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#11 SCOTT BROWN
Scott and his team manage roughly $300,000,000 in private client assets. Scott Brown CFP®, CIMA®, CRPC® recognized as Barron’s Top 1000 Advisor’s in 2011, 2012, and 2013.*
*The rankings are based on data provided by thousands of advisors. Factors included in the rankings were assets under management, revenue produced for the firm, regulatory record and client retention.
Investment products and services are offered through Wells Fargo Advisors Financial Network, LLC (WFAFN), Member SIPC. Shore to Summit Wealth Management, LLC is a separate entity from (WFAFN).
Forbes Best-In-State Wealth Advisors Methodology 2020 The Forbes ranking of Best-In-State Wealth Advisors, developed by SHOOK Research, is based on an algorithm of qualitative criteria, mostly gained through telephone and in-person due diligence interviews, and quantitative data. Those advisors that are considered have a minimum of seven years experience, and the algorithm weights factors like revenue trends, assets under management, compliance records, industry experience and those that encompass best practices in their practices and approach to working with clients. Portfolio performance is not a criterion due to varying client objectives and lack of audited data. Neither Forbes or SHOOK receive a fee in exchange for rankings.
For more information and complete details on methodology, go to www.shookresearch.com
OUR EXPERTISE:
- Comprehensive investment planning and wealth management - Personalized investment portfolios - Retirement income planning - Retirement and benefit plan approaches for small businesses - Private family office services - Balance sheet, cash flow and business valuation services (406) 219-2900 shoretosummitwm.com
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BEAVER CREEK WEST
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40± acres. Forested land directly adjacent to National Forest land! Incredible views once the home site is established. A feeling of remoteness but within 15 minutes of Big Sky Town Center. Gentle slopping forested hillside with several building sites. Amuse-bouche refers to an appetizer, and by French translation means, “to entertain the mouth.” It offers a glimpse into what you should expect from a meal. Also it’s free, compliments of the chef.
The fall of food, part V
BY SCOTT MECHURA
EBS COLUMNIST
To wrap up this series on the decline of food in the U.S., I’ll explore how McCarthyism, in just a few short years, had a lasting impact on how Americans, and then the rest of the world, changed how to eat.
Named for Sen. Joseph McCarthy, who represented Wisconsin from 1947 to 1957, McCarthyism was a post-World War II movement from 1950 to 1954 in which numerous investigations were launched, hearings were called and reputations were on the line and sometimes ruined as the country sought to uncover and expose members of the American Communist Party.
The U.S. was fresh off victory in a war that changed the world forever. The idea that only a few years later, a domestic communist party was not only real, but was gaining traction and momentum, was alarming to many Americans.
While today many Americans dream of wine cellars in their homes, the McCarthyism era had many Americans giving serious consideration to building bomb shelters.
Tensions were high with the Soviet Union and the last thing the U.S. wanted was a return military trip to Europe.
What do McCarthyism, bomb shelters and the fear of a Soviet invasion have to do with how we eat?
Everything.
The metal can as a method for preserving food was invented in France in 1795 when Napoleon saw the need for preserving food for his army.
Cans became a reliable method of safe food storage from then on. However, with the threat of invasions, atomic bombs and potentially living under your home in a concrete box for an unknown period of time, having fruits, vegetables, meats and soups in a safe, unrefrigerated state was suddenly en vogue.
And so, in tandem with high fructose corn syrup, canned food set in motion a way to eat entirely different from previous generations.
At its core, preserving food in cans is perfectly harmless and for any number of reasons is sensible and practical. Even though food sealed in cans was invented for the battlefield, it was the safest way to preserve food for long journeys or long storage.
It’s more about the direction that the U.S. took after McCarthyism that should be of concern.
In keeping with the theme of food in metal, we saw the invention of the “TV dinner” from Swanson’s food company in 1954. This not only put a food item in front of us that wasn’t cooked from scratch in the home, but experts believe that we tend to eat more when we eat in front of the TV. Though I have no hard data, it doesn’t surprise me.
Decades later, 1986 saw another confluence of products and innovation, all in the name of ease, flavor and convenience. Campbell Soup Company eliminated the aluminum tray in TV dinners and replaced it with plastic. Why? So it could be heated easily in the microwave of course.
Microwaves opened up an entirely new world of factory processed food: sugar laden but “sugar free”, salty but “sodium free”, fatty but “fat free”, all natural, no artificial additive, etc., etc. … And several more I’m forgetting.
No wonder Americans have simultaneously become so obsessed with fitness.
It doesn’t need to be this way though. If we took the time and paid more attention to what and how we eat, we would begin to feel healthier from the inside out, where it all begins.
Through diving deep into our country’s history, we’ve covered a lot in recent weeks with this series. There is so much more I could delve into I could probably write a book, and probably should.
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Shining a light on the future.
Making smarter decisions about renewable energy requires knowledge. NorthWestern Energy’s solar projects throughout the state of Montana provide clean energy to the power grid – and they’re shaping the future of renewable energy, too. We’re working with local universities to better understand where solar energy belongs alongside a balanced energy mix. And that research is helping us build a brighter future for the next generation of Montanans.
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88 Ousel Falls Road, Suite B | The Exchange (formerly the Mountain Mall)
