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A San Antonio woman with Palestinian roots opens up a once-a-week Palestinian restaurant.
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You’ll find the beloved brand in homemade queso and nachos around the country. But it all started in Elsa, Texas.
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Obstacles keep many Texans who qualify for the assistance from enrolling.
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The rock shelters of the Pecos Canyonlands are an archeological treasure trove, preserving a remarkable record of prehistoric life. Some of those treasures are literally waste: coprolites, fossilized human feces, from the caves have yielded vivid insights into the diets and ritual lives of ancient people.
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Texas Monthly editor Daniel Vaughn dives into barbecue’s role in the state for the magazine’s 50th anniversary issue.
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Food banks and nonprofits say inflation has hurt fundraising and made it hard to handle a surge in demand. One CEO says the need is close to the height of the pandemic.
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The humble but versatile French loaf is recognized by UNESCO as a tradition worthy of preservation by humanity. French officials have warned that closure of traditional bakeries put the bread at risk.
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Turkey and cranberries were linked in print for the first time in a 1796 cookbook. Not long after, (give or take 180+ years), Susan Stamberg began sharing her family's cranberry relish recipe on NPR.
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The new Girl Scouts Cookie is a kind of sister to the iconic Thin Mint, and the second fruit flavor to hit the lineup of cookies.
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A new national standard is meant to give consumers clarity about how their food was produced, but critics say the rules will introduce more confusion and don't go far enough.