The Senior Source is up for a communication award from the Center for Nonprofit Management, in part for a publicity stunt the seniors advocacy group pulled to celebrate its 50th anniversary last year. In the stunt, 50 seniors jumped 35,000 feet from an airplane. Search “skydiving seniors” at to watch a video of the jumps.

The Bath House Cultural Center is accepting submissions now through Jan. 5 for the annual El Corazón exhibition, which runs Feb. 2-March 2. El Corazón features art inspired by the heart, or “el corazón” in Spanish, which is an important Mexican and Latin American symbol. There is no cost to submit work for consideration.

The Grape on Lower Greenville, named two new chefs. Danyele McPherson is now chef de cuisine and Ian Starr, previously at Campo Modern Country Bistro, is now sous chef. Owner and chef Brian C. Luscher continues to oversee management at the bistro.

The Art Deco architecture of the 1936 Texas centennial exhibition in Fair Park is the subject of a new book from TCU Press, “Fair Park Deco.” The book includes details about two Bauhaus-style homes that were built as part of the exhibition and later moved to Lakewood, one to Gaston and one to Loma Lane.


Woodrow Wilson High School’s free lecture series kicked off in October. Mahesh S. Raisinghani, president and CEO of RGI, Inc. and an associate professor at Texas Woman’s University, spoke on “Changing Dynamics in International Economies and Implications for Global Business and Careers.”


Neighborhood resident Nanci Taylor published her new cookbook, “Edible Dallas & Fort Worth: The Cookbook,” in October. Taylor is publisher of Edible DFW, a free foodie publication available at shops throughout Dallas. The cookbook includes recipes from big-name local chefs for dishes such as blackberry buttermilk pie, persimmon bellinis and fried green tomato sandwiches, and it also profiles various Dallas-area foodies, places and ingredients. The book retails for $19.95.

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