In the June 23 edition of Chemical & Engineering News, associate editor and my good friend Rachel Petkewich reports on innovations in chemistry that are helping to understand and promote the healthfulness of foods. Our own Lone Star State shines front and center in her story, with coverage of maroon carrots and Texas grapefruits.
On June 18, the Houston Chronicle published a surprising article in which Peggy Grodinsky reported on the struggle of Texas catfish farmers. Apparently there’s much to be praised in local catfish that’s well-raised, but word is slow getting out. “Evokes the taste of almonds” is certainly not a phrase I’ve previously heard associated with catfish, [...]
And speaking of sweet Texas onions… the cooks at the Mansion at Judges’ Hill slice them to shoestring dimensions, then batter and deep-fry them. The resulting “ringlets” are crispy and savory, with house-made ketchup and another smoky-spicy sauce for dipping. And during the bar’s half-price happy hour, they’re also a steal at only $2.50!
Texas has a long, complex history in onions that began in the late 1800’s. (You can read all the details at this website, if you’re interested.) The skinny? Onions wouldn’t be onions as we know them today without Texas. Although Georgians don’t like to talk about it, their famous Vidalias were originally transplanted there from [...]
I’d read about these on Boggy Creek Farm’s website and come to understand that they have quite a following. Rumor has it that quantities are limited due to this year’s early summer heat, so I snapped up a bag last week. Also stocking up was a chef from Blue Star Cafeteria. He was considering studding [...]
What’s better than eating food grown and produced in Texas? Doing it without even leaving the house. Greenling Organic Delivery, a company started in Austin in 2005, now delivers a “Local Box.” That is, you sign up, pay $34.99, and have a box of whatever produce is fresh and local delivered to your door. Greenling’s [...]
“Local Food” is the tenth-most-popular Topics page at The New York Times online! Check it out for a trove of stories, plus a helpful list of other locavore resources.
West Lynn bistro Cipollina is on the loca-wagon, too, with an ever-changing local menu that complements the regular one. The chef shops the Austin farmers’ markets regularly for veggies and meats. That’s where he met Sebastien Bonneau, the French fellow responsible for Countryside Farm in Cedar Creek. On yesterday’s local menu, the lamb, rabbit, and [...]
Last year, every watermelon I sampled was compost fodder — watery and flavorless, they went pretty directly to that food recycling pit in the backyard. The one I got today in my Greenling Local Box? It’s where-have-you-been-all-my-life luscious. It’s an heirloom variety from Bikkurim Farm and yes, it has seeds. But that’s really not a [...]
