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Tag Archives | Winter 2020 Issue Highlights

Berkshire Farms

A Story Land and Lineage

Photography Teresa Rafidi

Jonathan Jackson on the left and Jason Jackson seated with the piglet.

On a cool, rainy day – about 15 minutes southeast of downtown Dallas – I’m guided into a gate that opens to a farm.…

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Horticulture’s Helping Hands

Some parts of North Texas have perpetually struggled with access to fresh produce— far before the wave of uncertainty that the pandemic brought. Largely due to a lack of grocery stores and farmers’ markets nearby, these food apartheids make it overwhelmingly difficult to access fresh fruits, vegetables, and other nutritiously dense whole foods.…

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Dallas Food & Wine Alliance

The Austin Food & Wine Alliance, known for its grant program and incredible fundraising events is undergoing some major expansion throughout the Lone Star State.

“With everything that is happening, there is no better time to do it, because there are going to be people that are really going to need help,” Mariam Parker, executive director of the organization explained.…

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What’s in Season: Winter 2020

Arugula
Beets
Bok Choy
Broccoli
Brussels Sprouts
Cabbage
Carrots
Caulifl ower
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

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The Preservatory at Bonton Farms

Photography by Maria Whitworth

Donna Collins and Chef Cameron Spencer

“Do you want a factory? Honestly, it could be the best thing to happen for this neighborhood.”

The idea was seeded nearly two years ago. Daron Babcock, Executive Director of Bonton Farms, and Donna Collins, Founder of The Jelly Queens, began imagining a facility for preserving food grown on the farm.…

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Publisher’s Letter Winter 2020

As we navigate uncertainty around the ongoing virus, we face even more basic uncertainties…holidays with family, school closures, meeting with friends at a local restaurant or returning to work. It makes me think fondly about the happy times we cherish from events like Chefs for Farmers.…

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