Edible Austin Magazine May/June 2021 by Edible Austin

Hike & Wine Pairings / Recipes of the Season / VRDNT Farm / Marriage of Foods No. 76 May/June 2021

Cel eb ra ti n g th e ve r y b est of Ce n t ra l Texa s fo o d cu lt u re

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10 What’s On Our Counter 12 N otable Edibles

EDIBLE ENDEAVOR

RECIPES OF THE SEASON

A Marriage of Foods

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15 E dible Endeavour Sharing the Luv

18 S potlight on Local Good for People and the Planet

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Watermelon Pizza Photo by Heather Barnes

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PUBLISHER’S note

s we worked to bring the final pieces of this issue together, it was a comfort to enjoy a cool spring evening sitting on the magnificent patio of the new Honey Moon Spirit Lounge and talk with the owners, Reed Calhoun and Adrienne Wiggins, face-to-face (albeit with face masks) in their natural setting rather than virtually via a screen.

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Monique Threadgill We didn’t plan for this issue to be focused on any particular theme but after reviewing all the great stories that are included within, I realized this issue is inadvertently about how food and experiences bring us together, nourish and sustain us, and help us to heal and feel whole again.

monique@edibleaustin.com

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ASSOCIATE PUBLISHER Ralph Yznaga

When we decided to include a story about the many beautiful and varied options we have in Central Texas to explore the outdoors, and then conclude the day by sipping a glass of wine and enjoying an artisan cheese plate or a gourmet meal, I was reminded of how fortunate we are to live in such a scenic part of the country that has so many places to visit just a short drive from our homes. These are all places we can go to relax, reset our perspectives and enjoy spending time with people we care about. Another story I am excited to share with you is the story of a couple, Kevin and Rosie Truong, who met in the kitchen of a local hotel and whose lives were changed when Kevin lost his job due to the pandemic. Instead of lamenting their fate, they chose to focus on their love of food and merged their lives and their food cultures to share a unique experience with the local community through their food trailer Fil N’ Viet in East Austin. Also within these pages, Luv Fats owner Chi Ndika shares the story of how she developed her dairy-free, vegan ice cream brand and how her artful flavor combinations like Lavender Cookies & Cream are often created to celebrate special occasions in her family. Finally, in our story “Nourishing a Community,” we get to see how Becky Hume and her VRDNT Farm in Bastrop are thriving and providing fresh vegetables to local CSAs, even after all the challenges she faced to get it up and running. Hume talks about how her work fulfills her, and I think she sums up this issue’s unexpected theme perfectly when she says she is “feeling nourished by this place that we live in and by the people that we live with.” I hope this is the same feeling you have when you read this issue and that this year will continue to improve for all of us.

ralph@edibleaustin.com

Contemporary Italian, focused on using “whole” local ingredients

EDITORIAL ASSISTANTS

Happy Hour specials, dinner, & late night dining

Claire Cella

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Stacey Ingram Kaleh

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ADVERTISING SALES Stephanie Walsh stephanie@edibleaustin.com

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2612 E Cesar Chavez 512.599.4052 interorestaurant.com

Edible Austin is published bimonthly by Edible Austin Magazine LLC. All rights reserved. No part of this publication may be used without written permission of the publisher. ©2021. Every effort is made to avoid errors, misspellings and omissions. If, however, an error comes to your attention, please accept our sincere apologies and notify us. Edible Austin is a member of Edible Communities.

Sincerely,

LOCAL, ORGANIC FARM-TO-TABLE CAROLINA AND CHARLESTON GOLD RICE PRODUCTS

Edible Austin Mission To transform the way Central Texans eat by connecting them to the local food growers, producers and makers, thereby strengthening the local food economy and creating a sustainable local food system. Edible Austin is a locally owned media company and the authority on the local food scene as captured in print and digital and through our community events.

Since 1947, the Kirkham and Wilcox families have farmed rice in Anahuac, Texas using organic farming practices that are sustainable, conserve water, and preserve the habitat. Not only is it the right thing to do, it grows a better, more flavorful grain of rice. Get it delivered right to your kitchen or find us at a local farmers market

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Wholesale Clients Welcome 8 / EdibleAustin.com

EdibleAustin.com / 9 FCVB-26-EdibleAustin-MayJune2021-HalfPageVert-3.625x9.875-Heritage-Pioneer.indd 1

4/22/21 4:59 PM

W H AT ’ S

ON OUR COUNTER Story and photos by MONIQUE THREADGILL

Take a look at what we are enjoying this month:

VITAL FARMS EGG BITES

WILDWAY SNACK MIX

It’s no surprise that Austin’s own Vital Farms is finding additional

Having a quick snack ready to go is always essential in our office,

ways to bring consumers new products made with their beloved

especially since we write and think about food all day. Locally

pasture-raised eggs. You can now start your day off right with their

made Wildway Fruit & Nut Snack Mixes are the perfect quick fix

Pasture-Raised Egg Bites, made with ethically sourced ingredients

for us — they taste delicious, are made with 100 percent real food

including eggs, cheese and humanely raised meats. The Egg Bites,

ingredients, and are grain-free and have no added sugar. Their

which are small, muffin-shaped and frittata-like come in BPA-free

flavors are also inventive, and can be matched depending on your

microwavable containers and are available in four flavors: Bacon &

particular craving. Current offerings are Pineapple Mojito, Mint

Cheddar Cheese; Roasted Red Pepper & Mozzarella Cheese; Ham,

Chocolate Chip, Lemon Blueberry, Toasted Coconut Latte and

Bell Peppers, Onions & Cheddar Cheese; and Sundried Tomato,

Salted Chocolate Truffle. With so many intriguing choices,

Basil & Mozzarella Cheese. These breakfast must-haves are packed

it’s hard to pick a favorite! You can order their products

with 16–18 grams of protein and are ready in only 45 seconds. Find

online or find them locally at H-E-B and Whole Foods.

them at local grocery stores, H-E-B and Wheatsville Food Co-op.

wildwayoflife.com

ROAM HOMEGROWN BODY OIL It seems like we’re always in need of a good moisturizing product to help quench our dry skin, and we found a great solution from ROAM Homegrown. Their Vanilla Orange Body Oil is handmade in Austin and is made with clean, natural and cruelty-free ingredients including sunflower oil, golden jojoba oil, camellia seed oil, and orange and vanilla essential oils. You can spray on a little any time you are in need of moisture, or add to your routine after a shower or bath. It is surprisingly non-greasy and absorbs quickly. You can buy the oil individually or order a self-care kit with ROAM’s other products for yourself or as a gift on their website.

vitalfarms.com

JAKE & JUBI'S SNACK CO GRANOLA BUTTER If you love the tasty deliciousness and creamy texture of peanut butter like we do, we have another option to add to your pantry. Jake and Jubi’s Snack Co. granola nut butters are made here in Austin with fruit-sweetened granola and are paleo, vegan and grain-free. We’ve found all three flavors — Golden Granola Butter, Chocolate Granola Butter or the original Granola Nut Butter — to be scrumptious additions to a slice of toast, yogurt, oatmeal or fruit. Find them at the Texas Farmers Market at Mueller and SFC Farmers’ Market Downtown, or order online. jakeandjubis.com

roamhomegrown.com

10 / EdibleAustin.com

EdibleAustin.com / 11

NOTABLE edibles

Notable Edibles

Blenders & Bowls Launches Smoothie Bowls Product in Grocery Stores Nationwide

by MONIQUE THREADGILL

Italian Favorite Intero Introduces Wood-Fired Pizzas Over on the East Side, the zero-food-waste Italian favorite Intero recently remodeled their bar in order to add a pizza oven and is now serving Neapolitanstyle, wood-fired pizzas along with their regular menu. Executive chef and co-owner Ian Thurwachter learned the art of hand-tossing pizzas during his first job at an Italian restaurant where he manned the pizza station. In order to incorporate the pizza oven into Intero’s intimate space, Thurwachter redesigned and rebuilt the bar by hand himself. Like Intero’s classic menu items, pizza selections will rotate regularly based on seasonality to include fresh, locally sourced ingredients. Some of their unique, delicious selections currently include a charred broccoli pizza with ‘Nduja, spring onion and farm egg yolks, and a Wagyu beef confit pizza with gorgonzola, braised greens and onion agrodolce. Intero is located at 2612 East Cesar Chavez and is open Wednesday through Sunday. For more information, visit interorestaurant.com.

Blenders & Bowls, a local and woman-owned açai cafe, has launched a line of ready-to-scoop, pre-blended frozen smoothie bowls that are available nationwide in over 450 grocery stores, including 121 H-E-Bs across Texas. And in May, they’ll also be available in Texas Whole Foods Markets.

photos by MONIQUE THREADGILL

Honey Moon Spirit Lounge Opens on 34th Street

These ready-to-eat smoothie bowls feature four flavors that are all fan favorites from the brick-and-mortar cafes in Austin. These flavors include: The O.G. with açai, strawberry and banana; The Sesher with açai, peanut butter and cacao; The Sunny with mango, pineapple and banana; and The Magic Dragon with dragonfruit, pineapple and mango. They’re also all topped with gluten free granola and are vegan, dairy-free, and have no processed sugar. You can find Blenders & Bowls scoopable smoothie bowls at a grocery store near you. Order online with nationwide shipping at blendersandbowls.com

Austinite couple and co-owners Reed Calhoun and Adrienne Wiggins recently opened Honey Moon Spirit Lounge, a neighborhood restaurant and cocktail lounge serving a diverse menu of elevated comfort foods alongside modern shareable plates. Calhoun is a 25-year hospitality veteran, with years at Enoteca Vespaio and Homeslice Pizza. Calhoun was also a longtime musician and when live music slowed down because of the pandemic and he and Wiggins had to put their wedding plans aside, the couple decided to create Honey Moon Spirit Lounge as a space where they could celebrate their love and express their passion for hospitality.

photos by Hill Country SmokeHouse BBQ

Hill Country SmokeHouse BBQ Opens in Bertram Using their past experiences with cooking barbeque, retail and catering, Lino and Sandi Melchor recently opened Hill Country SmokeHouse BBQ in Bertram. The Melchors aim to treat their customers like family at Hill Country SmokeHouse BBQ , and thus, have created a restaurant that offers “oldfashioned country fun” for gatherings of family and friends. You can either dine inside or enjoy your meal on their outdoor covered porch. The varied menu includes brisket by the pound or as a plate served with homemade sides such as fried okra, cream corn, coleslaw and potato salad. You can also pick up breakfast tacos, wraps and sandwiches.

Executive chef Manuel Rocha (previously of Hopfields, Academia and Bonhomie) offers creative dishes like koji-aged steak frites, vegan barbecue burnt ends, pimento cheese, king crab tarts and a chef’s selection cheese plate. All protein and most of the produce on the menu is sourced from local and independent Texas farms.

Check out this fun new dining option at 525 East State Highway 29 in Bertram. For more information or to place a takeout order, call 512-355-8249.

Visit this exciting new restaurant at 624 West 34th Street or online at honeymoonspiritlounge.com.

photo by SHELBY MARQUARDT

photo by INTERO

12 / EdibleAustin.com

EdibleAustin.com / 13

edible ENDEAVOUR

NOTABLE edibles

Sharing the Luv Central Market Cooking Classes Are Back in Session

by ADA BROUSSARD ce cream is that unique treat that can brighten a bad day or make a good day even better. And, one that's perfect for making summer memories. Luv Fats, the dairy-free ice cream brand

started by Austin native Chi Ndika, is the kind of memory you want to add to your ice cream bank. Perfectly ripe avocados, the kind you longingly wait for and then hurry to eat, are mixed with 100 percent coconut cream to form the base for all of Luv Fats’ ice cream flavors. This duet of fats is the secret that makes scoops of Luv Fats ice cream so incredibly creamy, as well as indistinguishable from any other dairy-based treat. In just six minutes (with the help of a batch freezer), this smooth base is mixed with artful flavor combinations and emerges as ice cream or sorbet (which skips the coconut step).

photos by SIMONA'S COFEE + COCKTAILS

Simona’s Coffee + Cocktails Opens at Colton House Boutique hotel Colton House on South Congress recently opened Simona’s Coffee + Cocktails, a luxurious yet cozy indoor and outdoor space featuring high quality coffee, wine, beer, craft cocktails and gourmet grab-and-go snacks. Simona’s is tucked away at the back of the Colton House and offers visitors a relaxed and quiet setting to enjoy a drink, meet up with friends or spend a workday with a different view. Just off the expansive patio overlooking towering oak trees is The Lawn, where people can play bocce ball, croquet or lawn bowling.

Ndika designs flavors like Lavender Cookies and Cream, or rich Chocolate made with 100 percent Columbian cacao. Brunch from the Brown Sugar Kitchen - May 5/9/21

Each spoonful of Luv Fats

photos by CENTRAL MARKET

is the kind of experiential bite that you hold in your

The Central Market Cooking School is back in session. Perfect your pairings, practice new techniques, expand your repertoire and improve your confidence in the kitchen. Taught by their expert cooking school instructors, Central Market cooking classes offer fun for all ages. Join them for your next date night, quality time with the kids, or relaxing time away on your own.

mouth while closing your eyes and revel in. This past spring, Ndika released a new flavor bomb that features saké, hibiscus and fresh lemon balm picked from her

For the full schedule, visit centralmarket.com

Simona’s is located at 2510 South Congress Avenue and is open seven days a week from 8 a.m.–10 p.m. For more information, visit coltonhousehotel.com

was making ice cream years before that and had a fascination with food from a young age. “I was food obsessed, since I was a kid,” she says. “I would cook and bake with my dad in the kitchen. I didn't really watch anything but Food TV. One year for Christmas I got just kitchen equipment.”

garden. The flavor was called

And while Luv Fats is technically a sole proprietorship, so much about

Attention Seeker and was

it feels like family for Ndika. For starters, her foray into vegan ice cream

a part of an Aries-themed

was inspired by her mother, Kabi. Kabi, a nutritionist, is sensitive to

series she created to celebrate her and her sister’s birthdays on the

dairy, and Ndika’s first successful batch of avocado-coconut delight was

celestial calendar.

made for her mom’s birthday party. Kabi is also the resident extrovert at

The Luv Fats menu is constantly changing because Ndika uses ingredients that are in accordance with seasonal availability, many of which she sources from fellow vendors at the Texas Farmers Market at Mueller where she sells. The one mainstay in each batch, however, is good intention. “I make the ice cream generally when I'm in a good mood,” Ndika explains. “We all have bad days, but I won't necessarily get in the kitchen and produce and make the product when I'm in a Demo & Dine: A Hearty Meal from Northern Italy - 5/14/21

Luv Fats became an official business about three years ago, but Ndika

Ndika’s farmers’ market stand, happy to assume the customer-facing role of promoting Luv Fats and hyping her daughter’s culinary wizardry. Ndika’s sister has consulted on the business-side of things, too. Together the siblings are using the would-be-discarded avocado skins and pits to make a natural dye for a side project they’re percolating. Even the family dog, Santi, is a part of the story. His sweet, cartoon face is next to Ndika’s on the Luv Fats label.

bad mood. I’ve just made so much food … [and] like with cooking,

For a brain freeze worth remembering, scoop up Luv Fats at the

when you're in a bad mood, it reflects in the food.”

Texas Farmers Market at Mueller, Bee Grocery, Dia’s Market or select Royal Blue locations.

photos by LUV FATS

14 / EdibleAustin.com

EdibleAustin.com / 15

edible ENDEAVOUR

A Marriage of Foods by EMILY TREADWAY photography by MONIQUE THREADGILL

evin and Rosie Truong merged more than their lives with

It was a way for us to bond and be closer together,” Rosie says. Learning

their marriage, they also melded their cultures and foods.

more about each other’s cultures and their similarities brought Kevin and

Fil N’ Viet is their new culinary endeavor, a food truck

Rosie even closer.

offering a unique blend of Filipino and Vietnamese foods.

The idea for Fil N’ Viet was hatched on a Chuy’s lunch date. It began as

As a chef for over 11 years, Kevin, who is Vietnamese, has always been

a fun, “what-if ?” conversation that became a reality when Kevin lost his

intrigued and inspired by other countries’ cultures and cuisines. “I

job during the pandemic. While some may view a worldwide pandemic

want to try and learn from the taste and dishes of other regions,” he

as a questionable time to start any business, Kevin realized that during

says, and claims that while he’s a “major foodie,” Asian food is at the

stressful times, people often turn to comfort. “I decided to focus on

top of his list. “I’m the biggest fan.”

creating approachable food to reach a wider audience. I feel like that’s

Several years ago, Kevin traveled throughout Asia sampling the food

what people need,” he says.

and soaking in the culture. “I enjoy adventures to places I’ve never

When the opportunity to open the food truck rolled around, Rosie left

been, going out of my comfort zone so I can grow and learn.”

her job as part of the opening team of Aba Austin in order to join Kevin

Rosie also chose travel to

in being fully hands-on with Fil N’ Viet.

grow and learn throughout

Fil N’ Viet has offered Kevin and Rosie not only the chance to work

her life. She came to the

together again, but to put their stamp on Austin’s diverse food scene. “We

U.S. from the Philippines

thought Austin would embrace the blend of both cuisines,” Rosie says.

student

exchange

visa, which gave her the opportunity to pursue a one-year work experience in the United States. Rosie was

assigned

Austin

and hired at the hotel Fairmont

Austin,

where

Kevin worked at the time. “We met in the kitchen,” Rosie says, “and our relationship began when we introduced our cuisines to each other.” Filipino and Vietnamese cuisines have humble backgrounds, but they “can be elevated and made very approachable,” Kevin says. Both Kevin and Rosie have an affinity for charcoal grilled meats and love their culture’s use of aromatic ingredients like lemongrass, shallots, chilis and garlic.

And with a permanent location at Salina Food Garden, Kevin and Rosie want people to know they are more than just a food truck. “We aim to give customers a restaurant experience,” Kevin says. “We want people to see it as an outdoor restaurant rather than a food truck park.” Fil N’ Viet buys its ingredients from local vendors, but Kevin and Rosie are excited about the future plans Salina Food Garden has for its own herb and vegetable gardens and hope to use some of these fresh ingredients in their own dishes. While Kevin and Rosie both find comfort in the food of their cultures, they don’t want people to view Fil N’ Viet as only comfort food. It’s the way Kevin and Rosie choose to share their heritages, their stories and their sense of adventure. The menu captures this union, too, with items ranging from the classic Vietnamese sandwich, the banh mi, and accoutrements like fish sauce and fresh herbs to chargrilled meats and sizzling chilies and a wild mushroom tofu adobo, a vegetarian take on a ubiquitous dish in the Philippines. “Food brought us together,” Rosie says. “We hope that our food also brings other people together in the same way.”

Aside from the overlapping flavors of their foods, Kevin and Rosie also

Place orders online at filnviet.com and pick up at their temporary

discovered that both cultures are very family-oriented. “Our families

location at 1720 E. 12th Street. Fil N’ Viet will be permanently located

considered cooking or eating our meals together as ‘family time.’

at Salina Food Garden, 1800 E. 12th Street, soon. For more information, follow them on Instagram, @fil_n_viet, or Facebook at Fil N’ Viet.

16 / EdibleAustin.com

EdibleAustin.com / 17

spotlight on LOCAL

Good for People and the Planet

VEGAN POKE BOWL WITH SPICY “TUNA” TOMATO recipe courtesy of PREP TO YOUR DOOR

by EMILY TREADWAY

a lid or plastic bag. Combine soy aminos, kelp powder and the 5 tablespoons of water in a sauce pot and warm to a simmer. Pour this still warm sauce over the tomatoes.

Serves 3

Add the toasted sesame oil, Yellow Bird sriracha and minced ginger to the same container. Let the tomatoes rest at room temperature to allow them to soften in the warm sauce for about 30 minutes. If desired, place the container in 140° water to help the softening process. This is not necessary and can make the tomatoes too soft, but it will intensify the flavor and help it absorb better. You can refrigerate the tomatoes in the sauce until ready to use.

Veggies for Poke Bowl he past few years have seen the meteoric rise in companies delivering healthy, convenient meals and meal kits to the front doors of busy people and families. One such company is

Austin’s own Prep To Your Door (PTYD), a subscription service that offers ready-to-eat vegan meals in reusable, no-waste containers. “We think of it as a lifestyle service to keep your fridge full and your trash empty,” says Heather Emerson, the company’s founder.

carrot

English cucumber

large avocado

1 c.

shredded red cabbage

/4 c.

apple cider vinegar

1 t.

minced ginger

Roasted Sesame Tofu

Thinly slice, ribbon or julienne the carrots and cucumbers. Cube the avocado. Add the red cabbage to the apple cider vinegar mixed with minced ginger. Cover the remaining uncovered cabbage. Set aside to pickle.

Customers choose their weekly subscription amounts in either five, 10, 15 or 20 meals, which are then delivered to them at the beginning

/2 lb.

tofu (about 1½ to 2 c.)

1 t.

toasted sesame oil

1 t.

Himalyan sea salt

following week when dropping off the next week’s order. “Just like the

Roma tomatoes

milkman!” Emerson says.

2 t.

soy aminos

Cut the tofu into approximately 1-inch cubes. Lightly coat with the oil and sprinkle with salt. Lay the tofu cubes on a coated or parchment papercovered sheet pan. Cook on 400° for 20 minutes or until light golden brown.

2 t.

kelp powder

Sushi Rice “Dressing”

5 T.

water

1 t.

toasted sesame oil

1 t.

rice vinegar

1 t.

Yellow Bird sriracha

1 t.

maple syrup

minced ginger

1 t.

toasted sesame oil

1 1/2 T.

soy aminos

of each week. All meals are organic, gluten and dairy free, plant-based

Spicy Tomato “Tuna” Recipe

and packaged in reusable Mason jars that the company picks up the

Co-founder

and

CEO

Faiez Rana explains the vision for Prep To Your Door, “We took a classic need — everyone needs to eat — and implemented it in such a way that reflects the change we would like to see in the food system at large.” The

idea

for

PTYD

originated when Emerson

“Convenience, without sacrificing quality, is our number one goal,” Rana says. “We make it extremely easy to pause, skip or cancel at any time.” Although, Rana doesn’t think PTYD is a subscription clients will want to cancel once they give it a try. The menu is seasonal and changes weekly, with over 100 recipes in rotation. “Customers can also swap a meal for a fresh organic juice, a

as cater to customers’ taste buds. “A fan favorite [meal] we have for a very

start the company until

short season is our Maple Pecan Peach Oats,” Emerson says. “Both the

Emerson also admits she wouldn’t have had the courage to start the business without Rana by her side. “It’s the hardest thing I’ve ever done,” she says. “Building a business is learning to keep going even when the obstacles along the way suggest this could be a huge failure.” “COVID-19, next to the winter storm this year,” Rana adds, “was by far our biggest reality check as business owners.” But with their no-contact delivery service already in place pre-COVID-19, PTYD has been able to continue operations almost seamlessly. “Customers leave their insulated bags outside their doors with all the jars inside,” Emerson says. “Our drivers document what’s been returned and will also snap a photo of the new delivery at your door.”

Sesame toasted seaweed Vegan sriracha mayo Black sesame seeds

their subscription to suit their lifestyle.

but she and Rana didn’t

Combine all the liquid ingredients and toss with 2 cups of cooked sushi rice until well coated.

Garnishes

says. With over 30 items on the menu each week clients can customize

The rotating menu is also PTYD’s effort to support local farmers, as well

Rana was from Houston so they decided to put down roots in Austin.

Slice an “X” into the bottom of the Roma tomatoes and cut out the stem. Heat about 8 cups of water to a rolling boil and drop tomatoes in for about 30 seconds. Remove tomatoes to an ice bath and peel off the skins. Slice in half and remove seeds. Place in a large sealable container, like a bowl with

smoothie, a pack of cookies, gourmet vegan cheeses and more,” Emerson

was living in New York City,

they moved to Austin in 2016. She was originally from Temple and

1 t.

To assemble the poke bowl, add the veggies, tomatoes, tofu and rice in a bowl. Top with sesame toasted seaweed, vegan sriracha mayo and black sesame seeds.

pecans and peaches come from local farmers.” All meals are prepared in PTYD’s 4,000-square-foot kitchen and warehouse in East Austin where even their food scraps are put to good use. PTYD partners with Break It Down Austin, a recycling and business composting service that picks up hundreds of pounds of food scraps each week and takes them to an industrial compost facility where they create nutrient-rich soil. “While ‘sustainable’ may be a buzzword now, we expect it to be the norm in the coming decades,” Rana says. But sustainability has been the norm at PTYD from the moment of its conception. “We’re trying to make it as easy as possible to make food that is good for people and the planet.”

photos by PREP TO YOUR DOOR To learn more about Prep To Your Door visit preptoyourdoor.com and follow them on Facebook, Instagram or Twitter at @preptoyourdoor. Poke Bowl

18 / EdibleAustin.com

EdibleAustin.com / 19

E A T. D R I N K . T H I N K . How we inhabit this planet and envision its future is more critical

—consumers who have the power to reshape the world we live in. Every

now than at any time in our history. This past year has certainly taught

farmer, rancher, entrepreneur and organization we champion is better off

us that—it has exposed our vulnerabilities, our frail insignificance in the

because of you. You read, learn, take action and vote with your forks. It will

scheme of things. Yet during this turbulent and challenging time we have

be you who ultimately tilts the scale toward a more sustainable future, a

also found hope.

more sustainable food system.

On the following pages, we bring you the first in a series of thought lead-

future that is nothing less than extraordinary. One that binds the ecosystems

ization and regenerative agriculture. These are the values that Edible Com-

of our lives to Mother Nature without a disconnect between what is on our

munities, as an organization, has been devoted to for the past two decades.

plates and where it comes from—where all of the seemingly smaller choices

Our work lends itself to the singular notion that excellent storytelling has

we make today add up to massive, beautiful and everlasting positive change.

the power to change lives; and that by exploring and elevating important Tracey Ryder

We also know that change is impossible without the support of our readers

WOR DS

Thank you for joining us as we collectively set our sights on creating a

ership stories that span topics on sustainability, hunger, restaurant revital-

conversations like these, we can create massive change.

T H E BI R DS & T H E BE E F

Co-Founder, Edible Communities

Joy Manning

PH OTOS

Candice Vivien

You’ve seen the headlines: Beef is destroying the planet.

now means adding 1 million acres of land to the 2.5 million

You’ve heard all about the greenhouse gases and pollution a

acres that have already been certified as bird-friendly. “It means

typical beef operation produces. But the idea that beef is an en-

a lot to partner with an organization that has built its brand in

vironmental disaster isn’t quite that simple. Those dire warnings

alignment with our core values,” says Johnson.

are based on one kind of beef: The conventional, factory-farmed

Darrell Wood, founding Panorama rancher, was the first in

kind. And it is, by far, the most commonly consumed beef in

the network to get certified. “I volunteered. I wanted to see how

North America. In fact, 97% of the beef in the US food supply

it went and what the level of difficulty would be for ranchers,”

is grain-fed, feedlot beef.

he says. And he discovered the benefits greatly outweighed any

But there’s another way to produce beef, a way that actu-

extra effort. In large part, the certification is an acknowledge-

ally enriches the environment. And it’s happening across at

ment of what Panorama ranches, all of which were already or-

least 3.5 million acres of American grassland. Kay Cornelius,

ganic, have been doing for years.

a fourth-generation rancher and new general manager at Pan-

As part of the program, each ranch gets an annual visit from

orama Meats, intends to add another million acres to that total

a rangeland biologist who takes soil samples, measures the veg-

Marshall Johnson, Vice President of Conservation Ranching

by 2030 through a groundbreaking new partnership with an

etation, and assesses how the ranch affects bird life. Then Audu-

for Audubon standing in a field of prairie grass.

unlikely ally: The National Audubon Society.

bon creates a habitat management plan for the rancher with

Photo courtesy of Audubon

suggestions for improvements. “The ranches enrolled are going

A N E W S E A L O F A P P R OVA L “All of our data proves that grassland birds are the most im-

to become even more bird friendly, but they were already doing great things,” says Johnson.

periled group of bird species in America. Grassland birds have lost 53% of their population since 1970, and 95% of all grass-

Photos Jesse Brantman

20 / EdibleAustin.com Communities

edible

S IG N AT U RE

land birds live on cattle ranches,” says Marshall Johnson, vice-

Cornelius isn’t new to dramatically growing a network of

president of Audubon’s conservation ranching initiative. The

environmentally friendly farmers. Before taking the helm of

nonprofit’s “Grazed on Audubon Certified Bird-friendly Land”

Panorama Meats as general manager last September, she dou-

seal was established to recognize ranches that are managed in a

bled sales in her role as vice president for the biggest and best-

way that protects those birds. Saving these birds is a vital part of

known name in humanely raised meats, Niman Ranch. “I spent

maintaining biodiversity. Like bees, birds are important pollina-

12 years there working for farmers, and in my new job I’m still

tors, and they help maintain the delicate balance of a grassland

helping farmers earn a living,” she says.

ecosystem.

Words Bill and Katie Delaney

S E C T ION

FA R M E R S F I R ST

Finding ways to grow and protect a rancher’s livelihood is a

Through Audubon’s new partnership with Panorama, every

high priority for Cornelius personally and central to Panorama

ranch in Panorama’s network will earn that Grazed on Audubon

Meats’ mission. “I grew up in a rural community during the farm

Certified Bird-friendly Land seal. “We began the project of in-

crisis years. My mom and dad really struggled,” she says. The

troducing this certification in 2013, and we enrolled our first

experience of watching her once-thriving farming community

ranch in 2017,” says Johnson. Joining forces with Panorama

dry up back then informs everything she does today. “At Niman

Visit ediblecommunities.com for more photos and podcasts

Ranch, we really celebrated the family farmer doing the right thing and we’re doing the same thing at Panorama.” The simplest way to keep these family farms in business is to ensure they are able to get their product to market and to be paid a fair price. Being part of Panorama’s network helps them accomplish these goals, and the Audubon’s bird-friendly seal provides a major boost, a way to make these special packages of meat stand out from everything else in the butcher’s case for environmental conscious consumers.

4 Ways to Shop for Sustainable Meat Not every supermarket is stocked with grass-fed, grass-finished and bird-friendly beef—yet. If you can’t find it at your store, there are still ways to purchase sustainable steaks, chops, and burgers wherever you are. Here are some tips to get you started. 1. SHOP ONLINE

Panorama has partnered with online retailer CrowdCow.com and you can find their beef as well as meat from other high-quality sustainable ranchers there.

2. BUY A COW SHARE

In many communities, smaller farmers and ranchers will sell onehalf, one-quarter, or one-eighth of a single animal to you. Check out EatWild.com to find one near you. Red-winged blackbird

SAVING GR ASS LA ND The connection between beef, birds, grassland, and climate change isn’t immediately obvious. To understand how a properly managed ranch can actually help remove carbon from the atmosphere, you have to understand the long history of North America’s grassland. Before they were hunted nearly to extinction in the

3 . S H O P AT YO U R FA R M E R S M A R K E T

Farmers markets are typically a great place to connect with the kind of farmers and ranchers who are passionate about sustainability and land stewardship.

late 19th century, wild bison grazed an area just the right amount to promote the growth of a complex and robust root system without killing the plants. Domestic cows, if left to their own devices, will eat the grass down to the bare earth, destroying the grassland. To make them more like their ancestors, ranchers must use rotational grazing, moving them from spot to spot to achieve that ideal level of grazing. “Cattle can mimic what historic bison used to do. That’s why we need them,” says Johnson. Continued...

edible Communities |

S IG N AT U RE

S E C T IO N

4. ASK QUESTIONS

When you’re shopping, ask your butcher where the beef comes from and how it was raised. This educates you and lets them know there’s a demand for sustainable beef.

EdibleAustin.com / 25

Darrell Wood and Kay Cornelius of Panorama Organic

/3 c.

almonds, lightly toasted, chopped

3 T.

granulated sugar

Without animals grazing, grassland becomes overwhelmed

these eco-minded ranchers can only protect the grassland, the

with weeds and invasive plant species. The soil quality is de-

birds, and the whole ecosystem it supports if they can earn a 1

graded, and animal life, birds and pollinators like bees lose their

living doing it.

habitat. Vernal pools dry up and disappear. Without well-managed grassland, some species can even become extinct. “There’s a

flour

Pinch of salt

That’s where you come 1 in. /2 c.

egg white blackberry jam

vernal pool on my ranch that hosts an endangered species called

A M A R K E T S O LU 1 T. T I O Nbutter, cut into small pieces

fairy shrimp,” says Wood. “I have a stream that goes through

1 The way Kay Cornelius people extract are looking for three /4 t. sees it,almond

my property that’s one of the major salmon spawning streams

things when they’re shopping for grass-fed beef. “They want

in California.”

to know it’s organic, they want to know that the animals were

And then there’s the matter of carbon. It’s true that cows emit

treated humanely, and they want to know about the environ-

carbon into the atmosphere, about 80 tons annually for a ranch

mental impact,” she says. “With the USDA organic seal and the

of 150 acres, according to the Texas Department of Agriculture.

Step 4 animal welfare standards, we had the first two covered.”

There’s also a certain amount of carbon emissions associated with

But until this new partnership with Audubon, Panorama had

the farm equipment (32 tons). But well-managed grassland, with

no iron-clad way to convey their commitment to the environ-

its deep root systems, lush vegetation, and rich soil, is actually

ment in a way easily understood by busy shoppers.

able to remove 500 tons of carbon from the atmosphere per year,

The Grazed on Audubon Certified Bird-friendly Land seal

giving it an overall positive effect on the environment rather than

requires third-party certification. Audubon is one of the most

a negative one. It should be noted that this only applies to cattle

trusted names in conservation. This means, in an era of spuri-

ranches with high standards for land management and environ-

ous label claims, the Audubon seal stands out as meaningful.

mental stewardship--not conventional factory farms.

According to Johnson, since the first ranches were enrolled in

Raising beef cattle on pasture this way does take longer:

the program in 2016, bird abundance has increased on those

Cows don’t fatten up as quickly without the grains provided by

grasslands by 36%. This is a good indication that other species,

feedlots, and they expend more energy grazing than on a feed-

especially bees and other pollinators necessary for the food sup-

lot. It also requires more space. As a result, a rancher practicing

ply, are flourishing as well.

this kind of regenerative agriculture cannot produce the same

“Consumers buy grass-fed beef to vote for a change in the envi-

volume of beef on the same acreage as a factory farm. Their beef

ronment. Paying a little more for beef is a nudge in the right direc-

must therefore be sold at a premium.

tion,” says Cornelius. It’s a small price to pay for doing your part to preserve America’s grassland and the birds that call it home. e

The preservation of this land is important to everyone, but

26 / EdibleAustin.com

1 /3 t.

EdibleAustin.com / 27 ediblecommunities.com

RECIPES OF THE

SEASON recipes and photography by HEATHER BARNES

PROSCIUTTO MELON SUMMER SALAD Makes: 5 small servings Total Time: 15 minutes

There’s nothing better than a sweet, salty and crunchy salad to celebrate summer and all its bounty. Pick out a sweet cantaloupe and honeydew and pair them with peppery arugula salty prosciutto and creamy mozzarella. You’ll have the perfect addition to brighten any dinner table spread. The balsamic shrub dressing is sweet, tangy and perfect for adding to any other summer salad, too!

Balsamic Pineapple Rhubarb Shrub Dressing 1

/2 c.

pineapple, chopped

/2 c.

rhubarb, chopped

/4 c.

water

1 c.

sugar

2 c.

nice quality balsamic (I like the one from Whole Foods in the bulk aisle that you can dispense yourself.)

1 t.

cloves

Roughly chop the pineapple and rhubarb. On the stove in a saucepot, gently heat the water. Add in sugar and stir on low for 5 minutes, allowing the sugar to dissolve. Pour into a heatproof mason jar over the pineapple and rhubarb, and let cool. Add the balsamic vinegar and cover loosely. Let sit on the counter for 2 days to macerate. Strain out the fruit and pour into a clean jar. Seal and keep in the fridge for up to a month. 1

cantaloupe

honeydew

package prosciutto

8 oz.

fresh mozzarella cheese

/2 c

blueberries

bag of arugula

/4 c.

fresh mint leaves

28 / EdibleAustin.com

Using a melon baller, scoop balls out of the cantaloupe, honeydew and mozzarella. Toss with arugula and blueberries. Drizzle on the balsamic dressing and garnish with mint leaves. Serve at a summer party!

EdibleAustin.com / 29

recipes of the SEASON

WATERMELON PIZZA Makes: 8 servings Total Time: 15 minutes

In the summer, when temperatures are north of 100°, there is nothing quite as refreshing as a juicy Texas watermelon. When picking your watermelon, make sure it feels really heavy. That means it will be extra sweet and juicy. This watermelon pizza is a healthy alternative to a summer dessert and makes the perfect accompaniment to a picnic or birthday party. Decorate it with the ripest fruit you can find, like raspberries, kiwi and blueberries. It won’t disappoint and kids love it! 1

watermelon

1 c.

vanilla yogurt

/2 c.

blueberries

1 1

/2 c.

raspberries

kiwis Fresh mint leaves

It’s as easy as it looks! Slice the watermelon in half, and cut into thick round slices. Spread on the vanilla flavored yogurt, garnish with your favorite summer fruit and then cut like you would a pizza. If you want, you can blend the rest of the watermelon in a blender with some mint leaves for a refreshing drink to keep you cool!

photo by ROY JAVIER

30 / EdibleAustin.com

EdibleAustin.com / 31

edible ESCAPES

Parks &

Recreation Wine and Hiking in the Hill Country Make a Perfect Pairing

Hamilton Pool

by STACEY INGRAM KALEH photography by RALPH YZNAGA

he Texas Hill Country is known for its scenic beauty — its big sky,

called an AVA (American Viticulture Area). My favorite image to

rolling blue hills, limestone cliffs, clear rivers and natural springs.

picture is Enchanted Rock: think semi-high altitude in many areas,

It’s also known as Texas Wine Country, with more than 100

intense sun rays, and rocky granite soil mixed with clay and sandstone.

wineries ready to offer friendly service, a beautiful vineyard atmosphere

Certain areas will have influence from water sources, like the Pedernales

and a dynamic range of high-quality wines that are the result of undeniable

River Basin does. It is lush and green and, honestly, humid as all get

passion and determination, qualities of our signature Texas work ethic

out! What we have here in the heart of Texas is a massive area of land

(just think of Lyndon Baines Johnson, who was raised in Johnson City).

with pockets of special combinations of soil, varying altitude and rich minerality that can truly define what a wine will eventually taste like,

When you visit a state park or nature preserve in Central Texas, chances

especially when from a single vineyard site. The grapes that thrive here

are you’re not far from a winery. And, on the flip side, it’s likely that

like well-drained 'chunky' soil, don't mind too much rain and soak up the

when you visit a Texas winery,

full, unencumbered Texas sun. And the wines? Aromatic, intense,

you’re just around the corner

complex, mineral, often worthy of aging.”

from an outdoor adventure. There’s much to discover, and

Kramer captures the essence of what makes Texas wine so distinctive.

not far from the beaten path.

An overused saying comes to mind, “Everything is bigger in Texas,”

Whether you are an outdoor

vineyards and vistas, to the range of grape varietals grown in the region

enthusiast, a wine enthusiast

and the bold and complex flavors they produce, to the personalities of our

or both (like me!), the Hill

winemakers and their audacious appetite for innovation. Yet, nothing

Country offers an abundance of

seems to be a bigger priority than commitment to hospitality and

hiking and wine tasting options

creating an enjoyable experience for neighbors and visitors alike. In

that allow individuals, couples

my opinion, a casual and welcoming atmosphere is one of the aspects

and families to curate the ideal

that truly sets Texas Hill Country wineries apart from wineries in other

summer day. And, if you’re

regions across the U.S., and why it’s completely okay to show up to a

really into wine, a park visit

tasting room or take a seat on the patio in your hiking gear.

will add a layer to your tasting experience as you immerse yourself in

While you may have ventured to the summit of Enchanted Rock or driven

Kelsey Kramer, sommelier and tasting room ambassador at William

are also many trails, swimming holes (and even caves and waterfalls!)

Chris Vineyards in Hye, describes her perspective on the unique Hill

and, of course, wineries to be explored closer to home. For instance,

Country terroir (the natural environment in which a particular wine is

Hamilton Pool Vineyards and Farms, just down the road from Hamilton

produced): “The Texas Hill Country spans a wholloping 9 million acres,

Pool Preserve in Dripping Springs, and El Gaucho Winery, close to Pace

making it the third largest designated region for quality grape-growing,

Bend Park in Spicewood.

32 / EdibleAustin.com

French Connection Wines

but I feel that it truly does apply to Texas Wine Country, from its

the unique terroir that so vitally shapes each Texas Hill Country wine.

Above: Pedernales River Nature Park

French Connection Wines by JERRI ANN YZNAGA

Wine Road 290 into Fredericksburg (definitely worth the drive!), there

William Chris Vineyards

Pedernales Falls State Park by PATTY ROBERTSON

EdibleAustin.com / 33

edible ESCAPES

DRIPPING SPRINGS Pedernales Falls State Park & Hawk’s Shadow Winery

edible ESCAPES

SPICEWOOD

Hamilton Pool Preserve & Hamilton Pool Vineyards & Farms

Pace Bend Park & El Gaucho Winery

No matter how many times you visit Hamilton Pool Preserve, it still holds an awe-inspiring, mystical beauty. Hamilton Pool Road may look a lot different than it used to as it now seems to merge with both

This is the pairing that started it all for me. My husband and I had

Bee Cave and Dripping Springs, but don’t let the busy surroundings fool

enjoyed a morning out at Pedernales Falls State Park, scaling its

you. Just minutes from the city, it somehow remains a calm haven that

beautiful and enormous slabs of limestone and taking a dip in the

can transport any visitor to what feels like a far-off destination. After

cool Pedernales River. We were on our way home when we noticed a

a short down-hill hike that’s feasible for the entire family, you enter a

cardboard box on the side of the road with the words “Wine Tasting” and a simple hand-drawn arrow. Our curiosity was piqued, and after a few twists and turns in the road, we arrived at Hawk’s Shadow Winery. At the time they were still building their tasting room, where we were

A longtime popular spot for camping on Lake Travis, Pace Bend Park provides miles of hiking, biking and equestrian trails as well as sandy swimming coves with beach-like areas. Park staff will happily photo by SANDRA DAHDAH

boat ramps for those looking to spend a day out on the water. It’s the

canyon where trees tower next to limestone cliffs and Golden-cheeked

perfect place to make lasting summertime memories.

Warblers may be spotted, ultimately arriving at the iconic collapsed grotto and 50-foot waterfall. Cool off by taking a seat in the shade behind the falls, or take a dip in the natural pool (when permitted).

Westcave Outdoor Discovery Center & Bell Springs Winery and Brewery

greeted with a delicious glass of dry orange muscat — a welcome treat

A relative newcomer to the Texas winery scene, Hamilton Pool

on a hot summer day. It’s spontaneous moments and new discoveries

Vineyards & Farms is located one sharp curve and one-lane bridge

like this one that make weekends memorable and, sometimes, even

down the road from its namesake, on the property that formerly housed

Learn about our unique Hill Country environment with a guided tour

spark new traditions.

Westcave Cellars (Westcave has moved to Johnson City). The winery

at Westcave Outdoor Discovery Center, a nonprofit that conserves the

selected the location hoping it would allow visitors to plan a great day

stunning 76-acre preserve and offers educational programs for groups

Bring your camera with you for this journey. Between the iconic

in the Hill Country. “When we set out to find a location, we wanted

of all ages. There’s no better place to explore the surprising dynamism

limestone landscape and clear green-blue water of Pedernales Falls

a property that highlighted the natural beauty of Texas Hill Country,”

of your surroundings. Tours begin in an arid savanna and take visitors

and the sweeping bird’s eye view of unobstructed rolling hills at

says Alfonso Castillo, chief operating officer at Hamilton Pool Vineyards

through a limestone crevice into a sheltered canyon with lush plant life

Hawk’s Shadow, you are sure to find inspiration all around you.

& Farms. “We knew it was the right location to see out our vision of

to reveal an ancient grotto — a small picturesque cave — with a 40-foot

creating a space highlighting the natural beauty of the area. It only felt

waterfall, dazzling greenery and a deep blue reflecting pool. Neighbor to

right to name the location after the popular spot [Hamilton Pool].”

Hamilton Pool, Westcave is a slightly more hidden gem that is absolutely

Taste the 2014 Sonrisa, a dry white wine aged in oak barrels for 60 months to give it a unique complexity. Soak in the aroma of orange blossom and grass, notes of citrus, and a mineral finish. If you prefer red wine, try the HSV Estate GSM Blend, handcrafted by the owners and their family members from low-producing estate vines. Plan your visit and make reservations at tpwd.texas.gov/state-parks/ and hawksshadow.com.

After a morning hiking, venture over to the property to relax next to the

breathtaking. After your Westcave adventure, follow the country roads to Bell Springs

after a day of hiking,” Castillo says. “Guests can enjoy wine tasting in our

Winery and Brewery. Over the past decade, Bell Springs has become a

outdoor courtyard right next to our 10 acres of lush grapevines.” Soon,

popular spot for both wine and beer, likely due to its welcoming and

the winery plans to offer a seasonal menu to complement their wines.

accessible atmosphere. Walk up to the country house, complete with

Created by executive chef Shandon Brockett, Hamilton Pool Vineyards

a wrap-around porch and rocking chairs, to do a tasting. Friendly staff

will offer seasonal fresh bites with ingredients sourced from its onsite

members will walk you through their offerings so that you can discover

2-acre farm.

the wines you like best. Or, amble up to the outdoor bar to grab a glass

their 2017 Atomic Tangerine Gewürztraminer. Crisp and bright, yet with an undeniable floral citrus punch, this wine is like sunshine in a bottle. Don’t leave without trying the 2019 cabernet sauvignon. It’s a

Argentinian malbec wines, known for their brilliant color, juicy black fruit flavors, medium acid and moderate tannins. They present visitors with a deep-dive into the varietal through their tasting menu, which features wines bottled in Mendoza, Argentina, and then shipped to the winery. If you are interested in the delightful nuances between characteristics produced by different vintages, terroir and aging processes, this is the place for you. Or, if you are in search of homestyle Argentinian cooking, visit for their buzzworthy Asado or empanadas, which perfectly complement their wines. Don’t leave without tasting the Tierra de Gaucho Reserva malbec, with notes of blackberry and a slightly smoky appeal. Plan your day by visiting parks.traviscountytx./parks/pace-bend and elgauchowinery.com.

bring your pup with you!

surprisingly light, and the 2018 viognier, a golden dry white wine with

hamiltonpoolvineyards.com.

scenic views and a children’s play area. El Gaucho specializes in

on the sprawling, shaded tree-filled property. Dogs are invited, too, so

Be sure to taste the 2018 Montepulciano, a jammy red wine that is

Plan your tasting experience at Hamilton Pool Vineyards & Farms at

the husband-and-wife owners created a lovely hilltop outpost with warm

a live band playing. You can also settle in at any number of picnic tables

peppers with subtle earth tones.

parks.traviscounty.tx.gov/parks/hamilton-pool-preserve.

find El Gaucho Winery. With a passion for Argentinian wines and food,

of wine to enjoy on the expansive patio, where it’s not uncommon to find

not-so-typical cab, with a smooth medium-body and notes of ripe bell

Make reservations for Hamilton Pool Preserve in advance at

Just uphill from Pace Bend Park and only minutes from Highway 71 West,

and inviting imported décor, multiple outdoor terraces for taking in

vineyard with a glass of wine. “The vineyard is the perfect place to relax

If you’re in search of a cool and refreshing wine to enjoy outdoors, try

recommend places to fish right from the shore. The park also offers two

notes of lemon, hints of jasmine and a rich mouthfeel. If you are a fan of sweet and sparkling wines, try Bell Springs’ staple Drippin’ Sweet White, a chardonnay infused with fresh peach flavors. It’s easy to imagine it as the perfect base for summer sangria, with a natural effervescence. Friday through Sunday, enjoy made-to-order burgers, grilled cheese and truffle fries from Chef Mike Massaro. Reserve your Westcave guided tour at westcave.org, and learn more about Bell Springs Winery at bellspringswinery.com.

Bell Springs Winery by BELL SPRINGS WINERY

Left & above right: Hamilton Pool Vineyards & Farms

34 / EdibleAustin.com

EdibleAustin.com / 35

edible ESCAPES

HYE/STONEWALL

Krause Springs & Spicewood Vineyards Founded in 1955, Krause Springs is a well-known swimming hole and camping site. The 115-acre estate is on the National Registry of Historical Sites and has been privately owned by the Krause family for more than 50 years. Unwind in the butterfly gardens as you take in the

Lyndon B. Johnson State Park and Historic Site & William Chris Vineyards

soothing sounds of windchimes, bring a picnic and then jump in the pool or stake out a spot to lay out on a rock and catch some sun near the

History lovers — this one’s for you! Tour the farmstead home of the

natural springs. There are 32 beautiful springs on the property which

36th President of the United States, Lyndon B. Johnson, who was

feed the man-made pool and the natural pool that flows to Lake Travis.

born and raised in the Texas Hill Country. Experience life on a TexasGerman farm through the Sauer-Beckmann Living History Farm, admire

Spicewood Vineyards is the perfect destination to continue to build

wildflowers and greet American bison and Texas longhorns as you walk

on those relaxed, sun-soaked vibes. With a philosophy centered on

1.2 miles of trails. You can also fish, play tennis and baseball and swim

celebrating life with incredible wine, Spicewood Vineyards is dedicated

in an Olympic-sized pool. While you’re at it, learn about President

to making the highest quality Texas wines. Ron Yates, who purchased the

Johnson and see memorabilia from his time in office in the Visitor

vineyard in 2007, has infused his multigenerational Texas family heritage

Center, or take a self-guided tour of historic cabins built by German

and passion for Spanish wines, which he fostered during time spent in

immigrant H.C. Behrens in the 1870s. Start a driving tour of LBJ Ranch

the vineyards of Ribera del Duero. Spicewood Vineyards takes pride in

that will lead you to the Lyndon B. Johnson National Historical Park

producing many award-winning wines with estate-grown grapes, and

where you can see LBJ’s childhood home, the Johnson family cemetery,

is home to some of the oldest grape vines in the area. Nine acres still

the Texas White House and the Johnson Settlement, a cluster of stone

produce fruit on vines that are more than 24 years old.

barns and buildings built by LBJ’s grandfather, Sam Ealy Johnson, Sr.,

On a hot day, try a chilled glass of the crisp 2019 Grenache rosé with

and his brother.

refreshing strawberry undertones. Looking for something bolder? Ask

A stone’s throw away, William Chris Vineyards offers much for wine

for The Good Guy, a blend sourced completely from the Hill Country

lovers to explore. Its Hye estate spans 23 acres with stunning views of

estate, featuring tempranillo, graciano, merlot and cabernet sauvignon

the Hill Country and Pedernales River Valley. It is also rich in history.

aged for 20 months in oak. It beckons to be paired with a grilled steak.

As a boy, LBJ was known to play baseball with the Deike boys, whose

Start

planning

your

day

today

krausesprings.net

and

spicewoodvineyards.com.

William Chris Vineyards by PATTY ROBERTSON

family were the original owners of the estate. A historic farmhouse on the property plays host to curated wine experiences. Just across the street, LBJ mailed his first letter and swore in the Post Master General on the steps of the Hye Post Office — today, Hye Market. It’s nearly impossible not to have a great time at William Chris Vineyards, with its multiple tasting areas, including a new light-filled tasting room with sky high windows, an ACL-fest inspired photo frame so you can capture your Instagram-worthy moment and an amazing selection of Texas wine made from 100 percent Texas grapes. After a day exploring the state and national parks nearby, you won’t want to miss

Escape to Nearby to Stone House Vineyards

the newly released 2020 roussanne, the 2020 Cinsault rosé sourced from

Also in Spicewood is Stone House Vineyards, an elegant villa-style

the blend of mourvèdre, grenache, syrah and tannat features an artist-

winery on Lake Travis. The winery’s tasting room is constructed of massive limestone blocks, each weighing more than 2,000 pounds — a literal stone house. Owner and winemaker Angela Moench hails from the Barossa Valley wine country in Australia and sources grapes and winemaking techniques from that region to blend Texas and Australian methodologies and flavors. Visitors can sit directly next to the grapevines in the sprawling vineyard with a view of beautiful Lake Travis.

La Pradera Vineyards or the winery’s signature Artist Blend. Each year, Hawk's Shadow Vineyard

Hawk's Shadow Vineyard

designed label that makes it something of a collector’s bottle. Sommelier Kelsey Kramer recommends serving it at a cooler temperature to allow fruitiness to come out or warmer to let its savory notes emerge. This wine is a favorite for barbecues and summer potlucks. Map out your plans at tpwd.texas.gov/state-parks/lyndon-b-johnson and williamchriswines.com.

Plan your visit at stonehousevineyard.com. Above: Hamilton Pool

36 / EdibleAustin.com

Ron Yates & Lauren Sposetta Spicewood Vineyards

Spicewood Vineyards

EdibleAustin.com / 37

Pedernales River Nature Park & French Connection Wines Spend the day at Pedernales River Nature Park in Johnson City where

WIMBERLEY/DRIFTWOOD

Blue Hole Regional Park & Driftwood Estate Winery

Jacob’s Well + Salt Lick Cellars

Wimberley’s Blue Hole, which the city saved from the threat of

you can hike, bike, canoe, fish, and swim, or sprawl out with a picnic under one of their pavilions. The 223-acre riverfront site has everything

Ready to take a dive off the deep end? If you’re the more daring type,

you need to seize the day. Then, drive into Hye to relax on the covered

make a reservation at Jacob’s Well Natural Area in Wimberley for a hike

patio at French Connection Wines.

and cool swim. Hiking is permitted year-round, while swimming is

Devoted to making 100 percent Texas-grown wines onsite at the winery, French Connection Wines is the second Hye outpost from Calais Winery owner and winemaker Ben Calais. Calais is known for combining his passion for his French heritage with his love for Texas. Whereas Calais Winery focuses on Bordeaux-style wines, French Connection specializes in Rhône-style wines, which pair well with rising summer temperatures. Opt to sit outside on French Connection’s gorgeous patio to take in unobstructed vineyard views, set back from the noise of Highway 290. Be sure to try the 2019 Côtes de Hye, and splurge for a bottle of the La Connection rosé — one of Texas’ finest and most refreshing dry rosés. It’s as close as you can get to experiencing Provence, the birthplace of rosé, without actually visiting.

residential development in 2005, is now a favorite community gathering spot. The 126-acre park features miles of trails, picnic areas, a community pavilion, playscape, basketball court, sand volleyball court, amphitheater and, of course, the iconic Blue Hole swimming area, which is open

allowed only in the summer months to protect the aquatic wildlife

Memorial Day through Labor Day. Find the activities that best fit your

of Cypress Creek. The second-largest fully submerged cave in Texas,

lifestyle and design a fun summer day out.

Jacob’s Well is an artesian spring that releases thousands of gallons of water from the Trinity Aquifer each day. The deepest part of the cavern

If you’re a fan of summer sunsets like I am, find a relaxing spot to

system is 140-feet deep. Visitors can often be seen jumping from rocks

uncork and unwind at Driftwood Estate Winery. Perched on a westward

into the cold, crystal-clear water. If you’re not ready to dive in, Jacob’s

facing bluff overlooking their lush vineyard, Driftwood Estate was built

Well Natural Area covers an expansive 81 acres primed for you to explore.

around the romance of a stellar view. As you sip their wines made from 100 percent Texas grapes, you can truly experience a sense of place.

If you’re traveling through Driftwood to make your way to and from

Try their flagship blend, Longhorn Red, which is made with 50 percent

Wimberley, don’t miss the opportunity to stop by the legendary

cabernet sauvignon and 50 percent syrah, or go for the 2019 dry rosé,

Salt Lick BBQ. Did you know, the Salt Lick also has a large vineyard on

served chilled with aromas and flavors of strawberry and watermelon.

its property as well as a tasting room, Salt Lick Cellars? It’s common to

There’s also an onsite bistro, in case you’ve worked up an appetite

find long lines and wait times to be seated at one of Central Texas’ most

through all your outdoor playtime.

famous barbecue joints, and you can easily pass that time by venturing next door to Salt Lick Cellars to taste a variety of wines, including their

Start

If you decide to turn a fun-filled day into a Hill Country wine

house BBQ Red and BBQ White, designed to pair with brisket, ribs and

and driftwoodwine.com.

weekend, book one of the cottages on the property through Airbnb for

all the fixins. Salt Lick is still BYOB, and now it is also BYOW — bring

an overnight stay.

your own wine. So, grab a bottle to bring with you to your table as you

Book your pairing at lcra.org/parks/pedernales-river-nature-park and frenchconnectionhye.com.

BLANCO

getaway

cityofwimberley.com

red, white, and rosé options, as well as wine made from 100 percent

While the barbecue is always mouth-watering, don’t let it overshadow

blackberries perfect for pairing with summer cobblers or ice cream.

the quality Texas wines at Salt Lick Cellars. Even without the Salt Lick

Make a reservation for a tasting at wimberleyvalleywine.com.

next door, the tasting room would be a worthy destination in its own right. From its outdoor patio and garden, look out at 35 acres of grape varieties. Ask to taste their delectable mourvèdre — one of my

between Austin and San Antonio, the spring-fed Blanco River creates

favorites in the Hill Country — bursting with blackberry with notes of

an idyllic getaway spot near the charming small town. Bringing the kids

tobacco and a hint of black pepper.

at the park store. Opting for a more relaxing route? The park store also

summer

Valley Winery to discover a large selection of sweet wines including

refuel after a day well spent.

Fish, paddle, picnic and hike at picturesque Blanco State Park. Nestled

Looking to paddle out pent up energy from a year at home? Rent a kayak

your

Something Sweet: Do you love sweet wines? Stop in at Wimberley

Driftwood Estate Winery

vineyards, including tempranillo, mourvèdre, syrah and grenache

along? There’s a shallow, child-friendly wading pool near Falls Dam.

planning

Please note: Pay special attention to conservation and COVID-19 protocols at each park and winery. Most locations require advance reservations.

Plan your day at hayscountytx.com/departments/hays-county-parksrecreation/jacobs-well-natural-area and saltlickcellars.com.

offers tubes for rent so you can float to your heart’s content. Not-to-be-missed nearby is Esperanza Winery’s tasting room on Main Street. Stop in to taste their Texas Hill Country tannat, a well-balanced dry red wine with notes of plum that is all-too-easy to sip. It’s an elegant wine with just enough complexity to keep your tastebuds wanting more. For the hotter days ahead, take home a bottle of the 2018 sauvignon blanc, featuring the clean, acidic brightness with notes of grapefruit and grassy, herbal aroma characteristic of the varietal. Don’t pass up these Blanco destinations on your next road trip! Learn more about how to plan your day at tpwd.texas.gov/state-parks/blanco and esperanzawinery.com.

Jacob's Well

38 / EdibleAustin.com

Blue Hole by PATTY ROBERTSON

EdibleAustin.com / 39

FARMERS diary

NOURISHING a COMMUNITY VRDNT FARM

by ADA BROUSSARD / photography by PATTY ROBERTSON

or those who weren’t

accompanied her dad to these communities to help translate.

born

farming

“Agriculture was always the fundamental indicator of the health and

family, the learning curve

wealth [of a community]. Witnessing the strength and resiliency of

can be steep. That is, unless you’re

their agriculture was really when I got interested in agriculture, in

Becky Hume, owner and operator

general,” she says. At age 16, Hume spent a long summer apprenticing

of VRDNT farm in Bastrop, who

at a farm in the Philippines sexing tilapia, among other transcendental

had a strong agriculture interest

tasks for a 16-year-old, and while surrounded by a jungle of bamboo

by her mid-teens.

and barely anyone who spoke English, Hume realized what she wanted

into

Hume was born in North Carolina

to do with her life.

but most of her childhood was

It wasn’t until Hume returned to the U.S. for college that she got a

spent in China and Thailand

glimpse into the commercial and industrial agricultural practices

where her parents worked as

that dominate U.S. food production. “The first time I saw the huge

medical missionaries. Early on,

combines and cornfields, it almost didn’t compute,” Hume remembers.

she developed a relationship with food and agriculture. “I was really

“From the get go, I was already realizing that there are a lot of

young and my Chinese nanny would take me to the market,” she

different ways to grow food.”

remembers, “and she would teach me how to bargain for vegetables, how to choose the good quality ones from the bad quality ones.” When Hume was a teenager, the family moved from China to Thailand where her dad established free medical clinics in rural hillside villages. Because she was fluent in Thai, Hume often

40 / EdibleAustin.com

EdibleAustin.com / 41

FARMERS diary

"It's about feeding

people and feeling connected with the community around us..." — BECKY HUME

In 2009, Hume was a sophomore at Cornell where she ran the

mulch and irrigation remnants. After a couple months of grueling cleanup

university farm. Since then, her experience managing acres of vegetable

efforts, Hume planted a half-acre of long beans (that paid her mortgage), and

production has only grown. At 31 now, she’s amassed 12 years of

one acre of sweet potatoes (just enough to cover the cost of fertilizer). Hume

intensive hands-on farming experience “on someone else’s dime,” as she

jokes now that she started the farm with “coffee and credit cards,” but as

puts it. Much of this experience was after she moved to Central Texas

someone who witnessed this inaugural season up close, it was anything but

and worked at farms including Johnson’s Backyard Garden where she

a joke. It was hard, and though she had the support of friends and family,

oversaw 184 acres of certified organic production. The goal, however,

Hume was starting a farm, in the heat of summer, alone. She admits, “It’s not

was always to own and operate her own farm, and, in 2019, when Nathan

the way I would have planned it, but when it came time to go all in, I was just

Health of Phoenix Farm (no longer in operation) put his property up for

like, ‘Let’s do this.’”

sale, Hume made the necessary moves to buy it.

Hume’s first season was merciless, but now her rows are heavy with

Hume’s plan with her new property was to slowly develop VRDNT’s farm

healthy crops, easily giving credence to her farm’s name — VRDNT

systems on the former Phoenix Farm land while continuing to manage a

(pronounced “verdant”). Stands of native woodland with several

nearby farm, but when her employer was faced with a family catastrophe

campsites surround 3.5 acres of bountiful production where Hume

and could no longer afford to pay Hume, she was suddenly laden with a farm

and several of her full-time employees grow a huge variety of

mortgage … and no income. She was faced with the decision to either get

gourmet vegetables. The soil at VRDNT is delightfully sandy and

another job or try to pay the bills from her own farm. She chose the latter.

vegetables are grown using organic (Organic Materials Review

Starting a (profitable) farm in June in Texas isn’t for the faint of heart, but Hume rolled up her sleeves and did what she knew how to do from her years of experience. Her property had not been farmed for several seasons, and all the cropable acreage was covered in an entanglement of weeds, plastic

42 / EdibleAustin.com

Institute-approved) inputs. Hume tells me that her carrots make a quiet “pop” when she pulls the long taproots from the ground, though I know Hume’s not always listening, as her ears are often covered by magenta headphones, likely playing Cardi B or maybe chapters of a dense Texas history audiobook.

FARMERS diary

When Hume first started the farm, she was sometimes met with

farmers who don’t enjoy an “off ” season. A farmer’s workday is never

quizzical looks when sourcing parts for her tractor. Not only is she

eight hours, and is instead dictated by the sun, the harvest, the proper

young, but she is a woman, making her an eccentricity in the national

functioning of hydraulic lines and seed inventories, among many other

landscape of farmers where the average age is 57, and only 14 percent

things. VRDNT Farm seems to charge along with an impressive degree

of farm owner-operators are women. During our interview, Hume

of focus and efficiency, an invaluable tool necessary to transform an

doted on her tractor and described her flame weeder, a tool used to

intuitive and well-practiced grower into a profitable farmer. However,

eradicate just-germinated weeds, as sexy. VRDNT’s neon logo and its

these rewards are extraordinarily hard-earned and I ask Hume why

Instagram feed featuring cerulean nails clutching purple kale both

she does it.

feel bright, powerful and feminine. “I mean, obviously, I identify as a feminist,” Hume explains when I ask about her position as a farm-her, “but I think one of the biggest things is not so much asking for permission from the world to give us an opportunity ... but I think so often it's just about trusting ourselves that we're ready for that opportunity … I’m gonna trust myself that I’m capable of this.” Capable, indeed. VRDNT’s CSA bounty is delivered in large clear bags, and this no-frills packaging is efficient and a signal, to me, of her confidence as a grower. Open up the bag, and you’ll discover a rainbow of high-quality vegetables that will color any meal or menu, including juicy purple daikon radishes and forthcoming red snapper tomatoes. A diversified vegetable farm like VRDNT has a million moving pieces and it takes an endless reservoir of tenacity to welcome such circumstances, day in and day out, and year-round as in the case of Texas

“Farming has so many good aspects. I am doing better for the environment, yes. I am doing better for our local economy, yes. But the thing for me, the reason I farm, it’s really about the community. It's about feeding people and feeling connected with the community around us and also with our bioregion, being in tune with what is actually growing here [and] feeling nourished by this place that we live in, and by the people that we live with.” She goes on, “We don’t have to be fed by this industrial food system, but food systems don't change with a lever … and I just see myself as one part of that. We want to relocalize agriculture? Hooray, let’s roll up our sleeves!” To learn more and possibly give VRDNT Farm veggies a taste, visit the farm’s website vrdnt.farm or on Instagram: @vrdnt.farm. Writer’s Note: I’ve known Becky Hume for around five years. We first met while I was volunteering on a farm that she managed. Full disclosure: we started a business together in 2019 called Club Home Made, but VRDNT Farm is a business she owns all by herself.

44 / EdibleAustin.com

Great Options if You Love Tomatoes: Johnson’s Backyard Garden Tomato U-Pick and Farmstand happening on Saturdays throughout June and July. jbgorganic.com or email farm@jbgorganic.com Club Home Made Tomato U-Pick & Canning Workshop on the Farm. Details Instagram: @clubhomemade Farmshare Austin 2nd Annual Farmshare Tomato We-Pick happening on Sunday, June 20, 9 a.m.–1 p.m. (Father’s Day). Get tickets at farmshareaustin.org Middle Ground Farm Cherry tomato pints of the farm’s “gumball mix” will be sold through their CSA, via their website, and possibly at some local grocers. Instagram: @middleground_atx photo by EMILY PAPE

VRDNT Farm

United By A Common Cause—Fresh Organic Coffee Roasted In America To Support Our American Heroes.

A PROJECT TO SUPPORT ALL OUR PATRIOTIC HEROES Single-origin coffees 100% Fair-Trade Organically grown Whole coffee beans A percentage of every dollar spent goes back into supporting our heroes.

combatproject.com

VRDNT is growing this year’s Texas A&M Rodeo tomato — the Red Snapper — along with other varieties. Available through the VRDNT CSA. Details vrdnt.farm or on Instagram: @vrdnt.farm Maggie Perkins Learn to Can Tomatoes Zoom class on June 24, and in-person classes including Learn to Can, Learn to Pasta, Tomato Jam and

READY TO GET THE PARTY STARTED? (we are, too)

Child abuse poisons the brain Trauma caused by even just one instance of child abuse can dangerously rewire their brain, leaving them scared, defensive and anxious for the rest of their lives. Take the next steps to help make Austin a trauma-responsive community.

Make & Take Tomato Ricotta Tart Class. Details at kitchenunderground.com and on Instagram: @frommaggiesfarm Montana’s Dancing Bear Farm Isis Candy, Golden Sweet Hybrid and San Marzano tomatoes (just to name a few) are available for U-Picks scheduled on June 5, June 12 and June 26. Also available for pre-order. montanasdancingbearfarm@gmail.com or on Instagram: @montanasdancingbearfarm New Leaf Agriculture

delivery and pick-up options • full service production and design personalized, expert advice on equipment and logistics

ProtectAustinKids.org | #ProtectAustinKids

Cherry tomatoes like Citrine, Purple Bumblebee and Verona are available at Texas Farmers Market at Mueller and through their CSA. mrcaustin.org/csa Hat and Heart Farm Countless tomato varieties are available through their Farm Club, along with tomato-based salad kits.

512.839.1860

hatandheart.com or on Instagram: @hatandheartfarm instagram: uptowneventrentals | uptowneventrentals.com | info@uptowneventrentals.com

46 / EdibleAustin.com

EdibleAustin.com / 47

Plant This Now

List provided by Texas A&M AgriLife Extension

Cantaloupe (muskmelon) Greens, warm season Okra Peas, Southern Potato, sweet (slips) Pumpkin Squash, winter Watermelon

Enjoy This Now Arugula

Garlic (elephant, scapes, green)

Beans (dragon tongue,

Kale

Chinese long, yellow pole,

Leeks

green, tricolor)

Greens

Beets (red, golden, Chioggia, Lettuce (iceberg, green leaf ) candy cane)

Mint

Bok choy

Onions (red, green, yellow,

Broccoli

white, scapes)

Brussels sprouts

Oregano

Carrots

Parsley

Cauliflower

Rosemary

Celery

Spinach

Chard

Squash (summer, butternut)

Cucumber

Strawberries

Dill

Tomatillos

Edible flowers

Tomatoes

Fennel

Turnips

photos by HANXIAO

photos by NICHOLAS BARBAROS

48 / EdibleAustin.com

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Celebrate the best of Central Texas food culture by tagging us on your culinary journeys. Tag us

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The Perfect Partner for Your Business Targeted Demographic

Audience

130K

70% women and 30% men @mylifeintastes

@hatandheartfarm

@bonjourbrigadeiro

94%

average Targeted household income

130K

25-55

81%

years old

Demographic

average household income are willing

34 median age 25-55

college graduates

25%

81%

higher degree

years old

college graduates

of readers to pay 34more for25% age higher degree Local , Organic and Humanelymedian Raised food.

70% women and 30% men

94%

Reader Interests

of readers are willing to pay more for Local , Organic and Humanely Raised food.

Reader Interests @dinhochinesebbq

@cookingwithmarianne

@phonatictx

66% own their home

66% own Reads every theirissue home.

Works out Reads every multiple issue.times per week @gabrickbbq

50 / EdibleAustin.com

@atxroamingnatives

@bri.eatszn

Travels regularly

Travels Keeps issues regularly. over a month

Keeps issues over a month. Spends

$250+ on food a week

Cooks regularly

Buys from local food artisans

Cooks regularly.

Buys from Purchases local food alcohol artisans.

45% have kids

Purchases alcohol.

Dines out 2+ times a week

45% have73% kids. have pet(s)

Dines out 2+ times a week. 51 / EdibleAustin.com

To get your businessSpends in front of the most community focused audience in

Works out Central Texas, contact us at info@edibleaustin.com $250+ on multiple times 73% per week. have pet(s). food a week.

Our full-service meat market features experienced butchers and a world of chops, shanks, house-made sausages, and impossibly thick steaks sourced by 6th generation Texas ranchers. You’ll find everything you need for a marble-ous cookout.

AUSTIN-NORTH | 4001 N. LAMAR | 512-206-1000

AUSTIN-SOUTH | 4477 S. LAMAR | 512-899-4300