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PUBLISHER Victoria Wise

CONTRIBUTERS’

What is the one holiday food that your holiday wouldn't be complete without?

EDITOR Lee Virden Geurkink

CONTRIBUTING WRITERS Sarah Angle Lyle Brooks Edward Brown Danika Franks Mary Kate Piotrowski Polley Poer Jocelyn Tatum Shilo Urban

A: Gingerbread cookies

A: Lep cake - Lee Virden Geurkink

A: Green bean casserole

A: Yams in any form

- Victoria Wise

- Sarah Angle

- Lyle Brooks

A: Pumpkin beer

A: My mother-in-law’s

A: My late grandmother’s

A: Fresh avocado dip,

CONTRIBUTING PHOTOGRAPHERS Beth McElhannon Teteak

ILLUSTRATOR Trish Wise

- Edward Brown

LEAD DESIGN

sweet potato pie - Danika Franks

cranberry sauce - Mary Kate Piotrowski

sans beans, with Fritos - Jocelyn Tatum

Sovic Designs

Madeworthy® Magazine is an extension of Tanglewood Moms, LLC., and serves to tell community stories for a family audience. For website and magazine advertising opportunities, please contact: Victoria@MadeworthyMedia.com

A: Sugar cookies - Shilo Urban

with no Regrets by Polley Poer

photos by Rory Balkin

The first time I met him, he was covered in sweat in the Texas heat. In his hands, he carried a large box of treats. He was delivering donuts to Texas Christian University – some covered in Fruity Pebbles, and others flavored with “sriracha bacon.” I was working at TCU that summer. We were planning an event, and Melvin Roberson came to give us a taste test from his up-and-coming donut food truck. When he opened the boxes, we stared in awe at the gorgeous donuts and with unique flavors. I thought of all the sweets lovers I knew and took a picture to send to my family. Since then, Melvin's Dough Boy Donuts truck has delivered unique donut creations across town. In August of 2018, his dreams came true when the he opened Dough Boy Donut’s store front on Camp Bowie. I saw Melvin again about a month after the opening on a rainy Saturday as the shop buzzed with chatting customers. He peered at me through the cutout window of the kitchen where he rolls and shapes dough. He waved and welcomed me to his shop. I ordered a Lemon Poppy donut and a CinnaBun donut and felt as if I were a part of the cozy morning community there. Melvin’s experience with restaurants and food has been a major part of his life. “I’ve been in the industry my entire life,” he said. When a gourmet donut account on social media caught his eye, he

A: Green bean casserole! - Beth McElhannon Teteak

did some research and decided to make something similar. “I was still working at my full-time job,” he said. However, he made his decision, and Dough Boy Donuts began. “I had to take that leap,” Melvin said. His unique creations come from a place of research paired with creativity. “There’s a million different flavors and pairings that people don’t necessarily think would be on a donut that we’re doing.” Whether they choose cereal toppings, crushed candy, or a daring combination of spicy and sweet, any food lover is sure to find their fix at Dough Boy Donuts. Melvin says many people initially play it safe and order a plain glaze, but after they take a bite, they come back, ready for adventure. “There’s something for everybody,” Melvin said. Inside his shop, I sat and watched a crowd gather at the counter. A young couple and their small daughter walked into the shop, dripping from the pouring rain. The woman behind the counter smiled and waved at the little girl, her raincoat decorated with cupcakes. She called the little girl by name and asked, “How’re you doing this morning?” Multiple families sat inside, some with young kids, some with teenagers. The restaurant is a place where people come to stay a while. On-the-go customers bought donuts to bring to their sleeping families. When I picked up my order from the counter, each bite of both donuts was light and warm. The shop is modern, a detail Melvin made sure to point out, and the modern feel perfectly complements its coziness. People come in for meetings, bring their kids, or stop by to have a visit with friends. “It’s cool to have a space where people can enjoy themselves,” Melvin said. Even though the shop officially opened in August, Dough

A: My mother’s toffee! - Trish Wise

Boy Donuts has already become a favorite weekend stop for people in Fort Worth. “People are waiting on us before we open,” Melvin said. “There are times when you’ll look up, and the whole dining room is full.” During his journey from food truck to storefront, Melvin’s family has been supportive of his dream. His mother quit her job to help and father spends his retirement helping Melvin’s business; he says he could not be more grateful. He made a point to thank his wife. “She was very patient with me for a very long time,” he said. The couple has three children together, and Melvin says they have fun coming to the shop. On the mantle in the shop sits a small painting of the Dough Boy Donuts truck. “My daughter actually painted that donut truck a few years ago,” he told me, pointing to the small canvas. “She didn’t know it was here, and so when she saw it, she was really excited.” After years of hard work, supportive friends and family, and dozens of donuts, Melvin says it is an amazing feeling to be in his own shop “There are no regrets; it’s all been great.” This article is the result of a collaboration between Madeworthy and Sarah Angle’s Featured Writing students at TCU. The students chose a local restaurant to write an article about, with social media copy. This article is the first-place winner and is the work of Polley Poer, a senior Strategic Communication and Writing double major from Fort Worth.

Homegrown Hot Sho s

Issue 8 | Nov / Dec 2018

by Lyle Brooks

An affable gentleman, Doug Renfro shows no indication of his responsibility for deploying the highest order of pepper pain. For cross-sections of the culinary arts world, his family’s Mrs. Renfro’s line of condiments are arbiters of a staggering array of flavor combinations and capsaicin sensations, which can involve pain, sweating, and regret. Building on the unexpected niche explosion of their Ghost Pepper Salsa, the 78year old Fort Worth company debuted their Carolina Reaper Salsa at July’s Fancy Foods Show in NYC, where distributors and retailers were able to preview the fiery concoction; shoppers should expect jars in stores soon. Last year in San Francisco, it was the Craft Beer Salsa with a keg of Rahr’s Texas Red in every batch which garnered enough popularity in Canada to require French-English labels. Doug explains Mrs. Renfro’s mission, “We offer everyday pricing with gourmet flavors that are difficult to find without paying a premium.” Years back, curiosity and research drove Renfro toward India’s ghost pepper, also known as bhut jolokia. Dr. Paul Bosland of New Mexico State’s Chili Pepper Institute

(CPI) helped him to conclude that it was a worthwhile pursuit. “He could tell me what was real and what was a marketing sham. My dad and uncle thought it was crazy. There was fear we would get sued, which is why we put flames on the label.” Naturally, if Ghost Pepper Salsa was good, the odds were favorable that the stuff would work in queso, which has proven to be the case. Joining CPI’s Advisory Board, Doug met South Carolina’s spice savant Ed Currie, grower of the Carolina Reaper, which measures twice as hot on the Scoville Scale as the ghost pepper – 800 times the heat of Tabasco. Doug, Renfro Foods’ third-generation President, admits, “It is not for everyone, but people say it produces endorphins, giving them like a runner’s high.” With little research, the Internet extols the peppers’ health benefits, from cancer “curing” to boosting metabolism and, of course, increasing pain tolerance. In college, Doug worked as a spicer, meticulously measuring the company’s recipes’ ingredients to the hundredth of a pound on old fashioned scales. Fortunately, his office is a safe distance from where they are now gauged. Some ingredients require gloves and goggles, and when working with ghost peppers, a red sign is placed in the window for warning. Doug returned to the company for good twenty-six years ago. “My dad and aunt would throw things at me, and product development was interesting. We had mild, medium, and hot picante sauce and were stuck.” Using creativity alongside spreadsheets, he considered ingredients for new flavor profiles like black bean, habanero, and chipotle, continuing the expansion to include chow-chow and peach salsa as they refined their creative process. “You come up with ideas and you hope something will take hold and grow, but you never know which one is going to do it.” More recently, products being tested include barbeque sauces, a competitive arena with difficult traction and exploding interest.

Beyond their own labels, Renfro Foods develop products for other companies. “Half of what we do is to make things for other people.” This includes everything from packaging to recipe concepts which allows for further creativity and engagement throughout the food industry. Started in 1940 by Doug’s grandparents, George and Arthurine, in their garage, the company has developed quite a campus in the Evans and Rosedale area of the Near Southside. “It has been quite interesting to see how much things are changing around us.” Currently running at 140 bottles per minute, Renfro Foods continues to innovate; Doug hopes to increase those rates moments after mentioning a 2019 expansion that is under review. Understanding the importance of the human element, the company has built their team with a simple idea. “We don’t scream at people, we pay people well, and we have good benefits. We don’t bring you on unless you’ve been a temp for quite some time, which means we know you really well and you know us really well by the time you are hired.” A longstanding beacon of creative business culture, it makes sense Mrs. Renfro’s would partner with the homegrown cosmic boogie of the Quaker City Night Hawks on the upcoming limited issue jars of Queso Blanco for the 7-inch release on buttercream vinyl; after QCNH’s Sam Anderson got a tattoo bearing the Renfro matriarch’s image, how could they not? Smiling at the thought, Doug Renfro ponders, “There’s a lot of days you just don’t know what you are doing, but if you just persevere something good will happen. Persistence, more than intelligence, is the key to success. It took seventy-eight years for us to go from itty bitty to really small.” It should be said, however, that there is nothing small about the flavors coming out of Mrs. Renfro’s.

photos courtesy of Renfro Foods

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Dr. Drew Jamison Dr. Drew Jamison

SWEET AND SAVORY CHEESE BALLS, BRANCH AND BIRD When you’re cooking for the holidays, you need an easy go-to that you can whip up in no time. These delicious cheese balls from Mel Aguilar of Branch and Bird fill the bill!

ingredients

FROM FOR T WOR TH'S FOOD MASTERS

6 oz cream cheese 10 oz fresh goat cheese ½ cup pretzels 1 cup dried sweetened cranberries

PORK OSSO BUCCO WITH MUSHROOM MARSALA, TWIGS

1 ½ tbs mixed nuts 3 tbs honey

The name “osso bucco” comes from the Italian and means “hole bone.” The pork shank is big and meaty, and the “hole bone” is filled with delicious marrow. At Twig’s, Executive Chef Daryl Walter braises their osso bucco until it is fork tender.

½ tsp parsley directions

ingredients

In a mixer, combine the cream cheese and fresh goat cheese until all incorporated. Pulse all the dry ingredients in a food processor, but don’t overchop. Portion the cheese into 1-ounce compact balls. Roll the cheese balls in the dry ingredients to cover.

4 tbs canola oil 4 fresh pork shanks (available from your butcher) 2 tbs salt and freshly cracked pepper 1 medium yellow onion, chopped ½ cup chopped carrots ½ cup chopped celery 3 tbs tomato paste

Yields 15 1-ounce balls

4 tsp chopped garlic 1 cup Marsala wine

PUMPKIN HARVEST MUFFINS, STIR CRAZY BAKED GOODS

4 cups chicken stock, with a little left over if you need more 1 bouquet garni (peel of 1 lemon, ¼ cup parsley sprigs,

Robbie Werner, the genius behind Stir Crazy Baked Goods, makes these wonderfully spicy muffins

2 sprigs fresh thyme, 1 bay leaf tied in cheesecloth)

for the holiday season.

for the sauce:

for the muffins

2 tbs canola oil

1 ½ cups sugar

4 oz button or cremini mushrooms, thinly sliced

1 cup all-purpose unbleached flour

1 oz diced shallots

¾ cup whole wheat flour

1 oz chopped garlic

1 teaspoon baking soda

2 oz Marsala wine

1 teaspoon cinnamon

1 tbs soy sauce

½ teaspoon nutmeg

2 tbs butter

½ teaspoon peeled and grated fresh ginger

2 cups leftover

½ cup canola oil

braising liquid strained

1 cup pumpkin

through a fine strainer

cup water

directions

2 eggs

Preheat the oven to 325°. Clean and cut all your vegetables.

½ cup fresh cranberries ¼ cup rolled oats ½ cup chopped pecans

Over medium-high heat, heat a Dutch oven or other large oven-and-stove-proof cooking vessel with a lid. Liberally season the pork shanks with salt and pepper on all sides. Add 2 tablespoons of canola oil to the Dutch oven and sear the shanks until golden brown on all sides, about 5 minutes a side. Transfer the shanks to a plate to rest. Add the remaining oil to the Dutch oven and add the carrots, celery, and onions. Season with salt and pepper and sauté until the vegetables are slightly softened and browned, about 8 minutes. Add the tomato paste and garlic and sauté until fragrant, about 30 seconds. Add the Marsala wine to deglaze the pan, scraping all the browned bits off the bottom. Add the shanks, any accumulated juices, chicken stock, and bouquet garni. Cover and place in the preheated oven, cooking until the shanks are extremely tender, about 2 to 3 hours.

for the optional crumble topping ¼ cup sugar cup flour 2 tablespoons cold butter ½ teaspoon cinnamon ¼ cup raw pumpkin seeds directions Preheat the oven to 350°. In the bowl of an electric mixer, add everything except for the fresh cranberries, rolled oats, and chopped pecans. On the lowest speed, combine all ingredients just until they are all incorporated. Do not beat. Stop the mixer, and add the fresh cranberries, rolled oats, and chopped pecans. Again, combine on the lowest speed until just mixed together. Line a muffin tin with paper liners. Using a ¼ cup ice cream scoop or measuring cup, scoop the batter into each paper muffin cup. If you’d like, sprinkle about one tablespoon of crumble on top of each cup of batter. Bake for 20 to 30 minutes, until a toothpick inserted into the center of the muffin comes out clean. Enjoy with your favorite cup of tea or coffee. We love these morning, noon, and night!

Remove the shanks from the liquid to a plate and tent with foil. Save the braising liquid and strain through a fine-mesh sieve. To make the sauce, wipe out the Dutch oven, and over medium heat, add the oil. Sauté the shallots, mushrooms, and garlic until the mushrooms start to soften. Deglaze the pan with the Marsala wine and add the reserved braising liquid. Simmer until the sauce begins to thicken. Add the soy sauce and butter. Remove from the heat and add the pork shanks back into the sauce to hold until you are ready to serve. Serve with mashed potatoes and roasted vegetables and enjoy!

illustrations by Trish Wise 6

EV EN TS

ACTIVITIE S

Victoria Wise, TanglewoodMoms.com founder and publisher, brings you the top Fort Worth experiences. You do not want to miss these!

Oct 7 – Jan 6 Goya in Black and White | kimbellart.org

Nov 3 – 4 A Festival of Mischief: Panther Island Pavilion | pantherislandpavilion.com

Nov 18, 6pm 2018 GM Financial Parade of Lights celebrating 100 Years of Cook Children’s | sundancesquare.com photo courtesy Downtown Fort Worth, Inc.

Nov 3 – 11 Next to Normal | casamanana.org

Nov 6 | 2pm Feast of Sharing: Will Rogers Memorial Center | centralmarket.com

WE OFFER PARENTS PEACE OF MIND BY PARTNERING WITH THEM TO PREPARE STUDENTS FOR HIGH SCHOOL.

St. Paul Lutheran School graduates are confident, academically strong, grounded in Christian faith, and know they are well-loved.

Nov 23 – Dec 23 Twas The Night Before Christmas | casamanana.org

Nov 27 – Dec 1 Sasheer Zamata | amphibianstage.com

Dec 1

Nov 7 – 11

Japanese Maple Festival | fwbg.org

Lone Star Film Festival: Sundance Square | lonestarfilmfestival.com

Nov 9 – 11 Start-up Weekend Fort Worth: UNT Health Science Center | startupweekend.org

ST. PAUL

Nov 9 – 11 Fort Worth Greek Festival: St. Demetrios Greek Orthodox Church | fortworthgreekfestival.com

LUTHERAN SCHOOL 1800 W. Freeway (I-30 at Summit) Fort Worth, TX 76102 817.332.2281 | sharingnewlifespls.com

Dec 1, 2pm and 7pm A Charlie Brown Christmas Live on Stage | basshall.com

Dec 1, 8 – 10pm White Christmas with Chris Mitchell Jazz: Ridglea Theater | chrismitchelljazz.com

St. Paul Lutheran School admits students of any race, color, or national and ethnic origin.

Dec 1 – Jan 13 Nov 10, 5 – 8pm fwFLAVOR, The Shops at Clearfork | fwFLAVOR.com

Nov 14 – Dec 9

Njideka Akunyili Crosby Counterparts | themodern.org

Dec 2, Dec 9 Tamale Class: Mariposa’s Latin Kitchen | mariposaslatinkitchen.com

NCHA World Championship Futurity | nchacutting.com

Nov 14, 12pm 5th Annual Bring the Conversation to Light Luncheon: Will Rogers Coliseum | jordanelizabethharrisfoundation.org

Nov 14 The Blackhouse Collective | fwblackhouse.com

Nov 15, 6 – 8pm Sippin' and Shoppin' at Stockyards Station | fortworthstockyards.com

Nov 15 – 18 Rodgers and Hammerstein’s Cinderella | basshall.com

Nov 17 – 18 Red Bull Air Race | texasmotorspeedway.com

Nov 17, 10am Buttons & Knobs, Beginning Digital Camera | fortworthcamera.com

Nov 17, 6:30pm Sundance Square Christmas Tree Lighting Ceremony | sundancesquare.com photo courtesy Sundance Square

Dec 6, 11:30am Caren Koslow Fashion Show & Luncheon: Bass Hall | texasballettheater.org

Dec 7, 6:30pm Presbyterian Night Shelter’s Home for the Holidays Gala: Fort Worth Club | journeyhome.org

Dec 13 5th Annual Mayor’s Luncheon: Amon Carter Center at Lena Pope | tarrantscn.org

Dec 16, 11:30am Nutcracker Brunch | texasballettheater.org

Dec 22, 9 – 4pm 3rd Annual It’s Christmas Market Expo: Will Rogers Memorial Center | fortworth.com

Dec 22 Cupcake Pop Up | hopfusionaleworks.com

visit gofrogs.com for schedule and more information

Nov 17 – 18

CELEBRATE YOUR BIRTHDAY WITH US! TICKETS, CUPCAKES, PARTY FAVORS, HIGH FIVE TUNNEL, AND MORE!

STARTING AT ONLY $100

9th Annual Funky Finds Holiday Shopping Experience: Will Rogers Memorial Center | funkyfinds.com

Nov 17, 10:30pm Willie Nelson | billybobstexas.com

GROUP TICKETS ONLY $4 CALL 817.257.8425 OR EMAIL GROUPTICKETS@TCU.EDU FOR MORE INFO

Dec 27 – Jan27 Everybody by Branden Jacobs-Jenkins | stagewest.org

Before I traveled to Bethlehem, my idea of Jesus’ birthplace came off a Christmas card: a pastoral village under a star-studded sky, shepherds in their fields, no crib for a bed. A heavenly peace. Maybe even an angel.

FINDING PEACE IN THE

LITTLE TOWN

The reality could not have been more different.

OF BETHLEHEM

Bethlehem is no little town but a big city, covered in paving stones, barbed wire, and tourists. Part of the Palestinian territories, it is cut off from Israel by the enormous West Bank wall. Jerusalem is just on the other side. Traffic backs up at the border checkpoints and everywhere else.

by Shilo Urban

Bethlehem buzzes with Christian pilgrims from every sect on the planet: Catholic, Lutheran, Coptic, Russian Orthodox, and Southern Baptist. All are headed to the Church of the Nativity in Manger Square, a stone-lined plaza ringed with souvenir shops, restaurants, and a Stars & Bucks Café. The church’s door is four feet tall, built small centuries ago to keep out invaders and oxcarts. I ducked my head and went inside. The heat was stifling. Metal scaffolding filled the nave, a jarring juxtaposition against its elaborate decor. Ornate silver chandeliers hung beside glowing lamps. Intricate carvings covered a massive sanctuary screen, emblazoned with saints gilded from head to toe. Just behind the screen is the traditional location of Jesus’ birthplace, a lavish underground grotto with a long line to get in. I joined the queue, which looped past a gift shop selling candles and blessings. It turned into a crowded cluster on the grotto stairs, pilgrims cramming together to glimpse the shrine. We shuffled forward slowly, inch by sweaty inch. Inside the grotto, it was even more congested. Body to body, elbows to ribs. The exact spot where Jesus was born was marked with a big silver star. People stopped in front of it to bow down low, kiss the star, kiss it again, rub prayer beads on it. And snap the perfect selfie. #holy I climbed out of the steamy cave, confused and claustrophobic. My illusions about Bethlehem had been shattered like a glass Christmas ornament. The sanctuary was gaudy and crowded and smelled like body odor. I could not get out of there fast enough. I headed towards the door just as a gaggle of tourists started streaming in. photo by Shilo Urban

C E L E B R AT I N G T H E L I G H T:

diwali

I N DFW

by Lee Virden Geurkink

Many religions around the world have a celebration in fall or winter that celebrates light. The short days and long nights after the harvest were a time of stillness and reflection. The winter solstice marked the end of darkness and the return of the light. Even Judaism and Christianity have incorporated the return of the light into their winter holidays. Hannukkah, the Feast of Light, celebrates the rededication of the Temple after the victory over the Syrians, when a one-day supply of oil burned for eight days. Christmas is celebrated as the time of the birth of Christ and the coming of the light of God into the world. For Hindus, the celebration of light is called Diwali. The word “diwali” comes from the Sanskrit word “dipavali,” which means “row of lights.” One of the most popular festivals in Hinduism, Diwali celebrates the victory of good over evil, knowledge over ignorance, and light over darkness, with the homecoming of Lord Rama and his wife Sita from a fourteen-year exile. The five-day-long celebration is observed around the new moon which ends the month of Ashwin and starts the month of Kartika in the Hindu lunisolar calendar. The night of the new moon is the third day of Diwali and is usually celebrated in late October or early November. This year’s celebration occurs on November 7. To prepare for Diwali, celebrants clean, renovate, and decorate their homes, their places of business, and their local temples. During the festival, the cleaned spaces are festooned with fresh flowers and brightly lit with candles and lanterns. Each day of the festival is marked with specific tasks or celebrations. The first day of Diwali is called Dhanteras, “dhan” meaning "wealth" and “teras” meaning "thirteenth" (the beginning of the festival). Dhanteras is the day that Hindus clean their homes and business, decorating them with diyas, small pottery oil lamps. Doorways are decorated with rangoli, designs created with rice flower, colored sand, and flower petals. In the evening, the family offers prayers and offerings to the Hindu gods Lakshmi and Ganesha. Day Two is called Choti Diwali or Naraka Chaturdasi. The

Stepping to one side to let them pass, I almost fell into a giant hole. There was no floor beneath my feet. Its wooden beams had been raised to reveal an intricate mosaic three feet below. Tiny squares of crimson, gold, and blue swirled together into geometric designs, brilliantly crafted and stretching for yards. I stood in silence, mesmerized by the artwork. “It’s ancient.” a voice said behind me. It was my guide Ahmed, who I’d left behind at the grotto. “Fourth-century floor. Constantine built it.” As the first Christian emperor of Rome, Constantine’s reign launched a new era for the Western world. He stopped the persecution of Christians and commissioned many of Jerusalem’s holiest sites, including the Church of the Nativity. “Let’s go. I have a treat for you,” Ahmed said, leading me out of the church and down the street to a bakery. He bought two plates of kanafeh, his favorite food, a traditional Arab dessert made with pastry, sugar syrup, and a thick slab of melted cheese. We ate, and Ahmed talked. Like most Palestinians, he is not allowed to cross the border into Israel. This made it difficult to do his second job as a peace activist, where he arranged meetings so Israelis and Palestinians could talk. “We all want the same things,” he explained. “But if we refuse to talk, our influence for peace ends.” I had heard the same desire for peace from Israelis on the other side of the wall. I had felt the same hope. We finished dessert and wandered outside. Nuns sang hymns in the shrine next door, their ethereal voices floating out over the stones. Entranced by the sound, I ran headfirst into a giant, cross-shaped balloon. Behind it, a woman beamed with pride at a tiny little girl in her arms. Ready for her christening, the toddler was dressed in a fluffy white gown and flowered headband—a halo, and she an angel. I stopped and pantomimed “your baby is adorable” to the mom, then slipped past them into the shrine’s stone courtyard. Dozens of lemon-yellow roses bloomed in the sunshine, their faces stretched toward the sky. A sense of peace washed over me and I felt the spirit of the Holy Land stronger than ever before—and the absolute certainty that indeed, God is here.

term “choti” means little, “naraka” means hell, and “chaturdasi” means fourteenth. Commemorating the destruction of the demon Narakasura by the god Krishna which released a multitude of princesses kidnapped by Narakasura, Naraka Chaturdasi is a day to pray for the peace of one’s ancestors, lighting the way into the cyclic afterlife of Hinduism. The third day of the Diwali festival is Diwali, height of the festival. On this day, young people visit their elders, shops typically do not open, and celebrants wear new clothes as the community gathers to pray to Lakshmi, the goddess of wealth, as well as other deities. Following prayers, fireworks are lit, and the community shares a feast. Known by many regional names (Aannakut, Padwa, Bali Pratipada, and others), the fourth day of Diwali celebrates the bond between spouses with the exchange of gifts. It is also a day of feasting to celebrate the harvest. A vast array of dishes is prepared and is dedicated to Krishna before being shared by the community. Finally, Day Five of Diwali, or Bhai duj (literally “brothers’ day”) celebrates the bond of siblings. Traditionally, the women of the community gather for prayers dedicated to the health and well-being of their brothers before feeding their brothers by hand. The brothers then reciprocate with gifts for their sisters. Like Christmas and Hanukkah, Diwali is a time when families gather together, feasting and bonding. Many towns and cities around the world organize community Diwali celebrations, called Diwali mela, complete with parades, music and dance performances, and fireworks. The Dallas-Fort Worth Metroplex is home to a large and vibrant Hindu community. With the support of the Dallas Fort Worth Indian Cultural Society, the DFW Diwali Mela (community fete) is the largest Diwali celebration in the United States. A grand festival of food, cultural shows, and a market, the DFW Diwali Mela is certainly Texas-sized. Bollywood singers from India give concerts. A production of the Ramlilia, a re-enactment of the Hindu epic Ramayana, has a cast of over 150 volunteers. In addition, there are mountains of food, and every region of India is represented. It is possible to hear Tamil being spoken while eating food from Rajasthan or Madhya Pradesh while watching performers from Kerala. This multiregional emphasis, as well as the size of the crowd (approximately 100,000 people are expected this year) sets the DFW Diwali Mela apart from other Diwali celebrations around the world. The thirteenth annual DFW Diwali Mela will be held on November 3, at the Cotton Bowl in Fair Park. All are welcome to come experience the warmth of the Hindu community as they celebrate the triumph of light over darkness.

Christmas IN THE

Saturday, December 1, 2018 | 11am – 5pm

Christmas Parade

FORT WORTH HERD COW CAMP

Cowboy Santa Caroling

face painting

shopping

Coloring Station

dining

AND MORE

Don’t Miss Santa’s Arrival Friday, November 23 | 11:30AM C E L E B R A T E A T T H E S T O C K YA R D S A L L S E A S O N L O N G V I S I T F O R T W O R T H S T O C K YA R D S . C O M F O R D E T A I L S

FORT WORTH'S

by Danika Franks

A C O N V E R S AT I O N W I T H TA R E K A L O F T O N

First and foremost, Tareka Lofton of Loft22 Cakes is an artist. Sitting in her bakery located on Daggett Avenue, her work on the wall is one of the first things that she points out. “See that watercolor over there, that’s my work.” I cannot help but be impressed. The work is eye-catching. Yet, it is not the only work of art in the room. Not too far away, several dozen colorful cakes and cupcakes are displayed in a refrigerated case next to the cash register. She takes a look around the room as we talk. She seems to be in her sweet spot. If her innate artistic talent is what so beautifully and distinctively colors her work, most certainly the secret ingredient that flavors her cakes and pastries so well is grit. Pure grit. Tareka is from Texarkana, Arkansas. She calls herself a “PK” (preacher’s kid) and “Southern.” She smiles as she reminisces, “If you’re from the South, you know something about being in the kitchen; Southerners love the kitchen.” In fact, Tareka hails from a long line of family who strongly identify with their Southern roots. It is one of the major tenets of her work. For her, being Southern settles somewhere around the intersection of charm, hospitality, and good food. Yet the kitchen was not her first love. Tareka grew up with a love for art and an innate

talent for drawing. She describes a girl who was always doodling, sketching, drawing, and even painting murals on walls. One of her first aspirations was to be an art teacher. Perhaps it was a natural progression for her, but curious, I ask her how she settled on pastries as her art medium. She recalls a moment when inspiration struck. It was the early 2000s, and the Food Network had struck gold with a lineup of programs showcasing pastry chefs and their work. Glued to the television, Tareka found her eye drawn to the artistry displayed. “I’m an Ace of Cakes kind of girl,” she recalls. She noticed that the chefs were true artists; in fact, many of them were freehand painting on their cakes. The connection was powerful for her. The marriage between her artistic talents and baking was forged during this time, and it was not long before she began experimenting. Those early years were spent making her family members’ birthday and graduation cakes, or maybe baking something sweet for a church celebration or two. It was not long before those around her took notice of her talents, and she became a popular “go-to” in her community for sweet treats. As Tareka’s new passion grew, she knew that she needed training. “I wanted to be taken seriously. I wanted my skillset to be clean and sharp. I wanted to know what I was talking about.” She describes a fan girl moment: “I love me some Julia Child,” she

laughs. “I’ve always been a fan of Julia, and if she was a graduate of Le Cordon Bleu, then that’s what I needed to be as well.” As Tareka set out to explore that option, she quickly learned that the closest training opportunity would require a move to Austin in order to train with a pastry focus. “I didn’t have the luxury to just up and move at that time, so that plan had to go to the back burner.” It may have been on the back burner, but the temperature was on simmer the entire time. Eventually, the need to explore her talent in this avenue went from a slow simmer to a brisk boil. It became clear that she needed to leave to pursue this plan. After the death of her father and with the support of her family, Tareka decided that she needed a change of pace. She decided to take a chance on a new city: Fort Worth, Texas. I ask Tareka what drew her to Fort Worth. She recalls, “I had some family in Dallas, but I decided to give Fort Worth a try instead. I’m so glad that I did.” At first, the move was about making ends meet. “I had to get a job, any kind of job. I had bills, and working is all that I did.” Starved for her creative outlet, she started to question her move. “I don’t know what happened. I turned 30, and I really felt like I was living a purposeless life.” Still craving creative opportunities, Tareka fantasized about becoming a classically-trained pastry chef. She remembers scrolling the internet one day when a pop-up ad for Le Cordon Bleu Culinary School in Dallas came across her screen. “I remember that moment like it was yesterday. It shocked me a bit into remembering my plan.” Jarred back into reality, she clicked on the ad. She was surprised to learn that this would be the very first year that they would offer training in pastry and baking. She did not hesitate. She applied and learned that the process would require an interview. Tareka reflects back on the interview, “He wanted to know how I would stand apart from the other applicants in the areas of passion and dedication. He explained that I would need these attributes in order to be successful as a pastry chef. He asked me whether I possessed these in addition to discipline.”

photos by Beth McElhannon

element of diversity that is not as well-represented in this group. I ask her how she navigates this. “Of course, I am aware, but I feel like diversity and diverse ways of thinking are welcome here. I know who I am, and I’m confident that I have something to offer this community. My work speaks for itself. I remember that when I walk into the room, and I feel supported by this group of business owners in my work.”

She laughs, “By the end of our interview, it was clear to him that I was serious about this.” So serious, in fact, that she re-worked her entire life to make this happen. Because she had to attend class and train during the day, she quit her full-time job and worked wherever she could, including a local school cafeteria, to make ends meet. The program required her to take an internship for the last three months of her training. Le Cordon Bleu advised their students to take a paid internship to help support themselves while they trained. While Tareka researched opportunities, another talented baker in Fort Worth was posting a position for an internship in her bakery. Robbie Werner of Stir Crazy Baked Goods was baking up some magic of her own in her first shop close to Main Street. Tareka learned of the internship opportunity with Stir Crazy. She recalls instantly falling in love with the bakery and the neighborhood, the Near Southside. There was a catch: it was an unpaid internship. “Robbie was starting new at that time and really couldn’t afford to offer a paid internship. I had a feeling about the opportunity, and I took a chance on it.” Tareka would soon learn that her hunch would pay off. What Robbie and her team offered her proved to be much more valuable than money. “She let me in. She taught me the business. She showed me how to use social media to advertise.” And Tareka soaked it all in and made it work on her end. “Sometimes I would arrive to Stir Crazy in the morning with my gas tank empty. I would take the tips that I made and put a little gas in my car and grab a burger on the way home. I remember having so much joy during this time. I loved working at Stir Crazy, and I knew that if I could get through this phase, it would pay off. And it did.” She sheds a few tears as she shares this, and so do I. Soon after graduating from Le Cordon Bleu, Tareka landed her first opportunity to be a full-time pastry chef. As she dazzled her employers with her passion and skill, she kept her eyes focused on her goal. In order to do so, she knew that she would have to work twice as hard, making her employers shine while building clientele and growing a business of her own. In good faith, she ensured that her employers knew of her ambition and burgeoning business on the side. After baking, decorating,

and delivering cakes for her employers, she would hurry to deliver her own orders. “It got a little tricky during this time; I had some close calls when making deliveries and trying to be on time.” Powered by grit and passion, she pushed past exhaustion and pressed on. She describes herself as a “calculated risk-taker. I worked my 9 to 5 until I no longer had to.” With years of growth in her business behind her and 30 event orders on the books for the upcoming year, she knew it was time to launch her business in a store front location. It just so happened that Stir Crazy was moving to a new location on Magnolia. The original location on Daggett and Main Street was now available and ready for a new owner and a new dream. “It was for me, I knew it, and I knew that I had to act on it.” In 2017, she moved on her opportunity. It did not all just fall easily in line. She describes, “One of my loans that I was counting on fell through. It was so hard trying to launch this effort without proper capital. You can write out your one- and fiveyear plan, but it’s not a given. When your time comes, you have to take it. I just kept going, and it finally happened after a lot of work… and tears.” I ask her how the first year was. “It was hard. I can’t tell you how many times I wondered if we were going to make it at all. I wondered if we would even be here in another year.” She could not have launched her business in a better location or at a better time. Located in the Near Southside district, the bakery was natural fit for one of Fort Worth’s rising creative communities. She explains that several popular event spaces are close by, and across the street, a wedding boutique is slated to open soon. I ask Tareka about her experiences as a business owner in this area. She remarks, “I’ve never experienced anything like this. There’s a strong sense of community and ownership. There are over 200 business owners who come together to rally and support one another. Everyone here wants to see everyone succeed. We look for opportunities to help one another in business. If someone in this group of business owners is celebrating a launch or an anniversary, they may come to me to do the cake. I love this place.” This community is noted for its creative minds, progressive entrepreneurs, and for diversity in thinking. As a woman of color, Tareka adds an

I ask Tareka about the future and what she is planning next. She smiles and leans back. “I had outgrown the space before I really even moved into it. I’m looking to grow organically. I meet with my team regularly and pick their brains. I’m constantly watching for any opportunities. I would like to open an offsite kitchen and build Loft22 Headquarters. I really need a larger kitchen. We are in the peak of one of our busiest seasons, and it gets a little complicated in here, but we make it work.” I ask her to tell me about how she named her business. She replies, “I always wanted to start my business in a loft-like area, I didn’t want anything too pretentious or stuffy. My last name is Lofton so I decided to use that plus the number 22 because my birthday is September 22nd.” Clever. As we finish our conversation, I ask Tareka what she wants her clients to experience at Loft22. She immediately answers, “True Southern hospitality at the intersection of your life events. It’s the most important thing to me.” After we part, I climb into my car with an unconscious grin on my face. It takes me a minute to realize it. Reflecting on our time together that morning, I realize that I now have one more reason to appreciate this city.

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enchanted VAIL by Jocelyn Tatum If the world was not already a magical place, the holidays dust even more allure and charm onto everything. Unfortunately, North Texas is not known for snowy sleigh rides straight out of Norman Rockwell paintings. There are, however, enchanted places in the world that have a few more lights, a little more snow, a few more cups of hot chocolate, ice skating rinks and that intangible warm feeling the holidays bring, far away from snarled traffic and angry holiday shoppers. I love going to Vail, Colorado, during the holidays. Every roundabout in town, one of which is at every intersection, has bright lights climbing the heights of giant native fir trees. Festive homes flank the valley floor. What we call a Christmas tree and only see in Christmas tree lots or farmer’s markets in North Texas, and only in November and December, is a natural part of the landscape there. Snow blankets the banks of the babbling creek that runs through the small village at the base of Vail Ski Resort. The skiing. Oh, the skiing! People travel from all over the world to experience the skiing in Vail. I like to be active, and the skiing in Vail is brilliant. Forbes magazine recently named Vail the “King of Ski Resorts” because it is truly a giant winter playground, complete with a variety of ski runs for all skill levels. There are times when I am taking the ski lift to the top of the mountain to get to those wide-open back bowls, I close my eyes and pretend I am flying through the trees. Everything is so quiet up there because most of Vail’s wildlife is either asleep under the layers of white snow that turns to glitter when the sun shines upon it, or has migrated south for the winter. There is a Danish

While I adore Vail, there are many other amazing holiday destinations:

word that does not have a direct translation into English New York City, NY that has recently become popular. “Hygge” literally Rockefeller Center, Fifth Avenue window decorations, NYC means “to give courage, comfort, joy,” but it really dining, Central Park refers to a feeling of coziness, comfort, and well-being. During the holidays, Vail oozes hygge. The softlyJackson Hole, WY lit restaurants and shops that line the cobblestone Winter sports, mountains, holiday dining at White Buffalo, paths of the village are reflected in the smiles of the snowmobiling, dog sledding, happy skiers. sleigh rides Speaking of hygge, there is a new store in Vail called Chicago, IL Hygge Life. They will have a booth at The Kris Kringle German Christmas Market, Market that runs December 15th and 16th. The Kris the glowing Magnificent Mile, the city’s giant tree Kringle Market has the charm of Colorado summer farmer’s markets but is packaged with glittering gift North Pole, AK wrap and snow. Not only does it showcase the work of the Santa Claus House, the local artists and artisans, it is also a foodie’s dream with charming town, and maybe even the Aurora Borealis, nature’s delicious baked goods from local bakers. own light display The booths at the market range from sellers of Willamsburg, VA handmade bags to a woman who makes hats from old Enjoy a historic Christmas cashmere sweaters she gets from the Salvation Army. the way they did during They will have baked goods, candles, ornaments, colonial time handmade toys, locally-cured meats, and so much more available for purchase. There will be carolers strolling through the market, adding to the holiday mood, and there is a rumor that Santa might make an appearance! Lest you think that Vail is only about skiing and shopping, dining in Vail can only be described as world-class. It claims the best, most creative restaurants out of any ski resort in the nation. Every paradise setting seems to draw in all types of creative people, and great chefs are certainly creative. Restaurants with intimate scale and near-perfect atmosphere offer menus that keep my mouth watering until the next time I get to go to Vail. A few of my favorites are Sweet Basil, Mountain Standard, and Larkspur. Vail residents and visitors are invited to the enchanting Vail Village Tree Lighting Ceremony at on Sunday, December 16, while the Dickens Carolers will perform on Wednesday, December 19, at the village library. There is something very special about spending the holidays in a small town, surrounded by majestic snow-capped mountains. To my mind, Vail is the perfect place to be during the holidays.

MW: Why did you decide to open up a storefront on Magnolia? KD: I live three blocks from here. I like the vibe. The hood. It’s something I wanted to be a part of.

K E N D A L L D AV I S

CL AY by Sarah Angle

For Kendall Davis, her life has always been about art. The 51-year-old native Texan grew up on a small farm in Granbury where she learned the value of hard work. You can see an intensity in her no-nonsense blue jeans and short haircut that’s classic and simple, just like her designs. The dedication to craft and experience of working with hands is something she brings to her functional designs today. The former high school art teacher and nationallyrecognized fine artist started Kendall Davis Clay full time about a year ago. In August of 2018, she opened her first brick and mortar storefront on Magnolia Avenue. Today, she’s making functional ceramic pieces for restaurants like Grace and Magdalena’s, along with mugs, vases, and platters, for everybody and every occasion.

MW: What’s your best-selling piece of pottery? KD: Mugs. They range in price from $35 to $39, and they make a great gift for anyone in your family or circle of friends. MW: What can I get my mom for Christmas? Or my sister who has everything? KD: I feel like I have a gift for every price point. One pretty bowl, for example. Or, if you want to spend a little more, I have large platters and serving bowls. Nesting bowls are a great little gift, too. MW: Why does shopping local matter in today’s economy and the Fort Worth community? KD: Well, you get to meet the artist who made the piece that you’re using every day. And you get to know the history, time, and design that went into it — which is cool. And then you’re putting dollars back into the community. Supporting local is a big deal, and it’s something that the Near Southside does really well. MW: So, I might be hosting Thanksgiving at my house this year for the first time. Eek! I want it to be memorable, and I want my dining room table design to stand out and be a shared experience for guests as well as the beginning of a new tradition. Got any words of wisdom? KD: I think it’s neat to mix in the modern with the old. For example, use some of your grandmother’s plates but buy a new platter to serve the turkey or cranberry sauce. Then you can use that platter every year and pass it down to the next generation. The colors of pottery that I create — creamy white, black, and

speckled — are neutrals, which means they go with anything and really allow people to engage with the beautiful form of the piece instead of its pattern. Plus, it’s a nice contrast to the often busy (and eclectic) array of heirlooms we all display during the holidays. MW: What’s the biggest thing you’ve learned about yourself as a business owner? KD: I’m not the type of artist who can work in a vacuum. I get to know my customers, and I enjoy making connections with them, just like I wanted to make connections with my students when I was a teacher. MW: Describe the process behind creating one of your signature mugs. KD: From beginning to end, it takes about seven days to create. It’s time consuming and extremely physical, but that’s the part about ceramics that I like. When I did professional photography, I just pushed a button. But here, it’s all about the process: loading the kiln, unloading the kiln, glazing, trimming, recycling clay. MW: How would you define your style as an artist? KD: I’ve always been interested in the idea of reductionism or minimalism — reducing the form to its essence with minimal use of color. My pieces are functional designs that are made for life. They are the little pieces of art that you can literally carry with you and incorporate into your day. Long-term, I hope people buy pieces — like the platters for holidays meals — that can be passed down to friends and family members. It’s that lasting connection with the art and the beautiful simplicity of life that I hope to share with my community.

Madeworthy sat down with Kendall outside of her Near Southside shop one humid September day to talk about the art of business and the business of art.

photo by Meredith Bond Steele

Join us for an admissions event! RSVP at tvs.org/admissions K-12 OPEN HOUSE Sunday, November 4, 2-4 p.m. KINDERGARTEN RACCOON AFTERNOON Tuesday, November 27, 4 p.m. LOWER SCHOOL MUSIC & SCIENCE EXPERIENCE Tuesday, January 15, 4 p.m. UPPER SCHOOL OPEN HOUSE Wednesday, January 23, 12:15 p.m. MIDDLE SCHOOL OPEN HOUSE: Friday, February 8, 12:15 p.m.

Partners in Learning. Experts in Education. TrinityValley School

TVS

K-12, Coed, Independent School | tvs.org

O U R C O M M U N I T Y ’ S M O V E R S & S H A K E R S by Lee Virden Geurkink

Shawn McCorkle is proud to announce the opening of Summer Creek Animal Clinic, a certified Fear Free veterinary clinic. Dr. McCorkle and his staff assess every pet’s fear, anxiety, and stress level and use a multi-faceted approach to ensure a positive experience for both the pet and owner. They provide an experience which is consistent, thorough, transparent, honest, and fair. Dr. McCorkle, his wife Jessica, and the staff of Summer Creek Animal Clinic look forward to meeting you!

Local teacher and former newspaper reporter Allison Speer has published her first book, Theodore: The Turkey Who Found a Zoo, based on the true story of a local wild turkey who adopted the Fort Worth Zoo as his home. Funny and accessible, with bright, fun illustrations, Theodore is available for purchase on Allison’s website, www.allifishpress.com, and at Monkey and Dog Books on West 7th Street.

Cassie Walker has joined Bank of America Merrill Lynch as a Vice President of Relationship Management. She will be tasked with serving the Fort Worth market within the business bank. Cassie also serves on the boards for CREW Fort Worth and the Real Estate Council of Greater Fort Worth. She resides in Keller, Texas, with her husband and 2 kiddos.

At the Fort Worth ISD Special Ed PTA’s recent Back to School Meet and Greet at Cook Children’s Hospital on August 30, Lili Reecer (the Lili of local restaurant Lili’s Bistro) and her fox dragon mascot “Jack” were on hand, along with two Disney Princesses and Mrs. Texas, to help welcome the children and their families to a new school year. Lili is a freshman at the Hill School of Fort Worth and creates fursuits, or mascots, in her spare time. Each character has its own “fursona,” complete with backstory. Her creativity, passion, and talent in creating these characters is wonderfully inspiring!

Amy Shackelford has been named General Manager, Amenities of Frost Tower Fort Worth. While working for Sedona Production at Cendera Center as President, Amy consulted on the Hospitality/Amenities of the Frost Tower project for ten months. A veteran of the events industry, Amy and her husband have created a full and meaningful life, raising “two Southern boys” while managing a growing career.

After almost 5½ years in a corner of Feastivities Gourmetto-Go Market, owner Shelley Lowe is thrilled to announce that Monkey and Dog Books has moved to their new home. Now happily settled on West 7th Street, Monkey and Dog has expanded. Customers will find that the collection of children’s books is still as lovingly curated as ever and that the shop has expanded to include YA and adult books, as well as all sorts of book-related gifts. Shelley and her staff invite all to come in and enjoy a cup of coffee while finding the perfect book!

Jamey Ice and Jimmy Williams, who are transforming the traditional real estate model by building a one-stop buy/ sell/renovate company called 6th Avenue Homes, have found a new way to break the mold with a series of for-sale open houses featuring live concerts by local musicians. Abraham Alexander, Grady Spencer, and Josh Weathers are just some of the musicians who have performed in these innovative House Shows. For information on upcoming shows, please visit www.6thavenuehomes.com

Darbie Brown and Brett Oliver are two busy wives and moms who were looking for versatile apparel that could take them through their busy days. Their creation, the Bubble Skirt, is not just another athletic skirt. It can be paired with multiple pieces in your closet. Brett and Darbie are creating other designs, and a children’s line will be available soon. Keep up with new launches and The Bubble fashion ideas at: facebook.com/thebubbleskirt or Instagram.com/thebubbleskirt and order online at www. thebubbleskirt.com

Faith Geiger is the founder of both Collective Growth Designs and FemCity FWTX Collective. Collective Growth Designs is an integral coaching and advising company that supports individuals and business in their journey toward fulfilling their highest potential, while FemCity FWTX Collective, launched with MaryAnn Means-Dufrene and Staci Kirpach, is a mindful networking platform for women who either own a business or are leaders in the company in which they work. Through both of her endeavors, Faith guides, encourages, and supports her clients and her friends to bring out the best in everyone.

Michelle Gregory’s Funkytown Flavors is reviving the forgotten art of canning by making salsas, peppers, and jams. Beginning as just a hobby from a desire to make home-made jams and jellies for her family and friends, the company was launched to serve the growing Fort Worth foodie movement with modern flavors while honoring traditional methods from our past. Funkytown Flavors products can be purchased for delivery or pickup by contacting them through their Facebook page or directly at funkytownflavors@funkytownflavors.com

Wyld Empyre is a new exotic skin handbag line founded and designed by Lauren Blake. Launched in October, the line features three different styles: the Teddy Clutch, the Shannon Belt Bag, and the Carlton Knot Tote. All are made with responsibly-sourced skins such as python, ostrich, alligator, and whip snake. Wyld Empyre pieces are now available for purchase at www.wyldempyre.com and in upcoming trunk shows.

Mouty Shackelford’s innovative "sewn paint" creations are commanding the attention of the art world in Fort Worth and beyond. This summer, her work was selected for display in four different juried gallery shows in Cowtown and in Brooklyn, New York. On two of these occasions, her work was selected Best in Show by the jury. Mouty (pronounced “Moody,” like the British prog-rock band The Moody Blues) was also featured in a curated double show with local artist Cynthia Lewis at the Fort Worth Community Art Center.

November 9, 2018 – January 1, 2019

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PEPSI, PEPSI-COLA and the Pepsi Globe are registered trademarks of PepsiCo, Inc. Rudolph the Red-Nosed Reindeer and all related elements © & ™ under license to Character Arts, LLC. All rights reserved.

by Mary Kate Piotrowski

GIFT

Choose from one of their precurated gift boxes or create your own customized box using their Build-A-Box feature. For even more guidance and assistance, Piotrowski will act as your personal Gift Concierge and customize gifts of all sizes based upon your needs and preferences. All gift boxes are beautifully finished with a gift tag, ribbon, and handwritten, personalized card. Good Gift Delivered hand delivers locally in Fort Worth and ships nationwide. Attention is paid to every detail and it shows. You will not be disappointed!

GUIDE

There really is no better feeling than surprising someone important to you with an unexpected and totally spot-on gift. Okay, okay, maybe receiving an excellent gift can rival that emotion. In either case, I’ve compiled a list of this season’s favorite products for you to reference as you navigate your way through the holidays. Feel free to use it as a tear-sheet to hand out as your own personal Wish List. I know I will!

for mom:

Mary Kate Piotrowski started Good Gift Delivered with one goal in mind: to make sending beautiful, stylish gifts simple and easy, regardless of budget or occasion.

Winton + Waits works closely with local non-profit The Net to produce bath products that directly benefit the brave survivors of human trafficking and exploitation. Talk about a gift that gives back. If you don’t already know about Fetching Fort Worth, you don’t know what you’ve been missing. Since opening in 2017, this appointment-only shop has dedicated itself to offering a private shopping experience for ladies, with stylish clothing and accessories all under $65. In its new home in the Foundry District’s Craftwork Coffee, Fetching Fort Worth continues to do just that, all within feet of a killer latte. With her gift card, mom gets the ENTIRE store to herself for an hour, free to try on as many or as few pieces as she pleases.

tween daughter: GOOD GIFT DELIVERED BOX: Winton + Waits bath products, Slow North/Ardent Hands Monstera Leaf Migraine Mask & Neck Wrap, Slow North Eucalyptus + Lavender Candle

for dad:

FORT WORTH

You can never go wrong with a nice bottle of whiskey for dear old Dad, especially one from the local Firestone & Robertson Distilling Company. We are huge fans of their award-winning TX Whiskey and give it alongside our Good Gift Delivered BBQ Box. Learn inside tricks of the trade straight from Aaron Franklin of Austin’s legendary Franklin BBQ in the Franklin Barbeque cookbook he co-authored with Jordan Mackay. It is a self-prescribed “Meat Smoking Manifesto” and definitely lives up to the claim. GOOD GIFT DELIVERED BOX: “Franklin Barbeque” cookbook, BBQ multi tool, baggu, whisky stones, bull wine stopper/pourer SHOP LOCAL: Bottle of TX Whiskey

GOOD GIFT DELIVERED BOX: How to Accessorize” book, Korean Beauty Sheet Masks, Bath bomb, Hair Coils, Que Water Bottle SHOP LOCAL: Gift Certificate to B Kids

Finding the right gift for your tween-age daughter is like trying to solve a New York Times crossword while juggling. On a unicycle. For every answer you think you have, you’re stumped on the next clue. Celebrate the small victories. As she is most certainly developing her own voice and sense of style, I would suggest a copy of How to Accessorize: A Perfect Finish to Every Outfit. It’s a beautiful book full of great tips and suggestions for all ages. We threw in some fun Korean beauty skincare masks, a bath bomb, hair coils, and a gift certificate to local clothing store B. Kids. B. Kids has the best selection of youth clothing this side of Dallas. Ranging from infant to tween, they offer stylish, age-appropriate options that even a tween would approve of. Why a gift certificate and not specific brand or article of clothing? If you need to ask, you’ve never known a tween-age girl.

SHOP LOCAL: Gift certificate to Fetching Fort Worth OR Tribe Alive for a personal shopping day

brother-in-law: GOOD GIFT DELIVERED BOX: Jack Rudy Cocktail Co. Bourbon Soaked Cherries & Aromatic Bitters, FW Locals glasses, Blackwing Journal and Accessory set, Compartes “The Nightcap” Chocolate Bar

Say Uncle! He’s the fun uncle to your kids. What do you get the guy who’s always in a good mood, always ready to play, and when asked, has no idea what he wants? We are in love with the craftsmanship and details of the Blackwing leather notebook, 602 graphite pencil, point guard, and sharpener. Partnered with some craft cocktail supplies and glasses from Fort Worth Locals, this gift is sure to be loved.

(soul) sister:

high schooler:

She knows all your secrets, can tell what you’re going to order before you order it, knows precisely what you’re thinking by the expression on your face, and will be there for you no. matter. what. She gets you. It doesn’t matter if she is your biological sister or your sister from another mother, she deserves the best. Delight her with something she never knew she’s always wanted. We slipped a pair of stunning statement earrings from local jewelry gurus Lola + Lina into our Good Gift Delivered Beautiful Box for the ultimate girl gift.

The best gifts for the big kids are experiences. Why not start planning your first epic road trip together? Choose a National Park (or two) and commit to a trip for spring break or summer vacation. We filled our Good Gift Delivered Wanderlust Box with this spirit in mind and made sure to include a special hand-sewn Dopp Kit and Luggage Tag from Fort Worth’s own W Durable Goods. Don’t forget to make a playlist! GOOD GIFT DELIVERED BOX: Enamel Camp Mugs, Compartes S’Mores, Multi-Tool Key Chain, “Greetings From…” (National Parks Postcards)

GOOD GIFT DELIVERED BOX: “Eat Beautiful” book, quartz face roller, Sleep Scrunchies, Sparkling Rose Gummies

SHOP LOCAL: W Durable Goods Dopp Kit ($60), If Lost Return Here Luggage Tag ($19)

SHOP LOCAL: Lola + Lina Earrings

CULTIVATE CONGREGATE CELEBRATE Sit back, relax, linger… Join us at Branch & Bird to share delectable plates with friends and family. Enjoy a fresh and unique menu while taking in Downtown Fort Worth from 12 stories up.

640 Taylor Street, Fort Worth, TX 76102

682.785.8888 | BranchBirdFW.com

Fort Worth’s NEW Center of Attention PalmWood has mastered the art of bringing people together. From our sophisticated ballroom to our executive boardrooms, our event spaces provide the perfect setting. Everything is in place for you to make the perfect first – and lasting – impression.

Frost Tower Fort Worth 640 Taylor Street Fort Worth, TX 76102 682.785.8875 PalmWoodEvents.com

Give the gift of membership! Word Find

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DISCOVER

W E

W O

WONDER

PEACE

SCIENCE

See how many words you can find from the list below!

WOW GIFT MUSEUM

DinoGlow

fortworthmuseum.org

F O R T W O R T H R E A L E S TAT E

4208 Glenwood Drive | 76109 | $749,000

3918 Hamilton Avenue | 76107 | $1,274,500

4823 Lafayette | 76107 | $1,135,000

joseph berkes

joseph@williamstrew.com 817.266.1355

3317 Chaparral Lane| 76109 | $855,000

4117 Lovell Ave | 76107 | $315,000

1455 W Magnolia Ave | 76104 | Mid $300K - $400K

Carley J Moore

Will Northern

cmoore@briggsfreeman.com 817.734.8185

will@northernrealtygroup.com 817.920.0000

120 Aledo Ridge Road | 76126 | SOLD

Kipling Lear Farm | PArker County| 73 Acres | $8,850,000 | Price Improvement

Big Water Ranch | Parker County| 494 Acres | Sold

Cecile Montgomery

allen crumley

cecile@burtladner.com 817.992.9620

allen@williamstrew.com 817.862.4459

2563 Stadium DRIVE | 76109 | $539,900

4108 Modlin Avenue | 76107 | $1,199,000

6002 Kenilworth | 76001 |$244,900

RICk Wegman & john giordano

Angie Murphy

rickw@gwwrealestate.com | 817.584.7033 johng@gwwrealestate.com | 817.991.1862

angie.murphy@cbdfw.com 817.825.4786

here. I feel a profound sense of gratitude and privilege.”

A MARRIAGE OF

HEARTS &

TRADITIONS by Edward Brown By the time I was old enough to form long-lasting memories of Thanksgiving and Christmas, my mother was well-adapted to traditions of turkey, piles of presents, and Christmas trees. My mom, now a U.S. citizen, immigrated to the United States from Korea in 1975 at the age of 15 with her parents and two brothers. Her name, MiWon, means “beautiful garden.” As I interviewed her over the phone for this story, I realized that we had never really talked about her early years in this country. I regretted waiting so long but was eager to make up for lost time. I wanted to get a feel for what holidays were like in her native country, so I started by asking about Korean Christmases in the 1960s and early ’70s. “Christmas was experienced mostly in church where we would make ornaments and hear choir programs,” she said. “This idea of giving presents was not [familiar to us]. Korea was economically [poor] at that time. It’s nothing like it is today.” Thanksgiving in America took her by surprise. Shortly after her family settled in Philadelphia, my mom went out for a late-night walk with a friend who was also from Korea. It was November and was freezingly cold. She passed several well-lit dining rooms as she strolled through her row house neighborhood. Each window appeared like a glimpse into paradise to my newly-arrived mom. Not only were these people warm, cozy, and (largely) smiling, every table was overflowing with giant roasted birds, piles of mashed potatoes, and dishes my mom had never seen before. She laughingly described how she probably looked like a Dickensian orphan peering into those windows in the dead of winter. “I kept seeing these families having feasts,” she recalled. “I didn’t know what was happening. Later, my friend explained that it was what people do in America on Thanksgiving Day. I never forgot that.” Her parents, Jasun and Induck Choi, never developed a taste for turkey. Personally, I don’t blame them. The choice of turkey meat as the central dish of a major holiday is hard to justify, in my opinion, when there is an international trove of culinary treasures to choose from. The Choi side of my family is represented in the piles of grilled Korean-styled cuts of beef and pork that are a staple of our family’s blended Thanksgiving Day feasts. There’s always oyster dressing, gifted in spirit from my late Midwestern grandmother, Lucille Brown, and “never-canned” cranberry dressing. Yes, there is always a turkey at our table. My mom adopted (some would say finally gave into) the tradition back in 1983. She has long mastered the fowl art of basting and roasting a whole turkey, but there were a few missteps along the way. The first year’s turkey came with the biggest surprise. The nicelypacked bird came with a paper bag of giblets that was tucked deep inside the bird’s abdomen. My mom didn’t question the oven-readiness of the turkey and tossed it into the oven, bag and all. “As I was serving dinner, I put my hand in there and found this bag of giblets and gizzards,” she said with a laugh. “The bag came out, and I didn’t know what it was.” The next Thanksgiving brought new lessons. After taking the word “stuffing” literally, my mom thought the bready filling needed to be “stuffed” tightly inside the bird. When the turkey was unveiled, the cornbread filling had baked hard as a rock. We ate our centerpiece turkey sans stuffing that evening. “Thanksgiving is my favorite holiday, even more than Christmas,” she told me. “It’s uniquely American. It’s sort of the prelude to the holiday season. The idea of having family and sharing a meal in gratitude makes it the most wonderful holiday of all.” We often invite friends and extended family to the Brown Thanksgiving dinners. We’ve had as many as 25 guests at our home, many of them from South America and East Asia. “It has become even more joyful after having a grandson, Isaac,” she added. “It’s a great memory building experience for Isaac because Thanksgivings here are a combined cultural experience. The holiday is a chance for me to express the gratitude I have at being able to come here, be educated, and have my children grow up

It speaks to the universality of this country’s founding values that dozens of men and women from several countries and different belief systems can so seamlessly gather together to celebrate this great American holiday. A focus on friends, family, and gratitude are at the core of this holiday, as my mother has taught me. The food and sides? Well, that’s just gravy. Christmas brought new learning opportunities for my mom. Gift giving wasn’t part of the culture in Korea when my mom was little. Santa Claus was only a vague concept. American pop culture hadn’t quite reached Korea’s shores. The gifting of Christmas cards and celebrations at church were the only commonalities my mother saw between her childhood experiences of Christmas and her first memories in this country. Even during her first few years in Philadelphia, her parents weren’t quick to adapt to Christmas trees and wrapped gifts. They were too busy putting in overtime to support their recently transplanted family. My mother recounted a funny story about her first Christmas gift, which she received from my father, Timothy Brown. “You guys were not even a year old,” she told me, referring to my twin brother and me. “We were living in Denton. Your father and his friend Jeff Calhoun decided they would go out and buy gifts for their wives. Your dad put his gifts on the closet shelf. I had never been given a gift for Christmas, and I was dying to see what my gift was. I couldn’t stand it. When he was gone, I opened it. Guess what I found: a pair of large rubber gardening gloves. I never garden, and my hands are small. I was very offended.” When she confronted my dad, he just laughed. He had given my mom’s gift to Jeff, knowing that my mother was likely to spoil the surprise. My dad had likewise hidden his friend’s gift in the closet. Around this same time, the Brown family’s most notorious holiday story occurred. I was too young to remember the details, but I do remember the moment our family television left the confines of the entertainment center and flew onto our front yard with a resounding crash. It was New Year’s Day in the mid ’80s. My dad was in full holiday vacation mode, meaning he had no real plans other than watching football games all day. This time-honored American tradition did not impress my mother. To her, the first day of January set the tone for the year so should not be spent watching football. When hours of nagging and prodding failed to extricate my pop from bed, my mom grabbed our only television and unceremoniously threw it onto the front yard where it broke. Her father bought us a new TV soon after, but the incident taught us all to take MiWon’s warnings more seriously. I hope readers can relate to these stories. Both my parents teach piano, as do I, and I see an interesting analogy to the merging of holiday traditions in classical music. The idea of two different personalities meeting, developing together, then emerging as one is exemplified in the centuries-old sonata form that formed the basis for piano and orchestral writing beginning in the late 18th century and continuing to this day. Sonatas begin by introducing two themes, which then undergo a “development” that often sounds like upheaval or strife. After the turbulent middle sections, both themes arise again in the recapitulation, but this time, they are played in the same key. The great composers were keen to use structures and forms that tapped into universal experiences. The oftenrosy endings are perfunctory at best. It’s the conflicting development that fuels the sonata form. The process of blending holiday traditions, whether from divergent cultures or religions, similarly includes a few hiccups along the way. Most of my Christmas memories center around waking up early to tear through mountains of gifts. And that was the idea. Christmases became about my brother Tim and me. While the turkeys sometimes came with giblet bag surprises and the early attempts at gift giving had missteps, in my parents’ eyes, my brother and I represented the harmonious blending of two cultures. Now, our Christmas holidays revolve around my son, Isaac. He loves playing the role of waiter at our holiday dinners. He’s at ease bringing plates of turkey with kimchi side dishes to guests. Our family traditions will enrich his life, but what I hope he takes away from those moments is what matters in a more universal sense — that our family takes time to express gratitude for the opportunities we’ve been afforded by our elders, this country, and a loving God. On behalf of the Brown/Choi family, we wish everyone peace, joy, and no broken televisions this holiday season.

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