Alumni

Aguas Frescas

Literally “fresh waters,” these fruit-forward, colorful drinks are commonly available in Mexican restaurants and some grocery stores. Popular flavors include cantaloupe, mango and watermelon. And when the …
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Nine years after earning his MBA at Rice’s Jones Graduate School of Business, Chris Campbell ’01 and co-founder Steve Williams teamed up to create Chameleon Cold-Brew in Austin. Cold-brew coffee’s …
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While at Rice, Gabriella Buba ’16 turned her Baker College room into a tea lab. “My Rice roommates could tell you stories,” Buba jokes, referencing her experiments making kombucha …
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1. Where ties come to die.

2. The wood paneling on either end of the bar was originally from Lovett College.

3. Doctoral student Hannah Pearce manages social events for the …
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Logan Beck ’09 started out as a barista at Rice Coffeehouse. The visual arts major’s background in photography and sculpture led him and Eric Hester ’07 to start a …
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If you’ve made a bundle in the Silicon Valley venture capital tech investor world, there are two ways to go about making wine. The first is to buy a …
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Ana Builes ’14 spent a postgraduate year traveling the world courtesy of a Roy and Hazel Zeff Fellowship for independent study. The Colombia native chose to study coffee’s journey …
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Kombucha, a fermented tea, is made by introducing a culture to sweet tea and allowing it to ferment. For the Rice community and nearby Houston neighbors, fresh-made kombucha is …
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Andrew Webber ’96 learned a thing or two at Rice that might surprise you. A double major in biology and anthropology, he’s putting both areas of study to work …
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Family reunions at the Orozco Ranch in rural Mexico gave rise to some of the happiest moments in Iñaki Orozco’s ’05 life. Over the years, childhood afternoons spent splashing …
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