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Photos by: Florriebassingbourn homard.net yuan2003 Jocelyn McAuley cobalt123 Alicia

2 ABOUT US meet the staff! 3 THE DISH what you didn’t know about what goes into your mouth 4 BEING JOLTED stamina in a can. 6 CHINESE IMPORTS is “made in china” slowly killing you? 7 A LIFE WITHOUT MILK living dairy and gluten free: one person’s view 10 DIET OR EXERCISE don’t worry, eat happy 12 HOME SLICE PIZZA an interview with the home slice 14 BUTTERS BROWNIES the ultimate brownie handbook 15 COOKIE RECIPE you’ll love them to death. 16 HEY MOM! SHOULD I BUY ORGANIC? the battle for and against 18 SALVATION PIZZA a slice of heaven 20 HEALTHY FOOD IS HEALTHY? enough said. 22 BREAKFAST TACOS austin’s favorite way to start the day 24 ETHNIC GROCERY STORES austin’s diversity in the form of food


ABOUT US LIAM R.

Liam R. was born in the ‘90s and is 14 years old. He has always enjoyed quality food, but not always making food; some of his favorites include egg rolls, watermelon, and tacos. He also loves fast food joints like P. Terry’s and Jack in the Box. Photo by Bunshee

KATIE P.

Katie P. was born to a pair of food-loving Austinites, thus leading to a childhood full of delicious meals. She currently enjoys pretending she can successfully cook. She wants to travel the world, but now, one of her favorite things to do is spend Sunday afternoons at Central Market, and especially enjoys Mexican and Italian food. Photo by Dino Abatzidis

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ANNA R.

Anna R. enjoys eating food, especially whipped cream and chocolate. She is the master cookie and cake maker, and manages to get flower everywhere. She plays the saxaphone and clarinet. She enjoys acting the fool, walking on the beach and building things with candy Legos. Photo by Benson Kua

DILLON E.

Dillon E. is a freshman at LASA that enjoys eating food, but not always making it. His favorite type of food is Italian, and his favorite dessert is sponge cake. Dillon enjoys playing tennis and ultimate frisbee, as well as video games and surfing the internet. His biggest pet-peeve is the sound of people smacking their lips while eating. Photo by Tony Case


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THE DISH


BEING JOLTED

By Liam R.

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f you’re like me, you don’t get enough sleep. Even asleep at the wheel and crashing into something, breakthough the national average is about seven to eight ing a couple hours of sleep, which is normal, it doesn’t seem like bones, paying fines and having to fix your car. enough to get you through the day. Americans also don’t take time for siestas or breaks as is done in other countries. This is why I and an ever-increasing number of The classic drink is Red Bull, but this year there were a lot of new energy drinks that popped up trying to make Americans like energy drinks. I don’t like Red Bull and I don’t know why it’s some money. I haven’t tried all of them, but Rockstar like the Coke of energy drinks. (I mean that literally: there would still be my personal favorite. If you want to see was actually a little bit of cocaine found in some of their which ones products. I’m serious, look it up. But I digress.) These are decent, check out www.energydrinkreviews.com. drinks aren’t meant to taste great, they’re meant to blast This site is by a couple of guys in Austin who have nothing better to do than to try difyou with energy. An energy drink is ferent energy drinks all day. really helpful when you need it. You “There are times when There are a lot of peocan use it for a long, boring nightshift (assuming you have a job and I have procrastinated to ple who say that since energy you’re not a bum) to stay awake. the point where I wake drinks have gone mainstream, more and more people (rangMaybe you use it after a long night up and realize that I have ing from ages 16 to 28) are when you need to stay awake for the next day, or whatever. You could a couple more hours of becoming addicted to caffeine. say that the drinks coneven give it to your dad for his long homework to go. When They tain extremely high amounts nightshift (assuming your dad works it’s 1:00 in the morning, I of caffeine, which should be and is not a bum). There are ups and downs to need an energy drink.” avoided by people with high blood pressure, cardiovascular using an energy drink, but they can disease and some anxiety disbe useful. It really helps when you need to stay awake during the day because there might orders. Yeah, it’s true that having too many energy drinks be a class that you need to listen to or something that you really need to hear in order to pass a class. There are is bad, and that they can cause serious problems like gettimes when I feel exhausted and can’t stay awake during ting addicted to caffeine or getting diabetes. However, a period, and I know that I am not the only one. There it’s also bad to drink too much water and eat too much are also other times when I have procrastinated to the food. I do think that energy drinks are good, but I didn’t point where I wake up and I realize that I have a couple say that it’s a good idea to drink eight cans of Rockstar of more hours of homework to go. When it is 1:00 in the to stay awake during your nightshift. Drink them in moderation; you don’t need more than one or two. Just don’t morning, I need an energy drink. Finally, I think that it would keep a driver awake try to get high off of it, which I know we have all tried for a long road trip. I have been on long car trips and I before. fall asleep most of the time, and I don’t even drive. It’s Bottom line, don’t stop drinking energy drinks. exciting to drive, but if you have to drive for 8 hours or Just use them when you need to, and don’t abuse them. if you have had a long day, it’s time to reach for that Red Bull. Having an energy drink can keep you from falling

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FOODED photo by homard.net

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Photos by: Anna Robinson

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A LIFE WITHOUT MILK

By Anna R.

photo by Anna R.

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ou’ve heard of people who can’t eat gluten and people who can’t eat dairy, but a family that can’t eat gluten or dairy isn’t common. See how many foods you can name that don’t have dairy or gluten in them. There are vegetables and fruits, but these foods alone don’t make a good diet, and growing up eating that would be extremely difficult. Yet somehow, LASA freshman Rachel B. and her family have been able to create plenty of their own recipes, which make consuming food much easier for them. About 3% of people in the world are allergic to dairy, and between 3% and 15% are allergic or sensitive to gluten. That is a .09% chance that a couple of people can’t eat dairy or gluten. Such small chances to have two people meet who can’t eat both, but somehow, Rachel and her family developed sensitivities to both and have been eating a dairy-free diet since she was born and a gluten-free diet for 3 years. Her dad is allergic to dairy, her mom is allergic to gluten and Rachel and her sister are allergic to both.

“It’s not very difficult [to keep our diet] because I am used to being able to eat certain things, but it is hard when you are eating somewhere and something sounds really good, but has either gluten or dairy in it.” But eating out as a family makes it easier because they don’t have to watch someone eat a large dessert and just sit there while they finish. Despite the fact that many desserts bought from restaurants or stores have dairy or gluten in them, the family has collected a large variety of dessert recipes that the whole family can eat. Some of Rachel’s favorites are Chocolate Orbit Cake, and Peanut Butter Cookies. “It’s easiest to eat out at Indian and Mexican restaurants since they don’t put very much dairy in their food,” Rachel said. “But when we do eat out, we can’t eat the bread or desserts.” Bread from most restaurants have gluten in it, and most desserts contain dairy. To keep their lunches and dinners interesting, Rachel’s mom, Vivian, is part of a cooking group with three other families (seventeen people total) that have similar dietary restrictions; they make gluten free and vegan food. Once a week, three moms and one dad get together and make a separate dish for all seventeen people. For example, one mom might make spaghetti with sauce for all seventeen people, and the dad might make a casserole. When they are done, they split each dish into four family-sized portions and give it to each family so they can eat it throughout the week. At Rachel’s little sister’s elementary school, so many kids had food sensitivities that the cafeteria started offering a dairy-free/ vegan option during lunch. This helps her parents so that they don’t have to worry about making her a lunch everyday, and allows the kids to have a school lunch experience without having to worry about the ingredients that everything contains.

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“We follow this general rule: if one of us can’t eat it, then it is not something we all eat.” Having the same diet keeps the family from being jealous of one another, which helps the family stay close and happy.

Peanut Butter Cookies 1 cup creamy peanut butter 1 cup white sugar 1 teaspoon baking powder 1 egg Preheat the oven to 350°. Cream the peanut butter and sugar in a bowl- hand mix. Add the egg. Mix until it is all well combined. Roll some dough into a ball the size of your preferable cookie. Roll the ball in white sugar. Line a baking sheet, covered in parchment paper, with sugary balls of dough. Bake in the oven for about ten minutes. You will know the cookies are done when they feel stiff enough to hold themselves together, but still a little soft. Take the tray out of the oven and let the cookies rest for at least five minutes. Afterwards, carefully transfer them to a cooling rack. After ten minutes or so, they will have hardened and be glistening with sugar. You can add chocolate chips to the dough if you want. The smaller you make them the better they stay together. (From the Gluten Free Girl and the Chef Blog)


Chocolate Orbit Cake 9他 oz 62% Cacao Semisweet Chocolate 7 oz (two sticks minus 1 tablespoon) butter 5 eggs 1 cup sugar Position the oven rack in the center of the oven. Preheat the oven to 350 degrees. Butter a 9x2-inch round cake pan, and line the inside with a circle of parchment paper. Set a large bowl over a pan of simmering water to create a double boiler. Cut the butter and chocolate into small pieces and put them in the bowl to melt, whisking occasionally. Whisk the eggs and sugar together in another bowl. Thoroughly whisk in the melted chocolate. Pour the chocolate batter into the cake pan and cover tightly with foil. Place the covered cake pan in a larger baking pan and pour in warm water halfway up the sides of the cake pan. Bake for 1 hour and 15 minutes, until the cake appears to have set and when you touch the center, your finger comes away clean Remove the cake from the water bath and cool completely before serving, plain or with gently whipped cream. This cake can be refrigerated for several days. Serves 12 -14. (from Scharffenberger)

photos by Anna R.

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Diet or Exercise By Dillon E.

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f you are one of those super-vegan health gurus, you might want to stop reading now. If you’re like two-thirds of America and are very unhealthy or obese, then keep reading. No one actually enjoys changing their daily routine and habits for food, but it is necessary if you want to prevent things like obesity, diabetes, heart attacks, stroke, or cancer. I’m fairly certain nobody would enjoy those either, so we must come to a compromise. There are two possibilities for a compromise: changing your eating habits, or exercising (or both, but that’s a little too much for our society). A majority of Americans choose eating differently. This is where I have to interject. If you would like fast, effective results, then I say you should stick to exercising. Changing how much food you eat does not burn calories. Exercising burns many calories if you do it daily. Both involve commitment, but you get the most out of exercise. I would say that I am in good condition, and I don’t exactly worry about my diet. I only exercise 3-4 times a week. With either option, you should still do some of the other. If you eat very healthy, you should also get outside sometimes. If you exercise mostly, you should eat more than just junk food. People that have horrible eating habits are usually not willing to change their diet much, so they resort to the littlest change possible. Imagine this: a commercial fulfills people’s needs by advertising diets where you don’t have to change much, and you can eat all the comfort food you want and still lose weight. The commercials proceed to show you pictures of others that were once overweight, and their results are so dramatic that they send you off your couch and to your phone! Well, EagerMcBeaver, stop for a moment and consider these advertisers’ motives. I have come to the conclusion that almost all, if not all, are just trying to make a pretty penny. In fact, over $100,000,000 is spent a year on dieting products. Wouldn’t you like to make that much money? A boring and truthful commercial about how you should just eat what is necessary and eat vegetables and fruits would not make any money. If you really want diet help, consult a nutritionist; not a television.

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“ If you really want diet help, consult a nutritionist; not a television.”

An important part of losing weight is commitment. If you’re not committed, you do not lose weight. It’s as simple as that. A majority of the time, if you are on a diet, you are not scarfing down every last bit because it tastes so good. It is usually pretty difficult to eat very healthy food if you are young. This is another reason why I think exercising is better. It is much easier to just move your body a little, rather than force-feed yourself. I understand how one might think exercising would not be the best option because not everyone has a loose schedule. It does take time to exercise daily. I am in high school, and I have a very busy schedule. I do, however, manage to finish my pounds of homework daily, and still exercise. 30 minutes a day, or even 3-4 times a week can maintain a healthy body. If you are overweight, or close to it, you should probably do this daily if you want to lose a significant amount of weight. If teens were to focus more on exercising, rather than dieting, we would have much healthier lifestyles. If you can do both, well good for you. I do not think that’s what most teens are doing though. Next time you have a food dilemma, consider my points. If you haven’t considered this before, I hope I have helped you make a better choice.

FOODED Photos from freeclipart.com

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HOME SLICE PIZZA

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By Katie P.

t’s Saturday afternoon and Home Slice is packed. The line of people trying to cram themselves inside extends out onto the sidewalk and wraps around the block, a tentacle of anxious, hungry pizza-eaters. The dimly lit restaurant is loud and buzzing, and the wait staff is swamped, but that doesn’t stop them from laughing and yelling over the pizza counter at their returning customers. Cooks transfer pizzas in and out of the various ovens behind the counter, customers devour the rapidly decreasing supply of Margherita pizza and guzzle Cokes, waiters and waitresses balance trays stacked with pizza while squeezing past the masses of people entering and exiting the restaurant. Terri Hannifin confidently strides through the crowd, a wide smile on her face as she shouts hello to the employees and the regulars. This is her everyday routine—she owns the place. Terri Hannifin became part of the Home Slice team in 2004, when her college roommate from NYU, Jen Strickland, and her husband, Joseph Strickland, invited her to move to Austin to help open a local restaurant. Sure enough, on November 16, 2005, Home Slice Pizza, a New-York style pizzeria, opened for business on South Congress in Austin. “We were wanting to make a pizzeria to serve other people, and we wanted to keep it as simple, fresh and delicious as possible. We put so much love into our pizza, and we don’t do anything casually. We’re just really particular about every single ingredient that goes into our pizza.” Hannifin says. Hannifin entered the restaurant business at fifteen, in her hometown of Denver, Colorado, where she worked the french fry position at Big D’s Burger Joint. There, she met an old grill cook who really inspired her. “He kept the cleanest grill and made the best hamburgers—people lined up down the street for those burgers, they were so good. He told me how proud he was of it all, how he wasn’t going to serve somebody a burger that wasn’t perfect. Before then, I had never really thought about it. But everything was made with love, and it made such a difference. It just turned a light bulb on in me. From then on, I was hooked.” Hannifin and her partners believe that putting on too many ingredients or ingredients that don’t go well together can ruin a pizza far too easily. “It is heartbreaking when somebody orders a bunch of ingredients that don’t go very well together. Or sometimes, when people order too many ingredients, it can ruin a pizza, because one of our ingredients is so fresh, and has its own wonderful flavor that you don’t need a whole bunch of different things to make a pizza taste good. The simpler the better.”

In order to prevent these mishaps, Hannifin and the Stricklands created Home Slice’s “Tried and Trues”, suggested combinations of ingredients that the three consider foolproof. Some of the combinations are classic, like the #5 pepperoni-mushroom or the #1 Margherita, some of them are just pizzas that the group decided that they liked, like the #4 vegetarian pizza, and some of them are unusual pies that the staff encourages customers to try, like the #7 white clam pizza. “We want our customers to be happy when they leave, so we put the Tried and Trues together to make that easier.” Hannifin says. “A lot of people out west don’t know about how delicious a white clam pie is—it’s really delicious, so we put it on the menu to encourage people to give it a try.” But what really makes a pizza tried and true are the quality of the ingredients used in a pie. “We had tasted at least thirty different types of mozzarella before we chose ours. And we grate our own mozzarella—a lot of pizza places buy pre-grated cheeses because it’s easier, but grated cheese has to have that cellulose on it that keeps it from sticking. When we make our dough, it’s a serious thing that we do. The same people make the dough everyday; they pay attention to the humidity in the air and the temperature in the room.” Hannifin says. In order to earn your customers’ trust, she says, you have to hire the right people, and then train them to really understand the culture of the pizza business. One of the ways Home Slice accomplishes this is by taking their employees to New York yearly. “Once you have a great crew of hard-working, positive people, you want to take care of them.” she says. “You want to make sure they’re educated and that they’re excited. So the trip is a reward for people who stay with us for a long time and also a way to inspire them. We go to several restaurants a day, and send our employees on research trips to the different New York neighborhoods, and it’s just amazing.” And that’s just one part of the year. According to Hannifin, coming back every day is the best part of the job. “The only downside is that it’s such a great job that it’s hard to leave sometimes.” Hannifin says. “But this is a really hard business—it doesn’t look like it, it looks like a lot of fun, but in order to make it that way, we work really, really hard. Pizza’s one of those things that doesn’t have a certain economic group associated with it. Everyone likes pizza—it doesn’t matter if you’re really wealthy or poor, it doesn’t matter, so I feel like we’re lucky. This job is a blast. An absolute blast.”

“We put so much love into our pizza- we don’t do anything casually.” --Terri Hannifin, Homeslice owner

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Photos by Katie P.

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BUTTERS BROWNIES By Anna R.

Jane This is the brownie for those people who like things simple, just walnuts in this one. Photo by:Pietro Izzo

Marilyn

Complete with toasted pecans. This blondie is suggested for people who like them light. Photo by: Judy Baxter

Zen With calming candied ginger anybody can enjoy this chocolatey sweet with a little bit of spice. Photo by: The Delicious Life

Aztec God The gods will take out their wrath on you with this chipotle filled brownie. Completed with walnuts and dark chocolate. Photo by: Bunshee

Aphrodite The goddess of love filled this delightful brownie with chocolate and roses. Enjoy it and hope you fall in love. Photo by: Gertrud K.

Hot Lips This one will be sure to spice up your mouth with habanero chili, and adding to that flavor there are walnuts to complete it. Photo by: Joerocketflickr

Madeline No dairy, or eggs, that’s right: this one is vegan. Sweetened with coconut and agave nectar. Photo by: Mauroguanandi

Kona Buzz

All the way from Hawaii, the Kona coffee bean will keep you awake all day, it will taste just like your favorite chocolate coffee with hazelnut. Photo by: Alyona Burchette

Mental Julep A fresh minty flavor that will make you refreshed anyday. Photo by: Darya Pino

Mighty Mick

You will grow up to be strong when you eat this brownie, with dried blueberries and dark chocolate. Photo by: Martin LaBar

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CHOCOLATE CHIP COOKIES Makes 36 cookies

2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 teaspoon vanilla extract 2 large eggs 2 cups chocolate chips 1 cup chopped nuts (optional)

Preheat oven to 375째 F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded tablespoon or onto baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Taken from Toll House website Photo by Andrea Abel

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Hey Mom! Should I Buy Organic? By Katie P.

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Photo by: Katie Pastor

As I’m walking through the produce aisle of the local Central Market with my mom, she asks me to go pick out some of those peaches for her cobbler. There are two bins of the fruit sitting on display—they look the same, but the one on my left is labeled $4.99 and the one on my right is labeled $5.99. Why? Well, the one on my right is probably organic, while the one on my left is more likely to be conventionally grown. Uhhh…Mom? Which one should I choose?


W

ell, there’s actually no real clear-cut answer. Organic food both is and is not worth the extra expense, depending on the product that you’re buying. Especially with today’s economy, a lot of people can’t afford a completely organic diet, but if they choose which foods are most important to spend more money on, they not only can help to save the environment, but also their health. If you’re going to spend the extra money on organically-grown foods, it’s important to do the research beforehand so you know what you’re really eating.

food grown across the country, since transporting food farther entails more pollution from the trucks and trailers that have to get the food from Point A to Point B. A study conducted by the Department of Rural Economy at the University of Alberta shows that when produce is transported from great distances, the greenhouse gases emitted to get it there outweighs the benefits of growing the produce organically. Winner? Surprisingly, I think non-organic wins here.

Round #1— When it comes to your health, the real question is: What does organic even mean? In order to have the word “organic” printed on a label, a United States Department of Agriculture certifier has to approve the product first. Organic means that no synthetic pesticides or fertilizers were used, no genetic engineering or irradation took place, and the animal was fed with organic feed and was not given antibiotics or growth hormones. Many studies, including ones conducted by the University of Texas, the University of California and the Rodale Institute showed that protein, calcium, phosphorus and iron levels dropped when grown non-organically. And although some farmers may have their own standards that allow the use of chemicals or antibiotics to control an illness or an outbreak, that completely prevents them from obtaining the organic seal, so you don’t have to worry about whether or not it’s really organic. And the winner is….organic.

Round #3— Assuming you’re not basking in disposable cash—and I most certainly am not—it’s not exactly easy to pay for a completely organic diet. The way to do it is to pick and choose. Decide on which foods you’re worried about eating non-organically and go from there. A full list of the fruits and vegetables that were the worst (i.e. had the highest pesticide load) and the best was published by the Environment Working Group in 2007. Among the foods a smart person would buy organic were peaches, apples, bell peppers, strawberries, celery, lettuce and grapes. Among the better conventionally grown were onions, avocados, corn, pineapple, mangoes and asparagus. According to the Daily Green’s “Dirty Dozen List”, an organic guide for consumers, the best things to buy organic are produce, meat, milk and coffee. Also think about what you tend to eat a lot, and if it’s high up on the “Dirty Dozen” list. So the standing winner is organic, if it’s something you’re willing to spend on.

Round #2— So you want to help out the environment. Growing foods organically eliminates the widespread use of chemicals, pesticides, growth hormones and fertilizers that your normal, conventional farm uses, thus reducing the effect of farming on soil, air and water. However, non-organic food grown 100 miles away, for example, may be better than organic

So, even though there are a few environmental disadvantages and the cost of organic food is higher, more and more consumers everyday (including me) think that it’s worth the extra expense to choose the foods to spend a little more on. So go ahead and buy those expensive peaches, Mom. We’ll thank ourselves later.

THE DIRTY DOZEN: the 12 things you should buy organic Peaches

Kale

Bell Peppers Apples

Grapes

Cherries

Pears

Strawberries Nectarines Potatoes

Lettuce Celery FOODED

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Salvation Pizza

By Liam R

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Photo by Liam R.


W

hen you enter Salvation Pizza, the last thing you would consider is a frantic restaurant. As you pass the old-fashioned fence and look toward the lit-up patio, you notice that most people are outside rather than inside. The patio looks casually appealing, with a cover to protect customers from the heat and from the rain. Once you enter through the front door, you feel a rush of cool air and the smell of cooking crust from the oven. Inside, there are two small dining areas with tables that seat around 2 to 4 people, enough to seat couples, families and groups of friends. “I used to hang out with my friends at local pizza joints. I really miss that, and wish more kids would come and hang out here,” says Michael Dinsmore, one of the three owners of the restaurant. His employees continue to work in the somewhat small kitchen, with the feel of a busy but not hectic place. Mike’s goal of creating a hangout place appears to be working. The customers relax as they hang out with their family and eat their pizza. Eric Lambert, one of the owners of Salvation Pizza, adds “You can teach anybody the tasks, but what’s important here is that we all get along well together.” This philosophy seems to be working out for them. All the employees report how they enjoy working at Salvation Pizza. Eric noted that the employees were all friends, or friends of friends. “Everyone is a lot more relaxed here,” adds Chris, one of the cooks at Salvation Pizza. The owners of Salvation Pizza have other morale-boosting policies. According to the employees, they like how the hours are pretty flexible and the wages are fair. It also helps that this place has been busy during this recession, and everyday at work is considered a casual Friday. That doesn’t mean that work is always easy. Eric notes that there is a huge difference between owning a shop and working in it. “When you are working for someone else, it’s easy to just call in the repairman to fix things. Now, every decision has a consequence, and I have to think of the best possible alternatives before making a decision. It is

the most difficult things I have ever done.” When Eric, Mike and his wife, Elizabeth Dinsmore, started their business in 2006, they had to worry about things like time management, money flow, and paying loans. In addition, Mike and his wife had to raise a family. It helped that all three owners have had a lot of experience working in the restaurant business. Mike has even worked with Eric at Flemings Prime Steak Bar before he came to Salvation. With all their combined experience, they drew up a business plan, borrowed money from some other friends who also owned a restaurant, and found a place to set up shop. Dinsmore has some other goals he would like to pursue. For example, he would like to open Salvation Pizza north and south, he would like to make more money, and, his personal goal, and to go back to college and get a master’s degree in mathematics. Mike said that he had wanted to create a place so more kids would hang out there. Although not many kids eat there currently, plenty of adults do. It is Dinsmore’s hope that as Salvation Pizza grows older, more people will come, parents will bring their kids, and they will bring their friends. Mike may get what he wanted after all.

“I used to hang out with my friends at local pizza joints. I really miss that, and wish more kids would come and hang out here,” - Michael Dinsmore

very different running your own business then working in one,” Eric says. The first two years of Salvation Pizza were “the biggest challenge,” Michael Dinsmore, another owner of Salvation Pizza, says, in fact, “It is one of

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Healthy Food Is Healthy? For every three people in America, one of them is not just overweight, but obese. This means that an individual that is obese would have a body mass index (BMI) of 30 or more, whereas a healthy individual would have a BMI of about 18, according to the The Journal of the American Medical Association.

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Being overweight is not always a choice, so it is only fair that there are methods for escaping it or keeping from it. One of those options is eating healthy. As long as one is committed, this is a way to stay healthy or become healthier. It’s one of the many options, so it may not be the best for you.

By Dillon E. One individual, Elizabeth Emberson, has chosen to eat healthier in order to maintain a healthy weight. Elizabeth is in college and works two jobs. She works at her father’s business selling fixtures for stores, and is a cheerleader for the Texas Stars. Her reason for eating healthy,


She says that after she eats a healthy meal, she is more productive and feels better throughout the day, science backs this up. According to an article regarding affects of eating healthy, eating healthy can improve energy, as well as self-esteem and physical appearance. If you are not very keen on eating

healthy, there is a new study that shows people are more prone to eating healthy food if they are served it as an appetizer before a meal. Of course, this may not be true for everyone. Elizabeth thinks she might be a rare case because she actually likes the taste of all the food

she eats. However, she does not wish to discourage anybody. Her advice, if you’re not sure to eat healthily, is simply, “Do it.”

“Being overweight is not always a choice, so it is only fair that there are methods for escaping it or keeping from it.”

Photos by adria.richards

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BREAKFAST TACOS

By Liam Rae

Else’s Tacos:

Photo by Kitchen Wench

Tamale House:

Just a reminder: this is a restaurant, not a taco stand, so the wait is going to be a bit longer and the prices a bit higher. That said I was pleasantly surprised. It was only $1.25 for a 2 ingredient taco ($0.99 on Mon-Fri), which is much cheaper than I expected. The waiting time was about 15 minutes, but my mom ordered a tamale, so that definitely upped the waiting time. The tacos themselves tasted good and were substantial, but what I really liked was the sauce. It was pleasantly spicy, and I was informed that there is a new one every day. Overall, they had a great taco, and they had a good deal (for a restaurant.)

Even for a breakfast taco, these were really cheap. These were cheaper than any other place that I have ever been to. But do they taste better? Yes, as a matter of fact. The ingredients were tasted good, nothing special, but good. They were chewy and were very substantial. The only gripe I had with this place was the sauce, it seemed like it wasn’t there. I even tried their hottest sauce, but it seemed kind of subtle to me. Their service was fairly speedy, but that is because it’s a fast food restaurant. Overall, pretty fast service and good food. Photo by Liam R.

Taco Xpress: This place has a weird atmosphere, and looks…I really don’t know how to describe it, go see it for yourself. I paid $1.50 for each taco that I ordered. It was a good price, but what I really liked was how the place was so busy when I got there, and I still got my tacos in about two minutes. That was really impressive and good when you want a quick breakfast. I liked my tacos there, they were especially good with the sauce (there were three others that I didn’t try, but I presume that they would also be delicious.) They weren’t too filling, but filling enough. Overall, they had good service and good tacos. Photo by Liam R.

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Tacodeli: This place had an interesting atmosphere, by that I mean that it looked curiously like your local Starbucks, maybe not as pristine, but it seemed weird to me. Now before I say anything about the taco itself, I have to say that I was amazed at how fast the taco came out. Seriously, it was under 15 seconds. However, when I had my first bite, it wasn’t that good. The taco seemed too bland for me. Even with adding all the sauce into my taco, it didn’t make much difference. I tried the habanero sauce, and its spicy, but not nearly as spicy as I wanted it to be. Overall, this place had really fast service, but sub-par tacos and salsa. Photo by Liam R.

Ken’s Tacos:

Photo by Liam R.

This place may have one of the best deals for breakfast tacos ever. That might me an overstatement, but once you consider having four toppings, customized in anyway you like in a gargantuan taco for around $1.70, you can see why I made such a hyperbole. The time it takes for you to get your breakfast taco on a busy day, like the day I was there, is under a minute. Again, like in tamale house, I would like to see more salsa variety, they only have one, and it is subtle at best, but that is a small gripe. The tacos themselves taste pretty good, overall, and fill you up quickly. Overall, very fast service and good, filling food.

Torchy’s Tacos: I did not like this place (that isn’t to say that you won’t enjoy it.) Even though this place was strictly a taco stand, it took 10 minutes to get my order out, and after going to places like Ken’s and the Tamale House, I was used to getting my order quickly. I would also like it if their tacos were more filling and substantial. However, I did like how the tacos were spicy even without their salsa, but something about the way they made their tacos didn’t appeal to me. It just seemed that maybe the potatoes in my potatobacon taco could have been bigger. I didn’t like them that much. The price for tacos was $2.00 for one taco, that’s it. Overall, this taco stand had decent service, decent food. Photo by Liam R.

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ETHNIC GROCERY STORES By Katie P.

What It Is Mandola’s Italian Market

Asahi Imports

Phonecia Bakery & Deli

Ana Brasil

Sasha’s Russian Market

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At this bustling authentic Italian café, a collection of various Italian imports are avaliable, as well as a superb selection of dishes on the restaurant menu. A counter filled with endless flavors of classic gelato lines the wall, ready for you to dig in after you finish the pasta or pizza.

You might hear rapid Japanese being spoken between customers and employees, but the staff at this Asian grocery and gift shop speaks English as well. You can check out the various handmade Japanese dishware, the imported groceries, and there’s even a wall full of Japanese movies in the back.

This simple Mediterranean grocery serves all sorts of different foods, including varieties of Greek, Lebanese, French and Italian imports. Check out the delicious stuffed grape leaves and various pita breads.

It’s a small and basic shop, but at this Brazilian goods and grocery store, the service is not lacking. Welcoming employees invite you into the store with samples of traditional Brazilian passionfruit tea, and personally greet each of their customers, answering any and all questions you may have about the food.

In this small store right next door to Ana Brasil, a spicy aroma is evident the moment you walk in the door. Ornate displays are abundant and the employees are helpful, offering delicious Russian jams, juices and crackers as samples.

Type of Food

Italian

Try This!

Gnocchi At the Triangle: (Frozen and 4700 West Guadalupe avaliable in (512) 419-9700 the cafe) www.mandolasmarket.com

Various Japanese Japanese Confections

Mediterranean

Dolmas Stuffed Grape Leaves

Goiababa Guava Paste Brazilian (traditionally eaten with white cheese)

Russian

Contact

Sushki Malyutk Vanila Crackers

6105 Burnet Road (512) 453-1850

2912 S. Lamar Blvd: (512) 447-4444; 4701A Burnet Rd: (512) 323-6770; www.phoneciabakery.com

7817 Rockwood Lane, Suite 101; (512) 697-9863; www.anabrasil.com

7817 Rockwood Lane, Suite 101; (512) 459-1449


Photos by Katie P.


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