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No. 32 Jan/Feb | Wellness 2014


Celebrating Central Texas food culture, season by season


Wellness Issue Member of Ed ib le Commu n ities

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CONTents wellness issue 6 Publisher’s Note 8 Notable Mentions 11 Notable Edibles  Third Coast Horticulture Supplies, KUTOA, Thinkery.

14 People

Oh Kimchi’s Abigail Lunde.

20 No-Waste Kitchen

Scrap cuisine.

24 Farmers Diary

Cat Spring Yaupon Tea.

28 Edible Endeavour

Just BeeSweet.

30 Farmers Diary

WELLNESS features 16  Edible DIY Body wellness from the garden.

Harvest Time Farm Stand.

44 Edible Drink

36 Cooking Fresh Seeds of change.

The new drinking age.

60 Hip Girl's Guide to Homemaking

Happy Hemp’s Tara Miko Grayless.

DIY Kimchi.

63 Edible Gardens

40 People

Dwarf tomatoes.

65 The Directory

Cover: R  oasted Tomatoes. Photography by Knoxy.

50 No-Waste Kitchen Food thrift redux.

55  Edible Health Diabetes: Finding the balance.

Find a full listing of our contributors at EDIBLEAUSTIN.COM



Publisher’s Note



y father is a retired physician, and as a faithful reader of

Publisher Marla Camp


JAMA (Journal of the American Medicine Association),

Jenna Noel

he reported to me that in June of this past year, JAMA


published a reprint of an article that appeared 100 years ago, on

Kim Lane

June 14, 1913, that he felt relevant to the readers of Edible Austin. He gave me the clipping, with a handwritten note on it, "For Marla's Magazine," that I have saved in my desk drawer for the time I thought most appropriate to share. That time has come with this first of our new season of six issues: The Wellness Issue. The first half of the reprint is a scolding of American culinary ineptitude, asserting that “neither states' rights nor slavery, but the fying-pan, brought on the Civil War; for frying encapsulated the food in a layer of fat impervious to the digestive juice, and the resulting indigestion aroused the mutual enmities and the berserker rage of our fathers.” It goes on to revere the more civilized approach to the culinary arts exhibited by our European counterparts, “In the Old World the relation of zest and fragrance to food is held vital, and justly so…. The composer Rossini composed salads as symphonic in their way as his operas, and regretted that by reason of his neglected early education he could not have made cooking, rather than music, his profession.” Then quotes follow from Brillat-Savarin’s great work, The Physiology of Taste, “Digestion, of all bodily functions, has most influence on the morals of the individual.” “A good dinner is but little dearer than a bad one.” “The most momentous decisions of personal and of material life are made at table.” “The discovery of a new dish does more for the happiness of the human race than the discovery of a planet.” The article ends with this: “But our fellow citizens, and our doctors, and most emphatically our nurses, ought to make pure food well cooked a matter of serious national import…. When the gustatory nerves tingle in response to the stimulus of some rare condiment or aroma, the saliva flows in joyous excitement, and the digestive juices, by whose benign influences food is transformed into nourishment, respond in salutary and fullest measure. The simple and pleasant way to bring this about is to pay proper attention to the flavor of food.” Amen. In keeping with JAMA's sage advice from 1913, within this issue we invite you to discover a myriad of ways we can manage our health through the pleasure of pure foods well cooked. Salud!


Dawn Jordan

Production Assistant Whitney Arostegui

Marketing Assistant Shannon Kintner

Copy Editor Anne Marie Hampshire

Editorial Assistants Melinda Barsales, Claire Cella, Dena Garcia, Marie Franki Hanan, Heather Mcleod, Michelle Moore

Advertising Sales Curah Beard, Lori Brix, Lis Riley

Distribution Manager



Advertising Director


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 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. ©2013. 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.

January 30 – February 2, 2014 DoubleTree Hotel, Houston, TX




Where Gluten Free Meets Gourmet TM


notable Mentions AUSTIN FOOD & WINE ALLIANCE AWARDS FOUR LOCAL CULINARY INNOVATIONS Austin Food & Wine Alliance (AFWA), a nonprofit formed just two years ago, recently announced the four winners of its 2nd annual

Made in


2013 Culinary Grants Program. The Alliance awards the grants based on culinary inventiveness and contributions to the local community. The program supports chefs, farmers, wine, beer and spirit makers, artisan producers and food-focused nonprofits. Confituras' founder, Stephanie McClenny, who produces locally sourced and responsibly produced preserves, was awarded $10,000 for her Preserving Austin Project. She plans to change the way Central Texans think about preserving—both our food and our oral histories—with the creation of an educational mobile kitchen and traveling canning museum. Austin's first whole animal butcher shop, Salt & Time Butcher Shop & Salumeria, won a $5,000 grant. These funds will enable Salt & Time to become the first USDA-inspected salumi producer in Texas, and allow expansion of its cured meat operation and provide wholesale, Texas-made salumi to chefs and restaurants. Blacklands Malt of Leander provides the first locally grown and malted barley in Texas. Founder Brandon Ade was awarded a $5,000 grant to expand onsite storage capacity, source additional barley, and, hopefully, bring one more regional farmer onboard as a producer. With Blacklands' efforts, beer will soon be available made from 100% Texas grown malted barley. Elgin's Skinny Lane Farm is a boutique, family-owned vegetable farm founded by Bekki Callaway and Michael Moser. Skinny Lane Farm's $5,000 grant will help create an 'On-the-Farm' cooking program, the first of its kind in the Elgin area. The annual Austin Food & Wine Festival will take place on April 25–27. AFWA will host Live Fire!, a beef-centric, chef-driven tasting extravaganza, to kick off the weekend. The Alliance is the designated beneficiary of the festival, a three-day tribute to world-renowned chefs and winemakers. Visit for more information.

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Texas Organic Farmers and Gardeners Association (TOFGA) will host its annual conference from Thursday, January 30 through Sunday, February 2 in Houston at the DoubleTree Hotel. This year's theme is The Time is Now!: It is time to raise a new generation of organic and sustainable food producers in Texas. It is also a time to get Texans growing the food Texans need to be healthy. Keynote speaker will be Forrest Pritchard, author of Gaining Ground: A Story of Farmers Markets, Local Food, and Saving the Family Farm. Look forward to a wide range of workshop topics, including fruit trees, social media and organic certification. Visit to register.

JAM & JIVE with Edible Austin at Travaasa Austin Experiential Resort Travaasa Austin and Edible Austin will host Jam & Jive, a weekend of learning, eating, dancing and exploring, on January 25-26, at Travaasa Austin, located in the beautiful hills of the Balcones Canyonlands Preserve. The two-day culinary event will include a series of workshops on Saturday designed for budding and experienced foodies on food preservation. In the evening, guests will enjoy a farm-to-table dinner prepared by Travaasa Executive Chef Benjamin Baker, followed by a dance party with live music by La Strada—also featuring “hand jive” lessons and a dance performance. On Sunday morning, guests will enjoy a brunch followed by tours of The Farm at Travaasa Austin. The culinary workshops will focus on making the most of winter’s harvest bounty. Edible Austin columnist and Hip Girl’s Guide to Homemaking author Kate Payne will host “Rind to Seed: Citrus Preservation Workshop.” Participants will learn to deconstruct a grapefruit, utilize each component in creative and delicious ways, and take home a jar of grapefruit-infused vinegar and recipes for how to use it up! Other workshop options are “Sourdough Bread—Fermenting Grains Workshop” on how to make sourdough bread with Chef Baker, who will detail the progress that sourdough has made traveling the planet for the past 172 years. Good Food award- and

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Austin Food & Wine Alliance grant winner Stephanie McClenny will present “Jammin’ with confituras— Preserving the Seasons Workshop.” And Oh Kimchi founder Abigail Lunde will lead a session on the Ancient Art of Making Kimchi where participants will

take home a jar of a seasonal variety that they learn to prepare themselves. Single day passes are available to access to the workshops, dinner and dance party. Or, book the Jam & Jive overnight package, which includes the culinary workshops, dinner and dance party along with a ticket to the Sunday brunch and the farm tour. Proceeds from this event will benefit the Sustainable Food Center. Visit for more information and tickets.


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Celebrate Black History Month AT The French Legation Museum On February 1–2, the French Legation Museum will host a weekend of special events honoring an important part of American history— the contributions of African American cooks from our culinary past. Saturday’s Peace Through Pie Social will feature guest speakers Toni Tipton-Martin, author of the upcoming book, The Jemima Code: 150 Timeless African American Cookbooks and Their Extraordinary Legacy, and Michael W. Twitty, a recognized culinary historian, chef and rare expert in the reconstruction of early Southern cuisine as prepared by enslaved African American cooks. On Sunday, the fun continues with a Pig Roast, which will include live music, local beer and an exciting menu created from heirloom Southern recipes cooked by Mr. Twitty, who will use nineteenth-century techniques and share his historical cooking methods with guests.


Get tickets and more event information at or call 512-472-8180. EDIBLEAUSTIN.COM




FESTIVAL Saturday - April 5th, 2014 12pm - 7pm @ the orchard

Integrity AcadeMY WILL OFFER PLANT-BASED LUNCH PROGRAM Casa de Luz, a community center and restaurant located within walking distance to Zilker Park, is adding a new private school to its offerings. The Integrity Academy will open its doors in August 2014. They are enrolling now for ages three to eighteen, and information sessions for prospective parents are available by appointment. Casa de Luz, which serves a whole-food, plant-based, 100% organic breakfast, lunch and dinner daily, will provide lunches to students and staff at the Integrity Academy. With a commitment to serving the students a macrobiotic meal each day, it is the expectation of the academy that students will not only learn, but experience as well, the essential art of living a healthy lifestyle. For more information, visit, or call 512-535-1277.

GOOD TASTE 2014 AT THE CONTEMPORARY This quarterly series, co-presented by The Contemporary and

tastings live music Texas wines local restaurants cooking demos orchard seminars tree sales kids activities

Edible Austin, connects the art on view at The Contemporary with local and sustainable food. Join us on Thursday, February 6, from 6 p.m. to 8 p.m., for the first event of 2014, Good Taste: For the Love of Fungi, inspired by artist Charles Long’s use of fungi in his exhibition CATALIN, which runs January 18 through April 20, at the Jones Center. Enjoy small bites of mushroom-centric tastings created by Spoon & Co.’s Meg Schwartz, seasonal kombucha from Buddha's Brew and craft beer. Guest speaker, Jason Cortlund, co-writer and director of the film Now, Forager, will discuss the culture and influence of mushrooms from John Cage to psychoactives to their use as sustainable materials. Advanced tickets recommended: $15 or $10 for members and available at

Bacon and Beer Festival! The first annual Austin Bacon and Beer Festival is on Saturday, February 22, from 2:30 p.m. to 5 p.m. at The Marchesa, presented by Bacon and Beer Festival producers, Eat Boston, in partnership with Edible Austin to bring this crowd-favorite event to town. The Bacon and Beer Festival (which has sold out in Boston, Denver, San Francisco and Philadelphia) will bring together 20 to 30 area chefs, restaurants and craft brewers to celebrate the best of 10



both bacon-centric food and craft brews in Central Texas. Featuring a hog butchering / curing workshop by Salt & Time Butcher Shop & Salumeria, it will also raise money for Capital Area Food Bank. For more information and tickets, visit



hat’s worse for our planet than all of the pollution produced by China, and a major source of catastrophic

droughts, erosion and even climate change? Shawn Bishop, owner of Third Coast Horticulture Supplies in North Central Austin, says the answer is simple: Look down. “The most important thing that I can see is how we’re treat-

ing the land, agriculturally,” he says. “We’ve lost so much soil because modern agricultural efforts aren’t doing anything to build or sustain [it].” But Bishop, whose current business is hydroponics, aquaponics and general organic gardening supplies, says he’s in the process of developing yet another business model that includes microbially digested vegetative compost made from organic hays, grasses and grains. Bishop feels certain his new endeavor will not only help bolster the local economy, but will also help home gardeners, ranchers and other land managers rebuild what’s been lost. “Our main focus is to realign proper biology in different growing systems, which will be manageable with these compost products and extracts,” says Bishop. “We’ll be putting trace minerals into the compost and the hay, inoculating the soil with dif-



Austin’s only


commercial kitchen “We appreciate that your kitchen has helped our business grow and expand.” —Hearty Vegan | | 512-657-2727

ferent microorganisms and trying to create a nice, slow-release nutrient, with lots of humic materials, that helps with actual organic plant growth.” This kind of biological adjustment of the soil can result in better moisture retention, less erosion, improved carbon sequestration and, of course, healthier plants. “The more we engage a plant’s natural metabolism to relate to soil microorganisms and minerals, we can actually create a more sustainable effort with less inputs,” he says. “That’s really the goal: to eliminate damaging chemical inputs into our properties that are harming the environment.” Recently, Bishop received a $95,000 research grant from the USDA to determine whether this process—which involves setting up windrows of grasses and hays and turning them periodically in compost piles for up to eight or nine months—can add value to the local hay economy. If all goes well, Bishop would then be able to apply for a $200,000 production grant, which would allow him to get started providing this tool to consumers. Bishop says both Third Coast Horticulture and this new business model are his way of being able to provide for himself and his family while also making a positive contribution to the health of the environment. “I get tunnel vision in what I feel is right, and I get a whole lot of angst over where I feel we are and what we’ve done to this state and our planet,” he says. “What we can do for the land is probably the most important thing for us to start to focus on, and this will be one of the tools at the disposal of land managers.” —Nicole Lessin For more, visit or call 512-459-4353 EDIBLEAUSTIN.COM





hile traveling around Southeast Asia in 2007, Joey Grassia was shocked and unsettled by the hunger and poverty he en-

countered. “I saw a lot of children living in makeshift homes that they basically built out of garbage, begging for food, work when they weren’t even healthy enough to basically be working,” he says. “I knew I wanted to do something, but didn’t know what.” Not long after, he found himself




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meals to children worldwide, including nutrition packs via its partnership with the World Food Program USA; meals for youth in San Francisco; and even 35,000 of its own bars for low-income students here in Austin. Meanwhile, the company has expanded. It now distributes its bars nationwide and offers a range of flavors, including cherry cashew, blueberry almond, chocolate banana and even peanut butter and jelly, in addition to a new line of kid’s squares.

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have a short shelf life due to the bars’ lack of additives and preservatives—because it’s not all about money. “We are all about giving,” he says. “Our mission is to empower change by spreading the most fundamental need for human hap-

For more information, visit EDIBLEAUSTIN.COM

Photography by Kashyap Purnima, courtesy of World Food Program USA

or their parents trying to

Photography of Kitchen Lab at the Thinkery, courtesy of the Thinkery

GrowING at the Thinkery


n a recent visit to the Thinkery—the new Austin Children’s Museum—four-year-old Elyse Kleinpeter used a hair dryer to

discern the fat content in several types of food, from apples to potato chips. The unusual experiment was illuminating for wee Elyse, who excitedly declared, “I didn’t think potato chips would have fat!” It’s just this kind of revelation about food that’s the goal of the museum’s Let’s Grow gallery. When the thirty-year-old Austin institution opened its brand-new, beet-red location in East Austin in December, food lovers, locavores and wellness advocates rejoiced: The gallery—devoted to learning about healthy living and nutrition—occupies more than a quarter of the facility. Comprising four interactive exhibits to entice budding foodies,

ically, and healthy living is a very timely and important topic.”

Let’s Grow includes Fresh! Farmer's Market, a delightful replica of

Kitchen Lab, in particular, teaches wellness and nutrition through

a farmers market where children can learn about meal choice and

fun and engaging hands-on, collaborative programs like the one

food sources; Move! Studio, an area to bounce and dance and get

Elyse enjoyed. “[It’s] a wonderful programming space,” says Adam

the heart pumping; Bloom, an adorable garden-like play space for

Nye, associate director of education. “We plan to bring in guest chefs

infants and toddlers and Kitchen Lab, where kids can learn about

to do demonstrations and cooking lessons, as well as some food-

all aspects of food prep and healthful eating in a part-kitchen,

related nonprofits that focus on nutrition and locally sourced food.”

part-science lab setting equipped with real appliances.

The Let’s Grow gallery will continue to germinate and expand,

An emphasis on wellness was a very conscious decision in

and might one day include a full-fledged garden. “We are also re-

the development of Let’s Grow. “Healthy living is a critical ele-

ally interested in composting and asking our staff to contribute to

ment to everyone’s lives, and not all families have access to

a compost [pile], then using that as an educational tool for visi-

information about making healthy decisions,” says Cybil Guess,

tors,” says Nye. “We love for visitors to explore our facility, give us

the director of experience. “The Thinkery wants to contribute

feedback and help us to move in new directions.” —Cari Marshall

to the wellness of our community, both intellectually and phys-

For more information, visit




“Transparency is important to me in how I eat and how I feed my family, and that's how we feel about our kimchi. I make it the way I would eat it, and I am so damned particular.” —Abigail Lunde 14




Oh Kimchi by S h e l l ey S e a l e • P h oto g rap h y by A l l i so n Na r ro


s a Korean-American wom-

she makes the product, Duane heads

an who makes kimchi for a

up the marketing, branding and sales

living, Abigail Lunde admits

plan. Lunde takes her infant daugh-

that the fermented Korean side dish

ter, Ellie, with her to the three Sat-

made with a variety of vegetables

urday markets while Duane usually

and spices is not always very good. “I

works the Sunday markets. She is

grew up spoiled in terms of kimchi,

also quick to credit a crew of loyal

as my mom, grandma and aunts in

friends who share the kimchi love

Korea are known to be rather good

with as many people as possible.

kimchi makers,” says Lunde. “As I

“Our goal is to make delicious tra-

grew up and traveled around, I dis-

ditional kimchi from seasonal, local

covered how rare the ability to make

vegetables,” she says. “This stuff is

traditional-style Korean kimchi

one of the healthiest foods you can

was—even amongst Koreans. Most

eat—from the vegetable nutrition to

other kimchi was just not that tasty.”

the probiotics. It can be medicine for

Fortunately, Lunde learned the

your brain and your body and can

method her family members used to

taste awesome, too.”

make the dish and was able to sat-

Making kimchi the traditional

isfy her own craving anytime she

way, Lunde says, involves far more

needed. But then she began to notice that the dish was sud-

than just cabbage. Kimchi is a process, not just a single dish, and

denly growing in popularity around the world. “It started pop-

can be made using many different vegetables and ingredients.

ping up on television and in magazines I was reading,” Lunde

She’s used these first months entering the market to test-drive

says. “And when that ‘Gangnam Style’ song came out, that was

flavor profiles to see which vegetables and combinations will

the final ridiculous straw. My mom, incidentally, grew up in

be most popular here. “We’ve learned that Austinites really like

the Gangnam district in Seoul and I realized that Austin was

their kimchi very ripe—almost like a sauerkraut—and I’ve had

ready for some real kimchi!”

to adjust my methods to accommodate this difference,” she says.

Lunde had a ready source of ingredients—she and her hus-

“Typically, Koreans, myself included, prefer their kimchi much

band, Duane, had been working at Johnson’s Backyard Garden

fresher, only after a couple of days of fermentation. But here, I’ve

(JBG) for two years and often had a surplus of organic vege-

noticed people are enjoying theirs more aged—nice and funky.”

tables on hand. She started using this bounty to make batches

Lunde says that a spicy mustard-green variety has been very

of kimchi for herself and for friends, and soon the growing fan

popular at the markets, as well as the traditional napa cabbage

base encouraged her to start selling batches of the treasure—

with oyster and shrimp—just like her grandma made. Oh Kim-

some even offered the use of their kitchens and farmers market

chi also offers vegan and sugar-free options. And having spent

stands to help. “Duane and I have been lucky to manage tents

time as a vegan- and raw-diet practitioner, Lunde feels it’s vital

for JBG alongside some incredible farmers and artisans from

to produce foods as close to the source as possible. “I believe

this city and nearby who are really doing some revolutionary

that in order to respect our bodies, we have to respect our food

things,” she says. “We have made so many amazing connections

in every way possible—from the way it’s raised to the way we

in the food community.”

handle it. Transparency is important to me in how I eat and

By September of 2013, the couple was selling their Oh Kim-

how I feed my family, and that's how we feel about our kimchi. I

chi products at Austin farmers markets and the response was

make it the way I would eat it, and I am so damned particular….

overwhelming. “I seriously underestimated this city's demand

I feel like that has to count for something.”

for some good fermented veg,” Lunde says with a laugh. While

For more information, visit EDIBLEAUSTIN.COM



edible DIY

Body Wellness

from the Garden by Ca r i M a rs h a l l a n d C h r i st i n e C h i s m • P h oto g r ap h y by SH A NNON KINTNER


his time of year, the weather in Central

pesky irritants. Yet, while Mother Nature may

Texas can wreak havoc on the body’s

seem a bit cruel, she also provides us with all

overall wellness. While the nose sniffs

we need to address these ailments. Look no

and sneezes from cedar fever, and dry cold air

further than the garden or farmers market for

parches skin and cracks lips, the whole body

a completely natural source of ingredients for

could use a detoxification from the synthetic

do-it-yourself tonics, balms, soaks, steams and

drugstore products often used to relieve these


Fresh Greens Tea Bath Soak Makes 1 soak


cool, spoon the dried mixture into at least 5 of the mesh bags and tie tightly. Add all of the bags to a warm bath and soak your body for at least 20 minutes. Add the salts to the bath to help with

t’s widely known that consuming fresh leafy greens is a great

sore muscles or symptoms of the flu, or add the baking soda for a

way to detoxify the body. Naturally occurring beta-carotene,

stronger detox. Discard the bags after use unless they’re reusable.

iron and vitamins C and K found in greens relieve issues ranging from digestive problems to inflamed organs, and also encourage the production of collagen—preventing skin damage and fending off wrinkles. These same superfoods can also help your system from the outside. Bathing in a “tea” of leafy greens helps open sweat glands to release a range of toxins—from artificial additives or flavorings in food to unwanted bacteria. This blend of kale and leafy greens—chopped, dried and stuffed into muslin tea bags—is the perfect addition to a warm bath for a comprehensive cleanse. 1 bunch each mustard greens and kale, cleaned and chopped (if stems are included, chop finely) At least 5 small cotton drawstring bags (such as those used for herbs, spices or tea) 1 c. Epsom salts or baking soda (optional)

Preheat the oven to 250°. Spread the chopped greens in a single layer in a large roasting pan. Bake for about an hour—or until the greens are thoroughly dried—then remove from the oven. Once




Mint and Rosemary Sinus Steam Makes 1 steam


his steam is a quick solution for those poor nasal passages suffering from seasonal allergies and sinus congestion, as

well as an effective treatment for headaches. Steam opens the sinus cavities—allowing the natural antibacterial properties of mint and rosemary to relieve congestion and inflammation in all areas of the ears, nose and throat.


10 sprigs of mint and rosemary, stems intact A few drops of essential oil, such as eucalyptus, peppermint or tea tree oil (optional)

Take Time FOR YOURSeLF in The new YeaR.

Fill a large pot with water and bring to a steady boil. Toss in the

treatments. Did we mention locals receive 30% off*

Start with an escape to the AWAY Spa where you’ll detox with one of our signature massages, facials or body

sprigs and let them boil for a minute or two. Reduce the tempera-

all services? Leave feeling energized and ready to refuel

ture to simmer, add the essential oil (if using), drape a towel over

at TRACE, where you’ll experience high-quality cuisine

your head, close your eyes and position your face over the pot. Inhale deeply a few times, take a break for a few moments if needed,

prepared from locally sourced and sustainable ingredients.

then repeat. This steam will also make your house smell heavenly!

Potato Juice Skin Spray Makes about 2 ounces


t’s certainly not too early to be on the lookout for the ubiquitous poison oak and ivy that grow in this area in springtime. A

natural solution for exposure to these nuisances—or for any kind of topical skin problem—is potatoes. Potatoes are chock-full of potassium, which is an electrolyte that balances electric charges in skin cells and creates a proper pH balance. Infusing an infected area of skin with the pure liquid form of a potato assaults the infection with a high dose of moisture and potassium—the perfect prescription for many common skin annoyances. 1 large potato (russet or other variety), peeled

Cut the potato into small enough pieces to fit into a juicer. Juice the pieces, discard the pulp and pour the juice into a reusable spray bottle. Spray onto affected areas as needed. Refrigerate after use. (Note: If you don’t have a juicer, simply place slices of cold potato on the affected areas.)

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Carrot, Honey and Sugar Body Scrub

“Best place to cure what ails you”

Makes about 16 ounces

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ugar scrubs are an excellent way to exfoliate dry,

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like salt), and honey is naturally antibacterial, it’s extremely good for body acne treatment and prevention. Carrots contain a powerful natural antiseptic that kills germs, protects skin from free radicals and promotes the regenera-

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tion of healthy skin cells. The trick with a scrub is to use it while the skin is dry and then rinse it off in the shower. Do not use this scrub on the face; it might irritate sensitive skin. 1 large carrot, cleaned and grated 1½ c. organic light brown sugar 2 T. Texas honey ½ c. local olive oil, or enough to reach desired scrub texture

Place all of the ingredients in a large bowl, mix well, then portion into reusable jars. Before each shower, rub liberal amounts of the scrub onto the skin, then shower as usual. Refrigerate the scrub between uses.

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any commercial lip balms contain artificial ingredients that might be harmful and can actually dry out lips. Using natural

ingredients to soothe and protect the delicate skin on and around your lips is a much better way to face the elements. Because camphor is mildly antiseptic, it numbs the peripheral nerves, easing the pain of dry, cracked skin. And beets—which are often used in natural makeup products for color—give the balm a luscious red tint.

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no-waste kitchen

Scrap Cuisine by E l i f S e lv i l i • I l lust rat i o n by Bam b i Ed lu n d




Celebrate frugality and resourcefulness in the kitchen with the lost art of tips and nubs.


hen we think back to childhood, some of our favorite dishes—now often re-created with fanciful makeovers and served in trendy restaurants as “comfort food”—might simply have been innovative attempts to stretch the food budget, make use of leftovers and avoid the deadly sin of throwing away anything still edible. In fact, in numerous cultures around the world, many recipes have evolved specifically to make use of the wilted vegetables, ends of carrots, tops of beets, stale breads, bruised fruits and anything else that’s been languishing. But over the years, the origins of many of these recipes have become fuzzy, and we’ve started making these dishes from fresh and desirable products rather than from the tips and nubs from whence the inspiration for the recipe was originally born. Take, for example, French toast. This dish, aptly named pain perdu (lost or wasted bread), was once a way to salvage dry baguettes turned rigid as baseball bats. But nowadays, the dish is most often concocted out of soft, fresh slices of bread. Chilaquiles (originally from the Nahuatl words meaning chile water and edible plant) is a popular dish served in most authentic Mexican restaurants, but it was originally invented to use up stale and torn pieces of tortillas and leftover salsa. And stock—the once humble and utilitarian transformation of the bits and pieces of garbage-bound vegetables, fish, chicken and bones into something useful—is often referred to these days as culinary “liquid gold,” and if we’re not buying it in convenient little cartons, we’re often making it out of fresh vegetables and whole chickens. Seems the era and understanding of frugality in the kitchen has gone the way of cloth napkins and dinner conversation. In a valiant attempt to bring this lost virtue back into our kitchens, let’s celebrate frugality and resourcefulness with a few recipes from around the world: first, a duo of complementary recipes from

Turkey—one uses hollowed zucchinis filled with a meat and rice stuffing; the next makes tempting zucchini fritters with the leftover pulp; then, a delicate tisane from Colombia that takes advantage of fragrant fruit peels and finally, two stock recipes—both using foodstuffs that are often discarded.

Kabak Dolması (Zucchini Stuffed with Meat and Rice) Makes 10 For the stuffing: 1 large onion, finely chopped (ends and peel reserved for making stock) 3 T. butter or olive oil ¼ c. short-grain rice 1 lb. ground meat (lamb, beef or turkey) 1 c. chopped fresh herbs (any combination of parsley, dill and mint), stems reserved for making stock 1 T. tomato paste 2 medium tomatoes, chopped Salt and pepper, to taste 10 medium-size zucchinis, peeled and ends removed (peel and ends reserved for making stock) ¼ c. butter (½ stick) 2 c. water Mix the stuffing ingredients together and refrigerate. Using a small knife, carefully hollow out the inside of each zucchini to make a tube—taking care not to punch through to the outside. Reserve the pulp for the following recipe. Fill the zucchinis with the stuffing mixture and place them on their sides in a large pan. Dot with the butter and add the water. Place a plate on top of the stuffed zucchinis to keep them from expanding too much and bursting. Cook over medium heat until the water starts boiling, then reduce to a low simmer and cook until the zucchinis are tender—about 30 to 40 minutes. Transfer to a serving platter and ladle the juice from the pot over the zucchinis. Serve warm. Refrigerate (up to 3 days) or freeze the reserved vegetable and herb bits until ready to make stock. EDIBLEAUSTIN.COM



Mücver (Zucchini Fritters) Makes 12–15 fritters For the sauce: 1 c. yogurt 1 garlic clove ½ t. salt

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For the fritters: 2 lb. leftover zucchini pulp from the Kabak Dolması (mix with additional peeled and grated zucchinis to achieve 2 lb.) 1 bunch green onions (ends reserved for stock) ½ c. chopped parsley (stems reserved for stock) 3 eggs 1 T. paprika Salt and pepper to taste 1 c. crumbled feta 1 c. flour 1 c. olive oil or safflower oil for frying Make the sauce by crushing the garlic and mixing it into the yogurt along with the salt. Cover and chill at least an hour before serving. Place the grated zucchini and pulp in a colander, sprinkle lightly with salt and leave to drain for 15–20 minutes. Gently squeeze out the excess moisture before placing the mixture in a large mixing bowl. Chop the green onions and mix with the zucchini, chopped parsley, eggs, paprika, salt and pepper. Stir well before adding the crumbled feta and flour. Mix thoroughly. In a large skillet, heat the oil (there should be about ¼ inch of oil covering the bottom of the pan; add more if needed). Drop about 2 tablespoons of the mixture into the hot oil to create a fritter that’s approximately 2 inches in diameter. Make sure the fritters don’t touch each other. Fry each side about 5 to 10 minutes until golden. Place on a platter lined with paper towels and serve warm with the chilled yogurt sauce. Refrigerate the reserved vegetable and herb bits (up to 3 days), or freeze until ready to make stock.

Agua Aromática (Aromatic Water) Makes 4 servings In Colombia, there are almost endless ways to make this delicately flavored infusion. Our favorite, of course, is the one that uses fruit peels and leftover pieces rather than whole, fresh fruit. Place approximately 1 cup of any combination of the following into a small pot: apple peels, orange peels, berries, lemon peels, mint. Cover with 2 cups boiling water and allow to steep for 10–15 minutes. Ladle into individual mugs, sweeten as desired and serve warm. 22



Potato-Peel Stock Makes approximately 8 quarts This is a French favorite—especially as a base for leek soup. Save potato peels and bits of vegetables in the

Shrimp Stock Makes approximately 8 quarts Save shrimp shells and bits of vegetables in the fridge for a short time, or in the freezer for longer, until there are enough to create stock. 20–30 shrimp shells (leaving the heads on will produce a more pungent broth) 1½–2 c. chopped vegetables and herbs (fresh and whole or reserved odds and ends) in any combination: celery, onion, garlic, carrots, mushrooms, parsley, etc. ½ t. (or to taste) of each of the following dried spices in any combination: cumin seeds, fennel seeds, peppercorns 2–3 dried bay leaves Place everything in a 9- to 10-quart pot. Fill the pot with water—leaving about an inch of space at the top—and bring to a boil. Lower the heat to a gentle simmer and cook for about 1 to 1½ hours. Occasionally check to see if there’s any thick foam on top that might need skimming. Allow to cool to room temperature. Strain the stock into glass jars—leaving a little room at the top for expansion—and place in the freezer until needed.

fridge for a short time, or in the freezer for longer, until there are enough to create stock. Potato peels from 5–6 potatoes 2–3 c. chopped vegetables and herbs (fresh and whole or reserved odds and ends) in any combination, such as celery, onion, garlic, carrots, mushrooms, parsley, etc. ½ t. (or to taste) of each of the following dried spices in any combination: cumin seeds, fennel seeds, peppercorns 2–3 dried bay leaves Twice the volume of water as the peels and vegetables (1/³ of the volume in peels and vegetables, ²/³ of the volume in water) Place everything in a 9- to 10-quart pot. Fill the pot with water—according to instructions above—and bring to a boil. Lower the heat to a gentle simmer and cook for about 1 to 1½ hours. Allow to cool to room temperature. Strain the stock into glass jars—leaving a little room at the top for expansion—and place in the freezer until needed. Throw the strained vegetables into the compost pile.

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farmers Diary

Stubborn Gets a Second Chance by N i co l e L ess i n • P h oto g rap h y by J o A n n Sa n ta n g e lo

Sisters Abianne Miller and JennaDee Detro



o many, yaupon holly is considered an ornery weed. Cut

were looking for something positive, and a use for it in the

it down and it’ll grow right back; try to dig it out and

same way like there has to be something good about fire ants,”

you’ll probably unearth a root as thick as your forearm,

Miller says with a laugh. “This is such a tenacious plant that

and its Latin name, Ilex vomitoria, is hardly inviting. “Cows

[my sister] was thinking maybe the wood properties would be

don’t eat it and even deer don’t really eat it,” says Andrea

good for furniture or something like that—but definitely not

DeLong-Amaya, the director of horticulture at Lady Bird John-

for consumption.”

son Wildflower Center. “They are just really vigorous growers.”

After some online digging, however, Detro soon learned a

Yet Abianne Miller and her sister JennaDee Detro sus-

startling truth: Despite yaupon’s somewhat toxic berries, the

pected that this small, multi-trunked evergreen tree—which

small oval leaves of the plant had been used for centuries by

grows in dense thickets across 100 acres of their parents’ land

Native Americans to brew a delicious, antioxidant-rich tea that

in Cat Spring, Texas—might have a redeeming quality. “We

contains some caffeine and generous amounts of theobromine,






“I think there is just a need for local caffeine…. The Boston Tea Party SOIL • COMPOST • MULCH • FERTILIZERS • TREES • PLANTS • ROCK • BAG & BULK PRODUCT • POTTERY • GIFTS

was because of our dependence on tea and yet it hasn’t changed. We still import everything.”

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—Abianne Miller a non-jittery type of stimulant also found in chocolate. In fact, the leaves of this cousin to the South American mate plant were used throughout the southern United States to prepare a “poor man’s tea” up until the early 20th century. Not only had the pair come across a viable alternative to imported coffees and teas as a caffeine source, they were also sitting on a major crop of it and it only needed rainwater and sunshine to thrive. “We kind of were like What? This stuff?” says Miller. “This is something that people had been literally cutting down and burning.” Enter Cat Spring Yaupon Tea, the sisters’ joint venture, which features their sustainably grown and harvested native Texas yaupon leaves roasted as a black tea and unroasted as a green tea—both versions comparable in flavor to those made with the leaves of Camellia sinensis (the plant family that the majority of teas are made from) but with an earthier and more nuanced flavor. “It’s lovely,” says Detro. “It’s not unfamiliar because of the Asian tea and yerba mate that we drink, but it has a little bit more complexity. The taste profile is hard to explain without tasting it.” And then there’s the pick-me-up factor. “I think there is just a need for local caffeine,” says Miller, who has substituted the teas for coffee, even during the height of a raging caffeine addiction she experienced while in business school. “It’s kind of funny to think about. The Boston Tea Party was because of our dependence on tea and yet it hasn’t changed. We still import everything.” Another distinguishing feature of Cat Spring Yaupon Tea is the business’s focus on second-chance employment for harvesting and processing, which means the sisters are working with different agencies and organizations that help vulnerable groups of people dealing with homelessness, previous incarceration, addictions and other obstacles. Keith Turman, who helps coordinate workdays and other employment opportunities for fellow residents at an independent sober-living facility in Houston, says processing the yaupon leaves has been a big boost for the men. “One of them said to me the other day, I haven’t had a real job in two years, and since I’ve been doing this, I feel like I have wind in my sails again,” Turman says. “It has given them a sense of purpose.” The sisters also have plans to launch a Kickstarter campaign for a food warehouse on the East side, and to test the energy and antioxidant properties of their yaupon tea. But for now, they say they’re simply honored and inspired to play a role in bringing attention to an oft-overlooked-and-maligned native plant. For more information, visit




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Just BeeSweet by E l i za b e t h W i n s low • P h oto g rap h y by K n oxy


ine-year-old Mikaila Ulmer might be adorable, but

aspect of the business. She often sits down with her father to

you’d be a fool to underestimate her. This is a girl on

get a better understanding of financials; she took a beekeep-

a mission who’s already the owner of a thriving bot-

ing class with Round Rock Honey, and she spends a good bit

tled-lemonade business with product on the shelves at Whole

of time sharing the importance of saving the honeybee with

Foods Market and devoted customers all over Austin. Oh, and

kids and adults.

she aims to save the American honeybee, too.

Mikaila often asks people to list everything they’ve eat-

Several years ago, Mikaila was stung by bees twice in one

en on a given day, then puts a check mark next to each item

summer. Her parents, D’Andra and Theo, encouraged her to

that was bee-pollinated. Oftentimes, people discover they

conquer her fear of bees by making a recipe with honey. Since

wouldn’t have had a single thing to eat that day if it weren’t

Mikaila was already signed up for the Acton Academy’s Chil-

for bees. “If bees left the surface of the earth,” she says with

dren’s Business Fair and had plans to sell lemonade there,

authority, “humans would have four years to live…and that’s

she decided to incorporate local honey into the recipe and

from Albert Einstein.”

BeeSweet Lemonade was born.

Mikaila believes in using honey to remedy this. She’s con-

After customers tasted Mikaila’s divine concoction of tart,

vinced that her product will encourage more people to fall

freshly squeezed lemons with the up-front notes of sweet,

in love with honey, and that her mission-based outreach and

musky, floral, aromatic honey, they demanded more. Ever the

messaging will encourage them to take action to save bees and

perfectionist, the tiny entrepreneur went back to the kitchen

help bring change. She shares with her audiences the impor-

to tinker with, and perfect, the recipe. To help with recipe

tance of buying organic—not just for our own health, but to

development, Mikaila’s paternal great-grandmother handed

limit the amount of pesticides in the environment that con-

down her own dog-eared, well-loved cookbook from the 1940s,

tribute to colony collapse disorder. She encourages everyone

and in its pages Mikaila discovered a lemonade recipe made

she meets to plant bee-friendly flowering plants, and donates

with flaxseeds, which intrigued her. The family’s garden was

a portion of her profits to organizations working to save the

overflowing with mint at the time, and all of the elements sud-

honeybee (Heifer International and Texas Beekeepers Asso-

denly came together to form Mikaila’s signature drink: mint

ciation). “Saving the bees is fun,” she says. “And I know it’s

and flaxseed lemonade sweetened with honey.

something I should be doing.”

Over the next several years, Mikaila participated in Aus-

Mikaila’s secret to success is her passion. With visions of

tin’s Lemonade Day and continued to sell BeeSweet at the Ac-

additional flavors, wide availability in retail locations and even

ton Children’s Business Fair, but soon she had visions of doing

a BeeSweet store, she’d love to expand her lemonade empire,

more. In Tillery Park one day, the Ulmer family ran into Mi-

but one thing she won’t sacrifice is quality. On a recent visit to

chael Freid, the owner of East Side Pies—a local pizza restau-

a co-packing operation that would allow her to increase pro-

rant with a reputation for sourcing high-quality local ingredi-

duction, the facility manager tried to convince her to do away

ents. Freid was impressed with the product and with Mikaila’s

with the fresh mint, the local honey and the freshly squeezed

determination. He encouraged her to switch from plastic to

juice that are her signature ingredients. Mikaila would have

glass bottles and offered to carry BeeSweet at all four of his

none of it. “These ingredients are what make people like my


lemonade,” she says. “I’ll just wait until I can find the right

Mikaila tapped her father’s financial background to un-

place to work with…someone who understands what’s impor-

derstand profit margins, costs and scaling, and with a back-

tant to me.” She’s got time—she’s only nine, after all—but our

ground in strategic marketing, her mother has been able to

guess is that she won’t wait for long.

help share BeeSweet’s story. And while her parents offer guidance and support, the business is all Mikaila’s. She has

Find BeeSweet Lemonade at East Side Pies, Whole Foods Mar-

the final say on everything from product quality to pitching

ket (Lamar and Gateway locations), Pretty Thai for a White

retailers, and has worked hard to educate herself about every

Guy and Quickie Pickie. Visit for more. EDIBLEAUSTIN.COM



farmers DIARY

HARVEST TIME FARM STAND by N i co l e L ess i n • P h oto g r ap h y by J o A n n Sa n ta n g e lo


ext to a bait-and-tackle shop, amidst the challenging cali-

son; assorted greens, cauliflower and other Brassicas in the cold-

che and limestone terrain of the Hill Country in Canyon

weather months) and grows many different varieties (like nutty-

Lake, Larry Smith has spent most of his days for the past

tasting Zephyr squashes and flavorful Celebrity tomatoes)—all

17 years cultivating a one-acre patch of land he jokingly refers

without the use of toxic pesticides.

to as his “oversized garden” or “micro-mini farm” in the way he

While Harvest Time Farm Stand is not certified organic, Larry

prefers best: solo. “In the past,” he says, “I did hire teenage boys

only uses products listed by the Organic Materials Review Insti-

to help me. But half the time, if I wasn’t keeping my eye on them,

tute for pest control—including neem oil and Spinosad, as well as

the next thing I know is they would have their headphones on and

composts and other forms of organic fertilizer. This kind of farm-

be off dancing to the music or something," he said with a laugh.

ing just makes sense to him. “Why on earth would you put poisons

" I think I’m the only one who can do it the way I want it done.”

on vegetables that you’re going to eat?” he says. “My four-year-old

And the way this retired United States Navy Submarine Force

grandchild, when she comes out in the garden with me…I don’t

veteran wants it done is simply. He picks a few of the things loyal

have any problem with her ripping a tomato off and starting to eat

customers of his Harvest Time Farm Stand want to eat the most

it. You know, I don’t have to concern myself with Oh no, we have to

(such as sweet peppers, tomatoes and eggplants in the warm sea-

go wash this. It’s got poisons on it, because there are none.”







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Larry’s wife Gail may not be out there tilling the soil with her husband, but she certainly contributes to the family business through her preserves-making enterprise, which grew out of selling different farmers’ produce at a roadside stand many years ago. “I had bought Fredericksburg peaches that first summer, and of course it just killed me to have to just toss them,” she recalls. “I had asked my motherin-law if I could bring some peaches along with me so she could teach me how to can…she said, Oh, sure. And when we drove up with four bushels of peaches and she kind of dropped her mouth open. It took us two or three days, but it was fun.” These days, Gail sells a wide range of preserves, including

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“Cowboy Candy” made with homegrown jalapeños, as well as others she crafts from many locally sourced fruits, such as peaches and pears from Lightsey Farms and blackberries from Engel Farms. In fact, Gail’s Austin-grown fig preserves are so in-demand that they’ve been featured in a whiskey cocktail at Jack Allen’s Kitchen, and paired with grilled mushrooms at Barley Swine. Gail says she likes to source locally whenever she can because the product is fresher and because she wants to support Texas food producers. “I want to help my fellow farmer out because we know what it’s like to grow and then not sell it,” she says. Though Larry says he enjoys working the land, a major perk of this operation is seeing his regulars at the Sustainable Food Center’s downtown market each week. On a recent Saturday morning, David Claney, the executive chef at Taverna, was drawn to a box of lime-green Romanescos, which, Larry explained, are a cross between broccoli and cauliflower. “I had some math students look at that and say, Wow, it’s a fractal,” said Larry. “It looks like an alien spaceship,” remarked Claney before buying the remaining

The best food that you can get comes from YOUR garden.


few, which he planned to blanche and sauté with garlic and olive oil as a side dish for either a meat or fish special that evening. For Larry, these kinds of exchanges are a highlight of the workweek, which often involves six straight days of labor during the growing season. Not that he’s complaining, though. “I find great joy in going to the farmers market and interacting with my customers,” he says. “It’s a two-way street: We have to have the customers there to support us, and I hope we’re supporting them by giving them a good, clean product that they want and is good for them. It’s a gratifying, rewarding business to be in.”




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Culinary “Zauber” that goes far beyond Bier und Brats.

If you come to Fredericksburg anticipating authentic German cuisine, we will not disappoint. But further exploration will reveal restaurateurs that offer decidedly more diverse menus. Escolar and lobster. Seared duck breast with ginger/orange glaze. Tender steaks. And very naughty desserts. All complemented by award-winning cabernets, tempranillos, viogniers and rieslings from our numerous vineyards and wineries. Incidentally, “Zauber” is the German word for “magic.” Guten Appetit. H V i s i t F re d e r i c k s b u r g T X . c o m

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cooking FRESH

Seeds of Change by E l i za b e t h W i n s low • P h oto g rap h y by Kat e L eSu eu r


erhaps the most metaphorical of all the foods we eat, seeds are alive with pos-

Seeds on the Menu

sibility and flavorful potential. They’ve

At Lenoir, Chef Todd Duplechan uses housemade hemp-seed

long been a part of our culinary repertoire—think

milk to make vegan risotto. He also garnishes a cured butternut squash salad with raw hemp seeds and sprinkles home-

poppy, sesame, sunflower, celery, coriander and

made naan with onion seeds.

more—but lately, a few new players have made

The kitchen team at The Bonneville tops a pan-seared red snap-

an appearance. These days, hemp, chia, pumpkin

per with a green-pumpkin-seed mole, stirs mustard seeds into a

and flax seeds can be found on restaurant menus and in home kitchens, and opportunities for experimentation abound. And because seeds hold all the nutrients needed to grow a plant, an added bonus is that they’re nutritional powerhouses filled with fiber, protein, healthy fats, vitamins, minerals and antioxidants.

Six-Seed Soda Bread Adapted from River Cottage Every Day, by Hugh FearnleyWhittingstall Makes one loaf

pear mostarda and flavors their veal meatballs with fennel seeds. At Barley Swine, Pastry Chef Kyle McKinney offers up a play on the “pot brownie” with hemp seeds in a rich chocolate bar. And this summer, he incorporated sesame seeds into a peach semifreddo with sesame-seed meringue. For a crunchy contrast, El Alma’s Chef Alma Alcocer sprinkles toasted hemp seeds on nopalito salad and uses hemp seeds in their raw form on veggie verde enchiladas because she likes the way they complement the smokiness of the sauce with their mild, nutty flavor.

Nutritional Benefits of Seeds Hemp: Hemp seeds are an excellent source of essential fatty acids and contain all nine essential amino acids—making them a complete protein source. They can ease digestion, promote healthy sleep and are both vegan and gluten-free. Hemp seeds

2½ T. each sunflower, pumpkin, sesame, poppy and flax seeds 1 t. fennel seeds 1¾ c. whole wheat flour 2 c. unbleached all-purpose flour 2 t. baking soda 1 t. fine-grain sea salt 1¾ c. buttermilk Buttermilk for brushing Preheat the oven to 400° and place a rack in the center. In a small bowl, combine all of the seeds and set aside. Sift the flours, baking soda and salt into a large mixing bowl. Stir in all but 2 tablespoons of the seeds. Make a well in the flour, pour in the buttermilk and stir until the dough just comes together. If needed, add an extra splash of buttermilk. Place the dough on a lightly floured work surface and knead gently for about a minute—just long enough to pull it together into a loose ball, but no longer. Place the dough on a lightly floured baking sheet and mark it with a deep cross across the top— cutting two-thirds of the way through the loaf with a serrated knife. Brush with buttermilk and sprinkle with the remaining seeds—making sure plenty of seeds make it down into the cracks. Bake for 35–40 minutes, or until the bread is goldencrusted on top and bottom. (Hint: Move the oven rack up for the last 15 minutes of baking if more color is needed on the top of the loaf ). Cool on a wire rack.

are mild and soft with a flavor similar to pine nuts; they’re delicious mixed into smoothies and cereals, tossed into salads or folded into any recipe where a buttery, nutty flavor is welcome. Chia: Cultivated by the Aztecs and native to central and southern Mexico and Guatemala, chia seeds are full of fiber and omega-3 fatty acids. They have a mild, nutty flavor and a slight crunch, and can be incorporated into smoothies and cereals, sprinkled onto salads or baked into granola bars. They can even be used with cornmeal and hemp seeds as a crust for fish or chicken. When mixed with water, chia seeds take on a jellied consistency, and can be enjoyed as a pudding. Flax: Flax seeds boast off-the-chart levels of omega-3s, are high in fiber and have a nutty, toasty flavor. Since they can go rancid quickly, buy in small quantities and use as soon as possible. Try them on yogurt, on cereal, in oatmeal or baked into a favorite bread or muffin recipe. To make a vegan egg substitute for baking, grind flax seeds to a fine powder and combine one tablespoon of flaxseed powder with three tablespoons of water to replace each egg in the recipe. Pumpkin: Also known as pepitas, pumpkin seeds are a great source of minerals (especially magnesium, iron and zinc) and fiber. Roast them with a little olive oil, salt and chili powder for an easy-eating snack, stir them into granola, muffins or cookies, or toast and sprinkle onto your favorite salad.




Miso and Hemp Meatballs with Greens Serves 4 1 lb. ground beef 2 T. fresh ginger, minced to a paste 3 garlic cloves, minced 3 T. barley miso 3 T. raw hemp seeds 1 egg, slightly beaten 1 t. toasted sesame oil 1 bunch greens (collards, mustard, chard, bok choy or a combination) Oil for sautĂŠing Salt and pepper, to taste In a large bowl, combine the beef, ginger, garlic, miso, hemp seeds, egg and toasted sesame oil. Mix with your hands to thoroughly combine. Heat a small amount of cooking oil in a skillet to medium high and fry a small amount of the mixture. Taste for seasoning and add salt and pepper, if necessary. Scoop tablespoon-size portions of the meat mixture and form into meatballs. Heat more of the cooking oil in the skillet and fry the meatballs in batches until cooked through. Remove to a plate and set aside. In the same skillet, heat more oil if needed and sautĂŠ the greens until wilted. Return the meatballs to the pan and heat all together briefly. Serve with steamed rice or warm flatbread.




Roasted Carrot and Avocado Salad Serves 4 ¼ c. total of a mixture of sunflower, hemp, sesame, poppy and pumpkin seeds 1 bunch small carrots, peeled, some stems left intact 1 t. ground cumin 1 t. paprika 2 garlic cloves, minced A few sprigs thyme, including leaves and twigs 2 lemons, quartered 1 orange, quartered ½ c. olive oil, divided 4 T. red wine vinegar 1 avocado 1 lemon wedge 1 small red onion, sliced Baby greens, arugula or mixed salad greens, washed and torn 2 T. Mexican crema

on top of it to prevent browning. Return the carrots to the bowl, along with the salad greens and red onion, and toss with the dressing. Place on a serving platter or on individual plates, arrange several pieces of avocado amongst the carrots and greens, drizzle with the crema and sprinkle with the seeds.

Photography byThomas Winslow

Preheat the oven to 425°. Place the mixed seeds into a small skillet and toast over medium to low heat. Set aside to cool. Cut the carrots lengthwise and place in a large bowl. Add the cumin, paprika, garlic, thyme, lemon and orange. Drizzle on half of the olive oil and all of the red wine vinegar. Toss well to coat, place on heavy baking sheet and roast until the carrots begin to caramelize but are still crunchy. Remove from the oven and let cool. Squeeze the lemon and orange juice into a bowl along with all the pan juices. Slowly drizzle in the remaining olive oil and whisk constantly until emulsified for the dressing. Peel and slice the avocado and squeeze the lemon wedge

Buckwheat Brownies with Hemp Seeds Makes 16 brownies ²/³ c. (1½ sticks) unsalted butter ¾ c. plus 1 T. semisweet chocolate chips ²/³ c. granulated sugar ²/³ c. brown sugar 4 eggs

1 t. vanilla extract ½ c. cocoa powder ²/³ c. buckwheat flour ½ t. baking powder ¼ t. instant coffee powder ¼ t. salt ½ c. raw hemp seeds

Preheat the oven to 350°. Grease and flour an 8-inch square baking pan. Melt the butter and chocolate together in the microwave or in a bowl over a pan of simmering water. Remove when melted and scrape the mixture into a large bowl. Add the sugars and stir with a wooden spoon to combine. One at a time, add the eggs and continue to mix with the spoon. With the last egg, stir in the vanilla. Fold in the dry ingredients (mix together in advance) until just combined, then fold in the hemp seeds. Pour the batter into the prepared baking pan and bake for 20–25 minutes, until the brownies are pulling away from the sides of the pan and feel set if you touch them gently on top. Allow to cool in the pan before cutting into squares. EDIBLEAUSTIN.COM




HAPPY HEMPTRESS by M e r e d i t h B e t h u n e • P h oto g rap h y by M e l a n i e G r i zz e l


rowing up, Happy Hemp

Her enthusiasm about the dis-

lived in such varied locales

covery was contagious, and many

as Missouri, New Mexico and Colo-

of her friends and family started

rado, and she credits her mother for

experimenting with hemp seeds

her early healthy lifestyle. “We nev-

too. “Across the board, I was get-

er ate fast food,” she recalls. “We

ting such positive feedback from

always sat down and ate meals, no

people,” Grayless says. She admits,

matter how little money we had.”

though, that not everyone was re-

Later, a twenty-three-year-old

ceptive because of hemp’s infamous

Grayless made a pivotal move to

association. “Hemp does belong to

San Miguel de Allende in Mexi-

the same species of plants as mari-

co—a place known for attracting

juana,” she says. But hemp is an

and supporting people on paths of

entirely different plant that doesn’t

creativity. “[It was] one of those

have any psychoactive properties.

places where you explore your ar-

She was particularly reticent to tell

tistic side,” she says. Though her

her grandparents about her new in-

entrepreneurial fire was lit by the experience, and her work

terest. “My grandfather is a stoic, ex-military man,” she says.

in the jewelry industry there led to a fashion career in Los

“But he was actually quite familiar with [hemp’s] versatility,

Angeles, she never felt entirely comfortable. “I didn’t want

and responded: Oh, hemp is great! You can eat it and make rope

to have a moral hangover while contributing to something

and fabric.” He also told her that her great-grandfather had

I really didn’t believe in,” she says. Also, several years after

once grown it on his farm in Springfield, Missouri, before it

settling in Los Angeles, she became mysteriously ill with di-

became illegal in the United States. And even though Happy

gestive issues.

Hemp seeds are now available in more than 17 states nation-

Desperately seeking relief, Grayless began to experiment with a variety of super nutritious, natural foods—including

wide, some are still reluctant to try them. “I have to tell people I’m not a drug dealer all the time,” Grayless jokes.

hemp seeds. She discovered that the seeds are high in pro-

Settled now in Austin, Grayless says Happy Hemp is grow-

tein and mineral content, with an ideal ratio of omega fatty

ing and doing well. “If this crazy thing was going to work, it

acids. They’re also a complete protein source, containing all

wouldn’t work anywhere but here,” she says. And Austin’s

nine of the essential amino acids, which is unique for plant

chefs remain some of the company’s best customers. “Bryce

foods. After adding the seeds to her diet, Grayless felt more

[Gilmore] could not have been more supportive or more awe-

energetic almost immediately and credits the concentrated

some,” Grayless says. “He spread the word; spread the seed.”

boost of nutrition. “I felt like I had more pep in my step,” she

Aside from Gilmore’s Barley Swine and Odd Duck, other local

says. “And by the third week, my stomach was feeling better.”

restaurant customers include Qui, Lenoir, Jack Allen’s Kitchen

Hemp seeds, like chia and flax seeds, fall into the super-

and Swift’s Attic. Living in Austin has also led to some innova-

food category, but Grayless particularly appreciates hemp’s

tive collaborations, such as a hemp milk developed with juice

convenience. “You don’t have to grind them or soak them;

company Daily Greens that will be available in stores soon.

you can just eat them!” she says. Toasted hemp seeds make a

Yet, Grayless’s grandparents in Missouri remain some of

delightfully crunchy snack, while the raw seeds “melt in your

her biggest boosters. “My grandmother has everyone eating

mouth like a nutty butter,” she says. And since hemp seeds

hemp seeds in their retirement community,” she says with a

are a food with no known allergens, Grayless began using

laugh. “Happy Hemp got me back to my roots.”

them as a substitute for nuts or breadcrumbs when making 40

pesto, fish or even meatloaf.

owner Tara Miko Grayless



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edible drink

The New Drinking Age by Dav i d A l a n • P h oto g r ap h y by W h i t n ey A rost egu i





n a time of “born-on” and “drink-by” dates, it may come as a surprise to even the most enthusiastic beer drinker that, while most beer is meant to be consumed fresh, there are some beers

that not only withstand the test of time, but actually improve with age. Though beer collecting and aging is far from a mainstream hobby, Central Texas has legions of collectors, many of whom are eager to discuss their tipsy pastime.

upcoming at

What to Age First, it is important to identify what beers are capable of tak-


ing on age. Most beer is intended to be served fresh, and, as with food, this is a good thing—it keeps us thinking and drinking seasonally. Beers that are capable of improving with age are often characterized as being bigger, bolder and beastlier than those lighter, refreshing beers.



Some beers have the vintage stamped on the label or bottle, which often indicates that a beer will age well. Sisyphus Barleywine from local brewery Real Ale Brewing Company is one—it’s released once a year and vintage dated. (Vintage dating also helps a collector keep track of the beer in the cellar. For cellar beers with no vintage date, write the year on the bottle, cap or neck tag to easily identify it down the road.) In addition to barley wines, other beers that tend to age well

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include barrel-aged beers, imperial stouts or other “imperial va-


rieties,” beers over 8 percent alcohol by volume (ABV), and bottle-conditioned beers. Malty beers tend to age better than hoppy beers. Of course, these rules are open to interpretation. Dipak Topiwala of South Austin’s Whip In is in the unique position of curating a beer cellar not just for his own personal enjoyment, but also for public consumption. He presides over beer operations at the family store—a beer drinker’s paradise.



sTudenT TickeTs

Whereas many collectors will cellar one or two bottles or sixpacks, Topiwala lays down entire cases and even kegs of beer. Every once in a while, if you’re lucky, you may have the opportunity to taste a vintage treasure from his cellar. I recently got to taste Sisyphus on tap—not only from the current year, but also a vintage version from 2006. “A good beer, when it’s fresh, may be delicious,” he explains, “but that same beer after years of aging can taste like drinking clouds—an indescribable experience.” After tasting the Sisyphus, Topiwala went on to share some of his guidelines for cellaring beer. “A good rule of thumb is Belgian beers and beers over 8 percent ABV tend to age really well. Most folks don’t like IPAs to age because they want the hops to be fresh, but I tend to think that hops can integrate as they age. They don’t stand out as much individually, but the sum of the parts is great. Things that are already barrel aged or sour beers also age well. Some things age better in refrigeration than at cellar temperature. The biggest decider for us, though, is what we like.” Though some newer beer outfits are in the process of aging

(Pictured from top) War Horse: May 6-11, Motionhouse: April 11, Bobby McFerrin: April 24, Christian McBride Big Band: January 21, The Cleveland Orchestra: March 2 Photos by: Brinkhoff/Mögenburg, Chris Nash, Carol Friedman

beers for future consumption, Whip In is one of the only places in Austin where you can taste beer that’s been aged for public enjoyment. “I’m really looking forward to trying some Avery [Brewing Company] Maharaja that we’re storing,” he offers as a teaser. “Nuanced, full, rich, hoppy…everything I love about an IPA, and it can definitely age.” EDIBLEAUSTIN.COM



How to Store

Where to store

Intuition may suggest that cellared beer should be stored on

Terms like “room temperature” and “cellar temperature”

its side like wine. Evidence, however, supports storing beer up-

don’t have much bearing in Central Texas, where room tempera-

right. This is done for a number of reasons:

ture is usually too warm and cool basements are rare. It’s most

Cork flavor—If beer spends too much time in contact with the cork, it can take on the flavor of the cork, which is not considered desirable.

important to remember that beer doesn’t like excessive heat or cold, and it definitely doesn’t like light. Ideal cellar temperature for most beers is in the 50 to 55 degree range, which can be accomplished by storing beer in a designated refrigerator that’s

Dry cork—If there’s concern that the cork will dry out if not

not meant to store food. In a pinch, a cool, dark closet is an

in contact with the liquid, remember that the inside of a beer


bottle has its own humidity level that serves to keep the cork

There is one less technical aspect to the storage dilemma,

moist. The outside portion of the cork is more at risk for dry-

as well, according to more than one collector I spoke with.

ing out. Storing cork-topped beers in a humid environment is

“John told me: no more beer,” says Austin collector Jennie

one way to prevent this. These beers may also be dipped in

Chen, referring to her partner and fellow collector. And Dusty

wax or capped with a bottle cap to provide additional insur-

Yarbrough of (512) Brewing Company says, “there are like five

ance against dry-out.

cases of beer in our bedroom right now. My wife is not super

Oxidation—Oxygen in the bottle will slowly affect the flavor of the beer. If beer is stored vertically, the surface area exposed to oxygen is at a minimum.

excited about it, but she never complains when I open one of those special bottles.”

How Long to Store

Sediment—Many of the bigger beers that are candidates for

In order to detect any measurable difference in an aged beer,

cellaring are also likely to have sediment in the bottle. Stored

it needs to cellar for at least a year. But some beers can easily

upright, this sediment will gather compactly at the bottom of

age eight to ten years—some for much longer. Take notes and

the bottle, making it easier to hold back when pouring. Stored

compare the taste of aged beers of a certain type. At some point,

horizontally, this sediment will spread out along the entire

the aging results will diminish, and it’s important to be cautious

length of the bottle and kick up when the beer is poured.

about over-aging. The more you practice, the easier it gets.

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“A good beer, when it’s fresh, may be delicious, but that same beer after years of aging can taste like drinking clouds—an indescribable experience.” — Dipak Topiwala Aging, Tasting and Trading One of the pleasures of aging beer is being able to assemble “vertical” tastings—consecutive vintages of the same beer that can be tasted side by side for comparison. But not all beer collecting and tasting is about aged beer. It’s also about getting your hands on beers that are limited releases, seasonal offerings, home brews or beers from far-flung breweries that don’t have distribution in your area. According to Frank Krocken-

There was a time when all beers were aged in wood, and yeasts ran wild and cavorted together. Modern brewing is wonderful, of course, but sometimes a little cavorting is a fine thing. Sometimes it gives you a chance to reveal your funky side. We have to admit it - we’ve been cavorting for years...and sorta holding out on you. Brooklyn Wild Streak starts off as a Belgian-inspired golden ale. After fermentation and a brief conditioning, we then age the beer for several months in second-use bourbon barrels, giving it a soft, round character infused with nicely balanced oak flavors. Finally we bottle the beer flat and re-ferment it with blend of priming sugar, Champagne yeast and the wild yeast strain Brettanomyces. As the two yeasts do their cavorting, the beer gains its natural carbonation. The “Brett” takes many months to do its thing during bottle aging, but once it does, Wild Streak is enlivened by a wonderfully complex earthy funk. So go ahead unwind that cage, pop that cork, and reveal your Wild Streak. You know you want to.

berger of Houston’s Saint Arnold Brewing Company, trading is the only way to get certain beers. “There are some beers that money can’t really buy, because these [collectors] don’t collect beer for the money; they collect it to drink and share with friends.” And


lastly, don’t be afraid to experiment. This is a relatively new tradi-


tion, and there’s still much to learn. Unlike a wine tasting, a beer tasting is a much cheaper experiment if something goes wrong. Whether in an informal meet-up or a more organized affair,


best shared with friends and fellow collectors. Chen offers some


tips on how to best host a beer tasting or swap: • Make sure most of the guests have a similar level of beer appreciation. • Circulate a list ahead of time so that people know what’s going to be poured. Start with what the host is offering and continue circulating as people add their beers to the list. • Snacks are a must. Whether it’s fine charcuterie or pizza delivery, make sure people have something to eat. • Make sure that traded beers are of equal interest and value. • Consider obtaining beers from different parts of the country to trade with people. (“I’m not above placing orders with people who are coming into town, if I know they’re from some place with a great brewery,” says Chen.) • Offer proper glasses. (“You don’t want to age beer for years and serve it in Solo cups,” Chen says.) For decades, the giants of the beer industry have been pursuing a race to the bottom of the can. Gimmicky one-upmanship a bottle and the “vented” can tops to accelerate delivery to the gullet. It’s refreshing that a subset of beer drinkers has taken the opposite approach and discovered that sometimes older is better than colder, and that good things come to those who wait.





most of the collectors I met agree that aged and curated beer is

has reached a fever pitch with the new “coldness indicator” on

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no-waste kitchen

FOOD THRIFT REDUX by K r i st i W i l l i s

Adopting a first-in-first-out method for fresh foods rotates the

left behind after harvest to discarded leftovers, 40 per-

oldest items to the front of the bin or shelf to be used before they

cent of food in the U.S. is never eaten—wasting precious

spoil. It’s also helpful to understand the temperature control zones

energy and resources in its unnecessary production. In his book

in the refrigerator. The door is the warmest area—making it a bad

American Wasteland: How America Throws Away Nearly Half of

place to store dairy items, but fine for other drinks and condiments.

Its Food, author Jonathan Bloom details the numerous ways in

The crisper drawers are fine for some produce, but food such as

which food ends up in landfills daily instead of nourishing the

hard squashes and tomatoes are best stored on the counter.

hungry. To encourage the mindset that “food is not trash,” Bloom

Bloom also suggests prioritizing recipes to take advantage of

and other no-waste advocates suggest incorporating small chang-

ingredients that easily spoil—preparing first those dishes that call

es into our food buying, storing and preparation habits to get us

for leafy greens, for example. If produce starts to wilt or sag, in-

on the road to reducing waste in the kitchen.

corporate it into a soup or smoothie, or consider creating a pesto

One key to saving food is to minimize spoilage. Start by smart

or other blended sauce to use vegetables on their way out.

shopping: Take a list and only buy what’s on it. Also, consider tak-

When paying a premium for produce, it’s a shame to waste

ing your own containers and purchasing items that don’t have, or

any of it. There’s a variety of ways to use bits and ends that might

don’t need, packaging. Christian Lane of in.gredients, a local gro-

otherwise be seen as scraps. Broccoli stalks, carrot peels, aspara-

cer that promotes zero packaging, encourages people to cook at

gus ends and other vegetable pieces can be frozen and saved for

home rather than buying prepared meals to reduce waste. “If we

making stock. And hard cheese rinds, like the tough ends of a

prepare meals and just use the basic ingredients, we don’t need

Parmesan wedge, can be used to add flavor to soups.

to have any packaging,” says Lane. “Onions come packaged naturally, so do carrots, so do any number of things.”

The greens of radishes, beets, broccoli and carrots are often discarded, but can be used as a delicious addition to a dish. Rad-

Once home, store food wisely. Bloom suggests keeping food in

ish greens offer a peppery bite to a green salad; sautéed broccoli

plain sight so that it doesn’t wither in the back of the pantry or

greens are nutritious and fragrant; and in his cookbook, Afield,

refrigerator. For foods that must be stored, use clear containers,

Chef Jesse Griffiths of Dai Due recommends using fresh carrot

and place them near the front of the shelf to minimize spoilage

greens to make a tangy sauce similar to chimichurri to comple-

or neglect.

ment cooked fish.




Shutterstock/Africa Studio


mericans waste a staggering amount of food. From crops

“If we prepare meals and just use the basic ingredients, we don’t need to have any packaging,” says Lane. “Onions come packaged naturally, so do carrots, so do any number of

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Feeding your passion for cooking

things.” —Christian Lane Inevitably, some foods will make it into the discard pile, but composting it—rather than sending it to the landfill—reclaims the waste and actually benefits the yard, garden or houseplants. The City of Austin Resource Recovery program provides free composting classes—including a convenient online version. They also offer a $75 rebate toward the cost of a composting system for people who take the class and downsize to a 24- or 32-gallon trash cart. Microbial Earth Farms and Ecowise offer a variety of compost systems that work for any size home—including the Bokashi compost systems that ferment discards, producing a fertilizing "tea" that can be used to feed house and garden plants, and are unobtrusive in both size and odor, even for a small apartment or condominium.


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A few lucky neighborhoods in East Austin can join East Side Compost Pedallers to have their food scraps picked up weekly by bicycle for the nominal fee of $16 per month. Urban Patchwork, a nonprofit made up of a network of neighborhood farms, also ac-


cepts food scrap donations for their composting efforts, as do a number of community gardens. With a little creativity and care, shifting the approach from lifting the trash can lid to asking, How can I use this? will save money and prevent the kitchen from becoming a wasteland.

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TIPS TO REDUCE FOOD WASTE Reusable storage bags. In addition to switching to reusable shopping bags—now the law of the land in Austin—replace disposable, sealable plastic bags with washable, reusable bags. Austin-based Blue Avocado offers snack-, lunch- and bulk-size sealable bags that are BPA-free and machine washable. Switch to glass storage containers. Instead of storing or freez-



ing foods in plastic containers, make the move to glass. Use old Mason or Ball jars to freeze stock or liquids (leave a little room at the top for expansion) or invest in glass storage sets from Pyrex, Rubbermaid, TrueSeal or Glasslock. All of the sets come with plastic or silicon lids and are freezer-to-microwave-safe. Keep produce fresh longer. Keeping produce fresh and crisp is key to preventing waste. Progressive’s Produce Keeper extends the function of the refrigerator drawers to the shelves with a reservoir and vent that provide the perfect amount of moisture for fruits and vegetables. The collapsible structure makes it easy to fit on any shelf where room is tight. Greens are usually the first to fade in the produce drawer, but storing them in a cloth salad keeper bag can keep them crisp and fresh longer. A number of products preserve freshness by removing the ethylene gas that produce gives off, causing it to age. Keep cut produce from spoiling. Once cut, produce spoils quickly, but we don’t always want to use an entire banana, onion or avocado right away. Hutzler makes a wide variety of produce savers that will preserve the life of that half-eaten apple or tomato. Get the last drop. Trying to get the last bit out of a tube of tomato paste or icing can be a challenge. Squeeze Ease Tube Squeezers do the work for you. Skip the cans of spray oil. Instead of buying cans of spray oil, spritz pans with a favorite oil from a mister or spray pump. Not only does it prevent waste, but it helps us avoid undesirable ingredients in the can. Collect scraps in the kitchen. Hauling scraps out to the compost heap after every meal can be inconvenient. But a number of attractive countertop compost buckets make it easy to collect scraps in the kitchen. Charcoal filters absorb odors and degradable compost bags help manage the mess. Or freeze peels, nibs and ends for stock.

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edible HEALTH

Diabetes: FINDING THE BALANCE by K r i st i W i l l i s



aurie Gonzales, a de-

says Sonnenberg. “I check my

partment manager at the

blood sugar four times a day

University of Texas in

and try to keep it in a normal

her early 40s, was not surprised

or slightly normal range, and I

when she found out she had

watch what I eat.” And because

type 2 diabetes. She was over-

carbohydrates convert into glu-

weight, had a history of diabe-

cose in the blood stream, caus-

tes in her family and was diag-

ing glucose levels to spike, Son-

nosed with gestational diabetes

nenberg counts carbs at every

18 years before when she was

single meal.

pregnant with her son Matt. “I

While type 1 diabetes is not

knew it was coming,” she says.

preventable, type 2 is. An es-

“It was a confirmation of what

timated 79 million Americans

I’ve known all along: I eat poor-

have—most often unknowing-

ly and I don’t exercise. I didn’t

ly—prediabetes, or an elevated

make any modification to my

blood glucose level that is not

diet until I got the diagnosis.”

yet within the range of diabetes but signals danger ahead.

Gonzales is not alone in ignoring the warning signs of diabetes. According to the Centers for

Overweight, inactive adults, forty-five-years old or older with a

Disease Control and Prevention (CDC), one in twelve Americans

diabetic parent or sibling are at greatest risk for prediabetes, as

now lives with diabetes and, of those 25.8 million children and

are women who had diabetes while pregnant or people with an

adults, seven million of them are undiagnosed—increasing their

African-American, Hispanic, American-Indian, Asian-American

risks for heart disease, stroke, blindness, kidney disease and ner-

or Pacific-Islander family background.

vous system damage.

Having prediabetes does not necessarily mean a future type 2

People inherit a genetic predisposition to diabetes that is then

diabetes diagnosis, though. Lifestyle changes, such as losing 5 to

triggered by something in their environment, such as poor diet,

10 percent of body weight and exercising moderately 30 minutes

an unrelated illness that weakens the pancreas, or lifestyle factors,

per day, five days each week, can keep blood glucose levels in a

such as not exercising. With type 1 diabetes—previously called ju-

normal range.

venile diabetes—the body no longer produces insulin, and there-

Stephanie Dunbar, director of nutrition and medical affairs at

fore insulin therapy is required. Type 2 and gestational diabetes,

the American Diabetes Association, encourages those concerned

on the other hand, occur when the body doesn’t produce insulin

about prediabetes to make gradual changes to achieve a healthy

properly and can sometimes be kept in check without medication

body weight. “While it would be preferable for everyone to get

by using diet and exercise to control blood glucose (also referred

down to his or her ideal weight, it’s somewhat unrealistic to be

to as “blood sugar”) levels.

able to do that if you’ve been heavy for a long time,” she explains.

John Sonnenberg, an Austin pharmacist, contracted a virus, and the antibodies his body produced to fight the illness also attacked

“Reducing just a little bit of your weight can make a significant difference to prevent diabetes.”

his pancreas, causing it to no longer produce insulin. At 45, he was

Once diagnosed with diabetes, diet and exercise become key

diagnosed with type 1 diabetes and had to quickly learn to manage

factors to having a healthy, active life. Eating consistent, balanced

the disease. “I ride my bike almost every day for about 40 min-

meals helps keep blood sugar on an even keel. Lisa Jepson of the

utes, because a well-tuned body processes sugars more efficiently,”

Austin office of the American Diabetes Association explains that EDIBLEAUSTIN.COM



portion sizes and timing of meals are critical. “You don’t want to


be on a roller coaster, going up and down with meals,” she says. “You want to be on a nice, slow, lazy river, with equally spaced meals and snacks throughout the day, not high and low drops.”





F O R D E TA I L S & T O R S V P V I S I T:


Julie Paff, a registered dietitian at Seton’s Diabetes Education Center, encourages newly diagnosed diabetics to meet with a diabetes educator to get an individualized plan to minimize the risk of future complications. “I wish I could hand you a sheet…This Is What You Can Do to Improve Your Future Life with Diet…but it’s just not that easy,” explains Paff. “It’s best to individualize—look at where that person is and identify the one or two changes they could make to really reduce risk in the long haul.” The elements of a healthy diet for a diabetic are similar to general healthy eating guidelines, such as eating a primarily plantheavy diet with a rainbow of vegetables; limiting starchy vegetables, such as potatoes and corn; choosing whole-grain foods over processed-grain products; and adding fish and lean meats for protein. Steering away from sodas and sugary sports drinks is another important step: Those who are diabetic or prediabetic should opt for water or unsweetened tea and coffee drinks instead. In addition to counting carbohydrates to control glucose levels, some find it helpful to also pay attention to a food’s glycemic index (GI), or the measure of how quickly levels of glucose in the blood rise after consuming that food. For example, picking a grapefruit with a GI value of 25 over watermelon, which has a hefty GI of 72, is a better choice for balancing glucose. Tallying and tracking the GI of a variety of foods can feel overwhelming, though; experts typically recommend concentrating on balancing the plate instead. “When people are first diagnosed with diabetes, they’re terrified to eat,” says Dunbar. “We steer people, initially, toward a create-yourplate model—recommending half a plate of non-starchy vegetables, a quarter of the plate either whole grains or starchy vegetables and then a quarter of your plate with your protein source.” Local writer and performer Owen Egerton was fortunate to have his diabetic brother to turn to for advice when he was diagnosed with type 1 diabetes 10 years ago. “My brother flew in and took me through a kind of ‘basic training’ for diabetics,” says Egerton. “He was aware that a lot of people who are diagnosed with diabetes develop this frustration with eating because it’s such a complicated process, and he was very good about encouraging me to live and eat freely and wisely. For example, when I asked him if I could have pancakes, he said, Sure! But just to make sure that I didn’t have too many, and that I ate a good amount of fat and protein at the same time because those things slow digestion and, consequently, will slow down glucose conversion. Hav-





Locally owned and operated, our restaurant offers a range of flavors and aromas from Argentina where European and Arab traditions come together artistically in the distinct South American Cuisine of Argentinean food.

sacrifice,” he says with a laugh. For Gonzales, cutting out sugar, flour and processed carbohydrates and starting an exercise regimen were enough to lower her blood sugar without medication or insulin. “I predominantly

Galleria - Steakhouse 13500 Galleria Circle, Bee Cave

eat fruits, vegetables and meat, and my numbers are absolutely

Este - ˆe Café 1201 East 6th Street, Austin

normal.” She carefully watches portion sizes when eating car-

Catering & Bakery

bohydrates and keeps them well within the 45-grams-per-meal


ing butter and bacon with pancakes didn’t feel like such a horrible



recommendation from her doctor. That can be a challenge when eating Asian food, for example, which would normally come with

a big mound of rice. “An appropriate serving of rice would fit in my cupped hand,” says Gonzales. “I don’t eat rice very often just because it’s hard not to eat a lot of rice.” Instead, she substitutes things such as bean sprouts to get the crunchy texture she craves,

A Feast of Good

but without the extra carbohydrates.


For Sonnenberg, his love of Mexican food is a big challenge. With type 1 diabetes, he has to take a unit of insulin for every 15 grams of carbs he eats. “That’s like five [tortilla] chips,” he explains. “I don’t eat it very often anymore, but when I eat Mexican,

by E l i f S e lv i l i

I count everything—the beans, the rice, the tortillas, the chips— and have to measure my insulin to match.” Egerton was surprised to discover that his emotional state— being nervous, excited or stressed—also affected his blood sugar. “If I’m particularly nervous about a show, then my blood sugar starts to spike. One thing that diabetes has given me is the opportunity to get in touch with how my body works,” he says.


hen attempting to monitor and control blood glucose levels in the body, there is much debate

about whether it’s better to keep an eye on general carbohydrate intake (even healthy complex carbohydrates

Planning ahead becomes a key factor, whether creating a menu

such as legumes) or to pay attention to a food’s glycemic

for a family dinner, researching restaurant menus or packing the

index—a measure of how quickly levels of glucose in the

right food and snacks for an outing or road trip. The American

blood rise after eating a particular type of food. Health

Diabetes Association’s MyFoodAdvisor website offers diabetes-

experts agree that the best nutritional path for anyone,

friendly recipes and meal plans with complete nutritional infor-

whether living with diabetes or not, is to achieve a bal-

mation, as well as shopping and cooking tips.

anced plate with whole grains, greens and fewer simple

Gonzales recommends becoming involved in the community

carbohydrates. This doesn’t mean you need two sepa-

and engaging with the American Diabetes Association and other

rate menus when entertaining friends, some of whom

organizations for support and advice. Seton offers a number of re-

may also be watching their blood glucose levels. Here’s

sources, including a 10-hour class for people with type 2 diabetes,

a menu that provides taste, nutritional value and a sense

as well as individualized counseling and Ask the Expert seminars.

of adventure with a Middle Eastern flare.

The Central Texas Diabetes Coalition also offers diabetes education and self-management classes and support groups. Dunbar encourages people to be patient as they adjust to their new lifestyle. “First, work on changing the proportions and in-

Sliced Fava Puree Serves 8 to 10 as an appetizer, or 6 to 8 as a side dish

creasing those non-starchy vegetables. Then, cut back on the starchy foods and the sweets. Allow yourself some time to adjust and gradually make changes.” After the initial shock of the diagnosis wore off, Gonzales began to see it as a blessing in disguise. “That diagnosis is what I needed to get my act together. For me, it was a start of a new chapter of my life where I am focused on being more healthful…and it’s working.”

RESOURCES • MyFoodAdvisor website: • dLife website: • Central Texas Diabetes Coalition offers diabetes education and self-management classes and support groups: • Seton Diabetes Education Center offers “Ask the Expert” and “Health in Action” seminars: • American Diabetes Association Austin Office:

1 lb. dried fava beans 1 small white onion, chopped 3½ c. water 2 t. salt ¼ c. olive oil, plus extra for drizzling Red onion, thinly sliced (optional) Juice of 1 lemon ½ c. chopped dill Soak the beans overnight. (If you’re in a hurry, soak the beans for a few hours in hot water instead.) Drain the beans and remove as much of their skins as possible. Place the beans in a pot with the chopped onion, water and salt and bring to a boil. Lower the heat to simmer and continue to cook for about an hour, until the beans are soft and most of the water is absorbed. Transfer the bean mixture to a food processor and blend until smooth. Taste for salt and add more, if needed. Pour the mixture into a shallow baking dish and refrigerate for two or more hours until the mixture sets (it should be solid enough to cut). Line a serving platter with the sliced red onions (if using), then cut the fava into 1½-inch squares and place on top of the onion slices. Drizzle with olive oil and lemon juice and garnish with the dill. Serve chilled.




weekly, local prix-fixe menu • family owned

Garlic Shrimp Serves 6 This simple Aegean recipe takes fewer than 10 minutes to prepare and fewer than 10 minutes to cook. 24 large Gulf shrimp (about 1½ lb.) ¼ c. olive oil ¼ c. butter (½ stick) 5 garlic cloves, chopped or crushed 1–2 T. mild, smoky paprika 2 t. medium-hot or mild chili powder Salt and pepper 3–4 lemons, cut into wedges

1807 South First Street 512-215-9778






Preheat the oven to 425°. Peel the shrimp except for the tails, then wash and dry them. In a large oven-proof pan, heat the olive oil and butter and sauté the garlic for a few minutes. Add the spices and stir well to dissolve. Add the shrimp and the lemon wedges and toss, covering evenly with the oil and spices. Place in the oven for 6–8 minutes. Do not overcook. Serve immediately.



Green Lentil Salad Serves 6 to 8 Lentil salad can be served as a side dish or turned into a

eat well. 11th & lamar 512-482-8868

lunch salad by serving over romaine lettuce. 1½ c. dried green lentils 2 c. water 1 bunch green onions, white and green parts, sliced into ¼-inch rounds 1–2 medium-size ripe tomatoes, chopped into ¼–inch cubes 2 garlic cloves, crushed 1 mild pepper (such as Anaheim or poblano), thinly sliced ½ c. chopped Italian parsley ¼ c. chopped fresh mint 2 t. cumin 1 t. medium-hot chili powder ¼ c. olive oil 2–3 T. white wine vinegar Juice of 1 lemon Salt and pepper, to taste Soak the lentils overnight in water, drain and rinse. Place the lentils in a pot with the water and bring to a boil. Lower the heat to a gentle simmer and cook for 10–15 minutes—taking care not to overcook. Drain any excess water, place the lentils in a bowl, add all of the other ingredients and toss gently without mashing the lentils. Cover and either chill or rest at room temperature for about an hour before serving.




Stuffed Figs with Mascarpone Serves 6 to 8 The traditional Turkish recipe uses walnuts but I like experimenting with different nuts, such as pistachios or local pecans. The figs are usually topped with kaymak, solid milk-fat found in Turkish pastry shops. Mascarpone or clotted cream makes an adequate substitute. 20 large, regularly shaped dried figs 2 c. water ½ c. sugar Juice of ½ lemon 1 c. pecans, coarsely chopped ½ t. ground cloves 1 t. ground cinnamon 1 T. confectioners’ sugar Zest of 1 lemon (optional) Small container mascarpone cheese or clotted cream Soak the figs in warm water for 20 minutes. Drain and remove the hard part of the stem. Using the handle of a spoon, pry an opening in each fig, then set aside. In a saucepan, bring the water and sugar to a boil and simmer for 15–20 minutes. Add the lemon juice and turn off the heat. Preheat the oven to 350°. Mix together the chopped pecans, cloves and cinnamon and stuff about ½ teaspoon of the mixture into each fig using the handle of a spoon or a wide knife. Place the figs upright in an ovenproof dish, pour the sugar syrup over the figs and place in the oven until the syrup is reduced and thickened—about 20–30 minutes. Arrange the figs on a serving platter and allow to cool completely. Mix the confectioners’ sugar and lemon zest into the mascarpone cheese or clotted cream and top each fig with a teaspoon of the mixture.

Book your special event today!

culinary adventures Team-building exercises, hands-on cooking lessons and fully

catered events for food enthusiasts utilizing the school’s 9,000 square foot garden, commercial kitchens, and dining room.

For more information contact: Special Events Manager, Nancy Marr 512-451-5743 / nmarr @ 6020-B Dillard Circle Austin, Texas 78752 /

13-0755_Escoffier_EdibleAustinAd.indd 1

9/27/13 12:39 PM


find it at




DIY kimchi by Kate Payne • Photography by Jo Ann Santangelo





y kimchi days started a few years back in Brooklyn when our CSA program box overflowed with bok choy. Initially we marveled at the joy of such bounty, but as the weeks

rolled on, our enthusiasm waned. To alleviate some of the pressure to eat bok choy for every meal, I scouted out a recipe for kimchi in my favorite pickling book, The Joy of Pickling. I subbed bok choy for the Napa cabbage in the recipe, and soon our fall and winter dilemma was transformed into a prized digestive-assisting commodity. A fermented relative of sauerkraut, kimchi is a Korean food dating back to the prehistoric era, and to say it’s played an important role in Korean culture would be a vast understatement. Proudly lauded as the national dish, kimchi has an entire museum in Seoul dedicated to it, and there are more than a hundred different kinds of the stuff—with variations on ingredients and methods based on region and family tradition. Kimchi’s core elements include some sort of Chinese cabbage— common varieties include Napa, savoy, bok choy, michihili, choy sum—along with garlic, ginger, radish, green onions and a Korean red pepper powder (gochugaru). Some recipes from the coastal regions feature the addition of salted seafood, such as shrimp, oysters or octopus, while other regions call for sweet rice flour (mochiko) as the base of the flavoring paste or even the addition of sugar. Seasonal variations can involve the addition of fruits, regional wild edibles and even other vegetables. Regardless of the variation, though, the health benefits of eating kimchi are consistent. It’s known to boost immune response with beneficial, live-cultured bacteria, help us digest other foods and make nutrients more available than if consumed raw. What I lack in cultural experience with kimchi, I make up for in devotion to this spicy cabbage delicacy. We eat it with eggs in the morning, tossed into fried rice or pasta and by the cupful straight from the jar. As an outsider to the world of kimchi traditions, I see it occupying a realm somewhat like a recipe for biscuits in the American South. Both Southern-style biscuits and kimchi recipes appear to be a simple list of ingredients with simple instructions, but when traditions get involved, there are myriad ways to carry out making the prized items; each sworn-by method produces a family’s unique and preferred taste. (Kimchi would be excellent atop a biscuit with braised pork shoulder, by the way.) The method I use involves giving the cabbage a short soak in a salty solution to remove water. This also starts the fermentation process and firms the cell walls to allow for some crunch along with the zing. The spice paste flavors the vegetables during their short fermentation stage, at which point the kimchi goes into the refrigerator to slow down further fermentation. Don’t be surprised if the lid of the jar pops open after it’s been in the refrigerator; this stage of lacto-fermentation creates carbon dioxide as a byproduct and it can get trapped if the jar lids are on tightly. Kimchi is extremely flexible. I’ve experimented with using sweet rice flour as a base for the spice paste and liked the results more than the version without it. Instead of seeking out the Korean pepper powder, I typically grind dried arbol or Anaheim chiles—seeds and all—in a spice grinder or with a Vitamix dry blade. Use any medium-heat red pepper, or opt for mild peppers to take down the heat level, but avoid using smoky peppers.

Basic Kimchi Yields 1 quart 1½ lb. savoy or Napa cabbage 1 medium carrot, sliced thinly or grated 3-inch section of daikon radish, sliced thinly in rounds or grated 2 scallions, sliced in half lengthwise and chopped into 2-inch sections 4 T. pickling or fine sea salt 4 c. filtered water, room temperature For the spice paste: 1 T. sweet rice flour (plain white rice flour will also work) ½ c. filtered water 4–6 cloves garlic, minced 1–2 T. peeled and finely grated ginger 2 T. red pepper powder/flakes Day 1: Cut the cabbage into 2-inch squares—separating the layers as much as possible—and toss them into a large glass or ceramic bowl. Add the carrot, daikon and scallions. Dissolve the salt in the water and pour over vegetables. Weight them under a plate and let them sit overnight or for 8–12 hours. Day 2: Combine the sweet rice flour with water in a small saucepan. Heat the slurry on medium-low—stirring constantly until it thickens, about 5–7 minutes. Remove from the heat and set aside to cool to room temperature. Combine the garlic, ginger and red pepper and grind to a paste using either a food processor or mortar and pestle. Add the spice paste to the rice mixture and combine well. (I recommend wearing kitchen gloves.) Drain the weighted veggies—reserving 2 cups of soaking brine. Taste for saltiness, and rinse if they’re unpleasantly salty. (They should taste like the ocean.) Mix the spice paste thoroughly into the veggies and don’t worry if it’s quite thick. Tightly pack the kimchi into a wide-mouth quart jar. When completely packed, press down to force flavor sauce up and over the top of the kimchi. Add some of the reserved brine if necessary to completely cover the veggies. Place a lid over the jar and let the kimchi ferment on the countertop for up to five days—pressing it down so it gets re-covered with sauce, and tasting daily to see how the fermentation is progressing. When soured to personal preference, place the jar in the refrigerator where it will keep for up to three months. EDIBLEAUSTIN.COM



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Kimuchi (Japanese-Style Kimchi) Yields 2 quarts 2 lb. bok choy 3 T. kosher salt 1 medium-size carrot, coarsely grated 1 small Fuji or similar apple, peeled and coarsely grated 3 scallions or green onions, sliced thinly 1 garlic clove, minced finely 1 T. ground, dried mild red pepper 2 t. peeled and finely grated ginger 1½ t. kosher salt ¼ t. cayenne Day 1: Slice the bok choy—separating the leaves from the base and slicing lengthwise along the base into halves. Place the leaves and stem strips into a large glass bowl. Sprinkle the salt throughout layers of the leaves and rub it into the base portions. Place a small plate on top and weight the plate with a quart-size (or larger) jar of water. (Just make sure the jar or object you are weighting with is clean on the outside; the jar will eventually be sitting in the salt water.) Let the bowl sit at room temperature for 8–10 hours. Day 2: Rinse the brined bok choy under cold water to remove any excess salt water, chop it into 1-inch pieces and place in a large bowl. Add the remaining ingredients and mix to incorporate. Place the kimuchi in a 2-quart jar or divide evenly between four pint jars or two quart jars. Pour 1 cup of water, total, into the jar(s), cap loosely and let sit at room temperature for 3–5 days. When soured to personal preference, place the jar(s) in the refrigerator where the kimuchi will keep for up to three months.

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edible GardenS

DWARF TOMATOES by J i m Lo n g


here’s exciting news for

heirloom variety.) Since the grow-

home gardeners who want

ing seasons of Australia and New

to grow full-size, full-fla-

Zealand are the opposite of those

vored heirloom tomatoes. In the

in the U.S. and Canada, the volun-

past, a grower would either need

teers used that to their advantage:

plenty of space for the sometimes

seeds saved in the fall in the U.S.

eight- to ten-foot-tall plants, or

could be grown immediately on

choose to grow dwarf tomato

the other side of the world—en-

plants that take up little space, but

abling the project to produce two

produce miniature tomatoes with

crops of tomato seeds for selec-

only modest flavor. But in 2005, on

tion each year. Nuske Small then

the popular website GardenWeb,

crossed each new dwarf candidate

longtime heirloom-tomato enthu-

for further selection, and those

siast and Seed Savers Exchange

were grown by volunteers.

member Craig LeHoullier of Ra-

The Dwarf Tomato Project be-

leigh, North Carolina, and Patrina

gan releasing their selections to the

Nuske Small of Australia began

public in 2010 through select smaller seed companies handpicked by

discussing the possibilities of creating open-pollinated heirloom tomato plants that could be grown

LeHoullier and Nuske Small. While they could have chosen to limit

in a space as small as a patio yet still produce full-size, luscious-

the availability of their selected varieties to make more money, profit

flavored tomatoes. “Patrina and I realized that her perfect weather

was never their goal. They simply wanted to make dwarf, open-pol-

and [self-taught] ability for carrying out crosses combined with my

linated tomatoes available to everyone. For the apartment dweller

knowledge of varieties meant we would be in for a really enjoyable,

with a small balcony or patio, it now means the ability to grow deli-

fun and informative—as well as unique—project,” says LeHoullier.

cious, full-size tomatoes in a modest-size container. For the home-

The pair formed the Dwarf Tomato Project and, before long,

owner with only a few feet of garden space, it’s an opportunity to

had gathered about a hundred volunteers across the United

grow a sandwich-size tomato with all the fantastic flavor of heirloom

States, Canada, Australia, Tasmania and New Zealand—all avid

varieties on a plant that only grows three feet tall.

tomato growers and gardeners excited about the possibilities of dwarf-size plants producing full-size tomatoes. “Only the seeds were shared,” notes LeHoullier. “The tomatoes were…hopefully… happily consumed by the volunteers, since flavor is the most important parameter for our new varieties. Of course, quite a few were likely also unhappily consumed, as in breeding new tomato

RESOURCES • The Sample Seed Shop: • Heritage Tomato Seed:

varieties, one finds the bad along with the good…all just part of the fun and excitement of it all!” LeHoullier and Nuske Small set out to create new varieties using a method of specific crosses to create a hybrid, then grew the seeds saved from the hybrid for at least eight generations in order to create a new, stable, open-pollinated variety. (It takes 50 years for a variety that is open-pollinated to be considered an official

• Gleckler Seedmen: • Southern Exposure Seed Exchange: • Victory Seeds: • Sand Hill Preservation Center: EDIBLEAUSTIN.COM



Sustainable Food Center


Garden of Learning


2014 Local Heroes

by Ellen Orabone


his summer, the Sustainable Food Center (SFC) put down roots in East Austin with our move to a permanent facility, and this

winter, we completed our teaching garden—an idea planted years


ago with the hope that one day we’d be able to offer educational opportunities to gardeners of all levels in the community. Officially open to the public in the spring of 2014, the JP’s Peace, Love and Happiness Teaching Garden (funded by a grant from JP’s Peace, Love & Happiness Foundation) is part of a larger community

Join us in celebrating the Heroes of your local food communities! L

ocal Her edible Communities



use it to showcase sustainable gardening techniques, such as the use of diverse raised-bed materials, water conservation techniques and growing native plant species. And the garden will also highlight rotating exhibitions in themed garden beds—giving home gardeners new ideas for planting in our Central Texas climate. In late November, the teaching garden hosted its first field trip: Sixty excited first-graders from the Magellan International School toured the garden and learned about the importance of preserving our natural resources through gardening. The students also participated in two activities—showing off their knowledge of plant parts through



ocal Her edible

Farm / Farmer



Food / Beverage Artisan


to take home and share with their families. Throughout the day, these precocious students demonstrated the real need for youngsters to participate in environmental education (“Is there a microwave out here?”), but their enthusiasm was inspiring. Of course, elementary school students are not the only ones who will grow in our garden. We’re excited to host a variety of more advanced

Non-profit Organization

community workshops offering specialized gardening lessons, such as seed-saving demonstrations, rain-garden installations and lessons in how



ocal Her edible


tion for anyone interested in gardening in the greater Austin area. We’ll

an edible art activity and planting herb seeds in newspaper “eco-pots”

Chef / Restaurant Food Shop


Simply visit the link shown below to vote for your “Best Of” nominations in the following categories:

garden on our property, and will be a source of inspiration and educa-



/ R E S TA U R A

to double-dig and maintain bio-intensive, in-ground garden beds. And as a part of a planned seed bank initiative (a collaboration between SFC and



other local food justice organizations), the garden will act as a living seed bank—hosting a variety of plants adapted to the Austin climate.

Just click on the link to cast your votes. It’s fast and easy!


Voting Deadline is February 17, 2014






ocal Her edible



This year’s winners will be announced at the Edible Communities annual publishers meeting and also in each of our local communities in the spring 2014 issues.



ocal Her edible

Communities NON


With so many opportunities to spread our roots in the community, the SFC teaching garden will surely grow even stronger and flourish in the months and years to come. For more information, visit

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.

Fischer & Wieser Specialty Foods, Inc. From the farm to your family table, we have been creating exciting, delicious and award-winning gourmet products for over 40 years in Fredericksburg! 830-997-8969 1406 S. US Hwy. 87, Fredericksburg 830-990-8490 315 E. Main St., Fredericksburg 800-369-9257 411 S. Lincoln St., Fredericksburg

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.

Lone Star Foodservice Lone Star Foodservice is a familyowned 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.

Noble Pig Sandwiches Local sandwich shop featuring house cured meats, made from scratch breads, condiments and pickles. 512-382-6248; 11815 620 N., Ste. 4

Rhythm Superfoods Rhythm Superfoods is dedicated to using only the best ingredients to create its nourishing snack foods. Each product is made to feed the body, mind & soul. 512-441-5667

Smart Food Kitchen A gluten-free eco-friendly space where food producers can afford to do all their food production and use their profits to maximize their growth. 512-657-2727; 2002 Southern Oaks Dr.

Spiral Horn Apiary Where millions of honey bees call home. The finest raw, unfiltered honey, handcrafted all-natural soap, body lotions and hand cream. Tours available. 325-792-6818; 8247 FM 502, Rochelle

Texas Hill Country Olive Company We are committed to supplying the highest quality olive oil produced in the US. Our 2nd Annual Olive, Food, and Wine Festival will be held April 5, 2014. 512-607-6512 2530 W. Fitzhugh Rd., Dripping Springs

Texas Olive Ranch Fresh Texas-grown extra virgin olive oil from Carrizo Springs, infused olive oil & balsamic vinegar at farmers markets in Austin, SA, NB, Houston, Dallas. 877-461-4708;

Bakeries Better Bites Bakery We are a gluten-free certified/vegan bakery specializing in delightful treats with special dietary needs, and high food standards, in mind. 512-350-2271; 11190 Circle Dr., Ste. 350

Blue Note Bakery Blue Note Bakery is Austin’s premier custom cake shop, meticulously creating one-of-a-kind desserts for your special occasion. 512-797-7367 4201 S. Congress Ave., Ste. 101

Beverages 4.0 Cellars 4.0 Cellars is a tasting room and event venue serving the wines of Brennan Vineyards, Lost Oak Winery and McPherson Cellars. 830-997-7470 10354 E. US Hwy. 290

Bonterra This certified organic winery in Mendocino County, California, produces worldclass wines, including sauvignon blanc, chardonnay and cabernet sauvignon.

Brooklyn Brewery Leading the world in beers made in Brooklyn. 718-486-7422

Cuvée Coffee Cuvée is a specialty coffee roaster nestled in the Texas Hill Country. All coffee is directly sourced & roasted to order. 512-264-1479;

Paula’s Texas Spirits Paula’s Texas Orange Liqueur and Paula’s Texas Lemon Liqueur—all natural and handmade in Austin since 2006. Available throughout Texas.

Tito’s Handmade Vodka

The Natural Epicurean

Tito’s Handmade Vodka is handcrafted from 100% corn & distilled 6 times by Tito Beveridge in Austin, TX at America’s original microdistillery. Gluten-free! 512-389-9011;

The place to go for a plant-based, comprehensive professional services training, plus public events and classes. Learn here—change your kitchen; change your life. 512-476-2276 1700 S. Lamar Blvd.

Wedding Oak Winery Located in the northern Hill Country, Wedding Oak Winery creates Texas wines from 100% Texas-grown warm weather varietals. Our Texas roots run deep! 325-372-4050; 316 E. Wallace, San Saba

Catering and Meal Delivery Pink Avocado Catering A custom catering company specializing in tailored menus, incredible food & surprisingly personal service. 512-656-4348; 401 Sabine St. Ste. B

Spoon & Co. Catering It’s our business to delight you with the details, memorable events with mindfully chosen, prepared and presented food and a caring crew! 512-912-6784;

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

Texas Oven Co. Experts in designing and building woodburning ovens. Our handcrafted ovens are fire-breathing works of art. We are also a Forno Bravo pizza oven dealer. 512-222-6836;

Events Culinary Adventures at the Auguste Escoffier School of Culinary Arts Culinary Adventures offers cooking classes, team building exercises and fully catered events in our beautiful garden and state of the art kitchens. 512-451-5743

Texas Performing Arts Texas Performing Arts presents an international season of fine arts performances, as well as the best in touring Broadway and concert attractions. 512-471-2787

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 Fiesta Gardens, 2100 Jesse E. Segovia St.

Pinot’s Palette Join us for an unforgettable evening of fun, friends and fine art where you enjoy BYOB cocktails and we provide the canvases! 512-249-9672 13435 N. Hwy. 183, Ste. 306 512-326-2746 3005 S. Lamar Blvd., Ste. B106


Farmers Markets

Auguste Escoffier School of Culinary Arts

HOPE Farmers Market at Plaza Saltillo

The Auguste Escoffier School of Culinary Arts is teaching the next generation of chefs and pastry chefs the importance of sustainable and ethical choices. 512-451-5743 6020-B Dillard Cir.

Sundays 11 a.m.–3 p.m. Come celebrate local food, art and live music every Sunday at our unique East Austin market! We accept SNAP/WIC. Free parking. 512-553-1832 401 Comal St.

Integrity Academy

Lone Star Farmers Market

The Integrity Academy at Casa de Luz, Center for Integral Studies is a small, secular, private, year-round school serving families and children ages 3 - 18. 512-535-1277 1701 Tomey Rd.

Providing fresh fruits, vegetables and quality products. Located at The Shops at the Galleria every Sunday from 10 a.m.–2 p.m. in the Lowe’s parking lot. 512-924-7503 12611 Shops Pkwy., Ste. 100, Bee Cave




edible Marketplace

Old-school baking with a twist! • Local Ingredients • No Corn Syrup • Special orders Available

High quality, free-range venison, antelope and wild boar meat from truly wild animals. And Diamond H Ranch Quail!

Visit our Treat Truck at Native South 10106 S. Manchaca!

Order Online • follow us @pmstreats • 512-963-5357

2804 HWY 21 E Bastrop TX

(Across from the State Park)

Sun-Thur: 10:30 a.m. - 9:00 p.m. Fri & Sat: 10:30 a.m. - 10:00 p.m.

Jalapeno Cream Cheese Burger

One of Texas Monthly’s Best in Texas!

Fresh Organic Menu Local Brews on Tap


AUSTIN ALE HOUSE Happy Hour 4-7 Mon. 11 am-5 pm Tues.-Sat. 11 am-2 am 301 W. 6th Street




J A N U A RY thru


V I N TA G E C A B I N S to $ $ –| Per Night |–


Home of Rohan Meadery beekeeping classes raw honey ~ apiary tours


2 QUEEN or 2 DOUBLE BEDS ( 830) 833 - 5115 | 979-249-5652

Johnny G’s Meat Market

as french bread te x


Beesstt ’sB Woorlrldd’s W Falafel 4601 N. Lamar Blvd. Austin, TX 78751 TEL. 512.323.2259 World’s Best Falafel

Made especially for Johnny G’ s Meat Market 11600 Manchaco Rd. H, Austin, TX 78748 (512)280-6514

The Best Little Meat Market In South Austin.

512-280-6514 11600 Manchaca Rd., Suite H, Austin, TX 78748


supporting local food with FARM TO TABLE DINNERS TUES. THROUGH SAT.

2900 rio grande . 512-499-0544

We make our wine from TEXAS fruit.

Advertise in

edible MARKETPLACE and 1 mile east of Johnson City 830-868-2321 Tasting room open daily!

watch your

business grow!







SFC Farmers‘ Markets

Wheatsville Food Co-op

Real farms. Real food. Live music. Kids’ areas. Weekly tastings. Summer festivals. Free parking. Double dollars Tues. for SNAP/WIC. 512-236-0074 400 W. Guadalupe St. 3200 Jones Rd., Sunset Valley 2835 E. Martin Luther King Jr. Blvd. 4600 Lamar Blvd.

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.

Texas Farmers Market Cedar Park (Saturdays, 9 a.m.–1 p.m., Lakeline Mall) and Mueller Farmers Markets (Sundays, 10 a.m.–2 p.m., the historic Mueller Hangar). Open year round, rain or shine. 512-363-5700 11200 Lakeline Mall Dr., Cedar Park 4550 Mueller Blvd.

Farms Coyote Creek Organic Farm and Feed Mill Coyote Creek Organic Feed Mill produces certified organic, non-GMO feed for all types of livestock. We are dedicated to local, organic, and sustainable Ag. 512-285-2556; 13817 Klaus Ln.

Twin County Lamb We are ranchers embracing stewardship of the land providing premium quality all natural, free range lamb raised in the Texas Hill Country. 830-864-4717 30881 Ranch Rd. 385, Harper

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;

Greenling Greenling is a home delivery service of organic & sustainably produced local food! 512-440-8449;

in.gredients in.gredients is a zero-waste, package-free microgrocer selling local foods with pure ingredients. 512-275-6357; 2610 Manor Rd.

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. 301 Brazos St., Ste. 101

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

HEALTH AND BEAUTY AOMA Graduate School of Integrative Medicine Acupuncture, Chinese herbs, and integrative primary care. In-network provider for United Health Care & Blue Cross Blue Shield. 512-454-1188; 4701 West Gate Blvd., Bldg A.

Bicycle Sport Shop Bicycle Sport Shop has been selling bicycles and cycling equipment in Austin since 1983. Our goal is to get more people on bikes more often. 512-477-3472; 517 S. Lamar Blvd. 512-345-7460; 10947 Research Blvd. 512-637-6890; 9900 W. Parmer Ln.

Garden Fresh Essentials Independent consultant for NYR Organic. Neal’s Yard Remedies certified organic skincare and beauty, loved in the UK for 30 years. Meet your new favorite products! Independent Consultants needed in U.S. 512-369-9899

Mend Spa

Remedy Center for Healing Arts, Inc, Claudia Voyles, LAc 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.

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.

Der Küchen Laden Der Küchen Laden is for the little chef in all of us. We have gourmet kitchenware, tools, gadgets, coffees and teas (just to name a few). Come check us out! 830-997-4937 258 E. Main St., Fredericksburg

Faraday’s Kitchen Store Austin’s source for cookware, bakeware, kitchen tools, knives, cooking classes, holiday gifts and so much more. 512-266-5666 12918 Shops Pkwy., Ste. 540, Bee Cave

Landscape and Environmental Austin Water Austin Water is committed to providing for Austin’s current and future water needs in a reliable and sustainable way. 512-972-0101

Barton Springs Nursery Locally grown Texas native plants. Organic pest management. Environmentally friendly soil amendments. Beautiful gifts. 512-328-6655; 3601 Bee Caves Rd.

Countryside Nursery & Landscape

My specialties include structural analysis, deep tissue, sports, and most recently John Barnes, Myofascial Release Approach. Location: Unwind.Austin.Center 512-968-0234; 1908 Koenig Ln.

Specializing in Texas native plants with the largest selection of shade trees. Find everything for organic gardening plus gift shop and bonsai trees. 512-249-0100 13292 Pond Springs Rd.

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.

Organic gardening products, including soils, herbicides and plants. Seven locations throughout Central Texas. 512-329-4900 3606 FM 1327, Creedmoor 512-754-0060 2212 Old RR 12, San Marcos 512-930-8282 250 W.L. Walden Dr, Georgetown

Natural Gardener We are a garden center and teaching facility dedicated to promoting organic time-tested gardening practices. 512-288-6113; 8648 Old Bee Caves Rd.

YardFarm Cultivate your urban homestead! YardFarm designs & constructs edible, native & waterwise landscapes that reflect their owners’ organic lifestyle. 512-961-7117; 7204 Shelton Rd.

lodging AND TOURISM 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

Fredericksburg Conference and Visitors Bureau Visit Fredericksburg, a small gem nestled in the Texas Hill Country. Enjoy eclectic shops, diverse lodging, amazing restaurants and Texas wines. 866-997-3600;

Hyatt Regency Lost Pines Resort and Spa Our luxurious Texas wilderness escape outside Austin is home to Wolfdancer Golf Club, Spa Django & Stories Fine Dining, featuring locally-inspired fare. 512-308-1234 575 Hyatt Lost Pines Rd., Lost Pines

Marble Falls/Lake LBJ Chamber of Commerce & CVB Visit Marble Falls, adventure by day, romance by night and an array of activities in between—wineries, lakes and caves, golf, shopping and more! 830-693-2815; 100 Avenue G., Marble Falls

Onion Creek Kitchens at Juniper Hills Farm Cooking school, private dinners, luxury cabin rentals. 830-833-0910 5818 RR 165, Dripping Springs

San Saba Economic Development Corporation Be a part of San Saba’s community and economic rebirth. Award winning winery, olive oil company, gourmet dining, antique mercantile, historic shops and PECANS! 325-372-8291; 303 S. Clear, San Saba

Travaasa Experiential Resorts Experiential Resort. 512-364-0061; 13500 FM 2769







W Austin Unleash your inner soul man, rock god or indie hipster with a stay at the latest destination sensation in Austin— W Austin, featuring Trace & Away Spa. 512-542-3600; 200 Lavaca St.

Professional Services Austin Label Company

Photography and Art

Custom Labels up to 10 x 20 on paper, foil, synthetics, multiple adhesives, embossing, hot foil and UV coatings. Proud members of GoTexan, FTA and TWGGA. 512-302-0204; 1834 Ferguson Ln., Ste. 201

Andy Sams Photography

The Purple Fig Cleaning Co.

We love creating artistic, vibrant images that capture our subjects’ personalities. We pride ourselves on providing topnotch service from start to finish. 512-694-6311;

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.

Marta Stafford Fine Art A pairing of art and antiques. The collection includes sculpture, representational works and contemporary expressionism in a charming vintage 1930s home. 830-693-9999; 200 Main St., Marble Falls

We are a local company providing green cleaning services, producing green cleaning products and offering green living workshops to adults and children. 512-351-1405;

Restaurants 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

Chez Nous

Hillside Farmacy

A casual french bistro, serving Austin since 1982, Chez Nous offers a delectable selection of regional french cuisine and wines in a relaxed, convivial and intimate atmosphere. 512-473-2413 510 Neches St.

A restaurant and specialty grocery store located in the old Hillside Drugstore building, beautifully restored using original pharmacy cabinetry. 512-628-0168; 1209 E. 11th St.

Eden East Signature restaurant of award-winning chef Sonya Coté, Eden East sprouted from the collaborative efforts of some of Austin’s local food heroes. 512-428-6500; 755 Springdale Rd.

FABI+ROSI FABI+ROSI serves classic European dishes with a young and modern twist. Sourcing locally grown and sustainably raised provisions is our top priority. 512-236-064 509 Hearn St.

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

Green Pastures Located in old South Austin a mile and a 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.

Homespun Kitchen and Bar We’re a casual American, Farm-to-Table restaurant offering a menu that uses local farmers and vendors. Full bar/Wine/Beer. 512-829-4064 131 E. Mercer Street, Dripping Springs

Jack Allen’s Kitchen Texan in spirit and local in source, Jack Allen’s Kitchen serves up Texas-inspired cuisine, fresh cocktails, cold beers and good times daily. 512-852-8558; 7720 Hwy. 71 W. 512-215-0372; 2500 Hoppe Tr., Round Rock

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





Coming to PBS Television in Winter 2013 Check Your Local Listings or go to




The Leaning Pear Café & Eatery

Otto’s German Bistro

Uptown Blanco Restaurant

For Goodness Sake Natural Foods

Serving the Texas Hill Country fresh and seasonal favorites using local ingredients. 512-847-7327 111 River Rd., Wimberley

Otto’s offers German-inspired fare in Fredericksburg, Texas. Featuring locally sourced produce & meats. Local beers & wines on tap, handcrafted cocktails. 830-307-3336 316 E. Austin St., Fredericksburg

Open for lunch daily. Dinner Thurs.–Sun. Unique culinary specials using local hill country ingredients. Ballroom & Courtyard available for private groups. 830-833-0738 317 Main St., Blanco

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

Wild Wood Bakehouse

Make It Sweet

The Peach Tree

100% gluten-free bakery and cafe. Locally owned and operated since 2002 using organic and natural ingredients. offering full service restaurant service . 512-327-9660; 3016 Guadalupe St.

Lenoir Lenoir is an intimate, family-run restaurant offering a weekly, local prix-fixe menu, great wine and friendly service. 512-215-9778 1807 S. 1st St.

Magnolia Cafe Come to Magnolia Cafe! Fresh food cooked with passion in a comfortable setting, kind of like your favorite aunt’s giant kitchen, if she had one. Open 24/8. 512-478-8645 2304 Lake Austin Blvd. 512-445-0000 1920 S. Congress Ave.

Navajo Grill A unique dining establishment nestled deep in the heart of where historic Fredericksburg lies. 830-990-8289 803 E. Main St., Fredericksburg

A Fredericksburg family tradition for over 40 years. Serving delicious homemade foods daily. Boutique offers distinctive gifts and apparel for the home. 830-997-9527 210 S. Adams, Fredericksburg

Snack Bar Chef-driven, globally inspired & locally sourced menu with eco-vineyard wine, craft beer, artisan coffee and tea in a stylish relaxed space. Bring the dog. 512-445-2626 1224 S. Congress Ave.

Wink Restaurant & Wine Bar The daily menu is based on local artisans. Wink happily embraces omnivores, vegetarians, vegans, pescetarians and special dietary issues. 512-482-8868 1014 N. Lamar Blvd.

Specialty Market

The Turtle Restaurant

Auntie’s Foods LLC

Your destination for food prepared from locally available, seasonal ingredients. 325-646-8200 514 Center Ave., Brownwood

Auntie’s Foods is a Texas based company bringing gourmet goodness back to gluten free. No compromise necessary! Our GF flour is a cup for cup substitute. 877-811-5402

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.

Mission Restaurant Supply We are the premier foodservice equipment & supply dealer in Central & South Texas. We’re open to the public! Sales, leasing and service. 512-389-1705 6509 N. Lamar Blvd. 210-354-0690 1126 S. St. Mary’s St., San Antonio 361-289-5255 1737 N. Padre Island Dr., Corpus Christi 956-467-1295 3422 N. 10th St., McAllen To be listed in the The Directory, email

Get Paid To Save Water Take Advantage of Our Landscape Rebate Program

Convert turf grass to native landscape beds and get a rebate up to $1250. Applications now being accepted for the spring planting season. Deadline for applications is March 31. For more information visit




Charles Long, Conceptual Drawing for CATALIN (main deck), 2013. 18 x 24 inches. Courtesy the artist and Tanya Bonakdar Gallery, New York.

art de terroir

Charles Long January 18 – April 20, 2014 CATALIN at the Jones Center and Pet Sounds at Laguna Gloria Good Taste Thursday, February 6 6 – 8 pm Jones Center

Co-presented by Edible Austin

This quarterly series connects the art on view with local and sustainable food. Inspired by artist Charles Long’s use of fungi in his exhibition CATALIN, join us for a sampling of mushrooms and cultured food and drink. Advanced tickets recommended. $15/$10 for members and available at

Jones Center 700 Congress Avenue Austin, TX 78701 512 453 5312

Laguna Gloria 3809 West 35th Street Austin, TX 78703 512 458 8191 74



Art School 3809 West 35th Street Austin, TX 78703 512 323 6380

Edible Austin Wellness Issue 2014  

Learn how to make your own kimchi, read about finding a balance with diabetes, and meet upcoming Austin figured like Abigail Lunde of Oh Kim...

Edible Austin Wellness Issue 2014  

Learn how to make your own kimchi, read about finding a balance with diabetes, and meet upcoming Austin figured like Abigail Lunde of Oh Kim...