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Field and Food

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

There are certain dishes that can truly exemplify and define the cultural heritage of a region. Every aspect of the dish is telling to the roots of its origin. One such dish is the creole favorite, gumbo. Gumbo is a rich stew native to Louisiana. It is arguably the flagship dish of creole cuisine, and it’s name and history carve out a genuine American story.
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Talking about sausage is one of those things that leads to hours of conversations between chefs and food lovers alike. Whether it is a fermented and dried pepperoni full of Calabrian chilis, a smoky, emulsified frankfurter, or a fresh breakfast link of maple country sausage—the cultural and regional heritage of specific sausages can be traced back through the spice mix used in the grind and the technique employed. Cultures across the world have been creating and enjoying thousands of regionally specific varieties of sausage for generations. And, basically, they are all delicious.
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Short ribs are supremely decadent. Whether it be a beautiful dish worthy of the finest restaurant, or a simple taco, short ribs can bring a smile to even the most mistrusting diner. Here’s how to make one of the best simple tacos you’ll ever eat.

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Over the past several years, Southern American cuisine has found its place on the white-linen tablecloths across the continent. Chefs have been drawn to the flavors and techniques native to the lands south of the Mason-Dixon line. Some even swear that Southern cooking is the closest we could get to a true identity of American cuisine altogether.  
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