Steve Bunk - Profile and Journalist Details
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Steve Bunk
Verified
Managing Editor, Idaho Magazine
Boise, Idaho
Beats
All things arts and culture but I have a soft spot for movies
Family travel.
Content
By Stephanie Ortiz, Steve Bunk| Idaho Magazine@ Peace, Joy, AdventureStories and Photos by Stephanie OrtizMy first stop is always the primates. The presence of one in particular, Sid, draws me in every time. He’s a quiet, thoughtful creature, his gaze intense and full of an understanding I can’t quite explain. His eyes always seem to meet mine, as if he’s waiting for something—some quiet exchange between us that says more than words ever could.
By Stephanie Ortiz, Steve Bunk| Idaho Magazine@ Peace, Joy, AdventureStories and Photos by Stephanie OrtizMy first stop is always the primates. The presence of one in particular, Sid, draws me in every time. He’s a quiet, thoughtful creature, his gaze intense and full of an understanding I can’t quite explain. His eyes always seem to meet mine, as if he’s waiting for something—some quiet exchange between us that says more than words ever could.
By Steve Bunk| Idaho Magazine@ By Amy StoryINGREDIENTS4 tomatillos2 jalapenos1 poblano or bell pepper1 small onion1 clove garlic2 c. chicken broth1 c. diced chicken (cooked)Small bunch cilantro1 lime1 Chayote squash or 2 small green squash, about two cups worthSalt and peppercuminsmoked paprikaoreganoPREPARATION> Roast tomatillos and pepper on sheet pan at 375 degrees for about 15 minutes, turning at halfway mark. > Blend tomatillos and peppers with half of the onion and most of the cilantro, saving some for topping at end.
Company Info
Idaho Magazine
IDAHO magazine publishes true personal narratives of Idaho experiences, written by our readers from all walks of life.
Boise, Idaho, United States
+1 800-655-0653