March 1994 Issue


Animal Writes

Eight indigenous authors, nine native critters: A bookish look at the wildest, woolliest creatures in Texas history.

John the Knife

He’s a budget cutter in an era of consumption, a conservative Democrat in a party gone soft, a good ol’ boy with no polish or flash. So why is everyone buzzing about Texas comptroller John Sharp?



Newgulf, R.I.P.

When Texas’ last company town disappears this month, so will a cozy way of life my family knew well.

The Uncertain Sage

A cool, brilliantly blue day in early February found me driving north from Austin on a sort of pilgrimage. I was going to see John Graves, the writer and gentleman farmer, now 73 years old, at his place on four hundred acres of rocky blackland prairie near Glen Rose.My visit


State Fare

The ingredients are earthy but the effect is divine in chef Mark Morrow’s rustic anitra arrosto, or roast duck. Morrow’s recipes from Mi Piaci in Dallas (14854 Montfort) do a turn on traditional Italian fare: fresh fowl brushed with honey and balsamic vinegar and slow-cooked creamy polenta, made from simple




He may live in a posh Houston ‘burb, but rap star Scarface wants to fix up his old ‘hood.


Roast Duck and Creamy Polenta

Duck 2 ducks 1/4 cup balsamic vinegar 1/4 cup honey Salt and pepper to tasteRinse ducks thoroughly. Remove and discard wings; separate legs and thighs from body.Preheat oven to 300 degrees. Combine balsamic vinegar with honey and brush on duck; sprinkle duck with salt and pepper.Roast duck in baking pan

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