Robb Walsh

Three-time James Beard Award winner Robb Walsh has worked as a commentator on National Public Radio’s Weekend Edition, Sunday, served as the restaurant critic at the Houston Press from 2000 until 2010, as editor in chief of Chile Pepper Magazine and as the food columnist for Natural History magazine. He has also written for Gourmet, Saveur and Fine Cooking.

​Walsh is the author of more than a dozen food books including Legends of Texas Barbecue Cookbook (Chronicle, June 2002), which was nominated for the James Beard Award in the Americana category. His book, The Tex-Mex Cookbook (Broadway 2004), was nominated for the IACP Cookbook Award in the American Category. His book, Sex, Death & Oysters (Counterpoint Press 2009) was voted one of the best food books of 2009 by He is also the author of Texas Eats (2010), The Hot Sauce Cookbook (2012), Barbecue Crossroads (2012) and The Chili Cookbook (2015).

​Walsh’s writings appear in several anthologies including: Best Food Writing 2001 through 2009 and Cornbread Nation, Best Southern Food Writing volumes I, II, & IV from the Southern Foodways Alliance.

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 in Austin and affiliated with the University of Texas at Austin. The short films produced by Galveston Eats are also included in the Foodways Texas documentary collection.

Kelly Klaasmeyer

Kelly is an artist and writer living in Galveston, Texas. She received her MFA in painting from the University of Houston in 1992. She has written art criticism for the Houston Press and edited Glasstire, the award-winning and Texas-centric online art journal, from November of 2007 to February of 2013.In 2009, she received a grant from Creative Capital/Warhol Foundation for Short-Form Writing. In the same year, she received a USC/Annenberg Getty Arts Journalism Fellowship.

Eugene Klaasmeyer

Eugene “Gene” Klaasmeyer, P.E., is the President and Founder of Klaasmeyer Construction Company and former President of the Power and Communications Contractors Association (PCCA). He received his B.S. in Civil Engineering from the University of Nebraska. He is a food lover, wine enthusiast, and development consultant to food folklore organizations including Foodways Texas at the University of Texas and the Gulf Coast Food Project at the University of Houston.

S. Gordon Walsh

After earning his degree and CPA certification from the University of Texas at Austin, S. Gordon Walsh, worked in the defense industry for several decades. He currently lives in Southlake, Texas and provides financial and tax advice.