Archive for the ‘Events’ Category
Last night we were lucky enough to play host to a crowd of intelligent, motivated, and committed environmentalists with one thing in common: a dedication to the human consumption of bugs. Recently we published a blog post explaining why we are jumping into the world of entomophagy (pun intended). Last night’s inspired and informed guests, curious (and pleasantly surprised!) first-time bug-eaters, and general spirit of collaboration and optimism, affirmed our commitment to this growing movement.
In the buzz of last night’s event preparation, Harman from World Ento turned to in.gredients for a simple teriyaki sauce to use in his cricket cooking demo. Erica, a veteran team member and the creative force behind our weekly salads (among other things), sprang into action and pulled together this impromptu “bug sauce.” To say the crowd was impressed and pleased with the results is an understatement.
Well, here’s the recipe, by popular demand!
- 1/4 cup apple cider vinegar
- 1/4 cup tamari
- 2 tsp ground giner
- 1 tsp garlic powder
- 1/4 tsp coriander
- 1/2 tsp dried cilantro
- 1/2 tsp ground black pepper
- 1 tsp chili flakes
- 2 tsp turbinado sugar
- 1/2 cup sesame oil
- Combine all the ingredients except the oil
- Drizzle the sesame oil into the mixture while whisking to emulsify.
- Enjoy! On crickets, a salad, chicken, or stir-fry!
We’re all about new ideas.
We’re also into revitalizing old ideas that have gone by the wayside. Eliminating unnecessary food packaging and focusing on locally and sustainably grown foods are good examples of old ideas made new again, and so is this: eating insects. Entomophagy, as it’s formally known, is a practice dating back thousands of years. Today, however, Western cultures hardly know the first thing about eating bugs, even though many other culinary traditions (Mexico, Thailand, and China, to name a few) still consume insects with regularity. As far as we’re concerned, insects are overdue for a resurgence in the West, and we’re not the only ones who think so.
Since 2010 when the idea of in.gredients was born, entomophagy has been on our list of creative solutions to environmental and social problems. Only recently, however, did we connect with two groups here in Austin leading the way in edible insects. World Ento, founded in Georgia in 2010 and recently re-located to Austin, is setting industry standards for safe, sustainably-raised insects. Little Herds, an Austin non-profit in its final days of a crowd-funding campaign, is on a mission to educate the public about the merits and joys of eating insects.
What are those merits, you ask? Insects are a highly efficient and nutritious source of protein (complete with all 9 essential amino acids), which makes insects far more viable in a resource-limited future than traditional sources. To give some context, the resources required to raise one pound of beef can raise nine pounds of crickets. That’s a significant difference, and one we simply can’t afford to ignore as population growth and resource depletion continue.
So how does one eat insects? Well, with over 2,000 edible species, the options are almost endless. Chefs from all over the States, including Austin’s own Sonya Cote, are already incorporating insects into their menus. Not excited about a whole cricket on the end of your fork? That’s fine, World Ento makes both cricket and mealworm flours that incorporate safely prepared insect meal into white or whole wheat flour. From there, the possibilities range from chocolate chip cookies, to pancakes, to just about any recipe involving flour. It’s a simple way to add a healthy, sustainable protein, and the insect flavor and texture are hardly detectable.
World Ento raises and sells clean, safe-to-eat, and ethically harvested insects (Good Karma Killing, as World Ento calls it, is a freezing process that lulls them into a painless stasis), and soon you’ll be able to find them (as a Chocolate “Chirp” Cookie Mix) at in.gredients!
Want to learn more? Follow World Ento and Little Herds on Twitter, and come out to our pre-party (for this amazing event) next Tuesday, February 18th. We’ll have tons of samples and a few of the big names in entomophagy on hand to talk to you in person about this exciting movement. Hop on board – you won’t want to miss this one.
In case y’all missed out on the fun, here’s a taste of our one year anniversary party. We raised over $400 for TreeFolks, celebrated with our Cherrywood neighbors and rang in our anniversary in style.
You can see more photos on our Facebook page!
This weekend will mark our one year anniversary! We think that’s something worth celebrating, and we’d love to party with y’all. Check out what we’ve got going on all week and what we have planned for Sunday.
Tuesday: $7 for a Panini & and Pint of Choice
Wednesday: Free Chocosutra Bon Bon with your Panini
Thursday: $5 off in.gredients t-shirt or tank top
Friday: $2 off Growler Fills, $1 off Growlers and Boston Round Glassware
Saturday: Happy Hour All Day
Sunday: Happy Hour from 6-10 pm, $5 off t-shirts and tank tops and specialty beer cocktails from id Soda
On Sunday, to celebrate our paper anniversary, we’re raising money for TreeFolks, a local non-profit growing Central Texas urban forests through tree planting, education and community partnerships. When you drink one of Rogness Brewing Company’s Beardy Guard (a reddish amber ale), half of the profits will go directly to TreeFolks. Our goal is to raise enough money to plant 12 trees, one for every month we’ve been open! Drink beer AND raise money to plant trees. Win/win.
We will also be joined by the fellas from Fine Southern Gentlemen, who will print limited edition designs from in.gredients, Windmill Bicycles, Little Yoga House and Anis Mojgani (who designed our poster!) on anything you’d like screen printed. The best part? It’s free! Bring your t-shirts or reusable bags and get them beautified. We will also have a photo booth set up by our favorite pals at East Side Compost Pedallers, which always makes for a good time.
Last but not least, it wouldn’t be an event without a little friendly competition. Go out into Austin, snap a picture of your favorite tree (or your interpretation of a tree) and tag it with #treesofATX. The best photo will get a prize at the party.
We hope to see you there!
We’ve been open for almost one year! We’re honored to serve our community fresh, local food and want to throw a big party to show our appreciation. We wouldn’t be here if it weren’t for the amazing farmers, ranchers, artisans and customers supporting our store.
On Sunday, August 4th from 6-10 we will be having our anniversary party and we’d love to see you there. We will have live music from The Blue Bird Specials, Patrick’s Beard, Rebecca Patek and Andrew Macdonald. As well as local brews, local food and local fun. We also realize it wouldn’t be a true in.gredients event with out a fundraiser. We’re teaming up with the fine folks from TreeFolks to raise some cash to plant a few more trees around Austin. It’s our paper anniversary, after all.
We will also be joined by Fine Southern Gentleman and their bicycle screen printing press. Make sure to bring your t-shirts, tote bags or anything else that needs to be beautified and get a free commemorative in.gredients print designed by local poet and artist Anis Mojgani (he also designed our incredible event poster.) We will have family friend activities and will be joined by some of our favorite local businesses and organizations. It’ll be a hoot, we guarantee it.
You can find more details about the event on our Facebook event page.
Summer is the perfect time to focus on healthy, plant-based meals. With temperatures in the triple digits, sticking to a diet full of locally grown produce is a refreshing way to beat the heat and survive this Texas summer.
We’re lucky that there are so many healthy, active and knowledgable folks here in Austin. We’re even luckier to be teaming up with Traveling Recipes for our first Community Cooking Class. Traveling Recipes was created by Andi, a former teacher who left the public school system to work on changing the way our community eats. She believes in forming a relationship with your food, eating lots of vegetables, and getting creative in the kitchen.
Andi is a food coach, private chef, nutrition educator and food blogger. Andi’s workshops inspire improved eating habits, increase knowledge of nutrition and whole foods while enhancing overall wellness. Our community class will teach you how to cook easy and wholesome food while having a great time. We will be sourcing and highlighting produce from several of our beloved local farms. Not only will you cook amazing food, you’ll know exactly where it came from and celebrate in the fact that you’re supporting your local food system.
If you have a little one, feel free to bring them! The wonderful ladies from The Little Yoga House will be joining us for the evening, providing yoga and fun activities for your kids while you’re cooking. The cost for the yoga class is $20 per child, cash or check only. If you do plan on bringing your little one along, please send us an RSVP email at email@example.com
If you like food, new friends and delicious beverages (we even have kombucha on tap!) join us on Saturday, July 20th from 6-8 pm for our first Wine & Dine Community Cooking Class.