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The Latest News from Wheatsville

Local Vendor Spotlight: Dewberry Hills Farm

Really Good Chicken — We Promise:

Good Stewardship  All our animals are raised compassionately and with a deep appreciation of the gift they give us. We never fed them anything we would be afraid to eat ourselves. By managing the pastures properly and rotating our chickens, we naturally fertilize and restore the earth.

Environmental Responsibility  We work with the seasons and the land. We recycle every part of the chicken but the feathers. We minimize the fossil fuel imprint by only selling locally.

Absolute Honesty  We encourages farm visits by appointment. (Drop-in visitors will be handed a shovel and put to work!) Come see for yourself.

Community Building  We try to source all our supplies locally and we do 95% of our business with small businesses in the area. Our special grain mixture is grown and ground just 15 miles down the road which helps support another farmer in Lee County.

Dewberry Hills Farm, owned by Jane and Terry Levan, has been a partner here at Wheatsville since 2008.  Jane’s a former city slicker who’d always dreamed of moving to the country. Terry was raised on a farm in northern Illinois and majored in livestock nutrition while at university. Terry was disheartened by what was being taught—methods that turned animals into commercial commodities with complete disregard to both the health of the animal and the quality and safety of the meat produced.

In 1999, they purchased 20 acres near Lexington Texas, about 50 miles from Austin. After reading Joel Salatin’s books on beef and poultry, they agreed this was the model they would use—diverse, sustainable and run in accordance with nature. They realized that the best use of their limited acreage was to focus on raising really good chicken for their neighbors in the city. They still use sustainable natural methods—rotating their pastures, moving the tents daily and processing onsite.

The life of a farmer can be very difficult. The weather is a huge factor and is beyond the control of the farmer. Here in Texas we have heat and thunderstorms and hurricanes and the occasional cold snap. Another substantial factor is predators. All sorts of wildlife like to eat chickens—from coyotes to predatory birds. There are some collateral pests, like feral hogs, that do not necessarily want to eat the chickens, but want the chicken’s feed and water. The damage can destroy the chicken’s shelter and feeders.

For most chicken farms, the way to deal with both of these issues is to house the chickens in a barn. Controlled climates and four walls will solve both of those issues. Jane and Terry use a different method, based on the Salatin model. “Tents” are constructed in the pasture to work more closely with the needs of the land and the animals. This allows protection from the elements and relative security. A chicken’s digestive system requires small rocks or pebbles to aid in digestion. By letting them roam from an open shelter, they are able to keep busy engaging in what chickens do and they stay happy and healthy. By moving the tents frequently, the fields are fertilized by the chickens.

One of Jane and Terry’s biggest problems, and they agree that it is a good problem, is keeping up with the demand for their chicken. As Wheatsville was setting up it’s own expansion to a second location, Terry and Jane decided it was time to grow as well. Overcoming the limitations of cold storage and the number of chickens they can raise at a time, takes money and time. Luckily Jane and Terry have always supported their fellow local farmers and that kind of goodwill, has been rewarded. Having investment partners like David Perkins at Beatnik Foods and having a guaranteed placement of their product is bringing that expansion to a reality.

Over the years of our relationship with the Dewberry Hills Farm, we have brought in everything that we can, up to and including chicken feet. With the help of Wheatsville owners we have been able to help Dewberry Hills Farm utilize the whole bird and contribute to their sustainability as a business and as stewards of their land and animals.

One of the best things about having such great local products is being able to shake the hand of the person that is raising your food. We have known Terry and Jane now for about nine years and it is always a pleasure to work and grow with them.

Terry’s Simple Roast Chicken

Ingredients:
1 Dewberry Hills broiler
Fresh finely chopped rosemary 4-5 sprigs
Fresh finely chopped garlic 3-4 cloves
Olive oil

1. Preheat oven to 450°.
2. Mix garlic and rosemary in olive oil.
3. Gently loosen skin on chicken breast by sliding your hand underneath skin without tearing.
4. Rub skin under breast with oil-herb mixture. Use any leftover mix in cavity.
5. Place chicken breast side up in rack on roasting pan.
6. Roast at 450° for 15-20 minutes or until skin begins to turn a light golden brown.
7. Carefully flip chicken over (Inserting a wooden spoon in the cavity helps with this) and roast an additional 15-20 minutes. Immediately turn oven down to 350°. Turn bird several times as it roasts. It will take about 1.5 hours total to roast a 4.5 pound bird. Your chicken is done when a meat thermometer inserted in the breast reaches 165°.
8. Remove chicken from oven and let rest for 10 minutes before carving.

Warning: as you roast the chicken, a wonderful smell pervades your kitchen and may attract members of your family.

To read Jane’s own words about farming visit
wheatsville.coop/news-and-events/news/dewberry-hills-chicken#more

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Winter Squash Guide

It’s that time of the year, once the weather starts getting a little cooler, or at least out of the 100s here in Texas, that our winter squash season begins. They come in many shapes, sizes and varieties, too many to mention here. They also have many uses, from being used as decorations, to being  made into soups, pies, used as a pasta substitute or just roasted as a side dish.

  •  Acorn  Mild, slightly nutty flavor.
  •  Butternut  Very sweet flavor, a crowd favorite. 
  •  Spaghetti  No it doesn’t taste like pasta, but it’s very mild flavor and stringy texture makes it an excellent substitute for spaghetti.
  •  Delicata  Sweet nutty flavor that has a hint of corn.
  •  Kabocha Much like Acorn, sweet slightly nutty taste.
  •  Pie Pumpkins  Sweet flavorful, best squash to use to make pumpkin pies.

When picking your squash, try to find one that feels heavy for its size, and still has a nice stem attached. Stay away from squash that have any soft or moldy areas on the outer flesh.
If you are not going to use your squash right away store them in a cool dry area away from direct sunlight; the bottom of your pantry would be best in most homes.

Here’s a recipe for Walnut Cranberry stuffed Acorn squash that we will be selling in our produce departments. If you don’t have the time to prep these, come by and pick some up and just stick them into your ovens at home.

Ingredients:
  • 2 Acorn Squash
  • 1 cup roughly chopped Walnuts
  • 1 cup dried or fresh cranberries
  • 1/3 to ½ cup brown sugar
  • ¼ cup freshly squeezed orange juice
  • 4 tablespoons butter
  • Honey (optional)

1. Pre-heat oven to 375°
2. Cut squash in half, try to make halves even as possible.
3. Place cut side up on baking dish.
4. In a large bowl combine all ingredients with a drizzle of honey if desired.
5. Divide mixture into all halves evenly.
5. Top each half with a tablespoon of butter
6. Bake for 60 to 90 minutes or until fork tender.
7. Remove and serve.

Easy Winter Squash Cooking Techniques

Squash is super easy to cook, delicious, and good for you, too! Pair with nuts, brown sugar, honey, maple syrup, bacon, cheese, pretty much everything!

Roast It!

Squash is easy and delicious when roasted in the oven.

  • Preheat your oven to 425 degrees
  • Peel and cut squash into evenly-sized pieces
  • Put squash in a pan or oven-safe skillet
  • Toss with a little olive oil.  You could add some herbs, spices, salt, pepper, etc
  • Throw it in the oven! Check for doneness by poking with a fork.  Use your nose and ears, too!  The kitchen should smell like nicely cooked veggies

Steam It!

  • Fill the bottom of a large pot with about 1” water. Insert your steaming basket. The water level should be below the steamer basket.
  • Heat water to boiling, then reduce to a simmer.
  • Peel and cut squash into evenly-sized pieces. Put them into the steamer basket and cover the pot.
  • Test for doneness by poking with a fork. It should take about 30 minutes.

Squash Guide

Acorn Squash

FLAVOR AND TEXTURE: Tender-firm, holds up when cooked. Versatile, mild flavor

USES: Baking, stuffing, mashing.

Butternut Squash

FLAVOR AND TEXTURE: Sweet and slightly nutty.  Smooth texture, falls apart when cooked.
USES: Soups, purees, pies.



Butterkin Squash

FLAVOR AND TEXTURE:
Sweet, buttery, and creamy.

USES:
Baking, roasting, and steaming.

Carnival Squash

FLAVOR AND TEXTURE:
Sweet, nutty, and buttery with a texture similar to sweet potatoes.

USES:
Best roasted, but can be steamed or pureed.

Delicata Squash

FLAVOR AND TEXTURE: Rich, sweet; tastes like chestnuts, corn, and sweet potatoes. Edible skin.
USES: Sauté, bake, broil.

Hubbard Squash

FLAVOR AND TEXTURE: Yellow flesh is moist.
USES: Generally peeled and boiled, cut up and roasted, or cut up small and steamed or sautéed: longer time baking in the oven is needed. Perfect for pies.








Kabocha Squash

FLAVOR AND TEXTURE: Similar in sweetness and texture to a sweet  potato.
USES: Soups, curries, stir fry, salads.








Pie Pumpkin

FLAVOR AND TEXTURE: Mildly sweet. Creamy, rich texture
USES: Pies, custards, baked goods, curries, stews.




Red Kuri Squash

FLAVOR AND TEXTURE: Chestnut-like flavor, mildly sweet. Dense texture holds up shape when cooked.
USES: soups, pilafs and gratins, baked goods, curries.




Spaghetti Squash

FLAVOR AND TEXTURE: Stringy, spaghetti-like strands.  Not very sweet with a mild, versatile flavor.
USES: Baked and the strands separated, then mixed with tomato sauce, pesto, or your favorite pasta topping.

Sweet Dumpling Squash

FLAVOR AND TEXTURE: Rich, honey sweet flavor. Dry, starchy flesh similar to a potato.
USES: Baking with cinnamon and butter

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Work Strong Austin

This past fall Council Member Greg Casar introduced a proposal to Austin City Council that would make earning paid sick time the law in Austin as it is in over 40 cities nationwide. Unfortunately, approximately 223,000 Austin workers – 37% of the total workforce – are at risk of losing wages or being fired if they follow doctor’s orders when they or a family member is ill. His proposal to begin a stakeholder process regarding this issue was unanimously passed by council in October.


Because of Wheatsville’s longstanding earned paid time off benefit the co-op was asked to consult with Council Member Casar’s team along with other local businesses including Black Star Co-op, Sweet Ritual, Homeslice Pizza, Compost Peddlers, Purple Fig Cleaning Co, SAFE and many other businesses of all sizes, on the proposal and campaign.


At our Annual Owner Meeting, Greg Casar called out Wheatsville’s positive approach to worker’s rights in his remarks by saying that progressive businesses like Wheatsville give him and the rest of council the ability to move along a positive progressive agenda that helps more working people make a good living in our city.


The Austin City Council has begun a process to ensure all working families across our city have a better deal through a proposed earned sick days ordinance in Austin. If you would like to show your support, please find more info at workstrongaustin.com

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Local Vendor Spotlight: Johnson’s Backyard Garden

As part of Wheatsville’s BIG Direction, we work to grow relationships with local farmers, creating good local jobs and providing more local, sustainably grown food for our shoppers with the end result a happier, healthier Austin. One of our key partners in this endeavor is Johnson’s Backyard Garden. Owner Brenton Johnson started this farm in his tiny Holly Street backyard back in 2004. Now the farm sits on 186 acres just east of downtown right along the Colorado River. JBG vegetables are 100% organic, meaning no toxic compounds for you or your family.   During the height of the growing season, literally dozens of vegetables from JBG are available at Wheatsville seven days a week: sweet carrots, deep green heads of broccoli, bundles of greens of all kinds, beautiful, glossy zucchini and mounds of root vegetables are a treat for the eye and the taste buds. You can even pickup your CSA share at either of the Wheatsville locations, making a one-stop shopping experience. 

1. Why did you decide to farm in Austin?

I didn’t really decide to farm in Austin... it kind of happened by accident! While working for the government in Wyoming, I came to Austin on a business trip and immediately feel in love with the culture. When I was looking for a place to move, Austin seemed like the great fit! I moved to Austin, and so naturally my hobby moved with me--gardening. When I moved into a house on Holly Street, I started a garden and slowly started bringing my produce to the Downtown Farmers’ market to make a few extra bucks. This hobby got a little out of control, and over the course of a few years, gardening turned into farming, and our CSA was born.


2. What new produce items are you growing or planning to grow?

We love to try and grow new varieties.. it helps keep things interesting around here! This year, we planted over 100 pecan trees at the farm, over 100 Asian persimmons, as well as a lot of pears, figs, and pomegranates.We also planted some Muscadines– a grape variety that is native to the Southern U.S. In the Southeast (where I’m from), Muscadines are used to make wine, preserves, and even fresh juice. Because they’re a native species, they are really resilient and pest resistant. This year we also planted lots of new pepper varieties. This past summer season, we also tried a lot of new tomato varieties (and planted over 50,000 plants!), many of which made their way onto the Wheatsville shelves as well as the deli. We had a lot of success with some of the new cherry and slicing tomato varieties we tried out, and they will make their way into our crop plans for years to come.


3. What is your favorite produce that is in season in October?

Some of my October favorites include sweet potatoes, collards, okra, hot peppers.. maybe you can see a theme? I really like all the produce that lends itself well to Southern cooking. Right now, I’m battling a hot pepper addiction. This year, we went a little crazy with peppers and planted a ton of new varieties, many of which are Arc of Taste varieties that Slow Food International is working to promote and preserve for future generations. Some of these include Hinklehatz, Cherry Bomb, Beaver Dam, Jimmy Nardello (Anaheim), Wenk’s Yellow Hot, Sheepnose Pimento, and Texas Bird’s Eye Pequin. 

4. What are your biggest crops?

Our biggest crops are kale and carrots.


5. What are your favorite things about Wheatsville Co-op?

This is a hard one! We love Wheatsville for so many reasons, all stemming from the fact that you guys are one of our best customers. Your commitment to buying locally is like a huge hug from the Austin community—even in the hardest seasons, we know that you guys will be there to buy our produce and help get seasonal produce into hungry Austin mouths. We love that you guys are able to provide such a unique grocery-store experience on the store-front side (with amazing customer service), and then also provide such an enjoyable experience working with your produce buyers from the “back-end”. You are always willing to listen to our needs as farmers, and are always there as a reliable outlet for our produce--even helping us push produce that isn’t the most popular. We love that when we make deliveries or even stop in the store as customers, we always end up getting to sample fresh fruit. We also love that local agriculture makes the list of local causes you guys support (like your support of Farmshare Austin).. you truly put your money where your mouth is, and are constantly giving back to the Austin community. Last but certainly not least, we love that you guys host a CSA Pickup for us on Thursdays and Fridays.

Thanks to Ada Broussard, JBG’s CSA and Marketing Manager, who facilitated getting answers to our questions. Photos by David Scott Gordon.

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Local Vendor Spotlight: Austin EastCiders

1. What led you to start Austin Eastciders?

At the beginning of the 20th century, cider was the #1 beverage in America. Then came Prohibition, which resulted in America’s cider apples orchards being destroyed. When people here began making cider again in the 90s, culinary apples were the only ones widely available. That’s why American ciders today are known for being overly sweet. We set out to make America fall in love with cider all over again by making it the traditional way.

2. What kind of apples do you use?

We use real cider apples that we source from Europe. Unlike culinary apples, cider apples are full of tannins that create astringency and a much more complex flavor profile. We then marry them with apples from Washington State.

3. How would you describe the flavor of your ciders?

Austin Eastciders ciders are perfectly-balanced ciders that are dry, clean, crisp, refreshing and taste almost too good going down.

4. What are some of your favorite pairings?

There’s no question our ciders are great on their own. They fill the role of beer in some ways. They fill the role of wine or champagne in others. They also happen to adapt quite nicely all around the drink world. From Pineapple serving as the base in an $18 cocktail to our Texas Honey whiskey on poker night, there’s no wrong way to enjoy Austin Eastciders. As far as food goes, Austin Eastciders pairs well with really anything from a cheese board to barbecue to a five-course dinner.

5. What kind of new products can we expect in the future?

Our Research & Development  department is constantly experimenting with new flavors and styles, some of which you can try in our tap room opening in November!

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Meet the Managers

Rory at Guadalupe

Who are you and how long have you worked at Wheatsville?

Rory Alexander, and I have worked at the Guadalupe store for 5 1/2 years


What do you love about Wheatsville compared to other grocers you worked at?

I really enjoy the more personal aspect of WV. The previous company I worked for started small and grew to thousands which very much changed the company and culture. It is easy to connect to all staff which makes it more fun to work here!


Why should someone who hasn’t shopped your store in a while come on by?

The Guadalupe location has transformed through our recent refresh! New cases, new menus, new floors, new energy efficient LED lighting and yes we really do still sell cheese and coffee (in new locations)! Please let us show you their new home!

What’s your favorite deli or Bakehouse item?

I eat a cashew butter cookie every day!
I am also a huge fan of our Bakehouse Sourdough Sandwich bread! It makes awesome
sandwiches and TOAST!


What do you love about your crew?

The staff is what makes my job the most rewarding. Our crew works so hard and makes it fun with such amazing sense of humors and the generosity to be there for each other when life gets tough. I also very much enjoy helping staff learn and develop so they can grow their roles at Wheatsville.


Why do you and your team work so hard for our co-op?

It is easy to work hard when you enjoy what you do and believe in your efforts. Our staff show up every day to make our Co-op a better place to work, a preferred place to shop all while making our community a better place to live. Most of us are also owners of the Co-op too which means taking workplace “ownership” to a whole new level!

Sal at South Lamar

Who are you and how long have you worked at Wheatsville?

My name is Sal Mendivil and I am the Store Manager for WV Sola (South Lamar store) and I have been with WV 3 years.


What do you love about Wheatsville compared to the other grocers you worked at?

I really love that here at Wheatsville, leadership truly listens to what our employees are saying, and actually acts on making things better. While working here, hearing employees talk about not making enough money to live in Austin, WV Leadership took this concern and addressed it head on. Not only did WV Leadership address the issue BUT it made sure that ALL employees had an opportunity to be involved in finding a solution, together! The result was our Livable Wage & Benefits project that made such a tremendous positive affect on so many staff at the co-op.

Why should someone who hasn’t shopped your store in a while come on by?

Two reasons, our products and our people. We carry some of the best natural and organic products you will ever find in this town at a very reasonable and affordable price– and they taste AMAZING! Our people truly deliver exceptional customer service. When our employees speak about our products, about their particular favorite item, it’s because they truly mean it and have a passion for food and to serve the Austin community. I love to hear customers say “this person went above and beyond in helping me today.” The thing is we will always go above and beyond with our customer service because that’s what we do, all day, everyday!


What’s your favorite deli or Bakehouse item?

Wow, tough question, so many cool and delicious items!! OK, our Bakehouse Rustic Olive Loaf. It’s so good! I usually spread some triple cream brie on it. I’ve finished an entire loaf in one sitting! Deli, I love our Buffalo Popcorn Tofu. I’ll make sandwiches out of it, put it on salads, or just eat it out of the container...so yummy!


What do you love about your crew?

I love the passion for food and service that my crew at S. Lamar have. I love the tenacity and drive my crew has to grow our coop economy and I really love the compassion, kindness, and love that my crew has for one another and for our customers.


Why do you and your team work so hard for our co-op?

Because we love what we do and we love the people we work with. WV is unique in that it’s not just another grocery store, it’s a place where friends meet and enjoy each other’s company over some awesome food from our Deli. It’s a place where families come to support local farmers and vendors. In doing so, it makes their families stronger and healthier and in turn makes the local Austin economy stronger and healthier as well. It’s a place where people come to learn about cool new products, taste new items, and grow their knowledge about healthy, natural, organic foods that are affordable! Working for WV we truly are making a positive difference in people lives. I feel extremely lucky to be able to make such a positive impact and doing it with people that share the same values and beliefs for making our communities stronger.

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Local Vendor Spotlight: Kala’s Kuisine

Owner and founder Kala Uprety gives us the inner scoop about her delicious authentic Nepalese + Fusion vegetarian food!

1. How and why did Kala’s Kuisine get started?

In 1973, when I first came to the US as a student, I always dreamed of being in the food business. My grandparents had a brown sugar and molasses factory in Nepal, and I was always enjoyed seeing them turn raw ingredients into healthy, natural treats. 20 years later, while working as a computer programmer, I brainstormed ideas of what type of food I would want to sell. Then, while I was traveling abroad in Europe with my husband, I saw that there was packaged vegetarian food that was easy to grab and go. This made it very easy for me to eat abroad, whereas I had a difficult time finding interesting vegetarian options to eat at home. I saw an opportunity in the Austin market to create healthy vegetarian food that combined flavors from my home country of Nepal with the flavors native to Texas. I started with a few fresh products that were twists on traditional Nepalese dishes. By taking these traditional recipes and adding southwestern ingredients, I created a taste that was unique to Kala's Kuisine. Beyond fresh food, we have expanded our offering to include a variety of salsas, chutneys, pestos, hot sauces and fermented products. We started by supplying our fusion products to local grocery stores like Wheatsville co-op and other premier health food stores and now also operate booths at the 3 main Austin farmers markets every week.

2. Tell us a bit about the fusion flavors.

We sell a wide variety of products from fresh foods to fermented products, all with unique combinations of flavors that fuse influences from the East and West. For instance, our Roti Wraps and Saag Wraps combine a tortilla filled with curry-spiced vegetables making them both twists on the taco/burrito concept, but with eastern flavors.

Samosas, our most popular product, are filled with a potato and vegetable mixture that is seasoned to appeal to the western palate. The blend of spices is unique to Kala's Kuisine and offers a milder curry flavor than traditional Samosas.

Our Pasta Salads, Nepali Pasta Salad and Saag Pasta, take traditional dishes and mix them with pasta to create two brand new concepts, not available anywhere else. Saag Pasta, for example, has a nut-free spinach pesto base tossed with great northern beans and semolina rainbow noodles. This creates a tangy-spicy flavor in a cold noodle salad. Our Nepali Pasta Salad starts with a tomato-carrot based "spaghetti sauce" with eastern spices that make it unique to us. This sauce base is mixed with almonds and angel hair semolina noodles to create a milder spiced cold salad.

All of our salsas have a combination of eastern and western flavors that make them completely original. Our Curry-Chipotle and Mirchi Masala salsas, for example, combine Nepalese curry spices with the peppery flavors of the southwest to create flavor-filled hot sauces. Our newest addition, fermented products, are age old traditional Nepalese recipes that use western techniques to create crispy condiments that spice up any dish.

3. What are your favorite accompaniments to your food?

The great thing about all of our products is their versatility. I could name over twenty ways you could use each of our salsas, hot sauces and fermented products to create unique and interesting dishes. Here are a few of my favorite combinations:
Our Samosas pair perfectly with our Mango Chutney making an appetizer combination of salty, spicy and sweet that is impossible to resist. If you want to create a new take on a TexMex dinner, take our Mirchi Masala salsa, add some sour cream and pour over your favorite enchiladas for a Nepalese twist. For a flavorful breakfast with some extra kick, try adding our Curry-Chipotle salsa to some scrambled eggs. Then add some cheese and your favorite sautéed vegetables and you have a spicy breakfast taco.

You can also get creative with our condiment products by using them in surprising ways to add additional flavor to a variety of dishes. Our Pestos are great for tossing with pasta, spreading over naan or mixing with brown rice and vegetables for a healthy lunch bowl. Fermented products have a ton of unique uses apart from being great garnishes. Kimchi radishes are a great addition to salads or rice to add texture and tang. Carrot and Ruby krout are both tasty condiments that spice up any simple sandwich. For a unique salad dressing, combine our Lemon Preserve with Italian herbs and olive oil and pour over your choice of mixed greens.

4. How long have you been selling your food at Wheatsville?

Over 20 years. We started with fresh foods, expanded with our salsas and hot sauces, and have recently added our fermented products to our assortment. Striving to provide unique and interesting flavor combinations in every product, we have been working closely with Wheatsville to curate a collection that appeals to their clientele.

5. What is your favorite thing about Wheatsville?

Our favorite thing about Wheatsville is the environment. It is absolutely a joy to work with such friendly people who have supported Kala's Kuisine from the very beginning. They always provide us with great shelf space and they are inviting to local vendors like us as opposed to other grocery stores that ignore local vendors and focus on mass market brands.

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Local Vendor Spotlight: Pie Jacked

Bukki Sittler of Pie Jacked, filled us in on this excellent local company!

1. How and why did Pie Jacked get started?

One of Mama Joyce's grandsons was diagnosed with Autism when he was very little. After a lot of research, we found that eliminating food allergens has shown to help with some of the symptoms of Autism, including digestion and even some of the "brain fog" aspects. We had him tested for food allergies and the results were overwhelming. Mama Joyce especially reworked basic recipes to help his mother with meals. Once the problem foods were removed from his diet, his entire aspect changed. His digestion improved, he started speaking in full sentences, and his entire face would light up when he smiled instead of just a crinkle at the corners of his mouth. As holidays came around, she knew she had to come up with something for pies - Grandma Buck, Bukki's namesake, had taught Mama Joyce when the family art of pie making when she was a child and it was too important to lose that legacy. With her decades of experience, and experimenting over three years, she finally came up with a crust that matched the flavor and texture of the original pies created 2 generations before her. That little man is Jack, so we named the company Pie Jacked.


2. What allergens are avoided in your pies?


We are top-8 allergen-free. This includes wheat (and all gluten), soy, dairy, eggs, tree nuts, peanuts, fish, and shellfish. As if this is not limiting enough, we also avoid corn and GMO ingredients. Our pies are allergen-friendly and vegan. This extends to our entire product line, including our coffee cakes, Mud Pie Crusties, and some other goodies we are still developing!

3. Tell us a bit about the taste and flavors of your pies.

Our pie crust is what people rave over - it is tender and flakey as a pie crust should be. That has been the biggest hurdle to overcome, as so often gluten-free crusts can feel crumble or powdery. They have a light flavor that complements the sweet of fruit pies or even savory pies. Our fruit is based off of the original family recipe. We use evaporated cane juice that enhances the natural flavor and sweetness of our fruits rather than overpowering them. We let the fruits speak for themselves - just the right amount of tartness with our cherry, a light warmth to our apple, a freshness to our peach, and simple sweetness to our blueberry. We use traditional depth pie pans for all of our sizes so that we don't skimp on the fruit filling. We find they create the best balance of crust and fruit to complement each other.

4. What are your favorite accompaniments to your pie?

Either a full holiday meal with all the trimmings ;), or Sweet Ritual Salted Carmel frozen dessert on the apple and cherry pies. Their vanilla is great with all of our flavors.

5. What is your favorite thing about Wheatsville?

I love coming into the store and seeing the seasonal displays that are featured. I love finding new brands, especially new local brands, that way.

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