Title:Contributing WriterEducation:University of Texas at AustinLocation:Houston, TexasExpertise:Food writing, cookbooks, adventurous eatingBased in Galveston, Texas, and Galway Bay, Ireland, Robb Walsh is a food writer whose work regularly appears in IrelandEats.com and GalvestonEats.com. He has written about food science and history forNatural History Magazineand about global food and culture for NPR and has reviewed a wide variety of restaurants for theAustin ChronicleandHoustonia Magazine. He has also contributed articles toGourmet,Saveur,Cooking LightandGarden & Gun, among other publications. He was awarded James Beard Journalism Awards in 1996, 1999 and 2011 and has also been a James Beard Award finalist several times.Robb has written cookbooks on a number of subjects, including chili, hot sauce, oysters and Texas barbecue.B.A. in Humanities, University of Texas at AustinEatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
Title:Contributing WriterEducation:University of Texas at AustinLocation:Houston, TexasExpertise:Food writing, cookbooks, adventurous eating
Title:Contributing Writer
Education:University of Texas at Austin
Location:Houston, Texas
Expertise:Food writing, cookbooks, adventurous eating
Based in Galveston, Texas, and Galway Bay, Ireland, Robb Walsh is a food writer whose work regularly appears in IrelandEats.com and GalvestonEats.com. He has written about food science and history forNatural History Magazineand about global food and culture for NPR and has reviewed a wide variety of restaurants for theAustin ChronicleandHoustonia Magazine. He has also contributed articles toGourmet,Saveur,Cooking LightandGarden & Gun, among other publications. He was awarded James Beard Journalism Awards in 1996, 1999 and 2011 and has also been a James Beard Award finalist several times.Robb has written cookbooks on a number of subjects, including chili, hot sauce, oysters and Texas barbecue.
Based in Galveston, Texas, and Galway Bay, Ireland, Robb Walsh is a food writer whose work regularly appears in IrelandEats.com and GalvestonEats.com. He has written about food science and history forNatural History Magazineand about global food and culture for NPR and has reviewed a wide variety of restaurants for theAustin ChronicleandHoustonia Magazine. He has also contributed articles toGourmet,Saveur,Cooking LightandGarden & Gun, among other publications. He was awarded James Beard Journalism Awards in 1996, 1999 and 2011 and has also been a James Beard Award finalist several times.
Robb has written cookbooks on a number of subjects, including chili, hot sauce, oysters and Texas barbecue.
B.A. in Humanities, University of Texas at Austin
EatingWell, aDotdash Meredith Brand, has been publishing award-winning journalism about food, nutrition and sustainability since 1990. Our mission is to share flavor-packed recipes from around the world, celebrating fresh ingredients and the farmers, artisans and chefs who bring them to our table. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
