People

The Power of Ten

In 2006, Michael Pollan published “The Omnivore’s Dilemma: A Natural History of Four Meals.” It was a groundbreaking book that tackled the idea of rethinking the modern food system, and it ...

Talking with Hank Shaw

Hank Shaw is a self-professed omnivore who says he’s solved his own Pollan-esian dilemma. As a wild-foods advocate, he forages, gardens, fishes and hunts—prepares and eats it all—and then ...

What do you do after completing a one-woman goodwill running tour across America for nine months? Move to Austin sight unseen, of course, and start delivering homemade soup and energy balls on a bike ...

Painter of Cakes

Danaë Smale is a palette knife- and paintbrush-wielding abstract painter who happens to use buttercream as her medium and sponge cake as her canvas. “My customers are often bohemian brides and ...

Broth Range of Ingredients

When stocking up on ingredients for her Simmering Soup Co., Ruthann Royal buys vegetables, a little meat, and bones…lots and lots of bones. That’s because her chicken and beef bone broths have a ...

Chocolate Unplugged

When Christina (“Weena”) Hedrick set out to start a raw-chocolate company, she nearly named it “Weena’s Good for You Goodies,” but soon nixed the idea. “Some people don’t think ...

Team Texas Tempeh

“I became a vegetarian—for the first time—when I was still in high school,” admits Beth Taylor, slightly abashed. “In speech class, we were all instructed to take a side ...

Cut and dried

It’s a beautiful Sunday morning at the Texas Farmers Market at Mueller in East Austin, and among the stands of mounded fresh fruits and vegetables on display, a stand called “ATX Homemade ...

Health Bar on a Mission

While traveling around Southeast Asia in 2007, Joey Grassia was shocked and unsettled by the hunger and poverty he encountered. “I saw a lot of children living in makeshift homes that they ...

Oh Kimchi

By Shelly SealePhotography by Allison Narro As a Korean-American woman who makes kimchi for a living, Abigail Lunde admits that the fermented Korean side dish made with a variety of vegetables and ...