Driving north from Bozeman to Choteau, the easternmost stretches of Montana’s Rockies casually release from their bouldered inclines and winding passes into a gentler landscape. From Helena onward for 100 miles, vast blankets of cropland and pastures softly billow and ease into the coulees and creeks leisurely shaping the north country. The journey is a surrender to subtler views, a submission to not getting anywhere anytime soon. Choteau itself is bound in all directions by this same expanse. But just miles east of town, amid swathes of predominantly conventionally farmed land, sits a small acreage revered and maintained a bit differently by its owners.
Tag: Interesting Reads
Regenerative Honey | Civil Eats
https://civileats.com/2022/05/09/in-the-face-of-numerous-threats-bees-are-producing-less-honey/ On our farm, where we attempt to farm regeneratively, a third of the farm has been planted in shelter belts with flowering shrubs and pollinator-friendly cover. Each year a local beekeeper brings his hives there for the summer.
Gut Health, from National Geographic
https://www.nationalgeographic.com/culture/article/whats-up-with-the-bacteria-in-your-gut?rid=78D51AF7E514CC4C0676BCE041149811&cmpid=org=ngp::mc=crm-email::src=ngp::cmp=editorial::add=Health_20220506_Control
Microbes and sourdough and you
Inside the science of sourdough bread December 19, 2018 / Rob Dunn
Sourdough – Public Science Lab
What’s in your sourdough? This fascinating article is about the lives and times of sourdough starters, sent to me by Stella @stella_bread.
Conservation Grains 
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