The 2nd Annual Austin Bacon and Beer Festival will be on Sunday, January 25 from 2:30–5 p.m., presented by Edible Austin in partnership with Eat Boston. The festival has previously sold out in Austin, Boston, Denver, San Francisco and Philadelphia! A portion of the proceeds will benefit Capital Area Food Bank of Texas.
This popular event showcases bacon-centric food prepared by bacon-loving chefs from Austin and Central Texas—and we’ll be pairing it all with craft brews! Can you ask for a Sunday afternoon better spent?
by Elizabeth Winslow • Photography by Thomas Winslow
Juicy, bright and bursting with vitality, citrus is Mother Nature’s recompense for weeks of cold, gray winter days. Here in Texas, we’re spoiled for choice with Meyer lemons, navel oranges, Persian and key limes and ruby grapefruit in abundance in orchards down in the valley, and kaffir limes, satsumas and kumquats easy to grow in our own backyards. Sure, you can just peel and eat, but isn’t it more fun and delicious to turn all this culinary sunshine into inventive dishes that celebrate the tart, pucker-y glory of it all? Yes.
by Elif Selvili • Photography by Kate Lesueur
Part of oatmeal’s claim to fame is its ability to lower LDL, or “bad” cholesterol. In light of this, many dutifully health-conscious people tolerate their morning bowls of mush with the excitement of a good patient taking a daily dose of medicine. It’s also true that oatmeal is noted for being the measuring stick with which to gauge all blandness. Well, we think oatmeal deserves a second chance at the table.
Let’s first consider the history of oats and how they’re used. Ancient, wild versions of today’s oats trace their roots back several millennia to the fertile lands in the Near East. The cultivated versions of the wild grass started showing up a...
by Claire Cella • Photography by Melanie Grizzel
In a casual phone conversation with an old friend from upstate New York, I mentioned I was writing an article about kombucha brewers in Austin. After a noticeable pause, my friend asked, “What’s kombucha?”
I was astounded. Within Austin’s city limits, it seems nearly impossible to walk into any convenience store, grocery or even restaurant without seeing some presence of this fermented beverage, and I was incredulous that kombucha’s fame wasn’t yet nationwide. But with this realization came another: Not only do Austinites have access to, and a general familiarity with—if not an acute affection for—kombucha, we’re also home turf to four ver...
by Steve Wilson • Photography by Kate LeSueur
Robert Earl Keen has a technique for getting a cowboy hat to look just right. “Go in the shower, stick it...
by Jodi Egerton • Photography by Jote Khalsa
On a crisp morning, midwife GB Khalsa and I sit together over steaming mugs of chai at Radio Coffee & ...
by Megan Giller • Photography by Alison Narro
Some people might call Jeremy Barnwell a “lunch lady,” but the parents at Austin area schools are more li...