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July 24-25, 2010
A fun, supportive, and healing overnight backpacking trip for high-school students grieving the death of a family member or loved one. We will gather at Greenough Park and backpack over the North Hills to the Moon-Randolph Homestead where we will set up camp. Activities will provide opportunities to honor and commemorate the deceased; explore grief through creative expression; build leadership skills; and to hike, play, and wander in the splendor of summer.
Click here to view photos of the event in our gallery.
Click here to watch a segment on “A Taste to Remember” by KECI.
Click here to download a Word doc with all of the information.
View more photos from the 2009 Women’s Rendezvous below. Click on a thumbnail to view a larger version of the photo.
For information, please download the brochure (PDF, 3.5 MB).
View photos from 2009′s A Camp to Remember – Flathead Lake or Georgetown Lake.
View photos from the 2010 Grief Institute.
For more information, please click the link below to download a PDF of the Grief Institute brochure..
Tamarack Grief Institute 2010 Brochure (PDF, 1.1MB)
Flathead Lake “A Camp to Remember” – Friday, August 28th through Sunday, August 30th, for children ages 8 – 18. Limited space still available, call our office for details and registration forms, (406) 721-2860.
First Annual “A Taste to Remember” – A Benefit for Tamarack Grief Resource Center
Monday July 27, 2009
Hilton Garden Inn, Rotunda
3720 N. Reserve Street, Missoula, MT
Limited Seating, for reservations call Jennifer Dervic at: (406) 541-2583
6pm: No Host Bar
7pm: Dinner
Five Great Chefs – Five Great Courses
Course 1: (Wine sampler with each course)
Chef Noel Mills, James Bar—Blue Cheese stuffed Cherry Tomato, Feta Puff Pastry Cup and a Wild Mushroom Crustini topped with Goat Cheese.
Course 2:
Chef Abe Risho, Silk Road—Roasted Duck Salad
Course 3:
Chef Jason Lovell, The Ranch Club—Free-formed Ravioli with Smoked Pork Shoulder and a Shitake Mushroom Cream
Course 4:
Chef Laurence Coffman, Blue Canyon—Braised Buffalo Short Rib
Course 5:
Pastry Chef Gretchen Edwards, Blue Canyon—Twisted Peach Melba, Caramelized Peaches served with a frozen Champagne Sabayon, Raspberry Melba Sauce, fresh Raspberries and an Almond Nougatine garnish
Cost: $80/person; $150/couple; Sponsor: $800/table of eight
In 2009, we look forward to the following activities and programs: (partial list)
In 2008, Tamarack Grief Resource Center Activities included:
Tamarack staff provided over 1500 hours of grief support and education in 2008! This is just the beginning! Join the magic!
