Food Find: Bufalo Bob's Chalupas

It's full on summer now in Austin. Triple digits day after day. We get up painfully early every morning to take our dog for a walk as the sun comes up. He's a Golden Retriever, and even with his summer haircut, he still can't stand to be out in the heat in the later parts of the day. That means he's cooped up inside a lot during the week, so we try to get him out on the weekends for a little adventure. This weekend, we took him to "dog springs," next to Barton Springs pool. This is where folks on the hike and bike trail bring their dogs for a little cooling off and some splashing around. It's a great spot for dog and people-watching, whether you have a dog or not.

I've been going to Barton Springs since I was in college. Maybe it's the smell of Chuy's restaurant occasionally blowing in the breeze, but I always end up craving Mexican food after a good swim and some lounging in the shade at the springs. This weekend wasn't any different. But we didn't really want to load up on a greasy bowl of queso. A friend had sent me some info from the Alamo Celiac group's site with a story about Bufalo Bob's Chalupas. It's just a few blocks away from the springs on South Lamar, across the street from the Bicycle Sport Shop.



Bufalo Bob's (spelled with one f) is a food trailer serving chalupas made with certified hormone- and antiobiotic-free chicken and bison, and local and organic produce whenever possible. It's not the grease- and salt-fest you're used to. It's low-fat and low-sodium, but full of flavor. These chalupas are fresh and satisfying but with healthier ingredients including hummus, flax seeds, and spinach. I tried the Athenian — a tostada with hummus, flax seeds, green olives, shredded chicken, spinach, onion, tomato, a sprinkle of Parmesan and a spicy salsa. My husband had the Cretian, which was the same tostada with ground bison instead of chicken.



The best part — the owner's wife is gluten-intolerant so two-thirds of the menu is gluten-free (and clearly marked) and he's very careful to avoid any potential cross-contamination. The primary ingredient that makes the other items on the menu not gluten-free is a special version of his hummus, the Texas hummus, which he makes with Lone Star beer. (His regular hummus contains no beer and no gluten.) One section of the menu is vegetarian, one section is made with chicken and the other section with bison. The chalupas were fresh and tasty and very satisfying, but without leaving you feeling weighed down. One warning, once you bite into your chalupa, there is the inevitable crumble and cascade of toppings, so it's not dainty eating. Just grab some extra napkins.



After a morning out playing in the springs and the sun, we were ready for some shade. Bufalo Bob's is a trailer, but it has a very nice covered and raised deck with picnic tables for diners, which I wish was more common around the food trailers in town. And it's conveniently located next to Bananarchy, so you can grab a frozen chocolate-covered banana for dessert. (Ask for the vegan version if you're gluten-free). It's the perfect follow-up to Bufalo Bob's spicy salsa.

Bufalo Bob's is open Wednesday through Saturday 11am-9pm and Sundays from 11am-7pm. I'll be heading back there for lunch during the work week too.

Bufalo Bob's
600 South Lamar (across the street from Bicycle Sports Shop)
512.662.2801

Making Healthier Food Choices: More with Robyn O'Brien

A few weeks ago, I posted this video of Robyn O'Brien speaking at TedxAustin on how our food supply is making us sick. O'Brien is a former food industry analyst who used her analytical skills to research our food system after one of her children had a severe allergic reaction. She was in Austin this week to give another talk at a luncheon and invited me to come.

Disclosure: the talk and luncheon were sponsored by Stonyfield Farm. They provided us with lunch at the Shoreline Grill and a goodie bag containing O'Brien's book The Unhealthy Truth: One Mother's Shocking Investigation into the Dangers of America's Food Supply and What Every Family Can Do to Protect Itself, a Stonyfield Organic Yogurt Cookbook, Going Greener Guidebook magazine produced by Body & Soul (now Whole Living) and Stonyfield, a spatula and a baby bib.

At the luncheon, O'Brien shared some facts...

• One out of three American kids have autism, allergies, ADHD, and asthma.

• One out of 17 kids under the age of three has a food allergy.

• There has been a 265% increase in hospitalizations of people with food allergic reactions.

• From 1997 to 2002, the number of people with peanut allergies doubled.

• The United States has one of the highest rates of cancer in the world. If you move to the U.S. from another country like Japan, your likelihood of developing cancer goes up four times.

• In the U.S., one out of two men and one out of three women can expect to get cancer.

• Cancer is the leading cause of death by disease in children under 15.

• The U.S. spends more money on healthcare than any other country. Sixteen cents of every dollar is spent managing disease (nine cents of every dollar is spent on food).

So what is a food allergy? When your body responds to a food protein as a foreign entity and launches an inflammatory response to drive it out.

• Milk allergy is the most common allergy in the U.S. From the USDA, O'Brien learned that in the 1990s, the U.S. began engineering new proteins into our food supply, starting with milk. In 1994, scientists engineered a synthetic growth hormone to increase production and profitability. No human trials had been conducted but animal studies shows it increased mastitis, ovarian cysts, lameness and skin disorders in cows that increased antibiotic use. Canada, the U.K., Australia, New Zealand, Japan and all 27 countries in Europe wouldn't allow these hormones into their food supply because they had not been proven safe. In the U.S. it was allowed with the justification that it had not been proven dangerous. Yet studies started showing that these hormones led to elevated hormone levels in people that are linked to breast, colon and prostate cancer.

• Also from the USDA, O'Brien learned that in 1996 to increase profitability, a new protein was introduced into soybeans so that they could withstand increasing doses of weed killer. One human trial conducted showed that these soybeans caused an increase of 50% in soy allergies. Just like with milk, other countries would not allow this into their food supply, but the U.S. did.

• Another engineered protein was introduced into corn so that it releases its own insecticide as it grows. Again, this corn was banned in other countries, but allowed here. Some countries didn't even want the plants introduced into their soil.

• O'Brien's research from the Grocery Manufacturers Association showed that 80% of processed foods in the U.S. contain genetically-engineered ingredients. But corporations like Kraft, Kelloggs, and Coca-Cola are not using those synthetic ingredients in the products they formulate for other countries because consumer demand there would not allow it. "We have the ability to make that change here," she said.

So what is the answer to all of this frightening information? In a world where it's already so challenging to feed ourselves and our kids because of budget and time constraints, how do we navigate the grocery store? How do we know what foods are safe? And here is one of the things I admire most about O'Brien — she's real world. Her mantra is "don't let perfect be the enemy of good." She advocates taking one step at a time to steer your family's food away from unhealthy ingredients. Change the milk you drink or switch to organic for certain produce that contains the most pesticides. Or make a transition to eating less processed food.

O'Brien's foundation, AllergyKids, has primers on organics, nutrient-dense foods, GMOs, and lots of tips on what you can do at home, at school, and in the grocery store to steer towards healthier food.

One thing I've learned in making the transition to a gluten-free diet, I can't take in all the information I need at one time. I have had to do it in stages. One step at a time. And I've been at it more than a year now. I keep learning more every day about how to eat healthier and help my body recover. But I've seen the same thing that O'Brien saw in her kids: change. As I started making changes, I started feeling better. The better I felt, the more energy I have had and the better my body has functioned, the further I can go. In her book, O'Brien noticed that her children started having a much easier time going to bed after they made some changes in their diet. It's little steps like that that make a difference and can build into big progress over time.

Just take one step. Read a little, learn a little more, and take another step. I hope this inspires you to take a look at what you're eating and how to make healthier choices.

Robyn O'Brien Video: How Our Food Is Making Us Sick

A friend sent me a link to this video of Robyn O'Brien speaking at TEDxAustin and I think it's worth sharing. O'Brien is the author of The Unhealthy Truth: How Our Food Is Making Us Sick and What We Can Do About It and The Unhealthy Truth: One Mother's Shocking Investigation into the Dangers of America's Food Supply — and What Every Family Can Do to Protect Itself.

O'Brien is a former food industry analyst who used her analytical skills to research our food system after one of her children had a severe allergic reaction.

Her research revealed that some chemicals were allowed into U.S. foods that are not allowed in most other countries. In most developed countries, chemicals and substances are not allowed into foods until they are proven safe. In the U.S., these ingredients are allowed into our food until they are proven unsafe. Anybody feeling like a guinea pig?

Check out allergykids.com, which she founded, for more info.

Going Gluten-Free

The news
It's time to come out of the closet...I've gone gluten-free. After several years of increasingly bad health, painful stomach cramps and other horrible digestive issues, increased migraines, fatigue, debilitating joint and muscle pain, memory loss, foggy headedness, clumsiness, loss of coordination, walking into walls... the list goes on, I decided to go gluten-free temporarily to see if it made a difference. Mind you, this was after years of doctors telling me that I had IBS and handing me another prescription. None of them seemed concerned by the cause of all these symptoms. I didn't want to medicate the problem, I wanted to solve it. Most of all, I wanted to be healthy again. I wanted to be me again. I also did an independent test to see what those results would be. They came back positive for gluten as the culprit. So I wanted to know for sure.

With fantasies of one day going to pastry school, I didn't want going gluten free to be the answer. But I had to know. I could not continue feeling so bad and compromising so much of my life. I decided to do a 3-6 month gluten-free experiment. Mostly, I was hoping to rule it out, even though that would leave me with no obvious solutions. Going gluten-free was not as easy as I thought. It took months of research and reading and investigating to begin to understand how to eliminate my gluten exposure.

But it worked. I've gotten better. Much, much better. Initially, I was kind of bummed. No more of my newly discovered favorite pizza at Little Deli. No more traditional baking. No more of my all-time favorite chocolate chip cookies or shortbread. No more food in Asian restaurants using soy sauce in their foods and marinades. No more treats from Rebecca Rather's Rather Sweet Bakery. No more naan bread in Indian restaurants. No more going into a restaurant and thinking I have the liberty of ordering what I'm in the mood for. Now I have to ask if they have even a single safe item I can eat and hope it's not cross-contaminated. No more spur of the moment dining out with friends (I have to do research first to see if it's safe) or be limited to the short list of places I have already checked out and I know are safe. Ugh.

OK. Now that I've gotten that out of my system... Here's the good part. I. FEEL. BETTER. So much better. It's a slow road back and it's not over, but almost all of those symptoms listed above are gone or going. And it feels so liberating to start feeling better and leave some of those symptoms behind, that I can let go of all those favorite foods that were making me sick and be glad to know how to feel better. I've also worked with a nutritionist to educate myself and improve my healing and recovery.

The blog
I started this blog as a way to continue to learn about food, to share recipes and to improve my photography skills. For years, I used to produce a series of recipes cards for the holidays to send to friends. It was a fun way of sharing the recipes I had tried throughout the year and that had become favorites. I would experiment, sometimes for years, with different versions of a particular dish, until I found THE ONE. You know, the one you know you'll never want to give up. The recipe you'll reach for over and over and you know your search has ended. Like the chocolate chip cookie recipe or the shortbread recipe that I mentioned earlier. It was fun to find those and share them with friends.

But I always had trouble limiting myself to the dozen or so recipes that I had to narrow it down to each year. Even with that number, the production of all those cards was quite something. This blog was a place I could share many more of those recipes that became favorites, but I could do it all year long. And they'd be archived and available anytime on the web. No more remembering recipe cards or making a list. I even use the blog archive on my iPhone at the grocery store to look up an ingredient list to make sure I'm not forgetting something. I hope other people do too.

So now, I'm going to be taking a fork in the road. I'm going to leave up my old recipes for those who can enjoy them. But I'll be making things gluten-free from here on out. For many recipes, this won't make any difference or not much of one. Sometimes the solution is to simply sub in gluten-free tamari for soy sauce or using gluten-free pasta instead of wheat pasta. So I'm glad I can still share recipes with everyone. Where it will really be different is in the baking. I'll be exploring a whole new world of baking gluten free. And I'll also be working of making gluten-free versions of those old baked favorites already in the archive.

This process has made me realize that even though I thought I knew a lot about food and was making healthy choices, I still have so much more to learn. Food is fun. But it can also be nourishing. It's supposed to be anyway, if we make the right choices.

I also have to share how incredibly inspired I have been by reading the books and blog of Shauna James Ahern, the Gluten-Free Girl. I can only aspire to her eloquence and her open-heartedness in her life and in her explorations of good eating. She has boldly and bravely and gracefully forged a path that makes the transition for others like me so much easier. Thank you, thank you, thank you.

I have also been overwhelmed and inspired by the stunning photography of Aran Goyoaga of Canelle et Vanille. She has recently made the transition to going gluten-free and with such style and grace, I can't help but be completely seduced by her images and recipes.

Locally, blogger and gluten-free chef Jessica Meyer of ATX Gluten-Free has been a wealth of local information and tips on eating gluten-free in Austin. She's putting together a gluten-free pizza fest on her blog in February. I can't wait. Pizza is the thing I miss most.

And I have to give a shout out to my buddies Kim and Leslie. They have both gone through this transition ahead of me and shared valuable information and resources that made things so much easier for me. Bless you both. And thanks to my sweetheart for so gracefully giving up the gluten in our house and always being so incredibly supportive. I am a lucky girl.

OK. This is way too much about me. Let's get back in the kitchen. More tasty treats coming up.

P.S. For more info on symptoms related to gluten sensitivity and celiac:
• symptom guide from Gluten Free Works

Uchiko is coming!

I've already had my nose pressed up against the glass trying to get a peak inside. Uchiko, the much-anticipated second restaurant from Uchi's Tyson Cole is coming soon.

The new Uchi/Uchiko web site went up today complete with Uchiko's new "Japanese farmhouse" menu. I can't wait!!

Uchi has been my favorite restaurant since they opened. From day one at Uchi, every single detail has been crafted and presented with precision and easy elegance. The food, the service, the design... it's become the standard by which I measure other restaurants. And most impressively, that standard has remained consistent every single time I've dined there. It is our special occasion restaurant of choice and the place we are always most excited to share with friends who come to visit Austin. I can't wait to see what Uchiko has in store for us now. I drive by the new Uchiko location every morning on my way to work and have been watching the progress and tapping my foot with impatience. I'm really excited that an opening date is in site next month.

In the interest of full disclosure, between the time I shot this photo earlier in the week (planning this post) and actually putting it up today, I've been invited to a half-price soft opening preview, which I most certainly will be attending. I can't wait to report back. But I would have made reservations on my own, and as a matter of fact, had already called last week trying to do so. I'll be doing so again, probably before we even make it to the preview. I am by no means a professional restaurant reviewer, nor do I pretend to be. But I will be happy to share my enthusiasm and the highlights of my experience with you. I won't be "reviewing" it, but I'm always happy to share food experiences that I'm excited about.

Until then, get a look behind the scenes at Tyson Cole's blog, TysonatUchi.com. He includes photos of the interior and the food.

Uchiko
4200 North Lamar
Austin
512.916.4808

New online magazine: Sweet Paul

My lastest food crush is not an ingredient or a flavor, but a magazine...



I've worked for city and trade magazines since I was in college and during all of that time publishers have been anxious about the possibility of magazines moving online from print — thinking that that could only be a bad thing. It's only now just beginning to happen in a real way. With ad revenues down and popular print publications like Gourmet, Domino, and Metropolitan Home, among many others, being shut down, it seems like time for a new model. It's very exciting to see new publications taking shape and showing us another way to succeed in publishing.

The first issue of Sweet Paul magazine has just been released online and it's a beauty. Food and prop stylist and blogger, Paul Lowe, has produced this stunningly beautiful new online magazine. Sweet Paul, focusing on "the sweet things in life," features recipes, crafts and entertaining ideas with photography and styling that takes my breath away. I love that the recipes are positioned with their photos and not pages away on a jump. Big congrats and best wishes to everyone at Sweet Paul! Can't wait to see the next issue.

(Sweet Paul cover image used with permission.)

2009 Top 10+ List

As 2009 makes its exit, I wanted to put together a top 10 food list. As I started rounding up candidates, I got carried away and ran over. I think more is better. Enjoy.

And here's to a peaceful, healthy, and happy new year to all!




#1: By far, my biggest new food addiction of the year is Maine Root's Ginger Brew. It's not just a sugary ginger-flavored soda. It's full of real deal spicy ginger and made with organic evaporated cane juice. It's just the right balance of spicy and sweet. It's not just tasty, but it's also very soothing for a tummyache or headache. I can't stop drinking the stuff.




#2: Tacos, tacos, tacos...especially al pastor tacos. We've been trying some of the taco trailers around town and thanks to some tips from my friend and photographer, Matt, and the excellent local blog, Taco Journalism, we've narrowed down our favorite al pastors to these three: La Guera on South Lamar, Rosita's Al Pastor on Riverside, and Piedras Negras (which will forever be called "Not Dos Hermanos" because that's the name Matt introduced me to it with. It sits on the old site of Dos Hermanos) on Cesar Chavez at Pleasant Valley. I'm not sure I could pick a favorite at this point but I'll keep trying. Photo above is of al pastor tacos from Rosita's Al Pastor trailer on Riverside.




#3: Dim sum on the fly from Get Sum Dim Sum. Photo shows my favorite lunch order: steamed veggie dumplings, shrimp and pork shu mai (or chicken potstickers), a bbq pork steamed bun, and a sesame ball to finish. That's our golden retriever, Jasper's, nose in the photo. He likes dim sum too. Their food is fresh, fast and easy. And best of all, there's no MSG. The chef hails from San Francisco's Yank Sing.




#4: Tam Deli's lemongrass pork banh mi sandwich. There are no words. I could eat this sandwich and drink their limeade every day. Really. Tangy lemongrass pork with fresh pickled carrots, cucumbers and jalapenos with cilantro on a crusty bun. I want one now.


We also love their shrimp and pork vermicelli bowl and the steamed rice noodle wraps filled with mushrooms and pork and topped with Tam's homemade pork pate and crunchy garlic on top. It's pure comfort food.




#5: Mighty Cone's avocado cone. Hot and steamy avocado with a crust of sesame, almonds, chile and cornflakes. Great street food. I spotted the recipe for their chicken cone in Food & Wine recently. Can't wait to try it at home.




#6: June Taylor's tayberry conserve. Tayberries are a cross between raspberries and blackberries. I've always been a blackberry jam girl, especially on steamy buttermilk biscuits. But June Taylor's tayberry conserve has usurped blackberry of it's highest position. Her pear vanilla butter is another favorite.




#7: Sesame mochi. I had one of these for the first time at 10,000 Waves — a Japanese bath house and spa in Santa Fe. It was the perfect snack after a soak in the hot water. I've been searching for them ever since. Finally found them locally at the Japanese market Asahi Imports. Mochi is wrapped around a sweet red bean paste and then covered in black sesame seeds. These are also considered a good luck treat at New Year's so it's the perfect time to indulge after a bowl of noodles.




#8: Speaking of noodles... Santa brought me this beautiful rustic donabe, a Japanese ceramic hot pot. Made of porous clay that is partially glazed, it can stand up to high heat and holds that heat evenly for a long time. This one came from Tortoise General Store. Find out more about donabe and hot pot recipes from Harris Salat of the blog, Japanese Food Report and co-author of Japanese Hot Pots.




#9: The first thing I saw as we walked into San Francisco's Ferry Market was Boccalone's pig sign. Tasty salted pig parts indeed. I've never really been a big fan of "cured meats" but now I'm a convert. Their orange and wild fennel salame is my favorite.




#10: All summer I kept a constant supply of coconut and mango Smooze Fruit Ices in the freezer. All natural and dairy free, these are great treats on their own or in a smoothie. They'll cool you right down after being out in the Texas heat.




#11: Frank hot dogs. From the "jackalope" (rabbit and antelope sausage with huckleberry compote, sriracha aioli and smoked cheddar) to the "Chicago" dog with day glow relish, they've got what you're craving. Take a look at their drink menu too.




#12: Bi-Rite Creamery's ice cream in San Francisco. It's a good thing I can't get this stuff regularly, I'd be in trouble.

Menu for Hope Six

The Menu for Hope annual fundraiser has begun. The campaign was started five years ago by Chez Pim in response to the tsunami in Southeast Asia. She wanted to do something to help and has since hosted Menu for Hope every year with other food bloggers. In just the past three years, they've raised nearly $250,000, $10 at a time.

The idea is simple, but brilliant. Food bloggers from around the world offer amazing food-related items in a raffle that you bid on. The money goes to the UN World Food Program, the largest food aid agency in the world, feeding hungry people and helping them become more self-reliant. Money is collected by a third-party site, First Giving, who handle the collections and send the money to the World Food Program. For more information about Menu for Hope and the World Food Program and the kinds of programs this campaign supports, check out Chez Pim's site.

Prizes are donated by bloggers and come from all over the world. This year, I bid on everything from photo equipment (a camera bag and a light set), to food treats (a spectacular vanilla basket, Japanese delicacies, a giant chocolate sampler), to a couple of food photography classes and even this groovy sculpture made by Food Woolf (I can see that one hanging in my kitchen). Truly, the prizes were so tempting, it was hard to rein myself in. Tickets are $10 each and with each ticket you get a chance to win one item.



Check it out and place your bid today. It's such a fun way to do some good in the world.

Texas Book Festival this weekend

We're just back in town and still a bit road weary. I'll have more recipes soon, but wanted to pass along this info first, before the weekend gets going. The Texas Book Festival takes place tomorrow and Sunday at the Capitol in downtown Austin.

There is a long list of authors from across the spectrum who will be participating, but the best part to me is the cooking tent, where cookbook authors will speak and demonstrate.

Rebecca Rather will be making recipes from her new book, The Pastry Queen Parties. You can also check out Lydia Bastianich, Guiliano Hazan, and Ellie Krieger. There will be panel discussions with Austin City Limits performers (who are also cooks) and "Inquiries into the Nature of Slow Money: Investing as if Food, Farms and Fertility Mattered." That's a lot to feast on.

2009 Texas Book Festival
Saturday, 10/31 & Sunday, 11/1
main site
schedule
authors list
how to attend

Station Break

We're making a break for the mountains this week. But stay tuned. I'm taking some really good reading material and will be back with more recipes soon. Here's a taste of what's in my book bag...

• Ratio by Michael Ruhlman

• Golden Door Cooks at Home by Dean Rucker and Marah Stets

• Falling Cloudberries by Tessa Kiros

• and the latest (and last) issue of Gourmet, Delicious, Olive, Donna Hay and Martha Stewart Living.

Say it ain't so! No more Gourmet!

News today that Condé Nast is shutting down my favorite American food magazine, Gourmet. It's incomprehensible that they are keeping the dumbed down Bon Appetit and it's design director's disdain for "pretty food photography." What a disappointment. (I recently canceled a free subscription to Bon Appetit. I signed up for it for the single purpose of reading Molly Wisenburg's new column – a single shining beacon in an otherwise dark forest.) But I just couldn't take another issue of their food photography.)

Since Ruth Reichl took over Gourmet, they have been one of the few sources for in-depth articles on our food and where it comes from. Articles like these from Barry Estabrook in his Politics of the Plate column and others will be sorely, sorely missed...

The Price of Tomatoes

Carbon 101

Genetically-Engineered Crops

Conscientious Carnivore

Having spent my career in publishing, I understand some of the forces at work here. I can only hope that this pool of writers, editors, designers, photographers and stylists can come together in some other form to continue delivering this information to us.

Today's reaction from Reichl here from the Los Angeles Times.

New York Times: Reichl plans to write her own book.

New York Times: Closing the book on Gourmet

Email your reaction to Condé Nast here.

There is one small thing to look forward to in all this mess... a new 10-episode PBS series will begin airing this month in which Reichl explores cooking schools all over the world. The series begins October 24 in Austin. Check your local PBS station to get your fix.

Madam Mam's now open at the Village

One of my favorite Austin Thai restaurants is now open in our neck of the woods and I am giddy with excitement. Madam Mam's opened a new location this week at the Village on Anderson. It's directly across from the Alamo Drafthouse and shares the same parking lot.

We eat regularly at the original campus location, but are so very happy to have this new one so much closer. This is Madam Mam's third Austin restaurant. The second opened a few years ago in South Austin at Westgate. It's really good to see them doing so well.

Madam Mam's is known for their explosively flavored Thai dishes and reasonable prices. Along with Thai Fresh, which, sadly, is far, far away from us in South Austin, it is my favorite for Thai food in Austin.

We tried the new location for the first time this week and found the food we loved in a more upscale setting. As the Westgate location seems a little more dressed up than the very casual student eatery on Guadalupe, this Anderson location seems to go one step further. The deeply-colored interior is soothing and exotic with lots of woods, beautiful artwork and statues, a stunning teak Buddha wall hanging (in photo) and a bright fish tank in the center of the dining room.

I only had my iPhone with me or I would include more photos. But check it out for yourself. It feels almost spa-like.

The only downside I see is that the parking, already a challenge around the Alamo, will become more difficult. I would recommend parking in the front section of the big lot, closer to Anderson, to stay out of the fray of the moviegoers.

As far as we could tell, even though the setting feels much more upscale, the prices appeared to be the same which makes this a great place for a real night out that won't hurt your pocketbook. And we especially love that they are open longer hours and every day.

Madam Mam's
2007 Anderson Lane, #419
(directly across the parking lot from the Alamo)
512.371.9930
open daily 11am - 10pm

To learn more, read the Austin Chronicle's review of the Westgate location.

Anticipation

Something beautiful is coming. Stay tuned.

Food Find: Paqui Tortillas

Just got turned on to a new taste sensation (thanks to a review in the Chronicle) that I had to share: Paqui Tortillas.

Locally-made, "Paqui" (pronounced pah-kee) comes from the Aztecs and means "to be happy." The flavors of these pillowy soft flour tortillas will make you happy...buttermilk, roasted jalapeño, cilantro and pumpkin.

As I stood in line at the checkout holding them, the guy behind me asked if I'd tried them before and started exclaiming about how good they are. He was right.

The company's web site says they "shun all things mass-produced and ingredients heavy on preservatives." Their tortillas are made with natural and organic ingredients.

We've tried all but the pumpkin, and I have to declare the cilantro my favorite, with the buttermilk and roasted jalapeño coming in right behind. The jalapeño have a nice little zing and the cilantro flavor shines through. They add a new dimension to quesadillas, breakfast tacos or any other kind of taco your heart desires.

Paqui Tortillas can be found in the fridge case at Whole Foods, FreshPlus, Thoms (on Barton Springs) and from Greenling and Farmhouse Delivery. Check them out.

Test Drive Cookbooks

The other day I scored and I just had to share my bounty with you.

I have lots and lots of cookbooks. Too many cookbooks. Like many other foodies, I'm always adding to my Amazon wish list every time I hear about another interesting one. I try not to splurge too often on the actual purchases, but my hunger never abates to explore new cookbooks. A few summers ago, I was driving past the big downtown library that is just blocks from my office. I remembered that I have a library card, but that I hadn't used it in a long time. It was a hot summer day and the idea of browsing the cool, dark stacks on my lunch hour was very appealing. I came home with a big pile of cookbooks that day and several other days too. Free exploration!

But I hadn't been back since that summer –– thinking that they probably hadn't added many new books since then. Boy, was I wrong. Turns out that same library is now being renovated. So you can't go inside and browse the stacks until they reopen. But you can search their collections online and place a hold on a book you're interested in. You get an email when it's ready to pick up. You can request a pick up at your neighborhood library, or if you're downtown, at the Austin History Center (until the Faulk Library reopens).

So one day I ran through my Amazon list and did a bunch of searches. I was pleasantly surprised that most of the books on my list were possible gets. And get I did. The titles in the photo above are only the beginning. There are already more books waiting for me to pick up. Watch for posts from these sources soon as I take the books into the kitchen.

So in these times of belt tightenting, if you wanna get a free new cookbook fix, try your local library.

Read this now

I just picked up my March issue of Gourmet magazine and read this shocking article by Barry Estabrook. I was stunned and horrified that buying out of season tomatoes from Florida is essentially supporting the enslavement of the farm workers who pick them. This is an article that everyone should read. Links below.

Read the article:
Gourmet's "Politics of the plate: the price of tomatoes"

Find out what you can do:
Coalition of Immokalee Workers (CIW) Campaign for Fair Food

To buy slave-free tomatoes:

• When you can, buy locally from the farmers market.

• Buy tomatoes at Whole Foods, the only supermarket chain to support the CIW Campaign for Fair Food, which means they promise not to deal with growers who tolerate serious worker abuse and support a living wage.

• In the off-season, buy locally-produced hydroponic greenhouse tomatoes instead of tomatoes from Florida or Mexico.

Newflower Farmers Market opens in South Austin

There's a new natural foods store in town. Newflower Farmers Market (if you're from Colorado, you might know them there as Sunflower Farmers Market) has opened a 38,000-square-foot store in South Austin at the corner of William Cannon and Manchaca.

This is apparently the first of three or four planned stores for the Austin area. Touting "serious food...silly prices," the mission statement on their web site says they offer the best quality food at the lowest prices in town. While Austin already has Whole Foods and Central Market vying for the gourmet and natural food markets, Newflower is offering some much welcome lower-priced competition.

Sorry for the bad photo, I only had my iPhone with me, but here's the sign in their store explaining their concept.



I shopped there for the first time recently and wanted to share what I found...

Roasted red peppers, 10 oz. jars, 2 for $4 or $2.89 each
New York strip steak, bone-in, $3.97/lb
Boneless lamb steaks, 3/4 lb. for $5.99
Organic baby spinach, 6.5 oz, $1.99
Synergy brand bottled kombucha, 16 oz, $2.99
Odwalla bottled smoothie, $2.50
Small pineapple, 88 cents
Organic mini sweet peppers, $1.99/lb
Hothouse cucumbers, $1.49/lb
Organic Granny Smith apples, $1.49/lb
Organic yams or sweet potatoes, $1.49/lb
Organic Swiss Chard, 2 for $3
Organic grape or cherry tomatoes, 2 for $5
Boneless skinless chicken breast $2.99/lb
Salmon fillets, $5.99/lb
Dried cranberries, $2.99/lb
Sweet Leaf bottled tea, 16 oz., $1.99

Their beef is from Harris Ranch. This is corn-fed, not grass-fed as I prefer to buy at our local Austin farmers market. But if you're going to buy supermarket beef, theirs appears to be of better quality than most. They don't feed any animal proteins to the cows and test for pesticide and antibiotic residue and use higher standards than the FDA, which is an admittedly low bar.

I couldn't find any information about where their fish is sourced. While I'm tempted by the salmon prices, I'd rather pay more for wild than to support farmed salmon.

Newflower had lots of produce available at even lower prices for non-organics but I go organic whenever possible. Newflower says they keep their prices low by having low overhead and buying direct by the truckload. You can read their mission statement online.

I was also impressed with the amount of gluten-free products they offered.

They have a weekly sale flyer that you can access online or have them email to you if you sign up. On Wednesdays, their new and previous week's sales overlap, so you can get double the sales if you shop Wednesday.

Compared to the downtown Whole Foods or either of the Central Market stores, this is a small store. They didn't have everything I would need to make it one-stop shopping and it's a long, long way from my house, so I probably won't be shopping at that store regularly. But if they open one closer to my neighborhood, I'll definitely be a regular. Check it out and let me know what you think!

Jam Happiness

I'm off today for the holiday and so am lollygagging around the house. The dog and I both heard a delivery truck pull up moments ago and it got me wondering what I might have ordered recently. Then I remembered...June Taylor Jams! Eureka! I peeked out the window and saw the FedEx truck at the house next door. Hopes dashed.

Not three minutes later, I heard another delivery truck. The dog and I both looked out to see UPS in front of our house. That's more like it.

And so now, I am able to give you... June Taylor Jams. June Taylor's pear and vanilla fruit butter is one of the finest things I have ever tasted. The combination of smooth, grainy pearness delicately flavored with just the right amount of vanilla. On toast or biscuits, even just on a spoon, it is sublime. It is one of my top 10 desert island foods of all time.

June Taylor makes her conserves, marmalades, fruit butters and syrups by hand the old-fashioned way in Berkeley. She supports small, organic, family farms and use traditional preserving methods by hand to make small batches. She uses no commercial pectin -- instead utilizing citrus seeds and membranes to make pectin -- and only a minimal amount of sugar. This level of craftsmanship shines in the flavor of her products.

With pairings like silver lime and ginger, Meyer lemon and rosemary, apricot and almond, Santa Rosa plum and Provencal lavender, Seckel pear and ginger, strawberry and rose geranium... you see how this is not your supermarket Smuckers. This is pure fruit essence preserved in a jar, complimented with herbs and flowers.

I ordered my favorite pear and vanilla fruit butter, but also decided to experiment with blackberry and lemon verbena conserve, Astrachan apple and vanilla butter, and strawberry spearmint syrup. Blackberry is always my favorite jam flavor so that was easy, the apple made me think of apple bombolonis and the strawberry spearmint syrup sounded like the base of a great salad dressing.

June Taylor Jams are available in her shop in Berkeley or at the San Francisco Ferry Plaza Farmers' Market. You can also order online from her site. She also teaches classes. The next classes are later this month and next month in marmalade making.

Now, to make some toast...

Mandarinwhat? Mandarinquat!

I was checking out the citrus at Central Market the other day and ran across these little gems. Had never seen or heard of them before. They are a hybrid of mandarins and kumquats. Like kumquats, they can be eaten, rind and all. But watch out for seeds. The flesh is like a slightly tart mandarin, but the rind is very mild, floral and sweet.

Now I'm trying to decide what to do with them... they could be candied, chopped or sliced into a salad, turned into marmalade, a sorbet, or made into a drink. One of our favorite Vietnamese eateries, Tam Deli, makes a great lemonade-style drink with kumquats. That sounds really refreshing. Would make a great homemade soda too.

What would you do with them?