Features Archives - TCU Magazine

Collage of six diagonal panels showing close-ups of various dishes, including stews in bowls and pots, a sandwich with pickle and sauce, a cheese-topped dish, a chocolate frosted cake, and a layered cake topped with berries.

Summer 2026

Comfort Food Favorites

Five TCU alumni in the food world — chefs, authors and bloggers — share the comfort dishes they crave most and the stories behind them.

Illustration of a bright, airy kitchen with white subway tile walls, gray cabinets, a farmhouse sink and a vintage stove. Open wooden shelves hold cookbooks, ceramic dishes, a French press, wine glasses, utensils and potted herbs, with a striped tea towel draped over the oven door and a patterned round rug on the floor.

Summer 2026

TCU Alumni Cookbooks and Food Writing to Savor

Eleven TCU alumni food writers cover Fort Worth classics, French pastry, Indian cuisine, vegan Mexican and the science of taste.

Aerial view of a solar panel array on the left meeting rows of garden crops on the right, with a person tending plants in the cultivated soil between the panels and a wooden fence.

Summer 2026

Sustaining Our Food Supply

From drought-stricken ranches to solar-shaded crops, TCU faculty and alumni rethink how we grow, save and share food in a hotter world.

Jason Wyrick stands among rows of citrus trees in an orchard, wearing a navy short-sleeve button-up shirt, with golden late-day sunlight filtering through the leaves behind him.

Summer 2026

Jason Wyrick Lost 100 Pounds, Reversed Diabetes and Launched a Vegan Food Business

The TCU alum’s company, The Vegan Taste, may be the longest-running vegan meal delivery service in the U.S.

Two elephants touch trunks at sunset in southern Africa, with a soft pink and purple twilight sky reflecting over a calm waterway in the background.

Spring 2026

Africa’s Allure

Traveling Frogs forge bonds with one another and an Africa balancing conservation and modernization.

Black and white close-up of three pairs of hands clasped together over a slatted outdoor table, showing elderly hands with a cross ring and another pair of hands wearing a smartwatch and floral-patterned sleeve, conveying comfort and connection across generations.

Spring 2026

Advancing Elder Care

TCU research offers hope for new treatments and improved care for dementia, Parkinson’s patients.

Aerial drone view of a lone figure standing in the vast, barren expanse of flood-damaged Louise Hays Park in Kerrville, Texas. The person casts a long shadow across the gray, debris-strewn ground. A small pool of murky water and sparse patches of vegetation are visible at the upper left.

Spring 2026

Relief Fund Raises More Than $100 Million to Help Kerrville Area Recover From July 4 Floods

TCU alumnus Austin Dickson has led flood relief for Kerrville and the Texas Hill Country since July 4 floods killed more than 130 people.

Endeavors 2026

From the Provost: R1 Research Excellence & Student-Centered Discovery

TCU Provost Floyd Wormley outlines bold investments in doctoral programs, AI infrastructure and community partnerships as the university accelerates toward Carnegie R1 classification.

In a Collin County courtroom, judges Jennifer Edgeworth and Lance Baxter stand in the foreground wearing black robes. Behind them are four team members in business attire, from left: Michelle Garcia, Kailey Gillman, Janessa Reid and Rogan McDaniel. Edgeworth and Baxter co-founded the Collin County Adult Mental Health Court and are TCU-educated judges.

Spring 2026

TCU Alumni Judges Transform Lives Through Award-Winning Mental Health Court

At a conference table instead of a bench, two Texas judges help people erase criminal charges through treatment and second chances.

Kim Drenner, TCU alumna and head of environmental impact for Patagonia, sits barefoot on driftwood at a beach during golden hour, wearing a Patagonia sweater and jeans, with her hair blowing in the wind as she gazes thoughtfully toward the ocean. A wooden pier extends into the water in the background.

Spring 2026

Sustainable Sportswear: How TCU Grad Kim Drenner Enforces Patagonia’s Environmental Standards

Kim Drenner leads Patagonia’s environmental impact work, driving supply chain decarbonization and pushing the industry toward net zero.

Features

Comfort Food Favorites

TCU Alumni Cookbooks and Food Writing to Savor

Sustaining Our Food Supply

Jason Wyrick Lost 100 Pounds, Reversed Diabetes and Launched a Vegan Food Business

Africa’s Allure

Advancing Elder Care

Relief Fund Raises More Than $100 Million to Help Kerrville Area Recover From July 4 Floods

From the Provost: R1 Research Excellence & Student-Centered Discovery

TCU Alumni Judges Transform Lives Through Award-Winning Mental Health Court

Sustainable Sportswear: How TCU Grad Kim Drenner Enforces Patagonia’s Environmental Standards

Current Issue: Summer 2026