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Field and Food

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

My grandmother, Elise, made the most amazing pot roast I have ever eaten. From the tender shredded beef to the soft carrots and potatoes that hid beneath—every bite of her roast was magical. And every winter I try to recreate her dish for my own family.
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The strategy behind the reverse sear is simple—keep the inside of the steak evenly cooked from edge to edge and the outside nice and crispy. It’s particularly useful for thick cuts—like a ribeye—and grass-fed steaks, which need to be cooked a bit differently than those fed grain. 
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We have a picky eater. It’s the shame of a foodie family. It’s the embarrassment of the “chef daddy.” It started at the beginning of solid foods. She wouldn’t eat jarred vegetables as a toddler unless they were mixed heavily with puree fruits. She wouldn’t eat home prepared vegetables ever. She doesn’t like them raw or cooked, roasted or seasoned, grilled, fried or otherwise. Not a single vegetable passes the lips of our youngest child.
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If you’re interest in starting or maintaining a healthful shift like ours, start by cutting back on added sugars. Be sure to find recipes—like this one—that are chock full of herbs and spices and fresh vegetables, and take the time to plan meals and weekly menus at home. It’s good to have a few recipes that are quick and easy in your weekday repertoire, otherwise menu fatigue is going to set in when you are sitting down to eat that third salad of the week.
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Though the short rib is a lesser known cut of meat—especially in the home kitchen—it is definitely one you should introduce yourself to. They can require a bit more time and attention, but most chefs will tell you is that they are most definitely worth the effort.
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