Speaker 1: Hi, it's Katie Vine. I'm a writer here at Texas Monthly,
Speaker 1: and I want to tell you about something new with
Speaker 1: the magazine. You've got a new podcast series just for
Speaker 1: Texas Monthly Audio subscribers that'll bring you even closer to
Speaker 1: the stories in the latest issue. The show is called
Speaker 1: TM out Loud. Every other week, you'll hear new conversations
Speaker 1: with writers and editors about their work, immersive audio from
Speaker 1: our reporting, and expanded interviews with people at the center
Speaker 1: of Texas Monthly coverage. In the first episodes, you'll hear
Speaker 1: longtime Texas Monthly restaurant critic Pat Sharp, looking back on
Speaker 1: fifty years with the magazine.
Speaker 2: My timing was perfect, it turned out, because the Texas
Speaker 2: dining scene was taking off. It wasn't long before a
Speaker 2: group of charismatic young chefs in Dallas, Houston, and San
Speaker 2: Antonio were in on the act. The creative spirit that
Speaker 2: started with the pioneering shifts of Southwestern cuisine forty years
Speaker 2: ago is just getting stronger. Kitchens are sending out astonishing
Speaker 2: dishes every day, and I'll miss being one of the
Speaker 2: lucky few to try them. All. We human beings are
Speaker 2: hardwired to break red together whether that happens in a
Speaker 2: dining room, a tacoia, a cafe, or a picnic table
Speaker 2: beside a food truck.
Speaker 1: A dispatch from an ultra marathon in a state park
Speaker 1: surrounded by alligators.
Speaker 3: Yeah, there's just so much preparation that goes into this,
Speaker 3: both physical and mental. There is some fear with alligators,
Speaker 3: not on purpose, but gotten pretty close to them, just
Speaker 3: running around a blind corner and coming around to see one,
Speaker 3: and you know you can go around either end of
Speaker 3: them and stay safe, prefer the tail.
Speaker 1: And a behind the scenes look at Texas Monthly's list
Speaker 1: of the state's top fifty barbecue spots and the latest
Speaker 1: trends in Texas barbecue.
Speaker 4: I think we had such distinct styles, such distinct regional
Speaker 4: styles and microregional styles, because all these different pitmasters were
Speaker 4: learning from the same people, are the same group of people,
Speaker 4: and now we have the ability to share information in
Speaker 4: a way that makes those styles spread rapidly.
Speaker 1: These stories are just for Texas Monthly Audio subscribers. Another
Speaker 1: benefit to subscribing, along with early access to our other
Speaker 1: podcasts and special bonus episodes of our other shows, visit
Speaker 1: Texasmonthly dot com slash audio to subscribe and sign up
Speaker 1: for TM out Loud,