editor’s letter

The topic of sustainability has become irreversibly tethered to the topic of food culture in recent years – and rightly so. It seems that each conversation throughout the industry has a resounding underlying tone of, “How can we do better?”

While creating this edition of Feast, we asked that question again and again – of our local farmers, makers, restaurateurs, and of ourselves. We filled these pages with just a handful of those answers.

From sustainably grown produce and educational programs (p. 20) to chefs developing menus with intention (p. 10) to favorite mainstay eateries doing vegan the sustainable way (p. 16), we found that the metro area abounds with people putting the environment at the forefront.

On p. 24, managing editor Mary Andino talks with Erica Camp – army veteran and founder of SecondHen’d – about the work the nonprofit is doing to rehome “spent” hens in the metro area. Camp shared the shocking statistic that egg producers dispose of about 300 million of these animals each year in the U.S. alone – and inspired our staff with her commitment to give hens a second chance at a happy life in the Midwest.

Speaking of the Midwest, have you ever wondered how our land-locked region sources its seafood? On p. 22, assistant editor Emily Standlee does a deep dive into how St. Louis farms and restaurants are making efforts to source seafood more sustainably –and how you can cater your orders to be more eco-conscious as well.

To build a greener kitchen in your own home, turn to p. 31, where digital editor Shannon Weber shares her favorite tips, tricks and locally sourced essentials.

Looking for more ways to help? Turn to p. 21, where associate editor Charlotte Renner gives the 411 on community gardens and how you can get involved in such an initiative in your own neighborhood.

Each eco-friendly effort covered in this edition is one small – albeit significant – step amid a much larger problem, of course …

But it’s a start.

Comejoinus

55thSt.Louis

AntiqueFestival

April22&23,2023

•Climatecontrolledenvironment.

•Spaciousandfullmenu concessions.

•Freeandcloseparking.

•70premiumworldclassdealersspaces ina30,000sfcomfortableshowroom.

•Findthecollectiblesyou’vebeen lookingfor.

Purchaseantiquesasinvestments

Formoreinformationcall: 608-346-3797 oremail: stlouisantiquefestival@gmail.com

Emily Adams emily.adams@feastmagazine.com

Merchandiseondisplayandforsale:Dresden,Meissen,porcelain,jewelry,Nippon,knives, Orientalia,artglass,artpottery,bronzes,ArtDeco,ArtNouveau,paintings,furniture,silver,china, countrystore,quilts,clocks,FrenchCameoglass,lamps,photographs,CivilWar,coins,dolls,toys, signs,sports,advertising,paper,glassware,prints,statuary,majolica,oldwestmemorabilia,tools, musicalinstruments,linens,Tiffany,collectiblesandmore.

Rock Star Tacos

At Rock Star Tacos on The Hill, chef Wil Pelly is dishing up Mexican- and Cuban-inspired fare with a rock ‘n’ roll theme. This is fun, delicious food, and the menu’s rock puns can’t be beat. I mean, c’mon, Curd Eye Blind? That’s good stuff.

Where Rock Star Tacos, 4916 Shaw Ave., The Hill, St. Louis, Missouri • More info 314-571-9016; rockstartacos.com

Menu Tacos and other Mexican fare • Hours Dinner Tues. to Sat. (closed Sun. and Mon.)

Honey Bee’s Biscuits + Good Eats

Honey Bee’s Biscuits + Good Eats has opened a new brick-andmortar store in Kirkwood. Married duo Meredith and Michael Shadwick launched Honey Bee’s in 2020 at the Kirkwood Farmers Market, and the popularity of their biscuits has allowed them to grow since then. The biscuits really are that good – but the gravy might be the real revelation.

Where Honey Bee’s Biscuits + Good Eats, 200 N. Kirkwood Road, Kirkwood, Missouri • More info 314-650-0762; honeybeesbg.com

Menu Biscuits, biscuits and gravy and breakfast sandwiches

Hours 8 a.m. to 1 p.m. Thurs. to Sun. (closed Mon. to Wedn.)

Sugarwitch

Married couple Sophie Mendelson and Martha Bass have opened the brick-and-mortar location of their ice cream sandwich shop, Sugarwitch, in the Patch neighborhood of South City. If you just drove past (let alone visited) Sugarwitch when it was a pop-up outside Olio in 2021, you suspected Mendelson and Bass were onto something special, and the new storefront proves it.

Where Sugarwitch, 7726 Virginia Ave., Patch, St. Louis, Missouri

More info 573-234-0042; sugarwitchic.com • Menu Ice cream sandwiches, baked goods and other frozen desserts • Hours 3 to 9 p.m. Fri., 11 a.m. to 7 p.m. Sat. and Sun., 8 a.m. to 1 p.m. Mon.