News and notes from the San Antonio food scene
The “Whole Planet” mantra of Whole Foods Market rang especially true on December 9, when the company reduced its dependence on fossil fuels by purchasing 458,000 megawatt-hours of renewable energy credits from national wind farms.
Energy credits track the energy generated by wind power, and are purchased to replace the coal, natural gas, and nuclear energy used on the national grid. Whole Food’s energy credits will offset 100 percent of electricity used in all stores, facilities, bake houses, distribution centers, and offices.
In Texas, Whole Foods purchased 50,000 megawatt-hour credits. The renewable energy avoids 90 million pounds of statewide carbon dioxide pollution, and is equivalent to 7,500 cars being taken off San Antonio roadways or 90,000 acres of trees being planted.
Kudos also to the Great Lakes Kraut Company for shattering “all records made in the 2,000-year history of sauerkraut.” After producing more than 170,000 tons of kraut — 340 million pounds — Great Lakes Kraut Company curtseyed to technological innovations and a stellar cabbage harvest. “Innovation and bountiful harvest coincided perfectly with a substantial increase in demand for Silver Floss and Krrrrisp Kraut, the two leading brands of kraut sold in the U.S.,” explained Ryan Downs, co-owner of Great Lakes Kraut Company. But we think it is kraut’s “cancer-and flu-fighting qualities” that have spurred the 20 percent increase in fermented cabbage sales `for more information, see “All You Can Eat,” December 29, 2005-January 4, 2006`.
Speaking of increases, Texas Farm to Table is expanding its restaurant to make room for additional tables. The café is also adding another day of business — it will now be open 8:30 a.m-4 p.m. Monday-Saturday — and a wine and beer menu. Farm to Table’s liquor license is pending, but should arrive at the end of February, just in time for spring and after-work drinks on the café’s patio.
Sanantoniofoodie.com, a free website with restaurant and food event listings, is up and running. Started by Ron Smith, the site is a venue for restaurants and chefs to post tasty happenings like wine dinners and tastings, cooking classes, and special events, and will spotlight restaurants and the latest culinary buzz. “We are a sleepy town with a lot going on,” says Smith. “SAfoodie.com is here to help that.” Anyone may visit the site, but postings must be e-mailed to Smith at email@example.com. Information: 859-5100. •
Compiled By: Francesca Camillo and Samantha Ojeda