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<v Speaker 1>Hi, it's Katie Vine. I'm a writer here at Texas Monthly,

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<v Speaker 1>and I want to tell you about something new with

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<v Speaker 1>the magazine. You've got a new podcast series just for

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<v Speaker 1>Texas Monthly Audio subscribers that'll bring you even closer to

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<v Speaker 1>the stories in the latest issue. The show is called

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<v Speaker 1>TM out Loud. Every other week, you'll hear new conversations

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<v Speaker 1>with writers and editors about their work, immersive audio from

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<v Speaker 1>our reporting, and expanded interviews with people at the center

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<v Speaker 1>of Texas Monthly coverage. In the first episodes, you'll hear

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<v Speaker 1>longtime Texas Monthly restaurant critic Pat Sharp, looking back on

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<v Speaker 1>fifty years with the magazine.

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<v Speaker 2>My timing was perfect, it turned out, because the Texas

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<v Speaker 2>dining scene was taking off. It wasn't long before a

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<v Speaker 2>group of charismatic young chefs in Dallas, Houston, and San

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<v Speaker 2>Antonio were in on the act. The creative spirit that

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<v Speaker 2>started with the pioneering shifts of Southwestern cuisine forty years

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<v Speaker 2>ago is just getting stronger. Kitchens are sending out astonishing

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<v Speaker 2>dishes every day, and I'll miss being one of the

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<v Speaker 2>lucky few to try them. All. We human beings are

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<v Speaker 2>hardwired to break red together whether that happens in a

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<v Speaker 2>dining room, a tacoia, a cafe, or a picnic table

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<v Speaker 2>beside a food truck.

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<v Speaker 1>A dispatch from an ultra marathon in a state park

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<v Speaker 1>surrounded by alligators.

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<v Speaker 3>Yeah, there's just so much preparation that goes into this,

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<v Speaker 3>both physical and mental. There is some fear with alligators,

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<v Speaker 3>not on purpose, but gotten pretty close to them, just

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<v Speaker 3>running around a blind corner and coming around to see one,

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<v Speaker 3>and you know you can go around either end of

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<v Speaker 3>them and stay safe, prefer the tail.

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<v Speaker 1>And a behind the scenes look at Texas Monthly's list

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<v Speaker 1>of the state's top fifty barbecue spots and the latest

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<v Speaker 1>trends in Texas barbecue.

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<v Speaker 4>I think we had such distinct styles, such distinct regional

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<v Speaker 4>styles and microregional styles, because all these different pitmasters were

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<v Speaker 4>learning from the same people, are the same group of people,

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<v Speaker 4>and now we have the ability to share information in

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<v Speaker 4>a way that makes those styles spread rapidly.

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<v Speaker 1>These stories are just for Texas Monthly Audio subscribers. Another

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<v Speaker 1>benefit to subscribing, along with early access to our other

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<v Speaker 1>podcasts and special bonus episodes of our other shows, visit

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<v Speaker 1>Texasmonthly dot com slash audio to subscribe and sign up

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<v Speaker 1>for TM out Loud,