More than 100 Texans have fallen ill with a food-borne illness called cyclosporiasis, and an early cuplrit — at least in the cases in Nebraska and Iowa — appears to be a bagged salad mix. Officials have yet to name a specific brand, but here is a helpful Q&A about this specific parasite and how to avoid getting sick.
Following Austin’s single-use bag ban, Sunset Valley is instituting its own ban on single-use bags starting in September.
Matthew Odam loves a good sandwich, and last week, he highlighted five of his favorites in a new series called Sandwich Land.
There’s a new food trailer park in Pflugerville called La Placita, as well as an Oak Hill location of Juiceland and Austin’s first Canadian food truck called Potato.A.
Esther Robards-Forbes talks to the owners of Vom Fass in West Lake Hills about what sets their specialty shop apart from others selling oils and vinegars in bulk. (Hint, it’s boozy.)
Gary Dinges catches up with the owners of How Do You Roll?, who appeared on Shark Tank earlier this year. The exposure means the restaurant is expanding faster than the owners had initially hoped, including some international locations. Dinges also reports that two new bars, Rio (also known as the rooftop bar with a pool in the old Momo’s space downown) and Top Golf, near the Domain, led the city in alcohol sales last month.
The new local brewery, Solid Rock Brewing, is already selling one of the most interesting beers in the area: A golden ale made with rice called Cho’Sen, which is available at a number of restaurants in the Lake Travis area. Emma Janzen also has the details on what’s new at the new Alamo Drafthouse Lakeline.
And finally, in today’s food section, you can read a story from freelancer Meredith Bethune about the growing popularity of paletas and how to make them at home. One of the businesses featured in the story, The Popcycle, shared this recipe for roasted plum and ginger paletas.
The Popcycle’s Roasted Plum and Ginger Paletas
For ginger simple syrup:
1 1/2 cups water
1 cup ginger slices
1 1/2 cups sugar
2 lbs. red plums
1 1/2 cups ginger syrup
4 limes juiced
1/2 cup organic sugar
3 cups filtered water
2 pinches sea salt
To make the ginger infused simple syrup, peel and roughly chop fresh ginger. Combine the ginger with 1 1/2 cups of water and 1 1/2 cups of sugar. Bring the mixture to a simmer, stirring occasionally for two minutes. Remove from the heat and let steep for 15 minutes or up to an hour (depending how strong you would like the ginger flavor to be). Remove the ginger from the syrup and set aside a one-inch piece. Discard the rest.
To make the paletas, preheat the oven to 350 degrees. Slice the plums in half and place on a baking sheet. Roast them in the oven for 25 minutes. After the plums are cool enough to handle, remove the pits and place all of the plums (skin included) and their juices into a blender.
Add the ginger syrup, juice of 4 limes, 1/2 cup organic sugar, the reserved 1 inch piece of ginger, water, and sea salt and blend until fully combined. Chill mixture for 30 minutes in the refrigerator. When mixture is cool, pour into molds and freeze for 6-8 hours or until fully frozen. Makes 12 to 16 paletas.
— From Lindsey Byrd of The Popcycle