Like a lot of Yankees-turned-Texans (not, of course, that it’s possible for a Yankee to ever really become a Texan), singer-songwriter Slaid Cleaves noticed when he first moved here that people take an awful lot of pride in their state. Cleaves likes Texas plenty, too—he’s made Austin his home for a little more than two decades and came here in the first place because he admired the whole Townes Van Zandt/Robert Earl Keen lineage of songcraft.
Information coming soon.
Victor De Lara awoke early one morning not long ago to the sight of forty white horses staring through his bedroom window. It was surreal, even for a man who has made a living with a company whose specialty is spectacle.
We Belo-ng Together
The Gannett Company announced Thursday that it plans to buy Dallas-based Belo Corporation for $1.5 billion in the largest local television acquisition in more than a decade. News of the deal sent Gannett’s stock value soaring by 34 percent over its price at Wednesday’s closing bell, the New York Times reports.
For one night last week, Franklin Barbecue was transported from Austin to New York. Texas Monthly brought Aaron Franklin and his kitchen manager, Braun Hughes, to cook a little barbecue in the pit of Hill Country Barbecue Market in Manhattan. Tickets for the event sold out in less than a day, and when the time came, the downstairs dining room at Hill Country filled up quickly with hungry patrons.
We’re not sure if more strange things necessarily happen in Lufkin than in other small towns, but the person behind the Lufkin Daily News police blotter has a great appreciation for the absurd. (Learn more about Lufkin Daily News crime reporter Jessica Cooley here).
Marquez, who’s lived most of his life in El Paso, spent his childhood at a bakery his parents purchased in 1971, when he was five. Today Marquez owns and operates two of the family’s three bakeries (his brother owns the other), which are known to have some of the best pan dulce in the area.
I was a little kid when I started working in the bakery—and I’ve never done anything else. Forty-something years later, I’m still hanging out in the kitchen.
JAKE SILVERSTEIN: Some people know you and your food from watching Top Chef, some people from eating at Uchi or Uchiko. For people who don’t know you, how do you describe your food?