People talk about getting their fruits and vegetables from a 10-mile radius. At Olivia, they’ve cut it down to 10 yards.

Field and Feast: Restaurants Growing Their Own Play Now | Play in Popup

The demand by diners that restaurants they patronize provide at least some locally sourced ingredients on their menus has inspired a handful of them, including Fonda San Miguel and Olivia, to grow food gardens on site.

I feel it’s important for each of us to understand the path to the plate, and in an effort to walk my talk, I accepted an invitation from Susan Hausman and Dorsey Barger of HausBar Farm in East Austin to visit on a day they had scheduled chicken processing.

Field and Feast Fifty Eggs Play Now | Play in Popup

Cool Hand Luke, starring Paul Newman, is one of those iconic films imbued with symbolism–and eggs. In the movie Newman’s character, Luke Jackson–a prisoner on a Southern chain gang–proclaimed to his confined cohorts that he could eat fifty eggs, and do so in an hour’s time. How many people after seeing that movie have attempted that very move? I can think of one.

This recipe for Sweet tea Pie comes from Olivia/Lucy’s pastry chef Taff Mayberry, based on a recipe from Olivia chef/owners James Holmes’ mom.

For our February Pie-a-palooza, Mike Sutter of Fed Man Walking conducted a Q & A with with Taff Mayberry, the pastry chef for Olivia and the man behind the Southern-style pies at Lucy’s Fried Chicken.

Field and Feast On the Central Texas Pie Trail Play Now | Play in Popup

February is National Pie Month. It’s not surprising we dedicate an entire month to pie; after all, humans have loved this filled pastry since ancient Egyptian times when it was just an oat or wheat crust filled with honey and cooked on coals.

I’ve enjoyed Mike Sutter’s restaurant reviews and views since he was a restaurant critic at the Austin American Statesman. And if it is possible to like his work more now that he’s undertaken his own venture FedManWalking.com, then stick a fork in me–I’m guilty.

You’ll find food journalist and restaurant critic, Mike Sutter, at fine dining establishments and dives, savoring menu items from each with equal appreciation and criticism. While some people in Mike’s position might be reluctant to name favorite dishes, when asked, he was candid about what delights his palate.

Field and Feast Fed Man Walking Play Now | Play in Popup

As the former food critic for the Austin American Statesman Mike Sutter knows his way around everything from fine dining to dives, and writes about each with objectivity, wit and humanity. Today he crafts restaurant reviews for his website FedManWalking.com