Since Feast and Field’s launch this past March, we’ve traveled to Napa Valley and Oregon vineyards, gone oyster farming on Virginia’s Eastern shores and hung out with the honeybees in Omaha.
We’ve traversed fields dotted with corn, potatoes, oats and tomatoes. We’ve tasted maple syrup directly from Pennsylvania tree trunks, picked cherries from the trees of Northern Michigan and hopped on a boat to catch wild salmon in Sitka, Alaska.
Yes, it’s been quite a (tasty) ride. Let’s look back at the stories you read most in 2021.
Choosing a perfectly ripe melon can feel daunting, but there are a few indicators to look for to ensure you pick a winner.
What’s all the hype about apple cider vinegar? Turns out, this pantry staple can do a lot more than perk up a salad.
Think you know how to brew coffee? We bust some myths and offer do’s and don’ts to perfect your morning eye-opener.
Three Chicago chefs serve up their favorite potato recipes, from sweet frites to au gratin and even a potato salad.
These spiced pecans will be the workhorse of your holiday meal planning, including a great addition to salads and pies.
Should you store tomatoes at room temperature? In short, yes! Tips, tricks and tools for tomato season.
It takes just a touch of planning and some basic know-how to guarantee a delicious, perfectly cooked turkey every time.
A head brewer schools us on everything to know about German styles, from saisons to stouts.
No need to spend an arm and a leg on a cut of beef; marinades, cooking times and tenderizing can all help get the most bang for your buck.
Pesticides and habitat loss are detrimental to honeybees, which pollinate billions of dollars’ worth of crops in the U.S. annually. How can we save the bees?