What a place to call home, the northern Rockies! I sound like a nature writer already! I really enjoyed our time spent in Missoula and on the Flathead Reservation north of Missoula. Throughout college I spent a lot of time studying agriculture and working on different farms in northern Wisconsin, and I feel pretty passionate about the role food can play in fostering a positive environmental ethic, as well as the importance of reinvesting in rural America. In this vein, it was so wonderful to hear about the efforts of the Farm to College program, which is instituting major changes in how both the University of Montana (UM) and Salish Kootenai College (SKC) purchase food for its dining halls.
UM is currently spending 14.6% of their annual budget on local and regional foods, and available that day were cherries from Flathead, along with local chicken, tortillas, lettuce, tomatoes, safflower oil, salsa, honey, and regional beef, bread, and cheese. Products and produce from the state of Montana are considered local, and regional is defined as agricultural products grown or produced in Idaho, Washington, Oregon, Wyoming, North Dakota, and South Dakota—which is a pretty huge region. The program is about 4 years old and focuses on the importance of local economy (cycling 14.6% of the total $3 million spent annually by the school within the region is pretty huge), the greater reliability of local food sources, along with the strengthening of community that comes with knowing where your food comes from and building local partnerships. And as Marc LaPoco (pictured at left), head of UM’s dining services put it, the research on the nutrition of fresh food is rolling in, and, as many have intuitively known, fresh food, and organic foods, are typically higher in nutritional value than conventionally grown foods.

Laure Pengelly Drake gives the riders a tour of UM's Native American Journalism program

Interestingly, one problem that both schools face is helping make it affordable and feasible for farmers to sell to the schools at wholesale prices, not prices found at farmers markets, the main venue for smaller market farms. Organized by Udall alumna Lauren Caldwell, the Farm to College Program at SKC in Pablo is in its second year and already the school is purchasing 10% of its food from local sources. At SKC, local has been defined as being from within the reservation. This is a pretty important difference between the two programs. While many of the growers living on the res are themselves not members of the confederated tribes, I hope that having a program like Farm to College can encourage new growers by providing a reliable place to sell their products. The Three Wolves cafeteria at SKC is more like a diner, where you can order individual items, and I wonder if this may make it easier to purchase local foods if there are fewer issues with waste, as it isn’t buffet style. At the same time, the vegetables found at most diner type places include salads, lettuce, and tomatoes, which are available for a few months in the year. We ate lunch at Three Wolves and most everyone, myself included, had an Indian taco, some for the first time. The frybread was made with regional flour and then topped with local beef, tomatoes, salsa, and cheese, among other fixings. It was definitely delicious (though I didn’t eat the beef…).
Riders and SKC students on Salish Kootenai College's campus
We did so much during our time in the northern Rockies, in addition to learning about the Farm to College programs. We toured the schools, learned a little about Native American Journalism at UM; met with two potential Udall scholars from SKC, the Marceau brothers, who told us about their work and gave us a tour of the biochemistry lab; we saw the art gallery at SKC; and the new and huge community garden. We picked up trash in a park along Flathead Lake before jumping in. Our alumni meet-up
the night before was at a park in Missoula, where we were guests of the Bridges to Baccalaureate and Project TRAIN programs, both programs that provide research and internship opportunities for American Indians working in a wide range of science and health fields. We met lots of really cool people there and were the judges for a side-dish tasting competition (the winners got some fancy Udall t-shirts). All in all I thought it was a ton of fun and we learned so much about the different communities living in Missoula and in Flathead.
I just wanted to say thank you to everyone who made our stop possible. I’m moving to the Missoula area after the trip (having made the decision last February ;)) and I am nothing but excited to be there again.
By Jenny Vazquez
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