Stella Fong

Stella Fong

Flavors Under the Big Sky: Celebrating the Bounty of the Region replayed a show that aired in the spring of 2018 to pay tribute to Gene Burgad. The world lost Gene on August 14, 2018, a man who gave us food, drink, community and humor. As the co-owner of The Rex Bar and Grill for 34 years, he was ever present to welcome guests who walked into his establishment. He was influential in reforming and refashioning Montana Avenue.

Stella Fong

Under the flight approach at Bozeman Yellowstone Airport in Belgrade, there’s another winged specimen found at Cowboy Cricket Farms. Here high octane protein products are being produced from Acheta domesticus or the common house cricket by James and Kathy Rolin, the founders and owners of a business that they advertise “brings bugs to the world in fun and exciting ways.”

Stella Fong

On this evening in Bozeman at Dinosaur Park, the blue skies were edged with happy clouds. I use the word happy because I finally had the opportunity to meet Claudia Krevat of Claudia’s Mesa with mesa meaning table in Spanish. Friends, especially those who know food, have told me I needed to meet her. On this night she was hosting Barefoot in the Park. Monthly in the summers, she gathers people outdoors to share lentils and other foods from her childhood home of Colombia.  

Stella Fong

For the 2019 MSU Billings Wine and Food Festival, Matchbook Wine Company and Penfolds brought New World wines to help raise scholarships. Owners John and Lane Giguiere from Dunnigan Hills in Yolo County outside of Sacramento California presented their Matchbook wines with their whites created with 100% varietal and their blended reds. Ewan Proctor, Australia Brand Ambassador and Head of Luxury Education for Treasury Wine Estates of America, shared Australia’s iconic wines, most famous for their red wine blend, Grange.

Stella Fong

Even with obscure names as Cold Smoke and Shady for their beers, KettleHouse Brewing Company  continues to light the way in the Montana craft beer world. The brewery opened in Missoula by Tim O’Leary and Suzy Rizza in 1995 began as a “U-Brew.” It was then the first microbrewery to charge patrons for a pint of beer, and recently one of the first Montana producers to package beer in a can.

Stella Fong

Have you ever wondered where that shrink-wrapped package of hamburger or pork chops you purchase at the store come from? How does a cow grazing in the field or a pig wallowing in mud come to be nourishment on our plates? Shane and Tanya Flowers, owners of Ranch House Sausage Company, helped unravel some of the mystery surrounding how meat is butchered into proportions for cooking, and then how items such as bacon and sausage are produced.

Stella Fong

The 16th Annual International Food Fair at MSU Billings demonstrated how small can be big. Recently in the Rimrock Café, eleven countries from around the world served up food from their native lands representing the 75 students enrolled from outside the United States.

Stella Fong

Rich buttery sweetness enveloped me upon entering Béquet Confections. I felt as though I was embraced by a good friend, in a place of joy and comfort. I was reminded of the sensations evoked by aromas of Thanksgiving dinner cooking and baking bread.

Lynn Donaldson

On the week of Valentine’s Day this year, Montana State University Bozeman hosted the 31st Bug Buffet.  I will admit to being repelled by the whole idea of insects initially. When Chef Marcy Gaston, Assistant Teaching Professor in the Hospitality Management and Culinary Arts program, invited me to judge the 2nd Annual Bug Cook Off Competition, I was uncertain as to whether I wanted to sample the culinary creations made by mostly novice cooks, and then sample food that intentionally included creepy crawly insects.

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