In the summer of 1955, local men gather in Charlesetta's Top o' the Hill Cafe in East Texas. Over drinks and card games, the men joke and discuss the changing times, the rise of the Klan, and the murder or disappearance of young black men. Tensions slowly rise, leading to a life-changing climax.

Typescript, 1990. Unmarked script of a play that opened August 1991 at the MET Theatre in Los Angeles, California.

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

The comprehensive, must-have guide to Texas barbecue, including pitmasters' recipes, tales of the road—from country meat markets to roadside stands—and a panoramic look at the Lone Star State, where smoked meat is sacred Brisket. Spareribs. Beef sausage. Pulled pork. From the science of heat to the alchemy of rubs, from the hill country to the badlands, The Prophets of Smoked Meat takes readers on a pilgrimage to discover the heart and soul of Texas barbecue. Join Daniel "BBQ Snob" Vaughn—host of the popular blog Full Custom Gospel BBQ and acknowledged barbecue expert—and photographer Nicholas McWhirter as they trek across more than 10,000 miles to sample the wood-smoking traditions of the Lone Star State's four distinct barbecue styles: East Texas style, essentially the hickory-smoked, sauce-coated barbecue with which most Americans are familiar. Central Texas "meat market" style, in which spice-rubbed meat is cooked over indirect heat from pecan or oak wood, a method that originated in the butcher shops of German and Czech immigrants. Hill Country "cowboy style," which involves direct heat cooking over mesquite coals and uses goat and mutton as well as beef and pork. South Texas barbacoa, in which whole beef heads are traditionally cooked in pits dug into the earth. Including recipes from longtime pitmasters and new barbecue stars, The Prophets of Smoked Meat encompasses the entire panorama of Texas barbecue. Illustrated throughout with lush, full-color photographs of the food, the people, and the stunning landscapes of the Lone Star State, The Prophets of Smoked Meat is the new gospel of Texas barbecue, essential for neophytes and seasoned experts alike.

Continuing the amusing, interesting, factual, and sometimes ridiculous bits of information in A Treasury of Texas Trivia, this second volume brings you all-new entertaining tidbits-some of them useful historical facts and some just for fun. Among these are: Some of the bizarre ways Texas towns and regions have gained lasting recognition. Supporting actors in the cast of leading characters in the development of Texas. Skeletons in the closet of our great state and some less-than-brag-worthy incidents from the past. Incredible but true stories found only in Texas. Minor reflections of history trivia not taught in school. This is truly a book the whole family can read and enjoy.

New York magazine was born in 1968 after a run as an insert of the New York Herald Tribune and quickly made a place for itself as the trusted resource for readers across the country. With award-winning writing and photography covering everything from politics and food to theater and fashion, the magazine's consistent mission has been to reflect back to its audience the energy and excitement of the city itself, while celebrating New York as both a place and an idea.

Barbecue Lovers' Texas celebrates the best this state has to offer. Perfect for both the local BBQ enthusiast and the traveling visitor alike, this book features: the history of the BBQ culinary style where to find––and most importantly consume––the best of the best local offerings; regional recipes from restaurants, chefs, and pit masters; information on the best barbecue-related festivals and culinary events; plus, regional maps and full-color photography.