His smoker is hitched behind his truck, and he takes it home every evening when he closes up his stand just east of the Interstate. The work space in the stand he had built and then mounted on a homemade trailer is tight—submarine galley tight. “It so small, I just about reached the point where I can’t add anything else to the menu,” he said. He prepares an order when it’s ordered and not before. “I make real food, not fast food,” he tells customers who get impatient.
We would be remiss if we didn’t mention Edd’s potato salad. It’s way more than just good. “I can’t take credit for that,” Fleming said. “My mom makes the potato salad, and I’m not quite sure everything she puts in it.” Oh well, even the closest of families have a few secrets.
In Texoma recently, a baker’s dozen of serious barbecue students spent a Saturday afternoon looking for something good to eat. What follows are the notes from the road, a consolidation of their opinions, as they went looking for barbecue, looking for meat, and finding Texoma’s Favorite BBQ Joints, Shacks & Stands.
“Excitement and ignorance” can get you halfway through any project. Most projects, events, or relationships begin with great enthusiasm and anticipation, but about halfway through, the excitement has to turn into determination and commitment, and ignorance has to turn to strategy, planning, and knowledge if the thing is to succeed.
It’s obvious that his office was designed to create ease and efficiency, from friendly staff to child-sized furnishings. There’s a flat screen television, X-Box, and a bubble wall as mesmerizing as any aquarium. In the large exam room used for simple treatments, walls showcase brightly painted murals with colors so vivid, it’s like turning the pages of a picture book. “We provide an open bay with multiple chairs for teeth cleaning and exams because children like being with other children.
Before Howe, Morf, who is a St. Louis native, worked in or owned restaurants in California, Oregon, and Wyoming— the inspiration for his current venture’s name. Skilled in more than cooking, he also did the carpentry work that transformed the building on Haning Street into a restaurant.
One of the things that set Texoma Living! apart is the inclusion in each issue of a long-form profile, usually three thousand words or more, on someone who brings something special to our community. From the beginning, the goal was to offer the reader something more than a superficial glance at the subject. We wanted the reader to finish the story and say, “I never knew that.” This is a very short retrospective of some of those stories.
Probably no other part of your magazine is as enjoyable as the food articles. Those big, colorful pictures are every bit as good as what you will see in Gourmet or Bon Appetit magazines.
Your story about Cliff Prescott’s luxury towel business was pure inspiration! I have been an inventor of sorts for years and seeing what Prescott has done has me motivated again.
Texoma Living! Magazine does more for the local arts community than just about anyone. It was with great anticipation that I opened the March-April Art Issue and discovered the five new artists selected for the main story.