Recipes and kitchen tips for rural America

How to Prepare and Cook Japanese Knotweed

By Marie Viljoen

Wrangle the highly invasive, yet edible, Japanese knotweed plant to use in sauces, soups, potatoes, pickled dishes, and more.

Black Locust Foraging and Cooking Techniques

By Marie Voljoen

Pluck black locust’s fragrant, edible flowers when they’ve bloomed, and use them as a sweet addition to delicious dishes.

Are You a Locavore?

By Frank and Jayni Carey

Support your health and the strength of the economy by sourcing your groceries locally.

Packing a Camp Cooler

By Marnie Hanel and Jen Stevenson

Pack your cooler efficiently with these tips.


Cook it in Cast Iron

By Dawn Marie Crocker

Create mouthwatering meals using your cast-iron cookware.

The Meaning of ‘Comfort Food’

By Oscar H. Will III

Read how the definition of comfort food has changed over time.

Oh, So Simple Sour Cream

By Kristi Cook

Add DIY sour cream to your recipe box for a fresh alternative to the commercial stuff.

Simple Sourdough Bread

Victoria Redhed Miller

Sourdough doesn’t have to be complicated. Make delicious homemade bread with these easy-to-follow instructions.

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Grit JulAug 2016At GRIT, we have a tradition of respecting the land that sustains rural America. That's why we want you to save money and trees by subscribing to GRIT through our automatic renewal savings plan. By paying now with a credit card, you save an additional $6 and get 6 issues of GRIT for only $16.95 (USA only).

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