Kudos to illustrator John Jay Cabuay for the lovely, colorful and expressive portrait of María Alma González Pérez [Speaking to Children, June 2022]. It took my breath away.
Marti M. Burns, Bluebonnet EC | Bastrop
My mother, Evelyn Roffe, helped initiate the bilingual program in McAllen in 1937–38. She had a one-room schoolhouse. She taught all ages of Mexican farmworkers’ children.
Penny Haulman | Via Facebook
I am one of the foraging experts interviewed for The Grazing Craze [June 2022], and I want to correct a couple points in it for your readers.
I was quoted as referencing “wood clover,” but it should have said “wood sorrel.”
Also, the article states it is illegal to forage on public land, which is not
entirely accurate. Foraging in national parks and many state parks is generally not allowed, but those constitute a very small percentage of public land. There are vast areas of public land that are accessible to foraging legally. Check out my Wild Foraging North Texas page on Facebook.
Courtney Taylor, Grayson-Collin EC | Weston
I am a regular “customer” of local dewberry patches and neighborhood mulberry trees, so I can relate. I also wanted to point readers to the Useful Wild Plants of Texas Project, which has a wealth of information. Check it out at usefulwildplants.org.
David Todd, Fayette and San Bernard ECs | Austin
Our 1.2-acre lot has chile pequins growing wild and quite a few black persimmons (nothing like regular persimmons). I have devised a recipe for black persimmon jelly. It tastes like blackberry jelly.
Lamar Hankins, Pedernales EC | San Marcos
I saw your recipe for Beef and Green Bean Stir-Fry [June 2022], and that’s what was for dinner. As soon as I added the sauce mix—holy cow—I thought I was in a Chinese restaurant. It was simple and delicious, paired perfectly with white rice.
Paul Garcia, Medina EC | Castroville