Nice piece by the equally nice Kim Pierce in today's Dallas Morning News, tasking Claudine Martyn of Slow Food Dallas to cook up a meal using only local and seasonal ingredients.Good looking dishes, but the concept hardly seems a challenge.What I would really love to see is that same article, but written in January. Maybe a change of venue, too: dining on local, seasonal produce (no preserves) in January somewhere in the middle of Iowa; creating a mixed greens salad picked from nearby farms i
