EASTside April/May issue

THE FRESH

side

OF AUSTIN

Green Gate Farms

Supporting more than just your table

Cycle in Style

On the new Lance Armstrong Bike Way

Daily B read made from scratch inside 7 east side bakeries

g in iv L in t s u A e r u P f o s 1,500 Acre

Go east. Own it.

New neighborhood. New model homes. New park. Our newest neighborhood, Knob Hill, is now selling. Go east my friends.

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IT’S WHERE YOU WANT TO WORK AND LIVE. Focus on work, not getting there

+ The Foundry is easily reached from I-35. + Arriving via Austin Metro Rail? We are located a half block away from the Plaza Saltillo Station + Arriving via bike? We are located adjacent to the Lance Armstrong Bikeway

Once you arrive

+ There is an abundance of restaurants, food trucks and entertainment venues within walking distance.

+ 4.0/1000 parking ratio + 75 bike spaces

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EAST THE FRESHER

side

OF AUSTIN

1801 East 51st Street, Suite 365-501 Austin, Texas 78722 512.809.9804 eastsideatx.com Publisher Nillo Studios

STAY HYDRATED STAY HEALTHY

Creative Director Will Bowling Managing Editor Ashley Bowling

Neighbors Emergency Center provides extraordinary emergency care that always puts our patients first. If you

Business Development Todd Meador, Marie Vargas

or your family need immediate treatment for dehydration,

Photo Editor Eric Morales

heat stroke, heat exhaustion, or other heat-related illnesses or injuries, Neighbors Emergency Center

Copy Editor Pam Bowen

can treat you thoroughly and efficiently.

Culinary Photographer Ashley Haguewood

We’re Making Lives Better Everyday.

SIGNS OF DEHYDRATION:

WAYS TO STAY HYDRATED:

Increased thirst Dry mouth and swollen tongue Weakness Dizziness Increased heart rate Confusion Fainting Inability to sweat Decreased urine output

Drink at least 8 to 10 glasses of water a day

Culinary Contributor Nick Belloni Contributing Photographers Aaron Rimbey, Will Bowling, Joan Brook, Leonid Furmansky, Adrian Gutierrez

Minimize your caffeine intake Avoid alcohol and sugary blend drinks Eat fresh fruits and vegetables

Contributing Writers Jess Hagemann, Jennifer Simonson, Sommer Brugal, Jessica Devenyns, Sam Lauron, Ben Haguewood, Mary Bryce, Creede Fitch

Drink water before and after you work out

WHEN TO SEEK IMMEDIATE EMERGENCY CARE: Fever higher than 103°F Confusion Seizures Difficulty breathing Chest or abdominal pains Fainting No urine in the last 1-2 hours

Stylist Natalie Goforth Distribution info@eastsideatx.com Submissions info@eastsideatx.com Advertising sales@eastsideatx.com

WHY CHOOSE NEIGHBORS?

Copyright © 2016 Nillo Studios, LLC. EASTside Magazine is published by Nillo Studios, LLC. No portion may be reproduced without express written consent. Editorial or advertising does not constitute advice, but is rather considered informative. Expressed opinions are those of the author and do not necessarily reflect the views of ownership.

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eastside / editor's letter

Made From Scratch “Made from scratch”—it resonates deeply with me while a little over a year ago we did that very thing. EASTside Magazine started from scratch, from nothing, just an idea, a dream, a concept to make it into something that readers indulge and enjoy—just as we do every issue now. It's similar to every one of the bakers featured here, but at the same time, very different. I am proud of each of these entrepreneurs who started from scratch and created something beautiful, something delicious, something for us to indulge. Scratch is defined in many ways in this issue—scratching their way out of just getting by, to bringing a new cultural tradition to Central Texas, to serving up locally sourced, home-made goodies to a city that has good food on every corner.

Ironically, breakfast is one of those meals that I love but rarely enjoy. After getting kids to school and out the door myself, the only thing I can pull together is a cup (or four) of coffee and maybe an energy bar (if I’m lucky). Like the rest of our culture, I’m of the “quick, instant” mindset, but we lose something vital when we brush off breakfast, our “daily bread.” When we sit down for breakfast with family or meet up with friends at a local cafe, there is something much deeper happening.

Breakfast is a fresh start, a new beginning. It allows for a time to reflect, a time to plan, a time to enjoy, a time of gratitude for the day ahead. Sharing meals together builds stronger families, and the local diner builds authentic community greater than any social network can.

This month we bring you the freshest of food in the form of seven east side bakeries. This is larger than breakfast itself. It’s about friends and family bonding over daily bread. Get out and meet these dough punchers, bakers, and chefs. You might just make a friend over a warm cup of coffee, a flaky pastry, and great conversation.

Cheers!

Will Bowling will@eastsideatx.com

agnesseebass.com

On the Cover

THE FRESH

side

OF AUSTIN

Green Gate Farms

The cover was shot under our back porch on our patio furniture.

We have nothing fancy, so it just goes to show how talented our photographers really are. Ashley Haguewood can work wonders and is excellent at setting the scene for a relaxing morning filled with breakfast and coffee, although that morning on the porch was anything but relaxing. We sure did enjoy the Lox and everything bagel from Rockstar Bagels when the photoshoot was complete!

Supporting more than just your table

Cycle in Style

ABOVE PHOTO OF EASTSIDE TEAM: ASHLEY BOWLING, WILL BOWLING, ASHLEY HAGUEWOOD, ERIC MORALES, & TODD MEADOR

H A N D M A D E J E W E L R Y A N D C U S T O M W O R K

On the new Lance Armstrong Bike Way

Daily B read

512.568.8405 Call For an Appointment Studio & Showroom 507 Calles St. Suite #121

made from scratch inside 7 east side bakeries

[the fresher side of austin]

eastsideatx.com

5

contents

22 features

Editor’s Note 05

22 Your Daily Bread

EASTside Local 08 Art+Entertainment 11

38

Style+Beauty 16

16

Go+Do 33

34 Supporting

Local Farms

Home+Away 37

Erin Flynn of Green Gate Farms calls for the local food movement to go beyond the farmers’ markets and to take the next step: to care for more than just one's own table.

Sip+Taste 45 6 EASTside | April/May 2017

Of course, not all bakeries are created equal. Due to the many sets of preferences and needs within the community, gluten-free goods, sweet opportunities, locally sourced alternatives and savory selections abound.

Thanks to carb-loving crusaders who are exposing the east side of Austin to the wide range of goodies.

find more at eastsideatx.com

An Entire Neighborhood Devoted to Modern Design THE REBIRTH OF AN INCREDIBLE CONCEPT IN EAST AUSTIN.

CONTACT:

Ann Rayborn (512) 318-9567 annr@intown-homes.com 3-4 BEDROOMS STARTING AT $400K 6 mi. east of Downtown on MLK ge without notice. Square footage is approximate. No representation or warranties either expressed or implied This community is as much about the people as herein or with respect to the suitability, usability, merchantability or conditions of any property hereinModel described.

Home: it is about the architecture. Come discover Agave.

5805 Pinon Vista Drive

eastside / local “I’ll do what I can to preserve the great traditions and rich culture of east Austin.”

With Hope & Glory An East Austin Native’s Quest To Preserve History WORDS BY SOMMER BRUGAL PHOTOS BY ERIC MORALES

Sitting in the George Washington Carver Museum and Cultural Center is a sculpture of Frederick Douglass. Hanging on the wall behind it, slightly off to the side, is the Emancipation Proclamation. The exhibit, Hope and Glory, was unveiled this past February. Berri McBride had the honor to present both.

8 EASTside | April/May 2017

M

cBride was among the first group of African American students admitted to the University of Texas at Austin.

While the path towards graduation wasn’t easy, McBride understood early on that it was paved by the sacrifices of those before him, and he has dedicated the past thirty years of his life to preserving the history of those sacrifices.

While his time at the University of Texas at Austin impacted his desires to do so, he says two experiences had a life-long significance: the first being a visit to the Lincoln Memorial in Washington, D.C. and the second was viewing the Shaw Memorial, the monument to Colonel Robert Gould Shaw and the 54th Massachusetts Regiment, in Boston, Massachusetts. “I wanted others to sense and feel the same emotions I felt [while visiting these monuments].”

He decided the best way to show remembrance was to create his own works of art or get approvals to produce, or reproduce, important pieces or sculptures. His only requirement was that “[the pieces] had to be worthy of the people involved.”

Since then, McBride has collected and commissioned a number of pieces, including the sculpture of Frederick Douglass that currently resides in the George Washington Carver Museum and Cultural

find more at eastsideatx.com

Center. McBride says Douglass’ involvement in the recruitment and organization of the 54th regiment warranted a certain kind of recognition. He says that sculpture, along with the latest representation of the Colonel Robert Gould Shaw and the 54th Massachusetts Regiment monument “are [his] proudest pieces.”

Despite his collection, McBride says the pieces weren’t easy to come by. Tina Allen, the artist who sculpted the Frederick Douglass piece, only agreed to the task after she fully understood what McBride was working towards. “As soon as I mentioned the Shaw Memorial, she agreed,” McBride recounted. “[Allen] knew of the 54th regiment and understood how important they were to our country and to all of our freedoms.” Allen passed before her piece was presented to the public.

To McBride, seeing the sculpture at Carver Museum is not only rewarding but also humbling. As a son of East Austin, McBride chose the museum for specific reasons. “My parents were very active in East Austin and pushed education and hard work [on my siblings and me],” McBride said. “I’ll do what I can to preserve the great traditions and rich culture of East Austin.” He says he’ll do so by giving back to the community he came from.

Despite the brutality and sadness the Douglass

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sculpture represents, McBride hopes visitors, especially those from the east side, can experience a feeling of excitement and a sense of pride as well. He hopes they understand the full impact of what the sculpture represents.

The sculpture of Frederick Douglass is the first piece to be unveiled in the Hope and Glory tableaux. The piece, "A Crack in the Armor," was also on display for opening day. And while McBride has a vision for where he’d like to see his pieces go next, he says the journey for each will begin at the Carver Museum in Austin’s east side.

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eastsideatx.com

9

O U R FAV E E V E N T S

Pick 9

FOR THE EAST SIDE

&

APRIL MAY East Austin Urban Farm Tour

April 9, 1-5pm Take a break from the hustle and bustle of the city to slow down for an afternoon at the 8th Annual East Austin Urban Farm Tour. Stop by Boggy Creek Farm, Hausbar Urban Farm & Guest Haus, Rain Lilly Farm and Springdale Farm to see first-hand how the farms run. Guests can also enjoy sips and bites from local chefs, mixologists, brewers and wine merchants. Tickets are $55, kids under 10 are free.

Various locations | eastaustinfarmtour.com

HONEYCHILD: An Indie Kids Fest

April 22, 10am-3pm Looking for something fun and free to do with the kiddos? Creative event studio, REVELRY, presents an interactive art event for children. Kids up to age 12 can get involved with hands-on art projects led by Austin creatives. It will take over Mueller Lake Park Amphitheater and will also include food trucks, live music and shopping from local vendors. 4550 Mueller Blvd. | thisisrevelry.com

Fusebox Festival

April 12-16 Expand your knowledge of art with Fusebox Festival, a visual arts event that showcases artwork across a variety of mediums. Visit different galleries and venues across east Austin and other areas to view art that focuses on local, national and global conversations about community and culture. The event is free to attend.

Various locations | fuseboxfestival.com

Earth Day ATX

April 22, 12-7pm With a new location for 2017, Earth Day ATX will take place at the Huston-Tillotson University campus. The free event includes live demonstrations, workshops, a keynote speech

by Mayor Steve Adler, and plenty of fun to celebrate sustainability and planet Earth.

900 Chicon St. | earthdayaustin.com

SFC: Farm to Plate

May 10, 6-9:30pm Taking place at the historic Barr Mansion, Sustainable Food Center’s 10th annual Farm to Plate will serve more than 600 guests and feature chefs from 30 of Austin’s most acclaimed restaurants. The annual benefit focuses on serving local food and beverages and showcasing the sustainable farm and ranch offerings of Central Texas. Food from Barley Swine, Contigo, Jacoby’s and Uchi are among the many 2017 Farm to Plate offerings. Tickets are $300 per person. 10463 Sprinkle Rd. | sustainablefoodcenter.org

Renegade Craft Fair

May 20-21, 11am-6pm Renegade Craft Fair is returning for its 8th year in Austin! The national craft fair will be back at Fair Market for its bi-annual shopping event featuring independent makers and artisans. Enjoy handmade items from more than 100 local makers, DIY workshops, as well as food and drink. The event is free and open to the public. 1100 E. 5th St. | renegadecraft.com

Pecan Street Festival

Weird Homes Tour

April 22, 10am-6pm Unlike other home tours, these houses are keeping Austin weird. The Weird Homes Tour takes you inside the strangely unique homes that are hidden around the city, with one stop on this year’s tour being east Austin gem, Indra’s Awarehouse. The home-turnedcreative space is a visual and performing arts studio that was built by an artist and acroyogini. Standard tickets are $30.

Various locations | weirdhomestour.com 10 EASTside | April/May 2017

May 6-7, times vary A favorite pastime for many Austinites, the Pecan Street Festival is back for its 40th year! The festival is one of the longest running arts and crafts festivals in the nation, with hundreds of local and regional vendors, family-friendly activities and three stages of music taking over the Historic 6th Street District.

E. 6th Street | pecanstreetfestival.org

find more at eastsideatx.com

Lone Star Jam

May 27-28 Make your way to Travis County Expo Center to spend Memorial Day Weekend jamming to country music. With headliners including Aaron Watson, Casey Donahew and Pat Green, the country fest features 20 bands on two stages, a food truck court and a 6K SF beer hall. General admission is $70.

7311 Decker Ln. | lonestarjam.com WORDS BY SAM LAURON

Arts + entertainment April+ May 2017

12 enter-

tainment

A SMALL EAST SIDE

THEATRE PROVIDES AN AWARD WINNING MIX OF DRAMAS, WHIMSICAL COMEDIES, & CLASSIC MUSICALS.

14 visual artist RICHIE DEEGAN

REVEALS HOW LIFE

Dark, muted colors and layered textures characterize much of Richie Deegan’s work. p.14

AS A ROCK BAND DRUMMER, GRAPHIC DESIGNER, FATHER OF 3, AND OIL PAINTER DIDN'T HAPPEN BY ACCIDENT.

eastside / entertainment

“During any given season, theatre-goers can expect a mix of original works, Shakespeare, classic comedies, recent awardwinning dramas or musicals.”

The World is a Stage Austin’s Small Theatre Has a Huge Heart WORDS BY JENNIFER SIMONSON PHOTOS BY AARON RIMBEY

Nestled in a tiny strip mall near Airport Boulevard in between KOOP offices and a local massage studio, The City Theatre does not look like much from the outside.

T

he front lounge with its Mama Mia and Wicked posters covering the walls looks like little more than a talent agent’s waiting room. But once through the lobby, the ceiling lifts and the low hanging chandeliers, dark blue Victorian-era chaise lounge chairs and deep red walls emulate an Off-Broadway ambiance. Behind the lobby sits the theater, an intimate proscenium stage, and with just 85 seats, there is not a bad seat in the house.

Walking through the never-ending space, artistic director Andy Berkovsky says, “It is a lot bigger than it looks from the outside.”

On a Thursday night in February, the stage is set for Edward Albee’s Pulitzer Prize-winning play, Three Tall Women. Before the 8 pm show, the fourperson cast sits behind the stage next to a metal clothing rack full of ensembles for quick wardrobe changes. To prepare for the play, the all-volunteer cast rehearsed three hours a night, four nights a week for almost a month. On this particular night, about 20 people sit in the audience to watch the two-act, thought-provoking play that follows the hardships and hopes of three women in one of the 12 EASTside | April/May 2017

most successful plays in Modern American Theatre.

In a town famous for its artist community, live theatre is often overshadowed by its louder cousin live music. However, The City Theatre, along with several small nonprofit theatres, provides Austin with a healthy theatre community. While some theatres stick to innovative or experimental works, variety is the name of the game at City Theatre. During any given season, theatre-goers can expect a mix of original works, Shakespeare, classic comedies, recent award-winning dramas or musicals. The rest of the 2017 season includes Nunsense, The Taming of the Shrew, August: Osage County, and Chicago.

“I think our variety of theatre that we have to offer each season [makes us unique],” Berkovsky smiles.

“Our patrons really appreciate seeing a popular comedy one month, then a serious cutting edge drama the next.”

The City Theatre has been performing and producing for audiences since 2006 when Berkovsky left his job as a high school drama teacher and founded the theatre. In efforts to provide mainstream theatre to all audiences, ticket prices consistently

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remain low. General seating runs $10 on Thursday nights and $15 on Friday, Saturday, and Sunday. The non-profit arts organization is also sponsored in part by The Austin Creative Alliance and the Austin Cultural Arts Divisions.

Though it does not look like much from the outside, the theatre holds its own in the local community winning the Austin American-Statesman “Best Theatre Company” twice and has been recognized by the Austin Critics Table Awards, the B. Iden Payne Awards, the Central Texas Excellence in Theatre Awards and Austin Live Theatre.

The stage is in constant use with rehearsals, classes, workshops and live performances. Behind it all, Berkovsky is there almost every day of the week making sure it all runs smoothly. When asked what was the most rewarding part of his job, he said, “bringing actors, directors and designers into our little venue and seeing the great work they do.”

contact:

512.524.2870 3823 Airport Blvd. citytheatreaustin.org

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From the team behind Canopy comes another creative campus. Springdale General’s 165,000 square feet of commercial space, designed by Michael Hsu Office of Architecture, will serve as home base for diverse creative and social impact communities that include architects, furniture makers, art workshops and a cafe, as well as nonprofits, social ventures and philanthropic capital and service providers.

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13

eastside / art

“Places, Figures, & Faces” A New Collection from Austin’s Favorite Painter, Drummer, & Father WORDS BY JESS HAGEMANN PHOTOS BY ERIC MORALES

“How can I get behind the outer

Richie Deegan would never layer … the deepest layer,call allhis the way underneath to express full-time gig as an oil…painter ‘acci-or evoke emotion through dental.’

If anything, art is paint?” (literally) his God-given vocation.

contact:

richiedeegan.com richiedeegan richiedeeganart

Deegan’s next solo exhibition will open on May 6, once again at Imagine Art. While his first show there was called “A Year on the Horizon” and predominantly featured abstract landscapes, his new show, “Places, Figures, and Faces,” will represent a broader cross-section of the themes and subjects that Deegan most likes to paint: portraits, figure drawings, and more abstract landscapes. Several of the pieces to be shown were inspired by the passing of Deegan’s father in October 2016.

I

n 2002, Deegan was a Nacogdoches art school dropout and drummer for a successful threepiece rock band. Sundowner’s first album had been licensed by MTV’s Real World, and the trio was regularly selling out 400-seat performances around Texas. Following one fateful show in Houston over Easter weekend that year, Deegan’s friend Brad left Space City around 2 am to drive back to Austin. Halfway home, he lost control of his jeep, veered off the road, and flipped the vehicle 12-15 times in the center median grass. Brad was pronounced dead on-scene.

“That was a real eye-opener,” confesses Deegan.

According to the now 42-year-old, all three band members started questioning what they were doing and where they were going in life. “We were all engaged to be married, and we all had to ask ourselves, did we want to continue this sex, drugs, and rock-and-roll lifestyle, or focus on our families?”

Although Sundowner had a major record label deal in the works, Deegan was the first member to drop out, and his bandmates quickly followed.

Dark, muted colors and layered textures characterize much of Deegan’s work. He likes to drag squeegees (in the style of German artist Gerhard Richter) and other tools through the paint, then “stand back and see what happens.” Critics have noted a “hurried” quality to Deegan’s style, which he laughs off lightly. “I have a limited window when I can get in the studio and work uninterrupted,” he says, “before one of my daughters is knocking on the door asking for a snack.” Once he finishes a painting, however, Deegan hangs it on the wall for weeks or even months, explaining, “I’ll love it at first, but if I don't continue to love it, it gets painted over. If I don't love it, no one else is gonna love it!”

Find Richie Deegan’s art for sale on his website and in galleries in San Antonio, Houston, and his hometown of Boston.

Deegan’s next solo exhibition will open on May 6, once again at Imagine Art.

“[That commission] launched me as a full-time painter,” says Deegan. “My productivity and creativity started rolling, and then people started buying.”

At Deegan’s first solo show, held at the Imagine Art gallery (a Christian ministry that empowers artists with disabilities), Deegan sold 30 of the 40 canvases he had on display. His unexpected success boosted Deegan’s confidence, and he quit the graphic design business entirely.

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After the band broke up, Deegan married his high school sweetheart (they now have three daughters together), and started a graphic design business to support his fledgling family.

Eleven years later, in 2013, Sundowner’s ex-vocalist and bassist, Bill Brimer, contacted Deegan about a new project. Brimer had since become a Lutheran pastor, and he wanted to contract Deegan’s business to design his church’s logo. The two old friends’ working relationship continued evolving until Brimer’s parish commissioned Deegan for seven huge abstract paintings for their sanctuary. At the time, Deegan wasn’t producing more than one or two new paintings a year.

MODERN ARCHITECTURE AND URBAN LIVING

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$316k Bill Brimer, the singer-turned-pastor who commissioned Deegan’s earliest work, also operates a nonprofit in Uganda. Soul Thirst Africa is a 501(c)3 humanitarian organization dedicated to building clean water wells for refugees displaced by the Lord’s Resistance Army terrorist group. Deegan donated 20% of the total sales from his first art show to STA, and now he visits Uganda once a year to assist STA’s efforts directly.

The Ugandan landscape has, of course, influenced his art. [the fresher side of austin]

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15

Cycle in

Style WORDS BY NATALIE GOFORTH PHOTOS BY ERIC MORALES

Natalie Goforth, owner of Fast Folks Cyclery & Café, modeling a Civic Bike, seven speed $375, at Fast Folks Cyclery & Café

Cycling allows one to be self-expressive through style and sustainability. Not only is it the most appealing way to get more intimately acquainted with a city, but it's also efficient. In fact, bicycle power is one of the most efficient forms of mechanical energy transfer ever conceived. Bikes make it easy to look good, feel good, and be good.

Cycling is not just a sport—it’s a lifestyle. So let Fast Folks Cyclery & Café at 1201 E. Cesar Chavez keep you stylish and caffeinated in the process.

Katrina O’day hip bag $40, at Fast Folks O’day’s designs are sold at Fast Folks, Solid Gold, Hacienda, Blanton Museum, Pink and Silver Fashion Truck and Texas National Outfitters.

16 EASTside | April/May 2017

find more at eastsideatx.com

Style + beauty

April+ May 2017

16 cycle

fashion

WHETHER YOU'RE A SPEED CYCLIST OR A LEISURE TRAVELER, WE FOUND SOME EASY BUT STYLISH

Laura Gilpin, owner of Homestead Healing is modeling State Bicycle, single speed $475, at Fast Folks Cyclery & Café

WAYS TO CYCLE THROUGH FASHION WHILE KEEPING YOU LOOKING COOL WITH THE LASTEST BIKE GEAR.

Location: Lance Armstrong Bike Way at Eastside Station Apartments 1700 E 4th Street eastsidestationapts.com

Two time Olympian, Raasin McIntosh, ESL and nonprofit manager, models a Tribe Messenger Track Bike $675, at Fast Folks Cyclery & CafĂŠ.

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19

CST Color Tires, $20 at Fast Folks Cyclery & CafĂŠ

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Kyōten Sushiko 4600 Mueller Blvd. Ste. 1035 | Austin, TX 78723 | (512) 888-7559

Dinner

Omakase only, by Reservation only. Reservations available via kyotensushiko.com

[the fresher side of austin]

Casual Lunch 11:00am-2:30pm Thursday - Sunday

eastsideatx.com

21

r u o Y

y l i a D d a e br NYNS JESSICA DEVE OOD WORDS BY EY HAGUEW HL AS BY PHOTOS

y

7

Carb-loving crusaders have found their niche on the east side and are giving local residents a reason to add scrumptious baked goods onto their weekly shopping list.

From made-from-scratch donuts that are putting a fashion designer through school to bagels that were baked to fill a stomach as empty as the owner’s bank account, the story behind every bakery on the east side is different. One thing that they all have in common, however, is a passion for sharing the joy that comes through providing fresh delicious food. So grab a slice of bread and listen to a tale. You might find yourself even getting up for seconds.

[the fresher side of austin]

eastsideatx.com

23

g n i r a e W

their S tripes

AT EASY TIGER’S BAKERY, GLUTEN IS KING.

Favorite

The contrast of an elegant European-style bakery atop a boisterous beer garden is not a combination that you would expect to be the hearth of some of the highest quality artisanal loaves in Austin.

Menu I tem

Try their fresh pretzels with housemade mustard or salted, whipped butter for just $3.

But neither did the folks who opened Easy Tiger. “That was a happy accident,” admits head dough puncher David Norman. “We found this space, put the two concepts together, and as soon as we did, then we realized the synergy between that and how beer and bread are so similar.”

But not just any bread will do for this baker. After a year in Germany, David’s first love remains German bread. Surprisingly, however, at Easy Tiger, “Most of our bread is French or Italian.” David paused as he gazed at the wooden bread racks and corrected himself saying, “We do pretzels, and we do one rye bread.”

However, his infatuation with German breads will not remain an unrequited love for long. “I’m going to do more of those [German breads] when we get into our second location,” which is under construction at the Linc Austin.

The current Easy Tiger, however, is not suffering from a lack of German rye.

The wooden pegboards that line the exposed brick wall of the historic building are impossible to keep laden. Small wooden signs strung over wooden dowels announce that over half of the stock is out—an impressive feat considering it was only lunchtime and the bakery is open until 2am.

As you wait in the line that languishes out the door, the distinctive smells of 24 EASTside | April/May 2017

find more at eastsideatx.com

David Norman will soon be releasing his debut cookbook: Bread on the Table.

It is expected within the year.

You can occasionally find David hosting workshops around town or partnering with local businesses to organize bread demos at events.

Keep your ear to the ground for announcements.

yeast and gluten waft out onto the pavement and assure you that although the wall is bare, fresh bread is baking. The urgency of the production is tangible as you stand anchored to your spot watching the bakers through the glass pirouetting out of each other’s way to fill orders.

Working in this spectacular baking ballet, it’s no wonder that David has developed such a passion for gluten. “I love to bake bread. But I also love to come in in the morning and see racks full of breads that are beautiful that I didn’t bake because I know that I taught those people to do it, and they take the same pride in doing it as I do.”

B razilian

Cheese B read

EXPERIENCE PÃO DE QUEIJO When was the last time you heard of a trade embargo on wheat inspiring the creation of one of the most delicious, gluten-free baked goods available today? Well, it doesn’t happen very often, but when it does, the result is a cheesy reproduction of the original—in the best way possible.

“About 200 years ago, Europe stopped sending flour to Brazil because they wanted to be independent… So [Brazilians] started to make bread with what they had, which was tapioca. They mixed it with milk, eggs, and cheese too,” explains Christiano Prado, the founder of Lua Brazil, the only place in Austin where you can purchase pão de queijo or Brazilian cheese bread. His centuries’ old recipe is a staple in Brazil but something that has yet to make inroads here in North America.

After several weeks of bringing his pão de queijo to every party he attended, Christiano observed that people were coming by just to try his cheesy creation. Today, he notes the Lua business model is much the same. “People just come [to his Hope Farmers’ Market stand] to taste and go, ‘Oh my God, I want that.’”

touch, you can’t help but blame people for coming back for more. And Christiano makes sure that they do. “In Brazil, you’re not going to find different flavors of cheese bread. That’s something that we created [in Austin].” In fact what you’re getting here isn’t actually made with the customary Minasgerais cheese that you would find in Brazil. Parmesan is used instead. Christiano believes using parmesan gives it more flavor and makes it “even better.”

There is no denying that this man is an artisanal cheese whiz. In just over a year, Christiano has developed a host of flavors including his newest release “Great Balls of Fire.” Unsurprisingly, the popularity of this Texas taste blew up.

At the end of the day, Christiano stays true to his roots as a cultural ambassador. We’re “here to provide an experience,” he insists. “The selling is a consequence of that.”

Want More?

You can find Lua Brazil’s cheese bread at any of the Austin area farmers’ markets, or place orders online for delivery!

Loaded with cheese, gluten-free, and springy to the

[the fresher side of austin]

eastsideatx.com

25

Baking

Heart With

Favorite

Menu I tem

Cheesecake! We suggest Vanilla with Confetti, Turtle, or Lemon Poppy Seed.

Nine inch cheesecakes are $33, and orders must be placed 72 hours in advance.

26 EASTside | April/May 2017

find more at eastsideatx.com

New Class

EXPERIMENTATION IS THE CORNERSTONE OF SUGAR MAMA’S BAKERY. “I can pipe a cupcake, but you don’t want to see me decorate a cake,” Olivia O’Neal, Sugar Mama’s founder, says wryly. A self-made baker, Olivia never went to culinary school. Instead, she began practicing her technique at home and taking baked goods to parties. At the beginning, she divulges that all she had going for her was good taste. “Definitely not the decorations,” she exclaimed, “I look back at the early days, and I’m like, ‘Oh my goodness I can’t believe that I took that somewhere and people ate it still!’” Despite her homemade aesthetic, Olivia quickly gathered a loyal following of comfort food connoisseurs.

Much of this has to do with her nature. Olivia is elbows-deep in Sugar Mama’s baking projects.

Whether it’s experimenting with vegan, gluten-free, or hyper local options, Olivia is willing to take on

the project. “Oh yea, we make everything from scratch. The only thing we don’t make from scratch are the Oreos.” However, she admits that she never lets her passion run late into the night, instead preferring to spend time with her family. “My goal is not to have that kitchen going 24 hours a day. It’s to be proud of what we’re putting out.”

What she is proud of, however, is continually changing. Once a year, often to the chagrin of her patrons, Olivia changes Sugar Mama’s menu. She admits that the excitement it causes is part of the fun behind the annual change. “I had a petition started once for something that was taken off the menu to bring it back,” she remembers.

Did they bring it back? “Yeah! Of course I did.”

Olivia laughed, “I’m here to please the people!”

Did You Know?

Sugar Mama’s strives to reduce their waste as much as possible, working with Break it Down to compost their leftovers and recycle their boxes.

[the fresher side of austin]

of Kolache

If there’s one thing Austin doesn’t have enough of, it’s kolaches to go with its vast local brew selection.

Thankfully, come May, brothers Josh and Noah Lit are going to change that.

Batch’s savory kolaches are the result of a harmonious pairing between the pastries of Jasmine Jones (owner of I Knead That bakery) and the meticulously smoked meats of Micklethwait Craft Meats. Co-owner Josh claims that when crafting the kolaches, “We use local as much as possible. Most of the local stuff is going to be for the fruit ones we do.”

In the brick and mortar that’s coming this spring, “We’ll have beer on tap as well. We’ll also have a full coffee program.” Moreover, he announced that, as a team, they are aiming to serve all demographics of snackers. Soon, from 7am to 11pm, you will be able to get your fill of warm, Czech-inspired Texas pastries.

3220 Manor Road

eastsideatx.com

27

Risers early

GET THERE QUICK TO GET YOUR PICK S-H Donuts doesn’t smell like an ordinary donut shop. It may look like one, but the soft scents of fresh baked indulgences tell you that you’re about to sample something extraordinary.

Every morning at two o’clock Socea and her husband Sarorn begin mixing dough for their donuts and kolaches. “Sometimes they come in at three. But then they have to go fast,” says the couple’s son, Vuy, with a grin.

Seven days a week, while the rest of us are deep in dreams, this dedicated couple comes in to bake donuts.

Don’t be fooled though; these donuts are not place and bake. For each pastry, Sarorn developed a unique recipe based on years of observation.

“He learned it in Long Beach from the other Cambodian donut-makers,” explains his son who spends his weekends working in the sparsely decorated but spartanly clean shop.

28 EASTside | April/May 2017

These long years of absorbing information were not for naught. A quick search on Yelp will tell you that these donuts have risen into a league of their own for East-siders. To explain the small cult following that they’ve generated on the east side of town despite having no online presence, Vuy shrugged his shoulders and stated matter-of-factly, “My dad took a bunch of recipes that he had learned and then worked to make his own.” Trying to elaborate on what makes his father’s recipes so unique, Vuy mimicked the soft airiness of the spongy dough between his fingers.

“They’re fluffier. And light,” he finally proclaims.

Must Try

You can’t go wrong with the light and fluffy crunch of their glazed donuts! If sweet is not your thing, try the buttery, flaky croissant with sausage, egg, and cheese.

The quality of this Cambodian couple’s baking is readily apparent in the glass front cases, which were nearly empty despite the early hour. What was left, however, was decorated by someone who has a steady hand and a penchant for sugar sculpture. Each donut has such a unique personality

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MORE THAN DONUTS In addition to donuts at S-H, you can also satisfy your cravings for kolaches and breakfast tacos, all of which are baked fresh each morning. “There’s a lot of diversity living around here, so why not make tacos?”

Vuy says. And he’s right, why wouldn’t you give a Texas twist to a donut shop on the east side?

The apple fritters are stuffed chock-full of fresh apple, making the donut more of a fried apple pie than fried, spiced dough.

that it would be hard to imagine that you couldn’t have a favorite even from just looking. Once you taste them, however, the decision becomes even more difficult.

“I like them all!” exclaims Socea. “I eat maybe one or two a day.” She isn’t alone. “Some customers, they come almost every single day,” her son claims.

“They just grab some donuts, and then they go to work.” This dedication to S-H Donuts comes with an unexpected bonus for the patrons. Vuy explains that, “Eventually it’s like, ‘I know you!’ So [Socea and her husband] pack everything into a bag and just give it to them [before they can order].”

Despite the continual rush of people pushing in and out of the door, Socea and her family manage to greet over half the customers by name. Not only that, but they do so in multiple languages. More surprising still, it seems that Socea’s sensitivity to the different preferences of the clientele has not only shaped her greetings but also the list of offerings in the donut shop.

In addition to donuts at S-H, you can also satisfy your cravings for kolaches and breakfast tacos, all of which are baked fresh each morning. “There’s a lot of diversity living around here, so why not make tacos?” Vuy says.

And he’s right, why wouldn’t you give a Texas twist to a donut shop on the east side?

the

Miracle of Corn EL MILAGRO PLANTS DEEPER ROOTS IN AUSTIN.

Whether you call them tortillas, taco shells, or Mexican bread, corn tortillas are the building blocks of tacos and a staple of Mexican cuisine: a staple that El Milagro has perfected over the years.

“In Mexico you have to go in every day to buy tortillas at the local tortilla factory. It’s like a bakery with fresh bread,” explains the founder’s son, Manuel Lopez, who manages the company’s R&D department.

Favorite

Menu I tem

The most popular donuts are the glazed, chocolate, and blueberry.

Although this tortilla titan is based out of Chicago, he works closely with the factory in Austin. He says that their migration south of the Mason-Dixon line was a case of ‘right place-right time.’ The family business had just begun to roll out their plans for a new location when an industry friend mentioned that El Lago was selling its factory. “We visited several times and really enjoyed the visits,” Manuel recounts. On their last visit, “We brought our recipes and our menu there [to Austin]. So we

[the fresher side of austin]

did manufacture on 6th Street until about three years ago.”

Since then, manufacturing has moved to San Marcos, but Manuel adds, “Currently, our biggest market is still the Austin metropolitan area.” As Austin remains El Milagro’s bread and butter, Manuel wished to share some insight with the locals. “Our goal is to convert the 6th Street location into a taqueria,” he revealed.

Although this news is likely to send shockwaves through taco lovers, don’t start inviting people to Taco Tuesday here just yet. Manuel says that the taqueria won’t open its doors for another year or two. “We just don’t move that quickly sometimes,” he allowed. “Some people get a little frustrated by that, but that’s kind of our M.O.—trying not to over-extend ourselves, trying to do things the right way one step at a time.”

Must Try

A bag of freshly made corn chips are just $2.50. What's not to love? eastsideatx.com

29

Bagels by

the Basket

A STARVING ARTIST CATCHES HIS BIG BREAK OVER BREAKFAST. After getting back from a wild European tour, Austin drummer Joe Humel found himself playing in seven different bands, working the door at Momo’s, and still barely able to make rent. So when the opportunity came for a seasonal job, he left his musical career and took a chance. Unfortunately, six months later, he found himself wondering, “Now I have nothing. I have no money, no job… now what?” The unlikely answer to his plea came to him on New Year’s Eve. “I thought, ‘I’m going to try making bagels. I think that’ll be a lot of fun,’” Joe remembers. With no job to crowd his calendar and a grumbling stomach to fuel his ambition, Joe quickly began sifting through recipes and experimenting with the laborious process of bagel making. For three weeks he rolled, shaped, boiled, and baked bagels until finally a friend encouraged him to take a batch to the manager of Garden District Coffee House. After delivering a basket full of bagels, Joe says that the coffee shop immediately placed a daily order. “I walked out of there like, ‘What did I just do?’” Within days, several other coffee shops had placed recurring orders that 30 EASTside | April/May 2017

quickly outpaced Joe’s home-baking capacity.

It was then that Rockstar Bagels was born. Although, Joe’s telling of the tale is more like, “Well, I guess I just started a business…” Despite his initial uncertainty, “Everything just started falling right into place,” he recalls.

However, it turned out that perfecting his bagels was like trying to break into a vault filled with trade secrets. “The bagel business has always been a pretty protected kind of field. Back in the ‘20s when bagels hit New York, the Jews had it as an apprenticeship. It was a very specialized product, like you had to be an apprentice in order to learn how to make it. For the most part you still do," according to Joe. “Nobody knows how to make bagels. This is why they’re not everywhere.”

Despite knowing that the traditional recipes were iron-clad secrets, the busy bagel CEO was undaunted. He simply decided to develop his own recipe.

“The first 9 or 10 months I was by myself 7 days a week. Literally, at some points I was working 27

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WANT MORE? You can find Rockstar Bagels at their walk-up window at 1900 Rosewood Ave. or at one of their many retail locations including Wheatsville Co-op, Cherrywood Coffeehouse, Sa-Téen Coffee, and Royal Blue Grocers.

Favorite

Menu I tem Lox Sandwich! A fillet of brined salmon, cream cheese, tomatoes, onions, and capers on a rosemary and sea salt bagel.

This is $9 of savory goodness.

Stroop Club

hours straight…” Eventually, the exhausting hours of experimenting paid off when he discovered that there was a simple secret to a great bagel: texture.

Bagels must be fermented, boiled, and baked to get the gluten to break down. Joe describes the proper texture of this baked good saying, “It’s got to have a certain pull. It’s going to be chewy. It’s got to be exhausting to chew.” That is also why, he says, that there is only one way to make a bagel: with gluten. “What makes a bagel a bagel is the high gluten [content].”

This purist’s dedication to basic bagel technique has gained this dough-punching CEO quite a loyal following. It is also the source of his continued search for the perfect recipe. However, with a flash of his teeth, Joe Humel proudly claims that he thinks he makes “a damn good bagel” anyways.

Chantal Piët arrived here straight from the Netherlands in September 2015 with three suitcases, in which held two heavy halves of a stroopwafel iron and some personal stuff.

Mueller Farmers’ Market gave Stroop Club the break they needed. Today, Stroop Club

caters corporate and private parties and two Farmers’ Markets with live baking. They’re available in 45 local coffee shops and grocery stores, including Central Market.

Stroop Club does real authentic Dutch stroopwafels: a crunchy,

[the fresher side of austin]

cinnamony waffle cookies with luscious caramel in the center. They carry traditional and chocolate stroopwafels and organic gluten free ones as well. Stop by their farm stand for specialty flavors: s'mores, picante piña, Nutella & strawberries, and more! eastsideatx.com

31

Chronic Sinusitis sufferers: et It is time to g ! your life back

Dr. Daniel J. Leeman

is committed to providing his patients with the highest level of quality care and service.

Thanks to Balloon Sinuplasty Technology, Dr. Leeman is providing relief to patients who suffer from Chronic Sinusitis!

TM

32 EASTside | April/May 2017

find more at eastsideatx.com

Double Board Certification: American Board of Facial Plastic & Reconstructive Surgery, American Board of Otolaryngology/Head & Neck Surgery

3607 Manor Road, Suite 101 • •

512 872 4747

Godo+

April+ May 2017

34 go to

the farm

FARMERS SKIP &

ERIN TALK ABOUT THE TREMENDOUS NEED TO PROVIDE ACCESS TO OUTDOOR EDUCATION AND HEALTHY FOOD TO ALL PEOPLE.

36 go&do

grocers

SIX EAST SIDE

GROCERS PROVIDE A VARIETY OF NATURAL, SEASONAL

Springdale Farm Stand is open Wed. & Sat., 9am-1pm. While you're there, get breakfast from Eden East. It's BYOB, so bring some bubbles to go with your fresh squeezed orange juice! p.34

FOOD TO NOURISH YOUR BODY.

eastside / go&do

The Next Step Forward

Supporting local, organic farming WORDS BY SOMMER BRUGAL PHOTOS BY AARON RIMBEY

Green Gate Farms is located eight miles from downtown Austin. Still, it feels worlds away. The city is far from sight: the hustle and bustle of cars and people replaced with farm animals shuffling. Erin Flynn says this five-acre lot is a magical spot, fundamentally different from the rest of Austin. According to Flynn, it’s much more than just a farm.

34 EASTside | April/May 2017

I

n the mid-2000s, Erin Flynn and her husband, Skip Connett, left their corporate careers in public health for life on the farm. With little knowledge of how to farm, they jumped right in the deep end.

“Farmers always tell you, ‘never start with a CSA,’” Flynn explained, “but we started with one anyways.” Luckily, Flynn says people in their community loved what they were doing. By word of mouth, their small CSA, or Community Supported Agriculture, program began to grow.

Today, the farm is home to animals like chickens, rabbits, horses, and goats. It has a farm stand, offers educational classes, and invites students via school field trips and camp programs to learn about the farm. The first camp formed after a CSA member informed Flynn that her son wanted to learn how to catch and butcher a chicken.

“Every farmer in Texas has to have a variety of enterprises to survive,” Flynn explained. In most states, organic farms receive state-issued support from non-profits and university programs. Texas, though, offers little institutional support for what their farm is trying to do.

When asked about organics and the narrative surrounding the word, Flynn is conflicted. “I’m deeply concerned [that organic farming and produce] is a trend.” She admits that while shopping at the farmers’ market is beneficial, the real reason to do so is often overlooked. “What many market goers fail

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to realize is that when it rains, nobody goes.” And when nobody goes, farmers are left without pay.

Just recently, a new housing development was announced that would enclose Green Gate Farms. The initial proposal completely replaced the farm, but a petition from the local community, along with pushback from Flynn and Connett, changed that.

The new plan will build around the farm instead.

Flynn has a knack for turning a negative into a positive. So despite her disappointment, Flynn says there’s still great opportunity. “In a perfect world, developers would be required to feed the people they were building homes for,” envisioned Flynn.

She continues to explain that development plans have basic living amenities, so why not food?

Instead of building communities around golf courses or tennis fields, Flynn suggests doing so around a farm. The idea she is referring to is agrihoods. “The hope is that when you buy into this community of homes, you buy into the CSA as well.” In a time where support for local farmers is low, Flynn sees this new way of living as a way to tackle food security in Austin—and elsewhere.

Visibly frustrated by the impending changes set to take place around her farm, Flynn switches gears.

She begins to describe their plans to incorporate agrotourism at the farm’s second location on the Colorado River. “We want people to come to our farm to harvest their food and to make their own dinners in a community kitchen.” She wants the

NATIVE KNOWLEDGE: Green Gate Farms has more than 200 seasonal CSA members who pick up their weekly or biweekly shares at the farm’s location on Canoga Avenue. Alternatively, individuals can become community organizers. In exchange for organizing a pick-up location in town for a group of ten or more, COs will receive a discounted vegetable share.

HEIRLOOM QUALITY JOURNALS & ALBUMS

The CSA further supports food access and food justice by offering a SNAP Community Supported Agriculture program. In partnership with the Sustainable Food Center’s Double Dollar Program, families can purchase the Vegetable CSA using SNAP Lone Star benefits.

“If people care about local food, they need to care about more than just their own table.”

farm to empower visitors to experience farming in an intimate way.

When discussing agrihoods and agrotourism, one theme is made clear; a farm, according to Flynn, is much more than just food. Often times, it’s mental health; other times, it’s an escape from daily life.

Either way, both scenarios fuel the more than 800 volunteer requests Green Gate Farms receives every year.

“There’s a tremendous need to provide access to outdoor education and healthy food to all people,” declared Flynn. This is especially true for elementary-aged children and marginalized groups in Austin, like refugees. Green Gate Farms is working with the Multicultural Refugee Coalition to bring groups of volunteers to the farm.

Flynn says that while this group of people needs it most, she can’t do it alone. She calls for the local food movement to go beyond the farmers’ markets and to take the next step. “If people care about local food, they need to care about more than just their own table.”

...for that next chapter of life.

Congrats Class of 2017!

701 Tillery Street (in back building) ionahandcraftedbooks.com 512-247-4700

Restaurants like Dai Due and Lenoir use only locally sourced food from farms like Green Gate Farms.

Flynn says it’s important to support local businesses but urges residents to do more than just go out to eat.

“Take some money and put it in the local food economy,” suggest Flynn. “Go to food policy board meetings and let it be known that your farmer’s financial stability matters to you.” Join a CSA or enroll your child in summer camp. Flynn proposes buying groceries locally for just one week.

When Flynn and Connett moved to Austin, locally-sourced, organic food was a new, exciting concept. Since then, Flynn says those who’ve arrived without a sincere interest in what she and other local farms are doing have diluted the appreciation for such products.

Still, Flynn remains hopeful. “Now, more than ever, we need community.”

contact:

512.484.2746 8310 Canoga Ave greengatefarms.net

[the fresher side of austin]

is ad Bring in th ve ai and we’ll w

$150 on

in applicati fees

Elysian at Mueller offers luxury apartment homes and a wide range of community amenities including clubhouse with TV lounge, business center, conference rooms, 24-hour fitness center, yoga studio, virtual fitness classes on demand, sun-lit pool with tanning deck, monthly social events, and more. elysianmueller

4646 Mueller Blvd Austin, TX 78723 (512) 474-7368

eastsideatx.com

35

6 eastside / go&do

best

Healthy Grocers

Feasting on Local Freshness WORDS BY JESSICA DEVENYNS PHOTOS BY ERIC MORALES

SPRINGDALE FARM

With springtime weather rolling into Austin, there is no better time to begin exploring the wide variety of natural, seasonal food to nourish your body. Thankfully, Austin makes it easy with its multitude of health-conscious grocers whose passion for sustainability and good food help them highlight healthy and local options. You just have to know where to look.

1

Quickie Pickie

For more than 25 years, the Quickie Pickie has been a one-stop-shop for all things essential for the residents of east Austin. Recently, however, this bodega has reinvented itself to offer a carefully curated stock of local foods, both on its shelves as well as in its on-site café. They’ve also opened a second location on Cesar Chavez Street. Stop by if you’re in a hurry—you’re sure to find that healthy snack you didn’t even know you were craving.

1208 E 11th St. or 2027 E. Cesar Chavez St.

2

Mr. Natural

Mr. Natural unsurprisingly offers a vast selection of natural products to its patrons. Since 1988, this shop has been producing a unique combination of traditional Mexican meals and natural baked goods—all created with dietary restrictions in mind. If you need non-dairy, wheat-free, vegan or

36 EASTside | April/May 2017

vegetarian food, step into Mr. Natural for award-winning taste.

1901 E. Cesar Chavez St.

3

Boggy Creek Farm

Four days a week, a farm stand is open at Boggy Creek Farm where a rotating selection of fruits, vegetables, dairy, and meats are available. With its deep roots in the local soil, this urban farm strives to foster community through offering healthful, local ingredients that teach innovation in the kitchen and connection to the local environment.

3414 Lyons Rd.

4

in.gredients

More than just a grocery store, in.gredients is a zero-waste, hyper-local, community-nourishment center. With an emphasis on bringing your own packaging and only 3.74 pounds of trash

find more at eastsideatx.com

in the landfill this month, shopping here is an educational experience that will bring you a more intimate awareness about the food you consume than you ever thought possible.

2610 Manor Rd.

5

Springdale Farm

Twice a week on Wednesdays and Saturdays, Springdale Farm opens its farm stand. Filled with seasonal produce and a few select products from other local farms, you can’t ask for much fresher. Plus, doing your shopping here will allow you to see how your food is cultivated and help you understand firsthand the effects of nature on the availability of fruits and vegetables.

755 Springdale Rd.

6

Farmhouse Delivery

This farm delivery service has made healthy eating a cinch. Now all you have to do is order online and farmers’ market fresh food will be delivered directly to your door. You don’t have to bother selecting from the freshest producers around and spend your weekends driving around town to curate your pantry. Just join the community, and you can have ultra-fresh, sustainable groceries sent straight to your doorstep.

720 Bastrop Hwy #110 or online at farmhousedelivery.com

The perfect wall home has all the character of a house built decades prior with more efficiency than most modern homes today. p.38

Home + away April+ May 2017

38 efficient

home

MATT RISINGER AND RAUSER DESIGN TAKE EFFICIENT HOME TO THE NEXT LEVEL IN A MODERN FARMHOUSE.

42 away

ESCAPE THE CITY WITH A 30-MINUTE DRIVE TO THE BARBEQUE CAPITAL OF TEXAS

eastside / home

“The details are not the details; they make the product.”

-Charles Eames

38 EASTside | April/May 2017

MATT RISINGER'S PHOTO BY JOAN BROOK

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The Perfect Wall House WORDS BY CREEDE FITCH PHOTOS BY LEONID FURMANSKY

When most people look at a house, they see four walls and a roof or a place to gather with friends and family. When Matt Risinger of Risinger & Company looks at a house, he sees all the construction details that go into the final product.

T

he perfect wall house, or 500-year house as some call it, is the embodiment of Matt’s desire to build better. It’s a modern farmhouse that sits nestled behind a large pecan tree on a sleepy side street in east Austin. In this rapidly gentrifying neighborhood, it’s a scene not at all uncommon. At first glance, it has a lot in common with much of the new construction seen in the neighborhood.

When you step inside, however, you start to see that there is something quite different about this home. Inside, instead of being greeted by the typical concrete floors, you find rough wooden floors that look like they’ve been there for decades. Where you would usually see white painted drywall, you see the exposed framing in its place. In the space between the 2x4 framing where one would typically find fluffy pink fiberglass, there is exposed white shiplap. It’s the sort of thing you would expect to see in a 1930’s bungalow that is ripped apart for remodeling, not in a house that is just two years old. The way a typical home is built you have drywall, baseboards and door trim to cover up any imperfections in the framing; however, here the craftsmanship is all on display, and it’s beautiful, simple and honest.

[the fresher side of austin]

eastsideatx.com

39

The exposed interior is a by-product of a building technique called the perfect wall system. Matt heard about the concept more than 10 years ago from a colleague in Boston. “The idea came from asking the question, ‘What would it take to build a house to make it last 500 years?'” said Matt.

Since that profound discovery, Matt researched and waited for the perfect client to come along where he could make this project come to life.

Two years ago, the dream home project came together with a client who was open to the idea, and an excellent architect, who just happens to be Matt’s business partner. Eric Rauser of Rauser Design was just as excited about the system and the opportunity it gave to create a unique and timeless space.

In a perfect wall home, the insulation is actually moved outside of the exterior wall of the house, and it sits on top of a heavy duty layer of waterproofing. Doing this provides better insulation and weatherproofing than the traditional technique, and while you could still finish out the interior with drywall, they let the function of the home dictate the form.

“What would it take to build a house to make it last 500 years?”

The rest of the house is just as minimal and transparent in its execution. The wood floors are actually structural tongue and groove lumber. Instead of using plywood subfloors and covering them with a finished flooring, the tongue and groove sits atop a pier and beam foundation system making it super efficient and workable throughout the years. These unique details bring a certain character and warmth into the space. The mid century modernist architect Charles Eames once said, “The details are not the details; they make the product.” The 500-year house is a perfect example of how all those details add up to make a whole: something that is not just beautiful to look at but something that will also stand the test of time.

contact: risinger.co

RisingerCo risingerbuild MattRisinger

Did You Know?

As a contractor who specializes in architect-designed homes, Matt Risinger prides himself in his craftsmanship and is constantly looking for ways to improve upon the way homes are built.

Besides building homes, Matt also hosts The Build Show on YouTube with informative building science and fine craftsmanship details for the professional building industry.

He shares his passion of building with integrity and posts two videos a week to his online channel. Subscribe at www.youtube.com/mattrisinger for updates!

40 EASTside | April/May 2017

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THE BRIGHT

5

OF AUSTIN

RESIDENTIAL Pros To Know

ways to make your home more energy-efficient.

Whether you are looking to sell your home or thinking about it in the future, take these steps to get prepared.

1 2

Choke your chimney. A tightly closed

damper prevents up to 8% of furnace-heated air from going up the chimney.

Show your system some love. Furnace tune-ups cost around $75-$100 and will save up to 10% or more on heating bills. Also, sealing duct work reduces air leakage by 15% and heating bills from 3-10%. You will notice a return on this investment within one heating season.

3

Pad your attic. Most homes built on the east side of Austin are about 4 decades old.

Adding current installation will save you about 30% on your energy bills. The cost is around $300 and you will see less cost going out on energy bills on the next heating season.

4

joypadilla@realtyaustin.com

Recommendations are for informational purposeshome. only, Plant shade trees around your

exceptions may apply. contact return for details.

Landscaping is thePlease quickest on your investment as a home owner. It also improves on energy efficiency. A larger 65 gallon tree can cost around $250 but with the great Austin weather, the tree will settle within 3 years and put more of the cost of cooling back into your account.

EASTSIDE MAGAZINE’S COMMUNITY ISSUE COMING MAY 2017 ARE YOU A RESIDENTIAL PRO? LET THE REST OF THE EAST SIDE KNOW WHO YOU ARE IN THE NEXT SPECIAL SECTION OF EASTSIDE MAGAZINE.

From home builder or realtor, to dog walker or repair service, let over 25,000 readers know more about you and what you have to offer!

Find out more about this Special Advertorial in EASTside Magazine’s Community Issue by emailing info@eastsideatx.com.

5

Consult the expert; get an energy audit. Energy auditors and raters use spe-

cialized tools and skills to evaluate your home and recommend the most cost-effective measures to improve its comfort and efficiency, as well as the best sequence for doing them to take advantage of interactions. They can let you know what items to replace to be the most energy-efficient.

Your Eastside Real Estate Advocate

(Call if you have any questions)

Joy Padilla REALTOR® 512.968.7799

joypadilla@realtyaustin.com

Recommendations are for informational purposes only, exceptions may apply. Please contact for details.

[the fresher side of austin]

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41

eastside / away

A Weekend In

LOCKHART

the barbeque capital WORDS BY MARY BRYCE PHOTOS BY ADRIAN GUTIERREZ

LIFE HERE CAN DEFINITELY GET BUSY, AND THE GRIND OF CITY LIFE CAN EASILY WEAR YOU DOWN. CONSIDER TAKING A MINI-VACATION TO LOCKHART. JUST A 30-MINUTE DRIVE OUTSIDE OF TOWN, THE CALM PACE OF LOCKHART IS A REJUVENATING AND WELCOMING REPRIEVE FROM URBAN LIFE.

Friday Start the weekend right with a hike through Lockhart State Park. Situated around a golf course, there are plenty of things

if you go

Where To Stay

Beyond the Best Western in Lockhart there are plenty of unique Airbnb options around town.

Additionally if you want to stay somewhere a little

to do such as golfing, fishing and camping.

After you’ve worked up an appetite, head to Black’s Barbeque. Nationally acclaimed, this familyowned business has been operating since 1949, so nicer, and don’t mind a drive, consider staying at the delightful Ainsworth House Inn bed and breakfast in Luling, Texas.

Events

Weather allowing, the

42 EASTside | April/May 2017

they clearly know their stuff. Don’t miss the brisket and their creamed corn or one of Black’s other delicious sides.

You’ll be too full afterwards to do anything, but it’s absolutely worth it.

Saturday Begin your morning with a cup of coffee at LuLu’s Lunch Box, and if you’re feeling really indulgent, one of their tasty cupcakes. Take your time wandering through the recently opened Magic Mirror Vintage, which “BBQ Capital of Texas” and Chili Championship happens the first weekend of June. Cookers set up their cooking sites after 5pm on Thursday before the cook off. You won’t want to miss this one.

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has an incredible selection of trinkets, vintage clothes and other unique apparel. If you feel like sampling more of Lockhart’s amazing barbeque, give Kreuz Market a try. Afterwards, book an afternoon with Maverick Horseback Riding, where you can take a horseback riding lesson or go on a trail ride. Be sure to check the calendar and see if anything is playing at Lockhart’s Gaslight Baker Theatre, which has regular theatre productions.

Transportation

Once you’re there, your primary modes of transportation will be driving and walking around the main part of town.

Sunday Make sure to stop at Manny Gammage’s Texas Hatter, where the owners make custom hats that can take up to three weeks to complete. Conclude your barbeque tour with a stop at Smitty’s Market where you can sample their amazing pork ribs and jalapeño sausage. Alternatively, if you’re tired of eating so much meat, enjoy a fun and fancy dinner at the Lockhart Bistro, where you can eat sample pastas, seafood and some delicious fries. Afterwards, get a drink at Lilly’s Bar and Grill, an excellent dive bar, where you can soak in the relaxed, easygoing atmosphere while listening to Tejano music blast from the jukebox.

[the fresher side of austin]

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43

WOMEN IN BUSINESS

EAST WOMEN’S ISSUE COMING

FALL 2017

A PLACE TO LEARN ABOUT LOCAL STRONG WOMEN AND PROFESSIONALS, A PLACE TO BE INSPIRED BY THEIR SUCCESSES AND LEARN FROM THEIR TRIALS

Find out more about this Special Advertorial in EASTside Magazine’s Women’s Issue by emailing info@eastsideatx.com.

WWW.EASTSIDEATX.COM

44 EASTside | April/May 2017

EASTSIDEATXMAG

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Sip + taste April+ May 2017

46 taste

expert

NICK BELLONI OF EDEN EAST SERVES UP THE FRESHEST OF FOOD STRAIGHT FROM SPRINGDALE FARM'S GARDEN AND IO RANCH'S PROTEIN.

48 taste

feature

CHEF OTTO PHAN TAKES FRESH FISH TO A WHOLE NEW LEVEL IN KYOTEN'S SUSHIKO KITCHEN.

50 sip feature

BUDDHA'S BREW IS ONE OF THE ORIGINAL

A lamb and chive wonton recipe with a fresh smoky flavor that's sure to please a crowd at your next gathering. p.46

FIZZY FERMENTED TEA BEVERAGES KNOWN AS KOMBUCHA.

eastside / taste expert

Lamb & Chive Wontons with Tsukemen This savory surprise has a spring flavor with fresh garlic chives, green scallions, and locally sourced lamb: no game here, just fresh, smoky goodness.

C

WORDS BY ASHLEY BOWLING PHOTOS BY ERIC MORALES

hef de Cuisine, Nick Belloni, and Sous Chef, Gio Rivera, serve up pre-fixe dining under the stars at Eden East. “They’re the first chef de cuisine and sous chef duo that [Chef Sonya Coté] has given a lot of creative freedom to, which says a lot about their skill and her trust in them,” admits Kaycee Braden, manager at Eden East.

Chef Gio muses as he comes to work each day, “I’m actually cooking on a farm.” He says, “There is nothing like it—being in the open air with all the windows.” Not many people in this industry get such a luxury. The only drawback or bonus (depending on how you look at it) is working with nature. They only use the freshest of ingredients, and when the onions are no longer budding, the menu has to change. Nick adds, “We are limited by what’s in season.” However, it’s not seen to the chefs as a crutch but a blessing. It’s what sets them apart.

Going to buy the produce defeats the purpose of being a farm-to-table restaurant. Nick says, “We try to let the seasonality be our limitation instead of defining ourselves as a 46 EASTside | April/May 2017

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certain type of cuisine.” Kaycee adds, “That’s always been kind of a fun, playful thing around here. A vegetarian ends up wanting to eat the meat, and a meat-eater ends up wanting to try new vegetables. This is the perfect place for someone who wouldn't normally eat something to come and try something new because our proteins [and produce] are sourced responsibly.”

lamb bonito Nick sources lamb kidney from Farmer Jeff at IO Ranch.

Jeff brings the freshest of meats to market on Wednesday at Boggy Creek. If you know what you need, feel free to call ahead, and they’ll be sure to bring your specifics to market for you.

If the gamy flavor of bonito is not your style, Nick suggests skipping to the lamb & chive wonton recipe and serving them up with a spicy sriracha or a carrot and habanero salsa. If you're up for trying something new, read on.

Cure kidney in salt for 24 hours.

Rinse and dry on rack in refrigerator for 7 days. Then smoke for 4 hours at 225 degrees. Next dehydrate at 155 degrees for 48 hours.

This sounds like a long process, but these tasty little nuggets will save in a jar for many months and can be used for a quick stock. Also this is a wonderful source of minerals and has a great place in a nutrient dense diet.

lamb tsukemen {sauce} Yields: 2 quarts 1 onion (halved, smoked over several hours, then chopped) 8 garlic cloves (chopped) 1 c. Shitake mushrooms (chopped) 1 pc. Konbu (4”x4” dried seaweed) 1 T. Miso paste 1 qt. water 2 T. tamari 2 c. lamb bonito (2 kidneys; microplaned or shaved) 1 T. olive oil Combine onion, mushrooms, and oil in pan and sauté on medium heat for 5 minutes. Add garlic and cook for about 2 minutes more.

Then add water, konbu, miso paste, tamari, bonito and simmer on low for 30 minutes. Remove konbu and finely puree sauce in blender once cooled.

lamb & chive wontons

FIND YOUR

Yields: 50 wontons Filling: 2 lbs. IO Ranch lamb (ground) 1 bunch of Springdale scallions (chopped) 1 bunch of Springdale Farm garlic chives (chopped) 2 T. garlic cloves (minced) 3 T. ginger (minced) 4 T. tamari 1 t. salt 2 t. white pepper

BALANCE. BIKRAM. VINYASA. YIN.

MEDITATION. ROCKET YOGA.

www.yogaeastaustin.com

Thoughtful homes for your entire family

Wrap: 1 pkg wonton wrappers 2 eggs (beaten—use for binding) 2 qts. oil for frying Garnish: Cilantro Chives Salsa or Sriracha Heat cooking oil to 325o in a deep dish frying pan.

Combine all wonton filling ingredients in bowl and mix thoroughly. Place one tablespoon of filling in each wonton and wrap. Apply egg with finger along edge to seal the wonton. Once wontons are wrapped, place in heated oil for a few minutes on each side or until golden brown.

Place a batch of wontons in heated oil in shifts, making sure not to overcrowd the deep dish frying pan.

Even the 4 legged members

[the fresher side of austin]

mx3homes.com eastsideatx.com

47

eastside / taste

FISH OUT OF WATER WORDS BY BEN HAGUEWOOD PHOTOS BY ASHLEY HAGUEWOOD

Excellence Strikes Where it Pleases Chef Otto Phan of Kyoten is obsessed with “cracks”—his term for minor imperfections in service, preparation, or presentation—that become visible, sometimes only to him, over many nights of service. “Sometimes it takes weeks to see a crack,” he notes, but as it slowly comes into focus, Phan takes measures to correct it, making minor adjustments in temperature, the order of the sushi served to customers—it could be anything—maybe imperceptible even to the diner, but each crack is carefully mended over time.

T

hat’s how one gets better. This sort of attention is what it takes to be the best, and Phan does not intend to settle for anything less. It’s this sort of focus that Phan is counting on to propel Kyoten, in terms of quality, beyond Austin where he’s chosen to make his stand.

Austin clearly has an affinity for sushi. It is omnipresent from grocery store spicy tuna rolls, to all-you-can-eat buffets, to higher-end sushi counters at PanAsian restaurants that have gained regional and occasionally national recognition. However, Kyoten is Austin’s first reservation-only, omakase-only (chef ’s choice) style sushi restaurant. Tucked into the lower, street-level storefront of Mosaic Apartments in Mueller, it would not be successful relying on foot-traffic alone, but Kyoten's reputation already has the limited seating reservations filling up. Chef Phan's journey, which has now brought him full circle back to Austin, has in many ways just begun. “My life before sushi might as well have been 48 EASTside | April/May 2017

five lifetimes ago,” he says. “My life is my profession now. Some people think it shouldn’t be that way. I disagree.”

Phan's journey from his hometown of Houston to Austin has been an indirect one. On its face, a Houston-born chef of Vietnamese descent, dedicating his career to sushi, does not make a lot of sense. Phan may not have the typical ancestry, but he has the pedigree. After stints at a couple of Austin's top sushi restaurants, he spent time at New York’s Masa and the famed Nobu. While Phan learned sushi from some of the best in the world, he didn’t spend his free time in New York’s fine dining scene. Like the simple and elegant sushi he now serves, Phan learned plenty about hospitality and satisfaction from the simple, reliable integrity of a pork bun in Chinatown or a plate of pollo guisado from one of the city’s Dominican neighborhoods. “I admired their ability to create happiness,” he recalls. In fact, Phan aims to leave a similar impression through

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LET US SHOWCASE WHAT'S GREAT ABOUT YOUR BUSINESS flawlessness in his own service, though with much different (and better) ingredients.

The reviews are in, and it's clear that Phan is doing something special, but he doesn't take Austin diners for granted—omakase, after all, means trust. The menu is printed only in Japanese, and while frequent sushi diners may recognize some of the familiar fishes or pieces, many will be new, and Chef Phan likes it that way. “People have a lot of preconceptions about things they don’t like, but they haven’t had it here.” While Phan appreciates regulars like any restaurant Chef-Owner, ultimately he aims to dazzle each guest each visit, which in his case means small adjustments: fixing those tiny cracks, which add up over time, inching each service ever toward an extraordinary, unified experience. “If you come back in a week, I’ll have made some changes. Give me a month though, and I know it will be even better.”

Native Knowledge: On weekdays from 11am–2:30pm, Kyoten serves rolls and bowls only for their lunch menu. Items run from $7-$22.

contact:

512.888.7559 4600 Mueller Blvd., Ste.1035 kyotensushiko.com

[the fresher side of austin]

For More Information, contact us at

advertise@ eastsideatx.com Get all that is in this issue and more every day at EASTSIDEATX.com

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49

eastside / sip

ACTIVATE YOUR LIFE

with kombucha There are plenty of flavors to try from this industry original.

WORDS BY SAM LAURON PHOTOS BY ERIC MORALES

I

f you’re familiar with the fizzy fermented tea beverage known as kombucha, there’s a good chance that Buddha’s Brew had something to do with it. As the first kombucha brand in Central Texas and one of the first six in the nation, Buddha’s Brew is a veteran of the industry and celebrated 10 years last summer.

The local brand got their start when founder and co-owner Kimberley Lanski, who had spent more than 20 years in a spiritual community, wanted to offer something beneficial to the world. She had been mak-

ing batches of kombucha in her kitchen at the time when an opportunity to take over a farmer’s market booth came along, and from that, Buddha’s Brew was born.

Kimberley has a strong ethos of what she wants Buddha’s Brew to be and strongly believes in farmers’ markets, which is why they currently participate in eight markets a week. Engaging with customers is a big reason why farmers’ markets still play a huge role in Buddha’s Brew today. “It’s a pleasure working with customers at farmers’ markets and introducing them to our kombucha,” says co-owner Jake Gremillion. “Kombu-

DRINK INGREDIENTS: Basil Honey Ginger: Good Flow Honey, locally grown Basil flower and pure organic kombucha

50 EASTside | April/May 2017

cha is a conduit for healthy food, and it’s amazing to see the lifestyle changes people make after being introduced to it.”

Buddha’s Brew prides themselves on their powerful flavors and active cultures (19 billion live cultures to be exact!) that are unlike other brands. With flavors ranging from Turmeric to Strawberry Lemonade, the company is always trying to come up with new and exciting varieties. “When you drink it, you can feel the life and taste the pop of flavor,” says Marketing Director Jason Taragos.

One flavor that they’re particularly proud of is their Basil Honey Ginger. Made with locally

NATIVE KNOWLEDGE: Many of their 14 flavors make excellent mixers! Try Ginger with whiskey, Cranberry with vodka, or just add some sparkling water.

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grown ingredients, the freshness of the drink stands out and makes for a great springtime refresher.

Buddha’s Brew can be found in Counter Culture on Cesar Chavez, Cherrywood Coffee House, Mueller Farmer’s Market and several east side grocery and convenient stores.

contact:

buddhasbrew@gmail.com buddhasbrew.com Buddha’sBrewKombucha buddhasbrew

WE CATER! catering@kome-austin.com

512.712.5700 | kome-austin.com | 4917 Airport Blvd.

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51

AUSTIN CENTRIC REALTY EXPERTS IN URBAN MODERN LIVING

ONLY 2 UNITS LEFT

2102 E M FRANKLIN WALKING DISTANCE TO HEB, FARMERS’ MARKET, MUELLER PARKS, RESTAURANTS & THE NEW ALAMO DRAFTHOUSE

COMING SOON

2206 GREENWOOD AVE. LOCATED IN EAST AUSTIN. ENJOY ALL THE AMENITIES OF MUELLER WITHOUT THE DENSITY. ONLY 3 MILES TO DOWN TOWN! FORM MORE INFO CALL 512.789.6255 | ROSS@AUSTINCENTRICREALITY.COM