During a recent Hopa Mountain Retreat and Conference the LFRC’s Community Bakery distributed over 700 loaves of Whole Wheat Kamut bread to representatives of food pantries across the state. This distribution is part of a larger initiative of the Community Bakery’s dedication to increase access to nutritious, preservative-free bread while strengthening Montana’s local and Indigenous food systems.
The Community Bakery produces bread made from whole wheat grains purchased from and grown by Montana farmers and Native-grown kamut from the Chippewa Cree Tribe at the Rocky Boy Reservation. We are excited to see finished loaves back in the hands of those that have worked to produce high quality Montana grown grains. Community Bakery Whole Wheat Kamut Bread was provided to the following organizations that support food sovereignty and address food insecurity and health disparities in rural and indigenous communities.
This bread was funded through an initiative of Hopa Mountain.
Gardiner Food Pantry
Helping Hands Food Bank– Hardin (serving the Crow Nation)
Project Care Anaconda Food Bank
Big Fork Food Pantry
Ksanka Food Pantry- Elmo
Confederated Salish and Kootenai Tribes (CSKT) Food Sovereignty Initiative
Havre Community Food Bank
Sagebrush Food Pantry -Shelby
FAST Blackfeet
While the team at LFRC is proud to take the lead in the Kamut for Community Bread Program initiative, we couldn’t do it without the strong support of our volunteers and donors. Thank you to the volunteer bakers, slicers and baggers that put in the hours to see that our community pantries are stocked with nutritious, hand-made bread.
