Who's New at Dancing Bones

Rhea Maxwell
January 23, 0522

TY SMITH is a newly certified Biodensity Coach – Rachel Samuels will occasionally work "the late shift" at Dancing Bones, closing the Matrix.

Photo of Ty and Rachel

Ty's own bio for the staff page reads, "I am a Santa Fe native, fitness lover, and fourth-generation farmer and rancher. With six years of yoga experience, I focus on the body-mind connection and a healthy lifestyle. Fueled by my passion to inspire others on their journey towards health, harmony, and abundance, I help individuals unearth their inner resilience and embrace their authentic selves."

How in twenty-eight years did Ty manage to create a mission statement that belies his age? It was a journey that began with being born into the Farr Ranch family. Living on the land with animals and grandparents devoted to raising them gave him an appreciation for the amazing farming opportunities in his native land.

With the New Mexico Military Institute, a family tradition for Ty, he spent his teenage years in Roswell doing what most teenage boys do and exploring "teenage interests." His teenage years behind him and looking for the next step, he found Kundalini Yoga. Yoga, as it has done for so many, gave him grounding and showed him his life's path.

As there was still a part of his "authentic self" missing, he enrolled in the first program of hydroponic gardening, greenhouse cultivation, and sustainable agriculture offered by our terrific Santa Fe Community College – Controlled Environment Agriculture Program – which is now an extremely popular, sought-after certificate course at SFCC. [Source: Santa Fe Community College Controlled Environment Agriculture Program]

After graduation from SFCC, Ty went to his grandmother's cattle ranch in Truth or Consequences, New Mexico, where he built her a greenhouse and was able to put into practice some of what he had just learned.

He was, however, back in Santa Fe and working at the Eldorado gym when he met Rachel Samuels, who had moved here from her native Chicago. Rachel was taking belly dance classes at the gym, and it seems inevitable that these two would meet and marry. Rachel is a former tribal belly dance performer and, as Ty says, a "fantastic massage therapist." Her work incorporates gentle, nurturing deep tissue massage with hot stone, Reiki, and various Oriental Medicine modalities. Rachel can coach people on dreams and offers intuitive readings. Her contact information is Shaktihands Healing – 505-670-2990 - shaktihands@gmail.com.

Rachel will occasionally be closing Dancing Bones, so she is part of the DB family. She is also a fantastic cook and brought her grandmother's Irish Soda Bread – with modifications – to Dancing Bones on St. Patrick's Day. Here's her recipe:

Mix 1 cup of flour* with 3 tablespoons of sugar, ½ teaspoon of baking soda, and 1 tablespoon of caraway seeds.

Combine one cup of buttermilk** and 2 tablespoons of butter in a saucepan and heat until very warm (120 degrees) and then slowly add to the dry ingredients and beat for 2 minutes on medium with an electric mixer.

Add ¼ cup more flour and beat with the beater on high for two minutes longer.

Stir in raisins and more flour (close to a cup or more)*** or enough to make a soft dough. Let rise**** for 50 minutes and then knead the dough 20 times and make a smooth ball of dough. Put the ball on a greased baking sheet and let it rise another 50 minutes. Make a shallow X on top of the dough and put it in a 350-degree oven for 30-40 minutes depending on your oven.*****

In addition to working at Dancing Bones, Ty is a representative for Oasis Aquatics. [Source: Oasis Aquatics] Ask him about creating a water feature for your home. Maybe a Koi Pond?

He and Rachel have also started a business called Simply Growing Together. [Source: Simply Growing Together] The tag for this company is Peace, Love, Abundance. On their website, under Apparel, you will find some terrific LOVE t-shirts. It is never too late for love. And community activism, keeping yourself and the planet healthy IS love.

Welcome to Ty and Rachel, and thank you both for spreading the Love around.

Recipe notes:

  • I tried it with gluten-free flour. DON'T. Next time I used white enriched. I liked Rachel's better. She used whole wheat flour and 2 tablespoons of soy flour. You must have gluten flour for the dough to rise.** No buttermilk? Use 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for at least 5 minutes to thicken.*** It was at this point I put the bread beaters onto my electric hand mixer.**** Rachel says it will double with the rise. Mine rose a little but not double.***** With my oven, I had to bake the bread for 40 minutes. Watch the bread after 30 and see if you don't think it needs a little longer to brown up. I toasted mine the following day and put a whole lot of butter on top as suggested by Rachel, and it was worth the work.