Does this happen to you? Oftentimes, when I text the word “good,” my iPhone’s autocorrect changes it to “food.” Maybe the mix-up is just a happy accident, but it makes perfect sense to me, since those two words go so well together. Like peanut butter and jelly. Rice and beans. Macaroni and cheese. Cake and ice cream. (OK, I’m carbing out now just thinking about it.) To my point, however: I really love good food. And although our definition of what food qualifies as “good” may vary, I’ll bet you feel the same way.
You know what else I really love? A good story. And I’d be remiss if I didn’t share my secret: Some of this issue’s story ideas came from the BCS Meals and Deals group on Facebook. I turn to this page with fair regularity for all things food-related in the Brazos Valley. From this group, for example, I learned about a number of chefs who work under Texas’ cottage food law. Insite BV’s summer intern, Lydia Hill, explains what this is and shares some inspiring stories of local residents who have followed their culinary passions and built businesses without having to open a brick-and-mortar location to do so. It’s a really good story about really good food and really good people.
Some of our featured cottage food purveyors are vendors at the Brazos Valley Farmers’ Market, a fun outing on Saturday mornings north of downtown Bryan. I highly recommend going, if you’ve never been. While you’re there, you may also meet another vendor whose story made it into the July issue: Carolyn Adair, whose Italian olive tree grove produces Amici extra-virgin olive oil. But that’s just one part of the story — what I love the most is that her passion for Italy and growing olives came on the heels of a fulfilling, three-decades-long career as the student activities director at Texas A&M University. Beyond Italy and olives is the story of a life well lived.
Just north of the farmers’ market is the Ice House on Main. Special contributor Tim Gregg introduces us to that charming place that’s a significant part of Bryan’s history and is now a popular event venue. Tim also keeps us abreast on Bryan College Station’s beloved Chef Tai Lee and what he’s dishing up these days, including a recipe for his mouth-watering grilled salmon and pea risotto. You can find it on page 24.
Another B/CS market I love is Farm Patch Produce Market, another slice of Bryan history that’s been in business for the last 47 years. We made it easy for you to put together a picnic made with food stuffs, all from Farm Patch. There’s only one thing we left off the grocery list — bug spray. Since it’s not edible, you’re on your own.
Whole magazines are devoted to the topic of food because there are so many ways to slice it and dice it. Every story in this issue is dedicated to some piece of that pie. We’re hoping this will whet your appetite — and make you hungry for more. (Apologies from the peanut gallery for the punny clichés. Yeah, I know. They’re kind of corny.)
Ellen Ritscher Sackett, Editor in Chief
