Madeworthy Jul/Aug 2018

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madeworthy PUBLISHER

CONTRIBUTERS’

Victoria Wise

What is your favorite spot in Fort Worth in the summer?

EDITOR Lee Virden Geurkink

CONTRIBUTING WRITERS Lyle Brooks Edward Brown Jackie EH Elliott, PhD Christy Ortiz Tricia Schniederjan Angela Weaver

A: Clearfork Farmers A: The Amon Carter Market - Victoria Wise

- Lee Virden Geurkink

A: Richard Serra’s Vortex - Lyle Brooks

A: The Near

Southside - Edward Brown

William Wise

CONTRIBUTING PHOTOGRAPHERS Kim Burnstad Jodie Miears

ILLUSTRATOR Trish Wise

A:

The Trailhead -Jackie EH Elliott, PhD

A:

Burger’s Lake - Christy Ortiz

A:

Joe T’s - Tricia Schniederjan

A:

The lake - Angela Weaver

LEAD DESIGN Sovic Designs

COVER ART Evangalist Agency Madeworthy Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com

A:

Inside - William Wise

A: Splash pads - Kim Burnstad

A:

The pool - Jodie Miears

A: Bike trail - Trish Wise

C A S A P E Q U E Ñ A : B R I N G I N G T H E T I N Y H O M E M O V E M E N T T O F T. W O R T H

by Edward Brown

There is a common thread in Eastern and Western philosophy that teaches us to value experiences and relationships over material objects. That ideal is beautifully expressed in the tiny home concept that is gaining in popularity.

Averaging between 250 and 400 square feet, these minimalist abodes are built to a smaller scale. Showers are the about the size of a small closet while the kitchen, living room, and study area usually cohabit one space. There are fewer doors and partitioning walls, but all the comforts of home are included without a burdensome mortgage.

Magazines, TV shows, and social media have popularized the downsized approach to living in recent years. Community organizer and carpenter James Zametz began researching the possibility of constructing tiny houses last year. If you have seen the mustachioed “Keep Fort Worth Funky” bumper stickers around town, then you are familiar with at least one of Zametz’s many community-minded projects. Last year, he saw an opportunity to design and construct small homes through his company Elemental Renovations and created Casa Pequeña, which is Spanish for “small house.” Several months ago, Zametz sold his first tiny home to a customer in California who added it to his residential development. Nationally, Zametz said, there is high interest in disaster-prone areas like California and Florida for homes that can be easily moved in the event of a pending flood, fire, or other natural disaster.

There is potential for the diminutive houses to serve as rental property, guest homes, or as a solution for the growing lack of affordable housing within Fort Worth. A study commissioned by the city of Fort Worth recently found that 35 percent of families living within the city limits cannot afford the current fair market rent for a two-bedroom apartment. The average price for an apartment in the 817 hovers around $1,000 a month, according to a local apartment market analysis company. But for tiny homes to play a constructive role in providing affordable housing, city zoning laws need to be updated. Most tiny homes are built on trailers that make them mobile. Current city guidelines classify tiny homes that are not permanently built into the ground with utility connections as recreational vehicles, meaning they are restricted to trailer parks.

Zametz would like to see Fort Worth give tiny homes their own classification that would allow for their use in and around the urban core.

Nearby Lake Dallas, in Denton County, is constructing a downtown tiny home village to attract new residents and spur growth in that part of the city. The initial village will consist of 13 homes built on 800- to 1,000-square-foot lots that will rent for around $500 a month. Park residents must purchase their own residences. (Tiny homes average $30,000 to $60,000 but can cost far more depending on upgrades and the use of high-end building materials.) In early June, Denton City Council announced that it was in the process of revising its city codes to accommodate tiny homes that are built on foundations.

“I’ve talked to the city” of Fort Worth, Zametz said. The zoning department “doesn’t have a problem with tiny homes. But someone has to present a comprehensive plan to revise the zoning codes. Other cities have done this already. It would just mean adopting their policies here.”

Zametz’s most recent client is his mother, who lives near Cleveland, Ohio. It has been a fun project, Zametz said, because he knows his mother’s tastes.

She is attracted to the tiny home because it does not tie her to any one location. By the time the house is constructed, Zametz joked, his mom may want it driven to Florida, Colorado, or wherever the elder Zametz has taken a liking.

Local interest in the miniature abodes continues to grow. Millennials seem particularly open to the downsized way of life, Zametz said. The American dream for previous generations was “bigger and better.” Zametz often takes whichever tiny home he is building to public events, like Arts Goggle, so the public can see them up close. He frequently fields calls from people in their early 20s who are looking for an affordable way to move out of their parents’ house or investors interested in renting the home through the online marketplace Airbnb. There is no single type of homeowner he has in mind.

“Many people picture these homes to be really small, but they’re actually roomy,” he said. “A lot of what I’m doing is educating people — trying to make it more mainstream where it’s not this weird counter-culture thing. It feels good to get to the point where you don’t need extra stuff without all that extra weight of materialism. It makes it easier to move and live freely.”

4

photo by Edward Brown

Issue 6 | Jul / Aug 2018

Imagination Fort Worth: WHERE MINDS MEET AND I N N O V AT I O N B E G I N S

by Felicia Taylor, Thu Pham, and Cole Turner Do you remember the endless exploration of youth, your only limitations being the extent of your own imagination? Childhood was the time when we would play with toy cars or stuffed animals, all the while imagining that we were doctors with the ability to save lives, or an artist who could create a masterpiece. Children are born without limitation, without the rules and restrictions or focus that comes with adulthood.

Upon entering the small and efficient office on West Camp Bowie that is home to Imagination Fort Worth, we were invited to sit at a small and slightly disheveled desk, and we found ourselves quietly impressed by art projects in various stages of completion all around us.

As we entered, Executive Director Lauri Bevan and Production Manager Rachel Parnell both greeted us with warmth, accompanied by harried looks of overwhelmed dedication.

Imagination Fort Worth (IFW) is an independent, non-profit organization sponsored by the City of Fort Worth, the Texas Commission on the Arts, the Texas Education Agency, the Arts Council of Fort Worth, the ARTS Council Northeast, as well as other private foundations, corporations, and individuals. Their goal is to spark the imaginations of Texas children through transformational experiences by partnering with Tarrant County schools to incorporate imagination and discovery into core curricula and by

partnering with local arts and cultural institutions to introduce students to a diversity of mind-opening and expanding experiences. The field trips and inschool programs that IFW has developed appeal to an array of students by incorporating at least six of the seven most common learning styles, which can be neglected in the average public classroom.

The programs are all low- or no-cost, allowing more disadvantaged children access to an art education they might otherwise not have obtained, and hopefully supporting the growth and development of the shining lights of tomorrow.

Creativity can be an incredible tool with which to learn, such as with many recent medical advancements pioneered by creative individuals that have not only saved lives but have also improved quality of life.

When asked to describe the most meaningful part of working toward their mission, Parnell thought for a minute before replying, "Realizing that life isn't just in a box. It is meant to be explored and adapted and allowed to grow in a creative way. Just knowing that that is something that is being instilled, even if it is just one kindergartener at a time."

Entering the public school system, learning can become either a child's first step into a bright future or their worst nightmare. Though our society has had many innovations and breakthroughs, creativity is frequently the exception in public school systems, not the rule. Creativity cannot be quantified by standardized exams and attempting to do so would only serve to whittle square blocks into the shape of round holes. Creativity should be explored and honed instead of being restrained and measured, and children (and teachers) should be given the option of deciding where and when to apply it.

One of Bevan's main goals is the establishment of "an educational culture that nurtures and recognizes the gift of the human imagination and

nurtures creative capacity in young learners and their teachers.” IFW is on the way to creating real change in the Fort Worth Independent School District, with an average of 55,000 student experiences being provided annually. Ranging from eco-art projects for kindergarteners, to the Trinity River Project for middle school students, to an interactive docentguided tour through the Kimbell Museum’s exhibits for high school students, IFW guides children to learn through creative and interactive experiences in non-traditional ways.

IFW invites community members and parents to volunteer and donate to help with field trips to cultural destinations all around Tarrant County.

Teachers can learn more about IFW programs and download free curriculum guides from their website.

Production Manager Parnell encouraged us to spread the word, saying that "seeing the impact that the variety of programs we have has on the kids, and then being able to share that with others, increases the awareness of how educational a creative experience is."

To learn more about IFW and how you can help, please visit Imagination Fort Worth’s website at www.imaginationfortworth.org.

photo courtesy of Imagination Fort Worth

Fort Worth Children’s Dentistry Dr. Drew Jamison · Dr. Jack Morrow · Dr. R. Nelson Beville III

As a pediatric specialist, we strive to build caring relationships with our families that allow us to provide exceptional dental care and preventive education in a fun, child-friendly atmosphere.

www.fwkids.com 5521 Bellaire Dr. South · Suite 210 · Fort Worth, TX 76109 · (817) 569 - 6633

illustrations by Trish Wise

THE MYTH OF PERSEPHONE, THOMPSON’S BOOKSTORE Creator Brittany Day shares this wonderfully refreshing cocktail, straight from the speakeasy downtown. We have adapted it for home mixologists.

fresh family

ingredients 1½ oz. blanco tequila ½ oz. Pama Liqueur (pomegranate-flavored liqueur)

½ oz. fresh lime juice FROM FOR T WOR TH'S FOOD MASTERS

1 oz. fresh grapefruit juice 2 drops orange flower water (available in specialty stores and Middle Eastern markets)

CHIPOTLE BRISKET, TACO HEADS

directions Add all ingredients to a cocktail shaker filled with ice and shake well. Serve over ice in a lowball and garnish with a flower.

The lovely folks at Taco Heads generously shared the recipe for their delicious chipotle brisket. Try it in everything from scrambled eggs to tacos! ingredients 1 12- to 14-pound whole brisket, cleaned, trimmed, halved (you can ask your butcher to do this for you)

Taco Head spice (equal parts of Mexican oregano, paprika, chile, garlic powder, and white pepper)

Cracked black pepper Salt 10 to 15 Bay leaves

PIMENTO CHEESE HUSHPUPPIES, HOT BOX BISCUIT CLUB

1 can chipotle pepper in adobo

HBBC’s co-chefs Sarah Hooten and Matt Mobley send this recipe for the perfect summer appetizer.

directions 1. If you are marinating the brisket, generously dust the whole brisket with Taco Heads seasoning and cracked black pepper and place on a plastic or glass tray in the refrigerator for up to 24 hours. If you do not have time to marinate the brisket, generously dust the whole brisket with Taco Heads seasoning and cracked black pepper and add salt on the fat side.

ingredients ¾ c. plus 2 T. cornmeal ½ c. plus 1 T. all-purpose flour ½ tsp. black pepper

2. You can either sear this on the grill or in a roasting pan over medium-high heat. Add cooking oil to the roasting pan let it heat up. Sear brisket on all sides for about 2 minutes each side. When done with all searing of brisket, remove from the pan. Add enough water to the bottom of the roasting pan, place a roasting rack in the pan, and place the brisket onto the roasting rack.

2½ tsp. baking powder ½ tsp. garlic powder 2 tsp. baking soda

3. Open the can of chipotle peppers in adobo and massage the peppers and sauce into the brisket.

¼ tsp. cayenne

4. Scatter the bay leaves over the chipotle-rubbed brisket and cover the pan tightly with aluminum foil.

2 tsp. salt

2 tsp. sugar

1 ea. egg

5. Cook the brisket in a preheated 225° oven for 8 hours.

3 oz. beer

6. After 8 hours, remove the brisket from the oven and remove the foil. Remove the bay leaves. Allow the brisket to rest for at least 20 minutes, then either cut the brisket into cubes or shred.

(we like Shiner Bock)

2 c. scallions, minced 1½ oz. pimentos, drained

7. Strain the pan juices and reserve. Once the juices have cooled, you can remove the fat from the top.

3 c. pimento cheese 1c. aged white cheddar

8. When reheating the brisket, add the strained pan juices.

directions 1. Combine the cornmeal, flour, baking powder, baking soda, sugar, salt, pepper, cayenne and garlic powder.

This makes a lot, so if you aren’t cooking for a party, you can

2. In a separate bowl, whisk the beer and egg until frothy. Add the scallions, pimentos, pimento cheese, and cheddar and stir to combine.

freeze part of this with the reserved the pan juices for

3. Add the beer and cheese mixture to the dry ingredients in batches, stirring to combine. Cover and chill for one hour.

up to 4 months.

4. Roll into golf-ball sized rounds.

5. Fry at 350 degrees until golden brown.

6

Word Find

See how many words you can find from the list below!

PALEONTOLOGY STEGOSAURUS EDUCATIONAL TECHNOLOGY DINOGLOW SCIENCE DRAW DINOSAUR

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EV EN TS AC T I V ITIE S March 4-August 19

From the Lands of Asia: The Sam and Myrna Myers Collection: Kimbell Art Museum | kimbellart.org

June 10-September 16

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Takashi Murakami: The Octopus Eats Its Own Leg: The Modern Art Museum themodern.org

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Trinity Shakespeare Festival: TCU College of Fine Arts finearts.tcu.edu

July 1 | 8 am

Tour de Fort Worth: Opening Ride: Joe T Garcia’s fitworth.org

July 1-September 2 | Sundays

Sunday Funday: Panther Island Pavilion sundayfundayfw.com

July 2-4 | 8:15 pm

Concerts in the Garden; Old Fashioned Family Fireworks Picnic: Fort Worth Botanic Gardens fwsymphony.org

July 3 | 7 pm

David Allan Coe: The Rail Club therailclub.com

July 4-July 7

July 14 | 8 am-4 pm

Parker County Peach Festival: Weatherford Downtown Historic District parkercountypeachfestival.org

July 14 | 10:30-11:30am

Beer Yoga: Hop Fusion Ale Works hopfusionaleworks.com

July 14 | 12 pm

Ice Cream Social: SiNaCa Studios sinacastudios.org

July 14 | 12-5 pm

Bigfoot Fort Worth; Lake Worth Monster Meetup, tour & hike: Greer Island Fort Worth Nature Center| fwnaturecenter.org

July 14 | 6-8 pm

Famapalooza; Beat the Heat: Fort Worth Museum of Science and History fwmuseum.org

July 15 | 7 am

Mayor’s Tri 2018: YMCA of Fort Worth tridentsportsfw.com

July 15 | 7 pm

Sunday Cinema Series; The Big Chill: Four Day Weekend lonestarfilmfestival.com

July 28 | 10 am-8 pm

National Day of the American Cowboy: Historic Fort Worth Stockyards fortworthstockyards.com

July 28

fwFLAVOR Ice Cream Social: The Shops at Clearfork | fwFLAVOR.com

Red, White & Boots: Historic Fort Worth Stockyards fortworthstockyards.com

August 4 | 5:30 pm

July 4 | 2 pm

August 7-12

Fort Worth’s Fourth: Panther Island Pavilion fortworthsfourth.com

July 6 | 9-11 pm

Glow Night: Flight Deck Trampoline Park flightdecktrampolinepark.com

fo r two r thm useum .o rg

Tricia Schniederjan, TanglewoodMoms.com Fun in the Fort contributor, brings you the top Fort Worth experiences. You do not want to miss these!

July 7-August 11 | Saturdays

Rockin’ the River, Live on the Trinity: Panther Island Pavilion rockintheriverfw.com

July 7 | 9 am-12 pm

Red, White and Brew: Rahr & Sons Oktoberfest 5K Social Run rahrbrewing.com

July 13-July 15

National Football Fantasy Football Convention: Will Rogers Memorial Center gonffc.com

26th Annual Black & White Gala: Omni Fort Worth | texashealth.org Love Never Dies, The Phantom Returns: Bass Performance Hall | basshall.com

August 11 | 6-8 pm

Pawesome Animals: Fort Worth Museum of Science and History | fwmuseum.org

August 18 | 7:30 pm

Lyle Lovett & His Large Band: Bass Hall basshall.com

August 19 | 7 pm

Sunday Cinema Series; Every Which Way but Loose: Four Day Weekend lonestarfilmfestival.com

August 25 | 7 pm

Miss Molly’s Hotel Ghost Hunt and Sleepover: Miss Molly’s Hotel hauntedrooms.com

August 28 - September 2

School Of Rock: Bass Performance Hall basshall.com

STAY COOL Summer in Texas can be brutal. The thermometer keeps climbing, and the children keep whining. There are only so many times you can load up the little darlings and head to the museum or the pool before school starts. Fortunately, we know a couple of events that are guaranteed to make you the coolest parent ever.

WHAT’S ALL THE BUZZ ABOUT? COUNT THE BEES:

ANSWER: 15

VISIT US ONLINE AT WWW.BUZZFENCE.COM 817.263.9788 | 5104 W. VICKERY BLVD. FORT WORTH, TX 76107

The second annual National Fantasy Football Convention will be held in Fort Worth July 13 through July 15 at the Will Rogers Memorial Center. If you and your family cannot wait until professional football returns on September 6, this event is for you. What started last year as a convention focused on fantasy football has grown into a celebration of all things football. More than 200 current and past players will be in attendance, as well as sportscasters, writers, and fantasy football experts.

You can get autographs from and photographs with your favorite players, attend seminars and Q&A sessions, stock up on gifts for those football fanatics in your life, and even play against some of the best players in the NFL. There will be a “Taste of Texas” food expo, as well. Tickets are necessary and can be purchased at www.gonffc.com.

fwFLAVOR is a series of “new-fashioned” ice cream socials designed to bring our community together through ice cream. The first ice cream social, held at Blackhouse, was a roaring success. Families created art with the folks from Artspace111; had their photos taken by the Lone Star Film Society; indulged in all sorts of delicious goodies from Melt Ice Creams, Joe T. Garcia’s, Mik Ortho, Martin House Brewing, Chicotsky Real Estate Group, and Bai; and, most importantly, got to mingle with old friends and make new ones.

The next ice cream social will be on July 28 at The Shops at Clearfork. There will be familyfriendly activities in the Plaza and in participating shops, as well as all sorts of sweet treats, family activities, and adult beverages, designed to beat the summer heat. This event is FREE, but you will need to reserve tickets at www.fwflavor.com.

See? Summer in Fort Worth is hot, but it is always cool.

by William Wise Have you noticed all the breweries and distilleries popping up all over Fort Worth? For the last several years, our city seems to have become the epicenter of a beverage explosion. This is not a bad thing. Manufacturing is one of the pillars of healthy municipal economic development, and people like alcohol.

Among these newcomers, another beverage manufacturer in town may have escaped your notice. Founded in 2010, Holy Kombucha has quietly grown into one of the most widely distributed manufacturers of kombucha in North America.

Kombucha is a fermented beverage made from tea, sugar, and a SCOBY (a symbiotic culture of bacteria and yeast), which facilitates the fermentation process. Obscured by the mists of time, the origins of kombucha are difficult to trace. Most agree the tart, fermented tea hails from the Asiatic steppes of Russia, appearing sometime in the last two millennia. That is not very specific, but kombucha’s claimed health benefits (it is high in antioxidants and probiotics) have led to a rapid proliferation throughout the West. While some Americans have been making and drinking kombucha for years, its dramatic popularity has been more recent, with double-digit growth expected to continue for the next several years.

Holy Kombucha was founded by Theresa Pham and Leo Bienati, who began their kombucha journey by selling at local farmers markets. The couple had been importing coffee from Colombia and brewing kombucha on the side and selling the kegged beverage at events, festivals, and outdoor markets. Then their Colombian coffee partners went out of business. Central Market, who had been one of their coffee customers, was interested in adding more kombucha to their limited offering, and upon trying Holy Kombucha, decided to put it in every one of their stores.

That was a turning point for Pham and Bienati. Previously, they had only sold their kombucha in kegs. They quickly established a viable bottling operation and turned all of their attention to growing Holy Kombucha. From that first grocery account, things began to happen very quickly. Soon Whole Foods, Market Street, and Tom Thumb added Holy Kombucha. Then Kroger picked them up and distribution stretched to California and Colorado. Recently, Sprouts has increased their distribution to more states. Holy Kombucha is truly a national product.

What had begun in an 1,100-square foot rented commercial kitchen has now

He a ling H e r b s & S acred S p a c e s

by Angela Weaver Like many women, Cherissa Scott gave up her career when she married and had children. After a difficult divorce, she found herself without a job and with no work history for almost a decade. It was during the soul-searching and praying of her darkest time that the vision of Pablo’s Lotus was born.

Cherissa grew up, like many little girls, fascinated by beauty and the beauty industry. However, as the daughter of a single mother, she did not have the means to buy beauty products. She was an artistic child; her art was her escape and her joy. When she was 16, she needed to create a major piece for the National Art Honor Society show. Inspired by Pablo Picasso, she created Pablo, a figure who has become a mascot, a doppelganger, and an animus for Cherissa throughout her life. Remember Pablo.

He crops up again.

Pablo’s Lotus products are available at Sundance, a shop located inside of Panther City Salon and at pop-ups around the city. Private treatments and garden tours are available by appointment.

Email pabloslotus72@gmail.com for more information.

become an impressive homegrown success story, but one that has remained a true family operation. Unlike many private equity- or venture capital-backed market offerings with national sales teams and brokers, Holy Kombucha is still operated by Theresa and Leo. While they have recently begun to add to their management team, Leo says they owe their success to hard work and a great product. “We believe that Holy Kombucha has grown because people love it. So therefore, investments we make in the company are investments in the product itself and the production team. We do not have many layers of management. Up until a couple months ago, it was still just Theresa and me and the production team.” Their process, along with the strong product focus, has served them well. They are set to open a new 40,000-square foot production facility this summer where they will still make every batch of kombucha from scratch.

It is perhaps a little surprising the Holy Kombucha story remains relatively unknown, despite their product being available in over half the country. Leo explains it thusly, “We simply haven’t had time to do any PR! I would like to, but we have been so focused on making great kombucha, we couldn’t.”

While they are the largest kombucha brewer in Texas, and the only one that is certified organic, Leo takes pride in having built every account relationship they have. “From small establishments that carry our kegged kombucha to the largest grocery account, I have built every one of those relationships and they all mean so much to us. When someone tells me that they see Holy Kombucha everywhere, I am very proud of that.” While Leo claims it’s all about the product, he and Theresa are adamant about giving back. Ten percent of Holy Kombucha profits goes to help victims of human trafficking. With the rollout of their new facility, Holy Kombucha is planning a new way to contribute to their cause. “I cannot say too much yet, but we are very excited about our plans that will help to keep people engaged in helping others.”

While new distilleries and micro-breweries battle for your attention, the future looks very bright for Holy Kombucha. They will continue to help those in need while providing a delicious healthy beverage. Although they long ago extended their reach beyond the limits of Fort Worth, they have certainly proved themselves to be a company worthy of our support and a wonderful addition to our city.

In 1996, Cherissa became an esthetician with them.” She harvests the herbs by the light of the Aveda. Founded by Horst Rechelbacher in 1978, moon after she asks each plant for permission to use Aveda was based on the ancient Indian system of its parts. Cherissa prays as she creates her products, medicine of Ayurveda. It was in learning about the imparting a spiritual energy to the blends. Each herbs used in Aveda’s products that Cherissa first blend is created using ingredients which are not became interested in the healing power of plants. impregnated with harmful chemicals.

Eventually, she became a trainer, teaching others the Two of Pablo Lotus’ most popular blends use of these plant-based products. This interest in are Nectar and Dark Matter. Nectar is a body oil plants lead her to get a degree in Horticulture from incorporating sage, lemongrass, and holy basil.

Tarrant County College in 2001.

Sage detoxifies tissue; lemongrass improves After her divorce, Cherissa found herself with circulation; holy basil has been shown to decrease nothing. “I could only fall onto my knees in the dirt. I inflammation. Several local massage therapists are could only surrender.” It was on her knees in the dirt now using Nectar in their practice. (As an aside, she found the inspiration and the means to re-create the holy basil that Cherissa uses in creating Nectar her life. comes from the very first plant she planted during Cherissa started freelance gardening. She those dark days when she was beginning to recreated container gardens for friends from church. create her life.)

She made fairy gardens for her children’s friends.

Dark Matter is a facial scrub which is rich in As she started planting, her love of plants and plant humate. Cherissa describes plant humate as their healing properties was re-awakened. This “a carbon-rich mineral from pockets of [fossilized] lead to a fascination with the soil the plants plant matter deep in the Earth,” which is mined in grow in and a realization that the soil covering Arizona. Infused with minerals, the scrub smooths and the Earth is much like the skin covering our rehydrates skin while decreasing inflammation, and yet bodies. Both protect. Both are affected by is gentle on the skin. what is applied to them. Upon realizing In addition to growing the herbs she uses in her these parallels, Cherissa began to realize blends, Cherissa also offers private treatments in the the direction her life would take. cottage in the garden behind her home. She uses her Pablo’s Lotus is an herbal apothecary. products in a facial which incorporates reflexology and When she was trying to come up with crystal work. Her older daughter, Paris, is now working for a name for her new business, Cherissa Pablo’s Lotus, as well. “She’s my little fairy,” Cherissa says, knew that she had to incorporate Pablo, adding that Paris went through her own trials and has also her childhood animus. Incorporating a benefitted from the healing found working in the soil. farm-to-table philosophy (or in this case, Cherissa also teaches. Through her talks and seminars, a farm-to-bottle philosophy), the Lotus she imparts the knowledge of growing and healing she Collection from Pablo’s Lotus features has worked so hard to attain. homegrown healing herbs which are coldThroughout our conversation, Cherissa repeatedly infused into skin and body care products. emphasized how her work is not hers alone. “I am The cold-infusion process, in which the herbs a conduit,” she says. “Pablo’s Lotus comes from are allowed to steep for up to two weeks in the the Divine.” In the dirt, on her knees, Cherissa chosen carrier, releases the healing properties of Scott surrendered and found the inspiration to the herbs gradually, allowing for a more natural create a life which nourishes her family and product. clients with the healing properties of her Cherissa says she creates her products “with an beloved plants. almost shamanic intent, embedding a spirituality into

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THE SPICY SAINT OF

SALTY SWEET

by Jackie EH Elliott, PhD

It took 19 trials to perfect the spicy red, slightly sour salt lining the rim of the Smokey Bloody Mary at Bird Café in Sundance Square. Scott Hackler knows; he is the mind behind the great taste of Halo del Santo salt products.

“Eight years ago, you didn’t see chile salt everywhere.” said Hackler. “The idea came to me from a trip I took with my brother.”

During that trip, Hackler and his younger brother, Matt, traveled down to Guadalajara in Jalisco, Mexico, where they took an excursion to a tequila distillery. By the end of their outing, both brothers had a frozen strawberry margarita frosting in hand, and hovering above it in a halo of salt was a chilelime flavor that made a life-changing impression.

Later, when Hackler returned to the States, he set his sights on creating and distributing the highestquality chile salt product on the market. His company, Halo del Santo, sells to specialty grocers and shops in 20 states and counting – with regular distribution chains established throughout Texas and Oklahoma – but his business remains based out of Fort Worth.

natural product to market, and I wanted to frame it and sell it as a souvenir.” said Hackler. “So I began selling [the glass salt] product in little tins as hostess gifts for a while or [as] something you could put in a gift basket. And now I sell it in 30-ounce canisters to specialty grocers, restaurants, on our website, or on Amazon.”

The all-natural salts are available in round, fiveounce gift tins for $14 that make it easy to unscrew and swirl a lime-wetted glass anytime, anywhere, up to 177 times. The larger bar canister weighs in at 29.5 ounces, retails for $19, and offers up to 1,045 salted rims. Both products are carried at most Spec’s Wine, Spirits, & Finer Foods locations.

“One rim of my salt is eight cents, and I promise you that the eight cents you spend on a rim of spicy salt will change the taste of your cocktail more

TURNING SWEET

G E T T I N G S A LT Y Salt is deceptively complex. Ask Hackler about how he crafts chile salts, and you will have an entirely new subject to add to your existing repertoire of cocktail conversation topics. Few people realize the haste with which manufacturers produce such tiny tasty morsels. In fact, many commercially-available chile-lime salts include some seriously unsavory additions in otherwise harmless-looking sprinkles.

“The other chile salt you find in stores – the one sold on the shelf next to the normal salt – it was really meant to sprinkle on fruit, and it was mainly manufactured in Mexico,” explained Hackler. “But it has impurities in it, like pieces of hay or grass…

You don’t want to give someone a really nice drink where there’s visible grass in the rim.” As Hackler explains this cocktail foul, it is frighteningly easy to recall all the margaritas I have met that have been rimmed with now-suspicious green specs. He goes on to explain how it is impossible to know whether that grass or hay has been sprayed with pesticides, and how his company goes to great lengths to eliminate these unwanted party crashers, right down to ingredients used to preserve freshness. Rice concentrate, which is derived from finely ground rice hulls, is used in place of tricalcium phosphate or silicon dioxide, the latter being a common anticlumping and anti-caking agent that some experts have been wary of in years past. Although there is no confirmed link between silicon dioxide and cancer, the Food and Drug Administration advises consumers to avoid products that use silicon dioxide in excess of two percent of the product’s weight.

“I wanted to bring a high-end, top-shelf, all-

envisioning someone with the perfect drink in hand, with a luminous hoop of delight glowing overhead, mirrored by the ring around the top of his glass.

“When I was trying to think of a name, I knew I wanted something Spanish, but something that wasn’t difficult for someone who [knows little] Spanish to say or understand.” said Hackler. “So I thought of the name Halo del Santo; that’s why on the label you see there’s a saint or a monk with a brick red halo around his head, the same color as the salt.”

than anything.” Hackler said. He enjoys telling potential buyers and regular clients this, adding that a delicious salt sets the stage for how the rest of the drink will perform. He said that it matters less whether you mix with Grand Marnier or “the cheap stuff.” Halo del Santo salts add flavor that would not otherwise be there. For that reason, too, Hackler advocates for the use of rice concentrate as a safer and less-invasive ingredient preservative.

What is more, the first flavor influencing the tongue rests on the rim. Most seasoned mixologists know this to be true, so they aim to please the palettes of customers and friends with higher-quality salts.

With such a saintly approach to ingredient curation, Halo del Santo seemed like a fitting name for Hackler’s company. He shared that when he was trying to think of a brand name, he was 10

As his book of business has grown, Hackler has trekked into new foodie territory: confectionery.

Halo del S anto’s Paletas con Chile are sweet, spicy lollipops made in the Mexican tradition. Once again, the idea to foray into candy making was one that Hackler started churning over while spending time south of the border.

He remembers one trip he took to Juárez, the hometown of a former flame. “I remember her taking me to a candy shop called Gota de Miel [or] Honey Drop, which sold piñatas and big bags of candy made with chile to fill them.” explained Hackler. He added that similar candy stores can be found in some local Hispanic communities, but Gota de Miel was his initiation into a new culinary trend, one he wanted to bring to Fort Worth.

“I found a candy maker in West Texas, who was making bank.” explained Hackler. “I called him up, looked at his catalog of flavors, and saw that he made some that were traditionally done with chile salts in México. Now my company is the only one in the country that is making traditional Mexican lollipops.”

The two largest candy makers in the world – The Hershey Company and Mars, Incorporated – have not tapped into the chile candy market yet, and most of Halo del Santo’s competitors take a very different approach to creation. That is, imported Mexican candies you can find at Fiesta or HEB do not blend sweet with spicy in the actual candy; they dip and roll, instead.

“Most of the imported products you’ll find have taken pineapple or watermelon or whatever flavor and dipped it in chile salt, and that’s all you taste really is the pepperiness of the salt.” Hackler explained. “What we do differently is we... take the chile and the sweet and the salt and mix it all together. If you don’t, some people will wash it off

photos by Kim Burnstad, shot at Taco Heads on Montgomery Street.

under the tap because there’s too much salt on it.”

When the candy comes out of the kettle after cooking, the confectioners pull the sticky-sweet heap down onto a large table, where they begin to work on it, massaging it by hand before cutting the mix into sucker-sized discs. In every package of six, curious taste buds can pucker up to three flavors. In the first set of flavors to hit the market in spring of 2015, watermelon, pineapple, and mango were featured. Not long after, the second pack of flavors included strawberry, orange, and tamarind.

For special clients, Hackler will create special flavors upon request. For the West of the Pecos Museum in Pecos, Texas, he created a cantaloupe candy. The West Texas town is famous for an abundant and juicy cantaloupe crop, so visitors and locals have indulged heartily in Halo del Santo’s one-of-a-kind sweets.

Of course, not every fruit can stand up to the flavors of chile and salt. The company has experimented with other flavors, such as cherry, only to arrive at unpleasant aftertastes. However, Hackler keeps turning over the idea of adding new fruity flavors, some less sweet than others. A cucumber, for example, is not a plant widely thought of as a fruit, but it is, and it offers a subtle hint of flavor that pairs nicely with chile salts.

Not long ago, Hackler left a lunch counter with a Mexican competitor’s spicy cucumber pop in hand, swirling the stick in hand while the natural sugariness of the treat melted in his mouth. In that moment, he lingered over the idea of how our neighbors to the south seek out the most interesting, universallyappreciated flavor combinations.

“No matter if you’re black or white, Hispanic or Asian, people tend to have the same palette.

People like chile, lime, cilantro, and the Mexican cheeses, like asadero and Cotija.” he shared. “And spicy Mexican lollipops are no different.” Hackler went on to say he finds joy in making a product that little children and older people alike can enjoy. “It’s a great business to be in because you make people happy. People get excited to tell you what kind of margarita they like to drink with your product or what drink they had with your lollipop. These are interesting and fun conversations to have.”

M A R G A R I TA

CUCUMBER SHOT Recipe courtesy of the Black Orchid Lounge in El Paso, TX

Halo del Santo Salt 1 oz EFFEN Cucumber Vodka 0.25 oz lime juice 0.5 oz simple syrup Dash of Halo del Santo Cucumber wheel

+ Combine vodka, lime juice, and syrup in a shaker filled with ice. Strain into shot glass. + Dip cucumber wheel in Halo del Santo salts, and place on rim of the shot glass.

PA L E TA S H O T Recipe courtesy of the Black Orchid Lounge in El Paso, TX

0.5 oz tequila reposado 0.5 oz DeKuyper Pucker watermelon schnapps 0.25 oz lime juice 0.25 oz mango juice 0.25 simple syrup Dash of Tabasco Dash of Halo del Santo Salt Halo del Santo watermelon lollipop

+ Add tequila, schnapps, juices, simple syrup, Tabasco, and salt to a cocktail shaker filled with ice. Shake thoroughly. + Pour all shaken ingredients into a Halo del Santo-rimmed shot glass. Garnish with a Halo del Santo watermelon lollipop.

11

Halo del Santo Salt 1.5 oz tequila 0.75 oz Cointreau 0.5 oz lime juice Wedge of lime Splash of orange juice

+ Use the lime wedge to coat the rim of a glass in liquid. Dip glass in salt.

Set aside. + Combine tequila, Cointreau, and lime juice in a cocktail shaker. Fill with ice, and shake the mixture thoroughly until chilled or the bottom of the shaker has frosted over. + Fill the glass with new ice and strain the shaken ingredients into the glass.

Garnish with extra fruit slices.

PA L O M A

Halo del Santo Salt 2 oz grapefruit juice 0.5 oz lime juice 1 tsp sugar 2 oz tequila 2 oz Topo Chico Grapefruit wheel

+ Using the wheel of fruit, wet the rim of the glass before twisting the top of the glass in salt. Set aside. + Mix juices and sugar in the glass.

Then, stir in tequila before adding ice and topping off the Paloma with Topo Chico. + Garnish with a grapefruit wheel and serve immediately.

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TWIGS | Twigs Bistro and Martini Bar is a newcomer to Fort Worth and we are lucky to have it here considering their other locations are way up in the northwest corner of the country. Fresh and modern yet comfortable and unpretentious, Twigs focuses on American cuisine and craft cocktails, and they do both at a degree nearing perfection. The roasted garlic-gorgonzola burger is a thing of utter beauty, as are the Alaskan cod and fries. If you want to go a little lighter, the Bistro Steak Salad or the California Cobb get the nod. Martinis are the highlight of an extensive bar, and from their traditional Twigs Martini of vodka or gin and vermouth to the Jalapeno Cilantro Margatini, they have something that will appeal to all tastes.

RISE N°3 | Soufflé! The word conjures delightful images of warm, fresh, fluffy deliciousness. Perhaps no other dish is so shrouded in an aura of being so difficult to produce, though. In fact, the soufflé’s reputation is so intimidating, many otherwise-accomplished home chefs will never even make the attempt. Fortunately for us, we have rise n°3; a comfortable and welcoming French bistro with a menu full of soufflés for every mood. In fact, you can have a savory soufflé and a dessert soufflé at the same sitting. The pairing of a Jambon and Gruyere soufflé with an apricot dessert soufflé might be the perfect meal when kicked off with an amazing steamed artichoke or a cup of their famous Marshmallow Soup. Enjoy a glass of wine with your meal and a coffee after, and you can make a European-style afternoon of it!

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Spanish Vocabulary for Kids!

13 Act ividades Para Hacer con tu Famil ia Este Verano

13 Summer Activities for your Family

by Christy Ortiz

¡Hace calor! Esta mas caliente que nunca y ahora que los niños salieron de la escuela, probablemente están batallando contra el aburrimiento eterno que pueden resultar las vacaciones del verano. Aquí hay algunas sugerencias divertidas que le encantarán a usted y su familia para vencer el calor este verano.

Comida para el alma Sabe que ha deseado clases de música para su hijo durante años. El verano es el mejor momento para intentarlo. Creative Soul Music School ofrece clases privadas y en grupos para todas las edades y habilidades. Puede escoger entre varios instrumentos y lecciones de voz, así como un programa de música de verano donde los niños tocan en una banda, aprenden a escribir canciones originales y crean videos musicales.

Alimentos Una cosa es cierta en el verano, proporcionará una sucesión interminable de comidas y refrigerios. ¿Por qué no enseñar a los niños a preparar una comida por si mismos? Central Market es conocida por su excelente escuela de culinaria y varias de sus clases son apropiadas para niños de 13 años en adelante. También dedican varios días en el verano a un "Campamento para niños" para edades de 7 a 13. Otra gran opción es la Academia de Young Chefs, donde su hijo puede inscribirse en clases individuales de cocina o en un campamento de cocina dirigido a niños de 7 a 14 años.

A poca distancia Valdrá la pena la manejada a SPARK de Dallas que es un entorno creativo completamente inmersivo, orientado a estudiantes de segundo a doce grado.

Aquí el arte y la ciencia se topan para enseñar y animar a los niños a jugar y pensar fuera de la caja. La nueva Crayola Experience de Plano es ideal para grupos más jóvenes con 22 atracciones interactivas y creativas para explorar. Aprenda cómo se hacen los crayones, invente su propio color, diseñe bellas ilustraciones en cera y protagonice en su propia página de crayones, por nombrar solo algunas atracciones. Luego esta el Museo Perot de la Naturaleza y la Ciencia. Cuenta con cinco pisos de actividades prácticas, interactivas, educativas y juegos divertidos.

No se pierdan la exhibición especial, Ultimate Dinosaurs, nuevo este verano.

Verano (Summer), Caliente (Hot), Música (Music), Biblioteca (Library), Museo (Museum), Vacaciones (Vacation), Dinosaurios (Dinosaurs), Películas (Movies), Arte (Art), find the english translation on tanglewoodmoms.com

Arte ¿Le angustia el arte? No se preocupe, estoy hablando del tipo de arte que es divertida y significativa y completamente deletreada para usted paso a paso.

Acceda al sitio web de The Art Pantry y descargue el documento 9 Days of easy Art Prompts o Family Canvas Challenge de forma gratuita. Otra opción puede ser el Museo de Arte Kimbell que tiene numerosas opciones entretenidas que incluyen Kids Drop-In Studio, Children's Workshop y Kimbell Campamentos de verano.

A leer Hay tantos lugares geniales en Fort Worth para escuchar una gran historia. Monkey and Dog Books es una pequeña y pintoresca librería administrada por nuestra propia editora, Lee Virden DuBose. Puede ver a Lee cada miércoles y jueves a las 10:30 a.m. para disfrutar de una animada historia. O, recoja un catálogo de verano en la Biblioteca Pública de Fort Worth que enumera un calendario de eventos para cada sucursal de la ciudad. Encontrará no solo lecturas tradicionales, sino también sesiones de música y movimiento, lecciones de robótica y animación stop motion, noches de películas familiares y espectáculos bilingües de marionetas musicales tan solo para nombrar algunos eventos.

Otras cosas geniales La mayoría de nosotros pasamos al menos un par de esos calurosos días de verano en el cine. Cinemark Summer Movie Clubhouse puede ser perfecto para su familia.

Disfrute de diez semanas de películas familiares por solo $1 por boleto de cine.

Ridgmar 13 está participando en este programa, así que consulte el calendario disponible en línea para fechas y títulos de películas. Otra actividad divertida para probar este verano es Ephemera Terrariums donde puede plantar su propio oasis verde. Es súper divertido hacer en grupos y no requiere reservaciones. Si puede aguantar estar afuera durante 90 minutos, pruebe MetroDemic. Descargue este juego en su teléfono inteligente y siga el mapa para salvar a la ciudad de una epidemia paralizante. El juego lo llevará al centro de la ciudad en un radio de 3 cuadras de Sundance Square.

No deje que el calor derrumbe su estado de ánimo este verano. Diviértase con su familia y manténgase fresco al mismo tiempo probando una o todas estas ideas.

Hagan lo que hagan, esperamos que la pasen genial.

THREE DECADES OF

by Lyle Brooks Takashi Murakami is best known to many of us through his decades-long collaboration with Louis Vuitton or his cover art for Kayne West’s album Graduation. His artwork displays broad artistic range and a seemingly insatiable desire to continue challenging himself.

Influenced equally by manga and Buddhist folklore, The Octopus Eats its Own Leg, his major retrospective now on exhibit at the Modern Art Museum of Fort Worth, includes fifty works spanning three decades.

The show engages all of Ando’s structure beginning with ecstatic neon figures on either side of The Modern’s entryway. Entering the Café Modern, smiling flower decals cover the windows, enveloping the room in a colorful brilliance. The immersive sensibility of the show is immediate; up the stairs, a wild manga octopus theme wakes the mind up to the thrilling world that awaits.

Michael Darling, curator of MCA Chicago, introduced a recent press tour by praising The Modern’s team, led by Andrea Karnes, as well as Murakami’s team. “As you go through the exhibit, you’ll see they’ve done an impeccable job with these works that are incredibly difficult to install, precise, and in many cases, very fragile and they did a wonderful job. It looks spectacular.”

At the show’s formal entry, Takashi Murakami emerged, bedecked in a ravishing octopus hat and kilt, dancing like a cross between a Zen wizard and Willy Wonka.

The first room is a time machine to Murakami’s work from the 1980s studying traditional Nihonga art and

his earliest pop exploits. Asked for his thoughts, Murakami proclaimed embarrassment for his early work’s debt to Anselm Kiefer, whose work is displayed in the Modern’s permanent collection. “It is all Michael’s room. I don’t like this room.” He scanned the room. “The t-shirt is not centered.” He pointed to Dob Genesis, which is the birth of his self-referential character, Mr. Dob. Simple elements in these first pair of rooms appear throughout his work evolving forms.

Accompanying an artist through their creative history as it envelopes you is an extraordinary experience. Before a massive blue piece on Japanese Washi paper, bearing a cinematic depth from a mottling technique, Murakami told an intricate story through his translator of acquiring the expensive natural pigments for the piece. Darling pointed out the unique direction of the work, describing it as “taking the Nihonga tradition and applying western scale, bombast and ego and pushing it to a new limit.” Murakami said simply, “This room makes me think of poverty.”

Emboldened as an indomitable creative force by the spiritual guardians of his work, the KaiKai Kiki look like impish bunnies and introduce the artist’s earliest use of computers and his first notion of his work’s commercial potential. “I began using the Macintosh because I saw the ability to recycle similar motifs over and over again.”

Large scale works like Tan Tan Bo show a celebration of space and color jumping outward, while across the space hangs its counterpart, Puking Tan Tan Bo, in which Mr. Dob becomes sick with ego, an artistic manifestation of a transformative gout attack that

CHOOSE YOUR OWN ADVENTURE.

struck the artist at the age of 36. “My leg swelled up twice its size and I really thought I would die.” From this visceral insight, he paused before adding the realization that his focus during this period shifted from sex, like 2001's iconic sculptures Hiropon and Lonely Cowboy, to themes of death.

Themes of atomic transformation persist throughout the exhibit, from Japanese post-war annihilation to the Fukushima nuclear disaster. “It was my first time experiencing death in such magnitude, over ten thousand people died in a moment. Chernobyl and Three Mile Island made me think, ‘It is annoying, this is the world I live in.’

Fukushima was right next door.” As the work progresses through the exhibit, there is a sense of mutation, of survival, as seen especially in the wondrous

Nobuo Tsuji, who challenges and guides him. “At the time I was starting to lose my direction, I met this mentor-master, he kept poking at me which made me keep adjusting the way I was working.”

As Michael Darling sums up, “He could have kept making flower paintings and Mr. Dob pieces and made a great career for himself, but he keeps pushing and pushing and changing. He’s never satisfied with what he’s just done.”

Murakami’s The Octopus Eats its Own Leg is a voyage into a remarkably inventive mind, one who has engaged culture and art in myriad forms with the energy and zeal of a genius. More than any single piece of work – though they are all of great detail and precision – there is a refreshing energy of joyous discovery throughout the exhibit that is well worth the adventure.

Arhats – Buddhist monk figures – featured on massive highly detailed and profound pieces. “They are all carrying scrolls. They are scholars studying to understand death.”

As implied by the depth and sophistication of the work, Murakami is always pushing himself. In 2009, he began a collaboration with Professor

Takashi Murakami Tan Tan Bo Puking - a.k.a. Gero Tan, 2002 Acrylic on canvas mounted on board 141 ¾ x 283 ½ x 3 in. (360 x 720 x 7.7 cm) Private collection, courtesy of Galerie Perrotin. © 2002 Takashi Murakami/Kaikai Kiki Co., Ltd. All Rights Reserved.

Photo: Adam Reich

DASH & ALBERT Coming in July . . .

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We asked our readers to send us an update about their lives. We think you matter and want to help tell your stories. If you would like to send us a note to be included in future issues, please email lee@madeworthymedia.com

BE SEEN U PD AT E S F R O M O UR C O M M UN I T Y

by Lee Virden Geurkink

On the evening May 29, Sara and Steven Camp cut the ribbon on their new endeavor, Orange Twist, officially bringing this luxury treatment center to Fort Worth’s Waterside. Services offered at Orange Twist include Cool Sculpting, Hydrafacials, wrinkle relief, ultherapy, skin rejuvenation and resurfacing, and many more treatments to help you look your best, all under the careful supervision of Dr. Camp, a highly-regarded plastic surgeon, and his skilled staff.

Five-year-old Quinn Copeland performed the role of “Lulu” in the Tony-nominated musical WAITRESS, which ran at Bass Performance Hall from June 19 through June 24. Miss Copeland, a rising first-grader at Tanglewood Elementary School, alternated in the role with another actress, June Whitley of Arlington. A quadruple threat (she acts, sings, dances, and builds Legos), Miss Copeland takes acting classes at Casa Manaña and jazz dance classes at the Texas Dance Conservatory. WAITRESS was her theatrical debut.

La Petite Event is an event management and consulting company founded by Janine Hogan and her partner, Sean Carr. With over 15 years of experience in event management, La Petite Event specializes in working with businesses and non-profits to reduce event expenses and provide innovative solutions while enhancing their clients’ experiences. As Janine says, “Our goal is plain & simple, to make our client's vision for their event come to fruition & have fun while doing it. Events large or small, we do it all!” photo courtesy of Janine Hogan

photo by Liana Randel

A yarn lover since she was eight years old, Julie Hatch Fairley’s grandmother taught her to crochet and knit. The longtime Fort Worth resident is now preparing to spin a new yarn alongside her three decades of public relations expertise by opening a local yarn shop – JuJu Knits. The shop (currently undergoing major renovations) will be located at 2638 Lipscomb in a property owned by Ralph Watterson of Old Home Supply. With a goal to open this fall, the retail store will offer sip and stitch socials, classes, and all sorts of fun fiber fellowship. Pop-ups have started this summer – follow her on Facebook (JuJuKnitsFW) and Instagram (JuJuKnitsFW) to stay in the loop.

Moving with her husband to Fort Worth from Arizona, via a brief stay in Dallas, Joanna Truong, aka JoJo, found herself not knowing a soul in her new city. So one night, she said what the heck and created SheBelongs, a group dedicated to the sole purpose of making new girlfriends and going on adventures. Through events like brunches, sip and shops, and more, Joanna hopes that newcomers to Fort Worth can meet other newcomers to create lasting friendships.

Fort Worth chef Marcus Paslay of local restaurants Clay Pigeon and Piattello traveled to Los Angeles to be a part of the Hallmark Channel’s Home & Family, a nationally-broadcasted morning show hosted by Debbie Matenopolous and Marke Steines, on May 17th. Chef Paslay prepared two panzanella salads, a dish often featured on the Piattello menu, to share with viewers how to make a spring version and a summer version of this delicious bread salad. photo courtesy of Brad Hutson

photo by Jill Johnson

Cortney Gumbleton and Carlo Capua have joined forces to create Locavore. Locavore is an all-inclusive resource for foodie entrepreneurs who wish for their own commercial kitchens, event venues, co-working spaces, and access to cost-cutting measures enjoyed by large restaurants. Working together has always been in the DNA of Fort Worth, and this collaborative culture means that everyone, from chefs to food trucks, can find success through sharing resources, equipment, and ideas. Best of all, it’s a low-risk way to test proof of concept to ultimately reduce the high failure rate experienced by most food-startups.

Madeworthy and Tanglewood Mom’s own Jackie Hoermann Elliott successfully defended her doctoral dissertation (Writers Get Physical: A Grounded Theory Study to Understand the Relationship Between Writing Activity and Physical Activity) in April and was awarded the degree of Doctor of Philosophy by TCU. The entire writing and editorial staff of Madeworthy is so proud of Dr. Elliott. Congratulations, Jackie! photo by Reverie Photo Co.

photo by Jenny Reitz | photo by Dalton Photography 16

Calling all interns! Local designer Grace Mitchell of A Storied Style (and cover model for the first issue of Madeworthy) is looking for interns. Are you or someone you know interested in interior design? Would you like to be involved in a design show for national television? To be considered, please submit your resume to submissions@ astoriedstyle.com. Internships continue through the month of October. photo by Reverie Photo Co.

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F O R T

W O R T H

f arm t o t a ble

by Lee Virden Geurkink

When I was about four, my parents took my younger sister and me to the Dallas Farmers Market.

All I remember of that trip was that we got sticks of sugar cane to chew on and that my two-year-old sister grabbed a handful of jalapeños and then rubbed her eyes. While I was thrilled with the sugar cane, it was not a wildly successful trip to the farmers market, and we did not return.

Fast forward 30-plus years to when my sister was living in Seattle. During one of my visits, she told me we were going to the Ballard Farmers Market to get things for dinner. After reminding her of our less-than-successful trip to the Dallas Farmers Market and laughing at her exasperated snort of derision, we headed out with our reusable bags.

The Ballard Farmers Market was (and is) as different from the Dallas Farmers Market of the 1970s as night is to day. There are two city blocks chock full of local produce, flowers, cheese, meats, honey, baked goods, soaps, essential oils, foraged foods, and all manner of other things. (The Ballard Farmers Market forbids re-selling, where a vendor goes to a supplier to purchase products that are not their own.) My sister and I discovered some of the most delicious produce and incredible cheeses for our dinner that night.

Fortunately, we Fort Worthians have two splendid farmers markets which provide locally-grown (no re-selling allowed), seasonal products.

Located on the Weatherford traffic circle in front of Edelweiss German restaurant, the Cowtown Farmers Market is a Saturday morning tradition of long standing in Fort Worth. It is open from 8 am to noon every Saturday, and it proudly forbids re-selling. I love being able to shop for local, seasonal products at home, and every time I need to get out of a culinary rut (which seems to happen frequently), I head over to the traffic circle to stretch my cooking muscles.

Like its older sibling, the Clearfork Farmers Market also offers locally grown, seasonal products with no re-selling allowed. Located at the Trailhead at Clearfork and open from 8 am to noon, the Clearfork Farmers Market has quickly become a Saturday morning destination for local families. In fact, the Clearfork market has become so popular, many of the vendors from the Cowtown market have opened a second booth at Clearfork!

A quick note on re-selling: this practice is not illegal, but it seems vaguely dishonest to me. If a farmer’s market allows vendors to re-sell products which they have purchased from a supplier, you as the consumer cannot be sure that the tomatoes or jams or cheeses or blueberries that you are purchasing are local. As both Cowtown and Clearfork markets forbid re-selling, they are supporting North Texas farmers and producers.

As consumers’ interest in locally-sourced products grows, so do the goods available at both Cowtown and Clearfork Farmers Markets. If you are so inspired, you can buy everything for a wonderful meal – from the produce to the meats to the seasonings to the after-dinner coffee – at either market and get the soap for washing your hands after the meal. You can even buy your dog some locallysourced dog treats.

When we were researching this article, Madeworthy’s publisher, Victoria Wise, and I went hunting through both Cowtown and Clearfork markets. Needless to say, we found some of the freshest, most delicious foods available in Fort Worth. We also found some of the nicest people: farmers and producers who are passionate about the goods they produce to sell every Saturday. Many times, these are people who are embarking on second careers, lured away from corporate life by the siren song of being their own boss. Others are more established farmers who have kept their farms small, selling directly to their consumers instead of middlemen.

Regardless of their background, the farmers and producers who sell at both Cowtown and Clearfork are passionate about their products. They are eager to explain their growing practices and are happy to share a favorite recipe. I urge you to take your family to both Cowtown and Clearfork Farmers Markets. You will be supporting local people and will, possibly, create a new tradition for your family.

Prairie O as i s Far m Prairie Oasis Farm sells their pasture-raised pork and poultry at both Clearfork and Cowtown every Saturday.

Founded in 1994 in Millsap, Texas, Prairie Oasis Farm’s animals are ethically raised in green pastures in the fresh air and sunshine. They are never given antibiotics or hormones, and the pastures they graze in are not treated with herbicides, pesticides, or synthetic fertilizers. Needless to say, their fresh and cured meats contain no preservatives. (Pictured are pork bratwurst.)

Fr a t e l l i C o l l e t t i The Colletti family immigrated from Caltabellotta, Sicily, in the early 1900s to settle in Texas. However, they kept in touch with the family who remained behind in the family’s olive groves. Today, the Collettis import their own olives and olive oil from Sicily and sell them at Clearfork. The olives are brined in a simple salt brine which does not include lye, an ingredient used in curing many olives. (Pictured are olives and the extra-virgin olive oil.)

Ma l a ch i ’s Fa r m o f Ri ver t r ee A c ademy Rivertree Academy is a private school located in the Como neighborhood, providing a Christian-based education to under-resourced students. Malachi’s Farm, located on what was a golf course, is developing into an outdoor laboratory for Rivertree students to learn and apply science, math, business principles, and real-world problem solving. They sell eggs and fruit at Clearfork and hope to develop the farm to produce vegetables, fish, and beef, as well. (Pictured are eggs and blackberries.)

I c o n B r e a d When Dena Peterson Shaskan left her position as Executive Chef of Café Modern, she created Mockingbird Food Co., a boutique catering company headquartered in Southlake. Her husband, Trent, saw the brand-new catering kitchen and knew he had to start playing. Raised in San Francisco, Trent was inspired to create sourdough breads like he remembered eating as a child.

“Creating the starter took forever,” says Stu Shaskan, Trent’s son, who sells his father’s breads, shrubs (drinking vinegars), and pickles at Cowtown and Clearfork.

Three years of trial and error finally produced breads with a wonderfully crackly crust and a light, open crumb. Each Saturday, Icon features three flavors, as well a plain loaf at both Cowtown (“the mother branch”) and Clearfork. (Pictured is the seeded loaf.)

Tex Se l e c t Fa r m s Using the latest, innovative agricultural practices to grow beautiful, nutritious lettuces, micro-greens, and herbs, TexSelect Farms sells at Clearfork. They grow their non-GMO produce in greenhouses using sustainable, pesticide-free methods in Annetta South, Texas. The greenhouses allow TexSelect to grow year-round, meaning you can eat their delicious produce all year long. In addition, they are taking reservations for their weekly Harvest Boxes, a subscription service featuring TexSelect’s delicious farm-fresh greens and other nutritious foods.

(Pictured are micro-greens and herbs.)

Every time I go to the Fort Worth farmers markets or when visiting Seattle’s Ballard Farmers Market, I find new delicacies and create a dinner based solely on what I find in the market. It challenges my cooking skills, making me stretch my imagination to include all the ingredients that are awaiting, just at the perfect point of ripeness. It is locally-sourced and seasonal cooking at its finest.

L at t e Da Da iry Using the milk from their herd of award-winning Nubian and LaMancha goats, Anne and Johnny Jones, along with cheesemaker Sue Hanley, create a variety of delicious goat cheeses which are not only available at Cowtown and Clearfork, but also at DFW restaurants, Central Market locations throughout the Metroplex, and Scardello Artisan Cheese shop in Dallas. Sue emphasized that the milk used comes directly from the Latte Da farm, not through a co-op, and that all the cheeses are made with vegetable rennet and are pasteurized. (Pictured are the Caerphilly, the Argento Capra, and “The Works” fresh chevre.)

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photos courtesy of Katie Toon

With the late spring morning sunlight heating up at Woodbine Flower Farm, Katie Toon gracefully walks among the splendid assortment of blooms she has nurtured into existence with her shears lazily dangling from her hand. Enumerating a wide spectrum of seed and flower varietals, in both scientific and colloquial nomenclature, she effortlessly snags lolling blooms and snips them with precision, gathering as she goes an impressive bundle of flowers. Clearing clover and other invasive growth, she leads the way from one row to the next. “We started the farm in the winter of 2016, but I’ve been doing wedding flowers for over 10 years.” She clarifies that harvesting is done in the morning before the heat diminishes bloom quality, which Toon describes as “getting crispy”.

Within her practice as an occupational therapist, Katie Toon performed well and quickly rose to run a program which trained OTs. Perhaps her knack for balancing long and short-term goals with an extraordinary level of care may have been frustrating because, in the end, plants are far more reasonable than the corporate world of therapy. When the program was shut down, she was presented with a great opportunity to chart a new course towards what she always wanted to do. Without hesitation, she knew growing, cultivating, and arranging flowers, as well as teaching regional, eco-friendly techniques for beautiful flowers was for her. “I was just dumb enough to think I could do it.” More than growing flowers, Toon is inviting folks into a way of life.

Two years ago, Katie Toon and her fiancé, singer-songwriter Jacob Furr, started dating.

Today, Furr carries out much of what Toon conceives and will gladly testify to the level of her brilliance. “Immediately, I realized this woman is incredible. She’s highly intelligent, wildly creative, hyperenergetic. She was out here when it was four degrees, doing whatever she could to keep the plants warm. Covering things up and making sure there was heat under everything. It is very peaceful for her to go out to the farm and work. All by herself, pulling weeds and planting stuff. As much as any of us are supposed to be doing anything, she’s wired to be out here.”

The original garden, with daffodils, marigolds, and sunflowers has continued to evolve through a series of expansions into an acre of neatly arranged plants grown in succession to ensure fresh flowers throughout the season, complete with testing grounds and seed trials. The planning for successive yields functions two seasons ahead with bulbs and seeds, rendering better results. As an example, “Sunflowers are like clockwork, blooming for about sixty days continuously. If we plant them every two weeks, we never end up with seven thousand sunflowers today and none next week.” Farming is in Toon’s blood; her engineer grandfather started a successful pecan plantation later in life, leaving Katie a tractor and plows from another era which are used at Woodbine Flower Farm.

Now into Year Two, Katie and Jacob’s work is clearly seen in the rows of the beautiful flowers at various stages of their life cycles. With summer heat already creeping up, Toon shows off the seed blocks pressed into trays, which allow plants to grow away from the hot ground in tightly compacted cubes of soil. “It allows a more concentrated root system to be established, which is more conducive to the

short-term planting.” Trials distinguish between the growth and health of those planted directly in the ground and those prepped in soil blocks. Each row of plants holds myriad stories: the seed pods of the nigella, with star-like blooms, will soon be collected; the bright colors of the zinnia are a crowd favorite; poppies and strawflower are preparing for summer blooms. “Sweet peas have been a surprise, so we’ll pick those pods too.” Names catch the ear like Teddy Bear sunflowers, Chinese forget-me-nots, or the edible bachelor’s buttons.

Planting is tedious, spent on one’s knees in the dirt, and it appeals to a certain type of person. Furr, as a songwriter prefers a project, so he builds out the irrigation system and trellises or sprays fertilizer.

When asked the farm’s capacity, Furr metaphorically scratches his head, “Well, I put in three new rows the other day, that gives us eleven 200-foot long rows.” The style of succession planting they practice optimizes space. “Everything grows, then dies, and we immediately put something in the dirt.” Past the native feathertop grass and the coreopsis, also known as “tick seed,” and the plot where phlox had recently flourished, there are trials of new rose varieties for consideration.

For Toon, trials are integral to Woodbine’s project of perfecting seeds and methods to produce the loveliest buds and sturdiest stems. “I baby new varieties, because I don’t know how they’ll respond.

I keep really intensive field notes, so we get a good sense of what works and what doesn’t.” Growing is constantly educational, and Toon is pleased by moments of refinement. For example, she explains, “After learning a few hard lessons, we now plant at night in order to give new plants a fighting chance when the sun comes up. How else are you going to learn?” Toon has been guided by ecological principles to find plants that thrive in the heat of Texas and credits her father with this influence. “He believes it is irresponsible not to take care of the environment, and that starts in your house, in your garden, and on your farm. Our gardens growing up were organic; we ate organic food. My parents were really intentional about that.” Water conservation is a key, so they use a well as well as weed cloth and drop tape. “We never do overhead watering, so the evaporation factor is really low.”

The sense of balance on the farm is lovely, and there amidst the blooms, it is aweinspiring to think of the lifetimes invested in perfecting seeds and the methods by which they are grown. Climate, soil, and water nurture plants as well as other lifeforms like ladybugs and beneficial nematodes, none of which are more splendid than the bees. Passing the pincushion bloom of the heat-loving scabiosa, Toon notes a little green metallic native bee at its heart. In addition to native bees, and solitary bumblebees, Woodbine has a feral hive of approximately two thousand bees in a nearby tree.

“Nature knows how to take care of itself if you learn how to work with it. We’re really proud of our bees; they get a whole area of the farm devoted to them, to

eat and drink. Pesticides can be especially harmful for them because they are taken back to the hive and can kill the hive. It is also important to use organic pesticides because these flowers are handled. We’re very careful about what we use. Without bees, farming flowers would be impossible. We try to make it a really nice place for them.” Recently, CBS 11 Meteorologist Jeff Ray did a segment at the farm on the importance of bees and some of the ways everyone can contribute to supporting bee health.

Woodbine is growing medicinal plant varieties like echinacea, as well as herbs. Pausing at a healthy dill plant, Toon says enthusiastically, pointing to a caterpillar, “Check out our mascot; they only live on dill plants, and they grow into Black Swallowtail butterflies.” There were a number of these utterly charming light green striped caterpillars on the branches. “We call them Dillapillers; we’ll have t-shirts and everything.”

Partnering with local businesses like Stir Crazy, Melt, Shipping & Receiving, Anthropologie, and Craftwork attracts folks increasingly who not only love flowers but want to learn how to grow them beautifully. To support these interests, Katie will be teaching local growing courses at the Woodbine Flower Farm, as well as at locations in the community.

“Teaching is totally where my heart is. I want people to have flowers in their yards that support our ecology and diversity of life. This is how we get such gorgeous plants, so people are eager to learn more about it.” An e-book on fall growing in Texas is forthcoming, which will be accompanied by seeds and bulbs from the farm in September.

In addition to farming, Katie has been doing the serious work of arrangements for large weddings, growing to a capacity of ten weddings next year, often featuring ebullient cosmos or anemones, whose name means “daughter of the wind.” “We are expanding so we can work with more brides who are interested in eco-friendly, locally grown flowers.” Arrangements are also now available as part of six-week subscription packages, picked up weekly at Craftwork Coffee. “It allows people to buy a share of the farm. People come in, get coffee, and pick up their arrangements.”

With each new cycle, Katie has continued to research plants for her farm, which she says has led her to know where to direct her questions and search for answers. Woodbine Flower Farm will soon have a nursery license, allowing them to package their own seeds for distribution.

“We’ll be able to sell our own Woodbine seeds, which we have tested and know we like. And we’ll have plants available to sell in the fall.” As each season passes, Katie Toon’s dream is flourishing.

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