The yummiest Sunday brunch board, wines, and mimosas are just a short drive and so very worth it!! You’ll love the food, ambiance, and hospitality at Deschain Cellars, Winery & Lounge in Gainesville…open Sundays from 11:30am-5pm. Tell them we made you go!!! 🥰😎😋 North Texas Wine Country #eatdrinkshoplocal #edibledfw #drinknorthtexas #brunchboard #forestwinery ... See MoreSee Less
View on Facebook
How did we miss #NationalCoffeeDay? We were certainly drinking plenty of it, lol!!You could continue celebrating like we are and check out this “Cultured Coffee” story from winter 2021 by Eric Swayne! Experience a coffee-crawl through 3 awesome local shops, and download a list of 17 coffee destinations and roasters with a local flair:🤠☕️💖#eatdrinklocal #dfwcoffee #edibledfw #supportlocal #localbuzz Pax & Beneficia Coffee Black Coffee Golden Boy Coffee Co. ... See MoreSee Less
View on Facebook
Get ready for a Meat Fight on November 12th!! This always fun, annual BBQ competition actually started in a backyard in Lake Highlands, and has evolved into a meaty chef-competition with a very worthy cause.This year's event features 20 local chefs who will make you eat as they compete for trophies for best brisket, best sausage, etc. -- and you'll also eat samples in the Sweet Fight competition! Oh and there's a casserole competition, and beer from Community Beer Co. Yes, just saying that you'll be very full of meaty, sweetie, and beery goodness. The festivities include more than simply gorging yourself. You'll enjoy a meat-themed midway with games, and the BEST PART: this fun-lanthropy event benefits people living with Multiple Sclerosis. Tickets go on sale October 3rd at 10am. See link below to snag yours!! 21 AND UP ONLY.Meat Fight is back! November 12th, we will smoke meats and happyscream together as we fight for a cure for MS.If you’ve never been to a Meat Fight, you can expect a ton of killer barbecue, all the beers, a midway with meat-themed games, an auction with barbecue-celebrity-packed items and the most fun you’ve ever had at a charity event.100% of ticket price goes directly to helping someone living with MS. We hope you’ll join us!Bookmark the link now, and don’t be late. Tickets go on sale Tuesday, October 3rd at 10 a.m. (and in the past, they’ve gone fast: ... See MoreSee Less
View on Facebook

4 days ago

Edible Dallas Fort Worth
Always appreciate being invited to the annual GO TEXAN Pavilion Preview Night at the State Fair of Texas! Lots of #localgoodness and saw plenty of friends, both old and new. When you’re at the State Fair, be sure you spend time at the GO TEXAN Pavilion and pick up lots of new local products!!!Texas Department of Agriculture #supportlocal #StateFairofTX #edibledfw #gotexan ... See MoreSee Less
View on Facebook
View on Facebook

Wild at Heart

Cummings harvesting red berry juniper. PHOTO: ERICH SCHLEGEL



Molly Cummings, a biology professor at the University of Texas in Austin, dreamed of infusing the sights, smells, and sounds of the western Texas landscape into a bottle of spirits. She created WildGins, a Texas-based gin company that highlights foraged berries from native juniper trees commonly found in the vast, cinematic landscape of West Texas.

For years, more than 98 percent of gin consumed in the world was made from one species of tree—the Juniperus Communis, or common juniper. Cummings set out to disrupt spirit industry norms, creating the only liquor company in the world that offers a truly single-sourced botanical spirit—in this case specific trees from which she hand-picks.

Cummings’ élan to distill native plants into a botanical spirit started with a botched batch using mountain cedar berries from the Texas Hill Country. The end product was less than desirable. She forged on, her research pushing her farther west to the town of Fort Davis, where she had heard of several species of juniper growing wild in the Davis Mountains. With the help of Fort Davis Public Library librarian Toi Fisher, she located the trees she was looking for.

Fisher granted Cummings access to her own land outside Fort Davis, land that is home to both the little-known “Alligator” juniper, the Juniperus Deppeana, and the native Texan red berry juniper, also known as Juniper Pinchotti. Cummings climbed atop roofs, ladders and small cliffs to hand-forage her prized berries. From these two juniper species, the first two expressions of WildGin were born.

WildBark (a West Texas dry gin) is distilled from hand-foraged Alligator Juniper; it’s a bold, aromatic take on the traditional London Dry*. WildJune, with a label designed by Texas singer-songwriter Bob Schneider, is a self-described western-style gin, distilled from native red juniper berries. Cummings set out to create a uniquely Texan spirit, and that is exactly what she did. Both expressions of WildGin are delightful summer sippers that exemplify the Texan spirit, a banner for those who remain wild at heart.

Cummings hand-harvesting Alligator Juniper berries. PHOTO: ERICH SCHLEGEL


The name London Dry dates to the 16th century, when gin was produced exclusively by the Worshipful Company of Distillers after a Royal Charter was granted to them to produce gin in London and surrounding areas. After Queen Anne ended the charter in 1702, hundreds of other gin distilleries opened. Today, London Dry Gin doesn’t indicate a location, but is rather a marker of style and quality. London Dry Gin means that the base is distilled to a neutral grain spirit of 96 percent ABV, and all flavors derive from natural plant materials added during distillation. In other words, no artificial flavors can be added after distillation is complete.

Summer Lovin’

Butterfly Garden

Summer cocktails & mocktails crafted by bartenders Zach Painter (left) and Brittany Madler (right) on location at Garden Café in Dallas

Spirit-Free Spritz

Pear-ly Beloved


The growing interest in alcohol-free mixed drinks has launched creative options for bartenders and home mixologists alike. The aim is not a “substitute” for spirited drinks, but tasty and sophisticated elixirs that are always hangover free.

Wilderton Botanical Spirits was created in Oregon by two spirit industry professionals, Brad Whiting and Seth O’Malley. Recipes at

+ posts

Toby Thomason is General Manager of Harvest Seasonal Kitchen and Board Member of The Seed Project Foundation

Scroll to Top