Kate Heston

2 weeks ago | yahoo.com | Kate Heston

Jun. 8—Pro Clean Carwash began as a family business on June 23, 1993. Thirty-two years later, it still stands as a locally owned, family business, with the goal of giving an auto-spa-like experience. "We're fiercely loyal and protective of the community and the customer base we have had for 32 years," said Shelli Hilde, whose family owns the wash in Kalispell.

3 weeks ago | yahoo.com | Kate Heston

Jun. 1—Sam Cox walked into Karissa Prewitt's fourth-grade class at Peterson Elementary one morning with numerous historical articles from the Battle of the Little Bighorn. Cox, who has attended the reenactment of the battle in Southern Montana twice, talked through what life was like in 1876, like what shoes soldiers would wear and what bullets they would use. The day prior, in the middle of their Montana history unit, Prewitt taught the students about the battle.

3 weeks ago | yahoo.com | Kate Heston

Jun. 1—Jacob Gonzalez knows what makes a pizza a great pizza: dough and sauce. At Fire and Dough, Gonzalez's new food truck venture, he says he has just that. Fire and Dough is one of the valley's newest food trucks, serving Neapolitan-style pizza at various locations. The pizza is characterized by its simplicity, baked in a wood-fired oven at an extremely high temperature for a short time. The result is a pie with a soft, thin crust with a puffy, leopard-spotted outer crust.

3 weeks ago | dailyinterlake.com | Kate Heston

Sam Cox walked into Karissa Prewitt’s fourth-grade class at Peterson Elementary one morning with numerous historical articles from the Battle of the Little Bighorn. Cox, who has attended the reenactment of the battle in Southern Montana twice, talked through what life was like in 1876, like what shoes soldiers would wear and what bullets they would use.  The day prior, in the middle of their Montana history unit, Prewitt taught the students about the battle.

3 weeks ago | dailyinterlake.com | Kate Heston

Jacob Gonzalez knows what makes a pizza a great pizza: dough and sauce. At Fire and Dough, Gonzalez’s new food truck venture, he says he has just that.  Fire and Dough is one of the valley’s newest food trucks, serving Neapolitan-style pizza at various locations. The pizza is characterized by its simplicity, baked in a wood-fired oven at an extremely high temperature for a short time. The result is a pie with a soft, thin crust with a puffy, leopard-spotted outer crust.