Wholebite

THE LOCAL

GIANT An inside look at Austin’s massive grocer

How healthy are healthy foods?

The new meaning of veganism

Cookies at your doorstep

+ Recipes for you to share and enjoy

The cost of healthy living 1 WholeBite

June 2014

Mama Avani’s

Homemade smoothies

WholeBite 2

3 WholeBite

Healthy.

Easy.

Delicious.

WholeBite 4

Letter from the Editor Dear Readers, Food, it’s a wonder that the most important part of our life is also the most political part. Before there was research done on how industrial farming methods could be harmful, there was an explosion of replacing older farms with large mass agriculture. There was a lot of scholastic work done on how to make food full of calories and how to grow crops faster. This lead to larger amounts of sales and a richer food industry.

Eventually it was uncovered, in the 1980s, that these farming methods could cause an amplitude of disease among the general population. This lead to heavy lobbying in politics.

Due to this history of the food industry, food has been allowed to be adulterated and modified to the point where it becomes a potential hazard to our health. Inspired by the food industry and food realities in our modern day lives, we set off to inform the world on how to avoid this from happening to it.

Our stories promote knowledge of common health related issues to our readers. Our articles discuss topics such as veganism, cost, organic foods, and diet foods. In addition our magazine provides our reader with interesting recipes that taste good and can help avoid eating unhealthy food distractions.

We have enjoyed the process of making this magazine and learning more about an important topic that we often overlook in our lives. Our team is from LASA High School trying to learn about making magazines and along with that our group has progressed on our knowledge of food.

Photo by: Mathew Heighway

We would like to thank all the interviewees that participated and dedicated their time to answering some questions. Also, we would like to thank our peers for helping us through the publishing process. We would also like to thank our teacher, Brandi Harrison, for teaching us the necessary skills to make a magazine. Without all the help it would not be possible to make this magazine.

Sincerely, Shivang Singh, Editor of Whole Bite Magazine

5 WholeBite

75 75years yearsand andcounting.... counting....

And And we we don't don't plan plan to to stop stop

Sushi Sushi Chahan Chahan Seikhan Seikhan Omirice Omirice

Organic OrganicNon-farm Non-farmgrown grownsalmon salmon

allallserved servedwith withfree freeOchazuke Ochazuke (green (greentea) tea)and andmade madewith withhealth health ininmind mind

Gingaku Gingaku

fresh freshAuthentic AuthenticJapanese JapaneseFood Food WholeBite 6

Dine Dinewith withus usin inover over36 36restaurants restaurantsall allover overUnited Unitedstates states

The future

of Competitive

Blending 7 WholeBite

Contents 34

27

32

Photo by: Connor Somerholter

Photo by: USDA.gov

Photo by: Gartorade

TIFF’S TREATS

ORGANIC VS. CONVENTIONAL

GATORADE*

How many licks does it take to get to the center of a lollipop? We don’t care, here’s cookies.

Expand your brain with the beneficial goodness of organic foods

Find out what’s inside Gatorade and how it boosts performance.

*Nothing to do with gators

Photo by: Mathew Heighway

40 Learn about the latest edition to the local organic chain, how it started and what you can do your next visit.

WholeBite 8

22

16

28

Photo by: Shivang Singh

Photo by: Tony Webster

Photo by: Epsos.de

THE NEW JUNK FOOD

THE VEGAN LIFESTYLE

HEALTH VS. COST

Riddle me this, Bat Man! Does Healthy + Junk = Healthy?

No, that’s not a meat taco! Learn how Veganism has become easy as vegan pie.

If I had a nickle for every time someone bought healthy food for less, Nicholas Cage wouldn’t be my name.

Photo by: Snapseed

Photo by: Tina McDonald

33 12 Recipes 10 20 26

Pulled Pork Pie Photo by: Laurence Fair

British Spaghetti

Puloa

Photo by: Shivang Singh

Tamales Photo by: Jesse Wall

Ginger Snaps

9 WholeBite

Picture by Harris Daniels

W

e all know the old family taste of spaghetti that millions of Americans eat every year, but for each person that eats it, there is another way of preparing it. Fay Heighway. a stay at home organic enthusiast, introduces her special family recipe for creating a healthy, all homemade sauce. This variation of meat spaghetti sauce combines common household ingredients into a harmony of tangy and savory flavors.

British Spaghetti Recipe by Mathew Heighway

Ingredients

- 3 large onions, thinly diced - 3 red bell peppers sliced - 1 tablespoon mixed herbs - 3 cloves of garlic, minced - 1 ½ pound ground beef - 3 cans of natural peeled whole tomatoes - ½ cup beef stock - ½ pound dried spaghetti - salt - pepper - 2 tablespoons cream cheese - 1 tablespoon strawberry jam - 1 tablespoon vinegar - 2 teaspoons vegetable oil

WholeBite 10

Instructions

1) Place the tomatoes, peppers, herbs, beef stock in a blender and blend thoroughly 2) Place the oil in a large pan on medium heat and when the oil has heated up add the onions and garlic.

3) When the onion appears slightly transparent, or “glassy”, add the ground beef to the pan.

4) When the beef is cooked, remove the excess fat from the pan by using a plate to hold the food in and allowing the fat to flow out into the sink.

5) Add the sauce to the pan and mix thoroughly.

6) Add the vinegar, jam and cream cheese to the sauce and mix in thoroughly.

7) Turn down the temperature to low and allow the sauce to simmer.

8) Boil water and place into separate pot and add the spaghetti, when the spaghetti is cooked, drain the water.

9) Serve the meal and enjoy

Info from Fay Heighway

11 WholeBite

The Tamale Ingredients Cheese

Sweet

30 corn husks 3 to 4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton) 4 cups instant corn masa for tamales Cups shortening 1 teaspoon salt ½ teaspoon chicken bouillon granules ¼ teaspoon baking powder 2 tablespoons vegetable oil

1can (12 oz) sliced jalapeño chiles, rinsed and drained ½ lb Oaxaca, Asadero-style cheese or string cheese, cut into 3x1/4-inch strips

30 corn husk 3 to 4 cups Progresso reduced-sodium chicken broth (from 32-oz carton) 4 cups instant corn masa for tamales cups shortening 1 teaspoon salt 2/3 cup vegetable shortening 1 teaspoon baking powder 2/3 cup sugar 2 cups masa harina ½ teaspoon chicken bouillon granules 1/2 cup raisin

T

here are many types of tamales. Some sweet, spicy, meaty, all coming from the ancient civilizations of the Aztecs and Mayans. In the following steps, you will find out how to make two types of tamales; sweet and cheese tamales. The tamales will be both healthy, delicious, and can be made into vegetarian tamales if you change the granules to a vegetable granule.

WholeBite 12 http://www.food.com/recipe/sweet-tamales-200725, http://www.tamarastamales.com/his.tamale.

Sources:Eugina Grimaldo, html,

Before cooking, put the corn husk in water for an hour

Sweet

Cheese

1)

Mix the ingredients for the masa in a bowl

2)

3)

4)

5)

With a spoon put masa on the corn husk

Place the cheese and chile on the masa

Place tamales on the side of the steamer and work your way in

Cover the streamer and wait for an hour, check to make sure they when done

1) Mix the ingredients for the masa in a bowl

2)

With a spoon put masa on the corn husk

3)

Place as many raisins in tamale as you want

4) Place tamales on the side of the steamer and work your way in

5) Cover the streamer and wait for an hour, check to make sure they when done 13 WholeBite

Water It’s good for you WholeBite 14

I Spy, With my eagle eye, An all natural An all organic, And all tasty, Cliff Bar 15 WholeBite

These are tomatoes that have been recently washed

WholeBite 16

Cost vs Health

F

ay Heighway started to notice that her level of pain decreased from her illness, fibromyalgia, a bone disease, when she ate fewer processed foods. This lead the mother of three to begin to eat healthier because she wants to spend more time doing activities with her children without being burdened by her disease.

“I want to be healthier, I want to have less pain,” Heighway said. Even though healthier options can cost more, she is willing to do it, for not only herself, but her kids as well.

Heighway isn’t alone. Many people know that what they consume directly affects their health, but for a quick meal, the health option is not usually put into account. In a study done by Yale, they discovered that sugary foods and refined grains often increases chances for obesity, diabetes, and heart disease. But for Heighway, avoiding sugary foods and refined grains decreases her pain. So why aren’t we all eating better?

“It’s easier to get and cheaper to buy unhealthier choices,” stated Eugina Grimaldo, mother of two. Her husband, Audifas Torres, is an electrician at Lighthouse Electric and Eugina is a waitress

at Serrano’s. Eggs, milk, cheese, ham, cereal, and bread are all regular items that you find in Eugina’s shopping cart, every two to three times per week, which usually runs her $200- 250 per week. It might not exactly be the same as what Heighway puts in her shopping cart, but it it doesn’t deviate much, as Eugina also wants buy healthy choices for her family. She says that the cost of food and ease of access is taken into account when she’s shopping for food. And Eugina is not alone. Many low-income families would like to buy healthier food for their families, according to a 2010 study from The Harvard School of Public Health.

Even those who aren’t considered low income still face difficulties to maintain a healthy household, with bigger families facing larger families. Lauren Graeber, a Liberal Arts and Science Academy teacher, lives with her husband and their two-year-old daughter.

“Accessible is probably more important than cost.” Graeber does her shopping for her family of three at least three times a week, and while shopping she puts a lot into consideration: like how much it costs, if it’s on the “dirty dozen list,”

17 WholeBite

etc.

“So there’s that dirty dozen list, fruits, and vegetables that we buy organic, so we tend to buy those things organic, but everything else is so like other fruits and vegetables is about cost and we’ll buy things seasonally because that tends to be cheaper,” Graeber said.

Graeber admits that before having her daughter Annie, she was less careful of what she and her husband bought to eat.

Heighway agrees—her fibromyalgia is one of the reasons she eats healthy, but she doesn’t just do it for herself .

“I do think [buying healthier options] is the best thing to do for my kids,” Heighway said. “Having a child and knowing that I’m responsible for everything that goes into her mouth definitely makes me more aware,” Graeber said.

It’s easy to see why some buyers find it hard to buy organic food over conventionally farmed foods. When in season, regular blueberries cost $1.50 per con-

“ I do think it is the best thing to do for my kids” tainer and organic, less-handled foods cost about $2.50 for the same amount food. Also, if shoppers buy the more organic, fresh, and less processed foods, then they tend to spoil faster than foods with preservatives and other ingredients that make them last longer. This can push people away because of the more frequent trips to the store.

This is where time management and how much time families spend on WholeBite 18

This shows a picture of a pizza that had been bought from a pizza store

This is a picture of a protein shake in a shake container that a person who works out might have in their home

This is a yogurt bar that a healthy family would have in their pantry at their house

food preparation comes in. On one side, there is the healthier option which consists of a lot of planning and going to the store, but on the other side, processed foods will keep for a longer time, so larger families can look at what they have in their pantry and refrigerator, and start cooking for the day. With planning and cooking, some families find it easier to go to a restaurant where you don’t always know what type of stuff they put in your food, yet it might still be healthy for you.

“If you’re careful at the grocery store you can get more for the same amount than you eating fast food,” Graeber said.

In 2013, an article in “The Boston Globe” compared the cost of eating out at an Outback Steakhouse and recreating the same meal at home. The result is that the cost is only about two dollars cheaper to buy at the Outback Steakhouse, but in the process of cooking it at home you’re left with a week full of salad and various other of ingredients that can used in other dishes.

Graeber, Heighway, and Grimaldo all have different perspectives on the issue of the eating healthy. But all want the same thing, the best for their family even though they might have to spend more money and time shopping for healthier choices.

“I still really love fast food, I don’t really let myself eat it but it sure is delicious”

19 WholeBite

Story and Recipe by Connor Somerholter

Unlike with traditional nausea medications, ginger has no side effects or downsides. There is very, very little risk to using ginger to relieve symptoms of nausea, as allergic reactions to the root are extremely rare, and the effects of an allergic reaction are usually a simple runny nose and slight shortness of breath, although in some cases more serious reactions have been recorded, mostly in patients with asthma.

WholeBite 20

Ginger, while being a popular ingredient in a wide variety of delicious desserts, has also been thought to be

somewhat of a miracle root when it comes to treating common and some not-so-common ailments. In China, ginger is used to help with things ranging from the common cold to relieving inflammation in joints. Ginger has also been shown to help with nausea, whether it’s simply sea-sickness or a side effect from chemotherapy treatments, studies show that ginger reduces nausea where other methods would not work. But even if you don’t need ginger to help with your health, everyone can use and enjoy this multi-use root in the form of these low-fat treats.

Cancer has a very close relationship with the process of angiogenesis, by which damaged or missing capillary blood vessels are able to grow back. Tumors caused by cancer secrete a hormone which promotes angiogenesis. This causes small blood vessels to grow towards the tumor, and in turn provide it with the nutrients that all cells need to survive and grow. If left untreated, the tumor will continue to grow and grow, but if angiogenesis can be inhibited, then the tumor will never develop enough to become a serious issue. This is where ginger comes in. Ginger, among other consumables like green tea and strawberries, contain natural anti-angiogenic substances. Eating more of these foods has been shown to reduce the occurrence of malignant tumors in cancer patients and reduces the risk of cancer developing in healthy individuals.

21 WholeBite

The New Junk Food

WholeBite 22

Are they revolutionary?

Story and photos by:

Shivang Singh

W

hile walking through the grocery store, Eric Richardson encounters the choice of deciding between Diet Coke and Coke. Richardson is an average middle-aged,calories conscious customer. He chooses the Diet Coke since it has fewer calories. Richardson has been a customer of Diet Coke for more than 10 years.

23 WholeBite

“I usually pick the diet version of the food since it advertises health and usually means that it contains less calories, meaning that I don’t put on as much weight,” Richardson says.

The Coca Cola company sells over 1.8 billion cans of Coke every day. Over 36 percent of the sales are from Diet Coke. Pepsico sells more than $ 1 billion worth of Lays chips. About 10 percent of those sales are Baked Brand Chips. In a poll conducted by Gallup in 2007, 67 percent of Americans feel that lower fat versions of foods are healthy or good-for-you foods.

“I had problems with my energy to do things,” Richardson says. Richardson had a BMI of 29, which is considered obese according to the AMA , causing him to start picking lower calorie alternatives. Richardson considers that if “[the companies release a diet version of their product] then they probably made sure to add ingredients that promoted healthier lifestyles.” However, this may not always be true according to Lindsay Gaydos, a dietitian at the University of Texas.

“Diet foods may be useful for those who are looking to take steps towards a healthier lifestyle, when used in moderation.” Gaydos says.

Diet foods are foods that have been modified to become more suitable for day to day diets according to the National Health Council.

People like Richardson who want to lose weight can, instead of eating junk food, eat an alternative that will provide fewer calories than those of regular junk food. Coca Cola released Diet Coke as a way to curb the amount of calories. “[Diet Coke] contribute to the diet because they are predominantly water, they can help quench thirst and meet the body’s fluid requirement--about two quarts of liquid a day,” Karla, a representative from Coca Cola, says.

According to the Institute of American History and Culture, soft drinks were initially designed to not allow for people to taste their impure water allowing them to drink more water. Modern soft drinks such as Coke contain over 44 grams of sugar for every can. In the 1980s, when Coke introduced Diet Coke, it had no calories. However in order to drastically reduce calories Coca Cola Company replaced sugar with an artificial sweetener named aspartame.

“There are many studies investigating the long term, negative effects of artificial sweeteners such as aspartame. Based on some initial findings and the lack of nutritional value diet sodas provide, they are generally not recommended and if

WholeBite 24

In 1960s American-based Company Frito released the first potato chips for about 5 cents per bag. Since then Lays chips are enjoyed on almost every continent and sell for about $1.

consumed.” Gaydos says.

Aspartame, a sugar substitute introduced in 1965, has triggered a lot of discussion in the scientific community in recent years. A study done by European Commission Scientific Committee on Food in 2001 showed that rats that were fed aspartame for 4 weeks developed tumors while rats feed white sugar for 4 weeks gained weight. The primary artificial sweetener in Coke is aspartame raising concerns for some health organizations such as the World Health Organization. However Coke is not the only company to release a diet version of their food which has raised concerns among doctors and dietitians, another company that has released a diet version of their snack is Frito Lays Incorporated.

“Fried foods are cooked in a high quantity of calorie and fat dense cooking oil. During the cooking process, the food being cooked soaks up some of the oil it is being cooked in. Therefore, when one consumes the fried food, you are not only

“ They contribute to the diet since they are dominantly water ”

getting calories from the food itself, but also from the oil as well, making your food contain extra calories and fat,” Gaydos said.

Although Baked chips are baked and regular chips are fried, the amount of unsaturated oil is, according to the FDA, the same in both of them.

The process of making Baked chips and regular chips are not very different except in Baked Chips there is less saturated oil because it is baked in the end to ensure it has a texture. The other ingredients in each are the same. They contain sodium levels of 300 mg which is not recommended by the AMA for patients with high blood pressure. Nevertheless Baked Lays do contain some benefits over regular Lays potato

After seeing the success of Diet Coke and other companies that sell fast snacking food released their Lays Baked in early 2000s.

chips for people looking munch on some potato chips.

“[Baked Lays] is simply another snacking choice, as are single serving size packages for portion control, snacks that have added whole grains, snacks made with simple ingredients, snacks cooked in oils that are low in saturated fat, indulgent snacks and more,” says Frito Lays Incorporated representative, Linda Stephens .

The original Lays chips contain 150 calories per serving while Baked Lays contain 110, which according to Frito Lays makes it healthier alternative for person with high cholesterol and high blood pressure. Baked Lays contains fewer calories but may not have the same experience as the original Lays chips. Having fewer calories comes from the fact that Baked Lays are baked. Anyhow, Frito Lays is not the only company that has tried to lower calories for those who love their products, another such company is Hellmann.

“Lite mayo contains half the fat of regular mayo. It may be an alternative for those looking to lower their fat intake,” Gaydos says .

The diet version of Hellmann’s Mayonnaise contains 30 calories per teaspoon while the regular version of Hellmann’s Mayonnaise contains over

calories from fat should be one-third of the total calories in any particular food. Researchers suspect that the cornstarch in food in general could be more harmful to consumers than cholesterol. Even though choosing diet foods over junk food can help reduce calories, reducing portion sizes can help as well which ultimately lead to Richardson’s weight loss.

“ I just made my portion sizes much smaller which might have lead to me losing weight and not have as many problems with concentration,” Richardson says.

Reducing portion sizes and eating less frequently can seem like an obvious answer but researchers at Oxford University in 2012 did a study where a group of animals were exposed to a larger

“I don’t think the version of the junk food is better ”

A typical set up of displays is a result of large amount of market research. Diet foods are usually placed after the regular junk foods. This allows for a lot of people to look through and not completely avoid the other section.

Noticing the growth in the market for lower calorie version, Hellmanns’ released Light Mayonnaise in 2005.

Aspartame, an artificial sweetener passed by the FDA in 1980s. Soon after Coca Cola released Diet Coke.

50 calories per teaspoon, making the diet version of Hellmann’s Mayonnaise an alternative to the original. Additionally light mayo has no cholesterol per, teaspoon but regular mayonnaise has 6 mg of cholesterol per teaspoon which according to the American Heart Association is not ideal for people suffering from high cholesterol levels. However even though Hellmann’s Light Mayo contains fewer calories

it still has 20 calories from fat per teaspoon which is large compared to the total amount of calories according to a study done by the CDC.

“It is important to note that the mayonnaise, light or regular, should be used in moderation since they do contain high amount of fat.” Gaydos says.

Research done by the CDC shows that

amount of food and another group of animals were exposed to a smaller amount of food. Animals who were exposed to more food ate larger meals than those that were exposed to smaller amounts of food.

The group that was made less food available to them had longer lifespans.

“A diet that is a natural as possible is the best way to go. This includes incorporating fruits, vegetables, high quality meats, beans, nuts, seeds and whole grains.” Gaydos says.

Reducing portion sizes can help, but in the long run, natural foods should be considered as recent research from Columbia University shows. The same study also shows that natural foods contain a larger amount of nutrients than a lot of manufactured foods contain. But at the end, it is up to the consumer to decide what they think is best.

“I don’t know if the diet version of the junk food is necessarily better, it’s not magic you know, but I guess they can make the junk food more healthier.”

Richardson says.

25 WholeBite

I

ndian cuisine is being discovered by dietitians from University of Los Angeles as a way to prevent certain types of diseases that people in the West have been trying to combat for centuries. One of the classic Indian dishes is known as pulao; quick to cook and healthy according to these dietitians. Pulao was introduced to India by Mughal invaders and soon with the addition of Indian species, the dish became part of the exotic cuisine. After these simple instructions, anyone will be able to replicate a true Indian dish such as this one.

Indian Rice Pulao

Story and photo by: Shivang Singh Recipe provided by: Nidhi Singh

Ingredients

Instructions

-2 cup Basmati Rice -1cup chopped carrots -1/2 cup chopped onions -1 cup grinded garlic -1 cup chopped broccoli -1 tablespoon oil - 1 cup black beans -1 tablespoon tumeric -3 chopped green chilies -1 cup, green peas

1. Soak the rice in water for 10 minutes and while its soaking chop the vegetables.

2. Heat the oil in a heavy pot or skillet. Add the grinded garlic with the chopped green chilies and turmeric. Also, add some salt into the mixture.

3. As soon as the rice is done soaking, add it to the mixure. After that add the remaining vegetables to the mix.

4. Drain the black beans and boil them in a separate pot.

5. After the beans and rice are done, enjoy.

To learn how to cook other recipes go to: rajkitchen.com, recipes.caribseek.com, ucla.edu/indianfood

WholeBite 26

Make the

Picture by: Karen Williams

Organic Switch

Story by Shivang Singh

The USDA has very specific regulations for their stamp of approval according to their website which says that most food items must have fewer “impurities added to them� in order to be considered organic. Below the infographic describes what the USDA requires. It also shows how going organic contributes to the environment, better soil and health benefits to the person.

What?

Meats

Vegetables

The USDA requires vegetables to be organically grown with no artificial hormones. Farmers are not allowed to put pesticides near where they grow organic foods.

The USDA requires meat to be raised by being fed organic food. Farmers are not allowed to be given rBNA, a controversial hormone, that has been linked to diseases according to a study done by the CDC.

Cost of buying organic vs. regular: $2 per pound

Conventional In conventional farming there are a lot of pesticides that are used. According to research being done

by Yale University, pesticides, when consumed by humans, can cause people to have a build up of potentially toxic material.

The agricultural industry is in charge of almost 23 percent of all carbon emissions in the United States, according to the EPA. Since conventional farms are larger, they require more fuel, causing more carbon emissions.

The production of fertilizer can cause the release of carbon emissions. A large concentration of crops makes the soil infertile causing conventional farmers to need more fertilizer, which contributes to carbon emissions.

Research according to the CDC suggests that antibiotics given to animals can increase chances of humans getting sick in general.

Cost of buying organic vs. regular: 13 cents per pound

Why?

Organic

Healthiness

Carbon Footprint

Fertilizer

Antibiotics For more information go to: usda.gov, epa.gov, cdc.gov, rodaleinstitute.org

Organic food, according to the research done by the USDA, in 2010, contains fewer calories from fat and contains more nutrients. It also uses natural pesticides which are not foreign to human bodies.

Organic food does not require as much fuel since the crops are more spaced out and vehicles don’t have to travel as far. Research on fuel consumption of fuel consumption is conducted by the EPA which in 2001 found that organic agriculture does not require as much fuel. ? ?

Organic food planning methods , according to the Rodale Institute of Agriculture, do not require the use of excessive fertilizer since organic planting methods allow for a smaller concentration of crops.

Animals that are considered organic are not allowed to be injected with growth hormones or any antibiotics unless they are sick.. . ?

27 WholeBite

The New Meaning of

Veganism

Story by: Keaton Goodwin

Most people think that a vegan’s diet is a lot more restricted than it actually is. There are multiple types of cheese alternitaves such as almond cheese (the most common in pastas), soy (common on pizzas) and rice cheese (ties with almond for pasta).

WholeBite 28

America

is currently the leading country of the consumption of meat and dairy. Being a vegan in this die hard meat-eating country may seem to be difficult, but if you ask most of the veterans, they’ll agree that being vegan has become much easier over the past 20 years.

So, why are people vegan in the first place? Well, being vegan is the act of not consuming any animal products. This means meat, dairy, honey, eggs or anything else that comes from an animal.

There are many reasons for why people choose to become vegan, but the most common reason, is for animal rights. “Ethics and animal rights was the main reason I changed my diet” says John Goff, a vegan in Austin for over 20 years.

Most vegans actually start out as a vegetarian, and eventually make the full switch maybe after a few years. Susan Davis, owner of vegan restaurant Counter Culture, has the same story. She says “about 1990, I stopped eating all meat. That was just because I noticed the difference between live animals and dead ones.”, but she admitted that after a few years, “I slowly became more aware that milked cows, actually, have worse lives [than non-milked cows]”.

“ We’re not gonna kill someone with an un-cooked piece of tofu“

Photo Credit: Rubyran

“Things are way better than when I first went vegan more than 20 years ago”, John thinks that America has started to accept veganism more and more ever since when it was just starting to become a popular lifestyle. John also says that “There are iPhone apps which list all the vegan menu items at chain restaurants.”, so even if some places aren’t completely vegan, you can get around that and order there any ways.

29 WholeBite

Susan

thinks that not just being vegan has become easier, but that running vegan restaurants has also become easier. Susan says the biggest reason is “You don’t have to cook things at certain temperatures”, making vegan cooking much easier and safer than cooking meat. Most vegan restaurants are also extremely healthy for you, too, just because there is no where near as much fat contained in vegetables as there are meat. Susan’s restaurant is special though, because it’s all organic, all fresh and she says “You can eat pretty much anything raw, here. I mean, we keep a clean kitchen that’s why we get A’s but also you don’t have to worry about cooking the feces that are in the animal products and killing them before you eat [it]”. From what it looks like, vegan restaurants may actually be even easier than running

“ From the day I decided to go vegan, I knew I would stick with it.“

Seitan (wheat meat) is a healthy alternative to soy or meat. Home made seitan is extremely easy to make.

WholeBite 30

Photo Credit: Stacy Spensly

Beef burgers are cheap, fast and easy in all. Vegetarian/Vegan burgers are just the same as beef burgers, but tend to be a lot more healther for you considering that the fat content in beans, soy or seitan (wheat meat!) is often much lower than fatty ground beef.

Photo Credit: Moria

a normal restaurant.

Susan and John believe that veganism isn’t the most popular lifestyle right now, but sooner or later it will be a lot more common. Susan says “there’s always a vegan that doesn’t set the best impression for the whole, so people get turned off from it...It’s people’s close mindedness on all vegans are the same or they’re not gonna like the food…So we just have to overcome that stereotype and make people more understanding.”. Susan admits that she has had people bring their meat-eating friends over to her restaurant and actually really liked the food, so maybe soon we could get everyone to realize it’s not that bad. John also has his opinion on

more people becoming vegan in the future. John thinks “humans have deviated from their natural diet, which is naturally vegetarian”, which is one of the main reasons why the country leading in the consumption of meat, is also the leading country in heart disease.

According to the documentary Forks over Knives, 80% of American firefighter deaths are from heart disease, not from the hazards of burning buildings.. In conclusion, many vegans today are strongly believing the fact that everyone’s going to have to be a little bit more vegan than we are today.

31 WholeBite

What does do for you?

Story by Keaton Goodwin

Y

our pH level is one of the most crucial factors in performance during workout.

When your body’s ph level isn’t what it was designed to be, you’re at more at risk for muscle movement delay, fatigue and cramps. Gatorade helps restore the four major electrolytes lost in sweat into your body, putting you right back on track.

WholeBite 32

Sodium

Calcium

Sodium helps regulate how much water should be inside the millions of cells that make up your whole body. Not too much, not too little. It’s vital for every athlete to replace sodium that’s lost in sweat.

Magnesium is significantly important in over 300 chemical reactions that take place when you work out, keeping your body working properly. Much like potassium, the lack of Magnesium puts you at a great risk for fatigue.

Chloride

Potassium

Chloride is one of the most important electrolytes in the blood. It helps maintain proper blood volume, blood pressure, and pH of your body fluids. Similar to Sodium, Chloride maintains homeostasis throughout all of your cells.

Potassium keeps your heart pumping blood directly to your muscles, granting them the crucial oxygen that makes you move. When sweating out too much potassium, your muscle movements are delayed and you are vulnerable to fatigue.

All information can be found at www.gatorade.com

Picture by: George Xander

Pork Roast Pot Pie Recipe by Keaton Goodwin

Ingredients

-¼ cup butter, cubed -½ cup all-purpose flour -1 can (¼-½ ounces) chicken broth -¾ cup milk -2-½ cups cubed cooked pork -1 corn cob -2-½ cups frozen broccoli and cauliflower blend -1-½ cups shredded cheddar cheese -½ teaspoon seasoned salt -1 dash of pepper -1 sheet frozen puff pastry, thawed -1 egg, lightly beaten

Instructions

1) Roast a lean pork loin in chicken broth with carrots, onions and potatoes for 4-6 hours 2) In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.

3) Transfer to a greased 11in x 7in baking dish. On a lightly floured surface, roll pastry into an 11in x 7in rectangle. Place over pork mixture. Brush with egg.

4) Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6 servings.

C

hicken Pot Pie this, Chicken Pot Pie that, but what about the Pork Roast Pot Pie? Laura Goodwin has been cooking the Pork Roast Pot Pie ever since she was just a little girl. This dish is a slightly different from the typical Chicken pot pie, just because it takes a lot more time and love than the common Chicken pot pie recipe.

33 WholeBite

WholeBite 34

Story and photos by Connor Somerholter

35 WholeBite

Everyone loves cookies. At least, that’s the hope for Tiff’s Treats, an Austin-based company that delivers gifts of fresh-from-the-oven cookies to whomever you want, even yourself. The locally famous cookie delivery service has small beginnings in the two founders’ apartment while they were studying at University of Texas at Austin. It was a latenight thought that turned into a now booming business, which has expanded all over Austin, and started to migrate to Dallas and Houston.

Despite being a local hit, the business has had many challenges, such as getting cookies to people while they are still warm and fresh.

Tiffany and Leon, the two founders of Tiff’s Treats started selling their cookies from their apartment in January 1999. The idea came from miscommunication between them while they were dating that ended in Leon unintentionally being stood up. Tiffany felt bad, so she decided to bake some cookies for him to apologize. “ I’m ironically not a huge sweets person, but I thought the cookies were amazing.” Leon said. “At the same time, I had thought I

WholeBite 36

should probably get a job when I got back to school for the spring semester. After tasting Tiff’s cookies, I asked her if she would consider trying to sell her cookies on campus, hot-from-the oven.”

“We started sharing a kitchen space with a baked potato shop called Spudnik on The Drag in 1999.” Leon said. “It was great because we weren’t bothering my roommates anymore. As well, it was a lot closer for deliveries than Hyde Park was, so our delivery times naturally improved.” Tiff’s Treats moved into a renovated house on W. Martin Luther King Blvd. and Nueces St. in downtown Austin. “Moving to the house in between campus and downtown in 2003 was a huge turning point for our business. It gave us ample parking space and easy access to campus and downtown corporate deliveries.” he said.

As Tiff’s Treats has grown, there have been many challenges with opening the stores. Leon cites one example with the first Dallas location. “Staffing the Dallas store was tougher than we thought. We were spoiled with all the great talent at UT wanting a place to work.

In Downtown Dallas, it was hard to find able, willing staff. We had to send and move managers from Austin to Dallas just to fill holes” The environment inside a Tiff’s Treats store is usually pretty hectic.

People come in to get pick-up orders, or just to grab a couple of individually sold cookies or “Tiffwiches”, a sandwich made of cookies with ice cream in the center. Drivers will go in and out all day and the kitchen is packed with people making cookies.

Tiff’s Treats currently has other, non-cookie options such as the Tiffwiches, brownies and “Tiffblitz”, which is ice cream with brownie chunks and cookie mixed in and sugar cookie crumbled on the top.

Plans for any new treats in the future are not a priority for the company right now however. “We work on a very simple principle. We want to be “the best in the world” at what we do. If we don’t have a chance to be “best in the world” at it, then we won’t do it. So for us to add Story continues on page 46

“

We work on a very simple principle.

We want to be ‘THE BEST IN THE WORLD’ at what we do.

”

37 WholeBite

Shivang Singh Hailing from the far east of the world, Shivang Singh has brought his expertise in oriental spices to the Whole Bite crew. Shivang enjoys spending his entire life studying through deep meditation so that he can become closer to Brahma. This quest has led him to perfect his cooking through deep meditation with the ingredients and meditating within said ingredients. Shivang’s favorite cooking utensil is the pressure cooker because it supplies the life blood of his country, rice.

Ivan Torres Ivan Torres, otherwise known as Hot Tamale, is Whole Bite’s hispanic correspondent and tamale provider. On numerous occasions Ivan has kept this team together through sheer will and many sweet tamales heated to perfection. These were made at home using love and patience with the assistance of his loving mother, Maria.

Ivan’s favorite kitchen utensil is the steamer, because it supplies him the reason to live and is his inspiration throughout everyday and allows his skin to be as smooth as a babies’. Every time Ivan makes tamales a part of him is reborn anew and he becomes stronger through each cook.

Connor Somerholter Connor, the Holter of Somers, was born in the fabled land of South Austin. Struggling to find any work with his “your mom” comebacks, Connor decided to devote his life to improving other’s lives with his favorite kitchen utensil, the Y-shaped vegetable peeler.

With his amazing skill at peeling vegetables, he then proved his famous hypothesis to the world: “Good, is good for you…

Cookies are good… Cookies are good for you”.

WholeBite 38

Keaton Goodwin Locally grown produce, Keaton Goodwin, has spent his entire life with extreme good looks. These natural looks must constantly be maintained by Keaton’s trusty comb, “Montero”. This has driven him to create food that is as delectable as his hair. Keaton learned the craft of homestyle cooking and shares one of his secrets with his rendition of a home pot pie. Keaton’s favorite kitchen utensil is a frying pan so he can fry up a good meal and then defend his country against the zombie apocalypses.

However at home he lives his life as a saxophone beast who can swing with the best of them.

Mathew Heighway Do you know how many atoms make up a taco? Well, Mathew doesn’t either. Mathew is the Whole Bite team’s suave designer and British food expert. Using this expertise, Mathew brings a whole new style of food and design to the team that is considered a necessity to the group’s greatness. Mathew’s favorite kitchen utensil is the spatula. When asked why he started cooking, Mathew responds ”My childhood hero was Spongebob Squarepants and through him I learned the right way to cook with love and compassion.” This hero inspired Mathew to become the cook he is today.

About the

Authors Photos by Mathew Heighway

39 WholeBite

WholeBite 40 Outside of Whole Food’s newest sotre at the Domain, Astin Texas.

The

Wh

T

le Story

h e air buzzes in the new Whole Foods Domain as Tim Currens gets in line with his friends to ser ve himself some of the popular Whole Foods Indian food. As he helps himself, swarms of customers zip by with their shopping carts loaded with organic produce ranging from fruit to elaborately decorated cakes. “ I managed to get some of the Indian food because it ’s really nice there and it ’s natural and that ’s something I look for.”Tim Currens, Whole Foods Domain Customer.

Tim’s not the only one helping himself to a box of Whole Food ’s iconic food selection.

Hundreds of people ever yday are going to the new Whole Foods Domain location. Opened on Jan

Story and photos by

Mathew Heighway

41 WholeBite

they can take a breath of air outside. “ Outside the door you can like eat outside and it ’s nice or inside on like a balcony … it ’s nice you can just watch the store.” Currens said.

As people take a brief respite from shopping, there are many places where they can take a seat and enjoy the atmosphere of Whole Foods. As the customers sit, they can enjoy a fresh smoothie or enjoy fresh baked goods that are made daily at the Whole Foods Domain . Or if they feel like relaxing even more, they can go to the Whole Foods Domain bar.

At the center of this giant store is a bar with over 30 Austin brewed beers

“..It feels Austin “ The Whole Foods Domain has an extensive selection of fresh produce avaidable.

15, 2014 the store has been full to the brim with Austin’s northern inhabitants. Ever y day the store is packed with people shopping for a variety of organic foods and often just going for a bite to eat during lunchtime. But more often than not, the focus is on the produce.

When asked why she goes to the Whole Foods Domain, Fay Bennett, a Whole Foods customer responds,“ fruit, vegetables, protein powders. Organic foods.”

The wide selection in the 63,000 square foot store draws many people from North Austin to shop for their fresh organic produce.

With large aisles filled to the brim with various items. From protein powders to vitamins and fresh fruit and meats customers can usually leave with what they wanted.. Whatever fresh produce a customers wants is most likely

WholeBite 42

within those walls. The store often seems chaotic as customers make their way through a sea of people to reach the produce they want.

But the staff always attempt to assist those who require assistance.

The staff at the Domain are always making their way through the aisles, constantly restocking the shelves that appear to be eternally full. “[The staff] are nice in general and helpful and they know ever ything, so that is a real nice thing there at the store,” Bennett elaborates. As customers make their way dodging the fleet of shopping carts that blockade the store, they often stop to point a customer in the right direction or even lead them to the location themselves. The staff is a change for the customers who have had to struggle through the crowds people who all want to get their produce as soon as possible. But if a customer wants to take a break

on tap. This allows for more hangout areas where people can socialize and have a couple drinks. Customers can grab a beer and some lunch and, hot or cold, go outside and relax.

“ Eating outside was also kind of hard at GateWay because all there was a couple of benches while at the domain there are a lot of sitting locations and fires if it ’s cold.”

No matter the weather, there is always a place to sit and enjoy the atmosphere of the store. This lets Tim and Fay hang out with their friends outside even during the cold Texas winters. This all round availability allows for customers to eat outside no matter the time of year.

“All the staff there’s really nice and the people at the checkout it ’s really nice to have a little conversation with them as you go out,” Tim said. “ They ’re funny quirky

people. It ’s ver y good for austin, it feels Austin,” Currens said. The Whole Foods store chain was created in Austin over 30 years ago but it stills seems to retain the core values that all Austinites hold dear. “ It is always just full to the brim of people and tr ying to get their naturall produce and when I attempt to get my cart through that store it ’s like being on 360 during rush hour,” says Dayne Loun, Whole Foods Domain customer. The high attendance of the new store makes the experience unenjoyable for for some. Loun is among those who feel the store is too crowded to allow for an enjoyable experience. She speaks of constantly being harassed by the people around her who want to get by and feels that she must constantly rush around and can’t take her time to decide what product she will buy.

For some it ’s more of an annoyance than others Currens explains “ I mean it ’s kinda busy but I guess Austin kinda

feels like that now,” He recognizes the chaos, but for him he doesn’t mind it as much since ever yone is generally polite to him.

The cause of this disorder could be due to the temporar y closure of the past north Austin Whole Foods location in Gateway. It closed for renovations the same time the Domain store had its opening ceremony. This had required the customers of the previous store to attend the new location. Once the Gateway location reopens the traffic at the store may change. “ Once the gateway location reopens I will be happy to never go back to the chaos,” Loun said.

Until then Loun will deal with the increased number of customers until she returns to the Gateway store on it ’s reopening.

For others like Currens, the store is still enjoyable even with a little bit of overpopulation and he will shop there for the foreseeable

The Whole Foods Domain has an extensive selection of fresh and exotic foods. In this picture the large collection of olives they have avaidible.

future. He doesn’t just shop there; Whole Foods Domain is a social location for Tim. “ It ’s fun to just go there with friends and while some of us shop the rest of us just have a couple beers and work our way through the selection there.” he said. This is the case for many people who attend Whole Foods on a regular basis. “And I like to have a look around, It ’s fun to look at the merchandise and stuff although it ’s, around there it ’s kinda busy ” said Tim.

“ I definitely prefer it because, of course you asked disregarding distance but even though it ’s bigger, there’s more selection there and it ’s ver y nice. The other one at Gateway just feels kinda cramped to me I dunno.” said Tim. The new Domain store is his chosen location for food, drink and socializing.

Many people are making the same decision ever y day as they choose to shop and dine amongst the bright shelves at the Domain

“ It’s just a

nice, crazy place. “

Whole Foods. After the issues with the over crowdedness of the store recede, the store will become even more of a social location for it ’s northern customers and will continue business as usual.

43 WholeBite

GOT TO EAT HEALTHY....

CHOOSE PHILI WholeBite 44

Eating Out

Story by Mathew Heighway

vs.

Cooking In

F

ewer than 60% of Americans prepare their own meals at home. That is almost half the population that goes out to eat or gets take away more often than not. Although this can be a time saver, in the long run, the affect to ones health and financial position can cause some to regret the decision to not cook their own meals. Here are some reasons from forbes.com and webmd to prepare your own meals at home that may surprise you.

Less salts Chefs at mid-ranged restaurants often use a lot of salt and oil to make their meals taste better and remain easy but this can really add up and make the meal unhealthy.

More nutrition The only way fast food is cheaper is solely on a cost to calorie basis while based on size, weight, and nutritional content cooking at home is significantly cheaper.

Faster It can be faster to cook your own meal if you prepare multiple meals at once and then cook them throughout the week. An average preparation time of 15 minutes according to the Boston Globe

Cheaper According to the Boston Globe, it costs twice as much to eat at Chile’s, a medium sized restaurant chain, than to cook a similar meal at home. That is not including the extra supplies you get by buying ingredients in bulk.

Leftovers The food cooked for a single meal at home can often me reheated later and continue to feed multiple people for several days.

45 WholeBite

Continued from page 37

products, they have to be damn good for us to even consider it.”

Tiffany and Leon have been doing very well for the last 15 years, delivering cookies to people. Some of the huge popularity was actually pleasantly surprising to the two founders. “I think Tiff’s Treats has become such a hit because everything we do, we do it to make people happy.” Leon explains. “Whether it’s someone sending a congratulations box of cookies to a new mother and Story and photos by Connor Somerholter

WholeBite 34

35 WholeBite

father at the hospital, or just a group of co-workers wanting a break from their long day of work, we actually connect people through big and small moments in their lives.” Although the company has been wildly successful with its current line of treats, some people have wondered about vegan or low-calorie options for more healthconscious cookie recipients. “If there’s a way to do it to where we don’t sacrifice any taste and quality, then we might look into it. But we pride ourselves in the very best tasting product possible, and a lot of times, the healthier options just don’t meet our standard of taste.” Leon explained. “The way we look at ourselves is that we’re an affordable luxury, that people should have in moderation. Plus, there’s nothing healthier than being happy, and that is what we sell….happiness.”

Welcome to the future of

JUICING

The

all-new

OMEG A Sieve WholeBite 46

Juicer

Simply The Juiciest

With the revolutionary PainFree™ hypodermic booster needle, this N0N EnduranceBand lets you enjoy more of what you love.

Press the button, and the Inline Air Filters on the bottom of the device inject pure O2 into your bloodstream, allowing cellular respiration to happen more efficiently, letting you to keep going for hours.

47 WholeBite

u n

i e p p a l o l ps te

WholeBite 48