I was interviewed recently for this fun article by local Deb Debaracato. It’s true… Nico will barely leave the kitchen. Had to bribe him last night with Bob the Builder because he insisted he needed to make pesto.
Best Pie in the Tetons! Enter your best home-baked pie at the Slow Food booth at the Tin Cup Challenge on July 16
A full, searchable list of resources available at the Outreach Center can be found at www.librarything.com/profile/tetonslowfood where the collection can be viewed or searched by tags, complete with ratings. Donations or loans to the library and kitchen exchange are welcome as long as they fit our categories.
Muncaster said there’s little doubt that investing in our local food system is going to mean more monetary commitment from consumers, be they restaurants, schools or families. And while only those of us drawing on trust funds can afford to buy everything local, she hopes we’ll put our dollars where our mouths and our homes are.
Local food prices could come down marginally if the region sees an increase in local farms, much as is happening on the national scene, where the number of small organic farms is growing for the first time since the 1950s. Nevertheless, a steak cut from the loin of a local, grass-fed cow who has lived her life on Mead Ranch will never cost as little as one from a heifer finished at a filthy, crowded Illinois feedlot. But it will taste better.
The title “cheesemonger” generally doesn’t bring to mind a young woman who looks like she just stepped off campus, but that’s what you’ll find when you chat with Meggan Kaiser at Pearl Street Meat and Fish in Jackson. Despite her youth, Meggan’s world of expertise, complemented by her clarity and passion, makes her the “go-to girl” to simplify the overwhelming world of cheese.
A transplant from Georgia, she credits her love of good food to her Italian roots and a family of chefs who freak out over a good pasta sauce. That quest for perfection (and interest in variety) is evident in Meggan’s advice to put together a stellar cheese plate.
If we stopped today, I’d say our vision of a diverse and vibrant food community has become a reality. But we are just getting started…
I went to a good meeting with a new group called the Teton Valley Business Development Center and made some awesome contacts with folks there and the idea of Community Food Enterprises was very well received—in fact made the top of the list 8-fold for best idea for new businesses.
While Earth Day is about serious matters, why not use it as an opportunity to enjoy your family and focus on fun activities too.
Teton Valley has experienced tumultuous economic changes. Much of this change has centered upon the bottom dropping out of the real-estate development market. How we use our land will affect generations of community members. Land is integrally linked to food and livelihoods. Our farmers are our future.
Like the Slow Food movement, Slow Travel offers an antidote to today’s fast paced commercial culture. Join Slow Food in the Tetons founder,
Sue Muncaster, and Exum Mountain Guide’s chief guide, Christian Santelices, as they share their recent quest (with kids in tow) for good food, rock climbing, culture, diversity, and life’s simple pleasures while traveling in Italy and France.