The Taste Bud

THE

taste bud

THE BEST LOCAL BAKERIES

Interviews with a variety of bakers and cake decorators in Austin bakeries

Allergies in Austin An exploration of what those with food allergies eat in Austin

BEST FOOD TRUCKS An in depth look at the Veracruz Food truck.

12-17

6-11

Table of Contents The Truth About Gluten Gluten free diets and options on the rise in Austin

The Running Of The Bulls An in-depth look into a farm in East Austin

The Taste Bud December 2016

18-23

One Allergy, No Limits Impact of peanut-free bakeries in Austin

30-35

24-29

Veracruz All Natural The BEST food trucks in Austin Veracruz All Natural takes the crown as the best food truck in Austin, Texas. By: David Willson

The Life Of A Pastry Chef Page 26 | The Taste Bud

Pastry chefs, cake decorators, and baking instructors in Austin

Letter From the Editor Dear Readers,

Welcome to the first ever issue of The Taste Bud magazine. We all worked very hard to get this far, and it certainly had its ups and downs, but we hope you enjoy it.

Our magazine is all about food in the city of Austin. Food is something we all have to eat, every day of our lives. It is necessary for our very survival. So of course, as human beings, we make the best of it and manage to create delicious foods to keep us satisfied. Over time, different cultures have learned to express themselves through their unique foods. Our magazine, The Taste Bud, looks at Austin’s culture by examining the most important part. The food!

Austin supplies a wide range of dining option, from fancy to food trucks. Our magazine includes articles highlighting a few of our favorite things about food in our city, and we had a lot of fun interviewing bakers, food trucks, and farmers, and taking pictures of their products. I can’t remember how many times I got hungry just by looking at our pictures!

All in all, this has been an amazing opportunity to work with a group of people who share my interests. I’ve learned so much about teamwork and cooperation through this magazine, as well as the importance of planning and deadlines.

Thank you, Ellen Kolbly Editor

Page 4 | The Taste Bud

Contributors David Willson ^ “Veracruz All Natural” Description: The best food truck in Austin, Texas.

Bio: David Willson has been an Austin native for his whole life. He is currently attending the Liberal Arts and Science Academy, and is on the Varsity Swim Team. David enjoys a simple life of football, friends, family, church, and the gym.

Mitchell Susswein ^ “The Running of The Bulls” Description: An in-depth look into a farm in East Austin Bio: Mitchell Susswein has lived in Austin, Texas his whole life. Mitchell currently is going to the Liberal Arts and Science Academy, and is a freshman. Mitchell enjoys books, movies, TV, and youtube.

Ellen Kolbly ^ “The Life of a Pastry Chef” Description: “Pastry chefs, cake decorators and baking instructors in Austin” Bio: Ellen is a freshman at the Liberal Arts and Science Academy in Austin, Texas, where she is involved in the quiz bowl club.

She loves reading, painting, and playing board games with her family. Her favorite board game is Clue and her favorite food is chocolate ice cream.

Katie Havranek ^ “The Truth about Gluten” Description: How gluten free diets and options are on the rise in Austin Bio: Katie Havranek has lived in Austin for the past 13 years. As a freshman at the Liberal Arts and Science Academy she is involved in the school’s theatre program and has begun rehearsals for the upcoming musical. Katie is very passionate about quality food.

Tate Shiono ^ “One Allergy, No Limits” Description: Impact of peanut-free bakeries in Austin for Delaney Shiono Bio: Tate Shiono is a proud Brunswick, Ohio native that moved to Austin in 2004. He attends the Liberal Arts and Science Academy as a freshman and enjoys being a part of the LBJ Jaguar Marching Band. He loves to play tennis and sleep a lot.

Page 5 | The Taste Bud

The Truth About Gluten

The Gluten Free diet has been spreading through Austin to offer more options for people afflicted with Gluten Intolerance or Celiac disease Written by Katie Havranek

A mural outside of the Misty Morning Bakery Photo by Katie Havranek

Page 6 | The Taste Bud

A

t least 3 million Americans are affected by celiac disease and 97% of them are undiagnosed. The Wildwood Bakehouse and Misty Morning Bakery have decided to do something about that.

Through creating these businesses, Joan Griffith, Sue Willman and Gregg Willman are offering a safe place for those who suffer with gluten intolerance, and are providing Austinites with tasty food alternatives.

“55% of the American diet at this point is from the wheat plant, and it’s so denatured that it cements in your body,” said Joan Griffith, owner of Wildwood Bakehouse. “There’s no medicine for this; you just simply can’t eat American commercial foods.”

Wheat causes the human body to attack itself, which results in malnutrition and malabsorption. Joint pains, headaches, stomach aches, and diarrhea are all caused by wheat grains perforating the small intestine.

More people have begun to realize the effects gluten has on their body, and as a result, restaurants in Austin offer gluten free options. Substituting their usual ingredients for chickpea flour, xanthan gum and rice flour. Even people who do not have celiac disease or gluten intolerance have made the switch; 20% of Americans have tried to avoid including gluten in their diet.

“You’ll find it’s really the same things that you ate before you just never thought of them as gluten free,” said Gregg Willman, co-owner of Misty Morning Bakery with Sue Willman, “There are many examples of things like that, I think that people automatically when they think ‘oh my God I have to be gluten free’ they think they’re gonna have to give up some of that stuff but it’s not true.”

Pizza, cake, pie, pasta, etc. all have gluten in them. While they are all tasty food that are eaten on a

regular basis, for people with celiac switch in disease or gluten intolerance, these order to live foods have to be modified before healthier lives, they are consumed. Their food can not and have any traces of wheat, barley, rye, restaurants triticale and other glutinous grains, are following or their digestive track suffers the in close pursuit. consequences.

Kerbey Lane

“Try different brands of food offers gluten until you find one you like, then buy that free pancakes, all the time. Being gluten free might and most pizza sound horrible at first, but over time you restaurants, realize it’s not as bad as you thought,” including VIA Julia Veri, a 14 year old with celiac 313 and SouthSide disease, said.

Flying Pizza, make accommodations.

When the idea of being gluten Some restaurants like Wildwood intolerance first began to surface there Bakehouse and Misty Morning Bakery were lots of misconceptions. Doctors go so far as to be completely gluten were unsure how to diagnose it and free. even what it specifically was, let alone

Austin’s unique history has how to treat people. The autoimmune allowed for it to become a melting disorder was first believed to be a food pot for culture: music, art and food. In allergy. There were little to no gluten some instances these culture will blend free options and little to no information together. Music festivals that annually on the topic as a whole. take place will boost revenue of

“It’s really been in the last ten restaurants, events such as the pecan years that things have really kind of street festival combine art and music in pinpointed that gluten is whats causing one place. This mix of culture allows for this in its various forms,” Gregg said. trends and crazes to thrive.

“Five years ago, which was at

“You’ve got to have the right a time when restaurants were getting culture going on in the city for such a requests from people for gluten free niche product” said Sue. bread and it was always just, ‘Oh we can put that on a piece of lettuce for you’,” said Sue.

Flash forward a decade or so to present day, and the gluten free diet has become a trend. Even people without the disorder have made the The Wildwood Bakehouse offers 100% gluten free options, including their cinnamon rolls, which are parallel to the real thing Photo by Katie Havranek

Page 7 | The Taste Bud

Gluten can have many effects on the small intestine and eventually lead to malnutrition. While gluten destroys health, gluten free builds it back up and allows for the body to heal. It also takes away the symptoms caused by gluten Locations such as Strange Brew Austin intolerance and Coffee offer small gluten free treats to go celiac disease. The diet is very with your morning coffee appealing to people because it Photo by Katie Havranek affects them not only physically but also psychologically: Improving their mood and attitude.

Going gluten free may seem “It’s very inspirational to see people like giving up a lot, but gluten free get better and the more people that versions of classic foods are available. actually become probably better, the This doesn’t necessarily mean they more you want to do it because people all taste good. One of the biggest are suffering horribly all the time problems encountered when changing with something they should be able to diets is that non glutinous foods don’t delegate,” Griffith said. taste the same as they normally would.

Eating gluten despite having Croissants and flaky pastries aren’t the autoimmune disorder can disrupt going to be gluten free. While this may the normal functions of the body. discourage so people, finding a high quality brand or restaurant and sticking When gluten is consumed, the small with it may be the solution.

“There was slim selection and everything tasted bad that was out there and was expensive. Now the expensive part there’s not a lot you can do about cause you have to substitute lots of different types of flours for wheat flour. We knew that we could make something tasty where people wouldn’t go, ‘only give that to the people who have to be gluten free’,” Sue said

Page 8 | The Taste Bud

intestine is susceptible to damage.

Holes in the intestine caused by gluten consumption will lead to malnutrition and malabsorption. Besides the internal factors, headaches, stomach aches, joint pains, and nausea are only some of the “side effects”.

“A lot of people have a 40 or 50 foot small intestine that means that the bottom half of your small intestine is subject to the worst parts of cementation, constant influx of wheat that takes over your small intestine,” said Griffith. “That destroys your intestine. Your intestines are kind of like a sewer system, If its got holes in it the sewer is leaking into your body cavity.”

When people think “gluten”, the first thing they’d think of would probably be wheat, but what about the food wheat is in? The average American consumes around 10-40 grams of gluten each day.

“Do not buy anything in a box, don’t go in the middle of the store. Start in the produce, go around to buy cheese-make sure it’s more than two years old so it doesn’t have live cow enzymes in it-and eat fish and if you can organic chicken or meat and fruit,” Griffith said.

Ripe bananas for sale at Central Market Photo by Katie Havranek

Fresh and local fruit is on disp;ay and ready for purchase at Central Market Photo by Katie Havranek

Social media is currently the main source of global communication. Part of why the diet has become so popular is through social media; someone posts a review on a restaurant and so another person

are just the cold hard facts. For most people, the diet works so they go and tell someone who is having their exact problem and the cycle continues.

“This is not a fad, this is not a money making scam by some

add gluten free options to their menus, and the health of Americans should be benefitted by these diet changes. Being in the food business is risky, let alone the gluten free food business. With 10-25 years of experience under their

“This is not a fad, this is not a money making scam by some supplement production companies,” said Griffith. goes there, or someone posts a picture of good looking food and so another person goes there. In our case it is all of the above. Another factor that increased the popularity of the trend

supplement production companies,” said Griffith

Due to recent success the trend will most likely continue to thrive in the Austin area. Restaurants will continue to

belts, Griffith and the Willmans have succeeded in spreading the message. ¬

Page 9 | The Taste Bud

Gluten Free CinnamonStreusel Coffeecake

Learn how to make a delicious breakfast/ dessert, that tastes good and is gluten free using this simple recipe.

By: Katie Havranek

Cake

Streusel

2/3 1/2 1 3/8

2/3 Cup King Arthur GlutenFree All-Purpose Baking Mix

1 1/2

1 1/2 cups King Arthur GlutenFree All-Purpose Baking Mix

1/2 Cup Brown Sugar, packed

1 Teaspoon Vanilla Extract

1 Teaspoon Ground Cinnamon

2 Large Eggs

3/8 Cup Butter

1/2 1/4 1/2

1/2 Cup of Brown Sugar, packed 1/4 Cup Melted Butter 1/2 Cup Granulated Sugar 1/2 Cup of Milk or Buttermilk

Preheat oven to 350F. Lightly grease a 9�

square pan.

To make Streusel:

1. Mix the baking mix, brown sugar, and cinnamon together until evenly blended. Work in the butter until evenly crumbly. Set aside.

To make Cake: 1.

2.

3.

4.

5.

6.

Whisk the baking mix and sugar together.

Whisk the melted butter, eggs, milk and vanilla together.

Add the wet ingredients to the dry ingredients, stirring until blended.

Spread the batter into the prepared pan.

Sprinkle the streusel over the batter and lightly press some of it into the batter with your finger tips.

Bake the cake until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly, 22 to 26 minutes. Remove from the oven, and cool for 15 to 20 minutes before cutting into squares.

7. When completely cool, wrap well and store at room temperature for several days. Freeze for longer storage.

Recipe by King Arthur Flour

Page 10 | The Taste Bud

Gluten Free Flours 101 Amaranth Flour • 1:4 substitution for wheat

Almond Flour

• Used as a 1:1 substitution for wheat flour • Can be easily made in the food processor.

• Paleo Friendly • Adds protein

flour • Works best in savory food • Nutty or grassy flavor • Typically blended with other flours

Arrowroot Flour

Coconut Flour

• 1:3 substitution for wheat flour • High in fiber • Used with additional liquid • Light coconut flavor

• 1/2 teaspoon per cup of wheat flour • High in protein • Heart healthy and helps with digestion

Gluten Free Blends Blend #1

Blend #2

(used in 1:1 ration with wheat flour)

(used in 1:1 ratio)

1 1/2 1/2 1/4 1/4

3 1/3 2 1/2 2 1/2

cups brown rice flour cup potato starch cup white rice flour

cups millet flour cups sweet rice flour cups potato starch

cup tapioca flour

Page 11 | The Taste Bud

The Running of the Bulls

Josh Eilers walks with the cattle.

Ranger Cattle: A Ranch in East Austin Written By: Mitchell Susswein

Page 12 | The Taste Bud

T

he odor of freshly cut grass wafts over thirty people as they mill about the farmer’s market sidewalk. Each one is moving from one stand to another, buying groceries for the upcoming week. Some buy fresh fruits or vegetables, while others buy locally grown meats. One stand is lined with homemade jerky. Another has Children play in a nearby fountain as their parents make small talk.

This scene is replayed each wednesday at the Triangle.

Many farms set up stands at farmer’s markets all across the city. It is one of their largest source of income. One of these farms is Ranger Cattle, a ranch in East Austin. It is located about seven miles away from downtown.

Ranch kittens are being trained to hunt.

“We have to feed all these animals every day,” says Josh Eilers, the founder of Ranger Cattle, “And we’re gonna get up first thing in the morning, last thing at night to wrap it up.”

When Eilers was in college, the land that the ranch is currently on was bought by the state to build a highway. Eilers made an agreement so that he could ranch on the land as long as he maintained it.

On one side of the highway are two pastures where the cows graze; on the other side is a trailer with a few cows and donkeys.

“Normally it works where you’ll have people that just kinda raise calves and every year their mama cows you know calf and they raise up them and they sell ‘em off,” Eilers says. “We’ll hold onto our [cows], and then we also do what’s

called background them, and that just means we give them a little more time to grow bigger and then we also feed em, which is called finishing … We call that vertical farming.”

Raising cattle can be incredibly challenging. Eilers needs to take care of the cattle day after day.

“The hardest day ever or the hardest day of all is if there’s a hurt or sick animal,” says Kellen Cantrell, the head of marketing for Ranger Cattle. “They can’t talk to you so it’s always a guessing game as to what to do or what’s wrong.

We keep a really close eye on all of the animals from the calves to the cows to the bulls. And so, if there’s ever any kind of health issue with any of the animals, everything else gets put on hold. All of our attention

Page 13 | The Taste Bud

A newborn calf stands near its mother.

needs to be put on that animal, and it’s kind of frustrating when you don’t know what to do, or you don’t know what they’re feeling, or you don’t know what’s wrong.”

Not all of the challenges are due to sickness.

There are some things that can’t be avoided.

“The type of cow that we breed is called Wagyu cattle,” Eilers says. “One of the genes in their genome is that they produce hornes. So hornes are dangerous; they’re dangerous for working with because they’ll use those horns against you, or it’s dangerous for the other animals because when they’re eating they always want to eat as much as possible so they’ll use the horns against each other and they’ll injure themselves.

We don’t want that, so what we’ll do, we’ll

Page 14 | The Taste Bud

dehorn them. And the way you do that is you nerve block them just like when you go to the dentist, how they’ll drill into your teeth and that’s gonna hurt really bad but you don’t feel it cause they nerve block you and we do the same thing with those cows. And then we’ll go in and we’ll surgically dehorn those.

And do it all right here on the ranch. You do it when they’re small and those horns never

come back and they’re never a problem. The cow never feels a thing”

Even though cattle can be problematic they aren’t the only difficulty that Eilers and Cantrell have to deal with.

“I think most of [Eilers’s] time is doing odd jobs,” says Cantrell. “I guess like the fences, that’s the biggest challenge, fences have to be maintained”

“My favorite statistic is how many people in Austin we feed every day here off of our ranch, and we’re up to 250.”

Josh Eilers feeds a nutritional supplement to the cattle.

In fact, fences are one of the most challenging parts of the farm.

“The two of us set out to build two miles of fence line, just the two of us,” says Cantrell, “When you look down you want to be able to see all the way down. It’s really hard to get a fence straight , and so you work all day and you think that it’s straight and you’ve done everything that you can do, but it’s not always straight in any way.”

Despite all of the challenges involved, ranching can be immensely rewarding.

“So we’re always watching numbers whether it’s our expenses or it’s our money coming in or coming out like where we’re spending our money we’re always crunching data on cattle: how much they weigh, how much they’re gaining per day; all these numbers, like overwhelming how many numbers there are,” says Eilers, “My favorite statistic is how many people in Austin we feed every day here off of our ranch, and we’re up to 250.”

Despite the extensive test

All photographs by Mitchell Susswein

that come with farming it can still be fun. Ranchers still have a good time while they care for the cattle.

“Probably the most exciting thing to me, and the part the my job focuses on, my role in ranger cattle, is making decisions about the products, whether we’re gonna go with a three pound roast or a two pound roast, or what we’re gonna do with the briskets,” Cantrell says.

Ranger Cattle only came about through an unlikely turn of events. Without Eilers and Cantrell, there would just be unused land outside of town. Instead, 250 more people are fed with local beef every day. ¬

Page 15 | The Taste Bud

The Farmer’s Market at the Triangle By: Mitchell Susswein

RANGER CATTLE

Raise wagyu cattle Completely hormone free Graze over 3000 acres

Don’t know if you want to go to a farmer’s market? Here’s a brief rundown of what you’ll find!

EL CRUZ RANCH

Mobile food truck Farm to table service around Austin

ATX HOMEMADE JERKEY

Beef Jerkey Artists Test each flavor Began by making jerkey for trips to the wilderness Page 16 | The Taste Bud

JBG ORGANIC FARM

Johnson’s backyard Garden HAPPY VEGAN Started in an East Austin BackBAKER yard Thousand memFamily comber community pany in Austin Garden Create tasty TIME AND vegan goodLOCATION ies Every Wednesday 3pm to 7pm 4600 Guadalupe St, Austin, TX 78751

Page 17 | The Taste Bud

One Allergy, No Limits

Founder Leah Lopez and Better Bites Bakery make foods for anyone with food allergies. Photo Credit by Sydney Porter

By Tate Shiono

Page 19 | The Taste Bud

I

Even with a peanut allergy, Delaney Shiono knows she is not limited. Photo Credit by Tate Shiono

t’s been seventeen long years for Delaney Shiono. Seventeen years of staring at a M&M bag. Seventeen years of being told not to get food at P.Terry’s.

Seventeen years of watching her family eat a chocolate cake without her. Imagine being told all of this and that, what to eat and stay away from. This is the life of a peanut allergy victim.

and any kinds of nuts. Growing up, Shiono realized the peanut allergy is not something to forget about.

Shiono was diagnosed with a peanut allergy at the age of two.

Shiono explains the time she found out from her parents about her allergy.

An Epi-Pen is a device for anaphylaxis shock that was first designed for use in the military. Its simple design has allowed the EpiPen to be used in the auto-injector market.

Shiono has not used an EpiPen yet, but kept it by her side in case.

“I first found out when I was about two or three when my dad gave me a peanut-butter sandwich when I started vomiting and getting hives,” Shiono said. “It wasn’t pretty.”

For the past seventeen years, Shiono has been unable to eat foods containing peanuts, tree nuts,

Page 18| The Taste Bud

“When I was younger, people kept telling me I couldn’t have this, or I couldn’t have that,” Shiono said.

“In elementary school parties and events, I was sometimes the only one in my classes that couldn’t have what everyone else had.”

“So far I have not used it yet, and hopefully I never have to because I only have mild symptoms,” Shiono said. “Access to an Epi-Pen should be a guarantee to everyone, no matter what. People have almost

died from consuming foods containing peanuts without an Epi-Pen at hand. Having one everywhere you go will save your life.”

“It’s a hard thing to cope with because opportunities to have more foods is limited,” Shiono said.

“There are so many foods that have peanuts, and not being able to have any peanut foods can make you think very negatively.”

On her summer vacation to New York, Shiono found a bakery called Eleni’s in Chelsea Market. Eleni’s is a bakery that is peanut-free and sells peanut-free treats. Shiono got a chance to try some things herself.

“When I came in, I just stood at the entrance,” Shiono said. “It was basically a paradise for me and everything I wanted.”

Another bakery here in Austin is Better Bites Bakery. Better Bites

has been in Austin for five years since founder Leah Lopez officially opened their business on September 12, 2011.

Better Bites became popular by selling items at local grocery stores like People’s Pharmacy, Royal Blue Grocery, Wheatsville, and Whole Foods.

“Lopez’s inspiration was her son Gabriel, who had allergies when he was born,” Better Bites social and eCommerce manager Sydney Porter said.

“She decided to start Better Bites for anyone with allergies who wanted to have freedom to eat foods they could have.”

Delaney Shiono (above) has turned away from food containing peanuts since she was born. Photo Credit by Tate Shiono

Better Bites has peanut-free products because their facility is free of the top 8 allergens (dairy, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soy). They are the only bakery that has all of these certifications.

“More often than not it is mostly children that have severe food allergies, so we target parents and teachers because our products are classroom friendly,” Porter said. “Our mission is to bake exceptional, tasty, and delightful treats with special dietary needs and high food standards in mind.”

Porter and Better Bites are still trying to find more ways to improve and grow their business in the future.

“Having more locations here in Austin would also be great and still spread out the word to new local residents,” Porter said. “Moving to a new location was dif-

“Our mission is to bake exceptional, tasty, and delightful treats with special dietary needs and high food standards in mind.”

Page 20 | The Taste Bud

ficult since we had to compete with other businesses around us. Having multiple locations is a good way to expand and let people in Austin know we are here.”

Better Bites products like the chocolate Mostess cupcake have been one of Better Bites Bakery’s best selling items. The cupcake is filled with coconut cream, and dipped in chocolate. As Austin becomes a city known for food and music, Better Bites has become much popular and more consumers have come to try new treats.

“Many of our consumers found us first when we moved into Whole Foods, and then our central location as we started advertising on social media and our website,” Porter said. “Our products flew off the shelves, so our bakery buyers and customer service had to keep up with the growth of our business and goods.”

Another peanut-free bakery is Mr. Natural Austin. Mr. Natural is a vegetarian and gluten-free bakery that opened in 1988. Jesus Mendoza Jr. has been part of the family tradition as the manager and chef at Mr. Natural since 2005.

“Mr. Natural has been a business that started from my family roots, and we will keep it for as long as we can,” Mendoza said. “Most of our foods are vegan, gluten-free, and peanut-free anyway, so any food is good for people with peanut allergies. We have everything for anyone.”

Mendoza specializes in dietary bak-

Jesus Mendoza Jr. has been part of the family business tradition at Mr. Natural Austin since 2005. Photo Credit by Tate Shiono

ing and cooking for all people with food allergies. Mendoza has also appeared on local TV and radio stations for baking and cooking shows on Telemundo.

“As a chef, I specialize in dietary baking for gluten free, soy free, nut free, sugar free, dairy free customers,” Mendoza says.

“Creating recipes for everyone welcomes the opportunity to help others with their baked needs.”

For Delaney Shiono, having a good awareness of the foods she consumes has been beneficial for her safety. Even with a peanut allergy, Shiono hopes being limited can be a lesson for others dealing with similar challenges.

“Not being able to have any peanut foods can make you think very negatively, so I just have to think positive thoughts and think about all the other foods I haven’t tried yet,” Shiono said. “I’m just glad my family understands that I am different, and since the beginning they have had to be just as careful as me.”

Sydney Porter does not have any food allergies, but she is aware of the kinds of allergies that people have around her.

Even though Delaney Shiono is unable to eat peanut-free candies like M&M’s, Snickers, and Twix, there are other foods that she has never tried yet. Photo Credit by Tate Shiono

“I can’t imagine trying to live with a severe food allergy especially with most store bought food having hidden ingredients, the price of Epi-Pens increasing, and the lack of knowledge the general public has about food allergies and sensitivities,” Porter said.

Even with a peanut allergy, Shiono believes there are some positive things to take out of her experiences with her allergy.

“There are so many foods I have not tried yet that I have been missing out on,” Shiono said. “Better Bites and Mr. Natural are becoming more popular in Austin and more people can learn about food allergies by going there. I just hope everyone can have a good awareness of food allergies in Austin.”¬

Page 21| The Taste Bud

T HE E C O N O MI C B R E AKDOW N O F M Y L A N ’S E P I P E N SUP P LY C HA IN Mylan is responsible for costs related to manufacturing, disease awareness initiatives, product donations, and distribution.

Mylan is responsible for costs related to manufacturing, distributory, patient assistance, disease awareness intiatives, and product donations.

$274 price per Epi-Pen 2 Pak =$1.1 billion in sales

Page 22 | The Taste Bud

$334 per Epi-Pen 2 Pak = $1.3 billion

How Mylan and Epi-Pen prices are increasing from manufacturer to patients

$ $608 per Epi-Pen 2 Pak =$2.4 billion

Page 23 | The Taste Bud

10

9

8

7

Paperboy*: A comfort food breakfast and lunch truck, serving breakfast sandwhiches with all organic ingredients.

Location: E 11th Street.

Chi’lantro*: An Asian

Arlo’s*: A vegan food truck open for lunch and dinner. The very fast service is complimented by good vegan burgers. Locations: Red River, Fruth Street.

Three Little Pigs*: A dinner truck serving up everything pork. You can’t go wrong with some Pork Belly Sliders.

Location: Burnet.

Fusion truck putting a new spin on Kimchi and Tex-Mex. Locations: Burnet, South Lamar, and Congress.

Top 10 Food Trucks In Austin, Texas

By: David WIllson Photos By: David Willson

6

Via 313*: A classical detroit style pizza truck serving deep dish creations and make-yourown pizzas since 2011. Gluten Free options available. Locations: East 6th Street, Rainey Street.

Page 24 | The Taste Bud

5

4

Luke’s Inside Out: A dinner

Hey!... You Gonna Eat or What?:

truck serving made-fromscratch, organic sandwhiches at low prices. Personal favorite is “The Shrimp,” a po-boy style sandwhich. Location: S Lamar

An ironic food truck claiming to be Austin’s Rudest Business. This lunch/dinner truck will put pretty much anything in a sandwhich and fry it. Location: Barton Springs Rd

3

2

Kebabalicious*: This lunch and dinner truck has been

serving delicous and authentic Turkish and Swedish kebobs, a.k.a. warm flatberad wraps with delicous goodies on the inside. Kebabalicious makes all of their meats, flat breads, and sauces in house and from organic ingredients. Locations: Barton Spr. Rd., Congress. Storefront: 7th and Navasota.

Patrizi’s*: An incredibly authentic Italian food truck open

for dinner only, Patrizi’s was started in 1948, in Beaumont, Texas. Every morning, Patrizi’s staff make home made noodles, throw together home made sauces, and cook all organic meat in preperation for dinner. They have been using family recipes for the last 68 years. Location: Manor Rd.

1 On The Next Page... *Food Allergen Friendly.

Page 25 | The Taste Bud

Veracruz All Natural takes the crown as the best food truck in Austin, Texas. By: David Willson

Page 26 | The Taste Bud

T

here are over 1,000 different food trucks in the Austin area. There are over 1,000 incredible stories of success and also great defeat that have come out of these food trucks.

Not only do these mobile kitchens serve food, but depending on determination and grit, they can also make a dream come true.

Veracruz All Natural claims the number one spot on Austin’s Best Food Truck list. More than 990 trucks did not make this list, only the 10 best did, and Veracruz Tacos managed to best all of them. Reyna and Maritza Vasquez, along with Ryan Meyers own Veracruz All Natural. The family has used their heritage and history as an inspiration for the award winning food they serve.

Reyna and Ryan, along with Reyna’s sister and business partner, Maritza, own Veracruz All Natural.

The Vazquez’ have gone from nothing to something, from tiny to large, from one single food truck to four food trucks and a restaurant.

Through what seemed like just pure stubbornness and drive to be successful, they have done very well in what many people say is the hardest industry in Austin, Texas.Reyna and Maritza have been in business for 10 years, starting Veracruz in 2006.

“It didn’t happen right away, it has been 10 years since I opened the very first tiny trailer,” Reyna Vasquez said.

Through more sacrifice than most people might think, Reyna was able to grow a business out of a tiny trailer.

Reyna and her story are a living model that hard work and devotion really, really will pay off.

“Sometimes we had to decide if we pay for stuff for the truck or stuff for us. Either there was a light in the truck or a light at home, we always payed for the kitchen first. I always had the business first, before my personal needs,” Reyna said.

The FIsh Taco, from Veracruz.

Photocred: David Willson

Reyna and Maritza took care of and grew their business, putting in hard work and long hours every week. The only problem was that with this ethic, people are bound to have a few good days, but a lot of bad days. On those bad days, the sisters found inspiration and motivation in each other.

“But when I had those days, Maritza would come over and be like, ‘You can do this’ and when she got like ready to quit, then I would be the one who would cheer her up. It was team work that got us through rough the days,” Reyna said.

With teamwork and devotion, and a loving husband too, Veracruz All Natural has become one of the most successful Austin food trucks ever. Veracruz has been featured in many Food Network shows, has had celebrity guests, and has had one of their menu items, the Migas Taco, rated as one of the 5 best tacos in the nation. Despite Reyna being so awarded, she manages to remain modest and humble.

“You have to keep your head straight because if you let it [awards] get to you, you stop to progress and stop to create,” Reyna said.

Stopping to create hasn’t even entered her mind. Reyna has always been one to follow her passion, and encourages everyone to do the same. Vasquez wants to be in inspiration for anyone who is willing to put in the sacrifice and put in the work to create their own business.

“My main goal is to really inspire others, specifically in the culinary industry and help them to really be successful. It can be very tough,” Reyna said.

It is easy to tell that Reyna loves what she does. She has been cooking since she was nine years old in her mother’s tiny restaurant in Veracruz, Mexico. She has since then followed her passions.

“It was teamwork that got us through the rough days.”-Reyna V.

Page 27 | The Taste Bud

“I believe that if someone loves something, than they should do it. Doing what you love is the most important thing and the challenge is finding a way to make a living doing what you love. And the thing is that if it’s something that you love and something that betters the world and it’s something that you’re good at, then it’s the recipe for a very happy life,” Reyna said.

The positive attitude has kept the two sisters going, evident that they love their jobs, and encourage many people to find their own passions.

One other main thing Reyna points out is; running a food truck is not just about how willing people are to cook, it’s also about how much people are willing to sacrifice. The restaurant industry is one of, if not the hardest industries to be successful in.

“Like with Reyna and Maritza, they were switching sleeping The La on the floor in the truck and stuff like Reyna, that. It’s just so hard,” Ryan, husband from Veracruz.

Photocred: David to Reyna, said.

Willson

“Either there was a light in the truck or a light on at home.” -Reyna V.

Page 28 | The Taste Bud

Reyna added to what Ryan said, speaking on how people have to remain confident in themselves and their business, no matter how hard it gets. Reyna worked for three years without pay, but remained confident and diligent in her work and ethic.

“I always had confidence in myself, there were sometimes when it got rough, and yeah, it was hard, but Maritzashe’s my sister and my business partner- we were working without pay for like three years. It was tough but I never stopped believing that it was going to work.” Reyna said.

Along with sacrifice, a good business plan is also necessary.

Being able to stay out of debt

and always making sure that the business is headed in the right direction are the two biggest keys in running a successful business.

“People that owe and have a lot to pay off have much more trouble. That’s why it took a lot of time to get to where we are now, because I never liked to go into debt,” Reyna said.

The Vasquez’ claims that staying out of debt is part of what made them so successful, they never had the stress and worry of being subpar and below the balance, of being in debt. Reyna praises her sister and business partner very religiously, making it a big point that teamwork with her sister is subject for a large part of her success.

“I would not at all be in the same place I am now.” Reyna said. “I think that she is wonderful. Maritza is the best partner I, or anyone could ever have.”

“I always had confidence in myself... we were working without pay for like three years.”

-Reyna V.

So, as people have browsed through this list of fine establishments, I am honored to say that Veracruz All Natural is the number one Food Truck in Austin. Recommending a Migas Taco or a La Reyna is easy, as the two powerhouse tacos stack up as No. 1 and No. 3, respectively, as the best breakfast tacos in Austin. People of all ages should sit down with Reyna, Ryan, or Maritza, and hear their story. Their story may lift people’s spirits for the day, but it will inspire people for the rest of their life. From the family atmosphere that is thrust upon customers the second they walk to the truck, to the real family behind the truck and their incredible story, Veracruz All Natural taco truck is a first rate ticket to happiness.

The original Veracruz Logo. This logo has been seen as a sign for great tacos since 2010 Photocred: David WIllson

Page 29 | The Taste Bud

The Life of a Pastry Chef A finished cake sits in the display case at the HEB bakery

A variety of themed cupcakes herald the arival of fall in Austin

Page 30 | The Taste Bud

Pastry chefs, cake decorators and baking instructors in Austin Photos and Article by Ellen Kolbly

T

he smell of freshly baked cookies fills the air in the small bakery, tempting many a customer into buying. The whole place is warm and inviting, small but cozy, complete with comfortable seating and a chess board for customers to use. It is a little piece of France hidden away in the evergrowing city of Austin.

The adorable french bakery, La Patisserie, is known for their delectable macarons and french pastries, carefully crafted by skilled bakers. Those bakers include people like Julia Doubleday, Heidi Swiderski, and Lezlie Gibbs. They are people who love their jobs, and who are capable of learning from experience to gain responsibility and skill.

“I continuously timed myself and tried to

beat my own times to get faster, and I still do to this day” Lezlie Gibbs, Head Pastry Chef and Kitchen Manager at La Patisserie, said.

She got her first ever baking job at La Patisserie, and has already proved herself to be a valuable employee.

Starting as a part time baker and delivery driver, she worked her way up to her current title. She said she likes working for a small bakery because people work very close together and help each other out, which makes for a good learning environment.

“Everyone pushes each other to be strong, pull their own weight, and also be there to help each other finish any given task” says Gibbs.

She likes smaller bakeries because it is a chance to work with other talented

the flow’, we are a small company so everyone pitches in to help areas that may be in need that day” pastry chef and baking instructor, Heidi Swiderski, says.

Swiderski works at Make it Sweet, a small Austin bakery that offers classes over a variety of baking subjects.

Swiderski is responsible for some of the classes, including Pie Baking class and Gelatin Butterfly Tiered Cake class.

“When working for a small bakery you get to wear many hats” says Gibbs.

Small bakeries often provide better opportunities for bakers wanting to learn new skill sets or expand their abilities, but there are plenty of chances to improve at larger bakeries, too..

“Doing large scale production for hotel banquets definitely helps ingrain a production speed and method that helps no matter how big of a bakery you end up in” says Quack’s Bakery cake decorator Julia Doubleday.

Doubleday has worked for both large and small companies, but she prefers small because there are more chances for creating custom cakes, something larger places don’t do often.

“I love taking recipes and manipulating them into a new flavor, or just trying to better the way that it is made, so that it comes out nice and consistent every time” says Doubleday “It is so satisfying to see a nice cake coming out of the oven!”

Hard work is rewarded after a long day, when bakers like Doubleday can look back on a finished product and be completely satisfied with the results.

“I absolutely love the actual teaching aspect of my job. It allows me to interact with people and share what I love doing” says Swiderski “It is very rewarding when students come back and show me a project they have completed or tell be how excited they were to present one of the pastry items at a special occasion.”

For some bakers like Swiderski, nothing is better than sharing their skills and techniques with students to make even more talented pastry chefs.

“My absolute favorite thing about baking though, hands down, is what I call happy accidents. Mistakes will happen in the

“Everyone pushes each other to be strong, pull their own weight, and also be there to help each other finish any given task”

Cupcakes are custom made for every occasion

people in a comfortable close knit environment. Smaller work environments can help people bond, as well as encouraging learning and improvement, as opposed to larger places, which often assign more specific jobs to each person, leaving less room for working outside of the assigned area.

“There is also a huge element of ‘go with

Page 31 | The Taste Bud

kitchen, but when they create something new and delicious that wasn’t the original goal, it’s very exciting” says Gibbs The complicated process of baking can allow for some wiggle room, and sometimes even messing up can be for the better. Of course, that is not always the case.

“I love making meringues and with Italian cream, you have to make just the right meringue and fold it in so that it does not lose its body/structure” says Doubleday

“When done just right, it comes out with such a nice texture- and when its bad, its bad!”

Mistakes are not always fixable or good, sometimes they are the difference between perfection and a bad Italian Cream. Even the smallest misstep could completely change the results.

“I like that you can give two people the same cookie recipe and more than likely, they will produce two different cookies” Gibbs says.

These macarons easily grab the attention of eager customers.

A cake decorator works to perfect a cake for the desply case at HEB

Page 32 | The Taste Bud

Baking is easy for some people and hard for others, and everyone uses different techniques, so it is not often that two pastries are exactly the same. Even factors like humidity and temperature can affect the outcome of the pastry.

“I enjoy the science behind baking. Once you understand the “why” of what you are doing the possibilities are endless. If you happen to mess it up, no worries! It’s just cake! Messing things up is how new things are invented“ said Swiderski.

Baking is a science, much like chemistry, and understanding how it works gives the ability to try new things and invent new pastries.

“I like baking because even though it’s specific, at times scientific, it is much more layered than I gave it credit for before I began this career” says Gibbs.

Baking is a complicated and difficult job, requiring knowledge of the intricacies of food. Even for people who enjoy baking, it can still be exhausting.

“I have really busy days every once in awhile when we just have too many special orders. It is not only physically exhausting standing all day, but also mentally” says Doubleday.

Pastry chefs work long hours and they dedicate a lot of their time to their jobs.

“Not only do you constantly have to be creating beautiful things, and also be thinking about getting all of your production done. Your mind can never be off!” says Doubleday. ¬

Yvonne is the bakery manager at the HEB on Brodie in South Austin

At HEB, bakers arrive very early to make the daily donuts

Page 33 | The Taste Bud

Cupcake Baking Tips Bake like a pro with these tips and tricks. Baking is a science, and to be sucessful you need to know the finer points, like which ingerdients to use and when to start frosting.

Whether or not you have experiance, there is always more to learn!

By Ellen Kolbly

Frosting Frosting is one of the most impostent part of any cupcake. On top of tasting good and looking great, frosting helps the cupcake retain moisture and stay moist. But remember to cool completely before frosting because frosting will melt off.

Cupcake Liners Some cupcakes will do perfectly fine with any liner, but be careful. Some cupcakes need a heavier gerase proof liner to avoid the liner peeling away and falling off.

Mixing the Batter Do not overmix! Overmixing your batter crushes vital airbubbles and results in cracked, dense cupcakes.

On the flip side, don’t undermix either. The key to a perfectly textured cupcake is mixing for just the right amount of time.

Page 34 | The Taste Bud

Cooling/Storage To cool, remove from tray and place on wire rack.

Store your cupcakes in airtight containers, so they retain their moisture and don’t dry out. If you plan on keeping the cupcakes fresh for a long time, freeze them then reheat whenever you want one!

Appereance When decorating your cupcake, try to go above and beyond with creative designs and garnishes. Books like “Hello, Cupcake!“ by Karen Tack offer ideas and tricks to dress cupcakes with anything from frosting puppies to fake foliage.

Temperature When baking, place the cupcake pan in the middle of the oven, for better airflow and to insure good heat distribution. To test if a cupcake is done, poke a toothpick through the middle; if it comes out clean the cupcake is finished baking.

Ingredients Do your best to get the best ingredients avalible. It may not seem like it makes a difference, but it does!

Also remember to bring your ingredients to room temperature before mixing, so that they combine smoothly and don’t leave behind unmixed clumps.

Page 35 | The Taste Bud

“

“

Food is our common ground, a universal experience -James Beard