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    The Farmer Diaries

    Texas farmer grows cat grass for garden companions

    Marshall Hinsley
    Aug 3, 2014 | 6:00 am

    Every day when I let my five cats go outside for a little recreation while I tend my garden, they stop at the first blades of grass they find and chow down on them. After about 30 seconds of gorging, they go on their way; usually one or two will soon regurgitate the greens they've just eaten.

    This daily routine of the last 10 years has proved to me that cats not only crave grass, but they also apparently need it.

    My kitty with the biggest appetite for grass is Boots, who seems to suffer the most from huge hair balls that get lodged inside her gut. A few minutes after swallowing several mouthfuls of grass, she begins to make quiet sounds of heaving. For about seven seconds, the sounds become louder, longer and less frequent until she finally brings back up what she just swallowed, and often there's a sizeable clump of fur that accompanies the grass that she's coughed up.

    After the session, she seems to feel bright, sassy and ready to tackle the day.

    My cats' consumption of cat grass is similar to how we humans grab a bottle of antacids and throw back a few tablets after a heavy meal.

    To me, the routine is similar to how we humans grab a bottle of antacids and throw back a few tablets after a heavy meal. My cats are using a natural cure for what ails them. Whether they learned this cure from their mother or somehow found it out on their own, it seems to work for them and every cat who has access to soft, green grass.

    Not all my cats regurgitate the grass they eat. The two males seem to keep it down without a problem. For them, it must provide other benefits, as a laxative or perhaps as a trace mineral and folic acid supplement. Whatever the reason for their daily greens obsession, it's clear to me that cats feel their best when they eat vegetable matter and benefit from access to a steady supply.

    The simplest way is to buy a pot at the pet store for about $6.50. However, the pots are small and usually last one cat no more than a week. A cheaper alternative is to grow it yourself.

    Cat grass seed can be found at small garden stores or at food stores such as Central Market, but the price for such specifically labeled packets is exorbitant — usually $3 for an amount of seed that fits in the palm of your hand.

    A cheaper option is to buy seed from a farm supplier. It might not be labeled as cat grass, but cat grass is merely sprouted cereal grains such as oats, barley or rye, the three most commonly sold as cat grass. Sources such as Sustainable Seed Company offer them for about $8 per pound.

    For five cats, I need about two pounds for a year's worth of cat grass. The only other items I need are pots and a bag of coconut coir, which most garden suppliers carry. I've read that wheatgrass is good, but I've also read that wheatgrass upsets cats' stomachs because the blades are sharper, so I usually stick with oats.

    To plant the grass, I fill a pot three fourths full with coconut coir. Then I sprinkle the seed on the surface of the coir so that it completely covers it. Then, I cover the seed with about a quarter-inch of coir. I add enough water to moisten the coir but not enough to water-log it.

    Although my cats have access to grass outdoors, they seem to prefer cat grass. Cereal grains grow broad, flat, soft blades that are crunchy and moist.

    Rye and barley sprout the soonest — in about two days; oats take about four days to sprout. During the summer, with warmth and long hours of sunlight, the sprouts grow to about four inches high in about a week. In the winter, it takes about 10 days for the grains to grow to this height.

    Once a pot is ready, I put it down on the floor where my cats can eat at will. Because I know that the cats will likely regurgitate the grass, I know that a clean-up will follow. In their designated area, the flooring is vinyl, so wiping up the aftermath is no more of a hassle than cleaning their litter box.

    I plant the second pot of cat grass as soon as the first pot is ready. After the first pot has been consumed in about a week, the second pot provides a fresh supply. This successive planting schedule keeps one pot on the floor for the kitties and one pot growing out of their reach.

    To replant a cat grass pot, I pull out the roots of the eaten grass and save as much coir as I can, top it off with fresh coir and replant it with fresh seed. I only water the pots while the grass is growing; I stop once I give it to my cats.

    There's no need to fertilize the pots or to use fertile potting soil because all the nutrients the grass needs are supplied by the seed. The grass will not reach maturity, so additional nutrients are unnecessary.

    I avoid using potting soil for cat grass. Potting soils can have animal waste or bio-solids (human waste from a waste water treatment plant), which can carry pathogens and heavy metals. But if you use soil instead of coconut coir, the instructions would be the same.

    The seed packet from Botanical Interests suggests that some cats might binge on the grass when first introduced to it; my mother's cat has been indoors all her life and gorged herself on her first experience.

    Although my cats have access to grass outdoors, they seem to prefer their pots of cat grass. Cereal grains grow broad, flat, soft blades that are crunchy and moist, unlike the tough, sharp blades of native grasses.

    When I treat my cats to a fresh pot, they always get excited and begin nibbling on it as soon as I set it down. It's an easy and inexpensive treat that keeps them healthy and happy while they fulfill their work of rodent control and keeping me company.

    Cat grass is an inexpensive treat that anyone can grow.

    Photo by Marshall Hinsley
    Cat grass is an inexpensive treat that anyone can grow.
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    More Masa

    Pop-up sensation Molino Olōyō ready to debut restaurant in East Dallas

    Stephanie Allmon Merry
    May 21, 2026 | 1:06 pm
    Oloyo
    Photo by Dan Padgett
    Some of the striking dishes as Olōyō.

    A highly anticipated new restaurant from favorite Dallas pop-up Molino Olōyō has set an opening date - and it's soon: Olōyō will open as a brick-and-mortar restaurant in Old East Dallas on Tuesday, May 26, according to a release.

    The restaurant, from acclaimed chef Olivia López and partner Jonathan Percival, is located at 4422 Gaston Ave. in the space previously occupied by the restaurant Cry Wolf.

    Announced nearly a year ago, it will be the brick-and-mortar debut of the masa-obsessed concept that's built a cult-following through pop-ups, private dinners, and collaborations across Dallas.

    According to the release, Olōyō will be an intimate 23-seat restaurant will center on heirloom masa, featuring seasonal produce from Texas-based ranches and sustainably sourced seafood.

    Founded by James Beard Award semifinalist López and Percival, Molino Olōyō has earned national attention for its use of heirloom Mexican corn and was included in Texas Monthly's Top 50 Tacos list.

    "The name, Olōyō, meaning 'cob of the corn,' symbolizes the heart that connects all kernels and embodies the brand’s mission to honor producers, preserve heirloom corn varieties, and showcase Mexican gastronomy," the owners say in the release.

    Molino Oloyo Oloyo's Olivia Lopez and Jonathan Percival at work. Molino Oloyo

    “We designed Olōyō to be a space where guests can fully engage all their senses, discover new flavors, and connect with the stories behind the food,” López adds. “From hand-pressed tortillas to the flavors on the plate, every dish is meant to make people feel a deep sense of home.”

    The restaurant will debut with a rotating à la carte menu before introducing a chef's tasting menu. Opening dishes include:

    • Sope Gordo — heirloom masa sope with Rosewood Ranches wagyu brisket, bayo beans, and kohlrabi
    • Enmoladas — tortillas with mole dulce de Colima, lacto-fermented honey, and housemade queso fresco
    • Pescado Asado — grilled vermilion snapper with salsa cruda, tortillas, and tostaditas
    • Pulpo Asado — grilled octopus with papas al ajillo, salsa, and tortillas

    The beverage program is led by beverage director Jose Gonzalez and draws inspiration from different regions of Mexico. Cocktails include:

    • Jefa — tequila with hibiscus and chile de árbol
    • Latino Heat — a smoky-spicy take on a Paloma
    • Para de Sufrir — a Colima-inspired white Negroni
    • Agua Picada — a horchata-inspired rum cocktail with toasted rice and cinnamon

    Lopez has worked in some of Dallas' premier kitchens, starting out at Craft Dallas, the onetime restaurant at the W Hotel, then through the ranks of Charlie Palmer's, CBD Provisions, Mirador, and Americana. She earned a CultureMap Tastemaker Awards nomination in 2021 for Rising Star Chef, and again for Chef of the Year in 2026. She was a James Beard Award semifinalist for "Best Chef: Texas" in 2023.

    In 2021, she and Percival launched out of a commercial kitchen in Dallas' Design District, following their passion for heirloom corn, delving into nixtamalization, the ancient art of processing corn, in an effort to make a higher-quality version of the masa used in Mexican staples such as tortillas and tamales.

    Molino Oloyo The chef-owners have a passion for heirloom corn.Photo by Elizabeth Lavin

    What started as tamales and heirloom corn tortillas delivered to doorsteps evolved into pop-ups at Wayward Coffee Co. and Strangeways; restaurant takeovers at Mot Hai Ba; and dinners at Lone Gallery, Marcello Andres Ceramics, and private homes.

    Olōyō has now settled permanently into a 101-year-old building in Old East Dallas. The space incorporates Mexican artwork, handmade tile, custom ceramics, and hand-blown glassware from Mexican artisans.

    But wait, there's more.

    A second concept, Molino Olōyō, is expected to open next door later in 2026. The more casual restaurant will serve items such as wagyu suadero tacos, camarones zarandeados, and churros, the release says.

    "Together, the dual concepts allow guests to experience both a refined, curated menu and more relaxed, everyday Mexican comforts, reflecting the brand’s commitment to craftsmanship, accessibility and community," the owners say in the release.

    First things first: Olōyō opens May 26. Reservations will be available on Resy beginning Saturday, May 23 at 10 am.

    ---

    Teresa Gubbins contributed to this story.

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