I read the circulars so you can recycle them. Here are my top 20 picks for this weekend: Peaches are $.98/lb at Sprouts, HEB, and Fiesta. Yellow squash is $.98/lb at both Sprouts and HEB. Sweet onions are $.98/lb at HEB. Tomatoes are $.59/lb at Fiesta. Cantaloupes are $1.98 each at Sprouts. Red grapes are […]
Writers Steven Johnson and Michael Pollan have a lot in common in how they approach their subjects. Sometime called “dot connecting,” their writing processes has had a profound influence on the way we understand the role of food in culture. In this episode, Johnson talks about Pollan’s influence on him and hints at (I think?) an upcoming book on food. Arguably, this process, which has spawned a genre of sorts, all started with potatoes.
Script for Episode 077: The Whole Burrito: Chipotle, Micro(be)politics, Sick Days, and Social Justice
To understand the rhetoric around Chipotle’s outbreaks of foodborne illness, you have to unwrap the whole burrito. Hey, Folks. Will Burdette here. What’s happening? So many of you know that I wrote a dissertation that looked at—among other food issues—the history of the burrito and Chipotle’s use of online media to persuade people to eat […]
Hey, Folks. What’s happening? Will Burdette here. I know it’s been a while, but I’ve been busy. You know, I had a kid, I wrote a dissertation and graduated from UT Austin with a Ph.D. in English with a specialization in rhetoric and digital literacies. My dissertation was on the rhetoric of food and the […]
Back in November of last year, I went to the Austin Fermentation Festival put on by Texas Farmers Market. I didn’t bring in my recording equipment and I was standing in the overflow area, which was really just a concrete hallway. Suffice it to say the recording is terrible: That said, I transcribed most of […]
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.
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.
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 […]
I happen to like the way Franklin situates his no sauce approach: he provides at least three amazing sauces at his restaurant, but regularly says that good meat doesn’t need sauce. He has his opinion. He is firm and clear in his belief, but he relaxes it in the name of hospitality. And he doesn’t even cut corners on his sauces. His sauces are good, even though he believes that his meat doesn’t need them.
I have been doing a lot of burrito research because I’m giving a talk on burrito rhetorics in the Spring. I know this is an article from The Onion: Grad student deconstructs take out menu. It’s totally true. But I’m the embodiment of The Onion’s take on a grad student. Sometimes I feel like The Onion is following me around to get satirical material.