AUSTIN POLITICS ARE the nuttiest in the state. It all stems from an obsession with quality of life, and nothing quite brings out the daffiness like a threat to the city’s beloved Barton Springs. Even as a two-year legal battle continues to rage over development upstream on Barton Creek, a
This fall, photographer Jim Arndt and Western props supplier Tyler Beard visited the annual event in Burnet to chew the fat with many of the craftsmen featured in The Cowboy Boot Book (Peregrine Smith Books), their pictorial guide to fancy footgear. Arndt and Beard have dressed Western
When Bruce Pike was 16, he was doing chateaubriand and baked Alaska at the University Club in San Antonio. Now at 31—having migrated through some of that city’s fancier restaurants (including La Buca and Biga)—he is doing his own thing at Luna Notte (6402 N. New Braunfels). “I’m going for
WHEN I WAS A SOPHOMORE AT THE University of Texas in 1977, my grandfather, a prominent Houston attorney, came to Austin to give a lecture to the university’s law students. After his speech, my grandfather told me he wanted to introduce me to someone. He led me toward a large
Old-timers around Canon recall that in 1959, when Harry Wheeler erected the seven-ton concrete-and-stucco cowboy outside his trading post and curio shop, he had to bring in a truck and crane from a local drilling company to set the big galoot on his feet. Towering over U.S. 60, Tex Randall
“WE CATER TO REAL COFFEE drinkers,” says seventy-year old Joseph Fertitta, the president of Beaumont’s Texas Coffee Company and son of the founder. Texas’ only family-owned Coffee-manufacturing company has been perking along with its Seaport brand since 1921, competing in the national market by virtue of its product’s prodigious strength.
Basting Sauce1 cup orange juice 3 teaspoons white wine vinegar 2 teaspoons honey 2 teaspoons granulated sugar 3 teaspoons Grand MarnierPlace ingredients in saucepan, and cook over medium heat until reduced and caramelized, stirring occasionally.Duck1 3-pound duckling 1 orange 1 limePreheat oven to 350 degrees. Squeeze orange and lime juices