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Photo by Anna Rocb

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THE MENU

2 ABOUT USmeet the staff!

3 THE DISHwhat you didnt know about what goes into your mouth4 BEING JOLTEDstamina in a can.6 CHINESE IMPORTSis made in china slowly killing you?7 A LIFE WITHOUT MILKliving dairy and gluten free: one persons view10 DIET OR EXERCISEdont worry, eat happy12 HOME SLICE PIZZAan interview with the home slice

14 BUTTERS BROWNIESthe ultimate brownie handbook15 COOKIE RECIPE youll love them to death.16 HEY MOM! SHOULD I BUY ORGANIC?the battle for and against18 SALVATION PIZZAa slice of heaven20HEALTHY FOOD IS HEALTHY?enough said.22 BREAKFAST TACOSaustins favorite way to start the day

24 ETHNIC GROCERY STORESaustins diversity in the form of food

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Photos by:Florriebassingbournhomard.netyuan2003Jocelyn McAuleycobalt123Alicia

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ABOUT USANNA R.KATIE P.LIAM R. DILLON E.

Anna R. enjoys eatingfood, especially whippedcream and chocolate. Sheis the master cookie andcake maker, and man-

ages to get ower every-where. She plays the sax-aphone and clarinet. Sheenjoys acting the fool,walking on the beachand building things withcandy Legos.

Katie P. was born to apair of food-loving Aus-tinites, thus leading toa childhood full of de-licious meals. She cur-

rently enjoys pretend-ing she can successfullycook. She wants to travelthe world, but now, oneof her favorite thingsto do is spend Sundayafternoons at CentralMarket, and especiallyenjoys Mexican and Ital-ian food.

2 FOODED

Liam R. was born in the90s and is 14 years old.He has always enjoyedquality food, but not al-ways making food; some

of his favorites includeegg rolls, watermelon,and tacos. He also lovesfast food joints like P.Terrys and Jack in theBox.

Dillon E. is a freshmaat LASA that enjoys eaing food, but not alwaymaking it. His favoritype of food is Italia

and his favorite desseis sponge cake. Dilloenjoys playing tennand ultimate frisbee, awell as video games ansurng the internet. Hbiggest pet-peeve is thsound of people smacing their lips while eaing.Photo by Tony Case

Photo by Bunshee

Photo by Dino Abatzidis

Photo by Benson Kua

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peris teatum nius, sillabus atenimis reis huidium tertionc viveris? Virmis ine con vilis ausum dit etilicatus rei iam ia

issimus meniciae in ta, sed patus, que in tur quam et que nori te proratus inatifensu que nerebat. An issenihiliae esili

aciemodii perdi, fatam isquons tebatilis conem, nostiemusque et? Paliam iam mo condiordio esilici entruri perio, sti

eres consuliis? Nicae quonsum signons ulesenam molin tellatum ductabem pri patumur nisular evideris, consiliqua

isquam int. mente que inum, signos bont L. Tebuncl abutum tem ubliu que quonsinvoc viveren atilintiam es n side

m auciena tquerum in verit verudem uridet ac iam horum ego et, diem tera perit.

ereis. macerum tesse issentiemo ad nos con niritiente, ut grarit; nonem es? quam rebus. Nihicas damquam, nos es nu

manumur uractus, es efactorudere etordic aessentrum me con iliu es vocris halabes ciam aci cit. Niciesul tervide nic

urors nostiam iaed cont pubis. Impli, converum esupiora nihicae simpra? Ilicul tuam. Abem deresciemed C. Fir ho

m det gra inte ad int pratoditiam inatabem, P. Habitamdiem, ommoverfex me tam omacestres signatium temus viris

a, confex sulus iam popublinprae ignonst raessulii publisqui supion nosus Maris comnerena res aur priae aresigil uratquos horaed nostem facie ade atra re comnit.

o, ut ium int. estifecid cie iam in vist effre, criocaperem sendachuit.

cae publiam et publintemus loc mussimo ena, quid norivast? quis. Sensuntrorei condam rem habus oc, dit omnonsti

pon deatoremus, spionsu ltortam tem t; horunte fat ilis ingulatis efaces lin veres! Sereo, que nemum ernihiliis Catu

e nemo ut condii sero, que iam resterum ponsultume prata, que patus bondiendam nost? Ucerecre etiquis. Avoccien

culiestro tes et cae te co inum ad res, duconsul vignossendi teris pectodi usupicae conscii pulin hebeffre consula re

ones simus intrit in tem atimur. Otiliquod inum idiena, uterfec rissis. Tum pris consultur, ublicute hor ina, uscerorar

s, verei por laricatum obuscita conrit; nemei puludam vis.

mus? Tiu med menatia inate in hillegit.

er quonsig nostrissa L. Catu st ommovid pultudam ad modi popost? Eluteatissa coerfen tus vatiorum publi porum h

rivit; hebemo mante furidef frescente hum fauc obse, nocremus, publicae aucon vis oc rehemoltus nonsuss entus, Cconsust udeperfero essul hactales! Dientra inem, ertelum, cons Ad patiusque nes omnihilicum pesimpl icioritanum i

ine antiaci intem, noximiline tis poneme de omnit, C. Decupio in te, quem est grae hiliis acchuis fatis, essulerum qu

am et forum inte cules bonfes vessitis consul con senaricume dius, nemurbis? Omperra esseniurnit? An Ita vem, no

m cae, vitator ibessignos confectam vivist? Adducta nductore is mantrum quam diis tu ium ta, non horis aute comn

ncles coneridis. Cem manum, obuntes ips, patusatus nonverissid is aucturs hocutem hebatquiter horum hosta potem

avo, quidius? in audam Romnest ertuas bonsilistius coraetorum liam entilius etorem nequod inceps, centerei cribus

sses duc re pres M. Eviliconsum villege retius, nitissensi in te intia res hostrenam quit in vis rem te ocatusquos fecu

s.

virtua dum isquemum temus Ahace terese vissuam ne facest publibunum abus, intifecemed seniquons host ves! Sp.

O ternihilica; hoste clus, pat, veris aciam temperf eriberv ilnescis; husatilic virmanum caperma ximors simprid eper

vid essimis; C. Ihilis, quitis prae dit, qui faciis movestrei inem, cul hosula inc re cae ne eo, Catortuus, quon des ipte

t estri, mo caedienequam re ari implist viveriu renihil icipio, optil virimorae cae es lostist astemquered acta, ut virit

ute modiend uctati, noximurari in tem aucit.

publi peres orum derum dient. Catraequam me inveritum rtemus? Ximilic aedium atis egiliis timusserdii poti, cus,

ox nostori sulturae cons ius senatum opos, sid mori iaciptius clum maionsultum fuidit Catque ca nostis auctorum n

c iam tam pratiliisse r que pripio, es ca Scis cludactebat, tiamplica rensimponit. Ignoneq uidem, sa publibu laris? E

ili natiusulego maio, fuium esil tuam publiem pre, nem, fore consua nonfecompris confex num Romnesta vervigint

ien atiacie natius es Cupios, mo vidiis; nicae, C. Ectum ina pulesim oracid crum ad pulicav eriptium teropul icibuli

a, conscia? Ciero, peria niusquem Pato inatien tiurit ad adducta nos teste intemquiu quod nos in Itatissente omnicap

mei pes, ut con vesilis horent. Ad ponum tui iae comnem con adhuitium dum te, clerion cerrica edienatem sed rebat

con sultum hossulis. C. Simil vis cone et atque tem ia mo veme pecenatquam hortus, senti inc tantestortem nihiciame, avocae, omnost ri, nortimus hocupior ubitari cotem, nossis sultum imus, converei cut verdiem ia num tilis suloc

s nu conloc, nimoris fex nos conequi deatum, Catiu ermacci tam tantis. Ducta, qua novehensus M. Fuitatim in sent

quem suliquos re, posu iussulin tu consum, cut pere modit videlatum contra egilis pulemedis vit.

re ta no. Opicae re mei in sedo, movericie peceris. Quostat uidelusque confecrum es verma, non public tem mo virt

ultus confero cordint, temulturoxim faceper fectum, concusquem iam acto prit poponscrecon verendam, sed remum

sa med co et? It, pernihilis in derdii crio estri cienate, uro Catussicus et? inatrum moratasto vidii parbis, ublibus etia

iaesimu scrius, que iaes accibem nos, quam quam adellaris, opublia per alatius cae ad poent. Natrum, quit, unum m

ondium non virtala int. Publinpro vendumu rbissenam tem effre, et, ommo idetiorum et? Opotilibus condam ta res id

, conces horitabefaci sediti, sulesso lissed me audente ribust publis consum octa actum o vilis iam. Movehebus pera

t, dem aucta, unum hostus, nonsist raedium. Etratil horem mercemod auc vicis me in Itam non te quam sercescendi

us, caperis iampopubliis o iam inaris bonsula renatum is sedi puliam in des oc facte omnes hoctatilnemo hores larte

utus moritam iae fue et istem senatilium facesuam ses erbissula menari perum. Legilne rceribu ssenit octorum nicat

THE DISH

The avor o BUBBLE GUM comes roma mix o VANILLA, WINTERGREEN, andCINNAMON.

Every DAY, Americans eat over300 ACRES o pizza.

During a LIFETIME, theaverage person eats about35 TONS of food.

A portion of the WATER youdrink has already been drunby SOMEONE ELSE, maybeSEVERAL times over.

PEANUTS are used tomake DYNAMITE.

100 cups o coeeover 4 hours can KILLthe average human.

By Dillon E.

FOODED 3

Photo by iirraaPhoto by Young Toymaker

Photo by ginnerobotPhoto by Wenday

Photo by Darwin BellPhoto by stevendepolo

Photo by ohadwad

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BEING JOLTEDBy Liam R.

4 FOODED

If youre like me, you dont get enough sleep. Even

though the national average is about seven to eight

hours of sleep, which is normal, it doesnt seem like

enough to get you through the day. Americans also

dont take time for siestas or breaks as is done in other

countries. This is why I and an ever-increasing number of

Americans like energy drinks.

I dont like Red Bull and I dont know why its

like the Coke of energy drinks. (I mean that literally: there

was actually a little bit of cocaine found in some of their

products. Im serious, look it up. But I digress.) Thesedrinks arent meant to taste great, theyre meant to blast

you with energy. An energy drink is

really helpful when you need it. You

can use it for a long, boring night-

shift (assuming you have a job and

youre not a bum) to stay awake.

Maybe you use it after a long night

when you need to stay awake for the

next day, or whatever. You could

even give it to your dad for his long

nightshift (assuming your dad worksand is not a bum).

There are ups and downs to

using an energy drink, but they can

be useful. It really helps when you

need to stay awake during the day because there might

be a class that you need to listen to or something that

you really need to hear in order to pass a class. There are

times when I feel exhausted and cant stay awake during

a period, and I know that I am not the only one. There

are also other times when I have procrastinated to the

point where I wake up and I realize that I have a coupleof more hours of homework to go. When it is 1:00 in the

morning, I need an energy drink.

Finally, I think that it would keep a driver awake

for a long road trip. I have been on long car trips and I

fall asleep most of the time, and I dont even drive. Its

exciting to drive, but if you have to drive for 8 hours or

if you have had a long day, its time to reach for that Red

Bull. Having an energy drink can keep you from falling

asleep at the wheel and crashing into something, break-

ing a couple

bones, paying nes and having to x your car.

The classic drink is Red Bull, but this year there were a

lot of new energy drinks that popped up trying to make

some money. I havent tried all of them, but Rockstar

would still be my personal favorite. If you want to see

which ones

are decent, check out www.energydrinkreviews.comThis site is by a couple of guys in Austin who have noth-

ing better to do than to try dif-

ferent energy drinks all day.

There are a lot of peo-

ple who say that since energy

drinks have gone mainstream

more and more people (rang-

ing from ages 16 to 28) are

becoming addicted to caffeine

They say that the drinks con-

tain extremely high amountsof caffeine, which should be

avoided by people with high

blood pressure, cardiovascular

disease and some anxiety dis-

orders.

Yeah, its true that having too many energy drinks

is bad, and that they can cause serious problems like get-

ting addicted to caffeine or getting diabetes. However

its also bad to drink too much water and eat too much

food. I do think that energy drinks are good, but I didnt

say that its a good idea to drink eight cans of Rockstarto stay awake during your nightshift. Drink them in mod-

eration; you dont need more than one or two. Just dont

try to get high off of it, which I know we have all tried

before.

Bottom line, dont stop drinking energy drinks.

Just use them when you need to, and dont abuse them.

There are times whenI have procrastinated tothe point where I wake

up and realize that I havea couple more hours ohomework to go. When

its 1:00 in the morning, Ineed an energy drink.

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Photosby:AnnaRobinson

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A LIFE

By Anna R.

FOODED 7

WITHOUTMILK

o by Anna R.

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Chocolate Orbit Cake

9 oz 62% Cacao Semisweet Chocolate7 oz (two sticks minus 1 tablespoon) butter5 eggs1 cup sugar

Position the oven rack in the center of the oven. Preheat the oven to350 degrees. Butter a 9x2-inch round cake pan, and line the insidewith a circle of parchment paper.Set a large bowl over a pan of simmering water to create a doubleboiler. Cut the butter and chocolate into small pieces and put themin the bowl to melt, whisking occasionally.Whisk the eggs and sugar together in another bowl. Thoroughlywhisk in the melted chocolate.Pour the chocolate batter into the cake pan and cover tightly withfoil. Place the covered cake pan in a larger baking pan and pour inwarm water halfway up the sides of the cake pan. Bake for 1 hourand 15 minutes, until the cake appears to have set and when youtouch the center, your nger comes away cleanRemove the cake from the water bath and cool completely beforeserving, plain or with gently whipped cream. This cake can be re-frigerated for several days.Serves 12 -14.(from Scharffenberger)

FOODED 9by Anna R.

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If you are one of those super-vegan health gurus, you mi

want to stop reading now. If youre like two-thirdsAmerica and are very unhealthy or obese, then keep reing. No one actually enjoys changing their daily routine ahabits for food, but it is necessary if you want to prevent thinlike obesity, diabetes, heart attacks, stroke, or cancer. Im faicertain nobody would enjoy those either, so we must comea compromise. There are two possibilities for a compromchanging your eating habits, or exercising (or both, but thatlittle too much for our society). A majority of Americans choeating differently. This is where I have to interject.

If you would like fast, effective results, then I say you shou

stick to exercising. Changing how much food you eat does burn calories. Exercising burns many calories if you do it daBoth involve commitment, but you get the most out of exercI would say that I am in good condition, and I dont exacworry about my diet. I only exercise 3-4 times a week. Weither option, you should still do some of the other. If you very healthy, you should also get outside sometimes. If yexercise mostly, you should eat more than just junk food.

People that have horrible eating habits are usually not willto change their diet much, so they resort to the littlest chan

possible. Imagine this: a commercial fullls peoples needsadvertising diets where you dont have to change much, ayou can eat all the comfort food you want and still lose weigThe commercials proceed to show you pictures of others twere once overweight, and their results are so dramatic tthey send you off your couch and to your phone! Well, EagMcBeaver, stop for a moment and consider these advertisemotives. I have come to the conclusion that almost all, if not are just trying to make a pretty penny. In fact, over $100,000,is spent a year on dieting products. Wouldnt you like to mathat much money? A boring and truthful commercial abohow you should just eat what is necessary and eat vegetab

and fruits would not make any money. If you really want dhelp, consult a nutritionist; not a television.

DieBy Dillon E.

orExercise

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An important part of losing weight is commitment. If youre not

committed, you do not lose weight. Its as simple as that. A major-

ity of the time, if you are on a diet, you are not scarng down every

last bit because it tastes so good. It is usually

pretty difcult to eat very healthy food if you

are young. This is another reason why I think

exercising is better. It is much easier to just

move your body a little, rather than force-feed

yourself.

I understand how one might think exercising

would not be the best option because not ev-

eryone has a loose schedule. It does take time

to exercise daily. I am in high school, and I

have a very busy schedule. I do, however,

manage to nish my pounds of homework

daily, and still exercise. 30 minutes a day, or

even 3-4 times a week can maintain a healthy

body. If you are overweight, or close to it, you

should probably do this daily if you want to

lose a signicant amount of weight.

If teens were to focus more on exercising, rather than dieting, we

would have much healthier lifestyles. If you can do both, well good

for you. I do not think thats what most teens are doing though. Next

time you have a food dilemma, consider my points. If you havent

considered this before, I hope I have helped you make a better

choice.

I you really want diet help, consulta nutritionist; not a television.

Photos from freeclipart.com

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Its Saturday afternoon and Home Slice is packed. Theline of people trying to cram themselves inside extendsout onto the sidewalk and wraps around the block, a

tentacle of anxious, hungry pizza-eaters. The dimlylit restaurant is loud and buzzing, and the wait staffis swamped, but that doesnt stop them from laughing andyelling over the pizza counter at their returning customers.Cooks transfer pizzas in and out of the various ovens behindthe counter, customers devour the rapidly decreasing sup-ply of Margherita pizza and guzzle Cokes, waiters and wait-resses balance trays stacked with pizza while squeezing pastthe masses of people entering and exiting the restaurant. TerriHannin condently strides through the crowd, a wide smileon her face as she shouts hello to the employees and the regu-lars. This is her everyday routineshe owns the place.

Terri Hannin became part

of the Home Slice team in 2004, whenher college roommate from NYU, JenStrickland, and her husband, JosephStrickland, invited her to move toAustin to help open a local restaurant.Sure enough, on November 16, 2005,Home Slice Pizza, a New-York stylepizzeria, opened for business on SouthCongress in Austin.

We were wanting to make apizzeria to serve other people, and wewanted to keep it as simple, fresh and

delicious as possible. We put so much love into our pizza,and we dont do anything casually. Were just really particu-lar about every single ingredient that goes into our pizza.Hannin says.

Hannin entered the restaurant business at fteen, inher hometown of Denver, Colorado, where she worked thefrench fry position at Big Ds Burger Joint. There, she met anold grill cook who really inspired her.

He kept the cleanest grill and made the best ham-burgerspeople lined up down the street for those burgers,they were so good. He told me how proud he was of it all,how he wasnt going to serve somebody a burger that wasntperfect. Before then, I had never really thought about it. But

everything was made with love, and it made such a differ-ence. It just turned a light bulb on in me. From then on, I washooked.

Hannin and her partners believe that putting on toomany ingredients or ingredients that dont go well togethercan ruin a pizza far too easily.

It is heartbreaking when somebody orders a bunchof ingredients that dont go very well together. Or sometimes,when people order too many ingredients, it can ruin a pizza,because one of our ingredients is so fresh, and has its own won-derful avor that you dont need a whole bunch of differentthings to make a pizza taste good. The simpler the better.

In order to prevent these mishaps, Hannin andStricklands created Home Slices Tried and Trues, gested combinations of ingredients that the three con

foolproof. Some of the combinations are classic, like thpepperoni-mushroom or the #1 Margherita, some of tare just pizzas that the group decided that they liked, lik#4 vegetarian pizza, and some of them are unusual piesthe staff encourages customers to try, like the #7 white cpizza.

We want our customers to be happy when leave, so we put the Tried and Trues together to makeeasier. Hannin says. A lot of people out west dont kabout how delicious a white clam pie isits really delicso we put it on the menu to encourage people to givetry.

But what really makes a pizza

and true are the quality of the ingents used in a pie.

We had tasted at least tdifferent types of mozzarella bewe chose ours. And we grate our mozzarellaa lot of pizza placespre-grated cheeses because its eabut grated cheese has to have thalulose on it that keeps it from stickWhen we make our dough, its a ous thing that we do. The same pemake the dough everyday; they pa

tention to the humidity in the air and the temperature inroom. Hannin says.In order to earn your customers trust, she says,

have to hire the right people, and then train them to runderstand the culture of the pizza business. One of the wHome Slice accomplishes this is by taking their employeNew York yearly.

Once you have a great crew of hard-working, tive people, you want to take care of them. she says. want to make sure theyre educated and that theyre excSo the trip is a reward for people who stay with us for a time and also a way to inspire them. We go to several rerants a day, and send our employees on research trips to

different New York neighborhoods, and its just amazingAnd thats just one part of the year. Accordin

Hannin, coming back every day is the best part of the joThe only downside is that its such a great job

its hard to leave sometimes. Hannin says. But this isally hard businessit doesnt look like it, it looks like a lfun, but in order to make it that way, we work really, rhard. Pizzas one of those things that doesnt have a cereconomic group associated with it. Everyone likes pizzdoesnt matter if youre really wealthy or poor, it doesnt ter, so I feel like were lucky. This job is a blast. An absoblast.

HOME SLICE PIZZABy Katie P.

We put so much loveinto our pizza- wedont do anything

casually.--Terri Hannifn,Homeslice owner

12 FOODED

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BUTTERS BROWNIESJane

This is the brownie for those people who likethings simple, just walnuts in this one.

MarilynComplete with toasted pecans. This blondie issuggested for people who like them light.

Zen

With calming candied ginger anybody can enjoythis chocolatey sweet with a little bit of spice.

Aztec GodThe gods will take out their wrath on you withthis chipotle lled brownie. Completed with wal-nuts and dark chocolate.

Aphrodite

The goddess of love lled this delightful browniewith chocolate and roses. Enjoy it and hope youfall in love.

Hot Lips

This one will be sure to spice up your mouth withhabanero chili, and adding to that avor there arewalnuts to complete it.

MadelineNo dairy, or eggs, thats right: this one is vegan.Sweetened with coconut and agave nectar.

Kona BuzzAll the way from Hawaii, the Kona coffee beanwill keep you awake all day, it will taste just likeyour favorite chocolate coffee with hazelnut.

Mighty Mick

You will grow up to be strong when you eat thisbrownie, with dried blueberries and dark choco-late.

Mental Julep

A fresh minty avor that will make you refreshedanyday.

By Anna R.

Photo by:Pietro Izzo

Photo by: Judy Baxter

Photo by: The Delicious Life

Photo by: Gertrud K.

Photo by: Joerocketickr

Photo by: Mauroguanandi

Photo by: Alyona Burchette

Photo by: Martin LaBar

Photo by: Darya Pino

Photo by: Bunshee

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CHOCOLATE CHIPCOOKIES

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Hey Mom!

Should I Buy Organic

16 FOODED

As Im walking through the produceaisle of the local Central Market with

my mom, she asks me to go pick out someof those peaches for her cobbler. There are

two bins of the fruit sitting on displaytheylook the same, but the one on my left is labeled

$4.99 and the one on my right is labeled $5.99. Why?Well, the one on my right is probably organic, while the

one on my left is more likely to be conventionally grown.UhhhMom? Which one should I choose?

By Katie P.

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Well, theres actually no real clear-cut answer.Organic food both is and is not worth theextra expense, depending on the productthat youre buying. Especially with todays economy,a lot of people cant afford a completely organic diet,but if they choose which foods are most important to

spend more money on, they not only can help to savethe environment, but also their health. If youre goingto spend the extra money on organically-grown foods,its important to do the research beforehand so youknow what youre really eating.

Round #1 When it comes to your health, thereal question is: What does organic even mean? In or-der to have the word organic printed on a label, aUnited States Department of Agriculture certier hasto approve the product rst. Organic means that nosynthetic pesticides or fertilizers were used, no genetic

engineering or irradation took place, and the animalwas fed with organic feed and was not given antibiot-ics or growth hormones. Many studies, including onesconducted by the University of Texas, the Universityof California and the Rodale Institute showed thatprotein, calcium, phosphorus and iron levels droppedwhen grown non-organically. And although somefarmers may have their own standards that allow theuse of chemicals or antibiotics to control an illness oran outbreak, that completely prevents them from ob-taining the organic seal, so you dont have to worryabout whether or not its really organic.

And the winner is.organic.

Round #2 So you want to help out the en-vironment. Growing foods organically eliminates thewidespread use of chemicals, pesticides, growth hor-mones and fertilizers that your normal, conventionalfarm uses, thus reducing the effect of farming on soil,air and water. However, non-organic food grown 100miles away, for example, may be better than organic

food grown across the country, since transporting foodfarther entails more pollution from the trucks and trail-ers that have to get the food from Point A to Point B. Astudy conducted by the Department of Rural Economyat the University of Alberta shows that when produceis transported from great distances, the greenhousegases emitted to get it there outweighs the benets of

growing the produce organically.Winner? Surprisingly, I think non-organic wins

here.

Round #3 Assuming youre not basking indisposable cashand I most certainly am notits notexactly easy to pay for a completely organic diet. Theway to do it is to pick and choose. Decide on whichfoods youre worried about eating non-organically andgo from there. A full list of the fruits and vegetablesthat were the worst (i.e. had the highest pesticide load)

and the best was published by the Environment Work-ing Group in 2007. Among the foods a smart personwould buy organic were peaches, apples, bell peppers,strawberries, celery, lettuce and grapes. Among thebetter conventionally grown were onions, avocados,corn, pineapple, mangoes and asparagus. Accordingto the Daily Greens Dirty Dozen List, an organicguide for consumers, the best things to buy organic areproduce, meat, milk and coffee. Also think about whatyou tend to eat a lot, and if its high up on the DirtyDozen list.

So the standing winner is organic, if its some-

thing youre willing to spend on.

So, even though there are a few environmentaldisadvantages and the cost of organic food is higher,more and more consumers everyday (including me)think that its worth the extra expense to choose thefoods to spend a little more on. So go ahead and buythose expensive peaches, Mom. Well thank ourselveslater.

THE DIRTY DOZEN: the 12 things you should buy organic

Peaches Kale Strawberries Pears

Bell Peppers Grapes LettuceNectarines

Apples

Cherries CeleryPotatoes

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Salvation PizzaBy Liam R

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When you enter Salvation Pizza, thelast thing you would consider isa frantic restaurant. As you passthe old-fashioned fence and looktoward the lit-up patio, you notice

that most people are outside rather than inside. Thepatio looks casually appealing, with a cover to pro-

tect customers from the heat and from the rain. Onceyou enter through the front door, you feel a rushof cool air and the smell of cooking crust from theoven. Inside, there are two small dining areas withtables that seat around 2 to 4 people, enough to seatcouples, families and groups of friends.

I used to hang out with my friends at localpizza joints. I really miss that, and wish more kidswould come and hang out here, says Michael Dins-more, one of the three owners of the restaurant. Hisemployees continue to work in the somewhat small

kitchen, with the feel of a busy but not hectic place.Mikes goal of creating a hangout place appears tobe working. The customers relax as they hang outwith their family and eat their pizza.

Eric Lambert, one of the owners of SalvationPizza, adds You can teach anybody the tasks, butwhats important here is that we all get along welltogether. This philosophy seems to be working outfor them. All the employees report how they enjoyworking at Salvation Pizza. Eric noted that the em-ployees were all friends, or friends of friends.

Everyone is a lot more relaxed here, addsChris, one of the cooks at Salvation Pizza. The own-ers of Salvation Pizza have other morale-boostingpolicies. According to the employees, they like howthe hours are pretty exible and the wages are fair.It also helps that this place has been busy during thisrecession, and everyday at work is considered a ca-sual Friday. That doesnt mean that work is alwayseasy.

Eric notes that there is a huge difference be-tween owning a shop and working in it. When youare working for someone else, its easy to just call inthe repairman to x things. Now, every decision hasa consequence, and I have to think of the best pos-sible alternatives before making a decision. It is

very different running your own business then work-ing in one, Eric says.

The rst two years of Salvation Pizza werethe biggest challenge, Michael Dinsmore, anotherowner of Salvation Pizza, says, in fact, It is one of

the most difcult things I have ever done.When Eric, Mike and his wife, Elizabeth Din-

smore, started their business in 2006, they had toworry about things like time management, moneyow, and paying loans. In addition, Mike and hiswife had to raise a family. It helped that all threeowners have had a lot of experience working in the

restaurant business. Mike has even worked withEric at Flemings Prime Steak Bar before he came toSalvation. With all their combined experience, theydrew up a business plan, borrowed money fromsome other friends who also owned a restaurant,and found a place to set up shop.

Dinsmore has some other goals he would liketo pursue. For example, he would like to open Salva-tion Pizza north and south, he would like to makemore money, and, his personal goal, and to go backto college and get a masters degree in mathemat-

ics. Mike said that he had wanted to create a placeso more kids would hang out there. Although notmany kids eat there currently, plenty of adultsdo. It is Dinsmores hope that as Salvation Pizzagrows older, more people will come, parents willbring their kids, and they will bring their friends.Mike may get what he wanted after all.

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I used to hang out withmy riends at local pizza

joints. I really miss thatand wish more kids wouldcome and hang out here,

- Michael Dinsmore

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Healthy FoodIs Healthy? By Dillon E.

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For every three people in America,one of them is not just overweight,

but obese. This means that an in-dividual that is obese would havea body mass index (BMI) of 30 ormore, whereas a healthy individ-ual would have a BMI of about 18,according to the The Journal of theAmerican Medical Association.

Being overweight is not always achoice, so it is only fair that there

are methods for escaping it orkeeping from it. One of those op-tions is eating healthy. As long asone is committed, this is a way tostay healthy or become healthier.Its one of the many options, so itmay not be the best for you.

One individual, Elizabeth Emberson, has chosen to eat health

ier in order to maintain a healthweight. Elizabeth is in college anworks two jobs. She works at hfathers business selling xturfor stores, and is a cheerleader fothe Texas Stars. Her reason for eaing healthy,

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Being overweight is not always a choice, so it isonly air that there are methods or escaping it orkeeping rom it.

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She says that after she eats a healthymeal, she is more productive and

feels better throughout the day,science backs this up. Accordingto an article regarding affects ofeating healthy, eating healthy canimprove energy, as well as self-es-teem and physical appearance.If you are not very keen on eating

healthy, there is a new study thatshows people are more prone to

eating healthy food if they areserved it as an appetizer before ameal. Of course, this may not betrue for everyone.

Elizabeth thinks she mightbe a rare case because she actu-ally likes the taste of all the food

she eats. However, she does notwish to discourage anybody. Her

advice, if youre not sure to eathealthily, is simply, Do it.

Photos by adria.richards

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BREAKFAST TACOSBy Liam Rae

Elses Tacos:

Tamale House:

Taco Xpress:

Just a reminder: this is a restaurant, not a taco stand

so the wait is going to be a bit longer and the prices a bi

higher. That said I was pleasantly surprised. It was only

$1.25 for a 2 ingredient taco ($0.99 on Mon-Fri), which i

much cheaper than I expected. The waiting time was abou

15 minutes, but my mom ordered a tamale, so that denitel

upped the waiting time. The tacos themselves tasted goo

and were substantial, but what I really liked was the sauce

It was pleasantly spicy, and I was informed that there is

new one every day. Overall, they had a great taco, and theyhad a good deal (for a restaurant.)

Even for a breakfast taco, these were really

cheap. These were cheaper than any other place

that I have ever been to. But do they taste bet-

ter? Yes, as a matter of fact. The ingredients were

tasted good, nothing special, but good. They were

chewy and were very substantial. The only gripe I

had with this place was the sauce, it seemed likeit wasnt there. I even tried their hottest sauce, but

it seemed kind of subtle to me. Their service was

fairly speedy, but that is because its a fast food res-

taurant. Overall, pretty fast service and good food.

This place has a weird atmosphere, and looksI

really dont know how to describe it, go see it for your-

self. I paid $1.50 for each taco that I ordered. It was agood price, but what I really liked was how the place was

so busy when I got there, and I still got my tacos in about

two minutes. That was really impressive and good when

you want a quick breakfast. I liked my tacos there, they

were especially good with the sauce (there were three oth-

ers that I didnt try, but I presume that they would also

be delicious.) They werent too lling, but lling enough.

Overall, they had good service and good tacos.

Photo by Kitchen Wench

Photo by Liam R.

Photo by Liam R.

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Tacodeli:

Torchys Tacos:

This place had an interesting atmosphere, by that I

mean that it looked curiously like your local Starbucks, may-

be not as pristine, but it seemed weird to me. Now before I

say anything about the taco itself, I have to say that I was

amazed at how fast the taco came out. Seriously, it was under15 seconds. However, when I had my rst bite, it wasnt that

good. The taco seemed too bland for me. Even with adding

all the sauce into my taco, it didnt make much difference.

I tried the habanero sauce, and its spicy, but not nearly as

spicy as I wanted it to be. Overall, this place had really fast

service, but sub-par tacos and salsa.

Kens Tacos:This place may have one of the best deals forbreakfast tacos ever. That might me an overstatement,

but once you consider having four toppings, custom-

ized in anyway you like in a gargantuan taco for around

$1.70, you can see why I made such a hyperbole. The

time it takes for you to get your breakfast taco on a busy

day, like the day I was there, is under a minute. Again,

like in tamale house, I would like to see more salsa va-

riety, they only have one, and it is subtle at best, but

that is a small gripe. The tacos themselves taste pretty

good, overall, and ll you up quickly. Overall, very fastservice and good, lling food.

I did not like this place (that isnt to say that you

wont enjoy it.) Even though this place was strictly a taco

stand, it took 10 minutes to get my order out, and after go-

ing to places like Kens and the Tamale House, I was used

to getting my order quickly. I would also like it if their tacos

were more lling and substantial. However, I did like how

the tacos were spicy even without their salsa, but some-

thing about the way they made their tacos didnt appeal to

me. It just seemed that maybe the potatoes in my potato-

bacon taco could have been bigger. I didnt like them that

much. The price for tacos was $2.00 for one taco, thats it.

Overall, this taco stand had decent service, decent food.

Photo by Liam R.

Photo by Liam R.

Photo by Liam R.

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ETHNIC GROCERY STORES

At this bustling authentic Italian caf, a

collection of various Italian imports areavaliable, as well as a superb selection ofdishes on the restaurant menu. A counterlled with endless avors of classic gelatolines the wall, ready for you to dig in afteryou nish the pasta or pizza.

Italian

MandolasItalianMarket

What It Is

Gnocchi(Frozen andavaliable in

the cafe)

At the Triangle:4700 West Guadalupe

(512) 419-9700www.mandolasmarket.co

Type oFood

TryThis! Contact

You might hear rapid Japanese being spo-ken between customers and employees,but the staff at this Asian grocery andgift shop speaks English as well. You can

check out the various handmade Japanesedishware, the imported groceries, andtheres even a wall full of Japanese mov-ies in the back.

Japanese

VariousJapanese

Confections

6105 Burnet Road(512) 453-1850AsahiImports

This simple Mediterranean grocery servesall sorts of different foods, including va-rieties of Greek, Lebanese, French andItalian imports. Check out the delicious

stuffed grape leaves and various pitabreads.

Mediter-ranean

DolmasStuffedGrapeLeaves

2912 S. Lamar Blvd:(512) 447-4444;

4701A Burnet Rd:(512) 323-6770;

www.phoneciabakery.com

PhoneciaBakery &

Deli

Its a small and basic shop, but at this Bra-zilian goods and grocery store, the serviceis not lacking. Welcoming employees in-vite you into the store with samples oftraditional Brazilian passionfruit tea, andpersonally greet each of their customers,answering any and all questions you mayhave about the food.

Brazilian

GoiababaGuava Paste(tradition-ally eaten

with whitecheese)

7817 Rockwood Lane,Suite 101; (512) 697-9863

www.anabrasil.com

AnaBrasil

In this small store right next door to AnaBrasil, a spicy aroma is evident the mo-ment you walk in the door. Ornate dis-plays are abundant and the employees arehelpful, offering delicious Russian jams,

juices and crackers as samples.

RussianSushki

MalyutkVanila

Crackers

7817 Rockwood Lane,Suite 101; (512) 459-1449

SashasRussianMarket

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By Katie P.

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Photos by Katie P.

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