Food and Restaurants

Aug 19 2019, MARSHALL HINSLEY

Okrapalooza celebrates 10 years with two-day fest

The 10th annual Okrapalooza festival on Sept. 14-15 at Reeves Family Farm will feature a Seed to Table dinner and a family-oriented fest with a chef cook-off. Proceeds benefit Promise of Peace Gardens' programs like Soup It Forward, aiding Dallas food deserts with fresh produce and nutritional education.

May 23 2019, JULIE THIBODEAUX

Veg cafe in Watauga promotes 'green' counterculture

The Healthy Hippie in Watauga, led by Kelli Myatt, introduces the Eco Club to promote sustainable living. For a fee, members gain access to compost and recycling services and workshops. Myatt envisions expanding the venue and becoming the first all-vegetarian vendor at the Texas State Fair.

Apr 24 2019, JULIE THIBODEAUX

EarthX gives sustainability a giant forum at Fair Park

EarthX, founded by Dallas philanthropist Trammell S. Crow, is a large Earth Day festival held April 26-28 at Fair Park, Dallas. It features eco-exhibitors, conferences, the EarthxFilm festival, the Tiny House Village, the Vegan Village, and new additions like the EarthX app and EarthxLeague.

Mar 08 2019, ANDREW RIDOUT

Veggie burger quest spans North Texas

A mother-son team sampled plant-based veggie burgers in Dallas-Fort Worth, highlighting the vegan and vegetarian options available. Many seek vegan diets for animal welfare, health, and environmental reasons. Companies like Impossible Foods and Beyond Meat have created realistic meat alternatives, with Righteous Foods topping their list for the best vegan burger.

Mar 05 2019, ANDREA RIDOUT

Plant-based take-out venue opens third location in DFW

Two Dallas sisters, Marianne Lacko and Annette Baker, have expanded their all-vegan takeaway venture, Nature's Plate, by opening a third location in DFW. They offer delicious, healthy, prepped meals with eco-friendly packaging, along with classes and meal plans focused on unprocessed, plant-based foods.

Feb 05 2019, ANDREW RIDOUT

Vegan Mexican cafe opens on UTA campus

Down to Earth Vegan Kitchen, a new plant-based Mexican cafe by Alma Rangel, opened on the University of Texas at Arlington campus. Known for her vegetarian food truck, Rangel now offers vegan favorites like Spicy Sweet Potato Tacos and Grilled Nopalitos Cactus Tacos. Feedback encourages menu expansion.

Aug 03 2018, RITA COOK

Dallas chef to enlist vets for sustainable urban farm

Chef Patrick Stark is the founder of Mohawk Militia, a nonprofit that aims to provide assistance, education and employment to vets through sustainable urban farming. Photo courtesy of Chef Stark.

Aug. 3, 2018

A Dallas chef wants to give North Texas veterans meaningful employment while teaching them to eat healthy.

Chef Patrick Stark is known for his cooking, TV appearances and trademark mohawk haircut, but it’s helping those in need that really drives him.

Feb 21 2018, RITA COOK

Wolfgang Puck Catering dishes on its sustainable practices

Wolfgang Puck Catering served custom pancakes at a Perot Museum event in Dallas. Photo courtesy of Wolfgang Puck Catering Dallas

Feb. 21, 2018

When you think of Wolfgang Puck, sustainability is probably not the first thing that comes to mind.

But a spokesperson for Wolfgang Puck Catering Dallas says the company works with sustainability partners across DFW on a regular basis.

Nov 28 2017, RITA COOK

New edible garden at Dallas Arboretum caters to locavores

The 3.5-acre edible display garden with a pavilion and kitchen opened last month at the Dallas Arboretum. Photos courtesy of Dallas Arboretum.

Nov. 28, 2017

A new exhibit at the Dallas Arboretum makes the case for growing your own fruits, veggies and herbs.

Sep 12 2017, RITA COOK

Dallas chef grows own organic ingredients at his Midlothian farm

Executive Chef Ryan Olmos grows much of the ingredients for his CiboDivino Marketplace dishes at his own farm.

Sept. 12, 2017

Executive Chef Ryan Olmos not only whips up fresh creations at CiboDivino Marketplace, an authentic Italian market in south Oak Cliff, he also grows much of the ingredients he uses at his organic farm at his home in Midlothian.