May 1994 Issue



Black Like Them

During the days of segregation, a young graduate of all-white Rice University managed to become a professor at all-black Texas Southern University.



In the nineties, it’s hip to be square and cool to be clueless. Our guide to the new Texas man.

Seasons to Remember

The end of the Southwest Conference was predictable, but for eighty years it gave Texas fans a brand of football that was anything but.



Housing Authority

With high-tech wiring, a Smart House can cook dinner, wash the dishes, and entertain guests. Are you smart enough to live in it.


Last of a Breed

Bob Eckhardt left an indelible mark on Texas liberalism. At eighty, he looks back on his wins, losses, and wives.

True Blues

In Houston a handful of juke joints and beer bars offers blues the way they used to be—a soulful, gritty communal rite.


Answer Man

Q: Who was so good at a computer network’s trivia game that he got kicked of the system? A: A Texan Bernie Schwal.


State Fare

State Fare

Sweetbreads are a rarity at most restaurants, but executive chef Raymond Tatum has made the rich organ meat his signature dish at Austin’s talked-about 612 West (612 W. Sixth). “People tell me that I make the best sweetbreads,” Tatum says. “And personally I really like them. It’s only human instinct




Cheddar Corn Cakes

1/2 cup fresh corn kernels 1 1/2 tablespoons butter 1/2 cup white cornmeal 1/2 cup flour Pinch of salt 1 tablespoon baking powder 3 shallots, minced 1 egg 1/8 cup vegetable oil 1/4 cup plus 1 tablespoon milk 1/2 cup grated sharp cheddar cheese Sautè corn in butter for 5


Crispy Sweetbreads with Chipotle-Sage Sauce

Chipotle-Sage Sauce 2 tablespoons canned chipotle chiles, seeded and julienne cut 2 tablespoons liquid from canned chiles 3 shallots, sliced 3/4 cup chicken stock 1 stick butter, cut in pieces 12 small whole sage leaves Place first 4 ingredients in small saucepan over medium heat and reduce volume by 3/4.

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