Nine years after earning his MBA at Rice’s Jones Graduate School of Business, Chris Campbell ’01 and co-founder Steve Williams teamed up to create Chameleon Cold-Brew in Austin. Cold-brew coffee’s … Read More
While at Rice, Gabriella Buba ’16 turned her Baker College room into a tea lab. “My Rice roommates could tell you stories,” Buba jokes, referencing her experiments making kombucha … Read More
1. Where ties come to die.
2. The wood paneling on either end of the bar was originally from Lovett College.
3. Doctoral student Hannah Pearce manages social events for the … Read More
Logan Beck ’09 started out as a barista at Rice Coffeehouse. The visual arts major’s background in photography and sculpture led him and Eric Hester ’07 to start a … Read More
Most of the year, Ryan Levy ’97 is traveling the world, heading to Greek islands such as Crete or Argentine wine-growing regions such as Mendoza in search of small, sustainable, … Read More
Kombucha, a fermented tea, is made by introducing a culture to sweet tea and allowing it to ferment. For the Rice community and nearby Houston neighbors, fresh-made kombucha is … Read More
Andrew Webber ’96 learned a thing or two at Rice that might surprise you. A double major in biology and anthropology, he’s putting both areas of study to work … Read More
As a senior, David Cooper ’16 would rush to the Jones College Commons kitchen in between classes carrying servery to-go cups, black tea bags, sugar and creamer. There, he … Read More
It takes a village to raise a child, but it takes an MBA class to fund a distillery. That’s what Ryan Baird ’12 and Randy Whitaker ’12 learned when they … Read More
85,000 cups of coffee were sold last year. Thirty-six thousand of those were poured in mugs customers brought in themselves. So, in an average day, baristas pour 400–600 cups of drip … Read More
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