Bee Local
Now’s the time to order your bees, especially if you have fruit trees that will be blooming soon. Hives can be hosted in school gardens, church gardens, community gardens and, of course, in your own backyard (or your neighbor’s). Local urban farmers are already hip to this. In fact, I’ll go as far as saying that it’s the new food trend in Austin. Honey with your home-grown vegetables and eggs?
Be sure to read Marla’s publishers note below to read more about her new entry into the world of beekeeping.
ABOUT THE COVER The knife featured on the cover of the Spring issue was originally passed down to Uchi/Uchiko chef/owner Tyson Cole by his mentor Takehiko “Smokey” Fuse, chef/owner of Musashino, some 30 years ago. Originally, Cole’s main knife, it has been passed down from sushi chef to sushi chef throughout Cole’s career and now serves as the Snapper filet knife for the sushi chef’s at Uchiko. Note the knotch in the heel of the blade where repeated breaking of snapper and salmon backbones has knicked away the blade overtime. Photograph by Marshall Wright.
Publishers Note
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Notable Edibles
Local Baby, Whole Foods Market Motivational Meal, East Side Pies.
Marketplace
The Bountiful Sprout.
Cooks at Home
Terry Wilson.
Farmers Diary
Fredericksburg Grassfed Beef
One family works hard to sustain their Hill Country ranching tradition.
Edible Corrections
Yard labor.
Edible Destination
Montesino Farm
Experience the pleasures of farm life without the toil.
Edible Brew
Black Star Rising
How free beer led to buiding a cooperative community.
Edible Agronomics
Exploring diversity in the marketplace.
Edible Cuisines
Japan’s Gift
Exploring the ethos and clarity of intent in Japanese cuisine.
Vegetable Literacy
Deborah Madison on sorrel and rhubarb.
Cooking Fresh
Spring Fling
Enjoy the bountiful spring harvest with a menu conceived to celebrate the season.
Edible Gardens
An interview with John Dromgoole.
Edible Endeavors
Lone Star Foodservice
Focus on natural meats and custom dry aging sets this family-owned meat seller apart.
What I Eat and Why
Sunday pizza supper with Paula and Paul.
People
Ferra Coffee’s Susan Jaime.
Tipsy Texan
Absinthe.
La Casita de Buen Sabor
Danish smørrebrød.
Behind the Vines
Perissos Vineyard and Winery.
Department of Organic Youth
Confessions of a wannabe locavore.
Back of the House
Uchiko.
Root Causes
Reaching great heights.
Seasonal Muse
Of tomatoes and time.
Eat Wild
Preserving the harvest—jams and jellies.
Art de Terroir
New Art in Austin: 15 to Watch.
