Photography Teresa Rafidi
Have you ever eaten a pecan that has fallen from a tree? Made grape jelly from wild Texas grapes? Have you plucked a mulberry, plum or other ripe wild fruit that has been warmed by the summer sun?…
The farm-to-table movement has (re) connected folks with local farmlands and backyard gardens. The renewed appreciation for fresh-picked, sustainably-raised food has led to a refreshing new awareness—an environmental revolution of sorts. How do we protect our precious resources—water and land—AND better manage the food we grow?…
Growing food in North Texas can be challenging, if not downright difficult, even for the most experienced green thumb. Our gumbo clay soil is sticky and heavy. Our weather runs the gamut of extremes.…
