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The Heirloom Issue
This year's Heirloom Issue has a great focus on comfort food, with stories featuring barbecue, chile con queso, goat cheese and ice cream. Cold weather brings with it the desire to curl up indoors with a blanket and some good food, so be sure to bring these stories with you as you seek comfort this winter.
The Fresh Issue
Welcome to our coolest issue yet! This winter we have some icy fun to share with you, including a story on acorn-loving pigs. Learn all about the versatility of tofu and find a guide on deciphering different desserts. The Organic Youth column breaks down vegan baking, and a feature about Detroit-style pizza explains its unique shape. Find a warm spot to curl up and get to reading as this crazy Texas weather blows in and out!
"WHAT?” I had just told my friend that I was vegan and she freaked out! That was when I knew that being vegan wasn’t going to be easy. “WHAT? NO MEAT? NO DESSERT? NO MILK? NO ANYTHING? WHAT THE HECK ARE YOU GOING TO EAT?” she asked. “Tofu…lots of tofu,” was my very witty response. Honestly, she was right. The first week of being vegan was HARD, but slowly I started to adjust. By week three, I was cooking vegan meals for my family and our guests. It was spectacular, if I do say so myself.
The Outdoor Issue
In case you couldn't tell from the cover, goats abound in this issue! Outdoor 2018 includes features on Bee Tree Farm & Dairy, a guide on cooking with cheese and an informative edible INK on (you guessed it) goats! You can also find recipes for delicious pot stickers and paella, and a breakdown on Austin's new compost bins. We're also releasing more of our Eat Drink Local 2018 classes—Find more information on those here.
The Wellness Issue
Putting together this Wellness issue was such a sweet journey. We enjoyed recognizing and celebrating Rain Lily, a great urban farm, and their unique delivery service. Abby Love, an amazing local baker, pops in to share some favorite recipes (peach-crisp pie, anyone?) and gives us a tour of Barton Springs Mill and their impressive array of fresh-milled heirloom grains. We learn about neighbors coming together to heal a plot of land torn raw from disaster and sadness with the power of a community garden. And we speak to Chef Philip Speer about changes, hope and things learned on a personal journey. This and so much more. Welcome to the Wellness issue.
The Beverage Issue
Cheers to another wonderful issue! In this year's Beverage issue we talk, cook, drink and even hunt all things berry, featuring local pick-your-own berry farms, recipes for your harvest and an edible INK on the strawberry. You can also discover the wonders of The Lone Star State's newest favorite beverage, Rosé, and learn some lessons from Master Somm, June Rodil. Take a delicious look at local soul food, a gander into the history of the Broken Spoke, a deep-dive in Austin's restaurant labor force and a whisk into yeasty waffles. We're also annoucing the winners of out 2018 Local Heroes Awards—Find more information on thosehere.
The Cooks Issue
Every year when this issue goes to press, the feeling of satisfaction is quickly followed by the buzz of planning the Chef Auction, our annual celebration of local food, cooking talent and noteworthy nonprofits. We’re very excited about this year’s event—our seventh annual—as we’ve been hard at work to make sure it’s the best possible evening for both the guests and our two nonprofit beneficiaries, Sustainable Food Center and Urban Roots. Find out more on the 2018 Chef Auction here.
And as you flip through the issue, we hope you enjoy the features on some of the people who help make Austin the city we love. Cheers to Cooks!
You might expect Cathy and Rob Lippincott, co-owners of Güero’s Taco Bar, to make Mexican food if they had you over for dinner. Instead, they choose a decidedly American menu: Baby back pork ribs, bacon-wrapped Lockhart quail legs, potato salad, broccoli slaw and baked beans. To Cathy, this meal is “just the way we are; the Lippincott comfort zone.” And Rob concurs. “It’s what I do for the family more than any other dish,” he says. The whole spread is “the thing we love to do for us and our kids.”
Nobody puts Kelly Stocker in a corner. This creative, entrepreneurial dynamo with a penchant for microphones, technology and all-things-still-weird-about-Austin is hard to pin down. She’s a DJ for KGSR, an emcee for community events (such as the annual Edible Austin Chef Auction and Keep Austin Weird Festival) and a writer for many local blogs and websites. But all of these things she considers her “side hustles,” or gigs that allow her to dive into what really turns her on: the local community. “For me, it’s such a core value to be connected to your community and what’s happening in your community,” she says. “Austin is an easy place to do that because there’s always something to write about.”
The Heirloom Issue
As we prepare to move into the new year, it’s time to take a look back and be thankful for the bright points in 2018. We are truly grateful for the wonderful community in Austin that has supported us for the last eleven years—we are constantly inspired to create thanks to our wonderful partners and readers. And we love being able to lift up and promote local Austin artisans and introduce people to the diverse, sustainable and delicious food businesses and producers in Texas.
As a free publication, our goal is to bring you meaningful, high-quality content. This is possible thanks to the support of all of our partners and advertisers—so please remember to support them this holiday season. They are the reason that we can continue to provide this magazine at no cost to our readers. And thank you for being a reader, supporter and part of the Edible Austin family. We’re thankful for you, and look forward to telling you more stories of our Central Texas heroes in the years to come.
By Bambi Edlund
Amid the low hum of industrial-size fans in a shotgun-style warehouse near bustling South Lamar Boulevard, Gary Martin of Gary Martin Signs hunches over a set of sketches on onionskin paper, trying to figure out what to do with box lettering that spells out “Powerhouse.” About 20 small paper cups filled with paint sit haphazardly next to paintbrushes, rulers and cans of spray paint on the table behind him. Books, rolls of paper and CD cases line the shelves on the wall and tiny dots of paint speckle everything. The space looks like a cross between a body shop, mad scientist laboratory and art studio.
We don’t need to read another story about a whale with a stomach full of plastics or an overflowing landfill to convince us to put the brakes on waste. Every day we're confronted by dire realities surrounding the environment and climate change. But the good news is that there are simple ways to be part of the solution. Here are six suggestions for reducing waste, being a good environmental steward and making a big difference at the individual level.
They say that what starts here in Texas changes the world, and that phrase has never rung truer than it does today. Extreme weather events and population numbers are on the rise, and Texas is experiencing its fair share of both. Texas’ population is projected to double to 55 million by 2050, and our battles with droughts, floods and hurricanes occur all too often. To solve these issues, we need expert help, and that is precisely what the professionals at Planet Texas 2050 are working toward.
The grand challenge program, launched by the University of Texas in January 2018, combines research from the university’s academic departments with findings from statewide studies to identify solutions to the state’s most pressing issues. “Our focus is on figuring out how to make Texas resilient … a place that’s safe, healthy and ecologically and economically vibrant for everyone who lives here now and will live here in 2050,” says Katherine Lieberknecht, chair of the Planet Texas 2050 Organizing Committee.
The program has four main research pillars: water, energy, urbanization and ecosystem services. All of these pillars influence food availability, but water is particularly essential as a necessary resource for farmers, ranchers and other food producers. One of Lieberknecht’s projects within Planet Texas 2050, the Texas Metro Observatory, will look at “using Austin as a template to figure out how to access food security across the state,” she says. “Even without the complications of extreme weather events, like increasing droughts, just having more people here puts more demand on existing food system infrastructure.”
When asked what Texans can do to prepare for these projected changes, Lieberknecht championed community outreach. “I would encourage people to not only think about water at the household scale but also to start discussions at the city scale about ways to make Texas cities more water-smart over the next couple decades as a way to create that resilient system for the rest of our water uses, including agriculture.”
Experts will also study ecosystems and ways to protect the soil we so rely on. The project is projected to finish in seven years, and at its completion, Lieberknecht says they will begin implementing real changes based on their research. “Our hope is that the new knowledge and the tools we’re developing will really help everyone in Texas reach 2050 with a thriving economy and a healthy environment.”
Find more information at planettexas2050.utexas.edu
By Darby Kendall• Photography courtesy of Planet Texas 2050
This neighborhood dive bar, new to the East Side, prides itself on good food and a friendly atmosphere. The Cavalier’s laid-back ambience is reflected on two mirrors flanking the bar — posted on them in bold lettering are the house rules, “No Religion” and “No Politics.” And the bar’s motto, “You Be You,” is displayed on the bathroom doors. Owners Chadwick Leger and Rachelle Fox have worked in the Austin food scene for years, and they recently opened The Cavalier to have a spot of their own. The culinary influences of Leger, originally from Louisiana, and Fox, who grew up working at her father’s Caribbean restaurant here in Austin, can be seen throughout the bar. The menu has a Southern touch, but Fox’s Caribbean roots peek through in the dishes. Stop by for a draft zombie cocktail, jerk chicken wings or boudin balls.
2400 Webberville Rd.
Photography by Nathan Beels
Take a look at what our staff is enjoying this month.
A father receives the diagnosis that his son has Tourette syndrome two weeks before he is meant to enter kindergarten. Afraid that his son won’t be able to have the normal experience every parent desires for their children, the father begins to give his son small doses of CBD, having heard about the hemp-based oil’s potential effects on neurological disorders. In two days, the son’s twitches have quelled and he is able to start school with his classmates.
If there’s one flavor that truly embodies the spirit of Texas, mesquite just might be it. A native, drought-resistant crop, the mesquite tree serves as a source of firewood, smoking chips, pods and beans that have taken on new, innovative culinary applications. When roasted, mesquite’s nutty flavor is akin to wheat or oat bran, with a distinct sweetness and uniquely smooth texture that strike quite a chord with local culinary talent. Mesquite is currently experiencing a newfound surge in popularity, appearing on menus across Central Texas.