Tag: behind the scenes

Nourishing Community

Hungry For A Change

Hunger is something everyone can relate to. Some are fortunate to experience it as a fleeting sensation, a gentle reminder, but others feel it deeply, relentlessly, oppressively. While hunger is a huge issue worldwide, it’s a pressing issue here at home, too. In such a food-obsessed culture, it’s easy to focus more on the haves than have-nots and miss such glaring problems affecting our friends, neighbors, and family.

1 in 7 Central Texans are at risk, only 7% of which are unhoused, while food waste is rampant at every level of production and distribution. That old model doesn’t stand a chance, especially if The Central Texas Food Bank has anything to say about it.

The Fight Against Hunger

Serving over 60,000 people every week across 21 counties equivalent to the size of Massachusetts, I was lucky enough to get an inside view of the operations. Headquartered a short drive from downtown Austin, this hub of activity thrums with a whole different sort of energy. At any given time, a half dozen forklifts are buzzing through the immense maze of the warehouse, stacked from floor to ceiling with pantry staples, while semitrailers unload directly into the walk-in fridge and freezer, each bigger than the average gymnasium. You could easily get lost in the 135,000 square foot facility without a guide or a map.

A Fresh Approach To Food Assistance

It’s not all dry beans and pasta, though. Contrary to the common misconception, there’s a selection of fresh produce here that could put a mid-tier grocery store to shame. In fact, over a quarter of the food items moving through this building are fresh fruit and vegetables. Much of that is rescued, prevented from going into landfills for petty reasons like blemishes, odd sizes, or simply oversupply. Over 28 million pounds of produce was saved from that fate, putting into the hands of those who need it most.

From Field To Fork

That alone makes a huge impact, but that’s not enough. The Central Texas Food Bank is committed to uprooting the old system from the ground up, quite literally. Just beyond the loading docks lay two extensive gardens: One for teaching, one for larger production.

They’ve truly though of everything, including wheel chair-accessible raised beds, examples of container gardens for those without yards, and a classic “pizza garden” to appeal to kids. It feels like such a rare and beautiful opportunity to connecting with nature, providing both education and inspiration to grow your own food, no matter the circumstances.

Culinary Inspiration And Innovation

Let’s not overlook the commercial kitchen, preparing meals for the community while providing culinary training for job placement at the same time. It becomes a self-sustaining system, but only with the proper support. Volunteers are the heartbeat of the operation, sorting donations in the warehouse, distributing it through mobile pantries, delivering it to those without transportation, and more. There are plenty of hands on deck during the holidays, but there’s a continuous need throughout the year. There’s never a bad time to help, no matter how much or how little, because time is an incredibly precious resource too.

The Central Texas Food Bank gives me a profound sense of hope. There’s such unwarranted shame and stigma that remains surrounding the issue of hunger at large which is detrimental to absolutely everyone. Who wins when so many suffer? This operation is proof that it doesn’t have to be that way. Anyone that needs help, gets help. With this revolutionary approach, it is possible to stop hunger in its tracks and nourish the community.

The Central Texas Food Bank
6500 Metropolis Drive
Austin, TX 78744

Hannah (BitterSweet)6 Comments

Strike Oil in Hill Country

As one of, if not the single most important pantry staple in kitchens worldwide, olive oil is big business. Production has more than tripled in the last 60 years, skyrocketing beyond 3,262,000 tons at last count in 2019. From that endless pool of golden oil, US production is a comparative drop in the bucket; less than half of a percent of that figure is grown domestically. Finding a local olive oil producer out in the middle of Texas, of all places, is akin to finding a mirage in the desert.

However, against all odds, Texas Hill Country Olive Co is not a heatstroke-induced day dream, but a real place just 40 minutes away from the hustle and bustle of downtown Austin. Winding down twisted roads that cut through open fields, the brief journey out of town drops you into a wholly different world. Situated on 17 acres of pristine alkaline soil, the orchard is home to 2,000 olive trees. What began in 2008 as a winery quickly evolved into a world-class olive oil powerhouse, netting the small business top honors in the prestigious New York International Olive Oil Competition (NYIOOC) for their very first harvest, back in 2010.

Locals and tourists alike gather to take a peek behind the curtain, enjoying guided tours that run the length of the grounds and back through the mills within the facility. When I visited back in late February, it was perhaps not the most auspicious time; still reeling from the devastating winter storm, the damage was readily apparent. Trees lay barren, cracked and bleeding vital sap down every weathered trunk. Typically, olive trees can withstand a change of about 15 degrees over a 24-hour period, not the mind-bending 90-degree shift we saw over the course of a week. Some can be saved by severe pruning, but others can only be salvaged as mulch or fertilizer at this point. The only olives visible outside were found on the ground, dried and withered, ghostly reminders of previous growth.

Despite that, there’s still hope in the forecast. Flowers are blossoming now alongside April showers, and each individual flower will develop into a single olive. All olives start green, slowly darkening on the branches to a dark mottled plum hue. Unlike large scale commercial operations, you won’t find any lye or chemicals to artificially force this brilliant metamorphosis. Come September and November, the harvest will begin, yielding anywhere from 18 – 35 pounds of fruit per tree. That might sound like a lot, but bear in mind that it take 14 pounds to make one 250ml (1 cup) bottle of olive oil.

Presses imported from Italy complete the transformation right on site. Flesh and pit alike go straight in; washed, crushed, and made into paste, the mash is agitated at 65 – 85 degrees to maintain the illustrious designation as “cold pressed.” Spun at high velocity, the paste is separated from the oil using centripetal force.

After seeing such love and labor go into every golden drop, you can fully appreciate the depth and breadth of flavors presented in each lavish tasting flight. Dancing through different blends and flavor-infusion oils, various balsamic vinegars are presented as complimentary and contrasting pairings. Explosive aromas overwhelm the senses, astounding the unprepared with every subsequent sip. It’s a heady experience that should be on everyone’s bucket list.

Don’t fill up on the complimentary bread and apple dippers, though. The Orchard Bistro at the heart of the everyday operation is a destination in itself. Menus vary seasonally, sourcing local produce with an emphasis on cooking everything from scratch. Much is culled from their own garden for freshness that can’t be beat.

Ask the chef about vegan options, and they’ll make sure you’re taken care of. Perennial staples include crisply toasted crostini, whole olives, and olive oil with homemade sourdough bread for dipping. For a light lunch, the antipasto salad is far better than your average leafy affair; a riot of colors, adorned with pickled vegetables and marinated chickpeas. The heartier grain salad includes tender, toothsome farro with the produce du jour. Don’t forget to check the daily specials for the soup offerings, hot or cold. I was lucky enough to drink down a creamy cauliflower bisque when I stopped by, lavished not with heavy cream, but [of course] olive oil.

Plan to spend a day out at Hill Country Olive Oil Co, taking in the fresh air, relaxing on the dog-friendly patio, and if you come later in the summer, getting your game on in their planned bocce ball court. Make sure you grab a bottle of the signature strawberry-balsamic lemonade, sweetened primarily with the concentrated vinegar itself. Before long, you’ll feel like part of the family here, too.

Hannah (BitterSweet)11 Comments

Kombucha in a Class of Its Own

To those who can’t ride the wave of kombucha sweeping the nation: I get it. The harsh, vinegary bite of most commercial brews can be matched in hostility only by the aggressive carbonation quick to follow. Frothing angrily in the mouth, searing all the way down the throat, such overbearing acidity obliterates all other sensations. Flavor? Who could discern a flavor from something as pungent as straight battery acid? Those sensitive to the taste know this isn’t such an exaggeration, especially when pairing equally assertive notes of ginger or lemon; an incredibly popular approach.

Marin Kombucha is the brew for you. Before breaking the seal and taking your first sip, forget everything you previously knew about fermented tea, because this is just that: tea first, tonic second. Far more balanced, sweet without being sugary, and altogether more refreshing than any other option in the category, Marin Kombucha stands apart from the pack. Founders Gerit Williams and Brian Igersheim meld their unique passions in food and chemistry to create such an unparalleled beverage right in the heart of the north bay, between Napa Valley and San Francisco.

I was lucky enough to meet Gerit at an event by Sound & Savor, who stocks only Marin Kombucha as the non-alcoholic alternative to beer or wine. Passionate about tea, his lifelong obsession progressed in knowledge, understanding, and exposure throughout the years to culminate in the brand, first launching in 2015. Ask him anything about the process and prepare yourself for a complete education. Reverse osmosis-filtered water meets a mix of dragonwell green and kimon black tea in exacting proportions, but don’t forget about the nuances drawn out by brewing time and temperature, too.

“After 90 seconds, all the bitter tannins begin to leach out,” he explains. “Longer brews don’t yield stronger flavor, just more bitter flavor. Besides that, it destroys antioxidants.”

Both art and science intermingle in every glass bottle, bringing centuries of tradition into the modern age with precise control over every step in the process. Every small batch ends at exactly a PH of 3.5 and an alcohol content of less than 0.01%. The really fascinating thing, however, is that this is truly a live food; given warmth and time, the yeast will reactivate and continue to ferment. It’s one of (if not the) only kombucha currently on the market that could actually grow its own scoby given the right conditions. If you’ve considered adding probiotics to your daily diet, skip the supplements and drink your “medicine” instead!

Marin Kombucha’s signature flavors of oak-aged fermented tea reflect the local harvest: Original Oak, Apple Juniper, Pinot Sage, and Ginger Lemongrass. While these four distinctive varieties are currently bottled for purchase in every Whole Foods in northern California and in many specialty and natural foods stores, rapidly spreading across the country, limited run batches tempt in full kegs. Unconventional combinations like Strawberry Pistachio, Raspberry Cacao, Blood Orange Cardamom, Cactus Agave, and Mojito tease, popping up randomly on tap every now and then. My current favorite, Melon Rose, is happily transitioning to single-serve packaging soon, harmonizing notes of honeydew, watermelon, and a hint of rose on a naturally effervescent foundation.

Currently producing in excess of 15,000 gallons per week, the only barrier to further growth is sheer physical space. Demand is bubbling over because once anyone tries their first sip, they’ll realize what kombucha really should be. It’s hard to go back to anything else.

 

 

 

Hannah (BitterSweet)7 Comments

Illuminating Secrets to Mouth-Watering Photography

Contrary to popular belief, the key factor in achieving enticing images of food is not the camera you use and how many megapixels it has, but how you choose to light the scene.  For many professional photographers, this means buying numerous pricey studio lights, not to mention the never ending list of accessories, tools, and toys needed to properly manipulate the quality of that light. As more hobbyists have discovered a passion for food photography and food blogs became ubiquitous, however, this industry standard is rapidly changing. Preferring a softer, more “realistic” look as you might find the food in your own home, natural light is frequently the best choice for creating the most appealing shots, and one that I typically go with as well, despite easy access strobe lights. Knowing a few tips and tricks, put to use with plenty of practice, can enable anyone to capture luscious food photos worth drooling over.

The list of essential equipment is very short: A serviceable digital camera or camera phone, a dish you’d like to capture, and light are the only absolutely essential ingredients. For best effect, it’s highly recommended that you save your photo sessions for bright, sunny days, and aim to start shooting any time from late morning until sunset, for the best intensity of light to work with. Taking photos at different times of the day will yield varying results and some interesting, more atmospheric or moody effects, due to the higher or lower positions of the sun, so don’t be afraid to try different hours to see which you like best.

Though you’re always looking to use bright sunlight, avoid placing the dish in direct sunlight, as this will cast harsh shadows and highlights, making it difficult to properly expose. Make sure that all indoor tungsten lights are turned off so that subject doesn’t cast two shadows, giving the scene a clearly staged, unnatural look. Additionally, be aware of any ambient lighting inside that might cast confusing colors or shadows over the set. Tungsten bulbs, the most common type found in household lamps, can give off a slightly yellow-tinted light, as they range from 2500 – 3500 degrees Kelvin, so they’re never a good choice when photographing food.

It’s generally a good idea to arrange your food with the window light shining in behind it, to act as a back light. This tends to be most flattering, as it gently showers soft shadows evenly over the front, from the angle which you’ll be capturing it. The sunlight can also work nicely at either side, but if the light is too bright, it will give the food an overly-dramatic feeling, much like split lighting for portrait photography. As a rule, I never place the food so that sunlight hits it from the front, for the same reason that I would suggest never using the flash built into your camera: It flattens out the subject, giving a “deer in headlights” appearance. Font-flash is as unflattering on inanimate objects as it is on people!

If you find that the shadows are too dark, there’s still no need to bring out a secondary source of light; carefully placed mirrors can be just as effective, not to mention the fact that they’re far more budget-friendly.  By adjusting the mirrors so that they bounce the sunlight back into the darkest areas of the subject, you’ll be able to keep the same natural, soft lighting all over, but bring out more detail in the textures that would otherwise become lost due to low light. In a pinch, you can fashion a close facsimile with aluminum foil covering a piece of cardboard, folded and propped up at your desired angle. The same technique can be used with white poster board, or even gold fabric reflectors, to lend a warmer hue to  the image.

On the other hand, should you find that your window light is too “hot,” meaning that it’s blowing out the detail in the highlights, you can very easily diffuse it with everyday household items. Taping a large sheet of white parchment paper over the entire window will soften the light very effectively, as long as you ensure that there are no gaps where the light can escape and create a dappled look on your subject.  If there’s just one small area of your food that’s too bright, you can use the opposite tack as you would with mirrors; Use a black card, or piece of cardboard covered in black construction paper, angled to block the offending highlights. These cards can be cut to any size needed, so they’re very versatile.

With experience, the proper lighting setup will become second nature. With just a bit of creativity and a willingness to experiment, you’ll be able to create food photos that look every bit as delicious as the pros. Once you learn to master the light already at your disposal, the only thing you’ll need is a sumptuous dish to feature, and you’ll be well on your way!

Hannah (BitterSweet)19 Comments

The Good Bean

Hodo Soy – The Good Bean from Hannah Kaminsky on Vimeo.

Rarely does one have the opportunity to see first-hand just how one of their favorite foods are made, from raw material to comfortingly familiar final product, which is why my visit to the Hodo Soy factory was so extraordinary. It didn’t hurt that my guide, Henry Hsu, was so generous with his time, allowing me to poke my camera into every step of the process. For the first time ever, I took this opportunity to experiment into the realm of motion pictures, so what you see above is still fairly rough. Regardless, I couldn’t wait to share this peek behind the scenes.

You may have heard the name before, or perhaps you’ve eaten their tofu without even realizing it. Hodo Soy provides the soy base for Chipotle‘s famous tofu sofritas, but their commitment to creating innovative foods that remain true to ancient art of soybean wrangling doesn’t end there. Increasing demand has brought their firm blocks, nuggets, and yuba noodles farther across the country than ever before, turning this homegrown company into a national brand in the blink of an eye.

Consider this just a small taste to whet your appetite; Coming soon, I’ll have a more typical recipe and photo post to share, using some of those incredible soybean savories I watched come to fruition before my eyes. Stay tuned, and stay hungry!

Hannah (BitterSweet)9 Comments