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South Lamar Store News

Hemp History Week Recipe from local author Mariann Garner-Wizard

In support of Hemp History week, consider ordering a copy of Austin author Mariann Garner-Wizard’s book Hempseed Food: the REAL Secret Ingredient for Health & Happiness. More than a cookbook, Hempseed Food provides historical and nutritional information on the versatile hempseed along with delicious recipes. To order Hempseed Food visit

Mariann is a longtime Wheatsville owner who was delighted to share one of her favorite recipes from her book with us.

Freedom Fighter Zucchini Hemp Casserole (great for garden vegetables and herbs)

  • 3-5 zukes, sliced in 1/8 in rounds:
  • 2 T. safflower or sunflower oil
  • salt & black pepper to taste
  • 1/4 large onion, coarsely chopped
  • 2 T. ground toasted Hempseed
  • basil, oregano, thyme and/or marjoram to taste
  • 1/3 C. Italian-flavored bread crumbs
  • 1 large tomato, or one can cooked, peeled, no-salt-added tomatoes, chopped
  • 1/4 Bell pepper, diced
  • 1 T. dairy butter

Put oil in ovenproof casserole dish. Cover bottom with a layer of sliced zucchini. Season lightly. Sprinkle chopped onion over zucchini. Add another layer of zukes and more seasoning. Cover with tomato pieces. Sprinkle ground toasted Hempseed and more herbs over tomato. Add a third layer of zucchini, season sparingly. Layer with Bell pepper pieces and more salt, pepper, and/or herbs. Repeat until all ingredients are used. Cover and bake at 350°  for 35-40 minutes (until zukes are tender). Remove cover, top with bread crumbs, dot with butter, increase heat to 375°, and bake 5 minutes more to brown.


  1. For a main dish, add 1 C. cooked, chopped chicken to first layer, 1 C. fresh, frozen or drained canned corn to second layer, and 2 chopped Serrano peppers to third layer. Spicy!
  2. Substitute yellow or white squash for zucchini or use them mixed together.
  3. Omit tomato. Add 1/2 C. shredded cheese to each layer (cheddar mozzarella, and/or Colby are good).

recipe reprinted with permission by the author


Austin Simply Fit Resolution Challenge Week 2

Dana Tomlin, Wheatsville’s Fresh Manager, will be taking the Austin Simply Fit 10 Week Resolution Challenge. Throughout the process Dana will be blogging about her progress, favorite meals and snacks and other ways she has stays committed to her fitness resolution. Participants of the challenge receive weekly private workout sessions, unlimited access to Austin Simply Fit’s small group sessions, weekly Wheatsville Food Co-op Gift Cards to use towards healthy groceries plus lots more!

UPDATE:  Week 2

  • Goal this Week: Plan dinners in advance, so that, after work, I can attend the small group Strength Training sessions.
  • Progress: Planned for success! Packed snacks the night before, found a water bottle that I can drink 2.5 of in order to drink the right amount of water – feeling good!
  • Hardest Thing to do This Week: Squats with weights were really challenging – I learned that good form was really important; I needed to squat down, push my hips back AND my knees out - all which are hard to do while holding a weighted bar.
  • Favorite Food: SNACKS! Is that cheating? Sprouted almonds, dried apples, blueberries, walnuts, banana, Krave Garlic Chili Pepper Beef Jerky, trail mix.
  • Favorite Exercise: I won’t lie, deadlifting was a BLAST! I looked at the weights, WITH chains added on & thought, “No way, me? No!” But instead “YES! ME!” Talk about feeling good about yourself – that was satisfying.
  • Craving: Getting better at lunges – when your form is good, they are really hard. Especially, when walking backwards.
  • Favorite Meal this Week: This week I made a large salad, changed proteins each day, and cooked a batch of Rainbow quinoa. The versatility and ease of this recipe was awesome.

Beet, Sweet Potato & Kale Salad with Rainbow Quinoa

1 bunch lacinato kale, sliced into strips
1 box Organic Girl I LOVE Kale salad
4 green onions, sliced
½ cup, chopped parsley
TIP: Chop up any leftover herbs you have

1 cup rainbow quinoa
2 cups water
1 tsp Better Than Bouillon Vegetable Base

2 large beets, cut into quarters
2 medium sweet potatoes, cut into chunks

Mediterranean Grilled Chicken from the Deli, chopped
Mongolian Tofu from the Deli, chopped
3-4 Shrimp, deveined and sautéed in garlic oil
top sirloin petite steak, sliced thin, pan sauté
Boiled egg
Turtle Island Sesame Garlic Tempeh

¼ cucumber, sliced
sliced red bell peppers
cherry tomatoes
nuts/seeds: sunflower seeds, pumpkin seeds, walnuts

Add quinoa, water, and veggie broth to medium pot or rice cooker, cook per package instructions, or add to rice cooker – this is what I use! Let cool. While cooking, get beets/sweet potatoes started.

Add prepped beets and sweet potatoes to 4 cups water, bring to boil, simmer until soft. Cool before adding to salad. TIPS: remove the skin from the beets, AFTER they are boiled – run under cold water and shuck off, like you would a boiled egg. While cooking, get salad started.

In large bowl, mix together the top 4 ingredients; this will make a large batch. Save what you are not eating tonight, should stay in the fridge for 3-4 days.

To each bowl, add a handful of the master salad mix. Top with your add-ons, ¼ cup beets/sweet potatoes, your protein of choice. Sprinkle with ¼ cup quinoa and your favorite salad dressing.

TIP: Each night you can change the protein and mix it up!


Austin Simply Fit Resolution Challenge Week 1

Dana Tomlin, Wheatsville’s Fresh Manager, will be taking the Austin Simply Fit 10 Week Resolution Challenge. Throughout the process Dana will be blogging about her progress, favorite meals and snacks and other ways she has stays committed to her fitness resolution. Participants of the challenge receive weekly private workout sessions, unlimited access to Austin Simply Fit’s small group sessions, weekly Wheatsville Food Co-op Gift Cards to use towards healthy groceries plus lots more!

UPDATE:  Week 1

  • Goal this Week: My goals this week are to 1) Eat more often throughout the day 2) Drink more water. Eating throughout the day will speed up my metabolism, helping my body to burn the right fuel. It's recommended that I drink half my body weight per day in OUNCES, PLUS 1 oz for every minute of working out!

  • Progress: This week we started the challenge! First session was an intense 30 minutes of super slow exercises designed to fully engage ALL of my muscles – no slackers allowed!

  • Hardest Thing to do This Week: Lunges with 30lb weights were actually REALLY hard. The cardio was great and I could really feel how one leg is more dominant over the other – it was hard to get it to work!

  • Favorite Food: I've been eating Pink Lady apples with Justin’s Almond Butter single-serve packs – easy to eat on the go! To save money I am going to buy our bulk nut butter and  make my own little packs.  I still need the single serve packs for on-the-go snacking! Less mess is a good thing!

  • Favorite Exercise: The hip presses are intense and I can’t wait to get better at them.

  • Craving:  Getting timely with my snacks and finding my favorites!

  • Favorite Meal this Week: I was inspired by an article on Food52 to make a large pot of simple, white beans. I like to cook on Sundays so this was right up my alley and really simple. Hands down, my favorite was the Bok Choy and White Beans.

Bok Choy and White Beans with Niman Ranch Apple Gouda Sausage

Adapted from blog

1-2 cups cooked white beans, with some of the cooking liquid
4-5 baby bok choy, sliced and rinsed
¼ cup olive oil, plus 1 Tbs for sausage
2 garlic cloves, thinly sliced
½ pack of Niman Ranch Apple Gouda Sausage, sliced
omit sausage if you would like this to be vegan/vegetarian

To cook the beans:  Yields 9 cups. Freeze the rest!
3 cups dried navy beans
1 onion, halved
2 cloves garlic
1 branch fresh thyme OR
1 tsp dried thyme
2 bay leaves
really  good olive oil (I recommend Texas Olive Ranch)


For the Beans:
Can be made in advance, refrigerated will last 5 days.
Cover beans with water by 4 inches in a heavy pot and bring to a boil. Add onion, garlic, thyme, bay leaves, and a pinch of salt. Bring the beans to a simmer over medium heat, then reduce to a low simmer for 30-90 minutes until soft. Remove the thyme branch and bay leaves.
Stir in a generous pinch of salt and a good GLUG of olive oil.

For the Sausage:
Heat pan to medium high, once hot turn down to medium heat and add 1 T olive oil. Once the oil is hot, add the sliced sausage, cook for 10 minutes, stirring regularly. Remove sausage to a plate

Add ¼ cup olive oil and garlic to the hot pan – cook for about 1 minute until fragrant (don’t let it BURN!) Add the washed Bok Choy and cook briefly, turning the leaves so they wilt evenly. Add the sausage and beans, plus some of their cooking liquid, season with salt and pepper, cook until the greens are wilted BUT still vibrantly colored and the beans are warmed, about 3-5 minutes. I added Yellowbird Sauce to my bowl.


Opening Day

'Like rain after a long drought.....' is how some die-hard co-op shoppers described Wheatsville's store opening this morning at 4001 South Lamar. The morning started off with torrential downpours but warmed and cleared as our friends, neighbors and shoppers started to trickle in for the morning festivities. Our General Manager, Dan Gillotte, Store Manager, Bill Bickford  and Board President, Rose Marie Klee all welcomed the gathering crowd and reminded everyone about the reason we're in business.

We're in business, and we're expanding that business, so that we can make a difference on things that matter to us. Our BIG Direction Goals are to:

  • Create More Local, Organic, Sustainable Food
  • More Co-op Economy and
  • More Happy People

As the co-op profits, so do the the things we stand for and support. We are here to support our local economy, to build community and to support more local, organic, sustainable food.

Our second store was opened by all in attendance pulling a streamer - a community-style ribbon cutting, put together by Rosie Weaver. Everyone has a hand in what we do here - so it seemed fitting that everyone had a hand in opening the new store.

Our store is successful because YOU. Over 13,000 owners, shoppers, neighbors, friends, community groups, fellow cooperators and staff - all working together to make this cooperative a very special place in Austin.

Our rainbow has officially reached the other side of the river!

More photos of our BIG Day can be found on FaceBook.


4001 South Lamar OPENS!

We couldn't wait ONE MORE DAY to open and share this store with you and we have a feeling you couldn't wait either.... so we've got some EXCITING NEWS we'd like to share!

Come celebrate the opening of our second store at 4001 South Lamar FRIDAY, September 20th, at 7:15AM!

Join us as we mark the opening of our second store with a special ribbon "cutting" ceremony that we need your help to "pull off"!  After the ceremony, we'll open at 7:30AM and help wake everybody up with FREE organic fair-trade drip coffee 'til noon! Come early stay late, you'll be glad you did!

We couldn't be more excited to throw open our doors and bring the friendliest store in Austin to all our friends in South Austin! With this expansion, we will be able to Create More Local/ Organic/ Sustainable Food, More Co-op Economy and More Happy People! That's the reason we're in business - and we couldn't be happier seeing our BIG Direction vision become a reality!

Of course, part of not being able to wait to open means that we still have a few areas that need a little work, but we're hoping you don't mind. Our front entrance and canopy will be going in before our Grand Opening Party on October 19th and we'll be adding more and more delicious deli foods and our bakehouse offerings over the next week or so. (Don't worry, you can get Popcorn Tofu on Friday! We wouldn't open without that!)

I am so excited to finally be able to tell you WE ARE OPENING and invite you in to help us celebrate this historic occasion 30+ years in the making!

Now that you're the first to know, feel free to tell your friends and bring them down, too!!! See you soon!

Wheatsville’s second store will feature many new and welcome additions including:

• 25,000 square feet of space total / 14,500 sq. ft. retail
• Over 35 state-of-the-art, zero energy,  Solatube lights which direct natural sunlight into the store using highly reflective fiber optics
• Large skylights that allow natural light into the store
• Energy efficient LED lighting which will auto-adjust according to light needs throughout the day
• 2500 sq. ft. Artisan Bakehouse that will begin baking bread for both stores within a month of opening
• A Community Room, hosting informative classes, demos and tastings
• Comfortable indoor and outdoor café seating
• In-store composting and recycling bins for customers
• Bike Parking, Bike Repair Stand (with tools) and showers for bike commuting staff
• Locally made Kosmic Kombucha and Maine Root soda on tap
• Made to order burritos, sandwiches, coffee and smoothies
• Humanely and sustainably raised meat and seafood
• Cruelty-free Wellness products
• Humanely Raised Meat including Farmer’s Market favorites like Richardson’s Farms and Windy Hill
• Sustainable Raised and Harvested Seafood

Grand Opening Celebration on Saturday, October 19th from 12pm-4pm which will include music by The Hot Texas Swing Band, kids activities and lots of local food demos and samples. 


Sunny Days at Wheatsville

Lots of things are happening at our 4001 South Lamar store! From painters to electricians, we've got everyone working hard to help us get to our doors open mid-September. After so many months of planning and care, we're finally rounding the corner into the homestretch and all of us are starting to get really excited. Now that we have our grocery shelves, ceiling tiles and registers in place, it's starting to feel more and more like an honest to goodness store!

One of the most awesome green features at the second store is that we have SO MUCH natural light. We've got a handful of bright skylights, but the bulk of the sunshine directed into the store comes from over 35 Solatubes. These state-of-the-art green "lights" use highly reflective fiber optics to carry sunlight from the outside - inside. They use ZERO energy and act like mini skylights all over the store without making Swiss cheese out of our roof. In fact, the majority of the light you see in the picture below are Solatubes and skylights! The rest of our lights are LED's and will auto-adjust, giving us just what we need, when we need it! So, not only will we have a brightly lit store, but we'll be saving energy for years to come! WOOHOO!


Stainless Steel

As you can see by all the light - our new energy-saving Solatubes make our store's interior bright as day!

Our pace is starting to pick up at 4001 South Lamar! Bill, the Store Manager, has been busy receiving all sorts of orders - from aisle signs to stoves, we're starting to see our store come together! Everything, from metro racks to paint colors to tape dispensers has been decided, ordered and is in the process of being installed. These next several weeks are going to be a flurry of activity as we get set to open mid-September!

As a community owned cooperative, we have been paying very close attention to our budget and working within our means to give our owners, customers and staff the best store we can possibly make. From sturdy used industrial mixers to state of the art energy-saving Solatubes (which captures natural light at the roof level, and transfers it indoors using the world’s most reflective material to help us reduce energy consumption), we've worked hard to be thoughtfully thrifty.

And remember - we are NOT RAISING PRICES! Since we will be able to buy larger quantities customers will see prices on some items go down!

Looking forward to seeing you all soon and serving up the Popcorn Tofu to our new neighbors!


4001 South lamar NOW in 3-D!

We are all very excited about opening at 4001 South Lamar and wanted to share the latest interior and exterior plans, PLUS this awesome 3-D model of the store! Can't wait to replace shadowy ghost people with YOU!

Here's the floorplan:

Our new store is going to include:

  • In-house Artisan Bakery making fresh bread every day!
  • Eat-in dining area plus a shady outdoor patio!
  • Locally Made Maine Root Soda on tap!
  • Kombucha on tap!
  • Burritos made to order!
  • Ample bike and car parking!
  • Bike Repair Stand with Tools
  • AWESOME selection of fresh, local & organic produce!
  • Community Room for demos and classes!
  • Tiny carts for the kids!
  • And our happy, smiling staff eager to give you great customer service!

Our tentative opening date is September, 2013. Stay tuned!  Looking forward to seeing you soon!