Robb WalshHouston TexasWhat has Robb done lately (quite a lot as it turns out):After years of restaurant reviewing and writing for Houston newspapers, Robb was dragged out of retirement to be the food editor of Houstonia Magazine, which was founded in 2012. LoTBBQ was selected as the textbook for a barbecue class at the Texas A&M Meat Science Center. Robb has also participated in that class as a guest lecturer. In 2010, he was part of a group that founded a nonprofit called Foodways Texas to preserve and promote Texas food Culture, which is affiliated with UT Austin. He has been a commentator on NPR's Weeeknd Edition. He has been editor in chief of Chile Pepper and a food columnist for Natural History magazine. He's written for Groumet, Saveur, and Fine Cooking. He is the author of 12 books on food including LoTBBQ (nominated for a James Beard Award), and The Tex Mex Cookbook from Broadway (nominated for an IACP award.

) He is the founder and head judge of the Austin Chronicle Hot Sauce Festival now in its 23rd year.