Debra Broz
Debra Broz, Feeding; found ceramic objects, epoxy compounds, paint and sealer on painted wooden stand, 2010; 7 x 6 x 6 inches; courtesy
February 2011
Jams and Jellies
By Amy CrowellPhotography Courtesy of Stephanie McClenny When I first began searching for ways to preserve my wild harvests, I found a lot of jelly
Of Tomatoes and Time
By Carol Ann Sayle It’s spring—our 21st as vegetable farmers. A lot of seasons have passed, and many tons of vegetables have come off of
Uchiko
By Marshall Wright
Guilty Pleasure
By Katie Fullerton I used to eat sugar snap peas by the pound, and truckloads of celery—stalk after stalk after stalk—any time of the year.
Perissos
p>By Terry Thompson-AndersonPhotography Courtesy of Perissos Vineyard and Winery The general consensus among fans of Texas wines is that the quality has increased dramatically in
Danish smørrebrød
By Lucinda HutsonPhotography by John Pozdro I think I gained 15 pounds the summer I lived in the lovely seaside town of Hornbæk, about 30
Absinthe Minded
By David AlanPhotography by Jenna Noel There is no spirit veiled in more mystery and misinformation than absinthe. Known as the “green fairy,” this potable
Susan Jamie
By Jardine Libaire Photos by Tracey Maurer The coffee industry is sprawling and international—coffee being a top-ranking commodity worldwide—and it provides a livelihood for millions
Sunday Pizza Supper
By Paula AngersteinPhotography by Andy Sams Growing up in Central Texas, my family, like many others, had the tradition of a hearty midday Sunday dinner
Lone Star Foodservice
By Elizabeth WinslowPhotography by Dustin Meyer Umami, the enigmatic fifth flavor, is often described as savory, meaty, rounded or rich. It’s an elusive flavor—hard to
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