Lubbock Magazine | February 2020

thelubbockmagazine.com FEBRUARY 2020

CREAM OF THE CROP

THE BAYER MUSEUM OF AGRICULTURE BRINGS FARM LIFE TO LIFE

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Contents

FEBRUARY 2020

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On the Cover

CREAM OF THE CROP

The Bayer Museum of Agriculture brings farm life to life.

By Jonathan Baker PHOTOS BY SHANNON RICHARDSON

19 SOUND OF THE SOUTH PLAINS

12

The Amusement Park Studio raises the level on Lubbock recording.

Departments 8 HOME

Anna Johnston of Little Red Nursery gives us her tips on creating and sustaining a terrarium.

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19

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COOKING LESSONS

The experts at Gold Stripe Coffee Roasters introduce us to interesting hands-on brewing methods for the best coffee at home.

CONTRIBUTORS............................5 AROUND TOWN...........................6 HOME...........................................8 COOKING LESSONS....................22 EAT DRINK..................................29 CALENDAR OF EVENTS...............47 AT WORK....................................50 YESTERYEAR..............................52

From T H E Editor

Regional Director of Michele McAffrey Specialty Products/Editor 806.345.3256 mmcaffrey@lubbockonline.com

Regional Designer Content Coordinator

Contributing Writers

Kayla Morris Joshua Rhymer Jonathan Baker Jason Boyett

Contributing Sylvia Jennings Photographers Shannon Richardson

Contributing Designer

Darren Hendricks

GM/Advertising Director

Shoni Wiseman

Robin Morse

Advertising Sales Manager

Multimedia Sales Larry Guerra Representatives Irene Lance Craig Martin Tod Towns

Newsstand Sales

Kevin Woelfel

d Logos

Subscriptions Victor Uriegas

To advertise in Lubbock Magazine or on thelubbockmagazine.com, contact Shoni Wiseman at 766.8631.

Regional Executive Editor

Jill Nevels-Haun

Regional Distribution David Morel Director

Regional Accounting Sheryl Rycerz Manager

710 Avenue J, Lubbock, TX 79401 806.762.8844 • thelubbockmagazine.com

Lubbock Magazine is a monthly publication of AJ Media.

All rights reserved. No part of this publication may be reproduced in any form without prior written consent.

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W

e always enjoy being on-site at a photo shoot, but this month’s cover story was an outstanding experience. Our hosts at the Bayer Museum of Agriculture showed us the VIP treatment.

Despite growing up in the area, I was not raised on a farm. My father had a rural background, but his childhood experiences in Kansas were mostly lost on me and my sister, both typical “city” girls that were not interested in outside labor.

Thanks to the museum’s knowledgeable and charming volunteers, we learned more about cotton farming and its history in one hour than I would have thought possible. The immaculate collection of farm equipment inside the museum is stunning enough. But when you include volunteer Red Rivers as a part of the experience, that is another thing altogether. We were amazed as he elaborated about piece after piece of equipment, humbly adding time and again that he’d restored – meticulously, by hand – most of the items he showed us. We saw early cotton pickers and strippers, and learned about the first advancements in the industry, all the way up to modern day tools and practices. Then we toured the stunning Pullman car on the museum grounds, and marveled at the opulence of each compartment, and all the pristine details from the fine china and upholstery to shining brass trim and lovely monogrammed towels. It was a truly wonderful tour and I wish we could have stayed all day!

Our coffee-brewing knowledge also got a boost this month, as we learned about a few new (to us) ways to brew a premium cup of coffee. Our friends at Gold Stripe Coffee Roasters tutored us on coffee bean origins, tasting notes, brewing implements, grind-to-water ratios and every other detail necessary to achieve a barista-style cup of Joe at home. We can’t wait to try out our newfound brewing skills ourselves, as we try to take our at-home coffee experience to the next level.

We also learned how to build and maintain a terrarium from the beautiful and talented Anna Johnston of Little Red Nursery. The nursery is a peaceful oasis in the heart of Lubbock, and we love to visit and get inspiration for the next gardening project. The terrariums created by Anna and her staff were so inspiring, in fact, that I left the photo shoot motivated to try my hand at creating my own terrarium. I immediately bought a container, and can’t wait to get started!

We love producing Lubbock Magazine. Is there something you’d like to see us do differently, or something we’ve published that you enjoyed?

We’d like to hear from you to get your feedback! Email me at mmcaffrey@lubbockonline.com and let me know your thoughts!

Michele McAffrey | Editor

Contributors

JONATHAN BAKER

JASON BOYETT

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

Jason has written more than a dozen books and is the host and creator of “Hey Amarillo,” an interview podcast. Visit heyamarillo.com and jasonboyett.com.

DARREN HENDRICKS

SYLVIA JENNINGS

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

A Lubbock native and former state trooper, Sylvia has been a photographer for more than 30 years. Her work ranges from editorial to portraiture. Learn more at sjphotography-sylviajennings.com.

Writer

Writer

Designer

Photographer

SHANNON RICHARDSON Photographer

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

He has also published a photographic book about Route 66. See Shannon’s work at shannonrichardson.com and route66americanicon.com.

FEBRUARY 2020 • thelubbockmagazine.com • Lubbock Magazine

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Around Town

CANDLELIGHT AT THE RANCH The 41st Annual Candlelight at the Ranch was held on Dec. 13-14, at the National Ranching Heritage Center. The annual event included more than 4,000 luminarias and actors in period clothing as they recreated holiday scenes from another era.

PHOTOS BY SYLVIA JENNINGS

Dottie Cullins and Leah Spencer

Donna Wright and Ruan Reast

Enrique, Adela and Merry Damian

Seth and Angela Crouch

Callie Tidwell, MaeAlice White and Phillip Barnes

Mark and Suzie Hartsfield

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Nathan and Jach Dahlstrom

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Jennifer Workman and Dr. Scott White

Mary and Jason Hodges

OVERTON NEW YEAR’S EVE BASH On Dec. 31, the Overton Hotel & Conference Center hosted a New Year’s Eve Bash with a “Roaring Twenties” theme. A portion of the proceeds benefited Texas Boys Ranch.

PHOTOS BY SYLVIA JENNINGS

Chelsea Schurmann, Stephanie Wade, Kayla Corriveau and Saja Khweis

Gretchen and Paul Koen

David and Kyla Floyd, and Kathy and JE Stone

Tony and Rachel Anthony

Leah and Chris Corona

Hailey Wikle and Katie Callahan

Kristi and Corey Thompson

Brett and Kristen Mullins

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Home

Secret Gardens L

et’s face it: The dry South Plains climate might be perfect for growing cotton but it’s not ideal for growing much else. For gardening enthusiasts, the outdoor growing season has been over for months. But all is not lost. In cold, dark months like February, it’s possible to bring the garden inside. One way to do so is through terrariums.

These glass-enclosed indoor gardens can be a fun, cute way to cultivate life indoors during the winter. Using transparent containers that transmit light, a well-balanced terrarium doesn’t require the greenest of thumbs. The glass walls collect condensation given off by the plants, quickly returning it to the soil. That means extra humidity and less frequent watering.

Anna Johnston of Little Red Nursery gives us her tips on creating and sustaining a terrarium.

PHOTOS BY SHANNON RICHARDSON

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The Container Reusing or recycling any transparent glass container is the best starting place for a terrarium, including brandy snifters, glass bowls, aquariums and jars. While tiny terrariums can be adorable, Johnston says novice growers might be more comfortable with the extra space of a larger option – up to a gallon-size container. “That’s ideal for maintenance. You’ll be more satisfied having more room than less room,” she says. “It doesn’t require constant trimming.”

As for height, make sure there’s enough room for plants to grow. “You need enough of a distance from the bottom of the plant to the top of the container to have enough room for soil,” Johnston explains. She suggests a tall enough container to contain a minimum of an inch-and-a-half of soil. This helps maintain a nice equilibrium between the soil, air and moisture. Above all, make sure the container is watertight to prevent any spillage on furniture or windowsills.

Scrub the container to make sure it is as clean as possible, and allow enough drying time to prevent soil from sticking to the glass.

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Supplies

Rich potting mix, gravel, container, miniature plants, sand, decorative twigs and rocks, sheet moss, charcoal and terrarium tools

The Layers Next, assemble the container. Start with a small layer of gravel at the bottom. This offers drainage to protect from over-watering and allows you to see the amount of moisture through the glass walls of the terrarium. Above this, add a layer of crushed horticultural charcoal, which acts as a soil purifier, preventing bacteria from growing. Note: This is not grilling charcoal. “You have to get it in a garden store,” says Johnston. “You can’t use briquettes.” While you’ll only use a small amount of it in your terrarium, keep the charcoal for any outdoor potting. Or use it to trap odors in the refrigerator, in the same way you would use baking soda.

Above the charcoal, add a layer of quality potting soil. You’ll want a minimum of 1 ½ inches and a maximum of 4 inches of soil.

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The Plants To avoid plants overgrowing the environment too quickly, Johnston suggests choosing miniatures or slow-growing plants. “Ferns are at the top of the list because there’s such a wide and varied number of ferns, but they’re one of the hardest things to grow in our climate,” she says. “So they’re a unique item that always works well in glass. They like that humidity.”

She loves the fluffy fern plumosa, which is so delicate “it can wrap itself around fishing line,” she says. “Watching one grow up inside an enclosed environment is really neat.”

Other options include the trailing angel vine, flowering kalanchoe, miniature African violets, little philodendron, miniature cyclamen and needlepoint ivy.

“Plant in odd numbers – three or five – because it looks more natural,” she says. Johnston also suggests incorporating found objects, like shells, interesting rocks, beach glass or pieces of wood in the terrarium. “They really show up well in an enclosed environment. They can be little treasure boxes.”

The Care Once you’ve watered the plants for the first time, put the terrarium in bright but indirect light. North windows or near light-filtering draperies are good options. “You don’t want direct sunlight because the glass will act as a magnifying glass,” she says. Sunlight can heat up the container too quickly, burning the plants. Otherwise, they should thrive at room temperature. She suggests turning the terrarium every so often to encourage uniform growth.

Avoid over-watering, which is generally the cause of most failed terrariums. Johnston suggests watering with a sprinkling bottle or misting device. Due to the local hard water, distilled water is the best option – otherwise, you’ll end up with residue on the inside of the glass. “Once you’ve got the groove, a terrarium does maintain moisture a little bit better. It’s more humid than our regular West Texas environment,” she says.

Check the terrarium every week to 10 days. “Put your finger in the soil a quarter-inch deep,” she says. “If you feel moisture, don’t water it. If it feels dry, then water it. Get the moisture as close as you can to avoid splashing.” Clear containers allow you to check for residual moisture on the gravel base, which is a good sign that it doesn’t need water.

After that, she suggests supplementing the water once a month with fertilizer. When plants get too tall, feel free to pinch them off. L

COVER STORY

CREAM OF THE CROP THE BAYER MUSEUM OF AGRICULTURE BRINGS FARM LIFE TO LIFE

by Jonathan Baker PHOTOS BY SHANNON RICHARDSON

A

s the population of Lubbock grows, year over year, and the city becomes increasingly urban, many locals are losing their connection to what made the Hub City a hub in the first place, back in the late 19th century. While we celebrate the opening of a magnificent new Performing Arts Center, and our food and brewing scene gains statewide attention, it’s important to remember that Lubbock remains, at heart, an ag town. Indeed, a quarter of the nation’s cotton is still grown right here on the South Plains. Sitting high atop the mighty Ogallala Aquifer, Lubbock’s early history is all about agriculture. In fact, the 1890 census showed only 33 people living in Lubbock County. But, by 1935, the region boasted more than a half million acres of farmland spread across a whopping 2,652 farms.

So it makes sense that a city like Lubbock would be home to the Bayer Museum of Agriculture. The facility maintains a stalwart staff of ag experts and large array of farming equipment – and the museum has grown, in recent decades, into one of the nation’s most cherished centers for agricultural knowledge. Yet, many locals don’t even know about it! We’re here to change that. Hop aboard our tractor, friends, and let’s plow the fields of history, with a look inside Lubbock’s magnificent Bayer Museum of Agriculture.

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EXPERIENCE WHAT IT FEELS LIKE TO MILK A COW WITH THIS INTERACTIVE EXHIBIT IN THE CENTRAL EXHIBIT HALL.

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UP ON THE FARM

The dust is still settling from a big year for the Bayer Museum: 2019 marked the 50th anniversary of the Lubbock institution. In fact, looking back on that half-century of progress shows a twisty path, with multiple iterations and name changes, before arriving at the museum’s current form. The Bayer Museum of Agriculture began life in 1969 as the Lubbock County Historical Collection – a project brought to life by the Lubbock County Commissioner’s Court. Some years later, in 2001, the Agricultural Heritage Museum was born from that original historical collection. Then, a year later, in an ironic turn, the new Agricultural Heritage Museum took permanent control of the Lubbock County Historical Collection – the collection from which the newer museum had been born. The museum then changed its name to the American Museum of Agriculture, before finally being renamed the Bayer Museum of Agriculture in 2014, after obtaining a sponsorship agreement from the German multinational pharmaceutical and life sciences company. As the producers of Fibermax Cotton, Bayer clearly saw a benefit in putting its name on an agricultural museum in the heart of West Texas cotton country.

Today, the museum boasts a combination of exhibits and galleries that shed light on the history and technology of agriculture over the years. “We trace a pretty big chunk of history here,” notes the museum’s Executive Director, Lacee Hoelting. A particular focus is placed on South Plains agriculture, with special exhibits on the history of cotton ginning and harvesting. Among the collection’s most prized possessions is an early version of a cotton gin, a handchurned technology originating in India called a “churka,” which dates to the

1700s. These historical exhibits can be found in the 24,000-square-foot Alton Brazell Exhibit Hall, named for a Lubbock agriculturalist who held an abiding passion for the South Plains and its farming heritage.

Meanwhile, the adjacent Central Exhibit Hall showcases modern agricultural technologies. “You’ll see a lot of interactive exhibits [in the Central Hall],” explains Hoelting. “Touch screens, iPads … we have a major crop exhibit, and a water exhibit that talks about irrigation and the Ogallala Aquifer and where farmers get their water from.”

The Central Exhibit Hall also offers a “cotton harvest experience,” where visitors can see what it’s like to operate a John Deere CS690 – a massive cotton “stripper-baler” that produces more than 500 units of horsepower. In fact, notes Hoelting with pride, “the press conference for the official release of that machine was held right here in our museum. We had that big monster sitting next to an antique John Deere number 30 cotton stripper, a horse-drawn one-row stripper that was used here in this area.”

In the Central Exhibit Hall, visitors will also encounter a “Women in Agriculture” exhibit, funded by the Talkington Foundation. Amazingly, the grant for this exhibit was obtained after some local Lubbock high school girls wrote the grant for it, in honor of what would have been legendary Lubbock philanthropist Margaret Talkington’s 100th birthday. “They then got their classmates to vote [for the grant],” says Hoelting, “and got us $25,000 for that exhibit.” The museum is hoping to expand the “Women in Ag” exhibit even further, adding more local stories of farming women.

Another cool program: Just last year, the Bayer Museum completed restoration on the 1925 Pullman train car that belonged to cotton king Arch Underwood. The train car – one of the most magnificent historical sites in West Texas – showcases ties between the Underwood family, cotton industry, and railroad industry. “[The Underwoods] shipped a lot of cotton on the trains,” notes Hoelting, “and they used this train car as an office.” Indeed, the Underwood family’s savvy use of trains played a large part in making the South Plains one of the world’s most productive cotton regions.

But, to be sure, the museum is as focused on the present and the future as it is on the past. “We have a lot of technology in the museum,” says Hoelting. “We have three holograms. It’s not just tractors and plows – though that’s a big part of it, and if you love those things, you should come for that, too. But we have over 30,000 square feet of exhibit space. And that’s not counting our Plains Cotton Growers conference center.” And even beyond that, the Museum holds 25 acres of property. “We have a lot of outdoor artifacts and pieces, too.”

GETTING WITH THE PROGRAM THE 1925 PULLMAN THAT BELONGED TO ARCH UNDERWOOD IS A STUNNING RESTORATION.

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The Bayer Museum isn’t just about exhibits, though – there’s also plenty of programming happening. “Of course we have lots of school experiences (think field trips),” says Hoelting. “We have lots of schools coming

“THE COTTON HARVEST EXPERIENCE” PUTS YOU BEHIND THE WHEEL OF A JOHN DEERE CS690.

INFORMATION ABOUT WEST TEXAS CROPS IS AVAILABLE IN THE “CROPS: HARVESTING THE FACTS” EXHIBIT.

through, both from Lubbock and the surrounding towns, from smaller rural school districts.”

In addition, the museum hosts events on-site. In December, for example, the Bayer Museum was the site of a “Farm Charm,” a free event for the public. “It’s like a big Christmas party for the kids,” says Hoelting. “We have Santa, ornament making, and tractor rides.”

On the grounds, you’ll also find the historic Ropesville house, which was moved to the site of the museum a few years ago. During the Great Depression, 78 families were moved to Ropesville on the South Plains. The exhibit brings to life this rural rehabilitation program enacted by Franklin Roosevelt during the New Deal – complete with volunteers who actually grew up on the Ropesville Farm. “We have one of the houses they built,” Hoelting explains, “and it’s just a fascinating piece of history that happened just down the road from us.” At the Ropesville house, those volunteers take kids (and adults, too!) through the house and explain how the structure was built, comparing and contrasting life during the Depression to what life is like on the South Plains today.

On the Bayer Museum’s website, there’s also a way for people to share their stories of farm life. “It’s a chance for people to tell us their stories. We print them in our newsletter,

and we use them in programming and events.” And there are plenty of events at the museum. Like every year, 2020 kicked off with a “chili feed.” For five bucks, Lubbockites can eat their fill of chili and bring in the New Year in style. The museum also boasts a rental space that has become a major draw for local celebrations.

“We just have a lot if interactive, fun things,” says Hoelting.

“It’s a great way to spend the afternoon, or to spend time with your kids.”

APPROACHING THE HORIZON

We have big plans,” says Hoelting. “There’s a third wing planned; we’re still raising money for it.” That new addition will focus on ag education. “If you can envision it, it will be a children’s wing, based on learning where your food and fiber come from. There will be a water table based on farming and irrigation principles, an exhibit on silos. Everything will be tailored to ag, with a theme of careers in agriculture throughout the whole gallery.” In addition, like much of the rest of the museum, the new wing will focus on the cotton harvest and crop cycle, with interactive activities skewed toward younger visitors.

Amazingly, the Bayer museum is able to accomplish all of

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THE THRESHING DIORAMA AND ANIMATRONIC CYRUS MCCORMICK SHOW HOW A THRESHER BROUGHT IN THE WHEAT CROP. THE MUSEUM SHOWCASES A HUGE VARIETY OF TRACTORS OUTSIDE ACROSS 25 ACRES.

AN INTERNATIONAL 1486

this with just two full-time employees and a handful of part-timers.

For this reason, the museum relies heavily on donations and “some really great” volunteers. And locals can pitch in, too. “The numberone way people can help,” says Hoelting, “is just to come out and visit. You might live in a town your entire life and never check out your local museum. We have people come in all the time and say, I had no idea this place was here! And we’re trying to reverse that. We want everyone to know we’re here.

We want them to come and bring their families and bring their out-of-town guests.”

Folks at the museum stress that visiting the Bayer Museum can play a vital role in a family’s understanding of their surroundings.

“We want to educate people about what farming is, and what it’s evolved into. This area is still so dependent on agriculture – it’s still the backbone of the South Plains. Even people who aren’t in ag can see the effects of whether we have a good cotton crop.

It affects everything from grocery stores to banks to real estate.

When ag does good, our economy does good. And this museum is, for some people, their first introduction to the history of farming here on the South Plains.”

Beyond simply visiting, West Texans can help by donating time.

“We always need volunteers in different areas,” says Hoelting.

“We have volunteers that just hang out and greet visitors and help give tours. Often, they come at a certain time every week.

It’s a good volunteer opportunity, especially, for someone who’s retired. Someone who may have a history with farming, or maybe they worked for John Deere. Sometimes they come in pairs and hang out and visit. We have volunteers who help with school trips, volunteers that help with our fundraisers. It’s very laid back, the volunteering role.”

Hoelting adds that the Bayer Museum’s volunteers are the lifeblood of the place. “I will say that, a lot of our guests have

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MUSEUM EXECUTIVE DIRECTOR LACEE HOELTING

HARVEY “RED” RIVERS As we worked on this story, one of the true treasures of the Bayer Museum of Agriculture celebrated a milestone. Museum volunteer and local legend Harvey “Red” Rivers celebrated his 90th birthday. Rivers grew up in Tuxedo, Texas, a small farming community halfway between Hamlin and Stamford, and worked as a kid on his family’s cotton farm. At 19, Red went to work for John Deere in Snyder. He spent his entire career with John Deere, eventually retiring from Bryant Farm Supply, which was bought by the Hurst Family.

But it’s the stories Red tells that make him such an icon among the museum family. He’s an expert on tractors and all things John Deere, and he remains a wealth of information about the development of John Deere Cotton Harvesters on the South Plains. Beyond that, Red is known for his amazing memory; the mere mention of a visitor’s last name and hometown will usually trigger a memory of a farmer from that town. Often, that farmer turns out to be a relative of the visitor, someone Red sold a tractor to or traded with while working at John Deere.

Red Rivers has been involved with the Bayer Museum since the very beginning. Indeed, Red was a personal friend of Alton Brazell, the county commissioner who urged the court to start the Lubbock County Historical Collection in 1969. Red was also a good friend of Arch Lamb’s. Over the course of his many years, Red has helped hundreds – perhaps thousands – of South Plains farmers appraise and sell their equipment. He has helped restore many of the artifacts within the museum, and he can be found in the museum every week, working multiple volunteer shifts.

Red is also a devout family man. This past December, sadly, he lost his wife Patricia. They’d been married for 65 years. But Red soldiers on, taking comfort in the company of his kids and grandkids, of whom he is deeply proud. He can often be heard in the museum, repeating his most important bit of advice to visitors: “Your life won’t get any better than right now, raising those kids.

Appreciate it.”

written thank you letters saying, ‘The museum was great.

But the stories we heard from the volunteers – that’s something we’ll never forget.’”

The museum functions through a combination of grants, donations, and space rentals. But the biggest opportunity for the museum to gather some much-needed funds comes each year in August, when the Bayer museum hosts its major fundraiser at the Civic Center, called “A Night for the Museum.” Each year, that one fundraiser produces more than half of the museum’s funds for the year – so the Bayer Museum team puts a ton of effort into the event. And expect this year’s celebration to be bigger than ever; 2020 will mark the 10th anniversary of the gala event.

Beyond that, the museum raises funds through a membership program. Lovers of ag history can choose from options ranging from a monthly $50 option to a “lifetime” membership. With a membership, “you receive all museum communications, plus free admission,” says Hoelting. Higher levels of membership allow more than one person to enter for free.

Hoelting says the people involved in the Bayer Museum are like a big family. “We hope that every person who’s involved in farming or grew up on a farm can see the value of supporting the museum through membership.” L

1941 MODEL B JOHN DEERE

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FEATURE

Sound of the South Plains The Amusement Park Studio raises the level on Lubbock recording

By Jonathan Baker

L

ubbock, of course, is well known for its music – everyone knows that. And in recent years, the local music scene has seen a massive resurgence. But our fair city didn’t just stumble into its legendary status as an incubator of musical genius. No, that status is the product of effort – the work of countless men and women, toiling in the trenches. Musicians and club owners, sound techs and roadies. And, of course, producers.

Over the past 13 years, one studio – and one producer – has surfed the rising tide of Lubbock music better than perhaps any other. The producer? Scott Faris. And the studio? Well, it’s known simply as the Amusement Park.

Humble Folks

SCOTT FARIS

Scott Faris opened the original Amusement Park studio in 2007. “I’d been a long-term Lubbock musician and produced records out of Lubbock for a long, long time,” he says from his hideaway in Colorado, where he escapes a few times a year to unplug – and to compose music with his wife Amy, who is also a talented musician on the Lubbock scene. “I had a different path in that I was the director of guitar studies out at South Plains College, and I was getting asked to make a lot of records, and I was having to turn a bunch of them down.”

While Faris enjoyed his role as a music educator, he hated missing opportunities to record so many local, talented artists.

“It kind of got to the point where I thought, you know, I might be able to just make records. So I opened a little tiny place off of Indiana Street, the original Amusement Park Studio.”

Faris clearly has affection for those early days, but that first facility had its issues. “It was really tiny, just 750 square feet.”

The producer laughs, recalling how cramped the space was.

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“If there were more than two of us in the place, one of us needed to leave.” Despite the tight space, Faris found quick success – so much, in fact, that it wasn’t long before he’d relocated his operation.

“I got the current building [at 26th Street and Boston Avenue] about eight years ago, and it was nice to move into an actual facility and be able to do the construction on it.” And that attention and diligence certainly paid off. The “new” Amusement Park boasts 2,700 square feet. “It’s been pretty incredible,” says Faris. “I don’t know how it’s happening, but I’m gonna ride the horse until it dies.”

Shifting Visions

For Scott Faris, the success of the Amusement Park marked the culmination of a long and winding road – and his studio space reflects that journey. “I started playing in studios when I was quite young, probably 17 or 18 years old. I was a guitar player and I’d be doing studio work or whatever, and all the studios at that time – it was the beginning of the digital revolution, and everybody was going all high tech and clean. Everything had white walls and looked surgical, and it felt like a hospital to me. So my vision was to create a space that was specifically designed for artists, specifically designed to encourage them to be creative, and to forget the world out there. A lot of times, the day-to-day grind gets in the way of making art. So my job is to kinda facilitate that creativity, to get that stuff out of the way.”

Years ago, the nascent entrepreneur landed on a name for his future recording studio through a bit of kismet. “I worked guerilla when I was an early recordist, and I was making a record in somebody’s house.

One of the musicians ran in and said, ‘This so much fun! It’s better than going to an amusement park!’ And it just struck me that, if I ever owned a studio, that’s what I was going to call it. It would have, you know, weird carnival imagery and a festive type of thing inside. And so, from that first small place, I’ve had that in mind: making sure that it felt like a place where you would want to create.”

When it’s pointed out that his last name, “Faris,” also calls to mind a Ferris Wheel, and amusement parks in general, he acknowledges that was part of it, too. “I also own a music production and art company called Faris Wheel Productions, so my studio is the Amusement Park Studio, and then Faris Wheel Productions is the art and production

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side of what I do. ‘Faris wheel’ was a taunting as a child, but it ended up turning into a great company name. So, yeah, that probably played into, it played into it on some you know, deeply resentful psychological level.” He laughs again, in his gregarious, easygoing way.

Destiny Takes a Backseat

Scott Faris seems like one of those people who was born to do what he does. This is probably a statement he would agree with. But that doesn’t mean starting his own business was easy. “In the real early days, having just left South Plains College, I had doubts. I’ve always been a bit of a cliff diver, so I did make that leap and go, I’m gonna open a studio and give up tenure, and all of that. I knew it was going to get real interesting, I didn’t know if I could make it, I really felt like there was room for somebody like me, who works [in the way that] I work, on the local recording scene. But I didn’t know. So I jumped off the cliff, right as the economy tanked.”

For a short while, after making that leap, Faris felt like he was in free fall. “I thought, Did I just make the worst decision of my life?” But that frightening feeling didn’t last long. “Literally within two weeks, I had 15 projects I was working on.” In a somewhat ironic twist, it was Faris’s connections from South Plains College – the “cliff” he’d just leapt from – that kept him afloat, with former students lining up to have their teacher record them.

Soon enough, other artists from the producer’s past began to knock on the door of the Amusement Park. “I used to teach guitar for David Brandon. Prior to that, I toured all over the state, multistate, and prior to that, I’d made a lot of connections with musicians all over the place.

That roster of former students is pretty much the base [from which] I was able to build a business. I had known those folks and developed trust with them, first as their instructor, and then that kinda naturally grew into making records. I’ve literally got former students in bands all over the world right now. It’s pretty amazing.”

Runaway Train

After that, the Amusement Park didn’t so much grow as explode.

“Very, very quickly, we started putting out a lot of records, started getting quite a bit of success,” says Faris. “Moving into the new building

was a big part of that, too, getting a really well-designed custom space that I could work out of was huge.”

What’s more, in the years since that first small studio opened, Lubbock has seen enormous growth in its artistic and musical communities. “The scene has always been phenomenal here,” Faris notes, “but as the population grows, so do the arts.” As his newly formed business went charging into the future, Faris just tried to hold on. “We started working with bigger and bigger clients.” And then came the biggest client yet.

“I ended up producing three records for a band called Flatland Cavalry.” If you haven’t heard of this band that has taken the country-folk world by storm, then you must’ve had your head buried in the red West Texas dirt in recent years. When the Lubbock quintet recorded their first album, “Come May,” at Amusement Park in 2015, Scott Faris had a feeling the band would be big. But he had no idea how big.

“You know,” Faris says, “I’m kind of a goal-oriented person. So, one of my goals, was that within 10 years I wanted to make a hit record for somebody. I didn’t know who, but within 10 years my goal was to have a record that hit on a national level, that legitimately did something in the industry. And in 2016, Flatland Cavalry released an album called “Humble Folks,” that I produced and engineered and mixed, and we made it to number two on the iTunes country charts. The only person we couldn’t take down was Chris Stapleton.” At the same time, “Humble Folks” became the number one album in Texas for the entire year. The album contained the state’s number one single on Texas and Red-Dirt radio stations, “One I Want,” and Flatland Cavalry was the band in the most demand in all of Texas for that year. “The floodgates were already opened before that,” says Faris. “But that [band] led to a lot of really good work, which was really exciting.”

Life Beyond Flatland

Around that same time, Faris began recording a lot of other local luminaries, like Amarilloan Randall King, and Cale Richardson, “who is actually the utility player for the Eli Young band,” and his band, collectively known as Cale and the 45s. After that, Faris recorded a couple of albums with renowned classical guitarist David Brandon, “who I used to teach with.” And the hits just kept on coming. “I’ve done some sessions with Michael Martin Murphy, Aaron Watson, Jordan Robert Kirk, some bigger artists from out of state. I’ve done some work for a band up in Portland, do a lot of work for folks from Austin, even did some work for some folks from L.A. I just did a mix for a guy from Tokyo, believe it or not.” Faris laughs, trying to process it all. “Yeah, it’s nuts. We’ve expanded into doing symphony recordings out of Tech, and chamber recordings. It’s been really incredible.”

And the studio’s roster has continued to grow, so that these days Faris and co. are consistently working with the finest musicians in West Texas. “I’m working with a great artist right now, the Seth Ward Band

out of Amarillo, really phenomenal. Also, a group called Ronnie and the Redwoods …” And the producer isn’t just working in music anymore.

“I actually do some film mixing as well. I’m mixing a documentary on genocide in Darfur actually right now.”

Faris seems most excited about the rising presence of women on the Texas music scene. “I really think that 2020 is going to be the year that Lubbock women take over Texas music,” he says.

“The female artists that are coming out right now, me and another producer are producing a girl named Hannah Jackson, and she is earth-shatteringly great. She has an EP about to come out, and then another record is going to come out later this year. Then there’s another girl that I work very closely with named *Jenni Dale Lord, I’m on my fifth album with Jenni. She, too, is earth shattering. And then there’s a group called Scabaret that is just, people are blowing up over this band. So, I really think that you’re gonna see women take over the scene.

It’s incredible.”

It’s clear that Faris has no plans to quit anytime soon – or ever, for that matter.

“My mission is to make records until the day I die,” he says, a smile coming into his voice.

Smelling the Roses

As for Faris and his wife, on a personal level? They’re trying to remember, amid the success of the studio, their creative roots. “My wife and I are both composers, and I use the term loosely, attached to myself. I’m really a dumb guitar player – my wife is a legitimate composer. We come up here [to Colorado] just to get away and write and create music. It’s real hard for me to be able to create my own music when I’m in Lubbock because there’s a lot of deadlines, a lot of folks want stuff from me. So I try to come up here pretty frequently, to kinda recharge and then also to write new music. I’ve got a new project in mind that’s floating around in the back in my head, and I’m writing the music for that.”

Even still, Faris seems like he’ll never leave Lubbock for good; he’s too dedicated to the Hub City. “Right now is an incredible time to be a musician in Lubbock, Texas,” he says. “The music scene has exploded.

Everyone in the scene is kind and giving, and loving to each other, and supportive of each other – and some of the greatest music coming out of the country is happening in Lubbock right now.”

Some of that success can be attributed to Faris’s efforts, but he is quick to deflect any accolades, crediting the prosperity of Lubbock’s music scene to the magic of the city itself. “Lubbock has always been this outlier freak of the arts,” he says. “So much great music has come out of Lubbock. But in the last year, I’ve had two people that are way up in the industry tell me Lubbock feels like Austin felt in the seventies, which is pretty cool. You know, in 2016, Texas Monthly magazine said that Lubbock was the heart of Texas music. And [today’s scene] only proves that that heart is still there, that it’s growing. It’s really phenomenal, it’s a pretty amazing time to be a musician in Lubbock, Texas.” L

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COOKING LESSONS

Better Brewing AT HOME

T

echnology has made our daily lives more convenient and automated than ever before. In many cases, that’s a good thing. But not all cases. “The further we get into the lifestyle of convenience, there’s part of human nature that longs for creativity,” says Zach Montandon, cofounder of Gold Stripe Coffee Roasters. With so much automation, he believes, we have the freedom to be more selective about which parts of our lives require a more hands-on approach.

He suggests making coffee one of those creative indulgences. Why? Because most of us grew up on electric drip coffeemakers.

As convenient as these mass-market machines are, they don’t always produce the most flavorful cup of coffee. So Montandon and other coffee hobbyists have turned to more hands-on brewing methods at home, even though they might take a little more time and concentration than simply pressing a button.

These brewing methods, Montandon says, add an experimental and creative element to preparing something that has always seemed very easy: the task of brewing coffee. “It can be pleasurable and challenging to experiment with different ways of doing it,” he says.

In other words, it might be time to shake up your morning coffee routine. Montandon walked us through a few of the most interesting options.

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GOLD STRIPE ROASTS ITS COFFEE BEANS ONSITE.

PHOTOS BY SHANNON RICHARDSON

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Grind Sizes: COARSE FINE

French Press 24

Chemex

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Drip

AeroPress Espresso

Recommendation: Get a Kitchen Scale

M

ost of us refer to coffee amounts in terms of “scoops” or “heaping spoonfuls.” Baristas speak in grams. “We recommend using a kitchen scale when brewing so you have the most repeatability from one brew to the next,” says Montandon.

“When we’re referencing ratios about brewing, it’s by mass rather than volume.”

Because the general public is probably eyeballing the amounts of water or coffee grounds, coffee quality can vary from one day to the next. The precision of a scale keeps the coffee much more consistent. “It helps to remove any variation, day to day, if people really want to experience the same cup of coffee from one day to the next.”

French Press If anyone ever branches out from automatic coffee at home, the French press is likely their first stop. “It’s very straightforward,” says Montandon. “The French press is a great brewer for starting to manually brew coffee at home.” While it requires more steps than dropping a K-Cup in a Keurig device, there’s far less variability involved with this method.

Because it uses a mesh, metal filter, Montandon recommends the French press for people who like a rich, full-bodied cup of coffee. “More than the design of the brewer, the filter is what’s going to make the most obvious difference,” he says. “The French press filter is going to let a lot of sediment and oils through. It gives a lot more body and texture to the end cup.”

Time to brew: 4 minutes Ingredients: For a standard 8-cup French press, 53 grams of coffee grounds to 900 grams of water (17:1 ratio) Grind size: Coarse, around the size of kosher salt in appearance Instructions: Add the coffee grounds to the bottom of the French press, then saturate the coffee by pouring in water that has reached its boiling point. As soon as you begin pouring, start a timer.

One minute into the brewing, use a spatula or spoon – preferably not metal to avoid any heat transfer – to agitate the slurry of water and grounds. “Depress the slurry instead of stirring, because stirring causes more heat loss,” Montandon instructs. When the timer goes off, put the lid on top of the press and gradually lower the plunger through the slurry using the weight of your hand. The “plunging” should be more passive than aggressive. “Don’t force it too rapidly. You run the risk of over-extraction or wringing out some of the coffee,” he says.

Then pour and serve. The resulting cup of coffee will be full-bodied, cloudy with the oils of the grounds. “French press coffee is usually a hotter temperature than other brew methods because everything is added right off the boil,” he says. “There’s no heat loss from kettle to vessel, vessel to cup like other manual brew methods.”

Using a French press, Montandon recommends coffees with fewer fruit-forward tasting notes, like Gold Stripe’s Spro Bot espresso blend or its Santa Isabel from Guatemala.

“On our menu, we classify those as ‘classic’ coffees or ‘mellow’ coffees. Anything with nutty, chocolatey notes benefits from being brewed in a French press.”

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Is hot coffee better?

A

French press and vacuum pot can deliver a steaming cup of coffee. But due to heat transfer, Chemex-made coffee will be a few degrees cooler in temperature. Is this a problem?

Not necessarily. While some coffee drinkers absolutely prefer hot coffee, Montandon is less concerned with the temperature of the liquid. “Tasting professionals would indicate that extreme temperature masks flavor,” he says. Extreme heat can singe the taste buds, while extreme cold can dull them. “We don’t prefer drinking coffee at room temperature, but actual tasting notes are going to be most apparent and present at room temperature.”

So if, like many of us, you forget to finish your coffee only to discover it later at room temperature, give it an exploratory sip: You might just taste additional flavors that way.

Chemex A good method for anyone who likes more delicate-tasting coffees, the Chemex is a glass-based brewing method and one of the first hobbyist methods Montandon attempted in his own journey. “For me personally, it has a sentimental element because it’s one of the first ways I tried brewing coffee outside the electric coffee pot method most people make,” he says.

With this technique, a folded, three-ply filter prevents oils and solubles from entering the cup, which means the coffee ends up much clearer. “It gives a lot of clarity that most people haven’t experienced when they’re used to the good old electric coffee pot method,” he says. “Chemex especially can be very beneficial in tasting more of the intricate nuance of coffees that might have some berry tones, jasmine tones, or any of those more subtle flavors.”

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Time to brew: 4 minutes Ingredients: 34 grams of coffee, 544 grams of water (16:1 ratio) Grind size: Slightly finer than the “kosher salt” size recommended for a French press Instructions: Boil your water in a kettle. “In this area, water boils around 208 degrees and we go straight from boiling to begin brewing,” he says. “By taking your water from the kettle and adding it to the Chemex, [the water temperature] will be around 198 degrees.”

He recommends two pours when using a Chemex. The first pour is important because it adds just enough coffee to cover the grounds. This facilitates what is known as the bloom cycle. As opposed to mass-marketed coffee you might buy from a supermarket shelf, freshroasted coffee contains carbon dioxide.

“Within a two- to-three-week window of freshness, there’s still a lot of CO2 present in coffee,” he explains. By adding around 70 grams of water, the grounds become wet enough to facilitate the release of the carbon dioxide. The coffee bed will rise slightly as the grounds experience this off-gassing.

Wait about 30 seconds for this process to complete, then spend the next 90 seconds adding the remaining water.

For a Chemex brew, Montandon recommends Gold Stripe’s Ethiopian Banko Dhadhato, which offers cherry, huckleberry and dark chocolate notes.

Lubbock Magazine • thelubbockmagazine.com • FEBRUARY 2020

AeroPress A full-immersion brewer like the French press – the water steeps among the coffee grounds – an AeroPress acts as something of a hybrid between a French press and a Chemex. It uses a filter, but instead of dripping through the filter the water is pressed through it.

One of the main appeals of an AeroPress is its no-fuss durability. Made of plastic rather than glass, it travels much more easily than a delicate Chemex or French press. It’s also versatile. “It’s the ideal toy for the coffee hobbyist,” says Montandon. “You can brew it an unlimited number of ways. It can handle almost anything you throw at it, and it brews really great coffee.”

In fact, regional and national coffee competitions are filled with experts experimenting with a variety of AeroPress techniques. Montandon prefers an inverted method, which allows him to control when the water passes through the filter.

Time to brew: 2 minutes Ingredients: 15 grams of coffee, 250 milliliters of water (16:1 ratio) Grind size: Medium-fine, or slightly finer than the Chemex grind. “It’s a similar size to what you might use for your drip coffee in a standard coffee maker, close to the texture of sand,” he says.

Instructions: Montandon grinds and brews based around the inverted method. The setup rests on the fully extended plunger, while the coffee and water are added on the device’s filter side. First insert the plunger into the main chamber so that it forms a seal. Balance the AeroPress on the plunger, leaving the open side facing up.

You’ll then add the freshly ground coffee before attaching the cap and filter. “Pour 100 grams of water for 20 seconds,” he says. The water should come straight off the boil. This is when the bloom occurs and the trapped carbon dioxide is released. “Gently stir that, then add the remaining amount of water in the next 20 seconds,” he says. Then screw on the filter and flip the AeroPress over at around the 55-second mark. After inverting it, place the device on your receiving cup or vessel. “In the last minute, we press the plunger to filter all of the coffee,” he says. It will hiss when the last bit of air releases.

The cleanup is simple. “You unscrew the cap and pop the pod or puck – whatever you want to call it – into the trash and rinse everything off. It’s a really easy cleanup with the AeroPress.”

He recommends Gold Stripe’s San Jose Limar, sourced from El Salvador, as an ideal coffee to try with an AeroPress.

VacuumPot Montandon describes this unique, mad-scientist setup as a “Breaking Bad meets coffee” experience.” Also known as a siphon brewer, this complicated method combines immersion brewing with steam pressure. “It’s one of my favorite brewers for being the show-stopper that it is,” he says.

He admits that he doesn’t know anyone who actually uses this process to brew their daily morning coffee, but says it does make a delicious cup. And it looks awesome. “It’s very showy and engages all the senses. You see the brewing process, so it’s more of a presentation,” he says. He recommends it for anyone wanting to prepare coffee for a brunch or gathering that’s as much about the experience as the final product.

Ultimately, the novel process takes several minutes and the ornate glassware can be difficult to set up and clean. With dual chambers, it uses a heat source to force water from one chamber to another by creating a vacuum. The grounds steep in the top chamber, then the coffee drains back into the lower one. “When the heat source is engaged, steam pressure maintains the water into a top beaker,” Montandon explains. “That’s where you add your coffee. It steeps for around a minute, then you remove the heat source. The cooling of the lower beaker creates a vacuum to draw the filtered coffee back down into the lower beaker.”

The resulting brew has plenty of body to it but a bit more clarity than a French press due to the cloth disc filter used by the vacuum pot. “It also brews a very hot cup of coffee, because the entire cycle of brewing is done over the heat source,” he says. “You don’t have the loss of temperature you would experience with a Chemex, for example.”

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MEET THE EXPERTS ZACH AND ZANE MONTANDON

“M

y brother and I both loved coffee,” says Zach Montandon, half of the sibling duo who owns Gold Stripe Coffee Roasters.

He’s four years younger than his brother, Zane, and remembers first tasting coffee with his father at the ripe young age of 7.

The two brothers soon came to love the exploratory and experimental side of coffee, attracted to “all the ways it could be made, enjoyed and consumed,” Zach says. Before long, Zane had bought a gooseneck kettle and coffee siphon brewer and immersed himself in the gadgetry of the hobby.

So in 2012, when the older Zane announced he wanted to have a coffee business one day, Zach sprang into action. “He’s the dreamer and I’ve always been the doer, so I was like, ‘I’ll help you start it.’ And I had already booked an event,” Zach says. The brothers’ first gig was catering an anniversary party with a coffee bar in the summer of 2012, hustling to build a mobile espresso bar for the event.

That led to other gigs as Courier Coffee. Under that label, they catered weddings, office parties and other private events. “As we kept doing different events, we had requests for people to have us train their new coffee shop openings on how to do latté art,” says Zach. “That led us down the path of more business-tobusiness [work], supplying roasted coffee as well as equipment repair, maintenance, and even selling commercial brewing equipment like espresso machines and grinders in this area.”

In 2016, Zach and Zane opened a tasting room in the Cactus Alley courtyard. They’ve since expanded from their original 300-square-foot space. Then in 2018, they opened what they call their “headquarters location” at 98th and Slide in the FirstBank & Trust Centre (9816 Slide Road). “That’s where we’ve relocated all of our roasting, producing and packaging to be in the public eye,” he says.

Today their business is called Gold Stripe Coffee and the cofounders often identifying themselves as “Big Brew” (Zane) and “Little Brew” (Zach). They’ve divided duties according to their own personalities and interests. “Zane generally heads up more of the technical side of things, like equipment repair, roasting and green coffee-buying,” says Zach. “I handle more of the administrative and bookkeeping things, as well as sales calls.”

Above all, they’ve worked hard to position themselves as Lubbock’s coffee experts – a resource for everything from coffee equipment and information to training, along with fresh-roasted coffee sourced directly from farms around the world. L

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Eat Drink

RAIN UPTOWN

R PHOTO BY SHANNON RICHARDSON

ain Uptown opened in 2009, and offers fine dining Italian style – Northern Italy, to be exact – with classics like house-made pasta, hand-cut dry-aged beef, fresh seafood entrees and small plates.

February brings a Dinner for Two special complemented by the restaurant’s romantic candlelit glow. Choose from a variety of menu items paired with one of the restaurant’s hand-crafted martinis or something from the carefully curated wine list.

5217 98th St. 798.5900 rainuptownristorante.com Open Tuesday through Friday, 11 a.m.-10 p.m.; Saturday, 9 a.m.-10 p.m.; and Sunday, 9 a.m.-9 p.m.

PRICING GUIDE $ most entrees less than $10 $$ most entrees $11 to $20 $$$ most entrees more than $21

NEW New to Eat Drink UPDATE

Updated entry

THE EAT DRINK RESTAURANT GUIDE IS A READER SERVICE COMPILED BY THE LUBBOCK MAGAZINE EDITORIAL STAFF. THE MAGAZINE DOES NOT ACCEPT ADVERTISING OR OTHER COMPENSATION IN EXCHANGE FOR A LISTING. THE GUIDE IS UPDATED REGULARLY. TO CORRECT A LISTING OR RECOMMEND A RESTAURANT FOR CONSIDERATION, CONTACT THE EDITOR AT MMCAFFREY@LUBBOCKONLINE.COM.

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RESTAURANT GUIDE 50TH ST. CABOOSE Fuel up on Mexican-American food after hours of fun arcade fun. Daily lunch, appetizer, and kid’s discounts abound. 5027 50th St., 796.2240, cabooseonline.com $

BEIJING HOUSE RESTAURANT Specializing in Mongolian barbecue and Chinese fare, Beijing’s daily lunch specials and dinner entrees are easy on your wallet. 3605 50th St., 793.9593 $

ALBARRAN’S MEXICAN BAR & GRILL There’s plenty of room to unwind in Albarran’s expansive indoor and outdoor dining areas. A cold margarita is the perfect complement to popular fish tacos or steaming fajitas. 7722 Milwaukee Ave., 771.2869, albarrans.com $$

BIGHAM’S SMOKEHOUSE Open for 40 years, Bigham’s serves its West Texasstyle barbecue from two small, straightforward locations. 3312 82nd St., 797.9241/4302 19th St., 793.6880, bighamsbbq.net $

ALL AMERICAN EATERY & CATERING CO. Housed in the former Hwy. 87 Lunch Diner, All American offers sandwiches, salads, fresh pie, and a hot entree buffet special of the day. Our curiosity has been peaked by the bacon-wrapped braut on a pretzel bun and the homemade pimiento cheese sandwich. 8901 Hwy. 87, 368.6304, allamericaneatery.com $ AMIGOS MEXICAN RESTAURANT Stand-outs at this small, casual eatery are the allyou-can-eat menudo and barbacoa burritos.

5001 34th St., 795.9552 $ ANNA’S MEXICAN RESTAURANT It’s Tex-Mex heaven inside Anna’s bright and cheerful dining room. Start with fresh guacamole and move on to a generously portioned combination plate. 6909 Indiana Ave., 771.8783 $ APPLE TREE CAFE & BAKERY This local favorite impresses with home-style breakfasts, fresh sandwiches, and plenty of baked goods to satisfy your sweet tooth. 3501 50th St., 799.7715, appletreelbk.com $ ATOMIC LOUNGE & PIZZA KITCHEN Atomic specializes in fire roasted pizzas. Feast on favorites like The Roni, extra-large slices of pepperoni atop melted mozzarella and smoky tomato sauce. Atomic’s ovens cook a pizza in 2 ½ minutes so your hunger pangs are quickly satisfied. 2420 Broadway Ave. Suite A, 407.3221 $$ BACK 40 GRILL Back 40 covers all the bases: kid-friendly, great food, satisfying desserts, live music, and a patio area. 5214 98th St., 853.8715, theback40grill.com $$ NEW BAKED BLISS

Settled in its new location since January, Baked Bliss offers a full lunch menu with salads, hot and cold sandwiches, daily specials, burgers and can’t miss dessert specials. 4005 34th St., 784.2004, lubbockbakedbliss.weebly.com $

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BJ’S RESTAURANT & BREWHOUSE This chain that originated in Southern California offers burgers, pizza and pub grub with an expansive list of craft brews. 4805 S. Loop 289, 783.8600, bjsrestaurants.com $$ BLUE SKY TEXAS Blue Sky’s burgers and homemade fries are the perfect companions to a Lone Star Beer or an Oreo shake. Be prepared to share the one-size-feeds-a-lot cheese fries. 4416 98th St., 368.7591/ 3216 Fourth St., 368.0750, blueskytexas.com $ BURRITO TOWER Housed in a bright gold building, this small Mexican joint serves breakfast starting at 7 a.m. and lunch until 2 p.m. We’re hooked on the migas rancheros and gorditas. 3001 34th St., 791.5813 $ CAFE J Enjoy elegant ambiance surrounded by original artwork. Menus change with the seasons and each entree is carefully prepared with a wine pairing in mind. 2605 19th St., 743.5400, cafejlubbock.com $$$ CAGLE STEAKS Step into a true West Texas experience at Cagle Steaks. After walking around the ranch, feast on hand-cut steaks with all the fixings. Save room for fresh cobbler topped with ice cream.

8732 Fourth St., 795.3879, caglesteaks.com $$ CANTINA LAREDO Serving the tastes of “modern Mexico”, this international chain offers tapas, traditional Mexican entrees and a staggering number of top shelf margaritas. 114 W. Loop 289, Suite 200, 407.3355, cantinalaredo.com $$ CAPITAL PIZZA Don’t let Capitol’s nondescript storefront fool you. Quality ingredients, creative specialty pizzas, and hundreds of craft beers certainly impressed us.

2705 26th St., 368.3603/8211 Slide Road, 701.4062, capitalpizzalubbock.com $$ UPDATE

CAPROCK CAFE A Lubbock favorite, CapRock is the perfect place to hang out and watch the game – with a burger in one hand and an ice-cold beer in the other, of

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course! 3405 34th St., 784.0300/5217 82nd St., Space 109, 771.2233, caprockcafe.com $-$$ CASA MANILA FILIPINO CUISINE This cash-only eatery serves breakfast and lunch buffet-style, giving diners the opportunity to try a variety of authentic Filipino items. 4917 34th St., 793.8839 $ CAST IRON GRILL First, the pies. We don’t care what time of day, a meal just isn’t complete without a sweet slice.

Move on to home-style breakfasts complete with biscuits and gravy, or hearty from-scratch burgers, chicken-fried steak and ribs. We can’t get enough. 620 19th Ave., 771.7690, castirongrilllubbock.com $ CHAMPS SPORTS BAR & GRILL Champs’ sports-themed menu is filled with typical pub-style offerings like burgers, wings, nachos, cheese sticks and sliders. No matter your craving, there’s sure to be something for everyone.

4525 Milwaukee Ave., Suite 600, 368.8980, champsbarlubbock.com $ NEW

THE CHEESECAKE FACTORY The national chain made its Lubbock debut in late 2018. The bountiful menu is full of a variety of starters, entrees, and sides, but we’re always up for an enormous slice of decadent cheesecake. Why not start with dessert instead? 6014 Slide Road, 785.8636, thecheesecakefactory.com $$ CHICKEN RUN Open daily for breakfast and lunch, the cafe serves breakfast items, specialty juices, lunch combo deals and small plates for lighter appetites.

1910 Quaker Ave., 687.3447, chickenrun.cafe $$ NEW

CHILI DOG CAFE Despite the name, you’ll find more than hot dogs at the cafe. Feast on chili, oversized burgers, brats, sandwiches and a salad bar. 5903 82nd St., Suite 600, 712.3647 $ CHIMY’S CERVECERIA If a margarita is in order, this is the spot. Plenty of Tex-Mex staples and margarita flavors and a lively outdoor patio make this a great place to spend an evening. 2417 Broadway St., 763.7369 $ CHINA WOK With more than 125 menu items, you might feel a little overwhelmed when it comes to ordering. But don’t despair – everything’s good. 6302 Frankford Ave., Suite 3, 783.8888, chinawoklubbock.com $ CHIPS SPORTS BAR & GRILL The simple menu at Chips contains standard sports bar fare: pub-style appetizers, burgers and sandwiches. Fill up on your favorites while you

watch the game or play a game of pool.

5166 69th St., 794.1944, chipssportsbar.com $

and generous portions. 6023 82nd St., Suite 4, 763.3283, doubledaves.com $$

CHRISTAKIS BURGERS When you’re craving a burger, this is your spot.

A favorite among in-the-know locals, Christakis serves jumbo-sized and regular burgers with a variety of topping combinations. Try the namesake burger with pastrami and cheese for messy but delicious meal. 1111 34th St., 744.6833 $

E&J SMOKEHOUSE AND GRILL Nestled in Escondido Canyon, E&J is open for lunch and dinner, Tuesday through Saturday. Dine on plenty of barbecue and Texas-style sides and desserts at this little oasis. 701 Regis St., 762.6201 $$-$$$

COCINA DE LA SIRENA Located in the historic Cactus Alley courtyard, La Sirena serves modern Latin American food in a cozy dining room. The menu changes regularly to accommodate local produce, but it’s a delight no matter the season. 2610 Salem Ave., 368.7960, lasirenacocina.com $$$ COOK’S GARAGE Tuck in to Texas-style comfort food surrounded by classic cars and memorabilia. You can’t miss with the wings, burgers or nachos. 11002 Highway 87, 893.2491, cooksgarage.com $$ COPPER CABOOSE RESTAURANT BAR Part entertainment venue, part Tex-Mex restaurant, Copper Caboose is the place to take a group ready for a party. Daily food specials let you save your money for the arcade. 5609 Villa Drive, 744.0183, cabooseonline.com $$ COTTON PATCH CAFE The Cotton Patch is in the home-style comfort food business. Served with southern hospitality, entrees like chicken and dumplings, chicken-fried steak with gravy, and steakhouse burgers make it easy to eat your fill – and then some. 6810 Slide Road, 771.4521, cottonpatch.com $$ THE CRAFTHOUSE GASTROPUB Experience quality eats at this casual pub. Choose something from the Bites, Small or Large menus depending on your appetite. We’re taken with the dumplin’s and house Canadian bacon.

3131 34th St., 687.1466, crafthousepub.com $$ CRAWDADDY’S SPORTS GRILL & BAR Cajun favorites, seafood, burgers, and fries round out the menu at Crawdaddy’s. Enjoy a drink from the bar while you dine. 5725 82nd St., 771.4455 $$ DION’S This Southwestern chain offers pizza, salads, and subway sandwiches in a relaxed, casual atmosphere. 2721 82nd St., 745.1010/6410 82nd St., 747.4800, dions.com $ DOUBLEDAVE’S PIZZAWORKS Feast on the buffet or order a whole pie at DoubleDave’s. Customers love the stromboli

EAST MOON ASIAN BISTRO East Moon specializes in Pan-Asian food, with a focus on Thai dishes, sushi, noodles and curries. Regulars love the affordable lunch specials and quick delivery service. 5028 50th St., 712.8888, lubbockeastmoon.com $

FLIPPERS TAVERN This colorful little hole-in-the-wall specializes in brats with all the fixings. Try the Pile Driver for a cheese and chili fix. 1406 Avenue Q, 701.5130 $ THE FUNKY DOOR BISTRO & WINE ROOM With everything from mac ‘n cheese to fondue, lobster to steak, and more than 800 wine labels, The Funky Door is a divine place to linger.

6801 Milwaukee Ave., 687.0505, thefunkydoor.com $$-$$$

EL PAISANO This mom-and-pop shop serves authentic Mexican food out of its small storefront. Expect fresh ingredients, flavorful cuisine, and excellent service.

1301 50th St., 771.2773 $ EL SALVADOR RESTAURANT Promising “a taste of El Salvador in Lubbock,” this quaint eatery west of the city certainly delivers. Pupusas, a thick, stuffed corn tortilla, are worth the drive. 9609 CR 6900, 885.2222, restaurantelsalvador.com $ FARM TO FORK GASTRO KITCHEN Serving farm fresh food, Farm to Fork’s creative presentation and gourmet offerings feature locally produced produce and meats. The seasonal menu changes often, with a variety of entrees, small plates and brunch on Sunday. The eatery is by reservation only, so plan accordingly. 8310 E. FM 3523, 829.2564, f2fgastrokitchen.com $$ FIVE GUYS BURGERS AND FRIES Order a la carte from the simple menu at this fast-casual eatery, choosing from burgers made to order with your choice of toppings. Plenty of fries mean you’ll need to loosen your belt! 4410 19th St., 368.3490/6076 Marsha Sharp Fwy., 771.4897, fiveguys.com $ FORTUNE COOKIE CHINESE RESTAURANT Serving Cantonese-style food, Fortune Cookie is family-owned and -operated.

Easy online ordering makes dine-in and takeout dining a breeze. 7006 University Ave., 745.2205, fortunecookietx.com $

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FUZZY’S TACO SHOP Options are endless at Fuzzy’s with everything from a variety of Baja-style tacos to enchilada plates, over-sized salads, tamales, and breakfast all day, every day. 10101 Slide Road, 797.8226/ 2102 Broadway Ave., 740.8226, fuzzystacoshop.com $ GARCIA’S MEXICAN RESTAURANT Garcia’s is known for its affordable food and onpoint margaritas. Feast on the buffet for weekend brunch. 5604 Slide Road, Suite 100, 792.0097 $ THE GAS LIGHT Relax with a handcrafted cocktail and one of the shareable plates while you listen to live music in the lounge. 5212 57th St., Suite 100, 785.1720, thegaslight.net $$ GATOR’S BAYOU CAJUN GRILL & BAR Gator’s Bayou’s fun atmosphere and extensive food and drink menus ensure that you’ll enjoy your experience. Fans of Gator’s enjoy the Sunday brunch and sheltered patio. 5217 98th St., 698.6900, gatersbayou.com $$ GEORGE’S RESTAURANT Comfort food and burgers round out the menu at George’s. Customers love the breakfast and cozy diner-style environment. 6914 82nd St., Suite A, 783.8500 $ GILBERT’S BAR & GRILL With its Tech-themed dining room and generous patio, Gilbert’s is the perfect place to hang out and enjoy a home-style meal. Enjoy familystyle Chinese food on Saturday nights and brunch on Sundays. 2608 Salem Ave., 795.8791, gilbertslubbock.com $$ GIORGIO’S PIZZA Giorgio’s longstanding downtown location offers counter service and some of the city’s most beloved pizza by the slice, calzones, pasta, and daily lunch specials. 1018 Broadway St., 765.9330, giorgiospizzalubbock.com $ HARRIGAN’S PRIME GRILL Remember Harrigan’s? Well, the beloved chain is back as Harrigan’s Prime Grill, and locals are thrilled. Open for lunch and dinner, the menu includes plenty of steaks to satisfy beef lovers, along with plenty of options for the entire family.

Don’t’ leave without indulging in a Black Magic Cake. 11814 Indiana Ave., 368.8008, harrigans.com $$-$$$ HAYASHI MIDTOWN SUSHI BAR & JAPANESE CUISINE Hayashi Midtown offers lunch and dinner specials, create-your-own bento boxes, sushi, and, of course, hibachi grill cooking. 3701 19th St., 701.5486, hayashimidtown.com $$

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HEALTHY ESSENTIALS Part nutrition shop, part cafe, Healthy Essentials serves low-calorie breakfast and lunch items, coffee and smoothies. 8008 Abbeville Ave., 771.5959, healthytastegreat.com $ HEFF’S BURGERS A winner in the Best Burger category of Best of Lubbock since 2010, Heff’s serves nine different fresh, half-pound burgers, and sandwiches, home-style fries, and ice cream. 5727 82nd St., 698.0900/2401 Glenna Goodacre, 589.5555, heffsburgers.net $ HUB CITY WINGS Offering more than just wings, Hub City also cooks up burgers, hot dogs, chicken strips and more.

1902 34th St., 687.3332, hubcitylubbock.com $ IKE’S WOODFIRE GRILLE Ike’s offers handcrafted steaks, seafood, woodfired pizzas, calzones, burgers and more. Save with Ike’s daily specials and enjoy daily Happy Hour Monday through Friday. 4414 82nd St., Suite 218, 368.8036, ikesgrill.com $$ INDIA PALACE RESTAURANT A little aging gem, you’ll find cooked-to-order Indian standbys like naan, samosas, masala and mango lassi. Be prepared to wait, but the food is worth every minute. 3021 34th St., Suite A, 799.6772 $ J&B COFFEE CO. Generously portioned sandwiches, baked goods and specialty desserts make the perfect complement for freshly roasted coffee or flavored tea. 2701 26th St., 796.1114/3334 66th St., 799.1996, jandbcoffeeco.com $ JASON’S DELI The options at Jason’s are endless – sandwiches, paninis, wraps, baked potatoes, soups, salads, po’boys and even pasta. 4001 S. Loop 289, 799-8660, jasonsdeli.com $ JAZZ, A LOUISIANA KITCHEN A national chain, Jazz serves New Orleans-style classics and features nightly live music.

3703 19th St., 799.2124, jazzkitchen.com $$ JIMENEZ BAKERY & RESTAURANT Jimenez has offered traditional Mexican baked goods to the Lubbock area since 1969. Breakfast items lean toward Texas-style comfort food, while lunch and dinner focus on more traditional items. Don’t leave without trying something from the bakery. 1217 Crickets Ave., 744.2685, jimenezbakeryandrestaurant.com $ JOSIE’S AUTHENTIC MEXICAN KITCHEN Josie’s three Lubbock locations serve a variety of fresh, handmade burritos for walk-up, dine-in and drive-thru service. Breakfast burritos are the most popular, but the Big Mama is a sure bet any

Lubbock Magazine • thelubbockmagazine.com • FEBRUARY 2020

time of day. 3312 Avenue Q, 744.8075/ 5101 Aberdeen Ave., 793.7752/6606 19th St., 793.1921 $ JUMBO JOE’S A true burger joint, Joe’s offers dine-in, carry-out and a convenient drive-thru. Extra-large portions and affordable prices keep diners going back for more. 3310 Fourth St., 747.7900, jumbojoes.com $ KING LOUIE’S SPORTS LOUNGE & BILLIARDS ROOM Kin Louie’s stretches “Happy Hour” into an eight-hour celebration. Enjoy drink specials and shareable plates from 11 a.m.-7 p.m. every day, while you watch the game or play a game of pool in the smoke-free pool hall. 7604 Milwaukee Ave., Suite 1400, 368.8200, kinglouiesrestaurantandbar.com $$ KING STREET PUB Nestled in a strip mall on Indiana, King Street Pub’s stark exterior holds a surprisingly charming Victorian English tea room meets traditional pubthemed restaurant. Inventive cuisine and a cozy atmosphere will keep you going back for more.

8004 Indiana Ave., Suite B18, 993.1010, kingstreetpub.com $$ LA DIOSA CELLARS From the funky decor to the perfectly prepared tapas to the extensive wine list, La Diosa promises a top-notch experience. 901 17th St., 744.3600, ladiosacellars.com $$ THE LANTERN TAVERN A step above standard pub fare, The Lantern serves shareable appetizers, burgers and pizza in its casual dining room. Enjoy the dog-friendly patio and listen to live music on Friday nights.

3502 Slide Road, 785.2280, lanterntavern.net $$ LAS BRISAS SOUTHWEST STEAKHOUSE Elegant Southwestern-style fare awaits at Las Brisas. Feast on a 24-ounce bone-in rib-eye paired with the perfect craft cocktail or a selection from the wine list. 4701 112th St., 687.6050, las-brisas.com $$$ LINDA’S CAFE Specializing in Filipino food, no-fail customer favorites include the special pancit and lomain. Be prepared for a wait as the food is made fresh to order. 1901 W. Loop 289, Suite 6, 791.0233 $ LISA WEST’S DOUBLE NICKEL STEAK HOUSE Voted one of the top 10 best steak houses in Texas, the Double Nickel specializes in traditional steakhouse fare. While beef rules the menu, you’ll find plenty of chicken, seafood and salads to delight the pickiest eater. 5405 Slide Road, 792.0055, doublenickelsteakhouse.com $$$

LITE BITE MEDITERRANEAN CAFE This simple Mediterranean diner also has a specialty market and deli on site. Customer favorites include the fresh gyros, baklava, and hummus. Order online for quick pick-up or delivery. 3624 50th St., 318.4533 $ LITTLE WOODROW’S RESTAURANT BAR Expect pub-style fare, including burgers, “Mile Wide” nachos, Tex-Mex food, sandwiches, wraps, salads and plenty of shareable for watching the big game. With indoor and outdoor areas to hang out with the gang, this just might be the Hub City’s new favorite game day spot. 6313 66th St., 698.6601, littlewoodrows.com $$ LOCAL BAR AND GRILL Located close to the Texas Tech campus, Local’s bar menu includes pizza, burgers, street-style tacos, and shareable pub grub. Fill up on Big as Your Face nachos topped with white queso, chorizo, chili and jalapeños. 2420 Broadway St., 368.5127 $ LONE STAR OYSTER BAR A Lubbock staple for more than 30 years, Lone Star serves shrimp and oysters, and burgers and bar food. Listen to live music on the patio or watch the game on the big screens inside the restaurant.

5116 58th St., 797.3773 $$ LUBBOCK’S BREAKFAST HOUSE & GRILL Serving breakfast daily from 6 a.m. to 2 p.m., the Breakfast House also serves lunch, and dinner until 10 p.m. A huge menu means you can go back again and again to discover a new taste treat. 7006 University Ave., 687.8912/2422 19th St., 701.5351, lubbockbreakfasthouse.com $ LUCKY CHEN CHINESE RESTAURANT Luck Chen serves familiar favorites like fried rice, chow mein, and moo goo gai pan. Daily lunch specials cost a low $5.95. 1803 Seventh St., Suite 801, 749.7888, luckychenlubbock.com $ MAMARITA’S BORDER CAFE MamaRita’s fast casual Tex-Mex is a regular Best of Lubbock winner. In business since 1989, locals love the salsa bar, margarita’s, and affordable daily specials. 6602 Slide Road, 794.4778, mamaritaslubbock.com $ MAR Y TIERRA This cozy Tex-Mex restaurant serves breakfast, lunch and dinner. Expect fresh-made food and plenty of choices as the menu is lengthy.

2531 82nd St.,784.2008 $ MESQUITES BAR & GRIL The busy bar serves a limited menu to enjoy while watching the big game. 2419 Broadway St., 744.9277, mesquiteslubbock.com $

MI PUEBLO MEXICAN RESTAURANT This hidden gem is known for fresh, affordable Tex-Mex food. If you’re on the go you can’t miss with the quick and delicious burritos. 1308 50th St., 368.8718 $ MONTELONGO’S MEXICAN RESTAURANT Dine in, takeout, or catering – Montelongo’s has you covered. Locals love the enchiladas and carne asada. 3021 Clovis Road, 762.3068, montelongosrestaurant.com $ NICK’S SPORTS GRILL & LOUNGE With two locations in town – one beside the Overton – Nick’s specializes in sports bar fare like burgers, nachos, wings and pizza. Don’t miss the expansive Happy Hour during the week from 11 a.m.-7 p.m. 9806 Quaker Ave., 794.6425/ 2323 Mac Davis Lane, 747.6425, nickssportsgrill.com $ THE OFFICE GRILL AND SPORTS BAR Known for great live country music, The Office offers all-day Happy Hour and a simple menu with grill items like sandwiches and burgers.

5004 Frankford Ave., Suite 900, 687.6242, theofficegrillandsportsbar.com $ O’HANA JAPANESE STEAKHOUSE & SUSHI BAR Choose from hibachi service or fresh sushi when you dine at O’hana. Reservations are suggested for busy weekend evenings. 5510 Fourth St., Suite 100, 792.0144/ 5217 82nd St., 783.8298 $$ ONE GUY FROM ITALY PIZZA Fresh, hot, cheesy calzones are the star at One Guy, but the pizza, pasta, and garlic bread are also noteworthy. You’ll find traditional Sicilian recipes and great conversation when you dine in. 4320 50th St., 791.1210/1101 University Ave., 747.1226 $ O’REILLY’S IRISH PUB You’ll find an energetic bar with traditional pub grub like burgers, fish and chips, and Irish-style entrees. 3300 82nd St., 796.2893 $$ ORLANDO’S ITALIAN RESTAURANT Generous portions of Italian mainstays dominate Orlando’s menu, with a southwestern influence peppered throughout. Customers rave about the potato and green chile soup, burgers, and all-youcan-eat spaghetti and meatballs. 6951 Indiana Ave., 797.8646/2402 Avenue Q, 747.5998, orlandos.com $$ PANCAKE HOUSE This cozy diner fills up fast, so expect a wait time.

Enjoy home-style breakfast until 2:30 p.m. daily, with lunch items available after 11 a.m.

510 Avenue Q, 765.8506 $

PARMA ITALIANO RISTORANTE Offering cuisine inspired by Northern Italy, Parma serves lunch Monday through Friday, brunch on weekends, and dinner nightly. Feast on tender rib-eye au piovre, fresh seafood, and satisfying pasta entrees. Enjoy Happy Hour during the week and Daily Deals for students, military and seniors. 4646 50th St., 368.7055, parma-ristorante.com $$-$$$ NEW

THE PECAN GRILL Located inside the Overton Hotel & Conference Center, The Pecan Grill serves upscale breakfast, lunch and dinner. We’re fans of the Texas redfish and NY strip steak. 2322 Mac Davis Lane, 776.7010, overtonhotel.com $$$ PEPE’S PIZZA AND ICE CREAM Is there a better combination than pizza and ice cream? We don’t think so. Feast on hand-tossed pizza made to order, and ice cream loaded with your favorite mix-ins. 3704 98th St., Suite 900, 993.7373, pizzabypepes.com $$ PICOSO’S MEXICAN KITCHEN This much-anticipated restaurant was founded by members of the Leal’s family. The eatery serves rustic modern Mexican food with a focus on street-style tacos and classics like enchiladas, chile relleno, tacos and quesadillas. 7611 Milwaukee Ave., 445.9560, picososmexicankitchen.com $$ PLATFORM RESTAURANT This downtown eatery caters to the lunch crowd by featuring gourmet salads, sandwiches and soups that utilize fresh seasonal produce and house-smoked meats. 1212 Avenue K, 762.1088, platformlbk.com $$ QDOBA MEXICAN GRILL Order customizable, build-your-own nachos, rice bowls, burritos and salads at this fast-casual chain. Each ingredient is prepared in-house with everything made fresh to order.

5017 Milwaukee Ave., Suite 300, 771.2411, qdoba.com $ RAIN UPTOWN Rain Uptown offers fine dining Italian style, with homemade pasta, pizza, seafood entrees and small plates. 5217 98th St., 798.5900, rainuptownristorante.com $$ RAZZOO’S CAJUN CAFE Open in Lubbock since August 2018, Razzoo’s serves Cajun specialties in a fun, friendly atmosphere. Unwind on Winey Wednesdays with half price wine all day. 4805 S. Loop 289, 783.3032, razzoos.com $$ RIVER SMITH’S CHICKEN & CATFISH A Lubbock mainstay, Rive Smith’s serves fried catfish and chicken battered to perfection.

Chargrilled options, and oysters, shrimp and crab

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round out the menu. 406 Avenue Q, 765.8164, riversmiths.com $$

the menu at The Tailgate. Save room for the Mason jar strawberry shortcake. 417 Frankford Ave., 412.7330 $

lovers will rejoice over the USDA Choice steak options. 1807 Buddy Holly Ave., 771.6555, triplejchophouseandbrewco.com $$

SALTGRASS STEAK HOUSE Saltgrass has plenty of steaks to choose from and you can pair it with juicy Gulf shrimp or lump crab meat. Take our advice: Save room for the TwoFork Cheesecake. Rich and creamy, it melts in your mouth. 6026 Marsha Sharp Fwy., 792.1004, saltgrass.com $$

TAQUERIA Y PANDADERIA GUADALAJARA This modest eatery serves authentic fare with fresh baked goods. We love the street tacos and freshmade chicarrón, crackling hot from the fryer.

1925 19th St., 765.8321 $

URBAN BRICKS PIZZA Fast, build-your-own pizzas from counter service enable guests to experiment with everything from the crust, sauce and drizzle to meat, cheese and vegetables. 7610 Milwaukee Ave., Suite 300, 993.7777, urbanbrickspizza.com $

THE SILVER BULLET SPORTS BAR & GRILL This smoky little dive’s main draw is karaoke and billiards, but there are a few appetizers, burgers, sandwiches and other pub grub offerings on the abbreviated menu. 5145 Aberdeen Ave., 795.4122, silverbulletlubbock.com $

TEDDY JACKS HUB CITY GRILL Teddy Jacks promises a fun experience in its energetic dining area. The menu touches on a variety of American favorites, so there’s sure to be something for everyone at the table. 7205 Milwaukee Ave., 698.6997, teddyjacks.com $$

WALK-ON’S BISTREAUX & BAR Walk-On’s serves Louisiana-inspired cuisine like seafood, traditional Cajun favorites and biggerthan-average burgers. The like to call it “Game Day with a Taste of Louisiana.” We call it just plain tasty.

2630 W. Loop 289, 793.1845, walk-ons.com $$

STACKED BREAKFAST & LUNCH Open early for breakfast and serving lunch daily, Stacked also caters and offers a convenient driveup window for meals on the go. We’ve got our eye on the pancakes at Stacked, with four tempting flavors: original, chocolate chip, sweet potato, and bacon. 6015 82nd St., Suite 5, 317.1101, stackedlbk.com $

TEXAS TACO COMPANY Try a signature taco or build your own with your choice of corn or flour tortillas meat, vegetables and toppings. Daily Happy Hour and an enclosed, sunny patio make Texas Taco Company a great spot to hang out in the evening. 4601 S. Loop 289, 701.4360 $

THE TAILGATE SPORTS BAR & GRILL Hefty chicken-fried steak, barbecue plates, meatloaf, burgers, nachos and daily specials are on

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THE TRIPLE J CHOPHOUSE & BREW CO. Owned and operated by the folks that started Bigham’s Bar-B-Q, Triple J serves lunch and dinner in its historic downtown location. Meat

Lubbock Magazine • thelubbockmagazine.com • FEBRUARY 2020

WORLD OF BEER World of Beer features more than 500 global beers, craft beer on tap, and tavern-style food.

Enjoy “Beerunch” on Sundays and lunch on lunch and dinner daily. 2910 W. Loop 289, 785.1386, worldofbeer.com $ YAMAGATA JAPANESE STEAKHOUSE Yamagata’s shabu shabu (hot pots) set it apart from other hibachi-style restaurants in town. Choose a variety of thinly sliced meats and vegetables to cook tableside. 5905 82nd St., Suite 104, 687.5620 $$

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Merrell & Nichols Dentistry Year established/Years in practice: Dr. Merrell, June 2019; Dr. Nichols, October 1986 Education: Dr. Merrell earned a Bachelor of Arts in Biology from Texas Tech University, his Doctor of Dental Surgery (D.D.S.) degree from Baylor College of Dentistry, and continued his training at Baylor, completing a three-year specialty program, earning a certificate in Prosthodontics and a Master of Science Degree in Oral Biology.

Dr. Nichols earned a Bachelor of Science in Biology from the University of Wisconsin, then a Doctor of Dental Surgery (D.D.S.) from Marquette University School of Dentistry in Milwaukee, Wisconsin.

Specialty: Dr. Merrell specializes in prosthodontics. In fact, Dr. Merrell is the only prosthodontist between Dallas and New Mexico. This gives patients in the South Plains area the opportunity to receive specialized restoration of missing teeth and jaw structure.

Memberships and clinical associations: Dr. Merrell is a member of the Texas Dental Association, South Plains District Dental Society, and American College of Prosthodontics.

Dr. Nichols has served three years on the Board of Directors of the Texas Dental Association. Previously, she served as a delegate to the Texas Dental Association from the South Plains District and has chaired and been a member of various reference committees. She has served as Chairman of the Texas Dental Association Council on Ethics and Judicial Affairs and as a member of the Texas Dental Association Council on Dental Care Programs. Dr. Nichols has served as a Dental Board examiner with the Western Regional Examining Board.

Why did you choose your area of practice? General dentistry family practice with a focus on cosmetics and function allows us to achieve our ultimate goal of creating a lifetime of dental health for our patients.

How do you set your practice apart from others? We focus on relationships and kindness. We strive to make each person feel at home and relaxed. Our goal is to help each patient understand procedures, make informed decisions, and be able to feel comfortable with their dental treatment plans. We have the BEST patients in all of West Texas. And we feel the love. They have voted our office Best of the West for the last 4 out of 5 years. That speaks volumes of our relationship with our patients, because we connect on a personal level.

They are family.

What do you find most rewarding about being a dentist? Creating a lifetime of dental health for our patients is our greatest reward. We also love the fact that we are serving some of our patient families for the third generation.

How will your practice change in coming years? We love to learn! We maintain the most current knowledge and skills by attending local and national lectures and education series. In an effort to enhance communication with our valued patients and community, we will heighten our utilization of social media. This will allow us to help bring educational updates and information to our patient family.

4101 84th St. • 698.6684 merrelldental.com

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TOP DENTISTS

Hill & Ioppolo Oral & Dental Implant Surgery of Lubbock Year established/Years in practice: The practice was founded by our partner, Dr. Hill, 25 years ago. We joined the practice in 2012 while still in active duty Army at Lawton Fort Sill, Oklahoma. We relocated to Lubbock full time after completing 13 years of U.S. Army service. Dr. Ioppolo left the U.S. Army as a Major. Dr. Hill retired in August 2018.

Education: Bachelor of Science in Biology and Chemistry, Texas Tech University, 2000; Doctor of Dental Surgery, University of Texas Health Science Center at San Antonio, 2005; Certificate in Oral and Maxillofacial Surgery, Brooke Army Medical Center, San Antonio, 2010; Master of Business Administration, Texas Tech University, graduating May 2020.

Accreditations and certifications: Board Certified Diplomate, American Board of Oral and Maxillofacial Surgery Memberships: Golden Key National Honor Society; American Association of Oral and Maxillofacial Surgeons; Texas Society of Oral and Maxillofacial Surgeons; South Plains District Dental Society Specialty: Oral and Maxillofacial Surgery Staff size: Seven Why did you choose your area of practice? I attended dental school at the University of Texas Health Science Center in San Antonio, where I earned a Doctor of Dental Surgery in 2005. During that time, I went on a mission trip. I was introduced to the OMS specialty and how it can not only impact someone’s smile, but also their life. After much prayer and reflection, I pursued the next step in my training. All oral surgeons must undergo years of hospital-based training, and I did my residency at the Brooke Army Medical Center in San Antonio.

How do you set your practice apart from others? We are not a factory, and that is by intent. We prioritize the value of the individual right in front of us and spend as much time as possible with each patient to allay their concerns, answer their questions, and deliver world-class care.

What do you find most rewarding about being a dentist? The ability to change the trajectory of someone’s life by restoring their smile. Those are the exact words written in a thank you note from one of our full arch restoration patients.

How will your practice change in coming years? Continue to advance as science and technology improve and new doors open, especially in the area of stem cell banking, research and ethical therapeutic application.

What is your most memorable moment in dentistry? Our Smiles for Soldiers announcement event from 2019, when we awarded Gregory Arriaga a full upper and lower set of permanent dental fixed bridgework attached to implants. It was such a blessing to be able to provide that service for such a great person and family.

Community involvement: Serving at the Community Health Center of Lubbock Dental Clinic, the Lubbock Impact Dental Clinic, and the South Plains Food Bank.

4211 85th St. • 783.8837 lubbockoralfacialsurgery.com

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Lubbock Kids Dental Years in practice: Dr. Kennel is proud to have practiced in Lubbock, Texas, since 1999.

Education: Dr. Kennel has two dental degrees, one from the Free University Berlin in Germany and one from the University of Texas-San Antonio. At UTSA, he gained his specialty in Pediatric Dentistry and completed a fellowship with an emphasis in community health.

Accreditations and certifications: Dr. Kennel holds clinical privileges, including general anesthesia with Covenant Health Systems, a certified license to preform mild and moderate sedations in office, and is a former staff member of the University Medical Center.

Specialty: Pediatric Dentistry Staff size: 14 Memberships and clinical associations: Dr. Kennel holds memberships in the following: Texas Academy of Pediatric Dentistry and former President, South Plains District Dental Society; Texas Dental Association; American Dental Association; Southwest Society for Pediatric Dentistry; American Academy of Pediatric Dentistry; Pediatric Dentistry Medicare and SCHIP Advisory Committee; Medicare and SCHIP Dental Association; past member of the Texas Department of Heath Dental Advisory Why did you choose your area of practice? I looked forward to changing the status quo of a dentist. A dental visit does not have to be a scary experience. Lubbock Kids Dental provides a fun and happy place for kids to come and maintain healthy teeth.

How do you set your practice apart from others? We are proud to be a Pediatric Specialist that places the child at the forefront of our practice. We hold a personal commitment and involvement to each one of our patients. Patients are comforted by the same faces and environment that have served multiple siblings and generations of families.

What do you find most rewarding about being a dentist?

After an appointment, the view of seeing a smiling and happy child. We see children of all diversities, families and needs.

The opportunity to serve the entire community of children in Lubbock makes the experience the most fulfilling.

How will your practice change in coming years? Lubbock Kids Dental plans to expand in the coming years by adding more doctors and continuing to use the most advanced technology in dentistry. We look forward to growing together with the South Plains communities we serve.

What is your most memorable moment in dentistry? There is one day in particular that I will never forget. A child came into my office for what was supposed to be a standard dental operation. I immediately noticed a suspicious lesion on the child’s gums and took a biopsy. The pathologist confirmed my suspicion and identified the tissue as a nerve tissue tumor or neurofibroma. I referred the child to a neurosurgeon for follow up and evaluation. When I saw my patient at the next recall visit, I noticed a large scar on his scalp. The tissue biopsy had triggered the neurosurgeon to look for other lesions and helped identify and remove two tumors in the child’s brain. At this moment, I realized God had put me in the right place at the right time.

Community involvement: Lubbock Kids Dental is actively involved with schools and community events. We are teaching and emphasizing preventative care with parents and children by offering dental presentations and hands-on experiences that are fun and easy to remember. Our specialty is accomplished when our kids walk out with a smile and a healthy mouth. Kristina Guerra, our wonderful outreach coordinator says it best: “I have a passion to serve and teach the community the importance of proper dental care. My goal is to help prevent kids from having to experience dental anxiety and treatment.”

1504 Buddy Holly Ave. • 749.5437 mypediatricdentist.com

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TOP DENTISTS

Robinson and Hamblen Dentistry, Kelly S. Hamblen Robinson, D.D.S. Years in practice: 27 Education: Texas Tech University, 1988; Baylor College of Dentistry, 1993 Accreditations and certifications: BaleDoneen Method Preceptorship; Texas certification for Dental Treatment of Sleep Disorders; Level 1 Dental Sedation certification; Texas Monthly Super Dentist (six years); Next Door Neighborhood Favorite (two years) Specialty: General Dentistry Staff size: 16 team members Memberships and clinical associations: American Dental Association; Texas Dental Association; South Plains District Dental Society; Academy of General Dentistry; Academy for Sports Dentistry; American Academy of Cosmetic Dentistry; Seattle Study Club; Spear Study Club; Kois Study Club; BaleDoneen Method Preceptorship Why did you choose your area of practice? I am a third-generation dentist of general dentistry. Carrying on a family legacy is an honor to me, and I absolutely love what I do.

How do you set your practice apart from others? We focus on complete and comprehensive dental treatment, including education about the systemic links between oral health and complete health. We offer full mouth reconstruction, dental appliances for sleep disorders, implant placement and restoration, and comprehensive denture therapy, along with full, comprehensive dental treatment for ages 3 to 103!

What do you find most rewarding about being a dentist? Serving my patients. I love the relationship with them. I love helping my patients become healthier, and I adore helping them have a beautiful smile with improved function – often a life-changing outcome.

How will your practice change in coming years? We will continue to grow our complete health dentistry by collaborating with physicians and other specialties to help bring complete health to patients, and to continue increasing technologically to further enhance patient care.

What is your most memorable moment in dentistry? Every day that I can work with my father is a memorable moment. He is my greatest mentor. Watching him serving others, serving his patients with expertise and compassion – every time – that makes each moment memorable.

Community involvement: Active member of First United Methodist Church; fundraising events for American Diabetes Association; participating in Give Kids a Smile and the annual Children’s Dental Health Fair; providing support to multiple school and community activities and events; presenting dental programs in schools.

4215 85th St. • 794.1131 robinsondds.com

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TOP DENTISTS

Marshall W. Morgan, D.D.S., MSD, Periodontist and J. Dylan Everett, D.D.S., MS, Board Certified Periodontist

High Plains Periodontics and Implant Dentistry, J. Dylan Everett Year established/Years in practice: Began practicing in 2012 as a general dentist while completing periodontology residency from 2012-2015. Established High Plains Periodontics and Implant Dentistry in 2015.

Education: Bachelor of Science in Biochemistry, McMurry University; Doctor of Dental Science, Texas A&M University College of Dentistry; Master of Science; Texas A&M University College of Dentistry Accreditations and certifications: Board Certified in Periodontology and Implantology; Texas State Board of Dental Examiners; Basic Life Support; Advanced Cardiac Life Support; Pediatric Advanced Life Support Specialty: Periodontics and Implant Dentistry Staff size: 15 Memberships and clinical associations: American Academy of Periodontology; American Dental Association; Texas Dental Association; Southwest Society of Periodontists; Texas Society of Periodontists; The American Board of Periodontology; active member, American Academy of Periodontology Specialists in Periodontics; International Congress of Oral Implantologists; International Team of Implantology; American Society of Dentist Anesthesiologists Why did you choose your area of practice? I was initially interested in general dentistry but found a passion for surgical procedures. Periodontology gave me a way to indulge in my

surgical passion and aid general dentists in straightforward and complicated cases.

How do you set your practice apart from others? We are currently the only periodontal practice that has periodontal specialists placing dental implants.

What do you find most rewarding about being a dentist?

The raw emotional reaction when we give patients a new smile, a new tooth, or even saving their teeth after neglect.

How will your practice change in coming years? We are excited to be adding our third periodontist, Dr. Michelle Torres Santos, to the practice in 2020. High Plains Periodontics and Implant Dentistry is set at the forefront of the traditional and innovative, evidence-based periodontal and dental implant therapy. We are blessed to have Dr. Morgan, who has more than 30 years of experience, and we are excited to see what the next few years have in store for us.

What is your most memorable moment in dentistry? After years of neglect, seeing a patient’s reaction filled with emotion and amazement to their new smile.

Community involvement: We do our best to support the community through volunteer work, sponsorships, and donations throughout each year. We are proud corporate sponsors for the Texas Tech Athletic Program, Newspapers in Education, Children’s Home of Lubbock, Brooke Ashton Parker Memorial Foundation and many more.

6123 79th St., Suite 100 • 414.3059 highplainsperio.com

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TOP DENTISTS

Hub City Dental Bryan S. McClarty, D.D.S.

Years in practice: I am a second-generation dentist and have been practicing for 19 years.

Education: B.S. Biology, Texas Tech University; D.D.S., Baylor College of Dentistry; After graduating from dental school, I received orders to attend Commissioned Officer Training in the United States Air Force.

I served as a staff dentist at Goodfellow Air Force Base in San Angelo, Texas. In March 2003, I was deployed to Saudi Arabia to serve as an Assistant Dental Surgeon for the U.S. troops that were there. In 2004, I was honorably discharged from the USAF with commendation.

Specialty: Family Practice Staff size: 10 Why did you choose your area of practice? I get to do so many things. Restoration is my passion.

How do you set your practice apart from others? Attention to detail, making time to help patients with their needs. Helping in every aspect of dentistry.

What do you find most rewarding about being a dentist? Helping people discover that not all dentists and dental offices are the same.

How will your practice change in coming years? We are more technologically advanced.

What is your most memorable moment in dentistry? Receiving my letter of acceptance into dental school.

7310 Slide Road, Suite 102 • 792.3311 hubcitydental.com

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TOP DENTISTS • SPECIAL ADVERTISING SECTION

Phil Lindsey, D.D.S.

Years in practice: 42 Education: Texas Tech University; D.D.S., Baylor College of Dentistry Specialty: General Dentistry Staff size: Six Memberships and clinical associations: ADA; TDA; SPDDS Why did you choose your area of practice? I wanted to help people stay healthy and have a great smile.

How do you set your practice apart from others?

By developing relationships with my patients over the years.

What do you find most rewarding about being a dentist? I am able to help people have good dental health, which is a huge factor in their overall health.

What is your most memorable moment in dentistry? Every single day gives me new special moments as I continue to serve my patients.

Community involvement: I’m very involved with Turning Point Community Church, the Red Raider Club and the Texas Tech Alumni Association.

TOP DENTISTS

Maupin Endodontics, Dr. Charles Maupin and Dr. Chris Steffensen Year established/Years in practice: Established in 2010 Education: Dr. Chris Steffensen – Bachelor of Arts in Spanish, University of New Mexico; D.D.S., UMKC School of Dentistry; Endodontic Residency Program, NSU College of Dental Medicine Dr. Charles Maupin – BS Biology, Lubbock Christian University; D.D.S., Texas A&M College of Dentistry; Endodontic Residency Program, University of California, Los Angeles Specialty: Endodontics – Dr. Chris Steffensen, Board Eligible; Dr. Charles Maupin, Board Certified Endodontist Staff size: Six Memberships and clinical associations: Dr. Charles Maupin – South Plains District Dental Society; American Dental Association; American Board of Endodontics; International Academy of Endodontics; UCLA, part-time instructor; Pacific Endodontic Research Foundation, faculty member Why did you choose your area of practice? We chose the specialty of endodontics due to the high level of attention to detail required. Performing a root canal is a very complex procedure. To ensure that it is performed at the highest level, Dr. Maupin and Dr. Steffensen utilize the most upto-date technology available, like surgical operating microscopes, cone beam computed tomography (3D X-rays) and lasers.

How do you set your practice apart from others? By the personalized care and technology used to provide pain-free endodontic treatment. Dr. Maupin and Dr. Steffensen are the only endodontists in Lubbock utilizing lasers to disinfect the root canal system, which provides the highest level of disinfection and greatly reduces the level of post-operative discomfort. Dr. Steffensen is fluent in Spanish.

What do you find most rewarding about being a dentist?

We enjoy dispelling the myth of the pain associated with root canals. The infection associated with an inflamed tooth is the most painful part of a root canal. We take pride in alleviating the pain associated with an infected tooth, and enjoy hearing

that it was the easiest dental procedure ever experienced.

How will your practice change in coming years? Dr. Maupin and Dr. Steffensen will continue to incorporate the latest technology to ensure the highest level of treatment.

What is your most memorable moment in dentistry?

Dr. Steffensen remembers completing a difficult case and the patient’s appreciation of the work performed.

Dr. Maupin’s most memorable moment was the development of dynamically guided endodontics, which is set to change the way root canals are performed. It allows for the most conservative endodontic treatment available, allowing for maximum conservation of tooth structure.

Community involvement: Texas Mission of Mercy; Give Kids a Smile; Lubbock Impact Dental Clinic

6010 82nd St., Suite 300 • 589.3390 maupinendo.com

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TOP DENTISTS

Timothy Williams, D.D.S. Year established/Years in practice: 31 Education: Abilene Christian University; University of Texas Dental Branch in Houston, Texas Accreditations and certifications: Fellowship Accreditation, International Congress of Oral Implantologists; advanced certification, Shatkin F.I.R.S.T. Mini Dental Implant Laboratory; trained with and received credentials from founder of the Versah Osseodensification Protocols for dental implant placement, Dr. Salah Huwais Staff size: Four Memberships and clinical associations: American Dental Association (ADA); Texas Dental Association (TDA); South Plains District Dental Society (SPDDS); Academy of General Dentistry; American Academy of Cosmetic Dentistry (AACD); Texas Chapter of the AACD; International Congress of Oral Implantologists; American Academy of Implant Dentistry; International Academy of Mini Dental Implants; American Academy of Laser Dentistry; American Academy of Dental Sleep Medicine; various others Why did you choose your area of practice? I wanted to be more than a “tooth doctor” for my patients. Getting to know them and their family allows me to understand their concerns and needs beyond their mouth. Developing that relationship allows us to make better plans for their short- and long-term goals.

How do you set your practice apart from others? Our practice doesn’t use the traditional model of over-booking the schedule so that maximum income potential can be seen. We prefer to schedule lighter each day to allow us to spend more time with our patients.

What do you find most rewarding about being a dentist?

Welcoming a new patient that has only had bad experiences with older types of dentistry and introducing them to the new, modern world of painless dentistry; seeing patients’ anxieties slowly start fading away and no longer fearing seeing the dentist.

How will your practice change in coming years? I see my practice continuing to stay at the forefront with modern dentistry but also holding true to relationships and painless dentistry.

What is your most memorable moment in dentistry? My most memorable moment is a photo of my daughter when she was 17 and accompanied me on a medical mission trip to Uganda, Africa. In it, she has gauze in one hand helping me, and she is holding a patient’s hand with the other, assuring her that everything will be OK. Community involvement: Battered Women’s Shelter; Doctors with a Heart program; Give Back a Smile charitable program; coached little league soccer and volleyball; taught children’s and adult bible classes; involved with music ministry at church on the A Cappella Team; have been a contact person for parents and families of adopted children.

4221 85th St. • 794.4500 smilelubbock.com

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Calendar OF EVENTS

ARWORK PROVIDED BY THE BUDDY HOLLY CENTER

February 2020

F

DAY THE MUSIC DIED 2020

ebruary 3, 2020, marks the 61st anniversary of the tragic plane crash that took the lives of Buddy Holly, Ritchie Valens, J.P. “The Big Bopper” Richardson, and pilot Roger Peterson. Each year, on the anniversary of Buddy Holly’s death, the center’s staff places a spray of yellow roses on Buddy’s grave, located at the City of Lubbock Cemetery at 31st Street and Teak Avenue.

The Buddy Holly Center will offer free admission all day from 10 a.m.-5 p.m., as well as trolley tours, J.I Allison house tours, a showing of the Buddy Holly Documentary, light refreshments and children’s activities.

Trolley Tours will be available at 11:30 a.m. and 1 p.m. and will cost $8 per person.

Feb. 3, 10 a.m.-5 p.m.

Buddy Holly Center 1801 Crickets Ave. 775.3560 buddyhollycenter.org

To have an event listed on the calendar, email details to mmcaffrey@lubbockonline.com.

FEBRUARY 2020 • thelubbockmagazine.com • Lubbock Magazine

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FEBRUARY 2020 ARTS & ENTERTAINMENT

Feb. 16

Feb. 4

Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 2:30 p.m. 4232 Boston Ave., 749.2416

Lubbock Symphony Orchestra presents “Winter Sound!” 7:30 p.m. LHUCA Ice House Theatre, 511 Avenue J, 762.1688

Feb. 6-9 TTU School of Theatre & Dance presents “Hay Fever” 7:30 p.m. Maedgen Theatre, 2812 18th St., 742.3601

Feb. 7 First Friday Art Trail 6-9 p.m. Louise Hopkins Underwood Center for the Arts, 511 Avenue K, 762.8606

Feb. 7-8 Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 7:30 p.m. 4232 Boston Ave., 749.2416

Feb. 8 Hub City Contra 6:30 p.m. Louise Hopkins Underwood Center for the Arts, 511 Avenue K, 762.8606

Feb. 21-22 Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 7:30 p.m. 4232 Boston Ave., 749.2416

Feb. 23 Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 2:30 p.m. 4232 Boston Ave., 749.2416

Feb. 24 TTU Collegium Musicum presents “Concert of Consorts” 6 p.m. St. John’s United Methodist Church, 1501 University Ave., 762.0123

Feb. 28-29 Lubbock Symphony Orchestra presents “Ravishing Rachmaninoff” 7:30 p.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Feb. 13 Fifth Annual Fundraiser Banquet and Live Auction 5 p.m. Event will support the National Ranching Heritage Center. 3121 Fourth St., 742.0498

Feb. 14 1st Annual Love 2 Laugh Comedy and Concert 8 p.m. Funds will benefit A Better Life for the Sicklee. Jake’s Backroom, 5025 50th St., Suite A, 687.5253

Feb. 15 Waltzing for Wishes 6 p.m. Funds will benefit Make-A-Wish North Texas. Overton Hotel and Conference Center, 2322 Mac Davis Lane, 776.7000 The Southwest Parkinson’s Soiree 6 p.m. Evening will include culinary excellence and artwork to support the local Southwest Parkinson’s Society.

Louise Hopkins Underwood Center for the Arts, 511 Avenue J, 762.8606

Feb. 22 Lubbock Lions Club 68th Annual Pancake Festival 7 a.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 763.4789

Feb. 9 Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 2:30 p.m. 4232 Boston Ave., 749.2416

BENEFITS & FUNDRAISERS

TTU Celtic Ensemble/ESO Winter 2020 Concert 7:30 p.m. Hemmle Recital Hall, 2624 W. 18th St., 742.2011

Symphony Guild Winter Ball 7 p.m.

Lubbock Memorial Civic Center Theatre, 1501 Mac Davis Lane, 775.2242

Feb. 13-16 TTU School of Theatre & Dance presents “Hay Fever” 7:30 p.m. Maedgen Theatre, 2812 18th St., 742.3601

Feb. 14-15 Lubbock Community Theatre presents “The Complete Works of Shakespeare (Abridged)” 7:30 p.m. 4232 Boston Ave., 749.2416

Feb. 1

Lubbock Meals on Wheels’ Mardi Gras 6:30 p.m.

Event will feature music by Bo Garza, food from more than 35 restaurants, silent auction and more. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Feb. 7 Heart Line Women’s Clinic Annual Banquet 5-8 p.m. Lubbock Memorial Civic Center Banquet Hall, 1501 Mac Davis Lane, 775.2242

MUSIC

Feb. 8

Feb. 1

Eighth Annual Alstrom Angels Benefit Dinner 7 p.m. Fundraiser will include live music by Jason Fellers. Four Bar K, 302 E. 82nd St., 701.5290

Feb. 9 Moonlight Musicals presents Under the Sea Luncheon 11:30 a.m.-1 p.m. Lubbock Memorial Civic Center Ballroom and Theater, 1501 Mac Davis Lane, 722.0556

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Feb. 25

Lubbock Magazine • thelubbockmagazine.com • FEBRUARY 2020

Brittan Church 6:30 p.m. Jake’s Backroom, 5025 50th St., Suite A, 687.5253 Ramon Ayala 7 p.m. Charley B’s, 5402 Fourth St., 781.0151 Lubbock Honors Buddy Holly and The Crickets 7:30 p.m. Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Kimberly Dunn 9 p.m. The Office Grill and Sports Bar, 5004 Frankford Ave., 687.6242

Feb. 19 Ali Truman & The Almost Famous 8 p.m. Cricket’s Draft House & Grill, 2412 Broadway Ave., 744.4677

Vertical Plains Community and Youth Climbing Competition 1-4 p.m. Texas Tech Recreational Center, 3219 Main St., 742.3351

Feb. 20

Feb. 1-2

Feb. 7 Cody Johnson & Friends 6:30 p.m. South Plains Fair Park and Coliseum, 801 Avenue A, 763.2833 Steep Canyon Rangers 7 p.m. Texas Tech University Allen Theater, 15th St. and Akron Ave., 742.3636 TexWestus 11 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Feb. 8 Attack on West Texas 6 p.m. Jake’s Backroom, 5025 50th St., Suite A, 687.5253 Jeremy Pinnell 7 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Squeezebox Bandits 9:30 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Feb. 21

Sunken City Tattoo Expo 10 a.m.-11 p.m. Lubbock Memorial Civic Center Exhibit Hall, 1501 Mac Davis Lane, 775.2242

Feb. 3

Kolby Cooper 8 p.m. Cook’s Garage, 11002 Hwy. 87, 893.2491

Day the Music Died 2020 10 a.m.-5 p.m. Buddy Holly Center, 1801 Crickets Ave., 775.3560

Feb. 22

Feb. 6

Ward Davis 7 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185 Kenna Danielle 8 p.m. Cook’s Garage, 11002 Hwy. 87, 893.2491

Business Expo 2020 10 a.m. Hosted by the Lubbock Chamber of Commerce. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Feb. 24

Feb. 7

Midland 7 p.m. Charley B’s, 5402 Fourth St., 781.0151

Night to Shine Prom Night Experience for Special Needs Teens 6 p.m. Calvary Baptist Church, 5301 82nd St., 794.4006

David Adam Byrnes 9 p.m. The Office Grill and Sports Bar, 5004 Frankford Ave., 687.6242

Feb. 14 Ali Truman & The Almost Famous 6 p.m.

Back 40 Grill, 5214 98th St., 853.8715 Janie Fricke 7:30 p.m. Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Feb. 15

Feb. 27

Feb. 15

Kody West 9 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Children’s Business Fair 10 a.m.-2 p.m. Science Spectrum, 2579 S. Loop 289, Suite 250, 745.2525

Cody Hibbard 10 p.m. Gilberts Bar & Grill, 2608 Salem Ave., 795.8791

Jesse Day & The Texas Knights 6:30 p.m.

The Funky Door Bistro & Wine Room, 6801 Milwaukee Ave., 687.0505

Feb. 28

Roger Creager 7 p.m. Charley B’s, 5402 Fourth St., 781.0151

Blacktop Mojo 7 p.m. Jake’s Backroom, 5025 50th St., Suite A, 687.5253

Mr. Toad’s Wild Ride 10 p.m. Cujo’s Sports Bar, 5811 Fourth St., 791.2622

Sdm 7:30 p.m. Rain Uptown, 5217 98th St., Suite 600, 798.5900

Feb. 16

Feb. 29

Feb. 17 An Evening with Dr. Temple Grandin 5:30-9 p.m.

MCM Elegante Hotel and Suites, 801 Avenue Q, 763.1200

Feb. 24 Harlem Globetrotters 7 p.m. United Supermarkets Arena, 1701 Indiana Ave., 742.7362

Lorie Line 3 p.m. Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Mike Ryan with Giovannie & the Hired Guns 9 p.m.

Charley B’s, 5402 Fourth St., 781.0151

Feb. 17

SPECIAL EVENTS

Bad Omens with Oh Sleeper 6 p.m. Jake’s Backroom, 5025 50th St., Suite A, 687.5253

Feb. 1

Feb. 29 Lubbock-Con 2020 10 a.m. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 775.2242

Children’s Dental Health Fair 10 a.m.-1 p.m. Science Spectrum, 2579 S. Loop 289, Suite 250, 745.2525

FEBRUARY 2020 • thelubbockmagazine.com • Lubbock Magazine

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At Work

DAVID WEAVER, CEO, SOUTH PLAINS FOOD BANK

The golden cactus was given to me by the Juliet Society, a group of women who volunteered at the Globe. In addition to helping the theatre, they also kept an eye on me. They said they wanted to give me a unique gift that reminds me of them every time I see it. It has worked. (My wife will not let me bring it home.)

The prairie dog was a gift from some of my friends in Odessa when I was the executive director of the Globe of the Great Southwest. Sometimes my desk was a little cluttered … my friends said they kept expecting to see a prairie dog burrowing out of it.

The Sustainable Award was given to the South Plains Food Bank by Benevon in recognition of the sustainable funding program we have implemented over the past 15 years. We are fortunate to have an outstanding development team and board of directors at the food bank. The support of our community has allowed us to continue to grow in response to hunger and food insecurity in the 20 counties we serve.

The nourish plate is a recognition gift for donors to thank them for their support and to remind them that they are putting food on the table for more than 60,000 people every year. A lot of good things happen when we share a meal.

PHOTO BY SHANNON RICHARDSON

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Lubbock Magazine • thelubbockmagazine.com • FEBRUARY 2020

P

rior taking the reins of South Plains Food Bank in the mid-1990s, David Weaver had been working in a seemingly unrelated career: theater management. He was highly educated, having graduated with a sociology degree from Texas Tech University, followed by a master’s in theater. After that, he pursued a religious education, earning a divinity degree from Southwestern Baptist Theological Seminary.

The 1980s found Weaver working as executive director at The Globe of the Great Southwest theater in Odessa, before he returned to Lubbock, his hometown, where he served on the board of Lubbock Community Theatre.

That’s when he met Carolyn Lanier, his predecessor at SPFB. “I had been serving in the management end of everything [in theater] and she needed some help in bookkeeping and accounting, so around 26 or 27 years ago I started coming in and helping out with that,” he says.

In 1994, he made his employment official by becoming the food bank’s development director. When Lanier retired in 1997, Weaver was promoted to her position as executive director. He’s been leading SPFB ever since.

In fact, he says the roles of directing a community theater and guiding a nonprofit aren’t that dissimilar. In fact, Weaver believes the skillset he’s built throughout his career – from seminary to the stage – contributes to what he does on a daily basis. “I love what we do here at the food bank,” he says. “Here, you have to bring people together. In essence, you’re casting a show, and once you put the characters in place, you ask them to get on the same page, so we all share a common vision of what we have to do.”

Instead of directing actors to tell a story, though, he’s directing board members, food bank staff and volunteers to impact lives throughout the 20 counties South Plains Food Bank serves.

“I feel like it’s a crossroads of our community, between people who are compassionate and caring and people who have very real needs. I see those groups of people crossing paths here at the food bank,” he says.

Today, South Plains Food Bank touches 1 in 8 lives on the South Plains, distributing food to more than 63,000 people every year through 50 staff members and a volunteer base that exceeds 8,000. “It’s fun to see how all that comes together,” Weaver says. He’s also been involved in food bank-related organizations on a state and national level, and says it’s been fascinating to watch this charitable industry evolve over the years. Today, food banks are as focused on fresh nutrition, nutrition education and sustainability as they are in making sure people are getting enough calories.

That evolution is apparent in the expansion of SPFB since Weaver has been at the helm. He’s seen the development of its children’s feeding programs – including Kids Cafe and Snack Pack – as well as other efforts like the Growing Recruits for Urban Business (GRUB) program and the 15-acre orchard behind the food bank.

That orchard grows eight varieties of apples across more than 2,500 dwarf trees near the corner of 56th and Martin Luther King Boulevard.

“When I first started working here, Carolyn and volunteers had first planted the orchard. I’d go out and look and it just looked like we had 2,500 sticks planted in the ground,” he remembers. “Twenty-five years later, I go out and look and they’re bearing fruit and providing apples for the people we serve.

It’s just a reminder that people have planted roots and seeds for the food bank to succeed. We’re the beneficiaries of those people who had so much foresight and vision for what the future would be.”

As for the direction of his own career, Weaver may not have had that much personal foresight about his own journey. But looking back, this seminary graduate says it makes perfect sense – and the process is definitely bearing fruit. “Growing up, in high school and college, I was always drawn to a missions kind of focus,” he says. “In the faith tradition I came out of, we were called to feed people who were hungry. That always resonated with me. I’ve found that, at South Plains Food Bank, I have a good place to live out that passion.” L

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CACTUS THEATER

W

hen it comes to old buildings getting a second lease on life, the Cactus is one of Lubbock’s true success stories.

Originally built in 1937, it was the city’s first neighborhood movie theater, boasting 720 seats and – most notably – air conditioning. It operated in this capacity until closing in 1958, at which point it became a storage repository for Greer Iron Works. But in 1995, Don Caldwell led a group of investors to renovate the theater, turning it into one of the city’s most unique live performance 52

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venues and a cornerstone of downtown’s Depot Entertainment District.

Today, the landmark is on the National Register of Historic Places and owned by Darryl Holland. It hosts regular concerts by local and national touring artists, from Larry Gatlin and the Gatlin Brothers to Texas music legends like Nanci Griffith and Guy Clark. This undated photo shows the theater within its first couple years of opening. The Humphrey Bogart movie “King of the Underworld” listed on its marquee premiered in 1939. L

COURTESY OF TEXAS TECH’S SOUTHWEST COLLECTION/SPECIAL COLLECTION LIBRARY

Yesteryear