May 1989
Table of Contents
Features
My Favorite PlaceWhat do the city of Lubbock, a defunct restaurant, and a submerged neighborhood have in common? They’re all places in somebody’s heart. Poisoned With LoveThey were elderly people, flattered by the attention of a nice young man. But sometimes it’s a mistake to depend on the kindness of strangers. The World’s Greatest Poker PlayerJohnny Chan became a champion through nerve and dedication—and every now and then a few good hands. |
So Near Yet So FarRice was created to be a “university of the first rank.” Is it? Will it ever be? Talking HeadsIn some Texas establishments it’s hard to tell the boys’ from the girls’. Texas Primer: The Runaway ScrapeIn early 1836, after the fall of the Alamo, a small episode in Texas history revealed an aspect of our character we’d just as soon forget. |
Columns
Behind the LinesDoing the Legislature a favor.Bad salaries make good politicians. BusinessMasa MarketingIn most Texas cities, tortilla making is an endangered family business; in Austin, it’s a thriving family rivalry. |
HealthA Terminal CaseRepresentative Mike McKinney, the only doctor in the House, is battling for legislation to keep country hospitals alive despite a poor prognosis. LifestyleMove Over, MomThe ideal caretaker for your children is a warm, nurturing person who brings order to your chaotic life—and drives you up the wall. |
Reporter
ReporterBlast from the PastHouston mayoral candidate Fred Hofheinz has an incumbent and a rumor to defeat; Phil DeVries has a singing caterpillar to find; Zavala County must make a private prison pay its way; and Lori Johns is out to prove she’s the best woman on the drag strip. |
Miscellany
Roar of the CrowdGenuine FakesRewriting history, bugging the big guys, acknowledging a threat. |
State SecretsIt Doesn’t ComputeWhy NASA uses old-fashioned computers; Exxon points the finger at the feds over the oil spill cleanup; Jim Wright’s real crime. |
Domain: A TEXAS MONTHLY Editorial Supplement
Victor VictoriousDutch-born Victor Gielisse experiments with a world of culinary influences in his Dallas restaurant, mixing in everything from Cajun and Italian classics to lessons learned at moeder’s knee. A Grand FinaleFinishing the hat. |



