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March 1994

  • Features

    • Feature

      John the Knife

      By

      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?

    • Feature

      Animal Writes

      By

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

    • Feature

      A Whole New Ball Game

      By

      Once, the fight for funding and attention in college sports pitted women against men. Today, with women’s sports commanding greater respectability, it’s also women versus women, and the fight is uglier.

    • Feature

      The Price of AIDS

      By

      After years of decay and death, a Houston neighborhood ravaged by the disease is learning to live with it—and surviving.

    • Feature

      Tex-Mex Treks: Ciudad Acuna, Coahuila

      By

      A cool mariachi bar (in Juárez), tasty lake bass (in Cuidad Acuña), terrific shoes and boots (in Reynosa), and other secrets of border travel.

  • Columns

    • Texana

      Good Humor Man

      By

      Ace Reid was the greatest cowboy cartoonist in the world; I laughed at his jokes and was honored to be his friend.

    • Music

      Switch-hitter

      By

      Can tejano heartthrob Emilio Navaira survive the crossover to country music?

    • Lifestyle

      Newgulf, R.I.P.

      By

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

    • Business

      The Player

      By

      With native roots but global goals, investment guru Tom Hicks redefines Texas business for the nineties.

    • Behind the Lines

      The Uncertain Sage

      By

      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 was prompted by the …

  • Reporter

  • Web

    • Recipe

      Roast Duck and Creamy Polenta

      By

      Duck 2 ducks 1/4 cup balsamic vinegar 1/4 cup honey Salt and pepper to taste Rinse 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 with a …

  • Miscellany