We think that our staff is the best in the business (okay, okay, we are a little biased), but the JBG family hails from all over the place and covers the gamut in talents and interests. We love sharing events, adventures, and side projects that inspire and excite our JBG-ers (food-related or not) with the community. Check out the staff-curated list of favorites below!

Heydon (Recipe Developer)

A couple of weeks ago, a few friends and I schlepped out to Round Rock for a Round Rock Express game! It was all of our first times there and we had a blast. Beers, hot dogs, fireworks, good times... what more do you need? My boyfriend got the biggest hot dogs I've ever seen (see pic below) with the green-est relish I've also ever seen. Minor league baseball is really fun.

Nothing like some ballpark dogs to feel that American spirit.

Joyce (Wholesale Sales Team)

I’ve been working with Austin Cats and Dogs Rescue (ACDR) since October 2018 when I started fostering 3 feral kittens for them. ACDR is a really small animal rescue based here in Austin, and we are always looking for more cat/kitten/dog/puppy fosters! All we require from our fosters is for you to open your home and heart to our animals! That’s it! We provide all supplies :) It’s been a really rewarding, and who doesn’t love kittens? On the side, I’ve been collecting t-shirt donations to make dog rope toys out of. These rope toys have been donated to our rescue puppies and to other shelters in the area. If anyone wants a rope toy or two... or more, I’m happy to accept donations for them! All donations go towards saving more animals and feeding these hungry puppies!!! To see our adoptable animals, you can check us out @austin.catsanddogs.rescue on Instagram And you can reach out to my about dog toys at joyce_ni23@yahoo.com or @joyceknee on Instagram!

Joyce, her kitty, and some of the puppies up for adoption. Too much cuteness if you ask us....

Ada (Blog + Marketing Lady)

Below is a photo of me and Becky at our last Club Home Made gathering. We kicked off this Monday-night Meal Prep Club a couple months ago, and so far... so good! Actually... so great! Pictured you'll see a room full of friends (old and new) who are chopping vegetables and getting themselves meal prepped for the week. Many of the veggies we use come from JBG, as well as some other local farms, and all of the meat we've used thus far has come from Richardson's Farms. If you'd like to start cooking more, but don't know where to start... check us out! Here is our website and here is our Instagram. If you'd like to just know more, here's an article written about us (whohoo!) a couple months ago that explains what we're going for.

Ada and Becky, so happy to have so many folks eager to meal-prep with them.

I also wanted to give a specific shout out to the space where we do these classes - the East Austin Culinary Studio. Amanda, who runs this studio, has created an incredible kitchen space which feels like your home kitchen...but cooler. And likely cleaner, and better equipped. Checkout her website and sign up for her emails - this green-walled studio is home to so many wonderful cooking classes and community events!

Fawn (Farmers' Market Coordinator)

In a couple of weeks, my family is taking a road trip to Detroit to deliver our beautiful old Heathway glass lathe to the Michigan Glass Project, which is a nonprofit that raises money from the sale of donated glass art to give back to the community (specifically, to put art programs back into Detroit public schools.) My homeboy manfriend (husband) Stephan will be demoing his lathe skills at the live glassblowing event and probably making fancy drinkware to donate. Me and the kids will get to explore a new city, checking out the Belle Isle Park and wandering over to Canada, eh.

A drawing of the lathe Fawn and her husband are delivered to Detroit. SPG = Stephan Peirce Glass.

Adam (Marketing + HR)

My first batch of fermented pepper mash is finishing up just in time to make some home-made hot sauce for 4th of July barbecues. I used a mix of hot peppers and a few sweet peppers from the CSA box with a saltwater brine.

I let these babies ferment for a few weeks but watching them bubble up on my kitchen counter and looking forward to the flavor made it feel like an eternity.

Fermentation is one of the oldest forms of preserving food and these hotties should last a long time but not in my kitchen!

Adam's fermented pepper mash, which he plans to put on just about... everything.

 

Brenton (The guy that started this all)

I'm going to Laos and Thailand at the end of the month. I think I subconsciously planted a lot of Thai vegetables this year in my excitement for this trip. Right now we're growing 4 types of Thai chilies, holy basil, Thai basil, lemongrass, mint, eggplant, cilantro and cilantro root. Everything you need for some awesome Thai food... which is really what inspired this vacation. I'm taking a food vacation.  

Faith (We're not really sure what Faith's exact title is, but she's the CSA/Customer Service Extraordinaire)

Night walks.

Be like Faith. Take a night walk.

 

Thanks for reading!