While you can tell how much fun sled hockey is by the smiles on their faces, it’s also a workout as evidenced by flushed faces and sweat soaked gear when the athletes come off the ice after drilling with EM volunteer Coach Dave Van Son.
Harvesting begins with the dill being swathed into rows so it can be picked up, chopped, and blown into trailer-like tubs. Photo courtesy of Great Northern Farms.
With the average age of farmers and ranchers in Montana increasing, there is a need to help the next generation, like Johnston and Brosten, to have the greatest possible chance for success in Montana’s number-one industry. The following free services are available to beginning farmers and ranchers as well as to those wanting to expand or retire:
Not in the mood for hard liquor? Try a Dirty Girl: Orphan Girl bourbon cream liqueur and root beer served over ice.
A night out on the town for cocktails and dinner can be over-the-top romantic. But with the deafening restaurant noise, tables crammed close together, and awkward dates around you, taking your special someone out can sometimes put a damper on a romantic evening. Not only has SignatureMT foodie, Chandee Bomgardner put together a meal to set your sweetie’s heart a flutter but she has also uncovered a secret that professional chefs have kept under their “toque blanche” (French for “white hat”) for decades. Set the table, dim the lights and prepare to wow your loved one in the comfort of home!
Born and raised in Rome Italy, head chef Davide Giuliani has always been passionate about food. “I’ve been watching my grandma cook since I was a kid in the kitchen. Sort of grandma’s recipes with a twist, that’s what I’m trying to do here,” he says.
“My food style is Roman cuisine. It’s very rustic, warm comfort food,” begins chef Davide Giuliani. Born and raised in Rome, he radiates an easy Italian charm and a youthful energy.
“I’m trying to recreate those flavors that I grew up with from cooking and learning from my grandma and putting my own twist on it, my own heart and soul in it,” he adds. “I want people to really experience what it was like growing up with that kind of food.”
