• 6 oz cream of coconut, such as Coco Lopez 10 oz mini marshmallows 1/4 cup milk 3 cups heavy cream 2 cups shredded coconut 2 tsp coconut extract

1. Mix cream of coconut with milk, add the marshmallows and melt in the microwave 30 seconds at a time. Do this until all the marshmallows are melted.
2. Set mixture aside and let cool.
3. Once mixture is cooled/jelled put into kitchen aid mixer and whip until frothy like a latte.
4. Put mixture into another bowl.
5. Whip heavy cream till peaks form then fold into marshmallow mixture
6. Add 1 cup of coconut by hand make sure it doesn't clump up
7. Toast the other cup of coconut and set aside for garnish
8. Pour into cooked pie shells
9. Sprinkle toasted coconut on top
10. Refrigerate for at least 6 hours

Carolyn Goodell, 23, is a senior at the University of Montana and leads a lifestyle very different from that of her cohorts. Living in a renovated Airstream at the base of the Bitterroot Mountains, Carolyn and her husband grow their own organic produce and raise poultry with resources attained largely off the grid. While Carolyn has become quite knowledgeable about organic gardening, her concern for food quality and locally-sourced items is a fairly recent development. In fact, Carolyn's upbringing is a far cry from the rural and healthy lifestyle she leads today.

Carolyn recalls that growing up she ate many "convenience foods" that were both quick and easy to prepare. She rarely dwelled on the nutritional value of those foods, and remembers her father cooking Shake 'n Bake or Hamburger Helper on a regular basis. "Now I am much more conscious of what I eat and often think about why I am eating something," Carolyn explained.

On a five-acre plot near East Missoula, Carolyn grows fruits and vegetables during the summer, canning and freezing much of the bounty for winter cooking. From squash and watermelon to less-known varieties such as watercress and arugula, Carolyn has expanded her knowledge of gardening beyond the average housewife. In fact, becoming a housewife has greatly impacted her growing and cooking practices. "When I am making meals I always think about how much my husband is going to love something," Carolyn explained, "he is a big motivator in my cooking experiences."

Wed at a young age, Carolyn and her husband share a passion for building an alternative lifestyle together. For example, several years ago Carolyn shocked her family by giving up many of her material possessions and prized designer clothes in order to downsize and live in their newly-renovated Airstream. Evidence of the couple's nontraditional lifestyle has since increased tenfold, through organic gardening, raising their own poultry, and sophisticated healthy cooking. It did not take long for Carolyn's family to realize that she was no longer the materialistic valley girl they had once known.

Carolyn's cooking and gardening are a lifestyle and constant state of mind. "I am much more conscious than many Americans, I think about food constantly," Carolyn explained, "I try to educate myself on food by reading articles, magazines, watching documentaries, and reading food blogs or websites." In the Goodell household, food means being self-sufficient and thus takes careful planning and a good understanding of gardening practices.

Because she is often limited to seasonal produce, Carolyn's cooking reflects the changing seasons. She has many staple dishes, such as quiche, which can be tailored to include whatever ingredients are available at the time. Knowing when to harvest produce as well as the preparations of rare vegetables have greatly contributed to Carolyn's attitude about food consumption and production in general. However, Carolyn summed it up a bit more simply, "I took the good things that I learned from my mom and saw bad habits that both of my parents had struggled with, and made my own philosophy about food."