Unbelievably Tasty Organic Food
- We Use Best Quality Organic & Local Ingredients
- We Create Modern, Comfort Food from Scratch
- Our Harvest Menus Change with the Seasons
- Or Tailor Your Perfect Custom Menu
- We Cater to Any Dietary Needs & Preferences
Photographer: A la Vie Photography
Our FoodWe are the first and only USDA certified organic events facility on the planet. It's up to you... Choose local, certified organic food - Good for you, Good for your Community, Good for the earth!
We call our food 'Modern Comfort Food' because we like to take traditional recipes from our region and from all over the world that are favorite dishes of the culture and then to put our local, organic spin on them. The result is simple, unpretentious food cooked with the finest ingredients to be purchased. This means bread cooked in a wood fired oven, brisket slow roasted overnight, salads harvested the day before they are consumed, and getting to know our local food community.
Photographer: Matthew Moore Photography
Photographer: Bill McCullough Photography
Wedding Cakes100% certified organic luscious decadent goodness!
Most cakes are filled with artificial flavors, synthetic colors, lard, and icing from commercial buckets, which is easier to spread and apply but contains questionable ingredients. Everything from the Barr Mansion kitchen is made from scratch. You and your guests will be amazed by our cakes and desserts!
Photographer: Steven Noreyko (left) & Katherine O'Brien Photography (right)
Why Organic?We believe it is the ultimate challenge of our generation and the recipe for survival.
Photographer: Brett Buchanan Photography
"The sooner we make an investment in organics as a society, the better off we're all going to be at all levels, from our own personal health to the ecological health of the planet."
- Timothy J. LaSalle, Ph.D., CEO Rodale Institute
We can no longer afford to have 90% of our food market monopolized by out-of-control corporations, chemical and energy intensive factory farms and profit-at-any-cost retail chains. So....Don't Panic - Go Organic and join the movement to preserve our community, restore our health and prevent climate chaos!
Our Sources Tell Their StoryWe seek out the absolute best organic growers in America. These folks are leaders in the organic movement and pioneers leading our nation to a better paradigm.
Boggy Creek Farm
a national urban 'role' model
the best organic meat in the US
Samish Bay Cheese
'Rare' Farmstead Certified Organic Cheese
Our roots go back to the beginning of Boggy Creek Farms with Larry Butler and Carol Anne Sayles. We have shared tornadoes and lightning storms and helped each other come back from disasters.
As they say, "By shopping at the Farm, you will get a good idea of what is seasonally available in Central Texas. Since we, like many of our "Friends of the Farm," eat only what is available fresh from the field, we grow a wide variety of vegetables and greens, to ensure an interesting and balanced diet. Eating seasonally, while, at first glance seeming to be restrictive, in fact encourages trying new and unusual foods. And while we may eventually tire of eggplant (after all, it's steadfastly available June through October), by the next spring, we anticipate it eagerly. Waiting patiently and then eating our fill of the fruits of the moment is a very natural process and in tune with the environment. And over the year, we do eat a very varied diet."
Good meat requires good pasture which is found in regions which get water! We believe getting our beef from Canada makes sense because we think it not practical to irrigate our desert conditions with our precious water supply.
Blackwing Meats under the direction of Beth Kaplan and Roger Gerber has rolled out a line of 100% organic Piedmontese beef, a cattle breed raised without added hormones or antibiotics. Piedmontese cattle originated 25,000 years ago in the foothills of the Italian Alps, where they grazed on a natural diet of fiber-rich grasses. "Their lean physique and heavier muscle structure--known as double muscle--produce a more tender, juicy and full-flavored beef that has less fat, calories and cholesterol than traditional beef," says Roger Gerber, Vice President.
The beef are pasture fed but given organic flax, among other grains, to increase omega-3 fatty acid and conjugated linoleic acid content. The result is the best of both worlds!
There are few organic cheesemakers in all of America. Few dairy operators go the extra trouble to achieve the organic standard. This requires a very healthy herd of cows that don't require drugs and antibiotics. We seek out the few who go this extra step.
Roger & Suzanne Wechsler in Bow, WA are farmstead cheesemakers. They say " they make cheese on our farm, from the milk of our own herd. The milk is always fresh and we know we can count on its quality. We are also artisan cheeesmakers. This means our cheese receives the hands on detailed attention that only a quality-conscious, small-scale operator can provide. We make cheese year round, and you can taste the seasonal variations in the cheese."
Largest CSA in Texas and 'rockin'
Artisan Organic Cheese
Shades of Green Eggs
Leading the organic farmers through TOFGA
Brent Johnson despite his A&M degree loves organics. He is using his degree to advance organics to new levels. His specialty is farm equipment and organics. His workers ride tractors to pick tomatoes to eliminate back bending.
As he says, "We're a 200-acre organic Community Supported farm only fifteen miles east of downtown Austin. Over 1,000 Austinites enjoy our homegrown, organic vegetables, herbs and flowers. We deliver boxes weekly or biweekly to convenient neighborhood locations. Our members receive produce harvested a few days, if not hours, from Austin's own backyard."
In 1997, Sue Conley and Peggy Smith opened Cowgirl Creamery in Pt. Reyes Station, a picturesque postage-stamp-of-a-town on the coast about an hour north of San Francisco. They started with an old barn, made it beautiful, put in a small plant for making hand-crafted cheese, bought organic milk from the neighbor, Straus Family Creamery... and before long the world found them! From the beginning, they wanted to make delicious, artisan cheese, to be environmentally responsible, and they also wanted to support their cheesemaking friends in being sustainable land stewards. Today, Cowgirl Creamery continues to make just a small collection of cheese -- four, soft aged and three fresh, totaling about 3,000 pounds per week. However, their circle of cheesemaking friends has grown like wildfire and they now distribute extraordinary artisan cheeses from over 60 of America's and Europe's most prized producers.
So far there has not been any certified organic meat grown in Texas. Sue, as director of Texas Organic Farmers and Growers Association is turning the big state around. They are on the path to becoming the first organic chicken processors in the state!
Sue Beckwith and Jules Assata say Hi! We are a 20 acre certified organic farm in Bastrop County, Texas. We produce organic chickens (meat) and eggs. We have a small herd of grassfed cattle and some really cute ducks. We hope you will support our farm!
La Quercia Meats
American Organic Prosciutto at European Qualities
Whole Foods Flagship Store
Closing the gap to Organic Certification
Thank you Sustainable Food Center
We are excited and committed to offering and showcasing the first of organic producers in the nation who are leading the nation as the first producer of organic prosciutto.
They are Herb and Kathy Eckhouse who founded La Quercia to create premium quality American prosciutto. Their appreciation of prosciutto grew out of the three and a half years they lived in Parma, Italy, prosciutto's area of origin.
Says Herb, "I love making prosciutto; it's like assisting at a miracle."
Becker Lane Organic Farm entered into a partnership with La Quercia (artisan proscuitto maker) to feed acorns to a group of pigs and thereby change the texture and taste of the pork. For centuries pigs in Italy and Spain have been produced with acorns and the cured pork from this method of production is the most prized pork in the world. Since Iowa has an abundance of oak trees and is the center of the North American pork industry, it seemed a natural step to take. A new industry has hopefully sprung.
We owe much gratitude to the opening of Whole Foods Market Flagship location. This allowed us to purchase the many small, organic products that could not be grown locally and not provided by any food supplier in our city. There were so many products that we needed that could not be produced locally such as olives, capers, powdered sugar, butter, milk and hundreds of others. This opening made our certification possible.
Located just blocks from where Whole Foods Market began as a small neighborhood grocer 30 years ago, the flagship store at the corner of Sixth Street and Lamar Boulevard is one of the largest, at 80,000 square feet.
Though much bigger in size, the store retains the charm and accessibility of its first location and we will always remain indebted to their organic commitment.
Growing vibrant farmer markets has allowed us to buy in the quantities required for our commercial operation. The hard work of the Sustainable Food Center has expanded our local food shed.
From seed to table, SFC creates opportunities for individuals to make healthy food choices and to participate in a vibrant local food system. Through organic food gardening, relationships with area farmers, interactive cooking classes and nutrition education, children and adults have increased access to locally grown food and are empowered to improve the long-term health of Central Texans and our environment.