At the beginning of our class, we went around introducing ourselves and sharing our familiarity with maíz and nixtamal. Many recalled watching family members making fresh tortillas and tamales at home and how they wanted to learn about their ancestral traditions.

If you’ve followed my blog for a while, you know I am curious about food and its stories. Having grown up in Texas, where my family did not use corn in the kitchen, and seeing the growing restaurant trend of using heirloom varietals, I thought it would be enlightening to learn from an expert and try the process.

As with many of the classes I attend, the process first starts with care and honor for the ingredients, the traditions, and the ancestors. In this case, it’s corn, a plant we (specifically the U.S.) have degraded for the sake of efficiency and mass production. Yet, our curiosity always comes back to the beginning. We reject the efficiency and mass-produced goods to question why it matters. We find that the taste, benefits, and joy of food are much better and easier to achieve than we thought.

So, here we are, purchasing bags of heirloom corn grown on farms thoughtful of their processes and grinding the corn for fresh masa dough. It’s a way to honor the ingredients, traditions, and ancestors while providing a beautiful farm-to-table product.

Neighborhood Molino

Luna Vela, the instructor and dreamer behind Neighborhood Molino, has worked in the restaurant industry for many years and wanted to share the traditional practices of maiz through food and teaching. There is certainly a community curiosity about the traditions, and Austin has a great resource in Luna and Neighborhood Molino. She provides masa for various restaurants around town, like Comadre Panaderia and Sana Sana Taqueria, and she is passionate about sharing the tradition with the community, hence the workshops.

In a shared art space with Nepantla, Neighborhood Molino exists to source maíz, produce masa, teach traditions, and in many ways, remind us to care for one another.

Learning About Nixtamal and the Molino

Before sharing more about the workshop, let me share some definitions with you:

• Heirloom corn – traditional varietals from ancestral seeds, many times in unique colors, non-GMO
• Maíz – corn in Spanish
• Nixtamal – corn that has been soaked in an alkaline solution (water with cal or wood ash)
• Nixtamalization – the process of creating nixtamal
• Metate – traditional volcanic stone tools to grind corn
• Molino – modern electric mill using volcanic stones to grind corn
• Masa – corn dough, the result of grinding corn

If you are interested in trying the process in your home, I encourage you to take a workshop for hands-on experience! But I’ll share a quick recap of the process and what you can expect in the class.

In our class, Luna showed us the different techniques of grinding the nixtamal, specifically the traditional metate stone and the modern molino. We got to try both methods. (Luna had done the nixtamalization ahead of time since it is essentially boiling.)

After grinding three varieties of nixtamal, with three different colors, we made tortillas by shaping, pressing, and then cooking.

I love that masa has a wide variety of uses. Beyond tortillas and tamales, there are various shapes and sizes to create sopes, tostadas, arepas, and more. We each got to take some of the masa home with us, and I used mine to make tortillas (though a bit wonky without a press) and a cake. The corn flavor is deep, so you can truly appreciate the heirloom varietals.

To learn more about Neighborhood Molino, follow on Instagram.

If you’re interested in trying restaurants that use heirloom varietals, visit:

• Comadre Panaderia
• Mercado Sin Nombre
• Nixta Taqueria
• Sana Sana Taqueria
• Suerte

If you’re curious about food, check out these posts:

• How Field Guide Festival Inspires Austin’s Foodies
• Why I Took a Chicken Butchery Class at H2Grow
• Farm-to-Table Challenge: 5 Things I Learned in a Year of Local Eating
• Best Food and Cooking Classes in Austin

The post Neighborhood Molino Workshops Teach Nixtamal Traditions in Austin appeared first on Fearless Captivations.

What’s the difference between farmers’ markets and farm stands? Farmers’ markets are typically in a parking lot with booths featuring many farms and companies. Farm stands are typically at the farm and feature fewer companies.

While you may go to the market closest to your house as I do, it’s fun to check out others since vendors differ from market to market. Each market features the current vendors on their website and/or social media.

Here are seven farmers’ markets and farm stands to buy local goods.

Barton Creek Farmers Market

Located in the large parking lot of Barton Creek Mall, this is Austin’s first farmers’ market. You’ll find plenty of parking, and all the typical vendors like vegetables to prepared foods.

Location: Barton Creek Mall, 2901 S Capital of Texas Hwy, Austin, Texas 78746

Day/Time: Saturdays, 9 am – 1 pm

https://bartoncreekfarmersmarket.org/

Boggy Creek Farm 

This farm stand has a very large selection with not only produce from their fields. Several other local farms stock their goods here, like meat, eggs, and prepared foods.

Location: 3414 Lyons Road Austin, Texas 78702

Day/Time: Wednesdays – Saturdays, 8 am – 1 pm

https://www.boggycreekfarm.com/

Farmer George Market

This smaller market has multiple locations around town, with their Austin market on Thursday nights.

Location: 

• Austin: 8001 Mesa Dr, Austin, TX 78731
• Pflugerville: 901 Old Austin Hutto Rd, Pflugerville TX 78660
• Round Rock: 201 University Oaks Blvd, Round Rock, TX 78665

Day/Time: 

• Austin: Thursday, 3 – 7 pm
• Pflugerville: Tuesdays, 3 – 7 pm; Sundays, 11 am – 3 pm
• Round Rock: Saturday, 10 am – 2 pm

https://www.farmergeorge.market/

Green Gate Farms

This farm stand features Green Gate Farms’ produce and local partners for eggs, honey, and more.

Location: 8310 Canoga Ave, Austin, Texas, 78724

Day/Time: Saturdays, 9 am – 12 pm

https://greengatefarms.net/

Lone Star Farmers Market

This farmers market has some local favorite vendors.

Location:

• Jovie Belterra Village: 167 Hargraves Dr, Austin, TX 78737
• Steiner Ranch: 2900 N Quinlan Park Rd, Austin, TX 78732

Day/Time:

• Jovie Belterra Village: Sunday, 10 am – 2 pm
• Steiner Ranch: 1st and 3rd Thursday, 4 – 7 pm

https://www.lonestarfarmersmarket.com/

Texas Farmers Market

This market is my favorite, and both markets have an abundance of vendors.

Location: 

• Mueller: 2006 Philomena St. Austin, Texas 78723
• Bell District: 200 South Bell Boulevard, Cedar Park, Texas 78613

Day/Time: 

• Mueller: Sunday, 10 am – 2 pm
• Bell District: Saturday, 9 am – 1 pm

https://texasfarmersmarket.org/

Sustainable Food Center Farmers Market 

One of the market locations is in Downtown Austin, making it easier for people who live there to access local goods.

Location:

• Republic Square: 422 Guadalupe St, Austin, Texas 78701
• Sunset Valley: Toney Burger Center, 3200 Jones Rd, Austin, Texas 78745 

Day/Time: Saturday, 9 am – 1 pm (both)

https://sustainablefoodcenter.org/farmers-markets-support/sfc-farmers-markets/

If you’re located outside of Austin, check out these options: 

• Buda Farmers Market
• Dripping Springs Farmers Market
• Eden East Farm (Bastrop)
• Hutto Farmers Market
• Nava Farms (Del Valle)
• Wolf Ranch Farmers Market (Georgetown)

Want to read more about eating locally in Austin? See these posts:

• Best Desserts at Austin Farmers Markets
• 8 Reasons Why You Should Visit Your Local Farmers’ Market
• 4 Reasons to Support Local Flowers + My Cheery Austin Flower Farm Tour
• Farm-to-Table Challenge: 5 Things I Learned in a Year of Local Eating

This guide is part of the Austin Food Blogger Alliance’s 2025 City Guide. Check out more of the best eats in Austin, curated by Austin food bloggers, on the full list of guides.

The post Best Farmers Markets in Austin appeared first on Fearless Captivations.

Oysters are in high demand and with Texas now being able to farm their own, it creates opportunities for the industry and for foodies wanting to eat oysters. Keep reading to learn more.

Why are farmed oysters in Texas a big deal?

In short, it’s a new venture in Texas.

On May 27, 2019, Texas became the last coastal state in America to have legal oyster mariculture. That means farming oysters on the Texas coast is in the very early stages, and the number of farms with oyster mariculture permits is expected to grow to 11 this year.

I got to taste some of the first batches of oysters from the three farms with permits a month ago. A lot of work has gone into being able to taste these oysters, including the Texas Parks and Wildlife Department (TPWD) creating regulations and guidelines for the industry, scientists researching the water and reef conditions, and the farms testing and developing its processes to create the ideal product.

Why is oyster mariculture good for the Texas coast?

Natural Texas oyster reefs have degraded since 2010 while demand for oysters is high. Reports have found the number of wild Gulf oysters has declined 50-85% in the last century while the Gulf provides 55% of the nation’s commercially harvested oysters. Overfishing and natural events (as a result of climate change) such as warming waters and hurricanes have made oyster fishing unsustainable. Last November, TPWD closed several gulf bays to oyster fishing, something that has happened annually for nearly a decade, hoping the area can recover.

The first Gulf oyster farms opened in 2009, and now that Texas has joined the industry, there is a big opportunity for Texas oyster farmers and Texas restaurants to help meet the demand.

Texas oyster mariculture is good because:

• It will help restore natural reefs. Oysters filter water to feed, so they are essentially cleaning water. It will also slow down overfishing and decrease the destructive process of harvesting oysters.
• Mariculture produces a more consistent and more reliable oyster. Restaurants can know what to expect and plan accordingly.
• Farmed oysters take a shorter amount of time to be ready to eat. It takes 7-9 months to produce and one acre can produce 300,000 oysters.

Why should Texas foodies care?

Did you know 95% of oysters consumed worldwide are farmed? Finally, Texas is part of the conversation. 

We can celebrate the ability to eat local and support the Texas farm ventures making it happen. It will take some time for Texas oysters to be widespread and consistently available in restaurants but the process is happening. Spreading the word, educating consumers, and discussing the progress are essential to increase availability. 

At the showcase hosted by Texas Sea Grant and the Texas Department of Agriculture at Quality Seafood, we got to try oysters from:

• Barrier Beauties in Galveston Bay
• DJ’s Oyster Company in Matagorda Bay
• Texas Oyster Ranch in Copano Bay

They were all delicious and meaty, on par with restaurant quality.

While restaurants don’t typically advertise where their oysters are from ahead of time, keep a lookout for these oysters when you dine.

Want to learn more about Texas oysters and oysters in general? Check out these links:

• In a Half Shell Blog
• Texas Parks and Wildlife
• Monterey Bay Aquarium Seafood Watch
• Texas Sea Grant

Looking for more food stories on the blog?

• Why I Took a Chicken Butchery Class at H2Grow
• 4 Reasons to Support Local Flowers + My Cheery Austin Flower Farm Tour
• Farm-to-Table Challenge: Local Honey
• Best North Austin Restaurants

The post Why I’m Excited about the First Farmed Gulf Oysters in Texas appeared first on Fearless Captivations.

This post shares all about the chicken butchery class I attended.

Have you ever taken an animal butchery class? If you eat meat or enjoy animal products, why not learn more about what you’re eating? For a while now I’ve wanted to experience something like this because I think it’s important to understand the connection between an animal’s life and death and my food source. 

Call me a nerd or a true foodie, but I was ecstatic when I learned I won a chicken butchery class at H2Grow on Instagram. Honestly, I thought the class would start with the whole chicken you get at a grocery store and we would learn how to separate the parts, but I knew there was a chance it would start at the beginning, so I wasn’t too surprised.

I know butchery can be a sensitive subject, so I’ve put all photos that could make you squeamish in the “Chicken Butchery Process” section. Skip over that if needed.

“A significant part of the pleasure of eating is in one’s accurate consciousness of the lives and the world from which the food comes.” – Wendell Berry, American novelist, and environmental activist

Quick Terminology 101

So that you’re on the same page as me, here are some words I’ll use in this post.

• Farmer – someone who grows crops
• Rancher – someone who raises and produces meat
• Humane – having or showing compassion
• Butcher – the act of slaughtering and cutting up an animal for food
• Raise – taking care of an animal from birth/young to the age when it is butchered
• Process – same as butchering

Why did I take a chicken butchery class?

Supporting and Experiencing Local

A few years ago, I embarked on a year-long, farm-to-table adventure exploring local food. I ate a lot of delicious locally grown and raised food. It took me to a cheese-making goat farm and taught me about beekeeping, among many other experiences. While I was hyper-focused on a mission that year, I strive to keep learning and exploring. You can see all my local food posts here.

Curiosity

I’ve never really experienced something like this. I’ve gone fishing, but learning how to process an animal was an introduction to art that ranchers around the world do. It’s not a skill I plan to use frequently or probably at all, but I’m glad I was able to experience it.

Connection

Most importantly, I was interested in understanding where my food comes from. As a foodie, I don’t only want to enjoy the food with my eyes and in my mouth. I want to appreciate the farmer or rancher who grew and raised the ingredients, the people who processed them, and the people who transforms them into food on a plate. I want to know the full cycle. The privilege of walking into a store and easily getting a beautifully packaged product can take away the entire story and meaning behind it. It’s important to connect the process of raising a chicken to the easy end product I get at the store.

People should be able to see the process of how a once-living thing ends up in your grocery store. If I shy away from that because it’s “gross,” then what right do I have to eat it and enjoy it? Disassociating from the process can make us consume mindlessly. If I’m going to eat meat, I need to understand where it comes from as a way to honor it all – from the life of the chicken, the hands that were part of the process, the privilege of food, and the cycle of life.

About H2Grow

Owned and operated by Hannah Gongola since 2020, H2Grow is a farm located in Paige, TX (about 45 minutes east of Austin) aiming to reconnect people with their food. The farm does this by selling farm boxes, installing garden beds, hosting classes, and bringing people to the farm.

The offerings and vision continue to evolve and expand as Hannah tries new things, like her first batch of beer I got to taste! The lifestyle and business of owning a farm are far from easy but having the passion and calling makes it a rewarding adventure.

The chicken butchery class was the first of many the farm will have this year. These classes are a great opportunity to learn a new skill and learn about food. The chickens for the class were raised by Belle Vie Farm, an Austin-area farm focused on meat birds. (We’ve enjoyed their duck on several occasions!)

“To live, we must daily break the body and shed the blood of Creation. When we do this knowingly, lovingly, skillfully, reverently, it is a sacrament. When we do it ignorantly, greedily, clumsily, destructively, it is a desecration.” – Wendell Berry

FAQ about the class

I posted a frame on my Instagram story after my class and got some questions. The conversations helped me think through the experience.

Did you kill the chickens yourself?
Yes. Our instructors – Hannah and Anne – talked through the process and then showed us the process first. Then it was hands-on with guidance.

Was it scary? How did it feel?
If it wasn’t scary or if it were easy, I would think something was wrong with me. Killing a living thing is not easy and the process felt sacred. My fear came from wanting to do it correctly and efficiently to give the chicken the most painless death possible. I hesitated about placement, taking a moment to check the path and honor the bird, but you need to do it confidently for it to be efficient. The act gave me some shock. The blood and the gutting/cleaning were gruesome, but I know we were careful in technique and thoughtful about saving as much of the bird as possible. I felt uncomfortable because I’d never done it before but also proud and humble for being able to learn and experience this.

Did the chicken suffer?
The method we used is thought to be the most calming and humane way.

Are you going to start butchering chickens yourself?
No. Maybe one day in the very far future I will grow my own food but I took this class for the reasons in the previous section.

Did it make you want to be a vegetarian?
No. I eat meat and enjoy dishes with meat, and the experience didn’t change that. The class gave me a deeper appreciation for meat animals and the people who produce (raise, process) them. To me, the process of raising animals as food is part of a life cycle and through regenerative agriculture, a way to keep our land healthier. I can understand why ethical vegetarians and vegans choose to be so.

Does this mean you’ll only eat farmers market goods?
The class did make me think about my consumption choices, like where I get my meat and how much meat I eat. That would be the ideal situation – to know the specifics, like where it was grown and who did the growing, of what I eat. For now, I want to increase the percentage of groceries we get from farmers markets/local producers. The grocery store’s ease of access and cost keeps me from saying 100% from a farmers market, but I can do more.

Chicken Butchery Process

You are likely (and hopefully not) coming to this post to get instructions on how to butcher a chicken, but if you’re interested in the process, here’s a quick rundown.

• A killing cone is where you put the bird upside down with the head sticking down. After slitting its neck, it will bleed out and die fairly quickly.
• You put the bird into scalding hot water, about three dunks, to loosen the feet skin and feathers.
• The bird is then put into a plucker (a lot faster than plucking yourself) where it spins for about 5-8 seconds to get all the feathers off.
• Then comes using a very sharp knife to remove the feet, head, neck, glands, and insides. You can save the feet and neck to make broth and the liver and heart to eat.
• Put on ice for a bit! Then wrap for further chilling.
• You should wait 2-3 days before cooking or freezing your chicken.

What I learned from the experience

As you can tell, this experience was less about the technique of how to butcher a chicken and more about connecting with food. This was an eye-opening and heart-opening experience for me.

General Chicken Knowledge

Knowledge-wise, I learned about different farming methods, the anatomy of chickens, and the whole process of processing a chicken. I was able to complete the whole process myself, imperfectly, and with welcome guidance from the experts.

Hidden Costs

I was reminded that eating local ingredients is important. There is always a cost to the things we consume. From the clothes we wear to the things we eat, many hands, literally and figuratively, are involved in bringing that product in front of you. When it comes to food, the ease of stores shows me the disconnect between the people who grew and raised the food and me. I know I can be more thoughtful about what I eat and where I get it from. I’ve written about this in the past if you want more details:

Gratitude

I am humbled and in awe of people who raise meat animals and grow food for others. It is not an easy career, but I imagine it is rewarding. We need people passionate about this to help us improve our food system and to challenge people to think about their food and the health of the land. I’m also thankful there are resources, like H2Grow’s classes, that help teach people about food.

This class has been an experience I’ve been thinking about a lot, and I’m glad I got to do it. If you have any questions, let me know!

To learn more about H2Grow, visit their website.

If you’re looking for more options for butchery classes in Austin, check out The New School of Traditional Cookery and Roam Ranch.

See this post for more food-related classes in Austin.

Click here for more posts about eating locally in Austin.

The post Why I Took a Chicken Butchery Class at H2Grow appeared first on Fearless Captivations.

A few years ago, I embarked on a year-long farm-to-table challenge to discover local foods and learn about the people that produced them. This resulted in picking peaches, playing with goats, and being a beekeeper, among many other experiences. (See it all here.) I knew I would continue exploring local growers beyond that year and in early April, I had the chance to visit a flower farm in Austin.

I am very particular about flowers. This stemmed from a season of working at a floral design company where I made wedding arrangements and statement arches. From then on, I knew exactly what flowers I wanted for my wedding, and I gained an appreciation for the beauty and art of flowers.

With my recent visit to Grassdale, a local flower farm, I was able to merge my passion for local farms and my love of flowers!

Get ready for lots of pretty flower pictures!

Why Support Local Flowers

Similar to my posts about supporting farm-to-table and local farmers, supporting local flowers focuses on the people in your neighborhood. Supporting local flower growers means…

1. You’ll support your local farmer

Farm work is non-stop hard work. Farmers contend with the natural elements like weather and bugs while keeping up with the daily needs of growing. For a flower farmer, it’s a constant cycle of seeding, tending, harvesting, and selling. Farming is a passion and without farmers, our agricultural system would fall apart. Buying from small, independent, and local farmers means you’re supporting their livelihoods and keeping money in the local economy.

2. You’ll learn about seasonality and different varieties

Grassdale grows flowers year-round, and certain weather means specific types of flowers. On my visit, I learned about the quick, short months of ranunculus season, and the way the farm has tested different flowers and methods to fit the hard Texas soil and Texas summer heat. What shows up at the farmers’ market for sale may not be what you expected because of the season or any farm issues that happened during the week, but you can expect some beautiful, thoughtfully grown blooms.

3. You’ll support the environment

Where do I start with this one?! The majority of flowers, especially ones found around holidays like Mother’s Day and Valentine’s Day, are grown outside of the U.S. This means they travel a long way to get to your home, which means emissions of air pollutants from many planes and trucks. The ideal timing is from the field to the vase in three to five days, which means flowers are shipped daily. 

As you can imagine, with large-scale farms, pesticides are heavily used to ensure a perfect product, and they are exposed to everyone in the process, from farmworkers to you.

Other issues about flowers grown in other countries include child labor, exposure to toxins, and unfair pay. Read more about environmental and human impact in this Smithsonian Magazine article and this TED article.

4. You’ll get better flowers

Mass-produced flowers are bred to grow strong, produce the best color, and withstand the long trip to your store. They’re bred for hardiness. In breeding, other characteristics, like fragrant smells, are naturally bred out. Because many local farmers are organic, you’re getting flowers that are authentic to their original form (or closer) and with little to no pesticides. Don’t forget to smell the flowers!

Next time you go to the farmers’ market or need flowers, look for a local farmer.

Visiting Grassdale, an Austin Flower Farm

I had noticed Petals, ink at the farmers market and naturally, decided to learn more about them online. After following them for a while, I saw they opened up tickets for farm tours, so I jumped at the chance to visit.

Grassdale is located about 25 minutes from Downtown Austin. We meandered around the farm as founder Gretchen O’Neil told us more about her story. Inspired by growing up around flowers and working on a small flower farm in Vermont, Gretchen continued working with flowers when she moved to Texas. She was living downtown when the seven-acre lot in Manor went on the market in 2015. She took a chance and needless to say, the farm and her floral company, Petals, ink, blossomed.

With Darlin the farm cat following behind, we explored the field of bluebonnets and wildflowers and rows of ranunculus, sweet peas, anemones, delphinium, and poppies. I learned about a new flower – butterfly ranunculus, whose petals seem to glimmer.

When you visit, don’t forget to say hi to the donkeys! They are very happy about being fed carrots.

The final thing to do after exploring the farm is to pick a bouquet to take home! These pretty blooms brightened up our house.

How to Find Local Flowers

Let’s put what we learned into action! As I’ve mentioned previously, the easiest way to find local flowers is to check your farmers’ market vendors. That’s how I found Grassdale. They sell their flowers as Petals, ink at the farmers market.

In the Austin area, you’ll find these in addition to Grassdale:

• Good Juju Flower Farm (Austin)
• Prickly Pair Flower Farm (Lampasas)
• Arnosky’s Texas Specialty Cut Flowers (Blanco)
• Wild Vine Floral (Austin)
• Winkelmann Flowers ​​(San Marcos)
• Barton Hill Farms (Bastrop)

In the Fredericksburg area, you’ll find Windmill Meadow Farm and Wildseed Farms.

I hope you get some local flowers to enjoy and brighten up your house!

The post 4 Reasons to Support Local Flowers + My Cheery Austin Flower Farm Tour appeared first on Fearless Captivations.

I am not a regular coffee drinker because it makes me bounce off the walls and keeps me up at night, but I love drinking coffee occasionally. Coffee wasn’t something I sought out, but when I learned more about the coffee industry on our Indonesia trip a few years ago, I was inspired to discover more about craft coffee and the great coffee shops in Austin. I even went to a coffee tasting!

Grab your cup of joe before we start reading! Here’s a little more about craft coffee and why we should drink it.

How Did I Discover Craft Coffee?

My interest in craft coffee started as many of my food interests came about, through a random experience. The first recognition was surprisingly in Indonesia. On our food tour, we stopped at Seniman Coffee, one of the leading specialty coffee producers in Indonesia.

They were one of the first coffee shops in Ubud and support the shift in those involved in the coffee industry, from growers to baristas, who are fine-tuning the craft to produce better quality and better flavors. From the coffee wheel decorating their walls to the siphon coffee maker on their counters, it was obvious that they take coffee seriously as true coffee enthusiasts and scientists.

A few weeks after I got home to Austin, my friend Janna invited me to visit Intelligentsia Coffee, a new coffee shop originally from Chicago that had opened up in Downtown Austin. There we talked to their manager Angela and that coffee spark grew. This was the U.S. version of my experience in Indonesia.

If you drink coffee, your palette is probably more in tune with the quality of beans or a roast. You can taste the difference between gas station coffee and coffee from a shop like Seniman Coffee and Intelligentsia Coffee. Keep reading to learn why.

What is Craft Coffee?

When you talk to craft coffee enthusiasts, they’ll tell you that we’re currently in the third wave of coffee.

The first wave began when coffee became widely consumed. People could buy coffee in grocery stores and in restaurants.

The second wave began when coffee became widely accessible through shops popping up everywhere, starting with Peet’s Coffee & Tea and taken over by Starbucks.

In the last decade, we’ve moved to the third wave, where coffee is more than a caffeinated drink to get you through the day. This is why boutique coffee shops have popped up.

This shift to third-wave coffee is part of a wider farm-to-table shift across the food industry. For coffee, it’s farm to cup. People want to know more about what they’re consuming. They want to know if it’s ethical and sustainable. They’re considering the impact their food and drink consumption has on the earth and on the people who create the product.

Craft coffee shops can answer these questions:

• Who grew and harvested the beans? Did they come from a single farm/origin or a single region?
• Are their farming practices sustainable? Were the farmers paid and treated fairly for their products?
• Are the beans fair trade (a way to help small farmers and an ethical and monetary guideline) or direct trade (bought from the farmer)?
• Who roasted the beans?
• Does the shop have good customer service? Does the coffee shop experience make the visitor feel good?

Following these guidelines isn’t perfect but it’s a start to ensure fairness and quality across the industry.

The coffee shops that can tell the full story from the farmer to the barista have the ability to draw in the visitor. That’s what makes a product craft. They take into consideration the quality of the product (the beans) and the people who grow and process the product (farmers, roasters). From there, they combine other quality ingredients with their coffee (i.e. quality flavoring or brands of oat milk), perfect the process, and deliver a beverage that makes the customer feel good.

How to Taste Coffee – Coffee Cupping

Did you know you can take coffee classes in Austin? Greater Goods Roasting Co. hosts a coffee cupping in their lab on the east side. We went in November 2019 and enjoyed learning more about coffee and how to taste it.

Our teachers taught us the technique of slurping with spoons to taste the variations in body, sweetness, and acidity. We also learned about the bean origins. 

If you’re a coffee fan and/or are a foodie who loves learning about food, a coffee cupping is a fun experience! Visit Greater Goods Roasting Co, Texas Coffee Traders, or Third Coast Coffee for educational events.

Where to Find Craft Coffee in Austin

There are plenty of specialty coffee shops in Austin with transparent practices! Here are a handful of them.

• Civil Goat
• Cuvee Coffee
• Greater Goods Roasting Co.  
• Houndstooth Coffee
• Intelligentsia Coffee
• Merit Coffee
• Thunderbird Coffee

Many of these coffee shops use Wild Gift Coffee, an Austin coffee bean roaster that sources directly. Other Austin roasters include Third Coast Coffee, Casa Brasil, Texas Coffee Traders, and Ruta Maya Coffee. You can purchase beans online or at local grocery stores.

Drinking Coffee in Austin

For me, learning about the coffee industry makes me appreciate the beverage even more. While I probably won’t become a regular coffee drinker, I’ll look for opportunities to have the best experience possible. Isn’t that the goal of a foodie? Happy drinking!

Do you have a specific coffee brand or coffee drink you love?

P.S. Curious about other foodie topics?

• Learn about craft chocolate
• Read more posts about eating and drinking locally
• Find Austin restaurant recommendations

The post Why Drinking Craft Coffee is Important + Fun Coffee Tasting in Austin appeared first on Fearless Captivations.

This post shares more about our CSA experience so far and the things we’ve cooked.

What is a CSA and Should You Subscribe?

CSA stands for community-supported agriculture and is an opportunity to directly support your local farmer. You pay months ahead for the produce in your farm subscription box so that farms can plan ahead for their harvest.

With our CSA, we have four box sizes to choose from and usually have the opportunity to switch out for different vegetables if we prefer something else. Currently, they’ve taken out switches because of the volume of subscribers. Switches are good if you want to cook something in particular or if you have picky eaters, but it’s also fun trying new things. Our CSA also has a weekly or bi-weekly option with the choice to postpone deliveries.

We chose to subscribe to a CSA because:

• We wanted to eat good, local food. These vegetables are going from the farm, 26 miles away, to our table! Until we get our own garden going, this is as local as it gets.
• We wanted to support our community. Buying local supports the land and people in our community.
• We wanted to eat healthier foods more often. With a subscription, we get a regular supply of vegetables delivered to our door. (We pay extra for delivery instead of going to a pick-up location.) While you can also get local produce at a farmers market or grocery store (our CSA does sell at both), delivery makes it super convenient.
• It’s a culinary adventure! I’m all about trying new things and it’s fun to open up the CSA box to see what we get. Figuring out how to cook certain vegetables have been a fun challenge.

Our CSA Subscription and What We’ve Cooked

Our CSA is through Johnson’s Backyard Garden, which services Austin, Dallas, San Antonio, Houston, and a few smaller cities. Remember when I volunteered at Johnson’s Backyard Garden? [Note: as of September 2021, Johnson’s Backyard Garden is no longer open.]

Our subscription is a medium box for about $35 and includes around 10 different items. We previously picked up our box at Whole Foods, but then switched to CSA delivery for $3 more per box. I think the cost is close or slightly more than what you would pay for organic vegetables at the grocery store.

When it comes to cooking our vegetables, we don’t get complicated. We’ve steamed beets and spinach; roasted romanesco and potatoes; made salads with carrots, kale, and radishes; and sauteed collard greens, chard, and bok choy. This was very similar to my local monthly meals last year. Especially since we’re avoiding physically grocery shopping, more complex recipes are on the back-burner, but it gives us the opportunity to enjoy the vegetables simply and they’re all still so good!

Two vegetables we’re still trying to love are radishes and turnips. We’ve put radishes in salads and turnips in soup, but we need to find some better recipes! It makes us excited when we get beets, kale, romanesco, and potatoes!

CSA Options in Austin, TX

Joining a CSA is a great way to support local farms right now! In the Austin area, there are a few options.

• New Leaf Farm – This CSA provides fair-wage work for refugees resettled in Austin.
• Green Gate Farms
• Urban Roots – This non-profit supports Austin youth. It doesn’t have a CSA but is currently pre-selling boxes weekly.
• Central Texas Farmers Co-op
• Gray Gardens

If you can’t commit to a CSA, many farms also sell their products at the farmers market.

Eat Your Veggies!

Are you eating fresh veggies? It’s a must at our house! I’m looking forward to summer produce. How about you?

What are your favorite veggie recipes?

Follow my food adventures! You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post How We’re Eating More Veggies with Our CSA Subscription appeared first on Fearless Captivations.

At the beginning of the year, I made a food goal of eating completely local one day a month. This #LocalMonthly challenge meant every ingredient (with some exceptions like salt) is grown and produced within 200 miles of my home. I hoped this journey would connect me to local farmers, teach me about the food industry, and give me some delicious things to eat!

How did I do? Keep reading about what I learned and did every month.

Local Monthly Recap

In January, I kicked off this project by talking about winter seasonality.

In February, Will and I walked an olive tree orchard and tasted olive oil at Texas Hill Country Olive Oil.

In March, I held baby goats and got a close-up look at goat cheese production at Pure Luck Farm and Dairy.

In April, I volunteered at Johnson’s Backyard Garden and received an abundance of veggies in return.

In May, we picked strawberries and peaches at Sweet Eats Fruit Farm.

In June, I shared my recommendations for learning about slow food.

In July, I talked about local meat and the abundance of resources we have in Texas.

In August, I talked about how easy it is to shop local at your grocery store. Stores like Whole Foods, Central Market, and HEB have signage that designate “local” produce and some even share farm information.

In September, I donned a beekeeper suit and learned about local honey.

In October, I went to the Austin Fermentation Festival at the farmers market.

In November, I toured New Leaf Agriculture, an enterprise of the non-profit Multicultural Refugee Coalition. The farm connects refugees to sustainable farming opportunities.

In December, I visited Still Austin and learned all about grain-to-glass whiskey and gin.

5 Things I Learned in a Year of Local Eating

1. Eating local reminds me to read the labels.

What is actually inside the packaging? When you’re required to question every ingredient, you also question the nutrition and value of what you’re eating.

2. Eating local is a privilege.

It seems like such a novelty, eating fresh produce from a farm in town. Can you imagine how this system worked seamlessly before grocery stores were built five minutes away? It’s also a privilege of being able to afford the time, money, and knowledge to acquire and cook the produce.  

3. Eating local is rewarding.

Fresh vegetables and meat are delicious. You have to taste it to know. But it wasn’t only the reward of good food that made this challenge satisfying. We were supporting the local economy: local farmers, ranchers, and makers.

4. Eating local makes me question what I want to eat versus what is available.

Seasonality is a big part of eating local. Certain fruits and vegetables are not available all seasons, so you learn to cook new types of ingredients. This reminded me to go back to gratitude and be thankful for what I have and the experience it brings.

5. Eating local makes food simpler.

I’ve noticed that this farm-to-table challenge is not only about eating local but eating the purest, most natural form of an ingredient. Have dishes and meals become too complicated? Have our taste buds evolved to want and need more flavors? When I was eating local, olive oil, salt, and pepper were usually what I used to cook and season the food. Dishes like roasted carrots and grilled chicken were simple yet delicious.

Conclusion

While I’m saying good-bye to this project, this isn’t the end of local eating. I know we’ll still make our regular farmers market trips and explore all the local opportunities we can find in Austin. For starters, I would love to start our backyard garden, join a CSA, try canning and fermenting, visit a lavender farm, and visit Barton Springs Mill’s new place. There are plenty of local adventures to try! If you have ideas, send them my way.

I hope my farm-to-table challenge has been an eye-opening and fun journey for you as it has for me.

How can you eat local in the new year?

P.S. See all the posts from the Local Monthly challenge here.

You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Farm-to-Table Challenge: 5 Things I Learned in a Year of Local Eating appeared first on Fearless Captivations.

I was lucky to be invited to visit Still Austin for a tasting and tour recently. This distillery has been open in Austin for about two years and I hadn’t been. Spoiler alert: I had an excellent experience and am excited to tell you more about Still Austin, so keep reading!

Distilleries are a booming industry in Texas. In 2008, there were fewer than 10 distilleries in the state, and today, there are over 130, quickly catching up to the number of wineries and breweries! There are about 20 distilleries in the Austin area, though Still Austin is the only one in city limits. Located in South Austin, the spacious and bright distillery is in a hip mixed development area called The Yard.

Still Austin – Texas Grain-to-Glass

The distillery might have started by coincidence, but since then, calculated steps have grown the company to its recognition and popularity.

In 2013, six people, each pair a stranger to the others, attended a brewing class in Seattle. As they got to talking, they realized they were all from Austin and passionately curious about progressing in the craft and sharing it with the world. After years of planning, Still Austin opened its distillery in 2017 and recently celebrated its two-year anniversary.

One way to describe Still Austin is Texas grain-to-glass. In the midst of my year-long farm-to-table challenge where I’ve been learning so much about local food and makers, it’s exciting to see how Still Austin takes Texas-grown grain and turns it into whiskey and gin. They are in control of every step, from inspecting the farmer’s grain to tasting the barrel, to make sure their product fulfills their perfectionist detail. (They also give the spent grain back to farmers for food and fertilizer.) Their whiskey and gin are Texas born.

They’ve also gathered an excellent team who contribute their expertise. From perfecting the taste of the whiskey to drawing the chalkboard signs displayed in the distillery, their team comes together to provide the perfect branding and tasting experience. Still Austin illustrates the common theme of the things I share on my blog – passionate people making things happen for the fun of it, and luckily, they are finding success from their time and effort.

Still Austin Tour and Tasting

Did you know whiskey starts as beer? That liquid is then distilled (vaporized) multiple times to become whiskey. Then, the whiskey is put into barrels for aging. You can drink whiskey before aging – see Still Austin’s New Make Whiskey – and the color deepens the longer it is aged. Check out this display in the distillery to see how the color changes the more months it ages.

For those of you not familiar with whiskey, here are some quick facts:

• Scotch and bourbon are both types of whiskey. Most scotch is made in Scotland while bourbon can be made anywhere. But, the spelling differs. Scotch and Canadian are whisky (without the “e”) while whiskey (with the “e”) is Irish and American.
• Whiskey is typically aged in barrels. Angel share is the term used for the percentage of whiskey that evaporates from the barrels. Because of the Texas climate, it’s about 10% at Still Austin.
• Some say moderate whiskey consumption has health benefits and can prevent cancer, stroke, heart disease, and dementia.

Gin is made in the same way as whiskey but ingredients like botanicals are used in the distilling process and the result is not aged. With all the equipment on the ready, Still Austin began making gin and now has a Texas Rye Gin on the shelf. Because gin doesn’t need to be aged, it’s a shorter process to turn over a profit. Their gin is complex and refreshing.

Josh was our self-described “whiskey nerd” tour guide and he shared so much about the distillery and distilling. From the silos and custom-made 42-foot column to the barrels, we got an inside look at how the magic happens. Here’s a video of Josh with a look behind the distillery.

In the tasting portion of our tour, we tried their liquor straight and talked about the notes and process. I don’t have a refined palate (yet) but I enjoyed learning about the ingredients and tasting the base of what would make some delicious cocktails. One thing I could decipher was how smooth and drinkable the liquors were.

For those familiar with whiskey, you’ll enjoy the new Sherry Cask Whiskey or their Hye Rye Bourbon Whiskey. The Mother Pepper Whiskey has some heat (spice) to it and the Daydreamer is perfect for summer sipping. If you’re interested in a tour and tasting, they’re available Wednesday through Sunday. The hour-long tour costs $15 and includes the tasting.

Their bartenders are ready to mix up some cocktails with their liquors. There’s plenty of seating in their spacious tasting room and they also have a big patio. You’ll also find their food truck Pairings on their patio, serving a mix of cuisines.

Follow the Texas Whiskey Trail

With a young industry like this, it’s important to look for unique ways to market to the public and partner with other distilleries. The Texas Whiskey Trail gives whiskey enthusiasts the opportunity to support the local market while getting exclusive perks.

Three levels of membership, including a free level, provide members news and access to 15 Texas distilleries. There are eight in the Hill Country Region (Austin-San Antonio area), five in the North Texas Region (Dallas area), and two in the Gulf Coast Region (Houston area). If you love whiskey and want to support Texas whiskey, joining as a member is the best way to learn more.

Conclusion

I never stop being amazed at the passion and ambition of makers in Austin. We’re lucky to live in a city driven by new ideas and doing cool stuff. Still Austin embodies that entrepreneur spirit. They’re people obsessed with the art and science of creating a product to perfection. With all the change that comes through our city, Still Austin’s name reminds us that who we are – the passion, innovation, and ambition – will continue to drive us despite the challenges.

Still Austin has come a long way since they’ve opened and what I experienced is much different than I expected. What they’re producing is worthy of a space on your bar cart and if it’s been a while since you’ve visited, I encourage you to give them another taste. 

If you’re looking for something different to see and drink in Austin, stop by Still Austin.

Plan your visit!
Still Austin
440 E St Elmo Rd Unit F, Austin, TX 78745
Tasting Room Open: Tuesday – Sunday, 12:00pm – 8:00pm
Tours available
Social Links: Instagram | Facebook | Twitter
See all info on their website: https://stillaustin.com/

What’s your favorite spirits brand?

You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

The post Drinking Local with Still Austin’s Grain-to-Glass Whiskey and Gin appeared first on Fearless Captivations.

This month, I suited up and learned all about bees and their hives! I was a bit familiar with bees and honey. I took a hive tour with Round Rock Honey about eight years ago and went to this fun honey event about four years ago. Visiting Two Hives Honey was the perfect refresher as part of my farm-to-table challenge.

Two Hives Honey

Two Hives Honey is a local Austin company providing honey, hive tours, and beekeeping classes. Their hives are located on the land of Texas Keeper Cider, one of Austin’s cideries.

For our hour and a half long tour, we learned a lot about bees! They are so fascinating. Here are some of the things:

• The history of honey goes back to ancient Egypt. Honey bees can be seen on hieroglyphics and pots of honey have been found in tombs.
• Honey bees aren’t native to the Americas. They were brought by European settlers in the 1600s. Now, 4,000 species of native bees live in the U.S.
• Honey bees will visit two million flowers to make one pound of honey.
• There are three types of bees in a hive. One queen, female workers, and male drones. Workers do everything from foraging, cleaning, and feeding.
• A queen bee typically lives three years.
• The drones’ job is to mate with a queen bee, but they usually do not mate with the queen in their own hive. They fly to a drone congregation area. Mating lasts for less than five seconds and then the drone DIES! Drones usually live about 90 days.

After we learned about bees, we got into our protective jackets and gloves and got very close to more than 100,000 bees! A smoker was used to calm the bees down. If a smoker isn’t used, the bees would send out alarm pheromones.

Can you believe this honeycomb is all made by bees? There is no wiring holding this up.

We even got a little taste straight from the hive!

As you may know, colony collapse disorder is a global problem. They don’t know the cause of it, but we do know that a decreasing number of bees is detrimental to our ecology. Bee pollination is critical for crops and they’re responsible for pollinating about 75% of human food plants. That’s why education and preservation are so important. Our food system depends on it!

You can help in several ways.

• Support your local farmers and beekeepers. Two Hives Honey sells their honey at their shop and various retailers around Austin.
• Help your local bees. Grow a flower garden for the bees. Put a shallow container of water nearby for bees to hydrate, but make sure there are surfaces to land on so they don’t drown!
• Keep your land natural. Avoid the chemicals in pesticides and find natural alternatives.
• Spread knowledge!

September’s Farm-to-Table Meals

In addition to the honey I bought from Two Hives Honey, here’s what I bought at the farmers market for $31.88:

• Three pattypan squash, one zucchini, one bag of carrots, and one eggplant from Johnson’s Backyard Garden of Austin, TX ($12)
• One bag of spinach from Flintrock Hill Farm from Kingsbury, TX ($4)
• One dozen eggs and about one pound of chicken leg quarters from Humble Rooster Farm of Austin, TX ($15.88)

Here are the resulting meals:

Breakfast: scrambled eggs with spinach

Lunch/Dinner: roasted patty pan squash, grilled chicken and honey glazed carrots

Eat More Honey

How do you eat honey? Here are some suggestions:

• Sweeten your tea
• Glaze meat or veggies for roasting
• Peanut butter and honey sandwiches
• Drizzle over popcorn
• Swap sugar for honey in baked goods

You can get more recipes at Honey.com.

Conclusion

Visiting a local hive is a great way to learn more about bees and get to know your local food system. Plus, you can use the tasty honey for so many things, from food to skincare.

P.S. Curious about my other posts from this challenge so far? See them here.

You can find me on Instagram, Facebook, Twitter, Pinterest, and Bloglovin’. You can also subscribe to the exclusive email list.

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