No. 38 Jan/Feb | Wellness 2015
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CONTENTS wellness issue 6
Texas Keeper Cider, The Natural Epicurean Academy of Culinary Arts, House Granola, Evergreen Chai.
Mobile Loaves & Fishes.
Food Storage 101
Stash it or trash it.
Bee Tree Farm.
Cooks at Home
Robert Earl Keen.
Cooking with citrus.
WELLNESS features 20 Hopping Mad? Jump for these new cricket-based energy bars.
22 Jeremy Barnwell Meet the vegetable-whispering “lunch lady.”
One whole duck.
25 Kombucha Makers Get the stories behind four Austin brews.
32 GB Khalsa Experience food as medicine.
Hip Girl’s Guide To Homemaking
36 Oatmeal Redux Perk up your morning routine.
40 Food Safe Making dining out safe for those with allergies.
COVER: Marmalade Tart (page 52). Photography by Thomas Winslow. EDIBLEAUSTIN.COM
TO HEALTH AND HAPPINESS
PUBLISHER Marla Camp
ASSOCIATE PUBLISHER simple toast “to health and happiness” to start the new year belies the profundity of the relationship between
these two enduring human quests. Body, mind and spirit are necessarily intertwined, and whether we consciously pursue the soundness of each, or just appreciate their value in achieving the happiness equation, we know that without them, we are lost.
EDITOR Kim Lane
ADVERTISING DIRECTOR Dawn Jordan
COPY EDITOR Anne Marie Hampshire
So what, then, constitutes good health? Awareness of what we put into the precious container that houses our intellectual and spiritual being: Feeding our bodies good food is fundamental. But peel that back a layer and consider what we put into the precious container that houses our ecosystem, i.e., the seas, the
EDITORIAL ASSISTANTS Melinda Barsales, Claire Cella, Dena Garcia, Cari Marshall Michelle Moore, Lauren Walz
land and the planet we inhabit. What do we feed it? More importantly, how are we
impeding its ability to feed itself? So in the spirit of renewal, I offer a toast to the new year. In lieu of trying to compose this myself, I am suddenly finding deeper meaning in the lyrics of the Beatles’ Yellow Submarine. Yellow Submarine = our planet. Sing along with me! In the town where I was born Lived a man who sailed to sea And he told us of his life In the land of submarines So we sailed up to the sun Till we found the sea of green And we lived beneath the waves In our yellow submarine We all live in a yellow submarine Yellow submarine, yellow submarine We all live in a yellow submarine Yellow submarine, yellow submarine And our friends are all on board Many more of them live next door And the band begins to play…
As we live a life of ease (a life of ease) Everyone of us (everyone of us) has all we need (has all we need) Sky of blue (sky of blue) and sea of green (sea of green) In our yellow (in our yellow) submarine (submarine, aha) We all live in a yellow submarine Yellow submarine, yellow submarine We all live in a yellow submarine Yellow submarine, yellow submarine We all live in a yellow submarine Yellow submarine, yellow submarine We all live in a yellow submarine Yellow submarine, yellow submarine © SONY BEATLES LTD; SONY/ATV TUNES LLC
HAPPY NEW YEAR!
Curah Beard, Valerie Kelly, Christine Kearney, Katy Mabee
DISTRIBUTION MANAGER Greg Rose
ADVISORY GROUP Terry Thompson-Anderson, Paula Angerstein, Dorsey Barger, Jim Hightower, Toni Tipton-Martin, Mary Sanger, Suzanne Santos, Carol Ann Sayle
CONTACT US Edible Austin 1415 Newning Avenue, Austin, TX 78704 512-441-3971 email@example.com edibleaustin.com Edible Austin is published bimonthly by Edible Austin L.L.C. All rights reserved. Subscription rate is $35 annually. No part of this publication may be used without written permission of the publisher. ©2015. 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.
THE RESTAURANTS @t Large Abel’s North Grill and Tap House Amy’s Ice Cream Barley Swine / Odd Duck Cafe Josie Celtic Seafare Fork & Vine Frank Greenhouse Craft Food Hillside Farmacy / Eden East Hopfields Jack Allen’s Kitchen Jacoby’s Restaurant & Mercantile Kerbey Lane Cafe Hoover’s Cooking Liberty Tavern Little Barrel and Brown NO VA Kitchen and Bar Noble Sandwich Co. OMG! Cheesecakery Royal Fig Catering Salty Sow Searsucker Snack Bar St. Philip The Bonneville The Turtle Restaurant TRACE Tubby’s Wheatsville Food Co-op
THE BEER Austin Beerworks Brooklyn Brewery Circle Brewing Co. Hops & Grain Brewery Independence Brewing Co. Karbach Brewing Co. Pedernales Brewing Co. Real Ale Brewing Co. Saint Arnold Brewing Co.
More at: edibleaustin.com
Save the World Brewing Shiner Brewing South Austin Brewing Co.
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tion of these sustainable and organic farmers, ranchers and gardeners across the state through its presentations and educational outreach. This year’s meeting includes preconference workshops featuring The Farm Aid Drought Summit. Visit tofga.org for more information and to purchase tickets.
REGISTER YOUR COOP FOR THE AUSTIN FUNKY CHICKEN COOP TOUR Backyard poultry people, this one’s for you. Applications to show off your roost habitat for the 7th Annual Austin Funky Chicken Coop Tour are now available online and the deadline to submit is January 25. This self-guided tour, which will be held on Saturday, April 4, begins at Sunshine Community Gardens, the coop tour headquarters, with a free and educational class about chickens at 8:30 a.m. Coop viewing across the
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city commences at 10 a.m. and continues until 4 p.m. Over the years, this event has really taken flight in Austin, successfully showcasing not only the ingenuity and innovation of coop design and the diversity of hens, chicks and roosters, but the positive effects the integration of coops and chickens have on city life. Tickets will
be available for purchase online and at various locations in advance. For frequent updates, visit austincooptour.org to subscribe to the mailing list to get the “scoop on coops!”
TEXAS VEGFEST—SAVE THE DATE! Saturday, April 4 marks the fourth annual Texas VegFest at Fiesta Gardens. This free and informative event is open to all—vegetarian or not—and features a full day of notable speakers, educational lec-
11am to 6pm
tures, cooking demonstrations, youth activities, craft beer, live mu-
Sign UP to participate at texasvegfest.com!
Photos By Austin Vivid Photography
sic and of course, plates and piles of veggies. The festival, one of the largest festivals of its kind in the nation, spreads the word about the benefits of a plant-based lifestyle. Visit texasvegfest.com for details.
Photography by Jenna Northcutt
WANT A FRESH START?
sociation, the conference aims to support the hard work and dedica-
GOOD TASTE: BOOMBOX FOOD Kicking off a new season of social events connecting food and art, The Contemporary Austin and Edible Austin present Good Taste: Boombox Food on Wednesday, February 18 at 6:30 p.m. New York-based artist Tom Sachs fuses his love of hip-hop culture with ideas of production, innovation and desire, resulting in his functional boombox and sound system sculptures on view at the Jones Center. Inspired by Tom Sachs’ work, Boombox Food will be cooked and orchestrated by Fiore Tedesco, Chef of L’Oca D’Oro, in collaboration with Toto Miranda, Octopus Project. Visit thecontemporaryaustin.org for details and tickets, priced at $20/$15 for members.
SOUTHBITES: FEED YOUR MIND South by Southwest goes edible! From Saturday, March 14 to Monday, March 16, SouthBites will channel the key SXSW principles of creativity, community, culture and technology to form a comprehensive program that creates a platform for food artisans to connect, and explores ways in which technology can be leveraged to transform the food industry. In addition to talks such as “Building a Better Breakfast” and “The Unexpected Power of Shared Meals,” the three-day series of events includes a daily lounge, a craft cocktail happy hour, an intimate industry dinner and a food truck showcase party, with morsels served by chefs from 14 participating food trailers. With most events located within the Driskill Hotel, SouthBites will look at a community of innovators through the lens of food and will be open to all 2015 SXSW Interactive, Gold and Platinum registrants. The nearby SouthBites Trailer Park is open from Friday, March 13 to Saturday, March 21 for all SXSW registrants and the general public. Visit sxsw.com for more information.
CHILDREN’S PICNIC AND REAL FOOD FAIR Again this year, children and their families will flock to the historic grounds of the French Legation Museum on a spring day to play and learn in the wide world that is Austin’s local food and healthy living scene: The third annual Children’s Picnic and Real Food Fair takes place on Sunday, March 29. The healthy picnic tradition continues as families, food vendors and educational collaborators gather for this free, outdoor celebration to share local food and a wide range of learning activities—from puppet shows to cooking demos to DIY gardening. The event is presented by Edible Austin and benefits Toni Tipton-Martin’s SANDE Youth Project and the French Legation Museum, with support from Whole Foods Market and the City of Austin. Visit edibleaustin.com for more information. 10
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GET READY FOR AUSTIN BACON AND BEER FESTIVAL ROUND TWO! What goes better with bacon than beer? The perfect pairing comes to fruition at the second annual Austin Bacon and Beer Festival on Sunday, January 25, from 2:30 to 5 p.m. at Fair Market in downtown Austin. Copresented by Edible Austin and Eat Boston, the festival showcases 30 Central Texas restaurants and 12 area craft breweries while raising money for Capital Area Food Bank—last year’s festival raised over $10,000! Founded in Boston five years ago by Eat Bos-
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ton, the Bacon and Beer Festival has hosted sold-out events in Denver, San Francisco and Philadelphia before setting their sights on Austin last year to a sold-out crowd of devotedly pig- and brew-crazy fans who enjoyed a bounty of bacon-centric dishes and craft brews from notable Austin area restaurants and breweries. Sustain-
able pork purveyor Niman Ranch is teaming up with Austin-based
Lone Star Foodservice and Wheatsville Food Co-op to sponsor the
Witness the live-action rebuild of the 1686 French ship La Belle and discover an incredible story through rare artifacts and newly edited film footage. Films and programs for all ages!
benefit event this year, hosted at an exciting new venue, Fair Market, downtown. Austin Bacon and Beer Festival is open to adults 21 and older. Visit edibleaustin.com/baconandbeer for details and to buy tickets ($45), which will be released Monday, January 5 at 10 a.m. The restaurants:
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notable EDIBLES IT’S A KEEPER
ider is fermenting all around Austin, and while we already have a stellar selection from the likes of Austin Eastciders
and Argus Cidery, there’s a new fizzy potion in town that goes by the name of Texas Keeper Cider. Named for the now-extinct Texas Keeper apple—a varietal that thrived in Lamar County from the 1800s to the 1940s and was known to last longer unrefrigerated—Texas Keeper debuted its first batch, Texas Keeper No. 1, in August 2014, and is quickly making its way onto the shelves of Austin’s farm-to-market grocers. The fruity hooch is the brainchild of Austin-raised Brandon Wilde, who has joined forces with friends Lindsey Peebles and Nick Doughty to create the satisfying hard cider. Wilde, who has studied wine- and cider-making in places such as New Zealand and the West Coast—as well as at Austin Eastciders—says his attraction to cultivating and pressing apples was sparked during a stay in New Zealand on a work visa. “I was working on an orchard and realized that it was probably the most interesting and exciting job I ever had,” he says. “I probably should have put the pieces together then, but I’m so glad I ended up coming back to Austin to do something like this.” In preparing Texas Keeper’s debut batch, the trio crushed, cold-pressed and fermented a variety of heirloom apples from New York to create an acidic, dry and slightly sweet blend. Over the coming months, the team will continue to unveil even more bottled fermentations, including two single-varietal ciders made with GoldRush and Golden Russet apples. Wilde hopes he can eventually source more apples from Texas orchards, which may not be all that improbable in the coming years. “The Panhandle is the best option for sourcing the right apples,” he says. “We’ll be on board the moment we find ones that meet our standards and demand. We just haven’t found that yet— but I have confidence.” —Layne Lynch
Photo courtesy of Texas Keeper Cider
For more information, visit texaskeeper.com
JAN 31ST, 2015 | AUSTINGORILLARUN.COM EDIBLEAUSTIN.COM
or more than 20 years, Austin’s The Natural Epicurean Academy of Culinary Arts has educated students in all the
must-knows of plant-based, garden-friendly cooking. And just as our culture has heartily embraced a digital-centric lifestyle, the academy has recently adapted its curriculum to meet the needs of the evolving tech community by offering its first online courses. An Introduction to the 5 Essential Healing Cuisines was quickly followed by a handful of other classes on subjects such as vegetarian and macrobiotic diets, raw food and ayurvedic cooking. More classes will be rolled out in the coming months. The decision to offer in-depth culinary courses to the websphere was a natural progression, says Charles Barrow, the acade-
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my’s director of sales and services. “Online courses have become essential in this day and age, and the truth is, people from all over the world were interested in getting involved with our program. Anything we can do to positively affect the health of the community is an easy choice for us.” Though it may be hard to imagine how a hands-on skill like cooking can be taught without constant supervision, Barrow says the academy’s digital courses feature a great sense of intimacy and one-on-one direction. “We’re not just handing you the materials and leaving you to fend for yourself,” he says. “We make sure each of our students is in contact with the instructor and that they meet their individual goals and expectations.” The online courses are tailored to fit the needs of an array of students and are laid out in a supply of videos, assignments,
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quizzes, and virtual meetings and discussions. “All of our classes are distilled from our philosophy of spreading health and wellness throughout the community,” Barrow says. “It doesn’t matter if you’re a home cook looking to brush up on some basic skills or a professional chef looking to learn more about this cooking style. The courses cover the whole spectrum.” Laura S., a student at The Natural Epicurean, agrees. “I had so much fun at my first class that I can’t wait to come back for another,” she says. “I’ve been cooking for my husband and friends, and loving my time in the kitchen. I even moved my shoe storage out of the oven!” —Layne Lynch Currently, the online courses at The Natural Epicurean are not transferable for credit at other academic institutions. For more information, visit naturalepicurean.com
HOUSE KEEPS IT CLOSE TO HOME
facility that’s also certified would make sense, and also open up a
also home to the soy-, gluten- and egg-free vegan Better Bites
f the word granola conjures images of lava lamps and love beads, Austin’s House Granola might just spark a stereotype
revision. Owner Holly Henderson is ushering the original “hippie food” into a new era, marked by wholesome, local ingredients and a commitment to giving back to the community. For years Henderson was a professional food photographer, but when her nephew House, born with Down syndrome, passed away in 2012, she was inspired to shift gears and start her own business. House Granola not only bears his name, but the company has pledged to donate a portion of all proceeds to Down Home Ranch, a working farm and ranch in Elgin. “It’s a facility that houses around thirty special-needs adults, and they have
whole new market for people who are gluten-free.” Located in Oak Hill, House Granola’s gluten-free kitchen is Bakery and next door to energy bar makers Bearded Brothers. When asked if this was some kind of cult complex, Henderson says with a laugh, “Yeah…we’re a cult of healthy people.” Available at Royal Blue Grocery and Central Market locations, as well as neighborhood markets in Austin and Lufkin, House Granola is busy—and expanding rapidly. In addition to welcoming her new baby boy Bruno into the fold last year, Henderson has been working on getting her granola into more stores in Austin as well as Dallas and Houston, and she’s also in the process of perfecting a granola blend that’s entirely nut-free. —Anne Marie Hampshire
this gorgeous farm,” Henderson says, her eyes lighting up. “They
For brick-and-mortar locations, recipes or to order online,
teach them how to farm and take care of animals, and they’ve
started their own farmers market on the weekends.” In addition to this loving tribute to her nephew, Henderson’s unique granola blends are each named after family members: The original House Blend contains Independence coffee (from Brenham), almonds, agave nectar and maple syrup, while Mimi’s Mix, named for her 98-year-old grandmother, contains coconut, cashews, almonds Photography by Holly Henderson; food styling by Claudette Kazzoun
and Good Flow Texas wildflower honey (from Austin). And Bubba’s Blend, which contains Swift River pecans (from Lockhart), maple syrup, pepitas and currants, is named after her dad. The ingredient lists say it all—what you see is what you get. And unlike most mass-produced cereals and granolas on grocery shelves—touted as healthy but often masking huge amounts of sugar, unnecessary oils and additives such as inulin or soy protein isolate—House Granola is keeping things real and simple. “If you look at the ingredients, there’s usually a ton of sugar,” Henderson explains. “So I try to keep it low. By using natural sugar, there’s a lower glycemic count.” In 2014, Henderson took her commitment to using all-natural, mostly organic ingredients—sourced locally whenever possible— one step further. House Granola became 100-percent gluten-free and earned an official certification. “The oats are inherently gluten-free, but unless they’re tested and certified, there could be ‘blow in’ from other farms or in the facilities they’re processed in. So I thought buying the oats that are certified and moving into a
HOUSE BLEND GRANOLA WITH DRUNK CHERRIES 2 c. bourbon (or rum, vodka, etc.) 1½ c. cherries (pitted) 2 scoops of your favorite vanilla ice cream 1–2 oz. of House Blend Granola Soak cherries in bourbon (or use a presoaked cherry like Griottines). Put ice cream in a bowl, top with granola and cherries. You can finish it with some maple syrup, honey or a little more bourbon!
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Culinary herbs for chefs— and fruit trees, veggies and native plants for gardeners
here’s little as satisfying as a good cup of chai to warm the body, heighten the senses and soothe what ails you. Austinite
Julia Strawn wanted to find that cup. “I realized I couldn’t get a good chai anywhere,” she says with a laugh. “There are a lot of places that have commercial chai and it tastes like sugar and milk to me. I wanted something where I could taste the spices—the
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cardamom and the fennel and the black pepper—and it wouldn’t be so sugar-forward.” So Strawn made it happen: In January 2014, she launched Evergreen Chai and now sells two custom blends. The Original chai blend contains cardamom, ginger, black pepper, fennel, anise, cinnamon and cloves, while the Ginger Spice blend contains hints of clove and anise, as well as fresh ginger syrup made from slices of organic ginger, pure cane sugar and filtered water. “A lot of it took weeks of experimentation,” says Strawn. “Heating water at different temperatures, steeping for different periods of time, taking one spice and processing it in ten different ways to find the right flavor.” But achieving distinct flavors wasn’t the only goal for Strawn. “I wanted to start a small business where every little aspect was done with intention and integrity.” That’s not just chai in the sky—each step in the production of Evergreen Chai is done in a responsible way. Not only are the herbs and teas organic and sustainably harvested, but the spices are crushed using a carbon-free spice grinder powered by a stationary bicycle, and the post-brew remnants are used as compost to enrich an ever-expanding organic
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chai garden. Currently, Evergreen Chai brews around 30 to 40 gallons of concentrate every week—supplying coffee shops and businesses such as Superhuman Bean, Caffe Medici, Epoch Coffee, Pacha, Friends & Neighbors, Bennu and Royer’s Pie Haven. And Strawn has high hopes for the future. She plans to launch a Kickstarter
project in January 2015 to raise funds for projects like a new water
eliminate the use of plastic-based water filters. She also wants to
filtration system that uses materials such as coconut husk fibers to expand the herb-growing operation, so that the company’s ginger, anise and fennel can be sourced from its own gardens, and she’d like to offer local retail stores and markets a reusable glass bottle option. Talking about the future, it’s clear that Strawn’s passion is constantly evolving. “I’d also love to take herbs that are native to Texas and make tisanes with them,” she says. “I guess there’s a oneness that’s created when you intake what you’re surrounded by. It’s a pretty cool concept.” —Anne Marie Hampshire For more information, visit evergreenchai.com. To learn more about Evergreen Chai’s Kickstarter campaign, visit facebook.com/
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HOPPING MAD? Is a cricket-based energy bar a crazy idea or the snack that will save us? BY ST EV E W I LSO N • P H OTO G RA P H Y BY M O L LY W I N T E RS
ost people these days rarely stop to consider the most
freeze to death. (At the very least, it’s a more peaceful way to go
ancient rule of cooking: Make sure the ingredients
than a lizard terrarium.) The only problem was that they didn’t
don’t come back to life. But then, most people don’t
freeze the crickets long enough, and as they thawed, the bugs
cook with crickets.
readjusted to the temperature and started thwacking against the
Last summer, when Jack Ceadel, his wife Marta Hudecova and their lawyer pal John Tucker perfected their recipe for an ener-
confines of the container. Still, it could have been worse. In another attempt, the crickets got loose and jumped all over the house.
gy bar made from crickets, they tried to kill a batch of the bugs
This sounds like a lot of trouble to make an energy bar few
the humane way—by putting them in the freezer. Crickets are
Americans would even want to eat. But Hopper Foods has a mis-
cold-blooded and, as far as anyone knows, feel no pain when they
sion: sustainable, socially aware snacking. It also has a plan: Hide
the taste. “Crickets have a nice nutty flavor, but our other ingredients cover that, so you don’t taste it,” Hudecova says from the Hopper booth at SXSW Eco in Austin’s Brush Square Park last October. At her side, Ceadel and Tucker restock a pile of brown and gooey samples glistening in the sun. “Our approach right now is to desensitize people,” Ceadel says. “And once that happens, everyone will be much more open to eating bugs.” Why, exactly, would they even want us to be open to eating bugs? The Austin-based company has several answers to that question. Humans may well number around 10 billion by 2050, and it’ll take a lot of food to feed them. Rather than use up all the land and accelerate global warming by raising methane-farting cows, they think humans could get a far more efficient protein fix from bugs. Insects consume infinitely less food and water, don’t need much space, reproduce like crazy, never get mad cow disease, and their bodies simply ooze with nutrients. Many cultures around the world eat bugs, a tradition dating back to the days when they flew into our open mouths as we ran screaming from saber-toothed cats. Even so, it’s almost impossible to imagine bugs on the American dinner plate, which is why Hopper is targeting the much larger American snack bowl, instead—specifically, the snack bowl of adventurous, trend-setting Americans. Only a few months and one Kickstarter campaign old, the company chose an energy bar as its inaugural product (instead of, say, a cricket ice cream bar) to attract hiker-biker types who see the value in food that might help the planet. Hopper Foods caters to this crowd by including progressive flavors such as kale and cacao in their recipes, and sells their wares at the local, eco-conscious and (mostly) package-free store in.gredients. Down the line, Ceadel and company plan on targeting Paleo dieters with a cricket cereal called Caveman Crunch. “It’s about transition,” says Tucker. “We know it’s not going to happen overnight, but the more people that hear about it, the more it becomes a normalized idea.” Doing his part to spread the word at the Hopper booth, 20-something Nathan Leamer hands Ceadel his phone to capture photographic evidence of his first bite of a Hopper bar on his Twitter account. Ceadel promptly retweets the picture on Hopper’s Twitter feed. Leamer then weighs a bag of finely ground cricket flour in his hands. “Every time I get woken up at three in the morning by the crickets at my house, I’ll think about this,” he says. Meanwhile, Chris Brooks, a middle-aged, middle-school environmental studies teacher, explains his scheme to give the bars to his students—without telling them what they’re eating. “It’s the only way to get them to try it,” he says. I should have used that trick on my 7-year-old, who refuses a sample and challenges me to eat it, instead. I can’t back down. Crunching into a berry and pistachio Hopper bar, my mouth fills with sweet and savory goodness, but zero trace of bug. Then comes the aftertaste—a purely psychological one, perhaps. I
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imagine the bristly legs, wavy antennae and alien-like heads of the 25 bugs that went into this chewy sensation. But since the wrapper advises that we “Eat. Think. Live.” I move past the ick. Next I try a peanut butter, cherry and cacao Hopper bar. It tastes even better.
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JEREMY BARNWELL BY M EG A N G I L L E R • P H OTO G RA P H Y BY A L I SO N N A R RO
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trients the vegetables are going to have.”
Barnwell a “lunch lady,” but the
Barnwell didn’t start out trying to feed
parents at Austin area schools
kids healthful meals, but he’s always been
are more likely to say he’s a vegetable
passionate about keeping food local and
whisperer. The bearded, down-to-earth
fresh. “My grandparents were dairy farm-
Austinite makes organic, local meals
ers in northeast Texas,” he says. “They
for about 140 students at five primary
always had fresh milk in the fridge. My
schools each day, and he’s single-hand-
grandmother would make this huge spread
edly convinced them to eat mixed greens
for every meal. Breakfast was crazy…home-
and roasted broccoli along with scratch-
made biscuits, eggs, bacon, sausage. They
made pizza, with fresh fruit for dessert.
had huge gardens. It was really intriguing
Unbelievably, the meals only cost around
to me. I loved being in the kitchen.”
When he and his wife, Alison, moved
Barnwell says he’s on a mission to change the way kids eat. His
to Austin in 2004, they decided to buy land in South Austin and
gardening and cooking classes at the Rawson Saunders School teach
start a chicken farm. Perhaps an unusual choice for someone with a
kids the “whole food system,” he says—from seed to plate. Why?
degree in freshwater biology, but Barnwell had good reason: There
“They’re much more likely to eat something they’ve grown,” Barn-
weren’t any poultry vendors at the downtown farmers market. For
well explains. “You should see the looks on their faces when they
almost five years, he cornered Austin’s local poultry market. “From
pull out a carrot or potato they grew. They’re so excited. I’ve seen
the time the chicken was a day old until I would sell it to you, I was
them on all fours eating cilantro like little cows in the garden.”
the only one who would ever handle the birds,” he says.
The Barnison Farm and Catering owner takes the vegetables
By 2010, though, more experienced operations like Richardson
from those gardens, as well as organic and local produce from farm-
Farms were offering poultry, and Barnwell decided to shut down the
ers markets, and crafts meals like mac and cheese made with organic
chicken business and partner with Dai Due chef and owner Jesse
bowtie pasta, roasted vegetables, fresh herbs and a garlic-béchamel
Griffiths to teach classes. When Alison, a teacher at Rawson Saun-
sauce. Other favorites include grassfed beef burgers and brisket
ders, described the somewhat lackluster foods being served there,
sandwiches with coleslaw and potato salad. Barnison Catering cur-
Barnwell had an idea. He pitched a farm-to-school lunch program
rently cooks for Rawson Saunders, Paragon Prep, Austin Interna-
that would keep prices low but boost nutrition and integrity.
tional School and ACE Academy.
How does he do it for such little cost? “I have no idea,” he says.
Barnwell serves salad with every meal, and he has a rule that in
“But it’s a small operation, and I don’t have to pay a lot of people.”
order to get that second slice of pizza or more mac and cheese, you
In fact, he just hired his first full-time worker. In spite of Barnwell’s
have to clean your plate—or at least try. “I’ve read that after a cer-
modest response, it’s an accomplishment to make quality, environ-
tain number of bites, your palate starts to adapt to different tastes,”
mentally responsible food for an affordable price.
he says. “If they want that second slice of pizza, they have to have a
Beyond that, his kitchen at Rawson Saunders has almost zero
couple bites of salad. I’m like, ‘Just shove it in your mouth real fast!’
waste. He composts a few leftovers like garlic peels and feeds the
After a couple of times, they’ll eat the salad on their own.”
rest to his 30 chickens, who then lay eggs that he cooks for the kids’
Of course, that’s not the only thing driving kids to eat their veggies.
breakfasts. He pickles leftovers like watermelon rinds and uses oth-
“A fresh, organic carrot has such a different taste than one that has
er scraps in creative ways. Heck, even the lunch containers are com-
been sitting in the grocery store or warehouse for a month,” Barnwell
postable, and he’s working on a program to deliver compost tum-
says. Since he grows his own vegetables and shops at farmers markets
blers to every school so that they can compost on their own.
three times a week, his produce has rarely been out of the ground for
For now, though, Barnwell is focusing on growing his own seed—
more than 48 hours. “The closer to home, the better quality,” he says.
literally. He and Alison are expecting their first son any day now.
“And the faster it’s going from the ground to your plate, the more nu-
Something tells us that he’ll like vegetables. EDIBLEAUSTIN.COM
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KOMBUCHA MAKERS BY C L A I R E C E L L A • P H OTO G RA P H Y BY M E L A N I E G R I Z Z E L
For those unfamiliar, brewing kombucha is rather easy, with the caveat that the process can also be painfully particular and often capricious.
n a casual phone conversation with an old friend from upstate New York, I mentioned I was writing an article about kombucha brewers in Austin. After a noticeable pause, my friend asked,
“What’s kombucha?” I was astounded. Within Austin’s city limits, it seems nearly impossible to walk into any convenience store, grocery or even restaurant without seeing some presence of this fermented beverage, and I was incredulous that kombucha’s fame wasn’t yet nationwide. But with this realization came another: Not only do Austinites have access to, and a general familiarity with—if not an acute affection for—kombucha, we’re also home turf to four very distinct and very committed brewers. For those unfamiliar, brewing kombucha is rather easy, with the caveat that the process can also be painfully particular and often capricious. It all starts with a sweetened tea base that’s allowed to ferment along with the help of mature kombucha and a kombucha “mother”—also called a mushroom or SCOBY (short for “symbiotic culture of bacteria and yeast”)—which forms a gelatinous, almost jellyfish-like, layer at the top of the brewing vessel when left to sit at room temperature for five to 30 days. When this natural community of cultures is introduced to the tea, the yeast begins to eat away at the sugar—resulting in an almost magical transformation as the base emerges slightly (or very) sour and the liquid turns fizzy. Although admittedly alien in appearance, the cultures of live bacteria introduced to, and grown within, the fermenting tea have been linked to myriad health benefits in recent years—mainly from the resulting concentration of probiotics in every batch. But before kombucha was touted as a healthful drink, and before it was readily available in bottles, among shelves and on tap, people were introduced to the tea through the homebrews of friends and family, at office parties, social gatherings and farmers markets. For years, the kombucha community grew in this small, almost-secret way—circulating and sharing unlabeled mason jars through a closeknit group of devoted drinkers. In fact, that’s how almost all of Austin’s local brewers began: Their ventures were born out of an instant and impassioned connection to their first scintillating sip and then
“We like to think that LIVE Soda does the work of introducing people to the idea of kombucha.”
the subsequent desire to share the charms of this concoction.
TREVOR ROSS, LIVE SODA
this loss, Ross devoted himself to the cause of helping his family and
Trevor Ross can relate. As the founder and owner of LIVE Soda,
others live healthier lives through diet. The result is a distinctive
he’s been brewing kombucha commercially since 2009—an effort
line of brews, crafted and cultured to mimic the tastes of the sodas
propelled largely by a goal to get his father, a proud Coca-Cola devo-
many of us grew up with—Coca-Cola, root beer, ginger ale, Dr. Pep-
tee, to drink kombucha instead. A year earlier, Ross’ family had been
per, lemon-lime and orange. Because the taste is more familiar, and
devastated by the early death of his sister, Courtney, and following
often more palatable than the vinegary tartness of plain kombucha,
Ross thinks his product helps bring people into the kombucha market. It certainly worked for his father, who is now a regular customer. “We’ve found that people usually start drinking our [kombucha] first,” Ross says. “And then they start to experiment and get more adventurous with flavors and brands. We like to think that LIVE Soda does the work of introducing people to the idea of kombucha.”
KIMBERLY LANSKI AND JOHN-PAXTON GREMILLION, BUDDHA’S BREW And once they’re hooked, Austin fans can turn to brands such as Buddha’s Brew. As the first commercial brewer in Austin, Buddha’s Brew co-owners Kimberly Lanski and John-Paxton Gremillion started officially bottling their teas in January 2008. A year before that, Lanski had been introduced to kombucha when a friend happened to pour her a glass. She loved it and immediately started to brew her own. When a local vendor at the Sunset Valley Farmers Market decided to give up his spot, Lanski jumped at the chance. At that time, Buddha’s Brew had two main flavors: blueberry and ginger. Now, they have 12, in addition to brewery-specific specials and rotating seasonal flavors. This past summer, they used basil grown in their brewery’s garden to make a strawberry-basil blend. While LIVE Soda is focused on the power of persuasion and personal passion, Buddha’s Brew aims to attract drinkers based on the potency of their probiotics. Since Lanski and Gremillion don’t dilute or filter their recipes, they claim their brews are richer and more full-bodied, with a purported 19 billion strains of probiotics in every bottle. “Everything we do is to keep the probiotics alive,” Lanski says. “Instead of being afraid of the fermentation process and the potential for traces of alcohol, we embraced it and nurtured it.” Just like the symbiotic relationship among bacteria, culture and yeast in every bottle, the Austin community has equally supported Buddha’s Brew over the years. Although now bottling for more than 300 stores across the Central Texas region, Lanski has stayed committed to the farmers markets where she got her start. Buddha’s
“It’s a craft, and I think that is a huge part of the attraction—it’s a really romantic idea. I hope it remains true to this form.” —John-Paxton Gremillion
Brew is available at eight farmers markets in Austin, New Braunfels and San Antonio, and Lanski claims her interactions at the markets are a constant inspiration to keep flavors delicious and probiotics paramount in the production. And although they are always looking for ways to expand, both Lanski and Gremillion hope that kombucha brewing doesn’t become industrialized. “It’s a craft,” Gremillion explains. “And I think that is a huge part of the attraction—it’s a really romantic idea. I hope it remains true to this form.”
OMAR AND MINA RIOS, KOSMIC KOMBUCHA The almost spiritual connection to craft and consumption inherent in kombucha is what first captured Omar and Mina Rios,
triguing smells and the comfort of a rounded bottle in hand. “You can’t quantify the feeling of well-being,” Omar explains. “But when I drink kombucha, and when others drink it, they tell me that they experience an uplifted feeling, a replenishing energy and buzz.” In an effort to cultivate these enlivening qualities, the Rioses knew they would have to make a drink that was complex and layered in flavor but light enough to resist the heavy, sour weight of vinegar, which is common to the beverage’s taste profile. They now have a line of 15 flavors they feel accomplish just that. When trying a swig of Black Magic, for instance, it’s hard not to feel spiritually influenced by the flavors of berries, ginger, spirulina and agave that come together in a swirl of sweet satisfaction on the tongue.
co-owners of Kosmic Kombucha. Inspired by a friend’s brew they
Kosmic Kombucha achieves this effect through their own brew-
tried at their yoga studio, the Rioses began to brew their own flavors
ing process—starting with one base tea and adding the fruitful pu-
at home to share among yogis and friends. When they launched
rees after fermentation. This helps them maintain a consistency
Kosmic Kombucha in 2010, Omar and Mina devoted themselves to
with every sip and an effervescent effect, both of which their ev-
the idea of creating a drink that was “more than just taste.” They
er-expanding clientele enjoy. In the past two years, Kosmic Kombu-
wanted their customers to feel like they were part of an experience,
cha went from being available in five locations to more than 70, and
similar to how it felt for them—one that involves vibrant colors, in-
the rapid expansion has the Rioses looking into a bigger facility in EDIBLEAUSTIN.COM
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buzz.” —Omar Rios 2015 to accommodate the increasing orders. But they take comfort in the fact that, at the end of the day—a very long day now—they, and others, can come home to what they like to drink.
BILL NADALINI, WUNDER-PILZ Of course, as with all consumable beverages, what one likes to drink is not always what others enjoy. Personal palates are extremely important, and kombucha producer Wunder-Pilz is a testament to the diversity of flavors one can find in fermentation. Founder Bill Nadalini is known for trying to stay as true to raw-form tea as possible. He does this by adding only herbs and botanicals to his brews during the fermentation process. And while this means the resulting batches can be unpredictable at times (and he admits to having thrown out entire batches), Nadalini is stubbornly committed to brewing this way. He and his three team members believe that the beneficial qualities of the herbs they use—mugwort, Yaupon holly
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and dandelion root, among others—are compounded and exponentially heightened when allowed to ferment with the tea.
With every batch, Nadalini is focused on quality and, if not matching the previous brew, improving on it. And the almost erratic and mysterious personality of every batch is part of what Nadalini and others love about the final Wunder-Pilz product. Although arguably more intense and drier than other brands, Nadalini explains that kombucha is similar to beer and wine in this regard. “Just like there’s a brown ale and an IPA, or a pinot grigio and a merlot, there’s differences in class of kombucha, too,” he says. “It depends on your palate. I personally appreciate the drier drinks, and you know—you can’t please everyone—so I make what I’m interested in and also try to give people a different option than what’s on the market.” Although Wunder-Pilz has enjoyed success in Austin, Nadalini likens his business to a turtle in terms of growth. “We’re a small company and we’re slow,” he says with a laugh. Currently, Wunder-Pilz produces four flavors—strength, calm, energy and heart—and these are only available in growlers and kegs on tap at a handful of locations. In addition to brewing tea, Nadalini is also working on a new recipe for a tea-soda blend that has many of the qualities of, but isn’t actually, kombucha. He’s also collaborated with a host of other local crafters, artisans and talents to build the Wunder-Pilz Tea Gallery on South Congress. The building serves as a place to enjoy art, listen to music, peruse handmade and curated goods and, of course, drink tea. Despite similar origins and a small, shared city space, all four of our kombucha producers express deep feelings of support and camaraderie
Live Soda: livesodakombucha.com
toward each other as opposed to competition, because they admit they
Buddha’s Brew: buddhasbrew.com
all have the same goal in mind: to get more and more people to drink
Kosmic Kombucha: kosmickombucha.com
kombucha and to honestly like it, health benefits or not, taste and all.
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MOBILE LOAVES & FISHES BY M EG A N G I L L E R • P H OTO G RA P H Y BY JO ANN SANTANGELO
n the late ’90s, entrepreneur Alan Graham spent most nights
it Mobile Loaves & Fishes and, with the help of a small army of
handing out peanut butter and jelly sandwiches to Austin’s
volunteers, fed the homeless out of a 1997 Ford pick-up truck about
homeless. As a recent convert to Catholicism, he’d jumped into
15 times per month.
the social-outreach aspect of his faith with both feet…and with both hands holding a lot of bread and nut butter.
Fast-forward 14 years, and Mobile Loaves & Fishes now boasts 16 food trucks in five cities—11 of which are located right here in
By 1999, Graham and five other co-founders (including their
Austin—operating twice a day. Instead of peanut butter and jel-
homeless friend, Houston Flake) had officially formed the nonprof-
ly, though, the trucks serve tacos, heartier sandwiches, fruit and
drinks, and also provide personal hygiene items and books. But their main ministry is listening to the people they feed. “You take a sandwich out, ask a question and listen to the answer,” Mobile
NOW OPEN IN MUELLER ACROSS FROM THE THINKERY
Loaves & Fishes’ Heidi Sloan says—adding that the most important part is the communication, the hug or the handshake, that lets their followers know someone cares. Graham soon discovered that enclosed spaces on wheels could be used for other things, too. In 2005, on a hunting trip with his son, he spent the night in a tiny RV. When he woke at dawn and saw the sun streaming through the windows, he realized that in this small spot, he had everything he needed to live, “plus a lock on the door,” Sloan adds. “There’s a place to put your toothbrush, a place to cook your dinner, a place to put your feet up—and you’re secure.” Graham thought that it might be the perfect type of dwelling for the displaced homeless population. He bought his first trailer as soon as he got back to town, and the Community First! program was born. Currently, Community First! houses about 45 previously homeless folks, and has successfully provided housing to almost 100 disabled, chronically homeless Austinites since its inception. But the program is about more than simply providing a safe place to live. “We can meet a physical need and lift people up into stable housing,” Sloan says. “But when they walk out of that door, what do they walk into? Meaninglessness? Chaos? Is there a reason to get up? Sometimes the answer is no.” To address this concern, the nonprof-
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it started construction on a 27-acre master-planned community to house 250 of Austin’s chronically homeless. (That’s about a quarter of the homeless population.) Of course, this isn’t just any community; Graham likes to think big. There will be three different housing models, a chicken coop, a beehive, an aquaponics fish operation, a woodworking shop, an art trailer, walking trails, medical facilities, places of worship, an outdoor theater, a bed-and-breakfast (for mission visits) and even Wi-Fi. “Instead of being put off to the side, culturally, these productive people will now have dignity and purpose,” Sloan says. “This will be a place for them to meet in health instead of falling into old habits and patterns.” Also part of the development plan is Mobile Loaves & Fishes’ Genesis Gardens—a program that includes 25 edible gardens around the city. The program started in 2009, when fellow Christian Steven Hebbard approached Graham about helping Austin’s homeless obtain access to fresh, high-quality food. Now, four days a week, up to 90 volunteers and homeless people meet at the different sites to plant, harvest, compost, cook, clean and more. Some of the Genesis Gardens are housed at Community First! Village so that, when completed, the community will have edible gardens on-site and access to a teaching tool for sustainable agriculture. So how does this modest, 25-person nonprofit shoulder and fund all of these projects and programs—especially the newest utopian community? Mobile Loaves & Fishes is on its second round of funding for the 5th-wheel RVs, micro-homes and canvas-sided cottages being built at Community First! Village, but the vast majority of the other programs are run almost entirely by generous, involved volunteers. Sloan says all of the volunteers have a great time, but some inevitably ask if they can work directly with a homeless person next time. She says she always smiles and tells them, “You just did.” EDIBLEAUSTIN.COM
GB KHALSA BY J O D I EG E RTO N • P H OTO G RA P H Y BY J OT E K H A LSA
n a crisp morning,
ties. She advises all of her
midwife GB Khalsa
clients, pregnant or not, to
and I sit together
make a batch of turmeric
over steaming mugs of chai
paste and add a teaspoon of
at Radio Coffee & Beer in
it a day to one cup of nut,
South Austin. We’re inter-
coconut, soy or hemp milk
rupted constantly. A wom-
(GB likes a combo of half
an comes over to give her a
almond/half soy, or just all
quick hug. Then, GB turns
hemp milk), along with a bit
to smile and giggle with a
of sesame or coconut oil and
5-month-old baby—one of
honey, to taste. It should be
almost 2,000 she’s helped
served hot. In India, golden
into this world, including
milk is traditionally made
my own son.
with unpasteurized, non-ho-
The baby’s mother and I
mogenized buffalo milk, but
share a knowing smile. We
that’s not readily available
find each other often, GB’s
here. No matter, though—
mamas, and never cease to
made without buffalo milk
marvel at her magical care-
the elixir is still a potent an-
taking: the way she’d sit and
ti-inflammatory and touted
hum quietly, braiding her hair, and how that softened the room as
for its immune-boosting qualities, as well. GB recommends it as a
we labored; or when she’d pull out her knitting, or start piecing
means to detox some of the harsher elements of our diet.
together a quilt, and we knew we were safe to dive into the depths
GB’s connection to ayurvedic tradition stems from her years
of our birth work; or the tender way she cradled our newborns and
in a yoga ashram. “I grew up a punk on the streets in Chicago,”
helped them unfold from life in the womb and the journey of birth.
she shares, smiling at my surprise. “I was raised in a scrappy
GB has been a midwife in Austin for 35 years, but her craft and
Irish-Catholic neighborhood—big families, a fair amount of chaos.
impact go well beyond the experience of labor and birth. Talking
At nineteen, I moved into a yoga ashram in Tucson, and it all just
with her about midwifery means eventually joining her in the
kitchen, because to her, they involve interwoven disciplines. “Food
Her years in the ashram still influence her daily life and health.
is medicine,” she says with a smile. “And preparing food is med-
At least twice a year, she eats only kitcheree—seasoned mung beans
itative—it’s grounding. I think food is a lot more than we give it
cooked with basmati rice—for 40 days. “My yoga teacher’s father
credit for; it does a lot more than just give us fuel and keep us from
was an ayurvedic physician,” she says. “My teacher said if you eat
kitcheree for forty days, you’ll turn into an angel. So I believed him.”
Now in her cozy house in South Austin, where prayer flags
Her eyes sparkle as she speaks of this ancient recipe for healing the
flutter across a lush backyard and the air smells of frankincense
gut. Kitcheree is a complete protein, but gentle and cooling. It gives
and cardamom, GB stands at her stove—stirring a pot of bubbling,
the inflamed digestive tract a rest while still supplying the body with
rich golden liquid. She’s clad in a simple white linen tunic and her
adequate nutrition. She prepares her kitcheree with ginger, garam
long hair is pulled back into two low braids. Her dog Tallulah, part
masala, curry powder and a variety of chutneys and pickles, and al-
German Shepherd and part timber wolf, snoozes at her feet. GB
ways accompanies it with homemade chai, which simmers on her
is cooking the turmeric paste that forms the base of golden milk,
stove throughout the day. GB recommends that anyone interested in
a tonic to reduce inflammation throughout the body. In ayurve-
giving their system a rest begin with three days of kitcheree, spiced
dic tradition, heating the turmeric releases its medicinal proper-
to taste. “It stabilizes your blood sugar in a way that nothing else can, EDIBLEAUSTIN.COM
GB KHALSA’S CLEANSING KITCHEREE Makes enough for a family of four for a couple of days For the beans and rice: 1 c. organic green mung beans, rinsed well and soaked overnight 1 c. organic basmati rice 3 bay leaves 10 c. water, divided
and your body just feels so good.” For her pregnant clients struggling with nausea, GB suggests a simple, bland kitcheree that’s soothing to the body and easy to digest, prepared with just a splash of Bragg’s Liquid Aminos and some ghee and ginger. GB’s first child was born at home in 1973, at the beginning of what she calls “the homebirth renaissance.” But her introduction to midwifery as a career happened by accident. When a laboring friend’s doctor overslept and missed the birth, GB ended up catching the baby. “And that’s all she wrote,” she says with a laugh. Soon, she started apprenticing with midwives in Austin. “These were the cowgirl midwives—the ones who had the cojones to help their friends have babies at home back when nobody was doing it.” Even with many years under her belt, GB’s passion for the world of childbirth hasn’t waned one bit. “In order to be in a body, birth is a necessity,” she says. “Birth is a soul journey, and I think because we don’t have to do many soul journeys, it’s shocking to people. It’s one hundred percent unconditionally transformative. To me, it’s the absolute juiciest part of life.” Many, many grateful parents in and around Austin wholeheartedly agree.
GB KHALSA’S HEALING GOLDEN MILK Makes one month supply 1 c. organic turmeric powder 2 c. water 1 c. nut, coconut, soy or hemp milk ½ t. sesame or coconut oil Honey or other sweetener, to taste Mix together the turmeric powder and water until it becomes a bit thicker than pancake batter. Bring it to a boil—stirring continuously. Lower the heat to just a bit higher than a simmer and cook the paste for about 10 minutes—adding a bit of water to thin, as needed. Let the paste cool and store it in a glass jar in the fridge for up to a month. Every day, mix a teaspoon of the turmeric paste into a cup of nut, coconut, soy or hemp milk. Add some sesame or coconut oil and honey, or other sweetener, to taste. The turmeric will settle into the bottom of the glass; to get the full medicinal value, keep swirling the mixture as you drink. 34
For the homemade masala: 8 T. ghee or butter (I am very happy butter is no longer considered to be evil; butter in kitcheree is very tasty. For vegans, use sesame oil.) 1 T. turmeric 1 t. black pepper 1 t. cumin 4-inch piece fresh ginger, peeled and grated 1 medium onion, finely diced 2 small cloves garlic, finely chopped ½ c. Bragg’s Liquid Aminos, or to taste, plus more for serving (This completes the protein by adding amino acids and enhances the flavor of the spices.) ¼ t. prepared, bottled or bulk garam masala Options for serving: Homemade yogurt Mango pickle Major Grey’s or homemade chutney (go to edibleaustin.com and search “The Chutney Method”) Drain the beans and put them in a pot with a lid. Add 6 cups of water and cook at a brisk boil for 30 minutes—or until the beans pop open. Meanwhile, rinse the rice in a fine-mesh strainer until the water runs clear. Add the rinsed rice, bay leaves and 4 more cups of water to the beans. Cover the pot and let the beans and rice cook for about 30 more minutes—or until the rice is cooked and blended with the beans. (It’s best to not stir too much as the rice cooks; this can make the kitcheree taste starchy.) Add more water if necessary as the beans and rice cook. Meanwhile, prepare the homemade masala. In a cast-iron or heavy skillet over medium-high heat, melt the butter or ghee to just short of bubbling. Add the turmeric, pepper and cumin, lower the flame and add the ginger. Cook for 3 to 4 minutes. Add the onion and garlic and cook on a low flame, while stirring occasionally, until the onions are translucent (usually about 10 to 15 minutes). Add the homemade masala mixture to the beans and rice along with the Bragg’s Liquid Aminos. Cook the combined mixture on medium-low flame for 20 minutes, then add the garam masala and turn off the heat. Leave the pot on the stove with the burner off for another 30 minutes. Serve the warm kitcheree in bowls with an extra splash of Bragg’s. Store in the refrigerator and reheat as necessary. If you’re sick or sensitive to spices in general, reduce all of the spices by half. If you’re pregnant with morning sickness, or breastfeeding and your baby is sensitive, make the kitcheree with only the butter, ginger, well-cooked onion, turmeric and Bragg’s Liquid Aminos. For morning sickness, eat 6 tablespoons low-spice kitcheree every 1 to 2 hours.
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OATMEAL REDUX BY E L I F S E LV I L I • P H OTO G RA P H Y BY K AT E L ESU EU R
protein, while dried fruit brings in sweetness and additional fiber without resorting to refined sugar. Spices such as cinnamon, nutmeg and cloves add flavor with few calories while also contributing antioxidants. For those of us who don’t have the luxury of extra time in the morning, cook a large pot of oats—either toasted and boiled for a nuttier flavor, or just boiled for simple goodness—and reheat smaller portions later in the week. Cooked oatmeal will keep in the refrigerator for at least four to five days.
OATMEAL ANEW Each method below makes 4 servings
art of oatmeal’s claim to fame is its ability to lower LDL, or “bad” cholesterol. In light of this, many dutifully health-conscious people tolerate their morning bowls of
ombine some or all of these grains, as indicated, to add up C to ½ cup total: Steel-cut oats (more) Quinoa (less) Amaranth (less) Millet (less) Flax seeds (least)
mush with the excitement of a good patient taking a daily dose of medicine. It’s also true that oatmeal is noted for being the measuring stick with which to gauge all blandness. Well, we think oatmeal deserves a second chance at the table. Let’s first consider the history of oats and how they’re used. Ancient, wild versions of today’s oats trace their roots back several millennia to the fertile lands in the Near East. The cultivated versions of the wild grass started showing up as recently (relatively speaking) as the Bronze Age in Europe. Today, oats are consumed rolled, crushed or ground into flour. Rolled oats often
Flavor with some or all of these add-ins: ¼ c. chopped nuts (pecans, walnuts, cashews or almonds) ¼ c. dried fruit (quartered apricots, pitted and quartered prunes, raisins or cranberries) Top with any of these ingredients: Fresh fruit (berries, chopped apples, mangoes, pears, or sliced bananas) Spices (cinnamon, nutmeg or cloves) Chia seeds
have the bran removed and have gone through processing to make them cook faster. Groats, better known as steel-cut oats, are the inner portion of the whole grain cut into smaller pieces. Oat flour, although excellent for people with celiac disease, doesn’t perform well as a sole ingredient in breads, but works well as a thickener. Oats have more soluble fiber than most other grains, and one of them, beta-glucan, is responsible for lowering LDL by bonding to cholesterol and preventing its absorption into the bloodstream. They also have a surprising amount of protein—particularly in the steel-cut form. Besides providing lots of fiber to create a feeling of fullness, oats also deliver a hefty amount of magnesium, iron and B-6. And oats are the perfect low-glycemic-index,
Optional: ¼ c. milk (dairy or non-dairy) 1 T. coconut oil or butter Sugar, honey or jam Simple boiled method: Use ½ cup grains (either oats alone or mixed with other grains) to 2 cups water. Bring the water, plus a dash of salt, to a boil in a pot. Slowly add the grains and the nuts or fruit (if using), stirring to prevent clumping. Reduce the heat to a low simmer and stir occasionally for about 10 minutes (or less for an al dente texture). Most, but not all, of the water should be absorbed.
pre-workout food to provide slow, sustained energy and plenty of protein to build muscles and improve endurance. Start the oatmeal makeover by choosing the steel-cut variety rather than the more common rolled, then jazz up the bowl by introducing other ancient grains and seeds to the mix, along with sweet dried fruit, toothsome nuts and fragrant spices. Quinoa, millet, amaranth, flax seeds and chia seeds add an astounding array of vitamins, amino acids and minerals to the already nutritious oats. If we had to pick only the most prominent feature of each grain or seed, the list would still be impressive: quinoa for complete protein, millet for high omega-3 and omega-6 fatty acids, amaranth for lysine, flax seeds for lignans and chia seeds for protein. Adding a variety of nuts provides texture, flavor and
Place an absorbent kitchen towel or several paper towels on top of the pot and close the lid over the towel. This will absorb additional moisture and allow the grain to reach full plumpness. Let the grains rest for 10 to 15 minutes and serve warm with any of the toppings suggested above. If a richer taste is preferred, add the suggested optional ingredients before serving. Toasted method: Heat 1 T. coconut oil or butter over a medium flame. Add the grains, the seeds (if using) and the nuts (if using), lower the heat and toast while stirring frequently until the mix is lightly browned and fragrant—about 5 to 8 minutes. Add toasted grains to the water and dried fruit and continue to cook using the simple boiled method, above. EDIBLEAUSTIN.COM
BY ANNE MARIE HAMPSHIRE • ILLUSTRATION BY BAMBI EDLUND It’s easy to dream big at the market—envisioning a week filled with home-cooked, healthy meals using fresh, and in some cases, just-harvested ingredients. But for many of us, it’s a challenge to eat it all before it withers away, either on the counter or in the fridge. And we’re not alone. American families chuck at least one-quarter of all the produce they buy, largely because of spoilage. Here are some tips to increase the longevity of your market bounty while also optimizing your health. Have you ever pulled out a bundle of green onions from the fridge only to discover they’ve gone slimy? Yeah, we’ve been there, too. Avoid this by removing the rubber bands and placing the root ends in a jar filled with an inch or two of water—then keep on the windowsill until ready to use.
Beets, carrots, turnips, parsnips and radishes, oh my! Enjoy the cool season’s bounty longer by cutting the tops off the roots (all but ½-inch) before storing in an open container in the fridge, covered with a damp towel. Store the edible, trimmed greens separately in an airtight container in the crisper.
Some herbs—especially basil—are cold-sensitive, meaning they’ll turn black in the fridge before you can say pesto alla Genovese. To keep basil fresh, cut a bit off of the stems and place in a jar of water on the counter away from direct sunlight. Do the same for cilantro or parsley, but place those in the fridge.
Many fruits emit ethylene gas, which makes other fruits and vegetables ripen too fast and desiccate in the fruit bowl or get mushy in the crisper. Best to separate produce that releases the gas from produce that’s sensitive to it. ETHYLENE RELEASERS REFRIGERATE: Apples Apricots Cantaloupe Figs Honeydew DO NOT REFRIGERATE: Avocados Bananas, unripe Nectarines Peaches Pears Plums Tomatoes
SENSITIVE TO ETHYLENE Bananas, ripe Broccoli Brussels sprouts Cabbage Carrots Cauliflower Cucumbers Eggplant Lettuce & other leafy greens Parsley Peas Peppers Squash Sweet potatoes Watermelon
If, like most of us, you lack a root cellar, store potatoes in a cool, dark place in a basket, bowl or paper bag. Remember to keep potatoes a healthy distance from onions, which can make those spuds sprout more quickly. Also be aware that light causes potatoes to turn green and sprout, and refrigeration causes the potatoes’ starch to convert to sugar and discolor while cooking.
Dry-clean your fresh-from-the-coop eggs with an abrasive sponge to remove any dirt or debris, but don’t soak the eggs in water—cold water pulls bacteria from the surface of the egg into the interior. If you prefer rinsing the eggs, wait until you’re ready to use them. Rinsing removes the egg’s bloom, the natural antibacterial coating on the shell. If planning an omelet in the near future, no need to store fresh eggs in the fridge. But to keep eggs longer (up to a month or so), it’s best to refrigerate.
As counterintuitive as it may seem, bread actually gets stale faster when refrigerated rather than left at room temperature. Keep sliced sandwich bread in a bread box or other airtight container, but leave crusty, artisanal loaves in a paper bag.
Store intact whole grains, such as brown rice, barley, millet or oats, in airtight containers (mason jars are ideal) for up to six months in the pantry or up to a year in the freezer. Whole-grain flours and meals, on the other hand, don’t last as long; they lack the bran layer that protects the grain from the detrimental effects of oxygen. Store these in airtight containers, as well, for up to three months in the pantry or up to six months in the freezer. If your pantry environment is particularly humid, however, refrigerate rather than keep at room temperature.
Discard any bruised or moldy fruit, then store raspberries, strawberries or blueberries in a sealed container in the fridge, where they’ll last for a couple of days. (Note: Wait to wash berries until right before eating.) To keep longer, wash berries carefully, pat dry and freeze on a cookie sheet. Once frozen, transfer to a container and freeze for up to a year.
Wash thoroughly, remove the rubber bands, cut 1 inch off the stems and place upright in a jar filled with about an inch of water. Refrigerate and change the water frequently until ready to use.
’Tis the season for citrus! To keep it longer than a couple of days, store citrus in the fridge loosely. If juicing, bring it back to room temp to extract the most juice.
Unlike many other fruits, avocados don’t ripen on the tree; they naturally ripen on their own once harvested. To speed up the process, store avocados outside of the fridge in a paper bag and throw in an apple or a banana; these fruits release ethylene gas that hastens the ripening process.
Place soft cheeses, such as brie, mozzarella or chèvre in an airtight container in the fridge once opened. Wrap hard and semi-hard cheeses, such as Gouda, cheddar or blue, in parchment or wax paper first, then in aluminum foil. Store all cheeses in a warmer part of the fridge—in the vegetable drawer or on the bottom shelf.
FOOD SAFE BY K R I ST I W I L L I S
woman is crying in the dining room of the Blue Ginger
troubling is the fact that the number of children diagnosed with
restaurant in Boston. Instead of being alarmed, though,
allergies between 1997 and 2011 has increased by 50 percent.
Chef Ming Tsai is delighted because he knows these are
Scientists are unclear about what’s causing the dramatic in-
tears of joy. The customer’s son, who suffers from severe food
crease in food allergies, but the general consensus is that it’s a
allergies, is having his very first meal out at a real restaurant. “I
combination of genetics and environmental triggers. “No one
grew up and became exactly who I am because I ate at restaurants
knows why people have food allergies, but there are many theo-
all the time with my parents,” says Tsai. “I think it’s the right of
ries,” says Mike Spigler, vice president of education for the Food
every American to be able to eat safely in a restaurant.”
Allergy Research & Education (FARE) organization—a national
Tsai is one of the food industry leaders helping to make dining
effort that invests in research and provides tools and resources
out safe for people with food allergies—a cause he championed
for people with food allergies. “Every time we think we figure it
even before his own son was diagnosed with an allergy to nuts.
out, a study or statistics come out that discredit it.”
He was instrumental in passing legislation in Massachusetts that
Austinite Beth Martinez felt lost and overwhelmed when her
set standards for how commercial kitchens create dishes that are
son Lorenzo was diagnosed with a life-threatening combination
safe for all diners—the first statewide law of its kind that’s now
of allergies to peanuts, tree nuts, soy, dairy and wheat. “There is a
being used as a model by other states. The need for labeling and
huge learning curve,” says Martinez. “At times you think, How am
safety standards is pressing—15 million Americans currently have
I ever going to be able to keep my kid safe? But you reach a point
food allergies that can cause a range of reactions from simple
where you realize you have achieved a new normal in your life.”
rashes and irritation to anaphylactic shock and even death. Also
Martinez’s new normal relies heavily on information and research
from FARE, as well as connections to other local families dealing
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with food allergies through Austin Families with Food Allergies (AFFA). The community shares news, tips and alerts via their online forum, Facebook group, monthly educational meetings and an annual family retreat. Allergy experts agree that anyone can develop a food allergy at any point in their life, and although any food can trigger a reaction, 90 percent of all food allergies involve eight particular
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foods: Peanuts, tree nuts, milk, eggs, wheat, soy, fish and shellfish. People with food allergies have to pay careful attention to dishes with unexpected ingredients. For example, someone who’s allergic to chicken has to question any dish that might contain chicken
broth—including queso, mashed potatoes or rice. A food allergy becomes even more challenging for people with a career in the culinary industry. Michelle Lee, who is on the Foodie Team at Central Market, discovered she was allergic to mangoes 10 years ago, then blueberries a few years later. She manages what she eats by paying careful attention to labels, but sometimes has to make special arrangements at work. “It can be hard sometimes because we do a mango event each year,” says Lee. “I try to avoid the produce department that week. Also, if anyone is doing a food demo that uses mango, I can’t go near their table or in their prep area. I also have to be careful with sample products
LOCAL INGREDIENTS, TREASURED MEALS!
because mango powder and blueberries are used quite a bit.” FARE works with the National Restaurant Association and food manufacturers through training programs such as SafeFARE, ServSafe and AllerTrain, to help those who prepare food understand basic but vital information. For example, if an item comes in contact with an allergen—no matter how quick or seemingly insignificant the contact might be—the item is irrevocably contaminated. “Chefs are used to dealing with microbes, like with raw chicken,” says Spigler. “If raw chicken touches something, but you cook it through, the microbes are killed. But if a diner has a dairy allergy and a chef cooks their food on a grill that was used to cook something with cheese on it, that diner is going to get sick. Once that touch happens, it’s over.” To ensure that the next generation of chefs considers food allergy safety protocols part of their standard operating procedures, culinary schools are incorporating training on common allergens in their coursework. Chef Jackie Parchman of the Auguste Escoffier School of Culinary Arts in Austin teaches a baking and pastry course that includes lessons on gluten intolerance, celiac disease, diabetes and lactose intolerance, as well as vegetarian and vegan dietary restrictions. “The course enlightens the students to what the general public now is facing as far as food allergies, and how they can, as chefs, accommodate customers in the future,” says Parchman. Identifying allergens and protecting guests starts with recipe development. Tsai and his team created a spreadsheet system called “The Bible” that lists every ingredient in every dish—making it easy for anyone on the line to identify what the diner might be allergic to on a plate and substitute it out. “A steak-and-potato dish can have shellfish in it if the potato was fried in the same oil as the shellfish,” says Tsai. “That’s the kind of thing that is easy to EDIBLEAUSTIN.COM
overlook—and I don’t care how smart you are, it’s hard to remem-
Public Classes Distance Learning Professional Chef Training
ber every dish on your menu.” Restaurant guests with allergies can do their part, as well. Note the allergy when making the reservation and ask questions about the menu. FARE created a card that helps alleviate some of the confusion when communicating with the kitchen. Diners can hand the card identifying their allergies to the server so that everyone is on the same clear page. Executive Chef Mat Clouser of Swift’s Attic is particularly motivated to accommodate diners with food allergies, because he personally suffers from a shellfish allergy that emerged after several years of working in kitchens. His team emphasizes train-
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ing and balances the menu so that there are plenty of options for people with allergies. They also avoid ingredients that commonly cause issues—opting for gluten-free soy, for example, and substituting coconut milk for cream to add richness to a dish. “The last thing we want to do is make anyone sick,” says Clouser. “We’re in the business of serving people food and making people happy. Anything we can do to get food in their bellies and keep them smiling, that’s what we want to do.” With leadership from chefs like Ming Tsai and organizations like FARE, people with food allergies can expect it to get easier to find more delicious, and safe, meals at home and at area
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restaurants. For more information on FARE, visit foodallergy.org For information on Austin Families with Food Allergies, visit facebook.com/Austinfamilieswithfoodallergies
TIPS FOR DINING OUT Research. Know the types of foods that can have “hidden” ingredients, such as sauces, desserts and buffet items. Call ahead. Contact the restaurant a few days in advance to let them know you have allergies and ask how they might be able to accommodate you. Giving the restaurant advance notice gives them time to plan a memorable meal for you. Share and ask questions.
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Even if you’ve called ahead, tell your server about any allergy. Take a chef card, available on the FARE site, to help clearly communicate your allergies to the server and the kitchen staff. Don’t be embarrassed about your allergy; it’s a normal course of
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Follow Bee Tree Farm on Instagram to see more antics from the farm @txbeetree
BEE TREE FARM BY J E N N A K E L LY- L A N D ES
t’s 6 a.m. and the sleet that fell gently all morning has started
help them die. We’ve raised our own food and bowed our heads
spitting horizontally, and now daggers of ice attack the back
over many meals seasoned with our tears and blood and sweat.
of my neck as I crouch alongside my goat, Jolene. At this hour,
My transition away from a conventional lifestyle was an unin-
in this weather, she radiates just enough warmth to nudge my fin-
tentional and peaceful revolution—a stand I never realized I was
gers forward into rhythmic motion against her udder. My eyes, still
taking. But to be here now, inserted directly into the most intimate
swollen from sleep, remain shut as I lean wearily into her side,
cycles of life, which churn steadily through birth, death and then
which smells of hay, musk and milk. Despite the icy rain and the
birth again, is a quiet objection to industrial agriculture and a com-
gusts of wind that slap my forehead, despite the unholy hour, I
mitment to keep our food close, happy and healthy. Living here,
keep milking. I milk in the morning and the evening; I milk each
we’ve reclaimed our food choices, but we’ve also reclaimed our
day, in sickness and in health, honoring this marriage between me
most basic senses. Years ago, I sought solace on structured walks
and a small herd of dairy animals that ambled their way into my
with leashed dogs through landscaped neighborhoods. Now, I
world and onto my farm—completely transforming my life.
clamor up feral hillsides alongside the goats. Entertainment was a
I did not set out to become a dairy farmer. Frankly, I didn’t set
$10 ticket to the movies and now it’s a sip of bourbon on the porch
out to be a farmer at all. Six years ago, my husband and I were sigh-
watching my cow lift up her head in silent awe to observe geese fly-
ing with boredom in the suburbs of Austin. My persistent search
ing south. At one time, I purchased knowledge through a graduate
for professional happiness left me only half-full—which is to say,
degree in policy, but now it’s offered to me free in the barn where
I was in a perpetual state of half-empty. Something was off; the
livestock societies could instruct nations about diplomacy and de-
neighbors were too close, the night sky too bright from ambient
mocracy. Here, there is profound comfort in knowing that as long
light, the manicured lawns too overtly emerald. At that time, we
as we feed the farm, the farm will feed us—in ways we know, and in
weren’t able to clearly articulate our ennui and discontent—things
ways we may never fully comprehend.
just felt wrong. Then one day, we tore out a corner of our tidy yard to plant a garden, and, in further rebellion, drove out to Callahan’s and returned with a box filled with baby chicks. Suddenly, we were engrossed in the magic of food production: the simple equation of providing space and care to an animal, which resulted in an egg. And not a regular egg, but a spectacularly rich, flavorful egg from a chicken whose entire life trajectory was carefully chaperoned by me. I felt powerful, and something began to feel right. That backyard finally felt like home. Six months later, in a moment of bravery and naïveté, we signed papers on a property just east of Austin, and this spring, I’ll open a small farmstead creamery—making cheeses from the milk of our own dairy goats and cows. Not because this is a dream I’ve pursued forever, but because the farm has taught me that this pursuit makes me whole, keeps me strong and feeds me very, very well. Our little farm sits on 65 acres, the majority of which reside in their natural state. We are lulled to sleep under coyote moons with howls piercing the stillness each night. Rattlesnakes coil alongside paths we’ve cleared, and hundreds of mesquite thorns have punctured our tires and our skin. We’ve learned from scratch how to build fences, how to create life from dirt, how to birth animals and EDIBLEAUSTIN.COM
COOKS at home
ROBERT EARL KEEN BY ST EV E W I LSO N • P H OTO G RA P H Y BY K AT E L ESU EU R
obert Earl Keen has a technique for getting a cowboy hat to
the living embodiment of Americana music during its rise in the
look just right. “Go in the shower, stick it under the water
1990s. Even so, he’s psyched to play his most recent album, “Hap-
and just soak it to death,” he says as he stirs a steaming pot
py Prisoner: The Bluegrass Sessions.” He has to blast it from his
of fresh axis deer meat in the kitchen at his ranch in Kerrville. He
pickup’s speakers outside because nobody can figure out the stereo
doffs his replica of the hat Daniel Day Lewis wore in “There Will
this morning. Straight-up covers of bluegrass standards, the album
Be Blood” and stretches it this way and that. “Then, when it dries a
marks one of the rare times Keen has sung about drunks and other
little bit, re-crease it any way you want. If it’s good felt, it’ll hold.”
sad sacks he didn’t dream up himself. “I wanted to make a real blue-
Keen’s pretty good at getting the simmering deer meat just right, too. Originally from India, axis deer is known for tasting a
grass record,” he says. “The only thing out of place is my voice. I’m not a high lonesome singer.”
lot better than our native whitetail. “It’s closer to beef, but lean like
As his cover of “Hot Corn, Cold Corn” rolls into the kitchen full
venison,” he says. Keen likes to have his local wild-game proces-
of lovingly mismatched pots, pans and knickknacks, Keen throws a
sor fine-grind the meat, and he can’t stress this enough: “Leave it
couple of new ingredients into the chili: glugs from a can of Robert
on the counter to get it at room temperature before cooking!” He
Earl Keen’s Honey Pils (produced by Pedernales Brewing Compa-
gushes over the end result—a savory foundation for his chili that
ny) and a good dose of Keen’s own Yardbird Bloody Mary Mix,
hits the sweet spot between spongy and hard. “It’s all consistent,”
inspired by the biggest whoop-and-holler line in his song “Merry
he says. “Like loose gravel.”
Christmas from the Family” (“It’s bloody marys ’cause we all want
Comfortable in the kitchen, Keen might have strong opinions
one!”). The mix has the kind of spices you’d want in chili, or in a
about chunky tomatoes over diced, wooden spoons over metal
meat rub or in a stiff morning cocktail, for that matter. As for the
and staying ever-vigilant against the “crisis point” of too much
beer, he knows it has little real effect on the dish, but somehow, it
pepper, but he’s still a songwriter at heart. The guy who packed
just feels right. “Cowboy campfire voodoo,” he says with a shrug.
an entire crime novel into five minutes and one second of “The
Keen’s fans won’t need any explanation, though. In his chili, as in
Road Goes on Forever” can’t help spinning stories with each new
his music, THERE WILL BE BEER.
addition to the pot. The simple act of adding cilantro gets him going about his greatest cooking failure: an over-prepared dish he dubbed “Chicken à la Keen.” Soon after chopping the onions, he’s off on a tangent about how he won on the radio show “Wait Wait…Don’t Tell Me!” and how Stewart Copeland of The Police didn’t. The brown sugar reminds him of a day on the ranch when he consumed 17 Big Reds and eight chili dogs. “The line between solitude and isolation got too blurry out here,” he says with a shudder. There’s no special story behind the chili, though—just something he makes for his wife and two girls. But he has plenty of stories about them. Like the time his eldest daughter announced how a local restaurant has “excellent quinoa.” “Never say that again,” he advised her. Or how his 28-year marriage has had more crisis points than any pepper could ever reach. “My wife and I called the first twelve years ‘rounds,’” he says. Right now, though, he’s too busy detailing the finer points of his chili philosophy (“Chili must have beans and that’s it!”) to get into other matters of his life—such as how this Houston native became EDIBLEAUSTIN.COM
Something new is happening at
ROBERT EARL KEEN’S “NEVER SAY EXCELLENT QUINOA” CHILI Serves 6–8
1200B W. 6th St. CafeJosie.com Lunch - Happy Hour - Dinner
1 T. olive oil 3½ lb. axis deer meat, finely ground 3 T. garlic powder Salt, to taste 1 small onion, chopped 2 large jalapeño peppers, finely chopped 1 bunch cilantro, coarsely chopped 1 t. coarse-ground black pepper 10 whole peeled tomatoes, chopped 1 15-oz. can + 1 8-oz.can tomato sauce 1 6-oz. can tomato paste 6 T. chili powder (Keen likes McCormick’s) 1 T. Yardbird Bloody Mary Mix 1 15 oz. can pinto beans 1 T. brown sugar 1 t. ground cumin 1 /³ can Robert Earl Keen’s Honey Pils Bring the meat to room temperature, then add the oil, meat, garlic powder and salt to a large pot and simmer on low heat for 2 to 3 hours—adding water to prevent drying. Add onion, jalapeños, cilantro and pepper and simmer for as long as it takes to open up the cans holding the next ingredients. Add tomatoes, tomato sauce and paste, chili powder and bloody mary mix and let the mixture sit until it bubbles. Throw in the beans, fill the can with water and dump it in. Add the brown sugar and cumin. Pour in the beer and drink the rest. When the chili is heated through, it’s ready to serve. obert Earl Keen’s Honey Pils and Yardbird Bloody Mary Mix are availR able at most HEB stores. Axis deer may be sourced online from Broken Arrow Ranch at brokenarrowranch.com. Look for the release of Keen’s new album, “Happy Prisoner: The Bluegrass Sessions,” in February 2015, and visit his site at robertearlkeen.com
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COOKING WITH CITRUS BY E L I Z A B E T H W I N S LOW • P H OTO G RA P H Y BY T H O M AS W I N S LOW
uicy, bright and bursting with vitality,
chards down in the valley, and kaffir limes, sat-
citrus is Mother Nature’s recompense
sumas and kumquats easy to grow in our own
for weeks of cold, gray winter days.
backyards. Sure, you can just peel and eat, but
Here in Texas, we’re spoiled for choice with
isn’t it more fun and delicious to turn all this
Meyer lemons, navel oranges, Persian and key
culinary sunshine into inventive dishes that
limes and ruby grapefruit in abundance in or-
celebrate the tart, pucker-y glory of it all? Yes.
ROASTED BEET, CITRUS, AVOCADO AND BURRATA SALAD Serves 4 1 bunch beets, roasted, peeled 1 grapefruit, peeled, supremed 1 orange, peeled, supremed 1 avocado, peeled, pitted, sliced 4 oz. burrata cheese, torn into bite-size pieces Juice of 1 Meyer lemon Olive oil, for drizzling Coarse salt, for sprinkling 2 T. coarsely chopped parsley leaves 2 T. coarsely chopped cilantro leaves To supreme citrus: Using a sharp knife, remove the peel. Holding the fruit in your hand, make a careful incision along both sides of every membrane, top to bottom, until clean wedges of fruit emerge. Cut the beets into quarters or eighths and arrange on a serving platter. Distribute the grapefruit and orange wedges, avocado slices and cheese among the beets—arranging everything to look artfully haphazard, but being careful not to toss the ingredients around too much to prevent the beets from coloring everything bright pink. Squeeze the lemon juice over all of the ingredients, then drizzle with olive oil. Sprinkle with the coarse salt, parsley and cilantro. To make this a do-ahead dish, prepare all of the components but keep them separate until just before serving. EDIBLEAUSTIN.COM
MARMALADE TART Adapted from “The Big Sur Bakery Cookbook” For the pastry: 1½ c. cold unsalted butter, cut into small cubes 3 c. all-purpose flour, plus extra for dusting ½ c. sugar Grated zest of 1 orange 1 t. kosher salt 1½T. orange juice For the almond cream: 6 T. unsalted butter, room temperature ½ c. plus 1 T. powdered sugar 1½ t. almond extract 1 T. grated orange zest ½ t. kosher salt 1 egg, beaten 3 T. all-purpose flour ¾ c. whole almonds, toasted and finely chopped For the tart: 1 c. marmalade (we used Confituras’ vanilla-bean marmalade) 5–6 assorted citrus fruits (ruby grapefruit, blood orange, naval orange, tangerine) 1 egg, beaten 2 T. sugar 1 T. cold unsalted butter Make the tart dough: Combine the butter cubes with the flour, sugar, orange zest and salt in the bowl of a standing electric mixer and chill in freezer for 30 minutes. Using the paddle attachment, mix the flour and butter mixture on low speed until crumbly. Add the orange juice and 52
continue mixing just until the dough comes together. Turn the dough out of the bowl and gather it together—kneading slightly if necessary (it will be very crumbly). Wrap and chill the dough for at least 30 minutes. Make the almond cream: Cream together the butter, powdered sugar, almond extract, orange zest and salt until light and fluffy. Add the beaten egg, a little at a time—beating as you go until incorporated (don’t worry if the almond cream looks curdled at this point). Fold in the flour, then add the chopped almonds. Reserve at room temperature. Preheat the oven to 375° and line a baking sheet with parchment paper. Remove the dough from the refrigerator and roll it out on a heavily floured surface, or directly onto parchment, until about ¼-inch thick. The dough will be sticky and slightly difficult, but just keep flouring and patching as needed and stick with it. Trim the edges to create a rectangle slightly larger than the baking sheet (12-by-16-inch). Transfer the dough to the parchment-lined baking sheet. Spread the marmalade over the dough, leaving a 1-inch border on all sides. Gently spread the almond cream over the marmalade. Fold the edges of the dough over and crimp. Place the tart in the refrigerator for 30 minutes. Prepare the citrus: Cut off both ends of the fruit (the flat surface will allow the fruit to stand). With a sharp knife, follow the curve of the fruit— cutting off all of the rind and pith. Place the citrus on its side and cut crosswise into ¼-inch rounds—carefully removing seeds or remaining pith. Remove the tart from the refrigerator and arrange the citrus slices evenly over the almond cream. Place them close together but don’t let them overlap. Brush the edges of the tart with the beaten egg, then sprinkle the tart with sugar—going a bit heavier on the edges. Dot the citrus rounds with the butter, then bake the tart for 40 to 45 minutes, until the almond cream and crust are a deep golden brown. Remove the tart from the oven and let it cool on the sheet for at least 15 minutes. Serve warm or at room temperature.
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SCAMPI Serves 4 as an appetizer, 2 as a main dish 1 lb. shrimp (size U10), head and shells on 4 cloves garlic, peeled and grated on a Microplane grater Salt and pepper, to taste 2 T. olive oil 4 T. butter 2 T. dry vermouth Juice of ½ lemon 4 T. chopped oregano, parsley or marjoram 1 lemon, cut into wedges, for serving
Using kitchen shears, cut a slit down the back of each shrimp and devein, but leave the shells intact. In a mixing bowl, toss the shrimp with the garlic, salt and pepper, and set aside. In a heavy iron skillet, heat the olive oil and butter over medium-high heat until the butter foams. Add the shrimp and cook quickly— tossing just until done. Remove to a serving platter. Lower the heat then add the vermouth and lemon juice to pan—scraping up any brown bits. Swirl in the chopped herbs and pour the sauce over the shrimp. Serve immediately with lemon wedges and crusty bread to mop up the juices.
ROASTED POTATOES WITH LEMON AND OREGANO Serves 4 1 lb. fingerling potatoes, parboiled for 5 minutes, then cooled to room temperature and cut in half lengthwise 4 T. olive oil Salt and pepper, to taste 4 T. chopped oregano 1–2 Meyer lemons, cut in half crosswise 6 cloves garlic, unpeeled, smashed Preheat the oven to 400°. Place the potatoes in a mixing bowl and toss with olive oil, salt, pepper and oregano. Place in a single layer in a roasting pan, and add the lemon halves (cut-side down) and garlic cloves. Roast until the potatoes begin to brown and turn tender. Remove from the oven and place the potatoes on a serving platter. Squeeze the roasted garlic and caramelized lemons over the potatoes and mix well. Serve immediately.
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RUBY RED GRAPEFRUIT COCKTAIL WITH ROSEMARY Serves 2 For the rosemary simple syrup: 1 c. sugar 1 c. water Â˝ c. rosemary branches For the cocktail: Juice of 1 ruby red grapefruit Â˝ c. Treaty Oak white rum 1 T. rosemary simple syrup Crushed ice Rosemary sprigs, for garnish
Make the syrup: Place the sugar and water in a small saucepan and simmer over medium-low heat until the sugar dissolves. Add the rosemary and infuse for 2 to 3 hours. Strain and keep in the refrigerator for up to 3 weeks. Make the cocktail: Combine the grapefruit juice, rum and rosemary syrup in a cocktail shaker filled with ice and shake. Strain into a glass filled with the crushed ice and garnish with a rosemary sprig.
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ONE WHOLE DUCK
Photography by Eugenia Bone
BY EU G E N I A B O N E
ne summer day I helped my friend
and cutter bees to blue corn for tortilla chips.
Marilee Gilman slaughter and pro-
Anyway, when Marilee told me she had this
cess about 24 fat ducks. Marilee and
huge chore to do, I volunteered. I thought it
her husband Charlie have a beautiful farm in Hotchkiss, Colorado, and they have grown or raised just about everything, from hogs
would be fun. It was the most exhausting afternoon Iâ€™d spent in years.
Charlie did the killing and ran the birds through the picking machine. First, Marilee and I cleaned them—those tricky
I’ve heard that duck fat is the most digestible fat and I am totally in agreement.
gallbladders! Look! A baby zucchini in the gullet! The endless
A duck is called a duck if it is 6 months old or more; otherwise,
strings of…well, you get the idea. We set aside the gizzards,
it’s a duckling. The most widely sold American duck is the Long
which were so tough to clean that I have to say I kind of aban-
Island duck, derived from the Pekin; it weighs between 3 and 6
doned the job, and the livers, then more picking of all the little
pounds. Wild ducks are wonderful, gamey and dark, but you’ll only
broken bits of feathers with our fingertips and fingernails and
get them from a hunter. (Though be particular: After years of tol-
pliers and paring knives. My back hurt, my feet were sore. After
erating a flock of Canadian geese pooping all over his yard, my dad
a while, we were so focused on getting the damn job done that
finally killed one and ate it. He said it was horrid.) Most ducks are
Marilee and I didn’t even talk to each other anymore. Washing,
sold frozen or defrosted. Choose a duck the same way as a chick-
chilling, and then the butchering. Off went the thighs and legs,
en: plump breasts, elastic skin, with no liquid or blood in the bag
zip went a little paring knife around the wishbone and easy
if the duck is frozen. Ducks have a slightly different anatomy from
off went the breast. I cut the fat off the carcass and put it in
chickens: They are more oblong, and their wishbones are high and
a separate container, and chucked the carcass in a bag. One
narrow. Nonetheless, you butcher a duck the same way as a chicken.
after another, whap! Like a robot: thighs, wishbone, breasts, fat.
Fresh duck will hold in the fridge for a couple of days. Frozen duck
Whap! I started to float out of my body—I was still butcher-
should be thawed in the fridge.
ing and yet I could imagine cutting my thumb off. But I didn’t
One whole duck yields two frozen breasts, two frozen legs, two
and lived to help Marilee brown and then boil up the carcasses
quarts stock and two cups rendered fat. You can confit the gizzards,
for stock, render the fat, then confit 10 or so legs, freeze the
and I always eat the liver, if I can get it, the first night.
breasts, confit the gizzards, and make up a batch of duck liver pâté with cognac. Usually a martini makes me pretty silly pretty quickly, but my post-duck slaughter cocktail did absolutely nothing to affect my numb body. All I can say is, preparing one duck for the table is not only significantly easier than processing a brace; it won’t interfere with cocktail hour, either. Duck is a wonderful poultry, as easy to cook as chicken, but with richer, darker meat and a thick layer of sweet fat. It cooks wonderfully with fresh and dried fruits of all sorts, from berries to tomatoes to citrus, as well as mushrooms, olives, ginger, chili, rosemary and sage, booze and honey. The eggs are awesome. Humongous, they are great to use in a one-egg appetizer. I can think of no other protein that produces as many dinner options as one whole duck, except maybe two whole ducks. Everything on the bird is edible, and all of it is preservable. The breasts and legs can be frozen (though you can also pressure-can the meat), the bones can be browned and boiled to make stock, and the fat can be rendered to use in making confit. The frozen duck pieces are good for up to six months. The stock can be refrigerated, frozen or canned in a pressure canner. The fat is good in the refrigerator for at least six months, and foods that have been brined and cooked in the fat can be refrigerated for a couple of weeks, because the brining stage retards spoilers, and once covered in fat, air cannot penetrate the food. The fat is also a fabulous alternative to butter in savory applications.
DUCK LIVER CROSTINI Serves 2 as an hors d’oeuvre Duck liver pâté spread on small pieces of toasted baguette makes a marvelous hors d’oeuvre. You can make this dish with chicken livers, too. 1 large duck liver (about 1/³ cup) 1 T. rendered duck fat 1 T. unsalted butter 1 T. minced shallots Salt and freshly ground black pepper 2 T. brandy 1 t. lemon juice Hot sauce to taste 1 t. minced fresh thyme 4 slices toasted bread Coarsely chop the liver. In a small skillet, heat the duck fat and butter over a high heat. Add the shallots and cook until translucent, a few minutes. Add the liver, salt and pepper to taste, and cook until browned all over, about 5 minutes. Using a mini food processor or mortar and pestle, mash the liver with the brandy, lemon juice and a few drops of hot sauce until smooth. Stir in the thyme and pack the pâté into a ramekin and chill. Serve smeared on small pieces of toasted bread.
BRAISED DUCK LEGS WITH ONIONS AND CARROTS Serves 4 This is real home cooking, simple and hearty. I also cook duck legs in homemade sauerkraut. Just add the sauerkraut in place of the carrots and onions. When you brown the duck legs they will throw off a few tablespoons of fat. Use it to sauté vegetables. It is delicious, much better than butter. 4 duck legs (drumsticks and thighs) 4 carrots, coarsely chopped 2 medium onions, coarsely chopped 2–3 c. duck or chicken stock, or a combination 4 garlic cloves, chopped ¼ c. chopped flat-leaf parsley Salt and freshly ground black pepper 12 tiny yellow potatoes, such as Yukon Gold or German Butterball (about ¾ lb.) Bread, for serving Preheat the oven to 350°. Heat a large Dutch oven over medium-high heat. Add the duck legs, reduce the heat to medium-low and cook until they are browned all over, about 15 minutes. Remove the legs and transfer to a plate. Pour the fat out of the pan. Return the Dutch oven to the heat. Add the carrots and onions and cook until the carrots are tender, about 10 minutes. Return the legs to the pot, add 2 cups of the stock, the garlic, parsley, and salt and pepper, to taste. Cover, place in the oven, and bake for 30 minutes. Add the potatoes. If the pot looks dry, add another ½ cup to 1 cup of stock. Cover and bake 15 minutes longer, until the potatoes are tender. Serve in bowls with big pieces of bread.
all parts of a food, from Apples to Zucchini, check out “The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals” (Clarkson Potter, 2014), or KitchenEcosystem.com. Eugenia Bone is a cook and author whose stories and recipes have appeared in newspapers and magazines across the country, including The New York Times Magazine, Saveur, Food & Wine, Gourmet, Fine Cooking, Wine Enthusiast, Martha Stewart Living and The Wall Street Journal, among many others. She is the author of five books, including “Italian Family Dining,” “Well-Preserved: Recipes and Techniques for Putting Up Small Batches of Seasonal Food” (nominated for a James Beard award), “Mycophilia: Revelations from the Weird World of Mushrooms” and “The Kitchen Ecosystem: Integrating Recipes to Create Delicious Meals.” Visit Eugenia’s blog at KitchenEcosystem.com.
Photography of braised duck legs by Meagan Schlow; of chicken confit by Eugenia Bone
For more recipes that utilize
CHICKEN CONFIT WITH LENTILS Serves 4 When there’s chicken confit in the fridge, I know I have a delectable meal moments away. Confit is a preservation method where the fat acts as a barrier between the meat and spoilers. The brining stage for the poultry in a confit helps prevent the growth of microorganisms, and the cooking stage kills or disrupts spoilers, too. The key to successful confit preservation is to keep the meat totally covered in duck fat and then heat it thoroughly before serving (to an internal temperature of 165°). The chicken thighs will keep in the refrigerator covered with duck fat for up to 2 weeks. The confit can also be prepared with duck legs. You can serve the chicken thighs whole on a bed of lentils, as here, or pull the meat off the bone and chop it for salads or in pasta dishes. It’s alarmingly delicious. 8 chicken thighs, bone-in, skin-on 2 T. salt 2 sprigs of fresh thyme, or more, if desired 2 large garlic cloves, smashed and peeled 2 bay leaves 24 black peppercorns 4 c. rendered duck fat 8 small shallots or garlic cloves, peeled (optional) 1 c. brown lentils Extra-virgin olive oil 8 large scallions, minced In a large bowl or sturdy plastic food storage bag, combine the chicken thighs, salt, thyme, smashed garlic, bay leaves and peppercorns. Shake well to distribute the seasoning and refrigerate for 12 hours (overnight is best). Preheat the oven to 250°. Remove the chicken thighs from the marinade and rinse off all the salt and herbs. Let the chicken rest for about 30 minutes in the refrigerator, wrapped in plastic, to allow the salt to distribute evenly throughout the chicken.
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In a heavy-bottomed medium Dutch oven, melt the duck fat over medium heat. Tuck the thighs into the fat to cover. You can add more thyme sprigs and the shallots or garlic cloves at this point to add more flavor. Place in the oven and bake for 3 to 4 hours, or until the chicken is meltingly tender. You can store the cooked chicken in the refrigerator at this point. (Let the pot with the chicken return to room temperature, then refrigerate.) In a small saucepan, combine the lentils with water to cover. Bring to a boil over high heat, then reduce the heat to low, cover and simmer until the lentils are tender, about 15 minutes. Dress the lentils with salt and a drizzle of olive oil. Toss in the scallions. Wipe the fat off the chicken thighs (this doesn’t need to be a thorough job), then heat a skillet over medium-high heat. Sear the thighs in the skillet, about 4 minutes on one side, 3 on the other (a bit longer if the chicken was very cold). Pour the lentils onto a platter and set the chicken thighs on top. Serve warm or at room temperature.
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FRUIT TREES BY L AU RA M C K I SSAC K • P H OTO G RA P H Y BY CA RO L E TO PA L I A N
any of my favorite
is simply one that has been
pulled out of the ground in its
dormant period and packed in
dewberries gathered around
a moist medium for shipping
the lake where my cousins and
or storage at your nursery.
I swam, the little crunchy pears
Edible fruit trees do not grow
from the trees growing in an
true from seed, but are grafted
empty lot near my house and
combinations of hearty root-
the warm figs from the trees
stock and desirable fruit.
in my great-grandmother’s
Some fruit trees require
half-acre kitchen garden. Al-
multiple plants nearby in
most all of our neighbors had
order to pollinate. It’s also a
fruit trees in their yards—
good idea, if room is avail-
peaches, persimmons, pears,
able, to plant multiple culti-
vars of the same fruit to en-
trees were all common. And
sure a good harvest—some
church picnics almost always
may do better than others
featured fig preserves, black-
in your particular area and
berry or peach cobblers and
some fruit tree varieties are
sweet plum or mayhaw jelly.
easier to care for than others.
To the hobby gardener,
If your garden is organic, it’s
fruit trees may seem like too much hassle. But if you choose the
best to simply watch the tree for trouble and treat as needed, advises
right species and pay attention to planting specifications, certain
Daphne Richards of the Texas A&M AgriLife Extension. Common
types will flourish with little maintenance. Many trees will pro-
pests of peach and plum trees include scale and plum curculio, each
duce for years, or even decades. Good tree choices for Central
of which can be controlled by careful application of neem oil (or
Texas are fig, peach, persimmon, loquat, pomegranate, plum, olive,
other horticultural oil), and by keeping the soil and plant as healthy
satsuma, lemon and key lime.
as possible to fend off pests and diseases. Fungal issues can be con-
Basic requirements for fruit trees include deep soil, adequate
trolled with sulfur, available at local garden stores.
water and space, and the proper number of chilling hours (the
It’s vital to keep lawn grass, weeds and leaf litter clear of a tree
number of hours where the temperature is above 32 degrees and
in its first year, because weeds and lawn grass compete for wa-
below 45 degrees). Many fruit trees require a certain number of
ter and nutrients. Keep trees well mulched to conserve water and
these chilling hours to come out of dormancy. Deep soil can be
deter weeds. If growing stone fruit trees, such as peach or plum,
an issue in Central Texas but can be solved by planting in raised
thin the fruit from the limbs in their early stage of growth, says
berms. For watering, lay out soaker hoses along the tree’s drip line,
Richards. “[The trees] are producing fruit for the next generation,
which is equal to the edge of the canopy.
and will produce as much as possible—putting all of their energy
Fruit trees are available in containers or in bare-root form. When buying container plants, pull the plant out of the container and in-
into it.” Thinning the fruit prevents carbohydrate drain and leads to higher-quality fruit and a healthier tree.
spect the roots before purchasing. If the roots are thick and tightly
With a little effort and cultivar research, the joy of walking out
wound within the container, choose a different plant; this is a sign that
into the backyard and plucking baskets of fresh fruit to share with
the plant has been in the container too long and has become “root-
friends and family can be yours.
bound”—a condition that will make it difficult for the plant to spread
To find suggested cultivars for our area, as well as planting times
out its roots properly when planted in the ground. A bare-root tree
and cross-pollination status, visit aggie-horticulture.tamu.edu
SUSTAINABLE FOOD CENTER
FARM TO WORK BY EVAN DRISCOLL
fter working on farms for six years, I’ve made the
plunge back into the office. One of the perks of working on a farm was the physical health it afforded me. Because I was in constant motion and had access to all the fruits, vegetables and proteins I could eat, I never worried about diet-related health problems. Now, even though I work at a desk, I’m realizing just how important highly accessible, locally sourced fruits and vegetables are in the workplace. Sustainable Food Center’s (SFC) Farm to Work program aims to make locally sourced food available to more people at work by creating relationships between farms and businesses. Participating farmers make weekly deliveries of fresh, nutritious fruits and vegetables directly to employees in the office—allowing them to benefit from healthy, locally grown foods. And the farmers benefit by having access to new customers and developing a direct relationship with them. Claire Moore is a Farm to Work coordinator at The University of Texas, where she promotes, supports and implements SFC’s program for more than 1,500 participating staff and administrators. When asked what attracted her to the program, Moore says they’d wanted to increase access to local, high-quality produce for faculty and staff at UT for some time. “We wanted to make it as easy as possible for people to get their daily servings of fruits and vegetables,” she says. “Farm to Work not only makes it easy for employees to buy and use produce, but it also makes it easy for employers to offer the program. As an employer, we get to do all of the fun parts: Marketing the programming and helping the farmer and participants each week at the delivery sites.”
Garden Find Your
Purchasing food through Farm to Work, rather than the grocery store, has allowed Moore to learn about food directly from the people who grow it. “I also get a chance to learn from coworkers…how they cook and prepare the food. I’ve received many great recipes.” And Moore thinks the program has increased her consumption of fruits and vegetables—even those unfamiliar to her. “I’d never tried a persimmon or fresh date before the program,” she says. “Now I cannot get enough persimmons!” Moore believes the program has strengthened the UT community as well as the connection between the employees and the food they eat. “[The deliveries] bring people together each week,” she says. “It’s a chance for us to show that we care about our staff and want the best for them.”
For more information about the Farm to Work program, or other SFC programs, visit sustainablefoodcenter.org EDIBLEAUSTIN.COM
NUTRITIONAL YEAST BY KATE PAYNE • PHOTOGRAPHY BY JO ANN SANTANGELO
brewer’s yeast are related, but are not the same thing. (Brewer’s yeast is more bitter and tastes less cheese-like.) Nutritional yeast contains a panel of B-complex vitamins via fermentation—niacin, riboflavin, thiamin and B-6—with the exception of B-12, which is usually added after the fermentation and pasteurizing. The deactivated yeast contains other health-promoting compounds, too, such as amino acids, folic acid, zinc and selenium, and is touted as a complete protein (like beans and rice in one!). There is some debate over the MSG-like effects one might experience when eating certain brands of nutritional yeast. Try to stick with brands that use a low-temperature pasteurization process, which helps keep the high levels of glutamic acid—an amino acid protein that is naturally present in the yeast—from breaking apart and forming free glutamic acid. This free acid is something to avoid because of its excitotoxicity, which raises the levels of glutamate, a neurotransmitter, in our bodies and causes overstimulation of neurons that can lead to brain cell damage. High-heat processed nutritional yeasts or food additives that skate by on food labels without our notice—yeast extract, autolyzed yeast, ingredients that are “hydrolyzed,” to name a few—contain free glutamic acids as a result of the processing methods that break down proteins. So why are these excitotoxins in everything we eat? Well, they taste good and make other foods taste good. The beloved umami flavor is based on a savory foods’ glutamic acid content, which only transforms into a free acid when the foods are highly processed. All deactivated yeast contains some amount of free glutamic acid, because when the yeast cells are killed via pasteurization, the pro-
tein that makes up the cell walls degrades to a certain extent, breaky relationship with nutritional yeast goes all the way
ing down into the amino acids that originally formed that protein.
back to the four years I spent meat-free in high school
There’s a balance in all of this, though, in the form of moderation,
and college. Also peppered through this time was a six-
and not relying heavily on something that’s meant to be a minor addi-
month stint of chips-and-salsa veganism, where I perfected my de-
tion to a meal. Still, I find myself wary of consuming nutritional yeast
votion to the nutty, complex and cheese-like yeast flakes. And even
daily, and in volumes larger than one tablespoon. If the goal is to keep
though a return to dairy cheese ended my short-lived vegan streak
the amino acid protein intact, it’s probably best to avoid using nutri-
and traveling in Italy derailed the vegetarianism, nutritional yeast
tional yeast in recipes where it will be baked or heated beyond a boil
has remained a pantry staple of mine.
at 212 degrees, which is the highest temperature it might reach during
Known affectionately as “nooch” by vegan and vegetarian cui-
a low-temperature pasteurization process. For me, that means vegan
sine champions, nutritional yeast, like all yeasts, is part of the fun-
baked cheese sauces relying on nutritional yeast are out, as well as
gus family—specifically, Saccharomyces cerevisiae. It’s grown in
baked goods where nutritional yeast is used as a cheese substitute.
similar fashion as the packaged stuff in the baking aisle used for
If consumers choose to completely avoid free glutamic acids,
leavening breads, but the pasteurization and drying process deac-
they’ll need to stay away from fermented foods, nourishing broths and
tivates nutritional yeast’s proofing powers. Nutritional yeast and
anything pasteurized, according to the truthinlabeling.org campaign.
Vegans and vegetarians who rely on nutritional yeast for a daily vegetarian source of vitamin B-12 might consider getting that in supple-
H E R E ’S S O M E I M P O R TA N T N U M B E R S TO C H E W O N
ment or liquid form, because the nutritional yeasts that include B-12 in
their RDA allowance are fortified with it after pasteurization. These classic snack recipes are favorites around our house, and a delicious way to incorporate nutritional yeast into our diet periodically.
3 Holistic Dentists
1000’s of heathly smiles
2 T. olive oil ½ c. dried popping corn 1 T. unsalted butter (or olive oil)
1 T. nutritional yeast, or to taste Salt, to taste
Heat the oil in a lidded stainless steel skillet or frying pan over medium-high heat for a few minutes until it runs easily and shimmers. Drop a few kernels of dried corn in the pan and put on the lid. When the kernels pop, remove them, pour the remaining corn into the pan and replace the lid. Shake the pan back and forth on the burner so the kernels are evenly coated in oil and distribute properly throughout popping. Popping should take about 5 to 10 minutes. Transfer the popcorn to a large bowl. Drop a pat of butter or a slosh of olive oil into the still-hot pan and swirl until heated. Pour the popcorn back into the pan and swirl it around, or mix with tongs, to coat. Return the popcorn to the bowl and add nutritional yeast and salt, to taste.
KALE CHIPS Yields 2 cookie sheets of chips 1 bunch kale, washed, de-stemmed and cut or torn into the size of large chips 1 T. olive oil (or warmed coconut oil) 1 T. nutritional yeast
1 t. curry powder 1 t. turmeric powder ½ t. fresh ground pepper ¼ t. sea salt
Preheat the oven to 200°. Dry the kale in a salad spinner, or with towels, and combine with the oil in a large mixing bowl (massage the leaves so that the oil coats crevices of all pieces). Mix together the dry ingredients and add to the kale—again, massaging to incorporate the seasoning evenly throughout. Line an ungreased cookie sheet with as many kale chips as possible without the pieces touching or overlapping. Bake for approximately 20 to 25 minutes. Allow to cool for a couple of minutes, then consume immediately or store in an airtight container or bag. Alternatively, make the chips using a dehydrator set at 135° for 35 to 45 minutes.
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& Wimberley : (5
Available Home - Under Construction 1986 Incrociato, New Braunfels, TX 78132
$539,245 3 Bed 2.5 Bath 3,673 Sq. Ft.* Single Story Stone & Stucco Detached 2Â˝ Car Garage w/storage Community: Vintage Oaks Other Features Stacked stone fireplace; cottage bead board cabinetry in kitchen, master bath and secondary baths; granite countertops and stainless steel appliances and tumbled travertine backsplash in kitchen; wood flooring throughout. *Square footage includes indoor and outdoor living space. For more Info Visit: TexasCasualCottages.com
Elevations are artist renderings and some minor changes may occur after the rendering has been produced. Pricing and product information may change without notice.
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
Blackbird Bakery is the premier supplier of prepared gluten-free pastries, breads and gluten-free flour blends in Austin. 512-971-7955 blackbird-bakery.com
The Culinary Factory Retail and food service co-packers for individual companies and restaurants, full service commissary kitchen and fulfillment center. 512-289-1282 3913 Todd Ln. #203 theculinaryfactory.com
Lick Honest Ice Creams Artisan ice creams celebrating the finest ingredients Texas has to offer! Handmade in small batches in our shop, locally sourced and seasonally inspired. 512-363-5622 2032 S. Lamar Blvd. ilikelick.com
Lone Star Foodservice Lone Star Foodservice is a famly-owned wholesale meat company, whose mission is to source and deliver the finest cuts of natural beef, pork and lamb to tables across Texas. 512-646-6218 1403 E. 6th St. lonestarfood.com
Tamale Addiction Healthy contemporary version of the traditional pre-Hispanic tamales with organic non-GMO corn masa, no lard and no trans-fat oils and completely gluten-free. 512-278-1775 114 E. Parsons St., Manor tamaleaddiction.com
Texas Olive Ranch Fresh Texas-grown extra virgin olive oil from Carrizo Springs, infused olive oil and balsamic vinegar at farmers markets in Austin, SA, NB, Houston, Dallas. 877-461-4708 texasoliveranch.com
Blue Note Bakery 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
Royers Pie Haven Royers Pie Haven is a place you can come grab a slice of handmade sweet and savory pies, amazing coffee & sweet treats. 512-474-2800 2900 B Guadalupe St. 979-249-5282 190 Henkel Circle, Round Top royerspiehaven.com
BEVERAGES Hilmy Cellars Vineyards, winery and tasting room. 830-644-2482 12346 E. US Hwy. 290, Fredericksburg hilmywine.com
JuiceLand JuiceLand serves fresh juice & superfood smoothies in 10 Austin locations & one in Brooklyn, making people feel better all the time! Drink Fresh Juice! 512-480-9501 1625 Barton Springs Rd. 512-628-0782 2307 Lake Austin Blvd. 512-243-5719 701 Capital of TX Hwy. 512-284-9044 2422 Ranch Rd. 620 S. 512-494-6905 2828 ½ Guadalupe 512-373-8731 9901 Brodie Ln. www.juice.land
Wayward Chocolat Wayward Chocolat makes chocolate as good as it gets, capturing the handcrafted care of old-world chocolatiers - but with a healthy, modern twist. 512-294-2111 21300 Hwy. 71 West, Ste. 300 waywardchocolat.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 4978 W. US Hwy. 290 512-342-6893 10515 N. MoPac Hwy. 512-280-7400 9900 S. I-35 512-263-9981 13015 Shops Pkwy. 512-366-8300 5775 Airport Blvd. specsonline.com
Texas Hills Vineyard Winemaking, wine sales, tasting room, patio for picnics, gifts, award-winning wines, fun-loving staff and a beautiful place to visit. 930-868-2321 878 RR 2766, Johnson City texashillsvineyard.com
Thirsty Planet Brewing Co. Thirsty Planet is a small craft brewery located in Southwest Austin. Our tasting room is open every Saturday for tours. 512-579-0679 11160 Circle Dr. thirstyplanet.net
Tito’s Handmade Vodka Tito’s Handmade Vodka is handcrafted from 100% corn and distilled 6 times by Tito Beveridge in Austin, TX at America’s original microdistillery. Gluten-free! 512-389-9011 titosvodka.com
Wedding Oak Winery Texas winery using 100% Texas grown wine grapes located in a historic 1926 building. Open 7 days a week. Specializes in Mediterranean varietals. Great patio. 325-372-4050 316 E. Wallace, San Saba weddingoakwinery.com
CATERING AND MEAL DELIVERY Pink Avocado Catering A custom catering company specializing in tailored menus, incredible food and surprisingly personal service. 512-656-4348 401 Sabine St. Ste. B pinkavocadocatering.com
DESIGN AND CONSTRUCTION Texas Casual Cottages by Trendmaker Trendmaker Homes makes it easy to build a new home on your land. Come visit one of our two Model Home Parks in Round Top or Wimberley, TX. 512-392-6591 6555 RR 12, San Marcos texascasualcottages.com
Texas Oven Co. Experts in designing and building wood-burning ovens. Our handcrafted ovens are fire-breathing works of art. We are also a Forno Bravo pizza oven dealer. 512-222-6836 texasovenco.com
Troo Designs We are a local design studio that specializes in creating the home you dream of with our passion in kitchen, bath, and interior design. 512-596-2927 4646 Mueller Blvd., Ste. 1050 troodesignskbi.com
EDUCATION Bullock Texas State History Museum Experience the legendary story of Texas through exhibits, films and programs at the Bullock Museum and IMAX Theatre. Convenient parking, cafe and store. 512-936-4649 1800 N. Congress Ave. thestoryoftexas.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
EVENTS Fair Market A one-of-a-kind eastside neighborhood events space. 512-582-0844 1100 E. 5th St. fairmarketaustin.com
Marble Falls/Lake LBJ Chamber of Commerce 830-693-2815 marblefalls.org
Palm Door on Sixth Paula’s Texas Spirits
Spoon & Co. Catering
Paula’s Texas Orange Liqueur and Paula’s Texas Lemon Liqueur—all natural and handmade in Austin since 2006. Available throughout Texas. paulastexasspirits.com
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
Palm Door on Sixth is the most versatile event space located in downtown Austin’s Historic Entertainment District for parties up to 1000 people. 512-391-1994 508 E. 6th St. palmdoor.com
WELLNESS 2015 WELLNESS 2015
Recycling The Past Architecture, design and nature all collide at our 12,000 sq. foot sales and event venue in Round Top, TX. Procurers of architectural salvage and oddities. 609-618-7606 1132 FM 1291 N, Round Top recyclingthepast.com
Texas VegFest Texas VegFest is a family-friendly, educational event celebrating the health, environmental and animal welfare benefits of plant-based lifestyles. 512-650-8343 2101 Jesse E. Segovia St. texasvegfest.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 2835 E. Martin Luther King Jr. Blvd. 4600 Lamar Blvd. 2921 E. 17 St., Bldg C (Office) sustainablefoodcenter.org
Texas Farmers Market Cedar Park (Saturdays, 9 am–1 pm, Lakeline Mall) and Mueller Farmers Markets (Sundays, 10 am–2 pm, the historic Mueller Hangar). Open year round, rain or shine. 512-363-5700 11200 Lakeline Mall Dr., Cedar Park 4550 Mueller Blvd. texasfarmersmarket.org
FARMS Boggy Creek Farm One of the first Urban Farms in the USA, BCF offers hyper-fresh vegetables at the on-farm stand, Wed. through Sat., 9 am–1 pm. Stroll the farm and visit the hen house! 512-926-4650 3414 Lyons Rd. boggycreekfarm.com
Richardson Farms Our cattle are strictly grassfed. The hogs and chickens are pastured and are never given any growth hormones or antibiotics. 512-446-2306 richardsonfarms.com 68 68
WELLNESS 2015 WELLNESS 2015
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, Burnet 979-968-5750 456 N. Jefferson, La Grange 512-398-3524 1418 S. Colorado, Lockhart 830-626-6886 426 S. Seguin Ave., New Braunfels capitalfarmcredit.com
GROCERS Farmhouse Delivery We bring the farm to your door, offering home or office delivery of local produce, meat, dairy, eggs, and local, artisanal products. 512-529-8569 farmhousedelivery.com
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. 101 512-480-0036; 51 Rainey St. royalbluegrocery.com
HEALTH AND BEAUTY Hill Country Memorial Hospital Hill Country Memorial is a nationally recognized nonprofit hospital in Fredericksburg with a reputation of delivering remarkable care. 830-997-4353 1020 S. State Hwy. 16, Fredericksburg 830-428-2345 1580 S. Main St., Ste. 101, Boerne 844-362-7426 1331 Bandera Hwy., Ste. 3, Kerrville 830-693-7942 2511 US Highway 281, Ste. 800, Marble Falls 830-798-1821 204 Gateway N., Ste. B, Marble Falls hillcountrymemorial.org
Karavel Shoes Karavel Shoes and New Balance Austin stores carry a wide variety of your favorite brands, in different styles, sizes & widths to make your feet happy. 512-454-8095 5525 Burnet Rd. 512-610-3990 201 University Oaks Blvd. 512-615-4600 9900 S. IH-35, P-100 karavelshoes.com
Peoples Rx Austin’s favorite pharmacy for more than 30 years, Peoples integrates nutrition, supplements and medicine with natural remedies and custom Rx compounding. 512-219-9499; 13860 Hwy. 183 N., Ste. C 512-459-9090; 4018 N. Lamar Blvd. 512-444-8866; 3801 S. Lamar Blvd. 512-327-8877; 4201 Westbank Dr. peoplesrx.com
Remedy Center for Healing Arts Wheatsville Food Co-op Serving up local, organic, sustainable and humanely raised food since 1976. Full service deli, hot bar, salad bar, espresso bar and eating area with wi-fi. 512-478-2667 3101 Guadalupe St. 512-814-2888 4001 S. Lamar Blvd. wheatsville.coop
Whole Foods Market Selling the highest quality natural & 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
Faraday’s Kitchen Store Austin’s best source for cookware, bakeware, knives, kitchen tools, cooking classes and so much more! 512-266-5666 12918 Shops Pkwy., Ste. 540, Bee Cave faradayskitchenstore.com
The Herb Bar 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
Métier Cook’s Supply Métier Cook’s Supply caters to chefs and home cooks alike. We source the best knives, kitchen tools, equipment, barware, chef apparel, cookbooks and food publications. 512-276-2605 1805 S. 1st St. metieraustin.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 Caves Rd. bartonspringsnursery.net
The Great Outdoors Nursery A garden store and so much more! 512-448-2992 2730 S. Congress Ave. gonursery.com
It’s About Thyme Garden Center
Come to Remedy for natural wellness. Restoring health and balance through Chinese medicine: acupuncture and herbs and other oddities. Claudia Voyles, LAc. 512-322-9648 4403 A Manchaca Rd. remedyhealing.com
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
HOUSEWARES AND GIFTS
Callahan’s General Store “Austin’s real general store!” From hardware to westernwear, from feed to seed... and a whole lot more! 512-385-3452 501 Bastrop Hwy. callahansgeneralstore.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
LODGING AND TOURISM
Der Küchen Laden
Bastrop Culinary District
Retail gourmet kitchen shop, featuring cookware, cutlery, bakeware, small electrics, textiles and kitchen gadgets. 830-997-4937 258 E. Main St., Fredericksburg littlechef.com
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
High quality, free-range venison, antelope and wild boar meat from truly wild animals. And Diamond H Ranch Quail!
Order Online STORY AND NUTRIFACTS AT: DOSLUNASCHEESE.COM
Boggy Creek Farm Market Days: Wednesday through Saturday 8 AM to 1 PM www.boggycreekfarm.com
Celebrating the Local Food Culture of the Capitol Region, Season by Season
Mick Klug on Peaches
Refresh: Cold Summer Soups T H E H E I R LO O M TO M ATO
A MEMBER OF EDIBLE COMMUNITIES
Support Local Community, Food & Drink Member of Edible Communtiies
Good food. Good drink. Good read. • No. 25 • Summer 2014
Javier Plascencia | Organic Beer | Smit Farms | No-dirt Gardening Tulloch Farms | Crime in the Fields | Native Plant Gardening
edible Toronto Member of Edible Communities
AND THE GOLDEN HORSESHOE
No. 15 • Spring 2011
Inspired | Informative | Influential
Spring’s Bean Sprung! Overindulge in Asparagus while the Local Pickings are Good Romance the Palate, Latin American Style Taste Prince Edward County Resurrect Tradition
Support Local Community, Food & Drink Member of Edible Communities
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, great lodging. 979-836-3696 115 W. Main St., Brenham visitbrenhamtexas.com
Deer Lake Lodge and Spa Deer Lake is an organic spa and resort. We offer a full service spa and salon, juicing classes, yoga, weekend retreats and a respite from every day life. 936-647-1383 10500 Deer Lake Lodge Rd, Montgomery deerlakelodge.com
The Inn at Wild Rose Hall A one of a kind event venue with lodging blending relaxing natural beauty with vintage hill country style. 512-380-5683 11110 Fitzhugh Rd. theinnatwildrosehall.com
Onion Creek Kitchens at Juniper Hills Farm Cooking school, private dinners, luxury cabin rentals. 830-833-0910 5818 RR 165, Dripping Springs juniperhillsfarm.com
PHOTOGRAPHY AND ART The Contemporary Austin The Contemporary Austin reflects the spectrum of contemporary art through exhibitions, commissions, education, and the collections. With two locations and the Art School, The Contemporary aspires to be an essential part of city life. 512-453-5312; 700 Congress Ave. 512-458-8191; 3809 W. 35th St. thecontemporaryaustin.org
PROFESSIONAL SERVICES 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
Nunnally and Freeman Dentistry Holistic dentists known the world over for excellence. 830-693-3646 2100 Hwy. 1431 W., Marble Falls healthysmilesforlife.com
REAL ESTATE Green Mango Real Estate Boutique firm specializing in Central Austin since 1987, especially the 78704 where we have sold more homes than any other single Realtor. 512-923-6648 905 Avondale Rd. greenmangorealestate.com
East Side Pies
Red Mango - The 704
We’ve got homemade, thin crust pizzas with local veggies and meats. Gluten-free options, too! 512-524-0933 1401 Rosewood Ave. 512-454-7437 5312 Airport Blvd., Ste. G 512-467-8900 1809-1 W. Anderson Ln. eastsidepies.com
Red Mango has a variety of nutritious options for the 704 community. Known for all natural frozen yogurt, fresh juice, protein smoothies and more! 512-356-9574 3421 S. Lamar Blvd. facebook.com/redmangoatx
RESTAURANTS 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 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
Green Pastures Located in old South Austin a mile-anda-half south of the river on 5 acres. Offering lunch, dinner and Sunday brunch. Catering and events on and offsite. 512-444-4747 811 W. Live Oak St. greenpasturesrestaurant.com
Jobell Cafe & Bistro 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 Ranch Road 12, Wimberley jobellcafe.com
Barley Swine / Odd Duck Inspired by our farmer friends. Check out oddduckaustin.com for our latest menu offerings. Make your reservation at barleyswine.com for our tasting menu. Odd Duck: 512-433-652 1201 S. Lamar Blvd. oddduck.com Barley Swine: 512-394-8150 2024 S. Lamar Blvd. barleyswine.com
Baxters On Main Casual fine dining restaurant and catering. We welcome private parties. Catering for all of your needs. 512-321-3577 919 Main St., Bastrop baxtersonmain.com
Buenos Aires Cafe Austin-grown Argentine restaurant. We use only the freshest ingredients available and make an effort to support local farmers. Food made with love daily. 512-382-1189 1201 E. 6th St. 512-441-9000 13500 Galleria Cir., Bee Cave buenosairescafe.com
Kerbey Lane Cafe Kerbey Lane Cafe has proudly served comfortable food at a reasonable price since 1980. Come into any of our 5 Austin locations for a taste! 512-451-1436; 3704 Kerbey Ln. 512-445-4451; 3003 S. Lamar Blvd. 512-258-7757; 13435 Hwy. 183, Ste. 415 512-477-5717; 2606 Guadalupe St. 512-899-1500; 4301 W. William Cannon kerbeylanecafe.com
Salt & Time Butcher Shop and Salumeria A full service Butcher Shop and restaurant, 100% locally sourced meat and produce, house made deli meats, charcuterie and salumi. 512-524-1383 1912 E. 7th St. saltandtime.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
The Turtle Restaurant Your destination for food prepared from locally available, seasonal ingredients. 325-646-8200 514 Center Ave., Brownwood theturtlerestaurant.com
Vaudeville & V Supper Club Vaudeville is the foodie Mecca in the Hill Country. You will find under one roof a bistro, wine & gourmet market, a fine dining restaurant & much more! 830-992-3234 230 E. Main, Fredricksburg vaudeville-living.com
Wink Restaurant & Wine Bar Serving the Texas Hill Country fresh and seasonal favorites using local ingredients. 512-847-7327 111 River Rd., Wimberley leaningpear.com
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
Old 300 BBQ
The Leaning Pear Café & Eatery
Old 300 BBQ is the best BBQ in Blanco, TX. You can enjoy great food with friends and family while watching TV and listening to great music. Come and eat it! 830-833-1227 318 4th St., Blanco old300bbq.com
For Goodness Sake Natural Foods Family owned and operated health food store featuring high quality supplements, all-natural and organic bodycare plus unique grocery items. 830-606-1900 1306 E. Common St., Ste. 101, New Braunfels naturalfoodsnewbraunfelstx.com
Otto’s German Bistro
Make It Sweet
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
Otto’s offers German-inspired fare in Fredericksburg, Texas. Featuring locally sourced produce and meats. Local beers and wines on tap, handcrafted cocktails. 830-307-3336 316 E. Austin St., Fredericksburg ottosfbg.com
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
WELLNESS 2015 WELLNESS 2015
Currently showing on PBS Television Check Your Local Listings or go to ediblefeast.com
Tom Sachs, Model One, 1999. Mixed media. 32 x 41 x 14 inches. Collection of Shelley Fox Aarons and Philip Aarons, New York. Courtesy Tom Sachs Studio.
ART DE TERROIR
Tom Sachs: Boombox Retrospective 1999–2015 January 24 – April 19, 2015 On view at the Jones Center and the Betty and Edward Marcus Sculpture Park at Laguna Gloria Good Taste: Boombox Food Wednesday, February 18
6:30 – 8:30 pm
Jones Center Community Room
Co-presented by Edible Austin Tom Sachs fuses his love of hip-hop culture with ideas of production, innovation, and desire, resulting in his functional boombox and sound system sculptures on view at the Jones Center. Boombox Food, inspired by Tom Sachs’ work, will be cooked and orchestrated by Fiore Tedesco, Chef of L’Oca D’Oro, in collaboration with Toto Miranda, Octopus Project. Advance tickets recommended. $20/$15 for members and available at thecontemporaryaustin.org
Jones Center 700 Congress Avenue Austin, TX 78701 512 453 5312
Betty and Edward Marcus Sculpture Park / Laguna Gloria 3809 West 35th Street Austin, TX 78703 • 512 458 8191
Art School 3809 West 35th Street Austin, TX 78703 512 323 6380
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The highesT sTandards weren’T available, s� we creaTed Them. Created with growers, scientists, and sustainable-agriculture experts, our Responsibly Grown rating system for fresh fruit and vegetables breaks new ground for sustainable growing practices.
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A toast to a happy and healthy new year.