THE LOCALG I A N T

An inside look At Austin’s mAssive grocer

Cookies at your

doorstep

The cost of healthy

living

The new meaning of veganism

How healthy are healthy

foods?

J u n e 2 0 1 4

+ Recipes for you to share and enjoy1 WholeBite

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Mama Avani’s

Homemade smoothies

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Healthy.Easy.Delicious.

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Letter from the Editor

We would like to thank all the interviewees that participated and dedicated their time to answering some questions. Also, we would like to thank our peers for helping us through the publishing process. We would also like to thank our teacher, Brandi Harrison, for teaching us the necessary skills to make a magazine. Without all the help it would not be possible to make this magazine.

Food, it ’s a wonder that the most important part of our life is also the most political part. Before there was research done on how industrial farming methods could be harmful, there was an explosion of replacing older farms with large mass agriculture. There was a lot of scholastic work done on how to make food full of calories and how to grow crops faster. This lead to larger amounts of sales and a richer food industry. Eventually it was uncovered, in the 1980s, that these farming methods could cause an amplitude of disease among the general population. This lead to heavy lobbying in politics.

Due to this history of the food industry, food has been allowed to be adulterated and modified to the point where it becomes a potential hazard to our health. Inspired by the food industry and food realities in our modern day lives, we set off to inform the world on how to avoid this from happening to it.

Our stories promote knowledge of common health related issues to our readers. Our articles discuss topics such as veganism, cost, organic foods, and diet foods. In addition our magazine provides our reader with interesting recipes that taste good and can help avoid eating unhealthy food distractions.

We have enjoyed the process of making this magazine and learning more about an important topic that we often overlook in our lives. Our team is from LASA High School trying to learn about making magazines and along with that our group has progressed on our knowledge of food.

Shivang Singh,Editor of Whole Bite Magazine

Dear Readers,

Sincerely,

Photo by: Mathew Heighway

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Gingaku fresh Authentic Japanese Food

Dine with us in over 36 restaurants all over United states

75 years and counting....

And we don't plan to stop

Organic Non-farm grown salmonSushiChahanSeikhanOmirice

all served with free Ochazuke (green tea) and made with health in mind

Gingaku fresh Authentic Japanese Food

Dine with us in over 36 restaurants all over United states

75 years and counting....

And we don't plan to stop

Organic Non-farm grown salmonSushiChahanSeikhanOmirice

all served with free Ochazuke (green tea) and made with health in mind

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The future

of Competitive

Blending

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Contents

40Learn about the latest edition to the local organic chain, how it started and what you can do your next visit.

34 32

TIFF’S TREATS How many licks does it take to get to the center of a lollipop? We don’t care, here’s cookies.

GATORADE* *Nothing to do with gators

Find out what’s inside Gatorade and how it boosts performance.

ORGANIC VS. CONVENTIONAL Expand your brain with the beneficial goodness of organic foods

27

Photo by: Mathew Heighway

Photo by: USDA.govPhoto by: Connor Somerholter Photo by: Gartorade

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THE NEW JUNK FOODRiddle me this, Bat Man!Does Healthy + Junk = Healthy?

HEALTH VS. COSTIf I had a nickle for every time someone bought healthy food for less, Nicholas Cage wouldn’t be my name.

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33

1026

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THE VEGAN LIFESTYLE No, that’s not a meat taco! Learn how Veganism has become easy as vegan pie.

Photo by: Laurence Fair

Photo by: Shivang Singh

Photo by: Jesse Wall

Photo by: Tina McDonaldPhoto by: Snapseed

Photo by: Epsos.dePhoto by: Tony WebsterPhoto by: Shivang SinghPhoto by: Gartorade

RecipesPulled Pork Pie

British Spaghetti

Puloa

Ginger Snaps

Tamales

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Ingredients- 3 large onions, thinly diced- 3 red bell peppers sliced - 1 tablespoon mixed herbs- 3 cloves of garlic, minced- 1 ½ pound ground beef- 3 cans of natural peeled whole tomatoes- ½ cup beef stock- ½ pound dried spaghetti- salt - pepper- 2 tablespoons cream cheese- 1 tablespoon strawberry jam - 1 tablespoon vinegar- 2 teaspoons vegetable oil

Instructions1) Place the tomatoes, peppers, herbs, beef stock in a blender and blend thoroughly2) Place the oil in a large pan on medium heat and when the oil has heated up add the onions and garlic. 3) When the onion appears slightly transparent, or “glassy”, add the ground beef to the pan.4) When the beef is cooked, remove the excess fat from the pan by using a plate to hold the food in and allowing the fat to flow out into the sink. 5) Add the sauce to the pan and mix thoroughly.6) Add the vinegar, jam and cream cheese to the sauce and mix in thoroughly. 7) Turn down the temperature to low and allow the sauce to simmer.8) Boil water and place into separate pot and add the spaghetti, when the spaghetti is cooked, drain the water. 9) Serve the meal and enjoy

British Spaghetti

We all know the old family taste of spaghetti that millions of Americans eat every year, but for each person that eats it,

there is another way of preparing it. Fay Heighway. a stay at home organic enthusiast, introduces her special family recipe for creating a healthy, all homemade sauce. This variation of meat spaghetti sauce combines common household ingredients into a harmony of tangy and savory flavors.

Recipe by Mathew Heighway

Picture by Harris Daniels

Info from Fay Heighway

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Sources:Eugina Grimaldo, http://www.food.com/recipe/sweet-tamales-200725, http://www.tamarastamales.com/his.tamale.html,

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There are many types of tamales. Some sweet, spicy, meaty, all coming from the ancient civilizations of the Aztecs and Mayans. In the follow-ing steps, you will find out how to make two types of tamales; sweet and

cheese tamales. The tamales will be both healthy, delicious, and can be made into vegetarian tamales if you change the granules to a vegetable granule.

The TamaleIngredients

Cheese Sweet30 corn husks3 to 4 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)4 cups instant corn masa for tamalesCups shortening1 teaspoon salt½ teaspoon chicken bouillon granules¼ teaspoon baking powder2 tablespoons vegetable oil

1can (12 oz) sliced jalapeño chiles, rinsed and drained½ lb Oaxaca, Asadero-style cheese or string cheese, cut into 3x1/4-inch strips

30 corn husk3 to 4 cups Progresso reduced-sodium chicken broth (from 32-oz carton)4 cups instant corn masa for tamalescups shortening1 teaspoon salt 2/3 cup vegetable shortening1 teaspoon baking powder2/3 cup sugar2 cups masa harina½ teaspoon chicken bouillon granules1/2 cup raisin

Before cooking, put the corn husk in water for an hour

Mix the ingredients for the masa in a bowl

With a spoon put masa on the corn husk

Place the cheese and chile on the masa

Place tamales on the side of the steamer and work your way in

Cover the streamer and wait for an hour, check to make sure they when done

Place as many raisins in tamale as you want

1)

5)

4)

3)

2)

5)

4)

3)

2)

1)

Cheese Sweet

With a spoon put masa on the corn husk

Place tamales on the side of the steamer and work your way in

Cover the streamer and wait for an hour, check to make sure they when done

Mix the ingredients for the masa in a bowl

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Water

It’s good for you

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I Spy,With my eagle eye,An all natural An all organic,And all tasty,Cliff Bar

WholeBite 16 These are tomatoes that have been recently washed

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Cost vs Health

Fay Heighway started to notice that her level of pain decreased from her illness, fibromyalgia, a bone disease,

when she ate fewer processed foods. This lead the mother of three to begin to eat healthier because she wants to spend more time doing activities with her children without being burdened by her disease.

“I want to be healthier, I want to have less pain,” Heighway said. Even though healthier options can cost more, she is willing to do it, for not only herself, but her kids as well.

Heighway isn’t alone. Many people know that what they consume directly af-fects their health, but for a quick meal, the health option is not usually put into account. In a study done by Yale, they discovered that sugary foods and re-fined grains often increases chances for obesity, diabetes, and heart disease. But for Heighway, avoiding sugary foods and refined grains decreases her pain. So why aren’t we all eating better?

“It ’s easier to get and cheaper to buy unhealthier choices,” stated Eugina Grimaldo, mother of two. Her husband, Audifas Torres, is an electrician at Light-house Electric and Eugina is a waitress

at Serrano’s. Eggs, milk, cheese, ham, ce-real, and bread are all regular items that you find in Eugina’s shopping cart, every two to three times per week, which usually runs her $200- 250 per week. It might not exactly be the same as what Heighway puts in her shopping cart, but it it doesn’t deviate much, as Eugina also wants buy healthy choices for her family. She says that the cost of food and ease of access is taken into account when she’s shopping for food. And Eugina is not alone. Many low-income families would like to buy healthier food for their families, according to a 2010 study from The Harvard School of Public Health.

Even those who aren’t considered low income still face difficulties to maintain a healthy household, with bigger families facing larger families. Lauren Graeber, a Liberal Arts and Science Academy teacher, lives with her husband and their two-year-old daughter.

“Accessible is probably more im-portant than cost.” Graeber does her shopping for her family of three at least three times a week, and while shopping she puts a lot into consideration: like how much it costs, if it ’s on the “dirty dozen list,”

These are tomatoes that have been recently washed

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etc.“So there’s that dirty dozen list, fruits,

and vegetables that we buy organic, so we tend to buy those things organic, but everything else is so like other fruits and vegetables is about cost and we’ll buy things seasonally because that tends to be cheaper,” Graeber said.

Graeber admits that before having her daughter Annie, she was less careful of what she and her husband bought to eat. Heighway agrees—her fibromyalgia is one of the reasons she eats healthy, but she doesn’t just do it for herself .

“I do think [buying healthier op-tions] is the best thing to do for my kids,” Heighway said. “Having a child and know-ing that I’m responsible for everything that goes into her mouth definitely makes me more aware,” Graeber said.

It ’s easy to see why some buyers find it hard to buy organic food over con-ventionally farmed foods. When in season, regular blueberries cost $1.50 per con-

food preparation comes in. On one side, there is the healthier option which con-sists of a lot of planning and going to the store, but on the other side, processed foods will keep for a longer time, so larger families can look at what they have in their pantry and refrigerator, and start cooking for the day. With planning and cooking, some families find it easier to go to a res-taurant where you don’t always know what type of stuff they put in your food, yet it might still be healthy for you.

“If you’re careful at the grocery store you can get more for the same amount than you eating fast food,” Grae-ber said.

In 2013, an article in “The Boston Globe” compared the cost of eating out at an Outback Steakhouse and recre-ating the same meal at home. The result is that the cost is only about two dollars cheaper to buy at the Outback Steak-house, but in the process of cooking it at home you’re left with a week full of salad and various other of ingredients that can used in other dishes.

Graeber, Heighway, and Grimal-do all have different perspectives on the issue of the eating healthy. But all want the same thing, the best for their family even though they might have to spend more money and time shopping for healthier choices.

tainer and organic, less-handled foods cost about $2.50 for the same amount food. Also, if shoppers buy the more or-ganic, fresh, and less processed foods, then they tend to spoil faster than foods with preservatives and other ingredients that make them last longer. This can push people away because of the more fre-quent trips to the store.

This is where time management and how much time families spend on

This shows a picture of a pizza that had been bought from a pizza store

This is a picture of a protein shake in a shake container that a person who works out might have in their home

This is a yogurt bar that a healthy family would have in their pantry at their house

“ I do think it is the best thing to do for my kids”

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“I still really love fast food, I don’t really let myself eat it but it sure is delicious”

Story and Recipe by Connor Somerholter

Unlike with traditional nausea medications, ginger has no side effects or downsides. There is very, very little risk to using ginger to relieve symptoms of nausea, as allergic reactions to the root are extremely rare, and the effects of an allergic reaction are usually a simple runny nose and slight shortness of breath, although in some cases more serious reactions have been recorded, mostly in patients with asthma.

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Ginger, while being a popular ingredient in a wide variety of delicious desserts, has also been thought to be somewhat of a miracle root when it comes to treating common and some not-so-common ailments. In China, ginger is used to help with things ranging from the common cold to relieving inflammation in joints. Ginger has also been shown to help with nausea, whether it’s simply sea-sickness or a side effect from chemotherapy treatments, studies show that ginger reduces nausea where other methods would not work. But even if you don’t need ginger to help with your health, everyone can use and enjoy this multi-use root in the form of these low-fat treats.

Cancer has a very close relationship with the process of angiogenesis, by which damaged or missing capillary blood vessels are able to grow back. Tumors caused by cancer secrete a hormone which promotes angiogenesis. This causes small blood vessels to grow towards the tumor, and in turn provide it with the nutrients that all cells need to survive and grow. If left untreated, the tumor will continue to grow and grow, but if angiogenesis can be inhibited, then the tumor will never develop enough to become a serious issue. This is where ginger comes in. Ginger, among other consumables like green tea and strawberries, contain natural anti-angiogenic substances. Eating more of these foods has been shown to reduce the occurrence of malignant tumors in cancer patients and reduces the risk of cancer developing in healthy individuals.

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The New Junk Food

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The New Junk FoodAre they revolutionary?

Story and photos by: Shivang Singh

While walking through the grocery

store, Eric Richardson encounters

the choice of deciding between

Diet Coke and Coke. Richardson is an av-

erage middle-aged,calories conscious cus-

tomer. He chooses the Diet Coke since it has

fewer calories. Richardson has been a cus-

tomer of Diet Coke for more than 10 years.

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“I usually pick the diet version of the food

since it advertises health and usually means that it

contains less calories, meaning that I don’t put on as

much weight,” Richardson says.

The Coca Cola company sells over 1.8

billion cans of Coke every day. Over 36 percent

of the sales are from Diet Coke. Pepsico sells more

than $ 1 billion worth of Lays chips. About 10

percent of those sales are Baked Brand Chips. In a

poll conducted by Gallup in 2007, 67 percent of

Americans feel that lower fat versions of foods are

healthy or good-for-you foods.

“I had problems with my energy to do

things,” Richardson says. Richardson had a BMI of

29, which is considered obese according to the

AMA , causing him to start picking lower calorie

alternatives. Richardson considers that if “[the

companies release a diet version of their product]

then they probably made sure to add ingredients

that promoted healthier lifestyles.” However, this may

not always be true according to Lindsay Gaydos, a

dietitian at the University of Texas.

“Diet foods may be useful for those who are looking

to take steps towards a healthier lifestyle, when used

in moderation.” Gaydos says.

Diet foods are foods that have been

modified to become more suitable for day to day

diets according to the National Health Council.

People like Richardson who want to lose weight can,

instead of eating junk food, eat an alternative that

will provide fewer calories than those of regular junk

food. Coca Cola released Diet Coke as a way to

curb the amount of calories.

“[Diet Coke] contribute to the diet because they

are predominantly water, they can help quench thirst

and meet the body’s fluid requirement--about two

quarts of liquid a day,” Karla, a representative from

Coca Cola, says.

According to the Institute of American

History and Culture, soft drinks were initially designed

to not allow for people to taste their impure water

allowing them to drink more water. Modern soft drinks

such as Coke contain over 44 grams of sugar for

every can. In the 1980s, when Coke introduced

Diet Coke, it had no calories. However in order to

drastically reduce calories Coca Cola Company

replaced sugar with an artificial sweetener named

aspartame.

“There are many studies investigating the

long term, negative effects of artificial sweeteners

such as aspartame. Based on some initial findings

and the lack of nutritional value diet sodas provide,

they are generally not recommended and if

consumed.” Gaydos says.

Aspartame, a sugar substitute introduced

in 1965, has triggered a lot of discussion in the

scientific community in recent years. A study done by

European Commission Scientific Committee on Food

in 2001 showed that rats that were fed aspartame

for 4 weeks developed tumors while rats feed white

sugar for 4 weeks gained weight. The primary artificial

sweetener in Coke is aspartame raising concerns

for some health organizations such as the World

Health Organization. However Coke is not the only

company to release a diet version of their food

which has raised concerns among doctors and

dietitians, another company that has released a diet

version of their snack is Frito Lays Incorporated.

“Fried foods are cooked in a high

quantity of calorie and fat dense cooking oil. During

the cooking process, the food being cooked soaks

up some of the oil it is being cooked in. Therefore,

when one consumes the fried food, you are not only

chips for people looking munch on some potato

chips.

“[Baked Lays] is simply another snacking

choice, as are single serving size packages for

portion control, snacks that have added whole

grains, snacks made with simple ingredients, snacks

cooked in oils that are low in saturated fat, indulgent

snacks and more,” says Frito Lays Incorporated

representative, Linda Stephens .

The original Lays chips contain 150

calories per serving while Baked Lays contain 110,

which according to Frito Lays makes it healthier

alternative for person with high cholesterol and high

blood pressure. Baked Lays contains fewer calories

but may not have the same experience as the

original Lays chips. Having fewer calories comes from

the fact that Baked Lays are baked. Anyhow, Frito

Lays is not the only company that has tried to lower

calories for those who love their products, another

such company is Hellmann.

“Lite mayo contains half the fat of regular

mayo. It may be an alternative for those looking to

lower their fat intake,” Gaydos says .

The diet version of Hellmann’s Mayonnaise

contains 30 calories per teaspoon while the regular

version of Hellmann’s Mayonnaise contains over

In 1960s American-based Company Frito re-leased the first potato chips for about 5 cents per bag. Since then Lays chips are enjoyed on almost

every continent and sell for about $1.

getting calories from the food itself, but also from the

oil as well, making your food contain extra calories

and fat,” Gaydos said.

Although Baked chips are baked and

regular chips are fried, the amount of unsaturated

oil is, according to the FDA, the same in both of them.

The process of making Baked chips and regular chips

are not very different except in Baked Chips there is

less saturated oil because it is baked in the end to

ensure it has a texture. The other ingredients in each

are the same. They contain sodium levels of 300 mg

which is not recommended by the AMA for patients

with high blood pressure. Nevertheless Baked Lays

do contain some benefits over regular Lays potato

After seeing the success of Diet Coke and other companies that sell fast snacking food released

their Lays Baked in early 2000s.

“ They contribute to the diet since

they aredominantly

water ”

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it still has 20 calories from fat per teaspoon which

is large compared to the total amount of calories

according to a study done by the CDC.

“It is important to note that the

mayonnaise, light or regular, should be used in

moderation since they do contain high amount of

fat.” Gaydos says.

Research done by the CDC shows that

calories from fat should be one-third of the total

calories in any particular food. Researchers suspect

that the cornstarch in food in general could be more

harmful to consumers than cholesterol. Even though

choosing diet foods over junk food can help reduce

calories, reducing portion sizes can help as well

which ultimately lead to Richardson’s weight loss.

“ I just made my portion sizes much smaller

which might have lead to me losing weight and

not have as many problems with concentration,”

Richardson says.

Reducing portion sizes and eating less

frequently can seem like an obvious answer but

researchers at Oxford University in 2012 did a study

where a group of animals were exposed to a larger

amount of food and another group of animals were

exposed to a smaller amount of food. Animals who

were exposed to more food ate larger meals than

those that were exposed to smaller amounts of food.

The group that was made less food available to

them had longer lifespans.

“A diet that is a natural as possible is

the best way to go. This includes incorporating fruits,

vegetables, high quality meats, beans, nuts, seeds

and whole grains.” Gaydos says.

Reducing portion sizes can help, but in

the long run, natural foods should be considered as

recent research from Columbia University shows. The

same study also shows that natural foods contain a

larger amount of nutrients than a lot of manufactured

foods contain. But at the end, it is up to the consumer

to decide what they think is best.

“I don’t know if the diet version of the junk

food is necessarily better, it ’s not magic you know, but

I guess they can make the junk food more healthier.”

Richardson says.

50 calories per teaspoon, making the diet version

of Hellmann’s Mayonnaise an alternative to the

original. Additionally light mayo has no cholesterol

per, teaspoon but regular mayonnaise has 6 mg of

cholesterol per teaspoon which according to the

American Heart Association is not ideal for people

suffering from high cholesterol levels. However even

though Hellmann’s Light Mayo contains fewer calories

“I don’t think the version of

the junk food is better ”

Noticing the growth in the market for lower calo-rie version, Hellmanns’ released Light Mayon-

naise in 2005.

Aspartame, an artificial sweetener passed by the FDA in 1980s. Soon after Coca Cola released

Diet Coke.

A typical set up of displays is a result of large amount of market research. Diet foods are usually placed after the regular junk foods. This allows for a lot of people to look through and not com-

pletely avoid the other section.

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1. Soak the rice in water for 10 minutes and while its soaking chop the vegetables.2. Heat the oil in a heavy pot or skillet. Add the grinded garlic with the chopped green chilies and turmeric. Also, add some salt into the mixture.3. As soon as the rice is done soaking, add it to the mixure. After that add the remaining vegetables to the mix.4. Drain the black beans and boil them in a separate pot.5. After the beans and rice are done, enjoy.

-2 cup Basmati Rice-1cup chopped carrots-1/2 cup chopped onions-1 cup grinded garlic-1 cup chopped broccoli -1 tablespoon oil- 1 cup black beans-1 tablespoon tumeric-3 chopped green chilies-1 cup, green peas

Ingredients

Indian Rice PulaoInstructions

Indian cuisine is being discovered by dietitians from University of Los Angeles as a way to prevent certain types of diseases that people in the West have been trying to combat

for centuries. One of the classic Indian dishes is known as pulao; quick to cook and healthy according to these dietitians. Pulao was introduced to India by Mughal invaders and soon with the addition of Indian species, the dish became part of the exotic cuisine. After these simple instructions, anyone will be able to replicate a true Indian dish such as this one.

Story and photo by: Shivang SinghRecipe provided by: Nidhi Singh

To learn how to cook other recipes go to: rajkitchen.com, recipes.caribseek.com,ucla.edu/indianfood

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Make the Organic

SwitchThe USDA has very specific regulations for their stamp of approval according to their website which says that most food items must have fewer “impurities added to them” in order to be considered organic. Below the infographic describes what the USDA requires. It also shows how going organic contributes to the environment, better soil and health benefits to the person.

Meats VegetablesThe USDA requires vegetables to be organically grown with no artificial hormones. Farmers are not allowed to put pesticides near where they grow organic foods.

Organic food, according to the research done by the USDA, in 2010, contains fewer calories from fat and contains more nutrients. It also uses natural pesticides which are not foreign to human bodies.

Organic food does not require as much fuel since the crops are more spaced out and vehicles don’t have to travel as far. Research on fuel consumption of fuel consumption is conducted by the EPA which in 2001 found that organic agriculture does not require as much fuel. ? ?

Organic food planning methods , according to the Rodale Institute of Agriculture, do not require the use of excessive fertilizer since organic planting methods allow for a smaller concentration of crops.

Animals that are considered organic are not allowed to be injected with growth hormones or any antibiotics unless they are sick.. . ?

Cost of buying organic vs. regular: $2 per pound

Carbon Footprint

What?

Why?

Antibiotics

Cost of buying organic vs. regular: 13 cents per pound

Healthiness

Fertilizer

The USDA requires meat to be raised by being fed organic food. Farmers are not allowed to be given rBNA, a controversial hormone, that has been linked to diseases according to a study done by the CDC.

In conventional farming there are a lot of pesticides that are used. According to research being done by Yale University, pesticides, when consumed by humans, can cause people to have a build up of potentially toxic material.

Conventional Organic

The agricultural industry is in charge of almost 23 percent of all carbon emissions in the United States, according to the EPA. Since conventional farms are larger, they require more fuel, causing more carbon emissions.

The production of fertilizer can cause the release of carbon emissions. A large concentration of crops makes the soil infertile causing conventional farmers to need more fertilizer, which contributes to carbon emissions.

Story by Shivang Singh

Research according to the CDC suggests that antibiotics given to animals can increase chances of humans getting sick in general.

For more information go to:usda.gov, epa.gov, cdc.gov,

rodaleinstitute.org

Picture by: Karen Williams

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Most people think that a vegan’s diet is a lot more restricted than it actually is. There are multiple types of cheese alternitaves such as almond cheese (the most common in pastas), soy (common on pizzas) and rice cheese (ties with almond for pasta).

Meaning ofVeganism

The New

Story by: Keaton Goodwin

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America is currently the leading country of the consumption of

meat and dairy. Being a vegan in this die hard meat-eating country may seem to be difficult, but if you ask most of the veterans, they’ll agree that being vegan has become much easier over the past 20 years. So, why are people vegan in the first place? Well, being vegan is the act of not consuming any animal products. This means meat, dairy, honey, eggs or anything else that comes from an animal. There are many reasons for why people choose to become vegan, but the most common reason, is for animal rights. “Ethics and animal rights was the main reason I changed my diet” says John Goff, a vegan in Austin for over 20 years. Most vegans actually start out as a vegetarian, and eventually make the full switch maybe after a few years. Susan Davis, owner of vegan restaurant Counter Culture, has the same story. She says “about 1990, I stopped eating all meat. That was just because I noticed the difference between live animals and dead ones.”, but she admitted that after a few years, “I slowly became more aware that milked cows, actually, have worse lives [than non-milked cows]”.

“Things are way better than when I first went vegan more than 20 years ago”, John thinks that America has started to accept veganism more and more ever since when it was just starting to become a popular lifestyle. John also says that “There are iPhone apps which list all the vegan menu items at chain restaurants.”, so even if some places aren’t completely vegan, you can get around that and order there any ways.

“ We’re not gonna kill someone with an un-cooked piece of tofu“

Photo Credit: Rubyran

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Susan thinks that not just being vegan

has become easier, but that

running vegan restaurants has

also become easier. Susan

says the biggest reason is “You don’t have to cook things at certain

temperatures”, making vegan cooking much easier and safer than

cooking meat. Most vegan restaurants are also extremely healthy for

you, too, just because there is no where near as much fat contained

in vegetables as there are meat. Susan’s restaurant is special though,

because it’s all organic, all fresh and she says “You can eat pretty much

anything raw, here. I mean, we keep a clean kitchen that’s why we get

A’s but also you don’t have to worry about cooking the feces that are

in the animal products and killing them before you eat [it]”. From what it

looks like, vegan restaurants may actually be even easier than running

“ From the day I decided to go vegan, I knew I would stick with it.“

Seitan (wheat meat) is a healthy alternative to soy or meat. Home made seitan is extremely easy to make.

Photo Credit: Stacy Spensly

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a normal restaurant.

Susan and John believe that veganism isn’t the most

popular lifestyle right now, but sooner or later it will be a lot more

common. Susan says “there’s always a vegan that doesn’t set the best

impression for the whole, so people get turned off from it...It ’s people’s

close mindedness on all vegans are the same or they’re not gonna

like the food…So we just have to overcome that stereotype and

make people more understanding.”. Susan admits that she has had

people bring their meat-eating friends over to her restaurant and

actually really liked the food, so maybe soon we could get everyone

to realize it ’s not that bad. John also has his opinion on

Beef burgers are cheap, fast and easy in all. Vegetarian/Vegan burgers are just the same as beef burgers, but tend to be a lot more healther for you considering that the fat content in beans, soy or seitan (wheat meat!) is often much lower than fatty ground beef.

more people becoming vegan in the future. John thinks “humans

have deviated from their natural diet, which is naturally vegetarian”,

which is one of the main reasons why the country leading in the

consumption of meat, is also the leading country in heart disease.

According to the documentary Forks over Knives, 80% of American

firefighter deaths are from heart disease, not from the hazards of

burning buildings.. In conclusion, many vegans today are strongly

believing the fact that everyone’s going to have to be a little bit

more vegan than we are today.

Photo Credit: Moria

WholeBite 32

What does

Calcium

Magnesium is significantly important in over 300 chemical reactions that take place when you work out, keeping your body working properly. Much like potassium, the lack of Magnesium puts you at a great risk for fatigue.

Chloride

Chloride is one of the most important electrolytes in the blood. It helps maintain proper blood volume, blood pressure, and pH of your body fluids. Similar to Sodium, Chloride maintains homeostasis throughout all of your cells.

Potassium

Potassium keeps your heart pumping blood directly to your muscles, granting them the crucial oxygen that makes you move. When sweating out too much potassium, your muscle movements are delayed and you are vulnerable to fatigue.

Sodium

Sodium helps regulate how much water should be inside the millions of cells that make up your whole body. Not too much, not too little. It’s vital for every athlete to replace sodium that’s lost in sweat.

Your pH level is one of the most crucial factors in

performance during workout. When your body’s ph level isn’t what it was designed to be, you’re at more at risk for muscle movement delay, fatigue and cramps. Gatorade helps restore the four major electrolytes lost in sweat into your body, putting you right back on track.

Story by Keaton Goodwin

All information can be found at www.gatorade.com

do for you?

33 WholeBite

Chicken Pot Pie this, Chicken Pot Pie that, but what about the Pork Roast Pot Pie? Laura Goodwin has been cooking the

Pork Roast Pot Pie ever since she was just a little girl. This dish is a slightly different from the typical Chicken pot pie, just because it takes a lot more time and love than the common Chicken pot pie recipe.

Instructions1) Roast a lean pork loin in chicken broth with carrots, onions and potatoes for 4-6 hours 2) In a large saucepan, melt butter. Stir in flour until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the pork, vegetables, cheese, seasoned salt and pepper; heat through.3) Transfer to a greased 11in x 7in baking dish. On a lightly floured surface, roll pastry into an 11in x 7in rectangle. Place over pork mixture. Brush with egg.4) Bake, uncovered, at 425° for 18-22 minutes or until golden brown. Let stand for 5 minutes before cutting. Yield: 6 servings.

Pork Roast Pot PieRecipe by Keaton Goodwin

Ingredients-¼ cup butter, cubed-½ cup all-purpose flour-1 can (¼-½ ounces) chicken broth-¾ cup milk-2-½ cups cubed cooked pork-1 corn cob-2-½ cups frozen broccoli and cauliflower blend-1-½ cups shredded cheddar cheese-½ teaspoon seasoned salt-1 dash of pepper-1 sheet frozen puff pastry, thawed-1 egg, lightly beaten

Picture by: George Xander

WholeBite 34

Story and photos by Connor Somerholter

35 WholeBite

Everyone loves cookies. At least, that’s the hope for Tiff ’s Treats,

an Austin-based company that delivers gifts of fresh-from-the-oven

cookies to whomever you want, even yourself. The locally famous cookie

delivery service has small beginnings in the two founders’ apartment

while they were studying at University of Texas at Austin. It was a late-

night thought that turned into a now booming business, which has

expanded all over Austin, and started to migrate to Dallas and Houston.

Despite being a local hit, the business has had many challenges,

such as getting cookies to people while they are still warm and fresh.

Tiffany and Leon, the two founders of Tiff ’s Treats started selling

their cookies from their apartment in January 1999. The idea came

from miscommunication between them while they were dating that

ended in Leon unintentionally being stood up. Tiffany felt bad,

so she decided to bake some cookies for him to apologize. “ I’m

ironically not a huge sweets person, but I thought the cookies

were amazing.” Leon said. “At the same time, I had thought I

WholeBite 36

“ We work on a very simple principle.

We want to be ‘THE BEST IN THE WORLD’

at what we do. ”

should probably get a job when I got back to school for the

spring semester. After tasting Tiff ’s cookies, I asked her if she would

consider trying to sell her cookies on campus, hot-from-the oven.”

“We started sharing a kitchen space with a baked potato shop

called Spudnik on The Drag in 1999.” Leon said. “It was great

because we weren’t bothering my roommates anymore. As well, it was

a lot closer for deliveries than Hyde Park was, so our delivery times

naturally improved.” Tiff ’s Treats moved into a renovated house on W.

Martin Luther King Blvd. and Nueces St. in downtown Austin. “Moving

to the house in between campus and downtown in 2003 was a huge

turning point for our business. It gave us ample parking space and

easy access to campus and downtown corporate deliveries.” he said.

As Tiff ’s Treats has grown, there have been many challenges with

opening the stores. Leon cites one example with the first Dallas

location. “Staffing the Dallas store was tougher than we thought. We

were spoiled with all the great talent at UT wanting a place to work.

In Downtown Dallas, it was hard to find able, willing staff. We had

to send and move managers from Austin to Dallas just to fill holes”

The environment inside a Tiff ’s Treats store is usually pretty hectic.

People come in to get pick-up orders, or just to grab a couple

of individually sold cookies or “Tiffwiches”, a sandwich made

of cookies with ice cream in the center. Drivers will go in and out

all day and the kitchen is packed with people making cookies.

Tiff ’s Treats currently has other, non-cookie options such as the

Tiffwiches, brownies and “Tiffblitz”, which is ice cream with brownie

chunks and cookie mixed in and sugar cookie crumbled on the top.

Plans for any new treats in the future are not a priority for the company

right now however. “We work on a very simple principle. We want to

be “the best in the world” at what we do. If we don’t have a chance

to be “best in the world” at it, then we won’t do it. So for us to add

Story continues on page 46

37 WholeBite

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Hailing from the far east of the world, Shivang Singh has brought his expertise in oriental spices to the Whole Bite crew. Shivang enjoys spending his entire life studying through deep meditation so that he can become closer to Brahma. This quest has led him to perfect his cooking through deep meditation with the ingredients and meditating within said ingredients. Shivang’s favorite cooking utensil is the pressure cooker because it supplies the life blood of

his country, rice.

Ivan Torres, otherwise known as Hot Tamale, is Whole Bite’s hispanic correspondent and tamale provider. On numerous occasions Ivan has kept this team together through sheer will and many sweet tamales heated to perfection. These were made at home using love and patience with the assistance of his loving mother, Maria. Ivan’s favorite kitchen utensil is the steamer, because it supplies him the reason to live and is his inspiration throughout everyday and allows his skin to be as smooth as a babies’. Every time Ivan makes tamales a part of him is reborn anew and he becomes stronger through each cook.

Ivan Torres

Connor, the Holter of Somers, was born in the fabled land of South Austin. Struggling to find any work with his “your mom” comebacks, Connor decided to devote his life to improving other ’s lives with his favorite kitchen utensil, the Y-shaped vegetable peeler. With his amazing skill at peeling vegetables, he then proved his famous hypothesis to the world: “Good, is good for you…

Cookies are good… Cookies are good for you”.

Shivang Singh

Connor Somerholter

39 WholeBite

About the

Authors

Locally grown produce, Keaton Goodwin, has spent his entire life with extreme good looks. These natural looks must constantly be

maintained by Keaton’s trusty comb, “Montero”. This has driven him to create food that is as delectable as his hair. Keaton learned the craft of homestyle cooking and shares one of his secrets with his rendition of a home pot pie. Keaton’s favorite kitchen utensil is a frying pan so he can fry up a good meal and then defend his country against the zombie apocalypses.

However at home he lives his life as a saxophone beast who can swing with the best of them.

Do you know how many atoms make up a taco? Well, Mathew doesn’t either. Mathew is the Whole Bite team’s suave designer and British food expert. Using this expertise, Mathew brings a whole new style of food and design to the team that is considered a necessity to the group’s greatness. Mathew’s favorite kitchen utensil is the spatula. When asked why he started cooking, Mathew responds ”My childhood hero was Spongebob Squarepants and through him I learned the right way to cook with love and compassion.” This hero inspired Mathew to become the cook he is today.

Keaton Goodwin

Mathew Heighway

Photos by Mathew Heighway

WholeBite 40 Outside of Whole Food’s newest sotre at the Domain, Astin Texas.

41 WholeBite

The

Wh le Story

T h e

ai r buzzes in

the new Whole

Foods Domain as

Tim Cur rens gets in

l ine w i th h i s f r iends to

ser ve h imse l f some of

the popular Whole Foods

Ind ian food. As he he lps

h imse l f, swarms of customers

z ip by w i th the i r shopping car ts

loaded wi th organic produce

ranging f rom f ru i t to e laborate ly

decorated cakes.

“ I managed to get some of the Ind ian

food because i t ’ s real ly n ice there and i t ’ s

natu ra l and that ’ s someth ing I look fo r. ”Tim

Cur rens, Whole Foods Domain Customer.

Tim ’ s not the on ly one he lp ing h imse l f

to a box of Whole Food ’s icon ic food se lect ion.

Hundreds of people ever yday are going to the

new Whole Foods Domain locat ion. Opened on Jan

Story and photos by

Mathew Heighway

WholeBite 42

15, 2014 the s tore has been fu l l

to the br im w i th Aust in ’ s nor thern

inhabi tants. Ever y day the s tore

i s packed wi th people shopping

for a var iety of organic foods

and of ten jus t going for a b i te

to eat dur ing luncht ime. But more

of ten than not, the focus i s on the

produce.

When asked why she goes to

the Whole Foods Domain, Fay

Bennett, a Whole Foods customer

responds, “ f ru i t, vegetables,

p rote in powders. Organic foods. ”

The w ide se lect ion in the 63,000

square foot s tore draws many

people f rom North Aust in to shop

for the i r f resh organic produce.

Wi th la rge ais les f i l led to the br im

w i th var ious i tems. From prote in

powders to v i tamins and f resh

f ru i t and meats customers can

usual ly leave wi th what they

wanted. . Whatever f resh produce

a customers wants i s most l i ke ly

w i th in those wal l s. The s tore of ten

seems chaot ic as customers make

the i r way th rough a sea of people

to reach the produce they want.

But the s taf f a lways at tempt to

ass i s t those who requi re ass i s tance.

The s taf f at the Domain are a lways

mak ing the i r way th rough the a is les,

constant ly res tock ing the she lves

that appear to be eternal ly fu l l .

“ [The s taf f ] a re n ice in genera l and

he lpfu l and they know ever y th ing,

so that i s a real n ice th ing there at

the s tore, ” Bennet t e laborates. As

customers make the i r way dodging

the f leet of shopping car ts that

b lockade the s tore, they of ten s top

to point a customer in the r ight

d i rect ion or even lead them to the

locat ion themselves. The s taf f i s a

change for the customers who have

had to s t ruggle th rough the crowds

people who al l want to get the i r

p roduce as soon as poss ib le. But

i f a customer wants to take a break

on tap. Th i s a l lows fo r more hangout

areas where people can socia l i ze

and have a couple dr inks. Customers

can grab a beer and some lunch

and, hot or cold, go outs ide and

re lax.

“ Eat ing outs ide was a lso

k ind of hard at GateWay because

a l l there was a couple of benches

wh i le at the domain there are a lot

of s i t t ing locat ions and f i res i f i t ’ s

co ld. ”

No matter the weather, there

i s a lways a p lace to s i t and en joy the

atmosphere of the s tore. Th i s lets Tim

and Fay hang out w i th the i r f r iends

outs ide even dur ing the cold Texas

w inters. Th i s a l l round avai labi l i t y

a l lows fo r customers to eat outs ide

no matter the t ime of year.

“A l l the s taf f there ’ s real ly

n ice and the people at the checkout

i t ’ s real ly n ice to have a l i t t le

conversat ion w i th them as you go

out, ” Tim sa id. “ They ’ re funny qu i r ky

they can take a breath of a i r outs ide.

“Outs ide the door you can l i ke eat

outs ide and i t ’ s n ice or ins ide on

l i ke a balcony … i t ’ s n ice you can

jus t watch the s tore. ” Cur rens sa id.

As people take a br ie f resp i te f rom

shopping, there are many p laces

where they can take a seat and

en joy the atmosphere of Whole

Foods. As the customers s i t, they can

en joy a f resh smooth ie or en joy f resh

baked goods that are made dai ly at

the Whole Foods Domain . Or i f they

fee l l i ke re lax ing even more, they can

go to the Whole Foods Domain bar.

At the center o f th i s g iant s tore i s a

bar w i th over 30 Aust in brewed beers

“..It feels Austin “

The Whole Foods Domain has an extensive selection of fresh produce avaidable.

43 WholeBite

people. I t ’ s ver y good for aust in, i t

fee ls Aust in, ” Cur rens sa id. The Whole

Foods s tore chain was created in

Aust in over 30 years ago but i t s t i l l s

seems to reta in the core values that

a l l Aust in i tes ho ld dear.

“ I t i s a lways jus t fu l l to the br im

of people and t r y ing to get the i r

natu ra l l p roduce and when I at tempt

to get my car t th rough that s tore

i t ’ s l i ke being on 360 dur ing rush

hour, ” says Dayne Loun, Whole

Foods Domain customer. The h igh

at tendance of the new s tore makes

the exper ience unen joyable for fo r

some. Loun i s among those who fee l

the s tore i s too crowded to a l low for

an en joyable exper ience. She speaks

of constant ly being harassed by the

people around her who want to get

by and fee ls that she must constant ly

rush around and can ’ t take her t ime

to decide what product she w i l l buy.

For some i t ’ s more of an annoyance

than others Cur rens exp la ins “ I mean

i t ’ s k inda busy but I guess Aust in k inda

fee ls l i ke that now, ” He recognizes

the chaos, but fo r h im he doesn ’ t

m ind i t as much s ince ever yone i s

genera l ly pol i te to h im.

The cause of th i s d i sorder cou ld

be due to the temporar y c losu re of

the past nor th Aust in Whole Foods

locat ion in Gateway. I t c losed

for renovat ions the same t ime the

Domain s tore had i t s opening

ceremony. Th i s had requi red the

customers of the prev ious s tore

to at tend the new locat ion. Once

the Gateway locat ion reopens the

t ra f f ic at the s tore may change.

“Once the gateway locat ion

reopens I w i l l be happy to never

go back to the chaos, ” Loun sa id.

Unt i l then Loun w i l l deal w i th the

increased number of customers unt i l

she retu rns to the Gateway s tore on

i t ’ s reopening.

For others l i ke Cur rens, the

s tore i s s t i l l en joyable even w i th a

l i t t le b i t o f overpopulat ion and he

w i l l shop there fo r the foreseeable

fu tu re. He doesn ’ t jus t shop there;

Whole Foods Domain i s a socia l

locat ion fo r Tim. “ I t ’ s fun to jus t go

there w i th f r iends and wh i le some

of us shop the res t o f us jus t have

a couple beers and work our way

th rough the se lect ion there. ” he

sa id. Th i s i s the case for many

people who at tend Whole Foods

on a regu lar bas i s. “And I l i ke to

have a look around, I t ’ s fun to

look at the merchandise and s tu f f

a l though i t ’ s, a round there i t ’ s

k inda busy ” sa id Tim.

“ I def in i te ly pre fer i t

because, o f course you asked

dis regarding dis tance but even

though i t ’ s b igger, there ’ s more

se lect ion there and i t ’ s ver y

n ice. The other one at Gateway

jus t fee ls k inda cramped to me I

dunno. ” sa id Tim. The new Domain

s tore i s h i s chosen locat ion

fo r food, dr ink and socia l i z ing.

Many people are mak ing the

same decis ion ever y day as they

choose to shop and dine amongst

the br ight she lves at the Domain

Whole Foods. A f te r the i s sues w i th

the over c rowdedness of the s tore

recede, the s tore w i l l become

even more of a socia l locat ion

fo r i t ’ s nor thern customers and wi l l

cont inue bus iness as usual .

The Whole Foods Domain has an extensive selection of fresh and exotic foods. In this picture the large collection of olives they have avaidible.

“ It’s just a nice, crazy place. “

WholeBite 44

GOT TO EAT HEALTHY....

CHOOSE PHILI

45 WholeBite

Eating Out vs. COOking in

Fewer than 60% of Americans prepare their own meals at home. That is almost half the population that goes out to eat or gets take away more often than not. Although this can be a time saver, in the long run, the affect to ones health and financial position can cause some to regret the

decision to not cook their own meals. Here are some reasons from forbes.com and webmd to prepare your own meals at home that may surprise you.

Chefs at mid-ranged restaurants often use a lot of salt and oil to make their meals taste better and remain easy but this can really add up and make the meal

unhealthy.

It can be faster to cook your own meal if you prepare multiple meals at once and then cook them throughout the week. An average preparation time of 15 minutes according to the Boston Globe

The food cooked for a single meal at home can often me reheated later and continue to feed multiple people for several days.

The only way fast food is cheaper is solely on a cost to calorie basis while based on size, weight, and nutritional content cooking at home is significantly cheaper.

According to the Boston Globe, it costs twice as much to eat at Chile’s, a medium sized restaurant chain, than to cook a similar meal at home. That is not including the extra supplies you get by buying ingredients in bulk.

Story by Mathew Heighway

Less salts More nutrition

Faster

Leftovers Cheaper

Welcome to the future of Juicing

the All-neW o m e g A sieve Juicer

simply the Juiciest

products, they have to be damn good for us to even consider it.”

Tiffany and Leon have been doing very well for the last 15 years, delivering cookies to people. Some of the huge popularity

father at the hospital, or just a group of co-workers wanting a break from their long day of work, we actually connect people through big and small moments in their lives.” Although the company has been wildly successful with its current line of treats, some people have wondered about vegan or low-calorie options for more health-conscious cookie recipients. “If there’s a way to do it to where we don’t sacrifice any taste and quality, then we might look into it. But we pride ourselves in the very best tasting product possible, and a lot of times, the healthier options just don’t meet our standard of taste.” Leon explained. “The way we look at ourselves is that we’re an affordable luxury, that people should have in moderation. Plus, there’s nothing healthier than being happy, and that is what we sell….happiness.”

Story and photos by Connor Somerholter

WholeBite 34 35 WholeBite

Continued from page 37

was actually pleasantly surprising to the two founders. “I think Tiff ’s Treats has become such a hit because everything we do, we do it to make people happy.” Leon explains. “Whether it ’s someone sending a congratulations box of cookies to a new mother and

WholeBite 46

With the revolutionary PainFree™ hypodermic booster needle, this N0N EnduranceBand

lets you enjoy more of what you love.

Press the button, and the Inline Air Filters on the bottom of the device inject pure O2 into your bloodstream, allowing cellular respiration to happen more efficiently, letting you to

keep going for hours.

47 WholeBite

nutella pie pops

WholeBite 48