The tradition of using direct heat to cook barbecue might be disappearing across the state, but it’s alive and well at Ronnie’s BBQ in Johnson City. For more than thirty years, Ronnie Weiershausen has manned the flames over coals in the pits outside while his wife, Cindy, rules the inside of their joint, where the regulars line up every day for lunch. “It’s simple, but there’s a lot of hard work to it,” says Ronnie, who adds: “I’m hard-headed, and I think that’s the way to cook.”
Barre Wheatley leads an ambitious program that encourages students to shoot for the moon.
Euless is home to one of the largest Tongan communities in the U.S. In this documentary, Huay-Bing Law explores how the immigrants have revitalized the local high school football team through the story of one player, Patrick Vahe.
The restaurant inside an old brick dairy building is run by chef David Claybar, whose family roots in Orange run several generations deep.
In Matagorda, the Huebner Brothers Cattle Company has been leading a semiannual cattle drive for more than a hundred years.
The fencing duo from San Antonio took bronze in 2012, and this summer in Tokyo, they’re seeking even greater Olympic glory.
At Texas Q in Kingwood, Sloan Rinaldi is the first woman in her family to take over the barbecue pit in over a hundred years.
We go along for a ride in professional BMX rider Aaron Ross’s 1985 Porsche 911 Carrera as he spends a fun-and food-filled day in his hometown, from hitting golf balls to enjoying his favorite grilled cheese.
A fifth-generation New Orleans native, Sharon Richardson never imagined leaving Louisiana for Texas, but when Mother Nature strikes with a hurricane, plans change. After evacuating to Austin, with her life turned completely upside down, Sharon said she just did what she knew how to do: cook.Her business started with homemade
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