Appetite Learn why you like food trucks on pg. 24
Discover more about Austin’s BBQ on pg. 6
Explore the business of drinks on pg.30
LEARN MORE ABOUT AUSTIN’S FOOD SCENE
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People Who Love To Eat Are Always The Best People -Anonymous
Meet the Editors Howdy! My name’s Francesca, but everybody calls me Frankie. For being a native Floridian, I use a whole lot of Texas slang and love Texas food. I wrote about Barbeque for my article and I hope you love it as much as I do! When I’m not at school, I’m at the softball field. Some of my favorite things in this world are the beach, summer, my dog Nellie, flowers, listening to 70s music, my family, the sound of metal cleats on concrete, hitting the woah too much, and online shopping for things I don’t need. I love to wear my birkenstocks and fun earrings and try to always wear a smile along with it. Peace out!! Wasssssssuh! My name is Adryanna Sanchez Briseno. It’s pretty long I know. I’m kinda a weird Mexican who likes photography. Photography, to me, is the way you can know someone without actually knowing them. By looking at an off guard picture, you can find out so much about a random human being. I like tons of other things, too, but I only have a limited word count. Our magazine is about food. Like anyone else (I hope), we think that food is amazing. And it tastes super good, too. My article is about food trucks, and why we like them. I think it’s important we know why we would rather eat outside than in a restaurant. With A/C. 안녕하세요! こんにちは! Hello! My name is Minyoung (Kate) Seon and I was born in Korea and have lived in South Korea, Japan, and now in America. I play the violin, guitar, and do dance. I love eating and traveling to new places to try new plates regardless of where it’s from! As a Korean, I was always proud and amazed at how much Asian food was served around Austin! I had so much fun interviewing and exploring deep into some of the well known restaurant around town! I hope that this article will break barriers as well as stereotypes about Asian countries and food that people may have. Que pasa!!! Waddup! My name is Brissa Isabel Linares Hernandez but sometimes I go by Bri. I come from a Mexican heritage as you can probably tell by my name. I always have had different passions like art and music. I used to play a lot of sports when I was younger and grew up with my parents owning a restaurant, so I always wondered what the business was like. I was excited doing this magazine and learning about the business’s in Austin. Now, I can understand some talks my family has about business. I’m super glad about what I learned and I hope you enjoy reading our magazine!
Images by Adryanna Sanchez Briseno
My name is John and I am part of the team of Appetite. My original idea for a magazine was for music, but when most of the group voted for food, I agreed. I enjoyed doing this magazine’s topic and I enjoyed talking to the people I interviewed. I enjoyed EZine because it taught valuable skills that can be applied to many fields of work. I chose my article topic because ice cream shop owners are good, approachable people who would be easy to interview, plus I enjoyed visiting the unique shops. I took journalism for two years in middle school but even with prior knowledge this course still has a lot to offer.
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Sweet Ritual gi on al Hw In y te rre gi on al H
Hours: Mon~Thur, Sun. 12-10 p.m. Fri~Sat. 12-11:30 p.m.
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Vegan ice cream in cherry quarters
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Airport Blvd
Sweet Ritual
Address: 4631 Airport Blvd #125, Austin, TX 78751
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Snow Pea Asian Bistro
Phone: (512) 666-8346
Address: 14028 US-183 #170, Austin, TX 78717 Hours: Mon~Thur. 11-2:30 p.m. 4:30-9:30 Fri~Sun. 11-9:30 p.m.
Sushi, Chinese fare & colorful cocktails
sea
Rea
Phone: (512) 257-7669
Snow Pea Asian Bistro
rch Blvd
6 / Appetite Spring 2019 /
E 7t
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Kebabalicious
Lydia St
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Atta yac St
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Address: 1311 E 7th St, Austin, TX 78702
E 7t
h St
E 7t h St Kebabalicious
Hip kebob spot with a patio & live music
Hours: Mon~Thur. 11-10 p.m. Fri. 11-12 p.m. Sat. 10-12 p.m. Sun. 10-9 p.m.
E 7t
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Nav asot a
St
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Phone: (512) 394-6562
JuiceLand
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Address: 2307 Lake Austin Blvd, Austin, TX 78703 JuiceLand Juice & smoothie bar with light eats
Hours: Mon~Sun. 7 a.m.-9 p.m. Phone: (512) 628-0782
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5 Fro
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Lak e Au stin Blvd
Branch Rd
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Franklin Barbecue
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Phone: (512) 653-1187
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Hours: Mon. Closed Tues-Sun. 11 a.m.-3 p.m.
5 Fro ntag e Rd
Address: 900 E 11th St, Austin, TX 78702
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Franklin Barbecue Busy, lunch only BBQ joint
7 / Appetite Spring 2019 /
Table
of
Contents Letters from the Authors BBQ.
Francesca Giolietti
5 10
14 Barbeque Road Trip Taste of Asian Food 16 Minyoung (Kate) Seon 20 Kimbap 8 / Appetite Spring 2019 /
Tiny Kitchen Adryanna sanchez
22 26 Tiny Kitchen
Drink Up Brissa Linares
28 32 Are you Thirsty?
Sweet Rituals John John
34 38 What Ice Cream?
Thank You!
40 9 / Appetite Spring 2019 /
BBQ. Frankie Gigliotti
10 / Appetite Spring 2019 /
Photo courtesy of Pixabay
s someone walks nearby, the smell of the hickory smoke fills their nostrils. The sounds of laughter and companionship encircle the air as friends and family bond together over good food. Children laughing, parents talking, and old friends connecting once more as the plates of ribs and side dishes are passed around the table. Welcome to the Austin barbecue scene.
A
Barbecue is without a doubt one of the most popular foods in the area. With its variety of savory flavors, delicious side dishes, and welcoming restaurant environment, how could it not be? The range of the different cuts of meat and the variety of side dishes
“Since Aaron Franklin opened up his barbecue trailer on I-35 you know there’s a half dozen places in town that make really excellent barbecue and all over the country places are working on upping their game the trend, make barbecue be seen in a light it hadn’t been seen in previously and made it be held to a critical standard that nobody was holding it to previously.” - Matthew Odam
When someone asks an Austinite what their favorite food is, they’ll probably say barbecue. The city pioneered a new view of the food. As Austin American statesman food writer Matthew Odam says, “Every culture has a peasant food, in a way that is also fitting with the agricultural, architecture of the area and I don’t think people were too passionate about trying to make it something that people would consider on the realm of everyday fine dining or even neapolitan pizza or something that requires a lot of technique and a lot of effort and a decent understanding of fire and flame and beef, you know, but I don’t think it was, I think it was more. More of a passion and the effort that it took about trying to make something, you know quote unquote world class uh and know in the ten years since Aaron Franklin opened up his barbecue trailer on I-35 you know there’s a half dozen places in town that make really excellent barbecue and all over the country places are working on upping their game the trend, make barbecue be seen in a light it hadn’t been seen in previously and made it be held to a critical standard that nobody was holding it to previously.”
Meat on the smoker. Photo courtesy of Pixabay
means that there is something for everyone. One day one could be eating a pulled pork sandwich with a side of macaroni and cheese, the next day, a juicy brisket paired with a fresh coleslaw. Not only is the barbecue here in Austin popular, but it’s also known to be really good. On the Texas Monthly’s “The List: The Top 50 Barbecue Joints in Texas” article, 7 of the 50 restaurants belonged to Austin, including the #2 ranked spot, Franklin’s barbecue. The multitude of world ranked barbecue restaurants in Austin attracts swarms of barbecue fans every year.
11 / Appetite Spring 2019 /
Odam is the food writer for the Statesman, along with many other accolades. Ok, so I’ve been the restaurant critic for the Austin American Statesman for, eight years I believe? Um, and before that, I blogged about food occasionally for the statesman, for a few years, and from 2005-7 I blogged for a website called Austinist, and would sometimes write about the food there, so in various degrees for the past twelve years.” Journalism is an important part of communication, and Odam gets the job done well. Asked about what people can take away from his articles, he says “I think any good journalist’s, especially at a daily newspaper, role is to show you the city, and the people of the city, and the culture of the city from the prism of their beat, and my beat is restaurants and dining and so my hope is to help people see and understand the community through the lens of dining
and so they understand the creative aspects of it and they understand the entrepreneurial aspects of it and they understand the design aspects and they understand the who comes to dine there and why people dine there and why people congregate there and how the restaurant has a role in creating and driving and cultivating communities.” There are many different types of barbecue restaurants in Austin, such as Traditional barbecue, “classy” barbecue, Asian barbecue and tex-mex barbecue. One of these texmex barbecue restaurants in Austin, Valentina’s Tex-Mex Barbecue, is a permanent trailer restaurant. The story of valentina’s is heartwarming; Miguel Vidal grew up in San Antonio, Texas. He has always had a great love for family, and in his family that also came with a love for food. Miguel has spent the past 17 years in the service industry where he has taken his family values and applied them
Freshly sliced brisket, made to order.
Photo courtesy of Pixabay
Photo courtesy of Pixabay
A pile of steaming hot kabobs. to his work environment. Credit is given highly to his tightly knit family who prides themselves on cooking great food for every occasion. Miguel, his wife Modesty, and their business partner, and brother, Elias, own and operate the trailer day today. Valentina’s truly is a family business!” It says on the bio of their website. They combine the two realms of Texan foods: Tex-Mex and barbecue. Brisket tacos, pulled pork sandwiches with salsa, and many other fusions can be found at their restaurant. When they were asked what people can take away from their restaurant, they say, “First and foremost, a love for what we do. We have a saying, hecho con amor. It means made with love.” They wrote. “Everything we make is truly made with love and from our hearts, and our desire to feed people like they are our own family.” The sense of competition can be prevalant in the barbecue industry, though, “There’s a long history of
BBQ families in Austin and surrounding areas. I think a sense of competition to be the best, plus the desire for each pitmaster to do things their own unique way makes Austin BBQ stand out from other places in Texas,” Valentina’s writes. The atmosphere and feel for Austin barbecue is unmatched anywhere else in the country; nothing can replace the sense of community and family that Austin brings to the table. The food is unforgettable and is sure to leave you wanting more. 13 / Appetite Spring 2019 /
BBQ
road trip
The coolest places in Austin to get some hot eats. Frankie Gigliotti
Stiles Switch Barbecue is relatively new barbeque scene, but don’t overlook it. L Crown shopping center where the Matth movie “Dazed and Confused” was shot, combines an old and modern feel.
Franklin Barbecue has been an Austin classic since 2009. You won’t miss it, with its out the door lines of fans. When you go, try their brisket. It sells out every day.
Black’s Barbe Lockhart. Th making barbe which can b awards.
to the Located in the Violet hew McConaughey the restaurant
ecue moved to Austin from he Black family has been eque for three generations, e proven through their many
Lamberts is a more upscale barbeque restaurant in Austin. Located downtown, the two story restaurant has live music accompaniments and great food to go along with.
La Barbecue creates all their own recipes in- house. They cook all their meats for 14-16 hours and prefer a more savory flavor for their food.
(Left) Sushi can be crunchy with the addition of couple ingredients (Right) Along with many types of rolls, there are various sushi such as ones with eels on top. Photo Curtesy of Snow Pea Asian Bistro
Taste of Asian Food
New to Austin? Need something new on your plate? If you’re looking for something to explore, these will do nicely. Story by
Minyoung (Kate) Seon
he kitchen is filled with the sounds of oils splattering, as the food crackles and sizzles on the pan. Out in the hall, the waiters fill the glass cups with beverages with a splash and a gush. The orders are quickly carried out one after another to the customers as they nibble and munch on the food with a pleased nod. Sukin O’Brien, one of the owners of Snow Pea: Asian Bistro, works alongside the rest of her family. Her husband, Lu, the restaurant’s main chef, is originally from Taiwan and cooks most of the served dishes himself. His wife ended up marrying him, going from a small hamburger restaurant to buying the original Snow Pea together. Today, they now have one establishment in Austin, Texas after years of hard work together. Snow Pea: Asian Bistro is a well-known restaurant all over Austin and serves both Chinese cuisine as well as sushi. In order to make the dishes less intimidating,
the chef is said to do a lot of fusion — Americanizing many of the traditional dishes. Spicy cilantro scallops, one of the Taiwanese dishes that was Americanized, has been observed to be a huge hit for the customers. Many of the dishes are known to many for being unique as well as for having awesome happy hours — which many people take advantage of. Happy hours are from Thursday to Sunday from 4:30 to 7 p.m., where three rolls will be three dollars with the same quantity and size, whereas normally, one roll can cost up to $14. For anybody who is coming to Snow Pea for the first time, they have a simple solution in case one might be pondering their orders. “I tell people, ‘Close your eyes and point. Whatever you land on, I guarantee, it’s good,’” Sukin O’Brien said. She continues by explaining that there are processes for eating a new type of food. “If it’s their first time trying Asian food, I’d start them off like a child. So, OK I’m like you can’t go wrong
Serves all customers including...
Gluten-Free
Vegetarians
with sweetened sour chicken — the basics — if you’re brave from there, we can do like a sesame and add the veggies and if you’re little more brave, we’ll go seafood,” she said. Haru Restaurant — famously known for their success in serving customers with traditional Japanese cuisine, was able to help many curious people with the meaning behind the name of the restaurant: “Haru is specialized in ‘OMAKASE,’ which is a Japanese phrase that means ‘I’ll leave it to you’ (from Japanese 任す, entrust). The chef will generally present a series of plates, beginning with the lightest fare and proceeding to the heaviest, richest dishes. This is not exclusive to the service of raw fish with rice, but can also incorporate grilling, simmering, and other cooking techniques as well.” What was formerly known as Hanabi, they now have two spots running where each stores were able to focus on either sushi or ramen — in order to serve the best quality of each of the most well-known traditional Japanese food.
“For anybody who is coming to Snow Pea for the first time, they have a simple solution in case one might be pondering their orders. I tell people, ‘Close your eyes and point. Whatever you land on, I guarantee, it’s good’” ~Sukin O’Brien
The menu is filled with dishes that are reflected on traditional Japanese style as well as fusion foods — with Americanized style. The most traditional and popular plates were seen to be the “Nigiri sushi” that uses fish from all over the world. In fact, Dave Song, manager of Haru Restaurant, chose the sushi sampler as a nice way to try Japanese cuisine for the first time at Haru; Sushi sampler includes the chef’s choice of sushi platter with the best quality. “It would help and guide the person who wants to step into the sushi restaurant. We are getting delivery every single week from the biggest Japanese seafood market by the flight. Those fishes are wild caught and hard to find in the local area.” Dave Song explains.
Cheers with Sake bombs to the weekend
For those that may have different diets, Haru Restaurant makes sure to support them — so that they can easily come without thinking too much over the menu. “Of course. We are providing glutenfree, and vegetarian option menu. We’ve checked every single ingredient, also most of our sauces are homemade as well,” Dave Song said. In all of the places that have been looked into, each restaurants put much effort into keeping up with the modern trends, “We How a family dinner table would look like with delicious sushi and Chinese food Photo Curtesy of Snow Pea Asian Bistro 17 / Appetite Spring 2019 / keep updating and developing our menus
opinions. We always try to provide that customer want before they ask, such as sharing our new dishes on social networks,” Dave Song said. At the Snow Pea restaurant, they specifically shared another aspect of change to the place: a bar. “Our main goal is to keep it a family-oriented business so we do gear more towards families, but we had to add the bar to modernize it because food and drink pairings have become so popular — especially with the younger generations,” Sukin O’Brien explains. Though most of these chefs, owners, and managers work hard to satisfy the expectations of their customers, they were able to share their small — yet memorable — moments of happiness, “I really think our best compliment is seeing returning customers and having new customers come in being referred by our normal patrons. I think that’s really the biggest compliment that we can receive because they keep coming back! So, we pride ourselves on that,” Lu said. Dave Song also mentioned that
Many of the served beer are imported from places like Sapporo and Lucky Buddha Photo Curtesy of Snow Pea Asian Bistro
“We are trying to introduce Asian food and culture in the United States. I want you to know that a lot of restaurant staffs are working hard to get rid of the prejudice that Japanese food is not the favorite food of Americans. Thank you.”
seeing returning plates that are empty from the customers, gave his staff the happiest moments.
Austin has been growing exponentially for the past decade and through these restaurants that proudly serve all kinds of food, they spread culture and celebrate diversity. Although there may be many differences within the community as well as challenges to break through the stereotypical perceptions, it can be agreed that all of these restaurants, regardless of what type of food they serve, cater to their customer’s satisfaction and provide them with the best dining experience. As Dave Song said, “We are trying to introduce Asian food and culture in the United States. I want you to know that a lot of restaurant staffs are working hard to get rid of the prejudice that Japanese food is not the favorite food of Americans. Thank you.”
~Dave Song
Great sushi is an art. Photo Curtesy of Snow Pea Asian Bistro
Check out all the various types of sashimi available Photo Curtesy of Snow Pea Asian Bistro
19 / Appetite Spring 2019 /
Kimbap
Here are some insights on one of the most popular dishes in Korea and a “step-by-step how to” to help you make one for yourself! By Minyoung (Kate) Seon
Vegetarians
Vegans N oun (uncountable) - A Korean dish of steamed rice and other ingredietnts rolled in sheets of dried seaweed and served in bite-size slices. Origin Korean (gimbap), from (gim, “seaweed”) + (bap, “rice”)
- Braised Burdock Root - Yellow Pickled Radishes - Carrot - Spinich - Egg - Beef (meat) - “Fish Cake” - Anything you want!
How To:
INGREDIENTS - Spinich - Carrot - Beef - Yellow Pickled Radish - Egg - Rice - Seaweed
Make to cut
these into strips!!
TIP
Mix the rice with some vineger, salt, and sesame oil!
Place the seaweed and the rice as well as all the cut ingredients one after another!
sure
Tiny Kitchens
and Why We Like Them
Story by Adryanna Sanchez Briseno
22 / Appetite Spring 2019 /
T
he sound of your stomach growling. The thought in your head wondering what should you eat? You are outside and you’re hungry. You look for places around, and you find varieties of places. But you decide to go to a food truck with a tiny kitchen that’s outside, no matter the weather. You decided to take in the sun or a sprinkle from the clouds and eat at a food truck. For the people who would rather eat outside of a truck than a restaurant, this is why you like tiny kitchens. First off, what is it about a food truck that is so intriguing? When you’re at a food truck, you can feel the heat of your food cooking. You can directly smell the food, and it makes your mouth water. You can see the employees cooking your meal and for some people, seeing the process of what you’re about to eat can be exciting. Having any type of connection with a delicious meal being prepared, especially the one being made for you, makes anyone feel great inside. Most food trucks in Austin are small businesses. So when you go to eat, you can directly thank the chef and/or owner of the truck. And since you can directly tell the cook what you want, you may feel like you’re getting more of what you want rather than just ordering something and hoping for something you can’t really experience being made. Morris Pittle, Owner of JewBoy Burgers, explained,“I think that they feel like they might be getting more personal service, they may be getting a very passionate product that comes from people who are again, operating on a very small level, trying to get started for food trucks that have been around
a fast food restaurant. “Food trucks are definitely more convenient than a sit-down restaurant for customers who are trying to get something quick or maybe they want to spend some time outside or etc,” Lis-Ek Mariscal in an email, employee at Veracruz, said
Many people are waiting to order thier food at Veracruz All Natural Food Truck. Photo by Adryanna Sanchez Briseno.
for a long time. They’ve learned how their customers are, and they’ve learned to adjust to their customers. So I think it comes down to a lot of personal service.” Eating at a food truck in the city often means that you are eating local food from that city. Since many of them are family owned, the meals are mostly created from family recipes. Many people in general love homemade food, so eating at a food truck with those qualities can make someone love a food truck more. “Eating at a food truck generally means that you are eating as local as possible,” Kieran Hepburn said, caterer at Kebabalicious. “From most trailers being mom-and-pop family-run businesses and even some trailers that have become larger with multiple locations I notice that they all have local farm-to-table produce and take part in our community.” Food trucks in general are a fast way to have a quick bite which makes it more convenient for customers. They are also cooked locally, so they aren’t the same as
At some food trucks, they are in truck parks that offer live music. Some calming, but still upbeat music can make you like a place more. And while you’re eating the food you love, bringing some music into that mix can bring an uplift to the experience. Especially when it is your first time at a new food truck. The Austin food scene provides music at many of their food parks which mixes Austin’s live music scene with their local food. Many places offer live music because they believe they are providing an environment for their customers to enjoy their meal. And sometimes, it can change your perspective on a meal. “Live music is always exciting but being able to eat a meal from a food truck you’ve already had an experience with downtown or in a food park can be a whole new way to look at that meal. Now maybe when you go back to the brick and mortar or food truck of what you had while you were at a concert or music festival can bring all of those good memories back,” Hepburn explained. The food trucks in Austin represent the culture in the city. And since many food trucks are created by locals, many of the meals cooked are cultural. Customers and tourists sometimes would rather have a local and cultural meal. And many of those meals can be cooked at local food trucks. Having a cultural experience at a food truck can make anyone love it more. “All of our food trucks in Austin
23 / Appetite Spring 2019 /
“Eating as local as possible.” -Kieran Hepburn
24 / Appetite Spring 2019 /
Morris Pittle, Owner of JewBoy Burgers, cleans his grill. Photo by Adryanna Sanchez
represent our great city. From all of our authentic taco trucks to wild fusion trucks we have almost any food you can think of and we have them on wheels! A lot of people think of different things when they think of Austin but I think one of the things that stand out in almost anyone that dwells or visits here would definitely be an experience they had at a food truck,” Hepburn said. Food trucks offer a lot of good times when it comes to just a small meal out in the open. Whether it comes to wanting some live music, local, cultural, or just wanting to try something different with a meal, many people will go to a food truck because they have all many of these qualities and more. Certain food trucks give us a specific feeling when we think about the experiences we’ve had at them. The different types of food and different types of service at a food truck can give someone a different perspective on a truck. No matter the time or weather the day has in, if you have great experiences at food trucks, that will make any mind like it more. So, for the people who would rather eat outside of truck than a restaurant, that’s why you like tiny kitchens.
Kebabalicious’ sign stands bright on a gloomy day. Photo by Adryanna Sanchez Briseno.
“good times when it comes to just a small meal out in the open.” -Kieran Hepburn 25 / Appetite Spring 2019 /
There’s more freedom for people to show their creativity in the meal the cool at their trucks.
WHY WE LIKE TINY KITCHENS
Since they’re mobile, y chefs! and if you enjo able to th
“They are cheap, yet gourmet!”
By Adryanna Sanchez Briseno
Reasons why we love food trucks. 26 / Appetite Spring 2019 /
Food trucks are usu places and makes it eas the food you
you can actually meet the oyed the foood, you are hank them.
ually in convient sier for you to get u love.
A food truck has more unique foods and there is more time put into making the food.
Sometimes we’d rather eat at more local places. Mom and Pop places use more local produce that’s more fresh.
Sources: - Kieran Hepburn, Caterer at Kebabilicious - Morris Pittle, Owner of JewBooy Burgers 27 / Appetite Spring 2019 / -Foodtruckr.com
Photo by: Brissa Linares
J
The store sign right in front of the shop. Photo by: Brissa Linares
ust imagine taking a nice stroll admiring the city of Austin and all it has to offer and then having a thirst for a delicious cold beverage or finding a place to hang out can be a tough decision. You might wonder why these places intrigue you, but there are many unique features that express the scenery of Austin. .
To start, all these places portray different areas of the city. Each one gives you a different feel but they all have one thing in common. They each make you feel at home in their unique ways. Some give off the hipster vibe of Austin while others show the appreciation of the olden days. Also, the thought of having having a fresh blended smoothie or a hot cup of coffee in your hand makes your day a little better. Most of these small beverage places are local business which make their products fresh. These local business offer a chance to be able to get to know the owner personally. Having a feeling of familiarity is a big factor in making the customers come back. A lot of the owners try their best to know their customers and create a close bond. Mrs.Sandy Hughes, the owner of Stouthaus coffee pub, said, “Not only do we want to serve and get to know the people who live and work around us, we also want give back. We give because we believe there’s always an opportunity to help someone in need or to support others around you. She also explained that there are some customers that come back everyday that they consider as family. They really enjoy the coffee and they hope that they will always be welcome. Grabbing a quick drink at one of these places makes you realize that each one of these places have a great story before actually being able to open one of these. All these stories are a big part of Austin. These stories impacted the way Austin is now. After all these stories goes into the owners backstory and even show a little part of the person they are and the environment they want their customers to be in. They had told me a little of how they had first thought of creating a business. She and her husband had always loved coffee even as children and once they had gotten married there favorite thing to do was go get coffee and that’s how they got there first inspiration. Once they had gotten experience from local shops they learned where coffe had come from. Now they keep up a standard that the Speciality Coffee Association has and
28 / Appetite Spring 2019 /
follow to keep things consistent and original. Hughes continued with the origin of Stouthaus, “I was born in Austin. My husband and I love that local business is supported in Austin. Having a coffee shop was pipe dream. We loved how corporate coffee created space for people to gather around a yummy beverage. It was a very romantic dream of making coffee and having a cool space. Though we didn’t go to school for business, we learned very quickly there was a lot to know before we could open our doors.” These places offer fresh produce. Hughes explained why some people prefer her product instead of others. A large percentage of everything at Stouthaus is locally sourced, but especially the coffee. We have a lot more coffee roasters in Austin than we used to. And the fresher the roast, the better!” Mrs. Diana Nyer, manager of one of the locations for Juice Land explained, “We keep our menu changing to accommodate the new health trends of our community and never use ice or fillers. Some places will use frozen yogurt to make smoothies thick which is full of sugar and unnecessary ingredients. We use frozen fruits to make our smoothies stand out and be completely flavored by natural ingredients.”
Photo by: Brissa Linares
Nyer said of Juiceland’s environment and ambience, “We keep the vibes super upbeat and fresh. The interiors of our stores are funky and vibrant and make people feel good when they walk in. Customers are also met with a crew that is fun and vibrant as well and it keeps them coming back for more! We’re quirky, fun, vibrant and healthy — just like Austin.” Melinda Nelson, a manager at Daily Juice, said, “We hope everyone will incorporate healthy choices into their daily lives.” These local business have much to offer and bring out the scenery of Austin. They also are a light way to quench your thirst on a summer’s day or any other day because Texas is hot. So, if you come to Austin, make sure to visit Juice Land for a nice cold fresh fruity smoothie, maybe grab a warm cup of coffee and chat with the owners of Stouthaus Coffee Pub, or get healthy choices at Daily Juice.
“A good friend once asked us if we could do anything we wanted and be willing to fail, would we still do it? Thankfully we answered yes, and he knew we wouldn’t fail. Do what you love, work hard, and be nice!” -Sandy Hughes
“ We had fallen in love with coffee and the business. Now all we needed to do was open our own.� - Sandy Hughes
An article sticked to the wall in a Juice land facility. Photo by: Brissa Linares
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Right In front of Juiceland advertizing their produce. Photo by Brissa Linares
A customer enjoying one of the mosty popular drinks Juiceland has to offer. Photo by: Brissa Linares 31 / Appetite Spring 2019 /
You Thirsty? Pick One
Chill night alone studying or just having chill vibes?
OR
Going out with friends, gonna have a fun nights or looking for some flavor in your life?
Want to try something new? Studying?
YES
NO Tea saves as the ULTIMATE BOOST for study habits.
Having chill vibes ?
NO Go grab a cup of tea at Sa-Ten coffee and eats
32 / Appetite Spring 2019 /
Go to Stouthaus coffee pub
YES
Go grab a cup of tea at Sa-Ten coffee and eats
YES
Want to try Boba?
YES
Smoothies are Perfect to drink on the go.
NO Go To Carabao Express Go to JUICELAND
NO
YES Coffee improves your energy levels.
NO
Wanna create your own smoothie?
Sources:
Website: https://simpleveganblog.com/10-health-benefits-of-smoothieies/
Website: https://www.healthline.com/nutrition/top-13-evi-
dence-based-health-benefits-of-coffee
One of the samples on the asf assignment
Taken by Amelia Raley. Courtesy of Sweet Ritual
SWEET RITUAL VEGAN ICE CREAM FOR THE MASSES Amelia Raley sits down for an interview about her vegan ice cream business Sweet Ritual. She has plenty to say about how she got here, the science and philosophy behind vegan ice cream and where she’s going to go from here.
B
efforts of 8 years.
By John Koithara, exploring local Austin dessert businesses
urnet Road and Airport Boulevard are two populous Austin streets but aren’t very notable streets to most, but to Sweet Ritual co-owner Amelia Raley and Valerie Ward, they hold their business
Sweet Ritual, an Austin-based woman-owned business, has been providing the Texas capital with dairy-free ice cream since 2011. Raley and her partner, Valerie Ward, sell with the goal of letting those with dietary restrictions and their friends and family enjoy the experience of visiting a scoop shop. They sell 12 unique vegan flavors such as mint chip, peanut butter cup, and rocky road (Raley’s favorite). There are four rotating flavors that change with the season.
Combined with a strong history of work in local business and an innovative and diverse mindset of what’s to come, Raley and Ward only have the sky as their limit. Experience comes to mind when most non-vegans think about how ice cream has affected their life. Raley knows this and describes the usage of scoop shops in modern American culture. She said that the shops are a way to mark little celebrations and victories for friends and family. However, what she noticed, and what ultimately became the driving idea of Sweet Ritual, was that those with dietary restrictions, those who couldn’t eat the dairy in ice cream, had to miss out on all of that. The closest vegans and others could get was dairy-free ice cream was, “Something boring, like lemon sorbet at Whole Foods,” Raley said.
Raley was already serving vegan ice cream in a shop connected to ToyJoy fulfilling Sweet Ritual’s future role, but when ToyJoy moved downtown, she alongside many Austin dairy-free eaters were left without much for vegan scoop shops. So, when Raley went to her business partner, Ward (who worked at ToyJoy alongside her), she already had her pitch written for her. One would expect a business built already by two accomplished businesswomen to be like a ride on a newlypaved road, but as with all new endeavors, there were sure to be some speed bumps. Raley — the Oregon native with eight years of small business work for experience — and
“His reaction was so strong that he ‘started crying’” Ward — a previous employee of Amy’s Ice Cream, opening stores through Texas for several years — were completely new to managing a business of their own. It took plenty of research and reading to fully form the system that Sweet Ritual works as today. She said she read a lot of business philosophy, business structural books about how to create systems and how to work within them. Raley now holds quite a bit of knowledge on business philosophy, the activity of customers, science and recipes behind the ice cream, but her big secret about her and most other entrepreneurs is that she doesn’t run an her shop because she really loves selling ice cream. She said she runs an ice cream shop because, “I really love my employees and want to give them a great place to work.” But even more than that, things like understanding the pride vegan employees feel when they get to serve a vegan ice cream flavor to a customer become crucial in a business atmosphere. Everything she says and knows could be good for another sale, the next step, and where Sweet Ritual goes. The experience of Sweet Ritual acting as a shop has been unique with many developments for the women behind it. In both retail and production, the world of ice cream is to introduce any who pass through to experiences in learning and human interaction. Raley says one of her favorite moments in the shop was when somebody allergic to dairy entered the shop, purchased
Courtesy of Sweet Ritual and then ate his first scoop of ice cream. She said his reaction was so strong that he “started crying.” Emotional experiences like this that keep both Raley and Sweet Ritual going. Outside of selling scoops of ice cream, Raley and Ward also give back to the business community with their program Cool School. Cool School is an educational program made by vegan scoop shop owners for prospective vegan scoop shop owners. It is a week long program that has hosted over 65 students from all across the globe. It owes its existence firstly to the experience of a phone call, a phone call from a Chris from Vancouver. Chris called in one day to Sweet Ritual — Raley picked up the phone — and Chris said, “I hear you make the best vegan ice cream in the United States.” Raley was surprised to hear such high praises for her store but she let him continue. Chris offered to work at Sweet Ritual without pay for a week and he would take that knowledge and go back to Vancouver and establish his own vegan scoop shop. Chris was a success, but he was only the first brick in the wall that was to become Cool School. A woman who established a Rhode Island vegan ice cream food truck with her husband was the tipping point: she followed the same procedure as Chris and learned how to establish and cook within a brickand-mortar store. From there, the gears started turning for Raley and soon she came with
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concept. What started with a phone call soon expanded to what Cool School is today, having students hailing from Europe (Germany and Ireland), Asia (the Philippines), the Middle East (Qatar), South America (Mexico, Argentina, Chile), and of course North American students from Canada and all over the United States. At least six businesses have been opened as a result of the owner undergoing Raley and Ward’s program. Raley called Sweet Ritual a “a local business with a global impact.”
Cool School has had students from 9 different countries worldwide. The five-day course allows participants to learn advanced business theory, how to work on industrial equipment, how to work with employees, and allows for the students’ creative side to shine a bit as well. Through five days, three of those days are spent working with the equipment. Raley emphasizes how much industrial equipment differs from ice cream made at home: “the ice cream acts different, tastes different, freezes different.” Later, students learn how to create menu items, make items that appeal, and how to promote the shop with an important factor in the modern business field: social media. Bringing aspiring workers into a real setting allows for them to receive a hands-on experience and understand the field in its entirety. Sweet Ritual is a successful local Austin business, and it still has room to grow. Raley uses the hub-and-spoke model to illustrate her point. She’s building off everything she has and has big plans for the future. The city of Austin, or perhaps the United States a whole, can look forward to what Raley and Ward have in store for the future.
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Courtesy of Sweet Ritual
Courtesy of Sweet Ritual Instagram feed
Courtesy of Sweet Ritual
What Ice Cream Should you Eat? By John Koithara Austin is home to many innovative and iconic ice cream stores and selecting one can certainly be difficult. If you find yourself in this situation, you may want to try out this flowchart to see what’s best for you right now.
START Are you new to Austin or don’t eat much ice cream?
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Amy’s Ice Cream
Amy’s Ice Cream is an Austin staple and a classic for Austin desert. Anybody who hasn’t been in a while or is new to the area should definitely try out Amy’s Ice Cream before trying anything new. The rotating menu makes sure that you can enjoy great ice cream in new ways time and time again.
When you travel to other places, do you like to see landmarks or do you like to explore for yourself?
Phys
Do you ge physically
Do you like rapidly-devel oping cities?
VICECREME If you’re vegan and craving desert,VICECREME is the shop for you. They have a diverse selection of flavors and a merch shop online to check out after dessert.
Sweet Ritual Sweet Ritual, like VICECREME, is vegan, but a bit more laid back. Their ice cream has a complicated science and philosophy behind it tand comes in several flavors. Before any travel, the airport
Do you enjoy road trips?
Do you feel guilty after dessert?
sically
et your books y or digitally?
Are you vegan or admire healthy eating?
Where would you rather go?
Digitally
Michoacana makes Mexican ice cream in a traditional way and has some of the best customer service around. El Castillo
Dolce Neve Gelato
If you’re craving for a taste of Italy in Austin, Dolce Neve Colosseum Gelato is the place for you. The classic gelato served here is sure to be Holla Mode! is an ice cream store a hit with that uniquely serves ice cream you. “Thai-style”. I can’t say much about
Holla Mode!
it, you really have to go and see it yourself. If you love to post pictures, this is sure to be a hit with your followers.
...tell nobody because surprise isn’t that big of a deal to you
When you discover a surprise birthday party planned for you, do you...
Michoacana
Sources: • Thrillist article on Austin ice cream •Austin Eater Map on Gelato shops in Austin •Timeout article on most popular Austin ice cream
SPUN Ice Cream If you like to pick up on social media trends, SPUN Ice Cream has the liquid nitrogen for you.You just have to supply the camera for the video. Once a food truck, they have successfully moved to a brick-and-mortar store.
Do you like food trucks?
Do you frequently post to social media?
...tell the planners because you value surprise and variety
How close is your nearest Whole Foods?
Far Near
Sitting Out
You aren’t cut out for Austin either, and since you’re too far for a swift purchase, it really isn’t your day. Austin is a rapidly-developing city and I would consider a move to smaller town
1.75 Qt of Vanilla Ice Cream from Whole Foods You aren’t cut out for the Austin atmosphere. However, since you’re close to Whole Foods, you can still enjoy a classic quart of a longtime favorite.
Thank You! Dear reader, Thank you so much for reading our magazine! We worked really hard to bring this to life, and we hope you enjoyed it. Making a magazine has been a shaping part of our freshman year, and the tools we have been given by Mrs. Giulietti will help us for a lifetime. Once again, thank you for supporting us and bon appetit!
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Good Food Is Good Mood
Eat
Up