Writing for THE BEND

THE BEND is a monthly magazine that celebrates the lifestyle and cuisine of the Coastal Bend.  The photography is gorgeous, the stories are compelling, and every single page of this magazine is beautiful.

Kayla and I are Culinary Editors for THE BEND.  You can find our Farm to Table recipes and other contributions in the on-line issues below.

Click here to subscribe to THE BEND and have the magazine delivered to your door.  We are thrilled to be part of THE BEND family, please enjoy!

THE BEND, March, 2016:  check out p 14, “Four String Farm in Smithsonian Exhibit”; p. 53, Gardening Article: and p. 69, Farm to Table “Irish Boxty Three Ways”.

THE BEND, Oct 2015, p. 93:  Halloween Popcorn Balls with Hauntingly Healthy Butternut Bisque

THE BEND, Sept 2015, p. 85:  Pulled Pork Sandwiches with Homemade Barbeque Sauce and Sweet Potato Chips

THE BEND, Aug 2015, p. 83:  Grilled Fish Tacos with Cucumber Slaw, Basil Salsa, and Watermelon Granita

THE BEND, July 2015, p. 83:  Coastal Bend Kafta Kabobs, Baba Ganoush, and Pita Bread

THE BEND, June 2015, p. 85:  Guest Chef, Karey Lynn Johnson

THE BEND, May 2015, p. 93:  The Bend Burger with Red Wine Reduction and Avocado Aioli (plus “Adventures in the Coastal Bend,” p. 50

THE BEND, Apr 2015, p. 91:  Guest Chef Mike Lynch plus “Casa Mombasa”, p. 65

THE BEND, Mar 2015, p. 77:  Bacon and Spinach Frittata with Sweet English Scones, plus “House at 64 Nassau, p. 73” and “Contemporary Art Month, p. 23”

THE BEND, Feb 2015, p. 78:  Chocolate Truffles and Baguette with Homemade Butter (plus “Visionarios of the Bend,” p. 25)

THE BEND, Dec 2014, p. 74:  Fresh Pork Roast, Southern Black-Eyed Peas, and Collards (plus “Deep in the Art of Texas,” p. 32)

THE BEND, Nov 2014:  Thanksgiving on the Farm, page 63.  Pastured Roasted Turkey, Nan’s Giblet Gravy, Roasted Root Vegetables, Creamed Greens, and Homemade Stock)

THE BEND, Oct 2014:  Butternut Squash Pie with Texas Pecan Streusel, p. 64 (plus, “The Belle of Fulton Beach Road,” p 58)

THE BEND, Sept 2014:  Pastured Pork Chops with Prickly Pear Cactus Fruit Reduction, p. 64

THE BEND, Aug 2014:  Pizza Night, p. 60

 THE BEND, July 2014:  Summer Salad, p. 60

THE BEND,June, 2014:  Baked Whole Snapper, p. 45