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    Keeping It Real

    "Missing" woman makes food bloggers look like a complete joke as she preys on H-Town hospitality

    Joel Luks
    Jan 29, 2013 | 2:12 pm

    Victoria Moon Erickson obviously has never heard of a vacation.

    Because that's what people do when they need a respite from the grind of daily life. Book a cruise, take off to Neverland and get some sun to return with your head cleared ready to change what's not working.

    Instead, this Atlanta-born, 32-year-old woman, who the media has continuously identified as a vegan blogger (as if that tidbit matters) decided that she would stage a disappearing act by abandoning her car, computer, cellphone and her "beloved" dog, Jet, with a Houston business owner who generously offered her work and shelter while Erickson was gallivanting cross country documenting her gourmand adventures.

    "That stuff belongs to Vicky and I'm not Vicky anymore," her father, William Erickson, reported she said to him about the personal items discarded at Pat Greer's Kitchen, a raw vegan food catering business in the Montrose area.

    While the community at large, including her twin sister Cat Moon Erickson, thought something terrible had happened to this petite 5-foot, 100-pound gal, what Victoria Moon Erickson truly wanted was to escape the confines of her identity. But she failed. She's been spotted by a friend in Austin, who drove her to a truck stop, and by a truck driver in Carlsbad, N.M., who gave her a ride on her journey to California.

    Victoria Moon Erickson gave non-vegans another reason to think that herbivores are dense fruitcakes.

    "The first thing I would tell her is that I love her," Cat Moon Erickson tells KHOU, implying she felt she had wronged her sister in some fashion. "I always love her. I never want to judge her again."

    Whatever pressures or physical ailments Victoria Moon Erickson may have felt, she surely is delusional in believing that vanishing into thin air is plausible in this era of speedy communications. That's unless you are murdered or can pull off a faux death. Or move to Brazil. Or commit a heinous political crime in North Korea.

    But alas, Victoria Moon Erickson, if you read between the lines of her latest blog post, dated Tuesday, 9:30 a.m., has found her home. In her poem "Welcome Home" (oh, how predictable), illustrated by a photograph of a woman draped in white textiles attempting to take flight amid a serene coastal scene, she writes about the "warrior's plight," the "lust for bleeding green" and "rising against the uncommon dream."

    Though most of the text is a verbose and confusing New Age diatribe, it's the concluding paragraphs that are of concern.

    The illusion of "too late"
    has taken its toll
    "control" is the lie
    we tell ourselves
    when we are afraid to
    let go.

    We get it. We live in a horrible, cruel world teeming with injustices, though most of us choose to look for beauty rather than negating reality.

    Victoria Moon Erickson has, in essence, discarded her four-legged companion (very vegan), took the easy way out by not being straight with people and gave non-vegans another reason to think that herbivores are dense fruitcakes.

    One good thing came out of this ordeal: More people now know about Pat Greer's big heart. By the way, her food is fabulous.

    Victoria Moon Erickson has been spotted by a friend in Austin, who drove her to a truck stop, and by a truck driver in Carlsbad, N.M., on her way to California.

    Victoria Moon Erickson, vegan blogger, January 2013, wearing apron
      
    Photo courtesy of KHOU Houston Channel 11
    Victoria Moon Erickson has been spotted by a friend in Austin, who drove her to a truck stop, and by a truck driver in Carlsbad, N.M., on her way to California.
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    Where to Eat Now

    13 Houston eateries celebrating summer with peach-based bites and sips

    Brianna Griff
    Jun 24, 2025 | 12:15 pm
    ​Brasserie 19's Chamomile panna cotta
    Photo by Michael Hoffman
    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

    Peak peach season is in full bloom, with Houston restaurants placing the stone fruit front and center with dishes and drinks. From savory salads to decadent desserts, here’s where you can celebrate peach season across the city.

    Barbacana
    At his downtown restaurant, pastry chef Priscilla Treviño puts an elevated spin on peaches and cream with a plate of semifreddo, peach sauce anglaise, and a delicate peach tuile.

    Baso
    The CultureMap Tastemaker Awards’ Restaurant of the Year brings a Basque-inspired twist to peach season. Its endive salad balances the vegetable’s slight bitterness with the sweetness of fresh peaches.

    Brasserie 19
    For a decadent treat, the River Oaks staple is elevating its classic Chamomile panna cotta by layering it with Texas peach and bourbon jam, almond florentine, and orange mint.

    Good God, Nadine's
    The recently-opened cocktail bar near Washington Avenue uses peaches from Lightsey Farms in Mexia for its Peach Whiskey Smash. The cocktail is made with Jameson whiskey, muddled peaches, mint, lemon juice, simple syrup, and walnut bitters.

    Guard and Grace
    The modern steakhouse in downtown is peach-focused this summer. Highlights include oak-grilled king crab with a watercress and peach salad, yellowtail sashimi with peach, Benton’s ham carpaccio with Palisade peach salsa, and oak-grilled pork tenderloin with grilled peaches and tomatillo farro risotto. Sip on a smoked peach bourbon cocktail or a jalapeno peach mojito to complete the experience.


    Honeychild's Sweet Creams peach ice creamHoneychild's Sweet Creams will be serving a range of peach-based flavors this summer.Courtesy of Honeychild's Sweet Creams

    Honeychild's Sweet Creams
    The Heights’ M-K-T creamery is serving a refreshing peach bay leaf sorbet, with more seasonal offerings coming soon, such as peach cobbler ice cream, white peach shortbread, peach ring ice cream with house-made chamoy, peach jam, caramelized peaches, and candied peaches.

    House of Pies
    Houston’s pie destination packs fresh, yellow California peaches into a pie crust, crowned with dollops of whipped cream. The pie will be available until mid-July, while supplies of peaches last.

    Jane and the Lion Bakehouse
    Already a favorite, the newly opened Heights bakery and cafe is taking full advantage of peach season, packing fresh fruits from local growers into numerous baked goods. Peach-forward bites include: spiced peaches and cream hand pies, peach bread pudding, and peach-strawberry gluten-free muffins.

    On the savory side, diners will find a Texas peach and pecan sourdough with bacon and peaches, basil focaccia, and the ricotta getaway toast with basil pesto and peach on sourdough. For a summer entrée, select the Panzanella Peach, which combines tomatoes, radicchio, peaches, and sourdough.

    Latuli
    Chef Brian Caswell’s newest addition to the Houston dining scene is already making waves, serving peach-focused plates, including a roasted grouper with peach and a peach cobbler for dessert.

    Leaf and Grain
    A fan-favorite seasonal salad, the Peach Panzanella features roasted chicken thighs, croutons, Danish feta, and a honey-white balsamic vinaigrette.

    The Marigold Club
    Goodnight Hospitality’s French-inspired restaurant offers a refined ode to the classic peach Melba. The treat is composed of vanilla gelato, peach-whipped ganache, peach compote, and a raspberry sauce, then finished with a delicate rosemary tuile.

    Pizaro's Pizza
    Starting July 1, patrons can pair one of the restaurant's pizza with a peach caprese salad. The dish features a bed of spring mix greens, drizzled with extra-virgin olive oil and balsamic glaze, topped with fresh-cut peaches, imported Italian stracciatella, and pistachios.

    Relish
    At both locations of the popular comfort food restaurant, diners can dig into a seasonal burrata featuring pickled peaches paired with heirloom tomatoes, tart gooseberries, peppery arugula, prosciutto, and croutons in saba. Follow the salad with the hearty grilled pork chop, accompanied by pickled peaches, brandy cream, parsnip puree, and bacon-braised collard greens.

    \u200bBrasserie 19's Chamomile panna cotta
      

    Photo by Michael Hoffman

    Brasserie 19's Chamomile panna cotta is layered with Texas peach and bourbon jam, almond florentine, and orange mint.

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    Houston company ranks No. 13 worldwide on new Forbes Global 2000 list

    Casual River Oaks restaurant closure leads our top stories this week

    Innovative Houston chef is the city's newest James Beard Award winner

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