Meet the Texan commanding NASA's historic return to the moon

the right stuff

Photo courtesy of NASA

The world now knows the names of the four Houston-based astronauts who will launch in the first crewed moon mission in 50 years. NASA's Artemis II will see the first woman and person of color helming a lunar voyage, a first since the agency's history.

Astronaut Christina Hammock Koch, herself part of a history-making astronaut class and first all-female spacewalk— will join Victor Glover — the first person of color heading to the moon. Rookie Canadian astronaut Jeremy Hansen rounds out the crew with Commander Reid Wiseman.

Building on the unmanned Artemis I mission to the moon that concluded in December, Artemis II is slated to launch around November 2024, per NASA. In a scene familiar to space fans, the Artemis II crew will deploy inside the cozy Orion spacecraft that will sit atop the Space Launch System (SLS) rocket from Kennedy Space Center in Florida.

Artemis II's crew will spend some 10 days in orbit and even venture farther than the 1.4 million miles logged by Artemis I, adding to the historic nature of the journey. After moon orbit, the spacecraft will return to Earth for splashdown and recovery — always a celebrated moment after the highly anticipated takeoff.

Data gathered from Artemis II will pad information from Artemis I in effort to create a permanent moon outpost. On the moon, crews will learn how to live and work away from Earth, which will pave the way for the eventual mission to Mars. A planned Artemis III mission may launch in 2025 or '26, per NASA, which picks up from the last trip, Apollo 17 in 1972. The Artemis III mission, NASA promises, will see the first woman and person of color on the moon.

CultureMap caught up with a very busy Wiseman, who is now responsible for the success of the Artemis II mission once it launches. Hailing from Baltimore, Maryland, the 47-year-old earned his master's degree from Johns Hopkins University and is a decorated naval aviator, serving in the Middle East as a fighter pilot. The Artemis II mission commander completed a 165-day trip to the International Space Station in 2014 and was most recently chief of the astronaut office, per his bio. He has two sons with wife Carol, who passed away from cancer in May 2020.

CultureMap: Congratulations, Commander. As Artemis II's leader, you are joining lunar mission commander names like the first man on the moon, Neil Armstrong, and Apollo 13's Jim Lovell. Do you allow yourself to think like that?

Reid Wiseman: Thank you. I do not allow myself to think like that. I think if you get to meet this crew — Victor Glover, Christina Koch, Jeremy Hanson — I really think we would say we want this to be so routine. We want Artemis II to be so successful and so long term that people completely forget about us. We're just that initial little stepping stone. I really hope that's the case. I am flying with an incredible group of heroes and I can't wait to go get this job done.

CM: What does it mean, as mission commander, to have the safety — and the lives — of these amazing and history-making astronauts in your hands once you launch?

RW: It means everything to me.

CM: You and the crew are so incredibly accomplished in your own individual spaces. Yet when you get to NASA — as Christina Koch once told me — you're kind of learning anew. What are you learning now?

RW: When you look at our crew, our next step is to learn about the spacecraft that will be operating in deep space. It's a very capable, very redundant, robust machine. So we have to get in the classroom, we've got to learn about all the capabilities, but we also have to get out and see the workforce.

We'll be the first humans to ever ride on this vehicle. And there's a lot of unknowns. We have a lot of systems to test. Uh One was very successful.

We need to hit the books and then we need to get in the sim [simulator], we need to practice simulations, learn how we all operate together as a team and then learn about the failure modes of the vehicle, how we can work around to keep ourselves safe and keep the mission going. And then after that, I think we'll be ready to look at Florida — and head out to the moon.

CM: Do prior lunar flight commanders and icons — like Armstrong and Lovell — serve as role models? How about the astronaut network in general?

RW: I think we look at those legends as their heroes, but they are also friends. Those folks really gave their lives to our nation and when they landed on the moon for the first time. But the amazing part for us as younger astronauts is they're still heavily engaged in everything we do right now.

I talked to Jack [Harrrison] Schmitt just a few months ago. Dave Scott still comes by every time he can to talk about geologic processes on the moon. Like these guys are our friends. It's really, really neat.

Neil Armstrong was amazing. John Young was incredible — he led our office for a number of years. Those guys are heroes to us for sure. When you look at who has taught me the most about being an astronaut, it's the folks I flew with on my first mission. It's the folks that I've worked with in the astronaut office. Now, I've seen some exceptional examples of leadership and followership and both skills are critical to be an astronaut.

CM: You learned you'll be headed to the moon — the dream adventure of billions all over the world— in the most office kind of way, we hear.

RW: Uh yeah, we all goofed up [laughs]. We missed the meeting. The chief astronaut put a placeholder on my schedule for a different topic. I was actually at a doctor's office and the doctor just walked in. So, I missed the first part of the meeting and I was able to use Microsoft Teams and dial in towards the end.

When the camera popped up, I saw the chief astronaut — who I expected to see for my meeting. But then, I also saw Norm Knight, our director of flight operations. I also saw Victor Glover and Christina Koch. And I was like, ‘oh boy, I think I just missed something big here.’

CM: Well, we've all missed meetings. But this was big — like headed to the moon big.

RW: Right [laughs]. It turned out that both Christina and Victor also missed the beginning of the meeting. So, we all showed up in perfect harmony.

NASA astronaut Reid Wiseman Artermis II moon

Photo courtesy of NASA

Reid Wiseman is suiting up for the moon.

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A Bennigan's-inspired list of all the Monte Cristo sandwiches in Dallas

Sandwich News

In the world of sandwiches, the name Bennigan's brings to mind one thing: their world-famous Monte Cristo. Many fans were thusly elated back in February 2023, when the chain revealed that the sandwiches could be ordered through its Bennigan's On The Fly ghost kitchen concept.

The sandwich — featuring wheat bread layered with ham, turkey, Swiss & American cheeses, battered and fried, and served with a side of preserves (most often raspberry but often lingonberry) — boasts a collision of sweet, savory, and cheesy that seems to satisfy a craving shared by many.

But Bennigan's is not the only Monte Cristo in town. There are all sorts of Bennigan's knockoffs as well as Monte Cristos that have become classics in their own right. Whether it's the influence of Bennigan's or not, the Monte Cristo is kind of having a moment. The State Fair even has one for 2023.

Here’s a comprehensive list of other places to get a Monte Cristo in DFW. Note: This list does not include any of the various Croque Monsieurs and Croque Madames found around town at places like Toulouse, La Madeleine, Mixtitos and more.

BoomerJack's Monte Cristo - said by many to be the closest to Bennigan's.BoomerJack's

BoomerJack’s Bar and Grill: Monte Cristo sandwich, $13
Sports bar chain with 17 locations across Dallas-Fort Worth, with wings, burgers, drink deals, and wall-to-wall TVs.

This Monte Cristo is said by many to be strikingly similar to the Bennigan’s classic: Deep fried with Swiss and American cheese, it's served on Wheatberry bread (a nutty, chewy, slightly sweet whole grain bread), with powdered sugar and preserves. It's a valiant effort to recreate the Bennigan’s classic, but sticklers should note that they quarter their sandwich, instead of halving it like Bennigan’s.

Armoury D.E.: Benny Houdini, $15
Low-lit exposed-brick Deep Ellum bar serves craft cocktails, Hungarian goulash, traditional Hungarian fried flatbread, and fried meatballs.

Chef spin on the Monte Cristo has house-smoked turkey, ham, Swiss and cheddar cheese, but also Hungarian bacon, which is pork fat that has either been salt or smoke-preserved (Armoury’s is smoked). The whole thing is fried in funnel cake batter and served with lingonberry sauce for a sweet and highly comforting sandwich. Perhaps the best part is that the kitchen is open until 1:45 am every day – night owls rejoice!

Crafty irishman Monte Cristo Monte Cristo sandwich at Crafty Irishman.Crafty Irishman

Crafty Irishman Public House: Monte Cristo sandwich, $17
Downtown Dallas pub owned by a Dublin native features Irish whiskeys, scotch, and bourbon, plus burgers, wings, and Irish classics: Scotch eggs, Irish bread pudding, and a traditional Irish breakfast with bangers and black & white pudding.

Unsurprisingly, you'll find some Irish touches on this Monte Cristo: There's smoked turkey, ham, Wexford cheddar, and Swiss, on sourdough bread. It's dipped in beer-batter, giving the outer shell an extra-satisfying texture and golden-brown hue. Dusted with powdered sugar, with raspberry preserves. Pair with a nice Guinness for the ultimate experience.

Note: The same basic sandwich is served at Crafty Irishman's siblings: Cannon’s Corner Irish Pub in Oak Cliff, or the new Patrick Kennedy's Irish Pub downtown, or The Playwright Irish Pub in Dallas' Arts district where it's only $12.50.

The Biscuit Bar: Monte Cristo, $8.80
Fast casual DFW chain serving – you guessed it – biscuits has six DFW locations from Deep Ellum to Fort Worth, with biscuit sandwiches, tater tots, salads, and cocktails. Two locations (Deep Ellum and Arlington) serve coffee from DFW chain Ascension Coffee.

At $8.80, TBB’s Monte Cristo is a bargain and is also the sweetest on the list. You’ll find the usual smoked turkey + ham + Monterey jack cheese, but done biscuit-style, with their twist of French toast: biscuit halves dunked and pan fried in vanilla custard. Served with strawberry preserves, some liken this sandwich to the Bennigan’s classic, while others conclude that it’s just too sweet.

Ida Claire Monte Cristo definitely has the drippy cheese factor covered.Ida Claire

Ida Claire: Monte Cristo, $15.50
Part of the Whiskey Cake Holdings group (Whiskey Cake Kitchen & Bar, Sixty Vines), Ida Claire specializes in Southern dishes like shrimp & grits and fried green tomatoes.

Ida Claire’s Monte Cristo is one of the more savory options and does some surprising variations on the classic recipe. Southern country ham and peppered bacon with aged white cheddar are served on thick brioche French toast, and grilled, not deep fried. While still dusted with powdered sugar, the house-made apple jam is more peppery and savory than the typical berry preserves.

Vickery Cafe: Breakfast Monte Cristo, $13
Retro-style diner near TCU in Fort Worth serves morning staples like Texas-shaped Belgian waffles and a five-meat omelet. Make sure you come hungry (or at least hungover).

Similar to Ida Claire, this Monte Cristo comes on brioche French toast and swaps out the more common turkey for bacon. Ham, Swiss cheese, and fried eggs finish it off and it’s topped with powdered sugar and cut into quarters. It’s served with chipotle raspberry jam for an extra kick, and includes one side, which most popularly seems to be hashbrowns – what a dream!

Cheddar's Monte Cristo: almost as tall as it is wide.Cheddar's

Cheddar's Scratch Kitchen: Monte Cristo, $15.95
Irving-based chain with more than 90 locations including seven in the DFW area is noted for homey dishes like chicken pot pie.

The Monte Cristo served by Cheddar's is a love-it-or-hate-it deal with fans and detractors debating its merits. It's a strange bird, distinctive for its bulky shape, with its smoked ham, turkey, and two cheeses stacked high but not wide. They promise it's "hand-battered," then deep-fried, served with the standard raspberry preserves and powdered sugar.

Vida Cafe Monte Cristo Vida Cafe's vegan version of a Monte Cristo sandwich.Vida Cafe

Vida Cafe: Monte Cristo Panini, $15
Vegan Italian spinoff of Belenty’s Love Mexican Vegan Restaurant features pastas, minestrone, and Italian staples, plus baked goods and brunch.

Fort Worth restaurant does a vegan rendition of the Monte Cristo with vegan ham they say they make themselves, and vegan cheese similar to the Chao label; they won't say what brand name they're using but it has the same melty consistency as Chao. It's served on French toast, stacked tall at three slices, and has a touch of heat. Powdered sugar and agave syrup.

State Fair of Texas Monte Cristo State Fair of Texas is getting in on the Monte Cristo action.SFOT

State Fair of Texas: Fried Monte Qristo
In recent years, the annual State Fair of Texas has transformed its food program into a moderately trendy event and right on cue, it'll make its 2023 debut on September 29 with a Monte Cristo as one of its 40-plus new options.

Their Texas BBQ spin on the sandwich is served up by Ferris Wheelers Backyard & BBQ and comes layered with brisket, American cheese, smoked turkey, and Swiss, fried, powdered sugar, and raspberry chipotle BBQ sauce.

Ol' South Pancake House: Big Tex Cristo $9.99
Beloved Fort Worth restaurant with diner food and low prices is a favorite for all walks of life.

Speaking of the State Fair, that's the inspiration for Ol' South's entry into the Monte Cristo field. Called the Big Tex Cristo (and hats off to them since the SFOT is quite litigious about its various trademarks), it's a triple decker sandwich with turkey, Swiss, American, and mayo, and their special touch: Dipped in their buttermilk batter, for a springy, pancakey outer shell. Powdered sugar and lingonberry preserves.

Snooze an A.M. Eatery: Monte Cristo Brioche Toast $15.25
Buzzy, boozy breakfast-and-brunch chain from Denver with six locations in the DFW area.

Just announced for fall '23 is Snooze's Monte Cristo Brioche Toast: like a deconstructed version featuring French toast dipped brioche smeared with raspberry pepper jam, with Havarti and Gruyere cheeses, shaved ham, sunny-side egg, prosciutto, with a side of raspberry pepper jam and a salad. On this list because it's trendy.

Seven Mile Cafe: Monte Cristo sandwich $18.50
Small locally owned funky-upscale chain from Denton specializes in bodacious breakfast and brunch, and is a particular favorite among vegetarians and vegans.

Seven Mile recently added a Monte Cristo to the menu, and it's a creative and decadent rendition. Brioche bread gets stuffed with Canadian bacon, turkey, and smoked Gouda cheese; then dipped in their French toast batter, fried, a dust of powdered sugar. They serve it with blackberry coulis, vanilla Anglaise, and a fruit cup.

Dallas' Crow Museum of Asian Art names new curator ahead of second outpost opening

arts news

The Crow Museum of Asian Art of The University of Texas at Dallas has found its new curator. Natalia Di Pietrantonio, Ph.D., hails from the Seattle Art Museum and was selected after a nationwide search.

There, she served as inaugural curator of South Asian art, caring for the museum's South Asian, Southeast Asian, and Islamic art collections while also serving as an affiliate art history faculty member at the University of Washington.

Di Pietrantonio arrives just as the Crow Museum is preparing to debut a second museum next fall.

Designed by global architecture firm Morphosis, the Edith and Peter O’Donnell Athenaeum is being constructed as part of a 12-acre cultural district on the UT Dallas campus.

Over the next year, the 38-year-old curator will work closely with architects, interior designers, academic faculty, and museum staff to select the artworks that will be on view when the new museum opens its doors. She will also guide the 10,000 square feet of gallery space at the original Crow Museum, which was founded in 1998 and is in the downtown Dallas Arts District.

In addition, Di Pietrantonio will serve as a faculty member in the arts department at UT Dallas.

“Natalia brings a wonderful vision, a fresh and energetic perspective, and a proven track record in elevating Asian American art and culture in compelling ways,” says Amy Lewis Hofland, senior director of the Crow Museum of Asian Art of The University of Texas at Dallas. “With her background in South Asian and Islamic art, she also will help build the Crow Museum of Asian Art collection, strengthening it to better reflect the growing diversity of our region.”

A first-generation Mexican American whose first language was Spanish, a release says that "Di Pietrantonio brings over 10 years of professional and academic experience, ranging from highly lauded museum exhibitions and university cultural events to innovative collaborations and unique community outreach experiences."

From 2014-15, she served as a Jane and Morgan Whitney Fellow for the Islamic department at the Metropolitan Museum in New York. She is multilingual and speaks Spanish, Persian, Urdu and English.

At the Seattle Art Museum, she harnessed her expertise of modern and contemporary art to curate two diverse exhibitions: "Embodied Change: South Asian Art Across Time" (January 2022), which focused on the body and female representations in South Asia; and "Our Blue Planet: Global Visions of Water" (March 2022), which addressed climate change and water access.

During her tenure at the Seattle Art Museum, she grew their South Asian collection by 25 percent. She also was the lead curator on the mid-career retrospective of the performance artist Anida Y. Ali that debuts in January 2024.

Recognizing that North Texas has one of the fastest-growing Asian American populations in Texas, Di Pietrantonio is excited to pursue exhibitions and programs that are topical both locally and globally to audiences of all ages and backgrounds. She also intends to bring performance art into the cultural mix at the Crow Museum.

"As the Crow Museum embarks on a new era with a second museum on the horizon, I am honored to be part of its storied history known for dynamic and innovative exhibitions and programs,” says Di Pietrantonio. “My first major goal is to learn more about the North Texas region — from UT Dallas students and museum supporters to neighborhood organizations and our increasingly diverse populations — so I can help align and tailor the museum programs for its communities.”

In 2018, Di Pietrantonio completed her Ph.D. in the history of art at Cornell University, studying under the contemporary artist Iftikhar Dadi with a focus on calligraphy and book arts. Prior to that time, she received a master’s degree in South Asian studies from Columbia University and a bachelor’s degree in art history from the University of California, Davis. It was during her years at UC Davis that a dynamic professor introduced her to Islamic art and ignited her interest.

Anaya family rallies together to open new seafood restaurant in Frisco

Tex-Mex News

Frisco is the latest city to net its own location of Anaya's Seafood, a wonderful family-owned DFW seafood restaurant chain, opening what will be its fourth location in the Legacy Crossing center at 4350 Main St. in Frisco, where it's set to debut in late 2023.

Anaya's was founded in 2020 by four brothers — Miguel, Bobby, Alfredo, and Serafín Anaya — who make up the backbone of the company. Originally from Guanajuato, Mexico, they've been in Dallas for more than 20 years, learning the ropes by working at other restaurants such as Fish City Frill and Rockfish.

"But we always wanted a restaurant of our own," says Alfredo.

They finally pulled the trigger in the middle of the pandemic when they opened their first restaurant in Richardson in December 2020. They've since opened locations in Addison (in 2021), and Plano (in 2022).

"We are opening a location in Frisco in response to customer requests," Alfredo says. "We had patrons who were coming over to our restaurants in Plano and Richardson, asking us to open in their area so they would not have to make the drive."

The menu stars seafood, with a Tex-Mex Cajun theme that seems tailor-made for the Dallas-Fort Worth area. Entrees include:

Lightly blackened trout with artichokes and capers
Cedar plank salmon with mango salsa
Flounder with lump crab and tomato basil cream sauce
Fish & chips, with beer-battered cod and house-made colesalaw

Seafood dishes come with sides such as garlic whipped potatoes and seasonal veggies, and are priced from $15 to $23. Thy also offer tacos, sandwiches, and appetizers including coconut shrimp and a unique hybrid item called Crab Mac N Cheese Cakes. They make everything themselves, including the beer batter for the fish and chips. (They use Shiner bock.)

A chalkboard fesatures daily specials. "We offer a Tex-Mex Cajun menu that is fresh and changes daily," Alfredo says.

A full bar features crafty cocktails such as a jalapeno mezcal margarita, a jalapeno-cucumber martini, and a rosemary grapefruit mule. An extended Happy Hour runs from 12-7 pm on weekdays and all day Saturday and Sunday, and features $8 bites including oysters, shrimp nachos, and dynamite shrimp. Monday and Tuesday, they offer half-price bottles of wine all day.

And their weekend brunch on Saturday-Sunday is a bargain, with chilaquiles, chicken & waffles, Benedicts, and seafood omelets ranging from $11 to $17.

The fun part of the story about Anaya's is the Anaya family themselves. It's rare to find a family business like this where pretty much every family member is involved.

In the kitchen are Miguel and Bobby: Miguel is the oldest brother, with 25 years of experience working at seafood restaurants, both running kitchens and as general manager. Bobby, the second-oldest, has 21 years of experience, starting as a cook, then lead cook, then kitchen manager.

Alfredo is Brother #3, with 16 years of experience, mostly front of the house. He's the brains behind the cocktail program and runs the bar. Youngest brother Serafin oversees the service.

"Our sisters work in the restaurants, too," Alfredo says. "Even my mom, she is walking around and bussing tables. Everyone chips in."

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