Spring 2012


Tooting your own horn is sometimes frowned upon...

best left to the provinces of PR firms—but as we measure the success of our business in ways other than purely bottom-line economics, this is the time and place for it! 

We have tallied the results from our 2011 Eat Drink Local Week fundraiser for local food nonprofits Sustainable Food Center and Urban Roots, and we are properly impressed with ourselves. This event raised more money than in any of our previous four years—in a tough economic climate, with pocketbooks stretched and resources limited. Raising over $52,000 during a weeklong celebration of local food could only have happened with an outpouring of support from the community.

Our community appreciates the value of investing in their food growers, producers, chefs and markets—and having a rollicking good time in the process. This is both gratifying and essential to our continued efforts to transform the way we relate to our food and choose a conscious way to eat. We are happy and humbled to be part of this movement.


Cilantro Lime ice cream from Lick. Photograph by Dustin Meyer.

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Notable Edibles

Lenoir, Salt & Time, the side bar, Drought Resource Center, 5 Mile Farms, Wholly Cow Burgers.


Get your Licks

Creating ice cream with a Texas flair.

Edible Ed

eat our homework

Connally High School Culinary Program introduces students to foodservice careers


Hoover Alexander

Going back to his roots with a new trailer and food garden.

Edible Endeavors

Red Caboose Winery.

Embracing Local

It's all in the words.

Farmers Diary

Boggy Creek Farm

Food has always been important here!

Edible Economics

Budget Cuts

Discover innovative cuts of beef to help your budget.

Cooking Fresh

Savoring Spring

Capture the moment with inspired recipes from Austin chefs.

Edible Gardens

A slice of life.

Eat Wild

Foraging basics.

Behind the Vines

Doc Russ, Texas Wineslinger.

Seasonal Muse

Power of two.

Tipsy Texan

Imbibing improv.

Seasonal Plate

BC Tavern.

La Casita de Buen Sabor

Spring desserts garnished from the garden.

Root Causes

The birds and the bees.

When We Eat and Why

What comes first at Free Minds.

Department of Organic Youth

Little hands, big plans.

Back of the House

SFC Chef Series.

Art de Terroir

Art on the Green.