Food

Pravdaverita/Wikimedia Commons (CC BY-SA 3.0)

From Texas Standard:

Texas is making its mark on swine dining.

Acornseekers, a farm just west of Flatonia, is home to nearly 700 pure ibérico pigs – a black-hooved breed from a Spanish bloodline that can be traced back to before Roman times. Famous for their acorn-centric diet, the purebred ibérico pigs are responsible for the pork delicacy jamón ibérico.

Gabriel Cristóver Pérez / KUT

On this edition of In Black America, producer/host John L. Hanson Jr. speaks with Angela Shelf Medearis, the founder and president of Diva Productions and an award-winning author of children's books and cookbooks. 

Gabriel Cristóver Pérez / KUT

A new series at the George Washington Carver Museum and Cultural Center will use food to create connections with the history showcased in the museum and the contributions of African and African-Americans to food around the world.

Austin chef and writer Angela Shelf Medearis kicks off the “Eat Your Way Through History: Lunch and Learn” events Monday with an African, Caribbean and Texan menu. She’s hoping people from all over Austin will come to learn some history and about each other.

Tom Williams/CQ Roll Call via Texas Tribune

From the Texas Tribune:

WASHINGTON - The state of Texas suffered a ghastly gastronomic defeat in the halls of the U.S. Capitol Wednesday afternoon, all over cheese.

Ask any displaced Texan what they miss from home and they'll likely list a few items: brisket, football, higher speed limits, tacos and kolaches.

Now, if you're lucky enough to have had a kolache, you know it's a Texas staple, but if you haven't had one, you're probably still trying to figure out how to pronounce the word. It's "ko-lah-chee."

Andreas Praefcke/Wikimedia Commons (CC BY 3.0)

From Texas Standard:

In Texas, tacos take priority. But what do you do when you can’t find a taco place? Here are a few taco joints to put in your taco emergency box.

Mando Rayo and Jarod Neece are two taco journalists traveling across Texas tasting every taco in sight for their new book, "The Tacos of Texas". They describe what is acceptable to do when you’re really desperate for a taco – turning to fast food tacos.

 


Mike/Flickr (CC BY-NC-SA 2.0)

From Texas Standard:

We often talk about our favorite barbecue joints in Texas, but of all the characteristics we use to label our favorites, we're hard pressed to mention one without a closed sign.

But Sonny Bryan’s 24-hour smokehouse in Dallas changed their hours in May.

Texas Monthly’s barbecue editor Daniel Vaughn says the now round-the-clock barbecue joint used to have hours more typical of famed barbecue joints.

 


'The Tacos of Texas' is the Ultimate Taco Road Trip

Sep 15, 2016
Twitter/ElMundoDeMando

From Texas Standard:

In a state where the taco reigns supreme, it was inevitable that someone would write the be-all, end-all book on the subject.

That’s exactly what taco journalists Armando Rayo and Jarod Neece have done. The two taco-lovers embarked on a journey across 10 cities in Texas to find the best, the worst and the weirdest tacos for their new book, The Tacos of Texas.

 


Your Hottest Takes on That Hatch Chile Story

Aug 26, 2016
Miguel Gutierrez Jr. / KUT

In the latest installment of our ATXplained series, KUT's Kate McGee tackled the grocer-backed frenzy surrounding the Hatch chile pepper. It's a time when the flavor of the beloved New Mexican pepper infiltrates seemingly any and all sundries.

For every obvious flavor combo, like chips or salsa or tortilla soup, there are seemingly dozens of other, more questionable fusions – Hatch pancake mix, Hatch beer, Hatch poundcake, Hatch wine, Hatch cookies and the like. 

Kate's story sought to answer the question of how festivals like Central Market's Hatch-A-Palooza sprouted up, and the answer to that question – and the revelation that Hatch chiles are virtually identical to counterparts like the Anaheim – was unsavory to some.

Things got heated.

So, here's a smattering of responses, compliments and hot takes we got online.

ICCNS/Flickr (CC BY 2.0)

From Texas Standard:

Marla Torrado and Felipa Puente are taking a tour of a Texaco station in the Dove Springs community of Austin. The predominantly low-income neighborhood is a far cry from downtown’s flagship Whole Foods Market and the city’s most Instagrammed restaurants. Dove Springs is situated in the southeast part of the city. To social scientists it’s a well-known food desert. There are few restaurants – mostly fast food – and just one large grocery store on the neighborhood’s edge, that’s difficult to reach without a car.

But residents like Torrado and Puente are leading a movement to bring healthy food to every corner – or corner store. The store owner is showing them some of the healthier food items that need restocking: bags of brown rice, dried beans, and whole grain cereal.

Torrado is the local food retail organizer for the Healthy Corner Store Initiative. Go Austin Vamos Austin, or GAVA, is spearheading the effort – it’s a grassroots coalition of nonprofits and community members.

 


Which Texas Taco Town is Most Improved?

Aug 18, 2016
Gus Contreras / KERA News

From Texas Standard:

In a state where taco is king, assertions of a town's taco superiority are fightin' words, as past events have shown us.

So claiming one specific town is "most improved" is a risky move. But taco journalists Mando Rayo and Jarod Neece say one Texas city deserves that honor. In fact, one of the city's establishments was just named one of the best in the nation.


Why Commercial Venison Sales Are Banned in Texas

Aug 12, 2016
huntingdesigns/Flickr (CC BY-NC-ND 2.0)

From Texas Standard:

If you want a taste of white-tail deer in Texas, your best bet is to go out and shoot one, because you can't buy it at the grocery store.

Topo Chico is Bubbling Up Into the Mainstream

Jul 7, 2016
Flickr/Katie Spence (CC BY-NC-ND 2.0)

From Texas Standard:

It’s early on a June Friday evening in Austin. Bar manager Mark Yawn is carrying a large case of Topo Chico into the bar area of a buzzy downtown Austin restaurant. He’s preparing for the evening rush.

On a hot day in Texas, many reach for a cold bottle of water. Some think that water is best when bubbly. And for many connoisseurs of that bubbly water – there's nothing better than a Topo Chico. It’s one of the restaurant’s most popular non-alcoholic beverages.

Photo via Flickr/carlos-pacheco (CC BY 2.0)

From Texas Standard:

Cowboys, longhorns, barbecue – all part of the state's identity. But before barbecue became part of the legend, there was the original. But where was the original, exactly?

Where there’s smoke there’s Daniel Vaughn, barbecue editor for Texas Monthly. His research revealed what could conceivably be the first barbecue joint in Texas was born not too far from Lockhart, the town largely considered to be a barbecue mecca in the state.


Flickr/Carol Martinez (CC BY-ND 2.0)

From Texas Standard:

Texas takes its food seriously – consider the breakfast taco war between San Antonio and Austin just a few weeks ago.

It's no wonder advertisers are keen to target Texans. Even the behemoth fast food chain McDonald's is trying to get an edge in the Lone Star State. McDonald's is currently baiting Texans to create the first official McDonald's "Texas burger." What is a Texas burger exactly? Dallas Morning News restaurant critic Leslie Brenner gave the burger builder a try, but she said some crucial ingredients were missing.

 


Flickr/Wally Gobetz (CC BY-NC-ND 2.0)

From Texas Standard:

It's been said that if you want an introduction to Texas barbecue, you should hit the Texas barbecue trail. It's a track that takes you from Taylor to Elgin to Lockhart, and finally ends in Luling.

But really, that's just central Texas. As most of you know, there's a whole lot more of Texas to taste – like the southeast corner of Texas, where beef links trump brisket.

 


Image via flickr/greenplasticamy (CC BY-NC 2.0)

From Texas Standard:

Mexicans consume more carbonated drinks per person than any other nation in the world, at an average of 36 gallons a year according to experts. That's 40 percent more than the average American.

Why Barbecue Homogenization is a Good Thing

Feb 4, 2016
Photo via Flickr/wallyg (CC BY-NC-ND 2.0)

From Texas Standard:

Barbecue in the U.S. comes in all shapes and sizes. The multiple variations of sauces, cuts of meats, and rubs provide a distinction between certain regional styles of the dish. Or do they? 

Image via Twitter/TiffsTreats

From Texas Standard:

When you think about childhood, many think of the cool feel of your skin in the rain, the flickering candles on your birthday cake and the warm bite of freshly baked cookie.

Image via Flickr/Phil Darnell (CC BY 2.0)

From Texas Standard:

We’ve got some great news for you shellfish lovers out there – mudbug season has begun! Not quite yet, but thanks to unseasonably warm temperatures, delicious crawfish have made their way into restaurants and markets across Southeast Texas.

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