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"Cooking Texas."
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Dining at the governor's mansion
You are invited to dine at the Texas Governor's Mansion, to be the guest of the first ladies and two women governors of the Lone Star State, as they offer (through author Carl McQueary) some of their finest recipes and favorite stories of life in the heart of Austin. The ingredients inDining at the Governor's Mansioninclude one part culinary history and one part social history, along with a generous helping of recipes cooked by Texas first ladies, or (in later years) their personal chefs, from the completion of the Austin mansion in 1856 down to the present. Carl McQueary's folksy cookbook offers a look at food and its preparation, entertaining at the Mansion, and the challenges the women faced keeping the old home together. It includes brief biographical sketches of the first ladies, who usually orchestrated food service for both family meals and social or political events, and considerable background on the mansion's infrastructure challenges, interior decoration, landscaping, and restoration. The book also provides an intimate portrait of Texas life during the last century and a half, since the trends in food enjoyed by the governors and their families, especially in their private lives, have been surprisingly similar to those enjoyed by even the humblest of Texas citizens. Most of all, it presents dozens of tasty, appetizing, historic recipes tested by McQueary in his own kitchen and annotated for the contemporary cook. No matter how you slice it up-as Texas history, food history, women's hisory, or cookbook-Dining at the Governor's Mansionoffers a palate-pleasing smorgasbord for your reading, dining, or gift-giving pleasure.
eBook
Don't count the tortillas : the art of Texas Mexican cooking
\"From an early age, Chef Adâan Medrano understood the power of cooking to enthrall, to grant artistic agency, and to solidify identity as well as succor and hospitality. In this second cookbook, he documents and explains native ingredients, traditional techniques, and innovations in casero (home-style) Mexican American cooking in Texas. \"Don't Count the Tortillas\" offers over 100 kitchen-tested recipes, including newly created dishes that illustrate what is trending in homes and restaurants across Texas. Each recipe is followed by clear, step-by-step instructions, explanation of cooking techniques, and description of the dishes' cultural context. Dozens of color photographs round out Chef Medrano's encompassing of a rich indigenous history that turns on family and, more widely, on community--one bound by shared memories of the art that this book honors.\"-- Provided by publisher.
Book
School-based gardening, cooking and nutrition intervention increased vegetable intake but did not reduce BMI: Texas sprouts - a cluster randomized controlled trial
Background
Although school garden programs have been shown to improve dietary behaviors, there has not been a cluster-randomized controlled trial (RCT) conducted to examine the effects of school garden programs on obesity or other health outcomes. The goal of this study was to evaluate the effects of a one-year school-based gardening, nutrition, and cooking intervention (called Texas Sprouts) on dietary intake, obesity outcomes, and blood pressure in elementary school children.
Methods
This study was a school-based cluster RCT with 16 elementary schools that were randomly assigned to either the Texas Sprouts intervention (
n
= 8 schools) or to control (delayed intervention, n = 8 schools). The intervention was one school year long (9 months) and consisted of: a) Garden Leadership Committee formation; b) a 0.25-acre outdoor teaching garden; c) 18 student gardening, nutrition, and cooking lessons taught by trained educators throughout the school-year; and d) nine monthly parent lessons. The delayed intervention was implemented the following academic year and received the same protocol as the intervention arm. Child outcomes measured were anthropometrics (i.e., BMI parameters, waist circumference, and body fat percentage via bioelectrical impedance), blood pressure, and dietary intake (i.e., vegetable, fruit, and sugar sweetened beverages) via survey. Data were analyzed with complete cases and with imputations at random. Generalized weighted linear mixed models were used to test the intervention effects and to account for clustering effect of sampling by school.
Results
A total of 3135 children were enrolled in the study (intervention
n
= 1412, 45%). Average age was 9.2 years, 64% Hispanic, 47% male, and 69% eligible for free and reduced lunch. The intervention compared to control resulted in increased vegetable intake (+ 0.48 vs. + 0.04 frequency/day,
p
= 0.02). There were no effects of the intervention compared to control on fruit intake, sugar sweetened beverages, any of the obesity measures or blood pressure.
Conclusion
While this school-based gardening, nutrition, and cooking program did not reduce obesity markers or blood pressure, it did result in increased vegetable intake. It is possible that a longer and more sustained effect of increased vegetable intake is needed to lead to reductions in obesity markers and blood pressure.
Clinical trials number
NCT02668744
.
Journal Article
Detection of Chronic Wasting Disease Prions in Raw, Processed, and Cooked Elk Meat, Texas, USA
We describe chronic wasting disease (CWD) prion detection in raw and cooked meat from a CWD-positive elk. We found limited zoonotic potential in CWD prions from those meat products. Nonetheless, risk for transmission to humans is still unclear, and monitoring of circulating and emerging CWD prion strains for zoonotic potential is warranted.
Journal Article
Thai fresh, the cookbook : beloved recipes from a South Austin icon
\"Found within the eclectic South Austin neighborhood of Bouldin Creek is Thai Fresh, a gluten-free bakery, coffeehouse, vegan ice cream mecca, and, most importantly, Thai restaurant and learning center. Chef Jam Sanitchat built this culinary complex and teaching space piece by piece by expanding into neighboring spaces, forging relationships with local growers and producers, and adding new facets to her culinary repertoire as time and money allowed. The result is a wildly successful amalgam of food, beverages, and services that probably shouldn't work but somehow does. Thai Fresh is the roadmap to that success. Follow Jam from her early days of cooking for friends during graduate school at the University of Texas at Austin, to her popular farmers market stand, to her current establishment. Along the way, she taught thousands of people the art of cooking Thai cuisine, and fed eager crowds at countless cultural and community events. Discover why this collection of Jam's top-selling and most sought-after recipes, like Thai-Style Chicken and Waffle and The ULTIMATE Sauce -- all stunningly captured by James Beard award-winning photographer Jody Horton -- was requested by, and 100 percent funded by, her loyal community.\"--Publisher's description.
Book
Impact of the Dinner Tonight Healthy Cooking School on Participants’ Nutrition Knowledge and Cooking Confidence
Background/Objectives: Nearly three-quarters of American adults are overweight or obese, leading to serious health challenges. Poor nutrition is a major contributor, highlighting the need for effective nutrition education and cooking interventions. This study evaluated the impact of the Dinner Tonight Healthy Cooking School (DTHCS) on improving nutrition knowledge and cooking confidence among participants. Methods: A secondary data analysis was conducted on self-reported retrospective surveys collected from 7932 individuals across 64 Texas counties between September 2017 and March 2024. The surveys assessed changes in participants’ understanding of key nutrition concepts (rated using a four-point scale from poor to excellent) and their confidence in cooking healthy meals (rated using a four-point scale from none to high) before and after attending the program. Results: The findings showed significant improvements in both nutrition knowledge (from fair to good p < 0.001) and cooking confidence (from low to moderate p < 0.001) following program participation. Conclusions: These results highlight the vital role of nutrition and culinary education in addressing the growing obesity epidemic and reducing the risk of diet-related chronic conditions. Given the positive program outcomes, DTHCS has the potential to inform future studies and guide successful planning and implementation of community-based cooking programs for adults to promote healthier eating behaviors.
Journal Article
Child-Report of Food Insecurity Is Associated with Diet Quality in Children
Food insecurity (FI) is adversely associated with physical and mental wellbeing in children. The mechanism underlying this association is assumed to be dietary intake; however, evidence has been mixed. This study examined the relationship between self-reported FI and dietary quality among low-income children. Cross-sectional data were used from TX Sprouts, a school-based cooking, gardening, and nutrition intervention. A sample of 598 children completed two 24-h dietary recalls and a questionnaire including an adapted version of the 5-item Child Food Security Assessment (CFSA). Food security was categorized as food secure or FI based on summed CFSA scores. Dietary quality was assessed using the Health Eating Index-2015 (HEI-2015). Mixed effects linear regression models examined associations between FI and dietary quality. Children were 64% Hispanic, 55% female, and were 9.2 years old on average. Adjusting for sociodemographic characteristics, BMI percentile, and energy intake, FI was associated with lower HEI-2015 total scores (β = −3.17; 95% CI = −5.28, −1.06; p = 0.003). Compared to food secure children, FI children had lower greens and beans (2.3 vs. 1.9, p = 0.016), seafood and plant protein (2.0 vs. 1.6, p = 0.006), and added sugar (7.4 vs. 8.0, p = 0.002) component scores. Interventions targeting low-income and FI children should investigate ways to improve dietary quality.
Journal Article