Stella Fong

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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