LOCAL PRODUCERS

Gulch Distillers: Beyond Bread and Beer

What happens when two friends start dreaming about opening a distillery and making whisky in central Montana? Mix in shared childhood memories, inherited Helena red hair, and a love for single malt whisky, and you get Gulch Distillers.

Gulch Distillers has a hometown feel and offers hometown products. Tyrrell HIbbard and Steffen Rasile use Montana-grown grains in their grain-based spirits, and use locally grown herbs, fruits, and other products when possible on both sides of the business – botanicals in the factory and fruit and berries at the tasting bar.


GLOBAL FOOD SYSTEMS

The Cloud with a Silver Lining

In October 2016, two Tolima coffee lots ended up in the top five at a country-wide coffee cupping festival, including first place, surprising judges and the public. The victory and recognition comes at critical point for coffee producers in the southern part of the department. Though geo-climatic conditions favor the production of specialty brews with unique flavors, coffee producers face obstacles in processing, accessing financial mechanisms, and finding new markets.

There are an estimated 24,000 coffee farmers in the nine municipalities in Colombia’s Tolima province. Tolima’s largest coffee cooperative, CAFISUR (Cooperativa de Caficultores del Sur del Tolima), has worked for the past fifty years to fill gaps in the coffee value chain, building smallholder farmers’ skills and knowledge and giving them a better chance at equitable prices.

Coffee farmers in the municipality of Chaparral, located in south-central Colombia in the Department of Tolima, have difficulties drying their coffee on time to meet market demands.


REGIONAL FOOD SYSTEMS

“We the People” Get to Tell the Government What to Do!

The last week of October, heading into fall and Halloween, more than 200 people – from federal, state, county, city, and tribal agencies, Montana State University and the University of Montana, NGOs, food-related businesses, and farmers, ranchers, and producers – spent two days of intensive conversation outlining policy initiatives to be considered by the Montana State Legislature over the next decade to support, improve, and market Montana’s food products within the state and around the globe.


HONORING OUR SMALL BOAT FISHERMEN

Martha Stewart “American Made” Award Winner: Loki Fish Co.

Dylan Knutson, Loki Fish Co., recognized by Martha Stewart at the 5th Annual American Made Summit, October 21, 2016.

Dylan Knutson (3rd from right), Pete Knutson (2nd from right), and Pete’s wife, Hing Lau Ng (far right), Loki Fish Co., are recognized by Martha Stewart at the 5th Annual American Made Summit, October 21, 2016.

At GoodFood World, we stand up and cheer for our friends at Loki Fish Co., Seattle! After more than 35 years of hard work, sleepless nights, and cold wet days, Pete Knutson – with his son Dylan –  got the recognition he deserves as a spokesman, leader, and crusader for small boat fishermen throughout Puget Sound and the Alaskan fisheries.

One of just 10 award winners, Loki Fish Co. was spotlighted in New York City by Martha Stewart as a winner of the Martha Stewart American Made nationally recognized awards, which spotlight  extraordinary makers, small-business owners, and creative entrepreneurs in the fields of crafts, design, food, and style.

If you’re in Seattle, stop by one of the year ’round farmers markets, buy a piece (or a freezer full) of the best salmon you will ever eat, and give the Knutson’s a high-five! They have worked hard for this and deserve every bit of support we as consumers can give them!

More about Pete, Dylan, and their fishing vessels Njord and Loki here.


FEATURE ARTICLE

Dryland Farming – How They Do It In Montana

For those who are trying to farm in the Palouse region of eastern Washington, northern Idaho, and northwestern Montana, there is only one name for it – Dryland Farming. Annual rainfall levels of 8 to 16 inches mean that farmers have to be good – very good – at moisture management.

Meet just a few of the folks who grow and process grain, pulses, peas, and chickpeas on nothing more than the moisture that falls out of the sky.

click here

Casey Bailey

Daryll Lasilla

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Or make a farm visit on July 9, to Bob Quinn’s farm near Big Sandy MT and meet more of the members of the Montana Organic Association..


FEATURE ARTICLE

Wonder Bread or Wonderful Bread?

Fresh baked bread by our own Kate McLean.

Fresh baked bread by our own Kate McLean.

Chances are your family’s daily bread is just another item on your list when you shop at your favorite supermarket. Let’s take a closer look at what you’re bringing home; your bread may be “in disguise.”

It’s pretty clear that fluffy loaves of mass-produced soft, damp, nutritionally deficient, chemical-laced bread made in large industrial “bread factories” and sold in tightly sealed plastic bags contain additives and preservatives to make them easy to process and to give them a long shelf life.

But what about the rest of those loaves lined up and just asking to be dropped into your shopping cart?

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