in.gredients 4th Anniversary Party on Aug. 6th

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.

9th Annual Bug Eating Festival July 13th!

Little Herds Celebrates Eating Insects and a Sustainable Future of Food at the 9th Annual Bug Eating Festival Part II on Wednesday, July 13th

For the second year in a row, in.gredients is hosting the Bug (Eating) Festival – a celebration of entomophagy and the future of food organized by Little Herds, an Austin non-profit working to promote the use of insects for food and feed as an environmentally sound and economically viable source of nutrition.

A large crowd of local bug-enthusiasts gathered at in.gredients for Part I of the 9^th Annual Bug (Eating) Festival on Saturday, June 4 to sample insect-infused treats, listen to live music by Josh Buckley and learn more about the role of bugs in our food system. 

“It went great; we probably had 200 people there,” Little Herds President Robert Nathan Allen said. “We had booths for PEAS, Delysia Chocolatier, Slow Food Austin, Aketta, and Crickers Crackers. There was a kids’ activities table and a bunch of different treats like cricket rice krispie treats and cricket oatmeal cookies. Chef Rick Lopez from La Condesa did a cooking demonstration of how to make chapulines salsa.”

Due to the severe weather conditions during Part I of the 9th Annual Bug Eating Festival, Little Herds is holding a second Bug Eating Festival this year on Wednesday, July 13 from 5-9PM at in.gredients. The 9th Annual Bug Eating Festival Part II is an opportunity for insect-novices to taste bugs for the first time and for entomophagy enthusiasts like RNA to gather and share what they love about insects as a food of the future.

RNA’s initial interest in insect eating was sparked by a video on entomophagy that was sent to him as a joke, “I took it way too seriously,” he said. A year later RNA had gathered together a group of friends who were interested in eating bugs and raising awareness of the environmental and nutritional benefits of insects as an alternative protein source. Within six months, by December 2013, Little Herds had become a 501c3 non-profit committed to edible insect education.

“We should be thinking about our food before it hits our plate,” RNA said. “Little Herds’ mission is to educate our community about the benefits of eating insects – it addresses the broader questions of how we fix our broken food system. We are interested in insects as food and as livestock feed, and we are focused on our local community and global community. Austin was the perfect birthplace for Little Herds; there are a lot of cultural influences on our food scene. Austin already has a big paleo community, a big gluten-free community – there are a lot of people who want to keep it weird when it comes to what we eat here.”

Raising insects requires significantly less resources – water, space and feed – than the production of other forms of livestock. When RNA learned of the environmental sustainability and nutrient content of edible insects, he began experimenting with cricket flour. He brought one of his first batches of cricket cookies to the 5^th Annual Bug Eating Festival.

“The festival was founded by Marjory Wildcraft. She started nine years ago with some friends and families who wanted to try bugs for the first time. They had such a blast they did it again, and more people showed up the next year, and it grew,” RNA said. “I got involved with this idea at the 5^th Annual Bug Eating Festival; I brought some cricket flour cookies I baked and just fell in love with the idea. Since then I’ve helped organize the festival. Originally it was a way to get people together to try bugs, and now it’s grown as a way to see insects as a resource and to celebrate all the good work that’s happening in Austin around food and sustainability.”

Little Herds has gathered together a group of local bakers and chefs – Chef Rick Lopez from La Condesa, Aketta Cricket Flour, Crickers and Delysia Chocolatier – to bring insect-enriched treats to Part II of the 9^th Annual Bug Eating Festival on Wednesday, July 13 for curious eaters to try. Taste the future of food and sustainable protein in the form of gourmet cricket cookies and chocolates, spiced mealworms and cricket salsa.

“One of the great things about edible insects is that if you don’t want to see them, you don’t have to – you can grind them up into flours,” RNA said. “It’s not a one-to-one replacement of regular flour, but you can sub in a portion of the flour in recipes, and you’ll still get that additional protein, iron and calcium that weren’t there before. Crickets have really good omega-3 and omega-6 fatty acids; they have fiber. It’s just mind-blowing how healthy they are, and we’ve just been missing out on it.”

Since Little Herd’s inception in June 2013, they have focused on educating children about entomophagy and getting kids excited to eat bugs. “We have educator kits designed to be taught at schools around Austin that can be catered to any age group,” RNA said. “If we get 1% of kids in Austin to eat insects, we can show how much water is saved and how much greenhouse gas is saved from just a small number people.” Part II of the 9^th Annual Bug (Eating) Festival will feature even more activities for kids to learn about the benefits of bugs and how to eat them.

“Parents know it’s nutritious and environmentally beneficial, and kids don’t have built-in taboos,” RNA said. “Trends change throughout history. We’re trying to change the mentality that insects are gross food.”

Little Herds is part of a larger movement to repopularize eating insects as a sustainable protein alternative. Although entomophagy is practiced throughout the world in countries like Mexico, the idea is relatively new in the United States.

“It’s a cultural taboo that’s built up over time for a variety of reasons. As our ancestors moved up north from the equator and bugs got smaller, people stopped eating insects. Due to agriculture, bugs weren’t needed as a food supply,” RNA said. “There are a lot of places where eating insects is traditional, but for younger generations it’s starting to be seen as something your grandmother did. If we make eating insects part of our modern food culture it won’t have that effect. In Mexico, eating insects is still celebrated as a traditional food. There are restaurants throughout the country that serve traditional Oaxacan chapulines.”

Little Herds has three “core principles” it recommends to anyone interested in trying insects for the first time: be safe, be kind (to other eaters, insects and the planet) and be curious.

“It’s fun to surprise people but we want to make sure people are safe; if you have a shellfish allergy you may be allergic to insects,” RNA said. “If someone doesn’t want to try, that’s okay. Everyone has a food they don’t like, and they don’t need someone bullying them about it.”

Little Herds works to promote ethical insect farming that does not disturb local ecosystems. Insects can be safely and humanely harvested through freezing, “lowering their temperature like they would hibernate in the wild.”

“Be kind to the animals; insects are living creatures and sentient beings,” RNA said. “We are not saying go in your backyard and try bugs; you don’t know where those are from. If you harvest bugs from the wild they may have parasites or your neighbor may spray pesticides. Part of being safe is knowing where your food comes from – you should want to know where your food is grown and the way it’s processed. You want to know that it’s safe for animals.”

This summer, Little Herds launched a crowdfunding campaign through Barnraiser to expand their programs in Austin and abroad. Rewards for donating include a jar of Cricket Bolognese Pasta Sauce, a grow-your-own mealworms kit (that comes equipped with a mealworm cookbook and farm) and a cricket-chocolate making class with Delysia Chocolatier – make sure to donate and claim your reward before their crowdfunding deadline of midnight Friday, July 15.

“The first day we received an anonymous matching donation for up to $4000 if we reached our first goal by the following Saturday. The community rallied, and we hit our goal by Friday,” RNA said. “We have some really great stretch goals that are going to be impactful for the local Austin community.”

Little Herds is still working to meet their third fundraising goal of reaching $25,000, which will allow them to host the second ever “Eating Insects” conference in the U.S. next year in Austin. RNA attended “Eating Insects Detroit,” the first conference in the U.S. devoted to insects for food and feed, and came back inspired to do the same in Austin.

“The conference gave me a huge injection of energy and ideas,” RNA said. “Over 150 international business founders joined the conference along with insect farmers and experts leading research looking at the psychology and marketing of eating insects. There were film screenings, a pop-up insect dinner and a food truck-serving insects. The conference was a snapshot of what people are doing all around the world, and how this can apply to Austin. We were just blown away by how this conference went for its first year; bringing it to Austin next year just makes so much sense. We can make it coincide with the 10^th Annual Bug Eating Festival.”

Similar to Part I of the 9^th Annual Bug (Eating) Festival, Part II will have an Ento Raffle benefitting Little Herds Barnraiser campaign with insect cookbooks, edible insect t-shirts and tote bags, and baking ingredients like cricket flour and Delysia chocolate. The event is open to the public and entrance costs a suggested donation of $10 to Little Herds (kids are free!) – purchase tickets in advance online or at the door.

First time trying insects? Little Herds encourages people to check out their website for resources on how to eat insects safely.

‘I’m in’ with Stephanie Ciancio from San Fransisco’s Nesting So Hard

Stephanie Ciancio lives in San Fransisco but insists on taking a trip to in.gredients every time she visits her best friend in Austin. Stephanie’s commitment to living a zero waste lifestyle and changing how she shops has led her to start Nesting So Hard, a service that helps people reorganize their kitchens and commit to zero waste habits.

in: How did you hear about in.gredients?

SC: I think maybe Pinterest or Facebook, it was something that friends of mine shared. My best friend Suzanne lives in Austin, when I came here I asked her, “Please take me to this place!” That was a couple years ago, and when I’m back in town I’m like, “Let’s go to in.gredients again!”

in: So you always come to in.gredients when you’re in Austin?

SC: Yeah!

in: What do you like about in.gredients?

SC: I love that it’s a cute little shop that helps people buy exactly what they need and not what they don’t – which is the food that you eat and not necessarily a bunch of extra packaging.

in: Do you try to live a zero-waste lifestyle?

SC: I’m a little obsessive about it. My husband is very understanding. I won’t actually throw away clear plastic. I collect it and take it to the one place it can be recycled; so I try not to get it in the first place. We live in San Francisco, and we compost. And I miss composting when I travel. I had to go on a restricted diet for my digestive health, and I started cooking a lot. And that’s when I got into shopping for bulk foods like quinoa and millet. I get a farm subscription for the produce. It’s a fun thing to play at, to get to the zero waste lifestyle. I like to approach it like a game, like how do we get more of what we want and less of what we don’t want rather than demonizing anything. I grew up shopping at Publix, but it’s so much more fun to shop at a pretty place that approaches food from a different angle and has farm relationships and local sourcing.

in: What is your advice for people looking to live a zero waste lifestyle?

SC: That’s a great question because that’s what I’ve just started doing as a service. I help people makeover their kitchens. And the starting point is, what do you like to cook? What do you like to eat – can you cook that? What ingredients do you use a lot of? And how can you streamline getting ahold of those ingredients, whether it’s a CSA delivery or having a system of containers that you always have. It’s so great to know that we can eat most of our meals at home and that most of what we need can be purchased in bulk. I had a commitment to my health that had me cook and eat in a different way. I no longer went to the grocery store when I remembered, it was part of my lifestyle to procure the food that I prepare and eat. You can create a system where you have containers in your car trunk. Or you can create a system where you have a bag of containers ready to go and you create a shopping list, and when you realize there are a lot of things on your list you grab the bag and you go. For me it was a progression. I still buy things I wasn’t planning on buying. But if you look back 5 or 10 years ago, no one every brought their bags, and now it’s like “Oh I forgot my bags this time.” So there’s been a shift already.

in: What’s the name of your business?

SC: Nesting So Hard. I do one-day kitchen makeovers, and I focus on using Mason jars and getting people really acquainted and familiarized and falling in love with their local bulk grocer.

Read more about Nesting So Hard on Stephanie’s blog. 

Photo by Suzanne Pressman, Pressman Studio

Garden Volunteer Day 6/18

Interested in getting your hands dirty and learning how to garden? Join us for our Garden Volunteer day this Saturday, 6/18 from 9-11:30AM! Email Josh at joshua@in.gredients.com to sign up.

Fall 2015 Community Partner Vote

Did you know that every time you reuse a container at in.gredients, we donate 5 cents to our non-profit community partner? We also donate 1% of our sales every First Friday (read: Block Party!) of the month.

For the past six months we’ve been happily partnered with Guide Dogs of Texas, a non-profit organization committed to providing the best guide dogs for visually impaired Texans.  After a great 6 months of supporting one another, it’s time to select our next partner!

From a large pool of wonderful applicants, the in.gredients team whittled it down to just four finalists.  Vote online or in-store (counts for more!) up to once per day until the 21st of October  We’ll announce the winner before our November First Friday Block Party! Find the mission statements and voting poll below:

			Farmshare Austin envisions a future of resilient local food economies that provide farmers with livable incomes, value the resources needed to farm, and ensure organic food access. We take a whole-systems approach to community food security by educating and training future organic farmers and working with nonprofits in Central Texas to distribute produce to people in need.
			Allies Against Slavery builds slave-free cities by mobilizing communities, supporting survivors, and catalyzing system transformation. We believe that only by bringing all sectors of society together can we reach our ultimate goal of making Austin a slave-free city – where traffickers can no longer exploit the vulnerable and where survivors can truly heal.

Urban Roots uses food and farming to transform the lives of young people and to inspire, engage, and nourish the community. Urban Roots provides paid internship opportunities to youth ages 14-17, to work on a 3.5 acre urban, sustainable farm in East Austin. These young people learn critical life and job skills, discover their capacity for leadership, and gain a sense of service and community.

PEAS (Partners for Education, Agriculture, and Sustainability) is dedicated to connecting communities to the natural world through edible education, school and community gardening maintenance, and outdoor learning in order to inspire the preservation and conservation of our precious planet.

Thanks for voting and good luck to the Finalists!

Father’s Day Gifts, Sunday Happy Hour, and Growler Special!

Weekly Updates and Specials. View this email in your browser With the threat of more flooding thankfully behind us (for now, at least), we can look forward to the weekend!  Come take advantage of our ever-popular deal on craft beer growler fills, and grab that Father’s Day gift for the local-loving dad in your life.  Not exactly sure what to get him? Grab an in.gredients gift card and let him have the fun! This Week’s Deals $2 Off Growler Fills $10 Craft Beer, $15 Premium Beer Hopper Crunch Paleo Granola $7.99 (Save $2.00) in.garden Mediterranean Cucumbers $1.99/lb (Save $0.80/lb) Father’s Day Happy Hour Sunday, 12pm-4pm Special Events Geeks Who Drink “Quiz For a Cause” Thurs, June 18th, 7pm This week’s quiz benefits the Boys and Girls Club of the Austin Area.  Come play, win prizes, and do good. Austin Zero Food Waste Forum Fri, June 19th, 8am-4pm Sheraton Austin Hotel at the Capitol We’re honored to be among the panel of experts discussing food waste prevention at this week’s Zero Food Waste Forum.  Registration is still open, plus walk-ups are welcome.  See you at the Sheraton! Friday Night Porch Session with Juliette Buck Friday, June 19th 7-9pm Back for her first Porch Session in a while, this talented lady always puts on a great show. More info here. Father’s Day Happy Hour with Real Ale Brewing Sunday, June 21st 12-4pm Looking for a nice way to celebrate Dad this weekend? Bring him by the shop for a Real Ale happy hour with a special cheese plate pairing.  UPCOMING EVENTS Fri, July 3rd: First Friday Block Party Sat, July 4th: CLOSED Weekly Recipe Simple Fridge Pickles Adapted from Kate Payne’s “Fridge Pickles 101“ in.gredients Serves: 4-5 1 Qt Glass Jar Veggies* Coriander Peppercorns Garlic, Fresh Fennel Cloves Cumin 1 cu Vinegar 1 c. Filtered Water 1 tbs Salt *Try Onion, Cucumber, Zuchini, Carrots, Jalapenos, Beets, etc* in.structions Wash & cut your veggies and pack tightly into your jar Add your favorite spices, fresh or dried Prepare a brine by combining vinegar, filtered water and salt in a medium saucepan. Bring to a boil. Add sugar if you prefer a sweet pickle. Pour the brine over your veggies to cover and cap the lid. Place your jar in the back of the fridge for about a week before enjoying! Vendor Spotlight Kuhdoo Soaps “We love what we do and don’t ever want to quit Kuhdoo’n it!”  Kuhdoo Soap Co., pronounced Kuh-doo, comes from the spirit of a “we can do(o) it” attitude. A true family affair, the Mangums eat, breathe, and live soap (yes, their little one has actually eaten the soap).  This beautiful family hopes you love their soap as much as they love making it for you.  Be sure to check out some of their newest products, like candles, laundry soap, body butter, and a staff favorite, “Trail Boss” soap (smells like the Green Belt!).   Like us on Facebook Follow us on Twitter Follow us on Instagram Send us an email YouTube Recurring Events Geeks Who Drink Trivia Every Thursday 7pm Zumba with Rhonda Every Saturday 10:30am Storytime at in.gredients Every Monday 9:30am Promotions Wine of the Week Barton Springs Winery 2012 GSM Coffee of the Month Fara Coffee Espresso Roast Wunder Monday Kombucha Happy Hour $1 Off Every Monday Tweet Forward Share Copyright 2015 in.gredients All rights reserved. Store Hours: Monday – Wednesday 9 am – 10 pm Thursday – Saturday 9 am – 11 pm Sunday 10 am – 10 pm Happy Hour(s): Monday-Friday 4-7pm Contact Us: 2610 Manor Road, Austin TX 78722 512-275-6357 unsubscribe from this list update subscription preferences  Our mission is to minimize waste and promote healthy, sustainable lifestyles by selling local food with pure ingredients.

Weekly Update and Specials :: Feb 3rd – 10th

Weekly Updates from in.gredients Neighborhood Grocer View this email in your browser This Friday is our first Block Party of 2015 and we’ve got quite the event lined up.  Tiny Pies and Wunder-Pilz will both be on site sampling out their superb products, Fifth Dimensions will be in the yard with their mobile book truck, and some of our favorite musicians – Ethan and Jeff, and Brand New Key – will be providing live musical entertainment.  Come enjoy all of this in the company of your favorite neighborhood friends to support the Literacy Coalition, our current community partner.   Weekly Specials This week we brought in a new artisanal pasta from the Houston area.  The folks at Tavola Pasta take great pride in their handmade process, which starts with organic semolina flour grown in North Dakota, and natural spring water.  Then they add local produce and extrude through bronze dies (rather than Teflon) before slowly air drying.  The result is a rich and flavorful pasta that will shine on its own or tossed with some Kitchen Pride “Baby Bellas” sautéed in a little bit of butter.  Get great deals on all of the above this week.  Bon appétit!  Tavola Pasta, 1lb box: $5.89 ea (Save: $1.40 ea) Tavola Pasta, bulk: $4.69/lb (Save: $1.00/lb) Kitchen Pride Mushrooms: $2.99/lb (Save $1.00/lb) This Week’s Produce All non-local items are Certified Organic. Local items come from farms with a commitment to sustainable practices. Valentine’s Preview With Valentine’s Day just around the corner, we’re making sure you know how to please your locavore lover this year.  Here’s a preview of just a few items we’ll be stocking this week and next.  Don’t forget our Game Night and Single’s Mixer on the 14th, too! Events Geeks Who Drink Trivia Thursday, Feburary 5th at 7pm After a brief holiday hiatus, trivia is back!  Come compete with your friends and neighbors for some coveted prizes (including $25 and $10 store credit for first and second place, respectively).  This is a free and open event but please note that the content is not intended for children.    First Friday Block Party Friday, Feburary 6th at 5pm Saturday Afternoon Porch Session w/ Rebecca Patek Saturday, Feburary 7th at 1pm Rebecca Patek is no stranger to our porch, but it has been a few months since we’ve had the honor of hosting this fiddle and guitar-playing country songstress.  Her unassuming stage presence belies her deep talent and passion for the music. Upcoming Events Every Thurs, 7pm: Geeks Who Drink Pub Quiz Fri, Feb 13th, 6pm: Live Music on the porch w/ Anthony Carson Sat, Feb 14th, 1pm: Live Music on the Porch w/ Rebecca Patek Sat, Feb 14th, 7-10pm: Singles Mixer and Game Night Feb 18-22nd: OUTsider Festival  Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.   Cashew Milk Recipe It’s pretty amazing what one cup of cashews can do! We’ve all heard of soy milk and almond milk, but have you ever heard of cashew milk? Here’s a super simple recipe that just might change your perspective on all nut milks. Use this as a base in Thai food, soups, or even reduced to make a cream sauce.  Or just drink it straight!  We love this recipe because it’s easy to make, easy to keep, and tastes delicious. When we say it’s easy, it’s kind of an understatement. Here’s your list of in.gredients: 1 cup Organic Raw Cashwes 2 oz of simple syrup (1:1 cane sugar & hot water) 3 cups filtered water   in.structions Soak 1 cup of cashews in 3 cups of filtered water for about an hour (20 mins with hot water if you want to speed it up) Put cashews & water in a blender and blend on high until the chunks of cashews are finely ground (about 5 mins) Strain the liquid through a nut milk bag, cheese cloth or muslin bag (nut milk bag works best) Sweeten as desired (or leave unsweet if you want to cook with it) If you prefer a thinner milk, add a little more water during the blending process. If a heavier milk is desired, reduce the water by about a 1/2 cup. Promotions and News Happy Hour(s) $1 off pints/cans of beer and glasses of wine $2 off pitchers and bombers Mon-Fri 4-7pm Mulled Wine Monday & Tea Pot Tuesday! Get $1 OFF our in.house mulled wine and pots of tea every Monday and Tuesday, respectively, and start your week off right.   Wine of the Week: Duchman Winery 2012 Dolcetto Native to the Piedmont region of Italy, Duchman’s Dolcetto is grown in the deep soil on the Texas High Plains. The Dolcetto grape is thick skinned and naturally tannic. Through very careful handling and neutral oak aging, Duchman Dolcetto is a pure expression of the grape and the vintage. Dark fruit and red plum notes along with well balanced acidity are hallmarks of this wine. Copyright © 2015 in.gredients All rights reserved. Store Hours: Monday – Wednesday 9 am – 10 pm Thursday – Saturday 9 am – 11 pm Sunday 10 am – 10 pm Happy Hour(s): Monday-Friday 4-7pm Contact Us: 2610 Manor Road, Austin TX 78722 512-275-6357 unsubscribe from this list    update subscription preferences

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Weekly Update and Specials :: Jan 6th – 13th

Weekly Updates from in.gredients Neighborhood Grocer View this email in your browser It’s that time of year in Central Texas when one day you’re out in a t-shirt soaking up the sun (i.e. today) and the next you’re bundled up in everything you own to stay warm and dry (i.e. tomorrow night).  Our thoughts are with our intrepid farmers, who brave this volatility with courage and row cover.  Fingers crossed some of our favorite Texas veggies make it through this next cold snap.  Remember to water and cover your own sensitive outdoor plants (i.e. succulents, young trees, vegetables), and get yourself into the kitchen to stay warm! CLOSING EARLY THIS WEDNESDAY!  On Wed, Jan 7th we will be closing at 6pm for our Staff (Post) Holiday Party.  We apologize for any inconvenience, but we have a stellar team of employees to thank for a great year.   Weekly Specials Everyone knows cold weather is a great excuse to fire up the oven and do some baking.  Give the kitchen an extra kick of warmth and lighten everyone’s mood with something warm and tasty.  With all this cold and wet weather in the forecast, we’re putting a few of our favorite baking ingredients on sale, including Maple Valley’s impeccable organic maple syrup and Equal Exchange Fair Trade Organic chocolate chips and baking cocoa.  Happy baking!  Maple Valley Coop Maple Syrup: $8.95/lb (Save $2.00/lb) Equal Exchange Baking Cocoa: $9.09/lb (Save $0.86/lb) If You Care Baking Cups: $1.89 (Save $0.60) If You Care Parchment Paper: $5.79 (Save $0.40) Equal Exchange Chocolate Chips: $5.99/lb (Save $2.95/lb) Organic Unbleached White Flour: $1.59/lb (Save $0.20/lb) Organic Whole Wheat Flour: $1.59/lb (Save $0.20/lb) Events This month’s Block Party is on the second Friday of the month (because who wants to party the day after New Years?) with lots of great food and drinks lined up: Rahr & Sons Brewing Co will be visiting from Forth Worth to sample out their tasty brews, EIEIO Organic Farm in Wimberley will be here with their fantastic homemade mayo, pesto and other spreads, and MALK Artisan Almond & Pecan Milks will have their sweet dairy alternatives for all to try. Meanwhile, listen to the sweet live tunes of Alicia Adkins and maybe have a seat for a chair massage from Devon of One Love Healing Center.  All this to support and benefit our Community Partner, Literacy Coalition!  Find Out More. New Sweden Coffee Sampling Saturday, January 10th at 10am New Sweden will be out on the porch sampling some of their great roasts this Saturday morning. As one of the newer roasters to town, they deserve a warm Manor Road welcome.  And if you like what you taste, head inside and find their beans on sale this month! Details here. Saturday Night Porch Session w/ Bo DePena Saturday, January 10th at 7-9pm Mr. Bo DePena is back on the porch for a month-long residency and he kicks it off this Saturday. Join us for a night of fun, down home music from this talented young man. Every Saturday in January from 7-9pm.  Details here. Upcoming Events Thurs, Jan 15th: Geeks Who Drink Trivia RETURNS! Sat, Jan 17th, 6-8p: Live Music on the Porch w/ Bo DePena Fri, Jan 23rd, 6-8p: Live Music on the Porch w/ David Rucci Sat, Jan 24th, 10a-1p: New Sweden Coffee Sampling  Sat, Jan 24th, 6-8p: Live Music on the Porch w/ Bo DePena   Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.   Promotions and News Mulled Wine Monday & Tea Pot Tuesday! Come in and warm up with a glass of homemade mulled wine or a pot of one of our many teas.  Get $1 OFF every Monday and Tuesday, respectively and start your week off right.  #MWM #TPT Happy Hour(s) $1 off pints/cans of beer and glasses of wine $2 off pitchers and bombers Mon-Fri 4-7pm “Wine” of the Week: Texas Keeper 2013 Gold Rush Cider Texas Keeper says 2013 “created an apple like no other.” Its lemon-lime zing popped when they were tasting the apples as they came through the press and it stayed a zesty lemon-lime grapefruit right through fermentation. They kept the sugar slightly higher to balance out the GoldRush’s natural acidity to create a crisp and refreshing cider.   Enjoy on a sunny TX afternoon! Coffee of the Month: New Sweden Coffee Ethiopia Duromina With the new year comes a new roaster for our coffee of the month!  A sweet and fruited cup with peach/nectarine jammy flavors, berry notes, fruit juice acidity, and a raw sugar sweetness layered on a thick mouthfeel.  Excellent as a brewed coffee or single origin espresso.   Featured Recipe Sinful Dark Chocolate Brownies We borrowd this decadent recipe from our friends at Equal Exchange.  Prepare thyselves! 1/3 cup Extra Virgin Olive Oil 1/2 cup Equal Exchange Organic Bittersweet Chocolate Chips (70%) 1/2 cup Maple Valley maple syrup 1/4 cup agave nectar 2/3 cup whole wheat flour 1/4 cup Equal Exchange Organic Baking Cocoa 2 organic eggs (try Munkebo Farm duck eggs!) 1/2 teaspoon pure vanilla extract 1 pinch sea salt Preheat oven to 325F. Grease an 8 x 8 inch baking pan with oil and lightly dust with flour. In a saucepan heat the oil and chocolate over low heat, stirring constantly until fully melted. Remove from heat. Stir in the remaining ingredients. Pour batter into pan and bake for 30-35 minutes. Let cool before cutting. Makes 9 brownies. Are you in.? Weekly profiles of some of our favorite regulars Louie the Loquat Describe yourself in 3 words:  Young, green and sweet. What’s your favorite part about the neighborhood?  The crisp air and friendly people. How did you hear about in.gredients?   I grew up around here. Why do you come back?  I just don’t see a reason to leave. What are you favorite things about in.gredients?  The soil is so rich! It must be the hugelkultur beds nearby in the garden.   If you were to describe in.gredients in one word, what would it be?  Rooted Last but not least, if you were a fruit or vegetable, what would you be and why? Don’t you mean, “If I were a human, what kind would I be?” Copyright © 2014 in.gredients All rights reserved. Store Hours: Monday – Wednesday 9 am – 10 pm Thursday – Saturday 9 am – 11 pm Sunday 10 am – 10 pm Happy Hour(s): Monday-Friday 4-7pm Contact Us: 2610 Manor Road, Austin TX 78722 512-275-6357 unsubscribe from this list    update subscription preferences

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New Year’s Specials and Recipes

Weekly Updates from in.gredients Neighborhood Grocer View this email in your browser We won’t bore you with another best of recap of 2014 but suffice to say we’re grateful for all the good times and good deeds we’ve shared as a community.  Here’s to doing even more good (while having even more fun) in 2015!   Weekly Specials Stock up for that New Year’s Eve party or New Year’s Day brunch with local goods and brews!  We’ll give you 10% off any purchase of $25 or more (excluding alcohol) and $2 off any growler fill of one of our superb craft beers.  We’ll raise our glasses to that! 10% Off Any Purchase of $25 or More: Stock up! $2 off Growler Fills of Beer: $10 for Craft & $13 for Premium New Years Good Luck In honor of the new year, we thought we’d highlight a few of the food traditions that might bring you good luck in 2015 because let’s be honest, who couldn’t use a little luck every now and again.  Consider welcoming the new year with one of these foods and see if a little superstition might pay off.   GREENS Greens are symbolic of wealth and money so if you’re looking for a financial break this year, chomp on some tasty (hyper-local!) lettuce by Farmer Sue, make a homemade saurkraut with one of three styles of cabbage, or sauté up some kale for a savory snack or side.   Broccoli Greens: $1.99 per bunch Buttercrunch Lettuce: $0.50/oz Savory Cabbage: $2.99/lb Curly Green Kale: $1.99 per bunch BEANS Beans, like greens, can mean money (think coins).  Why not try making the traditional New Years black eyed peas (perhaps with some kale?) and you could be ringing in the new year with health and wealth. Black Eyed Peas: $2.79 Kidney Beans: $2.19/lb Pinto Beans: $2.19/lb Black Beans: $2.42/lb NOODLES & GRAINS They say eating a bowl of noodles is good for longevity. The stretched grain is supposed to be representative of the years of your life stretching out ahead of you. So, kick off 2015 in honor of a long and meaningful life, and get that water boiling. Soba Pasta: $3.74 Organic Spaghetti: $3.49 Whole Wheat Spaghetti:$3.49 FRUIT In Mexico, one of the traditions is to eat a piece of fruit on each ring of the strike of midnight. Each bell represents one month of the coming year.  Land a sour bite one strike? Watch out for that month of 2015! Granny Smith Apples: $2.59/lb Oranges: $1.99/lb Tangerines: $2.49/lb Grapefruit: $1.29/lb Lemon: $1.33/lb Recipes for New Years Need some specifics to pull that New Years dish together? Here are two recipes from our friends at Bon Appetit to give you a little direction and inspiration.   Shoyu Cabbage Soup in.gredients Servings: 4 1 tablespoon vegetable oil 1 medium onion, thinly sliced 2 carrots, peeled, thinly sliced 2 celery stalks, thinly sliced 2 garlic cloves, chopped 1/2 head cabbage, chopped 4 cups low-sodium vegetable broth 2 tablespoons (or more) shoyu (Japanese soy sauce) 2 tablespoons unseasoned rice vinegar 2 teaspoons sugar 2 cups cooked ramen or soba noodles Hot chili paste (or your favorite Austin hot sauce) and fresh cilantro leaves (for serving) in.structions Heat oil in a large pot or Dutch oven over medium-high heat. Add onion, carrots, celery, and garlic and cook, stirring, until softened, 10–12 minutes. Add cabbage, broth, shoyu, vinegar, and sugar and bring to a boil. Reduce heat, cover partially with a lid, and simmer until vegetables are very tender, 15–20 minutes; season to taste with more shoyu if desired. Serve over noodles topped with hot chili paste and cilantro. Bon Appetit Collard Green and Radish Slaw with Crispy Shallots in.gredients Servings: 4 2 small shallots, sliced into rings 6 tablespoons vegetable oil Kosher salt 1 bunch collard or broccoli greens (stems removed, thinly sliced) 6 small radishes, trimmed, sliced 2 tablespoons white wine vinegar Freshly ground black pepper in.structions Total Time: 20 mins -Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8–10 minutes. Using a slotted spoon, transfer shallots to a paper towel–lined plate; season with salt. Transfer oil to a small bowl and let cool. -Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots. -Do Ahead: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature. Bon Appetit Events This month’s Block Party is on the second Friday of the month (because who wants to party the day after New Years?) with lots of great food and drinks lined up: Rahr & Sons Brewing Co will be visiting from Forth Worth to sample out their tasty brews, EIEIO Organic Farm in Wimberley will be here with their fantastic homemade mayo, pesto and other spreads, and MALK Artisan Almond & Pecan Milks will have their sweet dairy alternatives for all to try. Meanwhile, listen to the sweet live tunes of Alicia Adkins and maybe have a seat for a chair massage from Devon of One Love Healing Center.  All this to support and benefit our Community Partner, Literacy Coalition!  Upcoming Events Thurs, Jan 1st, CLOSED Fri, Jan 9th, 5p-9p Second Friday Block Party Sat, Jan 10th, 10a: New Sweden Coffee Roasters Sampling  Sat, Jan 10th, 7p-9p: Live Music on the Porch with Bo DePeña Thurs, Jan 15th: Weekly Geeks Who Drink Trivia resumes Send us a message if you’d like to plan an event here – we’re a great spot to host your next happy hour, meeting, or birthday party.   Promotions and News Holiday Hours REDUCED HOURS 10am-7pm Sat, Dec 27th – Wed, Dec 31st CLOSED Thurs, Jan 1st CLOSING EARLY FOR OUR STAFF HOLIDAY PARTY Wed, Jan 7th at 6pm Mulled Wine Monday & Tea Pot Tuesday! Come in and warm up with a glass of homemade mulled wine or a pot of one of our many teas.  Get $1 OFF every Monday and Tuesday, respectively and start your week off right.  #MWM #TPT Happy Hour(s) $1 off pints/cans of beer and glasses of wine $2 off pitchers and bombers Mon-Fri 4-7pm Wine of the Week: Argus Cidery 2013 Perennial The 2013 Perennial by Argus Cidery is the first edition of what will become an annual release including the early season harvest of last year’s growing season. Aged in french and american oak, this cider highlights the fruit profiles from the different Texas terrains. Enjoy this dry blend of Panhandle and Bandera county apple varietals including gala, blaze, jonathan, cameo, and jonagold. On sale all week and available by the glass. Coffee of the Month: New Sweden Coffee Ethiopia Duromina With the new year comes a new roaster for our coffee of the month!  A sweet and fruited cup with peach/nectarine jammy flavors, berry notes, fruit juice acidity, and a raw sugar sweetness layered on a thick mouthfeel.  Excellent as a brewed coffee or single origin espresso.   Are you in.? Weekly profiles of some of our favorite regulars Cash The Cat Describe yourself in 3 words:  Cool, friendly & lovable What’s your favorite part about the neighborhood?  All the households that love and feed me!   How did you hear about in.gredients?  I just strolled up one day… Why do you come back?  Sometimes they give me a little food, but mostly for the loving attention from all the customers and staff. Besides, it’s where all the cool cats go. What are you favorite things about in.gredients?  So many wonderful humans! If you were to describe in.gredients in one word, what would it be?  Meow Last but not least, if you were a fruit or vegetable, what would you be and why?  Liquorish. Because of the color and because I can be an acquired taste.  Copyright © 2014 in.gredients All rights reserved. Regular Hours: Monday – Wednesday 9 am – 10 pm Thursday – Saturday 9 am – 11 pm Sunday 10 am – 10 pm Happy Hour(s): Monday-Friday 4-7pm Contact Us: 2610 Manor Road, Austin TX 78722 512-275-6357 unsubscribe from this list    update subscription preferences

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Thanksgiving Recipes and Specials

Weekly Updates from in.gredients Neighborhood Grocer View this email in your browser Giving Thanks Y’all know what we’re grateful for this season? You guessed it: local food, grown sustainably!  And folks like yourself who choose to shop with us or at farmers markets because you know that good food is worth a little extra.  Why not make your Thanksgiving table as local as possible this year?  In this special edition newsletter, we give you all kinds of reasons to come check out what we have in stock. Offer your guests or hosts something unique this holiday and they’ll surely be grateful.  Recipes We’ve all got our favorite Thanksgiving recipes but here are a few to help fill the holes.  And to make these recipes even easier, we’ve created some in.store bundles, including recipe cards and deals.  Come in and see for yourself! Hearty Autumn Stew (GF/V) This soup is almost your entire Thanksgiving meal in a bowl.  Packed full of hearty seasonal greens and root vegetables, it’s a great way to please everyone at your table.  Consider serving this as a side at the big meal as a vegan option, or add leftover turkey the next day and enjoy over the weekend. Not quite ready to commit?  Come in and try a bowl – it’s our Soup of the Week! in.gredients 1 bunch kale 1 lb red potatoes (diced) 1 1/2 lb sweet potatoes (diced) 1/2 lb carrots (diced) 2 cups garbanzo beans, pre-soaked (cover w/ water and let sit overnight) 2 limes  1 bunch shallots (chopped) 2 Tbs sesame oil 10-12 cups water or veggie broth (or add 2 Tbs Better Than Bouillon to water) 4 cloves garlic, minced 2 tsp smoked paprika 2 tsp ground cumin 1 tsp coriander 2 bay leaves 2 tsp fine sea salt 1 Tbs ground black pepper Directions Heat sesame oil in a large stock pot and add shallots, sautéing until golden brown. Add chopped garlic along with all the spices.   Add chopped potatoes, sweet potatoes, and carrots.  Mix thoroughly.   Add pre-soaked garbanzo beans, water/bouillon/broth, and bay leaves.   Bring pot to a boil, then reduce to a simmer and cover for 20 mins, stirring occasionally. Once potatoes are soft, mix in kale and cook just until soft (retaining it’s bright green color) Serve with a hearty sourdough or multigrain bread.   Ginger-Apple Pumpkin Soup by Love and Lemons When we’re wondering what to cook up for dinner on a given night or how to spice up a weekend potluck, we often turn to one of the many wonderful food bloggers here in Austin.  This recipe comes from the Austin Chronicle’s 2013 Top Food Blogger, Love and Lemons. Get 10% off the bundle if you purchase all the ingredients pictured to the right!     in.gredients 1 medium pumpkin or butternut squash 1 small apple (or 1/2 a large one) 1 medium yellow onion drizzle of olive oil, salt and pepper (for roasting) 3 cloves of garlic 1 can coconut milk 1 teaspoon fresh grated ginger 1/4-1/2 teaspoon ground cardamom 1/4 teaspoon cayenne (or to taste) 1 teaspoon additional salt (or to taste) Directions Preheat oven to 400 degrees F Roast pumpkin/squash – cut in half and scoop out insides (save and toast seeds!).  Drizzle with olive oil, salt/pepper, and roast cut side up for 20 minutes, flip and roast cut side down for another 20 or so minutes, or until the flesh is soft.  Remove from oven and let cool, then peel the skin away from flesh.  While the squash roasts, slice the apple and onion into wedges and arrange on a baking sheet.  Drizzle with olive oil, salt/pepper, and roast for 20 minutes or until the edges turn golden brown.  During hte last 10 minutes or so, add the whole garlic cloves to the baking sheet.   In a blender, add pumpkin mash, roasted onion, apple, garlic (remove skins), coconut milk, ginger, cardamom, cayenne and salt.  Puree until smooth.  If too thick, add a bit of water or broth to thin and blend again.   Taste and adjust seasonings to your liking!   Candied Sweet Potatoes (V) This vegan twist on a Thanksgiving classic is a must for many people, and now that we’ve got vegan marshmallows in stock, you can make sure no one at your table has to miss out.  Add a little bourbon or rum to give some punch to this one!   in.gredients 4 pounds sweet potatoes, peeled and cubed 1/2 cup packed brown sugar 2 Tbsp maple syrup 5 Tbs Earth Balance Butter spread 2 cups mini vegan marshmallows 1/2 cup chopped raw pecans 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground nutmeg 1/8 teaspoon fresh ground ginger Directions Preheat oven to 375 degrees F.  Add sweet potatoes to a 13x9x2 glass baking dish.  Combine sugar, maple syrup, Earth Balance, cinnamon, salt, nutmeg and ginger in a small saucepan and cook gently until all ingredients are combined.   Pour warm mixture over sweet potatoes and toss to coat evenly.  Cover dish with foil. Bake sweet potatoes for 50 minutes.  Uncover and bake until potatoes are tender and browned.   Raise temperature to 500 degrees F and top with marshmallows and pecans.   Bake for about 3 minutes, or until marshmallows and nuts start to brown.   We’ve got what you need! Tips for a Green Thanksgiving   Have a waste management plan! If you’re hosting a lot of family or friends and you don’t have enough dish ware, consider using compostable plates (yes, you can get ’em here) instead of plastic or coated paper.  Of course, this means you’ll need to be composting.  Don’t have space or want to bother? Check out our zero waste friends, the Compost Pedallers for help.   Grow Your Own Food Okay, maybe it’s a little late to start growing your own food for this Thanksgiving, but consider starting a garden this season and perhaps by next Thanksgiving you’ll be harvesting your own herbs, greens, and root vegetables for the big meal. Need help? Ask YardFarm – they’re experts! Buy Direct from Farmers Seek out your nearest farmers market to get produce, meats, and cheese directly from the producers.  Not sure where to go? Try SFC, Texas Farmers Markets, or HOPE Farmers Market.  Be sure to tell them we say hello!   REMINDER We’ll be closed Thursday AND Friday of next week!  Support Local  In addition to a few choice items on sale through Wednesday, we’ve also got some special deals on wine, cheese plates, recipe bundles, and a delicious new Texas product made with vinegar, drinking shrubs!  Recipe Bundles: Purchase a featured recipe bundle and save 10% on all the in.gredients! Wine Special: Buy Any 2 Bottles of Wine and Get 50% OFF a Cin Cin Wine Bottle Carrier (holds up to 6 bottles) Holiday Cheese Plate: $24.99 for a Selection of Cheeses Shrub Special: Free lemon w/ a Shrub Purchase Organic Valley Cultured Butter: $6.69 ea (Save $0.30 ea) Local Sweet Potatoes: $2.09/lb (Save $0.36/lb) Stahlbush Frozen Cranberries: $4.31 ea (Save $0.48 ea) Copyright © 2014 in.gredients All rights reserved. Store Hours: Monday – Wednesday 9 am – 10 pm Thursday – Saturday 9 am – 11 pm Sunday 10 am – 10 pm Happy Hour(s): Monday-Friday 4-7pm Contact Us: 2610 Manor Road, Austin TX 78722 512-275-6357 unsubscribe from this list    update subscription preferences

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