"Consumer awareness for natural and organic foods is so much stronger now that more retailers want to imitate what we do." (Mark Dixon, southwest region president for Whole Foods, staking a trendsetting claim. As quoted in a Dallas Morning News story on the opening of a new Lakewood branch of the grocery chain--appropriately filling an old Minyard space.)
We're not sure what we did before Natsumi. One of the first responders to Dallas' need for fancy yet natural fro-yo has kept us in "healthi" cold treats for one year now. And we couldn't be more grateful. It even earned our "Best Ice Cream" designation in the 2008 Best of Dallas Awards. Well, they decided to give a little back in an anniversary event they call Customer Appreciation Day, held from noon to 10 p.m., March 14. On that day, Natsumi will serve its usual mind-boggling diverse menu of
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?
Courtesy Leslie Finical HalleckThis would be Leslie's Polish hen Phyllis. Friend of the show Leslie Halleck is a horticulturist of some renown who chronicles her "Adventures in Urban Organic Gardening..." on her blog GrowLively. She's also general manager at North Haven Gardens and a veggie test-gardener for Organic Gardening magazine. Add all that together, and that's how she wound up in this morning's New York Times in a story headlined ... "The Manure Chronicles," part of Minneapolis-based wr
So much to rant about this week--the Dewhurst Bill, consideration of a code of ethics for food bloggers, that sort of thing. But an email this morning about "culinary constructivism," as practiced by chefs at Hong Kong's Mandarin Oriental, raised a few questions.Well, one question, really: why?According to the release, French chemist--promising, already--Herve This and chef Pierre Gagnaire teamed to create a dish from chemical compounds occurring in nature. The end result of bringing together so
