Day in the Life: Crave Market

Courtesy photo

While you’ve likely seen their juice at Rosella Coffee, Bird Bakery or several other places around town—maybe you’ve even unknowingly sipped it in your cocktail at George’s Keep, the Brooklynite or Stay Golden Social House—Crave Market has bigger plans than just juice.

Crave Market redefines the 21st century market. It’s not a restaurant, not a grocery and not a general store, but combines elements from each of these and unites them under a “full circle” concept that promotes “root to stalk” usage of veggies, i.e. utilizing the entire plant down to the leaves for minimal waste; food transparency, or knowing where your food comes from; mindful eating, focusing on your own particular body’s needs and condition; and culinary medicine, borrowing from ancient Eastern and indigenous American alternative medicine practices.

The concept has been realized through the efforts of an experienced team coming from diverse backgrounds, with Elizabeth Johnson at the helm. Johnson grew up in the Alamo City, trotting around the globe by way of Miami, Mexico City, New Orleans, Buenos Aires, Taos and Santa Fe before again settling down back in SA, where she has spent the last six years as a Latin cuisine specialist and chef instructor at the Culinary Institute of America—San Antonio.

“The group came together organically,” she said. “Well, it was partly organic and partly luck to have the right people get wind of the concept at the right time and show an interest.”

Johnson’s partners include the entrepreneurially-spirited Leslie Garcia with experience in the art, design and culinary sectors; Tina Kent, a seasoned restaurant general manager with Cappy’s, Cappycino’s and La Fonda on Main gracing her dossier; food stylist and community garden activist Carla Toye; chef Scott Samuel of the CIA at Greystone in California; financial analyst, entrepreneur and network builder Omar Akhil; and Kerry Meath-Sinkin, an expert in Ayurveda, a system of alternative medicine native to India, and a health and wellness practitioner.

Presently based out of a production facility near the airport, the Crave Market team is gearing up to open a Broadway corridor storefront and aiming for a late September opening. There, expect to find globally inspired foods (already prepared and convenient for grab-and-go dining) comprised of local, seasonal ingredients in addition to the already flourishing juice line. While vegetables are the current star of the Crave show, omnivores shouldn’t despair: The Market’s offerings will include grass-fed meats.

For a preview of the “full circle” nosh the Market will carry, head to the free and family-friendly Yoga Day in the Park on June 7 from 8:30 to 11 a.m. at Brackenridge Park to hit up the Crave juice bar and purchase other tasty and healthy grub. Namaste.