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
Edible Austin
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
Dan Barber
by Elizabeth Winslow • Photography by Susie Cushner Chef and visionary Dan Barber might be forgiven for presuming to know a thing or two about
A Little Plot for Learning
The farm plot may be micro—spanning just one-fifth of an acre—but that doesn’t mean the vision of the people behind the UT Micro Farm is
Dai Due Gets Physical
,p>Eight years may seem like a rather long time to take to open a restaurant, but Dai Due isn’t your ordinary establishment. In fact, when
Ferment your foods!
The very first Austin Fermentation Festival is scheduled to take place from 11 a.m. to 4 p.m. on Saturday, November 15 at Le Cordon Bleu’s
Austin’s 130-Year Love Affair
If you need proof that Austin has a sweet tooth, look no further than Lammes Candies. The local confection institution will celebrate its 130th birthday
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