Dewberry Hills Farm
By Elizabeth Winslow Photography by Jody Horton Jane Levan always said she’d leave Austin when the last goat left Brodie Lane. That day came in
Farmers
Pastured Poultry: Vital Farms
By David Ansel Photography by Robert Kraft (self-potrait) and David Ansel (mobile chicken unit) “My guitar is under the bed, next to all the rifles,”
A Breed Apart
By Elizabeth WinslowPhotography by Jody Horton At a dinner party five years ago, Lloyd Wendel and Isabelle Lauzière experienced an epiphany. Upon sitting down at
Certifiably Good
When Hugh and Sarah Fitzsimons of Shape Ranch decided to switch from raising Hereford cattle to bison, Hugh thought it was important to educate himself.
Game On
By Robin Chotzinoff Photography by Jody Horton In 1983, when Mike Hughes went into the wild-game meat business, there was no such thing. Americans ate
When You Wish Upon a Farm
Photography by Skip Connett Green Gate Farms owner Erin Flynn has the sort of grace, elegance and beauty that isn’t immediately associated with backbreaking fieldwork
Growing Good Things To Eat In Texas
Excerpts from a new book by Pamela WalkerPhotography by Linda WalshPublished by Texas A&M University Press • 800-826-8911 • tamupress.com (From the Foreword by Allan
Skin Jobs and Summer Tarts
By Carol Ann Sayle Yep, it’s summer. Without looking at a calendar, we know, as the season is dripping off our foreheads and running down
Wateroak Farms
By Helen Cordes Photography by Jesse Cordes Selbin Want to know the secret that sparks loyalty—and raving addiction—to Wateroak Farms’s creamy, delectable goat goods? You’ll see
Worth Its Wheat
With a degree in horticulture and sustainable food systems newly under his belt, 23-year-old licensed irrigator Jeffrey Wylie was looking for the next big idea.
Countryside Farms
By William Norris Photography by William Norris Sebastien Bonneu’s life has taken him from his native Bordeaux to the Brazos River Basin; from delicate French
A Ripe Opportunity
The typical greenhouse-grown tomato looks and tastes like a hard pink sponge, and consumers of local, organic produce have tended to be suspicious. Not intimidated
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