Bbq State Of Mind

The proliferation of food halls in Houston is being framed as a new phenomenon. But, as food writer David Leftwich told Chris and Greg, innovative culinary enterprises — flavored by immigrant cultures —have marked downtown Houston since the Allen brothers first pitched their tent on the bayou. Leftwich, who is president of the advisory board for Foodways Texas, also talks about how dining halls, butchers and barbecue have tended to become synonymous with emerging urban marketplaces. Support the show: https://offers.houstonchronicle.com/?offerid=125&origin=newsroom&ipid=podcast See omnystudio.com/listener for privacy information.