Welcome to The Range, where you’ll find unexpected stories about Texas foods and cultures. The Range explores the rich variety of Texas foods: from old traditions to new innovations, you’ll hear from a diverse set of Texans who are in the thick of growing, cooking, distributing, and eating food. We’re a production of Foodways Texas, and we bring a sense of history to the many voices we feature who find a meeting ground in this contentious, boisterous, and rapidly changing state period. In this podcast, borders are always permeable, food is always changing, stereotypes are right for busting — but our table is big enough to accommodate the range of it. It is Texas, after all.
In our inaugural episode, we use the humble and ubiquitous bean to explore historical and current topics in Texas food. Beans here tell stories of belonging, from a 19th-century border dispute to a recent trip to Terlingua.
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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.
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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