The New York Times Seeks My Financial Advice
My wife says I’ve got to be the brokest guy ever quoted in the New York Times Financial section. Here’s part of what John Schwartz wrote in There’s No Future …
Beef 101: Where Meat Comes From
The movie Food Inc. talks about a “curtain” being placed between the consumer and the meat in the grocery store. “The industry doesn’t want you to know the truth about …
Coming Soon: The Tex-Mex Grill
The recipe for this “Backyard Barbacoa” will be included in my next cookbook: The Tex-Mex Grill.
BBQ 101 Class at Texas A&M
I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center …
A New Convert to Gulf Oysters
In this review of Sex, Death & Oysters on the entertaining Eat Me Daily food blog, I make a convert: One thing this book did do, if nothing else, was …
Oyster Dock Book Signing Party
Twenty-four members of the Houston Chowhounds group descended on Misho’s Oyster Company in San Leon on Saturday April 25 for a Sex, Death & Oysters signing event. Misho Ivic took …
Slimy, Salty, and Historically Vital
Canada’s National Post reviewed Sex, Death & Oysters in the April 3 issue in a book review titled Slimy, Salty and HIstorically Vital–in their format each review ends with the …
Everyday Oysters
I had oysters for breakfast in honor of Ariel Barkhurst’s review of Sex, Death & Oysters in the San Antonio Express-News, which is headlined: “Writer Says Oysters Should Be Everyday …
Texas Barbecue: A Metaphor for Life?
The first thing visitors to SXSW in Austin want to know is: “Where is the nearest barbecue joint and what do I order when I get there?” So this year …
Welcome to the New, Improved robbwalsh.com
Welcome to the new blog-omatic, photo-centric version of robbwalsh.com complete with recipes, slideshows, and an in-your-face cookbook bazaar. The old robbwalsh.com website did a great job for many years. It …