Btpmag

Behind the Pl te Find out what you’re

REALLY

FOOD for your FACE

eating

El DORADO: the Family story

An inside look at:

COFFEE COFFEE

French Fry

MADNESS

How to: Manage a restaraunt

Staush

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Contributors Page Letter From the Editor Path of the Puccia Perks of Produce The Story of Food The Battle of Food Strange Brew Cafe The Story of Coffee El Dorado Fries Clean n Green Face Masks Page 2

Contributors Page

Alex Brown is a freshman at LASA high school. He lived in Guatemala for 7th and 8th grade. In his free time, he enjoys reading, playing video games, playing Dungeons and Dragons. He is in robotics, and Cross country at LASA.

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Jack Murphy is a student at LASA highschool, he loves to read, watch movies, and play sports. He lives in Austin Texas, and enjoys the great food in Austin.

Hallie Jane Richeson is a student at LASA high school. She enjoys reading, relaxing with her family, baking, and performing in plays. Her favorite part of this process was writing.

Who stau

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Senior Editor: Hallie Richeson Senior Artist: Tiffany Nguyen Ethan Baldonado is a freshman who is currently attending LASA high school. In his free time he enjoys reading, playing video games, and hanging out with his dog. In this magazine Ethan discovered the story of food and the difference between cultural foods.

Tiffany Nguyen born and raised in sunny California, became interested in journalism and photography at an early age. By the age of eight, she began taking on other hobbies such as pageantry and dance.

She currently resides in Austin, Texas along with her twin brother, mom, stepdad, and two dogs.

She is currently enrolled at the Liberal Arts and Science Academy as a freshman.

Contributers: Ethan Baldonado Jack Murphy Alex Brown Hallie Richeson Tiffany Nguyen Offices: LASA Portable 9A

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Editor’s Letter When working with other people, everyone is going to have different ideas. Those differences in opinion will make your final product even better.

T

I used memo pads to take notes during my interviews.

Photo by Hallie Jane Richeson

his magazine is the result of five people with very different interests finding something they all had in common. Food.

Everyone needs food, and everyone has their own experiences connected to it. We all have our own thoughts about what food can mean, whether it be a dish connecting to your roots or a homemade fruit facial scrub. I was able to explore my own take on food while contributing to this magazine. I had been curious about how restaurants functioned behind the scenes. I got to interview the owners and managers of different places, such as Lucky’s Puccias and Pizzeria, learning about how they worked from day to day as well as during ups and downs. One of my favorite parts of the process was learning about other people’s stories. I’ve always loved to read. The stories of the people I interviewed and of my fellow group members pulled me in. Watching my peers branch out into directions that had never crossed my mind was fascinating. The people I worked with were all very unique, and together we produced a wide array of takes on food. But though our ideas varied, we each were interested not only in the food itself, but what happened behind the plate. From fields to food trucks, the behind-the-scenes excitement is what interested us the most. We hope it interests you too.

Best wishes, Hallie Jane Richeson, Editor

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“The idea was to bring some real authentic flavors to the scene of Austin,” The back wall of Lucky’s Puccias and Pizzeria is decorated with a flying puccia and examples of the restaurant’s accomplishments.

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Path of the Puccia An Austin restaurant strives to serve their loyal customers the best they can, whether in a food truck or a brick and mortar.

Story and Images By: Hallie Jane Richeson

C

ars rush down 5th Street, drivers barely glancing at the businesses lining the sidewalk. The flame-like logo of one restaurant, made to look like the brick oven where they cook their food, draws attention. Tables are strewn throughout the establishment. They are lit by the natural light streaming in.

Smells of freshly baking sandwiches and pizza fill the noses of customers coming down the ramp at the entrance.

Clangs of cooking coming from the kitchen reverberate throughout the open space. Fun phrases and pictures paint the walls and the map of Italy to the right, as well as the green and red color

scheme, showcases the heritage of the restaurant’s food. This is Lucky’s Puccias and Pizzeria.

A puccia is a flat bread, or a sandwich made from that bread, that first came from Puglia, Italy. Luciano Sibilla is an avid admirer of the sandwich.

He is the founder and owner of Lucky’s Puccias and Pizzeria, a restaurant in Austin, Texas that serves the special Italian fare. He started with a food truck. Then, with the help of a kickstarter, he opened the brick and mortar location.

“The idea was to bring some real authentic flavors to the scene of Austin, when I realized that there was Italian food, but it

A map on the wall in Lucky’s Puccias and Pizzeria displays the history of the food.

wasn’t either the flavor or the right recipe to make an authentic plate,” Sibilla said. “It was a challenge. We didn’t know how it was going to go.”

Sibilla said he wanted to feed people and make them happy with his food. “ I love that part of the job,” he said.

Sibilla is originally from Italy.

When he moved to the United States, he did not start by opening a restaurant.

“When I moved here from Italy I did a couple of other things. I went to school, I got myself a massage licence, and I worked a couple of years doing massage,” Sibilla said. “But then this pressure, by the nonauthentic Italian food scene that was present around here in Austin, led me to say ‘Okay. I can invest some money and get a loan and get started with a trailer’. Because a trailer seemed stronger.”

Apparently he was right.

Lucky’s Puccias became one of Austin’s favorite food trucks.

“I had ladies wanting puccias right after delivering their babies, because that’s what they were craving when that time came in their life,” Sibilla said.

In addition, they were recognized in the culinary magazine Zagat and were on “Eat Street”, a television show that can be found on the Cooking Channel or the Food Network. Sibilla said he really enjoyed that experience.

“The day went by, they filmed the customers, they ate lunch, and then we had to do the final interview. Well, we basically spent from 8 o’clock in the morning to 6 o’clock in the afternoon in great company, with these guys Page 8

having a blast because they had a great lunch. It was a really fun day,” Sibilla said.

It wasn’t all fun and games though.

“Summers were incredibly hot because, you know, you’re in a box in the middle of the sun, and you have a wood burning oven in the trailer that is probably 600 to 800 degrees,” Sibilla said.

The food truck was hard work.

“It was running around,” Sibilla said. “Sometimes you have to stay open until 2 o’clock at night, especially during the events like South by Southwest or ACL.” Big events meant more customers.

But a food truck, being a smaller operation than a brick and mortar, can be overwhelmed at times.

A sandwich from Lucy’s Puccias and Pizzeria is stuffed with fresh greens and other vegetables, a wide variety of meet, and bread baked in-house.

“And it felt good to be respected and recognized from those customers that came in, that they support us in what we do. That’s remarkable,” Because of their food’s heritage, the counter of Lucky’s Puccias and Pizzeria is adorned with a heart in the colors of the Italian flag.

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“One time we had to cater the volunteer party for South by Southwest and unexpectedly, like 500 to I don’t know, like 400 to 600 people showed up at a party. And we had a very small oven, very small oven, available, and seven people, six people working plus me. We had to feed all these people. And that was one of the most challenging nights I had to deal with,” Sibilla said.

“I have pictures of these people waiting on this fence for their sandwich and then me say-

ing, ‘Okay guys, just hang in there, we’re getting there. Just, we need to regroup a second,’” Sibilla said.

Lucky’s Puccias continued to serve the Austin community as a food truck until one Sibilla’s customers approached him about opening a brick and mortar.

“He talked to me one day, say, ‘Hey, you know, maybe one day you wanna think you wanna open a pizza shop. I might be able to make that happen If you want to talk about it,’” Sibilla said.

“And I have this gentleman insist for probably a year, asking me, ‘Hey, you know, you still thinking you want to open a shop?’.

I say, ‘I do, but you know, I am not sure I really want to do it’. And then I got to know this person and I realized that this person has an incredible company...And that’s when, you know, we got together, and Rafael now was my partner. He is the person who made Lucky’s Puccias happen, you know, the brick and mortar Lucky’s Puccias, with his knowledge in companies, with his knowledge in how to build a company that is fair to who does the work,”.

In addition to the guidance of his partner, Sibilla had assistance from Lucky’s Puccias fans.

By participating in the kickstarter, they helped the brick and mortar location come to be. Sibilla had support from his workers as well.

“Basically, the whole system to open a restaurant is very complex. And good thing I had a very knowledgeable contractor that helped me figure [it] out,” Sibilla said.

“I feel like I had a team around me of people that loved my product so much that everybody involved in this project had a puccia even before helping me to make the shop. It was kind

of nice to have these people that supported me as customers and then work at the project of the shop.”

To Sibilla, encouragement and support from his customers and fans is still very important.

“I don’t work for myself, I work for you guys. And everyday there are beautiful moments,” Sibilla said.

When the brick and mortar first started out, their enthusiasm really came into play.

“I think another good night at the restaurant here was our first anniversary. We decided to give a 20% discount and we got slammed all day. And it felt good to be respected and recognized from those customers that came in, that they support us in what we do. That’s remarkable,” Sibilla said.

With the new location came airconditioning, something that was greatly appreciated.

“You work in a certain condition, which is optimal, and you perform better. And my guests take advantage of the AC as well. And they can eat a puccia comfortably, not having to wait in the sun for a sandwich. And that makes a big difference,” Sibilla said.

The air-conditioning made it easier to manage the additional business that came with a brick and mortar location.

“It’s much busier. There’s many more things you have to think about,” Sibilla said. “I have to do so many things that are more challenging... But at the same time, when your shop is full and you have a lot of people eating and you know you’re trying to do the best for your customers, and they understand that. That makes it all worth it, at least for me.”

The logo of Lucky’s Puccias and Pizzeria is emblazoned of the window of the establishment.

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Perks of Produce Learn what nutrients are in this common produce!

Strawberries

One cup of strawberries has all of your daily requirement for vitamin C. Multiple antioxidants found in strawberries are good for your heart. Strawberries can reduce inflammation of your joints and are a source of potassium, which regulates blood pressure.

Peach

Peaches contain a variety of different vitamins. They have beta-carotene, which is good for your eyes. They also aid digestion and are helpful to your immune system.

Kale

Kale is high in iron. Kale is great for cardiovascular support and is high in vitamin K. There is no fat and it is high in fiber.

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Blackberries

Blackberries have lots of fiber and antioxidants. They kill bacteria in the mouth that cause illness. The berries have calcium and magnesium, which are good for your bones.

Mango

Mangos have much of your daily vitamin A. They can help clear your skin. Mangos are also helpful in lowering your cholesterol.

Lettuce

Lettuce is full of protein and fiber. There are many helpful vitamins and minerals such as potassium, magnesium, and calcium.

Blueberries

One cup of blueberries have about 1/4 of your suggested daily fiber intake, near 1/4 of your vitamin C RDA, and over 1/3 of your vitamin K RDA. They have very high amounts of antioxidants, which can protect your body against things like DNA damage.

Pineapple

An enzyme in pineapple called bromelain can reduce inflammation in your joints. The vitamin C in pineapple is essential in creating the protein collagen, which is used in many body tissues.

Spinach

Spinach is low in cholesterol. It has vitamins A, E, C, and K, as well as folate, copper, zinc, fiber, protein, and manganese.

Peachy Perfection

Super Spinach

- 1 1/2 cup water - 1 cup kale - 1 1/2 cup peach - 1/2 cup blackberries

- 3/4 cup spinach - 1 cup pineapple - 1 cup strawberries - 1 3/4 cup water

Blueberry Blitz

- 1/2 cup lettuce - 1 cup blueberries - 1 cup mango - 1 3/4 cup water

Fruity Freak-out

- 1/2 cup peach - 1 cup pineapple - 1 cup strawberries - 3 cups water

Superb Smoothies Try these healthy smoothies chock full of fresh fruits and vegetables rich in vitamins and other nutrients.

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The Story of Food How our every day lives are based off of the things we eat.

By: Ethan Baldonado

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N.p.,

these jalapenos, serranos, or some cayenne” said Chef Lopez.

This is just one way that different cultures have influenced the everyday surroundings in Austin.

Speaking of other cultures it is not just the raw materials that have changed, but the portions of food have changed as well to fit the pallet of America.

Most restaurants in America serve really big portions “to accommodate to their customers. To fill their needs,” said Chef Daniel of Hanabi.

While that is typical to see in a restaurant that does not mean that all restaurants in America have changed to be that way, like Hanabi which is a Japanese restaurant that has changed portion sizes so that they are smaller.

This is because “we want to give people less food so that they can enjoy the taste instead of eating more than they need,” said Chef Daniel.

And this overabundance of food has led to many people to take food for granted. While that may sound cliche, it is true because like Chef Zhou said “People are turning a blind eye to it because the food is cheap and plentiful.”

In America we have the big agriculture system which is doing its job of supplying the people, but a lot of people do not know about “illegal immigrants that they are paid about 50 cents to a $1.50 an hour to pick fruits, vegetables, for twelve hours a day” said Chef Daniel.

Even now after hearing these things some will not do anything as the food “cost would probably be double,” said Chef Zhou But it is also not entierly our fault as we can only Page 15

Migrant Workers n.d. Web.

A

worker is in the field being paid 50 cents an hour. Their back is aching, but if they stop the money stops. They are working to pick fruits and vegetables, all just to have food in their stomach. This is what our society is founded on, this is what our culture is founded on, this is the story of food.

Food is who we are as a society. From the system of how the food is acquired to how it is made, food changes us. Even now in Austin, people are changing our society through food, whether or not it is to make a living, or to excite our palate there is a story, the story of food.

Why should food be discussed in the first place?

Well food is a representation of who we are as people.

Food is a “pocket of who we are throughout” said Rick Lopez a chef of La Condesa.

Today Americans eat more food than ever with the average person eating 5.46 pounds of food a day.

So for something that has become a big part of the Austin diet, is it common knowledge as to what is being eaten? Should Austinites not at least learn what has become such a major part of Austin?

Over time, the American people have changed their diet to fit the people around them, to fit what is abundant, to fit the ever changing environment. A lot of that change is a result of the people that come to Austin. Whether it is Mexican food or Indian food it’s there. With a total of 9,000 japanese restaurants that in America, and having 62% of all food sold being mexican, there is now equal, or more ethnic food in America than there is typical american food.

“Farmers’ Market.” Flickr. Yahoo!, n.d. Web. 10 Nov. 2016.Farmers Market

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second part of being passionate, having motivation.

And what brings this motivation? It is actually the guests.

“20111031-FNS-LSC-0118.” Flickr. Yahoo!, n.d. Web. 10 Nov. 2016. Washing Produce

buy what we see and what see is “big companies who can afford that type of advertising,” said Chef Zhou.

While these things are terrible not everyone is supportive of the inhumane processes that go into making food. For example, both La Condesa and Barley Swine get there food from locally owned farms that practice sustainability and fair trade. Not only are these small farms more sustainable, but they allow the quality of the food to be better as many farmers build relationships with the chef which allows for “a bigger palette for us to kind of paint with” said Chef Zhou.

While having a farmer to chef relationship is good it is not the only way chefs in Austin are getting good ingredients. For example according to Chef Daniel a big part of the Japanese culture is based on “trust” and that trust is applied in many different ways from “omakase” to the shipments from the fish market that can have many different things in them.

While having good ingredients is a big part of being a good restaurant what another big part is what the chef does to the food. Well in order to find out we have to start at the basics. Passion. Well, first and foremost passion is the desire to do something, and that can be hard to have in the daily conditions of being a chef.

At most restaurants “chefs walk an excess of 5,000 steps in the kitchen,” said Chef Lopez not only that, but like Chef Daniel said “we stand for 12 to 13 hours a day.” So as you can see these are tough conditions to be in and it takes a lot of love of you craft to keep coming back. This brings up the

“We love to talk to our customers”

“We actually love to talk to customers” says Chef Daniel, or whenever “someone pulls you out of the kitchen to say thank you very much that is very special” said Chef Lopez.

Also cooking serves as help for some people like Chef Zhou who was “depressed and looking for something that was enjoyable… and out of the house.”

What is the other component to being a chef. According to multiple chefs it is being physically fit. “If you are not physically fit, you are at a disadvantage.

Because you need to be able to lift heavy things, and run around in a small space,” said Chef Lopez.

So out of all of that hard work what do chef’s want. What do chef’s hope to accomplish in their restaurant?

Overall a chef’s main goal is to “see the enjoyment in our eyes” said Chef Daniel and “make them happy, and comfortable” said Chef Lopez.

All in all food is important because it is a representation of all the things that we have been founded on. In the food industry there are still many undiscovered secrets, still many workers being paid unfairly, still massive amounts of people to feed. And there are chefs working themselves to the ground sweating, legs aching, hands flying over the counter, making a meal for the guest. This is the story of food. Page 17

Eastern Vs Western

Ingredients:

. Chicken Stock . Coriander . Toasted Almond . Bay Leaf . Cardamom pod . Cinnamin Stick . Tumeric . Chicken . Curry Paste . Chicken Stock . Coriander . Toasted Almond .Basamati Rice .Onion

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Chicken Biryani is a traditional Indian dish that first orginated in Mughal Empire of India. This Indian delicacy is prominent throughout Asia and has become a popular meal all around. And now it is being put to the test against its western counterpart. Chicken Risotto.

How To Cook It: .

Soak Rice In Warm Water . Cook the onion and bayleaf in butter . Add chicken, tumeric, and curry paste cook until it is aromatic . cook the rice in the chicken stock . cook for 10 minutes . combine rice with chicken and coriander

Chicken Biryani

Chicken Risotto

Due to a short grain rice from the mediterranian becoming ever popular in Italy risotto was invented.

And now this popular wester4ndosh is being put to the test against its western counterpart.

How To Cook It: .Bring chicken stock to a boil . Add olive oil and onion. Cook intill fragrant. Add chicken and cook until firm and lightly browned. . Add rice and cook until rice turns opaque . Stir in wine and asparagus Add remaining ingredients andcook until the liquid is completley absorbed.

Ingredients: . Chicken Stock . Butter . Minced Garlic . Chicken . Olive Oil . Minced Onion . Arborio Rice . White Wine . Asparagus . Oregeno . Basil . Salt and Black Pepper . Parmesean Cheese

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Serving up a steaming mocha, Strange Brew is know for it’s variety in coffee.

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Strange Brew Cafe Emerging from the streets of bustling Austin, Texas, is strange Brew Cafe.

Learn how this small shop is taking the ever-changing coffee scene by storm.

Story and Photos by: Jack Murphy

T he room has a distinct scent, a smell of coffee mixing with damp rainy air.

People sit scattered around the room; some on laptops, others staring through the rain stained windows. A group of students sat in the corner, the sound of their typing filled the room. All these people are different, but have one thing in common, they are drinking Strange Brew coffee.

Americans know the big, bustling workplace that is large chain coffee shops like Starbucks or Dunkin’ Donuts, but local, smaller coffee spots are emerging as a popular places for students and adults to work in peace and quiet.

Strange Brew Cafe is an upand-coming coffee spot that is spreading all over Austin. It features live music and performances and has home-made furniture, and an all around very rustic feel to it. In a way, It is like other coffee shops, but this is Strange Brew. Strange Brew is one of the numerous coffee shops that are growing rapidly. While Starbucks has a shop on just about every corner, that has not stopped smaller shops from providing fierce competition. From working conditions to just some coffee, it is important to know the different aspects of Strange Brew Cafe.

Strange Brew Cafe looks like a small shop in a modest part of south Austin, and it is only once inside that you see the bustling environment that is Strange Brew Cafe. The inside opens up into two rooms, one bright and friendly; The other room is dim and seemingly the perfect place for the local college and high school kids to work.

“My sister-in-law had basically fallen in love with Strange Brew immediately and talked to my wife about it all the time,” Staush, an employee, is the off site kitchen manager for Strange Brew Cafe. He has been working there full time for around three years. He has spent one year managing the kitchen and daily operations on site.

“As far as the atmosphere I try to foster in the kitchen is a relaxed one. Everyone pretty much knows their specific tasks and daily schedule, and I will only step in if needed or if we are adding new menu items - to train the staff,” Staush said.

Like many small restaurants/Coffee shops, Strange Brew has a small staff which can lead to conflicts.

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This is the Itallian sandwich served at Strange Brew Cafe.

“I sent a resume and had an interview the following day I think. its was a pretty quick moving process. Within a few days I was behind the bar making drinks,” David said.

Still, being a smaller place has disadvantages. Security and theft can be a issue. Strange Brew had an ongoing problem with theft.

“The biggest challenge is probably diffusing conflict. with how fast Strange Brew has grown its attracted a lot of people who try to steal its glory. just a few months ago

“Someone stole the tip jar, with a whole night of tips in it! Keeping things safe for the employees and customers has taken a lot of work. for a while there was a pair stealing wallets of off tables. We finally caught them but they evaded us for a little bit,” David said.

Staush spoke about a day in the life as a Strange brew employee and some chalangnes.

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“The biggest challenge I face at Strange Brew is anticipating any surprises that can come up with day to day operations and kitchen production,” Staush said

One advantage smaller places have is the hiring process. Hiring can be short and to the point, much quicker than for large companies. Another advantage is that hiring is more personalized. The person hiring will actually spend time with the job candidate so having a good personality is highly valuable.

David, an employee for Strange Brew who has been working there for around two years, talked about how he got involved with Strange Brew.

“I was living in Oregon at the time. My sister-in-law had basically fallen in love with strange brew immediately and talked to my wife about it all the time,” David said.

David described the process leading up to his hiring.

“I start my day between 4:30 a.m. - 5:00am with checking my email/texts/ itinerary etc., and pretty much work thru till 4:00 p.m. Due to all of my responsibilities my daily tasks dictate my daily schedule and it often change throughout the day,� David said.

David and Staush helped show in depth looks at the day of an employee, giving insight on experiences both good and bad. The main points they touched on were that Strange Brew had a fun workplace, busy schedules, quick hiring, and some issues with security and logistics. Strange Brew may not be alone as an upcoming small coffee shop, but it is the only Strange Brew Cafe.

r

Strange Brew serves a variety of sandwiches and other meal options.

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The Path of Coffee

Coffee has a long journey to go from a bean in the Ivory Coast to your morning coffee.

The coffee bean is planted, and then the cherry is harvested.

By Jack Murphy

The coffee bean is processed.

The coffee bean is set out on a blanket or cloth to dry.

The coffee bean is milled.

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The coffee is exported over to another country,like the USA.

The coffee is brewed.

The coffee is ground up into a powdery substance.

The coffee is roasted.

The coffee is tasted over and over to ensure good quality.

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El Dorado By: Alexander Brown

A new, family owned and restaurant, El Dorado, is coming to Austin, Texas Learn about new opourtunites for good Tex-Mex and barbeque at El Dorado.

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Known for its variety of salsas, El Dorado has options ranging from mild to flaming hot.

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“I really enjoyed it and loved being in the kitchen�

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he bubbling of boiling water, the sound chopping of vegetables, the sizzle of meat being laid on the grill, these are the sounds of the kitchen, but a process was taken before the kitchen was there, the creation of a restaurant. The beginnings of a restaurant, buildinwewg it from the ground up can take months of work and years of dreaming. This is the situation of a restaurant in the making, El Dorado.

The Chef, Joel Fried grew up in Dallas, Texas. He loved playing music and his love of music drew him into the culinary world by playing at restaurants. Through its ups and downs making a restaurant requires preparation and passion.

Soon, El Dorado will be serving barbeque with a side of hospitality soon, here in Austin, Texas.

Joel and his fellow coworkers are serving up hot meals at Dia’s Market.

Joel is a musician as well as a chef. He used to play at restaurants, and slowly got drawn into food.

““I would cook during the day and play during the night, so it was sort of by accident...I’ve always liked food, but I fell into cooking because I tried to become a musician, and cooking jobs worked really well with playing at clubs at night,” said Joel Fried.

After playing at bars Joel then started cooking. He went around and worked at different restaurants for a while.

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Joel said, “I really enjoyed it and loved being in the kitchen,”

Now Joel and his family are in the process of making a restaurant named El Dorado. They will be serving barbeque and Mexican food.

Joel first started cooking barbeque because on a car ride back from Colorado they stopped at The Salt Lick.

“I came home from Colorado and we went to the Salt Lick and we paid over $100 for the four of us. And I was like well I’m just going to learn how to cook my own [barbeque],” said Joel

The Fried family wants to keep the food accessible and good at El Dorado.

“It’s a simple dream,” said Joel

Joel wants everyone to feel welcomed and not intimidated by the menu by having simple ingredients.

“We’re going back to having very simple food where you can pronounce everything on the menu there’s no fancy words you don’t understand,” said Joel

The Frieds do not want their restaurant to have many locations. They wish to keep it friendly and hospitable by having few locations.

“I just want to get it open I don’t want to dilute my efforts by visions of grandeur of what we can be you know the most important one is to get the first one up and running,” said Joel. The Frieds are not opening the restaurant to become rich, but rather just to make a living and be able to retire.

“If I could wave a wand I would just do one, and make enough money to retire on and to leave something for Jake, and be able to be that guy to says hi to everyone who walks in the door,” said Joel.

Jake is their 14-year-old son who is a freshman at Mccallum, a high school in Austin Texas.

El Dorado will focus on hospitality and making their customers feel welcomed.

Joel said, “We’re going to be your best friend you walk in we’re going to make your day, your night better, just because we care. And I think that’s been forgotten by a lot of the trendy places in town, there good servers, but there kind of cold and impersonal we want to be friends”

Joel makes a distinction between hospitality and service though.

Joel said, “Service is getting your drink ordered within one minute, getting greeted within 20 seconds minutes of opening, you know walking through the door, doing a drive by one minute after the foods been dropped. That’s good service, that’s the technical aspect. And hospitality is the way you make somebody feel in the restaurant.”

Places in Austin have good service, but many are lacking hospitality, and hospitality will be one of the main focuses of El Dorado.

Steps must be taken to make a restaurant before the grill is lit. Joanna, Joel’s wife, and social manager of El Dorado said, “It goes through phases of being ecstatic and wonderful, and then being terrifying and making my stomach hurt.”

The process of creating a restaurant can be very scary at times, but ecstatic the next moment, but one can always depend on others help support themselves.

“many people have supported us that we didn’t even know,” said Joanna.

Having family and friends for emotional support when things get stressful is also important.

Even with others to help, the most important part of making a restaurant is planning ahead.

“Start planning early Save up enough money and then some extra. Expect setbacks. They happen but don’t give up. You have to manage the peaks and valleys and stay in the plains of calm controlled progress,” said Joel

Planning will not always be easy, but it is a crucial part of the process.

The Fried’s El Dorado will be a place for family, El Dorado will be family owned, but it goes farther back than that even.

“...his mother and father had gone on a date, their first date at an El Dorado,” said Joanna.

El Dorado will be a break from the new, trendy restaurants in Austin and mirror what a good restaurant was 20 years ago.

“We hope to get into a restaurant, maybe like have a brick and mortar is what they call it and maybe have a couple more restaurants down the road,” said Joanna.

For tacos, barbeque, or just a hospitable place to be, El Dorado is a restaurant to keep an eye open for.

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

Joana is serving tacos at their second pop-up location, the Nomad.

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Funky Fries

by Alexander Brown French fries are one of the most popular foods today, originating in belgium, these fried slices of potato are now being served at restuarants world wide. Below are the most popular varieties of french fries and condiments. A survey was taken by 30 high school freshmen about their prefrance of fry.

11.7% 23.5%

Curly Normal

5.8%

Waffle Thin

Potato Wedges 41.1% 17.6%

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29.4%

17.6%

Ketchup Mayo

Siracha Nothing

Milkshake

Mayo and Ketchup 5.8%

23.5%

11.7%

11.7%

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Clean ‘n Green There has been a sudden resuscitated interest in incorporating organic fruits and vegetables into beauty routines; learn the science between these ingredients.

By Tiffany Nguyen

Has

the thought of smearing mayonnaise across your face ever crossed your mind? What about rubbing down your face with vinegar after a good wash?

These may seem a bit extreme but natural foods do seem to have proven benefits for the skin.

Natural and organic foods are emerging in the booming market of mainstream topicals due to the praises of coveted Hollywood stars and the growing population of conscientious citizens becoming more aware of the chemicals in their products.

“Having a different standard of care on how that plant or animal made it to the grocery store shelf and how organic translates into topicals, tends to be... loosely interpreted,” Dr. Heidi B. Prather board certified Dermatologist, FAAD of Westlake Dermatology says.

Looks can be deceiving, as a lot of companies claim their skincare products are “organic” and seem to capitalize on this idea to use it as a central marketing point.

“There are several companies mak-

Which ingredient is right for you?

Every skin type can benefit from different foods. Find the fresh ingredient that are right for you!

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ing organic skin care. However, the Food and Drug Administration doesn’t regulate beauty products and the certification for organic is very easy for companies to obtain. Most products that have organic USDA certifications are only 50% organic and the rest of the ingredients are either all natural or chemical based.” Jessica and Pete Berrardi owners of Austin Glow Spa and Wax House says.

There are, however, natural products that can be incorporated into formulas that do provide benefits to the skin. Examples of this are enzymes,the antioxidant properties of Vitamins C and A, and Isoliquiritigenin which brightens the skin and suppresses pigment response.

“Fruit enzymes are perfect for exfoliating. Enzymes act like little pac men and eat up dry dead skin cells. This is similar to a chemical peel, just with using fruit acids instead,” Casey Switch a medical esthetician at Viva Day Spa says.

Fruits including yam, pumpkin, avocado, lime, and arctic berries are known for having a high-enzyme count. Incorporating these foods into masks, scrubs,

Bye-Bye to dry!

Get rid of those pesky flakes and rough skin with a creamy, moisturizing avocado rich in Omega fatty acids

Break it

Down

Globally, beauty and personal care is a $400 billion industry. Global skin care alone is a $111 billion market, making up 28% of the beauty and personal care market  The natural and organic personal care industry is a $9.6 billion industry  75 percent of men ages 18 and up are not currently using facial skin care products, according to an NPD Group study  Globally all prestige beauty categories grew in 2015 with makeup seeing the biggest increases.

North America saw +14% growth, +8% growth in Europe and +26% growth in South America.

Although there are multiple ways to integrate organic foods directly into your beauty regimen, the most popular method is the face mask

You glow girl!

Drive away the dull skin with enzyme-packed papaya, a natural exfoliant

Blemish Banisher Packed with Vitamin A, Oily skin and acne has met it’s match with with this zit zapper

Pom-Pom Power These crunchy seeds are packed with anti-aging Vitamin C Page 34

ORGANIC #HealthyLiving

28percent 2.4billion

of the personal care and beauty market is made up of skin care

dollars in growth of growth in the North American skin care sales within the last five years

7.2percent

yearly growth average of premium skicare

“

Fruit enzymes are perfect for exfoliating. Enzymes act like little pac men and eat up dry dead skin cells. This is similar to a chemical peel, just with using fruit acids instead Casey Switch, medical esthetician at Viva Day Spa

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One of the most commonly used ingredients in beauty products are cucumbers known for their hydration properties and ability to give your skin a luminous glow

or any treatment put directly on the face will leave anyone feeling smooth and refreshed.

Vitamin C is one of the most commonly seen antioxidant materials in highend cosmeceuticals and even some of the newer drugstore products. This is a favored ingredient among healthcare professionals to incorporate in products because of the proven effects it has such as repairing sun damage. Dr. Prather says that when using a stabilized Vitamin C, which may be hard because the antioxidants want to break down and create free radicals, it can improve redness, brown spots, and even healing time.

“When those UV rays hit the skin, and the UV is trying to you know, impact the skin and cause DNA damage, the antioxidant on the skin is gonna interfere with that interaction and deflect and break down that energy so that it doesn’t get absorbed into the cell and cause damage,” Dr. Prather says.

Another vitamin great for the skin is Vitamin A, most commonly found in acne medication. This is because of acne’s tendency to create skin cells that are too sticky, not turning over, clogging pores, and containing over-active sebaceous glands Dr. Prather explains. There has also been a notable improvement in aging, fine lines, wrinkles as side effects.

“What we know about Isotretinoin and Retinoids is that they actually change the skin turnover so it’s gonna shrink sebaceous glands it’s gonna enhance the dead cells that sit on top of the skin to turn over and thin out that layer of skin and help actually increase the layer below it that causes collagen to to repair and respond,” Dr. Prather says.

Another powerful natural ingredient is Isoliquiritigenin, most commonly known as a licorice. Dr. Prather recommends licorice root which has been known to help balance oily skin and lighten the skin from dark under eye circles, age spots, and discoloration.

“So we know that sun creates pigment, we know that people who tan easily in the sun are gonna make more pigment than others, and we’ve all seen where you can kinda like get an injury on your skin and see it turn brown. So that is an effect of inflammation on the skin, trig-

gering those pigment cells, (connalannasights) to produce more pigment and pass that pigment off to the cells off to the skin,” Dr. Prather says.

With all of the new products emerging in drugstores, it may be difficult to decide whether or not to spend the extra $100 to get medically prescribed products. But going to a product line with more scientific rigor behind it, which more often than not leads you to prescriptive medications will be stronger. However, using over the counter products tends to be a little bit more gentle to minimize side effects Dr. Prather explains.

“You may not be getting the same big response that you would with something a little bit stronger, but it’s gonna be more tolerable and easier to start. And so I think over-the-counters is a great place to start for anti-aging and natural products, you know, even when you’re looking at treating acne,” Dr. Prather says.

So whether it’s an irritating zit or dry and flaking skin, there are always natural alternatives to help treat these skin issues.

So if making masks, peels, and scrubs directly from your kitchen does not sound like fun, don’t worry. There are many products in the market that will give you the same effects without damaging your skin.

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Bask in the Mask A guide to finding your face mask by: Tiffany Nguyen

My skin type is...

Acne Prone With past acne products my skin was left...

Dry

I wake up to...

Congested Coarse skin

Rarely

I break out...

My skin feels...

Patchy Aged

Strong acidic smells are...

Oily

Combination

Dull

Often

My skin is...

My skin tends to...

Clogged with pores and black heads

Sweet Soother

Luminous Lemon

Rejuvinating Red

Youthful Yougurt

Multi-tasking Magic

Absorbent Avocado

Chocolate Trance

Cream Cure

Green Tea Goodness

Balancing Basil

Change Peel textures easily

Mask Recipes Balancing Basil

Add basil to warm water and apply with cottonball once cooled. Leave on for 10 min. and rinse.

3 teaspoons of dried basil leaves(less if using fresh) 1 cup boiling water 3-4 cotton balls

Green Tea Goodness

Brew tea and use one tablespoon for mask. Mix all ingredients in bowl and apply to face for 10-15 min. then rinse.

1 tbsp strong green tea 4 tbsp pure aloe vera gel 1 drop sweet orange essential oil

Cream Cure

Stir in bowl, let sit for five min. Apply to face and set for 15 min. Rinse with warm water.

1 heaping teaspoon garbanzo bean flour 1 heaping teaspoon whipping cream 2 level teaspoons water pinch of salt or sea salt

Chocolate Trance

Blend until smooth. Apply to face and let sit for 15-20 min. Rinse with warm water.

1/3 cup cocoa powder 1/4 cup raw honey 2 tablespoons sour cream 3 teaspoons raw oatmeal or oatmeal powder

Absorbent Avocado

Whip avocado until smooth and blend in oil. Apply to face and leave for 15-25 min.

Rinse with warm water.

1/2 ripe avocado; peeled and mashed 2 drops almond essential oil

Multi-tasking Magic

Puree all ingredients in blender and apply to face. Wait 15 min. then rinse with warm water.

1/2 banana 1/2 avocado 2 Tbsp full-fat yogurt 1 tsp olive oil

Youthful Yogurt

Puree all ingredients in blender. Wait 15 min. then rinse with warm water.

1 medium apricot; pitted and pealed 2 tablespoon plain full fat yogurt

Rejuvinating Red Beat egg white until fluffy. Add in other ingredients and blend. Apply to face and wait 15 min. Then, rinse with warm water.

1 teaspoon grapefruit juice 1 teaspoon sour cream 1 egg white

Luminous Lemon

Combine and beat ingredients in bowl until fluffy. Let sit on face for 10-20 min.

Wash with warm water.

2 egg whites 1 teaspoon lemon juice

Sweet Soother

Stir ingredients in bowl and apply to face. Let sit for 10 min. and rinse with water.

1 medium size apple ; grated 5 tablespoons honey; warmed All recipes by wittyliving.com

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