Feast Magazine - February 2016
English | PDF | 84 pages | 22 MB
The February issue of Feast is dedicated to the most important meal of the day: breakfast. In this issue, our focus turns to locally roasted coffee, a New York-style bagel shop in southwest Missouri, a maple syrup farm in Southern Illinois and a regional dairy farm and creamery in the Ozarks. Pick up the current issue of Feast to dive into these stories and more, including an interview with St. Louis-based Schamon, which makes tasty beef bacon, and a look at Start Right Foods, which makes protein-packed prepackaged gluten-free Belgian waffles.