This is a nudge in the general direction of cheese. Most folks don’t need much of a nudge. But still, do you know who produces cheese in your neck of the woods. I promise that with a little investigation…very tasty investigation…you might find that there are small-batch, high quality, interesting cheeses being made …click to continue Texas Cheese Board
On Friday evening of the 3rd Annual Foodways Texas Symposium on BBQ I found myself casually sitting in the hotel lobby chatting about the world with Justin Fourton of Pecan Lodge BBQ in Dallas, and Tim Byres of Dallas’ SMOKE restaurant. What other event would place …click to continue 2013 Foodways Texas Symposium: Part 2
It is official. Foodways Texas events are not, in fact, conferences on the studies of food, culture, history, gender, politics and agriculture or practical laboratories on culturally steeped cooking. Well, actually the events are both of these things. But in a greater sense, they have taken on the air of a …click to continue 2013 Foodways Texas Symposium
Caviar is the ultimate badge of conspicuous consumption. And, for most of us, the lovely presentation of this food is so far removed from the fish from which it comes that I was utterly captivated when I began to look into its history and the current state of the caviar economy.
In my …click to continue American Caviar
[My big brother, Will, and me.]
I’ve been playing hooky…from the real world, from parenting, and from writing. I took a whole week and went with my favorite people to my favorite place in the world. I haven’t hunted with my brother for over 20 years. When I say that I’m shocked …click to continue Posted: Gone Hunting, Back Soon