Subject: Agriculture Sector

• Sea Monster

  March 20, 2007

• Looking for Choucroute in Alsace?

  September 19, 2007

• Sea Monster

  March 20, 2007

• Looking for Choucroute in Alsace?

  September 19, 2007

• The Effects of Hurricane Ike on the Oyster Industry

  September 23, 2008

• Raw Deal

  Oysterman Joe Nelson says pollution is slowly killing Galveston Bay. But is anyone listening?

  December 9, 1999

• Buttermilk--The New Yogurt?

  October 28, 2008

• Texas Pols, Make Sure Those Checks Have Cleared -- It's Bankruptcy Time For Bo Pilgrim

  Ah, Bo Pilgrim -- it takes a tough man to go from passing out checks on the floor of the Texas Legislature to filing for Chapter 11 bankruptcy, but you've done it.Pilgrim's Pride, the toast of Pittsburg, Texas, announced today that it's seeking bankrputcy protection "in an effort to address certain short-term operational and liquidity challenges," which is what we used to say in college a few days before payday. "Over the past year, Pilgrim's Pride has faced a number of significant challenges

  December 1, 2008

• The King Catfish Ranch

  If you're looking for shining examples of the local indigenous cuisine while driving Highway 59 through East Texas and you've already had your fill of barbecue then its time to pull over for some catfish. I purchased this fried catfish dinner with cole slaw, french fries, odd cylindrical hush puppies and fried pickles at the Atlanta (Texas) David Beard Catfish King restaurant. I seem to recall the meal was $3.99 without the fried pickles. David Beard, The Catfish King, is a local legend in thes

  January 9, 2009

• Beef and Barley Soup with Bovril

  Beef soup always tastes better with a dash of Bovril liquid beef bouillon added. So do beef stews and beef gravies. Legend has it that Bovril was invented because Napolean III needed to feed his army during the war with Prussia. So he ordered an enormous quantity of canned beef from a Scotsman named John Johnston. Evidently, the only way to fill the order was to cook the beef down into a thick brown sticky concentrate that could be easily transported and reconstituted with hot water. It was orig

  January 16, 2009

• Swinish Behavior

  March 14, 1996

• Fish Story: Arctic Char

  There are lots of fishing camps in Nunavik, Quebec's arctic region, devoted to fly fishing for arctic char. There's even an annual arctic char fishing derby in Whale Cove, in case you want to try your luck. The highly prized freshwater game fish is a traditional food of the Inuit natives and its high levels of omega-3 fatty acids are thought to be one reason the arctic residents have such healthy hearts. The Inuit sell a lot of the char and caribou eaten in upscale Quebec restaurants.

  January 28, 2009

• Humblebees

  June 19, 1997

• Oprah Does Amarillo

  February 12, 1998

• Oysters and Coffee

  photo by Robb Walsh These petite-sized Galveston Bay oysters made a lovely breakfast. I ate them with some heavily buttered German sourdough rye toast from the HEB on Bunker Hill and a cup of Community Club coffee. A drop of lemon and a dash of Tabasco perked up the breakfast half shells nicely. Oysters and coffee taste great together. I bought a sack of Galveston Bay oysters last week, probably my last of the season. I stop eating raw oysters when the water temperature gets above 65 F. The

  March 25, 2009

• Letters 07-20-2000

  July 20, 2000

• Full of Manure

  August 24, 2000

• Oyster Lovers Unite: Oyster Species Guide

  February 12, 2009

• Oyster Lovers Unite

  February 12, 2009

• Harvest Grand Finale Vintner Dinner

  Messina Hof Winery celebrates its 2008 ports

  August 14, 2008

• Buford at the Strand Theatre

  Hamlet comes to East Texas

  September 6, 2007

• Shorthanded

  Foreign pickers aren't getting through the post-9/11 barricades to harvest U.S. crops

  December 7, 2006

• A Cut Above

  The future of the best beef in America may depend on a herd in East Texas

  December 29, 2005

• Pope: The Garden Gourmet

  Monica Pope

  May 5, 2005

• Haute Stuff

  Robb Walsh is a James Beard finalist times two

  April 14, 2005

• Best New Restaurant

  September 23, 2004

• Best Recycling Effort

  September 23, 2004

• Radio Free Haiti

  Jonathan Demme's documentary brings a joyful revolutionary to the screen

  May 20, 2004

• Sex, Death and Oysters

  March 25, 2004

• Bring On the Bovine

  Beef-mad Houstonians keep eating steaks

  January 8, 2004

• Wine Flight for Carnivores

  Chef g's Seafood and Steakhouse

  December 25, 2003

• A Chick Book

  Sylvia Tomlinson fries the poultry industry in Plucked and Burned

  April 17, 2003

• Best Neighborhood Spot in the Heights

  Patrenella's Ristorante

  September 26, 2002

• Catching a Big One

  Moody hooks a $75 million verdict against a fish farm and a law firm

  January 24, 2002

• Fish Fraud

  November 1, 2001

• American Kobe

  Lynn's Steakhouse proves a few restaurants still serve up USDA Prime

  October 4, 2001

• A Matter of Fat

  The U.S. beef industry's lower standards have led to an increase in chop houses

  August 2, 2001

• Letters

  Ministry Magic, Rice Wars, Cross to Bear

  December 21, 2000

• RiceTec Paddy Whack

  An Alvin-based rice company, the Prince of Liechtenstein, the United States Patent Office, and an Indian eco-feminist bring global trade debates to a roiling boil on Houston's back burner

  November 23, 2000

• The Long Haul

  Immigrant shrimpers survived Vietnam and the wrath of Texas rednecks. Can they do the same with new fishing restrictions?

  June 8, 2000

• Playbill

  Pickin' and Grinnin'-- Adrian Legg

  February 24, 2000

• Farm to Market

  Kody Ellis shows pigs. What have pigs shown him?

  March 18, 1999

• One-Woman Wrecking Crew

  June 11, 2009

• Rioja's Paella

  Photo by Robb WalshThe paella at Rioja restaurant on Kirkwood is one of the best I've ever eaten. You can get it at lunch with two tapas appetizers for $13. Paella is one of those dishes that can leave you completely indifferent or knock your socks off, depending on the skill of the cook and the quality of the ingredients. I remember taking a detour while driving in Spain to eat a definitive version of paella at a little inn. It turned out to be old-fashioned Valencian paella made of cheap white

  June 12, 2009

• The Foie Gras Problem

  Photo by J.C. ReidI love foie gras. Is that bad? Foie gras is the fattened liver of a goose or duck. The fattening is brought about through the technique of gavage, or force-feeding the animal, in this case with corn. The resulting food product is a true delicacy which has a rich, meaty/salty flavor and the consistency of butter. Some people say the production of foie gras is unethical and immoral. PETA and the Humane Society of United States, among others, contend that the production of foie

  June 25, 2009

• Is the Honor System Dead?

  Photos by Robb WalshDriving back from vacation, I noticed a honey stand along the highway in the town of Shirley, Arkansas with a sign that said "Self-Service." I pulled over and took a look. There was sorghum, local honey, bee pollen, beeswax and honey candy for sale. You took whatever you wanted and left your money in a box with a slot in it. I got a bottle of sorghum and one of honey for a total of $11. You don't see honor boxes at roadside stands much anymore. But there is something reassuri

  July 14, 2009

• Bourdain Is Back

  No Reservations is back. The ever-loquacious Anthony Bourdain visited Chile, skipping from Santiago to wine country, the coast and Patagonia, sampling food, waxing poetic and keeping it real the entire time. Here is a recap of the delicious Chilean cuisine and Bourdain-isms from last night's episode: Bourdain began his belly-busting at Fuente Alemana, a restaurant reflecting the German influence in Chile, where he was able to enjoy the "heaping pile of pork and avocado" known as the lomito.

  July 14, 2009

• Pamela Walker & Linda Walsh

  August 20, 2009

• Gulf Oyster Ban Hysteria

  ​"A couple of months would have been okay, but five months is too much," oysterman Misho Ivic said about the newly announced FDA summer oyster ban. Oystermen were taken by surprise last weekend when the FDA went over the head of the Interstate Shellfish Sanitation Commission and announced an aggressive new policy to clean up health problems caused by vibrio vulnificus bacteria. Now the oystermen are trying to push back. The sale of live Gulf oysters in the summer months is scheduled to end

  October 22, 2009