Nut Milks
by Kate Payne • Photography by Jo Ann Santangelo Last year, because I was experiencing gastrointestinal issues, my doctor recommended that I remove cow dairy from
October 2014
The Value of Time
by Carol Ann Sayle A few years ago, the school district in which we live wondered—rightly, I think—what education and value derive from preserving old
Frijoles a la Charra
by Lucinda Hutson Tantalizing whiffs of smoky bacon, piquant chilies, onions, oregano and the unmistakably rich and earthy scent of beans simmered with beer escape
Grow dat, Part ll
by Ines Malti • Photography by Max Elliott Last fall, Urban Roots traveled to New Orleans to visit our sister program, Grow Dat Youth Farm, and
Turkish Mantı
by Elif Selvili • Photography by Luis Gutierrez Every lucky family has a tradition that revolves around food. For my family, that tradition means three
Grandmother Billy’s Fried Chicken
by Kristi Willis When I was a little girl, my mouth would start to water as soon as I heard the sound of my grandmother’s
Chicken & Rice
by Mary Bryce • Illustration by Bambi Edlund No one told me how much of life is just saying goodbye. Because I was on a
Fermenting
by Marilyn McCray, Octane Press Before the advent of modern-day canning, food was preserved by the process of fermentation. The simplest type of fermentation with
Standing the Taste of Time
by Terry Thompson-Anderson and Russell Kane • Photography by Knoxy Fall Creek Vineyards is celebrating the 35th anniversary of making its first wines, and although the
Jack Allen’s Kitchen
On Saturday mornings, you’ll find me at the farmers market. Actually, I go to a few of them throughout town. Most open at 9 a.m.,
The Circle, Delicious and Unbroken
by Les McGehee • Photography by Dustin Meyer The multisensory siren song calls like a spinning Julie Andrews on a nearby Alp. You are defenseless,
Rice in Texas
by MM Pack For much of the world’s population, especially in Asia, rice is the most widely eaten staple food. Forty percent of humans—mostly in
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