Deep (Freeze) in the (Warm) Heart of Texas
Home → Deep (Freeze) in the (Warm) Heart of Texas
If I have learned
anything from teaching middle school for the last 12 years here in Dallas, it is
that we live in an age of superlatives. Nothing is just nice, it is “amazing.”
If it’s unpleasant, it is “tragic.” With all the emoting and words that are
causally tossed around, I am left to wonder what word might describe what Texas
went through the week of
Parshas Teruma.
“Devastating” is a contender, as are “traumatizing” and “crippling.” Perhaps I
will land on the all-time favorite term used by my students, “epic.”
You can’t see Pickletopia from Bryan Street, so you need to know it’s there to find it. It’s worth finding, though, so drive through the parking lot accessible from North Fitzhugh Avenue, and you can park right in front of it.
Pleasant aromas greet you when you walk into the space filled with barrels of pickled vegetables. The barrels might remind you of dill pickles you ate as a kid, but the pickled vegetables here will delight more mature palates, too.
Say yes to the samples co-owners Lee Theilen and Rick Canady offer from the dozens of offerings in the barrels. Sure, there are cucumber pickles, but there’s so much more, starting with the sauerkraut, which Theilen started making at home before opening the store in December 2018.