Austin Restaurants – Horseshoe Lounge Austin Sat, 15 Jan 2022 15:23:36 +0000 en-US hourly 1 Austin Restaurants – Horseshoe Lounge Austin 32 32 Opening of Phase 1 of Lakeline Park in the summer at Cedar Park; Pflugerville officials consider changes to Lakeside Meadows and other area news Sat, 15 Jan 2022 13:00:00 +0000 Construction is underway at Lakeline Park in Cedar Park. (Courtesy of the City of Cedar Park)

Read top business and community news from the past week from central Texas.

Cedar Park-Leander

Opening of the first phase of Lakeline Park this summer in Cedar Park

The first phase of Lakeline Park is expected to open in the summer of 2022, according to the City of Cedar Park.

Amy’s Ice Creams opens Cedar Park location

The Austin-based ice cream company will open a Cedar Park location in late spring or sooner, according to the company.

Maggie Mae’s opens second bar and restaurant in Leander

The bar and restaurant host live music and offer a food and drink menu of burgers, hot dogs, sandwiches, wings, and more. The original Maggie Mae’s on Sixth Street in Austin opened in 1978.

Vertical construction from the Northline mixed-use development in Leander

Vertical construction will soon be underway at Northline, the 116-acre mixed-use development in Leander.


Pflugerville officials considering revisions to Lakeside Meadows development

Pflugerville officials are considering a slew of changes to the 400-acre Lakeside Meadows mixed-use development located south of Lake Pflugerville.

Taylor Girtman and Carson Ganong contributed to this report.

Automation is the future of food, and the future is now: AI on your plate – Food Thu, 13 Jan 2022 22:25:40 +0000

The “workshop and backbone” of Iron Ox’s greenhouse automation system, the Grover mobile support robot navigates the greenhouse to get plant growing modules where they need to be and is able to lift over 1000 lbs. (Courtesy of Iron Ox)

As the COVID-19 pandemic continues to require endless adaptations in the way we move around the world, we are increasingly aware of changes in the way food gets to our plates. Labor shortages in the hospitality industry, which saw a quit rate of nearly 7% in 2021, have disrupted operations, resulting in shortened hours and limited menus. The agriculture industry workforce has shrunk dramatically due to a myriad of outside influences; In addition, the industry plays a major role in perpetuating its greatest challenge: climate change.

Automation from the dirt to the dining room presents a solution, relieving the pressure on restaurateurs, farmers and the land itself as they try to meet the challenge of feeding a growing population with desires and varied needs. From labor shortages and supply chain disruptions to the existential threat of climate change, food-industry-centric Austin-area businesses are embracing robotic helpers in hopes of mitigating current challenges and proactively address the future.

Robots can also have green thumbs

In early 2022, consumers will enter local grocery stores in Austin and see more fresh produce labeled “Texas Grown” than before. Much of it will come from South Austin to Lockhart, and it will have been grown sustainably and with the help of artificial intelligence.

California-based Iron Ox opened its latest AI-enabled farm in the spring of 2021. Its hydroponic greenhouses can produce more food and use fewer resources on 535,000 square feet than a traditional farm of the same size. Inside, robots help plants thrive in a relationship that is changing the way we think about food culture today.

“Every day and every week, our farms become more efficient. We give plants exactly what they need and nothing extra. – Brandon Alexander, CEO of Iron OX

Each plant on the farm is analyzed several times during its life cycle to learn more about its needs. Providing the perfect amount of water, nutrients and sunlight needed leads to better products and less waste, says Brandon Alexander, CEO of Iron Ox. He refers to this process as a nice feedback loop.

“Every day and every week our farms become more efficient,” says Alexander. “We give the plants exactly what they need and nothing superfluous.”

Eliminating waste in industry is a major step towards more sustainable growth and Iron Ox technology means no more guesswork. Robots not only take on the laborious and tedious tasks, but also allow farmers to better understand the complex needs of plants. “To create perfect quality products every day, you have to refine every plant,” says Alexander.

Robotics makes this level of detail possible at the scale needed to feed a large population. In the United States, produce travels about 1,500 miles on average from farm to plate. Iron Ox’s greenhouses can be set up near any major city and would make local produce accessible to more people. In the long term, Iron Ox believes this technology could help us reverse climate change and ultimately feed the world sustainably.

This machine makes burritos

In collaboration with startup Now Cuisine, Freebirds World Burrito is set to open fully automated burrito bowl kiosks starting this year. Pilot program locations are not final, but may include office complexes, airports, hospitals or universities. These kiosks are intended to deliver a fresh hot meal to people on the run at a time when brick-and-mortar locations are backed up and overused.

Rendering of a Freebirds take-out kiosk, which Freebirds plans to install in high-traffic areas like office lobbies, airports and hospitals (Courtesy of Freebirds)

According to Alex Eagle, CEO of the company, there are many good reasons to go in this direction. “Every day, I watch the employees at our Austin-based headquarters order lunch to be delivered to a driver, one bag at a time,” says Eagle. “Customers want delivery, but it’s extremely inefficient economically and environmentally.”

The kiosks would not only ease the pressure on positions such as cashiers and cooks, but also on delivery drivers. As more people work from home, avoid high-traffic areas or prefer delivery for other reasons, services like UberEats and Grubhub are also struggling to keep up with demand.

“Kiosks won’t replace delivery, but they have the potential to meet consumer demand for faster, fresher, and cheaper prepared meals in a more environmentally friendly way,” Eagle says.

Server bots

In North Austin, Sangam Chettinad Indian Cuisine uses robots to bring food to tables. The restaurant had been open for a few years when the pandemic hit. Co-owner Nalluraj Devaraj says their customers have motivated him and his partners to innovate and keep their doors open. “I never closed a single day,” says Devaraj. “And at first it was hard.”

“In the future, I’m 100% confident that this technology will take over restaurants.” – Nalluraj Devaraj, co-owner of Sangam Chettinad Indian Cuisine

When the city of Austin announced dining hall closures, Sangam became an all-to-go operation. When the city announced dining halls could open at 25% capacity, Sangam immediately remodeled the interior and was ready to welcome customers the next day. Sangam followed every capacity mandate in the city, eventually fully opening its dining halls.

As capacity grew, Sangam found it harder to fill positions and serve customers. When Devaraj first heard about robots being used in a restaurant, he knew the technology could be an asset to Sangam.

While a waiter takes the order, the robot navigates the dining room using sensors to deliver it. Automating this step gives servers more time to work on other tasks, and customers are entertained along the way. Devaraj says the robots are also hygienic and, he hopes, customers feel more comfortable dining inside. Because some people still prefer to eat at home, robots help manage take-out orders for customers who want contactless pickup.

Devaraj says the technology is not perfect and if he had multiple robots on the floor at the same time, they would get confused. Although he thinks it’s the way of the future, robots are just an assistant for employees for now. “In the future, I’m 100% confident that this technology will take over restaurants.”

The absolute best sushi in the United States Tue, 11 Jan 2022 22:28:00 +0000

In the city of Las Vegas, indulgence is paramount. By this reputation, even though it has been thrown in one of the driest places in the world, far from any nearby stopovers, Vegas is still the place to be for great sushi. Like its sister city of LA, Las Vegas has too many primo restaurants to count. You can find any style of food you crave here, and it just might be the best you have ever had. When it comes to top-tier sushi establishments, it’s easier to narrow things down to one chef and two locations (according to Las Vegas Magazine). Sushi master Nobu Matsuhisa and his eponymous establishments reign supreme on the Vegas sushi scene.

Sushi lovers can choose between a visit to the Original Nobu Sushi at Virgin Hotels in Las Vegas, or a trip to one of the world’s greatest Nobu restaurants at Caesars Palace. (These days there are places all over the world). In the latter, diners have the opportunity to enjoy edomae-style sushi: a smooth and clean piece at the same time. And when it comes to dining at a Nobu outside of Vegas, The New York Times reports that the pomp and circumstances may seem different, but the exceptional flavors and experience remain in any restaurant. Chef Nobu is an original, and his name still serves some of the best fish around.

Annual Community Guide: Many restaurant and shopping companies came to Round Rock in 2021 Sun, 09 Jan 2022 17:55:00 +0000 4000 E. Palm Valley Blvd., Round Rock

4 Flix Brewery

2200 I-35 Frontage Road, Ste. B1, Round Rock


$$ K

5 Whiskey Cake Kitchen & Bar

2600 N. I-35, Rocher Rond



6 Brushy Creek Cafe

601 Conservation Drive, Austin




7 Deckhand Oyster and Seafood Bar

701 W. Louis Henna Blvd., Austin



8 Louisiana crab shack

2250 E. Palm Valley Blvd., Ste. 215 Round Rock



9 Smokey Creek Cajun Bar and Grill

910 Round Rock Avenue, Round Rock


$$ K


10 Alfred’s Restoration

2100 Double Creek Drive, Ste. 100, Round rock



11 Alamo Coffee Co.

1021 Sendero Springs Drive, Round Rock



12 Dutch Bros Coffee

1700 E. Palm Valley Blvd., Ste. 850 Round Rock



13 Café Floor Lamp

201 E. Main St., Ste. 101, Roche Ronde




14 Aladdin Halal Grill

2051, chemin de l’école Gattis, Ste. 630, Roche Ronde



15 The urban turban

4257 Gattis School Road, Round Rock


Facebook: the urban turban



16 Ambur Fire Smash Burgers & BBQ

5430 highway. 79, Rocher Rond



17 Whataburger

281, boul. University, Round Rock




18 Restaurant Milano

1700 E. Palm Valley Blvd., Ste. 300, Round rock



19 Palermo Pasta House

121 E. Main St., Round Rock




20 Brasas Peruanas

206 N. Mays St., Round Rock


Facebook: Brasas Peruanas


21 El Takobar

118 E. Main St., Round Rock


Facebook: El Takobar


22 Taco Palenque

130, boul. Louis Henna, Rocher Rond





23 HARE House of Beauty

302 W. Main St., Ste. 104, Round rock


24 Illusion Beauty Salon

2013 N. Mays St., Round Rock


25 Pinky & Co Beauty Bar

17220 RM 620, Ste. 115 Round Rock


26 Sha Sha Beauty Shop and Hair Salon

110 N. I-35, Ste. 130, Roche Ronde


27 Creation Shakim hairdressing studio

3021 S. I-35, Ste. 17, Round rock



28 Big Frog custom t-shirts and more

2851 Joe Dimaggio Blvd., Bldg. 3, Ste. 6, Round rock


29 dd reductions

2601 I-35 S., Ste. 200, Round rock


30 divinely designed hair and wigs

106 S. Harris Street, Round Rock


31 Goodwill

677, boul. University, Round Rock


32 Rhé

306 W. Main Street, Round Rock

33 Uptown Cheapskate

2601 I-35, Ste. D-300, Round rock


34 Urban Betty

3001, boul. Joe DiMaggio, Ste. 1350, Rocher Rond




35 Manpasand supermarket

130 Sundance Parkway, Ste. 100, Round rock


36 Sam Bass Market

2111 Sam Bass Road, Ste. 100, Round rock


Facebook: Sam Bass Market

37 The Sweet Tooth Parlor Bakery & Cafe

808 E. Palm Valley Blvd. Ste. 200, Round rock


38 blessing supplements

D-Choice Retail



39 iTIle

120 Sundance Parkway, Ste. 200, Round rock


Facebook: iTile ATX

40 Merry’s Mud Pottery House

306 E. Austin Ave., Round Rock

Facebook: Merry’s Mud Pottery House


41 PetSuites

15940 Great Oaks Drive, Round Rock



42 Happy Clouds Smoke & Vape

602 E. McNiel Road, Ste. 114, Rocher Rond


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Upscale Mississippi Coast Restaurant Hosts Brunch Sat, 08 Jan 2022 10:42:45 +0000

Drag queens Ivy Dripp and Lexis Redd D'ville open the drag brunch at White Pillars in Gulfport, Mississippi on Sunday, December 19, 2021. Almost everyone involved in the White Pillars always sold out monthly drag brunch agrees on the set - up seems unlikely.  This is the Deep South, and White Pillars has been “an icon” on the coast for so long.  (Hannah Ruhoff / The Sun Herald via AP)

Drag queens Ivy Dripp and Lexis Redd D’ville open the drag brunch at White Pillars in Gulfport, Mississippi on Sunday, December 19, 2021. Almost everyone involved in the White Pillars always sold out monthly drag brunch agrees on the set – up seems unlikely. This is the Deep South, and White Pillars has been “an icon” on the coast for so long. (Hannah Ruhoff / The Sun Herald via AP)


It was an hour after brunch at the White Pillars restaurant in Biloxi when Lexis Redd D’Ville lifted a white stiletto heel boot and stepped onto a solid oak dining table. Around the room, 100 people waved $ 1 bills in his direction.

The dining table the drag queen strutted and twirled on in her sparkling gold bodysuit (she had just taken off a festive red coat with white trims) was occupied by Steve Delahousey and his friends, a regular at White Pillars. While D’Ville was dancing, Delahousey picked up the special gold toy gun that he had purchased on Amazon for this moment. Delahousey leaned back in his chair, pulled the trigger, and threw $ 1 bills in the air around D’Ville.

“If you think about it, on a Sunday where else is this going on here? Said main server Dillon Wales, a 29-year-old native of the Coast.

Wales, who started working at White Pillars about two and a half years ago, said the restaurant’s regular brunch, which launched in 2019, was part of the draw for him. Wales is gay, and the drag brunch showed him the company respects and celebrates LGBTQ people.

Almost everyone involved in White Pillars’ always sold out monthly brunches, from queens to restaurateurs, agrees the setup seems unlikely. This is the Deep South, and White Pillars has been “an icon” on the coast for so long that Delahousey remembers coming there with his father, a Biloxi detective, as a child decades ago.

“I will say that I pride myself on taking risks and opening doors that people never expected,” said Autherius Lawson, the Gulfport native who plays the role of D’Ville and hosts the event.

“I was a kindergarten teacher until May – a young, gay African American kindergarten teacher in southern Mississippi, hosting a drag brunch at the White Pillars of all places.”

Lawson lived on the coast until recently, but other artists were less familiar with Biloxi.

“For it to be such a rural town in the Bible Belt, I was shocked to see the participation of all demographic groups – especially the heterosexual community,” said Ladi Phat Kat, a 20-year-old queen of Shreveport. of experience in dragsters.

But in another way, it makes perfect sense. Long dependent on tourism, the coast has always been a place where rigid Mississippi notions of propriety tilt in favor of profit. At White Pillars, the drag brunch was a real bargain.

And there is no real mystery to their success, explained Ladi Phat Kat.

“We are very entertaining,” she said.


The queens arrive in Biloxi from neighboring corners of the Deep South: Shreveport, Mobile, New Orleans, Baton Rouge, Hattiesburg and the tiny Cut Off, Louisiana.

Lawson’s path to drag began with acting, when he played Angel Dumott Schunard in a local production of Rent. The character was a drag queen (although many fans and critics believe she is a trans woman, and some actors have described her as such), and Lawson realized he loved the performance.

He started performing at Club Veaux, a now closed bar in Biloxi, around the age of 18.

Lawson says he came from “a very Southern Baptist background” and that his family did not immediately embrace his drag career.

“I cried,” her mother Evelina Brunell said in an interview with the Sun Herald. “It was just a shock.”

When asked to help her with makeup before church, Lawson said he knew she was back.

Today, she attends several of her performances, notably at the White Pillars. Her favorite numbers in Lexis Redd D’Ville’s repertoire are songs by Whitney Houston.

“He has a great entrepreneurial spirit and I love to see him succeed,” she said.

Lawson’s career grew with the expansion of dredging to the coast. Dragging is a staple of gay bars like Sipps in Gulfport and Just Us in Biloxi, but it’s not uncommon in predominantly straight spaces. Recently, Lawson performed at the Knock Knock Lounge in Waveland.

“I certainly never would have expected to drag in Waveland,” he said. “It’s not necessarily the corner of the woods where a 6’3 African-American man with a wig would do too well.”

From the bayou to Hub City, the queens of the white pillar cast claim the small southern town as their own.

When D’Ville can’t accommodate, Ivy Dripp, Miss Gay Louisiana American 2019, takes her place. Offstage, Dustin Gaspard’s home in Cut Off, Louisiana was destroyed by Hurricane Ida in August.

“I’m still homeless,” he says. “I am still rebuilding my house by hand. I’m glad I can escape and come and do this.


For White Pillars, drag brunch is both a statement of values ​​and a business opportunity.

Co-owner Tresse Sumrall said it started with conversations with restaurant staff, about 40% of whom are LGBTQ. They mentioned that a group of local drag queens had followers on the coast. Why not organize an event at White Pillars?

The first drag brunch took place in 2019. It was full, like every other drag brunch since, except one.

Since she and her husband, Chef Austin Sumrall, opened the restaurant in 2017, they have emphasized that while they offer high-end food (Austin is a James Beard semi-finalist) and service, they are not an establishment of white tablecloths.

With its neoclassical facade, however, White Pillars can feel like a stuffy place, Tresse Sumrall said.

“But drag brunch really brought in a whole new demographic,” she said.

She encountered a certain setback. People would call to make a reservation on Sunday and would find the restaurant was closed for a paid event.

“’Drag brunch? We will never come back there again, ”she remembers hearing. “Okay, have a nice day.”

The event was such a success that the Sumralls have planned another full year of drag brunches, every third Sunday of each month of 2022.

Gaspard pointed out that brunch can be a more accessible event for people who might be curious about dragging but don’t want to stay late at a bar.

Lawson believes that exposing someone to hanging out can have consequences after the show ends.

“The clientele seemed to really appreciate it, which they are not used to, which was also one of my goals: to put the trail in front of people who have never seen it before, because I have the firm belief that ignorance breeds fear and fear breeds hatred, which leads to a society we cannot live in, ”Lawson said.


On the Sunday before Christmas, the public begins to arrive shortly after 10 a.m. They take a seat in the dining room and sip mimosas while the queens get ready upstairs.

The logistical choreography required to achieve an immersive dragster experience has already been underway for weeks. Lawson schedules openings and closings and occasionally makes changes to the song lineup at the last minute. (Gaspard is bringing additional outfits in case that happens.)

A few days earlier, Tresse Sumrall went to the Regions Bank to collect $ 1,500 in $ 1 bills.

The money is loaded into a messenger bag carried by manager Michael Sigafoose. Some people, like Delahousey, arrive prepared with a lot of their own bills, but others have to exchange $ 20 and $ 100 for the $ 1 in Sigafoose’s bag.

Upstairs, production manager Lenora Norman helps the queens get dressed.

Lawson’s mother, Evelina Brunell, sits down at his table with a few friends who have told her they want to see Lexis Redd D’Ville play.

At 11:40 a.m., Lexis Redd D’Ville and Ivy Dripp walked into the room to cheers and applause. D’Ville asks how many people are at their first drag show. About a third of the audience, most of whom are young or middle-aged white women, raise their hands.

“Fear not, your friendly neighborhood queers are here,” she announces.

Soon Delahousey is putting money into D’Ville’s wide cleavage.

Ivy Dripp, channeling Marilyn Monroe in a white dress, delicately snatches the tickets from the outstretched hands of the adoring audience as “Santa Baby” plays.

Aariyah Sinclaire, dressed in a fashionable pink tulle coat that she herself made (each outfit is handmade by the performer or by someone she knows), bends over backwards and twirls in his stiletto heels. When she takes off the coat with a dramatic fanfare, a young man named Trent, who works with Norman, rushes out onto the dance floor to pick it up for her.

Trent is one of two young men tasked with collecting the dollar bills, which often requires crawling across the floor to grab handfuls of money. He wears a Christmas tie decorated with pugs and carries a wicker basket for the money.

“They make me sweat, I tell you what,” he said.

As the room fills with the smell of coffee, other drinks still flow. Spectators leave their seats to dance. Some servers join them.

“I have no idea where to pick up the dollar bills,” Trent said, watching the crowded dance floor from the sidelines.

For the final number, each queen returns to the room. Lexis Redd D’Ville drinks a bottle of prosecco. Three spectators climbed onto the bar. The line between performer and audience blurs as the show becomes a party, queens and mortals trembling together.

There is a final call for the performers and a round of applause.

Ivy Dripp tells the audience they can keep putting money in her chest.

“We appreciate this.”

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Restaurants close dining rooms, cut hours as omicron wreaks havoc on already tight workforce Thu, 06 Jan 2022 10:09:21 +0000 It’s starting to look like 2020 again to the restaurant business as omicron takes a bite out of an already tight workforce.

Then restaurants closed on government orders to slow the spread of COVID-19. Now, they close or return to take-out only when the latest variant infects employees, leaving them without sufficient staff to open their doors.

“Things were thin enough already, and then when you add omicron on top of that… it doesn’t take too many employees who get sick before you’re in a position where you really can’t deliver the service you want. to provide to your customers, ”said Kelsey Erickson Streufert, spokesperson for the Texas Restaurant Association.

Terry Corless, CEO of Mad Dogs Restaurant Group – which includes six restaurants, bars and a take-out beverage operation in downtown San Antonio – put it this way, “Add omicron, and you’ve got an almost untenable situation. “

Across the region this week, future diners discovered that more restaurants had closed or were no longer serving in dining rooms.

Bill Miller Bar-BQ has temporarily closed its dining rooms due to understaffing.

Ronald Cortes / Contributor

Bill Miller Bar-BQ, which has branches throughout the region, said it is temporarily closing its dining halls in San Antonio and Austin due to continuing staff shortages. The San Antonio-based chain said this week it plans to reopen in-store restaurants on Monday. Customers used its drive-thru, curbside and delivery services.

“We apologize for the inconvenience caused and appreciate your understanding,” the channel said in a Facebook post.

Jim Guy Egbert, CEO of Bill Miller, did not respond to a request for an interview.

Restaurants have been hit hard by the pandemic and have struggled for months to attract and retain employees.

Seventy-eight percent of operators surveyed by the Texas Restaurant Association last year said they didn’t have enough workers to meet customer demand, Streufert said.

In response, many are raising wages and offering hiring bonuses and other incentives. Bill Miller said in April he would increase his starting salary to $ 12 an hour, from around $ 10 previously offered for many positions.

When dining rooms closed at the start of the coronavirus pandemic last year, many employees lost their jobs. Higher pay and better hours and benefits elsewhere, health issues and a desire to go back to school or try something new have prompted some to leave the industry temporarily or permanently.

“A lot of these people went into other industries,” Streufert said. “Some of them will come back, but a lot of them probably won’t because they already have a good situation elsewhere.”

A customer discovers that the dining room at the Bill Miller Bar-BQ restaurant on Bandera and Guilbeau roads is temporarily closed.

A customer discovers that the dining room at the Bill Miller Bar-BQ restaurant on Bandera and Guilbeau roads is temporarily closed.

Ronald Cortes / Contributor

Parents also face daycare and school closures or reduced capacity, making it difficult for them to return to work, she added.

As the pandemic nears the end of its second year, the spread of the omicron variant is the latest curve the industry faces. As employees fall ill, restaurants see no option other than closing and scaling back operations.

Corless said three of Mad Dogs restaurants have closed because managers and staff are sick and it has been difficult to find test kits to make sure the remaining workers are safe.

But keeping the chain’s locations staffed has been a challenge for the past 18 months, he said. The company has raised wages and is offering a $ 300 signing bonus, among other perks, in an attempt to fill jobs. The salary varies depending on the position, but salaries have generally increased from 20% to 25% or an additional $ 3 or $ 4 for hourly workers.

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Troy Aikman’s latest business venture? Beer Tue, 04 Jan 2022 13:48:12 +0000

Former Dallas Cowboys quarterback Troy Aikman announced on Tuesday, Jan.4, 2022 that he is entering the beer business. He co-founded an Austin-based company that will launch Eight, a 90-calorie light beer, in Texas in early 2022.

Aikman had teased the partnership for months on Instagram, including in a post in September 2021 that detailed his rigorous training regimen and sleep schedule, ending with a beer emoji and a suggestion to “celebrate the victories of the life”.

Broadcaster Fox has long talked about good health – someone who probably wouldn’t drink beer without knowing the calorie count. “I drink 1 to 2 gallons of water a day,” he says The morning news from Dallas. “I make sure I sleep well. I eat really well. I’m training. But I also feel like life’s victories and special moments need to be celebrated.

Aikman says he feels like he’s been in the beer business for years, anyway. He worked for a Miller distributor in Oklahoma in college – a job he got at the suggestion of then-trainer Barry Switzer. After Aikman retired from the Cowboys, he did a few national campaigns for Miller Lite. When he opened his Troy’s restaurant in Arlington, he called himself a “Miller Lite dude” at the time.

But more recently, Aikman said he “didn’t like the options” available for light beers.

“Being so meticulous and careful with what I put in my body, it would be great if there was a better beer than what was available,” said the three-time Super Bowl champion.

Eight has been a project for several years and in at least three states. Aikman researched with members of the Food Science and Technology Department at Oregon State University before partnering with Faubourg Brewing Co. in New Orleans to make the beer. The company’s headquarters are in Austin, a city Aikman considers “more authentic” to the brand than his hometown of Dallas.

Eight is made with organic grains and is a fully malted beer, which means it does not contain corn or rice. Aikman joined master brewer Phil Leinart and several other co-founders for all tastings during the brewing process.

He hopes this will intrigue health-conscious people. The “early risers”, Aikman calls them: “People who get up in the morning with a specific purpose and want to be better. “

It is named after Aikman’s jersey number as a varsity and professional athlete. Aikman is also inspired by the number eight, which represents strength and balance, he says.

So far, Eight is the only beer in Aikman’s six-pack.

“But,” he says, “we’ve at least made contingency plans down the road” if the team decides they want to brew more beers.

Eight is expected to go on sale in bars and restaurants across Texas in February 2022. The company will then take a hiatus before considering expansion into other states, Aikman said.

Eight will be sold in boxes of six, 12 and 19.2 ounces in Texas retail stores starting in March 2022.

For more food information, follow Sarah Blaskovich on Twitter at @sblaskovich.

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This app helps prevent food waste by connecting consumers to surplus food at local restaurants in Providence and Boston. Sun, 02 Jan 2022 11:01:30 +0000

“It blew up a light bulb,” she told The Globe. “This is something that could happen every night at any local food store. “

Basch said she started partnering with like-minded entrepreneurs and quickly co-founded To Good To Go, a new app (available for iOS in the Apple Store and on Google Play for Android) that connects consumers at surplus restaurants, bakeries, cafes and grocery stores at the end of each working day, ensuring that unsold food is not wasted. The app has just been launched in Providence.

Lucie Basch is the co-founder of To Good To Go, a new app that connects consumers with restaurants and grocery stores with a surplus to avoid food waste. The application has just been launched on the Providence market.Too good to go

Q: How does the app work?

Basch: Consumers download the app, browse nearby participating locations, reserve, and pay for a “Goodie Bag” to collect. Then they will go to the store during the pickup window, depending on the choice and closing time of each location. The content of each “Surprise Bag” varies daily and users of the app can expect to get a range of products at one-third of the retail value: a bag of fresh fruits and vegetables, three slices of pizza or a few. extra sushi rolls, a pint of gelato, or an assortment of pastries.

Q: From your perspective, how serious is the food waste problem in the United States?

Basch: [About] In the United States, 40 percent of edible food is wasted, and as the latest IPCC report points out, food waste contributes 10 percent of all global greenhouse gas emissions. If food waste were a country, it would be the third largest emitter of greenhouse gases after China and the United States. The need to make the link between food waste and climate change is more crucial than ever. In fact, Project Drawdown ranks reducing food waste as the best way to tackle climate change. Saving a single meal with the Too Good To Go app cuts the carbon footprint of charging a smartphone 422 times, while supporting local businesses at the same time.

Q: What markets are you in? And why did you choose these markets?

Basch: We are present in 12 American markets, including New York, Boston, Philadelphia, Chicago, Washington, DC, San Francisco, Seattle, Jersey City, Portland, Austin, Baltimore and now Providence. We chose these cities based on a number of factors – bigger, denser cities to start with, in order to have the greatest impact possible.

Six years after its creation, we are present in 17 countries and have saved more than 107 million meals thanks to this ultra simple concept.

Q: What about the Providence market that stood out for you?

Basch: Providence has always been one of the top cities on our radar, given its bustling food scene and environmentally conscious locals, especially as we’ve focused on expanding northeast into the last part of 2021. Although much progress has been made, 100,000 tonnes of food is buried in the central landfill every year (RIRRC) and is expected to reach capacity by 2034. We look forward to being a partner for food businesses looking to operate more sustainably.

(To Good To Go has partnered with over 50 local restaurants, cafes, bakeries and grocery stores in the Providence area including Roma Ristorante, Ellie’s, New Harvest Coffee, The Nitro Bar, Crepe Corner. Others are added frequently .)

Q: How is Too Good to Go helping business owners, especially during the pandemic?

Basch: The pandemic has rocked the food and restaurant industry around the world. Closures and a decrease in foot traffic have exacerbated an already growing problem and unfortunately forced many people to close their doors. Too Good To Go remained open in all 14 European countries and was quickly launched in the United States, Canada and Ireland, to provide a solution for consumers and businesses to minimize food waste and recover some operational costs. Our partners also said that many new customers experience their store through the app, so this is a bit of free marketing as well.

Q: How much does it cost a small business to join Too Good To Go?

Basch: Registration does not cost companies anything. We only charge a nominal annual administration fee which is deducted from the profits generated by the goodie bags. When users buy a surprise bag, Too Good To Go takes $ 1.79 in commission per bag, with the rest going straight to the store. This allows us to serve our market in 17 different countries by enabling our team to raise awareness of food waste at the retail level and provide meaningful employment to over 1,200 people.

We are proud to be a Certified B-Corporation, which is awarded to companies that meet “the highest standards of verified social and environmental performance, public transparency and legal accountability to balance profit and purpose.”

Q: How can a business join To Good To Go?

Basch: It’s super easy and fast. They just go under the heading “own a store?” On our website, complete the form and you can start saving meals the same day.

Q: Who is your target audience?

Basch: We want to work with any establishment that throws away excess food at closing time. Our partners choose us because we help their businesses run more sustainably with ease. In terms of app users, we believe that the only way to eliminate the massive amount of food waste is for everyone to play a role in the food rescue ecosystem.

Q: Do you have any data that shows the impact your app has had so far?

Basch: Our key indicator of success is our “savings rate,” which is the amount of meals we have saved based on supply. To date, since the company was founded in 2016, we have saved more than 107 million meals from the trash, representing the carbon footprint of 52,657 flights around the world. In just one year since its launch in the United States, more than 1.7 million Americans and more than 7,000 food companies have saved more than 1.5 million meals.

We are already extremely proud and inspired by the response and impact in the United States – we have grown faster here than in any of the European countries we have launched to date.

Alexa Gagosz can be reached at Follow her on twitter @alexagagosz.

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The most read stories of 2021 from Cedar Park, Leander Fri, 31 Dec 2021 21:10:00 +0000 HEB opened its second Leander store in November. (Taylor Girtman / Community Impact Journal)

From restaurant announcements to winter storm updates, here are the 10 Most Read Online Stories of 2021 from the Cedar Park-Leander Edition of Community impact journal.

1. ROUNDUP: 7 restaurants to come in the Cedar Park-Leander area

A list of restaurant announcements starting in early 2021. (Posted April 13)

2. 5 restaurants now open or to come in Cedar Park, Leander

Read about restaurants that have recently opened or are coming soon. (Posted February 8)

3. Williamson County to add more vaccination sites and open a call center next week

The county planned to open supplemental vaccination sites in Georgetown and Round Rock and expand a program to allow older people without technology to access vaccine registration. (Posted February 1)

4. NFM to Anchor $ 400 Million Hotel and Convention Center Complex in Cedar Park

Plans for a $ 400 million complex including a convention center, a hotel and a 500,000 square foot NFM store have been announced in Cedar Park. (Posted December 9)

5. Power Outages, Road Conditions: Winter Storm Updates at Cedar Park, Leander

These were updates on winter storms regarding road conditions, power outages and municipal updates. (Posted February 15)

6. Leander’s second HEB will open this fall

A spokesperson for HEB said the store is expected to open in November. (Posted September 1)

7. Boil water advisory issued to all Leander clients

A boil water advisory was issued to all Leander customers on February 16 “due to extremely cold temperatures and continued power outages in critical city infrastructure.” (Posted February 16)

8. Jack Allen’s Kitchen restaurant arrives in Cedar Park

The restaurant has announced that it will be opening its fifth restaurant in Cedar Park. (Posted March 22)

9. Perfect Game Headquarters, 80-acre Cedar Park Resort

Baseball scouting company Perfect Game has announced that it will be moving its headquarters to Cedar Park. (Posted September 23)

10. Via 313, a pizzeria opens the Cedar Park restaurant

Via 313 announced the opening of a Cedar Park restaurant. (Posted March 24)

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Good Clean Funds Supports Sober Lives Through Sparkling Tea Sales: This Local Brand Keeps Austin Hydrated & Caffeinated While Helping Those Recovering – Food Thu, 30 Dec 2021 06:16:33 +0000

Courtesy of CLEAN Cause

In a world increasingly aware – and vocal – of the realities of drug addiction and addiction, more alcohol-free options are appearing in bars, restaurants and store shelves. But an Austin-born brand keeps Austin hydrated and caffeinated while actively supporting those who are recovering.

Wes Hurt founded CLEAN Cause with the intention of helping recovering people re-enter rehabilitation into a sober day-to-day life. Half of CLEAN’s proceeds go to helping people recovering from drug addiction, and to date they have awarded more than 2,823 scholarships, worth over $ 1.4 million. And with the addition of the Kroger banners to their retailers (which already included HEB, Whole Foods Market, Amazon, Instacart, and Walmart), CLEAN Cause is poised to help thousands more.

“It was seeing the pain my addiction had brought to me and, more importantly, to my family and friends, that made me realize how much of a problem addiction is in America.” , Hurt told the Chronicle. “Nineteen million Americans struggle with drug addiction and each of them has a network of family and friends like me. So if you take that 19 million times, multiplied by an individual’s family and friend network, it quickly becomes clear that there probably isn’t a single person in America untouched by drug addiction. “

This is the second venture launched by Hurt, a self-proclaimed serial entrepreneur. The first was Hey Cupcake !, one of Austin’s very first food trailers. After visiting Magnolia Bakery on a trip to New York City, he decided to bring the cupcake craze to Austin. He had never made a cupcake in his life, but he developed a basic recipe through trial and error, with the help of his best friend’s mother, an experienced baker.

Wes injured (Courtesy of CLEAN Cause)

“We give where you drink. So wherever there is a can sold, you can bet sober living purses are available. ” – CLEAN Cause founder Wes Hurt, who has now been sober for seven years

The trailer was an immediate hit, but Hurt’s addiction to alcohol and cocaine was spiraling out of control, and he had started using opiates as well. It took him to be fired from the company and kicked out of the house by his wife for him to really hit rock bottom and decide to engage in sobriety.

“Early in my recovery there was a spark in my stomach that came without warning and it was just this: I’m going to start a business that supports recovery from addiction,” Hurt recalled. “[Initially], I had no idea what the product was, so we’ve been motivated by the cause since day zero. “

Having already been to rehab six times, he identified a supportive gap between inpatient rehabilitation and a sober life. It was during this transition that Hurt and so many of his peers returned to using. He has therefore developed a program where individuals can apply for a scholarship and CLEAN Cause will work with them to cover some or all of the costs associated with the sober living establishment of their choice, with the funds being sent directly home. (Information on how to apply for a sober living scholarship is available at

Hurt first started CLEAN Cause in 2015 as a bottled water business, selling it door-to-door from his truck to convenience stores and grocery stores around Austin. But he found himself looking for a clean, organic source of energy to stay energized as the brand grew. He also wanted to develop an attractive product that had not already oversaturated the consumer packaged goods market and could provide a sustainable source of funds to expand access to a sober life.

After sourcing Fairtrade yerba mate, a naturally caffeinated clean energy source, he worked with a food scientist to develop a line of certified organic crispy and lightly sweet, low-calorie sparkling teas. (blackberry, peach, lime, raspberry, and watermelon mint) and natural zero calorie flavors (berry mint, orange ginger, cherry lime and watermelon).

Earlier this year, he rebranded CLEAN Cause as a sparkling tea company and built the brand’s distribution center in Austin. The company now ships products to more than 10,000 stores from Mexico to Canada. By distributing internally, the company is also able to directly offer more employment opportunities to people recovering from addiction.

“We give where you drink,” says Hurt, who has now been sober for seven years. “So wherever there’s a can sold you can bet sober living scholarships are available. From football to the arts community, addiction has impacted every community and every community is looking for a way to support recovery. . That’s why we’re here, as a simple way to put your money – and your taste buds – into action. “

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