back of the house: jack allen’s kitchen
Edible Austin Summer 2010 Issue Back of the House featuring Jack Allen’s Kitchen.
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.
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 [...]
cover story: olivia and edible austin
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 [...]
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.
