OUTSIDE THE KITCHEN

What better backdrop to make art, than artwork? Amy Ringholz’s downtown studio, the space the painter calls Dusk after gallery hours, can be transformed into a private event space, and it’s the perfect venue to host an artful evening.

First things first: cocktails, of course. To set the evening off right, Amrita Handcrafted Beverage & Bars used Wyoming Whiskey to create an array of beautiful cocktails. Using her homemade tonics to perfection, Jessa Smout offered four whiskey-based drinks that were as beautiful as they were delicious. A variety of local hard cider, beer and seltzer completed the libation options.

Before sitting down to enjoy meze from Figs, the ladies first learned how to craft the centerpieces for the table. Emily Lacoste, owner of Lily and Co., brought in flowers to complement the color of the artwork and led the group in designing perfect floral arrangements.

After enjoying the Lebanese feast, nothing less than a cupcake and candy station was in order. Using toppings and party favors from Mursell’s Sweet Shop, everyone savored a little treat.

MAKING THE EVENING ESPECIALLY ARTFUL:

THE EDIBLE ART FIGS MADE MEZE PLATTERS LOADED WITH LEBANESE OPTIONS LIKE BABA GHANOUSH, KIBBEH AND STUFFED GRAPE LEAVES. THE ARTIST SPACE DUSK AT RINGHOLZ STUDIOS THE FLORAL LESSON EMILY LACOSTE/LILY AND CO. THE DRINKABLE ART COCKTAILS BY AMRITA HANDCRAFTED BEVERAGE & BARS USING WYOMING WHISKEY PLUS FARMSTEAD CIDER, SELTZY AND SNAKE RIVER BREWING THE SWEET FINISH CUPCAKES TOPPED WITH TREATS FROM MURSELL’S SWEET SHOP

HANDHELD:

Items for an outdoor event are best when portable. A burger bar and mac and cheese station with topping options makes familyfriendly fuel. The drinks and snacks were as colorful as the artwork adorning the walls.

Dreaming big got Jessa Smout into the high-end beverage world.

Lacoste says always go longer than shorter when you trim the stems. You can always cut more.

Want to re-create these gorgeous arrangements? Lacoste shared tips for making your arrangements turn out as beautifully as these did:

> Start by using your vase to measure the flowers and greenery based on the length you wish to make.

> Add fresh water to the vase and trim the bottoms of your greenery. Create a base for adding the flowers by zigzagging the stems to create a space to hold the flowers.

> Use flowers in the same color family but of different shapes and sizes to fill in the vases. If the flowers are unopen and you are using them the same night, spinning them in your hand can open them up slightly.

Use odd numbers of each flower as a general rule of thumb.

CAMPFIRE OOKIN

BY SAMANTHA SIMMA

From campgrounds in Grand Teton National Park to campsites along the bank of the Snake River in BridgerTeton National Forest, there’s no shortage of places to pitch a tent and spend a night beneath the stars in Jackson Hole. But to achieve the grandest of camping experiences, it’s essential that you’re able to pair that outdoor ambience with a delicious and satisfying campfire meal. A raging flame can be an intimidating heat source, but some area chefs were generous enough to pass along tips and tools of the trade that they take with them on their own camping adventures.

KEEP IT SIMPLE

In this atmosphere, the best way to set yourself up for success (and less stress) is to keep the menu simple. Plan your meals ahead to avoid overpacking, and choose pantry staples that are versatile in use and in flavor. Savanna Garnick, of Cultivate Cafe, finds herself turning to nutrient-dense and hearty fruits and vegetables like potatoes, beans, lentils, red peppers, green beans and apples. If she really wants to pack light, she’ll opt for dehydrated versions of these items.

Strive for ingredients that, like these, can be combined in different ways to create a variety of dishes. For example, Garnick will add sliced apples to the top of a breakfast porridge or dinner skillet, telling us, “It’s something that gives you a little bit more glucose and helps you with some energy throughout the day.”

With the addition of a few simple spices, the dishes you make while camping will really start to shine. Again, no need to pack the entire spice cabinet. Garnick, in addition to classic salt and pepper, will bring along garlic powder, onion powder and maybe a curry powder to switch things up. “I like to mix my own spices,” she says, “so sometimes I’ll do smoked paprika with a little chile powder, just something that can work in a lot of different ways to shift the flavor of similar dishes.”

SAVANNAH GARNICK’S SWEET POTATO CHICKPEA STEW

Cooking method: Dutch oven

4 cups water 1 yellow onion 2 cloves organic garlic or 2 tablespoons garlic powder 2 large yams or sweet potatoes 12-ounce can diced tomatoes 2 tablespoons almond butter 2 teaspoons Mexican chile powder 1 teaspoon Celtic sea salt 15-ounce can chickpeas 2 cups lacinato kale, chopped

Heat a few tablespoons of water in the bottom of a Dutch oven or pot over medium heat. Add the onion and sauté about five minutes, until translucent and just starting to brown in spots. Add the garlic and sauté until fragrant, about 1 minute.

Add the sweet potato, the remaining water, tomatoes and their juices, almond butter, chile powder and salt. Stir well to ensure the almond butter is thoroughly mixed in and there are no clumps remaining.

Simmer, covered, for about 1520 minutes, or until the sweet potatoes are tender. Once the sweet potatoes are tender, add the chickpeas and the kale to the Dutch oven. Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.

This recipe is oil free, organic (if you choose all organic ingredients) and packed with amazing energyboosting foods. Sweet potatoes are an incredibly nutritious food that are packed with antioxidants like beta carotene, vitamins C, E and D, and minerals such as manganese and iron. They are also high in potassium, which helps to lower blood pressure by removing excess sodium and regulating fluid balance in the body. Sweet potatoes are an excellent antistress food and are known to help relax muscles, steady nerves and balance cognitive function. Great to eat to replenish your body after long, strenuous mountain adventures.

This is great for car camping or for short backpacking trips. For longer trips, I use dehydrated veggies and fruits. If you can't dehydrate them yourself, a really great company is Harmony House Food Inc. They have an amazing selection of dehydrated organic foods that are incredibly easy to pack.

Once you’ve made a meal plan, identify what you can prep ahead of time and portion what you need for the duration of your outing. For example, rather than taking the whole bottle of olive oil, bring along just a small vial for a few days. Any dehydrated items will be practically ready to go, but save yourself some time at the campsite by slicing and dicing fresh produce at home. If you plan on having scrambled eggs for breakfast, crack and scramble them at home to avoid a potential mess in transit. Clark Myers, of Provisions, always packs some garlic and fresh savory herbs on his adventures, like rosemary and thyme. In this instance, the garlic may be peeled and minced ahead of time, then stored in an airtight container. By using reusable baggies or food storage containers, you can save on space and minimize your packing.

TOOLS TO TAKE

Think carefully about the cooking tools and utensils you’ll need for each of your meals. Many camping cook sets have pots and bowls that nest into each other, and that are lightweight and efficiently packed. Stainless steel or titanium versions are the lighter options, while all plastics should be avoided. Similarly, you can find utensils with dual purposes, like a camping

spork, or spatula tools that fold up. Garnick, Myers and Joel Tate, of Bovine & Swine, however, swear by cast iron. While heavy, and maybe best for carcamping, cast iron is durable, versatile and easy to clean.

Great at retaining heat from your campfire’s coals and being naturally nonstick, cast-iron skillets are perfect for cooking Myers’ breakfast hash (see recipe) all in one pan. Rather than packing a cumbersome lid, Myers suggests bringing some aluminum foil instead. Be sure to also throw in a pot holder to remove the pan from the heat with. When finished, the cast iron will carry forth its flavors to your next meal if you just rinse it with water.

Tate prefers the low and slow cooking of a cast-iron Dutch oven, which boasts similar assets to a typical pan. From soups to sweets, Dutch ovens are great for sautéing, steaming, boiling, frying and baking. For some versatility, he also opts for a Camp Chef Mountain Man Grill, which consists of a metal stake and multiple flat-top or opengrate cooking surfaces. Put up both to prepare his Reuben and campfire cobbler.

CLARK MYERS’ CAMPFIRE BREAKFAST HASH Cooking Method:

Cast-iron skillet

1/2 pound bacon 2 potatoes, diced 1 onion, diced 2 cloves garlic, diced 6 eggs Salt and pepper, to taste

Separate some coals from the fire, pulling them aside for an even heating area.

Place your cast-iron skillet on the coals. Add bacon to the pan and cook until crispy.

Remove the bacon, set aside and add the potatoes, onion and garlic to the pan with the bacon fat. Stirring occasionally, cook until the potatoes are cooked through.

Crack the eggs on top of the mixture, cover with foil and place a few hot coals on top of the pan. Allow to cook, undisturbed, until the eggs are done to your liking.

Add the bacon back in and dig in!

TEMPERATURE CONTROL

When it comes time to build your fire, start with dry wood and kindling in a designated campfire ring at your campsite. Before camping, check for fire bans and restrictions, especially near the end of our dry summers. Once you have a fire burning well, give it time to produce some hot coals. FOOD STORAGE SAFETY

Be respectful of your surroundings while camping, and avoid attracting wildlife to your campsite by exercising proper food storage practices.

> Keep your campsite clean of any items that have an odor — from food scraps to utensils. Don’t leave these items unattended or improperly stored at your campsite.

> Don’t store these items in tents. Instead, utilize bear storage lockers or put food inside hardsided vehicles with the windows and doors fully closed.

> Use the bear-resistant garbage cans and dumpsters located at campgrounds.

It’s important to note that to master this type of cooking, you’ll want to cook over the coals rather than a direct flame. Myers says he made this mistake when he started cooking over a fire: “It’s so hard to control because it’s hard to know where that hot spot is.” Instead, pull some hot coals to the side of your fire ring, where, Myers says, “You’ll have more of an even flame and a medium-high heat.” Throughout your cooking process, you’ll need to swap those coals for freshly hot coals, to maintain your heat source.

Having harnessed that heat, Myers suggests putting whatever local beer you have in hand to better use: “After searing a steak, I pour a little bit of beer in the pan because it releases all the flavors of the cast-iron pan and makes a really easy sauce,” he says. “Add a knob of butter and you have this instant campfire beer-butter sauce that you can put on anything.” He promises it’s a crowd-pleaser.

While cooking with his Dutch oven, Tate aims for low temperatures to achieve slow cooking. He places the Dutch oven on top of a bed of warm coals, but swaps the coals on top of the Dutch oven’s lid for hot ones throughout. In addition, he’ll turn the Dutch oven while whatever is inside continues to cook, to disperse the ambient heat from the fire’s flames, which warms the sides. Otherwise, his Mountain Man Grill, with its various tiers, allows him to cook items at various heights over the coals — producing various temperature options.

JOEL TATE’S BOVINE AND SWINE PASTRAMI REUBEN WITH BLACK AND BLUE SAUSAGE Cooking method:

Camp Chef Mountain Man Grill

For the sandwich:

1 yellow onion, julienned 3 cups sauerkraut, drained 2 tablespoons caraway seed 1 tablespoon dill seed Salt and pepper, to taste 5 ounces pastrami, per sandwich, sliced Rye bread, buttered on one side 1 Bovine & Swine black and blue sausage, per sandwich, cut in half lengthwise Swiss cheese slices

On the Camp Chef, sauté the onion in olive oil until caramelized. Add the sauerkraut and spices. Heat the pastrami on the Camp Chef as well.

Remove sautéed mixture from the Camp Chef, and toast buttered rye bread.

Add the sausage to the Camp Chef and sear until hot.

For the Thousand Island dressing:

1/4 cup mayonnaise 1/8 cup ketchup 1/4 cup relish Salt and pepper, to taste

Assemble the sandwiches with pastrami, sauerkraut mixture, slices of Swiss cheese, the sausage and dressing between two slices of bread.

Serve with a large pickle and chips.

UUndoubtedly spurred by the craft beer movement, hard cider production and consumption have really blossomed in the past couple of years. But the history of hard cider digs deep. We are talking as deep as 1300 B.C. when cider could be used as a form of currency. Fast-forward to present day, and according to beveragedaily. com, there are more than 900 cideries open in the U.S. alone — three of which you can find near Jackson Hole. Until recent years, the majority of ciders on the market (think Angry Orchard) tasted sugary and were more akin to wine coolers. Today, thanks to cidermakers’ efforts to embrace centuries-old expertise, while also introducing modern innovation, the flavor profiles have changed and the public’s thirst for the beverage has subsequently grown. Two new local cideries, Farmstead Cider and Highpoint Cider, are demonstrative of both ends of this spectrum. “We have a more modern take on traditional fermenting/ production methods,” says Alex Perez of Highpoint. “The base for all of our ciders consists of a blend of the most common varietals you would find in any grocery store, and the result is generally a more approachable flavor.”

On the other hand, Farmstead Cider’s focus is primarily on the use of native or industrial blends of apples defined by the region. “We are really digging into what Wyoming and Idaho harvests look like,” says Farmstead co-founder Orion Bellorado. “Wyoming has some gnarly bitter apples, while Idaho’s apples are sweeter, so when we blend the two, we get some seriously unique flavors.”

Common to both cideries is the commitment to organic production methods, which allows for collaboration of ideas on how to create craft cider on both a sustainable and industrial scale. One of Farmstead’s driving missions is to harvest apples in neighborhoods that have issues with wildlife, particularly bears.

HIGH FIVE:

Highpoint Cider’s team includes Chief Engineer Seth Frey and co-founding brothers Andrew and Alex Perez. “Our business got started by harvesting apples for the Teton Conservation District in an effort to deter bears from entering residential neighborhoods,” says Bellorado. “Since then, we have taken the mission up ourselves, and we try to harvest as many apples as we are given permission.”

Meanwhile, in Teton Valley, Idaho, Rob Dupré of Chasing Paradise Meadery, a boutique winery, kitchen and farm, is producing 600 gallons of hard cider a year. A former brewer at Grand Teton Brewery and Snake River Brewing, Dupré has been producing hard cider for eight years now. Dupré uses fresh fruits grown on his farm such as cherries and plums to produce a fairly dry, less sweet cider that tastes more like a white wine. Dupré gives back 2% of all sales to nonprofit organizations, mostly through Teton Valley’s Tin Cup Challenge, and you can find Dupré’s Chasing Paradise hard apple cider in just about any liquor store in Jackson or Teton Valley. Within the next year, Dupré is hoping to build a new facility with a tasting room/retail outlet for all Chasing Paradise products, which include cider, several varietals of mead (raspberry, plum and cherry) and food items like pesto, hummus, energy bars and hot sauce.

More time at home and less dining out this past year have many of us picking up new habits, specifically pertaining to eating and drinking. As it turns out, hard cider is a pursuit that is not just reserved for happy hour since it is very versatile and pairs well with many different cuisines. “Hard cider is tart and refreshing, food-friendly and excellent to sip at dinner,” says New York Times food and wine writer Florence Fabricant in her Oct. 3 article “Warm Up With Cider Cocktails”. The tart-sweet character of some varietals pairs well with Asian cuisine, while the semidry varietal, which

contains effervescence, pairs well with savory dishes like cream-based casseroles because the touch of fizz balances out the richness or fattiness.

Begun in a difficult era (both of the newer business launched in the last two years), our local cideries have used time to their advantage to set a foundation for success. “Our community has come together and offered a ton of support, and we are responding to that by harvesting as much of the local fruit grown by our community’s members and distributing it back into the town in the form of unique, local ciders,” says Bellorado’s partner and co-owner of Farmstead Cider, Ian McGregor. Wholesale and distribution sales have been “totally enough” to keep Farmstead Cider solvent during the last year.

For most small local businesses, where income is largely dependent on creativity and public events like tastings, the pandemic has been difficult. These businesses contribute to (and arguably define) the vibrancy and livability of our community. Thankfully, it appears that some in the hard-hit food industry are thriving. For example, over the past year,

HARD CORE

Farmstead Cider harvests apples from many local trees.

PHOTO PROVIDED BY FARMSTEAD CIDER

HardFacts

1.That’s a lot of apples.

IT TAKES ABOUT 36 PIECES OF FRUIT TO MAKE 1 GALLON OF CIDER.

2.What’s so “hard” about hard cider?

ALCOHOLIC “HARD” CIDER IS THE RESULT OF A NATURAL FERMENTATION PROCESS. CIDER IS JUST THE FERMENTED JUICE OF APPLES. ONLY IN AMERICA DO WE CALL ALCOHOLIC CIDER “HARD CIDER.” EVERYWHERE ELSE IN THE WORLD, CIDER IS JUST CIDER.

3.Cider is good for you.

CIDER IS RELATIVELY LOW IN FAT AND CONTAINS A MODERATE AMOUNT OF CARBOHYDRATES. IT IS ALSO GLUTEN AND DAIRY FREE.

4.Cider can be integrated into cocktails.

THE HIGH ACIDITY OF CIDER MAKES IT PERFECT FOR MIXING COCKTAILS. FOR EXAMPLE, SPIKE UP CIDER WITH DARK SPIRITS, LIKE RUM AND BOURBON, OR FOR SOMETHING LIGHTER, MIX IT WITH VODKA, SODA AND FRESH GINGER.

5.Hard cider is for everyone.

COMMERCIAL CIDERS HAVE BEEN COMMONLY CONSIDERED “GIRLIE DRINKS” BECAUSE THEY ARE SWEET. HOWEVER, CIDERS ARE NOW ON THE SAME SHELVES AS CRAFT BEER AND ARE THEREFORE GETTING THE ATTENTION AND APPRECIATION THEY DESERVE.

6.Hard cider is here to stay.

FARMSTEAD CIDER IS NOW DISTRIBUTED IN 35 DIFFERENT LOCATIONS THROUGHOUT WYOMING. HIGHPOINT CIDER AND CHASING PARADISE CIDER CAN BE FOUND IN ALMOST ANY LIQUOR STORE IN JACKSON.

If anyone wants to donate an apple tree to harvest, they can visit farmsteadwyo.com and look for the Harvest Helper tab to enter the address and provide permission.

Perez and his brother, Andrew, the other co-founder of Highpoint Cider, constructed a 1,000-square-foot cider taproom in Victor, Idaho, that houses 160 barrels worth of fermenting tanks, capable of producing 5-6 gallons of cider a month. “The pandemic has given us the time to focus on the construction of this space, and we are really proud of what we have accomplished” says Alex.

Highpoint produces a number of varietals, all of which derive their namesakes from our community. For example, Tram-Line, a dry-hopped cider crafted with Mosaic hops, is bright and citrusy and is the hard cider the Perez brothers claim beer drinkers have been “waiting for” — hence the name. In recognition of the transient nature of Jackson, the brothers, who are from New England, chose Transplant as the moniker for a semidry, more traditional varietal. They describe it as “an homage to the New England tradition of small-batch cider and to the skiers of Maine, New Hampshire, New York and Vermont who venture West in search of new beginnings, community and champagne powder.”

Want to join the cider support party? Start here by pairing one of our local cideries’ products with your next dinner. After all, you know what they say — an apple a day keeps the doctor away. Who better to ask for tips on cooking with cider than Jackson Hole Buffalo Meat Co. owner Chris O'Blenness. He took the slightly sweet and tart Farmstead Cider and used it to braise some game brats. The result? A flavorful addition to any summer grill.

JACKSON HOLE BUFFALO MEAT’S CIDER-BRAISED GAME BRATS

2 tablespoons butter 1 yellow onion, thinly sliced 1 red or yellow bell pepper, sliced 12 ounces hard apple cider 1 pound buffalo, elk or wild boar bratwurst

> In a sauté pan, melt the butter over medium-low heat and cook the onions and peppers until soft.

Heat a grill pan or an outdoor grill to medium-high. Add the cider and brats to the onions and peppers in the sauté pan. Loosely cover the sauté pan and let the brats steam in the cider until they’re just about cooked through.

Once the brats have steamed through, place them on the grill, charring gently. While the brats are grilling, turn up the heat on the sauté pan. Simmer the onion, pepper and cider until the juices have reduced to a nice syrupy consistency. Add the grilled brats back in and serve.

Growing Good

How Vertical Harvest not only grows good but also does good.

By Melissa Thomasma Photos by Jay Nel-McIntosh

GREENS FOR GOOD:

Vertical Harvest’s mission includes providing employment opportunities for people in underserved communities, like Tim McLaurin.

There are very few drawbacks to living in Jackson Hole. The views are breathtaking, the lineup of tantalizing restaurants is expansive and we get to enjoy world-class culture on a delightfully small scale. One thing that this valley is a little short on? Frost-free days for growing fresh, local produce. (We average around a whopping 30 per year!)

But thanks to the innovative work at the downtown Vertical Harvest greenhouse, Jackson Hole can enjoy locally grown greens, tomatoes and more year-round.

Situated on the southern flank of a downtown parking garage, Vertical Harvest is a hydroponic greenhouse that is able to deliver farm-to-table produce in less than 24 hours. With 10 other communities now following the flagship model, which opened in Jackson Hole in 2016, Vertical Harvest has not only put forward a profitable model of weather-proof organic farming but has also created a thriving community around the produce they provide.

Providing inclusive employment with opportunities for upward career mobility has been a core tenet of Vertical Harvest since its inception. Part of founder Nona Yehia’s motivation sprang from her lifetime of experience with her brother, who has disabilities. “He had the same gifts that I have, but the world wasn’t ready to see him in the same way,” she reflects. “I’ve been an advocate before I even realized what that means.”

Tim McLaurin, who has worked at Vertical Harvest since its earliest days, says that the microgreens are among his favorite produce they grow. “All of the chefs love them!” he explains. McLaurin, who has Down syndrome, loves his role at the greenhouse. Alongside an enthusiastic team of co-workers, many of whom also have developmental disabilities, McLaurin feels that the greenhouse gives him a unique career opportunity as well as a genuine and supportive community.

Microgreens

Offering countless health benefits, microgreens are the perfect topping to any meal. Packed with protein, they can help regulate your metabolism and decrease your blood pressure. True story: Microgreens are small but mighty!

Microgreens available at Vertical Harvest include: CHERVIL French herb with a licorice flavor DAIKON radish shoot with a gently spicy flavor PEA SHOOTS sweet and fresh profile RED-VEINED SORREL a lemony, citrusy bright flavor ROCK CHIVES a cousin of onions and garlic with a similar flavor MUSTARD a sharp, hot spicy flavor WASABI spicy and bright flavor, like the sushi condiment SUNFLOWER nutty, fresh flavor, juicy and crisp … and more! Look for seasonal and specialty blends, too.

VERTICAL HARVEST’S PEA SHOOT PANCAKES

Yields approximately 10 pancakes.

Think of these pea-infused savory pancakes as a blank canvas ready to welcome all sorts of toppings such as smoked fish, a slick of hummus or even just melted butter. And don’t forget to sprinkle on some additional pea shoots!

3 large eggs 1 cup cottage cheese 2 tablespoons extra-virgin olive oil 1/2 cup chickpea flour 1 garlic clove, minced 2 teaspoons lemon zest 1/2 teaspoon salt 1 cup chopped pea shoots (and extra for topping) 3 tablespoons chives, chopped

In a food processor or blender, blend together eggs, cottage cheese, oil, chickpea flour, garlic, lemon zest and salt. Pulse in pea shoots and chives. Heat lightly greased skillet over medium heat. Working in batches, add batter 1/4 cup at a time to pan and cook pancakes until bubbles form on top, about 2 to 3 minutes. Flip and cook until pancakes are browned on the bottom and centers are just cooked through, about 1 minute longer. Let pancakes cool on a metal rack while you prepare the remaining batter.

“The best part of working at the greenhouse? It’s everything,” he laughs. “I have the best time of my life. I work in facilities, and do things like wash bins and trays. And I also get to help make deliveries to restaurants in Jackson and Teton Village. I get to meet all of the chefs!”

As the business has expanded over the past half-decade, Vertical Harvest has sold locally grown organic greens and tomatoes (produced on over 400 tomato plants!) directly to the community and has also developed close-knit relationships with some of the valley’s most celebrated chefs. Over the past winter, the farming team collaborated with local chefs to create specialty blends of microgreens — one of the greenhouse’s most popular offerings.

“We look at chefs as collaborators,” says Yehia. “Especially in our culinary circle, as we were developing our specialty blends, we had different chefs testing flavor profiles and thinking about how they’d incorporate these mixes into dishes. Then we were able to really quickly respond. That was a really phenomenal process — in a way, it’s a chefdriven product. It’s incredible to be able to use that expertise and incorporate it into our crop portfolio.”

Josh Governale, head chef at Orsetto and Café Genevieve, was part of the microgreen blend design process. “It was actually very cool — I learned just as much from the process as I was able to contribute,” he recalls. The Vertical Harvest staff brought him samples of each type of available microgreen. After he sampled each, they began mixing the different sprouts together, experimenting

with varying flavor profiles to create new blends.

Governale incorporates Vertical Harvest products into his menus as often as he’s able, heralding both the quality of the produce and the relationship he has been able to cultivate with those doing the growing. “I like to know where my produce comes from. The relationship is so important,” he says. “We learn from one another and develop trust. It’s a two-way street. It’s a close connection, and I try to incorporate as much local produce as I possibly can.”

The microgreens are among his favorites. Governale frequently reaches for microarugula (a subtle peppery flavor), rock chives (a gentle onion flavor) and red vein sorrel (a hint of citrus flavor) when garnishing dishes. “The microgreens are less fibrous than fullgrown greens; the texture is more delicate, but the flavor is all there,” he explains. Governale uses the example of sprinkling the tiny greens on Orsetto’s beef carpaccio: “The delicacy of the microgreens doesn’t take away or overpower the delicate flavor of the other ingredients.”

Nikki Thompson has worked in a variety of roles at Vertical Harvest since she joined the team in 2006, including administrative assistant. “I wish more people knew that they are not only contributing to a business when they buy our products, but they are contributing to the lives of differently abled people, who can and want to work in the community,” she says. “Being part of the greenhouse team means a lot to me. It gives me meaningful, fun employment, as well as earning an income.”

Yehia believes that part of the Vertical Harvest program is as important as the food they grow. “What Vertical Harvest has been able to help with is finding a path toward exposing people’s abilities through food — something that’s meaningful to all of us,” she says. “I believe it’s a model whose time has come. We all eat, we all need jobs, and where that intersects creates opportunity.

“Before Vertical Harvest, these individuals were bagging groceries, washing dishes, cleaning hotel rooms; they were part of a population that had jobs but didn’t have a path toward a career. Now, they’re not only producing the most valuable commodity to any community — healthy, nutritious food — they’re leading the charge in an innovation in farming that has the potential to address some of our planet’s most challenging problems. It’s a sea change in perception of what this population can do.”

The pandemic offered a new depth of understanding for the value of the Vertical Harvest team’s contribution to the community, says Yehia. “Being a model for these careers, and showing how people with disabilities day in and day out came to make sure that we were able to feed our community — we provided a place where everyone felt like they were doing something critical to take care of one another. It gave everyone a space to feel connected, strong and resilient through a major crisis.”

In a multitude of ways, Vertical Harvest is growing good in Jackson Hole (and beyond!). From employing members of underserved populations within the community, and providing sustainable, healthy food sources in nontraditional spaces, to building connections and passion for food with exciting and flavorful produce, it’s a business that is driving the culinary world and the banner of inclusivity forward. “As a community, especially as we navigated the isolation of the pandemic, our community was able to bond around food and eating experiences,” explains Yehia. “Bringing people restaurant-quality food — replicating the access that chefs have — facilitated a lot of at-home exploration for families.” Delicious, nutritious food nourishes more than our physical bodies, she adds. “It’s vital for our mental health, too.”

Fun Facts:

> Vertical Harvest was the first three-story greenhouse in the Northern Hemisphere.

> The garden distributes food at the peak of nutritional and taste value to more than 80 groceries and restaurants in three states 365 days a year.

> It replaces 100,000 pounds of produce formerly trucked into Jackson Hole.