The Story Behind the "M"

The "M" is 620 feet above the Missoula Valley floor. It is 125' feet long and 100' feet wide. University of Montana forestry students cut the switchbacks into the side of the hill in the early 1900's. The first "M" was assembled out of whitewashed rocks in 1909, and given a fresh coat of paint by freshmen every year, until 1968, when all those rocks were cemented together with concrete.

Photo by Nelson Kenter, kenterphotography.com

Posts Tagged ‘Flathead Beacon Newpaper’

Sweet Potato Spoonbread

Spoonbread is a wonderfully old-fashioned dish that should not be relegated to the tables of old-fashioned cooks.... more

Explore: The Flathead Maze

The maze took about four weeks and hundreds of hours to assemble.... more

How to Marinate Just About Anything

Marinating is a terrific basic kitchen technique. Essentially, you can take any kind of meat, fish or seafood, submerge them in a marinade, and you’ve turned a plain something into a great dinner.... more

Oven-Roasted Salmon with Tangerine and Ginger Relish

Salmon is often roasted in butter, but we wanted a healthier approach that would contrast with the fish’s richness. So we made a bright tangerine relish perked up with spicy ginger.... more

Moroccan Chicken Salad

We were inspired by the flavors of Morocco: apricots, lemon and warm spices By AMERICA'S TEST KITCHEN for the Flathead Beacon For a creative chicken salad, we were inspired by the flavors of Morocco: apricots... more

Customers For Life Are Often Made, Rather Than Found

By MARK RIFFEY - On their worst day, what can you do to make your customer's situation better, less frustrating, and memorable in a positive way?... more

Accountability Starts With You

By MARK RIFFEY - Are you holding your team members accountable for their work based on key performance indicators (KPIs), key process areas (KPAs), and/or key result areas (KRAs)?... more

Thinking About Your Thinking

By MARK RIFFEY - What else can go wrong? What'd we assume? How would others think about this?... more

Coffee-Rubbed Flat Iron Steak

By LOUIS BERTINO- This dish is not overly complicated or fussy, making it the perfect dish to try at home.... more

Salmon with Miso and Lime Juice

By MELISSA D’ARABIAN- Grilled salmon is an incredibly versatile blank canvas that you can use in everything from light salads to heady curries to spicy tacos.... more

Reuben Pizza

By SARA MOULTON- This is not your typical pizza. Essentially it’s a Reuben sandwich that swaps out rye bread for pizza dough.... more

Fresh Pesto and Grilled Chicken Sandwich

By JESSICA BUSH- If you’re looking for a summer comfort food that leaves no guilt, this recipe for a fresh pesto and gilled chicken sandwich is perfect.... more

Gouda Crème Brulée Cheese Tuiles

By MICHAELLA IRLBECK - Crème brulée is typically associated with dessert and a sweet burnt sugar top. Until recently, I had never made a savory crème brulée, and I was very skeptical.... more

Baked Muffin Frittatas

By ELIZABETH KARMEL - These 'egg muffins' are perfect for entertaining and any leftovers turn a grab-and-go breakfast into a treat.... more

Wild Salmon Confit with Ramp Pesto

By LOUIS BERTINO - The salmon is poached instead of seared, giving it a very delicate and sophisticated appearance and texture.... more

Black Bean and Mango Salad

By MELISSA D’ARABIAN- In this week’s recipe, I pair black beans with fresh mango and the result is spectacular... more

Chocolate Lava Cake

By MICHAELLA IRLBECK- Ever needed a quick chocolate fix? An extremely easy and tasty dessert that is sure to blow the socks off of your dinner guests.... more

Tuscan Kale with Olives and Beans

By MELISSA D’ARABIAN - News flash: Kale is still in. It’s still one of the nutritional highlights in my crisper drawer, and winter is its peak season.... more

Arbequina Olive Oil Cake with Strawberry Compote

By DEBORAH MISIK - Recipe from a book written by FVCC Executive Chef Howard Karp’s son-in-law, Dominic Orsini, the winery chef at Silver Oak Cellars in Napa... more

Ginger Cake with Lemon Swiss Buttercream Frosting

By DEBORAH MISIK - The lightness and creaminess of the buttercream against the rich moist dense cake will excite your palate.... more

Apple Rose Tart

By MANDA HUDAK - Serve with vanilla ice cream or caramel sauce.... more

Pork Brassica

By MANDA HUDAK - Winter reminds me of the brassica family of veggies including cabbages, cauliflower, Brussels sprouts, kale and kohlrabi.... more

Sweet Potato Spoonbread

By KATIE WORKMAN - Spoonbread is a perfect holiday side; a pudding-esque interpretation of grits; a softer version of cornbread; perfection alongside a roast of any kind.... more

Snickerdoodles

By CHEF TRACY DARUE - People have different tastes in cookies. Some like them flat and crisp, while others like them soft and chewy. Here's a recipe that combines both.... more

Caramel Pecan Tart

By TRACY DARUE - It's Thanksgiving time and I have to admit that I’m not much of a pie person. If you're like me, try this scrumptious recipe for a pecan caramel tart.... more

Sugar Snap Peas with Lobster Salad

By CHEF HOWARD KARP-Here’s a refreshing summer salad that doesn’t use traditional leafy greens. Instead, it features garden fresh sugar snap peas made into a sweet puree sauce with coconut milk.... more

As Movie Premiers, Cut Bank Readies for the Spotlight

By JUSTIN FRANZ-The small Hi-Line community of Cut Bank is bracing for its 15 minutes of fame as a feature length film of the same name is due to premier on June 16 at the Los Angeles Film Festival. ... more

Cherry Tea Cake Cookies

By CAILIN BRINEY - For years I have been making cookie plates to give to my friends and co-workers for Christmas. One of my favorite cookie recipes: Cherry Tea Cake Cookies!... more

Lex Hilliard Returns to His Roots

By DILLON TABISH - Under the bright stadium lights last week, Lex Hilliard watched the Jets warm up for their football game--only these jets are pint-size.... more

Return of the Dragons

By ISABEL MAKMAN - Over the weekend of Sept. 7 and 8, the Flathead Valley will be inundated with participants and spectators for the second annual Montana Dragon Boat Festival.... more

Events in the Flathead After Labor Day? Absolutely!

By MOLLY PRIDDY - September is a time when the Flathead Valley takes a deep breath after the summer rush. Here are a few major events highlighting the best month of summer. ... more

FWP Considers Buying 189 Acres of Land on Flathead Lake

By FLATHEAD BEACON STAFF - Acquisition near Somers would add shoreline farmlands and wetlands to management area program.... more

Mulligatawny Stew

By CHEF JOSH AUERHAMER - Recently while doing some research or an Indian menu, I stumbled across this amazing soup. Even though I had heard of Mulligatawny stew, I had never eaten it or made it.... more