Montana Public Radio

Arts & Culture

Bill Harley Online Concerts

Get Your Tickets Now

Author interviews, food, natural history, poetry, and more from "The Write Question", "The Food Guys", "Field Notes", "Home Ground Radio", "Front Row Center", and "Reflections West".

Even in the best of times figuring out the right formula for managing your personal or business finances is a challenge. Now with the dual whammy of  COVID-19 and an associated economic recession, it is even more complicated. What mistakes are crucial to avoid? When is the right time to really hunker down?  Where can you cut spending and where should you invest?

Learn more now on this episode of Can Do.

Maureen Lonergan, Director of Global Training and Certification for Amazon Web Services, or AWS.
courtesy

What are the skills major tech companies are looking for in their workforce? What do businesses get for their investment in employee training? What type of workforce are we imagining for our economy a decade from now?

Learn more now with Can Do.

The COVID-19 pandemic and associated economic recession are casting differently-sized shadows across the United States. In Montana, unemployment has been high but never above the national average. Until early October 2020, the COVID infection rate remained comparatively low. 

One surprising effect has been the growing migration to the state, in particular to Missoula and Bozeman, from other parts of the U.S.

Mirabelle plums
hansbenn - Pixabay

Food Guy Jon Jackson has always resented the annual litter of bland little yellow plums on his lawn, a gift from a tree at the top of his driveway. But one Food Guy's trash, it seems, is every Parisian's treasure: these are Mirabelle plums, the coveted stuff of subtle, tangy autumn plum jam.

Jim 4C4 - Pixabay

This summer, while watching white-crowned sparrows, pine siskins and Cassin's finches feeding on the sunflower seeds we’d scattered on the rail of the cabin porch, I had the experience of a black-capped chickadee eating out of my hand as I sat, statue-like, palm out, lifted and flat.

Dr. Michael Horowitz is the founding president of TCS Education System.
courtesy

What has been the real impact of COVID-19 on higher education? How will education adapt to the pandemic and the related recession? And can U.S. colleges and universities produce the skilled workforce that industries require? Learn more now with Can Do.

'The Food Guys' Rap About Confit

Sep 27, 2020
Flickr user, Alpha (CC-BY-2.0)

Cook pork or waterfowl at very low temperature for a long time in fat, and you've got confit, or preserved meat. It's an old specialty of southwest France, where goose, duck or pork confit is often served as part of cassoulet. Food Guys Jon and Greg explain why a cooked goose enveloped in a bed of its own fat is not alarming, but delicious.

Helen L. Rietz

Artist Helen L. Rietz is one of the more unique and recognizable artists in Montana. Working exclusively in the notoriously unforgiving medium of watercolor, her abandoned subjects are juxtaposed with the natural beauty of the Montana landscapes surrounding them. Her 33 piece exhibit entitled "Bypassed," recently opened in the Holter Museum in Helena Montana

Listen to Rietz's interview with MTPR's Tom Berich now.

The Ungulate Mating Calendar Demands Tight Timing

Sep 22, 2020
Skeeze - Pixabay

I've seen white-tailed does and fawns in my yard all spring and summer. But just last week I saw two bucks. Why would bucks show up now, when it seemed that only does and fawns lived in the area? Well, if spring is for the birds, then fall would have to be the season for ungulates.

Some Meals Just Taste Better The Next Day

Sep 20, 2020
Gilmar Koizumi-Pixabay

Food Guy Jon Jackson recalls the words of cauldron-stirring neighbor Mrs. Minervini, as she prepared for the weekly invasion of an army of neighborhood children: "When you're cooking that marinara sauce, you've got to turn it off at some point and let it sit for awhile. Then you can go on and finish it off before the people come. You want to serve it hot, but it's no good cooking it right straight through."

Pages