Hors D’Oeuvre of the Season
This fall, the Austin Museum of Art (AMOA) showcases a significant selection of 20th-century masters, but it’s also issued an open invitation to Austin children—to
People
Here Comes the (All Organic) Bride
After running the Barr Mansion Artisan Ballroom for more than 20 years, Melanie McAfee had catered a lot of meals and staged a lot of
A New Daily Grind
As the man behind the World’s Best Eggs, Jeremiah Cunningham understands the unending search for excellence in all things poultry. Less than a year after
Dai Due Dinners
By Jody Horton Dai Due dinners are prepared with only locally produced, seasonal ingredients—grown with sustainable agricultural methods and purchased from local farms. Learn more
Prickly Pink Drink
Matt and Mark Seiler, the brothers behind Maine Root Root Beer, learned brewing at an impressionable age. The 37- and 40-year-old sibs, whose company, despite
Chocolate Meets Booze; Palates Rejoice
Twenty-five years ago, Lecia Duke graduated from architecture school and found herself unhappily employed at a large Nashville firm. “I wasn’t happy, but I wasn’t
Beans for Bats
Houston coffee baron Avi Katz describes his new Bat City Blend in terms usually used only by winemakers: “A meritage of our best dark roast
Bull and Boar
The terms “sustainable” and “comfort food” don’t always go hand in hand, but for Andrew Page, general manager of the new Del Valle eatery the
From the Ashes
By Ellen Sweets Not many people would associate a tragic house fire and the loss of a beloved pet with the launch of a new
Bug Slayers
By Breez Smith Photography by Tamara Gallegos
Middlemen on a Mission
By Samuel Fromartz Photography by N. Scott Trimble It might be hard to believe that this cold, dank, 27,000-square-foot warehouse in Eugene, Oregon, across
Going Whole Hog
By Elizabeth Winslow Photography by Jody Horton My mother grew up on a small farm in Louisiana, and has vivid memories of hog-butchering time.
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