By Scott Mechura EBS Food Columnist Everywhere from articles on LinkedIn to Facebook, to conversations with chefs to episodes of Netflix’s’ “Chefs Table,” to clubs and...
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 STAFF The average downhill skier burns somewhere between 300-500 calories per hour. No matter how hard you shred—whether you’re squeezing in as...
By Scott Mechura EBS Food Columnist “Don’t order fish on Sundays and Mondays,” The late Anthony Bourdain famously wrote in his kitchen expose, Kitchen Confidential, that restaurants...
By Scott Mechura EBS Food Columnist The human body is a complex machine. That’s an obvious statement, I know, but think about it—millions of brain functions...
By Dr. Andrea Wick EBS CONTRIBUTOR When you hear the word cholesterol, do you automatically identify it is a bad thing? Cholesterol’s been given a bad...
By Scott Mechura EBS FOOD COLUMNIST With NFL playoffs fully underway, the perennial conversations about how much of a team sport football is are back as...
By Michael Somerby EBS STAFF When it comes to home cooking, there are just two elemental secrets to coaxing a dish into something that truly satisfies...
By Michael Somerby EBS STAFF For some, the suggestion might sound fishy: seafood, cheese and bread. But this delicious combo offers the most unlikely of American...
EBS STAFF The days are growing shorter, the nights colder and the river’s running lower: telltale signs of a Montana summer coming to a close, and...
