Cooking up memories

RONAN — Throughout history, food has played a central role in drawing people and communities together. With that in mind, St. Luke Community Healthcare is putting together a cookbook to honor the history and culture of the Flathead Reservation and the Mission Valley.

“St. Luke Community Hospital opened its doors on March 22, 1953,” St. Luke Foundation Executive Director Gayle Wilhelm said. “Plus, Ronan was incorporated as a city on Feb. 29, 1912. Combine that with the rich traditions and history of the Confederated Salish and Kootenai Tribes, and we saw an opportunity to pull together information, photos and recipes that share what we have in common and what makes this valley special.”

The cookbooks will be professionally published in a three-ring binder and contain special pages of interest, history, memories, photos, a table of contents, an index, helpful cooking tips and recipe category dividers. Those recipe categories will include appetizers and beverages, soups and salads, traditional Native American foods, other main dishes/wild game, vegetables and side dishes, breads and rolls, desserts, cookies and candy.

“We are asking residents of the area to submit up to four of their favorite recipes that would fit into any of the categories; also historical photos of the area, or quotes about or memories of the hospital or of living in the Mission Valley,” Wilhelm said.

The St. Luke Foundation Director asks that everything submitted for the cookbook be sent to Gayle Wilhelm, Foundation Director, St. Luke Community Healthcare Foundation, 107 6th Ave. SW, Ronan, MT, 59864. Or e-mails can be sent to gwilhelm@stlukehealthnet.org. The deadline for entries is April 1, 2012.

“A committee will review everything that we receive for consideration in the final publication,” Wilhelm said. “And, we are especially pleased that Tim Ryan, who is a Native American heritage education specialist, has agreed to be a part of our cookbook review committee.”

Guidelines for recipe submissions are available by calling the St. Luke Foundation at 528-5324. Funds generated from the sale of the book will benefit the St. Luke Dietary Department.