On March 1-5, Seed St. Louis will offer its 13th annual Community Agriculture Conference. This year’s conference will have both in-person and virtual sessions, offering classes and panel discussions by experts from the agricultural community. All sessions will be free and open to the public, though registration is required.
Today a cocktail, tomorrow a cheese plate.
We spoke with Annjie Schiefelbein who began keeping chickens in her backyard several years ago while living near downtown St. Louis. She recently moved to a more rural area just outside of the town of Cahokia, Illinois. She has had to go without a coop during the transition but is planning to expand her flock soon.
For every cup of strained yogurt that’s produced in our country, two cups of whey are created as a byproduct. Whey can be a problem for the environment if it enters into the waste stream. It’s naturally acidic, and it can damage surrounding ecosystems by disrupting the pH of groundwater, resulting in lower crop yields, depleting oxygen levels in waterways and negatively impacting aquatic life.
Pork producer Smithfield Foods announced a pledge to halve food losses and achieve zero-waste-to-landfill certification within eight years. They plan to meet these goals by targeting the prevention of food loss and waste before it arises, recovery of wholesome food for donation, and recycling of food loss and waste to other uses, such as animal feed, compost and energy generation.
The Des Moines Register reported on Jan. 18 that popular Midwest grocery store chain Hy-Vee will launch a reality show on its digital streaming platform, the Helpful Smiles TV network (HSTV).
A recently released study showed that regular yogurt consumption is beneficial for people with hypertension. Hypertension is a major risk factor for cardiovascular disease, which is the leading cause of death worldwide.
The Plating Society, a new restaurant from Feast and Field contributor Darian Bryan, opened January 11th, 2022 in the Larkin Historic District of Buffalo, New York.
The Celebration of Women in Wine, which will feature unique, educational, and interactive wine and dining experiences, will take place from March 30-April 3, 2022 in the Napa Valley wine region. The tour is being sponsored by Demeine Estates, a Napa Valley based fine wine marketing and sales organization that represents many of the female-lead wineries featured on the tour.
Michelle McBride is the creator of GoodSport, the first-ever sports drink made with naturally sourced electrolytes and carbs from the goodness of milk.
CNN Business reports that Kentucky Fried Chicken is going to sell a new menu item that contains no chicken — but tastes like it does. Beyond Fried Chicken, a new plant-based fried chicken nugget alternative, will be available nationwide for a limited time starting January 10th.
Linz Heritage Angus, a ranch outside Crown Point, Indiana, has purchased a 5,000-acre ranch in Oklahoma where it will start raising Black Angus cattle.
Courtesy of the New York Times, here are some potential developments that could define how we eat in 2022, based on trend reports, interviews with food company executives and global market researchers.
Feast and Field chats with DC Crenshaw, the founder of Little Diner’s Crew, an innovative new Chicago-based dining club for kids aged 4-12 and Teens 13-18.
Just in time for Feast and Field's Sparkling Wine issue, we’ve discovered a fabulous new reality competition on SOMMTV, a streaming service dedicated to the worlds of wine, food, travel and hospitality.
We sit down with author Lindsay Christians, the food editor at the Cap Times in Madison, Wis. (and one of our regular Feast and Field contributors), to chat about her new book, “Madison Chefs,” which is available for purchase on Tuesday, December 21st.
Check out a first look at Feast and Field's Chocolate Issue — straight from cacao plantations of beautiful Hawaii.
We chatted with Erica Bethe Levin, the founder of Globowl, a new organic line of children’s food that specializes in internationally influenced flavors.
They’re the epitome of “doing good in the ‘hood.”
The James Beard Foundation has announced featured chefs, cities and programming for the continuation of its Taste America culinary series. Kicking off on Tuesday, January 11 in Boston, the winter 2022 series, presented by Capital One, will feature a lineup of dining events in 18 cities nationwide including San Juan, Puerto Rico.
Retreat Foods’ mission is to help people reduce stress through healthy snacking. They take “food as medicine” a step further by adding a functional dose of healing herbs (adaptogens, including a variety of mushrooms) into nut butters.
The goodness of the holiday season has transformed Sprouts Farmers Market with fresh, new items to discover across the store and online. Now through November 22, customers can reserve turkeys and holiday meats, prepared meals and party trays online at sprouts.com/holiday. Sprouts stores will be open Thanksgiving 7 a.m.-4 p.m.; Christmas Eve 7 a.m.–7 p.m.; closed Christmas Day; New Year’s Eve 7 a.m.–8 p.m.; and New Year’s Day 7 a.m.–10 p.m. (regular hours).
"Beginning early next year, the refrigerated aisle will be filled with the new Golden Grahams Creamer to take your mornings up a notch.
Saints + Council, a new restaurant serving seasonal menus for breakfast, lunch and dinner alongside a non-traditional service model, is set to open winter 2021 at the reimagined Colony Square in Midtown Atlanta (1221 Peachtree St., Suite 130) Monday-Sunday from 7am-11pm. Founder William Pitts, who spent a decade with Cafe Intermezzo, most recently as CEO, brings this new restaurant to the thriving Atlanta restaurant scene. Alongside Pitts, Craig Knapp will serve as general manager.