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    Meatless Mondays Drama

    Protein guidelines vanish from Texas Agriculture website following Meatless Monday drama

    Teresa Gubbins
    Sep 15, 2014 | 11:48 am

    The Texas Department of Agriculture seems to have scrubbed the idea of meatless eating from its website. A nutritional fact sheet that was on the organization's site, which gave equal credence to beans as a source of protein, was taken down on or about September 14.

    The mysterious disappearance of the fact sheet comes on the heels of a tinfoil-hat editorial written one week ago by ag commissioner Todd Staples, about the Meatless Monday campaign that is being adopted by more Texas schools. Staples called the Meatless Monday initiative "a carefully orchestrated campaign that seeks to eliminate meat from Americans' diets seven days a week — starting with Mondays."

    The editorial was a response to his discovery that the Dripping Springs school district had instituted a Meatless Monday program at a few of its school cafeterias. John Crowley, who heads childhood nutrition services, defended the overture, saying that it was intended to encourage healthy and environmentally conscientious eating. "Are we having a war on meat in Dripping Springs? Definitely not," he said.

    Staples' editorial was, in fact, a contradiction of advice offered on the organization's own "Square Meals" website. Square Meals is the Texas Department of Agriculture's school nutrition education and outreach program, funded by the U.S. Department of Agriculture, Food and Nutrition Service.

    One nutritional fact sheet, called "Rate Your Plate," makes — or should we say, made — the suggestion that beans could serve as a viable source of protein, right up there next to chicken, turkey, fish, lean beef and pork.

    That fact sheet was still on the website on September 12; but it has now vanished.

    Bryan Black, director of communications for the organization, acknowledged that the guideline sheet had been removed.

    "The document you are referring to offered advice that was neither complete nor scientifically based and does not reflect the position of the agency," he said.

    According to federal guidelines for child nutrition, even if a meal is 100 percent plant-based, a child would still receive adequate protein. Are beans, which were considered a perfectly good source of protein in Texas one week ago, no longer viable?

    Fortunately, St. Bernard of Clairvaux Catholic School in Dallas posted the fact sheet on its "Virtual Cafeteria" page, in all its colorful glory. Unlike Staples, the good people of St. Bernard of Clairvaux Catholic School have not received at least $116,000 in contributions from beef producers and ranchers since 2010, and they are more impartial when it comes to matters of nutrition.

    The now-verboten sheet recommends that children "fill up on veggies," whole grains and lean protein. "Build up with lean protein (meat & beans)," it reads. "Choose skinless chicken and turkey, fish, lean beef and pork or beans." And here's one of its six bullet points:

    Substitute beans for meat once a week.

    Sort of like what the Meatless Monday program recommends.

    Texas Department of Agriculture commissioner Todd Staples likes meat.

    Texas Agricultural Commissioner Todd Staples
    Photo courtesy of Todd Staples
    Texas Department of Agriculture commissioner Todd Staples likes meat.
    unspecified
    news/restaurants-bars

    Hummus News

    Revered family-owned Mediterranean restaurant debuts in North Dallas

    Teresa Gubbins
    Dec 18, 2025 | 5:32 pm
    Zon Zon
    Samantha Marie Photography
    Zon Zon food spread

    An upscale Mediterranean restaurant is coming to North Dallas from a trusted name: Called Zon Zon, it'll open at 5455 Belt Line Rd. #130, in the Work/Shop center, and it's from hospitality group Yela Concepts, led by Yaser Khalaf (Darna, Baboush), together with his son Mak Khalef in their first collaboration.

    According to a release, it'll open on December 22.

    Named for Mak's sister Zaina (“Zon Zon”), the restaurant will be open for lunch and dinner with a refined take on Mediterranean dining, rooted in tradition but with modern influences.

    "We tried to merge what embodies Mediterranean cuisine with dishes that people in Dallas love," Mak says. "A lot of the dishes we have on menu are Mediterranean but have American and Texan influences."

    Mezze favorites include hummus topped with green shatta and extra-virgin olive oil; baba ghanoush with charred eggplant, tahini, dukka, and pomegranate; crispy cauliflower with saffron labneh; tuna neya with tahini, mixed pickles, and Aleppo pepper; and kibbeh with ground lamb, onions, pine nuts, and dill labneh.

    Salads include seared tuna salad with freekeh and golden beets; Tahini Caesar with tahini–Caesar dressing and za’atar croutons; and roasted beets with burrata, oranges, and pistachios.

    Entrées include roasted chicken with garlic-batata and pomegranate jus; chicken shish kebab over saffron rice with almonds and raisins; hanger steak shawarma frites — a clever twist on steak frites with hand-cut fries; ZZ’s Wagyu cheeseburger with smoked provolone and house pickles; Prime ribeye with za’atar chimichurri and heirloom carrots; and apricot lamb couscous.

    The beverage program complements the menu with a Mediterranean-focused wine list and creative cocktails such as the coffee-kissed Midnight Istanbul and ZZ’s Margarita, with burnt pineapple and ras el hanout.

    Designed in collaboration with Dallas-based Coeval Studios, the restaurant features a 2,130-square-foot interior with an expansive 735-square-foot patio that seats 76, for a total occupancy near 100.

    The restaurant boasts an open kitchen, while decorative finishes include modern woodwork, rich textures, and Middle Eastern-inspired details — stylish yet inviting, with a setting that feels like home.

    “The inspiration behind Zon Zon came from wanting to create the kind of place we’ve always wished existed — a neighborhood Mediterranean spot that feels both familiar and exciting," says Yaser in a statement. "We wanted to create a comfortable space where guests can meet up with friends or neighbors on a regular basis."

    Mak went to college to study biomedical engineering, but says he couldn't resist the lure of the restaurant world in which he grew up.

    "Zon Zon is a reflection of everything we love about food," Mak says. "What makes this especially meaningful is building it with my dad — bringing our family’s story and passion to the table."

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