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The Localist: Full Quiver Cream Cheese Spread

Full Quiver Farms is located in Kemp, Texas, about 30 miles east of downtown Dallas. They milk their cows twice a day, turning out several different types of cheeses. The farm offers Grade A raw milk, fresh mozzarella, cheddar, colby, monterey, and jalapeño jack cheeses and different yogurts. They also sell eggs and meat from the farm directly.

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The Localist: Woats Oatsnack

Granola has always been one of my favorites but I had never tasted it in this way. Woats uses whole grain oats, in combination with other all natural ingredients, and bakes them perfectly into these amazing little chewy nuggets. The shift from crunchy granola most of us are accustomed to, to this, was a genius idea. My favorite is the Peanut Butter Graham Slam. It combines creamy all-natural peanut butter, crisp honey graham crackers, butter toffee peanuts, and of course, oats and honey. It’s a great balance of sweetness and the nugget size is perfect for grabbing a handful on the run.

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The Localist: Zukali Chipotle Kafé Salsa

Here in Texas, many of us use salsa on everything. It’s pretty much the equivalent to salt and pepper for some Texans — spicing up any dish. Having grown up in Dallas, I can confidently say that I have tried a ton of different salsas, and Zukali Chipotle Kafé Salsa is by far one of my favorites. It is locally made, and the main ingredients include chipotle, roasted tomatillo, and coffee. That’s right, coffee.

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The Localist: Tribal Cold-Pressed Juices

The onset of a new year often leaves me feeling resolute. I reflect on the prior twelve months and often scour up resolutions to follow in hopes of improved wellness. One focus this year is to be more health conscious and develop an awareness of the foods I put into my body. One change I vowed to make was to moderate my taco, cheeseburger, and barbeque intake and replace it with vegetable juices and vegan fare.

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The Localist: Lakewood Brewing Company’s Bokkenrijders Altbier

It’s really fun to live in a city that feels familiar yet continually changes all the time. I’m discovering great restaurants, bars, and products all the time, while trying to keep up with all of the new ones that appear to pop up overnight. The one industry that seems to be changing faster than I can fathom is Texas craft beer. Every time I visit a local bar or supermarket, there are beers on the shelves from local and regional breweries that I don’t recognize, and most of them are made in my backyard.

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The Localist: Steak 101 at Local Yocal

Hamilton spent his early years on a farm in rural Oklahoma growing peanuts and cotton. Similar to most local food producers, he got his start selling grass fed and finished beef at McKinney’s downtown farmers market, however he quickly learned that selling products to the public a mere four hours a week, six months a year in ideal weather was not a sustainable business model. When the opportunity to purchase a nearby storefront arose, he and his wife jumped at the opportunity. Beyond the beef selection, you can find Village Baking Company brioche buns, pasture raised chicken and eggs, locally made chocolate, and Texas olive oil.

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The Localist: Texas Raclette

That February flash of Alpine weather in Dallas brought upon a desire to consume the regional fare. The first dish that came to mind was raclette with all the traditional fixings. Raclette, when capitalized, is the name of a semi-firm, slightly pungent cow’s milk cheese from Switzerland. Otherwise, raclette is a traditional dish of its melted former self piled on a plate and enjoyed with various accoutrements.

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