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Texas Comptroller Considering Blacklisting Ben & Jerry s Because of Palestine Views
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The Austin FC Issue - Hit Brewery Row to Choose Your Own Austin FC Home Match Beer Adventure: How to get a little matchy-matchy with the city s first top-tier sports club and its many superb beer options - Features
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Review: A Father s Day Roundup of Lagers That Dads Like - Food
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Texas Monthly barbecue editor chews the fat on Austin’s hottest spots Jun 3, 2021, 12:30 pm Vaughn gives a shout to Austin s LeRoy and Lewis for its pork-forward dishes, including sausage, bacon ribs, pork hash, and pork belly burnt ends. If there were such a thing as a walking encyclopedia of smoked Texas meat, it would be Daniel Vaughn. Through his travels across the state and beyond, the author has seen (and tasted) it all. Not only has he written two books on the subject, he was also named the state’s first and only
Texas Monthlybarbecue editor back in 2013 a gig that’s ushered him to more than 1,800 barbecue joints throughout his career, most of them in Texas.
Frank A. Wolak writes that federal regulation is not the answer to the disaster that smashed Texas’ deregulated energy market last month. He opines that “the [Public Utility Commission] of Texas does have a record of successfully for the past 20 years no less regulating wholesale and retail markets in the state.”
Apparently, he missed the research done by the Wall Street Journal showing that since 2004 Texans in the unregulated markets paid $28 billion more for energy than those in regulated markets. If this is Wolak s idea of “successfully regulating,” I’d really like to see what he defines as a failure.