You don’t have to listen to Jim and Mike Richardson talk about their farm for very long before you know they are improvers. Their farm is a laboratory for experimentation with forage varieties, poultry houses, pig feeders, and grass-fed beef. Building upon the experience of Jim’s long career as a veterinarian and Mike’s enthusiasm and curiosity about farming, the two of them are well equipped to improve food production in Central Texas.
The Richardson’s innovations join a long tradition Read more [...] Modern Day Improvers
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You don’t have to listen to Jim and Mike Richardson talk about their farm for very long before you know they are improvers. Their farm is a laboratory for experimentation with forage varieties, poultry houses, pig feeders, and grass-fed beef. Building upon the experience of Jim’s long career as a veterinarian and Mike’s enthusiasm and curiosity about farming, the two of them are well equipped to improve food production in Central Texas.
The Richardson’s innovations join a long tradition Read more [...] 
Yoed Anis makes sake in Texas. Born in Israel, but a self-proclaimed Texan, Yoed began his enterprise, Texas Sake Company, in the fall of 2011, propelled by his love of brewing beer and an attraction to a natural connection between the historical tradition of rice growing in Texas and the potential of brewing sake. Immigrants such as Yoed and Texas rice, the medium-grain variety used to make sake, both have long histories in Texas foodways.
From the late 19th century, Texas has been growing rice,