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Field and Food

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

I have a friend who works for the local water company. He’s a lawyer tasked with protecting the watershed, keeping development away from the primary reservoir and industry from threatening the water upstream. It is a lot of work and work that is often ignored by those of us who daily fill our glasses with clean drinking water. “People just assume clean water will always be there,” he told me. “They don’t understand how hard it is to keep a clean drinking supply intact.”
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Looking for some a little more exotic to serve grill-side? Try sis kofte. Though it’s easy to prepare, there is nothing simple about these spectacular flavor combinations.
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This braised drumstick recipe can be used for a wide variety of dishes.  It yields a tender meat that is easily pulled from the bone and a thick and flavorful braising liquid that makes a great soup broth or sauce.
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Anyone concerned about the sourcing of their food has felt the frustration of label confusion. And the meat aisle is a particularly crowded space. In a large grocery store—to say nothing of all the e-commerce shops—there are dozens of brands and most of them are making the same claims. Hormone free, antibiotic free, grass-fed, gluten free, all natural—to name a few. Which begs the question: If they all say the same thing, does it really matter which you pick?
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Empanadas are the Latin American style of dumplings. The dough is usually comprised of Masa flour, which is a superfine ground corn meal made from nixtamalized maize. Nixtamalization refers to soaking maize in limewater, or other alkaline solutions to soften the grain and remove certain toxicities to allow the grain to be edible.
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