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".

Can Do: Montana Entrepreneurs Stick Together

Feb 23, 2018

“One of the really great things about Montana entrepreneurs is, because it is a small community, there is this feeling of, ‘We are all in it together.’ So, I’ve found that in Montana it’s more accepted to say stuff like, ‘I totally screwed that up’ or, ‘God I hope my business makes it.’ Having the ability to talk like that and be so transparent is really powerful,” says Stefanie Sample, a Montana entrepreneur and neuroscience-based leadership coach, and this week's guest on "Can Do."

Between 1864 and 1889, the buffalo were exterminated, the Indian wars ended, tribal nations were confined to reservations, cattle and sheep by the tens of thousands grazed the open range, Butte exploded into a city with electricity and millionaires, and multiple railroads connected Montana to the world. “Montana 1889” tells the many stories of this overwhelming transformation by entering into the lives, emotions, and decisions of Indians, miners, cowboys, women, and entrepreneurs who were cooperating and competing in the new state.

We are excited to offer an exclusive extended interview with Ken Egan about his book Montana 1889 via our podcast and web streaming.  

About the Book: 

An irreverent, twisty, time travel comedy!

What if you could make a change to history that would eliminate the Spanish Inquisition, American slavery, World War II, global warming, and an egomaniacal US president who thought he was smart enough to drop nuclear bombs here and there without negative consequences? What if that change also made the United States and 5 billion people poof from existence? Would you do it?

Why No Two Snowflakes Look Alike

Feb 19, 2018
(PD)

You know the old saying “no two snowflakes are alike”? Well, there may be more truth to that than you think. I am from Hillsboro, Oregon, where the snow falls in wet, indistinguishable clumps. When I moved to Montana, I immediately noticed a difference.

Recipe: Pizza Dough

Feb 18, 2018
Flickr user, Nicola. (CC-BY-2.0)

"There's something that goes on with refrigeration and pizza dough," observes Jon Jackson, one of the Food Guys. Other Food Guy Greg Patent agrees and gives this phenomenon a name: it's cold fermentation, and you can take advantage of it when you make pizza dough or sourdough bread. After you've kneaded the dough, stash it in the fridge to give it additional time to ferment.

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