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Happy New Year to you!

Apple Mouth GangAs the snow falls and the new year arrives, we want to take a moment to say thank you to all of our readers, partners, supporters, and friends for being such an important part of our work. Between holding gatherings such as the Farm to Healthcare conference, supporting Harvest of the Month activities in schools, and identifying agricultural policy priorities for the upcoming legislative session, NCAT's Montana Healthy Food and Communities Initiative team had a very busy conclusion to 2014. We hope you take a moment to read about some of these activities, and please know how sincerely we appreciate your support.

The Montana Healthy Food and Communities Initiative Team

farm to cafeteria logo

November Farm to Healthcare Conference Brings Together Stakeholders

Farm To Healthcare

As the importance of nutritionally dense, minimally processed food becomes more well known, many institutions across the country are changing the way they purchase and prepare food. One of the emerging markets for local food is hospitals and healthcare facilities, where foodservice managers, chefs, dieticians, and administrators are looking for ways to serve fresh, local food to their clients and staff. Montana is no exception. NCAT recently held a Farm to Healthcare conference to bring together interested stakeholders in order to discuss successes and challenges in this market. Read on to learn about NCAT's "Farm to Healthcare" conference, which was held in Livingston on November 7, 2014. You can also view videos of the presentations from the conference.

On October 16, NCAT brought several of those school food-service staff together at a Montana Cook Fresh training in Boulder, Montana. The training promoted healthy, local food in school cafeterias by providing participants with helpful skills for preparing whole, raw ingredients in school kitchens and turning them into delicious meals that meet school nutrition guidelines (and kids' approval!). Read on to learn more about the tips shared at the Montana Cook Fresh training.

Montana Food News


FoodCorps is accepting applications for new community partners to host a service member for the 2015-2016 school year. If your school or organization is interested, please go online to learn more and complete the letter of inquiry: The deadline for submitting the online pre-proposal is January 17, 2015. Please feel free to contact Al Kurki at, (406) 494-8655 or Kirsten Gerbatsch at, (406) 533-6645 with questions.

grow montana logo

Grow Montana Seeks Clarity, Potential "Cottage Food" Law

The Grow Montana Food Policy Coalition, which is housed and coordinated by NCAT, continues its efforts to streamline and improve the state's current patchwork of confusing and complicated food-safety rules. It is dedicated to making these rules work for Montana's producers and food entrepreneurs. Read on to learn more about Grow Montana's efforts to clarify food-safety laws in Montana.

Crunch Time
Food CorpsCelebrating "Harvest of the Month" at Boulder Elementary

All throughout November, Boulder Elementary celebrated apples for the "Harvest of the Month" program by partaking in a wide variety of activities. Montana's "Harvest of the Month" program promotes a different Montana-grown food every month in K-12 schools throughout the state. The program's goal is to encourage healthy food choices by expanding students' knowledge of seasonal and local food while also supporting Montana farmers. Ready to learn about the many ways to get kids excited about local apples? Read on.

Featured Recipe:

If you were inspired by Boulder Elementary' s Harvest of the Month activities for apples, you can make your own version of Apple Coleslaw, included here. It is also a great way to use some of those delicious carrots and cabbage you may have stored from the fall harvest! While Boulder prepared Apple Coleslaw for the whole school, this recipe will only make eight servings.


  • 8 cups mixed shredded red and green cabbage
  • 5 cups cubed apple
  • 1/2 cup shredded carrots
  • 1 cup nonfat Greek yogurt
  • 2 tablespoons distilled white vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon grated garlic
  • Kosher salt and ground black pepper

Combine red and green cabbages and carrots in a large bowl. Toss to mix well.

Whisk yogurt, vinegar, lemon juice, and garlic in a medium bowl until smooth. Season to taste with salt and pepper. No more than 20 minutes before serving, cut core from apple and cut apple into matchstick-size pieces. Add apple to slaw mixture and toss to evenly incorporate. Add dressing (adding earlier will result in a soggy slaw) and toss to evenly coat.

This recipe was adapted by Briana Sullivan, FoodCorps member in Boulder, from Find the original recipe at

The Foundation for Healthy Montanans Logo
Thanks to the Foundation for Healthy Montanans for its support.
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Copyright © January 2015
The National Center for Appropriate Technology

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