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.
nash farm
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.
