By Julie A. Lyssy

Photos courtesy of Dawn Skinner

During the last decade a groundswell effort has emerged to revive a simple concept – eat locally, seasonally and naturally. Sometimes called “farm to table” or “farm to fork,” this food philosophy focuses on providing our bodies pure foods which are natural, more nutritionally packed, non-genetically modified (GMO), non-pesticide availed and are known for better flavor.

Eagle Mountain Farmhouse Cheese, crafted by Dave Eagle and his family of artisanal cheesemakers in Lipan, TX, are among the food revivalists propelling this philosophy forward and making award-winning, great tasting cheese in the process.

Please find the rest of this article on page 74 of the digital issue