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Group buys former Armour meatpacking site in Stockyards

The 16.8-acre site of the historic, former Armour meatpacking plant in Fort Worth’s Stockyards has changed hands, and its new owners aren’t saying anything about their plans. Chesapeake Land Development Co., which bought the site

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Fresh Ebola fears hit airline stocks

DALLAS (AP) — News that a nurse diagnosed with Ebola flew on a plane full of passengers raised fear among airline investors that the scare over the virus could cause travelers to avoid flying.

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Social House Fort Worth plans to open mid-November

Social House has leased 5,045 square feet at 2801-2873 W Seventh St. in Fort Worth, according to Xceligent Inc.

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Ski Grand Prairie? TCU, UTA grad helping bring snow to Metroplex

For Levi Davis last week may have been a career peak, in more ways than one.

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GE rises most in year with equipment order increases, including at Fort Worth locomotive unit

NEW YORK — General Electric Co. beat analysts' profit estimates in the third quarter as Chief Executive Officer Jeffrey Immelt squeezed more costs from the manufacturing units.

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Update: Food Fight: Texas vs. New Mexico

RUSSELL CONTRERAS, Associated Press


ALBUQUERQUE, N.M. (AP) — Food critic Anthony Bourdain says he "got it wrong" when he dished out insults about the "World Famous" Frito pies sold at a well-known Santa Fe store.

Bourdain spokeswoman Karen Reynolds told The Associated Press on Monday that the food critic was incorrect in his description of the chile used by Santa Fe's Five & Dime General Store's snack bar to make the Frito pies.

The sharp-tongued chef and writer had said on a recent episode of CNN's "Parts Unknown" that the store used Hormel Chili and a "day-glow orange cheese-like substance" to make their popular dish. Mike Collins, store manager of the Five & Dime, says the store uses chile grown in New Mexico.

Reynolds says the show will correct the description for future airings.
 

The food critic wasn't all negative toward New Mexico on the episode. Bourdain is seen driving through Route 66 in New Mexico and speaks of the famous highway's different cultures and cornucopia of food. He also is shown enjoying some "level 3" green chile and having to "wait it out" while the spicy effects wear off.

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