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Recap: The Texas Mexican Table: 2015 Foodways Texas Symposium

Tex-Mex Symposium in Old San Antone

Foodways Texas

2015 Foodways Texas Symposium

“The Texas Mexican Table” 5th Annual Foodways Texas Symposium May 7-9, 2015 San Antonio, Texas

Tickets on sale: Members – $290 Public – $325

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Join us in San Antonio as we celebrate “The Texas Mexican Table.” Our discussion will cover Mexican food in Texas in its many […]

Talking About Tex-Mex in Old Mexico


I’ll be attending the Foro Parallelo Monterrey this week. I’m giving a talk on chili con carne and its role in Tex-Mex to the gastronomic conference. Should be amusing! Come see.

FTX Symposium

[View the story “Recap: FM 2014″ on Storify]

FTX Symposium

[View the story “Food and Thought: FM 2014″ on Storify]

Texas Eats Recipe Video: Sweet Potato Cobbler

Mama Sugar’s Sweet Potato Cobbler from Keeley Steenson on Vimeo.

While she was working on the Mama Sugar film for Foodways Texas, filmmaker Keeley Steenson put together this short “recipe video” about Mama Sugar’s legendary sweet potato cobbler. (The recipe appears in my book Texas Eats.)

A preview of the Foodways Texas […]

Texas Preserved: 2012 Foodways Texas Symposium

We all wondered how this year’s Foodways Texas Symposium would top last year’s amazing event in Galveston. But there is no doubt that the 2nd Annual edition was bigger, better and even more delicious than the first.

The Foodways Texas Symposium theme this year, “Texas Preserved,” was intentionally ambiguous. Our speakers talked about preserving Texas food history through new oral history initiatives and documentary films, preserving heritage breeds through a new approach to agriculture, and, well, preserving fruit and vegetables in Mason jars.

Preserved meats served up at the Artisan Market didn’t last long…

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Oysters, Brews and Blues

Oyster and wine pairing events are pretty popular, I’ve done three of them in the last couple of weeks. But in Texas, we are also fond of drinking good beers with our oysters. That’s the theme of the party on March 27, Oysters, Brews and Blues at Armadillo Palace will feature a variety of […]

Gulf Oysters Got Class

On Monday, I was in New Orleans leading an oyster and wine tasting that featured oysters from Redfish Reef and Slim Jim Reef in Galveston Bay; Pointe aux Pins rack-grown oysters from Mobile Bay, Alabama; and oysters from Christmas Bay in lower Plaquemines Parish, Louisiana. We tasted the oysters with Girard Sauvignon Blanc […]

$10,000 for Your Spaghetti Story

Sacred Heart Past President, Dominic B. Cuccerre

Skinner Pasta will be donating a couple of hundred pounds of spaghetti to the Sacred Heart Society Spaghetti lunch this week. I’ll be there on Thursday March 8 signing my new book Texas Eats and telling spaghetti lovers about a contest Skinner is sponsoring.

Skinner Pasta started selling spaghetti in Texas in 1912. For most of the last hundred years, it was the only brand widely available in Texas grocery stores. To celebrate their anniversary, Skinner has hired me to help publicize the “100 Years of Mealtime Memories” Essay Contest. The writer of the winning essay gets a Grand Prize of $10,000. Four “First Prize” winners will receive $1,000 each. You’ll find the contest rules here.

$10,000 is a nice chunk of change. But there’s another reason you might want enter Skinner’s “100 Years of Mealtime Memories” essay contest. After the winners are announced, Skinner will share the essays that describe Lone Star food memories with Foodways Texas. Collecting stories about Texas food history is what that organization is all about.

Foodways Texas won’t make the essays public, but the oral history group will sift through the entries looking for information about Texas food traditions that might be worth exploring further. So even if you don’t win, your essay about your grandpa’s spaghetti sauce might end up changing food history. It’s a pretty cool contest. Skinner Pasta is giving away fourteen grand in prize money for family food stories and helping Foodways Texas at the same time. I’ll be giving a portion of the money Skinner pays me to Foodways Texas to help fund the oral history projects.

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