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How to Montana: Driving sheep through downtown Reed Point
LATEST ARTS & CULTURE REPORTING
In Miles City, what makes a bucking horse stand out?
Coconut curry + black lentils = a wholesome meal plan with taste
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MORE ARTS AND CULTURE REPORTING
The winner of Butte’s Irish soda bread contest reflects on her recipe
Shawn O’Donnell’s American Grill and Irish Pub in Butte hosts an annual soda bread contest around St. Patrick’s Day where community members come to taste and vote on the best bread. A two-year winner reflects on what the cultural staple means to her.
Making a better batter bread
I’ve tested lots of variations and ingredient combinations, started with room-temperature and cold batter, baked at different temperatures, rested the dough or not, and employed a range of cook times, and the most important thing to know about popovers and puddings is that while you have to wait patiently as they cook, you should eat…
The humble Polish pierogi, transformed
One of the most famous culinary contributions of Montana’s Polish immigrants is the humble pierogi. It’s an incredibly approachable dish that lacks the pretentiousness of many filled pastas from Italy and the complexities of some Pacific Rim potstickers. But don’t let their simplicity fool you into thinking they aren’t every bit as satisfying as their…
Cold calls for stout and stew
When it’s time to tame the chill in your core, the only true cure is stew.
MoJo Book Club: Hillary Rosner’s ‘Roam’
Wild Animals and the Race to Repair Our Fractured World. In this excerpt from chapter 6, a look into how ‘devil’s rope’ is bedeviling Greater Yellowstone’s wildlife.
Make polenta tots the star of your Super Bowl party
Why would anyone want to make a “tot” out of polenta? I thought you’d never ask.
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