Bit of a Groundhog Day moment here, as exactly one week ago, we published this sentence:

HB1325 goes before the House Ag. and Natural Resources subcommittee this afternoon.

Well, this morning, we're publishing it again. That bill? The folks in the House moved it, delaying their vote one week. So, ahem, once again, it's today.

The House subcommittee will vote on the Farmland Protection Fund, or HB1325.

Many folks see this as a fabulously good bill, which would establish funding so that conservation easements become even more of a financial option for farmers and landowners.

It comes at an urgent time. As Gov. Bill Lee noted in his State of the State address: Tennessee is losing 10 acres of farmland every hour of every day.

"Which is a staggering number when agriculture is our number one industry," he said, while adding a line that should be plastered to every growth plan or planning agency in the state.

"To grow Tennessee," he said, "we have to conserve Tennessee."

The House subcommittee includes two Hamilton County representatives: Greg Vital and Greg Martin.

Their contact info is here.

They're hearing from other groups in the state opposed to this bill - fearful it will violate property rights. (You can read TN Stand's statement here.)

If you haven't reached out, urging them to support this bill, there's still time.

Maybe the sun will shine on this bill.

Food as a Verb community, thank two high school students - Analissa Ramirez Garcia and Marleny Andres Miguel - for adding to our city's spring palate.

Over the winter, Analissa and Marleny - two students at The Howard School - helped create one of the new spring flavors at Clumpies.

It's called Guava Coconut.

"Tropical, creamy and bursting with flavor," Clumpies said.

Both students are part of the transformative See Rock City Institute of Hospitality and Tourism Management Culinary Arts at Howard. All winter, they've worked alongside Clumpies' chef Ashley Bottoms to learn the delicious in's and out's of ice cream production while also writing their own recipe.

Last week, Guava Coconut debuted on Clumpies' spring menu, which also includes:

• Lemon Blueberry Cheesecake
• Old favorite Banana Puddin’
• And seven others, like Lucky Charm and Blueberry Lookout Lavender, sourced from nearby Lookout Lavender Farm and Honeycomb, with honey sourced from Harrison Bay Honey Farm.

Let's not walk past this wonderful part of Clumpies and Rock City. They commit to sourcing many ingredients from growers within 100 miles.

Decisions like that aren't made casually. They're made with intention and care.

That's why we are proud to call Clumpies and See Rock City a partner.  

• A friend snagged this photo inside Easy Bistro & Bar last weekend.

Recognize that t-shirt, right?

Many of you have your own. (We LOVE seeing them around town.) If you don't, we'll be at the Main Street Farmers' Market this spring, selling our t-shirts and hats.

Plus, you've asked. We're at work.

New merch, coming very soon.

* Finally, some of the best news in a long time:

Mac's is re-opening.

"Mac's on Dodd's," declared Chef Brian McDonald and Jess Revels.

The chef-owner couple has cultivated one of our region's most beloved restaurants: Mac's Kitchen & Bar. After it closed last year, Brian and Jess have been working - and pausing - to find the new - and right - spot to re-open.

A stone's throw from Barking Legs Theater - thank you, Ann and Bruce - the new Mac's will open later this year.

"Will you come over for dinner?" they posted.

"1320 Dodds Avenue. 2025."

Yes, most definitely, we will all be coming for dinner soon.

Cheers, you both.

See everyone on Sunday.

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This story is 100% human generated; no AI chatbot was used in the creation of this content.