From the old days of Mellow Mushroom and Texadelphia to the recent days of McDonald’s and Taco Cabana, many UT students are used to seeing their beloved off-campus eateries close and new restaurants open in their place.
Cider was once the most popular alcoholic beverage in America. Almost 90 years after Prohibition, a local cider company in East Austin uses ferments from Europe to preserve that original flavor while also branding itself as a uniquely Austin staple.
The soft sun peeks over the horizon line in the mild air as Jamey Gage picks ripe Damsel tomatoes. For eight years, Gage has been rising before sunrise, fulfilling his dream of being a farmer.
Two years after Veggie Heaven’s 2014 closure, owner Stacy Chen was forced to choose between continuing a comfortable retirement and reopening her beloved restaurant.
After selling her restaurant’s share many years ago, Dorsey Barger now invests herself in two more responsibilities: maintaining the farm and the guest house in her backyard.
With a campus dominated by fried chicken sandwiches and cheap Mexican food, UT felt like the perfect place for MBA students Quentin Cantu and Brian Murphy to serve healthy food from their new business, Ranch Hand.
Taking the concept of farm to table a step further this Saturday, Austin foodies will hunt and harvest an entire meal from meats and vegetables they procured themselves.
