Total: 1602 results found.
Page 6 of 81
The Cooks Issue
Every year when this issue goes to press, the feeling of satisfaction is quickly followed by the buzz of planning the Chef Auction, our annual celebration of local food, cooking talent and noteworthy nonprofits. We’re very excited about this year’s event—our seventh annual—as we’ve been hard at work to make sure it’s the best possible evening for both the guests and our two nonprofit beneficiaries, Sustainable Food Center and Urban Roots. Find out more on the 2018 Chef Auction here.
And as you flip through the issue, we hope you enjoy the features on some of the people who help make Austin the city we love. Cheers to Cooks!
We Texans are known for a lot of things, not the least of which is our humility. But if there’s one thing that can get us to puff out our chests and boast a little bit, it’s Texas barbecue. Though we’re primarily known for our smoked brisket, a good Texas barbecue joint will often excel at smoking other delicious cuts. Pork ribs, especially, are a staple, but often they’re the trickiest to get right.
Plants can brighten up the interior of any home, but those who lack experience often avoid them. We’re here to say that the houseplant shouldn’t be feared! With some basic knowledge about light, watering and the right plants to buy, you’ll soon be on the way to growing your own urban indoor jungle.
Dessert is the highlight of any meal for many diners, and we put considerable effort and planning into the cakes, pies and ice creams we serve. But often overlooked are the celebratory wines to complement our sweet endings. Texas wineries offer a wide range of sweet-wine styles that pair perfectly with Grandma’s pecan pie or your favorite aunt’s secret fudge recipe.
Round versus square; toasty versus soft; tall versus compact—there’s a great variety of Southern-style biscuits around Austin, and plenty of opinions. Fortunately for the biscuit-obsessed, our town boasts an abundance of eateries that serve the baked good, and we visited with five that serve some of the best. Regardless of personal biscuit preferences, all these local joints are serving up delicious and buttery pillows of comfort.
On a gray, windy afternoon 10 days before Christmas and a week after the most spectacular snow in the memory of most Central Texans, I’m heading across the flat ranchland east of the Balcones Fault to Rockdale, Texas. I’m looking for Renda Graham, owner and operator of Bad Girl BBQ, a pink flamingo-adorned food truck open for business most Thursdays and Fridays in the parking lot of Stoney’s Liquor.
We have beautiful products in Central Texas, especially on the seam of the two seasons that coincides with Thanksgiving. Winter squash and lettuces are available, but tomatoes aren’t out of the question, either. Persimmons and apples are easy to find, and, with a little ingenuity, you can arrange for ducks, turkeys, pheasants and doves (think of them as little turkeys.) There’s no need to use words like “bounty” or “cornucopia”—just take a look around and see what’s growing, swimming or flying.
Our Thanksgiving menu reflects what’s available now and here. If you’re a traditionalist, mix a few new dishes in with your old favorites. Either way, I don’t think there’s a better way to celebrate.
Also, Honor the Animal with Hugh Fitzsimmons as he field harvests his bison with compassion and grace. And learn about Brenton Johnson who started a garden in his backyard and now has a thriving CSA.
We are excited to support a local initiative called Citizen Foodie, spearheaded by Brandi Clark, Austin’s dynamic grassroots-community activist (she is chair of the board for Austin CarShare, sustainability officer for the proposed, socially and environmentally-responsible One Earth Bank and Austin Eco Network founder, to name just a few of her endeavors). The Citizen Foodie program, a re-imagining of the post–World War II victory gardens, is inspired in part by L.A.-based eco-artist Fritz Haeg’s international edible-front-yard project embraced by Austin earlier this year. It is currently being developed in conjunction with an impressive slate of local nonprofit food and gardening organizations and businesses. This initiative aims to exponentially increase the amount of private and public land used for organic and sustainable food cultivation in our area, making nutritious, local food more readily available to all.
And, because this is an election season, and because we as individuals can collectively make a big impact on how our food future plays out, please consider the power of your vote and honor its voice. Vote with your fork!
By Amy Crowell
During the severe Texas drought of the 1950s, my grandpa quit farming and went to work for the rural electric cooperative. His parched corn stood crispy in the dust. The cracks in the field were so big that my mom, five at the time, was afraid she’d fall in and never get out. Yet, even though he quit farming on a grand scale, my grandpa never gave up his garden that produced food for his family until the day he died.
By Dan Imhoff
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.
It must be raining somewhere...
Rain is part of the hydrologic cycle of energy that we call "weather." As water evaporates from the surface of our earth, it must just as assuredly fall, somewhere.
And there are pauses in the cycle. There are dry cycles and wet cycles.
Five Years Old!
It’s been an exceptionally rewarding five years as we’ve grown our local food magazine from 52 pages for our debut issue in the summer of 2007 to this 100 page-issue in your hands today. We’ve watched and cheered as our local food community has swelled as well. One thing for certain is that there has never been a lack of fascinating and deserving stories to tell. We’d like to thank all of our hardworking contributors, our advertisers, our subjects and our readers for making us what we are today and giving us the motivation and inspiration for publishing Edible Austin for many more years to come.
By Christine Whalen
Last February, I traveled to Peru with my husband’s family to visit close friends, Jorge and Pierina—Peruvian locals who’d offered to help us navigate the country and its cuisine. From the hearty potatoes and corn in the mountains to the tropical fruit in Lima and the Amazon, the food was incredibly fresh, varied and abundant. We spent several days around chilly Cusco—the historic Inca capital about 11,000 feet above sea level—and stayed warm by drinking hot herbal infusions and eating quinoa soup and choclo, a giant-kerneled corn served with slabs of queso fresco that’s sold on the street.
The Wellness Issue
Welcome to The Wellness Issue. I promise we’ll stop welcoming you to each of our themed issues as soon as we’ve made the rounds of introducing them this year. As our first issue with this theme, however, I’d like to share a bit of background.