On a cool spring morning on the fourth Sunday in Lent, a brunch banquet of Indigenous foods prompts churchgoers to question their attachment to mass-produced provisions.
As days lengthen and temperatures rise, grower Lorien Tersey lets customers know that Wednesday’s Farm Stand is selling the last of her cool-weather greens.
Amid the fast-food offerings on Speedway Boulevard, fine dining restaurant Feast changes its menu monthly to offer “the freshest ingredients at the height of their season.”…