Cover: Einkorn Tortillas from Barton Springs Mill
(Photo by Casey Woods)
CONTENTS
NOTABLE EDIBLE
CURRENT CRAVINGS
Budding Palates
BY HEIDI RICHTER
LIQUID ASSETS
Homemade Fire Cider
BY MINDY MEYERS
DEEP IN THE HEART
Navigating Through the Pandemic
BY TERRI TAYLOR
SEASONAL RECIPES
COOKING FRESH
Better Grains
BY ABBY LOVE
CLOSING TIME
The Power of Greens
BY CATHY MATUSICKY
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.
