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Store and Department News | Wheatsville Co-op
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Got milk? How about local, organic, low temp pasteurized milk from a co-op? How about local eggs, yogurts and kombucha (we’ve even got one named after us). If you eat vegan, gluten free or any alternative diet you will come to think of this department as heaven. Here you’ll find local tempeh, tofu, and veggie burgers. There is bulk tofu, alternative meats, gluten free bread, even ready-to-bake vegan cookie dough.

Take your time in our frozen aisle – this is where some of the best deals are. It’s a great way to stock you freezer with local, organic, co-op products. We don’t have a ton of space so you know this is as well-vetted a selection that you will find anywhere in town. We stock this section based on your feedback so you can be sure this is the best there is to offer. It’s also a great place to experiment with gluten free breads, Tiny Pies or alternative ice creams.

Local Vendor Spotlight:Kosmic Kombucha

What was the origin of Kosmic Kombucha?

Kosmic Kombucha is lovingly brewed in the heart of Austin by Omar and Mina Rios, who made their separate ways to UT back in the ’90s. Omar studied business administration and came from El Paso. Mina traveled even further to earn her degrees in education, as she hails from Maracaibo, Venezuela. After college, Mina pursued a career in math education, and Omar served as a paramedic. Thanks to their shared passion for yoga, it wasn’t long before the yoga community of Austin introduced them to kombucha. For years, they purchased home-brewed booch from a fellow yogi. When she decided not to brew her own tea anymore, Omar and Mina jumped in to fill the void—and in the summer of 2010, Kosmic Kombucha was born.

What is kombucha?

Kombucha is a fermented tea with a rich history that began in China, where it has been celebrated for millennia as an “immortal health elixir.” The heart and soul of this living drink is a layered culture of yeast and bacteria (called the scoby) that grows on top of the tea throughout the fermentation process. After a short period, fermentation yields raw kombucha, a lightly effervescent tea with unmistakable notes of vinegar. The flavor of raw kombucha can range from tart to sweet based on the amount of sugar fed to the culture, the duration of the fermentation process, and other factors that are tremendously interesting to those who brew the beverage and tremendously dull to those who simply enjoy it. The key takeaway for people who want to know what they’re putting into their bodies, however, is that raw kombucha is made with nothing but tea, water, sugar, and the all-important scoby.

Is kombucha good for you?

Skeptics doubt that kombucha is an “immortal health elixir” because it’s tough to find people who are celebrating their two thousandth birthdays. Okay, so maybe “immortal” is a bit hyperbolic. Nevertheless, kombucha contains beneficial acids, probiotics, antioxidants, and amino acids. Kombucha is claimed to promote digestive health, support liver function, and alkalize the body. Some proponents of the drink even believe that it may help fend off cancer, arthritis, and other degenerative diseases, but you don’t have to verify any of the more grandiose claims to feel refreshed by a glass of kombucha after a bike ride or a long walk.

How are the flavors developed?

As Kosmic’s brewmistress, Mina goes through meticulous testing (and tasting!) procedures when developing new flavors with a variety of fresh, organic, and delicious ingredients. Kosmic developed an exclusive flavor just for Wheatsville. It’s called “Wheatsville’s Pear of the Dog” and it’s got a prickly pear Mexican martini flavor that was named and flavor tested by the Wheatsville staff. With its beautiful dark pink color and refreshing flavor it’s a staff favorite!

photos by Kelly Stevens

Visit Kosmic Kombucha's website at https://kosmickombucha.com/ !

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Local Vendor Spotlight: SoCo Ginger Beer

SoCo Ginger Beer  is Austin's first and only traditional English style ginger beer. Fresh in taste and fresh in spirit!

SoCo Ginger Beer has crafted a true ginger beer made from only fresh fruit, fresh vegetables, and lightly sweetened with organic cane juice. No chemicals disguised as “natural flavors”. No preservatives. No high fructose anything. Just clean, crisp ginger beer compliments of the freshest ingredients they could find.

They wash and inspect each piece of ginger and every lemon by hand for a fresh, wholesome drink you can trust, and they test every batch before it makes it to your glass. Their ginger beer is made from a few simple ingredients. Their original flavor is made with fresh ginger, fresh lemon, organic cane sugar and sparkling water. To this, they add other fresh ingredients to create new flavors.

How long does SoCo Ginger beer last?

For the best flavor and most fizz, we suggest drinking the ginger beer within four weeks. Because we only use fresh ingredients without chemicals or preservatives, it must be refrigerated. A natural separation will occur — gently rotate the bottle a few times and enjoy!

Does SoCo Ginger beer contain alcohol?

Not unless you add it. We want everyone to be able to enjoy our ginger beer — including pregnant moms suffering from morning sickness! — so we make it non-alcoholic. It still goes great with spirits.

GINGER BEER MOJITO
4 oz Original SoCo Ginger Beer
1.5 oz light rum
10 mint leaves muddled
Lime wedge, fresh mint garnish

GINGER MINT JULEP
6 oz Extra Ginger SoCo Ginger Beer
2 oz bourbon
8 muddled mint leaves
Serve on ice

More mixed drink recipes.

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REBBL: Vendor Partner of the Month

What is REBBL?

REBBL, the name, is an acronym for roots, extracts, berries, bark and leaves – the various all-plant constituents we use to craft the world’s finest super herb Elixirs, utilizing the most revered healing plants on earth. REBBL exists to bring you the highest quality ingredients, with herbal adaptogens at truly meaningful levels, to help you achieve your optimum state of wellness. Additionally, Rebbl is committed to ethical ingredient sourcing, doing their part to reverse climate change and on top of all that, produce delicious, plant-based beverages to promote the health and happiness of all people.

  • REBBL is always USDA Organic and ORGANIC certification means no GMOs.
  • REBBL beverages are gluten free and do not contain dairy, soy, refined sugars, fillers, carrageenan or gums.

We are working hard to be a regenerative business of the future, today. We are part of a living system that includes:

Our Customers:

We commit to using only pure, plant-based ingredients in everything we create. Every super herb is used at levels that correspond to traditional levels of efficacy. If we can’t use a super herb at meaningful, efficacious levels, then we won’t use it at all. We refuse any gums, added flavors, or thickeners.

Our Grower Partners:

Through ethical, impact sourcing practices we develop community, prevent worker exploitation and work to ensure our farmers receive fair wages, access to health care, water, nourishing food and education as well as protection of their rights.

Our Communities:

We commit to creating a future without human trafficking in partnership with Not For Sale. We donate 2.5% of net sales to support Not For Sale in providing shelter, education, healthcare, legal services, and job training for survivors of exploitation. We support our valued partners to thrive and build self-sustaining, resilient communities all over the world.

Our Planet:

Climate change is inextricably linked to supply chain and human trafficking, and we are committed to doing our part as a business to reverse the effects of global warming.

How it began:

Dave Batstone, founder of Not For Sale and co-founder of REBBL, brought together global thought leaders at Montara Circle to create an innovative, sustainable business solution to the human trafficking problem in Peru. In attendance were investors, an agronomist, and a baseball player, amongst others. What emerged was the concept of crafting a beverage from native ingredients grown in regions in need of economic empowerment, un turn, creating dignified, sustainable livelihoods for these communities and reducing the risk of trafficking and exploitation.

Rebbl is working hard to be a regenerative business of the future, today. As a certified B Corporation, they’ve joined a world-wide community of mission-driven companies in an effort to leverage business as a tool for good. 2.5% of net sales are donated by Rebbl to support Not For Sale, an organization dedicated to providing shelter, education, healthcare and more for survivors of exploitation and human trafficking in the US and around the world.


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Local Vendor of the Month: mmmpanadas

mmmpanadas is the creation of husband-and-wife team, Cody and Kristen Fields. A U.T. Austin grad, Cody fell in love with empanadas while working in Costa Rica. Then, on a trip to Austin in 2006, Cody met Kristen and fell in love with her too.

Together, they began making a variety of empanadas for local bars, coffee shops, and markets. Next thing they knew, they were married and slinging gourmet empanadas out of a big red truck. Over the years, they tell us that Wheatsville has been an amazing partner supporting them every step of the way.

Things they love about Wheatsville:

  • emphasis on local food and vendors
  • feels like family!
  • they love shopping here! From empanadas to paleo to CBD the co-op has them covered!

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Organic Month Vendor Spotlight: Organic Valley & Organic Prairie

What is your origin story? Who started the business and why?

It all started in 1988. We were a handful of Midwest family farmers fed up with the state of American agriculture. Family farms were going extinct. Our friends and neighbors were discarded by a bankrupt agricultural system, and we were told to “get big, or get out!” Industrial, chemical farming was the only existing option for survival; never mind its effects on our health, our animals, and our environment.

But we didn’t want to be industrial, chemical farmers, and we didn’t want to be at the mercy of corporate agriculture. We had to do something. So one farmer, George Siemon, put up posters calling us to band together, and we did. Family farmers filled the county courthouse (photo below) and we all agreed: there had to be a better way—a more sustainable way—to continue farming in a way that protects the land, animals, economy and people’s health. And that’s how our farmer-owned cooperative was born, with George as CEIEIO.

Before a year had passed, we started selling organic dairy, and people could tell the difference. Our local communities began choosing our premium, organic milk over other options, and we realized that we were certainly right about one thing—people wanted quality food.

Organic Prairie meats are produced by our independent cooperative of organic family farms. We are pioneers of the organic meat industry. We began producing our delicious meats—without the use of antibiotics, synthetic hormones, or pesticides—back in 1996. We insisted on third-party organic meat certification long before federal organic standards were established. We were the first in the industry to ban animal by-products from our cattle’s diet, and we played a vital role in shaping federal organic meat certification standards—the strictest in the industry.

What makes your products unique? Why should someone buy them?

When you spend your milk money on Organic Valley, we give you fresh food you can trust. It all comes from the family farms of our cooperative. With your support, we make real changes in the world one small step—and farm—at a time.

At Organic Valley, we like to keep things honest and simple. Like dairy produced with no added hormones, antibiotics or toxic pesticides. Produce grown the organic way, with none of the toxins or synthetic fertilizers. And cheese made by farmers and artisans who care about the environment, the animals and you—our customers.

Organic Prairie farmers are committed to providing your family with the healthiest, most wholesome meat, raised humanely in accordance with organic principles and practices—respecting the dignity and interdependence of human, animal, plant, soil and global life. We know that meat produced organically is the safest, best choice for our families, and we’re proud to make it available for yours to enjoy!

Why is organic better?

  • Organic farmers use sustainable methods of pest-control. Non-organic farms use toxic pesticides and herbicides. These chemicals are really harmful to wildlife and human health, contaminating our food, air, and water, and accumulating in our cells. Organic farming practices, however, strictly forbids the use of these chemicals—making bees happier and food more nutritious.
  • Research shows that organic foods are higher in antioxidants and other nutrients, like omega-3 and CLA essential fatty acids. And organic crops have been shown to contain significantly less concentrations of cadmium—a toxic metal on par with lead and mercury. Organic food really is better for you. And it tastes better too.
  • Synthetic hormones and antibiotics are frequently given to non-organic farm animals to change their reproductive cycles and speed up their growth. We believe cows are healthiest and happiest when they’re allowed to live without being pumped full of chemicals—it helps them produce the highest quality milk we pride ourselves on.
  • When non-organic farmers feed their animals antibiotics to keep them from getting sick, they kill many of the pathogens—but not all of them. The germs that survive go on to reproduce, leading to antibiotic-resistant infections that pose a real threat to animals and people alike. Instead of relying on antibiotics, our organic farmers use natural holistic measures to promote and maintain animal health—keeping everyone healthier in the process.
  • Genetically engineered crops are a relatively recent invention with potentially harmful impacts on the ecosystem and on human and animal health. We still don’t know a lot about them and organic standards forbid the use of genetically engineered seeds or animals—including clones.


What else would you like us to know?

  • We’re The Un-Corporation Our farmers own the company. Not the other way around. (That’s why they’re on the packaging!)
  • We’re a cooperative of more than 2,000 small family farms. Organic Valley isn’t a giant corporation. We’re a cooperative of farmers across the country who share the same commitment to growing food the right way. We’re not driven by profits; we’re driven by principles. To make sure we stayed true to our mission, we made our company a cooperative. That means 2,000+ small family farmers own the company, not a bunch of Wall Street suits. And our board is made up entirely of our farmers. One farm, one vote.
  • We used to be a bunch of idealists. And we still are today. We believe in the idea that, if consumers demand high-quality organic food, grown the right way, we could all change the way we treat our land, our animals and our bodies.
  • We’re proudly independent. And we’ll never sell. We’re a bunch of farmers. So, of course we take the long view. We never take short cuts for short-term profits. We’ve always done things our way. And we always will.

SOCIAL NETWORK
FaceBook  Number of Followers: 551k
Twitter Number of Followers:  80k
Instagram  Number of Followers:   41k

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Local Vendor Spotlight: Heyday! Cold Brew Coffee

What is your origin story? Who started the business and why?

Inspired by work in specialty coffee, and recognizing a need for great tasting natural energy, Kelly & Bart partnered with their good friends to create HEYDAY - smooth and strong cold brewed coffee. They started brewing in their kitchen and perfected delicious recipes that are refreshing, motivating, and best enjoyed anytime. Heyday officially launched in Spring 2017

What are your most popular products ?

Our flagship line of cold brews celebrates whatever good times means to you.  Every can of HEYDAY Cold-Brew Coffee (Original Black, Espresso, Salted Mocha or Vanilla)  is a permission slip to relax and squeeze the good times out of life.

What makes your products unique? Why should someone buy them?

Our goal is to bring a new lens to the coffee category in terms of vision, voice & taste. We want to answer the call from consumers that seek out better-for-you products from brands they trust. Our original line of low calorie cold brew bridges the gap for people looking for natural forms of energy and are unwilling to sacrifice flavor. HEYDAY is a dynamic brand that is all about celebrating the good times and inspiring people to make better drinking decisions through design, authenticity and joy.

Are your products fair trade, organic, co-op made, non-GMO?

Our coffee is Fair Trade Certified, Organic and non-GMO.  We do our best to source organic, non-GMO and fair trade (when applicable) ingredients for each recipe.

How many staff members do you have? What would they say is the best part about working at your company?

12 now.. we are growing! “It is much more than working for a coffee company, it is an inspirational brand, where we are encouraging people to live their best life and make every day their HEYDAY.” Taylor Denman, Area Sales Manager

What do you love about Wheatsville?

Wheatsville was our first account! Big shout out to Adrienne for giving us a shot.

Anything else we should know?

Brewing the best, most delicious coffee is more than a passion. It's why we get up every morning. Because if we can make your day better, then you've made ours.

CONNECT TO HEYDAY

WEBSITE: drinkheyday.com
FaceBook @drinkheyday
Twitter @drinkheyday
Instagram @drinkheyday

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Local Vendor Spotlight: NadaMoo!

What is your origin story? Who started the business, when, and why?

In 2004, our founder started making small batches of coconut-milk ice cream for her sister who suffered from many food allergies. Pretty soon, word got around how creamy it was and before we knew it, complete strangers were showing up on our doorstep with spoons! Our President & CEO, Daniel Nicholson, and his family bought NadaMoo! in 2011 and has been running the brand ever since!

What are your most popular products and why?

  1. Lotta Mint Chip is definitely our #1 flavor. Our creamy take on this nostalgic and classic flavor hits the spot with its refreshing mint taste and velvety chocolate chips!
  2. Birthday Cake Cookie Dough was last year and quickly rose to fame because it was the first vegan Birthday Cake flavor on the market. We added cookie dough chunks and chocolate chips to put a fun NadaMoo! spin on it which gives your taste buds a sweet party!
  3. Our vegan Cookies & Crème is always a fan favorite! The gluten-free Oreo-like cookie chunks in our creamy base will make you think you are at home eating a late night snack of milk and cookies.

What makes your products unique?

Our entire line is dairy-free, gluten-free, vegan and non-GMO. We make a creamy and delicious coconut milk ice cream without sacrificing good taste!

Are your products fair trade, organic, co-op made, non-GMO?

Our entire line is made with organic coconut milk and six flavors are 100% organic. Also, the entire line is non-GMO and all of the flavors are made with fair-trade ingredients (5 of them are certified fair-trade).

How many staff members do you have?

12 full-time.

What would an employee say is the best part about working at your company?

  • “The best part about working at NadaMoo! is the sense of community and room to learn and grow as an not only an employee, but as an individual as well.”– Mayela Barreda (Demo & Social Media Coordinator)
  • “The best part about working at NadaMoo! is that we are just a couple of kids, hanging out, trying to change the world for the better” –Taylor Beckham (Local Operations & CRM)
  • “Working with passionate young individuals united around a common goal to bring greater health and happiness to the world.”–Daniel Nicholson (President & CEO)

Do you have a special tagline or slogan?

#GrabLifebytheCoconuts

CONNECT TO NADAMOO!

https://nadamoo.com/
FaceBook @ NadaMooIceCream
Twitter @NadaMoo
Instagram @nadamoo

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Local Vendor Spotlight: Mill-King Creamery

Bulk & Chill Coordinator Chris Moore interviews Rhianna Miller of Mill-King

How long has Mill-King been a dairy farm; has the farm always been in the family?

Our family, the Millers, have owned and operated a dairy since 1941. Today’s operation is owned by Billy Miller (2nd generation) and Craig Miller (3rd generation). In 1941 Arnold and Minnie Miller moved into the Crawford area and started milking cows. They would sell the milk and cream at the farm or at the small general store in Crawford. Their small dairy that grew over time, and they then began selling their milk to a co-op as that became a more popular model of selling milk for dairy farmers.

Their son, Billy Miller, worked with his father on the farm, and later bought out his father out of the farm when his father retired. Billy and his wife, Shorty, operated the dairy on the family’s home place for many years. They grew the size of the dairy and also bought more land in the area. In 1993, they built a new dairy facility about a mile from the home place.

In 2004 Craig, Billy and Shorty’s youngest son, came home after graduating college to work on the family farm. Craig’s wife, Rhianna, began working for the family farm in 2008. In 2010, it was apparent that continuing to dairy in a conventional manner was not a viable option for the farm. The family started to explore alternative dairy options.

Spurred by Rhianna’s allergy to milk, the family looked at making raw milk cheese and selling raw milk. From that the family farm began to change. All of our practices changed to promote an unadulterated dairy product. We are passionate about our cows and getting their natural, wholesome milk to consumers.

How long have you been on the shelves at Wheatsville and what are some of your favorite products at the co-op?

We have been on the shelves in Wheatsville since 2012. We love the cheese department and we love getting to try all of the other local farmers cheese. My second favorite department is produce. We love being able to get the freshest produce from our fellow local farmers. Nothing tastes better than veggies straight out of the field, and the Wheatsville produce department never disappoints.

Are there other local vendors that use your milk in their products? If so who are they?

We are proud to have so many local vendors that use our milk. We make a base for Lick Ice Cream with our milk and cream. There are numerous coffee shops that use our milk like Houndstooth, Caffe Medici, and Cuvee. Numerous restaurants in Austin like Barley Swine, Elizabeth Street Cafe, and Bouldin Creek Cafe. Local frozen artisans like Spun Ice Cream also use Mill-King.

Do you have anything new coming out?

We are working on a yogurt that should come out later in 2017.

Do you have a favorite recipe that you would like to share with our patrons?

We love making mac and cheese with a variety of cheeses and fresh veggies thrown in.

Seasonal Mac and Cheese

12oz pasta
5-6 oz bacon, cooked crispy and chopped
2 Tbsp butter
8 oz baby bella mushrooms, sliced
1 small onion, chopped fine
2 cloves garlic, minced

2-4 Tbsp unsalted butter
1/4 Cup flour
2 1/2 Cups Mill-King Whole Milk
1/4 tsp salt
1/4 tsp red pepper flakes (optional)
1/4 tsp ground mustard
ground black pepper to taste
8 oz grated cheese (our favorite is Brazos Valley Gouda and White Cheddar)
Your favorite seasonal veggies. (for example spinach, varieties of squash, artichoke, asparagus, peas, etc)

  1. Preheat the oven to 400˚ F. Bring a large pot of water to boil. Once boiling, cook the pasta according to package directions until just shy of al dente. Drain well and set aside.
  2. Meanwhile, heat the butter until melted with the garlic and onions. Add in mushrooms. Cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5-7 minutes. Remove from the heat.
  3. To make the cheese sauce, add the butter to a medium saucepan. Heat over medium-high heat until the butter is completely melted. Whisk in the flour and cook, stirring constantly, until the mixture is golden and fragrant but not burned, 1-2 minutes. Whisk in the milk. Cook the mixture, stirring frequently, until it begins to bubble and thicken. Whisk in the salt, red pepper flakes, pepper, and cayenne pepper. Remove the pan from the heat and whisk in the cheese until completely melted and smooth. (If necessary, you can return the pan to low heat to melt the cheeses.) Return the drained pasta to the pot.
  4. Mix in the cooked bacon and mushrooms, the cheese sauce and the seasonal veggies. (If necessary partly steam veggies) Stir everything together gently until well combined. Spread the mixture into a lightly greased 2-quart casserole dish.
  5. Bake for 15-2o minutes or until the top is light golden and the cheese is bubbling. Serve warm and top with reserved cooked bacon pieces, if desired.

Photos by Jo Ann Santangelo

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