Teton Family Fall 2014

FALL

2014 —

Issue # 16

EMOTIONALLY FOCUSED COUPLES THERAPY

GOING WHEAT ... in a gluten-free era

B.Y.O.B. Home Brewing 101

Do you travel to see a specialist?

Does your specialist travel to see you?

Dr. Maurice Brown, Orthopedics

Dr. Patrick Gorman, Cardiology

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Specialties close to home • Cardiology

• General Surgery

• Neurology

• Pharmacy

• Diabetic Education

• Gynecology

• Radiology

• Rehab Therapy

• Nutrition Counseling

• Family Practice

• Pain Management

• Telepsychology

• ER Care

• Orthopedics (including total hip and knee replacements)

• Infusion Therapy

• Teleburn

• Pediatrics

• Telestroke

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FALL

2014 —

Issue # 16

Departments Contents

4 8

Leaf Peeping Teton fall foliage identification

10

Book Review

16

30 34

FEATURES 20 — MODERN FAMILIES

24 — GOING WHEAT ... IN A

Do the personalities of the contemporary Teton move-ins differ from those of yore? The answer lies in the stories of four modern families with deep roots.

With fad dieting and gluten-free trends being all the rage, we unveil the science behind one author’s decision to “Go Wheat.”

WITH DEEP ROOTS

GLUTEN-FREE ERA

By Annie Fenn M.D.

By Christina Shepherd McGuire 2

Teton Family ¤ Fall 2014

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Mountain Style Expedition Yellowstone The misguided adventures of a well-meaning mother

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12

12 —

Note From the Editor

Conscientious Cook Beyond Canning Old-fashioned food preservation techniques Ask the Expert Creating Connections Emotionally focused couples therapy Mamasphere It’s All About (Parenting) Style!

An essay Cabin Fever B(rew) Y(er) O(wn) B(eer) Home brewing 101

On the Cover: Send your best fall leaf photos to art1@tetonmediaworks.com.

Photograph by Giuseppe Blasioli/Fotolia.com

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Welcome to

A note from the EDITOR

Do you ever ponder the concept of the water bottle (or remember life before it), the to-go container, or individually packaged foods? I do. Of course, I use these items daily. I’d be lying if I said I buy everything in bulk, ALWAYS cook from scratch, and only eat when I’m sitting down—with the computer turned off and no distractions. But I strive to …

In the last few years, the contents of my kitchen cabinets have transformed themselves from travel mugs and spill-proof kids cups to, well, Mason jars. If you want a drink in my house, grab a jar and fill it up (the squat ones are for wine). True—mountain biking with a one-quart Mason jar would be quite cumbersome.

But in a way, I miss the time when we’d actually stop and get off our bikes to drink, or sit and sip a hot cappuccino out of an opentopped porcelain mug. I long for the days when to-go boxes weren’t needed (due to grotesque portion sizes) and lunchbox snacks were homemade and packed in a cartooned metal box with a latch. We were much more connected then, weren’t we?

The articles in this fall magazine have compelled me to rethink modern behaviors and maybe even adjust my own. The spectacular piece “Going Wheat …

In a Gluten-Free Era” (page 24) forced me to deconstruct the obsession that I have with conventional bread. By taking the time to sprout or grind my own grains, I’d create healthier alternatives for my family, and a fun weekend project to boot (offseason will be here soon enough). If I followed Poa Jacobsen’s directions on how to preserve foods in “Beyond Canning” (page 12), maybe I’d have more homemade food alternatives mid-winter. And if I tackled one task a week out of Georgia Pellegrini’s book, Modern Pioneering, then it might just bring me closer to the practices of the early settlers in “Deep Roots” (page 20).

So the next time I ask for a to-go container or nuke my coffee before pouring it into a travel mug, I’m going to ask myself what it is I am rushing off to. And if the task seems second-tier and really not that urgent, then I’ll sit and enjoy my coffee in an open-topped ceramic cup instead. Care to join me?

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

Brigid Sinram is the environmental programs manager at Grand Targhee Resort. As an outdoor educator and naturalist, Brigid loves watching birds, cruising trails, and listening to pikas.

Deb Barracato started her journalism career as editor of the Teton Valley News. She worked as a writer and editor for several regional publications and now contributes travel and food content to websites like LIVESTRONG, USA Today, Local.com, Travels.com, SF Gate.com, eHow, Global Post, and the CityPASS City Traveler blog.

Emily Nichols mothers two adventurous daughters: Ida Mae, five, and Hazel Ann, almost three. She also loves to photograph and write about people, families, and the Teton Valley community. Most recently, Emily joined the communications team at the Idaho National Laboratory.

Marlene Wusinich is a professional photographer who lives in Teton Valley, Idaho.

Her photography has two sides: 1. Capturing the interesting aspect of a person or a situation; and 2. Grasping what is in her imagination. Rarely do the two collide. When not holding a camera, dirt, books, food, and little hands fill her palms.

Poa Jacobsen is passionate about food and health. She loves eating local and preserving as much locally and regionally grown food as her house can hold. She is in the process of developing her own business, which focuses on food and fermentation.

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Teton Family ¤ Fall 2014

Editor photo: Kisa Koenig

Laura Santomauro is a licensed marriage and family therapist who works with individuals, couples, and families in her private practice, JH Family Solutions, LLC. She is currently the only couples therapist in the state of Wyoming with an advanced certification in EFT couples therapy.

tetonfamilymagazine.com

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Editor Christina Shepherd McGuire christina@tetonfamilymagazine.com Art Director Colleen Valenstein Copy Editor Pamela Periconi

SNOW KING MOUNTAIN SPORTS SCHOOL

Contributing Photographers Bradly J. Boner Jeannette Boner Price Chambers Emily Nichols Paulette Phlipot Marlene Wusinich

Advertising Sales Amy Golightly amy@tetonmediaworks.com Dawn Banks

– Youth and Adult Programs – and

After School (Tuesday & Thursday) Saturday AM and PM Ski Programs After School Wednesday Snowboard Programs Thursday Race League Program Adult Lesson Punch Cards, Series and Lesson Season Passes Look for info at www.snowkingmountain.com

P.O. Box 7445, Jackson, WY 83002 // (307) 732-5900 Publisher: Kevin Olson Director of Business Development: Amy Golightly Distribution: Kyra Griffin, Hank Smith Pat Brodnik, Jeff Young Teton Family is published three times a year and distributed at more than sixty-five locations for free throughout the Tetons. To request copies, call (307) 733-2047 x108. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2014 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or part, requires written permission from the publisher.

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Teton Family ¤ Fall 2014

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EXPEDITION YELLOWSTONE: The Misguided Adventures of a Well-Meaning Mother

Story and photographs by Marlene Wusinich

M

ost fourth- or fifth-grade parents of Teton Valley, Idaho, kids anticipate Expedition Yellowstone. It’s legendary! Led by Yellowstone National Park rangers, Expedition Yellowstone provides an opportunity for experiential science, history, and preservation study in the wilds of the park. So when it was my son’s turn, I jumped at the chance to volunteer, thankful to be able to share this moment with my child.

I was very impressed with the curriculum: Expedition Yellowstone addresses the Idaho Core Standards for history and science in a handson way. The kids study via brainstorming and question and answer sessions, allowing them to form conclusions.

As a volunteer, I was responsible for a clan consisting of six kids. It was my duty to make sure they respected others and stayed on task. As the week progressed, my clan got restless; they began to question, “Why?” They wanted to go in different directions and do things in a different way.

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Teton Family ¤ Fall 2014

“Tell me and I forget, teach me and I may remember, involve me a­nd I learn.”

– Benjamin Franklin

My first instinct was to say, “No, we have to obey the rules and do what we’re told.” This got me nowhere.

They were curious kids—they weren’t asking to do anything wrong or unsafe, they just wanted to venture off the beaten path. We were in Yellowstone, after all, the crown jewel of national parks. And national parks came into existence because someone challenged the status quo, because someone asked, “Why?” So on our last hike, when we were supposed to be following the group, looking for man-made artifacts, my clan spotted something in the opposite direction.

Finally, I said, “Yes—let’s run for it, check it out, and then run right back!” We were still within earshot of the group, but we pursued our curiosity and found what looked like an animal carcass. Guess what? We discovered a really cool stacked vertebra!

This was their discovery; they owned it. And while it may not have been a rare find in Yellowstone, to my clan it represented the essence of the trip: Sometimes you need to step off-track and approach things in a different way to discover something truly amazing. tf Fall 2014 ¤ Teton Family

9

Teton Fall Foliage Identification

LEAF PEEPING

LOCAL SPOTS for FALL FOLIAGE

Adventures

O

nce the long days of summer start to dwindle and we feel a chill to the air, the color palette of our outdoor environment also starts to shift.

Greens give way to warm autumn reds, dusky purples, and fading yellows, making late September and early October a great time for meandering our region’s back roads and trails.

The Rocky Mountain’s most easily recognized foliage comes from the aspen tree (Populus tremuloides). Aspens are well known for their bright golden fall hues and delicate leaves. While out floating and fishing our local waterways, enjoy the golden yellow colors of the cottonwood trees and colorful willows (Salix sp.). Several native shrubs also participate in the color explosion. Look for Western mountain ash (Sorbus scopulina), with its large clusters of deep orange fruits. The mountain ash’s long leaflets turn red and golden in the fall, and the fruit clusters attract birds.

While it’s easy to admire the large trees and colorful vistas, don’t forget to observe the smaller color changes happening at your feet. Wildflowers like fireweed (Epilobium angustifolium) and sticky geranium (Geranium viscosissimum) show impressive fall colors of purple, deep red, and bright yellow.

Wyoming: • Coal Creek Trail off of Highway 22: mature aspen groves with lovely views of Taylor Mountain.

• Gros Ventre Road and Shadow Mountain Area: aspen groves, hiking trails, and campsites for longer fall excursions.

Idaho: • Aspen Trail: a short, favorite fall hike that offers a colorful aspen display.

• Big Hole Mountains: mountain biking trails, aspen groves, colorful shrubs, and wildflowers.

• Ricks Basin and Lightning Ridge at Grand Targhee: diverse fall biking and hiking trails through large aspen groves.

BOOK Review

When was the last time you made a seed bomb, used a watermelon as a keg, or rendered fat for preserving? Georgia Pellegrini’s book, Modern Pioneering (Clarkson Potter, 2014), holds your hand as you discover old-fashioned practices with a hip, new spin. Described as a “grittier Martha Stewart,” Pellegrini provides recipes and projects that foster a skillset often overlooked by our harried culture. And don’t be intimidated by her seemingly hardcore tactics, like killing her own food. Pellegrini celebrates the basics by teaching you how to garden efficiently using only five tools, distress wood with Vaseline, and decorate your food with edible flowers. With lessons like “How to eat a fig” and “How to grow mushrooms” interspersed with “How to create a pocket-size, 48-hour survival tool kit,” Modern Pioneering just may force you to quit your day job, get back to the basics, and reconnect with life by performing each task, cover to cover. – Christina Shepherd McGuire 10

Teton Family ¤ Fall 2014

Photo: Alexander Kazantsev - Fotolia.com

By Brigid Sinram

AT TENTION

Idea

What to do with all those fallen leaves? s!

HOW TO MAKE A LEAF WREATH

FOR MER I.N.L . WORKERS

—

Spruce up your fall decor with a leaf wreath. This creative way to remember your foliage adventure just may last you through winter. And when the wreath gets dry and the colors fade, revive it with a can of metallic spray paint.

Some techniques adapted from The Space Between: “DIY Leaf Wreath” (thespacebetweenblog.net/2012/08/06/diy-leaf-wreath/).

Materials: Colorful autumn leaves, stems intact Wreath form or metal wreath frame (available at craft stores or upcycle an old one) Spool of thick florist wire Glue gun (optional) Instructions: 1. Collect your leaves outside. Look for unusual colors and unique shapes.

2. Sort your leaves by color and shape. Lay them out on a flat surface.

3. Create small clusters of leaves by wrapping the stems together with florist wire. Fan them out.

4. Use small pieces of florist wire to wrap the clusters around the wreath form. Make sure to overlap each cluster for a fuller wreath.

5. (Optional) Hot-glue single leaves into any gaps or open spaces in your wreath. tf

BOOK Review

Cure Your Child With Food: The Hidden Connection Between Nutrition and Childhood Ailments (Workman, 2013) by Kelly Dorfman is an informative resource for parents of kids with health challenges. If your child suffers from stomachaches, constipation or diarrhea, rashes, sleep problems, or other imbalances, Dorfman explains how to become a nutrition detective. She unveils how proper nutrition can alleviate ailments like chronic ear infections, eczema, picky eating, attention problems, speech delays, and mood. Dorfman further explains that symptoms like poor sleep and constipation can indicate a food sensitivity, while symptoms like picky eating and skin bumps are signs of a deficiency.

Concerned your child may have a dairy or gluten intolerance? Dorfman tackles that, too, by including what to look for and explaining the differences between sensitivities and allergies. Her protocol carefully outlines how to introduce new foods to picky eaters, making it a go-to guide for parents searching for solutions. Dorfman’s real-life stories provide testimony to the fact that health problems CAN be cured with food. – Martha Berkesch, Mother Nature Nutrition, mothernaturenutrition.com/blog

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Fall 2014 ¤ Teton Family

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BEYOND CANNING

Old-Fashioned Food Preservation Techniques

By Poa Jacobsen // Photographs by Paulette Phlipot

W

hile enjoying summer’s bounty, often the idea of, “How can I make this last?” comes to mind.

And while canning offers a great way to preserve goods for use throughout the fall and winter, it can also be intimidating. Luckily, there are a variety of traditional preservation methods that ease storage, maintain food flavor, and protect the health properties of the preserved food. Today, modern conveniences make the process both fun and easy, allowing you to savor food far past its expiration.

The Deep Freeze Freezing is the easiest and most common method of food preservation. True—it’s both convenient and safe to throw leftover soup in the freezer. But it’s also important not to overlook the quality of the outcome.

Freezer air is dry and wicks the moisture from food, leaving that infamous freezer-burned flavor. Make sure food is properly wrapped or stored in freezer-quality paper, BPA-free plastic, or glass to ensure long-term storage and a quality product.

To freeze garden vegetables, first blanch, submerging them in boiling water for a few minutes. Next, quickly cool them in ice water to stop the cooking process.

Blanching inhibits the food’s enzymes from breaking them down during the freezing process.

Parched, but Perfect In dry climates, dehydrating food is a great option. It’s also a space saver and doesn’t require energy use for storage. Electric food dehydrators boast quality and 12

Teton Family ¤ Fall 2014

consistency, though solar dryers and open-air drying work well too. Most fruits and vegetables can be dried and transformed into snacks, used in soups, or blended to a powder for flavoring rice or pasta. Like freezing, most vegetables benefit from a quick blanching first.

And, to prevent fruit from browning, soak peaches, apples, and bananas in ascorbic acid.

A Little Culture, Please Fermenting is the oldest method of food preservation and has recently resurged as a health fad. You don’t need electricity to prepare and store fermented vegetables, and the health benefits are amazing! To some, allowing food to sit out at room temperature may be perceived as unsafe. But to the contrary, the process creates a safe lactic acid environment for beneficial bacteria to form.

Fermented vegetables, or “kraut,” keep for months in a cool dark space, or up to six months or more in a jar in the refrigerator.

Down Under If you’re lucky enough to have a root cellar, basement, or garage that doesn’t freeze in the winter, maintain your fall veggies in dry storage. A root cellar’s temperature should remain at approximately fifty degrees, but a swing by ten degrees in either direction won’t hurt. Store winter squash, garlic, onions, and potatoes in containers that allow for ample airflow. Root vegetables such as carrots and beets do better buried in sand or enclosed in a dirt-laden plastic bag with breathing room. Remove the green tops first, and don’t wash the dirt!

HOMEMADE KRAUT WITH FALL VEGGIES —

Join the hipster craze by making a kraut with fall garden veggies like cabbage, root vegetables, and alliums (garlic, onions). Add spices and seeds for flair (think fennel, cumin, crushed red pepper, or dill). Use your imagination, and toss in any excess finds from your pantry.

Here’s my take: 1 head of cabbage (green or purple), finely chopped 3 carrots, shredded 1-2 cloves of garlic, minced 1 inch fresh ginger root, minced (optional) 1/2-1 tablespoon sea salt or kosher salt, to taste Quart-size, wide-mouthed Mason jars 1. Run all jars, lids, and utensils through the dishwasher, or hand wash and fully dry before using. Sterilize if you want.

2. With clean hands, combine all ingredients in a large bowl, massaging them until the juices begin to release.

3. Let stand for 15 minutes, allowing the brine to form.

4. Massage the ingredients again before packing them into the Mason jars, leaving 1 to 2 inches of headroom. Vegetables must be packed tightly.

Make sure all vegetables are submerged under the brine.

5. Screw on the lid, leaving it unturned a half-turn to allow gases to escape.

6. Leave the jar on the counter for 3-7 days, repacking it under the brine each day. When it has a nice fermented flavor, transfer to the fridge.

Kraut will continue to ferment in the fridge and will keep for months.

Fall 2014 ¤ Teton Family

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WANT TO LEARN MORE ABOUT FERMENTATION? Don’t miss Fermentation Friday on October 10 at the SHIFT Festival in Jackson. Visit the Fermentation Station to learn techniques for making kombucha, tonics, fermented foods, and even gravlax from local trout. For a full schedule, visit shiftjh.org.

Full Circle Education also offers fermentation and food preservation classes throughout the year as part of their sustainability workshop series. For more information, visit their site at tetonfullcircle.org.

Have questions on food storage techniques and safety? Contact your local extension office at uwyo.edu/ces/ or uidaho.edu/extension.

Open-Air Herb Drying:

— For flavorful and cost-saving additions to your meals throughout the year, dry your summer herbs. First, bundle herbs by tying them with string at the base. Then, hang them upside down in a cool, dark place for a few days. Once dry, crumble the leaves off the stalk and store in airtight jars.

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Teton Family ¤ Fall 2014

BLANCHED AND FROZEN GREENS: —

Store excess greens like spinach, collards, kale, and chard in your freezer. Add to omelets or soups throughout the winter.

1 bunch kale, spinach, collards, etc.

1. Boil at least 2 quarts of water in large stockpot.

2. Place washed and chopped greens in colander and submerge in boiling water for 2 minutes (collards take 3).

3. Remove the greens from the water and place them immediately in an ice water bath for 2 minutes.

4. Remove from the bath and press greens to expel excess water.

5. Store in airtight freezer bags or containers for up to 1 year.

Label and date. tf

Frozen Berries: Spread loose berries, individually, onto a cookie sheet and place them in the freezer. When the berries are frozen, transfer them to a freezer bag or container.

Loose berries can be used, as needed, versus thawing out an entire container.

e

Not

Using the above methods of food preservation ensures variety in the taste, texture, and usability of foods. But it can also expand our reliance on different methods and conveniences of storage. Experiment with a variety of methods to find the ones that suit your family’s needs.

Fall 2014 ¤ Teton Family

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trust, su

Ask the

EXPERT

CREATING CONNECTIONS Emotionally Focused Couples Therapy

By Laura Santomauro, LMFT Illustrations by Stacey Walker Oldham

T

he mystery of love has plagued us for eons, a system of trial and error seeking to find the perfect concoctions for lasting love. Until recently, we have leaned on several ideas that have sadly fallen short: Lasting love is all about communication; couples must strengthen their skills. Lasting love is about keeping your sexual relationship free of boredom; couples should learn new, saucy styles.

And the list goes on. These strategies do have their place; however, the shortcoming is illuminated when things get messy, as they do in relationships.

When we are feeling hurt, angry, and confused, these strategies don’t address the feelings and, therefore, cannot withstand the test of time—and kids, and stresses.

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Teton Family ¤ Fall 2014

upport

Delivering More!

Introducing the New Birth Center - Exceptional care, comfort, and privacy - Beautiful setting with views of the National Elk Refuge Finally, new research has unlocked the mystery of lasting love! It demonstrates the dynamics of attachment style and how it affects our connections to our partner. A secure attachment to our partner provides us with a sense of safety, the ability to be vulnerable, and the security in knowing that the answer to the question, “Are you there for me?” is a resounding, “Yes!” The tricky part is that sometimes our bond with our partner is not secure. In this instance, we may Lasting love believe that it’s better to be alone because being alone is less painful is all about and provides greater independence. communication; And while there is truth to that argument, too, it doesn’t illustrate couples must the full picture.

With a secure bond, we actually strengthen their become more independent by skills. the developed sense of trust and security the relationship provides.

Having this secure attachment allows us to depend on our partner and fosters autonomy. “Survival of the fittest” no longer holds true.

We are more productive, creative, engaged, and emotionally and physically healthy with a secure attachment. Thus, science brings us into this new age: the Age of Interdependence.

Years ago, British psychologist John Bowlby noted the idea of attachment when he studied mothers and children. The most anxious and avoidant children were those who did not have a secure bond with their mothers. The most independent, curious, and engaged children were those who had a secure attachment

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Fall 2014 ¤ Teton Family

17

to their caregiver. They were more relaxed when exploring their environment, fostering the sense that the world was a safe place, they were valued, and that when in need, their mother was there to provide comfort, care, and contact. This same concept applies to our intimate relationships. Bowlby noted our need for security does not fade with age. In fact, connection fosters security from birth to grave.

Dr. Sue Johnson, a leading researcher and couples therapist, highlights the impact of this idea in her groundbreaking book, Hold Me Tight: Seven Conversations for a Lifetime of Love. “When we feel generally secure, that is, we are comfortable with closeness and confident about depending on a loved one, we are better at seeking support and better at giving it,” she writes. “When we feel safely linked to our partners, we more easily roll with the hurts they inevitably inflict, and we are less likely to be aggressive and hostile when we get mad at them. Secure connection to a loved one is empowering. Securely bonded adults are more curious and more open to new information.”

To back up this theory, a recent 2013 study conducted by Johnson and Dr. James Cohan revealed that our experience of pain is uniquely tied to our relationship. In one experiment, subjects had their pain measured while receiving an electrical shock. The response to pain was high, as imagined, when the participant was alone. When the participant was allowed to hold the hand of a stranger, there was “When we feel a slight decrease in the recording of the pain experienced. And the safely linked to pain was close to eliminated when the participants held the hand of our partners, we their securely attached partner. more easily roll Conversely, and to further support this theory, researchers tested a with the hurts group of couples with an insecure they inevitably attachment.

These couples experienced more pain while inflict.” holding the hand of their partner than when they were alone.

– Dr. Sue Johnson 18

Teton Family ¤ Fall 2014

It is perhaps most easily demonstrated when you observe a mother and child with a secure bond. The child falls, scrapes their elbow, and runs to the parent crying. Once the parent responds with comfort, care, and contact, the child quickly returns to playing. The safety of the relationship and the security of the bond decrease the physical experience of pain. On the flip side, children with an insecure bond will experience more pain, react by avoidance or anxiety, and not seek comfort from the parent. This parallels our romantic relationships.

Interestingly enough, emotional pain is processed in the same part of the brain as physical pain. Therefore, it stands to reason that secure attachment allows us to calibrate each other’s experiences. When life throws us a curveball, we can turn to our partner to lessen our distress through our bond. However, much like a child, an insecure partnership will cause us to turn away, become overwhelmed, and not reach

Patient-Centered Oncology Care

Idea

out for comfort. This creates distance, more distress, and stages a terrible pattern where we continually turn away in the moments when we need each other most, leading to a spiral of disconnection.

Luckily, we now know how to exit this spiral, how to build secure bonds, and create lasting love. Emotionally Focused Therapy (EFT) for couples provides a road map for partners seeking to strengthen, rebuild, or perhaps create for the first time this secure attachment in their coupleship.

EFT is the only form of couples therapy that provides empirical data supporting its efficacy. While couples embark on this journey to security, they begin to understand the spiral, or negative pattern, that has taken over their relationship, leaving them stuck in conflict, pain, and isolation. Through the creation of new interactional patterns, they begin to find a greater sense of security, allowing for emotional vulnerability, support, comfort, and care. In essence, once this security becomes the norm, they can then answer “Yes” to the question that, at times, raises fear in us all: “Are you there for me?” tf

- Regular clinics with John Ward, MD, hematologist/oncologist from Huntsman Cancer Institute in Salt Lake City, UT - Nationally certified oncology nurses - Chemotherapy and biotherapy infusion services - On-site oncology nurse practitioner: Kerry Carr, FNP-BC, AOCNP - Cancer patient navigator: Paige Janssen, RN, OCN, CBPN-C - Individualized survivorship plans including nutrition, exercise and psychosocial support - Cancer support groups - Therapies that complement treatment, including hand massage for infusion patients, healing touch, and reduced-rate acupuncture

s!

For more information on EFT, check out: → JH Family Solutions; certified EFT therapist Laura Santomauro LMFT; JHFamilySolutions.com → Sue Johnson, Hold Me Tight: Seven Conversations for a Lifetime of Love; Little, Brown and Company, 2008 → Sue Johnson, Love Sense: The Revolutionary New Science of Romantic Relationships; Little, Brown and Company, 2013 → Hold Me Tight Weekend Retreats; ICEEFT.com

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Jackson, WY

307 739 6195

Fall 2014 ¤ Teton Family

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DEEP ROOTS

Teton founding families

Photo: Bradly J. Boner

By Christina Shepherd McGuire

20

Teton Family 造 Fall 2014

Opposite page: “We do what’s right, not what’s easy,” explains Shayne Rammell, pictured here third from left with his sons, Andrew, Greg, and Doug.

Right: Jessica O’Neal celebrates the heritage of Western living with her production company, NeverSweat Productions. Here she is, far right, with siblings Golden and Savanna Garnick, mother Vicki, and son Gideon.

Bottom: Billie and Bill Garnick, 96 and 101 respectively, cherish the freedom their family’s ranching and performing livelihood afforded them.

I

’ve always had a fascination with other people’s stories. Maybe it’s the marketer in me, trying to uncover the distinctions of each individual’s “brand.” And as a newcomer (even though I’ve lived here nearly two decades), I’m infatuated by tales of farming, ranching, “commuting” Teton Pass with cars dragged by horse teams, and feeding a family, all winter, off of the fall kill.

In light of this interest, I uncovered the history of four Teton families: why they came here, how they sustained themselves, and how their modern livelihood varies from that of their early ancestors. In the process, I found that the personalities of the new school Teton move-ins really aren’t so far removed from the old school homesteaders. It’s just a little easier now.

THE GARNICKS

Photos: Price Chambers

singing and dancing cowboys After meeting Billie Garnick, ninety-six, and her granddaughter, Jessica, it’s hard for me to believe her statement, “Back in the day, the men were the bosses in our family.” You see, Billie was a modern woman long before feminism was hip. And while the Garnicks’ roots might not go as deep as some, their history in Jackson has surely left its mark.

Bill, 101, (a former Marlboro man who never smoked a day in his life) and Billie Garnick followed their son, Cameron, and his wife, Vicki, to Wyoming in 1965, where they opened a dude ranch just north of Moran. For Bill, born and raised on a farm with a degree in agriculture, dude ranching seemed a fun segue from his existing cattle ranch

in Nevada. Billie, a teacher and music professional, was attracted to the “performance” of dude ranching, where you put on a daily show for guests. And so it began: Cameron and Vicki ran their theater (Jackson Hole Playhouse) and ranching businesses, providing strong role models for their eight children, with Bill and Billie by their side.

Jessica labels her family the “singing and dancing cowboys.” Currently, her three brothers live in Manhattan. Creed just finished a Broadway musical, while Sky and Golden are studying the arts. Vanessa Garnick Boshoff, Jess’ older sister, lives in Panama and owns an aerial production company with her husband. Savanna Garnick lives and performs in Nashville. Rachel Zimmerman, a mother of four, runs the Jackson after-school programs. And Jess’ youngest sister, Cheyenne, performs in local school shows.

Despite the geographical spread, Jess prefers staying close to home, keeping the Western music genre alive. “When you’re used to waking up on the ranch, wrangling in the horses from a two-thousand-acre pasture, and walking out your back door and not seeing anybody for miles, that’s a hard thing to give up,” she says. Jess explains that the mission of her production company, NeverSweat Productions, is to create a sanctuary that celebrates the heritage and traditions of Western living.

When I asked Billie how family living today differs from back then, she explains that there were no distractions, no outside influences. Her family worked hard every day with a sense of camaraderie that you don’t see much in modern times. Ranching and performing offered them freedom—the opportunity to do what they wanted, when they wanted.

“It’s been a wonderful life; we have many blessings,” Billie says.

Fall 2014 ¤ Teton Family

21

THE WILSONS farm smarts

To say the Wilsons are multitaskers is an understatement. When I interviewed Meredith Wilson at his century farm in Alta, Wyoming, he was tube-feeding a newborn lamb, doling out chores to his sons, feeding the horses, and talking with me. “We’re not related to the Wyoming Wilsons,” he teases, with the assumption that Alta, Wyoming, is basically Idaho, “but we do joke about our Jackson ‘cousins’ over the hill.”

I remember meeting Meredith at Grand Targhee in the ’90s. He was a ski instructor and a Smith Optics ambassador. My boyfriend—now husband—and I had just arrived on the scene to teach snowboarding. “If you need goggles, talk to Meredith,” a senior instructor advertised. Back then, I had no idea how deep his roots ran (back to the 1800s) or that I could also talk to Meredith if I needed wool or meat. Today, Meredith works his family farm, raising sheep for both uses and growing hay early pass commuters and barley with his cousin, Lorin.

After visiting with Meredith, I strolled across the street to the Not everyone has a mountain named after them. original Rigby homestead property, where Uncle Grant and Aunt But the Rammell family of Tetonia is the exception, residing Sharol live. There, I uncovered the Wilson story. just down the draw from their namesake. Shayne Rammell recites In June 1888, Grant’s grandfather, Thomas R. Wilson, came up the story of his gold-struck ancestors who forged a road to their from Utah to investigate the fertile cattle country and land with Rammell Mountain mining claim. They never found gold, but the many creeks. In March 1889, during the Homestead Act, his family cabin they built served as a nice hunting camp and hideout from left Salt Lake by wagon brigade, settling on 160 acres north of park authorities looking for poachers.

Driggs, which they later traded for land in Alta Charles H. Rammell came to the States from that was more favorable to farming. The family England in 1851. He was a blacksmith and Together, the Wilson family eventually acquired 360 total acres, all of which— expedition fighter (and, judging from the builds farms 358 acres in the shadow void of one or two acres—is still farmed by them. of the modern Rammell men, you probably of the Tetons; some of the “I had a marvelous life on the farm, taking wouldn’t have crossed him). Charles and his wife land has earned Century Farm care of animals, harvesting, and skiing behind headed north from New Orleans via wagon train status. Back row: Amelia, the sleigh,” recalls Grant, son of T. Ross Wilson as he fought his way up the Mississippi and then Gabriel, Dana, Meredith, Liza, and a scholar with a doctorate degree in education. headed west, finally landing in Utah. In 1898, Lorin, Grant, and Tavner. In Grant taught in the Idaho schools, was the they were sent to colonize Teton Valley, Idaho. chairs: Sharol and Grant. Front principal at Teton High, and held the position They settled in Hayden, just west of Tetonia on row: Eliza and Gideon. of district superintendent for nineteen years.

Highway 33.

Working in education complemented his life on Shayne Rammell has his own story. Grandson the farm, where summers off meant tending to animals and crops. of Arthur Leon Rammell, the first of the Rammells born in Teton It was a good combination.

Valley, Shayne worked in the plumbing trade, following his father’s “Life was easier then because we did everything [meals and footsteps. He was one of the first commuters of Teton Pass. “You chores] together,” Grant explains, while his wife, Sharol, notes that could count them on your hand,” he recalls. “There were the Reditoday’s farm machinery has actually made the profession easier.

Mix guys, a few forest service workers, and the Wilson Construction Instead of bucking and moving bales by hand, you can now do it crew.” Back in the ’70s, the west side of the pass was brand new, by machine. “One can now do the work of many,” she says. but the east side was all switchbacks. Travel was slow, and a lack Meredith and his wife, Dana, carry on the family’s legacy of of four-wheel drives forced them to chain their tires and follow educating and farming. In the winter, Meredith guides on the behind the plow.

National Elk Refuge, and Dana works as a counselor in the Idaho Today, the Rammells run a successful plumbing operation, Three schools. “I love to be outdoors,” prides Meredith. I guess that’s why Peaks Plumbing. I met Shayne and his three sons, Doug, Greg, and he carries out the family tradition of winter teaching (guiding) and Andrew, when they plumbed our Tetonia house. Recommended summer farming. by friends, their professionalism on the job wasn’t without the 22

Teton Family ¤ Fall 2014

Photo: Jeannette Boner

THE RAMMELLS

occasional crack on the “hippie” carpenters. There was never a dull moment on the jobsite as a bond formed between the powdercrazed newcomers and the local valley boys.

Shayne paraphrases Harry Potter: “We do what’s right, not what’s easy. It’s the Rammell way.” And while he reflects on how he missed a lot of his boys’ youth due to long workdays, he’s now able to experience the satisfaction of the men they’ve become. As he nears retirement, Shayne plans to spend a lot more time on the river, with his sons, just like his hunting and fishing ancestors.

years of piecing together a livelihood, Clinton and Doris started their own company, Northwestern Construction.

Despite all the hard work, Doris and Clinton encouraged recreation by finding creative ways to earn ski passes for their four children, Karen, Donna, Barb, and Rick. On the weekends, they picked pine cones to sell to the forest service for reforestation projects. The money made was spent on skiing. Every day after

THE BUDGES

play hard, work harder

Photos: Price Chambers, Courtesy Budge family

As I made my way up the Budge Drive switchbacks, I imagined what the view was like from Gros Ventre Butte in the mid-1900s. When I arrived at Doris Budge’s house, perched on a grassy hillside above Broadway in Jackson, she confirmed my suspicion. “None of this existed back then,” she explains of the view below, “it was all ranches, farms, and fields.”

Doris’ grandfather, John Henry Wilson (relatives of the Jackson Wilson clan), came to the area with the first settlers over Teton Pass. Similar to the Idaho homesteaders, this troop left Utah for the promise of fertile grounds with lots of grass for cattle.

In 1906, Doris’ father, Lewis Henry Wilson, was born in South Park, an area homesteaded by their family. Even as a boy, Lew worked hard, but always snuck in fun while wrangling cattle. As the story goes, it would sometimes take Lew seven hours round-trip, with all the “horse play” involved, to drive cattle only a few miles. Lew paved the way for a work-and-play existence, lived out by Doris and Clinton Budge as they raised a family of their own.

Doris drove a dump truck beginning at age fourteen. “Women jumped right in and did whatever the men did,” she recalls about the early Jackson years. Clinton worked in the construction trade, doing what he could to “survive” here. “In those days, you didn’t have a job in the winter,” Doris remembers. “You’d charge your groceries at the store and pay them off the next summer.” After

school, the kids would haul their gear a few blocks to the “horsey hill” (Snow King), where they all learned to ski race. And the efforts paid off. While all the children excelled at racing, their oldest daughter, Karen Budge Eaton, competed in the Olympics in 1968 and 1972.

When I asked Donna Budge Clark, Doris’ daughter, about the values her Bottom: The year: 1957. The family has taught her, she proudly place: Hillside Motel (where recites, “work hard and stay connected Sidewinders currently sits). as a family.” She also notes the The lineup, from left to importance of being self-sufficient and right: Donna Budge Clark, Karen Budge Eaton, Clinton prides her children for carrying out Budge, Doris Budge holding the family’s legacy.

Rick Budge, and Barbra In a modern yet still unpredictable Budge Pack. mountain society, it’s comforting to know that others have trod before you. And while their family plights may seem comparatively harsher, the values of the wagon brigadiers searching for fertile land surprisingly mimic those of ski bums on a quest for powder snow. Maybe one day, our children will have a “deep roots” story of their own to tell—one where their parents existed on pasta and adrenaline, somehow survived the economic downturn, and carried on the selfsufficient heritage of the families of yore. tf Top: Donna Budge Clark recognizes her family values of hard work, play, and self-sufficiency. She’s pictured here, far right, with sister Barb, brother-in-law Richard Pack, mother Doris, and brother Rick, from left to right.

Fall 2014 ¤ Teton Family

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By Annie Fenn M.D. // Photographs by Paulette Phlipot

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Teton Family 造 Fall 2014

N

owadays, going gluten-free is all the rage. Most people know someone who has banished wheat protein from their lives. In fact, one-third of Americans have either cut back on gluten or given it up entirely.

Gluten—specifically the duo of proteins gliadin and glutenin— gives bread dough its elasticity and the baguette its tender crumb.

Primarily found in wheat, barley, and rye, gluten is also used as an additive in numerous processed foods.

For many, adopting a gluten-free diet is not a choice but a medical necessity. One percent of the population is born with celiac disease, an autoimmune disorder in which even small amounts of gluten will trigger an inflammatory attack on the intestinal wall.

Yet many who test negative for celiac disease still suffer some of the same symptoms, such as gastrointestinal distress, joint pain, headaches, dizziness, and a state of mental fog, classifying them as non-celiac gluten sensitive (NCGS).

But what about the majority of gluten-free Americans—now numbering in the millions—who give up gluten despite having no adverse reaction?

More than just a diet, the gluten-free lifestyle suits those wanting to lose weight and eat healthy. You could say “going gluten-free” is a euphemism for modern American dieting. And while a diet containing wheat is blamed for the nation’s rising rates of obesity, heart disease, diabetes, and even dementia, I’ve been a physician long enough to see dozens of trends come and go. I wonder: Is the enthusiasm for the gluten-free diet just another fad destined to fade like all the other low-carb crazes?

Popular books, written by physicians, pose more questions than answers. The national bestseller Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by Wisconsin cardiologist Dr. William Davis positions wheat as the enemy of the American diet. All grains are off-limits on Davis’ diet— even quinoa, a superfood—whose theory is based, in part, on the glycemic index of foods.

According to Davis, gliadin is addictive and binds to the brain’s opioid receptors like a drug, compelling us to overeat. And while wheat is not genetically modified, like 90 percent of the soybean and corn crops in the United States, he blames modern hybridization practices for producing a wheat unnaturally high in gliadin.

Davis advises everyone to give up gluten, cold turkey—or cold noodle, as he calls it—to avoid chronic disease and improve quality of life.

For Americans who eat wheat in its nutrientdepleted form, there is a grain of truth to Davis’ theory. Our bodies metabolize refined carbohydrates like they do sugar. So if you eat a junk-food version of wheat—industrially produced white bread, for example—your blood sugar will spike, causing insulin to rise and depositing the calories as fat.

However, wheat scientists beg to differ on the gliadin content of modern wheat and have

the science to back it up. If anything, gliadin in the 9,000-yearold wheat grain has actually decreased. It has evolved from its primitive forms like einkorn, emmer, and spelt to the modern bread wheat, Triticum aestivum. And while research has shown that mice react to certain gluten metabolites, studies in humans have not yet been done.

Another physician/author warns that gluten is toxic to the brain, leading to dementia, Alzheimer’s, ADHD, epilepsy, depression, migraines, MS, and more. Neurologist David Perlmutter, author of Grain Brain, claims he cures patients of their neurological ailments by removing gluten from their diets. “Gluten is the tobacco of our generation,” he writes in his book, “[and] dementia is diabetes type III.” In an attempt to understand if this talk of toxic wheat is just a scheme to sell books or a reflection of mounting scientific evidence, I went to see Therese Metherell of Peak Nutrition in Jackson, a registered nutritionist and longtime source of sane dietary advice. Like me, Metherell has weathered dozens of diet fads in her career and agreed that gluten-free mania is approaching its peak popularity. Still, with so many Americans ingesting wheat

primarily as processed food, Metherell says the trend “will help subsisting on processed foods, slathering on anti-bacterial soaps, some get rid of the junk food in their diets.” But, she adds, “Wheat and overusing antibiotics may have selected a population of gut itself is not the enemy.” bacteria that can no longer metabolize wheat Next, I visited with Dr. Martha Stearn, an proteins. This hygiene hypothesis may explain internal medicine physician specializing in why Europeans are less likely to have difficulty Above: Ty Mack and Jerod Pfeffer memory disorders at the St. John’s Institute digesting gluten. “We use so many more of 460° Bread prepare their for Cognitive Health in Jackson. As a clinical antibiotics here that Americans have a very artisanal loaves for baking. assistant professor of neurology at the University compromised gut ecosystem,” says Menolascino, of Utah, I was curious to learn if she subscribes who sees complicated patients with multiple Below: Bread loaves are formed to the “all grains are bad for the brain” theory. medical problems, many of whom cannot tolerate and left to rise on the couche While Stearn agrees that some forms of dementia gluten. (baker’s cloth made of linen could be considered a type of diabetes, she also Finally, I visited a couple of local gluten experts, canvas, used for retaining the states, “We don’t understand how it affects the the artisanal bakers at 460° Bread in Driggs and shape of the dough). brain. ... Research consistently shows that whole Persephone Bakery in Jackson. grains are part of a healthy diet that can reduce Self-professed “bread geeks” Ty Mack and Jerod heart disease, stabilize blood sugar in diabetics, and help with Pfeffer of 460° Bread are well versed in crafting a divinely airy, weight management.” crusty baguette, and also in the science of wheat. They explained Perlmutter’s anecdotes about curing patients of their neurological how wheat in America got the bad rap: The replacement of stonesymptoms by taking them off grains are intriguing, and Dr. Mark ground mills with modern roller mills allowed millers to produce Menolascino of the Center finer, whiter, and cheaper for Advanced Medicine flour—the first American in Jackson has visited breakthrough in processed Perlmutter’s clinic and seen food. These roller mills his results firsthand. “But efficiently clipped the wheat there’s a catch: not everyone germ—which contains all responds,” he says. the vitamins, minerals, America’s epidemic of antioxidants, and healthy sensitivity (or perceived oils—from its coat of sensitivity) to gluten has bran. The vital germ that no shortage of hypotheses. makes wheat so nutritious The most popular theory also makes it unstable and concerns the billions of prone to oxidation. But this essential bacteria that new wheat, although shelflive in our intestines and stable, was robbed of all of are necessary for proper its nutritional value. digestion.

Decades of “Would you consider 26

Teton Family ¤ Fall 2014

NOW OPEN!

TO SPROUT OR NOT TO SPROUT —

Why sprout?

—

Transform whole grains into nutritional powerhouses by soaking them in water until they sprout tails. Sprouting activates enzymes that neutralize phytic acid (known to prevent full absorption of nutrients). The result: more niacin, vitamin B6, folate, protein, and a grain with a lower glycemic index than nonsprouted grains.

How To Sprout: 1. Start with whole wheat berries (found in the bulk aisle or from Bob’s Red Mill), cleaned and rinsed.

2. Place 1/2 cup wheat berries in a quart-size Mason jar; fill with warm water. Soak overnight.

3. In the morning, pour the grains into a fine mesh sieve and rinse well. Set aside in a cool, dry place.

4. Rinse the grains a few times throughout the day, taking care to stir them so all the grains are evenly rinsed.

5. Continue to rinse the grains for 2-3 days until they sprout tails that are one and a half times as long as the seed.

6. Drain well and refrigerate until ready to use.

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WHEAT BERRY SALAD*

with Cherries, Arugula, and Pomegranate Dressing —

Serves 4

—

*Recipe adopted from The Sprouted Kitchen 1 cup wheat berries (sprouted or not) 3 cups arugula 2 cups Bing cherries, pitted and cut in half 1 teaspoon kosher salt Zest of 1 lemon Dressing: 1 shallot, finely chopped 1 handful fresh fennel fronds or dill 3/4 cup goat cheese, crumbled 1/2 cup pomegranate juice 2 tablespoons extra virgin olive oil 1/2 teaspoon cumin 1/2 teaspoon kosher salt 2 teaspoons freshly ground pepper 1. Combine the dressing ingredients and set aside at room temperature, allowing flavors to develop.

2. Boil the wheat berries in 6 cups of water until firm, but chewy, about 40 minutes (if using sprouted wheat berries, cook for 20 minutes or use raw).

3. Drain under cold water.

4. Whisk or shake the dressing and add to wheat berries, stirring to coat. If you have time, set aside and let them soak up the flavor of the dressing.

5. Before serving, toss with Bing cherries, arugula, salt, and lemon zest.

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Serving families in Jackson, Alta & online at TCLib.org 307.353.2505 Alta 307.733.2164 Jackson making a gluten-free loaf?” I asked Mack and Pfeffer. To which Mack responded, “For us, bread is pure simplicity, the alchemy of using four ingredients—yeast, flour, water, salt—with a long fermentation. If we made gluten-free bread, we’d have to complicate it by adding chemicals and additives like xanthan gum to make the bread rise.” Pfeffer adds, “Who wants ground-up tree bark in their food? To us, that just wouldn’t be bread.”

Persephone baker Kevin Cohane agrees that today’s anti-gluten mentality stems from misunderstanding the science of wheat.

“You can’t oversimplify wheat,” he says, “which contains not just gluten but dozens of proteins.” And you can’t compare industrially produced bread—with its refined flours, additives, and lack of time spent fermenting—with an old-fashioned handmade loaf.

Indeed, some who are gluten-sensitive claim they can eat bread from Persephone or 460° Bread without adverse reaction, whereas a conventionally produced loaf sets their insides churning.

Nothing I learned convinced me it was a good idea to stop eating wheat purely for health reasons, unless I was diagnosed with celiac disease, developed NCGS, or a true allergy. But I will pay close attention to the explosion of research regarding sugar intake in processed foods. And I will continue to dabble in sprouted grain dishes and grinding wheat at home to produce flour packed with omega-3 fats, vitamins, and minerals. Besides, even if I was trying to shed a few pounds, studies have shown that gluten-free diets, like all diets, are not effective for most people.

And what about that nutritionally wimpy white flour that’s in so many baked goods? Should I give up that occasional Persephone croissant or my beloved 460° Bread baguette? I can’t help but agree with Mack when he says: “There’s nothing more beautiful than a well-made baguette—its creamy yellow crumb, its aroma, its crust. Some foods should be enjoyed despite their true nutritional value.” tf

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IT’S ALL ABOUT (Parenting) STYLE! Essay and photographs by Emily Nichols

30

Teton Family ¤ Fall 2014

A

Art is Fun!

John Nieto (United States, b. 1936), Taos Buffalo—detail, 1993. Acrylic on Board. 61 1/2 x 49 1/2 inches. JKM Collection®, National Museum of Wildlife Art. © John Nieto.

s our hiking shoes tromped through the auburn sands in Utah’s Arches National Park, I pondered how it was possible that both my girls were getting so big. Their still-tiny footprints were not an indicator of the expansive capacity of my daughters, Ida Mae, four and a half, and Hazel, who just turned two.

I watched as they made their way excitedly up the sandy trail to “The Windows” and noted how the sight of prickly cacti and flashes of tiny lizards produced excited laughter and wonder in them. As we neared boulders with giant slickrock faces looming above, I noticed my husband becoming more and more vigilant over our girls’ every move. His cautiousness Opposite: Hazel and Ida Mae and unease became progressively use their great-grandma Pat’s palpable as we began to ascend. binoculars to spy Delicate Arch in “Let’s climb up!” shouted Ida, Arches National Park. followed by “Up! Up!” from her little sister. I was so thrilled to Below: Todd assists Ida Mae and see the excitement and wonder Hazel in a bouldering project near in their eyes. There were so Devil’s Playground trailhead. many new things to experience on our trip to the desert, feeling the power of these massive rocks was almost overwhelming. “Easy girls. Be careful. Let us help,” was uttered more than once during our hikes

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in Arches. And as we held hands, carefully spotted, and cautiously gave direction, I started to pay attention to my “parenting style.”

Now, I don’t think there’s such a thing as one single style— we all adapt to our own children and situations. But I do think that most parents fall strongly in one direction more than another. There are terms like “helicopter mom,” “freerange dad,” authoritative, indulgent, permissive, and many more to choose from. These terms seem rigid in their descriptions, labeling many of the parenting techniques in a negative way. To me, these terms aren’t inspiring or encouraging for parents who want to learn more about their personal parenting style.

Generally speaking, I can’t pigeonhole myself into one of these labels. Rather, I aspire to be a forward-thinking, positive parent who builds an incredible relationship with my children. As I look deeper, I find I fit into several categories.

When it comes to the physical stuff like bumps, bruises, and skinned knees, I take more of a backseat. And while I’m certainly not going to put my children in serious danger, I do like them to have experiences and take calculated chances.

Sometimes that comes along with “owies.”

During our trip to the desert, I found myself letting the girls explore and take risks more comfortably than my husband. I felt his concern for their safety seemed a bit like a “helicopter” parenting move, hovering over them as we scaled rocky boulders, his words cautioning them of 32

Teton Family ¤ Fall 2014

risk and peril. I am sure my husband felt that I wasn’t being cautious enough, that my “free-range” style would certainly result in skinned knees and bruised elbows. I think this is where he and I work really well together, complementing each other’s strengths and weaknesses.

When it comes to the emotional side of my girls’ wellbeing, I play, once again, the opposite card of my husband.

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of others. The mama bear appears when one of my girls is hurting from unkind words or treatment. My husband probably sees me as overbearing when it comes to my girls’ hearts. And he balances out my helicopter style by being more practical and less impulsive during heated emotional events.

Clockwise from top left: Parenting has certainly been, Hazel, right, having the and will continue to be, the most “time of her life” with her difficult and rewarding experience of big sister, Ida Mae, in Moab. my life. We spend our days molding Courthouse Towers is in the our children’s minds, bodies, and background. hearts in the direction to which we Ida Mae seeks adventure on aspire. And through each warning the Windows Arch trail in and positive praise, I find myself Arches National Park. critiquing my parenting technique and style, hopefully bettering it and Hazel enjoys the freedom improving our family bond. of shadow play in the great As we packed up our camp and outdoors. headed north, filled with new sights and experiences, I felt us recharge as a family, our balance restored through newfound capabilities and trust. Yes, our girls had a few bumps and bruises after our time exploring in the desert, but those will fade in time. I’m proud to know they’ll cherish the experience of discovery, and they’ll grow from the independence allowed them. tf

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Home Brewing 101

34

Teton Family 造 Fall 2014

3 Below: Johnny Ziem’s squeakyclean home brew setup helps his creations yield a flavorful palate.

.7 3 4 . 3 4 2

150

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Opposite: Kirk McHale of Melvin Brewing Company samples up an IPA for a Thai Me Up customer.

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c k s o n , WY

A GREAT SELECTION OF

en Clothing, Maternity, Newborn to Te E! Toys, Furniture and MOR

By Deb Barracato // Photographs by Marlene Wusinich

T

he do-it-yourself (DIY) spirit flourished in the Tetons long before self-sufficiency became an upscale urban trend.

Geographic isolation and a challenging environment required the region’s earliest settlers to make do with materials on hand and a healthy dose of chutzpah. Today, modern residents maintain the tradition with hand-hewn log houses, backyard chicken coops, hardy vegetable gardens, and hunted game for dinner.

For Teton Valley, Idaho, local Dan Heine, that can-do attitude extends to beer brewing. He started about five years ago with a basic setup and beginner’s brewing book. But with his many years of cheffing, he quickly moved beyond kit brewing, investing hundreds of dollars in sophisticated equipment, and built a custom kegerator from an old chest freezer. In addition to his standby pale ale, he typically keeps two or three other kegs tapped at all times, making his house a popular après-ski destination among friends.

Heine enjoys commercial craft beers and appreciates the award-winning products coming out of the region’s several small breweries, but brewing at home allows him to produce exactly what

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GET STARTED ON YOUR OWN BREW

he wants, while keeping the alcohol determined recipe. Online retailers sell content lower than the traditional brewing kits that contain ingredients craft beers on the market. “I like to and instructions for specific beer be able to enjoy it while I’m doing styles, such as double IPAs, imperial — “Home brewing is such a nerdy hobby,” says homeother things,” he explains. stouts, Bavarian hefeweizens, and red brewer-turned-professional Max Shafer of Grand According to Heine, anyone ales. Starter equipment packages, Teton Brewing Company. “Everyone is so geeked out with basic cooking skills and a containing all of the specialized on it, there’s tons of information available online.” clean kitchen can brew beer. It’s a equipment, range in price from sixty straightforward process, he says, but to two hundred dollars.

His go-to sites include homebrewtalk.com, a forum he it does require careful attention to “It’s a good way to start,” Victor visits whenever he wants to pick another brewer’s brain; detail, especially sanitation. Brewers resident Johnny Ziem says, “to figure and Northern Brewer, a supply site with archived episodes also need patience. While some beers out how to do it and if you enjoy it.” of the now-defunct online channel Brewing TV. He also are ready for drinking within weeks, He started brewing about four years recommends the free podcasts from The Brewing Network. others must be aged or conditioned ago with a kit his wife, Katie, gave Get online, Shafer recommends. Then, once you get for six months or longer to achieve him as a present. But like Heine, he a feel for the process, start to brew. He enthusiastically recommends the Caribou Slobber extract kit from Northern the desired result. Heine produces found the possibilities irresistible and Brewer for your first try. “It’s a great brown ale,” he says. about twenty five-gallon kegs each soon invested in more sophisticated If you’re hesitant to dive right in, look into home brewing year, keeping him in constant supply. equipment, including a three-tap clubs or “beer school” gatherings. Butch and Laura A brewer begins by steeping kegerator he keeps by the washing Harbaugh, owners of Rocky Mountain Homebrew Supply malted grains in a process called machine. “It can be dangerous to in Rigby, Idaho, organize comfortably informal, but highly mashing. The resulting sugary liquid, have that in your house,” he cautions, informational, beer schools in Rigby and, occasionally, at called the wort, gets boiled with hops joking that he does his best to ignore Grand Teton Brewing Company in Victor. to add flavor and a bitter balance. its presence during the week. He Fermentation happens when yeast embarked on a self-study program of added to the cooled wort consumes brewing science, following podcasts, the sugars, producing alcohol as a byproduct. (“Yeast,” Heine says, talking to other brewers, reading books, and perusing brewing sites “must have the best job in the world.”) for information. He also started researching old-world recipes online, Novice brewers can skip the mashing by using grain extracts, such as a 1,000-year-old German recipe with roasted coriander. notes the website of the American Homebrewers Association. The For inspiration, Heine, too, looks to historical styles not widely extracts contribute pre-portioned flavor and style according to a preavailable in this country. He’s done a chocolate stout and a variation with chocolate mint, using real cacao nibs for flavoring, and a Johnny Ziem Belgian-style ginger saison, which he describes as a refreshing, flavorful summer beer.

While a kit brew can come together in just a couple of hours, a brew day with mashing involved can last from three to eight hours, depending on the complexity of the recipe. Ziem’s six-yearold daughter, Sorayah, likes to get in on the action, helping her dad with everything from measuring ingredients to mixing in the grains to adding the hops. With his increasing knowledge and experience, Ziem experiments with grain combinations, yeast strains, and flavor enhancements. Right now, he’s testing a recipe

Pointers from the Pros

1 2 3 4

—

“Start with a pale ale recipe, and brew it twenty, thirty, forty times and get it exactly the way you want it.” – Kirk McHale, brewer, Melvin Brewing Company “Remember that it’s just beer—it’s supposed to be fun.”

– Adam H. Chenault, owner and brewer, Roadhouse Brewing Co. in Wilson “Start with any of the traditional American-style ales. You can load them up with hops and cover up subtle flaws.” – Max Shafer, brewer and cellar manager at Grand Teton Brewing Company

36

Teton Family ¤ Fall 2014

And, as with any homemade drink or food, “use fresh ingredients,” says Butch Harbaugh of Rocky Mountain Homebrew Supply.

Kirk McHale

Dan Heine

that could end up on the menu at Jackson’s award-winning Melvin Brewing Company.

Most commercial craft brewers start off at home, like Melvin brewer Kirk McHale. He made the leap from home brewing twenty years ago, before craft beers hit the mainstream psyche. While he doesn’t generally recommend it as a career track—“It’s a really fun job, but it’s really hard work, and you have to be dedicated”—he does think aspiring home brewers should skip the extracts and get straight into working with grains. “Pick a recipe or style you like,

FINDING AN

and do it over and over and over until you get it right,” he suggests.

Though economics drives many DIY endeavors, neither Heine nor Ziem brew for any perceived or actual cost savings. Home brewers can start small, but brewing on the scale of Heine or Ziem requires a significant outlay of cash. The equipment investment, mail-ordered malted grains, hops and yeast, and the inevitable (though fortunately rare) “oops” can add up to an expensive hobby.

“I like brewing the beer almost as much as I like to drink it,” Ziem says—emphasizing the word “almost.” tf

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