food

Culinaria begins tomorrow, and the festival with the aim of promoting San Antonio's food and wine scene has much to celebrate. World class chefs, new restaurants and a faithful foodie class are all growing in the barbeque and taco centric town. Where are we going, and what can we expect?

Guests:

  • Edmund Tijerina, Food and Dining writer at the San Antonio Express-News
  • John Russ, Executive Chef at Luke Restaurant
  • Angela Covo, Editor of Edible San Antonio

Sheep ranchers, feedlot owners, and processors in states like Colorado, Nebraska and Illinois are banking on America becoming a more diverse place.

Specifically, they want American Muslims to buy more of their lamb.

When restaurateur Nora Pouillon moved to the United States from Austria in the 1960s, she was surprised by how hard it was to get really fresh food. Everything was packaged and processed. Pouillon set out to find the find the best ingredients possible to cook for her family and friends. She brought that same sensibility to her Restaurant Nora, which eventually became the first certified organic restaurant in the country.

Pouillon writes about her lifelong devotion to food in a new memoir, My Organic Life: How A Pioneering Chef Helped Shape The Way We Eat Today.

NEW ORLEANS — Federal prosecutors say a Texas shrimping company has pleaded guilty to relabeling 35,000 pounds of hard-to-sell Mexican shrimp as wild-caught American crustaceans.

U.S. Attorney Kenneth Polite’s office said in a news release that Garcia Shrimp Co., of Brownsville, Texas, admitted Thursday to a violation of the century-old federal Lacey Act.

Whole Foods, the upscale grocery store chain famous for its bright displays of produce and emphasis on organic foods, plans to launch a new chain of lower-priced stores aimed at millennial shoppers.

The yet-to-be-named stores will "feature a modern streamlined design, innovative technology and a curated selection," the company says in a statement.

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