Hi friends,
At this point, all systems are go for opening the new additionTHIS Saturday at 9am. We are REALLY REALLY excited and I hope that you are, too!
The Deli will be closing early at 6pm on Friday to get ready for the big move. Sorry for any inconvenience on that. We will have food in our self service case all day Friday. Come in on Saturday for all your delicious favorites all in a new and wonderful space!
What will you find in the new addition?
The new addition will be in transition over the next several weeks as we renovate the rest of the store, but as of this weekend and early next week, expect to see:
Expanded deli with lots of Popcorn Tofu, new Organic and Fair Trade Coffee Drinks, and fresh baked bread including an organic french baguette! Behind the scenes, the deli staff will be moving out of one of the most difficult parts of the store to work in to a majorly-awesome, super-professional work space. I'm so stoked for them. One thing that I would like to share with you... our deli crew will no longer be accepting tips. The staff of the deli get the same good wages and benefits as the rest of our hard working staff, so we decided that when the deli moved we would "leave the tip jar behind." While the deli deserves your praise (and graciously accepts it!), you no longer need to "pay" any more than the menu prices. Thanks to all the generous tippers of the past. The deli appreciated it.
Expanded seafood and quick to fix meat options in a full service area! Some delicious quick to fix items you can look forward to:
Bacon chedder patties: Fresh niman ground beef, bacon, chedder cheese, garlic. Great for grilling. Terrific all-in-one hamburger
Turkey Burgers: Savory herbs and fresh onion and garlic. Great low fat hamburger.
Pecan tilapia: Sustainable tilapia, coated with pecans. Great southern flavor.
Lemon Pepper catfish: Fond of the Lemon pepper catfish? He'res a way you can make these zesty filets at home. Made with locally raised catfish.
Pork loin stuffed with our own Italian sausage: Fresh Niman pork loin, stuffed with our house made spicy Italian sausge. Bake, pan fry, or grill and serve with a starch and fresh veggies. Large pieces may feed 2 people.
Expanded frozen foods department: Frozen will be moved on Saturday, but the huge new influx of great new items are coming Monday. Look for more ice cream and frozen vegan treats, too! More local products and lots and lots of the Amy's deliciousness that you love.
Relocated Refrigerated department: (this is scheduled for Tuesday) a new more shoppable refrigerated dept is right around the corner. No more traffic jams in produce! More space for your favorite stuff and maybe some new items, too. This is a department where the improvement is most noticeable on the staff side as one of the worst parts of the store to work in gets GREATLY improved.
Skylights! Wow, the skylights are really one of the nicest features of the new space. I can't wait until you can see them!
New bathrooms! Yep, you've put up with a port-a-potty for three weeks, well this is your reward! Two nice new clean bathrooms!
Other renovation updates:
We are entering the phase that will affect you the most right now. Expect to find things have moved. Please don't be afraiud to ask any staff for help in finding your favorite item or department!
The parking lot improvement phase is still coming and I apologize for the challenges that that presents. We do have new ADA accessible spots. (Thanks for your patience as we dealt with that thorny issue.) Coming early or late makes parking easier.
Thank you so much for your continued excellent support!
Savor the Season that Seems to Linger
Usually by this time in late March the citrus season has waned a bit. This year that seems not to be the case. This is good thing for your taste buds, because these late season citrus fruits are amazing. Right now, the blood oranges are exceptionally amazing, as are the dandy and murcott tangerines. The Rio Star grapefruit continue to be a customer favorite; great for juicing or careful eating with a spoon (watch those eyes, people!). Also, we have a great deal on Texas valencia orange bags, great for juicing!!!
Cilantro... You Know, for Kids...
We are currently selling locally grown cilantro from the kids at Urban Roots. This is a great program sponsered by Youth Launch. Look for more of their product as the season progresses.
Not a new produce department yet, but some changes for you anyway!
We rearranged a portion of the produce line in an attempt to make shopping easier for you. We have moved the locally grown, organinc Pure Luck herbs to a better location below the mushrooms, where they are easy to peruse. Also the ginger has moved to back of the dry table near the garlic, and shallots. New World Sprouts have also been moved over to the deli self serve case, near the pre packed salad clamshells.
P/2 Starter Tomatoes
We will be carrying organic tomato starters from P/2 Organics for a few weeks. They are $2.69 a piece and there are a few varieties: celebrity, early girl, yellow pear, sun sugar, and sweet 100. Remember... their veggies don't do drugs.
That's all for now, because it's 8:40pm and tomorrow is another BUSY day!
I hope to see you this weekend in the NEW Addition!
Dan Gillotte
Wheatsville GM and e-mail guy and night owl...
Austin's Community Grocery since 1976. We're a funky grocery store in one of the coolest towns in the country, Austin TX. We have all kinds of great food with a focus on local and organic!
Thursday, March 26, 2009
Thursday, March 19, 2009
Delay... but some fun and exciting stuff, too!
Hello Wheatsville friends and fans!
I was hoping to be writing this from our new addition as I welcomed you all in with a big smile. But, the contractor had a different idea and so I am writing you to tell you about our delay. As of this post, I do not know for certain when we will be able to occupy and open the new addition. We are shooting for opening the new addition to customers on Monday March 30th. As soon as I know this to be the real date, I will send out a rare second e-mail to let you all know right away! You can also stay updated with us on Facebook and Twitter. When we open the new addition, then the real fun begins as we will start to renovate the interior of the main store. Things may end up in unusual places for portions of this time, so don't be afraid to ask a staff person to help you find what you need!
Once again, we're disappointed that we are having a delay, but it is looking really good in there and I think you'll be very excited once we are open for business. Thanks for your patience!
Austin Green Art, Resolution Gardens and Earthday
Have you seen the two small raised beds out on the patio. Our pals at AUstin Green Art set them up and planted them the other day as part of a pilot program to build and maintain raised beds all over the city. Wheatsville is working to be a major partner in this project and will hope to help get raised beds in many many of our owners' yards over the next several months. This program is literally two weeks old from concept, so hag tight for more news!
Save the date for Earthday weekend- Saturday April 18th is the Wheatsville sponsored Austin Green Art Earthday downtown at Republic Square park.
Produce news from Johnny
Local Cilantro
Some time in the next few days we'll be switching over to some beautiful, locally grown cilantro from our friends over at Urban Roots. These kids are doing great things, and we are proud to support them as they learn about sustainability and community. For more about Urban Roots, check them out on the web:http://www.youthlaunch.org/programs/urbanroots.php
Apple Bags
We currently have pink ladies in bags! The bagged variety are very small; cute really. Pink lady apples are by far my favorite variety. They are sweet forward, and tart back. They tend to be extremely crisp, and rarely mealy. Perfect.
We also have Fuji and Gala bags as well. Come get some for your juicing and eating pleasure.
Sprung
Spring seems to trickle in slowly in the produce department. As the seasons change, be sure to try all the fresh organic goodies that we offer. Fennel is a nice late winter, early spring crop that is very versatile. With its anise flavor, and celery crunch, fennel makes a great addition or base for raw salads. Coat it in oil, salt and pepper, and roast it in a hot oven until it is caramelized for a delicious side dish. Greens also split these seasons, and are just as versatile. Lacinato kale is great raw, but even better when steamed and finished in butter, olive oil, or earth balance with just a splash of vinegar.
In The Grocery Aisle
Maggie's Soap Nuts:
I had to find out if Maggie's Soap Nuts actually made my laundry clean. I was a little surprised to find out how well they worked. Soap Nuts are the fruit of the Chinese Soapberry tree. They contain saponin, a natural cleaner that leaves your clothes soft and clean without any chemicals or scents. All you have to do is put a few Soap Nuts in the included cotton bag and put them in the washing machine. This is a truly sustainable and earth friendly product that I'm proud to use. I was quite impressed. Next time I'll try the concentrated liquid version. To learn more about this great product and company, go to http://www.maggiespureland.com
Justin Merrifield, Grocery Buyer
The deli isn't moved into new digs yet, but they are still rocking the delicious food!
It's Spring Break and SXSW, and it couldn't be a more beautiful week for it! Come drop by your loving Wheatsville Deli for a fresh taste of spring!
Renew yourself with our St. Patrick's Day-themed smoothie of the month, "Soylent Green is Leprechauns!" This tasty pineapple-strawberry brew has an added boost of protein-rich spirulina (plus the obligatory ground-up leprechauns, magically vegan of course!) to give the shake added nutritional value as well as a brilliant green hue!
Poblano Salsa is our salsa of the month – and has been such a hit, we're thinking about making it all the time! Tell us what you think! This green salsa blends poblanos with tomatillos, jalapenos, onions, garlic and lime juice to make a delicious, spicy and flavorful salsa, perfect for dipping chips or topping your taco!
Also in the case this week you may find such delectable treats as Garlic-Butter Grilled Yellowfin Tuna Steaks, Spring Beets with Orange, Vegan Colcannon, Spicy Mango Quinoa, Insalata Caprese, Red Curry Tofu, Turkish Garbanzo Bean Salad, Risotto Cakes, Curry Lime Chicken Salad, Creole Yams… and in the bakery our chocolaty, old-fashioned Texas Sheet Cake and chewy, sweet Vegan Oatmeal Cream Pies!
Money-saving coupons this month at the Deli include 50 cents off a delicious Tuna Salad Sandwich, made with fresh green apples, celery, red bell peppers, carrots and green onions, on any kind of bread you like with all the veggies you could ask for! We're also featuring 25 cents off a Black Bean Taco, which you can order on your choice of corn, white or wheat tortilla, a slew of veggies and your choice of salsa (try the Poblano!!). We also have a great deal going on in the self-serve case – our all-white meat, all-natural Buddy's Chicken Salad, tossed with tart apples, toasted pecans and crunchy celery in a fresh basil mayonnaise dressing, is 50 cents off the price of each package all month long.
Come in to celebrate Spring and change – in the form of our upcoming move to the new Deli space! – with your Wheatsville Deli!
In the Beer Aisle
Beer o' the Week
Bohemia
Refreshing and delicious, Bohemia Beer was originally launched into the market at the turn of the 20th century. Bohemia Beer is a premium lager with a reputation for quality.
The name Bohemia comes from the Czech Eastern Bohemia region. The Czech Emperor in Vienna sent a Czech brewmaster to Mexico to teach the Mexicans how to brew beer. What a tasty history!
Real Ale Special---Limited time only!
Enjoy Texas' own Real Ale at a reduced price, just in time for Spring Break and South by Southwest! Regular price:$7.49 Sale Price:$6.99
I hope that you have a great week and thanks again for your continued patience on our project. It will be worth the wait!
Dan Gillotte
Wheatsville GM and e-mail guy
I was hoping to be writing this from our new addition as I welcomed you all in with a big smile. But, the contractor had a different idea and so I am writing you to tell you about our delay. As of this post, I do not know for certain when we will be able to occupy and open the new addition. We are shooting for opening the new addition to customers on Monday March 30th. As soon as I know this to be the real date, I will send out a rare second e-mail to let you all know right away! You can also stay updated with us on Facebook and Twitter. When we open the new addition, then the real fun begins as we will start to renovate the interior of the main store. Things may end up in unusual places for portions of this time, so don't be afraid to ask a staff person to help you find what you need!
Once again, we're disappointed that we are having a delay, but it is looking really good in there and I think you'll be very excited once we are open for business. Thanks for your patience!
Austin Green Art, Resolution Gardens and Earthday
Have you seen the two small raised beds out on the patio. Our pals at AUstin Green Art set them up and planted them the other day as part of a pilot program to build and maintain raised beds all over the city. Wheatsville is working to be a major partner in this project and will hope to help get raised beds in many many of our owners' yards over the next several months. This program is literally two weeks old from concept, so hag tight for more news!
Save the date for Earthday weekend- Saturday April 18th is the Wheatsville sponsored Austin Green Art Earthday downtown at Republic Square park.
Produce news from Johnny
Local Cilantro
Some time in the next few days we'll be switching over to some beautiful, locally grown cilantro from our friends over at Urban Roots. These kids are doing great things, and we are proud to support them as they learn about sustainability and community. For more about Urban Roots, check them out on the web:http://www.youthlaunch.org/programs/urbanroots.php
Apple Bags
We currently have pink ladies in bags! The bagged variety are very small; cute really. Pink lady apples are by far my favorite variety. They are sweet forward, and tart back. They tend to be extremely crisp, and rarely mealy. Perfect.
We also have Fuji and Gala bags as well. Come get some for your juicing and eating pleasure.
Sprung
Spring seems to trickle in slowly in the produce department. As the seasons change, be sure to try all the fresh organic goodies that we offer. Fennel is a nice late winter, early spring crop that is very versatile. With its anise flavor, and celery crunch, fennel makes a great addition or base for raw salads. Coat it in oil, salt and pepper, and roast it in a hot oven until it is caramelized for a delicious side dish. Greens also split these seasons, and are just as versatile. Lacinato kale is great raw, but even better when steamed and finished in butter, olive oil, or earth balance with just a splash of vinegar.
In The Grocery Aisle
Maggie's Soap Nuts:
I had to find out if Maggie's Soap Nuts actually made my laundry clean. I was a little surprised to find out how well they worked. Soap Nuts are the fruit of the Chinese Soapberry tree. They contain saponin, a natural cleaner that leaves your clothes soft and clean without any chemicals or scents. All you have to do is put a few Soap Nuts in the included cotton bag and put them in the washing machine. This is a truly sustainable and earth friendly product that I'm proud to use. I was quite impressed. Next time I'll try the concentrated liquid version. To learn more about this great product and company, go to http://www.maggiespureland.com
Justin Merrifield, Grocery Buyer
The deli isn't moved into new digs yet, but they are still rocking the delicious food!
It's Spring Break and SXSW, and it couldn't be a more beautiful week for it! Come drop by your loving Wheatsville Deli for a fresh taste of spring!
Renew yourself with our St. Patrick's Day-themed smoothie of the month, "Soylent Green is Leprechauns!" This tasty pineapple-strawberry brew has an added boost of protein-rich spirulina (plus the obligatory ground-up leprechauns, magically vegan of course!) to give the shake added nutritional value as well as a brilliant green hue!
Poblano Salsa is our salsa of the month – and has been such a hit, we're thinking about making it all the time! Tell us what you think! This green salsa blends poblanos with tomatillos, jalapenos, onions, garlic and lime juice to make a delicious, spicy and flavorful salsa, perfect for dipping chips or topping your taco!
Also in the case this week you may find such delectable treats as Garlic-Butter Grilled Yellowfin Tuna Steaks, Spring Beets with Orange, Vegan Colcannon, Spicy Mango Quinoa, Insalata Caprese, Red Curry Tofu, Turkish Garbanzo Bean Salad, Risotto Cakes, Curry Lime Chicken Salad, Creole Yams… and in the bakery our chocolaty, old-fashioned Texas Sheet Cake and chewy, sweet Vegan Oatmeal Cream Pies!
Money-saving coupons this month at the Deli include 50 cents off a delicious Tuna Salad Sandwich, made with fresh green apples, celery, red bell peppers, carrots and green onions, on any kind of bread you like with all the veggies you could ask for! We're also featuring 25 cents off a Black Bean Taco, which you can order on your choice of corn, white or wheat tortilla, a slew of veggies and your choice of salsa (try the Poblano!!). We also have a great deal going on in the self-serve case – our all-white meat, all-natural Buddy's Chicken Salad, tossed with tart apples, toasted pecans and crunchy celery in a fresh basil mayonnaise dressing, is 50 cents off the price of each package all month long.
Come in to celebrate Spring and change – in the form of our upcoming move to the new Deli space! – with your Wheatsville Deli!
In the Beer Aisle
Beer o' the Week
Bohemia
Refreshing and delicious, Bohemia Beer was originally launched into the market at the turn of the 20th century. Bohemia Beer is a premium lager with a reputation for quality.
The name Bohemia comes from the Czech Eastern Bohemia region. The Czech Emperor in Vienna sent a Czech brewmaster to Mexico to teach the Mexicans how to brew beer. What a tasty history!
Real Ale Special---Limited time only!
Enjoy Texas' own Real Ale at a reduced price, just in time for Spring Break and South by Southwest! Regular price:$7.49 Sale Price:$6.99
I hope that you have a great week and thanks again for your continued patience on our project. It will be worth the wait!
Dan Gillotte
Wheatsville GM and e-mail guy
Friday, March 13, 2009
Herb Fair! Win stuff! New addition open SO SOON! Birthday, St. Patrick's Day!
Hello Wheatsville!
We've got a lot going on (as always, I guess!) so here is another action-packed communication for you:
Wheatsville Herb Fair Transplanted this weekend to the downtown Austin Farmer's Market from 9am-1pm, 4th St and Guadalupe.
Local growers, starter plants and more in partnership with our good friends at the Sustainable Food Center!
Make a video about why your co-op rocks and win cool stuff!
Enter the My Co-op Rocks Video Contest now through April 17, and count down the top 10 reasons your co-op rocks. That's it—just use some good ol' imagination, creativity and voíla. You're already halfway there. Then, submit and upload your video here and you could win seriously awesome prizes.
* People's Choice, First Prize: MacBook, 2.1 GHz, retail value $1,000
* People's Choice, Second Prize: $500 Co-op Gift Card, redeemable at any NCGA co-op, retail value $500
* People's Choice, Third Prize: FlipMino HD (mini digital camcorder), retail value $230
* Judges' Choice, First Prize: MacBook, 2.1 GHz, retail value $1,000
* Judges' Choice, Second Prize: $500 Co-op Gift Card, redeemable at any NCGA co-op, retail value $500
* Judges' Choice, Third Prize: FlipMino HD (mini digital camcorder), retail value $230
NOT SO SECRET HINT: There are VERY FEW submissions so far. You have a really good chance of winning! Seriously. Do it!
Holy smokes! A new store?!?!
So, you may have noticed that we have been working on a construction project for the past several months. Well,we're about to enjoy the first fruit from these labors NEXT WEEK!
Yessiree. As of this writing, it seems pretty likely that we will be open for business in the new addition at 9am on Thursday March 19th!
Look for:
Deli relocation including full service organic coffee bar, fresh baked bread and all your other favorites. A few changes of note- soups will be available self service, and ordering for all items will be done with one order taker with other staff putting your order together. Let us know how our new systems work for you! Later in the spring or early summer, we'll add the new salad bar!
Meat and Seafood- introduction of ready to cook items and some expanded seafood offerings. This department will gradually expand over the next few months.
Frozen- lots and lots and lots more frozen products including a ton of ice cream and non-dairy treats as well as expansion of everyone's favorite Amy's items and other stuff, too!
We look forward to showing off our new half to you this next week! There is lots more renovation to come, but having this part done will give you a taste of what the rest of it will be like. I'm really pleased with it and I hope that you will be, too!
Oh yeah, and check out our new store plan in an awesome animation on our web-site www.wheatsville.coop
The deli moves so you can have more yummy food plus Birthday and St. Patrick's Day!
This is it! The Deli is on the verge of moving into our brand new space, hopefully in the middle of next week! We do our best to keep your favorites in stock every day, but to give you a heads up, we will most certainly be in a period of transition from Tuesday through Thursday, as we move into our newly expanded area! Some things might run low, but we will work as hard as we can to keep your belly happy and full during our changeover – we will remain open!! On or around Thursday, please come by and check out our new digs – plus our new items like freshly baked artisan breads and a full-service coffee bar! – as well as all of our classics, ready to go, right after our move!
It's Wheatsville's 33rd Birthday on Monday and we're celebrating with delicious Chocolate Chocolate Cupcakes all through the weekend! Special bonus- sing Happy Birthday to your cashier and theu will give you 33¢ off your cupcake purchase!
We'll have delicious and rich vegan Colcannon in the deli case for St. Patrick's Day. If you haven't had this yet, you are missing out!
From Greg, In the land of cheese:
Again I want to say welcome to Brazos Valley Cheese. I have been getting positive response on their Brie and Roquerfort. If you have not tried either one, you need to. It is very rare to find a locally made Brie. Also we have Pure Luck Farms Ste. Maure on our shelves again. Their Hopelessly blue's arrival is right around the corner.
Healthy Team specials!
The Health Team has some exciting specials this month. Look for the bright red special signs in addition to the yellow Co-op Advantage signs. In Body Care we're offering sales on some Desert Essence products along with $5 off on the Diva Cups! Supplements has Manitoba Hemp Protein Powder, Kyo Green, Twin Labs Brewer's Yeast, Yeast Fighters, Men's Ultra Daily and other male supplements to name a few. Come on over to the corner and check 'em out!
Fruits and veggies make us happy
Cara Cara's are Back
This year's cirtrus crop just keeps getting better and better. Our supply of Lee tangerines is diminishing, and you haven't tried one, please do before they're gone. We got some organic cara cara's in today, and they are delicious! Also, the blood oranges are tangy and delicious. These make beautiful mimosas for your loved ones, or just for yourself on a lazy Sunday morning, or anytime really, just so long as you don't have to drive or go to work afterwards. Minneola tangelo's are still sweet and tasty, and the murcott honey tangerines are tangy and full of flavor; Rio Star grapefruit are full of eye squirting deliciousness, watch out! This season is starting to wane, so get these tasty items while they're seasonal and fresh!
Rock those Funky Beets
The time to start eating more salads is just around the corner. Beets are a wonderful, and colorful addition to any salad. You can shred them, or dice and roast them adding an earthy, sweet element to a fresh green salad. Roasting beets before adding them to a salad adds both a textural and temperature variance to the fresh, crisp, cold veggies. To do this, peel them, dice'em, coat'em in oil, salt and pepper to taste (herbs are a welcome addition), and stick'em in the oven at 375 degrees for about 30 minutes, or until fork tender. If you buy beets with the greens on them, they make a nice addition to salad, or you can steam them, with the beets for a delicious side.
It's 10:15 Somewhere
The 1015 onions have arrived. These are sweet, sweet onions, generally planted on October 15th, ensuring that they are ready for a spring harvest. These are good to eat raw, and some people eat them like apples. Some people. They are great to caramelize, and serve on meats, or with sausage and peppers. Yum.
Grocery Clearance!
Help the co-op clean out our pantry by filling up yours with extremely discounted items!
Knudsen Cider & Spice 32 oz Regular Price:$3.59 Sale:$2.49
Simply Organic Mulling Spice Packet Regular Price:$2.19 Sale: $.25
Bake With Me Brownie Mix Regular Price:$4.89 Sale:$1.99
Tofurkey Vegetarian Feast (Frozen) Regular Price:$17.99 Sale:$8.99
Tofurkey Giblets & Gravy(Frozen) Regular Price:$4.99 Sale:$.99
Have a great week! See you in our (new) store!
Dan Gillotte
Wheatsville GM and e-mail guy
Friday, March 06, 2009
Getting close, citrus-greeny delight, vegan curry, and more! Including recipes!
Hello Wheatsville friends!
There is a lot of exciting stuff happening at the co-op these days! We'll be opening up the new addition in just a matter of DAYS! Yep, sometime in the week of March 16th (our BIRTHDAY!) you'll be able to get your first shopping experience in the new Wheatsville! We're shooting for opening on March 17th or 18th, but will keep you posted!
I'll have a lot more information about this in next week's post and you can read about it in the March issue of the Wheatsville Breeze, but for now here is a quick look at what's coming mid-March!
At first, we'll be opening the new deli, meat & seafood and frozen departments. We'll have our NEW bathrooms! Cheese will be in a new temporary location. The old deli will be closed and start to get renovated. That's all I have time for right now, but like I said, lots more information will be coming next week! Stay tuned! It's WAYYY exciting!
In the rest of this post, scroll down for:
Produce seasonal deliciousness
The deli has some specials
Shopping for your family on a budget
Eat Your Greens
With spring coming quickly, it is time to start switching up what you're cooking at home. Within the next two months it will get too hot to braise meats for hours and hours, and slaving over a pot of soup just won't feel as nice as it did back in December. A nice salad, or steamed pile of greens will nicely compliment the lighter fare that we assoiciate with spring and summer here in Texas. We offer a great selection of organic greens: curly kale, lacinato kale, red kale, red, green, and rainbow chard, as well as mustard and collard greens. I like to blanch or steam my greens, and then finish them in some kind of fat (either butter, bacon grease, or duck fat...). If you saute some onions and garlic, then add the greens for until they're nice and shiny, and finish with a vinegar of your choice for a little brightness. Eat your greens!
Citrus
Citrus is on the way out. This season has been good, and look for some lingering citrus varieties over the next month or so, but we'll soon be transitioning to spring veggies soon enough. The blood oranges are amazing right now, and if you haven't tasted one of these crimson beauties, get'em while we got'em. If you like grapefruits to start your day, now is the time to get really amazing Rio Star grapefruits from South Texas. These are very juicy and have a great balance of sweet and tart.
Mushrooms Are Good For You
Or mushroom selection offers delicious varieties of organic specialty mushrooms, as well as Texas grown varieties. This week i'd like to tell you about maitake mushrooms. These delicate mushrooms have a nice meaty flavor, and a supple texture that lends itself nicely to stirfrys or sautes that focus on them. You can use them instead of meat as a protein, and be careful not to over cook them. I like them sauted in butter with a little bit of garlic, parsley, and thyme. The make a great side to rich cuts of meat, like ribeyes, or strip loin steaks. Delicious.From the deli:
In The Grocery Aisle
Tanka Bars:
I'll admit I was skeptical at first. A bar made of buffalo and cranberries sounds unusual to me. But it turns out this is a variation of a Native American recipe that's been around for a long time. It's an energy bar the old fashioned way. Tanka Bars combine slow smoked buffalo with tart-sweet cranberries for a taste that is unusually easy to take. It's a natural snack packed with protein and mellow, smoky flavor. Tanka Bars are one of my new favorite snacks for a quick break. For a plethora of history and information on this company, go to http://www.tankabar.com
Justin Merrifield, Grocery Buyer
The deli rocks the delicious food! (and will soon be in their new home!)
In celebration of St. Patrick's Day, this month the Deli Counter brings you the "Soylent Green is Leprechauns!" Smoothie! This tasty pineapple-strawberry concoction has an added boost of protein-rich spirulina (plus the obligatory ground-up leprechauns, magically vegan of course!) to give the shake added nutritional value as well as a brilliant emerald green hue!
In the same wearing of the green spirit, Poblano Salsa is the salsa for March – an instant hit with staff and owners, this green salsa blends poblanos with tomatillos, jalapenos, onions, garlic and lime juice to make a delicious, spicy and flavorful salsa, perfect for dipping chips or topping your taco!
On sale at the Wheatsville Deli now through March 15th are our two brand new Fresh in the Deli Specials for March. From Blue Hill Co-op Community Market and Café in Blue Hill, Maine, we have the savory, creamy Red Curry Tofu. A vegan favorite, we marinate chunks of tofu in sesame oil, tamari, curry and other spices and roast it in the oven. When it cools off, we toss it with Veganaise, celery, red onions and carrots to make a velvety, intriguingly spicy vegan entrée.
In our self-serve case, you can pick up our new Spinach Salad with Maple Vinaigrette, recipe courtesy of the Hanover Co-op Food Store in Hanover, New Hampshire. Up in New Hampshire, springtime means maple syrup time! We combine fresh spinach with sweet dried cranberries, crunchy walnuts and tangy bleu cheese, and include a wonderfully sweet and sour maple walnut vinaigrette in each Spinach Salad.
Deli value!
Money-saving coupons this month at the Deli include 50¢ off a delicious deli-made Tuna Salad Sandwich, made with fresh green apples, celery, red bell peppers, carrots and green onions, on any kind of bread you like with all the veggies you could ask for! We're also featuring 25 ¢ off a Black Bean Taco, which you can order on your choice of corn, white or wheat tortilla, a slew of veggies and your choice of salsa (try the Poblano!!). We also have a great deal going on in the self-serve case – our all-white meat, all-natural Buddy's Chicken Salad, tossed with tart apples, toasted pecans and crunchy celery in a fresh basil mayonnaise dressing, is 50¢ off the price of each package all month long.
And don't forget to stop by the Deli during Owner Appreciation Week – March 7th through the 15th – we'll be sampling many of our items, so come by and have a nibble! (Owner coupons were available in the Wheatsville Breeze that was mailed to your house!)
From Greg in the land of cheese
I want to welcome Brazos Valley Cheese to Wheatsville. They are located 7 miles north of Waco along the Brazos river. Their cheeses are made with raw cow's milk, vegetable rennet and all natural ingredients with no additives or preservatives. I am bringing in their Roquefort and Brie right now but they make other styles of cheeses. I have tried their cheeses and they are amazing. I am so excited to be able to introduce to you these wonderfully made local cheeses. Enjoy!!!
From Bryan, the Butcher
Saving money at the meat case…and on your groceries: Part 2.
Last week I offered some suggestion to our members on how to spend smartly at the meat case, but I realize not everyone's situation is the same. My point of view is cooking for one or two people. Family food planning can be more intensive, but the basics can still apply. If time permits, cooking at home is a big money saver. Here are a few simple steps you can take to save on your grocery bill.
One: plan ahead. Don't decide on dinner in the parking lot. Maybe menu planning isn't your favorite thing (or even something you would normally do), but try to think about meals which can use up leftover ingredients from one meal to the next. In my kitchen, leftover veggies always make it into a soup or a quick stir-fry. When I buy a large cut of meat, I'll cut it down and save the trimming to use the next day. Of course, I cut meat all day, so it's not a big deal for me; the rest of you could just use the left-over cooked meat in a meal.
Two: Buy whole foods. Non-processed "ingredients" are the key. These are raw foods that you keep in your pantry or freezer for long-term storage. Hit up the bulk department and pick up a week's worth of rice, beans, pasta or anything else you would like to eat regularly. This very simple step really works. Buying ground pork instead of pre-made and seasoning it into your favorite sausage saves your money. At the meat case buy a 1 to 1 ½ pound chuck roast instead of the pre-cut stew meat. Pick up a steak and cut it in half for two meals. Better yet, buy a 2-3 rib roast and invite some friends over for some amazing rib eye steak that you've cut yourself. I guarantee you're going to get a free meal of your own out of it someday. (If not, your friends' suck.) Plus you'll save up to $2 a pound on rib eye steak going this route. Buy a whole chicken and learn how to cut it up yourself. Like I mentioned last week, whole chicken can be very useful in long term planning.
Three: Look for those specials. Wheatsville always has a lot of discounts. There are always regular monthly specials and store coupons. Plus, our store-wide event, Membership Appreciation Day (MAD for short) is a great time to save 10% off your entire bill, as is the week-long version. It's really a time to plan for and wait on those big pantry stock items that keep for months and months. Another thing most folks forget about is filling the freezer with great meat options that can last for 6 months to a 1. You can also have the meat department prepare your products for the freezer in special wrapping paper that better preserves the meat for long term storage. Remember: buy discounted or special priced items.
Four: Portion control. This works great in larger dishes where meat is the main ingredient. Cut down the amount of the meat and increase something else that is not so expensive. I'd even go so far as to say you can use TVP to stretch out hamburger meat in a meal. Use fish filets for cakes and then you can make more servings by using bread crumbs or oatmeal as filler. Do the same thing for hamburger patties or chili. The flavor is already there, so you won't even notice you did anything different.
There are a lot of other tips you can try. Some other things I suggest are:
Use the green produce bags that keep veggies longer and are sold in the produce area. They work well and will save you money in the long run.
Make larger meals like soup and casseroles and try portioning it out and freezing it. This is very useful because reheating requires less energy than cooking a new meal.
Try walking or riding bike to the grocery store. This will save money on your gasoline costs and walking is fun. (Sorry for you folks that live too far to walk.) City busing is always an option for some of us.
One thing I almost hate to mention is eating less. Please don't shop less. Just steer away from snack foods and choose to make meals that will keep you satisfied all day.
Another thing you might want to consider as a long term money saver is a counter vacuum sealer. These might have an up-front cost, but in the long run you'll find them to be a real value. Store anything and everything. Store the leftovers or portions of meals, meats, cheese, veggies, almost anything that has limited freshness.
Lastly, look into the past. There are many ways to eat smart and on-the-cheap that we have forgotten about. In most cases, this will involve more complicated meal preparation, but with more profound results. Examples include pate, terrines, & confit. If you don't know what the heck those are, there's a reason. They have been all but forgotten by the modern world of faster food. They are inexpensive to make and, by their nature, are designed to preserve themselves. I suggest looking them up and starting your own culinary adventure.
This is a basic gumbo recipe. Remember from last week that you should make your own stock from the chicken, but be sure to remove your favorite part(s) to make another dish at a later date. The gumbo will not be affected. You can also leave the rice out while cooking and cook it separately. Try this when you make the gumbo; Take the leftover gumbo and add more stock (fresh preferred), more veggies, and some sausage, then cook and reduce again. If the volume is right, the roux will still thicken the soup again 1 or 2 times. I have had success in getting back to a volume that's close to the original batch. Adding more liquid than your recipe originally called for will create a thin gumbo… nothing really wrong with that, since it will still taste great. Don't be scared of Roux, it takes time and patience. Don't use burnt roux. Just make another batch.
CHICKEN STOCK
Bony chicken pieces (backs, necks, and wings) from 2 chickens
2 stocks celery with leaves cup up
1 carrot cut up
1 large quartered onion
1 1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
6 c. cold water
Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat. Makes 4 1/2 cups stock.
Chicken Gumbo
1 3lb Broiler-fryer chicken, cooked (boil with vegetable trinity to make stock)
2 tbsp Vegetable shortening (for Roux)
2 tbsp Flour, all-purpose (for Roux)
2 Onions, finely chopped
1 Green bell pepper, fine chop
5 cups Warm chicken homemade broth
8 Tomatoes, peeled/chopped
½ lb Okra, cut into 1/4″ pieces (frozen is ok)
2 Ribs celery, chopped
1 tsp Salt
½ tsp Pepper
1/4 tsp Thyme
½ tsp Oregano
pinch Cayenne (more to taste)
1 whole bay leaf
1. In large Dutch oven, melt shortening over low heat; add flour and cook,
Stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux
is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, celery, salt, pepper, thyme and bay leaf; bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
6. Some add rice to the gumbo in order to cook the rice. That's fine and with this recipe add a ½ cup of rice in step 4. Or better make the rice separate and pour finished gumbo over. I believe this is more traditional.
7. Stir and cook, covered, 20 minutes longer.
SWEET AND SOUR BEEF BRISKET
1 (5 lb.) beef brisket or boneless beef chuck pot roast
PREPARE MARINADE:
1/2 c. vinegar
1/2 c. apple juice
1/2 c. chili sauce
2 tbsp. brown sugar
1 tsp. salt
1/4 tsp. pepper
ROASTING INGREDIENTS:
2 med. onions, sliced
1 c. sliced celery & leaves
3 sm. cooking apples
2 tbsp. cornstarch
Trim fat from beef. Mix above ingredients together until dissolved. Pour marinade over beef in a large roasting pan. Chill covered for 12-24 hours, turning occasionally.
After roast has marinated, place the roast in a 13 x 9 x 2 inch baking dish and top with 2 medium onions and celery with leaves, pour marinade over top of roast and cover. Bake in a 325 degree oven for approximately 3 hours. Add 3 small cooking apples the last 10 minutes of cooking.
For Gravy: Remove meat and vegetables. Measure 2 1/2 cups of strained juices. In medium saucepan, stir in 2 tablespoons cornstarch and 1/4 cup cold water and juices. Cook 2 minutes or until thickened.
Let's not forget about this month's specials. We have Niman choice beef briskets, which are great for corned beef on St. Patrick's Day. This month they're $1 –off the total retail price. We will cut briskets to order if you call ahead. Also this month our new favorite Dewberry Hills Farm whole fryers is $1-off the total price with a member coupon. It's a great time to try out some of the tips I've offered the last two weeks. If you ever have questions, please feel free to contact me (Bryan) at meatdept@wheatsville.coop. I'll do anything I can to help.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
There is a lot of exciting stuff happening at the co-op these days! We'll be opening up the new addition in just a matter of DAYS! Yep, sometime in the week of March 16th (our BIRTHDAY!) you'll be able to get your first shopping experience in the new Wheatsville! We're shooting for opening on March 17th or 18th, but will keep you posted!
I'll have a lot more information about this in next week's post and you can read about it in the March issue of the Wheatsville Breeze, but for now here is a quick look at what's coming mid-March!
At first, we'll be opening the new deli, meat & seafood and frozen departments. We'll have our NEW bathrooms! Cheese will be in a new temporary location. The old deli will be closed and start to get renovated. That's all I have time for right now, but like I said, lots more information will be coming next week! Stay tuned! It's WAYYY exciting!
In the rest of this post, scroll down for:
Produce seasonal deliciousness
The deli has some specials
Shopping for your family on a budget
Eat Your Greens
With spring coming quickly, it is time to start switching up what you're cooking at home. Within the next two months it will get too hot to braise meats for hours and hours, and slaving over a pot of soup just won't feel as nice as it did back in December. A nice salad, or steamed pile of greens will nicely compliment the lighter fare that we assoiciate with spring and summer here in Texas. We offer a great selection of organic greens: curly kale, lacinato kale, red kale, red, green, and rainbow chard, as well as mustard and collard greens. I like to blanch or steam my greens, and then finish them in some kind of fat (either butter, bacon grease, or duck fat...). If you saute some onions and garlic, then add the greens for until they're nice and shiny, and finish with a vinegar of your choice for a little brightness. Eat your greens!
Citrus
Citrus is on the way out. This season has been good, and look for some lingering citrus varieties over the next month or so, but we'll soon be transitioning to spring veggies soon enough. The blood oranges are amazing right now, and if you haven't tasted one of these crimson beauties, get'em while we got'em. If you like grapefruits to start your day, now is the time to get really amazing Rio Star grapefruits from South Texas. These are very juicy and have a great balance of sweet and tart.
Mushrooms Are Good For You
Or mushroom selection offers delicious varieties of organic specialty mushrooms, as well as Texas grown varieties. This week i'd like to tell you about maitake mushrooms. These delicate mushrooms have a nice meaty flavor, and a supple texture that lends itself nicely to stirfrys or sautes that focus on them. You can use them instead of meat as a protein, and be careful not to over cook them. I like them sauted in butter with a little bit of garlic, parsley, and thyme. The make a great side to rich cuts of meat, like ribeyes, or strip loin steaks. Delicious.From the deli:
In The Grocery Aisle
Tanka Bars:
I'll admit I was skeptical at first. A bar made of buffalo and cranberries sounds unusual to me. But it turns out this is a variation of a Native American recipe that's been around for a long time. It's an energy bar the old fashioned way. Tanka Bars combine slow smoked buffalo with tart-sweet cranberries for a taste that is unusually easy to take. It's a natural snack packed with protein and mellow, smoky flavor. Tanka Bars are one of my new favorite snacks for a quick break. For a plethora of history and information on this company, go to http://www.tankabar.com
Justin Merrifield, Grocery Buyer
The deli rocks the delicious food! (and will soon be in their new home!)
In celebration of St. Patrick's Day, this month the Deli Counter brings you the "Soylent Green is Leprechauns!" Smoothie! This tasty pineapple-strawberry concoction has an added boost of protein-rich spirulina (plus the obligatory ground-up leprechauns, magically vegan of course!) to give the shake added nutritional value as well as a brilliant emerald green hue!
In the same wearing of the green spirit, Poblano Salsa is the salsa for March – an instant hit with staff and owners, this green salsa blends poblanos with tomatillos, jalapenos, onions, garlic and lime juice to make a delicious, spicy and flavorful salsa, perfect for dipping chips or topping your taco!
On sale at the Wheatsville Deli now through March 15th are our two brand new Fresh in the Deli Specials for March. From Blue Hill Co-op Community Market and Café in Blue Hill, Maine, we have the savory, creamy Red Curry Tofu. A vegan favorite, we marinate chunks of tofu in sesame oil, tamari, curry and other spices and roast it in the oven. When it cools off, we toss it with Veganaise, celery, red onions and carrots to make a velvety, intriguingly spicy vegan entrée.
In our self-serve case, you can pick up our new Spinach Salad with Maple Vinaigrette, recipe courtesy of the Hanover Co-op Food Store in Hanover, New Hampshire. Up in New Hampshire, springtime means maple syrup time! We combine fresh spinach with sweet dried cranberries, crunchy walnuts and tangy bleu cheese, and include a wonderfully sweet and sour maple walnut vinaigrette in each Spinach Salad.
Deli value!
Money-saving coupons this month at the Deli include 50¢ off a delicious deli-made Tuna Salad Sandwich, made with fresh green apples, celery, red bell peppers, carrots and green onions, on any kind of bread you like with all the veggies you could ask for! We're also featuring 25 ¢ off a Black Bean Taco, which you can order on your choice of corn, white or wheat tortilla, a slew of veggies and your choice of salsa (try the Poblano!!). We also have a great deal going on in the self-serve case – our all-white meat, all-natural Buddy's Chicken Salad, tossed with tart apples, toasted pecans and crunchy celery in a fresh basil mayonnaise dressing, is 50¢ off the price of each package all month long.
And don't forget to stop by the Deli during Owner Appreciation Week – March 7th through the 15th – we'll be sampling many of our items, so come by and have a nibble! (Owner coupons were available in the Wheatsville Breeze that was mailed to your house!)
From Greg in the land of cheese
I want to welcome Brazos Valley Cheese to Wheatsville. They are located 7 miles north of Waco along the Brazos river. Their cheeses are made with raw cow's milk, vegetable rennet and all natural ingredients with no additives or preservatives. I am bringing in their Roquefort and Brie right now but they make other styles of cheeses. I have tried their cheeses and they are amazing. I am so excited to be able to introduce to you these wonderfully made local cheeses. Enjoy!!!
From Bryan, the Butcher
Saving money at the meat case…and on your groceries: Part 2.
Last week I offered some suggestion to our members on how to spend smartly at the meat case, but I realize not everyone's situation is the same. My point of view is cooking for one or two people. Family food planning can be more intensive, but the basics can still apply. If time permits, cooking at home is a big money saver. Here are a few simple steps you can take to save on your grocery bill.
One: plan ahead. Don't decide on dinner in the parking lot. Maybe menu planning isn't your favorite thing (or even something you would normally do), but try to think about meals which can use up leftover ingredients from one meal to the next. In my kitchen, leftover veggies always make it into a soup or a quick stir-fry. When I buy a large cut of meat, I'll cut it down and save the trimming to use the next day. Of course, I cut meat all day, so it's not a big deal for me; the rest of you could just use the left-over cooked meat in a meal.
Two: Buy whole foods. Non-processed "ingredients" are the key. These are raw foods that you keep in your pantry or freezer for long-term storage. Hit up the bulk department and pick up a week's worth of rice, beans, pasta or anything else you would like to eat regularly. This very simple step really works. Buying ground pork instead of pre-made and seasoning it into your favorite sausage saves your money. At the meat case buy a 1 to 1 ½ pound chuck roast instead of the pre-cut stew meat. Pick up a steak and cut it in half for two meals. Better yet, buy a 2-3 rib roast and invite some friends over for some amazing rib eye steak that you've cut yourself. I guarantee you're going to get a free meal of your own out of it someday. (If not, your friends' suck.) Plus you'll save up to $2 a pound on rib eye steak going this route. Buy a whole chicken and learn how to cut it up yourself. Like I mentioned last week, whole chicken can be very useful in long term planning.
Three: Look for those specials. Wheatsville always has a lot of discounts. There are always regular monthly specials and store coupons. Plus, our store-wide event, Membership Appreciation Day (MAD for short) is a great time to save 10% off your entire bill, as is the week-long version. It's really a time to plan for and wait on those big pantry stock items that keep for months and months. Another thing most folks forget about is filling the freezer with great meat options that can last for 6 months to a 1. You can also have the meat department prepare your products for the freezer in special wrapping paper that better preserves the meat for long term storage. Remember: buy discounted or special priced items.
Four: Portion control. This works great in larger dishes where meat is the main ingredient. Cut down the amount of the meat and increase something else that is not so expensive. I'd even go so far as to say you can use TVP to stretch out hamburger meat in a meal. Use fish filets for cakes and then you can make more servings by using bread crumbs or oatmeal as filler. Do the same thing for hamburger patties or chili. The flavor is already there, so you won't even notice you did anything different.
There are a lot of other tips you can try. Some other things I suggest are:
Use the green produce bags that keep veggies longer and are sold in the produce area. They work well and will save you money in the long run.
Make larger meals like soup and casseroles and try portioning it out and freezing it. This is very useful because reheating requires less energy than cooking a new meal.
Try walking or riding bike to the grocery store. This will save money on your gasoline costs and walking is fun. (Sorry for you folks that live too far to walk.) City busing is always an option for some of us.
One thing I almost hate to mention is eating less. Please don't shop less. Just steer away from snack foods and choose to make meals that will keep you satisfied all day.
Another thing you might want to consider as a long term money saver is a counter vacuum sealer. These might have an up-front cost, but in the long run you'll find them to be a real value. Store anything and everything. Store the leftovers or portions of meals, meats, cheese, veggies, almost anything that has limited freshness.
Lastly, look into the past. There are many ways to eat smart and on-the-cheap that we have forgotten about. In most cases, this will involve more complicated meal preparation, but with more profound results. Examples include pate, terrines, & confit. If you don't know what the heck those are, there's a reason. They have been all but forgotten by the modern world of faster food. They are inexpensive to make and, by their nature, are designed to preserve themselves. I suggest looking them up and starting your own culinary adventure.
This is a basic gumbo recipe. Remember from last week that you should make your own stock from the chicken, but be sure to remove your favorite part(s) to make another dish at a later date. The gumbo will not be affected. You can also leave the rice out while cooking and cook it separately. Try this when you make the gumbo; Take the leftover gumbo and add more stock (fresh preferred), more veggies, and some sausage, then cook and reduce again. If the volume is right, the roux will still thicken the soup again 1 or 2 times. I have had success in getting back to a volume that's close to the original batch. Adding more liquid than your recipe originally called for will create a thin gumbo… nothing really wrong with that, since it will still taste great. Don't be scared of Roux, it takes time and patience. Don't use burnt roux. Just make another batch.
CHICKEN STOCK
Bony chicken pieces (backs, necks, and wings) from 2 chickens
2 stocks celery with leaves cup up
1 carrot cut up
1 large quartered onion
1 1/2 tsp. salt
1/4 tsp. pepper
3 whole cloves
6 c. cold water
Put all ingredients into large stock pot or Dutch oven and bring to boil. Reduce heat and simmer for 1 hour. Remove chicken, strain stock and discard vegetables. If to be used right away skim off fat if not chill and lift off fat. Makes 4 1/2 cups stock.
Chicken Gumbo
1 3lb Broiler-fryer chicken, cooked (boil with vegetable trinity to make stock)
2 tbsp Vegetable shortening (for Roux)
2 tbsp Flour, all-purpose (for Roux)
2 Onions, finely chopped
1 Green bell pepper, fine chop
5 cups Warm chicken homemade broth
8 Tomatoes, peeled/chopped
½ lb Okra, cut into 1/4″ pieces (frozen is ok)
2 Ribs celery, chopped
1 tsp Salt
½ tsp Pepper
1/4 tsp Thyme
½ tsp Oregano
pinch Cayenne (more to taste)
1 whole bay leaf
1. In large Dutch oven, melt shortening over low heat; add flour and cook,
Stirring, until brown, about 10 minutes (do not hurry; if flour burns, roux
is ruined).
2. Add onions and bell pepper; cook until onion is translucent, about 5 minutes.
3. Slowly add warm broth; stir until broth reaches a boil.
4. Add tomatoes, okra, celery, salt, pepper, thyme and bay leaf; bring to a boil.
5. Add chicken; when mixture boils again, reduce heat to low, cover and cook about 20 minutes.
6. Some add rice to the gumbo in order to cook the rice. That's fine and with this recipe add a ½ cup of rice in step 4. Or better make the rice separate and pour finished gumbo over. I believe this is more traditional.
7. Stir and cook, covered, 20 minutes longer.
SWEET AND SOUR BEEF BRISKET
1 (5 lb.) beef brisket or boneless beef chuck pot roast
PREPARE MARINADE:
1/2 c. vinegar
1/2 c. apple juice
1/2 c. chili sauce
2 tbsp. brown sugar
1 tsp. salt
1/4 tsp. pepper
ROASTING INGREDIENTS:
2 med. onions, sliced
1 c. sliced celery & leaves
3 sm. cooking apples
2 tbsp. cornstarch
Trim fat from beef. Mix above ingredients together until dissolved. Pour marinade over beef in a large roasting pan. Chill covered for 12-24 hours, turning occasionally.
After roast has marinated, place the roast in a 13 x 9 x 2 inch baking dish and top with 2 medium onions and celery with leaves, pour marinade over top of roast and cover. Bake in a 325 degree oven for approximately 3 hours. Add 3 small cooking apples the last 10 minutes of cooking.
For Gravy: Remove meat and vegetables. Measure 2 1/2 cups of strained juices. In medium saucepan, stir in 2 tablespoons cornstarch and 1/4 cup cold water and juices. Cook 2 minutes or until thickened.
Let's not forget about this month's specials. We have Niman choice beef briskets, which are great for corned beef on St. Patrick's Day. This month they're $1 –off the total retail price. We will cut briskets to order if you call ahead. Also this month our new favorite Dewberry Hills Farm whole fryers is $1-off the total price with a member coupon. It's a great time to try out some of the tips I've offered the last two weeks. If you ever have questions, please feel free to contact me (Bryan) at meatdept@wheatsville.coop. I'll do anything I can to help.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy!
Thursday, February 26, 2009
March is our Birthday! Value and deliciousness and more!
Hello Wheatsville friends!
We like to win things, so please vote for us in the Austin360 A-List poll for best neighborhood grocery.
http://www.austin360.com/alist/content/alist/youralist_index.html
Reminder, as part of our big project, we had to close our store restroom. SO, we have a deluxe portable one (including a hand washing station) next to the patio outside. We're sorry for the inconvenience, but it is necessary AND temporary. We'll be opening our new bathrooms around March 15th!
March is our birthday month and we're excited to usher in our 33rd year on the edge of some exciting changes! Stay tuned to future e-mails this month with more birthday stuff!
This week, scroll down for:
Upcoming events
The delicious deli
Value tips from our butcher
Produce seasonal news you can use
Refrigerated update! Milk prices come down!
Talkin' Softball
Upcoming events of note!
This year, we are the major sponsor of It's My Park Day on March 7th, Austin Green Art Earth Day on April 18th, and the Sustainable Food Center's signature fundraiser, Farm to Plate in May.I am really proud and pleased to partner with these great groups and help them to do the good work that they do in our community.
The fine folks at the Austin Parks Foundation are the movers and shakers behind the awesome It's My Park Day and they could use your help! Here's more about it and how you can get involved!
It's My Park! Day, presented by Wheatsville Food Co-op, is an annual citywide park volunteer event. Individuals and community groups lead projects ranging from simple cleaning and repair to trail building and playground installation.
This year's It's My Park! Day, coming up March 7, features more than 50 different projects at parks in every area of town. Tree planting will be a major focus. Come meet your neighbors and lend a hand at a park near you!
See the full list of projects and register online at www.austinparks.org. Registered volunteers receive a free tee shirt. Snacks will be provided by Wheatsville.
Wheatsville Herb Fair TRANSPLANTED!
Due to the construction, our annual celebration of growing season is being held downtown at the Austin Farmer's Market!
Come visit the temporarily transplanted Herb Fair on March 14th from 9am-1pm at Republic Square Park.
The deli cooks so you don't have to!
Record high temperatures mean it's time to cool off at the Wheatsville Deli! We have an abundance of delicious treats to cool your head and fill your belly! Smoothies!!! All fruit and no ice, our chilly smoothies are thick, sweet, creamy and made fresh to order every time! In today's deli case are so many of our staff and customer favorites: Crispy Fish Cakes, Curry Lime Chicken Salad, Risotto Cakes, Asparagus and Orzo Pasta Salad, Veggies Vinaigrette, Couscous with Feta and Fava, Lively Carrots and Beets, Basil Pecan White Beans, and tons more! We have Sesame Baked Tofu, Southern Fried Tofu and Popcorn Tofu! African Peanut and Black Bean Beer soups are on the menu as well. As always, sandwiches – grab a coupon for 50 cents off a Boar's Head meat sandwich this month, tacos, and our rice 'n' beans are ready to be served just the way you like 'em. And don't forget our righteously famous Frito Pie, made with our own Tempeh Chili – it's a chewy, crunchy taste sensation and the perfect lunch on any day. Or just grab a bite from our self-service deli case – green salads, chicken salad, Gingered Tempeh Pasta, tuna salad, pimento cheese, Thai pasta, hempseed hummus… all these and more await you, so stop in and let the Wheatsville Deli fill you up!
Super Deli Value, EVERY DANG DAY!!!
Looking for a well priced, nutritional lunch? We always have organic black beans and organic rice for only $1.99. This is one of the best deals that we have, the serving is just right plus it comes topped with your choice of fresh salsa.
From the Land of Cheese, Greg Flores
This is the last week that Follow Your Heart Vegan Cheeses will be on sale. They will be going back to their regular price on Sunday. We have Pure Luck Goat Feta on our shelves and their Hopelessly Blue will be coming soon. And if you are looking for a good deal on Brie we are stocking a tasty Canadian Brie that is $9.99 a pound. And if you are in need of a savory snack and you cannot seem to make up your mind we have Cherry peppers stuffed with prosciutto wrapped provolone. The weather is warming up and it will be picnic season. The Brie and stuffed cherry peppers would be great picnic items.
From Bryan Butler, the Meat Guy
Saving money at the meat case: Part I
In most areas of the country the recession is very real. Fortunately, Austin has shown great resilience to this economic down turn. Even so, there are plenty of Austinites really feeling the pinch. In some cases folks have had to drastically change their spending habits. Not eating out as much helps. So does having a budget when spending, not to mention a healthy dose of frugality. Wheatsville has many departments that offer great deals, the biggest being the bulk department, where your dollar can really be stretched. And of course the grocery department always has great coupons and sweet monthly specials.
As with most things in the meat department, the old, traditional ways of doing things are always the best. The phrase, "using the whole animal" comes to mind. Too bad we don't sell the whole thing (yet!) But the ideas can still be applied, albeit with some creativity and imagination. Much of southern Americana cooking revolves around these ideas, although it's not exclusive to southern cooking: most regional cooking around the world has these ideas represented in spades. Soups, casseroles, and stir-fries can stretch your meaty ingredient to their max without compromising great flavor.
For example: buy a whole chicken or one that's already cut up. Save your favorite part, (let's say the breast) and use it in a manner that you normally would. Then, you have the remainder that you can boil and make stock with for soups. Pick all the meat off and reserve some to make a nice chicken salad with... maybe a few servings. (You can also make a second chicken veggie stock with the leftover bones and the trinity of celery, carrot, and onions. That's really stretching your dollar). What you have left may well be the mother of all things good: great stock and tasty meat.
You could go a number of ways with it from here. I like to make Gumbo. Gumbo is really an amazing thing to behold. One of the magical things about gumbo is that it can be stretched out over weeks (really!) The reason: It's that awesome French stuff called Roux. Roux allows the consistency and flavor of the soup to remain after several heating's.
Another great idea is stir-fry. You can buy our precut stir-fry for $9.99 a pound, which is a great price for an outstanding pre-prepared product. You can also prepare it yourself with only a sharp knife and an adventurous mind set. Here's my tip: buy your favorite steak… I'm thinking of the ambassador sirloin ($8.99lb). Cut the steak into the thin 1/8th inch strips lengthwise through the steak. Then, either take the strips as they are or cut them in half again to make them ready for stir-frying. To really save a buck, use something less expensive than sirloin…like chuck steak, shoulder steak, eye-round steaks or thin pork chops. If your technique is good, the meat will be exquisitely tender without you having to pay the premium steak cost. The same substitution can be done with stew meat: instead of using steak, try roasts for an even cheaper choice.
Remember that the real trick is portion control. Instead of using all of the stir-fry or stew meat in one dish, make two! Once the flavor of the meat is there, it stays. Use other substitutes for that chunky meat. I like tofu (please don't tell anyone) or mushrooms… like the king trumpets that Johnny mentioned in last week's email. I prefer beech mushrooms, but buttons work fine, too. A good variety of veggies also does the trick.
One thing's for sure: you have a lot options when buying your meats. Let me say one thing that may just save…well, your life (or at least your health). Many people elect to buy really cheap, conventional meats when times get tough. This is not a good idea! Without talking too much about all the bad stuff you wind up eating in conventional meat (like antibiotics and genetically modified corn feed), you're getting far less nutritional value. Buying quality meats from Wheatsville ensures that you're getting the highest quality products with the highest nutritional value. That's a plain fact and it really translates into getting more for your money in the long run. So, be smart! And think before you buy. Or better yet, track me down and ask me how you can save some money at the meat case. You might be surprised at what you're missing out on.
In my next weekly email, I'll give you more tips and techniques to make gumbo as well as other great recipes that will stretch your dollar to its max, while still allowing you to eat like a king. I know… you're probably thinking that the meat guy has lost his mind, but it's not true. These are proven techniques handed-down from one from generation to generation. They're also darn smart…not necessarily quick, but cooking is supposed to be fun. Why rush?
Let's not forget about the great member coupons this month. Get great $1 off deals on Niman rib eye steaks and Ivory white king salmon filets with member coupons.
From the world of Produce I bring you Johnny Livesay!
In Between Seasons
Citrus season is getting long, but the flavors are still fresh! If you haven't tried any of our delectable citrus, then you are missing out. We've been getting rave revues on the Rio Star grapefruit, and the Texas juicing oranges. Both are organic, and from South Texas, give'em a try. Nothing beats fresh squeezed orange juice, and we sell a few great citrus juicers in the housewares section in aisle three. Meyer lemons are still around, and make wonderful additions to sauces, chicken or fish dishes, or simple salad dressings. These lemons are sweeter, and more flavorful than their regular cousins the plain old lemon.
Eat Your Greens
You should eat more greens. They're good for you. Besides being nutrient dense, and a good source of fiber, they just taste good. We have a nice selection of greens, have you seen it? I'm really enjoying curly leaf kale, and red chard right now. Chard is a very versatile green, with delectable leaves, and flavorful stalks. If you sautee the stalks in some remember when butter... or duck fat, if you have some handy, the taste wonderful. Add the leaves in when the stalks are near finished, and some garlic, and you'll take your greens to the next level!!! For reals.
What Are You Cooking?
I'd like to know what you guys are doing with our produce, and other products. If you are doing interesting things with our foods, I'd like to know. I read food blogs written by a few of our members, and am always stoked to see my produce in there wonderful meals. If you want to share what you're doing with our food when you get it home, email me at: jlivesay@wheatsville.coop . I'd love to hear from you, and maybe publish some recipes in the breeze! Thank you for sharing!
In the Grocery Aisle from Justin Merrifield, Grocery Buyer:
Cascadian Farm Organic Honey Nut O's:
I brought some Cascadian Farm Organic Honey Nut O's home thinking that my kids would like a something a little sweet for breakfast. I decided to try them and ended up eating most of them myself. Being the Organic alternative to other cereals, I'm okay sharing them with my children. The moral of the story is these are some tasty O's that you don't have to feel guilty about eating, even if you're all grown up. These and other Cascadian Farms cereals are on sale at Wheatsville now. It's a perfect time to give them a try. Read about this company at http://www.cascadianfarm.com
Here's the latest from Chill Buyer Mike Crissey:
No more crying over spilt milk? No whey!
After more than a year of climbing milk prices, we've started to see a little relief, particularly for our two Texas brands – Oak Farms and Remember When Dairy. Prices for Oak Farms Dairy, our conventional milk brand, which is based in Dallas, are now $4.49 a gallon (down from a high of $5.19 last year) and half-gallons are $2.79 (down from $2.99). Meanwhile, prices for the low-temperature pasteurized, non-homogenized, grass-fed milk from Remember When Dairy, which is in Yantis, are $5.29 a gallon (down from $5.69) and $3.19 for a half gallon (down from $3.59).
We're also still selling Remember When Dairy's absolutely intoxicating farmstead butter for $1.50 off ($2.99, reg. $4.59) a half-pound. This tangy, cultured butter – which borders on cheese -- makes everything better.
Come buy the 'Bucha
This week is the last that shoppers can enjoy almost $1 off all flavors of GT's Raw Organic and Synergy Organic and Raw Kombuchas. They remain on sale for $2.49 (reg. $3.29) until the store closes on Saturday night. Unfortunately, shoppers are out of time to special order cases of Kombucha at the sale price but we should be able to sell you a case out of the cooler while supplies last.
No milk mustaches here
This past weekend, I competed against about a dozen other furry faced men in the 3rd annual Misprint Magazine Beard and Mustache Contest. My 8-inch organic, natural push broom with handlebars and no additives didn't help me place. Grocery stocker Mike Conti tried for gnarliest beard but also came away empty-handed.
A link to the contest (and a picture of my apparently unimpressive mustache – slide 27) can be found here:
http://www.austin360.com/alist/mediahub/media/slideshow/index.jsp?tId=146959
Austin Chronicle rings up 21 against Wheatsville in Alternative Softball action
The newly-formed Wheatsville softball team (the SKUs or Stock-Keeping Units) came up short against The Austin Chronicle this past Sunday, losing 21-13 in a scrimmage as part of the Alternative Softball League. The 2008 ASL champions had a nine-run inning which put the game out of reach for Wheatsville. This summer is the second season for the Alternative Softball League, which consists mostly of teams from independent businesses. Wheatsville will be playing in a division with The Austin Chronicle, BookPeople, KOOP Radio and SXSW. Check out the Alternative Softball League and the Wheatsville SKUs on MySpace. Just a warning, the ASL is all about keeping Austin weird, but not always keeping things clean. Some people could take issue with some of the league's banter, which is in good fun.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy
We like to win things, so please vote for us in the Austin360 A-List poll for best neighborhood grocery.
http://www.austin360.com/alist/content/alist/youralist_index.html
Reminder, as part of our big project, we had to close our store restroom. SO, we have a deluxe portable one (including a hand washing station) next to the patio outside. We're sorry for the inconvenience, but it is necessary AND temporary. We'll be opening our new bathrooms around March 15th!
March is our birthday month and we're excited to usher in our 33rd year on the edge of some exciting changes! Stay tuned to future e-mails this month with more birthday stuff!
This week, scroll down for:
Upcoming events
The delicious deli
Value tips from our butcher
Produce seasonal news you can use
Refrigerated update! Milk prices come down!
Talkin' Softball
Upcoming events of note!
This year, we are the major sponsor of It's My Park Day on March 7th, Austin Green Art Earth Day on April 18th, and the Sustainable Food Center's signature fundraiser, Farm to Plate in May.I am really proud and pleased to partner with these great groups and help them to do the good work that they do in our community.
The fine folks at the Austin Parks Foundation are the movers and shakers behind the awesome It's My Park Day and they could use your help! Here's more about it and how you can get involved!
It's My Park! Day, presented by Wheatsville Food Co-op, is an annual citywide park volunteer event. Individuals and community groups lead projects ranging from simple cleaning and repair to trail building and playground installation.
This year's It's My Park! Day, coming up March 7, features more than 50 different projects at parks in every area of town. Tree planting will be a major focus. Come meet your neighbors and lend a hand at a park near you!
See the full list of projects and register online at www.austinparks.org. Registered volunteers receive a free tee shirt. Snacks will be provided by Wheatsville.
Wheatsville Herb Fair TRANSPLANTED!
Due to the construction, our annual celebration of growing season is being held downtown at the Austin Farmer's Market!
Come visit the temporarily transplanted Herb Fair on March 14th from 9am-1pm at Republic Square Park.
The deli cooks so you don't have to!
Record high temperatures mean it's time to cool off at the Wheatsville Deli! We have an abundance of delicious treats to cool your head and fill your belly! Smoothies!!! All fruit and no ice, our chilly smoothies are thick, sweet, creamy and made fresh to order every time! In today's deli case are so many of our staff and customer favorites: Crispy Fish Cakes, Curry Lime Chicken Salad, Risotto Cakes, Asparagus and Orzo Pasta Salad, Veggies Vinaigrette, Couscous with Feta and Fava, Lively Carrots and Beets, Basil Pecan White Beans, and tons more! We have Sesame Baked Tofu, Southern Fried Tofu and Popcorn Tofu! African Peanut and Black Bean Beer soups are on the menu as well. As always, sandwiches – grab a coupon for 50 cents off a Boar's Head meat sandwich this month, tacos, and our rice 'n' beans are ready to be served just the way you like 'em. And don't forget our righteously famous Frito Pie, made with our own Tempeh Chili – it's a chewy, crunchy taste sensation and the perfect lunch on any day. Or just grab a bite from our self-service deli case – green salads, chicken salad, Gingered Tempeh Pasta, tuna salad, pimento cheese, Thai pasta, hempseed hummus… all these and more await you, so stop in and let the Wheatsville Deli fill you up!
Super Deli Value, EVERY DANG DAY!!!
Looking for a well priced, nutritional lunch? We always have organic black beans and organic rice for only $1.99. This is one of the best deals that we have, the serving is just right plus it comes topped with your choice of fresh salsa.
From the Land of Cheese, Greg Flores
This is the last week that Follow Your Heart Vegan Cheeses will be on sale. They will be going back to their regular price on Sunday. We have Pure Luck Goat Feta on our shelves and their Hopelessly Blue will be coming soon. And if you are looking for a good deal on Brie we are stocking a tasty Canadian Brie that is $9.99 a pound. And if you are in need of a savory snack and you cannot seem to make up your mind we have Cherry peppers stuffed with prosciutto wrapped provolone. The weather is warming up and it will be picnic season. The Brie and stuffed cherry peppers would be great picnic items.
From Bryan Butler, the Meat Guy
Saving money at the meat case: Part I
In most areas of the country the recession is very real. Fortunately, Austin has shown great resilience to this economic down turn. Even so, there are plenty of Austinites really feeling the pinch. In some cases folks have had to drastically change their spending habits. Not eating out as much helps. So does having a budget when spending, not to mention a healthy dose of frugality. Wheatsville has many departments that offer great deals, the biggest being the bulk department, where your dollar can really be stretched. And of course the grocery department always has great coupons and sweet monthly specials.
As with most things in the meat department, the old, traditional ways of doing things are always the best. The phrase, "using the whole animal" comes to mind. Too bad we don't sell the whole thing (yet!) But the ideas can still be applied, albeit with some creativity and imagination. Much of southern Americana cooking revolves around these ideas, although it's not exclusive to southern cooking: most regional cooking around the world has these ideas represented in spades. Soups, casseroles, and stir-fries can stretch your meaty ingredient to their max without compromising great flavor.
For example: buy a whole chicken or one that's already cut up. Save your favorite part, (let's say the breast) and use it in a manner that you normally would. Then, you have the remainder that you can boil and make stock with for soups. Pick all the meat off and reserve some to make a nice chicken salad with... maybe a few servings. (You can also make a second chicken veggie stock with the leftover bones and the trinity of celery, carrot, and onions. That's really stretching your dollar). What you have left may well be the mother of all things good: great stock and tasty meat.
You could go a number of ways with it from here. I like to make Gumbo. Gumbo is really an amazing thing to behold. One of the magical things about gumbo is that it can be stretched out over weeks (really!) The reason: It's that awesome French stuff called Roux. Roux allows the consistency and flavor of the soup to remain after several heating's.
Another great idea is stir-fry. You can buy our precut stir-fry for $9.99 a pound, which is a great price for an outstanding pre-prepared product. You can also prepare it yourself with only a sharp knife and an adventurous mind set. Here's my tip: buy your favorite steak… I'm thinking of the ambassador sirloin ($8.99lb). Cut the steak into the thin 1/8th inch strips lengthwise through the steak. Then, either take the strips as they are or cut them in half again to make them ready for stir-frying. To really save a buck, use something less expensive than sirloin…like chuck steak, shoulder steak, eye-round steaks or thin pork chops. If your technique is good, the meat will be exquisitely tender without you having to pay the premium steak cost. The same substitution can be done with stew meat: instead of using steak, try roasts for an even cheaper choice.
Remember that the real trick is portion control. Instead of using all of the stir-fry or stew meat in one dish, make two! Once the flavor of the meat is there, it stays. Use other substitutes for that chunky meat. I like tofu (please don't tell anyone) or mushrooms… like the king trumpets that Johnny mentioned in last week's email. I prefer beech mushrooms, but buttons work fine, too. A good variety of veggies also does the trick.
One thing's for sure: you have a lot options when buying your meats. Let me say one thing that may just save…well, your life (or at least your health). Many people elect to buy really cheap, conventional meats when times get tough. This is not a good idea! Without talking too much about all the bad stuff you wind up eating in conventional meat (like antibiotics and genetically modified corn feed), you're getting far less nutritional value. Buying quality meats from Wheatsville ensures that you're getting the highest quality products with the highest nutritional value. That's a plain fact and it really translates into getting more for your money in the long run. So, be smart! And think before you buy. Or better yet, track me down and ask me how you can save some money at the meat case. You might be surprised at what you're missing out on.
In my next weekly email, I'll give you more tips and techniques to make gumbo as well as other great recipes that will stretch your dollar to its max, while still allowing you to eat like a king. I know… you're probably thinking that the meat guy has lost his mind, but it's not true. These are proven techniques handed-down from one from generation to generation. They're also darn smart…not necessarily quick, but cooking is supposed to be fun. Why rush?
Let's not forget about the great member coupons this month. Get great $1 off deals on Niman rib eye steaks and Ivory white king salmon filets with member coupons.
From the world of Produce I bring you Johnny Livesay!
In Between Seasons
Citrus season is getting long, but the flavors are still fresh! If you haven't tried any of our delectable citrus, then you are missing out. We've been getting rave revues on the Rio Star grapefruit, and the Texas juicing oranges. Both are organic, and from South Texas, give'em a try. Nothing beats fresh squeezed orange juice, and we sell a few great citrus juicers in the housewares section in aisle three. Meyer lemons are still around, and make wonderful additions to sauces, chicken or fish dishes, or simple salad dressings. These lemons are sweeter, and more flavorful than their regular cousins the plain old lemon.
Eat Your Greens
You should eat more greens. They're good for you. Besides being nutrient dense, and a good source of fiber, they just taste good. We have a nice selection of greens, have you seen it? I'm really enjoying curly leaf kale, and red chard right now. Chard is a very versatile green, with delectable leaves, and flavorful stalks. If you sautee the stalks in some remember when butter... or duck fat, if you have some handy, the taste wonderful. Add the leaves in when the stalks are near finished, and some garlic, and you'll take your greens to the next level!!! For reals.
What Are You Cooking?
I'd like to know what you guys are doing with our produce, and other products. If you are doing interesting things with our foods, I'd like to know. I read food blogs written by a few of our members, and am always stoked to see my produce in there wonderful meals. If you want to share what you're doing with our food when you get it home, email me at: jlivesay@wheatsville.coop . I'd love to hear from you, and maybe publish some recipes in the breeze! Thank you for sharing!
In the Grocery Aisle from Justin Merrifield, Grocery Buyer:
Cascadian Farm Organic Honey Nut O's:
I brought some Cascadian Farm Organic Honey Nut O's home thinking that my kids would like a something a little sweet for breakfast. I decided to try them and ended up eating most of them myself. Being the Organic alternative to other cereals, I'm okay sharing them with my children. The moral of the story is these are some tasty O's that you don't have to feel guilty about eating, even if you're all grown up. These and other Cascadian Farms cereals are on sale at Wheatsville now. It's a perfect time to give them a try. Read about this company at http://www.cascadianfarm.com
Here's the latest from Chill Buyer Mike Crissey:
No more crying over spilt milk? No whey!
After more than a year of climbing milk prices, we've started to see a little relief, particularly for our two Texas brands – Oak Farms and Remember When Dairy. Prices for Oak Farms Dairy, our conventional milk brand, which is based in Dallas, are now $4.49 a gallon (down from a high of $5.19 last year) and half-gallons are $2.79 (down from $2.99). Meanwhile, prices for the low-temperature pasteurized, non-homogenized, grass-fed milk from Remember When Dairy, which is in Yantis, are $5.29 a gallon (down from $5.69) and $3.19 for a half gallon (down from $3.59).
We're also still selling Remember When Dairy's absolutely intoxicating farmstead butter for $1.50 off ($2.99, reg. $4.59) a half-pound. This tangy, cultured butter – which borders on cheese -- makes everything better.
Come buy the 'Bucha
This week is the last that shoppers can enjoy almost $1 off all flavors of GT's Raw Organic and Synergy Organic and Raw Kombuchas. They remain on sale for $2.49 (reg. $3.29) until the store closes on Saturday night. Unfortunately, shoppers are out of time to special order cases of Kombucha at the sale price but we should be able to sell you a case out of the cooler while supplies last.
No milk mustaches here
This past weekend, I competed against about a dozen other furry faced men in the 3rd annual Misprint Magazine Beard and Mustache Contest. My 8-inch organic, natural push broom with handlebars and no additives didn't help me place. Grocery stocker Mike Conti tried for gnarliest beard but also came away empty-handed.
A link to the contest (and a picture of my apparently unimpressive mustache – slide 27) can be found here:
http://www.austin360.com/alist/mediahub/media/slideshow/index.jsp?tId=146959
Austin Chronicle rings up 21 against Wheatsville in Alternative Softball action
The newly-formed Wheatsville softball team (the SKUs or Stock-Keeping Units) came up short against The Austin Chronicle this past Sunday, losing 21-13 in a scrimmage as part of the Alternative Softball League. The 2008 ASL champions had a nine-run inning which put the game out of reach for Wheatsville. This summer is the second season for the Alternative Softball League, which consists mostly of teams from independent businesses. Wheatsville will be playing in a division with The Austin Chronicle, BookPeople, KOOP Radio and SXSW. Check out the Alternative Softball League and the Wheatsville SKUs on MySpace. Just a warning, the ASL is all about keeping Austin weird, but not always keeping things clean. Some people could take issue with some of the league's banter, which is in good fun.
Have a great week!
Dan Gillotte
Wheatsville GM and e-mail guy
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