'Just Food' author stirs up food fight
Author and Texas State University-San Marcos prof James McWilliams didn't actually start a food fight at the "Ethics of Food: A Symposium" last week at the Dallas Institute of Humanities and Culture. But he got plenty of intelligent push-back from panelist Robert Hutchins, owner of Rehoboth Ranch, which produces pastured meats and dairy. I was on the panel too, mostly ducking the crossfire, as was attorney David Denney, who works with restaurateurs and food and beverage law. Just Food makes a challenging case for changing the way we feed the world, and one of h

'Sustainable agriculture' talk and dinner Monday
It's not too late to sign up for Celebration Restaurant's Dinner with Dialogue tomorrow night. The topic is sustainable agriculture and the speakers are Pamela Walker, author of Growing Good Things to Eat in Texas, and Mike and Debbie Sams (Full Quiver Farm and Dairy), who make dairy products from their own herd and are profiled in Walker's book. This is a topic near and dear to Celebration owner Ed Lowe's heart, who makes it a point to source heavily from the Dallas Farmers Market. He started a lively farmers market at Celebration last spring, only to

First peek: Four Seasons Market at Firewheel
I made it to the inaugural Four Seasons Market this morning at Firewheel, and I think it's going to be a terrific success. Even as I write, I'm savoring a slice of fragrant, moist whole wheat bread baked by Rosey Ridge Farm, run by newcomers to the farmers market scene who are Mennonites from Grandview. The market tents are neatly arranged around the perimeter of the fountain, and I saw both newcomers and old friends. Jay Jerrier was experimenting with his Cane Rosso rolling pizza oven. He tried some sausage-and-egg calzones that tasted great but were dicey to eat. (He's gonna work on that.) Then he made a mini

The last 50 things servers should never do
Bruce Buschel posted Part 2 of his list 100 Things Restaurant Staffers Should Never Do in his Start-Up Chronicle at the New York Times "You're the Boss" blog. My favorites: 62. Do not fill the water glass every two minutes, or after each sip. You'll make people nervous. 74. Let the guests know the restaurant is out of something before the guests read the menu and order the missing dish. 83. Ask if your guest wants his coffee with dessert or after. Same with an after-dinner drink. Buschel, who is starting up a seafood restau

The Back Story: Stephan Pyles
Today I'd like to step back and answer some of the questions that have been raised by readers commenting online about my review of Stephan Pyles. First, I'd like to make one point very clear: I alone determine the star rating, just as