SXSW Eco Panel Picker for this Fall’s conference is live, and we’re in the running! We’ve invited two European package-free grocers – Unpackaged and GRANEL from the UK and Spain, respectively – to join us for a discussion about the future of the growing trend. This is an important conversation to have as more and more “package free” and zero waste grocers are opening up across the globe. Now we need your help! Please VOTE FOR US. Registering is quick and free. Learn more about our proposed international panel and help us win here.
There are only two days left to vote for our next Community Partner! We’re collecting votes in two ways – in-store and online – until Wednesday, April 27th. Note that in-store votes – eligible with every purchase – will be weighted more heavily than online votes, so don’t forget to come vote in person, too. Below are the mission statements of each of our four finalists. Good luck to all the participating non-profits!
Workers Defense Project (WDP) is a membership-based organization that empowers low-income workers to achieve fair employment through education, direct services, organizing and strategic partnerships.HealthStart Foundation empowers young children to build a healthier future through early health education. We teach children how their bodies work, the food and fitness habits needed for good health, and how to care for the world around them so they can create a world with healthy families and environment.PEAS (Partners for Education, Agriculture, and Sustainability) is dedicated to connecting communities to the natural world with a focus on sustainable school gardening to inspire the preservation and conservation of our precious planet. We provide edible education, service learning, and teacher support to build well rounded school garden programs.Bike Austin improves quality of life for all of Austin and Central Texas by growing bicycling as a form of transportation, exercise, and recreation.
Help us decide who will be our next Community Partner – vote here before April 27th!
in.gredients wants to help prepare your pantry for Passover! We’ve added kosher dishes to our prepared foods case and have highlighted the items in.store that are Kosher for Passover – lookout for the little signs when you shop. Our incredible team member Sylvia shared her collection of her favorite recipes to prepare during Passover with us. Get Sylvia’s family recipe for an Ashkenazi-style Charoset by subscribing to our newsletter.
Recipes from Sylvia’s family:
Old Country Potato Kugel
- 3 large white or yellow potatoes
- 3 large yellow onions
- 3 eggs
- 2 tbs matzah meal*
- 1/4 cup Shmaltz
- Salt and Pepper
- Preheat oven to 375 degrees.
- Peel and shred potatoes and onions into a bowl and let them sit for a few minutes.
- Drain off excess water, then mix in a little bit of salt and pepper, as well as the matzah meal, then let the mixture sit for another couple of minutes.
- Mix in the eggs and most of the shmaltz or olive oil/bouillon substitute.
- Bake in a glass baking dish until crust forms on top of the kugel, and it starts to brown.
Serve these with an array of jams, maple syrup and/or honey. They’re great with basically anything – I like ’em with just a little squirt of serrano Yellowbird.
8 sheets of matzah
- Break the matzos into medium-sized pieces, then pour a bit of warm water over them, not enough to turn them to mush, just enough that they soften up a bit.
- While waiting for them to soften, whisk together the eggs and salt.
- Drain off any excess water from the matzos then *gently* mix the eggs in.
- Cook the matzos in a pan with a little butter or oil until they get nice and crispy.
1 apple, sliced thinly
- 3 cups Manischewitz blackberry or concord grape
- 1 cup Maine Root ginger brew or tonic water (or even Topo Chico if you want it less sweet)
- 1 orange (or 1/2 a grapefruit), juiced
- 1 lemon, juiced
- Thinly slice apples.
- Mix wine, fruit juices and apple slices and let sit for a few minutes.
- Mix with tonic water right before serving.
- Serve over ice.
Recipes from the Web:
- 2 cups flour, wheat, white, or a mix
- 1 cup water
- Pre-heat the oven to 475°. Have ready a two baking sheets lined with parchment, a rolling pin, and a fork for pricking holes.
- When the oven has pre-heated, mix together the flour and water. Knead briefly until the dough comes together into a smooth ball, 3-5 minutes. If the dough sticks to your hands or the counter, add flour a teaspoon at a time until it is no longer sticky.
- Cut the dough into egg-sized pieces and sprinkle the counter with flour. Working with one piece at a time, roll out the dough as thin as you can. Transfer to a baking sheet and prick it all over to prevent the dough from puffing in the oven.
- Repeat until the baking sheet is full. The breads won’t spread, so you can put the breads fairly close together. Bake until crisp, 3-4 minutes.
This easy, chilled borscht recipe highlights one of our favorite seasonal vegetables: beets!
- 1 cup (250 ml) sour cream to pass around
- 6 peeled boiled potatoes (optional)
- Juice of 1 lemon
- 2 Tablespoons sugar or to taste
- 2 lbs (1 kg) raw beets
- A little salt and pepper
- Peel the beets and dice them. Put the beets in a pan with 9 cups (2 liters) of water and salt and pepper and simmer for 1-1/2 hours.
- Let the soup cool, then chill, covered, in the refrigerator. Add the lemon and sugar to taste before serving (these could be added when the soup is hot, but it is more difficult to determine the intensity of the flavoring).
- Serve, if you like, with a boiled potato, putting one in each plate. Pass around the sour cream for all to help themselves.
- 20 Medjool or other soft, dark dates
- 5 oz goat cheese
- fleur de sel or other flaky sea salt
- Preheat oven to 375 degrees, and layer a rimmed baking sheet with parchment paper.
- Slice dates open lengthwise, remove pit, and place on baking sheet.
- Sprinkle each date with a small pinch of salt.
- Stuff each date with one teaspoon of goat cheese, and sprinkle another small pinch of salt overtop.
- Bake for 10-12 minutes, until dates are fragrant and tender and goat cheese has softened considerably.
- Sprinkle another pinch of salt over all the dates, if desired, Serve immediately.
- 3 cups sweetened, shredded coconut
- 4 large egg whites
- 1/2 cup sugar
- 1 teaspoon vanilla or almond extract
- 1/4 teaspoon salt
- Baking sheet
- Silpat or parchment paper
- Mixing bowl
- Mixing spoon
- Preheat the oven to 350°F. Place an oven rack in the bottom third of the oven and preheat to 350°F. Gather all your ingredients and equipment.
- Toast the coconut (optional). For deeper coconut flavor and extra-crispy macaroons, spread the coconut on the baking sheet and toast for about 5 minutes, or until just barely starting to show some color. Let cool slightly before using.
- Whisk the egg whites, sugar, vanilla, and salt. Combine the egg whites, sugar, vanilla, and salt in a mixing bowl. Whisk until the whites and sugar are completely combined and the mixture is frothy.
- Combine the coconut and egg white mixture. Pour the coconut over the egg white mixture and stir until the coconut is evenly moistened.
- Shape the macaroons. Line the baking sheet with a silpat or parchment. With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Space them an inch or so apart on the baking sheet.
- Bake the macaroons for 15-20 minutes. Bake the macaroons until golden, 15-20 minutes.
- Cool the macaroons. Let the macaroons cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Macaroons can be kept in an airtight container for up to a week.
- 6 tablespoons unsalted butter, plus more for pan
- 8 ounces bittersweet or semisweet chocolate, finely chopped
- 6 large eggs, separating yolks and egg whites
- 1/2 cup granulated sugar
- Confectioners’ sugar, for dusting
- Whipped cream, for serving
- Preheat the oven to 275 degrees with the rack in the center. Butter the bottom and sides of a 9-inch springform pan. Set aside.
- Place butter and chocolate in a large heatproof bowl and microwave in 30-second increments, stirring each time, until completely melted. Let cool slightly. Whisk in egg yolks.
- In a large bowl, beat egg whites until soft peaks form. Gradually add granulated sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
- Pour batter into the prepared pan, and smooth the top with a rubber spatula. Bake until the cake pulls away from the sides of the pan and is set in the center, 45 to 50 minutes. Cool completely on a wire rack; remove sides of pan. Serve at room temperature, dusted with confectioners’ sugar. Serve with whipped cream, if desired.
It may seem intimidating, but making your own fresh cheese at home is fun and easy. Ricotta is a fantastic cheese to start with because – as you will see in this recipe – you can make it in under an hour and enjoy it immediately; instant gratification meet the Slow Food Movement.
- 1/2 gallon whole milk
- 1/2 teaspoon citric acid
- medium saucepan
- slotted spoon
- On medium heat, warm milk up to 200°F, stirring frequently to prevent the milk from curdling.
- Once milk has reached 200°F, remove from heat, and add citric acid.
- Let sit for 10 minutes.
- Stir with slotted spoon to further separate the curds from the whey.
- Placing cheesecloth over a bowl, pour the milk into the cheesecloth, and strain the whey from the curds.
- Drain or squeeze cheesecloth until only ricotta remains, then transfer cheese to a container.
- Don’t toss your whey! Whey is valuable; find out how to reuse it here.
- Add salt to taste, and voila! You’ve made cheese at home!
Workers Defense Project (WDP) is a membership-based organization that empowers low-income workers to achieve fair employment through education, direct services, organizing and strategic partnerships.Bike Austin improves quality of life for all of Austin and Central Texas by growing bicycling as a form of transportation, exercise, and recreation.
HealthStart Foundation empowers young children to build a healthier future through early health education. We teach children how their bodies work, the food and fitness habits needed for good health, and how to care for the world around them so they can create a world with healthy families and environment.
PEAS (Partners for Education, Agriculture, and Sustainability) is dedicated to connecting communities to the natural world with a focus on sustainable school gardening to inspire the preservation and conservation of our precious planet. We provide edible education, service learning, and teacher support to build well rounded school garden programs.
Vote here before April 27th!
Come volunteer in the garden this Saturday from 1-4 PM to help remodel and re-plant some of our above-ground garden boxes. Learn about various irrigation and growing techniques from our very own expert, Farmer Sue. Come prepared for digging, lifting, light carpentry, and problem-solving! Bring gloves and a shovel and/or trowel if you have ’em, and bring your gardening questions/answers!
Sign up by emailing Josh (email@example.com) by Friday at 5 PM.
Making Austin Slave-Free: A Discussion with Allies Against Slavery
Come out tonight for our last First Friday Block Party benefiting our community partner Allies Against Slavery. To get a better idea of the work Allies Against Slavery does to make Austin a slave-free city, we spoke with their Community Engagement Coordinator Jordan Ring, about the things we can all do to combat modern-day slavery.
Ring first learned about human trafficking while she was living in Louisiana and researching the use of systematic rape during the Bosnian War. “Rape was used as a tool of war; it’s the first time rape was recognized as a war crime,” she said. When Ring learned that human trafficking remained a present-day issue, she began to search for ways to take action against it and discovered Allies Against Slavery.
“I was looking at human trafficking through the lens of Bosnia; I was looking into it as a post war thing,” she said, “A friend told me that human trafficking was happening here – not only in the United States but in Louisiana, in Shreveport. I felt like I had a responsibility to my family, to my neighbors to become aware of this. I moved to Austin in January in 2014 and I went to my first Allies meeting in February, 2014, so my timing was very strategic.”
Allies Against Slavery works with groups across Austin to help raise awareness of human trafficking, spread support for survivors and form definitions of what human trafficking looks like in Austin for each at-risk population. Once Allies defines the characteristics of a certain population at risk of human trafficking, they then design programs that work to identify potential victims and lower the risk of individuals being targeted for trafficking.
“Understanding what identifies a population at risk of human trafficking increases the chances of discovery and police intervention,” Ring said. “In October we petitioned City Council to get them to ensure that ending human trafficking remains a priority in Austin. I work to mobilize the community of Austin; in Austin we actually have one of the largest rates of human trafficking in Texas. Allies works to create a community where survivors can access the things that they need to truly heal. There’s hope here, people believe Austin has potential to be a slave free city. I think the true fight of making Austin a slave free city is in the day to day – rethinking our roles as neighbors, rethinking our roles as consumers.”
Cheap, industrial food often comes with a high price – in an effort to reduce the cost of labor, migrant workers are recruited, exploited and paid incredibly low-wages. Debt bondage is the most common system of cheap labor and human trafficking within the U.S.’s industrial food system.
“There is a lot of exploitation within the food system,” Ring said. “Migrant farmers are brought to farms out in the middle of nowhere with 10-15 guys living in a single bedroom trailer having to pay $1000 rent each month per person. They are charged for their rent, for their meals, and if they come up short on paying back either they go further into debt. They have no means of communicating with the outside world.”
Migrant workers harvest the majority of produce found at fast food restaurants and in big chain grocery stores in the U.S..
“We as a consumers in America always want more for less, and we don’t question the chain of people attached to each product we purchase,” Ring said. “Businesses are always looking to offer competitive prices on products. They tend to cut on the labor side; what that typically does is create a market for slave labor and debt bondage.”
Wage slavery and exploitation are common in the production of many kitchen staples – including sugar, coffee and chocolate. To guarantee that their food is from ethical, slave-free sources, consumers have to take the responsibility to ask where their food comes from or shop at stores like in.gredients that investigate and approve the source of each of their products.
“What we can do is shop local and ask about supply chains,” Ring said. “As consumers we have a lot of power. If you want to live in a slave free city, you should be aware of where your food and clothes come from; and that starts with a conversation at the store, with the manager or owner.”
Allies Against Slavery’s annual gathering, the Slave Free City Summit, is happening later this month at the For the City Center on April 22-23.
“The Summit is a way for us to connect with other passionate abolitionists in Austin,” Ring said. “We are going to discuss how our history influences the landscape of Austin today. We as a community have to understand the nuances of the issue. We are also going to talk about survivor leadership, which is always really powerful. I am really proud of the people helping organize this event.”
In addition to the Slave Free City Summit, there are many ways to get involved in Allies Against Slavery’s work to make Austin a slave-free city, including attending their monthly meetings, coming to our First Friday Block Party where a percentage of the night’s proceeds are donated to our Community Partner, and bringing your own container when you shop at in.gredients. For the month of April, we are doubling the amount we donate to our Community Partner each time customers bring in their own containers.
“There are ethical alternatives we can begin to invest in as a community right now,” Ring said. “People have to rethink what community engagement looks like. Human trafficking is happening here in Austin, but it doesn’t have to. The end of the story can be full of hope and healing, and we contribute to this story, as neighbors, as consumers, as members of this community.”
As we wrap up our inspiring partnership with Allies Against Slavery, lookout for the chance to vote for our next Community Partner later this month.