FOND Leader 2019 January


By Robin ChotzinoffPhotography by Marc Brown When Owen Egerton “cooks,” it’s usually something like cheese, bread and olives retrieved from the pantry and placed within reach. ...
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By Robin ChotzinoffPhotography by Marc Brown For Graham Reynolds, something is always under construction, being deconstructed, simmering or being served. It happens on paper, in his recording ...
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By Robin ChotzinoffPhotography by Marc Brown University of Texas journalism professor Robert Jensen deals in big political themes: gender and race inequality, American imperialism, white male ...
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By Robin ChotzinoffPhotography by Marc Brown Mason and Mylie Arnold were introduced the old fashioned way: by a friend who thought they might enjoy each other’s company. Both had found ...
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Interview By Soll Sussman Diana Kennedy’s latest book, Oaxaca al Gusto, is an intensive exploration of the fascinating southern Mexican state that she first visited more than 45 years ago. ...
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By Robin Chotzinoff Photography by Marc Brown The cucumber salad Lauren Lane’s family makes was traditionally served at her grandmother’s Thanksgivings. “It was refreshing, ...
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By Roberto OntiverosPhotography by Duane Osborn For author Sarah Bird, food is as much a matter of time as it is taste. “I may not be good, but I am fast fast fast in the kitchen; I can sling ...
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By Roberto OntiverosPhotography by Marc Brown When cooking for her husband, Lance, and daughters, Lily and iolana, Austin-based folk musician Sara Hickman loves to make a welcoming platter of ...
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