Local Food Sustainability - trying something new
Monday, December 8th, 2008The extension service is encouraging farmers to try varieties of beans, onions and other vegetables to take the place of sugar beets that they are no longer growing. The Lower Yellowstone valley, from Hardin to Sidney has the most growing degree days in the state and is capable of providing produce for a sustainable local food system. Food travels an average of 1500 miles to get to our table in Montana. In the 1950s Montanans produced 70% of what we ate. It’s now down to 10%. Montana ag producers ship their commodities out by the semi-load or boxcar. We would like to ad value to that instate and make Montana food available locally. On a small scale, Western Trails Food is a model for doing just that.
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The prison is modeling these garden techniques and using the food raised for their consumption. It is a privilege to work outside and since the prisons have nothing but time, there is not a weed to be found. The governor endorses this project.