Feature
Mrs. & Mrs. Bridge
Tobi Sokolow and Mildred Breed, two of the world’s expert cardplayers, have little in common—except a killer instinct.
November 1995
Features
Six-Man Football
Twelve Yards and a Cloud of Dust
The Tiny town of Mullin adopted its high school football heroes in more ways than one. These foster children and native sons had the time of their lives playing in the Super Bowl of six-man football.
Feature
Crude Awakening
There’s black gold in the South American rain forest—lots of it. Can the oil companies get it out without ruining the jungle and the way of life of the Indians who live there? The perils of drilling in the heart of darkness.
Smelling Like a Rose
Critics complain about Houston’s rising debt, but Mayor Bob Lanier’s reputation is blooming, which is why he’ll win a third term this month.
Crazy for Brew
With 31 new brewpubs across the state, deciding which bar to belly up to has never been more difficult—or fun. Our guide to the craft-beer craze.
Feature
Hostile Makeover
Mary Kay Ash and Jinger Heath have made fortunes getting women to buy and sell their beauty proucts. But no lipstick or powder can conceal the ugliness between these Dallas cosmetics queens.
Web
Wilted Red Chard
2 to 3 bunches red chard 2 tablespoons mild vinegar 2 tablespoons butter salt and pepper to taste Remove thick part of chard stems. Sauté leaves with remaining ingredients until just barely wilted. To serve, place grilled pork medallions on top of sauce, with chiles rellenos and…
Chiles Rellenos
4 medium ancho chiles 1 cup cooked and seasoned black beans, well drained 1/4 cup mild goat cheese 1/2 cup grated sharp cheddar, such as Vermont 3 tablespoons chopped cilantro 2 to 3 tablespoons sliced green onions, tips and stems beer batter (your favorite…
Recipe
Grilled Pork in Cascabel Cream Sauce
Cascabel Chile Purée 8 to 10 dried cascabel chiles 2 cups chicken stock Seed chiles and toast in a sauté pan. Put stock and chiles in a saucepan and simmer 15 minutes. Purée in a blender. Marinade for Pork 1/2 cup chile purée (recipe above) 1 cup chicken…
Columns
Time Marches On
Computer-aided choreography, professional composers to score the music, mammoth budgets: At high schools and colleges across Texas these days, marking bands are playing for keeps.
Design
Seeing Red
The contrversial color of ASan Antonio’s new public library is only the latest indication that architect Ricardo Legorreta isn’t afraid to buck convention.
Behind the Lines
Prince “Tex” Charles
Donald Trump is one. So are Boris Yeltsin and John Gotti. So was Emily Dickinson. What are they? Texans of course.
Health
The Real Medical Crisis
For reformers of the nations health-care system, ground zero may be Dallas’ Parkland Memorial Hospital, where the crush of uninsured patients with non-urgent complaints is affecting everyone’s care.
Music
Asleeping Beauty
More than two decades after he arrived in Austin, Asleep at the Wheel’s Ray Benson still reigns as the king of swing.
Miscellany
State Secrets
Cop Crisis
Are Texas cops as bad as Mark Huhrman? Ples: Why your cara rental rates are being driven up.
Roaring Twenties
An Armey of opposition to the House majority leader; a spirited response to a Christian’s plea for understanding.
State Fare
State Fare
In the hands of chefs Raymond Taum and Robert Mayberry at Austin’s Brio, pork is more than just the other white meat.
Reporter
Hype or Hero?
He’s won the support o Mexican Americans in El Paso; now he wants to win a seat in Congress. Is Silvestre Reyes’ attack on illegal immigration heroism or hype?
