The newest 365 by Whole Foods grocery store opened this week in Long Beach, Calif.
I haven’t been to this newest location, but I can imagine it’s similar to the one in Cedar Park and the other 365 stores around the country — a lower priced and slightly less foodie version of the main Whole Foods stores. All of the 365 stores have in-store dining and drinking options, and that’s where this Long Beach store is already running into trouble.
The name of the store’s restaurant, which serves “Asian bowls for your soul,” is Yellow Fever, the name of the virus that killed 45,000 people in 2013, according to World Health Organization. It’s also widely used slang for having a fetish or obsession with Asian culture and people.
@365byWholeFoods Yellow Fever? Tear that sign down today! Whoever said "it's a fun name" was a total moron. You guys might want the board to start firing. I'm in LA and it's tainted them its so bad. idiotic. Simply put – idiotic.
Setting aside any racially insensitive aspects to this particular naming choice, I mean, yeah I guess but you're still a food place that shares its name with a viral infection that causes among other things nausea, vomiting, bleeding, and wait for it …*loss of appetite*. 🤦
In 2012, a little grocery store on Manor Road was drawing national attention for what it didn’t have.
Ingredients was grabbing headlines far and wide for months before it opened thanks to a wild idea: It would become one of the country’s first “zero-waste” or “packaging-free” grocery stores.
In reality, hardly anything is actually zero-waste or without packaging. Customers could buy local produce, meat and dairy, but all the meat and dairy — as well as plenty of other products on the shelves — were sold in traditional packaging. The store also featured a bulk section, where you could fill Mason jars and other reusable containers will dried grains, legumes, sugar and flour.
With ready-to-eat breakfast, lunch and snack options, as well as beer and kombucha on tap, Ingredients became a neighborhood hangout, a place where families could get together after work so the kids could play in the garden and where professionals could grab a coffee meeting during the day.
More than five years after it opened, however, Ingredients is closing its doors today, the owners announced on Facebook earlier this week.
Well folks, it’s not easy being green. After over 5 years on Manor Road, we will be closing our doors for the final time this Friday, April 27th.
To be honest, we’re heartbroken. But don’t lose heart. For over five years, we have diverted waste from landfills, supported local growers and artisans, brought people together and helped Cherrywood live a little bit healthier. Each and every one of you has been a part of that.
The zero waste movement is still GROWING. Since we came on the scene as the nation’s first zero waste grocery store, many more have sprung up all over the country. We must all continue to choose and demand local, sustainably sourced, ethically manufactured and responsibly (un)packaged products. It’s not possible for this country, or this planet, to continue with business as usual for long. The fight continues – we must work hard to create a better future, together.
And watch this space! We can’t say for certain what comes next for our little slice of heaven on Manor Road, but we’re excited for the possibilities.
We love you, Austin. And we love you, zero wasters the world over. Thank you for being a part of this beautiful experiment with us. And thank you for the memories.
Most of the treats will have an element of gray “to signify the gray cloud that can descend over a beautiful world when someone is struggling with mental health issues. Bright colors inside the dessert represent the hope that always continues,” according to a release.
These events are “designed to educate, entertain, and encourage the community to change the mental health conversation,” says Karen Ranus, NAMI Austin Executive Director.
Less than a year after the Sustainable Food Center closed its weekly Wednesday farmers market at the Triangle, the Texas Farmers’ Market announced that it will start a Wednesday evening market at Mueller next week.
“Due to high demand, Texas Farmers’ Market is expanding to provide a convenient opportunity for those who live, work and play in East Austin to purchase a wide selection of local fare,” the nonprofit said in a release. Starting on May 2, the market will be held on Wednesday evenings from 5 to 8 p.m. in Mueller’s Browning Hangar, 4209 Airport Blvd.
More than 40 local vendors will be at the new market, and many of them will be familiar to people who already shop the Sunday Mueller market, which takes place from 10 a.m. to 2 p.m. in the hangar. The market will also accept SNAP Lonestar dollars, and they have the SFC Double Dollars program, which effectively doubles the worth of the SNAP benefits that you spend at the market.
“Not only does the market carry a variety of unique homemade products for purchase, but the bounty of locally grown, seasonal fruits, vegetables, sustainably-raised meats and gulf sea food is constantly changing, so there is always something new to try,” said Kate Payne, executive director of the Texas Farmers’ Market. “We’re really looking forward to providing the community a mid-week opportunity to buy locally-grown food and providing them with a full farmers’ market experience.”
Texas Farmers’ Markets also hosts a Saturday farmers market at Lakeline Mall from 9 a.m. to 1 p.m. You can find out more about the organization at texasfarmersmarket.org.
Even though none of the reported illnesses have been in Texas, many grocery stores are continuing to sell lettuce. Some companies, including H-E-B, have stated that they do not source from the Yuma, Arizona area, but during a stop by a store today, you could find plenty of products with the dubious “Product of USA” or “Grown in USA” label or signage.
According to the two biggest public health watchdogs, you’re not supposed to be buying and eating lettuce unless it specifically is not grown in Arizona. So, that means you can still eat and buy romaine lettuce, but you need to be careful about how you source it. Here are three ways to following the guidelines and still eat your salad:
Joanna’s book is already a bestseller, and it features dozens of recipes from the family cupboard and some from the couple’s new Magnolia Table restaurant in Waco. “The Magnolia Table” feels like a mash-up of Ree Drummond, Deb Perelman and Lisa Fain, featuring the Pioneer Woman’s unapologetic enthusiasm for family cooking and the farm life, the Smitten Kitchen blogger’s mastery of filtered light and elegant food styling and the Homesick Texan’s passion for Lone Star foodways.
Joanna said she wasn’t always an avid cook, but that’s changed as her family has grown. “The kids aren’t wanting to go out to eat these days, so it’s nice that they want to appreciate having us at home,” she said. “I love the idea of cooking. It’s like design, getting to create beautiful memories in your home. I’ve enjoyed creating these moments around the table with our family and friends.”
Chip’s upcoming race came from a desire to run a marathon, but when they realized Waco didn’t have a marathon, they decided to host one. The Silo District Marathon on May 6 already has 5,000 registrants, he said during the live interview this morning, but when the conversation turned to Joanna’s fifth pregnancy, the beloved “Fixer Upper” star nearly ruined the segment with comments about how he “always dated slightly bigger boned girls” before marrying her. Amid awkward laughter and a “How did we get to this?” comment, the hosts, Savannah Guthrie and Craig Melvin, changed the subject, but Chip loved the body comparison so much he made it again at the close of the interview.
Spring grilling season is solidly here. Of course, except when it’s rainy and not so great for grilling, but with fine weather in the forecast, you’d be a fool not to break out your grill at least once in the next week or two.
Here’s a recipe from Michael Symon, Iron Chef, co-host of “The Chew” and chef/owner of Mabel’s BBQ, a “Cleveland-style barbecue restaurant located in downtown Cleveland.” He has a new cookbook to showcase his love of fire, smoke and meat that spans American regions. The book features dry ribs from Memphis, wet ribs from Nashville, pork steak from St. Louis and burnt ends from Kansas City, as well as this grilled skirt steak taco from the Lone Star State.
Symon reminds us that the flavorful skirt steak is one of the best values at the butcher shop. A hot grill allows you to get a great sear on the meat without pushing it past medium-rare, he says, and don’t forget to thinly slice the meat against the grain for the most tender results possible. “I like my tacos on the spicy side, so I load them up with plenty of sliced jalapeño and garnish with a squeeze of fresh lime, cilantro and pickled red onions,” he writes.
Grilled Skirt Steak Tacos with Pickled Red Onions
Note: To make puréed chipotles, blend the entire contents of a 12-ounce can of chipotles in adobo sauce in a blender. What isn’t needed can be jarred and refrigerated for up to 3 weeks.
— Michael Symon
1 tablespoon puréed chipotle in adobo sauce (see note)
1 tablespoon packed light brown sugar
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon kosher salt
Juice of 1 lime, plus 2 limes sliced into small wedges
2 pounds skirt steak, trimmed of silver skin
1 package corn tortillas (about 12)
1 bunch cilantro, coarsely chopped
1 jalapeño, thinly sliced into rounds
Pickled red onions (see recipe)
In a small bowl, mix to combine the chipotle purée, brown sugar, coriander, cumin, salt and lime juice. Pat the skirt steak dry with paper towels, place in a zip-top bag, add the chipotle marinade and toss the meat inside the bag to coat. Marinate in the refrigerator for 1 to 2 hours. Remove the meat from the bag and discard the marinade.
Prepare and preheat your charcoal grill to high. Place the skirt steak on the grill and cook until medium-rare, about 3 minutes per side.
Transfer the steak to a cutting board and let rest for 5 minutes. Thinly slice the meat against the grain and serve with warm or slightly charred corn tortillas, cilantro, jalapeño, pickled onions and lime wedges. Serves 6.
Pickled Red Onions
1 pound red onions, halved and thinly sliced
White wine vinegar
2 garlic cloves
1 tablespoon whole black peppercorns
1 tablespoon coriander seeds
1/2 tablespoon dried red pepper flakes
1 teaspoon yellow mustard seeds
1 fresh bay leaf
Pack the onions into a 1-quart Mason jar. Fill the jar with cold water, leaving 1/2 inch of air space at the top. Pour the water from the jar into a measuring cup (use a spoon to keep the onions in the jar) to calculate its volume. Discard half the water and replace with an equal quantity of vinegar. Add 2 teaspoons sugar and 2 teaspoons salt for every 1 cup liquid.
In a small nonreactive saucepan, combine the vinegar mixture, garlic, peppercorns, coriander seeds, red pepper flakes, mustard seeds and bay leaf. Bring to a boil over high heat and cook for 2 minutes. Carefully pour the hot liquid over the onions in the jar, seal and refrigerate for up to 1 month. Makes 1 quart.
The classes cost $75, but she shared a tip I didn’t know about: After each class, Sur La Table gives you the opportunity to sign up for as many future classes as you like for $20 off. They have upcoming classes about croissants and crepes, as well as healthy Mexican food and British baked goods.
Share what you’re cooking by adding #Austin360Cooks to your posts on social media. We love to publish reader recipes and cooking tips in the print food section.
It’s rare that Consumer Reports and the Centers for Disease Control and Prevention call for customers to completely avoid a product.
The warnings are usually tied to a specific brand, manufacturing date or region of origin, but not this week. Today, health officials expanded their concerns about E. coli-contaminated lettuce to include heads of lettuce, not just bags.
Although the most recent round of contaminated lettuce is thought to have originated in Arizona, so many bags of lettuce and heads of lettuce do not have origin information that they are now recommending that everyone avoid lettuce. (This outbreak appears unrelated to the one last fall and in January that sickened several dozen people in Canada.)
More than 60 people in 16 states have been sickened by eating lettuce in the past month, which prompted calls to avoid bagged lettuce specifically from Arizona. No Texans have been affected and no deaths have been reported, but the health effects of this particular strain seem to be particularly nasty, which is part of the reason behind the expanded warning. An H-E-B spokesperson said on Friday afternoon that they “do not source romaine lettuce from Yuma, Arizona, so we’re clear.”
The Centers for Disease Control and Prevention said Friday that new information about the illnesses in Alaska led them to expand a warning beyond chopped romaine to include any type of romaine lettuce, including whole heads and hearts of romaine.
Although the exact source hasn’t been identified, federal health officials have said information indicates the contaminated lettuce was grown in the Yuma, Ariz., area. But consumers anywhere in the United States who have store-bought romaine at home, including in salads and salad mixes, should throw it away immediately if they don’t know its specific source, officials said — even if some had already been eaten with no ill effects.
As with most outbreaks, this one involves the industrial food supply chain. If you buy lettuce directly from the source, perhaps at a farmers market or in your own backyard, proceed as usual. Just don’t forget to wash the lettuce. Even small farms (and your garden) can have nasty bacteria you don’t want to consume.
Cheese enchiladas doused in chile con carne sauce are the epitome of classic Tex-Mex. This version is made with Maudie’s classic chili sauce — meaning it’s pretty much just meat and chili powder. Corn tortillas are wrapped around a gooey, yellow cheese filling, and then smothered with chili sauce, chopped onions and cilantro. This right here is proper Texas comfort food.
Restaurants don’t make enchiladas quite the same way you would at home: They make them one serving at a time, directly on the plate, which is then run under a broilerlike heating element called a salamander (hence servers constantly warning you about hot plates). At home, it’s easier to do them in family-size batches in a baking dish in the oven, and cook them just long enough that everything gets piping hot. Serve these with rice and beans.
— Paula Forbes
1 recipe Chile con Carne Sauce, warm (below)
1/4 cup vegetable oil
12 corn tortillas
3 cups shredded mild cheddar, colby or American cheese
Chopped onions (optional)
Chopped fresh cilantro (optional)
Heat the oven to 400 degrees. Ladle about 1 cup of the sauce into a greased 9-inch-by-13-inch baking dish.
Heat the oil in a small skillet over medium high heat and add a tortilla; cook until just soft, 5 seconds on each side. Remove the tortilla to a plate and place a row of shredded cheese about the thickness of your thumb down the center of the tortilla. Roll the tortilla and place it in the baking dish. Repeat this process until all the tortillas are used and the baking dish holds a row of tightly rolled tortillas. Ladle the rest of the sauce over the top, and sprinkle with any remaining cheese.
Bake until bubbling and hot, about 10 minutes, and serve, topped with chopped onions and cilantro, if desired. Serves 6.
Chile con Carne Sauce
This recipe from Maudie’s is about as old-school as it gets. This recipe is just ground beef, spices and water, more or less, but that’s all you really need.
8 ounces ground beef
2 tablespoons dark chili powder
2 teaspoons paprika
1 1/2 teaspoons granulated garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
1 1/2 teaspoons salt
2 tablespoons cornstarch
Put the beef in a pot, add 1 cup water and stir until thoroughly combined. Bring the mixture to a boil, then lower the heat to a simmer over medium-low heat. Break up the chunks of ground beef with the back of a spoon and simmer until just cooked through, 8 to 10 minutes.
Meanwhile, combine the chili powder, paprika, garlic powder, cumin, black pepper and salt in a small bowl. Set aside. Add 2 cups water to the pot and return to a boil. Add the spices, reduce the heat to medium-low, and simmer for 8 to 10 minutes.
In a small bowl, combine the cornstarch with 1 cup cold water and slowly pour the mixture into the chili, stirring. Simmer for 4 more minutes, and the sauce is ready for enchiladas or whatever you see fit to serve it over. Makes enough for 12 enchiladas.