Putting the Systems in Food Systems with MSU Extension Specialist Tommy Bass

Putting the Systems in Food Systems with MSU Extension Specialist Tommy Bass

Our guest today is Tommy Bass. Tommy is an extension specialist in animal and range sciences at Montana State University. He works across local and regional food systems in a variety of advisory capacities ranging from the supply chain level all the way to farms, ranches and processors. He has a background in water quality and conservation work. In recent years, he's worked across the northern Rockies and Pacific Northwest on projects including the Mountain Meat Summits, a biannual conference, and in collaboration with other university partners to provide technical assistance to livestock and meat businesses across the region. Welcome to Food, Montana. Population: 184

Food access in Indian Country with Indigenous & Rural doctorate student Elizabeth Swank

Our guest today is Elizabeth Swank. Elizabeth is a doctorate student in the Indigenous and Rural Health program at Montana State University and the development coordinator at Hopa Mountain, a Bozeman-based nonprofit. An enrolled member of the Apsáalooke Nation, she grew up in Garryowen. With a background in nursing and community health, and a masters in Sustainable Food Systems, Elizabeth is passionate about supporting community needs. When not in school or working with communities, she enjoys gardening, hiking, beading, pow-wows, and being with her family. Welcome to Food, Montana. Population: 184

The unplanned success of building Black Dog Farm with Kira Jarosz

Our guest today is Kira Jarosz. Kira is the owner of Black Dog Farm along with her husband, Tim. They started the farm, which is northwest of Livingson, in 2017, the same year Kira graduated from vet school. The original goal was to raise food for their family that tasted really good and that they could feel good about eating. But later that same year, they began selling eggs to the public, and the following year, they started raising pork and chicken. She practiced as a vet  in Livingston for 3.5 years before leaving to run the farm full-time. In 2025, they raised 105 pigs, 7,000 meat chickens, 600 ducks and had a flock of 1200 laying hens.  Welcome to Food, Montana. Population: 183

Building an agriCULTURE worth its salt with Cole Mannix of Old Salt Co-op

Our guest today is Cole Mannix. Cole grew up near the small community of Helmville, on a ranch that his family has run 1882. Today, he lives about 60 miles east of Helmville with his spouse, Eileen Brennan, and their two sons, Finn and Charlie. For the past 15 years, Cole has worked as a sort of urban ranch hand, as he’s built Old Salt Co-op, a vertically integrated, regenerative meat marketplace for fine American meat. He loves good food and live music in small venues. Welcome to Food, Montana. Population: 175

Ali Moxley on using national funding at a regional scale

Our guest today is Ali Moxley. Ali is a graduate of Montana State University’s Sustainable Food Systems Master’s Program. She has worked across the food system in lab settings, grocery stores, restaurants, and at a variety of vegetable farms across the Gallatin Valley. She is a co-founder of SporeAttic, a specialty cultivated mushroom farm here in Bozeman. Ali now works as a consultant helping farmers across the state and country find, write, and apply for funding.  Welcome to Food, Montana. Population: 100.