The Bright Spot In The Week For The Wood River Valley & Beyond SUN VALLEY ICE SHOW BALDY’S CROWN JEWELS, PART II
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Happy New Year! Cody the Lab hangs out at his new home at the Wood River YMCA in Ketchum. Courtesy photo
Cody The Lab Joins The ‘Y’ P.M. FADDEN
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canine-inspired art awareness project, Cody the Lab, has taken up recent residence at the Wood River Community YMCA. The latest addition to the artistic and philanthropic series ‘Cody the Lab’ was donated to the Y by Rich Wending and Wendy Hayward on Monday, Dec. 21, in an event that welcomed the dog statue to its new home. The piece marks the 100th statue of its kind and coincides with the sale of “How Cody Found His True Colors…”, a children’s book currently available at Chapter One Bookstore, The Tanning Service, Chicken Lipps in Giacobbi Square, Animal Shelter of the Wood River Valley, and the Wood River Community YMCA. “All proceeds from the sale of Cody’s book will go to support of the Animal Shelter,” said illustrator and Animal Shelter founder Lyn Stallard in an interview. The books are priced at $15. “The story of Cody is one of Inspiration,” said Terry Tischer, an Animal Shelter board member and co-contributor to the project’s accompanying book, in an interview. The original Cody, an adopted pet of artist and animal lover Stallard, became the inspiration for the art and animal rights initiative, which follows in the iconic footsteps of similar series displays in Chicago (cows) and Seattle (pigs). “The first Cody the Lab was created in 2000,” Tischer said. Each Lab is initially formed in Los Angeles from a fiberglass mold before being transported to its intended recipient. According to Tischer, artistic completion of the Labs can take many weeks. Labs have since become common decorative sights to business frontages and community centers throughout the Wood
Photo by Kat Smith (www.katsmithphotography.com) Sleigh driver Juan Delval leads mules Amos, left, and Olly, right, across Glendale Farm in Bellevue on Monday morning. The farm offered a community sleigh ride to local residents that day. For more information on Glendale or its sleighs, call farm manager Dan Van Der Meulen at 208-720-0176.
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Ski Team Studies Avalanche Safety STORY BY K. HOFFMAN
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n Saturday, Dec. 13, the Sawtooth Avalanche Center and Sun Valley Ski Patrol held their first ever Youth Avalanche Education event for Sun Valley Ski Education Foundation’s youth athletes. Approximately 80 13- to 18-year-olds and their coaches attended the event on Bald Mountain. The event focused on the importance of using a heightened sense of decision-making when exiting a ski area boundary and entering uncontrolled or “out of bounds” terrain. The group first assembled at Lookout Restaurant on top
of Bald Mountain for a multimedia presentation by Avalanche Center Director Scott Savage. In the presentation, Savage explained and addressed the common misperceptions regarding “sidecountry” areas and the simple things people can do to stay out of trouble when recreating in avalanche terrain. Savage provided some key points, including that people should pay attention to “bull’s-eye” data or recent avalanche activity, which includes a snowpack collapsing or cracking. Large storms with extreme wind are all red flags for a potential avalanche, he added. “These are flashing neon signs saying, ‘STOP! DANcontinued on page 12
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S t a n l e y • F a i r f i e l d • S h o sh o n e • P i c a b o
Local Food For Thought Fresh Resolutions BY ALI LONG
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s one of your New Year’s resolutions to eat more healthfully? While standard advice says to read labels and control portions, local, seasonal food is a much easier and fresher means to the same end. Fruits and vegetables grown close to home are fresher and more nutrient-rich. Locally made soups, sauces and other prepared foods are less processed and more wholesome; local breads and cheeses usually boast quality, organic ingredients and are free of preservatives and other additives. In summer and fall, farmers’ markets offer local food favorites. In winter months, when these markets are less frequent, local products can still be found at stores committed to your health and our local economy. Make your first stop for groceries local food retailers like the Wood River Sustainability Center or NourishMe, and then finish off your list at larger markets and grocery chains. Another way to boost your intake of fresh local food is to cook with what’s available. Instead of searching for ingredients for your favorite recipe, purchase what looks freshest and most abundant (volume usually means lower cost), then Google a recipe that uses those ingredients. Synchronizing your body with the seasons promotes optimal health and digestion. Fresh, healthy, local food can be (though not always) pricier, but these up-front costs offset future healthcare costs. Americans spend the lowest percentage of their income on food than any other country, and we have the highest remedial healthcare costs—this is no coincidence. Local food is not only good for our health, but also our environment and local economy. Maybe if the benefits of our food resolutions extended beyond ourselves, we would be more likely to keep them? So, in 2015, resolve to include at least one (hopefully more!) “Made in Idaho” food product in your shopping cart each time you shop. Ali Long is the president of The Springcreek Foundation and the director of the Local Food Alliance. For more information, email her at ali@localfoodalliance.org.
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The Advocates, ETC
Our Goals For A New Year BY THE ETCS
“Our vision is of compassionate, peaceful communities, with respect, equity and justice for all human beings. In this vision, all people will work together to make our communities stronger as a whole and, in turn, create powerful future generations where violence against women and girls is no longer a common occurrence and violence in all our communities is no longer accepted. In this vision we stand together with those who are oppressed and fight injustice, even in the face of resistance.” –Idaho Coalition Against Sexual and Domestic Violence.
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ere are some actions we all can take throughout the New Year to end violence and create a compassionate community in 2015:
•Recognize that these issues are real. Violence and oppression are prevalent problems within all communities, including here in the Wood River Valley. Violence can be physical, emotional, financial, stalking, and/or sexual. •Be informed. Educate yourself on where victims can receive help. Learn how to recognize “red flags.” Help educate the younger generation about what a healthy relationship is and take it a step further—model it for them. •Have conversations. We know that the topic of violence is difficult to talk about; however, silence allows for the cycle of abuse to continue. Honest conversations should take place in homes, schools, workplaces, on social media, or even during social functions. •Take these issues seriously. Recognize when you are hearing demeaning jokes or comments, and speak out against them. Believe and support the stories of victims. Check in with someone the next time you hear a rumor there may be abuse happening. •Be a Green Dot / active bystander. If you witness a violent or potentially violent act, find a way to intervene or seek help from others. Come to a Green Dot training to receive tools on how to intervene safely. •Create a culture that accepts differences. Broaden your understanding for different cultural beliefs, religions, races, and sexual identities. Recognize your own personal privilege. Speak out for those affected by systematic injustice. Part of eliminating privilege in a racist, sexist, classist and ablest society is to point it out. •Get involved. Attend community events, support nonprofits, and take part in fundraisers that work in our community to build a safe and compassionate community for all. Support local and national campaigns against violence.
report December 31, 2014
Time for New Ski Boots? BY JIM SANTA
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n my last article we discussed a few basics of ski shapes and camber lines. While skis are the eye candy of the ski shop and certainly worth careful consideration, boots are hands down the most important component in skiing. Get this right and you’ll unlock your best performance while skiing in comfort. First, seek out a reputable shop, preferably in a ski town. We deal with boot fitting every day of the season, and have the opportunity for immediate feedback from our skiing clientele. Plus, you can conveniently return and test any needed adjustments. At Sturtevants, we proudly offer a boot-fit guarantee; you certainly can’t find this online or at a big sale or swap. If you’re halfway serious about skiing, a good-fitting boot will be worth every penny! A good boot fitter will ask a lot of questions before making any recommendations. If a salesman recommends a boot to you before you take your shoes off, move on. A good fit starts with precise measurements of both feet, including length, width and dorsiflexion, along with a general analysis of stance and foot structure. You should provide an honest assessment of your skiing, including favorite types of terrain, aggressiveness, number of ski days you average in a season, and your skiing aspirations. Bring your lightest ski socks or purchase a new sock for the fitting process. A knowledgeable boot fitter will return with two, maybe three, models to test fit. A shell fit (no liner) on the boot should be performed first. For a good performance fit, we suggest 3/4 to 1 inch of room in the shell. A new boot should be quite snug; they will pack out and get bigger. If they feel really comfy right out of the box, beware—it’s likely too big. Look for a boot that’s comfortably snug and feels like a natural extension of your foot. Some time during this process the concept of a foot bed should be introduced. Good foot beds are not just hype; they will improve the comfort and performance of your new boots. So now you’ve purchased a new boot. You can expect this boot to be a little bit tight and even a bit uncomfortable for the first day or two. Trust that a little discomfort at first will lead to a good-fitting boot in the long run. The snow is fantastic, so get out there and enjoy the great conditions! Jim Santa is a member of the Sturtevant’s management team and an avid participant in the great outdoor activities we all live here to enjoy. For more information, email him at jsanta@ sturtevants-sv.com.
We’ve said it before and we’ll say it again because we truly believe it: We don’t have to do everything, but we all must do something. This article was written by The Advocates’ seven ETC (Every Teen has a Choice) teen interns. The Advocates is a Hailey-based nonprofit whose mission is to teach people of all ages how to build and maintain healthy relationships. For more information on The Advocates or the ETCs, visit www.theadvocatesorg.org or call Youth Activist Coordinator Heidi Cook at 208-788-4191.
Wikimedia Commons photo
340 N Main St Ketchum, ID 83340 (208) 726-4501 sturtevants-sv.com 18
T he W eekly S un •
december 31, 2014
SPOTS on life’s terms
A Smörgȧsbord
ing of an old tradition with the new, a way of life that I try to keep, cherishing my past with a loving set of parents and the larger y Swedish mother always pre- family that accepted me as a true Swede, pared a large smorgasbord table even though I was adopted, and enjoying the for Christmas Eve, and family and present of being open to new methods from friends would drop in for kippered herring, cooking to technology. kottbullar (Swedish meatballs) rotmos (turWhile I served cucumber salad, eggs, nips and potatoes mashed together) and so cheeses and my guest’s contribution of many other delectables, including glogg (a juicy, oven-roasted Brussels sprouts and my heady Swedish alcoholic beverage) if they housemate’s best-ever scalloped potatoes, I were brave. Forrest Gump proudly recalled missed cooking my mother’s famous ginger his mother’s phrase, “Life is like a box of cookies (pepparkachocolates.” I have kor), buttery spritz decided that life is and moist cakes. I also a smorgasbord. realized how lucky Even though my offerings were I am to have friends On Sunday, December 21, along with who help and local a friend, I spent the not as complete as true smor- stores who can ALday in the kitchen MOST bring back trying to recreate gasbords, the items represented those flavors to me. my mother’s efforts. I also acknowledge Even though my that my life is so many aspects of my life. offerings were not full with communias complete as true ty choirs and othsmorgasbords, the er blessings that I items represented many aspects of my life. mustn’t feel guilty. I do often wish that my First and foremost was the big bowl of Swed- kitchen smelled like hers, of coffee, cookies ish meatballs, a dish I have been cooking and lots of baking! So these last elements on since I was a child. How evocative is the my small table represent my gratitude for smell and succulent the taste, reminding the rich life I lead and have led. What gifts! me always of the times I would stand betws side my mother, helping her roll the small balls of meat and shake the iron skillet so they would turn over by themselves. Even though my mother’s recipe box burned in the fire of my first home as a newly married woman, emulating her zest for cooking and Christmas is always a treat. So kottbullar represents my long life of dear family and friends. My adult attempts to keep good Swedish cooking in my home has included a fish dish I love: gravad lax (gravlax.) This year I cured (with sugar, salt, dill and white peppercorns) a hefty amount of salmon (like lox, only without the smoking.) It’s not the herring of my childhood or the infamous lutefisk, but I am proud of being able to serve and eat such an extravagant dish (and enjoy it later with its mustard-dill-lemon sauce on dark pumpernickel.) Although I miss the limpa bread my mother made, our local JoEllen Collins—a longtime resident of the Wood River Vala teacher, writer, fabric artist, choir member and markets and bakeries can provide yummy ley—is unabashedly proud grandma known as “Bibi Jo.” substitutes. Gravlax represents the blendBY JOELLEN COLLINS
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Aeronautics Art Contest For Students Students in grades K-12 can express their love for aviation through artwork during the annual aviation art contest sponsored by Idaho’s Division of Aeronautics through Feb. 27. “A love affair with flight usually begins at an early age, and art may be the perfect medium to express that affection,” states a recent news release from Idaho Transportation Department. Submitted art must not exceed legal size (11” x 14”) and must have an aviation theme. There will be three age groups: Kindergarten through fourth grade; fifth grade through eighth grade; and ninth grade through 12th grade. The contest is for two-dimensional color, black-and-white, technical drawings (schematics), or painting (including watercolor, oil and other media.) The student’s name, grade, mailing address, home/cell phone number, school name and address, teacher’s name and contact information, and indication as to whether the entry can be used to promote future contests must be printed on the back of the submission. The first-place prize in each category is a round-trip flight from the student’s hometown to Boise, chaperoned by parents or legal guardian. An award and certificate of achievement will be presented by Idaho Governor C.L. “Butch” Otter, and students and parents can tour the Idaho Capitol. Completed art must be received by the Division of Aeronautics no later than Feb. 27, 2015. Art submissions should be sent to: Idaho Division of Aeronautics Aviation Safety and Education, 3483 Rickenbacker Street, Boise, ID 83705. All submitted art will be returned to the student’s mailing address after being displayed at the ITD Division of Aeronautics. Winning entries will be featured in Rudder Flutter, Idaho’s aviation newsletter. Winners will receive a complimentary copy of the newsletter. Announcements also will be sent to local news media. For more information, contact Dan Etter at dan.etter@itd.idaho.gov or 208-334-8777.
Wikimedia Commons photo
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