• Home
  • popular
  • Events
  • Submit New Event
  • Subscribe
  • About
  • News
  • Restaurants + Bars
  • City Life
  • Entertainment
  • Travel
  • Real Estate
  • Arts
  • Society
  • Home + Design
  • Fashion + Beauty
  • Innovation
  • Sports
  • Charity Guide
  • children
  • education
  • health
  • veterans
  • SOCIAL SERVICES
  • ARTS + CULTURE
  • animals
  • lgbtq
  • New Charity
  • Series
  • Delivery Limited
  • DTX Giveaway 2012
  • DTX Ski Magic
  • dtx woodford reserve manhattans
  • Your Home in the Sky
  • DTX Best of 2013
  • DTX Trailblazers
  • Tastemakers Dallas 2017
  • Healthy Perspectives
  • Neighborhood Eats 2015
  • The Art of Making Whiskey
  • DTX International Film Festival
  • DTX Tatum Brown
  • Tastemaker Awards 2016 Dallas
  • DTX McCurley 2014
  • DTX Cars in Lifestyle
  • DTX Beyond presents Party Perfect
  • DTX Texas Health Resources
  • DART 2018
  • Alexan Central
  • State Fair 2018
  • Formula 1 Giveaway
  • Zatar
  • CityLine
  • Vision Veritas
  • Okay to Say
  • Hearts on the Trinity
  • DFW Auto Show 2015
  • Northpark 50
  • Anteks Curated
  • Red Bull Cliff Diving
  • Maggie Louise Confections Dallas
  • Gaia
  • Red Bull Global Rally Cross
  • NorthPark Holiday 2015
  • Ethan's View Dallas
  • DTX City Centre 2013
  • Galleria Dallas
  • Briggs Freeman Sotheby's International Realty Luxury Homes in Dallas Texas
  • DTX Island Time
  • Simpson Property Group SkyHouse
  • DIFFA
  • Lotus Shop
  • Holiday Pop Up Shop Dallas
  • Clothes Circuit
  • DTX Tastemakers 2014
  • Elite Dental
  • Elan City Lights
  • Dallas Charity Guide
  • DTX Music Scene 2013
  • One Arts Party at the Plaza
  • J.R. Ewing
  • AMLI Design District Vibrant Living
  • Crest at Oak Park
  • Braun Enterprises Dallas
  • NorthPark 2016
  • Victory Park
  • DTX Common Desk
  • DTX Osborne Advisors
  • DTX Comforts of Home 2012
  • DFW Showcase Tour of Homes
  • DTX Neighborhood Eats
  • DTX Comforts of Home 2013
  • DTX Auto Awards
  • Cottonwood Art Festival 2017
  • Nasher Store
  • Guardian of The Glenlivet
  • Zyn22
  • Dallas Rx
  • Yellow Rose Gala
  • Opendoor
  • DTX Sun and Ski
  • Crow Collection
  • DTX Tastes of the Season
  • Skye of Turtle Creek Dallas
  • Cottonwood Art Festival
  • DTX Charity Challenge
  • DTX Culture Motive
  • DTX Good Eats 2012
  • DTX_15Winks
  • St. Bernard Sports
  • Jose
  • DTX SMU 2014
  • DTX Up to Speed
  • st bernard
  • Ardan West Village
  • DTX New York Fashion Week spring 2016
  • Taste the Difference
  • Parktoberfest 2016
  • Bob's Steak and Chop House
  • DTX Smart Luxury
  • DTX Earth Day
  • DTX_Gaylord_Promoted_Series
  • IIDA Lavish
  • Huffhines Art Trails 2017
  • Red Bull Flying Bach Dallas
  • Y+A Real Estate
  • Beauty Basics
  • DTX Pet of the Week
  • Long Cove
  • Charity Challenge 2014
  • Legacy West
  • Wildflower
  • Stillwater Capital
  • Tulum
  • DTX Texas Traveler
  • Dallas DART
  • Soldiers' Angels
  • Alexan Riveredge
  • Ebby Halliday Realtors
  • Zephyr Gin
  • Sixty Five Hundred Scene
  • Christy Berry
  • Entertainment Destination
  • Dallas Art Fair 2015
  • St. Bernard Sports Duck Head
  • Jameson DTX
  • Alara Uptown Dallas
  • Cottonwood Art Festival fall 2017
  • DTX Tastemakers 2015
  • Cottonwood Arts Festival
  • The Taylor
  • Decks in the Park
  • Alexan Henderson
  • Gallery at Turtle Creek
  • Omni Hotel DTX
  • Red on the Runway
  • Whole Foods Dallas 2018
  • Artizone Essential Eats
  • Galleria Dallas Runway Revue
  • State Fair 2016 Promoted
  • Trigger's Toys Ultimate Cocktail Experience
  • Dean's Texas Cuisine
  • Real Weddings Dallas
  • Real Housewives of Dallas
  • Jan Barboglio
  • Wildflower Arts and Music Festival
  • Hearts for Hounds
  • Okay to Say Dallas
  • Indochino Dallas
  • Old Forester Dallas
  • Dallas Apartment Locators
  • Dallas Summer Musicals
  • PSW Real Estate Dallas
  • Paintzen
  • DTX Dave Perry-Miller
  • DTX Reliant
  • Get in the Spirit
  • Bachendorf's
  • Holiday Wonder
  • Village on the Parkway
  • City Lifestyle
  • opportunity knox villa-o restaurant
  • Nasher Summer Sale
  • Simpson Property Group
  • Holiday Gift Guide 2017 Dallas
  • Carlisle & Vine
  • DTX New Beginnings
  • Get in the Game
  • Red Bull Air Race
  • Dallas DanceFest
  • 2015 Dallas Stylemaker
  • Youth With Faces
  • Energy Ogre
  • DTX Renewable You
  • Galleria Dallas Decadence
  • Bella MD
  • Tractorbeam
  • Young Texans Against Cancer
  • Fresh Start Dallas
  • Dallas Farmers Market
  • Soldier's Angels Dallas
  • Shipt
  • Elite Dental
  • Texas Restaurant Association 2017
  • State Fair 2017
  • Scottish Rite
  • Brooklyn Brewery
  • DTX_Stylemakers
  • Alexan Crossings
  • Ascent Victory Park
  • Top Texans Under 30 Dallas
  • Discover Downtown Dallas
  • San Luis Resort Dallas
  • Greystar The Collection
  • FIG Finale
  • Greystar M Line Tower
  • Lincoln Motor Company
  • The Shelby
  • Jonathan Goldwater Events
  • Windrose Tower
  • Gift Guide 2016
  • State Fair of Texas 2016
  • Choctaw Dallas
  • TodayTix Dallas promoted
  • Whole Foods
  • Unbranded 2014
  • Frisco Square
  • Unbranded 2016
  • Circuit of the Americas 2018
  • The Katy
  • Snap Kitchen
  • Partners Card
  • Omni Hotels Dallas
  • Landmark on Lovers
  • Harwood Herd
  • Galveston.com Dallas
  • Holiday Happenings Dallas 2018
  • TenantBase
  • Cottonwood Art Festival 2018
  • Hawkins-Welwood Homes
  • The Inner Circle Dallas
  • Eating in Season Dallas
  • ATTPAC Behind the Curtain
  • TodayTix Dallas
  • The Alexan
  • Toyota Music Factory
  • Nosh Box Eatery
  • Wildflower 2018
  • Society Style Dallas 2018
  • Texas Scottish Rite Hospital 2018
  • 5 Mockingbird
  • 4110 Fairmount
  • Visit Taos
  • Allegro Addison
  • Dallas Tastemakers 2018
  • The Village apartments
  • City of Burleson Dallas

    The Farmer Diaries

    Texas farmer masters cuttings as creative alternative to seeds

    Marshall Hinsley
    Nov 23, 2014 | 6:00 am

    Still a novice at growing things, I feel that any new skill I learn is a huge step forward. Most recently added to my bag of tricks is the ability to do root cuttings, which allows me to propagate plants not from seed but from other plants.

    In cuttings, you take a twig from an established plant and insert it into a growing medium. If all goes well, it form roots and leaves and becomes a new, independent plant.

    I'd tried to root cuttings when I was a child but always failed. But after my wife and I took a one-evening community course on plant propagation taught by a botanist, the process became clear. I learned that you take a cutting of the stem from the most recent year's growth — distinct from older growth because it's still soft and bendable, and it has some green left in the outer skin.

    Take a twig from an established plant and insert it into a growing medium. If all goes well, it form roots and leaves and becomes a new, independent plant.

    Cut a section of a stem just below a so-called node, the place on a stem where it looks like a branch or a leaf is trying to bud out. A node is usually a thicker spot on the stem and has a concentration of literal stem cells that can become a leafy branch or roots.

    About three to four inches up from that node, cut the stem again, this time so that this top tip includes a node just below the cut. You should end up with a twig about the length and roundness of a golf pencil, maybe a little longer, with a node at the bottom and a node at the top. It's important to keep track of which tip was closest to the roots because that's the tip that needs to be designated as the bottom of the cutting.

    I trim my cuttings so that there's a leaf or two left on each one, in the upper fourth of the twig. The lower three-fourths of the cutting I dip into a container of rooting hormone powder, then immediately insert the powder-coated portion of the cutting into a small, 4-inch pot filled with moist vermiculite. All that pops up out of the top of the pot of vermiculite is a short portion of the cutting; the majority gets buried.

    The new cutting is prone to drying out, so placing a sheet of plastic wrap loosely over it will retain moisture lost from the vermiculite and create a high humidity dome for the cutting. Kept in a warm spot with only filtered sunlight, not full sun, the cutting should show signs of life in a month or two by unfurling a new leaf.

    The chances of the cutting staying alive are dismal. It may produce a little new growth, but something is very likely to go wrong: the vermiculite gets too dry, fungus attacks or the cutting just fails to thrive. Perhaps the greatest secret I learned from the class is that you should root a lot of cuttings.

    You're up against the odds for winning, so you must place your bet on dozens and dozens of cuttings to see just one take hold. Or at least I do because I'm new to this.

    Kept in a warm spot with only filtered sunlight, a cutting should show signs of life in a month or two by unfurling a new leaf.

    So last fall, when I seized the optimal time of year to start cuttings, I prepared 24. By the spring of this year, about seven looked like they took hold. By the end of summer, only one remained. But that one flourished and even flowered by August with a beautiful red bloom disproportionately large on such a tiny base.

    By October, it bloomed again. I can now plant it out in the ground, or pot it up and give it a head start before I put it out into the elements.

    Now that I've finally had success with rooting cuttings, I may never have to buy a potted landscaping plant again. I'll just root my own. What's more, I can root trees and shrubs that garden centers will never touch, such as cottonwood trees — the ones that produce the light and airy cottony seed structures that float gracefully down like snowflakes from branches towering high up in the sky, rather than the cottonless varieties.

    Save a rose
    Best of all, having acquired this new skill means I might be able to save a forgotten rose bush I've had my eye on for almost 35 years now.

    Along an abandoned rural road, about a mile from where I live south of Waxahachie, there's a forgotten homesite I found when I was a kid, back in the '70s. No house remains there; I've never seen it as it was gone long before.

    I found it one day as was riding my bike down the road and spotted irises growing along the ditch bank. So showy and un-Texas were they that I knew they had to have been planted by someone. I took in the pretty sight of the huge, soft, white blooms, each about the size of a crumpled facial tissue billowing in the wind, and then came across a scraggy rosebush.

    I concluded that I was in someone's forgotten yard. Nearby bricks forming the foundation of what looked like a fireplace confirmed my suspicions.

    Now that I've finally had success with rooting cuttings, I may never have to buy a potted landscaping plant again.

    Something about the living remnants of someone's life, by then long over, gave me a sense of curiosity tinged with sadness. Who knows how many people lived in that home, or how long ago — maybe more than a century ago, because it had disappeared long before my parents bought land nearby.

    I wondered if a woman planted the irises and if the husband planted the rose bush. They were planted from a desire to create beauty, and then a generation or two later, these living historical markers remained alive and were still creating beauty.

    In my early teens, I dug up a few dozen of the irises and transplanted them in front of my home. They were easy to relocate and have bloomed each year in their new spot for three decades now.

    But how to transplant the rosebush has always eluded me. From time to time I've visited it and thought about ways to continue its legacy before the land is sold and someone wipes it off the earth to make way for something new. But not until the plant propagation class, and my first success with rooting a cutting, did I think I stood a chance of rescuing the rose.

    On a gloomy day in early November, I returned to the site. It had been about 15 years since I'd seen the bush, even though it's just a mile or so away. The new tenants of the land run cattle on it, and they had built brush piles in the area of the homesite.

    I searched the land for more than an hour trying to find the rosebush. Crisscrossing the weedy ground, I saw that the irises were still going strong. I came across a used motor oil collection container that some miscreant had dumped on the property in the '90s. I thought the rosebush was near it, but when I found no thorny bush, I began to conclude that it had succumbed to the drought of 2011, which killed many trees throughout the state and set the ones that survived up for future failure, hence why thunderstorms seem to be toppling more trees now than ever before.

    As the sun set and the clouds darkened, in the light that remained I found the rosebush. It had hung onto life, persisting all these years in isolation with no one to see its yellow blooms. But only just barely had it survived. It had always been scraggly, but now it was a single branch with a few scrawny stems. Perhaps it had died back to the roots a few times.

    My newfound skill of plant propagation comes in what could be the last season of this rosebush's life. If I can apply what I've learned and cultivate new plants from it, the intention to cultivate beauty that its initial planter had so long ago will be renewed.

    A rose cutting blooms after being successfully rooted.

    Photo by Marshall Hinsley
    A rose cutting blooms after being successfully rooted.
    unspecified
    news/restaurants-bars

    Where to Eat

    Where to eat in Dallas right now: 10 diverse new restaurants for April

    Teresa Gubbins
    Apr 6, 2026 | 4:57 pm
    The Landing
    The Landing
    Fried appetizer at The Landing by chef Tiffany Derry.

    This April edition of Where to Eat, the monthly column from CultureMap offering recommendations on restaurants to try, features 10 new destinations — some so new that they are opening this week. If you like surprises, you're in luck: It's an especially varied lineup that includes two downtown hotel updates, a celeb chef debut, a unique food hall lunch spot, and a restaurant that combines tacos and churros under one roof.

    Here's where to eat in Dallas right now:

    CBD Provisions
    All-day restaurant at Joule Dallas hotel, closed since July 2025, has reopened for breakfast, lunch, brunch, and dinner with a new chef, menu, and interior design, following a months-long update. It's now under the direction of culinary director Sezer Deniz, who has 20-plus years experience working at Michelin-starred restaurants including the acclaimed Alinea in Chicago. He's added some French-sounding items such as Ancho Beef Bourguignon with horseradish spaetzle, but they're still keeping their signature and best known Pig's Head Carnitas, featuring a half pig's head on a plate, wherein diners pull strips of meat and tuck them into tortillas.

    Grandma’s Country Kitchen
    Southern-inspired, family-style restaurant recently opened in Southern Dallas with a menu of comfort classics like fried chicken, catfish, mashed potatoes, green beans, and desserts such as peach cobbler and banana pudding. Guests can also take advantage of catering services and events at the attached sister venue, The Reserve at Redbird, which accommodates up to 330 guests for all types of celebrations.

    InSo
    Short for Indus Social, this Southeast Asian fusion restaurant brings a lively concept to Irving, combining upscale dining and late-night lounge. They're serving a creative menu of Indian fusion food, cocktails, and entertainment, with dishes such as Chicken Tikka Tacos and a tomahawk ribeye. A notable selection of vegetarian dishes includes the Broiled Spinach, Burrata Cheese, and Artichokes with naan chips; and crepes with Swiss chard, potato, & pea tendrils. Executive chef is Michael Morabito, who comes from a restaurant family and who worked at Caesars Palace’s Palace Court in Las Vegas, The Mansion on Turtle Creek, and Colonial Country Club.

    The Landing
    The latest concept from celeb chef Tiffany Derry is this gastropub/sports bar opening April 9 at Grand Prairie's EpicCentral complex. The full menu is not yet posted online but will include smashburgers, wings, fried bologna sandwich, Caprese salad, a fried chicken salad, pasta roll-ups, and brisket egg rolls. Photos of the space show tufted couches to give it that living-room flair, for maximum comfort while watching sports and having a drink. This is the second venture in Grand Prairie for Derry and her partner Tom Foley; a location of their Italian concept Radici opened in EpicCentral in April 2025.

    Luna Roja
    New restaurant just opened at the Hilton Garden Inn in downtown Dallas, under the direction of chef Omar Larson (Kessaku, Monarch) with an American-Mex menu featuring entrees such as ancho glazed short ribs with sweet potato purée, or chipotle glazed chicken with charred poblano mashed potatoes. A dedicated taqueria menu offers tacos, served on heirloom corn masa tortillas. Luna Roja replaces Elm St. Cask & Kitchen, a Southern comfort food spot that had been there since 2019, and which replaced a restaurant called Grayson Social. Note: The hotel is under construction, but there's a separate, dedicated entrance for the restaurant.

    Pan Pa' Vos
    Bakery-cafe in far north Dallas near Carrollton combines the best traits of neighborhood bakery and French boulangerie. Founder Jaiver Diaz is a lifelong baker who opened the original location in his native Venezuela in 2017. He sold the the shop when he relocated to Dallas, where he ran a cottage bakery from his home. He opened this storefront in a former cleaners in 2025, where he's making croissants in a wide array of flavors — tiramisu, lemon curd, dulce de leche, strawberry & cream, Nutella — as well as croissant sandwiches, palmiers, Berliner-style filled doughnuts, and more. True to his Venezuelan roots, Pan serves savory empanadas as well as cachitos, a crescent-shaped roll filled with ham, ham & bacon, or ham & cream cheese.

    Park Bistro
    Food hall now open at Galatyn Commons office complex, across from the Eisemann Center for Performing Arts and the Galatyn Park Station DART rail stop, is a place to get a chef-caliber lunch at a great price. Created by Hospitality Alliance (AT&T Discovery District, Victory Social, Toyota Music Factory), Park Bistro is a cross between corporate cafe and food hall, featuring six mini-concepts under one roof, each with a different menu: breakfast, salads & sandwiches, burgers, Neapolitan-style pizzas, tacos, and gyro sandwiches. Miraculously, everything is under $10, and it's open to the public as well as workers in the building.

    Pepper Lunch
    International fast-casual chain from Japan just opened its first Texas location in Frisco in a shopping center anchored by 99 Ranch. Pepper Lunch features do-it-yourself teppanyaki, with meals served on 500 F hot plates, allowing diners to cook their own food at the table, a trend these days. Most of its menu items come in under $20 and can be complete in 20 minutes, making it a desirable option for workers and others with a limited lunch hour. The signature dish is their Pepper Rice, which comes in about a dozen options, including the best-selling Beef Pepper Rice, featuring sliced beef, white rice, corn, and spring onion.

    Shorty's
    Casual family-friendly restaurant just opened in McKinney's Historic Downtown Square, where it's channeling a quintessential Northeast-style hot dog shop. There are Coney-style hot dogs with chili, yellow mustard, and diced white onions, plus smashburgers, sandwiches, full bar, and appetizers like fried pickles. The buzzy dish is the twist on poutine which replaces traditional cheese curds with crumbled goat cheese instead (can you even call that poutine?). Founder Bryan McVay is a savvy restaurateur whose approach is informed by the street-style food culture of New York, keeping in mind portability, where you grab a bite. If that's not enough, mostly everything on the menu is $10 or less.

    Tick Tock Taco x Churro On Top
    Dual-branded restaurant in Fairview Town Center serves tacos and warm churros side by side. The idea is to start with tacos, then finish with dessert. Tacos varieties include beef bulgogi with steak and spicy kimchi, made with Zabihah halal meat, along with guacamole, salsas, sides, quesadillas, and chips. Churros come in flavors like white chocolate glaze pistachios, or get a milkshake adorned with intricately decorated churros. Fairview is their third location, but the first to add tacos — following the original in Arlington and a second shop in Richardson that opened in 2024.

    listsbestswhere-to-eat
    news/restaurants-bars
    CULTUREMAP EMAILS ARE AWESOME
    Get Dallas intel delivered daily.
    Loading...