eat this lens
eat this lens
eat this lens
eat this lens
eat this lens
    I’ll have the spaghetti. The Eddie Spaghetti.

    I’ll have the spaghetti. The Eddie Spaghetti.

    It’s hard to believe that it was seventeen years ago when I heard my first Supersuckers song. Seventeen years. Man, how time flies. Back then I was washing dishes and waiting tables at a steakhouse on the town square in Fayetteville, AR, when my old friend Doug Mann (one time all-around punk rock ambassador to [...]

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    farm tour: yonder way farm

    farm tour: yonder way farm

    For Yonder Way Farm’s Jason and Lynsey Kramer, letting the animals be animals is how you raise the best tasting beef, poultry and hogs. With over 1000 chickens, 80 heads of cattle and almost 50 pigs on 113 acres of pastured land near Brenham, TX, Yonder Way Farm has established itself as one of the best sustainable meat producers in the state of Texas. Eat This Lens photographer Marshall Wrights documents Yonder Way Farm during Slow Food Austin farm tour.

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    local food: south texas food salon

    local food: south texas food salon

    On a recent August weekend, Loncito Cartwright held a gathering of farmers, producers, chefs, foodies, bloggers, writers, and photographers to his Twin Oaks Ranch near Dinero, TX, and I was fortunate enough to be one of his guests. Dubbed the South Texas Food Salon, now in its second year, Cartwright hoped that by putting like-minded [...]

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    back of the house: olivia

    back of the house: olivia

    When I was assigned to shoot Olivia as the first restaurant for my new Back of the House feature in Edible Austin, the first order of business was to have dinner there and get a feeling for what kind of restaurant it was. We arrived early for drinks and to make introductions with Executive Chef/Owner [...]

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    road food: houston tacos

    road food: houston tacos

    A slight drip of juice ran down my chin as I took my first bite. Held in my hands was a duo of corn tortillas cradling the juicy, shredded pork leg, grilled white onions, queso fresco, avocado, cilantro and the piquant tomatillo sauce and lime juice that I’d drizzled across the top. Pierna. Pork leg. This was the taco I’d been hoping to eat on our recent Austin foodie taco tour of Houston, and I wasn’t disappointed.

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    whole hog: a class of hog butchery

    whole hog: a class of hog butchery

    What the hell is head cheese? That’s what I’ve always thought as it looked at me ominously and disgusting from the supermarket deli case. Something so unappetizing that I never thought to give it a shot; due in large part to the name. What the hell? As equally gross and disgusting sounding as the finished product had always looked. I’ve never been to France (or Europe) so scratch out having an opportunity to eat something authentic and possibly delicious.

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    back of house

    back of the house: jack allen’s kitchen
    back of the house: jack allen’s kitchen

    Jun 30, 2010 | Discuss

    Edible Austin Summer 2010 Issue Back of the House featuring Jack Allen's Kitchen.

    More in back of house

    food tour

    road food: houston tacos
    road food: houston tacos

    Jun 03, 2009 | Discuss

    A slight drip of juice ran down my chin as I took my first bite. Held in my hands was a duo of corn

    More in food tour

    local food

    back of the house: jack allen’s kitchen
    back of the house: jack allen’s kitchen

    Jun 30, 2010 | Discuss

    Edible Austin Summer 2010 Issue Back of the House featuring Jack Allen's Kitchen.

    More in local food

    recipes

    whole hog: a class of hog butchery
    whole hog: a class of hog butchery

    Apr 21, 2009 | Discuss

    What the hell is head cheese? That’s what I’ve always thought as it looked at me ominously and d

    More in recipes