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Houston’s Signature Food, and Baking Bread: Houston Matters for Wednesday, April 9, 2014

Chicago has deep-dish pizza. Philly has cheesesteaks. Pittsburgh puts slaw and French fries on sandwiches. St. Louisans devour toasted ravioli. Many major cities boast one signature food – one dish that’s served all over town, that helps to define the community, that stands out above the rest. Houston, it would seem, is not one of […]

Chicago has deep-dish pizza. Philly has cheesesteaks. Pittsburgh puts slaw and French fries on sandwiches. St. Louisans devour toasted ravioli.

Many major cities boast one signature food – one dish that’s served all over town, that helps to define the community, that stands out above the rest.

Houston, it would seem, is not one of those cities. Our diverse population supports a wide array of dining options, and while there are some contenders, there may not be one signature dish. But there could be.

In fact – on this edition of Houston Matters, we will encourage you to make your case for what should be Houston’s signature food – that one item on the menu every restaurant in town ought to feel obligated to include. We’ll welcome your suggestion, and why you think it should be the Houston signature dish, and we’ll hear the thoughts of foodies from CultureMap Houston, Houstonia Magazine, and Sugar & Rice Magazine. Send your suggestions to: talk@houstonmatters.org or Tweet us @houstonmatters with the hashtag #MyHouFood.

Also this hour: staying with the food theme, we talk with an area chef about the unique challenges Houston’s climate provides for bakers, particularly when baking bread.

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