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@safbooksut
Video by Anahita Pardiwalla
Take a moment and breathe on the way to the book festival with sitar and tabla music. Ustad Ghulam Farid Nizami and his son Faraz take to the stage to begin “Grandfather Gandhi.” They are playing “raghu pati raghay, raja ram..shenai,” Mahatma...
Updated at 4:36 p.m.
Crepe Crazy, the Dripping Springs creperie, makes crepes.
Video by Anahita Pardiwalla
4:18 p.m.
The Hip Girl's Guide to the Kitchen
3:02 p.m.
Regulars
Bob and Lois Washington have been coming to the festival for five years - this is their third visit in that time. The Washingtons are from Dripping Springs.
Bob and Lois Washington enjoy reading at the exhibitions tent. Photos by Anahita Pardiwalla.
2:50 p.m.
Staying hip
Kate Payne, author of "The Hip Girl's Guide to the Kitchen"
Kate Payne on fermenting pickles #txbookfest https://t.co/XxwVjGJHj1
— Fatima (@GenuineFatima) October 25, 2014
2:43 p.m.
'Sa-Wooon'-worthy
2:23 p.m.
James Blonde
Ex-CIA agent Valerie Plame Wilson wrote memoir "Fair Game: My Life as a Spy, My Betrayal by the White House" about her time in service and thrillers "Burned" and "Blowback."
The line to see ex-CIA agent Valerie Plame Wilson is out the door. Her event starts at 2:30 p.m. #TXBookFest pic.twitter.com/LS3PLKYWpQ
— Fatima (@GenuineFatima) October 25, 2014
2:21 p.m.
Sno cone insanity
It's sno cone mania at the the Texas book Festival. Snowie employee Lacey Pair said this is the perfect treat for the heat.
"And it does taste like snow," Pair said.
Valeria and Alejandro Cortez, 7 and 10 years old, love their refreshing blue treats. A regular cone with traditional flavors grape, strawberry, blue raspberry, pineapple and cherry is $4. All natural flavors are $5 and include root beer, hill country peach and banana. These are gluten free and made with all natural concentrate.
Valeria and Alejandro eat their blue sno cones, left. A Snowie employee pours syrup onto an iced treat, top right. Lacey Pair prepares a cool shaved ice, bottom left. Story and photos by Anahita Pardiwalla
2:00 p.m.
Snow(ie) day
Cool off with a sno cone from Snowie.
Snow cones are perfect for a hot Texas day! Snow cone from Snowie food truck
A photo posted by @faddyp on Oct 10, 2014 at 11:04am PDT
1:51 p.m.
Open a book, open the world
Inside the "Open a book, open the world" tent #TXbookfest pic.twitter.com/7XvNoveZmi
— Fatima (@GenuineFatima) October 25, 2014
1: 44 p.m.
The gyro experience
The gyro was filling, but did not leave me feeling heavy. A surprisingly light meal (in a good way).
Two Step Gyro from Heroes Gyros, mix of lamb, beef, chicken and 100 percent halal
A photo posted by @faddyp on Oct 10, 2014 at 10:34am PDT
Text and photo by Fatima Puri
Ed. 12:52 p.m.
Long lunch lines
Lines are long at every food truck at the #txbookfest for lunch https://t.co/Meo0xONQD3
— Fatima (@GenuineFatima)
October 25, 2014
Ed. 12:45 p.m.
Take a breather
Festival goers are enjoying food and relaxing on the Capitol grounds under the shade. Need a breather? Join break time with background sounds from the nearby music tent with Arturo Hernandez and his son Sebastian.
Say hello to festival goers Arturo Hernandez and his son Sebastian Hernandez. #TXBookFest pic.twitter.com/M1fdiDepTA
— Fatima (@GenuineFatima)
October 25, 2014
Ed. 12:45 p.m.
Taco time
It's always taco'clock.
A Rosarito taco. Photo by Anahita Pardiwalla
Ed. 12:30 p.m.
Food court
Good truck central at #TXBookFest I'm going in. pic.twitter.com/jT4XRmYNT0
— Anahita Pardiwalla (@anahitakp)
October 25, 2014
Ed. 12: 15 p.m.
Food for the soul
Adrian Miller makes soul food at a cooking demonstration. Photo by Anahita Pardiwalla
Politico-turned-foodie Adrian Miller is from Denver, Colorado, but loves soul food. The former lawyer cooks using staples from souther culture, including mixed mustard and turnip greens and hibiscus aid.
"I think red Kool-Aid is the official drink of the south," Miller said.
His book "Soul Food" is a recipe book on prominent soul food dishes like fried chicken, greens and black-eyed peas. The chapters focus on cooking a dish three ways: making traditional, contemporary and health conscious versions of each dish.
Miller wrote the book to combat two stereotypes:
1. That soul food needs a warning label, and 2. this is slave food and not worthy of celebration.
Miller's book explores African-American culture in recipes throughout history, and how they evolved to become soul food today.
Story by Anahita Pardiwalla
Ed. 12:45 p.m.
Singing the opera
Close-up of the opera singers in the music tent on W 11th St #TXBookFest pic.twitter.com/ayYb1qSiji
— Fatima (@GenuineFatima)
October 25, 2014
Ed. 12: 35 a.m.