
Handiwork: Mozzarella
Story and Photography by Lisa Fain I’ve been making queso blanco for quite a while. It’s a cheese that requires nothing more than a dash
Story and Photography by Lisa Fain I’ve been making queso blanco for quite a while. It’s a cheese that requires nothing more than a dash
By Laura Keeler Within 36 disorienting hours of my arrival in France last May, I was tugging on udder after udder, milking 70 cows that
Story and Photography By Carol Ann Sayle My association with chickens began as a child in the ’50s. Two years in a row, my bro,
By David AlanPhotography by Dustin Meyer Most serious drinkers have probably sipped a Pisco Sour, Flip or Ramos Gin Fizz during their tipsy travels. But
Story and Photos By Ella Poliakoff I’ve had chickens for almost three years now. We got our first two chicks—Lila and Velma, named for my
By Erin FlynnPhotography by Bill Albrecht My stomach lurches whenever we pull behind a meat-processing plant, because this is where we abandon our livestock
By Dick Pierce Dear Permie Pro, Q: Now that it’s spring, we’re cleaning up our yard. We have a lot of leaves, and we’d like
Photography by Jody Horton Fabi + Rosi Chef Wolfgang Murber’s Chèvre Tart with Wateroak Farms (Bryan) goat cheese and Soncrest Egg Co. free-range eggs (Gonzales). Topped
By Jeremy WaltherPhotography by Jenny Stufflebeam Editor’s note: In Part I of Saving our Soil, Jeremy Walther introduced us to an unsung, oft-overlooked hero: the
By Elizabeth WinslowPhotography by Jody Horton A universal symbol of life, fertility and rebirth, the egg indeed represents abundant possibility. I only had to try
By Terry Thompson-AndersonPhotography by Dustin Meyer Dan Gatlin and his wife, Rose Mary, built the Inwood Estates Vineyards winery and tasting room in Dallas in
By Terry Thompson-Anderson Photography by Marla Camp The olive tree has been firmly rooted in Mediterranean culture since the early days of civilization. The Greeks