In this issue, we answer the question, “What’s better than Li’l Nonna’s?, show you how to make vegan Mexican style corn (elotes) and provide an update to dining out in Texas. But first…
CBS Austin highlights Mother’s Café, an Austin vegetarian icon. Like other Austin businesses, it’s been hit hard by the pandemic, and it potentially faces a shut down. Check out “New effort emerges to save Austin businesses hit hard by pandemic before it’s too late.”
QUESTION: What’s better than Li’l Nonna’s? ANSWER: A Big Nonna’s with a side of Sweet Ritual.
In case you missed it, it was Pig Week last week. And no worries if you missed it, you can donate to Central Texas Pig Rescue any time. Check out the DONATE link on their Instagram page.
Bouldin Creek Cafe teams up with Runner City for food delivery.
The Counter Culture oven broke, and it will be some time before a replacement comes in. In the meantime, you can still order salad, sandwiches and heat-at-home items.
Veg in the Media
Austin360 includes Credo Foods in “Chocolate, cane water and vegan queso: New products to look out for on Austin grocery shelves.”
CultureMap Austin, Eater Austin and VegNews highlight Li’l Nonna’s new, upcoming brick n’ mortar in “North Austin vegan pizza parlor offers big expansion for little food truck,” “Lil’ Nonna’s and Sweet Ritual Are Opening a Vegan Pizzeria Called Big Nonna’s” and “A Vegan Ice Cream Pizza Parlor is Opening in Austin” respectively.
This week, Liz Velatini shows us how to make “Vegan Mexican Style Corn | Elotes.”
Central Texas Pig Rescue, with help from Rebel Cheese, will host an online event, “Pigs in Art History,” Friday, September 25 at 7:00 PM.
Rebel Cheese will host a “Virtual Cheese Tasting,” Wednesday, September 30 at 7:00 PM.
Not Exactly Veg but…
Eater Austin posted an article about dining out: “Texas Restaurants Can Expand to 75 Percent Dining Capacities.”
But you should also know that “Adults With COVID-19 Twice As Likely To Have Eaten At Restaurants, CDC Study Finds,” according to NPR.
Thanks for reading this week’s newsletter. Stay well, and we’ll see you next week.
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