now in season

Edible Austin

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Such a Peach

By Ida H. McGarityPhotography by Jody Horton If you haven’t had the pleasure of sinking your teeth into a juicy peach right off the tree,

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Raising the HausBar

By Spike GillespiePhotography by Jody Horton Dorsey Barger stands amid her recently acquired flock of 200 chickens and describes how the girls greet her each

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Vanishing Act

By Valerie Broussard Photography by Shaun Jones and Carrie Kenny  Heritage foods—the plants and animals that once sustained our ancestors before the food supply became

What’s on the Table

By Elizabeth WinslowPhotography by Jody Horton A family sits down to a dinner of fresh, locally grown greens and vegetables and grassfed, pastured meats—a simple

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Born To Be Wild

By Helen CordesPhotography by Ralph Mitchell On a sunny March day, the lush tableau at Wild Type Ranch near Cameron, Texas, is absolutely resplendent. Spring

Why Local

By Helen Cordes Introducing a new feature in Edible Austin reporting on relevant facts and figures to help inform our conversations on why supporting local,

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Antonelli’s Cheese Shop

By Jardine LibairePhotography by Jenna Noel “In an MBA program, you’re basically supposed to build a business model,” says John Antonelli. “Why not try to

Great Things in Store

South Lamar Storage and Wine Cellar is easy enough to drive right past, in spite of its bright orange, green and blue sign and significant

Back to Sass

Embracing the many aspects of living with a local focus is unquestionably a good thing—scouting farmers markets for fresh produce, learning to make yogurt, cheese,

The Fertile Floor

Photography by Spike Gillespie  Out on the edge of Wimberley, Gary Weeks & Company has perfected the winning formula for turning out stunning, handcrafted furniture.

Retro Bizzaro

Photography by Aimee Wenske Young husband-and-wife pastry chefs Amanda and Mike Joyner were inspired to start their company, Retro Bizzaro, after watching the iconic Anthony

Publisher’s Note

This summer marks the anniversary of our third year of publishing Edible Austin. Three years doesn’t seem like such a very long time, but it