July 1992 Issue

Features

Art

Hot Shot

Haven’t heard of Geof Kern, Texas’ most famous photographer? You must live here.

Miscellany

Art

Arcola Cafe

When Birney Imes began working on his juke joint series in 1983, the black honky- tonks that nourished the Mississippi Delta’s rich blues tradition were being replaced by discos. “What attracted me,” Imes says, “was the creativity that went into that special atmosphere. The older places have a timeless quality.”

Tough Choices

Lawrence Wright’s “The Case For Castration” [TM, May 1992] provides an interesting view on the issue of castration, sex offenders, available treatment, and society’s concerns about the best response to such acts of assault and violence. As the article documents, treatment of sex offenders is a recent development. In Texas,

State Fare

Chef Oscar Mejia’s splashy tropical creations give a summer feel year-round to the menu at the Merchant Prince in Galveston. Located just off the soaring lobby of the beautifully restored 1879 Tremont House hotel (2300 Ship’s Mechanic Row), the intimate restaurant showcases Mejia’s idiosyncratic blend of Caribbean and Southwestern culinary

Columns

Reporter

Eye of the World

Starting in 1923, Beaumont businessman John Gavrelos carved out a realm of his own at his J&J Steak House on the Eastex Freeway. Gavrelos died in 1979, but his Eye of the World, a tiny museum appended to the side of the restaurant, still lures visitors with its enigmatic jumble

Art

Elvisualizations

Elvis fans will have their very own sightings in a new book, In Search of Elvis, just published by the Summit Group in Fort Worth ($12.95). The cartoon book is a knockoff of the prodigiously successful Where’s Waldo? children’s series, but Summit’s publicity coordinator Bryan Drake suspects that more parents

Gold Star

One of the state’s strongest contenders for a gold medal at the Summer Olympics will be San Marcos high jumper Charles Austin. That’s assuming that the 24-year-old Austin, the reigning world champion in the high jump, makes the team at the Olympic trials in late June. He is one of

Web

Swordfish and Chipotle-Mango Sauce

Grilled Swordfish1/2 cup extra-virgin olive oil 1 tablespoon soy sauce 1 teaspoon coarse salt 1 teaspoon cracked black pepper 4 cloves garlic, minced 1 tablespoon Caribbean jerk seasoning (sold in jars) 1 shallot, chopped fine 1 tablespoon chopped cilantro 4 5-ounce swordfish steaksMix ingredients and marinate fish for 1 hour.

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