FVCC Blog

Seed to Loaf

January 8, 2019 by asmeltz
Flathead Valley Community College agriculture and culinary arts students are collaborating to solve a density problem. The problem: The flavor and texture of bread, pastries and pasta made with 100 percent whole-wheat flour don’t measure up to the light, flaky...

Honeycomb Croissants

January 3, 2019 by asmeltz
By Chef Shannon Hayashi, CCE, Ed.D. Culinary Institute of Montana at FVCC A croissant is a delectable pastry that exudes joy in every bite. When baked until the color of light mahogany is achieved, the croissant presents an incredible experience...

Mountain Medicine

December 17, 2018 by asmeltz
The mountainsides of Northwest Montana just might hold the cure for a pesky ear or sinus infection. For the past three and a half years, students at FVCC have been collecting lichens, fungi and plants from around the Flathead Valley...

Pretzel Rolls

December 6, 2018 by asmeltz
By FVCC Chef Deborah Misik Pretzels originated in Germany in the region of Franconia, the modern-day states of Bavaria and Baden-Württemberg. In Alsace, they are known as Bretzels, meaning bracelet. In a Christmas market in Strasbourg, mulled wine and Bretzels...

From Montana to Manizales

November 5, 2018 by asmeltz
Although there are 3,750 miles as-the-crow-flies separating Kalispell, Montana from Manizales, Colombia, the two cities are connected like sisters, thanks to a partnership between Flathead Valley Community College (FVCC) and SENA Caldas. Students and faculty members from FVCC and SENA...