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    Man Want Yogurt

    Central Market now sells boneheaded yogurt marketed to manly men

    Teresa Gubbins
    Sep 12, 2013 | 4:38 pm

    Everyone knows that yogurt is "girl" food. What man in his right mind would mince down the dairy aisle to pick up one of those teensy cartons with all the fruit and flowers all over it?

    And yet what a dilemma for those real men harboring a secret desire for a taste of the sweet, fermented, bacteria-injected cow's milk being spooned up by the ladies. Man wants yogurt. But man needs packaging that won't threaten his tenuous masculinity.

    Man wants yogurt. But man needs packaging that won't threaten his tenuous masculinity.

    Now in Texas, man gets Powerful Yogurt, with its powerful name, masculine package and emphasis on protein. Introduced by a Miami-based company in March 2013, Powerful just landed with a grunt on Central Market shelves.

    The package is a black with deep crimson swirls that evoke a tiger, grrrr. (Or maybe a condom wrapper?) The logo includes a bull's head with horns. Strong like bull. The shape of the carton slopes up forcefully, like the finely chiseled torso of a man who has bench-pressed 350 pounds, over and over and over. There is absolutely nothing homoerotic about the package at all.

    The yogurt is described as providing "active men with superior protein source." (No need for the "a" before "superior protein source." Men don't need conjunctions.)

    According to company spokesperson Sarah Goldthwait, who gamely handles all manner of skeptical questions, dairy has up to now been "a no-man's land – but this is bringing guys to the dairy aisle," she says. She claims that Powerful is more manly for three reasons.

    "Men need more protein on the whole than women do," she says. "Serving size is the other difference. It's the key thing in making a guy choose yogurt instead of something like beef jerky.

    How many sports nutrition professionals, expert trainers and food science PhDs does it take to add protein to a yogurt?

    "Yogurt wasn't appealing to men as a snack. So we made an 8-ounce package. Many yogurt companies are going smaller, to a 5.3-ounce package. But we wanted to do the opposite, to give guys a snack that would be filling and satisfying."

    Powerful is also pumped with live active cultures "to help with overall health and digestion," Goldthwait says, a polite way of saying that it helps with your poo.

    According to the website, the company, founded by dairy industry veteran Carlos Ramirez, reflects the "combined effort of many sports nutrition professionals, expert trainers, food science PhDs, marketing mavericks, the best all-natural food distributor in NY, and a lot of talented and dedicated individuals made the first yogurt specifically for men a reality."

    How many sports nutrition professionals, expert trainers and food science PhDs does it take to add protein to a yogurt?

    As for the protein needs of a man versus the rest of us puny creatures, those seem to be as overstated as Americans' overall obsession with protein in the first place. According to The Harvard Medical School Family Health Guide, "Despite all the hype about high-protein diets, our protein requirements are really quite modest. ... As a rule of thumb, people of both sexes and any size will do fine with about 60 grams of protein a day."

    One carton of Powerful contains 20 to 25 grams.

    The sticky part about Powerful's claims is that its manly yogurt isn't actually more proteiny than regular yogurt. An analysis by Men's Fitness found that, "ounce-for-ounce, Powerful Yogurt has around the same amount of protein" as other yogurts. The reason they can get away with saying they have more protein is because of the bigger portion size.

    But not to worry: Goldthwait says that they're going to increase the dose. "We're boosting our protein in the coming months," she says. "Our audience is very protein conscious."

    Powerful Yogurt's packaging evokes a tiger, grrrr.

    Powerful Yogurt
    Photo courtesy of Powerful Yogurt
    Powerful Yogurt's packaging evokes a tiger, grrrr.
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    Dumpling News

    Dumpling Queen restaurant from all-star team debuts in Flower Mound

    Teresa Gubbins
    May 26, 2026 | 3:58 pm
    Dumplings from Dumpling Queen
    Dumpling Queen
    Dumplings from Dumpling Queen

    A new family-owned spot for dumplings has debuted in Flower Mound: Called Dumpling Queen, it's now quietly open at 1050 Flower Mound Rd. #110, in the former Here Asian Cuisine, where it's serving steamed dumplings, hand-pulled noodles, and other family recipes from Sichuan, China.

    Dumpling Queen is the brainchild of chef Lulu Du, a native of China who moved to the U.S. in 2021 and has worked at well-regarded restaurants in China and the U.S., including the acclaimed North Dallas restaurant Tian Tian, which closed in 2025.

    She's joined by a stellar team that includes her husband, John Watson, and daughter Ruby Sun; restaurateur Yen "Louie" Jing (Ocean Buffet, Hokkaido Ramen Sushi) who brings operational expertise; and chef Andy Feng, who previously owned multiple locations of Lovers Egg Roll.

    "My wife has a good reputation in the industry, and once word got out, we started getting requests from people who wanted to work with us," Watson says.

    They did a soft opening on Memorial Day and were hit by a surprise rush of customers, both for takeout and dining in.

    "With the holiday, we thought we could open quietly, but it was the opposite," he says. "It got a little chaotic; we're quickly learning to adjust."

    They chose Flower Mound because the area had few Chinese restaurants nearby.

    "We feel grateful to have landed the location, right in the heart of Flower Mound," he says. "The location got a lot of interest including more than one national chain. But we had a few things working in our favor including our partners' expertise and my wife's experience. She lived in China for many years and worked at a 7-star restaurant, where she learned to master noodles and handmade dumplings."

    Their menu combines Chinese-American favorites such as orange chicken and Mongolian beef with Chinese handmade dumplings and buns such as their xiao long bao, AKA soup dumplings, and their authentic Chinese potstickers.

    They have dumplings in about a dozen varieties, such as shrimp & pork chive, veggie with tofu & mushroom, pork with crab, and their four-color rainbow dumpling sampler with two each of beef, chicken, seafood, and veggie. There's even a dessert chocolate lava bao filled with chocolate.

    They also offer some signature items not commonly found around DFW including:

    • Sheng jian bao: pan-fried buns from Shanghai, with a wrapper made from a yeast dough, known for their crispy, golden-brown bottom and soft, fluffy top, filled with a juicy pork and gelatin mixture that creates a soup broth when cooked. They're like a hybrid of dumplings and bao, and are often consumed for breakfast.
    • Thumb-sized pan-fried buns: bite-sized Shanghai-style dumplings, sometimes called mini sheng jian bao.

    This is in addition to familiar dishes like sweet & sour chicken, cashew chicken, kung pao chicken, wontons, scallion pancakes, egg rolls & spring rolls, and shrimp & veggie tempura, all overseen by Chef Andy, while Chef Lulu is in charge of the dumplings.

    "We're bringing all the experience that Andy and Lulu have, with no compromise on food quality," Watson says.

    They inherited a space with good features but have made some updates and additions, including a new side patio that's enclosed, similar to what you find at the Gloria's chain. This not only gives them greater seating capacity but also a bar-like place with a big screen TV where people can watch and have a drink.

    "We are waiting on our liquor license, but we'll start with beer, mimosas, and sake," Watson says. "Initially, we're not planning on cocktails but we may add that down the road."

    Their most significant modification was transforming the former sushi bar into a dumpling production area, so that customers can watch while the dumplings are being made — "like a little show," Watson says.

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