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Tubular Tradition
Sausage stuffed the good ol' fashioned way
Food Story  July 27, 2012, by Mick Vann
"...When we eat at some of the better local barbecue temples around town, we take serious note of any sausage that has that old-school taste: The sensory buds activate, we perk up, and we smile. It's this great taste that is disappearing as the flavor of sausage gets dumbed down for the lowest common consumer..."

Cut and Dried: A Primer
The Central Texas meat market roundup
Food Story  January 30, 2004
"...Sausage Makers Back in the prerefrigeration days, every local community had a butcher shop, usually owned by the biggest cattle raiser in the immediate area. They needed a way to prevent spoilage of meat that didn't sell, and a way to use the trimmings, so smokers were built, and sausages were stuffed, as it had been done back in the old country..."

Cut and Dried: A Primer
The Central Texas meat market roundup
Food Story  January 30, 2004, by Mick Vann
"...In the recent past, this was the job of the butcher, a trade that required years of apprenticeship to master. Today, the butcher is quickly being replaced by assembly-line meat cutters, working in huge processing plants, who would become rapidly befuddled if they had to make more than a few specific cuts on a carcass...."

Landmark Eateries
Austin landmarks 25-49 years in the making
Food Story  September 12, 2008, by Virginia B. Wood
"...In order to set some parameters for our local landmarks story, we established the totally arbitrary rule of restaurants/hotels that had been in almost continuous operation more than 50 years. In the course of his exhaustive research, however, Food writer Mick Vann generated an impressive list of local eateries with life spans in the 25- to 49-year range – a considerable feat in the restaurant business..."

Oktoberfest in Austin
Our picks for sausage, schnitzel, and steins
DAILY Food  October 15, 2015, by Brandon Watson
"...We know that the original Munich Volksfest is now just a woozy, beer-soaked memory, but Texans can throw Oktoberfest any damn time we want. Sure, some air-conditioned purists break out their dirndls in late September, but we think sausage tastes better without sweaty mustard...."

Austin's Artisanal Food Companies
Food Story  June 3, 2011, by Virginia B. Wood
"...In our research of local artisanal foods, we generated this unscientific and noncomprehensive list of artisanal food companies with products on Austin store shelves and in farmers' market stalls. Give them a try! Condiments, Salsas, & Prepared Dishes..."

Food-o-File: Friday Lagniappe
A little extra Austin food news
DAILY Food  May 22, 2015, by Virginia B. Wood
"...• June Rodil, beverage director for McGuire Moorman Hospitality Group, has been named a master sommelier by the Court of Master Sommeliers Americas after successfully completing an invitation-only, rigorous three part exam held at the Little Nell in Aspen, CO May 17-20. Rodil becomes one of only 23 woman in North America to have achieved the highest distinction in the beverage service industry..."

Event Menu
A bounty of places to be
Food Column  October 6, 2006
"...Lamar, 206-1000) hosts a weekly happy-hour event, Legs and Notes, on the upstairs patio deck every Thursday. Each evening will feature a different musical artist – jazz with the Ephraim Owens Quartet, Argentinean tango with Tosca, Parisian music of the Thirties with Rumbullion, and Tex-Mex border cowboy songs with John Arthur Martinez – all with wines and cheeses presented by Central Market experts to complement the music; $60 per person each evening, $220 for the series..."

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