Teton Family: Winter 2017/18

WINTER

17/18 Issue â„– 26

DEMENTIAPROOF BRAIN Tips and recipes for a healthy brain.

A PATH WITH PURPOSE Mountain artists turn passions into livelihoods.

LOCAL MIDWIVES

Providing a low-intervention birthing option.

There’s always room Recreation over for more stories.

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17/18 —

Issue № 26

Contents

18 —

FEATURES 26 — A PATH WITH PURPOSE Living authentically is in our mountain blood. Six local artists manifest their purpose by turning a passion into their livelihood.

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Teton Family ¤ Winter 2017/18

Departments

4

A Note From the Editor

8

Mountain Style BELLIES OR BUST Hole Food Rescue turns food trash into community treasures.

10

FOUR-LEGGED SAVIORS A first-paws peek at three vital pet-centric organizations.

12

Ask the Expert THE BUSINESS OF BEING BORN At home, in the hospital, or at a birthing center, local midwives provide a low-intervention birthing option.

16

Mamasphere DO THE SIDE HUSTLE The trending “side hustle” approach offers additional income to one mom’s day job.

18

Conscientious Cook NUTS ABOUT MILK Homemade nut milks are creamier and healthier than store-bought varieties.

22

Cabin Fever TOXIC-FREE HOMESTEADING Taking the LEED in building a home designed around health.

34 — DEMENTIA PROOF YOUR BRAIN

Paying attention to brain health is as important as regular exercise. Annie Fenn, MD, shows us how to cultivate a healthy and resilient brain at any age.

On the Cover: Driggs blacksmith Alex Paliwoda puts the finishing touches on a piece for UncommonGoods.

Photo by Camrin Dengel

Photography by (top) Paulette Phlipot; (bottom) Camrin Dengel

WINTER

Welcome to

A note from the EDITOR And how about the amazing posse of midwives and doulas who support women in the natural birthing process? (See page 12.) Did they always have an affinity for babies?

What do you want to be when you grow up?

It’s a question we were all asked as kids.

And a question many of us “grown up” Teton residents haven’t quite answered yet.

I’m not sure where these individuals saw themselves going at, say, ages 8 or 11. Like did Jeske Gräve and Ali Dunford on page 8 really think they’d have a career in waste management (albeit, a more than noble one)?

For me, growing up on the East, the typical path was to graduate from high school, go on to college, and then become some type of white collar professional. My Baby Boomer parents hammered home the concept of a “career path.”

And when the ski bum route was chosen instead, it certainly crushed their dreams of me having nine-to-five stability.

So I ask my kids this question. My tween daughter, Olivia, age 11, stares blankly and says, “I don’t know.” My son, Shea, age 8, without hesitation answers, “A professional soccer player!” In their answers I see passion, as well as the complacency of pre-teenagerdom. But should I worry?

Working on this edition of Teton Family put me in touch with several adults whose career paths have taken somewhat nontraditional turns. Take, for instance, blacksmith Alex Paliwoda, featured in my article on page 26. She began welding with her grandpa’s stick welder at age 14 and has grown her craft into a fullblown career. (I wonder what she wanted to be when she grew up?)

Reading about these various occupations has me contemplating my own career path— and fully relating to screenwriter and author Jonah Lisa Dyer, as she unmasks the perceived romance of making a living as a writer. She explains on page 16 the “side hustle” required to work in a field that gives life meaning—a common thread connecting all the entrepreneurs in this mag.

I’m beginning to think it’s good that Olivia doesn’t know what she wants to be yet. You see, after crossing paths with the authentic individuals in this issue, I’m recognizing that what we become is less of a childhood decision and more of an evolution. And if we keep pointing our arrow towards something (even if we’re not sure what that something is) the winds will eventually blow in our favor and we’ll hit the target we’re meant to.

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

Melissa Snider is an elementary school librarian who lives and works in Jackson Hole. As a child, she was often caught reading way past bedtime. As an adult, she continues this habit. When she’s not immersed in books, Melissa can be found on family adventures in the mountains with her husband and two young daughters.

Lisa Newcomb is an editor, journalist, and writer who has lived in Teton Valley, Idaho for over a decade. She loves spending time outdoors with her husband and their energetic golden Lab. Lisa also studies Ayurveda and volunteers for Brand New Congress.

Jonah Lisa Dyer is a screenwriter (Hysteria, 2011, and Away and Back, 2015) and author (The Season, Viking Children’s, 2016). She loves hiking, bonfires, knitting, and reading—preferably in that order and with a piece of pie somewhere in the lineup. She lives in Teton Valley with her husband/writing partner and their two children.

Deb Barracato visited a friend in the Tetons 23 years ago and never left. She appreciates the flexible lifestyle that her work-from-home career allows. Deb works as an eLearning content developer, freelance writer, and editor. Her free time is spent building quality memories with her son, Nathan.

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

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Teton Family ¤ Winter 2017/18

Editor photograph by Kisa Koenig

Contributing WRITERS

Fables, Feathers & Fur Storytelling and art-making at the Museum

Every Wednesday 10:30 – 11 a.m.

E XC LU D I N G T H E M O N T H S O F A P R I L A N D S E P T E M B E R

Children’s Discovery Gallery The Children’s Discovery Gallery is open during regular Museum hours. It is a beautifully designed, self-directed activity area for children.

The gallery includes a hands-on Artist’s Studio, Life-size Diorama, Animal Costume Collection, Reading Nook, and Puppet Theater.

www.Wi ldli fe Ar t.or g | 2 8 2 0 Ru n g i u s R o a d , J a ck s o n , Wyo m i n g

tetonfamilymagazine.com Publisher Kevin Olson

Get out of the cold and GET into the rec center!

Associate Publisher Adam Meyer Editor Christina Shepherd McGuire christina@tetonfamilymagazine.com Art Director Kathryn Holloway Copy Editor Michael McCoy Contributing Photographers and Illustrators Ashley Cooper Stacey Walker Oldham Camrin Dengel Paulette Phlipot Rebecca Vanderhorst Advertising Sales Deidre Norman, deidre@tetonmediaworks.com Ad Production Lydia Redzich Ben Shafer Sarah Wilson

Join US FOR

Five pools • Swim Lessons • Drop-in Gymnasium • Fitness classes • Afterschool and Youth Programs • Recreational and Educational Programs For All Ages www.tetonparksandrec.org 307.739-9025

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Teton Family ¤ Winter 2017/18

Distribution: Kyra Griffin, Hank Smith, Jeff Young, Kal Stromberg, and Mark Whitaker

Teton Family is published three times a year and distributed at more than seventy-five locations for free throughout the Tetons. To request copies, call (307) 732-5903. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2017 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or part, requires written permission from the publisher.

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7

BELLIES OR BUST

By Deb Barracato // Photographs by Ashley Cooper

J

eske Gräve pulled up to work one morning with 700 pounds of bananas in her car, but it didn’t faze her coworkers. At Hole Food Rescue, they expect this sort of scenario. To celebrate the bounty, Ali Dunford and Hannah Cooley donned the organization’s signature banana suits for an impromptu dance to Gwen Stefani’s “Hollaback Girl.”

“This $%*√ is bananas, B-A-N-A-N-A-S!” But the festive atmosphere in the office and sorting hub off South Park Loop in Jackson belies the seriousness of what Hole Food Rescue has accomplished in the past five years. Dunford and Gräve, co-executive directors, recently published their first impact report and the numbers added up to clear success.

On average, they collect 20,000 pounds of food every month, enough to fill four Westbank Sanitation trucks or feed one person three meals a day for 15 years. The 25 organizations they supply with food, and the estimated 1,000 people they reach each week, may be the obvious beneficiaries and the organization’s primary focus, but the effect on the entire Teton community goes much deeper.

Social Sustainability Perhaps it’s no surprise in a looks-obsessed culture, but ugly produce rarely sells, which leaves tons of edible and nutritious food picked over and destined for rot. Additionally, arbitrary expiration and sell-by dates on canned goods and packaged products leave stores legally unable to sell still-safe and palatable food. Each year, Hole Food Rescue collects and distributes more than one million 8

Teton Family ¤ Winter 2017/18

dollars’ worth of excess nutritious food, primarily fresh fruits and vegetables, dairy products, and artisan breads, with much of it going to vulnerable children and seniors.

The U.S. Department of Agriculture estimates that 13 million children in the country live in food insecure households. A lot of those children have working parents with incomes above the poverty line. Yet, for many families, basic nutrition needs fall behind monthly bills and unexpected expenses. In Jackson Hole, 13.5 percent of the county’s residents often or sometimes wonder when and where they will get their next meal.

Since 2015, Hole Food Rescue has eliminated some of that uncertainty for students in Teton Literacy Center’s afterschool program. Laura Soltau, the organization’s executive director, says the fresh fruit and vegetable snacks provided by Hole Food Rescue make it possible for students to focus on their academic tasks, with a notable improvement in concentration. The success of the partnership and the obvious benefits to the children led to the formation of additional partnerships with other local youth programs, allowing Hole Food Rescue to directly feed more than 250 kids each week.

Environmental Sustainability A shocking 40 percent of all food produced in the United States gets wasted, squandering an estimated $161 billion each year.

Globally, unconsumed food accounts for an estimated 3.3 billion tons of greenhouse gases released into the atmosphere annually.

Hole Food Rescue diverted 608,826 pounds of food from the local

waste stream between June 24, 2013, Hannah Cooley, director of operations at Hole Food and December 31, 2016, preventing Rescue, counts out 23 apples the emission of an estimated 451,073 to give to children. metric tons of carbon dioxide— roughly the same amount 481 million pounds of burning coal would generate.

By intercepting the food that 23 local grocery stores and restaurants, and various vendors at the farmer’s market, don’t sell before it goes into the dumpster, Hole Food Rescue also saves the county the cost of trucking it 100 miles to the Bonneville County landfill in Idaho, plus the fees for disposing of it there.

“In a way, we’re really a waste management organization,” Gräve says, explaining that food is the single largest municipal waste source, adding that anything they collect but deem unfit for human consumption becomes animal fodder or compost.

The banana bonanza inspired a menu item at the organization’s third-annual awareness event, the Million Pound Party, this past August, where attendees made their own smoothies using the Hoback Sports bike-powered blender. The event fed more than 350 people with rescued food and created less than one can of trash.

About 15 staff members and volunteers showed up in banana suits the following weekend at Old Bill’s Fun Run, proving that this bunch takes to heart one of their core values: Always have fun.

Community Involvement Hole Food Rescue relies on approximately 100 volunteers who spend more than 3,000 hours yearly picking up, transporting, sorting, weighing, logging, and distributing food seven days a week. Hole Food Rescue hosts weekly volunteer orientations that give prospective volunteers an overview of the process and the opportunities to get involved. Visit holefoodrescue.org for more information.

In Teton Valley, Idaho, the Community Resource Center operates a food rescue program with a similar mission. With the help of about 18 volunteers, they currently redistribute around 2,000 pounds of unsellable food per month from Broulim’s, 460Bread, and Big Hole Bagels to the Family Safety Network, Seniors West of the Tetons, the Teton Valley Food Pantry, and the Hispanic Resource Center. Contact Megan O’Brien, the executive director of CRCTV, at megan@crctv.org or 208-354-0870 to inquire about volunteer opportunities. tf

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9

FOUR-LEGGED SAVIORS

By Lisa Newcomb // Photographs by Ashley Cooper

A

dopting a dog is practically a rite of passage in the Tetons.

Spend a day in the backcountry or on the river, and nearly everyone you’ll see is enjoying the outdoors with their animal companions in tow. But like in many communities, we still have our share of homeless, surrendered, and even abused animals. And the transient, seasonal population in the Tetons contributes to the overcrowding of local shelters and the need for spay and neuter programs, training, and other local resources.

Fortunately, we have an incredible network of organizations in both Jackson Hole and Teton Valley—each contributing its own service to benefit the dog-and-human connection. “Everybody has a piece in the puzzle,” says Amy Romaine, executive director of PAWS of Jackson Hole. “[Still,] we all have the shared goal of reducing the number of pets in our local shelters.”

PAWS does not shelter animals. Instead, this nonprofit provides grants to local shelters, as well as offering education for community members and training for animals. PAWS’ programs include providing spay and neuter vouchers for pet owners. They also maintain Mutt Mitts stations, stocked with doggy waste bags, along trails and other recreational facilities in Jackson Hole. PAWS offers education and outreach programs on animal training and proper dog-and-owner etiquette in the area’s communal spaces.

And they partner with the Community Safety Network to provide a SafePaws shelter on their campus, so that victims of domestic 10

Teton Family ¤ Winter 2017/18

Virginia Faulkner-Monks cuddles violence can stay with their pets. with five-month-old Darby—a The Animal Adoption Center, husky mix—at the Animal also in Jackson, houses animals Adoption Center in Jackson. waiting for homes, but works on a model quite different from traditional shelters. AAC does not accept owner surrenders. Instead, they work together with area shelters—including kill shelters—to facilitate fostering and the eventual adoption of pets. “We want to be part of the solution by helping create less homeless animals, on the whole,” says Carrie Boynton, executive director of AAC. Every dog at AAC goes home every night with a foster parent. Potential adopters are required to foster their adoptees for at least one night. And there’s a two-week trial period to ensure the new animal and family are a good fit for one another. AAC also has a spay and neuter program that operates with the help of local veterinarians and which travels across Wyoming, holding low-cost clinics and pet sterilization services.

Traditional shelters also play an important role by housing animals, allowing owners to surrender their animals directly to the facility and potentially saving animals facing possible euthanasia.

“If [another facility] is overcrowded, [or vice versa], we try to help each other out,” says Josh Franco, operations manager at the Teton Valley Community Animal Shelter in Driggs. Franco explains

RESCUE VOLUNTEER FOSTER ADOPT SPAY/NEUTER EDUCATE

ADOPT A PET OF YOUR OWN — IN WYOMING:

• PAWS of Jackson Hole, pawsofjh.org • Teton County Animal Shelter, facebook.com/JTCAnimalShelter • Animal Adoption Center, animaladoptioncenter.org • Dog is My CoPilot, dogcopilot.org

IN IDAHO: • Teton Valley Community Animal Shelter, tvshelter.org • Idaho Falls Animal Shelter, facebook.com/ifanimalshelter • Snake River Animal Shelter, snakeriveranimalshelter.org

270 East Broadway

• Gabby’s Barn Cat Program, facebook.com/gabbysbarncatprogram

307-739-1881 animaladoptioncenter.org

that partnerships with area veterinarians are crucial to the spaying and neutering of the animals that pass through TVCAS, noting that every animal adopted from the nonprofit shelter is spayed or neutered, microchipped, and kept up to date on vaccinations.

While these are only three of the many pet-oriented organizations in our area, they help illustrate how animal welfare and adoption is truly a team effort. “I think there’s an amazing network here,” says Boynton. “It’s neat to see different organizations work on different aspects … trying to help animals find forever homes.” tf

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11

THE BUSINESS of Being Born

By Melissa Snider // Photographs by Rebecca Vanderhorst

C

ongratulations, you’re pregnant!

The moment that plus-sign blooms, you enter a maze of decisions: what to eat, how to exercise, and, of course, who to choose as a practitioner for prenatal care and the birth of your baby. If this is your first, you might not realize that there are options other than your regular Ob-Gyn. Enter, the midwife—a healthcare professional who works in partnership with women to support them through pregnancy, labor, birth, and beyond. Midwife care is woman-centered, and treats pregnancy and birth as a normal experience that requires minimal intervention. Remember, the ways to birth your baby aren’t limited to what we see in the movies and on TV. To explore regional options for midwife-assisted births in the hospital, at home, or at a birthing center, read on.

Let’s Talk Letters What is a midwife—really—in clinical terms?

A Certified Professional Midwife (CPM) is required to have three

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Teton Family ¤ Winter 2017/18

to five years of academic Sean Louden, Skyla-Blu Louden, and birth consultant and doula Whitni and clinical work under her Nelson look on as midwife Dani belt to obtain this national Boettcher White measures the fundal certification.

Candidates height of mother Malaika Louden at an study and serve thousands in-home consultation. of hours and are trained in suturing, phlebotomy (the practice of drawing blood from patients), and pharmacology. CPMs are issued a credential by the North American Registry of Midwives (NARM) after submitting clinical experience for approval and passing a written exam. Idaho and Wyoming require a midwife to earn a CPM credential before she can become a Licensed Midwife (LM) and practice in the state.

Locally, Dani Boettcher-White CPM, LM is licensed in both Idaho and Wyoming. She practices homebirths alongside pregnancy and birth consultant Whitni Nelson, founder of Victorbased Elevated Midwifery. The two also work as labor doulas and

DOULA CARE —

Liz Alvarosa of Jackson has attended more than 200 births in her 13 years as a doula. Her role is to provide a calming, reassuring presence during birth, and to offer suggestions for comfort during labor.

“Pregnancy and birth are highly emotional experiences,” says Alvarosa. “[Having a doula] makes birthing feel less scary and out of control.”

Think of doulas as coaches, advocates, and advisors. Whether you’re hoping for a natural birth or are ready to place the epidural yourself, doulas can be invaluable throughout the birth process, at home, or in the hospital. Nationally certified by Doulas of North America (DONA), doulas typically charge $900 for services, which include two prenatal visits; birth support throughout labor; postpartum calls, texts, and visits; and breastfeeding support. “Regardless of how you choose to have your baby,” says Alvarosa, “why not have the experience be a positive one?”

LOCAL MIDWIVES — •

Dani Boettcher-White CPM, LM, Elevated Midwifery, Victor, elevatedmidwifery.com

•

H � m � � i � t � � i � w � f� r � � n � t � e� T�t� n � R� g � o � . � i �e � s� d � i � I�a�o�a�d�W�o�i�g

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Krista Layne Hays CPM, LM, Victor, 208-881-4042 (Available for birth consultations only, while she is persuing higher education.)

•

Kathy LeBaron CPM, LM, Selah Midwifery Center, Rigby, selahmidwiferycenter.com

•

Theresa Lerch CNM, C-FNP, Jackson and Victor, 307-733-4585

•

Joanna Sheets CNM, Gros Ventre Ob-Gyn, Jackson, gvog.net

LOCAL DOULAS — •

Liz Alvarosa, lizardandmark1@aol.com

•

Dani Boettcher-White, CPM, LM, info@elevatedmidwifery.com

•

Jen Fox, jennyjanefox@gmail.com

•

Whitni Nelson, info@elevatedmidwifery.com

•

Andrea Weenig, andreaweenig@yahoo.com

can assist in any birth setting in Wyoming or Idaho. And Kathy LeBaron CPM, LM and Christine Garcia, birth assistant and owner of Selah Midwifery, help Idaho women deliver in their homes or in Selah’s cozy two-room birth center and clinic in Rigby.

A Certified Nurse Midwife (CNM) graduates from an accredited nurse-midwifery program and must pass a national exam in order to practice. The majority of CNMs work in a clinic or hospital setting, under the supervision of an obstetrician (OB). According to the Centers for Disease Control and Prevention, 8.1 percent of all hospital births in the United States in 2015 were attended by a CNM. Regional CNMs include Joanna Sheets at Gros Ventre ObWinter 2017/18 ¤ Teton Family

13

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Teton Family ¤ Winter 2017/18

Gyn in Jackson, and Theresa Lerch, who practices in both Jackson and Victor. Madison Women’s Clinic in Rexburg and Mountain View Hospital in Idaho Falls also have CNMs on staff. If you want midwife care, but prefer to deliver in a hospital setting, a CNM may be your ideal fit.

Prenatal Care and Birth—Home Edition The vast majority of mothers in the United States give birth in hospitals, but some families choose to deliver in their own homes or at a birthing center replicating an at-home feeling. “The core of midwifery and homebirth is low intervention,” says BoettcherWhite. That’s why both Elevated Midwifery and Selah Midwifery Center take on low-risk clients without chronic health disorders or other complications. LeBaron believes if you’re not high risk, why should you be treated that way? This question is at the heart of her philosophy of service. “Women need to have choice. We need to look at birth as natural, not a risk,” she says.

Building a positive relationship is a key component to midwifery.

“We’re going to be part of a really intimate experience in their life ... we end up seeing these families for years to come,” says Nelson.

The relationship begins during prenatal care, when the midwives visit with families in their homes. Over tea and belly palpation, comes education on preventative care and the birthing process.

“We see families on the same schedule, same frequency, and offer the same lab tests as an OB would, but in a much more intimate setting,” says Boettcher-White.

During labor, midwives monitor the baby, keep mom hydrated, and ensure she stays rested, when possible. Nelson and BoettcherWhite work as a team and check in regularly to monitor all vital signs. “First births can be very long, and it’s important to have support from beginning to end,” says Nelson. Instead of pain medication, women are encouraged to move and use a variety of positions as labor progresses. And if the mother wants to labor and even give birth in a birthing tub, the midwives bring one to the home.

At the Selah Midwifery Center, water births account for 80 percent of babies delivered. LeBaron calls the birthing tub “the midwife’s epidural,” and notes that relaxation and environment are key to a complication-free birth. After delivery, mom and baby stay at the center for four to six hours before returning home.

After a homebirth, Nelson and Boettcher-White stay with the family for an average of four hours, until they’re confident they have “zero concerns.” Follow-up from the midwives includes a phone call 12 hours after birth, visits within 24 to 36 hours, and checkups at one, two, and five weeks. Each visit includes newborn checks and screenings and breastfeeding support, with an emphasis on the wellbeing of the mother. This frequent postpartum care for mom (not just baby) is a departure from OB care, where most women don’t receive a follow-up visit until six weeks after giving birth.

When considering the financial aspects of having a baby, know that most midwife-assisted home or birthing center deliveries will be paid for out of pocket. If you are happy with your OB but want to access a midwife’s expertise, consider attending a class or visit the websites on page 13 for more information. But know that wherever your baby is born, a midwife can help you deliver.

“There’s nothing more rewarding,” says LeBaron. “It all comes down to that moment, when the parents are so in “We see families on the same schedule love with the baby. That as an OB ... but in a much more intimate setting,” says Dani Boettcher-White. moment is priceless.” tf

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15

DO THE SIDE HUSTLE How one mom boosts her bottom line …

By Jonah Lisa Dyer // Illustration by Stacey Walker Oldham

S

elling Edible Arrangements over the telephone was not what I expected to be doing for Valentine’s Day last year. I mean, I knew we weren’t flush enough for a night at the Amangani, but two days of up-selling balloons and plush teddy bears to pair with chocolate-dipped fruit bouquets was not on my radar. But when you are a professional writer with all the accessories of a middleclass life—house, cars, kids, sports fees—sometimes you’ve gotta do whatever you can to cover the bills. So, when my high school friend Reva, who owns all the Edible Arrangements franchises in the entire state of Texas, asked if I wanted to make some extra money doing remote telephone sales during her busiest season of the year, I said, “Would you like ‘I LOVE YOU’ balloons with that?”

My phone rang non-stop starting at 8:00 a.m. each day, as I helped husbands and boyfriends weigh the merits of the Very Berry 16

Teton Family ¤ Winter 2017/18

True Love Bouquet against those of the Pink and Precious Swizzle Berry Bouquet. I brought cash into the family coffers without ever getting out my flannel PJs. Side hustles have always been a normal part of my working life.

Making real money as a writer is a tough gig. Don’t get me wrong, it’s not digging ditches tough. I never break a sweat (unless you count flip-flop sweat from pitching new ideas to big producers); I’m never at risk of bodily harm (though I do sometimes get a nasty crick in my neck when jamming for a deadline); and I can clock out and watch Game of Thrones any time I want (I could stand to do a little less of this).

In many ways it’s a dream job. But it’s a cash flow nightmare! I regularly take on the kind of financial risk that would make most people curl up in a ball on the floor and weep. I ricochet from

relative comfort to abject poverty and back again every two to four years. I frequently invest huge amounts of time and effort into projects that never return a penny. I can go a year, or more, without a paycheck and I’m never certain how long those paychecks will have to stretch. You get the idea—it’s hard out there for a pimp.

I think of personal finances like building a house. You need the big logs to hold the roof up, but if you really want to keep all the wind and snow out, you have to fill the gaps in between with mud and straw. I’ve chinked my financial house with freelance bookkeeping, gardening, CSA workshares, and office temping.

In the 1990s, I was a fill-in secretary in the Asia Division of the United Nations. I can say, “I’m sorry, I’m just a writer.” in three languages. I’ve waited tables, fed pets, jazzed up websites, given lectures, and worked retail. (Though the days I spent selling wool at my local yarn shop were more like enabling an addiction.) I’ve even substituted as a middle school band teacher, despite the fact that I don’t play an instrument or particularly like large groups of eye-rolling preteens who think they’ve got a bead on how the world works. The article you’re reading right now is a side hustle!

Taking on small, extra jobs is what I’ve always done to get from one big gig to another. And I’ve gotten even better at it since I’ve had kids. Driven by the ever-increasing cost of their shoes, I’ve found that motherhood is like having a graduate degree in the kind of multi-tasking that makes whiplashing from one job to another a breeze.

I’m not alone. Second jobs aren’t new to people in this region.

Because of the seasonal structure of the local economy, there have always been farmers coaching the basketball team, fishing guides hanging Christmas lights, and ski instructors selling bikes.

People who live and play in the mountains know a thing or two about taking risks and weathering snowstorms, financially and recreationally.

But lately I’ve noticed that side hustles are on the rise for everyone.

Now I’m no economist, but I think stagnant incomes paired with a rising cost of living are feeding this trend. Lots of people with typically stable, year-round jobs are finding it necessary to build secondary income streams. Those new income streams are often built around the ability to instantly connect with people anywhere in the world. We may be remote, but we’ve got crackerjack cellular and Internet service!

I have fully employed friends running Airbnb rentals, building killer multi-level marketing businesses, selling art and handmade goods on Etsy, and making money off their unwanted items through our area’s many Facebook garage sale pages. People are turning connectivity into cash. Myself included. In the past year I’ve sold a metric ton of quality, gently used goods online, including a clawfoot bathtub, leftover patio flagstones, outgrown kids’ clothes, and an entire Lego City block.

All I needed last February to make a fast, few hundred bucks on the side was a phone line, my computer, and gargantuan amounts of patience, as I used my well-honed mom skills to mollify people who’d left a Valentine’s gift until the last minute (in other words, half the men in Texas). I predict more and more people in this region, especially moms, will be doing the same.

Free Valentine’s Day Advice: Guys, don’t fall for the teddy bear add-on. Grown-ass women don’t want a stuffed animal wearing a bowtie. I promise! Stick to the stuff we can eat, and keep the extra five bucks. tf

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17

NUTS ABOUT MILK

By Annie Fenn, MD // Photographs by Paulette Phlipot

W

hen I was a young kid, a tall glass of ice cold milk meant only one thing: whole milk from a local cow, poured from a glass jar, brought to our house by the milkman. By the time I was in high school, the milkman had retired. Milk still came from a cow, but was easily procured at the grocery store in three forms: whole, 2 percent, or skim.

Now, alternative “milks” are everywhere. Milk can be made from oats, coconuts, rice, soy, and seeds such as hemp, quinoa, and flax. Just about any nut can be transformed into a milky drink. In fact, my favorite plant-based milks are made from two of the best nuts for brain health—almonds and cashews. Both of these nut milks are a dream to cook with; plus, they satisfy my post-workout thirst unlike any sports recovery drink could.

You can’t beat the convenience of buying nut milks at the grocery store, but I prefer the fresh, creamy taste of homemade. Besides, processed milks usually contain thickeners, stabilizers, emulsifiers, and

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Teton Family ¤ Winter 2017/18

sweeteners (YUCK!), and the nut content is diluted down to just a few nuts per cup. By making nut milk from scratch, I get to choose the best quality nuts and pack as many as possible into each batch. I also have the option of sprouting my almonds (cashews don’t sprout), or giving them an extended soak for up to 48 hours, which may enhance the absorption of nutrients.

Almonds have long been appreciated for their ability to lower blood cholesterol and reduce the risk of heart disease. Both almonds and cashews contain concentrated amounts of Vitamin E—a powerful antioxidant known to reduce inflammation in the brain (a process that may contribute to the development of Alzheimer’s; see related story on page 34. And although both cashews and almonds are high in calories and fat, it’s the healthy kind of fat (monounsaturated), so eating them may actually help you lose weight.

Making homemade nut milk starts with choosing the best nuts. But should you splurge for the organic

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VANILLA ALMOND MILK MAKES ABOUT 5 CUPS — 1 1/2 4 1 1 2 1.

2.

3.

4.

5.

6.

7.

cups raw, unsalted almonds or cashews cups water, plus more for soaking pinch kosher salt teaspoon vanilla extract, or the scrapings of one vanilla bean dates, pitted or 1 teaspoon honey (optional)

Place almonds in a deep bowl and cover with fresh water. Soak overnight at room temperature or up to 12 hours.

Rinse nuts in a colander, discarding the soaking water.

Place nuts, water, salt, vanilla, and dates or honey (if using) into a blender and add 4 cups fresh water.

Blend on high speed for 5 minutes or until the nuts are pulverized and the mixture is smooth.

Strain through a nut milk bag placed over a large bowl. Or line a colander with a double thickness of cheesecloth and place over a large bowl.

Squeeze bag or cloth to extract all of the milk from the pulp.

Pour the almond milk into a glass jar with a tight fitting lid.

Store in the fridge for up to 3 days. Shake well before serving.

Note: Substitute raw, unsalted cashews, hazelnuts, pistachios, pecans, or walnuts for different flavors. For a creamier texture, add 1/2 cup of raw oats or cooked rice before blending.

Note: Leftover almond pulp can be used as almond meal for baking.

Place the pulp on a baking sheet and dry in the oven on its lowest setting for about 6 hours. For a finer texture, pulse the dried meal in a food processor.

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ENT & Allergy Care

DON’T ALMONDS HOG WATER? —

Ear, Nose, Throat & A Almond milk has been scrutinized as a water-hogging food

because it takes 24 gallons of water to produce 1/4 cup of almonds.

While that sounds like a lot, almonds, walnuts, pistachios, and cashews actually fall in the middle of the water-use scale—more than some foods, but less than most. For example, it takes 220 gallons of Treating adults and children water to produce one avocado and 180 gallons for each 1/2-cup of

blueberries. But no fruit or vegetable product sucks up as much water

]

Martin Trott, MD, FACS as what is needed to produce meat—an average of 850 gallons of water is required to produce one 8-ounce steak. I don’t stress about Board Certified ENT how much water it takes to produce my nuts; calorie for calorie, it’s a Trained at Cleveland Clinic Foundation good use of agricultural water.

SPROUTING — You will need to seek out unpasteurized almonds if you plan to sprout them. And since the U.S. Government now requires pasteurization of all almonds (due to a series of Salmonella outbreaks

For surgical and non-surgical conditions of the ear, nose and throat Treating adults and children

Jennifer Almond, PA-C

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Teton Family ¤ Winter 2017/18

pasteurize), and from purveyors outside the U.S. Freshness is key when buying unpasteurized nuts, since they are truly raw and can go rancid within a few months. To play it safe, store them in the freezer.

they are allergic to milk protein or are lactose intolerant. Plant-based

Trained at Cleveland Clinic Foundation

20

at some farmer’s markets (small organic farms are not required to

Cow’s milk is still considered the best choice for children, unless

Board Certified ENT

Jackson, WY

probably are not. Real unpasteurized almonds can be found online,

FOR KIDS —

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traced back to nut consumption in 2007), even the ones labeled “raw”

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milks have not been proven to provide as much calcium, Vitamin D, and protein (for growing teeth and bones) as traditional cow’s milk.

almonds and cashews? While it’s best to use organic to avoid exposure to pesticide residues, the price difference between organic and conventionally grown nuts is substantial. So I usually don’t sweat using conventionally grown, since soaking and rinsing is part of the milk-making process anyway. I reason that most of the pesticide residue will be washed away in the process.

All you need to make my Vanilla Almond Milk are good quality almonds, a powerful blender, a nut milk bag or cheesecloth, and time—it takes eight hours of soaking to make almonds soft enough to be transformed into milk. The Cashew Coffee is even easier and much faster (no soaking required). Just whiz freshly made coffee in a blender with a handful of cashews, a dash of salt, and a touch of honey. Within seconds you’ll be saying hello to your new favorite latte. tf

CASHEW COFFEE SERVES 2 — 2 1/4 1 1 1.

2.

3.

cups freshly brewed coffee cup roasted or raw cashews pinch sea salt (omit if using salted nuts) dash of honey, to taste

Brew coffee to your liking and pour into blender while still very hot. Add cashews, honey, and salt.

Blend on low speed for 15 seconds, on medium speed for another 15 seconds, and then on high speed for the last 15 seconds or until the coffee is frothy and smooth.

Pour into a mug and enjoy. Or, chill briefly and pour over ice for an iced coffee.

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21

TOXIC-FREE HOMESTEADING

By Molly Absolon

L

isa Johnson noticed the fumes within hours of her exposure.

She quickly moved out of the caretaker’s house at Independence Mine State Historical Park on Hatcher Pass in Alaska, but the damage was done. A fuel leak under the building had filled it with diesel fumes, triggering a series of subsequent health problems for Johnson. She experienced headaches, vertigo, fatigue, ringing in

her ears, and dizziness. Her symptoms intensified whenever she was near any petroleum-based product. She says she can still tell, when she walks into a house, if the owner cooks with gas by the way her body reacts.

Johnson’s exposure, which took place in the 1980s, changed her life. For her health and wellbeing, her homes now have to be

Install a high-quality mechanical ventilation system to provide the constant flow of fresh air.

Include a paved entry path or tiled foyer to reduce the amount of tracked-in dirt.

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Teton Family ¤ Winter 2017/18

Install hard floors that are easy to clean, such as concrete, tile, or hardwood.

Use building materials that do not contain finishes or additives that emit harmful VOCs.

What’s INside the air?

“We are now passing on remnant chemicals to our offspring,”

Use water-based finishes and interior paints with low- or zero-VOCs.

Develop and follow a maintenance schedule for all household appliances, ductwork, filters, etc. to ensure they are working properly.

says Meghan Hanson of Natural Dwellings Architecture, a regional firm that operates in Wyoming, Idaho, and Montana.

“Babies are born with high levels of toxins in their bodies and there is more asthma and disease among children than there was a generation ago.”

Hanson says it’s not easy to make a causal link between these increases and indoor air quality, but she’s convinced that our houses have an impact on our health. “The green-building movement emphasized airtight homes, which is good for heating and energy efficiency, but not so good for air quality,” Hanson says. “People started getting sick as homes became tighter. You’ve heard of the expression ‘sick-house syndrome’? This made people realize that we need fresh air inside our homes and workplaces to stay healthy.”

The Environmental Protection Agency (EPA) estimates that, on average, indoor air is two to five times more polluted than outdoor air. With the average American spending as much as 90 percent of his or her time indoors, that means many people are being exposed to dangerous pollution in the place they consider most safe: their

Insulation options like wool, cellulose, and even basalt contain few or no off-gassing chemicals.

However, our regional climate and its temperature variations will dictate your choice.

Separate the garage from the living space so air exchange does not occur between the two.

Winter 2017/18 ¤ Teton Family

Shutterstock - SkyPics Studio

chemical free. Since the incident on Hatcher Pass, she has lived in three different houses in the Jackson Hole region. One was an old house in Victor that she and her husband gutted and renovated to accommodate her sensitivities. The second, a home they had built from the ground up in Alta, was constructed with chemicalfree materials. And the third, their current house in Jackson, was renovated to remove any potential irritants.

“I react to chemicals most people have no reaction to,” Johnson says. “My duty is to make sure my home is not assaulting me.”

The link between health and home hasn’t always been well understood, but that is changing. Today the World Health Organization attributes 3 percent of all diseases in the world to indoor air pollution, and researchers are exploring the link between indoor air quality and the increase in autism, asthma, and other autoimmune disorders.

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homes.

Indoor air pollution comes from a variety of sources, ranging from cooking odors to cigarette smoke, heating units, cleaning products, woodstoves, and scented candles. It includes off gassing from the glues, paints, and finishes found in our furniture, carpets, and wall coverings, as well as from the building materials used to construct our homes. Volatile organic compounds (VOCs) are the primary culprits. VOCs are found in countless common household products and include a variety of chemicals—such as formaldehyde, benzene, and vinyl chloride— known to have both short- and long-term health effects. Surveys have found that many homes contain air with VOC levels exceeding those acceptable for human health.

The way people react to indoor air pollutants can vary widely. Johnson says she’s the canary in her clan. No one else in her family seems to be affected by chemicals, but she believes that her husband and two sons will also benefit from the lack of exposure to pollutants that make her ill.

What’s IN the Materials?

Larry Thal, of Sunlight Design in Wilson, strives to avoid putting the “bad stuff in in the first place,” but that’s not always easy. “Good indoor air quality, just like energy efficiency, light, etcetera, are all part of good design,” Thal says. He explains that supply-chain materials are not always labeled and that it’s often hard to get plywood without formaldehyde glue at the local lumberyard—you

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often need to special order it. “That’s not to say it isn’t getting easier to find green materials,” he says. “It is. Now, for example, you can get plywood that has been certified by organizations like Green Guard to be formaldehyde free, but it takes some effort.”

The balance between cost and minimizing toxins in building materials has always challenged builders. Brady Barkdull, project manager for Snake River Builders, says some buyers demand chemical-free products and are willing to pay the price, but he guesses they are the minority. Lots of people don’t even know to ask. “The value is often not visible or tangible,” he says. “We have to educate people [about green products]. It’s not just a sales pitch.”

“We’re under a lot of pressure to keep costs down,” says Barkdull. “It costs more to build here than in, say, Idaho Falls.” He explains that labor is more expensive, materials cost more, and we have more snow load requirements—all factors that drive up costs. “It’s a trade off,” he says. “We encourage people to consider living with less square footage so they can afford higher quality materials, but it can be hard to get some people to pay a premium.”

Jim and Jan Pitsch—self-described “urban refugees from Illinois”—built their dream house in Alta. Jan Pitsch has chemical sensitivities and autoimmune issues, so they aimed to minimize the chemicals present in their living space. Their smaller home design helped them accommodate their desire to have a house that’s as green and toxin-free as possible. “It cost quite a bit more than a conventional home,” explains Jim. “But because of the small size of the house, we

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Teton Family ¤ Winter 2017/18

were able to achieve what we wanted.”

What Are the Alternatives?

Johnson rates building materials on a spectrum from bad to good. The worst materials off-gas VOCs. She believes these materials shouldn’t be in anyone’s home, especially someone with chemical sensitivities.

On the other end of the spectrum, you find materials that contain no chemicals at all. In between are low–VOC-emitting products that off-gas for a few days before becoming inert, or materials that can be sealed so that gases don’t enter the living space. What you choose for your own home depends on your budget and your health.

A good ventilation system that brings fresh air into the house without having to open the windows is also critical to a healthy home. That’s why Teton County, Wyoming, and Teton County, Idaho, have building codes that require mechanical ventilation in new homes. Exhaust air has to be vented directly outdoors, and fresh outdoor air has to be circulated throughout the home at a continuous rate determined by the building’s square footage and the number of bedrooms it contains.

There are a variety of ways to provide ventilation, but the most effective is either a heat-recovery ventilator (HRV) or an energyrecovery ventilator (ERV). Both pull fresh air into a home while simultaneously pushing out stale air.

“People [today] are much more aware of indoor air quality,” says John McIntosh, owner of Snake River Builders. “It used to be that we had to bring it up. Now people are asking for it.” But he adds that builders can only do so much. The people who live in the houses also have to pay attention to what they bring inside if they want to maximize their air quality.

Hanson agrees. “A home is only as good as the people who live in it,” she says. “We need to do a better job of educating homeowners. If they don’t follow through on things—if they don’t change the filters on their ventilation system, for example—it doesn’t matter how good the house is. As an industry, I’d say education is one of our weak points.”

Taking the LEED LEED, or Leadership in Energy and Environmental Design, pioneers the way in identifying materials, procedures, and standards to help improve home safety and to minimize the impact of construction on the planet. For a building to be fully LEED certified, it has to meet a checklist of criteria that includes everything from where materials come from, to the building’s access to bike paths, to the use of low-emitting paints and finishes. Full LEED certification can be an expensive process, and many homeowners opt not to pay the extra cost. But the LEED checklist provides a valuable resource for building green and minimizing toxicity.

The WELL Building Standard, which is administered by the Green Building Certification Institute that also administers LEED, is a newer program that measures, certifies, and monitors “features of the built environment that impact human health and wellbeing through air, water, nourishment, light, fitness, comfort, and mind.”

The program focuses its attention solely on the health and wellness of building occupants.

Hanson, who is a LEED-accredited professional, says she doesn’t know much about the WELL Building Standard, but she’s keen to learn more. For now, the information available online is another resource for people looking to minimize the toxicity of their homes and improve their health and wellbeing. tf

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A Path with

PU R POSE

By Christina Shepherd McGuire // Photographs by Camrin Dengel

J

ust the other day I was talking to my son’s third-grade teacher about spelling. I was wondering when they were going to do the typical “learn word, study flash card, and regurgitate material” spelling tests that I became accustomed to as a kid. Mrs. Madsen explained to me that the best way to learn spelling was by tackling it authentically. Now, I know what authentic means (and also how to spell it), but in this context, I was a little unsure. She explained that teaching spelling in conjunction with writing—where kids edit their own work and adopt spelling principles by applying them to the task at hand—is an authentic way to learn, problem solve, and develop a life skill.

Okay, I get it. It’s about putting purpose into everything we do. Not just because we need to spit out a bunch of words on paper. Spelled correctly.

This fall, I was on a mission to seek out those who make an authentic, purposeful living—individuals who took a hobby or stumbled upon a trade and made it their craft. What I found was an interesting array of people who pepper our community with artisan goods, supporting both families and lifestyles. Whether you’re a farmer, a woodworker, a potter, or a painter, living authentically seems to be in our mountain blood.

And, just like creating prose with pen and paper (spelled correctly, or not), this is how we get it done …

We Solve Problems Sam and Jenny Dowd, of Dowd House Studios, have an uncontained curiosity for “stuff.”

“We are such makers,” says Jenny. “My dad built things and my mom sewed. [At a young age], I learned from my parents that you just make stuff.” While the couple defaults to clay as their medium, Jenny explains that they are constantly learning new tactics by working with all types of materials. “I’ll try something in metal,” she says. “And then I’ll get frustrated and try it in paper or clay.”

As the manager of the ceramics and multipurpose room at the Center for the Arts in Jackson, Sam also knows a thing or two about working with different media. He has more than dabbled in everything from sculpting to pottery, and from welding to mold making.

It’s the couple’s multidimensional skills, and their complementary

MFAs, that allow them both to approach their careers as utilitarian potters with a problem-solving attitude.

It started in 2008, when Jenny, who was teaching for the Art Association of Jackson Hole at the time, was approached by one of her students to make water pitchers for the Four Seasons’ guest rooms. At the same time, The Wort Hotel approached Sam for a similar gig. Together, they carefully crafted hundreds of pitchers with handles that would bear the weight of both water and pitcher, while also allowing them to pour correctly. Jenny and Sam got good. Real good.

Today, Sam’s “parachute career” in art admin and his biannual Teton MudPot Sale have allowed the couple to continue solving problems for others with their craft.

“We do this all very organically,” says Sam. “Wherever the rabbit hole goes, we follow it. And there are going to be all sorts of U-turns.”

Most recently, Jenny’s pottery can be found in area restaurants, for which she creates pieces that jibe with chef requests for certain dishes. She enjoys being part of the locavore movement—local food being served on local art—and acknowledges that chefs were the missing link to her success. Sam’s role at the Art Association and his creation of Jackson’s staple pottery sale also solves community problems, as he nurtures budding artists and enables them—just like he has done for himself—to earn an income from their craft.

Winter 2017/18 ¤ Teton Family

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Teton Family ¤ Winter 2017/18

Urgent Care

Sa an

Urgent Care

- Wal the - On Rap Rap Bloo X-ra

Jim L April Jenny Layn Cece

We Find Our Voice Growing up as a homeschooler in Alaska taught Alex Paliwoda, The Backcountry Blacksmith, about the specialness of place. This self-professed mountain goat, as the touchmark logo on her pieces suggests, fell into the art of blacksmithing while searching for a medium that represented the ruggedness of nature. A welder since age 14, Paliwoda believes metal mimics the wilderness because “steel is really hard, but it’s also incredibly forgiving.”

After graduating from Montana State University Horseshoeing School, Paliwoda hauled her blacksmithing setup—which then fit into the back of her pickup—into the Wrangell-St. Elias National Park and Preserve (her new home), and completely immersed herself in both nature’s wildness and her craft.

With a burning need for people to hear her through her work, she decided to take her hobby more seriously. So she packed up shop, moved to Colorado, and landed an apprenticeship in Salida.

“I spent hours making piles of junk until I got good,” she explains.

“Production work just makes you better.“ Her big break came when she submitted a horseshoe trivet to UncommonGoods and they bought it. That year, she made 4,000 trivets.

Eight years later, you can find Paliwoda in her shop in Driggs, surrounded by impressive equipment—a propane forge, two anvils, a tumbler, and a power hammer.

She now has three employees, including a welder, a finisher, and a packer. Together, they continue to make trivets for UncommonGoods, as well as Paliwoda’s other signature pieces like her Copper River Knife (a traditional Ulu Eskimo knife), her Higher Ground Belt Buckle, cheese knives, leaf hooks, platters, and other custom items for both home and business. (Check out the porch railing at the Royal Wolf in Driggs the next time you drop in for a burger.) Last year, the small shop produced over 10,000 items that shipped worldwide. “When people from Australia, to Texas, to England actually liked my story, I was blown out of the water,” she says, beaming.

Every piece Paliwoda makes reveals her commitment to nature and the environment. From her eco-friendly finishing practices, to her recycled packaging, you know you’re getting a little slice of something created by someone making a difference in this world. “It’s exhilarating,” says the onceshy kid from the Alaskan bush. “I’m proof that someone can pursue a dream if they really try and can make what they love to do their job.”

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Teton Family ¤ Winter 2017/18

NOW ENROLLING WINTER/SPRING SEASON YOUTH PROGRAM AGES 2 TO 17

IT’S NOT JUST ART. WE HELP CHILDREN DISCOVER THEIR CREATIVITY AND DARE TO BE DIFFERENT.

When the graphic design industry tanked in 2013, textile designer Lisa Walker, of Lisa Walker Handmade, bought herself a sewing machine, taught herself how to sew, and turned her graphic design talents into a home-based business. A Bozeman, Montana, native who moved to New Jersey at age 9, Walker’s childhood was a melding of New York City suburbia and mountain culture. But she was destined to come back to the West someday. So, after a career stint at Hallmark in Kansas City, she figured out a way to be in Jackson, make money, and travel with her kids, Niko, age 8, and Kai, age 6.

All of Walker’s hand-drawn designs—turned fabric masterpieces—are reflections of something she’s seen in her travels.

Every one of her intricate screen-printed garments and accessories are designed, cut, and hand sewn by her (no Butterick pattern needed). Each year, Walker turns hundreds of yards of hand-dyed fabric into coveted wraps and scarves; signature tea towels for Persephone Bakery, Picnic, and Aspens Market; and iconic wraps, embellished in mountainscapes, ravens, and buffalo.

Walker says she’s living her own version of the “Jackson authentic lifestyle.”

“I like to be outside, but I’m not this extreme athlete,” she says. “I make items for our culture—they are warm, breathable, and can withstand the elements.

You can hike up Snow King [in my creations], and then come down and go out to dinner.”

At the end of the day, the great room in her downtown Jackson loft represents the perfect coexistence of work and life. It’s a gathering area for her family, it’s a gallery for her wears, and it’s a workshop that feeds her soul. “I like that my kids see me work hard,“ she says. “If you work hard at what you love, it will bring you your lifestyle. I want them to go out into the world knowing that.”

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We Are the Real Deal Jim and Sue Berkenfield, of Packsaddle Road Woodworks in Tetonia, never make any item of furniture twice. “The most stimulating part of the project is coming up with a design,” says Jim. “Once the creative aspect is over, it becomes more tedious, and then I don’t want to make [the piece] ever again.”

It’s a sentiment many artisans express, and something many clients desire, as they know they’re getting a one-of-a-kind piece.

And that’s exactly what the Berkenfields deliver, with heirloomquality pieces made from a mix of hardwoods like walnut, cherry, and maple, and crafted using traditional joinery techniques.

You could say that the Berkenfields somewhat tripped into their profession. While living in San Francisco, Sue, a New England native with an affinity for 18th century furniture, began dabbling with wood. Simultaneously, Jim’s work with a dotcom startup dried up, and he took a job, cold turkey, with a local cabinet shop.

The trade came quickly and easily to Jim, as he wrapped his head around built-ins and kitchen remodels. But their serendipitous “trip” became a path to a full-time gig when Sue applied for and was accepted into a craftsmanship program at the North Bennet Street School in Boston.

Furniture making is a series of sequential processes that mimic the way the Berkenfields have approached life. In 2004, the couple moved back to the Tetons, eventually settling in Tetonia; they rented 32

Teton Family ¤ Winter 2017/18

a shop space in Victor and became their own bosses. “But it wasn’t all rainbows and lollipops,” says Sue, alluding to the economic crash in 2008 that coincided with the timing of their growing family. The couple needed to diversify to manage the cash flow (a concept not foreign to many mountain-town residents), so they bought the driveup coffee shop in Driggs known as “Coffee on the Fly.” Today, the couple has moved on from being baristas. They’ve built their own shop out of a Quonset hut on their property, and they see their custom cutting-board business as a way support themselves in between the income windfalls.

“You get a [furniture] down payment and then it’s time to buy tires and take the kids to the dentist,” says Sue. But it’s all in an effort to sustain a type of freedom—one that many mountainites

HOLIDAY SHOPPING GUIDE —

Dowd House Studios dowdhousestudios.com

• Old Wilson Schoolhouse Holiday Gift Show, December, Wilson • Cocktails & Creatives at The Rose, December, Jackson • Penny Lane Cooperative, Jackson • Market (in Vertical Harvest), Jackson • Workshop, Jackson • Made, Jackson • The Wort Mercantile, Jackson • Healthy Being Juicery, Jackson • Raven Lunatics Art Gallery, Alpine

The Backcountry Blacksmith backcountryblacksmith.com • Guchiebirds, Driggs

Deliveries in Victor and Driggs every TUESDAY & FRIDAY

• Driggs Art Tour, December, Driggs • UncommonGoods (uncommongoods.com)

Lisa Walker Handmade lisawalkerhandmade.com • Art Association of Jackson Hole Holiday Bazaar, December, Jackson • Workshop, Jackson • Picnic, Jackson • Persephone, Jackson • Aspens Market, Wilson

environment

GOODBEST FOR YOUR CLOTHES. FOR YOU. QUALITY, BESTGOOD SERVICE, GOOD FOR THEPRICES EVERY DAY! .

BEST (307) 734-0424 | bluesprucecleaners.com

Packsaddle Road Woodworks • Online at packsaddleroad.net

carve for themselves, while others look on in awe. “It’s about how you structure your own time,” says Jim. “As long as we’re getting product out the door, we have more quality time to spend with family.”

Sue elaborates on the feeling of purpose: “Any town that I want to call home should have an independent bookstore, an independently owned movie theater, a coffee shop, and a bevy of craftspeople that you are proud to say make up your community.”

To be able to methodically carve out a niche, and to also pull yourself up by the bootstraps when you need to … well, to me, that’s the real deal. And it represents the overarching authenticity that folks in nontraditional communities like ours aim for. tf

Lunch, Weekend Brunch, Happy Hour, Dinner OPEN 7 DAYS A WEEK: Monday - Friday 11:00am - 9:00pm Saturday & Sunday 10:00am - 9:00pm

HAPPY HOUR EVERY DAY 3-6PM Reservations Recommended

285 E. Little Ave, Driggs, Idaho 83422 208.354.2858 | www.forageandlounge.com Winter 2017/18 ¤ Teton Family

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34

Teton Family ¤ Winter 2017/18

DEMENTIA

PROOF YOUR BRAIN It’s not just for “old people”

By Annie Fenn, MD // Food photographs by Paulette Phlipot

Photo: Photo: Shutterstock Shutterstock -- MRIMan Atthapon Raksthaput

M

ost of us mountainites habitually get regular, vigorous exercise—enough to stay fit, healthy, and strong. But how often do we think about the fitness of our brains?

As it turns out, paying attention to brain health is just as important as working out. In the past few years, the scientific community has made key discoveries about how the brain works and why its function declines with age.

Good news! Learning how to taking care of our brains, just as we have learned to take care of the rest of our bodies, is the first step toward graceful, healthy aging.

All this talk about brain health stems from a simple fact: As a community and as a nation, we are all getting older.

The Baby Boom generation (those born between 1946 and 1964) is entering “older” age in record numbers. And the incidence of Alzheimer’s disease—the most common form of dementia—will approach epidemic levels in the next few decades.

Today, more than five million Americans live with Alzheimer’s disease. And because there is currently no treatment to change the course of this progressive brain disorder, they will gradually lose their ability to remember, think, learn, and live independently. By 2050, the number of Alzheimer’s victims is expected to hit 16 million, or one of every two people over age 85. And Alzheimer’s is primed to affect women most, as two-thirds of Alzheimer’s victims are female.

But there’s good news, too. We used to think that cognitive decline was an inevitable consequence of getting older. Not much you can do, right? Wrong! We now know that Alzheimer’s evolves over decades because of the unique interaction between our lifestyle choices and our genetic makeup. Studies show that by modifying certain lifestyle factors, we can prevent or delay the onset of cognitive decline. We’re talking about factors that we

actually have the power to change—like how we think, exercise, sleep, cope with stress, and eat.

You may be wondering, Am I too young to be worrying about my brain? After all, everyone misplaces keys now and then and struggles to retrieve someone’s name. Isn’t Alzheimer’s an old person’s disease? Consider this: Researchers are detecting the earliest sign of Alzheimer’s—the buildup of amyloid protein—in the brains of 30-year-olds.

Amyloid is a key pathological feature of the disease, as it forms plaque that kills brain cells and slows information processing. The deposition of amyloid is thought to be the first indication that Alzheimer’s is evolving, long before any obvious symptoms of dementia begin. Taking care of our brains now—whether we are 35 or 75—will help prevent cognitive decline later in life.

So, are you ready to cultivate a healthy, resilient, dementia-free brain?

Some people are taking their brains back to school by enrolling in the Brain Works Boot Camp, offered by St. Johns Medical Center in Jackson. This course, created by cognitive health specialist Dr. Martha Stearn, MD, is a crash course in all the evidence-based ways we can take care of our brains. And there’s a bonus! The same strategy that prevents Alzheimer’s disease can help your brain function at a higher level right now. Want more mental clarity and a sharper short-term memory? Want to be more rested, happy, and calm? Brain health—it’s definitely the latest, greatest fitness trend. And here’s what to do: »» PRIORITIZE SLEEP: As many as one in three Americans are not getting enough sleep. Getting adequate REM sleep—the deep, dream-producing kind—is especially key for Alzheimer’s prevention. While we are dreaming, the “gray matter” (i.e. toxins and plaque) actually shrinks as the brain’s lymphatic system expands.

Winter 2017/18 ¤ Teton Family

35

OVEN STEAMED SALMON WITH CILANTRO CHUTNEY SERVES 5 — FOR THE SALMON

1 2 1/2 pound Pride of Bristol Bay wild sockeye salmon filet Olive oil Sea salt Boiling water 1.

2.

3.

4.

5.

6.

7.

Preheat the oven to 275º F. Place a large saucepan on the lowest rack.

Place another rack up high in the oven.

Rub a thin baking sheet with enough olive oil to coat lightly. Place the salmon on the sheet.

Dry the salmon with a paper towel and sprinkle with salt.

Bring a teakettle of water to a boil and carefully pour into the pan in the oven.

Place the sheet pan of salmon on the uppermost rack. Close the oven door.

Oven-steam the salmon for 20 to 22 minutes.

Test for doneness with an instant read thermometer: 110º F for rare, 115º F for medium-rare, and 120º F for medium.

Remove immediately.

* Recipe adapted from Unforgettable: The Bold Flavors of Paula Wolfert’s Renegade Life 36

Teton Family ¤ Winter 2017/18

1 2 4 1 4 1/4 2 1.

2.

3.

4.

FOR THE CHUTNEY

packed cup cilantro stems and leaves, washed, dried, and chopped ounces raw, unsalted cashews tablespoons fresh lemon juice teaspoon kosher salt teaspoons honey teaspoon ground turmeric small, fresh green chiles, deseeded and chopped

Place all ingredients in a blender or food processor.

Pulse until smooth and pesto-like. Add water, if needed.

Add more lemon juice, salt, or honey to taste. Add an additional chile for more spice.

Serve it atop, or as a side to, the warm salmon.

Note: Store leftover chutney in the fridge in a small, airtight container for up to five days, or freeze for up to three months.

DO’S AND DON’TS OF BRAIN-HEALTHY FOOD —

Christian-Classical E

Berries: at least two 1/2-cup servings each week.

•

Vegetables: daily intake of colorful, cruciferous veggies.

•

Leafy greens: one generous serving every day.

•

Beans: four or more servings each week.

•

Nuts: one 1/2-cup serving, at least 5 times each week.

•

Fish and seafood: one or more servings each week (not fried).

•

Chicken and poultry: two or more servings each week (not fried).

•

Whole grains: three 1/2-cup servings each day.

•

Olive oil: use as your primary cooking oil.

•

Red wine: one 5-ounce glass per day.

Red meat: up to four 3-ounce servings per week

•

Butter: less than one tablespoon per day

•

Cheese: less than a 1-ounce serving per week

•

Fast foods and fried foods: less than one serving each week

•

Pastries and Sweets: up to five servings each week

T

I

Timber Ridge Christmas

O

N

Certified in child development and school readiness

Winter Fest & Open House

Jan. 22, 1-4pm/Timber Ridge Academy

Classical Expo

Mar. 21, 6pm/Timber Ridge Academy

Timber Ridge Academy admits students of any race, color and national or ethnic origin

School tours available by appointment call 307.200.9564 www.TimberRidgeAcademy.org

Fuel your

Little Adventurers

well.

Photo by Amy Hatch

»» FEED YOUR BRAIN: Numerous studies show that following a Mediterranean diet reduces the risk of heart disease, cancer, and

A

Dec. 13, 5:30pm/First Baptist Church

This is when the brain clears its toxins in a process called autophagy.

A recent study published in the Journal of Neurology found a strong association between quality of sleep and markers of inflammation in the brain, in particular amyloid plaque. The more disrupted their participants’ sleep patterns were, especially if they were lacking in REM sleep, the greater their risk of dementia.

Bottom line: Strive to get seven to eight hours of sleep each night.

Brain Works Tip: Set an alarm on your phone to go off half an hour before you need to be in bed. Then, turn off your phone and all electronic devices and stash them far away from your bed. »» GET A HANDLE ON STRESS: People with chronically high stress levels are more likely to develop early dementia and Alzheimer’s disease. Cortisol, the primary hormone released in response to stress, floods the brain’s hippocampus causing neuron cell death and dysfunction. Alzheimer’s prevention is all about maintaining a healthy hippocampus—the region of the brain that houses memory, knowledge, and emotion. Meditation is one of the most evidencebased tools to reduce stress and change brain chemistry. Brain scans of people who meditate show enhanced cerebral blood flow; and some may actually form new neural circuits that bypass amyloid plaque.

Bottom Line: Find a way to incorporate a stress-reducing activity into your daily routine.

Brain Works Tip: If you are new to meditation, start by sitting for just a few minutes each day to let your mind rest. A phone application like Headspace can help keep you on track. Or try Kirtan Kriya, a chanting yoga meditation proven to improve memory, sleep, and mood, and diminish stress. Learn more at alzheimersprevention.org.

C

Come and see what we can do for your child!

EAT LESS of the following brain-unhealthy foods: •

U

KINDERGARTEN (4) – GRADE 8

EAT MORE of the following foods to reduce Alzheimer’s risk: •

D

Open Daily

9am-7pm

Juice Bar open

daily 9am-2pm

Juice & Smoothie Bar • Coffee Homemade Soup • Bulk Foods Organic Produce • Artisan Bread Beer • Wine • Local Products

36 S. Main Street, Driggs, ID • (208)354-2307 • www.barrelsandbins.market Winter 2017/18 ¤ Teton Family

37

chronic diseases, while enhancing longevity and quality of life. Now we are learning that many facets of the Mediterranean diet can reduce Alzheimer’s risk, too. One recent study in the Journal of Alzheimer’s and Dementia showed that eating from the MIND diet (a variation of the Mediterranean diet) reduced Alzheimer’s risk by 53 percent in nearly 1,000 participants over five years.

Bottom Line: Certain foods enhance brain function and are being studied as a strategy to prevent Alzheimer’s.

Brain Works Tip: Check out the MIND diet’s 10 brain-healthy food groups, and the five groups to avoid. (See sidebar on page 37.)

DR. PETER BLUMENAUER D.C. is a Board Certified Doctor of Chiropractic and Advanced Certified Yoga instructor specializing in physical medicine, yoga therapy and allergy relief.

(307) 734-0222 25 S. Gros Ventre, Jackson, WY

»» BUILD YOUR COGNITIVE RESERVE: A healthy brain needs to be constantly learning. That’s how it maintains its neuroplasticity—the ability to make new connections.

Bottom Line: Go beyond doing crossword puzzles to really challenge your brain: learn a new language, pick up a musical instrument, take a dance class, or sign up for an online brain training program.

Brain Works Tip: Be aware that many computer programs are marketed as ways to enhance brain function, but only one has adequate data to back it up: BrainHQ. »» EXERCISE SMARTER: Keep up with your aerobic workouts.

We know exercise that’s good for the heart is also good for the brain.

Add intervals and resistance-training to enhance brain function. And mix it up with mindfulness-based exercises, like yoga and Tai Chi. Bottom Line: Physical exercise is good for the brain; a combination of aerobic efforts, strength training, and exercise that incorporates mindfulness is even better.

Brain Works Tip: Try taking a different route when you head out to run, bike, or hike—just switching up locations is good for the brain. tf

BRAIN WORKS FOR DEMENTIA PREVENTION —

• What: Brain Works is a dementia prevention class created by

cognitive health specialist Dr. Martha Stearn, MD, of St. John’s Medical Center in Jackson.

• Who: Brain Works is for anyone who wants to learn how to reduce dementia risk using the latest evidence-based science.

• How: Students build cognitive reserve using BrainHQ, a computerized brain-training program that challenges processing speed in a way that enhances neuroplasticity. Brain Works Kitchen cooking classes teach students how to choose the most brain-healthy foods, and how to create easy meals using modern techniques.

Training in meditation teaches students how to effectively rest the brain. Movement classes incorporate exercises shown to enhance cognitive function, such as Tai Chi and Kirtan Kriya. Lectures cover topics such as how to sleep better, which medications to avoid, and how to cultivate a brain-healthy lifestyle.

• When: Contact St. John’s Hospital’s Cognitive Health Department for upcoming dates and to register. (tetonhospital.org) 38

Teton Family ¤ Winter 2017/18

• Seasonal Home & Garden Décor • Winter Farmer’s Market January-March • Gifts, Houseplants & Fresh Flowers

208.354.8816 • 2389 S. Hwy 33 • Driggs, ID

www.mdlandscapinginc.com Open year round

MOROCCAN FORBIDDEN RICE SALAD SERVES 6 — 2 4 1 2 1/2 1 3/4 1/4 2/3 1/2 1 1/2 1/2

1.

2.

3.

4.

5.

6.

7.

cups forbidden rice (black short grain rice) cups water teaspoon kosher salt large lemons, zested and juiced cup extra virgin olive oil cups cooked chickpeas (or one 15-ounce can, drained) cup scallions, white part only, minced cup pitted dates, chopped cup slivered almonds, toasted teaspoons ground cardamom cup fresh cilantro, minced, plus 2 sprigs for garnish Salt Freshly ground pepper

Rinse rice well and shake dry.

Bring water to a boil with salt. Add rice and lower heat to a simmer.

Cover and cook for about 20 minutes. Turn off heat and leave covered for another 20 minutes. (Can also be made in a rice cooker.)

While the rice is cooking, zest the lemons, cut them in half, and juice.

Whisk together 3 tablespoons lemon juice and 1/2 cup olive oil. Set aside.

Fluff rice with a fork; transfer to a bowl. Toss with lemon juice and olive oil mixture. Fold in remaining ingredients. Season with salt and pepper.

Let stand at room temperature until ready to serve.

Adjust seasonings and garnish with cilantro sprigs before serving.

PLAN YOUR

WEEK

WITH

WIDE Y E L L A BLE V A L I L AVA LOCA & E FRE Winter 2017/18 ¤ Teton Family

39

Mandatory

RECESS

Life Inside a Bubble

By Christina Shepherd McGuire Snow falls amidst your tiny sphere Awakening nostalgic memories.

A big cityscape.

A chilled skating pond.

Shushing down the mountainside.

I shake you up.

You snow some more.

Life seems simple in your bubble.

What’s it like inside that dome?

Is your bed cozy?

No money woes, I’m sure.

Or schedules. Or rushing.

In fact, you’d bump into a glass wall, Should you vacate your scene.

You live in a captured moment, Void of outside interruption.

Just stillness.

Like when winter days are White.

Soundless.

And so with each shake of the globe, I go there too.

40

Teton Family ¤ Winter 2017/18

Photo: Shutterstock - Elena Elisseeva

For you it’s simply Snow angels on the ground.

Walking your dog on a leash.

Sitting under a flickering streetlamp.

Beneath a snowy sky.

In a protective bubble.

got ice?

RINK OPENS NOV 11TH! Visit our website for schedules & programs

• Public Open Skating • Youth Hockey • Youth Skating Lessons • Girl’s Hockey • Coed Adult Hockey League • Women’s Hockey • Adult Learn to Skate or Play • Pick-Up Hockey

Making the good life in Teton Valley even better.

208-399-2ICE 380 S. Agate Avenue • Victor, ID

Culture. Recreation. Community.

tetonvalleyfoundation.org