After making national news when it opened in 2012, Austin’s (near) zero-waste grocery store, Ingredients, is having a tough time.
Like Black Star Co-op, Ingredients’ sales have slumped as Austin’s food economy slows down. The market, at 2610 Manor Road, sells local produce and dozens of pastas, beans, grains, vinegar, oil and honey in bulk, as well as some packaged dairy products and meats. They also sell beer and baked goods and have a cool place to hang out in front of the store. Last year was Ingredients’ strongest year in sales to date, but as property taxes have doubled and even more specialty corner markets have opened, the store is struggling to stay open.
In an effort to raise $30,000 to invest in the weatherizing the pergola outside, improving the playground and other things like adding espresso service, Ingredients is hosting an IndieGoGo campaign that starts on Friday.
They are hosting a kick-off event from 5 to 9 p.m. Friday with live music and samples from local businesses Delysia Chocolatier, MALK Organics, KTonic Kombucha, Zhi Tea, Yellowbird Sauce and Texas Keeper Cider.
Editor’s note: This is a guest post from my colleague Katey Psencik, who — like my reporter friend Andrea Ball — is embarking on a new way of eating right now. She’ll check in with us in the coming weeks on her progress.
I’ve always loved food. I grew up here in Central Texas with my dad, who makes the best burgers, steaks, spaghetti and “homemade Hamburger Helper” (as we called it) I’ve ever eaten. It’s probably no surprise that as a nerdy, quiet girl who wasn’t good at sports and loved her dad’s homemade hearty meals, I was more than a little overweight as a kid – at least up until middle school, when I joined athletics and lost all the baby fat. From that day on, I was able to inhale Whataburger and Chick-Fil-A and Taco Bell to my heart’s content and not gain an ounce.
That all changed last year, when I gained an unexpected 30-plus pounds for reasons I still can’t really put my finger on. It probably had something to do with the fact that I was going through an earth-shattering breakup, during which I was diagnosed with depression and discovered that apparently I take comfort food to a whole other level when I’ve got the blues. It also probably has something to do with the fact that I’m not exactly a teenager anymore and my metabolism chose this time to turn on me. But regardless of reasons, the weight’s still there. And it’s been…weighing on me (weak, I know. Sorry).
So, when my friend Melanie told me she lost 12 pounds in November doing this fancy “Whole30” thing I’ve heard some people talk about before, I jumped on board. I kept picturing myself at my high school best friend’s wedding coming up this April, the fabric of the size 10 dress I’d ordered engulfing me and all the weight I’d lost. I got kind of obsessed.
Then I started reading more about the Whole30. It’s more than weight loss. It’s a total lifestyle change. According to the creator, Melissa Hartwig, the Whole30 program is all about changing your relationship with food and creating new habits. Since I read that, I’ve been thinking a lot about my relationship with food. I always considered it a positive relationship: I LOVE FOOD. That’s positive, right?! Maybe not the way I love it, though. Maybe all the food I’d ordered via Amazon or Favor or Postmates when I was too depressed to get to the store or cook my own meals, the food I called “comfort food” because I thought I deserved it when I was feeling down, wasn’t so comforting at all. Maybe it was my enemy. That was when I knew I had to make some changes. I’m undergoing treatment for my depression, so why not undergo treatment for all the negative habits my depression allowed me to form? So, here I am, ready to change the emotionally abusive relationship I have with food (and hopefully lose a few pounds in the process).
So what’s the Whole30 anyway? There are a lot of rules to abide by for 30 straight days. The highlights:
No sugar, real or artificial. This is going to mean a lot of label-checking in the aisles of H-E-B and Trader Joe’s.
No alcohol. Oh boy.
No grains. I love bread like Oprah loves bread, so this one doesn’t sound that fun, either.
No legumes, including soy. At first, this one seemed the most doable for me – beans aren’t really a part of my diet anyway – until I read that this includes peanuts, and therefore no peanut butter. I eat about two jars of peanut butter each week. I keep one in my desk drawer. This is so sad.
No dairy. This means no coffee creamer. Guess I’ll have to learn to like black coffee.
No carrageenan, MSG or sulfites. More label-checking.
Don’t recreate these banned foods with “approved” ingredients. These are basically placebos anyway, and are bound to make my cravings worse.
Don’t weigh or measure yourself. Somebody take my bathroom scale for the month, please.
Eat three meals a day and avoid snacking. This is probably my biggest issue — I’ve never been a breakfast person. I usually have a few cups of coffee and a banana or a granola bar, a small lunch at my desk and a larger dinner at home. Changing that habit is going to require a lot of cooking, planning and meal-prepping. I’ve been wanting to get better about cooking meals at home, so this should help!
Now that we’ve gotten what I can’t eat out of the way, let’s talk about what I can. February is looking like it’s going to be full of meat, vegetables, fruits and good fats. It’s a good thing I love eggs and avocados, because they’re going to be my best friends for the next month.
Another thing the Whole30 encourages: Support. Two of my friends, Melanie and Brittany, have graciously agreed to join me in this strange, harrowing journey. Misery loves company, right?
After talking to my friends about starting the diet together, I turned to Addie Broyles, fearless leader of this blog and the Statesman’s resident cooking guru, for help. She showed up at my desk five minutes later with the official Whole30 cookbook in hand, telling me to blog about my experiences living a dairy-free, sugar-free, bread-free life. I’ll be checking in on here once a week or so to outline my struggles and victories, share recipes and avoid thinking about how much I miss sweet cream in my coffee.
I could use your help, too! If you have any Whole30-friendly recipes you love, advice on how to survive these long 30 days or tips and tricks to finding compliant products at local grocery stores, please send them my way! Comment below or shoot me an email at firstname.lastname@example.org.
If you’re always bummed to have to miss out on the food programming at SXSW Eco or SXSW Interactive, here is your chance to nerd out about global and local food issues for a fraction of the price.
The Austin Registered Dietitians Alliance is hosting its annual wellness symposium from 8 a.m. to 4 p.m. Saturday, Feb. 11 with speakers including state rep. Eddie Rodriguez and FARFA executive director Judith McGeary.
This year’s theme is “World Food and Hunger: Think Globally, Act Locally,” and the speakers will cover urban farms, soil and water, food access, the food system, school gardens, public heath during disasters, the global network behind the Red Cross and a workshop about what dietitians need to know about GMOS and ethics. (That’s a lot of food knowledge to be gained in one day, if you ask me.)
The daylong event costs $75 for ARDA members, $85 for the general public and $40 for students, including lunch. Guests have until Feb. 5 to pre-register at http://atxrd.org/2017-wellness-symposium. Day-of registration costs $90 while seats are available.
Food innovators from around the world will be in Austin this week for the Food+City Challenge Prize, a startup competition that culminates with an event on Saturday where the nonprofit will give out $50,000 to the winners. The event will take place from 11 a.m. to 4:30 p.m. in the atrium at the McCombs School of Business, 2110 Speedway Avenue on the University of Texas campus. (Disclosure: I worked as an editor for the print magazine side of Food + City when it first launched in 2015.)
There are 18 finalists from nine countries, and all of them have a food company that in some way improves the food supply chain. Attendees can hear some of the finalists deliver rapid pitches in front of investors and chat with the entrepreneurs at booths throughout the atrium. You can also sample food from True Food Kitchen, Zocalo Cafe, 512 Brewery, Noble Pig, Verts, Easy Tiger, Austin Java, Honest Tea, Wholy Bagel, Tiff’s Treats, Snap Kitchen and more.
Eat Pak, a customizable lunch packing and delivery company.
Epicure, which makes robotic vending bars that sell sustainable food.
Evaptainers, which makes electricity-free refrigeration units that run on nothing but water.
Farm Fare, a mobile market and logistics app that makes the business of buying and selling local foods faster, cheaper and more sustainable.
FreshSurety, a sensor that can report the shelf life of fresh produce.
Hazel Technologies, which makes products to extend the shelf-life of fruits, vegetables, flowers and plants.
Joe’s Organics, an Austin-based farm that picks up food waste to turn it into soil and then grows produce for local restaurants and farmers markets.
Local Libations, which allows manufacturers, distributors and retailers in the beer industry to track the location and volume of their kegs.
NÜWIEL is a technology startup from Germany that develops intelligent e-powered bicycle trailers to efficiently move goods in urban areas.
Open Data Nation transforms open, public data about public health inspections of restaurants into reliable predictions of when and where establishments will fail and pose a risk to public health and safety.
Phenix, which helps food companies cut down on food waste and raise the value of that waste.
OriginTrail can show consumers how their food traveled through the food chain to get to them.
Rise upcycles spent barley from microbreweries into flour for bakers.
Rust Belt Riders helps companies turns discarded food into value-added products.
Science for Society is an India-based company that makes solar-powered food dehydrators for farmers.
Smallhold sells mushrooms and leafy greens starts to users, who then finish growing the products before consumption.
Yarok is a microbiological testing system to help prevent food recalls.
Starting any day now, H-E-B customers will start to see Whataburger’s buffalo sauce, and its Fancy and Spicy Ketchup in a larger 40-ounce bottles.
From a press release:
“At Whataburger, we believe in serving great food that’s full of flavor,” said Vice President of Retail Mike Sobel. “We love hearing from fans about their favorite menu items and Signature Sauce pairings, and we’re happy to expand our lineup of sauces at H-E-B to help satisfy their cravings. Plus, we think our fans will be delighted to know they can get Texas-sized, larger versions of their go-to ketchup condiments.”
Few people love sherry and tapas as much as Kay Plunkett-Hogge.
OK, let’s be honest — Plunkett-Hogge, who was born and raised in Thailand but now lives in London, is among the millions of people who adore two of Spain’s culinary delights. But she recently funneled that fascination into “A Sherry & A Little Plate of Tapas” (Mitchell Beazley, $19.99).
The first part of the book is a guide to sherry’s history, production and tasting notes, but in the second part, she explores the vast world of tapas, the small plates of food served in many places in Spain. Because tapas vary greatly from region to region, Plunkett-Hogge takes us on a virtual tour of the country through dishes including ensalada con anchoas (salad with anchovies), gambas al ajillo (shrimp and garlic) and even pulpo a la gallega (Galician octopus with paprika), a traditional way of serving octopus in the northwest corner of Spain.
This solomillo al whisky is a pork dish served in nearly every restaurant in Seville. With a smoky sauce and potent garlic, it’s a memorable dish that’s much easier to make at home than other tapas you might find in a bar in Spain. Make sure you slice the pork fairly thin and evenly so that each piece cooks the same.
Pork in Whiskey and Garlic
14 oz. pork loin
10-12 garlic cloves, in their skin
4 Tbsp. olive oil
1/2 cup chicken stock
Juice of 1 lemon
2/3 cup whiskey
1 Tbsp. olive oil
Sea salt and freshly ground black pepper
Chopped parsley, to serve
Slice the pork fillet into fairly thin slices. Season with a little salt and pepper.
Bash the garlic cloves slightly with the flat side of a knife. You want to bruise them a little.
Heat the 4 Tbsp. of olive oil in a heavy frying pan or skillet over medium heat. Add the garlic cloves and toss them in the oil. Allow them to gain a little color, but not too much. Remove the garlic with a slotted spoon and set aside. Turn the heat up a little and add the pork slices, seasoning them with more salt and pepper as you go. You want to sear them on both sides to get color and make sure they are cooked through. Remove the pork from the pan and set aside to rest.
Add the stock and lemon juice to the pan and stir to combine. Add the whisky. Bring back to a boil and turn down the heat. Allow to bubble gently and emulsify and thicken slightly. Put the garlic and the pork back into the pan and heat through gently. Taste and adjust the seasoning. Stir through the extra virgin olive oil and add the parsley. Serve with plenty of bread or fried potatoes.
You can imagine how excited I was when the cookbooks started coming in. First, a grocery sack or two at a time, and then I was getting emails from readers who had boxes of books they were ready to get rid of. Now, we have more than 20 boxes of books that we’ll soon be sorting and distributing to local groups who could use them. During a livestream video last week, I took the camera back to the room where we have the books so you can see for yourself how they are stacking up.
(Know of a worthy recipient? Just let me know at email@example.com! We’ll have lots to go around.)
We’ll stop accepting cookbooks on Feb. 2, so you have a week left if you’d like to donate in the lobby of the Statesman, 305 S. Congress Ave. Monday through Friday, 8:30 a.m. to 4:30 p.m. Thanks for your help!
But when it comes to what she’s eating and cooking, she could use a hand. Or at least some encouragement.
Here’s the deal: Andrea is undergoing a major overhaul to what she eats. As she explains in this piece, she’s had a lifelong struggle with figuring out what’s best to eat and how to feel about it, and cutting out meat, dairy, refined sugars and other highly processed foods is the path she’s pursuing this year.
The problem is that she loves beef jerky and can’t pull off pea fritters like a pro. I’ve been giving her cookbooks and some advice in the office, but I’ve never gone through such a major change to my diet. So, dear readers, if you have any wise words of advice for Andrea — or recipes, perhaps — could you email her at firstname.lastname@example.org?
We are going to hear from Andrea several times over the next few months to see how she’s doing.
OK, take it away, Andrea:
The fluorescent green mixture is gloppy and gross as it sticks to my fingers, then plops into my frying plan with a soft thump.
Fried pea fritters. They looked so good in the recipe book, all golden, crispy and molded into perfectly round circles. Mine looked like a green highlighter had fallen into a bucket of wet clay.
Maybe it was the fact that I couldn’t figure out how to use my food processor, so I’d tried to squish them with my fork, then dumped them in the blender. Or maybe it was that half-cup of refined flour I’d thrown in at the last minute.
Whatever the reason, I knew I’d lost this battle. I dumped the peas in the trash and pondered my new life as a vegetarian.
On December 27, on the heels of yet another binge-eating holiday, I became an herbivore. To be more specific, I’m a plant-based eater.
A plant-based diet is one that’s heavy on fruits, vegetables, tubers, whole grains and legumes, and light on (or excludes) meat, dairy products, eggs, and as highly refined foods like bleached flour and refined sugar.
Yeah, that. It’s not just a meat thing. It’s a cookies, cake, milkshake, bread and yummy stuff thing.
I am an unlikely vegetarian. For example, I love, love, love beef jerky. Jack Links Teriyaki Tender Bites is my jam. So tender, sweet, savory and chewy, all in one bite. I’ve been known to eat it for breakfast, lunch and dinner, particularly when I was on the low-carb portion of my diet-of-the-month rotation.
So what made me do this? Several things, but it starts with that diet-of-the-month nonsense.
I have been on a diet ever since I can remember. The words “stocky” and “chunky” were tossed at me my whole childhood, and I quickly developed a highly dysfunctional relationship with food. I loved it, I hated it, you know the drill. I’ve done Atkins, South Beach, Paleo, low fat, high carb, blah blah blah. Cliche and boring, but accurate.
This winter, after coming off yet another low-carb stint, I started feeling like hell. My eating was out of control once again, and a new medication I was taking had messed with my digestion. Meanwhile, I had become involved with Austin Animal Center and had, unknowingly, made friends with a bunch of vegetarians.
Nobody pushed it on me. But when I started asking questions, my friends Stephanie and Sara extolled the virtues of a plant-based diet. Lots of vegetables and natural fiber would help my digestion and pump me full of vitamins. Some people become more energetic and slept better. Others get better skin.
No one promised any weight loss. Eliminating meat does not a skinny person make. But the idea of seeing food as friend of good health and not an enemy to avoid intrigued me.
Then I watched some documentaries: Forks Over Knives and Food, Inc. made me rethink the way I view cattle farming, chicken production and my long-held belief that only meat and dairy could give me the nutrients I need.
I’m not even going to tell you about the horrible videos depicting the living conditions of the pigs, chickens and cows that end up on our plates.
That’s how I became a vegetarian. And how I ended up making scary green pea patties that wound up in my garbage can.
Every day is a challenge as I try to figure out what to eat, what to avoid and how to cook. I can’t keep track of the number of people who have sent me recipes or given me cookbooks. It’s overwhelming. For now, I’m just sticking to the basics — rice, beans, potatoes, vegetables.
But how long I can keep this up is a question. I want it to be forever, but is this just another one of my diet-of-the-month routines? We’ll see.
As long as I can stay away from the beef jerky, I’m counting it as a win.
I was happy to see some recent posts from a cookbook club that she and her friends enjoy. Each month, they pick a different book to explore through a potluck featuring dishes from the book. This month, it was “The Cuban Table,” a 2014 book from Ana Sofia Pelaez. Korsgaard made the Creole fried chicken while her friends tried out nearly a dozen other recipes, including plantains with lime vinaigrette, flan and black beans.
“I had a cookbook club when I was single, and it was so much fun. We would cook different cuisines every time and rotate hostessing responsibilities,” she says. “But life got in the way. I got married and had kids but knew I wanted to one day start another cooking club.”
By spring of 2015, she was ready to start another cookbook club, so she gathered some food-loving friends and got to work. “I love the idea of gathering and sharing food with other like-minded women,” she says. “I absolutely love trying new recipes, and it’s a great way to get out of my comfort zone. One of our more challenging books was ‘Nopi’ by Yotam Ottolenghi. It was the first time I cooked with sunchokes, aka Jerusalem artichokes.”
In recent weeks, Korsgaard also made these blueberry muffins from Deb Perelman, who has been redeveloping and reshooting some of the most popular recipes from her site, Smitten Kitchen. These muffins were one of the many dishes that got a recent revamp. In her post on Instagram, Korsgaard explained that she had to use parchment paper cut into squares instead of muffin liners, a small change that can dress up your muffins.
Deb Perelman, author of the popular blog Smitten Kitchen, says that these muffins are best on the first day, but you can slice them in half, place a pat of salted butter on top and heat them under a broiler for a treat later in the week.
5 Tbsp. unsalted butter, melted
1/2 cup sugar
Finely grated zest from 1/2 a lemon
3/4 cup plain unsweetened yogurt or sour cream
1 large egg
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. table salt
1 1/2 cups all-purpose flour
1 1/4 to 1 1/2 cups blueberries, fresh or frozen (no need to defrost)
3 Tbsp. turbinado sugar
Heat oven to 375. Line a muffin tin with paper liners or parchment paper. Whisk together butter, sugar, zest, yogurt and egg in a large bowl until smooth. Whisk in baking powder, baking soda and salt until fully combined, then fold in flour and blueberries. The batter will be thick. Divide between prepared muffin cups and sprinkle each with 1 teaspoon turbinado sugar. (Smitten Kitchen author Deb Perelman says she knows this sounds like a lot, but the extra sugar makes the tops crunchy when they come out of the oven.) Bake for 25 to 30 minutes, until tops are golden. Let rest in muffin tin for 10 minutes and then remove so the muffins can cool on a rack.
I stopped by Sanchez Elementary near downtown for a salad. Not just any salad, but one of the entree salads that the school now serves twice a week. The salad they were serving that day was a winter harvest salad with roasted sweet potatoes, cauliflower and carrots, pepitas, feta, homemade croutons and chicken. Students get to pick which ingredients they want and which kind of dressing, just like in a Chipotle or similar restaurant.
Some of the produce came from Johnson’s Backyard Garden, which currently sells the district between 800 and 1000 pounds of sweet potatoes a week, as well as broccoli and watermelon radishes.
That’s a pretty great meal, right? I certainly thought so, and so did the Sanchez students who went after me in line to get their own salads for lunch.
Sanchez is one of 114 AISD schools that has seriously stepped up its school lunch game in the past few years. In today’s food section, you can read about Anneliese Tanner, who took the helm of the food services department with the district about 18 months ago. She came from finance industry, but she also has a degree in food policy from NYU, so she knows a thing or two about just how complicated — socially, politically, culturally, financially — school food can be.
I’d been hearing Anneliese’s name from various people ever since she started, and it was powerful to finally sit down with her to hear about her vision for what is possible with the school food program here. She’s already implemented Breakfast in the Classroom, an initiative I wrote about last fall when it came to my sons’ school, and now they are finishing this salad bar expansion that will put the entree salads served at Sanchez in all of the district’s elementary schools. Next, they’ll add them to middle and high schools.
But salad bars and breakfasts are just the beginning. Tanner is determined to increase how much money the department spends in the local economy. Right now, nearly 50 percent of her budget is spent in Central Texas, and her goal is to boost that to 65 percent, with 25 percent of the overall spending on organics.
One of the biggest surprises was just how far they have come to eliminate what Life Time Foundation calls the Harmful 7. All but two of the chicken products served in AISD schools right now come from antibiotic-free chicken. Next year, they’ll probably be serving hamburgers made with grassfed beef. Maybe even organic milk.
These aren’t pie-in-the-sky dreams; Tanner’s team is putting together the requests for proposals for next year’s food purchases, and it includes the kind of food you’d find at a farmers’ market or Whole Foods: baked goods made with unbleached flour and no preservatives, meat raised without hormones or antibiotics, juice without any artificial sweeteners or high fructose corn syrup, little containers of fruit without added color or flavors.
But the question about whether students will eat the salads — or the banh mi sandwiches or the Moroccan chicken or the Frito pie made with lentils — is a big one on parents’ (and taxpayer) minds.
“Kids are having moments of discovery, and they are never going to learn to like it if we don’t serve it,” Tanner says. “If a kid says, ‘What are migas?’ this is exactly why we have migas on the menu. Now this kid is going to know what they are.”
I hope you’ll take a minute to read this story today. There are so many misconceptions about school lunches, and that stigma is one of the biggest hurdles for food service directors like Tanner, whose focus is squarely on the future, not the goopy gloppy mystery meat of the past.
In fact, Jake Harris, one of my colleagues on the web desk, reached out to the newsroom to gather recollections of school food growing up for this blog post.
The responses are hilarious, terrifying and, let’s be honest, familiar.
My best/worst school food memory is eating a 50-cent bag of greasy French fries for lunch, and spending the other 50 cents on Starbusts from the vending machine.
You can’t even find a fryer in Texas schools today.
Well, used to. Last summer, Ag Commissioner Sid Miller lifted the ban on fryers and sodas. Tanner says ain’t no way they are coming back to Austin schools. At least not under her watch.