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Read on for some of our favorite books to use in our own kitchens or give as gifts, most of them by Texan authors. We love it all- you'll find educational reads, cocktail collections, and vegetarian, carnivorous, and gluten-free options. There's a little something for everyone! Don't forget to shop at your local bookstore, BookPeople.
With so much to celebrate, it’s entirely appropriate that this is our Beverage Issue and toasting is in order.
First, a toast to our newest Edible team member, Dawn Jordan, who is joining us as Advertising Director and Events Coordinator. We have always held that our mission to grow community goes beyond our printed pages and spills into our signature community events and fundraisers. We are excited to bring a fresh focus to creating these events with each new issue. Watch for details about our Sipping Social, a vintage-themed celebration of the Beverage Issue coming up on June 21.
Marble Falls makes for a Texas Hill Country vacation that's close to home. Founded in 1887, it's steeped in state history, boasts incredible lake views, offers adventurous hike and bike trails to explose, and has a rich Main Street District for eating, drinking and shopping.
Austin Food & Wine Alliance (AFWA), a nonprofit formed just two years ago, recently announced the four winners of its 2nd annual 2013 Culinary Grants Program. The Alliance awards the grants based on culinary inventiveness and contributions to the local community. The program supports chefs, farmers, wine, beer and spirit makers, artisan producers and food-focused nonprofits.
The Outdoor Issue
They nourish us. They cleanse and soothe us. They heal us. And occasionally they sting us.
Bees are essential to life on earth, for without them (and other pollinators) we’d have no food. The now well-documented fragility of their survival amid the disappearing diversity of pollen-host crops, use of GMO seeds (with the accompanying increase in pesticide application) and the bees’ vulnerability to trans-global pathogens and parasites have all resulted in new USDA funding for research and education on honeybee decline—as well as a growing chorus of call-to-actions by bee-activist and nonprofit organizations around the world. But what can we do in our own homes and gardens?
To embrace bees is to save them. In this issue you will find stories on many delightful ways to bring honey and bees into your life, from using honey in your personal care and beauty regimens to tips on how to become a honey “sommelier” by hosting a honey-flight brunch. You’ll find multiple recipes featuring honey, including making your own herbal honey rose wine, and we’ll introduce you to Central Bee Rescue, a honey co-op that finds homes for rescued beehives and Two Hives Honey, a business that teaches sustainable beekeeping for backyards and community gardens while putting comb honey on the menus at several Austin eateries.
Celebrate our Beverage issue this summer by keeping yourself hydrated and cool.
Cool as in sipping on an herb-infused spritzer drink—Lucinda Hutson offers several options to choose from. I vote for the Gin and Roses (after reading all about the history of gin by mixologist David Alan).
Cool as in using those plentiful tomatoes from your garden or the farmers markets to make a calming Tomato-Water Martini, courtesy of Laura McKissack. Craving a non-alcoholic refresher? Try your hand at making Kate Payne's soda syrups for your own homemade fountain sodas. Spiking allowed, of course!
With the return of spring, nothing is more enjoyable in Texas than being outdoors. Sunrises are warm and invigorating; sunsets become spectacular theater. Nature is reborn—abounding in the budding trees, soft grasses and the candy-colored palette of our famous Texas Hill Country wildflowers. As we celebrate this lush, vernal time, we look to certain customs and foods as representatives of life’s victory over winter’s cold repose, and of the gentleness, tenderness and innocence that are promised to follow.
Probably the best known of these symbolic foods is lamb—gracing springtime tables in both religious and non-religious contexts for thousands of years and important to many cultures that began in the Mediterranean regions. Roasted lamb shank is traditionally eaten as part of the Jewish Passover Seder, and eating lamb at Pasqua (Easter, in Italian)—considered the most important religious celebration of the year in Italy, if not all Christendom—is deeply rooted in custom.
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by Pamela Walker
Monticello, New Mexico, home to fewer than 100 people, was founded in the mid-1900s and is nestled in a canyon at the end of NM 142—25 miles northwest of Truth or Consequences and 160 miles south of Albuquerque. The area lies within the northern Chihuahuan Desert, and the highway winds first through a plateau of lechuguilla, creosote bush and ocotillo, and then continues downward into Cañada Alamosa, named for the cottonwood trees that long ago took root near Alamosa Creek. Here, cattle roam freely, horses graze in paddocks, alfalfa grows in small, diked plots and old adobe homes alternate between more recent framed houses and a handful of trailer homes.
Among the town’s residents are Jane and Steve Darland of Old Monticello Organic Farms—the sole source of travel lodging in Monticello. The Darlands cultivate roses, lavender and other herbs and a vineyard of mainly trebbiano grapes. From their flowers and herbs they make floral waters and essential oils, and from the grapes they make their primary product: traditional balsamic vinegar—distinct from common balsamic because of its pure, unadulterated grape juice that’s been fermented and concentrated in casks for at least 12 years in the centuries-old Italian manner.
A Q&A with Juliana Ross, Director of Events, The Allan House + Brodie Homestead
What’s worth the money? Because everyone has a limited budget for their wedding, where is money best spent for maximum effect?
Hire a coordinator! It is definitely worth the money to hire someone with experience who will be at your venue on the day of your wedding to greet vendors, oversee setup, run your timeline for the entire event, and make sure your cleanup runs smoothly. Even if you don’t have the budget for a full-service coordinator who will work with you from the start of planning, hiring a “day-of” or “month-of” coordinator will take the stress out of the last leg of the planning process. Coordinators will bring things to your attention that you would never even think of, and most importantly, they will be able to make tweaks and adjustments as needed on the day of your wedding without ever having to bother you or your family. I always recommend hiring an entire group of professional vendors, but hiring a professional coordinator is my number one tip to all brides and grooms.
What’s the best way to get RSVPs back? Traditional or digital?
I may be the wrong person to answer this question since I am such a huge fan of paper goods and the lost art of sending a letter. I love receiving mail, holding it in my hands. It’s a tactile thing, but also very visual. Receiving a wedding invitation in the mail—being able to see it and feel it—is such an important element to me. An RSVP card is part of that experience, as it really sets the tone for the entire event. Even if you’re planning a casual wedding, having an RSVP card to send back to the event hosts is a tangible reminder to RSVP. That said, I’m seeing more and more couples use a digital RSVP system, usually through their wedding website. It’s probably where things are heading since we’re all on our computers all the time, but I am holding on to traditional RSVPs for as long as I can!
What should you rent versus buy as far as wedding accoutrements and event items?
There’s not a lot that you can’t rent these days for an event. You can get pretty much any look or aesthetic you want by using event rental companies, and here in Austin we have some pretty incredible local options. I think buying items in bulk because you think you’ll save money is a recipe for stress. Rental companies drop off and pick up at your venue, include cleaning services for linens and tabletop items, and overall, make the process so much easier.
Do you recommend seating charts? Why or why not?
Yes! I am completely against the open seating plan trend, and I am so happy to see it’s dying off. Guests at a wedding want direction. They hate feeling like they are doing something they shouldn’t be doing or going places they shouldn’t be going. Open seating is a recipe for awkwardness.
Could you walk us through how far out couples should be taking care of various components of a wedding?
My advice to all couples is that the vendors who can only do one wedding on your wedding day need to be booked first, while the vendors who can take on a few weddings in any given night can be booked a little closer in.
For the last decade, the names of Austin restaurants and chefs have peppered the awards lists of national food magazines and organizations. From the headlines, it appears that the local restaurant scene is smoking hot, but a deeper read tells a different story. The average diner might not be aware, but some of those in the industry see a bubble bursting.
The new year kicked off with the stunning news that not one, but two of Austin’s fine-dining establishments had closed. Being named one of Bon Appétit’s best new restaurants in 2011 didn’t save Congress from shutting its doors to become part of Second Bar + Kitchen, its more casual and popular sister restaurant next door. And having one of the most sought-after wine lists in the Southwest couldn’t keep French restaurant LaV afloat.
Nobody ever says “I’m going to the ladies room to tar my nose.” Even so, that’s essentially what many are doing with modern makeup. Made from coal tar, petroleum and other nasty ingredients, many cosmetics seem better suited to pave a road than cover a face. Mercelina Ogle started to see makeup as a sinister cycle: You put icky chemicals on your skin and use other icky chemicals to remove them. “To fix one problem, you cause another,” she says.
Driving up the road to Austin Discovery School during the school year, you’re likely to see gaggles of kids with wheelbarrows, shovels, hoses and hoes. You also might see a bunny named Rusty being “hopped” on a leash, a pond being dug, trees being watered, chickens being held and leaves being hauled and spread. That’s because the public charter school’s Eco-Wellness program is an integral part of the kids’ educational routine. It’s also a critical way to fulfill the school’s mission of creating socially aware and confident critical-thinkers through hands-on learning.
In just two short years, Rainey Street darling Emmer & Rye has made the interesting combination of in-house fermentation and butchering, house-milled heritage grains and dim-sum carts both popular and something to watch. And some of the big guns that have taken notice are Texas Monthly, Food & Wine, The New York Post and Bon Appétit, to name a few. Good friends Executive Chef Kevin Fink and Pastry Chef Tavel Bristol-Joseph took a little time off from polishing and arranging awards to describe their personal go-to/must-have kitchen items.
When artistic inspiration strikes, some write, some paint, some perform. De J. Lozada makes popcorn. Nothing less than the muse of kernels struck Lozada when she dreamed up and perfected nearly all 14 of the unique varieties for her company, Soul Popped, in the course of a single week. They came to her in a series of flashes—flavors unlike anything else on the popcorn aisle: chicken ’n waffles, nana (banana) pudding, sweet potato soufflé, Auntie’s best pecan pie, red velvet cake, buttered corn off the cob and others.
When loved ones pass away, they leave us with so many questions we forgot to ask and stories we wish we could hear again and again. Having known Miguel Ravago—beloved chef at Austin’s Fonda San Miguel restaurant for nearly 45 years—I might mix up recollections of the countless times, travels and meals we shared, the laughter and the tears. I might accidentally omit details of memories, or even spice them up a bit. But Miguel’s smiling face, generosity, genteel manners and exquisite grace will always remain crystal clear in my mind. At age 72, Miguel lost his battle with lung cancer. He took his last breath on June 24, 2017, leaving behind a wake of the brokenhearted.
Sobremesa is a term common to Spain and parts of Latin America. Translating as “around the table,” the word reflects the act of gathering and lingering beyond the meal. It’s when the dishes are pushed aside, the coffee or liqueur poured and the real conversation begins.
When Tara Miko Grayless started Happy Hemp to sell roasted and raw hempseed snacks, being asked, “Are you a drug dealer?” wasn’t the worst question she had to deal with. As her company grew and she got picked up by Whole Foods Market, she felt overwhelmed and a little clueless when it came to distributors, insurance, permitting, FDA regulations and on and on. “The major decisions that affect the failure and success of a business…you can’t Google them,” Grayless says. “You have to have a network.”
When asked to prepare a meal with special meaning, Kim and Whit Hanks choose the classic Spanish dish paella—not only because it’s delicious, but because preparing it can be, should be, a team effort. The Hankses should know from team efforts, too—married co-founders and owners of Whim Hospitality, they share a passion for hard work, hospitality and celebrating happiness in all its forms, business and personal.
Natural. Grassfed. Pasture Raised. Organic. These are only a few of the marketing stamps, seals and buzzwords jumping off food labels strategically placed to catch the eye of would-be conscious consumers. While these potentially exclusionary options might not be for everyone (partly due to food accessibility and equity), the marketing world of messaging can be a tricky landscape to navigate for those seeking to make food purchases that align with their values of humane animal treatment, sustainable and regenerative practices, ethical and fair sourcing and/or health concerns, to name a few. According to Daisy Freund of the ASPCA, “Well-meaning people are making choices that don’t actually support their values.” The problem is three-fold: misleading descriptors, undefined terms and lack of accountability.