logo
First female, Hispanic chair takes the reins at the Dallas Arboretum: Women's History Month

First female, Hispanic chair takes the reins at the Dallas Arboretum: Women's History Month

CBS News12-03-2025
EDITOR'S NOTE: CBS News Texas is highlighting how women are breaking barriers and making a lasting impact in honor of Women's History Month. This includes the new chair of the Dallas Arboretum, who's planting seeds for other women to come.
The smell of beautiful flowers filled the air Wednesday at the Dallas Arboretum. Its new chair, Regina Montoya, is making history.
"To be the first woman and to be the first Latina is so, so special," Montoya said.
Men have served as the chair of the Arboretum since it opened in 1984. Montoya is not only a Harvard-trained lawyer but is also of Mexican descent.
"It's telling women who are Latina, girls of color, that everything is an opportunity here," Montoya said. "That's the best part about being involved here because I know people are welcoming, and I hope maybe when people see me here, they know that this is an arboretum for everyone."
The Dallas Arboretum's Women's Council was founded in 1982, and the Council opened the Woman's Garden in 1997. It's a space designed by women for all to enjoy.
The Dallas Arboretum's CEO is also a woman. Montoya hopes it's a place where young women and girls can find inspiration.
"NASA was here, and they had all of these NASA astronauts, including some women astronauts," Montoya said. "That's what the Arboretum does. It is a magnet for people to come here, and those are the role models."
She aims to be an example for other women and show them they can blossom into the careers they want with determination and vision.
"I just want to be sure that young girls and women have that opportunity to know that the sky is the limit," Montoya said. "I would say to young girls, this is an area that you should consider being part of and looking at as a profession because you have a lot of opportunities."
The woman who's making history has a new strategic plan for the Arboretum, focusing on excellence in education and the environment, as she brings the 66-acre botanical garden into the 21st century.
Orange background

Try Our AI Features

Explore what Daily8 AI can do for you:

Comments

No comments yet...

Related Articles

This Budget-Friendly ‘Taco Tuesday' Meal Would Be Great Any Day
This Budget-Friendly ‘Taco Tuesday' Meal Would Be Great Any Day

Epoch Times

timea day ago

  • Epoch Times

This Budget-Friendly ‘Taco Tuesday' Meal Would Be Great Any Day

PITTSBURGH—It's the rare grownup, teenager, or child who doesn't love a good taco (or three) every now and again, if not on each and every Tuesday as the social media trend dictates. In Pittsburgh, it's easy to scratch the itch for this classic Mexican hand food, as we have our pick of so many great places to fill up on meat- or vegetable-filled tortillas in and around city. They're available everywhere from food trucks and small storefronts to full-service restaurants and even a gas station-turned-Mexican grocery in Coraopolis (La Poblanita). Our mouths water at the thought of tacos because they taste great, of course, and are extremely versatile; they're a good choice for vegetarians, vegans and carnivores alike. You can tuck almost anything—meat, veggies, fruit, beans, cheese, and even the occasional leftover—into a corn or flour tortilla. They're also a kitchen darling because tacos are ridiculously easy to make at home, even if you don't normally like to cook. And tacos make good financial sense in these challenging economic times, because they usually feature less-expensive cuts of meat like ground beef, and also can be built with rice, corn and beans. A package of 30 corn tortillas at my local grocery store cost just $2.15—about 21 cents per three-taco serving. That's why I was excited when a copy of 'Sunny Days, Taco Nights' by Enrique Olvera (Phaidon Press, $40) landed in my mailbox. The acclaimed Mexican chef has been experimenting with tacos for well over a decade at his Mexico City restaurant, Pujol, growing more inventive as he developed a deeper understanding of and appreciation for the staple he and his staff worked with every day. The cookbook includes 100 succulent recipes for home cooks—both classics like barbacoa, Baja-style fish, and al Pastor tacos and 'originals' like ones featuring fried Brussels sprouts, rabbit, octopus, and bundled green beans and peanuts. In the book's foreword, co-author Alonso Ruvalcaba writes that a taco 'is the opposite of exclusive: It is genuinely for the masses—not just in words or a damn sign, but for real. For everyone.' To keep costs down for this latest installment in our budget-minded dinner series, I opted for a taco that was a little different but still in the 'classic' category because it includes ingredients you could find in most grocery stores and a super-simple preparation: cochinada tacos. Cochinado means 'filth' in Spanish, which sounds pretty unappetizing. In this case, it refers to the crispy bits and pieces of meat that collect at the bottom of a chorizo grill after many hours of cooking sausage. In Olvera's book, they're made with a combination of finely chopped beef cecina (a cured, air-dried beef similar to prosciutto) and 'green' chorizo made with spinach, pork, peanuts, nuts and raisins, among other things. I went a more traditional route, swapping regular ground beef and chorizo, though I kept the traditional garnishes of onion, lime juice and cilantro. The original recipe is probably tastier, but my version was pretty delish, too—crunchy, slightly spicy, and definitely craveable. The best part: The entire dish took less than 20 minutes, during which I prepared the guacamole served as an appetizer and also the spicy salsa de arbol to be spooned on top for some extra zing. The breakdown on cost: $2.42 for the guacamole, $2.16 for the salsa, $7.37 for six tacos, and $3.01 for a pan of nine brownies gently spiced with cinnamon and cayenne pepper. That adds up to just $14.96 for two, with leftovers, or about $7.50 per person for a three-course, really tasty meal. The biggest expense after the meat (which wasn't that costly since you use a total of 1 pound) was the avocado. In fact, I almost chucked it from the menu when the first store I stopped at was charging $2 apiece, which would have blown my $15 budget. Then I saw them for almost half the price at another store—whew! The classic Mexican appetizer was back on, with one change: To make the guac guilt-free, I served it with crisp-cut carrot sticks—a budget vegetable I always have in my refrigerator crisper—instead of tortilla or corn chips. For dessert, I gave in to my love of chocolate with a really fudgy brownie that used very little flour and only one stick of butter. As always in this series, I went into it with a plan, made careful choices, and took advantage of ingredients I already had on hand (and you probably do, too). I didn't have to factor into the cost garlic, vanilla, cumin, cinnamon, and cayenne. As prices continue to climb—can you believe a single Granny Smith apple or yellow onion now can cost a buck or more?—I imagine it will become harder than ever to create menus that are interesting, taste great and are easy on your wallet. But at least egg prices are finally coming down! Cochinada Tacos PG tested Makes 6 generous tacos. 2 tablespoons olive oil 8 ounces ground beef 8 ounces ground chorizo 6 corn tortillas 1/2 white onion, chopped Chopped cilantro 1/4 teaspoon salt Lime wedges Salsa, for serving (recipe follows) Heat oil in medium skillet over medium heat. Add beef and chorizo, and saute for 10 minutes or until they just begin to turn golden brown. Transfer 3/4 of the mixture to a plate, and cook the remainder of the mixture until it is dark brown, about 5 minutes. (This is the cochinada.) Heat a skillet over high heat for 5 minutes. Add tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate. Top each tortilla with browned meat and a spoonful of cochinada. Serve with onion, cilantro, lime wedges, and salsa. Recipe adapted from 'Sunny Days, Taco Nights'

Mexican navy ship that slammed into Brooklyn Bridge may return to New York next year
Mexican navy ship that slammed into Brooklyn Bridge may return to New York next year

New York Post

timea day ago

  • New York Post

Mexican navy ship that slammed into Brooklyn Bridge may return to New York next year

The doomed Mexican tall ship that slammed into the Brooklyn Bridge in May is hoping to make a 'triumphant return' to New York next year to join the record-breaking flotilla slated to storm the harbor, The Post has learned. The Cuauhtémoc is slated to be one of the 30 Class A International Tall Ships to parade through the Harbor as part of the US's semiquincentennial birthday — as long as the ship's three ornate masts can be repaired. The masts were destroyed in the tragic accident in spring that claimed the lives of two young mariners and left 19 other people injured. Advertisement The Mexican Navy now has exactly one year to restore the Cuauhtémoc to its glory and join what will be the largest flotilla to ever sail through the port of New York and New Jersey. 5 The Cuauhtémoc is undergoing repairs for the damages it sustained after striking the Brooklyn Bridge. AP 'We see it as a kind of triumphant return,' Chris O'Brien, the president of Sail4th 250, the organizer for next year's blockbuster event, told The Post. Advertisement 'They're going to be executing their repairs and so the invitation is still open for them to join us.' When asked if the Mexican Navy has indicated whether it plans to return, O'Brien said: 'I can't speculate there, but we are maintaining positive lines of communication.' The Mexican Navy is in the midst of repairing the damage, which was mostly sustained on the Cuauhtémoc's three masts that were severed when they smacked into the Brooklyn Bridge, a spokesperson for the National Transportation Safety Board told The Post. 5 The cause of the collision is still under investigation. Xinhua/Shutterstock Advertisement The extent of the repairs needed was not immediately clear. The damage to the 147-foot-tall training vessel is expected to exceed $500,000. The NTSB is still investigating the cause of the collision, which could take at least a year, or as long as two, a spokesperson told The Post. A preliminary report released Monday revealed that the vessel was inexplicably sailing backwards — and picked up speed — before the fatal collision. 5 Two cadets who were manning the masts were killed during the crash. James Keivom Advertisement 5 The damage to the ship is expected to exceed $500,000. James Keivom It did not answer what caused the 'major marine casualty,' including why the docking pilot's orders to stop the vessel didn't have any effect. At the time, dozens of cadets were 'manning the masts,' meaning they were standing on and strapped to the ship's three masts — a universal sign of respect every time a ship enters and leaves a port. Two crew members who were on the masts plummeted to the ship's deck during the collision and were later pronounced dead at local hospitals. Should the repairs be completed in time, the ship will take part in the six-day, once-in-a-lifetime event slated for July 3 to 8 next year to celebrate America's 250th birthday. 5 The NTSB investigation could take at least a year. Leonardo Munoz The flotilla of 30 international tall ships and 40 gray hull vessels will be the highlight of the festival, fittingly taking place on July 4. Advertisement The ships, each a military training vessel from another country, will ceremoniously voyage into the harbor from beneath the Verrazzano-Narrows Bridge before landing in ports on Staten Island, in Brooklyn and Manhattan. A 'senior government official' will be aboard the incredible parade — but planners wouldn't budge on naming the guest of honor.

How To Properly Slice An Onion—Viral TikTok
How To Properly Slice An Onion—Viral TikTok

Buzz Feed

time2 days ago

  • Buzz Feed

How To Properly Slice An Onion—Viral TikTok

During the COVID-19 lockdown, I worked at the Hollywood Food Coalition, a nonprofit organization that serves as both a food kitchen and a food rescue service. Because all the food is donated to the kitchen, you really don't know what you are going to get day-to-day. Sometimes, the work is easy. Produce like tomatoes and strawberries can be sliced and diced with ease. My favorite fruit to cut is a watermelon. They may look daunting because they are so big, but they are fun to peel and extremely easy to cube. But there are other ingredients that still give me nightmares. Try peeling and dicing 60 butternut squash in a row. It's hell. Even worse is processing hundreds of pounds of jicama — a large Mexican turnip that's as hard as a rock and will make your hands bleed. By far, the worst fruit or vegetable to cut? Onions, and it's for the exact reason you think it is. Sure, cutting one onion at home shouldn't be too much of a problem. But have you ever experienced an Onion Day, where you and your coworkers spend an hour dicing 50-pound bags of onions for the head chef? Five minutes in, and the pain is unbearable. It doesn't matter how fast your knife skills are. It doesn't matter if you try all the 'hacks' like chilling the onions before cutting them or putting a piece of bread in your mouth. When you're working with this kind of volume, they're gonna get ya. Unless, of course, you invest in some high-quality goggles. One important thing to remember: I am not a professional. At all. I didn't go to culinary school and was just thrown into a commercial kitchen and picked up little tips along the way. Recently, I came across this viral TikTok of Chef Grant Sato cutting onions that absolutely floored me and made me wish I had seen something like it years ago. The standard julienne cut creates 1/8-inch slices that are approximately two inches long. Seems simple, right? Well, Chef Sato really breaks it down in a way that helps understand not only this technique but also many more tips and tricks needed for onion preparation of any kind. He begins by cutting off both the root end and the tunic end of the onion. He then cuts the onion in half and removes the dry skin layers. He also keeps all the skins and ends in a bag; these can be used later to make onion powder, soup stock, dyes, and they make excellent compost. Now, Chef Sato really peels back the proverbial layers of proper onion preparation. Looking at a peeled onion, you can see fiber lines that run along the outside. For julienne onions, it's vital that you cut the same way the fiber lines go and not across them. This serves two essential purposes. Hey, you! Wanna cook 7,500+ recipes in step-by-step mode (with helpful videos) right from your phone? Download the free Tasty app right now. First, cutting against the fibers breaks more of the cells in the onion, releasing a lot of its internal juices that hold all that good flavor. So, when you go to cook them, they not only lose that flavor, but also their texture is destroyed. Or, as Chef Sato describes it, they turn to 'mush.' And when you're trying to caramelize onions, the last thing you want is mush. Here's where he gives the perfect onion-cutting tip: For cooking onions, always cut along the fiber. For raw onions, always cut against the fiber. It's a simple rule to remember and will always result in the best flavor and texture. The second purpose for cutting along the fibers would have helped me a lot on Onion Day. When you cut an onion along its fibers and break fewer cells, you are decreasing your chances of irritating your eyes. Cutting an onion creates a sulfurous compound from enzymes and amino acids stored in its cells. This compound immediately gets into the air and irritates the glands in your eyes, which produce tears. Think of it like a stink bug's scent or a squid's ink; it's a natural defense mechanism to stop animals from eating it. And we humans are one of those animals. Chef Sato goes further with the julienne technique. He suggests squaring off the onion halves to create uniformity in each cut. Doing it this way allows you to julienne the ends evenly so that they match the middle section cuts. After watching this TikTok, I cried. These were not onion tears but tears of joy, knowing that the next time onions are on the menu, I won't look like I just watched the ending of the movie My Girl. Thank you, Chef Sato. If you're ready to tackle the world's most annoying vegetable to cut, download the Tasty app with step-by-step instructions for thousands of recipes — no subscription required.

DOWNLOAD THE APP

Get Started Now: Download the App

Ready to dive into a world of global content with local flavor? Download Daily8 app today from your preferred app store and start exploring.
app-storeplay-store