Feast and Field

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Feast and Field

Feast and Field Each week we focus on a topic and release a new issue of profiles, tips and recipes.

Join Feast and Field as we explore stories of innovative farmers, makers and chefs who are growing and producing our food and drink in communities across the country.

09/11/2022

It's that time of year! Get ready for family dinners, holiday parties and friendsgivings with this fun Candy Bacon recipe.

Content by Nebraska Pork Producers Association. Pig farmer Tim Chancellor shares a delicious family favorite recipe for Cuban pork tenderloin.

26/10/2022

Try pig farmer Tim Chancellor's family favorite recipe for Cuban pork tenderloin!

Content by Nebraska Pork Producers Association. Pig farmer Tim Chancellor shares a delicious family favorite recipe for Cuban pork tenderloin.

12/10/2022

Try this tasty Zimmerman family pork ribs on the grill recipe next game day!

Content by Nebraska Pork Producers Association. Pig farmer Brian Zimmerman shares a delicious pork ribs on the grill recipe.

05/07/2022

Nebraska farmer, Crystal Klug, answers questions about the labels on your food.

Content by CommonGround Nebraska. Nebraska farmer, Crystal Klug, answers questions about the labels on your food.

29/06/2022

Try this Breakfast Focaccia, layered with savory apple bourbon chicken sausage, creamy burrata and piney rosemary.

Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia

07/06/2022

People deserve to have good, quality food and a variety of options. A diversity of farms provides this.

Content by CommonGround Nebraska. CommonGround Nebraska volunteer, Deb Gangwish, discusses the importance of sustaining a diversity of farms throughout the nation.

26/05/2022

The Our Place cookware staples with a cult-like following are bestsellers for a reason. Learn why in our article!

Here are five reasons we love the Always Pan and Perfect Pot from Our Place.

25/05/2022

As the weather begins to heat up, so do grills across the nation. While burgers, steaks and hotdogs will always be a standard choice among consumers: salmon. Mowi shares more info on the growing grilled salmon trend in the link below!

Content by Mowi. Mowi’s efforts have ranked them as the world’s most sustainable protein producer for the second year in a row by the FAIRR Initiative.

23/05/2022

When you opt for eco-friendly, non-toxic cookware, the choice you’re making is a smarter, healthier one for the earth — and for you. Read more about how Our Place is redefining sustainability in the kitchen in our article!

When you opt for eco-friendly, nontoxic cookware, the choice you’re making is a smarter, healthier one for the earth — and for you.

22/05/2022

A griller is only as good as his or her gadgets. We’ve collected our top tools for a tasty spread this summer in our article below!

From a grilling honey set to center cuts aged to absolute perfection, here are our can’t-miss picks.

21/05/2022

Got burgers on the brain? We do, too. If burgers are on the menu this weekend, check out three variations below.

Plus, a homemade pickle and bun recipe to steal the show

20/05/2022

Ready to add an amazing layer of flavor to your meal? Check out our guide to marinating, including tips from Meats by Linz!

If you’ve got a bit of time and a few basic ingredients, marinating your meat will amplify its flavors while producing your juiciest cut yet.

19/05/2022

With warm weather comes cold beverages, outdoor gatherings and, of course, grilled masterpieces. We’ve rounded out a list of our favorite grilled dishes in the link below!

Dust off the grill and get cooking with a variety of dishes, from grilled salmon and oysters to a flank steak the whole party will enjoy.

18/05/2022

As grilling season inches closer, the promise of perfectly seared meats, juicy burgers and grilled vegetables are on all of our minds. Whether you use your grill on a nightly basis or find it’s collecting dust, up your grilling prowess with tips from the meat experts at Meats by Linz.

From rib eye to pizza and watermelon, here’s expert advice on how to tap into your grill’s possibilities.

02/05/2022

"I am very blessed to be able to work with my family every day... It is important to me to pass along compassion for animals and the importance of animal welfare to my children."

Content by CommonGround Nebraska. CommonGround Nebraska volunteer, Karah Perdue, answers questions about animal welfare.

23/04/2022

In honor of , here are five simple things you can try to reduce food and electricity waste in your kitchen. 🌎

Simple modifications like smart shopping and prolonging your ingredients not only save our planet, but money, too.

15/04/2022

Have an egg-celent weekend reading out Egg Issue of Feast and Field, including recipes, cooking tips, egg facts and more. Find it all below! 🥚

Breakfast star, baking binder, flavor enhancer — what can’t eggs do? We delve into the story of the incredible, edible egg, sharing nutritional info, cooking tips, fun facts and recipes

13/04/2022

Pig farmers, the Grants, share a wonderful Easter ham recipe and a little about their family farm.

Content by Nebraska Pork Producers Association. Pig farmer Karen Grant shares a wonderful Easter ham recipe.

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Videos

How to make Peanut Pecan Oatmeal Cookies

You’ll go nuts for this peanut pecan oatmeal cookie recipe from Big Spoon Roasters. Find it in the video below!

Happy New Year!

Happy New Year from Feast and Field! 🍾🎊 Wishing you all the best as we head into 2022.

Get fancy with Feast and Field's festive sparkling cocktail

Nothing says cheers to a long holiday weekend quite like a bubbly beverage! 🥂 We teamed up with Entwined Wine & Cocktail Bar to bring you this bubbly celebratory cocktail recipe, made with the one and only Indoggo by Snoop Dogg!

Savory Volpi cured meats are a terrific addition to any holiday spread. The saltiness of Volpi’s prosciutto complements sweet flavors, like these delicious Medjool dates. Recipe here --> https://feastandfield.net/partners/salty-sweet-and-decadent-these-prosciutto-wrapped-dates-have-it-all/article_0f04302d-f750-57b0-8c9b-c83ac6c60a0f.html?utm_medium=social&utm_source=facebook_Feast_and_Field

Marsh madness: Cranberry growing

It’s time for Marsh Madness! Meet Rooted In Red, watch how cranberries are harvested and learn about multigenerational farming from a fifth-generation cranberry farmer.

Jazz up holiday cooking with the savory flavors of Volpi cured meats. These perfectly salty Volpi meats are a perfect complement to sweet flavors like in this charcuterie board. Recipe here --> https://feastandfield.net/partners/charcuterie-is-the-word-this-season/article_e7d4d512-4c85-11ec-91b5-7bafeccf0f53.html?utm_medium=social&utm_source=facebook_Feast_and_Field

Master the lattice pie crust (from an expert pie maker)

The perfect lattice pie is easier than you think! We’ve filled this video with tips from Jaynelle St. Jean, founder and owner of Pietisserie, to help you weave your way to the perfect crust. Check them out!

Watch how hard cider is made

It’s Saturday… or as we like to call it, cider-day! To celebrate, watch our video on how Wilson's Orchard & Farm has perfected the art of crafting crisp and delicious hard cider.

3 Boo-zy Halloween Cocktails

It’s Halloween so drink up, witches! We teamed up with Entwined Wine & Cocktail Bar to bring you three wicked good Halloween cocktails. Watch our video for all three recipes!

Free Shipping Weekend at the Feast and Field Shop

Did someone say FREE SHIPPING?! 🏃 Run, don’t walk, to the Feast and Field Shop for free shipping storewide - this weekend only! https://shop.feastandfield.net/

Six Months of Feast and Field

6 months of Feast and Field! Can you believe it? So far, we’ve produced 28 issues, covering everything from cheese in Iowa to olive oil in Georgia. We’ve visited 26 states, telling the stories of 37 businesses and sharing unique and delicious recipes from 38 chefs and bartenders. And we couldn’t do it without YOU! So, thank you for your support over the last 6 months. We can’t wait to see where Feast and Field goes in the future!

Liven up healthy eating with the savory flavors of Volpi's cured meats. The melt-in-your-mouth flavor of Volpi Prosciutto is perfect for bringing dishes, like this naan pizza, to life. Recipe--> https://feastandfield.net/partners/simple-and-savory-naan-pizza-the-pizza-you-didn-t-know-you-needed-until-now/article_2969f045-a1ca-51e3-ba21-5d4a9a34fcfb.html?utm_medium=social&utm_source=undefined_Feast_and_Field

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