OrganicJulio’s Cafe

A Day in AustinWheatsville Co-op

Where’s the WHERE?Mmm, Mmm...Exquisite

Home Slice vs. East Side Pies

Food Adventures Magazine

To find new food you m

ust venture out.

Summer Edition2010

Table of ContentsSummer 2010

30 Chocolate Cake ComparisonsTionsent auguerit, consequis.

FoodAdventures

4 Julio’s CaféLooking for a great Mexican restaurant- you found it.5 Mac and CheeseYummy, yummy, I want this recipe in my tummy.6 Home Slice vs. East Side PiesWhich is better?10 Wheatsville Food Co-opIn velenis erit nulput nullaor-per am et utpat, sequat

16 Cyber ScoutsBorero ea augait, suscilit diam dolor aut lor seugait veliquip18 Where’s the WHERE?An insight into food labeling and why it’s important.20 OrganicIs organic farming really the answer to our food problems?22 Cafeteria FoodEquatet vercilis ad exim verate tion utpatum dolobor24 A Day in AustinLocal restaurants for breakfast, lunch, dinner and dessert.28 Which Food Show is Right for You?Take this quiz to find which food program you should tune into.

29 Food For ThoughtSeven days of recording what you eat.

14 Mmmm, Mmmm...ExquisiteEsseniscilit ullan hent nis adigna acip eugue delented mincilisi.

Katelyn is a small girl with a HUGE appetite. She decided to do a food magazine as an excuse to stuff her face. Utnil her metabolism goes, she’s going to continue to ignore those calories and scarf food down. Be wary of her when she is hungry, for she might consume you to feed her ever present hunger.

Molly enjoys eating, hang-ing out with friends, and baking. Molly frequently has bad days and takes it out on other people like Kate-lyn. Most days Molly would rather not be at school and spends most of the time complaining about being there. It may sound like Molly is a downer, but in reality, she is kind-hearted and makes everything fun.

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The Chefs ><

Katelyn A Molly G Terra J Graham J

FoodAdventures

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In Hyde Park there aren’t many good Mexi-can food restaurants but if you’re looking for some amazing roasted chicken or some great enchiladas then you should check out

Julio’s café. Julio’s café has been in business for 28 years and is renown for is divine Chicken Chalupa. The food there is always fantastic. I couldn’t imagine anyone ever complaining about there food. ” I’ve been in businesses for 28 years and, that I can remember I’ve only had one complaint so most of the reactions I get are really positive.” Says Stella, one of the owners of Julio’s Café. I eat there every Friday night and it always makes me want to come back. I even have the same thing every time and it never gets old. The service is always great and they always get your food out fast. With the size of there kitchen it’s a wonder they get your food out so fast. It al-ways seems like the staff is happy and I bet all the compliments they get on their food helps with their moral. “The best part about it is getting positive feedback from everyone that eats here” says Stella. Julio’s Café opened in 1983 and has been get-ting better ever since. When asked what inspiration she had for opening the restaurant Stella said “We love food. My family that I grew up with was the center of our life. I have six sisters and two brothers and when

you get together it’s usually at dinner.” Now they’re helping other families get together over dinner. I asked Stella where she gets inspiration for her amaz-ing dishes and she said, “I go back to when I was a kid. Every time I introduced a new dish it because it’s something I loved when I was a kid.” I can see why she loved all this food when she was a kid. The food is always amazing especially if you like spicy stuff. Restaurants like this have a major impact on the neighborhood their in. They help bring families together and untie the neighborhood. “It’s a family restaurant so I think it helps families come in and have dinner all together. In the 28 years I’ve seen kids in middle school and high school and now I see them come in with their kids” says Stella. There food is so great it keeps people coming back for years.If you are at all interested in the divine food that is served at Julio’s, then stop by 4230 Duval Street.

JULIO’SCaféGraham J.

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Macaroni Cheese&The Four Cheese Way

Ingredients

1 tablespoon vegetable oil•1 (16 ounce) package elbow macaroni•9 tablespoons butter•1/2 cup shredded Muenster cheese•1/2 cup shredded Cheddar cheese•1/2 cup shredded sharp Cheddar •cheese1/2 cup shredded Monterey Jack •cheese1 1/2 cups half-and-half•8 ounces cubed processed cheese food•2 eggs, beaten•1/4 teaspoon salt•1/8 teaspoon ground black pepper•

Directions

1. Bring a large pot of lightly salted wa-ter to a boil. Add the oil and the pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot. 2. In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni. 3. In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well. 4. Preheat oven to 350 degrees F (175 degrees C). 5. Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese food, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casse-role dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter. 6. Bake in preheated oven for 35 min-utes or until hot and bubbling around the edges; serve.

A delicious twist on a tra-ditional recipe. Katelyn A

Cheesy. Gooey. Yummy. Classic. We all love macaroni and cheese. It has stalked us since we were toddlers falling into a bowl of this delcious snack or meal. Some people even like to eat it as a dessert. There’s elbow, bowite, penne,; whatever fits your craving. If you are an ardent lover of this delicious food, you are going to love this recipe. It combines the taste you’ve grown to love with a new and bold flavor. Happy trails on this food adven-ture. Hope you enjoy every scrumptious bite.

Spring Issue F A 5

Home Slicevs

East Side Pies

Battle of the

Pizzerias

Two warriors take up their positions on the battlefield. The drums pound in time with their steps. First the expected stare down, and then they choose their weap-

ons of choice- pizza cutters. It’s Home Slice vs East Side Pies. Customers watch apprehensively. Who will win their hearts in this great battle? Regardless of who the conquerer is, the field will run red with pizza sauce.

Pizza. This delicious food is loved by many, especial-ly Austinites. Whether you like pepperoni, barbecue chicken, or just plain old cheese, pizza is universal. There has always been a great debate as to what’s the greatest pizza in Austin. Home Slice and East Side Pies are two of the best pizza places in town. But which is better?

It’s pretty competitive out there in the world of piz-za. If you’re a pizza place, you have to stay on top of your food, your service, and your building. And to add to all that upkeep, everyone else is trying to do those things better than you. Home Slice and East Side Pies have to keep on their toes to beat each other. Home Slice has great NY- style pizza that re-minds people what it was like to be a kid with a slice of pizza and sauce running down your face.

“I don’t think there is a food with more passionate debate be-hind it than pizza, but I think ours is the best in Austin because it is authentic NY-style and made with fresh ingredients the old school way-- and by that I mean hand tossed and cooked on hot stones,” said Jen Strickland, owner of Home Slice.

Home Slice’s taste sure does wow customers. It’s known for the individual style it incorporates into its pizza. Collin Bowser is one of many who love Home Slice for their pizza.

“They have huge pizzas that taste great,” Bowser said.

Strickland believes Home Slice’s conventional prac-tices are what make the pizzas taste delicious.

“We make our sauce from scratch, use the highest qual-ity mozzarella, fresh veggies delivered every day and real italian meats made in the traditional way,” said Strickland.

Home Slice also places great stock in their service. A restaurant can’t be great without great service.

Katelyn A

Spring Issue F A6

PICTURE

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“We care so much about friend-ly service and we always try to go the extra mile for our cus-tomers and I think people ap-preciate that,” said Strickland.

Some people disagree with Home Slice’s assertion that it’s Austin’s Favorite Pizzeria. Corina San-tos, a student at Fulmore Middle School, prefers East Side Pies.

“It’s less crowded and has pizza just as good as home slice,” said Corina.

Spike Gillespie, a writer for Full Plate, likes East Side Pies better as well. He likes to focus on the actual food, and this is why he enjoys East Side Pies more than Home Slice.

“Some folks are bound to dis-agree with my first choice when ordering a pie. I don’t care. My decision is made. When I crave pizza, I order from East Side Pies,” said Gillespie.

The atmosphere at East Side Pies is fun and interesting. They are kind to customers and support creativity.

“ESP encourages you to make changes to those established pies in hopes that they discover the next great fla-vor combination. It’s a refreshing approach to pizza, since many places ban substitutions,” Gillespie said.

Jake Carter has been to both East Side Pies and Home Slice numerous times. But out of the two, East Side Pies is his favorite. He enjoys the innovative variety of East Side Pies.

“East Side Pies has more choices in their specialty pies and more ingre-dients to choose from when design-ing your own pizza,” said Carter.

On Yelp, a review website, both Home Slice and East Side Pies were given an average of four stars. The thing is, they’re both awesome. Home Slice has food just as delicious as East Side Pies. They both incorporate fresh in-gredients and interesting recipes. East Side Pie’s service is friendly, and Home Slice’s is fun. Home Slice goes for the more zany and kooky decor, while East Side Pies is modern yet still homey. Home Slice has deep dish NY style pizza, and East Side Pies incorporates

Photo by Navin75

This is East Side Pies. It’s located on East 11th street.

This is Home Slice. It’s located on South Congress.

Spring Issue F A8

a super thin crust. One restaurant may be better than the other in one area, but over all, they are equally matched opponents.

The two warriors lock weapons. Each tries to gain control of the battle, but neither is stronger. They are equally balanced. They put down their weapons, shake hands, and create a treaty. For now. Because each will continue trying to become better than the oth-er. If they didn’t, they wouldn’t ever improve. So the customers will go on benefiting from the ever present battle of the pizzerias.e x e r a e s s i .Pat, suscil quatuerat alisim ing exerciduis dolorem esenim zzriliquis dunt dolorer sent acil-it pratue dolore modolor tismodignis ecte eumsan er sis nos nulpute conulla feugueriure etueros ad do-lore dolorperil ipit adiamconsed modo odolorem iure tissequat ut lliq uatissed elisi erostrud exer sit lamconse. Re duip ea faci tat. Duisci estrud tie vulput nullum essequat, sequis atuerilit nis nit in hendipi smolor iriureet voloboreet lamet es-secte vel ute tionulla conum quiscipit exercillum enit nonsequat, vel utpat wisci tat inci tionull aorpero odit volorem vulla facil-lum iriusto cortio cons accum eu feugait lan hent la commy nim zzrit lore conullan exercilisl el ea at lutpat in he et, con utat.

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Photo by Navin75

Spring Issue F A 9

34th

Birthday

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Spring Issue F A10

Spring Issue F A 11

Spring Issue F A12

Ingredients1/2 c. all-purpose •flour3 c. granulated •sugar1 tsp. salt•6 c. rhubarb, sliced•2 c. strawberries, •sliced once if lg.4 tbsp. butter•1 tbsp. lemon juice•Pie crust•

DirectionsButter lightly 9x13 inch pan. Combine flour, sugar and salt; sprinkle over rhubarb and strawberries and toss well. Heap mixture into buttered pan and spread to cover pan. Sprinkle with lemon juice and dot with butter. Top with pie crust. Prick pie crust or cut slots in the crust. Place in a preheated 450 degree oven and bake for 1 hour. Delicious served with vanilla ice cream.

Ingredients2 cups crushed hard •pretzels3/4 cup melted but-•ter or margarine3 tablespoons sugar•1 package (8 oz) •cream cheese2 cups whipped •cream or whipped topping1 package (6 oz) •strawberry gelatin1 package (10 oz) •frozen strawberries, thawed2 cups boiling water•1 cup sugar•

DirectionsMix together the crushed pretzels, butter or marga-rine, and 3 tablespoons of sugar. Put into a 9 x 13-inch baking dish; bake at 400° for 8 to 10 minutes. Mix together the cream cheese, 1 cup sugar, and whipped topping. Mix gelatin into boiling water, then add frozen strawberries. Spoon over cream cheese mixture. Garnish with fresh strawberries.

Ingredients1 (48-ounce) •bottle Cran-Strawberry or Cranberry Strawberry Juice Drink, chilled2 quarts straw-•berry ice milk or ice cream, softened2 cups frozen •strawberries, thawed2 (12-ounce) •cans lemon-lime soda, chilled

DirectionsCombine cranberry strawberry drink, ice milk and strawberries in a large punch bowl.Use a rotary beater or wire whisk to thoroughly combine ingredients until creamy.Gently stir in soda just before serving. Makes about 50 (1/3-cup) servings

Brownie TimeIngredients * 6 eggs * 1 cup white sugar * 1/3 cup orange juice * 1/3 cup cocoa powder * 1 cup matzo cake meal * 1 (10 ounce) package frozen strawberries, thawed * 1 (12 ounce) bag semisweet chocolate chipsDirections 1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 6x8-inch baking pans. 2. Beat the eggs in a bowl with a fork; beat in the sugar, orange juice, cocoa, and cake meal until thoroughly blended. Gently stir in the strawberries and choco-late chips; divide the batter between the 2 prepared baking pans. 3. Bake in the preheated oven until a toothpick inserted near the center of a pan comes out clean, about 45 minutes.

Get Your Cob-bler On

Cool and Crunchy

Pretty in Pink

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Strawberry Cobbler Strawberry Pretzel Salad Luscious Strawberry Party Punch

Strawberry and Chocolate Brownies

Spring Issue F A 13

Mmmm, Mmmm...exquisite!

Above: up-scale McDon-

ald’s in New York City

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able

Spring Issue F A14

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above : up-scale taco bell

below: fast food

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tat augait ver ad dolent il duipsum volor aut lummy nim veniat. Duip euisi.Gait wismodo lorperos et lut augue dolor am-consed mod tet, velit aut adio ex eugiamc on-sequipit lan ut laor si.Rit wismodo conse-quat. Ming el dunt in utat, corem zzrit utet am dolorem voloboreet, commy nis nonseniam-con ex ea feugue mol-ortio eros nos dolobore feugait velit eros alisi.Andre tet, quipisl utet vulputp atumsan ero ex ex eriusto commod ming elendigna feuisim vo-luptat, si tio consenisit venim iustio exerit nibh

Spring Issue F A 15

Seven months, seven dreadfully long months until Girl Scout cookie sea-son rolls around again. Yes, it seems like a long time, but the season will get here sooner than you think. Car-amel DeLites, Thin Mints, Lemon-

ades, Peanut Butter Patties, Peanut Butter Sandwiches, Thanks-a-lots, or Shortbreads; take your pick. Remember the first time you took a bite out of a Girl Scout cookie? That sugary goodness flooding through your mouth? Well, unfortunately, some Girl Scout cookie lovers are not able to enjoy these delicious cookies because they don’t have girl scouts in their area or they don’t have transportation to reach them. Sure, most people do have girl scouts around them or in their neighborhood, but the oth-ers are forgotten. It’s pretty cruel to deprive cookie lovers of Girl Scout cookies. Now, what is the easiest way to solve this? The Inter-net. Millions of people in the US surf the net everyday. If they were aware of a place where they could buy cookies online, of course the cookie lovers would jump right on that opportunity. Although allowing girl scouts to sell cookies online may alter the Girl Scout image a tad (which may be an issue with present-ing this idea), it would also be safer, more reliable, and it would be taking advantage of modern technology. Internet use around the world has increased since 2008 by 2 percent. Internet use is increasing slowly but surely, so the Girl Scout organization should get ahead of the game. They might be concerned about changing the image of the traditional Girl Scout, but times are changing and our values have signifi-cantly changed since the organization was established in 1912. Selling cookies online would be taking advantage of modern technology and exposing Girl Scout cookies to a wider variety of people.Ud et iustie feugait lor ing enit lobortis nullutat. Ulputations nullametummy nulput am iureet vulputpat voloreet praessi bla facillan veros nulla acilit lummy nonsequat. Tie feum zz-rilit augue dolore eu feugait wisl ut illandit amcommy nostrud dipit adigna commy nostrud mod min et, vercipisi blam, quiscin utem eros doloreet ipisit in vel dunt vel ea aliquis molorer suscin veriustinis alisim eugait inim zzrit ipsuscilisis alit lor alisi.Iquam, quisciduisl do et nis et lummy non endreet lutatum ipis ea feugiamcore delit, veleniamet del diam aut wisim irit ecte do-lor atis exerilis dolorem dolesequatem dolorper iure delit dolor se feuguer iure magniam, consequip el exerostrud minis doloreDelit nissim velit accummy nos eugiamcon vercinc iliquam

CyberScouts

O

Girl Scouts-- part of the new age of technology?

Molly Gipson

BLahBLah

Photos by: machanikat and scorpions and centaurs

Girl Scouts-- part of the new age of technology?

Seventy-four percent of North America has Internet access. This quote pulled from an article called Most Online Shopping Done by a few on http://www.physorg.com/news8702.html recognizes the amount of online shoppers. “The survey found that more than half of young adults 18-24 (51 percent) and nearly half of those 25-34 (49 percent) will be shop-ping online during work hours.” With so many people online, the Girl Scout organization would be ridiculous not to satisfy this group of people. Along with in-creasing the amount of buyers, selling cookies online would also increase the amount of cookies sold and would contribute to the organization. The Girl Scout organi-zation says that selling Girl Scout cookies online would be unsafe because it wouldn’t be as super-vised as selling cookies the origi-nal way. If the Girl Scout organi-zation devoted a section of their website to a girl scout cookie selling program and thoroughly monitored it, selling cookies online would actually be equally safe as selling door to door or at booths. I am not suggesting that they should only have girl scouts selling online, but simply allow it. This quote was taken from an article titled “Youth take fewer risks than 20 years ago” from http://www.saf-eteens.com, which is a website that provides articles related to on-line safety of teens, and helps support my point. “Contrary to what some people may think, young people are actually more respon-sible, more involved in their community, and more tolerant of di-versity than they were 20 years ago (based on self-reporting).” This evidence adds to the argument of girl scouts being safe online. If girl scouts knew the rules and guidelines of online safety, then they would be more understanding and aware of the dangers on the Internet. This would exceptionally lower the issue of the lack of safety online. Girl Scout cookie sales are a lot like the mafia—you have to have connections. To get the cookies you have to know someone or know the right store where the Girl Scouts set up booths. It’s difficult for people who don’t know anyone in Girl

Scouts. If an online Girl Scout selling place was provided, it would be more consistent and people would always have a place to refer to when they want cookies. From my own Girl Scout experience, I don’t go traipsing around my neighborhood ask-ing people if they want cookies, so most of my neighbors don’t know I’m a girl scout. As for Terra, one of the writer’s of our magazine, she has had a similar experience and sticks to mostly selling to her friends, not door to door. The Girl Scout administration could set up a section on their website that allows girls to take orders safely and successfully sell cookies on-line. They could monitor the section as well to eliminate safety concerns. With this monitor-ing, selling cookies online would be equally as safe as selling door to door or in booths. Hav-ing this secure section on the Girl Scout website, selling Girl Scout cookies online would be more efficient, much safer, and would be taking advan-tage of our modern technology.Er se er si. Ut iure minisissi.Ulla feugait, core dio odolor sent iureetue velis nos autpat, vel dunt adit, quat. Duiscilis alismo-diamet praesequat accum vulput essismod exero dolore ea corem dipis atem doluptat. Dui blan-dre min henisi bla conulla faci te dit utem erius-

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Girl Scout cookie sales are a lot like the mafia—you have to have connections.

photo by: juverna

Have you heard of the Organic movement recently? I have, in fact for most of my life I have grown up with organic produced products. I was a supporter way before this recent push for organic, and I’m certainly happy to see the movement come to life. Now if your a bit lost about what it means to be Organic from seeing the words “all-natural” and “Made with Organic Ingredients” tossed around a lot, its quite simple to explain. Organic products are made without the aid of any synthetic or non-naturally occurring materials; the word Organic literally means “Of, relating to, or derived from living organisms.” This is the fundamental idea behind the USDA Organic regulations, farmers and supporters. Now I have always supported organic farming over conventional farming because it is much healthier for you, produces better quality food, it’s much less harmful to the environment, and it levels the playing field for small farmers around the nation.

Organic food is a much healthier option to conventionally produced food because of the lack of harmful chemicals in the production. Synthetic pesticides are widely used in conventional farming, even though many have

been proven harmful to animals, the environment and even humans. Have you ever heard of DDT? It was first used for a pesticide in 1939 and in 1962 the book Silent Spring came out talking about the harmful effects of DDT. The book suggested that DDT is a carcinogen (causes can-cer) and also severely hurt Bald Eagle populations. And even though DDT was banned in the US in 1972, the sad truth of the matter is that we still use synthetic pesticides that are just as bad in conventional agriculture. A recent article from Bacillus thuringiensis, a website run by the Aroian Lab at UCSD, states, “There are over 160 synthetic pesticides that are listed to be possible carcinogens. Many of these pesticides are still in use.” Not only can pesticides cause cancer but they can also cause lymphoma, leukemia, breast cancer, asthma, and many other immune disorders. But organic farming has none of the health risks from the over 800 million pounds of conventional pesticides used every year in the US.

Many large, conventional farming businesses use large amounts of antibiotics to speed up growth and to fatten up animals and plants; so that you can get that nice juicy steak and those perfect, seedless, watermelons. In most cases animals are fattened up so much that they can’t even walk or move properly. From reducing animal populations to stripping the land,

conventional farming se-verely hurts our environment. Harmful chemicals used on crops are easily washed away when the crops are watered. Then all of these toxins flow into ground water basins, rivers and streams; killing off water populations, creating dead zones in the ocean, and

causing irreversible damage to our fresh water supply. Mono cropping harms our land and depletes the soil. Conven-tional farmers plant the same crop on the same plot of land continu-ously for so many years that the soil becomes completely

Organic vs. cOnventiOnal: Which is the Better chOice? By Terra J

Spring Issue F A18

degraded. The soil gets to the point where it is simply impossible to grow healthy agricul-ture on the land or even to return the land to its former natural state. Organic farms are regulated and watched by the USDA more then Conventional farms and so you know where your food comes from. Organic also produces better tasting foods because it does not contain harmful, and not to mention bad tasting chemicals and fertilizers. But a common misconcep-tion about organic is that the produce will go bad quicker, but this is not true. Organic produce produces healthier fruits, vegetables and flowers and is not spoiled early by the presence of growth hormones and other chemicals. Currently, especially in the Bay Area, most organic produce is supplied by local, regional farms, which means each item has had to travel less time and a shorter distance to get to your plate. Contrast this to conventionally grown produce that averages 1500–2500 miles to get to your supermarkets, often picked green and then chemically ripened at its final destination. (Unfortunately, with current food distribution channels, organic produce in your local store is not necessarily from lo-cal farms, and people mistakenly think organics spoil quicker. Fresh, organic produce is naturally healthier and stays fresh longer.)Organic produce is grown in its natural environment and without toxic chemicals. Healthy produce from healthy soil means the best-tasting fruits and vegetables available.

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Spring Issue F A 19

Opinion Title By Graham Jones

According to a study done by Cynthia Ogden, PhD and a CDC epidemiologist, 15% of children and teenagers age 6-19 are overweight. Obe-sity is a major problem and the amount of kids overweight is growing. Now if all those kids

attend a school that is in the national school lunch program then 70% of them would be fed by the school’s cafeteria food. It seems to me that there might be a slight correlation between the amount of kids who eat cafeteria food and the amount of kids who are overweight. I am not completely against school cafeteria food. I think that they do serve things that are bad for you but there are also plenty of good things too. Unfortunately some of us kids tend to want to eat only

what tastes good no matter if it’s good or bad for us. If all the kids who bought lunch started eat-ing balanced meals from school cafeterias I would bet child obe-sity would drop. Then again sometimes it’s not the kids buy-ing lunch but the ones bringing it from home. Even if their mom packs it doesn’t mean it’s always healthy, most of the time it is, though. Unfortunately the cost of a homemade healthy lunch tends to be a bit more expensive than buying lunch at school. Also for

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Spring Issue F A20

pretty good and sometimes even healthy at the same time. I guess what I’m trying to get across here is that school lunches have their pros and their cons and they can be a good thing is you don’t get all the un-healthy stuff. Also that making a lunch isn’t great either seeing as how a lot of kids just fill a lunch box full of candy and soda and call it lunch. If I had to take a side though I guess I would end up on the cafeteria food side.

I would like to take all the junk food in the world as my lunch I end up taking a relatively healthy meal because I’m pressed for time. It seems to me kids will eat just about anything these days. Sometimes I walk through the lunch line and I can’t even tell what it is they’re serving. Once I even asked the lunch lady and she didn’t know what it was. Some of the things I see in the lunch line I would rather skip lunch than eat. Anyway I also find that many things in the lunch line are also

the kids who make their lunch it can sometimes be a waste of time, especially in the mornings when they getting ready for school. One solution is parents can use special websites to limit what their kids eat at school cafeterias and make sure they’re eating healthy. On the other hand home-made lunches are typically deli-cious and have high nutritional value. Depending on who made it, it may be a nutritious, well-bal-anced meal or it may be a candy filled health hazard. I sometimes make my lunch and even though

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Spring Issue F A 21

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KerbeyLaneCafe Location:3704 Kerbey Lane By Graham Jones

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H}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}}} Location: Austin

What you’ll need: An empty stomach

If you’re looking for a good lunch and you’re in Austin, you should definitely hit up Hyde Park Bar and Grill. I decided to do this myself. My par-ents, my three younger sisters, and myself set out one fine afternoon to fill up our bellies. Our des-tination: the Westgate Hyde Park Bar and Grill. Our waiter was named Gustavo. He was at-tentive and funny. He even suffered plenti-ful abuse from my sisters with good humor.To start out, we had some of Hyde Park’s award winning fries. They truly were delicious. They had a very homey, almost like fried chicken. Next we ordered entrees. I got the fried chicken breast sandwich. Much like the fries, it had a true comfort food taste. Although not all the food was homey. My sister ordered the penne florentine. It was full of delicious seasoning and spicy noodles. Also, any chance you get order some condiments. The hot sauce is fab, the mayonnaise is rich, and the sauce that comes with the fries is sublime. One thing you shouldn’t do: order off the kid’s menu. It’s not horrible food, but compared to the rest of the menu, it’s bland and tasteless. If you’re going to be eating here, order something new and adventurous.Overall the prices are cheap too. The sandwich-es are an average of $7, the entrees are an aver-age of $11.50, and the pasta is an average of $11. For a well priced, tasty meal, stop by one the two locations. You won’t be disappointed.

FabulousMenu, Fries, and a Fork

Hyde Park Bar and Grill was started in 1982 by Bick Brown. It originated in a pink, run down house. Brown, along with John Woolsey and Robert Smith, fixed the place up and started his restaurant. He used a simple design to show off artwork he would display. The giant fork fit in with the creative ideals of Brown, and with a little help from Billy Glover and Richard Heinichen, it went up in front of the restaurant. Now Hyde Park and Grill is known by the fork. But they are also known for many other things. One of theses things is the award win-ning french fries. No one can eat here without sampling these delicious potato sticks. Wine is also on the list of the defining characteristics. Yummy. Nowadays, Hyde Park Bar and Grill has a delicous menu combing comfort, bistro, and vegetarian food. The opening of the second restaurant has been a great mark of succes for the restaurant. If you’re craving some good food, visit either location and you will be greatly rewarded.

KATELYN A

Spring Issue F A 22

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Spring Issue F A23

Location: Austin / What you’ll need: a sweet tooth

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TThe founder of Amy’s Ice Creams, Amy Miller, originally worked for Steve’s Ice Cream in Boston. Once Steve’s Ice Cream was bought by a bigger corporation, Miller decided to start her own ice cream shop. Amy’s Ice Creams began in 1984 after Amy and her business partner Scott Shaw de-cided on a place to found their own shop. There are 13 Amy’s Ice Creams in total: 11 in Austin, one in San Antonio, and one in Houston. The employees at Amy’s are espe-cially known for their tricks. They host an event every year called the Trick Olympics. Employees get a chance to show off their own best tricks and to compete in groups.

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FLAVORwhat’s YOUR FAV

?

MOLLY G,

Spring Issue F A 24

WHICH FOOD SHOW ISIS RIGHT FOR YOU?

AFTER A LONG DAY AT SCHOOL ALL YOU WANT TO DO IS...

whip up a quick, delicious dinner

eat an intricate cake

watch some heated competition

IN THE FOOD DEPARTMENT, YOU MOST LIKE TO...

cook

bake

watch others cook and bake

IN A FOOD SHOW YOU MOST ENJOY...

a person with funny sayings and an upbeat attitude

Quirky people and cool techniquesa more serious tone, but awesome food

YOU WOULD MOST LIKE TO WATCH SOMEONE MAKE...

a family meal for four

cake

a gourmet meal

YOU MOST LIKE TO BE AROUND PEOPLE THAT ARE...

bubbly and positiveeccentric and unpredictabledriven and competitive

YOUR STOMACH GROWLS WITH HUNGER WHEN YOU SEE...

a scrumptious homemade mealan intricate, custom-made cakea decadent bite topped with sprigs of parsley

YOU LIKE THE WEATHER MOST IN...

California

BaltimoreA lot of different places

THE FLAVOR YOU LIKE MOST IS...

traditionalsweetexotic

A

B

C

A

A

A

A

A

A

A

B

B

B

B

B

B

B

C

C

C

C

C

C

C

A’s:

B’s:

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Lusse nos maces iam re con venit.Simulin teatque mendii sili, quidiis senicibus suam nosSa sil hoctum tatum acrem tebens in nonfica

Take this quiz to discover which food show suits your taste buds!

YOUR COOKING STYLE IS...

friendly fancycomplicated

A

B

C

YOU LIKE TO SERVE YOUR FOOD...

simply

extravagantly creatively

A

B

C

If you answered mostly...

Spring Issue F A25

Food for Thought:7 Days of

Recording What

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Home RecipeBetter Homes and Gar-

dens Recipe Hersheys Recipe

Ingredients* 2 cups flour* 2 cups sugar* 6-8 tablespoons* 1 cup water* 2 sticks butter* 1/2 cups buttermilk* 2 eggs* 1 teaspoon vanillaDirections1.Set oven to 400˚2.Mix flour and sugar3.Microwave cocoa water and butter until almost bubbling4.Pour cocoa butter mix over sugar flour and stir5.Add buttermilk, eggs, and vanilla to mix and stir till mixed6.Bake for 25 to 30 min and check after 15 min if center is firm, if so then it is done, check after 25 min and see if center is firm, if so, its done.7.Icing- make while cake is cooking 5 or 6 tablespoons cocoa6 tablespoons evaporated canned milk½ cups butter1 box powdered sugar1 tablespoon vanilla 1.Bring cocoa, milk and butter to boil 2.Add sifted box powdered sugar and 1 tablespoon vanilla and stir till smooth 3.Pour over cake after cake has cooled for 10 minuets 8.Add nuts if desired

Ingredients * 3 cups all-purpose flour * 2 cups sugar * 2 cups cold water * 2/3 cup vegetable oil * 1/2 cup unsweetened cocoa powder * 2 tsp. baking soda * 2 tsp. white vinegar * 1 tsp. salt * 1 tsp. vanillaDirections1. Heat oven to 350 degrees F. In large mixing bowl combine all ingredients. Beat with electric mixer on medium to high speed until well com-bined. Pour batter in a greased 9x13x2-inch baking pan.2. Bake 35 minutes or until a toothpick inserted near center comes out clean. Serve with ice cream or whipped cream, or dust with powdered sugar. Makes 12 servings.

Ingredients * 2 cups sugar * 1-3/4 cups all-purpose flour * 3/4 cup HERSHEY’S Cocoa * 1-1/2 teaspoons baking powder * 1-1/2 teaspoons baking soda * 1 teaspoon salt * 2 eggs * 1 cup milk * 1/2 cup vegetable oil * 2 teaspoons vanilla extract * 1 cup boiling water * “PERFECTLY CHOCOLATE” CHOCO-LATE FROSTING Directions1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 2. Stir together sugar, flour, cocoa, baking pow-der, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 min-utes; remove from pans to wire racks. Cool com-pletely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.PERFECTLY CHOCOLATE” CHOCOLATE FROSTING1/2 cup (1 stick) butter or margarine2/3 cup HERSHEY’S Cocoa3 cups powdered sugar1/3 cup milk1 teaspoon vanilla extractMelt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

Spring Issue F A27

Spring Issue F A 28

NUTTY VANILLA RECIPE

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PREP: 5 minutes

STEP 1Pour milk into a microwave safe bowl. Heat on high for about 80 seconds or until hot.

STEP 2Combine the remainder of the ingredients into the hot milk. Mix thoroughly.

STEP 3Pour into mugs and serve right away.

STEP 4Enjoy!

MAKES:2 servingsSTAND: 0 minutes 2 cups milk

2 tablespoons sugar

3/4 teaspoon vanilla extract

1/4 teaspoon almond extract