We were lucky to catch up with Cindy Williams recently and have shared our conversation below.

Cindy, looking forward to hearing all of your stories today. What’s the backstory behind how you came up with the idea for your business?

So, I’m a 5th Generation Texan – and more than that – its in my blood and an integral part of who I am. Texas is a state of mind that is shared by the different cultures and regions of our state. I realized that as we are growing as a state, so many Texans didn’t realize the diversity of the cultures that settled Texas and the regions that are affected by location, climate, and thought processes.

The story begins with my own background – the settling of the Wends from Germany to the harsh Texas landscape in the mid-1850’s. This immigration story is representative of all the folks who set out for a better life only to be met by harsh realities of the frontier. When you think about it – in all of humanity, this is really not that long ago.

So many traditions have been passed down through the food and cuisine that the immigrants (and this includes from other states) brought with them. Surprisingly much still exists as its been passed down from parents to children.

We are collectively what our genetics dictate and also, the environs of which we were raised. As time continues, this is disappearing as we become more homogenous. To learn from our past is important AND very enlightening.

Hence, Texicureans was born – celebrating the cultures and regions of Texas by way of food.

Cindy, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?

I am most proud and excited when someone tells me they tried a recipe for the first time and loved it or learned something about Texas that they didn’t previously know.

I always attempt to provide background to recipes as I feel gathering around a table is where tales are told and traditions are savored. So, a recipe is more than a list of ingredients, its a connection to our collective past with a current twist.

Any advice for managing a team?

I have a very small team. My niece is my co-founder. She is a busy tech manager, so this a side hustle, but she brings a love of cooking, food, and her heritage to the table.

Social Media/Writing manager – we get together with a set agenda weekly to film, take photos, and strategize. We really laugh a lot when we are working – I think that having fun is key to keeping momentum. It’s truly one of the reasons I do this.

I have a website manager – he also is fun and enjoys this project personally. We meet face to face about every 6 months – otherwise it is digitally. Again, our conversations involve personal endeavors as well as the business.

I have a film editor who lives in another country. Although we are never face to face – our emails incorporate personal lives and keep us connected on another level. He has actually gone to work for a major US company, but keeps my account because he enjoyed the fun aspect of our project.

As you can tell, I love people and this project is very people oriented!

Can you open up about how you funded your business?

So, I have another business that funds this business. Honestly, the passion I have for Texicureans drives me to stay in the game of the other business. I hope to drive enough interest in my YouTube, Website, small product offering, and email list to make it sustainable someday.

Contact Info:

• Website: www.texicureans.com
• Instagram: @Texicureans
• Facebook: @texicureans
• Youtube: https://www.youtube.com/channel/UCRXCNNG3qrIGYTlVyBdFDIA