<p><img alt="" class="media-image attr__typeof__foaf:Image img__fid__33041 img__view_mode__media_original attr__format__media_original attr__field_file_image_alt_text[und][0][value]__ attr__field_file_image_title_text[und][0][value]__" height="384" src="http://www.texasmonthly.com/wp-content/uploads/2015/03/3967453645_5ede3bf0f9_b.jpg" title="" typeof="foaf:Image" width="680" /></p> <p>As the Alamo Drafthouse’s plans for expansion continue, the Austin-based chain is in the process of adding theaters in Corpus Christi, Laredo, and El Paso—which would bring the number of Texas cities they’re in to nine. And part of the expansion process involves maintaining the theater’s famously strict rules: no texting, no talking, and no seating if you arrive late for a screening. </p> <p>One rule they’re abandoning, though, is the strict eighteen-and-up age policy. While teenagers have been restricted from visiting the Drafthouse without a parent since the company’s inception, <a href="http://www.seesawaustin.com/2015/02/alamo-drafthouse-south-lamar-reddit-dreams-come-true/" target="_blank">a thread on Reddit earlier this year</a> changed the company’s perspective on its no-teens policy.</p> <!--break--> <p>A seventeen-year-old Austinite named Josh, desperate to see a rare 3-D screening of French auteur Jean-Luc Godard’s <em>Goodbye to Language</em> on Super Bowl Sunday, took to the forum to inquire how strict the company enforced the policy. The Drafthouse’s Austin creative manager John Smith saw the post and responded that “a seventeen year old that wants to see the new Godard movie instead of the Super Bowl is our sort of teenager,” assuring Josh that he would be able to get in. (The theater was so excited to welcome Josh that it offered him a free ticket, a pair of vouchers for future films, and a gift certificate for food during the screening.) </p> <p>That led to a conversation within the Drafthouse about the policy in general, and when the company announced Amy Averett as the director of family and community engagement on Tuesday, they determined a workaround: in addition to a series of initiatives to engage teens and young people, the Drafthouse<span style="line-height: 20.7999992370605px;">—at all locations—would create Alamo Drafthouse NEXT, a program through which teens could apply to be allowed into the theater without a parent. </span></p> <p><span style="line-height: 20.7999992370605px;">The idea of teenagers having to be personally and individually vetted before they can attend a movie is kind of silly, but the Drafthouse is famous for taking this sort of thing very seriously. In fact, the person who’ll be doing the vetting is, according to Averett, most likely going to be CEO Tim League himself. “</span>I’m pretty sure that it’s going to be Tim League and me. Tim is very interested. He’s the one who got excited about the idea of them submitting some sort of application for the program,” Averett says. “He’s excited to see what young people are interested in, what kind of films they’re watching, and what kind of passion they have for film.” </p> <p>As for what the application might look like, Averett says that there will most likely be two ways into the program, which the Drafthouse intends to implement within the next three months. “They could do an application that talks about their interest in film, what their background in film is, what they like, those kind of things,” she says. “Another option is that we’re starting a film education program, in conjunction with a number of the in-school film programs and nonprofits that do film programs with kids, and there might be a way to earn your way in if you attend a certain number of those.” </p> <p>In other words, they’re not opening the Drafthouse up to <em>all</em> teenagers—but, as she put it, they’re no longer “using the age policy as a proxy for good conduct.” There are plenty of adults who text throughout a movie or who get loud and rowdy—and those people aren’t welcome at the company’s theaters either. </p> <p><a href="https://www.flickr.com/photos/camkage/3967453645" target="_blank"><em>(Image via Flickr)</em></a></p>

Two days ago, I featured a post on Naomi Duguid’s new book “Burma: Rivers of Flavor.” Before I talked to the Duguid, I asked her to send along a Texas-esque recipe from the book that I could feature on the blog. Duguid obliged and sent me the recipe for Spice-Rubbed Jerky. For more recipes like this one, check out “Burma: Rivers of Flavor.” Spice-Rubbed Jerky Makes 1 ¾ pounds: serves 6 to 8 This jerky is hauntingly delicious as a snack with drinks or as part of a meal. The main ingredient for the recipe is time. The meat—beef or pork—is rubbed with a spice blend, then dried. Traditionally that would mean air-drying for 2 or 3 days, but I take a shortcut and dry it in a low oven for several hours. Just before serving, the meat is sliced and lightly shallow-fried. spice paste 2 tablespoons coriander seeds 2 teaspoons turmeric 3 tablespoons minced ginger 3 tablespoons minced garlic 2 teaspoons cayenne 1 tablespoon salt 2 pounds boneless beef steak, such as flank or skirt steak, or boneless pork shoulder, or 1 pound of each Peanut oil for shallow-frying Use a spice or coffee grinder to grind the coriander seeds to a powder. Place in a mortar or a food processor with the remaining ingredients for the spice paste and pound or process to a paste. Cut the meat across the grain into strips just under 1 inch wide and about 4 inches long. Place the meat in a bowl; if using both pork and beef, keep them in separate bowls. Add the spice paste, dividing it evenly if using both meats, and use your hands to rub it thoroughly into the meat. To air-dry the meat: Hang the meat in a spot out of direct sunlight for 1.5 to 2 days; it may take 2.5 days if the air is very humid. It’s easiest to do this by threading one end of each piece onto a long metal skewer, leaving .5 inch between the pieces so the air can circulate easily; you will need about six skewers. Then suspend the skewers so the strips of meat hang down freely and can air-dry. When ready, the meat will be lighter in weight but not completely dry. To dry the meat in the oven: Lay the meat strips on a rack set over a roasting pan so the air can circulate. Place in the oven set to its lowest temperature (usually 150°F). Turn the meat after 1.5 to 2 hours, and remove when it is lighter in weight but not completely dried out, about another hour. Once dried, the meat can be refrigerated for as long as 3 days. Excerpted from Burma: Rivers of Flavor by Naomi Duguid (Artisan Books). Copyright © 2012.