Editor's Letter: A Food Issue

Beignet Jelly Holes from Social House


As you know, I’ve been MIA over the last few months on maternity leave. And, I have to say, something miraculous happened in the nine months leading up to that leave. Yes, science and magic and all of that. But, also…brunch. 

I had never fully appreciated it until a whole new world of cravings developed. Before baby, I was the kind of gal who went straight for the Mexican food or savory side of the menu. Huevos rancheros? Yes, please. Chilaquiles? I’ll take the red and the green. Chicken Fried Steak? It’s not a brunch menu without it. I thought that the “sweet” part of brunch referred to mimosas. But, suddenly I had a non-ice-cream-related sweet tooth. I discovered pancakes, and French toast, and waffles and, yes, even fruit. And I was finally made aware of the full beauty of brunch. Those who embrace both sides of the brunch menu know that the real fun comes when the sweet and the savory merge. And, that’s where I find my palate post-baby - picking up a biscuit, spreading on some blackberry preserves and topping it off with a sausage patty.

But let’s face it. Some of us just brunch to brunch. And Jennifer Casseday-Blair has a list for you, too. She scoured the city to curate “Fort Worth’s 15 Best Brunch Spots.” Each establishment is on the list for different reasons. Turn to page 42 to see why each spot made the list.

From table to farm, Associate Editor Samantha Calimbahin contributes her first feature story to the magazine with “Cultivation Following.” She talks to one of our city’s urban farmers to find out what can be done to combat “food deserts” in Fort Worth. Her plans, from food trolleys to aquaponics, will make you grateful for Fort Worthians with energy and vision.

Finally, you’ll find a few nods to the city’s Western heritage in our January issue as the Fort Worth Stock Show and Rodeo comes to town this month. Whether it’s an artist’s contemporary take on Western (page 30), a famous stockyards bar serving up something new (page 17), or a parting shot focused on livestock (page 152), Fort Worth’s heritage is never far from our minds.

It’s good to be back.