Customers at food trucks may soon be able to recycle on-site, after the Austin City Council voted Thursday to ask the city manager to create an ordinance enabling food trucks to provide recycling and composting...
Daniel Heron has no interest in being a commercial cook. The UT alum and Austin-based entrepreneur believes that food goes beyond the industry — it is a platform for different cultures to connect...
TOM’S Founder and Chief Shoe Giver, Blake Mycoskie, lectured about his experiences as a social entrepreneur and his ONE for ONE movement at Hogg Auditorium on Wednesday night. After the lecture,...
Each Saturday, the farmer’s market at Republic Square Park is filled with white tents housing various vendors and the occasional string quartet. Daily Greens is one of the busiest of those white...
Whether you are a burgeoning Iron Chef or you get nervous just watching Ina Garten, the concept behind cooking is fairly universal: to kill harmful pathogens and to make the food tastier to eat.
Over...
When the creators of UMeTime were looking for an ideal place to test their app, a college campus full of hungry students quickly came to mind.
UMeTime Corp., an Austin-based startup, helps users find...
From breakfast tacos to barbecue, Austin is known for its variety of mouth-watering food. SXSW is the perfect time to sample Austin’s best, but it’s also one of the city’s busiest weeks....
Steam escapes from the smoker as SLAB BBQ employee Rance Simpson takes out a piece of seasoned chicken and begins chopping it up with speed inside the small food truck. The SLAB employees are busy preparing...
Austin’s food trucks have found a new, permanent home and they’re taking West Campus’ Mighty Cone with them.
A permanent food court is set to open mid-March on Barton Springs...
America is a pizza-hungry nation, and UT is no exception. University dining venues sold a combined total of 257,392 slices of pizza last semester alone — 6.5 slices for each of the University’s...
From a food trailer in an East Austin parking lot to the TV screen, Aaron Franklin, owner of Franklin Barbecue, along with his wife Stacy, never imagined their brisket could create such a worldwide following.
“I’ve...
Spoon University, a food publication created by college students for college students, made its Texas debut in the city of food trucks, breakfast tacos and barbecue last month. The magazine is currently...
