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The Alsatian Connection

July 21, 2015 | By Roger Wood

Seated at a softly whirring potter’s wheel at Castroville Pottery, artisan Mark Dykes leans forward, his fingertips shaping a blob of morphing clay.

Parisa (pronounced “pah-ree-sa”)

January 14, 2014 | By

Writer Bob McCullough takes Texas Highways readers on a culinary trek through Castroville (February 2014 issue), where Alsatian influences extend beyond pastries such as stollen and kugelhopf to regional specialties like parisa, a raw meat dish similar to steak tartare.

The June 2024 cover of Texas Highways: Treasures from the Coast

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