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	<title>Robert del Grande Archives - People&#039;s History in Texas</title>
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	<title>Robert del Grande Archives - People&#039;s History in Texas</title>
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		<title>The Beginning of Southwest Cuisine and the Farm to Table Movement</title>
		<link>https://www.dev.peopleshistoryintexas.org/1249-2/</link>
		
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		<pubDate>Wed, 20 Jan 2021 15:56:06 +0000</pubDate>
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		<category><![CDATA[Jim Hightower]]></category>
		<category><![CDATA[Robert del Grande]]></category>
		<category><![CDATA[Southwest cuisine]]></category>
		<category><![CDATA[Texas Department of Agriculture]]></category>
		<guid isPermaLink="false">https://www.dev.peopleshistoryintexas.org/?p=1249</guid>

					<description><![CDATA[<p>By Shereena Mathew Before the 80’s, Southwestern cuisine didn’t really have a name or a presence even in the cooking field. It was through the hard work of the Gang of Five alongside the TDA that Southwest cuisine became known nationwide. The Gang of Five, consisting of cookbook writer Anne Lindsay Greer, and chefs Stephan Pyles, Dean Fearing, Avner Samuel, [&#8230;]</p>
<p>The post <a rel="nofollow" href="https://www.dev.peopleshistoryintexas.org/1249-2/">The Beginning of Southwest Cuisine and the Farm to Table Movement</a> appeared first on <a rel="nofollow" href="https://www.dev.peopleshistoryintexas.org">People&#039;s History in Texas</a>.</p>
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