now in season

June 30, 2016

The Seer

Filmmaker Laura Dunn has been reading and following Wendell Berry since she was in high school. Her new documentary, “The Seer,” is about Berry’s life

High Expectations

My name is Josephine Montminy, and I am a student in the Green Tech Academy program at Clint Small, Jr. Middle School. I started the program when

What We’re Drinking With Eggs

When it comes to pairing beverages with egg dishes, many find the task a bit daunting. Eggs wear many culinary hats—from bright and brunchy to

Texas Sparklers

Some Texas wineries are expanding their repertoires to include sparkling wines. These winery owners and winemakers see Texas sparklers as a way to distinguish themselves

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An Improved Process

When you think about local chicken, Dewberry Hills Farm might come to mind. And thanks to a recent expansion in their processing facility, their chicken

Self-Care With Essential Oils

The mountain scenery of the northern Italian Alps was superlative, but the hiking was strenuous. Then came more walking through ancient alleyways and world-class museums

Best Laid Plans

In his 1974 book “On Food,” celebrated American chef James Beard wrote, “I have had, in my time, memorable meals of scrambled eggs with fresh

Healing Inflammation

Inflammation. It’s a buzzword we keep hearing. From seasonal allergies to indigestion to autoimmune conditions—even cancer—inflammation in the body is often blamed as the culprit.

Circling the Wagons

Going through major life-disrupting events is, of course, an unavoidable part of the human condition. Illness, the death of a loved one, a natural disaster,

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

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Food as Medicine

The next time you fill a prescription, your doctor might send you to the farmers market or produce aisle rather than the pharmacy. Increasingly, physicians

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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