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A “meadup” can be made in Columbus at the Bearded Viking Mead Company. Traveling off Highway 90 to skirt the downtown, nicknamed “Sheep Dip,” and over the railroad tracks and across the Yellowstone River is a Quonset hut where the ancient beverage, mead, is made. Here, CEO and founder JT “Viko” Robertson crafts an ancient form of wine made with honey instead of grapes.

On this episode of Field Days, Shane Strecker of Strecker Farms in Bighorn discovers his barley crop mosses the mark for malt.

Genuine Ice Cream is churning out small-batch, handmade ice cream at the corner of North 7th Avenue and West Peach Street in Bozeman.

Caroline Joan Peixoto is the co-founder and director of River Arts and Books. Her background in community arts and management aligns with her passion of creating spaces of beauty for people to explore and connect. She is an Azorean writer and mother living in the Beartooth Mountains.

On this episode of Field Days, Shane Strecker of Strecker Farms in Bighorn wages a war against a deadly fungus.

On this episode of Field Days, Shane Strecker of Strecker Farms in Bighorn stops by the Billings sugar factory just weeks from sugar beet harvest.

For the past few months, there has been a great deal of turmoil amongst the tribal council for the Northern Cheyenne Tribe. I had the opportunity to speak with Melissa Lonebear, one of the members of the tribal council who has been locked out of her office for the past few weeks, along with seven other members of the council. To help bring some perspective on what's going on, I also brought in John Robinson, former Chief Judge of the Northern Cheyenne Tribe.

On this episode of Field Days, Shane Strecker of Strecker Farms in Bighorn drives his freshly cut sugar beets to Billings again and again and again.

On the final episode of Season 16 of Field Days, Shane Strecker of Strecker Farms in Bighorn harvests sugar beets on a mild, sunny afternoon.

On East Main Street in Bozeman, in the 1916 Baltimore Building under the black-and-white striped awning, the cuisines of Italy and Montana are flavoring a new restaurant.