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Member of the Month

May 2016: Frankie's Fresh Foods



Husband and wife team Michael and Graciela Abbott started out as simple backyard gardeners looking for ways to grow substantially. “We started experimenting with aquaponics using goldfish (which add nitrates to the tank) and herbs,” said Graciela. “After mastering this on a small scale we decided to scale up.”

The business has expanded and now the couple owns and manages Frankie’s Fresh Foods, which sells sustainably-grown produce and cucumber pickles.

Like many new business owners, they had to strike out on their own, not armed with a lot of instructions. “Through many trials, we found a successful method to grow a variety of produce  using aquaponics,” said Graciela. “As new farmers, funding was a challenge. “We decided to grow organically using our own money, putting together our operation little by little as our budget would allow.”

They currently sell at local farmers markets (West 7th Farmers Market in Fort Worth and Keller Farmers Market in Keller) and will be expanding their growing space in the next year, thanks in part to a grant from the Texas Department of Agriculture. “We hope to be able to set up a Community Supported Agriculture (CSA) program and continue to expand our produce selection and sales area,” said Graciela.

Like an increasing number of growers and small businesses in Texas, the Abbotts were attracted to the GO TEXAN program and became members. “We thought GO TEXAN would be a good way to get exposure in our local area and beyond,” said Graciela. “We decided to join GO TEXAN to create a relationship with others that value products and services from their own state. People are glad to find out that our products are made in Texas with pride.”

For more information on Frankie’s Fresh Foods, visit their website and Instagram page.

June 2016: Hardcore Carnivore


Jess Pryles wasn’t born in Texas, but as that old saying goes, she got here as fast as she could. Hailing from Melbourne, Australia, Pryles first visited Texas eight years ago and fell in love with the Lone Star State and our world-famous barbecue. She kept returning year-after-year, until she finally made the move to Austin in early 2015.

It was her first bite of Texas barbecue — a bark-crusted beef rib — that started her love affair with Texas cuisine and was a driving force in her move to Austin. These days, Pryles is a respected authority on barbecue, meat and grilling, and she keeps busy publishing recipes and stories on her website.

Pryles’ debut food product is Hardcore Carnivore™: Black, an unusual, charcoal-based seasoning rub that’s custom-made in Houston. Featuring classic rub flavors of garlic, chili, onion and black pepper, the food-grade charcoal in the mix creates a vividly dark, striking exterior crust on steaks and meat.

Before the product was even fully finalized, Pryles knew she wanted to display the GO TEXAN mark on her creation.

“It’s a matter of pride, showing fellow Texans — and the rest of the world — that I’m darn proud to have created and produced Hardcore Carnivore locally, right here in Texas,” Pryles said. Find her products on her website and try out her recipe in the June issue of the Go Local. GO TEXAN. e-zine.

July 2016: Texas Tito's


August 2016: Dirrty Swamp


September 2016:


October 2016:


November 2016:


December 2016:


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