To everything there is a season . . . A time to weep, and a time to laugh. A time to mourn, and a time to dance.
The summer began with a son’s wedding and ended with the passing of our patriarch. Both were occasions for reflection and celebration.
John Nelson Taylor, our dad, enjoyed 98 years. His long life was filled with joy, love and lots of physical activity. Here, he would want us to brag about his crazy bungee jumps and tandem skydives, his passion for snow skiing, and how he ran his first marathon at age 74. He was married to our mom, Gloria, for 69 years.
Except for microwaving water for Folger’s crystals or toasting bread for jelly, John Taylor couldn’t cook, though he gleefully anticipated every meal. He was a beef-stew-and- enchiladas kind of guy. White wine from a box was mighty fine. Particularly when enjoyed dockside at Cedar Creek Lake or après-ski on any mountain he’d survived. As long as he was clinking glasses with his family, Daddy was happy—as were we, and we will never cease to miss him.
Many thanks to our crew for stepping in during this difficult time. Especially Kim Pierce, who shared editing duties while caring for her 103-year-old dad Hugo Richter, who passed away as this letter was being written. Fortunate are we who were raised by gentle giants. Men who encouraged their daughters to be strong.
A gentle thread runs through this issue. There’s quiet beauty in Teresa Rafidi’s photos of flower fields and bouquets. Her cover shot is the perfect introduction to writer Karel Holloway’s lovely story about local ower farms.
Compassion is one of the many life lessons being learned by the students of Moss Haven Elementary as they grow food for those in need. Moss Haven Farm director Kim Aman is a local leader in the Slow Food movement. Thank you, Marshall Hinsley, for telling their story.
As the season takes its time unfolding, Cowgirl Chef Ellise Pierce has suggestions for what to cook when the calendar says fall, but the temps say summer. These simple recipes will help smooth that transition.
Fall’s quintessential fruit, the apple, is at the core of Lauren Coe’s story about the burgeoning hard cider movement in North Texas. Soon, there will be five taprooms. Lauren offers fun facts about the drink’s early American roots. (A cider press was on the May ower—who knew?) Lauren has also included three recipes—two cocktails and a savory pork dish.
Kim Pierce introduces the contenders in the race for Texas Agriculture Commissioner. Edible Dallas & Fort Worth is proud to give both candidates—incumbent Sid Miller and challenger Kim Olson—the opportunity to speak to our readers about the responsibilities of this office.
Remember to vote on Tuesday, Nov. 6. To everything there is a season . . . A time to keep silence, and a time to speak. Let your voice be heard.
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.