Here Comes the (All Organic) Bride
After running the Barr Mansion Artisan Ballroom for more than 20 years, Melanie McAfee had catered a lot of meals and staged a lot of
Edible Austin
Tradition
The St. Elias Mediterranean Festival, Austin’s oldest food-based celebration, turns 75 this fall—young compared to the families who organized it. “Austin had a large concentration
A New Daily Grind
As the man behind the World’s Best Eggs, Jeremiah Cunningham understands the unending search for excellence in all things poultry. Less than a year after
Leaning Toward Local
Matthew and Rachel Buchanan’s The Leaning Pear Café & Eatery in Wimberley is pear-centric—walls painted the many russet shades of pear flesh, two fruit-bearing trees
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
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
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