By Bella Butler EBS STAFF The last few weeks, the string beans at the Big Sky Farmers Market have been flourishing. The purple and patterned vegetables...
By Bella Butler My mother, Nancy Butler, owns a local catering business called the Gourmet Gals. Growing up, I never had a dull meal, but it...
By Mira Brody EBS STAFF I don’t hunt, but I make friends with the right people. I earned some elk meat from a coworker this fall...
By Mira Brody EBS ARTS & ENTERTAINMENT EDITOR If you’ve visited the grocery store recently, or ordered groceries for delivery, you’re probably aware of the war...
Mira Brody EBS ARTS & ENTERTAINMENT EDITOR The uses of apple butter are endless. The fruit spread is a flavorful addition to English muffins, toast, crackers...
By Mira Brody EBS ARTS & ENTERTAINMENT EDITOR Wintertime cooking is a veritable catch-22—while the cold weather intensifies your cravings for something warm and hearty, the...
By Mira Brody EBS ARTS & ENTERTAINMENT EDITOR Rolled oats, sweetener and oil–these are the three base ingredients of granola, yet for some reason companies for...
By Michael Somerby EBS STAFF In late December, The New York Times released, for me, one of their most impressionable pieces of the calendar year. It...
Disclaimer: this recipe contains no goat By Michael Somerby EBS STAFF At Outlaw Partners, EBS staff included, we like to eat. As proof, the office kitchen...
By Bella Butler EBS EDITORIAL ASSISTANT Roughly 100 years ago, my great grandmother stepped off of a boat on Ellis Island as an eight-year-old Italian immigrant....
