From Pasture to Plate

In this YPR series, Jackie Yamanaka and Stella Fong explore the relationship our unique, farming-rich region shares with food. The story starts in the pasture and ends up on our very own plates.

Jackie Yamanaka

    

Wild Sky Beef is part of American Prairie Reserve’s mission to provide habitat for wildlife.

The for-profit arm of APR is paying its neighboring ranchers if they agree to be wildlife friendly.

Some ranchers in central and northeastern Montana resent APR, and its wealthy backers, for buying or leasing their neighbor’s land and turning loose free-roaming bison.

Lynn Donaldson

What is the beef about steak? At the table, with fork and knife in hand, do we really know and appreciate the food before us? In this program, we journeyed to the American Fork Ranch in Two Dot, Montana located under the Crazy Mountains to travel from pasture to plate.

Jackie Yamanaka

Montana produces an abundance of food but the journey from pasture to plate faces challenges, especially for restaurants.

The menu at Montana Ale Works in Bozeman points out the dishes made with local ingredients.

Jackie Yamanaka

For the first time since the Montana Environmental Stewardship award was first handed out in 1992, ranchers and others got a chance to tour a winning ranch to learn more about strategies be economically viable while conserving the land, water, and wildlife.

Jed Evjene co-manages the American Fork Ranch in Two Dot, Montana with his wife Annie.