By Scott Mechura EBS Food Columnist Flavor is the king of cuisine, is it not? The first summer sweet corn, or that perfectly aged 20-year single malt...
By Scott Mechura EBS Food Columnist One day not that long ago, as I was pumping gas in Bozeman, I saw an employee wheel a large Rubbermaid...
By Scott Mechura EBS Food Columnist If you ask most people which food has the largest impact on our environment, be it in terms of...
By Scott Mechura EBS Food Columnist I once wrote about what is in the average chef’s refrigerator. If you recall, it usually isn’t much. Yes, its contents...
By Scott Mechura EBS Food Columnist There are times in our careers, as well as in our personal lives, when we hesitantly get involved with a...
By Scott Mechura EBS Food Columnist If chefs ruled the world, we would be a diverse, organized people who may disagree on occasion, but at the...
By Scott Mechura EBS Food Columnist “Give me your tired, your poor, your huddled masses yearning to breathe free, the wretched refuse of your teeming shore....
By Scott Mechura EBS Food Columnist Many chefs compare a shift in the kitchen to a sport. To them, it’s about winning or losing. A night...
By Scott Mechura EBS Food Columnist Each December, processers all over the state are busy butchering the thousands of elk killed by hunters around the state...
By Bella Butler EBS Editorial Assistant BIG SKY – On March 12, eight high school seniors, two business owners, a dentist and his adopted daughter will...