BIG SKY
VIEWS. Real Estate Guide
A PLACE TO GATHER
New BASE community center makes space for everyone
Cheesemakers of Montana
Your Next Staycation A weekend in Wydaho
The Immersive Photographer
Bringing a set to life with David Yarrow
Montana equestrian paradise: 4837 Clearview Road in Belgrade, MT recently sold by Cortney Anderson Real Estate. Learn more about finding unique equestrian properties on page 7.
Summer 2022
TABLE OF CONTENTS 08 Celebrating Montana’s bounty 10 A Place to Gather New BASE community center makes space for everyone 20 Southwest Montana real estate update 22 Cheesemakers of Montana Nourishing the Earth and people with exceptional cheeses 34 Weekend in Wydaho 42 The Immersive Photographer Bringing a set to life with David Yarrow 51 Celebrating the joy of winter in Big Sky 54 Mountain home kitchen must-haves 60 406 Agave summer cocktail guide 64 Roam Free, RegenMarket look to change our food system
2 | Summer 2022
VIEWS.
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Summer 2022 | 3
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VIEWS.
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PUBLISHER Eric Ladd VIEWS. PRODUCTION TEAM MANAGING EDITOR Mira Brody ART DIRECTOR Marisa Opheim HEAD OF BUSINESS DEVELOPMENT Patrick Mahoney OUTLAW PARTNERS TEAM EDITORIAL EDITOR-IN-CHIEF, VP MEDIA Joseph T. O’Connor
CREATIVE GRAPHIC DESIGNER ME Brown SENIOR GRAPHIC DESIGNER, WEB DEVELOPER Trista Hillman SALES AND OPERATIONS CHIEF EXECUTIVE OFFICER Megan Paulson CHIEF OPERATING OFFICER Treston Wold VP OF SALES EJ Daws
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MARKETING MANAGER Sophia Breyfogyle VIDEO DIRECTOR, CINEMATOGRAPHER Seth Dahl SENIOR ACCOUNTANT Sara Sipe ACCOUNTING MANAGER Taylor Erickson PROJECT MANAGER Eli Kretzmann COMMUNICATIONS DIRECTOR Meg Koenig RETAIL MANAGER Conner Clemens EVENTS COORDINATOR Sophie Gotwald REAL ESTATE COORDINATOR Ashley Keller CHECK OUT THESE OTHER OUTLAW PUBLICATIONS:
CONTRIBUTING PHOTOGRAPHERS/ARTISTS Johnathan Crosby, Alex Lemoing, Michael Pitcairn, Jasper Poore, Kene Sperry, David Yarrow VIEWS. Big Sky magazine is southwest Montana’s leading print and digital real estate publication; core distribution includes Big Sky, Bozeman, West Yellowstone, contracted placement in select resorts, and subscribers in all 50 states. To advertise in VIEWS. spring 2022, contact Patrick Mahoney at patrick@theoutlawpartners.com. OUTLAW PARTNERS & VIEWS. P.O. Box 160250, Big Sky, MT 59716 (406) 995-2055 • media@outlaw.partners © 2022 VIEWS. Unauthorized reproduction prohibited
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Celebrating Montana’s bounty "Food is everything we are. It's an extension of nationalist feeling, ethnic feeling, your personal history, your province, your region, your tribe, your grandma. It's inseparable from those from the get-go." – Anthony Bourdain Food gathers us. Whether it’s the friendly conversation across a dinner table, the banter over the grill or the clink of ice in a summer cocktail around a fire pit, chances are, as good as the meal is, it’s always the company, the conversation and the event that stands out in sharpest detail. It’s a part of our societal fabric; our history and our culture. Luckily, Montana has a lot of good, local food and adventures to pair with it. From cuts of beef and bison raised on familyowned ranches that utilize sustainable, regenerative agriculture, to passionate cheesemakers honing their unique craft and passing down their traditions— this summer issue of VIEWS. celebrates those local producers who give us reason to gather around loved ones for sustenance after a long day of fishing, hiking and camping. After reading, and as you delve into your own adventures this summer punctuated by a good meal, we hope that you have a deeper understanding of the people and work it takes to make our food possible. Because for them, it’s not simply a job, it’s a passion to cultivate the land and provide that gathering space for you, your family and your friends. Enjoy the VIEWS. And stay hungry, both for Montana’s endless supply of good food and adventure. – Mira Brody, Managing Editor
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“This community deserves a place to come gather and recreate and just be together and get to know one another better.” – Whitney Montgomery, CEO, Big Sky Community Organization
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A Place to Gather New BASE Community Center makes space for everyone By Mira Brody
PHOTOS BY (from top to bottom) MIRA BRODY, TUCKER HARRIS, MICHAEL PITCAIRN, MIRA BRODY VIEWS.
Laughter echoes across the lobby of the Big Sky Community’s Organization’s new BASE community center in Big Sky Town Center as a toddler races past a foosball table to a tree-shaped reading nook. There is a senior couple at the front desk signing up for a new membership, and across the hall, a family peers into the gymnasium. Two men ask a staff member about the workout equipment up on the second floor and a group of schoolchildren peek into the Arts Council of Big Sky’s new spacious classroom, a row of six pottery wheels lining the wall. For those who have been working in concert for the last four years to make BASE a reality, this symphony of action is a dream come true. “It feels amazing,” said BSCO board member Michelle Horning. Horning is one of the first of many community members who dreamt up, and advocated for, BASE from the beginning. “I feel like a new family member was born. It’s been part of our lives for such a long time—I have a daughter that’s a freshman in college and she’s heard me talk about this since 2010, so it’s pretty awesome to have it finally come to fruition.” >>
Summer 2022 | 11
Horning recalls a day back in 2010, brainstorming with her then-employer, Andy Dreisbach, Big Sky contractor and owner of Cornerstone Management Services. They imagined the concept of a recreation and community center in the heart of Big Sky, open to all. Although the timing wasn’t right, Horning and her supporters refused to let the conversation perish and when Ciara Wolfe, who served as BSCO’s executive director until 2020, joined the team in 2015, BASE finally found a leader who could make it a reality.
An anchor for the community
Encouraged by the idea of a community center, the Big Sky community then did what it does best—joined forces to build something from the ground up. By 2017, through a survey conducted by BSCO, the residents of Big Sky had already identified that a community center was a top priority. Land for the facility and the adjacent Len Hill Park was secured by 2018 thanks to an ambitious fundraising effort that netted over $20 million, the generosity of the Simkins family, the Len Hill Trust and Dr. Patricia Gordon, as well as other generous donors. Shovels broke ground on BASE in July 2019 and its doors opened on March 13, 2022. “It really came from the needs in the community and the void of just having a lack of center in the community,” said BASE Director Madeleine Feher. Although new to the position, Feher has lived in Big Sky for 20 years and remembers when the building she gets to work in each day was still just a dream. “We have such transience with our seasonality, we just needed something to anchor us and that’s really where it started.”
Big Adventure, Safe Environment
Big Adventure, Safe Environment—that’s what BASE stands for, and within its walls, you can see why. The most noticeable element upon arriving is the climbing wall. At 25 feet tall with 15 belay stations as well as a bouldering wall, the color-specked base camp for current and future rock climbers of all ages is the first of its kind in Big Sky. BASE worked with Spire Climbing Center in Bozeman to set routes on the wall, and climbing programs will be supported by a volunteer Climbing Task Force. In an adjacent room is the gymnasium, complete with six basketball hoops and pickle ball and volleyball nets. BASE is working with local baseball coach Matt Morris to build an indoor batting area. Upstairs, with Lone Mountain peering from spacious windows, is a fully equipped workout facility where gym-goers can train indoors or attend one of BASE’s many fitness classes, including yoga, strength and spin programs run by Eileen
BASE’s climbing wall includes 15 belay stations and a bouldering wall, the first of its kind in Big Sky. PHOTO BY TUCKER HARRIS
Coil, BASE’s fitness and wellness manager. Back downstairs is a multi-use room, which Feher believes will be the most used room in BASE. Fit with floor-to-ceiling mirrors, the room can be used as a dance studio, for spin classes or Zumba. The room can also transform into a rentable meeting space complete with a catering kitchen. Alongside physical health are the equally important behavioral health services BASE will offer. Shannon Steele, the behavioral health program officer with the Yellowstone Club Community Foundation, is working closely with BASE to co-coordinate programming for the wellness space that will include mental health counseling, support groups and nutrition classes. Also available will be Marriage and Family Counseling, a Wellness Navigator Network, a Youth Wellness Leadership Group, Suicide Alertness trainings and other trauma-informed workshops for community leaders. Those interested in learning more as these offerings take shape can visit the front desk. “We know that stigma exists surrounding mental and behavioral health, but hope that with BASE offering holistic programming, that people will begin to feel that prioritizing all aspects of their well-being is within reach,” said Steele. “To me, this plays a role in creating a safe environment.” “I feel lucky to play a role in ensuring there are accessible mental health services in our community,” she continued. “Everyone deserves quality and affordable care, and the opportunity to thrive here.” BASE has a safety officer on staff as well as an indoor
12 | Summer 2022
VIEWS.
space that will be open beyond operating hours where people can wait for the bus. Feher also reminds the community that during open hours, the lobby serves as a gathering space for everyone—whether you want to drink coffee with a friend, host a game night or read a book quietly. BASE also houses the new offices of BSCO as well as the Arts Council of Big Sky. The Arts Council will benefit from an art classroom, which includes a kiln, six pottery wheels and bright windows that offer views of inspiring landscapes. Their central location, explains Megan Buecking, the Arts Council’s education and outreach director, will help them be more available to the community. “It’s really great because we’ve never had our own studio space,” she said. “It opens up a lot of opportunities that before were not possible just because we didn’t have a place to host something like a pottery class.” Another source of pride for BASE is the building’s Gold Leadership in Energy and Environmental Design, or LEED, certification. This means the construction of the building meets the guidelines of an environmentally responsible building. Some green features include solar panels on the gymnasium roof, a living roof with real foliage on the first floor and 55 geo wells drilled 450 feet into the ground that help maintain a baseline temperature of 55 F throughout the building.
The community deserves a place to gather
A huge part of BASE’s mission is being available to everyone, regardless of income. BSCO’s CEO, Whitney Montgomery, says BSCO has intentionally kept monthly BASE membership pass rates as low as possible and have a financial aid application to help those who need it. “This is what’s so exciting for me is that it’s a place that everyone can come to, it’s not limiting by any economic factors at all, and it’s a public place,” Horning said. Pass options accommodate singles, couples, families, punch cards and seasonal worker rates. Montgomery, Horning and Feher unanimously voice their hope that BASE’s future includes growth in recreational leagues, camp programming and ultimately a community public pool, providing more activities apart from skiing and going to the bars. “This community deserves a place to come gather and recreate and just be together and get to know one another better,” Montgomery said. Like many projects in Big Sky, BASE was made possible by the community it serves—from the initial passion behind the idea, to fundraising efforts and generous donors, to the people who today fill its walls. The building, with the words COMMUNITY aptly painted across the structure’s façade, serves as a reminder of what is possible when we come together.
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HOW TO RECREATE IN BEAR COUNTRY: Stay in a group of 2 or more Always carry bear spray Make noise and yell “Hey Bear”
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SW MONTANA REAL ESTATE STATS - Q4 2020 / 2021 % of Increase Year Over Year
BOZEMAN
BIG SKY
Bozeman Median residential sales price:
Big Sky Median residential sales price:
2020: $531,050 2021: $651.000
2020: $1,206,250 2021: $1,357,500
+22.6%
+12.5% Big Sky Median land sales price:
Bozeman Median land sales price: 2020: $295,000 2021: $390,000
2020: $566,500 2021: $2,840,000
+401%
+32.2% RESIDENTIAL INVENTORY FOR SALE 2020
182 173
144
144
Nov. 0%
Oct. -4.9%
2021
118
105
Dec. -11%
2020
166
153
64 Oct. -61%
2021
141 60
61 Nov. -60%
Dec. -57%
RESIDENTIAL & LAND DAYS ON THE MARKET 2020 vs 2021 - Year Over Year
Residential DOM: 8
+12.5%
Land DOM: 24
-63%
Stats brought to you by MLS:
Residential DOM: 26
Land DOM: 28
-52.9% -54.8% LKRealEstate.com
RESIDENTIAL & LAND SALES PERFORMANCE - Q4 2020/2021 % of Increase Year Over Year
MEDIAN RESIDENTIAL SALES PRICE Bozeman
$1.4M
$1,300,000
$1.2M
$1,085,000
$1.0M $0.8M $0.6M $0.4M
Big Sky
Oct. - Dec. 2021
$617,000
$620,000
Bozeman $617,000 | +29%
$436,000
$400,500
Big Sky $1,300,000 | +16%
$0.2M $0
2019
2020
2021
MEDIAN LAND SALES PRICE $1.6M
Bozeman
$808,000
$800K
$497,500
$457,000
$200K
Oct. - Dec. 2021
$358,000
$400K
Bozeman $358,000 | +50%
$176,000
$135,885
Big Sky $808,000 | +0.38%
$0
2019
Big Sky
2020
2021
DOLLAR VOLUME OF CLOSED SALES - RESIDENTIAL $800M
$716M
$730M
$606M
$600M
$579M
Bozeman Big Sky
Jan. - Dec. 2021
$400M
$276.6M
$310.1M
Bozeman $716,000 | +19%
$200M
Big Sky $606,000,000 | +48%
$0
2019
2020
2021
All information given is considered reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, and should not be relied upon as such.These offerings are
All information given is considered reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, and should not be relied upon as such. These offerings are subject to errors, omissions, and subjectincluding to errors, omissions, and changes including or withdrawal without notice. All rights reserved. Housing Opportunity. If you haveEqual a listing agreement or buyer brokerhave agreement changes price or withdrawal without notice. Statisticalprice information obtained through MLS, information considered reliableEqual but we cannot guarantee its accuracy. Allcurrently rights reserved. Housing Opportunity. If you currently a listing or buyer broker agreement with another agent, this is not aLK solicitation to change.llc. ©2021LK REAL ESTATE* lkrealestate.com * Private Club membership by invitation or upon approval **Per MLS as of date of publishing withagreement another agent, this is not a solicitation to change. ©2016 REAL ESTATE, lkrealestate.com Membership upon approval
The Cheesemakers of Montana
PHOTO FROM ADOBE STOCK
22 | Summer 2022
VIEWS.
Nourishing
the Earth, and people, with
exceptional
cheeses
By Brian D’Ambrosio
Local agricultural producers have to find new ways to stay in business in Montana. With the aid and support of consumers and customers, a number of small-scale operations, including several cheesemakers, are helping alleviate the crisis of disappearing farms. In addition to creating the local food system many of us desire—one that regenerates the Earth, cares for animals, nourishes people and strengthens communities—these men, women and families are living lives that are perfect for them doing what they love. While cheese might not be Montana’s most prodigious agricultural bounty—the state ranks highest in the production of lentils, honey and sugar beets—it might be its most nuanced, diverse and unformed component. Through rigorous application and well-defined skill, and with a little bit of good fortune and love, these crafty souls might require us to someday add cheese to the long list of things that makes Montana independent and exceptional.
Flathead Lake Cheese Company Housed in a vivid yellow creamery in Polson, the Flat-
head Lake Cheese Company supports local dairies with the production of its artisanal yields. “There used to be a lot of them in the Mission Valley,” said owner Wendi Arnold of dairy farms. “I think there were as many as 70 at one point not long ago, but now there are only a couple left.” Bucking the downward slope of vanishing agriculture, Wendi and her husband Joe are at the start of their 11th season of commercial cheese production, and Wendi said that the two are still having a grand time strengthening the whole ecosystem of local food with a host of original, tasty goods. “Both my husband and I are entertainers and we are goofballs,” said Wendi. “And as long as we love what we do, we'll keep doing it.” >>
Joe Arnold of Flathead Cheese Company peers out of the cheese window. PHOTO COURTESY OF FLATHEAD CHEESE COMPANY
VIEWS.
Summer 2022 | 23
Artisanal Cheese: An Interchange of Factors Still inspired by the course and development of
cheesemaking, Wendi said that the individual draw of a particular cheese is determined by the interplay between four important factors: location, recipe, ingredients and aging. “It’s like baking bread,” said Wendi, “how you make it, and what you make it with. A good French blue cheese is aged in a cool cave with winds that blow up from the ocean into it. And that's the joy of cheese, you can have several people making the same thing and it just depends on what the cows eat, how you treat your milk and what starter cultures and rennets you put in it.” Wendi said that once her cheeses have experienced between seven to nine months of aging, she will remove them from the temperature- and humidity-controlled vault and start the packaging and distributing processes. “Commercial stuff you get at the grocery store really hasn't had any time to be aged,” said Wendi. “Aging is more of a European technique.” The Arnolds took to cheesemaking as an impulsive new career choice following the financial chaos and economic uncertainty they’d experienced in the aftermath of the 9/11 attacks. “Businesses were falling apart. We were concerned about ours. And I just made a suggestion to Joe about cheese, and he said, ‘Well, sure!’” The couple bought a single four-gallon double boiler, started testing and trying out different cheese recipes, frequently bringing samples to a local brewery to estimate what people liked or disliked. “We figured that someone who had a beer would be far more apt to give an honest answer,” said Wendi. “We broke ground in May of 2009. And we've been running ever since.”
Flathead Lake Cheese Pairings Keen to appraise the seasonal bounty of the Mission and
Flathead Valleys? If so, Wendi suggested matching the Big Chai Gouda with a bundle of ripe Flathead-grown cherries or a few succulent slices of Dixon melon. Beyond that combination, the Doorstop Gouda, the Wisp O’ Smoke Doorstop Gouda, the Buckshot Gouda and the Galiki Gouda, are delectably well-suited for just about any variety of meat and cheese tray. Infused with cascade hops, the Hoppin’ Mad Gouda delivers a clean, earthy, floral flavor, a responsive counterpart to an IPA, a white wine, or even a mug of spicy tea. Aged cheeses cultivated at the Flathead Lake Cheese
Flathead Cheese Company specializes in Gouda, like their Hotshot (peppered) and Galiki (roasted garlic nibs). PHOTO COURTESY OF FLATHEAD CHEESE COMPANY
Company require care, breathing space and attention, an exhibition of patient, devoted minimalism. Tossing in some garbled-sounding additives would be superfluous, even counterproductive. Indeed, the cheeses manufactured by the Flathead Lake Cheese Company could be considered old world—what is on the label is all that’s truly in the product. “The joy of not adding any extra products to our cheese is that we’ve got that lovely crystal crunch, that nice crunch,” said Wendi. “Most of the stuff you get at the store has processing chemicals in it, which keeps it young and flexible, where ours gets more flavor, and it gets drier and sharper as it gets older.” “All of our aged cheeses, they age from the outside in,” she adds. “So they kind of dry out, they are a lot firmer, a lot drier, there’s a lot more flavor than you get with a cheese that has something like sodium gluconate in it.” Over the years, Wendi and Joe have taken cheesemaking classes in Wisconsin and Vermont, states where there are scores of other like-minded people to have discussions with and obtain fresh knowledge from. “With only five or less cheesemakers going at any one time in Montana, you really don't have anybody you can sit and chat and talk shop with, like when you go to Wisconsin or Vermont,” said Wendi. “Every 10 minutes there's another cheesemaker there, which is so delightful. Every truck stop has fresh cheese curds made that day, because there's a dairy right next door.” Nonetheless, to boost the presence of our own Montana-made options, the Flathead Lake Cheese
At Amaltheia Organic Dairy, Sarah Brown is the head cheesemaker, and oversees the dayto-day alongside her mother, Susan. PHOTO BY KENE SPERRY
Company uses the Western Montana Growers Cooperative, and the Arnolds recently enlisted another distributor in the state to spread and enhance their merchandise’s viability. “We are doing what we can,” said Wendi. “And if your local grocery store doesn't carry locally made cheeses, go and ask them, ‘Why don’t you carry local cheese?’”
Amaltheia Organic Dairy, Bozeman Cheesemaking at Amaltheia Organic Dairy is more
than just an application of rigorous skill and study—it’s a tightly bonded family affair. Since the early 2000s, the Brown family has huddled at the base of the lush, sweet pastures of the Bridger Mountains, where they have teamed up at handcrafting organic goat cheeses. What’s the secret to the family of four’s success as a cohesive unit and company? “My parents feel that with the cheeses that they kind of control all aspects of it,” said Nathan Brown, owner and son of the family. “From milking to processing the milk into cheese, and then doing the VIEWS.
sales for that. They are able to set the price they need to be able to make it, and a lot of dairies don’t get that option.” Sarah Brown is the head cheesemaker, and Sarah and her mother, Susan, oversee the day-to-day regimen of the cheese plant. Father Mel, whose lineage includes eight generations of farmers in England, serves as quality control inspector. Brother Nathan has worked on all of the disparate elements of the business, now primarily sticking to the business, engineering and composting sides of the operation. The Browns are verifiable proof that every sliver of earth has something untapped that can be done to make it more enriching. The name of the dairy is linked to Greek mythology, the she-goat nurse of the God Zeus who nourished him with milk in a cave. “My mom was the one who came up with that, she was teaching a course on Greek mythology and came across Amaltheia,” said Nathan. “It has got a great story, but no one can pronounce it or spell it.” From its inception Almatheia has manufactured cheese from goat milk that has been derived from its own flock of animals. “We've always had the same kind of goats, Saanen, Alpines and American Lamanchas,” said Nathan. “Right now we're just basically going to Saanens and Alpines. They're really good goats for Montana. They gave a good amount of milk and we really have worked on our genetics and kind of fine-tuning really good markers.” Alpine goats are fairly common milk goat breeds in the U.S., well suited for the often harsh environmental realities of Montana. “They've got kind of an undercoat of cashmere,” said Nathan, “so they stay pretty warm as long as they have a shelter to get out of rain or snow.”
Specializes in Chèvre Amaltheia specializes in chèvre—a tangy-tasting and
aromatic cheese derived from goat’s milk. The company has received awards from the American Cheese Society for the exceptionally soft, buttery flavor of its chèvre line. The company’s ten chèvre cheeses include the olive medley, the perigord black truffle and the cranberry cinnamon. “We do a lot of flavors of chèvre,” said Nathan. “That kind of has been our main cheese since the beginning. And it's really a mild, delicious cheese that can be used in a variety of cooking applications.” >> Summer 2022 | 25
In addition to chèvre, the company has expanded its repertoire to include a few other diversely delectable fares. “We do a really nice whole milk ricotta,” said Nathan. “Ricotta is really good in pasta and baking cheesecakes, things like that. We do feta cheese, which traditionally comes from sheep milk, but it's really awesome. And my sister's perfecting kind of an aged Alpine cheese … it's really quite tasty.” Amaltheia’s products could be found at a number of grocery stores and farm-to-table restaurants in the Gallatin and Paradise Valleys, including the Yellowstone Park Hotel, which serves up their golden yellow chèvre cheeses throughout the summer. “We've had great partners in Montana that have helped us along the way,” said Nathan. “That all helps to showcase Montana agriculture and Montana food producers.” In cheese, there is always something new to try and taste. As far as pairing suggestions, Nathan has several of them. “The aged alpine Bozemano, it's really good on a charcuterie board or a cheese and wine pairing,” Nathans explains. “Feta is a great salad cheese crumble and gives the salad a nice texture. We do a homemade ravioli with chèvre, plain or smoked or roasted garlic and chive. We roast and puree winter squash and mix with the chèvre cheese to make raviolis or pasta. My mom has a really good cheesecake recipe with the ricotta that makes it really rich and flavorful.”
Leaning on Clean Diet, Ag Practices Supporting sustainable agriculture, such as raising
animals in a more environmentally responsible and humane way, is a powerful draw for the Brown family. Positive ecological influences—fresh air, clean mountain water, an arrangement and routine mimicking the animals’ natural herding and grazing instincts—factor a great deal into the overall eminence of the cheese. “We're organic,” said Nathan, “so the goats are getting a pretty diverse diet. Good diet adds to the kind of complexity of the cheese. May through October, they're grazing twice a day on a big 50-acre pasture, where we try to diversify the species of grasses and forbs that they're eating … grains and legumes add a nice mineral mix to balance the goats. That's all pretty important in the flavor of the cheese that we get.”
Lorelei Hallock, Hobby Dairyist, Livingston South of Livingston, Lorelei Hallock maintains a herd
of free roaming Nigerian Dwarf and American Saanen goats. Hallock, a fifth-generation Montana small-scale farmer, operates a small hobby dairy while preparing to launch a commercial cheesemaking outfit in the Paradise Valley in 2022. She grew up in the Bitterroot Valley and remembers the feeling of seeing her first goat herd at about age four. She loved trailing them around and her interest in them was remarkable and nearly instantaneous. A few years ago, she registered a few irascibly adorable Nigerian Dwarf goats as well as some big fluffy, white Saanen goats, and began experimenting with goat cheese. “The two kinds of goats are on the opposite side of the spectrum,” said Hallock. “Saanens are kind of the Holsteins of the dairy goat world, your traditional, commercial dairy goats. They are docile and exist to love and be loved. They're super common. They produce a huge amount of milk … Nigerians are a miniature breed of dairy goats. They're only about 22 inches tall at the shoulders and produce a lot less milk.” Nigerian Dwarf milk is notably higher in protein content and butterfat, which endows it with a purer, sweeter taste. And those wealthy components contribute to highly productive yields in its cheese production as well.
Exuberant Energy of Cheesemaking One element of small batch cheesemaking that is often
overlooked is the expenditure of effort—the commitment of time involved in the pursuit and perfection of high craftsmanship. Fresh, soft cheeses generally have a short production cycle, and consequently, they have shorter expiration dates or shelf periods than their counterparts. But products such as cheddars, or Colby varieties, or Goudas, the ones that Hallock opts to work with—handcrafted artisan cheeses—these take much more time to age. “Hard cheeses like Colby, though shorter aging than others, still have to age for a minimum of six weeks,” explained Hallock. “Its shelf life is much longer, because it's just going to get more sharp. Depending on what you're doing for flavor, the longer you age something, like
26 | Summer 2022
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Parmesan, the better it is going to be. So, when it comes to the actual energy that we're putting into cheese, artisan cheeses are going to be a lot more expensive since there's so much more energy that goes into producing them.” The price point of local, handcrafted cheese, while more expensive than the average bulk store-bought variety, might not seem so elevated when the customer weighs and considers the heavy sum of intensity and ambition mandated to bring such product to market. “It’s important that the farmer is being fairly financially compensated for what it is that they're producing,” said Hallock. “Many times with cheese, it's a business entity that owns that farming operation and you’re not supporting a family, you're supporting a corporate conglomerate. The reason that they are more expensive is because you're paying the right person the right amount.”
Natural Flora of Montana Cheese While still an adventurous culinary trip, cheese has
TOP: Lorelei Hallock is a hobby cheesemaker in Paradise Valley where she raises Nigerian Dwarf and Saanen goats. PHOTO COURTESY OF LORELEI HALLOCK BOTTOM: Hallock specializes in goat cheeses. Cheese from Nigerian Dwarf goats in particular is high in protein and butterfat, resulting in a sweeter taste. PHOTO COURTESY OF LORELEI HALLOCK
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rules, a basic recipe and standard formula, with the taste, flavor and profile of a particular cheese, shaped intensely by the lifestyle regimen of the animals. So much of the product is, she said, tied to “good animal husbandry,” which could be controlled, but there are other factors, like the weather, over which you have no control. “I can take the exact same recipe and do everything as identical as possible to another cheesemaker,” said Hallock. “But it will be different since my goats have a different diet than what’s available to someone else. There will be different milk components, different flavors just due to the natural flora of Montana, and everything about our climate is going to lead to different things compared to the slightly warmer desert area that another cheesemaker is in.” Indeed, finer cheesemaking is rooted in the elemental health and care of the animal. Unwell or unhealthy animals are not going to produce milk that results in exceptional taste or deliver finer, more nuanced components. If an animal lacks sound nutrition, then its shortcomings are going to be manifested in the milk and the cheese. This is why Hallock said that her goats have “lots of pasture to graze on,” and a diet punctuated with top-quality alfalfa and supplemented with high-fiber local grains and grain byproducts. “In turn, all of that brings high-quality, rich flavors of milk,” said Hallock. “All of those natural factors are going to have an effect on the final product of our cheese.”
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Weekend in
Summertime in Teton Valley By Kate Hull
Once known as the quieter side of the Teton region, Victor, Driggs and Tetonia—the three communities that make up Teton Valley, Idaho—are no longer the sleepy neighbor to nearby Jackson Hole. Located a quick threeand-a-half-hour jaunt south of Bozeman, Teton Valley is bustling with activity and worthy of a weekend getaway spent soaking up a mountain town of a different flavor.
While Jackson Hole is celebrated for its big mountain skiing and iconic Town Square dotted with fine dining and shops galore, just over Teton Pass sits another valley that’s a bit less assuming but just as memorable. Head to Teton Valley for a three-day adventure sure to leave you wanting to stay a few more days and vying to return. >>
“Wydaho” is the term lovingly given to the communities of Teton Valley, consisting of Tetonia, Victor and Driggs, Idaho, and Alta, Wyoming. PHOTO AND GRAPHIC FROM ADOBE STOCK
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Summer 2022 | 35
The Idaho side of the Tetons seen from Driggs, Idaho. PHOTO BY ALEX LEMOING Fishing in the Snake River is a summertime favorite. PHOTO FROM ADOBE STOCK Music on Main is the community’s favorite weekly gathering, offering live music and endless dancing for those long summer nights. PHOTO BY LINDA SWOPE BOTTOM ROW PHOTOS:
Spring Musts
When the snow starts to melt, the locals aren’t packing up their ski gear just yet. Grand Targhee Resort, located in Alta, Wyoming, and accessible only through Teton Valley, keeps the lift spinning through mid-April where staple spring events, warm corn skiing and parking lot grilling and tailgates are a must. Hit up live music from local and regional acts at the Trap Bar & Grill and make sure to order up a heaping serving of the famous Wydaho Nachos perfectly paired with a margarita or local brew. For a spring weekend trip, plan for a visit during the celebrated Spring Breakaway where activities like pond skim or the cardboard box derby are some local favorites.
Sweet Summertime
Summer in Teton Valley is special without question. Cool, high-alpine temps, endless outdoor activities, and a packed calendar of anchoring events make this short but sweet season unlike any other. Grand Targhee is home to seemingly endless cross-country and downhill mountain bike trails. Bring your gravel, mountain or downhill bike or rent from a local shop. Back in town, the valley is surrounded by nonstop trails for all skill levels and biking preferences. Cool off on a float down the Teton River on a paddleboard or wet your fly line off the banks. Make a day of it with a guided trip down the South Fork of the Snake or Teton rivers with any of the local pro outfitters like Teton Valley Lodge or WorldCast Anglers. While outdoor adventure is in no short supply, a stroll down Main Street in Driggs welcomes fun of a different variety with must-visit shops, a brand-new art gallery, Foxtrot Fine Art by artist Katy Ann Fox, interior design shops like The Rusty Nail. Visit the Velvet Moose for souvenirs, gifts and apparel, then grab a famous huckleberry milkshake at the Corner Drug or the Victor Emporium.
Taste of the Town
While the outdoor adventure might be what brings you to town, the culture, restaurant scene and flavor found throughout Teton Valley is why you’ll linger. The foodie scene may just surprise you—there’s more than enough on the menu in Teton Valley to satisfy most any craving or palate. On the south end in Victor, fuel up for the day with brunch at Butter Cafe. The Al Pastor Hash or a hearty Carnivore Burrito are just a few favorites. Nearby, sister restaurant Wanderlust Bistro dishes out breakfast, lunch and dinner at Teton Valley Resort. A hot slice of woodfired pizza from Pizza Alpino is the perfect bookend to any Teton adventure. PHOTO COURTESY OF PIZZA ALPINO Foxtrot Fine Art by Katy Ann Fox is a Main Street must-see. PHOTO BY JONATHAN CROSBY “To have but not hold” by Katy Ann Fox. PHOTO COURTESY OF KATY ANN FOX VIEWS.
In Driggs tucked behind Main Street, Rise Coffee House is the spot to gather while savoring the best cup of coffee in town. Order up a Bee’s Knees Latte with a touch of cinnamon and honey and enjoy any of the delicious freshly baked goods. For lunch or dinner, the options are aplenty—you can’t go wrong. Without question, make it a pizza night at least once, or maybe twice! Each town has at least one must-visit pizza spot serving up delicious pies all with their own unique flare. Order a locally brewed pint and pie from Wildlife Brewing in Victor or take pizza to go from Pinky G’s—they are also known for their locations in Jackson Hole and Big Sky. In Driggs, enjoy pizza of the woodfired variety at Tatanka Tavern and grab a seat on the scenic patio overlooking Main Street. Pizzeria Alpino is dishing up gourmet rocky mountain cuisine with an Italian flare like their Ponderosa Pine Pie heaped with artichoke, mushrooms, spinach and fresh basil. Get Baked Emporium is whipping up take-and-bakes perfect for making a night of it at your home-away-from-home. You can’t come to Teton Valley without an evening spent at Teton Thai in Driggs. Authentic Thai fare is made from scratch with spice to fit your liking. If you like a little kick to your green curry or Pad Thai, opt for two stars on their heat rating. For those more daring, four stars will do the trick. No matter the spice, the ambience, impressive wine and beer list and mouth watering menu is enough to kick your evening up a notch. Up the road on Little Avenue, Forage Bistro & Lounge is a favorite for an intimate dinner for any occasion. Named the Best Restaurant in Idaho by U.S.A. Today, Forage whips up made-from-scratch seasonally inspired dishes in their open-air kitchen daily. Unwind after your valley adventure for happy hour with a charcuterie board and bottle of wine sipped and relished on the patio.
Night on the Town While the nightlife is understated in Teton Valley, you can still make a night to remember at the local hotspots. In Victor, catch a live show with nationally renowned acts at the Knotty Pine Supper Club. Bands like New Orleans’ Galactic and Americana singer-songwriter Jeff Crosby have frequented this long-time Victor staple. On Thursdays, the Knotty hosts late-night music after the free community concert series, Music on Main, ends. The Royal Wolf in Driggs is equal parts restaurant and bar, but 100 percent where you should post up to toast to a day well spent in the mountains. Grab a cocktail or pitcher and try your hand at pool or take in the cool evening outside on the porch. The newest addition to the local scene, the Tetonia Club is a throwback hotspot hole in the wall that’s like a step back in time. You might catch a live show but you’ll definitely find great cocktails, vintage ski décor and eclectic vibes.
Summer 2022 | 37
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IMMERSIVE PHOTOGRAPHER
THE
Bringing a set to life with David Yarrow By Mira Brody
“The Final Frontier” was shot at Pioneer Bar in Virginia City, Montana. Owning the shot is English model Cara Delevingne, who was instructed by Yarrow to be “badass; sexy; sovereign.” PHOTO BY DAVID YARROW
David Yarrow is always lying on his stomach, says Courtney Collins, owner of Courtney Collins Fine Art. That’s because the world-renowned photographer takes the definition of “immersive photography” to a finite level, his lens pointed, unflinching, at 80-pound Tamaskan dogs, or lions, or down the barrels of guns to VIEWS.
capture many of his shots. Snapping the photo of an apex predator, a gunfight or the piercing eyes of a bar maiden holding a shot of whiskey, however, is a fraction of the time it takes to build the scene around him so that you, as a viewer, feel like a subject in the frame. >> Summer 2022 | 43
“No Currency” features the Colorado ranch on which director Quentin Tarantino filmed “The Hateful Eight.” With a twist of parody, the shot joins the worlds of the Wild West and today’s fascination with cryptocurrency. PHOTO BY DAVID YARROW
t’s a picture that you can look at for a very long time and one that has a narrative that can never be taken again,” says Collins in her Big Sky Town Center gallery, Yarrow prints spanning the width and height of the walls around her. Her focus is on a 71-inch-by-104-inch piece called “No Currency.” “You could never go back and take this again.” Yarrow is no stranger to capturing the right moment and took up photography at a young age. At 20-years-old, the Glasgow, Scotlandborn Brit captured the famous image of Diego Maradona at the World Cup Finals in Mexico City while on assignment for The Times of
London. He has since traveled the globe, capturing the intense likenesses of wildlife and people from Antarctica, Africa and the American West. Collins is Yarrow’s exclusive representative in Montana. She’s known and sold his art since before she opened her own gallery in 2020 and of Yarrow’s 10 U.S. galleries, hers is one of his highest ranking. In addition to selling his art, she says working with Yarrow on set is an honor and a fascinating process to witness. She joined him on a recent shoot at Crazy Mountain Ranch north of Big Timber, Montana, which took three days and consisted of an entire crew, wardrobe and makeup, carefully curated props and background characters.
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SCAN TO LEARN MORE ABOUT THE GALLERY
David Yarrow and Courtney Collins stand in front of “Bearish,” shot in Katmai National Park, Alaska. PHOTO BY GREG CAIRNS
verything from beginning to end is a process driven by the strong artistic vision and perfectionism of Yarrow. “His process is so interesting,” says Collins. “He’s not a filmmaker but he’s driven by filmmakers and making a picture that has strong content. His photography is cinematic. Everything is purposeful.” Inspired by filmmakers like the Coen Brothers, Martin Scorsese and Quentin Tarantino, Yarrow’s finished product tells an entire story in a single frame. One such piece is “Cat Walk,” featuring the King of Africa—a massive lion named Vayetse— staring down the camera as he struts down an earthy runway, surrounded by traditionally dressed Zulu people, in Dinokeng, South Africa, where the was piece was produced. “Cat Walk” is a quintessential Yarrow piece, both in its painstaking detail and lasting effect. The project was done in partnership with Kevin Richardson, a conservationist and filmmaker known as
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“The Lion Whisperer.” Together, they built a narrative that honored the efforts of Richardson’s lion sanctuary and the beasts they admire so much. “There was a great deal of creative processing long before we arrived in South Africa as this was very much a picture that was going to be made, not taken,” explains Yarrow in his artist’s statement for “Cat Walk.” They shot over a three-day period at 7:15 each morning to capture the same light, first photographing the Zulu people and imposing that photograph onto a massive canvas, then shooting Vayetse with the canvas erected behind him, Yarrow safely in a cage with his camera so the feline subject could do what he does best and truly own the catwalk. It’s a photograph that leaves visitors to Collins’ gallery gasping when they enter and see it for the first time. “I’ll be in the back sitting at my desk and I’ll hear people walk in and just gasp,” says Collins. “It’s kind of nice to have your breath taken away by something like that.” >>
Summer 2022 | 45
“Cat Walk” pays homage to David Yarrow’s relationship with conservationist Kevin Richardson and his lion sanctuary northeast of Pretoria, South Africa. PHOTO BY DAVID YARROW
arrow’s nonprofit partnerships and personal campaigns have raised money for a variety of causes throughout his career. His ongoing work with model Cindy Crawford has raised $2.2 million for the University of Wisconsin’s Pediatric Cancer Care Unit in Madison, Wisconsin, helping young patients battling leukemia. Proceeds from his 2018 “The Wolves of Wall Street” print signed by Leonardo DiCaprio and Martin Scorsese contributed $200,000 to a variety of conservation nonprofits. In 2020, Yarrow’s Koala Comeback campaign raised over $1.4 million for wildlife affected by the devastating Australian brushfires and, during the
COVID-19 pandemic, he joined the Art for Heroes campaign, providing support to frontline workers. “He’s a huge philanthropist, and that’s why I like working with him,” says Collins. “One of the most exciting things about working with David is that he was such a big deal, and was part of a much bigger deal, that he was giving back to the world, not just Montana, but globally.” Collins, who has been on three sets now with Yarrow, calls her relationship with the photographer a “privilege and an honor.” She recalls at one shoot in Virginia City, Montana, at Pioneer Bar, she walked into the set of “The Final Frontier” and her jaw dropped to the floor. Yarrow’s creative vision had come to life through the costumes, characters and live animals he had meticulously planned for this piece. “It was amazing to watch,” she said
of the experience working alongside him in action. The immersive photography genre goes both ways: part of his final product is placing you, the viewer, where he wants you in his shot. Back at Collins’ gallery, while looking at the image “No Currency,” photographed in the Colorado Rockies on Schmid Ranch where Tarantino filmed “The Hateful Eight,” you are being stared down by a man with a black, wide-brimmed hat, his eye patch covering some unexplained affliction. Behind him, two other men, their rifles fixed ahead, stand on the roof of a stagecoach. Their target? You. To learn more about Courtney Collins and upcoming events at her gallery, visit courtneycollinsfineart.com. Learn more about David Yarrow at davidyarrow.photography.
46 | Summer 2022
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WE SET THE STANDARD
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Clockwise from top left: Jeff Knaub, circa 1991; Lone Peak on a bluebird day; Bruce, Carolyn, Tyler and Taylor Erickson on a Big Sky family ski day; Claude Erickson with friends; Tyler Erickson; Kristi Knaub Borge Big Horn Downhill; Bruce Erickson. PHOTOS FROM KNAUB AND ERICKSON FAMILY COLLECTIONS
50 | Summer 2022
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This Pivotal
Moment
CELEBRATING THE JOY OF WINTER IN BIG SK Y Youth ski racing has been part of the fabric in Big Sky since the 1970s, when strict Austrian ski instructors—some of them former World Cup racers—coached local kids, many competing in weekend NASTAR races below the Explorer Lift.
“T
here was a headwall between the outrun of Mr. K and Lone Wolf, which was called NASTAR Knob,” said Jerry Pape, Jr., a participant at the time. Those instructors demanded perfect execution, Pape said, requiring kids to stop if they made even a small mistake and hike back to the top of the course. “It got to the point where if I was skiing down Mr. K recreationally and I made a bad turn, I would stop, take my skis off, hike back up to the top of the headwall, and do it again.” Then in the 1980s, ski instructor Sarah Doyle convinced ski school director Robert Kirchschlager to start a separate team. “Sarah pestered Robert long enough that he said, ‘OK, give it a try. But you have to do it all,’” said Hans Schernthaner, who succeeded Kirchschlager. At the time, Big Sky was a small, remote place with only a handful of kids around. Still, there was enough interest that Doyle rallied parents to buy the equipment that the ski school couldn’t supply—gates, a drill, bibs and team hats. The Mad Wolf Ski Team was born. As the team grew, the resort hired Red Lodge native and hotshot coach Scott Zahn as a ski instructor and part time ski coach. Soon, they were traveling to races around Montana, and in 1993, Zahn and a group of volunteers incorporated the nonprofit Big Sky Ski Education Foundation. Grassroots as it was, the team’s inception was a cultural milestone for Big Sky. It was the start
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of a program that’s since had upwards of 1,500 participants, some of whom have gone on to race for the U.S. Ski Team. Today is another defining moment. Thanks to the hard work of many, Big Sky has key community and economic structures including the high school, hospital, arts center, hotels and the new community center. This past February we celebrated our first ever winter carnival, Big Sky Winter Fest. This is a stake in the ground that establishes us among the ranks of legendary ski communities like Steamboat, Whitefish and Stowe. And with impeccable style and incredible heart, the event donated some of its proceeds to our local nonprofit ski team, BSSEF. At American Bank, we couldn’t be prouder. Our founding family, the Ericksons, have been skiing Big Sky Resort since it opened in 1973, and we’ve had a branch in Big Sky since 1999. Our logo has graced every team jacket since the original Spyder coats of the late ‘80s, and we’re thrilled to continue supporting BSSEF’s more than 250 kids today. For us, 2022 is also a defining moment: 75 years since our founding in Livingston in 1947. Today, we’re as committed as ever to our role as a foundational support structure for our communities and a key partner for our customers, ultimately in support of a healthy economy. In Big Sky, that means celebrating the transformative power of skiing and the pure joy of winter. Summer 2022 | 51
7th Annual Big Sky Art Auction
Collectors Collecting July 13th-16th, 2022
Join us for a weekend of art! The 7th Annual Big Sky Art Auction will feature over 100 carefully curated pieces of paintings, photography, bronzes and furniture crafted by skilled artists including Kene Sperry, Jake Mosher and Echo and Ron Ukrainetz. This year’s theme is Collectors Collecting and will include a series of items from each artist. A portion of sales will go to this year’s beneficiaries: Warriors and Quiet Waters, Big Sky Bravery, Bozeman Art Museum, Gallatin River Task Force, Greater Yellowstone Coalition and Big Sky Community Organization.
Schedule of Events July 13 at 11a.m. Virtual bidding begins July 16 at 6p.m. Live bidding takes place July 16 at 8:30p.m. Virtual and live bidding end
PRE-REGISTER WITH AUCTRIA
SUBMIT YOUR ART Information and schedule also available at bigskyartauction.com
M O U N TA I N H O M E K I TC H EN
MUST-HAVES S t o c k yo u r k i t c h e n w i t h c h e f- q u a l i t y tas tes and tools By Kate Hull
Any mountain kitchen should be well equipped with the tools and products for a mountain lifestyle. PICTURED LISTING: 419 GREAT GRAY HOLLOW, BIG SKY CANYON SOUTH, LISTED BY L&K REAL ESTATE
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Life in the mountains conjures up a certain aesthetic. And when it comes to the feeling of a home, we gravitate toward rustic décor with modern touches and other staples that say without question, that your dwelling is meant for life out West. While a beautiful home invites a cozy, welcoming mountain experience, be sure you’re not leaving out possibly the most lived-in room in your space—the kitchen! From Bozeman-made products and regionally sourced pantry favorites, to tools and gadgets aplenty, Scott Mechura, executive chef at Lone Mountain Ranch’s Horn & Cantle, said a mountain-style kitchen is as much about the tools and ingredients you’re using as the style of food you’re cooking. Mechura’s deep-seated knowledge of mountain cuisine spans more than two decades of time in the Gallatin Valley, with a stint in Texas thrown in the mix. He was the opening chef at the Timbers in Island Park, Idaho, and executive sous chef at the Yellowstone Club. Suffice to say, he knows a thing or two about mountain cuisine, how to best prepare it and what he wants to see in the kitchen when he’s at the helm. >> Summer 2022 | 55
Stock up on local cuts For Mechura’s must-haves, he starts in the freezer and pantry. “Some of the [Mountain West] staples are wild game, freshwater fish like salmon and trout, and a plethora of berries and fruit trees,” he said. “We love smoking and curing and using a lot of grain. When you incorporate all these things together, that’s Northern Rocky Mountain cuisine.” In southwest Montana, the home cook has access to amazing, hearty game like elk and bison. Grocers stock Montana-based game, and the availability of online markets provides access to a plethora of mail-ordered high-quality meats. While Mechura loves elk, he tends to stock his freezer with bison. “I recommend bison because it is higher in Omega-3,” he said. “If you are stocking your kitchen, load up your freezer for lean times ahead.” Stop by the Big Sky or Bozeman farmers markets in the summer, the Bozeman Co-op and check out online marketplaces such as RegenMarket for more local meats.
Fruits, sauces and glazes
TOP: RegenMarket is an online marketplace where you can buy local meat, honey, grains and other Montana products, delivered to your door. PHOTO COURTESY OF REGENMARKET BOTTOM: Huckleberries are a Montana delicacy, found in local grocers, or up high in the mountains when the season is right. PHOTO FROM ADOBE STOCK
While meat and potatoes reign supreme in the mountain valleys, no true Northern Rocky Mountain cuisine is complete without a bit of fruit, from glazes and sauces to desserts and marinades. “Huckleberries are something that is really fun to have in stock in your fridge or freezer,” Mechura said. “They are very popular to harvest in the summer and then use fresh or freeze for the winters. They are great in everything from syrups to jams to drying and using in your granolas.” Mechura loves to make a tart and delicious huckleberry sauce with red wine and bison stock. Add a hefty supply of Fathead Lake cherries or farm-fresh plums to round out your fruit supply. Adding sophisticated full-flavor to any dish, Bozeman-based Black Boar Truffle is a crowd pleaser that’s delicious and versatile. Jazz up any dish with a hint of the earthy and mushroom-like umami from each truffle variation. While this savory spice is known as a delicacy, Black Boar Truffle makes the celebrated taste a bit more approachable and affordable with its Black Perigord truffle powders and truffle-infused soy sauce.
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Food is nothing without the right balance of flavor. Be sure to keep oils and spices aplenty in your cabinet—local Chef Scott Mechura recommends Black Boar Truffle. Once the weather warms, there’s nothing quite like pulling out the grill. Smoked fish and other meats make a summer’s eve more delightful. One of Mechura’s outdoor cooking tools is a Big Green Egg grill or Traeger smoker to grill your meat to perfection. PHOTOS FROM ADOBE STOCK
“Black Boar Truffle imports French truffles, but they make all the products locally in their facility from soy sauce to seasoned salt,” Mechura said. Mechura uses truffle salt on Horn & Cantle’s steak and fries, among other recipes. For the perfect wow-factor addition to a night at home, sprinkle truffle salt onto fries or meat, or jazz up a charcuterie board with a surprising local fruit or jam.
Add a little heat “We love our smoked fish,” Mechura said. And smoked meats, or even vegetables! Whether it’s enjoying a warm spring day or soaking in the late summer evening, time spent on the porch smoking and grilling up a meal is an extension of the kitchen, and a mountain must. “In a perfect world, a gas grill is perfect and convenient in the winter,” Mechura said. But when you have to take it outdoors, options like the Big Green Egg grill or a Traeger smoker allow for perfectly cooked, smoky, charred meats grilled to perfection. “A charcoal or wood grill allows you to apply some smoke and direct fire to wonderful cuts of great bison and fish,” Mechura said. “Smoke salmon or a large Steelhead Trout for a delicious smoked fish.” Used in the oven, on the campfire or on the stovetop, never underestimate the versatility of a cast-iron Dutch oven with a little added heat. Place it on your stove for an added pop of color to your kitchen décor as well as leaning into its usability as a go-to tool at mealtime. >> VIEWS.
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LEFT: Named “the Cadillac of its kind,” New West KnifeWorks creates beautiful and versatile knives for every kitchen. PHOTO COURTESY OF NEW WEST KNIFEWORKS
Tools of the Trade
TOP: New West KnifeWorks is a Victor, Idaho-based knife producer of Americanmade chef knives, as beautiful as they are useful. PHOTO COURTESY OF NEW WEST KNIFEWORKS RIGHT: A rich chimichurri can be whipped up in minutes with the right food processor. PHOTO FROM ADOBE STOCK
In the kitchen Mechura says, you don’t have gadgets, you have tools. And for whipping up delicious game and perfectly slicing accompanying vegetables, the right tools are essential. “You can’t ever go wrong with a good quality set of sharp knives,” Mechura said. “It really is such an underrated tool.” Named “the Cadillac of its kind,” and celebrated by renowned chefs across the country, Victor, Idaho-based New West KnifeWorks is crafting stunning, American-made chef knives that are as impressively versatile and precise as they are gorgeous. And while adding a set of expert knives is a must, keeping them sharp is arguably just as important. “It’s not a twice a year thing to sharpen your knives or spend an entire afternoon [occasionally] sharpening them,” he said. “You need to sharpen your tools 10 or 15 seconds every time you use it.” No chopping or dicing could be complete without a tried-and-true food processor. While this tool might not be as sexy as a set of stunning knives, Mechura explains that it is just as important for whipping up a hearty dish post-mountain adventure. His go-to dish in the processor? A savory chimichurri that comes together in five minutes flat thanks to a food processor. Add heaping dollops atop local beef or protein of choice. Stocked and prepped for an evening at home, get ready to cook up mountain cuisine to delight and surprise the palate. And when you need a night off, there are always the pros like Mechura in your local kitchens ready to show you how it’s done—sharpened knives and all.
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BIG SKY EVENTS ARENA BIG SKY, MONTANA
JOIN US THIS SUMMER FOR
Big Sky’s Biggest Week WED. JULY 13 – SUN. JULY 16 Big Sky Art Auction
FRIDAY, JULY 15
Big Sky Community Rodeo Street Dance, Town Center Avenue
TUESDAY, JULY 19 Big Sky Bingo Night
Big Sky Community Day / Mutton Bustin’
WEDNESDAY, JULY 20
Big Sky PBR Golf Tournament at Black Bull Golf Course
THURSDAY, JULY 21
Big Sky PBR Basecamp Vendor Village Open PBR Bull Riding Night 1
FRIDAY, JULY 22
Big Sky PBR Basecamp Vendor Village Open PBR Bull Riding Night 2 Live Music Following Bull Riding - TBD
SATURDAY, JULY 23
Big Sky PBR Basecamp Vendor Village Open PBR Bull Riding Night 3 Live Music Following Bull Riding, Hayes Carll
VISIT BIGSKYPBR.COM FOR TICKETS & INFORMATION
Refresh and Reset UNDER THE BIG SKY WITH THESE HANDPICKED SUMMER COCKTAILS Brought to you by 406 Agave Premium Tequila As the days get longer and your backyard or porch looks more inviting, so does enjoying a crisp, refreshing cocktail to go with the end of your day. Whether you were out adventuring on one of many local trails or rivers, or are celebrating the end of your workweek with an eye toward the weekend adventures to come, 406 Agave’s summer cocktail guide has you covered. Big Sky is home to handcrafted adventure that draws all walks of life, and why Payton Hueler founded 406 Agave Premium Tequila to begin with—so we could have a drink to pair with our lifestyle. The next time you have company over, are gathered around a bonfire or are enjoying a peaceful moment to yourself, try one of these signature 406 Agave summer cocktails to add a bit of flavor—you deserve it. You can find bottles of the Blanco and Reposado at most bars and liquor stores around town including The Cave Spirits & Gifts, Scissorbills Saloon, Tips Up, Lone Mountain Ranch, Blue Buddha Sushi Lounge, the Drunken Monk, The Independent, Montage Big Sky and Spanish Peaks Mountain Club. >>
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Big Sky summer weather calls for a Big Sky summer cocktail served up by your local tequila experts, 406 Agave. PHOTO BY JASPER POORE
VIEWS.
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4 0 6 PA L O M A 1.5 oz. 406 Blanco 0.5 oz. aperol 1 oz. rosemary syrup 0.75 oz. grapefruit juice 0.5 lime juice 2 oz. carbonated water Add all ingredients, except the aperol, to a highball glass with a scoop of ice. Stir, float aperol on top and garnish with a lime wheel and rosemary sprig.
4 06 BUC K 1.5 oz. 406 Blanco 0.5 oz. aperol 0.25 oz. lemon juice 0.5 oz. chamomile tea syrup 1 oz. ginger beer Add all ingredients, except the ginger beer, to a rocks glass with a scoop of ice. Stir, float the ginger beer on top and garnish with orange zest.
Whether you prefer a refreshing drink on or after the river, 406 Agave’s summer cocktail guide will be sure to inspire. PHOTO BY JASPER POORE 62 | Summer 2022
VIEWS.
4 0 6 M A R T INI 1.5 oz. 406 Blanco 0.5 St. Germaine 0.75 oz. lemon juice 0.5 oz. simple syrup 1 tbsp. frozen or fresh huckleberries Add all ingredients to a shaker. Add a scoop of ice and shake well. Strain into a coupe glass and garnish with dehydrated lime wheel and huckleberry bull’s eye.
4 06 JAL APEÑO M A R G A R ITA 1.5 oz. 406 Blanco 0.5 oz. jalapeño infused simple syrup 0.75 oz. pineapple juice 0.5 lime juice Add all ingredients to a shaker. Add a scoop of ice and shake well. Empty into a rocks glass and garnish with a slice of fresh jalapeño and lime wheel.
FIND 406 AGAVE NEAR YOU:
VIEWS.
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In Keeping With the Land
LEARN MORE ABOUT REGEN
The impact of a movement is always more powerful when people join forces and work together—the fight against a warming planet and a challenged food system is no different. This is what drives RegenMarket, an online food marketplace, to continue finding and supporting regenerative producers who are improving food production methods for a healthier Earth, animals and consumers. Regen’s partnership with Roam Free Ranch and its owners, husband-wife duo Jon Sepp and Brittany Masters, reflect these efforts. Roam Free does everything with a strong mission behind it—leaving the planet better than they found it. It’s not easy to balance running a regenerative farm with the added legwork of finding new distribution markets and increasing awareness of why their products are different, and of higher
quality. That’s where Regen comes in. “Up until last fall, we had just been selling at a few organic grocers and mom-and-pop shops and then selling whole and half bison to locals,” Masters says. “Regen reached out to us and wanted to carry a local bison so we started cutting our animals a little bit different to support this partnership. We now offer New York strip steaks, bison tomahawk steaks, ground bison and bison patties through the market.” This new partnership with RegenMarket is a win-win for both businesses: the market can offer Montana-based bison products to their members, and Roam Free, based out of Hot Springs, Montana, benefits from the added exposure in the Big Sky and Bozeman area. This collaboration really is at the heart of what Regen does—connect farmers with consumers for a healthier food chain.
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Roam Free Ranch, based in Hot Springs, Montana, has a herd of 200 free-roaming bison on a regenerative grazing schedule to nourish the land on which they reside. PHOTO COURTESY OF REGENMARKET
R OA M F R E E A N D R E G E N M A R K E T LO O K TO C H A N G E O U R F O O D S YS T E M F O R T H E B E T T E R By Brooke Constance White
Regenerative Practices
Like all of Regen’s producers, Masters and Sepp use techniques to regenerate the land on which their bison roam, not just sustain it. One way they do this is by rotating where their 200 bison graze and giving each pasture 365 days of rest after grazing. The way bison move and graze is naturally regenerative, Masters said. They naturally herd together and graze in smaller areas instead of spreading out as cattle do in an open pasture. They also bail graze with native grass hay in areas that need more restoration. During the process, the bison will stomp the grass’ seeds into the ground, creating more biodiversity. Along with regenerating the soil and land, Roam Free focuses on animal welfare by using low-stress handling VIEWS.
techniques and bait to move their bison between pastures. They also nurture the bison’s wild instincts by keeping the herd intact and not culling the herd when there’s an aggressive male. It’s these instincts that helped protect them in the wild. Roam Free has wildlife-friendly pastures so native elk and deer can roam free, using a special type of fencing that wildlife can go over or under. This ensures that they are not preventing any migration corridors through their ranch. Last, but certainly not least, Roam Free believes in creating a product that is nutritious for the consumer—none of their products contain sugar or any fillers. “It’s all about putting back more into the soil than we took, more and more every year,” Masters says. “Giving it all back and more, and truly leaving it better than we found it.”
Supporting Producers
Finding and supporting regenerative producers like Roam Free is at the core of what RegenMarket is all about, said co-owner Ryan Kulesza. “If you want to do the right thing and effect change, the first thing to do is support the people who are already doing that, and that’s what we do here at RegenMarket," he said. “I’d say less than five percent of producers are regenerative so if you want a food system that betters the environment, betters the animals and betters you, you need to find the producers who are doing that and support them." Xan Jarecki, general manager and head of strategic development for RegenMarket, agrees, saying they’re excited to support a Montana-based bison ranch that’s both female and veteran-owned. “We put a really strong emphasis on our producers,” Jarecki says “We don’t haggle with them and we do everything we can to emphasize their success.” Aside from the benefits of supporting regenerative producers who are doing right by the food-producing agricultural land, the flavor profile of grass-fed, grassfinished animals like Roam Free’s bison is significantly more robust than the same animal finished in a feedlot that's fed corn and soy. Jarecki says that a grass-fed and grass-finished animal grazing on different varieties of grasses and herbs will not only offer a more flavor-rich product but will also be much more nutrient-dense. Shopping at RegenMarket and supporting Roam Free is a great way to make a conscious decision with your money, Jarecki adds. “Food is vital,” he says, “and the more we support producers who are producing nutrient-dense food the right way, the more we can work towards fixing a broken food system and reversing climate change.” Summer 2022 | 65
4 Highpoint Drive, Big Sky Mountain Village 4 BR | 4.5BA | 3,500+/- sq ft Offered at $2,850,000 Stunning Lone Peak views with top quality construction and materials
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140 UPPER BEEHIVE LOOP ROAD Beehive Basin | Big Sky, MT
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Spectacular View of Lone Peak and Gallatin Range Multiple Decks, 2 Fireplaces & Sauna Easy Access to Biking, Hiking, Back Country Skiing & Forest Service Close Proximity to Big Sky Resort Scan Me
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S PA N I S H P E A K S M O U N TA I N CLUB THE RANCHES, LOT 12 Spanish Peaks Mountain Club | Big Sky, MT
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IMAGINE YOURSELF... RELAXING, RIDING, FISHING, HUNTING
Whether you choose to hunt, hike, fish, horseback ride, ATV or just simply enjoy the privacy and take in the views, The Reserve at Willow Creek is exclusively the quintessential location to build your Montana dream. 157+/- acre ranches starting at $1.55M
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All information given is considered reliable, but because it has been supplied by third parties, we cannot represent that it is accurate or complete, and should not be relied upon as such.These offerings are subject to errors, omissions, and changes including price or withdrawal without notice. All rights reserved. Equal Housing Opportunity. If you currently have a listing agreement or buyer broker agreement with another agent, this is not a solicitation to change. ©2016 LK REAL ESTATE, llc. lkrealestate.com