Farm Bill 2007: A Citizen’s Guide
By Dan Imhoff Every five years, Congress revisits and passes a multi-billion-dollar, little-understood piece of legislation known as the Farm Bill. 2007 is one of
March 2009
Cold Treats for Endless Summers
By Jessica Maher; Photography by Carole Topalian With summer right around the bend, our minds wander to simpler times of swimming pools and flip-flops, as
Dai Due Dinners
By Jody Horton Dai Due dinners are prepared with only locally produced, seasonal ingredients—grown with sustainable agricultural methods and purchased from local farms. Learn more
At Last-Egg Creams, Gobstoppers, Soda Jerks
Brandon Hodge enjoys a cold Dr. Pepper just twice a month, in the old-fashioned belief that “soft drinks are meant to be a treat.” His
Prickly Pink Drink
Matt and Mark Seiler, the brothers behind Maine Root Root Beer, learned brewing at an impressionable age. The 37- and 40-year-old sibs, whose company, despite
Chocolate Meets Booze; Palates Rejoice
Twenty-five years ago, Lecia Duke graduated from architecture school and found herself unhappily employed at a large Nashville firm. “I wasn’t happy, but I wasn’t
Beans for Bats
Houston coffee baron Avi Katz describes his new Bat City Blend in terms usually used only by winemakers: “A meritage of our best dark roast
Bull and Boar
The terms “sustainable” and “comfort food” don’t always go hand in hand, but for Andrew Page, general manager of the new Del Valle eatery the
Greenling’s Local Box
Backyard gardens aren’t always easy to come by—and neither is time for tending crops. Enter the concept of the organic vegetable delivery service. Each week,
Close Quarters
By Amy Crowell During the severe Texas drought of the 1950s, my grandpa quit farming and went to work for the rural electric cooperative. His
Green Fling
By Bridget WeissPhotography by Jenna Noel Thirteen years old and flying solo for only the second time, I looked out the window as the plane
In Like a Lion
By Carol Ann Sayle Photography by Carol Ann Sayle Oh my, the pace of growing and harvesting vegetables quickens, and to complicate matters, it’s March, the
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