January 1993 Issue



Not long after she made her trek from Texas to New York, Marla Hanson saw her modeling career end at the hands of a razor-wielding thug. Six years later, the cuts on her face have healed, but the emotional wounds remain.


The 1993 Bum Steer Awards

It was a year of absent Alamos, buried Barbies, castrated calves, derriere drawings, errant escalators, filching frats, grid-iron graduates, hightailing hoopsters, income-tax immigrants, jailed joggers, Keating kudos, lascivious linksters, mercenary morticians, nonoffensive nachos, overdrawn officials, Perot pumpkins, querulous quackers, relaxed Rangers, safe-sex students, testosterone teeth, undersea upraisings, visionary vacuumers, wounded


Clash of the Cyberpunks

When teens from Austin and New York started an electronic gang war, it seemed like another harmless computer game—until the FBI and the Secret Service stepped in.


Shooting Stars

With wit and grit, Amarillo-born photographer Mark Seliger persuades reluctant celebrities to show their true selves.



Grilled Eggplant

2 large Roma tomatoes, halved, seeded, and thinly sliced 1/2 large red onion, halved and thinly sliced 1 bottle rice vinegar 1 large eggplant Olive oil 1 – 2 tablespoons grated mozzarella cheese (per serving) 1/2 teaspoon balsamic vinegar (per serving) 1/2 teaspoon olive oil (per serving) Marinate tomato and


Sesame-Crusted Scallops

3 tablespoons fresh grated ginger 8 cloves garlic, peeled and chopped 1/2 cup peanut oil 1/8 cup soy sauce 1/4 cup fresh lime juice 3 tablespoons honey 3 tablespoons sesame seed oil 1 egg 2 pounds fresh sea scallops 6 tablespoons each black and white sesame seeds (black sesame seeds



Border Bonanza

Look for Texas to win big with North American free trade, as U.S. exports boom and Mexican companies migrate north.


Water Babies

Deepwater Gulf shrimp get all the press, but the sweetest, most succulent shrimp in Texas come from the bays.


State Fare

State Fare

In 1980, when Armando Miranda took his first job in America as a line cook, he barely knew a muffin from a mousse. That has changed. In his peregrinations through prominent Houston restaurants, including the River Cafe, he taught himself to cook. Even today he’s a free spirit. “I don’t


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