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’

Ten-Minute Tortilla Soup

By MELISSA D'ARABIAN -While most of my recipes are weeknight-friendly — I decided to create recipes that were extra quick for those nights when even a half hour seems impossible to find.... more

Increase Sales By Making Deployment Easier

By MARK RIFFEY - Has your team ever watched your customers unpack, assemble, & use your product?... more

Apple Crumble

By MELISSA D'ARABIAN -The arrival of apple season is a worthy consolation prize for the departure of summer.... more

Mexican Street Corn

In Mexico, vendors sell this messy, cheesy, utterly delicious grilled corn from carts.... more

Breakfast Tacos With Bacon

By AMERICA'S KITCHEN - When making these delicious breakfast tacos, there are two ways to cook bacon.... more

Spaghetti with Lemon and Pine Nuts

This is endlessly adaptable, depending on what you have in your pantry.... more

Garlic Chicken and Wild Rice Soup

We started by infusing our chicken broth with a megadose of garlic, before adding tender morsels of chicken.... more

Chicken Enchiladas in the Slow Cooker

We wanted a more streamlined recipe for chicken enchiladas, one that utilized our slow cooker to make the filling.... more

Can you help your customers too much? Part 1

By MARK RIFFEY - When providing help is both the lifeblood and possible death of your business... more

Team Players Make The Team Better

By MARK RIFFEY - The best make the whole team better. But how to find them?... more

Selling Your Company?

By MARK RIFFEY - Being asked to sell your company is often unprovoked. You haven't listed it or said you're ready to retire. "I'm not ready", you might think.... more

Finish Important Work This Year

By MARK RIFFEY - Everything will not magically change the week of January 1st. It didn’t last year, remember?... more

Shrimp Scampi

When I last made my way through a mediocre rendition of Shrimp Scampi, I decided it was time to realize this ideal scampi vision at home.... more

Monkey Bread

The name “monkey” refers to how you eat this sweet treat – with your hands.... more

Cranberry-Apple Crisp

We achieved the perfect fruit mix by combining fresh and dried cranberries.... more

Finish Something.

By MARK RIFFEY - Unfinished, procrastinated tasks have the same effect as that bag of flour. Finish something today. Check that box.... more

Glazed Spiral-Sliced Ham

Heating and glazing a cured ham seems effortless, but many recipes yield leathery meat in an overly sweet glaze. ... more

Mushroom Cornbread Stuffing

By KATIE WORKMAN - You can certainly cook this stuffing in the turkey if you want, but I rather love it in a pan, so the top gets crispy and browned.... more

Compelling Reasons to Buy

By MARK RIFFEY - Your chances of success improve when you meet someone's needs and/or wants with a compelling offer.... more

Cauliflower Tots

By KATIE WORKMAN - My family can eat a baking sheet of that before dinner even hits the table.... more

Really Bad Advice

By MARK RIFFEY - Business is hard enough without taking bad advice.... more

Toasted Pumpkin Seeds

By SARA MOULTON - Eat these toasted seeds straight up, like nuts, or add them to soups or salads.... more

Instant Pot Mediterranean Lamb Stew

By KATIE WORKMAN - Don’t have an Instant Pot? You can also make this stew in a slow cooker. ... more

Hiring Right Saves Money

By MARK RIFFEY - I know… when you find a highly qualified candidate, you don’t want to look for disqualifying info. Do it anyway.... more

Korean Fried Chicken Tenders

By KATIE WORKMAN - You’ll probably dream about them until you eat them again.... more

Hot Corn Queso Dip

By KATIE WORKMAN - It’s a lovely way to use up those ears of corn that seem to be exploding in the markets from July through September.... more

Between A Rock And A Hard Place

By MARK RIFFEY - Ego-free discussion is likely the sole route to business survival.... more

Roasted Broccoflower with Shiitake

By KATIE WORKMAN - Broccoflower has a slightly sweeter and less-bitter taste than either regular cauliflower or broccoli.... more

Green Beans with Tarragon Vinaigrette

By KATIE WORKMAN - This herb dressing is bright and bracing, with a lovely anise-y flavor from the tarragon.... more

What’s Your Secret?

By MARK RIFFEY - Do the thing. Even when you're horrible at it.... more

The Self-Managing Business

By MARK RIFFEY - What does it take to create a self-managing business? Is if even possible?... more

New Bay Sweet Potato Fries

By KATIE WORKMAN - What these fries lack in crispness they make up for in soulful flavor and warm color.... more

Southwestern Black Bean and Corn Salad

By KATIE WORKMAN - This is one of those salads that just saves the day over and over again.... more

Horseradish and the Pursuit of Perfect

By MARK RIFFEY - What insignificant thing brings people back again & again?... more

Salmon Corn Chowder

This recipe is loaded with nuggets of baked salmon and qualifies as a main course chowder, if you wish.... more

Israeli Couscous, Swiss Chard, Peppers

By KATIE WORKMAN - This is very nice served warm, but it’s also a great room temperature salad, perfect for a picnic or a potluck barbecue party.... more

A BLT That Showcases Dueling Dynamics

As summer nears and the promise of perfect tomatoes peeks up over the horizon, the prospect of an excellent BLT shines brightly.... more

What’s Your Growth Plan?

By MARK RIFFEY - Are you a doer or an operator? Your growth path depends on the answer.... more

Marbled Mirror Glaze for Cake

By DEBORAH MISIK - Although mirror glaze has been around for a long time, social media has heightened its allure by marbling it with modern color... more

Grilled Halibut

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Salmon Panzanella

By KATIE WORKMAN -This is the kind of one-bowl lunch or dinner that is pure summertime happiness.... more

Getting Started, Part Two

By MARK RIFFEY - Last week, we started talking about a young man asking for advice getting started in his handyman business.... more

Getting Started, Part One

By MARK RIFFEY - How do you get started in a handyman business? Part one of a two part series.... more

Homemade Breakfast Sausage Patties

By MELISSA D'ARABIAN - Try my recipe for Homemade Turkey Breakfast Sausage Patties for an easy take on a traditional breakfast sausage. ... more

Spring Green Salad

By MANDA HUDAK - This dish combines springtime green vegetables with nutritious, fluffy quinoa and a bright herb vinaigrette. ... more

Unmet Needs

By MARK RIFFEY - Is there anything that we aren’t doing for you that you wish we would take care of?... more

Chicken Piri Piri

By KATIE WORKMAN - Why spatchcock a chicken? It cooks more quickly and evenly, and also allows for some nice overall browning.... more

Citrus-Marinated Salmon

By KATIE WORKMAN - The bright flavors of lemon and orange are a nice complement to the fish in this recipe.... more

Always Done It That Way?

By MARK RIFFEY - A review of systems that fails to review readiness for the next three to five years of operation isn't doing you any favors.... more

Ask Questions While The Answers Still Matter, Part 1

By MARK RIFFEY - Timely questions can save a client relationship and pay years of dividends to your business.... more