Food

Stella Fong

For the fourth straight summer, pop up restaurant Piccola Cucina of Ox Pasture will cook up a taste of Sicily in Red Lodge. Here, owner and Chef Phillip Guardione shares the food from his family. With Chef Benedetto Bisacquino or more lovingly known as, Chef Benny, the cuisine from the largest island in the Mediterranean will be offered up under the Beartooths until late fall.

Arcadia Publishing

Lynn Donaldson-Vermillion makes food pretty. As a travel photographer food takes center-stage in the visuals she records. In capturing  images of adventure and exploration, she freezes a moment in time, “Interiors, exteriors, action, and always food and so it was one piece of a bigger story I was shooting, but I always loved shooting food through travel and that’s how I got into food photography.”

Asano Otsu

During the rising of the COVID-19 Pandemic, many rediscovered their inner knead. The making of bread provided comfort and a sense of security, evident by the disappearance of flour and yeast from the grocery store shelves.  Social media then showcased the photos of the risen results.

Many parents of public school students across the state are struggling with reduced pay or unemployment amid the coronavirus pandemic. School officials say that’s contributing to a spike in demand for free meals from school districts. In order to provide some relief, the federal government and the state are allowing more districts to use a program that nomally provides free meals to children in the summer.

Pressure is mounting on Montana’s food pantries. The demand for their food assistance is spiking as more people find themselves out of work due to the spread of COVID-19. Food banks need help and need it now.

Stella Fong

The word “sassy” exhales confidence and liveliness with irreverence sifted in. The Sassy Biscuit Co. in downtown Billings bakes up such sassiness that it has become one of the more popular places in town for brunch. Founder and owner Jilan Johnson opened the bruncherie serving breakfast  everyday and into the evenings from Wednesdays to Saturday in 2018.

Stella Fong

When stepping from Montana Avenue into Veronika’s Pastry Shop, an embrace of buttery and caramel goodness welcomes you. Once inside the bakery you cannot help but feel owner and baker Veronika Baukema’s love and attention she’s mixed into creating her French, Eastern European and Russian pastries. The space is bright and cozy, and Baukema’s enthusiastic welcome only invites you to collect a treat.

A supermarket with crates full of citrus
Alan Light / Flickr (CC BY 2.0)

A natural food retailer is closing its stores in Montana and Wyoming next month. 

Lynn Donaldson, Stella Fong, Louis Habeck

Cooking in a landlocked state, away from the coastal tides of trends, three James Beard Foundation semifinalists for Best Chef of the Northwest: Dave Wells of Chico Hot Springs Resort, Jeremy Engebretson of Lilac on Montana Avenue in Billings, and James Honaker of Bistro Enzo located in Billings’ West End stand solidly under the Big Sky.

Lynn Donaldson

In 2019 Flavors Under the Big Sky: Celebrating the Bounty of the Region had many flavorful moments. I am grateful to those who shared stories of their passions in making our foodscape more delicious, but in this show I wanted to honor those women who I believed left the biggest impression.

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