Austin, TX
A Taste of Louisiana Makes Its Way to Austin at Parish Barbecue
Holden Fulco is no stranger to Central Texas barbecue. He’s got a resume that could appease even the staunchest of brisket enthusiasts. His foothold in the world of smoked meats and sides started at Franklin Barbecue in 2019. After a brief but impactful stint where he says he “learned a lot about how green” he was, Fulco moved over to Interstellar BBQ in early 2020, two weeks before the pandemic shut everything down. With the restaurant closed during the height of COVID, Fulco remembers staff tinkering with recipes and taking the time to “try new things, and throw stuff against the wall to see what stuck,” he says. He’s also worked with Pinkerton’s Barbecue, opening its San Antonio location. Now, Fulco is ready to open his own barbecue spot.
Parish Barbecue was born as a series of pop-ups and became his first food truck, launched on March 22, 2025, in collaboration with Batch Craft Beer & Kolaches. The Louisiana-influenced dishes at Parish Barbecue come, in many cases, straight from the recipes of dishes he ate while growing up. The meats include Central Texas beef sausage that he calls “the most traditional thing on the menu.” The brisket, from Creekstone Farms, is coated in Tabasco and finished with Cajun seasonings. The pork ribs get the same treatment as the brisket, plus a bath in Tabasco-infused vinegar and a glaze finish made from Steen’s cane syrup. The ham, made from Creekstone pork butts (Fulco believes his is the only place serving it in Texas), is served with a Creole mustard glaze. “Your traditional ham comes from the leg, which is a lot leaner,” he says. “I wanted to be more luxurious than that… It’s got a lot of moisture, and the fat is nice and creamy.”
The most unusual meat on the menu is the pulled duck with spiced cracklins made from the duck skin. Duck hunting was big in Fulco’s family. “The idea behind it is to do something like pulled pork, because I honestly think pulled pork is boring,” Fulco says. The duck’s skin is removed and used for the cracklins, while the duck itself is seasoned with orange zest and orange pepper, then smoked for three hours. To finish, they confit the meat and coat it in duck fat, fresh orange juice, more orange zest, and Steen’s Cane Vinegar (this light molasses-style syrup also turns up in the ham glaze and the brownies on the dessert menu). Finally, the dish is sprinkled with the crisp skins.
The crawfish cornbread dressing leads the sides, a traditional Louisiana dish Fulco describes as “Thanksgiving meets Mardi Gras.” It contains “all the best things about etouffee” — that is, the cheese, the Cajun holy trinity (minced onion, celery, and bell pepper), and Cajun seasoning mixed with crumbled cornbread. Right now, the team is baking it in their smokers due to limited space in the food truck’s pits. The pimento macaroni and cheese, another hit closely inspired by Interstellar’s recipe, is made by blending slices of red peppers into the dish with pimento cheese and then topping it with Zapp’s Voodoo Chips, a Louisiana favorite. There’s also an Acadiana (a mash-up of Acadian and Louisiana) potato salad, with potatoes boiled in crawfish boil seasoning before it is chopped and slathered in a combination of mayo, Creole mustard, chopped eggs, olives, and topped with green onion. “It’s a little sweet, and a little vinegary… It’s definitely not your traditional picnic [variety],” Fulco says.
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Acid, like the vinegary notes in the potato salad, features big on the sides menu. There’s the Parish Pickle Plate, featuring seasonal pickled vegetables to give diners something to help cut through the richness and fat inherent in smoked meats. The remoulade vinegar slaw is a statement — Fulco, who strongly prefers a vinegar-based slaw to mayo, lets the cabbage sit to soak in for a few hours. The Creole tomato salad, available seasonally, offers a nice acidic bite. All of the sides, except the crawfish dressing, are vegetarian. For those who don’t eat meat, there is also a blackened veggie muffuletta made with a blackened cauliflower steak, smoked eggplant, Provolone, and olive salad. The smoked red bean dip, made with confit green and red bell peppers, garlic, the Cajun trinity, and refried camellia red beans, is served cold because that’s how Fulco says it tastes best. “In New Orleans, red beans and rice is a big deal,” Fulco says.
Fulco says he’s careful about sourcing his food because he prioritizes humanely raised and sustainable farms and ranches with high-quality products. While he tries to get locally-raised meats and vegetables, he is currently working with the Kansas City-based Creekstone Farms, a significant brisket producer that he notes Franklin previously used. “They have probably the most ethically raised beef you can get that isn’t from Texas,” Fulco says, noting that he is currently in talks with Texas-based company, Heartbrand Beef.
Fulco is comfortable in the barbecue world after so many years working at it; this wasn’t always his plan. He got his business degree and even toiled around in real estate before deciding barbecue was his passion. He wanted to make it his career. This pivot horrified his parents, he says, but the business degree informed his search for the right opportunity to come around. The owners of Batch Craft Beer & Kolaches already had the food truck and were looking for a business partner to run it. Fulco was looking for an easy start-up and a food truck. Thankfully, Batch had already paid for one. “They invested in the business by getting us a little walk-in cooler that’s right behind our trailer, which has helped a ton for storage and prep,” Fulco says.
Parish and Batch’s owners have also teamed up to produce their own beer, the Parish Weisse, a Berliner Weisse-style brew that Fulco says goes great with barbecue. “We’re going to make some different syrups, depending on the time of year, that the bartender can add in. We may even do a Hurricane-flavored one,” Fulco says.
Correction: Thursday, April 3, 2025, 4:01 p.m.: Holden Fulco’s name has been updated throughout.
Austin, TX
Abbott unveils monument dedicated to Texas Revolutionary War soldiers
AUSTIN (KXAN) — Governor Greg Abbott and the Texas Society Sons of the American Revolution unveiled a new monument at the Texas State Cemetery on Saturday, dedicated to Texas Revolutionary War soldiers.
“We must educate every generation about why it is that America grew from a tenuous 13 colonies into the most powerful country in the history of the world,” said Governor Abbott. “This monument here is an enduring testament to the heroes who fought for the freedom that is unique to America.”
The monument was dedicated to 69 soldiers who fought in the American Revolutionary War and later settled in Texas, according to a press release.
Among those that were honored, Abbott recognized:
- José Santiago Seguín, grandfather of Texas Revolutionary hero Juan Seguín.
- Peter Sides, who fought in the 2nd Battalion of the North Carolina Regiment of the Colonial Army, and was later killed in the 1813 Battle of Medina, fighting for Mexican independence against Spain.
- Antonio Gil Y’Barbo, the founder of Nacogdoches.
- William Sparks, who fought as a mounted rifleman in the American Revolution and later settled in Texas. He had two sons and two grandsons who fought in the Texas Revolution.
“This year marks the 250th anniversary of the American Revolution, which not only gave freedom to the British colonies of North America, but inspired movements for freedom and liberty all over the world,” said TSSAR President Mel Oller. “Texans played a role in the war too, and it’s important to recognize them, and the sacrifices they made for our freedom.”
At the monument unveiling, Abbott was also inducted into the Sons of the American Revolution and received its Silver Good Citizenship Medal.
Austin, TX
Trinket trade boxes on the rise across Austin
AUSTIN, Texas — Inside a green wooden box mounted to a steel fence, a treasure trove of trinkets awaits. Just a few miles north is another goodie box, this time covered in leopard print and inside a craft studio. Farther east, a simple white trinket box sits mounted on a wooden pole, decorated with stars and a crow saying, “Thanks for visiting!”
These boxes, filled to the brim with stickers, keychains, jewelry, collectibles and more, are known as trinket trade boxes. Austin has seen a sudden surge in these boxes over the last few months, and despite their varying locations, one sentiment ties them all together: trinket trading is a fun way to bring a bit of joy to the community.
“Little things that bring people joy is so important right now, which I think a lot of us can agree with, and I’ve seen all sorts of people use the box so far,” said Anna Arocha, whose trinket box is in The Triangle neighborhood downtown. “Little kids and all the way up to people in their 50s and 60s, I’ve seen stop by.”
Trinket trading operates on a simple system of take something, leave something. People can swap a toy car for a lanyard, a bracelet for a Sonny Angel, or a Pokémon card for a rubber duck.
“There was somebody who was just walking by with their kid in the stroller, and there was a finger puppet inside of the box, and I saw her swap something out and walk away with the little finger puppet,” Arocha said. “And it was just such a cute moment to see a mom and a kid enjoy something like that.”
Arocha put her crafting skills to work and made her green wooden box in just one day using craft wood and a wine crate last month. Amy Elms opted for a small, white junction box to ensure it could withstand harsh Texas weather. Ani’s Day & Night on East Riverside, which has a large outdoor space for picnic tables and food trucks, gave Elms permission to place her trinket box on their property in January.
Ally Chavez used her own property, Create! Studio ATX on West Anderson Lane, for her leopard-print box that opened in March.
“There wasn’t a ton up here in the north area, so we just kind of wanted to put it together and put it up for the studio just as a way to connect with the community in a way that no one has to spend money,” Chavez said.
Since their debuts, all three trinket boxes have garnered thousands of interactions on social media. When Arocha posted about the opening of her box in March, she racked up 100,000 views on TikTok. But with the excited comments came a bit of negative attention, and her cameras caught a thief trying to take all the trinkets. Arocha now locks the box at night.
“If somebody wants to do that, so be it,” Arocha said. “We can start over, and if the joy that it brings outweighs that every time, I think it’s worth doing.”
Arocha, Elms and Chavez’s boxes are now registered on a website called Worldwide Sidewalk Joy, alongside all the others in Austin and across the globe, as trinket trading grows to become a kind of new, modern geocaching.
“Honestly, it’s been I think even better than I expected so far,” Elms said. “I’ve had people… visiting Austin from out of town, and they’re making it a stop during their visit. I’ve also had multiple people reach out to me to ask how they can start their own trinket trade box, too, which I really love.”
Austin, TX
Forbes designates University of Texas as a ‘new’ Ivy school for third year in a row
AUSTIN (KXAN) — Forbes on Friday released its annual list of ‘New Ivies,’ and the University of Texas at Austin made it. This is not UT’s first time on the list; it was included in 2024 and 2025.
It’s important to note the Forbes designation does not make UT an Ivy League School. Schools currently designated as Ivy League are Brown University, Columbia University, Cornell University, Dartmouth College, Harvard University, Princeton University, the University of Pennsylvania, and Yale University.
Forbes argued its list was created because a growing number of employers have said they are less likely to hire an Ivy League grad today compared to five years ago. The list is curated by surveying over 100 C-Suite and hiring executives, as well as using data from the 2024 National Center for Education Statistics to gauge if a school fulfilled the criteria to be on the list.
One respondent said instead of prestige, employers are looking for graduates who have “complex emotional intelligence, radical adaptability and visionary creativity to orchestrate AI tools rather than compete with them.”
Forbes said colleges had to meet three criteria to be considered, which included:
- Size: Private schools must enroll at least 3,000 students, and public colleges must have at least 4,000 students enrolled.
- Selectivity: All but one private college had an admission rate of less than 15%; public college admission rates were 50% or less.
- Testing Requirements: At least half the entrants must have submitted either the SAT or the ACT scores
Forbes argued testing requirements indicated academic rigor, as a result. Schools such as the University of California and California State schools were not considered.
When it came to UT meeting the requirements for the list, UT had an undergrad enrollment of 44,663 students with a 27% acceptance rate. When it came to test scores, it had a median SAT score of 1390 and a median ACT score of 31.
For a full list of the public and private schools included in the Forbes 2026 New Ivies list, click here.
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