Distinctly Montana Magazine

W W W. D I S T I N C T LY M O N TA NA . C O M 85 But the pace of retired life quickly proved too relaxed for him. To fill his schedule, he decided to work at the Livingston Food Pantry, but he had no experience with nonprofits or food banks. So some research was in order. "What I learned, I didn't like," McCormick said. He explained that most food banks follow a self-limiting formula: Step one, raise money. Step two, buy cheap, less-than-healthy food to stretch the money raised. Step 3, hand out the food. Step four, repeat. He applied his professional skills from the world of corporate marketing to learn as much as he could about his base––the people seeking help to feed themselves. "McCormick's research was telling and sparked the economic development mindset of his organization. He found 80% of people of the center's base needed help because they are unemployed. e reason for their unemployment was not so much an unwillingness of people to earn their own way, but because they lacked marketable job skills. In 2012, there were over 700 openings listed on the Montana Job Service website. Nearly 20 percent of those were for cooks and other restaurant jobs. He chatted with Livingston and Park County restaurant owners, who told McCormick properly trained workers were hard to come by. Hence came the hatching of the Culinary Training Program, an intense 10-week course taught in the center's kitchen that fully prepares students to step into an entry-level $12 or $13 an hour job in the food service industry. Other innovative programs the center offers includes the Breakfast in the Classroom program, which provides a selection of food items every school morning to children in the rural communities of Clyde Park and Wilsall to eat during their first class period. On a full stom- ach, school staff have found students can concentrate more on their lessons and exhibit more measured behavior in the classroom. Also for kids is the Healthy Eaters Club, which distributes cou- pons redeemable for free fruit and vegetables at the local Albertson's. eir New Business Start Up/Expansion program provides not only a space to prepare food in a commercial-sized kitchen, but also counseling on marketing and financial planning, licensing and distribution. McCormick reports 12 new businesses have already sprouted out of the food center's kitchen. e center has also earned a reputation in the area for its delec- table, made-in-house bread, baked with Montana-sourced organic whole grains, which supplements the county's Wheels on Meals program and supplies Livingston HealthCare hospital's cafeteria. "People come to the pantry and really appreciate what we do," said McCormick. "You want the best food in Park County, you come to the food center. Period." To learn more about the center, collaborate or volunteer visit livingstonfrc.org. N O R T H T O W N L I V I N G S T O N I S C O M I N G I N 2 0 1 8 ! Single Family Homes From the low $200s • First Phase • Special Pricing • Architectural Guidelines Will Be In Place M O V E m e n t . . . L I V I N G S T O N For More Information, OR To Be Placed on Our Priority List for Your Choice of Homesite, Contact: Bill Muhlenfeld, Managing Partner • bill@northtownlivingston.com VISIT: northtownlivingston.com Nor t hTown L I V I N G S T O N H o m e B u y e r s • H o m e B u i l d e r s • I n v e s t o r s ...to a Livable, Authentic Lifestyle in Montana's Hidden Gem: Be Part of the "... (Livingston is) possibly the most awesome place on earth." ~A N T H O N Y B O U R DA I N No Reservations / The Travel Channel N O R T H T O W N L I V I N G S T O N I S C O M I N G I N 2 0 1 8 ! G R E A T L O C A T I O N ! Great Falls Missoula Helena Butte Bozeman 90 miles to Billings Airport Interstate 90 L I V I N G S T O N L I V I N G S T O N 30 miles to Bozeman - Yellowstone International Airport Billings Dietetic intern Jordyn Crane from MSU prepares reheatable meals

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