Nisbet’s most recent project, The Dreamer and the Doctor, traces the unlikely adventures of late 19th-century plant lover John Leiberg and his physician wife Carrie around the Intermountain West and beyond. Idaho author Kim Barnes says that “Jack Nisbet continues to educate, entertain, and mesmerize with this meticulously written and researched story of two people-of-destiny whose intelligence and passion transformed our awareness and understanding of the Northwest.”
Second Set Bistro: Born From A Phish Song, Steeped In Music
Combine a lifelong passion for food and improvisational music in just the right balance, and voilà, you serve up Second Set Bistro. Established in 2019, the Missoula, Montana restaurant is inspired by the creative improvisation of the second set of a music performance.
Sugar Inflation In Recipes Has 'The Food Guys' Cutting Back
Food Guy, home baker and sugar-slasher Jon Jackson muses about why, when it comes to baking, so many recipes call for so much of the sweet stuff. "I wonder if there wasn't a little bit of mission creep when sugar began to get very inexpensive, after World War Two." Food Guy Greg Patent recommends reducing the sugar in any given recipe by 1/4. If the taste and texture don't suffer, then next time, reduce it by another 1/4.
Many animals are able to survive the freezing cold temperatures of a Montana winter by making use of that place between the snow and the ground called the subnivean layer. This layer is created because snow is such a good insulator, holding in warm air heated by the earth, and keeping out cold air.
Jonathan Fetter-Vorm is a rarity in Montana. A former craftsman turned graphic novelist, Fetter-Vorm succeeds at both the written word and visual art. With stunning depth and attention to the nuances behind spaceflight, Fetter-Vorm takes on Apollo 11 in “Moonbound.” This conversation covers Fetter-Vorm’s own relationship to space, as well as the process of writing, revision, and the amazing discoveries made while researching for the book. Join us for a unique behind-the-scenes look at an artist at work.
Sponges: These Aquatic Oddities Are At Home In Montana
Although many people associate these stone-like animals with the crystalline waters of the tropics, several species of sponges do occur in lakes and ponds across North America, including those of western Montana.
Cassoulet: Is It A Magnum Opus, Or An EZ Bean Casserole?
"Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba." - Julia Child
"100 Days" Of The Rwandan Genocide With Juliane Okot Bitek
100 Days is a collection of poems that ask us to consider the 20th anniversary of the 1994 Rwanda Genocide. In 100 poems, written in 100 days during the summer of 2014, Okot Bitek grapples with how language, nature, music, memory and voice can betray, and still offer solace in poetic form.
I grew up in Missoula with the sound of Rattlesnake Creek pouring bedtime stories into my room, its chanting waters carrying me away to peace-filled dreams. When I was younger, my brother, our two neighbors and I used to build dams in the creek when summer warmth slowed the waters. At ages 10 and 12 we considered ourselves the best in the field, and this was reflected in our job titles: log expert, rock expert, and rescue expert.
Food Guy Greg Patent has begun baking with vanillin, a synthetic version of the major compound in vanilla. Why? Because the cost of pure vanilla extract peaked in 2018 above $30.00 per 16-ounce bottle. If you're making custards, sauces or ice cream, Greg says, stick with pure vanilla extract (extracted from from the vanilla pod with alcohol). It'll give you the benefit of the plant's full range of flavors. But most of the subtle aromatic compounds in vanilla just volatilize in the baking process, so when you bake, you might as well save some dough on vanillin.