teton family fall 2014

FALL 2014

—Issue # 16

GOING WHEAT ... in a gluten-free era

EMOTIONALLY FOCUSED COUPLES

THERAPY

B.Y.O.B.Home Brewing 101

Do you travel to see a specialist?

Does your specialist travel to see you?

• Cardiology • Diabetic Education • Nutrition Counseling • ER Care • Endoscopy

• General Surgery • Gynecology • Family Practice • Orthopedics (including

total hip and knee replacements)

• Neurology • Radiology • Pain Management • Infusion Therapy • Pediatrics

• Pharmacy • Rehab Therapy • Telepsychology • Teleburn • Telestroke

Specialties close to homeDr. Maurice Brown, Orthopedics Dr. Patrick Gorman, Cardiology Dr. George Linhardt, General Surgery

Expand your play room.

“We’re Driven By Our Customers”

Family Owned Dealership Since 1972

307-733-6600 • Jackson, WY1020 W. Broadway & 405 Powderhorn Lane

tetonmotorssubaru.com

2 Teton Family ¤ Fall 2014

Note From the Editor

Mountain StyleExpedition YellowstoneThe misguided adventures of a well-meaning mother

Leaf PeepingTeton fall foliage identification

Book Review

Conscientious CookBeyond CanningOld-fashioned food preservation techniques

Ask the ExpertCreating ConnectionsEmotionally focused couples therapy

MamasphereIt’s All About (Parenting) Style!An essay

Cabin FeverB(rew) Y(er) O(wn) B(eer)Home brewing 101

FALL 2014

—Issue # 16 Contents

Departments

FEATURES

4

8

10

10

12

16

30

34

20—MODERN FAMILIES WITH DEEP ROOTSDo the personalities of the contemporary Teton move-ins differ from those of yore? The answer lies in the stories of four modern families with deep roots.

By Christina Shepherd McGuire

24—GOING WHEAT ... IN A GLUTEN-FREE ERAWith fad dieting and gluten-free trends being all the rage, we unveil the science behind one author’s decision to “Go Wheat.”

By Annie Fenn M.D.

On the Cover: Send your best fall leaf photos to [email protected] by Giuseppe Blasioli/Fotolia.com

8–

12—

Women & Infants Center• Spa-like amenities• Family-centered care• Your birth plan is our birth plan• Outstanding classes in childbirth preparation

and newborn care• Walk-in clinic for any concerns during your

doctor’s off-hours• Perinatology services for high-risk pregnancies• High-tech Level IIIb NICU with capabilities

for the tiniest preemies

It’s all in the details.

3100 Channing Way • Idaho Falls eirmc.com/baby

Where you go when it matters.

Planning for your perfect day?


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

In the last few years, the contents of my kitchen cabinets have transformed themselves from travel mugs and spill-proof kids cups to, well, Mason jars. If you want a drink in my house, grab a jar and fill it up (the squat ones are for wine). True—mountain biking with a one-quart Mason jar would be quite cumbersome. But in a way, I miss the time when we’d actually stop and get off our bikes to drink, or sit and sip a hot cappuccino out of an open-topped porcelain mug. I long for the days when to-go boxes weren’t needed (due to grotesque portion sizes) and lunchbox snacks were homemade and packed in a cartooned metal box with a latch. We were much more connected then, weren’t we?

The articles in this fall magazine have compelled me to rethink modern behaviors and maybe even adjust my own. The spectacular piece “Going Wheat … In a Gluten-Free Era” (page 24) forced me to deconstruct the obsession that I have with conventional bread. By taking the time to sprout or grind my own grains, I’d create healthier alternatives for my family, and a fun weekend project to boot (off-season will be here soon enough). If I followed Poa Jacobsen’s directions

on how to preserve foods in “Beyond Canning” (page 12), maybe I’d have more homemade food alternatives mid-winter. And if I tackled one task a week out of Georgia Pellegrini’s book, Modern Pioneering, then it might just bring me closer to the practices of the early settlers in “Deep Roots” (page 20).

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

A note from the EDITOR

Contributing WRITERS

Welcome to

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

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

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

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

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

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

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

Edit

or p

hoto

: Kis

a Ko

enig


EditorChristina Shepherd McGuire

[email protected]

Art DirectorColleen Valenstein

Copy EditorPamela Periconi

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

Advertising SalesAmy Golightly

[email protected] Banks

Teton Family is published three times a year and distributed at more than sixty-five locations for free throughout the Tetons. To request copies, call (307) 733-2047 x108. Visit tetonfamilymagazine.com for additional content and insightful blogs. © 2014 Teton Media Works, Inc. All rights reserved. Reproduction of this magazine’s original contents, whether in whole or part, requires written permission from the publisher.

Publisher: Kevin OlsonDirector of Business Development: Amy Golightly

Distribution: Kyra Griffin, Hank SmithPat Brodnik, Jeff Young

P.O. Box 7445, Jackson, WY 83002 // (307) 732-5900

tetonfamilymagazine.com

Specializing in You

307.201.1489 • Jackson Hole Women’s Care • 140 East Broadway, just off the Square

Hormonal Counseling • Pelvic Support and Related Female Incontinence • Medical Alternatives to Surgery

Dr. Mary Girling, MDFellow of the American College of OB GYN

Personal Care by a single physician – you will always see your doctor10 years experience in deliveries, major gynecologic surgeriesand minimally invasive surgeriesSupportive of individualized birth plans and natural childbirthAffordable infertility treatmentNew electronic medical records in full compliance with federal guidelinesAccepting all insurances, accepting new patients Check us out on our new website www.jacksonholewomenscare.com and Facebook

75

– Youth and Adult Programs –After School (Tuesday & Thursday) and Saturday AM and PM Ski Programs

After School Wednesday Snowboard ProgramsThursday Race League Program

Adult Lesson Punch Cards, Series and Lesson Season PassesLook for info at www.snowkingmountain.com

“The Locals’ Hill ”

SNOW KING MOUNTAIN SPORTS SCHOOL

SNOW KING MOUNTAIN SPORTS SCHOOL

TeTon Valley CommuniTy SChoolWhere Learning Comes to Life

• CommunityFocus• ChallengingCurriculum• SupportiveLearningEnvironment• Expandingto7th&8thGrades

Victor,Idaho•208.787.0445

JouRneyS SChoolLearn. Think. Act.

• SmallClassSize• PreK-12thGrade• AcceleratedLearning• InternationalBaccalaureateSchool

Jackson,Wyoming • 307.733.3729

DiD You KnoW ThAT

Call to sChedule a tour, or visit www.TeTonSCienCe.oRg


Most fourth- or fifth-grade parents of Teton Valley, Idaho, kids anticipate Expedition

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

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

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

Story and photographs by Marlene Wusinich

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

9Fall 2014 ¤ Teton Family

“Tell me and I forget, teach me and I may remember, involve me a nd I learn.” – Benjamin Franklin

My first instinct was to say, “No, we have to obey the rules and do what we’re told.” This got me nowhere. They were curious kids—they weren’t asking to do anything wrong or unsafe, they just wanted to venture off the beaten path. We were in Yellowstone, after all, the crown jewel of national parks. And national parks came into existence because someone challenged the status quo, because someone asked, “Why?”

So on our last hike, when we were supposed to be following the group, looking for man-made artifacts, my clan spotted something in the opposite direction. Finally, I said, “Yes—let’s run for it, check it out, and then run right back!” We were still within earshot of the group, but we pursued our curiosity and found what looked like an animal carcass. Guess what? We discovered a really cool stacked vertebra!

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


Teton Fall Foliage Identification

LEAF PEEPING

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

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

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

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

By Brigid Sinram

When was the last time you made a seed bomb, used a watermelon as a keg, or rendered fat for preserving? Georgia Pellegrini’s book, Modern Pioneering (Clarkson Potter, 2014), holds your hand as you discover old-fashioned practices with a hip, new spin. Described as a “grittier Martha

Stewart,” Pellegrini provides recipes and projects that foster a skillset often overlooked by our harried culture. And don’t be intimidated by her seemingly hardcore tactics, like killing her own food. Pellegrini celebrates the basics by teaching you how to garden efficiently using only five tools, distress wood with Vaseline, and decorate your food with edible flowers. With lessons like “How to eat a fig” and “How to grow mushrooms” interspersed with “How to create a pocket-size, 48-hour survival tool kit,” Modern Pioneering just may force you to quit your day job, get back to the basics, and reconnect with life by performing each task, cover to cover. – Christina Shepherd McGuire

LOCAL SPOTS for FALL FOLIAGE

AdventuresWyoming:

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

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

Idaho:

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

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

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

BOOKReview

Phot

o: A

lexa

nder

Kaz

ants

ev -

Fot

olia

.com


FORMER I .N.L . WORKERS

NUCLEAR CARE PARTNERSTM

NCP

ATTENTION

US Department of LaborEmployment Standards Administration

Office of Workers’ Compensation ProgramsDivision of Energy Employees Occupational Illness Compensation

Medical Benefits Identification Card

No Co-Pay / No DeductibleMISUSE OF THIS CARD PUNISHABLE BY LAW

Name: John Doe

Accepted DX: 195.2 502 505 508.1 515

If you suffer from chronic illness related to work exposure, you may qualify for no cost* medical benefits. Nuclear Care Partners™ is an approved medical provider under the U.S.

Department of Labor.

We offer a full line of free home care services, including NCP’s Family Caregiver Program—

a benefit that allows a family member to receive training, certification and financial

compensation for participating in your care.

Those qualifying members affected by work- related illness are given the card below, which

provides access to the following services:

Nursing, Home Health Aide, Meal Preparation, Medication Support, Safety

Assessment, Education and more.

If you or a family member would benefit from our services, call our local office at 208.881.9022 or

visit NuclearCarePartners.com.

*Upon Approva l

WE’RE HERE TO HELP.

What to do with all those fallen leaves?

HOW TO MAKE A LEAF WREATH

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

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

Materials:Colorful autumn leaves, stems intactWreath form or metal wreath frame (available at craft stores or

upcycle an old one)Spool of thick florist wireGlue gun (optional)

Instructions:1. Collect your leaves outside. Look for unusual colors and unique shapes.2. Sort your leaves by color and shape. Lay them out on a flat surface.3. Create small clusters of leaves by wrapping the stems together with

florist wire. Fan them out.4. Use small pieces of florist wire to wrap the clusters around the wreath

form. Make sure to overlap each cluster for a fuller wreath.5. (Optional) Hot-glue single leaves into any gaps or open spaces in your

wreath. tf

Idea

s!

Cure Your Child With Food: The Hidden Connection Between Nutrition and Childhood Ailments (Workman, 2013) by Kelly Dorfman is an informative resource

for parents of kids with health challenges. If your child suffers from stomachaches, constipation or diarrhea, rashes, sleep problems, or other imbalances, Dorfman explains how to become a nutrition detective. She unveils how proper nutrition can alleviate ailments like chronic ear infections, eczema, picky eating, attention problems, speech delays, and mood. Dorfman further explains that symptoms like poor sleep and constipation can indicate a food sensitivity, while symptoms like picky eating and skin bumps are signs of a deficiency. Concerned your child may have a dairy or gluten intolerance? Dorfman tackles that, too, by including what to look for

and explaining the differences between sensitivities and allergies. Her protocol carefully outlines how to introduce new foods to picky eaters, making it a go-to guide for parents searching for solutions. Dorfman’s real-life stories provide testimony to the fact that health problems CAN be cured with food. – Martha Berkesch, Mother Nature Nutrition, mothernaturenutrition.com/blog

BOOKReview


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

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

The Deep FreezeFreezing is the easiest and most common method of food preservation. True—it’s both convenient and safe to throw leftover soup in the freezer. But it’s also important not to overlook the quality of the outcome. Freezer air is dry and wicks the moisture from food, leaving that infamous freezer-burned flavor. Make sure food is properly wrapped or stored in freezer-quality paper, BPA-free plastic, or glass to ensure long-term storage and a quality product.

To freeze garden vegetables, first blanch, submerging them in boiling water for a few minutes. Next, quickly cool them in ice water to stop the cooking process. Blanching inhibits the food’s enzymes from breaking them down during the freezing process.

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

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

A Little Culture, PleaseFermenting is the oldest method of food preservation and has recently resurged as a health fad. You don’t need electricity to prepare and store fermented vegetables, and the health benefits are amazing! To some, allowing food to sit out at room temperature may be perceived as unsafe. But to the contrary, the process creates a safe lactic acid environment for beneficial bacteria to form. Fermented vegetables, or “kraut,” keep for months in a cool dark space, or up to six months or more in a jar in the refrigerator.

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

BEYOND CANNING

By Poa Jacobsen // Photographs by Paulette Phlipot

Old-Fashioned Food Preservation Techniques


HOMEMADE KRAUT WITH FALL

VEGGIES—

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

Here’s my take:1 head of cabbage (green or purple), finely

chopped3 carrots, shredded1-2 cloves of garlic, minced1 inch fresh ginger root, minced (optional)1/2-1 tablespoon sea salt or kosher salt, to tasteQuart-size, wide-mouthed Mason jars

1. Run all jars, lids, and utensils through the dishwasher, or hand wash and fully dry before using. Sterilize if you want.

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

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

4. Massage the ingredients again before packing them into the Mason jars, leaving 1 to 2 inches of headroom. Vegetables must be packed tightly. Make sure all vegetables are submerged under the brine.

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

6. Leave the jar on the counter for 3-7 days, repacking it under the brine each day. When it has a nice fermented flavor, transfer to the fridge. Kraut will continue to ferment in the fridge and will keep for months.


Open-Air Herb Drying:—

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

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

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

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


BLANCHED AND FROZEN GREENS:

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

1 bunch kale, spinach, collards, etc.

1. Boil at least 2 quarts of water in large stockpot. 2. Place washed and chopped greens in colander and

submerge in boiling water for 2 minutes (collards take 3). 3. Remove the greens from the water and place them

immediately in an ice water bath for 2 minutes. 4. Remove from the bath and press greens to expel excess

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

Label and date. tf

Frozen Berries:

Spread loose berries, individually, onto a cookie sheet and place them in the freezer. When the berries are frozen, transfer them to a freezer bag or container. Loose berries can be used, as needed, versus thawing out an entire container.

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

Note


trust, support

The mystery of love has plagued us for eons, a system of trial and error seeking to find the

perfect concoctions for lasting love. Until recently, we have leaned on several ideas that have sadly fallen short: Lasting love is all about communication; couples must strengthen their skills. Lasting love is about keeping your sexual relationship free of boredom; couples should learn new, saucy styles. And the list goes on. These strategies do have their place; however, the shortcoming is illuminated when things get messy, as they do in relationships. When we are feeling hurt, angry, and confused, these strategies don’t address the feelings and, therefore, cannot withstand the test of time—and kids, and stresses.

CREATINGCONNECTIONS

By Laura Santomauro, LMFT Illustrations by Stacey Walker Oldham

Emotionally Focused Couples Therapy

Ask the

EXPERT


trust, support

Finally, new research has unlocked the mystery of lasting love! It demonstrates the dynamics of attachment style and how it affects our connections to our partner. A secure attachment to our partner provides us with a sense of safety, the ability to be vulnerable, and the security in knowing that the answer to the question, “Are you there for me?” is a resounding, “Yes!” The tricky part is that sometimes our bond with our partner is not secure. In this instance, we may believe that it’s better to be alone because being alone is less painful and provides greater independence. And while there is truth to that argument, too, it doesn’t illustrate the full picture.

With a secure bond, we actually become more independent by the developed sense of trust and security the relationship provides. Having this secure attachment allows us to depend on our partner and fosters autonomy. “Survival of the fittest” no longer holds true. We are more productive, creative, engaged, and emotionally and physically healthy with a secure attachment. Thus, science brings us into this new age: the Age of Interdependence.

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

Lasting love is all about communication; couples must strengthen their skills.

Delivering More!

625 E. Broadway Jackson, WY 307 739 6175

Introducing the New Birth Center- Exceptional care, comfort, and privacy

- Beautiful setting with views of the National Elk Refuge

- Well-appointed suites featuring abundant natural light

- In-room labor tubs for patient comfort

- Cesarean section rate far below national average

- Breast feeding rate well above the national average

- Support from certified lactation nurses while in hospital and after returning home

- Prenatal care services

- Monthly group for babies and families

For more information, scan this QR code or visit

www.tetonhospital.org/birthcenter


It is perhaps most easily demonstrated when you observe a mother and child with a secure bond. The child falls, scrapes their elbow, and runs to the parent crying. Once the parent responds with comfort, care, and contact, the child quickly returns to playing. The safety of the relationship and the security of the bond decrease the physical

experience of pain. On the flip side, children with an

insecure bond will experience more pain, react by avoidance or anxiety, and not seek comfort from the parent. This parallels our romantic relationships.

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

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

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

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

“When we feel safely linked to our partners, we more easily roll with the hurts they inevitably inflict.”

– Dr. Sue Johnson


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

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

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

625 E. Broadway Jackson, WY 307 739 6195

Patient-Centered Oncology Care

- Regular clinics with John Ward, MD, hematologist/oncologist from Huntsman Cancer

Institute in Salt Lake City, UT - Nationally certified oncology nurses

- Chemotherapy and biotherapy infusion services

- On-site oncology nurse practitioner: Kerry Carr, FNP-BC, AOCNP

- Cancer patient navigator: Paige Janssen, RN, OCN, CBPN-C

- Individualized survivorship plans including nutrition, exercise and psychosocial support

- Cancer support groups

- Therapies that complement treatment, including hand massage for infusion patients, healing touch, and reduced-rate acupuncture

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

→

→

→

→

For more information on EFT, check out:

Idea

s!


Teton founding familiesDEEP ROOTS

By Christina Shepherd McGuire

Phot

o: B

radl

y J.

Bone

r


I ’ve always had a fascination with other people’s stories. Maybe it’s the marketer in me, trying to uncover the distinctions of each individual’s “brand.” And as a newcomer (even though I’ve lived here nearly two decades), I’m infatuated by tales of

farming, ranching, “commuting” Teton Pass with cars dragged by horse teams, and feeding a family, all winter, off of the fall kill.

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

THE GARNICKS singing and dancing cowboys

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

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

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

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

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

celebrates the heritage and traditions of Western living.

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

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

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

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

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

Phot

os: P

rice

Cha

mbe

rs


THE WILSONSfarm smarts

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

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

After visiting with Meredith, I strolled across the street to the original Rigby homestead property, where Uncle Grant and Aunt Sharol live. There, I uncovered the Wilson story.

In June 1888, Grant’s grandfather, Thomas R. Wilson, came up from Utah to investigate the fertile cattle country and land with many creeks. In March 1889, during the Homestead Act, his family left Salt Lake by wagon brigade, settling on 160 acres north of Driggs, which they later traded for land in Alta that was more favorable to farming. The family eventually acquired 360 total acres, all of which—void of one or two acres—is still farmed by them.

“I had a marvelous life on the farm, taking care of animals, harvesting, and skiing behind the sleigh,” recalls Grant, son of T. Ross Wilson and a scholar with a doctorate degree in education. Grant taught in the Idaho schools, was the principal at Teton High, and held the position of district superintendent for nineteen years. Working in education complemented his life on the farm, where summers off meant tending to animals and crops. It was a good combination.

“Life was easier then because we did everything [meals and chores] together,” Grant explains, while his wife, Sharol, notes that today’s farm machinery has actually made the profession easier. Instead of bucking and moving bales by hand, you can now do it by machine. “One can now do the work of many,” she says.

Meredith and his wife, Dana, carry on the family’s legacy of educating and farming. In the winter, Meredith guides on the National Elk Refuge, and Dana works as a counselor in the Idaho schools. “I love to be outdoors,” prides Meredith. I guess that’s why he carries out the family tradition of winter teaching (guiding) and summer farming.

THE RAMMELLSearly pass commuters

Not everyone has a mountain named after them. But the Rammell family of Tetonia is the exception, residing

just down the draw from their namesake. Shayne Rammell recites the story of his gold-struck ancestors who forged a road to their Rammell Mountain mining claim. They never found gold, but the cabin they built served as a nice hunting camp and hideout from park authorities looking for poachers.

Charles H. Rammell came to the States from England in 1851. He was a blacksmith and expedition fighter (and, judging from the builds of the modern Rammell men, you probably wouldn’t have crossed him). Charles and his wife headed north from New Orleans via wagon train as he fought his way up the Mississippi and then headed west, finally landing in Utah. In 1898, they were sent to colonize Teton Valley, Idaho. They settled in Hayden, just west of Tetonia on Highway 33.

Shayne Rammell has his own story. Grandson of Arthur Leon Rammell, the first of the Rammells born in Teton Valley, Shayne worked in the plumbing trade, following his father’s footsteps. He was one of the first commuters of Teton Pass. “You could count them on your hand,” he recalls. “There were the Redi-Mix guys, a few forest service workers, and the Wilson Construction crew.” Back in the ’70s, the west side of the pass was brand new, but the east side was all switchbacks. Travel was slow, and a lack of four-wheel drives forced them to chain their tires and follow behind the plow.

Today, the Rammells run a successful plumbing operation, Three Peaks Plumbing. I met Shayne and his three sons, Doug, Greg, and Andrew, when they plumbed our Tetonia house. Recommended by friends, their professionalism on the job wasn’t without the

Together, the Wilson family farms 358 acres in the shadow of the Tetons; some of the land has earned Century Farm status. Back row: Amelia, Gabriel, Dana, Meredith, Liza, Lorin, Grant, and Tavner. In chairs: Sharol and Grant. Front row: Eliza and Gideon.

Phot

o: Je

anne

tte

Bone

r


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

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

THE BUDGESplay hard, work harder

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

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

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

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

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

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

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

When I asked Donna Budge Clark, Doris’ daughter, about the values her family has taught her, she proudly recites, “work hard and stay connected as a family.” She also notes the importance of being self-sufficient and prides her children for carrying out the family’s legacy.

In a modern yet still unpredictable mountain society, it’s comforting to know that others have trod before you. And while their family plights may seem comparatively harsher, the

values of the wagon brigadiers searching for fertile land surprisingly mimic those of ski bums on a quest for powder snow. Maybe one day, our children will have a “deep roots” story of their own to tell—one where their parents existed on pasta and adrenaline, somehow survived the economic downturn, and carried on the self-sufficient heritage of the families of yore. tf

Top: Donna Budge Clark recognizes her family values of hard work, play, and self-sufficiency. She’s pictured here, far right, with sister Barb, brother-in-law Richard Pack, mother Doris, and brother Rick, from left to right.

Bottom: The year: 1957. The place: Hillside Motel (where Sidewinders currently sits). The lineup, from left to right: Donna Budge Clark, Karen Budge Eaton, Clinton Budge, Doris Budge holding Rick Budge, and Barbra Budge Pack.

Phot

os: P

rice

Cha

mbe

rs, C

ourt

esy

Budg

e fa

mily

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


N owadays, going gluten-free is all the rage. Most people know someone who has banished wheat protein from their lives. In fact, one-third of Americans have either

cut back on gluten or given it up entirely. Gluten—specifically the duo of proteins gliadin and glutenin—

gives bread dough its elasticity and the baguette its tender crumb. Primarily found in wheat, barley, and rye, gluten is also used as an additive in numerous processed foods.

For many, adopting a gluten-free diet is not a choice but a medical necessity. One percent of the population is born with celiac disease, an autoimmune disorder in which even small amounts of gluten will trigger an inflammatory attack on the intestinal wall. Yet many who test negative for celiac disease still suffer some of the same symptoms, such as gastrointestinal distress, joint pain, headaches, dizziness, and a state of mental fog, classifying them as non-celiac gluten sensitive (NCGS).

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

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

Popular books, written by physicians, pose more questions than answers. The national bestseller Wheat Belly: Lose the Wheat, Lose the Weight, and Find Your Path Back to Health by Wisconsin cardiologist Dr. William Davis positions wheat as the enemy of the American diet. All grains are off-limits on Davis’ diet—even quinoa, a superfood—whose theory is based, in part, on the glycemic index of foods. According to Davis, gliadin is addictive and binds to the brain’s opioid receptors like a drug, compelling us to overeat. And while wheat is not genetically modified, like 90 percent of the soybean and corn crops in the United States, he blames modern hybridization practices for producing a wheat unnaturally high in gliadin. Davis advises everyone to give up gluten, cold turkey—or cold noodle, as he calls it—to avoid chronic disease and improve quality of life.

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

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

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

Another physician/author warns that gluten is toxic to the brain, leading to dementia, Alzheimer’s, ADHD, epilepsy, depression, migraines, MS, and more. Neurologist David Perlmutter, author of Grain Brain, claims he cures patients of their neurological ailments by removing gluten from their diets. “Gluten is the tobacco of our generation,” he writes in his book, “[and] dementia is diabetes type III.”

In an attempt to understand if this talk of toxic wheat is just a scheme to sell books or a reflection of mounting scientific evidence, I went to see Therese Metherell of Peak Nutrition in Jackson, a registered nutritionist and longtime source of sane dietary advice. Like me, Metherell has weathered dozens of diet fads in her career and agreed that gluten-free mania is approaching its peak popularity. Still, with so many Americans ingesting wheat


primarily as processed food, Metherell says the trend “will help some get rid of the junk food in their diets.” But, she adds, “Wheat itself is not the enemy.”

Next, I visited with Dr. Martha Stearn, an internal medicine physician specializing in memory disorders at the St. John’s Institute for Cognitive Health in Jackson. As a clinical assistant professor of neurology at the University of Utah, I was curious to learn if she subscribes to the “all grains are bad for the brain” theory. While Stearn agrees that some forms of dementia could be considered a type of diabetes, she also states, “We don’t understand how it affects the brain. ... Research consistently shows that whole grains are part of a healthy diet that can reduce heart disease, stabilize blood sugar in diabetics, and help with weight management.”

Perlmutter’s anecdotes about curing patients of their neurological symptoms by taking them off grains are intriguing, and Dr. Mark Menolascino of the Center for Advanced Medicine in Jackson has visited Perlmutter’s clinic and seen his results firsthand. “But there’s a catch: not everyone responds,” he says.

America’s epidemic of sensitivity (or perceived sensitivity) to gluten has no shortage of hypotheses. The most popular theory concerns the billions of essential bacteria that live in our intestines and are necessary for proper digestion. Decades of

subsisting on processed foods, slathering on anti-bacterial soaps, and overusing antibiotics may have selected a population of gut

bacteria that can no longer metabolize wheat proteins. This hygiene hypothesis may explain why Europeans are less likely to have difficulty digesting gluten. “We use so many more antibiotics here that Americans have a very compromised gut ecosystem,” says Menolascino, who sees complicated patients with multiple medical problems, many of whom cannot tolerate gluten.

Finally, I visited a couple of local gluten experts, the artisanal bakers at 460° Bread in Driggs and Persephone Bakery in Jackson.

Self-professed “bread geeks” Ty Mack and Jerod Pfeffer of 460° Bread are well versed in crafting a divinely airy, crusty baguette, and also in the science of wheat. They explained how wheat in America got the bad rap: The replacement of stone-ground mills with modern roller mills allowed millers to produce

finer, whiter, and cheaper flour—the first American breakthrough in processed food. These roller mills efficiently clipped the wheat germ—which contains all the vitamins, minerals, antioxidants, and healthy oils—from its coat of bran. The vital germ that makes wheat so nutritious also makes it unstable and prone to oxidation. But this new wheat, although shelf-stable, was robbed of all of its nutritional value.

“Would you consider

Above: Ty Mack and Jerod Pfeffer of 460° Bread prepare their artisanal loaves for baking.

Below: Bread loaves are formed and left to rise on the couche (baker’s cloth made of linen canvas, used for retaining the shape of the dough).


St. John’s is pleased to announce premier services in state-of-the-art facilities

• New 4,000-square-foot Oncology Pavilion

• New surgery suites outfitted for high-tech care

• New 11,000-square-foot Birth Center

625 East Broadway 307 733 3633 tetonhospital.org

NOW OPEN!

TO SPROUT OR NOT TO SPROUT

—Why sprout?

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

How To Sprout:

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

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

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

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

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

6. Drain well and refrigerate until ready to use.

WHEAT BERRY SALAD*

with Cherries, Arugula, and Pomegranate Dressing

—Serves 4

—*Recipe adopted from The Sprouted Kitchen

1 cup wheat berries (sprouted or not)3 cups arugula2 cups Bing cherries, pitted and cut in half1 teaspoon kosher saltZest of 1 lemon

Dressing:

1 shallot, finely chopped1 handful fresh fennel fronds or dill3/4 cup goat cheese, crumbled1/2 cup pomegranate juice2 tablespoons extra virgin olive oil1/2 teaspoon cumin1/2 teaspoon kosher salt2 teaspoons freshly ground pepper

1. Combine the dressing ingredients and set aside at room temperature, allowing flavors to develop.

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

3. Drain under cold water. 4. Whisk or shake the dressing and add to wheat

berries, stirring to coat. If you have time, set aside and let them soak up the flavor of the dressing.

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


TETONCOUNTYLIBRARY

Serving families in Jackson, Alta &

online at TCLib.org 307.353.2505 Alta

307.733.2164 JacksonFacebook “f ” Logo CMYK / .ai Facebook “f ” Logo CMYK / .ai

The community’s open door to a

world of opportunity.

WE BUILD

HomesCommunity Futures

307.734.0828tetonhabitat.org

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

Persephone baker Kevin Cohane agrees that today’s anti-gluten mentality stems from misunderstanding the science of wheat. “You can’t oversimplify wheat,” he says, “which contains not just gluten but dozens of proteins.” And you can’t compare industrially produced bread—with its refined flours, additives, and lack of time spent fermenting—with an old-fashioned handmade loaf.

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

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

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


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


Art is Fun!

(307) 733-5771 WildlifeArt.org

John

Nie

to (U

nite

d St

ates

, b. 1

936)

, Tao

s Bu

ffalo

—de

tail,

199

3. A

cryl

ic o

n Bo

ard.

61

1/2

x 49

1/2

inch

es. J

KM C

olle

ction

®, N

ation

al M

useu

m o

f Wild

life

Art

. © Jo

hn N

ieto

.

DRUGSTONE

pharmacy • hunting & fi shing gear & licenseshealth and beauty • housewares • greeting cards

special orders and in-town delivery availablewe bill all insurances

Full Selection

Locally owned and operated since 1976 OPEN m–f 8–7, sat 9-5, sun 10-4 • 830 W Broadway • JacksonLocated in Grand Teton Plaza, next to Eleanor’s • 733.6222

Lodge Cast Iron • Cinsa Cookware • Wilson Grills

A s our hiking shoes tromped through the auburn sands in Utah’s Arches National Park, I pondered

how it was possible that both my girls were getting so big. Their still-tiny footprints were not an indicator of the expansive capacity of my daughters, Ida Mae, four and a half, and Hazel, who just turned two.

I watched as they made their way excitedly up the sandy trail to “The Windows” and noted how the sight of prickly cacti and flashes of tiny lizards produced excited laughter and wonder in them. As we neared boulders with giant slickrock faces looming above, I noticed my

husband becoming more and more vigilant over our girls’ every move. His cautiousness and unease became progressively palpable as we began to ascend. “Let’s climb up!” shouted Ida, followed by “Up! Up!” from her little sister. I was so thrilled to see the excitement and wonder in their eyes. There were so many new things to experience on our trip to the desert, feeling the power of these massive rocks

was almost overwhelming. “Easy girls. Be careful. Let us help,” was uttered more than once during our hikes

Opposite: Hazel and Ida Mae use their great-grandma Pat’s binoculars to spy Delicate Arch in Arches National Park.

Below: Todd assists Ida Mae and Hazel in a bouldering project near Devil’s Playground trailhead.


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

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

Generally speaking, I can’t pigeonhole myself into one of these labels. Rather, I aspire to be a forward-thinking, positive parent who builds an incredible relationship with my children. As I look deeper, I find I fit into several categories. When it comes to the physical stuff like bumps, bruises, and skinned knees, I take more of a backseat. And while I’m certainly not going to put my children in serious danger, I do like them to have experiences and take calculated chances. Sometimes that comes along with “owies.”

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

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

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


• Inspiring Seasonal Home & Garden Décor• Bulk soil, mulch and compost

• Open Year-Round

208.354.88162389 S. Hwy 33 • Driggs, IDwww.mdlandscapinginc.com

DUNNBEEF.COMBEEF

TETON VALLEY BORN & RAISEDGRASS-FED ANGUS

CONTACT US:Rhoda [email protected]

Available at local farmers’ markets, grocers, restaurants and the ranch

Year-round product * Custom steers each fallFOOD TO

FEEL GOOD ABOUT

TETON VALLEY BORN & RAISEDGRASS-FED ANGUS

DUNNBEEF.COM

FOOD TO FEEL GOOD ABOUT

LOCAL

BEEF

MAKES A

DELICIOUS,

UNIQUE, AND

THOUGHTFUL

HOLIDAY GIFT

ORDER custom

packaged quarter, half

and whole steers by

October 31 and pay

our lowest prices of the

year!

CONTACT US:(307) [email protected]

But this time, I am the helicopter. I come to the rescue when I feel that their sweet souls are being threatened by the harshness of others. The mama bear appears when one of my girls is hurting from unkind words or treatment. My husband probably sees me as overbearing when it comes to my girls’ hearts. And he balances out

my helicopter style by being more practical and less impulsive during heated emotional events.

Parenting has certainly been, and will continue to be, the most difficult and rewarding experience of my life. We spend our days molding our children’s minds, bodies, and hearts in the direction to which we aspire. And through each warning and positive praise, I find myself critiquing my parenting technique and style, hopefully bettering it and improving our family bond.

As we packed up our camp and headed north, filled with new sights and experiences, I felt us recharge as a family, our balance restored through

newfound capabilities and trust. Yes, our girls had a few bumps and bruises after our time exploring in the desert, but those will fade in time. I’m proud to know they’ll cherish the experience of discovery, and they’ll grow from the independence allowed them. tf

For additional resources on child development, positive parenting techniques, and healthy family relationships, visit the National Association for Education of Young Children at families.naeyc.org or Zero to Three: National Center for Infants, Toddlers, and Families at zerotothree.org.

Idea

s!

Clockwise from top left: Hazel, right, having the “time of her life” with her big sister, Ida Mae, in Moab. Courthouse Towers is in the background.

Ida Mae seeks adventure on the Windows Arch trail in Arches National Park.

Hazel enjoys the freedom of shadow play in the great outdoors.


Home Brewing 101


A GREAT SELECTION OF

Maternity, Newborn to Teen Clothing,

Toys, Furniture and MORE!

150SCOTT LANE

SUITE E

307.734.3422

Jackson, WY

Just

1155 S Hwy 89, Jacksonjacksonwholegrocer.com

307.733.0450

Enjoy great food and your community at the new JWG. Grab a pizza with friends, order sushi, pick up some local fruits and veggies, or try a biodynamic wine.

We’re here to answer your questions and to share our love of food, drink and everything delicious.

New location

now open!

Be Wholly Inspired at Jackson Whole Grocer

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

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

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

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

By Deb Barracato // Photographs by Marlene Wusinich

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

Below: Johnny Ziem’s squeaky-clean home brew setup helps his creations yield a flavorful palate.


he wants, while keeping the alcohol content lower than the traditional craft beers on the market. “I like to be able to enjoy it while I’m doing other things,” he explains.

According to Heine, anyone with basic cooking skills and a clean kitchen can brew beer. It’s a straightforward process, he says, but it does require careful attention to detail, especially sanitation. Brewers also need patience. While some beers are ready for drinking within weeks, others must be aged or conditioned for six months or longer to achieve the desired result. Heine produces about twenty five-gallon kegs each year, keeping him in constant supply.

A brewer begins by steeping malted grains in a process called mashing. The resulting sugary liquid, called the wort, gets boiled with hops to add flavor and a bitter balance. Fermentation happens when yeast added to the cooled wort consumes the sugars, producing alcohol as a byproduct. (“Yeast,” Heine says, “must have the best job in the world.”)

Novice brewers can skip the mashing by using grain extracts, notes the website of the American Homebrewers Association. The extracts contribute pre-portioned flavor and style according to a pre-

determined recipe. Online retailers sell brewing kits that contain ingredients and instructions for specific beer styles, such as double IPAs, imperial stouts, Bavarian hefeweizens, and red ales. Starter equipment packages, containing all of the specialized equipment, range in price from sixty to two hundred dollars.

“It’s a good way to start,” Victor resident Johnny Ziem says, “to figure out how to do it and if you enjoy it.” He started brewing about four years ago with a kit his wife, Katie, gave him as a present. But like Heine, he found the possibilities irresistible and soon invested in more sophisticated equipment, including a three-tap kegerator he keeps by the washing machine. “It can be dangerous to have that in your house,” he cautions, joking that he does his best to ignore its presence during the week. He embarked on a self-study program of brewing science, following podcasts,

talking to other brewers, reading books, and perusing brewing sites for information. He also started researching old-world recipes online, such as a 1,000-year-old German recipe with roasted coriander.

For inspiration, Heine, too, looks to historical styles not widely available in this country. He’s done a chocolate stout and a variation with chocolate mint, using real cacao nibs for flavoring, and a Belgian-style ginger saison, which he describes as a refreshing, flavorful summer beer.

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

GET STARTED ON YOUR OWN BREW

—“Home brewing is such a nerdy hobby,” says home-brewer-turned-professional Max Shafer of Grand Teton Brewing Company. “Everyone is so geeked out on it, there’s tons of information available online.”

His go-to sites include homebrewtalk.com, a forum he visits whenever he wants to pick another brewer’s brain; and Northern Brewer, a supply site with archived episodes of the now-defunct online channel Brewing TV. He also recommends the free podcasts from The Brewing Network.

Get online, Shafer recommends. Then, once you get a feel for the process, start to brew. He enthusiastically recommends the Caribou Slobber extract kit from Northern Brewer for your first try. “It’s a great brown ale,” he says.

If you’re hesitant to dive right in, look into home brewing clubs or “beer school” gatherings. Butch and Laura Harbaugh, owners of Rocky Mountain Homebrew Supply in Rigby, Idaho, organize comfortably informal, but highly informational, beer schools in Rigby and, occasionally, at Grand Teton Brewing Company in Victor.

Pointers from the Pros—

1 “Start with a pale ale recipe, and brew it twenty, thirty, forty times and get it exactly the way you want it.” – Kirk McHale, brewer, Melvin Brewing Company

2 “Remember that it’s just beer—it’s supposed to be fun.” – Adam H. Chenault, owner and brewer, Roadhouse Brewing Co. in Wilson

3 “Start with any of the traditional American-style ales. You can load them up with hops and cover up subtle flaws.” – Max Shafer, brewer and cellar manager at Grand Teton Brewing Company

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

Johnny Ziem


—Sports Medicine, Arthroscopy

Knee & Shoulder SurgeryTrauma & Fracture Care

Board CertifiedFellowship Trained

—

David Khoury, MD

FINDING AN ORTHOPAEDIC SPECIALIST JUST GOT EASIER

(307) 733-3900 | (800) 659-1335 | TETONORTHO.COM

—Hand & Upper Extremity

Foot & Ankle SurgeryCustom OrthoticsBoard Certified

Fellowship Trained—

Heidi Jost, MD

—Adult & Pediatric Spine Surgery

Joint Replacement Fracture Management


—

Joshua Beck, MD

—Non-Surgical Spine, Neck & Back

Physical Medicine & RehabilitationBoard Certified


Geoffrey Skene, DO

—Shoulder Surgery

Hand & Upper ExtremitySports Injuries

Trauma & Fracture CareBoard Certified


Rafael Williams, MD

—Sports Medicine

Knee & Shoulder SurgeryJoint Replacement SurgeryTrauma & Fracture Care


—

Andrew Bullington, MD

CLINIC LOCATIONS: Jackson, Wilson, Afton, Pinedale, Big Piney, Lander, Riverton, and Rock Springs

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

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

and do it over and over and over until you get it right,” he suggests.Though economics drives many DIY endeavors, neither Heine

nor Ziem brew for any perceived or actual cost savings. Home brewers can start small, but brewing on the scale of Heine or Ziem requires a significant outlay of cash. The equipment investment, mail-ordered malted grains, hops and yeast, and the inevitable (though fortunately rare) “oops” can add up to an expensive hobby.

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

Kirk McHale Dan Heine

Offering Pick-Up and Delivery in Victor and Driggs every TUESDAY & FRIDAY

GOOD FOR YOU, GOOD FOR YOUR CLOTHES, GOOD FOR THE ENVIRONMENT

307-734-0424 • www.bluesprucecleaners.com

GreenEarth Cleaning, Professional Laundry, Alterations & Repairs, Rugs, Bedding, Table Linens...

Providing Green, Affordable, Convenient & Friendly Service

Lucinda Mortensen665 Centennial Mountain Street #111

Driggs, Idaho 83422

208.354.7477reachforrainbows.com

Ages 12 mos. & upAAS in Child Development

ICCP Certifi edCustomized Care

Serving USDA Certifi ed LOCAL Organic & Biodynamic Foods

Maura Lofaro, M.D., F.A.C.O.G.Shannon Roberts, M.D., F.A.C.O.G.

Christina Moran, C.-F.N.P.Joanna Sheets, C.N.M.

Jackson - Driggs - Thayne - Pinedale

(307) 734-1005

We look forward to seeing you and being partners in your healthcare!

GET A GOOD NIGHT’S SLEEP ON YOUR NEXT CAMPING TRIP WITH A custom built INFLATABLE CAMPING PAD.

(307) 734-1969 // SOLACEJH.COMMade in Jackson Hole, Wyoming

{ WATERPROOF // PUNCTURE RESISTENT }

307-734-0242 555 E. Broadway, Suite 216

www.CowboyKidsPediatrics.comAll major insurance accepted, including BCBS and Medicaid.

Dr. Karin L. Klee, M.D.• Fluent in Spanish (Se habla español)

• Board-certi� ed in Pediatrics

• 8 years experience at Children’s

Hospital Colorado

Visit us for all of your household cleaning supplies.

The brands you trust, available locally.Simple Human, Miele, IQ Air and more.

More than just vacuums.

1025 S. Highway 89 * (307) 733-9325

LIKE A GOOD NEIGHBOR, STATE FARM IS THERE.1110 MAPLE WAY, JACKSON

AUTO • LIFE • HEALTH • FIRE • BUSINESS • RETIREMENT PRODUCTS • BANKING

ENTERTAINMENT.ART, THEATER

and

MUSIC,YOUR GUIDE TO L O C A L

DON’T MISS A BEAT, SUBSCRIBE FOR WEEKLY PRINT OR ONLINE ACCESS

www.jhnewsandguide.com/site/services • 307-733-2047


Orthopedics and Sports Medicine

Post-surgical Rehabilitation

Neck and Back Pain

Male and Female Incontinence

Male and Female Pelvic Pain

Lymphedema

Persistent Pain

Trigger Point Dry Needling

Rehabilitative Pilates

MEET YOUR Specifi c Goals

WITH INDIVIDUALIZED TREATMENT PROGRAMS

contact

1090 S Highway 89[ No Physician Referral Required ]

307-733-5577 | fourpinespt.com

Perfect for birthday and pool parties

—Bouncy house available

—Also o� ering private

and semi private swim lessons, group lessons,

and Aqua Tots

tetonparksandrec.org155 E Gill | Jackson, WY 83001 | 307.739.9025

Advertisers’ Directory

Blue Spruce Cleaners ...............................................................................38

Cowboy Kids Pediatrics/Dr. Karin L. Klee M.D. ...........................38

Eastern Idaho Regional Medical Center ............................................ 3

Fall Line Realty Group/Jackson Hole Real Estate Associates .. IBC

Four Pines Physical Therapy ................................................................39

Gary Bennett State Farm Insurance..................................................38

Grand Targhee Resort .............................................................................BC

Gros Ventre OB/GYN ................................................................................38

Habitat for Humanity ..............................................................................29

HD Dunn & Son Angus Beef .................................................................33

Jackson Hole Women’s Care ................................................................... 6

Jackson Whole Grocer ............................................................................. 35

Just For Kids ................................................................................................. 35

Knotty Pine Bar and Restaurant ...................................................... IBC

Madison Memorial Hospital ................................................................. 15

MD Nursery & Landscaping, Inc. .......................................................33

National Museum of Wildlife Art ....................................................... 31

Nuclear Care Partners ..............................................................................11

Reach For Rainbows .................................................................................38

Ripley's Vacuum Center ..........................................................................38

Shift JH ............................................................................................................. 5

Snow King Mountain ................................................................................. 6

Solace ..............................................................................................................38

St. John’s Family Health & Urgent Care ..............................17, 19, 27

Stone Drug .................................................................................................... 31

Teton County Library ...............................................................................29

Teton County Parks & Recreation ......................................................39

Teton Motors Subaru ..................................................................................1

Teton Orthopaedics .................................................................................. 37

Teton Science Schools ................................................................................7

Teton Valley Health Care ................................................................. IFC, 7


MandatoryRECESS

PASTAS | STEAKS | SEAFOODKANSAS CITY BARBECUE

—58 S Main St, Victor, ID 83455

208.787.2866knottypinesupperclub.com

—4PM - CLOSE | 7 DAYS

We have the area’s only restaurant garden!

CUSTOM HOME ON 2.35 ACRES IN ALTA, WYOMING

$785,000 / 14-504

CONTACT: BRICE NELSON 208-313-5269

PAUL KELLY 307-690-7057

Jackson Hole Real Estate Associates, LLC

Exclusive Affiliate of Christie’s International Real Estate

307-732-7524 - Office | 307-732-7525 - Fax

teton family fall 2014

Documents

com2 teton family fall

amenities family

specialist travel

glutenfree trends

best fall leaf photos

contemporary teton

travel mugs

quart mason jar