Chow.

Chow.

Fresh from the Farm Instagrammable Places to Eat in Austin Do You Scream for Ice Cream?

Food for Thought

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Table of Contents 5

Letter from Editor Contributors, Who?

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Fresh off the Farm

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Food for Thought

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Most Instagramable Place to eat

Farm to Table

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Screaming for Icecream

10 foods to a Healthy life

Food in the 512

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Which Veggie are you?

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letter

from the

editor

Welcome to our first issue of chow.

We have been working for months on this and now we are very excited to be sharing our creation with you.

We grew up in Austin wih the opputunity to try many varities of Austin’s unique cuisine. We wanted to share our city with you so we decided to focus our magazine on the farm to table scene of restaurants in Austin, Texas. As you read each article you will follow along on the path of getting fresh, local ingredients from the farm until they are ready to be served. My group and I really enjoyed putting our magazine together.

We hope that you enjoy reading it and maybe even learn a few things.

I’d like to thank my hard-working team and teacher, Ms. Touchstone for all of their help, I couldn’t have done this without them.

- Whitney Waldinger, Editor of Chow.

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Photo By: Pexel

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Meet The Team

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Sean Ayers Sean Ayers was born in Austin Texas. He swims competitively for a club team and with his neighborhood summer league. He plays soccer with his friends and enjoys relaxing.

He is also a star scout in Boy Scouts. When he groes up he would like to be a chemical engineer.

Whitney Waldinger Whitney Waldinger was born in Austin Texas.

She has two sisters and two dogs. She plays soccer for Lone Star Soccer Club year round and plays volleyball for her high school. She was the editor for the magazine. She enjoys volunteering at the Austin Capital Area Food Bank.

Laura Beth Graytok Luara Beth Greytok was born in Austin Texas, she plays volleyball and waterpolo. She has 2 dogs and 2 sisters. This summer she hopes to travel to Costa Rica to fulfill her love for zip-lining. She wants to be a doctor when she groes up.

Mandy Chan Mandy Chan was born in Philadephia Pennsilvayna. She has one dog and plays vollyball and tennis. She likes sushi very much. She would like to be a surgeon when she grows up. She likes to volunteer at church with the youth group. She can also speak two types of Chinese. WOW trilingual!

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Fresh off the

Farm Urban Roots Story and All Photos by: Mandy Chan

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“Growing food and having healthy food, it’s unifying and universal ” -Lea Scott (Farm Director at Urban Roots)

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On the left, the famous chives used to cook for Obama. Now called “Obama Chives”!

On the right, cilantros are grown in late summer. Can be grown indoors or outdoors.

Do you know where your food came from?

Urban Roots is a small farm inside the city of Austin. They provide food for the local community and have been around for 10 seasons. Urban Roots began from another non-profit program, YouthLaunch, in 2006. The farm was created to show people,volunteers and interns, how crops are grown and the process of food production.

Lea Scott works at Urban Roots as the farm director, and coordinates everything related to crops. She has been working there for over two years. She supervises the progress of crops, the preparation to get the best outcome, and teaches interns and volunteers the way around the farm.

As the farm director, her job rolls into many others because a farmer has a lot to do more than just managing the crops.

“Our mission statement is to transform the lives of young people through food and farming and to engage, nourish, and inspire our community,” Scott said.

Urban Roots is the only farm in Austin that provides a youth leadership program, giving a transformational experience for the community members and youth. Over 6,000 people come to get their hands dirty to volunteer at the farm.

“It’s pretty neat that my job is

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highly diversified and I feel like I will never know all things I need to know to be a good farmer. It puts me in a position to be a constant learner which I really appreciate ...The role of the farmer is a constant learner and every season is different,” Scott said.

As a farmer, there is many things to learn about because every plant needs a different type of care. Since Lea was a farmer before coming to Texas, she already had a wide range of knowledge. In Texas, the weather and soil is different which makes Lea learn to adapt to her new surroundings.

“So we are not using any overhead sprayers or sprinklers of any sort because you actually end up losing, I think it’s a crazy amount, over 50% of water is lost to evaporation when use overhead watering system,” Scott said.

The location of Urban Roots has a lot of clay which can be a problem when the soil holds in the heat, that can cause the plants difficulty getting water. Since water is easily lost, Urban Roots use a drip tape that goes underground. The drip tape is a black flat tube, when filled with water, it expands in circumference. There are emitters at certain spacing so the crops will get the amount of water they need.

“We also really are excited about the opportunities for our students to kind of see where their food comes from,” Ivanna Crippa, a volunteer & Associate Director at Breakthrough (organization for 1st generation graduates), said.

At Urban Roots, there are over 100 volunteers. Ivanna works with Breakthrough Austin which supports the local community.

While volunteering there, Ivanna noticed that Urban Roots is special for the young adults that want to contribute to the community. The workers there are all very interested about the importance of farming which lets the volunteers able to rely on them.

“But in Austin, I feel like we’re kind of lucky and that there’s a lot of farmers markets available to us,”

-Crippa said.

Austin has farms that produce food for the local markets. While other places do not have as much farmer’s markets, this gives the community more home-based feeling.

“So the chives were kind of the only things that they were ready to share. It was cool,” Dorothy Vasquez, volunteer at Urban Roots & Associate Director at Breakthrough, said.

When Obama came down to Austin in 2016, Urban roots was one of the ones to provide the food for the president. Urban Roots provided chives, which are now called “Obama Chives” in honor of serving him.

Each season has different types of crops grown. Since the summer is very hot, the crops that grow well are: summer squash, cucumbers, tomatoes, etc. And winter for Texas is just series of cold fronts, so they do not have much time to plan for the seasons ahead. Winter is for cold crops: broccoli, cabbage, cauliflower, etc.

“Appreciate the time and effort it takes to produce the food on your plate because it is a lot of work in going in,” Vasquez said.

Farming is the beginning of a chain for food that is served to you. The farms are here to give people fresh food right from their community, “ Food became a platform for so many things,” Scott said.

Urban Roots is filled with green scenery because leaves have chlorophyll that absorbs red and blue light energy which cause the green energy to bounce off the leaf’s surface.

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Screaming for Ice Cream Visit one of these four ice cream spots in Austin for a sweet time.

By: Whitney Waldinger

2. Amy’s Ice Creams This icecream spot is known for their classics, specifically their Mexican Vanilla Ice Cream. They rotate through over 300 flavors so you are garanteed to be able to find something deliicous to stisfy your taste buds. Some of their most popular flavors include Sweet Cream, Dark Chocolate, Just Vanilla, Coffee, and White Chocolate. They also offer many seasonal option like ice cream cakes and chocolate covered strawberries. Located at 1301 S. Congress.

1.

2.

1. Licks Honest Ice Creams Lick offers a unique and fresh range of flavors including Roasted Beets and Fresh Mint; Goat Cheese, Thyme & Honey; Dark Chocolate, Olive Oil & Sea Salt and seasonal flavors like cilantro lime and Dewberry Corn Cobbler. Their ice cream is guaranteed to be naturally delicious with no artificial flavoring or colors, high fructose corn syrup or preservatives. They also are known for their vegan and dairy free options. Located at 6555 Burnet Rd & 1100 S Lamar Blvd, Suite 1135

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3. Cow Tippping Creamery This ice cream spot is known for their extravagant creations.

You can expect just about anything sweet to be placed on your ice cream from oreos to gummy worms to carmel coated nuts. They have created a uniqque twist on soft serve with rich homemade cups and cones. Their most popular flavors including The Salty Sweet, CTC Banana Split, and Gimme S’more.

Located at 4715 S. Lamar Blvd, & 1309 South Broadway St.

3.

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4. Dolce Neve Dolce Neve is one of the many gelato shops in Austin but definitely oneof the best. This local gelato shop offers a wide variety of over 300 flavors. SOme of their staple flavors include Chocolate 70%, Organic Hazelnut, Salted Carmel, and Vanilla From Madagascar. They also have many vega options including Coconut Milk and Black Raspberry Jam. Youwon’t be able to go wrong with nay of these housemade gelatos. Located at 1713 S 1st St. & 4721 N Main street, Suite H, Houston, Tx. Page 13

Food For Thought The story of Whole Foods By: Sean Ayers

Fresh limes just like these from local farmers will be all over Whole Food’s shelves this season. Photo from Pexel

Hipsters and families flood in and out of the doors. Every inch of the building, packed to the brim with buzzing customers. To some it may sound like a nightmare but for Whole Food’s Lamar store it is just a regular Saturday. Whole Foods offers all natural organic groceries and life essentials to everyday people to improve their lives. The South Lamar store is packed from 7 a.m. until it closes at 10 p.m.. All aspects of the store are entertaining and offer a wide variety from unique soaps to fresh Lionfish from the southern Atlantic and the Pacific near Japan. When someone walks in, there is no telling what they will find.

Whole Food’s Lamar store is an all-natural organic grocery store in Austin, Texas. Sunday through Saturday the stores are packed with food lovers and health fanatics swarm the stores looking for healthier options. The store has rapidly developed in the last five years but maintained a local feel through the hard work of all staff. All products that come in the store require a screening and must have certain ratings to make it onto

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the shelves. Whole Foods has made it their mission to offer a healthier and better tasting option to everyone’s life. All products are hand stacked and restocked every day to maintain absolute freshness and a guaranteed great quality. “Whole Foods is the best all natural organic grocery store in The United States,” said Jason Lowery, Store Team Manager.

“It has to be sustainable, no hormones, no antibiotics, they can’t use any animal byproducts in the feed, that’s just some of them,” said Lowery.

People around the world seem to have become increasingly more interested in what they are putting in their bodies.

“We’re homegrown, an all natural organic supermarket here in Austin, I think the quality of our products is by far, no other retailer compares.

No other retailer in the city of Austin has a full grocery store full of no artificial preservatives, sweeteners, growth hormones in the meat,” said Lowery.

Austin is one of the healthiest cities in

“I think the quality of our products is by far, no other retailer compares. No ther retailer in the city of Austin has a grocery store without preservitives.”

Texas. Whole Foods takes great care in what and how they put stuff on their shelves.

“The company is split up into different regions, and we’re in the southwest region. So each region has it’s own buying team. There’s a warehouse actually pretty close to your school that we get food from.

So there’s regional buying team, and what they do is make a catalog that all of us get to order out of. And we have a buying team in our store and we buy from the catalog they make for us everyday. And so our store is special because we carry every item which is about 500 items per day and we order everything every day,” said

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Whole Foods produce in summer. Photo from Pexels.

Kate Rosenbaum, Produce Department Leader.

Whole Foods always ensures that their food is fresh and not sitting on a shelf for too long.

“Yeah part of it is the quick turn around because the produce is always fresh. Like every single day we rebuild the whole department,” said Rosenbaum.

There is also no typical Whole Foods customer. A great place to bring a family or for a young single person.

“I would say that our biggest demographic is, it changes on the weekend, but I think

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that Urban Dwellers are our biggest demographic here during the week. Most of our business comes from parksville area or the local areas and downtown areas. On the weekend it changes and we get a little more, a lot more families in who drive in from other parts of Austin to come to us,” said Lowery.

If a consumer is more self conscience about what they are eating, not only can Whole Foods tell them when it is from, but they can tell the consumer where it is from.

“So we are, we will show you exactly where our products come from. At all times and as well as how it is sustainable,” said Rebecca

Peppers at WholeFoodsMarket. Photo from Pexels.

Beadle, Seafood Department Leader.

Want to support local farmers and creators?

Here’s the place. According to Rosenbaum, Whole Foods Lamar store currently has 20% of local products on the shelves

price and in a great atmosphere. Whether the customer is a twelve year old kid or a fifty year old man, Whole Foods is the place to be for quality and quantity.

“We have a lot of local providers. I would say about 20% of the produce in the department is local. Right now, the things on that wet rack are local. Things like kale and stuff, because that’s the season and local tomatoes and grapefruit,” said Rosenbaum.

Whole Foods is the leading organic grocery provider today. They offer exotic, sustainable, and healthy food at a great

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Most

epicerie 2307 Hancock Dr.

Instagramable Places to Eat in Austin fresh food to fill your feed

@512_eats The best kind of rainy day comfort food

By: Laura Beth Greytok Winflo Osteria 1315 W. 6th St. Out of the hundreds of places to eat in Austin, it can be hard to pick one that not only tastes, but also looks good. épicerie is a small French-American cafe in Rosedale that doubles as a grocery store. At Winflo Osteria, you can find classic Italian food as well as brick oven pizzas. They also use locally sourced ingredients whenever possible, which makes your meal taste even better. If you are looking for somewhere where you could also eat breakfast, Café No Sé is the place to go. They are open all day and serve a seasonal American menu. Blue Dahlia is a small little bistro that serves refreshing Eurpoean cuisine.

At Quack’s, you can find a full service coffee shop, as well as a bakery with fresh treats made from scratch daily.

@thekhaile #bloom baby bloom. #springishere

Cafe No Se 1603 S Congress Ave.

@512_eats eggcellent avocado toast

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1

Quack’s Bakery 411 E 43rd St.

@cora.tien this place quacks me up #lol

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Blue Dahlia 1115 E. 11th St.

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@512_eats Great start to the weekend with tartines at Blue Dahlia!

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FARM TO TABLE

Linguine nero pasta with arugula and red onions ready to be served fresh at Olive and June.

Photo By: Olive and June

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Austin restuarants are being transformed.

By Whitney Waldinger

As the door to the kitchen opens an arrangement of locally grown carrots and lettuce is set ready to be served to a hungry customer.

Every restaurant offers a different experience, but these restaurants stand out to customers by providing fresh ingredients. The new farmto-table scene is grabbing the attention of foodies around Austin.

In the past decade, the Austin restaurant scene has grown exponentially. Restaurants of many different genres of food are catching on to this new trend. Local restaurants are beginning to depend on locally grown and produced ingredients to ensure that their food is tasty and fresh. It has become the new “golden standard” and chefs like Randall Holt, Andrew Curren, and Brian Moses have worked hard to incorporate this into their restaurants.

“When I started 24 Diner I would say maybe five restaurants were doing farm-to-table and now you can multiply that by a lot you know,” said Andrew Curren, chef and partner of the ELM restaurant group which owns 24 Diner, Italic, Irene’s and Easy Tiger.

Bryan Moses, the head chef at Olive and June aims to mimic the fresh southern Italian cuisine that he found his inspiration from. Chefs incorporate cooking techniques that they have learned from many cultures across the world. “The heart of southern Italian cuisine is fresh, local produce and in Texas we have amazing people working passionately to grow the best products they can,” Moses said.

These chefs want their customers to feel at home in their restaurant, and what better way to do so then to serve meals with ingredients that could be straight from their own garden.

Texas in particular has lot of readily available ingredients fresh from local farms, but different growing seasons lead to different products and seasonality in the menu. “Central Texas has a very unique climate in which we can grow a lot of different things throughout the year. Having amazing produce available year round in such wonderful varieties creates a very stimulating and exciting environment in the restaurant,” Moses said.

These Austin restaurants strive to look locally

1) Chopped Salad, from 24 DIner, with Romaine, smoked turkey, chicken, country ham, egg, bacon, avocado, gorgonzola, cherry tomatoes, croutons, and a creamy buttermilk dressing. Photo By: Vanessa Escobedo Barba 2) Must-have appetizer from Olive and June; La quercia prosciutto topped with white braised fennel, capers, and grapes. Photo by: Olive and June

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for ingredients in Central Texas before branching out. The next alternative to get their ingredients would be Texas, than Southern US and lastly the United States as a whole. Only in dire times will they outsource beyond the nation’s boundaries.

The changing growing seasons can affect the seasonality of the farm-to-table restaurants because they are looking for what is readily available and fresh at that point in time. “We often look at different farms and see what they have and build the menu around whats available. It gives our diners an opportunity to get new and different dishes every week,“ Moses said.

At East Side Pies, they have a stable menu which typically stays the same year round.

“Where our farm relationship truly shines is in our pizza-by-the-slice case that each location has, with three pizzas daily being 100 farm-totable. You can also order those variations over the phone or by visiting the shops,” said Randall Holt, Chef and Operations Manager for East Side Pies. They rotate between farms searching for the right ingredients to unlock their unique flavors in each pizza.

The next step these chefs take after collecting the natural ingredients is finding a unique way to balance taste with presentation.

Ricotta Ravioli with beets, walnuts, and blood orange prepared at Olive and June.

Photo By: Olive and June

“It should be an orchestra of flavors and textures that really work well together,” Curren said.

“In my presentation a lot of times you mix everything together and make sure every bite is homogenous. It should be an orchestra of flavors and textures that really work well together.

Really making sure that flavor is most important but it has to look appetizing because we do eat with our eyes first,” Curren said.

Presentation varies based on the specific cuisine and what meals the restaurant will be serving. “Pizza is a very fun way to present different types of ingredients that you might not think to put together. First, it has to taste good, but it also has to look good. Flavor combinations are very important but, so are color combinations!”

Chef Holt said.

The ingredients used in the food is chosen not only by the chefs, but also by the conditions of the area. The weather and time of year can impact how well the food can grow, which can dictate the price of the entire meal.

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Chicken and waffles topped with maple syrup, a popular menu item at 24 Diner. Photo Photo Whitney Waldinger By: 365 Things Austin Photo By:By: Whitney Waldinger

“You are really at the mercy of mother nature.

It depends on the fluctuation of the growing seasons that yields the fluctuation in prices,” said Curren. “I may not make as big of a margin but I know I’m doing the right thing by spending a little bit more money. I want the guests to enjoy it and have the same perceived value for it.”

Farmers and restaurant owners work hand in hand to ensure that the outcome is the best it can be. “My favorite part is the symbiotic relationship where we are both helping each other out. It’s good for you it’s good for me type of thing. I love seeing that part of Austin still being the small town. It’s a big city, but it still has that small town feel of lets help each other out,” Curren said.

Farm-to-table restaurants capture the attention of foodies everywhere. The bright colors and fresh nature appeal to customers by

presenting the simple idea of finding the best product available.

Farm-to-table is experiencing so much success because it not only is tasting delicious but it is supporting local farms and families.

“It has always been a focus and an on-going evolution. As the nation’s food culture continues to grow and mature, more farms and new products become available to us locally and we adjust and adapt with those changes,” said Curren.

The process of switching to farm-to-table for Chef Curren, Chef Holt and Chef Moses are similar to many other chefs around Austin and around the world. With fresh and local ingredients in every bite, and an array of colors on the plate. Farm-to-table restaurants are easily a new buzz and expected to take over the Austin restaurant scene in the next couple of years.

Arrangement of fresh vegetables, at East Side Pies, that were just picked up from a local farm by Randall Holt.

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Ella cone velecae sus vellore pa volum hicat.

Photo By: Whitney Waldinger

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10 Foods to a Healthy Life By: Sean Ayers These healthy foods will lead your life in a more positive and healthy direction. All of these are great choices at a market or store.

2 1

2. Swiss chard is an overall healthy food. One cup of this wonder vegetable can provide you with enough vitamins and minerals to keep you going for awhile.

1. The avocado is full of vitamins and minerals. It has healthy omega 3 fatty acids that can help your heart pump healthier and happier.

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6. Salmon is a very good source of protein which is good for building muscle and also has very high levels of omega 3 fatty acids.

5. Onions have chromium in them which can help regulate blood sugar levels. They are also a good source of vitaman B6 and C.

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3

4

3. Mushrooms are a good source of iron and have very few calories. They have also been linked to helping prevent cancer in people.

4. Kale is high in fiber and helps with digestion. It also has a high water content and provides good hydration for a meal.

7 8 7. Walnuts are high in protein, calories, and great for exercising. They are also very high in omega 3 fatty acids just like salmon and avocado.

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8. Spinach is high in protein, iron, and fiber. It is also very low in colesteral and calories.

10 9. Sprouts conatain many vitamins and minerals. They have protein and high fiber. Also they have very low colesteral.

10. While some people believe that tomatos are bad for you, they can help reduce the risk of cancer and have high amounts of vitamins and minerals.

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Food in the 512

Arrangement of fresh ingredients layed out on a table. Photo By: Pexels Page 26

“Just because you make the world’s best empanadas, doesn’t mean you should go into the food business” The business behind your favorite Austin eats.

By: Laura Beth Greytok

In Austin, Texas there are approximately 1,000 food trucks and over 6,000 restaurants. Combining the number of places to eat for the greater Austin area making the numbers even more daunting. This large amount of places to eat in one area creates an even more competitive market in an already competitive business.

“Trying to get staff to come interview is difficult. So that is more the issue now.

And then there’s so many places that there’s less customers,” says Emmett Fox, owner of Cantine and Asti’s, both Italian restaurants in Austin.

However, getting customers is not the first step in the process of starting the restaurant. It all begins with the business side of the restaurant.

“Just because you make the world’s best empanadas, doesn’t mean you should go into the food business,” says David Kellerman, owner of Mel’s Lone Star Lanes and CJ’s Sports Bar in Georgetown.

Kellerman got his start in June of 2005 by seeing a closed Target store and getting a call saying it would make a great bowling alley. From there, he decided that he

needed to make great food too. He then worked with his food supplier to find combinations of ingredients that would make the best tasting food.

Opening a restaurant can be tricky. However, by gaining experience through working in the business can benefit when starting a new place to eat. Fox got his start by working in a restaurant when he was 18.

“Once I started working at that restaurant in Memphis, Grisanti’s, I fell in love with the food. Then I went to the CIA, the Culinary Institute of America in Hyde Park and kinda just went from there,” says Fox. Chuy’s, an Austin-based Tex-Mex restaurant, originally started after owners Mike Young and John Zapp met each other through the hospitality industry. They decided that they needed to create their own restaurant and got started in Austin.

“Mike and John wanted to open a restaurant where they would want to come and hang out with their friends,” says Kianne Hilburn, a Chuy’s Representative.

To make their restaurant stand out, Young and Zapp decorated each store with bright

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A look from the kitchen out to the resturant Cantine. Food is prepared on the otherside and then placed on the bar when ready. Photo By: Laura Beth Greytok

“Rule number one at Chuy’s is ‘Do everything you can for the customer’”

and eccentric decorations from all around Texas.

“Each store feels completely unique, but still has that signature Chuy’s feel,” says Hilburn. “We always say ‘If you’ve seen one Chuy’s, you’ve seen one Chuy’s.’”

When restaurants first open, they often try tactics so they can attract customers and get their name out there. They need to create a strong base of repeating customers, as well as continuing to get new people to eat with them. Mel’s created a whole new system of serving food in order to draw people in with something that hadn’t been done before.

“We have wait staff that go to the lanes,” said Kellerman. “We were the first bowling center in Austin to do that.”

All three of the owners agreed that customer service was an important part of the business and making the customer happy.

“Rule number one at Chuy’s is ‘Do everything you can for the customer’. We also

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believe in saying ‘yes’ as often as we can” says Hilburn.

After the success of their first restaurant, Chuy’s decided that they wanted to serve the rest of the Austin area. Eventually they choose to expand even farther around the state and eventually around the nation.

“We started with a second location in Austin, and eventually expanded to Houston and San Antonio,” Hilburn said. “Today there are 81 locations in 16 states.”

However, the expansion process is not always something that is completely planned out. Since the restaurant business is so difficult to start out in, it can be hard to tell how successful a new place will become. For CJ’s they decided to create another part of their business after a request from a customer for a catering event.

“We didn’t build this business to have a catering company. It was just something we added,” Kellerman said.

Fox, who has his restaurants in different parts of town, switches which days he is at a location every week. This way he gets to see his regulars at least every other week.

He has had to find a balance with both of them and said his wife helps with the business side, so he can be out talking to people.

Photo By: Laura Beth Greytok

A fresh made Salted Caramel Sundae from Cantine (above). The outside of one of the Chuy’s locations (below).

“I guess the big problem is that we’re hands on and I am certainly hands on,” says Fox. “It’s hard … having two places and needing to be at both of them.”

The benefits of being in the food business seems to outweigh some of the struggles that arise in the beginning.

“You can eat well, I mean you’re around good people and you surround yourself with good people,” Fox said. “So, whatever it is, just make sure you’re happy and you like it because life’s too short.”

Photo By: Chuy’s

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Which Veggie are YOU? Story & Illustrations by: Mandy Chan

Figure out the vegetable that represent you

START

Would your friends describe you as a wallflower?

Have you ever tried to fit in with people your age so you are not left out?

YES

NO

NO

When you are uncomfortable, Do you leave the situation?

YES

NO

You’re a tomato.

Others look up to you as a leader because another name is wolf peach. Hide with the sheeps since they may not know you’re a fruit.

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YES

Are you the type of person to help even when no one is there to applaud you?

YES

NO

You’re a broccoli.

Always with a crown on your head and fighting with your partner Vitamin A against cancer.

Have you ever felt the urge to time travel?

Do you enjoy babysitting kids?

YES

YES

NO YES

NO

NO

Are you scared of public speaking?

Do you enjoy watching Grey’s Anatomy?

YES

YES

NO

NO

You’re an eggplant.

Undercover spy, no one knows you are a berry and related to tomatoes. You can fit in the crowd well.

In a past life, do you think you were a medicine man/ woman?

You’re a carrot.

Which means you were created to heal as carrots were not meant for food but medicine. Who knew you are a hero.

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