now in season

Edible Austin

bowl-of-cheese

Handiwork: Mozzarella

Story and Photography by Lisa Fain I’ve been making queso blanco for quite a while. It’s a cheese that requires nothing more than a dash

Dyeing for a Flock

Story and Photography By Carol Ann Sayle My association with chickens began as a child in the ’50s. Two years in a row, my bro,

Lara-first-place

And the Winner Is…

By David AlanPhotography by Dustin Meyer Most serious drinkers have probably sipped a Pisco Sour, Flip or Ramos Gin Fizz during their tipsy travels. But

chicket-foot

The Chicken Whisperer

Story and Photos By Ella Poliakoff I’ve had chickens for almost three years now. We got our first two chicks—Lila and Velma, named for my

From Gate to Plate-Making Meat

By Erin FlynnPhotography by Bill Albrecht   My stomach lurches whenever we pull behind a meat-processing plant, because this is where we abandon our livestock

Ask the Permie Pro

By Dick Pierce Dear Permie Pro, Q: Now that it’s spring, we’re cleaning up our yard. We have a lot of leaves, and we’d like

Seasonal-Plate

Fabi+Rosi

Photography by Jody Horton Fabi + Rosi Chef Wolfgang Murber’s Chèvre Tart with Wateroak Farms (Bryan) goat cheese and Soncrest Egg Co. free-range eggs (Gonzales). Topped

Angel-Valley

Part Two: Saving Our Soil

By Jeremy WaltherPhotography by Jenny Stufflebeam Editor’s note: In Part I of Saving our Soil, Jeremy Walther introduced us to an unsung, oft-overlooked hero: the

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The Incredible Edible

By Elizabeth WinslowPhotography by Jody Horton A universal symbol of life, fertility and rebirth, the egg indeed represents abundant possibility. I only had to try

Inwood Estates

By Terry Thompson-AndersonPhotography by Dustin Meyer Dan Gatlin and his wife, Rose Mary, built the Inwood Estates Vineyards winery and tasting room in Dallas in

Picking-olives

Texas’s New Boom

By Terry Thompson-Anderson Photography by Marla Camp The olive tree has been firmly rooted in Mediterranean culture since the early days of civilization. The Greeks