Lunch break by LASA Ezine

Issue I

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C N H U L

FALL 2013

break | keeping it fresh |

All About Austin: -urban farms -restaurants -food trucks

healthy recipes YOU can make this fall

What do High Schoolers Eat For Lunch, Anyways?

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Contents

Letter from the Editors

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Meet Kekoa, Abbe, and Madeline

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Bufalo Bob: The Wholesome Wagon

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The Best Healthy Recipes This Fall

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Urban Legend

pg.

Waterloo Ice House Hits a High Note with Locals

pg.

Vegan’s Rock the Food Truck Scene

pg.

Take a view from the editors’ desk

Biographies of the Editors

Bufalo Bob and how his chalupas came to be Find out what great meals to make this fall

What’s going on with urban farms in Austin?

What Waterloo Icehouse is serving today Four vegan food trucks around Austin

The Who’s Where at LASA

pg. 11

photo by Vegan Nom

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COVER ART by Melissa Skorpil

pg. 25

pg. 14 photo by stereogab

photo by Kekoa MacAuley

Where the class of ‘17 eats for lunch

photo by Madeline Jones

From the Editors’ Desk

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The Lunch Break Staff Who Made It Possible? photos by JACOB RIECHERS

“It’s funny how our group is the only group that is actually functional.” -Kekoa MacAuley “Can everybody just shut up for a minute, please?” -Abbe Kelly “It would be nice to actually get a response from you guys.” -Madeline Jones Madeline Jones is a proud LASA freshman who has a passion for almost everything. She plays soccer for the River City Rangers and spends her Ezine classes listening to Jacob’s questions while trying to get her own work done. She enjoys going running to get some time to think about things, and she also likes to spend time with her friends who wear cat sweaters. In 10 years, Madeline hopes to feel confident in herself and enjoy her job (if she has one, hopefully).

Abbe Kelly is a freshman at LASA with a passion for lacrosse and an obsession with everything related. When she isn’t playing lacrosse or doing homework, which is almost never, Abbe likes to listen to country music and hang out with her friends. Her favorite artists include Garth Brooks, Jason Aldean, and Luke Bryan. Abbe spends her Ezine classes trying to scare Kekoa and practicing her procrastination skills. In 10 years, Abbe hopes to be happier than she is right now.

Kekoa MacAuley is a freshman at LASA who loves collecting coins and cooking tasty food. He’s best known for his love of “lean brisket.” In his free time, Kekoa likes to play baseball and other things. He spends his Ezine classes actually trying to get work done while listening to Abbe tell him how much she wants food and silently wishing that the whole class would just shut up for a change. In 10 years, Kekoa doesn’t know what he’ll be doing but he hopes that, whatever it is, it’s fun.

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Bufalo Bob: The Wholesome Wagon by KEKOA MACAULEY

photo by Bufalo Bob

ood truck owner Robert Oliver hates GMO’s. “Fast food companies are one of the biggest users of Genetically Modified Organisms.” These corporations use GMO’s to boost the growth of domestic animals such as pigs, cows, and chickens. The animals are increased in size by almost one-third of their average weight when these GMO’s are injected in them or are eaten in their food. Oliver, also known as Bufalo Bob, believes GMO’s can cause “tumors [and] heart diseases” and vastly hurt the human body.

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The Cordoba Chalupa topped with hummus, flax seed, bison, onions, spinch, tomato, and parmesan.

“The corruption of the food chain by multinational corporations for greed and profit threatens humanity,” Oliver said. He states that less than 15% of fast food hamburgers are real meat and that these burgers contain pink slime. According to MEDLINE, “meat content in the hamburgers ranged from 2.1% to 14.8%.” Bufalo Bob and his wife started Bufalo Bob’s Chalupa Wagon in April 2011 on 3639 Ranch Road North 620, Austin, Texas. He is a kind, friendly, man who makes it his goal to sell “healthy, clean food.” Based off of many Yelp reviews, his customers enjoy the food there for a reasonable price and are always greeted with a warm welcome from him and his wife. They are met with the promise of having “no hormone laden beef or genetically modified vegetables. Only the finest, freshest ingredients and a large selection of vegetarian and gluten-free entrees.” Bufalo Bob has a degree in real estate and worked in oil wells. When he was laid off, Bob had to think of a way to create his own job.

Bufalo Bob started in the restaurant business when he worked through the ranks and became the general manager of Xalapeno Charlie’s back in 1980. He always knew that he wanted to start his own business and the restaurant industry seemed like a good fit for him. “[Corporations] are inherently evil... Without ethics, compassion and a moral center, corporations only seek to maximize profits at the expense of their customers. American corporations have no problem using toxic additives to food with little regard to the effect on their customers. They are fighting tooth and nail to prevent

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The corruption of the food chain by multinational corporations... threatens humanity.

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photo by Kekoa MacAuley

Order some all-natural chalupas accompanied with Blue Sky soda today!

Americans from knowing if they use genetically modified foods.” Bufalo Bob believes that American Corporation waste their money on silly things. “Like the anti-GMO labeling instead of developing healthy foods or contributing to programs that feed the poor.” Oliver’s wife is glutenintolerant so he wanted to make a restaurant that caters to people with intolerances of food. Bob said that he knew what he wanted to do and that was to use bison. Bison is a healthy alternative to beef, having less grease in the meat. He then came up with the name Bufalo Bob’s. In Mexico, chalupas and tostadas are the same thing, so Bob wanted to do something with either chalupas or tostadas. He chose chalupas because it sounded better than tostadas. Bufalo Bob also enjoys live music so he wanted to have performers play live music at his trailer. “Live music brings people here,” Bob said.

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photo by Kekoa MacAuley

Bufalo Bob is very conscious to make sure the food he is eating and serving is fresh and organic. He got the recipes from “working in the kitchen” since he was eight years old. Bob was taught many “small tricks” while growing up, one of which to “use the healthier fats” in his food by substituting olive oil in for lard. They both give the same texture but have slightly different flavors. Bob uses his spices to mask the flavor of the olive oil. Bob states that his trailer is different from the competition because he serves “healthy, clean, food.” His trailer is rated for having the best chalupas in all of Austin. Bob’s favorite ingredient is the cayenne pepper used in his spices and the bison which is the most

effects of things like growth hormones, excess antibiotics, genetically altered foods.” One customer at Bufalo Bob’s, Tux, remarked that he liked the food very much. He said that “the chalupas were very crunchy and the ingredients tasted fresh.” “The bands and the food are good. Bob and his wife seem like good local people that serve high quality food.” The environment of the restaurant was “a little cool today in the shade but we moved our chairs into the sun and it’s a beautiful day to be outside.” Bufalo Bob cares very much about his customers. Bob hates GMO’s and this will always be the same. Bob stands by his promise to serve healthy, GMO-free and delicious food. »

Bufalo Bob’s Chalupa Wagon is located on 3639 Ranch Road North 620, Austin, Texas. FALL 2013

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important part of the chalupa. In fact, Bufalo Bob said that “bison is the only meat in the United States that cannot contain GMO’s in it.” Bob’s main advertising is from updating his Facebook feed every day. Because this his main source of advertising, Bob depends on customers to spread the word about his trailer and food. “I would like to go national and have a moral still,” Bob said. “Moral and integrity should be the light to a business.” If he goes national, Bob wants to avoid corporate structure because he believes their only motivation is the profit motive. Bob said that his favorite part of owning his business is “the customers, always the customers… Part of my mission in life is to educate people about the harmful

The Best Healthy Recipes This Fall by KEKOA MACAULEY

e’ve all woken up in the morning and only had time to grab some pop tarts, chips, and a soda. Well here’s how to make three healthy lunches that can save you from staring at that lousy pop tart everyday. Simply make these healthy foods for a nice weekend lunch, or store them to grab and go.

Spicy Chicken Breasts with Pepper Peach Relish Yield: 4 servings Ingredients: 4 boneless skinless chicken breast halves (6 ounces each) ½ tsp. salt ¼ tsp. ground cinnamon, ¼ tsp. cloves ¼ tsp. nutmeg GLAZE: 2 tbsp. lemon juice ¼ cup peach preserves ¼ tsp. crushed red pepper flakes

Photo by Kekoa MacAuley

RELISH: 2 medium peaches, peeled and chopped 2 tbsp. minced fresh mint ⅓ cup finely chopped sweet red pepper ⅓ cup finely chopped green pepper

Directions: 1. Combine the salt, cinnamon, cloves, and nutmeg and rub over chicken. 2. In small bowl, combine glaze ingredients; set aside 3. In another bowl, combine the peaches, peppers, mint and 2 tablespoons of glaze; set aside. 4. Moisten a paper towel with cooking oil; using longhandled tongs, lightly coat the grill rack. 5. Grill chicken, covered, over medium heat or broil 4 inches from the heat for 6-8 minutes on each side, basting frequently with reserved glaze. 6. Scatter reserved relish on the top of chicken. 7. Store in containers and bring for lunch. Nutritional Facts: Serving size: 1 chicken breast half, ½ cup of relish Calories: 263 Total fat: 4g Saturated fat: 1g Carbohydrates: 20g Protein: 35g

Spicy Chicken Breast with Pepper Peach Relish adapted from Taste of Home. 9

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Grilled Chicken Caesar Salad Yield: 4 servings Ingredients: 6 cups chopped romaine lettuce 2 cups chopped radicchio lettuce 2 (8 oz.) skinless, boneless chicken breast halves 2 oz. French bread, cut into ½ -inch cubes 2 tbsp. white wine vinegar 2 tbsp. olive oil 1 tsp. bottled minced garlic 1 tsp. Dijon mustard ½ tsp. black pepper, divided ½ tsp. anchovy paste ¼ cup grated fresh Parmesan Cooking spray

Photo by Cooking Light

Nutritional Facts: Serving Size: 1 plate, ½ cup of croutons, 1 tbsp. of cheese Calories: 272 Fat: 10.4g Saturated Fat: 2.3g Protein: 31.1g Carbohydrate: 12.6g Cholesterol: 72mg Sodium: 322mg

Grilled Chicken Caesar Salad FALL 2013

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http://www.cookinglight.com

Directions: 1. Preheat oven to 400°. 2. Spread bread cubes in a single layer on a baking sheet. 3. Bake for 9 minutes or until lightly toasted. 4. Heat a grill pan over high heat and coat it with cooking spray. 5. Sprinkle chicken with ¼ tsp. of pepper. Add chicken to pan, and cook 3 ½ minutes on each side. 6. Remove from pan and let stand for 5 minutes. Cut chicken into slices. 7. Combine remaining ¼ teaspoon pepper, vinegar, and next four ingredients in a large bowl, stirring with a whisk. 8. Add romaine and radicchio to bowl; toss well to coat. 9. Divide lettuce and chicken evenly among each of four plates. 10. Top each serving with 1/2 cup croutons and 1 tablespoon cheese. 11. Store lettuce, dressing, and croutons in separate containers and bring for lunch the next day.

Turkey Salad Wrap Yield: 2 servings Ingredients: 1 cooked piece, 4 ounces, turkey breast 2 tablespoons light mayonnaise 1 tablespoon honey mustard 1/2 teaspoon white-wine vinegar Ground black pepper 1 cup baby spinach 1 carrot, (2/3 cup) finely grated 1, 12-inch flavored flour tortilla, such as red pepper

Photo by Kekoa MacAuley

Nutritional Facts: Serving Size: ½ of wrap Calories: 353 Protein: 23 g Fat: 10 g Carbohydrates: 41 g Fiber: 4 g

Directions: 1. Chop the turkey and place in a medium bowl. 2. Stir in the mayonnaise, mustard, and vinegar until combined. Season to taste with pepper. 3. Arrange spinach and carrot in the center of the tortilla. 4. Spoon turkey salad down the center. Fold one end of tortilla up over a little of the filling. 5. Fold the sides over to enclose the filling, and then roll up to close. 6. Optional: add avocado and/or cheese to add creaminess 7. Cut sandwich in half crosswise and refrigerate. 8. Eat after making the wraps or store in plastic wrap and bring for lunch the next day.

Turkey Salad Wrap

http://www.marthastewart.com 11

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photo by Stephen Walling

Urban Legend Austin’s Urban Farms Face New Challenges by ABBE KELLY

Urban farms are a major part of culture in cities like Austin, Texas. THe majority of these use sustainable practices to grow thier own food and provide fresh produce to the population.

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photo by Everdayzac

In downtown Austin, residential space is extremely limited, with prices rising constantly.

ustin, the live music capital of the world, boasts some of the most diverse communities in Texas. Hidden deep in the neighborhoods of east Austin, an unexpected urban gem thrives. Boggy Creek Farm, one of the area’s own urban farms, has provided food loving Austinites with fresh, organic, sustainable produce for over 20 years.

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Boggy Creek Farm in 1992. Through the 21 years of the farm’s existence, Sayle and Butler have been through a lot of difficulties trying to keep the farm thriving. “The weather is our number one challenge. We have to adjust to whatever it brings us. There’s no overcoming the weather. It can make crops great or it can destroy all the crops on the farm,” Sayle said. In recent years, another challenge has surfaced and it’s one that no one on the farm could have seen coming. “A new challenge: an activist group thinks urban farms don’t belong in East Austin. So now we are consumed with dealing with them and the City,” said Sayle. Activists have been pressuring the city council to change the urban farm code and it has been

all that the farmers in Austin can do to keep up. “They [the activist group] say we are ‘exploiting the Prairie Land Soil’ out of greed,” said Sayle. Sayle admits that it’s been difficult for everyone recently, but they are determined to keep fighting for Boggy Creek Farm and all the other urban farms that call East Austin their home. “Our position is that WE are the defenders of Earth. This bottom land is the original farming land for Austin, since 1839,” said Sayle.

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We are a natural part of the food culture of Austin.

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For years, urban farms have been a part of the Austin culture, but now, as the City of Austin, acting under pressure from an extremely determined activist group, attempts to change the Urban Farm Code, these places and everything they stand for face challenges that they must overcome in order to stay in business. “We are a natural part of the food culture of Austin,” says Carol Ann Sayle, the co-founder of Boggy Creek Farm. “As one of the oldest, if not the oldest urban farm in the US, we are involved with many restaurants, gardeners, school children, university students, and non-profits whose missions are to help the poor, infirm, elderly to grow their own food.” Sayle, along with her business partner Larry Butler, founded

slaughtering of chickens, rabbits, etc. on single family zoned land,” said Almanza. PODER activists express concern about both the expense and the avaliability of the land. “Single family zoned land is

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We don’t want mass slaughtering of chickens, rabbits, etc. on single family zoned land.

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a premium in East Austin and the need for affordable single family zoned land is greatly needed,”

said Almanza. The beliefs of the people from PODER, although they are quite different from those of urban farmers, bring up a whole new side of the issue. “The City of Austin must identify and address policies and/ ordinances that disproportionately impact communities of color and low-income populations,” said Almanza. When the city council votes on November 21, an important social conflict will be resolved. Will Austin’s urban farms continue to be an integral part of the city’s culture or will the council adopt a modern viewpoint on the issue? With such strong voices and opinions on either side of the issue, finding a compromise seems nearly impossible. » Boggy Creek farm rests deeep in the heart of east Austin, where it has grown and thrived for over 20 years.

photo by stereogab

The activist group, People in Defense of Earth and Her Resources (PODER), claims that urban farms commercialize land in East Austin that could be used to house poor minorities. After all, the offending urban farms occupy land in a residentially zoned neighborhood. “The current proposed Urban Farm Ordinance would allow the commercialization of single family zoned land (SF-3) in East Austin and throughout the city,” said Susana Almanza, a PODER representative. As the population of Austin continues to skyrocket, prices of homes increase rapidly. This poses a concern for low-income communities, who fear that the urban farms take up valuable space that should be used for housing purposes. “We don’t want mass

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s n i t-Th

t a y a d r u . yo g o n i t v h r e c s n . g ru n c i v e r e m s o r s e d p d s a e i r o l will a c 0 3 1 y l n o

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photo by CollegeDegrees360

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“Get your good going.”

Try these GLUTEN FREE crackers in: -cheddar cheese - country ranch -hint of sea salt -almond -hazlenut -pecan -smokehouse -pepper jack cheese

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photo by Waterloo Ice House

Waterloo Ice House Strikes a Highnote With Locals Revisiting an Austin Original by MADELINE JONES

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elva F. has been a loyal Waterloo Ice House customer for years. She knows the waiters by name, has a usual order, and comes all the way from Round Rock to dine at Austin locations. The chicken fried steak platter with mashed potatoes and vegetables takes the prize for Melva’s favorite menu item, which she describes as “nice and simple.” Melva often brings her friends to Waterloo Ice House to eat with her. She enjoys the entire Waterloo experience; the food, the service, the music, and the originality that makes Waterloo Ice House a popular Austin restaurant. 19

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photo by Melissa Skorpil

< Waterloo Ice House serves up simple favorites like their “Classic Cheeseburger” made fresh (never frozen) for lunch and dinner every day.

to Austin and was working for a land development company when his boss put him in charge of the Waterloo Ice House at Sixth Street and Lamar. “I had never worked in a restaurant before and had to fake my way through it,” Hentschel said. A couple years later, he bought

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Loyal customer Kevin Golliher said that he enjoyed the food for the reasonable price. He said, “I’m not big on fancy dining, so the laid back, casual atmosphere at Waterloo is perfect.” Golliher comes to Waterloo Ice House almost twice a week with a favorite dish on the breakfast menu;

I’m not big on fancy dining, so the laid back, casual atmosphere at Waterloo is perfect.

the company and became the sole owner. Since then, Hentschel has opened eight Austin area Waterloo Ice House locations as well as coming to own Iguana Grill, 24 Diner, Easy Tiger Bake Shop and Beer Garden, Arro and Key Bar. However, Hentschel didn’t even want to own a restaurant when he first started--he just followed his boss’ orders. “The key to the success of the concept is creating a high quality product at a very accessible price point in a fun atmosphere,” Hentschel said.

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“The service is very friendly... Because I’ve been here very often and to this location. The service is always great and they’re always very engaging, very fun,” Melva F. said. Waterloo Ice House, an Austin restaurant chain became a successful establishment with locations throughout the city. Named after the beloved city, Austin, many people feel the restaurant brings a great dining option for its “casual [and] laid back...feel”. Austin, Texas has the Colorado River running through the middle of town, therefore early Texas settlers called it “Waterloo”, and the inspiration for the restaurant name came from this. Since 1976, they’ve served up texmex, burgers, and cold beer in their restaurants where local musicians regularly play. Owner Scott Hentschel has worked very hard over the years to bring his business to light as a local favorite. Despite Waterloo Ice House’s achievement in the Austin restaurant business, it didn’t start out the way you may think. Scott Hentschel first moved

the spinach/mushroom omelet with bacon and jalapenos added. The proximity of the Burnet Road location to Golliher’s office makes the restaurant a convenient option. Like Melva F., Golliher enjoys the food as well as the service and environment at Waterloo. “Because I go as often as I do, several people who work there recognize me and are always very friendly and helpful,” Golliher said. He also added that playscapes give the restaurant a “family friendly feel”. Another reason customers

photo by Melissa Skorpil

Another comfort food classic, BBQ Sirloin Tacos made with grilled onions, cheddar cheese, onion rings, and spiced up a side of rice and beans. >

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keep coming back is for the regular live music at Waterloo Ice House. In fact, Uncle Walt’s Band and Lyle Lovett regularly played at the 38th Street location during the 1970s and 80s. Now, bands still play on the weekends at many of the locations. “We love to showcase up and coming local bands,” Hentschel said. At the moment, Hentschel spends most of his day-to-day work checking costs and sales, as well as visiting the locations and meeting with managers. A challenge is finding and training enough staff to keep everything running smoothly. However, Hentschel feels “Lucky that we have those good [employees] and very little turnover,” which makes customers so often complement the service. Nonetheless, some people don’t feel the same way, such as volunteer leader Tom McClure. “I am a Scout leader for the local Boy Scout council and my group has been meeting here for [years],” McClure

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said. For more than two years, the group has met over breakfast at the Burnet Road location. The “somewhat conveniently located” location makes the group keep coming back. McClure wishes that the restaurant offered healthier options. Currently, most of the menu focuses

said Hentschel. He helped develop the Waterloo menu off of what he thought the customers would want while remaining at an affordable price. Customer Glenn Jones, appreciated the menu options, “I prefer their breakfast over their lunch and dinner menu...Breakfast is my favorite meal. They do it well”. Although Jones doesn’t visit Waterloo Ice House very often, he occasionally goes there because of the convenience and Waterloo’s “casual, relaxed [ambiance]”. This described ambiance can be seen through Waterloo’s seat yourself policy, local-inspired decor, and comfort food dominant menu. Even if everyone doesn’t agree on the food quality at Waterloo Ice House, something they do agree on is that the restaurant integrates well with Austin. “They say Austin is weird...we have a diverse city and somehow it fits in,” McClure said. »

on tex-mex and comfort foods like chicken fried steak, turkey meatloaf, and burgers. McClure also felt that Waterloo’s typical customers are older than him, so the restaurant “will have to modernize to stay competitive and profitable”. This is one of Hentschel’s main challenges. “My job is to keep [the staff] happy and keep the concepts fresh and fun and profitable..the restaurant business is very difficult and you need to keep finding good people and train them well,”

One of the first Waterloo Ice House locations (at 38th and Medical Parkway) features canoes with neon lights as decoration, keeping in with the local feel of being “weird”. FALL 2013

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photo by Waterloo Ice House

The service is very friendly... Because I’ve been here very often and to this location. The service is always great and they’re always very engaging, very fun.

< Breakfast staples; buttermilk pancakes stacked high with a side of bacon and fruit keeps customers coming back for breakfast anyday of the week.

photo by Melissa Skorpil

One way that Waterloo Ice House has kept their menu fresh and original: vegetarian options like these portabella mushroom tacos with corn, slaw, and avocado served with rice and beans.

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photo by Melissa Skorpil

I had never worked in a restaruant before and had to fake my way through it.

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Vegans Rock the Food Truck Scene Four Austin Vendors Welcome Vegans & Vegetarians

by MADELINE JONES

15th and San Antonio Open for lunch and dinner Monday-Friday, Saturday lunch only

You will definitely want to try this sandwich dominated food trailer at a shady street corner in downtown. Owner Nic Patrizi started The Jalopy a few years ago after moving from Europe. Mark Vann wrote in his Austin Chronicle article that you can buy a “fresh, flavorful [sandwich] made from quality ingredients.” According to The Jalopy’s website, less than $6 can get you a vegetarian sandwich such as “Hunts Hummus” (lemon hummus, tomato, peppers, carrots and apple slaw), “Vegan Thai”, or the “Jelly Gibson” (peanut butter, fruit, almonds, and onion marmalade). The best part— to satisfy you and a meat eating companion, they can purchase a house roasted rotisserie chicken sandwich while you nosh on some delicious vegetarian cuisine.

Owner Nic Patrizi poses in front of his food truck with some of the artwork made by local artists.

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photo by The Jalopy

The Jalopy’s wraps feature tasty tops like sauces (sirachia, aioli, etc.), onions, and house made slaw.

photo by Madeline Jones

1. The Jalopy

photo by Madeline Jones photo by Madeline Jones

ood trucks have taken over Austin, especially those catering to special diets like vegetarian and vegan. Whether you want a quick bite to eat or need something cheap, food trailer fare always satisfies. You will find basic sandwiches to gourmet cupcakes in these tiny restaurants for any meal of the day. Whether or not you eat meat, these trailers can provide delicious options like the “Grilled Avocado Reale” from The Vegan Nom or the “Hunts Hummus” sandwich from The Jalopy. Check out these four local food trucks around Austin that will leave you full on a limited budget.

A sign at their trailer tells the truth-- Capital City’s vegan cupcakes are terrific, despite not having milk or eggs. Autumn flavors pictured: pumpkin chocolate chip cupcake (top) and pumpkin vanilla whoopie pie (below).

2. Capital City Bakery 1110 East 12th Street Open Tuesday-Saturday Noon-6 p.m. Located at a shady food truck court in East Austin, this completely vegan bakery presents a great option for satisfying the sweet tooth of any eater. The company was started by award-winning baker Kristen Davenport and in 2012 it won the “Best Vegan Sweeties” award for the Austin Chronicle. Capital City Bakery’s flavors rotate daily and seasonally, such as offering baker’s choice and pumpkin flavors for fall. Regular favorites include “Raspberry Blackout” (chocolate cupcake with chocolate icing and fresh raspberry preserves) and the “Peanut Butter Crunch” (chocolate cupcake with peanut butter icing, ganache, and chick-o-stick candy). Be ware, flavors will likely sell out, so try to stop by earlier in the day for the best selection. Lunch Break staff suggests buying a cookie and cream sandwich (similar to whoopie pies) for a bargain ($4 and equals about the size of three cupcakes).

1311 South First Street (South Austin Trailer Park Eatery) and 5715 Burnet Road Open seven days a week for lunch and dinner

photo by Madeline Jones

3. Conscious Cravings

4. The Vegan Nom 120 East North Loop Open six days a week (closed Mondays) for breakfast, lunch and dinner Cash only

Map by Madeline Jones

photo by Madeline Jones

According to the Conscious Cravings website, this vegetarian food truck company offers “healthy, affordable food that tastes good.” With Texas produced tofu and tortillas, local ingredients, and house-made sauces/dressings, this business brings eco-friendly and tasty food together. The owner decided to start the company three years ago because there weren’t as many vegetarian options in Austin. For about $5 you can order a salad or wrap such as “The Bella” (grilled portabella with onion, olives, vegan mayo, and vegan or dairy cheese) or “Couscous Salad” (lettuce, couscous, olives, tomatoes, onion, cilantro, and dressing). You may want to add on an organic blueberry lemonade for $2. Also, Conscious Cravings’ multiple locations and one soon to open in the Dobie Food Court Mall makes them more convenient.

Add on a refreshing blueberry lemonade to your order (pictured). The Chimichurri Seitan Wrap (pictured above) contains grilled seitan (wheat protein), fresh chimichurri sauce, lettuce, organic tomatoes and onions.

photo by Vegan Nom

Whether you want some heavenly breakfast tacos on a Saturday morning or have a craving for tex-mex in the afternoon, The Vegan Nom can hook you up. The Vegan Nom boasts its status as the first vegan tex-mex establishment in Austin, Texas. Their wellknown signature sauces include fresh salsa la roja (mild), roasted smoky chipotle (medium) and creamy salsa verde (hot). For only $2, try a breakfast taco like the refried black beans and vegan chorizo. Or for $4, try a signature taco like the “Ranchera Luna” (organic tofu scramble, spinach, bell pepper, pepper jack cheese, and smoky chipoltle sauce) or the “Vegan Jalisco”. According to the company’s Facebook page, everything is cooked to order because ““fresh tasty food takes time,” which makes them outstanding.

The Vegan Nom’s signature “Grilled Avocado Reale” taco (pictured left) incorporates new spins on Tex-Mex favorites, with ingredients like refried black beans, grilled avocados, caramelized onions, and creamy salsa verde. The “Rockin’ Vean Migas” (pictured right) makes a new take on an Austin classic with organic tofu scramble with grilled corn tortillas, salsa, vegan cheddar, and alfalfa sprouts.

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The Who’s Where at LASA by ABBE KELLY

f you walk through the hallways of the Liberal Arts and Science Academy at lunch on a typical day, you see hundreds of students talking, laughing, eating, and enjoying their lengthy lunch hour. Some work on their homework, some frantically cram for an exam, some wander the halls, and some simply chill and chat or gossip with their friends. However you choose to use your lunch break, here’s a handy insider guide to what the LASA class of 2017 typically does and where they like to do it.

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Jakob Dornhofter prefers to eat his lunch in the cafeteria or while walking around in the hallways with his friends. Dornhofter, who plays lacrosse for LBJ, says he eats really healthy because he doesn’t really have a choice. “I eat whatever my mom gives me, and that’s usually pretty healthy,” Jakob said. He likes to eat with his friends and sometimes goes to Model United Nations, a club that meets during lunch. The only thing he doesn’t like about Model UN is that the club never offers snacks during the meetings. Snacks definitely serve as a major attraction for students when considering which clubs to join. LASA students can be easily bribed to do almost anything with free food. In the cafeteria, students can buy food and eat lunch with their friends.

Photo by Abbe Kelly

Mikaela Rodriguez, a freshman at LASA, likes to eat her lunch near her locker. One of the main reasons she enjoys lunch is because she gets to talk to her friends. Some days during lunch, Mikaela attends meetings for the Women in Technology club. She enjoys the club and likes that at the meetings they serve snacks like chips and cookies because she doesn’t usually pack these things for her own lunch. Instead, she tends to stick to healthier options such as fruits and vegetables. “For lunch, my favorite things to pack are fruit and a sandwich,” Mikaela said. Mikaela Rodriguez laughs with her friends while enjoying a healthy lunch outside.

Like a lot of other LASA students, freshman Casey Dawson takes advantage of the beautiful fall weather and spends her lunch eating and laughing with her friends outside. “I love eating outside because it’s really nice and sunny there!” Casey said. Casey likes how free and loose the lunch break is at LASA. She appreciates that everyone can eat wherever they want. Casey and her friends participate in several clubs, including photography club and French club. Even though Casey doesn’t take French, she likes the club because they serve tasty French food like crepes and Nutella. Casey really loves crepes, but her favorite things to take in her lunch are definitely apple slices- a sweet and healthy snack! Casey Dawson relaxes and chats with her friends at the beginning of lunch. 27

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FALL 2013 LUNCH break

Bring your own piece of pretty