now in season

November 2013

Rosewood3

Rosewood Community Market

By Claire CellaPhotography by Andy Sams Allen Rogers might not admit it yet, but his Rosewood Community Market is a valiant endeavor in preservation. Not

AustinBreakfastTacoBookCover

Cultural Fold: The Austin Breakfast Taco

By Les McGeheePhotography by Malanie Grizzel Hola, Joe’s Bakery, with your politeness, your cleanliness, your respect for the traditions that make our Austin lives rich.

Real Ale

By Layne Victoria LyncePhotography by Kelly Rucker It’s no secret that Austin-made brew is in the thick of a cultural revolution. In just a few

The Floreses

By Meredith BethunePhotography by Melanie Grizzel For Laura and Manuel Flores, perfecting the intricate balance between tangy citrus and sweetened milk for their Orange You

FreshChefs

Fresh Chefs Society

Getting teenagers who are transitioning out of the foster care system into the kitchen to cook with area chefs made sense to Shaleiah Fox and

Olive Oil Re-Examined

Imported olive oils are often subsidized and sometimes adulterated and mislabeled as “extra-virgin” because of a lack of standards enforcement. High-quality domestically produced olive oils

2013 Legislative Updates

Locally grown and artisanal foods and beverages were front and center on the minds of state legislators during the 83rd legislative session. Not only did

Eat Your Words

Learning a new language can seem like an insurmountable challenge, but the team at Cooking Up English shows that pairing new vocabulary with food can

Winter 2013 Notable Mentions

Luminations at the Wildflower Center; Tamales! Festival at Pearl; 2014 East Austin Urban Farm Tour CALLING ALL CHICKENS—FUNKY CHICKEN COOP TOUR 2014 Applications to host

Publisher’s Note

WE SUPPORT URBAN FARMS “Eating is an agricultural act.” —Wendell Berry, The Pleasures of Eating Every time we lift our fork we are supporting a

Bryce Gilmore

Barley Swine About: Barley Swine originates from humble beginnings: a farm-to-trailer food truck called Odd Duck that gained such a dedicated following, its chef was