There is nothing more inspiring to me than knowing Ty Mack climbs 5-13, seeing him fly down Teton Canyon on skate skis, and going out with him to retrieve an elk. But central to has been a paradigm change where making it in life means more than making the most money or having the most stuff. .
My new website, suemuncaster.com, is up and running. This site supports my campaign for Teton County Commissioner. Until the election in November, the bulk of my work will go into that site. Please visit it, or enjoy this one.
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…
My platform? I believe that preservation of our heritage, quality of life, and natural resources is the key to cultivating prosperity in Teton Valley.
“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.
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.
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.
We are seeking a part-time Executive Director (estimated 10 hours per week to start with room for growth).
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