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A day in the life of an old school cowboy; opera and southern comfort (food, that is); ghost hunting by Segway; family olive ranch brings the Mediterranean to Texas; and more!
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O C T O b e r 2 0 1 3
Postal PatronGeorgetown, TX
PRSRT STD.U.S. PoSTage
PaiDgeoRgeTown, TX
PeRmiT # 429
A DAy in the LifeOf An OLD SchOOL cOwbOy
Autumn AnD Oper AwrAppeD in SOuthern cOmfOrt—fOOD, thAt iS!
GhOSt huntinG by SeGwAy— JuSt A StOne’S thrOw AwAy
fAmiLy OLive r AnchbrinGS the meDiterrAneAn tO texAS
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2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 3
c o n t e n t s
58
60
f e aT u r e SAll AbOuT
inSiDe the fenceS | 34Do real cowboys still exist? You bet they do
GeT TinG TO KnOw
GO hArD Or GO hOme | 42A farmer and his grandson team up to start an olive ranch
d e pa r T m e N T Slive And leArn
the Key tO chAnGinG the wOrLD | 13Grandmother pens a money management book for all kids
GivinG view
A Gift frOm the heArt | 18Mentoring kids of incarcerated parents
FiTness view
thinK yOu KnOw hOw tO DO-Si-DO? | 22Square dancing club kicks up heels and stays in shape
risinG sTArs
riSinG StArS rAiSinG SteerS | 26A brother and sister bring up prize-winning steers
view FrOm The TOp
the wALburG bOyS | 48Versatile band adds musical flavor at The Walburg Restaurant
nATurAl view
StepS tO A nAtive GArDen | 52How to plant a drought-tolerant garden
AnimAl view
A new Dr. DOOLittLe | 60Eight-year-old girl gets a head start on being a veterinarian
in The KiTChen
the SOArinG nOteS Of cOmfOrt fOODS | 65Nothing like a stew and grits to cap off a night at the opera
hOw’s ThAT wOrK?
freSh-preSSeD OLive OiL | 72Olive oil, from tree to bottle
A ClOser lOOK
cArpe Diem: with Or withOut DemOnS | 76A peek inside author Julie Kenner’s life as a mom
A sTOne’s ThrOw
cruiSinG fOr GhOStS | 78Take a ghost tour on wheels!
e x T r a SGreetinGS | 6
exTrA view
heALthy SKin | 30Turn back the clock with Balance Wellness’s Osmosis Skincare system
A SmiLe A DAy | 54A baby’s brief life inspired sMiles 4 Sammy organization
trAveLinG pSychic Supper cLub | 58Eat, drink, and read minds…
A JOint ADventure | 71One woman’s experience with knee replacement
GOlFer’s COrner
LeArn frOm the beSt | 63Tips from Pro Bill Easterly
GeOrGetOwn Live | 69
42
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Our Events Section has moved to our new website. Visit us at www.GtownView.com
Georgetown View is a View magazine, inc. publication. Copyright © 2013. all rights reserved. Georgetown View is published monthly and individually mailed free of charge to over 31,000 homes and businesses in the Georgetown zip codes. mail may be sent to View magazine, p.O. box 2281, Georgetown, Tx 78627. for advertising rates or editorial correspondence, call bill at 512-775-6313 or visit www.gtownview.com.
Cover photo by Carol Hutchison
meG mOriNGeDitOr’S nOte
I think I might know what it’s like for a bear to come out of hibernation. In October, the weather starts to hint at fall, and like a bear that’s been hunkered down in a dark winter cave, I emerge from a house in which the AC has blasted and the blinds have been shut tight all summer. I blink in wonder at the golden slant that the afternoon light has taken, and I sniff the air to detect what I’ve been longing for since I went into summer hibernation: that first cold front. Even a puny Pacific front will do. All it takes is a ten or fifteen degree shift in temperature, and I go crazy with joy. It’s fall! We can actually go outside without sweltering!
At last, we might need a jacket to sit in the biergarten at The Walburg Restaurant and listen to the Walburg Boys perform (see this month’s View from the Top). Nearby groves like that at Central Texas Olive Ranch, whose owners are featured in our Getting to Know this month, are gearing up for harvest after a grueling summer. Genuine cowboys like Dale Harrimon, whom Carol Hutchison interviewed for our All About, tuck a rain slicker in the saddle bag—just in case one of those cold fronts might come barreling over the horizon. (Yep, real cowboys still exist. And so do Blue Northers.) The folks featured in our Fitness View are kicking up their heels square dancing; others are seeking Halloween-themed diversions like the Segway ghost tours writer Rachel Brownlow hunted down in Austin.
Me? I’m getting out my stew pot, firing up the oven for cheese grits, and cooking up some of the other comfort food classics suggested by Monica Brownlow, our web designer, who loves fall as much as I do. Here’s to caramel apples and sticky fingers! Here’s to fall!
The View now has
a new website at
www.gtownview.
com. please visit
and we welcome
your feedback. also,
we are sporting our
new email addresses,
as noted on our
masthead.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 7
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To Marjorie Anderson, life is a series of opportuni-ties to enrich the lives of others. Whether through involvement with her
church, her retirement commu-nity, or the San Gabriel Writers’ League, Marjorie is in constant motion, seeking out ways to leave a positive mark on society. To her, that’s what being a Christian is all about.
“The Bible says, ‘A good man leaves an inheritance to his children’s children,’” says Marjo-rie, quoting Proverbs 13:22, one of her favorite Bible verses and the inspiration behind her book, The Key: Wise Money Choices for Teens. “I’ve known for a while that I wanted to leave something
behind that my grandkids—Cal-vin Lee, Jasmine, Kayla, Camille, and Kyle—could all benefit from. But until a few years ago, I didn’t know it would take the form of a book.”
After much prayer and reflec-tion, inspiration struck: The phrase “an inheritance” does not exclusively refer to money or even material objects. “Many times,” explains Marjorie, “knowledge is even more powerful.”
The idea that an inheritance can be intangible formed the backbone of Marjorie’s book, free-ing her to use her thirty-plus years of experience as a small busi-ness consultant and retired bank executive to pass along crucial information to her grandchildren.
“At first, writing the manuscript was about leaving a legacy for my grandkids,” says Marjorie, “teaching them basic principles of money management and giving them the tools to create strong financial futures.”
However, the more Marjo-rie thought about the book, the bigger the idea snowballed. Because so many young people are graduating from college with tens of thousands of dollars in student loans, car payments, and credit card debt, Marjorie began to see that the need for a concise, foundational financial manage-ment book stretched far beyond her own family.
“There are lots of books and resources out there telling people how to get out of debt,” says Marjorie, “but I couldn’t find many useful tools geared toward helping teens make wise money choices. That’s when I knew I had to write this book.”
To do market research for The Key, Marjorie personally surveyed
The Key to Changing the WorldGrandchildren inspired money management book
“Try and leave this world a little better than you found it and when your turn comes to die, you can die happy in feeling that at any rate you have not wasted your time but have done your best.”
—robert baden-powell in his farewell message to all Scouts
1 4 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
100 middle school and high school students about a variety of financial and money management issues, including whether they think it’s important to learn money management skills while in middle school and high school, if they manage their own checking or savings accounts, and who most influ-ences their thinking about money.
The survey and its results, which are included in the back section of The Key, indicate that 72 percent of students are “interested in learning more about money management,” and 50 percent of the students surveyed “believe it’s important to learn about money man-agement skills while in middle and high school.”
“The kids are hungry for this type of information,” says Marjorie. “And par-
ents seem even more ex-cited about the material… I’ll tell other people what I’m doing, and they’ll say their kids could use that type of information, too.”
In the end, Marjorie decided to write her book as a study manual, with a glossary, a list of suggested resources, and questions and exercises at the end of each section for students to answer independently or in study sessions with teachers or parents. Not quite seventy-five pages long, The Key includes five sections covering basic topics ranging from “What is finance?” to more ad-vanced subject matter, such as saving for a purpose and investing.
“Children are the future, but we’re failing when it comes to teaching them about money management,” says
Marjorie. “Instead of expecting them to figure it out for themselves, we need to be teaching them early on about the
basic principles of money manage-ment.”
“There’s an old saying that ‘An ounce of preven-tion is worth a pound of cure,’” she says, quoting Benjamin Franklin. “And that’s what I’m trying to do with this book.” Marjorie, now a published author and public speaker, hopes that her book will prevent
future generations of teens from mak-ing crippling financial mistakes.
The Key can be found in soft cover and in e-book form at most major retail stores, including Amazon, Barnes & Noble, and through Marjorie’s publisher, Xlibris. Additionally, she is currently campaigning to have it introduced into Georgetown ISD’s teaching curriculum.
“My grandkids are so proud of me!” says Marjorie, beaming. “Especially as a grandparent, I feel that sharing this information with the next generation of teens is my duty and responsibility… If kids read and take to heart the lessons in the book, then they can be million-aires long before it’s time for them to retire.”
To learn more about The Key or to
watch Majorie’s brief book trailer,
visit http://bookstore.xlibris.com/
Products/SKU-0129199001/The-
Key.aspx. To take the survey, visit
www.challenge4teens.com.
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 1 7
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G i V i N G V i e W
There are three occasions when the U.S. govern-ment separates children from their parents:1 Military deployment—
Department of Defense provides family support in maintaining relationships
2 Child welfare intervention—agency provides follow-up support with the goal of fam-ily reunification
3 Incarceration—there are few or no protocols for supporting that child
—Seedling Foundation“Happy birthday!” Ashley
LeMaistre says, handing her ten-year-old mentee a Burger King chicken sandwich.
Normally, she’d refrain from taking him gifts—it might make the other kids jealous—but today is a special occasion,
deserving of a special meal. With gusto, Miguel [not his real name] thanks Ashley and begins devour-ing the sandwich.
“It’s amazing how much enjoy-ment can come from a three-dollar sandwich,” Ashley marvels to herself, smiling back at Miguel as she begins to unpack her own lunch.
In the last year, she’d seen tremendous growth in Miguel, a boy she’d been mentoring for two years through the Seedling Foun-dation, a school-based mentor-
byraCHel
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ship program that works hand-in-hand with most schools in the Austin I.S.D.
“At first, he was really quiet,” says Ashley, a Williamson County resident who visits her mentee once a week during her lunch break. “It was kind of like that awkward dating experience. He’d look around a lot, and we didn’t know what to do. But now he has trust that I’ll stick around.”
Trust is the foundation of a suc-cessful mentor-mentee relation-ship, perhaps especially with the
Seedling Foundation, a pro-gram that focuses on providing reliable role models to children with incarcerated parents. In addition to common childhood worries about schoolwork, grades, and fitting in, these children may also experience feelings of fear, confusion,
A Gift from the HeartSeedling Foundation mentors kids of incarcerated parents
“The average term being served by parents in state prison is 80
months.” – Seedling Foundation
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 1 9
well or showed improvement, he’d receive a sticker.
The extra encouragement turned out to be just the motivation Miguel needed. “He did really, really great this year,” Ashley brags. “He moved up from very poor grades to Bs.”
Navigating a relationship with a young boy presents its share of chal-lenges, says Ashley, who at first expect-ed to be paired up with a young girl. But the Seedling Foundation’s orientation program, the mentor resource note-book, and the monthly Lunch & Learns equipped her to handle those chal-lenges.
Now she and Miguel are having heartfelt discussions about what he wants to be when he grows up, and even as a soon-to-be fifth grader, he’s beginning to express interest in attend-ing college.
“It’s exciting to watch him change and grow,” Ashley says. The program “gives you an excuse to do fun things with a kid who may not have that one-on-one attention at home or else-where.”
for more information about the Seedling foundation, visit www.seedlingfoundation.net/.
guilt, isolation, anger, or embarrassment that come with having a parent in prison.
When Ashley first met Miguel, he was struggling with school. “He was actu-ally repeating a grade and was really stressed because he was getting a lot of pressure from home to do better,” Ashley recalls.
In addition to read-ing with Miguel during their weekly mentorship lunches, she teamed up with his homeroom teacher to create a progress chart. For each week that he did
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2 0 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
a d V e r T O r i a l
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Kirchoff, Senior Agent of Medigap
Select of TexasQ. SO, fOr peOpLe whO DO nOt KnOw, whAt iS meDiGAp SeLect Of texAS?A. Well, it is actually the Senior Insurance Division of Texas Healthcare Specialists, Inc., which is an independent health and life insurance agency located right here in Georgetown. Medigap Select of Texas specializes in the health insurance options for Medicare Beneficiaries looking to obtain more coverage than just having Original Medicare by itself.
Q. whAt DO yOu meAn by “inDepenDent” AGency?A. Being independent just means that we offer mul-tiple coverage types through numerous insurance companies. Having the knowledge and access to some, if not all, plans available allows us to give unbi-ased information to make sure the client understands all their options and finds the best coverage to meet
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2 2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
f i T N e S S V i e W
remember learning to square dance in el-ementary school? There were giggles, smashed toes, and more than a
few missteps culminating in brief moments of synchronized bril-liance. But when the lessons were finished, terms like “do-si-do” and “promenade” faded into fuzzy childhood memories. Not so with the Sun City Sundancers, who not only continue to learn square dancing but take it to a whole dif-ferent level. Four levels, to be ex-
act: Mainstream, Plus, Advanced 1, and Advanced 2.
The Sundancers’ dedication to a dance form steeped in Ameri-can history and tradition began in 1997. With only a handful of couples and a caller—the person who announces each dance move or “call”—they formed the Sun-dancers and opened up classes for people who wanted to learn square dancing. At a time when Sun City was beginning to blos-som and community activities were scarce, social dancing—
without the rigid rhythmic con-straints of dances like a waltz—at-tracted both experienced and novice dancers.
“In square dancing, you march to the
byTiffaNy r.
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AnDreA hunter
rhythm or you walk to the rhythm, but it’s not critical. You’re not trying to lead your partner into a step. You can enjoy the music and just do the dancing,” says Howard Wagner, treasurer of the Sundancers.
They “do the dancing” most Monday nights. For two hours, the dance floor ripples with reflections of the Sundancers’ steps—approximately 7,500 steps per person, or the equivalent of walking three miles. The unhur-ried pace of the music and the melodic voice of their caller, Brad Caldwell, creates an active, social atmosphere representative of the Sun City community. But ask any of the one hundred and one Sundancers why they dance and the answer’s simple. “You enjoy the people, and it’s good exercise mentally and physically,” says Jodie Morrison, the club’s co-president.
Howard, a square dancer with eight years under his belt, ex-plains the challenge and enjoy-ment of square dancing this way:
Think You Know How to Do-si-do?Square Dancing with the Sundancers
Square dance caller Brad Caldwell leads the Sun City Sundancers at their Monday night practice.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 2 3
“It’s four couples dancing together in a square to set calls, but you’re not always in a square. You’re also in lines, circles, waves, and columns; as much as squares.”
Sound confusing? That’s why, before venturing onto the dance floor, anyone wishing to dance with the Sundanc-ers must attend twenty weeks of basic classes or already be a trained square dancer. The Sundancers aren’t trying to discourage or exclude others from joining them. They believe that square dancing is not about learning a few dance steps—it’s about learning a new language.
Phrases like “allemande left,” “dosa-do,” and “right and left grand” aren’t gibberish; they’re the sparks that turn eight people into a living Rubik’s Cube. By the time classes are over, partici-pants have learned over eighty calls. As the Sundancers gain experience and move to higher levels, learning even more calls, the dancing becomes an increasingly complex series of move-ments. “When you reach the advanced levels, people actually call it puzzle working. It’s sort of a puzzle working to
music,” Howard says.Take a glance at the sea of faces as
the Sundancers riddle their way through a dance. A few brows furrow with concentration as dancers work to take the caller’s instruction and translate it seamlessly into dancing. “The caller is trying to exercise your mind. He keeps your mind going and keeps you alert,” says Howard. Any occasional mis-steps are graciously acknowledged and quickly remedied with a helping hand to the proper place. When the song ends, joyous shouts emanate from the Sundancers as their physical and men-tal efforts result in the formation and transformation of dance squares. The last puzzle piece falls into place, and the picture’s complete.
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between them, siblings Sophie and Springer Brittain have won about $25,000 and an array of belt buckles, med-
als, and trophies from steer show competitions. They’ll tell you, however, that it’s all more for the learning experience than the money.
Raising steers is time consum-ing and expensive, says their mother, Cindy Brittain, who grew up raising steers. “It’s not a money-making activity.” Instead, the Brittains use the hobby as an opportunity to spend quality time together as a family, take on lead-
ership roles, and work as a team. “It’s like a science experiment,”
seventeen-year-old Springer says. “You have to study your feed. If [the steer] gets too fat, give it more fiber. Or it may need extra supplements… Sometimes we may have six or seven different kinds of feeds, and we’re mixing it because this one [steer] isn’t fat enough, or maybe it’s too fat.”
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Rising Stars Raising Steers Brittain kids “steering” toward bright futures
tant factor to consider, fourteen-year-old Sophie says, “especially when you’re taking a steer to Fort Worth. Fort Worth is a hair show, so we may work on one steer more and keep it under fans that have misters [during the rearing process] so that it grows more hair.”
In addition, Sophie and Springer take each steer’s demeanor into account. Ornery steers may take more time to train than calmer, bottle-fed ones, explains Springer, recalling how, during the weaning process, his 1,380-pound prize-winning steer Trouble managed to run his uncle out of the pen, flip him over a gate, and drill him into fences.
“He was so much trouble to [my uncle],” Springer recalls, “but whenever I got him, [Trouble] was a little angel.”
“You’ve got to teach them that you’re not going to harm them,” Sophie adds. “But they’ve got to know you’re in charge.”
Depending on a steer’s tem-perament, the acclimation and
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 2 7
training process takes anywhere from a week to a month, Springer says, and involves everything from feeding and brushing to filling up a skittish steer’s stall with balloons to desensitize it to loud noises. “Sometimes you’ve got to give them tough love,” Springer says. “Once they realize the balloons won’t hurt them, they stop kicking when they hear a loud noise.”
Results of steer show competi-tions depend on a mixture of luck and diligent preparation. “The judges are looking for muscle tone, stability, and a smooth walk,” Springer says. “Basically, they’re looking for the most marketable steers that will produce the best quality meat.” A smooth walk often indicates that the animal has easy access to food and water and will likely produce tender meat. Judges frown on crippled steers, reasoning that if they can’t walk, they can’t attain the nutrients they need to become tasty steaks.
“It’s important to know the weak points and present the animal the best you can so that it doesn’t look like it has weaknesses,” Springer says. For example, since Trouble had a sway-
back, Springer found himself taking extra precautions, nudging the animal to keep the steer standing as straight as possible. This technique worked, win-ning Springer the Breed Champion title and $10,000 at the State Fair in Dallas when he was in fifth grade.
Despite the occasional awards, rais-ing steers isn’t the most glamorous hobby, says Sophie, whose daily chores
include poop scooping, sweeping, train-ing, feeding, and washing. However, the rewards are well worth the added responsibility.
“It’s a different kind of kid we’re rais-ing,” Cindy says. At the livestock shows, “there are no computers, there are no iPads. They’re learning how to work, work together, and how to help other people.”
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in her youth, facing breakouts and other skin complica-tions, Donna Quiram learned all she could about how to care for her skin, investigat-
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3 4 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
She applied to Harvard just for the fun of it.
Now, GHS grad Michelle K uroda ref lects on
her freshman year at the Ivy League school.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 3 5
a l l a b O u T
Just before daybreak and his first cup of coffee, sixty-two-year-old Dale Harrimon pulls on his boots and walks out to saddle his horses. As he knocks the dirt off their backs with a soft brush, he mulls over which pastures he’ll ride
first. He flips a blanket up, then heaves on the saddle and draws the cinch just tight enough to hold the saddle in place—a task he’s repeated a million times. After he loads the horses in the trailer, Dale pats his coat pockets for gloves. Spurs ringing, he walks back to the barn for his yellow raincoat and ties it to a saddle in case the front blows up a shower later in the day. Looking east toward the horizon, he gauges his time. He’ll be at work and ready to ride by sunup.
Yes, true cowboys still exist, right here in Central Texas.
Dale might say his profession chose him. “I was born and raised with cattle, and [being a cowboy] is what I like to do,” he says. But it took a few bumps in the road to get him there.
finDinG hiS nicheDale grew up in Hugo, Oklahoma, as one of eight
children on a 600-acre ranch. The family baled hay, worked cattle, and cut firewood. “All of us kids worked. When we started getting into trouble, our parents gave us more work. Our parents did bust our britches for getting into trouble, too,” Dale remem-bers. The Harrimons made their living as full-time farmers and ranchers. “During the winter Daddy would buy 200 head of hogs. We had a chicken house, and cattle, too. We had a twenty-five acre gar-den and raised our own food,” Dale says. But young Dale’s favorite chore turned out to be roping, caring for, and doctoring cattle.
In 1969, just as nineteen-year-old Dale was honing his craft, Uncle Sam lassoed him from his ranch and sent him, fresh out of high school, to Vietnam to fight in the war—number thirty-two in the draft.
“I served twelve months in Vietnam and was honorably discharged as an E-5 in 1971,” Dale says. Coming back home proved difficult for Dale. “Back then, the Vietnam veterans were treated like dirt. It upset me for quite a while. We were just doing what Uncle Sam told us to do,” Dale recalls. The events of the war and mistreatment of veterans upset him so deeply that he felt the need to be alone for a time.
StOry AnD phOtOS byCarOl HuTCHiSON
Once a cowboy,
always a cowboy
3 6 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
iNSide THe feNCeS from page 35
“I went to the mountains and camped out. It took me quite a while to get used to people again. Just things that happened—it’s between me and the fencepost,” he says. After a year in the mountains, hunting and fishing just to survive, Dale got back on his feet with help from his dad, who talked him down from the mountain.
Dale thought he’d try the city life as things settled down after Vietnam. One of his best friends from Hugo helped get him a nine-to-five job as a techni-cian at Texas Instruments in Dallas. “I didn’t like fighting the city and the traf-fic. [There are] too many people,” Dale remembers. Proving his parents’ theory true—that idle hands are the devil’s workshop—Dale hit the bars at quitting time. “I knew I would have ended up in jail. So I decided to go back to Okla-homa where it was quiet and peaceful,” he says.
In 1974 Dale began his life’s work only a few miles from where he grew up. As the ranch manager of the 2,000-acre Johnson/Seiger Ranch, he found that the task of seeing after cattle and the serenity of being outdoors soothed his soul and welcomed him like an old friend. “I love the freedom, being outside and fooling with cattle. You’ll have wild ones, but cattle are easy to fool with. When I get angry, I can go out with my horses and cattle, and it helps,” Dale explains.
Dale’s been a full-time cowboy ever since. He’s worked on ranches in Texas and New Mexico. Since 1987 he’s worked for Schwertner Farms in Schw-ertner, Texas, one of the largest cattle brokers in the United States.
A DAy in the LifeToday, Dale takes care of 3,500 head
of cattle spread out on the 35,000-acre ranch and supervises a crew of seven cowboys. He rides his own horses, but the ranch furnishes a truck and trailer. Dale lives on a 2,200-acre area of the ranch.
After he feeds his horses in the early morning hours, Dale meets up with the rest of the cowboys out in a pasture.
The sun governs the workday of a cowboy, and enduring rain, snow, wind, and extreme temperatures is just part of the job. “I love being outside. I sweat when it’s cold and love it when it’s
snowing. I don’t mind work-ing in the heat, either. You just have to get adjusted to it,” Dale says. He takes two horses with him, especially in the summertime. When
Dale and his horse get hot and tired, he rides up under a shade tree, unsaddles the horse, and cools off. When he’s ready to go again, he lets the first horse graze and rides the other.
The main goal of a cowboy is to make sure the cattle are healthy, check that they have clean water and feed troughs, and make sure they stay inside the fences. On most ranches, cattle are divided among several pastures. Six days a week Dale and the rest of the cowboys ride from pasture to pas-ture, checking, feeding, watering, and doctoring the cattle. “If there are any sick ones, I ride out to them to rope and doctor them,” he says.
the future Of cOwbOyin’Dale believes that the cowboy way
of life is fading. “Oh, yeah, it’s going away, because of the economy and land development, and it’s too much work for younger guys. I’m one of the old cowboys. All I’ve done my whole life is work,” Dale says. Even after riding and roping all day, Dale ropes in competi-tions. “My wife tells me I don’t know how to have leisure time. I can’t sit
still,” Dale says with a grin.Broken bones, smashed
fingers, wrecks on horses, even being knocked unconscious can’t keep Dale away from the job he loves. It’s kept him busy, fed his family, and shaped his character. “I’ll keep cowboyin’ as long as I can—as long as my health stays good. It’s what I was born and raised to do,” he says.
Dale in Vietnam
Lamar/Hunt Ranch in Terrell, Texas, 1976
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3 8 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
LENA’STEAM
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 3 9
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4 2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
a man and his grandson team up for an agricultural adventure on family land
Go Hard or Go Home
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 4 3
G e T T i N G T O k N O W
Out toward Granger, in the middle of Black-land Prairie farmland, a dense grove of fruit trees stands. But
they’re not peach, plum, or pecan trees. The trees grow closely together, like hedges, and not one reaches higher than eleven feet. The fruit on the trees, which you might expect to see on a Mediter-ranean hillside rather than on the prairie, is bitter and slimy when plucked from the branches. Yet despite the fruit’s off-putting tex-ture, the orchard yields a product in high demand: olive oil.
In January of 2009, Cur-tis Mickan and his grandson, Joshua Swafford, broke ground on Central Texas Olive Ranch, an agricultural adventure that many skeptics consider a risky investment. The grove stretches across thirty-three of 250 acres of land that has been in their family for six generations. “Probably the best thing is getting to work closely with my grandfather. Not many people that get to do that,” Joshua reflects. “For almost three years straight, I worked with him every single day out here. I got to know him very well, and we just became good friends.”
bymerediTH mOrrOWphOtOS by tinA LOpez
new rOOtSCurtis purchased part of the
family property in the 1970s for raising cattle and row crops, at a time when he was also pursuing a lucrative career in Dallas’s trans-portation industry. Several years after he retired, he returned to Georgetown, and before long he began thinking about increasing his farming enterprise. Intrigued by an article on olive farming, Curtis asked his grandson to find out more about the topic. Joshua was more than halfway through a degree in agriculture business and agriculture leadership and development at Texas A&M Uni-versity when he started explor-ing the industry. He spoke with several experts, tested the soil on the family acreage, and learned more about the logistics of olive ranching. Before long, Joshua rec-ognized the investment potential and eagerly shared his research with Curtis.
After Joshua’s graduation, Curtis offered him a job on the ranch as manager of the first olive orchard in central Texas. Together, Curtis and Joshua assembled a business plan, created the orchard layout and irrigation designs, and then cleared and prepared the land.
Go Hard or Go Home
4 4 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
GO Hard Or GO HOme from page 43
Joshua says, “I didn’t know he wanted to plant 23,000 trees! There’s no such thing as dipping your toes in with him; it’s go hard or go home.” The rows they planted four years ago now make up the largest super-high density orchard in Texas and the fourth largest orchard in Texas.
texAS OLive inDuStry piOneerSAs pioneers in Texas’s olive oil indus-
try, Joshua and Curtis have come across their fair share of naysayers in the agri-culture community—people concerned, for example, about the reliability of Texas’ fluctuating climate. However, Joshua and Curtis are willing to take the chance because they understand that, in farming, risk is inevitable, and 100 percent guarantees simply don’t exist. Not surprisingly, Texas’s unpredictable temperature swings cause the most uncertainty. The summer can bloom too quickly, meaning a shortened spring and growing season, and winter temperatures can fluctuate within a sixty-plus degree span, stressing new growth. In spite of the cli-mate concerns, Joshua considers olive trees “easy to maintain—it’s a tree that naturally wants to grow.” They are self-pollinating and
drought-tolerant, and few pests bother the bitter olives growing on Central Texas Olive Ranch. Joshua says, “Texas soils are fantastic, better than in Italy.”
Joshua is confident in their endeavor and believes that despite the “big, initial startup cost, the [financial] return is better than anything else you can do in farming.” Of the two men, Joshua is more adventurous and willing to try new techniques and practices. His grandfather is more methodical; he likes to slow down and examine issues before addressing them. “We balance each other very well,” Joshua says. “There are a lot of things that he did that were done many years ago that really don’t apply now, so I bring youth, energy, and new principles, and he brings tradition and experience.”
Joshua vividly remembers prepping the orchard for planting. Shoulder to shoulder, he and Curtis spent seven weeks lifting rocks out of the distinc-tive hill country soil. Of the eighty-one rows of olive trees on the ranch, 17,000
are Arbequina, 4,500 are Koroneiki, and 1,500 are Arbosana trees. The rows are spaced eleven feet apart, and five feet separate each tree from its neigh-bors. “It was a massive learning curve,” Joshua admits. “When we planted our orchard, it took [us] seven to eight months; now I can plant one this size in two months.” In all, there are 792 trees per acre, and each tree yields close to six bottles of olive oil per season.
A new chApterTo this day, Joshua insists that he
never dreamed he would land in the olive industry. Producing, installing, and partnering Central Texas Olive Ranch with his grandfather has brought him invaluable experience that he now shares with growers across Texas. As the owner and president of the Heart of Texas Olive Orchards, he has installed more than 200,000 olive trees on more than 400 acres of land through-out the state. Additionally, he is the lead consultant for over 300,000 olive trees in Texas, as well as the lead field researcher for Texas Tech University’s Research and Development Team.
The olive doesn’t fall far from the tree for Joshua and Curtis. Curtis makes it out to the ranch almost every single day to check on his grove. “He’s on the mower most days, or on a tractor. If he’s not doing that, he’ll walk along and trim the trees,” Joshua says. Together,
with their near-endless energy, dedication, and op-timism, they have written a new chap-ter not only in their family’s history, but in Texas’s olive orchard history as well. Joshua says, “If I do half as much as he does when I’m his age, then I’ll be okay.”
Look for Central Texas Olive Oil at farmers’ markets in and around Georgetown as well as on the shelves at Monument Market and Sweet Serendipity.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 4 5
4 6 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
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The Walburg BoysMaking more than music at The Walburg Restaurant
eleven-year-old Brianna joined the Walburg Boys on stage and plied the fiddle confidently. Years earlier, when she was
five, Rusty Swanson of the Wal-burg Boys sat down with her dur-ing a break and showed her some fiddle basics. She left yearning to play more, so she took lessons when her family returned home to Maryland. She and her family now visit The Walburg Restaurant each summer to saw the fiddle and reminisce with her Walburg “family,” who are eager to catch up on what’s taken place since the previous summer.
Brianna isn’t the only one who is drawn to The Walburg Restau-rant. Folks flock there to enjoy the biergarten, fresh-brewed German Oktoberfest beer, and mouth-wa-tering German-American dishes
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like bratwurst, schnitzel, sauer-braten, and Weiner schnitzel. The restaurant also features an arcade for the kiddos and live music for everyone, all nestled in the quaint German community of Walburg. The down-home, family-oriented environment brings people back to a place where friendships are formed.
In addition to being one of the restaurant’s owners, German born and bred Ronny Tippelt is also the lead vocalist and accordionist of the Walburg Boys, the house band at The Walburg Restaurant. The group began as a duo when the restaurant opened in 1987. Since that time, Scott Fischer, Rusty Swanson, James “Duck” Harris, and Steve Quenan have joined the group, bringing with them decades of individual experiences, performances, and associations
with famous musicians such as Dan Seals, Tanya Tucker, Willie Nelson, and Hank Williams, Jr.
Ronny is recognized interna-tionally for his yodeling expertise. Scott plays the bass guitar and credits his abilities to his uncles, who, he laughs, “would drink into the wee hours, singing Hank Wil-liams and Roger Miller while co-ercing me to play the guitar until my fingers bled.” Duck is the lead guitar player and, although he’s never had a guitar lesson in his life, is known among band mem-bers as the Al Di Meola of the Hill Country (Di Meola is famed for his jazz and Latin fusion styles). There’s no fiddlin’ around with mediocrity for Rusty, who has sawed the fiddle with the best of them, including the Lonesome Dove Band. Steve takes time from his downtown business,
Don’t miss Oktoberfest!The Walburg Restaurant
3777 FM 972512-863-8440
walburgrestaurant.com
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 4 9
Scott Fischer
Quenan’s Jewelers, to drum it up with the band. Seeing jazz drummer Buddy Rich perform convinced a young Steve that he, too, wanted to be a drummer.
Individually, each musician is impres-sive. Together, they raise the roof with knee-slapping, foot-tapping music that has “three-year-old girls dragging their grandfathers onto the dance floor for a flap and a twist to everyone’s favorite, the Chicken Dance,” says Ronny. The band is as versatile as they are talented.
They play Cajun, Zydeco, Country, R&B, Rock & Roll, and other genres with as much flair and energy as they bring to Bavarian and German music. “They play music for all ages and engage the audi-ence with their boyish charm,” says the bar manager. The Walburg Boys love the audience, in fact. It’s not uncom-mon to find the band members chatting with folks during their set breaks or to hear them ask audience members to join them on stage for a number.
After the music stops, the last cus-tomers pay their tabs, and the lights dim, the band is simply a group of best friends, along with the rest of the staff members, among whom they count a resident fox, a roadrunner family, three rabbits, a cat, and two owls. These musicians love each other and they love their customers, who are also like family because the Walburg Boys have gotten to know them so well over the years.
Steve QuenanRonny Tippelt
James ‘Duck’ Harris
Rusty Swanson
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 5 1
Sat. Oct 26thSan Gabriel Park Gazebo
3:30 Registration 4:00 Children’s Costume Contest4:30 1 Mile Run 5:00 5K Race
Join the Exceptional Georgetown Alliance in supporting children with developmental and intellectual disabilities
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Dale’s EssenhausHome of the “Walburger”Bert Stuewe Hall Schedule your Christmas Party now! Call Bonnie to schedule!
3900 FM 972 in Walburg
(exit #268 IH 35, right at stop, 4 miles on your right)
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5 2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
Steps to a Native GardenHome landscaping with Texas plants
in the front yard, large patches of Gregg’s mistflower and mealy blue sage—both native Texas plants—have become favorite haunts of monarch
butterflies. In the backyard, coral-toned, bell-like blooms of the flame acanthus beckon to lazy af-ternoon bumblebees. Bob Kamper pauses nearby for a breather from cutting back the hardy native, which has thrived in the drought and threatens to take over the yard. Bob failed to consider the mature size of the acanthus, “a rookie mistake,” he explains.
“Once established, native plants grow and thrive without fertil-izer, poisons, pesticides, or water other than rainfall,” he says with a chuckle. An avid native land-scaper, Bob advocates for native landscaping as a member of the local chapter of the Native Plant Society of Texas. “Native land-scaping [uses] plants, plant habi-tats, and soils that occur naturally in the locality,” he explains, “[and] provides habitat for songbirds,
N a T u r a l V i e W
byCHriSTiNe
SWiTzerphOtOS by
nADiA mOrALeS
butterflies, and other pollinators. Native plants typically use less water than non-native…, [which is] important to dwindling water supplies.”
For those interested in native landscaping, Bob recommends a three-step process of “define, design, and refine” and advises beginning in a backyard before moving to the front yard, to gain a little experience. Bob uses a the cyclical process described below on his property, which was certified “Best of Texas Back-yard Habitat” by the Texas Parks and Wildlife Department and a monarch waystation by Monarch Watch. Before starting a land-scaping project, Bob encourages landscapers to research HOA regulations and restrictions.
Define. Bob recommends starting with a map of your yard that identifies existing plants and major pathways. “Consider orientation to north and south, east and west, location of build-ings, slope of land, natural wa-
ter flow and collection,” he says. Then gather information from online resources and books “[to] determine what kind of garden or landscape you would like and what would be appropriate for the area.”
DeSiGn. After defining garden type and location, Bob says, move to step two: “Decide what [to] plant … and where. Keep in mind the eventual size of the mature plant, shrub, tree, vine, or ground-cover,” as well as the position of pathways.
refine. Once plants and path-ways are in place, it’s time for step three, “implementation and installation, maintenance, and revising the overall plan.” That, Bob notes with a laugh, “leads back to the define phase. It’s a cycle. You live, and with any luck, you learn.”
Native landscaping resources available online from the Native Plant Society of Texas, Williamson County Chapter, include photo galleries of native Texas plants, listings of local
nurseries that sell native plants, and downloadable maintenance guides for seasonal activities. All of these NPSOT resources can be found at npsot.org/wp/wilco.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 5 3
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5 4 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
beneath a “Welcome Home” banner and balloon décor, Sher-lyn Scott cradled her newborn daughter in her
arms. Family gathered around, catching their first glimpse of Samantha Rose Scott. Hours later, parents Sherlyn and Chad Scott opened the door to hospice staff arriving to meet their newest cli-ent.
Sammy was born on Febru-ary 28, 2011, with Trisomy 18. Though doctors didn’t expect her to be born alive, she defied expectations. Her parents began a whirlwind of training for the dif-ficult task ahead: attending to the complex medical needs of their infant.
“The doctors kept reminding us that, most likely, she would suffer an episode of sleep apnea within the next day or two,” Sherlyn
says. “Babies with her condi-tion are rarely born alive. Hearing those statistics as you are holding your newborn is surreal and completely tor-turous. Only by God’s grace and our faith in him did we make it
through.”The Scotts adopted a mindset
of steadfast enjoyment of each day with their daughter, despite the challenges. Yet Sherlyn be-lieves they wouldn’t have made it through the first few weeks if it hadn’t been for family.
“For the first six weeks, my mom would come over every night and just sit and hold Sammy from about midnight until 3 a.m. so that we could get a few hours of sleep and so that someone would be holding her if she suf-fered a fatal sleep apnea episode,” Sherlyn says.
After nearly ten months of life, Sammy was invited to play a special role. She played the part of baby Jesus in a Christmas play. The next day, her parents knew she was developing a cold. Early Christmas morning, Sammy’s life ended as her tiny body was unable to fight off a respiratory infection. Just weeks after Sam-my’s untimely passing, a series of conversations among friends re-sulted in founding the first sMiles 4 Sammy 5K Run.
“It was going to be a one-time
event, as a way to honor the life that Sammy lived,” Sherlyn says. The event raised $16,000 for a future all-ability [baseball] field. Shortly afterwards, Sherlyn recalls, “God placed a tug on our hearts to make sMiles 4 Sammy permanent.”
The goal of the volunteer-based organization is simple—to bring smiles to the faces of those struggling to cope with a difficult diagnosis. The organization holds one fundraising “blitz” each year. Funds are used to create care packages for families who have a medically fragile child and for community projects that encour-age all children to be physically active.
Jill Meyer, a member of the board of directors, explains that volunteers are passionate about helping families. “I can’t make all their struggles go away,” Jill says. “But by working with sMiles 4 Sammy, I can let them know they are not forgotten, that there is someone who can understand their challenges. People are pray-ing for them and offering them encouragement.”
byJeNNifer
armSTrONG
A Smile a DayHow a tiny baby inspired a volunteer organization
e x T r a V i e W
To find out how you can help a family smile, visit
www.smiles4sammy.org/.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 5 5
Put Your Sleep Problems to Rest atGeorgetown Sleep Center.Do you suffer from daytime sleepiness or fatigue?
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 5 7
PortraitPhotography
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5 8 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
deborah Antich is what one might call a “clai-raudient”—she has the ability to receive extrasensory informa-
tion from behind her right ear, she explains.
“It’s kind of like tuning a radio and picking up on other people’s information,” she says, describ-ing the sensation as a delicate balancing act between informa-tion being sent by people nearby and picked up by the clairaudient receiver. “I’m not reading minds,” Deborah says. “I’m picking up on frequencies.”
Though Deborah feels blessed to consider herself clairaudient, at times she has struggled to man-age and hone her ability. In 2012, in fact, she was having trouble going out in public because she was constantly picking up on multiple people’s thoughts and conversations at once.
“At times it was difficult to con-centrate on my own thoughts,” Deborah says. “I had so much information crammed into my head and was seeing patterns in information I was picking up on from people who didn’t know each other… I’d have to get a pen and paper to get some of it out of
my head.”That’s when Deborah came up
with the idea for the Traveling Psychic Supper Club, a monthly dinner intended to help people who want to better understand their psychic, or extrasensory, abilities to make connections with people and ask and give advice.
The group began with a few people who saw it advertised on Craigslist, and it grew to a month-ly turnout of eight to twelve. Each person comes with different psy-chic experiences, backgrounds, and skills, which makes for a lively and engaging dinner.
“Dinners fill up fast,” Deborah says, “but I want to keep them small so everyone has the oppor-tunity to connect and learn about themselves when they attend.”
Typically hosted at trendy res-taurants around the greater Aus-tin area, the club gives attendees an opportunity to laugh, cry, ask questions, and give advice. Over
gourmet salads and drinks at Aus-tin eatery Epicerie, participants’ voices overlap in motley blanket of simultaneous conversations.
“We have someone in the group who can talk with dead people,” Deborah says. “There’s nothing scary about it. It is what it is. It’s like saying, ‘He has green eyes.’ It’s just there… Another woman does tarot, and we have another woman who uses [a] pendulum, and [we have] an astrologist.”
Since Deborah started the Trav-eling Psychic Supper Club in June 2012, it has grown more than she imagined it would. She recently launched her own Thursday-eve-ning radio show under the same name and is in talks with a televi-sion network to create a reality show about the group.
“Now, [TPSC] is something that I can try to steer but can’t control,” she says of the group’s rapid growth. “It’s an exciting journey.”
byraCHel
brOWNlOWphOtOS by
ALySSA Dyer
Traveling Psychic Supper ClubA place for people with “open” minds
e x T r a V i e W
For more information on the Traveling
Psychic Supper Club, visit travelingpsychic
supperclub.com
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 5 9
1515 IH 35 512.869.5454 www.hardtailsBarandGrill.com(Northbound exit 264, Southbound exit 262)
HALLOWEEN COSTUME
PARTY!PRIZES! • LIVE MUSIC
by The Stone Rollers (Rolling Stones tribute band)
THIS MONTH ON THE OUTDOOR STAGE!October 31
MIKE SALGADO
October 26
WHISKEY SISTERS
ANDDENNY HERRIN
October 19
Join The Texas Observer and the Texas Nature Project for a special lunchtime conversation with Arianna Huffington the author, syndicated columnist, and president and editor-in-chief of the Huffington Post Media Group.
October 17, 12:30p.m.UT Alumni Center, 2110 San Jacinto, Austin, Texas
FOr tickets and inFO, visit www.texasObserver.Org/huFFingtOnevent Or call 512.477.0746
let’s dO lunch! arianna huFFingtOnwith
6 0 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
A New Dr. DoolittleEight-year-old speaks the language of animals
kamy Brown hopped out of bed before her Hello Kitty alarm clock had a chance to beep. As the sun edged into the sky,
she pulled her rain boots on over her polka-dotted pajamas and headed out to greet her “urban farm.” Addy the dog and Alley the cat trailed her as she bumped open the gate, hands full of feed for the clucking “ladies” and hay for the hee-hawing Gabriel.
Eight-year-old Kamy is the proud owner of more than twenty pets: She cares for thirteen chick-ens, two fish, a miniature donkey, a dog, a cat, a rabbit, a hamster, hermit crabs, two peacocks, and her latest pet, a tarantula. Ani-mals gravitate to her, and she to them. “I love animals,” Kamy says. “They make me calm.”
a N i m a l V i e W
bymerediTH mOrrOWphOtOS by
meGAn fOx
Kamy wants be a veterinarian. However, she’s had moments when her resolve has faltered. Kamy’s parents, Kim and Chris, remember her bursting through the front door last year, tears staining her cheeks. “How can I be a veterinarian if I’m not a veg-etarian?” Kamy asked in despair. Kim says, “We had to explain to her that there are certain animals that are raised to eat. So, she found that you don’t have to be a vegetarian to be a veterinarian.”
Kamy studies how to care for each of her animals by reading books. “I’m reading about guinea pigs right now!” she says. She does extensive research both online and in her school’s library and is continually discovering the best way to provide her pets with a safe and happy home. Addition-
ally, she does chores, like collect-ing and selling eggs, to contribute to the cost of animal food. She sells the eggs for four dollars a dozen to her neighbors and then saves one dollar, spends one, tithes one, and uses the final dol-lar on animal food.
Kamy says that Gabriel, the miniature donkey, “is the hard-est to take care of because I have to clean him, brush him, walk him, feed him, and train him.” It’s hard for her neighbors to keep a straight face when they spot Kamy and young Gabriel trotting up and down the cul-de-sac of their suburban neighborhood. Kim explains, “He loves to trot. He’s a good running buddy. Really, he’s like a big dog.”
On the flip side, Kamy says her fish are the easiest to care for. She
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 6 1
admits, “The fish are my least favorite because they don’t do anything.” How-ever, she gives them the same excellent care and concern that she provides for her favorite pet, Buttercup the rabbit.
From the donkey to the fish, Kamy es-pecially enjoys sharing her animals with her friends; she gets a kick out of invit-
ing them over to indulge in her personal petting zoo. “Animals are her thing. If she had her choice she would probably quit school and stay home and create an animal sanctuary,” says Kim.
The Browns all agree that the best part of their day is coming home after school or work and sitting next to the hen house and watching the animals play. The donkey herds the chickens, the cat teases the dog, the rabbit greets the hamster, and, for the most part, the tarantula stays in his sanctuary. Kim believes that “kids have to have animals to bond with. It’s important that they
learn about responsibility.” She says, “The nurturing of the animals is good for Kamy. It brings out a side of her that you don’t always see when you look at her on the playground. It teaches her responsibility.”
So, what’s next for Kamy? Let’s just say she’s very interested in ferrets.
512.863.88556915 Williams Drive Georgetown 78633
Happy TrailsBoarding • Grooming • Day Care
Owned and Operated By Troy & Louise Anderson
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$35 Spa Day Saturdays Includes,bath, nails, glands & teeth cleaning
(Drop off anytime between 8-3)
Smart dogs love Happy TrailsPretzel
6 2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
John’s Golf CartsNICE CARTS - NICE PRICES - NICE PEOPLE
Buy - Sell - TradeWe Service & Repair All BrandsFRee GeoRGeToWn pickup & deliveRy
5820 Williams drive Just 1 Mile West of Sun City
100’s of customized eZGo RXv’s Have Been delivered to Sun city!
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Custom Mag Wheels & Tires ∙ Accessories galore!SALES ~ SERVICE ~ ACCESSORIES
Owned and operated by Sun City Resident
512-686-3620www.JohnsGolfcarts.com
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De-shedding Treatments • Scissor Trims Teeth Brushing • Walk-in Nail TrimsJoin our Dog Friends Club and earn free services!
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BriceNoonanBS,HearingInstrumentSpecialist,owner
Now accepting new patients
Brice NoonanOwner
4402 Williams Dr., Suite 115Georgetown, TX 78628
(1.9 miles from Sun City)
(512) 961-3032www.PrecisionHearingCenters.com
Now accepting new patients
Locally owned and operated
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Ask about our Sun City specials!
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4402WilliamsDr.,Suite115Georgetown,TX78628(1.9milesfromSunCity)
(512) 961-3032www.PrecisionHearingCenters.com 04
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“I’m always watching out for you”
Since 2003
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 6 3
G O l f e r ’ S C O r N e r
On a heel shot, the ball is not hit in the center of the clubface, but is struck with the part
of the clubface next to the hosel. To correct this, make sure you are standing the proper distance from the ball. You don’t want to be too far or too close. To check if you are too close or too far from the ball, take your right hand off the club and let it hang naturally. Now replace your hand back on the club. It should go back to its original position.
Remember that a heel shot is usually a swing path issue. The club could be traveling too much to the inside during the back-swing with an open club face. You should feel the club swing more
bybill eaSTerly
The Heel Shot
Find Bill Easterly through The Golf Ranch1019 W. University #310 (Wolf Ranch)
512-863-4573
vertically on the backswing. This will help the club trav-el on a better path on the downswing. Remember the more the club goes to the inside on the backswing, the more it goes to the outside on the downswing, causing a miss hit.
A good drill to fix your heel shots is to place two clubs on the ground slightly wider than the club head and aligned at a target. Now hit balls between the clubs, making sure not to hit them. Work on this drill and you may find yourself striking the ball much bet-ter and with more consis-tency.
the prOWith 30 years ex-perience in golfing, biLL eASterLy has spent 17 years as a pro player from the US to Australia, winning the Gulf Coast Invitational twice, and three times on the Sr Cir-cuit. Bill has spent 10 years helping others enjoy the sport. Here, he gives you priceless tips – free – every month – to improve yOur game.
6 4 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
Catering Special - We Cater 7 Days a Week
10% OFF Cateringof 50 ppl or more
15% OFF Cateringof 100 ppl or more
Not valid with any other offer or promotion. Coupon must be present. Limit 1 coupon per person per visit. No cash value. Georgetown location only. Expires 10/31/13.
Dickey’s Barbecue Pit.
$3 OFF FAMILY PACK,$5 OFF XL FAMILY PACKOR DOUBLE SIDES WITH
XL FAMILY PACKNot valid with any other offer or promotion.
Coupon must be present. Limit 1 coupon per person per visit. No cash value. Georgetown location only. Expires 10/31/13.
Dickey’s Barbecue Pit.
FREE 1 MEAT PLATEWith the Purchase of a 1 Meat
Plate & 2 Large DrinksAdd another meat for $3. Not valid with any other offer or promotion. Coupon must be present. Limit 1 coupon per
person per visit. No cash value. Georgetown location only. Expires 10/31/13. Dickey’s Barbecue Pit.
Athletic 4 Meat Plate Special $13.99
Sliced Brisket, Chicken, Ham, Pulled Pork, 2 Sides & Large Drink
Not valid with any other offer or promotion. Coupon must be present. Limit 1 coupon per person per visit. No cash value. Georgetown location only. Expires 10/31/13.
Dickey’s Barbecue Pit.
Any Event.Any Size.We Cater!Catering hotline512.998.4821
723 WEST UNIVERSITY AVENUEGEORGETOWN, TX512.355.7696
Don’t forget about our FREE Ice Cream!©2013 Dickey’s Barbecue Restaurants, Inc.
\\ Deals include 2 sides and big yellow cup drink. Add another meat for just $3! //
Now serving Texas Style Chop Beef sandwiches at every
Georgetown HS, EastView HS & Southwestern University
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O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 6 5
When I was in middle school, my family loved going to the opera. On one occasion, I
even missed the last two hours of my tenth grade history class so that we could travel to Houston to see Bizet’s Carmen. But while other opera aficionados sipped cocktails and dined at elegant res-taurants after the performances, my family always went straight for the comfort foods. We must have made quite the sight, digging into steaming platters of green beans and cheese-laden squash casserole in our finery, our rolled-up programs and opera glasses temporarily forgotten on the seats next to us. I don’t know how the tradition started, but I grew up associating Puccini’s arias with the soaring notes of candied yams and lofty yeast rolls. To this day, as the weather cools off, I remem-ber those days at the opera and long for twice-baked potatoes and creamy cheese grits.
i N T H e k i T C H e N
bymONiCa brOWNlOWphOtOS by cArOL hutchiSOn
The Soaring Notes of Comfort FoodsCooler weather awakens desires for comfort foods, opera
twice-baked potatoes Don’t worry if the potatoes fall apart a little bit when you’re scooping out the insides; you can use the filling to mold the skins into the right shape.
Ingredients:4 small to medium russet potatoes,
scrubbed well and driedVegetable oilSea salt2 bacon slices3 Tbsp unsalted butter2⁄3 cup sliced green onions¼ cup milk1 Tbsp sour cream1 egg yolk¾ cup grated sharp cheddar cheese½ tsp salt
Preparation:1. preheat the oven to 350° f. prick
the potatoes with a fork 8 to 10 times. Coat them lightly with vegetable oil and sprinkle them with sea salt. bake for about 1 hour, or until the potatoes feel soft.
2. in a skillet, cook the bacon over medium heat until crispy. leaving
Chef Nikki Elkjer is taking a break this month. Look for her Thanksgiving recipes in next month’s issue.
the bacon drippings in the pan, remove the bacon from the pan; crumble it into small pieces and set aside. add the butter to the drippings, and once it has melted, add the green onions. Cook until soft, and set aside to cool slightly.
3. Cut the potatoes open lengthwise, taking care not to slice all the way through. Scoop out the insides of the potatoes. leave a thin layer of potato still attached to the skin as lining. place the insides in a bowl and mash them with the milk. When the potato mixture is smooth, add green onion mixture, crumbled bacon, sour cream, egg yolk, ½ cup grated cheese, and salt; mix until combined. Spoon the mixture into the potato shells and top with the last ¼ cup of cheese. place in a greased baking dish and bake until the cheese is melted and potatoes are hot, about 20 minutes. remove from oven, cool slightly, and serve.
pHO
TO b
y fe
lix
SaN
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ez
6 6 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
Garlic cheese Grits Ingredients:1 Tbsp vegetable oil2 garlic cloves, minced3 cups reduced-sodium chicken broth½ tsp salt1 cup quick grits8 ounces sharp cheddar, grated (2 cups)¼ cup milk2 large eggs, beaten2 Tbsp unsalted butter, cut into 2 pieces¼ tsp cayenne pepper
Preparation:1. preheat the oven to 350° f. Grease a
2-quart casserole dish and set aside. 2. Heat oil in a skillet. When hot, add the
garlic and cook until fragrant, about 30 seconds. do not let the garlic brown. remove from heat and set aside.
3. bring the broth and salt to a boil in a heavy saucepan. Gradually, whisk in the grits. return to a boil, and then reduce heat and simmer, whisking constantly, until grits are thick but not completely cooked, about 3 minutes.
beef Stew Ingredients:2 Tbsp vegetable oil2½ lbs. beef chuck roast, cut into 2-inch
cubesSalt to tastepepper to taste3 onions, roughly chopped¼ cup flour4 garlic cloves, minced1 cup red wine4 cups beef broth2 bay leaves1 tsp fresh thyme3 medium russet potatoes, peeled and
cubed5 carrots, peeled and roughly chopped
Preparation:1. Season the beef with salt and pepper.
Heat the oil in a large, heavy pot over medium-high heat. When hot, add the beef pieces to the pot and brown well on all sides, being careful not to crowd the pot. remove the beef with a slotted spoon and set aside.
2. reduce the heat to medium-low. add the onions and sauté until softened, about 12 minutes. add the flour and garlic; cook for 2 minutes, stirring constantly.
3. add the wine, and use it to dissolve the browned bits stuck to the bottom and sides of the pot. let simmer for 5 minutes; then add beef broth, bay leaves, thyme, and beef pieces with any accumulated juices. bring to a boil. Then turn heat to low and simmer, covered, for 30 minutes. Scrape the bottom and sides of the pot again to make sure that nothing is sticking. add potatoes and carrots, stir once, and bring to a boil. Then, cover and simmer until the meat and vegetables are tender, about 45 minutes. remove the lid and boil until the stew is the desired consistency. add salt and pepper to taste, garnish with fresh thyme sprigs, and serve.
Oven-fried chicken Ingredients:5 chicken drumsticks, skinless2 cups buttermilk 1 tsp salt1 cup panko1 large egg1½ tsp dijon mustard½ tsp dried thyme¼ tsp dried oregano¼ tsp dried basil¼ tsp garlic powder¼ tsp cayenne¼ tsp nutmeg½ tsp smoked Spanish paprika¼ tsp pepperVegetable oil spray
Preparation:1. Combine the buttermilk, salt, and
chicken in a zip-top bag. let it marinate 4 hours.
2. preheat the oven to 400° f and move the rack to the upper-middle position.
3. drain the chicken and pat dry with paper towels. Set aside. place ½ cup of panko in a pie plate. in a second pie plate, mix the egg, dijon, and seasonings. Cover each chicken piece
remove from heat. Whisk in 1½ cups of cheddar, milk, garlic mixture, and cayenne. Combine thoroughly and then whisk in the butter. When butter has melted, add the eggs and whisk quickly; do not let the eggs cook. pour into the casserole dish, top with the last ½ cup of cheese, and sprinkle a little extra cayenne on top. bake for 45 minutes. The grits should be set into a dense, solid mass and have a crispy cheese skin on top. remove from the oven, cool slightly, and serve.
generously with the egg mixture; then coat completely in the panko, pressing the panko onto the chicken to help it stick. if the panko in the pie plate gets wet and begins to clump together, throw it out and use the other ½ cup of panko.
4. Spray the coated chicken generously with vegetable oil spray. place the chicken directly on the upper-middle rack of the oven. place a sheet pan or jelly roll pan on a lower rack to catch any drippings. bake until the chicken is nicely browned and the juices run clear, about 40 minutes. remove from oven, cool slightly, and serve.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 6 7
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Craving a day at the spa? No need to leave home! Here are 10 ways to turn your bath into a retreat:
1 Add natural materials like pebbles and wood. Install a pebble floor or slats for a shower mat. Perhaps a teak wood wall.
2 Float your vanity. Getting it off the floor opens up your room. Add lighting underneath.
3 Choose the right colors for a tranquil space, such as bright white and soft aqua.
4 Frameless clear glass.
5 Add a fireplace or a flat screen TV.
6 Enjoy the beauty of vessel sinks.
7 Place a headrest and sliding shelf in your bathtub.
8 Hang fluffy white towels and a robe to snuggle in after your bath.
9 Light a group of candles for aromatherapy.
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Feel pampered at the end of every day. Why have to travel to a special destination? Create your own spa you can visit whenever the mood strikes.
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6 8 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
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2400 W. Braker Ln. Ste. AEast of Burnet just past the railroad tracks.
Burn
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512-342-18341231 Leander Rd
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$100 OFFSummer Savings!
minimum installed purchaseof $1000
Must present coupon at time of measurement. Prior purchases do not apply. Only one coupon per order, per customer. Cannot be used in conjunction with any other promotions
or advertised specials. Coupons must be presented at time of purchase. Expires 8/19/13. FLOORING WAREHOUSE
We have the inexpensive solutionsto help you get that house ready to sell!
ATTENTION REALTORS!
7/9-LR; 7/10-LJ
Leander Rd
Shady Oak D
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San Gabriel Blvd
S Interstate 35
Visit our Showroom
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End of Summer Savings!$100 OFF
Must present coupon at time of measurement. Prior purchases do not apply. Only one coupon per order, per customer. Cannot be used in conjunction with any other promotions or advertised specials. Coupons must be presented at time of purchase. Expires 11/15/13.
FLOORING WAREHOUSE
minimum installed purchaseof $1000
Mon thru Fri 9am-6pm · Sat 10am-5pm · Sun Closed Mon thru Fri 9am-6pm · Sat 10am-5pm · Sun 11am-4pm
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 6 9
DALES ESSENHAUS3900 FM 972, WalburgDales-Essenhaus.comWed nights: Family Karaoke & Open Mic Thurs nights: BBQ & Live Music in the Biergarten featuring Dale’s award winning ribs! 4 TBA5 Roy Heinrich & The Pickups11 Roland Waits & The Wayward
Travelers12 Chris Manning & The Southbound
Drifters18 South of Dixie19 Benefit - Brody K25 A.P. Patchke & the Night Skies26 Robyn & Stealin’
GERMAN WALBURG RESTAURANT3777 FM 972, Walburgwww.WalburgRestaurant.comLive Music every Fri & Sat NightSeekers, Brushy Creek, Boys, The Walburg Boys
HARDTAILS BAR & GRILL1515 IH 35, Georgetown512-869-5454www.HardtailsBarandGrill.comEvery Sun: Bloody Mary Buffett 10am-2pmEvery Tue: Free Pool Every Wed: KARAOKE with Robert Goodwin3 Tanner Louis & the Aviators (8pm)4 TBA5 STOOCH (9pm)10 Bad Self (8pm)11 Groove Knight (8pm)12 Planet Texas (9pm)17 Brandon Bolin Band (8pm)18 Jean Pierre & The Zydeco Angels
(8pm)19 THE WHISKEY SISTERS also - Denny
Herrin (OUTSIDE STAGE!)24 Jean Pierre & The Blue Tones (8pm)25 Instigators (8pm)26 Inside: RED NECK BOYS (9pm)26 MICHAEL SALGADO - OUTSIDE STAGE!31 HALLOWEEN PARTY! Music by the
Stone Rollers!
ToNy & LUIGIS1201 S. Churchwww.tonyandluigistx.com512-864-2687 “Frankly Singing,” Sinatra Tribute Show every Thursday
GEORGETOWN
C h e C k U s O U t at:
www.citylightstheatres.comfor complete schedule
show times & purchase tickets on-line
512 868 9922
Now equipped with all new state-of-the-art digital projection
equipment & Master Image 3D.
City Lights theatres combines first run movies with a casual dining menu, offering a wide range of choices, including fresh grilled burgers, homemade fire cooked pizzas & several appetizers to choose from. Place your order at the concession and your order will be delivered to you.
O C T O B E RO p e n i n g D a t e s
subject to change
4 Gravity
4 Grace Unplugged
11 Machete Kills
11 Captain Phillips
18 Carrie
18 Escape Plan
WITH SPEC’S.Chill
MELON MARTINIIngredients: • ¼ cup Ciroc Vodka • ¾ cup cantaloupe cubes • 1 tbsp fresh lime juice • ½ cup water • 1 tbsp sugarPreparation: Puree cantaloupe, sugar, limejuice and water in a blender. Strain into a cocktail shaker filled with ice and shake to mix. Pour into your favorite martini glass and add a splash of orange liqueur.
(512) 868-6696 1013 W UNIVERSITY AVE
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Spec’s selection includes over 100 stores in Texas!
With lower prices on Texas’ largest selection of exotic spirits and fine wines, Spec’s is your on-the-way, less-to-pay for everyday store!
Lower Prices, Bigger Selection!
7 0 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
Mercedes-Benz of Georgetown
SALES AND SERVICEIH 35 at Westinghouse Road 512.930.6150 • 1-800-MERCEDES
www.mbofgeorgetown.comSERVICE HOURS 7:30 - 6:00 Weekdays SATURDAY HOURS 8:00 - 5:00
2014 MERCEDES-BENZ GLK350The powerful, efficient motors of the
C-Class Coupé, together with the dynamic yet comfortable suspension. Sporty, elegant, perfectly formed and
proportioned, the C-Class Coupé is the ideal companion – guaranteed to turn heads. The C-Class Coupé combines
tradition with state-of-the-art technology in a compact size.
Stop by Today.
Mercedes-Benz of GeorgetownA Garlyn Shelton Dealership.
we admit we’ve had some work done.
smartusa.com
unsolastyear. uncar.
smart – a Daimler brand
Authorized smart Sales and Service
IH 35 at Westinghouse Road, Georgetown
Phone 512.930.6150 • 800.637.2333
www.smartcenterofgeorgetown.com
smart center of Georgetown
The ALL-New 2014 Mercedes-Benz CLA-Class - Coming Soon
2014 MERCEDES-BENZ C-CLASSJust because the GLK is ready to climb mountains doesn’t mean it
can’t hug the road along the way. The Appearance Package adds sporty
19-inch or 20-inch wheels brushed aluminum roof rails. The sport
package even gets bolder.
With its sharpened styling, innovative support systems and efficient engines, the new E-Class is setting the standard for the luxury class of
today and tomorrow. Both the saloon and estate models of the new E-Class feature a new-look front and a sporty, yet elegant, style. Beneath that sleek exterior lies Intelligent Drive with eleven new or improved support systems.
it is a long way to E
2014 MERCEDES-BENZ E-CLASS
Clearly, the price tag is the second most attractive part. The Concept
Style Coupe set the auto show circuit abuzz with its dramatic 4-door coupe
design and athletic presence. The CLA has bought an international
sensation to fruition with nothing lost intranslation, from its diamond-block grille to its frameless door glass to its
sweeping tail lamps.
Ground Breaking Innovation has broken through again.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 7 1
e x T r a V i e W
byNaNCy baCCHuSphOtOS by ruDy ximenez
an arresting state-ment: Gather eight or ten people upwards of sixty years, and at least one will have
had a hip or knee total joint re-placement (TJR). Over a lifetime, these joints endure tremendous abuse, even when their owners are careful. Knees and hips don’t cause life-threatening issues, but boy, do they affect mobility and quality of life. “Bone on bone” is not a phrase people like to hear!
Earlier this year, Eileen Atkins, an active Sun City resident, “knew it was time to do something to ease the pain” in her right knee following a beach vacation and long airplane flights. She made sure, however, to educate herself about joint replacement surgery before plunging in.
Eileen began by consulting Dr. Christopher English, who per-formed Eileen’s earlier rotator-cuff surgery and who confirmed that “we can fix the problem.” At his suggestion, she attended a free two-hour class for an overview of TJR, complete with models of arti-
ficial joints, videos, relaxed Q&A, and a take-home book, covering all aspects of the procedure from surgery to recovery.
She found out that TJR recovery averages five to eight weeks. Even with her knowledge of what to expect, Eileen was shocked at the swelling and bruising that follows a knee replacement.
“Getting in and out of bed was a bit painful,” she recalls, “but I used my good leg to… lift the involved leg over the edge… Also, my leg was put on a Controlled Passive Movement (CPM) machine, which automatically moved the leg so the knee would bend. I was on the machine twice a day for two hours at a time. As movement became less painful, the settings were moved up for deeper bends. Also, I walked with a walker with the nurse in attendance.”
Most TJR patients remain hospitalized for about three days after surgery to ensure effective pain management. Before she was dismissed to a rehab facility, Eileen learned safe navigation techniques, chose a home health
agency, and received instruction about medications. Dr. English made sure Eileen had the CPM at home for two more weeks. After a week at the rehab facility, Eileen underwent two weeks of home therapy. “My staples came out two weeks after surgery,” she says. “When I saw Dr. English, he was very pleased… and gave me permission to drive when it felt comfortable.”
Eileen’s next post-surgical milestone was out-patient therapy two or three times a week at an approved facility. Because therapy is so important, Dr. English does not recommend that patients have TJR on both knees at the same time. “You really need a leg to stand on,” he deadpans.
Five weeks after surgery, Eileen had resumed all her regular activi-ties, even spreading mulch in her flowerbeds. She proclaims with a laugh that she and her “bionic knee” are ready to dance again. For Eileen Atkins and many oth-ers, TJR makes a difference… for better mobility, for less pain, for sure.
A Joint AdventureNeed new knees? Be proactive with information and therapy
7 2 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
H O W ’ S T H a T W O r k ?
every week, Central Texas Olive Ranch sells nearly 300 bottles of olive oil at local farmers’ markets and specialty shops. Or-
chard manager Joshua Swafford describes the process of crafting the oil, from field to market.
whAt Are OLiveS LiKe befOre prOceSSinG?
These olives are really bitter right off the tree—leaves and fruit both. There are not many pests that bother it. Since it’s so bitter, you can pickle it or put it in brine or something like that, but because of the oil content, it’s pretty slimy. They turn from green to purple to black. Black olives are rotten.
whAt’S the firSt SiGn Of new GrOwth?
In late February through early to mid-March, depending on the climate—always depending on the climate—we start seeing little inflorescence—closed-up flowers about as big as a ballpoint pen. About fifty percent of the flowers actually turn into fruit.
bymerediTH mOrrOW
Fresh-Pressed Olive OilSecrets to authentic, Central Texas olive oil
hOw DO yOu KnOw when it’S hArveSt time?
[The flowers] open in April and stay on for about ten days. For about two weeks, the teeny-tiny fruit starts growing. We harvest in late September or early October, depending on summer. If it’s not a ridiculously hot summer, they’ll ripen a little bit slower.
Once the olives are ripe, the mechanical harvester shakes the trees so that the olives fall as it drives down the rows. The plastic disks on the harvester wrap themselves around the trunks of the tree to catch the fruit. The fruit goes into buckets, and we take it to a holding tank before adding it to the fruit bins and then later dumping it into the hopper.
whAt hAppenS in yOur prOceSS-inG fAciLity?
The olives go up a conveyor belt, into a hopper, and through a washer that cleans them off. Then they go into the depitter that pushes out the pits, and when the fruit goes through the molaxer, the pit helps break down the molecules and enzymes of the oil to give it a stronger flavor. Next, it goes into the decanter, [which] spins and separates the solids from the liquids. Then a separator separates the oil from the water, and pumice comes out. The oil goes into another decanter sepa-rator with a bunch of disks, which further separate the oil from the water. Then olive oil comes out the spout and into our food-grade barrels.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 7 3
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3007 Williams Drive • Georgetown, TX 78628512-869-2563 • www.gtowndental.com
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3415 WIlliams Drive, #145 | Georgetown, TX 78628
512.863.5755 | www.GTXGuns.com
Authorized Dealer for
A Large Selection of Ammunition in stock, from 9MM to 4570 and everything in between.
500 Firearms in Stock | Large Selection of Scopes and Optics Sporting Goods & Accessories | Glock Accessories and a Full Line of Magpul in Stock
Williams Dr
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Georgetown’s Premier Firearm and Sporting Good Store
HUNTING SEASON IS UPON US - GET READY NOW• Hunting & Fishing Licenses •
CHL Classes Call for more information
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7 6 O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w
Carpe Diem:With or Without DemonsPopular local author Julie Kenner talks writing and family
Georgetown author Julie Kenner is like one of her most popu-lar characters, Kate Connor. She’s smart,
talented, inventive, and a wife and mother. Julie just lacks that demon-hunting secret past. But we can’t have everything.
Author of more than forty books and novellas (not to mention screenplays), Julie displays her many interests in her writing. Kate Connor is the heroine of the Demon-Hunting Soccer Mom series, the rights to which were purchased by producer Chris Columbus and his company 1492 Pictures. (Chris Columbus brought us the first two Harry Potter mov-ies.) The first book in Julie’s series, Carpe Demon, is in development.
“I love writing the paranormal
a C l O S e r l O O k
byemily
TreadWayphOtOS by
nADiA mOrALeS
stuff,” Julie says. “I like getting into the fantasy of it. I don’t know why. I think I was weaned on it. Some of my earliest memories are of sitting in front of the TV watching I Dream of Jeannie and Bewitched.”
But fantasy is not all she writes. Julie’s Stark Trilogy, which has been compared to Fifty Shades of Grey, has been on the New York Times and USA Today’s bestseller lists. Julie got the deal for the tril-ogy July 2012, and the third book, Complete Me, was released July 30th of this year. “It’s been a crazy year. Crazy, busy, all-consuming, but awesome.”
Julie isn’t an introverted hermit scribbling away in a cave. She’s also a wife and mother. “I was working as an attorney when I sold my first book,” Julie says. “I
had a year, year and a half, writ-ing without kids. People told me it was going to get crazy when I had a baby, but honestly, it wasn’t that bad.” Julie bought a huge desk from the Salvation Army. She set the computer at one end and the baby in her car seat at the other. “She was as happy as she could be. It was when she got to be two, three, when they start to become interesting little people, is when it makes it much harder to write.”
Around this time, Julie quit her job to write full-time and the fam-ily moved from Austin to George-town. But Julie wasn’t finished changing the dynamics of her life yet. “My daughter was an only child until she was almost five. She had her fifth birthday in China when we were adopting her little sister. So that was fun, and then
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 7 7
we had another little girl to bump up the craziness factor!”
As the girls became school-aged, Julie homeschooled, but this school year the dynamics changed again, and Julie was ready to have her evenings back. “A regular workday and then family time,” she explains, “because until now it’s been a mishmash of life stuff mixed together.”
Julie used to write very fast, some-times knocking out five books a year, although she confesses that those years were “a little insane.” After thirteen years, Julie says, her writing process has changed. “As I get older, I’m mov-ing a little more slowly.” But no one can say she hasn’t seized the day with both hands.
As that young girl watching I Dream of Jeannie and Bewitched, Julie admits, she was a little bitty feminist. “I always thought it was so stupid that Major Nelson and Darrin wouldn’t let [Jean-
nie and Samantha] use their powers. One, they wouldn’t let these women be who they are, but also, hello, you won’t even let her conjure dinner? It just seemed so unfair.”
Luckily for us, Julie puts her own powers to use and conjures up literary feasts to devour. “It’s been fun,” Julie says. “I couldn’t ask for a better job.”
For more information about Julie
and her books, visit her web site
at www.juliekenner.com.
809 Main Street, Suite 102 Georgetown, TX 78626 512.819.9355
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a S T O N e ’ S T H r O W
byraCHel
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Cruising for GhostsViewing Austin’s most haunted attractions by Segway
in the early afternoon of July 26, 1916, a fire broke out in downtown Austin’s Kreisel Building. It started small—tentatively tasting walls and
sampling ceilings. But its hunger wasn’t so easily appeased. Before firefighters subdued it, the flames had spread to nearby buildings, consuming everything from feed sacks to furniture to plumbing supplies.
Austin legend has it that the rebuilt Kreisel building, in which The Speakeasy bar opened in 1997, is haunted. Over the clink of glasses and live music, bar patrons might hear the screams of the two women trapped in the blazing fire, the pounding of the firefighter’s axe against the
door, and the sound of footsteps racing up the fifty-nine steps that led to the terrace. Tragically, the fire consumed both the women and the firefighter, but some people ascribe to rumors that late at night one woman’s ghost has been spotted inside the old, dangling elevator that sealed her demise.
This story, among others, is just one you may hear while on Segway Nation’s Bat and Ghost Tour, a 2.5-hour evening tour of the capitol grounds, downtown Austin, and the Congress Avenue bridge bats.
The bat part of the tour is sea-sonal—the Mexican free-tailed bats typically migrate to warmer climates around October and re-turn to Austin as early as March—but the ghost tour is offered year round.
Anyone at least fourteen years old who is capable of balance and who weighs between 100 and 275
pounds can participate; the activ-ity can be a fun experience for dates and family outings.
Don’t worry too much if you’re not comfortable within the first five minutes of stepping onto the vehicle. The tour guides are very helpful and accommodat-ing—sometimes to the point of dragging patrons behind them throughout the tour. They’ll give you plenty of time to warm up and gain your “seg legs,” as Bryan Deutsch, manager and tour guide of Austin’s Segway Nation, puts it.
“Some of the most fearless people are the grandmas,” he says. “Sometimes you’ve got to tell them to slow down. I’ve seen them take off by themselves be-fore—up curbs, down curbs.”
Tours begin promptly at 6:45 p.m., when instructors go over basic Segway guidelines, Seg-way dos and don’ts, and how to navigate and control the Segway’s speed. Happy cruising!
For more information on tours, visit www.nationtours.com/austin/.
O C T O b e r 2 0 1 3 G e O r G e T O W N v i e w 7 9
“The Bitter Taste of Poor Quality Lingers Long After the Satisfaction of a low Price”
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ArcticService Company
www. ARCTICSERVICE.NET
Licensed, Courteous Technicians ~ A/C SpecialistsChange Outs/Retro Fits ~ Commercial & Residential
512-930-5464
Air conditioning has become the fourth most expensive investment in your household – behind housing, autos, and education – so why not get the BEST?
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Call today to find out how to get the best for your cooling & heating needs!
Stop Smoking…Start Vaping
OVER 300 FLAVORSCome and meet Georgetown residents, Debi and Allin Still and learn how vaping allowed them to stop smoking and enjoy a healthy new lifestyle.
2118 N. Austin Ave. 512.298.2737www.PeacePipeVaporStore.com
Open Mon-Sat: 10-6, Sun: 1-5
ANY KIT$10 OFF Must bring this ad
Purchase tickets on-linehttps://ninevehministries.ticketbud.com/year-end-galaor Call 512-761-7217
Tues., Nov. 5, 7-9:00 pmCelebration Westinghouse Campus
1202 Rabbit Hill Rd. G’town, 78626
Once at-risk teens will share their true-life stories of dragons slayed, wars fought and victories won, just as in the fairy tales. Their stories will inspire you to partner with Nineveh Ministries for all the future champions in this epic battle… So that a life that began so scary and grim can be given hope for the future!
Once Upon a Time…
$3500
Seton – Circle of Care Senior Health at Texas A&M Health Science Center3950 North A.W. Grimes Blvd, Suite N104Round Rock, Texas 78665
Lone Star Circle of Care Senior Health at Lake Aire Medical Center2423 Williams Drive, Suite 113Georgetown, Texas 78628
STAY HEALTHY
Your dog carries much more than a ball.
Pets are covered in pollen that can wreak havoc on your allergies. Wipe and bathe your pets to limit pollen in your home.
At Lone Star Circle of Care, we’re always thinking about your health — even when you’re not in for a check-up. Our senior health centers strive to be a complete medical home for patients. With experience in caring for patients with unique and often complex medical conditions, our board-certified internal medicine physicians provide a high level of personal attention and service. We offer in-house lab testing, and Medicare prescriptions can be filled in our convenient, on-site pharmacies. So stay healthy out there. And if you need us, we’re here for you.
We accept all Medicare patients.Call today for an appointment 1.877.800.5722 or visit www.lscctx.org
Health care that revolves around you.
Renée Mead, DVM • Wayne C. Zeh, DVM • Jensen Young, DVM • A.J. Clemmons, DVM
3981 Hwy 29 W, Georgetown | 512 - 864 - 9668 | ZOOTPETS.com
Celebrating 5 Years
in Georgetown!
T R U S T
