If you want to see the American future, visit Greater Houston, the nation’s most diverse major metropolitan area and home to the South’s biggest city. Since the 1982 collapse of the oil boom, the city’s sprawling and overbuilt subdivisions have attracted newcomers, and their food traditions, from around the world. Learn more in this week’s Gravy podcast.
At the 2017 Southern Foodways Symposium this past weekend, SFA honored Houston chef Hugo Ortega with the 2017 Craig Claiborne Lifetime Achievement Award. Watch the SFA film that profiles him.
In the wake of hurricane Harvey, I knew Bryan would help lead the recovery of his beloved hometown.
Texas Monthly has published an extensive list of organizations to get you started. Find it here.
“It’s sort of Vietnamese trial and tribulation in a little bag.”
In 2011, Cori Xiong and Heng Chen opened Mala Sichuan Bistro in Houston and created a menu that celebrates the distinct flavors of the Sichuan peppercorn.
Peek inside the world of Alba Huerta, newly elected member of SFA’s Board of Directors.
There are the massive tricked-out cars; there is the regional slang; there are the southern soul samples; there are the Hammond B-3 organ hooks. But most of all, there is syrup.
Last week, Kevin Kim shared his mother’s recipe for cucumber kimchi. This week he’s crafted a couple ways to use traditional kimchi leftovers.