This article deals with the dinner and crowning of a beauty queen at the gala event held by the Federation of Zacatecans of Fort Worth. Both the original Spanish article and the English translation are included.

A person's foot is wearing a white and orange athletic shoe is seen in the foreground. To the right in the background is a red and white cooler and to the left of the foot in the background is a boy seated ion the ground drinking from a juice box and behind him are some female soccer players in uniform.

Three girls look at a display of buttons at Cesar Chavez School.

Photograph of members of the Junior Reserve Officer Training Corps Air Rifle Team of Paschal High School practicing for a national tournament to be held in Georgia.

Photograph of Francisco Antonio Alvarez Calderon, the new president of the Federation of Zacatecanos of Texas, speaking at a microphone during a gala dinner in Fort Worth. Several people are visible behind him, seated a table, but out of focus.

Close-up photograph of an organic salad made of micro vegetables.c

Photograph of a dish that contains an organic salad made of micro vegetables.

A chef prepares an organic salad made of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Photograph of a chef preparing an organic salad made of micro vegetables.

Photograph of two bowls - one with cut, yellow micro tomatoes and the other with cut, red micro tomatoes. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.

Photograph of a dish composed of micro vegetables. Thanks to a new combined organic and artisan technique with technology, Mexican grower Salvador Huiza waters, sows, and cuts thousands of micro vegetables in a matter of hours in the greenhouse where he works north of Fort Worth, Texas. The harvest of these miniature vegetables, obtained through a procedure where water and earth are used without pesticides, is drawing the attention of restaurants and markets in the area. "The difference is specifically in the flavor; it is much more concentrated than conventional vegetables,” Huiza points out. For a few months he is in charge of the growth of more than 20 varieties of miniature vegetables in the greenhouse Greens Genes.