Written by Lois Rodriguez
Ross Dinerstein is well-entrenched in the West Coast movie-making world, but there’s one thing this native Houstonian always brings to the table – his Texas manners. Dinerstein, a successful and prolific independent film producer, was recently in Austin showcasing the first films to come out of his new production company, Campfire.
South by Southwest aka SXSW and formally known as “South by Southwest Music, Film, Interactive, Edu and Eco Conferences and Festivals” continues its run in Austin through the weekend. With the film and interactive portions put to bed, music is in high gear. And for Texas tourism, it’s all good news.
Lady Bird Johnson, champion of roadside beautification, once wrote, “Each year I try to save spring for wild flowers and me, circling my calendar late March and April and May and writing firmly across, “Hold for wild flower season.”
One of the great things about the new wave of barbecue restaurants in Dallas is their innovative approach to side dishes. Here are a few standouts for you to try, along with that brisket and sausage you’re smoking in the backyard. Our thanks to the restaurants for sharing their recipes, and to Dallas writer John Lumpkin—who wrote the Dallas barbecue feature for the April 2015 issue of Texas Highways—for compiling them.
On Thursday night, the Austin Film Society hosted its 15th annual Texas Film Hall of Fame Awards show, a star-studded event that also marks the unofficial kickoff to South by Southwest Film, Music and Interactive Conferences.
British rocker Phil Collins received honorary Texan status at the Capitol on Wednesday, March 11 in recognition for donating his private collection of Alamo artifacts, the largest private collection of its kind.
Ronnie Wells’ reputation in the genre of wildlife sculpture and painting is unchallenged. He switched from a job as a medical illustrator to full-time independence as a working artist after Southwest Art magazine discovered him four decades ago. He has been honored by Ducks Unlimited and the State of Texas. He and his wife Patricia have operated their gallery in Salado more than 20 years.
In the March 2015 issue, Lori Moffatt writes about the spirit mezcal, a cousin to tequila that often contributes a smoky flavor to cocktails. She tested these recipes using Wahaka’s Joven Espadin, which imbues a hint of smoke and is available in Texas at Twin Liquors and Spec’s for around $30 per bottle. Each recipe makes one drink.
We asked readers what they loved about Texas, but truly, what's not to love?
In the March 2015 edition of Texas Highways, photojournalist Julia Robinson covers chuck-wagon history, along with modern-day cook-offs and races across the state. Try the following recipes for a little home cookin’ on the range.
For decades, I’ve passed through Fort Stockton on countless road trips out west, stopping for gas and great Tex-Mex—and to pay homage to the town’s super-sized roadrunner mascot, Paisano Pete. Over the years, I’ve grown to appreciate the town as more than a pit stop. With its proudly preserved frontier fort and colorful Old West heritage, Fort Stockton sweeps me back to an era when Comanches, Buffalo Soldiers, pioneers, ruthless lawmen, and feuding gunslingers crossed paths at this junction of old West Texas.