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The Latest News from Wheatsville

Grocery News

Our grocery shelves are packed with food you love. We know you love them because you are ones who have helped choose what goes on our shelves. Yes, we carry a wide selection of raw, gluten free, vegan, paleo friendly, and alternative items but we go to great effort to stock traditional favorites and pantry staples. We want this to be your one-stop grocery.

We work hard to offer great prices on high-quality products – look for Co+op Deal signs for items on sale and Owner Deal signs for special prices just for Owners. On a budget? Look for the purple Co+op Basics signs on products at rock bottom prices. Didn’t find what you needed? Make a request on our wishlist or ask us to place a special order for you. Your interaction determines what we buy - so speak up! We love to hear from you.

Local Vendor Spotlight: Cuvée Coffee

Who started Cuvée Coffee, when and why?

Mike McKim started roasting coffee as a hobby in 1998 and immediately knew
that it was what he wanted to do for the rest of his life.


What makes Cuvée Coffee different from other coffee on the market?

Cuvée Coffee pioneered the specialty coffee movement in Texas and is considered one of the best roasters in the country.

How has your business evolved?

The business has gone from a part time, garage enterprise to a coffee roastery, cold brewery and coffee bar. It has also become a place where passionate coffee people have an opportunity to build a career in the coffee industry.


Anything new being developed?

Cuvée pioneered specialty coffee in Texas, was part of the Direct Trade coffee sourcing movement and introduced the world to nitro cold brew, so it’s safe to say that the company is constantly considering what’s next.


What is your favorite thing about Wheatsville?

That you carry Cuvée Coffee, of course :)

OUR PROCESS SEED TO CUP:


SEEKING OUT EXCELLENCE
Through diligent tasting, communication, and good old fashioned searching, Cuvée has sought out the very best in quality coffees. Beyond just the beans, we’re honored to have surrounded ourselves with grower-partners who see the same in us, and strive to be the very best.


CULTIVATING SUSTAINABILITY
Through open discussion, and mutually fair agreements, we ensure that the people behind our coffees are able to sustain themselves, their families, and grow their businesses. Allowing for their return year  after year, producing your favorite coffees!


BUSINESS THROUGH CONTINUED TRUST
With such amazing partners working alongside Cuvée, and the trust in our continued connection, growers have the confidence and assurance to improve, test, experiment, and evolve themselves to produce  unique coffees, which we proudly share unto you.

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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: Third Coast Coffee

1. How long has Third Coast Coffee been in business?

Joe Lozano began roasting coffee in 1994 and opened Los Armadillos Coffee. Most of his working life had been in restaurants and kitchens so when the opportunity to roast coffee came up, he thought it wouldn’t be so hard to do with the experience he had. That didn’t turn out to be so true, but after much trial and error, he had the opportunity to buy Third Coast Coffee in 2008. We’ve been fine tuning our roasts and expanding every year since. 

2. What practices set you apart from others?

We’re an artisan roaster because roasting coffee is an art. Third Coast only roasts coffee to order so you’re guaranteed a fresh cup of with every bag. We control each roast by hand, eye, and nose. Our roasting machines are lovingly maintained 12 kilo drum roasters and we follow rigorous protocol, including set batch sizes for all roasts that guarantees the results we seek. We are part of the world’s only coffee buying cooperative that has 21 roaster members spread throughout the United States and Canada. Our members are committed to sourcing sustainably grown coffees and partner closely with the farmers who grow it. By importing directly from the farmers, the co-op does business in a way that creates a fairer, more transparent and sustainable system of coffee trade that directly benefits the farmers, and their families and communities. 

3. How do you source your beans and from where?

As a founding member of Cooperative Coffees, Third Coast Coffee directly imports coffee from small farmer cooperatives throughout Central and South America, Asia, Africa, and Indonesia. We make year long commitments for our green coffee to ensure reliable and steady supply of the many varieties that we offer. We always want to make sure the farmers are effectively rewarded for their efforts. We also want to respect their hard work by crafting the finest roasts possible, extending that dialogue to include coffee drinker, roaster, and grower. Cooperative Coffees goal is to make coffee growing a sustainable and beneficial endeavor for families and their communities. We understand the basic needs of our trading partners and facilitate access to specific expertise to help small scale farmers improve their production capabilities and meet their basic needs. We measure the impact of our relationships not only economically, but also in terms of overall quality of life for our partners and their communities. 

4. What are some of your favorite things/departments at Wheatsville?

The donuts! We’re (mostly) kidding. I think we can all agree that love that Wheatsville is a co-op. We know how important is for coops to work with other coops and we’re honored to work so closely with you! 

5. Do you have a favorite/cool tips or recipe?

Tip: We always recommend 2 tablespoons of coffee to 6oz of water for any coffee brewer.

For a sweet treat, try
Jes’ Vegan Chocolate Espresso Muffins

3/4 c all purpose flour (or sub oat flour for GF option) 
1/3 c brewed Third Coast Coffee espresso
1/4 c unsweetened cocoa powder
1/4 c coconut sugar
3 T maple syrup
1 T vinegar
2 T vegetable oil (or melted coconut oil) 
1 heaping teaspoon baking soda
pinch of salt

1. Preheat oven to 350°F and line a muffin tin with liners. 
2. Sift flour, cocoa powder, coconut sugar, baking soda, and salt together in a medium sized bowl and whisk until well combined. 
3. In a separate small bowl, mix together espresso, vinegar, maple
    syrup, and oil. 
4. Pour wet ingredients into dry and mix until just combined. 
5. Pour batter into the muffin tin filling them about 2/3 of the way. 
6. Bake for 15 - 18 min. or until a toothpick inserted comes out clean. 
7. Remove from oven, let cool completely. Top with melted vegan
    chocolate mixed with coffee and sliced almonds if desired. 

6. Do you have anything new in the works?

We recently acquired our first micro-lot coffee from Peru. Señor Vasquez owns a 4 hectare farm where he carefully looks after his coffee trees, keeps bees for pollination and tries to harvest the ripe coffee cherries when the moon is full. He oversees the fermentation and initial drying process on his own plot before taking them for final processing. We’re going to be buying more specialty coffees from other micro-lot farms in other countries where we source our beans. 

If there is anything additional that you would like to share...

At the end of October, Joe will be traveling to Honduras for a soil symposium. Producer partners and roaster partners will meet to combat the Roya fungus, which has been slowly killing crops across the coffee plane. Roya is an airborne fungus that essentially stops the photosynthesis process of the trees and cannot be treated without the use of chemicals and pesticides. This trip to Honduras will test different ways of managing soil, experimenting with seedlings, and trying to combat Roya while still remaining organic. Joe makes several origin trips each year and has visited all of our producer partners over time. Last year he traveled to Sumatra and Colombia while Logan, another roaster has been to visit our Mexico and Guatemala partners.

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Local Vendor Spotlight: FOND Bone Broth

Anna Obert and Alysa Seeland, co-founders of FOND Bone Broth, kindly answered a few questions to help us know more about their company.


Tell us about the name of your company, Fond Bone Broth.

FOND is french for “base” or “foundation.” We want people to see us as the foundation of their culinary and nutritional life - the first thing they reach for when they need a delicious meal, the first thing they think of when their body needs a boost. For too long taste and culinary craft were thought to be separate from nourishment. We came to believe that good tasting food was an indulgence and nourishing food was to be tolerated. The solution? FOND Bone Broth™. Whether you use it to elevate a meal or as a drink to nourish your body whole, our goal is to bring nourishing food to the height of culinary taste and ingenuity!

How long have you been making bone broths? Did you start for personal use? What made you start offering it for sale?

I used bone broth in my cooking for years — since I opened my first cook book — but drinking bone broth was a last ditch effort to find relief from a long history of medical complications. At the time I was taking $400 a month of quality supplements that were not being absorbed in my body. After seeing the dramatic benefits of drinking bone broth, I started telling others to drink it too. But there were two barriers: it was difficult to make (even find the ingredients to do it the right way) and even more difficult to flavor. So we decided to do it for you, to make it delicious and delightful and to support local farmers in the process who make this nourishing food even possible.

While it was started from a personal journey, our team is integral in creating the experience you have when you open the jar. From the care in production (still hand-crafted!) to the aesthetics on the label, our team’s commitment to excellence and the love and care of the land is the reason our product is set apart.

What farms do you work with to get your produce and animals?

We work with COBB Creek Ranch, Tandem Farm Company, Parker Creek Ranch, Braune Family Farms, Markley Family Farms, Johnson’s Backyard Organics, and many others on a case-by-case basis. We add to the list of farmers we work with weekly. We are ALWAYS looking to work with and support more and more farmers and we invite farmers who are intentional about their growing practices to reach out to us!

What’s your favorite flavor? I think mine is Liquid Light. I made a chicken and pasta dish with a light creamy sauce using Liquid Light and it was the most delicious thing I’ve EVER cooked.

Everyone on the team has their own favorite for sure, our Founder’s favorite for cooking is Trolley Dodger, but for drinking it is The Spur. The customer darling is definitely Youth Tonic and a close second is Liquid Light so to each their own! 

Can you share a simple recipe, one that might not be obvious?

FOND-A-ROUX

2 TB oil (we use ghee)
2 TB flour (we use non-gmo, organic heritage wheat but even coconut flour will do!)
4oz of Trolley Dodger
pinch of pink salt

Melt oil in a pan, add flour whisk together and let cook for 2 minutes - mixture will start to brown. Add Trolley Dodger whisking continually until the mixture thickens. This recipe is GOLD it will have you saying “put a roux on it” for every culinary instance going forward. Over easy eggs, roasted veggies, fresh tomatoes, french fries, chicken, potatoes - something delicious, something to nourish!

Are there any new products or broth flavors on the horizon?
We are always working on a new flavors, we’ll be launching one every month this fall and winter and will debut a new one shortly in October, but we’re also working hard on a fish broth. The primary issue with fish broth is finding a sustainable source. Our first journey was out the backdoor to the pasture, now we’re heading out to sea!

What are some of your favorite foods to buy at Wheatsville?
There are so many! We love SRSLY Chocolate (almond sea salt can’t be beat!), we’re also big fans of Argus cider, Cuveé coffee is swoon-worthy, but we also love the many farmers that Wheatsville supports like EIEO Farms, Engel Farms, and Prickly Pair Farms.

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Chocolove Chocolate Chips:                    Melt, Dip, Bliss

Chocolove's Chocolate Almond Sea Salt Chocolate Bar is consistently the best selling chocolate bar at Wheatsville. Week after week, shoppers are drawn to the delicious combination of smooth and creamy chocolate with mixed in toasted almonds and salt crystals that seem perfectly placed to bring the flavor together. Well the chocolate masterminds at Chocolove have outdone themselves by treating their faithful audience to Chocolove Dark Chocolate Chips!

Urging you to "Share it with someone you love" these 52% cocoa content chocolate chips have the same silky texture as the chocolate bars. Since i too am a mastermind when it comes to chocolate (who do you think merchandises the chocolate bars next to the cash registers?) I realized upon my first taste of the new chocolate chips that they would probably be EXCELLENT for chocolate dipping. I only had a theory so i enlisted Christie Gonzales, Packaged Receiver at Wheatsville's South Lamar location and former professional chocolatier in North Carolina, to test the theory on cookies and fresh strawberries.

Christie's expert yet easy tips on how to make chocolate dipped delights:

  1. Slowly melt the chocolate in a double boiler or microwave on low (1 minute, stir, 30 seconds, stir)
  2. If dipping fresh strawberries, they will need time to fully dry after washing. If time is short, use a wet towel to gently wipe the strawberries being careful not to tear the skin.
  3. Cookies, marshmallows, and dried fruit are all great foods to dip in chocolate, be creative
  4. After dipping place on parchment paper then dry for at least an hour for to keep the chocolate from melting in your hands as soon as you touch them.
  5. When everything is dry, remove from the parchment paper; they should pull off easily when dry.
  6. For presentation, place the treats in muffin cups!
  7. Strawberries are best eaten the day you make them. Dry snacks like cookies can stay good for a month as long as you cover them fully in chocolate and keep them in a cool dry place (refrigerators are too damp)

Dipping suggestions: Dandies Vegan Marshmallows, Back to Nature Peanut Butter Creme Cookies, Pretzel Crisps Classic Pretzels, Hail Merry Coconut Macaroons, fresh bananas, Kettle Potato Chips, crystallized ginger

Tell us your ideas in the comment section and let us know what you made!

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MACARONI AND CHEESE!

At my house, our favorite go-to easy dinner on a busy night is always boxed macaroni & cheese.  Wheatsville has something for EVERYONE!

  • Daiya Cheezy Mac is free from dairy and gluten.  This deluxe style is the easiest to prepare, the cheese sauce is in the pouch, just add to cooked pasta.  We have Deluxe Cheddar and White Cheddar with Veggies!
  • Earth Balance mac & cheeses are the closest vegan versions of that classic dinner.  Available in Cheddar, White Cheddar and Gluten Free Cheddar.
  • So Delicious is the newest player of vegan boxed mac & cheese. They're now making Cheddar and Pizza flavors!
  • For dairy lovers, we have new Field Day mac and cheese in White Cheddar and Mild Cheddar.
  • Back to Nature makes a darn good mac & cheese with fun shapes like Alphabets and Crazy Bugs.  This is my school aged daughter's absolute favorite!
  • Of course we couldn't leave our beloved Annie's Homegrown Mac & Cheese with dozens of varieties.

...I think my water is boiling, time for a mac & cheese dinner.  Time to heat up the veggies and get that macaroni cheesy!

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Paleo On the Go Made Easy

One of the biggest food trends to grain traction over the past couple of years, “Paleo” is a nutrient-dense diet focused on the consumption of (preferably) pasture-raised meats; fish; seasonal, organic, and local vegetables and fruit; starch in the form of roots and tubers; and fats from non-industrially-processed seed oils (refined sugars or grains are out).

Paleo is a diet with a very heavy emphasis on whole food eating, to the near complete exclusion of any processed foods. It’s an “inconvenient” diet by nature; working from scratch with whole ingredients often means a fair amount of time spent planning, prepping, and cooking. While a worthwhile dietary endeavor to undertake, one trade-off is that it can be time-consuming.

Followers of Paleo-style diets have learned to primarily shop the grocery store perimeters (where the heaviest concentrations of whole foods, especially meat and produce, can be found), shunning the center store aisles, which have traditionally been filled with the types of processed products that fall outside the guidelines of this type of diet. However, Paleo-friendly foods have recently begun to emerge in packaged forms; foods which— whether you’re a Paleo purist or maintain a little more wiggle room in your diet— can considerably ease the convenience factor and even enhance the variety and options in your diet.

Wheatsville recently added dedicated Paleo sections in each of our stores’ Grocery departments (our over-aisle signs can assist in locating these sections); what follows are some highlights from the unique selection of items that can be found on those shelves:

Local! Hopper Crunch Granola
Cranberry Almond, Toasted Coconut, Cacao Cayenne

Unlike traditional granola, these crunchy treats are grain-free and instead utilize a base of crunchy nuts, seeds, and fruit. Uniquely, Hopper Crunch is made with cricket flour: a fantastically sustainable alternative source of protein and micronutrients offering  9 grams of protein per serving.

Local! Must B Nutty Almond Flour Tortillas
So soft, fluffy, and pliable, these nut-based wraps give even the best traditional flour tortillas a run for their money. Pair with some local cage-free eggs and local sugar-free bacon from Pederson Farms (in our Meat department) and quit missing breakfast tacos. (Must B Nutty tortillas are perishable and can be found our Refrigerated department.)

Local! EPIC Snacks
Grass-fed, Pasture raised, and Free Range Protein Bars, Bites, and Trail Packs
EPIC offers a variety of snacks primarily composed of responsibly sourced proteins, including Bison, Beef, Pork, Chicken, Lamb, and Turkey, perfect for snacking on the go. The new Chicken Sriracha Bar quickly became a staff favorite.

Pacific Foods Organic Bone Broths & Stocks
Turkey, Chicken

When short on the hours required to make a rich bone broth from scratch, Pacific’s ready to use versions are a great stand-in. Use in recipes as you would normal broths and stocks, or drink as a rich, warming beverage for a light meal or snack.

Bob’s Red Mill
Almond Meal, Coconut Flour, Hazelnut Meal
Skip the hunt through the crowded baking aisle with our top-selling grain-free flours all in one spot.

Purity Farms Grass-fed Ghee
Ready-to-use clarified butter perfect for a variety of applications. Tip: since clarified butter has had the milk solids removed, it doesn’t require refrigeration, even after opening.

Raw Organic Grassfed Whey
Add a punch of protein to smoothies, grain-free pancakes, and more with this high quality, super clean whey protein powder.

Coconut Secret
Garlic Sauce, Teriyaki Sauce
Completely soy-free, these sauces get their familiar soy-like flavor from coconut aminos instead. Perfect for a quick stir-fry.

Fatworks Foods
Grass-fed Beef Tallow, Pasture-raised Pork Lard
High quality humanely raised animal fats ideal for sautéing, frying, and other uses. Where the flavor of coconut oil might be intrusive, Fatworks Foods offers excellent alternatives.

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Local Vendor Focus: Good Flow Honey

How long have you been in the honey business and what prompted you to start?
We started selling honey in 1975. We only had a few hives, but they produced enough of a surplus for us to be able to sell some honey.

Do you have a favorite variety of honey?
The best honey is the stuff you get to dip into when you are extracting it fresh off the hives.

What is your best selling honey?
Wildflower.

How long have you been selling honey to Wheatsville?
Wheatsville has been carrying our honey since the beginning. We used to take in a drum, turn it on its side and let people bottle out of it. Wheatsville and Woody Hills Co-op were our first customers. And as I recall, our very first customer was a food-buying club started by the same people who started Wheatsville. We used to deliver to them on a street corner.

How often do you get stung?
It depends on what we are doing, but it usually happens in the spring when it is still cold. They don’t like having the roof taken off and if you get someone mad at you there is a good chance you’ll get a lot of stings from that one and friends.

Does it still hurt a lot after all of these years?
No, it is just a minor irritation. Old-timers used to come in for stings to help with rheumatism and arthritis, but if you are allergic you better stay away.

What is the most unusual way that you’ve heard of Good Flow honey being used?
Some people use it in their hair or as a mask on their face. One person who is a pedicurist uses it for his treatment on feet.

What is one thing about honey or bees that most people might not know?
They have an incredible communications system based on the chemicals in their pheromones.

Will Good Flow Juice ever be available again? (Shoppers still ask every few weeks when your juice will return!)
Perseverance furthers as they say. We have been working at it steadily since we were forced to shut down because of new FDA regulations in 2008, and this might even be the year when it happens. We are getting close.

What’s your favorite recipe that features honey?
Bar-b-que sauce!

EZ BBQ Sauce
1/2 cup organic ketchup
1/4 cup Good Flow honey
1 TBS Bragg’s Liquid Aminos or soy sauce
1 tsp yellow mustard
1 tsp chili powder (or more to taste)
1/4 tsp salt
1/4 tsp black pepper

Directions
Mix all ingredients together. Baste onto meat, tofu or tempeh before cooking or use as a dip. Serves 6

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