Uncategorized

Creating Kraut

By: Janie Ray Prichard   I used to spend most every summer in late July or early August, harvesting the cabbage from my Channing, TX garden and making sauerkraut in my beautiful 5-gallon crock from Marshall Pottery, and my father-in-law, Rondy Ray, a long-time ranch manager and cowman, was often my sous chef, pounding the … Continued

See the Story

Raising Locavores

One glance at our name will give you a hint as to how passionate we are about celebrating everything local to the Llano Estacado. Our region has an incredible bounty to offer, and we’re committed to helping you raise your own food, find local producers, and support local artisans and businesses.   But like all … Continued

See the Story

Eating Local: 5 More Reasons to Become a Locavore (pt. 2)

It is interesting to think about the food situation on the Llano Estacado. It is one of the most heavily-farmed regions in the world, yet most people living here generally eat foodstuffs from elsewhere. One of the things Local Llano is most passionate about is increasing access to food from our region through the information … Continued

See the Story