Liberty Hill Independent Monthly - July 2022 by The Liberty Hill Independent

July 2022 | LHIndependent.com

Food Truck Roundup: Liberty Hill’s Best Mobile Restaurant Offerings p.10

Area Cattle Ranchers Take Pride in Raising Beef for Local Tables p.24

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YOUR TRUSTED LIBERTY HILL EXPERTS FAMILY OWNED & OPERATED SINCE 2012

CONTENTS FEATURES 8 | HERE COMES THE JUDGE

A Q&A interview with Liberty Hill Municipal Court Judge Kevin Madison

10 | LOCALLY DELICIOUS

Food trucks finding permanent homes in Liberty Hill

14 | HOMELESSNESS IN LIBERTY HILL While the local homeless population is growing, Operation Liberty Hill offers support and assistance

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18 | LHISD TEACHER OF THE YEAR

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BEFORE

20 | MADE IN LIBERTY HILL

From unique furniture to hot sauce to promotional products, Liberty Hill is home to a number of locally-made items

24 | LOCALLY GROWN

Liberty Hill area cattle ranchers take pride in providing beef for local tables

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20 500+ FIVE STAR REVIEWS

What’s new in Liberty Hill

ABOUT OUR COVER

27 | WORSHIP GUIDE

Find a church home in Liberty Hill

28 | LOCAL EVENTS

AFTER

Local entertainment coming in July

From left, Greg Dahl and Chase Kerlin are partners in Olive & Wool Furniture, a furniture design and manufacturing business in Liberty Hill. PHOTO BY STACY COALE

www.LHIndependent.com The information in this publication was compiled with great care to assure the accuracy of editorial content and advertising copy. Liberty Hill Independent Monthly and its parent company assume no liability for the accuracy of the information reported to us herein, and the opinions expressed do not necessarily reflect the views of the publisher. For advertising rates and information, or to obtain additional copies, call (512) 778-5577 or send email to news@LHIndependent.com. This publication is truly a collaborative effort of experienced journalists, a professional design team, advertising specialists and many others passionate about sharing the story of Liberty Hill, Texas. Copyright©2022 Texas Independent News Corp./Liberty Hill Independent. All rights reserved. No part of this publication may be reproduced in any form or by any means without permission in writing from the publisher.

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J U LY 2 0 2 2 | Liberty Hill Independent Monthly

BIZ BRIEFS: What’s New?

options for customers.

OTHER NOTABLE PROJECTS

Latest business openings and what’s coming soon to Liberty Hill

• Angela Ronzoni’s Pizzeria, 9073 State Hwy. 29 • Gathering Grounds, 167 Vaughan St., Bertram

FOOD & BEVERAGE

RETAIL

SERVICES

Dutch Bros Coffee 14200 SH 29 A site permit for Dutch Bros Coffee was approved in June for Dutch Bros Coffee to begin building a location in Liberty Hill. The site, just adjacent to Domino’s and Sonic, will be home to a 950 square foot drive-thru. No timeline for the Liberty Hill location has been set.

Kwality Wholesale Stone 10800 State Hwy. 29

Work Related East Myrtle Lane, Liberty Hill Just south of the Veterans Memorial Park in downtown Liberty Hill, a project called Work Related is underway. A total of 15 separate work cabins will be constructed to provide those who work from home a place to take meetings and conduct office hours. Additionally, a small food truck park with three to five trucks is planned adjacent to the area, which will include The Food Dood and The Rush Coffee ATX trucks.

Freedom’s Secret Ingredient 1651 Loop 332, Main Street Social Catering company Freedom’s Secret Ingredient is opening a restaurant in the former Cosmic Pizza food stall inside Main Street Social. The restaurant will serve empanadas, street corn, street tacos, specialty hot dogs and salads. Cosmic Pizza has moved and joined forces with the Mainstay Kitchen food stall to provide more food

Kwality Wholesale Stone recently opened a new location in Liberty Hill. The company, formed in 2000, has locations throughout the United States and offers customers a wide variety of landscape products including aggregate materials, soils and mulches.

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Got Trash? LHTX Mobile, Liberty Hill Local Ryan Been recently started business Got Trash? LHTX, which is a garbage collection service in Liberty Hill that offers services such as clean outs, appliance removal, furniture removal and construction debris clean up.

Cherokee’s Beauty & Blessings Hair Salon 118 E. Vaughan St., Bertram Cherokee Mather purchased the former Poofy Doo’s salon in Bertram and opened Cherokee’s Beauty & Blessings Hair Salon in June. The salon offers services for men, women and children. El Camino Shuttle Mobile, Liberty Hill El Camino Shuttle is a new private shuttle service in the Liberty Hill area. The shuttle offers transportation for private events like bachelor and bachelorette parties and weddings, services for corporate events and wine tours, and transportation to and from local airports.

OTHER NOTABLE PROJECTS

• Uptown Club, 123 Mourning Dove Lane, Leander • HWY 29 Warehouses, 14500 State Hwy. 29 • Linda’s Beauty Salon, 21 CR 200 #B

• Radiant Salon expansion project, 2921 RR 1869 • Right Space Storage expansion project, 7650 State Hwy. 29 • Emerald Elephant Yoga (above), 167 Vaughan St., Bertram.

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COMMUNITY

Judge Kevin Madison Meet Liberty Hill’s Municipal Court Judge

BY RACHEL MADISON

STAFF WRITER

LHI MONTHLY: What are the most common offenses that come to Liberty Hill’s municipal court? MADISON: First and foremost, traffic. Occasionally subsequent to a traffic stop there will be a possession of drug paraphernalia or alcohol by a minor. After that, it’s city ordinance violations. In Liberty Hill, the City Council wants to try to upgrade the city, make it clean and neat, and keep property values up. It’s not about getting the fine money. We try to work with citizens to get them into compliance. In most cases, if we get compliance, the prosecutor will dismiss the case, and nobody gets paid. LHI MONTHLY: How do you ensure people get a fair trial in a small-town court? MADISON: Making sure defendants’ rights are protected and the court has integrity falls on the judge. That’s one thing I made clear when I decided to become a judge. I stay independent and neutral. In Liberty Hill, there is a good City Council that doesn’t interfere, and the police chief never tries to bend my ear on a case. They understand that my commitment is to the integrity of the court, being impartial, pro-

PHOTO BY RACHEL MADISON

Attorney Kevin Madison wears a lot of hats. He works in private practice, serves as a volunteer firefighter and EMT, and presides as a municipal court judge for several Central Texas cities, including Liberty Hill, Bertram, Lakeway, Briarcliff, Horseshoe Bay and Nolanville. As the municipal judge for Liberty Hill, he hears everything from traffic violation and code violation cases to public intoxication and disorderly conduct cases. Because he is an attorney, Madison also serves as a state magistrate, meaning anytime the local police department needs an arrest warrant or a blood search warrant, he is available around the clock to provide those warrants. viding a fair trial for everybody, listening to everybody and all the evidence, and in some cases, giving people a break when they need a break, like if they are out of work or are a single parent. The ultimate compliment is when someone says they don’t agree with my decision, but that they got a fair trial. It’s about mutual respect. I get a lot better response when I show people respect. Every one of my courts runs that way.

After all the preparations, we hold court. I go through people’s rights with them, and then offer them the opportunity to discuss their case with the prosecutor if they would like. From there, I offer people different options, like taking a driver safety course for a traffic ticket, and depending on what they want to do, we will reset the case, meaning we either worked something out or they decided they want to go to trial.

LHI MONTHLY: How many cases were tried in your court in the past year? MADISON: It’s not many that get tried. I would say less than 10 percent of my cases go to trial. In the past year, I’ve probably had about 25 go to trial among all my courts.

LHI MONTHLY: What do you enjoy most about your job? MADISON: The most rewarding part is interacting with people and listening to what they are saying and giving them a fair trial. It’s important to bring integrity into the justice system. The court is a reflection of the City and the judicial system, too. When I have young defendants, I often ask them what they like to do in school or what their plans are after graduation. I ask them to check back with me, and I love getting emails from people. It is rewarding to me to see people in court, learn about them, treat them well, and then hear back from them at some point in the future and learn that they’ve turned things around and things are going well for them.

LHI MONTHLY: Describe a typical day for you in Liberty Hill. MADISON: I hold court in Liberty Hill twice a month. I start with a conference with the court clerk and go over the paperwork for the day. I look at the docket sheets and sign any paperwork that is needed. One thing I do that’s different than other judges, is that I have my court clerks send me paperwork every day, and I get it done as it comes in, instead of waiting until I visit that particular city.

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LHI MONTHLY: Why did you choose this

career path? MADISON: It was just something I was interested in. I was a police officer for seven years, and then I went to law school and became an attorney. I also had an interest in serving as an associate judge. I mentored under a judge in Cedar Park as an associate judge, and eventually became the presiding judge in Cedar Park. After that, I picked up several other cities. A lot of small cities can’t afford a full-time judge, so they have a part-time judge who comes in and handles the docket and signs the paperwork, and that’s what I do now for several cities. LHI MONTHLY: What advice do you have for people going to municipal court? MADISON: When you have a court case, just go to court. It’ll get worked out. Money doesn’t concern good judges. It’s better to come and take care of it than moving to a warrant and getting arrested. I operate a safe harbor court, which means if you voluntarily come in and you have a warrant, we will not arrest you. There is no need to get arrested when you get pulled over on the highway with your children. Just come in and we will set your case for court, and 99 percent of the time, we will get it worked out.

J U LY 2 0 2 2 | Liberty Hill Independent Monthly

FOOD

(Above) The Rush Coffee ATX and The Food Dood will have a permanent home at The Backyard, a food truck park planned for Myrtle Lane. (Right) Olga Nabarrete’s Mini Cruncy Tacos truck is located permanently at LH Food Truck Court on SH 29 and CR 214. PHOTOS BY RACHEL MADISON

FOOD TRUCK ROUNDUP

Check out Liberty Hill’s best mobile restaurant offerings BY RACHEL MADISON

STAFF WRITER

THE FOOD DOOD/THE RUSH COFFEE ATX

After seeing the movie “Chef” several years ago, in which a fed-up chef decides to change career paths and start a food truck, George Hadden was inspired to start his own food truck called The Food Dood. At the time, Hadden lived in San Diego, owned and ran a deli, and decided opening a food truck was a natural next step. After his food trailer was built, he quickly gained popularity in the San Diego area, setting up at local breweries and wineries and serving food at private events. About a year ago, he and his family decided to relocate to Texas, ending up in Liberty Hill. Hadden brought The Food Dood with him and hit the ground running with local events in the area, like the 2021 Independence Day Spectacular. “It got too expensive to run our businesses in California, so we decided to move out here, but we’ve found that there are a lot of California transplants here that are looking for San Diego-style food,” Hadden said. “It’s a different type of food.” The Food Dood serves a wide variety of items, but most are Californian-inspired Mexican dishes, like carne asada street tacos. “I knew before we moved out here that a lot of people said there wasn’t good California Mexican food here and being only

30 minutes from the border in San Diego, I grew up eating that type of Mexican (food) my whole life,” Hadden added. Other popular dishes from The Food Dood include a California burrito that includes both French fries and avocado; burgers; and loaded tater tots with all the fixings. However, one food truck wasn’t enough for Hadden, so last November, he also opened The Rush Coffee ATX, which is actually a franchise based out of California. His truck in Liberty Hill is the first franchise outside of that state. “The Rush started in my deli in California, but I wanted to bring it to Texas,” he said. “We get our roast from San Diego, so we use the same coffee and syrups, but I create my own drinks for locals all the time, like we have a s’mores latte and a Nutella latte.” Since he opened the coffee truck, Hadden has participated in several Liberty Hill events, like opening day for the Liberty Hill Youth League and setting up every Saturday at Liberty Hill City Park during soccer season. Both of Hadden’s food trucks are gearing up to have a permanent home at The Backyard, a new food truck park planned for Myrtle Lane in downtown Liberty Hill, beginning in August. Hadden said setting up the trucks there will give him more opportunities for expanded menus with both The Food Dude and The Rush Coffee ATX. “All of this is still in the planning stages, and we know we have to be smart about

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it because there’s not a lot of traffic down [Myrtle Lane], but Liberty Hill needs a food truck park,” he said. “We will have live music under the trees and a big covered pavilion with misters and fans to keep people cool. We are excited about doing this, because we are plugged into Liberty Hill and in everything we do, we try to give back to the community.” thefooddood.net and therushcoffee.com

MINI CRUNCHY TACOS

Olga Nabarrete has had her fair share of hardships in recent years, but those hardships are ultimately what inspired her to make the Mini Crunchy Tacos food truck a staple in Liberty Hill. Nabarrete has years of experience working in the restaurant industry in Austin, but in 2019, she left it behind to care for her elderly mother. She moved to Texas with her parents from Mexico at the age of eight, and most of her cooking skills can be attributed to what her mother taught her in their own kitchen while she was growing up. After her mother passed away, Nabarrete decided those recipes needed to be shared. “My mom passed away in my arms in 2021,” she said. “At that time, my husband and I talked and decided to open a food truck. He helped me get it set up, helped me decide on the colors—purple and yellow for the Liberty Hill schools—and we got started.” For a few months, things went well, but in September 2021, Nabarrete lost her hus-

band to COVID, and shortly after lost her brother to COVID, too. Just a week after her brother passed away, her niece was killed in a car accident. “I was so sad; my heart wasn’t in the work,” she said. “I closed the food truck because more problems just kept coming and coming. All my workers decided to look for other jobs and left me by myself. They didn’t want to stay with me because I had so many problems.” Although Nabarrete was considering shutting down her food truck permanently, she thought to herself that she just needed to stand up and carry on. “During that time, I found my current kitchen manager, Rosa [Lujan], and she said she would help me. She told me I had to stand up and do it, and so I did. Now everything is going very well.” Nabarrete has found three other workers in addition to Lujan to help her run her truck, and a permanent location at the LH Food Truck Court on Highway 29 and CR 214 that allows her to be open seven days a week. “My business is growing a lot now,” she said. “All the food I make is fresh every day. I never save the food from one day to the next. Everything is made from scratch, like the tortillas and the sauces.” The most popular menu items at Mini Crunchy Tacos include the mega taco, which is a huge breakfast taco stuffed with sausage, bacon, potatoes and eggs. “Everybody loves the mega taco,” Nabarrete said. “When my husband and I started

the truck, I told him I didn’t like going somewhere and buying a taco that was so tiny. I wanted to eat a big taco. So he told me, ‘OK, make a mega taco.’ So I started with a mega taco for breakfast, but everybody wants a mega taco for every meal, so I can make any taco into a mega taco now.” Nabarrete is constantly thinking up new menu items for her truck, so customers never get bored with her offerings. “I love cooking and I always have new recipes on my mind,” she said. “I sell a lot of chilaquiles and migas con queso. I also have new items all the time.” Nabarrete moved to Liberty Hill from Austin about 13 years ago to give her kids better opportunities in school, adding that’s why she and her husband chose Panther colors for the food truck. Mini Crunchy Tacos is open every day from 7 a.m. to 3 p.m. Facebook.com/mini-crunchy-tacos111486314813217

HOPPY HYDRANT Russell Pugh has always been interested in the restaurant and bar industry, which is why for the last two years, he’s been work-

to see what they thought of the idea, and also worked to get his wife, Lexi, on board. “At first my wife didn’t like the idea, but when I started seeing all the positive feedback from family and friends and where our world is now, we realized the concept would be huge,” he said. “COVID changed people’s perspective and how they dine. People want to be outside more and have somewhere for their kids to play.” The Pughs found a 1984 Pierce Ford custom cab fire truck for sale by the City of Lockhart, and spent several months retrofitting it. “I took the water tank out by cutting the whole backside off the truck, and then framed it with 4X4s on top of the steel frame,” he said. “I put in insulation, cut out a spot for a commercial door, installed a cooling system and a WiFi hot spot, and ultimately created a walk-in cooler that can fit about 16 kegs.” The outside of the truck features eight taps for various beers, as well as touch screens customers can use to purchase their beer. The Pughs say they are the first in Texas to have self-pour technology on a mobile beer bar. Customers purchase a token card, and

money, for safety,” Lexi Pugh said. “We will have to reactivate their card after they pour a certain number of ounces.” Most of the beers are local craft beers. The Pughs also plan on serving seltzers and ciders in the future. In addition to private events, the Hoppy Hydrant is traveling

Smashed Texas Burger Co. – Mobile restaurant serving unique burgers and fries.

Hot Diggity Dawgz – Mobile food truck featuring variety of hot dogs and toppings.

Ze Wurst – German food truck serving schnitzel, bratwurst and other German fare.

Sticky Sweet Cups – Shaved ice truck; permanent location at 535 Hwy. 29 in Bertram

FOOD TRUCK PARKS COMING SOON TO LIBERTY HILL

Rocket Ribz – Mobile restaurant serving pork ribs, beef sliders, a variety of seasoned fries and more

Country Creamery – Traveling trailer serving Bluebell ice cream Lao-Mec Kitchen – Laotian-Mexican fusion dishes; comes to Liberty Hill the first and third Tuesdays of the month in the Higginbotham Brothers parking lot.

then use that to scan and order the beer they want. “You put the card in the reader and it activates the tap and pours the beer, all done by ounce,” she said. “So you could sample all the taps at first if you wanted, and then choose what beer you want to drink.” Another option is to load money through a phone and pay using a QR code at the taps. “After so many beers have been purchased, customers do have to come back and check in before they can load more

Bombs Away – Food truck featuring a flavor profile of East Indian spices meets Texas smoke.

Tiki Island Snow – Traveling snow cone truck

K.O. Barbecue – Liberty Hill’s newest food truck, featuring slow-smoked barbecue and complementary sides; permanent location at LH Food Truck Court, 60 CR 214.

ing tirelessly to create the Hoppy Hydrant, a mobile beer bar based in Liberty Hill. “I got the idea after seeing a shipping container turned into a bar at the South Fork Food Truck Park in Georgetown,” he said. “I was blown away that they took something so simple and turned it into a bar, and that started the gears turning in my head.” After much research, the Pflugerville firefighter considered a fire truck. Pugh spoke with area event coordinators

hoppyhydrant.com

MORE LIBERTY HILL AREA FOOD TRUCKS

Krack of Dawn Kafe – American-style food truck specializing in breakfast; permanent location at LH Food Truck Court, 60 CR 214.

Poppin’ Around Texas – Mobile kettle corn business offering traditional and unique flavors of popcorn as well as fresh-squeezed lemonade.

Russell Pugh’s Hoppy Hydrant offers self service and has multiple beers on tap. (Courtesy Photo)

around the Austin area for different occasions, like the Old Town Festival in Leander, the Fourth of July celebration in Hutto, and community events in the Santa Rita and Rancho Sienna neighborhoods.

3 Girls & A Truck – Traveling trailer serving custom crafted coffee, iced tea, lemonade, snow cones and sweet and savory snacks Higher Elevation Eats – Mobile restaurant offering sweet and savory waffle dishes, as well as chicken and waffles MOM MADE Snowcones – Traveling snow cone truck Flavors of Guam – Food truck serving dishes from Guam, Hawaii and The Philippines.

LH Food Truck Court The LH Food Truck Court, on the corner of Highway 29 and CR 214, has already started gathering food trucks to be mainstays at the court, including Mini Crunchy Tacos, K.O. Barbecue and Krack of Dawn Kafé. Property owner Tess Johnston of Liberty Hill said she is working on finding two other food trucks to permanently locate at the court and has plans to add tables and other amenities to make the court more comfortable for customers. In the future, Johnston also plans on opening an outdoor marketplace at the same location with arts and crafts vendors as well as farmer’s market-style vendors. The Backyard Just south of the Veterans Memorial Park in downtown Liberty Hill on Myrtle Lane, a project called Work Related is underway. A total of 15 separate work cabins will be constructed to provide those who work from home a place to take meetings and conduct office hours. Additionally, a small food truck park called The Backyard with three to five trucks is planned adjacent to the area, which will include The Food Dood and The Rush Coffee ATX trucks, according to owner George Hadden, as well as a dessert food truck. The food truck park will include plenty of covered seating, misters and fans, a play area for children and a small area for live music. The Backyard is set to open Aug. 5.

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COMMUNITY

Hope keeps homeless veteran striving to survive Liberty Hill man served in the US Army

BY SCOTT AKANEWICH

STAFF WRITER

Events happen in one’s life that are sometimes difficult to rebound from. Regardless of how much resilience an individual may have locked away in their inner being, a particular obstacle can simply be too much to overcome – an occurrence that may seem at the time to be a momentary bump in the road, but has the potential to slowly and surely develop into a snowball whose momentum can’t be slowed down once it gains steam. Such is the case for Darrell King. An Austin native, King said he found himself out of work 30 years ago from his vocation in the construction field due to an influx of immigrants that flooded the workforce and made skilled workers such as himself expendable to many employers more concerned about cheaper labor than quality craftsmanship. “I was building houses for many years,” said King. “I planned on it being a career because it was something I loved to do.” Unfortunately for King, one thing led to another and he found himself on the streets without a place to call home and he has been there ever since. “The thing about being homeless,” said King, now 59, “is once you become homeless, it’s hard to get out of being homeless.” Serving his country King enlisted in the National Guard in 1981 and found purpose in wearing the uniform of his country. “I got back from basic training and really felt like somebody,” he said. “I was really gung-ho.” King’s military occupational specialty was being a wheeled vehicle repairer – a mechanic in civilian terms . He soon realized he wanted to make the military a career. But, each time he attempted to move up to active-duty status, he was rebuffed for one reason or another, he said. “I put in a request,” said King. “But, I never heard back from them.” So, after seven years of serving in his part-time role, he left it all behind. According to the U.S. Department of Housing and Urban Development, there

are over 40,000 homeless veterans across America, comprising approximately 13 percent of the country’s homeless population. Nomadic life Over the years, King has moved around the greater Austin area, spending time in Williamson and Travis counties in places like Leander and Liberty Hill. He said it’s not always easy to find a place to settle. “Sometimes it’s hard to find anywhere to camp or sleep,” he said. “Seems like there’s always someone trying to chase you off.” King owns a 2001 Ford Crown Victoria, which acts as a makeshift residence and helps shield him from the unforgiving summer heat Central Texas offers up, as well as the bone-chilling winter cold that has gripped the area in recent years. However, having a vehicle is only half the bargain as gas prices continue to rise and there’s also the matter of where to pull over on a daily basis, said King. “Try finding a place to park where nobody will bother you,” he said. “I was at a gas station, looked up and saw the price on the sign and said ‘Oh, well. Can’t do that.’ Everything keeps going up.” Oasis of hope King finds ways to earn a bit of money here and there hauling scrap metal or junk and selling copper he collects, but it’s hardly enough to make a living. Which is where Operation Liberty Hill comes in. The rescue mission – which was founded in 2008 – provides various kinds of assistance to at-risk and homeless people, with King among the ranks of those who visit regularly to make use of the food pantry and other services. Susan Baker, executive director of Operation Liberty Hill, said the assistance she and her staff offer people like King always seems as if it falls short. “Honestly, it can be overwhelming,” she said. “It feels like you can’t help enough.” For King, OLH represents help from a divine source, he said. “I thank God Operation Liberty Hill is here,” said King. “Some friends told me about it and then I met Susan. I can honestly say it saved my life.” According to Baker, everything OLH does

Liberty Hill Independent Monthly | J U LY 2 0 2 2

is based on a basic premise. “We’re a Christ-centered organization,” said Baker. “We have a chapel where our clients are free to worship.” Baker said OLH helped to retrieve a copy of King’s Department of Defense Form 214 – which is the military’s certificate of release from active duty – and is a veteran’s ticket to gaining access to the Veterans Administration’s many services, including health care. “For a veteran, that form is everything,” she said. “It’s what entitles you to their benefits.” Questions without answers King said he often wonders why everything has CONTINUED ON FOLLOWING PAGE

Darrell King and Operation Liberty Hill executive director Susan Baker outside the rescue mission’s headquarters located on Highway 183. PHOTO BY SCOTT AKANEWICH

Localizing homelessness Veterans among a growing number BY SCOTT AKANEWICH

STAFF WRITER

About the last thing one would expect in a place like Liberty Hill is a homeless population. However, with the growth of the city – as well as strict ordinances in Austin that have driven much of its homeless north, it’s a very real proposition. According to Susan Baker, executive director of Operation Liberty Hill, the local rescue mission, the number of homeless clients her organization services has increased in recent years. “We opened the doors of Operation Liberty Hill in February 2012 and like most people in this area, we weren’t aware of a homeless population until someone was found sleeping on our picnic table when we got to the center one morning,” said Baker. “Over the years, we’ve had more and more homeless clients come to OLH, but I’m uncertain about whether they just found out about us or if the number of homeless in this

area has increased. Either way, we have seen a steady increase in homeless clients over the years. For whatever reason, it seems like just in the past year or two, the numbers have risen more rapidly in this area.” Baker noted a large number of local homeless are individuals who once wore the uniform of their country, yet can’t access needed resources. “The fact many of them are veterans is very disturbing,” she said. “But, it’s due to the lack of veterans services in this area.” Currently, Operation Liberty Hill services 18 homeless clients. “Our homeless population utilizes our food pantry and we’re able to modify the items they receive to fit their ability to prepare their food. Some of them have a grill and others have nothing to heat food. We give them food with pop-top cans, peanut butter and other proteins that don’t need preparation,” said Baker. “They get clothing CONTINUED ON FOLLOWING PAGE

Localizing

Veteran

CONTINUED FROM PREVIOUS PAGE

turned out the way it has. “I’ll just say to myself, ‘What did I do so wrong to not be able to be normal?’” he said. “I’m not crazy and it’s not like I got fired – I just lost my job.” King – who was married three times – said he has family in Leander. Although his mother passed away in 2016, he has a brother and two sisters he isn’t in contact with. “I think maybe they’re scared I’ll ask for something,” he said. “It’s sad to say, but that’s usually the reason.” In addition, King has a daughter and four grandchildren in the area. “I see them every now and then,” he said. “But, they have a hard time accepting me.” Everyday existence Despite the fact there are homeless camps where large groups live, King said he prefers to stick to himself for the most part. “It’s not easy to have people around you that you don’t know,” he said. “I’ve seen it happen so many times – people will steal everything you have.” King said for people like him, it seems the deck is always stacked against them due to their societal standing. “Every time I try something, it doesn’t work,” he said. “People always like to say ‘You can make

it happen,’ but it’s hard when you don’t have anything.” After being cited by authorities once for trespassing while looking for a place to stay, King’s car was impounded and just like that, what little shelter he had was gone. Until an angel intervened in the form of the proverbial good Samaritan, said Baker. “One of our volunteers had some extra money and asked if I knew someone or had something in mind to use it for,” she said. “Eight-hundred dollars later and Darrell’s car was out of the yard thanks to that person’s donation.” King fought back his emotions as he described how he felt at the time. “Miracles do happen,” he said. “The fact there was someone out there who wanted to help.” Despite his lot in life, King said he harbors no resentment. “I’m not angry at the world – I’m disappointed in myself,” he said. “Maybe I could’ve pulled myself out of it, but ‘should’ve’ is the hardest word.” One thing he does have, though, is the will to carry on. “When you get knocked down, you have to stand back up again,” said King. “You keep going on because you always want to have hope – I’ve been through so many chapters in my life, but I still want to see what’s next.”

CONTINUED FROM PREVIOUS PAGE

in our thrift store, which is important because they don’t have the funds or transportation to get to a laundromat. We have a shower they can use also.” In addition to existing services, Baker said there are plans for “Hotels for the Homeless,” – a fund that would provide shelter for homeless in extreme weather conditions. Donations can be made on the organization’s website – operationlh.org – and should be designated they are meant for Hotels for the Homeless and can also be made by check and mailed to P.O. Box 1081, Liberty Hill, TX 78642. “Hopefully, someday there will be a transitional housing facility in this part of Williamson County,” said Baker. “We’re not sure if OLH will be a part of that or not. We’ll see where the Lord leads us.”

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EDUCATION

Taking learning to the next level at Bill Burden Elementary District’s Teacher of the Year employs unique classroom environment

BY SCOTT AKANEWICH

STAFF WRITER

When one enters the classroom of Cassidy Ness at Bill Burden High School, they may be excused for thinking they’ve mistakenly entered a coffee shop. Which is just how the fourth-grade teacher likes it. “I try to make my classroom like a place I would want to be in,” said Ness, who teaches fourth-grade language arts and Texas history. “The way I see it, you might as well learn on a couch.” Ness was named her school’s Teacher of the Year, then went on to earn District Teacher of the Year honors and will next move on to compete at the regional level in July. Perhaps the most remarkable aspect of Ness’ story is the fact she took 10 years off from education to run a home day care service for other teachers while she was spending more time with her own children before returning to the classroom last year. “I decided it was time to start a family,” said Ness. “With my day care, I could help others and be home with my sons.” In addition to the children of fellow teachers, Ness also cared for others not so fortunate. “I worked with the state and had kids that came from traumatic homes,” she said. “Until they could be placed in ‘forever’ homes.” Storytelling heritage Ness said her own childhood helped shape her career path and in particular the subject she chose to teach. “I come from West Texas and I remember as a kid sitting on the porch with my grandma, who would tell stories while we were shelling peas or shocking corn,” said Ness, who is originally from Lubbock. “I grew up with storytelling and have a love of literacy as a result.” Following her parents’ divorce at age eight, Ness grew up with a single mother from that point on, but discovered another source of support, she said. “After that was when I found my faith,” said Ness. “I think that’s when my character was set.” According to Ness, she chose to teach elementary school for a twofold reason. “Middle school and high school were socially-challenging for me – that wasn’t a place I was drawn to,” said Ness, who has

Cassidy Ness was honored with Liberty Hill Independent School District Teacher of the Year for her efforts at Bill Burden Elementary School as a fourth-grade language arts and Texas History teacher. PHOTO BY SCOTT AKANEWICH

taught for 17 years. “For me, it was a natural fit to teach at the foundational level.” Ness has a bachelor’s degree in human development and family studies and a master’s degree in language and literacy. Leading the way Ness is the fourth-grade team lead at Burden, a role in which she helps guide her peers along the path of better instruction – and one she takes very seriously. “It’s big to our personal success,” she said. “They’re truly outstanding and a passionate group of ladies who always surrender the ‘me’ for ‘we’ – the greatest teachers I’ve ever met.” Principal Tanya Lambert said Ness’ passion for what she does is a conduit that allows her to connect with students. “Cassidy has a genuine love of every student and wants them to be the best they can be,” she said. “She has very high standards, builds character and increases their knowledge every day.” Lambert said when she brought Ness on board, there was a distinct need on the campus for what she had to offer. “We were looking for someone who could build a love of writing in our students,” she said. “At the time, our writing scores

Liberty Hill Independent Monthly | J U LY 2 0 2 2

weren’t what we wanted them to be, so we needed someone who could build a passion for something.” Elite company Ness was accepted to attend the prestigious Teacher’s College of Reading and Writing, a week-long course at Columbia University – more proof positive of her level of excellence, said Lambert. “Cassidy is one of the smartest ladies I’ve ever met,” she said. “Along with a genuine love of her students and family here at Burden and also being one of the hardest-working people I know – so she’s a triple threat in that regard.” The fact Ness captured the school’s Teacher of the Year award in only her second year on campus speaks volumes of the impact she’s had in such a short period of time, said Lambert. “She has respect across the entire building with everything she does inside and outside of the classroom,” she said. “All the parents adore her and her fifth-grade alumni always come back to visit her – in the morning before school starts when I’m walking the halls, Cassidy will already be in her room with kids that want to see her first thing when they get here.”

Never satisfied Despite the success Ness has already had in her teaching career, she is always striving to continue up the educational learning curve. “I’m constantly looking for ways I can be better,” she said. “Every year, you get to start over and my goal is for kids to walk out of my class more inspired than when they came in – to believe in who they are and in themselves as readers and writers – that’s all I need.” Ness said simply witnessing the progression of her students provides her with all the gratification she could possibly want. “As fourth-graders, these kids are just starting to find their voices and figure out who they are,” she said. “I get to see them succeed and fail, then have their eyes light up with that ‘A-ha!’ moment.” After all the decisions she’s made and places her life and career have taken her, Ness credits her ability to a higher power – one that has guided her every step of the way. “I’m truly able to do this because of my faith in the Lord,” she said. “Along with the patience from my family and my entire team here at Bill Burden Elementary.”

Liberty Hill Independent School District Teacher of the Year Cassidy Ness, center, with Bill Burden Elementary School Principal Tanya Lambert and Superintendent Steve Snell at the district awards banquet. (Courtesy Photo)

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Edward Teach Trading offers spicy perfection

BY ELIZABETH DE LOS SANTOS

STAFF WRITER

n true pirate fashion, Kevin Manazir started making hot sauce in the bathroom of his barracks. “When I was in the military, I started making it. When I made my first batch, It was terrible. It was absolutely awful. So I just kept playing with the recipe over the years. And it kind of all exploded when we started smoking our own peppers,” said Manazir. From bathroom to kitchen, Manazir now makes his hot sauce in his Liberty Hill home with his wife, Cici. “We do it all, you know, we handstamp everything, label. It’s all just the two of us,” Manazir said. His company name, Edward Teach Trading Co., is named after the English pirate Blackbeard. Their company logo is also from Blackbeard, using the symbols from his Jolly Roger flag. Manazir’s pirate theme pays homage to his time in the Marine Corps,

representing a fighting spirit. However, this hot sauce is not just for Marines. In his own words, “anybody can be a pirate. We have ten recipes. Come on, join our crew!” With ten different recipes, all made from his slow-smoked peppers, and all-natural ingredients (including his own chopped wood to smoke the peppers with), it becomes clear that Manazir puts quality above everything. “There’s definitely hot sauces out there that have red 40, or high fructose corn syrup, or any of that gross stuff that you shouldn’t be eating. And we’re kind of proof that you don’t need preservatives, you don’t need to add these colorings, you can do it the natural way, and you’re going to be rewarded because they’re delicious,” Manazir said. In addition to quality ingredients, Manazir’s hot sauce also has a unique appearance. His bottle, along with the wax seal stamped on top of the cap, is unlike anything you see in stores. “I wanted the finished product to look as

(Right) Keven and Cici Manazir produce a variety of hot sauce from their Liberty Hill home. (Above) Each bottle is individually wax sealed and stamped, making each one unique. PHOTOS BY ELIZABETH DE LOS SANTOS

good as it tastes. Every hot sauce comes in a 5-ounce or a 10-ounce bottle woozy, you know what I mean? Those are international symbols for hot sauce. I didn’t want it to fit into that kind of stereotype because it’s not like anything else that’s on the market. So I didn’t want it to look like anything else that’s on the market,” Manazir said. Manazir’s hot sauces are priced from $6 to $24, depending on the size and type of sauce. Their sauces can be purchased online or at local markets. They also make ketchup and are looking forward to bottling their barbecue sauce recipes in the future. Ac-

cording to Manazir, local residents should also be able to find their unique hot sauces on store shelves soon. Edward Teach Trading Company is not only focused on bringing tasty sauces to its customers but also giving back to the community. “I want to pay it forward. I’d like to get other veteran vendors, who have unique niche items, on the site to start selling their wares,” says Manazir. If you’d like to become a pirate and taste one of Edward Teach Trading Co.’s Sauces, go to https://www.edwardteachtrading.com.

Fusion Brands helps businesses leave their mark BY ELIZABETH DE LOS SANTOS

STAFF WRITER

F Surrounded by some of the drinkware branded by Fusion Brands, Ross Adams has expanded his Liberty Hill business to include custom embroidery and more. PHOTO BY ELIZABETH DE LOS SANTOS

Liberty Hill Independent Monthly | J U LY 2 0 2 2

usion Brands can place a logo on just about anything. From a cornhole board, to matches, to socks, the sky is truly the limit. The Liberty Hill based company engraves, embroiders, digitally prints, and etches all their products in-house, with the exception of a few promotional items. Ross Adams, Fusion Brands president, initially started working in the logo business in 2016 as a drinkware company, specializing in high-end stainless steel decoration. Since then, the company has evolved and expanded.

“In March or April of 2021, we got our first embroidery machine. Ever since then, we’ve just been specializing in anything that you can put a logo on. So now our customers come to us for hats, shirts, koozies, drinkware, you name it, if it can have a logo put on it, we can source it,” says Adams. While Fusion Brands has expanded their products, they have not lost touch with their roots. “We warehouse anywhere from 75,000 to 125,000 stainless cups at any given moment. So we do have a large inventory,” Adams said. When Adams graduated from Texas A&M CONTINUED ON FOLLOWING PAGE

Olive and Wool - timeless beauty built for a long life

BY ELIZABETH DE LOS SANTOS

STAFF WRITER

hase Kerlin has been in the furniture-making business for 15 years. He began as a salesperson for Louis Shanks Furniture in Austin after his service as a US Marine. During the 10 years he worked for Louis Shanks, he noticed a gap in the furniture design industry. “I started designing furniture for a lot of the different domestic case goods and upholstery manufacturers in North Carolina, and then just got the bug and said instead of just designing it, why don’t we go ahead and try to start manufacturing it. And so we did, and we just had this opportunity with a very large empty building come up. And that’s what brought us to Liberty Hill,” said Kerlin. Olive and Wool furniture is made from 20 different wood species and high-end couture fashion leathers like Gucci, Prada, Channel, Hermes, Ferragamo, and Louis Vuitton, which are laminated to wood through a proprietary process. With the help of his team of master crafters, as well as his partnership with other product designers, Olive and Wool brings the visions to life. “We are a totally vertical furniture factory, which means we bring in raw lumber on one side and create finished products on the other side. We don’t source parts or anything like that. If we can dream it up, and we have the tools, then we know how to execute it here in town,” says Kerlin. In addition to being a vertical manufacturer, Olive and Wool furniture is also 100% green. Prices range from $8,000 to $30,000. They produce high-quality, highend furniture built to last a lifetime. “I believe in pieces that are not around for today or tomorrow and then in the landfill next year because you either got tired of them, or they didn’t hold up for you,” says Kerlin. “Our pieces are expensive, yes, but there’s no better product to put inside of a family home. Everything we do is solid wood, there’s no plywood. So I mean, you can literally just use it and abuse it. It’s designed to live on. Most importantly, it’s not just an art form or a

Chase Kerlin is a furniture designer and manufacturer based in Liberty Hill. His business, Olive and Wool, offers unique pieces like the side table shown (at right) that are built to last a lifetime. PHOTO BY ELIZABETH DE LOS SANTOS.

beautiful piece that you look at. We want you to use it and truly live life on it and not have to worry about it.” While Olive and Wools’ furniture is more than just a beautiful piece, the design process goes a lot deeper than most would expect. “Our Signature Collection right now is our Pantheon group, which is done off the 16 columns outside the North Portico and Pantheon in Rome,” says Kerlin. His eyes lit up as he went on to describe the pantheon columns, which traveled over 2,000 miles and were 65 feet tall. The columns, all carved by hand, exhibit a classic

and unique design. “If you see the Pantheon in Rome today, it’s in the middle of a contemporary market. So you wrap around the corner of Piazza Del Mar Cotta, and you just get absolutely awe-struck by a 2,000-year-old structure that hasn’t changed and is still in existence. And really, we just try to translate things like that into modern forms that people can put inside their homes today. So each of our collections has a backstory behind them or what inspired them,” said Kerlin. Kerlin describes Olive and Wool’s focus as “just making sure we can deliver really high-quality product and not compromis-

ing on that.” To view more Olive and Wool furniture or find where you can purchase it go to https:// oliveandwool.com

Fusion drinkware in 2016.” After working for six and a half years with his family friend as a product manager for the drinkware line, Adams decided to branch off on his own. He purchased the customer base and created fusion drinkware. Five years later, Fusion Brands was born and began branding everything you can put a logo on. Fusion Brands still serves the K-12 industry as well as businesses in need of product branding. “The mission for Fusion is to be able to

serve all local communities with a need to get their brand on a quality product that they want. And to make it as pain-free as possible. A lot of people, when they start ordering shirts and hats, they don’t know what direction they want to go. We want to give them guidance and help them get exactly what they want and make them proud of their brand,” said Adams. Learn more about having your logo etched, embroidered, or printed on merchandise, visit https://fusion-brands.com.

Fusion Continued from previous page University in 2010, the job market was still in pieces from the 2008 recession. Luckily, Adams was able to find work. “When I got out of school, I called a family friend who lived in the Austin area who owned his own small business, serving the K through 12 industry for school fundraising. So you got kids knocking on your door selling like discount cards, cookie dough, cups, that kind of thing. Well, I came in and worked for him and managed the drinkware side of it, which is how I got into

J U LY 2 0 2 2 | Liberty Hill Independent Monthly

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LOCALLY GROWN

Area cattle ranchers take pride in raising beef for local tables BY RACHEL MADISON

STAFF WRITER

It ain’t no bull—beef is considered a diet staple for most Texans. And while many people enjoy a juicy burger on a hot summer day or a Sunday roast at grandma’s house, most don’t ever think past the meal on their plate. But there’s a lot more to beef than meets the eye.

(Above) Rancher Jessica Garcia says south poll cattle are a cross between hereford, red angus, barzona and senepol breeds. (Below) Most of the cattle processed by Veterans Liberty Ranch are longhorn steers. (Courtesy Photos)

Liberty Hill Independent Monthly | J U LY 2 0 2 2

Cultivating cattle At one ranch in Liberty Hill, local Julie Green raises longhorn cattle to show and for beef. She started Veterans Liberty Ranch about three years ago with fellow rancher Michelle Smith after having a couple of cows that didn’t make the cut to be show animals. Since then, their operation has grown, and together the two owners raise cattle on three different ranches in Decatur, Zephyr and Liberty Hill. Between all three ranches, Veterans Liberty Ranch has about 100 head at any given time, with calves constantly being born. “We have about 100 ready-to-go cows at all times,” Green said. “We started with a small base herd that included show mothers that had calves, and then we’d show them until they were aged out, and then we’d beef them. We started small, but we have grown quite a bit.” The herd in Zephyr has a bull full time to father the offspring, but in Liberty Hill and Decatur they prefer to use artificial insemination. “Most of the cattle we process are steers; very rarely do we process a mama cow, unless she’s not a good mom,” Green said. “That’s not common in longhorns though—they are known for being excellent mothers. We raise the cows to be mamas and the steers to be processed. At six months, they are castrated, branded, tagged and vaccinated.” The calves also nurse from their mothers until about six months old, and then they are weaned and put on a grass diet until they are sent to

the butcher. “It takes a little longer to grow a grass-fed cow,” Green said. “If they are eating corn, they’ll grow faster.” Green said raising and selling longhorn beef was appealing because the breed is good at self-managing. They aren’t picky about the type of grass they eat, and they are disease resistant. Determining which cows are show cows and which are beef cows all depends on bloodlines, Green said, adding that show cows are bred to have the best coloring and body confirmation. “If they are born solid red, white or black, or if they have an odd horn shape or things like that, then they don’t make the cut,” she said. “We ween them and put them with the beef cows. Most of the show cows are bred and planned for.” Jessica Garcia, owner of Balcones Land and Meat Company, has been raising livestock including chickens, sheep and cows for years in what started as a way for her family specifically to eat quality meats and know exactly where their food was coming from. Friends and family began to show interest in the meat as well, and the company was born. For now, Garcia does most of the ranch work on her own, as her husband works full-time in the military. Once he retires, they plan to expand their operations, but for now, she keeps a small herd of six to 12 cows. Garcia raises south poll cattle, which are a hybrid breed created by country musician Teddy Gentry of the band Alabama, just a few decades ago. The cows are a cross between the hereford, red angus, barzona and senepol breeds. The breed is known for having slicker hair than other breeds, larger bodies that can easily carry and birth offspring, and heat tolerant and parasite resistant traits. South poll cows are known for being good mothers, Garcia said, and they nurse their babies until they are about a year old.

“They are very gentle animals,” Garcia said. “They are easy to move from one pasture to another—you just have to open the gate and maybe pat them on their backside to get them to move.” Garcia uses rotational grazing for her cattle, which means she moves them about every other day to a new pasture. “They are grass fed,” she said. “They get whatever nutrients they need from their forage. We don’t give them treats or corn or feed them out before we take them to slaughter. We use the animals to nourish the ground and replenish it. Part of our animal management is also land management.” Similarly to Green, Garcia’s cattle don’t get as big as corn-fed cows, but they still get up to about 1,000 pounds by the time they are ready for slaughter. “We rotate them from pasture to pasture, so they have fresh grass every day,” Garcia said. “The idea is that they break it down, add carbon to the soil and then they move on. That area has time to replenish and then eventually they loop back around. It’s amazing to watch the pastures come back to life after they’ve been grazed.” Off to the butcher Green keeps standing appointments with two butcher houses: M&M Butcher Block in Lampasas and Hamilton Wholesale Meats in Weatherford. “We take in about six to eight cattle per month to the butcher,” Green said. “All of our cattle are trained to follow feed bags, even though they don’t ever get grain. We have them trained so they are easy to work in the pens. The biggest goal is that you don’t want the cattle stressed before you take them in to the butcher. That can make the meat tough.” When they sell beef to a customer, the customer chooses the cuts they want.

“Our butcher will walk our customers through every cut, because some people don’t want certain kinds of meat, and I don’t want to make the decision for them, so we let them decide what they want out of that cow,” Green said. After a cow is slaughtered, it is hung for a certain amount of time to drain fluids from the meat and allow it to age and become more tender. Green said with their cows, she prefers a hang time of 14 days. “Our charge for the customer is the final weight, which is dependent on what the customer wants,” she said. “If people don’t want bones, they don’t pay for bones. We charge a flat fee of $8 a pound no matter the cut of meat. Usually an entire beef weighs around 360 pounds. A lot of people divide up a half a beef or a whole beef between family and friends.” At 15 days, Green goes to the butcher to pick up the cuts of meat to deliver to the customer. Green’s schedule for taking cows to the butcher are based on customer demand, which she said is steadily growing because her company has started to participate in area farmers markets. “Our business is increasing. I can’t keep burgers in stock,” she said. “I try to guess what people will want based on the season. In the winter it’s roasts and stew meat and in the summer its burgers and briskets. I really enjoy doing farmers markets because it lets people see all the options we can provide, and if we don’t have something they want, I’m just up the road.” Customers can also order directly from the Veterans Liberty Ranch website or coordinate with Green and Smith to purchase a half or whole cow. Green said the goal is to utilize the entire cow, not just the beef. With longhorns, their hides can be used to make everything from rugs to purses, and their skulls can be preserved through taxidermy for home décor. Garcia uses I O Ranch Processing in Evant to do custom butchering for her customers. They also allow customers to choose the cuts of beef they would like. Garcia said choosing a butcher is important to ranchers, because they want to find a facility that will make things as easy on the cattle as possible. “We like I O because it’s calm and dark and there’s not a lot of cows mooing or running around and getting stressed,” she said. “It’s a very quick process—the cow doesn’t even know it’s happening. After that, they are hung for 14 days to age the meat.” The meat ages through natural bacteria and enzymes that grow as the cattle hang for those two weeks, Garcia said, which are ultimately what tenderizes the beef and gives it good flavor. Garcia charges $8.75 a

pound for her beef, which is also a flat rate no matter the cut. Food for thought Everything from weather to the economy can affect the prices of beef, particularly when there is a drought. Because Texas is currently in a drought, Green is having to supplement her herd with hay for feeding, which is very expensive and causes the cost of the meat to rise for the customer. However, she said they try to stay lower in price than mainstream grocery stores, and their longhorn beef is ultimately better quality than what grocery stores sell. “When people think of steak, they want angus,” Green said. “That’s what restaurants use as their big advertisement or what H-E-B uses as its prime beef, but flavor wise and nutrition wise, longhorn beef is healthier. It has the same health benefits and a lower fat ratio than venison. It’s also healthier cholesterol wise and calorie wise. It’s the healthiest beef you can eat.” Green added that it takes less time to cook because it’s leaner, and a lot of people prefer it because it doesn’t contain gristle. When it comes to south poll cows, they are a very tender meat, Garcia said, adding that a lot of people can taste the difference between a store-bought steak and a south poll steak. “Because they are so gentle, they create a tender beef,” she said. “Black angus are high strung, which is why they have more of a tough, fibrous meat.” Garcia said that ultimately, raising healthy and happy animals is the number one goal for ranchers, while also providing their customers with a quality product. “We want them to be healthy, because if they’re healthy, then we are healthy eating them,” she said.

(Top) Veterans Liberty Ranch longhorns raised by Julie Green. She says the breed isn’t picky about the type of grass they eat, and are disease resistant. PHOTO BY RACHEL MADISON (Above) Jessica Garcia, owner of Balcones Land and Meat Company, raises south poll cattle. (Courtesy Photo)

WHAT’S REALLY IN A NAME?

Cow = female that has had a baby Heifer = female that has not had a baby Bull = male that can breed Steer = male that is castrated

DID YOU KNOW? Both male and female longhorns have horns. The average length of the horns are 100 inches from tip to tip. Longhorns can live until their 20s. Most mama cows and steers stop showing around age three, while bulls age out at two. Most steers become beef or trophy steers, while females are kept for breed ing. They can have a baby once a year. The gestation period is about 283 days, or 10 months. LEARN MORE: Veterans Liberty Ranch veterans-liberty-ranch.company.site Balcones Land and Meat Company www.balconeslandandmeat.com J U LY 2 0 2 2 | Liberty Hill Independent Monthly

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Liberty Hill Independent Monthly | J U LY 2 0 2 2

OBITUARIES

WORSHIP GUIDE Liberty Hill & Surrounding Communities ANDICE BAPTIST CHURCH 6570 FM 970, Florence (254) 793-2557 www.andicebc.org PASTOR Derrick Norris, Senior Pastor Matt Koehler, Associate Pastor of Students & Families SERVICES Sunday Bible Study 9:45am Sunday Worship 11am Wednesday AWANA 6:30pm Sun. Online facebook.com/andice baptist/ CROSS TRACKS CHURCH 101 Church St., Liberty Hill (512) 515-0070 crosstrackschurchumc.org PASTOR Michele Lott SERVICES Sunday School 9am Sunday Worship 10am Sun. Online Facebook.com/ crosstracks church/ FELLOWSHIP CHURCH 3600 RR 1869, Liberty Hill (512) 515-5579 fellowshiplh.com PASTORS Tim McIlhaney, Dan Riemer, Ed Billock & Angel Perez SERVICES Sunday Worship 8:30 & 11am Servicio española a las 11am Sunday Bible Study All ages 10-10:45am Wednesday Bible Study All ages 6pm

THE HILL CHURCH 111 Holmes Road, Liberty Hill fbg.church PASTORS Tim Richardson, Pastor Kendall Ringler, Youth Pastor SERVICES Sunday Worship 10:15am Sunday Online 10:15am facebook.com/thehillchurch.church HOLY ANNUNCIATION ORTHODOX CHURCH 5205 County Road 236 Liberty Hill, TX 78642 (512) 782-9940 annunciationtx.com PASTOR Bp. Irineos Placek SERVICES Vespers, Sat. 6:30pm Divine Liturgy, Sun. 10am LIFE SPRINGS CHRISTIAN CHURCH 15611 W. State Hwy 29, Liberty Hill (512) 633-6074 lifespringschristianchurch.org PASTOR Dr. William Brannan SERVICES Sunday Bible Study 9am Sunday Worship 10am Sun. Online youtube.com/c/Life Springs MISSION LIBERTY HILL LUTHERAN CHURCH (LCMS Affiliated) 15725 W Hwy-29 #7, Liberty Hill (512) 778-9310 missionlibertyhill.com PASTOR Rev. Mike Cofer

SERVICES Sunday Bible Study 9am Sunday Church Worship 10am Sunday Online 10am missionlibertyhill.com/onlineworship/ NEW LIFE CHURCH 1015 US-183, Liberty Hill (512) 567-3809 newlifechurch.family PASTORS Stephen Behrman, Senior Pastor Kimberly Behrman, Worship Pastor SERVICES Sunday Worship 10am Wednesday Bible Study/ Livinit Youth 7pm Sunday Online newlife church. family/media/livestream ONE CHAPEL LIBERTY HILL 811 Loop 332, Liberty Hill (512) 729-6200 onechapel.com/liberty-hill PASTOR Darren Shaw SERVICES Sunday Service 10am Online Service 10am online.onechapel.com Wednesday Youth 7pm SELAH HILLS CHURCH 14370 W. SH 29, #10, Liberty Hill (833) 735-2489 selahhillschurch.com info@selahhillschurch.com PASTOR Chris Wimberly SERVICES Sunday Services 9am & 11am Sunday Youth Service 11am Wednesday Services 7pm Wednesday Youth 7pm Roam Coffee Shop Thurs-Sat 7am-2pm Live Stream selahhills church.com/ livestream

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Arthur Stephen

Arthur James Bell Stephen of Bertram Texas passed away on May 27, 2022 at the age of 86. He is preceded in death by his parents, Arthur Constable Stephen and his mother, Janet Cameron Bernard Bell Stephen. He is survived by his two daughters Alison Stephen and Lauren Stephen McAndrews, her husband Robert McAndrews and their daughter Emma Jean McAndrews. He is also survived by his brother and sister-in-law Glenn and Caroline Stephen. In lieu of flowers, please consider a donation in his memory to the Boys and Girls Club of the Highland Lakes or MD Anderson Cancer Center.

Please remember him as we do, a stubborn yet kind, loving father and grandfather who loved Scottish whiskey, the New York Giants, Liverpool football, and his granddaughter. Private services will be held at a later date.

Norman Martin, Jr.

Norman Douglas Martin, Jr. was born November 20, 1979 in Austin, Texas, the son of Norman, Sr. and Nona Volmering Martin. He passed from this life May 29, 2022 in Liberty Hill, Texas at the age of 42. Norman was a lifetime resident of the Lakeway area and a 1999 graduate of Lake Travis High School. He owned and operated an auto detailing business that he took great pride in. He enjoyed working, playing pool and spending time with his family and friends. He and his wife Christina were united in marriage on January 4, 2014 in Austin. She and their son Thomas were his world. Norman was preceded in death by his parents. He is survived by his wife Christina; son, Thomas; step-daughters, Shannon

Currey and Lea Kaye Currey; sister and brother-in-law, Natalie and Dale Shoope; father-in-law and motherin-law, David and Sharon Watson and a host of nieces, nephews, other relatives and friends. A family memorial was held at a private residence on June 12th. Celebration of life was June 25th and departed Emerald Point Marina on a party barge.

J U LY 2 0 2 2 | Liberty Hill Independent Monthly

LOCAL EVENTS

July 2

DANCING UNDER THE STARS WITH GROOVE NIGHT, DALE WATSON & FIREWORKS BENEFIT FOR L4 CARES Shooting Star Ranch 1704 CR 285, Liberty Hill 6-10 p.m. Tickets: Online – Adults $25, Kids $7 Gate – Adults $30, Kids $10 $15 cooler fee Dale Watson

July 3

LIBERTY HILL INDEPENDENCE DAY SPECTACULAR Liberty Hill Middle School 13125 Highway 29 6-10 p.m. Fun for the entire family with various events and live music, headlined by Mike and the Moonpies. Hot dogeating contest, Miss Liberty pageant, watermelon seed-spitting contest, snow ball fight, beach ball drop and fireworks. Admission is free, parking $5 and $20.

July 8

FRIDAY NIGHT LIVE WITH

ROYAL KNAVES Agape BBQ 3610 RM 1869, Liberty Hill 7-9 p.m. / 512-548-6230 / agapebbq.com

July 9

JESS LOPEZ Y LOS FUNKY MONKEYS Hometown Watering Hole 3317 E. Hwy. 29, Bertram 8 p.m.-12:30 a.m. $10 Cover 512-355-7377 alicia.boychuk@gmail.com hometownwateringhole.net

The Loney Hearts Club

3610 RM 1869, Liberty Hill 7-9 p.m. / 512-548-6230 / agapebbq.com

SECOND HAND ROSE BAND

Hometown Watering Hole 3317 E. Hwy. 29, Bertram 8 p.m.-12:30 a.m. $10 Cover 512-355-7377 / alicia.boychuk@gmail.com hometownwateringhole.net

July 22

July 14

THE LONELY HEARTS CLUB Water Tower Kickstart Downtown Liberty Hill 822 Loop 332 / 6-9 p.m. / Free event NATIONAL MAC & CHEESE DAY Agape BBQ 3610 RM 1869, Liberty Hill 512-548-6230 / agapebbq.com WILLIAM BECKMANN Globe Theater 132 W. Vaughn St., Bertram Doors 7 p.m; Show 8 p.m. Tickets $15 / globetheatertx.com

FRIDAY NIGHT LIVE WITH JOSH FIELD

Agape BBQ 3610 RM 1869, Liberty Hill 7-9 p.m. / 512-548-6230 / agapebbq.com

July 29

JASON KANE WHITE Hometown Watering Hole 3317 E. Hwy. 29, Bertram 8 p.m.-12:30 a.m. $10 Cover

Agape BBQ

512-355-7377 / alicia.boychuk@gmail.com hometownwateringhole.net

July 30

MUSIC UNDER THE OAKS WITH THE RYAN THOMAS HOLLEY BAND Agape BBQ 3610 RM 1869, Liberty Hill 7-9 p.m. / 512-548-6230 / agapebbq.com

PATRIOT ROAD

Hometown Watering Hole 3317 E. Hwy. 29, Bertram 8 p.m.-12:30 a.m. $10 Cover 512-355-7377 / alicia.boychuk@gmail.com hometownwateringhole.net

July 15

FRIDAY NIGHT LIVE WITH ACOUSTIC GROOVES

The Ryan Thomas Holley Band

Second Hand Rose Band

Schneider Mechanical “I love banking with First Texas Bank. The staff completes my transactions quickly, while being friendly and personable. Gilbert has been especially helpful with the financing of our new business location so we can keep continue growing. “ -Brandon Schneider

512-863-2567 www.firsttexasbank.bank Serving Williamson County since 1898

Liberty Hill Independent Monthly | J U LY 2 0 2 2

Kickstart your weekends with live music!

WATER TOWER KICKSTART WATER TOWER PARKING LOT 822 LOOP 332 | LHTX 6-9pm

JULY 14

THE LONELY HEARTS CLUB (BEATLES TRIBUTE BAND)

Check out the variety of dining options on Main Street, purchase food and beverages onsite, or pack a picnic basket to enjoy the evening of fun and music! Bring a lawn chair or blanket and the entire family for live music and kid activities.

FACE PAINTER | BALLOON TWISTER LHISD BOOKMOBILE

AUG 4 DEPARTURE ATX

(JOURNEY TRIBUTE BAND)