September 1995 Issue

Features










Texas Twenty: Gwen and Willie Richardson
Long before racial preferences were a political hot potato, these respected conservatives were bucking conventional wisdom—within their own community.






Texas Twenty: Linda Aguilar-Bryan and Joseph Bryan
After a decade of lab work at Baylor College of Medicine, this husband-and-wife team has solved the mystery of hyperinsulinism.

Columns

Waterworld
Roberts County landowners are battling to save the Ogallala Aquifer—and what remains of their agrarian past.
Ghost Story
When you read a Hardy Boys novel, the mystery isn’t who done it, but who wrote it.
The Reel World
In Mexico’s Sea of Cortés the bonito, tuna and dorado nearly jump into your boat. No wonder I’m hooked.
I’m a Believer
With so many people attacking the Religious Right these days, being a Christian isn’t easy. But I keep the faith.
Miscellany
State Fare
Tempt summer-singed appetites with this breezy Mediterranean combo: a sensational salad and crisp crostini topped with shrimp and goat cheese from Dallas’ Sambuca (2618 Elm). Executive chef Willem De Froy says contrast is the key: “You pile the peppers, which are sweet, on top of the crostini with goat cheese,
Reporter
Basking in It
If the literary novel is dead, then why is Baskerville Publishers in Dallas flourishing?
Web
Three-Lettuce Salad
1 head arugula (1/3 pound) 2 heads Belgian endive 1 head radicchio 12 thin slices Parma hamToss lettuces with vinaigrette (see recipe, below). To serve, place 2 slices ham on each plate and top with salad.Sun-Dried-Cherry Vinaigrette2 tablespoons lemon juice 1/2 teaspoon champagne vinegar 1 egg white 1 cup olive

Shrimp and Herbed Goat Cheese Crostini
Recipe from Sambuca, 2618 Elm, Dallas.18 jumbo shrimp 8 ounces fresh goat cheese 1 tablespoon each fresh basil and thyme, finely chopped 1 teaspoon fresh tarragon, finely chopped Dash of lemon juice Salt to taste 1 baguette French bread Virgin olive oil 3 cloves garlic, mincedBoil, peel, and chill shrimp.