Amarillo Magazine | March 2020

MARCH 2020

amarillomagonline.com

DUCK RAMEN FROM OHMS CAFE & BAR

$5.95 US AMARILLO MAGAZINE

INSIDE: THE MAGIC OF PLAYA LAKES

UPC (A) General Company: GateHouse Media

A NIGHT OF ARTISTS AND CHEFS

SCRATCH RAMEN BROTH

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CONTENTS 5 CONTRIBUTORS/ONLINE

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6 OUT & ABOUT 12 ANDY’S WORLD 14 REALITY CHECK DRESS CODE 16 FEBRUARY BLOOMS HOME 18 FEBRUARY BLOOMS FEATURES 20 THE MAGIC OF PLAYA LAKES

How experts are working to save the Panhandle’s unique water basins.

26 A NIGHT TO REMEMBER

A PBS series sees local artists and chefs celebrating Amarillo.

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30 THE THRILL OF THE BIG QUESTION

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Amarillo Author Rye Curtis Explodes onto the National Literary Scene with His Debut Novel, “Kingdomtide.”

WHAT’S COOKING? 32 BRIGHT AND TART

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AMERICAN MADE COFFEE HOUSE

42 BETTER BROTH 47 LET’S EAT! 71 EVENTS 74 PANHANDLE PERSPECTIVE 76 20 QUESTIONS

KILEY MURRAY, EXECUTIVE DIRECTOR, AMERICAN RED CROSS

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ON THE COVER

DUCK RAMEN FROM OHMS CAFE & BAR PHOTO BY SHANNON RICHARDSON

MARCH 2020 • AMARILLOMAGONLINE.COM

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Editor’s Letter

Regional Director of Specialty Products/Editor Michele McAffrey 806.345.3256 mmcaffrey@amarillo.com Regional Designer Kayla Morris Contributing Designer Darren Hendricks Creative Consultant Ellie Boyett Contributing Writers Jonathan Baker Jason Boyett Andy Chase Cundiff Rick Treon

Contributing Photographer Shannon Richardson

General Manager/Advertising Director Belinda Mills Account Representatives Arien Canales Sharon Denny Jaime Pipkin Chris Saldana To advertise in Amarillo Magazine or on amarillomagonline.com, please contact Belinda Mills at 345.3373.

Regional Executive Editor Jill Nevels-Haun Regional Distribution Director David Morel Regional Accounting Manager Sheryl Rycerz

600 S. Tyler St., Suite 2300, Amarillo, TX 79101 806.376.4488 • amarillomagonline.com Amarillo Magazine is a monthly publication of AGN Media. All rights reserved. No part of this publication may be reproduced in any form without prior written consent. Letters to the Editor are welcome but may be edited due to space limitations.

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I’ve always believed that what makes Amarillo Magazine so special is our staff ’s dedication to the city.

We believe in Amarillo and love sharing our passion for storytelling, finding the interesting in the everyday, and revealing the best things about our city. It’s a privilege we treasure.

This month, I think our features show how much we’re longing for spring. I love the winter months and the chance to sort of hibernate indoors. But spring’s promise of blue skies, colorful blooms and new beginnings beckons.

First, we offer an informative feature about the area’s playa lakes, in hopes of clearing up a few misconceptions about how playas work. And also how we can work to conserve these vital land formations. Learn more beginning on page 20.

A delightful phone call with Scott Browning, creator of a new PBS series, “A Night of Artists and Chefs,” led to another feature that we’re so pleased to present. Scott is delightful and his vision for the series began in McKinney, Texas, and will involve a number of other Texas cities. Amarillo is next on his list, and we’re thrilled that our city will be a part of such an exciting project showcasing the talents of local chefs and artists. We can’t wait to see the vision for Amarillo’s dinner and encourage you to reserve your spot at the table. Find the details on page 26.

Seasonal citrus is the focus of Livia Woodburn’s “What’s Cooking?” feature (see page 32). Simple and versatile, her recipes range from grapefruit salsa to lime sherbet. We’re always excited to visit Livia at her downtown eatery, Pan-Handlers Cafe, because we know she’ll insist on feeding us. And we never refuse. I can assure you that each recipe is delicious, and I’ll be tackling all of them at home.

Chef Josh Fuller’s duck ramen is one of his most sought-after dishes, and he graciously shared his ramen broth recipe with us. He says there’s something “magic” about a bowl of ramen. And we’d have to agree with him. If I could just have a mug of his steaming hot ramen broth every day, I’d be satisfied. (Which I guess I can, now that I have the recipe.)

It is always our goal to celebrate Amarillo and its people. We’re fortunate to live in a city full of talented professionals that have a true enthusiasm to watch it grow. Throughout 2020 you’ll find all the best stories within our pages. Enjoy the issue!

Contributors

JONATHAN BAKER

JASON BOYETT

DARREN HENDRICKS

Jonathan’s copywriting has appeared in Esquire, Men’s Journal, and Popular Mechanics, and he reports on the Texas and Oklahoma Panhandles for High Plains Public Radio. In his spare time, he writes crime novels.

Jason has written more than a dozen books and is the host and creator of “Hey Amarillo,” a local interview podcast.

Visit heyamarillo.com and jasonboyett.com.

Darren is a graphic designer who has worked with newspaper, publication, website and advertising clients around the country for more than 20 years. He lives in McPherson, Kansas, with his family. See his work at dviso.com.

Writer

Designer

ELLIE BOYETT

SHANNON RICHARDSON

Creative Consultant

Photographer

Shannon has been photographing commercial/advertising work for more than 20 years.

See Shannon’s work at shannonrichardson.com and route66americanicon.com.

FOLLOW US

Writer

Ellie is a Media Communications student at West Texas A&M University. An award-winning photographer, she is employed by Cerulean Gallery and is pursuing a career in public relations.

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Subscribe: Email mmcaffrey@amarillo.com to receive Amarillo Magazine by mail.

Out & About

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The Big Cheese

On Jan. 24, The Big Cheese was held at the TriState Fairgrounds. The macaroni-and-cheese cook-off and tasting benefited The Hope and Healing Place.

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PHOTOS BY SHANNON RICHARDSON

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1. Xavier Campbell and Collin Williams 2. Ashley Homes and Adam Schulte 3. Alexandra Bennett and Heather Moores 4. Angela Corpening, McKenna Thomason, Livia Woodburn and Brian Baker 5. John Wall, Haylie Nino, Cameron Enriquez and Ashleigh Broom 6. Dawn and John Tice 7. Amy and Jordan Herring 8. Katie Doan and Brandon Denny

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“Achievement in Art” Gala

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The annual “Achievement in Art” Gala was held on Jan. 25, at the Amarillo Museum of Art. This year’s gala celebrated the opening of The Harriett and Harmon Kelley Collection of African American Art: Works on Paper.

PHOTOS BY SHANNON RICHARDSON

1. Freda and Rosie Powell 2. Mr. and Mrs. Lenox Archie, and Dr. and Mrs. Price 3. Melodie Graves and Jay Parker 4. Ralph and Beth Duke 5. David and Lorranie Wilhelm 6. Hugh and Georgann Goldston, and Shelby and Bo Neichoy 7. Wendy Stieren Wirth and F. Thornton Goetting III 8. Emily and Brett Hall

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Out & About

AGN Media’s Man and Woman of the Year Luncheon

On Jan. 30, AGN Media hosted its annual Man and Woman of the Year Luncheon at the Amarillo Civic Center Complex. This year’s honorees were Paul Engler and Beth Duke, with additional awards for Headliners and Citizens on the Move.

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PHOTOS BY SHANNON RICHARDSON

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1. Maggie Adams and Julie Lamm 2. Kyla Frye and Brittney Lee 3. Jennifer Gallardo, Adrian Meander and Maria Del Real 4. Brady Miller, Ben Weinheimer, Brittany Bellinghausen, Shannon Standley and Christie Culp 5. Bryan Chaffin, Marianne McCoy and Ethan Douglas 6. Donny Hooper, Blair Snow and Raymond Lee 7. Dr. Amy Anderson and Susan L. Allen 8. Jan Barker and Rod Schroder

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2020 AHCC Annual Banquet

The 2020 AHCC Annual Banquet was held on Feb. 6, at the Embassy Suites Amarillo Downtown. Hosted by the Amarillo Hispanic Chamber of Commerce, the banquet featured guest speaker Joe Longoria, founder and owner of Casa Rica Tortillas.

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PHOTOS BY SHANNON RICHARDSON

1. Adam Leathers, Chris Villegas and Raul Rodorte-Suto 2. Elena and Louis Mungia 3. Paola Albawan, Jasmine Ruiz, Gissel Olivas, Maury Roman and Nuvia Martinez 4. Tanya Torres, Jario Coronado and Leticia Machuc 5. Raymond, Amy and Nathan Gaitan 6. Elizabeth Mendoza, Angel and Lucia Hernandez, Janett Lopez and Jon Mark Roberson 7. Gaby and Isahi Damian 8. Ann and Roland Romo

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Out & About

The Heart of Buckner

On Feb. 10, The Heart of Buckner event was held at the Amarillo Botanical Gardens. The fundraiser featured Weston Richburg, Bushland native and center for the San Francisco 49ers.

PHOTOS BY SHANNON RICHARDSON

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1. Weston and Marlee Richburg 2. Shyla and Brad Baldridge 3. Ova Yanez, Jennifer Vick and Grant Allen 4. Jonathan and Samantha Arenas 5. Russ and Heather Baker 6. Dia and Jamie Cerda 7. Susie and Seth Thomason 8. Shannon and Angel Caballero

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Family Support Services Mardi Gras Party

Family Support Services held its annual Mardi Gras Party on Feb. 15, at the Amarillo Civic Center Complex. This year’s fundraiser included music by Noah Jenda and casino games.

PHOTOS BY SHANNON RICHARDSON

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1. Matt Dumas and Shawn Jones 2. Ryan and Ashley Mauldin 3. Ginger and Gary Pickens 4. Eric and Amanda Grinie 5. Delores and Sam Scott 6. David and Sue Hudson, and Ruthanne and Alan Davidson 7. Rachel Martin and Gina Wright 8. Matt Smiley and Maria Serrano

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Andy’s World

How Do You Like Yours?

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t’s a debate that may be older than Texas itself. How do you like your chili? We have just come through the toughest (coldest) part of chili season, so it should still be fresh on everyone’s mind. That delectable, universally loved dish – so varied, so passionately discussed.

Actually, it’s a multitude of debates within a debate, and having only been in Amarillo for 30 years, I have just begun to plumb the depths of subtlety within this subject.

First, is it chili or chile? That one’s pretty easy. “Chile” is at least one spelling of the fruit (yes, it’s a fruit, not a veggie) and “chili” is at least one spelling of the dish, but I didn’t call on a true expert for all of the nomenclature. There are many reasoned spellings, both in English and Spanish.

The species Capsicum annuum (chile pepper) contains that little sting that we love so much. It is caused by (and named for) a thing called capsaicin, which is also highly beneficial to humans in small doses. As we know and celebrate in this part of the world, chilies can be used fresh, roasted, sauteed, simmered, chopped, seared, or dried and powdered. If you are new to the area and inexperienced with its cuisine (Hey, I was once, a long time ago.) you may not know this – the really hot part of the pepper is in the seeds and up toward the stem.

You can control the “heat” to some degree by taking those out.

I will warn you – they are not joking about the endorphins in chili.

They make you feel really good and you will experience cravings.

You might eventually put up a sign seen in many Hispanic kitchens: “Comida sin chile no esta comida.” (“Food without chili is not food.”)

According to most of my information, I can safely say that there are about 20 or 25 varieties of chili peppers that we regularly use here in the Southwest; most of them come from Mexico. They range from zero on the Scoville Heat Scale (as in burn-your-mouth heat) to over a million. A garden variety Bell pepper would be on the harmless end, zero units, with a habanero, or Scotch bonnet, on the deadly end with around a million units. Recently, I have found out about even hotter varieties, like the Trinidad Scorpion Butch T and the Carolina Reaper, which reportedly range from a million and a half to 2 million Scoville units. I used the word “reportedly” on purpose. Even with my love for chilies, I don’t intend to ever be in the same room with a Carolina Reaper.

We have established that there must be chile for it to be chili. What next? The Spanish word for a bowl of what we generally in TexMexia call chili is “Chile con Carne,” which means “chile with meat.”

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Traditionally, it’s good old beef, but I have seen some wild variations of that in my life. I’ve tasted turkey chili, chicken chili, elk, pheasant, even ostrich chili.

I recommend the beef.

Tomatoes are the next ingredient, though even this is still hotly debated and as far as I am concerned, can be optional. I like to use crushed tomatoes, diced tomatoes, or even a little tomato paste for richness. Tomatoes and chilies get along really well, I think. Most everyone includes onion after this, and/or garlic and other spices, cumin, oregano, etc.

Read this next part very carefully, it is important.

Under no circumstances are you to ever use spaghetti or pasta of any kind in your chili. This is disgraceful. I know they call it “threeway” in Cincinnati, I know they use it to “stretch” the chili, I know all the reasons, excuses, logic. Don’t do it. It’s nasty.

If you do it, don’t call it chili.

The same attitude prevails in traditional TexMex about beans in chili. You are never supposed to include pasta or beans in your chili, but not at my house. We put in beans if we feel like it. Black beans are really delicious, or good old cowboy pinto beans. Either way, we warn anyone who is a purist. It’s not traditionally acceptable. Sometimes we must thumb our nose at tradition.

Just don’t do it with the pasta.

Barring pasta and maybe beans, it gets really crazy at this point.

Everybody has their own “secret” ingredient. People put in stuff like peanut butter, (sounds OK), molasses (sounds OK), bourbon (sounds good), mango (sounds weird), and chocolate (sounds Aztec or something). I guess the point is it gets very personal after the few ingredients everybody agrees on. This is what makes it such fun to cook, talk about and especially enjoy with your loved ones.

Now I have to go. As I write this, it’s still February in Andy’s World, and there are two inches of snow on the yard. Lucky for me my beautiful wife (who is of MexTexican heritage) has made me some what-I-mean Texas chili. Cheers!

ANDY CHASE CUNDIFF Andy is a local artist, singer and songwriter, and has called Amarillo home for more than 20 years. He plays at a variety of live music venues throughout the Panhandle. Contact Andy at 376-7918.

Janey’s Picks

LaDawn’s Picks for Spring

2500 PARAMOUNT BLVD. | 359.4156 | JANEYS.COM |

@JANEYS2500 MARCH 2020 • AMARILLOMAGONLINE.COM

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Reality Check

Age is in the ear of the beholder

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hen I was about 15 in Stinnett, one of my high school coaches nicknamed me “Tricky,” a nod to the Run DMC hip-hop track, “It’s Tricky.” The nickname stuck so thoroughly that I had it sewn across the back of my West Texas High School letterman’s jacket in lieu of my last name.

The song may have ended up being one of my favorites anyway, but I had little choice in the matter. Every time the song played – on the radio, television, when warming up before a game or afterward in the locker room – its lyrics were sung at me as though I were the subject of the lyrics.

It is, in one sense, “my” song. My coach didn’t know it, and neither did I at the time, but the song was released on Run DMC’s album “Raising Hell” in May of the same year I was born: 1986.

I was reminded of my age recently during a trip to Austin, where I spent four incredible years studying journalism at The University of Texas. After visiting with friends and a couple of my favorite bookstores, I decided to engage in some nostalgia and visit Sixth Street.

Many of the mainstays were there, but a few of my favorite establishments had been replaced, an inevitability when you haven’t lived in a city for more than a decade.

The night was nice, just cool enough for a light jacket, so I ventured into a bar called Moonlight featuring an open roof. I enjoyed the view from the top deck and the music.

As the night was drawing to a close, DJ Cue queued up “It’s Tricky.”

I smiled as always and began reciting the lyrics. The teens and twentysomethings around me began dancing, but only one joined me in rapping with Rev. Run and company.

The moment was punctuated by a male friend of hers. He pointed, smiled, and marveled at her. “I can’t believe you know this one!”

I’d never felt so old.

Some of you are thinking, “OK, Millennial.” And I get it. But I’ve been out of college nearly 12 years, or about a third of my life. And while I’m fully aware that I am an adult, and have been one for many years now, I don’t often get such hit-me-over-the-head reminders.

There’s a reason the term “adulting” is permeating our culture. To many of us, we do things that are required of us because our age says we must, but we don’t feel like fully baked adults. We’re performing an act, one we can drop when we finally get out of public view.

And this is coming from someone who has twice been in charge of running a newsroom. Who has overseen the sales and logistics of a

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multimillion-dollar sales company. Who has given lectures and been on panels advising people how to improve their writing and get published.

Yet it didn’t really hit home until a college kid considered “my” song so old that having the lyrics memorized was notable.

Having experienced this revelation, I finished my Scotch – the bartender wasn’t sure what I’d ordered, and I had to point to the practically dusty bottle – and sought out something greasy.

Rather than a floppy slice of pizza, I ventured into a new P. Terry’s, which was founded in Austin a year after I started school there and is now on the cusp of expanding across the state. And rather than ordering a double cheeseburger and a double chocolate shake, I opted for the veggie burger and a root beer.

See? Old. But then I found solace in another thirtysomething.

As sometimes happens around 1 a.m. at burger joints in college towns, two young men began arguing, one extending an offer to another for a chat outside the restaurant.

I never found out what the dudes were arguing about. After the invitation was extended, rather loudly, a woman about my age stepped in and diffused the situation. She reminded everyone that we were all friends in Austin and that she’d be happy to be “everyone’s mom” and mediate.

That struck all the students around us as funny.

The young women began laughing. The men didn’t leave the burger stand. I smiled and began the short walk to my car.

Less than 48 hours later, I was back to adulting. Though, as a writer, I probably don’t adult as hard as many of you.

But I now know what to do when I start feeling like regaining my “youth.” I won’t venture back to Sixth Street, nor will I go looking for college brawls.

But I do have access to music. And I still remember the lyrics to a song that’s pushing 34 years old.

RICK TREON Rick is an award-winning suspense novelist and former managing editor of the Amarillo Globe-News. His debut novel, “Deep Background,” is available in paperback, Kindle, and audiobook on Amazon.com. Learn more at ricktreon.com.

Reading Nook

BURROWING OWL FAVORITES “Killers of the Flower Moon”

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n “Killers of the Flower Moon”, author David Grann reports on a shocking series of crimes in which dozens of Native Americans of the Osage nation in Oklahoma were murdered. Based on years of in-depth research, this book is a masterpiece of narrative nonfiction. Each step in the investigation reveals a series of sinister secrets and reversals. This book captures the attention and emotion of the reader in a way that is utterly compelling to the cause of Native Americans.

As the death toll in this case climbed to more than 24, the newly created FBI became involved. The young director, J. Edgar Hoover, turned to former Texas Ranger, Tom White, to solve the mystery.

White put together an undercover team who infiltrated the region. Together with the Osage they began to expose one of the most chilling conspiracies in American history.

FIND YOUR NEXT FAVORITE READ AT: BURROWING OWL BOOKS 419 16TH ST., CANYON

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BURROWING OWL BOOKS 34TH AND COULTER, SUMMIT SHOPPING CENTER, AMARILLO MARCH 2020 • AMARILLOMAGONLINE.COM

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Dress Code

Spring in Hand

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he handbag is one of those items that is so important that you’ll put the effort – from research to strategic shopping to testing – into finding the perfect one. Springs brings a bright, colorful change to your wardrobe. It might as well bring a new look to your bag.

When it comes to this year’s styles, we’ve already seen a lot of eyepopping color and unique textures. Here are a few of our favorites.

On the Rocks game-day bag $100, Two Loons Warehouse

PHOTOS BY SHANNON RICHARDSON

Soft Pebble wristlet $59.99, Talbots

Moda Luxe Stephanie handbag $62, Dotsy’s Boutique “Kate Spade Vita Limoni purse $348, Lilly Finch

K Carroll Nancy snakeskin clutch $42, Purpose + Passion Boutique

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Home Hanging basket $20.99, Purpose + Passion Boutique

Rope wall clock $70, The Curious Loft

Round and Round A

circle is one of the first shapes children attempt to draw – a smiley face, a balloon, a ball, or the sun.

It’s one of those shapes that appears throughout our homes, from plates and bowls in the kitchen to the bathroom sink. So it’s no surprise that the simple circle regularly trends as a design feature. Then, like any other fad, it slowly falls back out of fashion.

Eventually it circles back around.

These days, the circle back. The playful, pleasing shape symbolizes connectedness and calm. As such, you’ll find it in any number of decorative items, from trays to baskets to planters. Here are a few favorite examples from Amarillo boutiques.

Glass sphere $72, Parliament Haus

PHOTOS BY SHANNON RICHARDSON

Metal wreath $72, Neon Moon

Brass and resin tray $280, Reserve

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Cover Story

The Magic of Playa Lakes How experts are working to save the Panhandle’s unique water basins

By Jonathan Baker

Y PROVIDED PHOTOS

ou may have seen them from an airplane: round circles scattered like jewels across the flat Llano Estacado. Perhaps you’ve encountered them on family farmland, or seen one during a weekend excursion into the country. Maybe your house is even built atop one, causing your frames to buckle and your doors to stick. Playa lakes are an integral part of life on the High Plains. They provide us with clean, filtered water by perpetually recharging the Ogallala Aquifer. Yet, over the past century, we have not exactly been kind to these precious land formations. Don Kahl and the Texas Playa Conservation Initiative are looking to change that.

MARCH 2020 • AMARILLOMAGONLINE.COM

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as. ner nal

“We work with landowners to restore playas for the benefit of the wildlife that use them, as well to put clean water back into the aquifer.”

– Don Kahl What the Heck Is a Playa, Anyway?

PLAYAS AT WORK PLAYA PERMIABILITY INCREASES

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RECHARGE VIA FISSURES IN CLAY

RECHARGE VIA PLAYA EDGE RECHARGE ALONG PLANT ROOTS IN CLAY

AQUIFER

Playa before restoration

Playa during construction

ea on

he Restored playa

Example of playa restoration in Swisher County, Texas, through the backfilling of a large tail-water pit.

s are restored within the from grants and other sources, private entities have the potential r 969 million gallons to make an incredible impact on the speed, efficiency, and 22 AMARILLOMAGONLINE.COM • MARCH 2020 er each year. Educating affordability of these restoration efforts. of playas present on their • Partners: Awareness is key. TxPCI welcomes new partnerships

Playa lakes are, essentially, small seasonal wetlands dotting the plains – circular basins that are dependent upon rainfall and the runoff from rainfall. “They’re a general low spot across a relatively flat landscape,” says Don Kahl, a biologist with the Texas Parks and Wildlife Commission. “And these low spots typically have a clay-type soil in the basin and are the lowest point of a self-enclosed watershed.”

If you’ve ever seen one, you might have been struck by how circular they are; indeed, they’re often nearly perfectly round. “It’s almost by coincidence that they’re so round. And typically they are very round, though not all of them are.” Kahl says there are myriad theories surrounding how playa lakes are formed. “The general consensus is, it’s a combination of two things: wind erosion that causes these bowls to form by soil being blown out to create these basins, these low spots.

And then, the addition of rainfall and water saturating those basins and working their way through the soil and dissolving some of the limestone below the playas, [which leads] to a further caving in and sinking of those depressions. So it’s a combination of both wind erosion and then some subsurface water erosion of the limestone below.”

And the end result of all that erosion? Small, round lakes that are almost perfectly designed to filter water into the aquifer below us. “Playas are vital to the formation and the ongoing recharge of the Ogallala Aquifer,” says Kahl. “We tie the water flowing through these playa basins to the formation of the Ogallala over several thousands of years.”

OK, So What Exactly Is the Ogallala Aquifer?

If water is being filtered through playa lakes down into the Panhandle soil, where exactly does that water end up? It goes into a rocky layer below, which the water is then locked into. Don Kahl is careful to note that the aquifer doesn’t look the way you might think. “It’s not what a lot of folks envision aquifers being, these huge underground lakes. It’s very compartmentalized, this rocky substrate.”

Kahl says one of the benefits of having a playa lake on your property is that you’re doing the best thing you can possibly do to recharge your wells on the property – because that water flows downward into the aquifer and there’s not a lot of lateral movement.

Which brings up another misconception: that you can “steal” your neighbor’s water by drilling down into the aquifer. Kahl explains: “We get a lot of folks that are

concerned, saying, ‘Well, my neighbor and the other people around me are drawing a lot of water, and they’re taking all my water out from underneath my property.’ And it’s not really the case. For a drop of water to move roughly a mile laterally from underneath your property, it would take decades for that to happen. So it’s not something like, ‘My neighbor’s got his well on, he’s drawing a bunch of water to irrigate and all my water is rushing into his well.’”

How Do Playas Work?

The magic of playas has to do with the clay soils at the bottom of them. As it dries out and then gets wet again, that clay expands and contracts, almost like a pair of lungs. And the water moving through those lungs is filtered. “Whenever these clay soils dry out, they shrink,” says Kahl. And you get these large cracks that form in the basin. And when we get a rain event and we get some runoff through to that playa, the water rushes in through those cracks and makes its way down towards the aquifer.”

However, as the playa continues to become saturated with rainfall, those clay soils will absorb water until they expand and the water seals off the clay at the bottom. “That’s when we start to get water building at the surface, and recharge starts to dramatically decrease at that point.”

For this reason, it’s very important that the clay soil at the base of the playa remains healthy. “That shrink-swell of those clay soils, it’s really important for the health of the playa.”

Any building contractor on the High Plains who’s ever tried to construct a house atop a playa knows all about that expanding and contracting phenomenon. “When we look at folks trying to develop on top of playas,” says Kahl, “that’s where we get a lot of the problems, is that shrink and swell in the soil.”

Texas Needs Playas

It’s no secret that there aren’t a lot of natural waterways in the Texas Panhandle. But it’s for this reason that playas are so important to the region. Other regions that rely on the Ogallala have lots more recharge options outside of playa basins. For example, western Nebraska gets a

lot of recharge through rivers and natural sandhill formations. But here on the Llano, it’s playas or bust.

And the situation, seen from a certain perspective, looks rather grim.

By some estimates, large portions of the Ogallala Aquifer could run dry wells within the next 20 to 50 years. “It’s a scary thought,” Kahl acknowledges. “It’s something that obviously we need to think about now. It’s always tough for people to take into account how they exist today and at the same time consider future generations.”

There’s good news, however. We have a lot of playas. More than 23,000 of them, to be exact. But we’re not doing what we should to protect these gateways to our water supply. The playa system “has long been misunderstood,” says Kahl, “and there’s been a lot of modifications – not only to the playas but to the watersheds that feed water into the playas. And so we have things like playas that are being actively farmed through, or farmed around, and we have sediment washing off of nearby cropland … We have soil washing off those farm fields into the playas, and filling up the playas, and disrupting the hydrology of the playas.”

To prevent this from happening, Kahl says farmers should put grassland buffers around any playas that exist on their land. “Those buffers will help to filter out some of that sediment and some of the pollutants that might be in the water” entering the playa, he says.

Another issue: A lot of playas on the High Plains have been modified in one way or another, by having roads built through them, or being partially filled in so they can be built on, or having pits dug into them to concentrate water. “All those things have had some drastic effects on water recharge, as well as water quality,” Kahl explains.

The sobering result of this alteration and suburban development and cropland encroachment is that, of the 23,000 playas in the Texas Panhandle, less than 4,000 remain intact and healthy. The rest, says Kahl, are either modified or they’re at risk in the near future of being degraded to a point where they’re no longer healthy, working playas.

Lifeguard on Duty

The playas might be struggling, but help has arrived in the form of

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23

the Texas Playa Conservation Initiative, a nonprofit that seeks to save the playas by working together with private landowners – which is important, because the vast majority of playas in Texas and throughout the Great Plains are found on private lands. “We work with landowners to restore playas for the benefit of the wildlife that use them,” explains Kahl, “as well to put clean water back into the aquifer.”

Currently, the TPCI is working specifically with landowners who have playas that have a grassland buffer around them, and those that have had pits dug into them. “Those pits were for one of two purposes,” Kahl explains. “To water cattle, or to concentrate water for old irrigation practices that are no longer utilized.”

To remedy the problem, the Playa Initiative goes back into those playas and fills in those pits. “We put the dirt that came out of the hole – it’s usually sitting right next to the hole – we put it back in the hole, and we restore the functionality of the playas when we do that.” For the service, the Playa Conservation team pays 100% of the cost, in addition to offering the landowner a one-time setup payment for working with the organization. “I even do the legwork and find contractors and oversee the contractors,” says Kahl. “So it’s a very landowner-friendly program, where there’s limited work they have to do, and they get

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a little bit of money on the side to go towards the management of their property.”

The work being performed by Kahl and his colleagues is perhaps most impressive because of the slowness of the progress. When considering playas and aquifers, it’s often necessary to think in geological time instead of human time. “For a drop of water at the surface to make its way to the aquifer,” Kahl notes, “can take anywhere from 10 years to 50-plus years, depending on the depth to the aquifer.

So, it’s a very slow process, but we are pretty confident that by restoring a lot of playas we can keep people on this landscape in a residential capacity, and even from a ranching capacity.”

Which begs the question, what about the farmers? Kahl says High Plains agriculturalists may be able to sustain, but they’ll have to change the way they think about land and water. And many responsible farmers are already making that transition. “When we look at irrigation and irrigated cropland, at current rates of use the process is so slow there’s no way that we can restore enough playas. Even if we restored all the playas, we can’t save irrigation going forward. So there is a little bit of gloom and doom that’s tied to that.” “But,” he adds, “we’ve made pretty big steps in the last few decades on how we utilize water,

“We have a lot of landowners, who are essentially setting aside profits today in the thought of their children and grandchildren in the future on this landscape.”

– Don Kahl

especially from an irrigation standpoint. With that said, it’s going to have to continue to get better for us to continue to utilize [irrigation].

But we can’t save the playas and save irrigation through those restorations. We can’t save the Ogallala to that extent. We can only try to do enough to keep people on this landscape.”

First Steps Toward Playa Health

So what’s the most important first thing you can do if you have playas on your land? “If you’ve got healthy grassland buffers around them,” says Kahl, “and that grass is buffering between that cropland and the playa, you’re probably OK. If the grass is a wide enough buffer and thick enough that it’s slowing down and keeping the field sediment from making its way into the basin, and [if that grass is] helping to filter out some of the chemicals, the herbicides, pesticides, and fertilizers and things like that … if you’ve got enough grass to keep all that stuff from making its way into the playa basin and consequently into the groundwater, then you’re doing well. But we have a lot of playas that don’t fit that description, and that needs some work.”

And what about irrigation farmers? Should they simply throw their hands up in despair? No, says Kahl. “There are some producers in

Texas who are showing that you can still have some irrigation, as long as you’re taking care of playas on your property and helping to ensure that you’re putting as much clean water back through those playa systems and into the groundwater as you can.”

Beyond that, there are those landowners who have begun making the transition from irrigated cropland to dryland farming. Or the farmers who have decided to put a certain percentage of their land back into grass, and to begin grazing more cattle, while still leaving a couple fields open to irrigation. “Some of those folks have been able to reduce their water use enough that they’re seeing stabilization in the aquifers,” Kahl notes. “They’re not pulling any more water out of the aquifer than they’re putting in on an annual basis. They’re learning to balance that.

That’s probably something that hopefully we’ll see more of.”

“We have a lot of landowners,” adds Kahl, “who are essentially setting aside profits today in the thought of their children and grandchildren in the future on this landscape. But it’s a very tough thing to balance, to continue to be successful now versus doing what we need to do for future generations to be able to still stay on this landscape and utilize it. It’s definitely a scary, scary thing. But we do have the ability to keep people on this landscape if we work at it – and work together.”

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SARAH AND CLAYTON SPAULDING

Feature

A PBS series sees local artists and chefs celebrating Amarillo 26

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MCKINNEY, TEXAS, EVENT

T

PROVIDED PHOTOS

A NIGHT TO REMEMBER

RACHAEL EDWARDS

By Jonathan Baker

his spring, a space in Amarillo will be transformed into an urban art wonderland – with dinner prepared by three of the city’s finest chefs. The event will be filmed as part of a PBS series entitled “A Night of Artists and Chefs,” being filmed in a number of Texas cities. Beginning on Thursday, April 30, and running for two weekends until May 9, some of Amarillo’s most talented artists and chefs will show the rest of the state what we’ve got. And as preparations continue for the event, organizers are learning that what we’ve got is a lot of talent.

ART AND EATS: TEXAS-STYLE

Series creator Scott Browning has already done a trial run of the show – the series pilot – so many of the kinks have been worked out for Amarillo’s showing. “The McKinney episode was the first one. That was the pilot episode of what I wanted to do for a Texas series. The goal eventually is to take it all over the country, but I felt starting out that I needed to keep it a little more geographically contained. I thought Texas would be a great place to do a four- to six-episode series.”

With that initial McKinney episode in the can, Browning started looking at other places around the state for the next episode, and Amarillo was one of the first he thought of.

“I looked at Waco, I looked at Fredericksburg, I’m looking at El Paso, Corpus Christi …

I kind of want to move around geographically. You know, Dallas is sort of central, and then you’ve got the Panhandle and El Paso is sort of far west. Corpus Christi would be Gulf Coast. The idea is that all the Texas PBS affiliates will come together over a four- to six-week period, depending on how many episodes we ended up doing.” The first three episodes are already locked in: McKinney, Amarillo and El Paso. Browning is currently scouting the other cities.

Browning himself began his career in the Golden State. “I got my Master of Fine Arts at the University of California Film School,” he says, “and I worked in feature films for about 10 years. After that, I left to start a multimedia company that helps public libraries and schools promote their picture book collections to kids.”

While working on that project, Browning had been thinking about an idea for a show that brought together the talents of artists and chefs. “I finally decided to go ahead and jump in,” he says cheerfully. “So, you know, here I am!”

But why Texas? “Both my sisters live in the Dallas area, and they suggested McKinney would be a great place for an episode,” he recalls. “It was just easy there because I could stay at my sister’s house and McKinney was 15 minutes away and that would just logistically make things easier.”

CHEF JOSH FULLER, OHMS CAFE & BAR

CHEF SMAJO BECKANOVIC, CRUSH WINE BAR & GRILL

The next question becomes, then, why not feature major cities like Austin, Houston or San Antonio? “My feeling is, there isn’t enough attention paid to smaller communities around the country,” says Browning. “When you’re talking about food and art shows, they tend to either be competitions, like a cooking show where everybody’s trying to beat the other person, or if it’s an artist thing you might focus on just one artist and their work.”

Browning wanted something different. “There are so many great communities around the country, where people live and work together and are proud of where they live and what their community has accomplished. I wanted to create a show that focused on collaboration, that focused on bringing people together to showcase the very best their community has to offer.”

AN EXPANSIVE CONCEPT

“The idea behind the series,” explains creator Scott Browning, “is to go into smaller to mid-size cities around the country and have a group of local artists come together to transform an event space into what I call an ‘art cocoon’ that completely envelopes diners in a fine art experience with a cohesive theme, with its own color palette.” At the events, three local chefs will create a tasting menu, tying into the theme and color palette of the room. The chefs will create dishes that showcase regional cuisine. And each episode will tell the story of the artists collaborating to create the environment within the room, as well as the creative process behind the chefs’ dishes. “It’s part travelogue, part art show, part food show – all wrapped together,” says Browning.

The idea behind the Amarillo episode began after Browning was introduced to Rachel Flores, executive director of the Amarillo Art Institute, and Alex Gregory who’s the curator of art at Amarillo Museum of Art. “I had asked them to be what I call the ‘art wranglers’ – essentially the artist coordinators – for the episode.” Flores and Gregory were tasked with pulling together a team of local artists who they believed to be extraordinary in their respective media, artists who would all work well together.

CALE ROGERS

LIVIA WOODBURN, PAN-HANDLERS CAFE

If he was hoping to find the most knowledgeable “art-hunters” in Amarillo, Browning certainly succeeded. Gregory has been working at AMoA since 2007, and he also owned and operated a studio and gallery until 2019. In addition, Gregory says, “I’ve taught a weekly clay class and been involved with the Amarillo Art Institute for more than 10 years. These experiences have introduced me to a number of local artists who I admire and work with.”

Flores, meanwhile, has been the executive director at the Amarillo Art Institute for five years – where she has drawn on her passion for art and her knowledge of marketing and graphic design to help artists thrive in the Amarillo community.

Almost immediately after being asked, Flores and Gregory struck upon an idea. They told Browning that there was a lot of energy happening in Amarillo’s “urban and street art” scene. They suggested this as the theme for Amarillo’s episode, and began pulling together a team that could execute the idea well.

TAKING IT TO THE STREETS

With this “urban” idea firmly in hand, Flores, Gregory and Browning decided they would turn the dining room into a nighttime downtown alley and fill it with street art. “It’s going to be a mix of more cutting-edge stuff,” says Browning. “We have one artist, Cale Rogers, who creates sculptures out of found objects.

So it could be a trash can or a shopping cart or something else you might pick up off the street, and she turns them into these beautiful artwork sculptures.”

Rachael Edwards was another obvious choice for the show.

The Amarillo painter and muralist has drawn widespread praise for her downtown art shows, held in Amarillo alleyways at dusk.

“She does spray paint art and also does fine art acrylics,” explains Browning. “She’s wonderful.”

Edwards’s art is so multifaceted and expansive that even the artist has trouble defining herself. “I tend to find myself traversing the experience of many different areas of visual art MARCH 2020 • AMARILLOMAGONLINE.COM

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… I’m generally a painter, with rather eclectic preferences in media, from acrylic classic figurativism on canvas to spray paint and stencil on cardboard.”

Also scheduled for the show are Sara and Clayton Spaulding, owners of Blind Bird Designs studio. “We create art out of glass,” says Sara Spaulding. “Clayton primarily blows glass, and I work more with fusing, slumping and cast glass. We collaborate using our various techniques to create one-of-a-kind art pieces as well as a range of functional and non-functional home goods.”

“Sara and Clayton are going to be doing the centerpieces,” notes Browning. “And they’ll be doing some interesting sort of alley-like fixtures out of blown glass.”

As the show’s planning moved forward, the artists were falling into place. But Browning started to think he might need more help. “At that point I told Rachel and Alex that I thought it’d be helpful to bring in someone with theater experience – someone who had a background in set design, specifically – because I felt that we would need some of those elements to pull off this particular vision that the artists had.” Flores and Gregory knew just the person to ask: Jason Crespin, Amarillo Little Theatre’s academy director. Crespin recommended Tana Roberson, a scenic and lighting designer who has been involved with Amarillo Little Theatre for many years. “Tana came on board to help dress the set, so to speak … to work with the artists themselves and set the scale and dimensions,” says Browning.

Despite her theater background, Roberson certainly brings a visual artist’s sensibility to the enterprise. “I mainly work on and with theaters for on-stage performances,” Roberson explains, “but I have done murals and other elements that involve a designer’s eye.”

So the art part of the equation was coming along nicely. But what about the food?

DINNER IS SERVED

While the “art team” continued their preparations, Browning began searching for chefs. “Since the theme was urban art, I decided to choose three chefs who were right in the heart of downtown.

Josh Fuller at OHMS Cafe & Bar was the first to come on board. “I’m happy to help with anything that promotes the food and art scene in Amarillo,” says Fuller. “Hopefully this event will bring some attention to the downtown food scene – maybe bring some new people in that didn’t know about us.” Fuller says he ultimately hopes to see more upscale restaurants in the downtown area, and he hopes this event will spur some movement in that area.

Next to join the team was Smajo Beckanovic, executive chef at Crush Wine Bar & Grill – who was recommended to Browning by Center City Director Beth Duke. (Amarilloans in the know will note that, whenever there’s a cultural movement happening in the city, Duke can often be found pulling one string or another.) Beckanovic instantly saw the potential. “I would like to bring some magic to Amarillo, [and] this event should really transform the space into something totally original and different.”

The final restaurateur to sign on is one of the most beloved figures in the downtown culinary scene. Livia Woodburn has owned Pan-Handlers Cafe, located in the basement of Amarillo National Bank, Plaza 1, since May 2010, and she also manages the Executive Dining Room for Amarillo National Bank, located in Plaza 2. Woodburn has always tried to help Amarilloans “experience art and food in a whole new way,” so when Josh Fuller suggested that she join the project, she agreed.

All of these chefs, notes Browning, work “cheek by jowl, right in the heart of downtown. So my feeling was that would give the episode a geographic focus, in terms of where we are in Amarillo.” He also hopes the proximity of the chefs’ kitchens will tie into the theme of the episode.

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SPARKING CULTURAL AWARENESS

The Panhandle art and culinary scenes’ spirits are strong, and both communities are looking forward to a rebirth. “When we opened Blind Bird Designs in November,” says Sara Spaulding, “everyone here gave us such a warm welcome. We were nervous about opening up our studio here because there were so many that were skeptical, saying Amarillo was too small or that it wouldn’t support an endeavor such as ours. But this city is growing rapidly, and it’s ready for new and exciting ventures.”

Rachael Edwards believes the revolution is growing. “I think it’s already happening. We [in Amarillo] have been branching out and considering a larger scope of experiences from a more urban culinary landscape to an acceptance of street art. More and more people are OK with, and even welcome, being uncomfortable or unsure with an experience in order to receive something more conceptually complex.”

Alex Gregory, AMoA’s curator of art, says he hopes this event brings a broader awareness to the quality of the visual arts in Amarillo. “I would also like to spread the word about all of the outstanding restaurants and chefs working locally,” he adds.

Flores agrees. “I’m very excited to see this group of artists and chefs working together. Collaboration among the arts is so important in our community, and I’m hoping that this event will shed light on just how prolific the arts really are in our city.”

“When I first came to Amarillo,” recalls Tana Roberson, “I was not looking forward to it. But becoming part of Amarillo Little Theatre as a theater practitioner that wore many hats, Amarillo grew on me every day. I love the many opportunities this city offers. We have a wide selection of food that [ranges from] sushi, oysters, Thai and Chinese to just a good old hamburger or chicken-fried steak. And there’s an amazing opportunity to see unique artists at many of the galleries or individual pop-up arts shows.”

“Amarillo is a work in progress, as far as a cultural scene,” says Livia Woodburn. “We offer a fabulous art museum, a great venue for opera, symphony and more. We also have a large variety of places to eat for our size. With downtown revitalization, we have seen this part of Amarillo come back to life. I hope that having a documentary series pertaining to local art and food being filmed here will inspire more chefs and artists to work together in the future.”

“My favorite thing about the Amarillo cultural scene is its strength and diversity,” adds Gregory. “I often boast about the Art Museum, symphony, ballet, Little Theatre, Sunset Center and the Art Institute, opera, and the quality of their productions and work. There’s always something happening on the cultural scene, so much so that we regularly try to communicate about our calendars so as to not draw from each other’s audiences.”

Gregory says he hopes this event spurs more collaborations of this kind. “I would like to see the visual and culinary artists collaborate on projects more often. It would be hugely beneficial to local artists to have their work on view at local restaurants. I think there’s a lot of things in common across the arts, and any collaboration between the arts makes all of those involved stronger and more creative.”

“I think Amarillo has the potential to grow immensely in the arts scene,” says Flores. “I think there are a lot of artists in Amarillo in the surrounding communities who want to get involved in shows and exhibitions, but there may not be an easy way to begin – or like in our case at [the now-defunct] Sunset Center, some of those opportunities have disappeared. I’d like to see those opportunities be brought back for artists, more opportunities to sell, space to work, places to learn how to be successful as an artist.”

But for those kinds of opportunities to spread, sometimes a spark is needed. And the Night of Artists and Chefs may be just the thing the city needs.

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MARCH 2020 • AMARILLOMAGONLINE.COM

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Feature

The Thrill of the Big Question Amarillo Author Rye Curtis Explodes onto the National Literary Scene with His Debut Novel, “Kingdomtide”

i

n January, Amarillo-raised novelist Rye Curtis took the literary world by storm, with a debut novel that has been praised by everyone from NPR and The Wall Street Journal to the Pulitzer-winning novelist Jennifer Egan. We got in touch with Rye to find out how his Panhandle upbringing influenced his craft. The author spoke with Amarillo’s Jonathan Baker from his home in New York City.

Jonathan Baker: When did you start writing?

Rye Curtis: Well, in general, I believe, I started writing stories when I was 12. I did it as a means to an end, to entertain myself, because I grew up more or less an only child. I mean, I have siblings, my half siblings, but they’re considerably older than I am and had already left the house. I was either with my two moms or with my dad, and I’d go back and forth and have to be pretty much on my own, sometimes. I spent quite a bit of time writing back then.

JB: How old are you now?

RC: I’m 32.

JB: When you say your two moms, where were they living?

RC: They were in Amarillo as well. When I was quite young, my mom and my dad divorced, and then she came out and started living with another woman, who I consider my mom. I mean, I’ve had lots of surrogate mothers over the years in the gay community in Amarillo. I spent half the time with them and then half the time with my dad.

JB: And your dad was where?

RC: In Amarillo, as well.

JB: But weren’t you out in the country a lot of the time?

RC: He has a house in Amarillo, and then I was out by Clarendon. He owns a ranch out there; it’s the family ranch and I essentially spent half my time

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out there. It’s a cattle ranch.

JB: What was it like, growing up as a creative person in the Panhandle?

RC: I think it may have helped me, growing up in the Panhandle, to be creative in the particular way that I wanted to be, because I was able to have a lot of material. There’s a wealth of characters in the region, a wealth of peculiarities that seem local to the area. I’m sure that’s the way it was with everybody that grows up hyper-focused on the place that they’re living in. But to me, it did seem like there was plenty to discuss, so it probably helped me, because I had quite a lot that I liked and that I didn’t like about the area that I could talk about.

JB: Do you think the isolation of the Panhandle makes it easier to forge your own path, or do you think it encourages a sort of sameness of thought?

RC: Well, I mean, there’s definitely a homogenization of thought that happens in areas like [the Panhandle], with people in the community, since it’s so isolated. I do think that it can create a feedback loop of similar thoughts that get ingrained. And I would say that’s probably why tradition is so important in rural communities. There’s a lot of insular thought and a culture that develops. But for me, personally, trying to write somewhere like that, it gives you lots of time to be contemplative, if you’re in the middle of nowhere.

JB: True. Willa Cather was from a small town in Nebraska, on the High Plains, and she had to go to New York City to write about Nebraska. Have you found that getting that distance was good for your writing?

RC: Yes, definitely. I’m endlessly fascinated by the Panhandle, and I’m always thinking about it in terms of how it factors into what I want to write about. I think I definitely needed to be away from it to be able to appreciate a lot of what I couldn’t when I was participating in the society there. It’s definitely important to have a distance.

JB: Your book isn’t set in the Texas Panhandle, obviously, but it has a lot of

the same characteristics. I guess, the rural West. How did growing up in Amarillo inform this novel, and why did you not set this book in the Texas Panhandle?

RC: Well, I probably would have if I could have, because I tend to, by default, want to set everything in Texas – because I have so much fun writing about it. I mean, I wanted to tell a survival story, in which the wilderness really was a massive challenge in a way that it needed to be vast. I’ve always been interested in just heading north from Texas and going to see what’s directly north, to see what’s up there. I had thought of Montana as such a wild, vast place that often figures in to these old tales of Texans: Texans taking a cattle drive up to Montana, for example. There’s plenty of stories of people being involved with that part of the West that are from Texas. I basically [set it there] it for that reason. And I think that it is almost set in Texas, in a way, because you’ve got so much of Cloris Waldrip reflecting on her time there. She brings Texas with her to Montana, really.

JB: Sort of like you did to New York, right?

RC: [Laughs] Yeah, I guess so!

JB: I feel like Texas Panhandle people … no matter if you are trying to forget the place, you can’t. It always lives inside you. I don’t know if it’s the flatness, the stark emptiness of the place or what it is. I have a couple of other Amarillo friends who live in New York City who, we just would get together when I lived there and talk about Amarillo.

RC: I know! It’s true. The friends I have here that are from Amarillo, there’s just actually a couple of them, we do talk about it a lot … It’s funny too, there’s often a similarity in the way that we deal with things or the way that we consider certain elements of the world. It seems to have ingrained a particularity on me that I can’t shake.

JB: The two main characters in your novel are both women. Do you think being raised by two women made it easier to write from that perspective? Is that why you chose to do that?

RC: Well, I chose to do that because there were certain things that I needed to say that I couldn’t say … that just wouldn’t happen if you were a man. I’ve often found that the perspective of someone who’s a woman growing up in the Panhandle has a lot of specific challenges and adversity that men wouldn’t have in that area, because it is hyper-patriarchal, in that conservative sense. For her to be given this chance to meditate on a lot of those systemic challenges that she’s had over the years, or a lot of things that she’s taken for granted that had to do with her being a woman, makes the story interesting in a way that a man’s perspective wouldn’t. Plus, there’s an intelligence that Texas women have. I’ve known several elderly Texas women and there’s this gentle intelligence that the men that I talk to just don’t seem to exhibit. [Laughs.] And there’s this thing where they’ve had time to be more philosophical, so it’s just, I wanted to have a woman who had this philosophical mind.

JB: You’ve received breathless praise from every writer who rides that line between genre and literary fiction. From Ron Rash to Jennifer Egan to Daniel Woodrell, to all of these other writers … Rick Bass. Christina Baker Kline. Smith Henderson … That’s a pretty amazing list. I guess my last question is, what was the Big Question? If you had to say what the one big question you were asking in this novel was, what was it?

RC: Well, that, I think, it would be wrong for me to even answer, because I think it takes too much of the fun out of it. To me, that’s what’s the thriller element of it. To me, the one big question is slowly revealed, in a suspenseful way, throughout the whole book. The answer to that question is almost a spoiler.

JB: I guess people will have to read to find out!

RC: [Laughing] Yeah. I guess you could say that this book is largely about doubt. I think that’s pretty much it. But the main question of it … it reveals itself toward the end.

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What’s Cooking

Bright and Tart

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n the Panhandle, March represents a season of transition. We slowly exit the cold of winter and make hesitant, temporary approaches toward spring. For Livia Woodburn of Pan-Handlers Cafe & Catering, the taste of citrus is perfect to accompany this time of year. “Citrus tends to lighten things a bit,” she says. “It lends that feeling of spring and bright colors.”

For this issue, we asked Woodburn – who also manages the executive dining room at Amarillo National Bank – to recommend a few favorite recipes that make use of limes, lemons, grapefruit and oranges. She serves her lemonchicken-with-orzo soup at both Pan-Handlers and ANB. Woodburn’s grapefruitand-pomelo avocado salsa is perfect served on grilled chicken or fish. (It’s also great with chips.)

Woodburn’s colleague Jaison Casteel, the head cook at Pan-Handlers and part of her team for the past seven years, joins her in this issue, contributing an Asian-inspired crispy orange chicken with orange rice. Finally, on the dessert side, Woodburn recommends a tart, refreshing lime sherbet and colorful blood orange trifle.

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PHOTOS BY SHANNON RICHARDSON

Grapefruit Avocado Salsa

Lemon Chicken Soup with Orzo

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Blood Orange Trifles

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Homemade Lime Sherbet MARCH 2020 • AMARILLOMAGONLINE.COM

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Chinese Orange Chicken 38

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The Recipes Grapefruit Avocado Salsa 1 large grapefruit, peeled and sectioned 1 medium avocado, diced ½ medium cucumber, diced ⅓ cup red onion, diced 1 small jalapeño, seeded and diced Juice of 1 lime ¼ cup cilantro leaves, chopped ¼ teaspoon cumin ½ teaspoon sea salt Use a large knife to cut peel away from grapefruit. Then use a paring knife to cut sections from the membranes.

Place grapefruit sections in medium bowl along with remaining ingredients. Gently stir to combine. Serve immediately or store in a covered container in the refrigerator for up to 2 days.

Makes 6 servings

Lemon Chicken Soup with Orzo 4 teaspoons olive oil 8 ounces boneless, skinless chicken breast halves, cut into small chunks Salt, to taste 1 medium onion, diced (about 1 ½ cups) 2 stalks celery, diced (about ½ cup) 1 medium carrot, diced (about ½ cup) 2 teaspoons chopped fresh thyme (or ½ teaspoon dried) 6 cups low sodium chicken broth 1 cup orzo pasta, preferably whole wheat 2 large eggs 3 tablespoons fresh lemon juice Fresh ground black pepper, to taste Heat 2 teaspoons oil in pot over medium-high heat; season chicken with salt and add it to pot. Cook, stirring occasionally, until just cooked through, about 5 minutes. Transfer chicken to a dish; set aside. Add the remaining 2 teaspoons oil to pot; add in onions, celery, carrot, and thyme.

Cook, stirring over medium-high heat until vegetables are tender, about 5 minutes. Add 5 cups broth and bring to boil; add in orzo and let simmer until tender, about 8 minutes. Decrease heat to low to keep soup hot, but not boiling. Warm remaining 1 cup broth in small pan until it is hot, but not boiling. In bowl, beat eggs; gradually whisk lemon juice into eggs, then gradually add hot broth to lemon-egg mixture, whisking all the while. Add mixture to soup, stirring well until soup is thickened. Do not let soup come to a boil. Add in cooked chicken; season to taste with salt and pepper and serve.

Makes 4 servings

Blood Orange Trifles 5 blood oranges 2/3 cup sugar 3 tablespoons orange-flavored liqueur 3 large egg yolks 1 teaspoon lemon juice ½ cup heavy cream, cold 14 crisp ladyfingers, broken in half Chopped pistachios, for topping Cut off ends of blood oranges. Slice off peel and white pith with paring knife. Cut between the membranes toward the center to release segments. Squeeze membranes over a bowl to extract the juice; strain out seeds. Combine all but 1 tablespoon of blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and ¼ cup water in small saucepan. Bring to boil and cook until syrupy, 2 to 3 minutes. Let cool. Bring 2 inches of water to a simmer in saucepan over medium-low heat. Whisk egg yolks, lemon juice, reserved 1 tablespoon blood orange juice, remaining 1/3 cup sugar, and 2 tablespoons liqueur in heatproof bowl that fits in the pan without touching the water. Whisk constantly, scraping bowl, until custard is thick, 10 to 12 minutes (remove from heat if it starts to curdle). Remove bowl from pan and whisk until cooled. Beat cream in separate bowl with a mixer until stiff, then fold into custard. To assemble, dip 2 ladyfinger halves in orange juice syrup; layer in each glass. Top with some custard and orange segments. Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours. Crush remaining 2 ladyfingers and sprinkle on top along with pistachios.

Makes 4 servings

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The Recipes Homemade Lime Sherbet 1 cup granulated sugar 1 cup water 2/3 cup lime juice 1 tablespoon lime zest 2 cups whole milk (cold) Optional: 2 drops green food coloring Gather ingredients. Heat sugar and water in small saucepan, stirring frequently until sugar has completely dissolved. This is a sugar syrup and it will help the sherbet have a smooth texture. Remove pan from heat and stir in lime juice and zest. Refrigerate mixture until it is completely chilled. Stir milk and green food coloring (if using) into lime juice. Churn sherbet according to the directions for your ice cream freezer. Store lime sherbet in an air-tight plastic container in your freezer. Allowing it to set for at least an hour before serving will give it a firmer texture than if served right out of the ice cream maker.

Makes 1 ½ quarts sherbet (4 servings)

Chinese Orange Chicken Recipe courtesy of Jaison Casteel 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch chunks 2 large eggs, beaten ½ teaspoon sesame seeds 1 cup chicken broth ½ cup sugar ¼ cup soy sauce 1 teaspoon Sriracha sauce, or more, to taste ¼ teaspoon white pepper 1 cup, plus 2 tablespoons cornstarch, divided 1 cup vegetable oil 1 green onion, thinly sliced ½ cup distilled white vinegar 1 tablespoon orange zest ¼ teaspoon ground ginger To make marinade, whisk together chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, Sriracha, ginger and white pepper in large bowl. In gallon size Ziploc bag or large bowl, combine chicken and 2/3 cup marinade; marinate for at least 30 minutes, turning bag occasionally. Drain chicken from marinade, discarding the liquid. Heat remaining marinade in medium saucepan over medium heat. Bring to boil and stir in 2 tablespoons cornstarch combined with 2 tablespoons water. Cook, stirring frequently, until thickened, about 1 to 2 minutes; keep warm. Working one piece at a time, dip chicken into eggs, then dredge in remaining 1 cup cornstarch, pressing to coat. Heat vegetable oil in large saucepan. Working in batches, add chicken and fry until golden brown and cooked through, about 1 to 2 minutes. Transfer to paper towel-lined plate; discard excess oil. Serve chicken immediately, tossed or drizzled with reduced marinade. Garnish with sesame seeds and green onions, if desired.

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Meet the Cooks Livia Woodburn of Pan-Handlers Cafe & Catering

U

ntil 2010, Livia Woodburn was employed as a graphic designer and layout artist. But when she lost her job, she found herself applying her creative skills in the kitchen.

She had always loved to cook, and before long, she and her cousin, Lizzie Smith, had begun catering parties for friends and family. “People started asking if we were doing it for a living,” she says. “So we decided to try it out.”

They opened a catering business in Western Business Park, delivering fresh sandwiches and other healthy alternatives to nearby offices. As their six-month lease was coming to an end, they heard that the cafe space in the basement of Amarillo National Bank’s Plaza One was unoccupied. “It had been vacant for almost a year,” Livia says. “We weren’t really looking to open a restaurant, but we went to check it out and liked the space,” Livia says. By May of 2011, she and Smith had remodeled and opened Pan-Handlers Cafe & Catering.

Known for its fresh, local food and unlimited soup and salad bar, the cafe proved a hit with health-conscious bank employees as well as the larger Amarillo community. Eventually, Smith stepped away from the restaurant to spend more time with her young family, leaving Woodburn the sole proprietor. Pan-Handlers continues to offer its popular lunchtime salad bar, which has a reputation for providing some of the best variety in Amarillo. “We try to keep it new and different,” says Woodburn, who uses locally grown produce whenever it’s in season.

Like her, Pan-Handlers head cook Jaison Casteel doesn’t come from a traditional culinary education but has become an expert in the kitchen. Also a contributor to this issue, Casteel first joined the team to help make desserts and quickly expanded his repertoire.

“He learned from being thrown in there and figuring it out,” she says. “He works so quickly and is really great under pressure.

He’s amazing.” Woodburn caters frequently out of the space on evenings and weekends, and Casteel is a big part of that side of the business.

Last summer, Woodburn took on a new challenge when she was hired by Amarillo National Bank to manage the family-owned bank’s executive dining room in Plaza Two – right across the street from Pan-Handlers. Used by bank officers and vice presidents to meet with clients over lunch, the dining room gave Woodburn another venue to offer fresh, healthy food.

“The bank is very focused on healthy living and healthy eating,” she says. “We’re trying to go more toward organic, grass-fed butter and meat when possible. We try to use local products whenever we can.” While the menu is limited to just a few daily selections, she and

CRYSTAL SAGNIMENI, JAISON CASTEEL AND LIVIA WOODBURN

her staff always offer a lighter lunch option.

The diversity of her work and workplaces keep her on her toes.

“I spend Mondays and Fridays at Pan-Handlers and then Tuesdays through Thursdays I’m in the dining room,” she says.

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What’s Cooking

Better Broth

“I

always feel better after I’ve had a bowl of ramen. It’s like magic,” says Josh Fuller at OHMS Cafe & Bar. This traditional Japanese dish consists of wheat noodles, protein and plenty of toppings, but Fuller says the broth is what satisfies him most. “You just feel better after you’ve had that broth. That’s the most important thing by far. The broth by itself is a meal.”

We asked Fuller to share with us his recipe for ramen broth, a specialty he introduces a few weeks out of every year at OHMS. With a delicate taste more layered than typical chicken stock, the broth is flavored with ginger, lemongrass and more. Note: Most of these ingredients are available at local grocery chains, though the dashi seafood flakes may only be available at local Asian markets like Tri’s Marketplace at NE 24th and Grand.

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Ramen Broth Preheat oven to 425 degrees. Rub bones with vegetable oil and roast in roasting pan until golden brown. Deglaze pan with mirin. In large stock pot, saute vegetables, ginger and garlic until onions are translucent. Combine remaining ingredients in stock pot and simmer for 3 to 4 hours. Strain through fine mesh sieve and store in refrigerator until ready to use. Will store for up to one week. May be frozen, if desired. When serving the ramen bring broth to a boil. Cook noodles according to directions in a separate pot. Heat pork or protein you are using separately. Spoon broth into bowls, add cooked vegetables and noodles to broth. Top with soft-boiled egg and protein and any other toppings you desire.

Makes about 1 ½ gallons of broth

PHOTOS BY SHANNON RICHARDSON

4 pounds chicken bones (may substitute wings) 4 pounds pork bones 2 pounds yellow onions, quartered 1 pound carrots, cut into ½-inch thick rounds 1 pound celery, cut into large pieces 10 cloves garlic, whole 8 ounces fresh ginger, peeled 2 bunches scallions, roots trimmed 1 bunch cilantro, stems only 2 stalks lemongrass 2 gallons water 2 cups soy sauce 2 cups mirin (rice wine) or sake 3 tablespoons dashi (fish stock) 2 tablespoons sambal (chili paste)

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Putting it All Together: Broth: Ramen broth can be made up to a week in advance and can also be frozen into smaller portions for future use.

Noodles: Ramen noodles come in various shapes and lengths. Ramen noodles should be cooked separately according to the directions on the packaging.

Toppings: Ramen is traditionally served with roasted pork loin or belly. This ramen has been served with a ginger barbecued duck breast. Shaved beef, shrimp or shredded chicken can be used as well. A soft-boiled egg, scallions and chili paste are must for ramen. Bok choy, bean sprouts, sesame oil, cilantro leaves and nori sheets are also great additions.

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Meet the Cook Josh Fuller of OHMS Cafe & Bar

J

osh Fuller doesn’t know what he would have done with his life had his mother not bought OHMS Cafe & Bar. Mary Fuller had begun catering and asked Jonathan Early, the restaurant’s original owner, if she could rent the kitchen to prepare for an event. Instead, he offered to sell her the entire restaurant. That was 1992, and at the age of 15, Josh found himself thrust into a family business. This one happened to be located on Tyler Street in the shadow of Chase Tower downtown. Josh worked on-and-off at the restaurant through high school until moving to Phoenix in 1996 to attend a culinary institute.

“I worked at a bunch of different places once I got out, then moved back to Amarillo in 2002,” Josh says on a recent Monday afternoon, when the restaurant and bar are closed. “That’s when we changed the concept at OHMS I’ve been here ever since.”

Before 2002, OHMS served a cafeteria-style lunch and dinner.

“You would go through [the line], see everything first, and choose an entree,” he explains. “It was a buffet and we served beer and wine. When I got back, we got rid of that and went to full-table service at dinner.” He oversaw a remodel of one end of the space, turning it into a sophisticated cocktail bar with signature martinis and an extensive wine list.

Josh also began to develop a new menu, and before long, the cafeteria experience had given way to something else, becoming one of Amarillo’s most-loved fine dining destinations. “It’s definitely upscale. We specialize in steaks, seafood and wild game,” he says.

“A lot of people say it’s like going to Santa Fe.” The ramen described in this issue is a rarity on the menu at OHMS. “I have it on the menu just a couple of times a year,” Josh says. “Some people love it and ask for it all the time. We just make it and tell all the people who love it.”

While ramen is versatile enough to be delicious with any number of proteins or ingredients, Fuller’s menu generally features ramen with barbecued duck breast. “Typically it comes with pork or pork belly, but we do duck. It’s just different. It’s a good way for us to get duck out on our menu,” he says.

The last couple of years have seen multiple restaurants come and go in the downtown area. But the upscale OHMS – with a nearly three-decade presence on Tyler – continues to thrive. “We are busy all the time,” says Fuller.

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Let’s Eat!

Restaurants • Food • Spirits

American Made Coffee House

O

ne of Amarillo’s greatest claims to fame is its plethora of hidden gems, those small, home-owned eateries that can be found tucked away throughout the city. American Made Coffee House is one of these gems, hidden in a nondescript strip mall in the River Road neighborhood.

American Made’s menu is small but creative and full of great breakfast and lunch options. The super-sized sandwich options are built around a superhero theme – when you ask for the “Hulk” option, you’ll get double meat and extra bread and toppings.

Loyal diners love the pastrami on rye and turkey bacon Swiss sandwiches. Choose a salad and fresh-made sweet (we’re told the banana pudding is to die for!) to round off your meal.

Stop by for speedy and friendly service before you begin the workday.

6402 River Road 236.0005

PHOTO BY SHANNON RICHARDSON

Open Monday-Tuesday and Thursday-Friday, 6 a.m.-3 p.m.; Wednesday, 6-11 a.m.; Saturday, 8 a.m.-1 p.m.

PRICING GUIDE $ most entrees less than $10 $$ most entrees $11 to $20 $$$ most entrees more than $21 NEW New to Let’s Eat! UPDATE

Updated entry

THE LET’S EAT! GUIDE IS A READER SERVICE COMPILED BY THE AMARILLO MAGAZINE EDITORIAL STAFF. THE MAGAZINE DOES NOT ACCEPT ADVERTISING OR OTHER COMPENSATION IN EXCHANGE FOR A LISTING. THE GUIDE IS UPDATED REGULARLY. TO CORRECT A LISTING OR RECOMMEND A RESTAURANT FOR CONSIDERATION, CONTACT MICHELE MCAFFREY AT MMCAFFREY@AMARILLO.COM.

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Amarillo 1887 SOCIAL HOUSE

Located inside Embassy Suites Downtown, 1887 is open for lunch and dinner. Start your meal with something from the small bites menu, and move on to a hearty steak. Relax in the spacious lobby with an after-dinner drink. 550 S. Buchanan St., 803.5500 $$

ABUELO’S

The authentic atmosphere and generous portions make for an enjoyable lunch or fun evening out. If you’re stumped by all the choices, try the Enchiladas de Cozumel, three crepes filled with guacamole and topped with bountiful seafood, fresh spinach and roasted peppers. As a rule, always get the queso. 3501 W. 45th Ave., 354.8294, abuelos.com $$

AMERICAN MADE COFFEE HOUSE

BOMB CITY KITCHEN

Specializing in meal-prep orders (Keto Diet also available), Bomb City also offers items from its storefront, along with desserts, whole or by the slice, and coffee drinks.

Order meals to pick up or stop by for breakfast and lunch items from 9 a.m. to 2 p.m., and dinner from 3-7 p.m.

5120 S. Western St., 418.6749 $$

BUBBA’S 33

The newest sports restaurant on the scene in Amarillo, Bubba’s boasts made-fromscratch food and three restaurants in one: family dining, the garage bar, and a dining area with a bar. Feast on hand-tossed pizza, fresh-ground burgers, and tender rib-eyes. 2813 I-40 West, 353.0033, bubbas33.com $$

BUFFALO WILD WINGS GRILL & BAR

American Made’s menu includes fresh sandwiches, gourmet coffee, and freshmade sweets. Stop by for speedy and friendly service before you begin the workday. 6402 River Road, 236.0005 $

You can’t go wrong with Buffalo’s hot wings, especially on a Tuesday night.

Keep busy with the interactive games and every televised sport under the sun. 5416 S. Coulter St., 359.4386/ 9511 I-40 East, 335.2204, buffalowildwings.com $$

ASPEN CREEK GRILL

BURGERFI

One of only nine locations nationwide, Aspen Creek’s Amarillo restaurant offers its signature made-from-scratch food in a family-friendly atmosphere. Step into the mountain-lodge inspired decor and you can expect to be greeted warmly by the friendly staff, receive excellent service, and over-sized portions on everything from appetizers to entrees to dessert. The Happy Hour at Aspen – one of the most affordable in town – is a welcome break after a challenging work day. 4110 I-40 West, 398.2776, aspencreekgrill.com $$

BANGKOK RESTAURANT

When you’re looking for authentic Thai, Bangkok delivers. Start with the sticky rice, move on to the cucumber salad, and finish with the chicken larb. Your kids will love watching the big fish tanks while you wait for your table. Warning: Spicy means spicy. Bangkok means business.

5901 Amarillo Blvd. East, 381.1590 $

BLUE SKY TEXAS

Blue Sky’s burgers and homemade fries are the perfect companions to a Lone Star Beer or an Oreo shake. Be prepared to share the one-size-feeds-a-lot cheese fries.

4201 I-40 West, 355.8100/ 5060 S. Coulter St., 322.3888, blueskytexas.com $$ 48

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BurgerFi features craft beef and veggie burgers, made-from-scratch fries and onion rings served with house-made sauces, and hot dogs – all with a commitment to hormone and antibiotic-free meats and fresh ingredients. You’ll also find shakes and custards, and a well-rounded local craft beer and wine list. 4413 S. Soncy Road, 576.0712, burgerfi.com $

BUTTERLOVE BISCUITS

Eye-popping big biscuits are the draw at Butterlove Biscuits. And we’re not exaggerating – these things are gigantic.

Comfort all of your cravings with savory and sweet biscuits, grab-and-go biscuits, waffles, and perfect brunch-inspired cocktails. 3440 S. Bell, Suite 130, 418.8966, butterlove.com $$

CARNICERIA Y TAQUERIA LA POPULAR

Part supermarket, part restaurant, Carniceria y Taqueria la Popular is a tasty little gem a few blocks east of the Amarillo Civic Center Complex. Head to the small, sit-down dining area at the back of the store for lunch and dine on a variety of simple, authentic Mexican dishes such as chile rellenos, tacos and fresh-made tamales. Finish with a sweet

treat from the bakery. 1505 SE Third Ave., 374.6451 $

CASK & CORK

You’re in for a treat when you visit Cask & Cork. Ingeniously crafted menu items, which range from flatbread pizza and pasta to rib-eyes, quail and seafood to sandwiches and salads, will make choosing only one item a challenge.

5461 McKenna Square, Suite 101, 410.1113, caskncorkamarillo.com $$

CATTLEMAN’S CAFE

For a hearty meal to start the day, Cattleman’s is the place to go. Order the Cowboy Breakfast to curb those early morning hunger pangs. Customers keep going back for the enchiladas or traditional chicken-fried steak.

3801 Amarillo Blvd. East, 383.4818 $

COMPADRES TACOS

If you love tacos as much as we do, then you need to head over to Compadres Tacos and fill up on some of the tastiest, most affordable street tacos in town. Every taco is made fresh to order. Meat options include bistek (beef steak), pollo (chicken), asada (grilled steak), lengua (beef tongue), pastor (pork), barbacoa (beef cheek meat) and chorizo (pork sausage) and they’re only $1.75. You read that right. Get moving!

2648 SW 34th Ave., 433.3154 $

CRACKER BARREL OLD COUNTRY STORE

A home-cooked breakfast for supper says comfort food like nothing else, especially when there’s a chill in the air. We love Uncle Herschel’s Favorite. It’s almost too much to handle, but we’re not afraid to try.

2323 I-40 East, 372.2034, crackerbarrel.com $$

CRAZY LARRY’S FINE TEXAS BBQ

A visit to Larry’s isn’t complete without an order of Frito pie – make it a “moose” with the works. The authentic Texasstyle barbecue is finger-licking good, and everything on the menu is delivered with some of the friendliest service in town.

The prices are reasonable, too.

4315 Teckla Blvd., 359.3176, crazylarrysbbq.com $$

CRUSH WINE BAR & GRILL

Crush’s excellent tapas, sandwiches, entrees and desserts are a big enough draw. Add an extensive and impressive wine list, a rooftop and street-side patio, and excellent service,

and you’ve got one of the city’s premier hang-out spots. The Saturday brunch is hard to beat, too. 627 S. Polk St., 418.2011, crushamarillo.com $$

DAVID’S MEXICAN RESTAURANT

Locals rave about David’s fresh, flavorful Mexican food. Feast on traditional favorites like street tacos, tamales, burritos, and fajitas. Keep up with the tantalizing specials of the day on the restaurant’s Facebook and Instagram profiles. 400 E. Hastings Ave., 418.6333 $

DELVIN’S RESTAURANT & CATERING

Head to Delvin’s and fill up on some of the city’s finest comfort food. Long-time chef Delvin Wilson opened his small eatery in 2015, and it’s quickly become a favorite lunch and brunch stop. Sample a threemeat combination barbecue plate, or traditional American favorites like fried chicken, soul food, and fresh fried catfish.

Finish with the homemade buttermilk pie. 1300 N. Hughes St./701 S. Taylor St., 803.9111 $

DOUBLE J’S MEXICAN CAFE This breakfast and lunch storefront specializes in delivery, pick-up and catering orders, with a variety of tamales, lunch plates – which the eatery announces daily on Facebook – burritos, tacos, and other Tex-Mex favorites. 5901 Bell St., Unit 30-C, 418.6796 $

THE DRUNKEN OYSTER

Open Monday through Saturday 11 a.m.-2 a.m. and Sunday 11 a.m.-9 p.m., The Drunken Oyster features Louisiana-style cuisine in a unique and sophisticated setting. Fill up on fresh oysters, crawfish etouffee, gumbo, jambalaya, po’boys, and plenty of shrimp entrees. Craft cocktails and an excellent wine list ensure you’ll stay awhile.

7606 SW 45th Ave., Suite 100, 418.6668 $$

EL BRACERO MEXICAN GRILL

Home-cooked flavor and excellent service make El Bracero Home-cooked flavor and excellent service make El Bracero a popular stop for authentic Mexican food. You’ll find a full menu of Mexican favorites like fajitas, carne asada, and enchiladas that keep local patrons satisfied. 2116 S. Grand St., 373.4788/2028 Paramount Blvd., 398.4440 $$

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EL PATRON TEX-MEX RESTAURANT

When you’re looking for friendly service and flavorful Mexican cuisine at a reasonable price, you can’t beat El Patron.

Prepare yourself for its more-than-generous portions, such as the restaurant’s namesake, which includes a 10-ounce rib-eye steak, two enchiladas, rice, beans, lettuce, tomato and sliced avocados. Just looking to unwind? Then enjoy El Patron’s draft beer and margaritas on the rocks during Happy Hour. 3401 I-40 West, 352.2570, elpatronrestauranttx.com $

ELMO’S DRIVE-IN

This classic drive-in offers old-fashioned burgers and fountain drinks to-go from its original location in the San Jacinto neighborhood. Fill up on fresh grilled ham and cheese sandwiches, fries, and soda fountain-style sundaes. 2618 SW Third Ave., 374.3566 $

ENGLISH FIELD HOUSE RESTAURANT

Visit a piece of Amarillo history at the English Field House, which sits just south of Rick Husband Amarillo International Airport.

Named for the city’s first airfield, the restaurant offers great, cooked-fresh cafe food. Take the family for Sunday breakfast.

It’s worth the drive. 10610 American Drive, 335.2996 $

FAST EDDIE’S SPORTS TAVERN & SOCIAL CLUB

Fast Eddie’s racks up points with its tempting bar menu. Order enough to share from options like cheese sticks, mac & cheese bites, hot wings, and New York-style pizza while you try your hand at billiards and arcade games, or just sit and enjoy the game on the big screen TVs. 1619 S. Kentucky St., 590.7235, fasteddiesbilliards.com $

FAVS

Conveniently located close to downtown, FAVs (which stands for Fruits And Veggies) offers salads, smoothies, soups and snacks chockfull of fresh vegetables, fruits, seeds and nuts – perfect for grab-and-go early morning fuel or a midday lunch. The healthconscious diner will also appreciate protein shakes, fresh muffins, juice and more.

706 SW 16th Ave., 803.9171 $

FIRE SLICE PIZZERIA

You know you’re in for a good time at Fire Slice when you see the menu. Choose from 50

AMARILLOMAGONLINE.COM • MARCH 2020

pizza specialties, such as “Tommy Boy” and “Hot Momma,” or build your own. Each pizza is made fresh in a custom-built pizza oven. Try savory Italian brunch items on Saturdays and Sundays, starting at 11 a.m.

7306 SW 34th Ave., Space 10, 331.2232, fireslice.com $$

FRANK’S BAKERY

GRANDMA’S COCINA

With simple American-style food, TexMex entrees and sides, a hearty breakfast menu, flavored tea, and fresh-squeezed cherry limeades, Grandma’s Cocina can be your new one-stop drive-thru for comfort food Panhandle style. 3609 SW 45th Ave., 398.9999, grandmascocinaamarillo.com $

Transport yourself to Europe at the only boulangerie in Amarillo. No matter what you choose, you can’t miss with French specialties like fresh baguette sandwiches, quiche, feuillete (a puff pastry filled with chicken, bechamel, and mushrooms), crepes, and croissants – if you can break away from the divine pastry case to order an entree. We’re big fans.

1923 S. Western St., 352.8089 $

GREEN CHILE WILLY’S GRILL

FURRBIE’S

THE HANDLE BAR & GRILL

You’ll find old-fashioned grilled onion burgers and an array of sandwiches, salads, seafood and ice cream treats at Furrbie’s. Hot dog enthusiasts will love the famous Nathan’s Hot Dogs, the originals from Coney Island, New York, made with 100-percent kosher American beef. Looking to cool off ? Choose from fruity-flavored ice treats or ice cream. 210 SW Sixth Ave., 220.0841 $

FUZZY’S TACO SHOP

Options are endless at Fuzzy’s with everything from a variety of Baja-style tacos to enchilada plates, over-sized salads, tamales, and breakfast all day, every day.

Party on the patio in this casual eatery that originated in the Fort Worth area.

7408 SW 34th Ave., 352.8226, fuzzystacoshop.com $

GIRASOL CAFE & BAKERY

If you’ve missed having an artisan bakery in Amarillo, you’re in luck. Head over to Girasol Cafe and enjoy fresh baked goods along with a rotating menu of salads, soups, sandwiches and entrees – many with a Latin influence. Check the bakery’s Facebook page for daily featured items.

3201 S. Coulter St., 322.0023 $

GLORIA’S RESTAURANT

Gloria’s menu consists of seafood, Mexican, Tex-Mex dishes and Salvadoran food.

The lightly spiced tamales are handmade, steamed in banana leaves and filled with chicken, potatoes, sweet peppers and tomatoes. The sopa siete mares, a brothbased soup made with shrimp, scallops, halibut, perch and vegetables, is full of flavor. 1300 S. Grand St., 373.2722 $

As the owners say, the way you like it is the way they fix it. Hand-cut grilled steaks, excellent burgers, chicken-fried steak and grilled chicken; you name it, Willy’s has it.

And you can’t beat the country atmosphere for a relaxing good time. 13651 I-27, 622.2200, greenchilewillys.com $$ Open at 7 a.m. on Friday, Saturday and Sunday for the breakfast crowd, The Handle Bar serves Texas-style comfort food – the handmade burgers are a customer favorite. Dine outside on historic Route 66 or cool off inside while savoring an ice-cold beer. 3514 SW Sixth Ave., 803.9538, thehandlebarandgrill.com $

HENK’S PIT BAR-B-QUE

If you’re a local on a quick lunch break or a tourist driving through, stop at Henk’s.

The barbecue is savory and sweet, and the jalapeño cheese sausage makes for a tasty snack. And for you early birds, Henk’s also serves a satisfying breakfast.

1508 S. Grand St., 372.9011 $$

HOUSE DIVIDED

Open for lunch and dinner Monday through Sunday, House Divided splits its interior into a dedicated bar area and separate dining room (hence the name). But you’ll see a “divided” theme in its menu as well, with popular Texas college rivalries set on opposing pages. The diverse menu is full of plenty of pub grub, steaks, Texas-style entrees, pizza, Italian and Mexican food, salads, sandwiches and burgers to make a return trip a necessity. 7609 Hillside Road, 350.4377 $$

ICHIBAN NOODLE BAR & ASIAN CUISINE

With the inner workings of its kitchen on display, Ichiban makes you feel like you’re right in the middle of a bustling noodle bar on a street in Asia. Endless choices of cold noodles and hot dishes make your dinner decision a tough one. 3309 Wimberly Road, 355.5031 $

IT’S A PUNJABI AFFAIR

If you were among the many Indian food fans that despaired when Amarillo Hut closed its doors, brood no more. Punjabi Affair serves Indian-style street food, available for dining in or to take out. Savor classics like flat bread, butter chicken and samosa, and a few you might not be accustomed to like lamb curry, or marinated and fried tilapia. You’ll also find options for vegans and vegetarians.

The menu will change with the seasons in order to offer fresh local ingredients. 4201 Bushland Blvd., 414.2114 $

JACOBO’S CAFE

The shrimp tostadas with pico de gallo, cucumber, avocado and rice, and Don Jacobo Burger, two half-pound patties with ham and asadero cheese, caught our eye at Jacobo’s Cafe. But if you’re in the mood for breakfast, the Belgian waffle or breakfast burrito will surely satisfy. 3701 Olsen Blvd., Suite L, 418.8850 $

JIMMY JOHN’S GOURMET SANDWICHES

Jimmy John’s prides itself on fresh ingredients and friendly service.

Feel like eating healthy, but can’t bear to pass up the homemade French bread? Then try the 8-inch vegetarian sub layered with provolone cheese and packed with alfalfa sprouts, cucumber, lettuce, tomato and real avocado spread. 2330 Soncy Road, Suite 500, 354.9200/2807 S. Western St., 352.4540/ 790 S. Buchanan St., 803.9070, jimmyjohns.com $

JOE’S PIZZA & PASTA

Joe’s has been an Amarillo favorite for years thanks to its dependable, prompt service and generous, satisfying Italian fare.

The combination of the New York-style pizza’s crispy, thick crust with the perfect amount of sweet and zesty sauce is irresistible.

19151 I-40 West, 356.8191 $

K-N ROOT BEER DRIVE-IN

If you’ve tried K-N’s yummy burgers and floats, then you know why it’s been a success for more than 40 years. The K-N Special, a double-meat, double-cheese burger, melts in your mouth. You can’t beat the old-fashioned, icy mug of homemade root beer.

3900 Olsen Blvd., 355.4391 $

KATHY’S KITCHEN

This is the simple, Texas Panhandle home-style food locals crave.

Grab the napkins and tackle the brisket burger, a hamburger patty topped with brisket and smothered in barbecue sauce, cheese, and two stuffed jalapeños. Generous portions, daily specials, and low prices will keep you going back for more. 4517 Highway 136, 383.2513 $

LA FIESTA GRANDE

Authentic taste and a lively atmosphere make La Fiesta a great place to take the whole family. From nachos to barbacoa, there’s something for every taste. 2200 Ross St., 374.3689/ 7415 SW 45th Ave., 352.1330, fiestagrande.com $$

LAS PARRILLADAS NORTEÑAS

With cuisine typical of northern Mexico, Las Parrilladas Norteñas features parrilladas, mixed grill items designed to feed more than one person. Grill plates come with chicken, beef and pork. Or feast on the parillada de mariscos, a plate brimming with shrimp, crab legs, oysters, lobster, tilapia, and ceviche, which feeds four people.

Customers love the buffet with traditional Mexican entrees and sides. 1706 Amarillo Blvd. East, 803.9566 $$

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LONG-TERM CARE When it’s time to choose a better “home” for your loved one, it can be difficult; but choosing one with the right nursing care is essential. Bivins Pointe offers an environment of elegance and dedicated care that will give you peace of mind. Our professional staff is 100% committed to serving our residents. Each 350-square foot private room with a large individual bath is beautiful and welcoming. We believe the intimacy of our small neighborhood style is the icing on the cake.

LEMONGRASS SUSHI & WOK

The thought of fried spring rolls, steamed gyoza and tempura shrimp is enough to make anyone’s stomach rumble, but the food at Lemongrass can easily halt that hunger. Chef Lee Doan offers Asian specialty dishes straight from the wok such as stir-fried udon noodles and Mongolian beef. The enticing sushi menu is ample.

Keep water within arm’s reach when sampling the Red Hot Cajun or the Flying Dragon. 2207 S. Western St., Suite 800, 352.5535 $

LY’S CAFE

If you’ve never tried Laotian food, head over Ly’s Cafe and fill up on authentic, fresh and delicious food. Handmade sausage, beef jerky, duck – add the essential sticky rice and a hot tea for a classic meal. The friendly staff will help you choose from the ample menu if you’re stumped. 5615 Amarillo Blvd.

East, 383.1569 $

REHAB At Bivins Pointe we understand each patient has unique and special needs; our therapy team will work with each patient, their family and their healthcare provider to determine the best care and treatment plan. Family members are encouraged to participate in the care so that they can help their loved one prepare for discharge. Our nursing staff provides high-quality care for residents in need of comprehensive skilled care 24 hours a day.

MACARONI JOE’S

Bfit, our outpatient therapy gym, has therapists who specialize in individual care. They evaluate and treat each patient individually, with a commitment to help them reach their optimal level of function.

We offer flexible scheduling along with treatment in a calm, peaceful setting. Bfit provides free transportation to and from therapy appointments. Ask your doctor if outpatient therapy might be a good plan for you, then give us a call.

Macaroni Joe’s isn’t just a place to eat a great meal. The Tuscan-inspired rooms are the perfect place for creating memories.

Whether for a first date, the start of a new life together, or celebrating important milestones, the restaurant offers excellent service and an exquisite food and wine menu. It’s at the top of our list.

1619 S. Kentucky St., Suite D1500, 358.8990, macaronijoes.com $$-$$$

METROPOLITAN-A SPEAKEASY

Start your day with a coffee and pastry at Metropolitan. If a midday lunch with colleagues is in order, impress them with Metropolitan’s twist on classic favorites like a BLT. Or celebrate the end of a productive workday with a classy cocktail, savory small plate, or scrumptious homemade dessert. The menu changes frequently so check the club’s Facebook page for updates and special menu offerings. 9181 Town Square Blvd., Suite 1201, 242.0117, metroofamarillo.com $$

MOE DOGS GRILL For more information or to request a tour, call Kelli Bullard at (806) 350-2206 or visit us at 6600 Killgore Drive, Amarillo, TX www.bivinspointe.org 52

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Memories of Route 66 come alive at Moe Dogs Grill. What once served as a gas station now offers hot dogs, burgers and other Americana classics. Decorated with memorabilia yet updated with flat screen TVs, Moe Dogs patrons have the opportunity to earn a free meal – that is if they can down eight jumbo hotdogs piled with chili, cheese and jalapeños within 30

minutes. And yes, there are fries with that.

3515 SW Sixth Ave., 220.2198 $

NAPOLI’S FINE ITALIAN RESTAURANT

Napoli’s has created an oasis in downtown Amarillo. Indulge yourself with the housebaked bread while you browse the ample menu. Try the hearty lasagna or one of the over-sized calzones while enjoying live music on the spacious patio.

700 S. Taylor St., 220.2588, napolisofamarillo.com $$

OHMS CAFE & BAR

Set in downtown Amarillo, OHMS serves a buffet-style lunch then switches to wait service in the evenings. The chef features specials each week that range from seafood and smoked duck to beef tenderloin. Start with daily Happy Hour and give the Bar Burger a try. (It’s not on the menu, but it might be the best burger in town.) Excellent cuisine and service make this a delightful place to linger. 619 S. Tyler St., 373.3233, ohmscafe.com $$-$$$

OUTBACK STEAKHOUSE

Let’s just start with the Bloomin’ Onion. We could actually end there and be completely satisfied, but what’s a trip to Outback without a Victoria’s Filet Mignon and Bacon Bourbon Salmon? Speaking of completely satisfied, leave room for the Chocolate Thunder from Down Under. 7101 I-40 West, 352.4032, outback.com $$

PACIFIC RIM

Pacific Rim offers a variety of Asian-Fusion cuisine in a unique setting. One of the best things about this place is the greeting you’ll get from Andy, the owner.

But let’s talk food. The lettuce wraps are outstanding. In fact, everything is good. Pacific Rim even offers speedy delivery. 2061 Paramount Blvd., 353.9179, pacificrimam.com $

PALIO’S PIZZA CAFE

Palio’s has all your Italian food cravings covered. From generous subs and pasta dishes to fresh-made pizza, the cafe promises “real” food with made-fromscratch dough, fresh produce and allnatural ingredients. There are even gluten-free options for celiac sufferers.

3562 S. Soncy Road, Suite 301, 398.7256, paliospizzacafe.com $$

PAN-HANDLERS CAFE

Kick your lunch experience up a notch at Pan-Handlers. Settled in the basement

of Amarillo National Bank Plaza One, this family-run restaurant supports the community by using farm-fresh produce.

With a list of daily specials ranging from Mexican to seafood and cleverly concocted sandwiches (try the ANBLT on ciabatta bread), your dining experience will be anything but bland and boring.

410 S. Taylor St., 352.2590, thepan-handlers.com $

POLK ST. EATS

Polk St. Eats offers a simple menu that includes burgers, “not a burger” sandwiches, salads, appetizers and fries. You may be tempted to forgo a burger and give the Ripper, a quarter-pound, deep-fried hot dog, a shot. Enjoy Happy Hour daily from 4 to 7 p.m., and all day on Saturdays.

614 S. Polk St., 376.4700, polkstreeteats. com $$

RED RIVER STEAKHOUSE

Experience the flavor of Texas at Red River Steakhouse. With plenty of beef on the menu – customer favorites are the prime rib, barbecue ribs, and hand-cut steaks – and rustic windmill-themed decor, the wellknown steakhouse promises quality and quantity in every meal. 4332 SW 45th Ave., 367.9732, redriversteakhouse.com $$

RIBCRIB BBQ & GRILL

RibCrib has your hankering for smoky barbecue covered. Choose from chicken, pork and beef on the Crib’s extensive menu, with a variety of sauces as well. Visit early for Happy Hour and stay to enjoy the Pigman, a half-pound sandwich heaped with slow-smoked brisket, pulled pork and sausage, then covered in sauce, pickles and onions. Quench your thirst with a glass of refreshing lemonade. 5050 S. Coulter St., 803.9360, ribcrib.com $$

SAKURA JAPANESE STEAKHOUSE & SUSHI BAR Choose from an extensive sushi menu that includes nigiri style, cut rolls, special rolls, spicy rolls, sushi salads, and for the beef lover, Texas sushi. At Sakura, get ready to be entertained by chefs who prepare your meal at the table. We wholeheartedly recommend the swordfish. 4000 S. Soncy Road, 358.8148, amarillosushi.com $$

SCRATCH MADE BAKERY & CAFE

Conveniently located in downtown Amarillo, Scratch Made has the solution for your sugar cravings. This small bakery features cupcakes, along with a variety of

from-scratch cookies, pastries, pies and cakes. Feast on some of the best biscuits and gravy in town during the weekday and Saturday brunch, from 10:30 a.m. to 2 p.m. 118 SW Sixth Ave., 731.4477, scratchmadebakery.com $

SUNDAY’S KITCHEN

Open for lunch and dinner Tuesday through Friday, and lunch only on Saturdays, Sunday’s Kitchen cooks up Gulf Coast and Cajun cuisine with a West Texas twist.

During lunch choose from nachos, salads and sandwiches, like the popular pulled pork grilled cheese. For dinner, hearty entrees fill the menu. We’re drooling over the Atchafalaya Alfredo and classic shrimp and grits. 910 N. Fillmore, 418.6477 $

TEDDY JACK’S ARMADILLO GRILL

Teddy Jack’s is known for its Texas-style comfort food featuring gourmet burgers, brick-oven pizza, and Tex-Mex. But the ample menu doesn’t stop there – fill up on Italian entrees, seafood and wraps and sandwiches. There’s plenty of items to make you go back for more. 5080 S. Coulter St., 322.0113, amarillo.teddyjacks.com $$

THAI DIAMOND

An ample menu filled with Thai, Lao and Chinese food awaits you at Thai Diamond.

Choose from staples like pho, chicken wings, beef jerky and sticky rice, pad ladna, or mango catfish. This is a cashonly establishment. 1653 N. Grand St., 383.1900 $

TOKYO JAPANESE STEAKHOUSE

Sit back and enjoy the show at this Japanese steakhouse and sushi bar. The steak and yakitori are tender and juicy, and the seafood choices, such as the shrimp and soft shell crab, are cooked to perfection. 5807 SW 45th Ave., 358.8888, tokyoamarillo.com $$

TROPICAL SMOOTHIE CAFE

More than just a smoothie bar, national chain Tropical Cafe serves pressed sandwiches, grilled-to-order quesadillas, bowls, salads, and wraps. Smoothie offerings change with the seasons, and are bursting with flavor. 4820 S. Soncy Road, Suite 100, 353.1010/1909 S. Georgia St., 770.821.1900, tropicalsmoothiecafe.com $

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YCSF CRAFT

YCSF Craft serves its popular gourmet eats for lunch and dinner.

The diverse but limited menu boasts burgers, tacos, and daily specials, and features craft beer and a well-rounded wine list.

2916 Wolflin Ave., 353.9273 $

YOUNG SUSHI “ROCKS!”

The friendly greeting you receive when you walk into Young’s is your first clue your experience will be a good one. The helpful staff is always willing to offer suggestions regarding the sushi. If sushi’s not your thing, try the authentic Thai cuisine. 202 SW 10th Ave., 371.7200 $$

Canyon BEAR’S BURGERS & DAWGS

Choosing from the simple offerings is an easy task at Bear’s.

Other than handmade burgers, hot dogs and fries, a few comfort food items like Frito pie and loaded baked potatoes round out the menu. Ice cold beer will help you wash it all down.

2001-A N. Second Ave., 452.8033 $

BEST THAI

Open seven days a week, there’s always something on the menu at Best Thai to satisfy your cravings for good Thai food, such as the vegetarian Curry Joe with yellow curry and steamed rice.

Check out the Canyon’s Favorites menu; the pineapple fried rice and Charlie Special are full of flavor. 210 23rd St., 655.7299 $

BUFF’S

Buff ’s specializes in home-style comfort food and more-thangenerous portions. Serving breakfast, lunch and dinner, you’ll find plenty of crave-appeasing items all day long. 2201 Fourth Ave., 655.2833 $

EL PATIO MEXICAN RESTAURANTE

Sometimes the only thing that will satisfy pesky hunger pangs is great Tex-Mex and that’s exactly what you’ll find at El Patio. The comfortable atmosphere and exceptional service add up to a perfectly satisfying meal. 1410 Hereford Highway, 655.4300 $

FAMILY SOUL FOOD RESTAURANT

You’ll find plenty of mouth-watering options at The Family Soul Food Restaurant. Feast on traditional family recipes like chickenfried chicken, fried ribs, catfish, or cheesy meatloaf with all the sides, topped off by a slice of sweet cornbread. Save room for the rotating dessert menu. 1205 23rd St., 463.4686 $

FAT-BOYS BBQ

Fat Boys has been dishing up delicious Texas-style barbeque since 1988, so it’s safe to say they know what they’re doing. The meat has the perfect amount of smoky flavor. Top it with sweet barbecue sauce and add a few homemade sides. Your taste buds will thank you. 104 N. 23rd St., 655.7363 $

FELDMAN’S WRONG WAY DINER

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family. Try the made-fresh burgers or the Tortugas chicken, satisfaction guaranteed. 2100 N. Second Ave., 655.2711, feldmansdiner.com $

HIL’S BURGERS

This burger joint’s menu is pretty snazzy. The Philly cheese steak sandwich pairs perfectly with a side of sizzling, thinly sliced onion rings, but you can’t go wrong with the chicken-fried steak sandwich topped with chili, either. 1302 23rd St., 656.0810 $

HUDSPETH HOUSE COFFEE SHOP

Open on weekdays from 8 a.m.-2 p.m., the historic bed & breakfast’s new coffee shop serves homemade baked goods, breakfast items, quiche, sandwiches and soup. Enjoy afternoon tea in the house’s quaint dining area. 1905 Fourth Ave., 655.9800 $

JOE TACO

One of Amarillo’s most beloved Tex-Mex restaurants has made its way to Canyon. Located on the bustling square, the new location offers the same Tex-Mex favorites and energetic vibe as its Medical Center location. Enjoy lunch and dinner seven days a week. 502 15th St., 452.8226, joetaco.net $$

THE KING AND I

Craving fresh sushi? The King and I will surely satisfy. Try the customer favorite, the Canyon Roll, and savor every scrumptious slice of crab, tempura shrimp, avocado, cucumber and cream cheese topped with red tuna, white tuna, shrimp and eel. If you still have an appetite, order the fried bananas covered with powdered sugar and strawberries. 104 15th St., 655.2491 $$

PEPITOS MEXICAN RESTAURANTE

Choose your favorite Tex-Mex entree from the extensive menu, with traditional items like chile relleno, chimichangas, or sizzling fajitas. Enjoy the complementary chips and salsa while you wait.

408 23rd St., 655.4736 $

RANCH HOUSE CAFE

The Ranch House Cafe has a small-town, family atmosphere. The Cafe offers breakfast all day, every day, and lunch, dinner and madefrom-scratch desserts, as well as specials seven days a week.

810 23rd St., 655.8785, theranchhousecafe.com $

SAYAKOMARN’S RESTAURANT

Sayakomarn’s offers a variety of traditional Thai dishes with daily lunch specials that won’t empty your wallet. Be sure to try their boba tea made with tapioca balls and shaken into fruit-flavored or milk tea. It’s yummy. 421 16th St., 655.2698, sayakomarns.com $$

SHARKY’S BURRITO COMPANY

Sharky’s newest location joins a few other Amarillo favorites inside WT’s JBK food court. Expect the same excellent food and service.

2501 Fourth Ave., JBK Food Court, 651.2885 $

TAQUERIA EL TAPATIO MEXICAN RESTAURANT

El Tapatio’s second location in Canyon serves up the same authentic Mexican food at affordable prices. The carne el pastor is a customer favorite. 2301 12th Ave., 510.7703 $

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AIR CONDITIONING: MAINTAIN AND UPGRADE YOUR SYSTEM

By Laura Firszt More Content Now

H

ot, sunny weather is just around the corner. That means it’s time to get your air conditioner in shape. Here’s how to get the most out of your A/C this summer, with practical tips on maintaining and upgrading your system.

or are moldy, have them cleaned and get rid of the source of any mold growth, so that it won’t recur. Duct cleaning is usually a two-step process: dislodging dirt with special equipment and then using a powerful vacuum cleaner to remove it completely.

MAINTENANCE

UPGRADE

Change or clean the filter. A simple DIY way to keep your air conditioner in great working order is to change your filter regularly (or clean a reusable version), especially during periods of heavy use. This ensures proper airflow and keeps dirt out of the system’s coils. Follow the manufacturer’s directions; usually every 30 to 90 days is recommended. Take care of this task more frequently if you have a cat or dog, live in a very dusty or polluted area, or suffer from allergies.

Tune-up. Schedule an A/C tune-up annually. The best time is in spring, before the period of heavy use begins, or in fall, when you’re ready to “retire” the air conditioner until next year. Your air conditioning service pro should clean and inspect the system and test performance of key components. The tune-up optimally includes a report on the current condition of your A/C, and also recommendations on avoiding potential problems.

Home service plan. An air conditioning service contract with a reliable HVAC firm might be a good idea for several reasons.

First of all, if you are juggling multiple responsibilities (and who isn’t, these days?), you will have one item you can cross off your to-do list. Second, you’ll get priority scheduling for your air conditioning service; both tune-ups and emergencies even during the busy season. Third, you will often benefit from preferred pricing and extended warranties on repairs. Before signing the contract, read the fine print to see exactly what it includes.

Duct cleaning. A certain amount of dust in HVAC ductwork is normal and won’t harm the system or impair your home’s indoor air quality. However, if your ducts are seriously clogged with dust, pet hair, and other debris and are releasing dust into your rooms

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Change the filter. No, you’re not looking at a typo. In the case of an upgrade, “change the filter” means start using one that will do a better job. Disposable A/C filters are cheap and convenient, but for more effective filtering of small particles such as mold and pollen, substitute electrostatic or preferably, pleated “allergy” filters.

Install ceiling fans. Circulate conditioned air more effectively with ceiling fans. Ceiling fans are energy-efficient and affordable to run, and will boost the benefit you get from your air conditioner, which means you’ll spend less on electricity for the same level of comfort.

Add a smart thermostat. A smart thermostat is a smart step to ensure that your house is cooled when you need it most without wasting A/C if you’re away from home or not using a particular room.

Downsize. When it’s time to replace your old air conditioning, service pros advise that you can downsize for even more energy savings ... provided you’ve done your homework first. That means sealing and insulating your home and your ductwork. Not only is a “right-sized” A/C system cheaper to run, it will last longer and experience less wear and tear due to overly frequent onoff cycling. Talk to an HVAC professional about the type of air conditioning you need.

Check the SEER rating. Another important factor in purchasing new air conditioning is the SEER or seasonal efficiency rating. This measures performance and ranges from 10 (the minimum requirement these days) up to 26. The higher the SEER, the less you will pay annually to run your air conditioning.

HERE’S HOW: BUILD A BARBECUE GRILL ISLAND

By James Dulley Creators Syndicate utdoor patio cooking centers are wonderful for entertaining. The most elaborate ones are as extensive as the typical kitchen, but they can easily cost $8,000 or more.

You may be able to afford to start out with just a few of the items and gradually add more as your budget allows.

For starters, consider building a barbecue island for your portable grill. Even if you later get the fancier outdoor cooking center you want, you will always be able to use this for quick family cookouts as well as for entertaining.

A barbecue island is a decorative work and storage area built around a standard portable gas barbecue grill. In addition to hiding the grill wheels, frame and propane tank, it provides an additional work area around the grill.

If you size the island and finish the exterior properly, the grill will appear to be built-in. It can look as good as actual built-in grills costing thousands of dollars more.

Most gas grill manufacturers recommend a 24-inch clearance from the grill to combustible materials such as lumber. To meet this safety requirement, use steel studs instead of wood studs for the framing of the island. Cover the exterior of the island with concrete backer board instead of plywood.

These are lightweight structural members which are found at most home center stores. They are easy to work with and are connected together with self-drilling screws. Since these steel studs are so lightweight, you can build the framing in your garage and easily carry it to the patio for finishing.

Measure the outside dimensions of your grill and the height of the handle or shelf on the side. You will want to make the finished height of the island to the same height. Plan the cutout for the grill to be several inches larger than your grill for adequate clearance to slide it in and out if needed.

Use a standard circular saw with a carbide metal-cutting blade. It will saw through the steel studs like butter. Make the frame members for the structure the same way as if you were using lumber.

Use a cordless drill to drive the self-drilling screws through the steel studs to assemble the frame. Attach concrete backer board to the sides and the top. One-quarter-inch board is adequate for the sides, but 1/2-inch board is better for the top work area.

Finishing the backer board surface with ceramic tile is most attractive. If your area experiences subfreezing temperatures, tile may come loose over time. Using stucco or a cement-based siding might be a better choice in cold climates.

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STEPS FOR AN INDOOR HERB GARDEN

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By Carole McCray More Content Now

ardening indoors with herbs is a great way to keep fresh flavors in your favorite dishes. Enjoy adding a snippet of basil for a hearty tomato sauce or a few cuttings of thyme or sage to flavor a roasted chicken, all possible with an indoor herb garden.

For colder climates, bringing herbs in for the winter allows you to enjoy them all year long. Check garden centers and nurseries, farmer’s markets or roadside stands for a variety of fresh plants.

A sunny kitchen windowsill or a room near the kitchen are ideal locations for an indoor herb garden. Your plants should receive at least six hours of full sun.

If the herbs were planted in the ground over the summer, you might want to repot them into a small pot designed for indoor use, or if the plants were in pots in the garden, you can reuse those pots. Either way, checking for pests is a good precaution.

Look for aphids, white flies, spider mites and scale insects.

Carefully wash the leaves of the plants with warm, soapy water so the soil does not fall out of the pot.

The larger the container for the herbs, the better, because you can grow a greater variety of herbs and the soil will not dry out as quickly. When planting, soak the container in water first if it is an unglazed terra cotta pot or other porous container, so moisture is not pulled from the soil. Good drainage is also important.

Grow lights will help the plant receive adequate light if the room is not bright enough. If using artificial light, keep the pots close together, not further than 8 inches away from the grow lights. Most herbs prefer a south- or west-facing window.

Overwatering is worse than underwatering. Keep herbs moist and feed with a good liquid plant food.

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POPULAR HERBS FOR INDOOR GARDENING

Chives: Potato dishes, soups and stews are enhanced by its oniony flavor.

Parsley: A Culinary staple, the curly leafed plants are the most flavorful.

Rosemary: Pine-scented rosemary complements chicken, oven-roasted potatoes and pork.

Basil: Genovese is the most popular variety. Use it to make pesto and top pizza and pasta. Spicy globe, Thai and lemon are other choices, and opal basil is great for herbal vinegar, giving it a pale lavender tint.

Dill: Its feathery foliage is flavorful on fish and potato salads.

Mint: Spearmint and peppermint are familiar; however, orange and pineapple are pleasant mints, especially for winter teas.

Sage: An earthy-flavored herb, sage is popular for stuffing, and goes well with pork, poultry and cheese.

Oregano: A zesty, pungent herb for flavoring Italian and Mexican dishes.

Thyme: Lemon thyme is wonderful on top of salmon.

Chervil: A curly leafed herb, it pairs nicely with egg dishes and as a delicate garnish to a plate.

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DOCUMENT YOUR BELONGINGS NOW

ost people don’t anticipate a natural disaster wreaking havoc on their home, and property owners rarely file home insurance claims. That doesn’t mean you shouldn’t be prepared with a home inventory.

While something like 6% of homeowners will file a home insurance claim in a given year, having an existing record of your belongings is incredibly beneficial when disaster strikes, said Michael Barry, spokesman for the Insurance Information Institute.

“Recouping your losses will be much easier if you have documented your possessions. People underestimate the amount of property they own,” Barry said. A detailed inventory of items destroyed or damaged is necessary for an insurance claim. Proper documentation means a quicker and smoother claims process, Barry said.

“It’s always easier to do it while the sun is shining rather than in an emergency,” said Julie Rochman, president and chief executive officer of the Insurance Institute for Business & Home Safety. “It’s overwhelming to think about everything you own,” said Rochman, who had to evacuate her “well-built” Tampa, Florida, home last year when Hurricane Irma swept through.

Rochman’s family decided to leave when the hurricane reached Category 4. The day before, the family went through the house room by room taking photos to update their home inventory. Then the next morning, they grabbed their evacuation kits, home insurance policy and receipt files and were out the door.

Televisions, entertainment equipment, furniture and appliances are obvious, but will you remember Grandmother’s china packed away in the back of a closet, the bowls you received as a wedding gift, and all the stuff stored in the attic or garage?

Creating a home inventory may seem daunting, but the process is pretty easy, Rochman said. Her first tip: Recruit help by assigning rooms to family members.

More tips from the Insurance Institute

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By Melissa Erickson More Content Now

for Business & Home Safety: Use technology: Create a photo record of your belongings.

Capture important individual items as well as entire rooms and closets, and be sure to open drawers and cabinets. Label your photos and include where you bought the item, plus the make or model. Store your home inventory on a disc, flash drive or in the cloud and update it yearly. Mobile apps, like Know Your Stuff, can help you create and store a room-by-room record of your belongings.

Count clothing by category: For example, “Five pairs of jeans, three pairs of sneakers ...” Make note of any items that are especially valuable.

Don’t forget: Belongings kept in a self-storage facility are covered, too. Don’t forget items in the garage, attic or crawlspace.

Keep proof of value: Receipts are more compelling evidence of loss than photos or descriptions, Rochman said.

Add sales receipts, purchase contracts and appraisals with your list.

Know your coverage: It may be the most boring 10 minutes of your day, but take the time to read your insurance policy at least once a year.

Be sure it’s up to date, too. Add significant new purchases and save receipts while the details are fresh in your mind.

Update your coverage when you renovate and add floater policies for high-end items like jewelry, artwork, musical instruments or collectibles. Understand the difference between replacement (that provides a higher reimbursement) and actual cost coverage (that depreciates).

Save a copy: Keep these documents in a safe deposit box or at a friend’s or relative’s home. Make at least one backup copy of your inventory document and store it separately.

An easy way to make digital backup copies of your paper list is to take pictures of it on your smartphone.

This article appears in Disaster Prep 2018.

HOME & GARDEN SECTION

EVERYBODY IN THE SPOOL

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hybrid that combines the best of two worlds, a spool is part spa, part pool and all the rage for a certain segment of homeowner.

“Spools were born out of necessity,” said Joseph M. Vassallo, president of Paragon Pools in Las Vegas, Nevada, a custom, inground swimming pool and spa design and construction company.

“They’re for people who don’t have room (for a pool) or are not willing to give up the yard space. It’s a condensed version of a spa and pool.”

Spools work really well for people with small or oddly shaped backyards, said Vassallo, author of “The Al Fresco Life: Pools, Spas, Bars and Kitchens.”

These versatile spaces can be designed to fit many needs or desires. For example, a cocktail spool is a great place to entertain around, as in, “I’ll meet you for a drink by the spool.” They’re great for relaxing as in a traditional spa, and for cooling off and enjoying the water for adults or families with children, Vassallo said. They can even be outfitted with a powerful pump to create a lap pool where users can swim against a strong current or a water treadmill for a healthy workout.

SMALL BUT MIGHTY

Typically, a spool will be about 8-by-14 or 8-by-16 feet and about 3 to 4 feet deep, said Vassallo, who currently serves on the Builders Council Education Committee of the Association of Pool and Spa Professionals.

“It’s a body of water that heats up reasonably quickly and economically, so it can work as a spa in the evening year-round, but you can throw a float in it” and enjoy it like a small swimming pool, Vassallo said.

One advantage for many families is that in a typical 30-foot 64

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By Melissa Erickson More Content Now swimming pool, most people tend to congregate at the shallow end and the deep end is rarely used.

Alternatively, spools are not usually conducive to swimming laps or playing volleyball, Vassallo said.

Spools can accommodate almost any special feature, from wraparound benches and hydrotherapy jets to waterfalls, rockwork, lighting effects and fire features, Vassallo said. They can be any shape, from geometric to freeform, and designed to suit your personal style. You can have a contemporary design with stainless steel or copper faucets or freeform shape with natural-looking boulders and waterfalls.

One thing most homeowners agree on is that they want their spool to be aesthetically pleasing.

“They want it to be an enhancement of their yard,” Vassallo said.

The water feature brings an element of “peace and tranquility.

They enjoy using it, but also just being near it, looking at and hearing the water.”

COST SAVINGS

Spools may be less costly and easier to maintain than larger swimming pools, but the savings are not cut in half, Vassallo said.

“The downside is, people think they’re half the size so they will be half the price, but that’s not true,” he said.

Usually the cost savings is about 10 to 15% over a traditional in-ground pool because a spool requires less tile, concrete and other materials, but the same plumbing and electrical equipment, Vassallo said.

“It’s the perfect body of water to be used as a spa, to relax in, to sit poolside by,” he said.

This article appears in Summer Home & Garden 2018.

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65

HOME & GARDEN SECTION

‘LOW E’ WINDOWS AND HOW THEY WORK

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By Laura Firszt More Content Now

hy are low e glass windows such a hot topic in today’s home improvement news? Well, these specially coated windows save energy and filter UV rays. At the same time, though, they come with a definite downside.

Discover what the buzz is all about, and explore the pros and cons of low e window installation in your home.

WHAT IS LOW E GLASS?

The term “low e” stands for low emissivity, referring to a low level of heat transfer. The glass for low e windows is treated with ultrathin layers of metal or metallic oxide. This reflects out infrared light (also known as “heat energy”), reducing heat loss by 30 to 50%.

STANDARD VS. LOW E WINDOWS

Compare standard double glazing vs. double-pane, medium solar-gain low e windows.

Solar heat transmission (SHGC): Standard double glazing has an emissivity rate of 0.76; it transfers 76% of solar heat energy. The emissivity rate of low e windows can be as low as .02.

Visible light transmission (VT): Double pane windows with standard glass transmits 81% of visible light; the VT of low e glass is 72.

Rate of heat loss (U factor): Standard glass double glazing provides a U factor of 0.48; the figure for low e is 0.25.

Installation cost: The cost to install low e windows is approximately 10 to 15% higher. However, these energy-efficient windows can substantially reduce your HVAC bills.

TYPES OF LOW E COATINGS

• Pyrolytic low e coatings, applied to hot glass during its manufacture, are very durable and weather resistant. You’ll see them on the outside of storm windows or inside sealed multi-pane windows. These products are often referred to as “hard-coat low e windows.”

• Sputtered low e coatings, applied to cut sheets of glass at room temperature, are more vulnerable to humidity. They are typically used for retrofitting and inside double- or triple-pane windows, 66

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known as soft-coat low e windows. Sputtered e-coatings are capable of offering a much lower emittance rate than pyrolytic, as low as 0.02.

PROS OF LOW E WINDOWS

• By minimizing your heat energy loss in winter and gain in summer, windows with low e glass will reduce the amount you need to depend on your HVAC system. At the same time, they help keep your home comfortable year round.

• Low e windows are especially useful in extreme climates and for installation in exterior walls which are exposed to strong sunlight or harsh winds.

• By filtering UV light, they also protect room interior decor against fading. Your wall paint, upholstery, art, drapes, and carpets or other flooring will continue to look great for a longer period of time.

CONS OF LOW E WINDOWS

• After installing low e windows, some homeowners complain about poor indoor brightness or a greenish tint, which tends to make their wall paint and ceramic floor tile colors appear distorted.

• Low e window experts counter that this problem can be resolved by hiring the right contractor. It’s essential to find someone experienced and knowledgeable, who will choose and install the correct windows for your local climate.

• Another disadvantage of low e windows is that the reflected light may cause damage to your patio furniture, garden plants or even the neighbors’ vinyl siding. Nevertheless, according to ABC News, simply installing inexpensive window screens may solve the problem.

UNDECIDED?

Look for Energy Star certified windows.

If possible, “test drive” a sample piece of low e glass before you make a purchase. Take the glass home and place it against your sunny window to get a more realistic picture of how the low e coating will affect the visible light quality in your house.

Note: Figures are based, in part, on reporting by the Efficient Windows Collaborative. Check out their detailed info on variations for single or triple-glazing, tinted standard glass, and different types of low e glass.

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67

HOME & GARDEN SECTION

CONIFERS ADD COLOR, TEXTURE TO A WINTER GARDEN

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lants that are green all year are a key element in landscape design. Walk out of your house during colder months and what stands out in the garden? Trees and shrubs that are green all year give interest when deciduous trees have shed their leaves. All evergreens, and conifers, in particular, give the garden color and texture, making the garden more inviting in the winter months.

Conifer, a broad group of plants that are a cone-bearer and have needle-like foliage, come in a wide range of sizes, textures and shapes that can give you year-round interest in any setting. Trees and shrubs that fall into this category reproduce by forming a cone instead of a flower. There is some overlap between conifer and evergreen but a good general statement is “cones versus flowers” for reproduction since there are also deciduous conifers like larch, bald cypress and dawn redwoods, as well as evergreen ones.

Reproduction is the difference between evergreens and conifers.

Conifers can be miniature, dwarf, intermediate and quite tall. No matter what size or shape garden you have, there are conifers to fit every need. There is a multitude of choices today that will have different traits. You can find giant conifers and small conifers, small enough to make the perfect focal point for a little container.

Pine, cedar, yew, false cypress, metasequoia and hemlock are great options. There are others like spruce, juniper and fir. Some conifers love cooler climates and others like juniper, cypress and cedar can take the summer heat.

Plus, there is wonderful color in conifers and some of them change colors as the seasons change. The many different shades of green that are present in conifers are useful in brightening up the garden in the winter. You can also find golden yellow, frosty blue, emerald blue, celadon, silver and cream, and colors in between,

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By Betty Montgomery More Content Now

plus there are some that are variegated.

If you know the climate where a particular conifer is native, this might help you when choosing a conifer and where to locate it in your garden. If they come from a hot dry area or the cool Northeast, this might tell you something. Conifers are easy to grow and care for, not finicky at all. They survive in full sun, especially if they have blue, silver or dark-green foliage. If they have golden needles, they perform best when planted with morning sun and a little afternoon shade. They are not too picky about soil as long as it drains well. Most conifers prefer slightly acidic conditions but a few will take a more alkaline soil. After a conifer is established there are very few requirements. They are quite drought tolerant once established and you do not have to worry about fertilizing them.

Pruning is done for both structural and aesthetic reasons. In general, conifers should be pruned in late winter or early spring to encourage lush, healthy new branches and foliage in the spring.

Since most people used to think of conifers as plants for cold climates, and they do take the cold weather of Maine and Colorado well, but many will take warmer weather.

With all the attributes that conifers have to offer: being used for color, screens, focal points, hedges, backdrops, a tapestry of color and variety of sizes, makes them a group of plants worth learning more about and planting. They fit nicely into informal as well as formal landscapes. There are ones that can be used as ground covers and others that become giant trees. Take an interest in conifers and you, too, will become a fan of this wonderful group of plants.

Betty Montgomery is a master gardener and author of “Hydrangeas: How to Grow, Cultivate & Enjoy,” and “A Four-Season Southern Garden.”

HOME & GARDEN SECTION

HOME HELP: HOW TO AFFORD YOUR NEXT PROJECT

F

By More Content Now

or homeowners, it’s not a question of when you’ll need to repair or want to renovate, but when. Queen of Free has some tips for affording such projects or emergencies.

Come up with a clear picture of your project. Before going to the hardware store, make sure you know what you want to accomplish. Visit websites like Pinterest, This Old House or BobVila.com for inspiration and to keep you on track.

Consider what you can afford. Don’t spend money you don’t have. Taking out a loan or putting the entire project on credit can cost you significantly more.

Develop a fund just for home repair. Most homeowners will have to deal with unexpected repairs or want to update their property at some point. Avoid debt by setting up a savings account exclusively for home repair. Designate a percentage of your paycheck and put it into this account. Queen of Free also suggests holding garage sales with the sole purpose of filling your repair fund.

Obtain multiple quotes. When hiring a contractor for a major home renovation, always get more than one price quote and compare them. Pay attention to the details.

Be sure to ask if there is a season of the year when a contractor gives discounts. To save money, figure out which parts of the project you can do yourself, such as demolition.

Sign up for rebate/rewards programs. Take your time and research the best home repair store offerings and coupons to maximize your money spent.

Little things that cost little or no money: Clean out and declutter your home to create space; move furniture within or between rooms; paint an accent wall; move curtain rods; update cabinet hardware; change the type of lightbulbs you have; borrow equipment and tools; shop rehab or second-hand stores.

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PHOTOS BY SHANNON RICHARDSON

Events | March 2020

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Restaurant Roundup 2020

n March 5, Atmos Energy will present Restaurant Roundup, an annual food and wine tasting event. Held at the Tri-State Fairgrounds Rex Baxter Building, the event will benefit local charities, scholarships and high school culinary classes.

Guests will enjoy tastings from more than 50 restaurants and wineries, a live Top Chef Amarillo competition, local high school culinary class competition, live entertainment, dancing and more.

Tickets are $40 and can be purchased at Joe Taco, Macaroni Joe’s or any La Fiesta Grande location. Tickets may also be purchased at Panhandle Tickets or at the door the night of the event.

March 5, 5-9 p.m.

Tri-State Fairgrounds Rex Baxter Building 3301 SE 10th Ave. 672.4118 VIEW AN UPDATED LISTING OF EVENTS THROUGHOUT THE MONTH AT AMARILLOMAGONLINE.COM. To have an event listed on the calendar, email details to mmcaffrey@amarillo.com.

MARCH 2020 • AMARILLOMAGONLINE.COM

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Arts & Entertainment

MARCH 1

AMARILLO LITTLE THEATRE PRESENTS “PETER AND THE STARCATCHER” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

MARCH 3

HARLEM GLOBETROTTERS

7 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

MARCH 5

AMARILLO LITTLE THEATRE PRESENTS “PETER AND THE STARCATCHER” 7:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

JUSTIN MOORE AND TRACY LAWRENCE 7:30 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

MARCH 6-7

AMARILLO LITTLE THEATRE PRESENTS “PETER AND THE STARCATCHER” 8 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

MARCH 7

CHAMBER MUSIC AMARILLO PRESENTS “GERMAN GIANTS” 7:30 p.m. Fibonacci Space, 3306 SW Sixth Ave., 236.3545

KANSAS

7:30 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

MARCH 8

AMARILLO LITTLE THEATRE PRESENTS “PETER AND THE STARCATCHER” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

MARCH 14

MICHAEL W. SMITH

7:30 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

MARCH 17

“THE OFFICE!” A MUSICAL PARODY

7 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

MARCH 20

AMARILLO COMMUNITY CHORALE PRESENTS A SOUTHERN GOSPEL CONCERT

7-10 p.m. Washington Avenue Christian Church, 3800 S. Washington St., 352.1442

MARCH 22

CHAMBER MUSIC AMARILLO PRESENTS “FAZIOLI CONCERT SERIES” 3 p.m. Fibonacci Space, 3306 SW Sixth Ave., 236.3545

MARCH 27-28

AMARILLO SYMPHONY PRESENTS “HOLLYWOOD MASTERS”

7:30 p.m. Conductor: Lee Mills. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

Benefits & Fundraisers

MARCH 3

FCA VICTORY BANQUET

5-8 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

MARCH 4

HEROES AND LEGENDS

6:30-10 p.m. Amarillo Civic Center Complex Grand Plaza, 401 S. Buchanan St., 378.3096

MARCH 8

36TH ANNUAL MAKE-A-WISH CAR SHOW 10 a.m.-6 p.m. Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

MARCH 19

21ST ANNUAL SALT AND PEPPER LUNCHEON

11:30 a.m.-1 p.m. Proceeds will benefit the Catholic Charities Hunger Project. St. Mary’s Cathedral Gym, 1200 S. Washington St., 376.4571

MARCH 21

CAFFEINE & CARS

9 a.m. Event will benefit Snack Pak 4 Kids. Route 66 Vintage Autohaus, 8201 Amarillo Blvd. West, 359.9600

MARCH 26

HOPE FEST BANQUET

6:30-9 p.m. Funds will benefit Sharing Hope Ministry and Patsy’s Place Transitional Home.

Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

MARCH 27

ONE FOR ISRAEL BENEFIT DINNER

4:30-9 p.m. Amarillo Civic Center Complex Coliseum Grand Plaza, 401 S. Buchanan St., 378.3096

CELEBRATION OF HOPE GALA

MARCH 5

6-10 p.m. Event will benefit Turn Center. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

5-9 p.m. Event will feature more than 50 restaurants and wineries, live Top Chef Amarillo competition, live entertainment, dancing and more. Funds will benefit the Panhandle Restaurant Association scholarship fund. Tri-State Fairgrounds Rex Baxter Building, 3301 SE 10th Ave., 672.4118

BEST OF TEXAS 2020

RESTAURANT ROUNDUP 2020

MARCH 6

GOTCHA GIRLS ANNUAL SPRING FAMILY BALL

7 p.m. Amarillo National Bank Skyline Room, 410 S. Taylor St., 206.0523

MARCH 7

36TH ANNUAL MAKE-A-WISH CAR SHOW

6-11 p.m. Featuring Locash with Buster Bledsoe and Ed Montana. Event will include dinner, food trucks, games, and silent and live auctions. Funds will benefit Junior League of Amarillo. Tri-State Fairgrounds Rex Baxter Building, 3301 SE 10th Ave., 378.3096

Music

MARCH 2 HOLD Z

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

MARCH 6

10 a.m.-7 p.m. Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

CORB LUND

MARDI GRAS BASH AND BIKE RUN

RAGLAND WITH CLAY DAVENPORT

12 p.m. Event will benefit Stand Against Suicide.

Zombiez Bar & Grill, 711 SW 10th Ave., 331.7305

9 p.m. Hoot’s Pub, 2424 Hobbs Road, 356.7548 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.9237

BCG

10 p.m. Skooterz, 4100 Bushland Blvd., 310.9509

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AMARILLOMAGONLINE.COM • MARCH 2020

TANNER SPARKS

11 p.m. Guitars & Cadillacs, 3601 Olsen Blvd., 322.7979

MARCH 7

SHELTON ROHLING

7-10 p.m. Bar Z Winery, 19290 FM 1541, Canyon, 488.2214

THE AM

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

RYAN PAINTER & THE RESISTORS

9 p.m. Broken Spoke Lounge, 3101 SW Sixth Ave., 373.9149

MR. SCARY

10 p.m. Whiskey River, 4001 SW 51st Ave., 367.6163

MARCH 11

BRYAN BIELANSKI

8:30 p.m. The 806 Coffee + Lounge, 2812 SW Sixth Ave., 322.1806

MARCH 12 ZAC WILLIAMS

7 p.m. The Church at Quail Creek, 801 Tascosa Road, 358.7681

JENNIFER WESTWOOD AND THE HANDSOME DEVILS

7:30 p.m. The Drunken Oyster, 7606 SW 45th Ave., Suite 100, 418.6668

MARCH 13

STEPHANIE BRACKETT

7-10 p.m. Bar Z Winery, 19290 FM 1541, Canyon, 488.2214

KODY WEST

9 p.m. Hoot’s Pub, 2424 Hobbs Road, 356.7548

THE LIGHT SUPERIOR

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

MARCH 14

20 WATT TOMBSTONE WITH DOOMSTRESS

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

THE CASSETTES

10 p.m. Hoot’s Pub, 2424 Hobbs Road, 356.7548

MARCH 18

THE WINDOW SMASHING JOB CREATORS 7 p.m. The 806 Coffee + Lounge, 2812 SW Sixth Ave., 322.1806

MARCH 20 MONARCH

8 p.m. Smokey Joe’s on Route 66, 2903 SW Sixth Ave., 331.6698

SEAN MCCONNELL

9 p.m. Hoot’s Pub, 2424 Hobbs Road, 356.7548

MARCH 21

ON HOLIDAY WITH HONEY BADGER

MARCH 25

LOS BARRIOS DE AMARILLO MONTHLY MEETING

12-1 p.m. Featuring Jill Goodrich, Executive Director of Opportunity School. Los Barrios de Amarillo, 1615 S. Roberts St., 372.7960

MARCH 27-29

CELEBRATION TALENT COMPETITION

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

8 a.m.-9 p.m. Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

MARCH 23

MARCH 28

HOLD Z

9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

MARCH 28

FIFTH ANNUAL MERLE HAGGARD TRIBUTE SHOW

9 p.m. Hoot’s Pub, 2424 Hobbs Road, 356.7548

Special Events

MARCH 1

TPBA HOME IMPROVEMENT SHOW

12-4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 376.3096

MARCH 6

CRAFTS & DRAFTS

6-9 p.m. Event will include beer-themed food, trivia, games, DIY projects, and food from local restaurants. Panhandle-Plains Historical Museum, 2503 Fourth Ave., 651.2244

MARCH 7

ROARING 20 YEARS CELEBRATION

11 a.m.-9:30 p.m. Hosted by Cheer Texas. Amarillo Netplex, 3723 SW 58th St., 468.9355

MARCH 8

AMARILLO WOMEN’S COLLABORATIVE

1-7 p.m. Free, all-day event will feature on vendors and services focused on women. 509 S. Grant St.

MARCH 13-14

FIRST IN TEXAS ROBOTICS COMPETITION 8 a.m.-8 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 376.3096

MARCH 24

THE NEIGHBORHUB LAUNCH PARTY

7-9:30 p.m. Amarillo Civic Center Complex Coliseum Regency Room, 401 S. Buchanan St., 376.3096

AMARILLO MOTOR SPORTS HALL OF FAME BANQUET

5-11 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

Sports & Recreation

MARCH 7

KICKER ARENACROSS & FREESTYLE SHOW 7:30 p.m. Tri-State Fairgrounds Amarillo National Center, 3301 SE 10th Ave., 378.3096

MARCH 14

ORIGINAL TEAM ROPING

9 a.m. Tri-State Fairgrounds Amarillo National Center, 3301 SE 10th Ave., 378.3096

MARCH 14-15

PANHANDLE CUTTING HORSE ASSOCIATION

8 a.m. Tri-State Fairgrounds Bill Cody Arena, 3301 SE 10th Ave., 378.3096

MARCH 21-22

WILEY HICKS JR. MEMORIAL ROPING

9:30 a.m. Tri-State Fairgrounds Amarillo National Center, 3301 SE 10th Ave., 378.3096

MARCH 28

PANHANDLE TEAM PENNING & SORTING 9 a.m. Tri-State Fairgrounds Bill Cody Arena, 3301 SE 10th Ave., 378.3096

MARCH 28-29

AMARILLO BULLS VS. LONE STAR BRAHMAS

7 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

MARCH 29

AMARILLO VENOM VS. WEST TEXAS

4 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096 MARCH 2020 • AMARILLOMAGONLINE.COM

73

Panhandle Perspective In my travels, I see things a little differently. I capture a moment in time – like this directional sign pointing to Amarillo in the middle of a field of dreams underneath the clouds in the Panhandle sky. I’m constantly framing the world in an image to share and preserve history in the blink of an eye as I see it. As a native of Amarillo, I love this image because it shows Amarillo’s optimism – always looking up.

– Ralph Duke

RALPH DUKE, PHOTOGRAPHER Ralph has been peering through the viewfinder of his camera for more than 40 years. His images have appeared in newspapers, magazines, advertisements and Web pages. He combines commercial photography and fine art.

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AMARILLOMAGONLINE.COM • MARCH 2020

20 Questions

KILEY MURRAY What is the best advice you received when you were beginning your career? Stay true to who you are and don’t worry about what others think. How do you use social media to grow your network? This is an area where I’m behind the curve. I don’t use any personal social media accounts, so my network growth is based on old-school visits, email, text and phone calls. How do you maintain balance? Our yes must be yes, and our no must be no. For me, my family is the most important thing in my life, but there are also other areas of responsibility. In order to keep balance, I have had to learn that prioritizing what’s important to me and sticking to that priority will be the foundation of success in my life. When I set those boundaries, then it’s not hard to say yes or no to things. What has been your wisest investment? I hear the word investment and I think people immediately think of money – but my wisest investment has been my faith and relationship with God, because that is where I can be the best version of me possible.

How has your past work experience shaped you into a leader? I believe every day and every experience is a learning block for the next and shapes the course of our life story; each and every experience directly plays into the next. What is the best part about your job? Hands down, it’s helping people. Whether it’s helping our clients, our volunteers or donors, I get to help people help people. How has mentorship made a difference in your professional and private life? Until I met Christ, I would find mentors to latch onto; mentors that would come and go in my life. But once I found my faith, I realized that mentorship is about relationship, and once I understood that, I was able to stand in my faith and grow from that aspect of life. Which living person do you most admire and why? My wife. She is absolutely tremendous in all aspects of life and is the driving force of all the great things in my life! She is the love of my life, my best friend and what I gauge success by because she is my greatest supporter, encourager and most importantly, she is my greatest critic, who consistently wants what’s best for our call in life – to be all that God has asked of us. Which over-used word or phrase makes you cringe? We laugh about this at my house a lot, but when we were young our parents would say “We’ll see…” which means no. Now, as adults, we use “I’ll get back to ya…” which means no more times than not. What is your business philosophy? I believe everyone has a place to contribute and that successful businesses and organizations plug people into their sweet spots. Which quality do you most value in an employee? It’s the same value that has helped me succeed and what I’ve learned from all my employers: integrity and honesty. Those two characteristics allow trust to develop and that trust allows missions to be successful. What personality trait has most helped you succeed? See above.

Who is your favorite author? I read Christian authors and currently I have been reading a lot of Francis Chan. What did you learn from your best boss? Your worst? This is an interesting question because the best boss or worst boss essentially will show you the same thing. I believe that in both situations I’ve learned that there’s nothing more important than integrity, being a man of your word. How can Amarillo improve its business environment? I believe Amarillo and the Texas Panhandle are a great place to be and a very caring community. I’m in the nonprofit sector and depend on the generosity of businesses. I think our businesses need to continue to give to our community in the areas they are passionate about, because that’s how we will stay a strong community.

It’s about building those relationships so that giving is a regular partnership and not just a reactionary gift. Most important tech tool: My iPad or iPhone because it gives me the ability to be completely mobile. Best time management tool: I use my Outlook calendar with my iPhone the most. I can’t live without my: This answer is simple for me – it’s my relationship with the Lord, my wife and family. My favorite thing about Amarillo is: I’ll say what so many others say in my meetings each and every day: ‘It’s the best little big town around.’ Most unusual job or task: I’ve had a lot of different roles but what immediately comes to mind is during my teaching days: kissing pigs, dancing through the halls in dresses or getting pies in the face – all for the good of education!

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AMARILLOMAGONLINE.COM • MARCH 2020

PHOTO BY SHANNON RICHARDSON

EXECUTIVE DIRECTOR, AMERICAN RED CROSS

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