Bread that doesn't mold and milk that doesn't sour after weeks on end, whatever happened to our real food and how can we get back to it?
By Marie Voljoen
Dig up burdock’s long taproot, harvest its immature stems, and enjoy this earthy invasive species in cold-weather comfort cooking.
Wrangle the highly invasive, yet edible, Japanese knotweed plant to use in sauces, soups, potatoes, pickled dishes, and more.
Pluck black locust’s fragrant, edible flowers when they’ve bloomed, and use them as a sweet addition to delicious dishes.
Discover the wild side of the culinary plant world by foraging and cooking with invasive species that grow outside your garden.
By Frank and Jayni Carey
Support your health and the strength of the economy by sourcing your groceries locally.
Pack your cooler efficiently with these tips.
Create mouthwatering meals using your cast-iron cookware.
At 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).
Or, Bill Me Later and send me one year of GRIT for just $22.95!