Watch for more information about this Texas foodways group in [...]

In their year end round-up, Sex, Death & Oysters was named one of the top food books of 2009 by the Eat Me Daily blog
Best Food Adventure
Sex, Death, and Oysters by Robb Walsh
Walsh, a Houston-based food writer, goes on an oyster adventure, eating the bivalves on two continents. The book would be too sodden with facts [...]
Here’s Part One of my recipe for Wild Duck Gumbo:
First shoot yourself [...]
Cut open a bag of Fritos corn chips, ladle some hot Velveeta over top, add a scoop of chili con carne, some raw onions and chopped [...]
I’ll be talking about the FDA summer oyster ban, oyster reef rebuilding after Hurricane Ike and reading from Sex, Death & Oysters this Sunday, November 1 at 12:30 pm at the Texas Book Festival in Austin. Come [...]

From the Houston Press “Eating Our Words” blog:
This is not your average, everyday barbecue sandwich.
I’m saying the Bohemian Special at Mustang Creek B-B-Q on Highway 59 in Louise is the best barbecue sandwich in Texas. It excels by virtue of architecture alone–a mound of sliced brisket is topped with lengthwise slices of smoked Prasek’s sausage [...]
August is suck-it-up time in Texas. It’s close to 100° day after day. For a break, I decided to do a feature about ice cream in the Houston Press. This gave me an excuse to tour the Blue Bell ice cream factory–a very cool [...]

photo by Robb Walsh
My wife says I’ve got to be the brokest guy ever quoted in the New York Times Financial section. Here’s part of what John Schwartz wrote in There’s No Future in Being an Oracle (Sunday July 12):
I DECIDED to take one more crack at this: divining the future by means of [...]
The recipe for this “Backyard Barbacoa” will be included in my next cookbook: The [...]

Luling City Market Sausage Smoker---Robb Walsh
I’ll be giving the BBQ history lecture for students taking BBQ 101, a three-day professional training session sponsored by the National Barbecue Association at the Texas A&M Meat Science Center in College Station. The course begins on the morning of Tuesday May 12 and ends on Thursday May 14th after lunch. The class is intended for barbecue pros, but open to anyone.
read more BBQ 101 Class at Texas A&M »
