography position caught her eye. While the job fit her skillset, it was the familiar location, Lander, Wyoming, that grabbed her attention. Tobey applied, was offered the job, and arrived in Lander in June of 2020.

For the first time in her life, Tobey’s unbridled enthusiasm was met with unbridled opportunity. She excelled at her job. She met a boy next door. She climbed 5.12. She went hunting with a few friends and soon bought her own rifle. She rebuilt a chicken coop she found on Facebook marketplace and began raising chickens. She couldn’t afford a designer leather bag she wanted, so she called upon the sewing skills passed down from her grandmother and made her own. Then she started making bags for others and founded Wyo Bag Co. She joined the board of the local

prepared for guests. This included recruiting friends and family to set up everything from tents, tables, and chairs to a homemade photobooth and casual furniture borrowed from local friends and businesses. Horses visible on the horizon and donkeys and cats roaming the occasion made it feel just right.

After realizing the costs to rent and return lackluster dishware, Tobey opted to shop thrift stores to find something “a little more her style.” Never spending more than 50 cents on any single item, she bought salad and dinner plates for everyone and enough glasses for guests to enjoy water, wine, and specialty cocktails. All told, this included some 400 plates and 500 glasses.

The reception meal was a culmination of Tobey and Charlie’s love of local food and passion for hunting. After harvesting two elk the prior fall (one each), they made 200 elk steaks in preparation for the wedding. Guest’s plates were adorned with local greens from Second Street Farms, sourdough bread from Lander Bread Share, and butter Tobey made herself from fresh cow’s milk. The night ended with raucous dancing as a pastel Wyoming sunset gave way to a dark and clear night.

After realizing the costs to rent and return lackluster dishware, Tobey opted to shop thrift stores to find something “a little more her style.”

As Tobey reflects on the best day of her life, she is quick to admit the lion’s share of work that went into pulling off the wedding of her dreams.

“Leading up to the wedding was actually super stressful. We had our hands in so many details,” Tobey said, “One thing I will never say

to a future bride is, ‘Don’t worry it will all come together.’ The only reason it was coming together was because we were working so hard and had enlisted so many people to help.”

As Tobey and Charlie’s tight-knit families were leaving after the festivities, nearly all of them made the same comment, “We finally understand why you live in Lander, Wyoming. This place is perfect for you.”

Tobey and Charlie certainly plan to stick around as they just purchased and are slowly beginning to restore an 1887 home situated just two blocks off Lander Main Street. Yet another dream realized from setting goals, making sacrifices, and seizing every stroke of good luck along the way.

Already the hand-me-down chicken coop has been reassembled for the third time, and Tobey and Charlie are dreaming up plans for the extensive garden beds. They look forward to next fall when hopefully the root cellar is filled with canned vegetables and the chest freezer is packed with wild game. Future home projects will have to fit in between two full-time jobs, outdoor hobbies, and a growing leatherwork business in Wyo Bag Co. But then again, Tobey has a knack for making hard things look easy.

“I think I have always been a person who feels certain about what I want. And then I just try to put in the hard work and have the patience to get there,” Tobey explained.

While her leatherwork skills go into making handbags and purses instead of saddles, it is clear the cowboy spirit resides in Tobey Manganiello.

Your neighbors and friends become your family because you all need each other. Everyone here develops skills to take care of themselves, but then freely shares those skills and resources with others. I think it’s how we are meant to live.”

SMOKE + SALTwith Blaine

Sitting in the living room of our small rental watching the spring snow fly here in Lander, I daydream of what this summer will bring. Dreaming of sending climbing projects, lush mountain meadows filled with wildflowers, sunshine, and camping. If you live in the Wind River Mountains, then you understand the pain. Well, this issue we are going to daydream together and dive down the rabbit hole of car camping food.

Now I have to be honest, I am NOT a breakfast eater. Never have. Never will. The thought of under-seasoned breakfast potatoes taking up half the plate just doesn’t do it for me. I’m the guy that goes to 9 a.m. brunch and orders a reuben (it’s an ideal breakfast, honestly). But when I’m camping, heck, there is just something primal and perfect about a proper breakfast. A brisk morning with frost lying on your tent (or I guess on top of your sprinter van nowadays), the smell of pine and smoke lingering on your clothes, bloodshot eyes half glazed over from last night's whiskey and the swapping of war stories by the fire. It's the ideal time. So I thought, yep, let’s cave to my desire of ragging on breakfast and make an oldie but goodie.

I’m going to show you one of my favorites. Piperade (pronounced pip·er·odd) comes from the French/Spanish Basque region and, at its core, is a sauce with green peppers, onions, tomatoes, and Espelette (which is a red French pepper) for seasoning; it’s quite straightforward. If you've been to any hipster-y brunch spot in the last five years, I'm sure you've seen Shakshuka on at least one menu. This is a brilliant version of, essentially, the same dish derived from North Africa and the Middle East. Eggs in Purgatory is an Italian version. As you can see there are many names and interpretations of this dish. It’s funny how the majority of brilliant dishes in this world have regional takes on them. Cultures who are separated by vast miles of land, the deep, dark oceans, even religions come up with similar creations.

At the end of the day, food is constant. We all crave salt, fat, and acid. Call the dish what you want, but I call it good. Enough of my rambles…

Shout out to my buddy,TomTyznik, for inspiring me to do a breakfast dish.

Basque Region Piperade Meets Its Maker…

ingredients

Spices:

Salt to taste

Pepper to taste

1 tsp Piment d’Espelette (you can substitute this with Aleppo pepper or spanish paprika)

Produce:

1 whole tomato (if it’s in season, try to score a monster slicer like a Brandywine or Mortgage Lifter, essentially, a large heirloom or beefsteak tomato that is ideal for slicing)

2 cloves of garlic

1/2 sweet spanish onion

1/2 lemon (zest and juice)

2 to 3 peppers (choose your own spiciness, but I use green bell peppers, piquillo peppers, and jalapenos)

Pantry:

1 tsp honey

1 can of whole San Marzano tomatoes

Cooking oil (we used beef tallow, but good olive oil or butter works, too)

Dairy:

Feta cheese

Protein:

4 duck eggs (or farm-fresh chicken eggs)

Serve with:

Crunchy bread (if you’re in Lander, grab a loaf from those awesome folks over at the Lander Bread Share)

Most canned tomatoes are picked at the height of their season and are fresher than off-season whole tomatoes.

Good ass coffee

Parsley (hand-torn chunks)

directions

1. First, fire up that classic Coleman two burner (I know you have one) and get that cast iron nice and hot. Drop in a dollop of cooking oil along with the sliced onion and peppers. Don’t burn your veggies - just get them sweating. Once you see the glisten, add a pinch of salt and the chopped garlic.

their season and are fresher than off-season whole tomatoes) and begin the fun. Because they are whole, and this is how I was taught to make tomato sauces, I’m a big promoter of hand crushing those puppies. By hand, break up the tomatoes, add them to the cast iron, and pour in the remaining sauce from the can. (Go rinse your hands, ya filthy animal, trust me.) Add in that fancy French spice (Piment d’ Espelette), plus the honey, and let this mixture stew and develop its profile. The longer it stews, the better those flavors will develop. If you’re in a hurry to get the day going, just let it stew for a few minutes.

4.

Now that we have made a bang up Piperade and the shenanigans of last night’s haze begins to creep back into memory, it’s time to crack those eggs straight into the sauce. Basically, the egg will poach in the tomato sauce. If the sauce needs more liquid to poach the egg, simply add a splash of water. Once the eggs are in the sauce, throw a lid on top of cast iron and let those eggs cook to your preference. Personally, I like my eggs soft poached so the velvety yolk spills out and blends into a rich tomato-y liquid, but cook the eggs how you prefer. I mean, you’re the cook so everyone else can eat to your preference, right?

2.

Just before you add the tomatoes, add in lemon zest and juice. The acid will help deglaze the pan if you did brown the veggies, so scrape the bottom as the lemon juice hits the pan. Let’s be honest, the browned stuff stuck to the bottom of your pan is where the jewels of flavor are building anyway.

3. Crack open the can of amazing tomatoes (yes, I said can! Most canned tomatoes are picked at the height of

5.

Once you have the eggs cooked to your preference, pull the skillet off the flame, season with salt and pepper, and set that baby in the middle of everyone. Toss in some feta cheese, torn parsley, slice up some bread, pour yourself a cup of that jet fuel camp coffee, and dig in!

Wy ming Moto

A Retired Helicopter Pilot Starts His Next

“It all began with four bikes and a barn…”

Matt Palazzolo, founder of Moto Wyoming, has spent his entire life chasing adventure. His career was spent at the controls of a helicopter for 30 years. He started as an Aviation Officer in the Army, then as a civilian flying as a Fire Pilot fighting wildfire and flying at various Air Medical bases across the western US.

“When I got out of the army, I took a few years off from flying to ski and be a raft guide before I ran out of money,” Matt said laughing. “Then I went back to flying helicopters. My whole flying career has been either fighting fire or air medical. Flying is what brought me out west in 2000 and I’ve been out here ever since.”

the Red Desert. The wide-open spaces and the relative emptiness of Wyoming was the home they had been looking for.

The move was a perfect fit for Matt, who was still flying helicopters but had also found more free time to enjoy his outdoor interests. However, it was motorcycling that held Matt’s heart and it would be motorcycling that had him considering a new business venture.

As a lifelong rider, I just had to get in on the fun so I decided to somehow make my work and my love of riding come together.

— MATT PALAZZOLO

Contracts with the US Forest Service and air medical jobs had Matt and his family moving from Idaho to Colorado. Finally landing in Driggs, ID, flying air medical for Air Idaho Rescue, the family thought they were done moving.

When Matt’s wife Alicia finished graduate school as a Family Nurse Practitioner, she was offered a job on the Wind River Indian Reservation. The couple and their two kids packed up again and jumped on the opportunity to move to Lander. The family of four settled in quickly and started exploring the Wind River Range and

The two-wheeled machines are capable of providing a variety of adventures off the beaten path. The appeal of exploring new destinations and remote locations while pushing the limits and skills of riders and machines are what the adventure moto world is about.

The wild landscape of Wyoming with its seemingly endless miles of rugged two-track and trails are a mecca for adventure motorcyclists.

“During the summer of 2022, I watched hundreds of adventure riders roll by my house on the Wyoming Backcountry Discovery Route,” Matt said. “As a lifelong rider, I just had to get in on the fun so I decided to somehow make my work and my love of riding come together.”

That combination gave Matt the perfect opportunity to start Moto Wyoming. First as a way to support the new Wyoming

Backcountry Discovery Route and share all the incredible riding around western Wyoming, and second as a means to support his family.

to stay a day or two, rest, and refit for the remainder of the ride.”

Backcountry Discovery Routes (BDR) is a non-profit organization that focuses on adventure and dual-sport motorcycle riding, rider education and safety, and responsible travel for backcountry motorcyclists. Like its name, Backcountry Discovery Routes creates off-highway routes for adventure motorcycle travelers. These routes cross specific states from south to north and can include forest service roads, fire roads, two track, and other big-bike friendly backcountry trails on public lands. In 2022, Backcountry Discovery Routes developed its eleventh route, the Wyoming BDR (WYBDR).

The WYBDR is an 886-mile, multiday ride that begins in Baggs, weaving through the Medicine Bow Mountain Range, wrapping around Alcova Reservoir where it turns east to Atlantic City and winds along the Loop Road in the southeastern part of the Wind River Range. From there, the trail passes through Sinks Canyon, Lander, and Shoshoni, meandering north through the Bighorn Mountains until reaching the Montana border. It is also the most remote route that BDR has developed so far.

Moto Wyoming is in a prime location on Sinks Canyon Road and is directly on the path of the WYBDR. Predominantly a rental shop, Moto Wyoming offers a fleet of fully-equipped Kawasaki KLR 650’s—iconic workhorse motorcycles that are rugged, reliable, and fun to ride.

Matt’s knowledge of routes around the state and his welcoming demeanor go above and beyond. He offers custom route guidance to help people develop their own adventures, helping with logistics, including arranging transportation, dropping off bikes at meeting points and picking up the bikes when the riders are done. He also advises where to stay, gas up, and even assists with camping gear, fishing equipment, and tool kits.

Moto Wyoming is here to assist riders any way we can. Riding bikes is the focus, but if you are interested in fly fishing, hiking, mountain biking, riding horses, or any other outdoor pursuits, we can help with that, too.

— MATT PALAZZOLO

“In addition to the BDR, Lander is a great place to start a custom adventure in the stunning landscape of western Wyoming,” Matt explained. “Moto Wyoming is here to assist riders any way we can. Riding bikes is the focus, but if you are interested in fly fishing, hiking, mountain biking, riding horses, or any other outdoor pursuits, we can help with that, too.”

Matt’s business became an avenue to support the new route and share all the incredible riding around western Wyoming.

“Lander is the biggest town on the WYBDR, offering all the services and amenities that a rider needs and is about the halfway point on the route. This has made Lander a natural stopover for riders

While Matt has been familiar with adventure riding and motorcycles, he largely credits the idea of opening up an adventure bike shop to his younger brother Daniel.

“I’ve been riding my whole life and always seemed to have a motorcycle around. But a lot of credit goes to my little brother, a true moto adventurer. That’s really where I got the idea from.”

Seven years ago, Matt’s brother Daniel started Moto Patagonia based in Puerto Varas, Chile. He runs an operation with his wife guiding tours throughout Patagonia and Argentina. Daniel’s adventure riding stretches from the Arctic Circle to Tierra del Fuego. He has written articles for Upshift and Overland magazines and conducts classes on adventure travel at the Overland Expo. Though they live on two different continents, the two brothers still get together as often as they can to ride.

In addition to promoting and sponsoring Backcountry Discovery Routes, last year Matt helped reroute and map a few sections of the WYBDR.

“BDR is really good to me,” said Matt. “I help them out and they help me out, and I hope that continues.”

Matt plans to grow Moto Wyoming and build relationships with people through adventure, including adding some different bikes to his fleet and turning his barn into a small retail shop where riders can swing in for tubes, tires, oil, luggage, etc.

“I want to share the incredible wild landscape of Wyoming and build experiences with other riders from across the globe and all walks of life. Come to Wyoming and experience real adventure in the last best place,” Matt concluded.

Local Marketplace Local Marketplace

While some consider the Wyoming outdoor lifestyle to be based on recreation, sports, or even adrenaline, there’s more to it than that.

Agriculture is a way of life in Wyoming and is deeply rooted in the Cowboy State’s culture. It’s also one of the top three industries, along with tourism and minerals. There are about 10,500 farms across the state, which add up to nearly 30 million acres of agricultural lands.

Most consumers are advocates and supporters of farmers and ranchers, and there is a huge desire for both to be able to close the gap on availability of farm to table choices throughout the year.

Steve Doyle and his family operate a 200-acre farm, Red Roof Meat Company, in Riverton and found the entire selling process to be very difficult. He and a group of local farmers started Fremont Local Foods Farmers Market fourteen years ago. The market allowed farmers to sell their own products to consumers, but the logistics were time consuming and expensive, and the profits from the market were minimal for most farmers. As much as consumers enjoyed the markets, it wasn’t completely feasible.

“So many little farms are operating in the negatives. If we could repopulate all of these small farms in our community, it would be tremendous!” Steve said.

Steve turned to the Wyoming Legislature to seek help, and the communities stood with him in support. With the advocacy of Central Wyoming College and the numerous local farmers and ranchers that reached out, the representatives listened.

In 2015, the Wyoming Food Freedom Act passed, allowing for the sale and consumption of homemade foods without adhering to state regulatory and licensing requirements. Wyoming was the first state to enact a comprehensive Food Freedom Act, followed by North Dakota, Utah, and Maine. Thanks to Wyoming, more and more states are allowing an increasing variety of homemade foods to be sold.

Central Wyoming College has been instrumental in playing a leadership role among the communities to develop the systems to make sure the local markets thrive.

“The Food Freedom Act made Wyoming this really unique place where you could buy products like unpasteurized milk, have local food markets, and sell directly to consumers. Every year we’ve worked with the legislature and opened it up a little bit more,” said CWC President Dr. Brad Tyndall.

Food freedom laws promote more markets and consumer choice, as well as provide opportunities for farmers and entrepreneurs. The newest amendment expands the Wyoming Food Freedom Act to allow a “designated agent” to facilitate sales transactions. That’s where Fremont Local Market in Riverton and Meadowlark Market & Kitchen in Lander come into play.

FremontLocalMarket

Steve, his family, and the farmers market board had dreamed of a brick-and-mortar market for years. When the “designated agent” amendment passed, Steve finally had the ability to fulfill that dream. Fremont Local Market opened in October of 2022 with astounding support.

Located on Riverton’s Main Street, Fremont Local Market currently hosts about 95 vendors, all producers of local goods from around the area. The store offers a variety of products including produce, dairy, eggs, and meat. The shelves are packed with artisanal items from scones and cookies to freeze-dried goods, dips, dressings, and salsas. The market even supplies homemade candles, lotions, soaps, aprons, and jewelry.

“We’ve been blown away by the amount of community support. We’ve got regulars and tons of people that come here to buy products before even thinking about going to the grocery store,”

said Steve’s daughter, Morgan Doyle, who is the market manager.

The last week of every month, the market hosts the Taste of Fremont, an event that features several producers with free samples of their products and gives the community a chance to visit the store, meet the featured producers, and have a literal taste of what they offer.

“We’re finding that people like to sit in our market and chat with like-minded folks. We want to give them a sense of community and a place to connect,” Steve said.

Steve is thrilled to have other Wyoming counties and communities reaching out to ask for guidance with developing their own food freedom stores. The market is also looking to expand with a coffee bar, where customers can sample local coffee before purchasing, in addition to a meal subscription box, which would include weekly recipes utilizing products in the market.

An integral part of Wyoming’s agriculture and food production industry, small farms and family-owned operations like the Doyles’ not only provide fresh and locally-sourced food but also contribute to the traditions and economic stability of their communities.

“It’s a generational thing. Small farmers are teaching their kids, and now the kids are instilled with all these values. There’s a lot that goes into a little family farm or ranch and there’s a lot of work that goes into every product in our store,” Morgan said proudly.

Recently, Jack Schmidt, another member of the market, and Steve teamed up with Brad Tyndall to plan a fundraiser at the Doyle farm in support of local food, representing the “flavor” of the college’s regenerative and local agriculture.

“The local food movement has intersected with regenerative, healthy, small-scale agriculture,” Brad said. “It’s all about healthier food, healthier environment, and more money for local farmers and ranchers. It all comes together in a really cool way.”

Meanwhile, in the town of Lander, in a 100-year-old-plus brick building, attractively displayed bundles of fresh sprouts, lettuces, and herbs invite shoppers to take a closer look. Inside, shoppers are met with the aroma of freshly baked breads. Shelves and coolers are stocked with eggs, honey, jams, and cheeses. A variety of locally raised cuts of beef, lamb, pork, chicken, and turkey offer creative opportunities for delicious meals.

THE

MARKET & KITCHEN TEAM

Meadowlark Market & Kitchen officially opened March 1, 2024 on Main Street in Lander. Like Fremont Local Market, Meadowlark Market & Kitchen serves as a designated agent to help promote Wyoming producers and get their products to market.

Meadowlark is a project of Slow Food Wind River, the Lander-based nonprofit. Slow Food is a play on words – it’s the antonym of fast food. The Slow Food Movement focuses on nourishment, taking pleasure in the diversity of recipes and flavors, recognizing how food is produced, and respecting the rhythm of seasons and human gatherings.

Joanne Slingerland is a local ranch manager who started CWC’s Alpine Science Institute Beginning Farmer Program. When Joanne retired from CWC, she and Melissa Hemken, the current Community Food Systems specialist for CWC and small-scale farmer who runs Melissahof Hatchery, discussed how to open a local food market. Linda Williamson and Hannah Darrin joined them with the same interest, in addition to the idea of having a shared-use kitchen.

MEADOWLARK

MeadowlarkMarket &Kitchen

A collaboration of passionate and diverse locals consisting of ranchers, chefs, and nutritionists make up the board of the Slow Food Wind River (SFWR). They established SFWR to build a resilient local food economy that financially sustains farmers, ranchers, and value-added food processors to provide fresh, nutritious, locally grown foods to the community.

“One of the things that is really exciting about where we’re going is the upcoming growing season,” Hannah said. “We have the ability to take backyard farmers’ extra produce and consign that food for them. That will hopefully lead to less food waste, hunger reduction, and have more opportunities to create meals for people.”

“We aim to be a market that serves all of a person’s needs. We want the community to be able to come into the store and buy everything they need to eat,” Linda added.

of the market host products during hours of operation but can also be converted into dining room tables for events and seat up to 26 people.

We aim to be a market that serves all of a person’s needs. We want the community to be able to come into the store and buy everything they need to eat.

— LINDA WILLIAMSON

The brand new shared-use industrial certified kitchen is a major highlight of Meadowlark. The kitchen is available for people to rent for an hour, a day, or even an event. The tables in the center

“We want to be this pop-up location for rotating chefs and caterers while also giving people a place to grow their businesses,” said Linda. “It's been really amazing going through this process and discovering how many producers are out there, even people whose businesses are just beginning to bud. We hope this place can be a springboard for people to become food entrepreneurs.”

Entrepreneurship, supporting small businesses and farmers, and stimulating the local economy are the shared driving forces of the local food movement throughout Fremont County.

Ag economics is Dr. Brad Tyndall’s specialty, and stimulating agricultural business and the local food economy is a big goal of CWC.

“Several years ago, CWC did a study to assess the local ag market,” Brad stated, “and that study made me realize CWC needs to play a big leadership role among the communities to develop the system and ensure these local markets could thrive. We’re working towards filling out our main streets and creating a lot more jobs.”

On CWC’s campuses, the Rustler Complex includes meat processing and packaging operations along with hands-on learning for all things agriculture. In Lander, the Alpine Science Institute is the state’s only farm incubator, a program designed to help beginning farmers expand their home garden into a farm business. The college also works to help partners acquire different grants, provide letters of support to applicants, and even transport food with trucks and cold storage freezers.

“Ag is cool. It’s heritage. It’s culture. It’s craft meat and gourmet vegetables. You lean into that cowboy culture and local beef and it’s thriving in our community,” Brad said. “Now we’ve got Fremont Local Food in Riverton, Meadowlark in Lander, and it’s working. More and more people are doing direct sales to consumers, and it’s really thrilling to be in Fremont County where we’re taking the lead nationally in agriculture and local food.”

CWC also works with partners such as Eat Wyoming, Wyoming's Online Farmers Market, which allows consumers to purchase local products online and have them delivered to their house or to another local food market to pick up. Both Meadowlark Market & Kitchen and Fremont Local Market are pick up locations for Eat Wyoming.

Brad concluded, “Our job is to really nurture the food system and boost new businesses across the region. When you see a win like Fremont County having not only one, but two local food markets, it’s kind of miraculous. Everything is local–everything–the wheat, the eggs, the milk… holy cow, it’s really special.”

WyomingCentralCollege

Fremont Orthopaedics staff and physicians are important partners in the overall health of Fremont County’s communities. Their team is passionate about providing excellent, personal care to help patients of all ages and activity levels recover from pain and injuries.

Jesse Morse-Brady, DNP, MS, FNP-BC, ONP-C, joined Fremont Orthopaedics in 2019, and has been caring for patients in Fremont County since 2014 in a variety of settings.

Adventurers TREATING Adventurers

FEATURING PART OF THE TEAM: Jesse Morse-Brady

Jesse’s interests in public and global health led her to complete a master’s degree in Health Sciences through Montana State University and a master’s degree in Nursing at the University of Arizona. She then worked in perioperative and primary care throughout Fremont County for several years before pursuing her doctorate of nursing practice at the University of Wyoming. She holds board certifications in both orthopaedics and family practice. Following her graduation from the UW nurse practitioner program, Jesse has regularly returned to the UW campus in a teaching role. She offers training for primary care nurse practitioner students in specialty orthopaedic assessment and treatment skills.

Jesse provides orthopaedic care to patients and works closely with Fremont Orthopaedics’ surgeons to help patients prepare for and

recover from surgery. She treats patients with acute injuries from fractures to muscle and tendon injuries.

“It's super cool to live, work, and recreate alongside people that I also get the opportunity to take care of,” Jesse continued. “Whether I’m at a professional event, climbing in Sinks Canyon, or backpacking in the Winds, I’m meeting and interacting with people who I’ll likely have a chance to help at some point.”

Jesse’s family practice background enables her to work with patients to optimize their overall health and improve management of chronic diseases, including joint arthritis. She has particular interests in wellness, rural healthcare delivery, and the impact of orthopaedic conditions on everyday life. Jesse has a deep understanding and connection with her patients because of her outgoing lifestyle that many of her Fremont County patients share. She spends most of her free time rock climbing, bicycling, gardening, and exploring the mountains. She and her husband Ryan live in Lander, along with their dogs, cat, turkeys, geese, and soon to be colony of bees.

One of Jesse’s passions is working toward a more sustainable and stable lifestyle through homesteading and gardening. She and Ryan raise turkeys and geese, providing a reliable source of food for their friends and themselves. Jesse is also getting into beekeeping and exploring the many uses of honey. She translates her passion for healthy lifestyle pursuits and maximization of wellness measures into her holistic care of patients recovering from injuries and dealing with painful conditions.

“When I think about what my role really is, it’s educating people on their options and providing them with the information to not

slow down on their path of recovery. But we also get to help guide them to an optimal recovery. Whether they need surgery or not, we are often able to help find ways to resolve people's symptoms.”

At Fremont Orthopaedics, each patient’s treatment plan is individualized to their needs, with the common goals of restoring motion and reducing pain. Most surgeries are offered on an outpatient basis, allowing patients to recover at home and make early steps to return to their desired lifestyle and activities.

“It's an honor to be in a position to help community members from all age groups and various lifestyles and professions when they seek care at our practice,” Jesse said. “It's an opportunity to blend specialty experience and knowledge into the flavor of a small town practice where people can come in and we know their names, we know their families, and we get to help them.”

finding their Stride Stride

The

Partnership of Arcady Ridge Ranch and Said Creek Outfitters & Outfitting Adventures

Traci McClintic was sheltering from a storm in the Dubois Branch Library when she first saw the handsome cowboy and his signature smile. Her immediate thought was that, like herself, he must be a reader. Turns out, the only reason Joe W. Hargrave entered the library that day was for research to find the latest harvest numbers posted online by the Wyoming Game and Fish.

Still, when their eyes met, there was an attraction and later that day when Traci trekked back out into the storm, it was Joe who pulled over in his truck to offer her a ride.

A kinship began between the girl from West Virginia with a degree in English Literature and the taxidermist, hunting guide from Iowa, and that relationship has lasted the better part of two decades, with ten years of marriage, two children and now their partnership in two businesses.

in South Dakota and Wyoming. Joe felt at home in the mountains and when he graduated from guide school in Dillon, Montana, his passion for outfitting brought him to Dubois, where he bought a local taxidermy business and worked as a guide for a local outfitter.

The two might never have met had they not ended up in Dubois at the same time. On one of their first dates, Joe took Traci snowmobiling up Horse Creek Road with some friends. Their date was going great until Traci accidentally tipped her snowmobile and landed inside an elk carcass. Pinned inside the elk’s crib cage by her snow machine, Traci was helplessly stuck for a few minutes before Joe came to her rescue. She was shaken, but still up for the adventure. The day went on to be an unforgettable one. Just like the rest of their romance.

Traci first moved to Wyoming in 2004 to work as the Trip Foods Coordinator for Teton Valley Ranch Camp, outside of Dubois. Having just graduated from college in North Carolina, Traci moved out west hoping to do a little soulsearching and find some direction.

Joe grew up in Iowa where his family raised quarter horses. Every summer, they hauled their horses west to go on pack trips

After working multiple jobs just to keep the bills paid, Traci took a leap of faith and opened a restaurant in town. Her only cooking experience came from what she picked up from her grandmother and working odd jobs, but she was forced to step in as a cook on a busy, understaffed night.

“I stumbled upon the opportunity to open Sundance Café,” Traci said. “When I started cooking there, something just clicked.

TRACI, JOE, AND THEIR TWO KIDS, BUFF (WILLIAM) AND AENA

JOE AND TRACI

Dubois Outfitters are all unique and are passionate about what they do. It’s a lot easier to have a 9 to 5 job. We wouldn’t do it without the sense of community that we have.

— TRACI MCCLINTIC

People in town were incredible, and those working with me were great, which is the only way I was able to make it a success.”

program that would allow students to develop skills that could one day lead to gainful employment and better paying jobs.

It wasn’t long after when on a cold winter excursion to fill their buffalo tag, Traci found out that she was pregnant with their son, William. They affectionately nicknamed him “Buff” in remembrance of the treasured hunt.

Her love for cooking only grew from there. She sold the restaurant and was later awarded The Karen Clark Memorial Scholarship to attend Le Cordon Bleu, a world-renowned culinary school.

“That was an opportunity that I couldn’t pass by,” Traci smiled. “Even though we were newly married, I had to do it.”

A month after tying the knot, she traveled to Canada, New Zealand, and finally, England to earn her Grande Diplome in Patisserie & Cuisine. Joe joined during her stint in New Zealand for their two week honeymoon before Traci set off for London to complete her studies.

Meanwhile, Joe landed a job working as the foreman at Snake River Ranch in Jackson in addition to starting his own Outfitting business, Jackson Wyoming Hunts. Traci took the Food Service Director job at C-V Ranch, where she managed the kitchen, wrote grants, and worked with the staff to create a vocation education

In 2020, their daughter Aena was born during the peak of Covid and the couple decided it was time to move back “home” to Dubois. Later that year, an opportunity presented itself to Traci and Joe and they were fortunate enough to merge their dreams, becoming the owneroperators of two businesses: Arcady Ridge Ranch and Said Creek Outfitters & Outfitting Adventures. With Joe’s background in guiding and Traci’s experience catering, it seemed the perfect partnership.

Perched at 8,000 feet in elevation, the couple welcome visitors as they maneuver the narrow road weaving up the side of Warm Springs Mountain, the view unobstructed except by the pine trees.

Along with their guiding team and two child helpers, Buff and Aena, they have created a rustic paradise, where guests can relax and soak in the panoramic views from the wrap-around porch,

or enjoy a lunch break high above Warm Springs Canyon.

Guests have options for entertainment year-round from pack trips, trail rides, and hiking in the summer to backcountry skiing, snowshoeing and snowmobiling in the winter. Besides cooking for ranch guests, Traci also caters for local businesses, events, and weddings at Arcady Ridge Ranch. Together with Joe, the combined expertise and dedication has given the couple a reputation for providing topnotch services at both Arcady Ridge Ranch and Said Creek Outfitters & Outfitting Adventures.

“Joe and I are totally separate in our skills,” Traci said. “I can barely read a compass, much less a map, but Joe can close his eyes and take you to the top of the mountain and know exactly where he is.”

Involvement with the Dubois Outfitters Association has provided Traci and Joe close friends and relationships with the other local outfitters.

“Dubois Outfitters are all unique and are passionate about what they do. It’s a lot easier to have a 9 to 5 job,” Traci laughed. “We wouldn’t do it without the sense of

community that we have.”

Recently the Dubois Outfitters Association’s Annual Pig Roast was held, with the focus on wildlife habitat and conservation. The association is also contributing funds to help build an overpass for the mule deer migration corridor East of Dubois, in partnership with the Wyldlife Fund.

Raising their two children, staying involved in their community, and running their businesses fills most of the hours of Traci and Joe’s days. Though the road to where they are today was winding, sometimes very steep, and often filled with hurdles, the couple is living out their dream.

Traci grinned, “When it seems you’ve failed, it’s those people that say, ‘Hey, this is life, pull yourself up by your bootstraps and keep going,’ that makes it not seem too hard when times are difficult.”

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At Central Wyoming College, we offer programs Agriculture, Animal Science, Meat Science, Farm & Ranch Mgmt, Equine Mgmt, Equine Regenerative Small Scale Farming.

At Central Wyoming College, Agriculture, Animal Science, Farm & Ranch Mgmt, Regenerative Small Scale