By Michael Marrapese

During a recent trip to France, I stopped at a small agricultural store that sold not only tools, farm clothing, and fencing wire to farmers, but also local cheeses, wines, vinegars, jams, and cured meats. What surprised me the most were the clearly labelled containers of raw milk.

A Marketing Executive Wrangles Goats

Story & Photos By Filipe Figueira

It’s a searing hot day in July. I’m laying flat on my back, covered in sweat. Two goats are nibbling my shirt, and another has wandered off with my hat. I’m too tired to raise my arms in protest, and I’m pondering why fifteen years as a marketing executive hasn’t prepared my muscles for hammering fence posts into solid pasture...

Cast Iron & Bacon Grease: A Match Made in Heaven

Story & Photo by Bambi Edlund

It must be difficult to imagine that a meal of beans could stick in my mind as one of the most delicious of all time, but I’m telling you, put a decent dollop of bacon grease in a well-seasoned cast iron pan, fill it with mashed pinto beans, either from a can or—preferably—homemade, top with cheese and put it in the oven for 45 minutes.

From farm gate to dinner table, grass-fed beef is generating plenty of buzz as of late. That it’s easier than grain on the cattle, the environment, and human health appears to be a matter of fact. That it’s easier on the palate—well, that appears to be a matter of opinion.

To say that I love food is to make a colossal understatement. I’m not given to snobbery and will try just about anything. Usually twice.

But without fail it is the simplest dishes, those with the fewest ingredients prepared in an unpretentious manner, that appeal to me most. The only thing better than one of these simple yet satisfying dishes is a food that acts as a vehicle for yet more food.

By James Bennett