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Driscoll’s announces first indoor vertical strawberry farm
The top-selling berry consumer brand, Driscoll’s, has announced plans to build the first indoor vertical strawberry farm. In…
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Have ewe heard the news? Lamb is making a comeback
Mary had a little lamb. Valerie Samutin has hundreds. As owner and shepherdess of Kentucky-based Freedom Run Farm,…
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Feast and Field welcomes the savory flavors of Hoosier Hill Farm
If you haven’t incorporated powdered cheese into your cooking yet, you may be missing out. Hoosier Hill Farm…
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Easter basket treats you can feel good about eating
Easter is quickly approaching, which means kids will be on the hunt for treats soon enough. Looking to…
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Issue No. 55: Lamb in Kentucky
With such an affinity for red meat from consumers throughout the nation, lamb is often pushed to the…
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Cracking the code of food labels and meat scores
Standing among your many options at the grocery store can be overwhelming. With so many labels to choose…
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From ribs to rack: You don’t have to be intimidated by cooking lamb
Home cooks may not be quite as familiar with lamb as they are with beef, but the other…
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Roasted Stuffed Rack of Lamb, Brussels Sprouts Leaves, Pomegranate and Wild Mushrooms
Chef Rece Hogerheide, Executive Chef at Madam and Daxton Hotel in Birmingham, Michigan, brings this flavorful dish packed with…
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Lamb Chop with Mint Pistou and Gremolata
From Chef Matt Rivers who leads the culinary team at Timberlake’s Restaurant and Chetola Resort in Blowing Rock, North…
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Lamb Chops with Potatoes, Cabbage & Shrooms
Andrew (Drew) S. Turnipseed, chef, Field Marketing Specialist and Head of Content Production at Grilla Grills brings us…