category Culture

Cheers to 10 Years!

Hey folks! As I’m sure everyone would agree, 2020 has been one hell of a ride. Over the last 5 months, running Black Star Co-op has been a challenge to say the least, but the year had originally promised to be such a banger! January started us off when our good friend Ted Cheavens finished a beautiful mural on the exterior of our building. We placed an order for a brand new set of amazing wooden table tops in February to help brighten up the space. The Craft Brewers Conference was slated to come to San Antonio in April which would have brought in brewers/friends from all across the world to experience our awesome beer scene in Texas! And then, our 10 Year Anniversary Party. This was huge. Black Star Co-op has served our community, member-owners and workers for an entire decade. The workers put in a ton of effort to plan this event, making sure it would be as special as it should be for such a historic landmark. Unfortunately, you know how the story actually played out, and that didn’t sit too well with us. So (with social distancing practices in mind) next Saturday, August 15th, we will be releasing several beers: A special bottle release of Moebius (bourbon barrel aged stout), Black Is Beautiful, our collaboration beer with Weathered Souls in San Antonio, Texas, and a couple of special kegs we’ve been holding onto. Then on Sunday August 16th at 2PM, we will be hosting a virtual Cheers to 10 Years! via Facebook live. We ask that you swing by, grab some bottles/crowlers/growlers on Saturday, then join us on Sunday to celebrate Black Star’s 10 decade long legacy of slinging great food and beer in Austin, Texas. Thank you for all of your support over the years, it is truly a privilege to serve such a rad community of people.

Worker Spotlight: Oscar Perez

  1. go here follow link popular report ghostwriters website ca essay on parsi new year in english see network security dissertation watch cialis geneva melhor viagra levitra a party essay http://www.cresthavenacademy.org/chapter/download-free-term-papers/26/ real essays with readings with 2009 mla update thesis proof thesis statement template for middle school cialis la palma strategic management paper how to write an introduction letter for business wordpress thesis portfolio https://lajudicialcollege.org/forall/essays-on-the-satanic-verses/16/ la viagra sube la tension arterial https://www.aestheticscienceinstitute.edu/medical/taking-viagra-while-on-molly/100/ buy viagra without a prescription a rolling stone gathers no moss essay acheter cialis sur paris essay nature spm enter get link https://ramapoforchildren.org/youth/good-essay-examples/47/ college memories essay mail order viagra online https://www.newburghministry.org/spring/gay-rights-research-paper/20/ cheap viagra tablets What position do you work?
    Line cook.
  2. How long have you been cooking and where?
    I’ve worked in many places over the last 20yrs: cafés, delis, bakeries, etc. The last place I worked was for a butchery deli in upstate New York.
  3. Where are you from?
    I grew up on Long Island. I moved to Austin in Feb 2019 from upstate New York, drawn here by the music scene. Upstate and the Hudson River area is beautiful! I lived there for about 3 ½ years and I loved it. But I needed a change of place – somewhere with a good music scene – so I packed up and headed to Austin. I didn’t know anyone when I first got here, but I immediately started going around town and getting into the music and art, and all that the city had to offer.
  4. What do you do outside of work with your free time? (Or what do you imagine yourself doing if pandemic restrictions weren’t in place?)
    I’m a musician. I’ve sung and played guitar solo and in
    bands for about 20yrs. I’ve played all kinds of music and
    really like heavy rock when I can do it with a band.
    Recently, I’ve been working on my own music – mostly
    singer-song writer stuff. I had planned to do some
    studio recording of my songs this summer but the
    COVID-19 shutdown kind of put that on hold. But we
    deal with what we’ve got and so I’ve been focusing on
    using my time and forced isolation for writing songs and
    poetry. Before the shutdown I used to like to go to places like
    the Spider House café and listen to poetry slams or go try out my music at open mic nights at places like The Cactus Café.
  5. What do you enjoy about Black Star Co-op?
    I really like the openness in the way the employees work together and run the business. There’s a lot of flexibility and everyone really helps each other out. Some places I’ve worked in the past there were maybe some personalities that clashed and caused tension, but the employees here get along well and pitch in to do what’s needed.
  6. What is your favorite house beer? One of the benefits of working for a brewpub is getting the occasional beer shot during the shift, so when I’m working, Midtown Light is my choice to keep things light and easy. Outside of work, I really like Fructis. It has a really nice hoppiness and flavor. I’m also enjoying Roze Sap lately. I’m not usually into sour beers, but it won me over.
  1. What’s one fun or unusual thing about working on the Black Star kitchen team?
    Honestly, the main thing is how everyone helps each other out – it really creates a good environment. It’s also fun to work in kitchen that changes up the menu seasonally and where you can experiment sometimes to add variety. One dish I created that we offered recently is the honey mustard chicken sandwich. The first week, we didn’t have pickles, so I topped it with thin cucumber slices, which turned out pretty good. But if you haven’t had the chance to try it with pickles, I suggest you do. I think it really makes it that much better.
  2. The kitchen team is known for working with a soundtrack. What is one of your go-to songs or bands when you’re getting things done?
    Hard to pick a single song, but my go-to band is one from Australia called King Gizzard and the Lizard Wizard. Literally anything from their album Infest the Rats Nest is guaranteed to get me
    going when things need to get done.
  3. Any Last words to the co-op members?
    I just want to say that you have a really good thing going with Black Star Co-op. It’s a unique place in terms of both what it offers and how it operates. I think as the current pandemic concerns ease it will continue to grow into a great Austin spot.

Board Meeting Review

As long-time regular patrons of Black Star who enjoy the house beer and the wonderful staff, we have come to feel like a part of the Black Star family. We saw how the Co-op handled the COVID19 difficulties, successfully rising above other businesses in keeping patrons and staff safe while continuing to stay open, and were intrigued by the great opportunity offered in the May newsletter to attend a board meeting as guests.

Although we didn’t have any expectations beyond observing the meeting, we were immediately welcomed into the Zoom forum with an introduction of each member and warmly invited to participate throughout the meeting.  It was a bit disappointing to know that only one board member is female, but refreshing to learn that Dacia is the dedicated president (who attended despite feeling under the weather).  The board is comprised of a mixture of legacy and new members, and all seemingly dedicated to offering their talents to the success of our coop.

After a thorough presentation of the current state of affairs by Chris, who represented the staff, a few other topics were covered.  The meeting was run efficiently, and members were very respectful of each other’s time and contributions. We left feeling that the Co-op is in great competent hands, and that this is a group we would feel comfortable contributing as members.

Fresh Haps: What’s New at Black Star

Hey Everyone,

Just a quick update on changes that are happening this week, as well as a few exciting things we have on the horizon.

Extended Hours: Black Star will now be open from Noon-9pm on Saturdays and Sundays. Although we are still only operating Thursday – Sunday, we’re excited to get you the beer and grub you crave for both lunch/brunch and dinner on the weekends.

New Food Items: Our new Head Chef, Jeff Harper has put together some awesome Cook Em Yourself Kits that you can purchase on the spot. Take & Shake Fish Fry Kits feeds 2 and includes Gulf caught black drum, seasoned breadcrumb mixture, seasoned chips, and house aioli. $24, available Thursday – Sunday. English Breakfast Kits also feed 2 and include farm fresh eggs, house breakfast sausage, baked beans, arugula and tomato salad, and Easy Tiger toast. $18, available Saturday and Sunday.

Upcoming Beer Release: Lots to look forward to! Listed below are all upcoming beer releases, and their potential release dates:

Waterloo & Watermelon Waterloo: July 30th (Maybe sooner!)

Black is Beautiful: Mid August. A portion of proceeds will benefit Austin Justice Coalition

Special Reserves: Mid-August, keep an eye out.

Moebius: TBD, but it’s coming…

Merch Sale: We’re sitting on way too much winter inventory, so we’ve dropped some prices and encourage you to grab these babies while we got em. Mustard Hoodies $55 now $45. Red Acid Wash Tees $25 now $15. Beanies $19 now $10. Stock up now, you’ll thank yourself later.

Worker Spotlight: Jeff Harper

We (virtually) sat down with Black Star’s new head chef to find out a little more about him.

  1. What’s your earliest food memory?
    Once while playing at my Grandparent’s driveway, I fell and scuffed my knees. I came into the house, crying, with blood running down my leg, looking for comfort and my mom had just pulled fresh
    cinnamon rolls out of the oven. Trying to calm me down they offered me things like band-aides or water but instead I said through the tears, “A cinnamon roll would make my knee stop hurting.” 
  2. Who has influenced your cooking the most?
    Definitely my mother via her biggest influence which was her Grandmother. 
  3. What’s your favorite go-to ingredient or is there an ingredient you use a lot that would surprise people?
    Ginger. Most often, when friends or family really like something and can’t exactly place the flavor they like, it’s ginger.
  4. Do you have any signature dishes?
    Scrambled eggs. 🙂
  5. If you could cook a meal for anyone, who would it be?
    White House chef for Teddy Roosevelt
  6. Dumbest thing you’ve ever done with food or in a kitchen?
    My first job in the kitchen (after deciding to change my career path and cook full time) was the opening prep-cook at the original Second Bar + Kitchen and it was my job to open in the morning and fry all of the chips for the day. My first day solo I forgot to close the drain
    valves on the fryers before filling them with oil. I spent two hours soaking up oil with rags and never said a word to anyone. When Jason Stude arrived and asked why the floor was oily, I just put my head down and chopped zucchini. 
  7. What would we find in your kitchen at home?
    Cast iron skillets, and air fryer (trust me), and A LOT of pastry/cake decorating equipment. My girlfriend is an incredibly talented pastry chef. 
  1. Most memorable meal?

I was lucky enough to travel abroad to Ecuador in my early twenties and went fishing with
some guys off the coast of the Galapagos Islands. I caught a Bluefin Tuna and the guys
from the boat came over that night and we built a fire in the street and everyone within
earshot came over and we carved that tuna to the bone cooking it over open fire, dousing it
with beer, even eating sashimi right off the fresh fish. Unforgettable experience. 

  1. What food is your guilty pleasure?
    Beef jerky.
  2. What been your pandemic staple meal or comfort food? 
    Knock-off Alamo Drafthouse popcorn paired with a movie from their streaming service.  
  3. What do you do outside of work with your free time? (Or what do you imagine
    yourself doing if pandemic restrictions weren’t in place?)
    Tend to a small farm in Oak Hill that a friend owns, fishing, various tinkering projects,
    drumming, etc. 
  4. Any Last words as the new kitchen team leader of Black Star?
    “When the going gets tough, the weird turn pro.” -Hunter S. Thompson

Good Work Austin – Keeping Us Safe

While the City of Austin extends its Stay Home – Work Safe order through June 15, Texas continues its drive to Open Texas. These are dark times in our industry with many local restaurants (Threadgills, Enchiladas y Mas, and North by Northwest) permanently closing their doors due to the economic impact of the pandemic. Restaurants need customers. As local restaurants consider opening their doors in the near future, many are concerned about the health and safety of their workers, customers, and their communities. How can they best prevent the spread of Covid-19 once open? Should they regularly measure staff temperature? How can they develop policies that reassure customers that the restaurant
is a safe place to dine? What should they do if Covid-19 cases continue to rise? Should they deny service to guests who choose not to follow any guidelines they develop?


How can they answer these tough questions? Through cooperation, of course! Good Work Austin began as a group of local businesses advocating for the City of Austin’s paid sick leave ordinance, with Black Star Coop playing a critical activist role. GWA developed a re-opening agreement that provides answers to these critical questions for restaurants, their customers, and the community, which includes the following commitments.

  1. Reservation sites and websites will include notices that diners cannot enter the restaurant if
    they are exhibiting any symptoms of Covid-19. We will deny service to guests who do not follow
    our clearly stated guidelines
  2. Employees will be counseled on appropriate behavior at and away from work by a medical
    professional to make sure that they are not putting our community at risk.
  3. Staff temperatures must be taken daily. Anyone with a 99.6º or higher temperature will be sent
    home.
  4. Staff who have experienced COVID-19 symptoms will be sent home and must fulfill one of the
    following options: 1) receive a note from a doctor allowing them to return to work; 2) receive a
    negative result from a COVID-19 test; 3) complete a 14 day self-quarantine.
  5. If an employee tests positive for Covid-19, we will thoroughly sanitize our business and require
    staff who worked with the infected employee anytime in the last 14 days to be tested or
    quarantined for two weeks.
  6. We will include an Employee Wellness Charge to provide our employees with access to health
    care and paid sick leave.
  7. All dine-In customers will provide their names. All dine-in customers and employees will
    complete a Health Declaration.
  8. All staff must wear masks while in the restaurant. Customers must wear masks except when
    they have food or beverage in front of them.
  9. Hand washing will be enforced every 30 minutes for all staff.
  10. Staff will have no intentional physical contact and will constantly be aware of the necessity of
    social distancing.
  11. We will dedicate certain employees to service customers and/or divide spaces and redefine
    roles to further separate employees and customers.
  12. Menus will be on display, online, or be sanitized after each use. Single-use menus will be
    available by request.
  13. Hand Sanitation stations will be placed at the entrance & exit of the restaurant and outside the
    restrooms.
  14. We are committed to ensuring proper ventilation of our indoor spaces by cleaning & changing
    filters more frequently and/or increasing fresh airflow.
  15. Adopt all elements of Open Texas Minimum Standard Health Protocols for facility, customers,
    and employees.

Over 100 local businesses including coffee shops, restaurants, breweries, and hotels have signed the
agreement. Considering Black Star Coop’s guiding principles of cooperation among cooperatives and
concern for community, the Worker’s Assembly signed this agreement. Collectively following these guidelines as we continue to plan our opening will help Black Star Coop members and non-member customers make informed decisions about the risks related to the pandemic and ensure the health and safety of our hard-working Workers.

Black Star Co-op Needs YOU!

Run for the Board! Directors review and craft policies and principles, represent the interests of all Member-Owners, and collaborate with the Workersʼ Assembly.


Interested? Our next virtual Board Meeting will be held virtually, this Sunday morning at 9:30am. Attend in sweatpants if you wish!


Contact the Leadership Development Committee (ldc@blackstar.coop) or the board(board@blackstar.coop) so we know you’re planning on coming and can share the connection link.

e-xtravaganza Catch up with member-owners, co-op workers, and friends! Learn how your co-op is faring during these interesting times.

A friend gave me advice recently not to accept my solitary day-to-day
situation as the “new normal” but to challenge myself to achieve a
normality despite a global health crisis. This has led me to consider how
to maintain activities, responsibilities, and friendships until these
difficult times have passed – yes there are compromises to be made,
but just putting everything on hold should not be a viable option.
In the spirit of this, just as the word church is said to represent the
people not the building, I would suggest that words Black Star Co-op
represent the personalities, the ideals, the beer, and the community –
all of which can be enjoyed beyond the confines of Easy Wind Drive. So
lets get together (virtually), raise and glass, and check in on how we are
all doing.

Our first Virtual Extravaganza Members event is scheduled for Sunday, June 7th at 4pm . Fill up a growler or grab a 6 pack from the Co-op and join us to learn about how your Co-op is doing. The hardworking staff from the Co-op will give an update as to how they are doing, how the business is
adapting to its situation, and how they are making decisions at this time
founded in our ethics and guiding principles. If you are lucky, Marcus
might treat us to a little co-op trivia, and Dacia will give the board
perspective on how the Co-op is operating with reference to the long
term financial stability we are all looking to secure.
Above this we want to hear from you! How are you doing? Have you
any stories to share with your fellow members? Questions about the
Co-op? Beer ideas? Groan-worthy jokes? Bring it on!

I’m going to schedule around 30-40 minutes content as big zoom calls
are always better with a little structure. After this we can descend into
more general chat. We shall be naming and shaming those who are not drinking Black Star beer…

!REGISTER HERE!

I joke, we would never do that. But if you can stop by the Co-op,
say hi to the pub team and fill up a growler or two, they would love to
see you! I can’t wait to see you. Stay safe and all the best

Black Star Co-op Needs YOU!

Run for the Board! Directors review and craft policies and principles, represent the interests of all Member-Owners, and collaborate with the Workersʼ Assembly. Interested? Now’s the time to attend a Board Meeting—from your own home!

Our next meeting will be virtual at 9:30am on May 31st!
Contact the Leadership Development Committee (ldc@blackstar.coop) or the board (board@blackstar.coop) so we know you’re planning on coming and can share the connection link.

Covid – 19 Update

In accordance with the City of Austin, State of Texas, and the US Federal Government, Black Star Co-op is currently operating for to-go only food and alcohol sales. As we navigate this difficult situation, we are remain cautious yet dedicated to providing our community with the highest quality of food and drinks that you have come to know and love.

The current situation remains fluid, and our menu and hours may adjust on a day to day basis. Currently, we will be open with a full (semi adjusted) lunch and dinner menu from 11am – 9pm daily. Please check in for daily updates here at our website, or on any of our social media platforms.

Curbside pickup is now available, so feel free to call ahead for food and/ or beer. We are doing our best to minimize contact and respect sanitization practices as directed by the CDC and COA.

We appreciate the support that we have already received from our regular patrons, member-owners, and the community at large. Please stay safe, and continue to support your friendly neighborhood brewpub if you are able.

Best of luck, everyone.