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Shifting Gears - Find it or Grind It by Dave Harrison Page 11
Ride Sun Valley Kicks Off This Friday
Fire Department Treated Community to a Number of Demos at Appreciation Day
Page 15
Hundreds of Supporters Rally at Bowe Bash Page 18 & 19
read About it on PaGe 3
J u n e 2 6 , 2 0 1 3 • V o l . 6 • N o . 2 6 • w w w .T h e W e e k l y S u n . c o m
Sylvia Dore to Teach the Process of
Fermenting ‘Fermenting Vegetables’ class - 5:30-7 p.m., Thursday at NourishMe in Ketchum
Hotline Benefit STORY & PHOTO BY KAREN BOSSICK
F
ine wines from North and South America will be highlighted Saturday night as the Crisis Hotline celebrates “Wine of the Americas” at its sixth annual Spring Winetasting/Silent Auction. The event will be held from 5:30 to 7:30 p.m. at the Sawtooth Botanical Gardens, a few miles south of Ketchum at Highway 75 and Gimlet Road. Tickets are $25, available at the door or by calling the Crisis Hotline at 208-788-0735. “We’re raising the bar a little,” said Robin Tomasi, the Crisis Hotline’s development director. “In the past, we’ve spotlighted Idaho wines, which are good. But this year TasteVin Wines has selected wines from Chile, Argentina and Washington State to go with appetizers from Cristina’s, Il Naso, Globus, J&T Catering, Perry’s, Atkinsons’ Market, Zou 75, Vintage, Boca and Ketchum Grill. And the Sawtooth Brewery will provide beer samples.” Cristina’s, for instance, will provide a focaccia sandwich, an artichoke dip with flatbread and a salmon platter; Zou 75 will provide beans with spicy aioli sushi rolls. And Rodrigo Herrera, the new owner of Vintage, will be cooking on the spot. Silent auction items include golf packages from Sun Valley, Bigwood and The Valley Club; jewelry from Christopher & Co.; a yurt trip, Nordic ski pass, rafting trip, fine art and gift certificates from The Elephant’s Perch and other shops. Pianist Michael White will provide background music. The hotline is staffed 24/7 365 days a year, fielding calls concerning depression and other issues Valley residents are grappling with. It also offers referrals to non-profits in the Valley. The hotline fields a lot of calls from teens, Tomasi said. “We visit the schools and counsel the kids about the warning signs of suicide—teens are among the most demographically susceptible population groups to suicide. We also advise them about what to do in a drug- or alcohol-based emergency. Next year we’ll focus on things like bullying and what to do if you see friends using meth as part of a module in the school curriculum.” Hotline staff are also offering a new course to first responders, including firefighters and ski patrolmen, about how to deal with trauma. “It’s not just about taking vital signs,” said Tomasi. “There’s a psychology component that needs to be addressed, such as how to talk to the family of the trauma victim.” A volunteer course will be open to the public next fall. tws
STORY & PHOTOS BY KAREN BOSSICK
T
o the untrained eye, the bubbling green-yellow mixture of fermenting Daikon radish sitting in a jar on the counter of NourishMe might look like food gone bad, food that’s spoiled. But Sylvie Dore sees a jar that’s bubbling with healthful benefits. “Eating one big tablespoon of sauerkraut, fermented carrots or fermented radishes is the same as eating a large bowl of salad,” she said. “It provides good bacteria, which helps us digest food and assimilate nutrients. It also helps strength our immune system.” Dore can scarcely make enough fermented foods each week to meet demand at Ketchum’s NourishMe store, as more and more consumers learn of the benefits of fermented foods. She’s even teaching a class on fermenting vegetables from 5:30 to 7 p.m. Thursday at NourishMe. Students will get to taste 10 varieties of fermented vegetables, including curry, pizza and pickled Daikon. They will also get a jar of sauerkraut to take home. (Call 408-859-7383 to register). Fermented foods used to occupy a regular place on Americans’ plates. But they began to disappear as food manufacturers began making pickles and sauerkraut with vinegar; pasteurizing cheese, which killed off good bacteria; and making breads with commercial yeast instead of the time-honored sourdough starter. In the process, Americans have lost something that helps improve digestion, helping the body better absorb nutrients. They’ve lost out on enzymes that offer better health and foods that restore good bacteria in guts that have been ravaged by lactose intolerance, gluten intolerance, irritable bowel syndrome and other problems, said Julie Johnson, a nutritionist and owner of NourishMe. Raw vegetables can be difficult to digest and overcooked food can lose nutrients, Johnson said. But fermented foods are easy to digest. “They help the micro and macronutrients enter our bloodstream and they help break them down on a cellular level so they can enter cells,” she added. “And, of course, we add other beneficial things to our fermented foods. Ginger, for instance, has a lovely effect on the blood. Garlic helps thin blood—it’s antibacterial. It’s
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The Spring Wine Tasting and Auction will help fund the Crisis Hotline, which provides help to those considering suicide and dealing with other emotional crises.
“It’s the right way to eat for a lot of reasons.” One bite of these fermented ginger carrots is equivalent to eating a whole bunch of carrots, says Sylvie Dore.
the right way to eat for a lot of reasons.” Dore began eating fermented foods when she became pregnant. Now, eight years later, she tries to eat two tablespoons a day. “Someone gave me a cookbook titled ‘Nourishing Traditions,’ by Sally Fallon. I read it and was sold. It’s traditional knowledge that humans have made use of over hundreds of years and thrown away just in the last 50 years,” she said. “People used to eat fermented foods all the time before refrigeration. They’d harvest their vegetables in the fall, cut them up, ferment them and they’d last all winter. It’s a form of preserving. We changed our diet to white flour and other refined foods, forgetting all the wisdom of the past, and we began seeing diseases increase.” Fermenting foods is easy to do. In fact, it’s a good way to use up excess garden veggies. Fermented foods keep for months, while fresh produce spoils in a
couple weeks. Dore chops vegetables, including cabbage, carrots and Daikon radish. Then she lightly salts them to draw out the liquid. She adds whey, a byproduct of raw milk, to help it ferment quicker. Then she submerges the vegetables under their own liquid, forcing out air bubbles. It’s important to get the liquid over the chopped veggies, she says, because good bacteria doesn’t like oxygen. When done, Dore lines NourishMe’s shelves with such choices as German sauerkraut made with caraway seed, salt and whey; Asian kraut, featuring cabbage, kale, garlic, ginger, lemon juice, tamari, whey and salt; a carrot-ginger mix; curry kraut; and kimchi made of cabbage, carrots, Daikon radishes, ginger, garlic, chili, sea salt and whey. Cabbage is popular to ferment because of all it brings to the table. But you can
continued, page 17
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