US Route 66, called “America’s Mother Road” by John Steinbeck, carried countless travelers from Chicago to Los Angeles, through its midway point in Texas, during its fifty-year history. Join us as T. Lindsay Baker discusses the various food options people found along the route, including roadside eateries, prepared food brought from home, and grocery stores. Food along the Mother Road continues to connect tourists past and present, and the meals eaten along the way often form a long-lasting memory for travelers. The story of eating up Route 66 reveals the changing of not only American cuisine but also its culture and landscape.

T. Lindsay Baker is the former W. K. Gordon Chair of Texas History at Tarleton State University. He is a native son born in Cleburne, a writer of non-fiction works, professor, and grandfather of five. Baker received his BA, MA, and PhD from Texas Tech University. He holds professional memberships in the Texas Institute of Letters, the Western Writers of America, and Texas State Historical Association among other organizations. He has written two dozen books on a variety of topics from Texas lighthouses to organized crime in the Lone Star State. Also, he is known internationally as an expert on American wind power history. Baker lives on his family’s historic farm in Hill County.

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