 Food & Restaurants | The urban farm uses hydroponics to grow microgreens and commits to job-creation for adults with developmental and intellectual disabilities. |
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 | Marshall Brewing Co.'s barrel-aged Big Jamoke |
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 | What’s the difference between microgreens and sprouts? Welcome to microgreens 101, where we cover everything from nutrition to cosmetics (yes, cosmetics). |
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 | Learning how to use microgreens in cooking doesn’t have to be hard; we break down health benefits, flavors and pairing suggestions. |
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 | Home-grown microgreens require just a few supplies and can be ready for harvest in as few as 14 days after planting. |
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 | This bright, tangy chimichurri recipe with edible flower petals is a great topping for lamb, wild game and buffalo. |
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 | A spicy microgreen salad from Wyoming chef Clark Myers is enhanced with beets, pears and pistachios. |
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 | Microgreens provide a spicy crunch for this beef dumpling recipe from chef Clark Myers. |
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 | Wyoming chef Clark Myers uses fresh microgreens to add color, flavor and nutrition to dishes. |
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 | From seed to sprouting, explore Vertical Harvest, the innovative greenhouse serving the greater Jackson, Wyoming, region with vibrant hydro… |
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| Marshall Brewing Co.'s barrel-aged Big Jamoke |
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The annual Jenks America Food Truck Festival will return to downtown Jenks May 1, with many of the region’s top mobile food emporiums offering a wide range of tasty treats. |
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 | These easy-to-prepare dishes are perfect for a leisurely spring supper. |
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 | The proposed concepts range from Venezuelan street food to new twists on breakfast. |
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 | The patio features seating for around 120 and a bar, fire pits, heated seating and two oak trees that were transplanted to the patio last March. |
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 | Marshall Brewing Co. is opening a temporary taproom in its production facility while recovering from a fire next door in February. |
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 | The newest incarnation of In the Raw has a special vibe — as well as special menus — that are all its own. |
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 | Wow your dinner guests with this dramatic, yet easy to eat stuffed artichoke dish. |
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 | Send all information to james.watts@tulsaworld.com. Please include the words “Mother’s Day Events” in the subject line. |
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 | News from the restaurant scene in Tulsa. |
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