Spending too much at the pumps? 10 tips for better gas mileage:
• Properly inflated tires can improve your fuel economy up to 3.3 percent. • Take off from a start smoothly, without too much acceleration. • Don’t try to increase your speed while climbing a hill. • Shift into the highest gear you canYou use less gas when the engine is turning slowly. • Remove unneeded weight like golf clubs or cargo boxes. • Don’t punch it—take your foot off the accelerator and cruise up to traffic lights. • Faithfully stick to your vehicle’s recommended car maintenance schedule and use the correct grade of oil • Slow down. Driving at 70 mph uses 25 percent more gas than cruising at 55 mph. • Don’t idle. Ever. • Don’t forget it takes energy to make a car (no one is really sure how much). Get one that’s going to last.
Obstetricians and Family Physicians Specializing in Childbirth
Roger Brecheen, MD • Afton: 307.885.5957
Gros Ventre OB-GYN • Jackson: 307.734.1005
Shannon Roberts, MD • Maura Lofaro, MD • Christina Moran, FNP • Jennifer Zeer, CNM
Martha S. Hageman, MD • Afton: 307.883.4437
Idaho Center for Reproductive Medicine • Russell A. Foulk, MD • Cristin C. Slater, MD
Idaho Falls: 866.865.BABY • idahofertility.com
Jackson Hole Women’s Care • Wilson: 307.733.2855
Mary Girling, MD
Leavitt Women’s Healthcare
Idaho Falls: 208.529.5942
Madison Women’s Clinic
Bruce Barton, MD
John Allred, MD
Edward E. Evans, MD
Obstetrics & Gynecology Associates
Idaho Falls: 208.522.0747
Star Valley Family Physicians
K. Paul Head, MD
Christian Morgan, MD
Lance Peterson, MD
Niki Milleson, DO
Lance Peterson, MD
Ross Pieper, DO
Noel B. Stibor, MD
Donald Kirk, MD
Idaho Falls: 208.552.6900
Teton Women’s Health Center
Michael J Oldroyd, MD
Idaho Falls: 208.523.2060
Women’s Health Center and Family Care Clinic
Giovannina M. Anthony, MD
Doug George, MD
Laura M. Vignaroli, MD
Agape Birth Center and Midwife Service
Michelle Bartlett, LM, CPM Kathy LeBaron, LM, CPM
Susan M. Binegar-Rider, CNM
Idaho Falls: 208.557.2900
Sheryl R. Gombert, CNM
Idaho Falls: 208.524.3000
Gros Ventre OB-GYN
Jennifer Zeer, CNM
Theresa Lerch, CNM
Rachel Johanson, CNM
Karen Owens, CNM
Helene Reusser, CNM
Connie J Wolcott
Individual hospitals offer a series of classes every few months. Check with your physician or log on to hospital websites for a schedule.
Valerie and Stephen Hall
Idaho Falls: 208.524.0423
Birthing from Within
Doulas of Valleys of Eastern Idaho (DOVE)
Find childbirth educators, doulas, midwives, and doctors that encourage and support natural childbirth.
Mountain Doula Service This comprehensive website features eight Teton Valley and Jackson Hole doulas as well as a wealth of other information.
Agape Birth Center
Eastern Idaho Regional Medical Center
Women’s and Infant Center Level III NICU
Idaho Falls: 208.529.6111
Level II NICU
Mountain View Hospital Level II NICU
Idaho Falls: 208.557.2700
St. John’s Medical Center Level I NICU
Star Valley Medical Center Level I NICU
IN THE KITCHEN
This is a great list of information, be sure to check it out!
Polly Sumner, gourmet cook and owner of Summit Creek Ranch, has compiled some words of advice from the perspective of the meat producer for Teton Family Magazine readers:
Some things you might want to know before buying meat direct…
Of course you are going to identify someone you can trust, but here are some other options to consider:
* What sort of diet produces the meat flavor your family loves? The flavor, texture, and fat content are influenced by diet, exercise, and care the animal receives at different stages. Ask a local 4H club member or any FFA student to explain how it all works. This is a great “training exercise” for them and shows them early how what they are learning is important to a producer’s business.
* How do you want your meat cut? American, English, or French style? Have you ever traveled to Europe and marveled at the fabulous dinner you had but when you get home–even if you bought the chef’s cookbook–it just doesn’t taste the same? Every country has their own butchering technique, and even cuts with the same name might be cut differently. Add to this the different ingredients–most notably flour, butter, and cheese–and you may end up with a different dish all together.
* Another option is size–your butcher will ask you about roasts and steaks. Larger cuts keep longer and are easy to use in a variety of ways. You can always defrost and cut a roast into “stew” meat but you can’t go the other direction! Steaks and chops should ALWAYS be at least 1 ½ inches thick because freezing does change the texture. You will also need to consider whether you want the bones in or out. Bone-out is easy but bone-in is more flavorful and more dramatic for serving guests. It also takes up more space in your freezer.
* Packaging is all about the size of your family, lifestyle, and your annual celebrations (birthdays, holidays, and other special events). Hamburger in one-pound packs is the most versatile, but if 1½ pounds suits your family of four, then ask for that size so you won’t be left with an odd bit that doesn’t fit in your menu planning. 3-4 pound roasts are a great size for most recipes, and there are usually leftovers for sandwiches and burritos.
* Fast, quick meals lend themselves to hamburger. Specify how lean you want the hamburger. Just remember that grass fed beef is leaner to begin with, so maybe take the butchers advice the first time around. You can adjust to your specifications for the second purchase. Defrosting can be done in a microwave with little or no impact on the flavor or texture, and you can build many easy meals. Kids love helping with burgers.
* Don’t stop with your family! I recently filled an ice chest with our hamburger for a friend and she and her daughters made burger patties for a park picnic for their donation to a local event. Two months later, everyone was asking Jennifer if she could please “do burgers” again. Everyone noticed the difference.
Special considerations for beef
* We tend to think of “steaks” as a t-bone, porterhouse, or sirloin, but there are many more options. The most important consideration is the way the meat is cut across the muscle. I love shoulder steaks for their versatility and size for my family. Top sirloin and top round steaks are excellent on a BBQ, then sliced thinly across the grain. Cut the bottom round into steaks and use it for carne asada or chili–the slow cooking tenderizes the meat, but keeps the bold flavor.
* Prime rib, or rib eye steaks? Leave the bone in both and your will be a lot happier with the flavor and presentation. You can always defrost the prime rib and cut it into big thick steaks yourself–they are awesome broiled with a flavored butter of fresh herbs or a dry rub.
* The whole filet, filet mignon steaks, or porterhouse steaks? The choices are endless and variety is the spice of life! I cut ALL steaks 2-inches thick; I like top sirloin and round steaks 3-inches thick.
* Brisket and short ribs are terrific for comfort foods so be sure to try some of those. Neck bones and shanks are super for the soup pot. Ask for the marrow bones to be wrapped up separately to make a killer brown sauce. Freeze it in ice cube trays and add a couple to gravies all year long.
Special considerations for pork
* You have the same sort of cutting options as beef, but now you also have to decide what cuts you want smoked, and how strong you want the smoke flavor. Bacon is easy–you just need to do is decide how thick you want it. It will be leaner that the commercial bacon from the grocery store. Ham requires a bit more consideration. Fresh hams are versatile and make fabulous dramatic pork roasts for Sunday dinner. Smoked ham is terrific in 1-inch thick slices for a quick dinner or a special breakfast. Just heat it up in a frying pan in some milk, or glaze it with a little maple syrup. It’s also good defrosted and grilled with fresh pineapple. Smoked ham hocks make great split pea soup, or try them with beans. A southern cookbook is a great asset. Try some pork recipes from France–they know how to make every part delicious.
* Sausage is another consideration and many butchers have their own special spice recipes. I always request plain ground pork so I can try my own sausage.
Special Considerations for Lamb
* Here the major decisions are chops, roasts, and ground lamb. I recommend bone-in shoulder roasts, loin chops, and racks. Our family adores lamb patties and burgers, so I ask for one of the shoulders to be made into lamb burger.
* Leg roasts that have the bone removed will save you a lot of room in your freezer and de-boning one yourself is very tricky. I often defrost a leg roast and flatten it for a butterflied leg of lamb. You can also use it for gyros after grilling. Just slice it very thinly and don’t overcook it!
What about the bones, tongue, liver, neck bones, etc?
* Neck bonesare ideal for rich soups with barley or vegetables–try them for a homemade minestrone or Mexican carne asada.
* Beef marrow bones are prized by all chefs, and a good brown sauce is fabulous on meatloaf or a base for a gravy (I make mine in huge stew pots on an outdoor burner in the heat of the summer with fresh vegetables that aren’t perfect like tomatoes that split, lumpy carrots, or the dirt cheap veggies at the end of the day at the farmers market). Find some recipes and experiment to get your own family favorite. I reduce mine to a light gravy consistency and freeze it in ice cube trays for out-of-this-world gravy or stock base. NO SALT is my advice–you can always add it when you use the cubes in your recipe.
* Smoked tongue and liver sliced thinly with onions are a couple other favorites.
A Full Circle Education
In the Fall 2010 issue of Teton Family Magazine, Amy Verbeten discussed the pros and cons of school gardens in the Tetons. We decided to ask the students at the Teton Valley Community School what they thought of their school garden education. Our five favorite essays were printed in Parting Shot. Here are all the original entries:
The Teton Valley Community School students are proud of our awesome garden program. This program started about five years ago by a devoted local farmer named Erika Eschholz. Her passion for farming led her to make a partnership with the school to educate the community and future generations. Erika had several reasons for starting a garden program at our school. She believed that teaching kids about nature would make them stewards of Teton Valley. It turns out that we have learned this and much more from Erika and our garden.
– TVCS class of 2009-10
At the beginning of every school year, Erika comes into our classroom with a cutting board, a knife, and on apple. She does a very interesting demonstration to remind us of the importance of gardening. Erika starts by explaining how the apple represents the earth. She then cuts the apple until it is laying in sixteenths on the cutting board. Erika tells us reasons why fifteen of the sixteen pieces are un-farmable. Then she holds up the one lucky sixteenth that is fertile enough to hold a garden and cuts off the skin. Erika explains how this is the crust of the earth and how we can plant no lower than the crust. No matter how many times we see this demonstration, it always amazes us. – Katie Dery
At the Teton Valley Community School we have a garden for many reasons. We have a garden so that we can produce our own food. Producing our own food is fantastic because we get to enjoy eating it! It is also great because we don’t have to burn fossil fuels to get food to the school because we have food out our own back door. Education is another part of why we have a garden. We get to learn about seeds and how they grow. We also get to learn about how to harvest our garden and take care of it so that when we get older we will know how to take care of our own garden. Learning about our garden helps us, and the earth. – Jackson Pauroso
Having a garden is very enjoyable. In our opinion it takes a lot of energy and supplies to create a garden. To start a garden you have to have a piece of land and you need seeds. The amount of effort we have to put into creating a garden is tremendous. We needed to be willing to weed and work in our garden, rain or shine. Maintaining our garden is hard but when we harvest, it is worth it. To maintain a garden you have to weed and pick the veggies at the end of the year. The rewards of having a garden are that you get to eat fresh food with no pesticides. Overall, having a garden is hard but definitely worth it. – Alina McIntosh
There are many different types of food we could grow in our garden but we only choose a few to plant. In spring we like to get an early start on some plants so we plant seeds in seed starters. Some plants that we grow in spring are tomatoes, onions, melons, and cucumbers. We chose these plants because we all like how they taste. When summer comes, we plant the starters in our actual garden, along with peas, carrots, flowers, and pumpkins. Some plants take longer to grow than the weather permits, so we have a greenhouse that we plant them in. These plants include tomatoes, peppers, and lettuces. In conclusion there are many plants that we grow and they all are different. –Ben Schulz
Not only does Teton Valley Community School have a garden, but we also have chickens and goats. The chickens are used to fertilize the garden. Once a year we bring all the manure to the garden and spread it out. In spring summer and fall we let the chickens run free because the grass gives them nutrients and it fertilizes the ground. Since the chickens lay eggs, we sell them to school members and the public. Like the chickens’ manure, we use the goat droppings to fertilize the garden as well. The curious kids of TVCS are allowed to go into the goat pen and pet them, which I know everyone loves. Not only is it important to have a garden, it is good to have animals too. – Adrianna Mullin
Having a garden is really important because it affects you and everyone around you. A garden is a really amazing way to keep our ecosystem healthy and happy. There is a whole plethora of ways that gardens help the environment. With all the plants we grow in our garden we are lessening the demand for processed food and that stops the need for fossil fuel. Gardens are really healthy, and it’s very healthy for you to have a garden. It’s great to plant your own food instead of buying and eating that disgusting, processed, non-organic food. It is also really fantastic to eat organic food. In conclusion, having a garden is really important for you and for the earth. It affects everyone positively. – Scout Invie
8. Our garden connects the Teton Valley Community School to the community by selling stuff to the people in the valley. One of the things we sell is seeds. It is hard to get the seeds for many reasons. First you have to get a large bucket. Then we cut the seed pods off of the plant and shake the seeds out. After shaking we remove the covers and pick out the rest of the seeds. Finally, we have to sort the seeds to make sure we don’t have any of the plant in the bucket. When everything is sorted we count the seeds and put them in packets that we also make. The history of our valley is another thing that connects TVCS to the community. Farming is an important part of the history of Teton Valley. When we are in the garden we are learning hands-on history of Teton Valley. I think it is fun to learn history by gardening and it helps me to learn when I’m outside. I think I have learned a lot about gardening with Erika. You can see that our seeds and the history of the valley connect our school and our garden to the community.
– Naish Invie
9. Students at the Teton Valley Community School have learned a lot from our garden. We have learned about biology from our garden. Students can now explain photosynthesis and the anatomy of seeds. We really liked learning about the anatomy of seeds. We got to learn about all the parts of the seed and some of the cells that are in seeds. Growing a garden is like one big science experiment. Every time we want to plant something new, we go through the scientific process. When we wanted to grow corn, for example, we had to ask our question and then research our topic. After finding out that corn does not grow well here, we chose a new vegetable. Each new vegetable needs different things to grow well which is why we are always doing an experiment. The best part of the experiment is the conclusion because that is when we get to eat what we grew! – Ben Klausmann
Around late fall every year we have a harvest festival. During the harvest festival we make a lot of meals from our garden. Some of the things we make are shepherd’s pie and homemade pizza. The shepherd’s pie is made of piecrust and roasted vegetables. The pizza is made of pizza crust, our tomatoes from our greenhouse for the sauce, and organic vegetables grown in our garden. Also at the harvest festival we do activities like school-wide soccer games and garden work. The school-wide soccer game is really neat because all the kids play and sometimes the teachers and parents. Garden work is really neat because we learn about our garden and soil and get to mess around in the dirt. To conclude, the harvest festival is really great for everyone and is one of the most exciting festivals of the year. – John Eby
Overall, a garden is a wonderful thing to have in your backyard or school. If you have a garden, you are a steward of the earth. Growing your own vegetables is a sustainable way to protect our earth. We have loved learning about how to grow our own food at our school. Every time we harvest our food we feel connected to our community and our earth with each bite of delicious food. Everyone should have a garden. If you want to learn about how to start one, come on by any time and we will teach you what we know! – Leif Gonzalez-Kramer