May 1994 Issue

Features

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.

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.

Columns

Technology

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.

Politics

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.

Lifestyle

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.

Miscellany

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

Reporter

Web

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 cheeseSautè corn in butter for 5 to

Crispy Sweetbreads with Chipotle-Sage Sauce

Chipotle-Sage Sauce2 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 leavesPlace first 4 ingredients in small saucepan over medium heat and reduce volume by 3/4. Add butter

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