Archive for the ‘Products’ Category

Goat People Do: An in.side look at Pure Luck Dairy

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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.”

screen-shot-2016-09-27-at-12-30-53-pmAmelia 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.”


img_5621Like 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.

Written by graysonvreeland

September 27, 2016 at 1:30 am

Posted in Products

9th Annual Bug Eating Festival July 13th!

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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 9th 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.”

LH Feed&H2O Infographic

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 5th 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 5th 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 9th 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 9th 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 10th Annual Bug Eating Festival.”

Similar to Part I of the 9th 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

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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

Written by laureneatyourvegetables

June 28, 2016 at 2:37 pm

Thanksgiving Recipes and Specials

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Weekly Updates from in.gredients Neighborhood Grocer

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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. 


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 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!


  • 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


  1. Heat sesame oil in a large stock pot and add shallots, sautéing until golden brown.
  2. Add chopped garlic along with all the spices.  
  3. Add chopped potatoes, sweet potatoes, and carrots.  Mix thoroughly.  
  4. Add pre-soaked garbanzo beans, water/bouillon/broth, and bay leaves.  
  5. Bring pot to a boil, then reduce to a simmer and cover for 20 mins, stirring occasionally.
  6. Once potatoes are soft, mix in kale and cook just until soft (retaining it’s bright green color)
  7. 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!    


  • 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)


  1. Preheat oven to 400 degrees F
  2. 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. 
  3. 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.  
  4. 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.  
  5. 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!  


  • 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


  1. Preheat oven to 375 degrees F.  Add sweet potatoes to a 13x9x2 glass baking dish. 
  2. Combine sugar, maple syrup, Earth Balance, cinnamon, salt, nutmeg and ginger in a small saucepan and cook gently until all ingredients are combined.  
  3. Pour warm mixture over sweet potatoes and toss to coat evenly.  Cover dish with foil.
  4. Bake sweet potatoes for 50 minutes.  Uncover and bake until potatoes are tender and browned.  
  5. Raise temperature to 500 degrees F and top with marshmallows and pecans.  
  6. 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 SFCTexas Farmers Markets, or HOPE Farmers Market.  Be sure to tell them we say hello!



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

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Written by Josh Blaine

November 21, 2014 at 11:22 pm

Weekly Update and Specials :: Sept 9th – 16th

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Weekly Updates from in.gredients Neighborhood Grocer

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This week we’re jazzed to team up with Oh Kimchi and Twisted X Brewery to offer up a very tasty beer cocktail, the “Kimchi-chelada.”  We’ll be mixing ’em all week  and donating $1 per drink to Oh Kimchi’s crowd funding campaign.  That’s what we call conscious capitalism, or perhaps conscious consumption?  Cheers!  

Weekly Specials

Feast from the East

Hime Seaweed Wrap:  $3.95 (Save $.44)

Bánh Tráng Spring Roll Wrappers:  $2.25 (Save $.25)

Ty Ling Duck Sauce:  $3.14 (Save $.35)

Premier Japan Hoisin Sauce: $6.20 (Save $.69) 
Wheat Free Tamari: $4.49/lb (Save $.50/lb)
Bulk Carrots: $2.06/lb (Save $.23/lb)


Geeks Who Drink Trivia

Thursday, September 11th at 7pm

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.   

Friday Night Porch Session
Friday, September 12th at 7-9pm

You may have heard David Diers playing w/ his brother and bassist, also known as the #910 Train, at our recent First Friday Block Party.  We’re pleased to have him back this week for a solo show, showcasing his impressive vocals, enthusiastic musical spirit, and multi-instrumentalist talent.  Come finish your week and start your weekend with some live porch tunes, good food and drink, and your favorite friends and neighbors.  Cheers! 

8th Annual FARFA Conference
Mon, 9/15 – Tues, 9/16

We’re proud to be grassroots sponsors of this year’s Farm and Ranch Freedom Alliance “Farm and Food Leadership Conference,” and quite excited to be attending. Click here to register and join us for two days of inspiring and informative talks and panels!  

Fall (Is) For Gardeners Day
Saturday, September 20th at 9am-1pm

We’re excited for a morning full of local experts offering workshops and demos of their favorite Central Texas gardening and homesteading techniques.  The Compost Pedallers will be leading a workshop on building a 4-bay up-cycled compost bin, Joe of Joe’s Organics will demo his super potent compost tea, and YardFarm will be onsite to talk about seedling care and natural pest control.  What’s more, we’ll be serving up a very special pancake breakfast!  Bring the family and get ready for Fall! 

Upcoming Events
Thurs, Sept 11th: Finalists for Community Partner Voting Announced
Thurs, Sept 18th: Geeks Who Drink Trivia 7pm
Thurs, Sept 18th: Locally Sourced Comedy 9pm
Sat, Sept 20th: Fall (Is) For Gardeners Day
Thurs, Sept 25th: Community Partner Voting Ends
Fri, Oct 3rd: October First Friday & Block Party 6p-10p

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

Regular Hours Have Resumed!
Mon-Wed: 9am-10pm
Thurs-Sat: 9am-11pm
Sun: 10am-10pm

Wine of the Week: Argus Tepache Sparkling Pineapple Wine

Our wine of the week isn’t made from grapes at all, but it sure is tasty! From Argus Cidery comes Tepache, a delicious sparkling wine made from pineapples. The recipe is a traditional fermentation process that blends the whole pineapple with yeast and spice to create this beautifully bubbly drink!  Try a glass this week!

Are you in.?


You’ve probably seen this handsome guy hanging around the grounds, one of our favorite dog friends and all around nicest animals we’ve ever met. If you do see him, give him some love.  He’s just a big sweetheart.

Describe yourself in 3 words: charming, gentle, and sweet

What’s your favorite part about the neighborhood? All the people and dogs!

How did you hear about in.gredients? Jake told me.

Why do you come back? To visit my pals.

What are you favorite things about in.gredients? The events. And Dear Run Longhorn Beef Bones.  

If you were to describe in.gredients in one word, what would it be? Friendly

Last but not least, if you were a fruit or vegetable, what would you be? A pear… I’m soft and sweet.

Weekly Drink Specials

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

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Written by Josh Blaine

September 10, 2014 at 10:27 am

Weekly Update and Specials :: August 12th – 19th

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Weekly Updates from in.gredients Neighborhood Grocer
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We’ve watched the Manor Road neighborhood grow around us over the past two years, and we can’t wait to see what other amazing projects are on the horizon. The store is sprinkled with new faces and is bustling with energy and laughter. It’s been a joy to serve the East Austin community, and let us be the first to offer a welcome to new neighbors, new students, and new friends.

If you haven’t taken our survey yet, please do so!  For answering these ten simple questions we’ll give you 10% off your next purchase!

Weekly Specials

Move-in Specials!

Meyer’s Clean Day Spray

: $5.29 (Save $.50)

Breathe deep! Smells great, doesn’t it?

7th Generation Toilet Bowl Cleaner: $4.39 (Save $.60)

7th Generation Disinfecting Wipes: $4.59 (Save $1.00)

“In every deliberation, we must consider the impact on the seventh generation…”

If You Care Tall Kitchen Bags: $5.19 (Save $.70)

If You Care Tall Compostable Bags: $6.29 (Save $1.00)

If You Care Sponge Cloths: $5.19 (Save $.70)

If You Care Dish Soap: $4.99 (Save $.60)

Get your kitchen move-in ready!



Geeks Who Drink Trivia

Thursday, August 14th at 7pm

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.

Upcoming Events

Wed, August 20th: Cherrywood Neighborhood Association Happy Hour

Sat, August 23rd: Harp Performance and Wine Tasting

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

A 10% Discount for Your Thougts
Click Here to Take Our Survey
Wine of the Week: Provencal by Becker Vineyards
Wine of the Week continues this week with, Provencal, a satisfying dry rose with notes of tropical fruits and strawberries. This award winning wine from Becker Vineyards will be available by the glass all week, so give it a try before taking home a bottle (on sale!). Becker Vineyards only uses Texas grapes, a commitment to local production that we (and you) can feel good about.  
New Products: Sauces!
We have a few new organic and gluten free sauces from Organicville to tantalize your tastebuds! A Sriracha Sauce that is sure to kick anything up a notch, a creamy dairy free Thousand Island dressing that’s perfect for salads, and a Miso Ginger Vinaigrette with the healing powers of Miso, Ginger and Sesame.
Summer Recipe: Cold Brew Coffee at Home

Cold brew coffee made at home is easy, rewarding, and more affordable than alternatives.  Plus, it’s less acidic, versatile, and lasts in your fridge for up to two weeks.  The concentrate can also be used in baking, syrups/sauces, or in milkshakes (yum!).

Here’s how to do it…..

1. Coarsely grind 3 cups (or just over 1/2 a pound) of Fara Espresso beans.

2. Fill your CoffeeSock with the grinds and moisten them for a ‘bloom.’

3. Secure the neck of the sock with the string and insert into 64oz Mason Jar.

4. Fill the jar with cold, filtered water and let steep for 12-18 hours.

5. Remove sock (let drain at lip of jar) and voila, you’ve got a delicious cold brew concentrate.

6. Mix (about 1:3) with water, milk, or milk alternatives to your desired strength.

7. Store covered in the fridge for up to 2 weeks.

Summer Drink Specials

Summer Hours

Mon-Wed 9am-9pm

Thurs-Sat 9am-10pm

Sun 10am-9pm

Summer Happy Hour

Mon-Fri 5pm-close

You just might have to make us your summer watering hole.  Food specials coming soon, too!


Copyright © 2014 in.gredients All rights reserved.

Summer Hours:

Monday – Wednesday 9 am – 9 pm

Thursday – Saturday 9 am – 10 pm

Sunday 10 am – 9 pm

Happy Hour(s):

Monday-Friday 4-7 pm

Contact Us:

2610 Manor Road, Austin TX 78722


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Written by Josh Blaine

August 14, 2014 at 12:58 pm

Weekly Update and Specials :: June 10th-17th

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Weekly Updates from in.gredients Neighborhood Grocer

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Featured New Products:

We are with the new products offered in our store. If you haven’t had a chance to check them out, perhaps our darling staff can help you pick something? 

Quinn’s Pick: Jade Pearl Rice Ramen 

“I love ramen but I don’t like how it’s made. This gives me the chance to continue my love for it in a healthy way.”


Ian’s Pick: Tepache Pineapple Cider

“I love pineapples and the buzz is totally worth it.”

Oscar’s Pick: Paqui Cowboy Ranch Tortilla Chips 

You usually have to eat tortillas chips with salsa but I eat these totally plain. I couldn’t stop eating them…I ate the whole bag.”


Geeks Who Drink Trivia

Thursday, June 12th at 7pm

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.   

Comedy Night
Thursday, June 12th
at 9pm (after trivia)

Our very own comedy showcase continues!  Hosted by Team Member Ben Cholok, the funnies kick off right after trivia at 9 pm.  Come hang!

Porch Sessions

Friday, June 13th, 7-9pm
Join us for a fun night of fiddle-playing and bluegrass tunes. Austin’s very own Rebecca Patek will be with us on Fridays for the month of June. 

Sunset Yoga on the Lawn
Monday, June 16th, 7-8pm

Mondays are perfect for a weekly yoga practice, and we’ve got you covered with donation-based yoga on the lawn with #yogatx instructor Lydia Jarjoura.  Enjoy the gentle breezes and open skies as you work out your weekend kinks and get ready for the week ahead.  Then you can head inside and grab your groceries for the week.  Win win!
Upcoming Events!
Sat, June 21st: Zilker Park Bug (Eating) Festival w/ Little Herds
Fri, June 27th: Hopper Bar Kickstarter Party @ in.gredients

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.  

Weekly Specials

Sweet Ritual pints: $5.99 (save $1.00) 

An Austin favorite, guaranteed to please your palate.

Wondercide (bulk): $1.25/oz (save .23/oz)

Skeeters hate this stuff! We swear by it here at in.gredients and love it’s woodsy scent.

Tiny Pies: Sweet- $5.29  Savory- $5.49 (save .50)

The perfect snack sized amount of yumminess that comes with a reusable mason jar!

Fresh Pressed Juice: $6.99 (save $1.00) 

Cool off and cleanse this season with delicious and inventive juice flavors.  

New Earth Superconscious Living snacks: $8.49-11.49 (save .50)

Fuel your body with some of the best super foods available.

Promotions and News

Food Specials on Father’s Day 

Sunday, June 15th, All Day 
Bring your Dad or bring your son and enjoy some quality time over a cool beer and tasty snack. 
Panini + Pint Special: $9
Pizza + Pint Special: $6

The Austin Chronicle: Coverage and Copies

Did you catch the recent article in the Chronicle about “Mixin’ It Up at in.gredients“? Have a look!  Speaking of the Austin Chronicle, as of this Thursday you’ll be able to grab your weekly copy from our porch!  

New! Summer Drink Specials

#WunderMondays mean $1 OFF pints of Wunder-Pilz Kombucha! Recharge and get ready for a productive week with a lovingly-made, small batch kombucha that uses fair trade organic teas and herbs, pure cane sugar and chlorine-free, chloramine-free and fluoride-free water for a crisp, dry and not-too-sweet probiotic beverage.  We offer on rotation all four medicinally inspired varieties – Heart, Strength, Energy, and Calm – each with a unique and healthy blend of tea and herbs to get you ready for the week. 

Tuesdays just got a lot better with $1 off pints of Third Coast’s “¡Frios Mio!” Cold Brew CoffeeMade with a carefully crafted blend of their Nicaraguan and Mexican medium roasts then lightly sweetened with pure cane sugar, this is the best way to cool off and kick start all at once. We’re one of the only places in Austin where you can find this gem on tap.   Prefer to mix your own or enjoy your cold brew straight? We now offer their ¡Frios Mio! concentrate (unsweetened) in bottles, too.

Coffee of the Month – Redbud Roasters

We were so enamored with May’s coffee of the month from the folks at Redbud Roasters that we’re featuring one from them again.  This month, find their Nicaraguan espresso roast!  

Copyright © 2014 in.gredients All rights reserved.

Monday – Wednesday 9 am – 10 pm
Thursday – Saturday 9 am – 11 pm
Sunday 10 am – 10 pm

Happy Hour(s):
Monday-Friday 4-7 pm

Contact Us:
2610 Manor Road, Austin TX 78722

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This email was sent to *|EMAIL|*

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Written by Josh Blaine

June 15, 2014 at 3:09 pm

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