While her brain might play tricks on her, Nicoletti is plenty nice. She’s also rip-smart and, at a very young age, is a major influence on the culinary world. Read the full article at Modern Farmer.

There are two things in this story that are 100-plus years old. One is Chevy trucks. The other is former Chevy Chief Truck Engineer Paul Hitch, who turned 101 years old in 2018. 

“Ever since that moment,” Peter Sisseck explains, “everything has been trying to get back to that innocence with how we made it. “That moment” that Peter is riffing on is the stuff of legend, when the first Dominio de Pingus wine was produced back in 1995. 

Saying that chef Enrique Olvera is making Mexican food is like saying that Elon Musk makes cars. Technically, it’s “Mexican food” and flavors you might associate with it, only light-years beyond what you’re accustomed to in approach and execution. 

Up a hill that your car might not be able to climb, on a street that you’ll never find in a tiny town that your GPS will have no idea about — where finding a fellow human to ask for directions can take upwards of an hour — there’s something special and, dare we say, “artisanal” happening.

There’s a whole lot more to Texas than brisket and Friday Night Lights. Don’t get us wrong — both of those things are fantastically delicious in their own right, but in case you weren’t aware, the food and wine world in the Lone Star State is a-booming.