Spring 2011

EdibleAustin17Bee Local

Now’s the time to order your bees, especially if you have fruit trees that will be blooming soon. Hives can be hosted in school gardens, church gardens, community gardens and, of course, in your own backyard (or your neighbor’s). Local urban farmers are already hip to this. In fact, I'll go as far as saying that it’s the new food trend in Austin. Honey with your home-grown vegetables and eggs?

Be sure to read Marla's publishers note below to read more about her new entry into the world of beekeeping.

ABOUT THE COVER The knife featured on the cover of the Spring issue was originally passed down to Uchi/Uchiko chef/owner Tyson Cole by his mentor Takehiko "Smokey" Fuse, chef/owner of Musashino, some 30 years ago. Originally, Cole's main knife, it has been passed down from sushi chef to sushi chef throughout Cole's career and now serves as the Snapper filet knife for the sushi chef's at Uchiko. Note the knotch in the heel of the blade where repeated breaking of snapper and salmon backbones has knicked away the blade overtime. Photograph by Marshall Wright. 


Publishers Note


Notable Edibles

Local Baby, Whole Foods Market Motivational Meal, East Side Pies.


Marketplace

The Bountiful Sprout.


Cooks at Home

Terry Wilson.


Farmers Diary

Fredericksburg Grassfed Beef

One family works hard to sustain their Hill Country ranching tradition.


Edible Corrections

Yard labor.


Edible Destination

Montesino Farm

Experience the pleasures of farm life without the toil.


Edible Brew

Black Star Rising

How free beer led to buiding a cooperative community.


Edible Agronomics

Exploring diversity in the marketplace.


Edible Cuisines

Japan’s Gift

Exploring the ethos and clarity of intent in Japanese cuisine.


Vegetable Literacy

Deborah Madison on sorrel and rhubarb.


Cooking Fresh

Spring Fling

Enjoy the bountiful spring harvest with a menu conceived to celebrate the season.


Edible Gardens

An interview with John Dromgoole.


Edible Endeavors

Lone Star Foodservice

Focus on natural meats and custom dry aging sets this family-owned meat seller apart.


What I Eat and Why

Sunday pizza supper with Paula and Paul.


People

Ferra Coffee’s Susan Jaime.


Tipsy Texan

Absinthe.


La Casita de Buen Sabor

Danish smørrebrød.


Behind the Vines

Perissos Vineyard and Winery.  


Department of Organic Youth

Confessions of a wannabe locavore.


Back of the House

Uchiko.


Root Causes

Reaching great heights.


Seasonal Muse

Of tomatoes and time.


Eat Wild

Preserving the harvest—jams and jellies.


Art de Terroir

New Art in Austin: 15 to Watch.