Love food, will travel. Weekly magazine exploring agriculture, food production and restaurants across the U.S.
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You herd it here first! 🐑 Check out the Lamb Issue of Feast and Field below.
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Chef Andrew S. Turnipseed from @GrillaGrills brings us this dynamic lamb dish featuring a multi-day fermentation, a decadent potato dish and a smoky mushroom jerky.
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With so many seasonings out there to experiment with, the potential flavor combinations are virtually limitless. Spice things up with our ultimate meat seasoning guide!
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Chef Rece Hogerheide from the Daxton Hotel shares this lamb dish that is sure to wow! Find the recipe, packed with fresh produce and herbs, below.
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Mary had a little lamb. Valerie Samutin has hundreds. Read more about the owner and shepherdess of Kentucky-based Freedom Run Farm in our article below!
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Now you can celebrate #NationalBeerDay without suffering from a hangover tomorrow with the help of @AthleticBrewing! 🍻 Read about this unique #alcoholfree beer in our article below.
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#Easter is quickly approaching! If you're looking to build a healthier basket this year, here are some of our favorite organic or all-natural goodies, including treats from @YumEarth, @unrealsnacks, @Justins, @HuKitchen, @EatBobos and more. 🐰
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Chef Matt Rivers from Timberlake's Restaurant at Chetola Resort in Blowing Rock, North Carolina shares a delicious lamb chop recipe topped with a demi-glace and two easy, herby sauces. Find it below!
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Sustainably raised American lamb boasts great flavor, superior marbling and nutritional benefits. With so much going for it, why haven’t Americans wholeheartedly embraced the protein? We investigate below!
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Happy #NationalDeepDishPizzaDay! Discover which states LOVE deep dish pizza in our article.
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Home cooks may not be quite as familiar with #lamb as they are with beef, but the other red meat shouldn't be intimidating. Get up to speed on this delicious protein, and you’ll soon be preparing lamb dinners your family will love!
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Spring has officially arrived. And the warmer weather means picnics and outdoor celebrations are on the horizon. Here are five of our warm-weather favorites! 🌞
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Know little about lamb? Check out this week's issue of Feast and Field! We look inside 133-acre Freedom Run Farm, share 3 lamb recipes to make at home, share best practices for meat seasoning and so much more. Find it all below! 🐑
feastandfield.net/read/meat-…
This recipe turns yogurt into a simple and clean dessert, with an amazingly soft texture. Find the instructions below!
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Be good to your gut this Sunday and read our Fermented Foods Issue of Feast and Field!
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Pastrami is traditionally made from beef brisket. This pigstrami is made from… you guessed it, pork! Find the recipe for this unique sandwich below.
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Time paired with a few ingredients turns tea into this enjoyable fermented drink. Learn how to make kombucha at home with the help of this article!
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Salty, earthy, savory and sweet — this Miso-Glazed Eggplant is full of complex flavors. Find the recipe below!
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Fermented food is the perfect what’s-old-is-new-again trend to try. Learn more about @Wildbrine, the California-based company specializing in wild-fermenting organic produce, in our article below!
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Drumroll please… the newest, limited-edition color from @ourplace is...
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