Avice Hoff Inducted into Montana 4-H Hall of Fame

Congratulations to Miss Montana Scholarship Program Executive Director Avice Hoff on her recent induction into the Montana 4-H Hall of Fame.  Active as a volunteer 4-H leaders for over 35 years, Avice has willingly served in a myriad of roles, including serving as the State Ambassador Advisor, Montana State Leaders Council President, and President of the Montana 4-H Foundation. 

"Avice is a get-it-done type person and has been a real asset to the Montana 4-H Foundation board where she is currently serving as past president," said Sandra Germann, executive director of the Montana 4-H Foundation.

"When help is needed with a project, one can count on Avice stepping up and often going above and beyond in response. Avice's commitment to the 4-H program and youth in the state qualifies her as very deserving of the 4-H Hall of Fame award," Germann said.

Kudos, Avice, on your well-deserved honor!

Miss America Contestant Groups Selected

The Miss America 2010 contestant groupings are set!  Miss Montana 2009 Brittany Wiser will compete as the third contestant in the Sigma Group for the preliminary competition; Brittany's preliminary competition order is as follows:

Sigma Group #3

Tuesday, January 26 (AM) - Interview

Tuesday, January 26 - Swimsuit/Evening Wear

Wednesday, January 27 - Talent

Thursday, January 28 - On-Stage Question

For the complete preliminary competition order, click here!

Peggy Iba: Feeding the Community

The following article on Peggy Iba and the Farm to Table Program recently ran in the Williston Herald. An initial MMSP Board Member, Peggy continues to be a valued member of the Miss Montana family. Thanks, Peggy, for all you do!

Feeding the community

By Nick Smith Staff Writer

North Dakota and Montana are major agriculture states, but it's strange to only have roughly 10 percent of the state's food that is sold in stores to come from local sources.That's a fact Peggy Iba of the Farm To Table Cooperative Project in eastern Montana wants to help change. Iba spoke to members of the Williston Lions Club over lunch Tuesday about the Farm To Table Co-op based in Glendive, Mont.

Her talk with the Lions Club was one of several stops she made in Williston Tuesday to visit with area stores about carrying local foods on their shelves. She also spoke to the Rotary Club on Monday and visited various stores that day.Iba said the group is a non-profit organization whose goal is to develop a local food system in eastern Montana and western North Dakota.

She said having more local growers getting their food on local store shelves makes stronger, more sustainable rural communities."Back in the 1950s and before, the amount of local food was around 70 percent. Now it's down to 10 percent; we're shipping everything out as a commodity," said Iba.

Iba said with the wealth of various crops and foods produced in Montana and North Dakota, there shouldn't be such a small percentage of local foods on shelves.

"The other day, for example, I had an apple from South Africa. I was thinking, why am I eating something from so far away when you could get apples locally, or from some trees nearby?" said Iba.

Iba said getting local food also can reduce the risk of having older or potentially contaminated foods."Food changes hands an average of 33 times before it gets to the store shelves," said Ida.

To aid in reducing that number of hands, the Farm To Table Co-op focuses on a 150-mile radius around Glendive. The area the group is trying to make connections in includes 16 eastern Montana counties and 11 counties in western North Dakota.

"We're trying to establish our connections in North Dakota," said Iba.Iba said the co-op, which began in 2005, has a few dozen members so far and is looking to increase its numbers to make the local food system stronger.

She added it also has other projects to improve access to local food. One of them is a Culinary Arts Program it is trying to help establish at Dawson Community College in Glendive.

"A hometown boy from here recently came back and may be able to teach the course, once it's received approval for DCC," said Iba.

Another program in its initial stages is for a shared-use commercial kitchen. Iba said having a commercial kitchen would encourage local value-added food enterprises to start.

"It doesn't have to be a multi-million dollar investment or purchase," said Iba, referring to space for a kitchen they've recently purchased.

"We bought it for $5,000 and it doesn't take rocket science to operate."A major project already under way in Glendive is a restaurant and microbrewery.

She said the Farm To Table Restaurant and Microbrewery showcases food grown and produced in the region, with a seasonal menu and retail outlet.

Iba said the opportunity to extend its reach in Williston began a year ago when the Rev. David Halaas of Williston's Gloria Dei Lutheran Church graduated from the Leadership Williston program. At that time, he chose as his project assisting Farm To Table's efforts to reach the Williston area. He met with Iba and began talking about getting her to come to Williston this fall.

"Being here in town for only about 25 hours, I've already met with other local groups and met with various vendors and local stores. I feel it's been very successful," said Iba.

Iba said looking forward, Farm To Table is to establish more contacts and reach into North Dakota and increase co-op membership. She added there are several ways area residents can help.

"Buy local, and practice eating local. Check the labels before purchasing and support your local growers and producers. Encourage schools to use local or state-grown food," said Iba.

Iba said increasing the amount of local food sold in stores strengthens the local as well as the state economy.

"For each percent more that we eat of locally produced food, we add between $22-$30 million to our states' economies."

For more information on the Farm To Table Cooperative Project, visit the group's Web site at www.farmtotablecoop.com or call 406-377-4277.