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Reduce, Reuse, then Recycle
|No matter the case, real, unprocessed food is better for you than food that’s been chemically modified. At our store, you won’t need to be convinced of what you’re buying. You’ll be buying real ingredients. Learn more||in.gredients is a collaborative effort between business, community, and consumers with the goal of eliminating food-related waste while supporting local businesses and farmers. Learn more||There’s no waste in nature. Waste is a human invention. As good stewards of our environment, our top priority is to reduce the amount of waste we produce and reuse what we have. Learn More|
We’re thrilled to announce the four finalists for our next non-profit Community Partner to whom we’ll donate 5 cents for every container you reuse at in.gredients, plus 1% of our sales every first Friday of the month. It’s just one more way we try to support this beautiful community of ours.
The in.gredients Team voted for these four finalists (from a total of 13 partner applications!), and now it’s up to you to decide who will be our next partner.
Vote online (below) or in-store (which counts for more of the vote) until Oct 26th. Thanks for your participation and good luck to the finalists!
By: Grayson Vreeland
When I arrived at Pure Luck dairy in Dripping Springs, the place was alive with activity. Amelia and Ben welcomed me into their cheery home, where their two small children were having a dance party. The house is right at the farm, only steps away from the hundred or so goats they keep, as well as the chèvre processing facility. When Amelia and I ventured out to meet the goats, they were all in a field where, according to Amelia, they knew they weren’t meant to be. She laughed, “all these rotten ladies – oh, so bad!” as she ushered them to the barn, where they began chowing down on hay.
Amelia grew up right across the street, and she always had goats. “This was my mom’s deal. We grew up with goats, and she decided to start a dairy.” They had goats long before they started a commercial dairy twenty years ago, and when I asked her why, she said, “It was just a homestead. So my mom always had goats, which goat people do… You know, I just love goats. Goat people do. They’re very smart, they’re fun, they’re kind of like dogs in that each one has their own personality and their tricks.”
The does are milked twice a day, and it only takes ten minutes to milk a dozen of them, six at a time. The rest of their time is spent eating hay selected specially to meet their needs, walking about, occasionally getting into trouble, and generally counteracting goat stereotypes. According to Amelia, “Goats by nature – you can look at them and see that they’re clean. There’s a lot of smells around here for different reasons, but generally they want to be clean, they don’t want to get wet, they don’t want to lay on dirty things, they don’t want to eat dirty things. That’s their nature, and when you hear someone hear that they’ll eat anything – no, unless they’re underfed.”
Amelia is “mom” to these goats. She says a lot of people ask why she doesn’t let the mother goats raise their babies, who she separates to another part of the farm. “I’m actually ‘mom’ – I brought your bottle to you, I brought your dinner to you, when you needed help, I helped you… They’ll ask for help. And I’ve noticed – these are like, two year olds here. When they get older, they do move away. They’re still friendly and they still like me, but they don’t come up like this,” she says, referring to a goat who approached her, soliciting pets and attention.
Later we visited the kids that were born a few months ago, who were very excited to see Amelia and me. A number of them jumped up on me like friendly dogs – one even sucked my thumb. The kids they keep are all female. Amelia pointed out to me, “Out in the barn, those are mothers and daughters and nieces and grandmothers. So with a herd that’s that highly related with females, it’s hard to use a buck from our farm.” Males go to other farms, and she says, “The most important thing for us is that they go somewhere that they’re cared for and they have a value.”
Like a mom, Amelia never really stops caring for the kids who grow up on her farm; she continues to care for them even after they retire from milking. “Basically if you get old here, you’re not going to leave, because they – as I said about creatures of habit – they’re born here, and they’ve had every meal here, they know all of these smells, and for them to leave – I know that’s a hardship. It’s not the same kind of hardship for a doe in her young prime, where she can go to her new farm and beat somebody up and just get in there. But if you send an older animal, and just like our old people, they move slower, they have less resistance.”
But aside from the goats, of course, there is the chèvre. Amelia showed me the very small cheese plant where they make the cheese and explained the process to me.
A: So this is the cheese plant where we make the cheese. We don’t walk in there dirty, so there’s only a few of us that make cheese. What this is – do you guys sell the bulk curds there [at in.gredients]?
G: We have the bulk chèvre, and some of the molded chèvre, and the June’s Joy.
A: And that’s what I meant, the bulk chèvre. So this is bulk chèvre. And this is day three, and it’s been salted, and it’s draining, and tomorrow it will go into the tubs.
G: Oh, so it’s almost done.
A: Yes, it’s almost done.
G: So what happened to it before now?
A: So let’s say, this is the milk right here, and here is the bulk tank, and it’s got cold milk in it. So we milk morning and evening, and the milk goes into the tank. So each room really has a separate function, and this room is for holding milk. So Monday morning we’ll hook the pump up and set up the piping, it’ll go through the wall into the vat pasteurizer, which is that big, round vat over there – and then the milk is pasteurized, and it’s pasteurized based on the type of equipment that you have.
G: Is that like being heated?
A: Yep, so it’s heated to a certain temperature and held for a period of time, and then it’s cooled off and brought down to cheese-‐making temperatures, and then the cultures are added. And it’s lactic acid bacteria, and what they do is, they consume the lactose and produce lactic acid, and that’s what tartens cheese. So basically, you have kind of like a yogurt product at that point, and it is scooped out in thin layers into baskets, or in this case into a bag that’s a mesh bag, and it drains, and once it’s mostly drained about twenty-‐four hours later, the salt is added. The salting stuff is actually really important, it encourages the rest of the drainage, and it also stops that bacteria from growing too much more, because of the harshness of the salt. It also gives the cheese flavor. And that’s what happened today – the baskets were emptied and the cheeses were salted and also draining, and the same thing is happening here, so that’s the four days of chèvre, so it’s a fresh cheese that’s made pretty quickly.
Amelia didn’t leave me wondering about the results of this process. She sent me home with June’s Joy, mixed herb chèvre, basket chèvre, as well as a dried chèvre in olive oil and herbs that she scooped into a mason jar for me from a jar on her own kitchen table. All of it is tart, creamy and extremely satisfying. The combination of sweet and sour in the June’s Joy nearly brings me to tears.
I have admired Pure Luck for their chèvre for some time now, but now I also admire them for how they live their lives and love their goats.
in.gredients will be accepting donations of supplies to send to the Standing Rock camp to support the protestors in their defense of water and their ancestral lands. The requested supplies are listed below, so please bring in anything from canned food to sleeping bags to the donation box in-store. If you prefer to make a monetary donation, please do so through the official Standing Rock website, here (http://standingrock.org/).
You may also send supplies to:
Red Warrior Camp
BIE 00N02 Agency Ave
Fort Yates, ND 58538
The Dakota Access Pipeline project is threatening the future of water for millions of Americans, violating treaties with Standing Rock Sioux, and desecrating sacred burial grounds. The pipeline project is the work of Texas billionaire Kelcy Warren of Energy Transfer Partners and seeks to bring crude oil from North Dakota to the U.S. Gulf Coast. As many as four thousand protestors are currently camped out by the construction site, and the Sioux are also fighting a legal battle to stop the pipeline, which, as Sioux Chairman Archambault explained to the New York Times, “was fast-tracked from Day 1 using the Nationwide Permit No. 12 process, which grants exemption from environmental reviews required by the Clean Water Act and the National Environmental Policy Act by treating the pipeline as a series of small construction sites.” Pipelines like this one have a 57% chance of experiencing a major leak, according to former Scientific American editor Trudy Bell, and the protestors contend that such a leak could contaminate the Missouri River, the major water source for the tribe and millions of others. The Dakota Access Pipeline would cross through North and South Dakota, Iowa and Illinois, where it would link to a 774-mile pipeline to Nederland, Texas.
Protestors have been maced and threatened with attack dogs by private security hired by Energy Transfer Partners, and the governor of North Dakota has declared a state of emergency and activated National Guard troops. The protestors in North Dakota – many of whom comprise the largest gathering of indigenous nations in 100 years – need support and supplies if they are going to continue their vital work to protect their heritage and also the future of the water supply for all Americans. Green Party presidential nominee Jill Stein has said that the pipeline “would violate U.S. treaties by endangering the drinking water and sacred sites of the Standing Rock Sioux tribe.”
For more in-depth information on the situation at Standing Rock, please see the following articles:
Don’t let the cut of meat scare you it is a very tender tasty meat. You will be pleasantly surprised. Find the meat at any Mexican market, ask the butcher. Serve this in tacos with chopped onion, tomato, cilantro, and wedges of lime.
- 1 beef tongue
- 1/2 onion
- 2 cloves garlic, or more to taste
- 1 bay leaf
- salt and ground black pepper to taste
- water to cover
- 1 tablespoon butter
- Place beef tongue, onion, garlic, and bay leaf in the crock of a slow cooker; generously season with salt. Pour in enough water to cover beef mixture.
- Cook on Low for 8 hours.
- Transfer beef tongue to a work surface and cool slightly. Peel outer layer of skin from beef tongue and remove rough end. Chop the meat into bite-size pieces.
- Heat butter in a skillet over medium heat; cook and stir beef tongue meat until tender, 5 to 10 minutes. Season with salt and pepper.
- Try using a liner in your slow cooker for easier cleanup.
We try to make the experience of shopping at in.gredients as fun and stress-free as possible. We take pride in our thorough sourcing process where we screen the ingredients in each of our products to guarantee that our customers only receive the best, healthiest products made in an ethical way with guilt-free ingredients.
- acesulfame-K (acesulfame potassium)
- acetylated esters of mono- and diglycerides
- ammonium chloride
- artificial colors
- artificial flavors
- benzoates in food
- benzoyl peroxide
- BHA (butylated hydroxyanisole)
- BHT (butylated hydroxytoluene)
- bleached flour
- bromated flour
- brominated vegetable oil (BVO)
- calcium bromate
- calcium disodium EDTA
- calcium peroxide
- calcium propionate
- calcium saccharin
- calcium sorbate
- calcium stearoyl-2-lactylate
- certified colors (Blue 1, Blue 2, Green 3, Red 40, Red 3, Yellow 5, Yellow 6)
- cysteine (l-cysteine), as an additive for bread products
- DATEM (Diacetyl tartaric and fatty acid esters of mono and diglycerides)
- dioctyl sodium sulfosuccinate (DSS)
- disodium calcium EDTA
- disodium dihydrogen EDTA
- disodium guanylate
- disodium inosinate
- ethyl vanillin
- ethylene oxide
- FD & C colors
- foie gras
- GMOs (genetically modified organisms)
- GMP (disodium guanylate)
- hexa-, hepta- and octa-esters of sucrose
- high fructose corn syrup
- hydrogenated fats
- IMP (disodium inosinate)
- irradiated foods
- lactylated esters of mono- and diglycerides
- lead soldered cans
- methyl silicon
- microparticularized whey protein derived fat substitute
- monosodium glutamate (MSG)
- partially hydrogenated oil
- potassium benzoate
- potassium bisulfite
- potassium bromate
- potassium metabisulfite
- potassium sorbate
- propyl gallate
- sodium aluminum phosphate
- sodium aluminum sulfate
- sodium benzoate
- sodium bisulfite
- sodium diacetate
- sodium glutamate
- sodium nitrate/nitrite
- sodium propionate
- sodium stearoyl-2-lactylate
- sodium sulfite
- solvent extracted oils, as standalone single-ingredient oils (except grapeseed oil)
- sorbic acid
- sucrose polyester
- TBHQ (tertiary butylhydroquinone)
- tetrasodium EDTA
Join us in celebrating four years of zero waste, local food, and community at our free family-friendly 4th Anniversary Party on Saturday, August 6 from 6-9PM.
There will be live music by The Stovetop Rangers and Devin James Fry,KTonic Kombucha snowcones, live screen printing by Fine Southern Gentlemen, face painting by Sparklefingers Body Art, a photo booth, giant jenga with Workers Defense Project and more. In collaboration withJuiceLand and Johnson’s Backyard Garden, Hops and Grain will be brewing their signature small-batch Watermelon Brown Ale, Common Denominator. Austin-based companies Zhi Tea, Cat Spring Tea, Kosmic Kombucha, Third Coast Coffee Roasting Company, Boulanger Fermentations, Delysia Chocolatier, Fortitude Provisions and Joe’s Organics will join the party with samples and stories about their history with in.gredients and their work to support the store’s mission.
A portion of the proceeds from our 4th Anniversary Party will be donated to our incredible non-profit Community Partner, Workers Defense Project, an Austin-based organization that advocates for marginalized workers.
Join in.gredients in celebrating four years of slinging local groceries and pouring local pints with the incredible community that has grown around its mission. RSVP here.