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#37 The Dairy Farmer
The woman: Amelia Sweethardt, second-generation owner of Pure Luck Farm & Dairy. The mission: Make a happy home for 72 dairy goats, and craft artisan cheese for all of Hill Country. The commitment: “This farm was my mother’s dream. It’s our home.” Top 3 ways she’ll change your life:…
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#38 The Ice Cream Entrepreneur
The woman: Amy Simmons, founder of Amy’s Ice Creams – which, if you’re from Austin, needs no introduction. The mission: Make your day. The commitment: “People have very different ideas of success. Ours is to educate and elevate our employees.” Top 3 ways she’ll change your life: Indulge in Austin’s original…
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#40 The Vodka Bootstrapper
The man: Tito Beveridge, founder of Tito’s Handmade Vodka. The mission: Make the best vodka in the world, to the tune of one of the greatest underdog stories you’ve ever heard. The commitment: “I racked up 19 credit cards to about $88,000. And I got carpal tunnel.” Top 3 ways he’ll change…
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#41 The Candy Maker
The woman: Pam Teich, fifth-generation owner of Lammes Candies, Austin’s hometown candy shop since 1885. The mission: Keep Austin sweet. The commitment: “My siblings and I grew up in this shop.” Top 3 ways she’ll change your life: Savor the rich history of Austin, one confection at a time. No…
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#48 The Gastronomy Guide
The man: Andy Potter, cofounder of Austin Eats Food Tours, Austin’s original food tour. The mission: Introduce you to quintessential Austin, one food coma at a time. The commitment: “My wife and I started the business one year ago. As a side effect, I gained 30 pounds.” Top 3…
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#50 The Urban Farmer
The man: Randy Jewart, founder of Austin Green Art and its latest offshoot (pun intended), 5 Mile Farms, which installs farms in the yards of Austin homeowners. The mission: Grow an old-fashioned sense of community, from the dirt up. The commitment: “I’ve worked hard to create public art projects that…
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#52 The Pit Boss
The man: Wayne Mueller, pit boss and third-generation owner of Louie Mueller Barbecue, Taylor, Tx. The mission: Wake at oh-dark-hundred, slave all day over a hot pit, and honor a tradition as big as Texas. The commitment: “After spending six to 12 hours on a single brisket, if something goes…