Become a Taco Intern; Dolce Neve and Lenoir's Gelato Collaboration; More

TACOWIRE — There’s an open call for taco interns for taco journalists Mando Rayo and Jarod Neece. The duo's working on their second book about tacos throughout Texas and need some help. Lots of eating will be involved, probably. [EaterWire]

SOUTH FIRST — Gelateria Dolce Neve announced on Facebook that it will team up with local chefs to create new gelato flavors. First up is the Taleggio cheese gelato made with Lenoir’s Todd Duplechan and Thomas Calhoun. [EaterWire]

SOUTH LAMAR — In other collaboration news, Barley Swine has its own kombucha blend available at the restaurant, thanks to Kosmic Kombucha. It’s made with Meyer lemons, honey, and arugula, all grown in Texas. Kosmic previously created a drink for Sway, too. [EaterWire]