2 days ago

The Heritage Table
Do you love our bread pudding and chicken pot pie & have always wanted to make them at home? The latest fall issue of Edible Dallas Fort Worth features several classic The Heritage Table recipes as well as an article by Jessie 'Kerr' Hagan giving insight to what drives our passion daily for what we do. Pick up a copy when you join us for dinner or read online! ... See MoreSee Less
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2 days ago

Edible Dallas Fort Worth
RECIPE ALERT!! Kvarøy Arctic Salmon #adDive into this flavor-filled Kvarøy Arctic Salmon dish that brings together a delectable trio of tastes...the citrusy-spiced salmon filet “en papillote” is paired with roasted seasonal veggies, on top of a hearty traditional bulgur salad full of locally-grown goodness. Even better, it’s quick to make!We teamed up with Kvarøy Arctic Salmon and Almog Peleg at Collin College Culinary to craft an autumn meal that’s delicious, beautiful and healthy. Kvarøy Arctic is a third generation family salmon farm in the Arctic Circle, where the waters are cool and clear, giving this beautiful fish a pristine, clean flavor. Add to this the wide range of health benefits you get by adding salmon to your weekly diet, and our recipe gives you more than just an elegant, tasty meal. Rich in protein, omega-3 fatty acids, and various vitamins and minerals, this salmon is an excellent addition to any healthy diet and can help improve heart health, brain function, and overall well-being.You can find this yummy recipe (and learn more about where you can purchase Kvarøy Arctic Salmon) on our website:📸 by Jessie Hagan photography- - - - -#TasteTheArctic #KvaroyArctic #ArcticSalmon #SustainableSeafood #SustainableSalmon #Salmon #Sustainability #SustainableAquaculture #EdibleCommunities #EdibleDFW ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
One of the best annual Chef Competitions in the area! Okrapalooza 2023, benefitting Promise of Peace Gardens, held this year at Dallas College Culinary Pastry Hospitality, was again a showcase of local culinary talent and creativity!Hats off to the many volunteers, and to Favorite Brands, Crazy Water, Mijenta Tequila, Remington Vodka, T-Rex Pickles, Dallas College, and everyone who donated to the Silent Auction! Also thanks to Judges who had the hard job of deciding on a winner! #foodfestival #okrapalooza #edibledfw #chefcompetition #supportlocalfood #dfwfoodies ... See MoreSee Less
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3 days ago

Edible Dallas Fort Worth
35+ wineries in the North Texas Wine Country welcome you to each of their unique tasting rooms for a special tasting of award-winning wines during the entire month of October! Wine tastings include a minimum of 3 tastes at each winery. Visit any or all wineries during the month of October and taste up over 100 wines made in the beautiful North Texas Wine Country! Scan your printed or digital QR code at your first winery visit to check-in and redeem your wine tasting passport. TICKETS and more info here: for a list of participating wineries, addresses, and hours of operation. ... See MoreSee Less
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edLtrSpr15Nanci and Terri Taylor with farmer Joel Salatin

With the zeal of a circuit revival preacher, Virginia farmer Joel Salatin stirred souls this spring at the 1st Annual sOl Conference, an environmental symposium sponsored by Urban Acres and CES (Carbon Economy Series).

“What orthodoxies do we cling to?” he asked. “What culturally accepted beliefs will our children’s grandchildren reflect upon and say, ‘† at wasn’t very smart.’”

Sure, we no longer believe that the world is « at. We know that bloodletting and leeches aren’t great cures, and that slavery is despicable. But it wasn’t so long ago, Salatin reminds us, that no one questioned these absurdities. No one—except heretics.

From the green pastures of his Polyface Farms, Salatin stepped onto the national stage after being featured in Michael Pollan’s The Omnivore’s Dilemma and in the Academy Award-nominated ° lm Food, Inc. His folksy delivery and words of wisdom struck a chord. And not just in sustainable farming circles. Broader audiences, concerned with their family’s health and that of the planet, began listening, too.

It’s not easy going against the grain. He applauds the new breed of growers who are diversifying their fields, knowing that efficiency and productivity can be achieved outside of an industrialized monoculture. His own pastured animals are not plied with antibiotics, and he applauds those ranchers and farmers who have improved the health of their animals by changing their living conditions, diet and stress levels. “When an animal is sick,” he says, “I ask myself—what did I do to mess with nature?”

He believes a society evolves for the better when its citizens are permitted to question established practices. He sings the praises of the “lunatic fringe,” a group he happily identifies with. “Over time,” he says. “†They’re usually right.” †

This summer issue turns the spotlight on some of our community’s most progressive thinkers.

These are the individuals (and businesses) who champion ecology, sustainable farming and our local economy.

The North Texas food community lost one of its most lovable outliers this spring with the death of urban grower, food broker, musician and general rascal Tom Spicer. For over three decades, he was the go-to guy for chefs, food writers and food enthusiasts.

My last chat with him was about artichokes and rutabagas. Could you grow them here, I wondered, and if so, why weren’t more farmers doing it? I don’t remember his exact answer.  That’s how it was with Tom.  The conversation usually led to impromptu poetry, a tale about his Louisiana roots or something else in left field. Regardless, you were swept away by the depth of his knowledge. The garden lost a swath of color the day he died. In the words of Joe Salatin, blessed be those who challenge us to think.

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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.

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