Chicken & Rice
by Mary Bryce • Illustration by Bambi Edlund No one told me how much of life is just saying goodbye. Because I was on a
Edible Austin
Fermenting
by Marilyn McCray, Octane Press Before the advent of modern-day canning, food was preserved by the process of fermentation. The simplest type of fermentation with
Standing the Taste of Time
by Terry Thompson-Anderson and Russell Kane • Photography by Knoxy Fall Creek Vineyards is celebrating the 35th anniversary of making its first wines, and although the
Jack Allen’s Kitchen
On Saturday mornings, you’ll find me at the farmers market. Actually, I go to a few of them throughout town. Most open at 9 a.m.,
The Circle, Delicious and Unbroken
by Les McGehee • Photography by Dustin Meyer The multisensory siren song calls like a spinning Julie Andrews on a nearby Alp. You are defenseless,
Rice in Texas
by MM Pack For much of the world’s population, especially in Asia, rice is the most widely eaten staple food. Forty percent of humans—mostly in
Turning a New Leaf
by Elizabeth Winslow • Photography by Thomas Winslow What would you do if you found yourself suddenly uprooted from everyone and everything you know, far
Assured Sharp
by Claire Cella • Photography by Melanie Grizzel Strolling through the Texas Farmers Market at Mueller, I hear it: the gentle, unbroken purr marked by
Barbacoa
by Meredith Bethune If you order barbacoa in in most parts of Texas, you’ll most likely end up with savory, slow-roasted beef—usually served on, or
44 Farms
by Layne Victoria Lynch • Photography by Andy Sams When Bob McClaren, current owner and CEO of 44 Farms, reorganized and revived his family’s fertile
John and Kendall Antonelli
by Kristi Willis • Photography by Kate LeSueur As the owners of Antonelli’s Cheese Shop prepared to ring in the New Year in 2013, there
On Being a Chef Activist
by Dan Barber The idea of chef as activist is a relatively new one. It was the nouvelle cuisine chefs of the 1960s who, breaking
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