Robb Walsh
Robb Walsh is an American food writer, cookbook author, and restaurant owner who divides his time between Galway Bay, Ireland, and Galveston, Texas.[1] He is a former commentator on National Public Radio's Weekend Edition, Sunday;[2] former restaurant critic at the Houston Press (2000 until 2010); former editor-in-chief of Chile Pepper Magazine (1999 to 2000); former food columnist for Natural History magazine, and three-time winner of the James Beard Award.[3] He currently writes about food for magazines such as Houstonia[4] and Texas Highways,[5] and websites such as First We Feast.[6] He was a partner and co-founder of the former El Real Tex-Mex Cafe[7] in Houston's Montrose neighborhood.
Walsh is the author of more than a dozen food books, including Legends of Texas Barbecue Cookbook (Chronicle, June 2002), which was nominated for the
Robb Walsh's writings appear in several anthologies including: Best Food Writing 2001 through 2009 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 25th year.[9]
In July 2010, along with other veterans of the Southern Foodways Alliance, Walsh founded a non-profit organization called Foodways Texas[10] to preserve and promote Texas food culture. Foodways Texas is headquartered in Austin and is affiliated with the University of Texas at Austin.
References
- ^ "Robb Walsh | Ireland Eats". Robb Walsh | Ireland Eats. Retrieved 2018-03-07.
- ^ Walsh, Robb (October 3, 1999). "Best Pizza". Weekend Edition. NPR. Retrieved October 14, 2015.
- ^ "James Beard Awards Search, Robb Walsh".
- ^ "Houstonia Magazine Producers, Robb Walsh".
- ^ "The Art, Spiritual Pursuit, & Culture of BBQ".
- ^ "First We Feast Authors, Robb Walsh".
- ^ "About El Real Tex-Mex Cafe".
- ISBN 9781582435558.
- ^ "Silver Linings: 25 years of blood, sweat, and beers".
- ^ "BARBECUE, ONIONS AND RED SODA: DISPATCHES FROM THE 2013 FOODWAYS TEXAS SYMPOSIUM".