Summer 2017

Your food issue reminded me of my food connections with Rice. I was a “grub” at Jones College from 1968 to 1969. One night our crew decided to go for …
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In this issue, we feature a menu of Rice alumni who are contributing, in myriad ways, to Houston’s reputation as one of America’s most innovative and creative …
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In August 2001, my parents rented a van, packed it with clothes, extra-long twin bedding and dorm decorations, and then drove me from Memphis to Houston — where I …
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In May, owner and pitmaster Greg Gatlin ’03 got some smokin’ good news — Gatlin’s BBQ scored a spot in Texas Monthly’s “Top 50 Barbecue Joints in Texas” list. The …
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When Willet Feng ’06 graduated Rice, he fully intended to put his managerial studies classes to work. But when he moved to Seattle with then-girlfriend Diane Wu ’07, a …
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For friends-turned-business-partners Lulu Fang ’11 and Amy Lin ’11, opening an art café last December was a goal they had dreamt about for years. After graduating with degrees in …
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A Nicaraguan who came to the U.S. in 1976 to attend Texas A&M University, Michael Cordúa saw a number of doors close before, at age 27, he opened Churrascos. …
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A little more than a decade ago, Lindsey Schechter ’99, who was an owner and chef at a restaurant on the coast of Maine, had an idea. Today, she …
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1. First, appreciate good food, at home, in cafes or restaurants, wherever you find it.

I grew up eating good food and loving the Puerto Rican food …
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Nearly two years ago, Jennifer Thai ’05 launched a second career as a baker of healthy treats and muffins — a bold move inspired by her young daughter’s food …
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