Will Burdette

Will Burdette has cooked in restaurants and institutions, written food reviews for an alt weekly, and volunteered for food related non-profits. He's on the board of the Austin Food Blogger Alliance. He's working on a dissertation at the intersection of food and new media.

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Will Burdette's Latest Posts

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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On the Burrito Trail in California

On the Burrito Trail in California

| April 27, 2014

The emergence of the Mission style burrito, the chimichanga, the Mexican hamburger, and the wet Tex-Mex burrito can not be explained away as merely the result of the cultural exchange that happens along such trails.

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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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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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Episode 070: Answers to the Queso Question

Episode 070: Answers to the Queso Question

| February 20, 2014

“Episode 070: Answers to the Queso Question” Will goes down another rabbit hole filled with queso. This time, however, he emerges with four answers to the queso question. (Or, how to make queso without Velveeta.)

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Cabo Bob’s Burritos

Cabo Bob’s Burritos

| February 5, 2014

I know I’m always on about Cabo Bob’s, but I’m not shilling here. This is a post for the AFBA City Guide. This is an exception to my “no reviews” policy. I hope I haven’t forever damaged my credibility by not staying true to my own manifesto. To keep it real, I’ve added a rhetorical […]

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