By Julie Vrazel Taking a drive through the Hill Country and West Central Texas offers more than beautiful landscapes. It shows a glimpse into the area's unique commodity–mohair. This luxurious, strong fiber comes from Angora goats and makes up a significant portion of the agricultural economy in the Edward’s Plateau and the Hill Country. With [...]
By Julie Vrazel Growing up on our farm, I spent most of my time outside and as far away from the kitchen as possible. Perfecting my mud pie recipe was the result of those years spent outside, while my kitchen skills remained practically nonexistent until a few months ago. Sparked by the diversity of foods [...]
By Julie Vrazel Milk comes from a cow, a loaf of bread starts in the field and farmers work every day. Agritourism–the intersection between agriculture and tourism–is a growing trend fueled by you, the consumer, having an interest in learning more about the food you eat. There are agritourism locations across the state–farms and ranches [...]
By Julie Vrazel If you're like me, you buy your beef based on taste, price and nutrition. But where did that meat come from? Growing up on a cow-calf operation and showing cattle across the Lone Star State, I actively participated in all aspects of beef production. From pasture to plate, I was involved in [...]
By Julie Vrazel While some girls grew up playing with Barbie dolls and dressing up, I was busy riding John Deere tractors and playing in the dirt. I am Julie Vrazel, the new assistant editor for the Texas Farm Bureau and a name you will likely see from time to time. Being one of four [...]
