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Tag Archives | Winter 2019-20 Issue Highlights

Holiday Gifts That Keep On Giving

For food lovers, nothing is so dear as a good cookbook. Even in the digital age, the look and feel of real paper pages hold deep and lasting pleasures no printout or laptop can match. A good cookbook also bears witness to how much it is loved in the form of accumulated stains and spots—something you’d never want on your laptop anyway.…

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The Fourth Season Winter Gardening

Photography: Teresa Rafidi

Planting and prepping for winter, Don and Tiah Lambert at Live Oak Community Garden.

Every gardening season has its challenges—unpredictable weather, irregular rainfall patterns, pests and disease outbreaks. As summer’s brutal heat lingered into fall this year, some gardeners were ready to throw in the trowel.…

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What’s in Season: Winter 2019-20

Arugula
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Cauliflower
Cilantro
Citrus (Rio Grande Valley)
Collards
Dill
Endive
Fennel
Fenugreek
Kale
Kohlrabi

Leek
Lettuce
Mizuna
Mustard Greens
Parsnips
Radicchio
Radishes
Rosemary
Rutabaga
Sage
Shallots
Spinach
Swiss Chard
Thyme
Turnips & Turnip Greens
Watercress

Compiled with the help of Marie Tedei, Eden’s Garden CSA Farm, and other local farners.

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Global Comfort Food

Around the globe, winter is the ultimate comfort food season. Expand your repertoire of soups, stews and other soul-warming bites with these international favorites from India, Italy, France, Korea and Mexico. If there’s one thing we all have in common, it’s our love of food.…

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How Charlie Shines a Light on Fort Worth

Photography: Teresa Rafidi

Charlie Blaylock answers the door in his signature wide-brim hat, gray-tinged brown hair pulled back in a ponytail. Moose, his mutt, barks briefly at the intruder before Charlie good-naturedly shushes him. (My ankles are safe.) Before long, we’re walking the beds of Shine’s Farmstand, which are in transition from summer to fall-winter on my visit.…

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Funky Town: Fort Worth

Clockwise (from top left): A mix of eating establishments, like Heim BBQ, draws folks to Magnolia Avenue. The outdoor patio at La Zona offers a laid-back watering hole, day or night. Spiral Diner’s vegan, organic, made-in-house I-scream is a popular menu item.
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From the Battlefield, Tea for Peace

Photography: Teresa Rafidi

“My introduction to tea,” says Brandon Friedman (left), “was sitting around eating kebabs with tough guys wearing bandoliers and AK-47 rounds.” Friedman and business partner TK Kamauf (right) served together in Iraq and Afghanistan with the U.S. Army’s 101st Airborne Division.
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Gravy Boot Camp

Photography Andrew Vracin • Design Gae Benson

Fall and winter are gravy seasons. Whether for weeknight roast chicken, holiday turkey or beef tenderloin, gravy makes anything roasted—including vegetables— even better. How much better? So much better that I get invited to three Thanksgivings because I can make gravy.…

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Editor’s Letter Winter 2019-20

Editor Terri Taylor and publisher Nanci Taylor
PHOTO: MELINDA ORTLEY

On Sunday evening, Oct. 20, as I was editing this issue, a Category EF-3 tornado with winds of 140 mph roared through our neighborhood with little warning, collapsing walls, hurling cars, peeling away roofs and snapping wires and trees.…

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