4/01/2013 03:57:00 PM

Takeaways from PaleoF(x): Austin Products Abound; Did We Evolve to Be Healthy?

Gym owners Sarah and Grayson Strange came from Denver for the conference
Last week and weekend about 900 Paleo and Crossfit enthusiasts from across the country gathered at the Palmer Events Center to talk grassfed meat, exercise and nutrition at the second annual PaleoF(x). We checked out a session or two, chugged a couple $8 bottles of green juice and watched from the sidelines as fit attendees pounded out a few hundred push-ups on command.

But the biggest thing we took away? There’s a lot happening in our little city. From the usual suspects like Johnson’s Backyard Garden, Jo’s Coffee and Buddha’s Brew Kombucha to new food ventures like Daily Greens juice and Epic energy/jerky bars, part of Paleo and eating healthy in this context was going local. “Sustainability is a big part of the movement,” said co-founder Keith Norris.

To that end, we sampled other Austin products as well like Thunderheart Bison jerky and LoveBean fudge cream (check out the photos below to learn more about these and other Austin-based companies).

Thought leaders like Paul Jaminet claim that “the brain evolved to like things that make us healthy, so you can follow your taste.” His led him to the Salt Lick the night before, and ours led us to the PaleoF(x) dinner catered by chef Sonya Cote’s Homegrown Revival. On the menu? Texas hothouse tomato salad with coconut “aioli,” basil oil and cashews as well as parsnip puree, fried sage and roasted carrots. But the highlight of the night was Tink Pinkard’s roasted pig.

So, Austin, have you tried paleo? What do you think of Jaminet’s statement that our bodies evolved to like things that make us healthy? 

Need to get in touch with the Zagat blog in Austin? Email Megan Giller at megzagATX at gmail dot com.

1 comment :

  1. “the brain evolved to like things that make us healthy, so you can follow your taste.”

    This seems woefully naïve. Our brains evolved to crave that which was traditionally in low supply and high demand, most notably salt and fat.