Yellowstone Times

Gallatin College Montana State University recently hosted a culinary showcase where first-year culinary students prepared personal and culturally significant recipes. The event took place on March 12, 2025, in Bozeman, Montana. Among the participants was Seth Still Smoking, who prepared his Three Sisters Squash Soup using corn from the Buffalo Nations Food System Initiative’s garden at MSU. His dish is inspired by his Blackfeet and Lakota heritage.

Still Smoking emphasized the importance of positivity while cooking, saying, “I’m being aware of who I’m feeding. I’m remaining happy.” He cooked alongside 12 other students for an audience of 75 attendees at the Flavors of Us: Culinary Showcase buffet dinner.

DeeDee Dalke, the event organizer and Allied Health program director, highlighted the role of food and storytelling in building relationships within Gallatin College MSU. She noted that her goal was to bring student success to light: “What can we do to elevate their time here and make a mark.”

Mike Dean, culinary arts program director with nearly four decades in the industry, saw this showcase as an educational opportunity for his students. He stated that cooking diverse recipes helps prepare them for various culinary environments: “That hands-on and visual realization... makes the connection for the students.”

The event also featured Justina Homan's godmother’s lemon pie recipe. For Homan, it brought back memories of visits with her godmother Donna Mack in Bozeman during holidays before Mack developed Alzheimer’s disease. Homan hopes to pass on Mack's kindness through this recipe: “I’m hoping this recipe will bring the same experience.”

First-year student Ava Petry expressed her aspirations to open a bakery in Livingston after graduation. Her interest in baking flourished during the pandemic as she enjoyed sharing her creations with others: “It’s just amazing all the things we get to do in Gallatin College’s culinary program,” she said.