Country Lifestyles
The Modern Farmers — My Epicurean Farm, Slidell, Texas
By Jessica Crabtree
Five years ago Yseut Berlingeri and Betty Beard’s surroundings looked like that of a professional’s kitchen as both were former chefs. Yseut attended the Culinary Institute of America in New York and Betty attended Le Cordon Bleu in Dallas. Sharing a kitchen while working and opening together the Flower Mound Market Street location, the two blended, forming a friendship both in the kitchen and outside. “She [Betty] was like me, OCD and ran a very organized kitchen. We clicked right away,” Yseut shared. Jokingly, the two always conspired about owning their “own thing” one day. While Betty is a native Texan, born in Longview, Yseut was born and raised in Ponce, Puerto Rico, leaving for the United States at the age of 17.
With 22 years experience in AAA and 5-Diamond eating establishments, in 2014 Yseut grew tired, ready to walk away from the kitchen. Moving to Washington, D.C., to be with her husband Michael as he traveled for work, the former chef busied herself with consultant work for another chef. Wanting a business of some sort, Yseut gained knowledge on the retail side of things. That same year a cousin came calling, needing help with her hobby in Florida, an aquaponic farm that she started for educational purposes and to sell to chefs.
What came of it? Yseut fell in love and trained under her cousin for eight months, learning all aspects of what aquaponics is and from that experience drew up a business plan. “I knew I wanted to be a farmer. I loved it. I wrote my business plan and the next thing was a location,” Yseut said. Establishing a few principles up front, Yseut knew she did not want to grow lettuce, specifically only grow micro, petite and baby greens. The final must, Yseut knew exactly who she wanted to be her farm manager: her former kitchen assistant Betty.
To read more pick up a copy of the July 2018 NTFR issue. To subscribe call 940-872-5922.
(Photos by Jessica Crabtree)
By Dal Houston
I am terribly saddened by all the argumentative discourse that seems to be going on in today’s world. It seems as though it is no longer enough just to disagree on certain issues. We are expected to classify someone as an enemy if they do not always agree with us on all issues, lest we be considered weak.
To make things even worse, because those who disagree with you are now considered enemies, the sentiment seems to be that it is only fair and proper to destroy them, because they are the enemy, again with the fear of ridicule for being weak if we do not fight.
With all that said, and seemingly unrelated, I am a big John Wayne fan. From watching him dive into his role as a cowboy, to marveling at his time portraying a soldier or appreciating his acting gig as a sailor, there is seldom a week that goes by without me watching at least one
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Martha Crump
That old adage, “What you don’t know won’t hurt you.,” may have some basis in truth when applied to minor situations. However, when what you don’t know is presented in the form of a “Trojan Horse” and is what amounts to an incredible attempt to fleece American property rights, it becomes a different story altogether.
To put this unbelievable tale together, we need to step back to Joe Biden’s 2021 Executive Order which pledged commitment to help restore balance on public lands and waters, to create jobs, and to provide a path to align the management of America’s public lands and waters with our nation’s climate, conservation, and clean energy goals.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
By Lacey Vilhauer
Ingredients:
1 whole lemon, seeded and roughly chopped
2 cups sugar
2 pounds strawberries, hulled
Juice of 1 to 2 lemons
¼ cup water
Directions:
Place the chopped lemon and sugar in a food processor and pulse until combined. Transfer to a large bowl. Puree the strawberries in a food processor and add to the lemon mixture along with juice of one lemon and water. Taste and add more juice as desired.
To read more, pick up a copy of the April issue of NTFR magazine. To subscribe by mail, call 940-872-5922.
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