NEWS FROM THE PARKS: Report on Grizzlies in Yellowstone Ecosystem

Posted on 8 November, 2013 by wlmeditor

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AGENCY REPORTS AT MEETING PRESENT UNANIMOUSLY GOOD NEWS ABOUT YELLOWSTONE ECOSYSTEM GRIZZLY BEAR RECOVERY

BOZEMAN – Managers from the state, tribal, and federal agencies responsible for recovery of the grizzly bear in the Yellowstone Ecosystem heard good news at their recent meeting in Bozeman, Montana. Despite being a poor cone production year for the already beleaguered whitebark pine trees (WBP), managers heard reports of surprisingly few conflicts between humans and grizzly bears, even though a record count of 58 unduplicated females with cubs were observed in the ecosystem this year. Especially promising was that a female with cub was documented in each of the 18 bear management units used to keep track of the bear population.

In addition to reports of minimal conflicts from all of the states and national parks, managers also heard a report on the annual population status from the Interagency Grizzly Bear Study Team (IGBST). Utilizing existing statistical methods the population estimate for the Yellowstone Ecosystem in 2013 is 629.

Because grizzly bears have yet to enter their dens for hibernation, all of the information presented regarding conflicts was labeled as “Draft,” but current data shows 25 known grizzly mortalities recorded so far, which represents less than half the mortalities in 2012.

The IGBST also presented a synthesis of information on the effects of changes in bear foods on the health of the Yellowstone grizzly population. The IGBST had been tasked in the spring of 2012 to do this work so the Yellowstone Ecosystem Subcommittee (YES) managers would have the best available information on which to make a recommendation to the United States Fish & Wildlife Service (USFWS) on whether a new proposed delisting rule should be prepared or not. According to van Manen, “Our extensive analysis of existing research and monitoring has shown us that grizzly bears are resilient and resourceful in the face of changing food resources.” Additionally he said, “Our findings indicate that the decline in WBP due mostly to mountain pine beetles is not a major threat to the future of the Yellowstone grizzly bear population. Data show the observed slowing of population growth since 2002 is a result of increased grizzly bear population density and resulting declines in subadult survival.”

The food synthesis research was presented to the YES members who then voted to conditionally support the findings, pending completion of a final section of the report and having all the research peer reviewed and published in professional journals. The IGBST will be presenting the same information to the IGBC at their December meeting in Missoula, Montana. Both the YES and the IGBC will make recommendations of the USFWS, the agency responsible for deciding on whether a new proposed rule proposing to again delist Yellowstone bears would be developed and published for public comment. USFWS will likely make a final decision in late December or early January on whether to produce a new proposed rule or not.

According to Recovery Coordinator Chris Servheen, “If delisting were to occur it wouldn’t be until later in 2014.” Careful monitoring and management would continue if delisting were to occur. According to van Manen, “Our team will continue to monitor how grizzly bears respond over time and keep a close eye on the thresholds established to ensure a sustainable population.”

To learn more about grizzly bear recovery visit: www.igbconline.org. To view reports by the IGBST regarding the Yellowstone grizzly bear population visit: http://www.nrmsc.usgs.gov/research/igbst-home.htm.

WY Foodie: Recipes + Il Villaggio Osteria

Posted on 20 August, 2013 by wlmeditor

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A new recipe — thanks to the Wyoming Beef Council!

Orange-Chipotle Skirt Steaks

Total recipe time: 30 minutes

Makes 4 to 6 servings

Ingredients

1-1/2 pounds beef skirt steak, cut into 4 to 6-inch pieces

2 medium oranges, divided

2 cups chopped tomatillos (4 to 5 small to medium)

1/2 cup chopped red onion

2 to 3 teaspoons minced chipotle peppers in adobo sauce

1/4 teaspoon ground cumin

1/8 teaspoon salt

Marinade

Juice of 1 medium orange

2 tablespoons vegetable oil

2 tablespoons adobo sauce (from chipotle peppers)

1 teaspoon ground cumin

1/4 teaspoon ground black pepper

Instructions

Combine Marinade ingredients in small bowl. Place beef steaks in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Grate 1/2 teaspoon peel from 1 orange. Cut this orange and half of remaining orange into segments. Chop segments into 1/2-inch pieces. Combine orange peel and segments, tomatillos, onion, chipotle peppers, cumin and salt in medium bowl; cover and refrigerate until ready to serve. Cut remaining 1/2 orange into wedges; reserve for garnish.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Carve steaks diagonally across the grain into thin slices; season with salt, as desired. Serve with tomatillo salsa. Garnish with reserved orange wedges.

Test Kitchen Tips

To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.

TABLE MOUNTAIN VINEYARDS: Wine + Campari = Yummy

I saw this on Table Mountain Vineyards‘ Instagram & had to share… Here’s how Patrick made this summer heat-beater: 3 parts light red wine/rose’; 3 parts tonic; 1 part Campari. YUMMO!

JACKSON: Il Villaggio Osteria Offers An Italian Dining Twist

3335 West Village Road, Teton Village 307-739-4100 visit their website

In February 2008, the Fine Dining Restaurant Group brought a taste of Italy to Jackson Hole with the opening of Il Villaggio Osteria. The Osteria is located inside the Hotel Terra, the state’s first LEED certified property and only the fifth in the United States. With its 12-seat wine bar and eight seat salami bar, guests can enjoy a glass from our extensive wine list or watch as imported meats and cheeses, sourced from the country’s finest purveyors, are hand-sliced to order. House made pastas, sausage stuffed olives, beautiful wines and exquisite entrees round out the extraordinary multi-course menu.

images courtesy Fine Dining Group, Jackson Hole

For more Wyoming dining listings, visit our new online dining guide!

Hunting Prep, Laramie Main Street News, Art in Sheridan…

Posted on 2 August, 2013 by wlmeditor

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NATIONAL ELK REFUGE MAKES PREPARATIONS FOR BISON & ELK HUNTING SEASONS

image from National Elk Refuge website

Wildlife managers are preparing for two upcoming hunting seasons on the National Elk Refuge. Hunting programs on the Refuge are used as a management tool to achieve optimum herd size as determined through a cooperative effort between the National Elk Refuge, Grand Teton National Park, and Wyoming Game & Fish Department managers.

The 2013 bison hunting season on the National Elk Refuge will begin on August 15 and run through January 12, 2014. Bison hunting licenses are issued by the Wyoming Game & Fish Department. A Refuge–specific bison permit is required and is provided with the State license. Individuals who have not already applied and been selected for the 2013 season are not eligible to hunt bison this season.

The Refuge bison hunting season will be comprised of 12 hunt periods of varying length, with a number of week-long breaks of non-disturbance incorporated into the season. This is intended to increase the success rate for hunters since bison, along with other animals, may learn to avoid an area with continued hunting pressure. Wildlife managers are using the hunt period structure as a tool to achieve herd objectives.

The 2013 Refuge elk hunting season will run from October 12 through December 15 and will consist of 10 consecutive hunt periods. Persons interested in hunting elk may begin applying for Refuge–specific permits beginning Wednesday, August 14. Applications for elk permits must be submitted electronically by September 25 to be entered into a computerized random draw. The results of the drawing will be posted on the application web site by September 26.

Application for National Elk Refuge elk hunting permits is done in cooperation with the Wyoming Game & Fish Private Lands Public Wildlife Access program. Hunters may initially apply for only one hunt period per hunt unit and must already have a valid Wyoming elk license to enter the electronic drawing. Elk hunters attempting to fill two valid licenses on the Refuge during the same hunt period do not need to apply for two Refuge permits.

Bison and elk hunting information, including general information, application procedures, regulations, maps, weapons restrictions, and access can be found on the National Elk Refuge’s web page at www.fws.gov/refuge/national_elk_refuge. Printed copies of Refuge regulations can be picked up in Jackson at the Jackson Hole & Greater Yellowstone Visitor Center (532 N. Cache Street), Wyoming Game & Fish Department (420 N. Cache Street), or the National Elk Refuge Administrative Offices (625 E. Broadway Avenue). Printable versions (PDF) of the regulations and maps are available on the web site.

Persons traveling on Refuge roads, including Curtis Canyon and Flat Creek roads, are encouraged to familiarize themselves with hunt boundaries and be aware that hunters may be in the area.

LARAMIE MAIN STREET UPDATE

Mural by Travis Ivey

Thanks to over 160 backers, Laramie Main Street reached their fundraising goal for the Laramie Mural Project before their deadline of July 21st and then, the donations kept coming in! When all was said and done, they raised just short of $20,000!!!

mural plan, by Travis Ivey

They have already begun to use those donations to expand the Laramie Mural Project. Check out the new murals going up downtown at 3rd and Kearney, behind the Big Dipper at 111 Ivinson and in the alley behind the Curiosity Shoppe.

Be sure to mark your calendar for an event like you’ve never seen in downtown Laramie! Move in Weekend, Aug. 23 – 25 they will be hosting the Downtown Mash Up featuring the Gem City Car Classic and Laramie Fiber Arts Festival. This is a joint event between the University of Wyoming Athletic Dept., Laramie Main Street, DLBA and the fiber art galleries downtown.

Ever wondered what was above your favorite downtown businesses? Now is your chance to find out! Join Laramie Main Street on Friday, August 16 from 3 to 7 p.m. for a self-guided tour of the lofts and apartments downtown. Everything from cozy one bedroom units to expansive family lofts.

Tickets are $10 in advance, $15 the day of and can be purchased with cash, check or credit card from the Main Street office at 207 Grand Ave. or by calling 307-760-3355.

The Upstairs/Downtown tour is designed to promote residential space and living in the historic district as well as raise funds for the Laramie Main Street Alliance.

EVANSTON — ROUNDHOUSE FESTIVAL

Stop by the Roundhouse Festival this weekend in Evanston at the Roundhouse to purchase your 2013 HO collectors car. These will be available at the this weekends Roundhouse Festival. This year’s car commemorates the Lincoln Highway’s 100th anniversary!

SHERIDAN — SAGE Community Art Center Welcomes New Exhibits; Sheridan’s DDA Plans 3rd Thursday Fest for August

The next 3rd Thursday Festival will be held August 15! Join in for all the fun, food and music!

Check out the next round of great art exhibits at SAGE Community Art Center!

WY FOODIE: New WY Beef Recipe + Meet the Chef

Posted on 29 July, 201329 July, 2013 by wlmeditor

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A new recipe — thanks to the Wyoming Beef Council!

Carnitas-Style Beef Tacos

Total recipe time: 45 minutes

Makes 6 servings

Ingredients

4 beef flat rron steaks (about 8 ounces each)

18 small corn tortillas (6 to 7-inch diameter)

Toppings

Minced white onion, chopped fresh cilantro, lime wedges

Marinade

1 cup prepared tomatillo salsa

1/3 cup chopped fresh cilantro

2 tablespoons fresh lime juice

2 teaspoons minced garlic

1/2 teaspoon salt

1/4 teaspoon pepper

Avocado Salsa

1-1/2 cups prepared tomatillo salsa

1 large avocado, diced

2/3 cup chopped fresh cilantro

1/2 cup minced white onion

1 tablespoon fresh lime juice

1 teaspoon minced garlic

1/2 teaspoon salt

Instructions

Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile combine avocado salsa ingredients in medium bowl. Set aside.
Place tortillas on grid. Grill until warm and slightly charred. Remove; keep warm.
Carve steaks into slices. Serve in tortillas with avocado salsa. Top with onion, cilantro and lime wedges, as desired.

MEET THE CHEF: Matty Melehes, Sous Chef

Ever want to look into the life of a professional chef? We interviewed Matty Melehes, JH Fine Dining Restaurant Group Sous Chef, to see what makes him tick…what his favorite eats are…and his must-have recommendation for your kitchen library…

WLM: What sparked your desire to become a chef?

MM: What sparked the desire was the idea that it’s a job that can be done anywhere in the word; the ability to have a trade but also travel. I also just have a passion for hospitality. I love dining and the whole dining experience. I love surprising people with dishes. I love presenting someone with a dish, seeing them enjoy what I’ve created, leave happy and return because they trust my work and what I do. To me, it’s all about the small victories.

WLM: What’s the one thing you enjoy making the most?

Fish, or really anything that comes from the ocean, holds a special place in my heart. The possibilities are endless. You can choose one genre you’d like to base your dish in and there are so many things you can do within that genre.

WLM: If you’re sitting down to enjoy your favorite meal + imbibement, what would you pick?

My ultimate meal would be enjoying a bottle of the Joie Rose (from Canada) while sitting on the dock of the fisherman’s wharf in Granville Island, Vancouver, eating BC spot prawns raw. Basically, you just rip them in half, suck the head and squeeze the meat out. They’re only in season for a few weeks and they are amazing.

WLM: Do you have a favorite go-to cookbook at home? Or are your at-home recipes all inside your brain?

When I’m home, I don’t follow recipes. What I enjoy about cooking is taking what I have, however limited, and coming up with new creations. My favorite culinary book, however, would definitely be The Flavor Bible by Karen Page and Andrew Dornenburg. It’s an encyclopedia of ingredients that includes a wide range of ingredients from around the world and what pairs well with them. I like the book because it gives you the foundation of the ingredient and from there you can create a dish from the ground up yourself.

Thanks Matty Melehes, JH Fine Dining Group’s Sous Chef for the interview! I have to say, I’m going to take his word on the raw spot prawns… But those I’ve talked to said that he was spot on — pun absolutely intended. Thanks to JH Fine Dining Group — owners of establishments including (but not limited to!) Bin 22, Rendezvous Bistro, Q Roadhouse, Il Villagio Osteria, The Kitchen & Bistro Catering in Jackson…

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ARTS: NYC Ballet at Dancers Workshop, Corridor Gallery, WY Shakespeare, Lander River Fest

Posted on 22 July, 2013 by wlmeditor

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JACKSON: New York City Ballet Visits Dancers’ Workshop

Watch the New York City Ballet…

images provided by Dancers’ Workshop

This summer Dancers’ Workshop welcomes the incredible artists of New York City Ballet MOVES back to Jackson for a fourth year in a row! For five days in August, the company will fill DW’s spaces at the Center for the Arts in Jackson with the grace and elegance of ballet executed at its highest level, an experience that’s certainly worth taking a weekend trip to Jackson this summer.

While in Jackson, NYCB company members will continue the activities that have become a tradition of their yearly visits by teaching eight master classes for dancers age 11 and up, holding two free open rehearsals, and performing three shows in the Center Theater. In addition to all of these programs, this year DW and NYCB add a new educational focus to the residency by offering a lecture-demonstration performance and a lecture/discussion of historical film footage with Jean-Pierre Frolich, NYCB Artistic Administrator and expert on the work of Jerome Robbins (who was one of NYCB’s Founding Choreographers, and whose dances are still performed by the company.)

Made up of corps, soloist, and principal level dancers, New York City Ballet MOVES is an elite group of dancers drawn from the NYCB main company who tour to small and mid-size theaters across the U.S. and the world. Four years ago, Dancers’ Workshop was the first presenter ever to host an NYCB MOVES tour, and the success of that first trip to Jackson has continued ever since. Every year DW presents NYCB MOVES, dance students in Jackson and the region get to learn from premiere ballet masters, adult artists and dancers in Jackson get inspiration from the classical work they see, and Jackson audiences get the chance to watch one of the world’s greatest ballet companies in a beautiful, intimate setting. In return, the NYCB dancers, musicians, and staff members who visit Jackson every year say that it is the absolute highlight of their touring season.

For anyone still looking for where to take a short summer vacation, Jackson Hole the first week of August should be high on their list! Jackson is served by direct flights from Denver and Salt Lake, and the drives from Montana, Colorado, Idaho, and Utah include many scenic byways. Beautiful weather with blue skies and 80 degree temperatures is typical for Jackson in August, and the area offers something for everyone- both low and high impact outdoor sports, lovely scenery and small town, excellent accommodations (the Four Seasons, and Aman Resorts have properties in Jackson, in addition to locally owned operations Hotel Terra, the Rusty Parrot Lodge, the Historic Wort Hotel, and Town Square Inns), wonderful dining, and an abundance of cultural and artistic events. A long weekend in Jackson could include a day in Grand Teton National Park or Yellowstone, almost any outdoor sport you could imagine, attending concerts by New York City Ballet and the Grand Teton Music Festival orchestra, a day wandering the historic downtown with its iconic town square and elk antler arches, perusing galleries with local and internationally known artists’ work, and taking advantage of Jackson’s well known outstanding hospitality services.

For more information about Dancers’ Workshop and this summer’s presentation of New York City Ballet MOVES, visit www.dwjh.org or call 307-733-6398.

For more information about visiting Jackson and hotel and activity reservations, contact Jackson Hole Central Reservations at www.jacksonholewy.com, or (888) 838-6606.

CASPER: Corridor Gallery Welcomes Artist Rebecca Weed

“Granted: Original Artwork by Rebecca Weed”

Born and raised in Cody, Wyoming and attending Montana State University in Billings to earn her BA, Rebecca has taken inspiration from the region throughout her life to develop her incredible style. Working in oil paint and drawing, Rebecca’s beautiful works harness an incredible energy captivating the viewer by masterful use of color and composition based on figure or landscape inspiration. Often drawings are crafted on multiple sheets of layered tracing paper offering intense detail and depth. Rebecca is currently working with artists in training at Northwest Community College in Powell, Wyoming but will be making the trip to Casper on the weekend of August 2nd, 3rd and 4th for her upcoming show. The Corridor Gallery is happy to announce “Granted: Original Artwork by Rebecca Weed” as their latest showcasing of Wyoming artists. You are invited to join Rebecca, the Corridor staff and enthusiasts on Friday, August 2nd at 7pm for the opening reception. “Granted” will be showing ONLY through Sunday, August 4th. Rebecca’s works will be available for sale at obtainable prices. Please contact the Corridor Gallery with any questions.

Granted: Rebecca G. Weed Artist Statement

When I work, I am thinking about permanence and impermanence, I am thinking about time and the way we measure it, and I am thinking about what is beautiful.

The beauty is in what we do measure, what we can’t measure and what we forget to measure. I was raised in a landscape that has been described as bleak, harsh, empty, even ugly.

From the time I was small I took it for granted that everyone could see the horizon. A definitive line where the land overlapped the sky was always in view. When I travel to locations that are filled with trees, buildings, or people that obscure our sense of space and direction I feel claustrophobic.

In this place I grew up an occurrence became a story: a plane overhead, the only thing to briefly break the emptiness and silence. Sitting on the ground next to a pile of sagebrush I felt everything: longing, loneliness, excitement, adventure, the smug security that I was in a place that only one person could occupy at any given time. And there was the story. A girl, dirt, and an airplane. And this story goes on and on and on.

Within this landscape, within America, within an ever accelerating world, there is a lack of heroism. There is a lack of signposts that mark our individual time. There is a lack of the archetype, the myth, the importance of presence. These are human constructs and they may be evolving into other manifestations. They may be no longer useful. They may be right in front of me. Wherever or whatever they are I feel the necessity to mark my time; to celebrate a bit, or mourn, to fall in love.

Event Details

Event: “Granted: Original Artwork by Rebecca Weed” Opening Reception: Friday, August 2nd at 7pm

Admission Cost: Free Show

Showing Through: Aug 2nd 7pm-midnight, Aug 3rd 10am-5pm, Aug 4th noon-4pm

Accommodations: Cash bar

Information: For more information, please contact Rebecca Weed via email at weed.rebecca@gmail.com or The Corridor Gallery at (307) 333-7035, Reed at (307) 259-8001 or visit www.thecorridorgallery.com

Merchant of Venice performed in Rock Springs — image by www.sweetwaternow.com

CASPER: Wyoming Shakespeare Festival Company Presents Merchant of Venice

The Wyoming Shakespeare Festival Company of Lander has presented the Merchant of Venice throughout Wyoming — and the Casper show is coming July 27! Visit Artcore of Casper’s website for information on events, schedule and ticket information. The Wyoming Shakespeare Festival Company has been performing the classics of Shakespeare throughout the Cowboy State since 1999.

WY Shakespeare Festival Company — Director’s Notes

Welcome to Wyoming Shakespeare Festival Company’s fourteenth season.

We are happy to present The Merchant of Venice, performed by the Touring Company and Twelfth Night, performed by the Academy. Although Shakespeare wrote the former play four to six years earlier than the latter; both plays remain popular and enduring comedies; both stories have a theme centered on a ring. In both plays the heroine cross dresses and in both {plays}, William Shakespeare brings up Pythagoras’ theory of the transmigration of souls*. The choice to produce each play was inspired by the wonderful actors’ enthusiasm to give them life.

Love in Shakespeare’s plays is rarely a simple matter, however it almost always is presented as an example of humanity’s noblest impulses; the best of what we can become. The Merchant of Venice and Twelfth Night, as most of the great comedies, conclude with blissful unions.

Although the two plays’ classification as comedies are no exemption, The Merchant of Venice love matches bring grief in their wake, just as the pursuit of justice – ostensibly a righteous mission – also proves an act of inhuman cruelty. Likewise, the threat of revenge by the wounded Malvolio at the close of Twelfth Night, embitters the atmosphere of the joyful couples.

For those of us who live Shakespeare’s works, setting this year’s plays in modern time is a natural choice. Wyoming’s communities surrounded by dried up oceans; more space than development, seemed apt for the world of Illyria in Twelfth Night. Although The Merchant of Venice is placed in Venice, Italy, the bottom-line-obssessed world of today resonates more deeply than most in suggesting how the calculations of profit and loss are integral to even the most intimate human relationships.

Our aim is to open the door wide for you to enter Shakespeare’s profound understanding of human complexity rendered with such care that we can register sharply how both cruelty and compassion, ignorance and intelligence, mercy and injustice reside, not just in any human heart, but also in every human heart. — DS, Director —

*Transmigration of Souls

Transmigration of Souls or Methempsicose is a philosophical doctrine, whose birth is registered in India and is believed to have migrated to Egypt, from where Pythagoras[1] adopted the conceptual system and later brought it to life in Greece.

In his mythical dissertation about the transmigrations of the wandering souls, Pythagoras tells the story of a myriad of wandering souls, each migrating from body to body along a path of recurrence amid the becoming of the All. Yet, for the Pythagoreans, this story does not describe the passive revolution of a circle, but a pathway for an active exploration of the All and return to the Divine, or, in other words, the various Manifestations of All That Is. This endeavor is strenuous as it occurs amidst a suspension within the double bind of nativity and fatality, again and again to be born and to die, and to be reborn as still another being. The thread of the narrative, of reminiscence, is always severed with each demise amid the labyrinth of mortal existence. Yet, as the narrative that composes the lives of a soul is a rope of many threads, the persistent re-articulation of the narrative instigates a mnemopoiesis of remembrance that transcends the individual mortal life amid the broader travels of the soul.

It is said that his disciples taught that through Methempsicose, it was possible for a soul, after having a brief or long period in the kingdom of souls, to return to inhabit another physical human body or even an animal body, and to proceed with its period of learning and purification until it is time again to return cleansed and ascended to the Original Source of all life.

LANDER: 5th Annual Riverfest by Lander Art Center, July 27

The 5th annual Riverfest Art & Music in the Park, hosted by the Lander Art Center, will be held Saturday, July 27 from 9:30 AM -5:30 PM at the Lander City Park. Artist booths will be open from 9:30-5:30; Jackson Hole Dancers’ Workshop Summer Creative Arts Performance will be held at 11 AM; from 12:30-8 PM, enjoy music: Buffalo Bill Band (12:30-3); Drag the River (3-6); Chanman Roots Band (6-8).

Food & beverage vendors will also be on hand: Lander Bar, Old Town, Middle Fork, Bar 10, WeePeKorn, Tony’s Pizza, Merry Poppins Popcorn Factory

Visit Lander Art Center online for more information!

WY MAIN STREETS: Sheridan 3rd Thursday, Laramie Mural Project

Posted on 16 July, 201317 July, 2013 by wlmeditor

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We’re very excited to feature news from Wyoming Main Streets on our blog! If you’re a Wyoming Main Street or Downtown Association that would like to participate, shoot us a line at editor@wyolifestyle.com!

DOWNTOWN SHERIDAN ASSOCIATION: 3rd Thursday Street Festival

Image by Tim Doolin Photography, Sheridan

The Downtown Sheridan Association is having the 3rd Thursday Street Festival on July 18th from 5 to 9pm. The Festivals are June 20th, July 18th, August 15th and September 19th and will run from 5pm to 9pm on Main Street and Grinnell plaza. Vendors can download a registration packet by going to the web site at www.downtownsheridan.org or calling Beth Holsinger at the Downtown Sheridan Association office at 672-8881. The Band on the 18th is Andy Hackbarth on the Grinnell Plaza stage. Farmers’ Market will also run in conjunction with the Festival on Grinnell in front of the Sheridan Press. The 3rd Thursday Street Festival is sponsored by Bank of the West, Ed Hammer Chevrolet, Streetwear Clothing and Baby too, Warehouse 201, Sheridan Travel and Tourism, and The City of Sheridan.

LARAMIE MAIN STREET: Laramie Mural Project

Image by Laramie Main Street

Over the last few weeks the Laramie Mural Project has seen the Laramie community come together in support of local public art. From a tiny seed and a hopeful vision, this project has grown into something we can all be proud of! Now that in the home stretch, they are continuing to share their enthusiasm for this project. They’re aiming to meet their goal of $15,000 by July 21 — if they are not able to reach our goal of $15,000 by July 21, we will not receive any of the pledges and this will be the last summer for the Laramie Mural Project (insert sad face here).

Contact the Laramie Main Street Alliance at 307-760-3355 and visit the project’s website for more information and/or to make a pledge — they are soooooooooooooo close!

http://www.kickstarter.com/projects/1187018146/laramie-mural-project

EVANSTON MAIN STREET: Evanston Brew Fest!

The Evanston Main Street’s Brew Fest is a huge annual event! Enjoy brew from local Suds Bros., New Belgium, Blue Moon and many more! July 20, 1-5 PM — with food, music and fun added in! Depot Square, Downtown Evanston. Music, food & vendors will be open on Main Street from 1-10 PM. Tickets $25 in advance, $30 at the gate — click here for more info!

WY FOODIE: New Recipe + Buffalo Jump Wines from The Sweet Sommelier

Posted on 10 July, 201321 September, 2013 by wlmeditor

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A new recipe — thanks to the Wyoming Beef Council!

Grilled Onion Cheeseburgers

Total recipe time: 35 to 40 minutes

Makes 4 servings

Ingredients

1 pound ground beef

1 tablespoon chopped fresh thyme

1-1/2 teaspoons minced garlic

1 large white or yellow onion, cut into 1/2-inch thick slices

1 tablespoon vegetable or olive oil

Salt and pepper

4 white or whole wheat hamburger buns or Kaiser rolls, split

3 ounces crumbled or shredded cheese (such as smoked mozzarella, goat cheese, feta, blue cheese)

Instructions

Combine ground beef, thyme and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Brush both sides of onion slices with oil.
Place patties in center of grill over medium, ash-covered coals; arrange onion slices around patties. Grill, covered, 8 to 10 (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions 15 to 20 minutes or until tender, turning occasionally and brushing with oil. (Grilling times for onions remain the same on gas grill.) Season burgers with salt and pepper, as desired. Top with cheese during the last minutes of grilling if desired to melt cheese slightly.
Place 1 burger on bottom of each bun; top with cheese and grilled onions.

Test Kitchen Tips

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

THE SWEET SOMMELIER: Wines That Will Make You Jump for Joy! — images courtesy The Sweet Sommelier

We’re very excited to feature Wyoming wine tips from The Sweet Sommelier, Kara — a wine expert & event planning specialist in Newcastle, Kara knows vino! We’re excited to feature her on our food blog — catch her website here or find her on Facebook!

Denis Waitley once said, “Chase your passion, not your pension.” Like good entrepreneurs, that is exactly what Beckie Tilden and Scott Wagner did to fulfill their dream of making wine in Wyoming. This passion-filled endeavor didn’t just happen overnight. It was a labor of love that has felt some growing pains as Buffalo Jump Wines leap to success.

Before making wine a full-time business, Scott commuted to his former job…in New York City! The Powell native worked in finance and boarded the plane to Wall Street every week. After the economy turned in 2008, Scott did economic development work for Cody. During this time, Beckie (from a six-generation Meteetsee, Wyoming ranch family) was known as “Beckie Home-Eckie” since she was the middle school home economics and then the Title I reading and math teacher for a total of 16 years in Cody. Scott had been making wine for decades—literally; his first wine making experience was in his college dorm room in Utah. In April of 2011, the couple started the federal and state licensing processes to open a commercial winery in Cody. They sold the first bottle of Buffalo Jump Wine on December 8, 2011. By mid-2012, the winery was taking off so fast that it could no longer be just a part-time venture. Scott left his day job and began making wine full time. Beckie finished the school year in May of 2012 and made the decision to leave teaching. This was scary for her, but as she said, they, “Have never looked back!”

image, left: Buffalo Jump Wines on display at a Wyoming liquor mart

Of course, one of the biggest wine-making obstacles in Wyoming is where to get the grapes. Buffalo Jump sources its fruit from different areas of California, depending on the grapes. The Cabernet Sauvignon (also made into a rose) comes from the Suisun Valley, the Sauvignon Blanc comes from Lake County, and the Chardonnay from Santa Maria. All of these grapes are chosen for their specific wine-making qualities, and the vineyards that grow these grapes have long-term contracts with Buffalo Jump. The grapes are handpicked, crushed, and fermented before the trip to Wyoming because Scott and Beckie do not yet have the facilities to do the crush in-house. Once in Cody, the art of winemaking continues. The wines are fined (removing visible particles in the wine) with vegan-friendly measures—though this isn’t necessarily advertised on the label. Some of the white wines are filtered and some also go through cold stabilization to remove certain acids and particles that might cause sediment. Few additional sulfites are added during the process. (An ironic side note to this is that Scott has a sensitivity to sulfites. His slight allergy makes for wine drinkable by others who may also have this same issue.) Wines are aged in French and American oak before they are bottled and labeled on site.

Here, Laura (University of Wyoming chemistry and molecular biology student) tests and quality controls the wine in the new production area. Alex (UW graphic design student) and Jerrod (smart phone app writer) also help run the tasting room and bottle wine.

Though the winery is growing by leaps and bounds due to passion and perseverance—Scott and Becky were just moving into a new tasting room with triple the space when I visited—there were hurdles to jump. Most of these issues occurred because Buffalo Jump was a venture no one in Cody knew the exact steps to follow for legality purposes. For instance, the city was unsure of what to do to fulfill the federal, state, and city licenses. The health inspector wasn’t aware of how harmful chlorine could be to wine at any step in the winemaking process so had to rethink the health inspection of the facility. (The winery uses acid sterilizers, which have no effect on the wine, for disinfection purposes instead of chlorine and bleach.) Scott and Beckie have even called on their Republican senator, Mike Enzi, to help them clear up a few issues with the TTB (Alcohol and Tobacco Tax and Trade Bureau). However, all of these “problems” then became positives as Buffalo Jump paved the way for other area businesses that may want to follow in their footsteps. The other difficulty faced has been marketing the wine. Let’s face it…Wyoming is a HUGE state. Scott traveled over 75,000 miles in one year promoting Buffalo Jump Wines to those around the state. Wyoming has been incredibly receptive though, as people all over have supported Scott, Beckie, and Buffalo Jump Wines.

image, left: new winery tasting room

When I heard Scott and Beckie talk about their wines, I could hear the passion in their voices. Scott said, “We just love it!” And this love for the craft of winemaking is evident in each wine they make. The 2012 Sauvignon Blanc is a unique wine with ample lemon and melon notes, very smooth on the palette. The stainless steel fermented 2011 Chardonnay is a crisper style of Chardonnay with mineral and a hint of butter. The 2011 Cabernet Sauvignon roseis a great summer wine. Beautiful light ruby in color, it is filled with tart strawberries and just a slight suggestion of leather. (Plus, I love a single-varietal pink wine.) The 2011 Cabernet Sauvignon is filled with baked fruit, vanilla, and cedar. Aged for 16 months in French and American oak, it has smooth tannins. I also love that it is only 12.6 percent alcohol, proving that a good Cab doesn’t have to be hot with alcohol. The Petite Sirah from 2007 is one of Buffalo Jump’s reserve wines. With notes of forest floor, pine, earth, baked plum, and cedar, this is a special wine. The last regular tasting wine was the 2007 Merlot, with smells and tastes of berries, petrol, garage, berries, earth, and spice; this was a solid Merlot with a very-pleasant finish.

image, left: the regular tasting lineup

When we finished tasting in the front tasting room, Beckie and Scott led me back to their new and improved production area for barrel tastings of some unique wines they bought when they were trying to source grapes. A winery in California was actually going out of business, yet still had wines in barrels; some needed bottled and some still needed aged. Beckie and Scott helped that winery bottle its final vintage and then purchased the barreled wines to continue aging in Cody. The wines included a 2006 Petite Sirah, a 2007 Cabernet Sauvignon, a 2005 Cabernet Sauvignon, a 2006 Cabernet Sauvignon, a 2007 Cabernet Franc, and a 2006 Petite Verdot. Scott and Beckie aren’t sure yet what path they will take with these wines, but whatever they choose to do…I want to be able to purchase these wines! The extended aging has softened the tannins while bringing out the fruit. My two favorites were the 2006 Cabernet Sauvignon (already achieving a brick-orange color with baked fruits, pepper, oak, and soft tannins) and the 2006 Petite Verdot(inky, brick-red with Fig Newton, dried fruit, vanilla, and supple tannins). These are wines I will jump at the chance to have in my glass!

image, left: the new tasting area

“Passion is energy. Feel the power that comes from focusing on what excites you,” said Oprah Winfrey. Beckie and Scott make Buffalo Jump Wines with a true passion, and these wines are exciting for all who taste—and all wine lovers in Wyoming. The future of Buffalo Jump is also exciting as they plan to make mead (honey wine from Lovell, Wyoming honey) and a moscato; they are also looking at the possibility of opening another tasting room in Wyoming at some point and creating a wine club for customers. I have jumped on the bandwagon of Buffalo Jump Wines, a bandwagon I will be riding well into the future!

image, left: personalized glasses at the tasting room for Buffalo Jumpers who stop in to enjoy wine

Visit Buffalo Jump Winery’s website — and on Facebook!

CALENDAR: Laramie Jubilee Days is coming!

Posted on 20 June, 20133 February, 2014 by wlmeditor

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We’re always proud to feature Laramie Jubilee Days & Downtown Laramie in our summer issues of Wyoming Lifestyle Magazine, and we wanted to give the upcoming calendar an additional shout out! Here are the events coming up as well as those for Downtown Laramie…

Saturday, July 6: Kids Horse Show, Albany County Fairgrounds (9 AM)

Sunday, July 7: Ranch Rodeo, Albany County Fairgrounds, Sponsored by Laramie GM Auto Center (10 AM)

Tuesday, July 9: Junior Bull Riding, Albany County Fairgrounds, Sponsored by Laramie Ford (7 PM)

Wednesday, July 10: WY State Celebration, WY Territorial Prison & State Historical Site (11 AM – 2 PM); Carnival, Downtown Laramie (evening); Mr. T Calcultta, Albany County Fairgrounds (5 PM); Mr. T Bull Riding, Albany County Faigrounds (7 PM)

Thursday, July 11: Street Closures Begin, Downtown Laramie (noon); Carnival, Downtown Laramie (3-11 PM); Flaming Gorge Jalapeno Eating Contest, Downtown Laramie (5:30 PM); Downtown Beer Tent Open, Downtown Laramie (5-11 PM); Last Chance Team Roping, Albany County Fairgrounds (6 PM); The Flashbacks, Dowtnown Laramie Stage (6:15-8:15 PM); Live Music TBA, Downtown Laramie Stage (8:15–)

Friday, July 12: Jeff Thompson Memorial Pancake Breakfast (8-10 AM); PRCA Rodeo Slack, Albany Cty Fairgrounds (7 AM); Carnival, Downtown Laramie (noon — ); Downtown Beer Tent Open, Downtown Laramie (2-11 PM); Farmers’ Market, Downtown Laramie (3 PM); Barely Gettin’ By, Downtown Laramie Stage (3:30-6:30 PM); PRCA Rodeo Performance, Albany Cty Fairgrounds (6:30 PM); Downtown Street Dance to Narrow Gauge, Downtown Laramie Stage (8-11:45 PM)

Saturday, July 13: Hospice Toodeloo 5K Run/Walk, 1st Street/Greenbelt (8-10 AM)Parade Downtown Laramie (10 AM); Downtown Beer Tent Open, Downtown Laramie (10-11:45 PM); Laramie Cowbelles BBQ, Downtown Laramie (noon); ACPE Ice Cream Social, ACPE Parking Lot (noon); Rotary Horseshoe Tourney, Washington Park (noon); Alice Wallace, Downtown Laramie Stage (noon-3 PM); Carnival, Downtown Laramie (noon–); Downtown Laramie Brew Fest, Depot Park (1-6 PM); Queens Luncheon, Holiday Inn (1:30 PM); Barely Gettin’ By, Downtown Laramie Stage (4-7:15 PM); PRCA Rodeo Performance, Albany Cty Fairgrounds (6:30 PM); Downtown Street Dance to Richie Law & the Southern Routes Band (8-11:45 PM)

Suncay, July 14: WPRA Barrel Racing Slack, Albany Cty Fairgrounds (8:30 AM); PRCA Rodeo Performance, Albany Cty Fairgrounds (1 PM)

WYO OUTDOORS: Wind River Country Trails & GTNP’s Active Trails Program

Posted on 4 June, 2013 by wlmeditor

Read our current issue — www.wyolifestyle.com

image courtesy Wind River Visitor Council

Wind River Country Trails — Get Out There and Explore!

National Trails Day was June 1, but who needs one day to hit the trail and explore?! Fremont County in Wyoming is one place that is FILLED with trails for biking, hiking, horseback riding and more — check out our blog post from the Wind River Visitor Council for more info!

image by NPS

Grand Teton Launches Wellness Initiative with Active Trails Program

MOOSE, WY — In partnership with St. John’s Medical Center, Grand Teton National Park will launch a new Active Trails program with a kick-off event June 6 from 5-7 p.m. at Miller Park in Jackson, Wyoming. The first 10 people to register for participation in the Active Trails program will receive a free annual pass to Grand Teton National Park, and a few lucky participants who attend a bear safety presentation will receive a free can of bear spray. Grand Teton’s Active Trails program is funded through a grant by the National Park Foundation, the official charity of America’s national parks.

Grand Teton is partnering with the wellness program at St. John’s Medical Center to launch this initiative focused on getting Jackson Hole community members active and outside. The partnership supports an online tracking portal where participants will log hiking and biking miles. Registered participants who log their progress on the portal are automatically entered in a lottery to win prizes that will get them back in the park for even grander experiences. Prizes will range from meals at restaurants located in the park to family adventure packages.

On the 13^th of each month, Grand Teton park ranger naturalists will lead family friendly hikes for Active Trails participants. Free transportation will be offered to and from town to join these hikes. For details, please call 307.739.3399. Additional information about the hikes will be posted on the Active Trails portal.

To register as a participant in Active Trails go to www.sjmcwellness.com and create an account. Use the code AT2013 to create an Active Trails account.

Grand Teton was one of 22 national parks from across the country selected to receive a 2013 Active Trails grant from the National Park Foundation. Now in its fifth year nationally, the Active Trails program supports hands-on projects that encourage the public to lead healthy lives by actively engaging in activities that restore, protect, and create land and water trails across America. Since 2008, the National Park Foundation has granted nearly $1.7 million through its Active Trails program.

Grand Teton National Park is grateful for the ongoing support from Grand Teton Association and their contributions to this program. The National Park Foundation wishes to thank Coca-Cola and the Coca-Cola Foundation for their generous support of the Active Trails program.

ABOUT THE NATIONAL PARK FOUNDATION:

The National Park Foundation, the official charity of America’s national parks, raises private funds that directly aid, support and enrich America’s more than 400 national parks and their programs. Chartered by Congress as the nonprofit partner of the National Park Service, the National Park Foundation plays a critical role in conservation and preservation efforts, establishing national parks as powerful learning environments, and giving all audiences an equal and abundant opportunity to experience, enjoy and support America’s treasured places. www.nationalparks.org.

WYO OUTDOORS: Enjoy the Wind River Country Trails

Posted on 4 June, 20134 June, 2013 by wlmeditor

READ OUR CURRENT ISSUE: www.wyolifestyle.com

image courtesy Wind River Visitor Council

Wind River Country, WY – National Trails Day was June 1 — but who needs one day to enjoy the great Wyo? Hit one of many great trails in Fremont County, depending on access due to the spring snow conditions. Keep reading on for lots of Wind River Country info!

For road bikers, there are a number of loops that can be made through Wind River Country ranging in length from the leisurely 13-mile Squaw-Baldwin Creek loop popular with the lunchtime crowd in Lander, to a 100-mile circuit that links Lander, Riverton, and Sweetwater Station.

Highway 287 from Togwotee Pass through Dubois and Lander and then on to Rawlins by way of Jeffrey City and the Sweetwater Rocks area is part of the TransAmerica Bike Tour Route, a 4,247-mile transcontinental bike route established for the Adventure Cycling Association’s celebration of the U.S. bicentennial. The route, which continues to be the most popular way to cross America by bicycle today, includes ocean coastline, lush forests, high deserts, mountain passes, snow-capped peaks, sweeping vistas, fertile farmland, rolling hills and wide rivers. Transcontinental riders are frequently seen traversing Wind River Country along this route every summer.

For bikers who prefer dirt to pavement, many of the trails that traverse Wind River Country’s millions of acres of public land are multiple use and open for mountain biking.

Recently the Lander Cycling Club with the help of the Lander District BLM, and the Wind River Backcountry Horsemen made major improvements to the parking lot at Johnny Behind the Rocks (JBR).

Lander Cycling Club president Scott Van Orman said, “In a cooperative project we made the parking lot into a trailhead. The parking are was enlarged for pull-through parking of trailers and additional parking for smaller vehicles. A cattlegard was installed so there is no longer a need to open and close the gate. Because the parking lot is fenced to keep keep vehicles and cows in the appropriate area, an additional smaller cattlegard was built and installed for the convenience of bikes and hikers while the equestrians will still pass through a gate to access the trails. An informational kiosk and trailhead sign should be in place by the end of the summer. The project certainly helps visitors find the trails and shows that we really care about the non-motorized recreation at JBR. It was made possible by donations from the Lander Cycling Club, Wind River Backcountry Horsemen, SDI Construction, The Bike Mill, and Gannett Peak Sports.”

image courtesy Wind River Visitor Council

Since the Loop Road will be closed, at last notice, until June 7 now is also a great time to ride the road bikes up the switchbacks without the worry of cars, trucks and campers. The pedal up is mostly on moderate grades and the descent is exhilarating! Bring a jacket and make sure your brakes are properly adjusted.

Bikes and hikers must yield to horses: stop, step off the trail and talk to the horse and rider in a calm voice, loud enough to be heard. The horse will recognize you as a person not as a strange speeding object that triggers the horse’s flight instinct.

Check in at Bob`s Bike Corral in Dubois, Out Sportin’ in Riverton or Gannet Peak Sports in Lander for ideas on rides. You’ll find there’s something suitable for all ability levels from easy two-track tours in the desert, to technical challenges on rocky terrain in the mountains.

There will be a trail work day on June 15 with the US Forest Service (USFS) to start a new trail in Sinks Canyon. Matt Walters of the USFS planned the new trail to be multi-use and should also give Lander another Cross Country ski trail in the winter. When completed the yet to be named trail will make a connection from the warming hut trails to Fossil Hill and give non motorized users a way up without being on the road.

If you prefer to celebrate our trails on horseback this year, there are twenty-five Dude/Guest ranches and backcountry outfitters offering all kinds of riding options from short day-trips to week-long stays. Check out the entire list available inWind River Country.

There are two accredited Volksmarches in Wyoming’s Wind River Country. In the spirit of European noncompetitive hikes through gorgeous country settings, the American Volkssport Association Volkswanderung, German for “people’s walk,” began more than four decades ago to promote health and fellowship. The walks are not races, and they are designed to accommodate walkers of all athletic abilities.

There is a sanctioned Volksmarch at South Pass City State Historic Site and another at Sinks Canyon State Park near Lander. For more information, contact http://www.ava.org

Another short hike in the Shoshone National Forest with a variety of scenery is the 4.4 miles (round trip) trail to Lake Louise south of Dubois. The hike begins at the Trail Lakes and Glacier Trail trailhead parking lot. This popular, moderate hike starts off in a desert-like area but quickly changes to mountain vegetation ending in a zone of granite outcrops-perfect Bighorn Sheep country. Plan to spend some relaxing time at this destination – an alpine lake framed by peaks and cliffs.

For serious and experienced back country hikers, The Cirque of the Towers is a remote, strenuous but impressive 16-mile hike from Big Sandy Trailhead into the heart of the southern Wind River Range and the Bridger Wilderness. There’s an option to take a shorter hike (11 miles) to Sandy Lake. The lake trail parallels the Big Sandy River so plan on fishing during your hike! If you continue on to Jackass Pass, where you will view the Cirque of the Towers, you will travel a very rocky steep trail. It will be worth it though as you enjoy one of the most spectacular alpine scenes in the US!

A fun, easy hike near Lander in the Shoshone National Forest brings you to the glorious Popo Agie Falls. The short trail, 3 miles (round trip) starts at the beginning of the Loop Road at Bruce Picnic Area and follows along the Middle Popo Agie River. Once you reach the falls, there are more paths to explore before you unpack your picnic.

An even easier hike, 1.4 miles (round trip) with big views is Blue Ridge Lookout off the Loop Road through the Shoshone National Forest. Here, at around 8000’, you can admire the southern Wind River Range, and to the east, the high Wyoming plains, plus Fiddlers Lake and the Absaroka Mountain Range.

Hikers should have a good map, sunscreen, basic first aid kit, bear spray, wear good shoes and a hat, carry water and snacks, be bear-aware and consider the elevation and weather as they travel in the Wind River Country’s high-altitude beauty. Contact the Shoshone National Forest offices in Dubois and Lander, and the Bureau of Land Management offices for maps and local information about the trails before you head out.

Some trails in Fremont County can also be used for ATV riding. The trails present challenges to the seasoned ATV rider along with pleasurable, scenic riding for the beginning and leisure ATV rider. Through-out the State of Wyoming, several beautiful places have been designed for some very relaxing and enjoyable off-road riding. Check for rules and regulations on public lands.

To learn more about what Wind River Country has to offer, or to request a vacation packet, please visit us at Wind River Country or call 800-645-6233.

MADE IN WY: Bunnery Natural Foods by The Bunnery Restaurant & Bakery

Posted on 25 April, 201325 April, 2013 by wlmeditor

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We are thrilled to team with the Wyoming Business Council to feature a Wyoming First business every week on our blog! Wyoming First is a program that promotes Wyoming member businesses. Visit their website (click here) to learn more about this service — and if you are a Wyoming business who’s not a member, be sure to inquire about membership! There are many benefits!

This week we are featuring Bunnery Natural Foods from The Bunnery Restaurant & Bakery in Jackson, WY

Tony Labbe Bunnery Natural Foods 130 N. Cache Street Jackson, WY 83001 855-472-6652 (855-GRANOLA) / 307-733-5474

tony@bunnery.com www.bunnerynaturalfoods.com www.bunnery.com

After years working in the wine and spirits importing business, Gerard Yvernault and his family were captivated by Jackson Hole after several winter vacations there. In 1989 the Yvernault family purchased The Bunnery and Gerard put his management degree to use in this new enterprise. The Bunnery had started as a way to provide wholesome, nutritious foods to meet the demands of outdoor sportsmen visiting the Yellowstone National Park & Grand Teton National Park area.

Since the Yvernault family has taken over The Bunnery, it has expanded from the original bakery and restaurant to include a natural foods business. Bunnery Natural Foods granola blends and trademarked oats-sunflower seed-millet (O.S.M) products are made from original recipes that have remained largely unchanged since the bakery’s beginnings. They carry 6 packaged products that are made from ingredients from local Wyoming producers, whenever possible.

The goal is to create products that provide maximum nutrients from minimally processed ingredients and never contain preservatives or artificial sweeteners.

These products can be purchased in the store in Jackson, at Farmer’s Markets throughout the summer, or online at amazon.com or www.bunnerynaturalfoods.com for a purchase price ranging from $5.49 to $6.49.

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ON THE CALENDAR: March 22, 2013

Posted on 22 March, 201330 December, 2013 by wlmeditor

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CHEYENNE: WY State Museum New Exhibit

From Arts Cheyenne: “Wyoming Passage,” a new temporary exhibit utilizing contemporary photographs and paintings, has opened at the Wyoming State Museum in Cheyenne. The exhibit combines images relating to transportation and the varied Wyoming landscape.

Visit Arts Cheyenne online for more information!

CASPER: Casper College Dance Classes

ROCK SPRINGS — Community Fine Arts Center Celebrates Youth Art Month

From the Community F.A. Center: YOUTH ART MONTH Student Exhibits have started at the Community Fine Arts Center! Rock Springs Junior High art students filled the gallery with great art through March 16th. Now the Rock Springs and Independence High Schools art students’ work is on display through March 30.

CAPSER — Nicolaysen Art Museum classes for April 2013

CHEYENNE — Mark your calendars! 17th Street Arts Festival

The 17th Street Arts Festival will be held August 16-17, 2013 in Cheyenne — stay tuned to Arts Cheyenne’s website or Facebook page for more info as it approaches!

LARAMIE — Downtown Laramie in need of summer volunteers!

From Downtown Laramie: “Volunteers needed! Planning has begun for summer’s hottest events! If you’d like to be a part of Farmer’s Market, Brewfest or Laramie Jubilee Days, either as a sponsor or volunteer, contact us at downtownlaramie@gmail.com for a list of opportunities. We are looking for volunteers with a variety of skills, from marketing, education, design, management and outreach to assist in organizing these events.”

ON THE TABLE — foodie news from Wyoming…

ELK MOUNTAIN — Elk Mountain Hotel Easter event

Easter Sunday Luncheon at the Elk Mountain Hotel is set to be scrumptious! Menu is below — be sure to contact them if you have food allergies/intolerance so they can design a delicious menu just for you.

To begin — spiced popcorn & pretzel mix, chicken soup with a herb biscuit, Easter spring salad

mesquite rubbed flank stank — served with lime chipotle butter, steak fries & vegetable 27.5

spiced honey & pineapple glazed roast ham — served with mashed potatoes or apricot rice & vegetable 24.75

Mediterranean braised lamb — served with apricot rice & vegetable 26.95

grilled salmon — served with wild rice & cranberry, ginger & herb relish 22.5

Easter dessert — classic dark chocolate mousse & chocolate dipped strawberries 5.99

Children’s menu (ages 5-10) — chicken fingers & fries, vegetable, salad, chocolate mousse

20% gratuity added to parties of 6+; splitplate charge 5.00

Visit their website for more information.

LARAMIE — Altitude & Lovejoy Specials

marinated chicken breast — served over roasted artichoke and lemon scalloped potato gratin. Finished with roasted cranberries and brussel sprouts. 15.

hickory smoked salmon — paired with couscous studded with zucchini, squash and grape tomatoes. Topped with a creamy honey and red pepper sauce. 16.5

pub sirloin — six ounce cut of Certified Angus Beef® sirloin, grilled to your liking; served with hand made hop-infused pasta with a stone ground mustard sauce. 17.

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portuguese chicken wings — plump chicken wings drenched in a spicy Portuguese pepper sauce. Served with your choice of ranch or bleu cheese dressing for dipping. 8.

hillbilly philly — sliced beef, sauteed mushrooms, banana peppers and onions tossed in our signature hobo sauce. Tucked in a hoagie and topped with melted pepperjack cheese. Served with fried, chips and salsa, creamy mashers, cottage cheese or a dinner salad. 9.

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Wyoming Whiskey makes a video appearance

John Kirlin and the High Plains Drifters included Wyoming’s own bourbon in their new video… take a look!

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ON THE CALENDAR: March 8, 2013

Posted on 8 March, 2013 by wlmeditor

VISIT OUR WEBSITE & READ THE CURRENT ISSUE: www.wyolifestyle.com

CHEYENNE: WY State Museum New Exhibit

Visit Arts Cheyenne online for more information!

CODY: Miss Cody Stampede Pageant March 16

From Cody Chamber: Miss Cody Stampede Pageant Saturday March 16th. Orientaion Horsemanship competition begins @ 9 am at the Double Doc arena. Interviews begin at 1 pm at the Cody Library. Crowning of the new Lady In Waiting and Princess just prior to the parade. The new court will participate in the parade. Please email or call me with any questions and thank you for including this event on your calendar. Contact Shelley Causey Miss Cody Stampede Royalty Committee 307.272.1770 for more information.

JACKSON: Free Concert March 9 for the Family

March is National Music In Our Schools Month

Grand Teton Music Festival is Celebrating with a Free Concert!

4:00PM • Saturday, March 9

FREE Family Concert: “Oh, the Places You’ll Go!”

WindSync takes the audience on a musical adventure in this exciting and educational program inspired by the writing of Dr. Seuss. Learn about the sounds of the instruments, the teamwork and your potential to grow, change and conquer adversity. Congratulations, today is your day!

Walk Festival Hall, Teton Village

FREE! Tickets not required 307-733-1128 • www.gtmf.org

CASPER: Casper College Dance Classes

UW Sports — Coming Up…

ROCK SPRINGS — Community Fine Arts Center Celebrates Youth Art Month

From the Community F.A. Center: YOUTH ART MONTH Student Exhibits have started at the Community Fine Arts Center! Rock Springs Junior High art students have filled the gallery with great art now through March 16th.

Next up will be the Rock Springs and Independence High Schools art students work — March 19-30. Reception will be March 20, 6-7 p.m.

SHERIDAN — Reception for Artist Beth Gleason

CASPER — Nicolaysen Art Museum Reception for Joshua Ray Smith

VISIT OUR WEBSITE & READ THE CURRENT ISSUE: www.wyolifestyle.com

ON THE CALENDAR: February 24, 2013

Posted on 22 February, 201322 February, 2013 by wlmeditor

VISIT OUR WEBSITE & READ THE CURRENT ISSUE: www.wyolifestyle.com

CASPER: Shakespeare’s Richard III, Casper College of Theater & Dance

February 20 – March 3 — Visit website for more information!

CHEYENNE: Wyoming State Museum Announces New Temporary Exhibit

Visit Arts Cheyenne online for more information!

CODY: Miss Cody Stampede Pageant March 16

SHERIDAN: Sheridan High School “Fiddler On the Roof” February 18

From Sheridan Chamber: Sheridan High School play of the book by Joseph Stein”Fiddler On The Roof” Tickets on sale February 18th at the SHS office $7 advance / $8 at the door

EVANSTON: Spice the Ice at the 7th Annual Chili Cookoff March 2

LARAMIE: UW Fine Arts Presents “Variegations: An Evening of Dance”

February 28 – March 2

From UW Fine Arts: “This year’s spring dance show features exciting new contemporary ballet, modern, and jazz pieces by UW Theatre and Dance faculty Marsha Knight and Lawrence Jackson.

“Also featured will be a new contemporary modern dance work by guest artist André Megerdichian. Megerdichian is a professional dancer and choreographer who has performed with numerous professional companies and currently serves as dance faculty at Case Western Reserve University. The concert will also present original/restaged works by Rachael L. Shaw and other eminent and emerging artists.”

Visit the Fine Arts office website for more information.

LANDER: Wyoming State Winter Fair Trade Show February 28 – March 2

The Wyoming State Winter Fair Trade Show is scheduled for February 28-March 2, 2013. It will be held at the Bob Carey Memorial Fieldhouse, Lander Valley High School, 400 Baldwin Creek Road. More details to be announced.

Volunteers are needed to work on the board and committees. Please call Marlene at 332-4022 or Koni at 332-2437 evenings or 438-0242 for more information. Visit their website for schedule & information!

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ON THE TABLE…FOOD NEWS FROM ACROSS WYOMING:

Altitude Chophouse Specials — Laramie

appetizer special Three fire braised pork rib fingers glazed with a sweet bbq sauce. 9.

deep dish pizza Homemade amber ale pizza crust topped with marinara sauce, pepperoni, sausage, mushrooms and melted mozzarella cheese. 9.

bistro steak Eight ounces of tender medallions of beef topped with a tomato chimichurri sauce. Served over spiced couscous with fresh asparagus. Accompanied by your choice of a cup of soup or a dinner salad. 15.

pan seared salmon Fresh salmon, lighted floured, pan seared and topped with a roasted red bell pepper cream sauce. Served over a hash of potatoes, peas and corn. Accompanied by your choice of a cup of soup or a dinner salad. 16.

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Lovejoy’s Bar & Grill Specials — Laramie

chorizo burrito Spicy chorizo sausage, potatoes, refried beans and cheese rolled up in a flour tortilla and topped with pork green chili, shredded lettuce, tomatoes, green onion and sour cream. Served with chips and salsa. 9.5

sirloin special Six ounce sirloin, grilled to your liking and topped with demi glace and sauteed mushrooms and bell peppers. Paired with creamy garlic mashed potatoes and your choice of a cup of soup or a small garden salad. 12.

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ON THE CALENDAR: January 28, 2012

Posted on 28 January, 2013 by wlmeditor

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IPSSSDR KICKED OFF JANUARY 25 — CONTINUES THROUGH FEBRUARY 2

The International Pedigree Stage Stop Sled Dog Race (IPSSSDR) kicked off on January 25, 2013 in Jackson, as teams mushed through the town’s streets. Teams are now traveling across nine other communities over the next eight days racing through nine other towns before finishing on February 2. Towns welcome mushers and canine competitors with musher meet-and-greets, Dutch oven dinners, pooch parades and ice sculpture splendors. Spectators need only bundle up for the formidably frosty fun and prepare to quaff cocoa as they catch the paw-pounding action amid breathtaking mountain vistas. For more information, call 307.734.1163 or visit www.wyomingstagestop.org for a complete schedule of events.

CRYSTAL CLASSIC, GREEN RIVER: February 15 & 16

CODY — 15th Annual Ice Waterfall Festival & Buffalo Bill Birthday Ball in February

15th Annual Ice Waterfall:

February 15 – February 18, 2013

Ice climbing clinics & events

Southfork & The Cody Auditorium

Contact Don Foote at 307-527-4326

Buffalo Bill Birthday Ball:

February 23 – February 23, 2013 5 – 11 PM

Wolfville Hall (Cody Auditorium)

Celebrate WY’s famous citizen’s birthday with dancing, prime rib dinner, silent auction and lots of fun! Turn of the century period attire!

Contact: Jerry Boydston, 307-899-7760

WEDDING EXPOS: Casper, Laramie, Sweetwater County (in Rock Springs), Fremont County (in Lander)

visit our Wyoming Weddings website for wedding vendors, inspirational blogs & more!

L OTS coming up for wedding planning in Wyoming!

Cody Bridal Faire — February 16, 2013 — Buffalo Bill Historical Center

LARAMIE BRIDAL EXPO: February 17, 2013 — Hilton & UW Conference Center, 12:30 – 4 PM

SWEETWATER COUNTY EXPO: February 23, 2013 — Holiday Inn, Rock Springs, 12:00 – 3 PM

FREMONT COUNTY EXPO: March 9, 2013 — Pronghorn Lodge, Monarch Room, times TBA Contact Tami at Chisholm’s Jewelry or Kati with Wyoming Weddings (editor@wyolifestyle.com) for booth info — 307-332-5902

SAVE THE DATE for the 22nd Annual Cheyenne Bridal Expo 2014! January 12, 2014 at the Ice & Events Center!

Pick up our 2013 wedding guide across Wyoming, or email brides@wyomingweddingsonline.com to request your guide in the mail!

image courtesy Canines for Charity

CANINES FOR CHARITY, CASPER — FEBRUARY 9 & 10

Canines for Charity is a great event — be sure to check their website for lots of information! http://www.caninesforcharity.com/

UW SEASON TICKET HOLDERS – SPECIAL RATE FOR WALK FOR WOMEN

ON THE TABLE…FOOD NEWS FROM ACROSS WYOMING:

Altitude Chophouse Specials — Laramie

lobster and scallop risotto Creamy arborio rice studded with lobster and pan seared sea scallops. Garnished with asiago cheese. 18.

marinated sirloin Eight ounces of Certified Angus Beef® seasoned with a soy, dijon and garlic marinade. Served with creamy mashed potatoes and a gorgonzola and jalapeño cream sauce. 18.

grilled twin pork loin Brushed with rosemary oil and finished with a fig and sage demi glace. Served over goat cheese mashed potatoes. 17.

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Lovejoy’s Bar & Grill Specials — Laramie

cheeseburger pizza Eight inch Italian pizza crust topped with seasoned ground beef, bacon, onions, pickles and melted American and mozzarella cheese. 8.

baked pasta Chicken breast sauteed with spinach and mushrooms and tossed with marinara sauce and cavitappi pasta. Topped with asiago cheese and baked until bubbly. Served with your choice of a cup of soup or a small
garden salad. 11.

CONNECT WITH LOVEJOY’S facebook on the web foursquare

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