Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country’s culinary trailblazers. With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country’s finest fare.
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city's growing palate.
With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.
Billings exploded when the railroad arrived, and good food was here to stay. Montana Avenue anchored the first establishments serving oysters, chop suey and steaks. Modern comfort arrived with the Northern Hotel and never left. Locals sipped, savored and swung at the Skyline, Bella Vista, Elmo and Windmill Supper Clubs from the 1930s to the 1960s. Entrepreneurs debuted the Level 3 Tea Room, La Toque, Bruno's and New Moon Cafe. Beef still reigns at the Rex, Jake's and Bistecca at the Granary. Writer Stella Fong testifies why names like Yegen, McCormick, Schaer and Honaker have persisted throughout Billings' culinary history.
Deploying a spatial approach towards children’s everyday life in interwar Hong Kong, this book considers the context-specific development of five transnational movements: the garden city movement; imperial hygiene movement; nationalist sentiments; the Young Women's Christian Association; and the Girl Guide. Locating these transnational cultural movements in four layers of context, from the most immediate to the most global, including the context of Hong Kong, Republican China, the British empire, and global influences, this book shows Hong Kong as a distinctive colonial domain where the imperatives around race, gender and class produced new products of empire where the child, the garden, the school and sport turned out to be the main dynamics in play in the interwar period.
A team of oddballs, an unlikely mission, hidden agendas, and a gruesome secret. Agnet Krause is a seasoned operative, but after a devastating loss, she's struggling to find her footing. When she's assigned to lead a team of misfit operatives on a last-minute mission to investigate "monsters" at the Ridgelands Penal Farm, she's skeptical. But horrifying apparitions really do haunt the farm, and the entire inmate population refuses to work in the fields. The penal colony can't survive without the harvest, and the city can't lose another food source. When Agnet and the team delve into the mystery, they uncover a situation far more complicated than suspected. Monsters roam the dangerous landscape of the farm and surrounding forested exclusion zone, a mysterious presence lurks over the ridge, but worst-a sinister plot threatens their entire society. The team must use all their training, talents, wits, and compassion to head off an impending catastrophe. With unexpected allies and surprising twists at every turn, Harvest of Shadows is a thrilling science fiction adventure that will keep you on the edge of your seat. Harvest of Shadows is a science fiction mystery-adventure with a touch horror and the metaphysical, multiple points-of-view, and a diverse cast. "A fun read about 5 traumatised co-workers sent to fight monsters on a farm by a corrupt future government." "The thing that really stands out to me, however, is the skill with which Jorette has captured the voices of the diverse cast of characters making up this book." "The world building is great and very naturally delivered by Jorette's characters (a welcome relief from the walls of exposition normally encountered in Sci-Fi).
With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.
The much-loved Uncle series of children’s books were fantastical, surreal, funny and heart-warming. Originally told by Martin to his children, they were finally published when he was over eighty years old – and the hilarious array of characters, including the rich but sometimes foolish elephant, Uncle, captured the imagination of children across the world. Some more well-known fans include Neil Gaiman, Garth Nix, Kate Summerscale, Martin Rowson, Will Self and many more. Whilst exploring the J.P. Martin archive, editor Marcus Gipps stumbled across over fifty pages of unpublished Uncle stories, which are just as hilarious and well-crafted as the published work. He also discovered a fascinating biography of Martin, the missionary-turned-author, by his daughter, which explores the unique imagination and experiences that informed this remarkable and inventive genius. Both the additional Uncle stories and the biography have never been seen before, and Marcus would love to share them with Uncle’s legions of fans, and also introduce J.P. Martin and Uncle to new readers.
Bernhard W. Anderson made a notable contribution to Old Testament theology during his lifetime, inspiring hundreds of students with his sound biblical teachings, as well as his lucid and comprehensive theological writings. This collection of essays in honor of Anderson is composed of the writings from nearly twenty distinguished biblical scholars. In a tribute to Anderson's wide scope of theological experience, the contributing theologians come from varied backgrounds, and include well-loved authors Walter Brueggemann, Roland E. Murphy, and Walther Zimmerli.
Living with Drugs explores topics surrounding their control, use and risk of misuse. The conclusions in this book are drawn from the seminar held at the EHESS in Paris during the years 2015-2017. It involved anthropologists, sociologists, historians, philosophers, economists, lawyers, doctors, psychiatrists, health center workers, community activists, users and former drug users. The seminar, like the resulting book, is based on a transversal approach to disciplines, space and time, and a confluence of academic, practical and experiential knowledge. - Details the progress of French research and public debates on French and international drug policy - Includes the input of human and social sciences and the expertise of health professionals and activists
The SAGE Handbook of Conflict Communication: Integrating Theory, Research, and Practice is the first resource to synthesize key theories, research, and practices of conflict communication in a variety of contexts. Editors John Oetzel and Stella Ting-Toomey, as well as expert researchers in the field, emphasize constructive conflict management from a communication perspective which places primacy in the message as the focus of conflict research and practice.
Explore the big, wild flavors of Montana with this collection of recipes and stories from Big Sky Country’s culinary trailblazers. With more than eighty recipes and stunning photography, writer and Montana radio host Stella Fong combines cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers’ markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local chef, farmers, and others pay tribute to the Treasure State's abundance. Flavors Under the Big Sky offers a fresh take on Big Sky Country’s finest fare.
Billings exploded when the railroad arrived, and good food was here to stay. Montana Avenue anchored the first establishments serving oysters, chop suey and steaks. Modern comfort arrived with the Northern Hotel and never left. Locals sipped, savored and swung at the Skyline, Bella Vista, Elmo and Windmill Supper Clubs from the 1930s to the 1960s. Entrepreneurs debuted the Level 3 Tea Room, La Toque, Bruno's and New Moon Cafe. Beef still reigns at the Rex, Jake's and Bistecca at the Granary. Writer Stella Fong testifies why names like Yegen, McCormick, Schaer and Honaker have persisted throughout Billings' culinary history.
Billings' local food scene is bootstrapping and standing tall. Renowned restaurants like TEN boast menus that showcase distinctive local ingredients from trout roe to foraged mushrooms. Restaurants and artisans source from centuries-old establishments like the McGowan family farm, which provides grain to Trailhead Spirits distillery. Mingling regional cuisine with the cosmopolitan influences of far-flung cities, homegrown spots like Lilac and Field House garner national attention with their daily dishes. Teppanyaki cooking and innovative global offerings are quickly diversifying the foodscape. Food journalist Stella Fong provides an eclectic sampling of the people, restaurants, producers and suppliers that contribute to the city's growing palate.
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