— Washington Post went in deep on Texas' barbecue scene with photographer Wyatt McSpadden, who photographed Kreuz Market during the divide in 1999, and other famous pits in in the area, including Snow's BBQ, Franklin Barbecue, Pecan Lodge, and Schmidt Family Barbecue, along with a photo essay.
— Austinite Orlando Lima is being awarded with one of the James Beard Foundation’s first-time-ever National Scholars Program. Lina will receive a $20,000 scholarship to go towards culinary studies and experiences. He wants to open his own restaurant focusing on Angolan and Spanish-influenced fare.
— Hugh Acheson, the Atlanta-based chef, cookbook author, and Top Chef judge, is joining Punch Bowl Social as its culinary partner. There is an Austin location up in the Domain. He will oversee a revamp of the upscale bowling alley and restaurant's menus.
— Pluckers Wing Bar is raising money for its Baton Rouge employees after the recent flooding through GoFundMe. Owners Dave Paul and Mark and Sean Greenberg will match funds up to $10,000.
— Similarly, Oskar Blues Brewery sent freshly-canned water to Louisiana, too.
— Food & Wine included Amy’s Ice Creams as one of the country’s best frozen sweets in the country.