Root Vegetable Ideas That'll Butter Your Parsnips ("The Food Guys," February 1, 2015 and February 17, 2019)
The Food Guys, Jon and Greg, remain undaunted champions of parsnips, a vegetable that suffers from its resemblance to an anemic carrot. Jon reminisces about the sweet and flavorful parsnips his gardener father kept buried in a box of soil in the root cellar. "Their taste approached the mythic sweetness of mature parsnips left in the ground all winter."
In the summer of 1955, sixteen-year-old Tommy Cadigan finds himself helpless in the face of desire, especially when the man that wears the face is his high school swimming coach, a young Korean War veteran who is still recovering from receiving a “blue ticket” discharging him from the military because of his homosexuality. Unsure if his infatuation is returned, Tommy distracts himself with the attention of a local bully, who hustles older men at night besides a decrepit zoo in Boise’s park. Tommy soon finds himself in the midst of a scandal that threatens to ignite the entire town…and his life will never be the same.
The Virtues Of Bone Broth: What's Old Is New Again ("The Food Guys," July 12 and 16, 2015 and February 10, 2019)
Among a certain group of food lovers, bone broth is enjoying its moment of hip, but as Food Guys Jon Jackson and Greg Patent point out, slow-cooked, mineral-rich meat stock never went out of style. 19th-century cookbooks always included a section in the back for food as medicine, with recipes for chicken soup and 'beef tea.'
Will Price’s motivation for founding Bozeman, Montana-based Next Frontier Capital in 2015 is deep-seated: he’s a member of an extended Montana family, and like many, work early in his career sent him far away from the state. By giving tech start-ups the capital they need to stay and create jobs for the next generation of Montanans, Price’s goal is nothing short of a reversal of the Treasure State’s historic brain-drain.