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RESOURCELife at the Natty Ep

table of contentsletter from the editor .................................................................................................. 4contributors ................................................................................................................. 5meet the chef instructors ........................................................................................... 6yoga for chefs ............................................................................................................... 8coping with dietary changes ...................................................................................... 13advice from graduates ................................................................................................ 14lunchtime walks ........................................................................................................... 15community supported agriculture ............................................................................ 15day-trips from austin .................................................................................................. 16farmer’s markets .......................................................................................................... 18restaurant guide ........................................................................................................... 20

Letter from the EditorWelcome Students of The Natural Epicurean:

First off, a huge congratulation to making a monumental decision for your life path. Remember to always retain the amount of passion you have the first day of class throughout your term. Expect to have many eye-opening experiences and change in ways you might not of thought possible.

When I first came to The Natural Epicurean, I was a new transplant to Austin. I was at a loss of where to go, what to do, and when to expect amazing culinary events. I felt overwhelmed and excited all at the same time. Through my classmates, culinary instructors, and the school in general, I learned many of the who’s, what’s, where’s, when’s and why’s. I hope that this small publication can assist you with a little extra guidance through your culinary education.

Please feel free to reach out to me or any of your senior students if you have a question that this guide does not answer.

Take care, and best wishes!

Kate Loar

ContributorsKate Loar

Kate is an Indy native who moved to Austin with her two cute dogs, Franny and Zoe. She enjoys all things domestic, but isn’t domesticated.

abbie PaLmer

Abbie loves all things baking, especially chocolate. She is an artist, a writer, an explorer and is happiest when sipping on a good cappucino and reading a book.

Scottie miLLer

Scottie hails from North Carolina, but has called many states home. After years of gardening and working on the farm, the farm to table movement brought her into the kitchen. She is down to earth, inquisitive, calming, and has a weiner dog named Rocky.

brenda reed

Brenda is the the great great great granddaughter of former president Herbert Hoover. She believes a Dyson sucks better than a Hoover, and is excited about it picking up all of her cookie crumbs. Oh, and her favorite color is orange.

annie VoLK

Annie calls Colorado home, is fun, energetic, inspirational, and loves tahini (on everything).

anne HargroVe

Anne is a native Texan who has deep roots in the Austin food scene. She is passionate about the local food community, which is evidenced by her involvement with multiple organizations and restaurants around town.

Katy HacKer

Katy is from Illinois, a nurse by trade, and, don’t worry, just because her license plate says HACKR on it, she isn’t hacking into anything... I think.

angeLa Howe

Angela is a food fanatic and cookbook addict based in Austin, Texas where she lives with her darling hus-band and cat, Martha Stewart.

JaSon King

Jason is a commercial airline pilot who knows forsthand the stress and poor food options for airtravel that add to an unhealthy environment. His mission is to change the airport culture to a more peaceful and healthy friendly one.

HanaH Linton

Hanah is 200 hour RYT. She is currently working on her Macrobiotic Counselor training and hopes to em-power others with the tools to heal themselves.

nataLie conti

Natalie is a level-headed gal from the Midwest who loves her home city of Detroit with all her heart. She is on a journey to somewhere. Not sure where yet, but there will definitely be some good food.

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Meet the Chef Instructors

Alex Lopez

The Questions:

The Answers:

1. If you’re stranded on a desert island, what 5 items do you bring?

2. What is the most essential item in your kitchen?

3. Where do you go out to eat?

4. Complete this sentence “You know you’re a Natural Epicurean Chef when.....”

5. Best advice you can give new students.

You’ll learn plenty about the Chef Instructors over the course of your time at the Natty Ep. They’ll tell you their background in cooking, how they ended up at the Natty Ep, a few glimpses of what to expect. You know, the usual. Here is a closer look at the chefs, including fun facts they won’t share in their intros.

1. Lip balm, Topo Chico, utility knife, rum (to have with fresh coconut), and fruit jerky.

2. A sturdy stock pot. I love to make soup and stews and mine gets a workout. Followed by a micro-plane.

3. I don’t eat out too often, but I do love to go out for pho and I love me some taco truck action.

4. ... you ask are those muffins gluten free and/or vegan? 5. Follow your bliss. Cook because you want to, not because you have to. Explore, work hard, stay humble and surprise yourself with new discoveries both in and out of the kitchen.

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Rachel Zierzow

Rosa Vera1. Water Filter, Wind up flashlight, dark chocolate, black tea, and a machete.

2. My machete.

3. In my dreams: I sip ambrosia out of a chalice and I eat exotic fruits that are perfectly ripened with large amounts of organic heavy cream without any fear of my dairy sensitivity.

4. ... when your christmas wish list includes a vitamix, knife, french oven or dehydrator.

5. Define your culinary studies with hard work and integrity and don’t lose sight of your passion. We are in the midst of a culinary revolution and now is the time to bring your best intention.

1. 1. Machete (to open all of those coconuts) 2. Binoculars (for bird watching, star gazing) 3. Fishing gear (probably won’t be eating many vegetables out there) 4. The Bible and some good songbooks (for hope and inspiration) 5. Someone who loves being stranded on a desert island with me (for fun) 2. My NHS Japanese vegetable knife 3. Casa de Luz, Uchi 4. ... you look forward to teaching the sea vegetables class year after year. 5. Have an open mind, don’t be afraid to try new things, and learn all you can from your classmates, teachers, and others you meet. Also, be an inspiration to others by letting your talents shine.

Brian Henderson1. A machete, a surfboard, a tent, sunglasses, and vaseline.

2. My intuition

3. Casa de Luz, Uchi, Papalote Taco House, El Alma

4. ... you sort, wash and soak beans before you brush your teeth at night.

5. You’ll get what you put into it.

YOGA FOR CHEFSby: Hanah Linton

There is nothing more joyous and rewarding than watching others enjoy the food you prepared. Those of us who love to cook and cook for others do it because we enjoy it, we love it and we are passionate about it. But we can all agree that being a professional chef is not exactly a walk on the beach. It is a high pressured, intense profession. It is mentally and emotionally demanding job and it can be especially challenging to your body. Long hours of standing, lifting, cutting and carrying can really take a toll on your muscles and joints.

Having experienced a little bit of these challenges for myself, I put together a yoga sequence that will help you alleviate some of the stresses and help you relax at the end of the day.

These yoga poses are for relaxation purposes and it can be done in the evening before bed or anytime you need a little calm and physical relief. Don’t be fooled by the simplicity of these poses. These poses are extremely beneficial to your major joints and removes and prevents the energy blockages from the body. Practice this sequence 3 -4 times a week and you will really notice the benefits of these poses.

1. Easy Pose (Sukhasana)

Start by sitting on your mat. You can sit cross legged (a) or sit with one foot in towards your perineum, with the other foot resting in front of the ankle and lower calf of the inside leg (b).

Place your hands on your knees either palms fac-ing up or cupping the knees. Close your eyes and take a minute to draw your attention inward. Keeping your eyes closed, inhale three counts through your nose, exhale four counts through your nose. Do 10 sets.

2. Seated Side Bend Pose

When ready, open your eyes. From Easy Pose, stretch your left arm and hand away from your body to the side. Inhale and raise your right arm over your head and lean towards the left, stretch-ing the right side to your upper torso and waist. Exhale and come back to center. Repeat on right side. Do 5 sets alternating sides, 10 sets total.

4. Neck Stretches

(Set 1) Sit up straight in your seated pose, looking directly in front of you. Inhale and raise your head up, ex-hale and bring your head down. *** Be sure you do not hyper extend your neck when you are raising your head up. Do 10 sets. Come back to center.

(Set 2) This time, looking straight ahead, inhale and then exhale and bring your right ear towards your right shoulder, without lifting your shoulder or turning your head. Inhale back to center, then exhale and bring your left ear towards your left shoulder. Inhale back to center. Repeat each side 5 times, total of 10 sets.

3. Seated Eagle Pose (Garudasana)

You can stay in Easy pose or if you feel comfortable, come to Thunderbolt Pose (Vajrasana) by coming to kneel on the mat with knees together. When ready, come to sit on your heels with tops of your feet on the mat. If you feel any discomfort, work slowly into Thunderbolt pose by lowering yourself in small increments or stay in Easy Pose.

When in your seated pose, stretch your arms straight forward in front of you, parallel to the floor. Then bend your elbow and bring your right arm on top of the left so that your right elbow is resting on crook of the left elbow. Stay here or you can twist your forearms around each other with palms together.

Inhale and raise your arms up so that your forearms are perpendicular to the floor. Then exhale and curl your shoulders in and down and lower your arm so that your forearms are now parallel to the floor. Do 5 sets and switch sides.

5. Hand Clenching (Mushtika Bandhana) and wrist stretches (Manibandha Naman)

(Hands) From your seated pose, stretch your arms out in front of you, at shoulder lever, parallel to the floor. Inhale and pen your hand, palms down and stretch the fingers wide apart. Then exhale and close your fingers into a fist with thumbs inside. Repeat 10 times.

(Wrists) Remaining in your seat, stretch out your arms out in front of you at shoulder level, parallel to the floor, palms facing down. Inhale and bend both hands backward from wrist as if pressing your palms against a wall. Then exhale and bend at the wrist so that the fingers are pointing towards the ground. Repeat 10 times.

7. Staff Pose (Dandasana) with ankle rotation (Goolf Chakra)

Remaining in Staff Pose, slowly rotate both feet clock-wise from the ankle 10 times. Then repeat counter-clockwise 10 times. Inhale as you circle towards your body, exhale as you circle away from your body.

6. Staff Pose (Dandasana) with ankle bending (Goolf Naman)

From your seated pose, extend your legs in front of you, with feet about 6 inches apart. Place the palms on the floor about 6 inches be-hind you, fingers pointing away from you.

Inhale and slowly move (curl) both feet and toes towards you, exhale and slowly move them away from you (point your toes), bend-ing them from the ankle joints. Do 10 sets.

8. Seated Forward Bend (Paschimottanasana)

Sit in Staff Pose with hands on your knees. In-hale here then exhale and slowly fold forward from the hips. We are looking for stretch in your spine not so much in your hamstring. So you can bend your knees as much as needed. Stay and hold the posture for 3 breaths, then come back to center. Repeat 6 times.

9. Cat Stretch Pose (Marjari-asana)

Come to all fours, hands stacked directly below your shoulders and knees stacked directly below your hips. Inhale and raise your head and gently look for-ward (do not look up), exhale and lower your head down and round the spine, tuck in your tail bone gaz-ing towards your navel and scoop your belly in. Re-peat 6 times.

10. Cakravakasana

From all fours (Cat Pose), hands and knees direct-ly below shoulders and hips, inhale and raise your head and gently look forward, then exhale and press your hips to your heels, bring your head down to the mat to Child’s Pose. Inhale and come back to center. Do 10 sets.

11. Cobra Pose (Bhujangasana)

Lie on your tummy with your feet stretched behind you feet hip distance apart and tops of the feet on the mat. Place your hands next to your rib cage, your elbows against your body and draw your shoulder blades. Inhale, broaden your chest and gently push your tor-so away from the ground, pressing the tops of the feet, thighs and pelvic bones into the floor. Hold for few seconds. Exhale and lower back to the mat. Repeat 6 times.

12. Jathara Parivartanasana ( Revolved Belly Pose)

Lie on your back with your knees bent, feet to-gether and on the floor. Open your arms out to a T with your palms facing up. Inhale here and exhale and bring your knees to your chest. Inhale and then exhale and roll your knees to your right. Pick up your head (do not roll), look to your left. For deep-er stretch on right side of neck and shoulders, turn your right palm down. Stay here for 10 breaths. Re-peat on left side.

13. Dynamic Knees to Chest Pose (Apanasana)

Lie flat on your back with knees bent and feet on the floor. Cup your knees with your hands. In-hale here and then exhale and lift your feet and bring your knees towards your chest. Inhale and push your knees away from you, moving them as far away from you as possible while still cupping your knees. Exhale and bring it back to chest. Re-peat 10 times.

14. Corpse Pose (Savasana)

Lie flat on your back with legs extend out, feet at least hip distance apart. Place your arms along side your body slightly away from the torso, palms facing towards the ceiling. Inhale through your nose and exhale with mouth open. Repeat 2 more times. Close your eyes. Let your body be heavy and melt into the mat. Slow-ly begin to scan your body. Relax your scalp and your forehead. Let the corners of your eyes, your ears and corners of your mouth heavy towards the mat. Unclench your jaws, relax your throat and let your shoulders be heavy towards the mat. Relax your chest, your abdomen, your pelvic and your legs. Release your ankles and let your feet fall gently out to the side.

Stay in Savasana as long as you like. When ready, keeping your eyes closed, roll out your wrist and your an-kles. Bring your arms over your head and take a head to toe stretch. Bring your arms and your knees to your chest into a ball and roll over to your right side. With your eyes still closed, slowly bring your self up to seat-ed. Take few gentle breaths and open your eyes when ready.

COPING WITH DIETARY CHANGESby: Natalie Conti

At the beginning of my journey at the Natural Epicurean, I was a vegetarian (on and off vegan), as I had been for the last seven years of my life. Now, at the end of my path, I can no longer be classified. You would think that in going through a culinary school focused on vegetarianism, I would become more passionate about my lifestyle. Instead, I became more passionate about myself.

Food is a sensitive issue. I know I’m not the only one who has dealt with family that did not approve or un-derstand my lifestyle. Every holiday was met with giggles surrounding my half-empty plate of salad greens and cooked vegetables. I also lost a lot of time with family, because I never wanted to eat where they wanted to go. If I did manage to attend a group outing, I always felt like they had to compromise in order to keep me satisfied, or in this case, satiated. After seven years, I still get asked the same question, “Why are you not eating this?” and still hear the same joke, “Hey Nat, you want some tenderloin?” I would always chuckle at my Uncle’s attempt to include me in table talk, but in the end, I would just pass the plate to my brother and keep my mouth shut.

As a minority in a room of meat-eaters and Standard American Dieters, I have learned that it is best to let them question you instead of you questioning them. If you think YOU feel vulnerable being asked about your protein intake, think of how THEY would feel if you cut down every single thing they ate. You would think that a lifestyle choice that emphasizes the increase in whole foods and vegetables would be a good thing...but I digress.

As a student of Dietetics and Food Science that positive correlation was all I could think about. I am sure many of you like-minded individuals are fascinated by this trend as well, but my fascination turned into two years of obsession. My mind dissected meals into ratios of protein, fat, and carbs and I began eating beta-car-otene instead of carrots, so to speak. As I was learning about all of the nutrients humans need to be healthy, my body began to suffer from the excessive stress I placed on it to be perfect.

Facing the fact that everything that I had thought was right and good was actually making me sick, I looked inside and asked myself why a diet so dense and nutritious was taking its toll on me? The answer...lack of enjoyment. For two years, my gaze on the dinner plate had the power to deplete everything that is wonder-ful about food. My meals no longer had flavor, meaning, spirit, or love.

The night I found that answer was the night I found the Natural Epicurean. A place that would comfort me in my journey of using to food to heal, not destroy. A place that would help me rediscover my love for food and the joy it can bring...if you let it.

Dietary change is something that is hard to deal with. The phrase goes “you are what you eat.” Same goes with your lifestyle. If you eat a certain way, it honestly becomes a part of your identity. It can be hard to counter or question something that has been ingrained as ‘the only way’ in your mind, but if you are unhap-py with how your life is progressing or how you feel, do not be afraid to ask yourself those hard questions. Life beyond the fears, attachments, and rigidity is far more nourishing and enjoyable.

The change that the Natural Epicurean fostered in me is the return of enjoyment in the kitchen. I see ingre-dients as additional flavors spend the bulk of my time thinking about whole dishes, not individual nutrients.

My diet remains plant-centric, but I do enjoy eating fish, especially when you know the chef is conscious of where it came from. While I cannot classify myself as a vegetarian any longer, I am pleased to say that I can be labelled as ‘happy.’

--Natalie Conticontinat44@gmail.com

“As new students, I urge you to open your hearts (and stomachs) to the wonderful food culture Austin has to offer, plant-based or otherwise. The chefs here are serious about serving the freshest and best. Many Aus-tin restaurants are hyper-conscious about the Slow-Food movement and using local purveyors and you can certainly taste it! THIS is why Austin is such a foodie hot-spot. Take the time to discover it!”

ADVICE FROM GRADS:“Learn the mother sauces. I think the key to good food is the sauces so pay special attention during that ear-lier section.”

“Be who you are and say what you feel cuz those that mind don’t matter and those that matter don’t mind” ~ Dr. Seuss

“Practice constantly.”

“Repeat the recipes at home on your own.”

“Keep up with reading.”

“Start assisting hours early.”

“Don’t worry if your plans keep changing through out the course. It’s only natural. Don’t worry if you have doubts about the choices you made. It’s only natural.”

“Taste everything. Even if you are against some ingredients.”

WALK IT OFF!by: Annie Volk

Once you start getting into the groove of things, you will find we have bountiful tastings here at the Natural Epicurean. It is very common to feel full after these tastings and not need to eat lunch. You might feel like getting a smoothie or a small treat. You may just feel the urge to get your body moving! If this is the case, here are some suggestions of places that are close enough to walk to and from during your lunch hour.

The first destination is Mr. Natural’s which is conveniently located about ten minutes walking south on La-mar Street on the right hand side. If you are in dire need of a Kombucha, this is your place! They carry G.T. Dave’s brand along with several other drinks, pastries, and vegetarian cuisine.

If you continue walking south on Lamar Street, you will encounter the Juice Box and the Soup Peddler on your left hand side. Walk fast because this location is about a mile away from school, so don’t dilly dally! Here at the Juice Box/Soup Peddler, you will find a gracious array of fresh juices, smoothies, and soups. I strongly recommend the Green Monster smoothie

Heading North on Lamar, take a quick left on Evergreen and a right on Mary Street. Keep going straight and you will find Thrice Café. This is a nice little café with some good drinks and treats. They often carry vegan/gluten free/soy free pastries as well as regular pastries if you have a sweet tooth. Thrice café is attached to Thai Fresh, which is a Thai restaurant that teaches cooking lessons. They also have some good ice cream if you are in the mood. Right before you reach Thrice Café on the left hand side is a conveniently located branch of the Austin Public Library. This is a great place to go get some quiet time before you are back in class again.

CSAsby: Anne Hargrove

One benefit to living in Austin is the variety of Community Supported Agriculture programs (refered to as CSA’s) available. CSA programs enable individuals to become co-producers instead of consumers by invest-ing financially in the form of either monthly, seasonal, or annual subscription fees to a farm so that they are able to purchase needed equipment, seeds, and additional support to keep the farm running for the season. In return, co-producers share the benefits of the food produced and are better able to see the risks and boun-ty that occur year-round on a farm. If you are not able to contribute financially, some of the farms do have work share days in which your labor on the farm will be returned with a box of vegetables to take home. Most farms offer weekly or every other week delivery or pickups in which you receive an assortment of boxed produce with a description of what is inside. In addition, some farms offer dairy products and meats upon request. CSA boxes are also a great way for chefs to become familiar with local and seasonal foods and to stretch your culinary abilities as you learn how to cook creatively with what you have at hand. They are also one of the best things to share with a friend or classmate and spread the privilege of having healthy and sustainable produce around. To find the right CSA for you check out the following sites online or ask the farmers that inspire you if they have a CSA program you can join.

Local Harvest (http://www.localharvest.org/csa/)Edible Austin (http://www.edibleaustin.com/content/csas-resources-108)

DAY-TRIPS FROM AUSTINby: Brenda ReedCongratulations, you have landed in Austin, Texas; a little blue oasis in a Big Red State. Native Texans are kind and rightly so. With all the wide-open spaces there are so many places to go. Whether you prefer a qui-et, solitary walk or a camping trip with lots of adventure, Texas has something waiting for you.

Austin couldn’t be in a more spectacular location. It is part of the Texas Hill Country, some of the most re-vered scenery in the continental United States. Austin is fortunate to have the Lower Colorado River run-ning through the city’s center along with the Barton Creek Greenbelt, spanning 809 acres. The Barton Creek Greenbelt showcases 7 miles of pristine biking and hiking trails and Texas Limestone for rock climbing. This abundance of nature is just a saute away from your cooking kitchen.

Austin wasn’t always the name of this great city. So if you are out and about and hear some Austenite’s re-fer to it as“Waterloo”or its nickname of “The Violet Crown” shake your head with respect and toss out the words mis’ en place…you will be ready to roll.

You don’t have to travel far from the city to escape the concrete. And if you do want to take a road trip to explore more of the vast Texas Landscape hopefully this guide will be a resource to get you started. Sit back, read on, and get ready to share in the abundance outside of the culinary classroom!

Hiking:Barton Creek Greenbelt can be accessed from multiple locations. A great access point for hiking is to take MoPac South (by the way, this is what locals call Loop 1) and take the 360 Exit east. Make your way to the left lane casually yet with ambition, as the first stoplight will be your turn. Take a left into this office com-plex and then an immediate left to get you to the trailhead parking. Grab some water and a trail snack and mosey on up to the trail map…your options are only limited if there is high water in the creek. Visit http://www.ci.austin.tx.us/parks/downloads/barton_kiosk.pdf for more information and a quick pre-view map before you head out on the trail.

Mountain biking:We might not have the Cascades, Rockies, or Sierras, but we do have some great technical terrain in Austin and in the neighboring counties. Staying local is easy. If you are a beginner, Walnut Creek is a great place to ride on a hot Texas afternoon. If you paste the link below into your web browser and click on Austin, you will be given a brief snapshot of each trail to include the terrain, difficulty level, nuances, and what to ex-pect in terms of pedestrian traffic and wildlife.http://www.austinbike.com

Rock Climbing:Three areas that climbers in the Central Texas Area access frequently are the Greenbelt, with it’s limestone cliffs, Reimer’s Ranch, and a few hours drive to the west is Enchanted Rock; a big granite dome. Enchanted Rock is quite popular but it is well worth the drive. If you want to be in on the know, the best campsite is spot 50 backed up against a small rock cropping with access to the perimeter dome trail. Please visit Central Texas Mountaineers for more information about the local activist climbing scene. Additionally these links will give you more information on how to get to Enchanted Rock and Milton Reimer’s Ranch.http://www.tpwd.state.tx.us/spdest/findadest/parks/enchanted_rockhttp://www.co.travis.tx.us/tnr/parks/reimers_ranch.asp#activities

The Veloway:This is a place to bust out those quads or in-lines or possibly take two wheels to the pavement and just enjoy yourself in Southwest Austin. The Veloway is a 3.1 mile paved asphalt loop that sits on 100 preserved acres. The Veloway was created in response to the developing city that seemed to be taking up all the beautiful bik-ing space. It is the only trail in Austin exclusively for biking and roller blading. So if you see anyone walk-ing/jogging it…you can politely remind them that the need some wheels to cruise this zone.http://www.veloway.com

Barton Springs and Hamilton Pool:One thing you will find out quickly about Austin is the changing weather patterns can challenge your Do-shas. To stay in balance and cool that Pitta, you might have to seek copious amounts of shade in the summer-time and find a good place to cool off. Barton Springs is the heart of Austin water fun. It is a spring fed pool that has a year round temperature on average of 68 degrees. Located in Zilker Park, another popular place to hang out, throw the Frisbee, attend a music festival, etc. Barton Springs is the place right in town to cool off from the devastating summer heat.If you want to take a short drive out of town, Hamilton Pool is another spot to soak up the sun and enjoy a 50-foot waterfall given the area has climbed out of extreme draught conditions. Hamilton Pool is a historic swimming hole that features a jade green pool. It is located about 30 miles west of Austin on FM 3238. You take the 71 to get to FM 3228. You can visit the Texas Outside site for photos and directions. http://www.tex-asoutside.com/hamiltonpool.htm

Lady Bird Johnson Wildflower Center:This place was founded based on former first lady. Lady Bird Johnson’s intent to introduce people to native plants and wildflowers while appreciating the beauty and diversity of the landscape. If you would like to visit the center or attend a workshop, it’s well worth it. Located in Southwest Austin near the Veloway, you can take up two attractions in one day trip.Visit http://www.wildflower.org

Hopefully your interest in Austin and the Texas Hill Country has been sparked, and you will head out for some fun. This barely scratches the surface of all the fun things to do on a day trip. Therefore if you are look-ing for a little longer adventure this is the time to sneak in some information about Big Bend National Park (BBNP) and the funky towns of Marfa and Terlingua.

BBNP is quite possibly one of the most beautiful and definitely least visited National Parks in the United States. It is about an 8-9 hour drive from Austin. The landscape changes drastically as you head west and soon you will forget you are in Texas until one of those State Troopers gives you the warning smirk! If you love the outdoors, you will love this park. Spring Break is the busiest time of the year, so go around this time. If you plan to do a backpacking adventure, you will have to carry and cache your water. Otherwise day trips around the park are welcomed.

And to conclude with Marfa and Terlingua…words can’t describe the quirkiness. Marfa a little more sophisti-cated with a large Austin connection has some great places to relax and enjoy the Stars at Night that are big and bright Deep in the Heart of Texas. If you want to get a little more off the grid and rustle up some dust Terlingua is your spot!

So go out there, our fellow culinary students, and enjoy this vast land the natives call home ~ it’s TEXAS!

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FARMERS’ MARKETSby: Scottie Miller

The farmers’ market scene is a vibrant and energetic one here in Austin, TX. The sustainable food movement strong here and there is a lot of community support for local farmers and other vendors. The Sustainable Food Center (SFC) works to strengthen the local food system by improving access to local, nutritious, af-fordable food. They support more than 110 farmers and local vendors.

The SFC hosts three very popular farmers’ markets in the Austin area. The Downtown Market, at 4th & Gua-dalupe at Republic Square Park from 9am-1pm year around, is a very popular market. It is an outdoor affair. On sunny days hundreds of people will be out enjoying the park with their young children or furry friends or perched upon a hill finding relaxation in meditation. The market is stocked with fresh, seasonal, local pro-duce as well as breads, crafts, coffees and prepared foods for enjoying on the spot.

There is a different vibe on the Sunday farmers’ market at the HOPE market in East Austin on E. 5th & Waller St. from 10am- 3pm (fall/winter hours) 10am- 2pm (spring/summer hours.) The location is the his-toric Pine Street Station, which is lined with vendors on each side. There is almost always live music and oc-casionally free beer from a local brewer. There are seasonal, fresh and local produce and crafts and hot food service to enjoy while you soak in the sun and mellow out to the tunes, while children dance and dogs wan-der. They have a gallery at the HOPE market filled with old posters and gifts and every now and then there will be an art show or two to check out in the warehouse.

If you’re looking for a mid-week market run, Austin is on top of that too. On Wednesdays from 3pm-7pm you can pick up your fresh veggies and local goods from the Triangle farmers’ market at 46th & N. Lamar.

Shopping at the local markets is fun and can help you save a few bucks too. It will educate you on seasonal produce to add to your basket that you may have never heard of before. It is also a great way to learn about local businesses so you can support them even when you are not at the farmers’ markets. Austin is a big city with a small town feel. There is a great sense of community and always something to be involved in. Volun-teering is a great way to meet folks and give back to your community. The local farms are always looking for volunteers to help harvest veggies and the farmers’ markets take volunteers to help keep things running smoothly. All of the afore mentioned markets are non-profit organizations that greatly appreciate a helping hand. So go get your veggie on and head out to the market with a friend or two.

1. Hope Farmers’ Market Sundays 11am-3pm Pine Street Station 414 Waller St.2. SFC Downtown Farmers’ Market Saturdays 8am-1pm Republic Square 400 W Guadalupe3. SFC Triangle Farmers’ Market Wednesdays, March-September 4pm-8pm October-February 3pm-7pm Triangle Park at The Triangle 4600 N. Lamar

4. SFC Sunset Valley Farmers’ Market Saturdays, September-April 9am-1pm May-August 830am-1230pm Toney Burger Center 3200 Jones Rd.5. SFC East Farmers’ Market Market Grand Opening March 20, 2012 Tuesdays 10am-1pm YMCA East Communities Branch 5315 Ed Bluestein6. Barton Creek Farmers’ Market Saturdays 9am-1pm Barton Creek Square Mall S. Loop 1 (Mopac) & S. Capital of Texas Hwy (Loop 360)

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RESTAURANT GUIDEby: Katy Hacker & Angela Howe

$ = >10 $$= 10-20 $$$ =20+T = Trailer Food

VEGANArlo’s – Vegan Diner Food $ (T)1500 E 6th St.What to get: Bac’n Cheez Burger

Vegan Yacht – Vegan Junk Food $ (T)1001 E. 6th St.What to get: Mock Chick’n Sammie

Casa De Luz – Macrobiotic, Vegan $1701 Toomey Rd.What to get: Vegan desserts.

Beets – Raw Food Cafe $-$$1611 W 5th St.What to get: Superfood clusters.

Bouldin Creek Coffee House – Vegan Coffee Cafe $1900 S 1st St.What to get: Wanna-BLT

AMERICANMother’s Cafe – Homestyle Vegetarian $-$$4215 Duval St.What to get: House salad with Cashew Tamari Dress-ing

24 Diner – Upscale Diner Food, Vegetarian Options $-$$600 N Lamar Blvd. What to get: Beet Burger & Beet Breakfast Sausage

Eastside Cafe – Locally Sourced , Vegetarian Options $-$$2113 Manor Rd.What to get: Seasonal sides from their own garden.

South Congress Cafe – Southwestern, Vegetarian Op-tions $$1600 S. Congress Ave.

SANDWICHES & SOUPSFoodHeads – Sandwiches, Soups, & Salads $616 W 34th St.What to get: Daily soup offerings; Grilled squash and mozzarella sandwich

The Soup Peddler – Soup, Salad, & Sandwiches $501 W. Mary St.What to get: Tomato Basil Soup

PIZZABackspace – Wood Fired Pizza $$507 San Jacinto St

Homeslice – New York Style Pizza $-$$1415 S. Congress Ave.What to get: White pie, margharita pizza, Greek salad

MEXICAN/LATIN AMERICANCurra’s – Mexican, Vegetarian Options $-$$614 E Oltorf St. What to get: Avocado Margarita

Torchy’s Tacos – Damn good tacos $ (T)Multiple LocationsWhat to get: The best queso in town.

Buenos Aires Cafe – Argentine, Vegetarian Options $$1201 E 6th St.What to get: House-made gnocchi

Taco Deli – Fresh & Local Tacos $Multiple LocationsWhat to get: Breakfast tacos made with local eggs

Papi Tino’s – Mexican $$-$$$1306 E. 6thWhat to get: Enchiladas

Takoba – Mexican, Vegan options $-$$1411 E. 7th St.

ASIANEast Side King – Asian Bar Food $ (T)1700 E 6th St.What to get: Fried Curry Buns

Elizabeth Street Cafe – Modern & Locally Sourced Vietnamese $$1501 S 1st St.What to get: Tofu Bahn-Mi

Kome – Japanese, Macrobiotic Friendly $$4917 Airport Blvd.What to get: Tofu in dashi broth.

Koriente – Fast Korean $621 E. 7th St.What to get: Vegetarian Curry or Japchei

Love Balls – Japanese Street Food $ (T)1001 E 6th St.What to get: The Veg BallLulu B’s – Fast Vietnamese $ (T)2113 S. Lamar Blvd.What to get: Lemongrass Tofu Bahn Mi

Uchi & Uchiko – Asian Inspired Fine Dining $$$801 S. Lamar Blvd./4200 N. Lamar Blvd.What to get: Anything & Everyhing

Thai Passion – Inexpensive Thai $-$$620 Congress Ave.What to get: Tom Ka Soup

Titaya’s Thai Cuisine – Thai $-$$5501 N Lamar Blvd.What to get: Pad Kee Mao or Gang Garee

EUROPEANJustine’s – French Fine Dining $$4710 E 5th St.What to get: Ratatouille

Fabi& Rosi – European $$$509 Hearn St.What to get: Menu changes according to availability

UPSCALELenoir – Prix-Fixe Menu locally sourced $$$1807 S. First St.

Olivia – Locally Sourced Fine Dining $$$2043 S. Lamar Blvd.

INDIANNew India Cuisine – Indian, Ayurveda Friendly $-$$2304 S. Congress Ave.What to get: Paneer Quesadillas

Clay Pit - Indian $$-$$$1601 Guadalupe St.

AFRICANAster’s Ethiopian – African $$2804 N I-35What to get: Gomen, Bedergan, or Alicha Miser

24 HOURMagnolia Café – American style foods, vegetarian op-tions and seasonal menusMultiple locationsWhat to get: Black bean entrée, pancakes

Kerbey Lane – American style foods, vegetarian op-tions and seasonal menusMultiple locationsWhat to get: Pancakes, Kerbey queso (vegan version also)

Recipes to Look Out ForSuperfood Chocolate Clusters Masala Dosa

Almond Rice Krispy

Vegan Chili

Warming Winter Curry

Christina’s Perfect Pecan Pie filling

Mung Bean Pancakes

Seaweed Salad

Caramelized Onions

Quinoa Salad with Cranberries and Pecans

Red Lentil Soup

Marinated Antipasto

Green Tomato Jam

Roasted Tomato Tart

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FEBRUARY 2012 GROUP

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LUCK

Happy Cooking!

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