September 1990 Issue

Fortune’s Smile

Tevin Campbell, the thirteen-year-old soul sensation, is Texas’ answer to Michael Jackson.

Flights of Fantasy

There’s primeval magic in ordinary fashions.

The Texas 100

Who’s up, who’s down, who’s gone, and who’s new on our second annual study of the state’s superrich.

The Texas 100: On Deck

Why multimillionaires like Clayton Williams didn’t make the cut-yet.

Mad at the World

It’s hard to be Mr. Nice Guy when your son has suffered brain damage, your insurance has been canceled, and your life is in an uproar.

The Texas 100: Tycoons in Training

Homegrown businesses with large-scale profits.

The Texas 100: Gone But Not Forgotten

Fortunes come and go-and some from 1989’s Texas 100 came in under our $120 million minimum.

The Texas 100: When Money Talked, We Listened

The Texas 100 survey.

The Texas 100: Index

Where to find your local mogul.

The Ties That Bind

An exhibition by a trio of contemporary women artists looks at what matters most to them.

Remember the Alamo?

A new assault on Texas’ most cherished myth proves that the Battle of the Alamo is far from over.

Firing Cops

Call Me

My phone habit saps my energy and drains my wallet. But wait—there’s my other line. Can you hold?

Devout Discord

A bishop and a believer challenge pro-choice Catholics—and force Corpus Christi into a crisis of conscience.

State Wide Reporter: Knife Fight

Is this the knife Jim Bowie took to the Alamo? Owner Bart Moore and Spirit of the Alamo founder John Stokes believe that the bladesmith’s stamp and Bowie’s name prove it is.

State Wide Reporter: Fest Goes West

West Coast folk festivals got Kennedy’s Kerrville touch.

State Wide Reporter: Salt-illo

You have probably seen the little green or yellow packages at convenience-store counters.

Soda Bread

4 cups all-purpose flour 2 tablespoons powdered sugar 1 tablespoon salt 2 teaspoons baking soda 1/2 cup shortening 2 cups buttermilk 1/4 cup caraway seeds 1 egg yolk 4 tablespoons milkPreheat oven to 400 degrees. Mix together flour, sugar, salt, and soda. Cut in shortening, add buttermilk, and mix until

State Fare: Neil Doherty’s Whiskey-Cured Salmon

Neil Doherty, the executive chef at the Marker in Houston’s Adam’s Mark Hotel (2900 Briarpark Drive) was something of a child prodigy. By 21, he was already a head chef in his native Ireland, where he learned the value of cooking with local ingredients such as seaweed and nettles. He

Domain

The Shining; Looming Large; Building a Better Cookie; Once Upon a Wall.

Designs on Texas

Art Patron and Investor Stanley Marsh 3

Photography by Wyatt McSpadden

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