Austin American-Statesman - - FOOD MATTERS - — A.B.

It’s not far from the truth to say that any time Tommy Wil­liams wasn’t on the base­ball field, he was think­ing about food. But be­cause you can’t get a schol­ar­ship to col­lege by cook­ing bar­be­cue, the 23-yearold Aus­ti­nite held off on start­ing his own food com­pany un­til af­ter he grad­u­ated last year from Con­cor­dia Uni­ver­sity. He started de­vel­op­ing a line of sal­sas (roja, fire-roasted corn and black bean, pineap­ple de ar­bol and roasted an­cho chile, $4.99 for 16 ounces) last sum­mer, launched Tommy’s Foods in April and within just a few months was sell­ing his prod­ucts in nearly ev­ery Whole Foods in Texas. This sum­mer, he’s added spice rubs ($7.99 for 10.9 ounces) in four fla­vors: South­west, cof­fee, Mediter­ranean and an all-pur­pose fla­vor called the Mix. Next up: peach salsa and white and blue corn chips. www.tom­mys­foods.com.

Ad­die Broyles

Con­cor­dia Uni­ver­sity grad Tommy Wil­liams has a line of spice mixes. The 23-year-old

also has a line of sal­sas.

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