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Dear readers, this is my farewell column as the American-Statesman food writer.
On June 1, I ll hang up my apron, stack up the cookbooks and pass on the test kitchen gear to the next person to take on this life-changing position at Austin’s daily newspaper.
When I say, “Dear readers,” I mean it. From my first column in 2008 to today, the fine people who read this column in print with their coffee and via Facebook in the school pickup line have held an incredibly special place in my heart.
I have kept your business cards, your emails and screenshots of your direct messages on social media in my digital and physical archive. I still have a physical copy of (almost) every food section I’ve published. Because of your kindness and willingness to connect, my kids will have memories of being stopped in the grocery store by someone who tells me they love trying new recipes and reading stories in the food section.
Three grocery concepts are giving Dallas-area shoppers more ways to get their farm-fresh, farmstead, farm-to-table foods. #farm One is a newcomer from Fl
Ian Kemp was raised on the smell of cinnamon. And clove, chile peppers, cumin and ginger.
His parents, Bill and Beverly Kemp, started a spice company in Manor in 1983 when he was 5 years old.
The younger Kemp had already spent weeks on the road with his “hippie parents” who loved traveling to Mexico and Central America. En route from Nebraska, the Missouri natives passed through Austin enough times that they eventually decided to move here, in part to make that trip shorter.
“We would drive this white whale of a potato truck,” Bill Kemp says. “We put a kitchen and a bed in there, and we’d hop in that thing and spend two or three weeks on the road” buying pottery and exploring the variety of Mexican and Central American cuisines.