We’ve become hungry to understand the connection between what’s on our plate and the vast patchwork of farms, ranches, orchards and vineyards that stretch into every corner of the country. You can tear into sourdough made with decades-old starter, sip beer brewed blocks from your home and top your burger with artisan cheese. But how did it get to your plate (or your glass) in the first place?

Led by a team of food-obsessed editors and contributors, Feast and Field offers readers an up-close look at the story of food in an approachable way that inspires and captivates a broad national audience. Through in-depth profiles and enticing recipes as well as engaging photography and video, this new publication educates American consumers and empowers them to make informed choices, while becoming more deeply connected with their communities.

Each week, Feast and Field shares unique stories of people across the country who are growing, processing and producing our food, from field to feast. We believe food is deeper than a dish from your favorite café and broader than a go-to recipe. With a focus on gorgeous photography and in-depth storytelling along with recipes and video profiles, Feast and Field engages through authentic storytelling.

We focus our award-winning journalism on the people who are working within your communities — because at its heart, food is about people. It is about the individuals who tie our towns together, and through telling the story of people who work within the culinary community, we will also be telling the stories of the communities that those makers and farmers call home.

We welcome your feedback. If you have comments or suggestions, please reach out.


Cat Neville

Executive Editor

For over 20 years, Cat has been telling the story of food. After launching Sauce Magazine, she was tapped by Lee Enterprises to create Feast Magazine, a regional publication that began in St. Louis and soon expanded to cover the state of Missouri. Her television work has stretched from weekly restaurant reports on KMOV to Feast TV, which aired on multiple PBS stations and won eight Emmys, to tasteMAKERS, which airs nationally on PBS. With Feast and Field, Cat’s entrepreneurial eye turned toward building a publication dedicated to telling the full, and sometimes overlooked, stories of American food. She has amassed a team of whip-smart, driven and inspired creators to take her vision for Feast and Field and collaborate on what is primed to become an important new voice in food media.


Dana Fouchia

Content Director

Dana is a writer, editor and branded content strategist who previously worked over five years for Tribune Publishing’s the Chicago Tribune, New York Daily News and LA Times. Her penchant for the food industry led Dana to positions managing a regional grocer’s social media presence, and, more recently, directing the editorial content strategy for kitchen- and cooking-centric brands including KitchenAid and Whirlpool. With engaging content that peels back the many layers of this country’s dynamic culinary community, Dana hopes to connect with the Feast and Field enthusiast whose affinity for food culture is as strong as her own.


Heather Gray

Creative Director

Growing up in an artistic family that owned food trucks and restaurants, Heather was deep frying cheese and styling plates before most kids could slap together a PB&J. After many summers divided between carnivals, computers and canvases, she went on to lead digital design at an agency for several years before focusing on publishing. Heather defined the creative strategy at a regional lifestyle magazine for more than a decade where she produced award-winning features and bold, innovative dining content while also managing the company’s online presence. This diverse background (and mild obsession with food media) well prepares Heather for Feast and Field. A visual storyteller, Heather combines photography, video and design to showcase our country’s fascinating food sources.


Lauren Quick

Social Media & Digital Strategist

Lauren fostered a long-standing obsession with food and words before deciding to pursue it professionally at the Missouri School of Journalism. After four years working as the senior editor and project manager for Chicago’s Modern Salon magazine, she shifted gears to attend The French Pastry School. Lauren proceeded to work as a pastry chef at Hewn in Chicago and Ibis Bakery in Kansas City before merging her two passions yet again as the marketing and social media manager for FairWave Specialty Coffee Collective (including Messenger Coffee Co., The Roasterie and Ibis Bakery). She has reached her fullest food-and-writing form by managing Feast and Field’s online presence.


Rosanne Toroian

Copy Editor & Staff Writer

Rosanne’s food career began at a young age grilling charred pork steaks and baking apple everything thanks to her backyard tree. Rosanne headed to New York for culinary school where she honed her skills in some of the city’s finest restaurants before accepting the food editor position at Good Housekeeping magazine and later Schnuck Markets. Her frequent flier miles prove she will happily travel any distance for a great meal. Whether it’s picking tart cherries in Michigan or seeking the best East Carolina barbecue shack, Rosanne’s true passion is discovering the people and places that inspire her to eat and drink well, and she looks forward to sharing those stories and recipes at Feast and Field.