Feeling the summer heat? Cool down with a refreshing glass of sparkling water mixed with some Tait Farm Raspberry Shrub.
Shrubs—concentrated syrups that combine fruit, sugar, and vinegar—are resurging in popularity. Typically added to water or spirits, they’re turning up at trendy bars in creative cocktails as well as interesting non-alcoholic alternatives. Shrubs were first popular in England in the 17th and 18th centuries; it was a common way to preserve fruits before refrigeration. The term "shrub" is a variant of the word "shurb" from the Arabic word "sharāb" which means "to drink." Early colonists brought the beverage to America, to places like City Tavern in Philadelphia, where Tait Farm Raspberry Shrub offers a sip of history on its Colonial drinks menu.
Born and raised in Nashville, Tennessee, Caroline Randall Williams is an award-winning poet, cookbook author, and activist to name a few of the Harvard graduate’s credentials. She’s taught in two of the poorest states in the Union—Mississippi and West Virginia—and recently garnered national attention for her New York Times op-ed, “You want a Confederate Monument? My body is a Confederate Monument.”
She also comes from a long line of Black women who weighed over 200 pounds and refuses to follow suit.
“Find” Dining: Learn to Forage with Expert Guides Story by Ginger Warder Be Safe! Never eat wild plants without the guidance of a local expert, such as those found at the Native Plant Society Forget farm-to-table dining and take a learning leap into
Spirits Coast to Coast Distilleries from New York to Montana help each other's businesses thrive. By Katie DeTar Lalley Butte, Montana may seem a world apart from Rochester, New York. But when it comes to unique craft beverages, these cities—and others like them—collaborate with creativity.
From TV Screens to History Books: Chef Nina Compton Nina Compton proves that African-American contributions to American cuisine are about more than fried chicken and cornbread or pit barbeque and pecan pie. Story by Ginger Warder Recipe by Chef Nina Compton When Chef Nina Compton
Wherever you live, autumn is a glorious time to take a road trip into the country to witness harvest in America’s farming communities, the culmination of so many months of hard work and investment.
That’s especially the case on a small farm in upstate New York. But despite all of that hard work, the yield in this little field of corn will be about four bushels per acre. Compare that to the national average of more than 200 bushels per acre of corn.
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