Barbecue Ways

Austin Chronicle food editor Virginia Wood had a lovely time at Foodways Texas' 'Our Barbecue, Ourselves' symposium. "The event vastly improved this year," she writes, largely due to the free labor provided by U.T. grad students, who worked as servers and food runners. But forget the meat, she writes: "true revelations at each meal turned out to be David Norman's exemplary breads from Easy Tiger." [Austin Chronicle]