They say that travel shapes you in profound ways, layering experience upon experience until it begins to influence how you think, work, and create. For Chef Luke Joseph, that global perspective has become foundational in shaping his culinary identity.

With turkey season here and warmer days ahead, it’s a fitting time to think more intentionally about how we source and prepare our food—whether it’s caught, harvested, or picked up at the store.

The Nature Conservancy and Bank Independent are teaming up to support long-term restoration efforts in one of North Alabama’s most ecologically important waterways.

These are five Tuscaloosa parks I keep coming back to—for the views, the memories, and the moments you can’t quite plan for.

Seed to Soul highlights chefs who are championing local producers and bringing a deeper awareness to the state’s foodways—inviting viewers into both the process and the thought behind each dish.