Photograph courtesy of the Wittliff Collections. Retouching by Joe Zeff Design.
July 2010
Table of Contents
Features
True WestTwenty-five years ago, Larry McMurtry published a novel called Lonesome Dove—and Texas hasn’t looked the same since. Listen in as more than thirty writers, critics, producers, and actors, from Peter Bogdonavich and Dave Hickey to Tommy Lee Jones, Robert Duvall, and Anjelica Huston, tell the stories behind the book (and the miniseries) that changed the way we see the West. The Ups And Downs And Ups of The National Car of TexasWhen GM declared bankruptcy last year and moved all production of large SUVs to a single plant in Arlington, it looked like the end was near for the Suburban and its brethren. Instead, they came roaring back to life. |
Sea StudentBryan Caswell, the chef-owner of Reef, in Houston, has your backyard summer picnic all figured out.
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Columns
Behind the LinesOil and WaterThe spill in the Gulf is just the latest in a string of catastrophic regulatory failures that prove how incompetent government is. And how important it is. Skip HollandsworthLeave It To BeaOne woman’s unlikely crusade to help poor kids succeed—and what Texas can learn from her example. |
Rick BassWild at HeartMy mother trained me to be a naturalist in our suburban backyard, one bird call at a time. The TexanistOffering fine advice since 2007Rude diners, fraudulent Texans, anniversary presents, and the problem with mail-order steaks. |
Reporter
The ManualWindsurfingHow to windsurf.
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Book ReviewTour de LanceBook ReviewWelcome to Utopia (Notes from a Small Town)Music ReviewStreet Songs of LoveMusic ReviewTenMusic ReviewLetters in the DeepArtist InterviewPaul Wall |
The Filter
The Filter: DiningNew and NoteworthyForeign & Domestic, Food & Drink, Austin, and Shockley Market, Corpus Christi |
Miscellany
Editor’s LetterDove StoryContributorsRick Bass, Marcus Nilsson, and S. C. Gwynne |
Roar of the CrowdWe’ll Be Dammed |
Web Exclusives
On the BeachIt’s time for grillin’ and chillin’—and we know just where to buy fresh seafood and have the perfect picnic on the sand. I Want My SUVIs the Suburban here to stay? S. C. Gwynne talks about mega SUVs, GM’s plant in Arlington, and hybrids. An A for BeaSkip Hollandsworth talks about finding story ideas, getting people to open up, and interviewing Bea Salazar, who started an after-school program that helped hundreds of low-income Hispanic immigrant kids succeed. The ClientMimi Swartz talks about researching stories, asking the right questions, and writing about former attorney general Alberto Gonzales, who may have put his loyalty to the president before his duty to the American people. Third Coast State of MindWhen the surf’s good, Texas (yes, Texas) surfers drop what they’re doing and head for the water. Reversal of MisfortuneNew trials for two of the Mineola Swinger's Club defendants. |
Down Tobacco RoadA prayer for the beach. A prayer for courage. A prayer for the perfect crab cake. The Briscoe MysteryThe late governor’s time in office is more memorable for what didn’t happen than for what did. Facts of LifeWhen my sixth-grade “little sister” asked me some tough questions, I had some of my own: How do you talk to teenagers about sex? The VerdictAnother defendant in the Mineola child sex ring crimes is found guilty. |
Multimedia
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Recipes
Grilled Oysters With Vietnamese-Style Dipping SauceRecipe from Bryan Caswell, owner of Reef, in Houston. Spicy Shrimp With Sriracha Citrus RémouladeRecipe from Bryan Caswell, owner of Reef, in Houston. Smoky Redfish With Citrus Ginger SlawRecipe from Bryan Caswell, owner of Reef, in Houston. Barramundi Over Tomato and Sweet Pepper Provençal RagoûtRecipe from Chef John Sheely, Mockingbird Bistro, Houston Midori Pina PunchFrom mixologist Michael Malone, Edge Wine Bar, Boomba Night Club & Lounge, Galveston Midori FloatFrrom mixologist Michael Malone, Edge Wine Bar, Boomba Night Club & Lounge, Galveston Tomato-Fennel Soup With Fennel Confit, Vodka Gelle, and Olive Oil CremaRecipe from Chef Josh Watkins, Carillon, Austin Pan-Seared Red Snapper and Summer Braised Short Ribs With Heirloom Tomatoes, Popcorn Purée, and Malt Vinegar GlazeRecipe from Chef Josh Watkins, Carillon, Austin |
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