James Dufficy A Little More Wild Saving Water Through Nature-Inspired Landscaping Features, Issue 20 Spring 2024 Norm Page Savor Big Sky An Exploration of Food and Drink Issue 20 Spring 2024, Road Trip Sara Gilman Seed in the Ground An Outdoor Art Installation Sparks Conversation with Wheat Features, Issue 20 Spring 2024 Meg Juenker Bringing Home the Bacon Producers of Sustainably Raised Pork in Montana Features, Issue 20 Spring 2024 Sophie Brett Tsairis Going for It Extending the Growing Season with Greenhouses Features, Issue 20 Spring 2024
Edible Bozeman Culinary Excellence in the Treasure State The James Beard Awards Issue 20 Spring 2024 Alyssa Freese In Good Hands An Omakase Meal with Izakaya Three Fish Issue 20 Spring 2024, Local Food Scene Edible Bozeman Bouquets of Blooms Flowers Straight from the Farmer Cottage Industry, Issue 20 Spring 2024 Sarah Tilt Easements Land Conservation Ensures Our Soil Continues to Grow Food A Whole Montana, Issue 20 Spring 2024 Amy Andrews Rainbow Chard, Purslane, and Cherries In fields and gardens, chard is one of the earliest greens to pop from the winter ground. In Season, Issue 20 Spring 2024 Sharon Glick Zone 4.1 New Offerings from the Seed Catalog Issue 20 Spring 2024, Sustainability Amy Andrews Altitude Adjustment Simple Math for High-Altitude Baking Issue 20 Spring 2024, Kitchen Resources Sadie Collins Harmony Market Day Issue 20 Spring 2024, Last Bite Jessianne Castle Letter from the Editor: Spring 2024 I longed for a beautiful space full of life. Issue 20 Spring 2024, Letters Tommy Bass The Mountain Meat Summit: Collaboration in the Industry Local food production can play an important role in a resilient and diversified agrifood economy. Community Voice, Issue 20 Spring 2024
Norm Page Flight to Los Cabos A Farm-to-Table Discovery Issue 19 Winter 2024, Road Trip Ali Moxley From Field to Community Developing a Local Flour Mill Features, Issue 19 Winter 2024 Sheena Ernst Farm to Clinician Preparing MSU Healthcare Students for Holistic Patient Care Features, Issue 19 Winter 2024 Katie Thomas Expertise and Gusto The Jump Gastropub and Deli Issue 19 Winter 2024, Local Food Scene
Anne Vollertsen Food Rescue for Food Access HRDC Gleans Food Community Voice, Issue 19 Winter 2024 Sarah Tilt Sharing the Bounty Ways to Donate the Harvest to HRDC A Whole Montana, Issue 19 Winter 2024 Kelsi Turner Tjernagel Essay: How to Choose a Wooden Bowl You keep trying. Issue 19 Winter 2024, Last Bite Amy Andrews Fuyu Persimmon, Shiso, and Baby Romaine Crisp and honey sweet, Fuyu persimmons add a bright lift to snack boards and winter salads. In Season, Issue 19 Winter 2024 Jamie Kujawa The Healthful Qualities of Homemade Broth Winter is a wonderful cooking season, and with meal prep comes scraps. Holistic Health, Issue 19 Winter 2024 Jeanne Allgood Gaisford Homemade Pasta The moment I realized everything I really needed to make gnocchi (aka “little pillows”) was already in my kitchen. Issue 19 Winter 2024, Kitchen Resources Sharon Glick The Cure for Winter (Squash) Blues A Seasonal-Eating Twist Issue 19 Winter 2024, Sustainability Jackie Page Letter from the Publisher: Winter 2024 The Hands That Feed Us. Issue 19 Winter 2024, Letters
Hazel Cramer Reconnecting with Traditional Foodways Northern Cheyenne Food Sovereignty Program Features, Issue 18 Fall 2023 Sara Gilman True Grit Creating Thoughtful, Quality Clothes Features, Issue 18 Fall 2023 Elizabeth Allen Restoration of the Land Livingston’s Paradise Permaculture Institute Features, Issue 18 Fall 2023 Sheena Ernst Food Made with Fidelity Shan Serves Up Asian Cuisine Issue 18 Fall 2023, Local Food Scene
Anne Vollertsen Integrative Chef Advocates Healing through Food Choices We can all be well; we just have to figure out what’s standing in our way. Holistic Health, Issue 18 Fall 2023 Anne Vollertsen Bonded to Food Bozeman Knife Sharpening Elevates the Chef’s Greatest Tool Cottage Industry, Issue 18 Fall 2023 Emilee Wood Moving the Needle AERO Nears 50th Anniversary, Hosts Annual Expo Community Voice, Issue 18 Fall 2023 Sarah Tilt Hunting As a Way of Life Hunting is a vital part of Montana’s heritage and culture; in many ways, the activity embodies the rural community lifestyle. A Whole Montana, Issue 18 Fall 2023 Jeanne Allgood Gaisford Fermented Foods Turning regular produce into super-foods. Issue 18 Fall 2023, Kitchen Resources Edible Bozeman In Celebration of Food Enjoying community Issue 18 Fall 2023, Regional Events Amy Andrews Purple Daikon Radishes, Curly Kale, and Leeks Surprising beauty can be found in roots, lying just below the earth’s skin. In Season, Issue 18 Fall 2023 Sharon Glick Let There Be Less Light Are you a Montana-summer maniac? Issue 18 Fall 2023, Sustainability
Jackie Page A Well-Used Space Full of Memories In my home, the kitchen is not a showcase, it’s a work horse. Issue 18 Fall 2023, Local Kitchen
Jenny Thornburg Essay: Flowers for My Soul Flowers always make people better, happier, and more helpful; They are sunshine, food, and medicine for the soul. Issue 18 Fall 2023, Last Bite Jessianne Castle Letter from the Editor: Fall 2023 There’s already so much hate in the world. We don’t need to hate weeds. Issue 18 Fall 2023, Letters
Jeanne Allgood Gaisford Busy Hands, Open Hearts Bozeman’s Lockhorn Cider House Features, Issue 17 Summer 2023
Hazel Cramer Reconnecting with Traditional Foodways Northern Cheyenne Food Sovereignty Program Features, Issue 18 Fall 2023 Sara Gilman True Grit Creating Thoughtful, Quality Clothes Features, Issue 18 Fall 2023 Elizabeth Allen Restoration of the Land Livingston’s Paradise Permaculture Institute Features, Issue 18 Fall 2023 Sheena Ernst Food Made with Fidelity Shan Serves Up Asian Cuisine Issue 18 Fall 2023, Local Food Scene
Elizabeth Domenech Road Trip: From Garden to Grill Norris Hot Springs Grows a Commitment to Local Food Issue 17 Summer 2023, Road Trip Sheena Ernst Happy Crops, Happy People Chance Farm Embraces Permaculture Ethos Features, Issue 17 Summer 2023 Jeff Moore The Bold Mexico-to-Sexico Story of La Esquina Well, the first thing you’ll need to do is completely forget about guacamole and nachos Issue 17 Summer 2023, Local Food Scene Anne Vollertsen Reaching People with Food The Mighty Spork Food Truck Community Voice, Issue 17 Summer 2023
Sarah Tilt Transforming Access to Local Food Connecting food pantries and their clients with ranchers and farmers across Montana A Whole Montana, Issue 17 Summer 2023 Ali Moxley Strengthening Montana Grant Helps Businesses Succeed Features, Issue 17 Summer 2023 Amy Andrews Chokecherries, Lemon Cucumber, and Dill Chokecherries are so much more than scraggly bushes. In Season, Issue 17 Summer 2023 Anne Vollertsen A Relationship with Plants Denise Smith inherited her affinity for herbalism from her grandmother Holistic Health, Issue 17 Summer 2023
Samantha Lord Adding Layers of Joy to Cooking When it comes to organizing my kitchen, especially my open shelves, it’s a delicate balance of two very important things: form and function. Issue 17 Summer 2023, Local Kitchen
Amy Leach Essay: Believers I am a tomato unbeliever. Issue 17 Summer 2023, Last Bite Jackie Page Letter from the Publisher: Summer 2023 Our commitment to elevating the stories of our remarkable community extends beyond insightful articles, enticing photographs, and delicious recipes. Issue 17 Summer 2023, Letters
