For as long as the U.S. military has patrolled the border in search of drug smugglers, there has been the possibility that an innocent civilian would be killed. The government insists the chance is worth taking. Tell that to the family of Ezequiel Hernandez, Jr.
Over the past twenty years Texas Monthly contributing editor Michael Ennis has written about F-16 jet fighters, Houston topless clubs, and the Dallas Apparel Mart. But what he’s focused on mostly is art, as he does in this month’s story about “outsider” artists (see “Folks,”). “I wanted to
GARY CARTWRIGHT’S STORY COVERING the last months of the life of his son Mark [“Nothing to It,” June 1997] was extremely moving. Most impressive of all was the dignity with which he and his son approached the inevitable. The communication shared during this time was inherently more intimate, and this
Hot CDsWest Texas bluesman Long John Hunter plays even more guitar than usual on Swinging From the Rafters (Alligator), and that’s a lot of guitar. Hunter represents the party-down end of the blues spectrum; he’s gotta poke fun at himself even when he’s ostensibly down-and-out, as on “I’m Broke.” With
This month Eakin Press will publish The Alamo Almanac and Book of Lists. Among the interesting items compiled by author William R. Chemerka is one that has nothing to do with history—not really, anyway: It’s the Top Twenty Most Frequently Asked Questions at the Alamo.1. “Where’s the bathroom?”2. “Is this
Growing up in Houston, J. C. Herz spent much of her time defending the city from incoming ballistic missiles. She accomplished this while sitting in front of her family’s television and playing Missile Command—just one of the many video games lovingly described in her second book, Joystick Nation (Little, Brown;
Superchef Stephan Pyles, the culinary hand behind Dallas’ Star Canyon, is opening a new restaurant this fall: AquaKnox. The name refers to the street on which the restaurant is located, Knox, and the menu’s featured ingredient, which comes from the water. “It’s a fish restaurant,” he says simply. Pyles plans
Recipe from Chef George W. Brown, Jr., Seventeen Seventeen, Dallas.Roasted-Jalapeño Remoulade1/2 shallot, peeled and finely chopped 1/2 cup mayonnaise 20 leaves cilantro, finely chopped 1 medium fresh jalapeño, roasted, peeled, seeded, and finely chopped 1 small red bell pepper, roasted, peeled, seeded, and finely chopped juice of 1 Mexican lime