Skip to content

About this Blog

Around the country, folks are talking about eating locally grown, locally produced, locally prepared foods. The list of benefits starts with the obvious, like reducing fossil fuel consumption by eating an apple brought to market from a local orchard, as opposed to one flown in from New Zealand. Other benefits are more subtle, but perhaps even more useful: Consuming locally harvested honey, for instance, might help prevent allergies to local pollens. And if you’re concerned about things like agricultural methods — whether your beef is grass-fed, your lettuce organic, or your eggs free-range — buying locally often brings the added benefit of an opportunity to speak to food producers directly.

But I’m no flower-child. I’m a culinary cat with a prima-donna palate, meaning I’m loath to sacrifice good taste. I’ve also found that extreme approaches rarely work, so a diet comprising *only* foods grown within a 100-mile radius would never last for me. Fortunately, as a Texan I can fulfill many of my flavor needs without reaching beyond the borders of our vast state for foods from every group — including that “wine & spirits” one the FDA forgot to include in its pyramid.

Follow this blog and come with me on a year-round tour of Texas bounty. Every Wednesday, I post a “Texas Eats” entry featuring a food or beverage grown or made in the state and available in Austin at the time of posting. Other posts explore aspects of the local food movement I encounter in my other lives as a home cook and food writer.

Bon appetit,

Beth

{If you’d like to learn more about me, you can check out my website at www.bethgoulart.com. }