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The Latest News from Wheatsville

Deli News

Yes, this is where you get our magical Popcorn Tofu. Yes, you can get it by the pound or in a Po-Boy. And yes, it has its own Facebook page.

Our deli counter is both traditional and uniquely Wheatsville. We will custom make you anything from a sandwich to a No-Ice Smoothie. Every day we make the prepared dishes you can see (and sample!) at the counter. Based on your feedback, we’ve got some favorites in heavy rotation and make everything else based on seasonal availability or because we’ve got a crazy craving.

If you just want to Grab and Go our Hot Bar is the place to pick up breakfast tacos, home-made soups, salads or one of our hot entrees. Between the deli and the hot bar you could eat three meals a day here and never dirty a dish at home.

Changes Coming to Your Delis

By Bill Bickford - General Manager

Two months ago, I shared with owners that there would be changes coming soon to Wheatsville’s  delis. In that email, I noted that significant shifts in sales patterns, ingredient costs, and the overall labor market have forced us to take a hard look at our deli operations. We found that certain menu items and programs no longer made economic sense for your co-op. Yet we also know that some of these items have dedicated fans, which makes the decision to move in a different direction both difficult and important to get right.

In the wake of that email, I received a variety of feedback regarding items people wanted to ensure were retained. So let me begin by addressing some things that are not changing:

  • Popcorn Tofu isn’t going anywhere! It will continue to be offered in all the formats you currently know and love with some exciting new ones added as well (more on that in a minute!).
  • Vegan donuts were recently relaunched, and we hope to further expand those offerings moving forward. Check out our Pumpkin Spice flavor if you haven’t already!
  • Several folks cited specific grab & go favorites that were important to them—especially our Gingered Tempeh Pasta Salad, Thai Pasta Salad, and Raw Deal, among others. There is no immediate change to our Grab & Go programs, so rest assured these items will all still be there!
  • There is also no pending change planned to our hot or salad bars, though we will continually explore new recipes to add variety or better meet your needs.

So we will still have you covered on our most popular items. Our hot bar and grab & go items make up 75% of deli sales, which means that the coming changes will ultimately impact a minority of the department.

“Friendly, Fast, and Fresh”

Where change is necessary is at our service counters. As stated in the prior email, our goal is to make our deli counter faster for customers and easier for staff. To do this, we need our staff to have fewer tasks to juggle, simplifying training and making daily operations smoother overall. And we want you, our customer, to be able to get in and out as quickly possible, respecting your limited time. Our mantra throughout this work has been to build something Friendly, Fast and Fresh.

All change comes with loss

In order to get there, we’ll need to reduce the number of unrelated tasks counter staff are responsible for and ensure those that remain are as efficient as possible—a change we believe ultimately benefits both staff and customers. But this also means that we must first let go of some things:

Custom sandwiches will be discontinued (with one major exception noted below). This is perhaps the most significant change, and I sympathize with the owners it will inevitably disappoint. I will personally mourn the loss of our BLT, just as I’m sure each reader will lament their own personal favorite. Unfortunately, our sandwich program is labor-intensive for staff, slow for customers, and requires a number of unique ingredients that prevent us from simplifying our menu. We simply cannot create capacity for a new program of any significance without this one first giving way.

Espresso drinks will become self-serve. Coffee technology has reached a point where a latte or cappuccino can be made without direct staff involvement and with minimal customer wait time. Our friends at Texas Coffee Traders, who have serviced our delis for decades, are procuring equipment that will allow customers to get barista-quality beverages at the touch of a button, complete with both dairy and non-dairy milk options. While this may feel unfamiliar at first, I can attest from experience that the end product is quite excellent! When this program is ready for launch, we will ensure co-op staff are available to familiarize customers with the new process.

Smoothies have already been discontinued at Guadalupe and soon will be at South Lamar. Like sandwiches, these are labor-intensive to make, and their low sales volume unfortunately does not justify the investment in space, equipment, labor, and ingredients. We may explore a third-party smoothie or juice vendor in the future, similar to our current sushi programs. The current smoothie programs, however, must regrettably be discontinued for now.

What Comes Next?

Bowls, Wraps, Tacos, and…Po’Boys?

The heart of our new deli counter program will be a customizable menu of bowls, salads, wraps, and tacos. These will be made-to-order, with all ingredients visible to the customer and a staff member actively walking you through the options, assembling your order in real time. We are currently finalizing ingredient choices that will both honor our past and provide a wide array of options for customers to choose from.

Allow me to share some of the reasons I am so excited for this program:

  • Customers and staff will interact throughout the process to ensure your order is exactly the way you want it.
  • We don’t want to slow you down! Because your order is assembled as you give it, it can be delivered to you in the shortest possible time. No more awkwardly waiting while you scroll through your phone!
  • In addition to traditional protein options like chicken or beef, we plan to offer our world-famous Popcorn Tofu fresh from the fryer as an option for bowls and wraps!
  • Because Popcorn Tofu will already be on the line, and because the necessary veggies will be as well, there is actually one hot sandwich we can still make at the counter—our signature Popcorn Tofu Po’Boys, now served fresher than ever before!
  • We have the flexibility to continually experiment and offer new ingredient options, either permanently or on a limited-time or seasonal basis.
  • The same equipment needed for customer-facing bowls and wraps can also support a robust breakfast taco program before 11 am. While we will still offer tacos in grab & go form on our hot bars, we plan to revitalize the custom breakfast tacos we were once known for.

Hot Grab & Go Sandwiches

The loss of custom sandwiches need not imply that you can’t still get a hot sandwich on your next visit. Over the past few months, we have experimented with grab & go sandwiches served hot and ready-to-eat. Versions of two familiar favorites—the Italian and the Vegan Rueben—can be found at both delis along with our (all-new!) Nashville Hot Chicken Sandwich, which has already found fans among many of our staff. We’d love for you to try it!

Did You Say Fresh from The Fryer?

For many years, our most important signature item—a product almost synonymous with Wheatsville itself and featured in national “best of” lists and articles—has been our word-famous Popcorn Tofu. And yet we believe it has even greater potential! By frying smaller batches throughout the day and having it available fresh on our counter, we believe we can offer the best imaginable version of this all-time favorite. We have tested this at recent events, frying fresh sample batches on our patios, and the response has been tremendous! We want this to be an everyday experience at the co-op. In addition to putting Popcorn Tofu in a wrap or bowl, you’ll be able to order it à la carte with a dipping sauce or in a fresh Po’Boy—original or Buffalo.

Timeline

While I’m excited to implement these new programs as soon as possible, there are a number of important milestones that must still be achieved before we can launch—most notably equipment and millwork, both of which have been subject to long lead times. Quite frankly, this makes it difficult to give a firm timeline.

I’ve also made an important promise to our staff. No matter what else may happen, we will not launch a new program during the lead-up to Thanksgiving—a time when our deli transitions to a completely different menu and ramps up production significantly. This means that if we cannot launch by the first week of November—just a few short weeks away—we will not do so before December at the earliest.

With that said, as of press time, here is the best time estimate I can provide:

  • At South Lamar, where the current counter configuration is closer to what’s needed, we hope to launch the new program at the end of October. As Halloween approaches, we will be sure to update owners and shoppers via our weekly email, social media, and in-store signage.
  • At Guadalupe, where more extensive millwork and equipment changes are necessary to support the program, we will simply not be able to launch before December. Look for an update after the Thanksgiving holiday.

In the meantime…

Whew! That was a lot to cover, and I have no doubt it was also a lot to take in. While I’m thrilled to finally share where we’re headed, I also recognize that there may be a sense of loss for customers—myself included—when a familiar favorite finally disappears. Should you find yourself feeling that loss, I would offer a few suggestions:

  • Come and see us! Custom sandwiches aren’t gone yet, and smoothies are still available at South Lamar. Come enjoy one before they’re retired!
  • Prepare yourself to try something new! Change can be scary, but it can also be exciting. Whatever you may think about the changes outlined above, I hope you’ll give the new menu a genuine try when it launches.
  • Your feedback is still welcome. While I believe a change to our deli counter programs is necessary for a number of reasons, there are decisions still yet to be made and areas where adjustments may be possible. And even where I may not be able to satisfy a request, it is always worthwhile to hear from our owners on any topic. Please email us at [email protected] with any suggestions or feedback you’d like to share.

In closing, I’d like to thank the loyal co-op owners and customers who have consistently supported our delis over the years. Your patronage has been critical to our past successes, and we sincerely hope you’ll join us for the next chapter in our ongoing evolution.

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Changes Coming to Your Delis

The Wheatsville Co-op deli has a whole new deli concept in the works! Old favorites, new twists and faster service are coming soon. 

by Bill Bickford, General Manager

In the two decades-plus that I have had the privilege of being both a customer and manager at the co-op, our delis have always been a core component of our identity—the thing people most closely associate with our brand. When I introduce myself to new people and mention that I work at Wheatsville, their first response is invariably a comment about one of our unique deli products, such as our world-famous Popcorn Tofu or our vegan donuts, among others. These iconic menu items have been a huge part of our draw over the years, keeping folks coming in week after week.

Attempting to relaunch these deli favorites coming out of the pandemic has been something of a struggle, as regular shoppers will almost certainly have noticed. Over the past year, we have seen major shifts in product costs, sales patterns, and our ability to staff food service positions. This has forced us to make some temporary adjustments, such as suspending menu items and reducing counter service hours. We want to avoid this in the future, so we took a hard look at our menu. What we have found is that some of our deli menu offerings make very little economic sense. Co-ops put people over profit, but we still need profit to be a sustainable business!

This puts your co-op in a tough position. We have several menu items that are deeply held favorites, but don’t provide what the co-op needs to cover costs. In an environment characterized by significant upward wage pressure, rapidly rising costs, and fierce competition for workers, we ultimately have no choice but to consider some menu changes.

“faster for customers and easier for staff”

Behind the scenes, your co-op’s management staff have been hard at work developing an entirely new approach to our deli counter. This new program will include several long-standing, familiar favorites presented in new and exciting ways that we simply can’t wait to show you! We believe the end result will be service that is significantly faster for customers and easier for staff to execute. While I cannot offer more details than that today, I am beyond excited to do so very soon!

That said, I would be remiss not to note that these exciting changes will also come with some inevitable sense of loss. Some of the menu offerings you have grown accustomed to over the years must be retired or take a new form in order for us to grow something new. My ask is that co-op owners and customers give these new  menu items a try or two—They might just be your new favorites. 

Our sincere hope is that, when we have completed this project, we will have a deli that delights our shoppers while also being more economically sustainable and simpler for our staff to execute. I look forward to sharing more details in the coming weeks.

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Potato Salad With Green Chilis and Cheddar

In honor of Wheatsville’s 46th birthday and the arrival of spring,I am sharing a throwback recipe. This potato salad was a big seller back in the old days of the Guadalupe deli, when we still had our full-service deli case. It’s easy to make and a total crowd-pleaser! Whip up a batch for your first spring barbecue and watch it fly!

SALAD:
5 pounds Yukon Gold potatoes
2 tbl salt
1 1/2 pounds shredded cheddar or pepper jack cheese
1 1/2 cup sliced green onions
4 oz. can Hatch green chilies, drained

DRESSING:
16 oz. sour cream
1/2 cup neutral oil
1/4 cup freshly squeezed lime juice
1 1/2 tsp salt
1 1/2 tsp black pepper
1 tsp. cumin

DIRECTIONS:
Scrub potatoes and add to a large pot. Cover with water by about 1 inch and add salt. Bring to a boil, then reduce to a simmer and cook until potatoes are just tender when pierced with a fork. Depending on the size of the potatoes,
this could take from 10 to 30 minutes.
Drain potatoes and allow to cool.
Once potatoes are cool, dice potatoes into 1 inch chunks and add to large bowl, Add cheddar, green onions, and drained chilies. Whisk all dressing ingredients
together and pour over other ingredients. Mix well and enjoy. This salad holds up
well for several days in
the refrigerator.

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Make it at Home: Wheatsville’s famous Tempeh Chili

Wheatsville’s hearty tempeh chili is not your typical bowl of Texas red (which contains neither beans nor tomatoes), but it is a rich and satisfying alternative that is both plant-based and gluten-free. Locals and visitors alike have come to love this world-renowned classic. Now you can make it for yourself.


Yields about 4.25 quarts
¼  cup vegetable oil
6 Tbl soy sauce or tamari
1 large yellow onion, diced
1 large green bell pepper, diced
¼  cup minced garlic
¼ cup chili powder
2 Tbl ground cumin
1 Tbl dried oregano
1 ½ tsp black pepper
1 ½ tsp sugar
½ tsp. cayenne pepper
12 oz. tempeh, crumbled
1 28 oz. can diced tomatoes
1 28 oz. can tomato puree
2 25 oz. can kidney beans

Heat oil and soy sauce in large pot over medium-high heat. Add onion, green pepper and garlic and stir well. Add chili powder, cumin, oregano, black pepper, sugar, and cayenne and stir well. Cook for 5 to 10 more minutes until vegetables are tender. Add crumbled tempeh and mix well. Add tomatoes, tomato puree, and kidney beans, and bring to a boil, then reduce heat and simmer for about 10 minutes.

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Vendor of the Month: Wheatsville Deli

Our September vendor of the month cannot get any more local. We chose to celebrate our very own Wheatsville Deli! Our deli staff serve up the most delicious and nutritious meals in town! Check out our expansive salad bar, mouthwatering hot food options and a wide array of sandwiches that fit all diets. While you are here check out our world-famous Popcorn Tofu that has had Austinites dancing for over 20 years!

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November Vendor of the Month: Willamette Valley Pie Company

Willamette Valley Fruit Company was started in 1999 by the Gerald Roth family, who has been growing berries locally in Salem, Oregon for three generations. What began in 1999 as a small cannery-style operation in a backyard warehouse has quickly turned into WVFC being one of the Northwest’s leading processors of high-quality berry products. WVFC is a family-owned business, not a cooperative, but they work closely with an additional 20-30 local growers each year in order to supply all of their various markets.Each summer they process, on average, 12 million pounds of fruit.  They grow strawberries, raspberries, boysenberries, blueberries, a large variety of blackberries, cranberries and the local Oregon favorite, Marionberries.

In 2001, WVFC purchased a pie company from a neighbor just down the road from them. They had been supplying LaSuisse Specialty Foods the fruit for their pies and when LaSuisse decided to sell their business WVFC jumped at the opportunity, not only because it was a natural fit, but because the company had notoriety with the locals for having pies ‘as good as grandma’s!’ WVFC continue to use their original recipes and build the pies from scratch using all-natural ingredients. Since acquiring the business they have added to the product line, supplying grocery stores, farm stands and restaurants in the region PLUS NCG Co-ops!

Co-op shoppers were introduced to Willamette Valley Pie Company pies during our hugely successful 2017 holiday pie program. Now it’s a brand shoppers know and trust for great flavor and value. Handmade from scratch with the freshest locally grown whole fruit, these all-natural pies contain no preservatives, starches or additives and are made with ethically sourced Palm Done Right palm oil.  The everyday assortment offers three varieties of eight-inch fully baked fruit pies — marionberry, apple and cherry. 

Done right, palm oil can be one of the most sustainable oils in the world, nurturing animals, people, communities and the environment. Not only is Wheatsville supporting this program but all NCG co-ops are.  Using Palm Done Right palm oils is improvement that aligns with our shared values and strengthens our commitment to sustainability, environmental stewardship and fair trade practices. http://www.palmdoneright.com/en/home/

We enthusiastically recommend ALL the pies we carry, but the Marionberry has quickly become THE shopper favorite ALONG with the cherry as a close second!

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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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Local Vendor Spotlight: Treasured Earth

Ruth Noel, Creator of Treasured Earth Foods says, “We are a family run business. All aspects of food are very important to us. We also believe food is life. Our bodies are designed to have foods that are as close as possible to the way nature intended. Healthy food means healthy bodies. We can enjoy foods we love without worrying about guilt and temptations. Over packaged, over processed, high refined sugar foods are not the best choice for anyone. Diet should be balanced in every meal, not just at certain times of the year or when we get older or when we get sick.

“My father was a testament to what food can do for you. In the late 1990s he had been diagnosed with diabetes. After following the instructions given to him by the registered dietician, my mom got fed up with how those recommendations were causing more harm than good. Biggest frustration: Giving him the store bought cookies recommended best for diabetics and having his blood sugar register as spiked the next morning. The culprit? The wheat flour in the cookies.

“So my mom, an avid, healthy foodie and experimenter, went to work inventing alternatives for him to eat. Her first invention became the first item we launched….The Chocolate Kika Truffle. I gave the name Kika to that dessert line because that is the name my children call her and I felt the honor to be fitting!

“Eventually, after much experimentation, my father was no longer diabetic. Through careful dietary choices (no grains or severely limited in quantity, limited fruit intake, fewer carbs overall, and no refined sugars or honey) he was able to enjoy the occasional store bought dessert (pictured at right - I didn't buy it!) and still have blood sugar levels in the 80s the following morning. Having alternatives to conventional desserts and snacks, plus making conscious changes in his everyday diet, was the biggest key to changing his life. And all this without any medication treating diabetes!

“If you’re looking for a healthy lunchbox snack or an indulgent cookie for yourself, Treasured Earth has just the treat. Our chewy fudge cookies are delicious and best of all, they’re healthy! We offer some of the best gluten free cookies available, and they’re also paleo-friendly, soy free, dairy free, and vegan! Now you can finally enjoy a tasty snack without all of the guilt.

FAQ ABOUT OUR INGREDIENTS:

What is Coconut Nectar?

Simply put, coconut nectar is the nectar of the flower from a coconut tree. It can then be used in liquid form or dried to resemble brown sugar in taste. Our Coconut Nectar is the dried version so we list it on our label as Dried Coconut Nectar. Coconut Nectar is considered low-glycemic and safe for diabetics. It also has trace minerals. Sometimes it can be called Coconut Sugar, Coconut Palm Sugar or Coconut Palm Nectar. We cannot guarantee the variations, alterations or modifications a different company might use.

What is Paleo or Paleo Friendly?

A basic version of paleo is no grains, no refined sugar, no dairy and no legumes. From there different diets can add or eliminate certain food groups depending on the desired outcome or intention. Basic paleo encourages meats, fruits, vegetables, nuts and seeds which helps lower carbohydrate intake if that is one's goal.

Why are your products also Gluten-Free?

Paleo, by default, should be gluten free since no grains are acceptable. We only use nut and seed flours in our recipes.

Can I lose weight eating your products?

We have had people tell us they develop more self control and fewer sugar cravings when they ate our products in place of other sweets. We cannot guarantee what effects you may notice but we love hearing your stories!

What about the calories?

Nuts and seeds are naturally high in calories from the higher protein and fat content when compared to grains. Our products are a fraction of the sugar levels vs traditionally made grain based baked goods. The majority of the calories in our products are from the nut and seed flours.

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