Food

DIY Dog Food

by Claudia Alarcon • Photography by Alison Narro If the title of this article got your attention, we probably have a few things in common: Our dogs are part of our families; we’ll do just ...

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A Growing Market

Many people don’t know that Austin’s beloved Barton Springs was once home to a three-story, spring-and-dam-powered gristmill that processed locally grown grain. Although William (“Uncle ...

The State of Austin Food

by Steve Wilson Austin sports an impressive 6,000 restaurants, 1,000 food trailers and seemingly countless raves from adoring foodies. But on the flipside of this culinary scene, the numbers ...

The Perfect Chapati

by Devyani Borade We’re gathered around the dinner table—three generations of women standing over steaming bowls of chicken curry and fluffy rice, vegetables and dals and tiny pots ...

“E” is for Egg

by Lisa Joy Solomonillustration by Hillary Weber-Gale In her beautiful and brave memoir, “I Dreamed of Africa,” Kuki Gallmann—born and raised near Venice, Italy—recounts the ...

By Kristi Willis Creating personal cookbooks is an age-old tradition that used to require not only publishing prowess but hour upon hour of labor spent compiling and formatting recipes. But thanks ...

Diversity in the Marketplace

By Kristi Willis Eureka! You’ve unearthed something at the farm stand that you haven’t seen before—maybe it’s sweet potato greens, kohlrabi, opo squash or an exotic melon. ...

School Lunch-Beyond the Budget

By Elizabeth WinslowPhotography by Andy Sams Created in 1946, the National School Lunch Act was conceived as an ingenious way to make use of agricultural surplus, keep crop prices steady and ...

Forging Food Democracy

By Mark Winne It is not only our duty to make the right known, but to make it prevalent. —Edmund Burke General Charles de Gaulle once said, “Politics are too serious a matter to be ...

Full Circle

By Stephen J. Lyons Illustration by Matt Lynaugh When my grandfather passed away, I told my mother I wanted just one treasure from my grandparents’ estate: the Toas-Tite sandwich ...