Montana Public Radio

food

At a ranch house in rural Montana, Rick White peels the bun off Arby's new venison sandwich.

"It looks like deer," he says. "Venison."

His dog, Finn, stares at the sandwich and whines.

"It's a gray meat," he says. "It doesn't look like a ground patty. It looks more like McDonald's style, but thicker."

Like a lot of people in Montana, White is a lifelong deer hunter. And he's just the kind of person Arby's wants eating their new venison and elk steak sandwiches.

A hunting and conservation group is criticizing the fast food chain Arby’s for offering a new elk sandwich. The Montana Wildlife Federation sent a letter asking the company not to sell the sandwich, which will be available starting on October 21 at the Arby’s in Billings, as well as two other locations in Wyoming and Colorado.

Recipe: Provençal Garlic Soup

Oct 1, 2017
Stu Spivak (CC-BY-2.0)

In an episode of "The French Chef" tv series titled,  "Steak Dinner For Four in Half an Hour," Julia Child introduced young Food Guy Greg Patent to a deceptively simple recipe for Aigo bouido, Provençal garlic soup. When Other Food Guy Jon Jackson encountered the same recipe in one of Child's cookbooks, he was taken aback by the first ingredient. "Two HEADS of garlic?!"

Yes, indeed. This sweet and delicious soup features two heads of garlic, fresh herbs, cloves, three egg yolks and olive oil.

Can Do: How Edible Crickets Fuel This Montana Business

Sep 29, 2017
Cricket Cookie.
Courtesy Cowboy Cricket Farms

"It was during the time of the bug buffet at MSU. I was seeing all these people there having fun trying these insects, they were eating them. So went home and I said, 'James, I want to start a cricket farm,'" says Kathy Rolin. Kathy and her husband James founded Cowboy Cricket Farms.

Kathy and James Rolin join host Arnie Sherman to share lessons learned while building their edible cricket business in Belgrade, Montana, in this episode of "Can Do: Lessons From Savvy Montana Entrepreneurs."

Bart Riley cuts beef tenderloin fillets at Riley Meats
Walter Hinick, The Montana Standard

Last week the Montana Standard published a special report detailing how a government agency has been harassing small meat processors in Butte and around the state.

MTPR's Nora Saks spoke with David McCumber, the editor of the paper, who also wrote the report.

Pasticceria Cucchi dal 1936 (CC-BY-2.0)

Julia della Croce, who blogs authoritatively about Italian food, first tried the dense, sweet bisciola (pronounced "bee-shee-OH-la") in Italy's Valtellina Valley. Known as biscieùla, pan di fich (“fig bread”), panun, or panettone valtellinese, it's denser than the brioche-like pannetone you'd find in Milan.

Recipe: Cherry Clafouti

Jul 30, 2017
Flicker user, Jessica Spengler. (CC-BY-2.0)

It's Flathead cherry season in Montana, and the Food Guys are on a cherry clafouti kick.  "If you have access to Flathead cherries, now is one of those moments in your year that will only last a few weeks," urges Food Guy, Jon Jackson. Clafouti, the simple French dessert, features a custard base topped with fresh cherries and it's perfect for late July and early August.

'The Food Guys' Recommend A Sugar Substitute

Feb 24, 2017
Edgar 181

The Food Guys discus the sugar alcohol, erythritol, which is virtually calorie-free and doesn't cause as large a blood sugar spike as sucrose or high-fructose corn syrup.

Last spring, Barnes took home the gold in a national culinary competition.  The 23-year-old is now setting her sights on another big win: This time at the American Culinary Federation’s Student Chef of the Year competition.
Mike Albans

Katie Barnes is a big deal at the Missoula College culinary arts program. Her cooking skills have earned her national recognition.

Those who know her say Barnes is, without doubt, going places in the industry. But just over two years ago her professional future was anything but certain.

Two volunteers at Our Savior’s Lutheran Church in Bonner, Montana roll out lefse dough.
Rachel Cramer

Food can be a powerful connection to the people and places of our past, and help define who we are today. We may not dress like our ancestors or speak the same language, but some food traditions remain strong, especially around the holidays. But why is this?

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