Youth Summits Excel
This fall, NCAT's Growing Leaders Youth Initiative put on youth summits across the state to reach high school youth and faculty to engage them in conversations about growing resilient, community-based food systems. From Kalispell to Billings, students gathered and discussed topics such as food insecurity, school food, and effective project development and community engagement. One teacher from Billings commented, "I heard phenomenal things about the summit in Billings! The students who attended from Senior were super impressed with the entire event and are planning to host a school-wide Lunch-and-Learn highlighting things they learned from the summit later this semester! Way to go!"
Read on to learn more about the Growing Leaders event in Billings and how you can get involved with Growing Leaders in your community!
Cottage Food Rules Approved
The ability to produce and sell cottage food in Montana became official as of October 1, when the state adopted its rules for small producers. Cottage food refers to non-hazardous products made in home kitchens and sold directly to consumers, including items like jams, jellies, baked goods, and trail mixes. The adopted rules recognize that these products require minimum regulation from a food-safety perspective and provide an avenue for food entrepreneurs to test the market for their goods. Read more about the rules and the bill.
Farm to School Celebrations
In celebration of National Farm to School Month, FoodCorps service members across Montana exercised their creative event planning skills, hosting activities ranging from taste tests of local food to doling out kale chips for National Kale Day.
The highlight of the month was OPI Team Nutrition's "Montana Crunch Time," a statewide event that celebrates farm to school by biting into locally and regionally grown apples. Thousands of students participated in Crunch Time on October 26th, including Elle Ross's service site in Hardin. Elle's high school students made such an impact that they joked, "The earthquake drill the week before was to get everyone ready for the crunch!"
Read more about service members successfully celebrating National Farm to School Month with local food for students!
Harvest of the Month Recipe: Apple 'n Cabbage Slaw
Serve as a tasty side dish or as a colorful addition to sandwiches!
Source: Picture the Recipe
2 cups red cabbage
1 cup green cabbage or lettuce
1 1/2 apples (recommended: golden delicious or other local apple)
2 carrots (about 1 cup)
3 green onions
1-2 tablespoons of cilantro (or more to taste)
2 tablespoons salad oil
2 tablespoons honey
2 tablespoons apple cider vinegar
Juice of one lime
Salt and pepper to taste
Optional: dash of cayenne
1. Shred the cabbage into fine strips. Measure cabbage or lettuce and add into a large mixing bowl.
2. Grate the carrots using a big-holed grater and add to the bowl along with sliced green onions.
3. Finely chop a small handful of cilantro and add it to the salad mix.
4. Lastly, cut the apples into thin matchstick pieces and add it to the salad. Toss everything together well.
5. For the dressing start with the salad oil in a jar or bowl.
6. Add the honey, apple cider vinegar, lime juice, salt, pepper, and a light dusting of cayenne to the oil.
7. Put the lid on and shake the dressing (or whisk with a fork if you're using a bowl) until the oil and other liquids are mixed well.
8. Drizzle over the salad and toss until everything is coated in dressing.
9. Serve chilled.