So I hope you will enjoy some perspectives on "thinking little" we have in this issue of Edible Austin. David Ansel writes about the downsizing of restaurants in our booming food cart culture. Jeremy Walther demystifies the microbiology of nurturing our soil to grow more productive and healthful gardens. Robin Chotzinoff introduces us to Broken Arrow Ranch’s back-to-basics field-harvested wild game. Marshall Wright opens his lens for us for a new feature called Back of the House featuring James Holmes’s elemental cooking behind the line at Olivia. Lucinda Hutson illuminates our journey paying homage to our loved ones in her Dia de los Muertos column. Soll Sussman catches Diana Kennedy at the farmers market lamenting that we’re still using plastic bags even though we should know better by now. And new columnist Lisa Fain takes us on a guided tour of making bratwurst from scratch. Her column Handiwork will be a seasonal DIY of cooking adventures.
Cover: Mussels simmer in a bath of Lone Star beer at Olivia.
Photograph by Marshall Wright.
Diana shops our farmers markets and speaks her mind.
Austin's booming cart culture has historic roots for entree into the restaurant market.
Kitchen Pride Mushrooms.
The French connection.
Restoring our soil creates a sustainable, natural food factory.
Glimpses behind the line at Olivia.
Take a guided tour through Austin's burgeoning wine bar scene.
On the town.
Alamo Drafthouse's Slacker Sandwich.
Early fall is for the birds.
There’s a fungus among us.
Hunting the elusive morel.
Gardening tips for the season.
Lisa Fain makes October brats.
Champurrado to die for.
Cleofas Ramírez Celestino at Mexic-Arte Museum.