Summer 2026

A grazing board photographed from above, with a wheel of brie at the center topped with blueberries and walnuts, ringed by folded prosciutto, sliced salami, manchego, wine-infused cheese, blueberry chèvre, cherries, strawberries, grapes, green olives, purple carrots and dried apricots.

Summer 2026

TCU Alumna Jennifer Ellis Murray Runs a Grazing Board Business in Barcelona

The fifth-grade teacher turned grazing-board entrepreneur walks through her process, including a TCU-themed board built for Horned Frogs.

Campus News: Alma Matters | Topics: Infographic

Three TCU students carry plates of food through Gutierrez Hall's sunlit dining commons.

Summer 2026

From the Chancellor: Daniel W. Pullin on Food, Community and Belonging at TCU

From a pitmaster to a vegan chef to a wheat historian, Chancellor Pullin introduces a Summer 2026 issue about the people who nourish others.

Letters | Topics: Chancellor's Message

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.

Features | Topics: Alumni

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.

Features | Topics: Alumni

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.

Features | Topics: Louise Dilworth Davis College of Science & Engineering

AI-generated illustrations of three dishes: a slice of toast spread with mashed green avocado and topped with sliced red tomatoes and small green leaves; a glass jar of a creamy oat mixture topped with whole blueberries and quartered strawberries; and a white bowl of white rice topped with strips of glazed brown meat coated in sesame seeds, alongside broccoli florets, red bell pepper and snap peas.

Summer 2026

New IDLmeals App Makes Easy Meal Prep Accessible for College Students

Built by TCU students and faculty, the app offers 100-plus easy, affordable recipes designed for college life.

Research + Discovery | Topics: Feature

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.

Features | Topics: AddRan College of Liberal Arts,Alumni

A 1937 painting by American artist Florence E. McClung titled “Squaw Creek Valley,” depicting a sweeping rural landscape. In the foreground, golden wheat shocks (bundled sheaves) are arranged in rows across a harvested field, framed by a barbed wire fence with weathered wooden posts. The middle ground shows a patchwork of cultivated fields in greens, browns, and ochres, with small farmsteads — white houses with red barns and windmills — nestled among winding pale roads. The composition recedes into rolling hills with more fields and scattered trees, leading to a hazy blue-gray horizon under a cloudy sky. The style is characteristic of American Regionalist painting from the 1930s, with stylized, slightly flattened forms and a strong sense of agricultural rhythm and pattern.

Summer 2026

How Wheat Made Bob Wills, Pappy O’Daniel and the Kimbell Art Museum Possible

Cattle and cotton dominate Texas myth, but TCU historian Rebecca Sharpless recovers the forgotten role wheat played in shaping North Texas.

Research + Discovery | Topics: Feature

A herd of pale Brahman cattle with yellow ear tags stands in a dry grass field at golden hour.

Summer 2026

Land of the Skinny Cow: Inside Cuba’s Centuries-Long Beef Crisis

TCU historian Bonnie Lucero’s new book follows beef through decades of Cuban politics, from cartel control to revolutionary land reform.

Research + Discovery | Topics: AddRan College of Liberal Arts,Feature

Lori Borchers, TCU nursing scholar, holds folded purple scrubs topped with packaged snacks including trail mix, beef jerky and tuna.

Summer 2026

TCU Nursing Professor Lori Borchers on Frog Supply, Food Insecurity and Community Cafes

“You can’t take care of your mental health if you’re not fed.” TCU’s Lori Borchers on food insecurity, dignity and pay-what-you-can cafes.

Research + Discovery | Topics: Harris College of Nursing & Health Sciences,Q&A

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Summer 2026

TCU Alumna Jennifer Ellis Murray Runs a Grazing Board Business in Barcelona

From the Chancellor: Daniel W. Pullin on Food, Community and Belonging at TCU

Comfort Food Favorites

TCU Alumni Cookbooks and Food Writing to Savor

Sustaining Our Food Supply

New IDLmeals App Makes Easy Meal Prep Accessible for College Students

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

How Wheat Made Bob Wills, Pappy O’Daniel and the Kimbell Art Museum Possible

Land of the Skinny Cow: Inside Cuba’s Centuries-Long Beef Crisis

TCU Nursing Professor Lori Borchers on Frog Supply, Food Insecurity and Community Cafes

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