The Whole Enchilada

Like many of the shops in Athens, Casa Nueva Restaurant, Cantina and Bodega has a rich history of community involvement and business expansion.

Environment

The Restaurant proudly uses the “reduce, reuse, recycle” method by recycling plastic, paper, newsprint, cardboard, clear and brown glass, aluminum and steel. The kitchen also has buckets for food composting. These buckets carry all vegetable and fruit waste products, and at the end of each day, community members can take the waste products to use on their compost piles.

Community

Members of the Casa family helped to write Ohio’s cooperative business law in 2003 and they host forums concerning educational and political issues in the area, according to a 2003 article by Karen Thomas.

The Restaurant also supports local farmers and producers by purchasing their fresh, organic produce.

Co-op

Casa is not only unique for its locally-grown food options and commitment to the community and environment, but the restaurant is a worker-owned cooperative. (I had no idea what a worker-owned co-op was until this blog post. I guess you learn something new everyday.)

Thanks to USLegal.com, I found the definition. “A worker-owned cooperative is a business that is commonly owned and managed by its workers. By organizing a business as a cooperative, the owner/employees make the initial investment in the enterprise, work for its success, and reap any benefits,” states the Web site.

“At Casa, we feel that our efforts are part of a larger movement in which owners can provide direction and vision to create a workplace in which all individuals are treated with equality, respect and compassion,” states the Casa Nueva Web site.

Expansion

In 1993, the cooperative expanded the restaurant to include the Cantina, a full-service bar with a D-6 liquor license. The Cantina also serves as a waiting area, where guests can purchase appetizers while they await seating. The Bodega was recently added as an extension to provide “a ‘quick’ daytime deli kitchen and a nighttime appetizer kitchen,” according to the Casa Web site.

Can't take the heat?

One thing I’ve noticed since starting this blog. It has triggered massive cravings. I apologize, but I just can’t help myself.

Now, with that said, I ventured to Casa Nueva (right off Court Street) this week. I felt the need for non-dining hall food.

I sent out a mass text to my friends Wednesday morning about my urge to go to Casa, and three of them agreed. (You’ll get to watch them eat in the video.)  Since I formulated the plan to dine there, I squirmed with anticipation all day, and I even knew exactly what I was going to order. Filling my head were daydreams of fresh, local veggies combined with a splendor of smoked jalapeños and garlic… Mmm…

Anyway, the time arrived at last. I met with Alec, Alex and Vince, and we strolled the 10 minutes from Read Hall to Casa.  Little did the guys know, I had been plotting to make them try the habanero salsa, Casa’s spiciest salsa, and capture the moment on video. (I did finally caution them before trying it though.)

I ordered a basket of chips and two different salsas, habanero and black bean, as an appetizer.

Here’s what happened:

According to the menu, Casa’s habanero salsa is “A flavorful infusion of citrus followed by the intense heat of habanero peppers.”

The definition is dead on. The slight citrus tang complements the fresh, juicy tomatoes.  But as soon as you taste the citrus and tomatoes, an extreme burning sensation fills your mouth, tongue and throat. It’s almost painful, and I can take really spicy foods. I can eat a dozen hot wings from Buffalo Wild Wings without breaking a sweat. This was different.

Thankfully, I also ordered the black bean salsa to ease the pain of the habanero salsa. (The black bean salsa was gone within minutes.)

Now, on with the main entrée, my Enchilada Roja, which is an enchilada stuffed with Monterey jack cheese, veggies of the day, tomatoes, onions and in my case, chicken. Customers can choose between black beans, tofu, jasmine rice, pork, Puerco Pibil, beef or chicken.  Chipotle salsa is smothered over the enchilada, with shredded lettuce and carrots stacked on top of the salsa. Sigh…

Although I didn’t get to taste-test any of the special autumn desserts, I know I’ll be back in the near future.

Addition of Social Media

For this post, I wanted to provide a transcription of an interview with the owner of the Athens Book Center; however, I apologize, that will not be happening because I cannot get a hold of him. So, instead, here’s a run-down of the new social media this used bookstore is utilizing to help business.

When speaking with Book Center employee Justin Kendrick, a fifth-year Ohio University student studying creative writing, he told me some of the new marketing plans they hope to use to spread the word of their existence.

In fact, I was speaking to one of my friends two nights ago, and I told her about my excursion to the Book Center, to which she replied, “I never knew that existed.” I was shocked. I had no idea that students had never heard of the Athens Book Center before.

Hopefully, that will change.

After doing some Googling, I discovered the Athens Book Center does have a Web site. (Justin didn’t know the store has a Web site, so either there is poor communication with the owner, or the Web site is simply, really new. I’m choosing to believe the latter.)

Regardless of whether or not the Web site is new, it contains a book directory, a book search and a link for purchasing books from the store. To purchase a book from the online catalog, you must submit your e-mail address and shipping and billing information.

After discovering the Web site, I also noticed on my google search that the Athens Book Center has a Facebook page. I immediately logged in on Facebook and became a fan. I think the bookstore is doing a great job with the social networking even if it doesn’t have a huge following (OK, a very small following). My friends and I make up five of the 54 fans, which to me, is both a happy and a sad thought. Happy because my friends and I love the place, and sad because there are only 54 fans.

But anyway, the Facebook statuses try to engage the viewer and communicate by asking questions and pushing for comments. It keeps fans updated on current happenings and promotions, such as the new smoothies, which according to employee Justin Kendrick, are 100 percent fruit. Hooray for health! I haven’t tried one yet, but I plan on it for the next time I’m there.