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When it came time for Anne Rutt to give her new supper club a name, she wanted something unusual, yet familiar. “I spend time in Spain and Mexico, and my husband’s from Guadalajara,” she explains. “We’ve both eaten in a lot of hosterias, these little eateries on the side of the road outside major cities. There’s always a communal table and a little old lady serving authentic, local food in the kitchen. We ate some of the best meals of our lives at those places.”
And, so, about a year ago, Hosteria Verde—verde to honor such green concepts as local produce and environmentally-friendly products—was born. “The idea was to incorporate a lot of the best of Austin,” Anne recalls. “The visual arts, the local food and the fun, interesting people from all walks of life.”
By David Alan and Todd Duplechan
In every modern American family there are some holiday traditions that are not so modern. In my family it was green bean casserole made with that mid-century miracle, Campbell’s Cream of Mushroom Soup (condensed, of course), and topped with French’s French Fried Onions. Then there was the congealed gelatin salad, which we snarkily referred to as “concealed salad” for all of the canned-fruit treasures hidden within.
We're proud to announce our Eddy Awards for excellence in publishing from this year's 2011 Edible Communities Annual Publishers Conference. Judged by a panel of outside experts from the food and publishing worlds, the awards recognize outstanding writing, photography and marketing campaigns:
Best Website (2nd year in a row!)
Photography by Teresa Nguyen
In a little stone house near Zilker Park, beneath a sprawling oak tree and behind some very prickly cactus plants, lies the future of prepared baby food. This unlikely setting is the headquarters of NurturMe, a scrappy young company that seeks to revolutionize the baby-food market. This is also the home of Lauren McCullough, who, along with partner Caroline Freedman, launched NurturMe in 2010.
By Layne Lynch
Photography by Jenna Noel
When Judith McGeary founded the Farm and Ranch Freedom Alliance (FARFA) six and a half years ago, she intended to take a short leave of absence from practicing law to get the grassroots activist group off the ground and eventually hand over the reins to another passionate activist. But McGeary did no such thing. Did she stay on to see a number of vital projects through to fruition? Sure. But the real reason was a little more romantic.
Pinaree Sanpitak, Temporary Insanity, 2004, (installation detail taken at Jim Thompson Art Center, Bangkok, 2004), Silk, synthetic fiber, battery, motor, propeller, sound device. Photo by Aroon Permpoonsopol, Courtesy of the artist and Tyler Rollins Fine Art.
Presented by AMOA-Arthouse | The Jones Center
On view April 20–June 30, 2013
“As is the gardener, so is the garden,” say the old-timers.
What would they think of my gardens? I live in a bright-purple bungalow surrounded by “garden rooms”—each with its own theme, a setting for every type of mood and all kinds of entertainment.
By David Alan
Photography by Jenna Noel
Beginning at an early age, we Texans develop mechanisms for dealing with the summer heat. As a child, I figured out how to tiptoe from shadow to shadow all the way from our house to the neighborhood pool without burning my bare feet, and that a climb into the old Buick Regal meant carefully perching on a newspaper to avoid the lava-like vinyl seats.
As an adult, my ways of coping with the heat have evolved—when the summer sets in on my native home, I console myself with a tall and refreshing iced beverage.
Photography by Jenna Noel
It’s no secret that Austin has become a hotbed for mobile vendors: tacos, crêpes, wurst—even locally made funky clothing and accessories are fair game. But new-kid-on-wheels Odd Duck Farm to Trailer is peddling a fresh spin on the culinary side of the concept. Chef and owner Bryce Gilmore offers local, organic, sustainable, whole-animal-oriented dishes tailored especially for the walk-up crowd.
Editor's note: In Part I of Saving our Soil, Jeremy Walther introduced us to an unsung, oft-overlooked hero: the dirt beneath our feet. Years of abuse and neglect have rendered our soils weak, infertile, even dead. But redemption awaits via natural supplements, mindful farming and conscientious grazing practices. Find Part I of Saving our Soil by clicking here .
p>By Terry Thompson-Anderson
Photography Courtesy of Perissos Vineyard and Winery
The general consensus among fans of Texas wines is that the quality has increased dramatically in the past five years. There are many factors that have contributed to the upping of the quality ante, but probably the most important is that winemakers—from both well-established and new wineries alike—have had the luxury of being able to study the 35-plus-year history of the Texas wine industry for a crash course in dos and don’ts.
By Amy Crowell
When stumbling upon the mother lode of edible delights on a foraging hike, the instinct to gorge and hoard might kick in. Abundance is brief and rare in the wild, and there’s nothing wrong with indulging and collecting enough to store for later, as long as the plant can still regenerate once you’ve picked your share. Over the years, I’ve learned to stick plastic bags in my pockets when I set out on a walk or a bike ride, just in case I find the perfect patch of something delicious to eat.
Rediscover Laguna Gloria
There's no better time than now to rediscover Laguna Gloria, the Austin Museum of Art's original home on the shores of Lake Austin.
For information about visiting the recently renovated historic Driscoll Villa and 12-acre grounds, viewing exhibitions, enrolling in classes at the Art School or participating in quarterly foodie events, please visit www.amoa.org.
By Jen Jackson
Photography by Jenna Noel
When I was in culinary school, once we had an adequate understanding of mirepoix (sautéed onions, carrots and celery), making stock and clarifying butter, we were taught the mother sauces: velouté, béchamel, espagnole, tomato and hollandaise. To make the sauces successfully, we were taught to choose the freshest, highest-quality ingredients and to use them properly, and that from these fundamental sauces we could make any number of derivative sauces in classic French cuisine.
After tallying the online votes the winners of the 2009 Edible Communities Local Hero Awards:
Farm: Boggy Creek Farm, Carol Ann Sayle and Larry Butler
Restaurant: Tie! Wink, Chef Mark Paul & Chef Eric Polzer and Eastside Cafe, Chef/Owner Elaine Martin
Food Artisan: Full Quiver Farms Farmstead Cheese, Michael Sams
Beverage Artisan: Tie! Zhi Tea, Jeffrey Lorien and Candice Oneida and Tipsy Texan, David Alan and Joe Eifler
Non-Profit: Urban Roots, a program of YouthLaunch
By Chip Walton
Photography by Rebecca Fondren
Austinites appreciate good beer—something well-crafted, full of character and unique, much like our city itself. That’s why a dozen-plus microbreweries, breweries and brewpubs have found a comfortable home here. If you ask the brewers and their staff how they first got into beer making, almost all of them will say they started out brewing at home—proof that, as with many enticing culinary comestibles, eventually the consumer will ask: could I make that myself? When it comes to beer, the answer is a resounding yes.
You might as well accept it—the counter line at Dripping Springs’s beloved Thyme and Dough will never move fast. With every kind of home-baked pastry and muffin to choose from, and staff who catch up on customers’ lives a mite faster than their orders, this is no place for a person who likes to grab a bite and run. Business is good, even if co-owner Marsha Shortwebb has trouble describing her restaurant in those terms.
In the beginning, she says, there was no hard-boiled business plan. “We decided to think of ourselves as successful,” she explains, “and we were.”
Shortwebb and her partner, Chef Fabienne Bollom, met while working at a Dripping Springs produce market—drawn together not just by a love of real food, but the fun of cooking and eating it among friends. When the market closed in 2005, they leased a hundred-year-old house by the side of Highway 290 and turned it into a bakery.
Story and Photography by Lucinda Hutson
The word flan sounds as velvety on the tongue as it tastes in the mouth. The silky, soft custard, bathed in caramelized sugar, is comfort food extraordinaire—a simple spoonful possessing the ability to soothe the soul. And since it’s high season for festive entertaining—as well as for colds, the flu and holiday stress—let’s make flan. Use individual ramekins to personalize each custard, or bake a larger version to flambé at the table for a gorgeous holiday spectacle.
By Tootie J. Tootums
Photography by Carole Ann Sayle
Even though I, Tootie J. Tootums, am educated and wear gold-rimmed glasses to prove it, I don’t type. My farmer, Carol Ann, has fingers instead of flight feathers (poor thing), so she will translate my thoughts from Chickenese to English.
She says it’s my turn, as Head Hen, to cackle about this seasonal stuff. Fall, as you all know, is the two-day transition from a horribly hot summer to a most likely frigid winter.