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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".

Wolverines: Wild Weasels Of The Alpine

Sep 15, 2020
Wolverine
Andrew Gainer (CC-BY-NC-2)

A small dark blur upslope materialized into a loping wolverine, coming straight toward us! Afraid this wolverine wanted to share our lunch, we left our backpacks where they lay, and hurried out of its path.

Allie Malis, American Airlines Flight Attendant and Government Relations Representative for the Association of Professional Flight Attendants.
Courtesy

We are now more than 7 months into the COVID-19 pandemic and perhaps no industry has been more disrupted than transportation. Global air travel is down 85% from this time last year. Air carriers are set to lose more than $84B this fiscal year. NYC subway traffic is down 75% and more than 4,000 transport workers have contracted COVID-19 with more than 130 deaths reported.

The thoughts on everyone’s mind are, “when will it be safe to travel again?” and “will business travel ever be the same?” 

skeeze-Pixabay

Food Guy Greg Patent writes: "I’ve been pizza crazy lately, and I want to share with you a terrific, authentic recipe for Neapolitan Pizza dough, created by Johnny (Gianni) Di Francesco. I happened across a YouTube video of him, and he has so much to say and demonstrate, you just must have a look. But before we do, I want to tell you about this terrific pizza dough."

Lichens are a combination of fungi and algae living together in a symbiotic relationship. In this symbiosis, the fungi and algae benefit from each other. This evolutionary adaptation allows lichens to grow in some incredibly harsh environments: in deserts and in the Arctic, on barren tundra and on bare rock. Lichens grow in such rugged environments that some early naturalists thought they existed on nothing but air and sunlight.

spinach
Free Photos - Pixabay

“It’s just that we still have so much of it," said Dorothy Patent about the leafy bunches of spinach filling the fridge a week after Greg's most recent farmers market foray.  So Greg got busy with spinach, ham, mustard, macaroni - and one skillet. The results are below.

This excerpt is from the StoryCorps Montana Virtual Tour. It was recorded in June of 2020.

Joshua Slotnik asks his friend Philip Burgess about his experience growing up on a farm in rural Montana. Philip talks about joining the military during the Vietnam War in pursuit of freedom.

This excerpt is from the StoryCorps Montana Virtual Tour. It was recorded in June of 2020.

Spouses Samuel Keith Harworth and Valerie Joyce Kurth talk about meeting each other and moving to Helena, Montana together. They share thoughts and memories so far of experiencing the COVID-19 pandemic together, and talk about where they currently are in the process of adopting their daughter, Weiwei, from China.

This excerpt is from the StoryCorps Montana Virtual Tour. It was recorded in June of 2020. 

Sarah McMillan and her mother, Hannah Vinje center their conversation around the concept of home as they explore the different places they have lived as a family, ways they have both fought for conservation of the environment, and how they have cultivated home in their physical and mental spaces.

Ceanothus: Life From The Kiss Of Fire

Sep 1, 2020
Ceanothus velutinus, a plant with more common names than zip codes in California.
Walter Siegmund (CC-BY-SA-3)

Thirty-plus years ago when I was studying wildlife management at Oregon State University, we learned that Ceanothus was a highly preferred forage plant for deer and elk during the winter. I knew that Ceanothus was the genus name of a large group of western shrubs and I even knew enough to recognize a few of the individual species back then.

The 'Food Guys' Really, Really Like Pie

Aug 31, 2020
LaurindaMary (Pixabay)

Food Guys Jon and Greg take Karen Oberlin's recording of the Renee Rosnes & David Hadju song "I Like Pie" as their jumping-off point to discuss huckleberry pie and under what limited circumstances Greg allows ice cream to be served anywhere near his. To make huckleberry pie, he thickens 1.75 pounds of fresh or frozen huckleberries with crystal tapioca inside this pie crust.

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