A head brewer at a popular New York-based kombucha brand offers his easy, cost-effective home recipe.
Previous Issue
Curious about fermented foods? Interested in gut health, but confused about probiotics? From kombucha to kimchi, we break down the fermented phenomena.
Quick Bites
Follow these environmental do-gooders for tips, inspiration and education.
Got a stale loaf hanging around? Don’t throw it out just yet.
What happens when there’s a limited supply of fresh food? We speak to a photojournalist on assignment to find out how residents make do.
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Never overcook your meat again! This wireless smart thermometer works with your smartphone to receive alerts when your food is done.
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From a bright and floral chicken dish to three decadent desserts, lemons bring no shortage of flavor to these delicious dishes.
The liquid that chickpeas are cooked in does more than just keep the legumes nice and moist, like adding fluffiness and structure to a variety of plant-based recipes.
Chickpeas are surprisingly easy to incorporate into every course (yes, even dessert!).
As hemp starts to gain popularity nationwide, it’s also starting to make its way into our diets — for good reason.
We look back on our travels and reveal the most popular stories based on page views.
Issues
Curious about fermented foods? Interested in gut health, but confused about probiotics? From kombucha to kimchi, we break down the fermented phenomena.
How are we able to have access to fresh greens year-round? And what’s your best option if you’re sick of eating kale once and for all? We answer these questions, plus more.
Salt is in your pantry, on your dinner table and likely makes an appearance in almost every dish you eat. But where does it come from, and how is it made? We answer these questions and more about the seemingly simple crunchy condiment.
Offering bright, sweet and sour relief to cold days, lemons are a winter citrus we love for many reasons. Dig into some of our best tips, recipes and surprising lemon facts.
Known for its sweet notes and tropical roots, rum isn’t often thought of a U.S.-based spirit. Turns out, we may have a “rum trail” forming in our very own South.
Recipes
Got a stale loaf hanging around? Don’t throw it out just yet.
Old French bread meets fresh blueberries in this innovative breakfast dish that’s bursting with flavor.
Homemade bread crumbs in this savory spread not only save on food waste, but deliver more flavor.
Stale country-style bread gives this Italian-style salad the perfect crunch.
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Breakfast Foccacia
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Toasted Brioche with Ham, Gruyere and Apricot Jam served with Habanero Sweet Potato Bisque
Chef Jodie Ferguson has partnered with Feast and Field to share a new signature recipes: Maple Bacon Yeast Rolls