Heading out of Austin on Highway 71, the road curves through Lakeway, then winds along Lake Travis—climbing deep into Texas Hill Country terrain. And just as the strip malls and supermarkets ...
Read more: Hive Mentality
by Les McGehee • Photography by Melanie Grizzel
"Today’s mighty oak is just yesterday’s nut that held its ground." —David Icke
Acres-deep into the knotted groves of legacy ...
Read more: Holding Ground
Sprawling oak trees dot the landscape on the road to Belle Vie Farm and Kitchen, a family farm northeast of Elgin. On this 40-acre plot of land, husband-and-wife team Aubrey and Perrine Noelke busy ...
Read more: Belle Vie Farm
Raw, pure comb honey (which includes portions of edible comb) is both delicious and gorgeous to look at, and Chef James Zoller of TRACE is excited to add it to his menu. Taking into account both the ...
Read more: Two Hives Honey
The Cho’Sen One
What’s the best beer to pair with sushi? The one that knows when to stay the heck out of the way. That’s what brewmaster (and sushi lover) Steve McCarthy was going ...
Read more: The Cho’Sen One
My name is Julien, and I’m a fifth-grader at Pease Elementary. I recently interviewed our principal, Mr. Matthew Nelson, because I wanted to know if we were doing anything “green” ...
Read more: Green Pease
by Russ Kane
In 1850, the man behind the original New Braunfels Brewing Company, Julius Rennert, brewed his first beer—generating a following that lasted beyond the 1919 enactment of ...
Read more: Culture Collision
Steve Wilson
Why merely raise a glass to Texas when you can put Texas directly in your glass? Salud! Bitters lets you do just that with its new line of drink enhancers made from the plants, roots ...
Read more: The Bitter Beginning
by Steve Wilson
Even a business focused on preserving can welcome change. After five years of sharing her garage, living space and car with endless jars of jam and the equipment that helped make ...
Read more: Spreading the Love