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The last few months have been an uphill battle for Delta 8 THC (a legal form of THC) and the Texas-based companies who sell it. Earlier this year, the Texas Department of State Health Services filed a request to eliminate the sale of Delta 8 THC in the state of Texas, temporarily bringing small-business sales to a halt. Delta 8 THC is derived from the hemp plant, making it Federally legal by way of the 2018 Farm Bill. Delta 8 THC is in fact psychoactive, and most consumers (aging from 21+) tend to prefer it over Delta 9 THC for both recreational and medicinal purposes. For more than two years, small Texas businesses and their customers have relied on the Farm Bill’s provisioning and its designation to the legality of Delta 8 THC. In late October, DSHS abruptly specified that Delta-8 is a Schedule I controlled substance, therefore illegal in Texas. The DSHS statement says, “Texas Health and Safety Code Chapter 443 (HSC 443), stabled by House Bill 1325 (86th Legislature), allows Consumable Hemp Products in Texas that do not exceed 0.3% Delta-9 tetrahydrocannabinol (THC). All other forms of THC, including Delta-8 in any concentration and Delta-9 exceeding 0.3%, are considered Schedule I Controlled substances.” Without consideration to the economic impact,
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What does the future look this “overnight ruling” was like for Delta 8 THC? quickly scrutinized and deemed reckless by Texas-based hemp For now, DSHS is companies as they were left continuing its efforts in the scrambling, finding ways to keep pursuit against Delta 8 THC their doors open and employees and will once again plead its paid. With 100s if not 1000s case in January. Fortunately for of businesses being based Texas-based hemp providers, out of Texas, this seemingly Delta 8 THC is seemingly permanent ruling would resilient and has continued to completely cripple the Texas fight back and win. hemp industry and potentially Bret Worley is the President have a nationwide catastrophic of MC Nutraceuticals, a Texasripple effect. based wholesale provider In true Texas fashion, several to cannabinoid consumer Texas-based business owners brands. During an interview, banded together to fight the Texas-based hemp companies like Nature’s Mr. Worley stated “Given the Texas DSHS and their injunction Purpose CBD are fighting the DSHS. fact that we’re Texas-based to completely prohibit the sale and our core business is of Delta 8 THC. According to wholesale, we are extremely NBC DFW Channel 5. “A Texas district judge ruled concerned about this matter with DSHS for both ourselves on Monday in favor of removing Delta-8 THC from and our clients. At this point, we are quite confident that the state’s list of controlled substances until the court the fight will persist for the next six months without a final determines whether the state followed the law when it decision. I personally believe that given all the hard work ruled the hemp-derived products illegal.” the companies fighting the DSHS are putting in for this Considered to be a victory for Texas-owned hemp fight, we have a good chance. The most I can ask for the businesses, the overturning of this injunction is consumer is please support your Texas-based brands for temporary. – In-light of the court ruling, DSHS filed the Delta 8 THC and other hemp products.” a motion with the Texas Supreme court to reinstate If you’d like to support Texas-based hemp a ban against Delta 8 products. As such, Hometown companies, consider supporting those who are Hero then filed a lawsuit against DSHS stating the contributing resources to push back on DSHS including health agency did not adequately notify retailers of the CBD Farmhouse, Hometown Hero, Nature’s Purpose changes and was unjust. CBD, or Vivimu, for example. Cour tesy Vivimu
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Create a well-being Power Plan that works for you with the Blue Zones Power 9® – Nine principles for health, happiness, and longevity practiced by those who have lived the longest.
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MOVE MORE
EAT BETTER
CONNECT
You don’t have to run marathons or work out to move more. Add more natural movement to your day through simple things such as parking farther away, walking the dog, mowing the lawn, taking the stairs, and gardening.
Eating better isn’t about constantly dieting or eliminating some of your favorite foods forever. Add more fruits, vegetables and plant-based foods to your diet, cut back or cut out sugar and processed foods, and follow the 80% Rule of eating less.
Social connections are essential to health and well-being. Connect with others and cultivate a sense of belonging by sharing your time in intentional ways with family, friends, and the community. And take time to connect with yourself too.
Find resources and tips for adding a Plant Slant to your diet, adding more Natural Movement to your life, and Connecting with yourself and those around you at LiveLongFortWorth.com
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Three major Fort Worth institutions have banded together to help aspiring culinary artists enter the workforce. The Tarrant Area Food Bank (TAFB) has partnered with the Culinary School of Fort Worth and the Taste Project to create an accelerated apprenticeship program specifically designed for low-income adults. Through the Fort Worx Collaborative Learning
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Program, the apprentices can develop the skills necessary for a culinary career. TAFB’s previous foodservice training program was forced to close when the pandemic hit. Upon reopening in May 2021, they had the opportunity for a fresh approach. “We wanted to find a way to pay the apprentices as they were going through the training program,” said Julie Butner,
TAFB president and CEO. “That was one of the barriers to entry with the last program. You know, it’s an eight-hour-perday commitment, and if you’re not getting paid during those eight hours, you’re either depending on somebody else or you’re working the second or third shift in order to make ends meet.” The TAFB asked Workforce Solutions to help support the program financially.
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Apprentices Dowan Mayfield and Stephen Gaban receive hands-on experience in the Fort Worx working kitchen.
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A huge culinary program opens doors for low-income adults.
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“We also wanted to have some meat behind it,” Butner said, “so we reached out to the Culinary School of Fort Worth. Through [the school’s] relationship with the American Culinary Federation, we are able to accredit the program and also test the apprentices at the end of their training so that when they leave the program, they walk away with a certified cook certification, to be precise, through the American Culinary Federation, which of course is not only nationally recognized but also internationally recognized. And [apprentices] take that certificate and can carry it with them for the rest of their lives, and if they decide that they’re really interested in culinary arts, they can advance and become a certified sous chef, a certified executive chef, and just keep advancing in the food industry field.” Through this accreditation, the apprentices have the opportunity to attend any culinary school in the United States that is accredited by the American Culinary Federation (ACF), which is the largest body of its kind in the nation. The ultimate goal of the program is to identify individuals who have barriers keeping them from finding gainful employment. Through reskilling, the Fort Worx Program is, hopefully, the answer to the call in the community.
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Apprentice Saja Gooding prepares plates at the culminate dinner in November 2021.
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“The mission of the project is to target individuals … who, for whatever reason, haven’t found their way into college and haven’t found their way into the workplace,” said Jason Avelson, director of apprenticeship and high school partnerships at the Culinary School of Fort Worth. “It usually results from not having the financial support or even just logistical support to do so. And so they enter sort of this unavoidable lag phase, so the purpose of the program, initially, was just to provide them with the skill set that allows them to enter the workplace and begin earning a meaningful wage.” Though the Culinary School of Fort Worth interviews prospective students, they do not decide who qualifies for the program. Workforce Solutions is in charge of that. “The candidates [Workforce Solutions] is sending to us have had barriers to employment,” Butner said, “and that’s who we’re trying to help. Those people who have barriers to employment are the same people who are standing in line to get food from the food bank, so this is an effort to not only feed people who are without means but to, you know, lift them up and get them out of their situations so that they can buy their own food and they don’t have to rely on the food banks for the free food. So that’s the drive for the food bank. We’re very happy to provide food into the community for people who are food insecure, but we also want to lift them out of that food insecurity so they can they have self-sufficiency.” The program lasts a total of 16 weeks. The first eight weeks consist of an educa-
tional portion in which apprentices spend the first half of their day in the classroom and the last half in a mission kitchen producing meals. After the initial eight weeks, the students must pass a written exam and a practical exam to become a certified fundamental cook. Upon passing, they will spend eight weeks working a traditional restaurant schedule at Taste Community Restaurant, where they will advance their skills and learn what it’s like to have a culinary job. “If it wasn’t for the Fort Worx program, I’d probably be working a crappy job, living paycheck to paycheck, just being miserable,” said Dom Dixon, former apprentice and graduate of the fourth class of the Fort Worx Collaborative Learning Program. Dixon is now firmly rooted as a saute cook at Fixture on Magnolia and works part-time at Taste Community Restaurant in South Main Village. Dixon encourages anyone with a desire for cooking to go through the program. “Whatever you don’t know, [the instructors] can help you learn, and whatever you do know, they can help you sharpen and hone.” The program’s intention is to help build careers. “The Fort Worx program is very good at foundation building,” Dixon said. “Once you leave the program, that’s where the building blocks come in, and all you can do is go up from there.” By offering tuition-free, paid work experiences, the program is creating new opportunities for culinary dreamers. continued on page 19
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“For a lot of the people who come through this program, this is really the first job that they’ve had,” said Jeff Williams, executive director and founder of the Taste Project. The students finish their 16 weeks of training with a culminate dinner, where each apprentice is responsible for one aspect of the meal. Potential employers are invited to the dinner to meet prospective employees. “Pretty much we’ve had every apprentice who finished the program leave the dinner with at least one offer for employment,” Williams said, “sometimes even more than one offer. … That’s just the success of the program.” The Culinary School of Fort Worth reached out to employer partners and posited a hypothetical: What, if anything, would you offer an individual who underwent eight weeks of culinary training at TAFB that culminated in an ACF certification and then did an externship at a popular, busy local restaurant? “The response was incredible,” Avelson said. Fort Worth employers said they would offer that person $14 to $16 an hour upon hiring. When asked if he felt like the students enrolled in this project received the same training as a regular enrolled culinary student would, Avelson said they “get a little bit better training. And that seems strange to say … but when we get into a group of five to 10 individuals … there’s just a greater opportunity for individual instruction and at-
tention at each portion of the program.” The Fort Worx program just started its fifth class, or “cohort,” having achieved its goal in each previous group of apprentices. “I think it’s been really, really, really successful,” Taste’s Williams said. “We love working with the apprentices. It hits our mission. We’re able to provide them with skills to get employment so that they don’t have the need for the services of the vendor or ourselves anymore … You see their life change. In a short period of time, they’re able to make a big change in their life, and that’s pretty amazing to see.” The program’s creators want to see growth. Avelson encourages everyone who thinks they might do well in this program to apply. No experience is required, only a passion for food and service. “I think what we’re learning is, while the focus of the program was initially 18to 24-year-olds,” Avelson said, “we’ve certainly had clients who were not in that bracket. We’ve had clients from all ages and walks of life. And I think what we want people to know most is that if you think this program will benefit you, if you can see yourself in food service and it’s something that you want to do, or if you say to yourself that this is your way to create a lifestyle in a meaningful way, we want you to apply.” The Taste Project (1200 S. Main St., 682-233-1255) is hosting an informational session about the Fort Worx Collaborative Learning Program from 6:30 to 7:30pm on Wed., Jan. 19. The program is designed for those who are unemployed, looking for a new skill, or face a barrier to employment. l
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Apprentice Isaac Galvan (R) serves guests with Jason Avelson at the culminate dinner in July 2021.
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Eating Fit in the Fort According to the Gallup-Sharecare WellBeing Index study, Fort Worth has become one of the 58 healthiest cities in the nation, while the United States, for the most part, is on the decline. What makes us so special? The answer, in part, is that after a rocky start six years ago, we’ve finally embraced the efforts of the Blue Zones Project, which is an organization that works with the community to improve the well-being of its citizens, including their home, work, and social lives. Along with testimonials from local people on how they’ve personally changed their routine and entered into a state of wellness, BlueZonesProject.com has lists of grocery stores, caterers, and restaurants that are approved by the program. As this week is our official Alive & Kicking healthy-living issue, below are eight Blue Zones restaurants with Blue Zones menu items and what our food critics think of them.
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1.) Byblos Mediterranean Lebanese Restaurant (1406 N Main St, 817-6259667) won our Critic’s Choice for Best Vegetarian Selection in Best Of 2020. Mediterranean food leans heavily on plantbased cuisine, with a little dairy thrown in for interest. Eight of the 10 appetizers on Byblos’ menu are vegan or vegetarian, with cheeses made from yogurt, sheep’s milk, or cow’s milk, so you could create an essentially vegetarian mezze splurge for starters. All four soups and salads are vegetarian, and Byblos offers three vegetarian entrees. In addition to a moussaka with baked, not fried, eggplant and slightly nutty whole chickpeas, the
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2.) Cafe Modern (3200 Darnell St, 817738-9215) launched a new menu under Wolfgang Puck Catering and Executive Chef Jett Mora’s new management team this past summer. The Weekly’s Kristian Lin said, “Maybe you figure that an art museum should be serving molecular gastronomy-inspired fare, dishes that are pieces of art in their own right. Such a thing would be really cool, but there’s some merit to the idea of going in the other direction, giving the customers a break from heavy contemplation with comforting flavors and textures and letting them save their deep thoughts for the art on the walls. That’s where Cafe Modern is, and they do it well.” 3.) Fixture Kitchen and Social Lounge (401 W Magnolia Av, 817-708-2663) was recently visited by our own Edward Brown as part of his Hittin’ the Fort video series with Weekly video guy Wyatt Newquist. “We’ve heard a lot of buzz about the brunches, late-night cocktails, and duck wings at Fixture Kitchen and Social Lounge, so we stopped by to chat up the Near Southside restaurant’s owner and executive chef, Ben Merritt. The popular restaurateur told us about his culinary journey that started in Grapevine. He also recommended popular brunch items that have made Fixture a destination for locals.” You can watch our past episodes on IGTV @FortWorthWeekly. 4.) Grand Cru Wine Bar (1257 W Magnolia Av, 817-923-1717) made quite a snack impression on our Last Call columnist a few years back. “About halfway through my extreme black beer, I figured since I was at a place dedicated to sophisticated palates, I might as well go whole hog. Or half-cheese anyway. Grand Cru offers an appetizing selection of snacks ranging from cheese trays to Mediterranean fare. I went with a serving of Spanish Manchego and English coast cheddar. After I finished my beer, I asked the bartender to pick a glass
there. It also has a nice vintage feel, with autographed pictures of bygone celebrities adorning the wall and an old gas station sign out in the parking lot.” As for the red salsa, it’s a must-try, “It’s a little on the chunky side, with just enough heat to make you reach for your water but not enough to cause you to tear up.”
Cour tesy Blue Zones Project
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fatt-ii bil-laban and moojjadra will keep vegetarians happy even as the carnivores enjoy their gyros and shish tawook.
Learn to #LiveLongerBetter with help from the Blue Zones Project.
of wine within the parameters of dry and spicy, and she came back with a Portuguese red that seemed to give the cheddar a bold chocolate note. … I ate more cheddar, my brain wondering if each successive bite was more chocolaty than the last.” 5.) Local Foods Kitchen (4548 Hardwood Dr, 817-238-3464) won Critic’s Choice for Best Breakfast in Best Of 2018. Here are the three words you need to know about Local Foods Kitchen: smoked brisket hash. That dish is seriously incredible, though the rest of the breakfast menu makes the first meal of the day one to remember. Locally sourced ingredients transform ol’ standbys like omelets and blueberry pancakes into gems, but there are also breakfast burritos, street tacos (the eggs queso fresco tacos are cheesy, creamy heaven), and a tomatoavocado-bacon-lettuce-egg sandwich on toasted sourdough with mayo and Sriracha to wow your palate. 6.) Los Vaqueros (2629 N Main St, 817624-151) was visited by our Chow, Baby columnist who had mixed feelings but found comfort in the decor and a love for its red salsa. “I was immediately struck by the size of the place. Most Northside eateries are a little on the cramped side, but you can really stretch out your legs
7.) Spiral Diner & Bakery (1314 W Magnolia Av, 817-332-8834) — which is turning 20 this year — won Critic’s Choice for Best Vegan Dish in Best Of 2021 for its Texas Hot Chik’n Sandwich. “Not only is it the best vegan dish out there, but it’s maybe the best sandwich we’ve had in a long time. Don’t know about the calorie or fat content and, frankly, don’t care. Tossed in a blend of subtle barbecue and Buffalo sauces and served on a buttered sesameseed bun with lettuce (some), pickles, and mayonnaise, the crispily breaded Chik’n strips simply melt in your mouth while stuffing it aggressively with savoriness. Little tip: Tell Spiral to hold the obligatory side of chips and instead order (and pay extra for) a cup of the scrumptious pasta salad. A bite of that and a bite of the Texas Hot at the same time? *chef ’s kiss*” 8.) Thai Select (4630 SW Loop 820, 817731-0455) won Critic’s Choice for Best Thai in Best Of 2019. “An unassuming restaurant in a strip shopping center just south of the Hulen Mall craziness, Thai Select is the slightly plainer older sister of West Magnolia Avenue’s Spice and a couple of other Thai restaurants all owned by the same family. The casual atmosphere belies the competence of the kitchen staff, who continuously execute classic renditions of Thai favorites. Well-priced lunch specials will keep you on time and on track during the day, and the generously portioned dinner menu provides the perfect latenight snack.” For info on other great Blue Zonesapproved dining options, go to Info. B l u e Z o n e s P r o j e c t . c o m / Fo r Wo r t h _ Approved.
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