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Seed St. Louis to host free community agriculture conference

On March 1-5, Seed St. Louis will offer its 13th annual Community Agriculture Conference. This year’s conference will…

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Pack on the protein with 4 easy (and sometimes sweet) chickpea recipes

Chickpeas (aka garbanzo beans) are part of the legume family and a staple in most pantries these days.…

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Leftover juniper berries from gin distiller used in a new cheese

Today a cocktail, tomorrow a cheese plate. A cheesemaker in Estonia has found an unusual use for the…

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Your top chickpea questions, answered

You’ve seen them at the supermarket and featured on cooking shows and in magazine recipe spreads but still…

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Q and A with a backyard chicken farmer

We spoke with Annjie Schiefelbein who began keeping chickens in her backyard several years ago while living near…

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7 delicious chickpea-based foods that aren’t hummus

Move over, hummus. The Middle Eastern dip might be one of the better-known ways to eat chickpeas, but as…

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Your new post-workout protein drink could be helping the environment

For every cup of strained yogurt that’s produced in our country, two cups of whey are created as…

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Issue No. 45: Chickpeas in Montana

Feast and Field heads west to explore chickpeas, one of the U.S.’s top selling crops. While chickpeas are…

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Cucumber Salad with Chickpeas, Peppadew Peppers and Red onions

Julie Gordon is a recipe developer, housewares expert, kitchen stylist and the lifestyle blogger of Inspiring Kitchen, who…

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Vegan Chocolate Mousse

From chef Domenica Lazo of Barry Callebaut, this vegan chocolate mousse uses an aquafaba meringue — simple syrup…