Back in June a group of University of Montana graduate students visited us at the Moe Ranch and Cream of the West. One beautiful rainy evening, the fields refreshingly green, the skies dark and gray, we were treated to yummy, natural ranch-raised beef burgers at Richard and Alicia’s. Blessed with great company, we visited the night away on the screened porch of the old stone house.
A couple of the students enjoying the rustic swing and lovely view of the Musselshell River, snaking it’s way east just on the edge of Moe’s lawn.
Unbelievable views of the Musselshell River and Crazy Mountains following a cleansing, June rain.
What better place to set up camp than on a grassy lawn on the banks of the Musselshell, right outside a beautiful house with indoor plumbing facilities?
Beautiful Maya, Richard’s and Alicia’s granddaughter, happened to be visiting as well – and she had no trouble charming the socks off us!
The next day, the group aquiesced and donned hair nets for a tour of our plant in Harlowton (good sports that they are!).
Neva Hassanein, Ph. D. (far left) led her “Food, Agriculture, and Environment” graduate students on an eight-day tour of Montana. Making a loop from Missoula, all the way east to Glendive, north around Malta and Great Falls, and back, the group visited several Montana businesses taking advantage of sustainable agriculture practices and principles. Cream of the West was lucky enough to be one of their stops.
The course description for the Environmental Studies class states, “According to Wendell Berry, “eating is an agricultural act.” But most of us know very little about how the food we eat each day is produced or how it reaches our plates. Food is central to our lives, and it has the capacity to profoundly connect us with nature and the place where we live. In this course, we will explore the premise that the sustainability of the food and agriculture system requires practices, policies, and social arrangements that balance concerns of environmental soundness, economic viability, and social justice among all sectors of society. We will look at the conditions created by the dominant, “industrial” food and agricultural system, as well as investigate emerging alternatives – such as “sustainable agriculture” and “local food systems.” The purpose is to introduce you to some of the central contemporary issues in the study of food and agriculture in the U.S. and to demonstrate an approach to broad, interdisciplinary study and practice. Through a research paper or a project, you will also have the opportunity to improve your research, communication, organizing, and presentation skills.”
Along those lines, the students let go many tough, yet insightful questions of us (the owners). We had lengthy conversations about what it takes to get our food from the farm to the table, and Cream of the West’s role in that endeavor. Here at COTW, we do believe in the concept of sustainability, and live it every, waking day. Four of our owners (Richard, Alicia, Steve and I), are full-time, local ranchers, producing natural, ranch-raised beef and grain. Two of our owners (Tom and Beth) own and operate our local grocery store (and stock every one of COTW’s products, of course!). Two of our owners (Tom and Trudy) own and operate Rocky Mountain Cookware. And two of our owners (Keith and Janet) deliver irrigation water and clerk for the district court. Most of us have lived here our entire lives, and all of us contribute mightily to not only our small community’s sustainability, but to the promise to deliver natural, healthy, and delicious food to our customers.
The maroon UofM van delivers and it takes away. So long, thanks for a lovely stopover, and we look forward to seeing you again!
(photos by Susan)
Great photos, Susan. And with your description, I felt like I was right there at Alicia’s and Richard’s.
Thank you, Linda. And thanks for visiting our blog!!!