Glacier County

Glacier is one of several counties along the state's northernmost boundary bordering Canada. Often referred to as the "High-Line" due to the region's proximity to our northern neighbor and its railroad and transportation infrastructure, Glacier County projects diversity on many fronts.

Geographically, our county rises in the east along miles of high plains and rolling grasslands. With 3,037 square miles of land area, Glacier ranks 17th in size out of 56 Montana counties. The snow-capped peaks of Glacier National Park are a distinguishing feature for residents and visitors alike. With physical attributes such as Going-To-The-Sun-Road and the iconic peak of Chief Mountain towering over the prairie, the park drew an estimated three million visitors in 2023 and is set for more in 2024.

Not to be outdone by geographic diversity, our county's cultural makeup is multi-layered. Of the 13,778 residents, 7,000 affiliate with the Blackfeet Tribe. The history of these Indigenous people dates to the 17th century when the Niitsitapi, or Blackfeet, began exploring and later settled in the area.

Glacier County's economic profile has three primary sources: farming, tourism, and small business. Farms comprise 61.9% of the land, generating just over $1 million in market-value products. With the easternmost entrance to Glacier National Park, travelers and people seeking one of North America's most beautiful natural scenic byways crisscross our county several months each year. The entire ecosystem generates over $500 million in revenue for communities within 60 miles of the park. Median family income in 2020 was $44,397; per capita, $17,053. Additionally, 21.4% of our population lives below the poverty line. Finally, education and retail round out the economic profile of Glacier County, and Browning hosts a small community college, along with K-12 facilities throughout the region.

 

Pest Management Prioritized across Glacier County

Pest management for crops and rangeland has been a priority for Glacier County MSU Extension. In November 2023, two initial pesticide applicator classes were offered through partnerships with MSU Extension Blackfeet Reservation, USDA Extension Blackfeet Reservation, and MSU Extension Toole County. Over two days, 25 new applicators were certified and 15 current applicators received renewal credits in Browning and Shelby. Following the class, applicators noted more confidence in pesticide, integrated pest management, and sprayer calibration knowledge. Several applicators learned they needed EPA certification to apply restricted-use pesticides on tribal land.

In the spring/summer of 2024, MSU Extension Glacier County coordinated orders for biocontrols for knapweed and leafy spurge. Biocontrols are the use of a natural pest that preys upon or targets a specific pest such as knapweed or leafy spurge. Twenty-one producers from Glacier, Toole, and Teton counties ordered 43 knapweed seedhead weevil releases, 66 knapweed root weevil releases, and 33 leafy spurge flea beetle releases, with a total value of nearly $16,000. The MSU Extension-coordinated order helped producers receive reduced rates, free shipping, and one-on-one education in integrated pest management, weed monitoring, and using biocontrols. The sizeable order required two different suppliers and coordination to ensure producers received what they needed and could release biocontrols in a timely manner. One producer was extremely grateful for the efforts as previous individual orders weren’t filled in the past, but the cooperative bulk order ensured their biocontrol access. Weed management is an ongoing need in Glacier County, and programs providing private applicator training, biocontrol orders, and ongoing education through one-on-one conversations, newspaper, radio, and social media is critical to meeting this need.

Caption: Pesticide Applicator training in Browning; MSU & Blackfeet Reservation Extension collaboration.

Credit: Kari Lewis

4-H Livestock Reproduction workshop engages youth with hands-on learning

At a 4-H Project Day, a livestock reproduction workshop engaged youth in hands-on learning. Youth learned basic cattle reproduction and then practiced identifying a cow's reproductive system using a real reproductive tract from a heifer from Christiaens Meats. Youth learned the functions of the reproductive tract and discussed the benefits and drawbacks of natural service versus artificial insemination of cattle.

After watching a demonstration on artificial insemination (A.I.) using the reproductive tract, youth were able to practice. Artificial insemination is a reproductive technology that allows producers to utilize higher-quality bulls for their herd, increasing genetic progress and herd improvement. The youth enjoyed the hands-on learning opportunity and commented the most important thing they learned on the project day was the anatomy of A.I. The workshop reviewed basic reproduction, anatomy and physiology, and introduced youth to potential career paths and how to utilize artificial insemination in cow cattle herds to improve genetics.

One 4-H member who struggles with bookwork was thrilled with the active learning component and said he wants to go to A.I. school once he's old enough. A parent wrote after the workshop, "Sometimes, as parents, we put ourselves into roles without knowing we do. Thank you for opening a role to (our son) that we thought he had no interest in and getting him excited about it. He has been a part of A.I. at the ranch for years, but he was pushing heifers, keeping numbers, or giving shots. Thank you to 4-H for opening our eyes and his."

Caption: Agent Kari Lewis guides 4-H senior Dallas Berkram in AI practice, offering hands-on experience and career insights.

Credit: Kim Woodring

Financial Peace Junior Kits provide early childhood financial literacy training

Consumer debt continues to rise, and 70% of Americans do not have $1,000 saved. Unless youth are taught financial basics, the cycle of living beyond means and accumulating debt can continue. Through a Montana Financial Literacy grant, 20 Financial Peace Junior kits were purchased. Kits were available to families with a parent or grandparent who had participated in the Total Money Makeover book club. It is critical that youth have a caring adult who can implement the concepts of the kits. The kits include a book about saving, spending, giving, working for money, etc., and a chore chart to track chores to earn a commission. Twenty youth received free kits to use with their families. By providing early financial education to children, youth can learn to save, spend, and give with intention and become proficient in their financial literacy skills.

• One parent commented that her son spends whatever money he has, so the kits would be a great tool to begin working on finances with him.
• After using the kits, one mother shared that it motivated her kids to do chores.
• Another parent said, "It’s been a good way to start conversations about money and to get kids to do chores. We plan to use them more in the next couple of years as a part of our homeschool program. So far, it’s been fun for them and rewarding for me to see them help and learn in the process."
• One mom said she had been looking at purchasing the kits and was thrilled to receive them through the grant, saving her $150. She was excited to begin teaching the concepts to help her three kids consider the value of purchasing decisions.

Caption: Cloverbuds learn 'Spend, Save, Give' lesson. Twenty youth get Financial Peace Junior Kits for early money skills.

Credit: Kari Lewis

Grains of Wisdom: Empowering Health Through Mediterranean-Inspired Cooking Classes

Montana leads the nation in lentil production and remains in the top five for producing the most grain. Utilizing these food resources, which are also staples in Mediterranean countries, the Glacier County FCS Agent & SNAP-Ed Instructors held Mediterranean Cuisine classes in Cut Bank and Browning. The classes demonstrated significant positive impacts, with immediate and long-term effects.

Behavioral Change Data:
• 100% of participants expressed intention to incorporate Mediterranean-style grain bowls into home cooking.
• 85% reported increasing whole grain consumption by at least two servings per week.
• 70% planned to use olive oil as a primary cooking fat.

Satisfaction and Knowledge Acquisition:
• The class received a perfect satisfaction score (5 out of 5), suggesting it met or exceeded expectations in content, instruction, and overall experience.
• 100% successfully prepared a Mediterranean-style grain bowl independently during the hands-on portion of the class.

Heart Disease and stroke are the leading causes of death in Glacier County. Research has shown that a traditional Mediterranean diet reduces the risk of heart disease. The diet has been associated with a lower oxidized low-density lipoprotein (LDL) cholesterol — the "bad" cholesterol that's more likely to build up deposits in arteries. A meta-analysis of more than 1.5 million healthy adults demonstrated that following a Mediterranean diet was associated with a reduced risk of cardiovascular mortality by 9% and overall mortality by 9%. The Mediterranean meal plan is also associated with a reduced incidence of cancer (10-15% lower risk), and Parkinson's and Alzheimer's diseases (13% lower risk). Women who eat a Mediterranean diet supplemented with extra-virgin olive oil and mixed nuts may have a 68% reduced risk of breast cancer.

Additionally, 96% of participants reported an increased interest in Mediterranean cuisine, likely resulting in healthier eating habits and increased cultural appreciation. Eighty-nine percent of attendees expressed interest in attending similar courses in the future, justifying continued or expanded offerings of Mediterranean cooking classes.

Caption: Participants create colorful Mediterranean grain bowls, learning healthy cooking techniques in FCS cooking class.

Credit: Lisa Terry

Preserving Traditions: MSU Extension FCS Agent and FAST Blackfeet Partner for Food Preservation Classes

The MSU Extension Family and Consumer Sciences Agent joined forces with FAST Blackfeet to offer comprehensive food preservation classes to high school students and adults. This collaborative effort aims to revive traditional food preservation techniques while promoting food safety and cultural awareness.

The partnership successfully conducted water bath canning classes, teaching participants how to preserve local and seasonal produce including cherries, chokecherry jelly, and blueberries. Future classes are planned to cover pressure canning techniques for carrots and meat. The classes were held in high school settings and community buildings, and have become more than just a culinary experience for indigenous students. They have provided an opportunity to connect with their cultural heritage, instilling a sense of pride and continuity of traditional practices.

Student evaluations reveal impressive results: all participants reported learning something new, 60% expressed their intention to make jelly at home, and all committed to using proper hand-washing techniques while preparing food. The long-term benefits of these classes extend beyond the immediate skills learned. Participants gain the ability to preserve seasonal abundance, potentially reducing food waste and improving year-round access to nutritious foods. There's also a potential economic impact, as participants can save money on groceries and create small-scale entrepreneurial opportunities. Proper food preservation techniques ensure safe consumption, reducing the risk of foodborne illnesses.

These classes help maintain traditional food preservation methods, ensuring they are passed down to younger generations. They provide a platform for intergenerational learning and community bonding while also promoting sustainable food practices by teaching participants to make the most of local, seasonal produce. The success of initial classes has paved the way for an expanded curriculum. Future sessions will include pressure canning workshops and classes on preserving traditional Indigenous foods such as venison. The partnership between MSU Extension and FAST Blackfeet imparts practical skills and strengthens cultural ties and promotes healthier, more sustainable food practices within the community.

Caption: Family teamwork: Mother carefully lowers jars of fresh blueberries into the hot water bath during canning class.

Credit: Lisa Terry

SNAP-Ed Classes on Montana Grains and Dairy

An adult SNAP-Ed nutrition education class, Grain Power Hour, was hosted at a local library and focused on nutrition in Montana grain foods. One participant who is the primary cook at home was very intrigued to learn the array of grain foods she could incorporate into family meals. Prior to the lesson, she was only familiar with eating whole-grain bread but was surprised to learn the many ways she could add grains by incorporating whole-grain brown rice or quinoa.

In a six-series youth SNAP-Ed nutrition class, Delicious Dairy, children were educated on the five food groups in accordance with MyPlate. In a lesson focused on dairy, students were surprised to learn how easy it was to make healthy dairy snacks like fruit smoothies. A student who did not know that milk and yogurt went into fruit smoothies was eager to bring the recipe home to make with his parents.

These two SNAP-Ed nutrition classes demonstrate the power of focused, culturally relevant education in promoting healthier eating habits. In the adult "Grain Power Hour" class, participants gained valuable knowledge about grain options and a new awareness that foods like brown rice and quinoa have the potential to diversify and improve the nutritional quality of meals for entire families on the reservation.

Similarly, the youth "Delicious Dairy" class introduced children to the versatility of dairy products in creating healthy snacks. The excitement of students to share this knowledge at home illustrates how the classes can bridge nutritional education between school and family environments. Both classes expanded participants' understanding of nutritious food options, potentially leading to long-term improvements in dietary choices and overall health within the community.

Credit: MSU Extension

Contact

1210 East Main
Cut Bank, MT 59427
406-873-2239
https://www.montana.edu/extension/glacier