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Body and Soul

(page 4 of 5)

Food Trends and Diets

Chowing down through the decades

Before trendy diets and heart disease dictated our caloric intake, meat and potatoes were the kings of dining out. In 1970s Ketchum, the Pioneer Saloon was a sure bet on a Friday night for a mouthwatering slab of prime rib and a ski-boot-sized baked potato. Louie’s offered family-friendly pizza and the Christiania served escargot afloat in butter and garlic.

Forty years later, “the Pio” and “The Christy” still retain a loyal following (Louie’s is now in Meridian) and attract new fans each winter when the snow falls.

By the time the ’80s rolled around, fast food had taken over and heavily contributed to national obesity and diabetes rates skyrocketing. And with all that fattening food came a new trend—dieting. When “Dr. Atkins’ New Diet Revolution” was published in 1992, it caused a sensation, allowing dieters to eat all the hot dogs they wanted—sans the bun, of course. Carbohydrates were the enemy. The latest version of carb-free eating, the Paleo diet, has tongues wagging with its caveman’s regime of protein, fruit and vegetables, while eliminating dairy, grains and processed foods.

Thanks to the growing eat-local movement, locavores (people who purchase and eat food grown locally or regionally) are bolstering small farms and healthier eating. Julie Johnson owns NourishMe, a Ketchum market that sells organic produce, meats, dairy, raw and gluten-free products and knows the farmers she patronizes. “Since the ‘70s our food has gotten more unhealthy. We’re trying to take that back,” she explains. “The value of food is much greater if it doesn’t have to go very far or is picked when ripened on the vine. (Nowadays) we want to know what’s been sprayed on our food.”

In addition to pesticides and growth hormones used in growing food that have given us pause, gluten (a storage protein found in grains) is causing concern. Gluten-intolerant Americans have created a growing niche market. Ketchum’s Cloverstone Bakery, founded by Colleen Teevin, offers gluten-free breads, muffins and cookies. The biggest challenge for gluten-free foods is making them taste good. “It’s hard to find really good gluten-free products that can pass the blindfold test, so that’s something we strive for,” she says.

Five years ago, Molly Brown saw a need in Ketchum and filled it with Glow Live Food Café, an organic, vegan eatery and health food store. “I wanted to open Glow initially because I am so passionate about helping people feel their best, to educate people on how to be balanced, athletic, high energy and vegan,” she explains.  Molly feels that by eating well, people live well and “really thrive in all aspects of their life: emotionally, physically, spiritually.”

So whether you’re a Pioneer kind of guy or a Glow kind of girl, therein lies the beauty of Sun Valley cuisine—a town that offers something for everyone, carnivore to gluten-free herbivore.-Jody Orr


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