3rd Anniversary
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 certainly feels like much has changed in our local food world. Three summers ago, there were farmers markets in Austin just two days of the week (Wednesday and Saturday). Now you can shop for fresh, locally grown food five days a week—and in many more convenient locations around Austin and Central Texas.
More restaurants are touting local specials and even all-local menus. And asking what’s local on a menu or where the fish comes from doesn’t raise as many eyebrows as it used to. There are now local farm-to-plate home delivery services and more urban farms, with accompanying farm stands, sprouting up within our city limits. And some farms are expanding! Finally, in contemplating all that’s happened over the past three years, here’s a shout-out to Edible Austin founding Advisory Group member and Eastside Café co-owner Dorsey Barger, who’s now got herself a farm.
ABOUT THE COVER Peaches awaiting a summertime grill in a West Austin outdoor kitchen. Photograph by Jody Horton.
Publisher’s Note
Like what you see? Subscribe today and have 6 issues a year delivered straight to your door.
Notable Edibles
Retro Bizzaro, Gary Weeks & Company, Sassy Pea Market, South Lamar Storage and Wine Cellar.
Marketplace
Antonelli’s Cheese Shop
Why Local
Fresher, healthier, greener—and easier on the pocketbook.
Edible Endeavors
Wild Type Ranch
Edible Business
What’s on the Table
As the demand for local food grows, so does the difficulty of getting that food to the table.
Feature
Vanishing Act
Biodiversity is key to a sustainable food future in Central Texas.
Farmers Diary
Raising the HausBar
Dorsey Barger and Susan Hausmann start an urban farm.
Cooking Fresh
Such a Peach
Edible Detours and Backroads
24 hours of barbecue.
Back of the House
Jack Allen’s Kitchen.
Edible Nation
Excerpt from Anna Lappé’s newest book.
Seasonal Plate
East Side Show Room.
Behind the Vines
McPherson Cellars.
Tipsy Texan
Ice, ice, baby.
What I Eat and Why
Home Plate: Feeding Baby
Making baby food at home, season by season.
Department of Organic Youth
Urban Roots youth learn to can.
Root Causes
Overbearing heat.
Ask the Permie Pro
Time to compost.
Seasonal Muse
The reason for seasoned farmers.
Handiwork
Pineapple vinegar.
La Casita de Buen Sabor
Lemony herbs of summer.
Eat Wild
Amaranth.
Art de Terroir
Chris Jordan: Running the Numbers.
