Teton Family Summer 2021 Issue No. 35

SUMMER

2021

Issue # 35

OUR COVID SUMMER BREAK

Three families create memories in the midst of a pandemic

IT’S A PIZZA PARTY on your backyard grill

OUR OWN PRIVATE WYDAHO Faced with another real estate boom, the Teton region seeks solace in land-use balance

JACKSONHOLE.COM

YOUR

NEW

GET HIGHER ON THE MOUNTAIN THIS YEAR WITH THE EXPANDED BIKE PARK, ALL ACCESSED BY THE SWEETWATER GONDOLA.

With room to roam, it’s time to get outside.

Come experience the wonders of nature and the wide open spaces of the Tetons. Jackson Hole Mountain Resort is open for summer and ready for your next adventure. Ride the Bridger Gondola to reach breathtaking views, hike through wildflowers to remote vistas, experience the thrill of Via Ferrata, rip through perfectly crafted mountain bike trails, indulge at three exquisite dining locations, and discover world-class specialty retail shopping with curated products and gear. New this year, Sweetwater Gondola provides access to expanded intermediate and advanced bike trails. Sail over tabletops, flow around corners and then catch the lift for a ride back up to the top.

SCAN CODE TO EXPLORE MORE ACTIVITIES 59

Teton Family ¤ Summer 2021

The civilized way to escape civilization.

The 2021 Subaru Outback. Ride in comfort when you head off the beaten path. If you want to take it even further, the Onyx Edition XT includes dual-funtion X-MODE and a 260-horsepower turbocharged SUBARU BOXER engine. Go where love takes you.

Learn more at www.tetonmotorssubaru.com

307-733-6600 • 405 Powderhorn Lane Summer 2021 ¤ Teton Family

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10 —

SUMMER

2021 —

Contents

Photos: José Luis Vílchez (top); Ryan Dorgan (center); Deb Barracato (bottom)

Issue # 35

MOUNTAIN STYLE Why kid-friendly sleeping bags are worth it (and a list of our favorites)

08

A traveling art bus gives way to four colorful murals in Driggs

10

TABLE TALK

14

Finding the balance when your partner's passions differ from your own

SLOW HOME Body positivity and a healthy food relationship starts at home

WELLNESS WIRED PMS symptoms are not just “a part of life”

IN SEASON Capture summer in a jar with our peach-canning tutorial

ON THE FARM Another real estate boom makes us reconsider ag land and its values

INSTAGRAM ROUNDUP #tetonslowliving 2

Teton Family ¤ Summer 2021

FEATURES 48 — 32 IT'S A PIZZA PARTY ...

Use your backyard grill’s open flame to re-create wood-fired goodness

By Paulette Phlipot

40 OUR COVID

17

SUMMER BREAK

Three families find connections in the midst of a pandemic by embarking on regional adventures By various authors

20

48

25

GET YOUR SMOKE ON Three local barbecue joints lay down the history of their food

By Christina Shepherd McGuire

29 56

40 —

On the Cover: Our pizza grilling tips will have you serving up gourmet pies like a pro. Photo by Paulette Phlipot

Ready

Jackson Hole Community School students are ready for success in school and in life.

Our accredited, independent high school focuses on rigorous academic and college preparation within a community environment that values inquiry, critical thinking and extraordinary relationships. Our students move on ready to make meaningful contributions to the world. JOIN US

307.733.5427 • info@jhcschool.org • www.jhcommunityschool.org Summer 2021 ¤ Teton Family

3

Welcome to

I was just thinking about how honored I am to have this job.

I remember the “aha moment” when I knew exactly what I wanted to be when I grew up. It was 1990 and I was in college. I had entered the University of New Hampshire as a Biochem major, trying to follow in the sciencey footsteps of my dad, the engineer.

But already halfway through my first semester of freshman year, I quickly embraced my elective course, English Literature, like a deep hug. I finally found my place.

My English teacher was seemingly young and had long blond hair that she charismatically waved around the classroom as we delved into progressive topics like sexism, racism, and inequality (issues very apropos for today). She challenged me to think outside of my egocentric teenage box, and I loved her for it!

Soon after, I received a D in Freshman Biology (the only failing grade I’ve ever received) and switched my major.

I’m telling you this as I ponder over the children in this nation who were unable to attend in-person learning this year. (While recognizing that this was a choice.) I think about the precious kids who missed out on smelling their teacher’s familiar perfume each day and engaging with peers in groups over topics that may have made them feel heard.

Personally, I’m lucky, as are most of us in this remote mountain region. We were given the option for our kids to attend some semblance of school. Still, I can’t help but wonder what else they absorbed during this crazy pandemic. Were their opportunities for “aha moments” that existed outside of school walls? In a world now focused on the damage pandemic times inflicted on the mental health of our children, I have

to believe there were.

That’s why, as we head into summer, I’m celebrating the small wins. For example, flip to page 40 to read about Deb Barracato and her son Nathan’s socially-distanced Salmon River float trip, P.M. Fadden’s family road trip through the Black Hills and the Utah desert, and Emily Nichols’ family hot spring tour in her very own state. These local families proved that you don’t have to venture far to gain a piece of perspective. On page 25, Jeannette Boner recounts her canning process last summer (I guess peaches were in high demand), and I’m delighted that, as a busy mom, she actually had time to revel in this tradition. (On a normal year, peach season may have passed her by due to another epidemic called “busyness.”)

Sure—we may scoff at the droves of people moving into our valleys at breakneck speed (just check out our “Our Own Private Wydaho” on page 29). However, maybe they found their “aha moment,” too— one that conjured a healthy upheaval of their everyday experience.

(We can learn to share, right?)

Really, life is what you make it. Like me, we can mourn the kids missing their teachers or we can celebrate the events that opened our eyes to life’s real purpose. And when we come together at our pizza party or over BBQ this summer (see pages 32 and 48), we’ll each have a different story to tell. Let’s hope it will be one about our small wins and how we are planting a seed of hope for a brighter tomorrow.

Happy summer everyone!️ 

help keep recycling clean YES NO

Can be recycled 5-6 times before it reaches the end of its life

Glass

Drink containers and cereal boxes are made from paperboard which is not recyclable

PLEASE

Place in your trash.

Call 733-SORT (7678) 4

1. The Eggs 2. Egg cartons are made from paperboard or styrofoam

3270 S. Adams Canyon Dr.

2 RODEO GROUNDS Parking lot

3 RECREATION CENTER

METAL

Parking Lot Gill Ave.

Is infinitely recyclable

4 ALBERTSONS LOT

WHY?

NO

WHY?

COMMUNITY RECYCLING BIN LOCATIONS 1 THE RECYCLING CENTER

NO YES

CARDBOARD

Christina

•

Teton Family ¤ Summer 2021

YES

NO WHY?

It is not a bottle.

TIN

105 Buffalo Way

NO

5 THE ASPENS The Aspens Market

WHY? Too dirty.

6 TETON VILLAGE

NO WHY?

7 NORTH OF TOWN

Maintenance yard East of Ranch Parking lot Spring Gulch Rd., North of Gros Ventre River Bridge

8 HOBACK JUNCTION

They’re made from paperboard which is not recyclable

tetoncountywy.gov/recycle & roadtozerowastejh.org

Adjacent to Roundabout

•

Text questions and photos to (307)200-9308

Editor photograph by Kisa Koenig

A note from the EDITOR

tetonfamilymagazine.com facebook.com/TetonFamilyMagazine

@tetonfamilymagazine

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

Deb Barracato Bradly J. Boner Katie Cooney Shannon Corsi

Contributing Photographers Ryan Dorgan Emily Nichols P.M. Fadden Paulette Phlipot Elise Giordano José Luis Vílchez Julie Millard

Photograph by Elise Giordano

Advertising Sales Karen Brennan, Tom Hall, Megan LaTorre, Katie Brierley, Tatum Biciolis adsales@tetonmediaworks.com Ad Production Sarah Wilson, Lydia Redzich, Luis F. Ortiz, Heather Haseltine, Chelsea Robinson Distribution Jeff Young, Candace Whitaker

08 — GIFTS ACCEPTED

June 1 - July 23 Julie Martin

Swope’s Mountain Photography

Teton Family is published two 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. © 2021 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.

Swope’s Mountain Photography

Erica Tremblay

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Celebrate local nonprofits and our generous community!

SATURDAY JULY 17, 2021

Swope’s Mountain Photography

C.W. Borrenpohl

EVENT DAY*

Donate Volunteer Run

www.TinCupChallenge.org

*Circumstances could demand Event Day move to a virtual format. Please check our website for the most current information.

Summer 2021 ¤ Teton Family

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Contributing WRITERS

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 college kid, Molly lives in Victor, Idaho, with her husband.

Deb Barracato visited a friend in the Tetons 28 years ago and never left. She appreciates the flexible lifestyle her remote career as a project and events manager, freelance writer, and editor allows. Deb’s free time is spent building quality memories with her son, Nathan.

A recent transplant from Southern Patagonia, P.M. Fadden—a husband, father, and skier—lives in Driggs, Idaho. Fadden writes works of fiction and nonfiction for publications like New Zealand Adventure Magazine, Alaskan Spirit, Big Life, and others.

He values a fresh perspective, timeless art, and a fine spirit.

Fresh, real, healing food and recipes continue to connect Paulette Phlipot to her Teton family and friends, no matter how many miles separate them. She enthusiastically photographs products for brands and inspires wellness worldwide with her FoodAsArt® fine art photography collection.

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Teton Family ¤ Summer 2021

Jeannette Boner is a writer for the Idaho National Laboratory and a freelance journalist who lives in Victor, Idaho, with her husband, two kids, two cats, and a dog. She doesn't believe in the work-life balance theory and would never trade in her personal chaos for anything other than a daydream.

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.

Tibby Plasse lives at the base of Teton Pass with her son and German wirehaired pointer. She holds an MFA in poetry and translation, as well as a BA in English and political science. Tibby likes discovering answers to all types of questions.

Shannon Corsi is an editorial and commercial photographer.

She works closely with brands and publications to help them connect with their audience through visual storytelling.

While she frequently travels for work, her home base is in the Tetons.

Emily Nichols is a writer, photographer, mother, partner, and career woman living in Teton Valley. She is passionate about sustainable living, art, live music, and clean energy, and has spent the last 17 years filling her life with small-town joys and experiences.

Samantha Simma migrated west from Wisconsin in the pursuit of grander outdoor adventures. She’s the social media manager for New Thought Digital, and her writing appears locally in Dishing, Grand Wedding, and Jackson Hole Magazine. Samantha unplugs by heading into the wilderness with her pup Timber.

Melissa Snider is an elementary teacher/librarian who wants to know what you’re reading. Her favorite adventure companions are her two daughters and her husband, who also provide the inspiration for her writing.

With both Adirondack and Rocky Mountain roots, Melissa’s happy place is lakeside with a great book.

Here, above and beyond is close to the heart. www.stjohns.health

Summer 2021 ¤ Teton Family

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SAFETY NOTE!!

SACKS FOR KIDS

(And, Why Kid-Specific Sleeping Bags Are Worth It)

By Amelia Mayer

B

efore having my own children, I thought kid’s sleeping bags were a “luxury item.” Sure, small bags were cute and weighed a little less, but generally served no good purpose (or, so I thought).

Now, after years of packing, hauling, and using sleeping bags for our own kids, I am convinced that kid-specific bags offer the best chance for keeping kids warm. And, if the kids are warm and cozy, then everyone else is bound to get a good night’s rest.

Sure, it’s easy to want to size up to save precious money, but kids who use adult sleeping bags are inevitably going to get cold when mountain temperatures dip at night. So, before purchasing a children’s bag, ask yourself: Where will it be used? and, How much am I willing to spend? Then, consider your kid’s bag an investment in family memories, and know it will be easy to resell.

For kids who don’t like being confined to a sleeping bag, or if

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Teton Family ¤ Summer 2021

you’re looking for the lightest option available for backpacking, try a backcountry quilt. Quilts allow kids to sleep directly on their sleeping pads (which takes some getting used to), and the quilt clips entirely around the pad and the kid. This means, kids stay put on their pad and can open up or cinch down the quilt, depending on conditions. Quilts also serve as a cozy wrap for around the campfire.

And, don’t forget the sleeping pads!

Truly, the key to warmth is actually the sleeping pad that goes under the sleeping bag, as the pad keeps kids off of the cold, wet ground. We particularly love sleeping bags with an integrated pad sleeve so that kids stay put. Most kid’s-specific bags will work with regular adult-width pads, if you don’t want to splurge for a shorter, lighter-weight option.

Photograph by Elise Giordano

Remember, babi es and toddlers need a safe sleeping situatio n when camping so they don’t end up at the bo ttom of a sleeping bag!!

BAGS FOR KIDS AGES 3+

Big Agnes’ Little Red and Wolverine synthetic sleeping bags fit kids up to 53 inches tall (kids size) and 60 inches tall (juniors size), are rated to 15° F, and contain a sleeping pad sleeve. Available at Skinny Skis. Little Red MSRP: $69.95 Wolverine MSRP $89.95

BAGS FOR BABIES AND TODDLERS

The Milk & Honey Co. Down Baby Sleep Sack is incredibly warm when paired with base layers. It’s literally like wearing a sleeveless down comforter! The adjustable snaps allow it to accommodate babies size 3 months to 3T. Available at themilkandhoneyco.com.

MSRP: $165

If weight isn’t an issue, the Big Agnes’ Duster offers a grow-withyour-kid option that accommodates both toddlers and kids up to 66 inches tall. This long-haul investment also has a pad sleeve.

Available at Skinny Skis. MSRP: $109.95

The Morrison Outdoors’ Little Mo 20° Down Sleeping Bag is built specifically for camping with kids ages 6 to 24 months. It is super lightweight and has closed sleeves to keep little hands warm.

Available at morrisonoutdoors.com. MSRP: $159 (A synthetic 40° F version is also available for $84.95 MSRP.) Morrison Outdoors’ Big Mo Sleeping Bag 20° is the same as the Little Mo, but made for kids sizes 2T to 4T. Available at morrisonoutdoors.com. MSRP: $179.95 (It also comes in a synthetic 40° F option for $99.95.)

Kelty’s Callisto synthetic sleeping bag fits kids up to 60 inches tall and is rated to 30° F. This roomy bag is perfect for kids who want space inside to move. Available at Yostmark or Moosely Mountaineering. MSRP: $44.95

BACKCOUNTRY QUILT

Feathered Friends’ Flicker 20 is a grow-with-you down bag.

It’s cinch at the bottom loosens to let kids’ toes hang out, and an additional tie-off accommodates kids shorter than five feet tall. At 25.5 ounces, it weighs half as much as most synthetic bags on the market. Available at featheredfriends.com. MSRP: $299

Enlightened Equipment’s Apex Quilt fits kids up to 60 inches tall. This custom quilt comes with Climashield APEX insulation, which performs better in wet and humid conditions than down, but still packs small. Choose a width and a custom temperature rating (down to 20° F), and allow 4 to 6 weeks for shipping. Available at enlightenedequipment.com. MSRP $180 tf Summer 2021 ¤ Teton Family

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A TALE OF FOUR MURALS

By Tibby Plasse // Photography by José Luis Vílchez

Top: Citizen 33’s mural provides a happy welcome in Driggs.

Bottom: The transformation of the Teton Art Council's building sets it apart from the scenic landscape.

L

ast July, José Luis Vílchez and Cora Rose found themselves in Idaho Falls with a broken-down, multicolored bus trying to devise a plan. One of their social media followers—long-time Teton Valley resident Angela Daft—messaged their Instagram profile explaining that she was right around the corner and they had to come visit Teton Valley, Idaho.

Art We There Yet—a traveling public art experiment— is the brain child of Vílchez, a fine art painter and professional 10

Teton Family ¤ Summer 2021

photographer who grew up in Nicaragua. His work appears in galleries across the United States, China, India, Nicaragua, and Romania. Vílchez champions the colors of his childhood—vibrant and enlivened hues—with a backdrop of third-world poverty.

In his art school days, Vílchez concentrated on transforming rough surfaces by blending in different elements of daily life. Now, he uses his original impulses as he and Rose continue their adventure traveling to twenty-three countries in North, Central, and South

America, where they plan to spend an average of a week to ten days to complete a mural in each community they visit.

In the first year of the journey (most of which was during the pandemic), the pair covered 11,000 miles and visited fourteen states. They completed thirteen community murals, held sixteen workshops, performed countless concerts, and collected over thirty terabytes of footage, photographs, and music recordings.

But their sojourn to Teton Valley was more of a threemonth art residency than a quick stop.

Instead of completing one mural in Driggs, Idaho, the couple took part in four: one at Rise Coffee House, one at Citizen 33 Brewery, one at the Teton Arts Council building, and one in a Driggs Elementary School classroom.

Their “art bombing” couldn’t have come at a better time, while the pandemic was affecting everyone’s daily activities.

Soon, socially-distanced public painting parties and a bright palette of colors showered the Driggs community, enlivening both young and old. Also, Rose, a musician, had the opportunity to perform with local artists Michael Batdorf and Ryan Ptasnik while in town.

“In a year of uncertainty and discomfort, José and Cora brought color, music, and a sense of kindness and optimism to Teton Valley. ... Our mural has brought us so much joy and guarantees us that the sun will keep rising every day.”

– Kisa Koenig, owner, Rise Coffee House

“We connected with so many people, and I was able to perform socially-distanced concerts in the middle of summer,” says Rose. “A personal project for me during this trip is to record one song [called ‘Roamer’] multiple times all across the country.”

Positivity and joy are deeply woven into the theme of the couple’s traveling project and their bus is a direct depiction of their mission.

“We hired my friend from art school to create the art for the bus,” says Vílchez. “We know being a gypsy can sometimes come with a negative connotation … but the bus is both colorful and tasteful, so we’re not dubbed as hippies. The bus’s mural represents my colors, my life with Cora, and my friend’s artwork altogether.”

Vílchez liked the artwork on the bus so much, that he chose to have his murals feature the same color scheme. The cantaloupe and mint shades that weave themselves throughout the Rise mural and the Citizen 33 mural tell the Art We There Yet tale. In an era when shared experiences can be challenging, the happy geometric shapes offer a good reminder that art serves us all the time, in every type of space. The Art Council’s mural (underwritten by an anonymous homeowner in Tributary) has a slightly

Committed to safe, in-person learning with small class sizes

Visit jhclassical.org or call 307-201-5040 to learn more!

Summer 2021 ¤ Teton Family

11

different representation done in coordinated primary colors to reflect the building’s focus on art education.

There’s a fourth secret Art We There Yet mural in the Driggs Elementary School’s Art We There Yet showered dual immersion classroom. the Driggs community with This mural is a world map— socially-distanced, public and a project that particularly painting parties, like the pulled on Vílchez’s heartstrings. one pictured here at Rise He tells the story of being sent Coffee House. to the principal’s office when he was young and looking for Nicaragua on the globe while he was waiting.

“When I found Nicaragua, I couldn’t believe how small my country was compared to the rest of the world. My mind was blown!” says Vílchez. “This sparked my desire to travel.”

The classroom project also evoked a similar response from Rose, as she recollects being a Spanish student in school. “[My teacher’s] classroom was a little sanctuary for us Spanish nerds. It was decorated top to bottom with colorful fiesta banners and trinkets from markets across Central America,” says Rose. “And, a giant floor-to-ceiling map of the world.”

While the couple’s travel plans may change daily to accommodate pandemic restrictions, their intent is still the same—to visit all the countries on their list over a fouryear span. Upon completion of their odyssey, Vílchez and Rose plan to return to Nicaragua to open an art and music school. Follow the duo on Instagram @artwethereyet or on their website at artwethereyet.com. tf

for your

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Teton Family ¤ Summer 2021

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13

Table TALK

PASSION VS. PARTNER

Navigating Love in the Pursuit of Recreation

By Samantha Simma // Photography by Katie Cooney

T

he mountains, valleys, and rivers of our region attract a myriad of individuals from all walks of life due to the recreational opportunities our landscape provides. It’s this shared pursuit of outdoor passions that grants our community a thread of commonality, and the passions we share with those around us cultivate our relationships, both romantic and platonic.

adventures with our partner, due to the diversity of activities available in the area, it’s unlikely we’ll align on each and every one (both in terms of level-of-interest and skill). But, this doesn’t have to be an end-all-be-all for your relationship; rather, it should be viewed as a crucial component to maintaining your individuality within your partnership.

But what happens when you and your partner have passions that differ?

Allison Arthur and Brian Upesleja, of Jackson, own two businesses—Arthur owns Dishing Magazine, while Upesleja operates a local painting and contracting business. From opposite ends of the

While we all aim for a sense of fulfillment by sharing our outdoor 14

Teton Family ¤ Summer 2021

country (Arthur is from South Carolina and Upesleja’s from Alaska), the two originally met during an open hockey skate at Snow King Sports & Event Center. This shared interest in hockey makes winters easy for them, with pick-up games and co-ed tournaments dominating their social calendars. The summers, however, provide a seasonal twist for their relationship. When the weather warms, Upesleja would rather be on a boat with a fishing pole, while Arthur’s preference is to be on land, hiking or mountain biking.

Ditch the Equity Mindset Leah Black, as a licensed clinical social worker at Jackson Hole Mental Health, helps her clients overcome such relationship hurdles, and, in doing so, finds that couples in these predicaments ultimately achieve more fulfilling lives, both individually and as a unit. Her first approach is to encourage individuals to get away from the equity mindset.

“The tendency to want everything to be fair is really strong, and that’s a losing proposition,” Black says. “I advise couples to empower their partner to do what they need to feel balanced, and come at it with the attitude of ‘I want you to be happy and get to do the things that you love.’ Things may not be 100 percent even, but if both partners come at it with that attitude, then their own needs get met.”

Arthur and Upesleja, married for twelve years, confront the issue of equitability often due to the time investment required of each of their hobbies—fishing can consume an entire day, while a mountain bike outing might only eat up a few hours. Their solution resides on both compromise and coordination.

“As the summer goes on, it gets harder to connect,” Arthur admits. “We need to be able to do things as a married couple to stay in tune. So, we’ll plan camping trips where I can take the paddle board and he can fish.”

In return, Upesleja will hop on a mountain bike once or twice a year. But when the itch to do the things they love respectively intensifies, they’ll coordinate schedules to spend some time apart.

Arthur travels for work periodically, so they’ll plan a weekend together before her departure, and then Upesleja will plan on fishing while she’s away.

“It’s key that you both get to do something you enjoy,” says Upesleja. “So, you’re not just dragging each other along—down the river or up Munger Mountain.”

Share Your Slice of the Pie Another tactic Black suggests is to conceptualize a life-balance pie chart, dividing the chart into the areas of life that require your time and attention.

“Maybe you have a slice of your pie that’s your role as a spouse, and then a slice for recreation, a work slice, and maybe even a spiritual slice,” says Black.

Katie Cooney (far right), says, In the instances where a couple have different recreational pursuits, it’s important to separate the recreation and relationship slices of life. In that vein, when you’re

“Spending time with other partners in your life, whether it’s a best friend or group of people, can be just as fulfilling.” Her partner Nick Sheahan (left photo) spends some solo time on the water.

Summer 2021 ¤ Teton Family

15

participating in a recreational activity that’s more intrinsically fulfilling for your partner than yourself, frame your mindset to think of that time as an investment in your relationship, rather than recreation.

“Sometimes, he needs to just go for a ride on his own to get better exercise and not feel like he’s slowing down to wait for me,” says Cooney.

“I’ve learned that one backpacking trip will keep me fueled for the whole year. When we take time to do some things separately, then we are both happier and more present when we spend time together.”

“If I go downhill skiing with my husband because it’s what he really loves to do [while I don’t really enjoy downhill skiing], I can view it as, ‘This is time that I’m devoting to improving our relationship and being a good partner,’” says Black.

“This feels much more satisfying.”

Celebrate Your Differences Katie Cooney and Nick Sheahan, her partner of nearly six years, experienced the strain of their differing interests when they moved to Teton Valley, Idaho.

Cooney is a photographer and artist, while Sheahan is a retail buyer for Jackson Hole Mountain Resort. Sheahan was the first to migrate west, while Cooney finished up school. When they were reunited (after having a long-distance relationship) Cooney recalls, “We were overly attached at the hip and trying to do everything together, not nurturing our individual interests.”

Both active and artistic, their activities of choice differ in the following ways: Cooney is an avid hiker, backpacker, gardener, and artist; Sheahan enjoys hunting, fly fishing, and woodworking.

While they both enjoy mountain biking, Cooney admits that their skill level creates a divide, with Sheahan being more advanced.

Of course, Cooney reminds us that it’s worth finding friends outside of our intimate relationships to share our interests with.

“Spending time with other partners in your life, whether it’s a best friend or group of people, can be just as fulfilling and important as the time spent with your partner,” she says, noting that being able to separate your interests in a healthy and positive way makes you avoid feelings of bitterness and, ultimately, makes you happier inside and outside your relationship.

Black explains that our personalities and recreational interests are very much intertwined. Personalities often determine the recreational pursuits we’re interested in, making the person we love very much a product of their outdoor passions.

So, before you balk at your differences, she points out, “Differences in recreational interests can keep your relationships interesting. When your partner is very passionate about something, it can be a very attractive quality. Even if you don’t appreciate their activity, often you can appreciate their passion, motivation, and expertise in the sport.” tf

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Teton Family ¤ Summer 2021

555 E. Broadway, Suite 108 whfcjackson.com

Slow HOME

THE NO-SHAME GAME Body Positivity Starts at Home

By Melissa Snider

T

ake a moment and think about a loved one. When you consider this partner, child, parent, or friend, what comes to mind first?

Chances are, you didn’t think about the person’s weight.

Yet, surprisingly, children as young as three years old start to perceive and judge body sizes and shapes—either positively or negatively—based on messages they receive from family members.

It’s easy to blame the media for flooding children and teens with images of “ideal” bodies, but the truth is, body positivity, for oneself and also for others, begins close to home.

Start With Self A little self-reflection goes a long way when it comes to many aspects of parenting. Jackson-based clinical psychologist Sadie Monaghan Ph.D. encourages parents to think about their relationship with food, both now and early on in their lives. As a kid, were you offered second helpings or told that you didn’t need the calories?

Did your parents allow sugar in the house or did you sneak to a

neighbor’s house to get a sweet treat?

Monaghan suggests we help kids learn to trust their bodies to regulate their food intake by following natural hunger cues. But as a parent, fostering healthy eating habits is only part of the equation.

Curbing negative self-talk is another important step.

“Don’t engage in behaviors that send a message to kids that they need to feel bad about themselves,” says Monaghan. “And, don’t body-shame other people.”

Ever-perceptive children easily pick up on parents’ insecurities, whether its hiding parts of your body that you don’t like or making comments about needing to lose a few pounds.

“All people have body vulnerabilities, and instead of judging that, we want to have compassion, care, and openness,” says Nicole Rue Psy.D., clinical psychologist and board member for the Jacksonbased organization Girls Actively Participating (GAP). “No one is doing it the wrong way; we’re all doing the best we can.”

Summer 2021 ¤ Teton Family

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In fact, a focus on perfection can contribute to low self-confidence, according to GAP’s executive director, Elly Garrett. She says girls especially are aware of their bodies at an early age. Garrett mentions to start planting the seeds of “self-love, community-building, connection, and communication” early on in elementary-aged girls to lead them away from sometimes inevitable comparisons and selfjudgement that can happen in their quest for “perfection.”

Parents can model these behaviors alongside their kids. “Put the focus on doing things that feel good; moving in ways that make you feel comfortable in your body,” says Monaghan. “Actively reduce stress, and eat enough [food] for the amount of activity you have in your life.”

Foster Critical Conversations Small towns are not immune to eating disorders. In fact, based on Rue’s clinical experience, she estimates Jackson teens struggle with eating disorders in numbers as large as three times the national average. Some of this may stem from our unique population of active individuals combined with a national diet culture, explains Monaghan. “It gets crystalized when you’re in a small community like ours,” she says.

both sons and daughters, as eating disorders can sometimes go undiagnosed in men and boys.

“It’s important that we don’t leave out men and boys in these conversations,” says Rue. “Just because it’s less pronounced in public discourse, it’s very present in the ways that imagery can be internalized.”

Rather than swimming upstream against a strong current of media messages, dive in and help kids and teens interpret the messages they’re hearing. Also, try to understand the emotional feedback they’re getting from the media they consume. Rue and Garrett say we can teach kids to process information by asking questions like: What are you feeling when you look at this picture?

Why do you follow this person on Instagram? and What do you like about this image, video, or show?

Monaghan also recommends harnessing the recent explosion of “body positivity” in the media. “We need to normalize [the fact that] people can be the same height and all be healthy at different weights,” she says. “Bodies have a range.”

Rue educates families about the big difference between disordered eating and eating disorders, noting that most people have “disordered eating practices,” like emotional eating or restrictive dietary choices that aren’t nutritionally mandated. Eating disorders, on the other hand, become a pattern used multiple times a month as a regulatory tool, alongside an unhealthy fixation on physical appearance.

If you notice problematic behaviors in your child, like very restrictive eating, extreme mood swings, or an unhealthy drop in weight, it’s important to seek help immediately, as research shows that early intervention is critical to recovery. Also, Monaghan reminds parents to keep an open dialogue about food, with

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Parents can be intentional about consuming media with more inclusive representations, as well. This includes magazines and catalogs, in addition to television shows, and movies that depict different types of bodies, racial diversity, and gender expression.

Share these outlets with your children and teens and point out stereotyping, shaming, and unrealistic media messages when you come across them.

Cultivating Confidence We love others and ourselves because of who we are, not how we look. Rather than connecting value to physical appearance, Rue says we need to shift our perception of beauty so that “it’s not bodybased, as much as it is capacity-based.”

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Monaghan points out the connection between body positivity and attitudes toward sex and sexuality in our culture. “If girls and boys believe that their only value is in their body, and their body has to look a certain way to be valued, then they’re going to tend towards behaviors that make them feel more desirable,” she says.

Parents should guide their children to look beyond physical appearance, says Garrett. “Be accepting of your kids; hold space with empathy. Really help them discover who they are and who they want to be.”

Men, women, kids, and teens all receive media messages that are targeted and can lead to misperceptions of what’s ideal. Boys may view extremely muscular bodies as the ideal, whereas girls may think that being tall and lean is best. Parents can help by not putting unrealistic expectations on their own children and encouraging all expressions of gender, not just the traditional male and female roles.

Working to connect with each other around the content of our character is one way to bypass some of the unavoidable societal pressures to look and behave in certain ways. Rue says young people are “not only suffering because of the unattainable way that beauty is defined, but because they’re being defined by their beauty.”

In a world that sometimes reduces us to our perfect profile picture, we can and should model self-love. By living lives centered on what really matters, parents can give their kids the gift of confidence and positivity, and then remind them to pass it on. tf

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BODY POSITIVITY RESOURCES

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thebodypositive.org provides training materials for individuals, treatment providers, and educators aimed to help people “listen to their bodies, learn, and thrive.”

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Girls Actively Participating (GAP!), gapjh.org, offers programs for grades three and up, both in Jackson and Teton Valley. GAP! promotes the success of girls through education, self-discovery, and community building.

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The website Health at Every Size (haescommunity.com) celebrates body diversity through pledges, resources, and motivational speakers.

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amightygirl.com hosts an online collection of books, toys, and movies for “smart, confident, and courageous girls.”

Check out their book list on body image and self-esteem.

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screenagersmovie.com provides resources, books, and podcasts for tweens, teens, and parents on social media, video gaming, addiction, and healthy practices.

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Wellness WIRED

SURVIVING PMS It's Not Just “Part of Life”

Written and Photographed by Shannon Corsi

G

rowing up, I frequently had to stay home sick with period pain. I experienced pain shooting up my back, depression, cramps so bad I felt like my abdomen was going to turn inside out, and being unable to eat. I wondered, “Am I going to feel like this forever?” I googled “How long do women have periods for?” and was horrified with the results. I was in for this for the next 40-odd years of my life.

“It’s just part of being a woman,” I would hear. Truly, unfair.

As it turns out, period pain isn't just “part of being a woman,” nor is it as normal as we’ve been led to believe.

This sentiment echoed throughout my interviews with healthcare professionals as they informed me that most symptoms are treatable.

“Period pain is not normal. It's a sign that our systems are out of balance, and 20

Teton Family ¤ Summer 2021

our body is asking for help,” says Victor-based Monica Grohne, CEO of Marea Wellness, a supplement company that focuses on alleviating period pain. “When we're sick, we have symptoms. ... It's the same thing when we have menstrual symptoms or [other] symptoms related to our cycle. Our bodies are saying, ‘Please help me. I need something you're not giving me.’”

In the wake of a journey to find the root of her own PMS symptoms—one that placed her on an extensive list of supplements—Grohne aimed to create an easier solution. She built an advisory board of medical professionals, and with their input, created Marea, a convenient multivitamin made for women like herself with chaotic PMS symptoms. Marea combines fifteen essential nutrients into a relief-giving, easyto-manage multivitamin.

Dr. Giovannina Anthony, MD, has practiced in Jackson as an OB-GYN for sixteen years and explains that period discomfort can be caused by premenstrual syndrome (PMS) or another diagnosis called premenstrual dysphoric disorder (PMDD).

“Premenstrual syndrome includes various symptoms such as bloating, water retention, mood swings, irritability, and cramps.

But, there is also something called premenstrual dysphoric

disorder,” she says. “I try to separate out PMS from PMDD because I think they can be mutually exclusive, as PMS is not just the mood part. It can be all of the other symptoms I mention, too.”

Dr. Anthony notes that while each patient’s tolerance is different, when a woman brings up PMS (or PMDD symptoms), it’s typically enough merit to address them, especially if the symptoms are interfering with her relationships at home or with work colleagues.

“If someone has this self-perception of ‘Gosh, you know, this particular time in my cycle comes and I don't feel good. I'm really unhappy. I lash out at people I love. I sometimes don't even realize it's happening,’ then that merits some sort of treatment approach, even if it is as conservative and simple as increasing exercise or creating a stress management program,” says Dr. Anthony.

When looking for the basis of hormonal imbalances, it is rarely a single issue. Imbalances can be caused by a laundry list of things, from genetics to air quality to stress.

Victor-based Monica Grohne And, some of the straightforward created a supplement company evidence-based, at-home treatments after experiencing PMS. for these symptoms are regular exercise and a solid stress management program.

Still, Dr. Anthony explains that if patients are regularly exercising and doing everything they can, but it’s still not helping their symptoms, she can put them on hormonal contraception that suppresses their cycle completely and see if that alleviates things.

“If you can suppress a [woman’s] cycle, you may see that she might not have a cycle-related disorder, after all, ” she says.

A second conventional option that works well for patients with PMS and PMDD is prescribing a selective serotonin re-uptake

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inhibitor (SSRI). Dr. Anthony and nutritional supplements can all notes the stigma surrounding help alleviate menstrual symptoms.

SSRI’s, but mentions that there’s an option to only take them cyclically.

Our endocrine systems are complicated and change throughout life’s phases, notes Dr. McKenzie Steiner, NMD, a naturopath based in Teton Valley, Idaho. “From the teenage years to menopause, we see changes in hormones and lifestyle. It can be difficult to pinpoint what is causing hormonal disruption, and often it takes an individualized holistic approach to find what works.”

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Dr. Steiner mentions that hormones change over a person’s lifetime. Patients in perimenopause often experience different symptoms than those who just started menstruating. Genetics can play a significant role as well. Women with thyroid issues or autoimmune issues, or those who have endometriosis can experience heightened PMS symptoms.

“I use questionnaires to ask people about their daily lifestyles,” says Dr. Steiner, pointing out that it helps her narrow down the culprit.

“If they have some sort of natural hormonal imbalance, we look at that genetic component. It’s a process of separating things out from their environment. … Are things happening to them from an outside source or happening internally?”

Both Grohne and Dr. Steiner reference a similar core list of components that dictate an individual's hormone health. These include genetics, endocrine disruptors, air quality, stress, nutrition, and lifestyle.

“Our hormones are regulated within our endocrine system. We have to build and maintain a healthy endocrine system for our hormones to remain balanced,” explains Grohne. “Things like

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Endocrine disruptors refer to things in our environment which we are all exposed to, but some people have more sensitivity to them. Plastics, air toxins, pesticides on food, preservatives found in personal care items, or chemicals in our cleaning products can all have an effect on our endocrine health.

Learning through Experience

Nutrition is another essential lifestyle component that can help balance your cycle. Grohne notes that inflammation can be caused by food sensitivities, and that same inflammation can also exasperate PMS symptoms. Eating a balanced diet—and one that is specifically tolerated by your system—can help curb inflammation. Dr. Steiner explains that red meat, dairy, fatty acids, refined carbohydrates, and alcohol can all throw your hormones out of whack. For some, taking supplements may help provide our body with the essential micronutrients it needs.

Your body can also give you clues to what's going on, if you tune in and notice. “If your cycles are super long and your period is super light, that's indicative of an imbalance with your progesterone to estrogen,” says Dr. Steiner. “It's a ratio between the two—estrogen and progesterone—that may be affecting things.”

Both Grohne and Dr. Steiner stress that you don’t have to “just deal” with any kind of imbalance. Small lifestyle steps, as well as consulting a physician, can lead to a significant reduction of PMS symptoms.

At the end of the day, PMS symptoms aren’t simply part of being a woman. PMS is a nuanced set of symptoms that can point to different root causes in each woman. With a wide variety of effective resources out there for helping manage these symptoms, there’s no reason to accept the chaos as simply part of life. tf

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FAMILY

In

SEASON

SAVING SUMMER, ONE PEACH AT A TIME

By Jeannette Boner // Illustrations by Julie Millard

G

rowing up in the bowels of Pittsburgh, Pennsylvania, my father was an organic gardener before infomercials started pushing compost receptacles in between Sunday morning news shows. My mother incorporated slow food practices long before “slow food” became the phrase that redefined a return to the heart of sustainable, homegrown, and handpicked foods. I’m bragging a bit, but my grandfather reminds us that if everyone knew how to grow a zucchini in a Victory Garden, no one would go hungry.

So, growing up, my summers were filled with canning jars, Squeeze-O machines, and the five gallon buckets we used to harvest “at the farm,” a community rent-a-plot just outside the city.

Tomatoes became sauce, berries became jams and jellies, and beans, corn, and beets became staples around the winter supper table and, of course, all the cabbage became sauerkraut.

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But it was the peaches that always seemed to shine the brightest from the top of our fruit cellar’s shelves.

The bottled-up sunshine captured the sweet taste of summer that only a peach could. To open one of these jars mid-February, when winter was wearing on cold bones, was always a good reminder of softer days ahead.

Kerr skills, you stumble upon the secrets that separate the survivalists from the artists through the tried-andtrue teacher called “practice.”

Canning is a pretty straightforward deal: just boil, peel, cut, and process. But when you grow up with a penchant to brag (to your mom) about your Ball and

Floating fruit? I can help.

Cloudy cans after processing? Yep, been there.

Darkened fruit after a month on the shelf? Total bummer.

Fuzzy jar rims? Oh God, pitch it! You have bigger problems.

A NOTE FROM THE AUTHOR: I adapted this recipe from the Ball Blue Book Guide to Preserving with added steps specific to processing sweet Rocky Mountain peaches at

1.

2.

3.

4.

5.

6.

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Fill two large canning pots with water and bring each to a rolling boil. One pot will be for sterilizing your jars, the other for blanching and peeling your peaches.

Sterilize 12 jars, lids, and rings, rotating them through the boiling water for 10 minutes at a time. Place on a clean towel. (Alternately, you can put the jars in the dishwasher on the “sterilize” setting and keep them hot inside until you’re ready to use them.)

Fill a large bowl with a ratio of 1:2 lemon juice and water (i.e. 2 tablespoons of juice to 4 tablespoons of water).

In a medium saucepan, heat water and dissolve sugar to make a simple syrup.

Fill a large bowl with cold water. Add a tray or two of ice cubes.

(As the ice melts, refresh it with more.)

Dip each peach into a hot bath for 30 seconds, spoon it out, and place it into the cold bath.

Teton Family ¤ Summer 2021

high altitude. Enjoy them straight-up, over oatmeal or cottage cheese, in a smoothie, or use them to make a peach pie or cobbler.

7.

Peel the peaches, half or quarter them, and place them in the bowl with the lemon water. Turn peaches into the lemon bath.

8. Repeat the peeling process until your bowl is full, and then sprinkle the fruit with Fruit Fresh, if using.

9. Pack peaches in prepared jars. Pour the syrup into the jars, just up to the shoulder (leaving 1/4- to 1/2-inch headspace).

10. Wipe the rims clean of any fruit or syrup. Affix jar lids and bands loosely to prepared jars. Place jars into a boiling water bath to cover completely.

11. Start the timer when the water comes back up to a boil. Boil quarts for 35 minutes and pints for 30 minutes to comply with processing times at 6,000 feet elevation.

12. Carefully remove jars with lifter tongs and allow them to cool.

Listen for the sweet sound of popping to assure your jars are sealed for storage. Any unsealed jars (the center of the lid will not be compressed) should be stored in the fridge and eaten right away.

Selecting Your Peaches Let’s talk about choosing your peach variety—the pallet from which you will work. Living in the Rocky Mountain West offers a surprisingly unique varietal cornucopia, despite the early snows and late melts indicative of the high-alpine region.

While Georgia may be the self-proclaimed “Peach State” and South Carolina and California take turns as the number one producers, Utah—number fourteen among the states for peach production—offers beautiful varieties that hold their reds and oranges throughout the canning process. Since Utah is not a top producer, farmers don’t long-haul their peaches. This allows the fruit to ripen on the tree and gives consumers a product that has traveled for only a few hours, rather than several days.

Last summer, I bought a variety of peaches from our local farmers’ market, as well as from regional farm stands, like Woods Gardens in Fremont County, Idaho, (facebook.com/woodsgardens). Utah’s Regina

peach and Glohaven peach were the first to hit the markets around the Fourth of July. I was obsessed with the Red Haven peach, a beautiful early-season fruit that my kids consumed faster than I could get fruit into jars. For those who tend to procrastinate, the O'Henrys arrive typically around Labor Day. In each case, these free-stone peaches (“free-stone” refers to the seed in the center of the peach) have a seed that pulls easily from the center of the fruit, as opposed to the clingstone which, as the name states, makes for a messy affair.

Pre-ordering from your favorite farmer will ensure you secure your desired amount and variety of peaches. (When the pandemic hit, canning gained a new kind of popularity. People finally had the time to learn how to can. This was the first season in memory that I felt competition for fruit and jars.)

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Teton Family ¤ Summer 2021

PRO TIP: When you buy a bushel of peaches, unstack the fruit when you get home. That way, the fruit won’t bruise as it continues to ripen. And never can an unripe peach!

FUN FACT: Peach varieties vary in sweetness and firmness. The Glohaven is a firm peach, while the Red Haven offers a softer, meltin-your-mouth texture. Like most family lore, deciding which peach is better for pie or for canning is an argument best left to the elders.

Peeling Your Peaches Maintaining the integrity of summer-ripened peaches starts with the peel, so get yourself a big pot of boiling water and an ice bath.

Make sure your pot maintains a good rolling boil, and then dip the peach into the hot bath—for 30 seconds, tops! If you go longer, you’ll start to cook the fruit, creating an outer layer that looks mushy once it’s peeled. While the mush is fine, this fleshy, cooked fruit will easily cloud your jars.

Next, transfer your peach from a hot bath into an ice bath to stop it from cooking and massage the outside skin off of it. (I like to peel the peach over a bowl to catch any extra juice.) Then, to keep the peach halves fresh while I work, I add lemon juice and water at a 1:2 ratio, and drizzle it over the batch. I also add the Ball brand’s Fresh Fruit as an additional antioxidant to safeguard against browning.

(This step is optional.)

PRO TIP: The less time your peeled fruit sits in the open air, the less likely it is to brown. I like to work in batches and refresh the lemon water between each batch. Once I have enough peaches to fill about six quarts for processing, I fill the jars and wipe the rims before screwing down the lids and dropping them into another boiling water bath for processing.

Packing Your Peaches I like the look and ease of a wide-mouth jar. It’s a personal preference, but not always the best choice depending on what you're canning.

Still, peaches are floaters, like pickles and beets, so I eliminate the float by using a jar with a “shoulder.” Packing a shouldered jar with your slices tucked in tight will keep the fruit from floating to the top, once processed.

PRO TIP: I can’t stress this enough—do not fill your jars to the top of the rims! I did this once and had to start the entire process over again because the heat and pressure buildup caused the seal to cave in. I still have the damning photos in a feverish text chain to my mother who calmly told me to start over.

FUN FACT: Processing times for canning vary depending on altitude, so make sure to adjust things for our altitude. This sugary fruit is susceptible to bacteria growth, but a longer processing time keeps the bugs out. If you have a fuzzy jar in February, you probably had a misstep in your processing time. Pitch the fruit; don't try to save any of it. tf

OUR OWN PRIVATE WYDAHO In Defense of Land “Values” On the

FARM

By Molly Absolon // Photography by Bradly J. Boner

I

n the early 2000s, Lynn Bagley, who farms in the southern end of Teton Valley near Victor, Idaho, routinely received calls from speculators eager to buy his land.

“Back during the early boom, they were throwing out big bucks,” Bagley says. “I was definitely tempted, but I like open space too. If I were to drive around and see nothing but subdivisions, I wouldn’t want to be here.

“What happened then is starting to happen now,” he says. “With people wanting to get out of the big cities and taking advantage of the fact that they can work from home, realtors are, once again, trying to find any piece of land they can get their hands on to sell.”

For landowners, the lure of cash can be hard to resist. With less than 90 frost-free days a year, farming and ranching here is hard work that is often not profitable. Bagley thinks a lot of the people who sold out during the last boom didn’t really have a choice. A couple of bad years can send farmers deeply into debt and often the only way out is to sell off a few acres of their property. That has always been the case, but in 2000, land values suddenly skyrocketed, making the option even more lucrative. The going rate

for agricultural land at the time was roughly $1,500 an acre. Then, Teton Springs Golf and Casting Club—the first big development in Teton Valley—launched a scheme to transform 740 acres in the southern end of the valley into an exclusive enclave with 600 residential units, a golf course, tennis courts, a swimming pool, hotel, spa, shops, and restaurants. They listed their lots for as much as a quarter of a million dollars apiece, which obviously made other landowners in the valley take notice. Suddenly the top blew off the real estate market, and everyone was scrambling to get rich quick.

“It was a perfect storm,” says Kathy Rinaldi. Rinaldi was the executive director of Valley Advocates for Responsible Development (VARD) during the boom, and was elected to the Teton County (Idaho) Board of County Commissioners in 2008—right after the market crashed. “Number one, the regulations in Teton County were really loose. Developers could come in and rezone cheaply and easily. Number two, by law in Idaho, there is an annual 3 percent cap on county budget increases. That doesn’t even keep up with inflation. That works for counties that are stagnant or declining, but it’s terrible for counties that are growing. New construction is not under the cap. It brings in a flood of money and resets the budget.”

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Teton County, Idaho, found it hard to say no to the much-needed influx of cash brought in by the development boom. Furthermore, everyone was confident Teton Valley was going to become the next Jackson. Dollar signs became blinders. The Cassandra voices calling for caution were ignored. And, the City of Victor turned into an octopus with weird tentacles reaching out in different directions as property was annexed into city limits. The county added 7,200 platted lots—one for almost every resident—in countless subdivisions dotted around the valley. Some of these subdivisions included infrastructure—roads, water, sewer—others had nothing more than a fancy gate marking a fictional entrance into the community. Then, in August 2007, the market crashed. Overnight, the average home price in the county dropped 45 percent, while land prices fell 70 percent. A lot of people lost a lot of money, but at least for a while it seemed as if agriculture in Teton Valley, Idaho, was safe.

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Unlike Teton Valley, Jackson was relatively immune to the Great Recession. Despite the overall state of the economy in the United States, people with resources continued to be drawn to the region by its proximity to Grand Teton and Yellowstone national parks, the recreational opportunities found in the national forests, the ski resorts, and the growing amenities of Jackson itself. As a result, land and home prices in Jackson Hole never really fell with the 2007 crash.

Furthermore, with 97 percent of Teton County, Wyoming, being public land, there wasn’t enough private land available to fuel the kind of speculation that had occurred in its neighbor to the west. As a result, land values remained relatively stable throughout the recession and have surged to unprecedented levels in recent years. A 226-acre property, formerly known as the Puzzleface Ranch between Jackson and Wilson, was listed in 2019 for $35 million. It's owner purchased the property without the newly-built 16,000-square-foot home just nine years before.

In the past few years, the Jackson effect has stimulated land sales in Idaho, with the pandemic pouring fuel on the fire. Values have risen—although not to the same levels seen in the early 2000s—and inventory has plummeted on both sides of the Tetons. But, Teton Valley, Idaho, realtor Eric Spitzer says this boom feels different.

“Last go-round, a lot of the people I dealt with were investors motivated by the idea that Teton Valley was the next Jackson,” Spitzer says. “Ninety percent of the market was speculative, whereas now the people I am working with are looking to move here.”

Regardless of whether a boom is motivated by speculation or an influx of people, the pressure on agricultural lands remains the same. Large open tracts of farmland add value to an area. They provide habitat for wildlife, they help maintain viewsheds, they minimize crowding, and help preserve an area’s culture and history.

But it’s hard for a landowner to cash in on those values without actually selling his or her property.

Land trusts—the Jackson Hole Land Trust and the Teton Regional Land Trust in Teton Valley, Idaho—use conservation easements to help landowners benefit from some of these intangible values.

For instance, in Teton County, Wyoming, the Jackson Hole Land Trust has protected 9,771 acres of working ag land through conservation easements with ten different operations. These easements allow people to capitalize on the value of their land without having to sell, and for many, this may mean the difference between continuing to ranch or subdividing.

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Teton Family ¤ Summer 2021

Easements have protected thousands of acres of agricultural land on both sides of the Tetons. According to the Teton Regional Land Trust’s website, its efforts have helped preserve 54 miles of riverfront,

5,000 acres of wetlands, and 165 properties, much of that ag land.

“I raise hay for horses,” Bagley says. “I can’t take bales of hay to the farmers’ market.”

Some farmers and ranchers have found other ways to stay in business despite rising land values.

The Lockhart Cattle Company, outside Jackson, established its niche by tapping into the local food movement, offering grassfed beef born, raised, and butchered in Teton County, Wyoming.

Bagley wants people to recognize how important agriculture is to the character of Teton Valley and to, as he says, “think outside the box” to help farmers.

“We looked around at Jackson’s tourism industry,” says Chase Lockhart. “If half of the five million tourists eat hamburgers while they’re here, and if we could sell them a fifth of that hamburger, that’s still a lot of hamburger.”

The local food movement has also helped support a number of small organic farms and ranches in Teton Valley, Idaho, including Cosmic Apple Farm, Full Circle Farm, and Crowfoot J Ranch, as well as several newer operations. These farms rely on communitysupported agriculture programs, restaurants, and farmers’ markets to sell the bulk of their produce and meat. But community-supported agriculture (CSAs) and farmers’ markets don’t work for some of the more traditional farms in the valley.

“I’m not looking for more rules and regulations, but if ag goes away, we know what’s coming,” he says. “We need to do something to make it a viable option.”

Gary Armstrong, the Teton County, Idaho, planning administrator, thinks there is reason to be optimistic about the future of open space in the valley. He has recently had two conservation buyers step in and purchase entire platted subdivisions—one with ten lots, the other with thirty—to transform into wildlife habitat, thereby wiping the subdivisions off the map.

And, Shawn Hill, the executive director of VARD, thinks the new buyers moving into Teton Valley are coming here because they value the small-town feel and open spaces. He believes that shift in attitude will help farming remain a viable alternative, despite rising land prices. tf

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Teton Family ¤ Summer 2021

it's a

PizzA PArty ... on the grill Written and Photographed by Paulette Phlipot

T

he mere mention of a backyard barbeque most likely conjures up images of burgers and hot dogs. But, pizza, another traditional American staple, is steadily working its way onto the open flame. The grill’s ability to provide high heat makes it an optimal vessel for cooking pizza. Plus, grilling pizza outdoors helps keep your kitchen cool on a hot summer day. It’s basically a win-win.

The process doesn’t have to be fancy or complicated. You can use store-bought dough or make your own dough from a variety of flours (even for the gluten-free crowd). Stock up on fresh farmer’s market toppings, such as peppers, radishes, tomatoes, artisanal cheeses (like those from Lark’s Meadow Farms in Rexburg, Idaho), fresh herbs, and fairy tale eggplant (from Canewater Farm in Victor, Idaho).

These additions add color, flavor and, of course, nutrition to your next backyard party.

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34

Teton Family ¤ Summer 2021

SourdOUgh pizza biAncA

with ricotta, radish, and thyme Makes 4 medium pizzas

—

A nutritious sourdough crust provides a hearty base for this summery pizza topped with fresh ricotta, farmer’s market radishes, and thyme.

Just make sure to feed your starter the night before so you have enough to form the dough.

— FOR THE CRUST 1 ¼ cups all-purpose (or 00) bread flour

¼ cup whole wheat flour

1 teaspoon salt 1 ½ cups sourdough starter (make your own or purchase from inseasonjh.com)

2 tablespoons olive oil FOR THE TOPPINGS

Olive oil (Use a really good one!)

Ricotta Red pepper flakes Radishes Fresh thyme Lemon zest

1. Combine dry ingredients in a mixing bowl.

2. Add starter and mix with a dough whisk (if you have one). When dough becomes set, mix with your hands. (You may need to add a little flour or water a to get a good consistency, but you don’t want the dough to stick to your hands).

3. Add olive oil and continue mixing and kneading for several minutes.

4. Form the dough into four balls. Place the balls into oiled bowls, cover in plastic, and let them sit at room temperature to rise (approximately 1 1/2 to 2 hours, if it’s warm).

5. Once the dough has doubled in size, stretch each ball to form a circle (or roll it with a rolling pin to desired thinness).

6. Brush one side of the dough with olive oil and place that side onto the heated grill grate or onto a heated pizza stone on the grill. Grill your dough to “crust perfection” (see above).

7. Remove the crust from the grill, drizzle it on olive oil; add ricotta and a sprinkle of red pepper flakes.

Place it back on the grill to cook.

8. Once done, top with sliced radish, fresh thyme, lemon zest, and another drizzle of oil. * Crust recipe adapted from breadtopia.com.

Summer 2021 ¤ Teton Family

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Cornmeal crust pizza with pesto, prosciutto, and arugula

Makes 4 medium pizzas

— A cornmeal-crusted pizza reminds me of eating polenta without all the heft. Paired with pesto, prosciutto, and arugula, it’s bound to be a party favorite.

— FOR THE CRUST

1 ½ cup cornmeal 1 ½ cups all-purpose (or 00) flour 1 package active dry yeast (2 ¼ teaspoons) ½ teaspoon salt 1 cup warm water 2 tablespoons olive oil cornmeal, for sprinkling FOR THE TOPPINGS

36

Teton Family ¤ Summer 2021

Pesto (check out Chasing Paradise’s pesto at the farmer’s market) Feta Mozzarella cheese Prosciutto (imported) Arugula Balsamic vinegar

1. Combine the flour, yeast, and salt in a mixing bowl. Add warm water and olive oil. Mix to combine all ingredients (an electric mixer works great here).

2. Stir in the cornmeal using a wooden spoon.

3. Place the dough onto a lightly floured surface.

Knead for about 8 minutes until the dough is smooth and elastic and begins to feel stiff.

4. Divide the dough into four balls. Cover and let rest for 10 minutes.

5. Dust a flat surface with cornmeal. Roll out each piece of dough until it’s about 1/4-inch thick, pinch around the sides, and prick with a fork several times.

6. Place the dough onto a hot oiled grill and cook until the bottom is set with grill marks.

Flip it over and grill for another minute.

Remove from heat.

7. Top crust with pesto, feta and mozzarella cheeses, and prosciutto, then cook for an additional 2 to 3 minutes or until the cheese is melted and the crust is golden brown.

8. Once cooked, top with arugula and drizzle with balsamic vinegar. * Crust recipe adapted from grouprecipes.com.

INSPIRE. CREATE. EDUCATE.

Crust Perfection If you’re a grilled pizza newbie, you may be wondering, “Doesn’t the pizza just fall through the grates?”

A few tricks will help prevent this from happening. First, stretch or roll your dough to its desired shape and size, then brush it with olive oil. The oiled side will be put on the grill grate. Next, carefully place the dough onto the grates and grill it for about two minutes.

After that, the dough should be lightly browned and firm enough to flip. (Tongs work great for flipping!) Once both sides are “precooked,” remove your crust from the heat and transfer it to a pizza paddle or cutting board and add the sauce and toppings. Place the pizza back onto the grill, close the lid, and grill your masterpiece for two to three more minutes or until the cheese has melted and the bottom of the crust is crisp and slightly blackened. (You may need to lower the temperature if your crust is beginning to burn.)

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If you do end up sacrificing your first couple of crusts to the pizza gods, don’t despair—the learning curve is quick. If you prefer, you can always cheat and put your dough on a pizza stone placed on top of the grates. Just be sure to heat the stone first.

Prep Like a Pro The more practice you have with grilling pizza, the faster you will get and the easier it will become. If you are like me and prefer to prepare things before your guests arrive, partially grill the crusts ahead of time.

Just make sure to place each crust on a rack to cool, so that it does not get soggy. (It’s best to use crusts within the hour.) And, as always, have the table set, cold drinks on hand, and a big green salad ready to go so that you can eat the pizza right after it comes off of the grill.

Pizza pros prefer using 00 flour over unbleached all-purpose flour due to its extremely fine texture. The 00 flour does, indeed, create flavorful results, as adding cornmeal yields a crunchier crust, and using cassava flour pleases the gluten-free crowd. Different types of flour create completely different results and endless options for creativity on the grill.

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Note:

CAssAvA Crust Pizza margherita Gluten-free guests will love this traditional margherita pizza on a crust they can eat! Pre-bake the cassava crusts in the oven ahead of time so they will be party-ready.

— FOR THE CRUST

1 ½ cups cassava flour 1 cup arrowroot 2 teaspoons sea salt 1 teaspoon onion powder 1 teaspoon garlic powder 2 eggs ½ cup olive oil, plus more for oiling the dough 1 cup water FOR THE TOPPINGS

38

Tomato sauce Fresh mozzarella Fresh tomatoes Fresh basil Sea salt Fresh ground pepper

Teton Family ¤ Summer 2021

1. Preheat your oven to 425°F. Line two baking sheets with parchment paper.

2. Mix cassava flour, arrowroot, sea salt, onion, and garlic in a medium mixing bowl.

3. Add the wet ingredients and mix well. Let the dough sit for a few minutes to firm up.

4. Divide the dough into four pieces by wetting your hands and forming each piece into a round ball (if the dough is sticking to your hands, put a little olive oil on your hands).

Add more cassava flour—a little at a time—if it seems too wet to work with.

5. Place two pieces of dough onto one parchment-lined baking sheet and the other two onto another. Press each ball down to form about a 5-inch circle. Bake for 10 minutes.

6. Remove dough from the oven, top with tomato sauce, fresh mozzarella, and fresh tomatoes. Place pizza directly onto the grates of a hot grill for about 2 to 3 minutes or until the cheese is melted and the crust is brown.

7. Remove from heat and top with torn basil leaves, sea salt, and fresh ground pepper to taste. * Crust recipe adapted from mommypotamus.com.

We like to make a sa uce using Bionatura e (available tomato paste at Whole Foods or Barrels an d Bins) se asoned with salt, pep Italian sea per, fresh garlic, soning, an d fennel seed (opti onal).

Firing Tips Every grill is different, so firing times will vary depending on your grill.

Be sure to keep an eye on the heat, especially if your crust is super thin. You may have to turn down your grill to find its “sweet spot.”

1.

Be sure the grill is heated high enough (for best results, heat your grill to 450°F).

2.

Lightly coat the grates with olive oil before placing the dough on top.

3.

It’s easiest to work with small, thin crusts.

4.

Make sure your cheese and all other toppings are ready before you start grilling.

5.

Less is more! When topping the pizza, do not add too much sauce or too many toppings. tf

Summer 2021 ¤ Teton Family

39

OUR SUMMER (A Tale of Three Family Adventures)

40

Teton Family ¤ Summer 2021

COVID BREAK W

e weren’t quite sure last summer was even going to happen. Gone were the daydreams of sharing beach time with extended family or jetting off to an exotic destination to experience something other than mountain culture. Yet, for a brief moment in time, it seemed like COVID let its guard down, as mountain families moved outside and into the sun, making it harder for the virus to spread. We stayed diligent as a community and looked out for each other, while ultimately determining to make the summer—full of all its memory-invoking activities—as normal as we possibly could.

What happened in the making of normal resulted in way less planning, much more spontaneity, and, for some, the forming of deeper connections. We concentrated less on all the memory-making details and reveled more in that fact that we made better traditions out of less-elaborate plans.

Here are some of our stories …

Summer 2021 ¤ Teton Family

41

1

LOTTERY SEASON

by Deb Barracato

A

s a shy girl ordinarily anxious in unfamiliar situations, I experienced the full magic of summer camp and the possibility of personal reinvention. That lakeside bubble of rustic cabins and instant friends connected by childish shenanigans and midnight pinkie swears inspired me to show up as the gregarious person I imagined. Summer after summer, those weeks away from “real life” whittled at my self-consciousness and eventually helped shape a reasonably confident teenager.

Rick Kincaid (on the oars), his wife, Wendy, their sons Julien (left) and Henry (middle), and friend Tess Schooley (right) make their way down the Main Salmon River, followed by a boat filled with friends (top).

MAIN SALMON RIVER

Deb’s son, Nathan Cyr, completed most of the float in his inflatable kayak, but family friend Lynda Schaller, a longtime river guide, let him test his skill at rowing her raft (bottom).

Rick Kincaid and his son Henry man the grill on the night their family was scheduled for backcountry cooking (facing page).

42

Teton Family ¤ Summer 2021

BOISE

As a middle-aged “trending introvert,” I still crave immersive experiences that pull me away from my everyday reality and smooth out the fraught edges of life. A week floating the Main Salmon River last August with my son, Nathan, old friends, and “instant friends” provided respite from a world jumbled

by COVID-19. Like so many, I felt the effects of prolonged isolation and the stress of lingering uncertainty.

Just one day on the river eased the tension of the previous five months—which isn’t to say we threw caution to the wind. We enforced strict handwashing protocols. We limited the number of people in the mesh-sided kitchen tent. We positioned our camp chairs and sleeping pads in family clumps. We wore masks when we couldn’t avoid prolonged close contact or other river groups.

But we shared meals and played games and socialized in a way I had taken for granted before COVID. I had forgotten

Colleen one night near the end of the trip in a rush of camp love (likely unleashed by the particularly tasty adult beverages she had served). “Aren’t we your only ‘river people’?” she asked with a wry chuckle. “Well, yes,” I admitted, “but even if I had others, you’d still be my favorites!”

how good it could be to just hang out.

After unloading the boats in camp each day during the blazing heat of early afternoon, we would assemble under whatever scrap of shade we could find to literally “while away the time.”

The little kids played in the sand at the river’s edge, while the teenage boys postured over bocce and endless replays of their runs through the rapids. Once the sun moved far enough west for the mountains to cast a comforting shadow on the beach, we would all re-emerge from our makeshift cocoons to prep camp for the evening. The day’s appointed cooks set out snacks and went to work assembling dinner while the rest of us readied our patch of sand for the night or gathered around the firepan, laughing at newly minted inside jokes and trying to one-up each other with our creative cocktails. At home I grappled with pandemic-imposed monotony, but the steady pace of days on the river invigorated me.

“You’re my favorite river peops!” I told my "instant friend"

And it’s true. Just like with the friends I made at summer camp all those years ago or the many familiar strangers I’ve connected with along the international backpacking trail, for me, sharing adventure creates an effusive sense of tribe.

It’s lottery season as I write this, and if I win one of the rare and precious permits, my “peops” will get first dibs on the trip. I’ve been busy visualizing myself on the water in an effort to manifest positive results. As self-proclaimed “river people” without a boat, Nathan and I need the “golden ticket” permit to guarantee our trip this coming summer. Or magnanimous friends who love us back. tf

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43

PERCEPTION OF MOTION

2

by P.M. Fadden

W

orking from a campsite restroom, alone in the cold, dark desert, lends perspective to a dawn. But that’s the taxing triumph of this particular family trip.

Our crew consisted of myself (Paul), my wife Maria, and our five-year-old, Luna. Hazed by prior months of isolation, our wee tribe longed for normalcy, so we hatched a plan with an elemental purpose: propulsion. No more, no less, and no frills. Each of us prepared a small pack; we all piled aboard a battered but trusty truck nicknamed “Jill-a-Boo;” and Luna dictated the soundtrack.

We may have aimed east-ish but there was no real direction. What mattered most was to obtain a sense of movement. Every mile put behind us only made us want two more. Until finally, after twenty-six bathroom stops, ninety-seven singalongs, and about 500 miles, the Black Hills of South Dakota rose to claim a tranquil skyline.

Outside, the wind picked up, the sun sank, and the land lit up. Part of me wished that the rolling Loop Road (the Badlands Loop State Scenic Byway) never ended. Contented silence filled Jilla-Boo, even Luna felt its peace. Said simply, it was color alive in open space—and it painted a pathway straight to a quirky town called Wall.

An eddy in the stream of time, what struck me upon entering Wall, South Dakota, is the obvious ingenuity behind its survival. It’s a tiny town built around a famous drug store. And one glance affirms that Wall Drug—with its handmade pastries and five-cent black coffee—will outlast us all. After all, dodging the perils of modernization must be an easy puzzle after the woolly days of the Old West. Just serve people house-made donuts, and then wait for what comes next.

Next on our list was mighty Mount Rushmore, an icon that’s gone by five different names to date and has fostered a minor league baseball team.

Within the rock itself sleeps an incomplete secret vault once intended to house its nation’s most precious treasures. Yet, standing before its enormity, it was Luna’s wisdom that resonated the most. She studied the faces before her noting plainly that it wasn’t the giant faces that surprised her, but rather the fact that they weren’t smiling.

Though this odyssey includes toiletries in cup holders and sleeping sacks unfurled above four wheels, I still felt like a fraud of van culture. Jill-aBoo is a far cry from the super campervans we found 44

Teton Family ¤ Summer 2021

co-mingling between the expanse of South Dakota and the closer-to-home bustling Yellowstone.

On the way back west, we decided on Yellowstone Lake for the night’s campsite. From its long, empty shore, Maria and I watched Luna splash, while the horizon turned maize to ocher, and pondered why we had chosen this place. (The allure of the world’s first national park is obvious, but to visit required some soul searching, as we knew it would contain a frenzy of people.)

A visit to Grand Prismatic Spring was a childhood dream of my Argentinian wife, Maria. And now, she found herself in its same nation living within easy driving distance of its splendor. Still, she wasn’t the sole spectator making the pilgrimage. Though the hot spring viewing platform was busy, it was the unmasked

The light stroll to Skyline Arch in Arches National Park is an ideal option for admiring the desert at dusk (top).

Luna, Maria, and Paul mingle with the area's original locals at the interactive historic attraction, Moab Giants (bottom left).

Maria’s size lends a perspective to that of Dark Angel in Arches National Park (bottom right).

fellow traveler wearing glittering high heels while wedging her way through onlookers that convinced us of a rueful truth: wondrous as Yellowstone is, that which would move us was hidden elsewhere.

Traveling farther down the road seems an easy enough concept, but rather requires respectable endurance, especially from a young child who only understands the fact that she’s been strapped in the seat of a truck for an awfully long time. That vibe of angst takes a variety of forms and naturally infiltrates the routines of setting up camp and meal prep. It’s a strain which doubled as an opportunity to practice patience, especially for Maria and myself.

In the blink of a sleepless eye, we were transported to the southwestern desert and its all-encompassing feeling of freedom. Each dawn welcomed a day that was literally skillet-hot, while dusk, on the other hand, felt like a plunge into a night so deep that Luna practically slept in Maria’s hip pocket, while I scribbled by torchlight from a public restroom.

Looking back, I’ll joke about my desert office space.

As uncomfortable, improbable, or weird as it was to wake at 4 a.m. to pen a tale from a campground water closet, there is simply no escaping the vibrant beauty of the Utah desert. Its life seeped so far inside of me that later, while unpacking bags and washing dishes, I could still feel its pace.

Make no mistake, once home, we were glad to be back, but we missed the Loop Road all the same.

While Luna indulged in the creature comforts of her bed, she also longed for her sleep sack that served in its place while on the road. Maria easily settled in to read on the deck, with thoughts dwelling on prior views. As for me, I edited from the comfort of my desk chair—polishing words first penned with shivering fingers—an experience which may forever alter my perception of motion. tf

YELLOWSTONE NATIONAL PARK

WA LL , SD MOUNT RUS HMORE

ARCHES NATIONAL PARK

Summer 2021 ¤ Teton Family

45

3 SUNBEAM STANLEY KIRKHAM WILD ROSE

Ida and Hazel Nichols explore the lava-lined pool at Wild Rose Hot Springs (top left), the cascading waterfalls at Kirkham Hot Springs (top right), and test the temperature at Wild Rose Hot Springs (bottom left).

46

Teton Family ¤ Summer 2021

SOAKING IN SOLITUDE

by Emily Nichols

O

ur family was feeling antsy six months into the pandemic.

We didn’t want to hop a plane or visit a place that was congested with people. We needed something outdoors and new. So, my daughters, Ida and Hazel, and I planned a central Idaho hot springs tour. And since Idaho has the most usable natural hot springs in the nation— about 130 soakable pools—that gave us many to choose from.

After a quick search for lodging reservations, we were off and running. We decided to make a home base in Stanley, Idaho, as there are numerous natural hot spring pools in the region, various hotels and guest houses, and abundant camping opportunities.

I booked us at the Sawtooth Hotel for our first night—a fun and funky spot with just a few rooms and an excellent restaurant.

We left Teton Valley late in

the afternoon on a Friday and made our way up the east side of the Idaho National Laboratory site through Arco, heading west through Craters of the Moon National Monument & Preserve.

Our first hot springs stop was just east of Carey, Idaho, on Highway 93. ​ Wild Rose Hot Springs (sometimes called Milford Sweat Hot Springs) is free, but it’s located on private property. The landowner graciously allows the public to use it, so we were careful to be respectful of the space.

Ida and Hazel were excited to explore our first spring. Already wearing their suits under their clothes, they hopped out of the car, grabbed towels, and followed the goat trail down the hill. You cannot see the pools from the parking area, but they are just a short walk away. Excitedly, the girls entered the biggest pool,

where they explored the lava-rock lining. We enjoyed a quick dip in this toasty spot, and then made our way on down the road.

After a good night’s rest in the Sawtooth Hotel (very maskconscientious and clean), we walked down to the Stanley Baking Co. to eat a delicious meal on the deck in the fresh mountain air.

The girls and I made a plan for the day—to drive about an hour to Kirkham Hot Springs, and then return to Stanley to check out some local hot spots in the afternoon.

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Kirkham is one of Idaho’s most famous hot springs, known for its hot waterfall and multiple soaking pools. The Ponderosa Pine Scenic Route (Highway 21) was perfectly paired with our favorite tunes, as we wound along the mountain roads. Once we arrived, we found ample parking and a campground, which gave us the clue that Kirkham was a popular destination. The pools varied in temperature and size and were nestled along the bank of the Payette River near Lowman, Idaho.

Although there were quite a few folks soaking on a Saturday morning, we were able to find multiple pools to explore on our own.

Ida and Hazel were wonderstruck by the cascading hot waterfall showering over the hillside creating perfect pools and smooth spots to slide. The pools bordering the river had breathtaking views and came in varying temperatures, as the cool river water swirled through the rocked-off soaking area. We found everyone we met to be very friendly and conscientious, and we enjoyed the opportunity to safely be around people while basking in nature’s beauty.

My girls sleepily gazed out the window at the trickling light through the pines as we wound our way back to Stanley. We ordered some pizza and sandwiches from Papa Brunees and planned our afternoon soak. Boat Box and Sunbeam Hot Springs were just a few miles out of town along Highway 75. We heard from the locals that Boat Box can only accommodate a few soakers in its single metal cauldron. We found the small parking lot on the banks of the Salmon River already filled with several cars when we arrived.

So, onto the next option we went, just three miles down the road.

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Sunbeam Hot Springs is located in a beautiful canyon in the Salmon-Challis National Forest, has ample parking, and boasts a covered picnic spot perfect for inclement weather. When we arrived in the late afternoon there were around a dozen people soaking in the rock-lined pools along the river. We were warmly welcomed to join and there was plenty of room to stay distant. As time passed, folks gathered their belongings and made their way back to their vehicles on the hillside above, leaving us with our own private hot spring. Each of the pools differed in temperature, depending on their proximity to the hillside’s source of hot water.

As the sun sank in the canyon, rosy-cheeked and pruneyfingered, we begrudgingly made our way out of the pools, dried off, and changed into warm clothes. Back down the canyon we went to Stanley, with the sun setting just beyond the Sawtooth Mountains.

On Sunday morning, we decided to rise early to soak one last time before checking out of our hotel and heading home. We tried Boat Box again, but it was full of early morning soakers, so we found our way back to the empty Sunbeam Hot Springs. The chilly morning air made the dip into the hot pools even more splendid and rewarding. We sat quietly, donned in our winter hats and swimsuits, listening to the rush of the Salmon River and a faint raptor circling nearby. The girls searched for sparkling rocks and tested their patience, slowly building cairns as the steam rose into the sky. tf Summer 2021 ¤ Teton Family

47

By Christina Shepherd McGuire Photography by Ryan Dorgan he word “barbecue” makes me think of summer, Fourth of July, dirty hands and mouths, a full belly, and laughing with friends.

It’s more of an experience than a meal, really, and that’s why the mere mention of smoked meat conjures up so much emotion in certain people. Eating barbecue is a nostalgic food ritual that brings back childhood memories, makes people gather together (boy, do we need that right now), and leaves you feeling satiated by the mere comfort of the food. However, real smoked barbecue meat is not something easily created at home, on-the-fly, without special equipment. The process takes time, patience, and an artistic flair developed from years, or even generations, of focused practice.

Three local families know what it takes to run an iconic barbecue joint, one that creates happiness for the masses. And while each one goes about it in a slightly different fashion—some recipes are decades old, while others are dictated by a more modern palate—the end result draws people in to create new memories in a celebration around food.

48

Teton Family ¤ Summer 2021

Summer 2021 ¤ Teton Family

49

Whitni, Eli, and Brice are proud of the local food, music, and people that make up the Knotty Pine—a Teton Valley icon.

One hundred years ago, the original Knotty Pine building in Victor, Idaho, (which now houses the bar and walk-in beer cooler) was a small eatery and filling station for those heading through Teton Valley on their way to Yellowstone. By 1957, the year the big pine tree was planted on the property, the space was used for lodging tourists, complete with ten cabins and RV hookups. Later, in the 60s, it became a locals’ bar-restaurant that was owned and operated by various people until the current owner, Brice Nelson, bought the business in 1996.

“It was May of 1996, I was 26 years old, and I didn't know what the heck I was doing,” says Nelson. “[The restaurant]

50

Teton Family ¤ Summer 2021

was something attractive for me to buy because it was a place to hang out, not somewhere you just stop in during your vacation.”

The transition wasn’t easy for Nelson back in the 90s, as the existing clientele who deemed him “a hippie” were rough-and-tumble and his new progressive vibe didn’t quite jive with them.

“People would get their ponytails cut off [at the bar]; you couldn't walk in with Birkenstocks; a local guy named Jeff Ingram rode his horse into the bar on its twenty-first birthday, and another guy rode his Harley inside,” says Nelson.

The Knotty Pine served ribs when Nelson took over the restaurant, but the main menu wasn’t really about barbecue at all. So, he started with ribs and brisket, and then in 2006, after a full remodel, complete with the addition of a live music venue, Nelson, and his wife Whitni, finally had the capacity to create his vision of Kansas City-style barbecue—white Wonder Bread and all.

“The response was amazing! We were finally doing things the way I always wanted to,” says Nelson. “Still, we would make menu changes and people would literally flip me off. … The locals have a lot of passion for their favorite things at the Knotty Pine.”

Today, with their outdoor smoker and the couple’s son Eli at the helm of the kitchen, the Pine offers brisket, baby back ribs, pulled pork, sausage, presmoked wings, and whole chicken. They stay true to Kansas City-style barbecue by dry rubbing the meat and using only hickory in the smoker. Nelson claims it’s their attention to the little things that really makes a difference, like how long the rub sits on the meat and the way they use the wood.

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“If it's too smoky, the meat comes out bitter; if it’s not smoky enough, you don't get the right flavor or color,” he explains. “Every little step has a nuance that’s important to the end result, and we are good at respecting the process.”

The Pine sources all their meat regionally from the Pacific Northwest, assuring the freshest quality.

They visit the farmer’s market weekly to buy seasonal vegetables used in their specials. And their famous sides include a choice of French fries, onion rings, mac and cheese, baked beans, coleslaw, mashed potatoes, baked potato, and fresh vegetables.

Nelson admits that, above all, it’s the people at the Pine (like long-time bartender, Adam Towle) and the cultural impact the restaurant has made on the valley that keeps people coming back. It’s the use of local ingredients, the employment of local people (for decades, in some instances), and the cultivation of a live music scene that has made this restaurant a true institution.

“The music scene we created had an enormous impact on the type of people that moved to the valley and have stayed,” says Nelson, “We are really happy with the menu, the music, and the people who work for us. Right now, it's the best it's ever been.”

COME ON DOWN TO THE TETON HABITAT RESTORE!

Every time you donate items or buy home goods at the ReStore you help build affordable homes in the area!

DONATE | SHOP | VOLUNTEER

850 W. Broadway • Jackson, WY • 307.734.0389 • tetonhabitat.org Summer 2021 ¤ Teton Family

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Joe Rice and Nicole Davis (back row, second and third from the left) take good care of their devoted Bubba’s employees.

When Joe Rice and family (the Blue Collar Restaurant Group) bought Bubba’s Bar-B-Que in 2014, he personally took to reviving the original vision of restaurant founder Jim “Bubba” Shivler. In fact, years later, Shivler himself came in to thank Rice for his efforts.

moving it in 1993 to its current Cache Street location. Then, in 1997 Rice opened local staple, Sidewinders, and just kept going. His entire family is now involved in the restaurant business, including his daughters, Nicole Davis (president), Brooke Rice, and Elly Woodfin and her husband Blaine.

“We only want to buy restaurants that are iconic and have been here a long time,” says Rice. “At the end of the day, we don't want to see old buildings knocked over and restaurants going out of business. Instead, there is this preservation of Jackson that we want to uphold as a company.”

But, first things first. Rice brought in Larry Lavine, founder of the restaurant chain Chili’s, to get Bubba’s smoker program up to snuff. They primarily follow the Texas barbecue style of cooking, where the meat is dry rubbed before smoking and sauces are always served on the side (and sometimes not even needed, according to head chef and kitchen manager, Rodrigo Beristain). Rice’s team flew down to Dallas to meet with Lavine and dial in the process. He taught them how to make everything

A shrewd business man, Rice and his wife Denise bought The Merry Piglets Mexican Grill in 1989, and owned and operated it for four years in its summer location before 52

Teton Family ¤ Summer 2021

from brisket to St. Louis-style spare ribs (the meatier ribs cut from the belly of the hog).

“We have the biggest barbecue program in the area,” says Rice, referring to his giant walk-in smoker that resides out back. “We do Texas brisket, North Carolina pulled pork, St. Louis-style ribs and baby back ribs—usually, restaurants have one or the other—smoked turkeys, smoked chickens, and smoked salmon.”

Beristain thinks it’s the restaurant’s brisket and St. Louis-style ribs that set them apart from other local barbecue joints. They use apple wood—a mild and fruity wood that nicely complements pork—and their brisket is smoked at a low temperature of 250° Fahrenheit for twelve to fourteen hours. After nine hours of cooking, the brisket is wrapped in butcher paper to allow the meat to retain its juices, and then it rests for one hour after smoking.

They repeat this process every day, so that the meat can be eaten fresh the same day.

“Here, you won't find the ribs falling off the bone. Our ribs are tender and juicy,” he says. “To have ‘ribs falling off the bone’ is cliché.”

Rice equates Bubba’s success to the people they employ, including servers like Stacey,

Sandy, and Brenda who have been with the restaurant a long time. It’s the great service, the devoted staff, and the fact that the Rice family takes care of their employees that makes the restaurant a special experience.

“We have a culture of inclusiveness,” says Rice. “We want our people to have a life. That's why we've thrived, even throughout the pandemic.”

LE VAL Y H N VALLEY HEE N

AA TTRR

AAR REE

TH TH ALAL

TE TTE OTO

“The tricky part is, you cannot rush it,” says Beristain. “It's a slow process.

And when we run out, then we’re out.

Sometimes we run out [of brisket] early during summer days.”

Beristain schools me on the theory that rib meat should fall off the bone claiming that if it does, it has been cooked too long.

N N C SI S T I O N ALL C IT IO NA

Forinformation information about Teton Valley For Valley Health Health Swing Bed Transitional Care Swing Care Visit:tvhcare.org/services/swing-bed-rehabilitation/ tvhcare.org/services/swing-bed-rehabilitation/ Visit: or call 208.354.6324

8 am to noon every Saturday July 10th to September 25th Town Square Bring your family and friends down to the Town Square, and enjoy the benefits of buying and eating locally grown and produced foods. jacksoholefarmersmarket.org Summer 2021 ¤ Teton Family

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1 cup ketchup 1 cup Coca-Cola ¼ cup apple cider vinegar 2 tablespoons brown sugar 2 tablespoons soy sauce 2 tablespoons yellow mustard ¼ teaspoon cayenne pepper ½ teaspoon cumin ½ teaspoon granulated garlic ½ teaspoon onion powder

Directions 1.

2.

3.

4.

5.

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Combine the ingredients in a nonreactive saucepan and bring to a boil over medium heat.

Reduce the heat slightly to a gentle simmer.

Simmer the sauce until reduced by one quarter (about 6 to 8 minutes). Add water for desired consistency, if needed.

Transfer the sauce to a clean jar and let cool at room temperature.

Refrigerate until serving. The sauce will keep refrigerated for several months.

Teton Family ¤ Summer 2021

One day, Nick Jacobs saw his buddy throwing away a bullet smoker. Jacobs quickly recovered it, and then went home to his wife Lindsey with a big idea. The year was 2007.

They took that first smoker to Music On Main (back when the concerts were held in Driggs) and started slinging smoked meat to the hungry concertgoers. Soon after, Big Hole BBQ moved into the seasonal lunch shack in Grand Rental’s parking lot (currently, Captain Ron’s Smokehouse, previously, Chop’s Street Eats) before opening their first brick-and-mortar restaurant in Victor in 2012, right after the recession.

“Everyone was struggling then,” says Jacobs. “We sunk every penny into making the building a usable space for a restaurant.

Then, it went up for sale and we freaked out. We scrambled to make it a purchase.”

Today, the couple’s signature building—complete with a rooftop deck outfitted with their very first bullet Nick and Lindsey of Big Hole smoker, now turned flower pot— BBQ attribute their restaurants’ welcomes locals and tourists alike for success to their local following. both lunch and dinner. But, it’s their local following that has contributed to their success and their eventual opening of a second restaurant on Pearl Street in Jackson in 2016.

“We've always had a Jackson following who has driven the Pass to come to eat lunch with us,” says Jacobs. “It was an opportunity for us to grow. It was very nerve-wracking—we had one and four-yearold kids at the time—but it's one of the best decisions we've made.”

Big Hole’s Jackson location pleases the high-rollers, too. In 2018, the restaurant was invited to cater Kanye West’s album release party at the Diamond Cross Ranch in Moran. Jacobs explains that West is a regular customer of theirs and sometimes flies in jets just to pick up their food. But West is not the only loyal celebrity customer, something Jacobs equates to the vibe of the place.

“We keep it mellow,” he says. “[Celebrities] come in and get their table, nobody bothers them, and then they leave. We love it and we're proud of it, but we want people to live their lives and to have their privacy.”

Meanwhile, back over in Victor, Jacobs explains that all of their food is made in-house and all four of their sauces, which are served on the side, come from custom recipes that the couple developed, sometimes with bottles of ketchup and vinegar strewn about their home. They have two hickory wood smokers in Victor and one in Jackson.

Their offerings include pulled pork, brisket, ribs, whole chicken, pastrami, and “the best chicken wings in the world,” says Jacobs.

When asked what style of barbecue they cook, Jacobs chuckles and says they get asked that question all the time. His answer, without hesitation, is “Idaho-style.”

Alongside their Idaho-style barbecue, you can order from six salads, four tacos, and a slew of burgers. The menu’s variety and their family-like atmosphere is what keeps the locals pouring in.

“You need your local following,” says Jacobs. “Without it you can't survive.”

That’s why the couple forgoes advertising and, instead, chooses to sponsor community-led activities on both sides of the hill. “We love sponsoring sports and school functions,” says Jacobs. “It gives you a feel-good vibe that you are contributing.”

And it’s a feel-good vibe that goes both ways, as the same people they help out are also the ones that frequent this favorite stomping ground. tf Summer 2021 ¤ Teton Family

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LET'S CELEBRATE OUR SMALL WINS! Sure, we’re all ready for some “precedented times,” but we also took advantage of our #tetonslowliving lifestyle this past year. Here are a few of our small wins.

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@jacksonhole

@jhclassicalacademy

@tetonfamilymagazine

@grandtargheeresort

@jhchamber

@growhuts

@teton_county_health

@tetonfamilymagazine

@foragebistroandlounge

@tetonscience

@letsgoiksplor

Teton Family ¤ Summer 2021

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GRAND TARGHEE SUMMER CAMP AGES 5 - 12 YEARS

Grand Targhee’s Summer Camp is designed to keep your children active and learning this summer. Daily activities include swim lessons, disc golf, biking instruction, arts and crafts, music, chair lift rides, hiking, Gheecology (nature study of Grand Targhee), group games and more.

Sign up for daily lessons, or share a punch pack with friends and family.

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Teton Family ¤ Summer 2021