For the past year Sundown at Granada has been making a name for itself as a restaurant that serves vegan and vegetarian food that's damn good -- and not just damn good for vegan and vegetarian food. As executive Chef Patrick Stark told Lauren Smart last week, he's also been interested in pursuing a ... More >>
At 9 p.m. on Wednesday nights, Sundown at Granada's executive chef Patrick Stark unties his apron and steps out of the kitchen into the bar. Half-price whiskey, live music and a late night menu, it's little wonder Stark can't drag himself away. "I'm trying to break myself of this, but I'm a creatur ... More >>
The sign has been taunting from the shopping center on Live Oak for some time. My Family Pizza, the small restaurant chain formerly known as Pizza By Marco, has been working on a new location in East Dallas. They opened for business yesterday. This location is more of a take-out pizza joint as opp ... More >>
Recently we reported that after 50 years in business in Dallas, Pizza by Marco had to change its name to My Family's Pizza due to a trademark infringement. Frank Nuccio, son of the original owner, explained that his father never trademarked the name and instead of spending a lot of money on a lawsu ... More >>
"GMO" and "Monsanto." The words have become synonymous after documentaries like Food Inc., and stories like this week's cover story, have pointed out the aggressive practices of the chemical company turned seed giant. See Also: - Ridding a Menu of GMOs, Provided You Want To, Is Hard - Protesters ... More >>
And the government that looks the other way.
An almost GMO-free burger with almost GMO-free fries at Sundown at Granada.When Sundown at the Granada first opened, chef Patrick Stark offered what he called an equal opportunity menu. Burgers and steaks were served alongside vegetarian wraps and vegan dishes. It was an attempt to keep everyone hap ... More >>
If you wonder why you rarely see broccoli at your local farmers market an article in The New York Times will shed some clues. Broccoli doesn't take well to heat, and has a hard time growing anywhere outside of California, let alone in sweltering Texas. That's why Thomas Bjorkman, a plant scientist a ... More >>
Taking a charge in basketball is an art, and it has been for a long time. A not-insignificant portion of high school basketball practices -- at least as of a decade ago -- are dedicated to training players on coming to an abrupt stop, setting one's feet just so, and falling as if they've been clothe ... More >>
If you follow food politics you probably haven't heard very many nice things about Monsanto. Their agriculture products and policies have gained a surprising amount of control of the modern agrarian economy and changed a lot of the ways farmers work and do business. Monsanto's Roundup Ready soybea ... More >>
He's played music in front of 25,000 people, opening for Styx, and cooked for folks like Johnny Winter, Butthole Surfers (we don't even wanna know what they ordered), ZZ Top and more recently, as part of his sweet new gig as the head cuisine honcho at Sundown at Granada, actor Will Ferrell. He also ... More >>
The biotechnology firm AquaBounty has spent years working on a genetically enhanced salmon that grows faster and bigger. USA Today reported the company has spent more than $67 million since 1991 trying to get this Chinook salmon spliced with DNA from a fast growing eel-like fish to market. Eating ... More >>
Austin-based Whole Foods Market has announced that by 2018 all products in U.S. stores must be labeled to indicate if they contain any genetically modified organisms (GMOs). This move by the natural and organic foods retailer marks the biggest step in a growing movement led by consumers and various ... More >>
A local chapter of the Institute for Responsible Technology is working to educate local consumers about the potential risks of consuming genetically modified foods. Named the The Prometheus Project, the group seeks to shine light on foods that are currently unlabeled in grocery stores while building ... More >>
Meatless Monday, oddly enough, has me thinking about meat more than ever. Apparently I'm not the only one. The New York Times recently held an essay contest for readers. The subject: "Is it ethical to eat meat?" A loaded question, no doubt, and one bound to inspire passionate responses from just ... More >>
As pink slime walks in shame to the doghouse this week, another important movement that transcends many aspects of the beef and processed-food industries met a milestone. Just Label It, a campaign initiated by Organic Voices, whose aim is to require labels on genetically modified foods, gathered one ... More >>
Short of earning a Ph.D in bio-tech science, making sense of genetically modified (GM) or engineered (GE) ingredients in America's food chain is almost impossible. Primarily because by law GM foods aren't required to be labeled as such. So you literally need that degree along with a boatload of data ... More >>
OK, next time I have to write a complicated story about genetically modified salmon or high-fructose corn syrup, I'm illustrating it with a picture of a hamburger. Because if I'm interpreting the results of the American Society of Magazine Editors' annual best magazine cover contest correctl ... More >>
Texas' stance on stem cell research could have economic effects
As other states are becoming more aggressive in promoting stem cell research, Texas is falling behind, and if something isn't done to change that, the state will lose both scientists and the support services they generate. So says a new report, which will be released tomorrow. The economic impact st ... More >>
Will Texas pony up bucks to lead in stem cell research? Pro-lifers hope not.
Nobel laureate Norman Borlaug is credited with saving the lives of 1 billion people. So why is a small cadre of activists bent on tarnishing his legacy?
Can growing protests stem the tide of genetically engineered crops?
Scientists from the former Soviet Union's top-secret biological weapons lab join with Dallas researchers to fight a common enemy: the deadly Ebola virus
Plano-based Frito-Lay finds it's better to be safe than sorry with genetically modified foods