Montana Public Radio

food

Raising Chickens Locally: The Future Of Agriculture?

May 28, 2018

As the nutritional quality of food declines and monoculture agriculture grows, many Americans have few options for healthy, locally grown food. Main Street Project aims to change that.

Cutting Out Added Sugar? Try Substituting This Fruit

May 15, 2018
Pixabay

Looking to cut down your processed sugar intake? Greg and Jon recommend using dates, a naturally sweet fruit that originates from the Middle East.

In this episode of "The Food Guys," Jon and Greg delve into one of health culture's favorite sweeteners: dates. These small, juicy fruits have a wealth of health benefits and work perfectly as a sugar substitute.

Improvised Catalan Beef Stew, Inspired By Julia Child

Apr 29, 2018
Catalán-style beef stew.
Flickr user, Anna Lynn Martino (CC-BY-NC-2)

Beef stew with rice, onions, bacon, tomatoes and cheese: that's the basis for Julia Child's recipe for "Boeuf À La Catalane," or Catalan Beef Stew. It became the jumping-off point for an adaptation by Greg one night as he improvised on this "hearty dish from the Spanish Mediterranean corner of France," with "a green salad, French bread, and a strong, young red wine" the recommended accompaniment.

Cook And Baker's Two-Pot, Four-Course Meal

Apr 1, 2018

Cook and Baker share one weird trick to keep your teeth white no matter how much coffee you drink. Plus, a recipe for homemade Peeps just in time for Easter. And if you thought Pop Rocks were only for kids, think again. MTPR's Cook and Baker (filling in for The Food Guys) walk you through a DIY, seasonal, 'artisanal,' four-course meal. Listen in now, on the Food Guys.

Do Artificial Sweeteners Induce Glucose Intolerance?

Mar 19, 2018
Sugar dish.
Flickr user, Steve Snodgrass (CC-BY-2)

Jon and Greg discuss a November 2014 online column by Ari LeVaux, "Irony Alert: Artificial Sweeteners Make You Fat." LeVaux's piece examines recent findings, published in Nature, that mice who were fed artificial sweeteners in their water developed glucose intolerance.

How To Make Pie Crust, The Baking Wizard Way

Mar 4, 2018

Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

Recipe: Pizza Dough

Feb 18, 2018
Flickr user, Nicola. (CC-BY-2.0)

"There's something that goes on with refrigeration and pizza dough," observes Jon Jackson, one of the Food Guys. Other Food Guy Greg Patent agrees and gives this phenomenon a name: it's cold fermentation, and you can take advantage of it when you make pizza dough or sourdough bread. After you've kneaded the dough, stash it in the fridge to give it additional time to ferment.

A team of volunteers rallied to get thousands of pounds of potatoes and bread to Heart Butte after a severe storm stranded the community on New Year's Day.
Courtesy Kathryn Hayes

Hunger is a chronic problem for many families on the Blackfeet Reservation. Grocery stores are few and far between, and the poverty rate is around 40 percent.

Like in any rural area, fresh food especially is expensive. It takes a lot of hours in the car or on the phone to access public assistance programs. But when a severe winter storm blew in around New Year's Eve, the chronic hunger issue became an acute crisis.

Sweet Potato Sprouting
robot_zombie_monkey (CC-BY-NC-2)

Hi!  I’m Dr. Jamison Starbuck, a naturopathic family physician.  I’m here today with health tips for kids about: sweet potatoes.

The inspiration for this story comes from an organic sweet potato named Steady. When this sweet potato came home from the store, it was just a sweet potato.  It lay on our kitchen counter top for the longest time.  Most days I would look at it and think ‘I should bake that sweet potato tonight’.  But somehow, the time never came.  Finally I named the sweet potato Steady because it just lay there day after day and never changed. Until one day it did. Steady started to sprout.

Olga Kreimer

In Missoula, a new roving supper club is showcasing the culinary talent of refugees and offering a chance for locals to eat the world without leaving town. It’s called “United We Eat,” and it’s organized by Soft Landing Missoula, a non-profit that helps integrate refugees into the community. 

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