Feast and Field

We’re excited to share some big news: The Feast brand is expanding nationally.

Next month, we’ll be launching a sister publication called Feast and Field. The new food-focused digital magazine will explore farming, food production, culinary history and cooking and will be syndicated across 77 Lee Enterprises markets throughout the country. This latest chapter builds on Feast Magazine’s commitment to tell the story behind food. Since our launch in 2010, we’ve focused on highlighting incredible chefs, bartenders, farmers and makers across the region. Feast and Field takes this ethos further, exploring how the food you relish gets to your plate (or your glass) in the first place.

“Food is deeper than the dish from your favorite restaurant and broader than a go-to recipe,” says Feast publisher and Feast and Field executive editor Cat Neville. “Food touches every one of us, and Feast and Field will give readers the full story of how it all happens, from the field to the plate.”

Led by a brand-new staff including content director Dana Fouchia, creative director Heather Gray, social media and digital strategist Lauren Quick, copy editor and staff writer Rosanne Toroian and vice president of branded content Donna Bischoff, Feast and Field will give readers an up-close look at food in an approachable way that inspires and captivates a broad national audience. Through in-depth profiles and enticing recipes as well as engaging photography and video, this new publication will educate American consumers and empower them to make informed choices, while becoming more deeply connected with their communities. 

The story of food begins in the field.

Each week, Feast and Field will share unique stories of people in communities across the country who are growing, processing and producing our food, from field to feast. Readers will explore a farm in central Iowa that produces exquisite grass-fed cows’-milk cheeses, a Seattle-based distillery specializing in single-malt whiskey made from local grain and the largest grower and shipper of organic citrus in Texas – and that’s just the beginning.

And don’t worry: Feast Magazine isn’t going anywhere. Our core Feast staff will remain focused on telling the stories of the food-and-drink scene across the state of Missouri, southern Illinois and eastern Kansas, while Feast and Field will focus on diving deep into the story of how food is produced across the country.

Ready to dig in? Feast and Field is set to launch nationwide and across all of Lee Enterprises’ markets – including STLToday.com – on March 15, 2021. For more information, head to feastandfield.net and make sure to follow Feast and Field on Instagram, Facebook, Twitter and YouTube​.