Kenneth Donald Rogers—an American country-music star, photographer, producer, actor, and fellow with a nice beard—has won three Grammys and more than a dozen American Music Awards for his sweet, stirring crooning. Though he won't be toting his dozens of awards, Mr. Rogers will be bringing an impressive showcase of selections from his extensive collection of country hits. To prep the crowd for the main event, The Herndon Brothers—a local act lead by Ray Herndon, a country star known for livin' the dream—will layer the crowd in hometown vibes from their wide library of inspiring and honest tracks.
At each of several one-day festivals held throughout the country, thousands of revelers unite in an epic clash of pulp, beer, and live music. Armed with a cache of 300,000 tomatoes, participants don protective bathing suits and goggles and hurl the fruit at one another during a two-hour battle. Throughout the afternoon, live music and costume contests offer an entertaining respite from the front lines, as bartenders dispense drafts of beer to attendees older than 21, refueling soldiers' morale before they resign to writing goodbye letters to their produce vendors back home. All tomatoes used during the event are past ripe and already fated for disposal, making the battle an efficient means of tossing them before their cursed transformation into singing Muppets.
Johnson's Backyard Garden puts customers in a direct partnership with East Austin farmers by sharing in their harvest of more than 60 types of homegrown, certified-organic veggies, fruits, and herbs. Cultivated from the 200 fertile acres of river-bottom soils along the Colorado River, the farm's fresh produce populates local restaurants, farmers' markets, and the doorsteps of its members who can pre-order crates of seasonal edibles. Members also get access to the Veg Guide and its storage and cooking tips for each included item, like a care manual that children never come with.
As far as fires go, it could have been much worse—the May 2012 blaze that sparked suddenly in Kalachandji’s kitchen was put out by firefighters, and no one was injured. However, the kitchen was destroyed, and smoke damaged the rest of the building. In the days that followed, the community was left to wonder if and when the beloved space would return to its former opulence. Kalachandji’s has been part of the neighborhood for more than 30 years, billing itself as Dallas’s oldest continuously operating vegetarian restaurant. As part of the local Hare Krishna temple, it bore a majestic charm that was somehow different from even the city’s most elegant dining establishments and treehouses. With devotion and patience, the temple members were able to reopen their restaurant in early 2013; the Dallas Observer celebrated their efforts, writing that “we're relieved to see the restaurant open and unscathed.” Inside, as before, there is a different stained-glass window in each booth, bathing shiny espresso tabletops with colorful swatches of light. A wide stone stairway leads out to the patio, where dark, swirled pillars support yellow archways that seem to glow in the light of hanging lanterns. In the center, a large tree draped with white twinkle lights stretches up to the open ceiling, hinting at the stars sparkling above its branches. Even the kitchen is a sight to behold—here, women wrapped in saris and men with the traditional yellow line painted down their foreheads prepare whatever meat-free dishes suit the staff's whims that day. The mainly Indian buffet has some permanent fixtures—vegetable curry, dal (a bean soup), and rice pudding—but a different international entree appears every day, sating appetites with lasagna one day and enchiladas the next. Many dishes are prepared using Ayurvedic techniques that, like the most respected gossip blogs, date back nearly 5,000 years, though some recipes are updated to accommodate vegan and gluten-free diets. Kalachandji’s is popular enough to offer cooking classes that teach people how to prepare the food served in the restaurant. But there’s something about being in the restaurant itself: as the Observer noted when they named it 2012’s Best Vegetarian Food, Kalachandji’s "finds its way onto our list year after year. … But we’ll never tire of sitting in their beautiful garden patio, eating dal and vegetable curry and drinking tamarind tea.”
Whether stuffing cornhusks with hand-ground maize or hosting holiday meals for the hungry, the Moreno family radiates the spirit of giving, earning kudos from the Dallas Observer and the East Dallas community. Since 1984, the clan has welcomed visitors to La Popular with warmth, hospitality, and their lauded tamales. Made without lard or gluten, each leaf-wrapped tamale brims with hearty fillings such as pork, chicken breast, ground chuck, and spiced pinto beans. The Morenos gather many ingredients from the Dallas Famers Market, where they also prepare savory bites for passersby. On weekends, the flagship location serves Mexican classics such as slow-roasted barbacoa beef, fried pork feet, and carnitas as tender as a love poem's first kiss.