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Field and Food

Revive. Recharge. Reset. Insightful notes and inspiring recipes from a regenerative way of life.

Nearly every culture has a version of the meatball. And for good reason. It’s a quick and easy way to serve a crowd and its variations are endless. Two styles stand out here in America - Italian and Swedish. 
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Are you looking forward to your Easter spread but a little overwhelmed with menu planning? Let us help. We have lots of experience pairing sides and starters with our pasture-raised meats. Most often, simple and seasonal are your best bets....
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Wool sheep produce a wax called lanolin that protects their gorgeous coats and makes them water resistant. Unfortunately, the lanolin also has a pretty foul odor. And many discerning diners find that this affect the taste of the meat. But hair sheep do not make lanolin, so their meat is much milder in flavor.
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