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