CSKT Food Sovereignty

10/15/2026

I love this!!!

10/14/2026

Today the Food Sovereignty program through our REACH grant prepared an elk stir fry with Tribal Health Intensive Outpatient Program participants. All of the produce was grown in our garden and the elk our staff harvested.

10/07/2026

The CSKT Food Sovereignty program was invited to Public Health did that podcast.

You can listen on major platforms.

https://open.spotify.com/show/4vj9DZ0SrjzyccGRj2VCMd?si=nQVZbc1CS7eB8UMDgSy-FQ&utm_source=copy-link

Podcast · Rebecca Drewette-Card, DrPH, MSPH · Join Dr. Rebecca Drewette-Card for success stories from the field of public health. These are the big and little wins from a field that is underfunded, underappreciated, and under attack.

10/02/2026

6 acres with its 3rd cover crop planted. The soil was pretty depleted. Taking the time and care to improve the soil so we can grow food next spring. This effort is supported by the Native American Agriculture Fund.

10/01/2026

Come meet our 2 AmeriCorps members and learn some Birthday cake making skills.

09/30/2026

Today at Tribal Health’s IOP session, I brought all this garden fresh organic produce grown here at Kicking Horse. Together, we created a healthful plant based lentil chili for lunch. Great conversation and working together was fun. We did the math, if this was 8 servings, it would have been .25 a serving. I think it was probably closer to 12 servings at .16 a serving. The two cups of lentils and seasonings are the only thing not grown by the Food Sovereignty program. Lentils are a great source of plant based protein and fiber. An affordable alternative to other protein sources.

09/29/2026

Rakeena made Elk Noodle soup today! This soup will be enjoyed by our Tribal Member Elders Soup recipients.

09/24/2026

As a part of Food Sovereignty’s participation in Tribal Health’s Intensive Outpatient Program, our amazing partner Patrick Mangen lead a class on preparing Puerto Rican Jibarto sandwiches! He taught about different cooking oils and ways to use them. The star of the show was Plantain! In place of the bread, we smashed and fried the Plantain. We also fried some plantain chips and breaded zucchini. The sandwich consisted of grilled chicken breast, Swiss cheese, lettuce, tomato and a garlic mayo sauce. It was fun exploring new things! It was very good! I hope the participants enjoyed learning about new and different things.

09/14/2026

CSKT partners with MSU Montana Office of Rural Health and Area Health Education Center. They created this video of the work we are doing on three reservations in Montana.

This is "Montana REACH Success Story" by MORH AHEC on Vimeo, the home for high quality videos and the people who love them.

09/11/2026

Our tribally owned USDA inspected meat processing facility is opened for business!