A travel issue for Edible Dallas & Fort Worth? Why would a magazine devoted to its own verdant backyard be peering over the fence? Rest assured— we’re not in search of greener pastures, and our focus hasn’t changed. Th e North Texas sustainable food scene is second to none, and we love writing about it.

But for just one season, let’s indulge in some armchair culinary adventures. Texans, by nature, are a wandering bunch, and those of us who buy locally sourced, fresh foods at home (that means you, EDFW reader) are curious about how the rest of the world eats. Expanding our local view, we want to know more about the food communities on our travel itineraries.

Experiencing the unique cuisine of a distant region is one of the most satisfying ways (both literally and figuratively) to absorb its culture. A country’s foodways teach valuable lessons about its history. Interacting with farmers and food artisans in another community takes culinary tourism to a higher level.

We’ve asked local experts to serve as our guides. Chefs Graham Dodds, Jeff Harris and Chad Houser describe how travel has inspired their kitchens. Cowgirl Chef Ellise Pierce tells us what’s so special about the farmers markets of Paris and offers advice for shopping there. Rancher Wendy Taggart describes her experience as a delegate to Terra Madre, Slow Food International’s biennial gathering in Italy. In San Miguel de Allende, Mexico, where farm-to-table is a way of life, we spend the day touring the countryside with local food producers, chefs and restaurateurs.

Closer to home, we have two road trips planned. Because North Texans flock to New Mexico by the thousands each year, we asked an insider, Chef Johnny Vee, to give us recommendations for the best seasonal cuisine between Albuquerque and Santa Fe. And finally, we’ll take the road less traveled to the Heart of Texas and enjoy wineries and small towns where the pace is slow and the food is delicious. Traveling isn’t always easy, and sometimes, destinations can be less than what the postcards promised. But frequently, they are something much more. And rarely does one return home unchanged. So go ahead and turn the page. Let’s see what the world has on its tables.

edLtrFall13(Left): Publisher Nanci Taylor and editor Terri Taylor boarding the train
from Texas to New York, a childhood trip that sparked a shared
passion for traveling; (Right) From croque monsieurs in France
to paella in Spain, enjoying a three-week tour of Europe

+ posts

As a kid, TERRI TAYLOR refused to eat her vegetables. Her veggie-phobia was cured in 1977 when she spent eight months working on farms in Norway and France. She studied journalism at UT-Austin and received a master’s degree in liberal arts from SMU. Her short story “Virginia” can be found in Solamente en San Miguel, an anthology celebrating the magical Mexican town of San Miguel de Allende. She has written for Edible DFW since its inaugural issue in 2009. She became the magazine’s editor in 2010 and is the editor of Edible Dallas & Fort Worth: The Cookbook.