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| - Noting the abundance of squash, tomatoes, melons, beans, cheese, and meat coming from local suppliers these days, Jon Bonnell reckons, ???Now a 100-mile dinner wouldn???t be a stretch.??? In practice, though, the local larder relies on all of Texas: citrus from South Texas, seafood from the Gulf Coast, olive oil from groves near Victoria, and game meat (boar, several types of venison, and antelope
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