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.
I used to pat myself on the back (a lot) for being a man who did the grocery shopping, cleaned the kitchen, and cooked for his wife every day. I did this for more than a decade. (We’ve been married 13 years.) I thought I was a hip, equality-minded dude. But I was wrong for […]
Michael Pollan at Yale. Image courtesy of Ragesoss on Wikimedia. Hey, Folks. I’ve got to get home to make dinner, so I’m going to try to keep this quick. I’ve been going back over Michael Pollan’s oeuvre lately. I’ve been following him since Botany of Desire. I’ve followed the Michael Pollan imitators and the Michael […]
At the same time it was engaged in an anti-obesity campaign, the USDA was also helping Domino’s Pizza develop a new line of pizzas with 40% more cheese so that it could sell back to consumers the surplus milkfat that resulted in American’s shift toward reduced fat milk. Enough consumers, purchasing as individuals at the grocery store, made “healthy choices” about milk that it shifted the dairy landscape. The USDA responded by putting the milkfat back into splurge foods like pizza. Buy whole milk and diligently make homemade food every night or buy skim milk and get a pizza on a Friday night. Either way, the dairy industry will get your money and cram milkfat down your cheese hole.