Become a Foodways Texas Member, Help Us Document Texas Food Cultures
Become a member of Foodways Texas today! If you’re interested in supporting our efforts to document and promote foodways in Texas, please consider becoming an annual member now. Membership dollars go to building our oral history archive and creating quality documentary films that preserve our diverse food cultures.
Membership in Foodways Texas has its tangible benefits as well, including discounted rates on all of our official events and merchandise. Our wildly popular Barbecue Summer Camp and our annual Foodways Texas Symposium are just two of the many events we plan each year. Each offers great Texas food and drink prepared by Texas chefs and artisans, coupled with educational panels from scholars and noted authorities on the foodways of our state. Both events have limited slots available, but members get the benefit of registering before the general public.
Come join a close-knit community and network of scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas and beyond who have made it their mission to preserve, promote, and celebrate the diverse food cultures of Texas.
Ready to join us now? Click here.
Still need more information? Go to our membership page for levels and additional membership info, or shoot us an email at firstname.lastname@example.org.
From the Archives
In this 2012 interview, Eric Covey and Gavin Benke interview Rick Schmidt of Kreuz Market in Lockhart, on behalf of Southern Foodways Alliance and the American Studies Department at the University of Texas at Austin and as part of the Central Texas Barbecue Trail Project. Open since 1900, the story of Kreuz Market reveals the roots of Texas Barbecue joints, many of which originally opened as meat markets or as slaughterhouses. Rick explains the importance of Kreuz Market to the town’s history and industries, as well its role as an incubator for other Central Texas Barbecue establishments.
“The knives were chained to the tables. Uh, that was to keep them from being stolen. Uh, Kreuz Market back in the early, or the mid-part of the century, ’50s and ’60s, was in the middle of a block that had about seven or eight, uh, beer taverns. ‘Beer joints;’ is what we called them, but—and, uh, somebody would get a little bit too much to drink and—and, uh, want to eat; well, they’d come over.”
Listen to the full audio here: Kreuz Market
From the Archives
Scott Pryor interviews David Cortez of Mi Tierra Restaurant and Bakery in San Antonio in this oral history from 2012. Foodways Texas members were lucky enough to enjoy semitas from Mi Tierra at our 2015 Symposium. Here, David shares stories of his father’s migration to Texas during the Depression and memories of growing up in the restaurant industry in San Antonio in the 1950s and 60s.
I always say that, “The Mercado was the cradle of Mexican Food, for Tejas, San Antonio, and The Market, is still cooking the same food and traditions from way back hundreds of years. My Father didn’t know that the word, ‘Tex Mex,’ he knew Americano, but things evolve.”
- David Cortez
Listen to the full audio here: http://av.cah.utexas.edu/index.php?title=Foodways%3AMi_tierra_restaurant01
From the Archives
Here, Niko Tonks interviews Brock Wagner of Saint Arnold’s Brewery in Houston. Brock shares the story of his transition from home brewer to owner of Saint Arnold’s.
“As a home brewer, it was like – - there was sort of the fun of creating these flavors. There was a little bit of fun of beer archeology, and that you could bring back, you know, or brew a Porter, which had really died out – - and also, you know, It was, really very eye opening, just the freshness of the beer, when you drank the beer that fresh how different it tasted.”
– Brock Wagner
Listen to the full audio here: Saint Arnold Brewing Company