After graduating from Montana State University with a degree in film, Arden Oksanen spent a year kayaking with friends from Park City, Utah. They planned a first creek descent in Montana’s Cray Mountains, and with the support of Teton Gravity Research, Oksanen set to work documenting the trip. Soon after, he was headed to Nepal
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At a local soccer match, Juan Morales hands out his homemade, preservative-free, no-sugar-added Naughty Fruit snacks to friends, as his family is nearby selling their famous tamales, tacos, fruit cups, and shaved ice. Recently, Juan has begun to package and sell his dried “Naughty Fruit” in hopes of sustaining his family’s business. “Being naughty is
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The Blue Collar Restaurant Group grew from the humble beginnings its name implies, and it was founded by an ordinary, average Joe—Joe Rice to be exact. “My wife Denise and I started in 1989 with basically nothing,” Rice says. “We lived above our first restaurant and did everything from cooking to dishwashing, whatever it took
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Just two miles outside Grand Teton National Park’s boundary, the National Museum of Wildlife Art perches atop east Gros Ventre Butte, overlooking the expansive 25,000 acre Nation Elk Refuge. The museum attracts visitors drawn to its collection of over 5,000 works of wildlife art, unparalleled views of the refuge, and astonishing architecture. And as
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When Gavin Fine was growing up in Chicago, he was fanatic about two things: Chicago sports teams—the Cubs and Bulls to be exact—and food. Mealtime was an important part of family life, and Fine and his parents and two brothers went out to eat often. “I loved the entertainment of food and the entertainment
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When he was young, Paulie O’Connor’s dad told him there are two career paths that will always be in high demand: mortician—because everyone dies—and the food industry—because everyone eats. He chose food. Recently, O’Connor has taken over the Million Dollar Cowboy Steakhouse that resides below the iconic bar. The restaurant has gone through many
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One glance at the pastry display in Picnic reveals candied hazelnut and Nutella banana bread, apricot and rosemary rugelach, gluten-free oreos, trail mix cookies made with 19 ingredients, chocolate chip cannoli, sundry muffins, cookies, and croissants. The enticing aromas immediately make a hungry visitor’s mouth water. With her small frame and collection of burns
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