Edible Austin May-June 2020

Be Vocal. Help Local. / Helping Refugees / Home with Kids / Local Beers

No. 70 May/June 2020

Cel eb ra ti n g th e ver y b est of Ce n t ra l Texa s fo o d cu lt u re

Reach the Community That Supports Your Business Use our strong social and online program to reach the people who support our Central Texas community.

Contact us at info@edibleaustin.com 30K monthly page views 49.9K followers 13,600 fans 100.3K monthly viewers 32.2K + followers

@EDIBLEAUSTIN

PHARM FRESH JUICE & NUT MILK

IT’S A FAMILY TRADITION Featuring three of our best-selling all-natural Angus steaks, our Family Pack includes two bold, center-cut New York Strips, two lean and hearty Sirloins and two buttery boneless Ribeye. Boasting a peerless approach to sustainability, animal care and breed research, 44 Farms produces steaks with no added hormones, antibiotics or artificial ingredients.

Quality is bred into everything we do, and you’ll be able to taste the difference.

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HAPPY HOUR DAILY 53 BEERS ON TAP AWARD-WINNING MARGS LIVE MUSIC 5 NIGHTS A WEEK

8989 FM 150, DRIFTWOOD HAYSCITYSTORETX.COM EdibleAustin.com / 3

edible br ooklyn

TELLING THE STORY OF HOW THE CITY EATS AND DRINKS • NO. 52 SPRING 2018

THE

Drinks ISSUE

BOTTLING LIQUID COURAGE MAKING SPICEBUSH FIZZ BIOINTENSIVE ORCHARDS BOOM IRISH BARS’ FLUID IDENTITY A BREWERY-FERMENTARY-JUICERY IN ONE Member of Edible Communities

Complimentary

edible COLUMBUS THE STORY OF LOCAL FOOD

Member of Edible Communities No. 39 | Winter 2019

edible east end

Celebrating the Harvest of the Hamptons and North Fork

No. 36 High Summer 2012

TasTy B&B’s Hand-PrEssEd TorTillas long island livEsToCk FarM-gEnEraTEd PoWEr

US $5.00

WinEs FroM onE WoMan, PalMEr and MErlianCE MEal-WorTHy golF CoursEs Member of Edible Communities

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m a n h at ta n

long island TELLING THE STORY OF HOW LONG ISLAND EATS

TELLING THE STORY OF HOW GOTHAM EATS • NO. 30 JULY�AUGUST ����

NO. 10 FALL ��� 5

THE

TRAVEL ISSUE

REAL GREEK YOGURT LONG ISLAND CITY BEER CRAWL THE KINSTON KRAWL IN NORTH CAROLINA CONNECTICUT SENSE MEMORIES WHAT ARE BLUE POINT OYSTERS?

GOAT MILK SOFT SERVE CONSCIENTIOUS CATERING

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CATCHING THE BLUES

Member of Edible Communities

edible

Issue 45

Spring 2020 MARIN & WINE COUNTRY

Celebrating the harvest of Marin, Napa and Sonoma counties, season by season

edible

LOCAVORE BEER Member of Edible Communities

SEEDING CHANGE AT RIKERS ISLAND

N O. 45

FALL/WINTER 2019

MEMPHIS FOOD, FARM AND COMMUNITY IN THE MID-SOUTH

FAMILIAR FACES KITCHEN QUARTERBACKS CLASSIC COCKTAILS UNSOLICITED ADVICE

ANDERSON VALLEY • LOW PROOF SPIRITS • BLACK VINES MEMBER OF EDIBLE COMMUNITIES

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Explore a world of local food through the magazines and websites of Edible Communities. We’ll introduce you to the chefs, farmers, brewers, home cooks and others who inspire and sustain local flavors across the US and Canada. ediblecommunities.com

Stay up to the minute on all things edible at: ediblecommunities.com Subscribe here: ediblesubscriptions.com

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CONTENTS A Uniquely Texas Experience!

Come Celebrate with Us! Our cellar or reception hall is perfect for your next meeting, holiday or birthday soiree.

Winery Tasting Room

lick

464 Becker Farms Road, Fredericksburg

— or — Tasting Room on Main

307 East Main, Fredericksburg

honest ice creams

ilikelick.com

Hours: Mon - Thurs, 10 a.m. – 5 p.m.; Fri & Sat, 10 a.m. - 6 p.m.; Sun, Noon – 6 p.m.

Main Street open an hour later except Sundays.

Last wine tasting, 30 min before closing.

South Lamar, Mueller & North Burnet

REG U LA RS

10 What’s on Our Counter 12 N otable Edibles

20

30

EDIBLE AT HOME Healthy home habits

WHAT'S IN SEASON

for kids

Home cooking was never this fresh

Make It Sweet

Oatmeal & Company

34 Farmers Diary New Leaf Farms & L'Oca d'Oro

www.beckervineyards.com 830-644-2681

Help Refugees

48 S napshots Around Austin 50 Where to Find It 51 E dible Ink

Getting Outside in Austin

On the Cover Jester King's Jeff Stuffings is maintaining business & helping the community.

Photography by Patty Robertson.

6 / EdibleAustin.com

24

40

CHEERS TO LOCAL BEERS

BE VOCAL. HELP LOCAL.

10 brews for your

Ways local companies

home crew

are helping

EdibleAustin.com / 7

PUBLISHER’S note

T

hese are certainly challenging times for all of us — at the time this magazine goes to print, we are still under shelter-in-place orders in Austin due to the outbreak of COVID-19. We struggled with the decision of whether to go ahead with this issue, to change to an onlineonly version, or to cancel or delay the printing altogether.

After much thought and outreach to our advertisers, we came to the conclusion that now, more than ever, people are searching for insightful, informative and inspirational reads about our community while stuck at home, feeling disconnected and looking for things to do (perhaps in the kitchen).

So we forged ahead, in spite of our writers’ and photographers’ lack of access to the people and facilities featured in these pages. And we did our best to put together a magazine full of content that is relevant, timely and engaging (but honestly, who knows what else could change by the time you’re reading this!). We revised our distribution strategy to include all of the Austin area H-E-B and Randall’s stores, along with our primary distribution partners at Whole Foods, Central Market, Royal Blue Grocery, Wheatsville Co-op and other local stores and restaurants where possible. Our hope is that our magazine finds its way to you and provides you with some enjoyment during these difficult times.

While so many local businesses were forced to shut down and so many of our great Austin dining, drinking and entertainment establishments are suffering tremendous economic losses, some businesses have also been trying to weather the storm and help their communities in creative and innovative ways. From a brewery turned country store to a distillery turned hand sanitizer manufacturer, you can read all about some of these heartwarming and inspiring stories starting on page 40.

We are also delighted to bring you the story of a wonderful partnership, still in its infancy, between renowned Austin restaurant L’Oca d’Oro and the Multicultural Refugee Coalition.

This is a great example of how our local restaurants continue to improve their offerings while also promoting sustainability and providing employment opportunities. You can read about this groundbreaking initiative on page 34.

In our Notable Edibles, we feature the mother-son duo at Oatmeal & Company who are introducing people to tantalizing gourmet oatmeal flavors, and we take a moment to highlight an amazing Austin baking institution, Make It Sweet. And, to help pass the time at home, we give you a tour of 10 great local beers you can find for your virtual happy hours, along with some fun recipes that can involve everyone in your household — from your kids to your pets.

We wish you all continued health and happiness and look forward to celebrating with all of you on a string-lit Austin patio some evening when businesses (and our lives) are up and running again!

Sincerely,

Edible Austin Mission

PUBLISHER Monique Threadgill monique@edibleaustin.com

ASSOCIATE PUBLISHER Ralph Yznaga

COCKTAIL HOUR

FROM THE COUCH?

ralph@edibleaustin.com

EDITOR Sarah McConnell sarah@edibleaustin.com

ASSOCIATE EDITOR Sarah Welch

EDITORIAL ASSISTANT Claire Cella

ADVERTISING SALES Stephanie Walsh stephanie@edibleaustin.com

DISTRIBUTION Craig Fisher, Flying Fish

CONTACT US 512-441-3971 info@edibleaustin.com edibleaustin.com 4611 Bee Caves Rd., Ste. 212 Austin, TX 78746

and Soda

Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2020. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Edible Austin is a member of Edible Communities.

To transform the way Central Texans eat by connecting them to the local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.

ORDER LOCAL NOW THROUGH DRIZLY 8 / EdibleAustin.com

EdibleAustin.com / 9

Take a look at what we are enjoying this month.

BURNT CARAMEL COMPANY

These handmade caramel sauces truly bring out the sweetness in life. Only containing four simple ingredients, Burnt Caramel Company’s sauces are great for topping ice cream, dipping pretzels, spreading on toast or fruit and even adding to drinks. The sauces, which are family recipes, come in two varieties: Original Caramel Sauce and a delicious Chocolate Caramel Sauce for all of the chocolate lovers out there. Check out the company’s website for unique ways to incorporate these into a variety of recipes, such as garden party crostinis or turtle thumbprint cookies. Burnt Caramel Company’s products can be found at Con’ Olio Oils & Vinegars, Spread & Co., South Congress Hotel and Kendra Scott’s Sips & Sweets Café, and online at Burnt Caramel Company’s website. 734-657-2577 burntcaramelco.com

W H AT ’ S

ON OUR COUNTER

by ADDISON STARR / photography by MONIQUE THREADGILL

HARPER & SOUL PROVISIONS If you’re looking for a healthy, yet tasty snack, look no further than Harper & Soul Provisions’ scrumptious nut blends. In addition to being super delicious, these nut mixes are also grain and gluten free! One of our favorites is their Cardamom Coconut Nut Blend — a mixture of coconut flakes and nuts that is lightly sweetened by natural ingredients such as Vermont maple syrup. A great way to add these nut blends to your daily diet is to sprinkle them like granola on your yogurt or atop smoothies or salad bowls for a bit of crunch. If you want to be a bit more creative, use your favorite mix as a topping on tacos. Trust us, it’s delicious! Find Harper & Soul Provision’s nut mixes at People’s RX, the Texas Farmers Market at Mueller or online. harperandsoulprovisions.com

LOVEPUPPIES BROWNIES Brownies are a classic on their own, but brownies with innovative flavors are awesome. And LovePuppies Brownies is making some of the most mouth-watering flavors of this chocolate lover’s favorite dessert. Even if you’re not a chocolate lover, there’s a LovePuppies brownie for you: try the Red Velveteen or the blondie version called Trailer-Park-Chic. What makes these brownies even better is that they are made with high-quality ingredients like locally sourced eggs, dark chocolate and Mexican vanilla.

Check out their website to see what seasonal flavors they have, too, like the Kentucky Screwdriver with hints of bourbon and orange liqueur for the upcoming summer months. Pick these brownies up at Austin favorites like Torchy’s Tacos, Thom’s Markets or The Natural Gardener. lovepuppiesbrownies.com

LOTUS KITCHEN Sometimes we all want to add a little spice to our cooking, and Lotus Kitchen sauces are serving it up. With a wide selection of varieties, from Chicken Korma Simmer Sauce to Cilantro Mint Chutney, these products provide a burst of flavor when added to simple dishes. Our favorite is the rich and creamy Butter Masala Simmer Sauce, a traditional Indian cooking sauce that can be added to things like chicken, vegetables or even pizza! These sauces are great for when you’re looking for something to make your everyday meals just a little different — and we could all use a little pop of bright, unique flavor right now. You can find these transformative sauces at your local H-E-B or Central Market store, or you can browse all of Lotus Kitchen’s products on the Cookwell & Company website. cookwell.net If you have an idea for a great, local product to be featured, email us at info@edibleaustin.com.

10 / EdibleAustin.com

EdibleAustin.com / 11

NOTABLE edibles

NOTABLE edibles

A Sweet Spot in the Community

Make It Sweet

by SARAH MCCONNELL / photography by RALPH YZNAGA and SARAH MCCONNELL

“It started as an opportunity to do something different.”

—JENNIFER BARTOS

F

PHOTO BY RANDY BARTOS or Jennifer Bartos, it all started with a career change and a

were to start this business in the months just after September 11, 2001.

passion

Due to the economic climate of the time, the couple decided a retail store

for baking.

Make

It

Sweet,

her

specialty

retail

store devoted to all things baking, has grown and evolved

over nearly two decades into a destination for Austin’s local baking community. Tucked off of Research Boulevard in North Austin,

Make

It

Sweet’s

expansive

storefront

entices

patrons

with its colorful logo and offerings of specialty supplies and ingredients for bakers of all kinds. From professional pastry chefs with formal culinary training to stay-at-home parents with a knack for making elaborate cakes to hobbyists looking to take a class for fun, this local shop has a little something for everyone.

Bartos

speaks

her

specialized in weddings. From there, the two expanded operations to include supplies and classes for cakes, cookies and candies of all kinds. Though Randy only intended to help in the beginning, he has remained an integral part of Make It Sweet for the last 18

years.

“It’s

blossomed

into

something

that

we

both

do,”

Bartos says of their joint involvement. She delights in being able to

what makes it work, though,” Bartos says optimistically. Over time,

the

business

into

what

it

is

today.

“That’s

part

of

the market for classic recipes like gingerbread cookies and cinnamon rolls

the business has expanded from a small, 3,000-square-foot shop to its

or looking to branch out to something a little more exotic like pepper

current location in North Austin, which is 7,000-square-feet and still

bacon spice cookies, Make It Sweet has it all. The store even offers

“bursting at the seams,” Bartos says with a laugh.

take-home candy-making kits, in flavors like Butterscotch Chocolate

earned national recognition for her talents on television shows

be able to show people the variety of things that you can make with the

like

techniques that you learn from pastry,” Bartos says.

Toffee Swirl and Cookies and Cream, that come with all the

Make It Sweet’s class schedule includes a variety of offerings like cake

from home. For both kids and adults alike, these kits are a fun and

“Who does not love Oreos and white chocolate?”

—JENNIFER BARTOS

decorating, baked donuts, french macarons, kolaches and scones, in

delicious way to spend some time in the kitchen, especially during this time of social distancing. And luckily, not only is Make It Sweet still open

For Bartos, the joy of Make It Sweet is not found in the impressive size

“My entire life, I have always loved baking and cooking,” she says.

classes designed for both serious bakers and those just looking for a fun way to spend an afternoon. Patrons shouldn’t be fooled by the use of

during this time, but the store is also offering virtual cooking classes that

With this motivation, she took an opportunity for a career change,

“sweet” in the store name. The shop also offers a variety of classes

are great for kids, parents, and anyone else looking for a fun activity while

leaving the financial services industry and enrolling at the Auguste

focused on savory dishes like breads, pizzas, empanadas and Bartos'

stuck at home.

Escoffier School of Culinary Arts (previously known as the Culinary

favorite, pretzels. In the pretzel class, students make four different kinds

Academy of Austin) to pursue her passion for baking full time.

of pretzels, two savory and two sweet. “Pretzel making, specifically,

Upon graduating, her original dream was to open “a really fancy

introduces people to the variety that can be made with the same dough,”

dessert restaurant.” Reflecting on this idea with a laugh, Bartos says

Bartos says.

up,

One

grow

delicious recipes for all sorts of holidays and occasions. Whether one is in

anyone looking to learn a little more about her profession. “It’s fun to

Growing

success.

In addition to in-person classes, Make It Sweet offers a variety of

never know from talking to her that the down-to-earth chef has Challenge.

about

business after buying All in One, a locally owned shop that

meet the supply needs of bakers while also getting to teach classes to

Network

humility

In February 2002, Bartos and her husband officially launched their

would

Food

with

would be a wiser decision in the long run and haven’t looked back since.

Bartos

says

she

remembers being captivated by chefs with their own cooking shows, like Julia Child and Graham Kerr, not knowing at the time that one day she would be making television appearances of her own.

she envisioned a restaurant with “ports and champagne and all kinds of plated desserts,” but her husband, Randy, persuaded her that a retail store would be a wiser decision given that their plans

12 / EdibleAustin.com

ingredients

and

directions

needed

to

create

gourmet

candy

Since launching in 2002, Make It Sweet has grown from a quaint, twoperson operation into the largest cake supply store in Texas, with a staff of 16 and classes offered every day of the week. In the beginning, Bartos says the biggest challenge was the amount of time and effort

of the shop, however, but in the fact that the business is built around the concept of celebration. In many instances, customers come in with hopes of finding specialty tools or ingredients to craft sweet treats to celebrate life’s most joyous moments. "People make sweets

99

percent

of

the

time

for

really

happy

occasions.

It’s a really positive kind of business,” Bartos says. Cooking classes too,

are

cheerful

as

friends

and

strangers

gather

together

to share an experience and learn new skills side by side.

needed to make the new business a success. It required working

Make It Sweet is located at 9070 Research Blvd. Suite 203 Austin,

long hours around the clock, even during personal time off, to

TX 78758 and is online at makeitsweet.com

EdibleAustin.com / 13

NOTABLE edibles

Overnight Success Oatmeal & Company

by SARAH MCCONNELL / photography by RALPH YZNAGA

“What I've tried to do is create something that disrupts the current norm for breakfast.”

—DARIAN WASHINGTON

D

arian Washington didn’t know it at the time, but the

Originally from a small town just north of Pasadena, California, she

simple question — "Can we just make our own?" — posed by

moved to Austin in 2017 to accept a position in corporate retail and

her then-11-year-old son, Derrick, had just set the wheels of

marketing with Whole Foods Market. In January 2019, however, she

Oatmeal & Company in motion. Two years later, Washington now brings

learned her position was being eliminated. “I went from having one life to

her own twist to the classic breakfast item with flavor combinations

having another life,” Washington says.

like Blueberry Cardamom, Lemon Lavender and Smoked Peach Bourbon.

What she couldn’t see at the time, however, was that while the

Washington’s entrance into the oatmeal industry didn’t come from

corporate doors in her life were closing, the doors to Oatmeal &

any particular love of oatmeal but instead from the desire to provide a

Company — the “cushy side gig” she started in 2018 — were

delicious, convenient and wholesome breakfast for her son, a self-

beginning to open. As Washington’s mindset began to change, she started

described “Pop Tart addict.” Hoping to entice Derrick to try

to see the circumstances as an opportunity to expand Oatmeal &

something new, she brought home a sample of banana, espresso

Company into something that could fully provide for herself and Derrick.

and chocolate overnight oats, though he swiftly countered her efforts

She already knew she had a desirable product: After that first fated batch

with a request of his own: "Can we just make our own?" Using

of oatmeal, she had shared their creation with various friends and

a blend of warm spices, almond milk, apricots, cranberries and

Whole Foods coworkers and quickly found herself with dozens of

specialty ingredients from the Korean market, Washington and her son

requests for her oatmeal products. Before she knew it, people were leaving

concocted their own hazelnut apricot overnight oats. “Wait, Mom, this is

empty mason jars with flavor requests and offering candies and cookies as

really good,” Washington says she remembers Derrick saying. And with

payment for her delicious blend of oats.

that, Oatmeal & Company was born.

Now, it was time to make Oatmeal & Company official. “Because why not?

About a year after launching the company, Washington moves around

Right? You have an opportunity to do something that you think is going to

the kitchen on a warm March day, while lovingly crafting a bowl of

make you happy. You should do it,” Washington says of the decision to fully

Blueberry Cardamom oatmeal. With Derrick by her side, she

commit to the company while putting a pot of boiling water on the stove.

explains how the unexpected business venture came to fruition.

On those first few tough days when the weight of her circumstances and the new endeavor seemed overwhelming, Derrick was the constant in her life that provided the motivation she needed to keep going. “I learned that

14 / EdibleAustin.com

EdibleAustin.com / 15

NOTABLE edibles you always have to have a ‘why.’ My kid is my ‘why,’” she says with a glance and smile at her son.

When a dream like this takes shape in her mind, Washington says she visualizes herself as an archer with a quiver full of arrows. “I take an arrow out of my quiver, put it in my bow, tie a note to the end of the arrow, and then I aim. I pull back; I let go, and I imagine it flying through the universe with this note flailing behind it,” she says, arms extended as if holding an imaginary quiver. If the dream hasn’t come to fruition yet, Washington says, that just means the arrow is still flying.

“Mom, this is so good...

I think you're on to something.”

—DERRICK WASHINGTON Within the span of one short year, Oatmeal & Company’s flavors

Fresh, juicy melons from your yard to your table...

have expanded to include Strawberry Basil and Bananas Foster.

According to Washington, the fun part is finding the perfect combination

of

flavors

and

textures

that

yields

the

right

balance. For example, in the Blueberry Cardamom, the warmth of the

8648 Old Bee Caves Rd (512) 288-6113 | ....

cardamom brings out the sweetness of the blueberry while balancing

FFFFFF UU!

its tanginess. In the Smoked Peach Bourbon, smooth peaches enhance the subtle smokiness and temper the power of the bourbon. When asked about her favorite flavor, Washington says she is partial to both the Blueberry Cardamom and the Strawberry Basil, but especially

The coronavirus pandemic has left us facing shortfalls at a time when many families need help the most.

Blueberry Cardamom because it’s the “collective favorite” she shares with Derrick.

As Washington puts the finishing touches on the bowl of oatmeal on

his own details to the story. The tight bond between the two is evident,

the counter, she delicately adds blueberries, cardamom, cinnamon and a

and it’s clear that, for this mother-son duo, it’s not just about making

touch of sugar to the bowl of steamed oats before stirring the ingredients

oatmeal; it’s about the process of creating and experimenting together.

together to create a soft shade of lavender. The result is a creation that is both beautiful and delicious. While Washington cooks, Derrick stands by her in the kitchen, ready to help however she may need, chiming in to add

G WE’RE RAISIN MEALS N O I L L I M E ON R THIS SUMME

Help us end summer hunger and our community can tackle recovery together.

Though Washington’s products aren’t in grocery stores yet, they can be found online and at a number of farmers markets in the Austin area, including SFC Farmers’ Market—Downtown and Texas Farmers' Markets at Lakeline Mall and Mueller among others.

Washington says her business goal is to see her oatmeal distributed in grocery stores across the country. Her personal goals, however, are closer to home.

“My ultimate goal is to be a grandma,” she says with a laugh. The unseen factor in Oatmeal & Company’s success is the enthusiasm, encouragement and constant support Derrick provides his mom. As they pose for a picture, the precocious 13-year-old grins at his mom and wraps an arm protectively around her. Whatever the future holds, they’re in it together.

You can find Oatmeal & Company at local farmers' markets and order online at oatmealandcompany.com

16 / EdibleAustin.com

DOWNTOWN & SUNSET VALLEY Republic Square

centraltexasfoodbank.org

Toney Burger Center

Saturdays, Year Round 9am - 1pm, Rain or Shine!

Presented by

sfcfarmersmarket.org EdibleAustin.com / 17

edible AT

HOME

notable EDIBLES

Building Healthy Habits at Home

by SARAH WELCH

T

o put it mildly, this spring hasn’t panned out like we

While that’s all well and good, as children are notoriously picky,

expected. Most years, rising temperatures and blooming

and for many families, encouraging the little ones to eat — much

wildflowers are harbingers of the end of school followed by

less enjoy — balanced meals on a regular basis may be easier

family vacations, picnics and evenings dining on the patios of our

said than done. Fortunately, Barnoud and Kissko have some

favorite restaurants. This year, thanks to COVID-19, things look a little

ideas.

different as classrooms have moved online and most parents have

whole family (no short-order cooking) and always including at least

shifted to remote work. No doubt there’s been a lot of anxiety and

one thing the kids enjoy. Additionally, she suggests maintaining

uncertainty in recent weeks, but here at Edible Austin, we’re

consistent meal and snack times to help make sure that kiddos (and

working hard to focus on the positives. And one of those is that

the adults, too) are coming to the table hungry.

homebound families have time to rediscover the fun of cooking and eating together.

Kissko

recommends

serving

balanced

meals

for

the

They also caution against forcing children to try new foods when they’re resisting. “It’s important to expose kiddos to new foods

For insight into how to create healthy meals that the whole

without forcing them to eat something they really don’t want to eat,”

family can enjoy, I reached out to two nutritionists who are well-

says Kissko. “Sometimes it takes multiple exposures of a food before a

versed in young people’s health. Jennifer Barnoud, MS, RDN,

child will try it or like it!”

LD, CEDRD, is an expert in college health nutrition and eating disorders; Marcie Kissko, RDN, LD, specializes in school nutrition and eating disorders. Both of them shared some fantastic advice on making mealtime fun.

First, I asked them to break down what makes a healthy meal.

Both emphasized three key ingredients: carbohydrates, proteins and fats. For carbs, think pasta, rice, starchy vegetables and fruit.

Barnoud also recommends less common whole grains that may not be as likely to be sold out in grocery stores, such as barley, millet or buckwheat. “If you can cook rice,” she says, “you can cook these.” For proteins, look for eggs, meat, dairy and legumes; and for fats, think along the lines of avocado, nuts, seeds, oils and butter. Kissko also suggests adding a non-starchy vegetable, such as green beans, carrots or spinach, to increase variety and give dinner a vitamin/mineral boost.

Barnoud adds that sometimes that means up to 20 exposures.

“Often young toddlers will put food in their mouth just to spit it right back out,” she says. “Don’t respond. Just offer again, and do not force them to eat anything. Children are naturally intuitive eaters.

Sometimes they will eat more or less, and that’s okay.”

When dinner is ready, sit down at the table together to eat. “Try to eat most or all meals as a family,” urges Kissko. “If everyone in the house is home all day, it might be tempting to spread out and eat meals while watching a show or playing video games.

Family meals are so beneficial for various reasons, so try to have everyone eat together as much as possible.” If lack of outside activity makes table conversation topics few and far between, “You can spice things up by asking trivia questions or funny questions like, ‘would you rather have one eye in the middle of your head or two noses?'."

Marcie Kissko RDN, LD

18 / EdibleAustin.com

PHOTO BY HUYEN NHI PREWITT

EdibleAustin.com / 19

edible AT

HOME Contemporary Italian, focused on using “whole” local ingredients

Specialty chocolates & coffee

Happy Hour, Dinner, Late Night Dining and Sunday Brunch

Vegetarian & gluten-free friendly

Jennifer Barnoud MS, RDN, LD, CEDRD

2612 E Cesar Chavez 512.599.4052 interorestaurant.com

Of course, not depriving kiddos of cookies and other treats

Private dining room available

doesn’t mean turning the cabinet into a free-for-all, Barnoud says.

“If you do not want them to have a particular food when they

WE’RE RIGHT AROUND THE CORNER, AND WE HAVE WHAT YOU NEED.

are asking, tell them when they will have it to prevent scarcity mindset. For example, ‘We aren’t having cookies now, but we can have one with dinner tonight,’ or ‘Let’s add that to our grocery list, and we can have it for a snack later.’"

Above all, Barnoud and Kissko remind us that, when it comes to building healthy relationships with food, it’s critical that parents are modeling desired behaviors. “Kids are listening to everything adults say, so the more we can model neutrality when talking about food and our bodies, the more they will learn how to do those things too."

PHOTO BY MONIQUE THREADGILL

Spring threw us into uncharted territory this year, but for many Outside of dinnertime, there are plenty of fun ways to give kids

Austin families, the opportunity to work together to build

autonomy over their snacks and make eating an adventure.

lifelong healthy habits and create new family traditions around

Barnoud

the dining table may be just one silver lining of these otherwise

recommends

looking

for

the

same

carb/protein/fat

balance in snacks that you do in meals, and Kissko agrees.

isolating weeks.

1500 SOUTH LAMAR BLVD 512.473.2211 www.barlataaustin.com

GROCERY • ESPRESSO • WINE & BEER TO STAY OR GO • LUNCH SPECIALS • GRAB & GO 3RD & LAVACA • 4TH & NUECES 6TH & CONGRESS

3RD & BRAZOS • RAINEY STREET • 6TH & COMAL ROYALBLUEGROCERY.COM

THE LEANING PEAR Hill C ountry -inspired Cuisine

“Create a snack drawer or container that contains single servings of things like dried fruit/fruit leather, nuts, crackers, cookies or trail mix. Let them pick one thing from the snack drawer and then pair it with a piece of fruit, a cheese stick or something else from the fridge, making sure to keep it macro-

Unique. Well Crafted. Delicious.

balanced, like Jen said.” For even more fun, she suggests creating games like blindfolded taste and smell tests as novel ways to expose kids to various spices and ingredients you have in the pantry.

111 river road, Wimberley, texas 512-847-pear | leaningpear.Com

So, does healthy eating at home mean going the whole summer without junk food? Absolutely not! Barnoud and Kissko both caution that, if kids are deprived of highly palatable foods, they’re likely to become obsessed, which could lead to binging behaviors once they do get access. They also caution me against the term, junk food. “It’s really important how we talk about food, too,” says Kissko, “including not calling nutrient-dense foods ‘good’ or sweet treats ‘bad,’ but keeping them on a neutral playing field.”

PHOTO BY HUYEN NHI PREWITT

20 / EdibleAustin.com

EdibleAustin.com / 21

edible AT

HOME

edible AT

HOME

Here are a couple of fun and delicious ways to keep kids (and pets!) entertained while staying home. recipes and photography by KRISTI LEIPSNER

Homemade Dog Treats Camp Fire Cake Makes 3 dozen 3" bones Total Time: 50 minutes Makes 10-12 slices

1 c.

pumpkin puree

Total Time: 90 minutes

2

eggs

¼ c.

natural peanut butter (NO Xylitol or

Your favorite 2-layer chocolate cake recipe

sugar substitutes—these can be toxic to dogs)

Your favorite chocolate frosting recipe

1 c.

flour (plus more for rolling)

15

pieces of butterscotch candy, unwrapped

½ t.

cinnamon

15

pieces of cinnamon candy, unwrapped

1

cannister of rolled chocolate wafers

Preheat oven to 350°F. Line large baking sheet with silicone baking

1

bag of small marshmallows

mat or parchment paper. In a large bowl, combine pumpkin,

eggs and peanut butter. Stir well until ingredients are thoroughly Bake the cake according to directions, then set aside to cool. While it

combined. Add flour and cinnamon, stirring until just combined.

cools, make the frosting. Once the cake is cool, frost it with an offset

Flour a flat surface and roll out the dough until it is ¼” thick. Use

spatula to create thick swirls on the top and sides.

flour as needed to keep dough from sticking to counter or rolling pin.

Preheat the oven to 375°. Put the butterscotch candies into a plastic bag and the cinnamon candies into another. Crush the candies with a meat tenderizing tool until they are pea-sized or smaller. Line a baking sheet with parchment paper. Put spoonfuls of each candy on the parchment, forming 3 to 4 red mounds and 3 to 4

Cut shapes out of the dough with cookie cutters or your own hand-drawn masterpieces and place on the prepared baking sheet. (I put flour on the cookie cutter edges, too, to prevent sticking.) Bake for 30 minutes. Remove treats from the oven, and cool on a rack.

Spoil your pooch with tasty homemade treats!

yellow ones, leaving about 2 inches between each mound so they

Note: Treats can be stored in an airtight container in the

do not combine when they melt.

refrigerator for a month or in the freezer for 6 months.

Bake about 5 minutes, until the candy liquifies, watching carefully.

The candy should be melted but not bubbly. When the candy is liquified, remove the baking sheet from the oven. Working quickly, drag a toothpick through the melted candy from the center to pull it into "flame" shapes. Pull in just one direction, and don’t let the flames get too thin or they may break. If the candy hardens too quickly, put it back into the oven to soften. You will want to make 6 to 8 flames of varying sizes. Let the flames cool completely, and gently break them apart. Arrange the wafers to look like campfire logs on top of the cake.

Arrange the candy flames in between wafers to look like fire. Add marshmallows around the base of the cake (if you have a torch, lightly torch the marshmallows for a little extra flair).

22 / EdibleAustin.com

EdibleAustin.com / 23

edible POURS

Cheers to Local Beers Now More Than Ever

by SEAN ARMSTRONG / photography by RALPH YZNAGA

F

or many, these recent, uncertain weeks have been a time to

Luckily for beer aficionados, canned and bottled brews still remain

reflect on what matters most. They’ve been a time for video

widely available.

conferencing, hand sanitizing, homecooking, homeschooling,

to-go tacos and binge-watching Tiger King. They’ve been a time for solidarity with family, friends and neighbors.

And they’ve been a time for cold beer. Specifically, delicious, locally crafted beer.

As most bars and restaurants remain indefinitely shuttered, local

Hans’ Pils Real Ale Brewing Co. 5.3% ABV

Many breweries are also offering growlers, crowlers and other to-go options straight from the taproom.

Blanco-based Real Ale may be best known for their wildly popular Firemans #4, but their crisp and refreshing

Along with washing your hands, social distancing and tipping delivery

Hans’ Pils is truly spring in a can. Fresh, bright and leafy

people generously, enjoying tasty beer has become a matter of civic duty. In

overtones hit with a tickling carbonation that quenches

the interest of public health, here are 10 stellar local brews to bring you some

thirst in the Texas heat like nothing else. Toss in an

much-needed cheer during these uncertain times.

eye-opening amount of hops for an otherwise traditional

breweries, along with the entire industry, have struggled to cope with the

pilsner, and you’ve got yourself the ideal companion for

crisis, too.

freshly cut lawns, overworked grills and long, lazy hours in the hammock.

Pecan Porter (512) Brewing Company

6.2% ABV

Porter fans, rejoice. This bonafide Austin classic is finally available in bottle form. Brewed with organic Texas pecans, the hearty concoction’s robust, nutty aromas are well-balanced with sweet, malty notes and hints of chocolate lurking within its delectable depths. Its impenetrably dark pour and otherworldly flavor profile make this longtime favorite the perfect pairing for starry Texas nights and long bouts of quiet contemplation.

24 / EdibleAustin.com

EdibleAustin.com / 25

edible POURS

Dale’s Pale Ale Oskar Blues Brewery 6.5% ABV

A Pale Mosaic

Since opening a brewery here in 2016, Austinites have

Hops & Grain

been proud to welcome this Rocky Mountain import as one of our own. The generously hopped American Pale

If beer is to be considered art (and it surely must be), then

Ale has long been a favorite in the craft beer scene, and its

A Pale Mosaic is art in its highest form. True to its name,

eyebrow-raising balancing act of floral, headstrong hops

this very drinkable IPA is made up of a magical mosaic of

and pale malts fully back up its reputation. With its

Old World malts and New World hops. The result is a crisp,

endless swiggability and unpretentious packaging, Dale

complex whirlpool of flavor that is right on the money.

simply can’t fail.

Blood Orange IPA Austin Beerworks 7.0% ABV

5.9% ABV

Hefeweizen Live Oak Brewing Co.

5.3% ABV

There is nothing subtle about Blood Orange. One look at

Launched decades before the craft beer boom, Live Oak’s

its iconic white and orange can, and you’ll know you’re in

much celebrated and sought after hefeweizen remains a

for a unique experience. Normally, when we’re all taking

paragon of traditional German brewing sensibility. This

showers and attending social events, this fashionable six-

easy-drinking brew brims with sweet clove, banana and

pack would be one to accessorize with. These days, we

vanilla flavors matched by a healthy dose of wheat malts

can still appreciate its bright bursts of citrusy hops and

and, refreshingly, nary a hint of hops. One sip makes you

dangerously deceptive drinkability all on its own. After all,

yearn for simpler times — when we didn’t have to think

it’s what’s on the inside that really counts.

twice about running into H-E-B for a case to bring to our buddies’ cookouts. The way I see it, Live Oak Hef is the official beer of Texas summer — and maybe fall, winter and spring, too.

26 / EdibleAustin.com

EdibleAustin.com / 27

edible POURS

Mr. Mingo Jester King 4.5% ABV Who is Mr. Mingo? It’s a mystery known only to the mad geniuses behind one of Jester King’s latest — and perhaps

Urban Chicken Saison

most pleasant — concoctions: a lighthearted farmhouse ale artfully brewed with roselle hibiscus flower. As with

Friends & Allies 4.9% ABV

all their beers, Mr. Mingo is unfiltered, unpasteurized and entirely unconventional. The funky, lipstick pink brew’s

As the name implies, old country values mingle casually

initial tartness is well matched by its vivacious carbonation

with refined, city slicker sensibilities in this modern take

and high guzzlability, making Mr. Mingo a great choice

on the classic farmhouse ale. Saaz and Magnum hops, notes

for a daytime drinking partner. Despite the audacious

of fruit and spice and a low alcohol content make this a

color, the promised hibiscus arrives almost as a whimsical

saison for all seasons.

afterthought — a refreshing dessert to showcase the mysterious Mr. Mingo’s flowery personality.

Convict Hill Oatmeal Stout Independence Brewing Co. 8% ABV

Parks & Rec Zilker Brewing Co. 5.3% ABV

Good morning. The sun has risen over the Hill Country,

Some beers are just meant to be enjoyed outdoors. With

and you’re famished. Thankfully, Independence Brewing’s

a portion of every sale going toward the Austin Parks

stoutest of stouts has you covered. Dense and dark,

Foundation, the aptly named Parks & Rec certainly pairs

Convict Hill’s heady, rich, roasted malts, sweet chocolate

well with a fresh breeze. A bright burst of hops (led by the

aromas and undeniably smooth, oaty finish make it an

Centennial variety in honor of Zilker Park’s recent 100th

integral part of a well-balanced brunch.

anniversary) makes this pale ale an appropriately fresh and vibrant go-to for spring.

You can find these local beers at most Specs, Total Wine, Twin Liquors and H-E-B supermarkets in the Austin area, or online through the breweries’ websites.

28 / EdibleAustin.com

EdibleAustin.com / 29

W H AT ’ S

IN

SEASON story and photography by RACHEL JOHNSON

Summer’s bounty is arriving in full force, showcasing fruit and vegetables with amplified flavors and dazzling colors. We believe the best way to honor peak-season produce is with simple (and easy) preparations that allow the natural sweetness of these fruits and

Summer Melon Salad with Pistachios

vegetables to shine. These recipes showcase peak-season stone fruit, juicy melons and summer squash, all kissed by the Texas sun.

Makes 4 servings Total Time: 25 minutes

How to Pick Stone Fruit Plums, peaches, nectarines and apricots are all available at different times during the summer, so it’s important to pay attention to what fruit is at its peak throughout the season. If you notice peaches at a variety of stands at the farmers market, that’s a sign! Pick firm, fragrant fruit that gives slightly when pressed near the stem. Keep in

1 c.

cantaloupe pieces, cut into cubes or shaped

into balls

1 c.

honeydew pieces, cut into cubes or shaped

into balls

2

limes, zested and juiced

2 T. honey

mind that with every touch, the fruit is more susceptible to bruising.

2 T. apple cider vinegar

Please be mindful of your farmers’ inventory, and keep the handling to a minimum!

1 T.

olive oil

1 T.

chopped fresh mint or basil

4 c. baby arugula Arugula

Melons

Basil

Mint

Beets

Okra

Blackberries

Onions

Blueberries

Parsley

Carrots

Peaches

Cilantro

Peppers, Hot

Corn

Plums

Cow Peas

Shallots

Cucumbers

Squash

Dewberries

Sweet Potatoes

Eggplant

Tomatoes

Garlic

Turnips

Green Beans

Watermelon

Kale

Zucchini

30 / EdibleAustin.com

¼ c. toasted pistachios, roughly chopped

In a large bowl, toss the cantaloupe and honeydew with lime zest and juice, honey, vinegar, olive oil and fresh herbs. Refrigerate for 20 minutes. Just before serving, toss the arugula with melon. Top with pistachios.

PHOTO BY RALPH YZNAGA

EdibleAustin.com / 31

what's IN

SEASON

Stone Fruit Muffins

This recipe calls for fresh stone fruit, and it’s delicious with whatever is in season!

Makes 1 dozen muffins Total Time: 45 minutes

PHOTO BY LUM3N

2 c.

all purpose flour

1 T.

baking powder

½ t.

table salt

1

large egg

1 c.

granulated sugar

4 T.

unsalted butter, melted and cooled

1 ¼ c.

sour cream or Greek yogurt

1 ½ c.

diced stone fruit (plums, peaches, nectarines, etc.)

3 T.

turbinado sugar

Preheat the oven to 350°, and grease a standard muffin tin with cooking spray. Whisk flour, baking powder and salt in a medium bowl until combined. In another bowl, whisk the egg and granulated sugar until very thick and pale yellow (about 30 seconds). Whisk in melted butter. Add sour cream (or Greek yogurt), and mix until just combined. Make a well in the flour mixture, and add the egg mixture.

Fold carefully, and add fruit just before the batter comes together. Do not overmix.

Use an ice cream scoop or large cookie scoop to drop mounded cups of batter into each tin. Top with a generous amount of turbinado sugar for a crunchy topping. Bake until light golden brown and a toothpick inserted in the center of the muffin comes out clean — 25 to 30 minutes. Allow to cool for 10 minutes before transferring to a wire rack to cool completely.

32 / EdibleAustin.com

EdibleAustin.com / 33

FARMERS diary

FARMERS diary

I N G

TG I NTGH E P LP ALNATNI N

SEEDS THE

TO HELP

l p

REFUGEES T o H e lp

HOW L'OCA D'ORO AND NEW LEAF FARMS ARE PARTNERING TO HELP PEOPLE IN NEED

L’Oca d’Oro

by NATHAN MATISSE

New Leaf Agriculture & L’Oca d’Oro

PHOTOS BY PATTY ROBERTSON

PHOTO BY CHRISTIAN REMDE

C

onsider it a small variation of the city’s

produce directly at places like the Texas Farmers’ Market at

famously weird ethos: in the Austin

Mueller, supplying restaurants like Lenoir and artisan producers like

food community, even the most natural

Barton

collaboration can start entirely by chance.

Starting in the winter of 2018, renowned local

Supported

Mill,

Agriculture

and

setting

(CSA)

to

up share

its

own directly

Community with

the

Austin community.

Italian restaurant L'Oca d'Oro featured a special

But simply by walking through L’Oca d’Oro’s door that fateful day, the

polenta

Oaxacan

organization planted the seed for what looks to be its most exciting and

green corn, an heirloom variety from Barton

high profile restaurant partnership to date. As of early 2020, New Leaf

Springs Mill. Like everything at this neighborhood restaurant, the

Agriculture will be partnering directly with L'Oca d'Oro to provide

dish had been thoughtfully constructed — creative flavors, locally

produce specifically requested by the restaurant.

on

its

menu

made

with

sourced ingredients and (presumably) delightful results.

“This partnership with L'Oca d'Oro is so exciting — they’re challenging

“Somebody from the Multicultural Refugee Coalition (MRC) came

us to grow some really specific things that aren’t found in a lot of places

in and saw it on the menu,” says Adam Orman, general manager and

and aren’t grown in Texas,” says Katie Cox, communications coordinator at

co-owner of L'Oca d'Oro. When Orman said the corn came from Barton

MRC. “They wanted to grow these peppers, for example, Italian sweet frying

Springs Mills, the MRC representative was amazed. As it happens, MRC

peppers. The way Matt [Simon, agricultural director] describes it, Chef

grows their corn.

Fiore [Tedesco] kind of dared him to grow these, and we accepted the

At that point, MRC’s latest initiative, New Leaf Agriculture, was just in its infancy. Though MRC — a nonprofit whose mission is connecting refugees with entrepreneurship opportunities — had been

34 / EdibleAustin.com

Springs

challenge. It’s still kind of in the works, but these small partnerships allow us to fill a niche in the Austin culinary environment, so this was really serendipitous.“

growing vegetables in community gardens around Austin since 2011,

The burgeoning relationship between L'Oca d'Oro and New Leaf starts with

they’d recently secured 12 acres in Elgin to ramp up their

food, of course. Generally, New Leaf’s space (more robust than many urban

agriculture initiatives. Soon, New Leaf Agriculture was selling its

farms), expertise (agricultural know-how developed around the world) and

EdibleAustin.com / 35

FARMERS diary

FARMERS diary

“They were hitting all the values we want to be a part of: growing amazing products, doing it sustainably, and giving refugees jobs.”

—ADAM ORMAN / L'Oca d' Oro

Adam Orman (right) by CHRISTIAN REMDE

model (reserving space and asking restaurants what they can grow for

Orman agrees. “It all has to go together,” he says.

them) mean new produce opportunities await Tedesco and his staff.

“And it can be a really difficult inflection point on

He’s partnered with other Austin farms before, conducting his

both sides — from the perspectives of the labor

own research on different soil types to discover how they might lend

organizations we’re a part of and the sustainability

themselves to interesting ingredients that can then be incorporated

and food sourcing organizations we work with. If

into L'Oca d'Oro’s particular brand of Italian cuisine. He anticipates

you source well, you know that your food has as

the unique produce New Leaf can offer will spark new inspiration and

little environmental impact as possible, and you know the people who work for the sourcing organization

present creative challenges for the restaurant.

“Some of the things they grow — like the Texas roselle (hibiscus) for instance — when they asked me to try it, I was like, ‘Geez, what the heck can I do with this?’ It’s such a cool opportunity,” Tedesco says. “I always want to be amazed by new things as a chef. There’s an awe factor with new products and the creativity that they inspire in

are being taken care of, because you’re not sourcing from industrial farms. Well, what are you doing inside your restaurant? Are you paying everyone $2 an hour? It’s great if you’re paying everyone inside the restaurant a living wage, but are you doing that by subsidizing with industrial, low cost ingredients?”

the kitchen.”

What makes this particular partnership ideal is how L'Oca d'Oro’s and New Leaf ’s missions so closely align. Orman and Tedesco have been vocal advocates in local and national restaurant communities on common industry issues like living wages for staff, local sourcing and sustainability. New Leaf was founded to empower Central Texas refugees through fair wages and entrepreneurial opportunities.

Ever

since,

they’ve

approached

farming

and

their

business

practices in ways that promote sustainability and limit the environmental impact of distribution.

As a restaurant, Tedesco says L'Oca d'Oro has always tried to align itself with those organizations and food producers with similar ethical goals, meaning any time they source ingredients or new products, they have a high standard.

36 / EdibleAustin.com

Fiore Tedesco (right) by CHRISTIAN REMDE

EdibleAustin.com / 37

FARMERS diary

FARMERS diary Matt Simon by PATTY ROBERTSON

“It’s encouraging restaurants are not only including local produce, but wanting the people making and growing those things to be as valued as the food being put on the plate.”

—KATIE COX / MRC

PHOTO BY RALPH YZNAGA PHOTO BY CHRISTIAN REMDE

For now, the two businesses have already exchanged more than a few ideas, although no plans have been fully finalized. Orman and Cox say to expect the fruits of this labor to show up more toward the fall. But given the natural fit and long-term potential involved, even some of the big, down-the-road ideas are already sprouting.

“We make a lot of the amari and spirits on our menu. And one of the amaro we make is an Amaro Rosso in the style of Cappelletti or Campar,” says Tedesco. “Now we’re working on developing an amaro to bottle. And I’d love to make it from the Texas roselle New Leaf is growing, using it as a natural coloring agent. It’d be a totally unique product in its character, flavor and footprint. I haven't even discussed it with them yet, but that’s something we can make as a partnership.”

PHOTO BY PATTY ROBERTSON

38 / EdibleAustin.com

EdibleAustin.com / 39

BE

CAL VO

“We wanted to see the surplus ingredients go to both help

Be Vocal. Help Local.

CA

L

people right now with

H E L P LO

How businesses are keeping their doors open

various shortages at grocery stores and also to help us, as we try to scrape by.”

—JEFF STUFFINGS / Jester King Brewery

and giving back to the community

by SARAH MCCONNELL

S

upport for local businesses has long been a defining

visitors during those four days. “Closing down Jester King

characteristic of Austin’s identity and culture. For those

Kitchen was definitely a shock,” says Jester King cofounder

who live here, the slogan “Keep Austin Weird” is more

Jeff Stuffings, and the sudden closure of the restaurant left the

than just a catchy phrase for T-shirts and bumper stickers — it’s

business with a surplus of ingredients on hand. The business

a message of support for small businesses, reminding them that

planned to continue offering beverages and menu items through

their community stands with them. In the wake of store closures,

to-go services and curbside pickup, but with a fraction of the

reduced staffing and economic uncertainty due to COVID-19,

traffic it normally sees, there was still an abundance. Not knowing

local businesses in Austin need this support now more than

what to do with these ingredients and looking for a way to make

ever — and they’re doing more than ever to support their

up for lost revenue, Jester King saw an opportunity to help both

communities in return. Here are five creative ways, guaranteed to

their own business and the community at large. They decided to

make you smile, that local businesses are coming together to keep

open a country store.

their doors open and support Austinites, showing how the very worst of times can bring out the very best in humanity.

Jester King Brewery Jester King Brewery is well-known not only by Central Texans but by craft beer lovers all over the country. Nestled on a 165-acre ranch in Dripping Springs, this local brewery offers guests exquisitely crafted beers and gourmet food against the breathtaking

backdrop

of

the

Texas

Hill

Country.

The

brewery’s restaurant, Jester King Kitchen, is just as renowned for its delicious pizzas and other quality menu items made unique by its Hill Country setting.

This bustling brewery is open to the public Thursdays through Sundays, and under normal circumstances, sees roughly 2,000 40 / EdibleAustin.com

PHOTOS BY PATTY ROBERTSON

EdibleAustin.com / 41

spotlight on LOCAL

spotlight on LOCAL

With offerings that include everything from staples like brown sugar and produce to specialty ingredients like truffle oil and white distilled vinegar (and even toilet paper), the country store is focused on providing artisan goods and ingredients that people can cook well with at home. Making the best of the situation, the brewery even set up animal pens along the country road leading to the pickup area,

produced more than 1,200 gallons of hand sanitizer for first

McCullough created an online form where unemployed service

responders and other members of the community. From police

industry workers can sign up for meals. The two also set up a

and sheriff departments in Austin, San Antonio, Corpus Christi

fundraising platform where 100 percent of proceeds are given to

and Houston to Salvation Army shelters and various hospitals, the

restaurants that volunteer their services, helping them cover food and

distillery has provided for the needs of many across the state. Though

staffing costs associated with the initiative.

other states, like New Mexico and Georgia.

“It’s not something we’ve ever done before,” Stuffings says with a

Knowing their work is helping the community at large, Campbell says

laugh. All joking aside though, he says now is the time to support

his staff has maintained an upbeat and positive attitude in spite of

local independent businesses. “We definitely need help getting

the crisis surrounding this uncertain time. “My company has a sense

through a tough time like this.” While he acknowledges the

of purpose right now,” he says. “There are a lot of things to be really

challenging times Jester King and many local businesses are facing,

proud of as one of the co founders of Desert Door, but this is seriously

he says so far the curbside service has exceeded their expectations.

PHOTO BY DESERT DOOR

Through the sale of beverages, menu items and provisions from their

Desert Door Texas Sotol

offering to the community in the process.

Chi’Lantro Korean BBQ and MezzeMe Turkish Kitchen, Ko and

and first responders, the distillery has even shipped hand sanitizer to

mascot) raised on their property.

make it through these challenging times, while providing a unique

Old Thousand, Burro Cheese Kitchen, Tso Chinese Delivery,

in from all over the country. In just one week, Desert Door

the primary customers have been Texas law enforcement agencies

so visitors can catch a glimpse of the goats (the brewery’s unofficial

country store, the local brewery remains optimistic that they will

Almost immediately, requests for hand sanitizer began pouring

the thing we’ve done as a team that I’m most proud of.”

“Being able to see all these restaurants step up, even in a time of crisis, it just solidifies our love for the city, for the industry, and for the people.

It’s been amazing.”

When most people think of Desert Door, they don’t think of hand sanitizer — they think of sotol, a unique spirit reminiscent of tequila

— CHELSEA MCCULLOUGH / HUNDRED FOR HOSPITALITY

or bourbon that’s crafted from plants harvested in West Texas. And they think of the local distillery celebrated for making it. With the onset of COVID-19, however, the distillery realized it was uniquely

“We’ve had an overwhelming number of restaurants, business owners,

qualified to provide for the communty in a different way: instead

local companies and potential sponsors step up and just say, ‘How

of supplying alcohol for cocktails and consumption, Desert Door

can we help?’” McCullough says. Within just a few days, Hundred for

could use its resources to produce much-needed hand sanitizer.

Hospitality raised $6,000 and in less than a week, it raised nearly $10,000. Many local restaurants even offered to provide meals

One of Desert Door’s co-founders, Ryan Campbell, said he and his

regardless of whether or not donations were given to cover their

team began having regular phone calls in January about how the virus

costs. The event also surpassed its goal of providing meals for 14 days,

could affect their business. With the closure of their tasting room and the cancellation of marketing events planned at South by Southwest

PHOTO BY JANE KO

raising enough to provide meals for at least 25 days, with additional donations and sponsorships continuing to roll in.

and other spring and summer festivals, Desert Door started exploring how they could make hand sanitizer with the hopes of both helping

Hundred for Hospitality

materials needed for their new venture.

Jane Ko, the famous food and travel blogger behind “A Taste of Koko,”

“Even if this is just a drop in the bucket, we just want to help in the

was inspired to start Hundred for Hospitality by her strong desire

best way we know how,” McCullough says. Despite the difficulties

to help the restaurant industry and provide for workers who are

many in the industry are facing, this event exemplifies the best of the

unemployed as a result of COVID-19. “The restaurant and hospitality

restaurant community coming together to support each other in the

industry are the backbone of our city,” says Ko (also known as Jane

midst of uncertainty.

equally as important that message gets out.”

—RYAN CAMPBELL / DESERT DOOR

42 / EdibleAustin.com

Koko or just Koko). She teamed up with Chelsea McCullough, founder of the public relations agency Mylk Collective and brand manager for 365 Things Austin, to organize an event aiming to provide 100 meals for 14 days to unemployed hospitality workers across Austin.

“What I’ve seen is the restaurant industry and service industry feel like the rug has been pulled out from under them, and they just feel abandoned,” Ko says. With the help of restaurant partners that

CAL VO L

are happening, and I think it’s

restaurant and service industry that the community cares for them.

CA

good, and positive things that

Hospitality came from a shared desire to show those in the

BE

“There’s a lot of amazing,

PHOTOS BY PATTY ROBERTSON

Ko and McCullough say their inspiration to organize Hundred for

for an adjustment to their distilling license and began sourcing the

the community and recouping income. Soon after, the distillery filed

H E L P LO

include P. Terry’s, The Peached Tortilla, Austin’s Pizza, Easy Tiger,

EdibleAustin.com / 43

spotlight on LOCAL

spotlight on LOCAL

Farmhouse Delivery with decreased demand as a result of COVID-19. But for Farmhouse

offerings, Farmhouse Delivery saw an opportunity to help farmers

Delivery, a service that sends locally sourced produce, meat and

who sell directly to these restaurants and support the local restaurant

dairy directly to subscribers’ doorsteps, the challenge is the opposite:

industry at the same time. “We’ve been talking with restaurants

demand has skyrocketed.

and bakeries to find creative ways to help them get out to our

With offerings that include fresh, organically farmed produce, meal kits and various other groceries, Farmhouse Delivery became three times busier than usual as people everywhere were encouraged to stay home. The uptick in business was so significant that the delivery service had to withdraw from certain markets, temporarily suspend new orders and place some customers on a waiting list. Although they have yet to return to the Dallas market and some people are still on a waiting list, within a few weeks, the business was able to better adjust its operations and hire additional employees to help handle the new level of demand. They even created fun ways to engage with their customers still on the waiting list by sending weekly recipes, crafts, and other activities, maintaining an optimistic outlook about the ways the boom is helping producers in the community as well.

Nationally, Sourced is donating 5 percent of every order to the U.S. Bartenders Guild’s Bartender Relief Fund to support bartenders not just in Austin but all over the country. “This was our way of helping the community at large in cities that we don’t currently deliver to,” Angelillo says. Locally, Sourced has partnered with various farmers and spirit retailers in the community to provide the necessary

customer base,” Scherzer says. By partnering with local restaurants

ingredients for each drink. HausBar Farms is one such provider, which

such as Antonelli’s Cheese Shop and L’Oca d’Oro to help maintain

normally sells its produce to Austin restaurants. “They’re fabulous

production levels and deliver their products, Farmhouse Delivery

people, and we’re so grateful to be able to partner with them and get

has expanded delivery options to include more dairy and protein

their fresh, local produce,” Angelillo says.

than it has in the past. In doing so, the business has been able to help

The Austin community specifically has been incredibly supportive of

support a wider variety of farmers and producers who usually sell directly to restaurants.

“On the positive side, we're helping more farmers than ever.”

— STEPHANIE SCHERZER / FARMHOUSE DELIVERY Scherzer says the key to supporting local restaurants and providers during this time is just being aware of the impact it can have all the way down. The business also launched its Donate a Box program in which 100 percent of proceeds during the month of April are given to Friends of the Children Austin, a non-profit that supports 96 families with recently unemployed members through the provision of food, support and household staples, like paper towels and toilet paper. In one week, Farmhouse Delivery received more than 300 donations through its Donate a Box program, generating nearly $8,000

PHOTO BY SOURCED CRAFT COCKTAILS

the delivery service and the mission behind it, Angelillo says. Of the various cities across the country where Sourced currently operates, including New York and Los Angeles, Austin remains the number

Sourced Craft Cocktails

one market. “It’s great to see our home really take care of each other,”

Many may know Sourced Craft Cocktails for the high-quality drinks

At Edible Austin, we want to support our local businesses, restaurants,

and services they provide in Austin and other cities across the

stores, markets and other members of the community as we continue

United States. Now, Sourced Craft Cocktails is offering a delivery

to navigate the COVID-19 crisis together. Through our “Be Vocal. Help

service with the same first-rate beverages but with a more specific

Local.” initiative, we are providing updated information about local

purpose. Sourced’s new business venture aims to support bartenders

businesses as they respond to the situation. You can find a list with

in the midst of COVID-19 while also promoting fun and enjoyment to

regularly updated information by visiting our website and clicking on

its customers in this time of social distancing.

“Be Vocal. Help Local.” If you’re a local business owner and want to be

Angelillo says.

added to the list - or if you’re piloting new initiatives to support the

“It's great to see our home, really take care of each other.”

community - let us know by emailing us at info@edibleaustin.com or tagging us on Instagram (@edibleaustin and #bevocalhelplocal). We would love to help amplify your voice.

— TIM ANGELILLO / SOURCED When music and culture festivals originally scheduled for spring and early summer were postponed, more than 6,000 bartenders’ shifts were cancelled as a result. To keep their bartenders working despite the cancellations, Sourced came up with a plan to deliver high-quality cocktails directly to customers’ doors. Once customers choose their drink of choice, bartenders assemble and deliver mixers, spirits and

PHOTO BY LAURA HAJAR

BE

for Friends of the Children Austin.

CAL VO L

In the wake of forced restaurant closures and scaled back menu

CA

Most restaurants and businesses in the food industry are struggling

H E L P LO

all the necessary equipment to customers directly at home. “This is a

“We’re helping more farmers than ever,” Farmhouse Delivery founder

way to get a little bit of comfort and a little bit of enjoyment and a little

Stephanie Scherzer says of the increased demand. One of the factors

bit of fun while you’re at home,” Sourced founder Tim Angelillo says

that has always set Farmhouse Delivery apart from other services

of the delivery service. The company even offers a virtual happy hour

of its kind is its focus on sourcing food locally. The majority of

option that delivers the same cocktail to all participants and promotes

delivered goods come from within Texas — most from within 150

camaraderie while respecting social distancing.

miles of Austin — from farmers and producers who grow fresh, organic foods using sustainable practices. Not only are customers getting fresh, high-quality goods, but every purchase is also supporting

PHOTO BY LAURA HAJAR

the local farming community.

44 / EdibleAustin.com

EdibleAustin.com / 45

Updates on Your Favorite Local Events & Festivals Many events and festivals originally scheduled for spring and summer have been cancelled or postponed as a result of COVID-19. Find out if your favorite events are still happening or when they have been rescheduled by checking our list below. You can also find the latest status of your favorite events by checking the calendar on our website at edibleaustin.com/events.

ABC Kite Fest - This family-friendly event featuring kite flying, music and more in Zilker Park has been cancelled this year. abckitefest.org Art City Austin – This event celebrating local art and artists is postponed and will be rescheduled for fall 2020. artcityaustin.org Austin Fashion Week – The longest-running and largest fashion event in Texas is rescheduled for May 27-31, 2020. fashionbyaustin.com

PHOTO BY ARANXA ESTEVE

Austin Food & Wine Fest – This festival celebrating the culinary

Mack, Jack & McConaughey (MJ&M) – The fundraising event hosted

community of Central Texas has been rescheduled for Nov. 13-15, 2020.

by Matthew McConaughey, Jack Ingram, and Mack Brown is rescheduled

austinfoodandwinefestival.com

for May 31-Jun. 1, 2020. mjm2020.com

Bluebonnet Festival – The annual event happening the second weekend

Moto GP – The world championship motorcycle race is rescheduled for

in April has been cancelled this year. bluebonnetfestival.org

Nov. 13-15, 2020. motogp.com

Cap 10K – The largest 10K in Texas has been cancelled this year.

Old Settlers Music Festival – One of Central Texas’ signature

cap10k.com

music events has been postponed and will be rescheduled for fall 2020.

Far East Fest – Austin’s largest all-you-can-eat Asian food festival is postponed. A new date has not been announced yet. fareastfest.com Hill Country Living Festival – This free and family-fun event is rescheduled for Oct. 24, 2020. hillcountryalliance.org/rainwaterrevival/ Hot Luck Festival – The live music and food festival has been cancelled this year. hotluckfest.com

oldsettlersmusicfest.org Pecan Street Festival – The arts, crafts, and music festival has been been cancelled this spring. The Fall Pecan Street Festival is scheduled for Sept 19-20, 2020. pecanstreetfestival.org Rodeo Austin – The annual event “where weird meets western” has been cancelled this year. rodeoaustin.com RTX Austin – The event celebrating animation, gaming, comedy, and internet culture has been rescheduled for Sept. 5–7, 2020. rtxevent.com SXSW – The iconic festival for film, music and creativity has been cancelled this year. sxsw.com Victory Cup Derby Day – This event featuring polo, hot air balloons, horses, fashion, and fun is rescheduled for Sept. 4-5, 2020. victorycup.org/derbyday World Golf Championships-Dell Technologies Match Play – The PGA Tour golf tournament has been cancelled this year. pgatour.com

PHOTO BY VICTORY CUP

EdibleAustin.com / 47

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Where to Find It This Source Guide is a directory of our advertisers. Many of our advertisers are also our distribution partners, where you can find a complimentary copy of the magazine. Please check their website for their latest status.

BEVERAGES Becker Vineyards This vineyard is one of the most visited in Texas beckervineyards.com

Spec's Spec's offer a wide selection of wine & spirits for less specsonline.com

Tito's Handmade Vodka Tito's taste-tests every batch to make sure you only get the best titosvodka.com

FARMS & FARMERS MARKETS 44 Farms 44 Farms offers the finest meat selections 44farms.com

SFC Farmers' Markets Downtown & Sunset Valley Saturdays 9am-1pm sfcfarmersmarket.org

Texas Farmers' Market Saturdays 9am-1pm at Lakeline Mall, Sundays 10am-2pm at Mueller texasfarmersmarket.org

DINING Barlata With offerings that include more than 40 kinds of tapas barlataaustin.com

Hays City Store Music, drinks, desserts, casual dining and more hayscitystoretx.com

Intero

STORES Book People The leading independent bookstore in Texas bookpeople.com

Central Market They live up to their promise every day of being "Really into Food" centralmarket.com

The Herb Bar This oasis has been a haven for healing since 1986 theherbbar.com

Make It Sweet Make It Sweet is the largest cake supply store in Central Texas makeitsweet.com

The Natural Gardener Austin's charming organic nursery tngaustin.com

People's RX Everyone's favorite pharmacy has it all peoplesrx.com

Royal Blue Grocery A modern grocery store with a local twist royalbluegrocery.com

Wild Organics The best hemp-derived CBD in the industry wildorganicliving.com

EVENTS, PLACES & MORE Austin Mental Health Care

Embrace traditional & modern Italian cooking interorestaurant.com

Professional mental health care offering free consultation.

Kerbey Lane Cafe

512-597-6712 and communityclinical.com

Serving Austinites made-from-scratch comfort food since 1980 kerbeylanecafe.com

Central Texas Food Bank They supplied 39 million meals last year centraltexasfoodbank.org

Lick Honest Ice Creams Where honest means using the purest ingredients ilikelick.com

The Leaning Pear An eatery focused on fresh, seasonal & local food leaningpear.com

Texas Coffee Traders Serving the freshest roasted coffee texascoffeetraders.com

50 / EdibleAustin.com

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