By Mark Stenberg, University of Texas at Austin
“[The cleaning woman] thought that he was deliberately lying motionless, pretending that his feelings were hurt; she credited him with unlimited intelligence.”
At Hot Joy in San Antonio, Chef Quealy Watson is making award-winning Chinese-Mexican stoner food. Interested?
The story of the Austin chef putting stink on the map.
The former ‘Austin American Statesman’ food critic and current FedManWalking is on a mission to eat and chronicle 500 tacos.
Understanding Whataburger’s delicious role in the deep nostalgia of the Texas stomach.
What is it that sets ACL apart from other music festivals? The fact that they don’t have to set themselves apart from other music festivals.
One man’s search for truth at the salsa bar.
Capyac, the jazz-influenced electronic project by Delwin Campbell and Eric Peana, is what happens when artistry meets musicianship.
The music festival that’s too good for its own good.
Brandon Silver, a 29-year old chef at qui restaurant in Austin, recently returned from a three month internship at Noma in Copenhagen.
How to identify and handle these nine dangerous species of professor.
A guide for identifying and preparing the wild edibles on Texas college campuses.
The story of Xavier Rotnofsky and Rohit Mandalapu, UT’s two most unexpectedly successful student politicians.
A college runner turned yeoman farmer.
T.G.I.Friday’s is eyeing millennial money with its revamped marketing campaign, but they forgot to improve the food.
What to expect when you’re rushing.
Two student groups at the University of Texas exemplify the emergence and success of LGBTQ Greek life.
The Battle of the Alcohol.
Country fried great.
Matheson has all the legitimacy of an obscene, tattooed, blue-collar chef from Canada, but he has something else. He’s hilarious.
The Austin hip-hop artist on making his own sound.
You’ll come for the show, but you won’t stay for the food.
© 2017 Study Breaks