Actually, I went with my first afternoon cup of tea in ages. Which of course we know requires a few extras. I went for Dragon Lady’s Belly Rub, accented by her Trust concoction (a sort of prayer to Ullr which clearly worked), a dash of Paradise Springs Farm raw milk (I live in Idaho so no I am not committing a crime while WY residents wait for their cow shares) and a gob,yes gob of Wonderful Wyoming Honey. Every single one of these ingredients is a grocery great and stirs my brain on food issues: benefits of organic, interstate commerce and the unfortunate truth: our bees are in a crisis.

Now Belly Rub doesn’t typically cause any stress, given its name, one would think it would do the opposite. Unfortunately, the gob of thick honey did the trick and had my brain racing as I enjoyed another Noah Baumbach great, Greenberg. If you have seen this flick, you know that Ben Stiller’s character has some issues he’s attempting to work out. One of them, is letters. Predominantly, his letters remark on unsatisfactory service ranging from public offices to pet taxis. He points out in his letter all the details that give you full understanding on why a statement of dissatisfaction is necessary. Now in this case a statement of dissatisfaction is not exactly warranted. Wonderful Wyoming Honey is wonderful. Instead, this is a statement of concern…

Did you know that every third bite you take is in direct relationship to a honeybee? Honey really is our nectar from the Gods. Besides being a natural sweetener, honey possesses a multitude of benefits, from being a beauty ingredient to a natural energy booster to soothing your sore throat—honey really can do nearly anything for you and your body.

Honey is composed primarily of carbohydrates (natural sugars) and water, as well as trace enzymes, minerals, vitamins, and amino acids. Providing 17 grams of carbohydrates and 64 calories per tablespoon, honey is an all-natural sweetener without any added ingredients. Honey also contains a variety of flavonoids and phenolic acids, which act as antioxidants, scavenging and eliminating free radicals. Generally, darker honeys have higher antioxidant content than lighter honeys.

Honey is made by bees in one of the world’s most efficient facilities, the beehive.  The 60,000 or so bees in a beehive may collectively travel as much as 55,000 miles and visit more than two million flowers to gather enough nectar to produce 1 pound of honey. But our bees have problems…

As described by Stephen Buchman and Gary Nabhan. “A pollination crisis is flaring.” This crisis threatens rare and endangered plants as well as the common ones equally —plants that keep people clothed and fed. “At risk is every plant crop that depends on pollination for reproduction: one in three mouthfuls of the food people eat. Pollinators are the unseen engines driving an ecosystem,” say Buchman and Nabhan. “They couple plant to plant and plant to animal, spinning the verdant world through endless cycles and feedback loops, providing fuel and fuses and safety valves.”

There are many theories as to why the decline is occurring. Popular theories include cell phones, the varroa mite, fertilizers and limited free swarm practices. But unfortunately there is no real evidence to support any conclusive explanation. What we do know is that bee populations have declined by nearly 25% since 1990.

Despite our lack in understanding for why we’re in this crisis, honey is still an ingredient that nearly every household in America maintains as a staple in the cabinet.    Honey has been used since ancient times both as a food and as a medicine.

Apiculture, the practice of beekeeping to produce honey, dates back to at least 700 BC. For many centuries, honey was regarded as sacred due to its wonderfully sweet properties as well as its rarity. It was used mainly in religious ceremonies to pay tribute to the gods, as well as to embalm the deceased. Honey was also used for a variety of medicinal and cosmetic purposes. For a long time in history, its use in cooking was reserved only for the wealthy since it was so expensive that only they could afford it. The National Honey Board maintains the best resources for learning how to include honey in recipes as a replacement for synthetic sweeteners. Visit their website at  www.honey.org.

Now I need a fresh cup of tea. TP

Here are the cliff notes on Fair Trade principles:

• Fair price: Democratically organized farmer groups receive a guaranteed minimum floor price and an additional premium for certified organic products. Farmer organizations are also eligible for pre-harvest credit.
• Fair labor conditions: Workers on Fair Trade farms enjoy freedom of association, safe working conditions, and living wages. Forced child labor is strictly prohibited.
• Direct trade: With Fair Trade, importers purchase from Fair Trade producer groups as directly as possible, eliminating unnecessary middlemen and empowering farmers to develop the business capacity necessary to compete in the global marketplace.
• Democratic and transparent organizations: Fair Trade farmers and farm workers decide democratically how to invest Fair Trade revenues.
• Community development: Fair Trade farmers and farm workers invest Fair Trade premiums in social and business development projects like scholarship programs, quality improvement trainings, and organic certification.
• Environmental sustainability: Harmful agrochemicals and GMOs are strictly prohibited in favor of environmentally sustainable farming methods that protect farmers’ health and preserve valuable ecosystems for future generations.

(taken from Fair Trade USA’s mission statement)

All of these tenets seem easy enough to shop by right? Most of us do incorporate systems that enable empowerment, integrity, sustainable practices, community, fairness and impact into our lives but we tend to enact these principles on a very local level. What about our favorite products that don’t come from down the street or the local farmers market?

The Fair Trade model forges a direct link between social and environmental sustainability globally. Fair Trade USA requires rigorous protection of local ecosystems ensuring that farmers receive a harvest price that allows them to practice sustainable agriculture. Farmers are also encouraged to transition to organic agricultural practice as it is safer for farm workers, healthier for consumers and better for the environment.

One new product that has caught my eye this month  is the Loch Duart Organically & Sustainably Farmed Salmon. But before I talk about the product, I need to set up the scenario so everyone can understand the importance of organically and sustainably farmed salmon…

Salmon farms where parasites, specifically sea lice, breed can in fact smother juvenile wild salmon—and is. This epidemic has led to wild salmon extinction in British Columbia, Norway and elsewhere, according to many experts. The damage allegedly caused by open-ocean fish farms has led to many streams suffering from a rapid decline of wild pink salmon runs and ultimately causing runs to go extinct entirely. However, that’s not the only root of the issue. We have created an insatiable need and desire for salmon in our Dragon Rolls, atop our bagels and cream cheese and of course in endless dishes accented by spices like dill, cayenne, Jerk blends, Old Bay, bay leaves…and that’s just to get your brain moving. Have you thought about the marinades you enjoy so much? Can you count the number of ways you have enjoyed salmon? My best friend’s family is from Norway and for as long as I can remember salmon is nearly considered a condiment as it can be served with every dish.

If salmon’s ever decreasing population was not enough of a reason to think about where and from whom you purchase fillets, consider what’s being added to salmon to maintain consumer satisfaction.

Alastair Bland, writer, explains that “Emamectin benzoate, marketed as Slice, is still a mainstay of the industry, used almost ubiquitously to reduce levels of sea lice within fish pens. Its effects on native crustaceans, like lobsters and crabs, in the surrounding environment are not fully understood though are suspected to be negative. Worse, perhaps, Slice is losing effectiveness around the globe as sea lice develop genetic resistance to the agent, posing potentially huge problems for the future of salmon farms and the wild salmon that share the same waters. Nearly all farmed salmon is colored artificially via astaxanthin and canthaxanthin, coloring agents blended into the fish’s feed. Without these compounds, the salmon’s flesh would remain a dull, pasty gray. Canthaxanthin at high dosages has been linked in humans to retinal damage, partial loss of vision and a serious blood disorder called aplastic anemia.” All this for a pretty pink color?

And then there’s Loch Duart, the first producer of Freedom Food salmon. Located in Sutherland, Scotland, Loch Duart fosters two hatcheries in Eddrachillies Bay. The two hatcheries are farmed in rotation enabling proper regeneration for the facility and the maintaining of a clean environment. Loch Duart’s overall objective for their salmon is to mimic as natural a life cyle as possible for the salmon. They employ the following methods to their farming: significantly lower stocking densities of fish so fish can grow properly enough natural space; feeding regimes duplicate the natural world’s irregular feeding cycles; no growth promoters or antibiotics are used; no antifoulants are used; all feed comes from non genetically modified sources; all fish in stock can be traced back to eggs and forbears.

So fish farming isn’t all that bad when done properly. The commitment to lessening the environmental impact of farming salmon is not just an idea or a sign at Loch Duart. They audit their operations regularly and continue to educate employees and consumers alike. The company has won numerous awards including the first Gold Award for Best Food from the London Telegraph. Their website is filled with information including a seasonal guide to taste and color of your fish.

So in honor of Fair Trade Month this year, spend some time looking at your labels. Sure, it takes an extra 30 to 40 seconds here and there while you peruse the aisles but the payoff of a few extra minutes might be stewarding a healthy population of fish for future generations, especially if farmed fish becomes our only source.

TP

That’s a long list of food cultures to think about for 31 days. And there’s still one theme, I haven’t mentioned but it complements canning and storing practices, family activities and education beautifully—October is National Eat Better, Eat Together Month.

Sure, everyone is feeling inundated and unhealthy with Jamie Oliver’s Food Revolution reformatting menu budgets and food conversation…and as I write this, I am amid conversation with a co-worker about how the pendulum has swung to the opposite side of the spectrum. Bah-bye fusion, processed nouveau dishes, even Saveur Magazine is forming is resurrecting classics like Duck à l’orange.

With all these food themes, the question is how far have we moved from the dinner table? Sure if you’re a one person household, grabbing food on the go or eating out makes more sense for your budget. But for those with laundry rooms filled with all shapes and sizes of undergarments, socks and shirts—there should be time for family dinner.

In an article by Lisa Franzen-Castle, PhD, RD Extension Nutrition Specialist with the University of Nebraska, Castle points out some simple tips for creating table time:

Schedule Family Meals.

· To plan more family meals, look over the calendar and choose a time when everyone can be there. Figure out which obstacles are getting in the way of family meals and see if there are ways to work around them.

· Even if it is only once a week, making it a habit to have family meals once a week is a great start and you can work your way up to 2 to 3 times a week.

· Don’t forget that breakfast and lunch are meals as well; there are no rules that say family meals should only happen in the evening.

Prepare Meals Ahead of Time.

· It is important to make a shopping list and make time to go to the grocery store so you

have foods on hand to create meals.

· Try doing some prep work for meals on the weekend to get ready for the week ahead. On a night when you have extra time, cook double and put one meal in the freezer so there is a backup plan for busy nights.

· Remember that a meal at home does not have to be complicated or take a long time.

Involve Kids at Family Meals.

· Family meals can be fun and it is important to involve kids in them.

· Younger kids can put plates on the table, pour beverages, or fold napkins.

· Older kids can get ingredients, wash produce, mix, and stir. You could even have your teens be the cook for a night and you could be their helper in the kitchen.

We lead really busy lives. Busier than we realize. We text, we drive, we work, we run, we bike, we facebook, we download and we sometimes take time for a bath. The truth of the matter is very few of us live without televisions, let alone have televisions that are not on during dinner. Make October and the month after that and the month after that about your home and the people who are in it.  It’s off season here in Tetons and we can all take a big breath of relief at the shorter lines at registers and stop lights. I haven’t seen anyone taking pictures on 22 the last two weeks in hope of catching a moose calf. The park roads are slowly closing for the season. So plan a family meal because it’s not going to take an hour to get to Wilson from the Square.

Cheers.TP

So what does one make of the terms organic, biodynamic, sustainable?

Organic implies practices that restrict or ban chemicals, synthetics and genetic engineering. Organic Agriculture defined by the National Organic Standards Board (NOSB): “an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain, and enhance ecological harmony.” But know that there is a difference between organic grapes and organic wines.

Sustainable means choosing crops and practices that are suitable for the local environment and that if perpetuated, will not cause any harm. So organic need not be sustainable and sustainable may not be organic. “Sustainable” is actually even a broader term, as there is no governmental definition. Basically it means producing in harmony with the environment, building soil fertility, and generally protecting the environment beyond the farm. Protecting in this case means taking into account healthy practices for a property’s watersheds, managing pests in an ecological way by minimizing pesticides and fungicides, and maximizing biodiversity.

Biodynamic takes organic farming to the next level. Biodynamic viticulture practices gained popularity in France originally, but has since gained worldwide popularity. This holistic approach was founded in the 1920’s by Austrian scientist Rudolf Steiner. Steiner’s approach looks at the wine estate as a self-sustaining, self-regulating ecosystem.

Biodynamics combines organic farming’s elimination of chemicals and genetically modified organisms (GMOs) with astrological factors, homeopathy and the natural rhythms of the earth. Some consider Steiner to be too extreme and as one Wine Spectator Forum user put it , “To put it bluntly, to Steiner, even rocks have intelligence. I’d kind of agree, in that I’ve encountered plenty of people with the intelligence of rocks, but I wouldn’t count on smart rocks to help me make wine.”

What Steiner and proponents of sustainable practice and organic farming methods do have in common is taking into account the following considerations for their vineyards: Biodiversity, Fertility, Pest Control and Animal Welfare. (These are actually tenets for the Demeter certification, the international ecological label for organically produced foods with a network throughout 45 countries.)

So what happens in your glass?

Some wine experts say the absence of added sulfites causes organic wines to change flavor after they’re bottled and is the reason organic wines often don’t taste as good as their conventionally-bottled counterparts. Marnie Old, assistant dean of wine studies at New York’s French Culinary Institute, told Salon that wines made from pesticide-free grapes usually are more interesting to drink. “The less interference in the farming of the fruit, the more pure the flavor is,” she said. “Everything you do to that ingredient, the grape, is reflected in the final product.”

Is it any clearer as to what means what?

Ultimately, with wine, it will always depend on your palate. If you eat dairy, smoke a cigarette or eat anything acidic before tasting a delicious goblet of aged grape juice, you will never taste what the person next to you tastes…and if you suffer from acid reflux, well that’s whole discussion in itself. Yes, green wines are trendy right now but beyond praise worthy agricultural pursuits.

This weekend got me rested and excited for an unbelievable time here in Jackson this Saturday: our FREE Harvest Festival at the Snow King Baseball Diamond from 11-4pm. Celebrating the close of the growing season, JWG is hosting this year’s event with Slow Food of the Tetons and the Teton Wellness Festival. Live music this year will be from Live Music with Soundvation w/special guest Kevin Wittig, Judd Grossman, The Forgot Tones.

2010 vendors

460 Bread•Anne O\’Malley Neuhaus•Attuned Healing Massage & Bodywork•Best Little Pie House•Blue Flax Farm•Bottleneck Wines•Cari’s Kitchen•Citizens for a Sustainable Community•Cosmic Apple Gardens•Country Natural Beef•DigMe•Dragon Lady Teas•Dreamseed Organics•EverGreen Farm•Grand Teton Brewing•Great Northern Coffee•Green Thumb Nursery•Haderlie Farms/Windriver•Home Slice Artisan Bakery•Interact Club•Jackson Hole Conservation Alliance•Jackson Hole Energy Sustainability Project•Jackson Hole HS Textiles Classes•Kim’s Corner•Lark’s Meadow Farms Cheese•Lava Lake Lamb•LotusCafé•Magpie•Momo Shack•Morgan Gourmet Garlic Farm•Painted Sage/Wyomatoes•Paper Dragon•Robinson Family Farm & Ranch•Seastar•Slow Food in the Tetons•Snake River Brewing•Snowdrift Farms•Star Valley Alpacas•Teton Valley Creamery•Teton Valley Mustard•Tram Bar•Vertical Harvest•Waycool•Wind River Brewing

Farm to Table Workshops Include:
11:15-12pm
Canning & Food Preservation

12:15- 1pm
Medicinal Properties of Common
Household Herbs & Spices

1:15-2pm
The Wonders of Mushrooms

2:15-3pm
Preparing Delicious & Nutritious
Harvest Vegetables

What’s good about the indoors when we live in a Mountain-Mecca-land? From a gastronomical perspective, many things! But perhaps the two most important factors are that it’s the beginning of the harvest and family and friends return to similar schedules. What does this equa­tion mean? It’s an ideal time to celebrate dining again. Not that outdoor parties don’t have their perks but rarely does everyone sit at one table during a BBQ. The joy of cookouts and potlucks is that guests bring something to share. And not that this should be discredited but planning a full meal, menu, table settings, music, wine, aperitifs to all coordinate with one another is a beautiful and yes, delicious process.

Back to school or returning to the full workweek can be a strengthening and inspiring transition. Full houses of children or roommates require some forethought on what goes into the cabinets and fridge as it is — why not include the whole house or a group of friends when menu planning. Take advantage of the harvest by having prep nights? Enjoy the large

selections of cucumbers, greens, tomatoes and squash by making din­ners for the future such as casseroles, lasagnas and soups. There’s no reason to not enjoy the tastes of August in February. Enjoy huckleberries and raspberries in tarts, jams or store as preserves to make an unbeliev­able sauce come Christmas Eve for your game hens or chocolate torte.

Canning, freezing and preserving do require a lot of time in the kitchen. My suggestion, make an evening out of it. Have your kids help in the process of lining up bottles, tops and rings or make a girls night out of making raspberry tarts. My first fall in Idaho was filled with evenings at my friend’s house, freezing evenings we called them, where we would pick entrees such as lasagna or make cream sauce with all the sorrel avail­able. This not only conserves food from the summer’s growing season but it does wonders for getting us amped for the arrival of powder days and quality winter costumes. And who wouldn’t want to enjoy a cream sauce with sherry, mushrooms and sorrel over ravioli or brown rice some time in January when the temperatures refuse to rise to positive integers? (These prep evenings are excellent and tasteful tributes to Ullr for an epic winter.)

So let’s revisit the fall gloom of schedules and shorter days and consider it as terrific table time, time for prepping foods, time for long dinners and time for friends and family. It’s also time to get to know your kitchen again. With all the focus going on the grill or towards backcountry cooking over the last few months, you may not recognize some of the tools in your kitchen drawers from the wear and tear of summer. Knives may have gone missing from all the shuffling of camping and BBQing. Take stock; make some new purchases such as a pairing knife or strainer. The fall is the “spring cleaning season” for the kitchen as we get it ready for the meals and winter ahead. Small purchases like mandolins, mortar bowls and of course the most fortuitous, the new cookbook will get you invigorated to try a new dish or ensure an old staple’s success…it’s exactly what this chef needs.

To Good Bites, No…To The Best Bites,

Tibby

I have finally finished cleaning the raspberry essence from my kitchen counter, stove, food processor, kitchen floor and finger nails. I have gone from zero canning experience to canner extraordinaire with quarts of preserves to last the winter and the winter for everyone else whom I pawned preserves on….

It all started because between about seven of us, there were still too many berries in the patch to consume on a daily basis. So why wouldn’t me and my farm family want to enjoy the summer when two feet of fresh powder has fallen? I knew you would agree. Idaho raspberries in February are a great idea.

So I motivated one Sunday after I had several pounds of raspberries soaking in mint, cinnamon and tangerine juice in the fridge. I picked up two cases of jars, my first pressure cooker and the whole kit of “canning tools”.

Canning tools.

They make sense when listed on the box but I was using my jar grippers backwards, the magnetic wand picks up every lid and I had lot a screw to the pressure cooker’s handle. Needless to say, it wasn’t a mellow Sunday activity. I was on my feet for hours.

Why I thought nectarines were a better choice than sticking to the conventional recipe of lemons, I am still not sure but it could easily have something to do with the fact that I had 2 lbs of nectarines sitting on my counter. And truthfully, I have always preferred anything orange to yellow so the replacement in my mind is pragmatic. The point though here is to remind us all to take chances with our food and recipes. If there are flavors we enjoy, then those are the flavors we should work with.

But back to the procedure. Armed with my new matching green canning tools, I opted to watch the clock while my pressure cooker’s handle was still not capable of locking properly. Which required a few phone calls to my friends with more organic upbringings than myself. These friends had parents that required canning, pickling annually. My mother loved buying these items but the mess was far too frightful for her kitchen.

And yes, it’s messy. But that’s why your food processor can go into the dishwasher and why it’s important to have a kit that comes with a funnel. The messiest section of the process is by far the collecting of the preserve into the funnel and when you add too much, remove the funnel and have a raspberry preserve over flow. Neither a tablespoon nor a ladle were the right fit for my saute pan.  The “canning” process is actually quite simple:place your filled jar in the pot, cover the pot, watch the time, wait for the can to seal. The process is actually quite anti-climatic but the result was beautiful seed and flavored filled preserves.

And so after that Sunday, I doled out preserves to my office, neighbors and friends. Perhaps I should not have been so anxious. Preserves make for excellent gifts.

What’s in a name? That which we call a rose by any other name would smell as sweet.
-   Shakespeare, Romeo and Juliet

(Or a tea, a marinade, a bubble bath, a steam cleaner__________________ go ahead, fill in the blank.)

Floral waters seem to be more common outside the US. Mediterranean and Middle Eastern dishes abound with rose water or orange blossom water. But the truth is floral waters are not exotic nor are they new. Chemists dating back to the Middle Ages would steam flower petals to collect the fragrant water so it could be used for holistic treatments and cuisine.

I first stumbled up on rose water when I living in Las Vegas. Paymon’s Mediterranean Cafe & Hookah Lounge,  The Med as it was known is  part restaurant, part  hookah lounge and fine import market. Like everything in Las Vegas, rarely do you get just one option, however. The Med wasn’t casino like, filled with patterns or scents that keep you awake and inspire you to spend money. The Med’s scents are filled with curries, pistachio and mint. And one of the best aromas and deals was the Moroccan Mint tea. I was hooked on it at my first my pot.  The recipe was simple a tablespoon of rose water, Moroccan black tea and mint leaves.  It became difficult and I became obsessive. I would only grade papers at The Med. I would hold student conferences at The Med. I would revise second drafts of stories at yes, The Med.

Despite the joy of people watching and Mediterranean drumbeats for a soundtrack, I needed to begin making this addictive tonic in my own home. So I went to The Med’s grocery and asked the cashier to show me where I could find everything that compiled Mediterranean heaven. And so I found out about rose water that day and listened to the cashier tell me about all its uses: bath water, tea, soups, salad dressing, ironing, steam cleaning, atomizers, icing, dog baths…the list still continues. Discovering waters that not only smelled great but also were safe to consume and include beauty or home treatments has been an eye opening experience. Dill water for soups not only saves money, it actually provided an even balance to the flavor vs. having the herb clumped together on one potato and not another.

Indo European carries a variety of flavored water. Right now we have Rose Water and Orange Blossom in the store (and pomegranate molasses which is amazing but technically a water). This is great way to work with your chakras and infuse some of your favorite scents to be alive and circulating in your home, scents that are not synthesized or require lighters or incense holders. Just add a few drops to simmering water, similar to using mulling spices to bring in a new fresh breath for all your rooms to inhale.

The only word of advice I have on incorporating floral waters into your routine is go sparingly. The waters are condensed with flavor and aroma and over doing it, could result in an entire duck or sea bass fillet needing to be discarded…or your hot bath needing to be drained and then you’re reliant on the water heater to get back you where you just were.

Our stops included Mountain Valley Mushrooms, Teton Valley Creamery and Snowdrift Farms. The pictures below show off some of our discussions and new facts, like the four stage process of growing organic shiitake and king oyster mushrooms on sterilized wood chips with owner Tye Tilt  and Erika Erika Eschholz explaining some of the tenets of biodynamic farming, like treating every component of your farm as a living organism and that pigs more efficient than tractors for tilling the good TV dirt.

Unfortunately, I was too busy enjoying the samples at the Creamery to get the pics of every flavor or their newly installed cheese vat. The good news is that the factory has an enormous glass window adjacent to the patio–so you can see for yourself! Sue Muncaster and proprietor, Lauren Hokin, explained some of the trials and tribulations of the cheese making process and showed off their gelato machine for the group. They love talking about the creamery so don’t hesitate to ask how your huckleberry gelato came to be.

If you don’t know much about Slow Food of the Tetons or about the abundance of Teton Valley, join the group and travel over the hill to an idyllic valley where local is not an outgoing mailbox at the post office but a lifestyle!

Using the Northwest Earth Institute course’s structure, this six-week course treats students and facilitators one and the same. Each week, the groups will read a selection of articles, poems, excerpts from books, and more from the prepared guidebook and come together to discuss session topics, ranging from “Farming for the Future” to “Choices for Change.”

The quality and variety of the articles are first class. Many of the authors and topics are ones with many are already familiar with like Wendell Berry and Michael Pollan but the selections are poignant forming a cohesive anthology. What will make this discussion group dynamic is the element of sharing with other people’s life experiences with food and family culture, their professional culture and their health culture and how those cultures have influenced individual perspectives on food.

Emphasizing the holistic approach to a classroom setting, participants will be able to come together in a small group and talk about things that matter to the group, relationships to food and to Earth, to each other, our guards drop and we experience what it means to be fully human among other human beings.Everyone in the group will be asked to keep a food journal to reflect on readings, discussion and breakfast, lunch, dinner, dessert, happy hour and of course, snack time.

Spaces are going quickly so register with Jen Jacobsen (jjacobsen@tetonwyo.org) or Tibby Plasse (tibbyp@jacksonwholegrocer.com) soon. Curriculums are available first come first serve.