Sometimes there’s universality in specificity. This Typewriter Rodeo poem was inspired by the author’s grandmother.
Cooking
COVID Cabin Fever
The months of limited travel and social gatherings during the pandemic have meant more time at home and, for many, more time in the kitchen. That was the inspiration for this Typewriter Rodeo poem.
Brisket
Not all meat dishes can inspire a poem. Brisket has no trouble.
Texas Standard: July 24, 2019
Have you been living in the U.S. for at least 2 years? Can you prove it on demand? We’ll look at what new rules on expedited deportation could mean for Texas. Also, as Washington focuses on the Mueller report, many in Texas talking about the 18 year old Dallas born U.S. citizen, detained by border agents for three weeks without explanation. What’s making news in your part of the Lone Star State? Tweet us @TexasStandard. Plus, a change in federal rules that could take away food stamps for more than 300 thousand Texans, we’ll have details. Those stories and so much more today on the Texas Standard:
How Did Texas Become The Only State With Its Own Toast?
It started almost 80 years ago, with a restaurant and some too-thick bread.
What Anthony Bourdain Knew About Mexico
V&B – Hoover Alexander [Part Two]
Explore the past, present and future of food in Austin with local legend Hoover Alexander alongside the hosts of The Secret Ingredient (Raj Patel, Tom Philpott and Rebecca McInroy). Hoover’s long career in cooking tracks incredible changes that have taken place in Austin— from The Night Hawk, to Good Eats, to Hoover’s—and his perspective can shed light on what gentrification means for the culinary life of our city.
V&B – Hoover Alexander [Part One]
Explore the past, present and future of food in Austin with local legend Hoover Alexander alongside the hosts of The Secret Ingredient (Raj Patel, Tom Philpott and Rebecca McInroy). Hoover’s long career in cooking tracks incredible changes that have taken place in Austin— from The Night Hawk, to Good Eats, to Hoover’s—and his perspective can shed light on what gentrification means for the culinary life of our city.
TSI Extra – Hoover Alexander [Part Two]
Explore the past, present and future of food in Austin with local legend Hoover Alexander alongside the hosts of The Secret Ingredient (Raj Patel, Tom Philpott and Rebecca McInroy). Hoover’s long career in cooking tracks incredible changes that have taken place in Austin— from The Night Hawk, to Good Eats, to Hoover’s—and his perspective can shed light on what gentrification means for the culinary life of our city.
Texas Standard: November 1, 2016
Inaccurate signs, incorrect information. Reports of problems at the polls balloon as to concerns about the impact on voting, we’ll explore. Also: what would Dan do? Amid the campaign chaos, the longtime voice of the CBS evening news warns our focus should be shifting to what happens after election day. Plus more than just a hobby: the new owner of the Texas Monthly tells us change is on the horizon for an iconic brand. And we’ve heard a lot about payday lending and some churches have heard enough. Now some communities of faith are taking action. And what shape is Texas in? That of a swimming pool? Or maybe it’s the other way around? We take the plunge today on the Texas Standard:
Thanksgiving Leftovers
It’s post-Turkey day all across America, and fridges are full of leftovers from the night before. That was the inspiration for Typewriter Rodeo’s Jodi Egerton as she wrote this week’s poem.
V&B – Jemima Code/The Secret Ingredient Launch
In this episode of Views and Brews we’ll tour over 100 years of southern cooking with Toni-Tipton Martin author of The Jemima Code: Two Centuries of African American Cookbooks! Join KUT’s Rebecca McInroy, along with food writers and hosts of KUT’s newest podcast The Secret Ingredient, Tom Philpott and Raj Patel, as we explore the rich social, political, and economic history of the south, through food.
Green Room: Nolan Ryan
Sure, Nolan Ryan’s known the world over as one of baseball’s all time greats, but few realize that first and foremost, he’s a rancher! Ryan’s childhood passion for beef led him to put together a new cookbook. In our conversation with one of today’s most famous Texans, Ryan talks about his childhood, great ballpark eats, plus some tips for your own summer grill.
Like millions of his fans, I was stunned to learn that Anthony Bourdain had left us so soon last week. I was sad because he had such a genius for expressing his brilliance: and, I believe, had so much more to teach.
I’ve spent half my life trying to teach students at the university to embrace new cultures with respect and enthusiasm. Compared to Anthony Bourdain, however, I’ve been a mere theorist in this struggle. I was an analyst; he was in the trenches. He was so refreshingly eloquent in teaching people to bury the tourist within them, suppress their ethnocentrism and release the traveler. He taught us that it wasn’t enough to walk in another man’s shoes. You must dine at his table, learn his rituals. When you embrace another man’s food, you embrace his culture.
He particularly loved Mexican food and culture. Having lived most of my life in the Hispanic world, he and I shared that love, as do most Texans. To honor him, I will read part of his poignant essay on Mexican cuisine: “Under the Volcano.” It starts like this:
Americans love Mexican food. We consume nachos, tacos, burritos, tortas, enchiladas, tamales and anything resembling Mexican in enormous quantities. We love Mexican beverages, happily knocking back huge amounts of tequila, mezcal, and Mexican beer every year. We love Mexican people – we sure employ a lot of them. Despite our ridiculously hypocritical attitudes towards immigration, we demand that Mexicans cook a large percentage of the food we eat, grow the ingredients we need to make that food, clean our houses, mow our lawns, wash our dishes, and look after our children.
“If I’m an advocate for anything,” says Bourdain, “It’s to move. As far as you can, as much as you can. Across the ocean, or simply across the river. Walk in someone else’s shoes or at least eat their food. It’s a plus for everybody.”
This has been a tribute to Anthony Bourdain, using his own words. Catch up with you one day Tony, in Parts Unknown.