Gwendolyn is a sixth-generation Floridian who also spent a decade of her adult life living it up in New Orleans before joining Houstonia in December 2017. The author of the memoir After A While You Just Get Used To It: A Tale of Family Clutter and a featured writer in The Best American Travel Writing 2017, Gwendolyn is also the former food editor of the Houston Press and Eater NOLA. Because she can’t make it a day without scarfing down some form of ridiculously sinful dessert, you’ll often find her running for miles along Buffalo Bayou or in Memorial Park or perhaps straight to the House of Pies.

What's The Big Dill?

Houston, We Have a Pickle Festival on the Way

In a Pickle Fest lands in Kingwood on September 7.

07/12/2019 By Gwendolyn Knapp

Taxing Times

A New Tax on Airbnbs Could Generate Millions for Houston Tourism and the Arts

Houston will now collect a Hotel Occupancy Tax on Airbnbs.

07/02/2019 By Gwendolyn Knapp

Great Escapes

The Outdoors and Fine Art Collide For an Incredible Labor Day Event in Alpine

En Plein Air will draw painters and art lovers to Big Bend this September.

07/01/2019 By Gwendolyn Knapp

Jetsetting

Grab These Flight Deals Before Midnight For Cheap Fall Travels

Sweat now, relax later.

06/27/2019 By Gwendolyn Knapp

Destination: Downtown

We Don't Know What the New Downtown Park Will Be Called, But We're Excited About It

Expect quite a bit of lounging room, covered and open seating, a B-Cycle Station and bike-repair area, a fenced-in dog run, and a casual café with indoor and outdoor seating.

06/25/2019 By Gwendolyn Knapp

Destination: Downtown

We Need to Save Sam Houston Park

Come on, H-Town. This is your history.

06/25/2019 By Gwendolyn Knapp

Destination: Downtown

Where to Drink Downtown Right Now

Nine of our favorite, can't-lose bars, for whatever mood you're in.

06/25/2019 By Gwendolyn Knapp

Ice House

Houston Is the Card Skimmer Capital of the Nation. What Is Being Done About It?

“It’s not only getting more frequent, but technology is constantly evolving. We haven’t kept up.”

06/25/2019 By Gwendolyn Knapp

Bayougraphy

What’s Kept Chef Manabu Horiuchi at Kata Robata for a Decade? Freedom.

“The Japanese see a young chef and think lower quality. Americans see a young chef and don’t care. They want to eat the food and then be the judge. It’s nice for me.”

06/25/2019 By Gwendolyn Knapp