Sautéed Salmon with Cauliflower Cream, Roasted Brussels Sprouts, Hazelnut-Sage Butter, and Fried Capers
Fancy food doesn’t have to be challenging
Steven De Bruyn
September 30, 2026
Issue 30 Fall 2026
Reaping the Tomato Harvest
There’s nothing quite like that first ripe tomato in the garden.
Jeanne Allgood Gaisford
September 30, 2026
Kefir Through The Ages
Treasured as a divine key to strength, health, and longevity
Nancy Tanner and Piper Meuwissen
September 30, 2026
The Truffle Innovation: Black Boar
How a Bozeman Company Is Shaping a Culinary Ingredient
Devon Ball
September 30, 2026
A Family Affair: La Châtelaine Chocolat Co.
Passing the Torch—and the Truffles—at Bozeman’s La Châtelaine
Molly Kordares
September 30, 2026
Sweet Connections: Bozeman Resident Taps Neighborhood Trees for Syrup
Making syrup was one of my favorite parts of the year.
Ali Moxley
September 30, 2026
It’s the Dirt: Regenerative Agriculture
Inside a Movement to Restore the Soil— and the Future of Farming
Tori Pintar
September 30, 2026
Close to the Ground: NCAT and Butte Community Farm
50 Years of Practical Assistance, Growing in Butte’s Backyard
Sophie Brett Tsairis
September 30, 2026
A James Beard Experience
These awards celebrate excellence in the culinary industry nationwide.
Bert Bala
September 30, 2026
Gathering: Fall Harvest
You cared for the soil and the plants; now they are returning the favor.
Devon Ball
September 30, 2026
Within View: Bodhi Farms
Reconnect with the simple pleasures of good food, relaxation, and wellness
Alyssa Freese
September 30, 2026