One of the most common adjectives associated with winemaking is the term “passion.”
We say the winemaker has passion, the winery owner has passion, there is even passion in the vines. Perhaps it is because the art of making wine is one of the most expensive, often difficult and sometimes treacherous jobs a person can have. Wine makers have to rely on Mother Nature for a good harvest, which in recent years has been hard for many, and when you get through the romantic notion and glamorous appearance often associated with making wine, we realize that these skilled artisans are really farmers and researchers who thrive on getting their hands dirty in the vineyards, and challenging their minds in the labs. This is where the passion comes in. They do so because the end result is truly a work of art to be enjoyed now, or for many years to come, changing and continuing to develop as it ages. I was recently invited to spend a luxurious morning with one of the most passionate winemakers I have met recently, Manuel Louzada of Spain’s Numanthia Winery.
We love Urban Acres, a local organic market that focuses on supporting Texas farm families, so we couldn’t wait to announce its new partnership with Potager Cafe and the UTA Office of Sustainability. Starting March 23, Urban Acres will open a co-op style produce farm at Potager’s “Other Stuff” Store on 208 S. Mesquite Street (Arlington) every other Friday from 3 to 5:30 pm. Those of you who want to save the planet, eat more conscientiously, and help local farmers make a living can kill three birds with one stone by picking up your groceries (meats, artisanal cheese, fair wage coffee, local raw honey, etc.) at Urban Acres’ nine locations.
Recap for people suffering from short term memory loss:
Starting March 23rd
Potager’s “Other Stuff” Store
208 S. Mesquite St., Arlington 76010
Every other Friday, 3:00pm-5:30pm
D Magazine intern Michelle Saunders is a vegan who enjoys healthy eating. Now I feel bad for stuffing my face with a cream cheese puff pastry as I was editing this post for her.
Okay, I’ll admit it. When I first heard about Genghis Grill’s Health Kwest, a 60-day weight loss contest centered on daily meals at the chain, I was more than a little bit skeptical. After all, this is the restaurant inspired by the legendary thirteenth-century Mongol warrior whose nomad diet purportedly consisted of large quantities of meat and dairy products – not exactly commonly recognized diet foods. I wasn’t sure how many (if any!) options they’d have for a no meat, dairy, or gluten enthusiast like myself, but I was reassured to discover the menu is not all meat. There are, in fact, lots of vegetables as well as healthier starch options such as steamed brown rice. They even have tofu if you’re looking for a meat-less protein substitute, so vegetarians, fear not – the Khan has not forgotten you.
I met 26-year-old “Khantestant” Michelle Gamradt at the Arlington location she represents with hopes that she could shed some light on the second annual Health Kwest. Since this was my first time eating at GG, I had her walk me through the process she goes through every day. Upon arrival we were seated and each given a surprisingly small bowl then encouraged to go through the cafeteria-style line and “build our bowls.” Michelle and I discussed the khantest over her mango bbq shrimp and sausage bowl (under 500 calories!) and my spicy veggie bowl.
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I can’t believe my eyes. According to its website, DFW’s Terminal A is getting some quality BBQ later this fall when Salt Lick opens inside the airport as part of the DFW Terminal Renewal and Improvement Program (TRIP). Looks like there’s no need to drive all the way out to Driftwood or Round Rock for those monster beef ribs that Bobby Flay once dubbed “The Best Thing I Ever Ate.”
Is anyone else as excited as I am???? This almost makes up for the fact that DFW doesn’t have free wi-fi.12 Comments »
Mid to upscale Mexican cuisine is on a roll. Since last year (and despite the recession), this area has seen additions like Alma (RIP), Komali, Mesa, and Mesomaya added to main stays like Javier’s and Maximo. Four months ago, Lazaranda came to Addison Walk’s restaurant row on Belt Line in Addison. Each of these restaurants is different in terms of its influences, so a media event last week afforded me the chance to put this new entry in context.