- — Steff Childs (@SteffChilds)Mon, Mar 24 2014 03:24:50So what I'm trying to say is there was an incredible amount of amazing food at #TXfood14. The perfect fuel for the symposium's discussions.
- — Steff Childs (@SteffChilds)Fri, Mar 21 2014 20:14:38Grapefruits are mutants! In a good way. Dr. John de Graça tells us about the new Texas Red that comes from the Rio Red. #TXfood14
- — Kathryn Hutchison (@ATXGastronomist)Fri, Mar 21 2014 20:09:54
- — Kelly Yandell (@themeaningofpie)Fri, Mar 21 2014 16:20:12Great talk on the incredibly complex food supply chain...logistics...and the things that never occur to me when I eat a sandwich. #txfood14
- — Kathryn Hutchison (@ATXGastronomist)Fri, Mar 21 2014 20:03:49In 1981 and 1982, a bumper crop of Texas grapefruit had to be sold off at $15 a ton. #TXfood14
- — Kathryn Hutchison (@ATXGastronomist)Fri, Mar 21 2014 19:28:15There are over 100 people growing olives in Texas today. It is the fastest growing agricultural segment in the state. #TXfood14
Food and Thought: FM 2014
Here's a few highlights from Farm to Market 2014: The 4th Annual Foodways Texas Symposium at Texas A&M in College Station. Three days of amazing food, lively discussions about Texas agriculture, and lots of inspiring stories from down on the farm with a soundtrack from the Light Crust Doughboys.
byFoodways Texas9,000 Views