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."

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