Retiring teacher, coach urges Colony grads to ‘find their 68’
By Jeremiah Bartz Frontiersman.com A football coach using a hockey reference as the centerpiece for his keynote address may
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15 ways you’re cooking your chicken wrong
By Lisa Shames Of all the various animal proteins, chicken is perhaps the least complicated to cook. Sure, there are
4 recipes to shake up your boring weekday chicken
By Lisa Shames Of all the animal proteins in the world, few can top the popularity of chicken. From Japan’
Easy changes you can make in the kitchen this Earth Day — and every day
By Cynthia Clampitt “Waste.” As a noun, it refers to stuff that is thrown out. As a verb, however, it
10 agricultural influencers you need to be following
By Jennifer Bird • Photos courtesy of influencers In honor of Earth Day on April 22nd, meet 10 inspiring agriculture influencers
How to compost: Don’t waste your waste
By Laura Stakelum • Feature photo by Alex Workman Healthy soil is the key to a great garden. As young plants
Spotlight Antarctica: How residents eat fresh in the most barren spot on Earth
By Korey Huyler • Photography by Lèzanne Fourie Just in time for this issue celebrating Earth Day, one of our favorite
Manhattan
Recipe by Myles Burroughs • Photo by Quinn Poer Seattle’s Myles Burroughs, seasoned bartender and owner of Bevy Co., gives
Old Fashioned
Recipe by Myles Burroughs • Photo by Quinn Poer Seattle-based bartender and owner of Bevy Co., Myles Burroughs, likes to
6 classic whiskey cocktails with a modern twist
By Rosanne Toroian • Photography by Quinn Poer Seattle-based Myles Burroughs knows whiskey. The former beverage director for the Derschang
Mint Julep
Recipe by Myles Burroughs • Photo by Quinn Poer Myles Burroughs, the Seattle-based bartender, entrepreneur and owner of Bevy Co.
Easy to crack: Finally master your egg order
By Christa Glennie Cooking eggs well on a consistent basis can be deceptively hard, but we’re here to help.
3 absolutely amazing dishes that come from a carton of eggs
By Christa Glennie • Photography by Alison Stukenborg Michael Stotler, executive chef of Mississippi’s Cedar Hill Farm, worked with the