The story of our food begins in the field.
A team of five journalists, chefs, producers and food enthusiasts welcomes you to Feast and Field, a digital platform dedicated to telling the unique stories surrounding American agriculture. Each week, we travel to a new area of the United States exploring how the food you relish gets to your plate (or your glass) in the first place.
With so many stories to tell, Feast and Field has a unique opportunity to highlight voices that are often not otherwise heard. From small, biodynamic orchards or acres of wheat that stretch beyond the horizon to fields dotted with cows and urban rooftop gardens that reach to the sky, American agriculture is rich in its diversity.
We look at the complexities, challenges and innovations surrounding the farms and their farmers growing, processing and producing our food. Each week, Feast and Field offers an in-depth look into a single food or drink category, like artisan cheese in Iowa, whiskey in Washington, mushroom cultivation in Minnesota, and more.
Through partnerships with local chefs and experts, we share mouth-watering recipes, useful tips and other forms of entertaining and eye-opening content. In turn, we hope to help readers make informed choices when faced with aisles of decisions at their grocery store or farmers’ market.
We’ve amassed many thought-provoking and mouthwatering stories and created insightful, educational and poignant videos since our March 2021 launch, so we’d like to (re)introduce our editorial team — as well as present our newest member, Korey Karnes Huyler, who joins us as our executive editor — by sharing our favorite issues to date.
How pasta producer Sfoglini merges innovation and tradition; learn how to make homemade pasta; and find the perfect sauce and wine pairings.
“Though I am the newest member of the team, I have been avidly following Feast and Field since its launch — and one of my favorite issues celebrated eastern New York’s artisan pasta maker, Sfoglini. I felt it was so exciting (and appropriate!) that Feast and Field was one of the first online publications to announce the creation of Sfoglini’s new pasta shape: cascatelli. In addition, as a mom of three young daughters, I cook pasta at home all the time. I absolutely loved reading the tips to cook pasta perfectly every single time. I am thrilled to join this innovative editorial team that is creating content that is newsworthy, smart and exciting.”
We visit Iowa to learn about happy cows, cheese production, whey-fed pork & tasty beer-and-cheese pairings.
“It might be a cliché to say, but my favorite week was our first: cheese. We were crafting a brand new publication, strangers merging, each with a vision of what we wanted it to be — of what it could be. Watching it come together made me realize we had a special mission, with an even more special team. Plus, we learned the scientific madness behind cheesemaking from our makers, Lost Lake Farm, and even had an expert show us a few of his favorite cheese and beer pairings. Also, baby cows.”
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.
“My sweet tooth (and love of the Great British Bake Off) is pretty legendary, so it's no surprise I'm choosing Bakery Week as a favorite. Whether you're cooing at photos of happy chickens or drooling over enticing berry recipes, this issue is packed with eye candy and kitchen tips helpful to anyone. No soggy bottoms here! Don't forget to watch our cake decorating video to learn how to make your own showstoppers at home, directly from the talented folks at Maxie B's.”
From brioche to bagels, we explore the art of bread making with D.C.’s top baker, Jonathan Bethony.
Social Media & Digital Strategist
“As I am vocally bread- and pastry-obsessed (another Great British Bake Off fan as well as a pastry school grad), Dana asked me if I had strong feelings about who we should feature for a bread bakery — ideally one milling their own flour. Did I! I immediately thought of a trip to Seylou Bakery & Mill a couple years ago, and I’m so glad we were able to share the passion and dedication of that team with our readers. If you can’t make it to Washington to visit, the stunning video from Ryan Donnell is the next best thing.”
Feast and Field learns about Cherrystone Aqua-Farms’ innovative shellfish production, how you can make sustainable seafood choices, and an oyster flavor guide.
Copy Editor & Staff Writer
“I always felt a twinge of shame as a food professional that I never embraced raw oysters. After all, they are so prized around the world. Then I discovered — and sampled — Cherrystone Aqua-Farms plump, briny oysters harvested in picturesque Chesapeake Bay. We interviewed their cast of characters who explained how they produce oysters from seed, ways to open the stubborn bivalve, and the flavor nuances between over a dozen varieties cultivated across the globe. Now I’m armed and ready with two oyster shuckers, lemon wedge in hand, for my next order of oysters.”