Counting Our Blessings
Considering what we're thankful for in the local food scene
By Rachel Feit, Fri., Nov. 23, 2001
A Cornucopia of Grocers
Years ago, when I was living in Taipei, I decided to host a Thanksgiving supper. I suppose it's something that American expats everywhere do. Come November they begin to sniff out the comforting foodstuffs that have come to symbolize the country's beloved harvest holiday. In Taiwan, though, it wasn't easy to come up with a whole turkey, cornbread dressing, green bean and onion casserole, and pecan pie fixings. So we improvised instead with a Beijing duck, shiitake mushrooms, Chinese long beans, and a very unsatisfactory non-dairy cake made by the local Chinese bakery to look like one of those irresistible pastries displayed in European bakery cases. The meal was a poor substitute for an American Thanksgiving feast, but it was the best we could do.
Planning my Thanksgiving menu this year it occurs to me that I have rarely had to "make do" with unsatisfactory substitutes here in Austin. In fact, my single most favorite feature of Austin is its grocery stores, which have always impressed me with their diversity. Not only the small regional grocery stores but also the large supermarkets seem always to make space on their shelves for Austin's widely eclectic tastes.
Austin is a town full of people who love to cook, and who demand quality ingredients with which to cook. The major supermarkets have stocked their shelves to oblige this demand. I have come to take for granted that all supermarkets sell dried red lentils, basmati rice, organic yogurt, and tofu. At Whole Foods Market, Central Market, or even at one of the area HEBs or Randalls, one can always count on finding fresh herbs, artisan breads, or kim chi.
Wander away from big supermarkets, the choices become even wider. Austin literally has hundreds of ethnic markets capable of satisfying just about any culinary craving. The Hong Kong supermarket carries lychee, Chinese pastries, and frozen jellyfish. At least two South Asian markets around town sell Halal meats. The Phoenicia Market offers over 10 varieties of olives, five varieties of feta cheese, Spanish chorizo, and pomegranate syrup. Indian, Southeast Asian, Central America, South American, and African foods are all available through local ethnic groceries around town. The abundance of international ingredients is surprising for a city of less than a million inhabitants. It reflects the open, multi-ethnic spirit of our community. So this year, when I decide to make Beijing Duck for Thanksgiving, instead of the same old traditional turkey, I am thankful that I live in a community that can accommodate my creative culinary impulses.