Pogue Mahone Pickles

by Les McGehee • Photography by Alison Narro

There’s a highway of flowcharts scrawled with handwritten notes and a cascading waterfall of spreadsheets thumbtacked to the bedroom walls of 12-year-old Sam Addison. The year is 1998, yet instead of Smashing Pumpkins or Korn posters, Addison has dedicated the space in his room to something a little different. Welcome to the Lair of Pickling Nerd-dom.

It was during this time that young Addison was pickling regularly with his mom, Ann, and grandma Nannie in the Blue Ridge Mountains of Amherst, Virginia. “I had been pickling with them for as long as I can remember,” he says. By the age of 12, Addison had become obsessed. He had respectfully moved beyo...

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The Forces at the Front of the House

by Kristi Willis • Photography by Molly Winters

When deciding between favorite restaurants, service usually takes a backseat to other considerations, namely, food and libations. Yet, a great server and front-of-house staff can elevate a dining experience from good to exceptional, often without the diner even noticing. Luckily, Austin has plenty of establishments that appreciate the people who master the dining room and ensure that customers feel at home. 

Jodie Fredley, Uchi/Uchiko

Jodie Fredley had plans to eventually teach high school English when she started working in a restaurant to help pay for college. After two semesters as a server, though, she realized that her calling might actu...

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Eden East

by Jessica Newman • Photography by Kate Lesueur

Though the food trailer and pop-up restaurant concept has saturated Austin, one mobile kitchen on the East Side offers a few unique and interesting twists. Eden East is an outdoor dining experience that combines expertly crafted, hyper-local, high-end cuisine with rustic community-style tables and a mobile kitchen nestled amid the natural bounty, functionality and sustainability of Springdale Farm. In fact, it’s the pastoral surroundings that directly dictate Eden East’s very menu, as well as what goes on in the kitchen and what happens between courses.

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