RSSRead

Circular Talk

Circular Talk

| May 28, 2016

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 […]

More!

Show Notes for Episode 078: Potatoes and the Entangled Subject of Writing

Show Notes for Episode 078: Potatoes and the Entangled Subject of Writing

| May 26, 2016

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.

More!

Script for Episode 077: The Whole Burrito: Chipotle, Micro(be)politics, Sick Days, and Social Justice

Script for Episode 077: The Whole Burrito: Chipotle, Micro(be)politics, Sick Days, and Social Justice

| February 27, 2016

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 […]

More!

Script for Episode 076: Burning Clean and Even: Rhetorical Convection and Expert Barbecue Talk

Script for Episode 076: Burning Clean and Even: Rhetorical Convection and Expert Barbecue Talk

| October 11, 2015

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 […]

More!

Sandor Katz at the Austin Fermentation Festival

Sandor Katz at the Austin Fermentation Festival

| March 17, 2015

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 […]

More!

Read More About Cereal Rhetorics

Read More About Cereal Rhetorics

| August 15, 2014

“Rats fed a diet of ground-up cereal boxes with sugar, milk and raisins were healthier than rats fed the cereals themselves.”

More!

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.

More!

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.

More!

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.

More!

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 […]

More!

Script for Episode 069: Barbecue and/as Religion

Script for Episode 069: Barbecue and/as Religion

| January 18, 2014

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.

More!

Script for Episode 068: Burritosearch? Researrito?

Script for Episode 068: Burritosearch? Researrito?

| January 13, 2014

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.

More!