Lubbock Magazine | April 2019

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Contents

APRIL 2019

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On the Cover

KEEPIN’ IT LOCAL

How community markets are transforming Lubbock

By Jonathan Baker ILLUSTRATION BY KAYLA MORRIS

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MEANWHILE, BACK AT THE RANCH The enduring legacy of the National Ranching Heritage Center

Departments

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14 STYLE

From workout leggings to carefully tapered tracksuits, athleisure is just as appropriate in a yoga studio as on the city’s most styleconscious streets.

34 COOKING LESSONS

Sheila Marsh, owner of All American Eatery & Catering Co., shares her step-by-step approach for creating a layered carrot cake just in time for Easter.

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40 COOKING LESSONS

Sarah Castro, of Sarita’s Organic Tortillas, has created a tried-and-true formula for delicious and nutritious smoothies that use locally sourced goods.

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CONTRIBUTORS............................6 ONLINE........................................7 AROUND TOWN...........................8 STYLE......................................... 14 HOME..........................................16 COOKING LESSONS....................34 EAT DRINK..................................47 CALENDAR................................. 53 AT WORK....................................58 YESTERYEAR..............................60

HOME GROWN. LOCALLY OWNED. INTERNATIONALLY KNOWN. WestMark agents are dedicated to being your resource for everything real estate.

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From T H E Editor

Group Publisher Robert C. Granfeldt rgranfeldt@lubbockonline.com

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

Regional Designer

Contributing Writers

Jonathan Baker Jason Boyett Jennie Treadway-Miller

Contributing Sara Escobedo-Campbell Photographers Shannon Richardson

Contributing Designer

Creative Consultant

Advertising Director

Advertising Sales Manager

Darren Hendricks Lara Farren

Shoni Wiseman Robin Morse

Multimedia Sales Samantha Cypert Representatives Larry Guerra Irene Lance Craig Martin

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

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Kayla Morris

Jill Nevels-Haun

Regional Distribution David Morel Director

t’s finally time to welcome the first blooms of spring – in flower gardens and on budding trees.

Time to shake off the last vestiges of winter and get outdoors to enjoy the bright sunshine.

Spring has sprung, and with it a slew of local outdoor markets will begin offering handmade wares in Lubbock and the surrounding areas. We’re looking forward to exploring the city’s markets, meeting new people, sampling and buying gourmet food and handmade goods, and enjoying the cool spring and early summer mornings.

Learn more about the markets in Lubbock and Wolfforth in this month’s cover story, “Keepin’ it Local,” on page 18.

Sarah Castro, owner of Sarita’s Organic Tortillas with her husband, Jay, is a regular at the city’s farmers markets, where she sells her delicious tortillas, cinnamon rolls, and other homemade delights. This month, she shares her family’s formula for healthy and refreshing smoothies, perfect for incorporating the fresh vegetables and greens that you’ll find at the area’s markets.

Use Sarah’s formula (see page 40) to ensure you’re getting enough of the good stuff in your daily routine, whether it’s for a quick and easy snack or satisfying meal replacement.

Equally delicious, although not quite as healthy (even though it does have carrots in it!), you’ll find the most delicious carrot cake recipe in this month’s issue. We were stunned by Sheila Marsh’s uniquely beautiful cakes when we browsed through the photo gallery on All American Eatery & Catering Co.’s Facebook page. We were even more surprised when we met her to learn that she doesn’t consider herself a baker. We energetically disagree, having watched Sheila prepare her scrumptious from-scratch cake (and then eagerly eating a huge piece). She’s obviously humble and doesn’t give herself enough credit, because we can assure you that Sheila is one of the best bakers around. Learn how to make Sheila’s carrot cake for your Easter celebration with step-by-step photos and instructions on page 34.

We hope you’re inspired by the creativity and energy in the pages of this month’s magazine. We’d love to hear from you! Send me your thoughts at mmcaffrey@lubbockonline.com.

Happy spring!

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Lubbock Magazine is a monthly publication of AJ Media.

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Michele McAffrey | Editor

WH ERE

B EGI N WH ERE

F U L L C A S I N O | L U X U RY R E S O R T | Z I P L I N E C H A M P I O N S H I P G O L F | F U L L S E RV I C E S PA InnoftheMountainGods.com

| 1-800-545-9011 | Mescalero, NM

A RE

M A D E

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.

SARA “CHARLIE” ESCOBEDO-CAMPBELL

DARREN HENDRICKS

Writer

Designer

Sara has been a photographer for more than 25 years, specializing in weddings, graduations, quinceañeras, family events, and portraits. Sara enjoys serving the community by capturing memories of events.

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.

SHANNON RICHARDSON

JENNIE TREADWAY-MILLER

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.

Jennie is a writer, designer and photographer living in the foothills of Tennessee. Learn more at jenniecreates.com.

Photographer

Photographer

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Writer

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Writer

Online THELUBBOCKMAGAZINE.COM Stay up-to-date with features, photo galleries and more at thelubbockmagazine.com.

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FOLLOW

See our event coverage in “Around Town.”

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Subscribe: Email circulation@lubbockonline.com or call 762.8844 to receive Lubbock Magazine by mail.

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Around Town

2019 LUBBOCK HEART BALL On Feb. 23 the American Heart Association West-Texas hosted its 2019 Lubbock Heart Ball at the McKenzie-Merket Alumni Center.

Presented by Lubbock Heart and Surgical Hospital, the event included live and silent auctions, dinner and dancing.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Mackenzie Walker, Debbie Anderson, and Kim and Hailee Walker

Seff Rico and Ashley Garcia

Alyssa and Aaron Barnes

Matthew and Maia Ghandour-Soape

Sheri and Bryan Mudd

Pam and Scott Cawthron

Jennifer and Tim Reed

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Elizabeth Lenis and David Carrejo

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Colbert and Tesha Perez

Elias and Eleonor Ghandour

30TH ANNUAL MAYOR’S BEANS AND CORNBREAD LUNCHEON The 30th Annual Mayor’s Beans and Cornbread Luncheon was held on March 1 at the Lubbock Memorial Civic Center. Proceeds benefited Hospice of Lubbock.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Amye Jay and Neal Barron

Bill Howerton and Latrelle Joy

Chris Winn and Shawn Fogerson

Carol and Keith Craddick

Colin and Halle Richards

Susan Timmons and Eric Nelson

Bill McCay and Brooke Witcher

Larry Logan and Cherie Whitson

Mayor Dan Pope and Gloria Sifuentes

Jason Corley and Abby Dye APRIL 2019 • thelubbockmagazine.com • Lubbock Magazine

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Around Town

WHEN WOMEN SOAR On March 2 When Women Soar was held at Center Pointe Event Center. Keynote speaker was Dr. Anita Russell. Proceeds benefited Lubbock NAACP. PHOTOS BY SARA ESCOBEDO-CAMPBELL

Carolyn Wadley, Ricky West, Mekelah Shivers, Elizabeth Sanchez, Nevaeh Harvey and Kevin Hendrix

Rolanda Garrett and Nakeesha Turner

Eddie and Thelma Avery

Juiwanor West and Trenia Eddington

Mary Taliaferro and Allie Mae Thompson

Julia, Rafael and Beatriz Ortiz

Zabral and Carolyn Wadley

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Savyne Osby and Frances Bell

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Martin and Amelia Garcia

Luis and Maggie Trejo

MAD HATTER TEA PARTY AND EASTER STYLE SHOW On March 16 the Mad Hatter Tea Party and Easter Style Show was held at The Lubbock Women’s Club. Proceeds benefited Women’s Protective Services of Lubbock.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Trace and Jen Meeks

Jackie Combs, and Jordan and Bird Moffett

Evie and Velvet Henry

Lacey and Emma Gast

Marai and Alicia Lopez

Sophie Brock and Adair Murillo

Barbara James and Maedreigh Tayler

Sally Murray and Shirley Berk

Onnastasia amd Hollan-Monroe Clifford

G.G., Triston and Troy Fillingim APRIL 2019 • thelubbockmagazine.com • Lubbock Magazine

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Around Town

SOUTH PACIFIC The Lubbock Chorale presented its annual gala, “South Pacific,” on March 23. Held at McKenzie-Merket Alumni Center Ballroom, the gala included dinner, music from the chorale, and an exhibit.

PHOTOS BY SARA ESCOBEDO-CAMPBELL

Gregg, Taylor, Victoria and Linda Swindling

Vivian Mamlok, Sheila Hall, Ellen Harp and Mary Strong

Rolla and Sheila Randall

Kelsey and Kensly Peck

Teresa Roeder and Kinsey Rogers

Kyle, Sharon and Keegan Peck

Cory and Pam Gonzales

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Dickie Hudgens, Cyndy Ward and Linda Hudgens

Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

Morgan Williamson and Liz Wagner

Dawn Kelley and Marcus Borhani

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Sporting Style

n the linguistic world, portmanteau refers to a new term that comes from a combination of other words, like smog (“smoke” plus “fog”) or brunch (“breakfast” plus “lunch”). Perhaps no portmanteau is more appropriate to 2019 than the suddenly ubiquitous fashion term athleisure, which references athletic clothing that is worn as leisure wear. In other words, athleisure is where fashion meets sportswear.

From workout leggings to carefully tapered tracksuits, this versatile trend is just as appropriate in a yoga studio as on the city’s most style-conscious streets. Here are a few of our favorite separates from Lubbock boutiques.

PHOTOS BY SHANNON RICHARDSON

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1. Luxe leggings $74, The Ash 2. Allure bra $42, The Ash 3. Spiritual Gangster Luxe leggings $74, Chrome 4. Diesel denim jacket $74, The Ash 5. Spiritual Gangster Skylar frame bra $58, Chrome

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Style

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Pillow Talk M

ost contemporary couches come in earthy colors: black, brown, gray, tan. That makes them versatile but not particularly fun. That’s why throw pillows exist. These mix-and-match accents add color and interest – not to mention comfy cushiness – to an otherwise unremarkable couch.

Most designers or decorators suggest varying the color and texture of these pillows as a way to increase the visual interest of your room. Match the colors to existing artwork or experiment with a similar pattern across a variety of colors. In other words, don’t be afraid to go bold. We love these colorful accent pillows from local Lubbock shops.

PHOTOS BY SHANNON RICHARDSON

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1. Large floral pillow $175, All About Looks 2. Verloop Home shaggy fringe pillow $85, Chrome 3. Catstudio Texas Tech pillow $156.99, Red Raider Outfitter 4. Bloomingville embroidered pillow $45, Jux-Ta-Posh 5. Karma Living “Freda” pillow $72, Ramsower’s Furniture

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COVER STORY

p i n e ' e it K L o c al

How community markets are transforming Lubbock

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by Jonathan Baker

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hings have been changing in recent years, first slowly – and now, it seems, all at once. A wonderful and strange kind of change, a movement both toward the future and into the past. Once again, as they did decades ago, locals are buying their vegetables from the grower who lives down the road, a fellow West Texan who smiles and shakes their hand when she sells them their tomatoes. Once again, locals are purchasing their pork from a farmer who lives in a nearby small town – maybe even the same town where the customers themselves grew up. And, once again, artists and craftsmen are packing up their creations and driving across the South Plains, where eager customers are waiting with money in hand to pay them for their hard work.

Welcome to the new world, same as the old world.

Welcome to the true “local economy.”

Welcome to Lubbock Magazine’s overview of community markets on the South Plains. Grab a locally grown apple, have a seat in a handmade wooden chair, and stay awhile.

ILLUSTRATIONS BY KAYLA MORRIS

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The Big Kid on the Block: Lubbock Downtown Farmers Market

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eated in the Tornado Gallery on Buddy Holly Avenue, Larry Simmons doesn’t look like a man who runs a farmers market; instead he resembles some kind of wise soothsayer, a man from another time. With his long gray hair and his bright eyes, one gains the suspicion that he knows far more than he’s saying. Perhaps it was this uncanny vision that enabled Simmons and his partner, Chuck Green, to create the Lubbock Downtown Farmers Market.

The Downtown Market began 10 years ago, as an outgrowth of the Downtown Art Market. In its earliest iterations, the Farmers Market was a once-a-month event, allowing local food producers to sell their goods alongside Lubbock’s artists. Then, in 2014, the Art Market shifted to become a part of the First Friday Art Trail. In the meantime, due to its popularity and overwhelming support from the community, the Farmers Market has expanded to become a weekly event.

“We block Buddy Holly Avenue,” explains Simmons. “We set people up on the streets, then in our garden (beside the Tornado Gallery), and this year we’re going to go into those parking lots over on Texas Avenue.”

The Farmers Market presents an opportunity to shop a whole host of West Texas goods – not just produce. “We have a self-imposed rule of balance” says Simmons. “Fifty percent of our members have to be agricultural producers. Then we do an equal number of other vendors,

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which includes food trucks, bakers, arts and crafts … We try not to do more than two specialty vendors of any one item, with the exception of farmers.”

Some vendors have been appearing at the Downtown Farmers Market for as many as nine straight years. To lower the risk to the Market and to vendors, the Market also allows local merchants to set up shop for a single day, on a trial basis. But, Simmons is careful to point out, the Downtown Market is not a flea market. In order to maintain their “local” ethos, the Market requires that 65 percent of a vendor’s goods be grown by the vendors themselves. And as far as artisans go, “It has to be something handmade. It can’t be something you buy simply to resell. If you’re going to sell a cap, it better be bedazzled by you or painted by you. But the cap itself” – Simmons adds with a smile – “you don’t have to grow the cotton to make it.”

Talking to Simmons, it’s clear he’s proud of what he and his partner have accomplished. “There were no farmers markets [in Lubbock] when we started this,” he explains. “We thought it was really important that locals could show what they can do. It’s all about coming down here and shopping local and supporting the neighborhood.”

The market averages between 50 and 60 vendors over the 20-week season. The Lubbock Downtown Farmers Market will run every Saturday morning, June 1 through Oct. 19, in the Depot District.

PHOTOS COURTESY OF LUBBOCK DOWNTOWN FARMERS MARKET

When: Every Saturday, June 1 to Oct. 19, 9 a.m.-1 p.m.

Where: Buddy Holly Avenue and 19th Street

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Lubbock Magazine • thelubbockmagazine.com • APRIL 2019 PHOTOS BY K’LEIGH SIMS, COURTESY OF CHICAGO STATION MARKET

The Ambitious Newcomer: Chicago Station Market Days

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hicago Station Market Days began last year in April, and organizer Kelle Barnard never expected it to be such a huge, instant success. The Chicago Station Market is starting up again this month, and Barnard says they’re preparing for an even bigger year this year. Barnard, like many other market organizers on the South Plains, began selling her wares at the Downtown Farmers Market before setting off on her own. “I was doing mixed flower arrangements by order down there,” she explains, “until the cottage food law allowed me to sell my jams there. That was back when [the Downtown Farmers Market] was only twice a month.”

Barnard’s jam business grew so successful that she moved into a commercial kitchen at Chicago Station, and soon another local entrepreneur approached Barnard about trying to get more customer traffic south of town. At first Barnard balked, thinking, that’s a lot of hard work. But eventually she relented, as it occurred to her that it would indeed be nice to have more artisanal food and art in the area.

“I started doing social media for it, and it really took off a lot faster than we expected.”

Chicago Station Market Days now hosts around 50 vendors – around the same number the Downtown Farmers Market draws. That includes food trucks, food vendors, artists, cheesemakers, farmers, metalworkers, bakers, florists, and much more. MV Produce comes down from Happy, Texas, to supply fresh produce, grass-fed beef, even lamb.

“We’ve got a lot of jewelers, we have a silversmith, we have a lady who knits and does spinning and dying of yarn, we have a lady who does face-painting,” says Barnard. “We try not to oversaturate the market for any one item.”

The environment, adds the Chicago Station Market’s proprietor, is very welcoming. “We have live music. We encourage people to bring their dogs, their children, their families. The place where the vendors are is like a big, empty warehouse. It’s not heated or cooled, but it

is covered and out of the wind.” An area in the center of the market provides a space for food trucks – and for visitors to munch and wander and chat.

Barnard is careful to note that not all “crafts” are appropriate for the Chicago Station Market. “It has to be handmade. We want it to be an artisan craft, something that’s special and unique, that requires a little bit of skill. For example, we have this leather guy, he does hand tooling, hand-stitching, then he goes back and colors it. It’s really beautiful.” Visitors will also find gluten-free pastries, carefully crafted cupcakes, and “gorgeous, unbelievably beautiful desserts that you’d get in a fancy restaurant.” Through her own business, Kelle B Jammin’, Barnard also sells her own homemade jams there, in mouthwatering original flavors like Apricot Indian Chutney and Pear Honey Rosemary.

When asked about the Chicago Station Market’s plans for the future, Barnard laughs. “We don’t know because we didn’t realize it was going to be this successful!” The market will have anywhere from 400 to 600 people on a given Saturday, an amazing number given that the market is held “out in the boonies,” as Barnard puts it. She notes that heading south of town on a Saturday morning seems to be a “fun little adventure for families.”

Initially, the market had intended to attract customers from southwest Lubbock, but the venture now has a much wider reach than Barnard ever imagined. “When it first started, we had 25 vendors. Now, we’ve got close to 50 every time. We didn’t pay for any advertising.

I just pushed it on social media, [and now] we have people from Plainview, from Slaton, from Littlefield, from Levelland. There’s people who come in from Midland!” The response from vendors has been overwhelming, too. “They’ll come up to me after the market and say, ‘We made enough to pay our car payment in the first two hours!’” exclaims Barnard with pride.

Chicago Station Market Days is held on the fourth Saturday of every month at the Chicago Station area, near FM 1585 (130th Street) and Chicago Avenue.

When: Fourth Saturday of every month, April 26 to October, 9 a.m.-1 p.m.

Where: 5507 126th St.; near 130th Street and Chicago Avenue

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The Organic Paradise: Wild West Farmers Market

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he Wild West Farmers Market has been going strong for four years now, and organizer Wolf Kuhlemeier says he’s thrilled with the market’s progress. After starting with only a handful of growers, the Wild West Market has supported 60 to 80 vendors over the years. However, a typical weekend will likely feature between four and 15 sellers, depending on the time of year. Kuhlemeier says he started his market because the Downtown Market, at the time, didn’t open until mid-June. “A number of us needed to make year-round livings, and we needed a place to sell” earlier in the year. “There are some of us who actually grow year-round.” So Kuhlemeier and his compatriots opened their own market and began selling their goods as early as March.

The market, which now resides at Wild West Vintage Decor on 19th Street, west of the city, is part of the West Texas Growers & Producers Association, a collective of “farmers working for farmers, building the industry, educating the community, and working for our members.”

Kuhlemeier says the Growers Association is always expanding its membership, and always verifying its members as traditional local growers. As a proud representative of this organization, the Wild West Market maintains a focus on openness in the methods of growing produce. Through this verification process, it ensures that its members are “very transparent in how they grow. We don’t care how they grow.

Some people don’t care whether it’s organic – but some people care

Wild West Farmers Market When: Saturdays, March 30 to Oct. 26, 8 a.m.3 p.m. (and sometimes as late as 5 p.m.)

Where: Wild West Vintage Decor, 8116 W. 19th St.

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very much that it’s organic.”

The Wild West organization is planning soon to add a “Discount Monday” weekly pick-up-only market, for area growers who might want to bring their leftovers or overstock from the previous weekend’s markets. Kuhlemeier expects to have the Monday market up and running by late May or June. “We’re still working out the details,” he adds.

In addition, on the side, Kuhlemeier runs his own indoor farmers market on his land, known as Wolf Creek Farms. “Lubbock’s original salad farm.” At the Wolf Creek Farms Neighborhood Market, open Tuesday through Saturday, Kuhlemeier sells his own produce, as well as produce from other members of the Growers Association. The market features fresh produce, dairy, eggs, meat, canned goods, as well as “some keto items, local honeys, things of all kinds.”

Meanwhile the Wild West Farmers Market, like the other markets in the region, is also “open to crafters, homemade products, cottage foodlaw vendors, bakers, and things of that nature,” says Kuhlemeier. “So we have a wide variety out here.” On the last weekend of every month, the Wild West Farmers Market is associated with JunkFest, a flea-style, open-air market that balloons to as many as 125 vendors.

The Wild West Farmers Market opened on March 30 – making it the earliest opener of the summer markets – and this year the market will run until Oct. 26.

Wolf Creek Farms Neighborhood Market When: Tuesday-Friday, 10 a.m.- 6 p.m.; Saturdays from 10 a.m.-5 p.m.

Where: 5301-B County Road 1260

PHOTOS COURTESY OF WILD WEST FARMERS MARKET

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PHOTOS COURTESY OF WOLFFORTH FARMERS MARKET

The Small-Town Classic: The Wolfforth Farmers Market

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ver in Wolfforth, you’ll find the only year-round farmers market on the South Plains. Located fifteen minutes southwest of Lubbock, the market is now in its third year – and it continues to grow. On Saturdays and Tuesdays, in an area half a mile west of Frenship High School, you’ll find an indoor/outdoor market where vendors sell locally grown produce, as well as handmade crafts and woodwork.

The sight is charming: Located beside a baseball field is a collection of small barns, known as Vendor Village, containing 25 to 30 individual sellers. These merchants simply open their barn doors at market time. There’s also a rustic indoor market full of refrigerators, freezers and shelves, where shoppers will find products from around 30 merchants, including locally produced eggs, meats, jams and pickles. The vendors in this mercantile portion of the market aren’t required to be present for the market; instead, the goods are sold on consignment. In this way, working parents can still sell their goods without having to attend the market.

The Wolfforth Market boasts a variety of vendors, including year-round farmers who grow produce in tunnels and greenhouses. The market offers locally produced cheeses and milks, including goat’s milk. You’ll also find myriad meat selections, including beef, pork, chicken, lamb, even buffalo, as well as chicken, duck and quail egg vendors. The baked-goods selections are next level, with offerings for those on keto, vegan, gluten-free, and dairy-free diets – not to mention the traditional baked goods, which include all kinds of breads, cookies and cakes. In October, there’s even a pumpkin patch at the site.

Aside from the food, there are a number of woodworking and country craft vendors. But for the most part, this is a traditional farmers market. The space where the market is held contains three acres of land, and the Wolfforth Market’s organizers are hoping to expand even further in coming years, adding more room for additional buildings.

The Wolfforth Farmers Market is held every Saturday, year-round, from 10 a.m.2 p.m., and starting this May, the market will also be open on Tuesday evenings yearround, from 3-7 p.m. L

When: Every Saturday, year-round, 10 a.m.-2 p.m.; Tuesday evenings year-round, 3-7 p.m. (Beginning this May) Where: 8924 County Road 7100, west of Frenship High School in Wolfforth 26

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How the Way We Shop Defines Us In the ancient world, markets served as more than just sites for commerce. They stood at the very center of human life, a place for socializing, for building safer communities, for getting to know one’s neighbors. Vendors knew the shoppers – their names, their needs and preferences. Beyond that, markets became forums for debate, for expressing shared values, and for reinforcing shared culture.

Then, in the 19th Century with the advent of industrialization, things started to change. No longer was our food grown locally. No more were our garments sewn by a clothier in the neighborhood, no longer was our furniture constructed by the carpenter down the road. As a result, over time, open community markets dissolved, breaking away into innumerable supermarkets and shopping malls and stores based on convenience, where time-strapped strangers impatiently tap their toes and check their watches, waiting for the shopper in front of them to finish his transaction – a cold term for a cold exchange. We allowed our tightly woven social fabric to unravel, in the name of time-saving ease. Food came pre-packaged from factories far away, even from foreign countries.

Then, something strange started to happen. Shopping malls made way for open-air courts ringed with shops, often with livable communities built around them. Grocery stores started to dress their employees in period garb – leather aprons, for example – and began touting their “local produce,” their “Whole Foods.” They built produce sections meant to resemble open-air markets, and even rebranded themselves with names like “Market Street.” These entities were recognizing a need in their customers – a yearning, perhaps unacknowledged, for something that had been lost long ago.

The thing is, those new marketing ploys didn’t quite do the trick. Customers continued to miss that thing that had been lost, that sense of community, the peace that comes with knowing the person who baked their bread, or grew their corn, or sewed their dress.

Enter farmers markets.

According to the USDA, in the two decades from 1994 to 2014, the number of farmers markets in the U.S. quadrupled; these markets are now responsible for more than a billion dollars’ worth of sales nationwide each year. Many growers see markets as the best option for selling their produce. After all, they can cut out the middleman and keep 100 percent of the profits. Meanwhile, open markets like the Lubbock Downtown Farmers Market or the Wolfforth Market draw consumers into local businesses – an ideal method for keeping the money flowing locally.

In some cities, open-air markets have even become tourist destinations. Streets originally built for automobiles have been turned back into pedestrian walkways, and the markets themselves have become hubs for bus and trainlines. In these markets, the same people can be seen week after week, chatting and laughing together, and sharing their goods with one another. Maybe we haven’t moved so far beyond the ancient world after all.

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JIM RYMER HAS BEEN A VOLUNTEER RANCH HOST AT THE NATIONAL RANCHING HERITAGE CENTER FOR 27 YEARS.

THIS 1838 LOG CABIN WAS LOCATED ON THE EL CAPOTE RANCH NEAR SEQUIN, TEXAS, BEFORE THE REPUBLIC OF TEXAS BECAME A STATE.

THIS 1888 HALF-DUGOUT BEGAN AS A FAMILY DWELLING BUT BECAME A MATADOR RANCH LINE CAMP.

PROVIDED PHOTOS

THE 1909 QUEEN-ANNE STYLE BARTON HOUSE AND THE 1900 “80 JOHN” WALLACE HOUSE ARE LOCATED ADJACENT TO EACH OTHER IN THE NRHC HISTORIC PARK.

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Meanwhile,

FEATURE

Back at the Ranch

The enduring legacy of the National Ranching Heritage Center

F

by Jonathan Baker

or more than 40 years, the National Ranching Heritage Center on Fourth Street has been one of the brightest jewels in Lubbock’s crown. The unique museum – which consists in large part of outdoor exhibits set amongst rolling hills – has proven a welcome oasis for both international travelers and locals looking for a break from the flat terrain of the South Plains. This month, as the Ranching Heritage Center celebrates its 49th Annual Ranch Day on April 13, we’re highlighting some of the Ranching Center’s most magnificent exhibits – and we’ll reveal some big news about the Center’s future.

Ranching Life, Ranching Lore

On a recent South Plains afternoon, the weather is typically blustery. But out back of the National Ranching Heritage Center, where manmade foothills have been created to add a bit of intrigue to the historical ranching village environment, the air is calm and fragrant, and thick with history. Sue Jones, the museum’s coordinator of outreach and communications, leads a tour around the exhibits in a golf cart. As she drives, she smiles and chatters in her lilting Texas accent. It quickly becomes clear that Jones is one of many treasures at the Ranching Center.

Jones leapt at the chance to share the museum, bolstering the exhibits with her charming mixture of intelligence and old-fashioned kindness. A journalist by trade, Jones edits the NHRC’s magazine, while also maintaining the database containing all the Ranching Association’s members. Before the golf-cart excursion, she unlocks the basement of the NHRC, where newly acquired items are restored and catalogued.

The bowels of the building contain startling oil paintings, opulent grand pianos, and shelf after shelf of spurs, saddles and belt buckles. Along with a couple of sprightly curators, Scott White and Robert Tidwell, who seem to genuinely love their jobs.

Driving among the old ranch houses, cookhouses, barns and windmills, brings to mind the scene in H.G. Wells’ “The Time Machine,” where the time-traveling scientist watches eons pass before his eyes. First, a visit to the late 18th-century Los Corralitos, then the 1888 Matador half-dugout, and next the interior of the barn from the legendary 6666 ranch, which dates from the turn of the 20th century.

Oh, the memories contained within the warbly wood and scuffed stones of these old homesteads.

“We like people to go chronologically” through the park, explains Jones. “We’ve got a lot of signs telling people, ‘go left here.’” Jones shares amazing details throughout the tour of the grounds. “Remember that 1970 tornado we had? The debris is underneath all of the hills. One hill alone is the tiles off the roof of the Broadway Church of Christ.”

And, “If it has more than one room, it’s a log home. If it’s just one room, it’s a log cabin.”

Twisting through the various exhibits, it’s striking how much care has been put into reconstructing the various structures. The buildings feel as if some nineteenth century ranching family has just stepped out for a few minutes, allowing outsiders to peer in at their lives. This is living history, not the fusty kind often associated with glass-empaneled history exhibits. Bedrooms feel slept in, kitchens feel ready for use, and sod house floors seem as if they’re waiting for a guest to throw down a bedroll and sleep awhile.

By the end of the golf-cart odyssey, one somehow feels older and wiser. And lucky, as if allowed into some secret place. One amazing fact remains: This museum, in the heart of Lubbock, welcomes anyone and everyone, free of charge.

The NRHC: A Brief History

In the mid-1960s, Dr. Grover Murray, President of Texas Tech University, travelled to Norway, having little idea that the trip would spark an idea that would change life on the South Plains of Texas. In Oslo, Dr. Murray visited the Norwegian Museum of Cultural History, one of the world’s oldest open-air museums. Upon his return, the President appointed a committee to explore the idea of opening such a museum in Lubbock, based around the history of ranching.

Within two years, Tech had designated a 12-acre patch of land for the museum, and fundraising efforts began in earnest. A Ranch Headquarters Association was formed, which would later become the Ranching Heritage Association. Initial members included Chairman D. Burns of the Pitchfork Ranch; Board President Dr. W.C. Holden, a ranch historian; Vice President Frank H. Chappell, Jr., of the Renderbrook-Spade and Chappell-Spade Ranches; and Vice President John F. Lott of the U Lazy S Ranch.

The board projected that 20 structures would soon take their places in the open-air museum, and the first structure, the Renderbrook-Spade Blacksmith Shop, was moved to the site in 1970. In that year, Ranch Headquarters – the name would be changed to the Ranching Heritage Center in 1975 – held its first inaugural Ranch Day. By 1972, the Center had amassed seven buildings and two windmills, all meticulously moved and restored. By this point, structures at the museum now included the Harrell House, the Matador Half Dugout and the JA Milk and Meat House.

In 1976, the operation reached a new level of importance, with the renaming of the Center and a dedication featuring Senators and dignitaries, along with a speech from Ladybird Johnson. In the opening days of the new Ranching Center, 25,000 visitors toured the grounds, which now featured the Spur Granary, the Reynolds-Gentry Barn, Las Escarbadas, and the Barton House. The magnificent new orientation center was also constructed at this time. Perhaps most impressively, a weeklong cattle drive was completed, wherein dozens of longhorn APRIL 2019 • thelubbockmagazine.com • Lubbock Magazine

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cattle were driven through San Antonio, Kerrville, San Angelo and Midland before finally arriving at the NRHC. “It was a really significant event,” says NRHC President Jim Bret Campbell of that Bicentennial-Year event. “It really reflected the way folks feel about the ranching culture and the cowboy way and all of the things that are represented here.”

In 1998, the Ranching Heritage Center officially separated from the Museum of Texas Tech, and a year later the word “National” was added to the museum’s title. In 2001, the first six iconic bronze steers were purchased. The museum is now home to 19 such steers, with each animal bearing the brand of its donor. Each steer weighs 750 pounds.

Over the years, moving some of the structures onto the Ranching Heritage Center’s site has proven remarkably difficult. When the Barton House was moved from the TL Ranch, 33 miles north of Lubbock, electric and telephone companies were called in to lift wires along the traveling route, so the house could pass beneath them. When the Joel House was relocated from its original site near Mineral Wells, the house’s rocks – 2,000 tons of them – had to be individually numbered before being dismantled, so they could be replaced in the same order. Stories like this abound at the Center, where the staff’s meticulous dedication to historical accuracy is only matched by their love of storytelling. Today, the National Ranching Heritage Center receives about 60,000 visitors per year. “About half of those are from the local community,” says Campbell. “But we get visitors from all across the state of Texas and across the nation, and we also get international visitors.”

The museum is free to the public, relying instead on funds from Texas Tech and from dedicated and loyal donors. As a matter of fact, as museum staff are proud to point out, none of the museum’s incredible outdoor offerings were funded by Texas Tech – every cent of the money needed to move and restore the museum’s many historic ranch houses, cabins, corrals and cookhouses came from donors. The Ranching Heritage Association, the group in charge of funding the museum, now boasts about 1,300 members across the nation and in Canada.

“We try to tell the true story of the real West,” concludes Jim Bret Campbell. “This is not Hollywood. This is the people that came looking for a new life, and we try to tell that story. We also continue to work with ranchers, to tackle contemporary ranching issues, whether that’s helping newcomers to the industry understand range management and the importance of ecology and being good stewards of resources, to hosting quail management seminars, to teach ranchers to manage quail populations, which can be an additional revenue stream for the ranch.

Lots of different areas. It’s about, ‘How do you tell a story and get the word out? But also, how do you have an appreciation for what these folks do on a daily basis?’”

exhibits and programs.

Since 2016, the NRHC has published three special edition “Hank the Cowdog” books in its “Ranch Life” series. The books, entitled “Ranching and Livestock,” “Cowboys and Horses,” and “Ranch Wildlife,” provide a wonderful overview of various aspects of ranching.

Not only that, but the NRHC has worked with Erickson to develop a school curriculum around the books, based on the TEKS standardized test requirements for science and social studies in the fourth- and fifth-grade range. And the program has been a hit, beyond even what Erickson and the NRHC staff expected. There are now about 35,000 NRHC-“Hank the Cowdog” books in circulation. Today, the Ranching Heritage Center’s Hank curriculum has appeared in more than 100 school districts all over Texas – even in major urban school districts, like Austin ISD. “We have a whole generation of teachers who grew up with ‘Hank the Cowdog,’” says Jim Bret Campbell.

“So it really has resonated. Plus, it’s just a fun way for teachers to teach science and social studies. There’s great analytics involved in ranching.

You have to be managing your cattle, managing your inputs, you have to be able to market those cattle. So it offers teachers a whole realm of subject matter.”

Now, Campbell, Sue Jones, and the rest of the staff at the National Ranching Heritage Center are excited to announce a major new initiative at the NRHC itself: a huge new interactive Ranch Life Learning Center where kids can learn all about life on the ranch – with Hank the Cowdog as host and guide. “[The new center] will tell what ranching is, through the voice of Hank,” says Campbell.

To make that happen, the NRHC will remodel a portion of its existing main building, in addition to constructing an extensive outdoor exhibit that will, for example, explain the difference between a farm and a ranch, and show how cows turn grass and forage into beef. The new Ranch Life Learning Center will also use hands-on exhibits to teach about the economics of ranching, the health aspects of ranching, the lifestyle of ranching. “And it’s gonna be the only place in the world where you can go see Hank the Cowdog,” as well as the other characters from Erickson’s blockbuster series.

The Ranch Life Heritage Center is still in the design phase, and Campbell expects that the planning will take about a year. “We’ve got all of the architects and engineers and electrical guys,” Sue Jones says. “They were all here this week. They’ll be ready with plans this summer.” Now, Sue and her colleagues at the Ranching Heritage Center will begin fundraising in earnest.

A groundbreaking ceremony is expected in 2020, and Lubbock Magazine will be there to bring you all the latest details. L

“We try to tell the true story of the real West. This is not Hollywood. This is the people that came looking for a new life, and we try to tell that story.”

– Jim Bret Campbell

New Beginnings with Old Friends

There’s big doin’s in the works over at the Ranching Heritage Center.

And it all has to do with a certain canine “Head of Ranch Security.”

It all started a few years back, when John R. Erickson, author of the beloved “Hank the Cowdog” series of books, was told by a friend that the National Ranching Heritage Center was interested in partnering with the author. In fact, Erickson was told that the NRHC wanted to put a Hank book into the hands of every fourth grader in Lubbock.

That was all Erickson needed to hear. Indeed, John Erickson’s calling – to teach the world about ranching through his lovable canine protagonist – seemed perfectly aligned with the Ranching Heritage Center’s mission to educate the world about ranching through unique

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Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

The 49th Annual Ranch Day at the NHRC Every spring the past comes to life, as cowboys and horses descend on the National Ranching Heritage Center, along with chuckwagons and volunteers in period clothing. At this yearly extravaganza, kids can learn about ranching history by becoming ranch hands for a day. The event includes tons of hands-on activities, like rope-making, leather stamping, butter churning and horseback rides. There will also be live music and dancing, a Comanche tepee, and an old-fashioned Snake Oil Magic Show in the 6666 Barn. The event is free and open to the public, though a $5 donation is suggested.

Know Your Texas Ranches 6666 Ranch (The Four Sixes)

Established by Captain Samuel Burk Burnett in 1900, the 6666 today covers 350,000 acres in King, Carson and Hutchinson Counties. Since Burnett’s death in 1920, the ranch has been handed down to his heirs – first to his granddaughter, then to his great-granddaughter and his great-great-granddaughter. The barn from the 6666, which was featured in 1960s Marlboro cigarette advertisements, has been relocated to the NRHC, where it now serves as an event center. Inside, you’ll also find a fascinating exhibit about the history of barbed wire.

6666 RANCH BARN

King Ranch

The largest ranch in Texas, the King is famously larger than the state of Rhode Island, comprising 825,000 acres between Corpus Christi and Brownsville. Founded by former riverboat pilot Richard King in 1852, the King once maintained a staggering 1.2 million acres.

Edna Ferber’s novel, “Giant,” which was later turned into a James Dean film, is said to be based on the King Ranch’s history. Cattle shipping pens from the King Ranch, once the largest cattle shipping enclosures in the world, have been given to the NRHC.

XIT LAS EXCARBADAS DIVISION HEADQUARTERS

XIT Ranch

During its day, this Panhandle monolith was the largest ranch in the world, spanning almost 3 million acres of Llano Estacado grassland. At its peak, the XIT managed more than 150,000 head of cattle. At the NHRC, the XIT is represented by Las Escarbadas division headquarters, which was moved stone-by-stone from Deaf Smith County. This large structure had room for the ranch foreman and his family, as well as up to 60 cowboys.

Waggoner Ranch

1898 ECLIPSE WINDMILL

America’s “largest ranch under one fence,” the Waggoner Ranch was founded in 1849

by Dan Waggoner, an ambitious former Tennessean who also owned banks, cottonseed oil mills, and a coal mine. In 1883, Waggoner used his considerable wealth to build a magnificent Victorian mansion, called El Castile, on a hill overlooking Decatur. Today, the Waggoner Ranch consists of about 525,000 contiguous acres, spread across six counties around Vernon.

The Waggoner is honored at the NRHC by the presence of the ranch’s former commissary, from 1870, which served as a storehouse for flour, sugar, salt, coffee and lard, plus canned vegetables and dried fruit.

Pitchfork Ranch

The Pitchfork Land & Cattle Co. started in 1883, through the partnership of childhood friends Dan Gardner and Eugene Williams. Both men had come to Texas from Mississippi, seeking adventure and fortune. They found it. Today, the Pitchfork encompasses 181,000 acres in Dickens and King counties. Visitors to the National Ranching Heritage Center will see the Pitchfork’s former cookhouse, which was in continuous use at the ranch from 1900 until 2007, when it was moved to the museum.

JA Ranch

Founded by legendary cattlemen John George Adair and Charles Goodnight, the JA is the oldest privately-owned ranch in the Texas Panhandle. In its heyday, the JA encompassed almost 140,000 acres in six counties, and ran a herd of more than 100,000 cattle. The NRHC has the JA’s milk and meat house from 1880, where the ranch staff hung beef, elk, venison, buffalo, sheep and pork from hooks. A milk room inside the structure had water flowing into troughs, where milk and eggs were kept.

Spur Ranch

The Espuela (Spur) Cattle Company was founded in 1883, when two Englishmen – Alfred M. Britton and S. W. Lomax – purchased nearly a quarter-million High Plains acres from the New York and Texas Land Company. At its apex, the Spur covered some 569,000 acres. The Spur’s granary and stable can now be found at the National Ranching Heritage Center. This ingenious structure used a series of floor holes and trapdoors to ensure that the worker in charge of feeding the horses always had grain, hay and cracked corn at hand.

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ANAH MENJARES

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Carrot Top

COOKING LESSONS

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heila Marsh doesn’t have time for fancy techniques or presentation when it comes to the popular cakes she sells to customers at All American Eatery & Catering Co. In fact, she’ll hardly admit to being a baker at all. “I don’t know the ins and outs of baking because I’m not a baker. I didn’t go to school for it,” she says. “But once I got the Tea Room I found out I had a natural instinct for it.” Newcomers to her Eatery might remember Marsh from Sheila’s Secret Garden Tea Room, located inside KK’s

Corner Mall until closing in 2017.

Today, Marsh’s talent in the kitchen is no secret at all, which is why we turned to her for a step-by-step approach for creating this gorgeous, layered carrot cake just in time for Easter. It’s notable not just for its delicious taste – trust us on that – but also for its rustic, imperfect appearance. That’s intentional. As Sheila explains, her approach doesn’t just give the cake unique visual character. It also saves time.

PHOTOS BY SHANNON RICHARDSON RECIPE COURTESY OF SHEILA MARSH, ALL AMERICAN EATERY & CATERING CO.

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THREE LAYER CARROT CAKE 1 stick butter, softened 2 cups sugar ½ cup olive oil 5 eggs, separated 2 teaspoons vanilla 2 cups sifted all-purpose flour 1 cup buttermilk 1 teaspoon baking soda 1 tablespoon cinnamon ½ teaspoon nutmeg Pinch cloves 1 small package shredded carrots ¾ cup walnuts Icing: 2 sticks butter, softened 2 (8-ounce) packages cream cheese, softened 1 to 2 tablespoons hazelnut liquor 1 teaspoon vanilla 2 to 3 cups powdered sugar (enough to stiffen icing) In bowl of stand mixer, beat butter and sugar for 2 to 3 minutes. Add vanilla. Mix well. Add eggs and olive oil. Mix until fluffy and white. Add sifted flour, baking soda and spices together; alternate flour mixture and buttermilk. Add carrots. (I choose to shred packaged carrots more in the food processor.) Add walnuts. Mix well. Transfer to another bowl. Whip egg whites until stiff and fold into cake mixture. Prepare pans with cake rounds and nonstick cooking spray. Evenly divide batter between 3 cake pans. Bake at 350 degrees for 21 to 28 minutes, checking frequently to ensure cakes haven’t fallen. Mix all icing ingredients and ice layers. Top with walnuts.

M

arsh’s secret is the generous dollop of icing. “I just plop it on there and spread it to the corners real quick,” she says.

“Then I put another layer on. There’s not much thought process in it whatsoever. I’m just in a hurry and aggressively doing it.”

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“T

he biggest key to a moist cake is not overcooking it,” Marsh says.

“Most cakes say 45 minutes [to bake].

That will give you the driest cake in the world.” She sets a timer for 21 minutes, at which point the cake’s sides start to brown while the center remains, in her words, “a little wobbly.” After those first 21 minutes, she sets a repeating three-minute timer and keeps checking the cake’s appearance. When the top center finally looks firm, she uses the age-old trick of sticking a toothpick into the middle. “If nothing comes off of it, then it’s ready. [But] if you poke it too early, it’ll fold in the middle.”

F

or this recipe, the icing is very simple. “I whip two soft butters and soft cream cheese together, then I put in vanilla and some kind of liquor,” she says. “The liquor gives it a whole different flavor.” She also adds powdered sugar but doesn’t typically measure it. “If it starts to get too stiff I put in just a little bit of heavy cream.”

A

gain, layer by layer, Marsh insists there’s no real technique to her icing process. “Take the cake out, dump it over, plop a big bunch [of icing] in the middle and just start moving it to the edge,” she says.

Simple and easy.

T

he trick is to use plenty of icing and know when to stop tinkering with the sides. Resist the urge to smooth out anything. “I never thought about making it smooth,” Marsh says.

“To be quite honest, I really never thought about trying to make them pretty. I have other things to do!”

M

arsh tops her cake with a sprinkle of crushed walnuts.

Sometimes she roasts them. “I throw them in the convection oven and let them brown up, then chop them up.

It gives them a little different depth and flavor,” she says.

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MEET THE COOK: SHEILA MARSH ALL AMERICAN EATERY & CATERING CO.

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heila Marsh spent most of her career selling insurance but grew up around food. Her parents owned multiple restaurants. “My dad always cooked in restaurants and my mom is a heck of a cook,” she says during a busy afternoon at All American Eatery & Catering Co. at 8901 Highway 87. She says that family passion for cooking is in her blood. “We’ve always surrounded our lives around food. All my memories are associated with it.”

Her parents’ skill in the kitchen rubbed off. Marsh remembers showing an aptitude for cooking as early as her teenage years. “In my homemaking class, I ended up getting an award for it,” she says. So when the opportunity arose for Marsh to open Sheila’s Secret Garden Tea Room in KK’s Corner Mall, she jumped at the chance to try something new.

It was at the Tea Room, which offered lunch and desserts, that Marsh discovered she wasn’t just a talented cook, but a competent baker as well. “I found out I was blessed with it when I got the Tea Room,” she says. Over the next four years, Marsh built up a dedicated following and even wrote a cookbook until, in 2017, she decided to move to Austin to be closer to her children.

That foray didn’t last long. After helping start a restaurant in Marble Falls, Marsh returned to Lubbock last year and began partnering with local icon Joe Hefley on a catering business and food truck. “We’d been catering together since 2009 and said, ‘Let’s do something,’” she says of Hefley, the legendary barber and competitive barbecue master.

“Between the two of us we had a huge following.”

So when the old Highway 87 diner became available, the duo remodeled it into All American Eatery, which opened to the public in September. It offers a lunchtime menu and a hot lunch bar. “It’s home comfort food,” she says. “Every day I do something like fried pork chops or meatloaf on Wednesdays. Joe does barbecue and deep-fried chicken.”

The most popular item on the menu is the steak fingers.

“They are to die for,” she says.

Today, out on Highway 87, Marsh’s early talent in the kitchen has come full circle. One of those early homemaking teachers who awarded her teenage cooking has become a loyal customer at All American Eatery. L

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COOKING LESSONS

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Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

The Simple Smoothie “S

ome people just don’t want to eat a salad,” admits Sarah Castro, who owns Sarita’s Organic Tortillas with her husband, Jay Castro. The husband-and-wife duo are passionate about healthy eating, and while they don’t sell smoothies as one of their products, still have spent hours perfecting their homemade recipe. One reason is because they’re parents, and kids don’t necessarily love salad, either. “[Smoothies] are a fast, super-healthy meal or snack, and for years I have been using them as a clever way to sneak those all-important greens into my children’s diets,” she says.

Achieving the right consistency, taste and overall drinkability can be a tedious process.

So with Earth Day approaching on April 22, we decided to skip all those steps and simply ask Sarah for her tried-and-true formula. Her green smoothie base recipe is endlessly customizable with sweeteners, add-ins or liquid flavors. She recommends taking advantage of the increasingly available, locally grown produce – including the microgreens she used from local growers.

According to Sarah, using organic local produce in season – picked at the peak of freshness – ensures higher nutrient value and better taste.

PHOTOS BY SHANNON RICHARDSON RECIPES COURTESY OF SARAH CASTRO, SARITA’S ORGANIC TORTILLAS

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LIQUIDS

THE FORMULA 1 cup liquid ¾ cup leafy/micro greens 1 ½ cups fruit or vegetables Optional: 1 to 2 tablespoons nutritious add-ins 1 to 2 teaspoons sweetener

LIQUID BASE

One of Castro’s favorite liquid bases is filtered water, usually with lemon or lime juice added to cut the “green taste.” Natural juices are another option, but she recommends diluting them to reduce the sugar content. Cooled herbal or green tea are great bases, as is coconut water (be sure to check for added sugar, though). For a morning boost, try cooled organic coffee. Milk or non-dairy milk can add additional creaminess.

SWEETENERS

LEAFY GREENS OR MICROGREENS

Castro’s favorite greens include spinach, chard, kale, pea shoots, sun shoots, dandelion leaves and arugula. “The pea shoots are so delicious,” she says of the baby pea plants. “We have so many great local options.” She recommends homegrown greens from Quail Feather Farms and Wolf Creek Farms.

FRUITS AND VEGETABLES

ADD-INS

Don’t be afraid to experiment, Castro says. Freeze fruits and vegetables ahead of time to create a colder, thicker blend. She recommends adding frozen peas for a brighter, sweeter drink (“I know it seems odd.”) or avocado for a creamier smoothie.

Beets should be cooked beforehand unless you have a high-powered blender. She loves adding lemon and ginger to a green smoothie. “It gives it a warm flavor and a little bit of a bite.”

ADD-INS

Add other ingredients as necessary for nutritional purposes. For instance, nut or seed butter can add protein and healthy fats. Beet powder is packed with antioxidants, cinnamon helps regulate blood sugar, and ginger assists with digestion. “I love adding chia seeds,” says Castro. “They can make it almost like a meal by adding protein, fiber and omega-3 fatty acids. And you barely notice them.”

SWEETENERS

Taste is vital to a good smoothie, so most drinkers will prefer to add natural sweeteners to their blend. Castro recommends using local honey, local jam like that produced by R&R Farms, or a naturally sweet fruit like mango or banana.

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Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

Green Smoothie with mango and ginger

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Smoothie with beet powder and local greens

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Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

MEET THE COOK: SARAH CASTRO SARITA’S ORGANIC TORTILLAS

“W

e both just really love food and love to cook,” says Sarah Castro. She and Jay met each other in San Francisco during a season when both were traveling. She grew up on the East Coast. He grew up on Saipan, a U.S. commonwealth in the Northern Mariana Island chain in the western Pacific. Once they became a couple, the duo always found themselves cooking for friends and hosting at their home.

Eventually, they followed family from California to Lubbock.

Sarah began making fresh, organic corn tortillas in her kitchen.

They proved to be a hit, and before long the couple formed Sarita’s Organic Tortillas and began selling them direct to consumers and at the Downtown Lubbock Farmer’s Market. Eventually they introduced other baked goods, like the cinnamon buns described here.

“I have a passion for cooking healthy food,” Sarah says. She prefers whole foods and tries to steer away from processed or prepackaged products. “I really feel like a lot of the health issues in our country are coming from a lack of knowledge around food. Going back to simple foods, you can eat and enjoy healthy food without it having to be tasteless cardboard.”

She and Jay see their tortillas and other delectable as a way to return to “simple, healthy food” like their grandparents’ generation used to eat. At the same time, she acknowledges that the flour and sugar content of cinnamon buns don’t exactly match anyone’s idea of a healthy food. That doesn’t bother her in the least, because Sarah preaches moderation and appreciation. “We believe that, when you make desserts using quality, chemical-free ingredients and truly enjoy your food, you can know where it comes from and appreciate each bite,” she says. “It creates balance in our diet and relationship with food.”

Both Castros are pursuing that balance in all parts of their lives, from parenting to running a cottage business to attending school. Jay is pursuing a biology degree at Texas Tech, while Sarah is getting a degree in Health and Sustainable Food Systems from the University of Massachusetts at Amherst.

Though both grew up around food, they came from very different cultures and are trying to merge the best of both worlds. “I love the combination of the two of us,” Sarah says. “Whenever we cook [together], he’s teaching me how to cook meat. Over the years, I’ve shown him how awesome vegetables and fruits can be. We’re working together. It’s a really cool fusion.”

The couple is currently saving capital with the goal of launching a small restaurant or food truck. In the meantime, their products are available through saritasorganictortillas.com, as well as Lubbock’s spring and summer markets later in the year. L

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[ ADVERTISEMENT ]

TA S T E O F THE TOWN

JOSIE’S RESTAURANT

I

n the late 1970s, Josie Castañeda was a young wife and mom to five.

Frank and Josie Castañeda aren’t retired yet. Frank still runs the She wanted to earn a little extra income while the kids were at school. business side while Josie pops into the Aberdeen location every day to What started out as making burritos in her kitchen turned into a small make sure things are running smoothly. John, Dina’s son, is currently chain of restaurants scattered across Lubbock. The first Josie’s opened in being trained to take over as general manager.

1982 on Clovis and Detroit, followed by a second location in 1988 and a The family is dedicated to serving authentic food that can be traced third in 1993. The main kitchen on North University, where the bulk of the to their roots, which is why they are known for their carne guisada, food is prepped and sent to the other locations, opened in menudo, and barbacoa. Patrons are always hungry for the 1996. Over the course of three decades, the Castañeda 5101 Aberdeen Ave., 793.7752 breakfast and lunch burritos, which are served a dozen 3312 Avenue Q, 744.8075 family recipes have been a South Plains mainstay. different ways. Meat and potatoes, beans and chorizo, “Our recipes have been passed down from generation 318 N. University Ave., 744.6268 eggs, ranchera sauce – however you want it.

5719 66th St., 741.0588 to generation on both sides of the family,” says Dina Josie’s is also a one-stop shop for catering, which is Suarez, one of Josie’s daughters. “We use the freshest offered through the main kitchen at the Aberdeen location.

CUISINE: ingredients. We don’t cut corners where that is concerned, Food, however, isn’t the family’s only passion.

Mexican and we are passing down those same traditions to our “We are a Christian-based company. We’ve sponsored children, teaching them the ins and outs of running a various churches, orphanages, missionaries and pastors PRICE LEVEL $ business, the cooking, and the importance of keeping throughout the years,” says Suarez. “We are passionate good books.” about food and serving people.”

Eat Drink

COOK’S GARAGE

S PHOTO BY SHANNON RICHARDSON

ince opening in 2017, Cook’s Garage has grown faster than most people could have imagined, including the owners. The perfect combination of Texas-style comfort food, classic cars and memorabilia, family-friendly indoor and outdoor gathering areas, and live music has made Cook’s one of Lubbock’s most popular places to hang out.

Tuck in to Texas-style comfort food, like a choice Angus rib-eye, chicken-fried steak, wings, burgers or nachos. We’re fans of the Garage Burger (shown), a hearty beef patty on a jalapeño bun, topped with grilled onions, mushrooms, bacon and plenty of cheese. Wash it down with one of Cook’s icy, cool Rev Limit margaritas.

11002 Highway 87 893.2491 cooksgarage.com Open Tuesday and Wednesday, 11 a.m.-10 p.m.; Thursday, 11 a.m.-11 p.m.; and Friday and Saturday, 11 a.m.-11:45 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 ACUFF STEAK HOUSE Twenty minutes east of Lubbock, Acuff serves lunch only during the week, and dinner on Fridays. Feast on the chicken-fried steak and catfish buffet, which is full of all the sides, salad and dessert you can hold.

11620 E. FM 40, 842.3258 $ ARANDAS TAQUERIA Specializing in Jalisco-style Mexican food, Arandas serves breakfast, lunch and dinner from an ample menu.

Use the convenient drive-thru for tasty food on the go. 4001 34th St., 687.1939 $ BANGKOK THAI RESTAURANT This tiny hole-in-the-wall serves fresh Thai entrees and soup bowls.

Customer favorites are the beef noodle soup, spicy chicken, and tom kha gai. 4624 34th St., 791.7787 $ BIG E’S BARBEQUE This late-night haunt in The Depot District serves take-and-eat barbecue, specifically meat burritos with pork, sausage, chicken or brisket, and your choice of condiments.

1802 Buddy Holly Ave., 441.6703 $ 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-feedsa-lot cheese fries. 4416 98th St., 368.7591/3216 Fourth St., 368.0750, blueskytexas.com $ CAFE J Enjoy elegant ambience 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 $$$ CAPITAL PIZZA Don’t let Capitol’s nondescript storefront fool you. Quality ingredients, creative specialty pizzas, and hundreds of craft beers certainly impressed us. 2705 26th St., 368.3603, capitalpizzalubbock. com $$ CAPROCK CAFE A Lubbock favorite, CapRock is the perfect place to hang out and

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watch the game – with a burger in one hand and an ice-cold beer in the other, of course! 3405 34th St., 784.0300/5217 82nd St., Space 109, 771.2233, caprockcafe.com $-$$ THE CHEESECAKE FACTORY The national chain made its Lubbock debut in late 2018. The bountiful menu is full of a variety of starters, entrees, and sides, but we’re always up for an enormous slice of decadent cheesecake. Why not start with dessert instead? 6014 Slide Road, 785.8636, thecheesecakefactory. com $$ CHRISTAKIS BURGERS When you’re craving a burger, this is your spot. A favorite among in-theknow locals, Christakis serves jumbosized 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 $ 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 $$ CRUSTY’S WOOD FIRED PIZZA Started as a food truck in 2010, Crusty’s now also has a brick-andmortar location that serves the same mouth-watering pizza. Customers love the green chile chicken and margherita pizzas, but there are also build-your-options for picky eaters.

1636 13th St., 438.8887, crustyslbk.com $ DURANGO’S RESTAURANT In business since 2002, family-owned Durango’s specializes in traditional Tex-Mex fare, with customer favorites like enchiladas, queso and breakfast burritos. 5004 Frankford Ave., Suite 100, 687.7926, durangoslubbock.com $ 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

Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

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 $$ 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 $$-$$$ 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 $$ GATOR’S BAYOU CAJUN GRILL & BAR Gator’s Bayou’s fun atmosphere and extensive food and drink menus ensure that you’ll enjoy your experience. Fans of Gator’s enjoy the Sunday brunch and sheltered patio. 5217 98th St., 698.6900, gatersbayou.com $$ 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 family-style Chinese food on Saturday nights and brunch on Sundays. 2608 Salem Ave., 795.8791, gilbertslubbock.com $$ HEFF’S BURGERS A winner in the Best Burger category of Best of Lubbock since 2010, Heff’s serves nine different fresh, halfpound burgers, and sandwiches, home-style fries, and ice cream.

5727 82nd St., 698.0900/ 2401 Glenna Goodacre, 589.5555, heffsburgers.net $

HOLLY HOP ICE CREAM SHOPPE This charming, old-fashion ice cream and soda shop also serves pizza, hot dogs and sandwiches for lunch and dinner. 3404 34th St., 792.2756 $ IT'S GREEK TO ME You’re in for a unique experience at this Greek and American food restaurant. You can’t go wrong with the falafel, gyro and sweet baklava.

7006 University Ave., 792.1949, itisgreektomelubbocktexas.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 time of day.

3312 Avenue Q, 744.8075/ 5101 Aberdeen Ave., 793.7752/ 6606 19th St., 793.1921 $ 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 $$$ LEE'S CAFE You’ll need to loosen your belt at Lee’s. Irresistible plates brimming with classic comfort food make choosing one item a challenge. We’re hooked on the meat loaf and pork chops. Finish your meal with a bowl of banana pudding. 1101 Main St., 368.8537/4919 34th St., 993.5337, leescafelubbock.com $$ 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 $ 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 $$

dine in. 4320 50th St., 791.1210/ 1101 University Ave., 747.1226 $

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

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 $

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 $

ROYAL INDIAN CUISINE Feast on authentic Indian cuisine in a clean but quirky atmosphere. With a buffet for lunch and table service at dinner, popular stand-outs are the tikki masala, lamb biryani, and buttery naan. 3806 50th St., Suite 226, 993.0041 $

MAMA JOSIE'S KITCHEN A staggering amount of burritos for breakfast or lunch means making a decision will be difficult.

Multiple locations help satisfy those pesky cravings for Tex-Mex. 5719 66th St., 741.0588/ 212 University Ave., 747.8546/ 318 N. University Ave., 744.6268 $ 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 $ 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 $ 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

THE PECAN GRILL Located inside the Overton Hotel & Conference Center, The Pecan Grill serves upscale breakfast, lunch and dinner. We’re fans of the deconstructed lasagna and roasted quail. 2322 Mac Davis Lane, 776.7010, overtonhotel.com $$$ PITA PIT Create your own pita sandwich at the Pita Pit. With a focus on healthy ingredients, you can dine guilt-free for lunch or dinner. 5707 Fourth St., Suite 4, 687.7482, pitapitusa.com $ POTBELLY SANDWICH SHOP Potbelly has it all – sandwiches (hot or cold), salads, macaroni-andcheese, soup, chips, cookies, shakes and smoothies – plenty of options to keep you going back for more.

2402 Ninth St., 747.5667/ 6616 Milwaukee Ave., Suite 900, 687.4635, potbelly.com $ QUEEN OF TARTS BAKERY & CHEESE SHOP Handmade artisan baked goods are perfectly paired with a selection of gourmet cheeses. Put together a picnic basket-style takeaway for a romantic evening in.

8004 Indiana Ave., Suite B18, 993.1009 $$ RASPADOS COLIMAS The photos on Raspados’ Facebook page will instantly draw you in and make your mouth water. Huge fruit drinks, cheesy cups full of Mexican corn, and overflowing taco plates look particularly tempting.

2203 Clovis Road, 474.4429 $ 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

SMOKIN JOE’S Get your Tex-Mex fix at Smokin’ Joe’s. In-the-know locals favor the flavorful cheeseburgers and fruit waters. Head through the convenient drive-thru for a refreshing snow cone.

2001 Clovis Road, 749.5637/ 3331 34th St., 368.7394 / 3416 82nd St., 993.5487 $ TEXAS BURRITO For breakfast on the go, Texas Burrito is the spot. Generous portions and affordable prices keep loyal diners going back for more. 2167 50th St., 744.7373 $ THE TIMELESS CAFE & COCKTAILS Hand-crafted cocktails that pair perfectly with the small plates and entrees at Timeless ensure a return visit. Ask the owner, Stephen, for tips to enhance your dining experience.

6015 82nd St., Suite 5, 784.2144, timelesscocktails.com $$ 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 lovers will rejoice over the USDA Choice steak options.

1807 Buddy Holly Ave., 771.6555, triplejchophouseandbrewco.com $$ TWISTED ROOT BURGER CO. This trendy burger joint offers a gourmet twist to its generous halfpound burgers. Experiment with nontraditional toppings like goat cheese, thyme caramelized onions, smashed fries and even a vegetarian option.

Chill out with a delicious spiked milk shake. 116 W. Loop 289, 797.0532, twistedrootburgerco.com $

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 $ WEST CRUST Exciting flavor profiles and craft drinks. What more could you ask for in an artisan pizza joint?

6012 82nd St., 771.9378, westcrust.com $$ THE WEST TABLE KITCHEN AND BAR The West family’s hip eatery inside the Pioneer Condos building downtown serves outstanding, creative food. The menu changes daily to accommodate seasonal foods, but we enjoyed the crab hushpuppy starter, hearty burger, and roasted beet salad on our last visit. 1204 Broadway St., Suite 103, 993.9378, thewesttable.com $$ THE WINE NEST Sit at the wine bar and enjoy a flight of hand-picked wines paired with tapas, or relax at a table to enjoy daily lunch specials during the workweek, brunch on Saturdays, or one of the Nest’s high-end RSVP-only private wine dinners. Retail bottles and snacks are available to take home or give as the perfect gift.

8209 Slide Road, Suite 900, 368.7964, thewinenest.com $$ 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 $ YUYO JAPANESE RESTAURANT Choose from the menu, hibachistyle meals, or fresh sushi from the sushi bar. 5130 80th St., 368.7861, yuyorestaurant.com $$

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LOCAL EXPERTS • SPECIAL ADVERTISING SECTION

2019

LOCAL EXPERTS

Q: What is the difference between Botox and fillers?

A:

Botox is a neurotoxin that is used to reduce wrinkles and fine lines.

It prevents the injected muscle from moving, which is what likely caused the wrinkle to form. This helps wrinkles to relax and soften, also keeping new ones from developing. Botox can be used between the eyebrows to combat frown lines, in forehead lines, or for crow’s feet. It can also be used for migraine prevention or to help with teeth clenching or grinding.

The newest treatment available with Botox is the Botox Lip Flip (not FDA approved at this time), which helps make the lip appear fuller without the use of a filler.

Fillers help with wrinkles caused by volume loss. As we age, we lose fat pads throughout the face. This causes skin to sag and makes us appear older and tired. By using the appropriate filler in the appropriate area, we can help correct these common aging issues. There are many fillers on the market that range in price and

longevity. Some of these include Juvederm products (Juvederm Ultra, Voluma, Volbella, and Vollure) and Galderma products (Restylane and Restylane Lyft). These commonly used fillers are hyaluronic acid, which is similar to the hyaluronic acid that our bodies naturally produce. Fillers can be placed in the lips to help with volume loss that begins as early as the ’20s. Fillers can also help with cheek volume loss, nasolabial folds (the folds around the nose to the mouth) and marionette lines (creases from the corner of the mouth to the chin).

Rebecca Fant has been a Nurse Practitioner since 2001. She has also been doing injections since 2012. Her goal is to help people look and feel their best with injections that enhance their natural beauty. She believes in balancing the face to make everything proportional. It takes a skilled injector with a good aesthetic eye to create that natural appearance without looking overfilled and overdone.

The Spa by Sheena 8008 Slide Road, Suite 11 • 701.5840 thespalubbock.com

LOCAL EXPERTS • SPECIAL ADVERTISING SECTION

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LOCAL EXPERTS

2019

Q: What are the top three things people need to do to prepare for home ownership?

A:

When one is considering buying a new home there a few things to take into account. The first thing is your situation. Do you have a home you need to sell first? What does your credit profile and debtto-income look like? If you have a home you need to list, then you need to find an agent with experience that can get you the most for your home. A good agent will explain the financial variables and make sure you walk away with as much as possible for your new home purchase.

If you are a first-time buyer, the first thing you need to do is find a lender that fits your needs and wants. There are a lot of options for financing, down payments, and so many other variables. Find a lender that fits what you need! Once you have the hard numbers of a preapproval then its time to go house hunting. Don’t skip the preapproval process.

You do not want a situation where you fall in love with a home that just doesn’t financially work. The second thing is researching potential agents. Find an agent you connect with! Experience matters in this industry. Home buying is a process and sometimes an emotional one. You want an agent that will walk you through this process with ease. The third thing is to figure out your needs and wants and how to satisfy those within your preapproved loan amount. Be realistic going into the process of viewing homes.

Buying a home is an exciting moment in life! A moment that I would love to assist you with.

Rex Andrews Real Estate Group 10210 Quaker Ave. • 777.6556 • kw.com

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LOCAL EXPERTS • SPECIAL ADVERTISING SECTION

Calendar OF EVENTS

ARTWORK COURTESY OF LUBBOCK ARTS FESTIVAL

April 2019

T

LUBBOCK ARTS FESTIVAL

he 41st Annual Lubbock Arts Festival, presented by Market Street, returns this month on April 13-14 at the Lubbock Memorial Civic Center. As the largest fine art and fine craft event in West Texas, the festival draws large crowds interested in the burgeoning Lubbock art scene.

This year’s festival theme is “Superheroes!”, which celebrates American comic books and the characters and illustrations that have influenced popular culture. Along with more than 150 visual artists, guests will enjoy an exhibit featuring famous comic book artists Alex Ross, Adam Hughes, Stanley Lau, and Phil Noto. The first 1,000 visitors to the festival will receive a comic book, and have the opportunity to meet professional cosplayers.

Other activities slated for the festival will include a juried gallery of professional work, artwork from area school children, performances that range from singing and dancing to acting and music, demonstrations, Storybook Theatre of Texas’ performance of “Two Pigs and T.H.E. Wolf” in the Banquet Hall, a Youth Orchestras of Lubbock concert, and featured visual artist Benna Ellis, a glass artist.

New this year, two ticketed private events are scheduled – a premiere night on April 12, and a jazz concert on April 13, featuring the Texas Tech University Jazz Ensembles and trumpeter Tom Harrell.

For a detailed calendar of events, visit lubbockartsfestival.org or call the Lubbock Arts Alliance at 744-2787.

Lubbock Memorial Civic Center 1501 Mac Davis Lane To have an event listed on the calendar, email details to mmcaffrey@lubbockonline.com.

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APRIL 2019 ARTS & ENTERTAINMENT

April 12 Premiere at the Lubbock Arts Festival 10 a.m.7 p.m. Presented by Lubbock Arts Alliance. This year’s theme will be “Superheroes!” Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 770.2000

Reduced Shakespeare Company 7-9 p.m. Texas Tech University, 2500 Broadway St., 742.2011

April 13 41st Annual Lubbock Arts Festival 10 a.m7 p.m. Presented by Lubbock Arts Alliance. This year’s theme will be “Superheroes!” Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 770.2000

April 14 41st Annual Lubbock Arts Festival 12-5 p.m.

Presented by Lubbock Arts Alliance. This year’s theme will be “Superheroes!” Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 770.2000

April 15 Spring Concert: University Symphony Orchestra 2-3 p.m. TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

TTU Balkan Ensemble: “Iraklio to Istanbul” 7:30-8:30 p.m. TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

April 18 Big Daddy Weave: The Alive Tour 7-10 p.m.

Calvary Baptist Church, 5301 82nd St., 794.4120

April 19 Really Good Friday Comedy 7-9 p.m. He-Brews Coffee, 2700 Marshall St., 712.0468

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TTU Mariachi Los Matadores Spring 2019 Concert 7:30-9:30 p.m. TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

April 26 Hillsong United 7:30 p.m. United Supermarkets Arena, 1701 Indiana Ave., 775.2242

Imagery of Sounds: Ensemble Bravura Concert 7:30-9:30 p.m.

TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

April 26-27 CASPFest 7 p.m. Two-day festival will celebrate art, films and music. 5&J Gallery, 602 Avenue J. 788.1008

April 28 Women’s Chorale, University Singers and Matador Singers Concert 7:309:30 p.m. TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

April 29 Across the Sea: Concert Band Concert 7:30-9:30 p.m. TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270

Narratives from World War II”). TTU McKenzie-Merket Alumni Center, 2521 17th St., 742.2982

HOPE Rising 6:30-8 p.m. Fundraising event will include dinner, live music

by Kenny Maines, dancing, and guest speaker Kurt Kiser. Cook’s Garage, 11002 Hwy 87, 762.0829

Hope Fest 2019 7 p.m. Lineup will include Sam Riggs, John Baumann, Kody West and Slade Coulter.

Proceeds will benefit the American Cancer Society. Charley B’s, 5402 Fourth St., 781.0151

April 12 2019 Smokey’s Bash 7 p.m. Lineup will include Kaitlin Butts, Texwestus, and Slade Coulter Band. Proceeds will benefit Wishes for Warriors. The Range, 3201 116th St., 512.695.1704

April 30 Art Imitating Art: Symphonic Wind Ensemble Concert 7:30-9:30 p.m.

TTU Hemmle Recital Hall, 2624 W. 18th St., 742.2270 BENEFITS & FUNDRAISERS

April 9 35th Annual Celebrity Luncheon 11:30 a.m.-1 p.m. Presented by the Association of Women in Communications. Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 770.2000

April 11 Literary Lubbock 5:30-8 p.m. Texas Tech University Press presents an evening of dining and literary fellowship. Event will include a reception, seated dinner, and book signing and visit with the featured authors: Jerod Foster and John Poch (“Between Two Rivers: Photographs and Poems Between the Brazos and the Rio Grande”); Lew Freedman (“Baugh to Brady: The Evolution of the Forward Pass”) T.J. Patterson and Shelia Patterson Harris (“Equal Opportunity Hero: T.J. Patterson’s Service to West Texas”); Sarah Byrn Rickman (“Finding Dorothy Scott: Letters of a WASP Pilot”); and Aliza Wong (“The Texas Liberators: Veteran

April 13 2019 Lubbock Muscle Walk 10 a.m.-12 p.m. Proceeds will benefit MDA West Texas. Buddy Holly Park, North University Avenue and Canyon Lakes Drive, 432.570.4970

South Plains Shrine Club Crawfish Boil 2-6 p.m. All proceeds will benefit South Plains Shrine Club.

7412 83rd St., 370.0691

An Evening of the Arts 7-10 p.m.

Event will include performances, art opportunities, and food stations.

The Legacy Event Center/YWCA of Lubbock, 1500 14th St., 796.8700

April 14 2019 Texas Tech Formula SAE Car Show 11 a.m.-2 p.m. Proceeds will benefit TTU student-run organization.

Cook’s Garage, 11002 Hwy 87, 893.2491

April 18 2019 Lubbock Go Red for Women Luncheon 9 a.m.-1 p.m.

Event will include a business and health expo and lunch. Overton Hotel & Conference Center, 2322 Mac Davis Lane, 325.223.2345

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APRIL 2019 April 19 Back 40 Golf Tournament 11:30 a.m.-6:30 p.m. Benefitting Boots and Badges of the South Plains.

Meadowbrook Golf Course, 601 Municipal Drive, 765.6679

April 25 Diner De Tetes 5:30-9 p.m. Dress in black from head to toe. Hosted

by Moonlight Musicals. Overton Hotel & Conference Center, 2322 Mac Davis Lane, 722.0556

Restore West Texas Gala 6:308:30 p.m. Hosted by Restoration Ministries of West Texas. Spirit Ranch, 701 Regis St., 993.0950

April 26 2019 West Texas AGC Scholarship Golf Tournament 1-4 p.m. The Rawls Course, 3720 Fourth St., 325.676.7447

Kick-off Concert 5:30-11 p.m. Hosted

by SERVPRO of Southwest Lubbock.

Entertainment by The Mike Pritchard Juke Box Band. Proceeds will benefit Big Brothers Big Sisters of Lubbock.

SERVPRO of Southwest Lubbock, 7477 CR 7000, 780.6311

Red Shoe Shindig 6 p.m. Hosted by Ronald McDonald House Charities of the Southwest and Lubbock Chamber of Commerce. Evening will include, food, dancing, games and silent and live auctions. Center Pointe Event Center, 4923 Marsha Sharp Fwy., 744.8877

April 27 21st Annual Blue Ribbon Rally 10 a.m.-2 p.m. Car show will benefit Family Guidance and Outreach Center of Lubbock. Depot District, 19th Street downtown, 747.5577

Second Annual Smyer Stock Show Association BBQ Cook-off 10:30 a.m.

IBCA-sanctioned cook-off will benefit the Smyer Stock Show Association and Lubbock Auto Auction Charity Foundation. 1122 E. 34th St., 787.3846

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April 11

12th Annual Walk a Mile in Her Shoes March 12 p.m. Hosted by Voice of Hope. Safety City at Clapp Park, 763.3232

Lubbock’s Original Beer Run and Bash for Epilepsy 5-9 p.m. Buffalo Springs Lake, 9999 High Meadows Road, 725.4031

13th Annual Waltzing for Wishes 6-10 p.m. Proceeds will benefit Make-A-Wish North Texas.

Overton Hotel & Conference Center, 2322 Mac Davis Lane, 785.9474

Boots and Badges Ball 2019 6-11 p.m.

Entertainment by Black Hawk, Jenni Dale Lord Band and Vance Guthrie.

Caprock Winery & Event Center, 408 E. Woodrow Road, 863.2704

April 28 Fly for a Cure 1 p.m. Event will include kite flying, live DJ, food trucks, silent auction, giveaways and more. Spirit Ranch, 701 Regis St., 762.6201

April 30 2019 Law Enforcement Torch Run 8 a.m. Hosted by Special Olympics Texas South Plains Area.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, bhassell@ co.lubbock.tx.us

13th Annual Lubbock Lights Scholarship Gala 6-9:30 p.m. Hosted

by Wayland Baptist University. All proceeds will benefit the Endowed Scholarship for Latino students.

Overton Hotel & Conference Center, 2322 Mac Davis Lane, 785.9285 MUSIC

April 7 First Sunday Jazz Brunch 11 a.m. La Diosa Cellars, 901 17th St., 744.3600

April 10 An Evening with Crystal Gayle 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

Lubbock Magazine • thelubbockmagazine.com • APRIL 2019

CombiChrist 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Static Union 10 p.m. The Lounge at Café J, 2605 19th St., 743.5400

April 20 Charley Crockett 7:30 p.m.

The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

April 12 The Agony Scene 6:30 p.m.

Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Eli Young Band 7 p.m. Charley B’s, 5402 Fourth St., 781.0151

Atreyu and Motionless 7-10 p.m.

Lonestar Pavilion, 602 E. 19th St., 749.7625

April 23 Metal Church 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

Randall Conrad Olinger 6:30 p.m.

The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

A Tribute to the Eagles, Chicago and Journey 7:30 p.m. The Cactus Theater, 1812 Buddy Holly Ave., 762.3233

April 26

Jon Wolfe with David Adam Byrnes 8 p.m. The Office Grill and Sports Bar, 5004 Frankford Ave., 687.6242

Ronnie Rose and Above the Empire 10 p.m. The Recovery Room, 3901 19th St., 792.5181

April 13

Kevin Hoes 10 p.m. The Lounge at Café J, 2605 19th St., 743.5400

Randy Rogers Band 6:30 p.m.

The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

Michael Lee and the Wartime Limousine 7 p.m. The Blue Light Live, 1806 Buddy Holly Ave., 762.1185

April 27 Trouble No More 10 p.m. Cujo’s Sports Bar, 5811 Fourth St., 791.2622

Cold Steel, Steel ‘N’ Heels and Aaron Smith 10 p.m. Lone Star Oyster Bar, 3040 34th St., 796.0101

Gunner Fore & The Interstate 8 p.m.

Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

April 28 Phosphorescent 12 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

April 15 Distinguisher 6 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

April 29 The Band Perry 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

April 17 From Ashes to New with Ice Nine Kills 6 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

April 19 Alex Ansel 7 p.m. Jake’s Sports Cafe and Backroom, 5025 50th St., Suite A, 687.5253

SPECIAL EVENTS

April 7 Texas Tech Ranch Horse Competition 9 a.m.-5 p.m. Texas Tech Equestrian Center, 5712 County Road 1500, 940.613.3610

April 10

April 27

National Crime Victims’ Rights Week Awards Event 2-4 p.m. Hosted by Crime Coalition of West Texas.

4701 82nd St., 535.0236

Kidfish 7 a.m.-1 p.m. Hosted by Lubbock Parks and Recreation.

Registration required. Maxey Community Center, 4020 30th St., 775.2673

April 13 13th Annual Easter Egg Hunt 10 a.m.

Event will include egg hunt, face painting and photos with the Easter Bunny. Hodges Community Center, 4011 University Ave., 767.3706

Easter Egg Hunt for Pups 11 a.m.12:30 p.m. Dogs must be on a leash and have proof of rabies vaccination.

Maxey Community Center, 4020 30th St., 767.3796

LHUCA’s 2019 Battle of the Bands Final 7:30-9:30 p.m. Finalists will play in a concert and the judges will choose a winner. LHUCA, 511 Avenue K, 762.8606

April 20

Spring Craft Bazaar 9 a.m.-12 p.m.

Simmons Community and Adult Activity Centers, 2004 Oak Ave., 767.2708

Chicago Station Market 10 a.m.2 p.m. The first market of the season will feature artisan, homemade and locally made items. 5507 126th St., 781.7785

Landmark After Dark: Night Hike 8-10 p.m. Experience the nocturnal nature of Yellowhouse Draw and tour the night sky. Begin at the Interpretive Center and hike along the 3.5-mile nature trail with a guide. Night hikes will begin at dusk, 30 minutes before sunset.

This hike takes 75 to 90 minutes.

Gates will open at 7 p.m., and hiking begins promptly at 7:30 p.m. Wear comfortable, sturdy, closed-toed shoes, and bring sunscreen and bug spray. This event is free of charge and open to all ages. Lubbock Lake Landmark, 2401 Landmark Drive, 742.1116

fficial Brand Logos

Egg-stra Special Wine Tour 1 p.m. Visit two area wineries and a brewery. The 6- to 7-hour tour includes a limo ride. Register at westtxwinetours.com. 543.7507

Easter at The Lake 1-4 p.m.

Event will include Easter egg hunt, jump houses, music, train rides, face painting, and food trucks. Buffalo Springs Lake, 9999 High Meadow Road, 747.3353

TRADE SHOWS

April 26-27 Back to Roots Tattoo Fest TBA Event will feature tattoo artists from around the country, choppers and hot rods, vendors and live music. Cook’s Garage, 11002 Hwy 87, 893.2491

lubbockonline.com

April 27 Lubbock Gun Exposition 9 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 787.0304

April 23 CARE Lubbock 6:30-8 p.m. Event will celebrate the spirit of Girl Scouting.

Hosted by Girl Scouts of the Texas Oklahoma Plains. Lubbock Scottish Rite Event Center, 1101 70th St., 800.582.7272

Lubbock Avalanche-Journal

April 28 Lubbock Gun Exposition 10 a.m.

Lubbock Memorial Civic Center, 1501 Mac Davis Lane, 787.0304

April 30 TTU Small Business Expo 2019 8 a.m.-1 p.m. TTU McKenzie-Merket Alumni Center, 2521 17th St., 742.0400

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At Work

WITH YVONNE LIMON, MARKETING DIRECTOR, LEE LEWIS CONSTRUCTION, INC. Office shelves The shelves in my office are a visual representation of all the exciting projects and events I have had the privilege of being a part of since working at Lee Lewis Construction, Inc. Amongst work files, you’ll find a photo of the Lee Lewis Ladies at the Monsanto Texas Cotton Research Center during construction, a sleeve of golf balls from 4ORE! Golf, a Coca-Cola bottle personalized with Buddy Holly commemorating the groundbreaking of one of our current projects, The Buddy Holly Hall of Performing Arts and Sciences. There is also photo of the Lubbock office during our 40th Anniversary Ribbon Cutting, a Main Event bowling pin with our logo on it, and a Yeti Rambler with the Lubbock Logistics Center etched on it.

Hard hat All of the “Lee Lewis Ladies” received a pink hard hat for Christmas. I wear mine whenever I go on site visits. For me, the pink hard hat is a representation that women are important in the construction industry – in all industries, really. I have been blessed to be surrounded by strong women in literal and metaphorical pink hard hats, and I think it is so important to empower one another.

Framed artwork These custom city maps are of my two favorite places on Earth – Capri, Italy, and Meadow, Texas. The two places couldn’t be more different; however, when I am at either one, they feel like home.

Leadership Lubbock Award My Leadership Lubbock plaque means a lot to me! I was in the 2017 class and had a wonderful time meeting lifelong friends and seeing all of the business opportunities and entertainment venues that Lubbock has to offer.

PHOTO BY SHANNON RICHARDSON

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A

LCU diploma I earned my bachelor’s degree in visual communications from Lubbock Christian University (Go, Chaps!) LCU is a second home to me – my mother and my aunt attended LCU. Much like RMHC, Lee Lewis Construction is an LCU corporate partner and builder of many LCU facilities – one of which includes the Center for Academic Achievement, where the majority of my undergrad classes were.

American Business Women’s Association – Lubbock Area Lights Chapter I have been a member of ABWA since 2017 and am currently serving as chapter president. In 2018, I received the Woman of the Year award.

Kliff Kingsbury autographed football I won the Kliff Kingsbury autographed football at last year’s Quarterback S.A.C.K Luncheon benefiting Ronald McDonald House Charities of the Southwest. RMHC is an organization that is very near and dear to my heart. I was the community relations Intern in college as well as executive assistant to the CEO and receptionist upon graduation. My relationship with RMHC has definitely come full circle – I began my professional career as an intern, and I have been blessed to work for the general contractor who built the original house in 1988! The Kliff Kingsbury football is a constant reminder of where I’ve been and how I’ve gotten to where I am today.

s a child, Yvonne Limon was a doodler. She was an only child and at the mercy of neighborhood kids for regular playmates, which meant when she was on her own she happily resorted to painting and drawing. Limon attended a medical magnet school, an experience that fed the desire to become a cardiothoracic surgeon. Off to college she went – pre-med – but something didn’t feel right.

“Six weeks in I was taking 18 hours of science and burned out. I talked to my advisor about it and he suggested I take a creative writing or art class,” says Limon. “I told him I liked to draw, so I took an art history course and loved it. Six weeks after that I changed my major to visual communications with an emphasis in graphic design. Half art, half business.”

Limon’s parents weren’t fans of the “starving artist” life for their daughter, but they didn’t have to worry. Limon interned at the Ronald McDonald House and graduated in 2012, still trying to discern whether she wanted to work in the nonprofit or for-profit world. The recession was in full swing, so when a part-time job at a bank was offered, she took it.

“I thought I’d grow up, graduate, and get a job. I applied for anything and everything. I went on so many interviews, but was only offered a few positions that had no potential for growth,” she says. “I saw a job posting on Facebook for a marketing specialist at a bank, planning events and doing ads. I applied. If I paid my dues, I could go further. I did that position for two years and was eventually promoted to a full-time graphic designer.”

It was the stepping-stone Limon needed. When a position opened up at Lee Lewis Construction, Inc., for a marketing coordinator, she jumped. Just as she never saw herself working at a bank, working for a construction company wasn’t on her radar, either. However, the fit couldn’t be better. Marrying her business experience with her creative flair, Limon moved seamlessly into designing proposals for prospective buildings for one of the largest companies in the city. For Limon, it is the perfect balance of creativity and analytics.

“What I love most is that it’s different every day. I design requests for proposals, so I work with estimators and everyone on the pre-construction side. Sometimes I’ll work with Lee,” says Limon. “I also do the social media community relations. I meet new people all the time and couldn’t ask for a better job.”

To exercise her creative muscle even further, Limon recently started her own small-scale design company, Archer Lemon, geared toward working with small businesses on logo design and branding.

“My art professor in college told me you have to work out your creativity,” she says. “It really is a muscle.”

Limon currently serves on myriad boards and committees, such as the Volunteer Center of Lubbock and the Association for Women in Communications, and contributes in-kind graphic design work to several nonprofits, such as Friends of Camp Mary White, Inc. and Ronald McDonald House Charities of the Southwest. Whenever given the opportunity, she loves encouraging young professionals to take chances and keep an open mind.

“Always be open. Being at the bank, I don’t know how many times I poured coffee for board members, and now I’m working with some of them,” she says. “There were many times when I was frustrated not knowing if I was doing the right thing, but only now do I feel like my professional career is beginning.” L APRIL 2019 • thelubbockmagazine.com • Lubbock Magazine

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Yesteryear

SUNDAY BAPTISM

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

T

he first recorded church meeting that took place within the Lubbock city limits featured a traveling Church of Christ preacher in 1890. Two years later, Baptist and Methodist congregations had begun meeting in the city. For the next decade, these denominations shared space, meeting for alternating services at the courthouse until the Baptists built a small church in 1901. It was located at 13th and Avenue G. Other church buildings followed as the city grew.

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The buildings were simple, though, and the first baptistery wasn’t added to the Baptist sanctuary for several years. That being the case, the Lubbock faithful simply turned to the nearest reliable water supply: Baptisms took place in a water trough fed by the nearest windmill outside of town. In this undated photo, likely from the 1920s and featuring members of an unknown congregation, members surround a windmill west of Lubbock for a Sunday baptism. L