Tremendous, Treacherous Togwotee The Continental Divide Trail System is a mecca for snowmobilers looking for backcountry and groomed-trail riding. Hazards lurk, too, and sometimes get the best of flatlander sledders. // By Mike Koshmrl // photography By Todd williams Dreamy…
Tram Jam Band The originators of ski-bum music celebrate their 30th anniversary in 2023. // By Mark Baker You know it’s cold outside when you need a hair dryer to unstick your lips from the brass. “Because the valves will…
Boots We tested these so you don’t have to. // By Rachel Walker KODIAK GLACIAL/DUNDONALD WATERPROOF ARCTIC GRIP What is it? An unfussy tall leather boot that’s insulated, has unimpeachable traction, and is stain-resistant (aka shielded from salt discoloration), this Kodiak…
Mekki Jaidi Building businesses and growing roots in Jackson Hole. //By Mike Koshmrl Mekki Jaidi was a New York City-based derivative trader when he first glimpsed Jackson Hole in August of 2012. He and his then-girlfriend-now-wife, Jane, were aboard a…
Laurie Andrews This community leader runs trails and nonprofits. //By maggie theodora Laurie Andrews first visited Jackson Hole in the summer of 2001. A rock climber, she and three friends came here to climb the Grand Teton. She says she…
Paul Bruun Meet Jackson’s own fly fisherman-foodie-journalist-politician. // interview by jim stanford Paul Bruun caught his first Snake River fine-spotted cutthroat trout on upper Flat Creek in 1969. Thus began a lifelong passion for the region’s premier native fish and eventually…
The Alpenhof This Teton Village lodge provides all the cozy creature comforts you’d expect from a European ski chalet. // By Tibby Plasse No cows with bells will greet you at The Alpenhof Lodge in Teton Village, but basset hounds…
6 Places to Eat in Teton Village Read this guide to learn where to go—and whether you can roll in wearing your ski boots or will want to change into shoes. // By Lila Edythe RESTAURANTIl Villaggio Osteria serves lunch…
460 Bread This Driggs-based bakery mixes ancient traditions with local ingredients and high-tech equipment. // By Sue Muncaster When I asked my two visiting grandnieces (two- and five-years-old) what they wanted from the supermarket, they both shouted “raisin bread!” They…
Lamb at The Blue Lion // By Sue Muncaster Rack of lamb has been on the menu at the Blue Lion for more than 40 years. On the restaurant’s busiest nights, as many as 40 of the 120 entrees served…
