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Park County Community Journal


A Livingston Montana newspaper dedicated to serving the
Park County Montana Community


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United in Light Draft Horse Sanctuary

Live and Let Livingston celebrates National Hummus Day

True West by Sam Shepard


Who doesn’t love hummus?
Low in calories and high in protein, you can spread it on crackers, dunk it with veggies, or smear it on bagels. Sure, there are many brands and flavors on the market today (most are plant-based, but check the ingredient list to make sure animal-derived dairy has not been added); but if you have a blender, hummus super easy to make at home - so consider this potluck an opportunity to try a new hummus recipe!

The next monthly Live and Let Livingston Vegan Food Potluck will take place at the Park County Senior Center, 206 South Main Street, on Mother’s Day, Sunday, May 13 at 4:30pm. The (always optional) theme this month will be Hummus, and the recipe demo will be Hummus Potato Salad.

Everyone is welcome; tourists and the veg-curious alike. Attendees don’t have to be vegan - but the food does. Potluck attendees are asked to bring a friend and a100% plant-based dish free of flesh, eggs, animal-derived dairy, honey,

and gelatin. For the benefit of those with food allergies, attendees should bring theirrecipe or a list of all ingredients used. The theme is always optional, and those who don’t want to cook can bring something to drink.
Live and Let Livingston meets on the second Sunday of every month, at 4:30pm. Delicious food, educational resources, and recipes are shared with those who care about their health, the planet, and most of all, the animals.

Plates, cups, utensils, napkins, and warming trays are provided, along with hot tea, coffee, and non-dairy creamers. Anywhere from 2-4 dozen people attend and there are usually several gluten-free and raw dishes offered, along with the inevitable… cupcakes!

For more information or cruelty-free recipes, join Live and Let Livingston on Facebook and Vegans Rock Montana on MeetUp.com, (where recipes are listed on the discussion pages) or call Bonnie Goodman at 222-0321 to be added to the monthly recipe email list.