As the autumnal air starts to stir and the leaves drift down from the trees, thoughts of summer’s surplus begin to mingle in minds and conversations. In Texas, fall signals the beginning of less than 100-degree days and the promise of an abundant harvest.
In this issue, Sharon Hudgins writes about a North Texas brewmeister with German roots, who not only brews distinctly flavored beer, but does so in an environmentally friendly and German manner. Pair this with Kim Pierce’s delving interview with the folks at Kuby’s Sausage House and Wild Game Processing Plant, and you have Oktoberfest in the making.
You’ll meet two of our local grass-fed beef ranchers as they take you on a journey from pasture to product. Nancy Reed Krabill did her homework and shares with us not only
their stories, but also the facts of why grass-fed products are better for you and becoming more popular.
We are very excited to announce that with this issue, we are adding a Spanish version of our feature articles. Look for a notation at the end of the article directing you to our website. We thank our friends at Tanit, LLC for allowing us to provide this service to our readers.
Providing content that is genuine and speaks to our mission is a privilege. We owe a huge debt of gratitude to our advertising partners. Edible Dallas & Fort Worth is a free publication, thanks to their support, so we ask that you support them.
And so, as the season winds down, thoughts turn to new and old friends. Like trusted old tools in the kitchen, friendship like food sustains us. We at edible Dallas & Fort Worth thank you all for your support and encouragement, friends both old and new.
Winter companions The old men Lost in their overcoats Waiting for the sunset. The sounds of the city, Sifting through trees, Settle like dust On the shoulders Of the old friends.
Edible Dallas & Fort Worth is a quarterly local foods magazine that promotes the abundance of local foods in Dallas, Fort Worth and 34 North Texas counties. We celebrate the family farmers, wine makers, food artisans, chefs and other food-related businesses for their dedication to using the highest quality, fresh, seasonal foods and ingredients.
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