D.G. Alix
North Texas is rich in wild edibles; particularly mushrooms. Many of which are world class food items that, more often than not, defy commercial cultivation. Is there a better excuse to wander the woods than to discover, and pluck from the earth, culinary excellence? Initially, the two main varieties of
I cannot see the waves, but I can hear them–even over the off-shore breeze that pelts my truck with beach debris. In a hole I’ve dug in the sand, Texas post oak and old pecan logs burn deep and red. The smoke interprets the breeze in hypnotic dance against a
We’re seated in a separate back room at a long shiplap table. I sip a bloody Mary and notice the old farm decor: on the wall hang horseshoes of various sizes, a washboard, a 1974 race horse calendar, and a large tilling wheel. In the corner are little painted porcelain
A shallow bed of embers clings to life and the moon, like a great white finger reaches out across the lake. Ping pong balls and solo cups litter soft grass and we stumble, piss-drunk and sunburnt, up the hill toward the house. I mention something about pancakes in the morning
Aside from a love of whiskey and quality beef, what else do Texas and Japan have in common? Mushrooms. The State Mushroom of Texas, actually. Chorioactis geaster, or the Texas Star mushroom–is one of the most unique and rare fungi in the world. This year it was declared the official