Robb Walsh has devoted his career to exploring and interpreting folk foodways. His newspaper articles, magazine pieces, radio broadcasts and cookbooks has been nominated for fourteen James Beard Awards (and won three). He was the restaurant critic at the Houston Press from 2000 until 2010 and has also served as the editor in chief of Chile Pepper Magazine and as the food columnist for Natural History magazine.
Walsh’s writings appear in several anthologies including: Best Food Writing 2000 through 2010 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance. He is the founder and head judge of the Austin Chronicle Hot Sauce Festival, now in its 20th year.
In July of 2010, along with other veterans of the Southern Foodways Alliance, Walsh founded a non-profit organization called Foodways Texas to preserve and promote Texas food culture. Foodways Texas is headquartered at the University of Texas at Austin.