Fourth Annual Symposium Dedicated to Exploring and Celebrating Agriculture in Texas

Foodways Texas (FoodwaysTexas.com), a nonprofit organization dedicated to preserving, promoting and honoring the Lone Star State’s unique food cultures, announces its fourth annual FOODWAYS TEXAS SYMPOSIUM, “Farm to Market 2014” to be held in Bryan-College Station, Texas, March 20-22 at the new Agrilife Center facility on the campus of Texas A&M University.

Farm to Market 2014 will explore the past, present, and future of Texas agriculture and its intimate connection to Texas cultural history and identity. As attendees feast on food from around the state — prepared by well-known Texas chefs — they will consider the individual histories of Texas crops such as the Rio Red Grapefruit, Texas Rice and the 1015 Onion. Those in attendance will discuss, learn and share ideas regarding the Texas farm past and present, the contemporary market and many topics along the farm to market as it exists in 2014. Tickets to Foodways Texas’ “Farm to Market 2014” are on sale now at this location. Registration includes breakfast, lunch and dinner on Friday and Saturday as well as a welcome dinner on Thursday night.

 

(photo: Kelly Yandell)

 

Showcasing chefs and artisans at the 2014 Foodways Texas Symposium include:

Molly McCookEllerbe Fine Foods, Fort Worth
Randy EvansHaven, Houston
Todd DuplechanLenoir, Austin
Sharon Hage, Dallas
Jesse PerezArcade Midtown Kitchen, San Antonio
Ronin Cooking, Bryan
Confituras, Austin
Salt and Time, Austin
Empire Baking Company, Dallas
Saint Arnold Brewing Company, Houston

Panels include:

Behind the Scenes Developing the 1015 Onion
Innovative Urban Farming
On the Move: Black Growers in the City
The Miracle of Feeding Cities
Rice and Water
Old World Fruit, New World Agriculture 
Rio Red Grapefruit History and Challenges
Japanese Influence on Texas Rice Farming

The weekend will kick off on Thursday evening, March 20, with a welcome dinner and introduction to the symposium followed by two days (March 21-22) discussing Texas crops and crop history, farm labor, innovative urban farming, rice history and current challenges, the extension service, Texas grapefruit, the business of olive orchards, wine terroir, and much more. The all-inclusive ticket price includes the symposium sessions as well as seven meals cooked by the Texas chefs and artisans.

Texans and food enthusiasts from around the country wishing to attend the Foodways Texas Symposium may purchase tickets and find hotel recommendations at FoodwaysTexas.com.  If you have not attended past symposia and are curious about Texas Foodways’ mission, please visit this location.

     Foodways Texas Executive Director Marvin Bendele is available to speak with interested media. To chat with Marvin and learn more about “Farm to Market 2014“, simply contact Carl Schultz at Nom Nom PR via any of the means listed below.  Follow Foodways Texas online via Facebook and twitter.About Foodways Texas:
Foodways Texas was formed in July of 2010 in College Station, Texas, by a group of restaurateurs, chefs, food writers, farmers, cattle ranchers, historians, microbrewers and scholars from across Texas who share a passion for Texas culinary history and foods. Modeled after the Southern Foodways Alliance, Foodways Texas’ mission is to preserve, promote and celebrate the diverse food cultures of Texas. Foodways Texas is an affiliated institute of the Division of Diversity and Community Engagement at the University of Texas in Austin. Among its programs, Foodways Texas holds an annual Barbecue Summer Camp in conjunction with the Texas A&M Meat Science Center in College Station. In addition, the organization is currently collecting and archiving the stories behind Texas foods and foodways across the Lone Star State with their documentary film and oral history programs.

About The Author

Hayden Walker
Executive Editor | Co-Publisher
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Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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