Andrew Shaye Moran is hosting a Walking Through Culture Youth Fashion Show March 11 at the Poplar High School gym. Doors will open at 5:30 p.m. and the show will start at 6 p.m.. Featured designers will include Jaackie Bird, HarmonyStar Straub’s Star in the Sky Sewing and Chelysa R. Owens-Cyr’s Chiefn Designs. A ‘meet and greet” concert will be performed after the show by Stella Standingbear.

Wolf Point School Feb. 16: Breakfast: Cinnamon twists and apples. Lunch: Spaghetti and meat balls, salad and pears. Feb. 17: Breakfast: Bacon, egg and cheese rolls and melon chunks. Lunch: Chicken fajita melts, corn and applesauce. Feb. 18: Breakfast: Mini strawberry cream cheese bagels and mixed berries. Lunch: Ham potato soup, cauliflower, carrots and mixed fruit. Feb. 19 : Breakfast:

Bismarck State College announces the president’s honor roll for the fall 2025 semester. The following area students have maintained at least a 3.50 grade point average on a 4.00 scale while enrolled in at least 12 semester hours of classes and qualify for the BSC president’s honor roll. Jahrone Kendall, Poplar,* Junior Morris, Culbertson.* Adeia Erickson, Wolf Point. *Designates

While Montana saw fewer tourists in 2025, they came with more gray hair — and more dollars for Montana businesses. That’s according to visitor surveys conducted by the University of Montana’s Institute for Tourism and Recreation Research, presented by economist Melissa Weddell at a seminar organized in Helena Tuesday by the university’s Bureau of Business and Economic Research.

The following are area students who are fall graduates of Montana State University in Bozeman. Bainville: Kaden Hansen (with honors). Poplar: Isabelle Four Star and Robert Smith. Wolf Point: Daniel Sears. Area students earning recognition on the honor roll for Montana State University in Bozeman included: Bainville: Kaden Hansen Brockton: Gracelyn Gonsioroski (4.0 grade point average)

Wolf Point School Feb. 9: Breakfast: Pizza bagels and applesauce. Lunch: Corn dogs, mac-n-cheese, peaches, celery and peanut butter. Feb. 10: Breakfast: Apple turnovers and mixed fruit. Lunch: Taquitos, refried beans, carrots, tomatoes and applesauce. Feb. 11: Breakfast: Cereal, mini muffins and green apples. Lunch: Tatertot hotdish, mixed veggies, pears and dinner rolls. Feb. 12: Breakfast: