Leader-News Routine Special Section 10-31-12

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A History of SERVICE with an Eye on the FUTURE Wednesday, October 31, 2012

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IN BUSINESS SINCE 1968

44 YEARS

&+20287 6+2( +263,7$/ COMFORT THAT NEVER QUITS! 1 0 2 O s c a r, E l C a m p o • 9 7 9 . 5 4 3 . 4 8 0 0

&LW\œV EXVLQHVV FRPPXQLW\ VKLQLQJ H[DPSOH RI VXFFHVV If everyone were as honest and car- here and we look forward to bringing ing as Frankie Novak, we wouldn’t need even more tales about our neighbors to lock our doors at night. If all Ameri- to you in upcoming editions of Focus. cans had the work ethic of Dick ChomWe encourage you to peruse the out and the Prasek family, our nation honor roll of businesses that adverwouldn’t be tumbling down the charts tise in this section and think about of the world’s education rankings. the tremendous history that they If all of us possessed the ingenuity have helped weave into the fabric of of the Martin and Roddy our thriving business comfamilies, and the business munity. acumen of the Stovalls, During the planning the U.S. wouldn’t owe genof this section, we had a erations of debt to China. pretty good idea of the Our country’s markets marvelous chronicles that and commerce were esEl Campo businesses have tablished long ago with to tell, but we learned so the brains and brawn that much more while putting makes America great. this special publication toJay T. Strasner Main Street America gether. One thing is for cercould take a few lessons tain, our nation’s business from us here in El Campo as we’re leaders could learn a lot during a trip fortunate to still be surrounded by to El Campo. businesses that do things the right So sit back and enjoy as we take a way – through hard work and dogged walk through the thoroughfares of El determination. Campo’s captivating business comWe admire the success of our fel- munity. low business people in the town we It is with chest-swelling pride that call home and that was the motiva- we bring you this inaugural edition of tion behind us bringing you this edi- Focus. tion of Focus. There are tons of success stories Jay T. Strasner is publisher of the tucked away among our merchants Leader-News.

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IN BUSINESS SINCE 1945

67 YEARS

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Proudly serving El Campo for more than 6 decades!

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101 E. Calhoun, El Campo • 979.543.2381

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On The Cover: An early picture from our El Campo archives presents a snapshot of early life in the community. The identities of those shown and the history of the business it depicts has been lost. If you have any information about this photo please contact the El Campo Leader-News at 979-543-6636 or news@leader-news.com.

Formerly:

IN BUSINESS SINCE 2003

9 Y YEARS

The Strike Zone (/ &$032 %2:/,1* &(17(5

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Bowling - Pro Shop - Sports Bar & Grill - Game Room - 3 Pool Tables Snack Bar - Tournaments - Cosmic Bowling Open Bowling Leagues: Pee Wee - Youth - High School - Seniors - Adult and Mixed Leagues --- Birthday Parties, Corporate Team Building Events & Organization Parties ---

Thank you for your continued support! 8 0 6 W. L o o p , E l C a m p o • 9 7 9 . 5 4 3 . 9 9 9 9

A BIG THANKS TO OUR ADVERTISERS FOR MAKING OUR FIRST ANNUAL FOCUS EDITION A HUGE SUCCESS!

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CONTRIBUTING WRITERS:

PRODUCTION & DESIGN:

ADVERTISING:

Shannon Crabtree

Casey Smith

Jay T. Strasner

Natalie Bednorz

Jennifer Svetlik

Jennifer Svetlik

Chris Filoteo Quala Matocha

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ull of energy and whipsharp at age 71, Frankie Novak reaches into his back pocket while reclined in the ofďŹ ce of Novak’s Meat Market. “I got something here,â€? Frankie interjects mid-sentence. The beloved El Campo butcher ops down a black bi-fold wallet – worn on the edges – and begins to sort through a menagerie of keepsakes collected over the years. “Boy you talk about junk,â€? Frankie grins as he thumbs through the contents. The visitor can’t help but think that these personal effects are some of the more valued in his large collection of tangible memories. One by one, Frankie drops the items on the desk top: assorted business cards, random sheets of notebook paper of various sizes with scribblings on the fronts and backs, a $20 bill with an odd triangular chunk missing from the bottom, important phone numbers, you name it. Frankie frowns and shakes his head. “That’s not it.â€? He spies another pretender: “That’s not it.â€? “Here it is!â€? he exclaims, unfolding another sheet of paper. “I took this from an old butchering magazine when I was in the hospital a couple years ago having my knee worked on.â€? The text on the sheet of paper is handwritten in black ink and contains 22 lines in all caps. Basically, the words describe the pride taken by butchers while practicing their craft and is a promotional message for an instructional booklet of learning the butchering trade. The ďŹ nal three lines – written about four times larger than the rest – thrill Frankie so much, he’s compelled to read them aloud to the visitor. “It will make you respect the man behind the counter,â€? he smiles broadly, pointing three times with his index ďŹ nger. “That’s all we can ask for as businessmen: the respect of our customers. We’ve tried hard to earn and keep that respect over the years.â€?

El Campo born and raised

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rankie was born Aug. 18, 1941 in the old Nightengale Hospital and grew up in a farming family just north of El Campo. He and his six siblings assisted on the farm in which cotton, corn and milo were grown. The Novaks also raised cattle, pigs, chickens, ducks and other farm animals. “Us kids done a lot,â€? he recalls. “Chopped cotton, worked cattle, you name it.â€? Frankie received special permission at the age of 5 to attend the old one-room Isaacson School located across the road from where Nichols Irrigation is today. He was one of only three ďŹ rst graders at the tiny school and said in those days children weren’t allowed to advance to second grade at such a young age. “I didn’t miss one day of school in the

ďŹ rst grade and guess what – they let me go on to the second grade even though they said when I started that I couldn’t do it,â€? Frankie said. The school was shuttered before Frankie could advance all the way through the eighth grade, so he and his siblings transferred to El Campo. His third grade teacher was Mrs. Sliva, whose daughter, Rosalee, remains a customer of Novak’s to this day. When he was a boy, Frankie remembers cars being allowed to park right in the middle of Washington Street where his business has served as a staple for the past 31 years. “People came to town on Saturday,â€?

“And I still kept up with my school work. Barely,� Frankie beamed. A couple years later, he took a job at Mikeska’s Meat Market, working for Maurice Mikeska, a man that Frankie credits for shaping his knowledge and love of butchering. Frankie met his future wife, Jeanette, in 1956 while driving along in El Campo one afternoon. “I remember it like it was yesterday,� he said. “There were about three or four girls walking along the side of the road and I pulled over real slow like. I picked out the prettiest one and asked her if I could talk to her for a minute. I asked her out on a date. She said yes.�

tore through town. “He got away from me when I was loading him in the trailer,â€? Frankie recalled. “And this was a BIG ol’ bull. About 1,600 pounds. And you talk about mean ‌ ooooo-wee!â€? Frankie alerted the police who helped him track down the angry animal in a nearby pasture. After dropping the bull with a 30.06 rie, Frankie and a former employee named Roosevelt somehow worked the cumbersome animal carcass back into the trailer “inch by inch.â€? Frankie would later take a sales position with Decker & Sons, a meat company based in San Antonio, where he

El Campo Business Legend:

Frankie Novak stands behind the counter of his venerable Washington Street butcher shop. Novak started the business in 1981 at this location and it’s been a popular place for providing El Campo’s butchering needs ever since. L-N Photo by Jay T. Strasner

he said. “That was our deal. And folks were gathered up in circles in front of businesses just visiting. Those were the days ‌ we just don’t visit like that anymore. Kinda sad when you think about it.â€? As a child, Frankie remembers scurrying to the pharmacy downtown to read comic books for free. “We didn’t have enough money to buy ‘em, so we just read ‘em,â€? he said. “After awhile they cracked down on that and said we couldn’t read if we weren’t buying.â€?

Always been a butcher

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ntering his teenage years, Frankie yearned for the chance to earn his own income. His ďŹ rst job was working at a local drive-in. He’d get out of school at 2:45 and be at work from 3-10 p.m. every school day, earning 75 cents per hour.

IN BUSINESS SINCE 1993

Frankie recalls being clad in black slacks, a pink and white-striped shirt, and black shoes with a thick white stripe on their ďŹ rst date. That ďŹ rst date was on April 19, 1956. It’s a milestone the couple continues to celebrate every year, after getting married in 1961 in Hillje. After marriage, Frankie continued to learn and progress in his career and quickly began to earn the trust of customers throughout town. “After a few years there, D.D. Lundy came to me and said he was buying the old Huey Packing Company, across from where Dairy Queen is now,â€? Frankie said. “He wanted me to partner up with him so I did.â€? The duo began the El Campo Packing Company, featuring fresh and smoked meats of all varieties. Frankie says he made a ton of memories at the EC Packing Co., including the time one of his bulls got loose at the market and

worked for about ďŹ ve years. His longing to return to the butcher shop then brought Frankie back to Mikeska’s, a place where he would end up working for about 18 years altogether.

Staking his claim

S

ecure with his connections and knowledge of the industry, Frankie gradually began to feel the urge to run his own meat shop. “I’ll never forget the day,â€? Frankie said with a point of his ďŹ nger. “Tom Welfel was riding around with me one Sunday. He said ‘you know what? You oughta go out on your own. There’s a building for sale over on Washington Street. You should go buy that thing and open up your own meat market.’â€? Frankie pondered it for a second be(See BUTCHER SHOP, Page 8)

20 YEARS

COMING BACK SOON!

Thank you for your continued support! Randy Matocha - Owner 811 N. Mechanic, El Campo • 979.543.6676

904 E. Jackson, El Campo • 979.543.3301

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3QYGT %TQMGTU Martin Electric keeps family ties in high-wattage industry By SHANNON CRABTREE scrabtree@leader-news.com

They may make their living in high voltage situations, but the Martin family has remained grounded to the community they call home. The business is as much about family and community as customer service, the three children of Martin Electric Company founder Charles Martin say. And perhaps that’s why so many employees have been with the company for decades. Kenneth Martin now serves as the company’s president. His twin brother Pat works in the shop as a motor mechanic and sister Suzanne Slattery in the ofďŹ ce as a purchasing agent. They employ 28 to 30 workers on average with slight spikes in the summer months, job numbers which have remained consistent for decades. Martin Electric Company was founded in 1957, after Central Power & Light

lineman Charles “Charlieâ€? Martin suffered an on-the-job injury. “He was climbing a pole for CP&L on Avenue A and his hook missed,â€? Ken Martin said. His father broke his hip in the fall and the family collected $500 in insurance money, not nearly enough to last. Needing some form of income, Charlie Martin started rewinding electric motors in his home and using the kitchen oven to bake a new layer of enamel on them. That worked ďŹ ne for awhile, Ken Martin said, but then a day of reckoning came. “He put one in mother’s oven and blew the door out,â€? he said, adding it wasn’t long after that Martin Electric moved to its ďŹ rst location on Merchant Street one block south of where the police station is now located. As time went on, the patriarch developed a unique technique of determining payment for his work.

“When he’d rewind a motor, he’d smoke a cigar. He knew how long it took to do that. And that’s how he’d charge the customer, by how many cigar butts were on the oor,â€? Martin said. The company relocated from that site to its current 1504 W. Jackson location in 1962 and later expanded. “He (Charles Martin) was the kind of guy who always had to have something to do,â€? Martin said. “He loved staying busy. It was great to come to work every day.â€? Work brought the Martins to El Campo from Dublin, Texas, when Oco Martin (grandfather to the current owners) was assigned to a power station south of town and came with his wife and toddler son Charles in tow. “Dad grew up in El Campo. The only time he left was for the war,â€? Ken said, adding he had worked many years for CP&L before the injury forced him to ďŹ nd a new way of making a living. At the time, the Martin twins were three years old. Slattery remembers her father tak-

Company Founder:

In 1957, Charles “Charlie� Martin founded the company after an on-the-job injury forced him to give up lineman work for Central Power & Light. Photo Courtesy of Martin Electric

to make a living. I’ve enjoyed it ever since,â€? Martin said. When his father died in 1993, he took over and has held the president’s post since that time. They still rewind motors as well as work on generators and do pole line construction. “We work in the oil ďŹ eld mainly,â€? Martin said, but added they also have contracts working on grain dryers and cotton gins as well as some new con-

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Taking Stock: Ken Martin says Martin Electric primarily draws its customers from the oil drilling areas where memories run deep. “We may work with a guy on a rig, a roustabout, and then in 20 years he’s in charge and remembers we did a good job� L-N Photo by Shannon Crabtree

ing them on the occasional ďŹ shing trip, but added, “It was hard for him to get away from here.â€? All the Martin children worked in the company throughout their teenage years, the boys assisting with the electrical work and Susie in the ofďŹ ce during summer breaks and other times off from school. “I grew up doing this all my life,â€? Martin said. “He and I had a special bond. He was training me.â€? Ken became a full-time worker in 1977 after graduating from Texas A&M University with a degree in engineering technology. “I knew this is where I was going

struction projects. With most of the company’s business dependant on the oil ďŹ eld, Martin Electric has seen the same ups and downs as the men who drill and hope, pray, that they’ll strike something at the bottom of the hole. One fact they are most proud of, the Martin trio agree, is that they’ve never had to lay off workers, even when oil was more bust than boom. “The 80s were hard on us, but we did not let anybody go,â€? Slattery said. “They kept their insurance and we had them do anything to keep us going.â€? It’s created a company where employee experience is the norm. “Most of our employees have been

IN BUSINESS SINCE 1973

IN BUSINESS SINCE 1965

39 YEARS

47

YEARS

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Thank you for your continued support! 214 N. Mechanic, El Campo • 979.543.6211

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IN BUSINESS SINCE 1991

21 YEARS

5 0 )LUHDUPV Thank you to all our loyal customers! 28348 US Hwy 59 , El Campo • 979.543.6948

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At Work: Long-time employee Jackie Saucedo, left, rewinds a motor in the shop, one destined for off-site areas where company trucks travel each day. At right, founder Charles Martin with another rewound motor. Martin started with motor rewinding, a portion of the business which remains strong today.

with us 20 to 40 years.â€? Martin said, but added, “We’ve company as a teenager and young man. He became a His son, Mike Jr., also worked for the company for trained a lot of kids. It’s hard work out there. We make permanent worker about 35 years ago, he said. several years, although he has since moved to another them or break them.â€? Good service, a good reputation and the tight-knit employer. Among those long-term employees is Albert Staff oil ďŹ eld community help. Ken Martin has two children – son Taylor has one who got a job with the company just ďŹ ve years after “We may work with a guy on a rig, a roustabout, year left at Texas A&M where he’s pursuing a degree the business started. and then in 20 years he’s in charge and remembers we in systems management and daughter Ashley who “My dad hired him when he saw him climbhas a degree in marketing. His sister Suzanne ing a metal pole with no shoes. He was hanghas younger ones. ing Christmas lights,â€? Martin said. “He said we Like his father, Taylor grew up around the needed him. business. “He’s still working. He goes to work at 7 a.m. “But I’m trying to persuade him to go to a big when the crews go out,â€? Martin said. “He’s an company ďŹ rst,â€? Ken said. “I’m not retiring any excellent worker. Very loyal.â€? time soon. I enjoy it.â€? Staff runs one of the six to eight vehicles El Campo isn’t just a place to live to the Marthat head out from the shop each day, a one-ton tin family; it’s also a place to serve. truck loaded to near the max with anything, Both Charles and Ken Martin served on the everything he and a helper may need that day. El Campo City Council and both held the posiThere’s no running back to the shop to grab tion of mayor. something that was forgotten when the shop Charles Martin was elected to City Councould be 100-plus miles from where they have cil in October 1971 to ďŹ ll the unexpired term to work. of Ben F. Morrison. He would stay on Council “They’ve treated me good,â€? Staff said, adding nine years, serving as mayor his last year. he’s not sure how many electricians and helpHe was also involved in the chamber of commerce, the volunteer ďŹ re department, Lions ers he’s seen come and go through the years. Club, Masonic Lodge and Boy Scouts. “If they didn’t make it through me, they When the Jaycees were still active in El didn’t make it,â€? he said. Campo, Charles Martin was awarded the title Another long-time employee is Jackie Sauce“Boss of the Yearâ€? in 1972. do who came to work at Martin in 1973. He re“He and I both agreed we should give somewinds motors large and small. thing back to the community. El Campo has “We’ve got good, honest, hard-working folk,â€? been good to me. It’s supported us,â€? Ken Martin Martin added. “It’s what’s kept us going.â€? said. They also keep dozens of motors in assorted Ken Martin served on the El Campo City sizes on hand. Council from May 1992 to May 2002 when For their clients, time is money. term limits forced him to step down for at least “We can take a shop motor down there and a year. He returned to Council May 2004 to switch it out (to bring the customer’s motor in May 2010. for repairs). In the oil ďŹ eld, that means we can All In The Family: The three children of founder Charles Martin, During that time, he served as the city’s have them back on line right away,â€? Martin said. shown in frame, are (l-r) company president Ken Martin, purchasing agent mayor from May 1997 to 2002 and from May “We keep a huge inventory.â€? Susie Slattery and motor mechanic Pat Martin. A recent client needed a power line run – the 2006 to 2007. L-N Photo by Shannon Crabtree same as the overhead power company lines. The company also does little things for the community like hang the street banners adDid they have it in stock? vertising everything from the Wharton County Youth Absolutely. did a good job,â€? Ken Martin said. “We don’t have to wait two to three days for mateThe company only has one salesman. The rest Fair to El Campo’s Prairie Days. “This is my hometown,â€? Ken Martin said. “This rial to come in,â€? Martin said. comes from word of mouth and reputation. The company and its eet of service units cover Shop Foreman Michael Molina has been with the is where I make a living. This is my life. You can go from the Valley to Louisiana including the booming company 31 years, coming to work shortly after grad- to Houston or anywhere else and make a living, and each night pull in and close the garage doors. You Eagle Ford Shale area. uating from El Campo High School. “I think we’re still doing what Daddy envisioned,â€? “I was working for the city for six months and then don’t have friends there. Here, I can go anywhere. I Pat Martin said. came here. This is where I’ve been ever since,â€? he said. have friends. “I’ll be here the rest of my life.â€? Like his brother, he worked summers at the family “I take care of it like it was mine.â€?

IN BUSINESS SINCE 1962

Celebrating 50 years of service...

50 YEARS

5LFH %HOW :DUHKRXVH ,QF 151 CR 307, El Campo • 979.543.6221

IN BUSINESS SINCE 1981

31 YEARS

You’re not done shopping until you’ve shopped at Novak’s! 2 0 5 N . Wa s h i n g t o n , E l C a m p o • 9 7 9 . 5 4 3 . 8 6 6 4

IN BUSINESS SINCE 1957

55 YEARS

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Craig said. “Farming – it was tough to make a living. We were trying to ďŹ gure out a way to make a living.â€? More than a decade ago, Craig and So he started selling real estate Debbie Radley opened the doors to a while continuing with his rice farming restaurant in downtown El Campo. operation. He was also head golf pro The idea came about as a way to mar- and superintendant at the El Campo ket their crawďŹ sh and Debbie came up Country Club. with its unique name – Pinchers. But soon opportunity came knockIn 2005, they moved the restaurant ing at the Radleys’ door. “I came across to the freeway location where they con- some real estate in Glen Flora, a tinued to specialcrawďŹ sh farm that ize in crawďŹ sh wouldn’t sell,â€? he along with a full said. “I thought ‘why menu of tasty ´, FDPH DFURVV VRPH UHDO HVWDWH LQ not buy it myself.’â€? seafood and othSo in 1994, he *OHQ )ORUD D FUDZILVK IDUP WKDW er items. and his wife became In the begin- ZRXOGQ¡W VHOO , WKRXJKW ÂśZK\ QRW the owners of a 20EX\ LW P\VHOI Âľ ning, the Radacre crawďŹ sh farm. leys never anIn an effort to as² &UDLJ 5DGOH\ sist in marketing ticipated being in the restaurant the crawďŹ sh, the business; they couple decided to just wanted a way to market the craw- open a restaurant where the product ďŹ sh they were raising, they said. would basically go from the farm to the Prior to this time, all Craig knew was table to be served. rice farming and ranching. As a strug“We opened on March 1, 1999 in gling farmer in the 1980s, they had to downtown El Campo,â€? he said. “We had ďŹ nd a way to make ends meet. Debbie a small one page menu: crawďŹ sh, fried at the time was working for El Campo shrimp and catďŹ sh, ĂŠtouffĂŠe and gumbo lawyer Ed Weinheimer Jr. and your traditional French fries and “I had to do something different,â€? coleslaw and we added a salad bar. It By QUALA MATOCHA qmatocha@leader-news.com

IN BUSINESS SINCE 1986

was very productive productive.�� With the need for expansion, they decided to move the farming operation to the rice farm they owned in the Blue Creek area where there was 100 acres of land they could utilize. “There was no room for expansion at the Glen Flora location,� he said. The massive ponds require a lot of

water. And there were some less productive years due to weather conditions. But all in all, the operation has proved to be a good investment, they said. “We had to ďŹ ll 120 0 acres with water at a time, and because of the drought, there were three to ďŹ ve years that were really bad. The biggest expense is water, especially during the drought.â€? Pinchers did very well in the downtown location, but as a couple of competitors with similar menus came to town, the Radleys decided to move to the freeway. “After opening in town town, there became too much competition,â€? Craig said. “We were the only seafood restaurant in town until a couple of other restaurants came to town, but we were serving crawďŹ sh.â€? In 2004, the Radleys purchased the former Kimbos, which was a gas station/convenience store east of El Campo on U.S. 59. They proceeded to build the

26 YEARS

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PROVIDED

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Kathy Burrow, owner/stylist 107 S. Mechanic, El Campo • 979.543.3661

IN BUSINESS SINCE 1983

29 YEARS

Thank you for your continued support! 1 0 1 0 We s t L o o p , E l C a m p o • 9 7 9 . 5 4 3 . 3 2 6 6 We appreciate your business -

The Hernandez Family

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restaurant next to Kimbos. “We moved to the highway November 2004 and opened May 15, 2005,â€? Craig said. Clara Schulze, who has been with them from day one, is still doing the majority of the cooking. The Radleys agree she is a great asset to their business. “We hired Clara Schulze and she has been with us since the beginning and has never left us,â€? Debbie said. The Radleys not only wanted to be able to market their main product, crawďŹ sh, but also be able to provide something no one else in town did. “We tried to stay unique with our menu ... fried pickles, no one had them, poorboys and so forth,â€? Craig said. Today they have expanded their menu. When crawďŹ sh is in season, they sell it at the adjacent store. Off season, boiled crawďŹ sh is not on the menu, but they use a quality frozen product in their gumbo and ĂŠtouffĂŠe. Even though their business is well established, it still keeps the Radleys busy. “This is real time consuming,â€? Debbie said. “If we are not here, we are calling here. We live it 24-7.â€? During the fall and winter months, Pinchers is open Wednesday through Sunday, and closed on Mondays and Tuesdays. The trafďŹ c at Pinchers is mostly travelers. “Our main source of customers is vacationers or those going down to the coast or people going to Mexico,â€? Craig said. “We have a lot of loyal customers from El Campo and we rely on billboards and other advertising with newspaper.â€? “We are open daily 10:30 a.m. until 8:45 to 10 p.m. ...on weekends it varies,â€? Debbie said. “We close whenever the last table leaves out and lock the doors.â€? On average, they serve 100 to 300 people daily and on Fridays during Lent they serve about 400. In addition to eating inside, Pinchers has an outdoor area for dining, parties and karaoke they call the Palapa Patio. The establishment has 20 employees: 10 full and 10 part time. Four man the store and ďŹ ve are full time cooks. CrawďŹ sh season typically runs from January or

Family Owned & Operated: Craig and Debbie Radley are the owners of Pinchers, which ďŹ rst opened in the downtown area and then moved to their freeway location. Pinchers’ speciality, when in season, is boiled crawďŹ sh right from their farm in the Blue Creek area. L-N Photo by Quala Matocha

February through July. Other items on the menu are usually purchased locally. “We buy the best products we can,â€? Debbie said. “Like the shrimp and catďŹ sh, we buy locally, like from the Palacios area. We do local buying, everything we can as much as possible.â€? During off-season they purchase the best quality crawďŹ sh for their gumbos and ĂŠtouffĂŠe. They also have alligator on their menu and purchase that from

IN BUSINESS SINCE 1972

40 YEARS Y YEA

Serving you for 40 years...1972-2012 LOCATION CONSTRUCTION

OILFIELD • COMMERCIAL • AGRICULTURE ---------------------------------------------------EQUIPMENT FOR ANY TYPE OF DIRT MOVING

DOZERS • BACKHOES • TRACKHOES • MAINTAINERS TRACTORS & SCRAPERS • DUMP TRUCKS • JACK HAMMERS LEASE CREWS • BOARD MATS

David Allgayer - Jeff Allgayer 178 Dam Rd., El Campo • 979.543.7041

IN BUSINESS SINCE 2004

8

YEARS

We appreciate your loyalty, trust and referrals.

Looking forward to assisting you with all your real estate needs. Melissa Rod 979.637.7971 melissarod@therealestateser vice.com

Lin Hutzenbiler 979.541.9945 linhutzenbiler@therealestateser vice.com

S t a c e y Ve s e l y 979.578.1260 staceyvesely@therealestateser vice.com

Thank you for your continued support!

106 E. Monseratte, El Campo • 979.543.2523 w w w. t h e r e a l e s t a t e s e r v i c e . c o m

7

Larry Janik of El Campo. “We chicken fry it,â€? Debbie said. “Gator is a very popular item on our menu, but the most popular is the crawďŹ sh when it is in season.â€? Purging now takes place at the pond in front of the restaurant instead of the farm. Purging depends on the water temperature, Craig explained. “CrawďŹ sh are cold-blooded animals and they purge faster in warmer water,â€? he said. “And the warmer the winter, the better the crop too. Their metabolism is faster.â€? The ponds need to be dry in the heat of the summer because it is too warm. During this time, Craig said, “The mommas bury themselves in the mud. And when it starts cooling off at the end of September and October, we start ďŹ lling the ponds up again. The mommas bring their babies out and the growing process begins.â€? But bigger is not always better. “When crawďŹ sh get really big there is less meat per pound,â€? he explained. “Medium to large is the most ideal size for us.â€? Pinchers is a family-owned and operated business. The Radleys’ three sons, Cody, Cade and Coy, have all have been involved in the restaurant end of the business as well as helping on the crawďŹ sh farm. When they opened Pinchers in 1999, Cody was a senior, Cade was eight and Coy was six years old, Debbie recalled. As they got older, they too became involved in the business. “Being waitstaff builds character,â€? she said. Debbie’s mother, Dorothy Wolfe, is involved in almost every aspect of the restaurant. “She is a Godsend,â€? Craig said. “We could not have done this without her,â€? Debbie added. Dorothy has done everything from being a hostess to cooking. She does the books and errands on a daily basis, too. Looking back, the Radleys could have done something different that didn’t involve so much time and stress, but Craig admits, “the business has been wonderful for supporting our family.â€?

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²%XWFKHU VKRS OHDYHV LWV PDUN RQ ZRUNHUV FRPPXQLW\ never had one customer come back and say ‘Frankie, (Continued from Page 3) we ran out of food.’ Nuh uh. Never once has that hapfore nodding his head in agreement. pened. We’re proud to be able to say that.â€? “Maybe you’re right, Tom,â€? Frankie said. Frankie’s hands are a testament to the danger in“What?!â€? Frankie remembers Tom exclaiming. The duo then sped off to the home of the real estate volved in slicing meat for ďŹ ve-plus decades. The last agent who was marketing the property. After learning knuckle of his left index ďŹ nger is damaged. It fell victhat others were interested and that $1,000 in earnest tim to a boning knife. The middle ďŹ nger on his left money would secure the deal, Welfel wrote the check hand is missing at the last knuckle, sliced off in an incident three years ago. right on the doorstep on His left thumb sports a Frankie’s behalf. long gash that continues Frankie then went to through his thumbnail, Commercial State Bank which creates a long, jagto arrange ďŹ nancing ged scar right through through a close friend, the nail. That reminder Billy Hale. has been in place almost “Billy was a heckuva 28 years. guy,â€? Frankie said. “He Perhaps the most dantold me to start writing gerous event occurred checks and that he’d ap22 years ago as Frankie prove them. There’s no was boning out a front way I could have done beef quarter. The knife everything without his slipped and plunged help.â€? about 4 inches deep into It took two and a half his chest. weeks of feverish reFrankie held pressure modeling to get Novak’s on the wound and raced opened in 1981. The to a local doctor’s ofďŹ ce. building had previously “Where you been, the Back In The Day: Frankie Novak shows off the tools served as a nightclub, Pan Am Ballroom?â€? the of his trade in this undated Leader-News photo. Novak among many other shindoctor quipped. has been a staple of the El Campo butchering community gles having been hung at The knife had dodged for more than ďŹ ve decades and has owned his own shop the Washington Street Frankie’s heart and on Washington Street since 1981. location. Layers of paint lungs by a matter of cenhad to be scraped off the L-N Photo by Jay T. Strasner timeters. windows, an effort that “I was lucky,â€? Frankie took about three days, said. “Real lucky. I went back to work the next day.â€? and truckloads of rubbish needed to be hauled off. Members of the Novak family chipped in to get the Where everybody knows your name business open on schedule. “The ďŹ rst day, we made $800,â€? Frankie said. “It just eanette worked as Frankie’s bookkeeper and kept growing from there. We’ve put a lot of hard work secretary for many years before their daughter, into this place. We’re very proud of it. All of us are.â€? Kim Socha, took over. Kim’s husband, Steven Socha, Looking back, the butcher said his greatest joy is has worked at the shop since 1991. waiting on customers. “How many sons-in-law and fathers-in-law could “I want to make the customer happy,â€? Frankie said. “I enjoy waiting on them, giving them advice on how work together side by side like that? And never have much meat they’ll need to feed a certain amount of one ďŹ ght?â€? Kim laughed and nudged Frankie. “But sepeople. I enjoy doing that. And I tell you what: I’ve riously, we’re proud that this has been a family busi-

J

IN BUSINESS SINCE 1938

74 YEARS

ness for so long. We enjoy it so much. We have a good time up here. It’s been a blessing.â€? One of the business’ most colorful characters, Nancy Callaway, worked at Novak’s for 25 years. “Everyone loved her,â€? Kim said. “She’d wake up some days at 3:30 in the morning, get her hair done, and be at work by 5 a.m. Anytime polka music would come on the radio, she’d step out here and dance with customers. She was a hoot.â€? Frankie, El Campo’s Citizen of the Year in 2000, has experienced some health issues within the past couple years that have caused him to not be at the shop as much as he’d like. A knee replacement that had to be re-done as well as a leg wound that had difďŹ culty healing were among the main issues. Kim and Steven and their trusty employees have kept the place running smoothly in Frankie’s absence, and he says he’s very grateful for that. Lately however, he’s been able to return to the shop on some afternoons to help wait on customers as he has for more than ďŹ ve decades. “I went to the doctor the other day and one of the folks up there was amazed by how many people came up to me and said hello and visited,â€? Frankie said. “He said, ‘Frankie, I’ve never seen anything like it. Everybody knows you and you know everybody.’ “I wouldn’t trade that for anything.â€?

From Day One: Novak’s proudly displays keepsakes from the businesses ďŹ rst day of opening in 1981. It includes the ďŹ rst dollar from the ďŹ rst sale, a display advertisement from the Leader-News, and a sales ticket. The company has been an El Campo staple from the ďŹ rst day the doors were opened.

L-N Photo by Jay T. Strasner

IN BUSINESS SINCE 1991

21 YEARS

Wharton County Electric Cooperative 1815 E. Jackson • El Campo, TX 77437 979.543.6271 www.wcecnet.net

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That’s The Cooperative Difference!

We take great pride in being part of the El Campo Community!

1815 E. Jackson, El Campo • 979.543.6271

1 0 1 W. F i r s t S t . , E l C a m p o • 9 7 9 . 5 4 3 . 1 6 6 4

IN BUSINESS SINCE 1994

18 YEARS

IN BUSINESS SINCE 1902

110 YEARS

At NewFirst, our people have made a difference and will continue to make a difference in our community. Offering over 110 years of private ownership and banking experience.

• • • • •

AT&T Authorized Agent DIRECTV Retailer Internet Service Provider Security Systems GPS Tracking Services

Community Banking Since 1902.

Thank you for your continued support! 3 6 0 4 We s t L o o p , E l C a m p o 8 0 0 . 3 9 5 . 1 4 9 9 • w w w. y k c . c o m

202 E. Jackson St. • El Campo, TX 979-543-3349

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9

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Chomout revives history, worn soles By NATALIE BEDNORZ reporter@leader-news.com

T

he swing of an old wooden door rattles thin glass panels at Chomout’s Shoe Hospital. With the harsh clang of a Christmas-like bell hanging at the entry way, a man at the back counter looks up from sea of crooked cowboy boots, strapless stilettos and listless leather pieces. “May I help you?� he says, looking down at the line of boots leading the way to an ever-expanding pile of dying and near-death shoes. “That’s my ‘to-do’ list,� owner Dick Chomout says. A quiet staple on Oscar Street in downtown El Campo, Chomout’s Shoe Hospital has saved multitudes of good shoes from the trash can since 1968, when he formerly took over the business. “I guess we are one of the few mom and pop organizations left in El Campo,� Chomout said. “The thing with the shoe repair industry is that there is not really too many people getting into it now. So much of these imports are wear and toss. The advantage that I have here is that so many people wear cowboy boots. Most of those are sew-repairable.� Chomout is a second generation shoe repair man, raised from a long line of Czechs who believed in a strong work ethic and the importance of family. “Just a little history - we don’t know when Dad’s brother Frank started the business, but Dad went to work with him in 1917,� he said. “Dad was working as a farmhand. It was a wet winter, and Uncle Frank might have been a practical person because the told his brother, ‘If you’re going to put your feet under my table, you’re going to work.’� Oddly, the whole operation was almost over before

they started, Chomout said. Anton Chomout, Dick’s father, experienced a slight hiccup during immigration as he was held by authorities on Pelican Island outside of Galveston. “Dad came here in 1914 as a 16 year old,� he said. “One of his older brothers was supposed to come, and as we understand it, he found a girlfriend. So he chose not to come. He had his brother here waiting for him. All of these arrangements had already been made, so they went to talk to Dad – so Dad, being Dad at 16 years old, said, ‘Yeah, I’ll go.’� When his father arrived in the country through

Just Getting Started: Richard Chomout, pic-

Galveston Island, Uncle Frank went there to pick him up, he added. “Well, the authorities there looked at Dad. I think Dad’s brother was 18, 19 years old, so they looked at Dad and said this man was not that old,â€? Chomout said. “They had him locked up in a cell and were going to ship him back. And the way Dad always told the story, he was in that cell, and Uncle Frank was on the outside. Dad said Frank put a coin in his hand and went and shook hands with an ofďŹ cial and pawned that coin off on him. “It might have been a $5 gold piece, who knows? But he said, ‘Look, I’m here to take care of my brother.’ Dad said a man in uniform came up there and unlocked the cell and opened the door and just walked off ... Dad’s trunk was sitting outside the cell so he and uncle Frank latched onto it.â€? They got on a train and came to Pierce where Uncle Frank was living. Uncle Frank’s wife was from the Pierce area and they moved to the El Campo area in 1919 in a horse and buggy. Their original shop was located on Fahrenthold Street. What they did in the two years leading up to that, Chomout couldn’t say. “It was kinda across the street from the old ďŹ re station there,â€? Chomout said. “They were in that building, and in 1927 for some reason, Uncle Frank, I think he developed some sort of a lung ailment, but he chose to move to Kerrville and Dad bought him out in 1927. At that time, it was called the Electric Shoe Shop.â€? Originally where the ice plant used to be, the original power generating service for El Campo, Chomout

tured here in 1986 at the age of 44, works on a riding saddle. L-N File Photo

(See CHOMOUT, Page 16)

IN BUSINESS SINCE 1960

52 YEARS

Here Everything’s Better! 306 N. Mechanic, El Campo • 979.578.8601

IN BUSINESS SINCE 1999

14 YEARS

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8&%0&4%": 460%": Â? ".Â? Â?$-14&

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Thank you for your continued support! 23324 U.S. 59, El Campo • 979.543.2645

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3UDVHN¡V VHUYLQJ XS IDPLO\ VW\OH KRVSLWDOLW\ GDLO\ By CHRIS FILOTEO sports@leader-news.com

Family-owned Prasek’s Hillje Smokehouse is one of the largest employers in Wharton County, offering a variety of smoked meats, baked delicacies, various convenience items and a gift store. In business since 1974, Mike Prasek and his late wife Betty Jo began their enterprise after purchasing Hillje Grocery, which was a combination grocery store, meat market, saloon and feed store. The couple later began producing smoked meats. The Praseks operated the store by themselves in the beginning, Betty Jo during the day and Mike in the evening after he got off of his other job. After being in the business for a few months, the couple began to notice the inconsistency of the sausage they were purchasing. This led to the production of their ďŹ rst smoked product, pork and beef sausage. Initially, 50 pounds of sausage was made in their meat market every other week. Production has increased a bit since then, but the same quality is still stressed with each batch of sausage produced at Prasek’s. “Everything is done by hand in house,â€? owner Mike Prasek said. “When we ďŹ rst started we did just one, but now we offer 45 different smoked meats.â€? Today, the store receives pork and beef by the hundreds of pounds per day and begins the tedious task of making linked sausage. A group of meat-slinging experts ock around a table as one person inserts the meat into the casing. From start to ďŹ nish, a perfectly wrapped package of sausage can roughly take less than an hour for preparation. Beef jerky was later added to the line of smoked meats. Story has it that the Prasek family was “burned outâ€? on eating round steak. Betty Jo had exhausted every round steak recipe known to the household cook. You are probably wondering, “What is the deal with round steak?â€? A hindquarter of beef reaps a substantial number of round steaks in relation to other cuts of meat, which causes an abundance of round steaks in the meat market. As this became unďŹ t for sale, it would always end up on the Prasek’s dinner table. This should explain the “burn out.â€? Now, you are probably asking, “What does all this have to do with beef jerky?â€? The round steak makes excellent jerky so this was a perfect solution to the problem and, in hind sight, the Praseks can consider this the best problem they ever had. Since then, the beef jerky has become one of the top sellers of all the smoked meats and has been rated one of the top jerkies in the United States by Saveur, which is a magazine of ďŹ ne foods. The company’s jerky was taken into earth orbit by

A SigniďŹ cant Selection: Top: A Prasek’s patron gazes through the 45 different smoked meats the store offers. Below: Mike Prasek Jr. poses for a picture with retired El Campo football coach Ed Campbell in front of the bakery. The former Ricebird coach stopped to grab one of his favorites, a kolache, from the 35 baked items Prasek’s makes.

L-N Photos by Chris Filoteo

a NASA astronaut several years ago. The jerky is a top-choice around the store. “I eat jerky every day,â€? Mike Prasek Jr. said. There is an interesting story about how Prasek’s cleans the hooks where beef jerky hangs today. “My job when I got home from school as a kid was to clean the hooks from beef jerky,â€? Mike Jr. said. “When I got old enough, I built a dish washing machine that speciďŹ cally makes it easier to clean the hooks than when I was a kid. I didn’t want everyone else to do it how I used to have to do it.â€? As time went on, the hometown folks as well as commuters of Highway 59 continued to patronize Hillje Grocery. In the late 1970’s, Mike and Betty Jo were thrown a curve ball, when Highway 59 was

made into four-lanes and the bypass curved around the store location. They already had plans to build a new store on the new highway, but ďŹ nding the funds to do it was a problem. The Praseks have said they never knew that it took money to borrow money but after enough persistence and great friends, the new store became a reality. Land purchased from Betty Jo’s parents, R.J. and Betty Strnadel, provided a perfect location less than a mile from the old store. On March 1, 1981, Prasek’s Hillje Smokehouse opened on the corner of U.S. 59 and Strnadel Road. The store was a typical convenience store with a smidgen more. Luncheon meat and fresh barbecue were added to the existing fresh meat market and smoked items. With fresh ingredients and an abundance of meats to choose from, the menu constantly evolves from day to day. What is the most popular item visitors ask for? “The sliced beef,â€? Mike Jr. said. “We sell twice as much of that from anything else.â€? The restaurant also has a trendy choice for its visiting patrons. “I think the special of the day is the most popular,â€? Mike Prasek said. “Every Wednesday we make a chicken and dumpling soup. We don’t pick the chickens, but we do everything else. People call in a lot asking for orders of the chicken and dumpling soup.â€? With a smorgasbord of selections in the restaurant, the menu continuously modiďŹ es every day. “We never quit,â€? Mike said about the menu. “We are always upgrading all of the time.â€? Prasek’s employs 150 workers with numerous duties for everyone to perform throughout the facility. The family-orientated environment that radiates throughout the building deďŹ nes the importance

IN BUSINESS SINCE 1974

38 YEARS

Make Prasek’s Your Holiday Headquarters B-Jo’s Czech Bakery Pies, Strudels, Cakes, Cookies, Breads & more! Consider your baking DONE! We Rise Above the Rest!

Big H Grill - Your holiday party in Hillje Town Hall Book NOW! - Delicious Party Trays! - Gourmet Holiday meals to go!

The Meat Market - Great Fresh Meats for your holiday dinner! - Sausage, Jerky, Bacon and the other great smoked meats you’ve come to expect! - Great gift idea!

The Wooden Floor Unique holiday dÊcor and gifts. Seeing is believing. Come by and see it for yourself! You’ll Love it!

TAP’s Ice Cream Parlor From that little Creamery in Brenham, to TAP’s Ice Cream Parlor at Prasek’s, we are proud to serve Blue Bell Ice Cream. Bring the family for a treat.

The Wall of Wine - Finest wines bottled by the best wineries in the world - Wine accessories - Wonderful gift ideas

4 Miles South Of El Campo On HW Y 59 979.543.8312 ZZZ SUDVHNV FRP

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of what family really public and even Poland,â€? means. Mike said. “We had a place to The facility encomstart and it all went from passes 68,000 square there,â€? Mike said about feet and the Praseks are how his business took already looking to build off. “It’s very important to some more in the near have that family feeling.â€? future. The bakery was “We want to expand started in 1981 and each more,â€? Mike Prasek said. morning about 4 a.m., “We are trying to ďŹ gure Betty Jo would bake from out where to go now. We scratch a variety of prodare doing feasibility studucts that became favories right now. We are ites of all the customers. probably going to build Now, anywhere from another store.â€? eight to 11 workers will “I think the only way start making the pastries we can go is up now,â€? around 3 a.m. preparing Mike Jr. said about exup to 35 different bakery panding the business. items including strudels Prasek’s began proand kolaches. cessing game and continFamily Values: Prasek’s Hillje Smokehouse is one of the largest employers in Wharton County, offering a wide variety On Nov. 1, 2002, the ues to do that to this day. of smoked meats and baked delicacies. Pictured from left are: Mike Prasek Jr., Troy Prasek, Mike Prasek and Duane Korenek. saddest day in the hisAs a matter of fact, since L-N Photo by Chris Filoteo tory of Prasek’s Hillje the last expansion to the Smokehouse, brought property in 1997, the the passing of Betty Jo. The loss of a family member out of this,â€? Mike said of the period following his wife’s deer processing clientele has doubled. in a family-operated business can be devastating be- death. “It’s mainly friends and regulars,â€? Mike said. “And To facilitate the growth of the business, several a word of mouth kind of thing.â€? cause there is a two-fold loss, ďŹ rst, the loss of a spouse, mother, mother-in-law and grandmother and second- additions to the building and the staff were made The year 1997 also brought forth the addition of throughout the years. In 1986, Prasek’s Hillje Smoke- R.J.M. Distributing that distributed exclusively for ly, the lost of a loving and caring leader. With support from all the staff and by pulling to- house implemented state inspection of the smoked Prasek’s Hillje Smokehouse. gether, the Prasek family continues Betty Jo’s legacy On Oct. 1, 2004, Prasek’s Hillje Smokehouse purfor years to come. chased R.J.M. Distributing and formed Prasek’s Dis´:H QHYHU TXLW :H DUH DOZD\V XSJUDGLQJ tributing, LLC. Prasek’s Distributing now services “It’s all through my kids and in-laws,â€? Mike Prasek said. “They push to get everything done.â€? over 400 accounts where numerous smoke meat prodDOO RI WKH WLPH Âľ Prasek said he wouldn’t have continued the busiucts are sold. ness were it not for his family: sons Mike Jr. and his Prasek’s Hillje Smokehouse is a one-stop shop for ² 0LNH 3UDVHN wife Melisa, and Troy and his wife Rhea, and daughanything you may be needing in the line of food. ter Michelle and her husband Duane Korenek, almost All the different wholesale distribution channels all of whom work at the business and all of whom live now handle about 500 accounts around the area while meat processing area and began to wholesale the sau- the mail order business has a mailing list of about nearby. “If it wasn’t a family deal, I would’ve probably got sage products. 7,000 customers. Direct Store Delivery and Brenham Wholesale Company were the ďŹ rst means of distribution. In 1993, the ďŹ rst ofďŹ cial mail order brochure was printed and the mail order part of the business began full swing. A new development has transpired at Prasek’s. Beginning Oct. 22, the company is now United States Department of Agriculture approved. Which means Prasek’s can sell wholesale online and ship throughout the country. This new addition to the store should steadily generate income. “I am pretty thrilled about that,â€? Mike said. “We can ship out anywhere now.â€? U.S. 59 stretches from Laredo all the way to Houston, a pipeline of trafďŹ c from both directions. So, the possibility to have a visitor from out of town is common. With as many as 10,000 visitors frequenting the store during a busy holiday weekend, people all around the world have stopped by to check out the Hillje gem. “We have had people from Germany, Czech Re-

Perfecting Greatness: Left: A batch of beef jerky is set in a controlled climate room for a few days before the packaging process. Right: A Prasek’s employee carefully works the insertion of the sausage in its casing. When Prasek’s ďŹ rst began making sausage, initially 50 pounds were made in the market every other week. The production has since increased, but the same quality is still stressed with each batch of sausage. L-N Photos by Chris Filoteo

IN BUSINESS SINCE 2005

7

YEARS

maeborak@theonlinebusiness.com

IN BUSINESS SINCE 1921

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91 YEARS

Art • Gifts • Furniture • Wall Decor • Shadow Boxes Diploma Framing • Collage Framing 109 E. Monseratte, El Campo • 979.543.6622 and 979.541.0911 pictureframing@sbcglobal.net

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,QN VWLOO Ă RZLQJ DW 5 5 5RGG\ IDPLO\ FUHDWHV ODVWLQJ LPSUHVVLRQV By SHANNON CRABTREE scrabtree@leader-news.com

and plastic like modern desktop publishing units. They, at least ďŹ guratively, weigh a ton. “(One) fell through the trailer halfway there,â€? she said. But the family, along with Craig’s

In a world looking for the next wireless connection, employees at one El Campo business make their living where the ink still ows and paper by the ream is loaded into presses. “We print anything but money,â€? they proclaim at R&R Printing. And co-owner Sherry Roddy works each day to make sure that happens. They don’t just do business cards, invitations or programs, rafe tickets, invoices, koozies, T-shirts or caps, signs or posters, “if it has a at surface on it, we can print it or ďŹ nd someone who can,â€? Roddy said. For her, it all started with the press – a newspaper one. And 20 years after the business opened its doors, orders show no sign of slowing down. “I was working for the newspaper (the El Campo Leader-News) and typesetting at El Campo Printing,â€? Roddy said, Presses Run: R&R Co-owner Donnie Roddy, left, talks adding typesetting and with workers Anthony Acuna, center, and Marvin Scott as graphics work were her three of the company’s presses run. The machines actuspecialties. Her husband ally produce a better product at a lower cost than your avDonnie, the co-owner in erage toner-dependent printer, but don’t have the same the business, was driving a truck for Ryan Services and her son Craig, who now operates the C.A.R. Signs and high school friends, were able to get alStickers business under the same roof, most all the equipment out by the deadwas a senior at El Campo High School. line. But El Campo Printing was forced R&R Printing opened its doors June to close its doors and Sherry Roddy saw 2, 1992. an opportunity there. At ďŹ rst it was just Sherry in the ofThey “bought the business on Friday ďŹ ce during the day and in the back and we had to be out by Monday. We print shop at night. moved by candlelight and lantern,â€? she Although she’s actually an “Army said. bratâ€? and not an El Campo native, she It was a short haul to the company’s says, “I’ve lived in El Campo longer ďŹ rst location at 123 W. First, but far than any other placeâ€? and that makes from easy. this city home. Actual presses aren’t light, compact Her husband Donnie is a native, but

the couple met in Inez while she was visiting relatives and he was working as a rice ďŹ eld auger driver. She moved to El Campo for her senior year in high school and stayed. The two married in 1973, just two weeks after Sherry graduated.

experience with loading ink wells and rolling out pages. It was take a guess and hope at ďŹ rst, she said as the three of them – she and Donnie and son Craig – tried to make a go of it. “Then Craig said, ‘Daddy, it works like a combine,’ and we discovered by accident that water is necessary to run a press,â€? Sherry laughed. “Those ďŹ rst few months we were personally responsible for the destruction of a rainforest.â€? She’s not sure exactly how much paper and ink was wasted before the press started running smoothly, but it eventually did and hasn’t really stopped since then. “It took awhile to understand. Do you know how many types of paper there are? There are 13 shades of white,â€? she said. Her husband Donnie started working there full time after about three months. How did he feel going from truck driver to modern look. Two of these machines are 1982 models, pressman? Roddy said, and the other a 2004, but the company actu“Lost. I had never seen ally has far older model presses that use lead type and a printing press before are hand fed. They are still used on occasion, he added. L-N Photo by Shannon Crabtree we bought this,â€? he said. “I’d read. Screw up. Read. Screw up. It was a learning experience. When Her ďŹ rst press job was working in you don’t have anybody to teach you, to the dark room at the Edna Herald in show you, it takes a lot of perseverance to ďŹ gure it out.â€? 1975. Their son Craig started working The Edna job and photography studio work ultimately led to the Leader- there after graduation. He later went News post and working with the ďŹ rst off to college to study drafting, but ultiversion of Ready, Set, Go! – one of the mately returned. Jill Mach was the ďŹ rst non-family ďŹ rst desktop publishing programs – while managing the paper’s advertis- employee. Now the company has 10 workers – eight full time and two part ing. By the time the business opportu- timers – including Shirley Popp, who nity came, Sherry knew how to create has served as ofďŹ ce manager 10 years. Although she had purchased the El graphics, how to design items for publication, but hadn’t really had much Campo Printing equipment, customers

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were entirely another matter. board and even car graphics. The Roddys had to start essentially The sign business is Craig’s. from scratch. Daughter-in-law Lori works in sales There were moments of controlled and promotional products panic, like the ďŹ rst football program the Craig and Lori’s children Layla, 3, company produced. Michael, 6 and Payton, 9 are regular Preparation on that book used to visitors. take two days just for the photos, DonShortly before this interview, the nie Roddy said. Now with computerized entire staff had spent an entire weeksystems it’s three days from preparaend redoing labels for a major company, tion to delivery. tens of thousands of them needed not That ďŹ rst one was done by hand. within weeks, but instead in days. That’s printing each page, then set“The whole ofďŹ ce will go above and ting it out, printing another and anothbeyond to make a deadline,â€? she said. er. Then comes collating by hand. “And not just that ďŹ rst time. It’s more “We had it spread out all around the than the initial visit, we want them to room,â€? Sherry Roddy said. come back and back. We want them But it got done. happy so they come back.â€? The company moved to its current Between 100 and 125 jobs come 103 E. Monseratte location in 1994. through the door each week. Some – a Although they do a little bit of everycopying order – can take minutes. Oththing, R&R Printing found a solid base ers can take months. in commercial forms and documents. “We’re having some growing pains,â€? “Most of our business is commercial. she said. And rafe tickets. There isn’t a week At some point, the traditional printwhen we don’t get six,â€? Sherry Roddy er’s shop chalkboard listing orders and said. “I’ve got ďŹ ve waiting right now.â€? their status has been replaced by a Rafes and non-proďŹ t work is hard, white board covered with magic markshe said, because of the stories and er. needs attached to them. Jobs to do. Priorities noted. Each cause desperately needs monBut right now, there’s not enough ey, dollars that have to be sent her way space on the board. for the rafe ticket or promotional post“We need a bar code for inventory, er can be printed. but I can’t work out the kinks,â€? Roddy Some work is donated, but there’s said. “There were 35 (jobs) on my desk Planning For Success: Co-owner Sherry Roddy, right, discusses the proposed design also the reality of the business. the last time I checked.â€? of an El Campo Ricebird football team celebration T-shirt with daughter-in-law Lori Roddy. She has employees to pay and supBut it’s a good problem to have, she To have items ready when fans want them, the company starts its plans weeks in advance. plies to buy. admitted. L-N Photo by Shannon Crabtree “I learned to say no,â€? she said, add“We are really blessed. God has ing 43 percent of their business is nonopened doors for us,â€? she said. proďŹ t. “That was hard. I cried many a time mainstay during the company’s 20 at that counter.â€? years, but it has changed with the With her son in school, the company times. often hired teens at ďŹ rst to do part-time As desktop publishing became more work. user friendly with cheaper programBut there are always issues with ming, orders for letterhead declined. that, she said. Anyone with a computer, virtually any “You become personalcomputer, can make ly involved in their lives. their own. It’s hard to be the boss “We still have a when you’re a friend,â€? she darkroom and can said. make quality let´:H ZDQW WR GR Now school activities ter head, but a lot like clubs and athletics of people want that HYHU\WKLQJ take more time in the af(low) price and now,â€? ternoon, which leaves litDonnie Roddy said. IRU HYHU\ERG\ tle for teenagers to work It’s the carbonless during standard business forms most busiRU WU\ WR Âľ hours. nesses need that There are big pluses in ² 'RQQLH 5RGG\ makes up the bulk having the family there of orders, she said. too, Roddy said. But there’s also “Where else can my the wedding invita4-year-old granddaughter tions, quinceaneras, be my secretary? Or can designing logos, trophies, T-shirt orI get a hug from my son when I walk ders and a whole variety of promotional around the corner?,â€? she said. products ranging from koozies to magLarge Scale Patriotism: Craig Roddy, owner of C.A.R. Signs & Stickers, puts the Donnie Roddy agreed. nets. ďŹ nishing touches on the Everyday Heroes van used to transport former service members to “I’m able to spend time with my fam“We want to do everything for everythe Veterans Affairs Hospital for treatment. Vehicle art is just one of the offerings at R&R ily,â€? he said. Printing which proclaims they print anything but money. body or try to,â€? Donnie Roddy said. Commercial business has been a Photo Courtesy of R&R Printing Then there are labels, site signs, bill-

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7HVWHG 3URYHQ NewFirst banks on community trust, service By NATALIE BEDNORZ reporter@leader-news.com

See a need, ďŹ ll a need. And they did. NewFirst National Bank has served the El Campo community for more than 100 years. The local, privately-owned bank actually started long before El Campo incorporated in 1908 as just a small part of a store on the prairie. In a small cattle camp known as Prairie Switch, a group of families came together to develop their own source for ďŹ nance – First National Bank. “There are a lot of people that have contributed to this organization,â€? NewFirst CEO Guy Stovall III said. “It’s really an amazing story. It’s very personal to all of us.â€? Before El Campo had a bank, the community relied on the Koch and Poole Company, a local mercantile for credit. The store’s banking division opened in the 1870s to loan credit to farmers and NewFirst Comes Full Circle: This is the current site for NewFirst National Bank on East Jackson. The bank originally started in 1902 as businesses. First National Bank on the corner of Post and Monseratte Streets in downtown El Campo. From its humble beginnings in the Koch and Poole “A group of businessmen saw that Mercantile Company, the bank has grown during the past 100 years to include branches in four counties. this was an opportunity,â€? Stovall said. L-n Photo by Natalie Bednorz “They bought the assets of the mercantile and formally chartered the bank in technology of the large banks, while still maintaining judge in Huntsville from 1903 to 1905. Later, he joined 1902. It started as a small, local organization to serve the community under very conserva- those close relationships in the community,â€? NewFirst his friend William Ashton Vinson and created his own Wharton County President Ross Russell said. “We law ďŹ rm, Vinson and Elkins. tive leadership.â€? “My grandfather and some of his friends made a El Campo City Hall was located on the second oor keep our customers as our main focus.â€? The bank was tested in the 1930s when the Great mad dash to Houston to acquire a ‘wad’ of cash to put of the bank at ďŹ rst. Another bank, the Citizen State Bank formed a Depression hit. Banks began failing all over the na- into the vault on the eve the banks were going to be shut down,â€? Stovall said. “Banks were closed for sevyear later. Stovall said First National continued to tion and the effects snowballed. In March of 1933, under the Emergency Banking eral weeks and when they were permitted to open, grow and maintain a presence in the community for Act, President Franklin Roosevelt shut down all banks many people received about 32 to 33 cents for every years after. dollar they had deposited. “We take a lot of pride in having the products and except those that were Federal Reserve approved. “My grandfather was “This was a huge moment for the First National good friends with First Bank of El Campo,â€? he said. “My grandfather and City Bank in Houston and bank employees were armed with 30/30s because they Judge Elkins,â€? Stovall were afraid someone would come and rob the bank.â€? said. “They had gotten The Citizen State Bank failed during this time, he word that Roosevelt was added. going to shut down the “People lined up and down the street to withdraw banks and they went to their money,â€? Stovall said. “During the course of the him for help.â€? time, the community was able to get everything they James Anderson El- had deposited in back out. They realized they were kins got into the bank- safe with First National Bank.â€? ing industry in 1924 by While the bank was solid, like all other banks, it opening the Guaranty did not always have true cash on hand, he added. Trust Company. The “This was our major test of conďŹ dence and credbank eventually grew ibility,â€? Stovall said. “And a strange thing happened into Houston’s largest after they withdrew their money, they came to deposit bank, First City National it right back into our bank.â€? Bank. Elkins earned his Once they realized other banks had failed and they law degree from the Uni- couldn’t keep their cash stuffed in some mattress forFirst Bank For Residents: The original building was in downtown El Campo on the corner of Monseratte and Post OfďŹ ce streets. The bank moved to its current location versity of Texas in 1901. ever, the community had established a new-found on East Jackson in 1968. L-N File Photo He served as the county trust in First National, he said.

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The new Federal Deposit Insurance Corporation helped recoup the community’s trust as well, he said. In the 1940s, the downtown El Campo bank went through some major renovations to accommodate its growing responsibilities and began acquiring many other assets, Stovall added. One of those assets included The Peoples State Bank. It opened in March of 1927, but under the weight of the Great Depression, it closed in 1932. “The Peoples State Bank of Louise, which was a close afďŹ liate of First National, had all their responsibilities and assets absorbed by First National,â€? he said. In 1956, Guy Stovall Jr. chartered the First State Bank of Louise. It ofďŹ cially opened for business in May that same year. That small bank began with $100,000 in original capital. By the end of September of the same year, First State Bank, Louise had over $1 million in assets. “After a couple years, because he was afďŹ liated with both banks, he withdrew from the operation,â€? Stovall said, adding that bank has continued to be successful with the same small town service attitude as First National in El Campo. First National Bank’s strength and credibility was Banking On People: NewFirst National Bank President of Wharton County Ross Russell (right) sits with employee Blake tested again in the late 1980s. Barger. Russell says the bank is proud to offer the same services and technology as larger, corporate banks while maintaining “Beginning in 1985, there was a huge downturn in a private and locally-owned organization. the oil and gas industry,â€? Stovall said. “It had a major L-N Photo by Natalie Bednorz impact on our part of the area because so many people and businesses were dependent on oil and gas.â€? “Our next major move was a location in Houston,â€? “NewFirst has experienced tremendous growth Other banks in the area begin to fail, Stovall said. “Citizens National Bank went by the wayside,â€? he he added. “We decided a little diversiďŹ cation in Hous- in the past 10 years,â€? Russell added. “It’s because we said. “Security Bank and Trust Company in Wharton ton would be a great opportunity to tap into that mar- bank on relationships and we understand our customket.â€? ers on a personal level.â€? failed and that’s how we acquired them.â€? In 2005, the bank opened a location in Victoria. A A second location in El Campo was established in Having another branch in Wharton sparked an second was added in 2008. 2008. idea with Stovall. The bank’s rapid expansion is attributed to the atIn all, the bank has seven locations in four counties “My idea is that we should be county-wide,â€? he and employes about 110 people. said. “It was an opportunity and chance to get in there titude it has for its community, Russell said. “Our goal is not to and make the communibe the biggest bank out ty whole. there,â€? Stovall said. “Or“There were changes ganizations change with in our industry,â€? he said. size. They become less “We were going to have personal and more buto expand our franchise reaucratic. because our market was “It’s a very big problem not large enough.â€? for large organizations,â€? In January 2002, First he said. “They struggle National Bank sharewith the role of manageholders approved a new ment and they have to name – NewFirst Nacentralize it.â€? tional. Stovall said he doesn’t “We needed to change know what the future the name for a fresh permight hold for NewFirst, spective,â€? Stovall said. “It but he hopes that the orwas a very tough, chalganization will continue lenging and emotional to play an integral part of decision for us. We were in our 100th year. It was the ďŹ nancial soundness time.â€? in Wharton County. With a new a name, “I think we are in four the bank began a journey really strong markets,â€? to expand its foot print, he said. “Our organizahe said. tion is very happy with “We moved into where we are today and Fort Bend County 10 will continue to focus on years ago,â€? Stovall said. building and maintainTeam Work: NewFirst National Bank has about 110 employees with seven branches in four counties. Beginning as First “With that location, we ing those relationships National Bank, the bank changed its name to NewFirst National Bank in 2002. Pictured (l-r) are: Scott Rod, Amber Hauel, branched out into Sugar with our customers beKathy Bartosh, Bradi Hunter and Ross Russell. Seated, Blake Barger and Carol Sertuche. Land and Needville.â€? cause that is what NewL-N Photo by Natalie Bednorz The next location was First is essentially all strategic, he said. about.â€?

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‹…‡ ƒ”Â?‡”• ‘‘’ Â?Â…Ǥ ™ƒ• ˆ‘—Â?†‡† ‹Â? —Ž› ‘ˆ ͳ͜͝Ͳ ƒÂ?† ‹• Ž‘…ƒ–‡† ‹Â? ÂŽ ƒÂ?’‘ǥ ‹”Â? ƒ‹Â?‡• ‰”ƒ†—ƒ–‡† ˆ”‘Â? ÂŽ ƒÂ?’‘ ‹‰Š …Š‘‘Ž ‹Â? ͳ͝ͺͳ ƒÂ?† Â?‘˜‡† –‘ ‘—•–‘Â? –‘ ™‘”Â? ™‹–Š Š‹• ˆƒ–Š‡” ‹Â? –Š‡ Ď?Ž‘‘”‹Â?‰ „—•‹Â?॥Ǥ Â? ͳ͝ͺ͝ Š‡ Â?ƒ””‹‡† –Š‡ Ž‘˜‡ ‘ˆ Š‹• ÂŽÂ‹ÂˆÂ‡ÇĄ —•‹‡ Â?†‡”•‘Â?ÇĄ ÂŽ ƒÂ?’‘ ‹‰Š …Š‘‘Ž ƒŽ‡†‹…–‘”‹ƒÂ? …Žƒ•• ‘ˆ ͳ͝ͺ͸ǥ ƒÂ?† –Š‡› •‡––Ž‡† †‘™Â? ‹Â? ÂƒÂ–Â›ÇĄ ‡šƒ•Ǥ ƒÂ?–‹Â?‰ –‘ •–ƒ”– ƒ ˆƒÂ?‹Ž›ǥ –Š‡› Â?‘˜‡† „ƒ…Â? Š‘Â?‡ –‘ ÂŽ ƒÂ?’‘ ‹Â? ͳ͝͝ʹ ƒÂ?† ‹”Â? •–ƒ”–‡† Š‹• ‘™Â? „—•‹Â?॥Ǥ ‡•‹‰Â? ‡Â?–‡” ƒ”’‡–• ™ƒ• Ž‘…ƒ–‡† ‹Â? †‘™Â?–‘™Â? ÂŽ ƒÂ?’‘ǥ ™Š‡”‡ ‹”Â? ™‘”Â?‡† •‹†‡ „› •‹†‡ ™‹–Š Š‹• Â?‘–Š‡”ǥ ‹Â?–‡”‹‘” Â†Â‡Â…Â‘Â”ÂƒÂ–Â‘Â”ÇĄ ‘•‡Â?ƒ”› ‹ŽŽ‹ƒÂ?•Ǥ ‘”Â?‹Â?‰ ™‹–Š ƒ †‡…‘”ƒ–‘” Â‡Â˜Â‡Â”Â›Â†ÂƒÂ›ÇĄ Š‡ Ž‡ƒ”Â?‡† Â?ƒÂ?› ˜ƒŽ—ƒ„Ž‡ –Š‹Â?‰• –Šƒ– ’”‘˜‡† –‘ „‡ ‡••‡Â?–‹ƒŽ ‹Â? Š‹• Ž‹Â?‡ ‘ˆ ™‘”Â?Ǥ ‹˜‡ ›‡ƒ”• ÂŽÂƒÂ–Â‡Â”ÇĄ ‹”Â? ’—”…Šƒ•‡† ƒ ͳ͝ǥͲͲͲ •“—ƒ”‡ ˆ‘‘– ™ƒ”‡Š‘—•‡ ƒÂ?† ‘’‡Â?‡† ÂŽ ƒÂ?’‘ ƒ”’‡– —–Ž‡–Ǥ ”‹Â?‰‹Â?‰ ‹Â? ‘˜‡” Í„ͳͲͲǥͲͲͲ ‘ˆ ‹Â?˜‡Â?–‘”›ǥ ‹Â?nj•–‘…Â? Ď?Ž‘‘”‹Â?‰ ™ƒ• Â?‘™ ‹Â?Â?‡†‹ƒ–‡Ž› ƒ˜ƒ‹Žƒ„Ž‡ ˆ‘” ’—”…Šƒ•‡Ǥ Š‹• „—•‹Â?॥ Â?‘˜‡ …‘—Ž† Â?‘– Šƒ˜‡ Šƒ’’‡Â?‡† ™‹–Š‘—– –Š‡ Š‡Ž’ ‘ˆ ÂŽ ƒÂ?’‘Â?‹ƒÂ?• ‘„‡”– ‡•ƒÂ? ƒÂ?† ƒ˜‹† ƒŽÂ?ƒÂ?Ǥ ‹”Â? ‹• ‰”ƒ–‡ˆ—Ž –‘ „‘–Š ‘„‡”– ƒÂ?† ƒ˜‹†Ǥ Â? ʹͲͲ͸ǥ ‹”Â?ǯ• •—……‡••ˆ—Ž „—•‹Â?॥ ”‡…‡‹˜‡† ƒ •’‡…‹ƒŽ ‹Â?˜‹–ƒ–‹‘Â? –‘ Œ‘‹Â? ƒ …‘‘’‡”ƒ–‹˜‡ …ƒŽŽ‡† Dz ƒ”’‡– Â?‡ Ž‘‘” ĆŹ ‘Â?‡Ǥdz ƒ”’‡– Â?‡ ‹• ƒ ‰”‘—’ ‘˜‡” ͳǥͲͲͲ Ď?Ž‘‘”‹Â?‰ ”‡–ƒ‹Ž‡”• –Šƒ– Šƒ˜‡ ’—ŽŽ‡† –‘‰‡–Š‡” –Š‡‹” ”‡•‘—”…‡• ‡Â?ƒ„Ž‹Â?‰ –Š‡Â? –‘ ‘ˆˆ‡” –Š‡ „‡•– ’”‘†—…–•ǥ ™ƒ””ƒÂ?–‹‡•ǥ ƒÂ?† Ď?‹Â?ƒÂ?…‹Â?‰ ‘’–‹‘Â?• –Š‡ ‹Â?†—•–”› Šƒ• –‘ ‘ˆˆ‡”Ǥ ‘‹Â?‹Â?‰ –Š‹• …‘‘’‡”ƒ–‹˜‡ Šƒ• „”‘—‰Š– ÂŽ ƒÂ?’‘ ƒ”’‡– Â?‡ǯ• •‡”˜‹…‡ ƒÂ?† ’”‘†—…– “—ƒŽ‹–› –‘ ƒ Ď?‹˜‡ •–ƒ” Ž‡˜‡ŽǤ ÂŽ ƒÂ?’‘ ƒ”’‡– Â?‡ ‹• ‘Â? –Š‡ …—––‹Â?‰ ‡†‰‡ ƒ– ƒŽŽ –‹Â?‡•Ǩ Š‡› †‘Â?ǯ– Œ—•– •‡ŽŽ …ƒ”’‡–Ǥ Š‡› ‘ˆˆ‡” ƒŽŽ –›’‡• ‘ˆ Ď?Ž‘‘”‹Â?‰ •—…Š ÂƒÂ•ÇŁ –‹Ž‡ǥ ÂŠÂƒÂ”Â†Â™Â‘Â‘Â†ÇĄ ˜‹Â?›Žǥ …‘”Â?ÇĄ ƒÂ?† „ƒÂ?„‘‘Ǥ Š‡› ƒŽ•‘ ‘ˆˆ‡” …—•–‘Â? ‰”ƒÂ?‹–‡ …‘—Â?–‡”–‘’• ƒÂ?† –Š‡› ƒ”‡ †‹•–”‹„—–‘”• ‘ˆ ‘’ Â?‘„• ƒÂ?† ‡ƒ‰—ŽŽ ‹‰Š–‹Â?‰Ǥ Â? ƒ††‹–‹‘Â?ÇĄ –Š‡› •‡ŽŽ ƒÂ?† ‹Â?•–ƒŽŽ …—•–‘Â? ™‹Â?†‘™ …‘˜‡”‹Â?‰• ƒÂ?† ‘ˆˆ‡” ’”‘ˆ‡••‹‘Â?ƒŽ …Ž‡ƒÂ?‹Â?‰ ‘ˆ …ƒ”’‡– ƒÂ?† …‡”ƒÂ?‹… –‹Ž‡Ǥ ƒÂ?› ’‡‘’Ž‡ Â•ÂƒÂ›ÇĄ Dz Š‡ Â?‡› –‘ ƒ •—……‡••ˆ—Ž „—•‹Â?॥ ‹• Ž‘…ƒ–‹‘Â?ÇĄ Ž‘…ƒ–‹‘Â?ÇĄ Ž‘…ƒ–‹‘Â?Ǥdz ‹”Â? „‡Ž‹‡˜‡• –Šƒ– ‹• ‘Â?Ž› ŠƒŽˆ –”—‡Ǥ Š‡ ‘–Š‡” ŠƒŽˆ –‘ Šƒ˜‹Â?‰ ƒ •—……‡••ˆ—Ž „—•‹Â?॥ ‹• Šƒ˜‹Â?‰ –Š‡ ‰”‡ƒ–‡•– ‡Â?’Ž‘›‡‡• ƒÂ?† ‹”Â? …Žƒ‹Â?• –‘ Šƒ˜‡ Œ—•– Â–ÂŠÂƒÂ–ÇŁ ƒ„› ‡”Â?ƒÂ?Â†Â‡ÂœÇĄ ͳͳ ›‡ƒ”• ‹Â? ”‡•‹†‡Â?–‹ƒŽ ”‡–ƒ‹Ž •ƒŽ‡•Ǣ ”‹ƒÂ? ˜‡–Ž‹Â?ÇĄ ͳͳ ›‡ƒ”• ‘ˆ •ƒŽ‡• Â?ƒÂ?ƒ‰‡Â?‡Â?–ǥ ƒ–‹‘Â?ƒŽ ……‘—Â?– ‘‘”†‹Â?ÂƒÂ–Â‘Â”ÇĄ ƒÂ?† ’‡…‹ƒŽ‹•–Ǣ Ž„‡”– ÂƒÂ˜ÂƒÂœÂ‘Â•ÇĄ ͳͲ ›‡ƒ”• ‘ˆ „—‹Ž†‡” ƒÂ?† …‘Â?Â?‡”…‹ƒŽ •ƒŽ‡•Ǣ ‘•‡Â?†‘ Â‰Â—Â‹ÂŽÂƒÂ”ÇĄ Íť ›‡ƒ”• ‘ˆ ™ƒ”‡Š‘—•‡ Â?ƒÂ?ƒ‰‡Â?‡Â?– ƒÂ?† …ƒ”’‡– ƒÂ?† –‹Ž‡ …Ž‡ƒÂ?‹Â?‰ –‡…ŠÂ?‹…‹ƒÂ?Ǣ ƒ– ›‘Â?•ǥ ͸ ›‡ƒ”• Â?•–ƒŽŽƒ–‹‘Â? ƒÂ?ƒ‰‡” ƒÂ?† ‹”‡…–‘” ‘ˆ —”…Šƒ•‹Â?‰Ǥ

‡šƒ•Ǥ ‰”‘—’ ‘ˆ ƒ”‡ƒ ”‹…‡ ˆƒ”Â?‡”• •ƒ™ –Š‡ Â?‡‡† ˆ‘” ™ƒ”‡Š‘—•‡ •’ƒ…‡ –‘ •–‘”‡ ”‹…‡ –Šƒ– ™ƒ• •Š‘…Â?‡†ǥ †”‹‡† ƒÂ?† •ƒ…Â?‡† ‹Â? –Š‡ Ď?‹‡Ž†Ǥ ˆ–‡” „‡‹Â?‰ •ƒ…Â?‡† ‹Â? –Š‡ Ď?‹‡Ž†ǥ –Š‡› ™‘—Ž† „”‹Â?‰ –Š‡ •ƒ…Â?‡† ”‹…‡ –‘ ƒ”‡ƒ ™ƒ”‡Š‘—•‡• –‘ „‡ •–‘”‡† —Â?–‹Ž –Š‡› …‘—Ž† •‡ŽŽ –Š‡ ”‹…‡ –‘ –Š‡ ”‹…‡ Â?‹ŽŽ•Ǥ Â? ͳ͚͜͝ǥ –Š‡ …‘‘’ „—‹Ž– –Š‡ Â?‘•– Â?‘†‡”Â? ”‹…‡ †”›‡” ‹Â? –Š‡ ƒ”‡ƒ ‹Â? ÂŽ ƒÂ?’‘ ™‹–Š ƒ –‘–ƒŽ …ƒ’ƒ…‹–› ‘ˆ ;͸ǥͲͲͲ …™–Ǥ Šƒ– „—‹Ž†‹Â?‰ ‹• •–‹ŽŽ „‡‹Â?‰ —•‡† –‘†ƒ›Ǥ ˜‡” –Š‡ Â?‡š– •‡˜‡”ƒŽ Â†Â‡Â…ÂƒÂ†Â‡Â•ÇĄ –Š‡ †”›‡” ™ƒ• ‡š’ƒÂ?†‡† –‘ ƒ –‘–ƒŽ …ƒ’ƒ…‹–› ‘ˆ ͚͡͡ǥͲͲͲ …™–Ǥ ƒ”Ž› ‘Â? –Š‡ …‘‘’ •–ƒ”–‡† •‡ŽŽ‹Â?‰ ˆ‡”–‹Ž‹œ‡” ƒÂ?† ƒ‰”‹…—Ž–—”ƒŽ …Š‡Â?‹…ƒŽ•Ǥ Â? ͳ͚͝ʹǥ ‹…‡ ƒ”Â?‡”• ‘‘’ ’—”…Šƒ•‡† ƒ Ž‘…ƒŽ ˆ—‡Ž ƒÂ?† ‘‹Ž ÂŒÂ‘Â„Â„Â‡Â”ÇĄ ƒÂ?† ‡Â?–‡”‡† ‹Â?–‘ –Š‡ „—ŽÂ? ”‡Ď?‹Â?‡† ˆ—‡Ž †‡Ž‹˜‡”› „—•‹Â?॥Ǥ Â? ͳ͚͜͝ǥ –Š‡ …‘‘’ ’—”…Šƒ•‡† ƒÂ? ‡š‹•–‹Â?‰ –‹”‡ „—•‹Â?॥Ǥ Š‡Â? ‹Â? ͳ͝ͺͺǥ ‹…‡ ƒ”Â?‡”• ‘‘’ „—‹Ž– ‹–• …—””‡Â?– ‘ˆĎ?Â‹Â…Â‡Č€ÂƒÂ—Â–Â‘ •‡”˜‹…‡ …‡Â?–‡”Ǥ Š‹• ˆƒ…‹Ž‹–› Š‘—•‡• –Š‡ …‘‘’ǯ• ‘ˆĎ?‹…‡•ǥ ˆ—‡Ž ‘’‡”ƒ–‹‘Â?ÇĄ ƒÂ?† ƒÂ? Â‡Â‹Â‰ÂŠÂ–ÇŚÂ„ÂƒÂ› •‡”˜‹…‡ …‡Â?–‡”Ǥ Š‡ …‘‘’ ‘ˆˆ‡”• ‹–• …—•–‘Â?‡”• •Â?ƒŽŽ –‹”‡•ǥ ’ƒ••‡Â?‰‡” ƒÂ?† Ž‹‰Š– –”—…Â? –‹”‡•ǥ Â?‡†‹—Â? –”—…Â? –‹”‡ǥ ‹Â?†—•–”‹ƒŽ –‹”‡•ǥ ƒÂ?† ƒ‰”‹…—Ž–—”ƒŽ –‹”‡•Ǣ ‹Â? ƒ††‹–‹‘Â? –‘ ’”‘˜‹†‹Â?‰ •‡”˜‹…‡ ™‘”Â?Ǥ ‡˜‡”ƒŽ ›‡ƒ”• ÂƒÂ‰Â‘ÇĄ ‹…‡ ƒ”Â?‡”• „‡…ƒÂ?‡ ƒ ”Ǥ ‹”‡ ƒˆĎ?‹Ž‹ƒ–‡ †‡ƒŽ‡” ƒÂ?† Šƒ• ‡Â?Œ‘›‡† –Š‡ Â?ƒÂ?› „‡Â?‡Ď?‹–• –Š‹• ’”‘‰”ƒÂ? Šƒ• –‘ ‘ˆˆ‡”Ǥ —””‡Â?–Ž›ǥ –Š‡ …‘‘’ Šƒ• ‘Â?‡ …‡”–‹Ď?‹‡† Â?ƒ•–‡” Â?‡…ŠƒÂ?‹… ƒÂ?† ‘Â?‡ –‡…ŠÂ?‹…‹ƒÂ?Ǥ Š‡ •‡”˜‹…‡ …‡Â?–‡” ‡Â?’Ž‘›‡‡• ƒ”‡ Š‡ƒ†‡† „› —”–‹• Â”Â‹Â–ÂœÇĄ ‡”˜‹…‡ ‡Â?–‡” ƒÂ?ƒ‰‡”Ǥ ‹• •–ƒˆˆ ‹• …‘Â?’”‹•‡† ‘ˆ Ď?‹˜‡ –‹”‡ –‡…ŠÂ?‹…‹ƒÂ?•ǥ –™‘ ƒ—–‘ –‡…ŠÂ?‹…‹ƒÂ?•ǥ ƒÂ?† –Š”‡‡ •ƒŽ‡• …‘—Â?ÇŚ –‡” ‡Â?’Ž‘›‡‡•Ǥ Š‡ …‘Â?’ƒÂ?› ƒŽ•‘ ‘’‡”ƒ–‡• –™‘ •‡”˜‹…‡ –”—…Â?• ƒÂ?† –™‘ ˆ—‡Ž †‡Ž‹˜‡”› –”—…Â?•ǥ ƒÂ?† •‡”˜‹…‡ Šƒ”–‘Â? ‘—Â?–› ƒÂ?† •—””‘—Â?†‹Â?‰ …‘—Â?–‹‡•Ǥ ‡…‡Â?–Ž›ǥ ‹…‡ ƒ”Â?‡”• ’—”…Šƒ•‡† ŠƒŽˆ ƒ …‹–› „Ž‘…Â? ƒ…”‘•• –Š‡ ƒŽŽ‡› ˆ”‘Â? ‹–• ‡š‹•–‹Â?‰ ˆƒ…‹Ž‹–› ™‹–Š ’ŽƒÂ?• –‘ „—‹Ž† ƒ Â?‡™ •–‘”‡ ˆ”‘Â?– ƒÂ?† Â?‘”‡ •‡”˜‹…‡ „ƒ›•Ǥ Š‹• Ž‘…ƒ–‹‘Â? ™‹ŽŽ ‰‹˜‡ –Š‡ ‘‘’ ˆ”‘Â?–ƒ‰‡ ‘Â? ƒ Â?ƒ‹Â? –Š‘”‘—‰Šˆƒ”‡ ‹Â? –‘™Â?Ǥ

‹”Â? ƒ‹Â?‡• Šƒ• „‡‡Â? ‹Â? –Š‡ Ď?Ž‘‘”‹Â?‰ „—•‹Â?॥ ‹Â? ÂŽ ƒÂ?’‘ ˆ‘” –™‡Â?–› ›‡ƒ”• ƒÂ?† –ŠƒÂ?Â?• –‘ –Š‡ ˜ƒŽ—ƒ„Ž‡ •—’’‘”– ‘ˆ –Š‹• ™‘Â?†‡”ˆ—Ž …‘Â?Â?—Â?‹–›ǥ Š‡ Ž‘‘Â?• ˆ‘”™ƒ”† –‘ –Š‡ Â?‡š– –™‡Â?–› ’Ž—• ›‡ƒ”•Ǩ

2371 East Jackson St., El Campo • 979.541.5600

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Leather and saddle work is very labor intensive, he said, adding it’s not very rewarding to most people. “Uncle Frank was more of a crafts(Continued from Page 9) man. Got into building saddles and said businesses wanted to locate beladies’ handbags. He actually studied hind Evans Park to access electricity. to be tailor in Vienna. I don’t know “Dad was in that location until how he got off into the shoe repair. 1944 and built the shop here in 1946; “He was more meticulous. Dad added on to it a couple times,â€? he was very good, he was more of a joursaid. “Dad moved in 1946 when I was neyman-type worker. He got the work about four years old. We lived next done, he got it done well.â€? door. When he changed it to ChoShoe repair shops are disappearmout’s Shoe Hospital, I don’t know. ing fast, Chomout added. There were That’s basically the story.â€? once shops in Wharton, Victoria, Bay Anton married Annie Dornak a City and Palacios, but few now recouple years before the shop opened. main. Her father built the swimming pool “I just outlived the competition,â€? out at the American Legion. Chomout said. “I’m hoping I can “This was in the 1920s with mules make another ďŹ ve years.â€? and drag boxes,â€? Chomout said. “In At 70 years old, he is beginning to other words, they had a little box that limit the amount of work he takes in. made kinda of a scraper. At one time “I had been more active with canthat was the only swimming pool bevas work, but I just can’t do it anytween Houston and Victoria. It was more, he said. “I’m the last shoe shop called the Red Hill Natatorium.â€? functioning in Wharton County.â€? Anton’s brother, Joe, also immigratThe knowledge and skills of leathed to the U.S. He worked in shoe repair er working are not easily obtainable, too, but moved his shop to Yoakum. he said, adding he wouldn’t know Dick Chomout cut his teeth in the how a person would even get their shoe repair business, honing his skills Reecting Back: Dick Chomout sits among tack and saddlery in his shoe repair shop. At 70 foot in the door in this day and age. from his father’s expertise. Chomout said he is not looking for an years old, he has worked in the same shop since 1968 when he took over Chomout’s Shoe Hospital “I grew up in here,â€? he said. “I from his father. apprentice. L-N Photo by Natalie Bednorz wouldn’t know the years, but I have “Right now, I don’t want anybody an older sister that married. She and under my feet,â€? he said. “I’ll probher husband were living in California ably have to do something about that Anton had left two brothers and a sister to come to and Mother would write letters to her. Back at that the United States. Two of them still live in Prague in when I need to get some help in here. I don’t want to time, if Mother and Dad needed the kids to stay out of the Czech Republic. Another cousin lives in Germany. say that I don’t have faith in people’s work ethic. school to work, that was a legitimate excuse. “But by doing things myself, I don’t have to check The sign on the door of the shoe hospital reads ‘“Dad kept little Dickie home from school to help “MluvĂ­me eskyâ€? or “We speak Czech.â€? everything they do to make sure it’s done right the with the shop because he was busy,’ she would write “I speak some Czech,â€? Chomout said. “There are a ďŹ rst time and the way I want it done. This way, when to my sister,â€? Chomout said. lot of people around El Campo who speak Czech u it goes out the door, it’s done the way I want it.â€? After graduating from El Campo High School in ently, but let’s just say I’m one of the younger ones There was a time, in the era of Urban Cowboy, 1959, he attended Wharton County Junior College that can still carry on a conversation of sorts. when Chomout said he had up to 15 salesmen coming and later, Sam Houston State University where he “There are a lot of customers who see that little ‘we to his door every week. Now the pace of cowboy boot received his bachelor’s in business in 1966. speak Czech’ sign and here they come ... it’s getting salesmen has slowed a bit, but the piles of shoes to be “I joined the National Guard unit in Huntsville lost. Do you know St. Nick was a Czech?â€? repaired still line the oor. in 1963 and then in September of 1964 went back to “I know I’m getting a lot slower than I once as, a Chomout has two children, but neither of them folschool with a little attitude about education,â€? he said. lowed in his footsteps as a shoe repair man. hell of a lot slower than I used to be,â€? he smiled. “I like Chomout worked as a guard at the Hunstville penito think that I am more meticulous now.â€? tentiary during his on-and-off stint in college. With all the boots, shoes and tack crowding his “Getting a weekend off was horrible, damn near work room, Chomout’s skills remain in high demand. impossible,â€? he said. “It was 12 days on and two off for And the craziest request he has ever gotten? $305 a month.â€? “Years ago, I was asked to help make a snake-skin After graduating in May 1966, he married his wife bikini,â€? Chomout said. “It was for a fundraiser, Rotary Brenda and settled in a job as an accountant. or something like that. I think the darn thing brought “I graduated college with money in the bank, not in $300. That was a long time ago.â€? much, but enough to start a business and a family.â€? While the shoe repair industry has remained the In 1968, Anton was involved in a severe auto acsame, it’s the amount of people getting into it that has cident. changed, he said. “When he had that wreck, it kind forced our hand “Some mechanics are self taught, but this trade on everything,â€? Chomout said. “So we moved back hasn’t changed in 50 years,â€? Chomout said. “I’m workhere at the end of 1968 and I‘ve been here ever since.â€? ing with equipment that is older than I am.â€? Taking over the family business, Chomout said he Shoe stretchers, pins and iron moldings scatter the was able to reconnect with family and friends once he work room. moved back home. “That one machine in the back, I have a picture of “I liked working in the accounting department beDad and Uncle Frank standing in front of it in 1926,â€? cause it was fun, it was a challenge,â€? he said. “We deChomout said. “I told Dad, ‘I think I’m going to get a difcided to come back here because my wife is from Edna, ferent ďŹ nisher, a different machine.’ He said, ‘Boy, that and I just decided to raise my family in El Campo. SOB wore me out and it will probably wear you out.’ Original Crew: Rudolf Dornak (l-r), Joe Chomout, “Dad always thought family was the most impor“And he ain’t far wrong - a lot of these tools will last Anton Chomout and Pedro Barrajas all worked in the tant thing,â€? he added. forever if you take care of them.â€?

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IN BUSINESS SINCE 2001

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We are Farmers! Home, Auto, Life Insurance Specialists! 1802 N. Mechanic, El Campo • 979.541.5915

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We’re proud to help you maintain your health and ďŹ tness goals for years to come! 3703 FM 2765, El Campo • 979.543.2348

IN BUSINESS SINCE 1983

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Proud to be able to serve the El Campo community for 29 years. A big thank you from the VonDerAu Ford Family to yours.

Proud to be part of El Campo’s business fabric for 27 years! 116 E. First, El Campo • 979.543.1691

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