New Keg on the Block
Because of Austin’s extra-sultry climate, master roaster Mike McKim of Cuvée Coffee has always known that if coffeehouses want to keep the lights on during the
July 2013
Local Made Easy
Photography Courtesy of Coterie Market In French, coterie means a gathering of like-minded people, and it’s fitting that a home-delivery business offering wares from local
Double Trouble
Roasted-to-order Brazilian coffee and strong Belgian-style ale may appear to fall at opposite ends of the craft-beverage spectrum, but master roaster Joel Shuler, owner of
Resettling America
Thirty-six years ago, Wendell Berry published The Unsettling of America: Culture and Agriculture—exposing the cultural and ecological ravages of industrial agriculture and calling for a
Summer 2013 Notable Mentions
NATURE NIGHTS AT THE WILDFLOWER CENTER For nature lovers who want to make the most of these long summer days, the Lady Bird Johnson Wildflower
Publisher’s Note
With so much to celebrate, it’s entirely appropriate that this is our Beverage Issue and toasting is in order. First, a toast to our newest
Please
Devon Dikeou. PLEASE SIX (BOUQUET DE PIVOINES), 2011 Ongoing. C-Print of a Hand-Blown Glass Vase and Fresh Flowers Arranged to Replicate One of the 16
Cantina la Lucinda
By Lucinda HutsonPhotography by John Pozdro as appears in ¡Viva Tequila! My affinity for tequila seems to be a natural one, a legacy from growing
Homemade Root Beer
By Kate PaynePhotography by Jo Ann Santangelo I grew up in the Southwest, and as much as I thought I wasn’t a creature of my
Baking Smiles
By Fiona ParkesPhotography by Jote Khalsa I love spending time in the kitchen. If I’m not working on homework or outside playing, you’ll probably find
Outdoor Pharmacy
By Laura McKissack Long before modern chemistry, man relied on plants to heal, protect and manipulate the body. Many medicinal herbs grow very well in
Texas Terroir
By Russell Kane and Terry Thompson-Anderson During the 2013 Hill Country Wine and Music Festival in Fredericksburg, author and Chef Terry Thompson-Anderson and wine writer Russell Kane collaborated
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