Food & Health

Summer 2021

Table of Contents 5

Let t er f r om Edit or s

Meet t he edit or s

7

A Tast e of Texas Chocolat e br ow nie r ecipe

13

6

11

Ment al Healt h & Tr avel in Aust in

17

The good, t he bad, and t he t ips

19

Cult ur al Cuisine in Aust in

23

Covid-19 Impact on r est aur ant s

Best Foods t o t r y in Aust in

29

25

Wor ld-Wide Desser t s Cr edit s Cover photo by Kristina Schneider Title design by Finn Grimley and Alyssa Darling Inside cover design by Kamily Delgado and Alyssa Darling Table of Contents by Kamily Delgado Letter of Editor photos by Edwin Bardomiano, design by Finn Grimley Back Cover by Alyssa Darling

Letter From the Editor s Dear Reader, Our magazine was started with the goal to help people learn more about Austin?s unique food culture and its relation to our health. In our magazine you will find a selection of various food related topics such as but not limited to: cultural foods around Austin, cooking using locally sourced foods, some of the best food to try in Austin, and a little bit of travel and mental health thrown in. We put a lot of work into our magazine and our feature stories and we are really proud of the finished product!

One of the aspects that we are particularly proud of is our graphics, they were a bit of a challenge to create but we think they turned out really good. One of the biggest challenges during the creation of our magazine was tracking down interviewees. It?s lucky that we were persistent though, because we were able to get some great stories. We are grateful for the opportunities that this project gave us to learn more about our town?s food and grow as students.

Our hope is that this magazine is able to help our readers learn more about the rich culture of Austin and that it can contribute to an interest in the delicious cuisine of Texas.

5

My name is Finn Grimley and this will be my first year at LASA. I?ve lived in Austin my entire life with my younger sister and two overly energetic dogs. In my free time I like to play games and watch movies. I really enjoy baking (especially pastries) and I love eating anything that is sweet. I think this project was an enjoyable way to start off high school and a nice reintroduction to in-person classes.

Fi n n Heyo, my name?s Alyssa Darling and I?ll be attending my first year of high school here at LASA as a freshman. I?m not the greatest student; the road to this magazine?s completion was a roller coaster. Being the oldest sibling is supposed to make you responsible, but apparently it doesn?t apply to me. I?m really grateful to all of my teammates for making attempts to keep me in check. I hope you?ll enjoy the things we?ve put in here,

A ly ssa

especially the train and other graphics I made.

Hey, I?m Kristina Schneider, I am an incoming ninth grader at LASA. I am a first generation Texan within my family. In my spare time I enjoy listening to music, watching series, and spending time with my five pets. In my household, we have multiple cultural traditions so finding restaurants to interview with the same type of food was an enjoyable time. Working on this magazine was both a fun and nerve-racking experience, but mostly fun so enjoy!

K r i st i n a Hi, I?m Kamily Delgado and I am an incoming freshman at LASA. Born and raised here in Austin, I enjoy baking, listening to music, and hanging out with friends. My biggest goal for this magazine is to allow readers to be curious and intrigued with all our topics. I come from a big cooking background, whether it?s cooking food at home with family or trying new recipes. I enjoyed making this magazine, and I hope you enjoy it too!

K am i ly

6

By Fin n Gr im ley

Texas can provide a plethora of natural ingredients to be used by both restaurants and for a family?s dinner. Anyone can take advantage of Texas?native plants and animals, and there are many reasons that people try to use locally sourced ingredients, ranging from economical benefits to health advantages.

Ada Broussard, marketing manager for Johnson?s Backyard Garden (JBG), a farm based in Garfield, Texas, said JBG got its start in 2004 when Brenton Johnson used his East Austin backyard to grow vegetables and began selling what he produced at Austin farmers markets. A large contributor to JBG?s rapid growth is its community-supported agriculture program (CSA), and JBG?s delivers seasonal, locally-grown produce to members?houses once a week. ?There are so many reasons to support local farms,?

Broussard said. ?It's better for the environment, the

7

food quality is usually better because you're getting your produce closer to its harvest date, you're supporting the local economy, you're helping to support farm work and keep land in food production, and you're helping to bolster a more centralized and secure food system.?` One of the most common reasons that people decide to eat locally is because of the environmental benefits.

Green tomatoes growing at Johnson's Backyard Garden farm. They'll be picked as soon as the temperature warms and they turn red. Photo by Scott David Gordon, farm photographer at JBG.

?Purchasing locally grown foods means your food is traveling from a local farm so it doesn't have to travel as far and has less food miles,? Broussard said.

Food miles refers to the distance the food has to be transported from producer to consumer. They are used as a unit to measure the amount of fuel used to transport the item and its environmental impact.

"I think that locally grown foods, which you're often eating just days after their harvest, are fresher tasting. I can say that JBG carrots, for example, often taste way more 'carroty' than others you would find in a grocery store."

-Ada Broussard

Having lower food miles on your produce means that your produce is contributing to a lower carbon footprint and a healthier environment.

There is a noticeable difference in the taste of foods grown in your community versus 8 factory farmed

JBG employee harvesting the tomatoes growing at Johnson's Backyard Garden farm. Smaller farms like this are often more hands on and more thorough than large scale farms. Photo by Scott David Gordon, farm photographer at JBG.

produce. As Ada said, ?Locally grown foods, which you're often eating just days after their harvest, are fresher tasting,? Broussard said. ?I can say that JBG carrots taste way more 'carroty' than others you would find in a grocery store.?

Foods that are grown nearby often provide more insight into the way your food is grown which may account for the notable difference in taste.

Emilio Bardomiano, owner and founder of Tacos Yo Soy in East Austin started his Mexican food 9 restaurant in 2017

because, according to him, He didn?t want anyone telling him what to do. ?It?s good to know if the food was made through a lot of chemicals, if the company that made it or grew it has a good reputation or not and it?s also good to check if the food is harmful or not?

Bardomiano said.

Broussard said the same was true for her, adding the local foods show a greater level of effort. ?Buying locally can help you see beyond the labels and make sure that a farm or producer isn't simply greenwashing their growing

methods,? Broussard said.

Greenwashing is a marketing ploy often used by large companies in order to appear more ecologically friendly. Buying locally grown foods can provide more insight into a producer 's practices. When you know about how your food was grown, you can feel safe about what you are putting into your body.

Like all things, locally-grown foods do have their flaws. ?Locally-grown food, for all its merits, has limits of supply and is inaccessible to many in our community,?

Broussard said.

Foods that are produced by smaller businesses often

cost more than those produced by larger companies. That means some people may not be able to afford or be willing to pay the increased price.

Smaller producers also produce smaller harvest sizes, meaning that they cannot always provide for all the people that want to buy their crops.

Some restaurants are unable to use locally sourced ingredients because of the price of buying from nearby farms. ?It really depends because some ingredients can be cheaper in the supermarket

rather than buying it on a farm.? Bardomiano said.

ingredients on a regular basis.

Prices can be inconsistent and sometimes it is financially difficult for a business to source ingredients solely from local producers.

There are many benefits to buying local. ?If your budget allows, I think that purchasing more locally-produced ingredients is important because it helps to strengthen the local food system, support local growers, and 'vote' for transparent, ethical, and regenerative farming practices,? Broussard said, ?Strengthen your community, environment, and health. Join a CSA, Visit a farmers' market.?

Some ingredients are also simply unavailable during some times of the year. ?It all depends on the ingredients. If they're fresh ingredients then maybe every 2 days but if they?re dry ingredients then every week.?

It can be hard for local producers to supply enough

Spring cabbage haul at Johnson's backyard garden farm.

They'll soon be sold at local grocers, markets, and through the CSA. Photo by Scott David Gordon, farm photographer at JBG.

10

By Finn Grimley

Doubl e Ch ocol ate Brow ni es In gr edien t s 1 cup melted, unsalted butter 2 tbs vegetable oil 1 and 1/4 cups white sugar 1 cup packed light brown sugar 4 large, room temperature eggs 1 tbs vanilla extract 3/4 tsp salt 1 cup flour 1 cup unsweetened cocoa powder 7 oz chocolate chips

11

1

Preheat oven to 175°C | 350°F. Grease an 8x12 inch baking pan with cooking oil. Line with parchment paper and set aside.

2

Combine 1 cup unsalted melted butter, 2 tbs oil, 1 and 1/ 4 cup white sugar, and 1 cup packed brown sugar. Whisk well until combined

3

4

5

6

Beat in 4 eggs and 1 tbs vanilla until lighter in color.

Sift in 1 cup flour, 1 cup unsweetened cocoa powder, and 3/4 tsp salt. Fold the dry ingredients into the wet ingredients until just combined. (Do not over-mix)

Fold in about 3/4 of the chocolate chips. (Doesn't have to be exact)

Pour batter into pan and top with the remaining chocolate chips. Bake for 25-30 minutes.

12

Mental Health& Travel in Austin ByAlyssaDarling

13

The capitol, located in downtown Austin. Photo by Sankenbruck.

From the hills of El Paso to

markets, like The Domain or

pretty and the capitol in the

the island getaway of South

SoCo (South Congress).

day and the night is

Padre, there is no shortage of experiences waiting in Texas.

Austin, the Bat City capitol, is no exception. Not only does the lively city provide many things to do, there are endless benefits for traveling to and from it, according to

?During the day we recommend visitors

Austin Ghost Tour is a ghost

experience our great

touring company where

outdoors, walking the hike

others can learn about the

and bike trail or water

history of the city in a fun

activities (paddle boards,

and unique way. Plumer also

kayak) on Lady Bird Lake,?

suggested taking a haunted

Chase said.

trip around Austin in the

Omar Lozano of Visit Austin and Simon Niblock, a psychotherapist.

Lozano agreed, adding patios

word out about Austin nationally and internationally, helps visitors learn about the multitude of things as to what a tourist or local can do. Julie Chase, chief marketing officer for

evening.

and cold beverages are great

?At night live music rules,

for a peaceful evening.

with hundreds of clubs and

Visit Austin, an organization centered around getting the

impressive,? Plumer said.

If the daytime activities aren?t what the subject of interest is, the Texas capital has

concert venues playing all styles and welcoming guests?

Lozano said.

numerous things to try and

Traveling might not be for

experience during the

everyone, but according to

evening and night, added

Simon Niblock, a practicing

Jeanine Plumer, owner of

psychotherapist with quite a

Austin Ghost Tour.

bit of travel experience, travel

Visit Austin, suggests

?It?s really fun to be at the

shopping at Austin?s walking

capitol at night, the lights are

is highly beneficial for mental health. ?It expands your knowledge that the world is incredibly rich, and different, and exciting, and that as one individual, even though that there is all this difference out there, you?re not alone,?

Niblock said.

Psychotherapy is a bit different from psychology.

According to Niblock, psychotherapists have a masters degree and can become social workers, while

Austin's Pennybacker bridge at night. Courtesy of David Cheruvelil.

14

psychologists can branch off

that experience and

into psychology-related

then you come back

research and have a

as a guest in the

doctorate, meaning 4 - 5 more

restaurant, you have

years of training than a

a much greater

psychotherapist. Niblock

appreciation of that

works with anxiety and stress

experience. So when

relieving things, such as travel.

I see people come up

Mental health, mood, and travel have a very strong correlation according to

to me and I know that they forget an order or they forget something, I go ?You

Niblock.

know, your ?s is a ?There?s actually been a lot of research in that area to say what travel does in terms of expanding our view of the

really hard job? and so, we have a lot

Austin's skyline. Photo courtesy of Collin Harris

more understanding

times, Mr. Niblock described

of people.??

how he?s been scammed,

Whether by boat, plane, train,

conned, lost and other sorts of

or car, Niblock believes that

things in cities. Austin, as any

every modality of travel has

other city, has its ups and

anew experience, new skills to

downs as well.

world, or what we call our ?personal world view?,? Niblock said. ?Let?s say, going to a restaurant, you just see one

Safety, with this ever-forward moving world, is something

"It expands your knowledge that the

not everyone may feel while

world is incredibly rich, and different, and exciting, and that as one individual, even though that there is all this difference out there, you?re not alone"

touring the capitol. Niblock described two kinds of safety and what people can do to have a better sense of it.

-Simon Niblock, psychotherapist ?There?s sort of an emotional safety and then there?s perspective,? Niblock

learn, and new people to

physical safety,? Niblock said.

explained. ?But if you ever

meet. But with any kind of

?So, physical safety might be

work in a restaurant, and you

travel comes new sorts of

something like traveling with a

have the opportunity of say,

things to be cautious of.

group of people, or another

waiting tables, or working in

Traveling in general can bring

person. Being aware of your

the kitchen, or greeting people

new worries that may deter

environment, always being

as they come into the

some from it. The activity can

aware of the people you?re

restaurant. If you had

and will have negatives at

traveling with. It?s okay to

15

question and be a little, not

hard, this is a shock??

Lozano and Plumer agreed.

Becoming comfortable with

?For sure, trouble happens

new things and experiences

late,? Plumer said. ?If you?re off

doesn?t have to be something

the streets by 10 o?clock you?re

Niblock said that while

just related to travel, of

in good shape, but yes, once it

traveling, some people don?t

course. Reassuring and talking

hits around 1 AM usually there

feel safe or comfortable

to yourself or with others can

is a lot of trouble in downtown

emotionally.

definitely be applied to

Austin.?

suspicious, but be aware. It?s always important to be aware.?

?From the emotional side, in terms of safety, is just knowing that when you find yourself in environments, at times it can be quite overwhelming,? Niblock said. ?But, to just give yourself space, to integrate, or kinda

everyday life, explained Niblock.

With the topic of safety still open: ?Austin is a very welcoming

slow, and just to be compassionate with yourself.

To say, ?this is not easy, this is

full of music and life, it?s no wonder that many others from across the globe come to see everything it has to offer.

city and hospitality is the third

?I love to travel and

largest industry in the city,?

experience other cities and

Chase said.

cultures, but I?m always happy

let that settle in, that experience, and just to go

Chase said that with a city so

?As with all cities we have experienced some

to return to Austin,? Chase said.

unfortunate incidents, but overall visitors feel safe,? she added.

Groups of people 'bat watching'. Courtesy of Peter Potrowl.

16

By Al yssa Dar l in g

The Bad

The Good Not bound to one place Easier mobility

The Tips Bring jumper cables

Bring fuel

Bring spare tires

Cost efficient

Long distances time consuming

Potential breakdowns

Messes accumulate

Traffic

Travel at your own pace

Easy theft

Can get boring

The Good

The Bad The Tips Pack

Faster travel times

less

Good

Bring motion sickness pills

Service

17

Bring neck pillow

Sleep time

Bring a blanket

Jet lag

Can be very expensive

Enclosed quarters Turbulence

Good Bad The Good The Tips Water skiing

Team building

Bring your own snorkel/mask

Motion sickness pills

Large spaces to move in*

A nd

Ti ps The Bad Missing persons reports

Limited time to see and explore areas

Seasickness

* Excluding kayaks, paddleboards, etc;

The Good

Very peaceful

The Tips Bring Snacks

Bring what you can carry

The Bad

Slow Motion Sickness

18

Cultur al Cuisine in Austin

By Kr istina Schneider

Dish available at El Meson Tequileria. Photo courtesy of El Meson

A

ustin is famous for its outstanding food and iconic restaurant scene. While the area is mainly known for its Pit barbeque there are many different cuisines from around the world that can be found in the city. Austin has Asian, European, African, and Mexican restaurants along with many other cultures.

Marisela Godinez, owner of El Meson Tequileria in Austin, founded a restaurant that has been a neighborhood favorite since its opening in 2010.

19

"How I did that - I have no idea how, I just did it.," - Mar isela Godinez Owner of EL

Meson Tequiler ia

While growing up in Mexico City Godinez would help in the family cooking and especially with her family?s Sunday Brunch, she was in charge of making the salsa, warming up the tortillas, and getting all of the sides prepared. When Godinez got older her

Exterior of El Meson Tequilreia. Photo by Kristina Schneider

love for cooking stayed with her and in 2001, she and her husband opened a small taqueria in South Austin. ?When we first started we wanted to have a taqueria where you would

Bar inside El Meson Tequileria. Photo by Kristina Schneider

only sell tacos, kind of like what Torchy?s [Tacos] is doing now, but in 2001, people weren?t ready for that,? Godinez said. ?The people in Austin when they thought of Mexican food, they always said rice and bean. So when we started selling tacos, they were like, where are the rice and beans and it was so much of that that we decided that we had to buy plates, get rid of the baskets, and add rice and

20

building the restaurant is the hardest but actually putting everything inside is the hardest,? Marisela said, ?Buying plates for everything you have on the menu, tables, chairs, how you are going to accommodate all the people you have in the restaurant, that?s the hardest part, and how I did that - I have no idea how, I just did it.?

Marisela?s main supporters are her husband and three kids who would help in the restaurant when they were younger. Her oldest son Chef and owner Marisela Godinez takes a class with Chef Enrique Olvera of Pujol in Mexico City. Photo courtesy of El Meson

was twelve years old when he started helping Marisela in the restaurant. He would work on the weekends scrubbing

ahead of our times back then.?

A smaller neighborhood favorite is African Restaurant/Nigerian Market located in North Austin. Sam, the owner often partakes in collecting customer ?s orders himself.

The first step in being able to own a restaurant is getting hold of a building suitable for being a restaurant. In Marisela?s case, she and her husband bought a building that was two different shops, a neon light shop and an architect?s office. They opened up the roof and built a commercial kitchen. ?Everybody thinks that

21

knives, bussing tables, along with other various jobs around the restaurant.

Marisela also enjoys cooking at home.

Bar at African Market/Nigerian Market. Photo by Kristina Schneider

make their own African dishes at home because of the Nigerian market that is attached to his restaurant where anyone can buy traditional and authentic Nigerian ingredients.

While Sam did not have to close because of Covid-19, they still struggled just like the majority of restaurants around the world. Sam attributes his restaurant still being open to the clientele and his original Neon BUSCH sign with LED strip lights surrounding in African Market/Nigerian Restaurant. Photo by Kristina Schneider.

Two of her favorite ingredients to use are corn

vision of having a restaurant and a market side by side. A result of both next to each other is that they feed each other, if one side doesn?t sell,

you?re bound to sell on the other side

and beans. Both are what she considers a

"This is traditional African food,

superfood ?They?re full of protein, they?re obviously carbs, so especially in Latin America beans are a superfood, they?re cheap and they

people come here because this is a home-away-from-home,? Sam said. ?Some of

have a lot of nutrients?

this food they have not eaten for a long time so we bring some of the stuff from Africa, the

?My job as the owner is to figure out what people want, so when they come out here sometimes they will say, oh do you have this, I

ingredients, the way we cook, and then when

am like, you know what I will add it to our

somebody comes it?s like they are not missing anything. I just wanted to create authenticity,

menu, we are going to figure it out because we

not fancy. When you walk in here you feel like

have people from very different countries,? Sam said, ?we have

you are at home, very simple.?

everybody, black, white, Spanish,

Exterior of African Market/Nigerian Restaurant. 10805. N. Lamar Blvd J, Austin, Tx 78753. Photo by Kristina Schneider

Asian, Indian, so you have to kind of figure out what you want to make sure you are able to provide that stuff.? When Sam first moved to Austin there were not very many African communities or African restaurants. Through his market/restaurant Sam has been able to create his own African restaurant that has been thriving. He is also able to give others the opportunity to

22

Covid-19 Restaurant Impact Statistics

By Kristina Schneider

$ 4.2 BI L L I ON l ost in sal es for th e food ser vice in du str y du r in g Apr il 2020 al on e.

85% OF OW N ERS

say th eir r estau r an t pr ofit m ar gin is l ower is l ower th an it was pr ior to Covid-19

73% of r estau r an t oper ator s r epor t th at th eir total oper ation al costs ar e h igh er th an th ey wer e to th e Covid-19 ou tbr eak

23

1,349,500 in Texas ar e in th e JOBS food ser vice in du str y al on e

h ave 688,000 been off EM PL OYEES l aid sin ce th e begin n in g of th e Covid-19 ou tbr eak 24

Best f oods to try i n A usti n

By Kamily Delgado From its culture to its outstanding food,

Mexican cuisine, According to Tiffany

Austin does not disappoint. Visitors often

Schmidt, the people's manager for

refer to the big staple foods around, but

Chi?Lantro since 2018.

it's the nooks in between that will leave people?s taste buds in shock. Churro Co., a food truck on South First Street in

?From my experience so far, I really enjoy being in the restaurant, working with the team members there, but also the

downtown Austin, can represent just that.

customers are really great,'' Schmidt said.

Churro Co. opened in 2014 with the idea

?We just have really great, hard working

to sell churros. Leo Mendoza, co-owner of

people that I really enjoy being around. I

the food truck, thought a lot about what

feel like I learn something new every

he would sell with his friend when they

single day. Whether it be from my job or

decided to open.

the people that we work with.?

My friend asked, ?Hey I wanna open a

When starting to figure out recipes for his

food truck, do you wanna go in with me??

business,he said he had knowledge about

I said yes. ?After that we just pretty much

pastries and what technique was used for

were trying to decide what to sell,?

making churros but just needed to make

Mendoza said. ?And I told him, I don?t think there's any churros. Let's try the churros.?

Austin is full of creative and innovative restaurants. Chi?Lantro, a restaurant that started out with just one food truck, is now open in seven locations around Austin. Chi?Lantro is a Korean-Mexican BBQ inspired restaurant. It?s known for its aim at joining two distinct staple foods and reinventing traditional Korean and

25

Churro Co. located on South First in Austin. Photo by Kamily Delgado.

game changer. " We definitely have the best churros in town, probably in Texas, I would like to say. " - Leo Mendoza, Owner of Churro Co

One of his main dishes that gained popularity pretty fast is called the Campfire churro. Known for its smores influence, it was one of the first things on their menu.

his own recipe. ?Actually I never made pastry as an everyday thing,? Mendoza said. ?I worked in the kitchen, sometimes I helped with making a dessert or something like that.

?So on the CampFire Churro was mainly, the idea was because everyone likes chocolate, or most people are into chocolate,? Mendoza said. ?We wanted to bring some nostalgia into it, like smores.

But mainly my background was more of savory cooking.?

Chi?Lantro is well known for being the originator of the kimchi fries, a dish inspired by the Korean and Mexican culture. ?So we actually have the original kimchi fries, there was nothing like it before Chi?lantro came along. It?s actually trademark to us, and it?s pretty cool that it?s ours,? Schmidt said.

Schmidt worked in the catering department before being promoted, she knows exactly what was being served to the customer. ?We put caramelized kimchi on top,?

Schmidt said. ?We put it on the grill, and heat it up. It makes the kimchi a little bit more savory versus the regular kimchi

CampFire Churro. Photo by Kamily Delgado

We just wanted to play a little bit with that, and switch it up with the churros.

But that was mainly the idea of having the smores version of our churros.?

Chi?Lantro is still growing as time goes by but does not forget how they started out.

Tiffany believes with good work put in Chi?lantro can become better. ?We?re a young company, we have a lot of growth potential, but my motivation to work is to kind of grow the department,

flavor...putting it on fries was definitely a

26

Chi'Lantro Members ready to serve. Photo courtesy of Tiffany Schmidt

and Chi?Lantro. Kind of build the profises, and

Schmidt said. ?I think we made close to 7 or 9

ensure that we are a good place for people to

dollars. Like we sold a couple items, and

work?, Schmidt said.

that?s it. So going from that first day to now,

Every business always has to start somewhere, and for Churro Co. that was no exception. ?Probably after 3 years of being open...that?s probably when we saw a little more of like, okay we're getting busier now everyday. We're getting more people from out of town,?

Mendoza said.

One story that Schmidt remembers most of all is the first day Chi?Lantro had ever opened.

having 8 locations, it's just unbelievable, but it?s definitely a lot of hard work that so many people have put forth to get us here.?

Owning a food truck can have its ups and down, according to Mendoza, but for Churro Co the journey and the obstacles have made it better. Leo describes the impact of owning a food truck over the past years. ?It has definitely impacted a lot in my life, good and bad. It?s

?Honestly hearing them talk, about the first day we ever opened, the first food truck we

27

ever opened, downtown Austin,?

very rewarding, having

?I think it takes two great cultures and the fusion to make this surprisingly good food.?

-Tiffany Schmidt, Chi'lantro's People Manager

your own business and talking to customers,?

In 2020, everything changed when Covid-19

Mendoza said. ?And also hard, because

struck nationwide. Hitting hard on thousands

opening a business, it?s a gamble, you never

of businesses, still a year later they are facing

know if today is gonna be amazing or the next

the aftermath. ?We were expanding right

day is gonna be bad.?

before covid, but with covid we couldn?t, just

Schmidt said moving from a food truck to a physical location can be tough, but worth it.

because when covid happened, we had just barely opened our second location, probably within a month?, Mendoza said. ?We couldn?t

?The truck days, were a little before my time, but just kinda going back and hearing our owner Jae [Kim], who is still very involved in

really do it at that time. So we decided to play it safe, and keep this location, extend our hours, and put the other one on hold.?

Chi?Lantro, just kinda hearing all the stories from him, and still having people, who are now general managers, at all of our locations,?

Schmidt said.

The impact of covid has hit most hardest to smaller businesses because of the uncertainty of tomorrow and whether its best to continue on or avoid risking everything.

As far as working in the food scene, customer and employee service is a huge factor, according to Schmidt.

?I think by next year we'll be pretty good to open back up on the second location,?

Mendoza added.

?I think it goes back to our people, I think they're my motivator, they?re just really hard working,? Schmidt said. ?A lot of our people are from a really diverse background, as well, everybody has their story. Even when I?m at

Although Chi?Lantro is open all around Austin, people from outside of Austin love Chi?lantro as well. Tiffany recalls a time where she was stunned by the support.

work, it?s not rainbows and butterflies

?There was actually a couple and their friend

everyday, sometimes I have off days. But even

came in, and they?re like, ?Oh we're from

on my off days, I try to put my team members

Houston, we used to go to your food truck all

first no matter what.?

the time,? Schmidt said, ?cause way back in the day, we actually had a food truck in Houston as well. And I am telling you, we're almost like a cult following, like people from Houston love us, and it?s awesome, it?s like the loyalty there is crazy. I mean years later, and then the fact that they came back and talked to us about it. So that was one of my favorites, just because I was like man you were part of history in the making. And having people believe in us then and still believing us now."

Original Kimchi Fries. Photo courtesy of Tiffany Schmidt.

28

W or l d -W i d e Desser t s

By Kam ily Delgado

NORTH AMERICA

Cheesecake Cheesecake is a sweet dessert consisting of one or more layers.

The main, and thickest layer consists of a mixture of soft, fresh cheese, eggs, and sugar.

AF

SOUTH AMERICA

Chocotorta Originating from Argentina, chocotorta is made of chocolate cookies dipped in milk, layered between a Dulce de Leche and cream cheese. Chocotorta is incredibly rich, indulgement, and will leave you wanting more!

29

Creme Brulee Creme Brulee is a creamy, pudding-like, baked custard with a brittle top of melted sugar the crack when you gently tap it with a spoon. Now recognized as a traditional France dessert.

Mochi It's a Japanese rice cake made of mochigome, a short grain japonica glutinous rice. The rice is pounded into paste and molded into a desired shape.

In Japan it is traditionally made in a ceremony called mochitsuki.

EUROPE ASIA

Pavlova

FRICA

Sounds fancy, but essentially it's just a large meringue, topped with cream and fruit. Named after a Russian ballerina, it was created for her while she stayed in Australia.

AUSTRALIA

Koieksister Koieksister is a traditional African confectionery made through fried dough infused in syrup or honey. This pastry is often described as a spicy dumpling with a cake-like texture, finished off with a sprinkling of coconut.

30