Recent Articles

Put Up or Shut Up

Put Up or Shut Up

| July 13, 2014

Last week, I canned about 6 quarts of tomato sauce (from local, store-bought tomatoes). This week, I took the four cukes from my CSA box and made a couple quarts of pickles. Thanks to my pal, Nate, I happened to have a copy of Pickles, Pigs, and Whiskey at hand. I more or less used John Currence’s recipe for dill pickles.

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Transcript for “Burrito Rhetorics: Use Your Ambivalence”

Transcript for “Burrito Rhetorics: Use Your Ambivalence”

| May 25, 2014 | 0 Comments

So what’s the point of studying burritos? In “Joe’s Rhetoric: Finding Authenticity at Starbucks” in RSQ, Greg Dickinson writes about “the importance for rhetorical critics to investigate banal, everyday, material practices” (23). But these arguments, when comprised of pedestrian foods, come with risks.

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Foodways Texas Symposium 2014: Farm to Market

Foodways Texas Symposium 2014: Farm to Market

| April 27, 2014

I made a video of this year’s Foodways Texas symposium a while back and I’m just now getting around to posting it here.

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Cococlectic

Cococlectic

| April 27, 2014

I’m a big fan of chocolate, so I was intrigued to learn about Cococlectic, a new craft bean-to-bar club that sends members carefully curated craft chocolates each month.

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Capocollo, Coppa, Capicola, Gabagoul

Capocollo, Coppa, Capicola, Gabagoul

| March 16, 2014

Call it what you want, but I aged me some pork shoulder for three and half months in a temperature controlled wine fridge. Find out how it turned out.

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Rotisserie Grill Coffee Roaster

Rotisserie Grill Coffee Roaster

| March 16, 2014

I’m taking my coffee roasting game to the next level.

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Corporrito

Corporrito

| March 14, 2014

No Satiation posted a photo: Mmmmmm… tastes like money.

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Cabo Bob’s

Cabo Bob’s

| March 12, 2014

No Satiation posted a photo: My first burrito at the Cabo Bob’s location off the drag near UT.

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Script for Episode 070: Answers to the Queso Question

Script for Episode 070: Answers to the Queso Question

| February 21, 2014

But the majority of shareholders for Kraft are hedge funds and mutual funds. That means the owners of Kraft are essentially in finance, not food. When I was researching this this weekend, trying to find the majority of shareholders for Kraft, Anne said “You are in a rabbit hole, man” and I was like, “I know. I get in a rabbit hole every time I start looking into queso.” And this is why. Queso always goes back to processed cheese.

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Yeah. I’m really into porridge these days.

Yeah. I’m really into porridge these days.

| February 15, 2014

No Satiation posted a photo: This one has a thousand year egg in it. Mmmmmmm….ancient eggs.

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