While television shows like Leave it to Beaver offered a glimpse of middle-class, white American boyhood, they also provided a template for what some believed a homemaker in the mid-20th century ought to be.Know Farmers, Know Food (podcast)
It seems with every food and farm bill that makes its way through Congress, small family farms, ranches, dairies and small, local artisanal food producers take a hit. A bigger hit it seems than their corporate counterparts.Slow Food + Grub Trivia (podcast)
The global industrialization of food, and the social and culinary costs of homogenized eating was the impetus for the Slow Food Movement, started in Rome in 1986 by Italian Journalist Carlo Petrini.Eat the Heat (podcast)
If you're in a salsa making mood, enter your capsaicin concoction into the 22nd annual Austin Chronicle Hot Sauce Festival, August 26, at its new venue -- Fiesta Gardens.
If like Peter Piper the peppers you pick are already pickled on the plant, perhaps your picking is preposterously protracted, or your crazy experiment worked—you lucky progeny of unwed parents—and you better find a pucking good patent attorney pronto!HausBar Beef Caldo
Dorsey Barger, of HausBar Farms, looks at what crops are ready for harvest at the farm or what's available at the Farmers' Market, and then lets inspiration rule in the kitchen. Such is her recipe for Beef Caldo.Recipe: Wink Restaurant’s Pure Luck Chevre Cheesecake
Here's a slow and delicious recipe from Wink Restaurant in Austin, Texas. They use Chevre (goat cheese) from Pure Luck Farms in Dripping Springs, Texas. However, any quality Chevre will work!Avocado Verde Sauce
Austin Chronicle food editor, Virginia Wood, may be a trained pastry chef, but she knows her way around savory ingredients, too.