I can’t believe it’s been 10 years since our cookbook, Edible Dallas & Fort Worth: The Cookbook was published. Terri Taylor, our past editor, gave her heart and soul to this book and we are happy to share a few winter recipes with you to celebrate this milestone.
To begin by looping back, chef Jordan Swim generously gave us recipes for our Fall issue, but we unfortunately published the wrong website at the end of his piece. Jordan was one of the first people we met when we started the magazine. Community is Vestals’ motto and using seasonal and local products is always their goal. You’ll find him at vestalscatering.com.
“Amazing Graze,” our feature about how to lavish your guests with creative cheese and charcuterie boards, was written and researched by our own Maria Whitworth. From traditional to vegan or sweet, you’ll find ideas for all.
We delve into the wonderful world of fermentation with Daniel Cunningham’s words and Teresa Rafidi’s wonderful imagery that shines light on a spunky, passionate group of fermentation fans in North Dallas, helmed by Gagan Maur. A wealth of details (and recipes!) is at your fingertips, plus an invitation to join the communal gatherings.
Regenerative agriculture is a set of farming and grazing methods based on ancient practices. The folks behind Prairie Farmstead incorporate those meticulous yet intuitive methods into land and animal husbandry in Sherman, Texas. Melinda Ortley is the writer and photographer of a fascinating piece that tells the story of one ranch’s mission to return to the natural state of the soil before industrial agriculture. ere is plenty more to enjoy in our Winter issue (including hot toddies!) and the team at EDFW is wishing you all a very happy holiday season.
Finally, since we’re looking back—at the last year or decade—as well as forward, I can’t help thinking about 12 years ago when a farmer from East Texas called me and wanted to know more about Edible DFW. His name was Sid Greer and he and his wife Ava gave the EDFW team and our families many happy memories at their farm. They have recently sold that property and moved on, but like a cookbook or a recipe, they leave a legacy. Here’s to the Greers, and I’m sure wherever they land next will be a happy adventure.
NANCI TAYLOR is a third generation Texan whose family came to the state in the 1800’s to pursue cattle ranching and Texas has remained her home. She was born in San Antonio, but ended up in North Texas where she nurtured her Texas roots while attending college and raising two sons in Dallas. Proudly following in her parent's footsteps, Nanci plants and harvests the bounty of her own backyard garden in Old East Dallas. She keeps a busy calendar attending local food and ecology events, and on weekends she spends her time visiting with growers and food artisans at farms, shops and farmers markets around North Texas.