nash farm

Life on the Farm

December 18, 2015 | By

In the January 2016 issue of Texas Highways magazine, Associate Editor Matt Joyce shares his experiences at the Hog Butchering and Curing Workshop at Nash Farm in Grapevine.

Of Pork and Posterity

December 15, 2015 | By Matt Joyce

Like most Texans, I grew up loving pork: bacon, bratwurst, ham, carnitas, chops, loin, hot dogs, baby-back ribs, breakfast patties, chorizo, and so on.

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