Life + Culture

Craving. Creating. Evolving.

Jane Ko’s 15-year journey shaping Austin’s food scene and beyond Article by Julie Royce | Photography by Courtesy of Jane Ko When Jane Ko launched A Taste of Koko in 2010, she didn’t set out to become one of Austin’s original food influencers — she just wanted to find her path. “I started A Taste of Koko when I was at UT Austin,” Ko said. “I realized early on I probably wasn’t going to do higher education like my peers. I wasn’t good at academics or sports, so I started looking for other...

Travel

Rooted in Flavor

A whole world behind the label — built on faith, family and Fredericksburg peaches Article by Julie Royce | Photography by Courtesy of Fischer & Wieser Long before Fischer & Wieser became a household name, Mark Wieser just wanted a nicer place to sell peaches. In 1969, he opened a roadside fruit stand in Fredericksburg from a restored 1870s German log cabin. He stocked peaches from the family orchard and asked his mother to make jams and jellies to fill out the shelves. “By the end of the...

Food + Beverage

A Perfect Pairing

COVER 3 blends a curated wine program with scratch-made fare Article by Julie Royce | Photography by Courtesy of COVER 3 In a city where sports bars are often synonymous with pitchers of beer and fried food, COVER 3 has carved out a different lane. At its Austin and Round Rock locations, the restaurant pairs a scratch kitchen with a carefully curated wine program, creating a dining experience that feels elevated without losing its casual appeal. “We genuinely enjoy a good glass of wine, and...

Food + Beverage

Plant-based Sizzle

BOA Austin adds Beyond Meat to fine dining menu Article by Julie Royce | Photography by Courtesy of Beyond Meat In a city where steakhouses often stick to tradition, BOA Austin, located at 300 West Sixth Street, is carving new ground with a plant-based addition. The restaurant has introduced Beyond Meat’s steak filet, offering a vegan spin on its signature steak frites. “We aim to cater to all our guests’ dietary needs,” Executive Chef Brendan Collins said. “There is a market for alternative...