MTPR

Arts & Culture

Author interviews, food, natural history, poetry, and more from "The Write Question", "The Food Guys", "Field Notes", "Home Ground Radio", "Front Row Center", and "Reflections West".

'Field Notes:' Great Horned Owls

Mar 12, 2018
Great horned owl watercolor.
Wenfei Tong

I was admiring a blanket of stars spread above Lake Como in Montana’s Bitterroot valley, when out of the stillness of the chill winter night came floating a deep, dignified, hoo-h’HOO-hoo-hoo.

There are few things more evocative of wildness in the northern woods than the hooting of great horned owls.

"Challenges can be construed as opportunities. Challenges can also be construed as obstacles. The one thing that I learned when we first started this company was that everything was an opportunity, and every opportunity we needed to chase."

That’s Larry Kolb, the co-founder and U.S. president of TSI Health Sciences, a manufacturer of functional health care products sold in over 35 countries across the world.  In this episode of "Can Do," Larry shares how he co-founded and grew a multifaceted, international business from Missoula, Montana.

The dating world can be a harsh, exhausting, and intimidating place, but it can also be the doorway to a bright and beautiful future with someone you connect with. The only problem is, in our modern, fast-paced society, you never know which side of that coin you’re going to get.

A red squirrel (Tamiasciurus hudsonicus) eating a cone.
(PD)

Not long ago I was out hiking in the mountains during one glowing afternoon. I turned off the trail and headed into the woods in search of a comfortable place to nestle down and daydream. As I found a spot for myself a red squirrel came bounding toward me on a fallen log. It jumped onto the trunk of a ponderosa pine and gave me that bright-eyed stare accompanied by several swishes of its feathery tail. Then it headed up the tree and disappeared among the high branches. I'd been sitting in a peaceful reverie for only a minute when suddenly a pine cone came crashing to the ground just a couple of feet away. I looked up and saw two more falling. The squirrel was attacking me!

How To Make Pie Crust, The Baking Wizard Way

Mar 4, 2018

Food Guy Greg Patent, a.k.a. The Baking Wizard, is puzzled by FOBPC (Fear of Baking Pie Crusts). “It seems to scare cooks to death – I don’t understand it. I have a basic pie crust formula that works for me pretty much all the time." One key to Greg's success: he mixes pie dough in the food processor, to minimize handling it.

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