2019 Camp Vino

Foodways Texas at The University of Texas, Austin, and the Department of Horticulture at Texas A&M University, College Station, are excited to announce the second edition of Camp Vino coming October 25-26, 2019!

Camp Vino brings together experts from around the state for this two-day deep dive into Texas wines, wineries, and vineyards. Attendees will receive direction from professors of Horticulture at Texas A&M, as well as from Texas viticulturalists, enologists, industry experts and leading chefs on all aspects of our state’s wine. Texas terroir, food pairing and characteristics of Texas wine, a history of the wine industry in Texas, and much more will be covered, including behind-the-scenes tours of local vineyards and wineries.

The 2019 Camp Vino will be held in the heart of the Texas Hill Country’s wine region – Fredericksburg – on Oct 25-26, 2019.


 

 Tickets for Foodways Texas members are $495 for the two-day camp and include all food and wine. The camp features six meals prepared by Texas chefs and restaurants.

Foodways Texas members have ten days to buy tickets before spots are release to the general public. Space is limited, so be sure to get your tickets today. Once spots are release to the general public, they will be sold on a first come, first served basis. Camp Vino is open to attendees 21 years of age and over.

2019 Camp Vino
October 25-26, 2019
Fredericksburg, Texas
Tickets:$495 Foodways Texas Members; $550 General Public;

On Sale:

Members: Monday, July 1st, 2019

Public: Wednesday, July 10th, 2019

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2020 Camp Brisket Lottery Information

Camp Brisket

January 10-11, 2020

Foodways Texas at The University of Texas, Austin, and the Meat Science Section of the Department of Animal Science at Texas A&M University, College Station, are happy to announce that we will conduct our Camp Brisket 2020 lottery drawing on August 8, 2019.

While Barbecue Summer Camp takes a broad approach to barbecue cookery and culture in Texas and beyond, Camp Brisket focuses on that quintessential Texas smoked meat, the humble brisket. The camp covers topics such as grades/types of beef, types of smokers, wrapping or not wrapping the brisket, and much more. Attendees will receive direction from professors in the Meat Science Section at Texas A&M, as well as hear from pitmasters from around the state of Texas regarding some of their basic techniques. Read about past camps here and here.

Barbecue camps are open to Foodways Texas members only. If you are not a member, follow this two-step process for a chance to attend Camp Brisket 2020.

1) Become a member by noon on Sunday, July 14, 2019.
2) Register for the 2020 Camp Brisket drawing. Registration begins July 15, 2019 (all members will receive registration instructions on July 15) and continues through August 4, 2019.

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2019 Foodways Texas Symposium

A Texas Potluck

9th Annual Foodways Texas Symposium
April 25-27, 2019
Brenham, Texas

Foodways Texas is excited to announce that our 9th Annual Foodways Texas Symposium, “A Texas Potluck,” will take place in Brenham, Texas, on April 25-27, 2019. In true potluck fashion, we’ll serve a little (sometimes a lot) of everything both at the table and on the stage over the course of the weekend.  We’ll start the weekend on Thursday night at the Rockin’ Star Ranch just outside of Brenham with our welcome dinner and registration and then return to Brenham’s downtown for symposium programming all day Friday and Saturday at The Barnhill Center. The remaining meals will be served in spots in and around Brenham.

Just like every other community potluck in recorded history, we will serve a helping or two of smoked meat but the weekend’s menu will be as varied as the food traditions of our state. Guest will enjoy seven meals cooked by chefs from around the state covering as many types of potlucks and community meals as we can fit into the program. All meals are included in the base registration price.

Speakers include:

  • James Brown, Barton Springs Mill, Dripping Springs
  • Adrian Davila, Davila’s BBQ, Seguin
  • Patrick Feges, Feges Barbecue, Houston
  • Stephanie McClenny, Confituras, Austin
  • Christy Moran, Blue Bell Creamery, Brenham
  • Erin Smith, Feges Barbecue, Houston
  • Brad Stufflebeam, Home Sweet Farm, Brenham
  • Erin Stutts, College Station ISD

For the full schedule, visit our symposium page. Tickets available here. Tickets are limited, so get yours soon!

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Ranching Below the Nueces

The Range Episode 02: Ranching Below the Nueces

 

In this second episode of The Range, we talk to the McAllen family, owners of the McAllen Ranch north of Edinburg, Texas. The family shares stories about their history, ranching culture, and the challenges of ranching in the changing borderland areas of Texas. For more information about the McAllen Ranch please visit http://www.mcallenranch.com/. This episode was produced using oral history interviews taken in July 2017. Those interviews will be archived in the Briscoe Center for American History at the University of Texas, Austin and will be made available online in the coming months.

This episode of The Range is made possible with a grant from The Humanities Media Project at the College of Liberal Arts here at UT Austin. Foodways Texas is a community-supported program in the Department of American Studies at the University of Texas, Austin.

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Beans

The Range Episode 01: Beans

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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