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    Clean Eating

    Smart food on a stick: Making healthy choices at the Rodeo

    Marci Gilbert
    Mar 10, 2011 | 6:00 am
    • Oh, Rodeo food, you’re so tempting with your fried everything.
      Photo by Shelby Hodge
    • Berryhill is a new addition to the Rodeo food choices this year.
      Photo by Marci Gilbert
    • Baked potatoes: We saw these at every booth where barbecue was offered.
      Photo by Marci Gilbert
    • Freebirds lets you build your bowl with choices of chicken, steak, pork orveggies.
      Photo by Marci Gilbert

    Oh Rodeo food, you’re so tempting with your fried cheesecake balls, pies from little Texas towns and chicken-fried bacon. If you are headed to the Houston Livestock Show and Rodeo and don’t want to bust your diet, there are some healthier choices available. This isn’t to say they are healthy, but they better options than corn dogs and French fries.

    The main thing to remember when at a ballpark or anywhere where healthy options are limited is to keep it simple and add some color, if possible. Stay away from anything fried, limit your alcohol consumption, choose leaner meats, and skip the bread. If it’s necessary to add something fatty, try something like like guacamole, cheese or rice and beans.

    Here are a few tips to help health-ify your trip this year:

    Baked potatoes: We saw these at every booth where BBQ was offered. Order a plain spud and add cheese and one meat (turkey, chicken, beef, or bacon). Pass on the sour cream and butter, and add salsa from a neighboring booth. The potatoes are gigantic and will not leave you hungry, especially if you add a meat.

    Grilled chicken sandwich: If you’re a frequent meat-eater, there isn’t anything wrong with a beef sandwich. Just remember to watch portion sizes and expect them to give you more than you need. Pick a lean option like chicken or turkey, and eat one slice of bread. Add lettuce and tomatoes and regular pickles, not fried. Share a cup of corn, but don’t cover it in butter and cheese.

    Freebirds Burrito Bowls: This is basically an open burrito. Freebirds lets you build your bowl with choices of chicken, steak, pork or veggies like red and green bell peppers and onions. Skip the meat and add black beans and cheese for good protein plus fat, or choose one meat and then vegetables plus one fat (guacamole or cheese). It also comes with a choice of spinach, wheat, or white tortilla.

    Which Wich: A lean turkey sandwich with lettuce, tomato and pickle is a great choice. We found their booth inside the livestock show arena, new this year with 10 sandwich choices. They are also offering PB&J sandwich for kids. I'd eat that!

    Berryhill: This is a new addition to the Rodeo food choices this year. With fish tacos, tamales, and chicken tacos, you could easily make good choices here. Pick your own taco combo and add plenty of lettuce and tomatoes.

    For desserts, there aren’t light options, unless Dippin’ Dots counts, so either exercise willpower by not choosing any, take the “all in moderation” approach and have a few bites, or bring your own stash of Andes mints, Girl Scout Cookies or M&Ms from home to satisfy the need for something sweet. The gatekeepers only check purses when you go into Reliant Stadium, not to get into the fair grounds.

    A trip to the Rodeo is about having fun, celebrating Texas heritage and rodeo traditions, and watching great talent perform. If you want to leave feeling good about your food choices, too, remember lean proteins and vegetables combos are as close to healthy fair food as you’re going to get.

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    fit to print

    New York Times critic awards Houston restaurant 2 stars in glowing review

    Eric Sandler
    Dec 16, 2025 | 5:15 pm
    Chopnblok food spread
    Courtesy of ChòpnBlọk
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    Let’s just call 2025 the year of ChòpnBlọk. In a review published Tuesday, December 16, the New York Times has awarded the Houston restaurant two stars (“very good”).

    Written by chief restaurant critic Tejal Rao, the review touts many of the same qualities that the Times already praised when it included ChòpnBlọk on its list of America’s 50 best restaurants.

    Rao writes that she usually avoids restaurants that serve food in bowls, but she’s impressed by the way that chef-owner Ope Amosu has put a West African spin on the concept.

    “For inspiration, Ope Amosu looked to the kind of chain restaurants that were built to scale, where flavors are often subdued to appeal to the broadest possible audience, focus-grouped to death. But the delight of ChòpnBlok is in its sure sense of self, its lively, multidimensional cooking and clear, delicious vision for modern food from the Black diaspora,” Rao writes.

    She singles out specific dishes, including the Nigerian red stew with short rib, the Black Star bowl with shrimp, and the signature Motherland, made with chicken, greens, and plantains. “It’s utterly simple, but draws you in for more with the mouthwatering twang of not-too-much MSG — an international shortcut to building umami that tends to be used carefully, and layered with other forms,” she writes.

    The review also touches on the way Amosu switched the restaurant from counter service to full service — described as “warm, informal, and quick with the jokes” — and his time working at Chipotle to learn the basics of the restaurant operations.

    A two-star review is only the latest instance of ChòpnBlọk receiving national attention. In addition to the Times 50 best list, Esquire recently named it one of America’s best new restaurants. The Michelin Guide awarded it a Bib Gourmand designation for 2025. Amosu earned a semifinalist nomination for Best Chef: Texas in the 2025 James Beard Awards.

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