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Archive for January, 2010

Unlike workaday pork, Mangalitsa is marbled, and the fat dissolves on your tongue—it’s softer and creamier, akin to Wagyu beef.
—David Knell, Executive Sous Chef, The French Laundry, Napa Valley, CA

Revival Meats’ founder Morgan Weber took the long road to a life of farming. He grew up near Yoakum, Texas, a small rural town midway between Houston and Corpus Christi, an hour’s drive inland from the Gulf of Mexico. After earning a degree in music, building a successful career buying real estate for the public sector, and dabbling in the restaurant industry, he returned to his family’s roots – the ranch founded by his grandfather, John William Hermes

Their mission: To sell humanely raised meat of the highest quality, directly to consumers — to take the middleman and the mystery out of the equation. In founding Revival Meats, Morgan and Stacey want to give customers an opportunity to see where their food comes from. To this end, Revival Meats reaches back to the past, to restore values and ideals deeply steeped in family tradition, following a model of small-scale, humane, and truly sustainable agriculture

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Flower from the South Texas Persimmon Tree

This website from Texas AgriLife Research and Extension Center at Uvalde focuses on native plants from the northern portion of the South Texas Plains and the southern portion of the Hill Country. Collections were made from the area bounded by San Antonio on the east, Sonora on the west, Cotulla on the south and Junction on the north. The categories access a list of common and scientific names, or you can use the color chart to find a flower. This wonderful resource was developed by the Texas A&M faculty, a research technician, and undergraduate interns.

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