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,

Posts Tagged ‘Flathead Valley Community College’


By MANDA HUDAK - Dish comes from the southern Italian island of Sicily and capitalizes on their natural sources of eggplant and peppers.... more

Spaghetti and Meatballs

By CHEF HOWARD KARP - My favorite comfort food may come as a surprise for many of you. Are you ready? It’s spaghetti and meatballs! The secret is making it traditional style.... more

Peter Luger’s Steak Sauce

By JONATHON HARTIG - A great steak sauce can add that final element to a beautiful plate of food. The recipe here was adapted from the famous Peter Luger Steak House in Brooklyn, NY.... more

Kaiserschmarnn (Austrian Pancakes)

By Chef TRACY DARUE - Trying to figure out what to do with the abundance of apples from your trees? Try this recipe for Austrian Pancakes.... more

Brown Sugar and Strawberry Scones

JONATHON HARTIG - A scone has always been one of my favorite baked goods. The combination of flaky, buttery dough, sugar topping and fresh fruit leaves little else to be desired.... more

Gazpacho of the Americas

By CHEF HOWARD KARP - Summer has come to Montana with scorching temperatures that are making chilled soups from the bounty of summer gardens even more enticing.... more

Italian White Bread (Grandpa’s Bread)

By JONATHON HARTIG - This bread recipe reminds me of home and my grandfather, and it was a catalyst for me in pursuing a culinary profession.... more

Spaetzle with Smoked Kielbasa

By CHEF HOWARD KARP- Here’s a recipe for Spaetzle--which is a rough form of noodles or dumplings. There’s no rolling or cutting involved in making it.... more

Baked French Onion Soup

By CHEF HOWARD KARP - French onion soup is a wintertime favorite, but making this dish true to its roots does have some secrets. ... more

Mushroom, Leek and Gruyere Strata

By JAMIE LIPHARDT- Here's a way to repurpose your thanksgiving leftovers: Behold the Strata, a dish comprised mainly of eggs, cheese and leftover stuffing.... more

Thanksgiving Refrigerator Rolls

By CHEF TRACY DARUE- A Thanksgiving tradition in our house is yeast rolls. My mom would mix these the night before, and bake them on Thanksgiving day.... more