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Food & Drink All you can eat


News and notes from the San Antonio food scene

“I feel very comfortable and empowered here. We have an opportunity to voice our opinions, and I feel like the company cares,” explains an employee of Whole Foods Market, which was recently honored in the first “50 Best Companies to Work for in Texas.”

Asked why working at Whole Foods is gratifying, “the customers” seemed to be the staffs’ consensus—that, and Whole Foods’ support for organic food. “I enjoy learning about the products and teaching people to keep themselves healthy in a more natural way,” one Whole Foods team member told the Current. “It’s the little thing you can do to help change the world, while still making a living.”

All you can eat

Speaking of healthy alternatives, pucker up. A recent e-mail from the worlds’ largest sauerkraut producers, Great Lakes Kraut Company, reminds us that eating kraut is good luck on New Years. Although it has been difficult to pinpoint the origin of this belief, kraut’s healthful properties are documented—those who’d rather do anything than eat fermented cabbage may sing another song this year.

Recent studies show that sauerkraut is chock-full of cancer fighting properties. Dorothy R. Pathak at the University of New Mexico says that it reduces the risk of breast cancer by up to 74 percent. A study in Seoul, Korea, found that feeding Kimchee, a variant of sauerkraut, to chickens infected with the avian flu virus sped up the recoveries of 11 out of 13 chickens.

Equipped with more than 170,000 tons of kraut, Ryan Downs, co-owner of Great Lakes Kraut Company says, “We’re ready to help keep the world healthy.”

What could be more earthy than cabbage? Truffles. From now until early spring, clever truffle-hunting dogs and pigs will dig the rarefied funghi out of the damp soil in Italy, France, China, and Oregon.

In San Antonio, foodies with highly developed olfactory nerves will pick up the musky scent of truffles at La Rêve, 152 Pecan, where a truffle tasting menu is available until the season peaks, says chef and owner Andrew Weismann.

Highlights from the menu include farm eggs with white truffles from Alba, France and Petite Basque cheese; potato gnocchi with crème fraîche, caviar, and black truffles from Perigord, France; and pavé of Angus beef and veal sweetbreads with apple-smoked bacon and black-truffle sauce. For dessert, look for Madagascar vanilla-bean ice cream with chocolate sauce and black-truffle shavings. For more information call, 212-2221.

Compiled by Francesca Camillo and Susan Pagani

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