Ten Years of Food and Community
Look how far we’ve come in 10 years—and not just at Edible Dallas & Fort Worth, but the entire North Texas locavore landscape. That includes what we eat and drink and how we grow our food and come together as communities. In the following pages, we look at how the region has grown and changed through Edible DFW’s first decade. And lest anyone forget, we stand on the shoulders of giants—people like Paula Lambert, who single-handedly pioneered local cheese-making at the Mozzarella Co., and iconic farmer J.T. Lemley, a fixture at the Dallas Farmers Market for a generation (now selling closer to home in Canton). Also chefs like Stephan Pyles and Dean Fearing, who paved the way for farm-to-table dining— now the standard, rather than the exception. So proceed and savor the stories of the momentum propelling us forward.