Kate Keeps Wild Recommends

With more than eighty recipes and stunning photography, writer and radio host Stella Fong marries cherished local ingredients with world flavors. Sourced from waterways, mountains, plains and local farmers' markets, Montana's resources shine in a diverse array of savory and sweet applications. Dishes like Pheasant Stir-Fry with Black Bean Sauce and Elk Kielbasa with Pomegranate bring international flair to familiar game. Rhubarb Raspberry Polenta Cake and Pavlova Roulade with Sour Cherry Sauce and Toasted Almonds give new life to market and garden staples. And stories of local culinary trailblazers pay tribute to the Treasure State's abundance. The host of Yellowstone Public Radio's Flavors Under the Big Sky: Celebrating the Bounty of the Region offers a fresh take on Big Sky Country's finest fare.

By 1955, the national parks were facing a crisis of dilapidation from heavy use and lack of funding. The answer was Mission 66. This visionary plan, implemented over the next decade, included installation of new facilities to accommodate the influx of visitors and enhance their experiences. The pilot development in Yellowstone, named Canyon Village, introduced a modern aesthetic to the parks and emphasized the concept of conservation. This man-made environment was purposefully sited away from the Grand Canyon of the Yellowstone, providing a natural buffer. Architect Lesley M. Gilmore presents the complexities of this historic, ambitious model for the movement that marked the continued evolution of the national parks into the destinations we flock to today.