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Conscientious?! · 8 days ago

An email inquiry from a local high school student asked me:

What is the importance/benefit of eating locally grown foods?
Do you think people here are conscious about imported foods and eating locally?
If so how did they become conscious? If not what can be done to inform them about the benefits?

Thank goodness he’s asking!

so… here goes…

The Big Leap: Running for County Commissioner · 10 March 12

My platform? Reviving the farming economy for long-term economic prosperity, preservation of our cultural traditions, and improved community health.

The Elusive Hunt · 15 December 11

“It’s about good, clean, fair food; not necessarily organic, but good for your body, good for people who grow it, and involves lots of protection of farmers around the world and small-scale food production,” she said. Muncaster became interested in the slow foods movement eight years ago while researching ideas for a cookbook based on local and sustainable foods. While Muncaster said that Teton Valley has a great local food scene, the price of local beef and pork is often more than her family can afford. With sustainability and the health of her family in mind, she looked to the forests and foothills of the Tetons as a way to fill the freezer, and also as a way to participate in an age-old tradition.

Friends of Fungus guest blog from Tye Tilt- Mountain Valley Mushrooms · 4 October 11

When you open the door to the grow room you are greeted with the message “There’s nothing left to do but smile, smile, smile.” Scotty and I have a solid desire to rebuild and a fluid plan to do it. This time around we are committed to designing and conducting a business that will increase production, reduce unit costs, and hopefully find that elusive sweet spot where food is local and fresh but with enough volume enough to make the venture economically viable and sustainable.

Seven Days to Think About the American Way · 11 September 11

10 years ago today I was stuck in Johannasburg, South Africa after the World Trade Towers collapse for seven days after the World Whitewater Championships on the Zambezi River. Here’s what I thought then- and now.

Slow Food in the Teton Executive Director Search · 7 September 11

We are seeking a part-time Executive Director (estimated 10 hours per week to start with room for growth).

Adventures at the Table · 14 August 11

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 Contest at Tin Cup · 7 July 11

Best Pie in the Tetons! Enter your best home-baked pie at the Slow Food booth at the Tin Cup Challenge on July 16

Slow Food Outreach Center, Sustainability Library and Kitchen Exchange Open! · 28 June 11

The Slow Food board is a diverse group who can consult on many aspects of local food production, distribution, composting, and restaurant management. “My dream is that someone comes in the door with a dream who needs help, and we can give them some resources and advice to get their project off the ground,” says Muncaster.

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.

Slow Food Revs Up · 13 May 11

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.

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