Austin FHC

April 20, 2018

$2.99

Your Guidebook to the Food, Health, and Culture of Austin

Behind the Meal

pg. 15-18

Is Diet Hopping a Punch in the Gut?

pg. 9-12

Original Austin BBQ

pg. 21-24

Table

of

Contents

6-9

Letters From the Editors

10-13

Is Diet Hopping a Punch in the Gut?

14-15

How Does Your Diet Affect Your Stomach?

16-19

Behind the Meal

20-21

How to Start a Restaurant

22-25

Original Austin BBQ

26

Best BBQ in Downtown Austin

27

Austin Barbecue

28-31

Varying Views on Veganism

32-33

Deviations in Dieting

34-37

The Friendly Relationship Between Soccer, Food, Health, and Culture

38-39

A Soccer Player’s Daily Life

Meet the Authors!

Natalie

Natalie Zeakes is a Freshman of the LASA class of 2021. She enjoys spending time with her friends and family. Her favorite classes are German and Biology. She is the author of the article “Original Austin BBQ”, and decided to focus on barbecue in Austin because it is a very large part of being a “Texan” and her family enjoys a good barbecue meal.

She learned many things about new barbecue restaurants around Austin and Photo by Estelle. enjoyed getting to meet and learn more about the barbecue and diverse cultures around Austin. She feels that she has a better understanding of what barbecue is, it isn’t just meat with sauce, it can be altered and adjusted to better suit the desires of those preparing or eating it.

6 Austin FHC

Layout Editor

Estelle Feature Editor Photo by Natalie.

Estelle Powell is a 9th grader at the Liberal Arts and Science Academy. She was originally born in San Antonio, Texas, but then moved to Austin when she was 3.

Estelle is a generally happy, hardworking student. Though most of the time she is working on homework, in her freetime she enjoys playing water polo and reading.

Estelle chose to work on a magazine about food and culture in Austin because of her interest in the subject. She enjoys learning about Austin’s culture and food. Estelle’s article in the magazine is Behind the Meal, which looks into the overlooked difficulties of creating a restaurant. This is important to Estelle because she enjoys looking into the unknown experiences of the restaurants. From writing this magazine, Estelle has learned a lot about working with graphic design and appealing to certain audiences. Also, she has learned about how to cooperate in a group.

Spring 2018 7

Kenny Fact Checker Photo by Estelle.

Connor Hoy is a fifteen-year and 297-dayold student at the Liberal Arts and Science Academy. He likes long walks around the same path in his room and diminishing whatever remains of his self confidence via scathing quips. In his spare time, he enjoys actively putting off any form of work that could benefit his well being, and instead strives to find the most creative way to make a house of cards using only Aces from every seventh deck that he buys.

He derives most of his true joy from Summertime, competing in the pet sitting industry, and the occasional midday nap.

The following information shall be a blessing upon you, as this knowledge will only become more valuable as Kenneth cements his position as unquestioned leader of the world. Kenneth is a 15-year-old LASA student and jazzercise enthusiast. He is the titular character of The Bible, (yes, he is Bible) and-among other achievementsmost likely created the world and all life which inhabits it. When Kenneth, who usually goes by “Kenny” or “Xenu”, is not saving orphans or protecting frogs from Obama’s chemicals, he relaxes by whispering his wisdoms into the supple ears of Raphael Ted Cruz. Kenneth is the son of Santa Claus and the Cosmos itself. Kenneth is the product of a life full of exclusively optimal choices. Kenneth also has a very active imagination.

Connor

Spelling and Grammar Editor Photo by Estelle.

8 Austin FHC

His name is Luis Urrieta he is 14 years old, born from beautiful Los Angeles, California on July 12, 2003 and currently attending the Liberal Arts And Science Academy (LASA). The article topic is very interesting to the author because he would always question what the life of a Soccer player consisted of, from what they eat to stay healthy to what their daily life consists of. The reason luis chose soccer is because to him, is the sport he grew up playing. Therefore, the article is very important to him. Luis learned a great deal fromwriting this article.

He learned that the life of a soccer player is not as he imagined it being and that soccer players has to focus on other things other than soccer. Luis learned a lot from this and is happy for being able to experience everything it takes to write and article at such a young age.

Luis Photo and Graphic Editor Photo by Estelle.

Spring 2018 9

Is Diet

Hopping a Punch in the Gut?

The culture of biota within you and how it’s influenced by your diet

by Kenneth Sajbel

T

Eating more vegetables is the most reccomended habit to pick up for those who want to healthily lose weight or get fit. (Photo by Kenneth Sajbel.)

he promise of losing weight is enticing to almost everyone, and nothing promises fast and easy weight loss like trendy diets. They are advertised to take advantage of persons struggling to drop weight, as if by simply following their strict regimen for a couple of months one could finally slim down to that ideal image they have always wanted. The unfortunate truth is these quick, easy fix diets may lead down a path of malnourishment, yo-yo dieting and diet hopping.

It’s time to put a spotlight on the unhealthy effects of today’s modern diets as well as provide alternative solutions for losing weight as described by several licensed and practicing Austin area nutritionists and dietitians. Delve deep into diet traps like diet hopping and yo-yo dieting, get tips on what to avoid as well as some healthy habits to pick up so losing weight and getting fit can be done without fear of malnourishment or an imbalance in the gut microbiota.

If diet hopping is an unfamiliar that being uneducated about term, let Joey Gochnour, the your diet could also lead to yo-yo CEO of Nutrition and Fitness dieting. She says it’s an especially LLC explain; “You’re switching slippery slope when it comes to from one diet to the other not trendy diets, “Because a lot of these getting results on a lot of things.” things have a drastic cut in calories, For many years, Gochnour has drastic changes and when you do practiced as a board-certified this to your body enough times dietitian, sports nutritionist, and you’re actually telling your body general nutritionist. that you’re starving From his many years it.” Diedre goes on to of experience, he explain this starvation concluded that people mode eventually who partake in diet makes it impossible hopping are not quite to lose weight, as the sure what they’re going body becomes custom after or what the goal of to stretching out each diet is. it’s portions, which If a person is not clear circumvents the effects on the point of the of all future diets. diet they decide to Another problem which undertake, they will accompanies a rapidly likely end up excluding changing foods they don’t like diet is the negative the taste of, which effects on the can open the door to microbiota. Microbiota a whole new world of is a blanket term -Deirdre Earls problems. In excluding referring to all the living foods from diets that and nonliving viruses, are meticulously crafted bacteria, fungi, and to balance low caloric other biota which live intake while still promoting health, in your digestive tract. An average one may end up starving their body of much needed nutrients. Sure, they will lose weight quick when starving themselves, but once they get off the diet they will revert back to old habits, gaining all that weight right back.

“You go down, you go up, you go down, you go up. If you do this you have to think about what it does to your body over time,” explains Diedre Earls, a nutritionist and Lactobacillus acidophilus, an example of one of the tiny beings dietitian who has been practicing working within the gut to break down, absorb, and protect. for the past 30 years. She speculates Image provided by Thomas Chekoff

“

You go down, you go up, you go down, you go up. If you do this you have to think about what it does to your body over time.”

Spring 2018 11

body will have a pleasant balance eating such little food and you’re of fauna which work together with probably going to return to your the natural digestive processes to old habits,” Joey Gochnour said do three things: extract nutrients “Exercise is really important to get from food; break down fibers and into the habit of doing, so when complex proteins into a usable you’re done losing weight you keep form; and keep out harmful it off.” pathogens.

If this sounds overwhelming, it “The composition of the microbiota doesn’t have to be. Earls has her is largely influenced by the food own inspiring speech which she you eat, so when uses to motivate her you eat a high fat clients into a consistent diet you will have a exercise routine. disproportionately high “We’re expecting a amount of firmicutes.” diet to be the answer explains Emily French, for us. Diet is not the a dietitian at Pantry answer, we are our own Medicine in Austin. An answer; our habits are explanation of what our own answers, and exactly firmicutes are that does not change can be found on page easily.” Earls said.

10 of this magazine.

“People get distracted “If, however, you with diet hopping and decide to suddenly yo-yo dieting because cut out fats then they feel like they don’t firmicutes will drop have to take personal only to be replaced by responsibility. So I think potentially pathogenic what is again more bacteria. This is why important recognize we recommend a slow we’re in control.” She -Joey Gochnour transition between goes on to explain that diets.” healthy habits are far Gochnour and Earls more important than agreed with this drastic lifestyle changes. statement saying that although all A healthy habit most dietitians tell stomach will react differently to their clients to consider picking up change, a general rule of thumb is is eating more plants. Research has a four to six month transition to shown plant-based diets promote steer clear of dastardly colonizing protective species of firmicute pathogens. bacteria.

By this point, everybody knows Trendy diets are not a viable that diet plays the major role in solution for weight loss. Even weight loss, but where exactly does though it may take longer than exercise fit in? the other newerm, flashier diets “The thing is, after you lost the promise, it is more sustainable to weight, you’re not gonna keep just educate yourself, eat right,

“

After you lost the weight, you’re not gonna keep eating such little food and you’re probably going to return to your old habits.”

12 Austin FHC

exercise and develop healthy habits.

It’s like Earls says: “A much more productive thing than diet hopping is to take the time to think about your habits and then what small changes can you make in your habits that would benefit your health and benefit your weight.

Then take that bit by bit and step by step. A thousand mile journey begins with one step.”

Special Thanks

Joey Gochnour, Nutrition and Fitness LLC Image courtesy of Joey Gochnour

Deirdre Earls, Your Healing Diet Image courtesy of Deirdre Earls

Emily Quinn French, Pantry Medicine Image courtesy of Emily Quinn French

Spring 2018 13

How Does Your

Your And what food promotes what microbiota?

Faecalibacterium prausnitzii Ruminococcus albus

Bacteroides fragilis

Lactobacillus acidophilus

14 Austin FHC

Ruminococcus albus A bacteria which obtains its nutrients by breaking down cellulose and ve tract, thus aiding in digestion. cocci (round bodied). Firmicutes make up the majority of gut microbiota (over bacteroides) and can be promoted with a plant heavy diet.

Faecalibacterium prausnitzii Faecalibacterium prausnitzii represents more than 5% of the bacteria in a prausnitzii may result in obesity or Chron’s Disease.

most pathogenic bacteria. B. longum is of the phylum Actinobacteria, which systems. Turns out it’s pretty helpful to humans, too.

Bacteroides fragilis B. fragilis serves the sole purpose of taking up space in your digestive tract that more pathogenic bacteria don’t have room to colonize. It will cause infection if it enters the blood stream or really any aarea other than the gastrointestinal tract. It is in the phylum bacteroidetes which are usually non-pathogenic to humans. B. fragilis is one of the few oppertunistic pathogens.

Lactobacillus acidophilus

Spring 2018 15

Behind the Meal: A Look into Restaurants and How They are Created

by Estelle Powell

F

ood is an extraordinary aspect of all cultures and communities that brings people together unlike anything else. However, while digging into an amazing meal, it can be easy to forget all of the difficulties and work endured in order to create the very institutions which provide us with our nourishment and create a large part of our culture.

Cullinary arts have been one of the largest parts of culture all around the world since the beginning of humankind. It is what powers us and keeps us alive. No organism could function without it. But as society has developed and become more westernized, food has become much more than just nourishment. Meals have become social gatherings, often celebrations.

Because of this, restaurants have become a vital part of communities. It is often the case that families only eat together when going to restaurants. People set out to start restaurants all over the world because of food’s universal importance. In fact, restaurants are one of the most popular startups. For this reason, they are also difficult to maintain due to their dependence upon the public. In Austin, a quickly growing city, the restaurant business is as competitive

16 Austin FHC

as ever. It can be easy to forget all of the work that goes into a meal. The stakes are incredibly high and still getting higher for restaurateurs in Austin. Maintaining a restaurant is not for the faint of heart.

The variety of restaurants in the world today far exceed expectations. Because every restaurant is created by different types of people, each one will be just as unique. This is part of what makes the restaurant business so successful: for every taste will be a fitting restaurant which brings its own unique aspects into the ever growing mass of businesses.

“Not only is Fonda San Miguel one of Austin’s longest-running restaurants, but our unwavering devotion to offering interior Mexican food has never changed over the years,” Tom Gilliland, Owner of Fonda San Miguel said. “Between the food and the ambiance, every inch of Fonda San Miguel transports our guests to Mexico.” The nonpareil aspects which a restaurant brings to its community are the most important, because they are often what first attract a customer. This can be authenticity, as represented above, as well as many other features which can catch a patron’s eye.

Authentic Mexican food (Photo by Travis Yewell.)

The colorful entrance to Texas French Bread.

(by Estelle Powell)

“When Miguel Ravago and I opened Fonda San Miguel in 1975, we set out to create a restaurant that introduced truly authentic interior Mexican food to Austin, Texas,” Gilliland said. His incentive, being to bring authentic Mexican food to Austin, has driven him to the point at which he is now. His initial goal was ultimately achieved, and his restaurant’s success has been maintained because of his ambition. San Miguel has created a known authentic Mexican atmosphere and has a reputation because of his dedication, which was what was being strived for when the restaurant began.

“I think what makes us stand out is that we use really good ingredients and prepare them well, at a price point that people can afford,” Joan Gillcrist, owner of 68 Degrees Kitchen said.

Her restaurant started in 2016, has been very successful since its opening. The restaurant’s use of organic ingredients and affordable prices draw customers in, and make it different from many other restaurants. “ Well, mostly what I was saying above about community. But also, I think our approach, which is very personal, truly sets us apart,” Murph Willcott, Owner of Texas French Bread

“

Not only is Fonda San Miguel one of Austin’s longest-running restaurants, but our unwavering devotion to offering interior Mexican food has never changed over the years” - Tom Gililand Spring 2018 17

Fonda San Miguel’s authenticity, as seen even at it’s entrance, attracts many of it’s customers.

said. A personal touch is something which very successful restaurants often possess, and profit greatly from. Willcott takes advantage of this in his restaurant, by taking the time to treat guests with the utmost care. After all, a customer is more likely to return if they feel as if they have been taken care of and attended to. He says it has taken him a while to develop this kind of atmosphere, one in which a customer can feel totally comfortable. This desired environment is often inspired or driven by a core motivation or focus which is behind the creation of a restaurant.

The first step, and likely most important, in creating a restaurant is developing a motive or incentive. Without some form of drive behind the work and time commitment to the creation of a restaurant, there is virtually no reason for it.

Also, having an incentive aids in the formation of a unique, and therefore usually successful restaurant.

“Our focus is on hospitality, treating people the way you would treat friends who came into your home,” Willcott said. This has been his goal since its creation. Willcott works, and has since the beginning of his restaurant, to treat customers to an experience which is pleasant and comfortable, which he has succeeded in.

“We try not to have a lot of waste, and make really good use of the food and the product,”

18 Austin FHC

Gillcrist said. “And we choose things that are good but at a reasonable price point.”

Having previously started another restaurant, Gillcrist had the goal of providing good food at a price which people can afford. Gillcrist has been motivated by the same cause in this case as well. The products which 68 Degrees provides fits within most Austinite’s budgets, and is a well-known site of well-produced nourishment. However, this was not achieved easily. Difficulties will always be prominent when creating or maintaining a restaurant, even when success is reached in the end.

Starting a restaurant is a far larger ordeal than what it appears to be in the finished product.

The success and fortune that owners receive is hard earned. The hardships that restaurant owners go through in order to create and maintain their restaurants is all too often untold and unacknowledged because of its transparency through the eyes of the patron.

“I didn’t really have the luxury of thinking about concept and all that stuff, I just had to open,” Gillcrist said. When she created her first restaurant, Andiamo, she said everything was much more planned out. 68 Degrees has been much more of an experimental experience. This has made it much harder to create and maintain the restaurant. Gillcrist decided to create the restaurant a bit spontaneously, jumping quickly on a space which opened up. She became the

“

Our focus is on hospitality, treating people the way you would treat friends who came into your home”

- Murph Willcott

contractor and at the same time was in charge of the buildout. For this reason, she only had so much time to consider the other aspects of the restaurant.

“I think the hardest part is having a good, solid sense of what is needed in the market, and then being able to manage your expenses in a way that you are actually able to make money,” Gillcrist said. The supply and demand of the restaurant business is often incredibly difficult to keep up with because of its unpredictable nature. People’s opinions change constantly, and there is nearly no way to know what they will enjoy or dislike next. Owning a restaurant can also be very difficult because of the distribution of pay. There are many expenses which need to be covered within a restaurant.

“I really worked hard to make sure, to the extent that I could, that my kids lives weren’t too adversely affected,” Gillcrist said. Balancing personal life and work can be very inconvenient, especially for a restaurant owner. Because of Gillcrist’s unsure schedule, visits to work are abrupt and unexpected, making it difficult to completely devote time to anything else. She says she has done her best to keep her children’s lives out of this situation, and still gives as much time as possible to them.

“I am the last guy who gets paid, I do not get paid until everybody else gets paid, the vendors, the employees, everybody, and then I get what is left over,” Gillcrist said. Another arduous aspect of owning a restaurant is the amount of money which is received for the work done. Although

Texas French Bread’s sign on it’s storefront.

Texas French Bread is located on 2900 Rio Grande in Austin, Texas (Photo by Daria Nepriakhina.)

she is the boss and has the advantage of making all of the decisions, Gillcrist says since she has to regulate the pay for all other people working for her, she usually benefits the least.

“Cooking and eating delicious, healthy food is one of the main ways that I structure my days and feel a sense of connection in the world,” Willcott said. He has a great connection to his job, as many restaurant owners do, and this passion makes the hard work, mistakes and difficulty all worthwhile. Although all of the hardships may seem to override the benefits, being a restaurant owner is an important and necessary job, especially in our still rapidly growing community.

There is much more that goes into a meal than just product. The trials of maintaining a business are often overlooked, but so much more prominent than they always seem in the public eye. The passionate people behind these institutions put their entire lives into maintaining their businesses, going through many difficulties and trials before possibly reaching success. Restaurants are a large part of what run our cultures, and without people’s hard work, much of our communities would be missing.

Spring 2018 19

How to Start a Restaurant The steps to starting and maintaining a business A timeline highlighting the steps, and the hardships, to starting a business.

This illustrates the hardwork that goes into any restaurant, the story behind the meal.

Identify an Idea Pick a subject What do you want to provide to your community?

Brainstorming

Do Your Research

Plan

Take account of problems Pros vs. Cons Evaluate decisions What need will it fulfill?

Create a business plan Look out for financial support Idea vs. reality

Financial Planning

Find a source of money Take EVERYTHING into account Have backups

Choosing Structure Choose business entity Filing taxes Reevaluate

Business Name Choose a fitting name Check for trademark or use Remember, the name is the first part the customers see

S NOTE

Licenses and Permits Work on required paper work Organize permits and licenses

Accounting System Used to manage budget Hire an accountant Research

Business Location Retail location Buying or leasing?

Location in relation to type of business

Choosing Providers

+ %=

Choose a food supplier What type of food Quality vs. quantity

Hiring Employees Outline positions Responsabilities Previous relation vs. none

Promote The last step Attract customers Make a marketing plan Create publicity

Final Reminders Success does not come overnight!

The End!

work consistantly

Sources

Know your caft before creating a

The Balance, Starting A Business. (bullet, normal)

business

U.S Small Business Administration, 10 Steps to Start Your Business. (bullet, normal) The Entrepreneur, The Complete 12 Step Guide to Starting a Business. (bullet, normal) Murph Willcott, Texas French Bread Owner. (bullet, normal)

Original Austin BBQ Barbecue Restaraunts Native to Austin

by Natalie Zeakes

he impatient customers sweat in the blazing summer heat and scorching sun in a line stretching for a block and a half. The scent of smoked brisket carries through the air, teasing customers who have been anxiously waiting since 6:30 a.m. to taste the nationwide famous brisket that frequently runs out. Barbecue restaurants, a quintessential part of the Texas culture, including Franklin Barbecue and other Austin-grown businesses, are all a part of creating Austin’s aura.

Austin, Texas, known as “The Live Music Capital of the World” and the home of events such as Austin City Limits (ACL), South by Southwest (SXSW) and more, is also home to not one, but two of the top 10 barbecue restaurants in the United States.

Businessinsider.com ranked Franklin Barbecue seventh in the United States and Kerlin BBQ first.

Austin is also considered the barbecue capital of the universe by “Thrillist” writer Don Gentile. Some local barbecue restaurants lean toward a more traditional meal, like the Salt Lick, while other restaurants prefer to use Austin’s cultural diversity and weirdness to their advantage. They do this by stretching what barbecue traditionally is to include things the more Tex-Mex flavor from Valentina’s Tex-Mex BBQ, barbecue sandwiches from SLAB BBQ, and even barbecue fried rice from LeRoy and Lewis Barbecue.

Smaller barbecue restaurants within Austin make the city a truly weird and a more amazing place to

T

22 Austin FHC

“

We are doing something unique, I think we kind of ride the line between, we not only fit into the barbecue category, we also fit into the farm to table category, which makes us different than all the other competition. ” -Sawyer Lewis live. SLAB BBQ helps to do this by focusing mostly on barbecue sandwiches and including a hip-hop vibe using hip-hop music. Valentina’s Tex-Mex BBQ highlights Miguel Vidal’s Mexican culture and its food, incorporating recipes similar to what he

remembers as a child. LeRoy and Lewis Barbecue call themselves “new school barbecue” with their innovative flavors and exclusion of traditional barbecue from their menu. These innovations include their barbecue sandwich with kimchi and beet barbecue sauce.

“It’s hard to find a place like us,” Mark Avalos, cofounder of SLAB BBQ said. Barbecue sandwiches can be commonly found, but the kind found at SLAB BBQ have different sauces and combinations of flavors. Many restaurateurs constanty update their menus to adjust to Austin’s constantly changing population.

“Austin’s population grew from 790,390 in 2010 to 912,791 in 2014,” the austinrelocationguide. com states. Also, the 2010 census from austinrelocationguide.com states that Austin is Anglo (Non-Hispanic White): 48.7 percent, Hispanic or Latino: 35.1 percent, African American: 8.1 percent, Asian: 6.3 percent, and Other: 3.4 percent.

Austin’s boom in population, diversity, and popularity are part of what allows it to be an excellent city to start a restaurant in. Beginning a restaurant in Austin gives restaurateurs the opportunity to cater to many different crowds and test out specialized forms of service or style. It would be nearly impossible not to attract a crowd because of the adventurous community which is always willing to pioneer new ideas.

Miguel Vidal, founder of Valentina’s Tex-Mex BBQ, stands in front of a barbecue fire pit. (Photo by Robert Jacob Lerma.)

LeRoy and Lewis employee Ben Hollander (left) and Sawyer Lewis (right) posing in front of the LeRoy and Lewis Barbecue Food truck at 121 Pickle Rd, Austin, TX 78704. (Photo by Natalie Zeakes.)

“We have a lot of different cultural influences which allows us to be creative and it makes it fun,” said Sawyer Lewis, co-founder of LeRoy and Lewis Barbecue. LeRoy and Lewis BBQ likes to play with new flavors and constantly adds culturally significant dishes to its menu, like Mexican and Asian foods. Along with racial diversity within Austin, cultural diversity also plays a large role in it’s food industry. “There’s a nice blend of cultures too, it doesn’t matter if you’re Mexican, or Caucasian, or Black, or whatever it is, there is a nice mix of people that come in and eat here, and that makes me happy,” Miguel Vidal said, owner and founder of Valentina’s Tex-Mex BBQ. Due to the diversity within Austin, many restaurants are able to cater to a specific group of people, while some are able to draw in a large range of people, like Valentina’s Tex-Mex BBQ. “We see a nice mix of people. You have business people, you have, you know, blue collar workers, you have city workers, you have families. I

Spring 2018 23

“The Donk” sandwich on the SLAB BBQ menu. (Photo by Jason Hernandez..)

think that we draw a nice crowd of people. I don’t see one in particular.” Vidal said, “At any given day here you can see city workers, businessmen, families, and your so-called hipsters and all that stuff, right. I love ‘em all.” Hey Cupcake! and La Barbecue are just some of the many food trucks that the Austin community has helped to support as they continue to make Austin weird and inspiring to be a part of.

Also, 51 percent of the Austin population is male, while 49 percent of the Austin population is female.

Restaurants like Valentina’s Tex-Mex BBQ try to include both genders equally in their work staff and have about the same ratio of male to female workers. Although when it comes to barbecue, men typically gravitate toward running the fire pits while women do prep or service work, Miguel Vidal said, most Austin restaurants do not show bias when hiring workers.

Since Austin annually hosts events that attract crowds from all over the U.S., it brings in people that want to get a taste of Texas barbecue. A prime example of this is Franklin Barbeque. Food trucks typically have the freedom to move around Austin, sometimes making it easier to attract different types

24 Austin FHC

of customers within each community.

Many restaurants also cater to expand the reach of their business, like how LeRoy and Lewis BBQ caters for many weddings. Businesses all over Austin try to fit the needs of the people, bringing the food to the people.

Tiff’s Treats, the cookie delivering business, does this while also keeping their standards high.

Austin is a healthy city, home to the Whole Foods chain and full of supporters of local farms. Many restaurants understand that eating healthy is important to their customers and that it is one of the best ways to get amazing, fresh flavors.

“There are a lot of people who care about sustainability and where like food comes from here, which is another reason why Austin is a wonderful place for our truck,” Lewis said. Many trucks have also found a home in Austin because of the citie’s widespread support of health foods. LeRoy and Lewis barbecue

“

We wanted to do something that was barbecue, but not traditional barbecue we wanted to kind of push people out of their comfort zones a little bit and so far I think we’ve been able to do that.”

-Sawyer Lewis

also sources most of their ingredients locally which, in turn, helps other local businesses.

“Austin is a wonderful community that is really supportive of local business,” Lewis said. Austin tends to be open to new ideas and keeping the community weird.

Small businesses allow the Austin area to expand and gain a greater variety of people and options.

Barbecue continues to play an important role in the development of Austin’s culture and vice versa. Barbecue is one of the foods of Austin that many restaurants have been able to combine barbecue

Dining hall at Valentina’s Tex-Mex BBQ food truck at Austin, Texas. (Photo by Natalie Zeakes.)

Nachos and “Notorious PIG” beer on SLAB BBQ menu. (Photo by

with other Austin-like foods, an example of this being Tex-Mex barbecue and Asian barbecue.

This really broadens the reach of barbecue within Austin and allows people to do what they love.

Austin is incredibly diverse, and this really shines through when it comes to the barbecue served.

Different cultures are displayed through the lifestyle of the city, like Tex-Mex and Asian cuisine.

Along with the idea that barbecue is affected by the diversity within Austin, the diversity and spread of people are changed by barbecue. This is just one of those foods that bring people together.

Spring 2018 25

Best BBQ in Downtown Austin!

Top 5!

Use the “Austin Barbeque� ratings to see the name of each BBQ location and its rating!

This is a map of some BBQ restaraunts in the downtown Austin area. Find one near you!

1 Capitol

5

2 East Austin

6th Street Entertainment District

3

Congress Ave.

2nd Street Entertainment District

Convention Center

4

Austin Barbecue

The numbers on the map correspond to the ratings.

1 2 3 4 5

Ratings of Top Austin BBQ

Franklin’s

Find out how your favorite BBQ is rated!

11 AM-3 PM

900 E 11th St, Austin, TX 78702

$$$

La Barbecue

11 AM-6 PM

$$$$

2027 E Cesar Chavez St, Austin, TX 78702

Lamberts

11 AM-3 PM 3:30 PM-10 PM

401 W 2nd St, Austin, TX 78701

Iron Works

$$$$ 11 AM-9 PM

100 Red River St, Austin, TX 78701

Stubb’s Bar-B-Q

$$$ 11 AM-10 PM

801 Red River St, Austin, TX 78701

$-$$$$$ Key: -

$$$

https://www.google.com/maps/@30.3094043,-97.6602367,15z https://www.yelp.com/ https://www.thrillist.com/eat/austin/local-bbq-experts-in-austin-picks-for-best-barbecue

Varying Views on Veganism A Series of Perpsectives on Vegan Culture and Life

By Connor Hoy

Produce inside of Central Austin’s Wheatsville Co-op (Photo by Connor Hoy.)

Ricardo

has been feeling progressively worse over the course of the past few weeks, having anything from headaches to nausea, to constant chills down his spine. These symptoms are often paired with cases of malnutrition.

In this day and age, people have been diagnosed with coinciding obesity and malnourishment for the first time in human history.

Over the past few decades, veganism has been a rising trend, both in the United States and on a global scale.

However, this newfound popularity comes with equally strong criticism, and from claims that the diet is objectively unsustainable to personal biases against groups that are often associated with veganism.

The idea that veganism is subpar is practically impossible to ignore.

In a place like Austin, which has

28 Austin FHC

access to a vast variety of different species of flora, the truth is that there exist very few arguable reasons not to be vegan. The health benefits and overall culture of veganism in Austin, including the views from nutritional, culinary and economic standpoints, have extensive information.

First and foremost, the elephant in the room has to be addressed: malnutrition. Joey Gochnour, CEO of Nutrition and Fitness LLC, wastes no time when asked about cases of vegan malnourishment.

“No, I haven’t

seen somebody come in with malnourishment from veganism.”

-Joey Gochnour

said Gochnour. “I’ve seen people concerned because they’re vegan and they’re entering a vegan diet, and we do think that’s easier to properly plan and that’s legit and they are educated on how to do that.”

Just like any diet, veganism can be done well, but it can be done wrong just as easily. “It really just depends on how the vegan or omnivore prepares the diet, so you can do veganism healthily, and you can do it unhealthily,” Gochnour said. The idea that the title of veganism or omnivorism makes a diet automatically good or bad is incorrect, at best.

Regardless of the constraints of your diet, planning is constantly vital, especially on a diet that restricts your options as heavily as veganism. “Make sure that they

Joey Gochnour, Fitness LLC (Courtesy of Joey Gochnour.) that veganism holds to some.

The exterior of Counter Culture, Austin (Photo by Connor Hoy.) lentils and beans and soy competitive cullinary scene of Los options, or they can use a meat Angeles, and being a vegan herself, substitute or tofu and tempeh” Sue has particularly extensive experiences in regards to veganism Gochnour said, “The other thing and the culture that sorrounds it. is that you can kinda go really high in the fiber sometimes, and that can create issues with various kinds of bowel problems like irritable bowel, bloating, and water retention.”

Gochnour also put particular emphasis on the nutrients B12, iron, zinc, and calcium as according to him, they are some of your biggest nutritional concerns with veganism.

To say the least, the cultural ubiquity of veganism has been an asset to its growth in the western world. Some people can base large parts of their lives off of vegan -Sue Davis “ culture, including Sue Davis, the founder of Austin’s own Counter Davis said. While this may be a less Culture restaurant. As a chef who common view on the lifestyle, it perviously worked on the rather summarizes the overall significance

“

Like some people find religion, but I guess I’ve found helping animals and helping people,”

That isn’t to say that veganism is some type of all-encompassing belief, however. “Over the years I just slowly cut out animal products. It wasn’t an overnight thing,” she said.

“I moved to Los Angeles in 2002 and I said ‘there’s no more excuses, I need to stop all this, you know?

Eat along my morals and values.” It’s important to be aware that anyone considering veganism can and should pace themselves, as an abrupt, radical change in diet could wreak havoc on your digestive system.

Veganism’s connectivity, especially in social media, gives it a particular leg up in the culinary and retail businesses. Counter Culture gained most of its popularity via advertising among vegan social media accounts.

“A vegan restaurant

opens, say, in North Austin today, they could post on a vegan Facebook page and have 100 people there tomorrow.” -Sue Davis Spring 2018 29

“Whereas with another restaurant you’d have to be a known chef or have some money to get your name in the press.” Davis said. According to her, this happens on a rather regular basis in the case of up and coming vegan establishments.

Veganism has the potential to be surprisingly cheap eating, as well.

“You can buy vegetables and lentils and rice for dirt cheap,” said Davis,

“

It takes a little longer to cook, but you can make a nice stew and eat off $25 for the week if you really want to”. -Sue Davis

Wheatsville Co-op on Guadalupe Street (Photo by Connor Hoy.)

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The stigma that veganism is in a sort of bubble reserved for the upper class is simply untrue.

Virtually anyone with enough determination and an actual moral or health concern can become vegan, although more hyperaffordable diets are going to need some more creativity.

Finally, I interviewed Dan, an employee of Wheatsville Coop, an Austin based pair of stores that focus on local, health-focused foods, for questions on the economic advantages of running

The second Wheatsville Co-op on South Lamar Street (Photo by KXAN.)

a vegan establishment. “Health food’s becoming a lot more popular” said Dan, “and because of that, it’s definitely a good time to get into the health food business.”

Throughout the U.S, Austin is a particularly good city for a trial run of veganism. Being in proximity to most of Texas’ agricultural centers, the city has ample access to a wide variety of different fruits and vegetables.

This proximity also assures that the prices can remain far more reasonable than they would be in the middle of nowhere. Pair this with an already large vegan population, and the city is an optimal place for anyone considers a change in lifestyle.

The average person’s top concerns with veganism were not grounded in extensive research, to say the least. While the diet takes

a different set of concerns and nutrients to look out for in order to be viable, it’s far from the worst option. “If they’re not not including foods that have the right nutrients, it can be less healthy that a typical meat-eating or lactovegetarian diet,” Gochnour said, “Then there’s the same with an American diet.”

“There are all

kinds of ways to make your diet less healthy, and it’s possible either way. It just depends on the implementation” -Joey Gochnour

Spring 2018 31

Deviations in Dieting

By Connor Hoy

One of the main points in any debate over veganism vs. omnivorism would be the nutritional intakes of each lifestyle. Omnivores argue that all vegans suer horrible deficiencies in protein, calcium, B12, and an array of other nutrients. Vegans say the same about omnivores, with overconsumption of fats and cholesterol, as well as lacks fiber. In order to see just how accurate these claims are, I have looked at previous studies assessing the nutritional intakes of the aforementioned diets, as well as the overall intakes that are necessary (or detrimental) to health. is was primarily done by comparing various nutrient intakes between the two groups and seeing just how dierent said intakes actually are. Vegans typically took in less nutrients across the board, only overtaking omnivores in bers, iron, and sugars by a slight margin. For the most part, however, omnivores exceeded vegan amounts (and safe levels) by great margins. Omnivores had a higher total nutritional intake per gram at an average of 742 grams per day, while vegans took in 683. The charts below are a more thorough represenation of the differences between the two.

Omnivores

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Vegans

With the implications of a vegan diet being healthier, you would assume that things such as sugars and carbs would be on the lower end of the spectrum. In contrast to this, they actually take in more sugars and carbs than omnivores, due to differences between “good” and “bad” sugars and carbs. Fruits and vegetables are exceptionally high in the healthier varieties, while the starches and carbohydrate heavy foods consumed by the average person are worse for your health. In terms of macronutrients such as sodium and iron, however, vegans are clearly more healthy. Vegans take in almost one third the sodium of an omnivore, far closer to the recommended amount, and their iron intakes are signicantly higher.

Even if vegans have a lower general intake, it in no way makes a vegan diet inherently better. Cases of anorexia, obesity, and general malnurtition have been observed time and time again, regardless of vegansm or omnivorism.

Spring 2018 33

The Life Of A Soccer Player By: Luis Urrieta

“

Training is the key to get better”

-Juan Antonio Lopez

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I

magine the intensity in a soccer match. It’s the beginning of the game, the sun is out and shining bright. The referee is already sweating with the whistle in his mouth, waiting to signal the beginning of the match. The whistle blows and the players start to pass and run, pass and run, moving up the field, sweating and panting. At last, the player with the ball is close to goal and is fouled. The whistle blows and indicates a free kick and foul. The player puts the ball down. Everyone is cheering him on, and then it hits him; it’s up to him to score the goal. He stands firmly on the ground, making sure his cleats have a good grip. He breathes and feels the hope of everyone on his shoulders.

Sebastian Tanaka is a sophomore at the University of Texas (UT) at Austin.

He is a student and soccer player and he explained the everyday life a soccer player looks like. He also talked about what he eats to stay healthy, and what the typical person should eat to stay in shape. Tanaka and Pedro Gonzales, the father of the competitive soccer player, explained the influences that their culture had on them. Juan Antonio Lopez, soccer club owner and player, discussed how a typical

soccer player can become better in every way.

What does the life of a soccer player consist of? Tanaka describes his schedule at UT, “I wake up and it sort of depends on my class schedule but, it’s usually around nine or ten. Then I go to class until on average 3 p.m.”

Tanaka Said. The beginning of Sebastian’s day, considering that he is a college student, consists of him attending class for the first part of the day and at later times.

“After that I work out right after class because I’m on campus.”

For the second part of the day, Tanaka goes to the gym, saying that he wants to build muscle. He tries to go to the gym four times a week and spends an hour in the weight room. “After that I’ll go to my apartment to eat food and do homework.” For Tanaka, part of staying healthy is also feeding your body, so when he goes to eat he must also do the homework required to pass and play soccer.

He puts school first. Later on, he goes to practice. Of course anyone who plays soccer at this level must have practice. After this he does his school work, he practices for two hours. “When I don’t have practice, I like to volunteer ”. The flow chart on Pg.34-35 will better help explain how his day looks with and without practice. Then, to finish the day, “ I’m in two honors societies, so I go to meetings for those. Now that I am a sophomore the workload is a lot heavier and so I spend a lot of my time on reading for classes .” said Tanaka. That is what his everyday life looks

The World Cup first place trophy and the official world cup ball (Photo by Adidas.)

Spring 2018 35

Picture of Sebastian Tanaka in the Ut Soccer Team Jersey (Photo by: Ut Coach.)

Selfie Showing Pedro Gonzales (Photo by: Pedro Gonzales.)

Juan Antonio Lopez holds the first place trophy up high after a first place win in his league (Photo by: Lupe Luquin Lopez.)

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like, being a soccer and college student.

The three nutrients playing roles in the diet and health of a soccer player are protein, carbs, and sugar. “One thing I do try to do is to try and get him to eat less sugar.” Gonzales said. He is a parent and one thing that is healthy and he encourages his son to do is minimize his sugar intake. Sugar, or products containing loads of sugar, mean that you are consuming many calories and too many calories can equal… fat. “For every meal I tried to eat rice, chicken, and beans. Just because those are really good sources of both protein and carbs and they’re all good sources of energy as well,” Tanaka said.

They both agreed that beans are a good source of protein and so is chicken. Both are needed to help make muscle, but you also need some source of carbs to help that muscle form. The best part of eating these foods is that they are all beneficial sources of energy, which is vital since soccer players need plenty of energy for their practices and games.

“I do eat a lot of beans because they are a good source of protein, and protein is good for us and helps you make muscle,” Lopez said. Tanaka and Gonzales also said that culture plays a huge role in the way that they eat. “My mom is a registered nutritionist and my dad is Japanese, and there’s always that stereotype that Japanese people are healthy, but it really isn’t a stereotype since my dad was a really healthy person and always cooked very healthy food. So my culture did have an influence.

Because of my culture I eat healthy,” Tanaka said.

Culture played a huge role in his life because he eats healthy, but his culture also influenced things other than food. “I also grew up knowing that my academics always had to be first and knowing that I had to have a high level of soccer because my dad used to play and he was really good.” Tanaka said.

This said, Tanaka got him to grow up knowing that his academics have to be first. Then he is, admittedly, playing soccer professionally at the

influence of his dad. Culture can influence what you do or to be healthy, but can it influence what you eat in terms of types of food as well. Different families can have different preferences to different typs of foods, like Mexican food, Asian food, or Indian food. “We eat a lot of food such as tacos and eggs with tortilla in the morning because of our culture. Yeah, we eat a lot of Mexican food,” Gonzales said.

Gonzales’ culture plays a role on what type of food he eats today. Culture plays different roles for different people, but for Tanaka and Gonzales, culture influenced their health, what they do, what they believe comes first, and the type of food that they eat.

“Practicing a lot mostly trains on condition.

Training is the key to get better. It will mostly sharpen your condition and then practice a lot of skill, passing, and shooting because that way it will sharpen their skill,” Lopez said.

He added that soccer players should practice mostly on condition effects condition is everything from agility and speed, which is very important in a soccer game, to skill, which is required to get through players passing will be key in games. Skill is what helps you move up the field with your teammates. Improving your kicking means improving your accuracy and shot power. Once that is improved, goals will be easy to score.

Breathing in, he shoots the ball with such power and accuracy that the ball curves and scores. Everyone rushes to congratulate the soccer player as he has turned the tide in his team’s favor. Why did he score? Because the life of a soccer player depends on them being healthy, and their foods being packed with proteins and carbs, and because their days consist of improving what they need to. That way they are flawless in the game., and that’s why they are good soccer players.

California Soccer field in LA picture taken March 24 at night (Photo by: Luis Urrieta.)

Spring 2018 37

What Does a Soccer Player Eat? Why Do They Eat That?

What They Eat

Why They Eat it Eat chicken because it is a good source of protein and energy. Chicken contains a high amount of protein therefore, it is very important in the diet of a soccer player because proteins helps them tone their muscles.

Beans as well as chicken are packed with a lot of protein. As mentioned above, protein helps soccer players build muscles. With the addition af beans to the diet of a soccer playerv it helps in a soccer player’s goal to consume more proteins than they do carbs.

Rice is not only good and tasty, it is also part of a soccer player’s meal. They are part of their meal because it is the carbs of the meal.

Carbs are needed in a meal because they provide energy that protects muscles.

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The Life of Sebastian Tanaka!

Heads home and arives around 9 showers and eats again and then starts reading for his classes until he goes to sleep.

He heads over to practice and start practice at 6 and practices and then he is out of practice by 8.

Goes to sleep at around 11 pm as he always tries to res 8 hours or more.

Life when there is soccer practice!

Wakes up at 9 or ten depending on his class schedule to go to class.

Life when there is no soccer practice!

Classes over at 3 he heads over to his apparments to eat and do homework before headin over to practice.

Classes end around 3 and when their is no class he goes to the gym since he is already in campus.

After he is done with volunteering or meetings he heads home reads for his classes and then goes to sleep.

He goes to the gym at around 3:30 and spens like an hour in the wight room to tone his body up.

He goes to his appartment and eats and does homework.

Then he goes and volunteers or goes to honor society meatings .

Source: Interviews(Sebastian Tanaka, Pedro Gonzales, Juan Antonio Lopez)

He is done with the weight room at 4:30 and then leaves and heads over to his appartment.

Spring 2018 39

40 Austin FHC

Spring 2018 41

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