Food

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Researchers are in Austin this week for the International Conference on Neural Tube Defects. It coincides with the 25th anniversary of the Nutrition Labeling and Education Act — a law that led to the U.S. government acknowledging a link between folic acid deficiency during pregnancy and neural tube defects, like spina bifida.

The law also led to mandatory enrichment of certain foods with folic acid, but not all foods — particularly, tortillas. 


Image via Pixabay/tookapic (CC0 Public Domain)

From Texas Standard: 

The World Health Organization's International Agency for Research on Cancer announced yesterday that processed meats are "carcinogenic to humans," meaning their consumption can cause cancer.


Perry-Castañeda Library Map Collection

Austin is becoming known for a lot more than just barbecue and Tex-Mex these days, but what were people in this city feasting on 125 years ago? The first cookbook published in Austin is helping to answer that question. 

The cookbook was compiled in 1891 by the Cumberland Presbyterian Church, which still exists. Mike Miller, director of the Austin History Center, dug it out of the archives and researched some of the people behind it for his new book, Austin’s First Cookbook: Our Home Recipes, Remedies and Rules of Thumb

"Cookbooks at that time, they weren't the recipes of everyday food," Miller says. "Most of the women who did that knew the recipes, and they were passed down orally from mother to daughter."

"These [recipes] are for special occasions," he says. Listen to our interview with Miller and read on to see some of the recipes. 

True Tex-Mex Cuisine’s Long Adios

Apr 11, 2015
Laura Rice, Texas Standard

This story comes from Texas Standard.

This article originally appeared on Texas Monthly. Read the full story here.

Is Tex-Mex a fading cuisine? It sure seems that way in Houston, where I find it’s getting harder and harder to find the authentic stuff.

First, we’d better define what true Tex-Mex is. According to a non-scientific survey… no vegetables – except for maybe a few shreds of iceberg lettuce on the tacos or a single wilted leaf of it under the scoop of side-dish guacamole, thus rendering the dish a “guacamole salad.”

When everything seems to be the same 4 or 5 ingredients rearranged.

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Fall in Texas is synonymous with the sweet taste of pecans, be it in pies, cookies, or by themselves. And although it may be early in the season, pecan sellers have already begun to set up stands along Central Texas roads.

This year’s early winter freezes, in addition to the ongoing drought, will undoubtedly have some effect on the season’s production rates. But because Texas is large and areas that grow pecans experienced varied weather, the Texas Pecan Growers Association says buyers should expect prices to be about the same this year as last year.

“The crop is not really low. When the crop is really low, the prices usually go much higher, but because there is a decent crop in Texas, they shouldn’t go too high," TPGA Associate Director of Sales and Marketing Blair Krebs said.

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