Organic Restaurants Billings MT
Organic restaurants are an emerging trend that’s growing because more people want to eat environmentally conscious healthy food made with wholesome organic ingredients. Organic food is pesticide and hormone free. Great tasting organic food has a superior quality you can’t deny. Learn what’s it’s like to live the organic lifestyle and take advantage of the delicious organic recipes that come from grass fed beef, organically produced eggs and organically grown produce; that the organic restaurants in Billings, MT listed below have to offer.
Yellowstone Valley Farmers Market
406.855.1299
Heart of N. 29th & 2nd Ave. N.
Billings, MT
Yellowstone Valley Farmers Market
406.855.1299
Heart of N. 29th & 2nd Ave. N.
Billings, MT 59104
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 18-October 3 Saturdays, 8:30 a.m. to 12 p.m. noon
Good Earth Market
406-259-2622
3024 2nd Ave. No.
Billings, MT
Cloud Nine Farm
(406) 578-2144
Wilsall, MT
Cloud Nine Farm
(406) 578-2144
Wilsall, MT 59086
Membership Organizations
Ecovian
Data Provided by:
Cedar Rose Farms
(406) 579-9356
Three Forks, MT
Cedar Rose Farms
(406) 579-9356
Three Forks, MT 59752
Membership Organizations
Ecovian
Data Provided by:
Boulder Farmers Market
406.225.3466
Boulder City Park
Boulder, MT
Boulder Farmers Market
406.225.3466
Boulder City Park
Boulder, MT 59632
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 6-September 5 Saturday, 9:30 a.m.-1:00 p.m.
Laurel Chamber of Commerce Farmers Market
406.628.8105
Firemens' Memorial Park, corner of West 1st St and 2nd Ave
Laurel, MT
Laurel Chamber of Commerce Farmers Market
406.628.8105
Firemens' Memorial Park, corner of West 1st St and 2nd Ave
Laurel, MT 59044
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 9-September Wednesday, 4:00 p.m.- dusk
Montana Harvest
406-252-6969
1710 Grand Ave.
Billings, MT
Field Day Farms
(406) 522-9501
Bozeman, MT
Field Day Farms
(406) 522-9501
Bozeman, MT 59715
Membership Organizations
Ecovian
Data Provided by:
Columbus Farmers Market
(406) 321-1377
Railroad Park, Pike Avenue
Columbus, MT
Columbus Farmers Market
(406) 321-1377
Railroad Park, Pike Avenue
Columbus, MT 59019
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 23-September 10 Thursday, 4:00 p.m.-6:30 p.m.
Whitehall Farmers Market, Produce & Crafts
(406) 287-3532
Legion Street
Whitehall, MT
Whitehall Farmers Market, Produce & Crafts
(406) 287-3532
Legion Street
Whitehall, MT 59759
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : No
SFMNP Accepted : No
SNAP Accepted : No
Hours
June 6-August 29 Saturday, 9:00 a.m.-12:00 noon
Data Provided by:
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\ASK LAURA \LAURA'S FAVES \HOT LISTS \FROM OUR FRIENDS | Restaurants of The Future: Can Food Service Really Be Sustainable? | | | | | Written by Jill Ettinger | |  Fast-casual restaurant du jour, Chipotle, made headlines for using organic and local ingredients in all of its 1,100 U.S. locations. This year alone, more than 10 million pounds of produce will come from within a 350-mile radius of Chipotle locations. McDonald's announced earlier this year that the behemoth fast-food restaurant would buy one million cage-free eggs each month for its U.S. locations. But even if the chain could commit to larger quantities, there simply aren't enough eggs to meet demand. And that's just the chains. Hundreds--if not thousands--of restaurants and caterers are now embracing the locavore menu. But can they all succeed? Fresheast sits at the border of West Hollywood and Beverly Hills, CA at a busy Santa Monica Boulevard intersection. At a glance, it looks like any other quick lunch spot: counter ordering with tired but smiling cashiers, self-serve beverage coolers, loud music, tables and benches just comfortable enough so that you eat quickly and make way for the next round of hungry patrons. But what you may overlook in this familiar setting is that the ingredients in the Pan Asian cuisine are mostly organic. All meats and seafood are sourced from certified natural purveyors like their organic Shetland Atlantic Salmon, and produce is sourced locally and organic whenever possible. Discounts for bikers and hybrid drivers complement the sustainable/compostable containers and décor. Celebrating its one year anniversary, plans are in the works to expand says representative Juliana Pesavento, "We wanted to see if it could work, first." Meg Taylor, founder/chef of Los Angeles' Large Marge Sustainables runs a catering business built on fresh, local and organic ingredients; "It's an embarrassment not to source fresh ingredients locally here." So committed, she's even exploring making flours out of regional legumes and grains rather than importing wheat. "I have no idea how you get around the coffee thing here, though," says Taylor. But even that's not out of the question as rumors of Santa Monica coffee berries could provide a possibility for the small... | | |
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