No. 46 May/June | Beverage 2016
Cel eb ra ti n g Cen tra l Texa s fo o d cu lt u re, sea so n by sea so n
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Dulce Vida Organic Tequila
Sourcing Organic Agave
Great Tequila for Austin
CONTENTS beverage issue 8 notable MENTIONS 12 notable EDIBLES Blue Owl Brewing, Jester King, Another Bottle Down.
16 edible SPOTLIGHT
28 edible POLICY
GMOs: a question of food democracy.
32 farmers DIARY
Agua Dulce Farm.
48 edible BEAUTY
Facing facts with DIY facials.
50 hip girlâ€™s guide to HOMEMAKING
BEVERAGE features 20 Ben Calais Ben Calais feels strongly about making
In a pickle.
52 edible GARDENS Okra: our humble hero.
54 la casita de BUEN SABOR
Kooper Family Rye barrel-ages in Texas terroir.
24 Railean Rum
57 back of the HOUSE
22 The Whiskey of Defiance
Restoring American rum since 2005.
35 Making a Mockery Mimic the hard stuff with mocktails.
Hops & Grain.
61 The Directory
45 DIY Tea Blends
COVER: Pulling a taste of Kooper Family Rye by Melanie Grizzel (page 22).
The possibilities are endless for brewing your own.
EDIBLE ESCAPE Photo Contest
PUBLISHER Marla Camp
ASSOCIATE PUBLISHER Jenna Northcutt
EDITOR Kim Lane
ADVERTISING DIRECTOR Dawn Weston
COPY EDITOR Anne Marie Hampshire
@jennanoel: Shrimp boils always make me miss home in Louisiana.
Melinda Barsales, Dena Garcia, Cari Marshall, Michelle Moore
@slcassady: Who doesn’t love cake?
EVENTS COORDINATOR Susanna Cassady
MARKETING SPECIALISTS Christine Andrews, Brandy Fox, Valerie Kelly
@marlacamp: Always fresh from the farmers market.
INTERN Rian Rendon
ADVISORY GROUP Terry Thompson-Anderson, Paula Angerstein, Dorsey Barger, Jim Hightower, Toni Tipton-Martin, Mary Sanger, Carol Ann Sayle
CONTACT US Edible Austin 1411A Newning Ave., Austin, TX 78704 512-441-3971 firstname.lastname@example.org edibleaustin.com
Tell Us What You Eat and Why! Enter a photo in our Edible Escape photo contest for a chance to win a great escape package! Grand prize is a 5-day New Mexico adventure sponsored by Los Poblanos Historic Inn & Organic Farm. Runner-up prizes include an escape to Marfa and a getaway to the Pearl Brewery in San Antonio.
Enter by tagging @edibleaustin and #edibleescape Entries May 30—June 10. See edibleaustin.com/rules for official rules.
Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. Subscription rate is $30 annually. No part of this publication may be used without written permission of the publisher. ©2016. 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.
TICKETS ON SALE NOW!
craft breweries More at: edibleaustin.com Sunday, June 12, 2:30–5 pm • Circuit of The Americas PRODUCED BY:
notable MENTIONS OUR GLOBAL KITCHEN IS LOCAL The Bullock Museum presents “Our Global Kitchen,” an interactive, multimedia exhibition from the American Museum of Natural History, through Sunday, July 24. The exhibition explores the historical, cultural and scientific intersections of humans and food. Through rare artifacts, such as an ancient earthenware stove from China’s Han Dynasty, vignettes of the dining rooms of historic figures including Kublai Khan and Jane Austen, an interactive “virtual cooking” table, a test kitchen with live programming, and a video showcasing food-centric celebrations around the world, “Our Global Kitchen” provides opportunities to investigate and experience the past, present and future of civilization’s common currency—food. The exhibit’s education programs and Tasting Kitchen are sponsored by Whole Foods Market. Visit thestoryoftexas.com or call 512-936-8746 for more information.
lunch. dinner. MUSIC. 1305 w. oltorf theabgb.com
FREDERICKSBURG MARKET RETURNS The weekly Fredericksburg Farmer’s Market returns for another season of showcasing the area’s bounty in the Marktplatz Kinderhalle on Thursday, May 5, from 4 to 7 p.m. For eight years, the market has been a terrific opportunity to buy directly from farms, ranches, wineries and other growers and producers from all over verdant Gillespie and adjacent counties. The growing market now has 21 vendors—including Cave Creek Lavender, Wahoo’s Seafood Co., Tandem Farm Co., Hairston Creek Farm and 4.0 Cellars—and is dedicated to promoting Fredericksburg as a culinary arts center. Visit fredericksburgfarmersmarket.com for more information.
“UP THE HILLS, DOWN THE BEERS!”
made in the shade OPEN MON-SUN NOON TO 8
The Real Ale Ride, Bicycle Sport Shop’s most popular event, rolls through the scenic hills of Blanco on Saturday, May 21. It’s a ride for all cyclists, with distances of 15, 30, 50, 65 and 80 miles to choose from. Routes are fully supported and all end at Real Ale Brewing Company for a post-ride celebration with local beer and barbecue. This year’s ride benefits Bike Austin and Blanco Friends of the Library. Visit realaleride.com for more information.
No matter how you mix it, my handmade vodka beats those giant “imports” every day.
WINE ENTHUSIAST RATINGS SCORE OUT OF 100 POINTS
SALT-CURED SA LM ON WITH VODKA, JUNIPER, ROSE MARY & LEMO N ZEST
We’ve been working with HonestCooking.com to show how to incorporate Tito’s Handmade Vodka into a variety of meals and desserts. Our friends over at Feasting at Home have created an easy and delicious recipe for saltcured salmon, featurng Tito’s, lemon and herbs. Perfect for making lox appetizers, or to add to salads, pastas or sushi. For this recipe and more, visit titosvodka.com/blog. Photo and recipe courtesy of Feasting at Home ©2016. feastingathome.com
IT’S LAVENDER TIME! The City of Blanco hosts the 12th Annual Blanco Lavender Festival, June 10–12. Visitors can enjoy free tours of Hill Country Lavender and Imagine Lavender Farm and shopping at the Lavender Market on Blanco’s historic town square. Be sure to check out the speaker’s pavilion with cooking demonstrations and a food court with special dishes from local restaurants, all featuring the fragrant native flower at the height of its season. Zydeco Blanco and Bobby Mack will perform in Bindseil Park. Visit blancochamber.com for more information.
Dinner tues-sun 5-10pm Lunch tues-sat 11-2pm Brunch sun 10:30-2:30pm
café & bistro 16920 Ranc h Ro a d 1 2 • Wimb e r le y , T X 78676
512-847-5700 • www.jobellcafe.com
KEEP ON TRUCKIN’ Luckenbach will be a hotbed of activity at the Hill Country Food Truck Festival, from noon to 11 p.m. on Saturday, June 25. In addition to tasty morsels from a bevy of portable eateries, the festival will also have plenty of wine from Texas wineries, and the Luckenbach Texas bar will offer Texas craft beer (and other kinds, too). This being Luckenbach, you’ll also enjoy live Americana music. Tickets are $15 each, and kids 12 and under are free (and even dogs on leashes are welcome). Proceeds benefit the Texas Center for Wine and Culinary Arts. Visit luckenbachtexas.com or call 830-997-3224 for more information.
TAKE A HIKE BY THE LIGHT OF THE MOON Put on your walking shoes and join the Lady Bird Johnson
FAMILY OWNED AND OPERATED Craft beer and farm fresh food featuring Windy Hill Foods meats and produce Coming Soon to Boerne, TX
Wildflower Center for an evening hike through the gardens and arboretum. See the beauty of the gardens by moonlight, listen to the coyotes howl, and catch a glimpse of an owl in flight. For ages 16 and older, the next Moonlight Hike will be on Thursday, May 19, from 8 to 10 p.m. Visit wildflower.org for more information and to register. Fee is $15.
Austin Foodshed Investors
Invest in local, sustainable food companies
money from values-based investors a more robust and healthy local food system www.austinfoodshedinvestors.com - @atxfoodinvestor
More Tequila FOR THE PERFECT
MARGARITA! With a Texas-sized selection of hard-to-find tequilas and a myriad of mixers, Spec’s is your key ingredient for a good time!
Cheers to Savings!
LOCATIONS ALL ACROSS THE AREA! (512) 366-8260 • SPECSONLINE.COM
EXPERIENCE WINES WITH A TRUE SENSE OF PLACE.
100% TEXAS. Visit us in the Hill Country, find us in your favorite Austin restaurant or wine shop.
LEWIS WINES visit by appointment Johnson City 512-987-0660 lewiswines.com
hen beer snobs proclaim their love for sour brews, they’re not just trying to be controversial. Refined to tart and tangy
splendor by the Belgians, a good sour beer can be as refreshing as a cool glass of lemonade—when it’s done right. The trouble is, it’s easy to get wrong, given all the special fermented yeasts and lactic-acid bacteria involved. It’s a messy business, but Austin’s Blue Owl Brewing has it down to a science. Founded in 2014 by Jeff Young and Suzy Shaffer—both formerly of Black Star Co-op—Blue Owl makes sour beers and nothing but. The lineup includes: Spirit Animal, a sour pale ale; Little Boss, a sour session wheat; Professor Black, a sour cherry stout; Dapper Devil, a sour raspberry Belgian strong; and Van Dayum!, a sour red ale. It may seem a gamble for a brewery to play only one sour note, but Young has a more expansive view. “What we’re trying to do is take all the usual ingredients and styles you might be familiar with, like hoppy pale ale and malty red ale, and introduce a new dimension,” he says. “All we’re doing is adding sourness as a component. It’s a lot more refreshing.” Though making sour beers tends to be prohibitively expensive for most independent breweries, Blue Owl works its magic through sour mashing. It’s a less costly technique little used by beer folks because the necessary wild cultures involved can produce unpredictable results. But like Walter White of “Breaking Bad,” Young—a pharmaceutical chemist turned brewmaster—has tamed this process to give his creations the same consistent flavors every time. He’s even created “sour units” to turn the sour up or down in each batch. “We can control sourness levels to let us have lighter sour offerings or stronger sour offerings,” says Young. “You get more complex and diverse flavor profiles this way.”
Cripple Creek Wine and Gifts
With Shaffer running the business end of things, Blue Owl plans to
focus for now on expanding within Austin (though you may find a can
Bastrop’s historic downtown is home to unique locally-owned restaurants featuring something for every palate …come be surprised by the tastes of Bastrop! y
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Viejo’s Tacos y Tequila 12
or two in other Texas cities). For his part, Young will continue applying his exacting method to produce surprising results. “I’m using a lot of the same ideas I used as a chemist to affect reactions and processes,” he says. “The only difference is, I was making drugs back then and now I’m making alcohol. I like this product a lot more.” —Steve Wilson For more information, visit blueowlbrewing.com or call 512-593-1262.
TAKING BACK THE LAND
ould farmhouse beer still be farmhouse beer without the farm? Jester King Brewery doesn’t want to find out. Last year, the
beer-maker bought 58 acres of rural Hill Country from its neighbor (and landlord), Stanley’s Farmhouse Pizza. The move ensures that the only development on the land will be fermenting yeast, rising dough and budding crops. “We were concerned that with all the development we see from Austin to Dripping Springs, we’d find ourselves surrounded by subdivision,” says Jeffrey Stuffings, who founded Jester King with Michael Steffing in 2010. “When the opportunity to buy the land came up, it wasn’t in the plans for 2015, but we found a way to do it.”
4/6/16 4:20 PM
Though the view will stay the same, and Stanley’s will still sell pizza next door, Jester King isn’t turning the land into some kind of museum piece. The brewery has several plans in the works, starting with growing grains, herbs and vegetables to put the farm in its farmhouse beer. Already stringent about using water from the local well, now Jester King can use the malted grains and native wild yeasts rising just outside its door. Though hops don’t do so well in this region, Jester King already has grapes, blackberries, melons and peaches planted for its more experimental creations. “Everything we have in the works now we plan to use in the beer,” says Stuffings. “It’s all tied into the idea of linking the beer to the land around us, giving it a sense of place.” The sense of place at Jester King will eventually get bigger when its longer-term goals for the land come to fruition. The brewery has plans for a vineyard for winemaking and a farm-to-table restaurant down the road, as well as an artisan food operation for cheeses and cured meats. “We have a passion for beer-making, but anything microbes can do to create flavors is interesting to us,” he says. “So we’d like to see Jester King become a place for all things fermentation.” Stuffings also dreams of an eventual apiary for honey; on-site barley and wheat malting; a miniature dairy farm; a space for lodging, weddings and events; nature trails; and classes to teach people about sustainable farming. “It comes out of the farmhouse beer tradition,” he says. “If it can be grown, crafted or fermented using what’s available to us, we want to do it.” —Steve Wilson For more information, visit jesterkingbrewery.com or call 512-537-5100. EDIBLEAUSTIN.COM
ANOTHER BOTTLE DOWN
hen local wine expert Mark Rashap worked at Spec’s, customers often asked for wines they had read about in the New York
Times or national magazines, not knowing that the wines weren’t available in Texas. Rashap realized that while interest in wine was growing in Austin, the local news about wine was still limited. As a certified wine educator, Rashap has contributed to Austin’s wine community by regularly teaching consumers (and wine professionals) via classes for The Wine & Food Foundation of Texas, as well as through webinars with the Society of Wine Educators and wine dinners at local restaurants. Yet even with these educational outlets, he was looking for a way to broaden the audience. “I wanted to contribute to the dialogue in a productive way,” says Rashap. “That manifested into the idea for a radio show, ‘Another Bottle Down.’” Photography by Vanessa Inc.
Encouraged by Francois Pointeau, a former colleague who hosted a poetry and writing show, Rashap joined KOOP radio and began learning the ropes of a community-run station. “You have to do all the pieces of the puzzle,” says Rashap. “There is no engineer on staff, so I had to learn to do that and get certified, which takes about a year.” Prospective hosts also have to apprentice on a show, volunteer regularly at the station, then wait for an open slot and gain the approval of the programming committee. The stars aligned for Rashap in the summer of 2015, and he launched “Another Bottle Down”—initially a half-hour show on Wednesdays, but now a one-hour spot on Tuesday afternoons. Each week, Rashap interviews winemakers, wine professionals and restaurateurs about all aspects of the wine industry. “I’ve been fortunate to work in most aspects of the wine business,” says Rashap. “I want to help listeners understand the behind-the-scenes work as well…like, how a restaurant puts together a wine list or what part distributors and importers play.” The show has a special focus on the Texas wine industry, including interviews with local winemakers and reports from the vineyards. Rashap also features a periodic segment in partnership with Daniel Kelada of the Texas Wine Journal, in which a panel tastes
the-world segments are popular with listeners, and reveal how Texas wines compare to their counterparts from around the world. With the show nearing its first anniversary, Rashap is looking forward to incorporating new segments into the longer format—including interviews from the road (as he travels to wine trade shows in other cities) and conversations with some of his favorite wine personalities, such as Randall Grahm, winemaker at Bonny Doon Vineyard in Santa Cruz, California, and wine writer, Matt Kramer. “Everyone in Austin has been so supportive, and it’s exciting to see people’s faces after they are on the show…they’re pumped,” says Rashap. “I’m proud to be part of the station and to put out content that’s valuable to the listeners.”—Kristi Willis
Texas wines side by side with similar wines from around the world.
Listen to “Another Bottle Down” at KOOP radio, 91.7 FM, Tuesdays
The tasters don’t know which wine is which, leading to some candid
from 1 to 2 p.m., or visit koop.org for more info. Podcasts of the show
dialogue and banter while they review the wines. The Texas-versus-
are available at theilluminatedbottle.com/radio-and-blog
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LOCAL HERO AWARDS BY C L A I R E C E L L A
arlier this year, we asked Edible Austin readers to vote for their local food heroes—the people and businesses in our community who are making a delicious and
groundbreaking impact on our local food scene. You answered the call to give these heroes the credit they deserve, and we’re honored to present the winners. Here’s a peek into who they are, what they’re up to and why our readers love them.
ocal Her D SHOP
FOOD SHOP Antonelli’s Cheese Shop Once again, Antonelli’s Cheese Shop has earned the love
and admiration of Austinites and has been named a local food
/ R E S TA U R A
hero. We could try to list the reasons why it remains so beloved, but John and Kendall Antonelli, the cheesemonger couple be-
CHEF / RESTAURANT Todd Duplechan and Jessica Maher Lenoir It’s been a little over four years since Lenoir opened its doors and welcomed diners into a rustic, whitewash-boarded,
hind the shop, just keep adding to the list. They’re forever expanding their craft and knowledge—continuously filling their gleaming glass cases with distinct and unique cheeses, hearty smoked meats and savory snacks. And they maintain an active presence as both generous hosts and learned guides, helping to bolster and further our city’s food culture. antonellischeese.com • 512-531-9610
chandelier-draped space deemed to be about the size of a
shed. And while the physical size of the restaurant remains
the same (save for the addition of an outdoor wine garden), the restaurant’s reputation and impact on the Austin food
For six years, you’ve been able to find Stephanie McClenny’s
scene continues to swell beyond this modest space. That’s
confituras jams and jellies every Saturday at the Sustainable
because husband-and-wife team, Todd Duplechan and Jessica
Food Center’s downtown farmers market, as well as at a few
Maher, remain committed to their original vision: creatively
specialty stores around town. But soon, McClenny will have
celebrating seasonally sourced, truly Texas cuisine.
much more room to spread out, and we’ll have jam and bis-
lenoirrestaurant.com • 512-215-9778 16
cuits to celebrate! In late 2015, she raised over $29,000 to start
Live music isn’t the only reason people move to Austin. Austin Independent School District is reinventing public education.
O D A RT I S A N
her own brick-and-mortar. With the help of many enthusiastic backers, McClenny can now build a space that will serve the needs of confituras as well as support small, women-owned businesses via a rental kitchen space and culinary incubator. Talk about spreading the love. confituras.net
• 7 high schools ranked best in the nation by U.S. News & World Report • SAT and ACT exam scores that consistently beat the state and national average • Dual language learning options • 242 national-board-certified teachers — more than any other school district in Texas • A focus on sustainability with the Green Tech Academy at Small Middle School
Photography by Sandra Ramos
• Partners for Education, Agriculture, and Sustainability (PEAS) and the MicroSociety program at Cunningham Elementary • The Butterfly Garden at Brooke Elementary
• Healthy extras like the made-to-order salad bar and local farm partnerships offered by Metz Elementary
F RM / ARMER
FARM / FARMER Glenn and Paula Foore, Springdale Farm
Take a closer look at an AISD school in your neighborhood.
It’s enrollment time! Glenn and Paula Foore, the owners of Springdale Farm, have provided the community with so much: over 75 different varieties
of fresh produce; a popular morning market to socialize and spend time together; a backyard space that has hosted events from weddings to pig roasts; and partnerships with some of Austin’s most prestigious farm-to-table restaurants. But when they started the farm more than seven years ago, they hoped to do even more. Now, through their educational food, music and arts events, the Foores show others the powerful way food can galvanize community, culture and compassion. By encouraging and inviting people to visit and experience an urban farm EDIBLEAUSTIN.COM
through tours, fundraisers, weddings and supper clubs, the
Lanski and John-Paxton Gremillion—won over hearts and
Foores further the awareness and the appreciation of the local
tongues with their sweet, tangy teas. Not only does the brew
food scene, which in the end, helps us all.
come in a rainbow of flavors, such as blueberry, strawberry
springdalefarmaustin.com • 512-386-8899
lemonade and the newest, turmeric, but it also comes in a variety of forms. You can find it on tap, in growlers and kegs, and from bottles available everywhere from corner stores and cafés to grocery chains in Austin, greater Texas, Louisiana, Mississippi, Oklahoma and Arkansas. buddhasbrew.com • 512-736-4815
R A G E A RT I S
Urban Roots For Urban Roots, success is not measured in pounds of produce grown (although they grew an impressive 25,064
pounds in 2015) or acres of fields farmed. It’s measured in
more than a few of them—from being featured on the “Jimmy
moments of connection. And last year, the nonprofit had Kimmel Live!” show to salvaging flooded farmland. They
You’ve probably noticed that Austin is a little batty about
worked for, and achieved, these transformative and inspir-
kombucha. While there’s contention over which ’buch is best,
ing moments through empowering youth leaders, feeding the
this year, Buddha’s Brew—owned and operated by Kimberly
community and advocating health for all. Since 2011, Urban
HOME Your guide to local living
Special Edition Debuting June 1
ocal Her PROFIT
Roots has been providing paid internships to Austin youth, donating its harvest to food pantries and soup kitchens and supporting many community-building programs such as its community supported agriculture (CSA) program. As usual, Urban Roots continues to prove just how deep theyâ€™re willing to dig for the Austin community. urbanrootsatx.org â€˘ 512-750-8019
Comfort in a bottle
Visit our tasting room
find it at
142 Linder Branch Trail, Comfort, Texas
830-995-2948 | bendingbranchwinery.com EDIBLEAUSTIN.COM
BEN CALAIS BY RAC H E L J O H N SO N • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
en Calais of Calais Winery
High Plains region. The wines cel-
doesn’t particularly care
lared in Calais Winery are crafted
what you think, as long as
with primarily wild yeast and fer-
you think it while drinking his cab-
ment up to 40 months in his cellar.
“We have one of the longest cellaring
blend, the 2013 La Cuvee d’Elme. It’s
programs in Texas,” boasts Calais—
a gentle jest, but he’ll tell you he’s
noting that he’s only interested
dead serious about the business of
in producing a limited number of
making exceptional wine. A recent
bottles a year, or at least as many
transplant from Dallas, he’s brought
as he can without compromising
his winemaking acumen to Hye,
his core values. “I want to do ONE
Texas, and has since been intensely
thing and be the best at it. I’ve run
focused on making the area a hot-
big businesses, and I don’t want to
bed for high-end Texas wines.
be a big business. When you reach
Calais grew up in the region
a certain scale, you don’t have the
of Calais, France, and moved to
same amount of attention to detail
Texas to pursue a career in engi-
and you can’t make the same deci-
neering. After making wine part-
sions,” he says.
time and loving it, though, he
This “keep it small” vision
committed himself to the craft and
means that visiting the winery re-
opened a small winery/storefront
quires a scheduled appointment
in the Deep Ellum area of Dallas.
and an hour drive west of Austin.
But after some frustrating zoning
But Calais invites patrons to meet
and permitting snafus with the City of Dallas, he packed up and
him at his cozy cellar/tasting room built into a hillside, a cave-like
moved his operation to Hye. He says that the tight, established
environment that’s ideal for keeping wines—and visitors—cool in
and supportive community of craft winemakers in the area was
the hot Texas sun. His reds currently include a couple of tempra-
enticing and played an integral role in his move; it continues to
nillos, two cabernets, a port-style dessert wine and the aforemen-
support his business in ways he wouldn’t be able to rely on other-
tioned blend. He also produces a dry rosé and two white wines
wise. “There are so many winemakers in the area,” he says. “I nev-
made from roussanne grapes. Calais leads the hour-long tastings
er have to buy equipment; I just borrow it from two miles down
himself, and limits attendance to 10 people—guaranteeing a more
the road! We share customers and similar philosophies when it
intimate experience with ample time for savoring wines and an-
comes to making wine.”
swering questions. He even makes the accompanying artisan bread
It’s true, the area’s winemakers function as family. “When some-
for all his tastings. It’s this attention to detail and simplicity that
one in Hye wins, we all win,” says Calais. It’s not uncommon, for
defines his style and allows him to make noteworthy wines. “Ev-
example, for Calais to send his customers down the street before
erything is designed on my palate,” he says. “I don’t care what’s
his wine tasting begins to visit friend Doug Lewis of Lewis Wines.
cool and what’s not, because by the time you make it, it’s not
“Ben’s general philosophy has had a great impact on my winemak-
cool anymore. You have to do something that you feel strongly
ing,” notes Lewis. “I’d say that he makes the best wine possible, and
really puts in effort that very few producers in Texas match.” For his craft, Calais relies on simple fundamentals: Time and 100-percent Texas-grown grapes sourced predominantly from the 20
For more information or to make reservations, visit calaiswinery.com or call 830-213-2124.
WHISKEY OF DEFIANCE BY A N N E M A R I E H A M PS H I R E • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
“Rye helped fuel a lot of rebellions.” —Troy Kooper, Kooper Family Rye
roy and Michelle Kooper didn’t grow up in Austin, but
Springs. “We sit on a limestone shelf and all those wonderful min-
they swear they got here as fast as they could. When the
erals contribute to the complexity of our whiskey,” says Michelle.
couple finally arrived in 2011, they didn’t know a soul and
“And the climate—the humidity and heat—gives it the depth of
didn’t have jobs lined up. But it didn’t take long for them to settle in with their five-year-old son, Phoenix, make new friends, land some freelance gigs and…start making whiskey?
flavor. We’re really lucky. Texas is in our barrels.” With the boom in local craft spirits in recent years, it may come as a surprise that Kooper Family Rye is one of only a few
Yes, the couple were admitted bootstrappers by necessity back
local rye whiskeys on the Central Texas scene. Perhaps fueled by
then, but also, that’s just the way they’re wired. “Michelle was
the rising popularity of mixology, the cultural taste for the spirit
making her own dish soap, laundry detergent and toothpaste, and
is making a meteoric comeback on the national stage after a slow
we were gardening,” says Troy. And after a long day’s work, they
decline that began just after the end of Prohibition. But in fact,
often found themselves dreaming about their next venture while
rye was the first style of whiskey distilled in the U.S. and has deep
sipping rye whiskey. “So we decided to make that, too.”
roots in our national history. George Washington had his own
Why rye? When the couple met in the Bay Area years ago,
distillery at Mount Vernon and Alexander Hamilton, treasury
Michelle was working in the restaurant business. “Back then, she
secretary after the Revolution, imposed a tax on the popular and
got me into red wine,” says Troy. “That was our first big thing.
ubiquitous spirit in an effort to reduce the national debt. This, of
Then we started drinking scotch; that was our first whiskey. But
course, resulted in the Whiskey Rebellion. “It’s the whiskey of
once we were getting into scotch and really liking it, we tried
defiance,” says Troy. “Rye helped fuel a lot of rebellions.”
some rye and we thought, ‘Wow! This is so much better than
Fitting then, that the label on each bottle of Kooper Family Rye
scotch.’” Michelle agrees. “It’s a very smooth, mellow, even
features a boxer with fists up, ready to rumble. And it turns out,
spirit,” she says. “And there’s not a lot of burn, so you can sip it.”
that fighting spirit is in both of the Koopers’ blood: Troy’s grand-
Enamored of the taste of rye, they started brewing and mash-
father was the U.S. Armed Forces light-heavyweight champion in
ing at home, trying to perfect their own recipe. In order to be
1944, and Michelle’s cousin was the WBC welterweight champion
labeled American rye whiskey, it must be made with at least
of the world from 1976 to 1979. Lucky for us, both families’ pen-
51 percent rye, but the Koopers were after a smooth, palatable,
chant for pugilism is now channeled into the couple’s pure love
100-percent rye whiskey. As with all things related to whiskey,
for rye whiskey and the place where it’s aged, bottled and en-
this took time—and a lot of trial and error. “A LOT of error,” Troy
joyed. Not only did their whiskey recently win a gold medal at the
says with a laugh. “Each time you mash, it takes eight hours—an
2016 San Francisco World Spirits Competition, arguably the most
eight-hour day with Phoenix running around getting into every-
influential spirits competition in the world, but it has also quickly
thing. And then, we would ferment for a week, and then distill—
become a favorite among local bartenders and mixologists. The
that’s another eight hours.” Troy admits that in the beginning, 70
Driskill Hotel, for example, has created two signature cocktails
percent of the time they would screw up, but that they learned
that highlight Kooper Family Rye, including The Driskill Julep to
something each time.
celebrate the hotel’s 130th anniversary. “Austin is so great,” says
All that learning eventually paid off. In 2015—after the birth of their daughter, Olympia, and a lot of research and stints training
Troy. “There’s no way we could have done this anywhere else. We wouldn’t have had the courage to try.”
at a small distillery in Chicago to learn the ins-and-outs of a more scalable operation—they started selling their first batch of Kooper
For more information about where to find Kooper Family Rye,
visit kooperfamily.com or call 512-934-7685.
It’s the aging process that makes Kooper Family Rye distinctly Texan and truly tasty. Their barrels are made from American
While the Koopers—and many bartenders in Austin—believe
white oak that’s been left outside for two years in all the elements
their rye whiskey is best sipped straight, they have a few
to remove the tannins. Then, once the barrels are filled with
tricks up their sleeves when making the perfect old-school
the whiskey, it ages in the warehouse/tasting room in Dripping
rye whiskey cocktails. Find their recipes at edibleaustin.com EDIBLEAUSTIN.COM
KELLY RAILEAN BY M M PAC K P H OTO G R A P H Y BY C H AS I T Y A N N N O E L
elly Railean is a woman with a mission. Her official goal
each other through the Texas Distilled Spirits Association and of-
is “Restoring American Rum,” and since 2005, she’s been
ten worked events together. Tito Beveridge [of Tito’s Handmade
doing just that at Railean Eagle Point Distillery in the tiny
Vodka], was the first Texas distiller, and he was a role model for
coastal community of San Leon on Galveston Bay. “Most people
me. He opened a lot of doors for all of us.”
don’t realize that rum was the original American spirit,” she says.
Currently, Kelly makes several products: Railean White Rum
“Or that most commercial rums today are factory-produced and
is distilled multiple times to produce a clear, smooth spirit. And
often aged in used whiskey barrels. Many distilleries don’t even
three dark rums are single-distilled for more flavor and aged in
make their own spirits; they buy liquors and rectify [redistill],
small barrels: Railean Reserve XO Rum is blended, Small Cask
blend and flavor them.” Through her products, though, Railean
Rum is produced from single barrels and Spiced Rum is aged with
is acquainting customers with the pleasures of wholly handcraft-
spices. She also makes three spirits from blue agave nectar, and
ed rums made from pure American ingredients and aged in new
in 2013, she released Railean Vodka. This year, she’s introducing
American oak barrels. Even the bottles are American-made.
a new rum made from cane juice (instead of the more commonly
Kelly and husband Matt found their way to rum via Gulf and
Caribbean sailing culture. In 1991, they moved to coastal Texas from
A lush sugarcane hedge grows around the distillery’s perim-
Michigan for Matt’s chemical engineering career. They bought
eter. In September 2015, the Raileans harvested the first crop,
a sailboat and roamed the tropical seas—tasting and collecting
crushing cane and extracting juice with an antique mill. “We pro-
rums. With a sommelier certification and a background in bio-
cessed cane all day and got four gallons of juice,” she says with a
chemistry, Kelly worked in wine distribution for 20 years. “I
laugh. “To make a batch of rum, I need at least a thousand gallons.
thought I’d open a winery or wine bar,” she says. But tasting rums
But it was a good exercise showing folks how it worked.”
one evening at San Leon’s Buccaneer Bar, she decided she could
In 2013, due largely to efforts by the Texas Distilled Spirits
make better—and the idea for the distillery was born. Following
Association (Kelly is a founding officer), state liquor laws changed
two years of research, experimentation, business planning and
so that distillers could sell bottles from distilleries, conduct tast-
permit gathering, Kelly made her first rum in 2005 and built the
ings and serve drinks made from their products. The Raileans
Eagle Point Distillery in 2006. Railean Rum hit retail shelves in
wasted no time in building the Buccaneer Bar—named for the
2007, and today, Railean products are distributed in Texas, Arkan-
San Leon dive destroyed in 2008 by Hurricane Ike—next door to
sas, Arizona, Pennsylvania and California.
the distillery. It’s a friendly place with a pirate vibe, patronized
Working as a female distiller in a principally male domain, Kelly says she hasn’t encountered many obstacles. “I’ve never been treated
by local regulars and visitors companionably enjoying cocktails made with Railean products.
differently as a woman,” she says. “Of course, I’m a tomboy and have
And not only does Kelly distill the spirits, wrangle the bar-
always hung out with the guys, and that helps. When I worked in
rels, bottle and label the products and manage the business and
the wine industry, it was male-dominated at the time, so I was used
marketing, she also guides distillery tours, conducts tastings
to that situation. Occasionally at events, people mistake one of my
and tends bar at her own pirate den. Fortunately, she’s got two
male helpers as the distiller, but we straighten things out quickly.”
employees and a handful of enthusiastic volunteers. “Basically,
“When I started Railean, the only other woman distiller in Texas was Paula Angerstein of Paula’s Texas Spirits. We got to know 24
we’re a bunch of fun-loving sailors and pirate lovers who are really passionate about rum,” she says. Yo ho ho, y’all.
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ALL ABOUT RUM Rum is a fermented, distilled alcoholic beverage made from molasses, a by-product of sugar production. (About 15 percent of rum worldwide is made from sugarcane juice instead of molasses, including rhum agricole from Martinique and cachaça in Brazil.) Sugarcane is a giant grass filled with sweet pulp. Once harvested, the juice must be quickly extracted, filtered, purified and heated to crystallize as sugar. What’s left is the thick, dark, syrupy molasses. To make rum, molasses is fermented to create an alcohol that’s distilled and often aged in charred oak barrels. Rum can be white (colorless) or brown, depending on how it’s processed. Rum first appeared around 1650 in the Caribbean “sugar islands,” where the backbreaking work of growing cane and processing sugar was completely dependent on slave labor. In the 17th and 18th centuries, the sugar, rum and slave trades were triangular: American and European ships carried manufactured goods to barter for West African slaves; slaves were taken to the Caribbean to exchange for sugar, molasses and rum; these products were transported to New England and Europe. In Boston and New York, molasses was distilled into rum, the most popular tipple in the American colonies. “Rum is the history of America in a glass,” says Wayne Curtis, author of “And a Bottle of Rum.” “It was invented by New World colonists for New World colonists.” Rum’s popularity has ebbed and flowed over time; it fell from favor in the early 20th century but enjoyed a mid-century renaissance associated with Americans’ enthusiasm for island lifestyles and tiki culture. With today’s craft cocktails and spirits, artisan rums are again attracting serious attention.
RUM AND THE HISTORY OF SAN LEON San Leon, the home of Railean Rum, is an unincorporated town of about 5,000 on a small peninsula protruding into Galveston Bay. Surrounded on three sides by water, it’s an unprepossessing, freewheeling place that bills itself as “a small drinking community with a large fishing problem.” Shrimp and oyster boats, commercial seafood houses and recreational fish camps are San Leon’s lifeblood today. Much like rum, however, San Leon has serially reinvented itself, and San Leon’s relationship with rum is longstanding. From 1817 to 1820, the French pirate Jean Lafitte used San Leon’s natural harbor to land contraband goods and slaves brought from the Caribbean— local legend revels in Lafitte’s buried treasure at Eagle Point. And we know what these pirates of the Caribbean were drinking…what else but rum? In 1828, Amos Edwards received a San Leon land grant from Stephen F. Austin. Edwards’ son Monroe, a notorious slave smuggler, formed a company that developed the first short-lived town of San Leon, established in 1838, just as commercial sugar production—powered by slave labor—was burgeoning on nearby plantations. In adjacent Brazoria County, Martin Varner built a distillery on what is now the Varner-Hogg Plantation. The bottle of rum he sent to Stephen F. Austin in 1829 was some of the first spirits produced in Texas. San Leon was reinvented in 1892 as a manufacturing center called North Galveston, but it was smashed by the great 1900 hurricane that decimated Galveston Island. While the factories were gone forever, its fine hotel was rebuilt and the town—rechristened “San Leon”—rose from the ruins as a seaside resort. During Prohibition (1920 to 1933), Galveston Bay was a hotbed of illegal rum-running from the Caribbean into Texas. Additionally, domestic production of bootleg liquor was prevalent around the coast. San Leon was no exception—in 1921, flames from a moonshine still destroyed the San Leon Hotel. Today, San Leon’s many drinking establishments are legal, if sometimes rowdy. And Kelly Railean’s artisan distillery and Buccaneer Bar provide a spirited nod toward San Leon’s checkered and swashbuckling past.
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GMOs A QUESTION OF FOOD DEMOCRACY BY M I C H E L E JACO BSO N
t’s nearly impossible to escape the ongoing genetically modified
According to Steven M. Druker, public interest attorney and au-
organism (GMO) debate. While many hold the strong opinion
thor of “Altered Genes, Twisted Truth,” the fact that GE foods are
that genetically engineered (GE) foods are unsafe, unhealthy and
even on the market is illegal and in violation of federal law. “If federal
downright evil, there are others who believe that they are the way
food safety laws were properly enforced, all GE foods would need
to feed an ever-growing world population. This is, after all, America,
to be recalled and required to have their safety confirmed through
and it is our right to have divergent points of view. However, over
rigorous testing via the formal food additive petition process,” says
the past few years, the public battle over GE food has become more
Druker. “Genetically engineered foods should be regarded as high-
confusing and contentious, with the biotech seed industry and Big
risk foods that have been inadequately tested. Their developers have
Ag on one side of the divide, and the 90 percent of Americans who
shunned the type of rigorous scientific experimentation that is
want to see GMOs labeled on the other. It could be argued that the
necessary in order to demonstrate that they are safe.”
GMO issue has become less about the science, and more about the consumers’ right to know what is in their food.
Opponents of mandatory GMO labeling argue that individual state laws would create a “patchwork effect” throughout the coun-
With no federal laws requiring the testing or labeling of GE foods,
try—confusing to the consumer and costly for food manufacturers.
American citizens, largely via grassroots efforts, have had to speak
This, according to Druker, is untrue. “The various states which have
up for themselves on this matter. There are currently eight GMO-
already drafted laws for mandatory GMO labeling have established
free zones in the U.S.: Trinity, Santa Cruz, Marin, Mendocino and
similar requirements that are comparable from state to state.” Fur-
Humboldt Counties (California); Jackson and Jefferson Counties
thermore, label-changing is routinely done by the food industry for
(Oregon); and Maui (Hawaii). The three states that have passed
new flavors, ingredients or for a variety of other marketing reasons.
mandatory labeling laws are Connecticut, Maine and Vermont.
The food industry uses higher food costs as a scare tactic in an effort
There is legislation for mandatory GMO labeling pending in 35
to manipulate the consumer against GMO labeling.
states. All of these hard-earned laws and regulations are in con-
The absence of a mandatory GMO labeling system has also
stant danger of being overturned if federal legislation to the
had an adverse effect on international trade. More than 60 coun-
contrary is passed, because federal law trumps state or local law.
tries around the world, including Australia, Japan and the entire
Americans recently escaped such a scenario when the Safe and
European Union, either require labeling or have imposed bans
Accurate Food Labeling Act of 2015 was introduced to Congress,
on the production and sale of GMOs. Lack of action on the part
but failed to pass through the Senate. Opponents of this legislation
of the U.S. has created import and export problems with those
coined it the “DARK” Act, an acronym for “Deny Americans the
countries. There have been instances when foods, or products
Right to Know.” Had this bill become law, it would have actually
containing non-approved crops, are refused entry at international
blocked states from labeling foods as containing GE ingredients,
ports for being in violation of the laws of the receiving country.
and further quashed any GMO legislation arising across the country. In March of this year, the Senate once again rejected a version of
Is Our Right to Know Endangered?
the Dark Act, but within the week, major packaged-food-producers,
It is widely known that a strong majority of Americans favor
including Campbell’s, General Mills, Mars, Kelloggs and ConAgra,
labeling of GE foods, and support for labeling is growing. We
vowed to start labeling products that contain GE ingredients—
cannot accept it as “politics as usual” when our federal govern-
mostly to satisfy the Vermont law, which will require this labeling
ment pushes legislation in the opposite direction of the will of
by July. However, they still lobby for a “voluntary federal standard
its citizens, especially when our food system is at stake. Should
for GMO labeling.”
Washington cater to its constituents, or to the lobbyists who
represent the corporate interests? Why do we vote if our inter-
question we need to ask ourselves is: Shouldn’t we be able to make a
ests are not represented by our chosen leaders?
choice when it comes to what we eat? While our reasons for wanting
The definition of food sovereignty is the right of all citizens to
to know what’s in our food may be different according to our culture
have healthful food, but also to be able to define their own food and
or the state in which we live, what should unify all of us is the belief
agriculture systems. No matter what we believe about GMOs, the
that it’s our basic right to know. Food democracy is on the line.
THE NEW SALMON ON YOUR DINNER PLATE The AquAdvantage Salmon is the first genetically engineered
The Orthodox Union—the kosher certification authority—claims it
(GE) animal approved by the FDA as safe for human consump-
is because the GE salmon has fins and scales, defining characteris-
tion, despite widespread public and environmental group oppo-
tics of a kosher fish. However, others cite the Torah’s prohibition on
sition. Initially, this fish was to be marketed as simply “Atlantic
mixing animal species together, as well as the inherent DNA from
salmon”—deceptive, because it is genetically engineered with
the eelpout, a fish that is not kosher.
DNA from both the Pacific king salmon and ocean eelpout. The
GE salmon have no nutritional advantage; indeed, they are a
artificially inserted genes induce the fish to grow to market size
farmed fish and thus are more questionable health-wise because
twice as fast as conventional salmon.
of increased saturated fat, pollutants, contaminants and antibiotic
If the AquAdvantage Salmon went unlabeled, it would be im-
use. Furthermore, should any escape into the wild salmon popula-
possible to tell it apart from other salmon at the market. More
tion (which AquaBounty Technologies, the company that produces
than 60 major retailers nationwide vowed to stand by their cus-
the salmon, says is “extremely unlikely”), the timeline for possible
tomers and refuse to sell it. In mid-December, Congress bowed to
extinction of the wild salmon species is 30 to 40 salmon genera-
consumer pressure, saying the GE fish would indeed be labeled
tions—a mere 120 to 280 years. This makes the ecological risk
as such, and could not be sold until it was. Now, the onus is back
immeasurable. There are currently 35 other genetically engi-
on the FDA to develop guidelines for mandatory labeling.
neered fish in the works, including tilapia and trout.
There is also controversy over whether the GE fish is kosher.
Which animal is next?
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AGUA DULCE FARM BY M O N I CA J O H N SO N • P H OTO G RA P H Y BY PAU L I N E ST EV E N S
n 2011, Jack Waite realized his dream of producing and sharing
loved the idea of combining fish and farming. It hit me hard.”
high-quality food when he founded Agua Dulce Farm—a dif-
Waite’s friends had been studying the concept with Growing
ferent breed of farm in southeast Austin. Waite admits he nev-
Power, a nonprofit farm founded by former basketball player Will
er planned on becoming a farmer, even though his childhood was
Allen, who has been advocating aquaponics for over two decades.
rooted in homegrown food. “Growing up, we always had a huge
Waite would eventually meet Allen in person—an event that
garden,” he says. “I’d go out with a salt shaker in hand and eat
remains a career highlight for him.
tomatoes right off the vine. Those were happy moments.”
Back in Austin, Waite thought the farming concept would be
Over years and various careers, growing food was never too far
a perfect fit for our temperamental climate. “I spent the next few
from Waite’s heart—even when he lived in a cramped apartment and
years thinking up my farm,” he says. “I read anything I could get
gardened out of containers. It was while living and working in Italy,
my hands on. I also researched other aquaponic farms, hydroponic
though, that something clicked. He noticed how the culture there
farms and conventional farms. And I did a lot of market research.”
treated food very differently from the culture back home. “People
When Waite found investors to fund his dream, he left the cu-
in Italy really care about where their food is coming from…and that
bicle world behind forever. But before any actual farming could
it’s healthy and prepared well,” he says. “It’s more of a community
be done, there were numerous hurdles to overcome: finding land,
experience, more than just putting calories in your body.”
acquiring proper urban-farming permits and figuring out what to
As Waite adopted a similar attitude, his connection toward
do when the consulting company he’d hired to help design and im-
food grew beyond gardening and sprouted into a passion. He
plement his system went belly-up and he was forced to learn the
was ready to transition to a career in food—he just wasn’t sure
ropes himself—and there was a sizable learning curve. “Everything
which way to go. Upon returning stateside, he visited friends in
was done in huge iterations where it could come collapsing down
Milwaukee who had just established an aquaponic farm where
to the ground,” says Waite.
they raised fish and grew produce. Waite was completely fasci-
One of his biggest challenges was the actual design of the farm.
nated with the contained, soilless system where fish and plants
There were only a few small buildings on the property, and Waite
work together symbiotically and naturally to produce food via
was frustrated with the high cost of building a sufficient structure
water. “I had never heard of aquaponics,” says Waite. “But I
for the fish to live in. “Then late one night, I came up with the idea to
farmer,” says Todd Duplechan of Lenoir. “He’s willing to take risks and do things a lot of other farmers won’t, like grow unusual herbs that I request. He wants to give it a try.” Coined Agua Dulce (Sweet Water), Waite’s farm currently produces organic lettuce, leafy greens and specialty herbs, as well as native Texas Bluegill and Black Crappie. Because the farm uses water instead of soil, the pH levels are monitored closely. “It’s constant troubleshooting and adjusting,” says Waite. “We also need to feed the fish, usually twice per day. How well the fish are eating is also an excellent barometer of water quality. Happy fish equals healthy water.” Currently, Waite is focused on building relationships and ways to make the farm even more sustainable—something he’s earnest about. “I cringe a little when people call aquaponics a sustainable way of farming,” he says. “Because, in a lot of ways, it’s not. If Agua Dulce had solar panels and a well for our water source, it would be close to being fully sustainable.” But Waite believes this farming system has the potential to one day play an important role in the local food system. “I couldn’t dream of producing one percent of use shipping containers, and a friend suggested that I insulate them,”
food for Austin, capacity-wise, with my farm,” he says. “But what
he says. “These shipping containers could hold several tanks of fish,
if there were a bunch of aquaponic farms around the city, even
and by placing them close to the greenhouses, the water could easily
on rooftops?” And looking at the bigger picture, Waite anticipates
travel back and forth, nourishing both the fish and the plants.”
the concept could one day have a role in harnessing untapped re-
Finally, he had a functional system in place, and he began to
sources, such as utilizing the ocean to grow food or developing
build and develop relationships with local food producers, growers
innovative technology to grow food in outer space. All of these
and artisans, as well as espouse (to just about anyone who would
possibilities keep Waite inspired. “What the next big thing will be…
listen) the benefits of sustainability-friendly aquaponic farming.
that’s what gets me excited!”
Some of those listening were local chefs. “Jack is such a special
For more information, visit aguadulceaustin.com or call 512-658-5223.
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MAKING A MOCKERY BY L AU RA M C K I SSAC K • P H OTO G RA P H Y BY A L I SO N N A R RO
WATERMELON SHRUB Courtesy of Launderette (photo on previous page) Makes 1 serving 2 oz. watermelon shrub syrup ¾ oz. chili-basil syrup ½ oz. lime juice Pinch salt 1 oz. Topo Chico Lime wheel for garnish For the watermelon shrub syrup: 3 c. watermelon, cubed small 3 c. sugar 2 c. white balsamic vinegar 1 c. apple cider vinegar In a large bowl, combine the watermelon and sugar and stir well to coat. Cover the bowl and refrigerate overnight. The next day, mix together the vinegars in a small bowl and stir. Add the vinegars to the watermelon, stir and place back into the refrigerator. On the third day, fine strain the solids out and store the shrub syrup in the refrigerator until ready to use. For the chili-basil syrup: 4 c. water 4 c. sugar 3 jalapeños, chopped coarsely 1 serrano pepper, chopped coarsely 10–15 basil leaves Zest of 1 lemon Bring all ingredients to a slow boil. Allow to cool and fine strain (run through two strainers) into a container.
n Austin, a growing queue of talented mixologists is catering to patrons who want to enjoy the cutting-edge food, atmosphere and sophistication of our nightlife, but either can’t, or choose not
to, include alcohol in the mix. Enter the “mocktail.” One of the spike-less offerings that’s gained renewed popularity in recent years is the Prohibition-era drink, the shrub. Traditionally, a shrub is made from fruit vinegar and simple syrup topped off with sparkling water. Versions of it can be found around town at restaurants such as Launderette, Vinaigrette, The Hightower and Dai Due, where shrubs are seasonally inspired to include Texas-sourced ingredients, including lime, beets and hoja santa (an aromatic herb often used in Mexican cuisine). Part of the shrub’s charm is its versatility and fruity vinegar kick, but you don’t have to be a fan of vinegar to enjoy a great nonalcoholic mocktail. The trick is as much about sensation as it is taste. Kevin Liu, a writer for the website Serious Eats, says the key to a great mocktail is to consider some of the ways alcohol affects our senses, then replicate those elements to mimic the sensations. The first and most famous of these is the alcohol “burn.” If you’ve ever sipped strong liquor or done a shot, you’re familiar with the pleasant, flowering heat that’s created as the drink travels down the throat. To mimic this burn, Liu recommends adding ginger or hot chilies. Either can be boiled into a liquid concentrate or simple syrup, muddled into a shaker or juiced. Fresh ginger juice has a spicier, slightly more bitter kick than boiled ginger, which is mellower and a little sweet. Both add considerable flavor and warm-belly burn to a mocktail. Alcohol also lends an astringency and sometimes bitterness to a drink, which can be expressed via bitters (there are excellent bitters produced locally using local ingredients, such as the ¡Salud! line), a variety of vegetal tannins such as over-steeped black or green tea or boiled allspice berries or citrus rinds. And to rep-
To make the watermelon shrub, shake together all ingredients except the Topo Chico and double-strain into a Collins glass. Add ice and top with the Topo Chico. Lightly stir and garnish with a lime wheel.
licate the pleasantly woody and smoky qualities present in some types of alcohol like whiskey, Liu uses a faux “barrel-aged” simple syrup made from a kit. There are also flavored wooden rods like Time and Oak’s Whiskey Elements that are intended for flavoring whiskey, but can be dropped into any liquid and allowed to infuse the liquid with flavor. Liu’s “barrel-aged” cherry soda (recipe on
edibleaustin.com) is slightly astringent, slightly sweet and has
Courtesy of Laura McKissack Makes 1 serving
Whiskey Element rod was used in a jug of strong iced tea to create
just a hint of aged-whiskey flavor, but none of the alcohol. And a the refreshing “Annie Palmer” (recipe at right).
2 oz. infused black tea 3 oz. Fever-Tree bitter lemon soda Lemon wheel and fresh mint, for garnish For the infused black tea: Add one Whiskey Element rod (available online) to 1 gallon of brewed black tea and let the mixture infuse for 48 hours.
According to Jessica Sanders, co-owner of Drink.Well. and Backbeat, the goal with any nonalcoholic beverage is to preserve the flavor and texture of its boozy cousin. “All too often,” she says, “mocktails lack the body and complexity of their full-proof counterparts. Or worse, they’re laden with sugary juices or syrups. My approach is always to keep the end in mind—what kind of drink am I ultimately trying to emulate or recreate? If I’m trying to recreate something refreshing and light, I look for vibrant ingredients that mimic that style and
For the drink: To make the Annie Palmer, combine the tea with the soda, pour into an ice-filled rocks glass and garnish with the lemon wheel and mint.
would therefore steer clear of dense, heavy flavors.” If entertaining at home, impress your guests with some of these alternatives to the typical dinner party cocktail menu. Nothing says “deft host” like surprising a guest with selections or accommodations they weren’t expecting.
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STRAWBERRY BASIL SHRUB Courtesy of Robin Ozakiof The Hightower Makes 1 serving 1½ oz. strawberry basil shrub syrup Sparkling water, to taste For the strawberry basil shrub syrup: 1 pt. fresh strawberries 2–4 basil sprigs, to taste 4 c. sugar 1 qt. red wine vinegar Cover the strawberries and basil with the sugar. Refrigerate for 24 hours, then add the red wine vinegar. Let sit for another 24 hours, then stir to dissolve any remaining sugar and strain out the solids. Serve in a Collins glass over ice and top with sparkling water, to taste. (Strained solids can be reserved and made into jellies or sauces—they also have wonderful flavor.)
EAST INDIES FAUX-JITO Courtesy of Jessica Sanders of Backbeat Makes 1 serving 2 sprigs fresh Thai basil (or mint), plus more for garnish ¼ oz. Liber & Co. Fiery Ginger Syrup 2 oz. unsweetened coconut water 1 oz. Hondo Cane Company fresh Texas sugarcane juice ½ oz. fresh lime juice 1 oz. soda water, such as Topo Chico Muddle the Thai basil and ginger syrup in the bottom of a highball glass. Add coconut water, sugarcane juice and lime juice. Swizzle to incorporate. Fill another highball glass with crushed ice and add the mixture. Top with soda water, then garnish with a sprig of Thai basil.
THE PRE-JUNE 23RD* Courtesy of Justin Elliot of The Townsend Makes 1 serving ½ oz. grade B maple syrup ½ oz. raspberry syrup ¾ oz. lemon juice 1 oz. Earl Grey tea, brewed strong, then cooled Splash Salud! Aromatic Bitters Mint sprig For the raspberry syrup: Slowly simmer (as low as possible) equal parts, by weight, of fresh raspberries, granulated white sugar and water until the berries are very tender—about 15–20 minutes. Strain the mixture very, very gently and slowly through a fine mesh strainer into a lidded jar (avoid pushing or smashing the berries through the strainer). Store in the fridge until ready to use. For the drink: Combine everything with crushed ice in a Collins glass and swizzle. Top with aromatic bitters splash and a mint sprig. *June 23rd is when Justin’s pregnant wife will get to drink the hard stuff again.
BRÛLÉED PINEAPPLE Courtesy of Launderette Makes 1 serving 2 oz. juice from grilled pineapple ¾ oz. sage peppercorn syrup ½ oz. lemon juice 1 oz. ginger beer Mint sprigs, for garnish For the sage peppercorn syrup: 4 c. water 4 c. sugar 1½ T. pink peppercorns ¾ T. black peppercorns 2 sprigs sage Zest of 1 lemon
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To make the grilled pineapple juice, cut a whole pineapple lengthwise into eight pieces and grill until a medium char line develops. Remove the skin, juice the fruit and strain the solids. To make the sage peppercorn syrup, bring all the ingredients to a slow boil and stir until the sugar is dissolved. Remove from heat and allow to cool and fine strain into a container. To assemble one drink, place the syrup, pineapple and lemon juices and ice into a cocktail shaker, shake then pour into a double-rocks glass (about a 6- to 8-ounce glass). Fill with ice, top with ginger beer, lightly stir and garnish with mint sprig. Keep any unused juice and syrup in the fridge for the next round.
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PEACH AND MEXICAN MINT MARIGOLD SHRUB Courtesy of Justin Chamberlain of Dai Due Makes 1 serving 2 oz. peach and Mexican mint marigold shrub syrup 8 oz. soda water
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For the peach and Mexican mint marigold shrub syrup: 1 c. organic raw sugar 1 c. filtered water 2 ripe peaches, washed, pitted and diced 1 T. Mexican mint marigold leaves (reserve flowers for garnish) 1 c. organic apple cider vinegar Heat the sugar and water in a medium saucepan over low heat until the sugar dissolves. Add peaches and herbs and bring to a simmer. Heat the syrup until it changes to a dark peach color and the fruit looks tired. Add the apple cider vinegar and return to a simmer. Fine-strain and chill. Store in a mason jar in the refrigerator until ready to use. To make the shrub, combine the shrub syrup with the soda water in a tall glass (about 12 ounces) filled with ice. Garnish with Mexican mint marigold flowers.
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TEA BLENDS BY L AU RA M C K I SSAC K • P H OTO G RA P H Y BY J E N N A N O RT H CU T T
here are countless tea blends on grocery store shelves for tea lovers, so why make your own at home? One answer is expense—you can save a lot of money by buying favorite
ingredients in bulk or growing them in your garden. The most compelling reason to make your own tea blends, though, is simply the ability to be adventurous and concoct flavors that aren’t available at the store. Once you’ve learned how to make and brew your own blends, the possibilities are endless. Keep in mind that the various tea bases have their own recommended water temperatures and brew times. Green tea, for example, is best brewed for no longer than three minutes at around 170 to 190 degrees, while black tea can be brewed a little longer and at a higher temperature range of 190 to 209 degrees, for three to five minutes. These are just basic guidelines, though. The important thing is to discover what your individual palate prefers. Just remember, if you want a stronger tea, simply add more leaves as opposed to extending the brew time, which releases more tannins and can make the tea bitter. Because the term “herbal tea” is more of a blanket term that includes flowers, fruit, woody stems, roots and seeds, there is no one perfect brewing temperature. Consensus seems to be to steep herbal teas for about five minutes at just below the boiling temperature, or 209 degrees, the same as black tea. Yet, more delicate herbs such as mint, or flowers such as chamomile, taste better when steeped at a lower temperature like that used for green tea. And other ingredients such as ginger or turmeric root can be boiled for several minutes. It can be confusing, but when considering brewing temperatures and times, consider the plants’ physical properties. If they seem delicate, start at the green tea temperature: 170 to 190 degrees, and brew for five minutes. If the flavor isn’t there, slowly increase the temperature but keep the brewing time the same. For woody stems, roots and barks, consider bringing out their essence with a full rolling boil, then simmer-
For a sweeter tea, try steeping local fresh or dried stevia leaves.
ing for five to 10 minutes—they can take the extra aggressiveness.
The difference between using fresh and dried herbs in a tea
Central Texas offers many local flavors that lend themselves to a
is usually just the amount required. Typically, about two to three
delicious cup of tea, and you can further enjoy the unique terroir of
times as much fresh plant material than dried is the recommen-
each blend knowing it came from your own backyard—either liter-
dation. And fresh ingredients can often benefit from a quick mud-
ally or figuratively speaking. The peel of Texas-grown Satsuma or-
dling in the pot or cup.
anges, the leaves and flowers of lemon balm, lavender, blueberry and
These recipes each make one, two-cup pot. They’re great for
even foraged ingredients, such as edible sumac, mint and yarrow,
the sniffles, or just as a healthful nightcap. Mullein is a most-
all make excellent teas. For a uniquely herbaceous flavor, consider
ly tasteless herb with great anti-inflammatory properties—the
herbs usually reserved for culinary use, such as parsley, sage or basil.
recipe calls for a lot because it’s rather fluffy. EDIBLEAUSTIN.COM
SPICY ROSEMARY TEA
Makes 2 cups 1 2-inch piece raw ginger, peeled and sliced 2 6-inch sprigs of rosemary, or 1–2 T. dried 2–3 slivers of Satsuma or other fresh orange peel, or 2 t. dried Lemon and honey, to taste
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Place the ginger and orange peels in a teapot and cover with 2 cups of fresh water. Cover and bring to a boil. Reduce the heat and simmer for 5 minutes. Remove from the heat and add the rosemary. Cover to steep for 5 minutes. Strain over cup and add lemon and honey, to taste.
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CHAMOMILE AND GRAPEFRUIT PEEL TISANE Courtesy of Justin Chamberlain, beverage manager at Dai Due Makes 1 cup 4 T. freshly picked chamomile flowers 1 large peel of grapefruit, about 1-by-3-inches 8 oz. water Honey or sugar, optional
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Heat water to about 200°. Add flowers and peel to a French press and pour in the hot water. Cover and steep for 5 minutes. Serve in a tempered mug and add honey or sugar, if desired, to taste.
TEXAS FLOWER BLEND TEA Courtesy of Stefanie Lane Makes 1 cup 6–8 oz. filtered water 1 bloom purple coneflower 1 bloom passionflower 10 blooms borage 1 sprig spearmint Heat water to about 200°. Place clean flowers in a press or large mug and pour hot water over. Cover, steep 5 minutes and strain. The borage has a light, cucumber flavor while the passionflower has a unique flavor that mimics how it smells.
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kava = chill kava + lemonade = chiller GET BETTER TEA Makes 2 cups 2 T. dried mullein leaf, or 4 T. fresh 1 t. of your favorite tea base, such as green or rooibos ½ t. dried stevia leaf, or 1 t. fresh Lemon, to taste In a teapot, heat 2 cups of water according to your tea base: 170 to 190 degrees for green tea, 190 to 209 degrees for black, etc. Place mullein, tea base and stevia in a tea ball, add to the teapot and steep for 3 to 5 minutes according to which tea you’re using. Remove tea ball, pour into cup and add lemon, to taste.
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TEXAS FLOWER SUN TEA Courtesy of Stefanie Lane Makes 1 cup 1 gallon filtered water 3 or 4 handfuls or 60–80 borage blooms 5–6 large (4-inch) passionflower blooms
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In a large pitcher or jar, pour cold or room temperature water over blooms and set out in the sun for an hour or more. Strain and serve over ice. The blend has a light, refreshing cucumber/melon taste.
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DIY HOME FACIAL Step One: Cleanse
FACING FACTS BY K AT H Y W H I T E P H OTO G R A P H Y BY J E N N A N O RT H C U T T
For all skin types: 1–1½ t. coconut oil or olive oil, or a premixed combination of oils that includes 10–30% castor oil Apply the oil in an upward, circular motion—massaging it into the skin. Leave on for five minutes then place a very warm, moist face cloth over the face for 30 to 45 seconds to lightly steam the face. Gently wipe off the oil with the face cloth.
Step Two: Exfoliate For normal to oily skin: 2 t. chickpea flour ½ t. turmeric 1 t. yogurt, goat milk or honey
or a healthy and youthful appearance, there is no substitute for beautiful skin. A flawless complexion, all by itself, can make you look many years younger than
you actually are. Achieving healthy, glowing skin actually begins on the inside, when you drink a steady supply of pure water, which hydrates and plumps the skin—filling in pores and wrinkles. Water also
For dry, mature or sensitive skin: 1 T. oat flour 1 t. plain yogurt, goat milk or honey With light pressure and using a circular, upward motion, apply exfoliate then rinse with warm water.
balances the oil sitting on the surface of the skin to help prevent acne breakouts, flushes toxins from the body and delivers nutrients to your cells. Eating fresh vegetables and fruit is another way to increase water consumption; many are comprised of more than 75 percent water. Also, fruits and veggies that are high in vitamins A and C help increase production of collagen, a protein that aids in keeping skin firm and elastic. Of course, cleansing and moisturizing the face are the basics to daily care, but sometimes they’re just not enough. Indoor heat in the winter can be incredibly drying to the skin—resulting in overall dryness or dry, flaky patches. And in warmer weather, skin may be damaged by overexposure to the sun, chlorine in swimming pools and even skin care products that contain harsh
Step Three: Steam (Skip this step if your skin is extremely sensitive or prone to broken capillaries.) Bring 3 quarts of water to a boil then remove from heat. Add ½ cup of dried herbs (any combination of chamomile, rose petals, lavender buds, peppermint leaf, rosemary or fresh citrus peels such as orange or lemon). Cover the pot and steep for 5 to 10 minutes. Remove the cover and place your face about 12 inches above the pot—drape a towel over your head to create a tent, and let the steam bathe your face for a few seconds. Lower the towel and raise your head to breathe some fresh air, then repeat for a total of 5 to 10 minutes.
synthetic ingredients (synthetic fragrance being the most frequent offender). But using facials and masks made from pure, natural ingredients is an excellent way to counteract the damage done to the skin and to revitalize complexions. Facials are cleansing beauty treatments that typically involve several steps, and they’re often performed by professional aestheticians in a spa or salon. Applying a face mask, however, is usually one of the steps in a facial. Both facials and face masks have specific functions, such as acne reduction, soothing and balancing, moisturizing, pore reduction or lifting and toning. A typical salon facial usually includes a mild cleanser, exfoliation,
Step Four: Tone For dry, mature and sensitive skin: Rose water For normal to oily skin: reen tea or chamomile tea, cooled to room temperature (reG frigerate for up to 4 days). Or use a mixture of 1 T. of good quality apple cider vinegar to 6 T. distilled water.
steaming, a toner, a face mask and a moisturizer. A complete facial can take around 30 to 45 minutes while a face mask can be done in 10 to 20 minutes. 48
Spray on the toner with eyes closed, or use a cotton ball to apply over the face (avoid the eye area). Allow to air dry.
Step Five: Face Mask These masks can be used as part of the complete facial beauty treatment or as a stand-alone treatment.
DEEP MOISTURIZING FACE MASK 2 T. plain Greek yogurt 1 egg yolk 1 t. extra-virgin olive oil In a small bowl, combine all ingredients with a whisk and mix thoroughly. Apply to the face (avoiding the eye area) with a cotton ball or cosmetic square. Leave on the face for 15 to 20 minutes, then rinse with warm water and splash with cool water. Pat dry. Discard any leftover mask mixture and use only when made fresh. Mask may be used once per week and is recommended for dry, sensitive and mature skin. Also recommended for acne breakouts and sunburned skin.
REJUVENATING AND BRIGHTENING FACE MASK ¼ fresh, ripe papaya, peeled 2 t. raw honey ½ t. fresh lemon juice Puree the papaya in a blender or mash with a fork. Add the honey and lemon juice and mix well. Apply the paste to the face (avoid the eye area). Leave on for 15 to 20 minutes, then remove by rinsing with tepid water. Finish with a splash of cool water and a pat dry. Discard any leftover mask mixture and use only when made fresh. Mask may be used as often as twice a week and is recommended for all skin types.
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REFINING AND TIGHTENING FACE MASK 1 small ripe banana 1 egg white 1 t. apple cider vinegar or fresh lemon juice Put all ingredients in a blender and process until smooth. Apply to the face (avoiding the eye area) with a cotton ball or cosmetic square. Leave on for 10 to 15 minutes, then rinse off with warm water and splash with cool water. Pat dry. Discard any leftover mask mixture and use only when made fresh. May be used once per week and is recommended for oily skin.
Step Six: Moisturize Use a light, daytime moisturizer according to your skin type. Pure argan oil, watermelon seed oil or jojoba oil make excellent all-natural face moisturizers without any added scent. Try coconut oil or extra-virgin olive oil if your skin is very dry. Use one or two drops to spread over the entire face—concentrating on the driest areas. EDIBLEAUSTIN.COM
IN A PICKLE BY KATE PAYNE • PHOTOGRAPHY BY JO ANN SANTANGELO
he world of fruit pickles opened up before me during a
microorganisms to thrive. Spices and aromatics are infused into
particularly lush summer of peaches while I was living in
the pickled matter by osmosis, which can be sped up with heat.
New York. I rolled home from the farmers market, with 14
Fruit is perhaps not commonly thought of as solid pickle materi-
pounds of peaches, to my basement apartment in Brooklyn—my
al, but tracing back through southern favorites we find watermel-
getaway vehicle being a bike with a storage rack, a tangle of
on rind pickles (made from the scraps of a melon) and gingery,
assorted bungees and a 10-pound Chihuahua-Jack Russell mix
spiced pickled peaches, or hopping the ocean, we find chutneys
accomplice perched like a cherry on top of the mess. (We literally
and tangy fruit spreads spanning many ethnic traditions.
rolled without a car in those days.)
Pickling fruit is an excellent alternative to turning it into jam
After the spectacle of getting my weekend peach extravagan-
for those who are not big fans of sweet preserves. Fruit pickles are
za home, there was only so much jam and sauce I could stand to
more complex, a more grown-up incarnation. My all-time favorite
make in my hot little kitchen. I always joke that it’s a wonder I ever
use for pickled fruit is using the brine for shrub cocktails and
canned again after that first foray into sealing jars via water-bath
dropping in the pickled fruit as a garnish.
canning. It turns out that I prefer to be a small-batch canner, not a
These canning recipes work well using a water-bath for lon-
put-up-the-entire-harvest kind of canner. One of the projects that
ger-term storage, but I prefer to just pickle small batches and
my ripe-and-ready peaches endured and excelled at was a single jar
store them in the refrigerator, where they stay firmer. I encour-
of refrigerator pickles. In subsequent years, with way fewer peach-
age lots of experimentation, as fruit will evolve throughout the
es, I’ve reserved more for this particular delicacy, canned them,
course of the season. Early-season fruits tend to be a bit more
conservatively gifted them and proceeded to hoard the remainder.
tart, but the later they hang on, the sweeter they become. Exper-
Pickling is the process of either pouring an acidic solution
imenting with non-sugar sweeteners is also welcome, although
over fruits and vegetables or using salt or a saltwater brine to en-
they can produce darker brines and generally deeper, more mo-
courage the growth of lactic acid-producing bacteria; both meth-
lasses-like flavors. When using a sugar-alternative, I will some-
ods promote an environment too acidic for spoiler bacteria and
times add a bit of organic citrus zest to brighten things up.
Serve pickled fruit as an appetizer on a cheese tray with crackers, tossed into salads or during the main course with meats such as pork chops or roasted chicken. Pour some of the brine into salad dressings or marinades (after the shrub cocktails are made, of course!). Don’t let the fun stop before dessert; spoon fruit pickles over ice cream for a tangy twist on the sweet portion of the evening. True pickle lovers will even enjoy these mixed in with their morning yogurt.
PICKLED BLUEBERRIES Yields 8 ounces 1 c. blueberries, washed ½ c. organic distilled white vinegar ¼ c. sugar 3 T. water ¼ lemon, sliced thinly 1 cinnamon stick, broken into pieces
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Special equipment: 1 8-oz. jar Wash the jar with warm, soapy water and do not dry. Pack the blueberries into the jar and set aside while you create the brine. In a small, nonreactive saucepan, bring the remaining ingredients to a simmer for 10 minutes. Remove the brine from the heat and pour over the berries through a fine-mesh strainer. Cap loosely and allow the jar to cool on the countertop for an hour before placing the jar in the refrigerator. Begin eating blueberry pickles after 1 week, and consume within 6 months for best flavor. Use the leftover brine for shrub cocktails or sodas—using 1 tablespoon for every 6 ounces of club soda.
PICKLED PEACHES Yields approximately 1 quart 1 c. organic distilled white vinegar ¾ c. water 1 c. sugar ½ cinnamon stick, crushed 4 allspice berries 3 cloves 2 lbs. peaches Special equipment: 1 qt. jar Combine all the ingredients except for the peaches and bring to boil in a large nonreactive saucepan. Reduce the heat and let mixture simmer for 10 minutes. Remove from the heat and set aside. Peel the peaches by bringing a medium saucepan of water to a boil. Mark an “x” with the tip of a paring knife across the bottom of each peach—cutting only deep enough to slice the skin. Drop the peaches into the boiling water and let them sit for about 30 seconds to 1 minute. Remove the peaches—placing them into an ice bath to stop the cooking. Return the brine mixture to the stove over low heat. Peel and halve the peaches (removing the pits) and place the peaches into the saucepan to simmer for 5 to 10 minutes (shorter for riper peaches, longer if they are less ripe). Ladle simmered peaches and brine into a 1-quart mason jar. Follow cooling and storage recommendation for Pickled Blueberries.
Find Kate’s Pickled Tangerines recipe on edibleaustin.com
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OKRA: OUR HUMBLE HERO BY SA RA H J. N I E LS E N
hen I moved out of the city
of David variety—which when sliced
and into my little house
crosswise, reveals a six-sided star in-
in the farthest reaches of
side—grows to a towering 7 feet and has purple coloration on its leaves.
Travis County farm country, I was completely prepared for setting in my
It’s possible that okra might be
garden, posthaste. The Memorial Day
the most sustainable food we can
flood postponed the implementation
grow in our gardens in Central Texas,
of any grand designs, but eventually,
too. A native of West Africa, it’s both
it happened: 10 beds, each 4 feet wide
nutritionally rich and quite happy as
and 25 feet long, gently lifted and aer-
a low-maintenance, dry-land crop—
ated with my broad-fork and imbued
whatever falls from the sky is usually
with rich organic cotton burr and
enough. It also thrives as a rotation
dairy cattle compost. Obviously de-
crop because it digs deep taproots
termined, yet still a greenhorn in my
to feed itself—reaching nutrients far
enthusiasm, I seeded one entire bed
beneath shallow, hungry crops such
with okra seed. When I proudly told
as corn, spring wheat and some types
my new neighbors—who are both
of legumes. Because of this, I intend
seasoned farmers and gardeners—
to follow my okra patch with peppers
they raised polite eyebrows and held
and tomatoes, which are notoriously
their tongues. I soon learned why. Not only did I harvest enough okra to stock the freezers of all my
hungry. Tomatoes and peppers also
have deep root systems, so by leaving the roots of my okra plants in-ground
friends and neighbors and then some, but I harvested enough to
after harvest season ends, new pathways become available for early
cook, pickle, freeze and can my own, to excess. I still have pounds
tomatoes to dig deep and feed well. I also use okra leaves as mulch
and pounds of it, prepped and bagged in the bottom of the chest
over the winter. And finally, okra plants also act as a trap crop for
freezer. Okra is an extremely generous plant in its fruiting—a few
pests and antagonists and are naturally pest-resistant, as well.
plants are plenty for most families. And its flowers are sure to de-
Okra is a blessing to both the garden patch and the plate, but
light—they’re like hibiscus flowers, from the same mallow family,
many confess to avoiding the fruit because of its dreaded slime (the
and grace the garden with bright pops of white, yellow and shades
mucilage surrounding the seeds). Though oft-maligned, that slime
of pink. The trouble is that each beautiful flower makes an okra pod,
is really something magical: It serves as a natural thickener in soups
and I had thousands of them.
and stews, and it’s a way to make hungry stomachs feel fuller when
A wonderful result of okra’s famed productivity is the wide vari-
the rest of the meal is thin in substance. Even though I’m a fan of
ety of heirloom seed available. There are okra varieties in different
the slime, the secret to avoiding it is in the preparation of the okra.
colors, shapes and sizes—short and fat, long and thin, red or purple
Parboiling the pods and then immersing them in an ice bath drasti-
or practically any shade of green, and with spines or without—and
cally reduces the slime factor by breaking down cell walls. Cutting
heirloom varieties of okra have long been planted in this area. For
the okra into rings and freezing it in serving-size bags also reduces
example, the Hill Country Red variety has pink-red-tinged fruit (the
the slime, as does cooking it in liquid for 20 minutes or longer, as in
Seed Savers Exchange suggests it’s an excellent pickling variety, so
a gumbo or stew. And pickling is another remedy.
I intend to try it this coming summer); the Red Burgundy type produces a long, thin pod with deep burgundy coloration; and the Star 52
However it’s prepared, this often-misunderstood, yet easy-growing and gloriously versatile garden friend deserves a second look.
SIMPLE OKRA STEW Serves 4 3 T. olive oil 1 16-oz. bag frozen okra rounds or 8 small pods cut into rounds 12 pearl onions 1 medium head of garlic, peeled, crushed and chopped
½ t. dried oregano Salt, to taste Fresh black pepper, to taste 1 14.5-oz. can whole tomatoes diced, juice reserved 1–2 T. lemon juice
Heat the oil over high heat and pan-fry the okra for 1 to 2 minutes. Remove to a bowl. Add the onions to the pan and cook until softened. Lower the heat and return the okra to the pan. Add the garlic, oregano, salt and pepper and stir until the garlic turns golden. Add the tomatoes, the reserved juice and the lemon juice. Cook until the okra has softened and the pan sauce has thickened slightly. Adjust the salt, if necessary. This stew can be cooled in the fridge and served cold as a side with pita or another unleavened bread such as naan, or it can be served hot. It can also be served with couscous, white rice or a variety of meats (lamb or kebabs).
SARAH’S OKRA PICKLES Makes about 6 pint jars 12 c. baby okra (no bigger than 4 inches long), woody stem gently removed (avoid cutting into okra cap) 2 doz. pearl onions (substitute 3 medium onions of your choice, sliced), peeled 6 hot peppers (I use hot Hungarian wax or yellow banana peppers for less heat), sliced lengthwise ½ c. salt (preferably canning salt, but not necessary) 5 c. white vinegar (there might be extra liquid) ¼ c. granulated sugar 2 T. ground turmeric 2 T. mustard seeds 1 t. celery seeds 3 heads of garlic, peeled, germ removed 6 (or more) fresh dill fronds Combine the okra, onions, peppers and salt and let stand until they begin to release liquid. Meanwhile, clean and sterilize the jars and lids. Rinse the okra, onions and peppers. In a large stainless saucepan (or an enameled iron pan) combine the vinegar, sugar and dried spices. Bring to a boil and dissolve the sugar. Taste the liquid and adjust, if necessary (if you want it sweeter, as is traditional, add more sugar—up to 2 cups total.) Stir in the okra, onions, peppers and garlic and return to a boil. Cook for about 5 minutes, then remove from the heat. Using a slotted spoon, pack the vegetables into the jars—arranging the pepper slices nicely around the outside for presentation—and add one dill frond (or more) to each jar. Add the liquid to fill—leaving ½- to 1-inch headspace—and poke around in each jar to release any air bubbles. Adjust the liquid if necessary. Wipe the rims of the jars and apply the lids and bands. (Please consult the USDA’s Complete Guide to Home Canning at nchfp.uga for information on applying lids—it’s a crucial step in preventing botulism.) Place the jars in the canner and add water, making sure there is at least 1 inch of water on top of jars. Cover, bring to a boil and process for 10 minutes. Take the lid off the canner and wait a few minutes, then remove the jars to a cool place. (I put a towel on the countertop and place the jars on top, leaving them to cool untouched for 24 hours.) I recommend leaving these pickles alone to get good and happy for a couple of weeks before devouring an entire jar by yourself.
A New Infusion for an Old Friend
501 Bastrop Hwy, Austin 512-385-3452 Monday-Saturday 8am to 6pm
Gifts • Housewares • Garden • Hardware • Feed EDIBLEAUSTIN.COM
LA CASITA DE BUEN SABOR
GAZPACHO BORRACHO BY LU C I N DA H U TSO N
This snookered soup
season for eating
lends itself perfectly to fi-
esta menus and presenta-
suppers, Sunday brunches
tions. Show off its vibrant
and fiestas al fresco. On
colors by serving it from
weekends, many Tex-Mex
chilled, clear glass bowls
families celebrate tardea-
or long-stemmed jumbo
margarita glasses rimmed
backyard gatherings. Rev-
with fresh lime juice and
elers mingle around pot-
luck dishes (and some-
bowls individually or set
sizzle on the grill and
nearby with small bowls
children chase each other
of avocado, mango, pine-
or play lotería with their
apple and jicama cubes
tías y abuelitas. Some-
sprinkled with fresh lime
disappear from full ice chests. My tardeadas get-togethers take
ened coconut flakes, lime wedges, chopped green onions, cilantro
place around my outdoor cantina with its welcoming sign, “LA
LUCINDA CANTINA…TEQUILA-MUSIC-DANCING,” and I’ve created a fun “adult” recipe just for such occasions!
Serve gazpacho borracho as a first course, or as a meal garnished with fresh-from-the-grill unpeeled shrimp seasoned with a
Gazpacho, Spain’s beloved chilled and sassy soup, always
piquant red ancho chile, garlic, comino and coriander seed spice-
makes enticing party fare. Its rich and flavorful tomato base—
rub. Spear the shrimp, chunks of pineapple and red bell peppers
emulsified with tangy vinegar and olive oil—has freshly chopped
and cucumber slices on bamboo skewers and place horizontally
tomatoes, crunchy cucumbers, peppers and onions in every tasty
across the serving bowl. Or greet guests with a tray of shot glass-
spoonful. I invite some Mexican bravado to this Andalusian fa-
es filled with ice-cold pureed gazpacho borracho and accompa-
vorite by adding a secret ingredient: tequila! In honor of the spirit
nying shots of tequila, if you wish. This gazpacho even makes a
of spring and the upcoming golden days of summer, I’ve created
splendid springtime or summer dessert, served similar to fruit
a new gazpacho recipe using fresh pineapple and tropical flavors
compote. Garnish with toasted unsweetened coconut and crispy
instead of traditional tomatoes. I call this recipe “gazpacho borra-
cinnamon tostadas (make them by frying flour tortilla wedges in
cho” since I fortify it with tequila, too.
hot oil until golden crisp, then drain on a brown paper grocery
Silver tequila (also known as blanco or “white”) has a fresh-
bag and sprinkle with cinnamon sugar).
from-the-still, sweet agave taste with peppery, herbaceous and
To perk up the party, have a chilled bottle of silver tequila in
citrus nuances—perfect for enhancing the zesty flavors in this
an ice bucket on hand for celebratory shots (or to add more to the
recipe. Before chilling the soup, generously spike it. (For those
soup!). Use varied shot glasses, small snifters or cordial glasses
not partaking in tequila, simply add pineapple juice, coconut wa-
to mix-and-match for the occasion. Remember, sip and savor the
ter and/or orange juice in its place.)
tequila—don’t shoot it in one big gulp!
LUCINDA’S GAZPACHO BORRACHO Makes about 10 cups I love the texture of this gazpacho when ingredients are diced by hand. If you prefer a smoother soup, or to sip it in a shot glass, simply puree the ingredients in a blender or food processor—reserving some of the diced pineapple, golden pepper, cucumber and red onion to add for texture/garnish. 1 large pineapple, peeled, cored and diced (about 4 cups) 1 mango, diced 1 golden bell pepper, seeded, diced 1 English cucumber, diced ½ small red onion, diced 2 t. minced, fresh ginger 2 or more serranos or jalapeños, minced ¼ c. chopped combination of fresh cilantro and fresh mint Salt, to taste Crushed dried red cayenne, to taste (optional) 2 c. (approximately) pineapple juice, coconut water or orange juice (or any combination) 1 c. chilled 100% agave silver tequila 3 T. fresh lime juice Place the diced fruits and vegetables in a large glass bowl. Mix in the ginger, jalapeños or serranos, cilantro/mint and season with salt and cayenne. Add the juice, tequila and lime juice and chill at least 4 hours or overnight. (The flavor of the tequila will mellow.) Because fruit flavor varies, taste to adjust the balance of sweet and acidic—add more tequila, fruit juice and/or lime juice, as needed. Serve ice-cold in chilled bowls or pureed in shot glasses. Hints and Tips: • Sweeten lightly with brown sugar or agave syrup, if needed. • Add diced jicama. • Dice extra cucumber, red onion, golden pepper, jalapeños, serranos, cilantro and mint for garnish. • When serving in a bowl, whisk in a few tablespoons of avocado oil right before presenting, or drizzle some oil on top before garnishing.
Local • Fresh • Innovative • Flavorful Enjoy our Bloody Mary Bar every weekend for brunch. Cooking from scratch lunch, dinner & brunch.
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CENTRAL TEXAS FOOD BANK
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ast year, Capital Area Food Bank distributed 34 million
pounds of food, but despite our best efforts, we still couldn’t keep up with the growing need. Because we’re committed to feeding everyone facing hunger, we’ll open our new food bank this June. Located in southeast Austin, the new warehouse has more than double the square footage of our current facility and five times the refrigeration and freezer capacity, allowing us to distribute more fresh fruit and produce. And along with the new space, we’re thrilled to announce our new name: Central Texas Food Bank. We believe this name better reflects our commitment to everyone in the 21 Central Texas counties that make up our service territory. These changes couldn’t have come at a better time. Every summer, families struggle to choose between their electric bill and groceries, or between the expense of summer childcare and a family meal. These families are much like Taylor’s, who moved to Elgin when the cost of living in Austin was no longer manageable. Taylor and her husband Mark were able to get a home big enough for their family of four by leaving the city. “It’s so expensive in Austin,” she says. “They have a lot of low-income properties, but they’re full or their waitlist is really long.” Taylor and Mark still have to cut corners to help make ends meet—such as sharing a car to commute to Austin for work or sometimes skipping meals so their children have enough to eat. Also, in the summer their utility costs soar and a free school lunch is not available. At this critical time, Taylor and Mark rely 5011 BURNET RD.
on our children’s programs to provide a balanced meal for their growing youngsters. As we expand, we’re working hard to serve every corner of Central Texas so that all parents in need can keep
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their children happy and healthy year-round. To make our mission possible, we need your help. We’re raising funds to provide one million meals this summer to help families like Taylor’s all over Central Texas. We hope you’ll help us reach our goal with your generous donations. And feel free to stop by our new facility to see how we’re coming together as a community to fight hunger.
BACK OF THE HOUSE
HOPS & GRAIN BY MELANIE GRIZZEL
he process of brewing beer begins early at Hops & Grain
on its way to the fermentors, where it meets yeast for the first
craft brewery. Even before the sun rises, brewer Danny Clay
time. The yeast goes to work on the sugars—converting them into
has already measured out the grain for his long-standing
alcohol and carbon dioxide. Each day, in various stages of the
recipe, then milled and mixed it. The raw grain is then transferred
process, samples are taken from the tanks and tested by Bob
into the mash tun where it’s added to hot water and steeped like
Langner, the operations manager who doubles as a lab technician.
tea, causing the starches to break down into simple sugars. The
Langner tests the samples for a number of things, including
resulting sweet, sticky liquid known as “wort” is then transferred
contaminants and inconsistent flavors, but primarily he needs to
to a boiling kettle where the temperature is brought up to 212
know how the yeast is reacting and at what pace. When it’s time,
degrees. At this point, the first round of hops is added to the mix
the beer is moved into the bright tanks, carbon dioxide is added
to imbue flavor, bitterness and aroma. The hot wort is then cooled
and the delicious process is complete. EDIBLEAUSTIN.COM
Previous page: Clay taking a look at the fresh wort before it’s moved into the boiling kettle. Opposite page: Spent grains and malt coming out of the mash tun. Hops & Grain uses some of the spent grain to make tasty dog treats (available in their tasting room). The balance is sold to local farmers for animal feed. Langner testing beer samples in the lab. Cans of Hops & Grain’s popular beer “The One They Call Zoe” coming off the canning line. Teams of three can 550 cases per day, three to four days a week. Kegs being cleaned and sterilized before being refilled and sent back out again. This page: Hops & Grain’s commitment to quality and consistency includes a weekly meeting—a sensory development program—where employees are asked to sample, smell and rate different beers and their components to help refine their palates. This particular week, the staff got to experience “esters”—a mixture of compounds produced during fermentation. All beers have esters but in varying flavors and amounts.
edible MARKETPLACE Boggy Creek Farm Free-range venison, antelope, and wild boar meat Diamond H Ranch Quail Dorper Lamb
Market Days: Wednesday through Saturday 8 AM to 1 PM www.boggycreekfarm.com
Order Online www.brokenarrowranch.com
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STORY AND NUTRIFACTS AT: DOSLUNASCHEESE.COM
THE DIRECTORY ARTISANAL FOODS Antonelli’s Cheese Shop We love cut-to-order artisanal cheese and all that goes with it. Order a picnic platter, take a class or host a private guided event. Free tastings daily. 512-531-9610 4220 Duval St. antonellischeese.com
Edis Chocolates Handmade chocolate truffles and fine desserts, free of preservatives, additives and made with fair trade chocolate. Excellent gluten-free options. 512-795-9285 3808 Spicewood Springs Rd., Ste. 102 edischocolates.com
Delysia Chocolatier Handcrafted in Austin. Our products are handmade using fine quality, sustainable chocolate and only the freshest ingredients. 512-413-4701 2000 Windy Terrace, Suite 2C delysia.com
Lick Honest Ice Creams Artisan ice creams celebrating the finest ingredients Texas has to offer! Handmade in small batches in our Austin kitchen. Natural, local and seasonal. 512-363-5622 1100 S. Lamar Blvd., Ste. 35 512-609-8029 6555 Burnet Rd. ilikelick.com
BAKERIES Blue Note Bakery
Lone Star Meats is a family-owned wholesale meat company, whose mission is to source and deliver the finest cuts of natural beef, pork and lamb to tables across Texas. 512-646-6220 1403 E. 6th St. lonestarfood.com
Sweet Ritual Artisanal microcreamery featuring 17 flavors of alternative ice cream - made with cashew, almond and coconut bases. Gluten-free options. Dairy and egg free. 512-666-8346 4500 Duval St. sweetritual.com
Wholy Bagel Wholy Bagel prepares scratch-made New York style bagels daily. 512-899-0200 4404 W. William Cannon Dr. wholybagelatx.com
Texas Hills Vineyard
Experience chef-inspired dining at our intimate winery with breathtaking Hill Country views at Compass Rose Cellars in Hye, TX. Worth the journey. 830-868-7799; 1197 Hye-Albert Rd., Hye compassrosecellars.com
Winemaking, wine sales, tasting room, patio for picnics, gifts, award-winning wines, fun-loving staff and a beautiful place to visit. 830-868-2321 878 RR 2766, Johnson City texashillsvineyard.com
Blue Note Bakery is Austin’s premier custom cake shop, meticulously creating one-of-a-kind desserts for your special occasions. 512-797-7367 4201 S. Congress Ave., Ste. 101 bluenotebakery.com
Since 1997 Live Oak Brewing Co. has brewed authentic Central European style beers for people who enjoy the flavor of beer. 512-580-4265 1615 Crozier Ln., Del Valle liveoakbrewing.com
Tiny Pies are just like grandma made only smaller. Both savory & sweet. We cater, offer corporate gifting ideas, deliver locally & ship nationally. 512-916-0184 5035 Burnet Rd. tinypies.com
BEVERAGES Barons Creek Vineyards Visit our new winery for excellent wines, overnight accommodations, private tastings, gift shop, hill country tower views and onsite events. 830-330-4052 5963 Hwy. 290 E., Fredericksburg baronscreekvineyards.com
Becker Vineyards Winery, vineyards, and tasting room with wines for tasting and for sale. Lavender fields, lavender products and annual Lavender Fest. 830-644-2681 464 Becker Farms Rd., Stonewall beckervineyards.com
Bending Branch Winery Lone Star Meats
Compass Rose Cellars
Bending Branch Winery is a premier Hill Country winery with award-winning wines, including our signature Texas Tannat. Visit us Thurs-Sun. 830-995-2948 142 Lindner Branch Trl., Comfort 830-995-3394 704 High St., Comfort bendingbranchwinery.com
Bloody Revolution Bloody Revolution Gourmet Mixes From Austin, TX comes a nothing-else-needed Bloody Mary Mix that’s as great for cocktails as it is for cooking. Start a REVOLUTION! bloodyrevolution.com
Cibolo Creek Brewing Co. A place to kick back and meet your neighbors in a family friendly atmosphere, while enjoying house brewed beer and eating fresh pub food. 254-979-1988 488 S. Main St., Boerne cibolocreekbrewing.com
Boutique producer of 100% Texas wines in Johnson City, Texas. 512-987-0660 3209 Hwy. 290 W., Johnson City lewiswines.com
Live Oak Brewing Co.
Lost Draw Cellars Lost Draw Cellars produces stellar Texas wines from our vineyards in the Texas High Plains, sourcing grapes for some of the best wineries in the state. 830-992-3251 113 E. Park St., Fredericksburg lostdrawcellars.com
Paula’s Texas Spirits Paula’s Texas Orange Liqueur & Paula’s Texas Lemon Liqueur—all natural and handmade in Austin since 2006. Available throughout Texas. paulastexasspirits.com
Spec’s Wine Spirits and Finer Foods Family-owned since 1962, Spec’s offers expert service and Texas’ largest selection of wines, spirits and beers along with gourmet foods and more! 512-366-8260 4970 W. US Hwy. 290 512-342-6893 10515 N. MoPac Hwy. 512-280-7400 9900 S. I-35 512-263-9981 13015 Shops Pkwy., Bee Cave 512-366-8300 5775 Airport Blvd. specsonline.com
Texas Keeper Ciders Small-batch cider made in south Austin from 100% apples. Available in stores, bars, and restaurants throughout Austin, Houston, and DFW areas. 512-910-3409 12521 Twin Creeks Rd. texaskeeper.com
Tito’s Handmade Vodka Tito’s Handmade Vodka is handcrafted from 100% corn and distilled six times by Tito Beveridge in Austin, TX at America’s original microdistillery. Gluten-free! 512-389-9011 titosvodka.com
Twin Liquors Family owned and Authentically Austin™ since 1937, Twin Liquors helps customers match wine and spirits to every occasion. 75 Central Texas locations. 1-855-350-TWIN (8946) 512-451-7400 1000 E. 41st St. #810 512-402-0060 3525 Market St., Bee Cave 512-872-4220 210 University Blvd, Ste. 120, Round Rock twinliquors.com
BOOKSELLERS BookPeople Texas’ leading independent bookstore since 1970. Located in the heart of downtown, BookPeople has been voted best bookstore in Austin for over 15 years! 512-472-5050 603 N. Lamar Blvd. bookpeople.com
CATERING AND MEAL DELIVERY Coté Catering
SquareRüt Kava Bar Kava is known to ease anxiety and stress as well as relax your muscles while bringing clarity to your mind. Come chill out at SquareRüt Kava Bar. 512-452-5282 1601 Barton Springs Rd. 5000 N. Lamar Blvd. squarerut.com
Coté Catering is a boutique farm-totable catering company dedicated to creating exciting, fresh cuisine for weddings, parties, and events of all kinds. Our seasonal, sustainable menus will entertain and delight your guests. 512-230-2366 cotecatering.com
Texas Coffee Traders
East Austin’s artisinal coffee roaster and one-stop shop offering a wide selection of certified organic and fair trade options for wholesale and retail. 512-476-2279; 1400 E. 4th St. texascoffeetraders.com
Foodee delivers best in class food from your favorite local restaurants direct to your office. Group meals and catering have never tasted so good! 1-844-8FOODEE food.ee
communities publications Get to know the farmers in the Finger Lakes, the artisans of Michiana, the vintners in Vancouver and more as we serve up the best local food stories from the fields and kitchens of Edible Communities. edible BLUE RIDGE
Number 25 Winter 2015
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edible cape cod
Celebrating the Abundance of Local Foods, Season by Season
Celebrating the food culture of Central Virginia
Farmersâ€™ Markets, Food and WWI I on Cape Cod â—? Off-Shore Lobstering â—? Pawpaws â—? Cultivating Crustaceans
No. 27 Spring 2013
Celebrating Central Texas food culture, season by season
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EDIBLE BLUE RIDGE
no. 43 / winter 2014
Quicks Hole Tavern â—? CBIâ€™s Farm Manager Joshua Schiff â—? Cape Cod ARK â—? R.A.â€ˆRibbâ€™s Custom Clam Rakes
CAPITAL DISTRICT Eat. Drink. Read. Think.
Support Local Community, Food & Drink Member of Edible Communities
WINTER 2015 | 1
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Celebrating local, fresh foods in Dallas, Fort Worth and North Texasâ€”Season by Season
No. 23 Fall 2014
Columbus Issue No. 15
Celebrating Local Foods, Season by Season
Fall Comfort Food OBERLIN â€˘ GRANARIES OF MEMORY â€˘ INTEGRATION ACRES â€˘ STONEFIELD NATURALS SCHMALTZ â€˘ THE APPLE â€˘ WILLOW BASKETS â€˘ OHIOâ€™S HISTORIC BARNS
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edible Front Range Celebrating local Colorado food, farms and cuisine, season by season Summer 2008 Number 2
Harvest the Summer
A Dandelion Manifesto King Cheese TransFarming Suburbia Farm-Side Suppers
No. 12 2015
THE FRUITS OF THE FALL HARVEST
May/June 2015 Issue 1 | $5.95
celebrating vermontâ€™s local food culture through the seasons
THE LIQUID ASSETS ISSUE
LIVE LOCAL * LIVE WELL
Goats Galore | Berries | Hillcroft Spice Trail In the Kitchen with MasterChef Christine Ha Member of Edible Communities
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MARIN & WINE COUNTRY Issue 17 Spring 2013
Celebrating the harvest of Marin, Napa and Sonoma counties, season by season
Celebrating the Abundance of Local Foods in the Mid-South, Season by Season Spring 2013 Number 25 â€˘ $4.99
Cracking Spring HILLBILLY ACRES FARM â€˘ GRAVY â€˘ SASSY SAUSAGE BIANCAâ€™S FRIDGE â€˘ BEER FOR BREAKFAST BACKYARD CHICKENS â€˘ SONNY SALT
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05 5"8" E AT. D R I N K . R E A D . T H I N K .
A LOCAVORE THANKSGIVING
NATIONAL CAPITAL REGION â€˘ PRINCE EDWARD COUNTY â€˘ EASTERN ONTARIO
HOTEL DINING: AN INSIDERâ€™S GUIDE
Celebrating the Bounty of Rhode Island, Season by Season
Celebrating Food and Culture in the River City and Surrounding Communities
State Bird Support Local Community, Food & Drink Member of Edible Communities Member Edible Communities
ISSUE 21 â€˘ SPRING 2014
Santa Barbara (PPEGPPE(PPEESJOL(PPESFBEt/Pt4QSJOH
Celebrating the Local Food and Wine Culture of Santa Barbara County
Recycle, reuse, reclaim, rethink
Anniversary Issue (SFH'SFZ+S]*ODSFBTJOHCJPEJWFSTJUZ]'JYJOHGPPEXBTUF]0ME)BSCPS%JTUJMMFSZ #JPSFNFEJBUJPO]$IJDLFOTBTSFDZDMFST]1PJOU-PNB'BSN
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VANCOUVER G WINE COUNTRY E A T. D R I N K . R E A D . T H I N K .
ISSUE THIRTY SEVEN â€˘ HIGH SUMMER 2014
HOMEMADE STOCK â€˘ GARLIC â€˘ HOT COCKTAILS â€˘ SEEDS
No. 24, Harvest 2014
Our Food, Our Stories, Our Community
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Royalty Pecan Farms
Peoples Rx Pharmacy and Deli
Lady Bird Johnson Wildflower Center
A custom catering company specializing in tailored menus, incredible food, and surprisingly good professional service. 512-656-4348 401 Sabine St., Ste. B pinkavocadocatering.com
A family owned & operated pecan farm featuring a gift shop, event venue and tourist attraction. Great source for fresh Texas pecans, pies, breads and gifts. 979-272-3904 10600 State Hwy. 21 E., Caldwell royaltypecans.com
Since 1980, Austin’s favorite pharmacy keeps locals healthy through Rx compounding, supplements and prescriptions, holistic practitioners and natural foods. 512-459-9090 4018 N. Lamar Blvd. 512-444-8866 3801 S. Lamar Blvd. 512-327-8877 4201 Westbank Dr. 512-219-9499 13860 Hwy 183 N. peoplesrx.com
The Wildflower Center is a native plant botanic garden, a university research center and one of the 1,000 places to see before you die. 512-232-0100 4801 La Crosse Ave. wildflower.org
Spoon & Co. Catering It’s our business to delight you with the details, memorable events with mindfully chosen, prepared and presented food and a caring crew! 512-912-6784 spoonandco.com
EDUCATION Austin Independent School District Reinventing the public school experience - Austin ISD student scores exceed state and national averages on SAT. Visit your local school today. 512-414-1700 1111 W. 6th St. austinisd.org
FINANCIAL Capital Farm Credit Capital Farm Credit is your financial lending partner, providing loans for recreational land, home loans and small and large acreage tracts. 512-892-4425 5900 Southwest Pkwy., Ste. 501 512-715-9239 301 W. Polk St., Burnet 979-968-5750 456 N. Jefferson St., La Grange 512-398-3524 1418 S. Colorado St., Lockhart 830-626-6886 426 S. Seguin Ave., New Braunfels capitalfarmcredit.com
The Natural Epicurean At The Natural Epicurean, we train professional chefs, health coaches, and consumers in plant-based health-supportive culinary techniques. 512-476-2276 1700 S. Lamar Blvd. naturalepicurean.com
FARMERS MARKETS Lone Star Farmers Market Providing fresh fruits, vegetables and quality products. Located at The Shops at the Galleria every Sunday from 10 am–2 pm in the Lowe’s parking lot. 512-924-7503 12611 Shops Pkwy., Ste. 100, Bee Cave lonestarfarmersmarket.com
Sustainable Food Center SFC cultivates a healthy community by strengthening the local food system and improving access to nutritious, affordable food. 512-236-0074 400 W. Guadalupe St. 3200 Jones Rd., Sunset Valley 4600 Lamar Blvd. 2921 E. 17 St., Bldg C (Office) sustainablefoodcenter.org
FARMS Burg's Corner Fredericksburg peches. Local fruit and vegetable stand. Peach ice cream. Peach cider. Over 100 Texas gourmet jarred products. Sweet snacks and gifts. 830-644-2604 15194 E. US Hwy 290, Stonewall burgscorner.com
GROCERS Royal Blue Grocery Downtown Austin’s neighborhood grocer—with dairy, prepared foods, beer and wine, Royal Blue has it all, in a convenient and compact format. Catering too! 512-499-3993; 247 W. 3rd St. 512-476-5700; 360 Nueces St. 512-469-5888; 609 Congress Ave. 512-386-1617; 301 Brazos St., Ste. 110 512-480-0061; 51 Rainey St. royalbluegrocery.com
Wiseman Family Practice Wiseman Family Practice is an integrative medical practice in Austin, Tx that focuses on health education and natural approaches to wellness. 512-345-8970 2500 S. Lakeline Blvd. Ste. 100, Cedar Park 300 Medical Arts St. 3801 S. Lamar Blvd. wisemanfamilypractice.com
HOUSEWARES AND GIFTS Callahan’s General Store Austin’s real general store…hardware to western wear, from feed to seed! 512-385-3452 501 S. Hwy. 183 callahansgeneralstore.com
Der Küchen Laden Retail gourmet kitchen shop, featuring cookware, cutlery, bakeware, small electrics, textiles and kitchen gadgets. 830-997-4937 258 E. Main St., Fredericksburg littlechef.com
Selling the highest quality natural and organic products. 512-542-2200 525 N. Lamar Blvd. 512-345-5003 9607 Research Blvd. 512-206-2730 12601 Hill Country Blvd., Bee Cave 512-358-2460 4301 W. William Cannon wholefoodsmarket.com
HEALTH AND BEAUTY DITI Imaging DITI Imaging is South Texas’ leading thermography provider with over 10 years experience providing a pain-free, radiation-free means of breast screening. 210-705-1232 866-409-2506 Austin, Wimberley, Boerne, Kerrville and New Braunfels ditiimaging.com
We are a garden center and teaching facility dedicated to promoting organic time-tested gardening practices. 512-288-6113 8648 Old Bee Caves Rd. naturalgardeneraustin.com
Shoal Creek Nursery Wide selection of high quality plants, shrubs, trees, imported pottery, gardening supplies, soils/mulches and gifts. Highly experienced, friendly staff. 512-458-5909 2710 Hancock Dr. shoalcreeknursery.com
LODGING AND TOURISM Bastrop Culinary District With over 18 restaurants and 11 food related businesses, historic downtown Bastrop has something for every palate. Come visit and experience the food! 512-303-0904 visitbastrop.com
Brenham/Washington County CVB Visit Brenham and Washington County, home of the birthplace of Texas, Washington-on-the-Brazos State historic site. scenic drives, wineries and great lodging. 979-836-3696 115 W. Main St., Brenham visitbrenhamtexas.com
Bullock Texas State History Museum
The Herb Bar Whole Foods Market
Best place to cure what ails you and a healing resource center since 1986. Our Optimal Health Advisers are highly trained, knowledgeable and compassionate. 512-444-6251 200 W. Mary St. theherbbar.com
LANDSCAPE AND GARDENING Barton Springs Nursery Locally grown Texas native plants. Organic pest management. Environmentally friendly soil amendments. Beautiful gifts. 512-328-6655 3601 Bee Cave Rd. bartonspringsnursery.net
It’s About Thyme Garden Center Top quality culinary herbs for chefs, and native plants for gardeners. A nursery with expert staff and pocket-friendly prices. Free lectures most Sundays. 512-280-1192 11726 Manchaca Rd. itsaboutthyme.com
The Bullock Texas State History Museum includes three floors of exhibitions, an IMAX® theater, a 4D special-effects theater, café, and museum store. 512-936-8746 1800 N. Congress Ave. thestoryoftexas.com
Fredericksburg Conference and Visitors Bureau Visit Fredericksburg, a small gem nestled in the Texas Hill Country. Enjoy eclectic shops, diverse lodging, amazing restaurants and Texas wines. 866-997-3600 visitfredericksburgtx.com
Los Poblanos Historic Inn & Organic Farm Los Poblanos is set amongst 25 acres of lavender fields, an organic farm, and lush gardens, with 20 guest rooms and award winning field-to-fork dining. 505-344-9297 4803 Rio Grande Blvd. NW, Los Ranchos de Albuquerque, NM lospoblanos.com
Onion Creek Kitchens at Juniper Hills Farm Cooking classes, beautiful dining room venue for private events, hill country cabin rental. 830-833-0910 5818 RR 165, Dripping Springs juniperhillsfarm.com
Blue Corn Harvest Bar & Grill
Blue Corn Harvest Bar & Grill is a farm-to-table restaurant located in Cedar Park. Locally owned and operated, we keep Cedar Park fresh! 512-528-0889 700 E. Whitestone Blvd., Ste 204, Cedar Park bluecornharvest.com
An Austin tradition since 1939 featuring grassfed Longhorn beef and bison burgers. 512-472-0693 807 W. 6th St. hutsfrankandangies.com
A nostalgic Austin café and lounge, cultivating community and camaraderie by providing a truly hospitable environment and serving accessible, ethical foods. 512-445-2626 1224 S. Congress Ave. snackbaraustin.com
PROFESSIONAL SERVICES Austin Foodshed Investors AFI connects investors with Central Texas local sustainable food entrepreneurs to create quality investment opportunities with personal engagement. 512-571-0100 4101 Medical Parkway St., Ste. 107 austinfoodshedinvestors.com
Austin Label Company Custom labels up to 10 x 20 on paper, foil, synthetics, multiple adhesives, embossing, hot foil and UV coatings. Proud members of Go Texan, FTA and TWGGA. 512-302-0204 1610 Dungan Ln. austinlabel.com
REAL ESTATE Headwaters Headwaters is a new community located in Dripping Springs celebrating natural beauty, stewardship and outdoor living. It’s ranch life, re-imagined. 2401 E. US Hwy. 290, Dripping Springs liveheadwaters.com
Established in 1997, Cafe Josie strives to provide our guests with a memorable dining experience focusing on using locally sourced ingredients. 512-322-9226 1200 B W. 6th St. cafejosie.com
Chez Nous A casual French bistro, serving Austin since 1982, Chez Nous offers a delectable selection of regional French cuisine and wines in a relaxed, convivial and intimate atmosphere. 512-473-2413 510 Neches St. cheznousaustin.com
Chez Zee American Bistro An Austin original for 25 years! Chez Zee serves lunch, dinner and award winning weekend brunches. Space available for private parties, large or small. 512-454-2666 5406 Balcones Dr. chezzee.com
RESTAURANTS 416 Bar & Grille
East Side Pies
Austin Beer Garden Brewing Co. Locally-sourced lunch and dinner. Craft brewery, live music, good people, dog friendly, creative community. #beermakesitbetter #ouratx 512-298-2242 1305 W. Oltorf St. theabgb.com
Barlata Tapas Bar Located in the heart of South Lamar. Barlata offers a variety of tapas, paellas, regional Spanish wines and cavas. Come and enjoy a bit of Spain with us. 512-473-2211 1500 S. Lamar Blvd., Ste. 150 barlataaustin.com
Texan in spirit and local in source, Jack Allen’s Kitchen serves up Texas-inspired cuisine, fresh cocktails, cold beers and good times daily. 512-852-8558 7720 Hwy. 71 W. 512-215-0372 2500 Hoppe Tr., Round Rock 512-351-9399 3600 N. Capital of TX Hwy jackallenskitchen.com
512-524-0933 1401B Rosewood Ave. 512-454-7437 5312 G Airport Blvd. 512-467-8900 1809-1 W. Anderson Ln. eastsidepies.com
We offer a carefully selected and prepared take on French bistro fare with wonderful wines all served amidst the intimacy and charm of Texas Hill Country. 512-847-5700 16920 RR 12, Wimberley jobellcafe.com
Kerbey Lane Cafe Kerbey Lane Cafe is a local Austin haunt serving up tasty, healthy food (mostly) 24/7. Stop by any of our 6 locations for a delicious stack of pancakes! 512-451-1436 kerbeylanecafe.com
The Leaning Pear Café & Eatery Serving the Texas Hill Country fresh and seasonal favorites using local ingredients. 512-847-7327 111 River Rd., Wimberley leaningpear.com
Lenoir Lenoir is an intimate, family-run restaurant offering a weekly, local prix-fixe menu, great wine and friendly service. 512-215-9778 1807 S. 1st St. lenoirrestaurant.com
Otto’s German Bistro
At Flyrite, we believe fast food should be real food. Our delicious sandwiches, wraps and shakes are fresh and made to order. Drive Thru. Eat Well! 512-284-8014 2129 E. 7th St. flyritechicken.com
Otto’s offers German-inspired fare in Fredericksburg, Texas. Featuring locally sourced produce and meats, local beers and wines on tap, and handcrafted cocktails. 830-307-3336 316 E. Austin St., Fredericksburg ottosfbg.com
Salt & Time Butcher Shop and Salumeria
From scratch Texas home cooking. Serving comfort food favorites like chicken fried steak, meatloaf and southern-style veggies; vegetarian options. BBQ, Sat. and Sun. breakfast. 512-479-5006 2002 Manor Rd. hooverscooking.com
Thai Fresh Thai Fresh offers authentic Thai food, cooking classes, coffee bar, gluten free bakery. We source locally grown and raised ingredients. 512-494-6436 909 W. Mary St. thaifreshaustin.com
Jobell Cafe & Bistro
The County Line BBQ For over 40 years the County Line has been The place in Austin for legendary slow-smoked barbeque served up in a scenic Texas Hill Country view! 512-346-3664: 5204 FM 2222 512-327-1742: 6500 Bee Cave Rd. countyline.com
Americana cuisine, full service restaurant serving dinner until midnight seven days a week. Saturday and Sunday brunch starting at 10 a.m. 416 craft cocktails. 512-206-0540 5011 Burnet Rd. #150 416barandgrille.com
Jack Allen’s Kitchen
A full service Butcher Shop and restaurant. 100% locally sourced meat and oroduce, house made deli meats, charcuterie, and salumi. 512-524-1383 1912 E. 7th St. saltandtime.com
For fresh, fast and healthy, head on over to your neighborhood ThunderCloud Subs, Austin’s original sub shop. Now with 30 locations in Central Texas. Corp. Offce: 512-479-8805 thundercloud.com
The Turtle Restaurant Your destination for food prepared from locally available, seasonal ingredients. 325-646-8200 514 Center Ave., Brownwood theturtlerestaurant.com
Vinaigrette A farm-to-table restaurant serving entrée salads and botany-inspired drinks/ cocktails. Patio dining and parking available. Open daily for lunch and dinner. 512-852-8791 2201 College Ave. 505-820-9205 709 Don Cubero Alley, Santa Fe, NM 505-842-5507 1828 Central Ave. SW, Albuquerque, NM vinaigretteonline.com
Wink Restaurant & Wine Bar The daily menu is based on local artisans. Wink happily embraces omnivores, vegetarians, vegans, pescetarians and special dietary issues. 512-482-8868 1014 N. Lamar Blvd. winkrestaurant.com
SPECIALTY MARKETS Make It Sweet At Make It Sweet, you can find tools, supplies and ingredients to make cakes, cookies and candies and learn fun, new techniques in the classes offered. 512-371-3401 9070 Research Blvd. makeitsweet.com
THE WEE MARKETEERS
ext time you’re
garden is to grow produce
visiting the down-
to cook in class. Current-
town SFC Farmers’
ly, most of the vegetables
Market, cast your gaze just
grown during a season go
a tad lower than expected to
to the school’s cafeteria, but
that booth just over there—
because the herbs are peren-
the one manned and led by
nials, they can also be sold
the wee attendees of the
in the market year-round.
University of Texas Elemen-
And this shows students that
their fresh produce can be
Sure, the garden herbs
used in other places besides
they’re peddling might not
the cafeteria or their dinner
be in the neatest bunches
table. From her market expe-
(after all, they’re picked from
rience, second-grader Jayda
the school garden, cleaned
Golech says she’s learned
and bundled by the small,
that you can grow different things, and that they’re
excited hands of fourth and fifth graders), and you might spend a few extra seconds waiting for
healthier when you grow them. “And,” she adds, “you can put them
the first graders to subtract in their heads in order to give you ex-
on things…like, we put our lettuce on pizza.”
act change. But rest assured, you’re making these kids’ day—boosting
The program also helps students understand, at a very basic lev-
their confidence and supporting the school’s gardening program all
el, how to run a business. Zuzu says she wanted to go to the market
because she’d grown the herbs and she wanted to sell them, too.
The booth is organized by Rebecca Vore, the school’s wellness
And although Camp has the rather sophisticated and specific hope
teacher, who’s been teaching gardening, nutrition, cooking and
of being a thoracic surgeon someday, he says, “It’s really neat just
ecology in Austin for 15 years. She’s always wanted the kids to have
to run something that can inspire other people to have their own
a farmers market booth, and in late 2014, she got her wish—thanks
unique business and unique trade.”
to the support of the school’s administration, a thriving garden and
Both Zuzu and Jayda say they like helping with the money the
the school’s proximity to the market. Vore believes the experience
most. Vore notes that mental math—done without a computer or a
the students gain at the market increases the chances that they’ll
calculator—is a real-world skill that students don’t often get to prac-
continue to explore entrepreneurship as adults. “They start to un-
tice. As a result, “they walk away from the entire experience with
derstand the exchange of goods and services and that is a big part
more self-confidence and knowing how to engage in the communi-
of the discovery for them,” she says.
ty,” she says. And although few of the students say they’re inspired
The students are also adorably mesmerized by the concept of
to become farmers in the future, they have gained an appreciation
trading and bartering. They’re allowed to trade their herbs with
for gardening and growing their own food. Camp says he might grow
other vendors for breakfast goods, for example, and sometimes
herbs one day because “they cost a lot at the store and you can save
they trade with other farmers to take produce home to their fam-
quite a bundle by planting them and growing them yourself!”
ilies. Recently, fifth-grader Camp Oden scored a scone and a ba-
Keep an (lowered) eye out at the market for students from the
guette, while Zuzu Danielson, a first grader, rattled off a list of
UT Elementary School. And if you have a dog, bring it. Camp says
things she garnered in a swap: “kale and juice and a muffin.”
one of his goals is to pet every dog at the market, and that “some of
The school’s gardening program, also run by Vore, supports the cooking component of her wellness program, and the goal for the 66
them are really very cute!” For more information, visit utschoolgrown.blogspot.com
Photography of UT Elementary School booth attendants (left to right) Jayda Golech, Thalia Hernandez, Zuzu Danielson-LaGrone
BY C L A I R E C E L L A • PHOTOGRAPHY BY JO ANN SANTANGELO
f k r o o m o c the
heart Look for Responsibly Grown veggies when you shop our produce department.
DOMAIN: Just off Mopac, North of Braker | NORTH: Highway 183 & 360 | DOWNTOWN: 6th & Lamar SOUTH: William Cannon & Mopac | WEST: Hill Country Galleria @wholefoodsATX
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