Recent Posts

Caring for cattle like they’re family

Feb 19, 14 Caring for cattle like they’re family

By Lee Brown

In the era of technology, it seems we’ve forgotten how to talk to each other and ask questions before making judgments. It’s becoming routine to see an article about today’s food supply with endless comments from folks who never took the time to ask a farmer about their food.

As a first generation rancher in Southeast Texas, I’ve faced numerous obstacles to raise my small commercial cattle herd. But no matter how difficult it may get, this business is something I have a passion for and it helps provide for my growing family.

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A mom’s take: Healthy food choices should be a choice

Feb 18, 14 A mom’s take: Healthy food choices should be a choice

By Amanda Hill

I consider myself pretty health conscious. Each week, my grocery cart is filled with fresh fruits and vegetables, lean meats, whole grains and low-fat milk, yogurt and cheese. I like serving home-cooked meals made from fresh, flavorful ingredients. Cooking healthy food, for me, is a way to take care of my family.

Now that I have a little boy, it’s become my responsibility to teach him healthy eating, too. In the last few months, he’s started eating baby food and now that he finally has teeth, some table food.

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Celebrating foods and fibers and the men and women who grow them

Feb 17, 14 Celebrating foods and fibers and the men and women who grow them

By Gene Hall

Organic. Conventional. Natural. Modern. Local. Grassfed. Grainfed. The choices are endless for consumers when it comes to food and the farmers and ranchers who grow it.

Confusion often reigns as some with evangelical zeal turn up their noses at how you like to eat. Scare tactics are used by everyone from multi-billion-dollar corporations like Chipotle, fond of slamming modern agriculture in their marketing efforts, to animal rights groups like the Humane Society of the United States with their vegan agenda, to scores of individuals who use the Internet as a platform to advance some flavor of the month cause.

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Creamed Spinach

Feb 14, 14 Creamed Spinach

By Kelly Bogard

Do you have plans for a Valentine’s dinner? Did you make the reservations? What? You got busy and forgot? No way! It’s that time again. Time to stress out over how to plan a memorable moment on Cupid’s special day. I think I’ve told you this before, but we don’t usually go out for this holiday. Not because we don’t want to go out for a nice meal or make memorable moments, but because it is my wonderful mom-in-law’s birthday, too. See, the stress of making sure the reservations are set and that the restaurant still doesn’t have an hour wait isn’t really the way to celebrate and make memories.

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Meet a Texas spinach farmer: Ed Ritchie

Feb 11, 14 Meet a Texas spinach farmer: Ed Ritchie

By Julie Vrazel

Spinach—the vegetable made popular by the fast-talking, squinty-eyed Popeye the Sailor Man—is packed with nutrients and grown right here in the Winter Garden area of Southwest Texas.

This leafy, green crop is spread over 3,500 acres and grown by 14 farmers in this region of the Lone Star State. Ed Ritchie, a third generation farmer, is continuing his family’s tradition of supplying consumers with this healthy choice since the early 1920s.

Although there are more than 100 spinach varieties, Ed concentrates on two categories: crinkly-leaf spinach used for cooking and baby-leaf spinach found mainly in salad bars.

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Back to Basics: Pie Crust

Feb 07, 14 Back to Basics: Pie Crust

By Kelly Bogard

Okay, I will admit it. Last week, the pie crust I made for the Chocolate Pie was the first homemade pie crust I have made by myself. With the convenience of prepackaged crusts, I had convinced myself that it was too hard. What if the butter wasn’t cold enough? What if it was too flaky? What if it was too wet? All of these things made me want to pull out the trusty refrigerator box of dough. With the encouragement of a co-worker, I decided it was time to conquer that fear. I used a variation of his family recipe and ta-da! The perfect pie crust.

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