May 1994 Issue

On the Cover

Born to Run

In the campaign for governor, the Republican nominee is out to prove to voters—and himself—that he’s his own George Bush.

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.

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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