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The Eggman
By Andrea Abel
Photography by Andy Sams
The late afternoon sunlight casts a warm glow across the green pastures of Jeremiah Cunningham’s 90-acre Coyote Creek Farm near Elgin. As if heaving a collective, contented sigh at day’s end, birds chatter, wind whispers, hens mill about and cattle low. “Animals murmur prayers that wise men only wish they could say,” says Cunningham. “How fortunate I am to have this place to live.”
Romare Bearden
Romare Bearden, The Lantern, 1979, Lithograph, 28½ x 20 inches. Courtesy of the Estate of Romare Bearden; © Romare Bearden Foundation/Licensed by VAGA, New York, NY
From Process to Print: Graphic Works by Romare Bearden
On view at the Austin Museum of Art
823 Congress Avenue
August 28 - November 14, 2010
How to Make Stock
By Jesse Griffiths
Photography by Carole Topalian
Of all the fundamental kitchen staples, stock remains one of the most mysterious and myth-shrouded. But the fact that more people aren’t combining essentially two items, bones and water, to make a nutritious, simple and delicious cornerstone of home cooking is probably because of a vast underestimation of how easy it really is (and you don’t even really need the bones). Begin by repeating this mantra during stock-making to declutter the mind and set yourself free: “It’s better than water.”
Tales from the Darkside
By Ryan Sloan
Photography by Silas Parker
Darkside Fermentation is the very definition of a nanobrewery. The tiny operation isn’t housed in a stand-alone production facility or even a brewpub, but rather in the storage room of The Root Cellar Cafe in San Marcos. There, brewer, owner and jack-of-all-trades Silas Parker crafts a range of locally sourced, spiritually inspired, Belgian-style brews, and the Central Texas craft-beer community is starting to take notice.
Thirst
By Carol Ann Sayle
The plants droop in the torrid afternoon sun, hopeful that the day’s torture may eventually fade. Leaves slump to flank stalks—channels of nutrients and moisture—shielding them from scorching rays. It’s alarming to see, especially for farm harvesters Andrea and the Two Marias. They chastise me for not pouring the plants a drink or two—on ice. “¡Tienen sed!” They are thirsty, they explain seriously. I remind them that this is the plants’ natural defense—a parasol, if you will, in Spanish or English—against further desiccation.
Cattle Call
By Robin Chotzinoff
Photography by Bill Albrecht
Like any self-respecting rancher, grassfed beef producer Pati Jacobs wakes early and stays busy.
“I get up at five, listen to NPR for an hour and start in,” she says. “I do the website stuff, go over mail orders, call restaurants…. Wink is interested in our beef, and the Culinary Academy of Austin is coming tomorrow to watch us process a calf. I handle whatever comes up.”
They Grow Gardeners, Don't They?
By Susan M. Cashin
Photography by Carole Topalian
In 1973, county extension agents in the state of Washington found themselves drowning in a sea of questions and cries for help from urban dwellers wanting to learn how to garden. To satisfy this demand, the state developed a curriculum and training program for a volunteer force called the “master gardeners.” Little did the agents know that their program would quickly take root in most land-grant colleges across the United States, as well as in several Canadian provinces.
How to Make Coffee
By David Alan
If, according to singer Paul Simon, there are 50 ways to leave your lover, then perhaps there are just as many ways to awaken your beloved morning paramour. I’m talking about coffee, of course. There are many things to consider. What kind of brewing method is best? What to brew—a blend or a single origin? Whole bean or freshly ground? Arabica or Robusta? Light or dark roast? Does it really matter if it’s locally roasted coffee? And what do fair trade and direct trade really mean?
Herman Miller
ART DE TERROIR
GOOD DESIGN: STORIES FROM HERMAN MILLER
ON VIEW AT THE AUSTIN MUSEUM OF ART
823 CONGRESS AVENUE
JUNE 4 – SEPTEMBER 11, 2011
Craft Beer Crusaders
By Kristi Willis
Photography by Dustin Meyer
Belly up to the bar at your favorite Austin pub and you’re likely to find a bevy of taps from Texas breweries—Real Ale, (512), Saint Arnold, Independence, Live Oak—and the list keeps growing. The craft-brewing industry is exploding, representing 97 percent of the more than 1,800 breweries in the U.S. as of August 2011, according to the Brewers Association.
Soy What?
By Allison Reyna
Over the past two decades, the consumption of products derived from soybeans has increased dramatically in the United States. According to the Soyfoods Association of North America, sales of soy food products increased from $1 billion in 1996 to over $5.2 billion in 2011. Before the early ’90s, it was difficult to find any soy products in the American grocery store, but today, our grocery stores are brimming with soy milk, soy cheese, soy yogurt, soy burgers, soy nuts and soy ice cream.
Sandstone Cellars Winery
By Terry Thompson-Anderson
Photography by Sandy Wilson
Mason County, Texas is becoming known as an excellent region for growing Mediterranean grape varietals. The combination of Hickory Sands soil and moderate weather has proven exceptional for creating wines with a particularly distinctive Lone Star terroir. Currently, there are seven grape-growers in Mason County who provide fruit to many of the state’s well-known wineries like Fall Creek Vineyards, Becker Vineyards and Torre di Pietra Winery, as well as to Sandstone Cellars Winery, an up-and-coming winery garnering some second and third looks.
The Devil in You
Story and Photography by Lucinda Hutson
Whenever I visit my hometown of El Paso, my mother inevitably manages to invite too many last-minute guests for the cocktail hour. This is usually more a joy than a problem, but on a recent trip, Mom assumed I'd be able to magically conjure up tasty tidbits for our guests even though her fridge was practically empty. I improvised with what was on hand: some hard-boiled eggs, the remaining bit of my brother's scrumptious chunky blue-cheese dressing, some crunchy veggies and a few slices of bacon.
Ask the Permie Pro
By Dick Pierce
Dear Gardening Folks, Thinking-about-its and Wannabes,
It’s June in Central Texas and our long, hot summer is here. Gardens and gardeners are stressed over the hot temperatures ahead. What to do?
If you’re one of the lucky or smart ones that planted in mid-January through March, you’ve probably had a good harvest. April through June has been one of the best spring gardening seasons in years. Congratulations! Now it’s time to finish up the harvest and put your beds to bed under a cooling, moist blanket of compost mulch for the long, hot summer. Several of your veggies—most notably tomatoes—will go semi-dormant in the hot weather, but if you cut them back, mulch them well and water them occasionally, they’ll wake up in September and use their extensive root system to zoom back to life for a second crop.
If you missed the glorious spring season, or you simply don’t wish to take a summer siesta, there’s still some work you can do.
5 Mile Farms
The minds behind Resolution Gardens already had a great thing going. For the past three years, the nonprofit, led by Austin Green Art founder Randy Jewart, has been empowering people to grow their own food by installing raised beds in their yards and offering the support and maintenance necessary to keep their gardens growing. The idea was to encourage people to grow their own food, no matter how busy, ill-equipped or uninformed they felt. Now, 5 Mile Farms, Jewart’s latest brainchild, takes that concept even further by making it a neighborhood initiative.
Yes, We Can
By MM Pack
Photo courtesy of TAMU Cushing Memorial Library and Archives
For thousands of years, humankind has preserved foods. Via dehydration, heating, cooling, freezing, fermenting, smoking, pickling and preserving with salt or sugar, people around the world figured out how to make foods last from summer growing seasons through lean winters, from bountiful harvest years through years of drought, want and war. And along the way, we’ve come to appreciate the varieties and transformations of flavor, texture and aroma that food preservation creates.
Cheese Balls
By Lucinda Hutson
Photography by John Pozdro
This ain’t your mama’s cheese ball! Instead, sharp cheddar mingles with crushed cayenne, heady spices and freshly minced autumn herbs; tequila-spiked fruit chutney is the crowning touch. Fun and filling, savory cheese balls add delight to harvest feasts and holiday tables as appetizers or desserts. Serve them with wedges of crisp apples or pears, crackers or biscotti, or let guests slather slices of rustic bread for open-faced sandwiches, perhaps made heartier with roasted or grilled pork tenderloin or smoked turkey.
Doing Time in the Garden
By Spike Gillespie
It’s early afternoon on a gorgeous autumn day as Municipal Judge Ronald Jones drives around Smithville checking on four community gardens. There’s one by the Smithville Food Pantry, another across the street from Brown Primary School and two behind the Mount Pilgrim Baptist Church. Currently fallow, the plots will sprout and thicken soon enough, and be ready to receive those who’ve broken the law on Jones’s watch.
Fredericksburg Grassfed Beef
By Helen Cordes
Photography by Andy Sams
When Chuck Schmidt hollers for his young charges on a recent afternoon, the placid Angus and Herefords moo back and start ambling toward him in a languid procession. The line of contented cattle brings a satisfied smile to Chuck’s sunburned profile—each animal carries the lineage of cows that for over 50 years have grazed these same hills surrounding the 1888 Schmidt family home nestled on the Pedernales River.