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Thank you Bozeman!

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We know it was painfully early, so we want to extend an extra big thanks to the big crowd who braved the wee hours of the morning to attend Morning Edition‘s live broadcast yesterday. It was fun, thought provoking and inspiring. We even got to have coffee with Montana Senator Jon Tester! (That’s our owners Serena and Sean with Senator Tester in the photo above.)

If you missed hearing it in person or on the radio that morning, here’s a link to where you can listen to it any time. You can also see photos of the event taken by local photographer Jessie Moore on NPR Generation Listen‘s Facebook page.

Morning Edition live broadcast at Feed Cafe!

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Join NPR’s Generation Listen and Yellowstone Public Radio for a special LIVE Listening Party and Broadcast of NPR’s Morning Edition. We are delighted to host NPR’s Morning Edition host David Greene here at Feed Cafe.

Become a part of the most listened-to weekday show in the country as David explores the question: How does where you live define what you need from your government? Reporting stories from the week leading up to the broadcast will dig into what matters to voters, and how much the land, the streets, and the cities where they live impact their experience.

Get the chance to meet David, participate in a Q&A, and feed your curiosity – all while seeing live radio made for broadcast and connecting with new friends as part of NPR Generation Listen’s community of curious citizens.

Friday, 5/6
Feed Cafe
1530 W. Main Street
Bozeman, MT 59715

3am – 5am: Watch a live recording of Morning Edition with David Greene and NPR Generation Listen
5am – 7am: Q&A and a chance to meet David and hang out with our guests

This is a FREE event. Space is limited and will be available on a first-come, first-served basis. Let us know you’re interested here: reserve a spot

Community Cafe Guest Chef

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Tonight from 5 – 7 pm, the Community Cafe will be serving dinner prepared by our very own Chef Sean Lehman and the Cafe’s Culinary Arts Program students. The menu is “Breakfast for Dinner” featuring a beef bacon hash with french green beans, caramelized onion, Bausch potatoes, raosted garlic aioli and poached eggs, a curry roasted cauliflower and carrot soup, organic country bread, and a fruit and yoghurt parfait. The beef is generously donated by Yellowstone Grassfed Beef, which makes it Montana grown, grass fed, and extra delicious!

The Community Cafe is Montana’s only “pay what you can” restaurant, serving the entire community affordably and well. It also has a culinary arts and workforce training program that helps aspiring chefs gain skills and experience vital for gaining employment in the restaurant industry.

Coffee bags = high fashion!

Who knew that these coffee bags…

de la paz labels

could become this!

Feed Crew at Junk 2 Funk

Check out this stunning dress, created with de la Paz Coffee bags! It won the the Eco Award at the Junk 2 Funk Fashion Show last night, a fundraiser for Engineers Without Borders! We couldn’t be prouder of our team, especially our baker Jaime on the far left who painstakingly handcrafted the dress. Turns out baking isn’t her only skill!

 

Field Trip to Amaltheia Organic Dairy

Goat Mama and Baby

Amaltheia Tractor

Baby goats

 

We recently had the pleasure of taking a staff field trip to Amaltheia Organic Dairy to get a tour and, most importantly, meet this year’s crop of baby goats!!!  Amaltheia provides the goat cheese we use at the restaurant, and in recent years has expanded their production to include pork and produce. It was fascinating to hear owner Melvyn Brown’s stories about farming, animals, and life, and to see how the goats are milked and where they grow up. We highly recommend a trip out there yourself, especially if you have kids who would enjoy meeting the goat kids!

The history of our barn

Feed Cafe

The iconic Red Barn that houses the Feed Cafe is 118 years old this year! You can certainly feel it in the worn floorboards, the rough old beams, and the classic barn shape. Built by homesteader Henry Kirk and his son Harris, along with helpful community members in 1898, it was part of a working farm for many years before Bozeman grew big enough to engulf it.

The Barn and its surrounding buildings have housed a number of Bozeman businesses over the years, including the Country Bookshelf, the Country Flower Shop, both started by Kirk family members. Now our little enclave includes fellow restaurants Saffron Table and The Roost, as well as The Chapel hair salon and Eskay Bridal.

The neighborhood would be unrecognizable to the original Kirk family homesteaders, but we hope it carries on the values of hard work, community and entrepreneurial spirit started by the Kirks. You can read more about the history of the barn and the area in this article in the Bozone. The photo of the barn above was taken by the good folks at Sunrift Studios.

Morel Foraging, Preserving, and Preparing

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Morel Foraging, Preserving, and Preparing Tips From Feed Cafe

Morel mushroom hunting is a wonderful, healthy outdoor experience to share with family and friends. Not only is it the best-tasting, the morel is also the easiest to identify and safest to eat of all wild mushrooms. Generally, if you find a sponge-like protuberance, 1 to 6 inches tall pushing skyward among fallen forest leaves and grasses on spring days between 60 and 80 degrees, you’re in luck. The stems and caps of morels are hollow, and the stem is attached at the base of the cap. It makes a great first mushroom to learn because its spongy shape is so distinctive and easy to identify. Below are some tips that will help you find, properly forage, preserve and prepare this illusive mushroom.

Morel Habitats: Morels have a diverse range of habitats. Forests, fields, orchards, fence rows, hedgerows, islands, railroad tracks, floodplain’s and grown-over strip mines are just some of the places the white and giant morels can be found. They sometimes tend to congregate around certain types of trees, usually ones that are in some stage of dying. Elm, ash, sycamore and cottonwood. Usually bigger, older trees. As the trees die, the root systems break down and are desirable and readily available food sources for morels. This availability of nutrients may allow the growth cycle to advance, shortening the five-year cycle. Good results occasionally can be found in consecutive years in the same location. Hence the oftenly tipped off “burn area” morel growth habitats we hear of in Montana.

Foraging Tips: While hunting morels, the most important item you can bring along is your collection bag. Do not use paper or plastic bags, even though they’re handy and inexpensive. These bags don’t allow mushroom spores to return to their natural habitat. A mesh bag will keep your mushrooms fresh and let those thousands of spores fall back to the ground. The numbers of morels (where they’ve previously existed) have steadily dwindled over the past 30 years. Deforestation and pesticide use are partial culprits, but the biggest factor has been human beings removing the “seeds” from the woods in nonporous bags. So use mesh and tell other people why it’s important. The spores are microscopic. The cap of each morel contains 250,000 to 500,000 spores. These spores must become airborne and then find adequate nutrients, soil and moisture. The odds of successful reproduction are slim, but people can help the process by using mesh bags for their “catch.” Sidenote, it’s a fallacy that pulling a mushroom out by its roots will prevent another from growing there next year. The “root” system that brings the mushroom to the surface is a one-time, one-way system. It deteriorates through winter and spring thaw, and is replaced each year. Cut or clip the morels at the base to keep them clean.

Preserving/Preparing Morels: The easiest, longest-lasting method of preserving morels is drying. Place your unwashed, young, healthy specimens (whole or cut in half) on a nonmetal screen directly in the sunshine and raised off the ground for air flow. Hard or reflective surfaces (like a deck or driveway) below your screen will help dry the mushrooms more quickly. Set them out early in the morning. Remove mushrooms before sundown. The process usually takes eight to 10 hours, depending on conditions. Place completely dry morels in paper bags to store. If you keep them dry, they’ll last for years.

Rehydrate in cool water for at least two hours. Use the caramel-colored water for soup, stock and gravy. Two ounces of dried morels will rehydrate to 1 pound.

Do not leave drying or dried mushrooms outdoors overnight or allow rain to get on them.Do not wash the mushrooms before drying. The moisture can change the chemistry, making the morels hard and dark.

Morels can also dry indoors on screens, but the process takes longer. Provide heat and air if possible. If you’re concerned about bugs inside the mushrooms, cutting the mushrooms in half and placing them on a screen in the sun will eliminate critters.

Morels also can be frozen. In a frying pan, saute onions or garlic in butter or oil. Add mushrooms and half-saute them over high temperature. The liquid from the morels will create a soup. Remove from heat, cool, put in plastic, resealable bags and freeze. To re-use, put the frozen mixture into a hot frying pan and finish the sauté.

Happy Hunting!

xo,

Feed Cafe