Zest 2026 // Fort Worth Weekly // March 25-31, 2026

First Amendment Party

Let’s

By Jennifer Bovee

Mark Henricks

Jell-O

By Emmy Smith

Food, Family, Fun

Amphibian

By Kena Sosa

Editor-in-Chief: Anthony Mariani

Art Director: Ryan Burger

Special Projects Manager: Jennifer Bovee

Calendar Editor: Elaine Wilder

Film Editor: Kristian Lin

Music Editors: Patrick Higgins, Steve Steward

Proofreader: Emmy Smith

Editorial Board: Anthony Mariani, Emmy Smith, Steve Steward, Elaine Wilder

Contributors: E.R. Bills, Jennifer Bovee, Jason Brimmer, Jess Delarosa, Buck D. Elliott, Danny Gallagher, Juan R. Govea, Mark Henricks, Patrick Higgins, Laurie James, Kristian Lin, Cody Neatherly, Rush Olson, Emmy Smith, Kena Sosa, Steve Steward, Teri Webster, Ken WheatcroftPardue, Elaine Wilder, Cole Williams

Owner / Publisher: Lee Newquist

Director of Operations: Bob Niehoff

Director of Sales: Michael Newquist

Director of Marketing: Jennifer Bovee

Account Manager: Julie Strehl

Sr. Account Executive: Stacey Hammons

Account Executives: Tony Diaz, Wendy Maier, Sarah Niehoff, Biz Thames, Wyatt Newquist

Brand Ambassador: Clint Newquist

COPYRIGHT

Zest It Up

It’s that time of year again, time for our annual celebration of food and food lovers and everything and everyone in between. We hope you’ll hold onto this issue as a sort of reference guide. It’s loaded with tasty info, including a few must-try recipes. There are a couple for Jell-O salad (pg. 30) and, in celebration of Afroman’s trial victory, one for pound cake and its glaze. If you don’t know the whole story, go to pg. 39. It’s insane, but when cops busted down the rapper’s door on the hunt for contraband, all they found was some delicious-looking pound cake.

Speaking of wild tales, the one-woman show at Amphibian Stage is a real treat. In Did You Eat? , food and family come together in at times funny and other times poignant moments (pg. 20).

What we eat and the stories we tell go way back, and on pg. 37, we offer a look into Hollywood’s relationship with cuisine through the decades.

Zest 2026 also serves up an indepth feature on how food affects our moods (pg. 11), a takedown of the new MAHA Food Pyramid (pg. 9), a list of spring foodie events (pg. 14), and so much more, so grab your apron and pull up a chair. It’s Zest 2026. — Anthony Mariani, Editor

METROPOLIS

Cold Drinks, Bold Stances

Tariff fallouts trigger refund fights and new legal battles.

BY THOMAS L. KNAPP AND JENNIFER BOVEE

Tarriff Refunds to Companies En Route?

The Austin American-Statesman says that more than a dozen Texas companies sued the current White House over the negative impacts of the tariff hikes implemented on April 2, 2025, on what Donald Trump called “Liberation Day.”

In a 6-3 vote announced in February, the Supreme Court said Trump’s use of the act was improper. Will there be refunds? Hopefully.

While the tariff battle played out in Washington and at the Supreme Court, its consequences — and its reversal — are felt close to home. One beloved Texas-based manufacturer wasn’t having it.

On February 20, the Supreme Court ruled that part of Trump’s crazy-quilt tariff scheme was illegal in its particulars. Specifically, SCOTUS noted that the International Emergency Economic Powers Act does not provide the authorization Trump claims to impose tariffs as he pleases, in the amounts he pleases, on products from whatever country he pleases, when doing so pleases him.

The court did not, however, initially order refunds of the money collected from American importers (and passed on to consumers in the

form of higher prices). It remanded the case back to the lower courts.

Since that ruling, lower courts have begun siding with those importers, with refund claims now moving forward and potentially involving massive sums. The process remains slow and uncertain as the government struggles to determine how such repayments would be handled in practice.

Tariff victims had already begun preemptively suing for the restitution they’re owed even before the Supreme Court ruling, and since that ruling, many more companies have initiated court proceedings. The victims should not have to sue. Trump should just order the U.S. Treasury to refund the money immediately. That would be the honest thing to do.

Naturally, Trump disagrees.

Instead of doing the right and honest thing, he’s throwing a tantrum over being held to the law and pursuing new, just as legally suspect tariff-powers claims to keep collecting money from American businesses and consumers ... at least until the courts nix those schemes, too.

Here’s the thing: Refunding the money wouldn’t just be honest policy. It would be smart politics. At the moment, the coming midterm elections look like an impending bloodbath for the Republican Party.

The Democrats seem to be sitting pretty in their quest to become the majority party in the U.S. House and to have a decent shot at taking the Senate as well. Trump has already announced his fear of a third impeachment when — if — that happens.

Can he turn things around? It may not seem likely, but eight months is a long time in politics, and even the prospect of large-scale refunds and economic stabilization could help his party, and him, out. But how?

Step One: Stop fighting the refund process and ensure that money gets back into the hands of the companies that directly paid the tariffs. (Sadly, in our partially cash-based economy, it just isn’t feasible to identify and reimburse individual consumers.)

Step Two: Watch those companies use the pseudo-windfall to get competitive again with lower prices and capital investments toward more (and more efficient) production. More jobs, more sales, more economic activity.

Step Three: Republican candidates take credit for the improving situation while hoping everyone forgets that what we’re recovering from is a Republican president’s economic idiocy and policy lawlessness.

Voters do tend to forget, and those who don’t forget might be inclined to forgive — if their wallets start getting fatter instead of thinner. Six months of good economic news could make a big difference at the polls.

Or Trump can keep (family-friendly version) Fooling Around and Finding Out. Which, with this as with many other things, seems to be his habitual inclination. —Thomas L. Knapp

YETI for the Win

In February 2026, YETI Holdings Inc. was among several Texas-based companies, including jewelry designer Kendra Scott, that successfully challenged the federal government over its sweeping tariff policies.

Those tariffs, which generated a massive increase in government revenue, came at a steep cost to American businesses — particularly in the consumer and industrial sectors. For companies like YETI, which rely heavily on imported raw materials, the added expenses strained supply chains and squeezed margins. The Supreme Court’s decision to reverse the widespread tariffs will now deliver direct relief. The victory could have a big impact on the Texas economy. One can only hope.

Although headquartered in Austin, YETI has strong cultural and commercial ties to the Fort Worth area, and its products are found at many local retailers, including Cabela’s and Academy Sports + Outdoors. YETI’s first and primary retail location, right here in Tarrant County in Southlake Town Square (211 Grand Av, 817-812-3515), has served as a hub for local YETI enthusiasts since opening in October 2022 — a bold move mid-pandemic, right?

The brand is a major sponsor of rodeo and Western culture, including the annual Fort Worth Stock Show & Rodeo, and the company’s fundraising program is frequently used by local nonprofits to support charitable initiatives through product auctions and events.

YETI also releases limited-edition designs to raise awareness for its charitable partners. For example, in November, the company launched a new line of 20-ounce stackable cups called the Rambler in support of Folds of Honor, which provides scholarships to families of America’s fallen or disabled military personnel and first responders. Learn more by visiting FoldsofHonor.org. — Jennifer Bovee l

WORLD FAMOUS SALSA BY A FORT WORTH FAMILY THAT WILL ALWAYS LEAVE YOU REACHING FOR MORE.

METRO

Pyramid Scheme

In a bid to “Make America Healthy Again,” the 2025-2030 Dietary Guidelines for Americans contain some confusing recommendations.

BY LAURIE JAMES

“We are ending the war on protein.”

With those words, U.S Secretary for Health and Human Services Robert F. Kennedy Jr. and U.S. Department of Agriculture Secretary Brooke Rollins announced dramatic changes to what was formerly known as the Food Pyramid, also known as the Dietary Guidelines for Americans 2025-2030, earlier this year.

“For decades, we’ve been fed a corrupt food pyramid that has had a myopic focus on demonizing natural, healthy saturated fats, telling you not to eat eggs and steak and ignoring a giant blind spot — refined carbohydrates, added sugars and ultra-processed food,” said U.S. Food and Drug Administration Commissioner Dr. Marty Makary at the January 8 briefing announcing the new government guidance.

Carbohydrates, fats, and proteins make up what scientists call macronutrients. Carbohydrates are the first-line energy for your muscles and the central nervous system during movement and exercise. Fats serve as an energy reserve, help insulate and protect your organs, and are needed to absorb what are called fat-soluble vitamins, like vitamins D and K. Less than 10% of total daily calories should come from saturated fats –– fats that are generally solid at room temperature.

The American Heart Association says saturated fats — most often found in beef, pork, poultry, full-fat dairy products, eggs, and tropical oils like coconut and palm — can cause problems with your cholesterol levels, specifically your low-density lipoprotein (LDL). All of this may increase your risk of heart disease. It’s worth noting that nuts, nut butters, soybean, and olive oils, and even hemp, also contain saturated fat.

Protein provides structure to tissues like cell membranes, organs, muscle, hair, skin, nails, bones, tendons, and ligaments, along with maintaining some of your metabolic functions. At the January briefing, Commissioner Makary alleged Americans were significantly deficient in protein.

“The old guidelines had such a low protein recommendation that we are increasing that by 50% to 100% — kids need protein,” Makary said. “The old protein guidelines were to prevent

starvation and withering away. These new protein guidelines are designed for American kids to thrive, and they’re based on science, not on dogma.”

But that’s not reality. Most reputable nutrition professionals agree that most Americans consume more protein than we need, albeit not necessarily in the form of lean meats and legumes. It is true that the first Food Pyramid (1992) was definitely heavier on the carbs –– the then-guidance called for up to 11 servings of grains. The 2025-2030 visual guidance turns this relic upside down, but in reality, most people who spend any time talking about health or nutrition in recent years used the USDA’s updated My Plate model, which was an easier-to-communicate visual, focusing on portion size in relation to a dinner plate, with more emphasis on lean protein, veggies, and fruits than bread. Fifty percent of any My Plate meal was meant to be fruit and vegetables.

I’m a nurse who’s spent the bulk of my career talking about how to reduce what the feds are now calling ultra-processed food. I’ve also spent the last decade covering the Blue Zones movement for the Weekly. I’ve worked with families who don’t know where their next meal is coming from, people who have way too much access to food, and critically ill people whose medical conditions are adversely affected by the consumption of too much protein, fat, or sugar.

But even nurses need the advice of an actual Dietitian. Samantha Davis has been a licensed and Registered Dietitian Nutritionist (RDN) since 1991. Davis is currently Professor of Professional Practice in Texas Christian University’s Department of Nutritional Sciences, part of the Davis College of Science & Engineering. Previously she was a licensed Dietitian for Meals on Wheels of Tarrant County, a clinical Registered Dietitian at Harris Downtown Fort Worth, and the assistant chief clinical Dietitian at Montefiore Medical Center at the Albert Einstein College of Medicine in the Bronx. Davis teaches nutrition, medical nutrition therapy, and nutrition counseling, encompassing a complex combination of chemistry and physiology, at TCU.

RDNs complete a master’s degree in nutrition or dietetics and a supervised internship and pass a national exam. Unlike Karen from the Healthy Mom’s Raw Milk Fan Club, RDNs are required to maintain continuing education to remain registered and licensed, and they’re health-care professionals who can provide medical nutrition therapy, so when you have questions, they may have the best evidence-based answers.

Davis agrees that the information in the new Food Pyramid is confusing to anyone who doesn’t have a background in nutrition science. She concurs that we should take aim at ultra-processed food, including sugary beverages and high-calorie, nutrition-sparse snacks. And that means watching the hidden sugars or salt content especially in easyto-grab prepackaged snacks.

“Nobody disagrees about reducing the processed foods and sugar,” Davis said. “We’re all for whole foods, but on a consistent basis, if one takes in more calories than their body burns, this can lead to health consequences down the line.”

Part of the confusion here is that any suggestions regarding the number of calories needed in a day are highly individualized. This is where an RDN can help a person based on their medical condition and activity (or lack thereof).

The new USDA guidelines emphasize 1.21.6 grams of protein per kilo for adults, almost doubling the previous guidance on protein. If

you learned the metric system in grade school but have never used it since, a kilo is 2.2 pounds. A 150-pound person is approximately 68 kilos and, by this guidance, would need around 109 daily grams of protein. A 200-pound person would need 145 grams of protein daily.

The new guidance on protein consumption has increased from the previously recommended 0.8 grams per kilo, although Davis says that most Americans were getting much more protein in their diets than that. “Protein deficiency is not an issue in this country.”

The previous recommendation for protein works out to about 54 grams of protein a day. That’s the normal recommendation for a sedentary adult, based on a study by Harvard University. Older adults at risk for muscle breakdown that may come with aging need as much as 1.2 grams of protein per kilo, and if you exercise moderately, your protein need may go up about 100 grams of daily protein for that 150-pound adult. One size definitely doesn’t fit all.

“There is no one guidance,” Davis said. “It’s not down to so many grams of each nutrient but a general percentage that is calculated on an individual’s needs.”

This is why working with a RDN would help –– they can do the math quicker than you or I could.

Unfortunately, foods high in protein may also contain saturated fat, especially if you’re reaching for large amounts of animal sources in your diet, and the American Heart Association (AHA) continually urges Americans to limit saturated fat. That advice hasn’t changed. So, the math isn’t really math-ing, Davis says.

“When a person consumes a diet high in animal protein and the recommended number of servings from animal sources, then for a 2,000kcal diet, the saturated fat content would be 20% of your intake,” Davis said.

In addition to being one of the most overconsumed nutrients by Americans, protein has a rep as a muscle builder. Davis debunks that. “The only thing that makes muscle is exercise.”

Protein, she goes on, is “important to maintain and repair muscle tissue and has a multitude of other functions. Protein is not the major fuel source for exercise, and neither does a bunch of protein land on your arm to make a bicep. Exercise does that, and protein supports it.”

I questioned the idea of including beef tallow — which is essentially rendered, saturated beef fat, similar to lard — in the new Food Pyramid.

“Tallow does have some stearic acid that has been researched as being neutral in terms of saturated fat,” Davis said, but tallow also has more palmitic than stearic acid, which does increase LDL.

“When you hear someone say, ‘I grew up on the farm, and I drank raw milk, and we used lard, and that’s how we should eat,’ they are talking about farmhands cleaning out stalls, bringing

in crops, being active all day,” Davis said. “If you want to eat like that, you have to move like that.” The best practice would be to match your diet with your activity level, Davis said.

There’s the science of individual body chemistry. The National Institutes of Health says that about one in seven Americans have chronic kidney disease (CKD). People with Type 2 diabetes and those with uncontrolled high blood pressure are at higher risk, and CKD is often silent. Per the National Kidney Foundation, if you have CKD and consume the amount of protein in the new dietary recommendations, your kidneys may not be able to clear all the waste and byproducts of protein breakdown. If your kidneys are already under stress, you might experience nausea, loss of appetite, weakness, or ultimately kidney failure.

The U.S. Centers for Disease Control and Prevention cites heart disease as the leading cause of death in America for both men and women –– about one in every three people who die in the U.S. die from cardiovascular disease. The AHA lauds the dietary guidelines for focusing on the reduction in added sugars and ultra-processed foods, but cardiologists call the emphasis on red meat and whole milk (both containing saturated fat) “upside-down thinking,” said the AHA’s companion release shortly after the release of the new dietary guidelines for Americans.

“Promoting saturated fat and increasing the amount of protein goes against all nutrition and cardiology science,” said Dr. Kim Williams, a cardiologist and chair of the department of medicine at the University of Louisville.

The AHA started a campaign in 1961 to encourage Americans to limit saturated fat, like lard and tallow.

“We’ve been researching this for decades,” Williams said, “and we definitively know saturated fat — such as butter fat, beef tallow, red and processed meat — are all closely associated with more deaths from cardiovascular disease.”

All types of fat can play a role in a healthy diet, said preventive cardiologist Dr. Andrew Freeman, director of cardiovascular prevention and wellness at National Jewish Health in Denver, “but the emphasis is on polyunsaturated and monounsaturated fats. That’s what the Mediterranean diet and other plant-predominant diets have shown.”

RDN Davis still believes there is merit to the Mediterranean Blue Zones-style of food consumption, where plants and grains make up more of the plate and proteins are more fish and plant-based.

“Where the [new Food Pyramid] guidelines are confusing is, it looks like they’re promoting more of the meat as opposed to promoting fish and plant sources of protein,” Davis said.

In places where the Blue Zones-type diets are popular, the populations live longer and healthier.

“It’s not just the food,” she said. “It’s connection and movement and exercise.”

Figuring out your dietary needs is going to require a visit with a health-care provider. Getting a consult to an RDN may be as easy as going to the website EatRight.org and following the steps to find an RDN in your ZIP code. Anyone seriously considering changing the way they eat ought to know some basic lab numbers, including your A1C (the marker of blood sugar stability over three months, not just 24 hours), kidney and liver functions, your blood pressure, and your total fasting cholesterol. Because one (serving) size definitely doesn’t fit all in the “war” to make America healthy. l

FEATURE

The FoodFeeling Connection

How what you eat can affect your moods.

BY MARK HENRICKS

The way to a person’s brain is through their stomach. That’s the conclusion of a growing body of scientific studies that look at how what we eat can affect the way we think and feel. Research in recent years has found that consuming more fruits and vegetables can help stave off depression. Increasing fiber reduces anxiety. And the popular Mediterranean diet helps with both of these mental states while also improving cognition.

We’re not talking about a fad diet promoted by a charismatic social media influencer. This is legit, says Denice Taylor, a registered dietitian at Texas Health Arlington Memorial Hospital.

“Foods that have plenty of nutrition — such as fruits and vegetables, fish and whole grains, and other foods with vitamins and minerals — have been proven to help improve our mental health,” Taylor said.

So how does it work? Three main pathways connect the digestive and central

nervous system. To start with, certain foods can affect your production of neurotransmitters. These are mood-modulating chemicals like serotonin and dopamine.

“A diet rich in fruits, vegetables, and lean meats ensures the proper intake of B-complex vitamins and essential amino acids that are crucial for the synthesis of mood-regulating neurotransmitters such as dopamine, serotonin, GABA, and norepinephrine,” said Elisa Marroquín, assistant professor at the Department of Nutritional Sciences at TCU. “Higher dopaminergic and serotonergic activity can help to prevent or decrease anxiety and depression.”

Inflammation offers another mood-food link. Marroquin said diets regulate inflammation and oxidation, both of which have been linked to anxiety and depression. “Processed foods increase pro-inflammatory cytokines and oxidation, which impair cognitive and emotional regulation, whereas nutrients like omega-3s and antioxidants reduce inflammation and oxidative stress.”

A final connection is the gut-brain axis. This refers to a network of nerves connecting the brain and the gastrointestinal tract.

“It’s like our brain is talking to our digestive tract,” Taylor said.

The gut-brain axis is a major focus of current mood-food studies.

“This is the most exciting and the one we’re really learning about,” said Caroline Susie, a Dallas nutritionist and spokeswoman for the Academy of Nutrition and Dietetics (@CarolineSusieRD, EatRightPro.org, 405312-1712). “It’s where a lot of the research is coming from.”

Those studies are finding — perhaps not surprisingly — that the food we put into our stomachs affects the billions of beneficial bacteria living in our digestive system. These microorganisms, collectively known as the gut microbiome, have a range of effects, both good and not so good, on our physical and mental health.

“The strongest evidence is for the influence of fruits and vegetables on reducing depressive symptoms.”

contain many different microorganisms. Check labels to see if your yogurt or other food contains these specific probiotics.

Omega-3 fatty acids are another mental health-boosting food. These healthy fats are plentiful in salmon, mackerel, anchovies, sardines, and herring and have been shown to support brain function and combat depression.

“If fish isn’t for you, talk to your provider to see if a supplement would be safe,” Susie said. You can also get plant-based omega-3 oils from avocado and olive oil.

Following these table-to-brain pathways has led to what seems like an important intersection between nutrition and depression. Numerous studies have found that when depressed people ate certain foods, their negative feelings lifted.

“The strongest evidence is for the influence of fruits and vegetables on reducing depressive symptoms,” Marroquin said.

Other findings provide evidence that consuming probiotics — particular types of bacteria and yeast — can reduce anxiety and depression. Probiotics occur naturally in fermented foods like yogurt, kefir, pickles, tempeh, and sauerkraut and can also be consumed via supplements.

The term “psychobiotics” refers to types of bacteria that have been found to be particularly likely to benefit thinking and feeling. These include some varieties of Lactobacillus and Bifidobacterium. Fermented foods and supplements may

Eating more fiber is another way to boost your mood. Nondigestible fiber, also known as prebiotics, serves as food for the beneficial bacteria in your gut microbiome. Feed these microorganisms with foods such as apples, artichokes, asparagus, bananas, berries, green vegetables, onions, tomatoes, and garlic. Your brain will thank you.

Finally, look to consume more antioxidants, which have been found to help with mood regulation. Berries are particularly rich in these substances. Drinking tea and eating dark chocolate can also boost your antioxidant intake.

Rather than making up a list of desirable foods, you can follow a broad-based diet plan that includes some well-known options. One in particular has been found to be a powerful mood booster.

“The Mediterranean diet has the strongest evidence for positive effects on mood, continued on page 13

FARMER'S MARKET

FTW LOCATION

SATURDAY, APRIL 3 • 11A - 4P www.livelylocalmarkets.com

CINCO DE MAYO FIESTA FTW LOCATION

STREET EVENT

SUNDAY, MAY 3

FARMER'S MARKET

11A - 4P

FTW LOCATION • SATURDAY, MAY 9 • 11A - 4P www.livelylocalmarkets.com GRADUATION WEEKEND

reducing depressive and anxiety symptoms,” Marroquin said.

The Mediterranean diet is high in colorful fruits and vegetables, whole grains, fish, olive oil, and nuts, and low in sugar and saturated fat. This provides a lot of fiber, omega-3 fatty acids, and other nutrients that have been shown to positively affect mood and cognition.

The DASH diet, often prescribed to help lower blood pressure, resembles the Mediterranean diet with an added restriction on sodium. It also appears to be effective at regulating mood.

A further refinement, called the MIND diet — standing for Mediterranean-DASH Intervention for Neurodegenerative Delay — restricts red meat, butter, and fried foods. Intriguingly, evidence suggests it may significantly reduce the risk of Alzheimer’s.

“This is the brain health eating plan,” Taylor said of the MIND plan. “They studied people with cognitive decline and found that when they ate the MIND diet, it improved

Sound crazy?

“Nutritional psychiatry is real,”

Marroquin said. “It represents a clinical

twice before ditching your therapist in the hope that food alone can fix what ails you.

“People may replace medical treatments,

because there are so many variables that can affect it: genetic, biological, environmental, social, etcetera,” Marroquin said. “In addition, a poor diet can be both a cause and a consequence of mental health issues, making the relationship complex to study.”

Bear this in mind if you run across a social media influencer peddling a costly food plan, especially if it promises big improvements quickly. Eating to boost your mood doesn’t necessarily cost any more than eating unhealthy food.

Also consider that, if you’re already eating a pretty healthy diet, fine-tuning it by adding mood-friendly foods may have a smaller effect than if you are swapping a diet of fast food for one built on the Mediterranean plan.

Stay tuned for more randomized controlled trials with larger numbers of subjects and more careful controls. Sometime in the next few years, we may be able to say with a high degree of certainty that you, personally, are likely to think and feel better if you eat certain foods.

Meanwhile, it’s almost certainly safe and likely beneficial to pile your plate with fruits, vegetables, fish, whole grains, fermented foods, and other comestibles rich in omega-3

HASSLE-FREE HAPPY HOUR

Grab a drink without having to drive! Catch a ride on the Trinity Metro Blue Line circling Downtown Fort Worth every 7 minutes, 7am–7pm, 7 days a week. It’s fast, fun and 100% FREE! Plan your trip today at RIDETRINITYMETRO.org/BLUELINE.

NIGHT & DAY

Trail Mix In search of bluebonnets, buttered biscuits, and booze.

BY ELAINE WILDER

With our annual magazine-style Zest issue to keep throughout the season, this calendar column also extends beyond this week with events happening now thru early summer. Along with the broad-reaching dates, I’m also expanding geographically, covering events up and down the bluebonnet-lined highways of North Texas. Is it because one of my favorite writers has a fancy dinner event coming up in the far east of here? Damn straight. We’ll just start there and work our way back home.

DALLAS

The brilliantly named Tables of Content on Sat, Mar 28, at 6pm in the Gene and Jerry Jones Grand Atrium at the Owen Arts Center (SMU Campus, 6101 Bishop Blvd, 214-768-2516) is the signature fundraising dinner for SMU Libraries. Led by influential voices from the university and the city, each table explores ideas that connect the community and spark curiosity. Proceeds from this event support the Friends of SMU Libraries and their ongoing efforts to advance library initiatives and elevate student spaces. The dinner will also feature the presentation

of the Literati Award to journalist Robert Wilonsky, a columnist for the Dallas Morning News and former writer for the Dallas Times Herald and the Dallas Observer. Pricing starts at $200 per person for A Seat at the Table. For tickets, full table reservations, or sponsorship info, contact Amy Carver at 214-768-1939 or acarver@smu.edu.

GRAND PRAIRIE

Looking for a cheap date? Lone Star Park (1000 Lone Star Pkwy, 972-263-7223) suggests Sat, Apr 18. The annual Dollar Day celebration includes admission, beer, hot dogs, popcorn, sodas, and even programs, all for just $1 each. Gates open at noon, and the first horse race is at 1:35pm.

The Texas Country Reporte r Festival takes over Downtown Grand Prairie (300 W Main St, 800-288-8386 ) on Sat, Mar 28, from 11am to 7pm. This celebration of Texas culture kicks off with the Backroads to Main Street Parade, led by Grand Marshal Joe Zavala. The vendor market features products made in Texas, and the entertainment is very Texas-centric, too. There will be armadillo races, a showcase of local art, meet-and-greets with famous Texans, and a vintage car show

Grand Prairie is also home to the second annual Texas Monthly Taco Fest North. On Sat, Jun 6, from 5:30pm to 8:30pm, EpicCentral (2961 State Hwy 161, 800-288-8386) will offer samples from 15 taquerias. General admission tickets are $60 and include tacos from all the featured restaurants. For $25 more, you can purchase a VIP ticket and enter the event 30 minutes early. Less time in line, more taco time! For updates and ticket links, go to Facebook. com/VisitGrandPrairie/events.

continued on page 17

LIVING LOCAL

Raise a Glass (or a Turkey Leg) to Scarborough Ren Fest!

BY JENNIFER ENGLAND

Step back in time when Scarborough Renaissance Festival opens its 45th season on Sat-Sun, Apr 4-5, 2026, with festive holiday traditions and immersive experiences. Set within a 25-acre recreation of an English village celebrating the 1545 visit of King Henry VIII and Queen Katheryn Parr, the festival blends history, pageantry, and playful fantasy with strolling performers, artisan shoppes, human-powered rides, and dozens of live performances.

With the opening weekend coinciding with Easter weekend this year, the festival

offers families a unique way to celebrate the holiday. Children can participate in the Easter Egg Stroll at the Maypole at 2:30pm Sat-Sun, Apr 4-5. Tickets are available at SRFestival.com. Admission is $34 for Adults (ages 13+) and $15 for Kids (ages 5–12), plus taxes and fees. Children 4 and under are always admitted free. For more about the Easter festivities, pick up The Weekly next Wed, Apr 1, and look for the special section. In the meantime, let’s talk about adult-oriented fun. Visitors can test their skills at Renaissance-style games such as archery and crossbow shooting, and throughout the Village, more than 200 artisan shops

offer handcrafted jewelry, leather goods, pottery, fine art, clothing, and unique Renaissance treasures. Dozens of stages and street performers fill the lanes with music, comedy, swordplay, and acrobatics, ensuring there is always something new to discover around every corner. Plus, there’s the eats and drinks. Can you say, “Turkey leg!”

On the beer and wine front, there are beer tastings at noon and 3pm, and wine tastings at 1pm and 3pm, daily.

Wine tastings are an intimate onehour educational tour led by Scarborough’s Certified Sommelier. Each session features six curated wines, light bites served at your

table, and a commemorative wine glass to take home.

Beer tastings are led by Scarborough’s Certified Cicerone®, and the one-hour guided event explores distinctive beer styles paired with light bites. Guests receive a commemorative souvenir glass with these tastings, too. Each weekend’s beer and wine tastings have a different theme.

For more promotional information about the Scarborough Renaissance Festival and the add-on pricing for the experiences above, visit SRFestival.com. l

Night & Day

ARLINGTON

Lone Star Smokeout, the annual country music and barbecue festival, is back with an event this spring: three full days of barbecue, beer, and live music from artists like Riley Green, Koe Wetzel, Shaboozey, and more Fri-Sun, Apr 24-26, in the parking lot of AT&T Stadium (1 AT&T Way, 817-892-8687). Tickets start at $69 at LoneStarSmokeout.com.

Texas Live! is hosting Michelada Fiesta on Sat, May 16, at noon, promising that at this celebration of the spicy, tangy, refreshing liquid treat, “the drinks are cold, the vibes are hot, and the fun never stops!” General admission packages are $30, and VIP packages are $50 at the door, but discounts are available if you book in advance at AXS.com. The packages include your first two or four micheladas, respectively, an access lanyard, food and drink specials, and entry into prize giveaways. (VIP includes a free food voucher). Must be 21+ to attend.

KELLER

The Greater Keller Chamber of Commerce is hosting a Kentucky Derby watch party. The Derby Soiree of Hope at The Kalla (121 S Elm St, 808-435-2552) on Sat, May 2, from 4pm to 7pm includes Southerninspired cuisine, signature cocktails, live race viewing, and casino games. Proceeds

will benefit the Community Storehouse, which serves North Texas families by providing food assistance, educational support, and other essential resources that help children succeed. Tickets start at $125 at CommunityStorehouse.org/ KentuckyDerby.

FORT WORTH

On Sat, Apr 18, from noon to 5pm, Martin House Brewing Company (220 S Sylvania

Av, Ste 209, Fort Worth, 817-222-0177) is hosting Pickle Fest 2026, featuring Best Maid Pickle Beer, a fan favorite, plus four new varieties of pickle beer. Admission is free, but if you’d like to drink, a $20 wristband at the door includes a souvenir glass and four beer pours of your choice. This family- and animal-friendly event will also include a foam machine, food trucks, a pickle-eating contest, and vendors. For updates about the musical acts and more,

follow the brewery on Facebook.com/ MartinHouseBrewing/events.

Then on Sat, Apr 25, from 2pm to 8pm, the fourth annual Texas Street Food Festival is taking over the inside and outside of Billy Bob’s Texas (2520 Rodeo Plaza, 817-624-7117) with more than 40 continued on page 19

food trucks and restaurants serving fare from around the world priced at $10 or less, including some $5 bites. The live entertainment includes breakdancing showcases, live music on multiple stages, and DJs spinning tunes. Along with the mechanical bull rides and dance lessons always on deck at Billy Bob’s, other activities include axe throwing, cooking demonstrations, eating contests, and kid-friendly zones. Tickets are $6.99 to $61.99 on Eventbrite.com.

For its 25th anniversary, ZestFest (no relation to us, but we do like their style) is once again including the Firey Food Challenge Awards at its annual spicy expo at Will Rogers Memorial Center (3401 W Lancaster Av, 817-392-7469) Fri-Sun, May 29-31. Thousands of heat-seekers from across the globe will gather to experience a fiery celebration of taste — from small-batch hot sauces and gourmet salsas to blistering snacks and next-level barbecue rubs. Sample the hottest new products, meet the makers behind the heat, and test your limits in competitions. Show hours are 1pm-6pm Fri, 10am-6pm Sat, and 10am-5pm Sun. Tickets start at $24.12 on Eventbrite.com.

WEATHERFORD

Now thru Sun, Apr 5, Clark Gardens (567 Maddux Rd, 940-682-4856), the 35-acre nonprofit botanical park in Palo Pinto and Parker counties, is hosting Grow @ Clark Gardens. The annual spring festival brings together art, nature, horticulture, and hands-on activities designed to help guests of all ages discover their wild side. The gardens are open 10am-5pm Sun and 8am5pm Mon-Sat. Admission is $10 per adult, $8 per senior, and $5 per child (ages 4 to 12). Children 3 and under get in free. If you’ve got little ones at home, Sat, Mar 28, is when you’ll want to go to Clark

Gardens. Hop Into Spring: An Egg-citing Garden Day includes a bounce house, food trucks, lawn games, and a vendor market. At 2pm, there is an Easter egg hunt and photo ops with the Easter Bunny. Live music will be performed by Jesse Jennings, Cabe Choate, and William Wallace. (For more Easter coverage, meet us back here next week. Our Wed, Apr 1 issue will be a fun one, and that’s no #AprilFools joke!)

RUNNING THE ROADS

Finally, if you do stop to take pictures with the bluebonnets this spring, be sure to park in a safe place and stay aware of your surroundings. #BacktheBLUEbonnets l

STAGE

Did You Eat?

This hit one-woman show started

in Fort

Worth at Amphibian Stage, enjoyed a long run in New York, and is now coming home.

BY KENA SOSA

Amphibian Stage, with an earned reputation for incubating artist development, will host the homecoming of a project born at the troupe’s annual SparkFest for new works. After its brilliant start and extended run in New York City, Zoe Kim’s Did You Eat? features Fort Worth talent in acting, choreography, and direction, mixing together profound sensory concepts behind food, generational trauma, and love of family.

“This is what we hope the festival can do for artists,” said Evan Michael Woods, Amphibian Stage artistic associate, “not only give them an opportunity to come and do the work they planned to do but to make integral connections with the other artists who are flocking to Fort Worth for the festival.”

The support for Kim’s project produced flavorful results. Opening March 25 and running through April 12 on the main stage at Amphibian, Zoe Kim’s one-woman show runs for an hour and a nibble, with Kim powering through an autobiographical expression of life with her family and how we express love.

As in many cultures, Kim’s KoreanAmerican family shows love through food. Created, written, and performed by Kim, Did You Eat? earned accolades from its stage debut in Boston to its lengthy run in New York. Her multigenerational depiction is poetry in motion through her storytelling skills and movement. Choreographed by Iris McCloughan and directed by Chris Yejin, the show first came together behind the scenes in Fort Worth. Seeing this work find acclaim has to feel like dessert for Kim, Yejin, and McCloughan, especially when returning to the site of its genesis.

“What is rare is getting to bring those people home — back to the place where it all started — and proudly show the culmination of their joint artistry,” said Jay Duffer, Amphibian artistic director.

In the show, Kim depicts each member of her family, inspiring chuckles and a few tears, painting a picture of the KoreanAmerican experience through milestone moments and the ebbs and flows of the needs of her inner child. Containing a buffet of thought-provoking conversation starters and savory words of wisdom, Kim’s introspective work is entertaining and captivating.

Amphibian Stage supports the arts for all, with a tiered ticketing price system as a garnish. The three-weekend run, including an ASL night, AAPI night, and Devonian opening night, has varied pricing and times. l

GETAWAYS

The WinStar World Casino & Resort

BY JAMIE GILCHRIST

If you’re looking for big casinos, they don’t get bigger than the WinStar Casino and Resort in Thackerville, Oklahoma. The resort is not just the biggest in the US, but also in the world, since it boasts almost 400,000 feet of gaming floor and is 600,000 feet in size overall. This award-winning casino has a reputation for operating in style, offering immense luxury, and hosting exhilarating entertainment.

Accommodation: Visitors can book luxurious rooms and suites at the hotel’s four towers: the Pool Tower, the Casino Tower, the W Tower, and the Spa Tower. They don’t just have to book the room, though: they can book various packages, such as: The Stay and Play Package, which gives the guest credit in the casino as well; A Spa Couples Package, consisting of spa treatment, food and drink credit, retail credit, and casino credit; A Spa Getaway, which features spa treatment, discount on spa items, and casino credit; and Various entertainment packages, which include show tickets and casino credit.

Fine Dining: The resort boasts plenty of places to eat, too. Kirby’s Prime Steakhouse and Micky Mantle’s Lounge are great places to grab a succulent steak in fancy fine dining style, or guests can go for casual dining with Italian at Vino’s Italian Steakhouse, follow sports over a bite to eat at the Dallas Cowboys Bar and Grill, or grab a pizza at Matadors. If they don’t want to restrict themselves to one type of cuisine,

they can hit the Gran Via Buffet. And this is just a selection of eateries!

Golf: Golfers can play a round on one of two 18-hole golf courses: the Scissortail, which offers playable yardage of 4,183 to 7,192 yards, and the Redbud, which offers playable yardage of 4,968 to 7,116 yards. Players who just want to keep their skills sharp can use the practice facilities, and there’s also a Golf Academy for anyone who wants personalized coaching.

Entertainment: It’s plentiful at WinStar. The Lucas Oil Live at Winstar event venue hosts the world’s top talent. The venue features 6,500 seats, an exclusive club seating area with a private lounge, and state-of-the-art sound systems. Guitarist Carlos Santana is one act who will be gracing the stages in 2026.

Spa: The spa occupies two stories in the Spa Tower and is equipped with an ice lounge, sauna, hydrotherapy feature, relaxation rooms, and a walk-through experience shower. Guests can also enjoy facials, massages, hydrotherapy, manicures and pedicures, full-salon treatments, and communal aqua-thermal bathing.

And obviously, there’s gaming. The Winstar Casino has nine different gaming plazas, each named after a major city and themed around that city, as well as venues for specific games, such as baccarat and poker, including a highstakes poker room; for betting on horse racing; and a progressive slots lounge. Players can sit down to one of 100 table games, including blackjack, poker, roulette, baccarat, and craps, and variations of them. If table games aren’t their thing, they’re sure to find something amongst the casino’s 10,000 electronic games. This variety puts Winstar on par with any online casino in terms of its offerings.

Use the QR code below to read more promotional information at FWWeekly.com.

LIVING LOCAL

How Does Your Garden Grow?

Those interested in gardening can help grow food for neighbors in need through a community garden program.

By Tarrant Area Food Bank

Did you know that Tarrant Area Food Bank (TAFB) has a Community Garden Program? Through this project, TAFB helps community members and organizations create thriving gardens by teaching effective tending techniques and supporting the growth of nutritious fruits and vegetables for distribution to those in need. To bridge learning and hands-on impact, volunteers are invited each week to help plant, harvest, pull weeds, and develop new gardening skills.

Community growing efforts have historically been tied to periods of recession and heightened national security, such as the “Victory

established during World

Benefits of Community Gardens

Community growing efforts have historically been tied to periods of recession and heightened national security, such as the “Victory Gardens” established during World War I. Read about that in the History of Community Gardens in the U.S. official government handout at TAFB.org.

Modern churches, neighborhoods, non-profit organizations, and schools choose to start these gardens for a variety of reasons. Along with increasing access to nutritious local food for residents, these projects provide educational opportunities to address prevalent health issues, including obesity, foster a sense of community, and benefit the surrounding environment by bringing beauty and purpose to underutilized areas.

Increasing Food Access

Gardens are frequently started in areas where fresh produce is not available within a 1-mile radius. The USDA has a Food Access Research Atlas (go to https://bit.ly/USDA_FoodAtlas) where you can enter your ZIP code to see the current food climate in your area. This helps you visualize the neighborhoods with a significant number of low-income residents who lack a supermarket nearby. Sadly, there are more food deserts in Tarrant County than you know. For example, go to page 29 and check out the map we created by plugging in the zip code of the Fort Worth Weekly offices (the red square). Green indicates areas where a significant number of low-income residents are more than 1 mile (urban); orange indicates more than 1/2 mile in urban settings. In the outlying (or “rural”) areas, this can mean up to 10 miles rather than 1/2 to 1 mile. Imagine trekking that on foot or via public transit. You’re more likely to grab junk food at the convenience store nearest you.

Providing Nutritious Options

In addition to conserving resources by reducing the number of transportation steps from continued on page 29

harvest to table, locally grown produce is more nutrient-dense than fresh produce shipped from far away. Community gardens provide consistent access to high-quality produce in areas with limited markets, and give neighbors affordable access to herbs for flavoring food, as well as a variety of produce tailored to the community’s specific preferences.

Addressing Health Issues

Studies have shown that community gardeners and their children eat healthier, more nutrient-rich diets than do non-gardening families. This tracks, as children tend to get excited about eating what they grow themselves, in our experience, and herbs provide a healthy alternative to sugar and salt.

Regarding mental health, time in nature reduces stress and improves resilience. Being in natural places fosters recovery from mental fatigue, improves outlook and life satisfaction, helps us cope with and recover from challenges, and boosts productivity.

Gardening also offers light-to-moderate physical activity and strength training and can be considered a moderate-to-heavy-intensity physical activity associated with significant beneficial changes in total cholesterol, HDL cholesterol, and systolic blood pressure.

Building a Sense of Community Gardens provide opportunities for neighbors with diverse abilities, socioeconomic statuses, education levels, ages, and cultural backgrounds to connect with one another. Gardeners can share resources and connect with one another, and host events and activities that appeal to a wide audience at low or no cost. This helps reduce isolation and increase engagement within the neighborhood.

Creating Beauty

Gardens can beautify vacant lots that can otherwise be magnets for litter and criminal activity. Community gardens are monitored and managed by gardeners, resulting in a cleaner space and a more active local community.

All of this often comes at little or no cost to the city. Gardens add beauty, increase people’s appreciation for nature, and provide safe outdoor spaces for positive activities and meetings. New businesses may choose to locate near a well-maintained community garden.

Helping the Environment

Food from the United States travels an average of 1,300 miles from farm to fork, changes hands half a dozen times, and consumes 10 calories of fossil-fuel energy to produce a single calorie of modern supermarket food. Meanwhile, growing food in community gardens reduces greenhouse gas emissions from food transportation and the amount of organic material going into landfills, reduces air pollution, and soil runoff. Plus, they attract pollinators, which are crucial to every garden ecosystem.

While bees are synonymous with flowers, they are also essential for most vegetable crops—such as squash, peppers, tomatoes, and beans. Without these pollinators, production of these crops would drop significantly, so supporting them in community gardens is vital.

Starting Your Own Community Garden

TAFB envisions everyone having access to food. As part of this mission, TAFB provides resources for those interested in creating a partner garden. Options range from backyard gardening to homesteading and urban farming, offering many models to suit various community needs.

For those interested in beginning their own community garden, step-by-step instructions are available at TAFB.org. A self-paced training program, with modules on history, building community, and garden planning, can guide you through each stage.

Once your garden is up and going, TAFB’s Community Garden Network will help you connect with other support organizations. You’ll have ongoing support, including gardening consultations, education and training, planning guides, networking opportunities, and access to annual impact reports and a volunteer system.

For more promotional information from the Tarrant Area Food Bank, visit TAFB.org.

EATS & drinks

A Little Jiggle

Indulge in the pastel hues of traditional Southern Jell-O salad this Easter.

STORY AND PHOTOS BY EMMY SMITH

Chances are, living in the South, you’ve at least heard of it. “Pink Lady Salad.” “Pink Fluff.” Simply “Pink Salad.” It’s apparent that the word “salad” is being used very loosely. Whatever you want to call it, it’s essentially a cold, sweet Southern side dish or dessert that’s been served by many grandmothers — including my own — at family gatherings for generations.

Feeling nostalgic on a recent visit to my parents’ house, I grilled my mom on the origin of the pink-hued delight that I’ve been

enjoying since before I could talk. She said the Pink Salad we know and love came from her grandmother, my great-grandmother Alma,

Mamaw’s Pink Salad

1 medium can crushed pineapple

1 8-oz tub whipped topping such as Cool Whip, thawed

1 6-oz box Cherry Jell-O

1 24-oz tub cottage cheese

Maraschino cherries for garnish

In a mixing bowl, stir Jell-O powder and pineapple until combined. Fold in the cottage cheese, then gently fold in the whipped topping until fluffy. Garnish with maraschino cherries. Serve in a glass or crystal bowl. Best made at least 3-4 hours before serving or the night before.

a.k.a. Mamaw. Mamaw probably wasn’t the first in our family to serve it, but that’s as far back as current memory goes. Mamaw’s Pink Salad, the exact replica of which I’ve never found, mixes cottage cheese with crushed pineapple, a box of cherry Jell-O, and Cool Whip. The Jell-O doesn’t congeal, resulting in a creamy, fluffy treat my mom likes to serve in fancy glass dessert bowls. (Pro tip: Put a little on your turkey as a riff on cranberry sauce. You’ll thank me.)

After my trip down Memory Lane, I decided to investigate the origins of these pastel-colored concoctions. Why was it that so many Southerners I knew had some version of this at their family gatherings? Rather unsurprisingly, it’s all thanks to marketing. continued on page 31

Eats & Drinks

Cooking with gelatin was nothing new in the early 20th century, but until Jell-O was invented, it had been considered a luxury. Now you could whip up a tasty dessert in no time with just a few ingredients. Around this time, people also discovered that leftovers could be given new life in Jell-O (or its savory counterpart aspic). People started encasing anything in Jell-O, from chicken to olives and everything in between. It got weird. Thankfully, only the sweet versions seem to have been passed down.

Jell-O salad, it seems, comes in many forms and has been called by various names, always harking back to its colorful hue. The most common recipes typically include at least a can of crushed pineapples, a container of whipped topping (like Cool Whip), and a packet of the Jell-O of your choice. Some include chopped pecans, marshmallows, cottage cheese, or another form of dairy, whether it’s cream cheese or condensed milk. Some include a combination of all the above. Everything is mixed together, chilled, and garnished with extra cherries or nuts later if desired. Serving it in a crystal bowl really lets the vibrant hue shine.

Another version my mom makes, creatively named Orange Salad, features mandarin oranges, more Cool Whip, and a packet of orange Jell-O (of course). Mom told me this salad was introduced to our family by my mom’s exmother-in-law, whom my half-siblings called Nanny. In this version, you do let the Jell-O “jello-fy” itself, resulting in a firmer texture. Because my sister won’t eat cottage cheese and I abhor mandarin oranges, my mom has to make both versions at every holiday meal. They really brighten up the spread. The hardest thing to explain to people not from the South or who have never enjoyed Pink Salad is that a packet of Jell-O mixed with some sort of fruit and dairy could ever be considered a salad. But these dishes continue to be a mainstay of holiday meals, barbecues, showers, and potlucks alike. Thanks to their colorful tints, they’re the perfect side to take to an Easter potluck. If nothing else, it’ll be a good conversation starter. l

Nanny’s Orange Salad

1 6-oz box orange Jell-O

1 medium can crushed pineapple, drained

1 15-oz can mandarin oranges, drained with oranges chopped

1 8-oz tub whipped topping such as Cool Whip, thawed More oranges for garnish

Dissolve orange Jell-O per the box instructions. Let it become jelly-like in consistency but not completely firm. Fold in mandarin oranges and pineapple. Then fold in the container full of whipped topping. Place in serving bowl of choice and refrigerate until solid. Garnish with more oranges. Best made the night before serving.

The Zest List

BY FORT WORTH WEEKLY MARKETING

We’ve told you our stories, now the businesses with space throughout this special edition will tell you theirs. In short form. Huzzah, let the blurbs begin!

Bearded Lady (300 S Main St, Fort Worth, 817349-9832) is open for dine-in and to-go orders. Located in South Main Village, it provides scratch-made pub-style food, wine, cocktails, 25 rotating taps for crazy, fun craft beers, and a huge selection of canned and bottled beers from all over!

Big Kat Burgers @ Crystal Springs Hideaway (113 Roberts Cut Off Rd, Fort Worth) makes its burgers fresh by hand using 100% all-beef. The sides are also fresh—never frozen—and made to order. Visit them soon at their new location!

Big Laugh Comedy Club (604 Main St, Fort Worth, 512-817-9535) was the Critic’s Choice for Best Place to See Comedy in Best Of 2025. Along with the variety of comedy showcases presented there, each week, you can try out your own chops at the club’s open mic night on Mondays.

Billy Bob’s Texas’ Honky Tonk Kitchen (2520 Rodeo Plaza, Fort Worth, 817-624-7117) specializes in barbecue and steak, and their menu will not disappoint. Whether you’re headed to a show at Billy Bob’s Texas or not, head there sometime soon and have dinner at the Honky Tonk Kitchen!

The Boiled Owl Tavern (909 W Magnolia Av, Ste 8, Fort Worth, 817-920-9616) is everyone’s favorite hangout for cold beer and great tunes. For the latest happenings, check out their Instagram page (@TheBoiledOwlTavern).

Buffalo Bros (TCU and Sundance Square) has consistently been recognized as an award-winning establishment since its inception. For over a decade, it has garnered accolades, including Best Sports Bar and Best Wings, in Fort Worth Weekly’s annual Best-Of Editions. Buffalo Bros maintains its commitment to delivering exceptional food and refreshing beverages daily. Renowned for its delectable wings, the establishment also excels in crafting pizzas, sandwiches, and daily specials, ensuring a diverse and satisfying dining experience for patrons.

Cafe Modern (3200 Darnell St, Fort Worth, 817840-2157) has Friday night dinner seating on the patio from 5pm to 8:30pm. Chef Mora combines his love for creative cuisine with local flavors to deliver a menu featuring comfort food rooted in global influences.

Don’t Forget To Feed Me, North Texas’ only pet food bank, supplies local agencies to support pet owners while educating the public about pet food insecurity. By providing pet food for those in need during challenging financial times and increasing awareness, we offer an alternative to surrendering—or worse, abandoning—a family pet. To donate or seek help, go to DontForgetToFeedMe. org or call 817-334-0727.

Turkey leg! Get one at the Scarborough

Enchiladas Ole (1208 W Magnolia Ave, Fort Worth, TX 76104) prepares enchiladas just like the owner Mary’s mother used to make. They offer freshly made, authentic dishes daily without any preservatives, additives, or lard. They recently opened their new West Magnolia location and are continuing to delight locals with their delicious enchiladas.

Enduro Coffee Roasters (400 Oakhurst Scenic Dr, Fort Worth, 817-773-8576) provides the local service and attention to detail you won’t find at big-box suppliers. All coffee is roasted to order, and new shipments are received monthly. It also leases equipment. Cafe Enduro features a full espresso bar, a variety of iced teas, and other refreshments, including food from Leaves Bakery for hikers and bikers off the trail.

Exhibit Café is located inside the Fort Worth Museum of Science & History (1600 Gendy St, Fort Worth, 817-255-9300), offering an array of fresh fruit bowls, rice bowls, salads, sandwiches, flatbreads, and more to museum guests at affordable prices ($4.95 to $14.95). Dine with them 11am-3pm Tue-Fri, 10:30am-3pm Sat, or noon-3pm Sun.

Fat Daddy’s Sports & Spirits Café (781 W Debbie Ln, Mansfield, 817-704-7444) is a great place to watch your favorite sports team, get a burger and fries, or dance the night away to live music. Along with great appetizers, burgers, and bar bites, the menu includes a variety of fresh chef-made entrées, sandwiches, pizzas, wraps, tacos, specialty spuds, desserts, and more. The brunch and dinner menus are available online.

Giovanni’s Italian Kitchen (5733 Crowley Rd, Fort Worth, 817-551-3713) has lunch specials daily starting at $7.99. Come see Mamma and Papa Giovanni for an authentic Italian experience!

Green’s Produce (3001 W Arkansas Ln, Arlington, 817-274-2435) is now stocking fresh pasture-raised eggs from Happy Chick Farms (4120 Old McMahan Rd, Lockhart, 512-2179634) whose hens are raised outdoors with care. Pick up some while you’re in the store shopping for fruits, vegetables, gourmet items, and garden supplies.

J&J Oyster Bar (612 University Dr, Fort Worth, 817-367-9792) is a local restaurant and bar that serves crawfish (when in season), oysters, seafood, and ice-cold beer. Wine is also available.

BOOKS

Slice of Life

With

their newish cookbook, the guys at award-winning Goldee’s BBQ reveal their secrets.

BY CODY NEATHERY

When it comes to barbecue, there is no reinventing the wheel, only improving upon recipes and methods created by the original drivers of the craft. Those who stretch the playing field with something different shouldn’t be treated as a risk to old-school ways, more as an ode to the origins. Sometimes, better can be a byproduct of different.

The boys of Goldee’s BBQ, a heralded joint in a low-profiled fire engine-red building in Kennedale, know this concept all too well. For these reasons, with the assistance of James Beard-winning author Lisa Fain, they decided to bestow their story upon fans, friends, and strangers with a self-titled cookbook published by UT Press.

Their journey isn’t one of special circumstances but more of a reflection of lifelong friendship molded by determination and sheer grit — all of which can be reinforced by going through hefty obstacles together and celebrating tiny victories along the way. That journey ultimately led Goldee’s to a No. 1 ranking by Texas Monthly in 2021.

“It was always something in the back of our minds, and when we met Lisa, it suddenly felt realistic,” said co-owner Lane Milne. “Our goal was to get it done as soon as we could but without compromising quality. Lisa spent

about a year with us working hands-on and learning the processes and then about another year writing the book.”

For grade-school friends Milne, Dylan Taylor, Jonny White, Jalen Heard, and Nupohn Inthanousy, their dream of rock ’n’ roll stardom took them to the most obvious city in our state — Austin. Then something happened one day when they were hungry. They discovered quality barbecue that coincided with the need for jobs. This epiphany launched a different dream: to become stars in the barbecue world.

The cookbook is playful in describing their story, from using hand-me-down grills to jury-rigging various cooking apparatuses as a base for learning in their shared Austin backyard during off time. This didn’t come without a few misfires from local pop-ups, but these setbacks provided more motivation than determent. Employment at the now-shuttered Freedmen’s BBQ under the guidance of Evan LeRoy; La BBQ, led by the late LeAnn Mueller and wife Ali Clem, who now carries on; and Micklethwait BBQ, created by Tom Micklethwait, helped sharpen the friends’ skills as each of these establishments brings a different personality to their barbecue approach.

Feeling that Austin was too cramped with barbecue options, the guys’ return home to North Texas became cemented when a former barbecue restaurant on Dick Price Road became available. The guys snatched it up and went to work, outfitting it for their needs. Named in homage to Taylor’s old truck, Goldee’s opened February 2020 with a line to show for the anticipation. All was well in the world — until the world shut down due to the pandemic. Curbside service became the business practice for a year before the dining room reopened.

Although the Goldee’s guys spent years defining their craft, which is a constantly shifting scale of tinkering, they have managed to break down their education into this cookbook as a masterclass in what not to do, giving the novice reader a feasible chance to produce stellar smoked meats. The bottom line they emphasize here is to just have fun while learning.

Taylor departed early on to, uh, greener pastures in Colorado, and White opened Ribbee’s before selling his shares to apprentice and former Sabar BBQ owner Zain Shafi (we

are glad he’s part of the fold), while Milne, Heard, and Inthanousy still hold it all down. And if you’ve spent time with them, their voices shine through via Fain’s writing.

Recurring themes that keep the reader grounded are self-assurance and patience. Both are necessary when there are hits and misses and perfection won’t be obtained during the first cook or 10th (their term for the entire cooking process, not an individual chef).

Another theme is that there are no secrets. The guys want to maintain transparency with their recipes and processes because, again, processes can and will shift depending on who the pitmaster is and conditions such as wood, fire, and weather, so being flexible is key.

The reader will find the hows and whys for each stage of the process — starting with the book’s 10 steps for cooking barbecue. Tools, meat selection, and seasoning are found in the beginning, and preparation follows, covering the more hands-on elements like learning your smoker, along with cook time and temperature range.

When asked his opinion about the single most important item of the cook, without hesitation Milne replied, “In a restaurant setting, it’s hard to pick just one part. We and the crew try to do everything to the best of our ability.”

Heard piggybacked on Milne’s answer: “If anything, in Texas, brisket is judged the hardest. It’s also the most time-consuming and labor-intensive item on the menu. Every part — from trimming, pit placement, temperature control, pulling, resting, slicing — is equally important to getting the final product where we shoot for.”

They speak on their tips for what is best, which often dispute standing myths. For instance, spritzing meats with apple-cider vinegar has long been a standard for maintaining moisture, but the Goldee’s guys are satisfied with water. And it’s free! Another is taking a knife to remove the thin membrane attached to the back of ribs, which the guys opt to leave intact due to the membrane’s assistance in keeping the rack’s integrity during smoking.

One trick taught is the biscuit test for gauging your smoker’s hot spots. This requires layering a pan with raw dough, then placing it inside your smoker. Which biscuits become burned will show you where your smoker is burning hottest.

Between chapters, each pitmaster is afforded a profile. Lane is described as the mad scientist when it comes to flavor; Jonny as the engineer-minded one who relies on roll-up-your-sleeves ingenuity; Jalen as the steady and quiet presence, adding soul to the team; and Nupohn as the brains behind their Laotian influence, which is a personal favorite of mine.

“Barbecue, as a cuisine, is an awesome way to showcase personality and uniqueness in food,” Milne said. “We shoot for a tray of meat and sides that complement each other and are balanced as a whole versus just a single dish, which makes it fun to experiment and constantly adapt.”

The Goldee’s crew’s recipes are extensive, and it’s imperative for the reader to make no attempt in swapping steps for technique. The crawl-before-you-walk method is the way. They’re even generous with all their scene-stealing sides and dessert recipes. Though they are listed to be made in large quantities, simple math can assist the reader in dialing it down. Even better, each recipe offers a “short version,” which yields smaller portions. As the guys often say, they want you to be the best and spread the gospel of Goldee’s. They didn’t reinvent the barbecue wheel, but the Goldee’s cookbook now puts you in the driver’s seat. l

MARCH 26–29, 2026

MODERN ART MUSEUM OF FORT WORTH

From the beloved works of Gershwin, Copland, and Bernstein to the innovative voices of Price, Beach, and Barber, join us to celebrate the ingenuity, independence, and pure joy of American music.

SCREEN

Tickets Up

And now, an incomplete history of the movies’ history with food.

BY KRISTIAN LIN

People say that film is a universal artform, and while cinema can do much to communicate across cultural and religious lines, it still can’t compete with food. Moviegoers who find Japanese anime too weird and violent will sit down to a sushi lunch perhaps chased by some cold sake, and diners who quail at the prospect of an Arabic-language film will happily order hummus and döner kebab. Thus movies have depended in large part on food for decades. Before color film became a regular feature of our moviegoing, black-and-white films couldn’t present much that was truly appetizing. Nevertheless, their stories still used food as a key to revealing story or character — in the 1934 Oscar winner It Happened One Night, Claudette Colbert’s spoiled heiress sees how ordinary Americans live during the Great Depression and is amazed to find that they eat carrots raw. A few minutes later, she’s munching on one herself while waiting for a car to pick her up. A decade and a half later, Vittorio de Sica’s classic The Bicycle Thieves portrayed the poverty of post-World War II Italy in stark terms when the main character takes his son to a pizzeria and can only afford to buy them bread, while the boy sees a welldressed fat kid at the next table stuffing his face with mozzarella.

The golden age of food movies began in the 1980s, when film started to use the big screen to showcase the glories of national cuisine. At a time when instant ramen was being introduced to American supermarkets, Juzo Itami’s Tampopo paid tribute to the glories of fresh-made noodles and soup made from scratch. Ang Lee’s The Wedding Banquet glimpsed the amount of uneaten food at the titular ceremony as a way of commenting on a Taiwanese society caught between old traditions and new habits, while his Eat Drink Man Woman used the medium of film to put us in the same position as its aged chef, who could no longer taste his own food. We could see and hear the sizzle of his Coke-glazed chicken wings and ganwei stone-roasted chicken but were powerless to taste them. (Incidentally, the 2001 remake Tortilla Soup may not be as subtle a piece of drama, but it’s every bit as good with Mexican food as Lee’s is with southern Chinese.)

I saw 1996’s Big Night in a theater in New York, and I still recall gasping in my seat along with other audience members when Stanley Tucci and Tony Shalhoub unveiled that timpano to

their dinner guests for an Italian celebration.

Since then, filmmakers have continued using food as a way of hooking audiences and/or indulging their own love of food. Wes Anderson’s food obsessions could take up an entire article on their own, while Pixar’s Ratatouille gained the appreciation of even the discerning palates in France. (The French nevertheless pointed out that Rémy served confit byaldi to Anton Ego rather than ratatouille.)

Where The Taste of Things paid homage to classic French cooking methods, The Hundred-Foot Journey emphasized the necessity of evolution through the story of an Indian family setting up a restaurant in France.

Here in America, Jon Favreau’s Chef pulled in audiences with its depiction of its main character’s Latin fusion cuisine. If you can find the Indian remake (also called Chef), you’ll see its protagonist take similar inspiration from other parts of India as well as America as he makes Kerala fish curry and Delhi chhole bhatture, replacing Favreau’s Cuban sandwiches with pizza toppings wrapped in a roti.

These days, more film cultures around the world are referring to their food cultures. The Georgian film And Then We Danced drew controversy for its gay subject matter, but I was more compelled by the khinkali and khachapuri that the main character serves in his day job as a restaurant waiter. The Cakemaker is a gay romance about a German man who travels to Israel to mourn his deceased boyfriend, and it’s also about a pastry chef who learns to make shakshuka alongside his Black Forest cake. In the Ivorian film Night of the Kings , the prison inmates temporarily take over their prison and feast on jollof rice during a night of storytelling that might end in bloodshed. The Oscar-winning KPop Demon Hunters features a wide variety of Korean food, though the filmmakers pointedly excluded kimchi because global audiences already associate the fermented cabbage with Korean cooking. As filmmaking opens up to more corners of the world, we’re able to see and learn about more food in its native environment. l

MUSIC

Talking ’bout Pound Cake And Freedom.

The Afroman trial.

BY JENNIFER BOVEE

Last week, Joseph Foreman, the artist known as Afroman, won a major victory in an Ohio courtroom. In 2022, Adams County deputies raided his home searching for suspected drugs and potential kidnapping victims and found nothing except for some tasty-looking pound cake. Afroman used his home surveillance footage of the incident to make some music videos, including “Lemon Pound Cake,” “Will You Help Me Repair My Door,” and others.

The videos went viral, and the sheriff’s deputies got their little feelings hurt and sued him for defamation and invasion of privacy. They lost. Per Afroman, “Freedom of speech! Right on!”

On March 18, a jury ruled in Afroman’s favor on all 13 counts. For a really great lowdown on all of the above, including clips of the viral videos, watch the March 19 episode of The Daily Show. You may have to watch it twice. You’ll laugh that hard.

Afroman’s Mama’s Lemon Pound Cake has become a bit of a legend, thanks to his song and the viral video of the sheriff looking longingly at said treat. While his mom’s exact recipe isn’t publicly available, many Redditors have shared their own lemon pound cake recipes worth trying, including this one from AfricanBites.com, which uses sour cream to

eggs, all-purpose flour (2.5 cups), baking soda (2 tsp), medium lemon (1), vanilla extract (2 tsp), and almond extract (2 tsp).

Instructions

Preheat oven to 325°F. Grease a 10-inch tube pan generously with cooking spray, then set it aside. Cream butter and sugar at high speed in a stand mixer until fluffy and looking white (about 5 minutes). Add sour cream and mix for another minute. Stir in the eggs, one at a time, beating the mixture well between each addition. Sift the flour and baking powder into the batter, then add lemon zest and juice, vanilla extract, and almond extract. Stir well until everything is fully combined, scraping down the sides of the mixing bowl. Pour the cake batter into the greased pan. Tap it on the work surface to eliminate large air bubbles. Bake at 325℉ until a tester inserted into the center comes out clean (55-60 minutes). Let it cool for 10 minutes, then transfer it to a wire rack and let it cool completely before glazing.

keep the cake moist. “Don’t forget to smoke a bowl before. It really brings out the munchies, err, flavor.”

The folks at AfricanBites.com also included some tips. “The secret to baking a perfect pound cake lies in the mixing. Please don’t overmix, or you risk ruining your cake.”

As the cake is a bit fragile, let it cool before trying to remove it from the pan, so it has time to firm up. The glaze will also go on better if it’s cool. l

Lemon Glaze Ingredients

Powdered sugar (1 and 3/4 cups), lemon juice (3 tbsp), lemon zest (1 tbsp), salted butter (1-2 tsp), and water (1 tbsp).

Lemon Glaze Instructions

In a mixing bowl, combine powdered sugar, lemon juice and zest, almond extract, and melted butter. Adjust the thickness with water if needed for the desired consistency. Gently whisk until the mixture is smooth. Adjust the glaze’s consistency as desired. It should be thick but pourable. Drizzle the glaze over the top of the cake with a spoon, letting it run down the sides.

Jon’s Grille (2905 W Berry St, Fort Worth, 817349-8722) is perfect for a family gathering or for catching the game with friends. From barbecue and burgers to craft brews and hand-spun milkshakes, these guys are a TCU staple. For more info, visit JonsGrille.com.

The Kimbell Cafe offers in-house dining and to-go lunch options in the Kahn Building at Kimbell Museum (3333 Camp Bowie Blvd, Fort Worth, 817-332-8451). Prepared by Chef Peter Kreidler, the Café menu has a rotating selection of soups, sandwiches, and quiche. Lunch hours are 11:30am-2pm, Tue/Wed/Thu/Sat, and noon-2pm, Fri/Sun. Afternoon tea, beverages, boxed lunches, and desserts are available 2pm4pm, Tue-Sun, and happy hours are each Fri, 5pm-7pm.

Kincaid’s Hamburgers (six Tarrant County locations) are made from the very best USDA Choice chuck available. Top your burger with bacon or chili, and add a side of fried okra or onion rings. Kincaid’s deviled eggs are world-famous, so don’t leave without throwing a couple of those down the hatch.

Liberty Lounge (515 S. Jennings, Fort Worth, @ liberty.lounge.fw) is a comfortable neighborhood bar in the Near Southside, where you can meet old friends and make new ones at a place with a great patio and a lively event calendar.

Little Germany (6737 Camp Bowie Blvd, Fort Worth, 682-224-2601) is a family-owned and operated German restaurant that has happily served Fort Worth for more than a decade. Whether you are craving the perfect Jäger Schnitzel or delicious potato pancakes, this is the place to visit.

Lucille’s (4700 Camp Bowie Blvd, Fort Worth, 817-738-4761) is a full-service restaurant and bar serving lunch and dinner seven days a week and breakfast on Saturday and Sunday. The menu is centered around “American Food Classics” -- popular American dishes made from classic recipes updated with today’s palate. The daily blackboard features fish specials that change daily. The bar features a wide variety of beer and wine, plus popular “classic cocktails” also made from traditional American recipes.

Mule Alley (122 E Exchange Av, Fort Worth, 817625-9715) took the legendary Horse and Mule Barns along E. Exchange Avenue and created a beautifully restored destination within the Fort Worth Stockyards. Experience over twenty-seven restaurants, bars, and retail shops, and stay for the twice-daily cattle drive.

Oscar’s Pub (6323 Camp Bowie Blvd, Ste 125, Fort Worth, (817-732-3833) is one of FW’s most iconic neighborhood bars. Oscar’s is the perfect happy hour spot, with live music on weekends, drink specials every day, sports on multiple TVs, Golden Tee, an amazing patio, and super-friendly staff. It is a perfect place for a drink with friends on West Camp Bowie.

The Pantry on Magnolia (713 W Magnolia Av, Fort Worth, 682-224-2381) is one of Fort Worth’s first dumpling houses. They rotate their menu items seasonally but always offer a unique, oneof-a-kind dining experience.

Rex’s Bar & Grill (1501 S University Dr, Fort Worth, 817-207-4741) offers an express lunch menu, happy hour specials, and late-night dining 7 days a week. For more information, visit RexsFTW.com.

Roger’s Roundhouse (1616 Rogers Rd., Fort Worth, 817-367-9348) Winner of Best Sports Bar and Best Patio in Fort Worth Weekly’s Best Of 2025, this neighborhood American-style beer garden serves up great Burgers and Tex-Mex staples and a stellar craft beer list. Catch all the sports on their many TVS and enjoy the new Sunday All You Can Eat Breakfast Buffet every Sunday from 10am-2pm. For more info, go to RogersRoundHouse.com

Scarborough Renaissance Festival (2511 FM 66, Waxahachie, @SRFestival) opens soon for the 2026 season. Along with an artisan market, turkey legs, jousting shows, and fun for the kids, each weekend features a different theme. For more information, read all about them in the Living Local on page 15.

Social House (840 Currie St, Fort Worth, 817820-1510) is an upscale-casual restaurant & bar located in the heart of the entertainment district on Crockett Row, featuring an award-winning scratch kitchen. Along with their popular Happy Hour and Sunday Brunch, Social House has plenty of unique weekly specials and a beautiful outdoor patio for you and your friends.

Taqueria Temo (2611 NE 28th St, Fort Worth, 817-625-4561) has two locations in Tarrant County. These folks will show you how Birria and Barbacoa Tacos are done! More info at TaqueriaTemo.com.

Tarantula Tiki Lounge (117 South Main St. Fort Worth, @tarantula_tiki) is a Near Southside Polynesian cocktail destination. It debuted in 2020, offering an array of signature classic tiki and nautical cocktails infused with a hint of the macabre.

Thai Select (4630 SW Loop 820, Fort Worth, 817-731-0455) strives for the perfect balance on and off the plate. Innovative creations, local products, and real pure flavors cultivated from traditional Thai spices.

Tom’s Burgers and Grill (1530 N. Cooper St, Arlington, 817-459-9000) was voted Reader’s Choice for Best of 2022 for a reason. Breakfast is served all day in the family-friendly ambiance of their 50s-style diner. The daily and weekly features offer something unique and different for their loyal customers. They serve a variety of entrees, including Shrimp and Grits on Thursdays and over 20+ burgers. As an additional accommodation, a gluten-sensitive menu with plenty of options for breakfast, lunch, and dinner is available.

Yogi’s Bagel Cafe (2710 S Hulen St, Fort Worth, 817-921-4500) has been a neighborhood tradition since 1997 and boasts a storefront filled with a variety of bagels and a chalkboard full of creative ways to enjoy them. This popular and often crowded deli can satisfy even the most finicky palates with an extensive breakfast and lunch menu, whether your tastes run to lox or chilaquiles.

ZestFest at Will Rogers Memorial Center (3401 W Lancaster Av, 817-392-7469) is happening Fri-Sun, May 29-31. Tickets start at $24.12 on Eventbrite.com. Read more about this event in our Night & Day column, which starts on Page 14.

MARCH

8 a.m. - 11 a.m. Citywide Cleanup

11 a.m. - 1 p.m. Earth Party

REGISTER TODAY!

The first 3,000 volunteers to register receive a free T-shirt.

Join the 41st Annual Cowtown Great American Cleanup and help beautify Fort Worth. Register as an individual or group, choose a cleanup hub or your own public area — supplies provided.

28 DE MARZO

¡REGÍSTRATE HOY!

Los primeros 3,000 voluntarios en registrarse recibirán una camiseta gratis.

Join us for food, music, activities, and more to celebrate your impact.

A creative showcase of designs made from recycled materials — prizes awarded.

Recycle old or used tires for free and help keep Fort Worth clean.

Únase a la 41.ª Limpieza Anual Cowtown

Great American Cleanup y ayude a embellecer Fort Worth. Regístrese como individuo o grupo, elija un punto de limpieza o un área pública de su preferencia — se proporcionarán materiales de limpieza.

Acompáñenos para disfrutar comida, música, actividades y más para celebrar su impacto.

Una muestra creativa de diseños elaborados con materiales reciclados — se otorgarán premios.

Recicle llantas sin costo y ayude a mantener Fort Worth limpio.

BULLETIN BOARD

ADVERTISE HERE!

Email Stacey@fwweekly.com today.

Are You Road-Trip Ready? CALL COWTOWN ROVER!

With our handy pick-up and drop-off services, having your car checked out could not be easier. www.CowtownRover.com

3958 Vickery | 817.731.3223

BCI BATH SHOWER

The bathroom of your dreams in as little as 1 day. Limited Time Offer: $1000 off or No Payments/ No Interest for 18 months for customers who qualify. Many options available. Quality materials, professional installation. Senior and military discounts available. Call 1-855-659-5784 today! (MB)

HISTORIC RIDGLEA THEATER

THE RIDGLEA is three great venues within one historic Fort Worth landmark. RIDGLEA THEATER has been restored to its authentic allure, recovering unique Spanish-Mediterranean elements. It is ideal for large audiences and special events. RIDGLEA ROOM and RIDGLEA LOUNGE have been making some of their own history, as connected adjuncts to RIDGLEA THEATER, or hosting their own smaller shows and gatherings. More at theRidglea.com.

HOST A PET FOOD DRIVE!

Thinking of hosting a Pet Food Drive? That’s great! Not sure how to begin? No problem. Don’t Forget to Feed Me will help you get started. Visit the website and look for “Host a Pet Food Drive” in the “Support DF2FM” dropdown: DontForgetToFeedMe.org

I BUY OLDER CARS DEAN 817-614-0614

JACUZZI BATH REMODEL

We can install a new, custom bath or shower in as little as one day. For a limited time, waiving ALL installation costs! (Additional terms apply. Subject to change and vary by dealer. Offer ends 12/27/26.) Call 1-877-593-0683. (MB)

NEED A FRIEND?

Ronnie D. Long Bail Bonds

Immediate Jail Release 24 Hour Service. City, County, State and Federal Bonds. Located Minutes from Courts. 6004 Airport Freeway. 817-834-9894

RonnieDLongBailBonds.

OLSHAN Foundation Solutions

Your trusted foundation repair experts since 1933. Foundation repair. Offering crawl space recovery, basement waterproofing. water management, and more. Limited time special: up to $250 off foundation repair. Call Olshan for a FREE evaluation: 1-844-991-1445. (MB)

Spring Kickoff

Sat March 28 Noon -3p with Penny and the Flamethrowers at Fort Worth Harley Davidson Penny and The Flamethrowers are a rocket-fueled rockabilly freight train with a little grittier guitar sound. It’s 50s and 60s style versions of hit songs -- hearkening back to a time when rock and roll was based on three chords and rebellion. The event will have food, beer and significant savings on helmets, hand controls and service.

Music Starts at noon

3025 W. Loop 820, FW TX. 76116

LEGAL NOTICE

Maria Munoz v Kapil Davis

In the Superior Court of California, County of Ventura in the matter of Maria Munoz, petitioner, and Kapil Davis, respondent. Case number: D419311

To Kapil Davis, Respondent, you are hereby notified that a divorce action (Petition for Dissolution of marriage) has been filed against you. You have 30 calendar days after the date this publication is complete to file a response with the court and have a copy served on the petitioner. If you do not respond by the deadline, the court may proceed in your absence and grant a default judgement for divorce, potentially deciding issues such as property division and other request without your input.

For legal advice, you should call an attorney immediately.

The original documents are on file with the Court Clerk at the address below: 800 S. Victoria Avenue, Ventura, CA 93009 The name, address, and telephone number of Petitioner's Attorney: L. Paul Zahn, Esq. 877 S. Victoria Ave., Ste 216 Ventura, CA 93003 3/3/2026

MARCH

EVENT DETAILS

8 a.m. - 11 a.m. Citywide Cleanup & Scrap Tire Collection

11 a.m. - 1 p.m. Earth Party & Trashion Fashion Show

REGISTER TODAY!

The first 3,000 volunteers to register receive a free T-shirt.

Join the 41st Annual Cowtown Great American Cleanup and help beautify Fort Worth. Register as an individual or group, choose a cleanup hub or your own public area — supplies provided.

Join us for food, music, activities, and more to celebrate your impact.

A creative showcase of designs made from recycled materials — prizes awarded.

Recycle old or used tires for free and help keep Fort Worth clean.

A-tisket, a-tasket, we’ve got freshness for your basket!

From springy greens and fresh flowers to tender lamb and fire-glazed Easter ham, things are looking so berry delicious. FORT WORTH | 4651 WEST FREEWAY | 817-989-4700 SOUTHLAKE | 1425 E. SOUTHLAKE BLVD. | 817-310-5600