BOZEMAN — Nearly 14 million people visited Montana in 2024. They spent $5 billion exploring national parks, riding through dude ranches and sampling menus at mountaintop resorts.

Starting in August, Gallatin College Montana State University will train students to house, guide and feed the state’s tourists and other travelers with a one-year hospitality certificate. The certificate provides baseline knowledge of business communication, culinary arts, hotel management and more, said program manager Meredith Allen.

The program received $1 million in funding from the Arthur M. Blank Family Foundation, which also supported plans to construct a new Gallatin College MSU building on the MSU campus.

“In partnership with the Arthur M. Blank Family Foundation, we are proud to support one of the largest industries in our state by offering education and training, as well as a stepping stone to four-year hospitality programs at MSU,” said Stephanie Gray, dean of the college.

The hospitality program is a collaborative effort between Gallatin College MSU, the Jake Jabs College of Business and Entrepreneurship and the College of Education, Health and Human Development. Gallatin College MSU students in hospitality or culinary arts programs will take classes alongside MSU students and can count their credits toward a four-year hospitality management degree, with options in hospitality business and sustainable hospitality.

“We all have the same goal, and that’s creating and being a part of a thriving hospitality industry in Montana that’s led by Montanans,” said Allen, who has worked for ranches, hotels and restaurants across the U.S. for more than 20 years.

Students can work for Montana organizations through the program’s internship requirement, which is completed as a semester-long course. Allen said it will be much easier for students to integrate with a team after graduation “if they’re speaking the same language from day one.”

Communication between staff members and upper management is a central component of the program’s courses, such as the hospitality supervision and customer service class taught by Celeste Carducci, an adjunct professor in the College of Education, Health and Human Development. She has instructed the class for two years at MSU and said she is excited to share her love of the industry with incoming Gallatin College and MSU students.

“The hospitality industry has all these different forms of communication, and we try to fine-tune students’ skills so they can discover what type of learners they really are,” she said.

Carducci spent more than 35 years in the hospitality field, including working with the hotel chain Marriott in Washington, D.C., and starting her own bed and breakfast in Napa Valley, California.

In her hospitality course, students’ experiences run the gamut as well. They will tackle case studies about solving conflicts between staff members, calculating labor costs for a hotel and planning a holiday dinner menu.

“We’re encouraging students to explore a world beyond the front desk, and we’re shaping employees who industry members will be proud to work alongside,” Allen said.

HELENA – A full fishing closure will take effect Wednesday, July 23, on the lower Big Hole River from the Tony Schoonen Fishing Access Site (Notch) to the confluence with the Beaverhead River. A full fishing closure is already in effect from Saginaw Bridge on Skinner Meadows Road to the confluence with North Fork of the Big Hole River. A hoot-owl restriction remains in place from the confluence with the North Fork of the Big Hole River to Tony Schoonen Fishing Access Site.   

The Gallatin County Sheriff’s Office is assisting the Manhattan Police Department in a missing/endangered child investigation.

Elizabeth Dundas was last seen on the evening of Monday July 21, 2025 around 10:30 P.M. in the area of east Manhattan, Montana.

She is believed to be driving a 2019 black Nissan Rouge with Montana license plate # 6-07467D and damage to the rear passenger bumper.

Please report any sightings or information on her whereabouts to the Manhattan Police Department (406-284-6630) or the Gallatin County Sheriff’s Office (406-582-2100) if you or anyone you know has had contact with Elizabeth.

Please help find Elizabeth.

BOZEMAN - Yellowstone Fiber announced today that Sid Boswell has been appointed chief executive officer, succeeding the previous CEO who retired in 2024. Over the past year, the local nonprofit more than doubled its subscriber take rate in Bozeman, connecting thousands of homes and businesses. Nearly 90% of residential customers choose 1 Gig service, triple the typical industry adoption of 30%, and well above even the most competitive fiber markets at 50% to 60%.

“Bringing fiber broadband to Bozeman is essential,” said Sid Boswell, CEO of Yellowstone Fiber. “Our open access network offers more choice, reliable dedicated connections, and competitive pricing with speeds up to 10 Gig for homes and 100 Gig for businesses. Even with Montana’s tough winters and rocky soil, our team is meeting projections and delivering future-proof infrastructure that fosters competition and helps keep prices low for the community.”

Boswell said that construction on the Yellowstone Fiber network has ramped up to full speed for the summer. The network secured more funding to improve access to high-speed fiber internet in Bozeman at no cost or risk to local taxpayers. The investment focuses on neighborhoods still lacking fast, reliable internet, offering symmetrical upload and download speeds with low latency to reduce lag, and no buffering or throttling. Yellowstone Fiber provides residents and businesses with more choice while supporting the community with infrastructure that enables economic development, telemedicine, public safety, and education.

“Maintaining build momentum for community needs is critical, and Sid Boswell’s leadership comes at an important time for Yellowstone Fiber,” said Jeff Erwin, COO of UTOPIA Fiber and Yellowstone Fiber board member. “The strong subscriber growth over the past year shows Bozeman’s continuing demand for reliable, high-speed internet and real choice. As a community-focused nonprofit, Yellowstone Fiber is dedicated to serving local needs. As Yellowstone Fiber’s operational partner, UTOPIA Fiber supports that mission by managing the network and delivering seamless operations and responsive customer service.”

Fiber Construction: Schedule and Service Options

While Montana’s construction season is short, Yellowstone Fiber typically builds from May through October. During colder months, the team continues with aerial installations where available and offers promotions for residents to reserve their spot when full construction resumes in the spring. The Yellowstone Fiber network is expected to serve approximately 22,000 homes, businesses, and public buildings in Bozeman. Businesses can access symmetrical speeds of 100 Gigabits per second (Gbps). Residential customers can choose plans with symmetrical speeds up to 10 Gbps delivered over a direct fiber-to-the-home connection. Plans start at $65 per month with no required contract.

Open Access Fiber: More Choice for Bozeman

Yellowstone Fiber uses an open-access infrastructure model in which it owns and builds the fiber network while UTOPIA Fiber manages its operations and customer service. Yellowstone does not sell internet service directly. Instead, it partners with multiple private-sector internet service providers (ISPs) who use the network to offer a variety of service packages and pricing options. This approach fosters customer-benefitting competition and gives Bozeman residents the freedom to choose the provider and plan that fits their needs. Yellowstone Fiber customers can also switch ISPs easily from month-to-month without penalties, service calls, or equipment changes.

Built for Bozeman: Sponsoring Music on Main 2025

Yellowstone Fiber is a nonprofit built by and for the Bozeman community, with investment that stays right here in Gallatin County. As the “hometown internet” option, Yellowstone Fiber is proud to support local events and is a sponsor of Music on Main 2025. Residents are invited to visit the Yellowstone Fiber booth on August 7 to learn more about the open access network, sign up for service, and receive a $25 Amazon gift card after installation as part of a special in-person event promotion.

About Yellowstone Fiber
Yellowstone Fiber, a 501(c)(3) nonprofit founded in 2015, is a community-focused, open access network providing future-proof, high-speed fiber internet in Bozeman, Montana. As an open access infrastructure provider, Yellowstone Fiber allows multiple internet service providers (ISPs) to compete on its network, offering residents and businesses a variety of service packages and pricing choices. By enabling competition among providers, Yellowstone Fiber improves connectivity, supports economic development, and facilitates access to services such as telemedicine, public safety, and education. Anchor operations began in fall 2016, with commercial operations launching in February 2017. In 2021, Yellowstone Fiber formed an operational partnership with UTOPIA Fiber, the nation’s largest and most successful open-access fiber network, to bring fiber-to-the-home services in Bozeman. For more information, visit yellowstonefiber.com

At approximately 1:41 p.m. on July 18, 2025, West Yellowstone Dispatch received a call regarding a possible airplane crash. The U.S. Department of Transportation Aero Division reported that an aircraft that had departed the West Yellowstone Airport with three people on board just before midnight on the night of July 17 could not be located. Utilizing the last location of an occupants’ smart watch, two search planes were sent to search for the missing aircraft. At 2:13 p.m. the search planes confirmed the plane had been located crashed in dense timber just south of the town of West Yellowstone near South Plateau Rd.

Gallatin County Search and Rescue (SAR) deployed personnel to respond to the crash site. SAR teams including the West Yellowstone Section, Big Sky Section, Heli Team, and Comms team responded to the scene. SAR members located the downed airplane and confirmed all three occupants were deceased. The decedents were extricated from the plane and transported by helicopter where their remains were turned over to a Gallatin County Sheriff’s Office deputy coroner.

The cause of the crash is being investigated by the Federal Aviation Administration and National Transportation Safety Board.

The decedents have been identified as Tennessee residents, 60-year-old Rodney Conover and 23-year-old Madison Conover, and 55-year-old Kurt Enoch Robey of Utah. Next of kin notifications have been made to the respective families.

Sheriff Dan Springer would like to thank all the agencies who participated in the location and recovery of the decedents and the continued investigation into the cause of the crash. Assisting agencies include the Hebgen Basin Rural Fire District, U.S. Forest Service, Federal Aviation Administration, and National Transportation Safety Board.

Sheriff Springer would like to extend his deepest condolences to the Conover and Robey families for their respective losses.

• September 20 & 21, 2025: Sounds of America I: Marsalis & Rachmaninoff
• October 11 & 12, 2025: Nature's Wonders: Beethoven’s Pastoral Symphony
• January 24 & 25, 2026: Masters of Melody: Mozart, Copland, & Haydn
• March 21 & 22, 2026: Romantic Splendor: Schumann & Schubert
• April 25 & 26, 2026: Lyrical Landscapes: Mahler, Walton, & Clair de lune
• May 15, 16 & 17, 2026: Sounds of America II: Rhapsody in Blue & West Side Story
• June 13 & 14, 2026: Sounds of America III: Appalachian Spring 

• December 12-14, 2025: Holiday Spectacular
• February 13-15, 2026: Cinematic Legends: The Music of Hans Zimmer & Ennio Morricone

• November 13-15, 2025: Night & Light: The Music of Lauridsen & Shaw

There’s something about Montana that transports you to a place of calm. It’s so remote and expansive that the desolation stretches forever, begging you to explore it. That endlessness brings unlimited possibilities, like trout-fishing, hiking, climbing, or relaxing in a luxury retreat. But how do you get somewhere so remote? Commercial flights are an option, but flying privately is much easier because you can access airstrips and private runways.

So, let’s look at the best airports and airstrips to fly into on your next wilderness adventure in Montana.


Bozeman Yellowstone International (BZN)
If we’re being honest, Bozeman’s BZN has become the gateway for private flyers hitting Montana. It’s not just because it’s the busiest airport in the state (though that helps). This place strikes a rare balance: polished and efficient, but still grounded in Montana charm.

Private terminals here are well-equipped, and you’ll find everyone passing through, from tech founders to fly-fishing guides. It’s that kind of mix. You land, and you’re less than an hour from Yellowstone’s northern entrance, Big Sky’s powdery slopes, or a handful of high-end ranches. And wherever you are, the views are incredible. Even the tarmac is flanked by peaks.

Glacier Park International (FCA)
Let’s say you’re not heading south to geysers and bison, but north to Glacier National Park. That’s where Glacier Park International comes in. Just outside Kalispell, this airport puts you within striking distance of some of the region’s most beautiful lakes. The type that you could stare at for hours without getting tired. You’re also not far from the Canadian border up here.

Private jet flyers love FCA for a couple of reasons. It’s calm. There’s less hustle, more hospitality. Fixed-base operators (FBOs) here are used to catering to well-heeled adventurers. They’ll arrange your SUV, prep your ski gear, and have someone waiting with a thermos of local coffee if you like that sort of thing.

It’s also a strong starting point for luxury lodges tucked into the wilderness like The Resort at Paws Up or The Green O.

Ennis-Big Sky Airport (EKS)
This one’s a bit under the radar. And that’s precisely why it’s on the list.

Ennis-Big Sky Airport isn’t some sprawling international terminal. It’s a small, nimble airfield just 40 minutes from Big Sky and mere minutes from world-class trout streams. You don’t land here for convenience. You land here for precision. Because when you’re trying to make a tight weekend trip to Moonlight Basin or one of those boutique fly-fishing lodges that feels like a secret, there’s no time for traffic.

There’s something deeply satisfying about stepping off a sleek jet onto a gravel road in five minutes flat. It’s like cutting out the middleman between you and the wilderness.

Smaller Airstrips with Big Appeal
Montana’s one of those places that the further you stray from typical tourist routes, the more you’ll be rewarded. If you know the terrain, you’ll skip the bigger airports and head for the remote airstrips that get you closer to the hidden lakes, the backcountry cabins, the awe-inspiring mountains. We’ve even picked out a few of our favorites for you:

● Bigfork (S27): A gem near Flathead Lake, perfect for summer cabin retreats or lake adventures.
● Whitefish Airport (58S): Small, scenic, and practically hugs the ski slopes.
● Mission Field (LVM) in Livingston: Ideal if your Yellowstone adventure starts with horseback rides and wine pairings on a luxury ranch nearby.
There’s nothing five-star about these spots, but that’s not why you’re heading here. They’re about access to the wilderness.

So Who’s Flying In?
Good question. The simple answer: Everyone. Well, everyone who can afford it. There are the celebrities and the business owners, but there’s also the intergenerational groups who need time together. There are also the families looking for space to reconnect. Then there are the adventurers, the hikers, the climbers, the kayakers. There’s a Montana for everyone, and you don’t need to look hard to find it.

Summer sees the highest surge in private flyers, especially from cities like Denver, Seattle, LA, and Dallas. When Fall comes around, the hunting lodges start buzzing. Then in Winter, it’s Big Sky and Bridger Bowl’s season to shine, especially for skiers who want powder without lines.

It’s Not Just About Getting There
Let’s pause here for a second. Because while private aviation is, by nature, about efficiency and comfort, it’s also about the feeling. Landing in Bozeman or Kalispell is like landing on another planet for those who live in cities. There’s a quietude that seems almost disconcerting at first, but feels entirely natural within hours, maybe even minutes.

It’s no overstatement to say that the descent into Montana feels like time travel, to a place in history without the complications of modernity. There’s just so much space.

A Few Parting Thoughts
Time is important. There’s no getting around this simple fact. However, it’s not the only consideration when booking a private jet. It’s also about crafting a bespoke experience that gives you total luxury and privacy from the moment you board. Heading into the wilderness for a spot of fly fishing or hiking gives you that total seclusion that we all crave now and again, and flying privately extends this.

You might head for the stillness of the Bob Marshall Wilderness, or the grandeur of Glacier, but the runway you pick can shape the tone of your whole trip. So take a minute. Look at the map. Ask yourself how you want to feel when you get to where you’re going.

HELENA – A full fishing closure will take effect Saturday, July 19, on the Big Hole River from Saginaw Bridge on Skinner Meadows Road to the confluence with North Fork of the Big Hole River. A hoot-owl restriction remains in place on the entire river downstream of the North Fork of the Big Hole River.  

VIRGINIA CITY – Lands in Madison County managed by Montana Fish, Wildlife & Parks are now under Stage I fire restrictions.

Under Stage I restrictions, building, maintaining, attending, or using a fire or campfire is prohibited unless an exemption is made. People may only smoke within an enclosed vehicle or building, a developed recreation site or while stopped in an area at least 3 feet in diameter clear of flammable materials. People may cook on a liquid petroleum gas or propane stove that can be turned off.

Montana Fish, Wildlife & Parks follows the county’s lead in placing fire restrictions on its properties within a particular county. These restrictions at FWP sites will be in place until further notice. FWP urges people to use caution while recreating due to dry conditions and fire danger.

To learn more and to see current fire restrictions for other areas of Montana, click here.

Kobe beef is a culinary treasure whose lineage can be traced directly to the Tajima strain of Japanese Black cattle. This strain has been meticulously bred in Hyogo Prefecture for generations, adhering to exacting standards that define its identity. Unlike generic Wagyu, which refers more broadly to Japanese beef cattle, Kobe beef possesses a distinct pedigree that is legally protected and strictly monitored. Cattle must be born, raised, and slaughtered within Hyogo Prefecture to qualify, a requirement that safeguards its authenticity and preserves the integrity of its origin.

The Japanese government has enacted rigorous certification systems to verify Kobe beef’s provenance. Each cut is accompanied by a ten-digit identification number, which allows consumers to trace the animal’s history and ensure compliance with strict guidelines. The criteria do not stop at geography alone. To be labeled Kobe beef, the carcass must meet specific grading standards related to marbling, meat color, firmness, and fat quality. Only a small percentage of cattle fulfill these demanding conditions, underscoring the exclusivity that sets Kobe apart.

While Wagyu beef in general has earned global acclaim for its marbled richness, Kobe beef is held to a narrower and more exacting definition. This unique heritage and stringent regulations help explain why Kobe beef has developed a reputation far surpassing that of ordinary Wagyu. Its story is one of careful stewardship, relentless quality control, and regional pride that few other beef varieties can rival.

Genetics and Breeding: What Makes Kobe Different

At the heart of Kobe beef’s superiority is the singular genetic lineage of the Tajima cattle. Generations of selective breeding have produced animals predisposed to develop an extraordinary degree of intramuscular fat. This finely woven marbling delivers a signature tenderness and contributes to the beef’s rich, buttery flavor. In contrast, other Wagyu cattle often include different strains or regional crossbreeds that may not exhibit the same delicacy in texture or depth of flavor.

Kobe cattle are raised under strict protocols that enhance their unique genetic traits. Farmers feed them a carefully balanced diet consisting of high-quality grains and forage, which promotes even fat distribution. Beyond diet, the cattle are raised in a low-stress environment, preventing the production of excessive cortisol, a hormone that can negatively impact meat quality.

Misunderstandings often arise when comparing Kobe beef to other types of Wagyu. While Kobe is a specific variety of Wagyu with exceptionally high standards, not all Wagyu meets the rigorous criteria required for Kobe designation. As Japanese beef gains international attention, these distinctions can easily be misunderstood or oversimplified.

The Grading System: An Uncompromising Benchmark

Kobe beef certification relies on Japan’s Meat Grading Association, which employs a sophisticated scoring system to evaluate each carcass. The grading encompasses several criteria, including the Beef Marbling Score (BMS), meat color and brightness, firmness and texture, and fat color, luster, and quality. Only beef achieving a BMS of 6 or higher, within yield grades A or B, is considered eligible for the coveted Kobe designation. This leaves no room for interpretation or dilution of standards.

The grading process is a meticulous exercise conducted by licensed inspectors trained to recognize the subtlest variations in quality. These inspectors measure marbling density visually and assign it a numeric score that ultimately determines the beef’s fate. Even among Tajima cattle raised in Hyogo Prefecture, only a fraction of the harvest is able to pass this gauntlet of scrutiny. Such rigorous oversight serves as both a quality guarantee and a protective measure against fraudulent labeling.

This unwavering commitment to excellence distinguishes Kobe beef from Wagyu produced elsewhere, which can still be of high quality but does not necessarily meet the same grading thresholds. For restaurants and distributors, this system provides confidence in product consistency. For consumers, it assures that every bite of Kobe beef lives up to the celebrated reputation that commands premium prices in both domestic and international markets.

Feeding and Husbandry: A Cultivation of Flavor

The diet of Kobe cattle is one of the most deliberate aspects of their development, designed to create an exceptional balance of lean muscle and fine-grained fat. Farmers gradually introduce grains such as barley, corn, and rice straw, supplementing these with mineral-rich water and natural forage. This approach differs from many Wagyu programs abroad, which often adopt abbreviated feeding regimens focused on rapid weight gain rather than slow, steady marbling.

Equally important is the management of stress throughout the animal’s life cycle. Kobe producers maintain quiet, comfortable environments where cattle can rest undisturbed. Regular health monitoring, low-density living quarters, and temperature control all contribute to the animals’ well-being. These practices are rooted in the belief that a calm, healthy animal yields meat of superior texture and flavor.

Some Kobe farms also incorporate traditional practices such as gently brushing the cattle to improve circulation and reduce anxiety. While these techniques may appear quaint to outsiders, they play a practical role in preserving muscle integrity and fat distribution. Taken together, these husbandry methods are as essential to Kobe beef’s character as its genetic foundation, ensuring a final product that is unmatched in tenderness and taste.

The Economics of Rarity: Scarcity and Value

Kobe beef’s scarcity is not merely a marketing construct but a direct result of the narrow production pipeline. Fewer than 4,000 head of certified Kobe cattle are harvested each year, compared with much larger volumes of other Wagyu or domestic beef. This limited supply intensifies competition among distributors and drives prices upward, particularly as global demand for premium beef accelerates.

Export regulations further constrain availability. Japan historically restricted the export of authentic Kobe beef, only lifting some bans in the early 21st century. Even today, a limited number of licensed suppliers are permitted to ship Kobe beef abroad. As a result, much of what is labeled as Kobe in foreign markets may actually be other Wagyu breeds or even domestic crossbreeds masquerading as the real thing. This scarcity heightens the mystique and fuels a willingness among consumers to pay substantial premiums.

The economic value attached to Kobe beef is also influenced by the elaborate care invested in its production. From specialized feed to intensive veterinary oversight, every element of the process adds cost. Yet connoisseurs argue that this level of stewardship yields a product worthy of its price, offering a dining experience that is as much about heritage and craftsmanship as it is about taste.

The Culinary Experience: A Feast for the Senses

Eating Kobe beef is an experience that engages all the senses, beginning with its visual presentation. The meat displays a creamy lattice of intramuscular fat that looks almost like white lace woven through ruby red flesh. When gently cooked, this marbling renders into the surrounding muscle fibers, producing a tender, juicy texture that is unlike any other beef. The aroma that rises from the pan carries hints of sweetness and umami, signaling the richness to come.

Upon the first bite, Kobe beef’s velvety softness becomes immediately apparent. The fat melts at a lower temperature than other beef, bathing the palate in a complex array of flavors. There is a subtle sweetness in the finish, complemented by a buttery richness that lingers long after swallowing. This contrast between delicate tenderness and deep savoriness has made Kobe beef a favorite of chefs and diners seeking an unforgettable meal.

Culinary traditions in Japan and abroad often highlight Kobe beef with minimal seasoning to allow the inherent qualities to shine. Simple preparations such as searing or grilling are common, as they draw out the marbled fat without overwhelming it. Whether served as steak, sukiyaki, or shabu-shabu, Kobe beef consistently delivers an experience that transcends the expectations most diners bring to a beef dinner.

Global Perceptions: Prestige and Misunderstanding

As Kobe beef has become more widely known, misconceptions about what it is and how it differs from Wagyu have proliferated. Many restaurants and retailers have capitalized on the Kobe name to describe products that may be high-quality but fall short of the stringent criteria set by the Kobe Beef Marketing and Distribution Promotion Association. This dilution of terminology has created confusion among consumers who assume that any Wagyu beef carries the same pedigree.

Educational efforts by Japanese producers and industry groups aim to clarify these distinctions. Authentic Kobe beef is always traceable, labeled with certification marks, and accompanied by documentation verifying its origin. In contrast, generic Wagyu can encompass a wide spectrum of quality and may originate from diverse breeds or even crossbreeding programs outside Japan. This variation underscores why Kobe’s reputation for excellence endures despite the crowded marketplace of premium beef.

Over time, as more diners become informed about the specific standards and practices behind Kobe beef, appreciation for its authenticity is likely to deepen. Discerning consumers are increasingly willing to research sourcing and certification, recognizing that true Kobe is far more than another form of Wagyu. In doing so, they help preserve the legacy of a product that remains one of the most distinguished culinary achievements of modern agriculture.