Editor’s note: This article was originally published December 11, 2013
Austinite Stephanie McClenny, who makes some of Austin’s best jams and spreads for her company, Confituras, is about to preserve a lot more than produce.
On Wednesday night, McClenny won a $10,000 grant from the Austin Food & Wine Alliance to get us all thinking about not just canning, but what it means to preserve, through an oral history and museum initiative called the Preserving Austin Project.
Her winning idea was just one of four local culinary innovations to get a financial boost from the Austin Food & Wine Alliance, which hosts a number of annual fundraiser events such as Wine & Swine and Live Fire! and is the beneficiary of the Austin Food & Wine Festival. This is the second year the organization has given out grants to local culinary groups.
At an event at the AT&T Executive Education & Conference Center, the alliance also awarded $5,000 each to Salt & Time Butcher Shop & Salumeria, Blacklands Malt and Skinny Lane Farm.
Salt & Time plans to use the money to get a federal certification to become the first USDA-inspected salumi producer in Texas. Beer lover Brandon Ade won a grant to expand his company, Blacklands Malt, the state’s only producer of locally grown and malted barley. Skinny Lane Farm won a grant to start a cooking program on its Elgin vegetable farm.
You can find out more about the winners and the nonprofit, which is currently raising money to nearly double the size of its high school culinary conference slated for next year.