Grow Montana Monitors Proposed Livestock Rule Changes
The Grow Montana Food Policy Coalition, which is housed at and coordinated by NCAT, is following proposed fee increases by the Department of Livestock (DOL) that could negatively impact small dairy producers and processors in Montana. The department has proposed amending ARM 32.2.406 to almost double the inspection fee per 100 pounds of milk and increase the minimum monthly charge from $50 to $225. Fees for dairy processors are also included, with a minimum monthly charge of $725 and a maximum of $2,850. The economic impact on small dairy businesses could be severe. Read the full story.
Smart Snacking: Kracklin' Kamut Ready For Schools!
"Crunchy like Corn Nuts, but not so hard on the teeth," is how Caleb Kriser, the company manager of Kracklin' Kamut, describes the snack that is made in Big Sandy from Montana-grown Kamut. While Montana-grown foods from lentils to lettuce are making both their debuts and recurring appearances in school lunches, Kracklin' Kamut snacks have the distinction of meeting the new federally mandated "Smart Snack" regulations. This means Kracklin' Kamut is able to be sold in school stores, vending machines, and anywhere else snacks are sold during the school day.
Read on to learn about how Kracklin' Kamut became Smart Snack friendly, and find more information on how to make your local product ready for schools!
A Fresh Perspective on Fresh Food
This year, FoodCorps Montana is celebrating service sites that have made great strides in changing what's served on school food trays. Boulder service member Mary Rochelle shares her inspiring interview with principal and superintendent Maria Pace on the FoodCorps Montana blog. Read more about how FoodCorps has "transformed" Boulder's school lunch program!
Harvest of the Month Recipe: Crispy Carrot Fries
In the mood for fries? Instead of the French kind, try these. Carrots are tasty and quite nutritious!
Source: Chop Chop
6 carrots (about 1 pound), well-scrubbed but not peeled
1 tsp olive or canola oil
1⁄2 tsp salt
1. Preheat oven to 400°F.
2. Cut carrots into thirds. Cut the thinnest end into 2 spears. Cut the two thicker parts into 4 spears each so that you get approximately 10 carrot spears from each carrot (depending on the size of carrot).
3. Put the spears on the baking sheet, add the oil and salt and, using clean hands, rub the oil and salt on the carrot pieces until they are all lightly coated with oil.
4. Transfer the baking sheet to the oven and bake until the carrots are tender and golden brown, about 30 minutes.
5. Serve right away.
Save The Date!
Mark your calendar now for this important conference that will bring together stakeholders from across Montana to discuss our local and regional food systems.