The Younger Generation Breaks Into Farming
Written By Suzanne Waring • Photography by Daphne WadeThe Fairfield Bench is known for the production of premium barley, but Larry Johnston, 30, and Zach Brosten, 25, plan to expand that reputation. In their estimation this area can also be known for quality mint and dill oil, and they are young enough that they have time in their farming careers to make it happen.
Connecting Montana’s beginning farmers and ranchers with the tools they need to succeed
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:
Prepare to Get Schooled
Written by Heather Bode • Photography by Jen DeLongA guy walks into a bar the Tasting Room. A bartender extols the virtues of the day’s special ending with, “It tastes like strawberry cheesecake!” The man wrinkles his nose replying, “Listen, I’m in town for a visit, and when I’m here, I have to have a Dirty Girl.”
Setting the Scene for a Romantic Dinner In
Recipes by Chandee Bomgardner | Photography by Sara Young | Staging by Jennifer Moore
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!
Char and Charm, A Rich History Flirting with Modernity
Text by Colter Pederse | Photography by Jacqui SmithBeyond Last Chance Gulch, just past the oldest alley in Helena, lies a little restaurant offering Mediterranean flavors infused with a modern flair. Open only since June, Trattoria Bella Roma brings a distinctly Old World menu to Montana.
“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.”