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
Edible Austin
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
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
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
The Eggman
By Andrea Abel Photography by Andy Sams The late afternoon sunlight casts a warm glow across the green pastures of Jeremiah Cunningham’s 90-acre Coyote Creek
Dewberry Hills Farm
By Elizabeth Winslow Photography by Jody Horton Jane Levan always said she’d leave Austin when the last goat left Brodie Lane. That day came in
Pastured Poultry: Vital Farms
By David Ansel Photography by Robert Kraft (self-potrait) and David Ansel (mobile chicken unit) “My guitar is under the bed, next to all the rifles,”
Bryce Gilmore
Photography by Jenna Noel It’s no secret that Austin has become a hotbed for mobile vendors: tacos, crêpes, wurst—even locally made funky clothing and accessories
Still Life with Garden
By Cara White Lowrimore Photography by Leigh Jackson Whether providing food for the needy or instructing a hundred energetic kids at vacation bible school, the
Trip to Bountiful
Last spring, Oriental medicine practitioner Dr. Paddy Tawada had a butternut-squash moment. This very much resembled a lightbulb moment, except the vision that lit up
Meat and Greet
On a recent damp Wednesday, under a gray sky and a forecast of plunging temperatures, “brisk” more aptly described the weather than the business at
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