Teton Family Fall 2019 Issue No. 31

FALL

2019 Issue # 31

e... sid n I

FALL

F O O D IS S U E Eat Local

EAT LIKE A CENTENARIAN The secrets to “Blue Zoning” your life

SUSTAINABLE SURF AND TURF

Food purveyors steward conscious efforts

THE MODERN EGG Revival recipes with a twist

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Teton Family ¤ Fall 2019

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FALL

2019 Issue # 31

Contents

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A Note From the Editor

8

Mountain Style MICRO TO THE MAX Teton area microgreen farms provide year-round superfoods

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14 — FEATURES 24 — EAT LIKE A CENTENARIAN

“Blue Zone” recipes and practices hold the key to longevity. Learn how to update your pantry (and your social life) for optimal health.

By Annie Fenn, MD

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Teton Family ¤ Fall 2019

Departments

STUDENTS TAKE THE RUNWAY Summer camp designs premiere at the Western Design Conference

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In the Garden FRESH FOR FALL Make over your planters with ornamental cabbages

14

Conscientious Cook THE MODERN EGG Time-honored egg recipes get an update

18

Mamasphere THE DAY THE TOYS QUIT Steps to a clutter-free play space (for all ages)

21

Ask the Expert SILENT BULLYING An inside look at relational aggression On the Cover: Maddox Family Farms produces "toxin-free" meat using smallacreage, regenerative farming practices.

Photo by Blake W. Harrison

32 — SUSTAINABLE SURF AND TURF ... ON DELIVERY

Local farmers and regional fisherman display stewardship for the Earth, while providing top-notch nourishment to Teton consumers.

By Christina Shepherd McGuire

Photos: Paulette Phlipot (top); Wil Claussen (bottom)

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Fall 2019 ¤ Teton Family

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Welcome to

Each fall, in between soccer games and the final bike rides of the year, I select one—okay, maybe two—new practices from this magazine. This year, I can’t wait to try the salt-cured eggs on page 14 as my own chickens ramp up production before their late-summer molt. Certainly, my flower boxes will be in a state of disarray when I return, making them ripe for transitioning to ornamental cabbages (see page 12). I will definitely stock my freezer with sustainably caught fish from Pride of Bristol Bay and additive-free chicken, beef, and pork from Maddox Family Farms (see page 32) when they make deliveries in our area. At the same time, with inspiration from Annie Fenn, I will stock my pantry with the “Blue Zone” foods found on page 24.

August is, without a doubt, my favorite month of the year! It’s August that I daydream about in late January, when the snowpack is deep and sunny days are meager. Here in the Tetons, I look forward to the treasure trove of farm goodies found at markets each week. And it’s the one—and admittedly only—time of year when I wipe the calendar clean of just about every extraneous engagement.

Each year, during this month, my tribe hits the beach to spend time with our extended family.

(In fact, as you enjoy this magazine, I’m probably slurping down fresh-from-the-water New England oysters or kicking back with a berry-infused cocktail while my kids frolic in the ocean.) I use this time away to shake hands with quintessential New England farmers as I sample their offerings, eating troves of sea breeze-kissed corn and enjoying vine-ripened heirloom tomatoes as if they were apples. And when I’ve had my fill of lobster rolls (warm, buttered, and served on a hot dog bun), I return home to the Tetons for a second harvest and do it all again.

For my family, late summer and fall revolve around eating. I cherish the tradition of coming home, catching a first glimpse of this magazine in print, and greeting my local farmers at the market, just as much as I embrace my beach vacation. It’s during this time that I start to plan my fall weekends: to process cucumbers for pickles, put up tomatoes for a winter supply of sauce, and help friends scrape their honey screens in exchange for quarts of honey.

Each one of us has a favorite time of year when customs passed down through generations or behaviors developed on our own make us nostalgic. It’s your ideas that inspire me to add one more practice to my lineup, while crossing another fruitless task off my list. It’s the “one in, one out” concept that Addie Pascal relays in her article on page 18.

So keep them coming, Teton families. And make sure to chime in on Instagram showing us how you spend your favorite season (@tetonfamilymagazine; #tistheseason). Who knows? Maybe your routine will be included in our next magazine. I’ll be looking for it!

Editor photograph by Camrin Dengel

A note from the EDITOR

Contributing WRITERS

Annie Fenn is a physician, writer, and culinary instructor. After practicing OB-GYN in Jackson for over 20 years, she now spends her time creating recipes, writing, teaching Brain Works Kitchen cooking classes, and speaking on Alzheimer’s prevention. Check out her recipes at jacksonholefoodie.com and brainworkskitchen.com.

Molly Absolon writes to support her outdoor habit. She’d rather be hiking, biking, or skiing in the mountains than just about anything else. A former outdoor educator and current mother of a teenager, Molly lives in Victor, Idaho, with her husband and daughter.

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Teton Family ¤ Fall 2019

Amelia Mayer lives in Kelly with her husband and five children. She loves to get outside camping, biking, hiking, and skiing, and firmly believes that trail mix is a fraud if it doesn't include M&Ms. Follow her family’s (mis)adventures and check out her helpful gear reviews at talesofamountainmama.com.

Deb Barracato visited a friend in the Tetons 25 years ago and never left. She appreciates the flexible lifestyle that her work-from-home career as a corporate event planner, freelance writer, and editor allows. Deb’s free time is spent building quality memories with her son, Nathan.

Melissa Snider is an elementary school librarian who loves teaching kids. She has a thing for buying notebooks—which means she also needs a lot of cool pens—and often procrastinates by baking.

When she’s not reading, Melissa can be found on family adventures in the mountains with her husband and two young daughters.

Erin Burnham has worked at MD Nursery since moving to Teton Valley in 2001. For her, garden-center work fills the time between ski seasons. After 15-plus years in the business, Erin continues to learn by testing her trade at her home garden. She lives in Victor with her husband, son, and yellow Lab.

Addie Pascal is a wife, mom, writer, registered nurse, and doer of all things.

She loves being in the kitchen, on a mountain, or on a travel adventure with her tribe of five. She is forever on the hunt for the perfect bowl of curry.

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tetonfamilymagazine.com facebook.com/TetonFamilyMagazine

@tetonfamilymagazine

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Publisher Kevin Olson Associate Publisher Adam Meyer Editor Christina Shepherd McGuire christina@tetonfamilymagazine.com Art Director Samantha Nock Copy Editor Richard Anderson

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Contributing Photographers Bradly J. Boner Amber Baesler Wil Claussen Blake W. Harrison Delancy Hively Mark Titus Paulette Phlipot Stacey Walker Oldham Advertising Sales Kal Stromberg, kal@tetonmediaworks.com

Sarah Wilson

Ad Production Lydia Redzich

Chelsea Robinson

Distribution: Kal Stromberg, Jeff Young, Candace Whitaker Teton Family is published three times a year and distributed at more than seventy-five locations for free throughout the Tetons. To request copies, call (307) 732-5903. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2018 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or in part, requires written permission from the publisher.

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Teton Family ¤ Fall 2019

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MICRO TO THE MAX

By Molly Absolon // Photography by Bradly J. Boner and Delancy Hively

M

AD Mountain Greenery’s farm is not your typical agricultural operation. Housed in a carpeted 200-square-foot room on the second floor of an office building in downtown Driggs, MAD Mountain harvests 10 to 12 pounds of microgreens a week from its new-age farm.

“I think our landlord was a little nervous at first,” says Delancy Hively, who runs MAD Mountain with her husband, Matt. “He worried that there would be dirt and water everywhere.”

But it’s not that kind of farm.

Trays of pink amaranth, purple radishes, and emerald green sunflower and fava beans are stacked under grow lights at one end of the space where the temperature and humidity are carefully monitored to maintain ideal growing conditions. In the corner, the Hivelys have a sink for washing their produce and a large table on which they harvest their crops. The compact indoor farm allows the couple to grow their microgreens year-round, providing fresh produce to restaurants with some left over for retail sales.

Likewise, Huidekoper Ranch in Wilson grows its microgreens in an unlikely place. Its trays of plants are stacked on racks in the ranch’s pumphouse, a 10-by-12-foot space that is partially underground and smells of warm dirt and basil.

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Teton Family ¤ Fall 2019

Mini Marvels Unlike sprouts—which are simply the seed and root of a newborn plant, without any leaves—microgreens are baby vegetables and herbs that are harvested when their first true leaves appear. Most microgreens are between 1 and 3 inches tall and are ready for harvest anywhere from seven to twenty-one days after germination.

“Microgreens have been around since the 1980s,” Matt Hively says, “but they are just starting to gain traction. People are obsessed with super foods, and microgreens are the newest superfoods.” He goes on to say that the nutritional value of microgreens is higher than in full-grown plants in almost every category.

Pretty much any vegetable or herb can be used as a microgreen. Vertical Harvest in Jackson grows up to 25 varieties, ranging from rock chives and dill to radishes, chervil, and basil. All three of our region’s microgreen producers say their most popular plants are sunflower, radish, and pea shoots.

“People know what to expect with sunflowers, radishes, and peas,” says Brent Tyc, head farmer at Huidekoper Ranch. “The flavor is a combination of nutty, spicy, and sweet. Plus, these plants are cheaper, making the microgreens more affordable.”

Micro Goes Mainstream Although you can find microgreens in grocery stores like

Photograph by Bradly J. Boner

Michele Dennis deposits sweet mix in Vertical Harvest's revolving planters.

Whole Grocer in Jackson or Barrels and Bins in Driggs, most of the plants grown here are destined for restaurants, where chefs covet them for their flavor and color. A pinch of microgreens adds a burst of freshness that is hard to duplicate with any other vegetable or green.

“I first came across microgreens about 10 years ago,” says Christian Hanley, chef and co-owner of Forage Bistro and Lounge in Driggs.

“All that was available was micro salad greens—baby romaine or tiny arugula, for example. I used them sparingly as a garnish.

Then, as variety and availability increased, I found myself using them in more applications.

Now, microgreens encompass all sprouted vegetables and range from spicy wasabi to sweet pea shoots. I’m a big fan of the current palate of flavors, sizes, shapes, and colors available.

“Microgreens added originality to the Forage menu in the beginning, as we were the only restaurant in the area using them,” Hanley says. “Now they’re mainstream, which is awesome because they add so much concentration of flavor in a tiny unexpected package.”

At Vertical Harvest, microgreens are the economic backbone, according to Sam Bartels, the greenhouse’s business development director. She says the indoor greenhouse has seen growth of 300% in demand since it opened three years ago.

“Microgreens have as much as 40% more nutrients than their adult counterpart,” Bartels says.

“Some actually have specific health benefits. Our packaging has a flavor profile and pairing suggestions, as well as unique health benefits listed on the label.

“It’s a trendy product, but the quality is amazing,” she adds.

“Shelf life is superior. Taste is superior. And nutritional value is superior.”

What enhances the value of microgreens even more is the fact that their farm can be located in an office building or an old pumphouse and can operate all year round in a mountain climate. Little labor is involved, and the greens can be sold at a premium. Most importantly, the result is a flavorful, fresh product that is good for you. tf

Photograph by Delancy Hively

Red-veined sorrel leaves show up in the pico de gallo on the restaurant’s shrimp tacos. Pea microgreens with shaved heirloom

carrots and fresh basil become a slaw over its braised lamb. And fava bean microgreens are the star of the show in Forage’s MAD Mountain Greenery salad.

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STUDENTS TAKE THE RUNWAY

By Amelia Mayer // Photography by Amber Baesler

T

he Jackson Hole Art Association brings an irreplaceably rich cultural experience to Teton region residents. In addition to class offerings for adults, the nonprofit hosts summer camps that enrich the perspectives of our youth. Camps are held in July and August and vary in length from three days to two weeks.

This summer, the Art Association’s “Project Design Camp”—the longest and most rigorous of all its camps—was held for the second year in a row. Project Design Camp is a unique two-week collaboration with the Western Design Conference, a gathering that brings together artists, scholars, collectors, interior designers, architects, and fashion designers with a passion for the West.

Throughout the camp, students entering grades 6 through 12 learn what it takes to create outfits that showcase their unique style. The process begins with mere sketches and ends with the creation of ensembles that debut on the conference runway.

Taught by Charley Develer and Henry Williams—who combine the perfect blend of structure with freedom—the class allows students to dive deep into their creative pursuits. The instructors push students to get their hands into all aspects of design, from idea to branding to making to modeling. As a class, the

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Teton Family ¤ Fall 2019

question isn’t “Can I do it?” but rather “What will it take to do it?”

Williams starts by having the students create a vision board that reflects their signature style, coming up with the name of their fashion house, and making a sketch of their logo. The teens are then encouraged to create three prototypes before they decide which one to take into production. Working with this template, students pair up to support each other in the design process. It’s during this time that they also build their self-confidence and leadership skills.

In the second week of camp, teams choose their favorite creations.

Then they get to work constructing them. They pick their own materials, dabble with pattern making, and learn how to use sewing machines. Secondyear student Marisa Corbett Simpson, 12, says, “I love seeing what I design on paper come to life with the sewing machine, though this is also the hardest part.”

Celia Ward, also a second-year student, agrees with Marisa: “Last year my partner and I designed a dress that was pretty tight down to about mid-calf and then fanned out. It turned out great, but the sewing part was much harder than I anticipated.”

Marisa had only fiddled with some small, hand-sewn projects before her first year of camp, so the entire process was a

learning experience for her. “The camp gave me a desire to learn more about sewing and designing,” she says. “I look forward to doing more [of both] in the future.”

Williams explains that the biggest hurdles students face are the normal challenges that come up when they’re experimenting for the first time: sewing fabric together the wrong way, a seam that needs to be redone, a piece that doesn’t fit quite right. They learn patience, perseverance, and problem solving.

Despite the struggles, students complete 90% of the work by themselves, with just a little help and direction from Develer and Williams. “It’s exciting to watch two-dimensional fashion concepts take on a three-dimensional wearable form,” says Develer.

The camp culminates at the Western Design Conference fashion show, where the students present their work. The show pulls in designers from all over the country, but camp students are the only kids participating. The young designers add accessories, makeup, and hairstyles to their th models before their The 27 annual Western Design pieces hit the stage. conference and fashion show takes place September 5. Tickets for the “All the designs are fashion show are available online truly one-of-a-kind,” at westerndesignconference.com. says Western Design Conference Executive Director Allison Merritt. “It’s a special evening, as those attending the show also have an exclusive opportunity to preview and then buy the fashions directly from the artists.” A live auction before the show provides a chance to donate to Art Association programs like Project Design. tf

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FRESH FOR FALL: A Planter Makeover

By Erin Burnham

D

ead, crunchy leaves. Pale and spindly foliage. Aphids … Does this describe your once-beautiful planters? If so, read on.

The sight of attractive seasonal planters makes me happy. It’s a little detail that adds curb appeal and a welcoming sense of autumn to a business or home, a touch that draws people in. A fall planter makeover doesn’t need to be a major project. With a few fresh plants and an energizing dose of plant food, you can make attractive, inviting foliage pots last until Halloween or even longer. To simplify things, doctor up one or two of your planters for fall and store the others out of view.

Uncover the Good Stuff Take a good look at your existing summer planters. Pull out any dead, spent, or insect-infested plants. Upright accents, like grasses, can be left in place for a vertical presentation. (Remember: Grasses still look attractive through the fall, even if they’re brown and dead.) After that, trim overgrown trailing plants that have become long and spindly.

When designing my fall pots, I use a couple of hardy, durable plants, like grasses or perennials, for the “bones.” Blue fescue, ponytail grass, sedums, and heuchera are among my favorites for this purpose. Though they might not be as colorful and showy as flowers, they provide lasting structure through the months.

I also like to create contrasting colors and textures by using several different types of plants together. However, if you prefer a bold visual impact, try planting just one or two varieties in one planter. The growth rate of plants in the fall is slow, so it’s okay to pack new plants close together. And a one-time application of liquid fertilizer at planting time is sufficient.

Plant an Ornamental Veggie This is the fun part.

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Teton Family ¤ Fall 2019

Choose a selection of fresh plants to fill the void in your ensemble, and then plant them around your summer remains. Ornamental kale and cabbage (sometimes referred to as flowering kale and cabbage) are among my favorite autumn selections. The leaves are showy and colorful, and they grow in a rosette shape, like a big flower. The difference between the two ornamentals can be seen in their distinguishable leaves: Flowering cabbage has smooth, wavy leaf edges, whereas ornamental kale has frillier, ruffled edges.

Leaves are typically green or purple with contrasting pink, white, or violet centers, adding a nice a boost of color and texture to your pots. As a bonus, in colder weather the colors intensify.

A benefit to using ornamental kale or cabbage is the plants’ size.

They aren’t dainty little things! Certain varieties of ornamentals can grow to be 12 inches tall and wide. Keep this in mind when you’re planting, as these robust selections fill a planter easily, especially if you buy the 1-gallon size.

The care of both ornamental kale and cabbage is the same.

They prefer well-drained soil and sunny spots, but can tolerate some shade. Water these leafy plants often enough so the soil around the plant feels damp to touch, but not sodden. They are generally care-free, but can get munched on by cabbage worms and aphids, so a periodic check for insects is a good idea (and a good practice with any planter, indoors or out). Remove leaves as they brown for an ongoing show of color.

Technically speaking, ornamental cabbage and kale are edible, but the taste is very bitter since they are bred for color and shape, not flavor. If you are looking for edible ornamental plants for your fall planter, try Tuscan kale or rainbow Swiss chard. Tuscan kale

(also known as lacinato or dinosaur kale) boasts tall, skinny, deepgreen leaves that are slightly crinkled. Rainbow Swiss chard has showy red, pink, orange, or yellow stems. The vivid colors extend into the veins of the leaves, making them interesting centerpieces.

Go Hardy While you might think of pansies and violas as a spring flower, their cold-hardiness make them a great candidate for a fall planter.

Pansies and violas add a pop of vivid color that combines nicely with ornamental kale and cabbage. And these beauties will tolerate a light freeze without flinching. Snip off the spent flowers for the best showing.

Sedums are one of the most versatile plants for fall, and they may even overwinter in your planter. You can choose tall, short, or trailing sedums, found in an array of colors with succulent foliage.

Many sedums have late-summer blooms, too, that last well into fall. And the dried flower stalks are attractive in their own right and sturdy enough to endure a dusting of snow.

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Mums, the most popular go-to, add instant pop to any planter.

But, despite their beauty, mums are fussy and short-lived in our climate. Low light, cold temperatures, and wet foliage will speed their decline. Use them only for a short-term color boost or a onetime event like an open house or party.

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Add Non-Living Elements Not everything in your pots has to be alive. In fact, one final step to the makeover of a planter for fall is the addition of non-living elements (if it suits your style). I love tucking small pumpkins and gourds into my fall plants. Other appealing trimmings include antlers, mossy branches, twigs, feathers, or any other whimsical accent of your choice. These simple additions can give a seasonal display unique personality and flair.

Front porch charm doesn’t have to stop at the first snow, either.

Around Thanksgiving, you can swap out fall plants for jumbo pinecones, faux berries, twigs, and evergreen branches. Add a string of lights—and voila! Your planter is ready for the holidays.

Fall is one the prettiest seasons in the Tetons, and an appealing planter kept fresh reflects our surrounding beauty. Stop into your local garden center for some quick edits at the turn of the season to make your planters look welcoming for many months. tf

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13

THE

MODERN EGG

A Contemporary Spin on Vintage Preservation Techniques

By Deb Barracato // Photography by Paulette Phlipot

T

he humble egg may be at once the simplest and the most complex food.

It’s a self-contained powerhouse of nutrition and a convenient, inexpensive building block of a healthy meal. It’s a magical ingredient in baked goods and a staple in nearly every kitchen in the world.

comes with backyard chicken farming. They use preservation techniques once common during “stocking-up” season. With eggs readily available year-round in our modern world, there’s little need to store them for winter. But with a little pickling, a little salt curing, and a little confit, you can give this everyday ingredient fresh appeal. tf

The following recipes are a nod to both the fall harvest and the egg surplus that

PICKLED DEVILED EGGS Makes six eggs

— This recipe, from Jane Larson, of Driggs, adds a new-school spin to a potluck favorite. Pickling the eggs with red beets turns them a cheerful shade of pink—one that adds a bright background to a curried filling.

FOR THE PICKLED EGGS:

2 1 1 2 1 6

cups distilled white vinegar cup water cup sugar tablespoons kosher salt medium red beet, peeled and cut into quarters hard-boiled eggs, peeled

1.

Combine all ingredients except for the eggs in a saucepan.

Bring it to a boil, then simmer until the beets are easily pierced with a knife (about 20 minutes). Set aside to cool.

2. Place the pickled beet quarters in the bottom of a one-quart glass jar or container with a lid. Add the hard-boiled eggs and the cooled pickling liquid.

3. Seal the container and store in the refrigerator for at least one and up to two days.

Note: For extended storage, remove the eggs from the pickling liquid and keep them in an airtight container in the refrigerator for up to one week.

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Teton Family ¤ Fall 2019

—

FOR THE DEVILED EGGS:

6 pickled eggs, halved, yolks removed, and whites reserved

1 medium golden beet, boiled, peeled, and chopped into small pieces

½ teaspoon curry powder

1 tablespoon mayonnaise (can sub whole milk yogurt for a tangier taste) salt to taste pickled red beet cut into thin strips (optional) fresh thyme, chopped (for garnish) 1.

2.

Blend egg yolks, golden beet, curry powder, mayonnaise or yogurt, and salt in a food processor until smooth.

Assemble reserved eggs whites on a plate and divide the filling among them. Garnish with thin strips of the pickled red beet and fresh thyme.

Fall 2019 ¤ Teton Family

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BACON AND EGGS SALAD Serves 4

— This indulgent recipe gives a classic dinner salad a foodie touch with confit egg yolks. Slow-poached in fat, the yolks take on a concentrated flavor that mingles with the dressing and spreads throughout the salad when you puncture them.

— FOR THE CONFIT EGG YOLKS:

2 cups oil (olive, canola, or avocado) or liquid fat (bacon grease or duck fat)

8 egg yolks 1.

Preheat the oven to 150º F. (If your oven doesn’t go that low, prop the door open slightly with a silicone pot holder or other non-flammable item and monitor the heat with an oven thermometer.)

2. Divide the oil evenly into two small, shallow oven-proof dishes. Put them on a cookie sheet for easier transfer into the oven.

3. Place the cookie sheet in the oven and let the oil warm for about 20 minutes.

4. Pull the cookie sheet out and close the oven door to maintain the temperature.

5. Carefully slide four egg yolks evenly spaced into the oil in each of the dishes. They should be fully covered; add more oil if necessary.

6. Put the cookie sheet back in the oven for 50 minutes to 1 hour. The longer you cook the yolks, the jammier they become; pull them out sooner if you prefer them runnier.

7. Remove the egg yolks carefully from the oil with a slotted spoon and place them on top of the salad (see below).

Notes: • Any cooking oil works for a confit, but to really take the flavor to the next level use bacon grease or duck fat.

• You can store the egg yolks in the refrigerator for up to one week completely covered in oil. If you cooked them in fat, remove them before the fat solidifies and cover them with fresh oil for storage.

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Teton Family ¤ Fall 2019

FOR THE DRESSING:

2 tablespoons bacon fat, rendered

2 tablespoons minced shallot

¼ cup red wine vinegar

¼ cup extra virgin olive oil

½ teaspoon maple syrup

½ teaspoon Dijon mustard

¼ teaspoon kosher salt

black pepper, ground and to taste

2 strips crispy bacon, crumbled 1.

2.

Heat the bacon fat in a skillet over medium-low heat. Add the shallot and sauté until softened, about 4 minutes.

Add the remaining ingredients and stir to combine. Keep warm until ready to serve.

FOR THE SALAD:

1.

2.

3.

8 ½ 8 8

cups baby spinach or arugula cup warm dressing strips crispy bacon confit egg yolks

Divide the greens among four individual serving bowls. Drizzle 2 tablespoons warm dressing on top of each and toss to combine.

Place two crossed bacon strips and two confit egg yolks in each bowl.

Serve after a day on the trails or in the yard putting up wood for the coming winter.

SALT-CURED EGG YOLKS Makes eight yolks

NO T E :

ore saltYou can st yolks in an c u re d e g g s ntainer in airtight co rator for the refrige weeks. up to two

— Why salt-cured egg yolks? I asked myself that question, too. These salty gems grate like Parmesan cheese and add a similar boost of umami flavor to pasta dishes, soups, and salads. Perfect if you’re avoiding dairy but still love the nutty flavor of an aged cheese.

—

1.

2.

3.

4.

5.

6.

7.

8.

9.

3 cups kosher salt 3 cups granulated sugar 8 egg yolks In a food processor, pulse the salt and sugar together until combined, about 10 blasts. (You can do this in batches if you have a smaller food processor.)

Pour half of the mixture into a 9-inch by 13-inch glass or ceramic baking dish and spread it evenly across the bottom.

Using a whole egg or the back of a tablespoon, make eight indentations in the mixture, leaving at least a ½ inch of space from the pan’s edge and between each divot. Gently set one egg yolk into each indentation.

Cover the yolks evenly with the remaining salt-sugar mixture, wrap the dish tightly with plastic wrap, and place it in the refrigerator.

After six days, check the egg yolks. They should be firm and slightly sticky. If they still feel like jelly, put them back in the fridge for another day or two.

When the yolks are ready, carefully brush off the salt-sugar mixture.

Rinse them under a soft stream of cool water, if necessary, then pat dry with a clean paper coffee filter or piece of cheesecloth. (Avoid paper towels and kitchen towels, which can leave lint on tacky yolks.) The yolks should look like translucent butterscotch candies.

Heat the oven to 150ºF. (If yours doesn’t go that low, see instructions in the confit recipe.)

Lightly grease a sheet pan with oil and set the egg yolks on it.

Put the pan in the oven for 2 hours or until the exterior surface of the yolks feels dry.

To serve, grate the yolks with a microplane or cheese grater or slice them thinly with a sharp paring knife and add them to pasta, risotto, a salad, a slice of toast, or roasted vegetables.

Fall 2019 ¤ Teton Family

17

THE DAY THE TOYS QUIT

By Addie Pascal

G

lancing around the playroom, I sensed defeat. A space intended for my children to explore, play, imagine, and create had instead become a war zone. Toys and games laid strewn about, exhausted from countless battles with stickyhanded four-year-olds. Some broken, some tattered, all weary.

The ones with eyes seemed to be looking at me pleadingly, begging to be rescued from the minefield in which they lay.

I felt their pain. And that’s when I knew something had to change.

In a perhaps overly dramatic moment of conviction, I scurried around, frantically emptying the entire playroom of every last item. My kids—Nina, 9, Graham, 5, and Naomi, 4—looked at me like I’d lost my ever-loving mind. After my frenzy, we talked. About clutter. About the pink goo in the carpet. About why Ken no longer had arms—or pants. And they agreed it was time to get a handle on the mess.

So we made a plan and worked it together. They each chose their most treasured toys, games, and activities, and we selected homes for those items in the playroom, still leaving plenty of space to actually play. For the remaining toys, we found new homes by donating, gifting, selling, and, in some cases, throwing them away.

Whether it’s your kids’ toys or your own (fess up—how many pairs of skis are sitting in your garage right now?), the change of season offers the perfect time to purge and organize. With just a few simple guidelines you can be well on your way to creating a clutter-free, peace-filled home.

18

Teton Family ¤ Fall 2019

CONSIDERATIONS FOR A CLUTTER-FREE SPACE Plan the work and work the plan.

Catchy, but true. It can be overwhelming to clean out your home. First, consider your ultimate goal. A manageable play space? An easy-to-navigate gear storage area? Whatever it is, write it down. Then create a task list to make it happen.

Start small.

Big tasks seem overwhelming and can make you want to throw in the towel. Instead, tackle one small project—like cleaning out a single drawer or cabinet—and finish it. This will give you a sense of accomplishment and increased motivation to do more.

Be consistent.

Tackling your whole plan at once is unrealistic. Pick it off in pieces and do a little bit every day or every several days. This process will keep your momentum going and allow you to fit the task of tidying up in around work, school, soccer practice, and everything else on your to-do list.

Involve others.

Family members are more likely to take future ownership in the organization if they are part of the process. How do I know this?

From my own failures, of course (and also from Marie Kondo’s book The Life-Changing Magic of Tidying Up). Naomi never cared about or appreciated a clean room until we did it together. It was painstakingly slow. But because she was the one who ultimately decided where everything would live, she now returns her items to their designated place. No more nagging.

Express gratitude.

It might sound cheesy, but I can tell you from personal experience that it’s far easier to let something go if you take a moment to be thankful for its purpose in your life. Recognize how the object once served you, be grateful, and then pass it along.

TIPS FOR MAINTAINING ORDER Everything has a home.

This has been a game-changer for my kids. And it also works for us grown-ups. See-through bins are great for organizing, making it easy to know where things go. And labels earn you bonus points.

“If it takes less than a minute to complete, do it without delay.”

I love this bit of seemingly small advice from Gretchen Rubin, author of Outer Order, Inner Calm. Here are some examples: Taking out the trash.

Making your bed. Hanging up your clothes. Putting your lunch box away.

Put one thing away before you get out something else.

This statement may seem more appropriate for kids, but it’s applicable to grown-ups, too. Perhaps this wording hits closer to home: Complete one task before starting another.

One thing in, one thing out.

Swapping out the old for the new helps maintain a limit to how much you accumulate. It also helps you further consider whether the shiny new item is truly needed.

Enjoy things without owning them.

Movies, books, art, home decor, play equipment, and, yes, even outdoor

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Fall 2019 ¤ Teton Family

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HISTORY HISTORY HISTORY MYSTERY HISTORY HISTORY MYSTERY MYSTERY HISTORY HISTORY MYSTERY HISTORY MYSTERY MYSTERY MYSTERY MYSTERY

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discover the history of this object!

Plus, stop by the History Museum during regular hours for Kids’ Scavenger Hunt, Maker Stations, and Book Corner!

To Learn More... www.jacksonholehistory.org

gear can be rented or borrowed. There is immense freedom in this.

Empty space is okay.

I cannot stress this enough! Ask any interior designer his or her recommendation for evoking a sense of calm in your home.

Empty space is it.

Give the gift of experience.

If your house bulges at the seams around Christmas and birthdays (like mine does), give your kids or loved ones things that they can do rather than tangible items. Extend this option to doting grandparents, too. Remember: Memories trump stuff.

So, what became of my kids’ playroom? It has been over a year since the day the toys quit, and I’m happy to say the unclutteredness is sticking. The kids focus better when they play and aren’t overwhelmed when it’s time to clean up.

Your home should not be a storage unit. Give your possessions room to breathe. When you declutter, you actually create mental space by deleting sensory input. You also free up calendar space by cutting out how much of your valuable time you spend managing stuff. That means more time and energy to spend with your family and friends, being creative, resting, and playing. tf

WHAT TO DO WITH THE EXCESS — Sell and Consign:

• Headwall Sports in Jackson consigns both new and used outdoor gear and clothing, taking only a percentage of the sale. headwallsports.com • Bun in the Oven and Beyond in Victor sells children’s clothing, toys, baby gear, and maternity wear on consignment. bunintheovenandbeyond.com • Once Upon A Child in Idaho Falls gives you on-the-spot cash for children’s clothing, toys, and gear. onceuponachild.com/idaho-falls • Call into KMTN’s (96.9 FM) Trash and Treasure weekdays at 9:30 a.m. to off your old gear. kmtn.live • If you have time to photograph, list, manage, and ship your saleable items, go with eBay and do it all from home.

• Regional Facebook groups like Jackson Hole: For Sale Classifieds, Jackson Hole Online Garage Sale, Jackson Hole Baby and Children’s Items Sell and Trade, Misty’s List, Teton Valley Idaho Garage Sale, and Teton Valley’s Garage Sale pages allow you to sell to local people.

• The Jackson Hole Ski & Snowboard Club and Teton Valley Ski Foundation Education ski swaps, held in November, offer great ways to unload ski and snowboard gear.

Donate: • Browse ‘N Buy and Forget Me Not in Jackson and See ‘N’ Save in Driggs take general consignments: houseware, clothing, sports gear, and furniture. browsenbuyjh.org; tvhfoundation.org/see-n-save • Habitat ReStore in Jackson sells furniture, appliances, and building materials while reducing landfill waste by recycling usable items. tetonhabitat.org/restore • The Community Safety Network in Jackson and the Family Safety Network in Driggs accept family items on an as-needed basis. Call ahead. csnjh.org; familysafetynetwork.info • Turning Point in Jackson takes maternity and infant items. turningpointjh.org 20

Teton Family ¤ Fall 2019

• Teachers can sometimes use books, art supplies, and old technology items.

SILENT BULLYING An Inside Look of Relational Aggression

A

s families prepare for the back-to-school season, one stressor affects almost half the students in grades 4 through 12: bullying. Whether it’s physical, verbal, or social, any type of bullying can have lasting, damaging effects on victims.

But what if the wrongdoing isn’t that apparent?

And what if repeated anti-social behaviors fly under the radar?

These questions come up when unveiling the idea of relational aggression. According to The Washington Post article “Mean boys are a thing, too. Here’s how to help your son manage toxic relationships” (November 8, 2018), this type of mistreatment “is a nonphysical, covert form of bullying used to damage the reputation of another child or harm and manipulate that child’s relationships with others.

It includes a pattern of behavior (not just a single incident) and a power imbalance between the perpetrator and the victim.”

Educating ourselves on behavior that can go unnoticed by adults (whether our child is the victim or the offender) is the antidote.

So start this school year informed and empowered to be a positive force in your child’s development.

Identifying Social Bullying In general, “bullying is repeated intentional harm,” according to child and family therapist, licensed social worker, and Teton Behavior Therapy owner Jennifer Bradoff. “Bullying is not about a kid being mean, aggressive, or using poor social skills only one time.” Bullying also includes a power imbalance based on factors such as intellect, popularity, social class, or appearance. The classic image of a physically aggressive bully who shoves kids into lockers is misleading, as physical bullying is less common than social bullying.

“Relational aggression [i.e., social bullying] involves a subtler kind of

By Melissa Snider

hostility ... with the intention to create an uncomfortable emotion such as fear or embarrassment,” says C-Bar-V Ranch school psychologist Laura Perez, who notices this type of behavior most commonly among girls. She explains that social bullying includes efforts to “control and manipulate” others by starting rumors, ostracizing, sharing someone’s personal information, or making cruel comments. The “ringleader” can also use tactics such as social exclusion, sarcasm, and manipulation to hurt the feelings of another. “The victim wants to be their friend— they know that—and they’re intentionally using it to hurt the person,” Perez says. “But the whole point is to be covert.”

According to stopbullying.gov, most reported bullying occurs at school. Yet, Perez says, schools prioritize physical safety and may not get involved in rapidly shifting alliances between students.

When it comes to social manipulation, Perez says, it’s a little harder to prove intention, especially when the student in question tends to be charming and well-behaved in front of adults.

Bradoff—who formerly worked as a K-through-12 social worker in Jackson’s Teton County School District No. 1—says upper-grade students with less supervision and greater independence have more opportunity to carry out relational aggression. “Kids who are less likely to report [the behavior] or stand up for themselves are typically targeted,” she says. The impact can be severe, leading to depression, loss of confidence and self-worth, and even thoughts of suicide.

Ringleaders and Bystanders The dynamics of bullying are complex, and the roles of victim and aggressor aren’t always clear cut. In addition to the lead aggressor (or ringleader), Perez explains, there can be several others who passively participate out of their own fear of being rejected. These Fall 2019 ¤ Teton Family

21

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Teton Family ¤ Fall 2019

bystanders also may actively ridicule, spread rumors, or triangulate against a targeted member of their group.

According to amightygirl.com, relational aggression’s commonality in girls stems from the fact that on average girls advance more readily in the social environment. And while this type of “mean girl” behavior is more apparent in older children like tweens and teens, the mannerisms can start to develop as early as age three. Perez also explains that girls bully much differently than boys. While boys tend to be more physical, girls try to control situations on the emotional level.

Laura Santomauro, a licensed marriage and family therapist, and owner of Jackson Hole Family Solutions, believes ringleaders may have unmet emotional needs. “What I hear from kids is that [they’re looking for] a sense of value or a sense of belonging,” she says. Motivations can include gaining social capital or seeking power and control. Or a child may be processing their own pain by inflicting it on others.

Bystanders, on the other hand, learn about this type of bullying by watching the ringleaders. Then they have a few choices to make. 1. They can do nothing. 2. They can join in. 3. They can stand up for the victim.

Those who do nothing often feel guilt down the road. Those who join in are at risk for becoming ringleaders themselves, as the behavior seems to them like an acceptable way to get what they want. Educators use antibullying curricula as a way to empower kids to recognize mistreatment and to self-police social situations in a safe manner.

Parents should “lead with curiosity” when addressing social bullying, says Santomauro. She cautions against labeling a kid “bully,” which risks reinforcing the child’s negative self-perception.

“It’s not about placing blame and finding fault. It’s about creating new, open, vulnerable dialogues within a family system that encourage us to have stronger bonds and not reach for behaviors that are hurtful to ourselves and others.”

Bradoff explains that when you have a victim and a bully, often times both are the victim. So parents dealing with a child who bullies should reflect before reacting. Perez advises parents to avoid the urge to punish or exert control and instead express sympathy to break down the wall children put up to protect themselves from whatever it is that’s hurting them.

Warning Signs and Problem-Solving It can be easy to pass off troubling tween or teen behavior as “moodiness,” but parents should be alert for changes in temperament. If your child becomes withdrawn or increasingly irritable, loses interest in activities they love, or changes their sleep or eating patterns, check in. Dig deeper around the excuses to avoid school or to ride the bus. Santomauro recommends listening closely and helping kids verbalize their emotions.

Teenagers may be especially reluctant to get adults involved in their social challenges, so parents should “weigh the risks of involving themselves,” says Bradoff. But both Bradoff and Santomauro draw a definite line on aggressive behavior. If your child feels emotionally or physically unsafe, it’s time to intervene. When adults do take action, the process should be centered around partnership and problem solving.

Bradoff also encourages a “collaborative spirit” or the idea that you want to help your child while also solving the greater problem.

She says it’s important to be open to the idea that your child may have a role—intentional or unintentional; ringleader, victim, or bystander—and that parents should not micromanage the outcome.

That said, she encourages parents to advocate for their child if they don’t see noticeable improvement.

Preventative Actions While there’s no such thing as making kids “bully-proof,” a few family-based strategies support students outside of home.

First, tune in. Bradoff recommends creating space and time away from devices to connect with children. Families can use car rides or bath time to ask what games their kids played at recess or to discuss the “roses and thorns” (highs and lows) from their day.

She advises parents of teens to avoid offering solutions or judgment when their kids open up, but instead to listen and empathize.

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Next, parents can teach children to tap into assertive language.

Give kids the opportunity to socialize, and resist the urge to rescue them from a conflict. Teach them to either leave the situation or speak up for themselves should they fall victim to verbal abuse. Bradoff says parents should “give children language that’s clear, direct, and lets the other person know the consequence” to help them resolve the situation.

Both therapists caution that students who are being physically or emotionally harmed should not be expected to solve it on their own.

“We can only have a kid laugh it off or turn the other cheek for so long,” says Bradoff, who teaches kids to persist when seeking help.

Finally, set an example of kindness. “We have to look at the culture of our classrooms, of our school, and of our homes and community,” says Bradoff. Practicing inclusivity and having honest conversations with children about race, gender, and social status provide a foundation for kids to thrive. Listening to and loving our kids at home and in our community can cultivate connection and cut down on aggression. tf

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Fall 2019 ¤ Teton Family

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Teton Family ¤ Fall 2019

Fall 2019 ¤ Teton Family

25

M

ove over millennials. The centenarian is on the rise.

As our population matures, people who reach their hundredth birthday are now the fastest growing age group in the United States. In fact, according to data from the Census Bureau, the younger you are now, the longer you are likely to live. A baby born today has a one-in-three chance in reaching 100 years old. And if you’ve already reached the ripe age of 55, your chance of achieving centenarian status is one in ten.

But of course, it’s not just how long we live, it’s also how well we live. Studying healthy centenarians gives us clues to thrive—not just survive—into our last decades.

Blue Zones

National Geographic fellow, journalist, and producer Dan Buettner first coined the term “Blue Zones” ten years ago when he set out to study longevity hotspots around the globe. He was searching for answers to the question: How does one live a healthier, more fulfilling, and longer life? What he found had more to do with lifestyle than genes. Healthy, dementia-free centenarians shared common habits, whether they lived in Costa Rica or Japan. They had a similar way of eating, moving, socializing, and finding purpose in life.

The link between Blue Zoners’ habits and longevity jives with the latest science, too. Lifestyle factors have been proven to alter the genes that keep us healthy and turn off genes that promote chronic disease. Diet and lifestyle may even begin to reverse aging at the cellular level by lengthening telomeres (the part of the chromosome that affects how our cells age). As your telomeres become longer, so does your life. And the more people adopt healthy lifestyle habits— like those of the Blue Zoners—the longer their telomeres become.

Blue Zoning Your Social Life

Take Blue Zoners’ social habits, for instance. They socialize a lot—as much as five hours each day. In Okinawa, Japan, they create moais, groups of friends that commit to each other for life. On the island of Sardinia, Italy, home to the longest-living men on Earth, the locals are famous for gathering at the end of each day to laugh and trade stories over wine. Research shows that the people we choose to spend time with reinforce our daily habits. In other words, hang out with smokers and you are more likely to smoke. Surround yourself with lonely people and you become lonely, too. Negative habits are contagious, but so are the positive ones. Choosing the right tribe can not only make you happier, but can also help you live longer.

Practicing Moderation

Eating like a Blue Zoner starts with gratitude. Okinawans pause before each meal to say “hara hachi bu,” a 2,500-year-old Confucian phrase that reminds them to stop eating when their stomach is 80% full. Building portion control into their culture helps the Japanese maintain a healthy weight throughout their lives. In fact, all longevity diets everywhere contain fewer calories than we are used to eating—about 20% less than the average American.

Another healthy eating habit involves not eating at all.

Intermittent fasting, the hottest new diet trend, is something healthy centenarians have been practicing forever. Recent studies 26

Teton Family ¤ Fall 2019

show that occasionally going without food, even for a day, provides health benefits. Fasting can recalibrate insulin release, giving your pancreas a break. And when the body is no longer busy metabolizing the byproducts of what we eat, it cleans up free radicals that can damage blood vessels and brain cells. Most Blue Zoners fast as part of a religious ritual (Lent, for instance), but anyone can fast intermittently to reap the same benefits.

Blue Zoning Your Pantry

Buettner identified forty-four foods enjoyed by Blue Zone centenarians, and all are nutrient-dense whole foods. But it’s not just the nutritional value of the ingredients that keeps these folks young as they age. They also pay attention to where their food is grown, how it’s prepared, and the rituals that surround it. They value when it’s consumed and with whom.

And while some Blue Zone foods may be unfamiliar—like pejvalles, a palm fruit enjoyed in Costa Rica, or the “bitter melon” of Okinawa—most are found at your local grocery store and are downright delicious and easy to prepare.

Here are some examples of foods and culinary customs from a few of the Blue Zones that Buettner identified around the world.

Cobb Salad with Crispy Chickpeas Serves 2 as a meal or 4 as a side

—

The quintessentially American Cobb salad gets a Blue Zone makeover with a few strategic swaps: dark leafy greens, crispy chickpeas, and feta instead of blue cheese.

—

1

2 ½ ½

FOR THE CRISPY CHICKPEAS: can (15-ounce) chickpeas or 2 cups fresh cooked chickpeas, drained and patted dry teaspoons extra virgin olive oil teaspoon turmeric teaspoon sea salt, fine

1.

2.

Preheat the oven to 350ºF. Place the drained, patted-dry chickpeas in a medium bowl. Add the olive oil, turmeric, and salt, and stir to thoroughly coat.

3. Transfer chickpeas to a rimmed baking sheet lined with parchment paper; spread in a single layer.

4. Bake 30 minutes, or until golden and crispy. Give the pan a shake halfway through so the chickpeas will crisp up evenly.

Watch carefully so they don’t burn.

5. When done, cool them on the pan. Set aside until you finish the salad.

Note: Leftover chickpeas will become soft. Refresh in a 350ºF oven until crisp.

FOR THE LEMONY TAHINI DRESSING:

Sardinia, Italy Sardinians enjoy bread, beans, vegetables, local cheeses, and wine. Grains comprise 47% of their calories, and no more than 5% comes from meat, fish, and poultry.

¼ cup tahini 1 ½ teaspoons fresh lemon juice

1 small clove garlic, minced

2 tablespoons pure maple syrup ¼ cup water 1.

2.

Dietary staples • • • •

Fennel, chickpeas, tomatoes, fava beans, and almonds.

Cheese, made locally from sheep and goat milk.

Barley, risotto, and locally made, fermented sourdough bread.

Cannonau wine made from sun-stressed Grenache grapes.

This Sardinian wine has three times the potent antioxidant resveratrol than other red wines.

Place all the ingredients in the bowl of a food processor or blender.

Puree until smooth and pourable, adding more water if needed.

FOR THE SALAD:

6 cups mixed greens (watercress, arugula, or other dark leafy green)

1 cup grape or cherry tomatoes, halved

2 ripe avocados, cut into 1-inch cubes

1 cup feta cheese, cut into 1-inch cubes

2 cups purple fingerling potatoes, boiled until tender and cut into 1-inch pieces

coarse sea salt, for finishing 1.

2.

3.

Place the greens on a large plate or shallow bowl.

Assemble with avocado, tomatoes, feta cheese, and purple potatoes, giving each ingredient its own self-contained lane.

Sprinkle liberally with sea salt, crispy chickpeas, and a drizzle of dressing.

Fall 2019 ¤ Teton Family

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KS IT PS ArNe DtwoTtRricICks to a

to There eet pota crisp sw Preheat g in k a m 1. he oven: fries in t g sheet before the bakin ies, and 2. Use he fr adding t er to cut them. z a a spir li

28

Teton Family ¤ Fall 2019

Seventh-Day Adventists, Loma Linda, California A study of 34,000 Adventists over fourteen years showed a lifespan of ten years longer than the average American. With a diet best described as pescatarian (no meat, just fish), they eat most of their calories during the day, and enjoy their biggest meal in the late afternoon.

Dietary staples • • • •

Oatmeal, berries, plant-based milks, avocado, and beans.

Adventists favor salmon; they don’t eat fish without scales or fins.

This group enjoys a handful of nuts at least five times each week.

As the only alcohol-free Blue Zoners, Adventists teach us that you don’t need to consume wine to live a long time.

Sweet Potato Fries with Avocado Mayo

SUPPORT WHAT YOU LOVE tclib.org/donate

Serves 4 as an appetizer

—

FOR THE FRIES: sweet potatoes, scrubbed and dried tablespoons olive oil tablespoons paprika teaspoons coarse sea salt

2 3 2 2

1.

Preheat oven to 400ºF. Place a rimmed baking sheet in the oven to preheat.

Spiralize the sweet potatoes with a spiralizer. Place in a large bowl and toss with olive oil, paprika, and salt.

Place the spiralized sweet potatoes on the hot baking sheet, spread out in a single layer.

Bake 20 to 30 minutes until crisp and brown on the edges. (Watch carefully so they don’t burn.)

2.

3.

4.

FOR THE AVOCADO MAYO: 1 ripe avocado zest of 1 lime 3 tablespoons fresh squeezed lime juice 1 teaspoon ginger root, grated ½ small garlic clove, crushed dash Tabasco or Sriracha (optional)

1 tablespoon olive oil

1 tablespoon cold water large pinch fine sea salt

1.

2.

3.

is celebrating of serving you!

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Place the avocado flesh in a food processor. Zest the lime. Add in all the ingredients in order, including Tabasco, if using.

Whizz until smooth. Transfer to a dish or cover with plastic wrap that touches the sauce to seal out the air (to prevent discoloring).

When the fries are done, serve them immediately alongside the avocado mayo for dipping.

Fall 2019 ¤ Teton Family

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NOTE

4 You can substitute s m oo Portobello mushr ke Ba . for the shiitakes or for 45-50 minutes, y. until crisp

Green Tea Miso Soup with Mustard Greens and Shiitake Bacon Serves 4

—

With a tub of miso paste in the fridge, you are minutes away from making this customizable miso soup packed with Blue Zone ingredients. Use any leftover shiitake bacon as a topping for salads, stir-fries, and soups.

—

4

2

4

1

2 1.

2.

3.

4.

5.

6.

FOR THE SHIITAKE BACON: cups shiitake mushrooms

2 teaspoons Worcestershire teaspoons liquid smoke sauce teaspoons low-sodium soy 2 tablespoons olive oil sauce ½ teaspoon coarse sea salt teaspoon smoked paprika freshly ground pepper, to teaspoons maple syrup taste

Preheat the oven to 350ºF. Line a rimmed baking sheet with parchment paper or a silicone mat.

Destem the shiitake mushrooms and slice them into 1/2-inch slices In a large bowl, whisk together all the other ingredients.

Add the mushrooms to the bowl and toss gently until evenly coated.

Marinate for 15 minutes.

Pour the mushrooms onto the baking sheet and separate them so they aren’t touching.

Bake for 30 minutes, flipping after 15, until crispy.

FOR THE SOUP: 1 ½ cups water ½ cup firm tofu, cut into 1/2-

2 green tea bags inch cubes

1 teaspoon sesame oil ¹⁄³ cup miso paste

1 teaspoon minced ginger

2 cups mustard greens 1 ½ cups vegetable or chicken 1 teaspoon soy sauce broth ¹⁄³ cup chopped scallions 1.

2.

3.

4.

5.

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Teton Family ¤ Fall 2019

Boil the water in a medium saucepan. Remove from heat and add the green tea bags. Steep for 3 to 4 minutes. Remove the tea bags, pour the tea into a measuring cup and set aside.

Using the same saucepan over medium heat, add the sesame oil and ginger. Sauté for 30 seconds. Then, add the broth, tofu, and green tea.

Bring to a boil, then reduce the heat to a gentle simmer.

Place the miso paste in a small bowl and add a ladleful of the hot broth. Whisk with a fork until smooth and add back into the soup.

Add the greens, soy sauce, and scallions. Simmer gently (don’t boil) until the greens are al dente, about 3 to 4 minutes.

Ladle soup into bowls and top with shiitake bacon.

packed with slow-burning carbs. Purple fingerling potatoes also contain the same potent antioxidants.

Ikaria, Greece Ikarians enjoy a diet rich in greens, vegetables, and beans, which make up most of their calories. Fat accounts for more than 50% of their calories, more than half of that from olive oil. They eat small amounts of fish and local meats.

Dietary staples • Tofu, miso paste, purple potatoes, brown rice, and mushrooms.

• Okinawans choose garlic and both fresh and dried turmeric.

• Seaweed is eaten alongside most dishes (kombu, wakame, and hijiki).

• Green tea.

Dietary staples • Coffee, raw local honey, feta cheese, black-eyed peas, chickpeas, and Mediterranean herbs (rosemary, marjoram, oregano, mint).

• Ikarians seek out wild greens (Asian or mustard greens). They forage watercress, nettle, and dandelion greens.

• Whole lemons—juice, pulp, and rind—are used to season foods.

• Extra virgin olive is a pantry staple.

Nicoya Peninsula, Costa Rica Nicoyans eat a lot of carbs, consisting of up to 80% of their calories. They favor handmade corn tortillas made from corn soaked in lime and ground into a flour.

Dietary staples

Okinawa, Japan On an island with the most centenarians per capita in the world, Okinawans eat an abundance of vegetables and sip on miso soup for breakfast. Their staple vegetable, satsuma imo, is a purple yam

• Corn tortillas, black beans, sweet potatoes, squash, bananas, and papaya.

• Nicoyans season foods with local peppers, onions, and garlic.

• Meals are often topped with a pastured, farm-fresh egg.

Armed with this longevity shopping list and a few recipes to get you started, you can create a Blue Zone wherever you live. tf

Fall 2019 ¤ Teton Family

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Teton Family ¤ Fall 2019

Sustainable

SURF AND TURF

… on delivery

By Christina Shepherd McGuire // Photography by contributing photographers

F

or many, knowing where our food comes from is a family priority. With a growing number of dietary sensitives and a focus on family food values, many people now source their sustenance from places other than the grocery store.

Thomas Maddox was quick to spend phone time with me, proudly explaining how the farm’s chickens are additive-free and how he and his wife, Aysha, add bentonite clay to all of the animals’ mineral supplements to pull toxins from their systems before slaughter.

Luckily, here in the Tetons, we have a plethora of regional farms and quality food purveyors at our fingertips, making it easy— and even sometimes more economical—to forego factory-farmed meat and farm-raised fish for safer, more nutritious, options.

“Even though we don’t use chemicals [in production or processing], we don’t know the specifics of our neighbors’ practices,” he explains.

Photograph by Blake W. Harrison

But in our quest to make sure we’re feeding ourselves food that’s pasture-raised, wild-caught, and pesticide- and hormonefree, how many of us actually consider the ethics of our protein consumption? Honestly, I admit, when I shop for food, moral code is not in the forefront of my mind. Instead, I’m distracted by labels, looking for hidden sugars and additives, and hoping to make my way quickly through the grocery store.

TOX I N - FR E E T U R F It was a personal food sensitivity that led me to Maddox Family Farms’ website. I was searching, midwinter, for a chicken source whose meat was free of the additives storebought (and even some organic) brands contain. A Malad, Idaho, ranch popped up on my browser, offering pasture-raised beef, pork, and chicken with monthly deliveries to Idaho Falls. So I called.

In addition to bentonite supplementation, Maddox Farms also adds apple cider vinegar to the animals’ water in an effort to populate their gut biomes. This practice, consequently, also produces a better quality steak—one that Thomas and Aysha are proud to offer to the public, and one that provides ample nutrients to their three growing children, Oakley, 10, Harlee, 8, and Bentley, 6.

After speaking with Thomas and realizing that his standards of quality matched my expectations, I was sold.

SMALL FARM. B IG PRO DUCTIO N .

Montana natives, Thomas and Aysha moved their family from Colorado to Malad in 2016 in an effort to start a small sustainable farm. The land they selected, located off of I-15 at the Devil Creek Reservoir exit, was cheap, and the potential market was good, with Pocatello and Idaho Falls close by and Salt Lake City not far to the south.

“We were really interested in regenerative, small-acreage, live-within-your-means-and-don’tFall 2019 ¤ Teton Family

33

borrow-from-the-government-type of farming,” Thomas says. So Aysha bought him the book You Can Farm: The Entrepreneur’s Guide to Start and Succeed in a Farming Enterprise by Joel Salatin (the only book Thomas claims he has read cover to cover), and they set out to graze 100 cattle on 180 acres, as opposed to the 800 to 1,500 acres a conventional operation needs.

Instead of turning their cows out to selectively graze, the Maddoxes pen them on one acre with electric fence, a concept called “mob stocking.” “When you mob, the cows eat their ice cream [clover and alfalfa], and then they also eat their nutrient-dense spinach and broccoli [plantains and bunch grass], too,” says Thomas. He explains that the same acre will last twenty-four hours before they need to move the herd. It won’t get grazed again for another one hundred days.

The chickens come in three days behind the cows.

“This is when the larvae in the cow manure hatch,” explains Thomas. “The chickens spread the manure to help with fertilization, and they eat all the bugs and larvae, too. And

1 00

TH E N UMB ER O F CATTLE MAD DOX FAMI LY FA R M S “ M O B S T O C K S ” ON 180 ACRES ( A R E G E N E R AT I V E FARMING PRACTICE) .

1 ,300

POUNDS OF LIVE GRASSES THE MADDOXES GROW EACH WINTER DAY AS NUTRIENT-DENSE FEED. since the cows have now moved to fresh ground, they aren’t standing in their own manure, so they don’t sicken as easily.”

Thomas explains that, due to pigs’ destructive nature, they pasture them on a separate plot, keeping them there for seven to fourteen days. “We properly ‘massage the soil’ by moving the pigs at the right time, and Thomas and Aysha Maddox credit their then the grass comes back kids for their clean farming inspiration. just perfect,” he says. The pigs, cows, and chickens all help rejuvenate the grass and soil with their manure loads, complete with beneficial bacteria.

G O I N G T H E EXT R A M I LE Cows retain only 7% of the protein in the dead grasses they 34

Teton Family ¤ Fall 2019

Photography by Blake W. Harrison

Additionally, the Maddoxes pasture their pigs, an uncommon farming practice. “People don‘t realize that pigs can eat grass,” says Thomas. “It’s actually fun to see pigs running through four-foot-tall grass.”

NURSERY

PRESCHOOL

PRE-K

jennifer@sweetspiritschildcare.com

307-413-4439

typically feed on throughout the winter. Thomas and Aysha have a solution for that, too. To prevent nutrient loss, the couple use a working fodder machine that grows 1,300 pounds of live grasses each day during the winter. This climate-controlled greenhouse—complete with an automated sprinkling system—grows grass from seed in about six days.

The fodder, which is fed to all of the farm’s animals, allows them to access an estimated 87% of its protein.

The Maddoxes process their own chickens by hand, on site, in their state-inspected facility (a practice that drew me to them in the first place). After processing, each chicken is placed in an ice bath and then frozen for distribution. Their beef, pork, and lamb are processed in a USDA-inspected facility where they make sure no nitrates, nitrites, or MSGs are used in any of the processes or seasonings.

The farm offers beef, pork, and chicken. (Its Italian pork sausage rivals the links my parents buy in the Italian section of the Bronx.) It also offers lamb, chicken eggs, and duck eggs, as well as raw milk and kefir.

We support the

delicious

Maddox Family Farms delivers to Pocatello and Idaho Falls once a week, and comes to Driggs and Victor every month through December. Orders can be placed at maddoxfamilyfarms.com.

Fall 2019 ¤ Teton Family

35

Photography: Wil Claussen (top); Wild for Salmon (bottom left); Mark Titus (bottom right)

SA LMO N FO R A CAUS E When Matt Luck, the founder of Pride of Bristol Bay—a directto-consumer sockeye salmon provider—passed the proverbial business “torch” to Bristol Bay fisherman Steve Kurian, he did so because they both recognize the importance of advocating for a precious resource. “We share the commonalities of what fishing means to our family and what Bristol Bay represents as a place,” explains Luck, “It's very special.”

Born in Boston, Luck first fished Bristol Bay, Alaska—the eastern-most arm of the Bering Sea—in 1979 as a crewman.

In 1993, he bought his own commercial fishing boat and started his direct-to-consumer company six years ago, one that, he explains, was “very much a personal endeavor.”

“It was important to create messaging around the company 36

Teton Family ¤ Fall 2019

that made people aware of Steve and Jenn Kurian enjoy fishing Alaska Bristol Bay and the unique with their children Ava, 6, and Tommy, resource,” he says. “So many 3, who may someday learn the trade. fisheries in Alaska have been impacted by climate issues, ocean issues, and management changes. Bristol Bay is home to one of the world’s most pristine, robust, and remote fisheries habitats … and it remains that way today. Making people aware of this and supporting the resource was my passion project, in addition to a business.”

Similarly, Kurian started small—commercial fishing as a net-setter on the Naknek River in 2002 after obtaining his forestry degree from Penn State University. That season, he filleted three coolers of salmon to take home for his family’s winter supply. He was then talked into selling the fillets at a

1

TH E PERCENTAG E O F SALES PR I D E O F B R ISTO L BAY DO NATES TO TROUT U N LIMITED ALAS KA. local farmers market. Soon after, he and his wife, Jenn, started Wild For Salmon, a foodie-focused distribution company offering wild Alaska salmon, whitefish, crab, scallops, and other seafood products.

But Kurian was searching for a way to give back. So he partnered with his good friend Luck to take over his efforts. “I used to think, ‘We pay for the management, so we can utilize the resource,’ ” Kurian says. “But we have to take it one step further and advocate to protect it. Just paying for it is not going to guarantee that the fishery is going to be there 20 years from now.”

S USTA I NA B I LIT Y STA RTS U PST R EA M Pride of Bristol Bay devotes 1% of its sales to Trout Unlimited Alaska, specifically to its “Save Bristol Bay” project. Luck and Kurian explain that it’s not the resource that needs protection right now, as the fishery had its largest return last year, yielding 63 million sockeye salmon. But the habitat is being threatened by the proposed Pebble Mine upriver, which, as the biggest open-pit gold and copper mine in North America, would damage sockeye spawning grounds.

“Salmon is a huge economic driver [in Alaska],” says Luck, “And the state’s built a system that puts fish first, as the Fish and Game Department sets appropriate harvest levels so there are enough fish to make it to the spawning grounds.”

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But on the global level, politics runs the show. And if the spawning grounds aren’t healthy—due to the toxic backlash of mine seepage into the water table—or if the earthen dam holding back millions of cubic feet of toxic water fails, Bristol Bay’s remarkable coldwater fisheries habitat will bear the brunt of the consequence.

Trout Unlimited is a major driver for stakeholders and has generated millions of comments against the mine. Luck explains the advocacy group and their backers are “dedicated to not letting their guard down one bit.”

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Q UA LIT Y CO N N ECTS COM MU N IT I ES The sockeye salmon season runs from June 15 through the end of July in Bristol Bay. Due to huge 22-foot tide variations, the fisherman fish with gill nets on a drift. Each boat incorporates an RSW (refrigerated sea water) system that chills the fish to 33 degrees Fahrenheit at the point of harvest.

Fish are caught, immediately bled—assuring a fresher flavor and longer shelf life—and gently handled to avoid damaging the meat.

When the fish are delivered to the quality-control point, a technician takes a core-temperature sample to ensure a 37-degree temperature or less and confirms the fish has been bled via broken gill plates. Only after this are the fisherman paid a premium price for their catch.

“By the time the fish is filleted, it is in pristine condition—justoff-the-boat quality,” Kurian says.

Pride of Bristol Bay offers sockeye deliveries nationwide, with seasonal bulk drops in both Jackson Hole and Sun Valley. “Most mountain towns are starving for great fish at a good quality,” says Luck. “Sockeye salmon is one of the cleanest proteins left on Earth, and it works well for people interested in buying a case of it.”

38

Teton Family ¤ Fall 2019

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He says that organizations like Slow Foods of the Tetons recognize the local pool of consumers who want to make a connection with the producer. “You can see Alaska sockeye salmon in the grocery store, but that's all you know about it. You don't know who fished it, how they fished it, or the history of the place,” he says. “Even though it was harvested 3,000 miles away, making this connection is a really important part of the local food system.”

Kurian and Luck also recognize the importance of meeting the fishermen and making personal connections. That’s why, for the second year in a row, the fishermen will be participating in a Slow Foods fundraiser at the Jackson Hole People’s Market on September 4, a date that precedes their September 20 grilling event and their September 21 buying club pickup at Jackson Whole Grocer. Salmon can be ordered by the case at prideofbristolbay.com and frozen for up to one year.

Now I realize that food consumption is not just about sourcing what’s healthy. It’s also about making sure the resources will continue to thrive for our children. As a girl who has lived her adult life in the mountains but grew up near the sea, I want my kids to continue to experience vast landscapes full of thriving, green fields as well as the deep blue waters of our oceans. Educating them further about where their food comes from, and not just what’s in it, helps them establish a relationship to the means—one that extends well beyond what goes into their tummies. tf

Photo of Teton Middle School student athlete Ava Marshall, by Chad Roberts.

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Fall 2019 ¤ Teton Family

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Mandatory

RECESS

By myself By Christina Shepherd McGuire

I’ve been spending a lot of time by myself.

Here, things just seem quieter— more at peace.

As the last of summer makes its debut ... in the yellowing grasses, with the breeze toppling them like dominoes before final harvest. ... in the bloom of the wildflower, as it shouts a colorful call while taking one final autumn breath.

It’s in the oranges and reds of the pumpkins and apples that I taste the gather of Thanksgiving.

Because nature’s conclusive message can be missed when life is too noisy.

40

Teton Family ¤ Fall 2019

Photograph by Paulette Phlipot

But for now, I prefer to be by myself.

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Teton Family ¤ Fall 2019