Missoula Valley April 2017

Missoula Valley APRIL 2017

MissoulaValleyLifestyle.com

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FOR THOUGHT

COUNTRY MEETS CITY COOKING UNDER PRESSURE IN THE KITCHEN WITH HONEST HERB LIFE AT THE FARM AND FOOD ON THE TABLE

PURE LOVE

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Lifestyle Letter

Food for thought.

I

couldn’t smell very well, the result of a lingering head cold. But I knew the aroma from the fresh-from-the-oven pasties were going to be delicious. So too did Oscar Emilio, my fiancé’s double dapple dachshund. At one point during dinner, I looked over to see him—the pup, not the husband-to-be—standing on his hind legs in a ridiculously cute effort to solicit scraps from the table. His effort failed. The food was too good, and I was too selfish to share it.

The food had been prepared by Mike and Kayleigh, two new friends I (gratefully) inherited when I said, “Yes,” to Nathan. We were at their home with another couple, Sarah and J.P., that I (gratefully) inherited from Nathan. It was a triple date night.

Not only were these friends new, but so too were the pasties. The first time someone told me about pasties, I thought they were referring to the body stickers. Now, I know different.

APRIL 2017 PUBLISHER

Mike Tucker | MTucker@LifestylePubs.com EDITOR

Danielle Antonetti | DAntonetti@LifestylePubs.com EDITORIAL ASSISTANT

Chelsea Lyn Drake | Chelsea.LynDrake@LifestylePubs.com SALES SUPPORT

Tara Sheridan Sharon Morren CONTRIBUTING WRITERS

Guinevere Aide, Chelsea Lyn Drake, Jennifer James, Nicholas Littman, Erin Turner CONTRIBUTING PHOTOGRAPHERS

What I also know to be different is the life I’ve received through my faith in Jesus Christ.

I am reminded of this verse from the Gospel of John: “I am the bread of life, whoever comes to me shall not hunger, and whoever believes in me will never be thirsty.”

Stephen Borsum, Pamela Dunn-Parrish,

There is much discussion in the Bible about the role food plays in how God teaches His children to find ultimate fullness in Him. In fact, I once read that one shouldn't read the New Testament on an empty stomach. But as the verse says "whoever comes to [Christ] shall not hunger." The fullness from Him seems to have added it to my life here on earth, with new friends such as these who will one day be old friends. The only thing I hunger for now are Mike and Kayleigh's pasties.

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ON THE COVER Parsnip gnocchi with red pepper

cream, hazelnut gremolata, shiitake mushrooms, and beet-stained pearl couscous. Honest Herb Catering uses locally sourced ingredients to create dishes that pop both in flavor and color.

See how they prepared it in this month’s feature “In the Kitchen with Honest Herb” on page 22.

PHOTOGRAPHY BY PAMELA DUNN-PARRISH

4

Missoula Valley Lifestyle | April 2017

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P.O. Box 12608 Overland Park, KS 66282-3214 Proverbs 3:5-6 Missoula Valley Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of Missoula Valley’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors.

Information in Missoula Valley Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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406.728.3366 April 2017 | Missoula Valley Lifestyle

5

April 2017

Departments

22

8

Good Times

10

Around Town

14

Inspired By

16

Food & Wine

32

Financial Buzz

34

Water & Woods

38

Lifestyle Calendar

42

Parting Thoughts

14 Cooking under Pressure

Student chef Katie Barnes meets the challenge.

16 Life at the Farm and Food on the Table

Erin Turner of Turner Farms welcomes the fresh eating that comes with spring

22 In the Kitchen with Honest Herb

A culinary creation invites food for thought.

28 Country Meets City

Bart and Wendy Morris talk the rural traditions of Oxbow Cattle Company.

14

16

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Good Times

Dance Fever

Our local celebrities donned their dancing shoes and shimmied their way across the MCT Center for the Performing Arts stage as they vied for the title of Season 2 winner of Dancing with the Missoula Stars, a fundraiser for the Downtown Dance Collective. But there could be only one winner: Shannon Flanagan of Flanagan Motors and his pro, Joy French. PHOTOGRAPHY STEPHEN BORSUM

The winners!

8

Missoula Valley Lifestyle | April 2017

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Around Town

AROUND TOWN

MERLE NORMAN IS ON THE MOVE

from the Missoula Businesswomen’s Network. As the recipient, she enters MBN’s Flying High Hall of Fame, which celebrates “extraordinary women who have made significant contributions” to both MBN and the community. Congratulations to Shannon!

GOING ON THREE Our April issue marks the start of year three for Missoula Valley Lifestyle magazine. To commemorate, we remember our first review from a reader visiting family all the way in Delaware. Chris Bryan wrote us the following: "I'm back visiting my family in DE and took the [April 2015] issue with me to share the special place I now live. I'm wanting to, among other things,

Missoula is the only city in Montana with a Merle Norman studio, and

try to convince them to come visit. They are enjoying the magazine, and

it's moving. Just across town, thank goodness. Look for Merle Norman

my stories, so maybe it will happen. I studied geo-tourism in college and

Cosmetics and Wigs at its new location at 2000 South Ave. West (right

the magazine certainly does a great job with the Lifestyle Calendar to help

next door to Howard’s Pizza) at the corner of South and Johnson. The

plan activities around upcoming events to immerse oneself in the Missoula

store is now open on Mondays, too. Independently owned and oper-

experience. I can say I appreciate the great layout, stunning photography,

ated, Merle Norman Cosmetics and Wigs Missoula has a staff carefully

and great stories. I didn't know if was the first issue, but I'll be sure to look

trained and dedicated to helping you select the products that are right

for it again. Nice work, all!" Thanks a bunch for those kind words, Bryan.

for you. For more information, visit MerleNormanMissoula.com.

We hope you're still enjoying our publication. We love doing it!

SPECIAL OLYMPICS, THIRD AND FINAL YEAR IN THE ZOO

RIVERBANK RUN IS BACK Missoula’s oldest footrace is back for its 45th year! The 2017

The Special Olympics Montana State Summer Games is entering

Riverbank Run will be held Saturday, April 29. With four race options

into its third and final year of hosting the Montana Special Olympics

(1 Mile, 5K, 10K, or the Trifecta) to choose from, there’s something for

Summer Games on May 16-19. Don't miss it, as it promises lots of fan-

everyone. Join our community as we wind through historic downtown

fare, fun and competition. This event is so extraordinary—not only for

Missoula and the beautiful University of Montana campus. All races

its amazing competitors—but our community that rallies around and

begin at Higgins and Broadway in front of Liquid Planet and finish at

supports it and the athletes. Special Olympics engages, empowers and

Boone and Crockett (in front of the bear statue) along the Kim Williams

enriches their competitors and volunteers alike, and when the approxi-

Trail. For 50 years, the Y has kept its promise to the Missoula community

mately 1,200 athletes from around the state step up to the starting line in

that no one is ever turned away due to an inability to pay. All Riverbank

their chosen events, they will be surrounded by people who've pointed

Run proceeds benefit the Missoula Family Y's financial assistance pro-

out the gold in them—even if they don't win a gold medal. Come show

gram. Financial assistance for the Riverbank Run is available to quali-

your support for and cheer on—with noisemakers, pompoms, whistles,

fying individuals and families. Call 406.721.9622 for more information.

horns, etc.—these athletes at the opening ceremony on May 16 at 7

Register for your race or races at YMCAMissoula.org.

p.m. at Washington Grizzly Stadium and the events in which they'll be competing. All events will be held on the UM campus. Visit SOMT.org or Special Olympics Montana on Facebook for times and locations.

COWGIRL DREAMING The Cowgirl Spring Roundup is back at The Resort at Paws Up on April

May 16-May 20th Missoula Mt.

27-30. Giddy up and reserve your spot online for an authentic retreat into

An estimated 1200 athletes from around Montana are expected

all of the things we love so dearly about our wild west. Get the rare chance

to attend.

They will be accompanied by approximately 500 coaches and family members.

This the third and final year the Games will be held in Missoula, they move to Great Falls in 2018 for a three year run.

Events will be held on the UM Campus. They include track and field, swimming, weightlifting, soccer, bocce, kayaking and more.

Opening ceremonies will be held in Washington Grizzly stadium. It will feature the parade of athletes with lots of fanfare and live music.

The event is free and open to the public.

CONGRATS ARE IN ORDER

to meet legendary cowgirls from the National Cowgirl Museum and Hall of Fame, take in educational workshops that are sure to benefit the mind and body, enjoy much time needed in the saddle riding through pristine mountain trails, and relax each night in complete luxury. When you're not out riding or engaged in an activity, you'll be treated to divine culinary creations sourced locally for a true taste of Montana. Consider it the perfect women's weekend to eat, play, and fill up with all things important, all while celebrating our treasured lifestyle and each other. Call 866.929.3108 to book your reservation or visit PawsUp.com for more information.

THANKS, GRIZZLY LIQUOR Kind words from Jeff Crouch, the owner of Grizzly Liquor: "We were

Shannon Brilz, assistant director of Montana Event Services at

impressed with the quality and content of Missoula Valley Lifestyle

the University of Montana, recently received the Flying High Award

CONTINUED >

10

Missoula Valley Lifestyle | April 2017

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Around Town

(CON TI N UED)

magazine and decided to advertise in the magazine because of that.

The results have been fantastic! Our ads are reaching a large number of area residents who are within the demographics that we are targeting for creating loyal customer relationships." A toast in moderation to that and with our favorite wine purchased at Grizzly Liquor. Thanks so much, Jeff. We are striving to be a positive, encouraging voice in the community, and it's so appreciative to hear that you believe we are doing a good job.

WALK WITH A DOC Missoula Walk with a Doc is for everyone interested in taking steps for a healthier lifestyle. Join the group Tuesdays at noon through May 30 for a weekly two-mile loop along the Milwaukee Trail, starting at the cross of the trail on Catlin St. Parking is available at the Salvation Army, Westside Lanes, and The Good Food Store. What better way to spend your Tuesday lunch hour than on your feet making strides to improve your health? According to the American Heart Association, walking has the lowest dropout rate of any physical activity. Think it doesn’t do any good?

Think again. Walking is low impact; easier on the joints than running. It is safe—with a doctor’s okay—for people with orthopedic ailments, heart conditions, and those who are more than 20% overweight. In addition, research has shown that you could gain two hours of life for each hour of

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regular exercise. Each program begins with a 15-minute “Doc talk,” presented by a local physician, specialist, or UM professor/researcher. The Milwaukee Trail is maintained year-round; no special gear is required, and all level of abilities are welcome. No pre-registration necessary, but participants will be asked to sign a waiver on site, prior to initial participation. Email Ryan Yearous at RYearous@CI.Missoula.MT.us or call him at 406.552.6266 with questions.

OFF TO SEE THE WIZARD The last production of the Missoula Community Theatre's 2016-17 season ends with The Wizard of Oz. Just a few decades ago, this classic 1939 MGM movie aired on television only once a year. Now it can be streamed to electronic devices 24/7, but here’s your chance to meet all your old, familiar friends—live in person, in the merry old land of Oz. Performances are April 27 through May 14 (times vary) at the MCT Center for Performing Arts, 200 N. Adams. For tickets and more information, visit MCTInc.org.

LET US KNOW Do you know someone fascinating? Maybe a local hero or a superstar student who deserves a little recognition? Love a local product and want to shout it from the mountaintops? Generating story ideas is something we get super excited about. Help us locate great stories or subjects within our valley by emailing Chelsea.LynDrake@LifestylePubs.com or DAntonetti@

-5643 Call Today!406 -542 t.com

contact and why you love them or their work. We'd like to thank Elaine Davis this month for recommending that we touch base with Bart Morris

c s peed con ne

of Oxbow Cattle Company. She wrote, "I bought several packages of their

We're Local!

would be great in your magazine." Thank you, Elaine! We are truly grateful

k for details.

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Missoula Valley Lifestyle | April 2017

venue 1206 W. Kent A Suite A 59801 Missoula, MT

beef and my husband and I found the flavor and quality to be exceptionally good.... Bart is a delightful, kind, and humble man. An article about his work for your having introduced us to Missoula's own rancher!

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Inspired By

g n cooki

UNDER PRESSURE

STUDENT CHEF KATIE BARNES MEETS THE CHALLENGE

ARTICLE NICHOLAS LITTMAN | PHOTOGRAPHY PAMELA DUNN-PARRISH

K

atie Barnes didn’t always imagine herself as a cook. She enrolled

at the University of Montana as an anthropology major, and it was

when she was taking introductory classes at the Missoula College campus that she began noticing that the white coats coming out of the restaurant looked like students.

“I kept seeing people walking around in white chef’s coats,” Katie recalled. “ I didn’t even know then that we had a culinary program.”

For her successes Katie gives a lot of credit to the demanding

nature of the Culinary Arts program.

“It’s not for the faint of heart,” she said. “I think we started with about

50 students and we’re graduating maybe eight.”

As Katie’s coach and Culinary Arts program director Chef Thomas Campbell said, “Our goal is for the students to come out of the program as consummate professionals.”

She began inquiring about the program and it seemed to fit

To be a professional in the hectic world of the kitchen requires an

just what she wanted out of her education: It was demanding and

ability to work under constant pressure and always be multi-tasking,

asked her to constantly think and act on her feet. She enrolled in

skills Katie has excelled at. Competition only adds another level of stress.

the four-semester program.

For the Student Chef of the Year competition, Katie had 15 minutes

Two years later, Katie is helping to make a name for the Culinary

to set up, one hour to execute it, a 10-minute plating window, and a

Arts program. Last May, she traveled to Bellingham for the Washington

15-minute clean-up. The pastry dish had to include bananas, maca-

State Chefs Association culinary competition. She entered the pastry

damia nuts, and pineapples. Everything had to be made from scratch,

division and took home the gold medal.

even the ice cream. Participants were graded on sanitation, presen-

In February, Katie competed in the American Culinary Federation’s Student Chef of the Year competition in Joliet, Illinois, along with 10 other semifinalists. Competing against the best student chefs in the country, she earned a silver medal in the pastry division for her deep-fried mala-

tation, taste, texture and appearance. Judges and other chefs were watching. It was a high-pressure environment.

“I feel so sick before competitions,” Katie admitted. “But as soon as the time starts, it’s gone.”

sada with a milk chocolate ganache accompanied by a blood orange

Competing on top of fulfilling the rigors of the Culinary Arts pro-

caramel sauce, a slice of pineapple brushed with a vanilla bean simple

gram has not only readied Katie for a career as a chef, it has also

syrup, and caramelized bananas; topped with a pineapple salad and a

changed her fundamentally as a person.

macadamia nut pineapple ice cream; and garnished with a macadamia tuile and a candied cilantro leaf. What a delicious mouthful!

14

Missoula Valley Lifestyle | April 2017

“I’m not the same person I was two years ago,” she said. “[The program] builds confidence.... I had someone tell me once that I could

Katie's silver medal dish at the Student Chef of the Year competition

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never finish what I started. And I’d have to agree with that statement when I was high school and even in my first couple years of college.

It’s a driving force behind me that I don’t want to be that person anymore. I want to be someone who does finish things.”

Katie now works hard at following through and finishing things.

For the competition, she practiced her dish countless mornings in the College’s kitchen.

“You practice the dish until it’s embedded in your brain. You’ll never forget it,” she said.

As for what’s next, Katie is looking forward to completing her capstone assignment in May, graduating, and jumping into the cutthroat world of cooking.

Despite her competition experience she knows that when she graduates she’ll have to start in the trenches.

“We all know we’re going to end up working as a line-cook making minimum wage. You start at the bottom and work your way up. You really have to love what you do,” she said.

For most students coming out of the Culinary Arts Program, these first two years are the beginning of their learning experience in the kitchen.

But many who finish the program and apply the dedication and skills they learned have gone on to be top chefs all around the region and the country.

Katie hopes to one day work as a chef in a fine dining restaurant and perhaps, at some point, own her own restaurant. But she knows between now and then that there will be many demanding days.

“There are days that you come in and ask yourself, ‘Why am I doing this?’ But at the end of the day,” she said, “you feel good, and you get up the next morning to do it again.”

For those considering a degree in Culinary Arts, Katie has this advice: “Don’t give up. It seems bad right now; just keep trucking along.”

“Doug gave me my life back. I am seeing the world through whole new eyes. I am a better Mom, a happier wife and I look forward to each and every day ahead of me because I know I am in a great place. And no matter what is put in front of me now, I am able to handle it.”

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The Culinary Arts program is looking forward to using their state-of-the-art equipment and facility at Missoula College’s new campus. To help raise money for their new facility the

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D OU G L A S K WO M ACK

program will host the second annual Carnivores Classic at the

L. AC . , D. O. M , M . M .Q.

Montana Food Festival on May 29-30. Events include a daytime

E X T ENDED I N T ERNSH I P IN CH INA

barbecue buffet prepared by the culinary students as well as an

320-A Expressway Missoula, MT 59808

exclusive nighttime VIP gala for which the students prepare a full French-bistro menu. More information on the event can be found at UMT.edu/carnivoresclassic.

April 2017 | Missoula Valley Lifestyle

15

Food & Wine

ERIN TURNER OF TURNER FARMS WELCOMES THE FRESH EATING THAT COMES WITH SPRING

ARTICLE ERIN TURNER PHOTOGRAPHY PAMELA DUNN-PARRISH

L

ife at the Farm and Food on the Table chuckle at it. For their generation, farm-to-ta-

packaged food. The next two decades saw

ble was everyday eating. It was not novel to

a shift in society in which it began to rely

step into one’s garden and pick that evening’s

heavily on prepared food with just a side of

fare or stop by a farm stand down the road

veggies—usually from a can.

W

to pick up whatever had been harvested that

The modern concept of farm-to-table

ith the longer days and warmer

day as well as some fresh farm eggs. Not so

started to take form in late 1990s and early

temperatures I am starting to

long ago, this is how most of America ate.

2000s. Chefs and farmers began collabo-

crave fresh food. I am no longer hunger-

Shortly after World War II, the U.S. began

rating in areas of California and Colorado;

ing for the heavy comfort food of winter.

embracing the commercial production of

eventually, it spread throughout the country.

Bright green lettuce heads, crisp radishes,

food. Suddenly, farm fresh was for the poor

This movement grew out of concern for

and succulent peas fill my mind. While we

and country folk. Now, “hip” food comes in

food safety, food freshness, food seasonality,

are still a few months from feasting lav-

packages and is “made” instead of grown.

and the major decline in small family farms.

ishly on fresh- from- the-garden produce,

While it was an exciting time for our country,

Farm-to-table pioneers also began making

I have been busy getting my seeds ready,

it didn’t do a lot for our health or our sense of

a connection between a person’s health and

studying my garden layout plan, and even

being connected to our food.

what was being served on his or her table.

planting a few hardy crops that can endure

The 1970s saw a resurgence of getting

Today, while still not mainstream, farm-to-ta-

“back to basics,” and fresh food once again

ble eating is on the heels of commercially pre-

Farm-to-table is a relatively new term. My

gained the limelight. But the majority of

pared food. The options for eating fresh, local,

grandparents would shake their heads and

people still sought the convenience of

and seasonal farm-raised food are abundant.

Montana’s tumultuous spring weather.

CONTINUED >

16

Missoula Valley Lifestyle | April 2017

April 2017 | Missoula Valley Lifestyle

17

Food & Wine

(CON TI N U ED)

Check out what's happening at Turner Farms at their website, TurnerFarms406.com

18

Missoula Valley Lifestyle | April 2017

We are extraordinarily blessed with a very

farmer, I have carefully nurtured and raised

When my husband and I were first start-

vibrant local food scene. Many restaurants,

these crops, harvested them with the utmost

ing our farm in 2006, we delighted in having

grocery stores, and other local food estab-

care, and now as I place them in the hands

at least one item on our plate that we grew.

lishments support local farms and do mirac-

of the consumer, I want him or her to get the

Eventually, our goal was to fill the entire plate

ulous things with the fresh produce grown

fullest benefit possible from this vegetable or

with food that we had grown, hunted, gath-

here in the Garden City. Farmers Markets will

fruit. It’s an added bonus when the consumer

ered, or raised. The day we hit that goal was

be starting up this month and that means an

feels as passionately about these crops as I

glorious. Nowadays, it’s rare for us to have

onslaught of the freshest vegetables, fruits,

do. That, for me, brings farm-to-table full circle.

“outside” food on our plate at any of our meals.

The idea of farmer and consumer connecting

The other night at dinner, a guest asked,

grains, meats, and so much more.

Many people enjoy browsing and visiting

and sharing over food brings me lots of joy. Over

“Oh, this corn is good. Did you grow it?”

with friends, but I encourage you to take the

the years, I have made some terrific “market

Everyone stopped and looked up at her with

time to support the local farmers and ask

friends” who come every week to pick my brain

amazement. Embarrassed, she then laughed

them what they recommend that week. Every

and share with me their recipes. Food mirac-

and said, “Well, that was a silly question! Of

farmer has their favorite crop and their favorite

ulously puts people on common ground and

course, you grew it!” Yes, yes, we did.

way of preparing it. I love when customers ask

unites them. This connection among the food,

If my Depression-era grandparents were

me how to prepare a vegetable. It delights

farmer, and consumer is a principle our country

still here, they would chuckle at such a con-

me to share with them my failures and my

lost with the advent of commercially produced

cept and ask me to pass the bowl of mashed

discoveries about a particular crop. Probably

food. It feels good as a farmer to share my har-

potatoes and platter of butchered pork—

my favorite part of farming is educating and

vest with people I have met face-to-face and to

assuming, naturally, that the potatoes were

sharing information with my customers. As a

know my food will be on their table that evening.

homegrown and the pork freshly butchered.

April 2017 | Missoula Valley Lifestyle

19

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April 2017 | Missoula Valley Lifestyle

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ARTICLE JENNIFER JAMES AND GUINEVERE AIDE | PHOTOGRAPHY PAMELA DUNN-PARRISH

IN THE

Kitchen with

honest herb A CULINARY CREATION INVITES FOOD FOR THOUGHT

A

beautiful blend of raw plant-based and vegan cuisine, this gnocchi made from

parsnip from the kitchen of Jennifer James and Guinevere Aide, owner/chef and executive chef, respectively, of Honest Herb Catering, offers an alternative to the traditional boiled potato dumpling. Intentionally light on sea-

Parsnip Gnocchi with Red Pepper Cream, Hazelnut Gremolata, Shiitake Mushrooms, and Beet-Stained Pearl Couscous

soning, this dish highlights nature’s flavors by incorporating raw ingredients and preserving their nutrient-dense value. Let’s prepare it!

22

Missoula Valley Lifestyle | April 2017

(SERVES 4)

Gnocchi 1½ cups parsnip, peeled and cubed 1 cup cashews, soaked overnight in water 1½ tsp nutritional yeast

1/16 tsp truffle oil, optional 2 tbsp fresh oregano leaves 2 tbsp spelt flour (or gluten-free flour)

½ tsp salt

Smoked paprika

Black pepper to taste

Nutritional yeast

12

1½ tsp. olive oil

Pulse parsnip and cashews in a food processor until finely minced. Add nutritional yeast, salt, and pepper; quickly pulse to incorporate. Add the olive oil (and truffle oil) and fresh oregano; pulse to incorporate. Making sure there are no large chunks in your mixture, transfer to a bowl to start forming your quenelles (pronounced “ke-nel”), a smooth oval shape, similar to a football, and lightly dust a cutting board with spelt flour.

To make the quenelles, take two same-sized spoons, two butter knives, and a four-pronged fork. Holding a spoon in each hand, use one spoon to take a spoon full of your parsnip mixture and run the empty spoon on top of the full spoon from back to front, scooping up the mixture as you drag it through, hand over hand. Repeat several times till you have a smooth, even three-sided shape.

Placing the quenelle on your dusted cutting board with enough space in between to work with them individually, use a fork to gentle press and drag through the top of your quenelle to create the visual of lines on top.

Then, using an upside down knife in each hand, flatten the four sides of your quenelle to create a rectangle. If

34

5

6

you have a large peak on the top of your quenelle on either side of your fork lines, use your knife to gently pat them down. Lightly sprinkle smoked paprika, nutritional yeast, and lastly a dusting of spelt flour on your gnocchi for seasoning and ease of cooking. Check the bottoms of several gnocchi to assure that the flour dusting they are resting on has lightly coated the bottom of your gnocchi so that it won’t stick during cooking. Set aside.

Note: Preparing your mis en place (culinary phrase meaning “everything in place,” essentially all your ingredients prepped and measured out ahead of time) will cut down on start to finish time significantly. This can be done with the other components of the dish as well.

Note: Soaking your cashews overnight, verses the commonly seen two-hour soak, will help to further break down the cashew’s enzyme inhibitors, making them easier to digest, and will also further neutralize the nut’s flavor to render it a more neutral fat.

CONTINUED >

April 2017 | Missoula Valley Lifestyle

23

HONEST HERB (CON TI N U ED)

Beet-Stained Pearl Couscous 1 cup pearl couscous (also called Israeli couscous) 1½ cups water ¼ tsp salt 2 slices of peeled beet, ¼ inch thick, cut into quarters Olive oil Salt and black pepper to taste Bring water and salt to a boil in a medium saucepan.

Add couscous and reduce heat to a simmer. Cook covered till the water is absorbed (roughly 10 minutes). Remove from heat, stir in your beet, and let stand, covered, for 2-3 minutes. Remove the beet from the couscous, and very lightly dress with olive oil and season with salt and pepper to taste. Cover and set aside.

Note: The use of beet in your couscous will both color your grain and impart an earthy flavor.

Hazelnut Gremolata 8 tbsp hazelnuts (can use pine nuts instead, reduce to 6 tbsp) 2 cups fresh parsley leaves 6 tsp lemon juice 2 tsp lemon zest ½ tsp salt Black pepper to taste Pulse hazelnuts in a food processor till broken down into fairly uniform small pieces. Add the remainder of your ingredients; pulse till broken down into a pesto appearance. Set aside.

Note: Gremolata, unlike pesto, doesn’t use oil and a citrus rind is added. Traditionally, gremolata is made with a fresh herb, lemon, and garlic. However, the strong flavor of garlic tends to overpower raw dishes, so our gremolata is garlic free. A small amount of garlic can be added if desired.

Mis en place 24

Missoula Valley Lifestyle | April 2017

1

Red Pepper Cream ½ cup cashews, soaked in water overnight 1 red bell pepper, roughly chopped ¼ cup olive oil ½ tsp smoked paprika 5 turns black pepper 2 tsp lemon juice A pinch of cayenne Set aside ¼ of your chopped red bell for later use. With the remaining red bell, lightly dress it in olive oil and season with salt and pepper, and sauté in a frying pan over medium-high heat until edges brown. Combine all ingredients, including both the cooked and raw bell pepper, into a high-speed blender; blend till smooth. Add water slowly as needed for blending ease.

Note: By using both cooked and raw red bell in your cream sauce, your sauce with be enhanced by both the natural flavor profile of your bell as well as an earthy roasted bell flavor.

2

3 April 2017 | Missoula Valley Lifestyle

25

HONEST HERB (CON TI N U ED)

Pan-Fried Shiitake Mushrooms 16 small shiitake mushrooms, dry rubbed (not washed) 2 tsp cooking sherry 1 tbsp walnut oil Black pepper to taste

In a bowl, mix together the mushroom, sherry, walnut oil and pepper. Heat 1 tsp walnut oil in a pan over medium-high heat.

Add mushrooms, cooking 4-6 minutes, covering with a lid during the last minute of cooking. Place on a plate with a paper towel to absorb excess oil; set aside.

Note: By covering the mushrooms for the last minute of cooking (known as “sweating�), the steam pulls excess moisture from the mushrooms and enhances its natural flavor profile.

Cooking Your Gnocchi Return your pan to the burner, and reduce to medium heat. Add 1 tbsp of walnut oil to the pan, per 4-6 gnocchi. Cook lightly till golden (less than 1 minute), then carefully flip your gnocchi and cook till golden. (The oil should naturally lightly cook the sides.) Place on plate with paper towel to absorb excess oil, and repeat till all the gnocchi are cooked, adjusting heat as needed.

To Serve Garnish 4 cups arugula Olive oil Salt and pepper Pistachios, shelled and chopped Toss arugula in a small bowl with a light dressing of olive oil and salt and pepper to taste, and reserve for plating. To plate, place a small amount of sauce in the middle of each plate. Place a handful of arugula on each plate and arrange 5-7 gnocchi per plate. Next, place a large spoonful of couscous on each plate, and randomly place several mushrooms. Lastly, use your fingers to sprinkle the gremolata, then pistachio shavings on each dish.

26

Missoula Valley Lifestyle | April 2017

Enjoy!

About Honest Herb

H

Jennifer James graduated from Matthew Kenney Culinary in Los Angeles and brought her education home to Missoula, where she is sharing the bene-

onest Herb is committed to supporting

fits of healthy healing plant-based food with others

healthier communities by being a catalyst

as the owner/chef of Honest Herb. Her passion for

for positive change by offering high-quality, nutri-

raw and vegan food grew, in part, as she began

tious, organic and local non-sprayed cooked and

sharing recipes and dishes through social media.

raw plant-based food to the Missoula area. Their

Follow her on Instagram @RawMissoulaMomma

food is sustainably and ethically sourced and pre-

or email her at Jennifer@HonestHerb.net.

pared with care and awareness, offering dishes

Executive chef Guinevere Aide has studied

that speak to all diet types and lifestyles while

culinary arts and worked in kitchens around

providing a wide variety of options for individuals

the world, including at Bangkok's Blue Elephant

with dietary restrictions and allergies.

Culinary School and The Kitchen in the Castle Cookery of Dublin. It is her seasoned talent and

HonestHerb.net

extensive experience that are reflected in the

406.493.9979

mindful and compassionate approach to healthy

Instagram: @honestherbcatering

eating and living found at Honest Herb. She can

Facebook: HonestHerbMissoula

be reached at Guinevere@HonestHerb.net.

April 2017 | Missoula Valley Lifestyle

27

ARTICLE CHELSEA LYN DRAKE | PHOTOGRAPHY PAMELA DUNN-PARRISH

COUNTRY

MEETS CITY BART AND WENDY MORRIS TALK THE RURAL TRADITIONS OF OXBOW CATTLE COMPANY

P

laying the part of Missoula’s rancher is a profound role, one that

“We’ve always known we wanted to be in agriculture,” said Bart.

straddles a rather wide line between farm and city and, best of

“The stars aligned and we just took the plunge. It’s the best decision

all, bridges the gap between. And that’s exactly what Bart and Wendy

we’ve made in our lives. When we first started, we were unproven

Morris of Oxbow Cattle Company have done as our local ranchers.

and we went and talked to restaurant after restaurant; we had some

It’s not every day that the average Missoulian loads up their dogs in

successes and some failures.”

their flatbed truck, lifts a few locally cut round bales onto the back, and

It was at the downtown Farmers Market that he and Wendy were

drives off to feed his or her herd of cows when spring grass hasn’t quite

able to put a face to Oxbow Cattle Company, where family and friends

sprung, but Bart knows this story well. It’s the daily song that makes

bought their beef in good faith that it would cause a domino effect

up his lifestyle, one neither he nor his wife could do without. With their

and get the word and the beef out into our community.

roots running deep in the way of agriculture, both having grown up in

“And that’s part of [Missoula] and the people that live here,” he said. “I

rural worlds and graduated within a rural college town, it made their

don’t go knock on doors anymore—people call us and ask us for our beef.

choice of settling just beside Missoula an easy and wise one.

We have more demand than we do have beef, which is a really good prob-

“When you’re in real estate they say, ‘Location, location, location.’

lem to have. We’re really fortunate, and that’s the city of Missoula doing

That’s what makes us work, too. The city limits are right there,” said Bart,

that. It’s not just a piece of protein for them—some it may be—but the

stretching a hand toward the rolling hills on the south end of Missoula.

feeling I get from folks is that they take pride in it being a Missoula product.

“Location is a big part of a business like this. We’re as local as local gets,

The land is treated well, the animals are treated well, and it produces a

and we take pride in that and we take pride in being Missoulians.”

high-quality protein that tastes wonderful.”

Oxbow Cattle Company headquarters is set amid a sprawling dream

He added, “ This town, this community, they just embrace it.”

of valley floor—the perfect meeting point of Miller Creek and Sapphire

Missoula has yet to see the long-lasting effects of Bart and Wendy’s

ranches. The land where their cows are able to graze consists of rolling

labors on this sublime piece of land that snakes down into the Bitterroot

hills, winding Bitterroot River, surrounding trees, and endless open sky

Valley. Years from now, the soil may begin to be rich in nutrients and min-

above. It is wild as it is remote when bumping and jostling along a dirt

erals that were lacking before Oxbow Cattle Company inhabited the land.

road, and having the city of Missoula as its neighbor adds to the ranch’s charm and functionality within our community.

“One of my goals when I was working for a wildlife agency was to conserve land and make things better for the land and the animals.

Bart and Wendy’s horsemanship, cattle care, and land manage-

Well, I couldn’t do that through my jobs with the government but

ment are interweaving threads in the patchwork of their ranch, and

I sure in heck can do it with these critters here, and with the land

ultimately their duty to their animals and Montana’s pasturelands.

that’s in my care,” Bart said.

Their beef, sporting a higher price tag than commercial beef, has a

It all goes back to the circle of life and the notion that what we put

traceable history indicated by the numbers that are printed on each

in is what we get out. By sticking to the proven techniques of raising

package, referring to specific animals and their life stories.

and moving cattle by way of horses and limited machinery, the cows CONTINUED >

28

Missoula Valley Lifestyle | April 2017

April 2017 | Missoula Valley Lifestyle

29

COUNTRY MEETS CITY (CON TI N U ED)

in turn have a more peaceful life—able to graze the natural surround-

Grab the grub at these locations or visit

ings, lick salt and mineral blocks because our land currently lacks it,

OxbowCattleCo.com to order directly.

and therefore produce a high-quality protein without the antibiotics or solutions that are usually, thoughtfully, administered to combat

• Missoula Farmers Market, North Higgins at the XXXXs

stressful situations throughout their journey from farm to table. These

• Good Food Store, 1600 S. Third St. W.

cows skip most of those human interventions, being strong enough

• Orange Street Food Farm, 701 S. Orange St.

to fight sickness and maturing the way they ought to.

• Pattee Creek Market, 704 SW Higgins Ave.

Financially, there isn’t much to gain, said Bart in between laughs.

• Scotty's Table, 131 S. Higgins Ave.

It’s the lifestyle that he and his wife are after. It’s the reason why he’s

• Buttercup Market and Café, 1221 Helen Ave.

never worked harder in his life—why he’s there to keep their cows

• Rumour, 1855 Stephens Ave.

nourished in the deep freeze of winter and why they’re inspired to

• Wally & Buck, Kettlehouse Southside, 602 Myrtle St.

feed Missoula the best of the best.

30

Missoula Valley Lifestyle | April 2017

MISSOULA FAMILY YMCA

Riverbank Run 45 Years 1972

2017 of Tradition

APRIL 29, 2017 Register today at ymcamissoula.org Made possible by:

April 2017 | Missoula Valley Lifestyle

31

Financial Buzz ARTICLE PROVIDED BY RBC WEALTH

Most people know they can begin accepting Social Security

MANAGEMENT AND GARY KIEMELE

benefits as early as 62, but most don’t realize that by not waiting

SOCIAL

until their “full retirement age” of 66 to 67, they reduce their monthly

SECURITY BENEFITS TIMING IS EVERYTHING

checks by 25 to 30 percent.

In fact, according to the Social Security Administration, 73 percent of people collect their benefits early. Some do so because they fear the program won’t be around for much longer. Others are simply afraid they may pass away early. But for many, it’s not understanding the cumulative lifetime benefits they may be giving up, which can be substantial.

While it makes sense for some people to begin collecting social security benefits right at age 62, many people are leaving money on the table simply because they don’t know that their monthly benefit increases the longer they wait to retire.

If you continue to defer Social Security benefits beyond your full retirement age of 66 to 67, your monthly payments will increase 8 percent each year until they “max out” at age 70.

While age and life expectancy are important factors in your deci-

Q

uestions regarding the solvency of the U.S. Social Security

sion to retire, you must also take into account other sources of rev-

System for years have prompted many investors to assume that

enue, such as income from employment and withdrawals from your

Social Security benefits simply won’t be around when they retire.

IRA, 401(k), or other retirement accounts.

But for Baby Boomers looking to leave the workforce in the near

The many possible combinations of those various factors give

term, Social Security is still an important piece of the retirement

each person a number of different Social Security “claiming strate-

income pie. In fact, for many, it can be a much larger piece than

gies” to consider. For a married couple both of whom are age 62, for

they would have ever expected.

example, there are 81 different age combinations that could be used

The biggest challenge for Baby Boomers with respect to Social

to claim Social Security payments.

Security isn’t whether they will receive the benefit, but at what age

Finding the right strategy is a complex exercise that is often con-

they should start collecting payments. There is no one “right” answer

sidered more art than science. And figuring it out on your own can

to the question of when because everyone’s situation is different, but

be daunting. That’s where a good financial advisor who knows your

one thing is certain: Timing is everything.

financial picture and retirement goals well can be of great help.

This article is provided by RBC Wealth Management on behalf of Gary Kiemele, a Financial Advisor at RBC Wealth Management, and may not be exclusive to this publication. The information included in this article is not intended to be used as the primary basis for making investment decisions. RBC Wealth Management does not endorse this organization or publication. Consult your investment professional for additional information and guidance.

RBC Wealth Management, a division of RBC Capital Markets, LLC, Member NYSE/FINRA/SIPC.

Get your finances in shape Your fiscal health is just as important as your physical health.

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Water & Woods

More than

ARTICLE NICHOLAS LITTMAN PHOTOGRAPHY JESS MCGLOTHLIN

Catching Fish FLY-FISHING WITH KYNSLEE SCOTT

L

ast year KynsLee Scott wanted to organize a Women’s Fly Fishing Night at Blackfoot River Outfitters. She approached her boss,

longtime outfitter and fly shop owner John Herzer, with the idea. Over the last decade John had noticed more women walking into his fly shop and saw the event as a great opportunity to galvanize this inter-

est. He gave KynsLee the go-ahead but recalled thinking that there “might be 20 women who would show up.”

As a guide for 25 years, John knew firsthand how male-centric the fly fishing world could be. John’s business partner is his wife, Terri Raugland. Terri was one of the earliest female guides in the area—not an easy task in a macho sport. John remembers that especially in their early years, he and Raugland would travel to sports shows to reach out to prospective clients and would have photos out on the table, including pictures of Raugland smiling and holding a large native westslope cutthroat trout. More times than not, someone would stop at the table, look at the picture, look up at Terri, look at the picture, and ask: “Did you catch that?”

To which Terri would respond, “No, my husband let me hold it.”

By 2016, thanks to groundbreaking women such as Terri and their protégés such as KynsLee, far more women were taking to the rivers with fly rods. Nonetheless, if John was surprised when KynsLee said there were 80 women signed up for the event, he was flabbergasted when 350 showed up to the shop that day.

KynsLee remembered that night fondly as “the proudest moment of my career.” She knew that women were tired of learning how to fly fish from their boyfriends and husbands: “They wanted to learn from women,” KynsLee said, “and they wanted to learn hands-on.”

From a young age fish and rivers and thin nine-foot rods have coursed through KynsLee like blood flows through most of us—fast and constant. When she was 9 years old, she watched her dad reel in a record Pacific Blue Marlin in Hawaii and became hooked on fishing. Growing up in Helena, KynsLee fished Montana’s wild and scenic rivers and began teaching fishing in the summers while attending the University of Montana. However, it wasn’t until she walked into Blackfoot River Outfitters six years ago that her career as a fly fishing guide took off.

34

Missoula Valley Lifestyle | April 2017

Fishing on the Clark Fork, 2016

It was under John’s tutelage that KynsLee learned that “guiding is much more than just catching fish.”

“Anybody can be a good guide when the fishing is good,” Herzer explained. “But what people get out of the day goes above and beyond the fishing. It’s all about building relationships.

“Sometimes you need to be a psychologist, a marriage counselor, a family counselor. You need to be able to discern what the client’s desires are right away. You can never be down—ever.”

Over her years working in the shop and on the river, KynsLee has developed an attunement of how to build these relationships with clients and leave them with some knowledge of the riverine ecosystems they’re passing through. KynsLee believes that as people learn about everything the fish depend on for their survival they begin to care more about conserving the resource. Conservation has become one of Kynslee’s greatest passions: “I would argue that guides are the greatest conservationists on the river. Guides aren’t in it to make a ton of money; they’re in it for love of it. And our river systems need love.”

To get more people caring for our rivers KynsLee would like to get more people out on the river fly fishing, but to accomplish that she needs to break down a major preconception of the sport: the connotation of fly fishing as an expensive, elitist sport.

“It’s really not expensive. You can start with some cheap gear, and then over time you can invest,” she said. “It’s like if you get into mountain biking, you can start with a really basic bike and if you like it, eventually you can get a nicer bike.”

KynsLee recently moved to Ellensburg, Washington,

Down the Hatch For the last four years Missoula has had the privilege of hosting a very unique event.

to take the next step in her guiding career: fishing for

“I could name six other Western cities that would pay

steelhead. Already, she misses the friendliness she had

Orvis to put on this event,” longtime outfitter and fly shop

become accustomed to on Western Montana rivers. In

owner John Herzer said. “But Missoula is the epicenter of

many ways, she’s starting from scratch: It’s hard to find any

some amazing fishing.”

women who guide steelhead fishing, thus people seem to

Every year, Orvis has brought their signature fly fishing event,

be “less welcoming” to her presence. But KynsLee—with

Down the Hatch, back to Missoula. The festival features casting

a beaming smile and upbeat attitude—is always up to the

lessons, music from Tom Catmull and Milltown Dam, Big Sky

challenge of making fly fishing more welcoming to every-

beer, and a Guide Olympics in which some of the best fly fishing

one. Once she’s finished her work in Washington, she’s

guides from around the country compete. The evening features

promised she’ll return to the rivers—the Blackfoot, the

the screening of Orvis’ International Fly Fishing Film Festival.

Bitterroot, the Clark Fork—that she calls home.

Each year all the proceeds from the film festival go to benefit a local conservation project. This year, the

Photo by Austin Trayser

WestSlope Chapter of Trout Unlimited will use the funds to install modern fish screens on Rattlesnake Creek to prevent hundreds of fish from getting entrapped.

Not only does Down the Hatch get you riled up to break out the rod and reel, it also serves as an invaluable rendezvous and knowledge exchange for guides from all over the country.

Since it is an event that Orvis usually moves to different host city each year, Herzer hopes the Missoula public will take full advantage of it while it lasts.

The free festivities at Caras Park run from noon to 6:30 p.m. on Saturday, April 29. The Wilma will host the film festival at 7 p.m. Tickets must be purchased in advance.

April 2017 | Missoula Valley Lifestyle

35

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Missoula Valley Lifestyle | April 2017

HoppersCreations.com

The Diane Beck Team

Lifestyle Calendar

April

APRIL 9 STRING ORCHESTRA OF THE ROCKIES: COMPOSERS SHOWCASE UM MUSIC RECITAL HALL The acclaimed String Orchestra of the Rockies continues its season with the world premiere of Big Sky Music by Tom Morrison. For tickets and more information, visit SORMT.org.

TUESDAYS

APRIL 13

ROCKY MOUNTAINAIRES MEN'S

'HEARTLAND' AND INTIMATE WEST:

BARBERSHOP CHORUS:

WOMEN ARTISTS IN MONTANA

WEEKLY REHEARSALS

MONTANA MUSEUM OF ART AND CULTURE

RIVER VALLEY CHURCH

The Montana Museum of Art and Culture presents the film Heartland in

Weekly rehearsals of the Rocky Mountain-

conjunction with Intimate West: Women Artists in Montana, 1880-1944, an

aires Men's Barbershop Chorus are Tuesdays,

exhibition that focuses on pioneering women artists who arrived in the late

and men of any age who can hear a sound

19th and early 20th centuries and contributed to the aesthetic and cultural

and match pitch are invited to come. Reading

milieu of the state. The film's executive producer Annick Smith and writer/

music is helpful but not required. The group

co-producer Beth Ferris will be available for a Q&A after the film. Free and

sings everything from old-style barbershop to

open to the public. Visit UMT.edu/montanamuseum.

50's crooners to Beatles and the Beach Boys.

Call Tom at 406.253.2811 for more information.

APRIL 5, 12, 25 BROWN BAG LECTURE SERIES AT UM UNIVERSITY OF MONTANA Join the community for the Mansfield Center's Brown Bag Lecture Se-

APRIL 15

ries: April 5, UC Room 330: "Christian Experience in 19th Century Ja-

FREE DAY AT THE MISSOULA INSECTARIUM

pan: A Contemporary American Perspective"; April 12, Davidson Honors

MISSOULA INSECTARIUM

College Room 119: "Introduction to Korean Culture and Hallyu (Korean

Come explore the Missoula Insectarium free of charge all day on

Wave)"; and April 25, UC Room 326, "The Montana-Japan Connection:

April 15. They will be open from 10 a.m. to 5 p.m. with a predator

Reflections on the KAKEHASHI Project." Visit UMT.edu/mansfield for

feeding at 1 and 2:30 p.m. Visit MissoulaButterflyHouse.org for

times and additional information.

more information and events.

APRIL 7-9, 12-16

APRIL 18

'EASTER ALIVE' PASSION PLAY

LATIN DANCE SAMPLER

CHRISTIAN LIFE CENTER

DOWNTOWN DANCE COLLECTIVE

Join the Christian Life Center for its annual production of the passion play.

This class is an ongoing exploration of all things latin dance from salsa to

Each year, there is a new script. While always telling the events of the pas-

samba to merengue and mambo. Come ready to explore and DANCE! All

sion, death and resurrection of Jesus, they will also tell the story or stories

levels are welcome. Visit DDCMontana.com for more information.

of other biblical characters whose lives were affected by Jesus. Seating is on a first-come, first-served basis. The church is located at 3801 S. Russell

APRIL 21-22

St. Free babysitting is available. Visit MissoulaChurch.com.

MISSOULA ART PARK OPENING EXHIBITION WEEKEND:

APRIL 8

'BY THE BIKE' MISSOULA ART PARK

HEALTHY KIDS DAY

Friday, April 21 is the first day to view the Missoula Art Museum's

YMCA MISSOULA

inaugural exhibition, "By the Bike," in the Missoula Art Park. The ded-

Celebrate fitness and healthy liv-

ication and artist reception will be from 4:30 to 7:30 p.m. Artists Ann

ing with the Missoula Y! This free

Appleby and Kim Reineking, Whitney Ford-Terry, Keith Goodhart,

event includes family-friendly ac-

Jeremy Hatch, and Patrick Zentz have each created artwork that

tivities, community partnerships,

incorporates or responds to the bicycle physically, conceptually, or

and more. Plus, it's the last day to

abstractly in honor of MAM’s partnership with Adventure Cycling. On

receive summer camp registration discounts when you sign up for

Saturday, join the artists at noon for an engaging Earth Day conver-

5+ camps! Visit YMCAMissoula.org for more information.

sation. Visit MissoulaArtMuseum.org.

38

Missoula Valley Lifestyle | April 2017

CONTINUED >

Dustyn Tucker

Tucker Lawn and Maintenance.

10565 George Cates Blvd.

Missoula, Mt. 59808

Now is the time to start thinking about your Spring Cleaning! Give Tucker Lawn and Maintenance a call for all your weekly lawn and maintenances need.

Also with our referral program, any friend, neighbor or family member you refer to sign up for our Weekly Lawn Maintenance service, you will receive 1 FREE lawn mowing.

We greatly appreciate your business! Call (406) 544-5438 and talk with the local owner.

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ricksautobodymissoula.com April 2017 | Missoula Valley Lifestyle

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Lifestyle Calendar

(CON TI N UED)

APRIL 22 APPLESEED RIFLE SHOOT DEER CREEK SHOOTING CENTER Project Appleseed teaches rifle marksmanship and early American heritage to people of all skill levels. The organization is hosting an intensive weekend program shot from three positions at 25 meters, but with targets scaled to simulated shooting at 100, 200, 300 and 400 yards. Shoot is centerfire or rimfire. Learn the six steps to firing a shot, natural point of aim, steady hold factors, and much more. Beginner shooters are welcome, and loaner .22 rifles are available. Visit AppleseedInfo.org or WMFGA.org for more.

APRIL 22 GLOBAL GAUNTLET 2017 DOUBLETREE HOTEL - EDGEWATER

You have a choice in who treats your oral surgical concerns. Choose Oral Surgical Associates, Missoula’s most trusted and established Oral Surgeons.

Oral Surgical Associates Practice Limited To Oral and Maxillofacial Surgery

Round up some friends and co-workers and come support the Montana World Affairs Council while you test your knowledge of current events, history, languages, global customs, international cuisine, and more at the organization's 2017 Global Gauntlet. Trivia questions, with multiple choice answers, will vary in difficulty. There will be a casual dinner, live auction, and prizes. Missoula Symphony music director Darko Butorac will be the master of ceremonies. Visit MontanaWorldAffairs.org to register.

APRIL 29 WILDLIFE EXTRAVAGANZA MONTANA NATURAL HISTORY CENTER A free family-friendly event full of fun activities and live animals to promote and inspire wildlife stewardship in the Missoula community.

Visit MontanaNaturalist.org for more.

Eugene F. Morris, D.D.S., O.M.F.S. Armando A. Gama, D.D.S., Diplomate

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APRIL 29 & 30 FOUR SEASONS

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DENNISON THEATRE The Missoula Symphony Orchestra and its music director Darko Butorac present Antonio Vivaldi's "The Four Seasons" and Igor Stravinsky's "The Rite of Spring" with special guest violin soloist Sandy Cameron. Get tickets at MissoulaSymphony.org.

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Missoula Valley Lifestyle | April 2017

PROUD SUPPORTER OF GRIZZLY ATHLETICS

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April 2017 | Missoula Valley Lifestyle

41

Parting Thoughts

W

thank you, Farmer

ARTICLE NICHOLAS LITTMAN PHOTOGRAPHY PAMELA DUNN-PARRISH

hen daffodils steal from their bulbs and the days become longer than the nights, I begin to dream of bountiful food—

the crisp sweetness of peas, the moisture of lettuce, the fullness of tomatoes—all the vegetables that the warming soil and the abundant sunshine will grow. But each year, as I plan my summer garden, I confront the same hard truth: I will not be able to grow all the food I will need this year. Though I will work hard to grow more than last year, I know that to grow and preserve 365 days of food in a harsh northern climate, even for two people, approaches a full-time job.

And although growing food in fields to put on our dinner tables is a fundamental human action done by hundreds of millions of people around the world as a necessity every day, it is something many of us are able to take for granted: We can buy fresh, nutritious food at anytime of year. This alone is a fundamental privilege and one that is only made possible by the tireless, back-breaking work of the farmer.

“To be interested in food but not in food production is clearly absurd,” lifelong farmer and sage cultural critic Wendell Berry has said and indeed the two must go together—food cannot yet be imagined into being as it is on the Lost Boys banquet tables in Peter Pan. Every ingredient of every sumptuous meal—vegetable and animal alike—has been grown from the soil. Living in Missoula, I am fortunate enough to know many of the people who grow my food. Some are the farmers I visit on many Saturdays from May through October at the Clark Fork Farmers Market. Others are friends who run Community Supported Agriculture (CSA) farms that provide families with wholesome veggies throughout the summer. All of them have one thing in common: They do not make much money from farming.

Farming is far from a profitable venture, especially in its non-industrial, unsubsi-

Henry David Thoreau once said:

"Farmers are respectable and interesting to me in proportion as they are poor.”

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Missoula Valley Lifestyle | April 2017

dized form. And yet, despite the poor pay, farmers are among the most hardworking bunch of people I know. Why do they spend all the hours of the day planning, weeding, watering, and harvesting a crop that will soon disappear into our bellies for a meager price? Most local farmers I’ve talked to cite three main reasons: 1. They believe the health of a community lies in the wholesomeness of its food; a community eating homegrown, nontoxic food will be physically, mentally, and spiritually stronger.

2. They believe that the growing, selling, sharing, cooking, and eating of food has the ability to draw together and foster this strong and healthy community.

3. They love the act of growing, of using their labor and the sun’s rays and the aquifer’s water and the soil’s nutrients to produce essential nourishment for all of us.

Each year without fail, the farmers around Missoula and Montana not only grow the food that feeds us, but steward the health of the soil so that it will keep providing for us. We who eat their food are indebted to their hard, humble work. The subtext to the now common green “Know your farmer” bumper sticker should read: “Thank you, farmer.” They are always deserving of it.

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