Monday, June 14, 2021
Explore sausage-making with Indianapolis-based Smoking Goose. They offer a modern approach to traditional practices.
Monday, May 31, 2021
Preserve seasonal flavors with jams and jellies! Visit Wisconsin’s Quince & Apple, try three unique jam recipes and learn how to build a charcuterie board.
Monday, May 24, 2021
Learn about America’s national mammal from the Lakota tribe, who are on a 5-year journey to bring the bison back to the Rosebud Reservation.
Monday, May 17, 2021
Beer with local and wild ingredients from Scratch Brewing Company; a guide to beer flavor profiles; a beer cocktail roundup; and more.
- From Scratch: Unexpected, foraged and farmed beer in southern Illinois
- Photo gallery: A virtual tour of Scratch Brewing Company
- How Earth’s ingredients foster foraged beer’s unique flavors
- You brew you: Beer terminology and finding your favorite
- 3 beer cocktail recipes: Add refreshing fizz to summer sippers
Monday, May 10, 2021
Explore the potential of fresh, local produce — an Alabama CSA, how to compost, starting an urban garden and more.
Monday, May 03, 2021
Maxie B’s bakery shares cake-decorating videos and tips, we learn about free-range eggs, and berry recipes are here just in time for warm weather.
Monday, April 26, 2021
Feast and Field learns about Cherrystone Aqua-Farms’ innovative shellfish production, how you can make sustainable seafood choices, and an oyster flavor guide.
Monday, April 19, 2021
Learn about microgreens with Vertical Harvest — info on varieties, how to use them in your kitchen and tips for growing your own.
Monday, April 12, 2021
How pasta producer Sfoglini merges innovation and tradition; learn how to make homemade pasta; and find the perfect sauce and wine pairings.
Monday, April 05, 2021
Old State Farms updates a breakfast favorite with barrel-aged maple syrup; and a chef uses it in sweet and savory recipes alike.
Monday, March 29, 2021
The Twin Cities offer a look at mushroom cultivation, vegan recipes, cooking with mushrooms & medicinal mushroom benefits.
Monday, March 22, 2021
The Feast and Field team experiences winter storm woes, learns about baking & cooking with grapefruit & offers citrus cleaning hacks.
Monday, March 15, 2021
We visit Iowa to learn about happy cows, cheese production, whey-fed pork & tasty beer-and-cheese pairings.
The Feast and Field team travels to Westland Distillery & learns how to make an Old Fashioned, what bitters are & the difference between whiskey & whisky.