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Simple Salad with Herbs, Lemon & Olive Oil
A simple green salad is a delicious addition to any meal — breakfast, lunch or dinner — says…
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Thumbprint Cookies with Rhubarb-Bourbon Jam
Baking is one of the easiest and most pleasurable things to do with high-quality preserves (besides spreading them…
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7 ways to use the preserves in your fridge, from marinades to muffins
A variety of jams, jellies, preserves and marmalade can boost much more than morning toast. Chances are, you…
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Grapefruit Shandy
Most bars or home mixologists can easily whip up this quick summer cocktail. Ben Heller, operations manager at 17th…
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How Earth’s ingredients foster foraged beer’s unique flavors
The forest and gardens that surround Scratch Brewing Company in Ava, Illinois, are more than merely decorative. They…
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Bourbon Maple Fizz
Ben Heller, operations manager at the award-winning Murphysboro, Illinois, restaurant, 17th Street Barbecue, offers his take on a…
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You brew you: Beer terminology and finding your favorite
The appreciation of beer goes beyond learning the terminology, but that’s a good place to begin. Of course,…
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3 beer cocktail recipes: Add refreshing fizz to summer sippers
When it comes to craft beers and their remarkable flavors, one typically drinks them straight to savor the…
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From Scratch: Unexpected, foraged and farmed beer in southern Illinois
As Marika Josephson waxes lyrical about small farms, caring for the community, protecting regional agriculture and finding abundance…
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Issue No. 11: Foraged beer in southern Illinois
Feast and Field heads into the woods this week to explore the unique flavors of foraged and farmhouse beer…