Making Baking

aking

The Delicious Art of Chasing Your Dreams

p. 6

aking

Tous Les Jours: An Authentic Fresh Bakery p. 10

EVERYBODY’S CRAFT ROOM An inside look at a walk in craft center p. 16

Mom and Pop Grocers home for all your organic baking needs

Whole Grains ~ Fresh Fruit ~ Natural Ingredients

Hours: Mon~Sat 8:00 am ~ 4:00 pm Closed Sundays Contact Us: (678)-999-8212 912 Acker Boulevard

Table of Contents A Unique Mexican Bakery of Austin p.6 The History of Cupcakes p.8 Substitues for Eggs in Baking p.9 Tous les Jours: an Authentic Fresh Bakery p.10 International Dessert Recipes p.14 Everybody’s CRAFT Center p.16 Three Types of Flowers p.21

Must-Know Basic Origami Folds +Origami Time p.24 3

A Letter from the Editors Photo by Andrew Emick

Hello fellow bakers and crafters of the world!

Within the pages of this magazine, you will find the inside scoop on all things creative! Here we will introduce you to unique local businesses in the Austin area. From bakeries to recipes to a new craft center to be explored, these pages have just what you need to get your creative on!

We are so enthusiastic and excited to share our magazine with those who love to make and bake like we do! So, have an awesome time reading our magazine, we hope you find inspiration!

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About the STAFF Photo by Haley Thompson

Sungmin Kim Sungmin has been traveling all her life, and always enjoys baking and making crafts. She’s lived South Korea, Ithaca New York, and now Austin Texas. She’s only recently moved to Austin, and likes Austin a lot. In her free time, she likes to read fantasy, sci-fi, and historical fiction books, as well as writing novels! Other than that, Sungmin loves to play her flute and do creative stuff such as creative writing, crafting, baking and so on.

Photo by Sungmin Kim

Haley Thompson Haley is an avid soccer player and loves to read fantasy and historical fiction. In her free time… wait, what’s free time? In the time she should be doing homework, she enjoys baking and drawing. Haley would like to change the world someday, though she isn’t sure how just yet. She does know that one day she wants to become an oceanographer and is fascinated by marine biology and history. Somehow that could help change the world, right?

Photo by Haley Thompson

Nathalie Tamez A native Austinite, Nathalie loves to watch Supernatural and Sherlock. She also likes to read sci-fi, mystery, and fantasy novels. Along with creating art and reading fan fiction, Nathalie enjoys converting oxygen to carbon dioxide.

She is also permanently welded to her coat, the world has yet to prove that she has arms.

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The Delicious Art of Chasing Your Dreams

By Nathalie Tamez

Pressed into the corner

of a plaza is a small shop.

The sign high above shows off bright red letters, the windows below are painted with announcements, advertising new deals in bright colored spray paint. Skull cookies celebrating a recent holiday in Mexico line up the rows in the glass behind the counter. The welcoming smell from the kitchen flows through the restaurant and past a small alter commemorating deceased family members.

Lined with flowers and food, it is placed in a corner for everyone to see.

Pablito’s Bakery is an authentic Mexican bakery in north Austin owned

by Delia Becerra.Its been her dream since she was young to open a bakery.

Becerra strives to make all her customers happy with her baked goods.

“I loved working [and] seeing how a family business worked,” Becerra said, “and I was very interested in that.”

Becerra set out to fufill her dream to become a business woman when

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she started working at her grandparent’s meat market in San Luis Potosi, Mexico. During the summers Becerra would help her family run the small business. She believes that both that experience and her family played a big part in pursuing her dreams.

B e f o r e Becerra opened a bakery, she worked as secretary in an elementary school.

gave me that strength.”

Becerra’s family and friends all support her and her business. In tough times, she knows that she can turn to them for aid.

Family is a big part of how Becerra came about her bakery. She comments about how important she thinks the help and love of your family is to keep you going.

“ I will not give a customer something that I will not eat or that I will not enjoy.”

- Delia Bercerra

“I was happy at the other school I worked, but I always had something inside of me that always wanted to have her own business,” she said.

“I wanted to run my own business and work for myself.”

Many things were stopping her from going out and making her dream come true though. In the end, it was her family that finally gave her the courage to go and fulfill her dreams. “ I had this opportunity to do this,” she said, “[and] I had an amazing family member, an aunt, who

“You can a c h i e ve anything you put your mind to if you really want it and you can’t give up,” she said.

Becerra talked about how running a bakery is not only about perseverance, but also about knowing and responding to what the customers want. When Becerra first started out, she made it a point to have very authentic Mexican foods and drinks. As her bakery continued to grow and became more popular, she began to realize all of her customers wanted different things. One of the recent demands, she noticed, is the need for

more vegan friendly pastries. Becerra strives to make all her clients happy with their food. “ I will not give a customer something that I will not eat or that I will not enjoy,” Becerra said.

Quality is more important than quantity in Becerra’s point of view. She accommodates for everyone’s different tastes, which is more important to her than quantity. Another personal rule for her is to make all her customers feel welcomed and treated with respect. Becerra makes sure that all her clients feel the need to come back.

For Becerra, her bakery is a part of her and her family. She has worked hard to be where she is now and is finally happy with her life. Her bakery may be small but it’s a place where anyone can go and enjoy themselves. Becerra has finally accomplished what she has always wanted to be.

“To me, this is what I wanted always,” she said.

Top: Pablito’s Bakery Sign Middle Left: Baklava, a sweet bread and nut filled pastry Middle Right: Thumbprint Cookies, Sugar Cookies Bottom: Pablito’s Bakery menu.

Photo by Nathalie Tamez

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History of Cupcakes The first ever cupcake recipe was written by Amelia Simmons, a writer and a cook.

“A light Cake to bake in small cups.

Half a pound sugar, half a pound butter, rubbed into two pounds flour, one glass wine, one do. [glass] Rosewater, two do.[glass] Emptins, a nutmeg, cinnamon and currants.”

---American Cookery, Amelia Simmons, 2nd edition (p. 48)

By Sungmin Kim

Most

people don’t know much about the origin of cupcakes. But for sure these little cakes have been around us for quite a long time, whether they were for special occasions or for simple desserts. They’ve been loved, experimented with, and decorated in creative ways. Find out below how cupcakes came to be!

Source:

1796

all about cupcakes(http://iml.jou.ufl.edu) Hostess first introduced a snack called “The CupCake” on May 11, 1919. It was the first commercially produced cupcake, and it was originally sold for five cents. As of 2011, Hostess sells over 600 million CupCakes every year.

crazy about cupcakes(http://www.crazyaboutcupcakes.com) The Food Timeline(http://www.foodtimeline.org) all culinary schools website(http://www. allculinaryschools.com)

1828 The term “cupcake” was first used in this version of the recipe.

“Cup cake.

5 eggs.

Two large tea-cups full of molasses.

The same of brown sugar, rolled fine.

The same of fresh butter.

One cup of rich milk.

Five cups of flour, sifted.

Half a cup of powdered allspice and cloves.

Half a cup of ginger.

Cut up the butter in the milk, and warm them slightly. Warm also the molasses, and stir it into the milk and butter: then stir in, gradually, the sugar, and set it away to get cool. Beat the eggs very light, and stir them into the mixture alternately with the flour. Add the ginger and other spice, and stir the whole very hard.

Butter small tins, nearly fill them with the mixture, and bake the cakes in a moderate oven.”

---Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats, By a Lady of Philadelphia [Eliza Leslie](p. 61)

The Hostess CupCakes began to look like those known today after D.R. “Doc” Rice was given the assignment of redesigning it

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1919 Oftentimes cupcakes were called 1-2-3-4-cakes because it helped people remember the ingredients needed for the recipe.

1955 1947 ...... and that’s how cupcakes evolved to how they are today!

Substitutes for Eggs in Baking

by Nathalie Tamez

Lots of baking recipes call for eggs but they’re not always at hand.

Whether they’ve been forgotten to be picked up at the store or simply can’t be eaten due to health issues, lacking eggs doesn’t have to be the end of baking. Here are some different and easy ways to swap eggs with other foods that won’t even affect the taste.

Substitutes:

Equal to One Egg:

Good In:

Banana

1/4 a cup of blended banana

breads, cakes, muffins, brownies and pancakes

Tofu

1/4 a cup of blended tofu

brownies, pies, and pudding

Applesauce

1/3 a cup of applesauce

brownies, muffins and cakes

Yogurt

1/4 a cup of yogurt

bread, brownies, muffins and cakes

Flaxseed

1 tbsp of grounded flaxseed with 3 tbsp of water

cakes, pancakes, breads and muffins

Soy Flour

1 tbsp of soy flour with 2 tbsp of water

cakes, bread, pancakes, cookies muffins

Water

1/4 a cup of water

muffins, cakes and bread

Sources: www.food.com www.peta.org www.chefinyou.com

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Tous les Jours: an Authentic Fresh Bakery

By Sungmin Kim

As Jennifer Song, the manager of

Tous les Jours, walks into her bakery in the morning, her hard working employees are busily preparing the fresh baked goods for the day.

Cakes are placed inside the clear refrigerator, while breads are neatly wrapped and displayed in the storefront. Finally, they are ready and the doors of the bakery open widely.

Tous les Jours is an authentic bakery originally based in South Korea, serving a unique selection of baked goods and beverages made with the highest quality ingredients from Korea. In Tous les Jours Austin, Song values honesty and the freshness of the baked goods the most.

Sometimes she may be a tricky person, but she always works the hardest for the good of the bakery and is eager to share the goodness with more people.

“There are a lot of kinds of breads in Tous les Jours itself and the rule is to bake everyday the products that are to be sold that day in store, so we can sell fresh breads and cakes everyday,” Jennifer Song said, as she proudly looked around the bakery.

She made sure all the rules set by the headquarters were followed, always valuing honesty. She believed in fresh baked goods and knew how

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good they can be. However, she remarked that there weren’t that many bakeries in the U.S. that produced every day like they did. Song found this frustrating, and wanted to spread this kind of bakery throughout the U.S. and introduce fresh baked goods to people.

“My main reason why I wanted to work as a manager in Tous les Jours is because I wanted to show this bakery to people and spread the presence of this bakery throughout the American society; to introduce this idea of freshness and variety to Americans,” Song said as she expressed her strong belief in freshness, hinting her vision along the way.

sold the most, and what bread was sold the least, determining the number of breads to be produced.

She checked each product, ensuring that the bread maintained high quality, good taste, appropriate texture, and of course, the freshness.

She wrote down the time schedule and managed the employees and pay checks. She thought of marketing plans and ways to advertise, as well as ways to satisfy and attract more customers.

“Our store in Austin stays honest and try our best to follow the rules. As a result, our breads always have high quality, a good shape, and a good taste.”

-Jennifer Song

As the manager of the bakery, she was in charge of numerous things, from managing the storefront to marketing, as well as managing the employees.

“I do the general stuff to keep the bakery running without a problem, solving them if any problems come up,” Song said, as she explained the tasks she did.

She checked on what bread was

“I believe that customers and their satisfaction is the most important,” Song said. “The next thing I focus most on is good service and the unity among the workers.”

As always, she focused the most on achieving customer satisfaction. She was so enthusiastic and into her job, that she even tasted leftover cakes and breads that customers left behind to figure out what was wrong with it.

Although many of the customers were Koreans, the percentage of customers other than Koreans were growing. Through Song’s numerous efforts of trying to spread

Photos by Sungmin Kim

Upper left: The front of Tous les Jours Austin.

Upper right: Jennifer Song, the manager of Tous les Jours Austin.

Bottom: The storefront of Tous les Jours Austin. Many different virety of breads are displayed.

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the word, mostly by advertising on local newspapers and magazines, now more people knew about Tous les Jours and visited the bakery.

“In order to attract a certain type of customers [such as Chinese or Vietnamese], I go to the shops where they go often and bring in some menus from those shops. When I do that, I try out those menus myself and work hard to improve them, and add them to our menu with a better quality but a similar price,” Song said, as she pointed at the numerous options of beverages on the menu.

There was a certain limit if they only had Korean customers, so she always thought of ways to attract more people in. Other than advertising, this was one of her solutions; integrating different items into their menu. She often went on scavenger hunts, looking for new items that people might like.

Through her numerous efforts, now the percentage is 60 percent Koreans to 40 percent non-Koreans among their average of 350 to 400 customers during the week, and 500 to 600 customers during the weekend.

“When customers come in and tell

me that they liked our bread and our honesty very much, I feel very proud of my job and am glad that I have this job and environment,” Song said.

One thing that she still found unfortunate though, was how people thought about Tous les Jours.

“Many people think Tous les Jours is a french bakery because of its name. But Tous les Jours is originally a Korean brand,” Song said as she thought over it.

“Tous les jours” is a french phrase meaning everyday. It fits in perfectly with their commitment of selling only fresh, newly baked goods.

bean fillings and a sprinkle of sugar on top of it, was tasty enough to attract many people.

“Red bean donut is what a lot of people like and is sold the most,” Song said.

Other than the red bean donuts, Tous les Jours also had monthly new and featured items in the store. For the month of November, they had the sweet pumpkin series, including the sweet pumpkin bread and the sweet pumpkin cream cheese bread. For the month of October, they had black bean bread and kastera (Korean-style sponge cake) as their featured items.

“[Customers are] usually easy going, and when they visit our bakery [for the first time], they’re amazed by our beautiful cakes and the variety of breads.”

-Jennifer Song

Tous les Jours bakes about 50 different variety of breads and displayed at least ten kinds of cakes, along with different piece cakes. And among their variety of breads, the most popular one was the red bean donut. The round bread with red Photo by Sungmin Kim

While managing Tous les Jours in the past, Song had faced some difficulties, and among them, some absurd cases. One time, a customer who didn’t eat pork due to religious reasons, didn’t read the ingredients close enough, and ended up eating a sandwich that had pork in it.

Both the customer and Song were surprised, and the case ended with them refunding that customer the price of the sandwich.

Another time, a customer demanded that his cake be refunded or changed into a new one, just because the cake didn’t fit the taste that he remembered from the same kind of cakes in the past. Unfortunately, Tous les Jours couldn’t refund him just because he didn’t like the taste. So the customer got angry and complained to the headquarters, telling them to fire Song.

She went through quite a trouble to solve that case.

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Red bean donuts, with red bean fillings and a sprinkle of sugar, are the most popular product at Tous les Jours.

“The most hard situation to solve is

when the Korean customers eat our products and complain although I see no problem with it,” Song said.

“Americans usually accept and understand when we explain to them.

However, Koreans usually try to fight with these problems, most of the time arguing their points until what they want is accomplished.”

particularly hard. I also thank god for providing me a good environment where I can work well. Multiple thanks for all the employees that follow me well, and I also like the relationships I was able to build with our customers,” she said and smiled as she recognized her fellow workers and customers, grateful for their help.

But these difficulties didn’t disencourage Song from working towards her goal. Song’s vision was to spread the bakery across the country, sharing the good breads with as many people as possible. She felt grateful towards everyone who supported her and followed her.

One of the plans that she wanted to achieve, was improving the bakery so it can function more as a cafe and a place where you can have a simple meal. She realized that a lot of other bakeries had menus for a meal, but Tous les Jours didn’t. She looked forward to the unknown future, where hopefully, she can achieve her vision of sharing fresh baked goods with everyone.

“I really want to show other people our cakes and breads and how good they taste.”

-Jennifer Song

“I thank my boss for supporting me and giving me an environment where I can work without anything

“Right now in my head, the idea of spreading this bakery is very strong,” she said, “I want to work hard so someday, Tous les Jours can be easily recognized by people in the American society. It is a way of notifying people about Korea as well, so I really want to spread this bakery across the country.”

Photo by June Leal

A piece of Strawberry Cloud Cake.

Photo by Sungmin Kim

The employees of Tous les Jours wait for customers in the storefront.

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International Desserts Canada

Philippines

Photos by The Kitchn

Photos by The Kitchn

Nanaimo Bar Recipe

Bibingka Recipe

Yields: 40-64 bars

(Adapted from Mark Marking) Yeilds 48 pieces

Bottom Layer Ingredients:

Ingredients:

½ cup unsalted butter ¼ cup sugar 5 tablespoons cocoa powder 1 egg beaten 1 ¼ cups graham cracker crumbs ½ cups finely chopped almonds 1 cup coconut

1 (13.5-ounce) can coconut milk 1 (14-ounce) can sweetened condensed milk 1/2 cup (1 stick) butter, melted 6 eggs 2 (12-ounce) jars macapuno coconut strings in heavy syrup* 1 (16-ounce) box mochiko sweet rice flour* 1 cup packed brown sugar 1/4 cup wheat germ (or finely chopped almonds for a gluten-free recipe) 1 tablespoon vanilla extract Ground cinnamon

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken (Roughly 3 minutes). Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8” x 8” pan.

Second Layer Ingredients: ½ cup unsalted butter 2 tablespoons and 2 Tsp. cream 2 tablespoons vanilla custard powder 2 cups icing sugar Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer Ingredients: 4 ounces semi-sweet chocolate 2 tablespoons unsalted butter Melt chocolate and butter over low heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator. Cut into 1 inch squares.

Preheat oven to 375°F. Line a 13” x 18” x 1” baking sheet with parchment paper.

In a large mixing bowl, beat coconut milk, condensed milk, and melted butter until combined. Add eggs, one at a time, and beat until combined. Do the same with both jars of macapuno strings. Gradually beat in mochiko flour (do not pour all at once or it will get clumpy). Follow that with the brown sugar and wheat germ. Once you achieve an even consistency, add vanilla extract and beat until combined. http://www.thekitchn.com/recipe-markings-bibingka-99486 Pour batter into lined cookie sheet. Bake until lightly browned, about 45 minutes. Sprinkle cinnamon evenly over the cake. Continue to bake until golden brown and a toothpick inserted in the center comes out clean, between 2-15 minutes longer.

Remove from pan and let cool on the parchment paper.

Once cooled down, cut into to 2-inch squares. A long ruler and pizza cutter work nicely.

Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 1 to 2 weeks.

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International Desserts China

Germany

Photos by About.Com

Almond Cookies

Photos by Food.Com

Pfeffernusse Cookies Recipe

Yeilds 4 Dozen

Yeilds 3 Dozen

Ingredients:

Ingredients:

1 cup all-purpose flour 1 cup ground almonds 1/4 teaspoon baking powder dash salt 1/2 cup butter, softened 3/4 cup granulated sugar 1 large egg white 1/2 teaspoon almond extract 48 whole blanched almonds Preparation:

2 cups sifted flour 3/4 teaspoon ground cardamom 3/4 teaspoon double-acting baking powder 3/4 teaspoon ground allspice 3/4 teaspoon salt 3/4 teaspoon mace 3/4 teaspoon baking soda 1/2 teaspoon finely ground white pepper 1/4 teaspoon ground anise seeds 1 cup honey 3 Tablespoons shortening 1 egg Confectioner’s sugar

Stir together flour, ground almonds, baking powder, and salt; set aside.

In a mixing bowl cream butter and sugar at medium speed of electric hand held mixer. Beat in egg white and almond extract.

Stir flour and ground almond mixture into the creamed mixture. Cover with plastic wrap; chill for about 2 hours.

Shape dough into small balls, about 3/4-inch. Place balls 2 inches apart; flatten slightly with the bottom of a glass.

Press an almond into the center of each cookie. Bake at 350° for about 12 minutes, or until set but not browned.

Preheat oven to 350 degrees F. Sift together flour, cardamom, baking powder, allspice, salt, mace, baking, soda, pepper, and anise.

Heat the honey but do not boil. Add the shortening, then cool. Beat in the egg, then stir in dry ingredients just until blended. Let the dough rest for about 10 minutes to allow it to stiffen.

Shape dough into 1-1/2-inch balls. Place the balls onto a greased cookie sheet (you may flatten them slightly if you wish). Bake for 12 to 13 minutes.

Cool the cookies well. Place the cookies in an airtight bowl, cover tightly, and allow to ripen for about 2 weeks. Dust with confectioner’s sugar before serving.

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Crafts made at CRAFT decorate the outside of the building.

Photo by Haley Thompson

Everybody’s Craft Room

By Haley Thompson

D

riving past CRAFT on the highway, you would never be able to guess the heart and personality that have shaped this small business. One of the first of its kind in an emerging market, Elisabeth Winkelman uses her ample creativity to create a unique place where artists everywhere can feel at home.

Walking into CRAFT, Winkelman greets me at the open door. Her rat terrier, Happy, has already alerted her to my arrival. Standing on the small wooden ramp outside the back door, we introduce ourselves while Happy sniffs around, well, happily. Energetic, with short red hair, a cheerful blue shirt, and jeans paired with cowboy boots, she only comes up to my shoulder. Her presence makes up for it though, filling the just opened store as she shows me around.

“It’s really easy to change furniture that’s kind of dirty.”

It used to be really run down, but after a sky blue paint job and some stylish curtains added behind the glass, it really is a nice piece of furniture. Everywhere you look in the store, something has been personalized, embellished, or upcycled. The word CRAFT painted upside down and backwards on the paint splattered concrete floor is a good example.

“We were using a spray adhesive, which we don’t do a lot of, and some how it did that,” she said, gesturing to the jumbled letters with a shrug.

the room from the Paper sec“We just want it to be Across tion is the Random section, though, everybodys craft room.” by far my favorite place. Located and on and around a rickety old - Elisabeth Winkleman inbookshelf is an extensive collection CRAFT is a crafting store that operates

like a restaurant. You walk in, and after being greeted by Winkelman, choose a table. Admittedly, no two tables are the same, and most of them are splattered with dried paint, but the thought is the same. Winkelman and her staff help each customer with project, whether it be coming up with an idea or executing a half finished one.

of completely unrelated objects.

Just to give you an idea, sitting next to a single high heeled shoe and a three foot tall Chinese fan is nothing other than a wooden turkey butt. What else, right?

“We just want it to be everybody’s craft room,” WInkelman said. And one of the best parts?

After perusing the store, one of the many interesting art forms that are available is screen printing. A versatile technique, it can be used on everything from cloth to paper to canvas. Under the guidance of Winkelman, each customer is able to either learn a new art form such as screen printing or just get creative with a tried and true craft. The way screen printing works is you first draw a pattern, which is then cut out and place over a sheet of paper. Placing a screen pulled tight over a wooden frame over the pattern, the artist then spreads a few dollops of paint onto the screen. These drops are then spread by a rubber tool called a squeegee, supplied by Winkelman.

“You don’t have to clean up. We do that for you.” said Winkelman.

Despite its size, Winkelman’s store makes good use of its little space. Everything from the glitter to the objects in the paper section have a designated spot. Little treasures are tucked away in every room waiting to be discovered for just the right craft. In the first room, two of the four walls are made up mainly of windows, shining morning light through the rows of dusty old Coke bottles. Up high on a shelf, beautiful antique suitcases are stacked next to old toys.

“That was not cute,” Winkelman says, pointing to a small cabinet with glass doors. “But,” she continues,

“I’m just waiting to see what somebody uses it for,” Winkelman said. “It’s going to be pretty interesting.”

Four people have come into the store to check it out.

Remarkably, within a few minutes, the customers are

17

chatting with Winkelman like old friends. After sharing craft ideas and chatting about their soap business, they head out with promises to come back when they have time.

Before opening CRAFT, Winkelman also volunteered with the Austin chapter of the organization Challah for Hunger, where she now serves on the Board of Directors as the Founder. She is currently more involved at the board level, where they focus on strategy more than day to day decisions. At the numerous chapters of the organization, they bake challah, a type of bread, to sell on The University of Texas campus to raise money for various social justice causes.

Meeting around once a week, “We usually make a couple hundred loaves,” Winkelman said.

This experience has helped her make CRAFT a reality.

“The transition from volunteering to CRAFT is easy for me. I want a place where people can [come] be creative and relax,” she said.

Along with the alter, Winkelman also has boxes for donations of leftover art supplies. Here, she collects half finished paint, brushes, and other things that the store doesn’t need anymore.

“I need to drop that off soon.” she says. “The boxes are almost full.”

CRAFT and Winkelman herself have always been really involved with their customers. People bring in things all the time for the business. Earlier in the week, two toaster ovens had been given to her, and have many of the objects in the Random section.

This is what keeps the store so interesting and diverse, though. The supplies are always changing, bringing new inspiration and ideas.

“[I] want a place where people can [come] be creative [and] relax.”

- Elisabeth Winkleman

Despite opening just two months ago, Winkelman has found many ways for Craft to interact with the community as well.

Winkelman heads out to the front porch of the store where Yesenia Martinez, an old friend and mother of an employee, is setting up a Dia de Los Muertos altar.

The altar is set up to honor and celebrate the lives that those who have passed away. Pictures of Martinez’s grandmother and former student Francisco are commemorated here, surrounded by food, art and various possessions. Martinez used to be a teacher, but when one of her science students passed away in a tragic car accident in 2010, she changed jobs. She now works at Ojeda Middle School in Del Valle.

“Thats when I went into administration, so I’m [now] actually a school assistant principal,” she says. “I figured that administration would be [better] because I have a little more of an impact.”

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Thanks to Winkelman, Martinez is able to share this ancient Aztec tradition with those who visit the store.

“Every year we do an alter, and this year I’m appreciative of Winkelman for letting me do it here.” she says, arranging a sugar skull. “It brings more awareness to a different way that people celebrate life and death.”

Overall, CRAFT is growing quite well in a community very well suited to creative small businesses. All over Austin, there are creative people, like Winkelman, doing creative things. Although business has started slow, Winkelman is confident that it will pick up.

“People come in all the time and love the idea [of the store.]” she said.

Even though most of them don’t have time to craft the first time they stop by, they almost always come back when they do.

“My dream is to become wildly successful and move to a warehouse and add... oh my gosh,” she said with a sigh, “So much.”

The front porch of CRAFT with its own home-made flag.

Photo by Haley Thompson

19

or f die o T

Apple Pie

Ingredients Crust: 2 1/2 cups (350 grams) all-purpose flour 1 teaspoon (4 grams) salt 1 tablespoon (14 grams) granulated white sugar 1 cup (2 sticks) (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces 1/4 to 1/2 cup (60 - 120 ml) ice water

e

ip rec

Filling: 6 cups thinly sliced, peeled apples (6 medium) 3/4 cup sugar 2 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 1 tablespoon lemon juice

1. In a food processor, place the flour, salt, and sugar and process until combined. Add the butter and process, using the pulse button, until the mixture is crumbly (resembles coarse meal) (about 15 seconds). Pour 1/4 cup (60 ml) of ice water in a slow, steady stream, through the feed tube until the dough starts to clump together when pinched (it should not be a solid ball of dough). Add remaining water, if necessary. Do not process more than about 30 seconds.

2. Turn the dough out onto your work surface and gather it into a ball. Divide the dough into two equal pieces, flatten each portion into a 5 inch (12 cm) disk, cover with plastic wrap, and refrigerate for 30 - 60 minutes, or until firm enough to roll out. (This will chill the butter and allow the gluten in the flour to relax.)

At this point you can also freeze the dough for about a month. Defrost the dough in the refrigerator for several hours or even overnight before using.

Makes two - 9 inch (23 cm) pie crusts. Preparation time 30 minutes.

1. Heat oven to 425째F. Place 1 pie crust in a 9-inch glass pie plate. Press firmly against side and bottom.

2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cool on cooling rack at least 2 hours before serving.

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Source: joyofbaking.com pillsbury.come

flowers three types of

by Haley Thompson

In this simple, easy to read guide, learn how to make three types of craft flowers for any look you’re go-

ing for. From vintage to crisp to elegant, this fun and versatile craft can be used to accessorize anything from clothing to hair clips. So look through the pictures, read the directions, pull out some glue and scissors, and get those creative juices flowing!

TYPE ONE YOU WILL NEED:

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Cut a 1/2 inch thick strip of the fabric of your choice. The longer it is, the bigger your flower will be.

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Put a dab of fabric glue on the knot. Twist the fabric as you wind it around the knot. Every ½ to ¼ turn put another small dab of fabric glue.

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Tie a knot at the end of your fabric strip. Don’t pull it too tight. This will be the center of your rose.

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Put a dot of glue near the end of your fabric strip once you have wound it up. Glue it to the side of the rose while leaving a small fabric tail out.

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Turn the rose over and glue the tail to the bottom. Let it dry compleatly.

(OPTIONAL) Take a bead of your choice and glue it to the center of your flower. The other option is to sew it on with a needle and thread. If you choose to sew it on, be sure your thread is the same color as your fabric.

TYPE TWO YOU WILL NEED:

1

Fold a eight inch piece of foil into a one cm strip.

Then, fold each side over to meet in the middle.

3

Take out the foil and then sew one side, preferably with a sewing machine, but needle and thread will also work.

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2

Next, wrap a long one cm wide strip of cloth around it. Tape the ends, then iron both sides.

DON’T iron over the tape.

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Wrap it into a spiral, gluing every cm or so. Then glue the end to the bottom of the flower. Once it’s compleatly dry, slightly pull apart folds to make them look like petals. Add a bead if you want.

TYPE THREE YOU WILL NEED:

NARY DICTIO

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1

Tear or cut out a page from the dictionary. Cut out the cloud spiral pattern shown above on the piece of book paper.

Start at the end and roll it up, gluing it every cm or so.

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Press the edges into the gold ink stamp pad. Let it dry

Your final product is pictured above.

SOURCES: http://gedane.over-blog.com http://littlebirdiesecrets.blogspot.com http://doodlecraft.blogspot.com

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MUST-KNOW BASIC ORIGAMI FOLDS Valley Fold

Mountain Fold

The valley fold is formed by folding the paper towards oneself. Often times the symbol for this fold is a dashed line.

The mountain fold is formed by folding the paper away from oneself. The symbol for this fold is an alternating dashed and dotted line.

Squash Fold

Cushion Fold

A fold with one valley and one mountain-fold on the front layer and one valley-fold on the back layer represents a typical squash fold. First, make the prefolds, then open up one layer and squash it down and flatten it to make a squash fold.

Gate Fold This fold consists of dividing the square paper into four equal rectangles. First, fold the paper in half to form a rectangle and unfold. Then, fold two opposite sides in, to line up with the baseline. The final product should look like a gate.

By Sungmin Kim

Origami, meaning “folding paper�, is the traditional Japanese art of folding that most people nowadays have either heard of, tried doing, or both. Look below to find out everything about the most basic origami folds to help you through the more complex-yet beautiful-world of origami!

Kite Fold First, you fold the square paper in half to form a triangle and unfold.

This will be the baseline. Then, fold two sides that meet in a point in to line up with the baseline.

When finished, it should look like a small kite or an icecream cone.

Preliminary Base / Square Fold

center

First, find the point exactly in the middle of the square paper. Then, fold in the four point towards the middle point to meet up with all the other points. You should end up with a smaller square.

This square figure may be called a preliminary base, or a square fold.

Many origami folds use this fold as the base. First, you fold the square paper in half to make a triangle. Then, fold it once more in half to make a smaller triangle. Squash fold both sides to make your preliminary base.

Waterbomb/Balloon Base

Reverse Fold

Sources Origami for everyone (http://www.scarygami. net)

(outside)

(inside)

Prefold both sheets of paper in both directions. For the inside reverse fold, bring the top point down so that it is in the inside. For the outside reverse fold, you bring the top 24 point down so that it is wrapping around on the outside.

First, fold the paper in half to make a rectangle. Then, fold it in half again to make a small square, and squash fold it to make a triangle. Squash fold the back as well to make your waterbomb base.

How to make an origami (http://www.origamimake.com) Explanation of basic folds (http://peterbudai.tripod. com)

Petal Fold

inside

The petal fold lifts a point from the open part of a square fold and brings it upwards so that the two edges of the point lie together. It is best to prefold both layers of paper along the shown valley and mountain folds before making the petal fold. This fold is used to fold numerous birds.

aw1

Rabbit Ear Fold

The rabbit ear fold can be made using the kite fold. First, fold paper in half to make a triangle, or you can start from any folded down triangular shape. Then, do two kite folds on opposite sides, on one of the two triangles made. Carefully fold the two sides down to the baseline. Then fold the top flap to one side, and there’s your rabbit ear fold!

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Origami Time!

By Sungmin Kim

Now that you know some basic origami folds, it’s time to do some more interesting origami using those folds you learned! In the following pages you will be able to learn how to fold flowers, animals and more.

Flowers

Flower 1 Open part

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1. Start from a square fold with the open side up.

2. Fold one flap to the center line as shown.

3-4. Squash fold the flap.

5. Squash fold the three remaining flaps.

6. Fold up the bottom point to meet the top point then unfold to make the crease.

7. Fold in the two flaps to the center crease as shown.

8-9. Open up the flap and press down like you would when you do a petal fold.

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5

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10. Fold the little flap upward as shown.

11. Repeat steps 7-10 for the other three remaining flaps.

12. Flip one flap over.

13. Fold in the two flaps as shown.

14. Repeat steps 11-13 for the remaining three flaps.

15. Fold down the petals as shown to complete your flower.

16. Your flower is complete.

Flower 2

1

2

6 1. Start with the white side of your paper up and orient it so it looks like a diamond.

2. Fold the paper in half diagonally to make a triangle.

3. Fold the two bottom points of the triangle towards the top point as shown then unfold it to make the crease.

4. Fold one edge of the triangle to meet the crease created in step 3.

26 5. Squash fold it as shown.

3

7

4

8

6. Fold the top flap down as shown.

7. Repeat steps 4-6 on the other side.

8. Fold the flap in half as shown.

9. Repeat step 8 with the other flap as shown.

10. Glue together the flaps as shown.

11. Make five more of this petal then glued them together side by side.

12. Glue all five petals side by side and your flower is complete.

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Animals

Butterfly

Parrot

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1. Valley fold in half then unfold to make a crease.

2. Valley fold the top edge to meet the previous crease.

3. Valley fold the bottom edge to meet the top edge as shown.

4. Fold in half vertically then unfold.

5-6. Fold towards center crease as shown.

7. Unfold everything except for the fold you made in step 2.

8-10. Collapse it as shown.

11-12. Fold down as shown.

13. Flip it over.

14. Mountain fold the little flaps as shown.

15. Valley fold the other little flaps as shown.

16. Fold the bottom point up about half way up.

17. Fold down the flaps as shown.

22. Fold one wing over.

18. Flip it over.

23. Flip it over and your butterfly 19. Fold down the point on top as shown. is complete.

20. Fold up the point as shown.

21. Fold the whole thing in half.

+ Extra

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Crane

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Waterbomb/Balloon

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1. Start with the back side of your paper up and orient it so it looks like a diamond.

2. Fold the paper in half diagonally to make a triangle, then unfold.

3. Fold the two opposite points towards the center as shown 4. Fold the paper in half as shown.

5. Cut along the white line shown on the picture.

6. Do an inside reverse fold to make the head.

7. Do an outside reverse fold to make the beak.

8. Fold the little flap as shown.

9. Valley fold the little flaps on the bottom that had previously been cut to make the feet.

10. This should be what your paper looks like by now.

11. Draw in some eyes and your parrot is complete.

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1. Start with a waterbomb/balloon base.

2. Fold the two point up to the top edge.

3-4. Fold in the two opposite point to the center as shown.

5-7. Fold the top flap down and tuck it inside the folded flap as shown.

8. Do so on both sides and this is what you should end up with.

9. Repeat on the opposite side.

10. Blow air in through the hole on the bottom indicated by the arrow.

11. Your waterbomb/balloon is complete.

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1. Start by petal folding.

2-3. Fold the two opposite points in as shown.

4. Do the same on the back.

5. Flip one flap over as shown. Flip the back flap over as well.

6. Fold up as shown.

7. Do the same on the back.

8. Flip one flap over; same on the back.

9. Do an inside reverse fold as shown to make the head.

10. Open up the crane by pulling down its wings.

11. Your crane is complete.

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Source: http://www.origami-instructions.com http://www.tinyshiny.com http://www.origami-make.com

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by L

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the

O KI E B O O C

inda Sherm

Cinnamon Cookies Chocolate Chip Cookies Banana Chocolate Chip Cookies Sugar Cookies and many more recipes!

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